Meatless Monday: Cauliflower steaks with Quiana "Que" Broden, owner and blogger of Cooking With Que
www.cookingwithque.com/recipe-items/roasted-cauliflower-steaks/
www.cookingwithque.com/recipe-items/roasted-cauliflower-steaks/
Table No. 2 pop-up at The Whitney July 15
Chef Omar Mitchell from Table No. 2 in Detroit joined us on The Nine to tell us about a special pop-up dinner at The Whitney on July 15.
Chef Omar Mitchell from Table No. 2 in Detroit joined us on The Nine to tell us about a special pop-up dinner at The Whitney on July 15.
Making short ribs with Table No. 2 Chef Omar
Chef Omar Mitchell from Table No. 2 in Detroit joined us on The Nine to tell us about a special pop-up dinner at The Whitney on July 15.
Chef Omar Mitchell from Table No. 2 in Detroit joined us on The Nine to tell us about a special pop-up dinner at The Whitney on July 15.
Meatless Monday: Que's Quesadillas
It's a quesadilla, stuffed full of power foods. https://cookingwithque.com/recipe-items/ques-quesadillas/
It's a quesadilla, stuffed full of power foods. https://cookingwithque.com/recipe-items/ques-quesadillas/
Meatless Monday with Detroit Vegan Soul
Chef and co-owner Erika Boyd from Detroit Vegan Soul joins us live on The Nine with a meatless recipe.
Chef and co-owner Erika Boyd from Detroit Vegan Soul joins us live on The Nine with a meatless recipe.
Summer Orzo Salad using Fustini's oils and vinegars
www.fustinis.com/recipes-nav/recipes/chicken-basil-feta-market-salad
www.fustinis.com/recipes-nav/recipes/chicken-basil-feta-market-salad
Summer Orzo Salad using Fustini's oils and vinegars
/www.fustinis.com/recipes-nav/recipes/chicken-basil-feta-market-salad
/www.fustinis.com/recipes-nav/recipes/chicken-basil-feta-market-salad
Cooking with Que's vegan potato salad recipe
Quiana 'Que' Broden joined us on The Nine with another meatless meal to add to your repertoire.
Quiana 'Que' Broden joined us on The Nine with another meatless meal to add to your repertoire.
Making vegan potato salad with Cooking with Que
Quiana 'Que' Broden joined us on The Nine with another meatless meal to add to your repertoire.
Quiana 'Que' Broden joined us on The Nine with another meatless meal to add to your repertoire.
Chef Gabriella's Simple Street Corn recipe
Chef Gabriella from Testa Barra joined us on The Nine to show us how to make her summer street corn.
Chef Gabriella from Testa Barra joined us on The Nine to show us how to make her summer street corn.
Making street corn with Testa Barra
Chef Gabriella from Testa Barra joined us on The Nine to show us how to make her summer street corn.
Chef Gabriella from Testa Barra joined us on The Nine to show us how to make her summer street corn.
Recipe for Cooking with Que's avocado rice bowls
Quiana 'Que' Broden joined us on The Nine with another meatless meal to add to your repertoire.
Quiana 'Que' Broden joined us on The Nine with another meatless meal to add to your repertoire.
Making avocado rice bowls with Que
Quiana 'Que' Broden joined us on The Nine with another meatless meal to add to your repertoire.
Quiana 'Que' Broden joined us on The Nine with another meatless meal to add to your repertoire.
Chef Junior cookbook for simple and healthy snacks to make with your kids
The Chef Junior cook book has hundreds of recipes you and your kids can do at home.
The Chef Junior cook book has hundreds of recipes you and your kids can do at home.
Easy vegan breakfast bake recipe
Quiana 'Que' Broden joined us on The Nine to show us how to make another recipe, an easy vegan breakfast bake.
Quiana 'Que' Broden joined us on The Nine to show us how to make another recipe, an easy vegan breakfast bake.
Making vegan breakfast bake with Que
Quiana 'Que' Broden joined us on The Nine to show us how to make another recipe, an easy vegan breakfast bake.
Quiana 'Que' Broden joined us on The Nine to show us how to make another recipe, an easy vegan breakfast bake.
Andiamo grilled salmon
A grilled salmon recipe from Andiamo with an avocado and crab salad
A grilled salmon recipe from Andiamo with an avocado and crab salad
Making specialty compound butter at home
Laura Romito from High 5 Salts joins us on The Nine to show us how you can make your own flavored butter at home.
Laura Romito from High 5 Salts joins us on The Nine to show us how you can make your own flavored butter at home.
Making compound butters with High 5 Salts
Laura Romito from High 5 Salts joins us on The Nine to show us how you can make your own flavored butter at home.
Laura Romito from High 5 Salts joins us on The Nine to show us how you can make your own flavored butter at home.
