Meatless Monday: Kung Pao Cauliflower
The Morrie Kung Pao Cauliflower 1 c Sesame oil 1 c blended oil 3 T shallots 2 T fresh Ginger 1 T Garlic 1/2 C Ketchup 1/2 C plum wine 1 C corn starch 1 C flour 2 C Chopped cauliflower 2 C water 1 T Spicy peanut Step 1: sweat the ginger onion and garlic in a pan. Let cool Step 2: combine garlic Ginger mix to wet ingredients. Mix in robot coup, season with salt and pepper Step 3: combine corn starch, flour and water, mix well Step 4: coat cauliflower with slurry . And to fryer until golden brown. Step 5: toss cauliflower with sauce and spicy peanut Step 6: garnish with scallions and sesame seeds
We learned how to make bacon jam with the chefs from Bas Blue in Detroit
BasBlue Cafe 10am - 4pm Monday - Friday Pop Up for a Purpose with Chef Goudia 5pm - 8pm Tuesday, March 29th BasBlue 110 E. Ferry basblueus.com
Meatless Monday: The Que
It's a vegan version of an egg mcmuffin, made by vegan chef Que Broden. You can get it at The Kitchen By Cooking With Que in Detroit. https://www.thekitchenbycwq.com/
Preparing Steak au Poivre at Andiamo's new bistro the Statler
Preparing food from Andiamo's new kitchen in Detroit, head chef Jim Oppat prepared Steak au Poivre. The Statler French American Bistro, an upscale restaurant on Washington Boulevard opened in late 2021 at the site of the former Statler hotel.
Andiamo Chef Jim Oppat prepares Steak au Poivre
Cooking from Andiamo's new location in Detroit, the head coach is preparing filet mignons from the kitchen at The Statler French American Bistro.
Meatless Monday: Public House Crispy Cauliflower Tacos
Public House Crispy Cauliflower Tacos Ingredients (3) Flour tortilla (6) oz - Cauliflower 2 Tbs - Chipotle butter 1/2 Cup - Romaine lettuce 3 Tbs. - Watermelon radish 2 Tbs. - Pickled red onion 3 oz. - Whipped lime agave tofu 1 Tbs. - Cilantro 2 Tbs. - Crushed almond Instructions Cut cauliflower florets into bite-size pieces. Use medium/large frypan or skillet to saute cauliflower with chipotle butter over high heat. Cook until outside is crisped and cauliflower is tender but not overdone. (Optional: lightly brown tortillas in oven or frying pan). Build taco starting with chipotle cauliflower, romaine lettuce, whipped tofu, watermelon radish, cilantro and crushed almond. Serve alone or top with salsa verde. Chipotle Butter Ingredients 1/4 lb. (1/2 cup) vegan butter, softened at room temperature. * (1) 7 oz. can Chipotle peppers in adobo sauce, seeded minced (peppers may be substituted for x chipotle powder. Instructions Cream butter with small spoon until smooth. Add chipotles and blend until peppers evenly incorporated. Pickled Red Onion Ingredients 2 - small red onions, thinly sliced. 2 cups - white vinegar 2 cups - water 1/3 cup - sugar 2 Tbs. - salt Instructions 1. Thinly slice onions and place in jars or bowl. 2. Heat vinegar, water, sugar and salt in a medium saucepan over medium heat. Stir until sugar and salt are dissolved, about a minute. Cool and pour over onions. Set aside until room temperature, then store onions in fridge. 3. Pickles are ready when they turn bright pink and tender (one to eight hours, depending on thickness). Agave Tofu Ingredients 5 oz.- silken tofu, drained 1/4 - cup plain or vanilla soy milk 2 Tbsp - agave nectar Instructions Put all ingredients in a blender or food processor and blend until smooth and creamy. Transfer to a bowl, cover and refrigerate for at least 3 hours, until well chilled.
