2021 Tribute to our Troops: 20 years of service in the Middle East
20 years after 9/11, we remember the men and the women who served our country in Iraq and Afghanistan over the past two decades. This is the 2021 Tribute to our Troops
20 years after 9/11, we remember the men and the women who served our country in Iraq and Afghanistan over the past two decades. This is the 2021 Tribute to our Troops
Interactive art exhibit honors veterans in Hazel Park
Stop by the Hazel Park City Hall to add a yellow ribbon to an interactive display honoring veterans.
Stop by the Hazel Park City Hall to add a yellow ribbon to an interactive display honoring veterans.
The Doctor Is In: Covid-19 Vaccine for Kids 5-11
Dr.Matthew Sims, Director of Infectious Diseases Research at Beaumont Health, and Sarah Rauner, Chief Pediatric Nurse Practitioner for Beaumont Health Troy answer questions about the Covid-19 vaccine approved for emergency use in children ages 5-11.
Dr.Matthew Sims, Director of Infectious Diseases Research at Beaumont Health, and Sarah Rauner, Chief Pediatric Nurse Practitioner for Beaumont Health Troy answer questions about the Covid-19 vaccine approved for emergency use in children ages 5-11.
Metro Detroit men raise $100,000 to help cure dystonia
Two men raised thousands of dollars to help support the research of a rare neurological movement disorder.
Two men raised thousands of dollars to help support the research of a rare neurological movement disorder.
Hour Detroit's Best Dressed 2021
Fashion guru, Chuck Bennett talks about the best dressed people in Metro Detroit, and is joined by 5 of the best dressed honorees.
Fashion guru, Chuck Bennett talks about the best dressed people in Metro Detroit, and is joined by 5 of the best dressed honorees.
Detroit now hosting COVID-19 vaccine clinics for kids - when and where to find them
With the approval of the COVID-19 vaccine for kids, another 68,000 residents in Detroit and several hundred thousand in Michigan are newly eligible to get inoculated.
With the approval of the COVID-19 vaccine for kids, another 68,000 residents in Detroit and several hundred thousand in Michigan are newly eligible to get inoculated.
Uncork for a Cure preview
The 6th annual Uncork for a Cure is happening next Friday 11/12 at Cauley Ferrari with proceeds benefiting breast cancer research. Grey Ghost, one of the restaurant partners for the event created an antioxidant salad full of healthful ingredients Antioxidant Salad (prepared by Joe Giacomino of Grey Ghost) Arugula Cabbage 1/2 cup broccoli 2 tbl sesame miso garlic pur?e 2 tbl pomegranate 2 oz crispy rice noodles 1/2 orange cut supreme style 1/4 cup Citrus Honey Vinagrette Combine all ingredients with Drench Dressing's Citrus Honey Vinaigrette.
The 6th annual Uncork for a Cure is happening next Friday 11/12 at Cauley Ferrari with proceeds benefiting breast cancer research. Grey Ghost, one of the restaurant partners for the event created an antioxidant salad full of healthful ingredients Antioxidant Salad (prepared by Joe Giacomino of Grey Ghost) Arugula Cabbage 1/2 cup broccoli 2 tbl sesame miso garlic pur?e 2 tbl pomegranate 2 oz crispy rice noodles 1/2 orange cut supreme style 1/4 cup Citrus Honey Vinagrette Combine all ingredients with Drench Dressing's Citrus Honey Vinaigrette.
What is the difference between the COVID-19 vaccines for kids and adults?
The Pfizer-BioNTech vaccine is 90% effective at preventing symptomatic cases of COVID-19 in kids.
The Pfizer-BioNTech vaccine is 90% effective at preventing symptomatic cases of COVID-19 in kids.
Can kids experience side effects from getting the COVID-19 vaccine?
For those that have gotten the vaccine, their arm can get sore and some redness can appear at the injection site. A headache and fever may follow. Is it the same for kids?
For those that have gotten the vaccine, their arm can get sore and some redness can appear at the injection site. A headache and fever may follow. Is it the same for kids?
