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Dandy Shandy

HEIRLOOM TOMATO SALAD WITH GORGONZOLA, SHAVED CAULIFLOWER, SWISS CHARD PESTO & CHERRY TOMATO-CORIANDER VINAIGRETTE

Chef/Owner Richard Allaire, Metacom Kitchen, Warren

This composed summer salad offers contrasts in colors, textures and temperatures while remaining simple and light. Each component can also stand on its own as an accompaniment to serve with a local fish, such as fluke or striped bass.

3 ounces Gorgonzola cheese

1 head cauliflower (preferably purple), broken into florets

Kosher salt

1 lemon

8 tablespoons extra-virgin olive oil, divided

1 bunch Swiss chard, washed, stemmed and roughly chopped

10 fresh green basil leaves

1/4 cup pine nuts, toasted

3 cloves garlic, 1 crushed, 2 thinly sliced

1 tablespoon unsalted butter

1/2 teaspoon red pepper flakes

1 teaspoon finely ground coriander seeds

1 pint cherry tomatoes, halved

1 tablespoon sherry vinegar

6 medium-sized heirloom tomatoes (preferably Cherokee Purple), sliced

Flaky sea salt to finish

Place Gorgonzola in freezer 2 hours before serving.

Using a mandolin or sharp knife, shave 5 cauliflower florets into very thin slices (reserving remaining cauliflower for another use). Place slices in a bowl and add a pinch of salt, a few drops of lemon juice and 1 tablespoon olive oil. Set aside.

Place Swiss chard, basil, toasted pine nuts, pinch salt, 1 clove crushed garlic and 4 tablespoons olive … Read More

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Swordfish_Trio

GRILLED SWORDFISH WITH HARICOTS VERTS, FINGERLING POTATOES, HEIRLOOM CHERRY TOMATOES AND ARRABBIATA SAUCE

Executive Chef Brian Ruffner, Trio, Narragansett

Nothing says summer like fresh swordfish with an array of warm vegetables and a drizzle of dressing. Let this fish dish transport you to the seaside, where the scent of garlicky Arrabbiata sauce will mingle with the salty sea air.

Arrabbiata sauce:

2 tablespoons extra-virgin olive oil

1/2 medium yellow onion, peeled and chopped

4 cloves garlic, peeled and chopped

Kosher or sea salt

Freshly ground black pepper

1 (14 1/2-ounce) can organic plum tomatoes

1 teaspoon crushed red pepper flakes

1 teaspoon fresh lemon juice

Swordfish:

2 pounds fingerling potatoes, washed and halved

1/4 pound (about 1 cup) haricots verts cut in 2-inch lengths

6 (8-ounce) swordfish steaks Extra-virgin olive oil

1 pint heirloom cherry tomatoes

Microgreens for garnish (optional)

Heat oil in a saucepot over medium heat and sauté onion and garlic until softened. Season with salt and pepper. Add plum tomatoes and red pepper flakes. Cook until sauce begins to thicken. Remove from heat and cool slightly. Purée in a blender until desired texture is reached (smooth or chunky). Add more salt and pepper to taste, and add lemon juice. Keep warm.

Meanwhile, parboil potatoes in salted boiling water for 8 … Read More

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Mint Ice Cream

Fresh Mint Ice Cream

Christopher Bender and David Crowell, Chef/Owners, Stoneacre Pantry, Newport

2 cups packed fresh mint leaves, washed and dried
4 cups whole milk
6 fresh farm egg yolks
1½ cups heavy cream
1 cup + 2 tablespoons granulated sugar

Place milk and mint leaves in a small saucepot over low to medium heat until bubbles form at edges of pot. Remove from heat and let steep for 20 minutes.
In a separate bowl, whisk together cream and sugar until sugar dissolves. Whisk in yolks, one at a time. Place mixture in a medium saucepan over medium heat. Slowly whisk in strained milk (discarding mint leaves).
Stir slowly, adjusting heat as needed to maintain a low simmer and being sure not to boil, until mixture coats the back of a wooden spoon. Remove from stove, strain through a fine mesh sieve and set in refrigerator until ice cream base is thoroughly chilled.
Place in ice cream maker and follow manufacturers instructions.
Makes approximately 2 pints.

