Posts Tagged ‘chef’
We Cook: Mill’s Tavern’s Long Island Duck Breast with carrot puree, pickled cherries, walnuts…
by Edward Bolus, Executive Chef, Mill’s Tavern, Providence Long Island Duck Breast with Rose Water Carrot Purée, Pickled Cherries, Toasted Walnuts & Cherry Gastrique (Serves 4): Seared duck breast meets sweet-and-sour cherries in this elegant yet cozy plate, rounded out with silky rose water carrot purée, a drizzle of cherry gastrique, and crunchy toasted walnuts!…
Read MoreAsk Chef Walter: How to make Pastiera – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: If you’ve ever been lucky enough to experience Italy during Easter, you’ll know just how magical—and delicious—it is. The country comes alive with an incredible variety of seasonal cakes and pastries, each one sweeter than the last. What I love most is how every region has its…
Read MoreAsk Chef Walter: Cooking oils tutorial – Chef Walter Potenza
by Chef Walter Potenza, contributing writer Image, top, attribution via Ashwini Whether drizzling olive oil over a fresh salad, frying with avocado oil, or baking with coconut oil, the right oil can transform a meal into a memorable experience. Friends: Flavors and knowledge reader and supporter Margareth C. from Joplin, Missouri, inquired about cooking oils…
Read MoreWe Cook! Mill’s Tavern’s Slow-cooked Octopus & Blanched Sea Bean Salad
by Chef Edward Bolus, Mill’s Tavern Slow-Cooked Octopus & Blanched Sea Bean Salad (Serves 4): Tender octopus, briny sea beans, and sweet-tart pickled fruit come together in this fresh, coastal-inspired salad courtesy of Mill’s Tavern. Serve it with warm focaccia for a light but flavorful bite! Where to Find Sea Beans & Octopus:Sea beans (also…
Read MoreAsk Chef Walter: Corned Beef Celebration – Chef Walter Potenza
by Executive Chef Walter Potenza, contributing writer Image attribution via Love Ireland Friends: Saint Patrick’s Day, celebrated this week every year on March 17th, is a fun and festive holiday that pays homage to Ireland’s patron saint, Saint Patrick. While the holiday is rooted in Irish history and religious tradition, it has become a worldwide…
Read MoreAsk Chef Walter: Stressful dinner decisions – Chef Walter Potenza
by Chef Walter Potenza, contributing writer How to manage work stress, and family meals, without losing your mind. Friends: Ginette L, from the lovely Sapulpa, OK., had a question about dinner decisions and the stress associated with the idea of constantly having an idea. Being an adult can be challenging. With deadlines, meetings, and the…
Read MoreWe Cook! Mill’s Tavern Parsnip Boursin spread, Duck sausage, Duxelles and Arugula Flatbread
by Ed Bolus, contributing writer, Executive Chef, Mill’s Tavern, Providence Parsnip Boursin Spread, Duck Sausage, Duxelles & Arugula Flatbread (Serves 4)This flavorful flatbread combines a creamy parsnip Boursin spread, savory duck sausage, and rich mushroom duxelles, finished with fresh arugula for a balanced appetizer or main course. Prep Time: 25 minutesCook Time: 20 minutesTotal Time:…
Read MoreThe Super Bowl Feast – Chef Walter Potenza
by Executive Chef Walter Potenza, contributing writer. Photos courtesy Chef Potenza A taste of America, from sea to shining sea. So grab a plate, get comfy, and dig into the deliciousness of America this Super Bowl Sunday! Friends: The Super Bowl is a championship American football game, but to many, it is a cultural phenomenon that assembles…
Read MoreWe Cook! Mill’s Tavern Point Judith Calamari with Sun-Dried Tomato Puttanesca Sauce
by Chef Ed Bolus, Mill’s Tavern, contributing writer Point Judith Calamari with Sun-Dried Tomato Puttanesca Sauce (Serves 4) Crispy fried calamari paired with a bold sun-dried tomato puttanesca sauce makes for a flavorful and elegant dish, perfect as an appetizer or main course. Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes…
Read MoreWe Cook! Mill’s Tavern Cider Glazed No. Atlantic Swordfish, Root Veggies, Brussels Sprouts
by Chef Ed Bolus, Mill’s Tavern, contributing writer Cider Glazed North Atlantic Swordfish with Roasted Fall Root Vegetables and Shaved Brussels Sprouts (Serves 4) This comforting dish highlights seasonal flavors while keeping the meal light and nutritious. Perfect for a family dinner! Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes INGREDIENTS:…
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