Meatless Monday: Vegan Dark Chocolate Raspberry Brownies
On this Valentine's Day, Chef Que Broden shows us how to make some delicious brownies. https://cookingwithque.com/recipe-items/dark-chocolate-raspberry-brownie/ https://www.youtube.com/watch?v=N5_EtsUEvDg
Sweets For Your Valentine Sweetie from Two Unique Caterers
Secret Note Cookies Makes 10 cookies Ingredients Homemade or store-bought sugar cookie dough Homemade or store-bought royal icing Valentines inspired sprinkles Small, folded secret notes Directions 1. Roll out the cookie dough to desired thickness, less than a ¼ inch is desirable. 2. Using a large heart cutter cut 15 cookies. 3. Of the cut cookies, using a smaller heart cutter cut 5 cookies so you end up with a heart “frame” 4. Bake the cut dough in the oven using your dough’s recipe directions. 5. Allow cookies to cool for 2 hours. 6. To assemble, start with a full heart cookie and with icing loaded in a small piping bag, ice a thin bead a ¼ of an inch around the entire edge. 7. Place a heart “frame” on top and gently press to adhere the 2 pieces. 8. Fill the cavity of the cookie with sprinkles and your secret note. 9. Pipe a thin bead of icing on the heart “frame” and top with a full heart cookie. Gently press to adhere. 10. All the cookie to set for about an hour or overnight. 11. Decorate the top of the cookie as desired.
Chef Kelli's Super Bowl Nachos
www.twounique.com
Birmingham Pub Beef Stroganoff
Birmingham Michigan will be hosting their 17th annual Restaurant Week weekdays from January 24 ? 28 and January 31 ? February 4, 2022. Diners are invited to visit a variety of restaurants in downtown Birmingham and experience a variety of cuisines and menu items, from fine dining to casual fare, prepared by top chefs at local downtown Birmingham restaurants. https://www.allinbirmingham.com/visitors/restaurant-week
Meatless Monday: Carrot Top Pesto
You can make a pesto sauce using the green leafy carrot tops. https://cookingwithque.com/recipe-items/carrot-top-pesto/ https://www.youtube.com/watch?v=4jGx7_Ixduk
Celebrating National Peanut Butter Day with two fun recipe ideas
Grace Derocha RD, CDCES, MBA, National Spokesperson for the Academy of Nutrition and Dietetics, shares her recipes for Elvis Overnight Oats & Thai Peanut Sauce. I
Meatless Monday: The benefits of Dragon Fruit
There's a new place to go if you want some healthy food in a hurry, Saladworks and Frutta Bowls in West Bloomfield. Owner Justin Hiller gives us a look inside.
"Aretha Franklin buttermilk Fried Chicken" from Bert's Marketplace
Melba Dearing from Bert's Marketplace in Eastern Market cooks up Bert's famous Fried Chicken. It's based on Aretha Franklin's recipe. This recipe was actually given to the Dearing family personally from the singer in the Bert's kitchen. For more info go to: https://www.eatatberts.com/
Chef Maxel Hardy's Cajun Turkey Legs
Cajun Turkey Wings · 3 lb. turkey wings pieces · 2 tsp Chef Max Cajun seasoning · 1 tsp black pepper · 1 tsp salt · 1 tbsp garlic · 2 tsp Worcestershire sauce · ½ onion, finely chopped · 1 celery stalk, finely chopped · ½ green bell pepper, finely chopped · 1 small carrot, finely chopped · 4 chicken bouillon · 3 sprigs thyme · 1 bay leaf · 2 cup vegetable oil · 1/4 cup heavy cream · 2 tbsp Whole Butter · Parsley for garnish Instructions 1. Season the turkey wings with Cajun seasoning, black pepper, salt, garlic powder and Worcestershire sauce. 2. In a large pan over high heat, add oil and brown turkey wings on both sides. Remove from the pot and place on a plate. 3. Add onion, celery, green bell pepper and carrot to the pan and cook for about 5 minutes until the vegetables have softened. 4. Add turkey wings back to the pot then add water, chicken bouillon, thyme and bay leaf and bring to a boil. Reduce heat to a simmer and cover the pot. 5. Cook for about 2 hours or until the turkey is tender. 6. Remove from Pan ,Allow them to cool for 30 minutes, and save the liquid. 7. In a large Cast Iron Skillet, Add Vegetable Oil and heat to a medium heat, Fry the Turkey wings until Crispy. 8. In a stock pot add the leftover stock, let it simmer till it reduces by half, Add heavy cream and 3 tbsp of cajun and butter, whisk and take off the stove. Plate up turkey wings, and ladle sauce on top. The image for the item is attached.