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McCoy_Baked_Croque_Monsieur_Spring2015_3 - 2014-01-30 at 21-34-57

BAKED BRIOCHE CROQUE-MONSIEUR

BAKED BRIOCHE CROQUE-MONSIEUR

1 tablespoon unsalted butter

1/2 loaf Seven Stars Bakery brioche loaf (or your preferred bread), sliced

1/4 cup Dijon mustard

6 ounces thinly sliced good-quality deli ham, such as Black Forest

12 fresh farm eggs

1/2 cup milk

4 ounces Gruyère cheese, grated 1 teaspoon fresh thyme, or 1 tablespoon dried

Kosher or sea salt

Freshly ground black pepper

Grease a large (13- by 9 1/2-inch) baking dish with butter.

Place half the brioche slices to cover the bottom of the baking dish, trimming individual slices as needed. Spread Dijon mustard over the layer of brioche. Top with ham, arranging the slices in a single layer. Place the remaining brioche slices to cover the ham.

In a large mixing bowl, whisk together the eggs and milk until they are thoroughly combined.

Pour the egg mixture over top of the brioche, distributing evenly.

Preheat oven to 350°. Place the baking dish in the refrigerator for at least 30 minutes (or overnight), allowing the egg to soak into the bread.

Remove dish from the refrigerator; spread grated Gruyère evenly across the top. Sprinkle with thyme and season with salt and pepper. Bake until golden brown, 40 to 45 minutes.… Read More

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THE GLORIOUS RHUBY

THE GLORIOUS RHUBY

Lesley Bolton, Beverage Director, Avenue N American Kitchen, Rumford

Before the arrival of Glorious Gin, I can’t say I was an ardent admirer of the spirit. I find it the choice canvas for rhubarb and other cocktails too.

2 ounces Glorious Gin

1 ounce Byrrh Grand Quinquina

1 ounce rhubarb simple syrup*

1 ounce fresh grapefruit juice

1 grapefruit wedge for garnish

Combine all ingredients in a bar glass, add ice and shake vigorously for 10 seconds. Pour over fresh ice into a 10-ounce rocks glass. Garnish with a wedge of fresh grapefruit. Makes 1 cocktail.

*Dice 8 stalks fresh rhubarb and combine with 1 cup sugar and 1 cup water in a saucepan. Bring to a boil, reduce to heat and simmer 20 minutes. Let cool completely before pouring it through a fine-mesh strainer into a clean bottle. Refrigerate up to 1 month.

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Strawberry_Shortcake

STRAWBERRY SHORTCAKE

STRAWBERRY SHORTCAKE

Chef Joe Simone, Simone’s Restaurant, Warren

Showcase fresh local strawberries with this simple, classic and beloved dessert. This recipe produces light, fragrant biscuits with just the right bite on the crust to hold up to the juicy strawberries. And as the harvest changes you’ll find they’re equally good with blueberries, raspberries and peaches too.

1 pint fresh strawberries, hulled and sliced

Table or kosher salt

3 tablespoons granulated sugar, divided

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon rosewater (optional)

2 cups all-purpose flour

1/2 teaspoon ground cardamom

2 tablespoons baking powder

2 1/4 cups heavy cream, divided

Whipped cream for final serving

Toss strawberries in a large bowl with 1 pinch salt, 2 tablespoons sugar, lemon juice and rosewater. Set aside for 1 hour, or refrigerate for up to 4 hours.

Preheat oven to 425°. Sift together flour, cardamom, baking powder, 1 tablespoon sugar and 1 pinch salt in a mixing bowl. Make a well in the center of the flour mixture and add 2 cups cream, using a rubber spatula to stir in the cream.

Once dough has formed, remove to a lightly floured surface and roll out to a ¾-inch thickness. Cut dough into 8 … Read More

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COCONUT MILK CAKE (GLUTEN-FREE)

COCONUT MILK CAKE (GLUTEN-FREE)

Maria Martinez, Owner, Illuminated Oven, East Providence

I enjoy making desserts that just so happen to be gluten-free. I served this cake at my wedding alongside a more traditional coconut cake, and this one disappeared almost immediately. The coconut flavor is very subtle and nutty, so if you prefer a more aromatic tropical flavor, feel free to add 1 teaspoon coconut extract to the egg yolks before mixing. Serve with some fresh-picked strawberries (or any seasonal berries), a dollop of lemon curd and perhaps some whipped cream.

 

1 cup almond flour or almond meal

1/3 cup plus 1 tablespoon granulated sugar, divided

6 eggs, separated

1/2 cup powdered coconut milk*, sifted

1 pint strawberries, washed and cut (optional)

Lemon curd* (optional)

Whipped cream (optional)

Preheat oven to 375°. Grease a 9-inch round springform or cake pan. Cut a circle of parchment paper to fit into the bottom and grease again.

