Posts Tagged ‘recipe’
WE COOK! Mill’s Tavern’s Seared Long Island Duck with Bok Choy, Rice, Blueberry Gastrique
by Edward Bolus, Executive Chef, Mill’s Tavern, Providence Seared Long Island Duck Breast with Soy Ginger Braised Bok Choy, Coconut Bamboo Rice, and Blueberry Gastrique (Serves 4): This tasty dish, courtesy of Mill’s Tavern, combines crispy duck with flavorful bok choy, aromatic coconut bamboo rice, and a sweet blueberry sauce, making it a delightful meal…
Read MoreWe Cook! Mill’s Tavern Vegan Stuffed Bell Peppers with Quinoa and Marinara Sauce
stuffed pepper recipe from mill’s tavern
Read MoreWe Cook! Mill’s Tavern Baked Brie with Roasted Garlic, Glazed Almonds, Spiced Honey & Crostini
Baked Brie with Roasted Garlic, Glazed Almonds, Spiced Honey & Crostini (Serves 4):This elegant yet simple to prepare appetizer combines creamy baked Brie with sweet and spicy flavors, perfect for any gathering! Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour and 15 minutes INGREDIENTS: For the Baked Brie: For the Glazed…
Read MoreAsk Chef Walter: Bone-in Pork Loin Milanese – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: Today, I am sharing a recipe made with pork loin with the bone left attached to the flesh. The photo offers sauteed greens and potatoes, but you can also pair the loin chop with a wonderful arugula salad. “Alla Milanese” is an Italian culinary term that refers…
Read MoreWe Cook! Mill’s Tavern’s Miso Glazed Salmon, Sesame Soy Veggy Medley, Lemon Butter Cream
by Edward Bolus, Executive Chef, Mill’s Tavern, Providence Miso Glazed Salmon with Sesame Soy Vegetable Medley and Lemon Butter Cream (Serves 4):This dish from Mill’s Tavern features miso-glazed salmon paired with a vibrant sesame soy vegetable medley and rich lemon butter cream. The combination of savory, sweet, and tangy flavors create a balanced and delicious…
Read MoreWe Cook! Mill’s Tavern Flatbread with roasted tomato, pepper, onion, mozzarella, basil pesto
flatbread recipe from Mill’s Tavern
Read MoreWe Cook: Mill’s Tavern’s Branzino with Strawberry Yuzu Beurre Blanc, Tarragon Pineapple Chutney
by Executive Chef Edward Bolus, Mill’s Tavern Branzino with Strawberry Yuzu Beurre Blanc and Tarragon Pineapple Chutney (Serves 4):Mill’s Tavern’s newest branzino dish features delicate fillets topped with a luscious strawberry yuzu beurre blanc paired with a sweet and tangy tarragon pineapple chutney. The combination of fresh, vibrant flavors creates a sophisticated and delightful meal…
Read MoreAsk Chef Walter: Mastering Polpette – Italian Meatballs – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: Let’s delve into the fascinating history of Italian meatballs, explore the steps to create a perfect batch, discuss the ideal meat choices, and uncover the pitfalls to avoid for a successful execution. Italian meatballs, or as they’re known in Italian cuisine, “polpette,” are more than just a dish. They’re…
Read MoreWe Cook! Mill’s Tavern’s Saffron Gnocchi, Shrimp, Scallops, Carmelized Fennel, Cream Sauce
by Edward Bolus, Executive Chef, Mill’s Tavern, Providence Saffron Gnocchi with Shrimp, Scallops, and Carmelized Fennel in a Sambuca Cream Sauce (Serves 4)This dish, courtesy of Mill’s Tavern, combines the delicate flavors of saffron and seafood with the anise aroma of Sambuca, creating a sophisticated and delicious meal perfect for a family of four. Prep…
Read MoreWe Cook! Mill’s Tavern’s Statler Chicken, Edamame, Corn, Potato Succotash, Dijon Demi
by Executive Chef Edward Bolus Statler Chicken Breast with Edamame, Corn, Potato, and Confit Chicken Succotash, Creamy Dijon Demi (Serves 4): Courtesy of Chef Bolus, enjoy an extraordinary meal featuring broiled Statler chicken breasts served with a flavorful confit chicken succotash and drizzled with a creamy Dijon demi sauce. It’s perfect for an elegant dinner…
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