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
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
www.fustinis.com
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.
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
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
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
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
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.
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/
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.
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
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
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.
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
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
Chef Jim Oppat shows us how to make Atlantic Sole Fillets ?Fran�aise?
www.vicarirestaurants.com
www.vicarirestaurants.com
Chef Bobby's Salmon Wellington
encorebanquets.com Call at (586)-772-0450
encorebanquets.com Call at (586)-772-0450
Preparing fried chickie at Chive Kitchen, Farmington's only vegan restaurant and bar
Chef Suzy Silvestre of Chive Kitchen prepared Fried Chickie for this week's Meatless Monday segment.
Chef Suzy Silvestre of Chive Kitchen prepared Fried Chickie for this week's Meatless Monday segment.
Meatless Monday: Chive Kitchen
Suzy Silvestre, the owner and head Chef for Chive Kitchen, share pointers for making vegan 'Fried Chickie'
Suzy Silvestre, the owner and head Chef for Chive Kitchen, share pointers for making vegan 'Fried Chickie'
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.
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
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.
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.