Cooking School

Bakehouse 46 retail manager Chelsea Smith joins us on The Nine to talk about holiday desserts.

Chef Kelli Lewton from Two Unique Caterers joins us on The Nine with some tips and recipes for downsizing your Thanksgiving.

Chef Kirsten Johnson from the Rustik Oven shows us how to make a Tomato Basil Bisque soup and Grilled Cheese with Shallot Aioli.

This holiday season let Chef Shannon Nowowiecki share his culinary twist on classic staples.

Chef Derek Mattison from the new D. Prime steakhouse joined us on The Nine to show us some recipes.

Chef Chris Chicollo from Otus Supply joined us on The Nine to show us how to make his slow burn broccoli side dish and a shrimp and grits entree.

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.

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.

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 Craig Myrand joins us on The Nine to show us how to make their chicken parmesan.

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