"I was looking at a travel magazine one day and saw a picture of an old Labrador retriever sitting outside a quaint country restaurant in France called La Providence. It evoked something wonderful inside me and I thought the name 'Providence' (meaning "guided by the divine hand of nature") was a perfect name for a restaurant where I could draw on the natural foods of my region," recalls Paul O'Connell, executive chef and owner of --you guessed it--- Providence, in Brookline, Massachusetts. His dream was to open a casual restaurant that brings back some of the small comforts that have been lost in our daily lives. O'Connell studied at Johnson and Wales Culinary University, and under such noted chefs as Lydia Shire of The Parker House in Boston, Jasper White of Jasper's, Chris Schlesinger of the East Coast Grill in Cambridge (where O'Connell first became a sous chef), and most recently, under Todd English of Olives (a 1994 America's Rising Star Chef). From it all, O'Connell has created a style that is uniquely his. O'Connell uses his cooking skills to raise money for numerous charitable events across the country, and he contributes to programs such as Meals on Wheels and Aid & Comfort. He has also served as a board member of the American Institute of Wine and Food. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Bibb/Watercress Saladw/Hot Mustard,Toasted Walnut Bread&Blue Goat Cheese Recipe By : Paul O'Connell -- Providence, Brookline, MASS. Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Salad--- 2 heads Bibb lettuce 1 bunch watercress 1 head endive 6 ounces domestic blue goat cheese 12 large dice walnut bread -- toasted lightly 1/4 cup red onion -- sliced ---Dressing--- 1/2 cup sour cream 2 teaspoons Dijon mustard 2 teaspoons dry mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon cayenne pepper 1/4 cup lemon juice 1/2 cup olive oil salt and pepper -- to taste For the salad, wash and spin-dry the Bibb and watercress. Set aside in a cool place. To make croutons, arrange walnut bread slices on a cookie sheet. Cut endive in half lengthwise, then into thin strips. Arrange endive on walnut bread. Crumble blue cheese over endive. Set aside. For the dressing, in a large mixing bowl, whisk together sour cream, mustards, Worcestershire sauce and cayenne pepper. Add lemon juice and olive oil while steadily whisking. Thin with a little water if desired. Season with salt and pepper. TO SERVE: To assemble salad, place desired amount of dressing in a large bowl. Add Bibb lettuce, watercress and red onion and toss until lightly coated. Heat walnut bread croutons in a 350F oven until cheese begins to melt. Remove from oven. Arrange two or three croutons on each plate. Place salad carefully in the center. - - - - - - - - - - - - - - - - - -
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