Chef Bobby's Hummus 101
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Chef Bobby's Hummus 101

Chef Bobby channels his Lebanese heritage to transform into Chef Bobby from Abu Dhabi. Hummus ! 101 1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas 1/4 cup (60 ml) fresh lemon juice, 1 large lemon 1/4 cup (60 ml) well-stirred tahini 1 small garlic clove, minced 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving 1/2 teaspoon ground cumin Salt to taste 2 to 3 tablespoons (30 to 45 ml) water Dash ground paprika or sumac, for serving 1.In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini 2.Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.ini, making the hummus smooth and creamy. 3.Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency. 4.Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week. We have amped this dish up with small diced lamb or beef. Garlic, Jalapeno, onion, pine nuts and butter Medium heat in a saute pan melt 2 tablespoons of unsalted butter and Lightly Saute’ ¼ cup of diced Spanish onion. You want achieve a medium browned onion. Add 1 cup of diced Lamb or beef. Crank up the heat and toss the meat with a spatula while sliding the pan back and forth for 3 minutes add 1 tablespoon of pine nuts and 6 thin slices of jalapeno. Once the Jalapeno wilts remove from the heat and spoon all ingredients over the hummus and serve with fresh pita.

This game day chili from Holiday Market's Mirepoix Cooking School has Ryan smiling with happiness
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This game day chili from Holiday Market's Mirepoix Cooking School has Ryan smiling with happiness

Game Day Chili Presented by Mirepoix Cooking School in Holiday Market Serves 6-8 Ingredients: 2-3 tbsp. extra virgin olive oil 1 lb. ground beef 4 links of Holiday Market hot Italian sausage 1 large onion, cubed 4 garlic cloves, sliced 1+ tsp chili powder 1+ tsp cayenne 2 + tbsp. smoked paprika 2 + tbsp. cumin 1 + tsp coriander 4 sweet banana, cubanelle, or Anaheim peppers, cubed 1 jalapeño, cubed 2 – 28oz cans whole tomatoes, crushed 6 cups water 28 oz. dark red kidney beans, rinsed Kosher salt & pepper to taste Directions: In a large pot add olive oil, ground beef, and sausage. Add salt & pepper to meat and cook on medium heat, breaking up with a spoon, and cooking until meat is browned and all released water is cooked off. Make a hole in the center of the pot by pushing the meat off to the sides. Add the onion, garlic cloves, and a little more salt & pepper. Let sauté in the middle of the pot for about a minute before mixing the onions into the meat and cooking until they start to turn a deeper color (about 2 minutes). Add the chili powder, cayenne, smoked paprika, cumin, and coriander. Stir the spices into the meat. Add all the chopped peppers along with the crushed tomatoes and water. Stir well and let come to a simmer. Once chili is simmering for 5+ minutes, taste for salt, pepper, and spices. Let chili simmer on low, uncovered, for 1 – 1 ½ hours. Chili should be thick and most of the liquid should be reduced. Do not strain off any fat! That’s where the flavor is! Give the chili a final taste for salt, pepper, and spices. Turn off the heat and stir in the kidney beans. Serve hot and top with sour cream/yogurt, cheese, scallions, and jalapeños! To book your cooking class and for more information, head to: www.mirepoixcookingschool.com

Fall Flavors from Park 600
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Fall Flavors from Park 600

PARK 600 Restaurant (Inside Royal Park Hotel) 600 E. University Drive Rochester, MI 48307 248.652.2600 www.royalparkhotel.net Chilean Sea Bass Season the filet of sea bass generously with salt and white pepper In a sauce pan over medium to high heat add 1oz of blended or vegetable oil to the pan, then gently add the filet to the pan and sear each side for 2-3 minutes until the fish is firm and opaque. Butternut Risotto Ingredients 8 oz. Carnaroli Rice 2 TBS Finely Diced Shallots 1 Bay leave 3 ¼ Cups Chicken stock 2 oz Unsalted Butter 1 TBS Thyme 1 TSP White Pepper ¾ Cup Dry White Wine (Chardonnary Preferred) 1 Cup Butternut Puree Directions 1. Sweat the diced shallots in a bit of olive oil, add the carnaroli rice, and stir constantly until rice is opaque. 2. Add your white wine and cook till most of the wine is gone. 3. Add butter, bay leave, thyme, and chicken stock, and cook on medium high heat until rice is al dente 4. Add in your butternut puree and stir till incorporated. 5. Ready to serve! Champagne Beurre Blanc 1 shallot finely diced 2 cups champagne or dry white wine 1 bay leaf 1 tea spoon whole black pepper corns 1 tea spoon lemon juice 1 sprig fresh thyme 1 stick unsalted butter ½ quart heavy whipping cream Procedure Combine first 6 ingredients in a heavy bottom sauce pan and cook for 5-8 minutes or until liquid is almost evaporated. Add heavy cream and reduce until the sauce is thick and bubbly. Take off the heat and gradually add butter one piece at a time whisking each piece in after each addition. Strain mixture through a fine wire-mesh strainer, discarding the solids. Season to taste with salt.

