Hazel, Ravines and Downtown's Shepherd's Pie
Shepherd?s Pie Available for pre-order and pick-up through Hazel?s at Home menu for St. Patrick?s Day Recipe by Emmele Herrold, executive chef and co-owner of Hazel, Ravines and Downtown Ingredients: 2 pounds of ground beef 2 tablespoons canola oil 1 medium carrot chopped 1 stalk celery chopped 1/2 yellow onion chopped 3 cloves garlic minced 16 ounces of beef gravy 4 cups mashed potato 10 ounces of shredded cheese Instructions: Heat canola oil in bottom of Dutch oven or large skillet. Add chopped carrots, onion, celery and cook until tender, 5 to 8 minutes Add ground beef to pot, and cook through. Strain grease from beef. Add beef to the bottom of a 9x13 casserole dish. Pour vegetables over beef in an even layer. Let cool. Spoon mashed potatoes over beef and gravy and smooth out in an even layer, with the back of a spoon or spatula. Evenly distribute cheese over the entire dish Bake in a 350 degree oven until cheese is bubbling and beef is heated through, about 25-30 minutes.
Shepherd?s Pie Available for pre-order and pick-up through Hazel?s at Home menu for St. Patrick?s Day Recipe by Emmele Herrold, executive chef and co-owner of Hazel, Ravines and Downtown Ingredients: 2 pounds of ground beef 2 tablespoons canola oil 1 medium carrot chopped 1 stalk celery chopped 1/2 yellow onion chopped 3 cloves garlic minced 16 ounces of beef gravy 4 cups mashed potato 10 ounces of shredded cheese Instructions: Heat canola oil in bottom of Dutch oven or large skillet. Add chopped carrots, onion, celery and cook until tender, 5 to 8 minutes Add ground beef to pot, and cook through. Strain grease from beef. Add beef to the bottom of a 9x13 casserole dish. Pour vegetables over beef in an even layer. Let cool. Spoon mashed potatoes over beef and gravy and smooth out in an even layer, with the back of a spoon or spatula. Evenly distribute cheese over the entire dish Bake in a 350 degree oven until cheese is bubbling and beef is heated through, about 25-30 minutes.
Crab fest at Birmingham's Hazel, Ravines, and Downtown
For more info, head to: www.hrd.kitchen.
For more info, head to: www.hrd.kitchen.
Andiamo's Veal and Wild Mushroom Meatloaf
Chef Jim from Andiamo shows us how to make a veal and mushroom meatloaf.
Chef Jim from Andiamo shows us how to make a veal and mushroom meatloaf.
Heart Healthy Lentil Chili from St. Joe's
Chantal Singer, a Dietitian from St. Joseph Mercy Ann Arbor, shares a chili recipe filled with fiber and low in fat.
Chantal Singer, a Dietitian from St. Joseph Mercy Ann Arbor, shares a chili recipe filled with fiber and low in fat.
Heart Healthy Lentil Chili from St. Joe's
�Chantal Singer, a Dietitian from�St. Joseph Mercy Ann Arbor, shares a chili recipe filled with fiber and low in fat.�
�Chantal Singer, a Dietitian from�St. Joseph Mercy Ann Arbor, shares a chili recipe filled with fiber and low in fat.�
How to make Focaccia Bread
Chef Michael D'Angelo, of the Mitten and Boot Cafe, shows us how to make the focaccia bread.
Chef Michael D'Angelo, of the Mitten and Boot Cafe, shows us how to make the focaccia bread.
Meatless Monday: Baked Feta (kind of) Pasta
There's a viral video on Tik Tok, about how to make a Baked Feta Pasta. If you are not a fan of feta, or if you'd like the vegan version of this dish, here you go. For more recipes from Que go to www.cookingwithque.com
There's a viral video on Tik Tok, about how to make a Baked Feta Pasta. If you are not a fan of feta, or if you'd like the vegan version of this dish, here you go. For more recipes from Que go to www.cookingwithque.com
Tuscan French Onion Soup from Fustini's Oil & Vinegar
www.fustinis.com
www.fustinis.com
Meatless Monday: Louisiana Creole Gumbo
It's a Meatless Monday Mardi Gras style. Stephanie Spencer, Louisiana Creole Gumbo co-owner shows us how to make their Red Bean Spinach Quinoa Bowl.
It's a Meatless Monday Mardi Gras style. Stephanie Spencer, Louisiana Creole Gumbo co-owner shows us how to make their Red Bean Spinach Quinoa Bowl.
Lousiana Creole Gumbo cooks up something nice with spice ahead of Mardi Gras
For more information head to: www.detroitgumbo.com
For more information head to: www.detroitgumbo.com
Semlor: Traditional Swedish Fat Tuesday Buns
Semlor is a traditional Swedish cream and marzipan filled brioche bun which is made for Lent.
