Posts Tagged ‘recipe’
Ask Chef Walter: Using Chili Peppers in cooking – Walter Potenza
by Chef Walter Potenza, contributing writer Fresh chili peppers add a vibrant kick of heat and flavor to dishes, enhancing everything from sauces and salsas to stir-fries and marinades. Friends: Chili peppers are a beloved ingredient in Italian and global cooking, especially during their peak season when they are freshest and most vibrant. These fiery…
Read MoreWe Cook! Mill’s Tavern Lobster Ricotta Ravioli, Corn, Tomatoes, Prosciutto, Sambuca Cream
Lobster Ricotta Ravioli with Roasted Corn, Cherry Tomatoes, Crispy Prosciutto, and Sambuca Cream Sauce (Serves 4): This delicious dish combines the delicate flavors of lobster ricotta ravioli with sweet roasted corn, cherry tomatoes, salty prosciutto, and a rich Sambuca cream sauce. Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes INGREDIENTS:For the Lobster Ricotta Ravioli: ● 12 pre-made lobster ricotta ravioli (3 ravioli…
Read MoreWe Cook! Mill’s Tavern Black Angus Filet Mignon, Mushroom Bordelaise & Bacon Onion Marmalade
Black Angus Filet Mignon with Mushroom Bordelaise and Bacon Onion Marmalade (Serves 4):This elegant dish brings together the luxury of filet mignon complemented by an earthy mushroom bordelaise and savory-sweet bacon onion marmalade for an indulgent dining experience that is simple to prepare Prep Time: 20 minutesCook Time: 40 minutesTotal Time: 1 hour INGREDIENTS:For the Filet Mignon:4…
Read MoreWe Cook! Mill’s Tavern Flatbreads, Fontal Cheese, Peaches, Prosciutto, Arugula, Balsamic Glaze
by Ed Bolus, Executive Chef, Mill’s Tavern, Providence Flatbreads with Fontal Cheese, Peaches, Prosciutto, Arugula, and Balsamic Glaze (Serves 4):This week, Mill’s Tavern shares an easy recipe that packs a big flavor punch. Creamy fontal cheese, sweet peaches, salty prosciutto, fresh arugula and a tangy balsamic glaze on top of a homemade or store-bought flatbread,…
Read MoreAsk Chef Walter: Ricotta Torte with Chef Di Clemente – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Photos: Courtesy Chef Walter, for publication Dear RINT readers, I am in Italy leading our culinary tourism tours, and I am taking this opportunity to share a recipe from one of my colleagues, who is also one of the best pastry chefs in Italy. Enjoy it! Recipe cordially shared by…
Read MoreAsk Chef Walter: Pickling eggplant – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: A tradition of preservation for the winter months, adds techniques, flavors and innovation. Whether you’re new to pickling or continuing a family tradition, this technique is a unique gift. Preserving vegetables, particularly eggplant, for the winter is a time-honored tradition in many cultures, particularly in Mediterranean and…
Read MoreWe Cook! Mill’s Tavern’s Grilled New Zealand Rack of Lamb, Pilaf, Labneh, Blueberry Mint Demi
Grilled New Zealand Rack of Lamb, Lebanese Rice Pilaf, Lemon Labneh, and Blueberry Mint Demi (Serves 4): This dish from the team at Mill’s Tavern brings together succulent grilled lamb, fragrant Lebanese rice pilaf, tangy lemon labneh, and a vibrant blueberry mint demi-glace, perfect for any elegant dinner or special occasion at home! Prep Time:…
Read MoreAsk Chef Walter: Sardinian Pizza – Walter Potenza
pizza recipe
Read MoreWe Cook! Mill’s Tavern’s Bacon-wrapped Venison, Rainbow Carrots, Strawberry Gastrique
Bacon-Wrapped Venison with Butter-Poached Rainbow Carrots and Strawberry Gastrique Serves 4 This elegant dish from Mill’s Tavern combines the rich flavors of bacon-wrapped venison with the sweetness of butter-poached rainbow carrots and a tangy strawberry gastrique, making it perfect for a special occasion or a gourmet meal at home. Prep Time: 20 minutes Cook Time:…
Read MoreAsk Chef Walter: Spanakopita, a Greek classic – Walter Potenza
by Master Chef Walter Potenza, contributing writer Dear RINT readers, Today, I am sharing a Greek classic recipe, simple to make and always reliable. Spanakopita is a delicious traditional Greek savory pastry enjoyed for over 400 years! It’s a famous Greek street and finger food, similar to the Turkish dish Taranaki. You can find it…
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