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PEACH AND BLACKBERRY CROSTATA

From Executive Sous Chef Jennifer Hourigan, Blackstone Caterers, Middletown

Crust:

1½ cups unbleached flour
½ cup yellow stoneground cornmeal
¼ cup sugar
¾ teaspoon kosher salt
½ teaspoon fresh thyme
2 sticks (8 ounces) cold unsalted butter, diced
¼ cup ice-cold water

Filling:

2 medium ripe peaches, peeled, pitted and sliced
2 cups blackberries, washed
2 tablespoons sugar

Place the flour, cornmeal, sugar, salt and thyme in a food processor and pulse to combine. Add the butter and pulse until dough resembles peas. Add the water and pulse until the mixture forms a dough. Wrap and refrigerate for one hour.

Preheat the oven to 400°.

Divide the dough into four pieces and roll each into an 8-inch round. Decoratively divide peach slices on the rounds, leaving a 2-inch border at the edges. Arrange the blackberries on top of peaches. Fold the dough around the fruit in a freeform pattern, leaving some fruit visible. Sprinkle the exposed filling with sugar. Bake on an ungreased sheet pan on the top oven rack for 25 to 30 minutes, checking often. The crostata are done when the crust is evenly golden and the filling bubbles and browns slightly.

Serve warm with vanilla ice cream … Read More

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SEARED SALMON WITH MASHED PEAS AND RED PEPPER COULIS

From Chef Chow Malakorn, CAV, Providence

5 tablespoons unsalted butter, softened
1 large red pepper, diced
1 medium shallot, peeled and chopped
1 teaspoon smoked paprika
Kosher salt and white pepper to taste
1 large lemon wedge
3 cups fresh peas
4 (8-ounce) pieces fresh salmon filet, skin removed
Salt and white pepper to taste
1 tablespoon cooking oil, plus additional for frying
6–8 spinach leaves for garnish (optional)

Heat a saucepan over medium heat.Melt 1 tablespoon butter until it sizzles. Add the red pepper and shallot and sauté until softened. Add the paprika and cook briefly. Transfer to a blender and blend until smooth. Gradually blend in remaining butter. If the mixture thickens too much, add a splash of hot water. Season with salt, pepper and lemon juice. Refrigerate until chilled.

Place peas in boiling water and cook 3–4 minutes, until tender but bright green; drain. Transfer to a blender and blend until smooth. Season with salt, pepper (add a little butter if desired). Keep warm.

Preheat the oven to 375°. Season the salmon on each side with salt and pepper. Heat an oven-proof sauté pan over high heat and add 1 tablespoon cooking oil. Sear the salmon on … Read More

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FARMERS’ MARKET PIZZA

From Chef James Colleran, Salvation Cafe, Newport

1 head garlic, separated into individual cloves
Extra-virgin olive oil
Sea salt and freshly ground black pepper to taste
6 ears sweet corn
8 ounces pizza dough, store-bought or your favorite recipe
3 thin slices prosciutto, cut into strips
1 cup Narragansett Creamery ricotta
1 cup basil, cut in fine chiffonade
1 bunch arugula, washed, dried and roughly chopped
Juice of 1 small lemon
½ cup Parmigiano-Reggiano cheese shavings

Preheat the oven to 300°.

Mince 5 garlic cloves and set aside. Toss the remaining garlic, skin on, with olive oil, salt and pepper and wrap in foil. Roast for about 40 minutes or until soft. Peel and discard skins.

Preheat the grill. (If using charcoal, bank the coals to one side leaving a cool space to flip the dough and add ingredients). Shuck corn and lightly coat with olive oil and garlic. Season with salt and pepper. Grill for 4 minutes, moving corn constantly to char slightly without blackening. Remove the corn from the grill and remove kernels.

Clean the grill and oil it generously. Gently stretch the dough into an 11-inch circle, brush both sides with olive oil and place over hot … Read More

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RUBY RED SANGRIA

From John “J. R.” Richard, the Avery

3 ounces sauvignon blanc
1 ounce St-Germain Elderflower Liqueur
½ ounce cognac
½ ounce peach liqueur
½ ounce lemon juice
2 ounces Ruby Red grapefruit juice

Shake with ice and serve in a Collins glass. Garnish with orange twist

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LE BIKINI VERDE

From Mat Arruda, TINI

3 to 4 fresh basil leaves
Pinch of superfine sugar
1½ ounces of cachaça
½ ounce of St-Germain elderflower liqueur
¼ ounce of freshly squeezed
lemon juice

Gently muddle the fresh basil leaves with the sugar in a cocktail shaker.

Add ice, cachaça, St-Germain liqueur and lemon juice.

Shake well and strain into chilled martini glass

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CHEF MATT GENNUSO'S TOMATO PRESERVE BREAD PUDDING

Dessert may seem like an unlikely course for tomatoes but the slow cooking of the preserves brings out the tomato’s sweetness and highlights its adaptability.

