Recipes from long gone favorite restaurants around RI - The Providence Journal |
- Recipes from long gone favorite restaurants around RI - The Providence Journal
- The Dish Recipes: Lemon Chicken - WesternSlopeNow
- 6 Perfect Recipes for Winter Meals - Health Essentials from Cleveland Clinic
- Halfway to cooking greatness, I’m discovering recipes inside recipes - The Takeout
- Pick up your duck game with these 6 recipes from Philly chefs - The Philadelphia Inquirer
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Recipes from long gone favorite restaurants around RI - The Providence Journal Posted: 26 Jan 2021 01:28 PM PST  The Journal archives are full of recipes from long-gone restaurants. Here are just a few from those restaurants and chefs featured in today's stories. MAUREEN POTHIER'S SWORDFISHMarinade:
For marinade, place wine in non-corrosive saucepan and simmer for about 5 minutes. Cool. Whisk in vinegar, lemon, chopped tarragon, cayenne, pepper and olive oil. Place swordfish in marinade in refrigerator for 4 to 8 hours. For herb butter, place wine, fish stock, tarragon stems, bay leaf and peppercorns in non-corrosive saucepan and simmer until reduced to about ⅓ cup. Cool. Process tarragon leaves in food processor or blender for a few minutes. Cut butter into pieces. With processor running, add butter piece by piece until all has been added and butter is smooth, not melted. Scrape sides often. With processor still running, add cooled wine and stock reduction in a thin steady stream. Add pepper and salt. Scrape sides; process once more to be sure that all ingredients are well mixed. Keep at cool room temperature. When ready to serve, grill swordfish on very hot grill. Sear on each side first, then continue to cook to medium-rare. Remove steaks from grill; top with tarragon butter. Serve on warm platter garnished with fresh tarragon sprigs and lemon wedges. Note: Be sure your swordfish is extremely fresh. Throw a generous handful of dried tarragon on the coals just before putting the fish on. If grilling over wood, use one that is not too aromatic or you will lose the delicate flavors of the fish and tarragon. Makes 4 servings. Maureen Pothier cooked at her Bluepoint restaurant More: Food for Thought: Getting lost in food memories is easy this Rhode Island food editor ADESSO'S EGGPLANT PIZZAYour favorite pizza dough
Stretch your favorite pizza dough to the desired size. We stretch it to 10 inches. (Dough may be purchased at a bakery.) If using a home oven, place on cookie sheet. Spread with tomato sauce, garlic, oregano, mozzarella and eggplant. Sprinkle with fresh tomato, basil, onion rings and cheese. Bake in preheated 450 to 500 degree oven until crust is crisp, about 10 minutes. (Adesso bakes theirs on a stone in their wood-fired brick oven.) Sprinkle with fresh basil. From chef Joe Wilson at Adesso California Cafe More: RI is a cradle of culinary ingenuity and groundbreaking dining. But when did it all start? More: After all these years, Providence is still contending for the best food city with the best chefs ANTHONY'S LASAGNA BAIA BIANCA
Cook pasta in salted boiling water with a drop of oil to keep sheets from sticking together. Cook 4 minutes, then drain and cool in cold water. Spread on a cloth to dry. Sauté scallops with 6 tablespoons of the butter and with the brandy for 2 minutes. Drain and save the juice. For sauce, melt remaining butter in a heavy pan. Add flour and stir over very low heat; cook a little. Boil the half and half, the juice of the scallops, lobster base, white pepper and the red onion together. Discard the onion and add the butter and flour. Return pan to low heat and stir the sauce until it comes to a boil. Simmer for 2 or 3 minutes. Strain the sauce through a fine chinois (sieve) and finally stir the chopped fresh basil into the sauce. Preheat oven to 300 degrees. Layer ingredients in a baking dish, starting with the sauce. Follow with the pasta layer, then sprinkle liberally with the scallops, mozzarella and parmesan cheese. Cover with more sauce and another layer of pasta and so on. Bake for 45 minutes. More: Local restaurant chain is not as old as you think DOWNCITY MEATLOAF
Preheat oven to 350 degrees. Grease a 9-inch-by-13-inch pan. Mix all ingredients together. Form into a football shape. Place in baking pan. Pour ½ cup water around the meat. Bake for 1 hour and 15 minutes. Let cool 15 minutes before slicing. Top with your favorite brown gravy. From 2002 archives SHEPARD TEA ROOM BROWNIES
