Posts Tagged ‘foodie’
We 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…
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…
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