Posts Tagged ‘recipes’
Meet Alison Mountford, RINewsToday new Food Writer
by Nancy Thomas Chef Alison Mountford joins RINewsToday as our new Food Writer & will be providing weekly recipes and other food and cooking information, from time to time. She is the founder of Ends+Stems – a meal planning membership and recipe website to reduce food waste. “Chef Alison” also hosts a series of online…
Read MoreBaby Back Ribs with Guava BBQ Sauce – Anthony Salemme
By Anthony Salemme, contributing chef Serves 6 Start these low and slow in the oven, then finish on the grill with this sticky Guava BBQ. 2 racks Baby Back Ribs Sprinkle salt, pepper, garlic powder, smoked paprika on both sides. Wrap each rack with heavy foil and bake at 300F for 1.5 hours. 8 ounces…
Read MoreCitrus Italian-style Ricotta Cheesecake – Anthony Salemme
By Chef Anthony Salemme Serves 10 -12 One of my Family’s Easter traditions is this Italian-style Cheesecake bursting with lemon and orange, and topped with peaches, fresh berries. This was my grandfather’s favorite! Make this the day before you want to serve it. Cheesecake 2 pounds Cabot cream cheese, softened 1 ½ cups ricotta cheese,…
Read MoreWE COOK! Creamy Asparagus Soup – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 – 6 This soup is a complete meal with the chopped hard-boiled egg as a garnish – it’s packed with protein and a healthy portion of green vegetables 2 pounds asparagus, rinsed, cut into 1” pieces (reserve a few tips for garnish) 6 ounces spinach, rinsed 1 large…
Read MoreWe Cook! Tomato Soup and Grilled Cheese on Sourdough
By Anthony Salemme Soup serves 4-6 Yes, it may be the tail end of summer, but there will be plenty of chilly days ahead. There is nothing more comforting than a good soup and sandwich to warm yourself. I used yellow tomatoes that I preserved from last summer’s garden, but you can substitute regular canned…
Read MoreTomatoes Stuffed with Chorizo, Manchego, Raisins & Toasted Sourdough – Anthony Salemme
by Anthony Salemme, contributing chef Serves 4 as a main course The evenings are getting cooler, and days are getting shorter. These Spanish style end of season stuffed tomatoes are worth turning your oven back on. 8 heirloom tomatoes 8 ounces Spanish chorizo, casing removed and chopped fine in a food processor 1 medium onion,…
Read MoreLemon Ginger Squares – Chef Anthony Salemme
By Anthony Salemme It’s Summer and these are always a great dessert to bring to a picnic or BBQ. You can substitute lime juice if you want Yield 12 Crust 1 1⁄4 cups/155 grams all-purpose flour 1⁄3 cup granulated sugar 1 teaspoon lemon zest 1⁄4 teaspoon salt 10 tablespoons cold unsalted butter, cut into cubes…
Read MoreAsparagus with Gribiche Sauce – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 Fresh local asparagus is abundant right now, especially at Fourtown Farm in Seekonk, MA A light complete meal or serve it as a side dish with grilled fish or chicken. 1 ½ pounds fresh Asparagus, ends trimmed and peeled about 1 ½ inches off bottom. Place asparagus spears…
Read MoreCinco de Mayo Ancho Chili-Rubbed Chicken Thighs – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 A bit fancy for Cinco, but have some beers and tequila while cooking and you will be rewarded with a tasty meal in the end. 8 chicken thighs 3 dried Ancho chilies, seeded – or 4 Tablespoons Ancho chili powder 4 cloves garlic, peeled, chopped fine 4 scallions,…
Read MoreGrilled Rack of Lamb Chops with Driveway Herbs… Anthony Salemme
By Anthony Salemme, contributing chef Grilled Rack of Lamb Chops with Driveway Herbs, Carrot pot de crème, Asparagus with Walnut Vinaigrette Truly a decadent meal, but not very difficult to make. Serves 4 1 rack of lamb about 2 ½ pounds, sliced into chops 2 Tablespoons driveway herbs, chopped fine (equal parts fresh basil, oregano,…
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