Mix sugar and eggs on low to medium speed for one or two minutes in large mixing bowl. Add flour and walnuts. Mix well. Melt chocolate with shortening in double boiler until very hot but not burned. Add to mixture above and blend in well. Pour quickly into sheet pan, greased on edges and lined with parchment paper. Spread evenly. Bake at 350 degrees for 20-25 minutes. Do not overbake, as it will dry out. Bake only until firm. Makes 35 brownies From Donald Bianco, shared with The Journal in 2011 ROSIE THIBEAULT'S FRENCH-CANADIAN DYNAMITE
In a large saucepan, sauté diced peppers, onions and tomatoes in butter until soft. Add the water. Cook for a minute or two until the vegetables are blended. In same pot, add ground hamburger and cook until evenly browned and most of the water dissipates. Using a ladle, spoon off grease from top of the meat. A little bit left is fine but you do not want a lot. Then, add the tomato paste or homemade sauce and seasonings. The consistency should not be too loose or mushy. Add just enough paste to coat the meat. Sample the dynamite. You may want to add a bit more seasonings to desired taste. The dynamite will be stronger if left to mesh overnight, so keep this in mind when adding more seasonings. The dynamite must sit in the fridge (covered, in the same pot) for a day so that all of the spices blend. It tastes much better when this step is taken. The dynamite can be reheated in the same pot on the stove or on the side burner of a grill. Serve on torpedo rolls. Note 1: You can use up to 5 pounds of meat without the need to double ingredients. Note 2: We also use 3 tablespoons extra virgin olive oil or canola oil. The dynamite recipe can also be used as a topping on hot dogs. Yield: Feeds a crowd.  |
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The Dish Recipes: Lemon Chicken - WesternSlopeNow Posted: 26 Jan 2021 12:06 PM PST  Posted: Updated:  The Dish is featuring recipes so that you can have good eats without leaving the comfort of your own home. If you are craving a delicious homemade meal, look no further. The Dish has a recipe just for you. Today we are featuring a recipe for Honey Lemon Chicken. This is a classic meal for any occasion. Let's start with the ingredients. For this dish we will need: 1 lb chicken breast (2 pieces) Salt and pepper 1/4 cup flour 1 1/2 tablespoons butter 1 tablespoon olive oil 1 garlic clove, minced 3/4 cup chicken broth 1/4 cup honey 1/4 cup lemon juice 1 teaspoon soy sauce 2 tablespoons water to serve (optional) Lemon slices Finely chopped parsley Now that we have our ingredients, we will slice each chicken breast horizontally in order to form 4 steaks in total. Sprinkle each side with salt and pepper (generous amounts). Next, we will place the flour in a shallow dish. Coat the chicken in the flour and shake off the excess. Then we will mix 1 teaspoon of the flour that we previously put in the dish with the water. Set that aside once it is done. Place the butter and oil into a skillet over medium to high heat until the butter is melted and hot. Add in the chicken and cook it until it is golden brown (approximately 2 minutes). Turn the chicken over and cook the other side until it is also golden brown, and then transfer the chicken onto a plate. We will then add garlic into the skillet and stir until it is golden. Add in the chicken broth and bring the mixture to a simmer. Now, use a spatula to scrape the brown bits from the bottom of the pan into the liquid. Add the honey, lemon juice, soy sauce and flour/water mixture into the skillet. Then we will mix and bring the ingredients to a simmer until it has thickened into a syrup (approximately 2-3 minutes). Use a spatula to scrape the brown bits from the bottom of the pan into the liquid. 3 Add honey, lemon juice, soy sauce and flour/water mixture (from step 4) into the skillet. Mix and bring to simmer. Add in salt and pepper according to your preference. Now that everything is ready to serve, we will pour the sauce over the chicken and garnish it with parsley and lemon slices. Now we have a homemade meal for the whole family!  |
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6 Perfect Recipes for Winter Meals - Health Essentials from Cleveland Clinic Posted: 26 Jan 2021 04:00 AM PST Chilly weather can bring on a change in appetite, as you leave behind the light summer salads and grill-out foods of summer for heartier, stouter meals that will fill you up and keep you warm all winter long. Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy But the cold truth is that no weather warrants unhealthy eating habits. Just as you shouldn't overdo ice cream during the dog days of summer, you shouldn't live on a steady diet of hot chocolate and warm cookies during winter. Winterizing your diet can be healthy — and tasty — if you add a few favorite cold-weather foods. Start with these recipes for some hearty, delicious meals. White Bean Stew with Rosemary and Spinach