Semlor is a traditional Swedish cream and marzipan filled brioche bun which is made for Lent.
Valentine's Day meals for the whole family brought to you by DPSCD Chef Michael Hearn
On Friday, Detroit Public Schools Community District Chef Michael Hearn appeared on FOX 2 Mornings to show us how to make a Valentine's Day meal for the whole family.
On Friday, Detroit Public Schools Community District Chef Michael Hearn appeared on FOX 2 Mornings to show us how to make a Valentine's Day meal for the whole family.
Valentine's Dinner for Two from Vince & Joe's
Valentine?s Dinner for Two 2021 $75.00/serves 2 Only Available to Purchase through our Shelby Twp. Location Go to https://vinceandjoes.com/product/valentines-dinner-for-two-2021/ for more information.
Valentine?s Dinner for Two 2021 $75.00/serves 2 Only Available to Purchase through our Shelby Twp. Location Go to https://vinceandjoes.com/product/valentines-dinner-for-two-2021/ for more information.
Brunch Ideas from Vince & Joe's Gourmet Market
For more info head to: www.vinceandjoes.com
For more info head to: www.vinceandjoes.com
It's Foodie February in Downtown Rochester
Ditch the kitchen and head to Downtown Rochester for Foodie February! Beginning February 1, dine in or carry out from any Downtown Rochester restaurant, save your receipts and you'll have a chance to win restaurant gift cards and Love Local Rochester swag every week in February! Receipts can be brought to the Downtown Collaboration Studio, 431 S. Main Street. February 1-28. Each receipt will receive one entry, eligible for both the weekly and grand prize drawings. Grand Prize Winners will be announced and contacted on Tuesday, March 2. For more information about Foodie February, contact the Rochester DDA at 248.656.0060 or online at downtownrochestermi.com.
Ditch the kitchen and head to Downtown Rochester for Foodie February! Beginning February 1, dine in or carry out from any Downtown Rochester restaurant, save your receipts and you'll have a chance to win restaurant gift cards and Love Local Rochester swag every week in February! Receipts can be brought to the Downtown Collaboration Studio, 431 S. Main Street. February 1-28. Each receipt will receive one entry, eligible for both the weekly and grand prize drawings. Grand Prize Winners will be announced and contacted on Tuesday, March 2. For more information about Foodie February, contact the Rochester DDA at 248.656.0060 or online at downtownrochestermi.com.
Ditch the kitchen and head to Downtown Rochester for Foodie February!
Chef Mark Slessor from the Royal Park Hotel shows us how to make bananas foster. For more info on the event: www.downtownrochestermi.com
Chef Mark Slessor from the Royal Park Hotel shows us how to make bananas foster. For more info on the event: www.downtownrochestermi.com
Andiamo's Chef Oppat prepares Pasta Giuseppe
With restaurants back open and kitchens back on, Metro Detroit eateries are hard at work preparing some favorites. Andiamo's executive chef joined FOX 2 Monday to prepare Pasta Giuseppe.
With restaurants back open and kitchens back on, Metro Detroit eateries are hard at work preparing some favorites. Andiamo's executive chef joined FOX 2 Monday to prepare Pasta Giuseppe.
Andiamo Executive Chef Jim Oppat prepares Pasta Giuseppe
With restaurants back open and kitchens back on, Metro Detroit eateries are hard at work preparing some favorites. Andiamo's executive chef joined FOX 2 Monday to prepare Pasta Giuseppe.
With restaurants back open and kitchens back on, Metro Detroit eateries are hard at work preparing some favorites. Andiamo's executive chef joined FOX 2 Monday to prepare Pasta Giuseppe.
Alchemi in Royal Oak prepares Tapatio Quiche as part of farm-to-table brunch
Chef Johnny Prepolec from Alchemi in Royal Oak spent years living in Mexico. Now he's reopening his restaurant in Royal Oak with a farm-to-table brunch that debuts on Sunday, Feb. 14 - Valentine's Day - and gave us a preview of his tapatio quiche.
Chef Johnny Prepolec from Alchemi in Royal Oak spent years living in Mexico. Now he's reopening his restaurant in Royal Oak with a farm-to-table brunch that debuts on Sunday, Feb. 14 - Valentine's Day - and gave us a preview of his tapatio quiche.
Bananas Foster from Alchemi in Royal Oak
Chef Johnny Prep shows us how to make Bananas Foster from his new restaurant, Alchemi in Royal Oak.
Chef Johnny Prep shows us how to make Bananas Foster from his new restaurant, Alchemi in Royal Oak.