Posts Tagged ‘artichoke hart’
Grilled tenderloin Nicoise with Lemon Dill Olive Bernaise
Much to the chagrin of white tablecloth restaurants, great steak is not always about the steak, it’s about the rest of the dish. In this presentation, the steak sits on a bed of sauteed vegetables and is topped with a custom bernaise-style sauce mixed with chopped black olives. I added a few leftover hash browns…
Read MorePork Chops with Fresh Tomato, Onion, Garlic, and Feta
I’m not really a fan of pork chops but since Costco had a great sale last weekend, I ended up with a pile of them in my refrigerator. One of the recipes I tried that really was amazing was this one. The topping was so fresh and tangy that it offset the drab taste of…
Read MoreBistro Halloumi and Warm Olives
This is one of our favourite mid-summer simple suppers but since Spring has started early this year, I thought I’d pull it out and, Wow! what a treat to start the warm season off with. Halloumi doesn’t melt quickly so you can grill, saute, bake, etc. and it holds its shape reasonably well. When combined…
Read MoreVeal Scallopini Fettuccine
Sometimes you just visualize something that you haven’t seen before and based on your knowledge of what does and should go together, you create something special. This dish is one such experiment and it was amazing! INGREDIENTS 2 fillets of veal scallopini, cut into long, 1/4 strips long shaved strips of carrot fettuccine cooked al…
Read MoreCaramelized Scallops with Fresh Green Pea Vinaigrette
I’m always on the lookout for a new way to cook and present scallops. This one was definitely different. The olive oil-soaked peas and crystallized scallops were a perfect combination. All we had with it was crusty bread and a complementary dip. Delicious. INGREDIENTS Pea Vinaigrette: 1 cup fresh peas kosher or large sea salt…
Read MoreGrilled steak salad with Arugula, Balsamic-glazed onions, Tomatoes, and Feta
This is such a simple salad but I think it’s one of the best ways to eat steak. INGREDIENTS (to serve 4) 6 tbsp extra-virgin olive oil, divided 1 small red onion, thinly sliced into half moons 1 tsp balsamic vinegar (good dipping quality) 1 tsp brown sugar kosher or sea salt black pepper…
Read MoreBraised Brussels Sprouts with Bacon in White Wine
Looking for a great side veggie dish to go with your turkey? Nothing beats this family staple, though this year I changed it up, switching vermouth for white wine and porcetta for maple bacon. And don’t be stingy with the butter; it makes the dish. The aroma would be perfect for open houses! INGREDIENTS 1/4…
Read MoreRomantic Chicken with Artichokes and Mushrooms
Not sure why it’s called romantic chicken but the combination of artichoke heart marinating juice and a dry white wine is, at the very least, swarmy. It’s served with buttered linquine and sauteed broccoli. INGREDIENTS 4 skinless, boneless chicken breast halves salt and pepper to taste 1 tbsn olive oil 2 tbsn butter 1…
Read MoreBreaded Dijon-coated Chicken with Roasted Rosemary Potatoes and Sauteed Broccoli
Breaded Dijon-coated Chicken with Roasted Rosemary Potatoes and Sauteed Broccoli INGREDIENTS 4 Chicken breasts 2 tbsp Dijon mustard 1/2 cup Italian bread crumbs 2 eggs 1/8 cup milk 1 tbsp garlic 2 tbsp basil 1 tbsp oregano 2 tbsp natural yogort 2 tbsp dijon dressing 3 heads broccoli (stalks cut) olive oil 1/4 cup dry…
Read MoreOfficial launch of my debut novel!
After seven years of effort, my debut novel is finally here. New York Fried, the first in the Tales of the Artichoke Hart series, is a spy thriller full of international intrigue, suspense, character shenanigans, and a little humour. You can get a digital copy right now, immediately downloadable, to read on your Kindle, smartphone, tablet…
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