Posts Tagged ‘chef’
We 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:…
Read MoreWe Cook! Mill’s Tavern Ponzu Glazed Salmon with Apple-Fennel Salad, Parmesan Roasted Kohlrabi
Ponzu Glazed Salmon with Apple-Fennel Salad and Parmesan Roasted Kohlrabi (Serves 4) This Mill’s Tavern dish combines tender, glazed salmon with a crisp apple-fennel salad and Parmesan roasted kohlrabi for a balanced and satisfying family meal! Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes INGREDIENTS:For the Ponzu Glazed Salmon: For the…
Read MoreAsk Chef Walter: Pinoli Biscotti – Chef Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: One of the most popular cookies to make for the holidays is Biscotti ai Pinoli, or pignoli cookies. They originate from the deep-seated Southern Italian and Sicilian cuisines, more precisely from Sicily, Calabria, and Campania. These regions pride themselves on a long tradition of sweets made with…
Read MoreWe Cook! Mill’s Tavern Market Fish with Lemon Herb Butter, Root Veggies, Purple Beet Purée
Market Fish with Lemon Herb Butter, Poached Root Vegetables, and Purple Beet Purée (Serves 4):This Mill’s Tavern dish features tender market fish topped with zesty lemon herb butter, paired with vibrant poached root vegetables and a creamy purple beet purée! Prep Time: 20 minutesCook Time: 30 minutesTotal Time: 50 minutes INGREDIENTS:For the Market Fish:4 fillets (6 oz…
Read MoreAsk Chef Walter: Fresh Octopus, a culinary journey from sea to table – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: we are beginning the seafood celebration until Christmas Day, and octopus takes the center of the stage because it intimidated anyone in the kitchen. Octopus, a fascinating creature of the deep, is a soft-bodied mollusk belonging to the class Cephalopoda, which also includes squids and cuttlefish. With…
Read MoreNEXT: We Cook! Mill’s Tavern’s Crab, Lobster, and Avocado Parfait
by Chef Ed Bolus, contributing writer – executive chef, Mill’s Tavern Crab, Lobster, and Avocado Parfait (Serves 4):A light and refreshing dish that layers sweet crab, succulent lobster, and creamy avocado, creating a perfect blend of flavors. Ideal as an appetizer or a light meal for special occasions. Total Time: 20 minutes INGREDIENTS:For the Crab Layer:8 oz.…
Read MoreAsk Chef Walter: When in Florence… Lampredotto – Walter Potenza
by Chef Walter Potenza, contributing writer When in Florence… Lampredotto is the perfect street food, invented centuries before the kebab. Friends: During my culinary tourism tour in Tuscany this past September, I embarked on a mission to find the perfect lampredotto in Florence. The weather was gentle, carrying the scents of fresh blooms and the robust aromas…
Read MoreWe Cook! Mill’s Tavern Flatbreads, Fontal Cheese, Peaches, Prosciutto, Arugula, Balsamic Glaze
by Ed Bolus, Executive Chef, Mill’s Tavern, Providence Flatbreads with Fontal Cheese, Peaches, Prosciutto, Arugula, and Balsamic Glaze (Serves 4):This week, Mill’s Tavern shares an easy recipe that packs a big flavor punch. Creamy fontal cheese, sweet peaches, salty prosciutto, fresh arugula and a tangy balsamic glaze on top of a homemade or store-bought flatbread,…
Read MoreAsk Chef Walter: Ricotta Torte with Chef Di Clemente – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Photos: Courtesy Chef Walter, for publication Dear RINT readers, I am in Italy leading our culinary tourism tours, and I am taking this opportunity to share a recipe from one of my colleagues, who is also one of the best pastry chefs in Italy. Enjoy it! Recipe cordially shared by…
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