Chef Jim Oppat Shares Andiamo Potato & Leek Soup with Butter Roasted Shrimp Recipe
Potato & Leek Soup with Butter Roasted Shrimp Ingredients to yield about 1 gallon of soup: ½ stick Butter, unsalted 2 fl. Oz. Extra virgin olive oil ¼ cup Garlic cloves, rough chop 2 pounds Onions, Spanish, rough chop 1.5 pounds Yukon gold potatoes 2 each Leeks, dark green trimmed, chopped and rinsed ½ cup Vermouth 1 quart Stock, chicken or vegetable 2 cups Heavy crème ½ cup Mascarpone cheese To taste Salt and white pepper 2 pounds Shrimp, gently sauteed in butter Method: 1. Melt the butter with the extra virgin olive oil in large kettle. 2. Add the onions, potatoes and leeks and garlic, cook gently. 3. Once the items and tender and fully cooked, deglaze with the vermouth. 4. Reduce by half. 5. Temper in the remaining ingredients, simmer. 6. Puree with a hand immersion blender and then run through a fine mesh strainer. 7. Add the butter poached shrimp to the hot soup and serve at once. Soup can garnished with: · Crispy pancetta or bacon · Green onions · Grated Fontina · Grated Parmesan · EVOO
Greekfest coming to Westland
All things Greek will be on display at the Hellenic Cultural Center in Westland. Learn more by emailing firstname.lastname@example.org
The best way to cook ribs with Texas Roadhouse
Did you know 10 million pounds of ribs get eaten every year for the Super Bowl. That's a lot of meat. But to truly get the right taste, you'll need some help from Texas Roadhouse.
Mare Mediterranean teaches us lamb ragu
If you're looking for a little surf, Mare Mediterranean in Birmingham is th eplace for you with a wide variety of seasfood options.
Give Thanks Bakery Serves Red Velvet Cake for Valentine's Day
Red Velvet Cake One recipe makes one 9” cake. ½ C Butter, room temperature 3T Cocoa Powder 1 ½ C Granulated Sugar 2 Eggs 2 t. Vanilla Extract 2 T. Red Food Coloring 2 ½ C Flour 1 t. Salt 1 t. Baking Soda 1 C. Buttermilk 1 T. White Vinegar Preheat oven to 350 degrees. Butter 9” pan and dust with 1 T sifted cocoa powder. Cream butter and sugar together. Add eggs one at time and beat vigorously until incorporated. Add vanilla. In a separate bowl, make a paste of remaining 2 T. cocoa powder and food coloring. Blend into butter mixture. Sift together remaining dry ingredients. Alternating in two batches, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, add the vinegar before adding to the batter. Mix until blended. Divide batter between 2 or 3 9” pans and bake for about 20-25 minutes until center springs back to the touch. Cool completely. Ice with a cream cheese frosting or a white buttercream and decorate as desired for Valentine’s Day.
Valentine's Day Must-Try: Flaming Turtle Chocolate Fondue
The Melting Pot fondue expert shares delicious flaming turtle chocolate fondue recipe, perfect for Valentine's Day.
Super Bowl Recipes from The Apparatus Room
Executive Chef Rece Hogerheide shares sliders and wings recipes for Super Bowl Sunday.
Valentine's Day at San Morello: Preparing Cannelloni with ricotta and pomodoro
Valentine's Day is near. What better way to spend it with that special someone than a night out on the town. For those that are venturing out for the evening, they'll find some delicious options catered to couples at San Morello on Woodward Avenue in Detroit.
Celebrate Valentine's Day at San Morello
To feel the full effect of Valentine's Day, it's worth stopping at San Morello where the chef has dinner options custom made for two people. One such dish includes Cannelloni alla Sorrentino. It comes with ricotta pasta and pomodoro sauce.
Fox 2 Cooks Up Delicious Valentine's Day Dish with San Morello Restaurant
San Morello owner & chef shows off Cannelloni dish in Fox 2 kitchen.
BasBlue's resident chef prepares green goddess salmon
Chef Cat is the BasBlue resident cook, a restaurant that doubles as a nonprofit with a focus on women's empowerment. She joined the cooking school to show off their green goddess salmon and dressing.
Chef Cat of BasBlue prepares salmon with green goddess dressing
Chef Cat is Bas Blue's first chef in residence at the midtown eatery. The restaurant is also a nonprofit for women empowerment. Today, the chef prepares Green Goddess Dressing that goes onto a salmon dish.
Lei Ting Blue Pearl restaurant opens in Milford
Chef Tom Lin and his wife and partner Julie Hill-Lin have a new restaurant to talk up in Milford: a new take on the successful food truck business the couple has endeavored on over the past several years. In 2022, Chef Tom decided it was time to reopen a restaurant, which takes us to his latest opening.
Marinating bacon in sugar? Here's how Bad Brads BBQ does it
Bad Brad's BBQ has combined the umami flavor of bacon with sugar to create an entirely new taste.
Bad Brads BBQ opening 5th location in Metro Detroit
The first time Bad Brads BBQ showed up on FOX 2, they had one location. Things have changed big time for the Metro Detroit eatery, which just opened a 5th spot in Livonia.
Meatless Monday: Cooking with Que
Que Broden, owner of The Kitchen by Cooking with Que, shows us how to make vegan shrimp and grits for Meatless Monday.
Preparing holiday meals with Chef Bobby: Prosciutto-wrapped asparagus and coconut shrimp
The catering cook prepared asparagus wrapped in prosciutto as something anyone could bring over for an evening dinner party. As for a main course, you can't go wrong with coconut shrimp.
Cooking coconut shrimp with Chef Bobby
With some coconut, shrimp, oil, egg, flour, and baking power, any prospective chef can prepare this authentic coconut shrimp recipe.
Chef Bobby prepares prosciutto-wrapped asparagus
An easy, quick, and very affordable dish for the holidays includes something simple: prosciutto-wrapped asparagus.
How to make an easy and trendy Brunch Board with Chef Kelli
Pancakes, bagels, waffles and breads with your favorite butters, dips and spreads!