Posts Tagged ‘foodie’
Ask Chef Walter: The Art and Science of Baking – Chef Walter Potenza
by Chef Walter Potenza, contributing writer Image above, attribution via Farhad Ibrahimzade Master Culinary techniques in the baking department, while understanding the science. Friends: Today, we’re exploring one of the most delightful and rewarding kitchen skills: baking. Whether you’re here to master pastry or are just starting your cooking adventure, understanding the basics of baking…
Read MoreWe Cook! Mill’s Tavern Saffron Bouillabaisse with Tarhana Lobster Jus
by Edward Boulus, executive Chef, Mill’s Tavern, Providence Saffron Bouillabaisse with Tarhana Lobster Jus (Serves 4): This flavorful seafood stew is chock-full of traditional New England ingredients (mussels, clams, shrimp, scallops, lobster, and white fish) with the Middle Eastern twist of saffron-tomato broth enriched with tarhana and lobster jus. Serve with toasted rustic bread for…
Read MoreAsk Chef Walter: Summer Feast for the Palate – Chef Walter Potenza
SUMMER FEAST FOR THE PALATE Let’s discover New England’s culinary soul and the unique palate. Included a test recipe for the classic Lobster roll by Executive Chef Walter Potenza, contributing writer Image, top: Attribution via Steve Wrzeszczynski Friends: Every summer, New England’s unique culinary charm invites travelers to explore its charming coastal villages, misty mountains,…
Read MoreWe Cook! Mill’s Tavern’s Mediterranean Seared Salmon, Olive Tapenade, Artichoke Hearts, Roasted Red Pepper Tahini
by Edward Bolus, Executive Chef, Mill’s Tavern Mediterranean Seared Salmon with Olive Tapenade, Sautéed Artichoke Hearts & Roasted Red Pepper Tahini (Serves 4): A vibrant, flavor-packed dish inspired by the Mediterranean coast. Crisp-seared salmon is paired with briny olive tapenade, sautéed artichoke hearts, and sweet roasted red peppers—all brought together with a creamy lemon-garlic tahini…
Read MoreAsk Chef Walter: Beef Tallow, forgotten super-fat reclaiming its place – Chef Walter Potenza
by Chef Walter Potenza, contributing writer, executive chef The forgotten super-fat reclaiming its place in modern kitchens. Beef Tallow Sweet Potato French Fries, above Friends: In an era where processed vegetable oils dominate supermarket shelves, an ancient culinary staple is making a surprising comeback—beef tallow. Once a cornerstone of traditional cooking, this rich, golden fat…
Read MoreWe Cook! Mill’s Tavern Roasted Bone Marrow with Wagyu Tartare
by Ed Bolus, contributing writer, Executive Chef, Mill’s Tavern, Providence Roasted Bone Marrow with Wagyu Tartare (Serves 4)Enjoy this indulgent dish, courtesy of Mill’s Tavern, as a show-stopping appetizer or an elegant shared plate! Where to Find Bone Marrow:Most high-quality butcher shops and specialty meat markets carry canoe-cut beef marrow bones. You can also find…
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 MoreWe Cook: Mill’s River Chipotle BBQ-brined Bell & Evans Statler Chicken Breast
Chipotle BBQ Brined Bell & Evans Statler Chicken Breast (Serves 4) This dish features juicy, smoky Statler chicken breasts brined in a chipotle BBQ mixture, then roasted to perfection for a flavorful, tender meal. Prep Time: 15 minutes (plus 4–6 hours brining time)Cook Time: 25 minutesTotal Time: 4 hours 40 minutes INGREDIENTS: For the Brine:…
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: 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…
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