Welcome to Simply Cookin'

Simply Cookin' is a television show on Public Media Network. Channels 19, 20, 21, 22, and 95 in the city of Kalamazoo. Hosted by Arlie Hammons and featuring A Food Affair Chef Jared Dellario and Grand Rapids native, Chef Brad Loomis. The show offers professional cooking results done simply for the average home cook.

Simply Cookin' needs help!
Are you interested in free food? Do you have ambitions in TV productions? Simply Cookin' is looking for volunteers to help us put together our shows. No previous experience is needed and training will be provided. Production will resume January 2010. One monday a month is the extent of the work. If interested please contact us at Contact@SimplyCookin.com.

Simply Cookin's Television Schedule

Kalamazoo area Charter Cable System
Monday @ 8:30 PM channel 20
Tuesday @ 5:00 PM channel 20
Wednesday @ 3:30 PM channel 19
Saturday @ 1:30 PM channel 20

Show 21 - Christmas Show
Show 20 - Pesto!
Show 19 - Tofu
Show 18 - Roles reversed! Arlie cooks.
Show 17 - Pumpkins!
Show 16 - Michigan beer battered Perch
Show 15 - Mayor Bobby Hopewell
Show 14 - Local Michigan Farmers
Show 13 - Natural Wines
Show 12 - BBQ with Big Moe Pritchett
Show 11 - Horrocks Market
Show 10 - Michigan Harvest
Show 9 – Cooking with Michigan Beer - Featuring 'Kalamabrew'
Show 8 – Rooftop BBQ
Show 7 – Simply Appetizers
Show 6 – Simply Stocks
Show 5 – Simply Soups
Show 4 – Simply Sauces
Show 3 – Garde Manger / Knife Skills
Show 2 – Pure Michigan Picnic
Show 1 – Michigan Spring Salads

Show 19 - Tofu

Tofu is a soft white food made by coagulating soy milk, and then pressing the resulting curds into blocks. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.

SAUTEED SPICY TOFU
1 8oz pkg super firm tofu, drained
2 cloves garlic, minced
1 shallot, minced
1 green onion, chopped
2 large cabbage leaves
1 tablespoon olive oil
1 1/2 teaspoons ham soup base
1/4 teaspoon Ortega meat taco seasoning
Saute drained tofu cubes with green onion and shallot in olive oil over high heat, adding garlic after 4 minutes. Add thinly sliced shreds of cabbage; stir fry until wilted. Add ham soup base and stir quickly and thoroughly until all cubes are well coated. Stir in 1/2 cup water and 1 teaspoon Wondra flour to thicken. When water begins to be absorbed, cook over low heat for about 1 minute or until egg is no longer liquid and has coated the cubes.
Sprinkle with Taco seasoning, if desired, and serve.



STIR - FRY VEGETABLES WITH TOFU
4 med. carrots
2 zucchini (6" long)
4 green onions
2 stalks celery
1 1/2 cans chicken broth (13 3/4 oz. size)
2 tsp. arrowroot powder (or cornstarch)
Safflower oil
Garlic powder
Ground ginger
1 pkg. firm tofu (cut into 1/2" cubes)
2 c. cooked brown rice
1 pkg. chow mein noodles

Wash zucchini, celery and onions, then dry them thoroughly. Peel carrots and cut them into very thin strips (3 inch long x 1/8 inch). Cut celery 1/4 inch thick pieces. Cut zucchini into half lengthwise, then into 1/8 inch slices. Slice green onions 1/4 inch thick.
In a large wok or skillet heat 2 teaspoons oil until very hot but not smoking. Add carrots and celery; stir fry with wooden spatulas for 3 minutes. Add zucchini and onions. Cover pan, lower heat to medium-high, cook 1 minute. Uncover, stir a little, cover and cook 1 1/2 minutes more. Remove from heat.

In small saucepan pour in chicken broth. Sprinkle in arrowroot powder and about 1/8 teaspoon each garlic and ginger. With wire whisk, stir to dissolve. Thicken over medium heat. When slightly thick, add the cubed tofu. Stir gently to continue thickening and heating through the tofu. Combine with the vegetables. Serve over chow mein noodles and cooked brown rice.

