Andiamo Chef Jim Oppat makes Italian Meatloaf “Polpettone” with Creamy Polenta
Ingredients: 3 pounds bround beef 2 pounds ground pork ½ stick butter 1 each small onion, fine dice 3 cloves garlic, peeled, minced 2 Tbls. pinenuts ½ cup roasted red peppers, minced 1 bunch parsley, washed, chopped fine 3 sprigs thyme, leaves only, chopped fine 2 Tbls. basil, fresh, leaves only, chopped 1 cup whole milk ½ pound breadcrumbs, fresh ¼ cup burgundy wine 2 each whole eggs, whisked 1 ounces salt 1 tsp. pepper, black Table grind Method: 1. Keep the ground meats ice cold. 2. Heat the butter and sauté the onion with the garlic until completely tender over medium heat, add the pinenuts and cook until golden. Remove from the fire and add the fresh herbs. 3. Make a panada out of the eggs, milk and fresh breadcrumbs, reserve. 4. Once the onions and herb mixture is cooled, you can begin to build the meatloaf. 5. Mix the meats in the large mixer with a paddle, 60 seconds on speed 1, then 30 seconds on speed 2. If mixing at home, the goal is to get the protein in the meat to bind and emulsify in the fats. 6. Add the ground onion mixture, panada, wine, and spices. 7. Mix on speed 1 until well blended and incorporated. 8. Taste test a small portion to check for salt level. 9. Place in a greased loaf pan, covered with parchment paper and foil. 10. Cook in 325 F oven for about 55-65 minutes, or until an internal temperature of 155 F and immediately allow to rest before serving. 11. You can top with your favorite Tomato sauce and shredded cheeses and finish baking uncovered top melt the cheese before serving. 12. Slice and serve with risotto and braised greens. Creamy Herbed Polenta Ingredients: 4 cups milk 1 cup polenta, coarse grind 1/4 stick whole butter 2 Oz mascarpone or crème cheese 1/4 Cup parmesan cheese, grated As Needed Salt, Pepper to taste As needed fresh herbs, any blend of: parsley, chives, basil, rosemary, thyme Method: 1. Mix the polenta with the cold milk using a whisk in sauce pan. 2. Bring the mixture to a simmer and cook about 20 minutes, until the polenta is smooth and creamy and the grain is no longer detectable. 3. Blend in the butter, cheese and seasoning. 4. Check for correct amount of salt. 5. Finish at the end with the fresh herbs and remove from the heat.
Cibo Detroit shares Stoney Creek Mushroom recipe
Stoney Creek Mushrooms 1/12 Quarts of Tahini 4 cloves of Garlic 4 tb of Honey 2 cups of Olive Oil 4 cups of Water 2 cups of Lemon Juice 2 tsp of Smoked Paprika 4 tb of Salt Instructions: Mushrooms can be cut into large chunks or smaller chunks based on preference. Once the sauce is completed, you will need to marinate the mushrooms in the sauce for 1 to 2 hours. The mushrooms will then need to be grilled until charred.
Tiramisu for 2
Ingredients: 1 each Egg yolk, pasteurized 1 ounce Sugar, granulated 1 dash Vanilla extract 1 teaspoon Dark Rum 5 ounces Mascarpone 2 ounces Whipped Cr?me 1 fl. oz Espresso 1 fl. Oz Coffee, brewed 1 fl. Oz Dark Rum or Khalua 6 each Ladyfingers As needed Whipped Cr?me to secure 1 ounce Chocolate curls 1 dash Cocoa powder Method: 1. Pour the hot espresso, coffee and rum mixture slowly over the length of the ladyfingers to allow it to absorb and not pool onto the plate, this is an important step of the process. 2. Whisk the egg yolk briefly with a fork to lighten and warm up. 3. Add the sugar, vanilla and rum, whisk well to dissolve all of the crystals. 4. Add the mascarpone and beat until smooth. 5. Fold in the whipped cr?me. 6. Spoon into the center of the four ladyfingers neatly. 7. Sprinkle with the chocolate curls and dust with Cocoa Powder.