New Fall Flavors at San Morello
San Morello is located inside the Shinola Hotel in Detroit. Risotto 'Mantovana,’ Roasted Heirloom Squash, Sage, Fiore Sardo Ingredients: For the squash purée: 3 pounds butternut squash or 1 can of pumpkin puree 4 tbsp butter cubed (for roasting and finishing risotto) 4 tbsp butter, cubed and browned 1 tbsp maple vinegar or sherry ¼ tsp nutmeg, ground 2 tsp mascarpone 1 tsp salt For the risotto: 5 cups chicken stock or vegetable broth (or water) 1 tablespoon extra-virgin olive oil 1 small onion, chopped (about ½ cup) 2 cups Arborio rice 1 cup Madeira wine 2 pounds mixed squash (delicata, butternut, hubbard or kabocha) ½ cup Fiore Sardo or Pecorino, grated cheese (for finishing) ¼ teaspoon coarse-ground black pepper, plus extra for seasoning 1 tablespoon chopped fresh sage 1 tablespoon butter 3 tsp extra virgin olive oil 2 tbsp salt Method: For the squash purée: 1. Split butternut squash lengthwise, scoop out the seeds, use the 3 tbsp cubed butter to place on top of the squash. Place on a sheet tray lined with aluminum foil and roast at 350°F for 20 minutes or until the squash is soft. Let cool and scoop out the roasted squash from the skin. 2. While the squash is roasting, take the butter you set aside for browning and place in a small pot over medium high heat. Stir with a whisk until the butter is brown and starts to stick to the bottom of the pan. 3. Take the roasted squash and place in a food processor and purée until smooth. While both the squash and butter are warm, carefully add the browned butter to the squash purée and pulse until fully combined. 4. Transfer the squash and brown butter mixture to a mixing bowl. 5. Add the mascarpone, maple or sherry vin, salt and nutmeg until well mixed. 6. Reserve this mixture for finishing the risotto. For the garnish: 1. Dice your variety of squash into 1 inch cubes. 2. Toss all squash in a mixing bowl with salt and extra virgin olive oil. 3. Place on a sheet pan lined with aluminum foil, making sure the squash is a single layer. 4. Roast in an oven at 350°F for 10-15 minutes until soft. 5. Reserve for finishing the risotto. To make the risotto: 1. Bring the stock to a boil. 2. Heat the olive oil in a large pot over medium-high heat. 3. Add the onion, stir to coat, and cook until it softens, about 1½ to 2 minutes. 4. Add the Arborio rice and stir well, so that all the rice grains are coated in the mixture. Cook about a minute and a half, stirring constantly to avoid sticking and to ensure that every grain is well coated. 5. Add the wine. Stir well and continue cooking, stirring frequently, until the wine has evaporated and the alcohol smell is released, about a minute and a half. 6. Add 2½ cups of the stock and continue cooking, stirring well and often, until the rice has absorbed all of the liquid, about 7 minutes. 7. Add the rest of the stock and continue cooking for 3 minutes. Add the squash and purée. Stir continually for 2 minutes, until the rice has absorbed most of the liquid.
San Morello is located inside the Shinola Hotel in Detroit. Risotto 'Mantovana,’ Roasted Heirloom Squash, Sage, Fiore Sardo Ingredients: For the squash purée: 3 pounds butternut squash or 1 can of pumpkin puree 4 tbsp butter cubed (for roasting and finishing risotto) 4 tbsp butter, cubed and browned 1 tbsp maple vinegar or sherry ¼ tsp nutmeg, ground 2 tsp mascarpone 1 tsp salt For the risotto: 5 cups chicken stock or vegetable broth (or water) 1 tablespoon extra-virgin olive oil 1 small onion, chopped (about ½ cup) 2 cups Arborio rice 1 cup Madeira wine 2 pounds mixed squash (delicata, butternut, hubbard or kabocha) ½ cup Fiore Sardo or Pecorino, grated cheese (for finishing) ¼ teaspoon coarse-ground black pepper, plus extra for seasoning 1 tablespoon chopped fresh sage 1 tablespoon butter 3 tsp extra virgin olive oil 2 tbsp salt Method: For the squash purée: 1. Split butternut squash lengthwise, scoop out the seeds, use the 3 tbsp cubed butter to place on top of the squash. Place on a sheet tray lined with aluminum foil and roast at 350°F for 20 minutes or until the squash is soft. Let cool and scoop out the roasted squash from the skin. 2. While the squash is roasting, take the butter you set aside for browning and place in a small pot over medium high heat. Stir with a whisk until the butter is brown and starts to stick to the bottom of the pan. 3. Take the roasted squash and place in a food processor and purée until smooth. While both the squash and butter are warm, carefully add the browned butter to the squash purée and pulse until fully combined. 4. Transfer the squash and brown butter mixture to a mixing bowl. 5. Add the mascarpone, maple or sherry vin, salt and nutmeg until well mixed. 6. Reserve this mixture for finishing the risotto. For the garnish: 1. Dice your variety of squash into 1 inch cubes. 2. Toss all squash in a mixing bowl with salt and extra virgin olive oil. 3. Place on a sheet pan lined with aluminum foil, making sure the squash is a single layer. 4. Roast in an oven at 350°F for 10-15 minutes until soft. 5. Reserve for finishing the risotto. To make the risotto: 1. Bring the stock to a boil. 2. Heat the olive oil in a large pot over medium-high heat. 3. Add the onion, stir to coat, and cook until it softens, about 1½ to 2 minutes. 4. Add the Arborio rice and stir well, so that all the rice grains are coated in the mixture. Cook about a minute and a half, stirring constantly to avoid sticking and to ensure that every grain is well coated. 5. Add the wine. Stir well and continue cooking, stirring frequently, until the wine has evaporated and the alcohol smell is released, about a minute and a half. 6. Add 2½ cups of the stock and continue cooking, stirring well and often, until the rice has absorbed all of the liquid, about 7 minutes. 7. Add the rest of the stock and continue cooking for 3 minutes. Add the squash and purée. Stir continually for 2 minutes, until the rice has absorbed most of the liquid.