Show 14 - Local Michigan Farmers

Farm Fresh Lunch with Donna McClurkan of Fair Food Matters/Texas Township Farmers Market
Kohlrabi Coleslaw- A smoked paprika and fresh cilantro mix of Cabbage and Kohlrabi with carrots and purple kale mixed with mayo.
Veg-Italian Wrap – Marinated and Grilled Bell Peppers, Eggplant, Yellow Squash, Tomato and Mushrooms Topped with Mozzarella Cheese and Italian Seasoning
Eggplant Parmesan- Grilled Slices of Eggplant filled with Mozzarella Cheese, Mama’s Meatless Marinara, with Parmesan and Herbed Cream Cheeses and a Basil Pesto Sprinkled on top. Served with Sautéed Vegetables Du Jour with white wine.
 

Show 13 - Natural Wines

Peterson and Sons Winery
Guest: Duane Peterson

1)BlackRaspberry/Plum Crepes w/ Wine Compote -Reduce Wine with Blackberry preserve w/ fresh raspberries, and whipped cream.
2) Food Affair Suzette Crepes with Fresh Oranges and peaches flambe’d with Grand Marnier over whipped cream crepe.
3)Strawberry Tiramisu crepe with Fresh Strawberries, Lady fingers soaked in Strawberry preserve and coffee, topped with cappuccino whipped cream and fresh ground chocolate.
http://www.naturalwine.net/

Show 12 - BBQ with Big Moe Pritchett

http://www.bigmoepbbqsauce.com/

Show 11 - Horrocks Market

http://www.shophorrocks.com/

Show 10 - Michgian Harvest

Summer Strawberry Soup
3 Cups Apple Juice or Cider
¾ Cup Plain Yogurt
¾ Cup Whipping Cream
3 Cups Thinly sliced Strawberries
Additional Yogurt and Mint for garnish

Chicken Grapefruit
1 C Flour
Salt and Pepper
2 ½-3# Chicken Pieces
3 tbsp Butter
3 tbsp Oil
¾ C Chicken Stock
1/3 C dry White Wine
1 tbsp Madeira
1 Grapefruit, peeled, sectioned, Juice squeezed and reserved
1 tbsp Butter
Combine flour, salt and pepper, dredge chicken pieces in flour. Heat butter and oil in skillet and fry chicken. Brown evenly on all sides. Remove chicken, add broth, wine, Madeira, and grapefruit juice to skillet. Reduce to half quantity. After sauce has thicken, add butter and grapefruit sections. Place chicken on plate and top with sauce.
 

Show 9 - Cooking with Michigan Beers - Featuring 'Kalamabrew'

In this special episode the Chefs bring in Chef Eric Osterhouse and three members of "Kalamabrew" (www.mlive.com/kalamabrew).  They made a beer battered whitefish with Arcadia IPA, Banana's Foster with rum and Arcadia Nut Brown over ice cream, and a "Kzoo Chili-Brew" made with Bell's Oberon Ale and orange marmalade which won third place at a local chili cook off and has been described as a "dessert chili" and "Sweet then Spicy".

Arcadia IPA Battered Lake superior whitefish
Oil in deep Sauce pan on burners
1 Qt Vegetable oil
2 pcs Whitefish
1 bottle Arcadia IPA
2 cups all purpose flour
Salt Pepper
1/2 teaspoon cayenne pepper


Bell’s best brown banana foster
1 tbsp. butter
2 tbsp. brown sugar
1 ripe banana (peeled and sliced lengthwise)
Dash cinnamon
1 oz. rum
1 oz Bells Best Brown

Melt butter in a pan. Add brown sugar and cinnamon; blend well. Add banana and saute. Pour banana liqueur and rum over bananas and ignite. When flame dies out add beer. Serve over vanilla ice cream.

