Posts Tagged ‘recipes’
Recipe – Today: Salmon Pan Roast with Asparagus Risotto
by Anthony Salemme, contributing chef The risotto takes some time and patience but it’s totally worth it in the end. Salmon 4 6-ounce salmon fillet 2 teaspoons smoked paprika 2 teaspoons lemon pepper 1 Tablespoon olive oil Risotto 1 large bunch of asparagus washed and trimmed 2 cups uncooked Arborio rice 1 Tbs butter 1…
Read MoreDouble Lemon Pound Cake
by Anthony Salemme, contributing chef 1 ½ cup flour 1 teaspoon baking powder ½ teaspoon salt 1 cup Cabot butter (softened ) 1 cup sugar 4 eggs (at room temperature) ¾ cup Greek yogurt 1 Tablespoon lemon extract 2 teaspoons vanilla extract ¼ cup lemon juice Zest of 1 lemon 1 jar Lemon Curd (Yes,…
Read MoreChicken Fried Chicken with Milk Gravy
by Anthony Salemme 4 boneless chicken breasts pounded out to about 1/3 inch (about 1/3 lb. each) 1 1/2 cups all-purpose flour 2 tsp ground black pepper, divided 2 tsp salt, divided 1 tsp smoked paprika ½ tsp ground bay leaves 1/2 tsp onion powder 1 tsp garlic powder 1/2 tsp baking soda 1/2 tsp…
Read MoreCabot Cheddar Cheez-It Apple Pie
by Alexandra Slack, food writer & Anthony Salemme, Chef Over the next few weeks we’ll bring you some recipes from Rhode Islanders to make your holidays even more delicious – wonderful additions to your Thanksgiving, Christmas or holiday meals – and maybe they will even become part of your family’s tradition. This recipe is a…
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