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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  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…

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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…

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Top chefs everywhere argue what constitutes an “official Nicoise” salad. Lyonnaise Chefs insist it is only fresh ingredients with no fish or vegetables. Chefs from other French regions, as well as Western afficionado’s, beg to differ, saying that potatoes and haricots verts (green beans) are integral to the original recipe. Others say there must be…

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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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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…

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