Looking for a great side veggie dish to go with your turkey? Nothing beats this family staple, though this year I changed it up, switching vermouth for white wine and porcetta for maple bacon. And don’t be stingy with the butter; it makes the dish. The aroma would be perfect for open houses! INGREDIENTS 1/4…

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  Not sure why it’s called romantic chicken but the combination of artichoke heart marinating juice and a dry white wine is, at the very least, swarmy. It’s served with buttered linquine and sauteed broccoli. INGREDIENTS 4 skinless, boneless chicken breast halves salt and pepper to taste 1 tbsn olive oil 2 tbsn butter 1…

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After seven years of effort, my debut novel is finally here. New York Fried, the first in the Tales of the Artichoke Hart series, is a spy thriller full of international intrigue, suspense, character shenanigans, and a little humour. You can get a digital copy right now, immediately downloadable, to read on your Kindle, smartphone, tablet…

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Ravioli with Sage Walnut Butter INGREDIENTS Sea salt (or kosher) 1/4 cup balsamic vinegar 2 teaspoons honey 1 bay leaf 9 ounce package of refrigerated cheese ravioli 6 tbsn butter 1/3 cup fresh sage leaves 1 cup walnuts, roughly chopped 3/4  cup grated parmesan cheese METHOD Bring a large pot of salted water to a…

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Crisply Baked Basa Fillets with Roasted Smashed Potatoes and Vermouth-soaked Asparagus INGREDIENTS: 1 and 1/2 tbsp olive oil 1 and 1/2 lbs basa fillets 3 tbsp light mayonnaise 1 tbsp fresh lemon juice 1/2 cup breadcrumbs 1/4 cup cornmeal 1/2 tsp salt 1/4 tsp cayenne pepper 8 half lemon slices SIDES & DECOR Vermouth-soaked Asparagus…

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