Chef Thomas Lents of the Apparatus room prepares Farm Chicken
The executive chef of the Apparatus room prepares Farm Chicken "Judy Rodgers" style - a legendary dish from the Zuni Cafe. It's served on a mustard green bread salad with currants, pine nuts and a garlic confit.
The executive chef of the Apparatus room prepares Farm Chicken "Judy Rodgers" style - a legendary dish from the Zuni Cafe. It's served on a mustard green bread salad with currants, pine nuts and a garlic confit.
Apparatus Room in historic Detroit hotel back open for business
Back open for business in downtown Detroit, an old hotel becomes a new restaurant with a new menu. Chef Thomas Lents will be serving up a whole menus-worth of new dishes for patrons from Thursday through Sunday.
Back open for business in downtown Detroit, an old hotel becomes a new restaurant with a new menu. Chef Thomas Lents will be serving up a whole menus-worth of new dishes for patrons from Thursday through Sunday.
The Apparatus Room in the Detroit Foundation Hotel opens with a new menu
Back open for business in downtown Detroit, an old hotel becomes a new restaurant with a new menu. Chef Thomas Lents will be serving up a whole menus-worth of new dishes for patrons from Thursday through Sunday.
Back open for business in downtown Detroit, an old hotel becomes a new restaurant with a new menu. Chef Thomas Lents will be serving up a whole menus-worth of new dishes for patrons from Thursday through Sunday.
Pinky's in Royal Oak unveils new fall menu with vegan pot stickers
You can stick anything in a pot sticker to make it taste delicious. Today, we're adding butternut squash, green kale, ginger, brown sugar and scallions
You can stick anything in a pot sticker to make it taste delicious. Today, we're adding butternut squash, green kale, ginger, brown sugar and scallions
Pinky's Autumn Pot Stickers
You can stick anything in a pot sticker to make it taste delicious. Today, we're adding butternut squash, green kale, ginger, brown sugar and scalions
You can stick anything in a pot sticker to make it taste delicious. Today, we're adding butternut squash, green kale, ginger, brown sugar and scalions
Chef Kelli's happy hour appetizer recipes
Chef Kelli Lewton from Two Unique Caterers in Royal Oak joined us on The Nine to show us some appetizer recipes ahead of a virtual happy hour she's hosting.
Chef Kelli Lewton from Two Unique Caterers in Royal Oak joined us on The Nine to show us some appetizer recipes ahead of a virtual happy hour she's hosting.
Making chicken parmesan with Cello Italian Restaurant in Howell
Chef Craig Myrand joins us on The Nine to show us how to make their chicken parmesan.
Chef Craig Myrand joins us on The Nine to show us how to make their chicken parmesan.
Chef Craig Myrand with Cello Italian Restaurant makes delicious Chicken Parmesan with house red sauce
Cello Italian Restaurant will be running a special promotional offer starting October 22 -November 5th. The promotion will be $20 off when you purchase 2 large portions from their diner menu. The recipe for Cello Chicken Parmesan with House Red Sauce Serves 4 people Prep time 45 minutes House Red Sauce ¼ cup olive oil ¼ cup minced garlic 1 cup Spanish onion, small diced 5 cup can ground tomato in sauce 2 Tbl kosher salt 1 Tbl fresh ground black pepper 1 Tbl basil, chiffonade (long thin strips) 1. Heat the oil in a medium sauce pot on low. 2. Add the garlic, stir often, and cook until garlic is light brown. 3. Add the onion and cook until onion is translucent and soft. 4. Add the ground tomato and simmer for 10 minutes. 5. Remove from the stove and stir in the basil. *Sauce is best when made at least 1 day before so the flavors can come together. Can be kept refrigerated for up to 6 days. Chicken Parmesan 4 ea boneless skinless chicken breasts 1 Tbl kosher salt 1 tsp fresh ground black pepper 1 cup AP flour 2 ea fresh eggs 1 cup milk 2 cup Italian breadcrumbs ½ cup panko breadcrumbs ½ cup olive oil 1 cup shredded mozzarella 4 Tbl shredded Parmesan 1. With a meat tenderizer pound the chicken breast until evenly flat. Season with the salt and pepper. 2. Lightly toss the chicken in the flour 3. Mix the eggs and milk together and dip the chicken in the egg mixture. 4. Mix the Italian breadcrumb and panko breadcrumbs together. Toss the chicken with Italian bread mixture. Make sure to press the mixture into the chicken to ensure it is well coated. 5. Heat the olive oil in a large sauté pan on medium heat. Carefully lay the chicken I piece at a time in the hot oil. Let cook until golden brown (1 minute) 6. Carefully flip the chicken over and cook for an additional 1 minute or until golden brown. 7. Transfer the chicken to a parchment lined baking tray. Ladle ¼ cup of red sauce to the top of each piece of chicken. 8. Sprinkle ¼ cup shredded mozzarella and 1 Tablespoon of parmesan cheese on top of the sauce. 9. Bake in the oven for 7 minutes at 350 degrees. Or until cheese is melted and starting to brown. *serve with your favorite pasta tossed with the remaining red sauce. And as much additional parmesan as you desire. Additional information can be found on our website www.celloitalian.com
