Chive Kitchen presents Fried Chickie for Meatless Mondays
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Chive Kitchen presents Fried Chickie for Meatless Mondays

Chive Kitchen and Chef Suzy Silvestre prepares Fried Chickie with the help of either seitan, tofu, vegetables, or portobello steak as a protein. The tasty, crispy, filling meat supplement goes great with traditional sides like mashed potatoes, corn, green beans, and corn bread.

Bourbon Tomato Soup from Holiday Market
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Bourbon Tomato Soup from Holiday Market

Chef Daniela from Holiday Market in Royal Oak, shows us how to make a Bourbon Tomato Soup. We also take her on a trip down memory lane... Bourbon Tomato Soup Serves 4 Ingredients: For the Soup: 3 Roma tomatoes 4 tbsp. extra virgin olive oil 1 large onion, sliced 1 large shallot, sliced 1 garlic clove, smashed ½ tsp. hot pepper flakes 2 tbsp. smoked paprika ½ cup good bourbon 28 oz. whole tomatoes, pureed 1 cup water 1 Parmigiano Reggiano rind ½ cup Parmigiano Reggiano, grated 1 cup fresh basil, chopped 1 ½ cups heavy cream Salt & Pepper to taste For the Croutons: ½ loaf Ciabatta bread ¼ cup extra virgin olive oil 2 tsp. dried thyme 2 tsp. dried oregano 2 tsp. dried basil Salt & Pepper to taste Directions: For the Soup: Set oven to 450°F. Place the tomatoes on a baking sheet lined with tin foil. Allow the tomatoes to roast and achieve a deep black/brown color and the skins to blister. Remove and set aside. In a deep pot add the extra virgin olive oil and onions. Add a bit of salt and pepper to the onions, put the heat on low, cover the pot, and allow to caramelize for 25-30 minutes until the onions achieve a very deep golden color. Add the shallot and garlic clove to the onion mixture and let shallot soften for 1-2 minutes. Add the hot pepper flakes and paprika and combine. Add the bourbon and allow to cook for 1-2 minutes until the alcohol is evaporated (you can smell it!). Add the pureed tomatoes along with the whole roasted tomatoes, 1 cup of water, the Parmigiano rind, and grated cheese. Allow the mixture to cook and reduce on a low simmer for about 20-25 minutes. Add the fresh basil halfway through and continually taste for salt and pepper, adding as you go. When the soup is very thick, blend with an immersion blend or food processor until very smooth. Temper the cream by slowly adding some hot soup to it and stirring. Add the cream, stir in well, and adjust all seasonings. For the Croutons: Set an oven to 400ºF. Cut the ciabatta bread into 1” bite size pieces and add to a bowl. Add the oil, thyme, oregano, basil, and salt and pepper to taste. Bake for 5-8 minutes until bread is slightly golden. Cool and add to the top of the soup.

Nibble & Nosh: Chef Kelli shows us how to make individual Jarcuturie and more
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Nibble & Nosh: Chef Kelli shows us how to make individual Jarcuturie and more

Sheet Tray Antipasto • 9x13 baking sheet • 1 8-ounce ball prepared pizza dough • 1 8-ounce wheel of brie • 1 cup artichoke hearts • ½ cup oil cured or reconstituted sun-dried tomatoes • 12-14 pieces dried apricots • 8-10 pieces dried figs cut in half • 1 cup mixed olives • 1 lb. assorted salmis/ Italian meats • ½ cup fig jam • 5 sprigs rosemary broken into 2 pieces • 1/3-pound assorted cheese’s cut into bite size pieces Directions 1. Spread 2 tablespoons olive oil on the bottom and sides of a sheet pan. 2. Take artichoke hearts, sundried tomatoes, apricots, olives, and rosemary sprigs and follow the outer edges of sheet tray and place items in a decorative pattern. 3. Stretch the pizza dough on floured work surface and stretch/roll the dough to be the same size as sheet pan. 4. Carefully lift it and lay it over the top of the tray over metal bowl and foil discs, gently pat down dough over orbs. 5. Preheat oven 350 6. Place sheet tray in oven and bake for 13-16 minutes until golden brown and let cool/settle for 5 minutes. 7. Remove from oven and take second sheet tray and carefully invert dough on top of tray. 8. Place brie on bread tray, arrange assorted salamis, cheese, marinated items, and condiments. 9. Encourage guests to dig in by pulling dough and adding other condiments. Jarcuturie yield 10 units This is a fun grab and go concept I have included a base recipe below but just use your imagination and select things you like. • 10 4–6-ounce mason jars (wide mouth) • 10 6-inch wooden skewers/picks • 10 slices of salmi • 10 slices of capicola • 10 red peppadew peppers • 10 large olives • 10 bite size chunks Manchego cheese • 10 bite size pieces aged cheddar • 10 bite size pieces seasonal fruited or beer style cheese • 40 marcona almonds • 10 blackberries • 10 dried apricots • 10 flat thick sea salt style upscale cracker Directions 1. Lay our glass mason jars 2. Take wooden skewers and skewer with one slice of; salmi & capicola and then add peppadew and olive, set sticks aside 3. Sprinkle 4 almonds into bottom mason jars 4. Place skewer in mason jar and then nest cheese around the jar top with apricot and blackberry. 5. Serve with a flat style long thick cracker tucked in jar.