K-zoo Chili-Brew
A Sweet Chili made with Bell’s Oberon Ale and a low Sugar Orange Marmalade.
Ingredients:
• 1 Medium Yellow Bell Pepper
• 1 Medium Green Bell Pepper
• 1 Medium Yellow Onion
• 2.5lbs Ground Chuck (80/20)
• 1 tbsp Chili powder(more or less to taste)
• 1 tbsp Oregano
• 1 tsp cumin
• Red Pepper Flakes to taste
• 1 tsp minced garlic
• 1 tsp ground mustard
• 1 tsp paprika
• Salt and Ground Black peppercorn to taste
• ~3 tbsp low sugar orange marmalade(more or less to taste)
• 0.5c Brown Sugar
• 6oz tomato paste
• 1 15oz can Red Chili Beans drained
• 1 15oz can stewed tomatoes drained and lightly broke apart
• 1 15oz can diced tomatoes w/green chilies
• 1 12oz Bottle Bells Oberon ale
Directions:
Dice peppers and onions and sauté until soft.
In a separate pot cook off ground chuck and drain juices.
Add peppers and onions to ground chuck and season with salt and pepper
Add the rest of the ingredients and bring to a boil.
Reduce heat to simmer and cover for one hour.
Adjust ingredients to taste and tomato paste to thickness desired.
Serve Chili with 1oz shredded Monterey jack/Colby cheese and a pinch of diced chives and a Bells Oberon Ale on the side.

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Show 8 - Rooftop BBQ over the Zoo

In this episode Chef's Jared and Brad take the show to the roof of the Epic Center with the Kalamazoo Gazette and State Theatre as the backdrop.  They cook up some very simple recipies of grilled Otto's chicken, grilled short ribs from (www.galesburgmeatco.com) and northern Michigan salmon with dill. Share This

Show 7 - Simply Appeitizers

Simple Appetizers are the focus of this episode.  If you want impress your guests and spend very little time preparing your dishes, this is for you.  Chef Brad makes us a very simple handmade guacamole served with "El Matador" tortilla chips from Grand Rapids Michigan.  The Chefs also make a very simple classic bruchetta along side of Carné Asada steak crostini's.  This episode is a sure fire way to make your guests think you spent hours in the kitchen when infact it was mear minutes.

Carne Asada Crostinis
9oz skirt steak – sliced thin
3oz canned whole peeled tomatoes (dellalo brand)
1oz Olive Oil
Fresh Cilantro – to taste
Kosher Salt
Cracked Peppercorns – to taste
Adobo Seasonings – to taste (found at La Mexicana on Portage rd)
3oz Homemade Pico De Gallo
2oz Cheddar cheese
3 Baguette Crostinits
1 Lime (optional)


Buffalo Brushetta
Fresh Mozzarella – 6 slices
Fresh vine ripened Roma tomatoes – 6 Slices
Fresh Basil - chopped
6 Crostini
Balsamic Vinegar – A dash
Olive Oil – A dash
Kosher Salt – to taste
Fresh cracked Peppercorns – to taste

Guacamole
3 ripe Hass Avocados
2 tablespoon lime juice
1 Scallion, chopped
2 small hot chilies peppers, seeded and chopped
1 garlic clove
1 large tomato, peeled, seeded, and chopped
Salt and fresh cracked peppercorns

Cut avocados in half and scoop out flesh, Use fork to mash avocado with lime juice. Use food processor to work in scallions, chilies, and garlic into a paste. Fold into avocado paste and add tomatoes. Season with salt, pepper and cilantro. Prevent air from getting to guacamole to prevent discoloration.

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Show 6 - Simply Sauces

Showing the viewer how easy sauces are, the Chefs use the homemade sauces. Chef Jared made a garlic cream sauce, and a hollandaise sauce from strach. Chef Brad Loomis made a brown sauce and a tomato sauce.

Hollandaise Sauce
2 Large egg yolk
1 tbs White vinegar or lemon juice
10 tbs unsalted butter
Salt and Pepper
Egg yolk and vinegar in double boiler
Stirring constantly – add butter
Salt and Pepper

Garlic Cream Sauce
1 tbs Butter
Pinch Garlic / shallots
2 Cups Cream
1 cup Cheese
Heat butter, add garlic / shallots
Add cream
Add cheese

Brown Sauce
2 cups Beef stock
4 Tsp arrowroot
2 tsp marsala
Simmer stock
Mix arrowroot with marsala
Wisk into stock

Tomato Sauce
4 tbs butter
2 pounds tomatoes, peeled, seeded, and chopped
2 tbs Fresh Basil
1 tbs fresh tarragon
Salt
Melt butter
Add tomatoes and cook
Puree in blender
Stir in basil and tarragon
Salt

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Show 5 - Simply Soups

Using the stocks made in the previous show, the chefs make Wild Mushroom Soup, Tomato and Leek Soup, New England Fish chowder, and Chicken Soup.

