Posts Tagged ‘recipe’
Ask Chef Walter – Cooking lesson about Zuppa di Farro – Walter Potenza
by Chef Walter Potenza, contributing writer Good morning, friends: Today’s cooking lesson is about the zuppa di farro from Tuscany. Follow us in our kitchens! The storied history of Grano Farro dates back to ancient times when it served as the foundational grain that sustained Mediterranean and Near Eastern populations for millennia. It also held…
Read MoreWe Cook! Mill’s Tavern’s Maple Creme Brulee – Edward Bolus
creme brulee recipe
Read MoreWe Cook! Mill’s Tavern’s Portuguese Bread Pudding, Chantilly Cream, Madeira Caramel
by Executive Chef Edward Bolus, Mill’s Tavern Portuguese Bread Pudding with Chantilly Cream and Madeira Caramel: Experience the sumptuous delight of Mill’s Tavern’s Portuguese Bread Pudding. The restaurant’s signature dessert melds velvety custard with Portuguese sweet bread and Madeira-soaked currants, baked to a golden perfection. Each decadent slice is adorned with Madeira caramel and vanilla-kissed…
Read MoreAsk Chef Walter: Frank Sinatra’s favorite RI foods and a recipe – Chef Walter Potenza
by Master Chef Walter Potenza Dear RINewsToday readers: Here is a good question from this week – and our answer… Denise V. from Seal Beach, California, wanted to know Frank Sinatra’s favorite foods. I had the privilege of running the kitchens of one of Rhode Island’s most famous restaurants during the 70s. In those days,…
Read MoreWe Cook! – Mill’s Tavern Pan-Seared Salmon, Parmesan Kohlrabi, Saffron Aioli – Edward Bolus
by Edward Bolus, chef, Mill’s Tavern, Providence Pan Seared Salmon with Roasted Parmesan Kohlrabi and Saffron Aioli This special Mill’s Tavern recipe pairs buttery salmon fillets with earthyroasted kohlrabi, gParmesan cheese, and a luscious saffron aioli. The dish is a symphony of flavors and textures, and the best part is that it can be prepared…
Read MoreWe Cook! – Mill’s Tavern Roasted Statler Chicken, Bulgur Pilaf, Winter Squashes, & Tzatziki Sauce
by Edward Bolus, Executive Chef Roasted Statler Chicken with Bulgur Pilaf, Winter Squashes, and Tzatziki Sauce Mill’s Tavern’s succulent Statler chicken (which simply means the drumette is still attached to the breast) with bulgur pilaf and winter squashes is the perfect autumn dish. Seared until crisp and, then roasted to perfection and served alongside hearty…
Read MoreWe Cook! Mill’s Tavern North Atlantic Swordfish w/arugula, fennel, blood oranges over muhammara
We welcome Mill’s Tavern who will be joining us for our WE COOK! feature. Here is their first recipe – check out the info on Mill’s, below the recipe – welcome! Mill’s Tavern’s North Atlantic Swordfish with Arugula, Fennel, Blood Oranges over Muhammara Mill’s Tavern’s first featured recipe is a sensational dish that combines perfectly…
Read MoreWe Cook! Red Stripe’s Moules Marinières – Chef Joe Peticca
by Chef Joe Peticca, contributing writer Red Stripe’s Moules Marinières Moules Marinières, a classic French dish featuring fresh mussels in a fragrant white wine and shallot broth, is both elegant and surprisingly easy to prepare. Servings: 1-2 servings of Red Stripe’s Moules Marinières. Total Time: 30 minutes Red Stripe’s Moules Marinières (Entrée) Ingredients: Instructions: 1.…
Read MoreWe Cook! Red Stripe’s Fried Shrimp – Chef Joe Peticca
Red Stripe’s Fried Shrimp Savor the irresistible flavors of Red Stripe’s Fried Shrimp at home! Each succulent shrimp is enveloped in a crispy, seasoned breading, delivering a harmonious balance of smokiness and spices that make this dish any seafood lover’s delight. Whether enjoyed as a specialty appetizer or a satisfying main course, Red Stripe’s Fried…
Read MoreWe Cook! Red Stripe’s Buttermilk Chicken Sandwich – Joe Peticca
Red Stripe’s Buttermilk Chicken Sandwich Red Stripe’s Buttermilk Chicken Sandwich is a mouthwatering delight featuring tender, marinated chicken breasts coated in a flavorful blend of spices and fried to a golden-brown perfection. Drizzled with your choice of hot honey or buffalo sauce and served on a soft hamburger bun with fresh lettuce, tomato, and creamy…
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