Festa Italiana is back in Michigan
Festa Italiana brings Italian Heritage to Freedom Hill County Park for FREE
Festa Italiana brings Italian Heritage to Freedom Hill County Park for FREE
Gnocchi Italian Restaurant shows us how to make... Gnocchi
Gnocchi 2 lbs. Rigotta Cheese 2 lbs. Flour 3 eggs 1 teaspoon salt ? teaspoon pepper Mix all ingredients together in large bowl. Roll into tubes and then cut into small pillows. Bring large pot of water to a boil. Drop in gnocchi and cook for 2-3 minutes or until gnocchi have risen to the top and drain. Add your favorite sauces and serve.
Gnocchi 2 lbs. Rigotta Cheese 2 lbs. Flour 3 eggs 1 teaspoon salt ? teaspoon pepper Mix all ingredients together in large bowl. Roll into tubes and then cut into small pillows. Bring large pot of water to a boil. Drop in gnocchi and cook for 2-3 minutes or until gnocchi have risen to the top and drain. Add your favorite sauces and serve.
Birmingham Pub's Lemon Tart with Fresh Berries
Lemon Tart with Fresh Berries Short dough crust 375 grams pastry flour 250 grams unsalted butter 95 grams sugar 70 grams egg beaten ? tsp salt Blend butter, sugar, salt until combined. Add eggs slowly. Add flour until incorporated. Chill for 3-4 hours and roll out. Put into 9? tart pan. Refrigerate overnight. Dock and bake for 12-15 minutes. Lemon Curd 1 ? cups fresh lemon juice 2 Tablespoons lemon zest 1 ? cups sugar 8 egg yolks 1 cup unsalted butter cubed Combine all ingredients in a double boiler and whisk until thickened about 6 minutes or 160 degrees F. Cool slightly and pour into already baked shell. Put in cooler overnight. Top with fresh berries and whip cream. Enjoy!
Lemon Tart with Fresh Berries Short dough crust 375 grams pastry flour 250 grams unsalted butter 95 grams sugar 70 grams egg beaten ? tsp salt Blend butter, sugar, salt until combined. Add eggs slowly. Add flour until incorporated. Chill for 3-4 hours and roll out. Put into 9? tart pan. Refrigerate overnight. Dock and bake for 12-15 minutes. Lemon Curd 1 ? cups fresh lemon juice 2 Tablespoons lemon zest 1 ? cups sugar 8 egg yolks 1 cup unsalted butter cubed Combine all ingredients in a double boiler and whisk until thickened about 6 minutes or 160 degrees F. Cool slightly and pour into already baked shell. Put in cooler overnight. Top with fresh berries and whip cream. Enjoy!
The Last Bite Chef
Chef Allison Anastasio, founder of The Last Bite shows us how to make Seared Cauliflower Steak, Herb Chimichurri and Toasted Pine Nut Crumble. INGREDIENTS: cauliflower ● ¼ cup avocado oil ● 1 large head cauliflower, cut into four 1 inch-thick vertical slices. (optional: reserve florets that crumble) ● 1 Tbsp kosher salt ● Freshly ground black pepper, to taste chimichurri ● 1 bunch parsley, stems removed ● 1 bunch cilantro, stems and leaves ● ¼ cup red wine vinegar ● ¼ tsp red chili flakes ● 2 garlic cloves ● ¾ cup olive oil pine nut crumble ● 2 slices stale bread, roughly chopped ● 1/4 cup pine nuts, toasted ● 1/3 cup grated parmigiano reggiano cheese (substitute plant based cheese for vegan option) ● 1/4 cup chopped parsley leaves ● 2 garlic cloves, smashed and diced ● 3 tablespoons butter, melted, cooled (substitute plant based butter for vegan option) INSTRUCTIONS: 1. Preheat oven to 375°F. 2. Cauliflower: Heat a large cast-iron pan over high heat. Add 2 tbsp avocado oil. Sprinkle cauliflower steaks generously with salt and pepper. Cook 4 minutes per side, or until dark golden brown and crispy. Transfer to a pan. Repeat with other steaks. Bake steaks for 10 minutes, or until cauliflower is tender. 3. Chimichurri: Combine parsley, cilantro, vinegar, ½ tsp salt, garlic and red chili flakes in a blender; pulse to combine. With motor running, add olive oil through food chute; process until smooth. Set aside. 