Creamy wild mushroom soup
4 tbs Butter
½ cup minced Shallots
1 clove Garlic
8 ounces Wild Mushrooms
2 tbs Flour
3 tbs White Wine
5 cups Vegetable stock
1 cup Heavy Cream
Parsley
Salt and Pepper
Melt butter
Add shallots and garlic
Add mushrooms, sprinkle with flour, add wine and stock
Simmer
Heavy cream and parsley

Tomato and Leek Soup
1 pound cut and quartered Tomatoes
2 Potatoes, peeled and cut
2 Leeks, whites only chopped
5 cups Chicken Stock
Salt and Pepper
Add all ingredients and cook till tender
Puree in blender

Old-Fashioned Chicken Soup
Chicken
2 Chopped onions
1 Chopped Carrots
1 Chopped Celery
½ White Wine
6 Peppercorns
6 Sprigs parsley
2 ½ qts Chicken Stock
Salt
Cook chicken
Add ingredients
Simmer
Season and serve

New England Fish Chowder
1 ½ pounds Cod
4 ounces fine cut Bacon
1 Sliced Onion
3 large Potatoes peeled and chopped
Salt and Pepper
2 cups Court-Bouillon
2 cups Milk
3 tbsp Butter
Cook bacon and add onions in butter
In another pan, cook potatoes in court-bouillon plus 2 cups water
When potatoes are soft add fish, bacon, onions, milk.

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Show 4 - Simply Stocks

Chef's Jared and Brad show the proper methods of making Chicken, Beef, and Vegetable stocks from strach. Also shown is making of court-bullion.

Roasted Chicken Stock
1 Chicken Carcass
2 Coarse chop onions
2 Coarse chop carrots
2 Coarse chop celery
1 Sprig fresh thyme, parsley, and bay leaf
6 Peppercorns
Pinch Salt
Place chicken carcass in large pot.
Cover with water
Simmer and add vegetables, peppercorn, and sprigs
2-3 Hours – do not boil
Strain
Refrigerate – scrape off solidified fat

Brown Beef Stock
4 Tbls Vegetable oil
Beef bones
Beef Chuck
2 Coarse chop onions
2 Coarse chop carrots
2 Coarse chop celery
½ cup Red Wine
2 Tomatoes chopped
3-4 Sprigs parsley, thyme, and bay leaf
6-9 Peppercorns
Pinch Salt
Heat vegetable oil in large pot.
Brown bones and beef
Add vegetables
Cover with water
Add wine, tomatoes, sprigs, and spices
2-3 hours
Strain
Refrigerate – scrape off solidified fat

Court-Bouillon
2 ½ cups White wine
1 Sliced onions
3 Sliced Carrots
1 Tbs Butter
6 Sprigs parsley
¼ Lemon
6 Peppercorn
2 Bay leaf
Pinch Salt
Combine all ingredients
Add 5 cups water
Simmer 20 Mins
Strain

Vegetable Stock
¾ cup White wine
1 Chopped red onion
4 Sliced mushrooms
2 Sliced peppers
2 Chopped Carrots
2 Sprigs parsley, bay leaf
Pinch Sugar
Pinch Salt
Place all ingredients in a large pot
Cover with water
Simmer for 1 hour
Strain

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Show 3 - Garde Manger / Knife skills

Even a great chef has to start from the basics.  Chef's Jared and Brad show us the simple tecniques of melon balling/carving, dicing, slicing, julienning, tomato rose's and bias cuts. They finish the episode by combining all of these skills in preparing a fruit and veggie platter. Share This

 

Show 2 - Pure Michigan Picnic

Working with the spirit of a Michigan spring day the Chefs show ups how to make a Mediterranean pasta salad, tri-colored pepper egg salad and a Boardwalk Hoagie.  Everything to help you make a deluxe picnic with simple ingredients. Share This

 

Show 1 - Michigan Spring Salads

In the series premire of Simply Cookin' Chef's Jared Dellario and Chef Brad Loomis show us simple ways to make salads that have complex flavor.  These salads include the Golden Delicious Salad, Blue Spring Salad, and the Cucumber Boat w/ Dilled Sour Cream. Share This