Andiamo's Chef Jim Opat cooks up winter sea scallops
Homemade sea scallops may not be typically on the front of your mind but Chef Jim Opat from Andiamo shows us exactly how to do it yourself.
Homemade sea scallops may not be typically on the front of your mind but Chef Jim Opat from Andiamo shows us exactly how to do it yourself.
Kickstarting a Vegan Diet
Tips for kickstarting a vegan diet from Cooking With Que: 1. Change the staples in your fridge the Mayo, salad dressing, cheez, eggs, milk We are reading the labels - eliminating anything that has a Momma 2. Plan out your Weekly Meals Only buy what you need, and keep "the right foods" around you. You are what you eat.If you feed yourself crap... that 's what your insides. become. 3. Healthy Snackage Keep simple foods readily available. Fruit: Fresh Frozen or Dried Seeds: for homemade trail mixes
Tips for kickstarting a vegan diet from Cooking With Que: 1. Change the staples in your fridge the Mayo, salad dressing, cheez, eggs, milk We are reading the labels - eliminating anything that has a Momma 2. Plan out your Weekly Meals Only buy what you need, and keep "the right foods" around you. You are what you eat.If you feed yourself crap... that 's what your insides. become. 3. Healthy Snackage Keep simple foods readily available. Fruit: Fresh Frozen or Dried Seeds: for homemade trail mixes
Celebrating National Spaghetti Day with Andiamo
www.andiamoitalia.com
www.andiamoitalia.com
Honey Butter Hawaiian Yeast Roll Recipe from Peteet's Cheesecakes
www.peteetscheesecakes.com Ingredients: • 1/2 cup buttermilk • 1/4 cup butter, cubed • 1/2 cup pineapple juice • 1/3 cup granulated sugar • 1 teaspoon kosher salt • 2 eggs, lightly whisked • 2 1/4 teaspoons instant yeast (1 packet) • 4 1/2 – 5 cups all purpose flour • Egg Wash: 1 egg + 1 teaspoon water • 1/2 cup of honey 1. n a microwave safe bowl combine the buttermilk and butter. Microwave in 25 second increments until the mixture is warmed (110°F – 120°F) and the butter is almost melted. 2. In the bowl of your stand mixer fitted with the paddle attachment add in the buttermilk mixture, pineapple juice, sugar, salt, eggs, and yeast. Stir on low until combined. 3. Add in 2 cups of flour and mix on medium speed for 1 minute. Gradually add in 2 1/2 more cups of flour, until a soft dough forms. Add more flour if necessary. 4. Replace the paddle attachment with a dough hook and knead on medium speed until the dough forms a soft, smooth ball. Alternately you can do this by hand if you don’t have a dough hook attachment. 5. Spray a clean bowl lightly with nonstick spray. Place the dough into the prepared bowl and cover with a clean towel. Place in a warm spot in your kitchen for 1 hour until the dough has risen and doubled in size. 6. Coat a 9×13 baking pan with nonstick spray. Set aside. 7. Remove the dough from the bowl and divide into 15 equal portions. Form the dough into balls and place in the prepared pan. Cover again with the towel and allow the dough to rise for 30 minutes. 8. Preheat oven to 375°F. 9. Whisk together the reserved egg, honey and 1 teaspoon water. Lightly brush the tops of the rolls with the egg wash. 10. Bake for 20 minutes, or until golden brown. 11. Serve warm or at room temperature.
www.peteetscheesecakes.com Ingredients: • 1/2 cup buttermilk • 1/4 cup butter, cubed • 1/2 cup pineapple juice • 1/3 cup granulated sugar • 1 teaspoon kosher salt • 2 eggs, lightly whisked • 2 1/4 teaspoons instant yeast (1 packet) • 4 1/2 – 5 cups all purpose flour • Egg Wash: 1 egg + 1 teaspoon water • 1/2 cup of honey 1. n a microwave safe bowl combine the buttermilk and butter. Microwave in 25 second increments until the mixture is warmed (110°F – 120°F) and the butter is almost melted. 2. In the bowl of your stand mixer fitted with the paddle attachment add in the buttermilk mixture, pineapple juice, sugar, salt, eggs, and yeast. Stir on low until combined. 3. Add in 2 cups of flour and mix on medium speed for 1 minute. Gradually add in 2 1/2 more cups of flour, until a soft dough forms. Add more flour if necessary. 4. Replace the paddle attachment with a dough hook and knead on medium speed until the dough forms a soft, smooth ball. Alternately you can do this by hand if you don’t have a dough hook attachment. 5. Spray a clean bowl lightly with nonstick spray. Place the dough into the prepared bowl and cover with a clean towel. Place in a warm spot in your kitchen for 1 hour until the dough has risen and doubled in size. 6. Coat a 9×13 baking pan with nonstick spray. Set aside. 7. Remove the dough from the bowl and divide into 15 equal portions. Form the dough into balls and place in the prepared pan. Cover again with the towel and allow the dough to rise for 30 minutes. 8. Preheat oven to 375°F. 9. Whisk together the reserved egg, honey and 1 teaspoon water. Lightly brush the tops of the rolls with the egg wash. 10. Bake for 20 minutes, or until golden brown. 11. Serve warm or at room temperature.
