View All Recipes
Welcome to Simply Cookin'
Hosted by Arlie Hammons and Grand Rapids native, Chef Brad Loomis, Simply Cookin' offers professional cooking results for the average home cook.
"Simply done - Simply cookin' !"
Simply Cookin' needs your help!
Do you love to cook or simply love watching others make great food? Maybe you have ambitions in tv production - come learn with us!
Simply Cookin' is looking for volunteers to help us put together our shows. The best part - you get to eat what we make! No previous experience is needed and all training will be provided. One Monday a month is the extent of the work.
If interested please contact us at Contact@SimplyCookin.com.
Simply Cookin's Television Schedule - Public Media Network
Kalamazoo area Charter Cable System
Mondays @ 8:30 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 21 - Christmas Special
It's the holiday season and the chefs are jolly. Featured are Butter Cookies, Apple Raisin Muffins, and Homemade Egg Nog.
Show 20 - Simply Pesto
The chefs show you different takes on this simple and easy sauce.
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.
Recipes from this episode:
SAUTEED SPICY TOFU - see recipe
STIR-FRY VEGETABLES WITH TOFU - see recipe
Show 18 - Arlie is cooking tonight
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 (German turnip) with carrots and purple kale mixed with mayonnaise.
Veg-Italian Wrap – Marinated and grilled bell peppers, eggplant, yellow squash, tomatoes and mushrooms, topped with mozzarella cheese and Italian seasoning
Eggplant Parmesan- Grilled slices of eggplant filled with mozzarella cheese, Mama’s Meatless Marinara, parmesan and herbed cream cheeses, and a basil pesto sprinkled on top. Served with Sautéed Vegetables Du Jour and white wine.
Show 13 - Natural Wines
Peterson and Sons Winery
Guest: Duane Peterson
Black Raspberry /Plum Crepes w/ Wine Compote - Reduced wine with blackberry preserves, fresh raspberries, and whipped cream.
Food Affair Suzette Crepes - Fresh Oranges and Peaches Flambe` with Grand Marnier, served over a whipped cream crepe.
Strawberry Tiramisu Crepe - Fresh strawberries and Ladyfingers soaked in strawberry preserves and coffee, topped with cappuccino whipped cream and fresh ground chocolate.
http://www.naturalwine.net/
Show 12 - BBQ with Big Moe Pritchett
In this episode, Arlie and the chefs make room for Big Moe's numerous awards. Big Moe is the man behind Moe Pritchett's Down Home Barbeque Sauce. Moe talks about his recipe coming down from his great grandmother. The chefs grill up BBQ chicken, beef and turkey burgers, and talk about BBQ pizza.
http://www.bigmoepbbqsauce.com/
Show 11 - Horrocks Market
Nothing get the chefs more excited than a trip to their favorite farmers market. In this show Angel Flores, manager of Horrocks, brings in some of his Michigan products. The chefs make a harvest salad and watermelon bowl using only Michigan produce from Horrocks.
http://www.shophorrocks.com/
Show 10 - Michigan Harvest
Recipes from this episode:
Summer Strawberry Soup - see recipe
Chicken Grapefruit - see recipe
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 make a Beer Battered Whitefish with Arcadia IPA, Bananas Foster, Arcadia Nut Brown over ice cream, and "Kzoo Chili-Brew" (made with Bell's Oberon Ale and orange marmalade) which won third place at a local chili cook-off. It has been described as a "dessert chili" and "sweet then spicy!".
Buy the DVD!
Recipes from this episode:
Arcadia IPA Battered Lake superior whitefish - see recipe
Bell’s best brown banana foster - see recipe
K-zoo Chili-Brew - see recipe
Show 8 - Rooftop BBQ over the Zoo
In this episode, Chefs Jared Dellairo and Brad Loomis take the show through the roof! - to the roof of the Epic Center, that is, with the Kalamazoo Gazette and State Theatre as beautiful backdrops. Our chefs cook up some very simple recipes of Grilled Otto's Chicken, Grilled Short Ribs from (www.galesburgmeatco.com) and Northern Michigan Salmon with Dill.