4. Pine nut crumble: Pulse bread and pine nuts into a food processor until crumbs form. Transfer to a bowl. Add parmesan, parsley, garlic and butter. Season with salt and pepper. 5. Assembly: Spoon chimichurri over cauliflower to serve. Top with pine nut crumble NOTES: 1. To make this a meal with a complete protein, serve on a bed of quinoa. 2. Optional: Boil any remaining cauliflower florets. Puree them in a food processor with goat cheese, olive oil & kosher salt. Serve under the cauliflower steak. SPECIAL EQUIPMENT: ● Cast iron or heavy bottom skillet ● Food processor and/or blender
Chef Allison Anastasio, founder of The Last Bite shows us how to make Seared Cauliflower Steak, Herb Chimichurri and Toasted Pine Nut Crumble. INGREDIENTS: cauliflower ● ¼ cup avocado oil ● 1 large head cauliflower, cut into four 1 inch-thick vertical slices. (optional: reserve florets that crumble) ● 1 Tbsp kosher salt ● Freshly ground black pepper, to taste chimichurri ● 1 bunch parsley, stems removed ● 1 bunch cilantro, stems and leaves ● ¼ cup red wine vinegar ● ¼ tsp red chili flakes ● 2 garlic cloves ● ¾ cup olive oil pine nut crumble ● 2 slices stale bread, roughly chopped ● 1/4 cup pine nuts, toasted ● 1/3 cup grated parmigiano reggiano cheese (substitute plant based cheese for vegan option) ● 1/4 cup chopped parsley leaves ● 2 garlic cloves, smashed and diced ● 3 tablespoons butter, melted, cooled (substitute plant based butter for vegan option) INSTRUCTIONS: 1. Preheat oven to 375°F. 2. Cauliflower: Heat a large cast-iron pan over high heat. Add 2 tbsp avocado oil. Sprinkle cauliflower steaks generously with salt and pepper. Cook 4 minutes per side, or until dark golden brown and crispy. Transfer to a pan. Repeat with other steaks. Bake steaks for 10 minutes, or until cauliflower is tender. 3. Chimichurri: Combine parsley, cilantro, vinegar, ½ tsp salt, garlic and red chili flakes in a blender; pulse to combine. With motor running, add olive oil through food chute; process until smooth. Set aside. 4. Pine nut crumble: Pulse bread and pine nuts into a food processor until crumbs form. Transfer to a bowl. Add parmesan, parsley, garlic and butter. Season with salt and pepper. 5. Assembly: Spoon chimichurri over cauliflower to serve. Top with pine nut crumble NOTES: 1. To make this a meal with a complete protein, serve on a bed of quinoa. 2. Optional: Boil any remaining cauliflower florets. Puree them in a food processor with goat cheese, olive oil & kosher salt. Serve under the cauliflower steak. SPECIAL EQUIPMENT: ● Cast iron or heavy bottom skillet ● Food processor and/or blender
New Head Chef & A New Summer Menu at The Kitchen By Cooking With Que
There is a lot going on in The Kitchen. Chef Que Broden introduces us to her new head chef Amber Beckem, all while showing off the new summer menu.
There is a lot going on in The Kitchen. Chef Que Broden introduces us to her new head chef Amber Beckem, all while showing off the new summer menu.
SUNSHINE Burger
The Nine
The Nine
HRD Kitchen brings back shades of red, white and blue to its dessert menu
Hazel, Ravines and Downtown Pastry Chef Olivia Rinke is bringing back shades of red, white and blue to the dessert menu for this Birmingham restaurant this summer. Olivia walks through a demonstration and shows us how she makes her Blueberry Pie. She also shares desserts like Cherry Pie and her classic vanilla cream-filled chocolate Whoopie Pie.
Hazel, Ravines and Downtown Pastry Chef Olivia Rinke is bringing back shades of red, white and blue to the dessert menu for this Birmingham restaurant this summer. Olivia walks through a demonstration and shows us how she makes her Blueberry Pie. She also shares desserts like Cherry Pie and her classic vanilla cream-filled chocolate Whoopie Pie.
