Posts Tagged ‘Anthony Salemme’
We Cook! Apple picking time – Caramel Apple, Gruyeré Dutch Baby – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4-6 I was inspired to recreate this Dutch Baby after watching an episode of Bob’s Burgers when Linda Belcher insisted on ordering one even though it took 20 minutes to cook. Here’s my version. 6 eggs 1 ½ cups gruyeré cheese, shredded 1 ½ cups flour ½ teaspoon black…
Read MoreChicken, Bacon, and Brown Butter Pearl Onion Pot Pie – Anthony Salemme
By Chef Anthony Salemme Serves 6 A rustic rich filling of diced chicken, thick-cut bacon and brown butter pearl onions will satisfy your comfort food craving. 6 boneless chicken thighs 8 ounces thick-cut bacon 2 small onions, sliced thin 8 ounces pearl onions, defrosted 4 cloves garlic, minced 3 Tablespoons butter 1 Tablespoon olive oil…
Read MoreHarvest 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…
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