Chef Edgar Gonzalez from the Birmingham Pub cooks up Croque Madame
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Chef Edgar Gonzalez from the Birmingham Pub cooks up Croque Madame

Croque Madame Bechamel Sauce: 3 tablespoons unsalted butter 2 tablespoons minced onion 1/2 cup all-purpose flour 2.5 cups whole milk Maldon Sea Salt Freshly ground white pepper Pinch of fresh grated nutmeg or mace Sandwich: 2 tablespoons Dijon mustard 12 slices thick-cut brioche bread 6 to 9 ounces sliced Gruyere or Swiss cheese 1 1/2 pounds thinly sliced smoked country ham 1 stick unsalted butter 6 fresh organic brown eggs MOP 1. For the bechamel sauce: Melt the butter in a small pot. Add onion and cook over low heat for 10 minutes. Add flour and cook for 3 minutes. Gradually add all milk and bring to a simmer. Cook until smooth and thickened, 10 to 12 minutes, then season with salt, pepper, and nutmeg. 2. For each of the sandwiches: Heat the oven to high broil. 3. Build each sandwich to your liking and spread 2 teaspoons of Dijon mustard on each piece of bread. Top with 1 slice of cheese, 3 ounces of shaved ham, another slice of Gruyere and then a piece of bread. Melt the butter in a large skillet. Add the sandwiches and toast to a golden brown. Flip and brown on the second side. Remove from the pan and place on a rimmed baking sheet. 4. Ladle 1/4 cup of the bechamel sauce over the top of each sandwich. Broil the sandwiches to brown the bechamel and cheese. 5. Add 2 tablespoons butter in the skillet and cook the eggs to your liking.

Recipe: Royal stuffed salmon

Recipe: Royal stuffed salmon

Chef Melba Dearing from SAVOY demonstrates how to make Royal Stuffed Salmon. SAVOY is located on E. Warren in Detroit.

Former restaurant owner helps spearhead new culinary program at the Downtown Boxing Gym
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Former restaurant owner helps spearhead new culinary program at the Downtown Boxing Gym

Molly Mitchell offers parents a kid-friendly nachos recipe and discusses culinary program at the Downtown Boxing Gym for young, aspiring chefs. Loaded Nachos By Molly Mitchell, Associate Director of Culinary Arts at DBG Ingredients 1 bag of tortilla chips 1 can of refried beans 1/2 lb chorizo 1/4 cup sliced olives 8 oz cheddar 8 oz Munster 1 avocado 1 Serrano pepper 2 radishes 1/2 red onion Cilantro Sour cream Salsa Directions: Heat oven to 400 degrees. Brown chorizo in 1 tbs olive oil, break into small pieces. Heat bean with 1/2 cup of water until warm and smooth. Slice onion, radish and pepper thin, use a mandolin if you have one. Salt the vegetables with 1/2 tsp salt and add 2 tbs apple cider vinegar. Mix well and set aside. Shred the cheeses. Slice the olives into rounds. Spread 1/2 of the chips on a baking tray. Sprinkle 1/2 of the chorizo, beans, cheese and olives on the first layer. Add the second layer of chips in and repeat the toppings. Bake for 10-12 minutes in the oven. Slice the avocado and toss with salt and lime juice. Top the nachos with sour cream, salsa, quick pickles, cilantro and avocado. Serve with more sour cream and salsa on the side.

Evelyn's Midtown Kitchen offers a slate of cooking classes
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Evelyn's Midtown Kitchen offers a slate of cooking classes

Evelyn Stokes is the chef and owner of her nutrition consulting and catering firm in Detroit. But she's also a teacher with lessons for any prospective chef, which she offers out of Eastern Market. Learn more at emkculinary.com/

Bad Brad's BBQ
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Bad Brad's BBQ

BBQ NACHOS 4 oz. Tortilla Chips 12 oz cup. Shred Cheddar 1.5 oz. Sweet BBQ Sauce 1.5 oz. Ranch Melt cheese 3 oz. Pulled Chicken 1.5 oz. Jap Sauce 1.5 oz. Sweet BBQ 1/4 c. Scallion 1 oz. Chopped Bacon 1.5 oz. Ranch Place chips on a precut aluminum foil and spread thin.,all sauces need to be in a squeeze bottle our use a spoon to create lines of sauce. Spread cheese over chips. Apply bbq sauce and ranch using thin lines and go end to end on chips. Place chips with cheese and sauce into a preheated oven at 400. Cook until cheese is melted. Pull out add shredded chicken to cover the cheese and finish with remaining sauces and do the same style lines going end to end. Finish with scallions and bacon sprinkled over and enjoy.