The Nine
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The Nine

Townsend Hotel's Rugby Grille is offering Christmas Eve & Christmas Day 4 course menu $125 per person. They also have a New Year’s Eve 5 course menu $145 per person, includes glass of Laurent Perrier Champagne. For more info or reservations, visit townsendhotel.com or Opentable.com Pan seared halibut with mushroom risotto Ingredients: 3 cups Mushroom 4 cups Chicken broth 1 and ½ Sticks Butter ½ cup White Wine 2 tbsp Chopped garlic 1 Shallot finely diced ½ cup Cream 2 cups Arborio Rice Salt & Pepper to taste 2 Fresh Halibut Filets ¼ cup Avocado Oil 1 Lemon Halved How to seared the fish: 1. Dry Halibut filets using paper towel gently pressing all sides. Place the filets on a plate and season generously with salt on all sides 2. Heat a nonstick skillet over medium high heat, add avocado oil 3. Once the oil is shimmering add both halibut filets to the skillet and place 2 halves of lemon in the pan cut side down, reduce to medium 4. Continue to cook, pressing gently on the back of the halibut fillets occasionally. Once filets becomes crispy and the fish is mostly opaque, the fillets should easily release from the pan (this should be about 4 more minutes, depending on the thickness.) Turn the fillets over and cook for another minute or so, until the fish is completely opaque. The internal temperature should register 30°F for medium, (about 7 minutes total) or 140°F for a well-done fillet of fish (a minute longer). 5. Transfer the fish to a platter and sprinkle some parsley over the fillets. Serve with a simple salad and the caramelized lemon halves. Squeeze some lemon juice over the halibut and enjoy!

Le Crepe in Royal Oak has Pizza Crepes
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Le Crepe in Royal Oak has Pizza Crepes

Crepe Ingredients: Natasha Smoked ham, Caramelized onions, bacon, mushrooms Denise Grape tomato, fresh garlic, fresh basil, balsamic glaze Buffalo Pan seared chicken breast, blue cheese sauce, red onion with a spicy kick Peach cobbler Caramelized peaches, cinnamon cream cheese icing, cinnamon sugar, powdered sugar, whipped cream, vanilla ice cream. Method Ingredients are sauteed together. We use a house made pizza sauce which is spread on a crepe cooked crispy and topped with cheese.

Sweet Ideas for Thanksgiving That Won't Break the Bank
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Sweet Ideas for Thanksgiving That Won't Break the Bank

Chef Kelli Lewton from Two Unique Caterers & Event Planners shows us some Pie Filling Desserts on the Fly. twounique.com Easy Cobbler Place desired pie filling in baking dish and top with choice of biscuit dough, sprinkle with cinnamon sugar and bake Cinnamon Roll Apple Pie Flatten canned cinnamon rolls into the bottom of a pie dish and pour apple pie filling over, top with more cinnamon rolls and bake, drizzle icing over when cooled Hand Pie Take pie dough, homemade or 9-inch pre-made circles that you will find in refrigerator section by biscuits and such at the grocery store. Take pie circle and cut 5-inch round with a cutter, place pie filling in center, fold over, crimp sides, brush with egg wash and sprinkle of course sugar and bake at 350 for 12-14 minutes until golden brown. No Bake Cheesecake Trifle Make your favorite no bake vanilla cheesecake and add ½ cup of pumpkin pie filling and 2 teaspoons pumpkin pie spice. Layer cheesecake filling with your choice of cake, cookies and/or nuts and garnish with cinnamon whip cream. Pumpkin Dip 1 lb. whipped cream cheese, ½ cup powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon pumpkin pie spice. Combine all ingredients, place in serving bowl and serve with petite seasonal cookies such as molasses crips for dipping. Pie Crostata Roll out 9-inch pie dough and place 1-1&1/2 cups of pie filling in the center, pull the edges out over the top of the filling and crimp together, egg wash, sprinkle with sugar and bake.