It's Stone Crab Season At O?Brien?s Crab House
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It's Stone Crab Season At O?Brien?s Crab House

For nearly 30 years, O'Brien's Crabhouse has been a gathering place for the local community and a kitchen known for serving traditional East Coast seafood. www.obrienscrabhouse.com

Making Bagels at Home
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Making Bagels at Home

Eastside Bagel in St. Clair shores is shows The Nine how to make bagels at home.

Meatless Monday: ?The Hoodrat Kitchen?
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Meatless Monday: ?The Hoodrat Kitchen?

Tiffany "T.Barb" Barber is a comedian, vegan chef, and native Detroiter. She removed meat from her diet 5 years ago and noticed the lack of delicious AND nutritious options, so she started creating recipes. As a self taught chef, her food brings awareness to immune support, healthier eating, self care and using meals to strengthen relationships. www.tbarbisfunny.com IG: Hoodrat Kitchen @iamtbarb FB: Hoodrat Kitchen Comedian T.Barb

Chef Kelli's ideas for fall treats using apples
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Chef Kelli's ideas for fall treats using apples

Apple Orchard Cookies Ingredients · 1 all-purpose flour · ¼ cup whole wheat flour · 1 1/4 cups rolled old fashioned oats · 1 &1/4 tsp ground cinnamon · 1/2 teaspoon baking soda · 1/4 teaspoon salt · 1/2 cup unsalted butter, softened · 3/4 cup packed light brown sugar · 1 large egg · 1 teaspoon vanilla extract · 1 cup finely diced peeled Granny Smith apple · 2 teaspoons fresh lemon juice · ¼ cup dried cranberries (optional) · ¼ chopped pecans Directions 1. Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper. 2. In a mixing bowl whisk together flour, oats, cinnamon, baking soda and salt for 20 seconds, set aside. 3. In stand mixer fitted with the paddle attachment cream together butter and brown sugar until combined. Mix in egg and vanilla extract. (Or use hand beater) 4. Toss apples with lemon juice in a small bowl and set aside 5. Add flour mixture to egg and vanilla mixture and mix until combined, then fold in; apples, chopped pecans and dried cherries. 6. Scoop dough out using a medium cookie scoop, (about 1.5 to 2ounces), place onto prepared baking sheets spacing cookies 2-inches apart. Flatten them just slightly. 7. Bake one sheet at a time in preheated oven until cookies are set about 12-15 minutes, they should look a little doughy in the center but will finish setting nicely as they cool on baking sheet. Chef Notes: use old fashion rolled oats vs quick rolled oats Caramel Apple Parfait Yield 8 Cinnamon Apples · 3 Granny Smith apples, peeled and diced · 2 teaspoons lemon juice · 4 tablespoons packed brown sugar · 2 teaspoons pumpkin pie spice · ¾ cup caramel sauce Cinnamon Whipped Cream 1 cup heavy whipping cream 1/2 cup powdered sugar 1 teaspoon ground cinnamon 1 cup autumn inspired Granola (or your favorite) Directions 1. Make the caramel sauce according to the recipe. 2. To make the apples, combine apples, lemon juice, nutmeg, cinnamon, and brown sugar in a medium heavy bottom pan and stir with wooden spoon, simmer mixture over medium low heat, stringing often for about 12-15 minutes. Remove from heat and cool completely. 3. To make cinnamon whipped cream, add the heavy whipping cream, powdered sugar and cinnamon to a large mixer bowl and whip on high speed until stiff peaks occur. 4. line up petit serving bowls; and layer: 1st a teaspoon of caramel sauce, then a tablespoon or so of ship cream, 2 tablespoons apple mixture, another tablespoon or two of whip cream, teaspoon of caramel sauce and then top with a heavy tablespoon of granola. 5. Depending on the size of your individual serving vessels, you may have to play with amounts a smidge. Perhaps make one to see how it will fill the jar, to better gauge. Chefs Notes: You can certainly make apple mixture the day before to give you a head start I like to use the 4-ounce mason jars, a petit glass or bowl will work fine too

