Chef Bobby’s Classic Stew
Chef Bobby’s Classic stew 1 cup all-purpose flour seasons with with salt pepper and granulated garlic to taste ¼ teaspoon freshly ground pepper 3 pounds beef stewing meat, trimmed and cut into inch cubes Two pieces of pork tenderloin cut into two inch slices 5 teaspoons olive oil Half stick unsalted butter 1 cup red wine “optional not a fan” 10 cups beef broth, homemade or low-sodium canned 2 bay leaves Tablespoon fresh rosemary minced Teaspoon of minced fresh thyme 1 medium onion, peeled and chopped 10 medium carrots, peeled and cut into 1/4-inch rounds 8 large Yukon potatoes, quartered skin on 2 teaspoons salt One cup of roux Roux equal parts fat to flour I cup melted butter to one cup flour Simmer in a non stuck pan until golden brown. Take of the stove and let cool. Recipe Ingredients Butter – the taste and quality of your roux rely on the butter used. When making a roux, make sure to use high-quality butter for extra rich flavor. You can also use oil, but we’ll talk more about that as you read along. Flour – of course, you need high-quality flour, too. The flour has high starch content that becomes sticky or pasty as it emulsifies with liquid, like melted butter, while cooking. Dumplings 2 cups biscuit baking mix (bisquick) * ⅔ cup milk Seasons with salt pepper and thyme to taste. Place dumpling mix in with two spoons one scraping off the dumpling from the other spoon and simmer uncovered for ten minutes. Then simmer with foil ten minutes PREPARATION Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more butter oil as needed Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Slowly add roux and stir until desired thickness is achieved. Dumplings 2 cups biscuit baking mix (bisquick) * ⅔ cup milk Seasons with salt pepper and thyme to taste. Place dumpling mix in with two spoons one scraping off the dumpling from the other spoon and simmer uncovered for ten minutes. Then simmer with foil ten minutes Season with salt and pepper to taste. Ladle among 6-8 bowls and serve.
Chef Bobby’s Classic stew 1 cup all-purpose flour seasons with with salt pepper and granulated garlic to taste ¼ teaspoon freshly ground pepper 3 pounds beef stewing meat, trimmed and cut into inch cubes Two pieces of pork tenderloin cut into two inch slices 5 teaspoons olive oil Half stick unsalted butter 1 cup red wine “optional not a fan” 10 cups beef broth, homemade or low-sodium canned 2 bay leaves Tablespoon fresh rosemary minced Teaspoon of minced fresh thyme 1 medium onion, peeled and chopped 10 medium carrots, peeled and cut into 1/4-inch rounds 8 large Yukon potatoes, quartered skin on 2 teaspoons salt One cup of roux Roux equal parts fat to flour I cup melted butter to one cup flour Simmer in a non stuck pan until golden brown. Take of the stove and let cool. Recipe Ingredients Butter – the taste and quality of your roux rely on the butter used. When making a roux, make sure to use high-quality butter for extra rich flavor. You can also use oil, but we’ll talk more about that as you read along. Flour – of course, you need high-quality flour, too. The flour has high starch content that becomes sticky or pasty as it emulsifies with liquid, like melted butter, while cooking. Dumplings 2 cups biscuit baking mix (bisquick) * ⅔ cup milk Seasons with salt pepper and thyme to taste. Place dumpling mix in with two spoons one scraping off the dumpling from the other spoon and simmer uncovered for ten minutes. Then simmer with foil ten minutes PREPARATION Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more butter oil as needed Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Slowly add roux and stir until desired thickness is achieved. Dumplings 2 cups biscuit baking mix (bisquick) * ⅔ cup milk Seasons with salt pepper and thyme to taste. Place dumpling mix in with two spoons one scraping off the dumpling from the other spoon and simmer uncovered for ten minutes. Then simmer with foil ten minutes Season with salt and pepper to taste. Ladle among 6-8 bowls and serve.
