Posts Tagged ‘recipe’
Ask Chef Walter: Torta Pasqualina and Pizza Bread for Easter week – Chef Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: We are providing you TWO recipes to make for this Easter – hope you enjoy – no article on Sunday, so save these for that time, or make them at any time and your family and friends will be impressed! Torta Pasqualina As spring breathes new life…
Read MoreWe Cook! Mill’s Tavern Black Angus Filet Mignon – meet Chef Edward Bolus at the RI Home Show
by Chef Edward Bolus, Mill’s Tavern, contributing writer Meet Chef Bolus at the Rhode Island Home Show – he’ll be there on Saturday Black Angus Filet Mignon with Mushroom Bordelaise, Butter Braised Leeks, and Crispy Bacon Bits This dish from Mill’s Tavern is the perfect late autumn dinner. Perfectly seared filet mignoncomplemented by the delicate…
Read MoreWe Cook! Mill’s Tavern’s Slow-cooked Octopus & Blanched Sea Bean Salad
by Chef Edward Bolus, Mill’s Tavern Slow-Cooked Octopus & Blanched Sea Bean Salad (Serves 4): Tender octopus, briny sea beans, and sweet-tart pickled fruit come together in this fresh, coastal-inspired salad courtesy of Mill’s Tavern. Serve it with warm focaccia for a light but flavorful bite! Where to Find Sea Beans & Octopus:Sea beans (also…
Read MoreWe Cook: Old-fashioned Chicken Noodle Soup – Anthony Salemme
by Anthony Salemme, contributing chef The winter chill is in the air and there is nothing better to comfort you than chicken soup. Everyone sick around you? Maybe plan ahead and make up a big batch and freeze it? Just want some comfort food as winter makes it’s usual less-than-graceful exit? Some call it penicillin…
Read MoreAsk Chef Walter: How to make Zeppole – Chef Walter Potenza
{Images are proprietary courtesy of Scialo Bakery, Federal Hill, Providence} HOW TO MAKE ZEPPOLE Friends: The Feast of Saint Joseph, held on March 19th yearly, is very near and dear to Italian culture and tradition. “La Festa di San Giuseppe” honors Saint Joseph, spouse of the Virgin Mary and adoptive father of Jesus, as patron saint of…
Read MoreAsk Chef Walter: March-ing in season – Walter Potenza
Ask Chef Walter – MARCH-ING IN SEASON by Chef Walter Potenza, contributing writer Incorporating these vegetables into your diet celebrates the season and supports a healthy lifestyle. Let’s make the most of March’s bounty! Also, a great recipe to try. Friends: Along with International Women’s Day, a call for parity and celebration of women’s achievements, and Women’s…
Read MoreWe Cook! Mill’s Tavern Roasted Bone Marrow with Wagyu Tartare
by Ed Bolus, contributing writer, Executive Chef, Mill’s Tavern, Providence Roasted Bone Marrow with Wagyu Tartare (Serves 4)Enjoy this indulgent dish, courtesy of Mill’s Tavern, as a show-stopping appetizer or an elegant shared plate! Where to Find Bone Marrow:Most high-quality butcher shops and specialty meat markets carry canoe-cut beef marrow bones. You can also find…
Read MoreCarnevale! Celebrate with Rice Fritters – Chef Walter Potenza
by Chef Walter Potenza, contributing writer, Chef Walter’s Cooking School Photo, above: Rice fritters, attribution approved via Zymil Friends: Mardi Gras runs all week, and I wanted to share this rice fritters recipe! Carnevale in Italy is a vibrant celebration of indulgence, serving as a final jubilant farewell before the reflective season of Lent. This lively…
Read MoreWe Cook: Mill’s River Chipotle BBQ-brined Bell & Evans Statler Chicken Breast
Chipotle BBQ Brined Bell & Evans Statler Chicken Breast (Serves 4) This dish features juicy, smoky Statler chicken breasts brined in a chipotle BBQ mixture, then roasted to perfection for a flavorful, tender meal. Prep Time: 15 minutes (plus 4–6 hours brining time)Cook Time: 25 minutesTotal Time: 4 hours 40 minutes INGREDIENTS: For the Brine:…
Read MoreWe Cook! Mill’s Tavern Cider Glazed No. Atlantic Swordfish, Root Veggies, Brussels Sprouts
by Chef Ed Bolus, Mill’s Tavern, contributing writer Cider Glazed North Atlantic Swordfish with Roasted Fall Root Vegetables and Shaved Brussels Sprouts (Serves 4) This comforting dish highlights seasonal flavors while keeping the meal light and nutritious. Perfect for a family dinner! Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes INGREDIENTS:…
Read More