Why should your kid get the COVID-19 vaccine? The Beaumont Chief of Pediatric Infectious Disease explains the benefits
With the COVID-19 vaccine approved for kids age 5-11, the battle against the pandemic is broadening to include school age children that until now haven't been able to get protection. Dr. Bishara Freij from Beaumont explains the differences between the adult Covid vaccine and the child vaccine.
With the COVID-19 vaccine approved for kids age 5-11, the battle against the pandemic is broadening to include school age children that until now haven't been able to get protection. Dr. Bishara Freij from Beaumont explains the differences between the adult Covid vaccine and the child vaccine.
Style File: New looks for the colder weather
Maria Attar from Dawood Boutique in Grosse Pointe shows us some of the latest looks for the colder temperatures.
Maria Attar from Dawood Boutique in Grosse Pointe shows us some of the latest looks for the colder temperatures.
Post-Halloween, here's how to control candy cravings
You've probably got a stash of candy and maybe you're trying to figure out how to limit the daily intake for you or the kids. Here is some advice for all of us.
You've probably got a stash of candy and maybe you're trying to figure out how to limit the daily intake for you or the kids. Here is some advice for all of us.
How to handle all that extra candy
You've probably got a stash of candy and maybe you're trying to figure out how to limit the daily intake for you or the kids.
You've probably got a stash of candy and maybe you're trying to figure out how to limit the daily intake for you or the kids.
Meatless Monday: Vegan Butternut Squash Pasta
Chef Que Broden shows us how to make butternut squash pasta. She also has some tips for healthy eating during the fall holiday season. https://cookingwithque.com/recipes/
Chef Que Broden shows us how to make butternut squash pasta. She also has some tips for healthy eating during the fall holiday season. https://cookingwithque.com/recipes/
Chef Bobby's Hummus 101
Chef Bobby channels his Lebanese heritage to transform into Chef Bobby from Abu Dhabi. Hummus ! 101 1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas 1/4 cup (60 ml) fresh lemon juice, 1 large lemon 1/4 cup (60 ml) well-stirred tahini 1 small garlic clove, minced 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving 1/2 teaspoon ground cumin Salt to taste 2 to 3 tablespoons (30 to 45 ml) water Dash ground paprika or sumac, for serving 1.In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini 2.Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.ini, making the hummus smooth and creamy. 3.Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency. 4.Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week. We have amped this dish up with small diced lamb or beef. Garlic, Jalapeno, onion, pine nuts and butter Medium heat in a saute pan melt 2 tablespoons of unsalted butter and Lightly Saute’ ¼ cup of diced Spanish onion. You want achieve a medium browned onion. Add 1 cup of diced Lamb or beef. Crank up the heat and toss the meat with a spatula while sliding the pan back and forth for 3 minutes add 1 tablespoon of pine nuts and 6 thin slices of jalapeno. Once the Jalapeno wilts remove from the heat and spoon all ingredients over the hummus and serve with fresh pita.
