Posts Tagged ‘foodie’
Old-Fashioned Chicken Noodle Soup – Anthony Salemme
by Anthony Salemme, contributing chef Serves 6 The winter chill is in the air and there is nothing better to comfort you than chicken soup. Wintertime penicillin for your body. _____ 1 2 ½ -3 pound whole chicken or 4 breasts with bones 3 quarts water or chicken broth 1 pound carrots, peeled and sliced…
Read MoreChristmas Lasagna – Anthony Salemme
by Anthony Salemme, contributing chef Serves 8-10 Growing up in an Italian family, the first course of our Christmas feast was always Lasagna. There was always about 20 guests and my Grandmother Fanny cooked for all of us every year. 1 pound lasagna sheets cooked for 6 minutes 1 pound ground beef 1 pound hot…
Read MorePulled BBQ Turkey Leftovers over Polenta – Anthony Salemme
by Anthony Salemme, contributing chef Left over Thanksgiving food creations are one of my favorites. If you don’t have butternut squash, you can use leftover sweet potatoes. Serves 4 3 cups roasted dark turkey meat 2 cups your favorite BBQ sauce 1/2 cup cranberry sauce 1 jalapeño seeded and chopped, optional Polenta 1 cup cornmeal …
Read MoreCaramel Maple Pecan Bacon Cupcakes – Anthony Salemme
By Anthony Salemme, chef Makes 12 Turn up Dessert for Thanksgiving with these decadent cupcakes. They can be made the day before and just remove from the refrigerator while you’re eating dinner and top with cooked bacon slices. Maple Caramel Sauce ½ cup granulated sugar ½ cup maple syrup 6 tablespoons unsalted butter at room…
Read MoreWe Cook! Apple picking time – Caramel Apple, Gruyeré Dutch Baby – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4-6 I was inspired to recreate this Dutch Baby after watching an episode of Bob’s Burgers when Linda Belcher insisted on ordering one even though it took 20 minutes to cook. Here’s my version. 6 eggs 1 ½ cups gruyeré cheese, shredded 1 ½ cups flour ½ teaspoon black…
Read MoreChicken, Bacon, and Brown Butter Pearl Onion Pot Pie – Anthony Salemme
By Chef Anthony Salemme Serves 6 A rustic rich filling of diced chicken, thick-cut bacon and brown butter pearl onions will satisfy your comfort food craving. 6 boneless chicken thighs 8 ounces thick-cut bacon 2 small onions, sliced thin 8 ounces pearl onions, defrosted 4 cloves garlic, minced 3 Tablespoons butter 1 Tablespoon olive oil…
Read MoreMaple Butternut Squash, Pear and Mushroom Strudel – Anthony Salemme
by Anthony Salemme, contributing chef Serves 4 Seasonal roasted Butternut Squash is a staple vegetable during the Fall and Winter months. Sometimes not the easiest to handle, but it’s worth the work to cut and peel it yourself. This can be a starter or a main course. 1 ½ pounds butternut squash, peeled, seeded, and…
Read MoreHarvest Apple Cranberry Cake – Anthony Salemme
By Anthony Salemme, contributing chef Serves 10 After going to the farm stand in North Scituate I bought way too many apples. With the recent chill in the air, I was craving this apple cake my Mom used to make. 4 large apples – peeled, cored, and cubed 3 ounces dried cranberries 1 Tablespoon lemon…
Read MoreToday’s Recipe – Coconut, Corn, and Poblano Chowdah – Anthony Salemme
by Anthony Salemme, contributing chef Serves 4-6 Sweet Corn season is coming to an end as I write this recipe. It was abundant this year. This Mexican style chowder is very satisfying as a main meal, maybe add a bitter green salad to go with it and you’re all set. 2 Tablespoons coconut oil 2…
Read MoreGrape Harvest Chicken with Shallots and Buratta Cheese – Anthony Salemme
by Anthony Salemme, contributing chef Serves 4 If you are a wine maker or wine enthusiast it is time to harvest your grapes. This is a simple yet tasty sauce for your every day chicken cutlet. 4 boneless chicken breasts 4 ounces Buratta cheese, sliced in quarters 1/3 cup flour 1 teaspoon sea salt ½…
Read More