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Jul 16, 2018







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Patrick Provost




Spicy balsamic dressing

From the kitchen of Patrick Provost
 
1 teaspoon fresh chopped garlic
1 teaspoon fresh chopped rosemary
1 teaspoon chili flakes, dried
Pinch of Kosher salt
Pinch of ground black pepper
¼ cup of balsamic vinegar
1½ cups of extra virgin olive oil
 
Blend garlic, rosemary, chili flakes, salt, pepper and balsamic vinegar at low speed in blender until well mixed. Slowly add extra-virgin olive oil to the blender and blend until well emulsified. The end product should have the consistency of a thin mayonnaise. If you add the oil too quickly, it will not fully emulsify and the dressing will break. Store in a bottle or jar with lid so you can shake before use.




In the kitchen with Patrick Provost


08/07/14



What is your must-have kitchen item?

My must-have kitchen item is olive oil. Olive oil is a basic ingredient for us ... for making dressings, salsa, sauces. It’s a go-to ingredient for me.
 
What would you choose for your last meal?
My last meal would actually be a cheeseburger. Just a basic cheeseburger with lettuce, pickles, tomatoes, ketchup and mustard.
 
Favorite restaurant besides your own?
To be honest with you, my favorite restaurant is my house. I like to eat things at home with my wife and my children. It’s a great place to experiment with new foods that you haven’t had before or to create a recipe and say, “This works” or “This doesn’t work.”
 
What celebrity would you like to see eating at your restaurant?
Aaron Sanchez from the Food Network. I’d like to see him enjoying some of our Mexican dishes. I’d just like to watch his face to see what his facial expressions are.
 
What is the biggest food trend in New Hampshire right now?
Quick, simple foods, handheld foods, something that you can grab and go and eat, because you’re walking around and enjoying the weather.
 
What is your favorite meal to cook at home?
I like to do simple things. I like to do a simple pasta dish with garlic and basil and a homemade tomato sauce.
 
What is your favorite dish on your restaurant’s menu?
I love our enchiladas. I love to have an enchilada with slow-braised Mexican beef in it. Combined with our enchilada, melted Mexican cheese just gives you a warm embracing feeling that makes you feel really good.
— Emelia Attridge 
 
As seen in the August 7, 2014 issue of the Hippo.





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