Chef Bobby channels his Lebanese heritage to transform into Chef Bobby from Abu Dhabi. Hummus ! 101 1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas 1/4 cup (60 ml) fresh lemon juice, 1 large lemon 1/4 cup (60 ml) well-stirred tahini 1 small garlic clove, minced 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving 1/2 teaspoon ground cumin Salt to taste 2 to 3 tablespoons (30 to 45 ml) water Dash ground paprika or sumac, for serving 1.In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini 2.Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.ini, making the hummus smooth and creamy. 3.Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency. 4.Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week. We have amped this dish up with small diced lamb or beef. Garlic, Jalapeno, onion, pine nuts and butter Medium heat in a saute pan melt 2 tablespoons of unsalted butter and Lightly Saute’ ¼ cup of diced Spanish onion. You want achieve a medium browned onion. Add 1 cup of diced Lamb or beef. Crank up the heat and toss the meat with a spatula while sliding the pan back and forth for 3 minutes add 1 tablespoon of pine nuts and 6 thin slices of jalapeno. Once the Jalapeno wilts remove from the heat and spoon all ingredients over the hummus and serve with fresh pita.
This game day chili from Holiday Market's Mirepoix Cooking School has Ryan smiling with happiness
Game Day Chili Presented by Mirepoix Cooking School in Holiday Market Serves 6-8 Ingredients: 2-3 tbsp. extra virgin olive oil 1 lb. ground beef 4 links of Holiday Market hot Italian sausage 1 large onion, cubed 4 garlic cloves, sliced 1+ tsp chili powder 1+ tsp cayenne 2 + tbsp. smoked paprika 2 + tbsp. cumin 1 + tsp coriander 4 sweet banana, cubanelle, or Anaheim peppers, cubed 1 jalapeño, cubed 2 – 28oz cans whole tomatoes, crushed 6 cups water 28 oz. dark red kidney beans, rinsed Kosher salt & pepper to taste Directions: In a large pot add olive oil, ground beef, and sausage. Add salt & pepper to meat and cook on medium heat, breaking up with a spoon, and cooking until meat is browned and all released water is cooked off. Make a hole in the center of the pot by pushing the meat off to the sides. Add the onion, garlic cloves, and a little more salt & pepper. Let sauté in the middle of the pot for about a minute before mixing the onions into the meat and cooking until they start to turn a deeper color (about 2 minutes). Add the chili powder, cayenne, smoked paprika, cumin, and coriander. Stir the spices into the meat. Add all the chopped peppers along with the crushed tomatoes and water. Stir well and let come to a simmer. Once chili is simmering for 5+ minutes, taste for salt, pepper, and spices. Let chili simmer on low, uncovered, for 1 – 1 ½ hours. Chili should be thick and most of the liquid should be reduced. Do not strain off any fat! That’s where the flavor is! Give the chili a final taste for salt, pepper, and spices. Turn off the heat and stir in the kidney beans. Serve hot and top with sour cream/yogurt, cheese, scallions, and jalapeños! To book your cooking class and for more information, head to: www.mirepoixcookingschool.com
Game Day Chili Presented by Mirepoix Cooking School in Holiday Market Serves 6-8 Ingredients: 2-3 tbsp. extra virgin olive oil 1 lb. ground beef 4 links of Holiday Market hot Italian sausage 1 large onion, cubed 4 garlic cloves, sliced 1+ tsp chili powder 1+ tsp cayenne 2 + tbsp. smoked paprika 2 + tbsp. cumin 1 + tsp coriander 4 sweet banana, cubanelle, or Anaheim peppers, cubed 1 jalapeño, cubed 2 – 28oz cans whole tomatoes, crushed 6 cups water 28 oz. dark red kidney beans, rinsed Kosher salt & pepper to taste Directions: In a large pot add olive oil, ground beef, and sausage. Add salt & pepper to meat and cook on medium heat, breaking up with a spoon, and cooking until meat is browned and all released water is cooked off. Make a hole in the center of the pot by pushing the meat off to the sides. Add the onion, garlic cloves, and a little more salt & pepper. Let sauté in the middle of the pot for about a minute before mixing the onions into the meat and cooking until they start to turn a deeper color (about 2 minutes). Add the chili powder, cayenne, smoked paprika, cumin, and coriander. Stir the spices into the meat. Add all the chopped peppers along with the crushed tomatoes and water. Stir well and let come to a simmer. Once chili is simmering for 5+ minutes, taste for salt, pepper, and spices. Let chili simmer on low, uncovered, for 1 – 1 ½ hours. Chili should be thick and most of the liquid should be reduced. Do not strain off any fat! That’s where the flavor is! Give the chili a final taste for salt, pepper, and spices. Turn off the heat and stir in the kidney beans. Serve hot and top with sour cream/yogurt, cheese, scallions, and jalapeños! To book your cooking class and for more information, head to: www.mirepoixcookingschool.com
COVID-19 vaccine for young kids nears emergency approval, expected as soon as next week
“I was ready to get her vaccinated back when the older kids were approved. I just couldn't do it,” said Dr. Matthew Sims of Beaumont Health.
