Videos tagged walter dunphy
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Sargent Choice Cooking: Yellow Gazpacho with Spicy Shrimp
Walter Dunphy, BU's executive chef, serves up a light yet filling meal with yellow gazpacho and spicy shrimp. The Spanish-influenced dish bring the right amount of hot and cold, a perfect compliment for the summer months.
Read the story on BU [...]Today: /today/node/10222
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- 114 love it
- 2 comments
- 434 views
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Sargent Choice Cooking: Grilled Beef Tenderloin with Wild Rice Salad and Vegetables
Conjuring the tastes of a summer cookout without leaving the kitchen, Walter Dunphy, BU's executive chef, serves up a recipe for beef tenderloin that substitutes the grill pan for the backyard barbecue.
Read the story on BU Today: [...]/today/node/10012
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- 119 love it
- 1 comments
- 364 views
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Sargent Choice Cooking: Pear Carpaccio
Walter Dunphy, BU's executive chef, offers up a healthy, tasty pear carpaccio.
Read the story on BU Today: /today/node/9975
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- 114 love it
- 1 comments
- 340 views
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Sargent Choice Cooking: Herb-Crusted Cod with Cracked Wheat Berry Salad
Walter Dunphy, BU's executive chef, ushers in spring with a recipe for sautéed cod and a colorful wheat berry salad with fresh vegetables.
Read the story on BU Today: /today/node/10228
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- 106 love it
- 1 comments
- 241 views
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Sargent Choice Cooking: Fresh Fruit Parfait with Homemade Granola
Looking for an alternative to rich butter cookies and dense fruitcakes? Walter Dunphy, BUs executive chef, creates an elegant parfait of fruit, yogurt, and homemade granola to broaden your holiday dessert repertoire.
Read the story on BU Today: [...]/today/node/10089
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- 123 love it
- 1 comments
- 216 views
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Sargent Choice Cooking: Miso-Glazed Scallops with Soba Noodles
Walter Dunphy prepares a healthful dish of scallops with an Asian flair.
Read the story on BU Today: /today/node/8786
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- 103 love it
- 1 comments
- 81 views
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Sargent Choice Cooking: Pan Seared Chicken with Sage
BU's executive chef Walter Dunphy makes a meal whose recipe he created especially for alumni, one that features the traditional flavors of a New England winter: pan-seared chicken with sage over a salad of warm wild rice, butternut squash, and [...]sun-dried fruit, accompanied by sautéed haricots verts.
Read the story on BU Today: /today/node/8223
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- 151 love it
- 1 comments
- 78 views
