Posts Tagged ‘foodie’
Ask 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 MoreWe Cook! Mill’s Tavern Black Angus Filet Mignon with mushroom Bordelaise, leeks, bacon
8oz. Black Angus Filet Mignon with Mushroom Bordelaise, Butter Braised Leeks, and Crispy Bacon Bits (Serves 4): This dish from Mill’s Tavern is the perfect late autumn dinner. Perfectly seared filet mignon complemented by the delicate sweetness of sautéed leeks, a rich mushroom sauce and savory bacon togarnish. It’s a sumptuous, elevated dinner that embodies…
Read MoreAsk Chef Walter: Pumpkin, what to do! – Walter Potenza
by Executive Chef Walter Potenza, contributing writer PUMPKIN WHAT TO DO! Other than the fun-cutting Halloween faces, there are a few suggestions that make sense. Pumpkin cheesecake Italian style recipe included. Friends: Q: Allison C. from Lincoln Wood, Illinois, asked about pumpkins. Here we go, Allison! Fall is the perfect time to get creative with…
Read MoreWe Cook: Mill’s Tavern’s Cauliflower Gnocchi with Green Tahini and Harissa Cream Sauce
by Edward Bolus, contributing writer, executive chef Cauliflower Gnocchi with Green Tahini and Harissa Cream Sauce (Serves 4):This dish from Mill’s Tavern combines crispy cauliflower gnocchi with a green tahini sauce and a spicy harissa cream, creating a flavorful and satisfying meal. Prep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutes INGREDIENTS:For the Cauliflower Gnocchi:4 cups…
Read MoreAsk Chef Walter: Embracing the solo diner – Walter Potenza
by Chef Walter Potenza, contributing writer How restaurants are adapting to the growing trend of guests dining alone. Friends: Solo dining has become a popular trend lately, showing how society is changing. What used to feel strange or uncomfortable is now normal and encouraged everywhere. This shift didn’t happen overnight; it’s been influenced by various societal…
Read MoreAsk Chef Walter: Some Chest-nutting, Castagnaccio – Walter Potenza
by Chef Walter Potenza, contributing writer Friends: In this article we cover the chestnut and one of the famous dishes created named Castagnaccio. During a recent food tour to Tuscany, I stopped at the Pasticceria Pugi in Florence and sampled the traditional and ancient recipe. Much like cereals, a remarkable fruit rich in complex carbohydrates,…
Read MoreAsk Chef Walter: Using Chili Peppers in cooking – Walter Potenza
by Chef Walter Potenza, contributing writer Fresh chili peppers add a vibrant kick of heat and flavor to dishes, enhancing everything from sauces and salsas to stir-fries and marinades. Friends: Chili peppers are a beloved ingredient in Italian and global cooking, especially during their peak season when they are freshest and most vibrant. These fiery…
Read MoreWe Cook! Mill’s Tavern Black Angus Filet Mignon, Mushroom Bordelaise & Bacon Onion Marmalade
Black Angus Filet Mignon with Mushroom Bordelaise and Bacon Onion Marmalade (Serves 4):This elegant dish brings together the luxury of filet mignon complemented by an earthy mushroom bordelaise and savory-sweet bacon onion marmalade for an indulgent dining experience that is simple to prepare Prep Time: 20 minutesCook Time: 40 minutesTotal Time: 1 hour INGREDIENTS:For the Filet Mignon:4…
Read MoreTo Do in RI: Taste of Rhode Island a showcase of food, drink, entertainment. Buy tix now.
October 9th 2024 | 6-9pm | Crowne Plaza Pavilion in Warwick, RI Over 50+ Restaurants, Wineries, Breweries, Distilleries, Bakeries, and Caterers will be featured at this year’s Taste of Rhode Island. The event will also feature Live Music, Charity Auction Items, Entertainment and Awards! Get Your Tickets Here Taste your way through dozens of local restaurants,…
Read MoreWe Cook! Mill’s Tavern’s Grilled New Zealand Rack of Lamb, Pilaf, Labneh, Blueberry Mint Demi
Grilled New Zealand Rack of Lamb, Lebanese Rice Pilaf, Lemon Labneh, and Blueberry Mint Demi (Serves 4): This dish from the team at Mill’s Tavern brings together succulent grilled lamb, fragrant Lebanese rice pilaf, tangy lemon labneh, and a vibrant blueberry mint demi-glace, perfect for any elegant dinner or special occasion at home! Prep Time:…
Read More