HRD Kitchen bringing back shades of red, white and blue to the dessert menu
Hazel, Ravines and Downtown Pastry Chef Olivia Rinke is bringing back shades of red, white and blue to the dessert menu for this Birmingham restaurant this summer. Olivia walks through a demonstration and shows us how she makes her Blueberry Pie. She also shares desserts like Cherry Pie and her classic vanilla cream-filled chocolate Whoopie Pie.
Hazel, Ravines and Downtown Pastry Chef Olivia Rinke is bringing back shades of red, white and blue to the dessert menu for this Birmingham restaurant this summer. Olivia walks through a demonstration and shows us how she makes her Blueberry Pie. She also shares desserts like Cherry Pie and her classic vanilla cream-filled chocolate Whoopie Pie.
Bubba's 33 makes their Sunshine Burger
Bubba’s 33 Sunshine Burger- Serves 6 2 lbs. fresh ground chuck 1 lb apple wood smoked bacon, cut into 1 inch pieces and frozen for 30 minutes · Place semi-frozen bacon into food processor and pulse several times until bacon is chopped into small, pea sized pieces. · Add ground chuck to bacon in processor, pulse until well combined. Do not over blend. You will want to see small pieces of bacon throughout the mix. · Alternately, if you have a meat grinder, grind bacon through medium plate and then combine with the ground chuck, mixing well with your hands in bowl. · Shape mixture into 6 each 8 oz patties. FOR BURGERS: 6 each Large Kaiser Rolls 6 Bacon- Chuck Patties Salt and Fresh Ground Pepper 6 eggs, cooked sunny side up or over easy (your preference!) 12 slices Applewood Smoked Bacon 12 slices American cheese 1 cup shredded iceberg lettuce 12 slices vine ripe tomato ½ cup finely diced sweet onion ½ cup Garlic Aioli (½ cup mayonnaise, 1 tsp chopped garlic, 1 tsp lemon juice, ¼ tsp salt) · Preheat grill to medium high heat · Slice Kaiser buns in half and toast on cut side only on the grill · Season patties on both sides with salt and pepper · Grill burgers to desired temperature. · Place cheese on burgers and allow to melt · Build burgers as follows: Place bottom bun on plate Top with shredded lettuce, diced onions and 2 slices tomato Place cheese topped burger patty on next Top with 2 slices of cooked bacon Top with sunny side up egg Spread top Bun with Garlic Aioli and place over burger. Enjoy the best burger ever!
Bubba’s 33 Sunshine Burger- Serves 6 2 lbs. fresh ground chuck 1 lb apple wood smoked bacon, cut into 1 inch pieces and frozen for 30 minutes · Place semi-frozen bacon into food processor and pulse several times until bacon is chopped into small, pea sized pieces. · Add ground chuck to bacon in processor, pulse until well combined. Do not over blend. You will want to see small pieces of bacon throughout the mix. · Alternately, if you have a meat grinder, grind bacon through medium plate and then combine with the ground chuck, mixing well with your hands in bowl. · Shape mixture into 6 each 8 oz patties. FOR BURGERS: 6 each Large Kaiser Rolls 6 Bacon- Chuck Patties Salt and Fresh Ground Pepper 6 eggs, cooked sunny side up or over easy (your preference!) 12 slices Applewood Smoked Bacon 12 slices American cheese 1 cup shredded iceberg lettuce 12 slices vine ripe tomato ½ cup finely diced sweet onion ½ cup Garlic Aioli (½ cup mayonnaise, 1 tsp chopped garlic, 1 tsp lemon juice, ¼ tsp salt) · Preheat grill to medium high heat · Slice Kaiser buns in half and toast on cut side only on the grill · Season patties on both sides with salt and pepper · Grill burgers to desired temperature. · Place cheese on burgers and allow to melt · Build burgers as follows: Place bottom bun on plate Top with shredded lettuce, diced onions and 2 slices tomato Place cheese topped burger patty on next Top with 2 slices of cooked bacon Top with sunny side up egg Spread top Bun with Garlic Aioli and place over burger. Enjoy the best burger ever!