Cello Italian Restaurant will be running a special promotional offer starting October 22 -November 5th. The promotion will be $20 off when you purchase 2 large portions from their diner menu. The recipe for Cello Chicken Parmesan with House Red Sauce Serves 4 people Prep time 45 minutes House Red Sauce ¼ cup olive oil ¼ cup minced garlic 1 cup Spanish onion, small diced 5 cup can ground tomato in sauce 2 Tbl kosher salt 1 Tbl fresh ground black pepper 1 Tbl basil, chiffonade (long thin strips) 1. Heat the oil in a medium sauce pot on low. 2. Add the garlic, stir often, and cook until garlic is light brown. 3. Add the onion and cook until onion is translucent and soft. 4. Add the ground tomato and simmer for 10 minutes. 5. Remove from the stove and stir in the basil. *Sauce is best when made at least 1 day before so the flavors can come together. Can be kept refrigerated for up to 6 days. Chicken Parmesan 4 ea boneless skinless chicken breasts 1 Tbl kosher salt 1 tsp fresh ground black pepper 1 cup AP flour 2 ea fresh eggs 1 cup milk 2 cup Italian breadcrumbs ½ cup panko breadcrumbs ½ cup olive oil 1 cup shredded mozzarella 4 Tbl shredded Parmesan 1. With a meat tenderizer pound the chicken breast until evenly flat. Season with the salt and pepper. 2. Lightly toss the chicken in the flour 3. Mix the eggs and milk together and dip the chicken in the egg mixture. 4. Mix the Italian breadcrumb and panko breadcrumbs together. Toss the chicken with Italian bread mixture. Make sure to press the mixture into the chicken to ensure it is well coated. 5. Heat the olive oil in a large sauté pan on medium heat. Carefully lay the chicken I piece at a time in the hot oil. Let cook until golden brown (1 minute) 6. Carefully flip the chicken over and cook for an additional 1 minute or until golden brown. 7. Transfer the chicken to a parchment lined baking tray. Ladle ¼ cup of red sauce to the top of each piece of chicken. 8. Sprinkle ¼ cup shredded mozzarella and 1 Tablespoon of parmesan cheese on top of the sauce. 9. Bake in the oven for 7 minutes at 350 degrees. Or until cheese is melted and starting to brown. *serve with your favorite pasta tossed with the remaining red sauce. And as much additional parmesan as you desire. Additional information can be found on our website www.celloitalian.com
Making puff pastry apple turnovers with Ackroyd's Scottish Bakery
Megan Ackroyd from Ackroyd's Scottish Bakery joined us on The Nine to show us how to make classic apple turnovers.
Megan Ackroyd from Ackroyd's Scottish Bakery joined us on The Nine to show us how to make classic apple turnovers.
Ackroyd's Scottish Bakery's apple turnover recipe
Megan Ackroyd from Ackroyd's Scottish Bakery joined us on The Nine to show us how to make classic apple turnovers.
Megan Ackroyd from Ackroyd's Scottish Bakery joined us on The Nine to show us how to make classic apple turnovers.
Easy and healthy snack ideas list from Two Unique Caterers
Jim Lenz from Two Unique Caterers and Event Planners joined us on The Nine with some easy snack ideas.
Jim Lenz from Two Unique Caterers and Event Planners joined us on The Nine with some easy snack ideas.
Chef Kelli's mini spaghetti, sandwich roll and other school lunch recipes
Chef Kelli Lewton from Two Unique Caterers and Event Planners joined us on The Nine with some fun lunch ideas.
Chef Kelli Lewton from Two Unique Caterers and Event Planners joined us on The Nine with some fun lunch ideas.
Snack ideas from Two Unique Caterers
Jim Lenz from Two Unique Caterers and Event Planners joined us on The Nine with some easy snack ideas.
Jim Lenz from Two Unique Caterers and Event Planners joined us on The Nine with some easy snack ideas.
Back-to-school lunch ideas from Chef Kelli
Chef Kelli Lewton from Two Unique Caterers and Event Planners joined us on The Nine with some fun lunch ideas.
Chef Kelli Lewton from Two Unique Caterers and Event Planners joined us on The Nine with some fun lunch ideas.
Srodek's recipe for stuffed cabbage
Magdalena Srodek shows us how to make golabki, or stuffed cabbage rolls on The Nine.
Magdalena Srodek shows us how to make golabki, or stuffed cabbage rolls on The Nine.
Homemade gluten-free granola bar recipe from Jill of All Trades
In this episode of Jill of All Trades, she shares her homemade gluten-free granola bar recipe.
In this episode of Jill of All Trades, she shares her homemade gluten-free granola bar recipe.
Mexican street corn salad recipe from Brown Iron Brewhouse
Chef Deni Smilganovski from Brown Iron Brewhouse in Royal Oak shows us how to make their Mexican street corn.
Chef Deni Smilganovski from Brown Iron Brewhouse in Royal Oak shows us how to make their Mexican street corn.
Making Mexican street corn with Brown Iron Brewhouse
Chef Deni Smilganovski from Brown Iron Brewhouse in Royal Oak shows us how to make their Mexican street corn.
Chef Deni Smilganovski from Brown Iron Brewhouse in Royal Oak shows us how to make their Mexican street corn.
Tips to entertain while being socially distance and responsible in your backyard
Yes, it is possible to host your friends or family in your backyard this summer.
Yes, it is possible to host your friends or family in your backyard this summer.
Yes, you can host a responsible event during the COVID-19 pandemic
While we're in the mdidle of the COVID-19 pandemic, it may seem difficult to host an outdoor, responsbile event. Two Unique caterers shows us the tricks to make it responsible while keeping your distance.
While we're in the mdidle of the COVID-19 pandemic, it may seem difficult to host an outdoor, responsbile event. Two Unique caterers shows us the tricks to make it responsible while keeping your distance.