Posts Tagged ‘Anthony Salemme’
Harvest Apple Cranberry Cake – Anthony Salemme
By Anthony Salemme, contributing chef Serves 10 After going to the farm stand in North Scituate I bought way too many apples. With the recent chill in the air, I was craving this apple cake my Mom used to make. 4 large apples – peeled, cored, and cubed 3 ounces dried cranberries 1 Tablespoon lemon…
Read MoreToday’s Recipe – Coconut, Corn, and Poblano Chowdah – Anthony Salemme
by Anthony Salemme, contributing chef Serves 4-6 Sweet Corn season is coming to an end as I write this recipe. It was abundant this year. This Mexican style chowder is very satisfying as a main meal, maybe add a bitter green salad to go with it and you’re all set. 2 Tablespoons coconut oil 2…
Read MoreTomatoes Stuffed with Chorizo, Manchego, Raisins & Toasted Sourdough – Anthony Salemme
by Anthony Salemme, contributing chef Serves 4 as a main course The evenings are getting cooler, and days are getting shorter. These Spanish style end of season stuffed tomatoes are worth turning your oven back on. 8 heirloom tomatoes 8 ounces Spanish chorizo, casing removed and chopped fine in a food processor 1 medium onion,…
Read MoreGrape Harvest Chicken with Shallots and Buratta Cheese – Anthony Salemme
by Anthony Salemme, contributing chef Serves 4 If you are a wine maker or wine enthusiast it is time to harvest your grapes. This is a simple yet tasty sauce for your every day chicken cutlet. 4 boneless chicken breasts 4 ounces Buratta cheese, sliced in quarters 1/3 cup flour 1 teaspoon sea salt ½…
Read MoreButter and Wine Braised Leeks – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4-6 The feelings of Autumn are coming back into the kitchen. Leeks are coming out of the ground as I write this recipe. 4 leeks, trimmed of all the green, sliced down the middle and washed off 1 stick of butter 1 cup white wine 1 teaspoon fresh thyme…
Read MoreTuscan-style Sausage-stuffed Pork Shoulder Roast – Anthony Salemme
By Anthony Salemme – contributing chef Serves 6-8 Sunday dinner growing up in an Italian family were always a culinary experience. This pork roast is one of my favorites. 1 4lb boneless pork shoulder 2 links sweet Italian sausage (about 8 ounces) casing removed 1 lb bacon 1 orange, zested, skin removed and chopped 1…
Read MoreCorn and Cabot Pepper Jack Pancakes – Anthony Salemme
By Anthony Salemme, contributing chef Makes 12 pancakes Local butter and sugar corn season is coming to an end. These can be served as an appetizer, side dish, or even a main meal. Enjoy! Pancakes 3 ears of cooked corn, taken off the cob 1 ½ cups flour 1 teaspoon baking powder 1 cup Cabot…
Read MorePeach and Almond Bakewell Tart – Anthony Salemme
by Anthony Salemme, contributing chef Serves 8 As we near the end of local stone fruit here is a simple recipe of Frangipane and peaches. You can substitute, plums, nectarines, mango. 1 pre-rolled 9” pastry shell, store bought is totally fine 1 can sweetened condensed milk 4 peaches, peeled and sliced 1 cup almond flour…
Read MoreTomato, Bacon, Corn Tart with Bacon Gorgonzola Crumble – Anthony Salemme
by Anthony Salemme, contributing chef Makes 6 individual or 1 large tart The combination of all these ingredients tastes like the best grilled cheese, bacon and tomato sandwich but at a whole other level. 1 package Puff pastry sheets, defrosted 3 Beefsteak tomatoes, cut into a total of 6 thick slices, 1 for each tart,…
Read MoreScallop and Pineapple Ceviche – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 as a starter This Summer may be starting to wind down, however this chilled appetizer or main course is very satisfying. Serve with tortilla chips and maybe some guacamole – and you have a meal. 12 ounces sea scallops, muscle removed and sliced in half 1 cup pineapple,…
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