Beef bocconcini & basic risotto
Ingredients for Two Servings: 4 each Beef Tenderloin medallions, 3 oz each As needed Salt and pepper 1 Tbls. Butter 1 Tbls. EVOO 4 slices Prosciutto di Parma 4 slices Fontina Val D’Aosta 4 each Sage leaves 1 each Garlic clove, minced 1 each Shallot, minced 1 Tbls. Dijon mustard 1 sprig Rosemary, chopped 4 fl. Oz. Red Wine 8 fl. Oz. Veal or Beef Stock 2 Tbls. Butter, to mount into sauce Method: 1. Season the beef medallions with salt and pepper. 2. Sear the beef in large skillet, caramelize evenly on both sides. 3. Remove to an oven proof cookie sheet and top with the prosciutto, Fontina and sage leaves. 4. Finish in oven to desired temperature, 105 F for Rare, 115-120 F for medium rare, 125-130 F for Medium, 140 F for Medium Well. 5. In the same skillet, add the garlic, shallots and saute briefly, then add the Dijon to saute for 20 seconds over medium heat, add rosemary. 6. Deglaze with the red wine, reduce by more than half. 7. Add the veal stock, again reduce by half to thicken. 8. Add the butter over low heat and allow to thicken and add viscosity to the sauce. 9. Season to taste with salt and pepper. 10. Place the steaks on platter, pour the sauce over the top and serve with Risotto or other starch of your liking. Ingredients: 2 oz Leeks, diced 2 oz Celery, diced 4 oz Onions, diced 2 cloves Garlic, minced 3 oz Butter 14 oz Arborio rice, washed 1 cup White wine 4-5 cups Stock or broth 4 oz Parmesan cheese As needed Salt and pepper to taste Method: 1. Place the butter in a thick heavy bottom pot and sweat the leeks, garlic and saffron until the leeks are transparent. 2. Add the rice; stir it well to coat it with the butter. 3. Sauté briefly until lightly toasted and nutty aroma forms. 4. Deglaze with the white wine. 5. Add 1/3 of the stock while stirring frequently until the stock is absorbed; cook over medium flame and at a low simmer. 6. Add the remaining stock in two or more additions stirring frequently. 7. Cook the risotto until the rice is al-dente and most of the liquid is absorbed. The texture should be creamy. 8. Add the cheese, then adjust the seasoning with salt and pepper, serve immediately.
Shrimp Buongustia
Ingredients for Two Servings: 4 each Large Shrimp, shell, tail and vein removed As needed Salt and pepper 1 Tbls. Butter 1 Tbls. EVOO ¼ cup Leeks, diced fine 3 each Garlic, cloves, fresh sliced ½ cup Tomato sauce, prepared 3 fl. Oz. White Wine ½ cup Clam juice 1 pinch Spices: Crushed red pepper, basil, oregano ¼ each Lemon, juiced 1 Tbls. Butter, to mount and finish the sauce 1 Tbls. Basil, shredded 1 Tbls. Parsley, chopped Method: 1. Heat the butter and oil in large skillet. 2. Season the shrimp with salt and pepper, add to pan and saute on first side for about 90 seconds. 3. Flip the shrimp and add the leeks, cook for 30 seconds. 4. Add the garlic and dry spices, cook another 30 seconds. 5. Add the tomato sauce and cook for 30 seconds, reducing the water from sauce. 6. Deglaze with the white wine and reduce by half. 7. Add the clam juice and simmer to cook the shrimp through, 145 F. 8. Place the shrimp on a plate, standing up. 9. Add the butter to the sauce along with the lemon and fresh herbs. 10. Season to taste and then pour over the shrimp. 11. Also, excellent with warm crostini.
Burrata with Seasonal Tomatoes and Honey
Ingredients for Two Servings: 1 each Burrata mozzarella 4 oz each 1 cup Heirloom tomatoes 5 each Basil leaves torn 1 Tbls. Capers 1 Tbls. Pinenuts, toasted 2 Tbls. EVOO 1 Tbls. Honeycomb 1 Tbls. Aged Balsamic Vinegar As needed Sea Salt As needed Crostini Method: 1. Place the drained Burrata ball in center of welled dish. 2. Combine the tomatoes, basil, capers, pinenuts and EVOO together in bowl, mix and pour around the cheese ball. 3. Garnish with a drizzle of aged balsamic vinegar and spoon of honeycomb. 4. Present and serve with warm, grilled or toasted bread.
Love for a Child hosting charity event at the Shinola Hotel
Michigan based non-profit Love for a Child serves children in the foster care system. The organization is hosting a fundraising event on October 9th at the Shinola Hotel. For details and more visit, loveforachild.org.
12th Annual Michigan Craft Beer Stroll in Downtown Royal Oak
The annual Michigan Craft Beer Stroll is this Saturday, October 4th in Downtown Royal Oak. More than 20 restaurants have partnered with local breweries to provide curated craft beer and food samples. This year will also feature their first annual chili cook-off competition. You can learn more at www.DineRoyalOak.org
Burger Fi debuts fall menu with new steak burger & s'mores shake
S?mores Shake Custard: Creamy vanilla Chocolate: swirled with the vanilla custard Graham Crackers: Crushed and used for topping Marshmallows: Fluffy mini marshmallows Drizzle with chocolate Creamy vanilla custard swirled with chocolate, crushed grahams, fluffy mini marshmallows, and a rich chocolate drizzle. Campfire vibes in a cup! Steak Hangover Burger Steak: cooked, finely chopped and shaved Onions: caramelized Bacon: Cooked crispy Egg: cooked with a runny yolk Cheese: melted Sauce: The famous Boom Sauce Bun: Toasted potato bun Sizzling shaved steak, caramelized onions, crispy bacon, melty cheese, a runny yolk egg, and Boom Sauce on a toasted potato bun. Put all together for the ultimate cure.
