Posts Tagged ‘olive oil’
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…
Read MoreBaked Haddock with Creamy Crab Sauce
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.…
Read MoreLemon Chicken Scallopini with Lemon Garlic Cream Sauce
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…
Read MoreTurkey scallopini in lemon sauce
This dish was inspired by our new friend, Chef Massimo Zingaro Fidale, on our recent visit to Italy. His simple but oh-so-delicious Veal Scallopini in Lemon Sauce was so tasty I couldn’t stop thinking about it. However, as usual, I changed it; Canadianized it if you will. In my version, I use turkey scallopini and…
Read MoreVeal with Olives and Grape Tomatoes
At this time of the year, I get an abundance of small grape tomatoes. They are delicious as a snack but I get so many, I have to think of dishes to prepare with them. (The larger tomatoes don’t ripen till late in August here). This is one I hadn’t tried before and since we…
Read MoreHoney roasted Rhubarb, Walnut, rocket and Feta Salad
When fresh Rhubarb arrives, my cooking brain insists that I make something. Since I’m not much of a dessert eater (I know, hard to believe from a cook), I look for side plates, appetizers, cocktail accompaniments, etc. This one is a true marvel since the honey, thyme and feta offset the sharp tangy taste of…
Read MoreCaponata
I love discovering new Italian dishes that I’m told are basic, traditional masterpieces that everyone knows. Unfortunately, I wasn’t born an Italian, so it’s all news to me. This is yet another dish with only one name. And it is amazing. The fusion of flavours makes perfect sense once you make it. But I would…
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