Former 'Hell's Kitchen' Chef Dishes 'Feast' in Chesterfield
Jared Bobkin, Executive Chef - Feast, shares recipe for Crusted Sea Bass in Mushroom Broth
Jared Bobkin, Executive Chef - Feast, shares recipe for Crusted Sea Bass in Mushroom Broth
www.bonefishgrill.com
The Uncommon Chicken Caesar Wrap by Chef Que Broden
https://cookingwithque.com/recipe-items/chicken-caesar-wrap/
https://cookingwithque.com/recipe-items/chicken-caesar-wrap/
Grilling with Carrabbas
Chef Jim from Carrabas shows us how to make Filet Parmesan.
Chef Jim from Carrabas shows us how to make Filet Parmesan.
New Holland Marinated Pork Tenderloin recipe from Fustini's
www.fustinis.com/recipes-nav/recipes/new-holland-marinated-pork-tenderloin
www.fustinis.com/recipes-nav/recipes/new-holland-marinated-pork-tenderloin
Chef Max Hardy talks about the 'BBQ Brawl' Food Network experience
Detroit Chef Max Hardy discusses his experience as a barbeque pit master competitor on the hit show 'BBQ Brawl' on the Food Network. He provides a cooking demonstration of his jerk wings recipe which he actually cooks on the show. The products used to make these wings can also be found at his restaurants Coop Caribbean Fusion and Jeds Detroit.
Detroit Chef Max Hardy discusses his experience as a barbeque pit master competitor on the hit show 'BBQ Brawl' on the Food Network. He provides a cooking demonstration of his jerk wings recipe which he actually cooks on the show. The products used to make these wings can also be found at his restaurants Coop Caribbean Fusion and Jeds Detroit.
Verona offers inspired Italian dishes inside the Cambria Hotel in Shelby Township
Sam Borgia, Executive Chef of Verona, shares a variety of Italian dishes from his restaurant located inside the Cambria Hotel in Shelby Township.
Sam Borgia, Executive Chef of Verona, shares a variety of Italian dishes from his restaurant located inside the Cambria Hotel in Shelby Township.
Aratham arrives in Troy
Chef Gabriel Vera introduces Aratham, a new gourmet to-go plant based meal service. He provides a cooking demonstration of his chickpea based seafood dish. The name Aratham helps support the Greek definition of the purpose of a vegetarian diet.
Chef Gabriel Vera introduces Aratham, a new gourmet to-go plant based meal service. He provides a cooking demonstration of his chickpea based seafood dish. The name Aratham helps support the Greek definition of the purpose of a vegetarian diet.
Meatless Monday: Aratham Gourmet To Go
Aratham Gourmet To Go is a plant-based, organic, chef-driven meal service that focuses on affordable gourmet cuisine. It can accommodate any dietary restriction and allergy. The name in Sanskrit meaning "Purpose." All of its gourmet meals are created with care, love and appreciation. They also have a Delivery service. Grab & Go Hours M-S 10 a.m. to 6 p.m. Visit: www.aratham.com, 586.871.0917. FB: https://www.facebook.com/arathammeals/ IG: https://www.instagram.com/aratham_meals/?hl=en
Aratham Gourmet To Go is a plant-based, organic, chef-driven meal service that focuses on affordable gourmet cuisine. It can accommodate any dietary restriction and allergy. The name in Sanskrit meaning "Purpose." All of its gourmet meals are created with care, love and appreciation. They also have a Delivery service. Grab & Go Hours M-S 10 a.m. to 6 p.m. Visit: www.aratham.com, 586.871.0917. FB: https://www.facebook.com/arathammeals/ IG: https://www.instagram.com/aratham_meals/?hl=en
Meatless Monday: Tumeric Tofu Scramble
Vegan Chef Que Broden shows us how to make a Tumeric Tofu Scramble. https://cookingwithque.com/recipes/
Vegan Chef Que Broden shows us how to make a Tumeric Tofu Scramble. https://cookingwithque.com/recipes/
Need some ideas for a Grad party? How about a Hot Dog Palooza...
Chef Kelli Lewton of 2 Unique Catering shares some ideas for your outdoor summer grad party.
Chef Kelli Lewton of 2 Unique Catering shares some ideas for your outdoor summer grad party.