Everything you need for the perfect holiday brunch
So you're stuck at home during the pandemic.
So you're stuck at home during the pandemic.
Holiday French Toast and Irish Cream Coffee with Que
On a perfect Meatless Monday, Que Broden brought in her head chef, Nik Cole, to show us to make the best French Toast of the holiday season.
On a perfect Meatless Monday, Que Broden brought in her head chef, Nik Cole, to show us to make the best French Toast of the holiday season.
Tenderloin and risotto from Ocean Prime
Restaurants everywhere need a little bit of a boost right now.
Restaurants everywhere need a little bit of a boost right now.
Tenderloin and Risotto with Ocean Prime in Troy
Ocean Prime's Executive Chef, Chris Mayer, shows us how to make tenderloin and risotto in the comfort of your own kitchen.
Ocean Prime's Executive Chef, Chris Mayer, shows us how to make tenderloin and risotto in the comfort of your own kitchen.
Jill of All Trades' cowboy casserole recipe
In this episode of Jill of All Trades, she shows us how to make a holiday staple in her house - her breakfast casserole.
In this episode of Jill of All Trades, she shows us how to make a holiday staple in her house - her breakfast casserole.
Chef Bobby's Holiday scampi kit
The perfect meal for a holiday party - even if it's at home with your close family can be made and it will taste as if it came straight from a professional kitchen.
The perfect meal for a holiday party - even if it's at home with your close family can be made and it will taste as if it came straight from a professional kitchen.
DIY infused booze
Flavor IdeasCranberry, ginger, rosemaryVanilla beanApple or pear cinnamon Candy caneGarlic, jalapeno, horseradishLemon thymeCucumber mintBlackberry basilBlood orange basil
Flavor IdeasCranberry, ginger, rosemaryVanilla beanApple or pear cinnamon Candy caneGarlic, jalapeno, horseradishLemon thymeCucumber mintBlackberry basilBlood orange basil
Chef Bobby?s Holiday Shrimp Scampi
Chef Bobby shows us how to make an easy holiday dish.
Chef Bobby shows us how to make an easy holiday dish.
Chef Bobby makes his famous East Coast Crab Cakes
To order for your holiday meal: www.encorebanquets.com or email: kelly@encorebanquets.com or call: (586) 772-0450
To order for your holiday meal: www.encorebanquets.com or email: kelly@encorebanquets.com or call: (586) 772-0450
An easy Seafood Risotto from Bonefish Grill
The chef from Bonefish Grill shows us how to make Risotto Del Mar. The dish features saut�ed shrimp, bay scallops, tomatoes, and red onions over a roasted garlic risotto finished with a lobster-sherry cream sauce.
The chef from Bonefish Grill shows us how to make Risotto Del Mar. The dish features saut�ed shrimp, bay scallops, tomatoes, and red onions over a roasted garlic risotto finished with a lobster-sherry cream sauce.
Make pan-seared magret duck breast at home
Ariane Daguin joined The Nine Tuesday morning to make pan seared magret duck breast with truffle sauce.
Ariane Daguin joined The Nine Tuesday morning to make pan seared magret duck breast with truffle sauce.
Pan seared magret duck breast with truffle sauce
Ariane Daguin joined The Nine Tuesday morning to make pan seared magret duck breast with truffle sauce.
Ariane Daguin joined The Nine Tuesday morning to make pan seared magret duck breast with truffle sauce.
Kick'n Chicken Waffle Batter
On Thursday, Quran Buchanan from Safari Meats joined The Nine to tell us about their new family recipe, Kick'n Chicken Sausage.
On Thursday, Quran Buchanan from Safari Meats joined The Nine to tell us about their new family recipe, Kick'n Chicken Sausage.
New Detroit-based sausage now available at Meijer
Quran Buchanan from Safari Meats joins us on The Nine to tell us about their new family recipe, Kick'n Chicken Sausage.
Quran Buchanan from Safari Meats joins us on The Nine to tell us about their new family recipe, Kick'n Chicken Sausage.
The Whitney in Detroit selling DIY steak kits for two this holiday season
The Whitney general manager Dave Duey joined us on The Nine to tell us more about the restaurant's grill boxes and to share some steak grilling tips.
The Whitney general manager Dave Duey joined us on The Nine to tell us more about the restaurant's grill boxes and to share some steak grilling tips.
Tips for grilling the perfect steak from The Whitney
The Whitney general manager Dave Duey joined us on The Nine to tell us more about the restaurant's grill boxes and to share some steak grilling tips.
The Whitney general manager Dave Duey joined us on The Nine to tell us more about the restaurant's grill boxes and to share some steak grilling tips.