Posts Tagged ‘foodie’
We Cook! Mill’s Tavern Short Rib Sage Polenta
by Chef Edward Bolus, contributing writer, Mill’s Tavern Short Rib Sage Polenta (Serves 4): This Mill’s Tavern recipe features succulent, slow-cooked beef short ribs in a rich red wine sauce, served over a bed of creamy sage polenta. The robust, comforting dish is the ideal meal for a cozy family dinner at home during these…
Read MoreWE COOK! Mill’s Tavern: Tuna Tartare with Togarshi, Wasabi Cream Sauce, Fried Prawn Chips
by Chef Edward Bolus, Mill’s Tavern, contributing writer Tuna Tartare with Togarashi, Wasabi Cream Sauce, and Fried Prawn Chips: This dish combines the richness of sushi-grade tuna with the spicy kick of togarashi and wasabi, balanced by the crunchiness of fried prawn chips. Enjoy this elegant appetizer that’s sure to impress, courtesy of Mill’s Tavern…
Read MoreWE COOK! Mill’s Tavern’s Coffee-braised Short Ribs, Creamy Truffled Polenta, Gremolata
by Edward Bolus, Executive Chef, Mill’s Tavern, Providence Coffee-Braised Short Ribs with Creamy Truffled Polenta and Gremolata: For your next dinner party, treat your guests to an exquisite blend of flavors with Mill’s Tavern’s Coffee-Braised Short Ribs. Served with creamy truffled polenta and garnished with a vibrant gremolata, this luxurious dish promises a memorable meal,…
Read MoreAsk Chef Walter: Zeppoles! – Chef Walter Potenza
by Executive Chef Walter Potenza Friends: This week, I have been swamped responding to the Zeppole questions. I think publishing a brief article on its history and an original recipe may help alleviate the task. The Zeppole of San Giuseppe is a beloved Neapolitan dessert that has gained popularity throughout Italy and the world, especially among…
Read MoreWE COOK! Mill’s Tavern’s Honey Balsamic Glazed Swordfish, Cranberry Almond Quinoa Salad
swordfish recipe
Read MoreWE COOK! Mill’s Tavern Fried Calamari, Lemon Aioli, Kalamata Olive Roasted Red Pepper Salsa
by Edward Bolus, Executive Chef, Mill’s Tavern, contributing writer Fried Calamari with Lemon Aioli + Kalamata Olive and Roasted Red Pepper Salsa: Mill’s Tavern is serving up crispy calamari with a twist, pairing it with zesty lemon aioli and a punchy olive and pepper salsa that’ll kick your taste buds into high gear. It’s the…
Read MoreAsk Chef Walter: How to Poach Seafood – Chef Walter Potenza
Hey friends and RINT followers: Marybeth C. from Bakersfield, California, asked for clarifications on poaching seafood. Here you have it! Poaching seafood is a gentle cooking method that simmers seafood in a flavorful liquid until cooked. Here’s how to do it in 6 easy steps and methods I use in my kitchens. That’s it! Poaching is a…
Read MoreAsk Chef Walter: Keep these foods out of the refrigerator – Chef Walter Potenza
Ask Chef Walter Flavors + Knowledge Segment follower Andrew L. from Laramie, Wyoming, inquired about “foods that don’t need refrigeration”. Here we go, Andrew! Refrigeration is vital to modern food preservation, providing a safe and convenient storage solution for perishable items. While refrigerators are essential in most households, it is important to acknowledge that certain…
Read MoreWE COOK! Mill’s Tavern’s Potato Leek Soup with Bacon, Crispy Leek, Herb Oil – Edward Bolus
by Executive Chef Edward Bolus, Mill’s Tavern Potato and Leek Soup with House-made Lardon (or Bacon), Crispy Leek, and Herb Oil Mill’s Tavern’s creamy Potato and Leek Soup, elevated by savory house-made lardon (or bacon) and topped with golden, crispy leeks, offers a symphony of textures and tastes. The smooth blend of tender potatoes and…
Read MoreAsk Chef Walter: Mistakes to avoid when buying bread – Chef Walter Potenza
by Executive Chef Walter Potenza Hello RINT friends: Carol R. from Marshall Minnesota, asked about choosing the right bread when confronted with the many varieties in supermarkets: Here we go Carol! Buying bread is common for many people, and choosing the right type and quality is essential to suit your preferences and dietary needs. When…
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