Tiramisu for 2
Ingredients: 1 each Egg yolk, pasteurized 1 ounce Sugar, granulated 1 dash Vanilla extract 1 teaspoon Dark Rum 5 ounces Mascarpone 2 ounces Whipped Cr?me 1 fl. oz Espresso 1 fl. Oz Coffee, brewed 1 fl. Oz Dark Rum or Khalua 6 each Ladyfingers As needed Whipped Cr?me to secure 1 ounce Chocolate curls 1 dash Cocoa powder Method: 1. Pour the hot espresso, coffee and rum mixture slowly over the length of the ladyfingers to allow it to absorb and not pool onto the plate, this is an important step of the process. 2. Whisk the egg yolk briefly with a fork to lighten and warm up. 3. Add the sugar, vanilla and rum, whisk well to dissolve all of the crystals. 4. Add the mascarpone and beat until smooth. 5. Fold in the whipped cr?me. 6. Spoon into the center of the four ladyfingers neatly. 7. Sprinkle with the chocolate curls and dust with Cocoa Powder.
Ingredients: 1 each Egg yolk, pasteurized 1 ounce Sugar, granulated 1 dash Vanilla extract 1 teaspoon Dark Rum 5 ounces Mascarpone 2 ounces Whipped Cr?me 1 fl. oz Espresso 1 fl. Oz Coffee, brewed 1 fl. Oz Dark Rum or Khalua 6 each Ladyfingers As needed Whipped Cr?me to secure 1 ounce Chocolate curls 1 dash Cocoa powder Method: 1. Pour the hot espresso, coffee and rum mixture slowly over the length of the ladyfingers to allow it to absorb and not pool onto the plate, this is an important step of the process. 2. Whisk the egg yolk briefly with a fork to lighten and warm up. 3. Add the sugar, vanilla and rum, whisk well to dissolve all of the crystals. 4. Add the mascarpone and beat until smooth. 5. Fold in the whipped cr?me. 6. Spoon into the center of the four ladyfingers neatly. 7. Sprinkle with the chocolate curls and dust with Cocoa Powder.
Beef bocconcini & basic risotto
Ingredients for Two Servings: 4 each Beef Tenderloin medallions, 3 oz each As needed Salt and pepper 1 Tbls. Butter 1 Tbls. EVOO 4 slices Prosciutto di Parma 4 slices Fontina Val D’Aosta 4 each Sage leaves 1 each Garlic clove, minced 1 each Shallot, minced 1 Tbls. Dijon mustard 1 sprig Rosemary, chopped 4 fl. Oz. Red Wine 8 fl. Oz. Veal or Beef Stock 2 Tbls. Butter, to mount into sauce Method: 1. Season the beef medallions with salt and pepper. 2. Sear the beef in large skillet, caramelize evenly on both sides. 3. Remove to an oven proof cookie sheet and top with the prosciutto, Fontina and sage leaves. 4. Finish in oven to desired temperature, 105 F for Rare, 115-120 F for medium rare, 125-130 F for Medium, 140 F for Medium Well. 5. In the same skillet, add the garlic, shallots and saute briefly, then add the Dijon to saute for 20 seconds over medium heat, add rosemary. 6. Deglaze with the red wine, reduce by more than half. 7. Add the veal stock, again reduce by half to thicken. 8. Add the butter over low heat and allow to thicken and add viscosity to the sauce. 9. Season to taste with salt and pepper. 10. Place the steaks on platter, pour the sauce over the top and serve with Risotto or other starch of your liking. Ingredients: 2 oz Leeks, diced 2 oz Celery, diced 4 oz Onions, diced 2 cloves Garlic, minced 3 oz Butter 14 oz Arborio rice, washed 1 cup White wine 4-5 cups Stock or broth 4 oz Parmesan cheese As needed Salt and pepper to taste Method: 1. Place the butter in a thick heavy bottom pot and sweat the leeks, garlic and saffron until the leeks are transparent. 2. Add the rice; stir it well to coat it with the butter. 3. Sauté briefly until lightly toasted and nutty aroma forms. 4. Deglaze with the white wine. 5. Add 1/3 of the stock while stirring frequently until the stock is absorbed; cook over medium flame and at a low simmer. 6. Add the remaining stock in two or more additions stirring frequently. 7. Cook the risotto until the rice is al-dente and most of the liquid is absorbed. The texture should be creamy. 8. Add the cheese, then adjust the seasoning with salt and pepper, serve immediately.