How to make Irish Soda Bread
www.ackroydsbakery.com
www.ackroydsbakery.com
Bakehouse46 makes Cider Donut Bread Pudding at the new location in Plymouth
Bakehouse46 is opening it's fourth location in Plymouth. There is a grand opening on Friday, March 18, 2022. The first 46 customers get $46 gift cards, there is a daily Happy Hour with items costing only 46 cents, drawings to win free treats for a year, and more. Bakehouse46 Cider Donut Bread Pudding Ingredients 6–8 servings Unsalted butter (for pan) 12 stale or fresh Bakehouse46 plain cider donuts 3 large eggs 3 cups heavy cream 3 Tbsp. brown sugar 1 Tbsp. vanilla extract ½ tsp. kosher salt 1 tsp nutmeg 1 Tbsp. cinnamon Suggested Toppings: Fruit Preserves Fresh fruit Powdered sugar Whipped cream Preparation Step 1 Preheat oven to 325°. Butter a 2-qt. baking dish. Breakdown BH46 donuts by tearing or cutting them into inch size pieces. Step 2 Vigorously whisk eggs, heavy cream, sugar, vanilla, nutmeg and cinnamon in a large bowl until light, uniform, and foamy. (You can also process in a blender until combined if you want.) Add BH46 donuts to bowl with custard. Gently toss and push down on them so that they absorb maximum liquid without falling apart. Let sit 5 minutes, then lighting toss to make sure full coverage. Step 3 Transfer donuts mixture and any remaining custard to prepared baking dish. At this point you can make the choice to add Preserves or fresh fruit to the top of the bake. Bake bread pudding, rotating pan halfway through, until puffed, golden brown, and bubbling along the edges, 50–60 minutes. Step 4 Let donut pudding cool 20 minutes. Dust with powdered sugar. Serve with whip cream alongside for pouring over.
Bakehouse46 is opening it's fourth location in Plymouth. There is a grand opening on Friday, March 18, 2022. The first 46 customers get $46 gift cards, there is a daily Happy Hour with items costing only 46 cents, drawings to win free treats for a year, and more. Bakehouse46 Cider Donut Bread Pudding Ingredients 6–8 servings Unsalted butter (for pan) 12 stale or fresh Bakehouse46 plain cider donuts 3 large eggs 3 cups heavy cream 3 Tbsp. brown sugar 1 Tbsp. vanilla extract ½ tsp. kosher salt 1 tsp nutmeg 1 Tbsp. cinnamon Suggested Toppings: Fruit Preserves Fresh fruit Powdered sugar Whipped cream Preparation Step 1 Preheat oven to 325°. Butter a 2-qt. baking dish. Breakdown BH46 donuts by tearing or cutting them into inch size pieces. Step 2 Vigorously whisk eggs, heavy cream, sugar, vanilla, nutmeg and cinnamon in a large bowl until light, uniform, and foamy. (You can also process in a blender until combined if you want.) Add BH46 donuts to bowl with custard. Gently toss and push down on them so that they absorb maximum liquid without falling apart. Let sit 5 minutes, then lighting toss to make sure full coverage. Step 3 Transfer donuts mixture and any remaining custard to prepared baking dish. At this point you can make the choice to add Preserves or fresh fruit to the top of the bake. Bake bread pudding, rotating pan halfway through, until puffed, golden brown, and bubbling along the edges, 50–60 minutes. Step 4 Let donut pudding cool 20 minutes. Dust with powdered sugar. Serve with whip cream alongside for pouring over.
2 years after Clarkston woman with Covid delivers twins, her family grows with a daughter
Jennifer Laubach cradles her newborn baby girl - not even three weeks old - another pandemic birth for this family - but far different from the last time.
Jennifer Laubach cradles her newborn baby girl - not even three weeks old - another pandemic birth for this family - but far different from the last time.
How to stay healthy while watching March Madness basketball
If you're going to be watching March Madness games, make sure you're remembering to move and keep healthy habits.
If you're going to be watching March Madness games, make sure you're remembering to move and keep healthy habits.
Some Pizza Pies to celebrate National Pi Day
It's March 14th, aka Pi Day 3-14. We're celebrating with some food. MOOTZ PIZZERIA + BAR Popeye Pizza Ingredients 6 oz. spinach 2 tbsp. chopped garlic 6 dollops ricotta cheese 4 oz. mozzarella Pinch kosher salt Directions 1) Place spinach on stretched out dough. 2) Sprinkle with garlic and salt. 3) Add dollops of ricotta. 4) Top with shredded mozzarella. 5) Cook to perfection 6) Garnish with shaved parmesan, grated pecorino, Aleppo chili, and olive oil. Note from chef Rubina Kurdian: ?I love this dish because you don?t feel bad about eating it! The combination of spinach garlic and ricotta, atop of the crisp dough are absolutely satisfying!?