Show 7 - Simply Appetizers
Simple appetizers are the focus of this episode. If you want to impress your guests and spend very little time preparing your dishes, be sure to tune in! Chef Brad Loomis makes a very simple - but delicious - guacamole, served with "El Matador" Tortilla Chips from his hometown of Grand Rapids, Michigan. We also prepare a very classic bruchetta and Carné Asada Steak Crostinis - sure to impress and delight your guests. This episode is a surefire way to make your guests think you spent hours in the kitchen when, in fact, it was only minutes.
Recipes from this episode:
Carne Asada Crostinis - see recipe
Buffalo Brushetta - see recipe
Guacamole - see recipe
Show 6 - Simply Sauces
Showing the viewer how easy sauces can be, our chefs make four basic, but essential sauces. Chef Jared Dellairo makes a Garlic Cream Sauce and a classic Hollandaise Sauce from scratch. Chef Brad Loomis makes a simple Brown Sauce and a Tomato Sauce - your food will never taste the same!
Recipes from this episode:
Hollandaise Sauce - see recipe
Garlic Cream Sauce - see recipe
Brown Sauce - see recipe
Tomato Sauce - see recipe
Show 5 - Simply Soups
Using the stocks made in Show 4 - Simply Stocks, our chefs make Creamy Wild Mushroom Soup, Tomato and Leek Soup, New England Fish Chowder, and Old-Fashioned Chicken Soup.
Recipes from this episode:
Creamy Wild Mushroom Soup - see recipe
Tomato and Leek Soup - see recipe
Old-Fashioned Chicken Soup - see recipe
New England Fish Chowder - see recipe
Show 4 - Simply Stocks
Chefs Jared Dellairo and Brad Loomis show the proper methods of making Chicken, Beef, and Vegetable stocks from scratch. Also shown is the making of Court-Bouillon (traditionally used for poaching fish and seafood).
Recipes from this episode:
Roasted Chicken Stock - see recipe
Brown Beef Stock - see recipe
Court-Bouillon - see recipe
Vegetable Stock - see recipe
Show 3 - Garde Manger / Knife skills
Even a great chef has to start with the basics. Chefs Jared Dellairo and Brad Loomis show us the simple techniques of melon balling, carving, dicing, slicing, julienning, bias cuts, and creating tomato roses, a crowd favorite. They finish the episode by combining all of these techniques into assembling an eye-catching fruit and veggie platter.
Show 2 - Pure Michigan Picnic
Working with the spirit of a Michigan Spring Day, the chefs demonstrate how to make a Mediterranean Pasta Salad, Tri-Colored Pepper Egg Salad and a Boardwalk Hoagie. They will show how to make a deluxe picnic with simple and easy to find ingredients so that you can spend less time in the kitchen and more time enjoying the beautiful picnic weather.
Show 1 - Michigan Spring Salads
In this series premiere of Simply Cookin', Chefs Jared Dellario and Brad Loomis show us how to make simple salads with complex flavor. This episode features the Golden Delicious Salad, Blue Spring Salad, and the Cucumber Boat w/ Dilled Sour Cream - yum!
Chef Jared Dellairo
A food affair is proud to offer Chef Jared Dellairo knowledge to Simply Cookin'. A Food Affair Cafe opened in Augusta in June of 2008. We offer a wonderful selection of food in a casual or fine dining atmosphere. We strive to support Michigan's economic growth by using Michigan (preferably local) products whenever possible. We make all of our menu items from scratch.
Chef Brad Loomis
Brad Loomis, a local chef and Grand Rapids native has worked in the food industry for 10 years. He is currently employed at BlackHawk Bar and Grill and works many other food events and functions.
Arlie Hammons
Arlie has experence in Lead & supporting roles in films, several leads and lots of supporting roles in theatre productions and numerous appearances on camera as talent, spokesperson and as an interview subject.
Links
Send your comments to the show!