“I was ready to get her vaccinated back when the older kids were approved. I just couldn't do it,” said Dr. Matthew Sims of Beaumont Health.
Fall Flavors from Park 600
PARK 600 Restaurant (Inside Royal Park Hotel) 600 E. University Drive Rochester, MI 48307 248.652.2600 www.royalparkhotel.net Chilean Sea Bass Season the filet of sea bass generously with salt and white pepper In a sauce pan over medium to high heat add 1oz of blended or vegetable oil to the pan, then gently add the filet to the pan and sear each side for 2-3 minutes until the fish is firm and opaque. Butternut Risotto Ingredients 8 oz. Carnaroli Rice 2 TBS Finely Diced Shallots 1 Bay leave 3 ¼ Cups Chicken stock 2 oz Unsalted Butter 1 TBS Thyme 1 TSP White Pepper ¾ Cup Dry White Wine (Chardonnary Preferred) 1 Cup Butternut Puree Directions 1. Sweat the diced shallots in a bit of olive oil, add the carnaroli rice, and stir constantly until rice is opaque. 2. Add your white wine and cook till most of the wine is gone. 3. Add butter, bay leave, thyme, and chicken stock, and cook on medium high heat until rice is al dente 4. Add in your butternut puree and stir till incorporated. 5. Ready to serve! Champagne Beurre Blanc 1 shallot finely diced 2 cups champagne or dry white wine 1 bay leaf 1 tea spoon whole black pepper corns 1 tea spoon lemon juice 1 sprig fresh thyme 1 stick unsalted butter ½ quart heavy whipping cream Procedure Combine first 6 ingredients in a heavy bottom sauce pan and cook for 5-8 minutes or until liquid is almost evaporated. Add heavy cream and reduce until the sauce is thick and bubbly. Take off the heat and gradually add butter one piece at a time whisking each piece in after each addition. Strain mixture through a fine wire-mesh strainer, discarding the solids. Season to taste with salt.
PARK 600 Restaurant (Inside Royal Park Hotel) 600 E. University Drive Rochester, MI 48307 248.652.2600 www.royalparkhotel.net Chilean Sea Bass Season the filet of sea bass generously with salt and white pepper In a sauce pan over medium to high heat add 1oz of blended or vegetable oil to the pan, then gently add the filet to the pan and sear each side for 2-3 minutes until the fish is firm and opaque. Butternut Risotto Ingredients 8 oz. Carnaroli Rice 2 TBS Finely Diced Shallots 1 Bay leave 3 ¼ Cups Chicken stock 2 oz Unsalted Butter 1 TBS Thyme 1 TSP White Pepper ¾ Cup Dry White Wine (Chardonnary Preferred) 1 Cup Butternut Puree Directions 1. Sweat the diced shallots in a bit of olive oil, add the carnaroli rice, and stir constantly until rice is opaque. 2. Add your white wine and cook till most of the wine is gone. 3. Add butter, bay leave, thyme, and chicken stock, and cook on medium high heat until rice is al dente 4. Add in your butternut puree and stir till incorporated. 5. Ready to serve! Champagne Beurre Blanc 1 shallot finely diced 2 cups champagne or dry white wine 1 bay leaf 1 tea spoon whole black pepper corns 1 tea spoon lemon juice 1 sprig fresh thyme 1 stick unsalted butter ½ quart heavy whipping cream Procedure Combine first 6 ingredients in a heavy bottom sauce pan and cook for 5-8 minutes or until liquid is almost evaporated. Add heavy cream and reduce until the sauce is thick and bubbly. Take off the heat and gradually add butter one piece at a time whisking each piece in after each addition. Strain mixture through a fine wire-mesh strainer, discarding the solids. Season to taste with salt.
Woman loses second battle with breast cancer but her family continues the fight at Making Strides
It seems only fitting to go back to that moment in 2019 and listen to Debra's message. "Stop putting off stuff, that is one of the big things that I've learned," she said then. "I don't put off anything anymore. If I decide to do something I go ahead and do it. Because I just never know what the future holds."
It seems only fitting to go back to that moment in 2019 and listen to Debra's message. "Stop putting off stuff, that is one of the big things that I've learned," she said then. "I don't put off anything anymore. If I decide to do something I go ahead and do it. Because I just never know what the future holds."