Posts Tagged ‘recipe’
Ask Chef Walter: The Art of Pie Crust – Chef Walter Potenza
by Chef Walter Potenza, contributing writer Image Attribution via Levi Guzman, top: Friends: today a cooking lesson on pie crust, with some delectable recipes. A few things in baking are as satisfying as the perfect pie crust, yet as intimidating. A well-made crust should be tender, flaky, and buttery, serving as the ideal vessel for…
Read MoreWe Cook! Mill’s Tavern’s Heirloom Tomato Caprese with Basil Gel and Balsamic Drizzle
Heirloom Tomato Caprese with Basil Gel and Balsamic Drizzle (Gluten-Free; Serves 4): This elevated take on a classic Caprese salad highlights the beauty of ripe heirloom tomatoes, creamy mozzarella, and modern techniques like basil gel and a tomato-based vinaigrette. It’s a light yet vibrant dish, perfect for summer gatherings. Where to Source: Look for heirloom…
Read MoreAsk Chef Walter: The Art and Science of Baking – Chef Walter Potenza
by Chef Walter Potenza, contributing writer Image above, attribution via Farhad Ibrahimzade Master Culinary techniques in the baking department, while understanding the science. Friends: Today, we’re exploring one of the most delightful and rewarding kitchen skills: baking. Whether you’re here to master pastry or are just starting your cooking adventure, understanding the basics of baking…
Read MoreWe Cook! Mill’s Tavern Saffron Bouillabaisse with Tarhana Lobster Jus
by Edward Boulus, executive Chef, Mill’s Tavern, Providence Saffron Bouillabaisse with Tarhana Lobster Jus (Serves 4): This flavorful seafood stew is chock-full of traditional New England ingredients (mussels, clams, shrimp, scallops, lobster, and white fish) with the Middle Eastern twist of saffron-tomato broth enriched with tarhana and lobster jus. Serve with toasted rustic bread for…
Read MoreAsk Chef Walter: Summer Feast for the Palate – Chef Walter Potenza
SUMMER FEAST FOR THE PALATE Let’s discover New England’s culinary soul and the unique palate. Included a test recipe for the classic Lobster roll by Executive Chef Walter Potenza, contributing writer Image, top: Attribution via Steve Wrzeszczynski Friends: Every summer, New England’s unique culinary charm invites travelers to explore its charming coastal villages, misty mountains,…
Read MoreWe Cook! Mill’s Tavern’s Mediterranean Seared Salmon, Olive Tapenade, Artichoke Hearts, Roasted Red Pepper Tahini
by Edward Bolus, Executive Chef, Mill’s Tavern Mediterranean Seared Salmon with Olive Tapenade, Sautéed Artichoke Hearts & Roasted Red Pepper Tahini (Serves 4): A vibrant, flavor-packed dish inspired by the Mediterranean coast. Crisp-seared salmon is paired with briny olive tapenade, sautéed artichoke hearts, and sweet roasted red peppers—all brought together with a creamy lemon-garlic tahini…
Read MoreWe Cook! Mill’s Tavern Rosemary-Lemon Statler Chicken, Yukon Golds, Haricot Vert and Dijon Demi
Rosemary-Lemon Statler Chicken Breast with Confit Thigh, Roasted Yukon Golds, Haricot Vert & Dijon Demi (Serves 4): This comforting dish pairs golden-seared Statler chicken breast with tender confit thigh, roasted Yukon Gold potatoes, sweet pearl onions, and crisp green beans—all finished with a zesty Dijon-lemon demi-glace. Rustic, hearty, and full of flavor. Where to Source:…
Read MoreWe Cook! Mill’s Tavern Herb-crusted Pork Tenderloin, Spring Panzanella, Sauce
Herb-Crusted Pork Tenderloin with Spring Panzanella & Herb Butter Cream Sauce (Serves 4): Juicy, herb-crusted pork tenderloin is roasted to perfection and served alongside a vibrant spring panzanella loaded with roasted peppers, creamy cannellini beans, sun-dried tomatoes, and crisp vegetables. A rich herb butter cream sauce ties the dish together for a fresh, flavorful entrée…
Read MoreWe Cook! Mill’s Tavern Oven-roasted Swordfish Puttanessca, Saffron Polenta & Apricot Gastrique
Oven-Roasted Swordfish Puttanesca with Saffron Polenta & Apricot Gastrique (Serves 4): Tender swordfish steaks are roasted to perfection and served over creamy saffron polenta with a bold, briny Puttanesca sauce and a bright apricot gastrique for the perfect balance of rich and fresh flavors. Where to Find Swordfish & Saffron:Look for fresh swordfish steaks at…
Read MoreWe Cook! Cinco de Mayo Beef and Black Bean Enchiladas – Anthony Salemme
By Anthony Salemme, contributing chef Happy Cinco de Mayo – get ready! Serves 6 Cinco de Mayo is more than chips and guacamole or tacos. This easy homemade enchilada sauce is better than anything you can get from a can. Enchilada Sauce 20 ounces tomato puree 2 ½ cup beef stock 3 Tablespoons vegetable oil…
Read More