Posts Tagged ‘chef’
Recipe – Today: Salmon Pan Roast with Asparagus Risotto
by Anthony Salemme, contributing chef The risotto takes some time and patience but it’s totally worth it in the end. Salmon 4 6-ounce salmon fillet 2 teaspoons smoked paprika 2 teaspoons lemon pepper 1 Tablespoon olive oil Risotto 1 large bunch of asparagus washed and trimmed 2 cups uncooked Arborio rice 1 Tbs butter 1…
Read MoreBaked Egg Artichoke Gratin
Baked Egg Artichoke Gratin with Prosciutto, Pine Nuts and Melting Gorgonzola by Anthony Salemme, contributing chef National Artichoke Day is March 16th Serves 2 This is simple brunch or dinner served with toasted baguette. 1 14-ounce can quartered artichokes (drained well on a paper towel) 3 ounces sliced prosciutto (cut each slice in quarters) 2/3…
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