Chicken and Grapes in White Wine Sauce served with Mixed Green Salad and Oranges (250 Cal)
As promised, the recipes from now on will be those suitable for a man on the “Dad’s Diet” (copyright 2021). The chicken is coated in a sexy mixture of herbs and flour and is light but tasty. The grapes are put in at the last minute so they still hold their texture and body. The…
Read MorePersian String Vegetable Pasta (280 Cal)
280 Calories Artichoke Hart gives credit for this dish to the inspirational “Koosh”, ownver of Kamoosh Bistro in Waterdown, Ontario. Serving fusion foods from the Mediterranean, this dish is one of the house favourites and is almost vegan (if you switch out egg noodles for pasta). A tasty and very healthy dish that seems so…
Read MoreExcerpt from upcoming thriller “Dare to Breathe”
The following is an excerpt from my upcoming thriller, “Dare to Breathe”, to be released February 2021. Prologue PAST Though struggling to maintain control of the airplane, Captain Jason Samuels focused on the swerving line of concrete wall some two thousand feet below him. Meandering across the open fields like a miniature version of…
Read MoreA lighter taste of France: Mushroom Monsieur
Normally, this dish would be served in a classic French restaurant as a luncheon entree, but it is equally as good for a dinner if you’ve also indulged earlier in the day. By making everything from scratch (especially the Bechamel) and not scrimping on the oil and butter you are guaranteed mouth-watering explosion of both…
Read MoreChuck’s Ultimate Summer Tomato Appetizer
Chuck is my brother-in-law, and although we have a lot of fun discussing recipes and how “Artichoke Hart” would cook things, I am obviously not the only chef in the family. This summer appetizer, served on one of the last hot days of summer, was so excrutiatingly tasty, I had to bow down to his…
Read MoreNectarine & Tomato Salad with Fried Halloumi and Basil
I’m always looking for a new salad, and when it includes Tomato–and my favourite cheese, Halloumi–then I’m in. This one is based on nectarines, but they must be very ripe. The combination of sweet nectarines with juicy tomatoes, combined with the salty, squeaky pan-seared halloumi is remarkable to the taste buds. Be sure to have…
Read MoreFusion dumplings
Fusion cooking is simply combining two cultures and coming up with one dish. Indeed, some will say all food is some kind of fusion which is true in many cases. Fried fish in Thai and Bratwurst in Italian Pasta, are good examples. In this dish, I combined chicken and cilantro dumplings (Chinese) with pasta sauce…
Read MoreTwo books now available on Vivlio
I’m proud to announce that two of my books are now available on the new startup Vivlio platform. A competitor to Kindle and Kobo in France, this allows all English-speaking citizens to access books published with them. “New York Fried” and “The Security” will be available there shortly. Vivlio is a French start-up seeking to…
Read MoreChicken, Perogies & Polenta (left over gourmet)
Even chefs have leftovers. In fact, Artichoke Hart virtually lives off them. Once Al and the team have finished for the evening, he’ll often skip down to the huge fridge and drag out anything in plastic containers, or covered in surface wrap. This one is made up of a few straggler perogies, a small baggie…
Read MoreOysters Rockefeller
Sometimes, Artichoke Hart sees something in a kitchen store, flea market, or vendor market that piques his interest; a new utensil, cooking tool, or a serving platter that would allow for a unique presentation. Often, it would inspire a snack or a meal, like this pottery piece he found at an outdoor vendor market. It…
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