Posts Tagged ‘culinary romance’
Pork Medallions in Mushroom Gravy – 387 cal
Veal Medallions is a popular dish for higher-end restaurants, especially Italian ones. Using Pork is a cheaper way to achieve a similar taste without losing the texture associated with veal. Pork is also low in calories and as a result, this rich, saucy dish is actually quite low and is, therefore, perfect for those on…
Read MoreCoquilles Saint Jacques – 374 Cal
Can you have an exotic French dish like Coquilles Saint Jacques while on Dad’s Diet? Of course! One seashell serving is 374 and although it’s not filling alone, combined with a nice salad and maybe 50z of white wine, you’ve got a meal worthy of a romance novel for under 550. That’s perfect for one…
Read MoreChicken Cordon Bleu & Scalloped Potatoes – 398 Cal
When I tell people they can have Cordon Bleu on a diet, they usually laugh. The secret is portion size and a little cheating. In this version, each piece is 1/2 a chicken breast flattened; a small piece of off-the-bone ham (not processed); shredded cheese; and an amazing sauce. It’s not only delicious but a…
Read MoreChicken 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 MoreOrange Chicken
During the COVID crisis, takeout became the main source of income for the Artichoke Hart restaurant in Baltimore (other than Hart’s CIA income, of course). Simple dishes were both popular, easy and quick to make, and were low cost: perfect for the situation where gourmet-style dishes were required but needed to be simple enough to…
Read MoreBalsamic Chicken with Figs and Onion with Mashed Cauliflower
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…
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 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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