Posts Tagged ‘recipe’
Ask Chef Walter: The local butcher shop – Chef Walter Potenza
by Chef Walter Potenza, contributing writer, Chef Walter’s Cooking School Photos provided: Chef Walter When you walk into a family butcher shop, you are not just buying meat; you are becoming a member of that community where quality outshines convenience. Friends: Well, living in small Rhode Island has some conveniences: the ocean nearby, beautiful greenery, great restaurants,…
Read MoreAsk Chef Walter: Paella Perfecta, with Chef Walter Potenza
Paella Perfecta. History, styles and the common mistakes to avoid, including some kitchen secrets and a recipe from Spain. Friends: Paella- the very sound of the word evokes a vision of the scorching coasts of Spain, the cacophony of street markets, and the aroma wafting of that savory, saffron-scented steam. This iconic creation from Valencia is perhaps…
Read MoreAsk Chef Walter: Why Italians eat lentils on New Year’s Eve – Walter Potenza
by Chef Walter Potenza, contributing writer Photo: Chef Walter making cotechino in his kitchen Salve amici: For dinner, on New Year’s Eve try lentils with cotechino sausage. If you cannot find the cotechino in your local market, consider using good-quality sweet Italian sausage. Effortless to prepare, the combination will deliver superb taste and hopefully prosperity…
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 MoreWe Cook! Mill’s Tavern Market Fish with Lemon Herb Butter, Root Veggies, Purple Beet Purée
Market Fish with Lemon Herb Butter, Poached Root Vegetables, and Purple Beet Purée (Serves 4):This Mill’s Tavern dish features tender market fish topped with zesty lemon herb butter, paired with vibrant poached root vegetables and a creamy purple beet purée! Prep Time: 20 minutesCook Time: 30 minutesTotal Time: 50 minutes INGREDIENTS:For the Market Fish:4 fillets (6 oz…
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 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…
Read MoreWe Cook! Mill’s Tavern’s Saffron Seafood Risotto (gluten-free)
Saffron Seafood Risotto (Gluten-Free) (Serves 4): This risotto from Mill’s Tavern combines fresh seafood with the aromatic richness of saffron for a creamy, flavorful dish. Perfect for a special occasion or a cozy family dinner. Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes INGREDIENTS:For the Seafood: For the Risotto: For Finishing:…
Read MoreNEXT: We Cook! Mill’s Tavern’s Crab, Lobster, and Avocado Parfait
by Chef Ed Bolus, contributing writer – executive chef, Mill’s Tavern Crab, Lobster, and Avocado Parfait (Serves 4):A light and refreshing dish that layers sweet crab, succulent lobster, and creamy avocado, creating a perfect blend of flavors. Ideal as an appetizer or a light meal for special occasions. Total Time: 20 minutes INGREDIENTS:For the Crab Layer:8 oz.…
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