Celebrating National Spaghetti Day with Carrabba’s Italian Grill in Sterling Heights
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Celebrating National Spaghetti Day with Carrabba’s Italian Grill in Sterling Heights

Recipe for the Pomodoro Sauce that is used in the Spaghetti and Meatballs: POMODORO Makes about 1 quart INGREDIENTS • 1 Yellow onion, finely chopped • ¼ cup extra-virgin olive oil • 4 garlic cloves, minced • 1 can (28 ounces) whole tomatoes in juice • Kosher salt and freshly ground black pepper • ¼ cup coarsely chopped fresh basil INSTUCTIONS 1. Combine the onion in a medium saucepan over medium heat. Cook, stirring occasionally, until the onion is golden brown and just beginning to caramelize, about 12 minutes. Add the garlic and stir until fragrant, about 1 minute. 2. Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers. Pour the tomatoes and their juices into the saucepan and bring to a simmer. Reduce the heat to medium-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 20 minutes. Season with salt and pepper. 3. Remove from the heat. Sprinkle the basil over the sauce and cover with the lid. Let stand for 5 minutes. Stir in the basil. (The sauce can be cooled, covered, and refrigerated for up to three days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using). TIP: To avoid bruising the basil, tare the leaves into pieces with your fingers. This will also leave you with basil-scented fingers. Spaghetti and Meatballs is the ultimate weeknight family dinner — quick, easy, and picky eater-approved! And one of the perfect days to enjoy this pasta favorite is today, National Spaghetti Day! To celebrate, Carrabba’s Italian Grill is showing viewers how to prepare this delicious recipe – including their Pomodoro sauce – Carrabba’s founder’s family tomato sauce recipe. They also have these spaghetti tips to share: • Don’t crowd your spaghetti, let it swim. • Allow 1 gallon of water for every pound of pasta. • Bring your water to a full boil before adding salt. Salt dissolves better in hot water. • To keep your spaghetti from sticking together, give it a good stir to be sure it isn’t clumping as soon as it is added to the water. • The only way to really tell when spaghetti is done is to steal a piece from the pot and taste it! • Add meatballs to make it a heartier dish! For more information or to find your nearest Carrabba’s Italian Grill, visit www.carrabbas.com.

Chef Bobby’s Deluxe Mashed Potato au Gratin
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Chef Bobby’s Deluxe Mashed Potato au Gratin

Mashed Potato Base: • 6 large russet potatoes, peeled and quartered • 3 tablespoons kosher salt • 1/2 cup cold unsalted butter, cut in pieces • salt to taste • 1 pinch cayenne • 3/4 cup milk • 4 ounces Comte, Gruyere, or Cheddar cheese, shredded Au Gratin Potato Topping: • 4 large russet potatoes, peeled and halved • 2 teaspoons kosher salt • freshly ground black pepper to taste • 2 tablespoons melted butter • 2 ounces Comte cheese, Gruyere cheese, or Cheddar cheese, shredded • 1/2 cup grated Parmigiano-Reggiano cheese Directions 1. Preheat the oven to 450 degrees F (230 degrees C). Butter a 13x9-inch baking dish. 2. For the mashed potato, add quartered russet potatoes to a pot with 3 tablespoons salt and enough water to cover by 2 inches. Bring to a boil over high heat; reduce heat to medium and simmer until tender when pierced with a sharp knife, but not falling apart, 15 to 20 minutes. Drain very well. 3. Return potatoes to the pot, and mash until almost smooth. Add butter, salt, and cayenne. Mash until smooth. 1. Add milk and the 4 ounces shredded cheese, and mash and mix until evenly combined. Spread evenly into the prepared baking dish, and smooth the top. Season the top with salt and freshly ground black pepper. 2. For the au gratin potato layer, slice each half potato into 1/8-inch slices. 3. Fan the potato out slightly at an angle, and place on top of mashed potatoes. Repeat with remaining potato halves to cover the surface, creating 4 rows across by 2 potato halves long, using 8 halves total. Depending on the size of potato and dish, you may have to adjust the layout to cover. 4. Generously salt sliced potatoes, and brush generously with melted butter. Scatter the 2 ounces shredded cheese on top, and finish with grated Parmigiano-Reggiano. 5. For the au gratin potato layer, slice each half potato into 1/8-inch slices. 6. Fan the potato out slightly at an angle, and place on top of mashed potatoes. Repeat with remaining potato halves to cover the surface, creating 4 rows across by 2 potato halves long, using 8 halves total. Depending on the size of potato and dish, you may have to adjust the layout to cover. 7. Generously salt sliced potatoes, and brush generously with melted butter. Scatter the 2 ounces shredded cheese on top, and finish with grated Parmigiano-Reggiano. 1. Bake in the preheated oven until sliced potatoes on top are tender when pierced with a knife, about 1 hour.