8 cups stale cubed white bread, crusts removed
4 tablespoons unsalted butter, melted
2 cups heavy cream
1 cup milk
½ cup granulated sugar
3 eggs, lightly beaten
2 egg yolks, lightly beaten
½ vanilla bean
Tomato preserves (see below)
Fresh berries and whipped cream for garnish

Place bread cubes in large bowl. Pour melted butter over bread and toss. In separate mixing bowl, combine cream, milk, sugar, eggs and egg yolks and blend until sugar has dissolved. With a paring knife, cut the vanilla bean in half lengthwise and scrape the seeds into the custard mixture. Add bread cubes and soak for at least 2 hours (4 hours is optimal).

Preheat oven to 350º.

Grease a 9-inch loaf pan. Fill halfway with bread mixture, cover with a thin (but not too thin) layer of the tomato preserve and top with remaining bread mixture. Place loaf pan in a bain marie (a large baking dish filled with hot tap water to reach halfway up the side of the loaf pan). Carefully place in middle shelf … Read More

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WARM SPRING VEGETABLE SALAD

courtesy of Chef Mike Conetta,Waterman Grille, Providence

1¼ pounds (about 2 cups) creamer potatoes, washed and cut into ½-inch slices
¼ pound bacon, diced
1 cup whole morel mushrooms, cleaned
2 tablespoons olive oil, plus additional for sautéing
1 bunch asparagus (slim as possible), bottoms trimmed, cut into bite-sized pieces
Grated rind of 1 lemon and 1 tablespoon lemon juice
4 cloves garlic, finely minced
½ cup Vidal Blanc white wine
2 tablespoons Dijon mustard
2 tablespoons fresh tarragon, roughly chopped
Salt and white pepper to taste
6 scallions, sliced on the bias into long, thin strands
¼ pound spring salad greens, sorrel or arugula (optional)

Place the potatoes in a large pot. Cover with cold water and season with salt. Bring to a very low simmer and cook the potatoes without boiling, just until fork tender. Drain potatoes thoroughly and keep warm.

Sauté the bacon and morels in a small amount of olive oil over medium-high heat until the bacon is fully rendered and crispy. Add the asparagus and lemon zest and sauté until the asparagus turns bright green. Add the garlic and sauté until aromatic but not browned, approximately 2 minutes. Add the white wine and continue to … Read More

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LOBSTER AND ASPARAGUS AGNOLLOTI

courtesy of Chef Salvatore Cefaliello, The Caffe at Venda Ravioli, Providence

2 tablespoons olive oil
2 garlic cloves, minced
½ teaspoon red pepper flakes
16 Rhode Island littleneck clams, scrubbed
12 large shrimp preferably with heads still attached
1 cup white wine
1 medium tomato, diced
2 tablespoons chopped parsley
1 pound Venda agnolotti filled with lobster and asparagus
Salt and pepper to taste

Heat the olive oil in a large sauté pan. Add the minced garlic, being careful not to burn it. Add the red pepper flakes, clams and shrimp. Cover and cook until the clams open and the shrimp turn pink in color. Uncover, add the white wine and diced tomatoes. Once the wine evaporates, add the chopped parsley.

Meanwhile bring a large pot of salted water to a boil. Add agnolotti and cook according to directions. Drain.

Place the agnolotti on a warm serving dish and top with the sauce. Season with salt and pepper. Enjoy! Serves four as a main course.

WINE PAIRING:

2007 La Battistina Estate Cortese, Gavi, Italy
A little north of Genoa is a small town called Gavi. It is here that Claudio Manera has chosen to invest in a small estate producing … Read More

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FRESH STRAWBERRY RHUBARB PIE

courtesy of Owner Kerri Stenovitch, Phantom Farms, Cumberland

Filling:
2 cups hulled strawberries, halved
3 cups chopped rhubarb cut in 1-inch pieces
1 cup sugar
6 tablespoons arrowroot

Crust:
3 cups pastry or all-purpose flour
1½ teaspoons salt
8 ounces (1 cup plus 3 tablespoons) shortening
2 tablespoons milk
¼ cup plus 2 tablespoons cold water
1 egg, lightly beaten

Preheat the oven to 400°.

In a large bowl, toss strawberries, rhubarb, sugar and arrowroot until combined; set aside. Using an electric mixer fitted with a paddle attachment, stir together the flour and salt. Add the shortening and mix on low speed until the mixture forms coarse crumbs. Combine the milk and water and gradually add to the flour mixture on low speed. Mix until the dough is completely combined. Knead the dough on a lightly floured surface until it is smooth and not sticky.

Divide the dough in half and roll each half into an 11-inch circle. Transfer one circle into a 9-inch pie plate. Spoon the filling into the pie, discarding any juices that collect at the bottom of the bowl. Brush the edges of the crust with the beaten egg and top with the … Read More

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