Hearty Minestrone Soup with Farro
While cabbage, carrots, onions, tomatoes and kidney beans make for a great classic minestrone soup, it's the ancient grain farro that kicks things up a notch and gives the soup a nutty flavor. Just be sure to opt for no-salt kidney beans to keep things as healthy as possible. Butternut Squash Mac and Cheese
Spicy Beef Chili with Butternut Squash
Creamy Turkey and Vegetable Casserole
Soba Noodle and Mushroom Soup Winter meals are more than just casseroles and chili and you can liven up your dinner with this heart-healthy soup. While the nutty-tasting soba noodles and earthy mushrooms make a perfect flavor pairing, the potassium-rich spinach and protein-packed tofu deliver nutrients and vitamins your body needs.  |
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Halfway to cooking greatness, I’m discovering recipes inside recipes - The Takeout Posted: 26 Jan 2021 05:49 AM PST  I've cooked regularly for 20 years. In that time, my recipe arsenal has grown from Top Ramen and chili to a few dozen dishes (among which Top Ramen and chili steadfastly remain). What started as a method to save money in college and avoid allergic reactions has evolved into a way to feed a family of five. But it also morphed into recreation. In his book Outliers, Malcolm Gladwell argues that greatness only comes after 10,000 hours of practice. Figuring an hour of meal prep, four times a week for 20 years, I've logged 5,200 hours, or 52% of the way to cooking greatness. I wouldn't say I'm great, so that percentage feels right. Fortunately my skills have grown significantly since those days in bare-bones college apartment kitchens. And I'm still learning. Recently I've developed a sense for how to take an element of a recipe and isolate it for its own use or incorporate it into another dish. This applied knowledge has brought me surprising amounts of joy. It shows that I've developed enough as a cook to recognize patterns in recipes; I can't imagine younger me being able to think beyond the instructions and ingredients presented in a cookbook. Advertisement This discovery began with lasagna. I grew up in a lasagna-free family, and most of the variants I encountered elsewhere when I was a kid I wrote off as too oniony (I was picky about onions). Still, I never gave up hope that I'd find a good lasagna—the principle idea of that much meat, sauce, cheese, and pasta in casserole form was always alluring. Years later, I discovered AllRecipes' World's Greatest Lasagna, and it would change my life. More than 19,000 reviewers, myself included, gave this recipe a high rating. The thickness of the sauce meant there was little wateriness that would seep onto the plate (one of my issues with most other red sauces). The addition of sugar and tomato paste offered a balance of sweetness and tomato acidity that's typically absent in a bolognese. And the combination of ground beef and ground Italian sausage proved a hearty addition to the sauce; it's cooked long enough to provide texture without turning into complete mush. The recipe does call for onions, but we overcame that issue by substituting a half-teaspoon of onion powder, leaving no holes in the overall flavor profile. As it cooked the first time I prepared it, and I periodically tested the flavor, I thought to myself, "This sauce would work really well on its own." G/O Media may get a commission To many, this may seem like an obvious thought, but to me it was like I had discovered time travel. I tested my hunch shortly afterward. We served it on pasta night, a church-like weekly ritual in our household. Every noodle was consumed, and there was enough leftover sauce to freeze and save for the following week. If my wife and three kids could have hoisted me on their shoulders like a victorious football coach, I'm sure they would have. This provided some encouragement to look for other hidden recipes, and I started spotting a few more. Every Christmas, by popular demand, my wife makes a Bananas Foster Coffee Cake with vanilla-rum sauce. The sauce elevates a crumbly banana cake to decadent heights; a loud exhale is common after enjoying this cake. But the recipe yields a