Posts Tagged ‘robert j. morrow’
Scallops on a bed of Cauliflower Rice in a Cucumber/Mint Sauce
Sounds fancy but it’s very simple really. Artichoke Hart was asked to come up with a low-calorie gourmet meal for the Scandinavians and this was the result. (New York Fried, Sunao Publishing 2019). Cauliflower Rice is simply finely chopped cauliflower (duh!). The sauce uses a simple yogurt base with chopped mint and cucumber added. And…
Read More“The Security” launch a huge success!
Over 50 people came out to buy signed copies of my latest thriller, “The Security” at the Thirsty Cactus Cantina in Dundas, Ontario on Oct 17/19. Mingling with fans and new readers was exciting and fulfilling (we authors don’t get many opportunities to take center stage for a couple of hours). A simultaneously-scheduled Amazon promotion…
Read MoreThanksgiving Leftover Pasta
Not sure about you but leftover thanksgiving food is good for about three days, then you crave something other than fowl. However, with turkey still left over (the squash, cranberry, and potato are long gone), Artichoke Hart had to do something for the delegations still to come. (New York Fried, Sunao Publishing 2019) So since…
Read MoreSliced Vegetables in a Coconut Cream Sauce
We have a great new restaurant near us serving fusion Italian/Armenian dishes. Everything is unique and soooo good. I’ve attempted to whip up this tropical-flavored dish and it comes close. Creamy Caribbean flavors with equal parts linguine and long sliced root vegetables. INGREDIENTS Carrots, squash, zucchini, shaved into long, thin slices. Soak in white wine.…
Read MoreQuick Halloumi-based Mediterranean Snack
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…
Read MoreBraised Beef Ravioli in an Onion Marsala Sauce
Okay, so not as tough as it sounds. When Artichoke Hart was stuck for a quick lunch, he would often turn to recipes he could whip up in a half hour or so. This one is easy, uses ready-made ingredients, but tastes gourmet. The Italian delegation actually loved it! (New York Fried, May 2019) INGREDIENTS…
Read MorePappa Al Pomodoro with a side of fettucine in a creamy caper sauce and pulled turkey breast
The Italian delegation liked simple fare and although Artichoke Hart was planning a more sophisticated main supper, he knew they would appreciate a simple Tuscan lunch. The meal was served with crusty bread and a hearty cabernet from Tuscany. Brodo is an Italian stock that is pre-made and stored as a base but in Artichoke’s…
Read MoreThe value difference between a “legal duplex” and an “in-law suite”.
The Bidding War Dilemma
Browned 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 More