Ingredients for Two Servings: 4 each Beef Tenderloin medallions, 3 oz each As needed Salt and pepper 1 Tbls. Butter 1 Tbls. EVOO 4 slices Prosciutto di Parma 4 slices Fontina Val D’Aosta 4 each Sage leaves 1 each Garlic clove, minced 1 each Shallot, minced 1 Tbls. Dijon mustard 1 sprig Rosemary, chopped 4 fl. Oz. Red Wine 8 fl. Oz. Veal or Beef Stock 2 Tbls. Butter, to mount into sauce Method: 1. Season the beef medallions with salt and pepper. 2. Sear the beef in large skillet, caramelize evenly on both sides. 3. Remove to an oven proof cookie sheet and top with the prosciutto, Fontina and sage leaves. 4. Finish in oven to desired temperature, 105 F for Rare, 115-120 F for medium rare, 125-130 F for Medium, 140 F for Medium Well. 5. In the same skillet, add the garlic, shallots and saute briefly, then add the Dijon to saute for 20 seconds over medium heat, add rosemary. 6. Deglaze with the red wine, reduce by more than half. 7. Add the veal stock, again reduce by half to thicken. 8. Add the butter over low heat and allow to thicken and add viscosity to the sauce. 9. Season to taste with salt and pepper. 10. Place the steaks on platter, pour the sauce over the top and serve with Risotto or other starch of your liking. Ingredients: 2 oz Leeks, diced 2 oz Celery, diced 4 oz Onions, diced 2 cloves Garlic, minced 3 oz Butter 14 oz Arborio rice, washed 1 cup White wine 4-5 cups Stock or broth 4 oz Parmesan cheese As needed Salt and pepper to taste Method: 1. Place the butter in a thick heavy bottom pot and sweat the leeks, garlic and saffron until the leeks are transparent. 2. Add the rice; stir it well to coat it with the butter. 3. Sauté briefly until lightly toasted and nutty aroma forms. 4. Deglaze with the white wine. 5. Add 1/3 of the stock while stirring frequently until the stock is absorbed; cook over medium flame and at a low simmer. 6. Add the remaining stock in two or more additions stirring frequently. 7. Cook the risotto until the rice is al-dente and most of the liquid is absorbed. The texture should be creamy. 8. Add the cheese, then adjust the seasoning with salt and pepper, serve immediately.
Shrimp Buongustia
Ingredients for Two Servings: 4 each Large Shrimp, shell, tail and vein removed As needed Salt and pepper 1 Tbls. Butter 1 Tbls. EVOO ¼ cup Leeks, diced fine 3 each Garlic, cloves, fresh sliced ½ cup Tomato sauce, prepared 3 fl. Oz. White Wine ½ cup Clam juice 1 pinch Spices: Crushed red pepper, basil, oregano ¼ each Lemon, juiced 1 Tbls. Butter, to mount and finish the sauce 1 Tbls. Basil, shredded 1 Tbls. Parsley, chopped Method: 1. Heat the butter and oil in large skillet. 2. Season the shrimp with salt and pepper, add to pan and saute on first side for about 90 seconds. 3. Flip the shrimp and add the leeks, cook for 30 seconds. 4. Add the garlic and dry spices, cook another 30 seconds. 5. Add the tomato sauce and cook for 30 seconds, reducing the water from sauce. 6. Deglaze with the white wine and reduce by half. 7. Add the clam juice and simmer to cook the shrimp through, 145 F. 8. Place the shrimp on a plate, standing up. 9. Add the butter to the sauce along with the lemon and fresh herbs. 10. Season to taste and then pour over the shrimp. 11. Also, excellent with warm crostini.
Ingredients for Two Servings: 4 each Large Shrimp, shell, tail and vein removed As needed Salt and pepper 1 Tbls. Butter 1 Tbls. EVOO ¼ cup Leeks, diced fine 3 each Garlic, cloves, fresh sliced ½ cup Tomato sauce, prepared 3 fl. Oz. White Wine ½ cup Clam juice 1 pinch Spices: Crushed red pepper, basil, oregano ¼ each Lemon, juiced 1 Tbls. Butter, to mount and finish the sauce 1 Tbls. Basil, shredded 1 Tbls. Parsley, chopped Method: 1. Heat the butter and oil in large skillet. 2. Season the shrimp with salt and pepper, add to pan and saute on first side for about 90 seconds. 3. Flip the shrimp and add the leeks, cook for 30 seconds. 4. Add the garlic and dry spices, cook another 30 seconds. 5. Add the tomato sauce and cook for 30 seconds, reducing the water from sauce. 6. Deglaze with the white wine and reduce by half. 7. Add the clam juice and simmer to cook the shrimp through, 145 F. 8. Place the shrimp on a plate, standing up. 9. Add the butter to the sauce along with the lemon and fresh herbs. 10. Season to taste and then pour over the shrimp. 11. Also, excellent with warm crostini.