Filippa's Italian Restaurant
45125 Mound Road Shelby Charter Township (586) 254-1311 filippas.com
Prince Valley Market celebrating 50 years
Prince Valley Market is celebrating 50 years in the business. The store is hosting a special party to celebrate. It's happening at the store, which is located at 5931 Michigan Avenue in Detroit, on Saturday, September 27th, from noon until 4PM. For details and more visit, princevalleymarket.com.
Making sweet and savory crepes
Culinary instructor George Rapitis joined The Nine to demonstrate how to make the perfect crepe. He is hosting a class at Schoolcraft College on the topic. For more visit, my.schoolcraft.edu.
Cooking with Eastside Eats and Market
The owners of Eastside Eats and Market joined The Nine to demonstrate how to prepare Peri Peri chicken. Eastside Eats and Market is located at 11935 East Warren Avenue in Detroit. For more visit, halaleatsdetroit.com.
Trenton hosting Lobsterpalooza: Art Edition & Trenton Art Festival Collaboration
Downtown Trenton will be filled with food, art and community fun this weekend. There will be plenty of lobster dishes you can enjoy, alongside an all you can eat lobster buffet. You can also grab a drink and stroll through downtown to see all of the art and murals highlighting the city and community of Trenton. Events run September 19th & 20th.
Blake's Orchard & Cider Mill Hosts Backyard Night Market this fall
Blake?s Autumn Mule Mocktail Ingredients: Blake?s Pumpkin Spice Sweet Cider Cranberry Juice Ginger Beer Garnished with cranberries Mixing instructions: Add first three ingredients. Stir. Garnish with cranberries. Cider Mill Mule Ingredients: Blake?s Apple Pie Vodka Blake?s Sweet Cider Ginger Beer Lime Juice Garnish with apple slice or fresh lime Mixing instructions: Combine first four ingredients. Garnish with apple or lime slices
Chef Jim Oppat from Andiamo makes Pasta al Forno con Pollo Asado
Ingredients: Yield 4 Entrée Servings 1 lb Pasta Noodle of Choice, recommend something to capture the sauce. 3 cups Heavy Whipping Crème 3 cups Mascarpone Cheese 3 cups Shredded White Cheese Blend, Mozzarella, Cheddar, Gruyere 3 oz Grated Parmesan Cheese 2 cups Cooked Wild Mushrooms 1 lb Cooked, Pulled Rotisserie Chicken Meat 1 cup Frozen Peas 1 Tbls Salt 1 pinch White Pepper Method: 1. First, make the sauce by combining the crème, mascarpone, salt and white pepper together in small sauce pan. 2. Then combine all items together in a large mixing bowl, all items should be cold except the sauce. 3. Mix well to divide everything evenly. 4. Butter or spray your oven proof casserole style dish or pan. 5. Lay out evenly with all items well distributed. 6. Gently flatten and even the product to the edges of the container, keeping the edges clean. 7. Sprinkle with Parmesan Cheese over the top. 8. Bake in 400 F oven until it bubbles on the edges about 20 minutes, then sprinkle parmesan over the surface and brown evenly. 9. Serve immediately.
Bakehouse 46 whips up apple cider doughnut cupcakes
Bakehouse 46 Apple Cider Donut Cupcakes Ingredients 1 C buttercream 2 tsp cinnamon 6 Cinnamon cupcake (pre-made or from a box mix, not frosted) ? C granulated sugar 1 can apple pie filling 2 cider mill donuts Instructions Cut a round opening in the top of each cupcake. Fill with 1 Tbsp of apple pie filling. Set aside. Prepare cinnamon buttercream by mixing 1 C of buttercream with 1 tsp ground cinnamon. Mix well. Put into piping bag and top cupcakes. Sprinkle with a dash of cinnamon sugar topping (? cup granulated sugar + 1 tsp ground cinnamon). Top with ? of a cider mill donut.
Jerusalem Pizza serving up unique pizzas
Brian Jacobs, the owner of Jerusalem Pizza, joined The Nine to showcase some of the restaurant's specialty pizzas and demonstrate how to prepare their baked eggplant topping. Jerusalem Pizza is located at 26025 Greenfield Road in Southfield. For more visit, jpizza.com.
BBQ pulled pork tacos with Nashville Detroit
Jay Andrews, the owner of Nashville Detroit, shares the restaurant's latest Taco Tuesday creation the BBQ pulled pork taco with apple cherry slaw. Nashville Detroit is located at 7755 Highland Road in White Lake. For more visit, nashvilledetroit.com.
Cooking with Souled Out Soul Food
Souled Out Soul Food is located at 26643 W. Huron River Dr. in Flat Rock. For more visit, souledoutsoulfood.com.