disproportionate amount of cake to sauce. Feeling remorseful about wasting something so sweet and boozy, I ended up applying the excess sauce to anything that made sense: pancakes, frozen waffles, in coffee as a creamer. There are plans for pairing it with red velvet cake in the near future, too, and I am sure we'll find many more reasons to keep this vanilla-rum sauce on hand. Advertisement My most recent hidden recipe discovery came from Alton Brown's French onion dip. I am not a habitual chip dipper, but Alton's YouTube video set a signal off in my brain. It was the greatest thing I've ever put on a chip. Alton's method for caramelizing the onions—a combination of high heat, brown sugar, baking soda, and sherry vinegar for deglazing—completely breaks down the onions, resulting in a sweet, salty jam. The first time I made the dip (I've made it more than I care to admit) there were some leftover onions. I first spread them on a grilled ham and cheese sandwich. Then I learned that they tasted great on pork chops. Come grilling season, they will be a lovely addition to brats, hot dogs, and burgers. I'm thrilled to have this condiment in my life—and it's all because of potato chip dip. Advertisement Hobbies are great when you reach a point where, after so many hours and years of practice, you develop real, applicable knowledge. Having the confidence to experiment with these components could not have happened without those 5,200 hours in the kitchen seeing and spotting patterns. I am excited to see what the next 4,800 hours will bring in my pursuit of cooking greatness.  |
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Pick up your duck game with these 6 recipes from Philly chefs - The Philadelphia Inquirer Posted: 26 Jan 2021 04:03 PM PST  Heat your grill to medium heat, around 400 degrees. Score the fat deeply on the breast with a sharp paring knife, but careful not to pierce the flesh. Lay the duck fat side down over direct heat and let it render until skin begins to crisp brown, about 8 to 10 minutes. Be very careful to watch for flare ups, and not to let it burn, knocking down flames with a spray bottle of water. Once skin is golden brown, flip so the bone side of the breast is grill side down over more indirect heat. Cook until breast is about 125 degrees, and then begin basting with the glaze. Continue cooking another 10 minutes, or until 135 degrees (for medium), but careful not to let the glaze burn and char. Remove from grill and let it rest, at least 15 minutes before slicing and serving. Finish with a sprinkling of flaky sea salt and a drizzle of glaze.  |
Combining carrots with a mix of greens (celery and spinach) and protein-rich white beans, this vegetarian stew is a perfect batch-cooking concoction and ready to eat in just 30 minutes. Besides getting a bunch of vitamins A, C and K, it's also rich with iron, potassium and fiber. Just be sure to use low-sodium beans to keep the salt content under control.
Veggies? Check. Protein from beans? Check. Healthy grains? Check.
Mac and cheese is classic comfort food and a staple during the cold winter months, a warm and creamy dish that's also filling. And while there are all sorts of recipes that feature different twists, this option includes butternut squash as a healthy alternative and also calls for healthier ingredients – reduced-sodium broth, fat-free Greek yogurt – that will leave you feeling satisfied without the nagging guilt of consuming too many calories.
Yes, butternut squash is a perfect winter vegetable and not just because of its taste. The popular gourd is also quite versatile. Black beans, ground sirloin, onions and red bell pepper make this a flavorful chili dish. To make sure you don't drive this hearty meal too high on the calorie meter, be sure to use light sour cream, low-fat cheese and low-sodium beans.
Casseroles are perfect for winter eating. Not only does it give you a variety of vegetables (and, thus, lots of nutrients and vitamins) but it's perfect for freezing and saving. This particular recipe includes turkey, a delicious source of protein, and a medley of vegetables, including potatoes, zucchini, peppers and carrots. And while creamy soups can often be more unhealthy than broth-based soups, this particular recipe calls for a low-fat dairy and chicken broth mix that gives you that creaminess without the calories.| You are subscribed to email updates from "recipes" - Google News. To stop receiving these emails, you may unsubscribe now. |
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