Chef Walter Miller Cooks For WTAP @ 5

By: Phillip Hickman Email
By: Phillip Hickman Email

Chef Walter Miller, the Director of Dining Services at Chartwells Dining Service at Marietta College joined Allison Rhea on WTAP @ 5 to prepare a simple fall recipe.

The Perfect Fall Salad
Yield 4 servings
Walter Miller CCC
www.dineoncampus.com/marietta

2 Bosc Pears
¼ granulated sugar
2 cups assorted mixed salad greens
¼ glazed pecans
Goat cheese Croutons
¼ Dried Cranberries
½ cup favorite Vinaigrette

1. Wash and cut pears in halves.
2. Sprinkle with Sugar and bake in 400 degree oven, cut side down, until golden and fork tender. Remove from oven, chill and slice.
3. On Chilled Salad Plates, place a handful of fresh washed greens in center.
4. Top greens with roasted pear, sprinkle with pecans, cranberries and goat cheese croutons.
5. Drizzle with your favorite vinaigrette.

* Goes great with some homemade bread and a hot bowl of soup.

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Smashed Sweet Potato Duet
Yield 4 servings
Walter Miller CCC
www.dineoncampus.com/marietta

2 large Sweet Potatoes, peeled and large diced
1 large russet potato, peeled and large diced
2 tablespoons of butter
¼ cup heavy Cream
¼ brown Sugar

1. Simmer potatoes in salted water for approximately 20 minutes or until tender.
2. Drain water and return to heat for 2 minutes until dry.
3. Smash potatoes with cream, butter and sugar until creamy
4. Season with salt and pepper.

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Sautéed Pork Normandy
Granny Smith Apples and Cider Beurre Blanc
Yield 4 servings
Walter Miller CCC
www.dineoncampus.com/marietta

For Pork:
8-2 ounce Center Cut pork Tenderloin Filets
Salt and Pepper to taste
3 tbsp. Olive Oil
1 cup Sliced Granny Smith Apples
1 shallot, Diced
1 tsp. Dijon Mustard
½ c. Apple Cider
¼ c. heavy cream
¼ c. whole butter
1 tsp. fresh chopped thyme

1. Heat non stick skillet over medium heat. Salt and Pepper tenderloin.
2. Add olive oil to skillet; add filets, service side down first. Cook approx ½ minutes, Flip Remove from skillet to let rest.
3. Drain excess oil from skillet. Add shallots and apples, sauté until golden brown. Remove skillet from heat and add cider and cream.
4. Reduce heat to low, add butter while constantly stirring.
5. Serve under filets on plate.
6. Serve with your favorite Fall vegetables.

• This recipe works well with chicken.
• Enjoy the fall weather.


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Comments are posted from viewers like you and do not always reflect the views of this station.
  • by Dr. Sandy Caramela Location: Sagamore Hills, Ohio on Nov 22, 2008 at 04:11 PM
    These recipes sound great...I will be trying the sweet potato duet for Thanksgiving. Thanks for sharing!
  • by F-7 Location: Solid Ground, U.S.A on Nov 17, 2008 at 09:20 PM
    HELLO THERE!, NICE JOB AND WE NEED MORE OF THAT COOKING ON LOCAL TV, PLEASE!!!!. BYAAY!
  • by Uncle Bill Miller Location: Alabama on Nov 14, 2008 at 06:25 AM
    Dwight wow you have come a long way. tell me when you will be at your dad;s you can cook up some of those recipes
  • by Beverly Location: Cleveland, OH on Nov 10, 2008 at 09:09 PM
    Gaulfrette! Marietta is getting hip and exciting! I miss the good ole days
  • by Raechel Location: Marietta on Nov 10, 2008 at 01:35 PM
    I just love him to pieces. I see the beard is coming back. NICE!
  • by Brandy Location: Lowell on Nov 10, 2008 at 08:16 AM
    Everything looks delicious!
  • by Jim H. Location: Sisterville on Nov 10, 2008 at 06:56 AM
    How ever much you pay him is not enough!! He's a real class act.
  • by Ray Location: Columbus on Nov 9, 2008 at 06:24 PM
    Chef is great, makes it all sound so simple and he is funny too. Keep these segments up.
  • by ELLEN Location: MARIETTA on Nov 8, 2008 at 07:02 PM
    WALTER IS GREAT
  • by John Location: Dennis on Nov 8, 2008 at 01:01 PM
    Walter is the best! Can he be on every day?
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