Chef Bobby’s Guinness Beef and Lamb Pot Pie
Chef Bobby’s Guinness Beef and Lamb Pot Pie • Serves 4 to 6 INGREDIENTS • 2 heaping teaspoons all-purpose flour • 1 pounds stewing beef, such as chuck, cut into bite-size chunks • 1lb Leg of lamb meat bite size chunks • 2 tablespoons olive oil, plus more as needed • 1 medium onion, diced (about 1 1/2 cups) • 4 cloves garlic, crushed • 1 medium carrot, diced • 2 stalks celery, diced • 1 1/2 cups beef broth • 3 cups Guinness • One cup tomatoes diced • 3 tablespoons Worcestershire sauce • 3 tablespoons A.1. Steak Sauce • Small handful each rosemary, thyme, and flat-leaf parsley leaves, finely chopped • Sea salt and freshly ground black pepper, to taste • 1 sheet puff pastry (preferably Dufour brand) • 1 large egg yolk mixed with a little milk DIRECTIONS Dump the flour in a shallow bowl and lightly toss the meat in it to completely coat it. Heat 1 tablespoon olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Working in batches, lightly brown the meat on all sides, adding more oil to the pan as needed. Drain on paper towels. Add the remaining tablespoon oil to the drippings in the pan along with the onion and garlic and cook, stirring occasionally, over medium heat until softened, 3 to 4 minutes. Add the carrot and celery, reduce the heat to medium-low, and cook for 5 to 6 minutes. Return the meat to the pan, then add the stock or broth, Guinness, canned tomatoes, Worcestershire sauce, steak sauce, and chopped herbs and stir, using a wooden spoon to scrape any bits stuck to the bottom of the pan. Season to taste with salt and pepper, then bring to a boil. Reduce the heat to low and gently simmer, uncovered, until the meat is tender and the sauce has thickened, stirring occasionally and skimming any fat from the surface, 1 1/2 to 2 1/2 hours. Spoon the stew into an ovenproof pot or dish about 7 inches in diameter. Let cool. Alternatively, if you’d like a nice dome to your pot pie—and, hey, who doesn’t?!—heap the filling in a slightly smaller baking dish. Preheat the oven to 400°F (200°C). Brush the outside edge of the pot or dish with water, then gently place the sheet of pastry over the stew, pinching the pastry against the edge of the pot or dish to seal. (lf you like, you can crimp the pastry to form a decorative edge.) Brush the pastry generously with the egg wash and bake for 30 to 40 minutes, until the pastry is puffed and golden brown. Serve hot from the oven.
Chef Bobby’s Guinness Beef and Lamb Pot Pie • Serves 4 to 6 INGREDIENTS • 2 heaping teaspoons all-purpose flour • 1 pounds stewing beef, such as chuck, cut into bite-size chunks • 1lb Leg of lamb meat bite size chunks • 2 tablespoons olive oil, plus more as needed • 1 medium onion, diced (about 1 1/2 cups) • 4 cloves garlic, crushed • 1 medium carrot, diced • 2 stalks celery, diced • 1 1/2 cups beef broth • 3 cups Guinness • One cup tomatoes diced • 3 tablespoons Worcestershire sauce • 3 tablespoons A.1. Steak Sauce • Small handful each rosemary, thyme, and flat-leaf parsley leaves, finely chopped • Sea salt and freshly ground black pepper, to taste • 1 sheet puff pastry (preferably Dufour brand) • 1 large egg yolk mixed with a little milk DIRECTIONS Dump the flour in a shallow bowl and lightly toss the meat in it to completely coat it. Heat 1 tablespoon olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Working in batches, lightly brown the meat on all sides, adding more oil to the pan as needed. Drain on paper towels. Add the remaining tablespoon oil to the drippings in the pan along with the onion and garlic and cook, stirring occasionally, over medium heat until softened, 3 to 4 minutes. Add the carrot and celery, reduce the heat to medium-low, and cook for 5 to 6 minutes. Return the meat to the pan, then add the stock or broth, Guinness, canned tomatoes, Worcestershire sauce, steak sauce, and chopped herbs and stir, using a wooden spoon to scrape any bits stuck to the bottom of the pan. Season to taste with salt and pepper, then bring to a boil. Reduce the heat to low and gently simmer, uncovered, until the meat is tender and the sauce has thickened, stirring occasionally and skimming any fat from the surface, 1 1/2 to 2 1/2 hours. Spoon the stew into an ovenproof pot or dish about 7 inches in diameter. Let cool. Alternatively, if you’d like a nice dome to your pot pie—and, hey, who doesn’t?!—heap the filling in a slightly smaller baking dish. Preheat the oven to 400°F (200°C). Brush the outside edge of the pot or dish with water, then gently place the sheet of pastry over the stew, pinching the pastry against the edge of the pot or dish to seal. (lf you like, you can crimp the pastry to form a decorative edge.) Brush the pastry generously with the egg wash and bake for 30 to 40 minutes, until the pastry is puffed and golden brown. Serve hot from the oven.