Meatless Monday: Colcannon
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Meatless Monday: Colcannon

On this meatless Monday, Que Broden makes us some colcannon. It's an Irish potato dish that includes cabbage or kale. For more info visit cookingwithque.com

Meatless Monday: Classic Margherita Pizza
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Meatless Monday: Classic Margherita Pizza

Alex Willson from Crispelli's Bakery & Pizzeria shows us how to make a margherita pizza. You can find their food truck at this year's Arts Beats & Eats. www.artsbeatseats.com/eats

Cooking with A Taste of Greece Festival
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Cooking with A Taste of Greece Festival

The Taste of Greece Festival is happening Aug 26 - Aug 29, 2021. Here is the recipe for Pastitso, or Greek Lasagna. Ingredients 2 lbs. ground beef 1 medium onion finely chopped 1 -2 garlic cloves minced 2 cups canned tomatoes crushed or tomato sauce 2 tablespoons tomato paste 3-4 tablespoons finely chopped parsley 1/3 cup olive oil 2 tablespoons butter 1 egg slightly beaten 2 cups grated cheese (preferably kefalotyri or graviera but you can use parmesan as well) 1 package pastitsio noodles #2 or #3 (you can also use penne pasta) Salt and pepper to taste A pinch of salt 1 cinnamon stick (optional) In a heavy sauce pan heat the olive oil and sauté the onion. Stir in the ground beef and brown. Add tomato sauce and paste, garlic, salt, pepper, parsley, cinnamon stick and simmer until all liquid is absorbed. Remove from heat and let it cool. Boil the pasta and lightly salted water until tender. Strain and toss with butter, when it cools mix and one cup of grated cheese. Please half of the pasta in a greased (12 x 14) oven proof Pyrex dish or pan. Fold in the lightly beaten egg in the meat mixture and spoon evenly on top of the noodles. Sprinkle with half cup of grated cheese. Cover meat with remaining noodles. Add the remaining 1/2 Please half of the pasta in a greased 12 x 14 oven proof Pyrex dish or p.m. fold in the lightly beaten egg in the meat mixture and spoon evenly on top of the noodles sprinkle with half cup of grated cheese. Cover meet with remaining noodles add the remaining half cup of grated cheese to the béchamel sauce and pour over the noodles evenly. Bake in a preheated oven at 350° for 45 minutes until golden brown. Optional : you can sprinkle plain breadcrumbs and paprika over the béchamel sauce before baking. Remove from oven and allow pistachio too cool for 30 minutes before cutting into serving pieces. Béchamel Sauce 6 cups milk, warm 1 1/2 sticks butter 2 eggs 12 to 14 tablespoons all purpose four 1/2 teaspoon salt White pepper to taste 1/2 teaspoon ground nutmeg 1/2 cup grated cheese (preferably kefalotyri or graviera but you can use parmesan as well) In a medium sauce pan melt butter and stir in four slowly, stirring constantly with a wire whisk. Sauté for 1 to 2 minutes, reduce heat to low and pour in the warm milk slowly, stirring constantly with the whisk. Te mixture has to be smooth with no lumps, keep on stirring until sauce starts to bubble and looks thick and smooth, for approximately 10 to 15 minutes. If there are lumps place a strainer over another pan and strain sauce through. Remove from fre and salt, pepper and nutmeg. Beat eggs lightly and Ed very slowly to the sauce whisking continuously.

Salmon Fish Cakes
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Salmon Fish Cakes

Chef Shannon Nowowiecki from the Corner Kitchen in St. Clair Shores shows us how to make Salmon Fish Cakes. SALMON FISH CAKES 1 1/2lb Salmon, small to medium dice 1lb Cod, small to medium dice 12oz Shrimp, blended smooth in food processor 1C Panko Bread Crumbs 2 Eggs 1/2C Mayonnaise 1/3C Pimientos (diced bell peppers can be substituted) 2/3C Corn, sauteed 2 Lemons, Zest and juice of each Italian Parsley, 1T chopped Chives, 1T small dice INSTRUCTIONS Dice salmon and cod and combine in a large bowl. Take shrimp and place in food processor and pulse until shrimp is smooth (almost pastelike). Add shrimp to the bowl along with eggs, pimientos, corn and mayonnaise. Mix everything together with your hands or a rubber spatula. Fold in panko. Zest lemons over bowl and add juice. Mix everything together. Form 4oz patties on cookie sheet lined with parchment paper. Place patties in refrigerator a half hour to hour before you cook them. Patties can be seared and finished in the oven.

Ryan Ermanni considers going Vegan
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Ryan Ermanni considers going Vegan

Something happened this weekend that has Ryan Ermanni considering going Vegan. What does that mean? He asked Que Borden for some advice. Que is owner and blogger of Cooking With Que, a place where Vegans and Meat Eaters coexist. The mission is to teach people how to EAT TO LIVE, by introducing more plant based meals into everyday lives.