Posts Tagged ‘Anthony Salemme’
We Cook! French Meat Pie – Anthony Salemme
by Chef Anthony Salemme Serves 6-8 Back to meat and potatoes is so comforting during the cold winter months. This tried and true recipe is very filling and all it needs is a green salad to go with it. Can be made the day before and reheated. Meat Pie 1 ½ pounds ground pork ¾…
Read MoreShrimp Puttanesca – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 A quick and easy; a bit spicy and briny sauce with shrimp and pasta is a classic dish from Naples 1 pound shrimp, peeled and de-veined 1 14-ounce can plum tomatoes, crushed with your hands 6 tablespoons olive oil 6 cloves garlic, peeled roughly chopped 6 anchovy…
Read MoreBeer braised Beef Short Rib with mashed potatoes, root vegetables – Anthony Salemme
By Anthony Salemme, contributing chef 4 servings The frigid winter temperatures have finally arrived. This rich, saucy braised beef is perfect for staying warm during the cold months. 4 pounds beef short ribs (should be at least 6 – 8) or 4 large ones 24 ounces IPA (beer) of your choice 4 carrots, peeled, left…
Read MoreOld-Fashioned Chicken Noodle Soup – Anthony Salemme
by Anthony Salemme, contributing chef Serves 6 The winter chill is in the air and there is nothing better to comfort you than chicken soup. Wintertime penicillin for your body. _____ 1 2 ½ -3 pound whole chicken or 4 breasts with bones 3 quarts water or chicken broth 1 pound carrots, peeled and sliced…
Read MoreChristmas Lasagna – Anthony Salemme
by Anthony Salemme, contributing chef Serves 8-10 Growing up in an Italian family, the first course of our Christmas feast was always Lasagna. There was always about 20 guests and my Grandmother Fanny cooked for all of us every year. 1 pound lasagna sheets cooked for 6 minutes 1 pound ground beef 1 pound hot…
Read MoreThai Butternut Squash Soup w/Red Curry and Coconut Milk – by Anthony Salemme
By Anthony Salemme, contributing chef Serves 6 A filling simple soup, layered with spice and sweetness is ready in under an hour. Soup 1 3-pound butternut squash, peeled and seeded 1 medium onion, peeled and diced 4 cloves garlic, peeled and minced 2 Tablespoons coconut oil 1 Tablespoon ginger, freshly grated (or 2 teaspoons dry…
Read MoreHoliday Cookies: Butter Balls, Russian Tea Cakes, more – Anthony Salemme
Butter Balls, Russian Tea Cakes, Mexican Wedding Cookies, more By Anthony Salemme Many of our favorite Holiday Cookies all come from the same basic recipe – here you go! Yield: 3 dozen 1 cup butter, room temperature1/2 cup powdered sugar plus more for rolling the cookies in2 teaspoons vanilla extract2 1/4 cups all-purpose flour1/4 teaspoon…
Read MoreLoosely-made Braised Lamb Shank Ravioli – Anthony Salemme
By Anthony Salemme, contributing chef Let the winter comfort food begin. Loosen your belt for this one. This is a hearty rich meal for a cold night. Serves 6 6 lamb shanks 6 cooked pasta sheets (Delverde no boil lasagna sheets work great) ½ cup flour salt and pepper 2 tablespoons olive oil 2 onions,…
Read MorePulled BBQ Turkey Leftovers over Polenta – Anthony Salemme
by Anthony Salemme, contributing chef Left over Thanksgiving food creations are one of my favorites. If you don’t have butternut squash, you can use leftover sweet potatoes. Serves 4 3 cups roasted dark turkey meat 2 cups your favorite BBQ sauce 1/2 cup cranberry sauce 1 jalapeño seeded and chopped, optional Polenta 1 cup cornmeal …
Read MoreCaramel Maple Pecan Bacon Cupcakes – Anthony Salemme
By Anthony Salemme, chef Makes 12 Turn up Dessert for Thanksgiving with these decadent cupcakes. They can be made the day before and just remove from the refrigerator while you’re eating dinner and top with cooked bacon slices. Maple Caramel Sauce ½ cup granulated sugar ½ cup maple syrup 6 tablespoons unsalted butter at room…
Read More