Posts Tagged ‘foodie’
WE COOK! Mill’s Tavern Seared Duck Breast, poached plums, parsnip puree, Mandarin demi – Edward Bolus
by Executive Chef, Edward Bolus, Mill’s Tavern Seared Duck Breast with Pinot Noir Poached Plums, Parsnip Puree, and Mandarin Duck Demi Sauce This Mill’s Tavern dish offers a harmonious blend of flavors and textures. Crispy seared duck breast is complemented by sweet and tangy Pinot Noir-poached plums and creamy parsnip puree while the mandarin duck…
Read MoreWE COOK! Mill’s Tavern Adobe Chicken with Heirloom Rainbow Carrots, Wild Rice, Beet Cream – Edward Bolus
by Edward Bolus, executive chef, Mill’s Tavern Adobo Chicken with Heirloom Rainbow Carrots, Wild Rice, and Beet Cream: This flavorful dish features tender chicken in a savory marinade, accompanied by vibrant heirloom rainbow carrots, fragrant wild rice, and a velvety beet cream drizzle. Deceptively easy to prepare, you can also enjoy this dish at Mill’s…
Read MoreAsk Chef Walter: Preserving Paradise – Chef Walter Potenza
A guide to crafting delectable jams, zesty marmalades, and delightful jellies Good morning, friends and RINT readers: Gregory T. from Antelope, Oregon, inquired about various preserves and the technical procedures needed. Here we go, Greg! Making jams, jellies, and marmalades is a delightful way to enjoy the taste of seasonal fruits all year round. Whether you’re…
Read MoreWe Cook! Mill’s Tavern’s Coq au Vin Blanc (Onions, Mushrooms, Risotto) – Edward Bolus
by Executive Chef Edward Bolus, Mill’s Tavern Coq au Vin Blanc with Confit Pearl Onions, Wild Mushroom Conserva Confit over Herb-Truffled Risotto: This Mill’s Tavern recipe is a luxurious delight, pairing succulent Coq au Vin Blanc with creamy herb-truffled risotto. Topped with the sweet notes of confit pearl onions and the earthy richness of a wild…
Read MoreWe Cook! Mill’s Tavern’s Maple Creme Brulee – Edward Bolus
creme brulee recipe
Read MoreWe Cook! Mill’s Tavern Mediterranean Braised Octopus Salad – Edward Bolus
Mill’s Tavern Octopus Salad
Read MoreAsk Chef Walter: Vegetables considered fruit – Chef Walter Potenza
ask chef walter about veggies
Read MoreWe Cook! Mill’s Tavern Pomegranate-Roasted Beets with Goat Cheese – Edward Bolus
goat cheese recipe
Read MoreAsk Chef Walter: Torrone, the ancient sweet
by Master Chef Walter Potenza Good morning from Rhode Island, USA! With the holiday season upon us, I visited one of Rhode Island’s most iconic bakeries. Having changed management and operation a few years ago, the bakery has been rebranded but has maintained its name since 1915. It continues to hold a well-deserved reputation for quality…
Read MoreWe Cook! Mill’s Tavern’s Portuguese Bread Pudding, Chantilly Cream, Madeira Caramel
by Executive Chef Edward Bolus, Mill’s Tavern Portuguese Bread Pudding with Chantilly Cream and Madeira Caramel: Experience the sumptuous delight of Mill’s Tavern’s Portuguese Bread Pudding. The restaurant’s signature dessert melds velvety custard with Portuguese sweet bread and Madeira-soaked currants, baked to a golden perfection. Each decadent slice is adorned with Madeira caramel and vanilla-kissed…
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