I just published a review of Ina Garten’s new book Cooking for Jeffrey (Clarkston Potter; $35) in the Detroit Jewish News.
The book cover is a sweet photo of Garten and Jeffrey with one of his favorite desserts. The Devil’s Food Cake with Coffee Meringue Buttercream is a “showstopper,” according to Garten, who loves the combination of moist chocolate cake and the light buttercream frosting — although the Pecan Rum Raisin Ice Cream and the Chocolate Creme Brulee look equally scrumptious. The book’s dedication sums up the premise: “For Jeffrey, who makes everything possible.”
Here is a link which features recipes for perfect potato pancakes and the most Googled brisket recipe ever.
Here’s a recipe for success — Take eight creative women, mix in a artist’s home and a great cause for a winning event all to benefit the Detroit Jewish Hospice.
The women are jewelry and accessory designers. To sweeten the event, Stacie Berman, pastry artist, of SloMo Cakes and Cookies will be there.
The artists include: Olga Babushkina, Stacie Berman, Carol Ellis, Linda Golden, Arlene Lullove, Diane Mondry, Laurie Winston and Terrie Voight.
The event is this Sunday, Sept. 18 at the home of Linda Golden. For more information, call 248-592-2687 or firstname.lastname@example.org
Photos include pastries by Stacie Berman and necklace by Linda Golden.
Combine a popular TV show with gourmet food, and you will have a spectacular event — especially it’s for a good cause like the Friendship Circle.
The Friendship Circle is an organization for children with special needs. With over 79 locations worldwide the Friendship Circle has cultivated friendships between 5,000 special children and close to 11,000 teen volunteers. Each independent Friendship Circle is operated by its local Chabad Lubavitch Center, and entirely supported by each local community to benefit local children with special needs.
On Monday, Sept. 19 at 7 p.m. in metro-Detroit, three professional chefs will compete in an exciting culinary battle to test their creativity and cooking skills. Like in the television show MasterChef, these stars in the kitchen will be presented with an astonishing assortment of ingredients and quick-fire challenges (including inexperienced sous chefs) as they battle before your eyes.
The three chefs competing in the competition are Chef Reva Constantine (above) of the Great Lakes Culinary Center, Chef Derik Watson of Bistro 82 in metro-Detroit and Chef Sarah Welch of Republic Tavern. The emcee is Michelle Bommartio (below), a renown cake designer and TV personality.
All proceeds from this event will benefit the Friendship Circle in West Bloomfield. For more information about the event in West Bloomfield, MI, go to this site. http://www.friendshipcircle.org/events/masterchef/
Celebrate the 4th with a red, white and blue patriotic dessert from House of Harper blog.
Mixed Berry Cobbler
Makes 8 – 10 Servings
Prep: 15 minutes | Bake: 55 minutes
1 (12 oz) package (frozen or fresh) blackberries
1 (12 oz) package (frozen or fresh) raspberries
1 (12 oz) package (frozen or fresh) blueberries
1 1/2 cup sugar
1/2 all-purpose flour
1/4 cup butter or margarine, melted
1 teaspoon vanilla extract
1 (15 oz) package of refrigerated pie crust
1 large egg, lightly beaten
1 tablespoon sugar
Optional: Serve with Bluebell Vanilla Ice-cream
Photographed by Kate Robinson
The House of Harper post features some delightful photography with kids in the kitchen.
Kick off the summer with this refreshing drink, courtesy of Lark & Linen who adapted it from Reading My Tea Leaves. It’s a Rhubarb Lilac Spritzer. It can be alcoholic or non-alcoholic.
- 5-6 stalks rhubarb, chopped into 1″ pieces
- 1 cup granulated sugar
- 1 cup water
- 1 large handful of lilac blossoms, removed from the stem
- In a medium sized pot, over medium heat, bring all ingredients just to a boil.
- Turn to low, cover and simmer for 15-20 minutes until sugar is disolved and rhubarb begins to separate. Strain through a fine mesh sieve and store in a glass jar in the fridge.
- Mix your syrup into sparkling water, add vodka to make it sinful, or pour over vanilla ice cream.
CALORIES: 42 (minus the vodka and ice cream!)
There are many fantastic restaurants in New York. On a recent visit, I ate at La Grenouille in Midtown. It’s an authentic French restaurant in Midtown.The food and the atmosphere were superb. The decor is awash in pink with flowers galore. Just the perfect place to enjoy a glass of wine with fine food.
HUDSON’S MAURICE SALAD
If you’re from Motown, you have tasted the marvelous Maurice Salad. It was first at the J.L. Hudson Company based in Detroit. My friends shared it on Facebook, posted from Cooked Just Right.
2 t. white vinegar
1 1/2 t. lemon juice
1 1/2 t. onion juice
1 1/2 t. sugar
1 1/2 t. Dijon mustard
1/4 t. dry mustard
1 c. mayonnaise
2 T. chopped fresh parsley
1 hard cooked egg, diced
salt to taste
14 oz. ham, cut into strips
14 oz. cooked turkey breast, cut into strips
14 oz. Swiss cheese, cut into strips
1/2 c. slivered, sweet gherkin pickles
1 head Iceberg lettuce, shredded
12-16 pimento stuffed green olives
Combine the first 6 dressing ingredients and stir to dissolve the sugar. Add remaining dressing ingredients and mix well. Combine the ham, turkey, cheese and pickles together in a large bowl. Toss together with the dressing. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.
So, let’s start this New Year off healthy. Joel Kahn, a Detroit cardiologist, opened up a Motown restaurant with his son Daniel. It’s GreenSpace Cafe located in Ferndale, Michigan, a suburb of Detroit. Not only do you get to experience great food, you have the stamp of approval from a heart doctor.
The menu features some delicious vegan options like the teriyaki mushrooms (above) which are glazed with house-made bourbon teriyaki and garnished with Asian slaw, bib lettuce and chives.
Of course, there’s a Michigan salad with dried cherries and home-made cashew herb chevre. The root salad is another healthy choice. A crowd pleaser is the pad thai, gluten free with rice noodles that can also be served nut free.
The unique feature is the raw juice bar complete with hard liquor. The number one selling drink is the Greenhouse made with gin, Drought #3 (apple, kale, lemon, celery & ginger), elderflower, orange and Cava. A healthy cosmopolitan!
What are your healthy tips for starting off the New Year?