Posts Tagged ‘recipes’
We Cook! Mill’s Tavern Olive Oil Braised Celeriac, Carrot Puree, Red Sorrel Peas & Yuzu Vinaigrette
by Edward Bolus , Mill’s Tavern, contributing writer Olive Oil Braised Celeriac, Carrot Purée, Red Sorrel Peas & Yuzu Vinaigrette(Serves 4): Enjoy this refined, vegetable-forward dish from Mill’s Tavern, showcasing seasonal ingredients and vibrant flavors! Where to Find Celeriac & Yuzu Juice: Celeriac (celery root) is available at most specialty grocery stores and farmers’ markets,…
Read MoreTraditional foods for 3 celebrations: Mardi Gras, Lent, Purim – Chef Walter Potenza
King Cake for Mardi Gras
Read MoreWe Cook! Mill’s Tavern Parsnip Boursin spread, Duck sausage, Duxelles and Arugula Flatbread
by Ed Bolus, contributing writer, Executive Chef, Mill’s Tavern, Providence Parsnip Boursin Spread, Duck Sausage, Duxelles & Arugula Flatbread (Serves 4)This flavorful flatbread combines a creamy parsnip Boursin spread, savory duck sausage, and rich mushroom duxelles, finished with fresh arugula for a balanced appetizer or main course. Prep Time: 25 minutesCook Time: 20 minutesTotal Time:…
Read MoreWe Cook! Mill’s Tavern Point Judith Calamari with Sun-Dried Tomato Puttanesca Sauce
by Chef Ed Bolus, Mill’s Tavern, contributing writer Point Judith Calamari with Sun-Dried Tomato Puttanesca Sauce (Serves 4) Crispy fried calamari paired with a bold sun-dried tomato puttanesca sauce makes for a flavorful and elegant dish, perfect as an appetizer or main course. Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes…
Read MoreWe Cook! Mill’s Tavern’s Korean BBQ braised Black Angus Short Rib Bulgogi, rice, slaw, more….
by Chef Ed Bolus, Mill’s Tavern, contributing writer Korean BBQ Braised Black Angus Short Rib Bulgogi with Soy Cucumbers, Sesame Bean Sprouts, Jasmine Rice, and Spicy Bok Choy Slaw Serves 4 This dish from Mill’s Tavern combines bold Korean BBQ flavors with refreshing and crunchy sides for a satisfying and well-rounded meal. Prep Time: 30…
Read MoreAsk Chef Walter: Chickpeas, savory and sweet – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: Around the holidays, many Italian regions take advantage of chickpeas for their savory and sweet dishes. In this overview, there are some interesting details about this ancient legume and a recipe for the Sicilian Panelle. Chickpeas, commonly known as garbanzo beans, have been cultivated for over a…
Read MoreAsk Chef Walter: Baccalà Cooking Lesson – Chef Walter Potenza
by Chef Walter Potenza, contributing writer Photo: Roma’s on Federal Hill, Providence Manager Oliver holding salted baccala’ in the store, courtesy Walter Potenza Friends: As we approach the solemn holidays, seafood symbolizes lean and devoted cuisines, especially in the Christian world. Many have asked about the salted cod, and here’s a brief guideline on how…
Read MoreAsk Chef Walter: Pumpkin, what to do! – Walter Potenza
by Executive Chef Walter Potenza, contributing writer PUMPKIN WHAT TO DO! Other than the fun-cutting Halloween faces, there are a few suggestions that make sense. Pumpkin cheesecake Italian style recipe included. Friends: Q: Allison C. from Lincoln Wood, Illinois, asked about pumpkins. Here we go, Allison! Fall is the perfect time to get creative with…
Read MoreAsk Chef Walter: Embracing the solo diner – Walter Potenza
by Chef Walter Potenza, contributing writer How restaurants are adapting to the growing trend of guests dining alone. Friends: Solo dining has become a popular trend lately, showing how society is changing. What used to feel strange or uncomfortable is now normal and encouraged everywhere. This shift didn’t happen overnight; it’s been influenced by various societal…
Read MoreAsk Chef Walter: November in the kitchen – Walter Potenza
Reflections on One morning perusing a Rhode Island country stand. Friends: Ah, November. The air gets crisp, your breath puffs out as tiny clouds, and everyone forgets what daylight looks like after 4 p.m. But let me tell you, November is one sneaky little gem in the fruits and veggies world. It is nature’s last…
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