Holiday Charcuterie Boards
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Holiday Charcuterie Boards

Vince & Joe's Executive Chef Angelo Loria shows us a variety of charcuterie boards for special occasions. https://vinceandjoes.com/

Uncork for a Cure preview
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Uncork for a Cure preview

The 6th annual Uncork for a Cure is happening next Friday 11/12 at Cauley Ferrari with proceeds benefiting breast cancer research. Grey Ghost, one of the restaurant partners for the event created an antioxidant salad full of healthful ingredients Antioxidant Salad (prepared by Joe Giacomino of Grey Ghost) Arugula Cabbage 1/2 cup broccoli 2 tbl sesame miso garlic pur?e 2 tbl pomegranate 2 oz crispy rice noodles 1/2 orange cut supreme style 1/4 cup Citrus Honey Vinagrette Combine all ingredients with Drench Dressing's Citrus Honey Vinaigrette.

New Fall Flavors at San Morello
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New Fall Flavors at San Morello

San Morello is located inside the Shinola Hotel in Detroit. Risotto 'Mantovana,’ Roasted Heirloom Squash, Sage, Fiore Sardo Ingredients: For the squash purée: 3 pounds butternut squash or 1 can of pumpkin puree 4 tbsp butter cubed (for roasting and finishing risotto) 4 tbsp butter, cubed and browned 1 tbsp maple vinegar or sherry ¼ tsp nutmeg, ground 2 tsp mascarpone 1 tsp salt For the risotto: 5 cups chicken stock or vegetable broth (or water) 1 tablespoon extra-virgin olive oil 1 small onion, chopped (about ½ cup) 2 cups Arborio rice 1 cup Madeira wine 2 pounds mixed squash (delicata, butternut, hubbard or kabocha) ½ cup Fiore Sardo or Pecorino, grated cheese (for finishing) ¼ teaspoon coarse-ground black pepper, plus extra for seasoning 1 tablespoon chopped fresh sage 1 tablespoon butter 3 tsp extra virgin olive oil 2 tbsp salt Method: For the squash purée: 1. Split butternut squash lengthwise, scoop out the seeds, use the 3 tbsp cubed butter to place on top of the squash. Place on a sheet tray lined with aluminum foil and roast at 350°F for 20 minutes or until the squash is soft. Let cool and scoop out the roasted squash from the skin. 2. While the squash is roasting, take the butter you set aside for browning and place in a small pot over medium high heat. Stir with a whisk until the butter is brown and starts to stick to the bottom of the pan. 3. Take the roasted squash and place in a food processor and purée until smooth. While both the squash and butter are warm, carefully add the browned butter to the squash purée and pulse until fully combined. 4. Transfer the squash and brown butter mixture to a mixing bowl. 5. Add the mascarpone, maple or sherry vin, salt and nutmeg until well mixed. 6. Reserve this mixture for finishing the risotto. For the garnish: 1. Dice your variety of squash into 1 inch cubes. 2. Toss all squash in a mixing bowl with salt and extra virgin olive oil. 3. Place on a sheet pan lined with aluminum foil, making sure the squash is a single layer. 4. Roast in an oven at 350°F for 10-15 minutes until soft. 5. Reserve for finishing the risotto. To make the risotto: 1. Bring the stock to a boil. 2. Heat the olive oil in a large pot over medium-high heat. 3. Add the onion, stir to coat, and cook until it softens, about 1½ to 2 minutes. 4. Add the Arborio rice and stir well, so that all the rice grains are coated in the mixture. Cook about a minute and a half, stirring constantly to avoid sticking and to ensure that every grain is well coated. 5. Add the wine. Stir well and continue cooking, stirring frequently, until the wine has evaporated and the alcohol smell is released, about a minute and a half. 6. Add 2½ cups of the stock and continue cooking, stirring well and often, until the rice has absorbed all of the liquid, about 7 minutes. 7. Add the rest of the stock and continue cooking for 3 minutes. Add the squash and purée. Stir continually for 2 minutes, until the rice has absorbed most of the liquid.