Posts Tagged ‘ask chef walter’
Ask Chef Walter: Bone-in Pork Loin Milanese – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: Today, I am sharing a recipe made with pork loin with the bone left attached to the flesh. The photo offers sauteed greens and potatoes, but you can also pair the loin chop with a wonderful arugula salad. “Alla Milanese” is an Italian culinary term that refers…
Read MoreAsk Chef Walter: Guide to Kitchen Oils – Walter Potenza
guide to kitchen oils
Read MoreAsk Chef Walter: Sauce or Gravy? – Walter Potenza
sauce or gravy
Read MoreAsk Chef Walter: Kitchen Tips #1 – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: Creating an efficient and enjoyable kitchen routine can transform everyday cooking into a delightful experience. From organizing your pantry to mastering quick meal prep techniques, a few thoughtful strategies can streamline your time in the kitchen. This 10-point guide will share practical tips on optimizing storage, selecting…
Read MoreAsk Chef Walter: Mastering Polpette – Italian Meatballs – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: Let’s delve into the fascinating history of Italian meatballs, explore the steps to create a perfect batch, discuss the ideal meat choices, and uncover the pitfalls to avoid for a successful execution. Italian meatballs, or as they’re known in Italian cuisine, “polpette,” are more than just a dish. They’re…
Read MoreAsk Chef Walter: The history of Baba’ with rum – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Photo: The baba’, with its distinct mushroom shape reminiscent of the dome of St. Sofia’s Church in Constantinople, is a unique Neapolitan delicacy that demands attention. (F+K Proprietary Image) Friends: The baba holds a special place in Naples, so much so that it has become a part of everyday language.…
Read MoreAsk Chef Walter: Mastering Asparagus – Chef Walter Potenza
cooking asparagus with chef walter potenza
Read MoreAsk Chef Walter: Gnocchi with Pesto lesson – Chef Walter Potenza
by Executive Chef Walter Potenza Friends: In the heart of your cozy kitchen, amidst the comforting aroma of simmering sauces and the rhythmic clatter of utensils, lies the scene of your culinary passion. Here, you orchestrate a symphony of flavors, transforming simple ingredients into culinary masterpieces. Today, your focus is crafting pillowy-soft gnocchi, a tender…
Read MoreAsk Chef Walter: Grain’s most popular five – Walter Potenza
Exploring the world of grains is an endless quest for convincing the skeptical. by Chef Walter Potenza Photo: from Chef Walter, proprietary Friends: Grains have been essential to the human diet for thousands of years, providing vital nutrients and sustenance to diverse cultures worldwide. From rice paddies in Asia to wheat fields in the Middle…
Read MoreAsk Chef Walter: The Sandwich. Made in the USA – Walter Potenza
Friends and RINT readers: The sandwich has become an integral part of American cuisine, and it isn’t easy to imagine a world without it. Sandwiches are quick, easy, and satisfying meals that consumers enjoy on the go or in the comfort of one’s homes. Let’s briefly dive into the fascinating history of how the sandwich…
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