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 stcons2@gmail.com


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.


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.


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.


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.


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.