Meatless Monday: Ginger Coconut Detox Soup
https://cookingwithque.com/recipe-items/ginger-coconut-detox-soup/ Ingredients 1 tsp coconut oil 1 can coconut milk, full fat 3 cups water 2 tbsp vegetable stock 1 yellow onion, diced 1/2 bunch spring onions, diced 4 cloves garlic, minced 1 large thumb of ginger, peeled and finely diced ¼ cup tamari 2 carrots, peeled and chopped into coins 10 mushrooms, sliced 2 red bell peppers, sliced 1 stalk lemongrass, leave whole but use the back of your knife to crush several times helping to release the flavour 1 lime Instructions Heat coconut oil in a pot over a medium heat. Dice the spring onion, yellow onion and garlic then add to the pot. Add the lemongrass stalk, minced ginger and chopped carrots and cook until soft. Once fragrant add the water, coconut milk, tamari and vegetable stock and bring to boil. Once boiling add the red peppers, mushrooms and any other desired vegetables and reduce to simmer for 15-20 minutes. Remember to remove your lemongrass stalk before serving. Add more tamari or salt as desired. Serve with a wedge of lime, diced spring onion and roughly chopped coriander. Servings : Serves 2-4. Ready in : 30 Minutes
Meatless Monday: Vegan Sandwiches from Oak House Deli
Oak House Deli has a wide variety of deli sandwiches and soups for both vegans and non-vegans, but much of their buzz comes from their 11 vegan sandwich selections, which feature a variety of vegan meats sourced both locally and from California and Minnesota. They're located at 603 S. Washington in Royal Oak. Check them out online, oakhousedeli.com
Great ideas for appetizers and breakfast to ring in the New Year
Grace Derocha joins The Nine to share her fun ideas for a party with the family.
Meatless Monday: Vegan Cornbread
Que Broden shows us her recipe for the best vegan cornbread ever! Ingredients 1 flax egg (1 tbsp Flax seed / 3 tbsp of Water 1 ¼ cup unsweetened plain almond milk 3 teaspoons apple cider vinegar 1 cup all-purpose flour or 1:1 gluten-free all-purpose flour 1 cup fine yellow cornmeal ½ teaspoon baking soda 2 teaspoons baking powder ½ teaspoon sea salt ⅓ cup cane sugar or coconut sugar ⅓ cup vegan butter, melted (or oil), plus more for serving Instructions Preheat the oven to 375 degrees F. Grease a 8×8 inch pan with nonstick cooking spray or vegan butter. Prepare flax egg in a small bowl and let set for a few minutes to gel up. Prepare flax egg in a small bowl and let set for a few minutes to gel up. In a large bowl combine flour, cornmeal, baking soda, baking powder and salt together In the same container as the milk mixture, add flax egg, coconut sugar and vegan butter (or oil) and mix to combine. Pour the wet ingredients into the dry and mix until fully combined & smooth Pour the batter into the pan and using a spatula, smooth down the top into an even layer. Bake for 28-30 minutes, until a toothpick comes out clean. Let cool for at least 10-15 minutes, preferably until cool otherwise cornbread might be crumbly. Slice into 9 slices, serve with vegan butter and get into that cornbread chyleeeeeee!!!! Servings : 9 Ready in : 40 Minutes