Posts Tagged ‘artichoke hart’

Quick Halloumi-based Mediterranean Snack

  Artichoke Hart (New York Fried, May 2019) felt that the bar snacks served at the Oswego facility needed to be a little more classy than nuts or popcorn. So, this one became a hit with many of the delegates. Quick, easy to make, tasty and, in Hart’s case, done on the BBQ on the…

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Braised Beef Ravioli in an Onion Marsala Sauce

Okay, so not as tough as it sounds. When Artichoke Hart was stuck for a quick lunch, he would often turn to recipes he could whip up in a half hour or so. This one is easy, uses ready-made ingredients, but tastes gourmet. The Italian delegation actually loved it! (New York Fried, May 2019) INGREDIENTS…

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Creamy Scampi & Chicken (Mild Jambalaya)

I am a Canadian of British heritage, so my stomach can’t tolerate most Cajun dishes, but my mind insists that I try.  Much to my dismay while visiting New Orleans twice in my life, I have found that “hot” spices do not make a dish tastier to my palate; they, in fact, make it intolerable.…

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Browned Butter Honey Garlic Salmon

Salmon tastes great with very little help, but when you’re tired of the traditional lemon-style seasonings, try this butter and honey variation. It’s sweet and oh, so tasty! The Artichoke Hart uses this as a Friday night “fish” dish. Thanks to Karina at CafeDelites.com Ingredients 1/4 cup (4 tablespoons) butter 1/4 cup (4 tablespoons) honey 2-3 cloves garlic, minced* 1-2 tablespoons fresh squeezed lemon…

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Shakshuka…a delightful way to start (or end) the day

My son visited last night. He attends University in Toronto and has been integrating himself with various cultures including the middle east, the Mediterranean, and especially Israel (he lives with a Jewish family). He offered to make this dish and since having another chef in my kitchen is a rarity, I offered him the stove.…

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Fried Green Tomatoes (aka Winter Caprese Salad)

If you have a bunch of these at the end of the summer…             Then turn them into this with this proven, basic recipe that I call a Winter Caprese Salad. It was one of the appetizers used at the President’s Address at the end of the summer in “New…

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Milanese Chicken Thighs in Red Wine Sauce

This recipe comes from the book, “Great Women Chefs”, by Julie Stillman, published over a decade ago (Turner Publishing Inc.) and features America’s top female chefs of the time. This one is from Teresa Rovito, who at the time had just opened “Le Streghe” in New York (1994), to honor recipes of her Italian youth.…

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A modern approach to a traditional dish

Pierogi has been around for centuries. A staple of Eastern European countries initially, they have been taken up by the French, the Italians, American immigrants, and now modern chefs. Inspired by dishes created at the Loaded Pierogi in Toronto and Hamilton, Ontario, this dish is a fusion of Italian, Slovak, and American tastes. My wife…

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How do you reheat steak without cooking it further?

If you’re like me, having left over steak leaves a lot to be desired. If you cooked it perfectly the first time, then any further cooking will turn it into charcoal or thereabouts. If you try pan frying but that just turns even the best medium-rare steak into well done in seconds, especially if you…

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