Skip to content

Archive for December 2016

Braised Brussels Sprouts with Bacon in White Wine

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…

Read More

Romantic Chicken with Artichokes and Mushrooms

  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…

Read More

Official launch of my debut novel!

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…

Read More

Ravioli with Sage-Walnut Butter

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…

Read More

Crisply Baked Basa Fillets

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…

Read More