In a large bowl, combine the almond flour, 1/3 cup sugar, all 6 egg yolks and 3 of the egg whites (reserving remaining whites in a separate mixing bowl). Whisk by hand or use a mixer, until the mixture is a very light yellow color … Read More

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POINT JUDITH SCALLOPS WITH SPICED CARROT PURÉE & ASPARAGUS

POINT JUDITH SCALLOPS WITH SPICED CARROT PURÉE & ASPARAGUS

Matthew MacCartney, Executive Chef/Partner, Jamestown FiSH, Jamestown Edible Rhody 2015 Local Hero: Chef/Restaurant

Scallops are abundant in our area almost year-round. I am always amazed at how something so sweet can come from the ocean! Spices often pair well with foods that contain natural sweetness and so it is with carrots and scallops, here balanced with the bright flavor of asparagus and the exotic flavor of Moroccan Argan oil.

1 1/2 pounds carrots, peeled

Extra-virgin olive oil

Kosher salt

1/2 teaspoon Ras el Hanout (North African spice blend)

1 1/2 pounds asparagus

18 large “dry” sea scallops

Cooking oil

6 teaspoons Argan oil*

Preheat oven to 350°. Cut the carrots in 3-inch lengths. Toss carrots with a little olive oil and a touch of salt. Place them on a roasting pan lined with parchment paper and roast until knife tender, about 30 minutes. While still hot, place them in a blender with Ras el Hanout. Add a little water to make a smooth purée. Adjust seasoning and keep warm.

Bring 2 quarts of water with ¼ cup kosher salt to a boil and have a bowl of ice water ready on … Read More

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HERBY POACHED EGG ON A SPRING ONION & CHÈVRE TARTLET

HERBY POACHED EGG ON A SPRING ONION & CHÈVRE TARTLET

Executive Chef Derek Jolie, Blackstone Caterers, Middletown

Flavorful and comforting, the bright yolks of fresh farm eggs stand out against vibrant green herbs for a dish that would make a delightful breakfast, brunch, light lunch (with a spring greens salad) or first course for a spring dinner party. The pastry can be made in advance and reheated if you wish.

1 sheet quality puff pastry dough

1 pound leeks or spring onions or a combination, well-rinsed

3 tablespoons unsalted butter

2/3 cup heavy cream

2 tablespoons fresh tarragon, chopped, divided

2 tablespoons fresh parsley, chopped, divided

2 tablespoons fresh chives, chopped Kosher or sea salt

Freshly ground black pepper

4 ounces chèvre (goat cheese), crumbled

4 large fresh farm eggs, plus 1 for egg wash

2 tablespoons milk for egg wash Water

1 tablespoon white vinegar

Remove puff pastry from freezer so it can soften slightly while you cook the onions. Thinly slice the white and light green parts of the leeks or spring onions. Melt butter in a large sauté pan, add leeks or onions and cook over low-medium heat, stirring often, 30–40 minutes or until soft and golden.… Read More

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RHUBARB CRUMBLE WITH FRESH MINT ICE CREAM

RHUBARB CRUMBLE WITH FRESH MINT ICE CREAM

Christopher Bender and David Crowell, Chef/Owners, Stoneacre Pantry, Newport

Vibrant in color and flavor, this dessert is among spring’s first locally grown delights. We make a homemade mint ice cream that is a perfect match.

4 cups rhubarb, washed and cut in 1/2-inch pieces

1 cup granulated sugar

1 teaspoon vanilla extract

2 tablespoons fresh-squeezed lemon juice

1/2 cup light brown sugar

1/2 cup all-purpose flour

1/2 cup old-fashioned oats

Pinch salt

1/4 cup cold unsalted butter, cut into cubes

4 cups fresh mint ice cream*

Preheat oven to 425°.

Combine rhubarb, sugar, vanilla and lemon juice in a large bowl. Set aside.

In a separate bowl, combine light brown sugar, flour, oats and salt. Cut in butter with a pastry cutter or fork (or fingers) until mixture is crumbly. Refrigerate 10–15 minutes.

Divide rhubarb in individual oven-safe ramekins, or arrange in a medium-sized baking dish. Loosely sprinkle the crumble over the top. Bake for 25–30 minutes, or until browned and slightly crispy. Cool for 10 minutes. Serve with a scoop fresh mint ice cream on top. Serves 6.

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