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."
Family of Debra Yates continues to Make Strides against cancer in her memory
Standing so strong, Debra's family promises to continue her fight.
Standing so strong, Debra's family promises to continue her fight.
Michigan Ravioli from Silvio’s Trattoria e Pizzeria
Silvio Medoro, Owner of Silvio’s Trattoria shows us how to make Michigan Ravioli. 225 S Canton Center Road Canton, MI 48188 (734) 214-6666 www.silviostrattoria.com
Silvio Medoro, Owner of Silvio’s Trattoria shows us how to make Michigan Ravioli. 225 S Canton Center Road Canton, MI 48188 (734) 214-6666 www.silviostrattoria.com
Indian Fashion Week
After the success of the two virtual shows, the Detroit Indian Women's Association is launching for the first time Indian Fashion Week USA, LIVE on October 23rd at the Westin, Southfield. VIP ticket is $100 and General Public Ticket is $25. For /tickets go to Eventbrite and search IFW.
After the success of the two virtual shows, the Detroit Indian Women's Association is launching for the first time Indian Fashion Week USA, LIVE on October 23rd at the Westin, Southfield. VIP ticket is $100 and General Public Ticket is $25. For /tickets go to Eventbrite and search IFW.
It's Stone Crab Season At O?Brien?s Crab House
For nearly 30 years, O'Brien's Crabhouse has been a gathering place for the local community and a kitchen known for serving traditional East Coast seafood. www.obrienscrabhouse.com
For nearly 30 years, O'Brien's Crabhouse has been a gathering place for the local community and a kitchen known for serving traditional East Coast seafood. www.obrienscrabhouse.com
The Doctor Is In: Navigating Covid-19 & Chronic Illness
David Smeenge, MD, Family Medicine Physician at Saint Joseph Mercy Health System and IHA, discusses Covid-19 and chronic illness during the Fall and holiday season.
David Smeenge, MD, Family Medicine Physician at Saint Joseph Mercy Health System and IHA, discusses Covid-19 and chronic illness during the Fall and holiday season.
Ex-lawyer with dirty deed past slapped with six felonies
Jack B. Wolfe was charged with six felonies, three counts of counterfeiting documents affecting interest in the property, and three counts of uttering and publishing as true documents. But Jack didn't turn himself in, so the police came out in force to his Southfield home.
Jack B. Wolfe was charged with six felonies, three counts of counterfeiting documents affecting interest in the property, and three counts of uttering and publishing as true documents. But Jack didn't turn himself in, so the police came out in force to his Southfield home.
The dirty deed don heads to court after Wolchek investigation
Jack B. Wolfe has been inducted to Rob Wolchek's Hall of Shame before, but now police have forced him to face a judge.
Jack B. Wolfe has been inducted to Rob Wolchek's Hall of Shame before, but now police have forced him to face a judge.
Making Bagels at Home
Eastside Bagel in St. Clair shores is shows The Nine how to make bagels at home.
Eastside Bagel in St. Clair shores is shows The Nine how to make bagels at home.
Beaumont doctor explains all adults are increased risk of Covid, even with a vaccine
When General Colin Powell died from COVID-19, it sent shockwaves as the former leader was fully vaccinated. But the 84-year-old had other health conditions besides COVID-19. Beaumont's infectious disease researcher Dr. Matthew Sims explains that all older adults are at an increased risk of catching the virus, regardless of vaccination status.
When General Colin Powell died from COVID-19, it sent shockwaves as the former leader was fully vaccinated. But the 84-year-old had other health conditions besides COVID-19. Beaumont's infectious disease researcher Dr. Matthew Sims explains that all older adults are at an increased risk of catching the virus, regardless of vaccination status.
Schoolcraft Culinary Student Takes Second in National Competition
www.schoolcraft.edu/2021/08/30/news/student-takes-second-in-national-competition
www.schoolcraft.edu/2021/08/30/news/student-takes-second-in-national-competition
We celebrate National Pasta Month with Carrabba's Italian Grill
www.carrabbas.com
www.carrabbas.com