One thing Young Oppenheimer had in ready supply at his Oswego Grocery Consortium was figs… lots of fresh figs. (New York Fried, Copyright 2019 Sunao Publishing). As a result, Artichoke Hart created several dishes using the sweet fruit. One hit was this one, especially when combined with cauliflower mashed. Cauliflower being the “hot” ingredient at…

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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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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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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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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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I had an urge for a creamy crab sauce. That’s what started it. Then, I realized I had to have the sauce with something. Enter the Haddock. Brushed lightly with lemon olive oil and baked at 350 degrees for 25 to 30 minutes, the Haddock is a perfect vehicle for the Crab sauce to enhance.…

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  This is actually not a gourmet dish but rather a staple, comfort food example from Tuscany.  Popular at grape harvest, Italians use grapes right from the vineyard. It has a nice balance of richness with sweetness that is pulled together by balsamic vinegar. My kids loved this dish when I discovered it about 25…

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Since my wife and I are foodies, our recent trip to Curacao included hitting one of the ten top ranked restaurants (according to Trip Advisor) each day we were there (we managed eight). So when I came home, my first gourmet night was a little nerve-racking: How could I compete with the extraordinary dishes we…

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In my bestselling novel, New York Fried, various international delegations visited the complex in Oswego, N.Y., to experience the new technology that would revolutionize internet around the world. While there, Chef Artichoke Hart (also an ex-CIA trainer), was tasked with feeding the visitors. His idea was to offer a traditional dish native to their country…

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