Posts Tagged ‘Anthony Salemme’
Creamy Lemon Spaghetti Amalfi Style, with Chef Anthony
by Anthony Salemme, contributing chef In case you are still trying to cling on to warmer weather or were supposed to take a trip to the Amalfi Coast this year, this simple pasta dish will be a new favorite. Serves 4 1-pound spaghetti 1 tablespoon salt 1 teaspoon black pepper 2 lemons, reserve 4 slices…
Read MoreDuck Confit with Malfy Gin and Orange Marmalade Glaze; Butternut Squash Pureé; Mashed Driveway Potatoes
Duck Confit with Malfy Gin and Orange Marmalade Glaze; Butternut Squash Pureé; Mashed Driveway Potatoes By Anthony Salemme, contributing chef Serves 4 This slow cooked restaurant style meal will be very rewarding with a little planning. Duck 4 Duck legs – you can use chicken leg quarters – but the duck is worth it 2…
Read MorePumpkin Ale-Braised Beef Brisket with Rosemary Chive Mashed
By Anthony Salemme, contributing chef Serves 4-6 As the cooler weather sets in this is true comfort food especially for a Sunday dinner… 2 1/2 – 3 pound beef brisket 1 12-ounce Pumpkin ale 1 medium onion, peeled cut into discs 6 carrots, peeled left whole 1 14-ounce can chopped tomatoes 1 Tablespoon tomato paste…
Read MoreYour Recipe Today – Vanilla Bean Pear Pie, Gruyere Cheese Crust
by Anthony Salemme, chef Vanilla Bean Pear Pie with Gruyere Cheese Crust Vanilla Bean Pear Pie with Gruyere Cheese baked into the crust Serves 6-8 As we begin the Autumn season I think of going to farm stands around Rhode Island for apples, pears, and pumpkins – and of course – cider doughnuts. 1 package…
Read MoreThai Green Curry with Chicken and Mangoes over Jasmine Rice
By Anthony Salemme, chef Serves 4 This whole meal can come together in about 30 minutes, even a novice cook can make this Thai comfort food. 1 ½ pound boneless chicken breast, cut into 1 inch chunks 4 Tablespoons coconut oil, or vegetable oil 1 4 oz jar Thai green curry (can be found at…
Read MorePork Sliders on Sweet Potato Latkes w/Apple, Cheddar, Tomato Marmalade
By Anthony Salemme, chef Pork Slider Burgers on Sweet Potato Latkes with Green Apples, Cabot Cheddar, Tomato Marmalade. Serves 4 Tomato Marmalade Makes about 1 pint (Great on toast, burgers, pork, chicken or fish) 3 pints cherry tomatoes, cut in half 2 teaspoons fresh thyme 1 lemon, juice and zest 1 ½ cup cane sugar…
Read MoreYour Recipe Today – Sweet Potato Cannelloni
By Anthony Salemme Sweet Potato Cannelloni Serves 6-8 This vegetarian dish is inspired by the cooler late summer temperatures. The sliced sweet potatoes are in place of the traditional pasta sheets so it’s Gluten Free. 3 large sweet potatoes 4 ounces goat cheese 4 ounces asiago cheese (grated) 2 ounces parmesan 1 green apple (peeled…
Read MoreLemon Blueberry Créme Brùlée
By Anthony Salemme, chef Serves 6 1 14 ounce can sweet and condensed milk 14 ounces whole milk (just re-fill the can to measure your milk) 2 teaspoons lemon zest 1 teaspoon vanilla extract 4 eggs 2 egg yolks 1-pint blueberries ½ cup sugar (for the topping) Pre heat your oven to 350F. Spray 6…
Read MoreYour Recipe Today – Crab and Corn Chowder
By Anthony Salemme, chef The abundance of fresh sweet corn in late August is incredible. There is so much this year but it’s still worth its weight in gold. This chowder is creamy, and salty and sweet at the same time. 4 ears fresh cooked corn, kernels removed 4 slices bacon, cooked the chopped ½…
Read MoreYour Recipe, Today – Buttermilk Fried Chicken
Buttermilk Fried Chicken I am such a fan of Southern food. I discovered real low country cooking when my parents retired in South Carolina. This original MealPVD recipe is somewhat easy but you need to be patient and let the chicken marinate in the buttermilk overnight. 1 3 – 4 pound chicken cut into 8…
Read More