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asparagusRecipes

Asparagus and Mushroom Stir Fry

Photograph: Marvin Shaouni1 pound asparagus, cut into 1-inch pieces 2 tablespoons canola oil, divided 6 ounces shiitake mushrooms, sliced 6 ounces portabella mushrooms, sliced 2 cloves garlic, minced 1 teaspoon crushed red pepper 2 tablespoons oyster sauce 1 tablespoon soy sauce Pinch coarse salt Pinch ground white pepperCook asparagus in a large pot of boiling, […]

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asparagusRecipes

Asparagus Frittata

Photograph: Marvin Shaouni1 tablespoon butter 1 medium shallot, sliced ½ pound blanched asparagus, cut into 1-inch pieces 4 medium red skin potatoes, cooked and diced 6 large eggs, beaten 1 tablespoon chopped fresh tarragon 1 teaspoon coarse salt, divided ½ teaspoon freshly ground black pepper, dividedPreheat oven to 350°.Heat an ovenproof 12-inch skillet on medium-high […]

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honeyRecipes

Honey-Chai Poached Shrimp

Photograph: Jacob Lewkow Photo Stylist: Stephanie Potts4 cups water 2 tablespoons loose black tea 1 (1-inch) piece of ginger 2 whole cinnamon sticks 3 pieces star anise ½ tablespoons whole black peppercorns 5 whole cloves ½ cup honey ½ pound shrimp with shells onPlace water, tea, ginger, cinnamon, anise, peppercorns and cloves in a medium […]

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honeyRecipes

Honey Panna Cotta

Photograph: Jacob Lewkow Photo Stylist: Stephanie Potts⅓ cup cold milk 1 envelope (¼ ounce) powdered unflavored gelatin 1½ cups heavy whipping cream 6 tablespoons honeyPlace milk in a small bowl and sprinkle with gelatin; let sit 5 minutes.Heat cream and honey over medium heat in a small saucepan; add gelatin mixture and whisk until completely […]

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honeyRecipes

Spiced Honey Smash

Photograph: Jacob Lewkow Photo Stylist: Stephanie PottsValentine Liberator gin is an award-winning craft spirit made in Ferndale. With hints of cinnamon, cardamom, citrus and juniper, this gin is perfect for a honey cocktail.1½ ounces Valentine Liberator gin 1 ounce honey syrup ¾ ounce fresh orange juice ¾ ounce fresh lemon juice ¼ ounce Amaro Nonino […]

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shepherdsPie

Country Beef Shepherd’s Pie

courtesy of Chef Kelli Lewton-Secondino Pure Food 2U Organic, Royal OakTopping2 pounds Yukon Gold potatoes, peeled and quartered 3 tablespoons sour cream 2 tablespoons unsalted butter 1 large egg yolk ½ cup whole milk 2 teaspoons sea salt 1 teaspoon black pepperBeef Mixture1 tablespoon olive oil 2 pounds local or organic ground beef 1½ teaspoon […]

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pots

Chicken Pot Pie

courtesy of Achatz Handmade Pie Co.1/3 cup butter 1 small onion, diced 1 cup diced red potatoes 1 cup diced carrots ½ cup diced celery 2 cloves garlic, minced 1/3 cup all-purpose flour 1¾ cup chicken broth 2/3 cup whole milk 1 cup frozen sweet peas ½ teaspoon salt ½ teaspoon ground black pepper 2 […]

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pots

Turducken Cranberry Pot Pie

courtesy of Chef Aaron Cozadd, executive chef for Union Joints and Chef Mike Baker, chef de cuisine at The Clarkston Union1 cup boneless duck breast, cubed 1 small sweet potato, peeled and diced 1 tablespoon olive oil 4 tablespoons butter 1 small onion, diced 2 medium carrots, peeled and diced 2 stalks celery, diced 2 […]

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squash

Butternut Squash Slaw

courtesy of Chef Reva Constantine, Executive Chef Great Lakes Culinary Center, SouthfieldGreat Lakes Culinary Center (GLCC) is a fully equipped professional kitchen where you can host an event, take cooking classes or rent kitchen space. Chef Constantine made this slaw for Essential Cooking with Ann Delisi, held on the the 3rd Thursday of every month […]

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