GoLocalWorcester

Chef Walter’s Flavors & Knowledge: Chilled Summer Soup

Master Chef Walter Potenza, GoLocalWorcester Food Expert

Eating cold soups at meals can be a delicious and refreshing way to beat the summer heat. Gazpacho and vichyssoise are probably the two most well known cold soups, but the possibilities are endless. Many types of vegetables or fruits can be used to make a cold soup and the base may be a cream, a broth or a combination. Try this vegetable-based variation below and you will not be disappointed.

Chef Walter’s Flavors & Knowledge: Sweet Pepper Puff Pastry

Master Chef Walter Potenza, GoLocalWorcester Food Expert

Use a young pecorino for this dish: a sharp, aged Pecorino will overshadow the subtle vegetable flavor of the filling. The peppers can be roasted...

Chef Walter’s Flavors + Knowledge: Fried Shrimp & Scallops

Master Chef Walter Potenza, GoLocalWorcester Food Expert

Make the batter: Combine the flour, salt, pepper, egg yolks, and wine in a bowl until smooth, beating with a whisk. Add the sage, and...

Chef Walter’s Flavors + Knowledge: Pasteis de Nata Custards

Master Chef Walter Potenza, GoLocalWorcester Food Expert

There is an old Portugese saying that goes, "A bride who eats a pastry will never take off her ring." I tried this delicate custard...

Chef Walter’s Flavors + Knowledge: Hunter’s Style Chicken With Saffron

Master Chef Walter Potenza, GoLocalWorcester Food Expert

Make the chicken: Season the chicken with salt and pepper; dust with flour. In a terracotta pot, heat 1 tablespoon of the olive oil with the...

Chef Walter’s Flavors + Knowledge: Spaghetti With Clams

Master Chef Walter Potenza, GoLocalWorcester Food Expert

I made this recipe for just one serving in case you don’t have too many guests. This dish is really good, be selfish...

Chef Walter’s Flavors + Knowledge: Grilled Lamb Chops

Master Chef Walter Potenza, GoLocalWorcester Food Expert

Preheat grill to medium-high. Brush grill grate with oil. Meanwhile combine mint, basil, oil, vinegar, lemon juice, sugar, and salt in food processor, until smooth....

Chef Walter’s Flavors + Knowledge: Moussaka

Master Chef Walter Potenza, GoLocalWorcester Food Expert

Moussaka is a layered oven casserole dish made with vegetables and meat. The most well-known version of moussaka is made with layers of eggplant slices,...

Chef Walter’s Flavors + Knowledge: Stuffed Rabbit With Peas

Master Chef Walter Potenza, GoLocalWorcester Food Expert

When rabbit meat is on the menu, expect controversy to follow. It is socially acceptable to use farm animals, such as cows and chickens, as...

Chef Walter’s Flavors + Knowledge: Seafood Antipasto

Master Chef Walter Potenza, GoLocalWorcester Food Expert

Use whatever shellfish is freshest at the market, and opt for as many varieties as possible. Of course, any other additional shellfish not listed here...

Worcester Restaurant Week 2018 - See the Participants

GoLocalWorcester Lifestyle Team

Worcester Winter Restaurant Week 2018 is under way.

Chef Walter’s Flavors + Knowledge: Veal Filet With Montepulciano Sauce

Master Chef Walter Potenza, GoLocalWorcester Food Expert

This great-looking recipe, include veal filet or roast. I have cut the loin in portions and cooked them individually, removing the bones used to make...

Chef Walter’s Flavors + Knowledge: Chunky Lobster Soup

Master Chef Walter Potenza, GoLocalWorcester Food Expert

Remove the lobster heads; without shelling the tails, cut the lobster lengthwise, butterfly them, and remove the black intestine. Chop the lobster heads but not...

Chef Walter’s Flavors + Knowledge: Layer Cake With Fresh Fruit

Master Chef Walter Potenza, GoLocalWorcester Food Expert

Make the sponge cake: Preheat the oven to 350F. Butter and flour and 8-inch springform cake pan. Beat the butter and eggs until pale and...

Chef Walter’s Flavors + Knowledge: Rack of Lamb Persille’

Master Chef Walter Potenza, GoLocalWorcester Food Expert

This dish gets its name from the addition of persillade, a mixture of butter-moistened bread crumbs, parsley and garlic. Patted onto the meat during the...

Chef Walter’s Flavors + Knowledge: Donatella Seafood Pasta

Master Chef Walter Potenza, GoLocalWorcester Food Expert

You can make the sauce the day before, then cook the pasta and seafood the next day to put it all together. This recipe includes...

Chef Walter’s Flavors + Knowledge: Lemon Torte

Master Chef Walter Potenza, GoLocalWorcester Food Expert

To make the lemon cake, preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans. Dust the pans...

Chef Walter’s Flavors + Knowledge: Pumpkin Soup with Pumpkin Seed Bread

Master Chef Walter Potenza, GoLocalWorcester Food Expert

In the United States, pumpkins go hand in hand with the fall holidays of Halloween and Thanksgiving, but I think they can be enjoyed in...

VegWorcester Set to Host Annual Vegan Mac & Cheese Cook-Off

GoLocalWorcester Lifestyle Team

VegWorcester is set to host their annual Mac Daddy: 2018 Vegan Mac & Cheese Cook-Off.

Chef Walter’s Flavors + Knowledge: Fettuccine With Prosciutto

Master Chef Walter Potenza, GoLocalWorcester Food Expert

Fresh pasta with eggs is really delicious and can be made with a variety of flavors. Fresh pasta, of course can be made without eggs,...

Chef Walter’s Flavors + Knowledge: Bacon Stuffed Mushrooms

Master Chef Walter Potenza, GoLocalWorcester Food Expert

Replace the bacon with minced ham or Canadian bacon and replace the bacon drippings with another tablespoon of butter, Saute the minced ham along with...