Chef's Secret

11/18/2009

Recipe: Le Central Butternut and Green Apple Flan
Le Central Butternut and Green Apple Flan

Chef’s secret: Flan side dish from Le Central is worthy of the holiday table
Christy Law Blanchard of Barrington wrote:

11/11/2009

Recipe: Rocco’s Chocolate Toffee Bread Pudding
Rocco’s Chocolate Toffee Bread Pudding

Rich chocolate from Rocco Italian Osteria
I love chocolate. I don’t know why anyone wouldn’t adore its rich sweetness.

Recipe: Toffee
Toffee

Recipe: Chocolate Brioche
Chocolate Brioche

10/28/2009

What’s for dessert: Ted’s Montana Grill apple crisp
Ted’s Montana Grill, 2 Chapel View Blvd., Cranston, has added a seasonal dessert specialty to the fall menu.

Chef’s Secret: Vanilla-Seared Sea Scallops
Sara Wilkinson of East Greenwich said “I am writing to see if you could provide me with the recipe for the Vanilla-Seared Sea Scallops from Vintage in Woonsocket. Any help you can offer would be greatly appreciated!”

Recipe: Vintage Vanilla Seared Scallops
VINTAGE VANILLA-SEARED SEA SCALLOPS

Recipe: Summer Vegetables
SUMMER VEGETABLES

Recipe: Citrus Couscous
CITRUS COUSCOUS

09/23/2009

Recipe: New Rivers Polenta with Summer Veggies
NEW RIVERS POLENTA WITH SUMMER VEGETABLES

How to make polenta
POLENTA

Chef’s Secret: Use fresh produce to make polenta with summer vegetables
Ann Morrissey of Wakefield wrote: “I was wondering if you could acquire a recipe for my friends and me. My four women friends and I had a fabulous dinner last night at New Rivers. Two of us had the polenta with summer vegetables. It was out of this world.”

09/02/2009

Local ingredients inspired Chef’s Secret
Each Monday night, Chez Pascal features a special Market Menu with the best in local and regional produce, meat, cheese and breads. A recent dinner included ingredients from Ledge Ends Farm, Arcadian Fields, Narragansett Creamery, Olga’s Cup and Saucer, Stoney Hill Cattle Co., Ward’s Berry Farm, Hill Orchards, and Blackbird Farm.

Recipe: Chez Pascal’s Corn Bisque
CHEZ PASCAL’S CORN BISQUE