Cooking with Fire for a great cause
Special dinner Thursday night at Frame in Hazel Park. For Tickets: framehazelpark.com
Special dinner Thursday night at Frame in Hazel Park. For Tickets: framehazelpark.com
The Doctor Is In: Type 2 Diabetes Awareness
Andrew Scrogin, MD, Endocrinologist with Saint Joseph Mercy Health System and IHA, talks about diabetes , its risks and how to prevent it.
Andrew Scrogin, MD, Endocrinologist with Saint Joseph Mercy Health System and IHA, talks about diabetes , its risks and how to prevent it.
Keeping your fitness game strong through the Holiday Season
Keyon Clinton stopped in to help us get 1% better.
Keyon Clinton stopped in to help us get 1% better.
Bad builder skips facing alleged victims in court - and Wolchek outside
Temo's full name - Artemio Sessions. He is charged with conducting a criminal enterprise - a 20-year felony and false pretenses, a five-year felony.
Temo's full name - Artemio Sessions. He is charged with conducting a criminal enterprise - a 20-year felony and false pretenses, a five-year felony.
Bad builder facing hefty charges, passes on preliminary exam
Monday was supposed to be the preliminary exam date in district court for Temo Sessions. His alleged victims were subpoenaed and expected to give testimony today.
Monday was supposed to be the preliminary exam date in district court for Temo Sessions. His alleged victims were subpoenaed and expected to give testimony today.
Sweet Ideas for Thanksgiving That Won't Break the Bank
Chef Kelli Lewton from Two Unique Caterers & Event Planners shows us some Pie Filling Desserts on the Fly. twounique.com Easy Cobbler Place desired pie filling in baking dish and top with choice of biscuit dough, sprinkle with cinnamon sugar and bake Cinnamon Roll Apple Pie Flatten canned cinnamon rolls into the bottom of a pie dish and pour apple pie filling over, top with more cinnamon rolls and bake, drizzle icing over when cooled Hand Pie Take pie dough, homemade or 9-inch pre-made circles that you will find in refrigerator section by biscuits and such at the grocery store. Take pie circle and cut 5-inch round with a cutter, place pie filling in center, fold over, crimp sides, brush with egg wash and sprinkle of course sugar and bake at 350 for 12-14 minutes until golden brown. No Bake Cheesecake Trifle Make your favorite no bake vanilla cheesecake and add ½ cup of pumpkin pie filling and 2 teaspoons pumpkin pie spice. Layer cheesecake filling with your choice of cake, cookies and/or nuts and garnish with cinnamon whip cream. Pumpkin Dip 1 lb. whipped cream cheese, ½ cup powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon pumpkin pie spice. Combine all ingredients, place in serving bowl and serve with petite seasonal cookies such as molasses crips for dipping. Pie Crostata Roll out 9-inch pie dough and place 1-1&1/2 cups of pie filling in the center, pull the edges out over the top of the filling and crimp together, egg wash, sprinkle with sugar and bake.
Chef Kelli Lewton from Two Unique Caterers & Event Planners shows us some Pie Filling Desserts on the Fly. twounique.com Easy Cobbler Place desired pie filling in baking dish and top with choice of biscuit dough, sprinkle with cinnamon sugar and bake Cinnamon Roll Apple Pie Flatten canned cinnamon rolls into the bottom of a pie dish and pour apple pie filling over, top with more cinnamon rolls and bake, drizzle icing over when cooled Hand Pie Take pie dough, homemade or 9-inch pre-made circles that you will find in refrigerator section by biscuits and such at the grocery store. Take pie circle and cut 5-inch round with a cutter, place pie filling in center, fold over, crimp sides, brush with egg wash and sprinkle of course sugar and bake at 350 for 12-14 minutes until golden brown. No Bake Cheesecake Trifle Make your favorite no bake vanilla cheesecake and add ½ cup of pumpkin pie filling and 2 teaspoons pumpkin pie spice. Layer cheesecake filling with your choice of cake, cookies and/or nuts and garnish with cinnamon whip cream. Pumpkin Dip 1 lb. whipped cream cheese, ½ cup powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon pumpkin pie spice. Combine all ingredients, place in serving bowl and serve with petite seasonal cookies such as molasses crips for dipping. Pie Crostata Roll out 9-inch pie dough and place 1-1&1/2 cups of pie filling in the center, pull the edges out over the top of the filling and crimp together, egg wash, sprinkle with sugar and bake.
Chef Kelli's gives us ideas on how to stretch our budget for Thanksgiving dinner
To order Thanksgiving Dinner: www.twounique.com/thanksgiving
To order Thanksgiving Dinner: www.twounique.com/thanksgiving
Tribute to our Troops
This Veterans Day we present Tribute to our Troops
This Veterans Day we present Tribute to our Troops
Holiday Charcuterie Boards
Vince & Joe's Executive Chef Angelo Loria shows us a variety of charcuterie boards for special occasions. https://vinceandjoes.com/
Vince & Joe's Executive Chef Angelo Loria shows us a variety of charcuterie boards for special occasions. https://vinceandjoes.com/
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.