It's March 14th, aka Pi Day 3-14. We're celebrating with some food. MOOTZ PIZZERIA + BAR Popeye Pizza Ingredients 6 oz. spinach 2 tbsp. chopped garlic 6 dollops ricotta cheese 4 oz. mozzarella Pinch kosher salt Directions 1) Place spinach on stretched out dough. 2) Sprinkle with garlic and salt. 3) Add dollops of ricotta. 4) Top with shredded mozzarella. 5) Cook to perfection 6) Garnish with shaved parmesan, grated pecorino, Aleppo chili, and olive oil. Note from chef Rubina Kurdian: ?I love this dish because you don?t feel bad about eating it! The combination of spinach garlic and ricotta, atop of the crisp dough are absolutely satisfying!?
Celebrating National Pie Day with Lush Yummies Pie Company
www.facebook.com/lushyummiespieco
www.facebook.com/lushyummiespieco
Asian Miso Halibut from Pearl's Deep Dive in Royal Oak
Pearl’s Deep Dive just recently opened in December on Main Street in Royal Oak. Check them out here: www.pearlsdeepdive.com Asian Miso Halibut Ginger Miso Gochujang Sauce 1/3 C Garlic, 1/3 C Shallots, & 1/4 C Ginger 3T Miso Paste & 1T Gochujang ½ C Sake 1/3 C Soy sauce 1.5 C Water 1T Honey 3T Slurry(Corn starch & Water) 2T Butter(Mount in at end) Veg Set 2 Pearl onions (Pealed & quartered) ¼ C Carrot 1/3 C edamame 1tsp Garlic 1C Bok choy 1T sliced Almonds S/P to taste 1tsp butter Procedures Sauce-Sweat Garlic, ginger, & shallots until nice aroma. Add Miso& Gouchujang, cook lightly for one minute. Deglaze pan with Sake and reduce by half. Add soy, water, honey, & Slurry. Let simmer to thicken and add butter. Use stick blender of blender to pure. Veg- Toast Almonds separate and set aside. Oil pan and saute onions until lightly brown, add carrot and cook for one minute, add edamame & bok choy, cook until greens are wilted. Add Butter and salt. Halibut-Season fish generously on both sides. Heat oil and saute fish skin side up. Place in 400 oven for 2 minutes. Remove fish and flip carefully in pan. Add butter and baste fish.
Pearl’s Deep Dive just recently opened in December on Main Street in Royal Oak. Check them out here: www.pearlsdeepdive.com Asian Miso Halibut Ginger Miso Gochujang Sauce 1/3 C Garlic, 1/3 C Shallots, & 1/4 C Ginger 3T Miso Paste & 1T Gochujang ½ C Sake 1/3 C Soy sauce 1.5 C Water 1T Honey 3T Slurry(Corn starch & Water) 2T Butter(Mount in at end) Veg Set 2 Pearl onions (Pealed & quartered) ¼ C Carrot 1/3 C edamame 1tsp Garlic 1C Bok choy 1T sliced Almonds S/P to taste 1tsp butter Procedures Sauce-Sweat Garlic, ginger, & shallots until nice aroma. Add Miso& Gouchujang, cook lightly for one minute. Deglaze pan with Sake and reduce by half. Add soy, water, honey, & Slurry. Let simmer to thicken and add butter. Use stick blender of blender to pure. Veg- Toast Almonds separate and set aside. Oil pan and saute onions until lightly brown, add carrot and cook for one minute, add edamame & bok choy, cook until greens are wilted. Add Butter and salt. Halibut-Season fish generously on both sides. Heat oil and saute fish skin side up. Place in 400 oven for 2 minutes. Remove fish and flip carefully in pan. Add butter and baste fish.
The Doctor Is In: Colon Cancer Screening
Dr. Monica Kay James, Colon and Rectal Surgeon at St. Joseph Mercy Oakland, talks about the importance of colon cancer screening , when to start and various options.
Dr. Monica Kay James, Colon and Rectal Surgeon at St. Joseph Mercy Oakland, talks about the importance of colon cancer screening , when to start and various options.
