Posts Tagged ‘chef’
We Cook! Mill’s Tavern’s Oven-seared Cauliflower Steak with Green Tahini, Harissa Cream
Oven-Seared Cauliflower Steak with Green Tahini and Harissa Cream (Serves 4): This week, Mill’s Tavern presents a recipe that is perfect for Meatless Monday! Golden, oven-seared cauliflower steaks are paired with a vibrant green tahini sauce and a spicy harissa cream, making for a hearty side dish or vegetarian main course. Prep Time: 15 minutes…
Read MoreAsk Chef Walter: His Majesty, the San Marzano Tomato – Chef Walter Potenza
by Chef Walter Potenza, contributing writer HIS MAJESTY THE SAN MARZANO TOMATO Thanks to its history, connection with the territory, and extraordinary qualities, San Marzano continues to be loved and appreciated worldwide, representing the excellence of Italian cuisine. Friends: The San Marzano tomato stands out in the culinary world with its unique and unparalleled sweet…
Read MoreAsk Chef Walter: Testing olive oil, a tutorial – Walter Potenza
by Chef Walter Potenza, contributing writer Photos: Walter Potenza Friends: In this article, I would like to take you on a brief discovery and taste of olive oil. Many of you would like more answers; from selecting to tasting to purchasing, the olive oil dilemma continues to create confusion and uncertainty. Olive oil is an…
Read MoreWe Cook! Mill’s Tavern Miso Glazed Salmon with Saffron Beurre Blanc and Lemon Herb Orzo
by Chef Edward Bolus, Mill’s Tavern, contributing writer Miso Glazed Salmon with Saffron Beurre Blanc and Lemon Herb Orzo (Serves 4): This exquisite dish features tender salmon fillets glazed with a savory miso marinade, accompanied by a luxurious saffron beurre blanc and refreshing lemon herb orzo, making it perfect for an upscale family dinner or…
Read MoreAsk Chef Walter: Sardinian Pizza – Walter Potenza
pizza recipe
Read MoreWe Cook! Mill’s Tavern’s Bacon-wrapped Venison, Rainbow Carrots, Strawberry Gastrique
Bacon-Wrapped Venison with Butter-Poached Rainbow Carrots and Strawberry Gastrique Serves 4 This elegant dish from Mill’s Tavern combines the rich flavors of bacon-wrapped venison with the sweetness of butter-poached rainbow carrots and a tangy strawberry gastrique, making it perfect for a special occasion or a gourmet meal at home. Prep Time: 20 minutes Cook Time:…
Read MoreAsk Chef Walter: Spanakopita, a Greek classic – Walter Potenza
by Master Chef Walter Potenza, contributing writer Dear RINT readers, Today, I am sharing a Greek classic recipe, simple to make and always reliable. Spanakopita is a delicious traditional Greek savory pastry enjoyed for over 400 years! It’s a famous Greek street and finger food, similar to the Turkish dish Taranaki. You can find it…
Read MoreWe Cook! Mill’s Tavern’s Calamari with Shishito Pepper Salsa, Cilantro Lime Dressing
calamari recipe
Read MoreAsk Chef Walter: Preserving tomatoes in the summer. How to do it. – Walter Potenza
preserving tomatoes
Read MoreWe Cook! Mill’s Tavern’s Statler Chicken Breast, Grapefruit Avocado Salad, Aioli, Roasted Veggies
Buttermilk-Brined Bell & Evans Statler Chicken Breast with Grapefruit Avocado Salad, Green Goddess Aioli, and Roasted Summer Vegetables (Serves 4): This summer-inspired dish from Mill’s Tavern features tender buttermilk-brined chicken, paired with a refreshing grapefruit avocado salad, creamy Green Goddess aioli, and roasted summer vegetables for a vibrant and flavorful meal. Prep Time: 20 minutes…
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