Pumpkin Hand Pies from The Culinary Combo
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Pumpkin Hand Pies from The Culinary Combo

Ingredients: Sweet Pastry: 2 1/4 cups all-purpose flour 1/4 cup granulated sugar 1/8 tsp salt 1 cup unsalted butter, cold, cut into 1/4-inch cubes About 3 tablespoons ice-cold water, or just enough to hold the pastry together Filling: 2 15-ounce cans pumpkin purée 2/3 cup brown sugar 1/4 cup maple syrup 1/2 cup unsweetened apple juice 1 Tbsp lemon juice 2 1/2 tsp pumpkin pie spice 1/2 tsp ground cinnamon 1 pinch sea salt Egg wash Cinnamon Sugar Instructions: Sweet Pastry: Combine the dry ingredients by pulsing 10 to 12 times in a food processor or blending it with a pastry blender. The butter needs to be quickly blended in until it resembles the size of very coarse sand or sea salt. In a processor, this should take between 40 and 50 quick, successive pulses. The amount of water the pastry will take largely depends on the humidity level of the flour. In my kitchen, this pastry usually takes between 2 and 3 tablespoons of water. Whether in a processor or in a bowl with a blender, trickle the water very slowly into the pastry while pulsing or cutting. The second the pastry begins to form a big, messy ball, you're there, so STOP! (Note: If the dough turns gummy and sticky and messy, try adding 2 tablespoons of flour. If that cant fix it, throw it out and try again. You'll get it right the next time! And its just flour, water, and butter.) Turn the pastry dough out onto a lightly floured surface and set aside Filling: Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine. Once it begins bubbling, reduce heat to low and simmer. You're looking for a frequent bubble, so if there isn't much going on at the surface, increase heat to medium-low heat. If bubbling too vigorously, reduce heat to low. Cook, uncovered, for 15-20 minutes, stirring occasionally. This is 20-minute pumpkin butter, but if you have more time, leaving it on the stove for another 5-10 minutes will only deepen the flavors and thicken the texture. However, 20 minutes was about perfect! Taste and adjust seasonings as needed, adding more brown sugar or maple syrup for sweetness, lemon juice for acidity, cinnamon or pumpkin pie spice for warmth, or salt to balance the flavors. Once cooled completely, transfer to a large glass container and store in the refrigerator for up to 2 weeks. Assembly: Preheat oven to 350 degrees. Line baking sheet with parchment paper. Roll out sweet pastry on floured surface. Using pumpkin shaped cookie cutter, cut the dough, two pumpkins per hand pie. Continue cutting shapes with the remaining dough. Transfer half of the pastry pieces to your prepared baking sheets. Place a Tbsp. of pumpkin butter in the middle on half of the cut outs. Brush edges of pastry that has the pumpkin filling with egg wash. Top with remaining pastry pumpkins. Using a fork, crimp the edges of the hand pie. Cut an X in the middle of each pie with a paring knife. Brush top of hand pie with egg wash and sprinkle with cinnamon sugar. Bake for 15 minutes. .

Meatless Monday: Vegan Caramel Apple Dip
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Meatless Monday: Vegan Caramel Apple Dip

Shimmy Shack?s Caramel Dip for Apples 1 TBSP Arrowroot or Cornstarch 2 dates (pitted and chopped) 1 ? cup coconut cream or full fat coconut milk ? cup coconut sugar ? tsp salt ? tsp vanilla 1. Add arrowroot, dates, ? cup coconut cream/milk to food processor or blender. Blend until creamy and smooth (re-cream if date chunks are present) 2. In a saucepan add coconut sugar then add the mix from step 1. Heat on medium and WHISK for 2-4 mins. Do not boil. When glossy and deep golden brown it is done. 3. Remove saucepan from heat and add remaining ? cup milk/cream, salt and vanilla 4. Taste 5. Cool 6. Transfer to glass jar and let cool completely 7. Put a stick in any apple of choice and dip in the caramel. Add sprinkles or chopped peanuts or swirled chocolate or even flavored buttercream. https://shimmyshack.com/