Posts Tagged ‘foodie’
Butter and Wine Braised Leeks – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4-6 The feelings of Autumn are coming back into the kitchen. Leeks are coming out of the ground as I write this recipe. 4 leeks, trimmed of all the green, sliced down the middle and washed off 1 stick of butter 1 cup white wine 1 teaspoon fresh thyme…
Read MoreCorn and Cabot Pepper Jack Pancakes – Anthony Salemme
By Anthony Salemme, contributing chef Makes 12 pancakes Local butter and sugar corn season is coming to an end. These can be served as an appetizer, side dish, or even a main meal. Enjoy! Pancakes 3 ears of cooked corn, taken off the cob 1 ½ cups flour 1 teaspoon baking powder 1 cup Cabot…
Read MorePeach and Almond Bakewell Tart – Anthony Salemme
by Anthony Salemme, contributing chef Serves 8 As we near the end of local stone fruit here is a simple recipe of Frangipane and peaches. You can substitute, plums, nectarines, mango. 1 pre-rolled 9” pastry shell, store bought is totally fine 1 can sweetened condensed milk 4 peaches, peeled and sliced 1 cup almond flour…
Read MoreTomato, Bacon, Corn Tart with Bacon Gorgonzola Crumble – Anthony Salemme
by Anthony Salemme, contributing chef Makes 6 individual or 1 large tart The combination of all these ingredients tastes like the best grilled cheese, bacon and tomato sandwich but at a whole other level. 1 package Puff pastry sheets, defrosted 3 Beefsteak tomatoes, cut into a total of 6 thick slices, 1 for each tart,…
Read MoreScallop and Pineapple Ceviche – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 as a starter This Summer may be starting to wind down, however this chilled appetizer or main course is very satisfying. Serve with tortilla chips and maybe some guacamole – and you have a meal. 12 ounces sea scallops, muscle removed and sliced in half 1 cup pineapple,…
Read MoreRI Calamari with Sticky Thai Basil Sauce – Anthony Salemme
By Anthony Salemme RI Calamari with Sticky Thai Basil Sauce and Stir-fried Vegetables Serves 4 I’m fortunate to have my Fry Daddy set up outside during the summer months. This fried calamari has a sweet heat sauce with a sweet Thai Basil. Calamari 1 ½ pounds Calamari tubes only, sliced into rings 2 teaspoons black…
Read MoreElote Mexican Street Corn on the Cob – 2 ways – Anthony Salemme
By Anthony Salemme, contributing chef Serves 8 We are lucky in New England to have some of the best butter and sugar corn. I have kicked it up a notch in this recipe by rolling the pulverized flaming hot and ranch Doritos. 8 ears butter and sugar corn, shucked 2 teaspoons salt 1 cup cup…
Read MorePeach and Yellow Tomato Gazpacho – Anthony Salemme
By Anthony Salemme, contributing chef Printable recipe, bottom of page Serves 4 – 6 as a starter This time of year, in New England, peaches and tomatoes are ripe at the same time. 3 cups peaches, peeled and sliced (about 6 peaches) 2 pounds yellow tomatoes, seeded and chopped 1 yellow pepper, seeded and chopped…
Read MoreRecipe for the 4th: Grilled Zucchini & Summer Squash Salad – Anthony Salemme
Grilled Zucchini and Summer Squash Salad By Anthony Salemme, contributing chef This is a simple side salad to go with grilled meats or seafood this 4th of July weekend – enjoy! Serves 6 2 zucchini 2 summer squash 1 red onion, peeled 2 Tablespoons olive oil 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon rosemary…
Read MoreLemon Ginger Squares – Chef Anthony Salemme
By Anthony Salemme It’s Summer and these are always a great dessert to bring to a picnic or BBQ. You can substitute lime juice if you want Yield 12 Crust 1 1⁄4 cups/155 grams all-purpose flour 1⁄3 cup granulated sugar 1 teaspoon lemon zest 1⁄4 teaspoon salt 10 tablespoons cold unsalted butter, cut into cubes…
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