Burrata with Seasonal Tomatoes and Honey
Ingredients for Two Servings: 1 each Burrata mozzarella 4 oz each 1 cup Heirloom tomatoes 5 each Basil leaves torn 1 Tbls. Capers 1 Tbls. Pinenuts, toasted 2 Tbls. EVOO 1 Tbls. Honeycomb 1 Tbls. Aged Balsamic Vinegar As needed Sea Salt As needed Crostini Method: 1. Place the drained Burrata ball in center of welled dish. 2. Combine the tomatoes, basil, capers, pinenuts and EVOO together in bowl, mix and pour around the cheese ball. 3. Garnish with a drizzle of aged balsamic vinegar and spoon of honeycomb. 4. Present and serve with warm, grilled or toasted bread.
Ingredients for Two Servings: 1 each Burrata mozzarella 4 oz each 1 cup Heirloom tomatoes 5 each Basil leaves torn 1 Tbls. Capers 1 Tbls. Pinenuts, toasted 2 Tbls. EVOO 1 Tbls. Honeycomb 1 Tbls. Aged Balsamic Vinegar As needed Sea Salt As needed Crostini Method: 1. Place the drained Burrata ball in center of welled dish. 2. Combine the tomatoes, basil, capers, pinenuts and EVOO together in bowl, mix and pour around the cheese ball. 3. Garnish with a drizzle of aged balsamic vinegar and spoon of honeycomb. 4. Present and serve with warm, grilled or toasted bread.
Stardust Racers update: Epic Universe coaster prepared to open. What we know.
Universal Orlando is prepared to reopen its Stardust Racers roller coaster at Epic Universe, slightly more than two weeks after the death of 32-year-old Kevin Rodriguez Zavala.
Universal Orlando is prepared to reopen its Stardust Racers roller coaster at Epic Universe, slightly more than two weeks after the death of 32-year-old Kevin Rodriguez Zavala.
Actor Tyrese Gibson arrested in Fulton County for cruelty to animals
Actor and singer Tyrese Gibson was arrested and booked into the Fulton County Jail early Friday on a misdemeanor charge of cruelty to animals.
Actor and singer Tyrese Gibson was arrested and booked into the Fulton County Jail early Friday on a misdemeanor charge of cruelty to animals.
Love for a Child hosting charity event at the Shinola Hotel
Michigan based non-profit Love for a Child serves children in the foster care system. The organization is hosting a fundraising event on October 9th at the Shinola Hotel. For details and more visit, loveforachild.org.
Michigan based non-profit Love for a Child serves children in the foster care system. The organization is hosting a fundraising event on October 9th at the Shinola Hotel. For details and more visit, loveforachild.org.
What to wear to a black tie event
The Charles H. Wright Museum of African American History is celebrating 60 years with a gala on Saturday, October 11th. Style guru Chuck Bennett joined The Nine to help you style yourself for a black tie affair. For more visit, thewright.org.
The Charles H. Wright Museum of African American History is celebrating 60 years with a gala on Saturday, October 11th. Style guru Chuck Bennett joined The Nine to help you style yourself for a black tie affair. For more visit, thewright.org.
Missing California sisters found alive after 36 years
In 1989, an unidentified woman was found murdered in the Arizona desert. Her two young daughters had vanished. Now decades later, the sisters - who had no idea they were even missing - have been found alive.
In 1989, an unidentified woman was found murdered in the Arizona desert. Her two young daughters had vanished. Now decades later, the sisters - who had no idea they were even missing - have been found alive.
Alligator spotted on Belle Isle
The DNR said a report of an alligator on Belle Isle is credible after photos and videos taken showing the animal were posted to social media.
The DNR said a report of an alligator on Belle Isle is credible after photos and videos taken showing the animal were posted to social media.
