Posts Tagged ‘recipe’
We Cook! Point Judith Calamari, Chickpeas, Quinoa-Tabbouleh Salad, Red Pepper Hummus
calamari recipe
Read MoreAsk Chef Walter: Gnocchi with Pesto lesson – Chef Walter Potenza
by Executive Chef Walter Potenza Friends: In the heart of your cozy kitchen, amidst the comforting aroma of simmering sauces and the rhythmic clatter of utensils, lies the scene of your culinary passion. Here, you orchestrate a symphony of flavors, transforming simple ingredients into culinary masterpieces. Today, your focus is crafting pillowy-soft gnocchi, a tender…
Read MoreWe Cook! Mill’s Tavern’s Cajun North Atlantic Swordfish, Mango Salsa, Cilantro Citrus Aioli
Cajun North Atlantic Swordfish with Mango Salsa and Cilantro Citrus Aioli (Serves 4): This Mill’s Tavern dish elevates hearty swordfish with the bold spices of Cajun seasoning, freshness of mango, and the creamy tang of a zesty aioli for a delightful seafood experience. It’s perfect for any spring or summer dinner! Prep Time: 30 minutes.…
Read MoreWe Cook! Mill’s Tavern Short Rib Sage Polenta
by Chef Edward Bolus, contributing writer, Mill’s Tavern Short Rib Sage Polenta (Serves 4): This Mill’s Tavern recipe features succulent, slow-cooked beef short ribs in a rich red wine sauce, served over a bed of creamy sage polenta. The robust, comforting dish is the ideal meal for a cozy family dinner at home during these…
Read MoreWE COOK! Mill’s Tavern: Tuna Tartare with Togarshi, Wasabi Cream Sauce, Fried Prawn Chips
by Chef Edward Bolus, Mill’s Tavern, contributing writer Tuna Tartare with Togarashi, Wasabi Cream Sauce, and Fried Prawn Chips: This dish combines the richness of sushi-grade tuna with the spicy kick of togarashi and wasabi, balanced by the crunchiness of fried prawn chips. Enjoy this elegant appetizer that’s sure to impress, courtesy of Mill’s Tavern…
Read MoreWE COOK! Mill’s Tavern’s Coffee-braised Short Ribs, Creamy Truffled Polenta, Gremolata
by Edward Bolus, Executive Chef, Mill’s Tavern, Providence Coffee-Braised Short Ribs with Creamy Truffled Polenta and Gremolata: For your next dinner party, treat your guests to an exquisite blend of flavors with Mill’s Tavern’s Coffee-Braised Short Ribs. Served with creamy truffled polenta and garnished with a vibrant gremolata, this luxurious dish promises a memorable meal,…
Read MoreWE COOK! Mill’s Tavern Fried Calamari, Lemon Aioli, Kalamata Olive Roasted Red Pepper Salsa
by Edward Bolus, Executive Chef, Mill’s Tavern, contributing writer Fried Calamari with Lemon Aioli + Kalamata Olive and Roasted Red Pepper Salsa: Mill’s Tavern is serving up crispy calamari with a twist, pairing it with zesty lemon aioli and a punchy olive and pepper salsa that’ll kick your taste buds into high gear. It’s the…
Read MoreWe Cook! Mill’s Tavern Seared Scallops & Risotto w/shaved Truffle, Beet Puree Cream, Herb Oil
by Executive Chef Edward Bolus, Mill’s Tavern Seared Scallops & Risotto with Shaved Truffle, Beet Purée Cream and Herb Oil: Mill’s Tavern has crafted an exquisite dish featuring luscious, seared scallops served with a vibrant beet purée cream, earthy shaved truffles, creamy risotto, and a drizzle of house-made herb oil, adding a touch of freshness…
Read MoreWE COOK! Mill’s Tavern’s Pan Seared Halibut plus. Valentine’s at 2 restaurants – Chef Edward Bolus
by Executive Chef Edward Bolus, Mill’s Tavern Restaurant specials for Valentine’s Day – and Recipe for: Pan-Seared Halibut over Winter Puree with Pomegranate Relish and Red Spinach Frisée Salad: This Mill’s Tavern seafood dish features perfectly seasoned pan-cooked halibut fillets served over a smooth, buttery winter puree of butternut squash and carrots. The meal is…
Read MoreWe Cook! Mill’s Tavern’s Coq au Vin Blanc (Onions, Mushrooms, Risotto) – Edward Bolus
by Executive Chef Edward Bolus, Mill’s Tavern Coq au Vin Blanc with Confit Pearl Onions, Wild Mushroom Conserva Confit over Herb-Truffled Risotto: This Mill’s Tavern recipe is a luxurious delight, pairing succulent Coq au Vin Blanc with creamy herb-truffled risotto. Topped with the sweet notes of confit pearl onions and the earthy richness of a wild…
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