Posts Tagged ‘artichoke hart’
Thanksgiving Leftover Pasta
Not sure about you but leftover thanksgiving food is good for about three days, then you crave something other than fowl. However, with turkey still left over (the squash, cranberry, and potato are long gone), Artichoke Hart had to do something for the delegations still to come. (New York Fried, Sunao Publishing 2019) So since…
Read MoreSliced Vegetables in a Coconut Cream Sauce
We have a great new restaurant near us serving fusion Italian/Armenian dishes. Everything is unique and soooo good. I’ve attempted to whip up this tropical-flavored dish and it comes close. Creamy Caribbean flavors with equal parts linguine and long sliced root vegetables. INGREDIENTS Carrots, squash, zucchini, shaved into long, thin slices. Soak in white wine.…
Read MoreQuick 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…
Read MoreBraised 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…
Read MoreCreamy 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.…
Read MoreBrowned 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…
Read MoreShakshuka…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.…
Read MoreFried 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…
Read MoreMilanese 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.…
Read MoreHow 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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