12th Annual Michigan Craft Beer Stroll in Downtown Royal Oak
The annual Michigan Craft Beer Stroll is this Saturday, October 4th in Downtown Royal Oak. More than 20 restaurants have partnered with local breweries to provide curated craft beer and food samples. This year will also feature their first annual chili cook-off competition. You can learn more at www.DineRoyalOak.org
The annual Michigan Craft Beer Stroll is this Saturday, October 4th in Downtown Royal Oak. More than 20 restaurants have partnered with local breweries to provide curated craft beer and food samples. This year will also feature their first annual chili cook-off competition. You can learn more at www.DineRoyalOak.org
Burger Fi debuts fall menu with new steak burger & s'mores shake
S?mores Shake Custard: Creamy vanilla Chocolate: swirled with the vanilla custard Graham Crackers: Crushed and used for topping Marshmallows: Fluffy mini marshmallows Drizzle with chocolate Creamy vanilla custard swirled with chocolate, crushed grahams, fluffy mini marshmallows, and a rich chocolate drizzle. Campfire vibes in a cup! Steak Hangover Burger Steak: cooked, finely chopped and shaved Onions: caramelized Bacon: Cooked crispy Egg: cooked with a runny yolk Cheese: melted Sauce: The famous Boom Sauce Bun: Toasted potato bun Sizzling shaved steak, caramelized onions, crispy bacon, melty cheese, a runny yolk egg, and Boom Sauce on a toasted potato bun. Put all together for the ultimate cure.
S?mores Shake Custard: Creamy vanilla Chocolate: swirled with the vanilla custard Graham Crackers: Crushed and used for topping Marshmallows: Fluffy mini marshmallows Drizzle with chocolate Creamy vanilla custard swirled with chocolate, crushed grahams, fluffy mini marshmallows, and a rich chocolate drizzle. Campfire vibes in a cup! Steak Hangover Burger Steak: cooked, finely chopped and shaved Onions: caramelized Bacon: Cooked crispy Egg: cooked with a runny yolk Cheese: melted Sauce: The famous Boom Sauce Bun: Toasted potato bun Sizzling shaved steak, caramelized onions, crispy bacon, melty cheese, a runny yolk egg, and Boom Sauce on a toasted potato bun. Put all together for the ultimate cure.
Bad Bunny named Apple Music Super Bowl LX Halftime Show performer
Reggaetón megastar Bad Bunny has been named Super Bowl LX halftime show performer.
Reggaetón megastar Bad Bunny has been named Super Bowl LX halftime show performer.
Filippa's Italian Restaurant
45125 Mound Road Shelby Charter Township (586) 254-1311 filippas.com
45125 Mound Road Shelby Charter Township (586) 254-1311 filippas.com
Prince Valley Market celebrating 50 years
Prince Valley Market is celebrating 50 years in the business. The store is hosting a special party to celebrate. It's happening at the store, which is located at 5931 Michigan Avenue in Detroit, on Saturday, September 27th, from noon until 4PM. For details and more visit, princevalleymarket.com.
Prince Valley Market is celebrating 50 years in the business. The store is hosting a special party to celebrate. It's happening at the store, which is located at 5931 Michigan Avenue in Detroit, on Saturday, September 27th, from noon until 4PM. For details and more visit, princevalleymarket.com.
Making sweet and savory crepes
Culinary instructor George Rapitis joined The Nine to demonstrate how to make the perfect crepe. He is hosting a class at Schoolcraft College on the topic. For more visit, my.schoolcraft.edu.
Culinary instructor George Rapitis joined The Nine to demonstrate how to make the perfect crepe. He is hosting a class at Schoolcraft College on the topic. For more visit, my.schoolcraft.edu.
Stepping on the scale is a weighty issue
It can be stressful and many of us might avoid it, but a doctor shares advice on weighing in on the scale.
It can be stressful and many of us might avoid it, but a doctor shares advice on weighing in on the scale.
Possible murder suspect leads hour-long police chase across Los Angeles
A police chase is underway involving a possible murder suspect near East Los Angeles.
A police chase is underway involving a possible murder suspect near East Los Angeles.
Cooking with Eastside Eats and Market
The owners of Eastside Eats and Market joined The Nine to demonstrate how to prepare Peri Peri chicken. Eastside Eats and Market is located at 11935 East Warren Avenue in Detroit. For more visit, halaleatsdetroit.com.
The owners of Eastside Eats and Market joined The Nine to demonstrate how to prepare Peri Peri chicken. Eastside Eats and Market is located at 11935 East Warren Avenue in Detroit. For more visit, halaleatsdetroit.com.
Trenton hosting Lobsterpalooza: Art Edition & Trenton Art Festival Collaboration
Downtown Trenton will be filled with food, art and community fun this weekend. There will be plenty of lobster dishes you can enjoy, alongside an all you can eat lobster buffet. You can also grab a drink and stroll through downtown to see all of the art and murals highlighting the city and community of Trenton. Events run September 19th & 20th.
Downtown Trenton will be filled with food, art and community fun this weekend. There will be plenty of lobster dishes you can enjoy, alongside an all you can eat lobster buffet. You can also grab a drink and stroll through downtown to see all of the art and murals highlighting the city and community of Trenton. Events run September 19th & 20th.