Meatless Monday: Kung Pao Cauliflower
The Morrie Kung Pao Cauliflower 1 c Sesame oil 1 c blended oil 3 T shallots 2 T fresh Ginger 1 T Garlic 1/2 C Ketchup 1/2 C plum wine 1 C corn starch 1 C flour 2 C Chopped cauliflower 2 C water 1 T Spicy peanut Step 1: sweat the ginger onion and garlic in a pan. Let cool Step 2: combine garlic Ginger mix to wet ingredients. Mix in robot coup, season with salt and pepper Step 3: combine corn starch, flour and water, mix well Step 4: coat cauliflower with slurry . And to fryer until golden brown. Step 5: toss cauliflower with sauce and spicy peanut Step 6: garnish with scallions and sesame seeds
The Morrie Kung Pao Cauliflower 1 c Sesame oil 1 c blended oil 3 T shallots 2 T fresh Ginger 1 T Garlic 1/2 C Ketchup 1/2 C plum wine 1 C corn starch 1 C flour 2 C Chopped cauliflower 2 C water 1 T Spicy peanut Step 1: sweat the ginger onion and garlic in a pan. Let cool Step 2: combine garlic Ginger mix to wet ingredients. Mix in robot coup, season with salt and pepper Step 3: combine corn starch, flour and water, mix well Step 4: coat cauliflower with slurry . And to fryer until golden brown. Step 5: toss cauliflower with sauce and spicy peanut Step 6: garnish with scallions and sesame seeds
Used car creep caught taking buyers for a ride
Say hi to junk car Joe. He may be slick, but Problem Solver Rob Wolchek is slicker.
Say hi to junk car Joe. He may be slick, but Problem Solver Rob Wolchek is slicker.
Wolchek drives used car creep crazy
Hall of Shame: A Macomb County used car salesman can rattle off stories like a champ - when he wants to make a sale. Rob Wolchek tracks him down tonight at 10.
Hall of Shame: A Macomb County used car salesman can rattle off stories like a champ - when he wants to make a sale. Rob Wolchek tracks him down tonight at 10.
Used car creep caught taking buyers for a ride
Say hi to junk car Joe. And while this guy is pretty slick - Rob Wolchek is slicker.
Say hi to junk car Joe. And while this guy is pretty slick - Rob Wolchek is slicker.
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New eye drops promise to remove need for readers - but do they work? Jay Towers tests it out
When you reach a certain age, many people can't leave home without readers. Now there's a new prescription eye drop that promises to enable your aging eyes to read without glasses. We put the drops to test with Jay Towers.
When you reach a certain age, many people can't leave home without readers. Now there's a new prescription eye drop that promises to enable your aging eyes to read without glasses. We put the drops to test with Jay Towers.
New prescription eye drops remove need for reader glasses
When you reach a certain age, many people can't leave home without readers. but now there's a new prescription eye drop that promises to enable your aging eyes to read without glasses - could that work? We put the drops to test with FOX 2's Jay Towers
When you reach a certain age, many people can't leave home without readers. but now there's a new prescription eye drop that promises to enable your aging eyes to read without glasses - could that work? We put the drops to test with FOX 2's Jay Towers
We learned how to make bacon jam with the chefs from Bas Blue in Detroit
BasBlue Cafe 10am - 4pm Monday - Friday Pop Up for a Purpose with Chef Goudia 5pm - 8pm Tuesday, March 29th BasBlue 110 E. Ferry basblueus.com
BasBlue Cafe 10am - 4pm Monday - Friday Pop Up for a Purpose with Chef Goudia 5pm - 8pm Tuesday, March 29th BasBlue 110 E. Ferry basblueus.com
Meatless Monday: The Que
It's a vegan version of an egg mcmuffin, made by vegan chef Que Broden. You can get it at The Kitchen By Cooking With Que in Detroit. https://www.thekitchenbycwq.com/
It's a vegan version of an egg mcmuffin, made by vegan chef Que Broden. You can get it at The Kitchen By Cooking With Que in Detroit. https://www.thekitchenbycwq.com/
The Doctor Is In: Better Sleep
Parvathy Nair, MD, Pulmonary and Sleep Medicine Specialist for Saint Joseph Mercy Health System and IHA, talks about the benefits of better sleep and how to identify sleep issues. You can also find more information at www.stjoeshealth.org/find-a-service-or-specialty/sleep-disorders-center
Parvathy Nair, MD, Pulmonary and Sleep Medicine Specialist for Saint Joseph Mercy Health System and IHA, talks about the benefits of better sleep and how to identify sleep issues. You can also find more information at www.stjoeshealth.org/find-a-service-or-specialty/sleep-disorders-center
Preparing Steak au Poivre at Andiamo's new bistro the Statler
Preparing food from Andiamo's new kitchen in Detroit, head chef Jim Oppat prepared Steak au Poivre. The Statler French American Bistro, an upscale restaurant on Washington Boulevard opened in late 2021 at the site of the former Statler hotel.
Preparing food from Andiamo's new kitchen in Detroit, head chef Jim Oppat prepared Steak au Poivre. The Statler French American Bistro, an upscale restaurant on Washington Boulevard opened in late 2021 at the site of the former Statler hotel.