Grilled Aubergine, with Burrata, Balsamic, & Anchovy -159 cal

By Robert Morrow | July 3, 2021 |

Okay, so in Canada, we call it eggplant but if you use the larger ones for this recipe, “Aubergine” just seems to suit it better. I was amazed at how the fresh burrata and sharp anchovies offset the dry (albeit balsamic soaked) aubergine. If you’re not into anchovy, that’s okay. Personally, I think you’re missing…

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Drunken Pasta

By Robert Morrow | April 20, 2020 |

I can’t think of a better dish during self-isolation (Covid-19). With all that extra wine sitting around, and not wanting to drink all day, I came up with a plan for dinner: drunken pasta. Now, despite using 2 cups of wine, don’t be alarmed. You won’t get drunk off this dish. It is, however, decadent,…

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Veal Scallopini Fettuccine

By Robert Morrow | March 22, 2017 |

Sometimes you just visualize something that you haven’t seen before and based on your knowledge of what does and should go together, you create something special. This dish is one such experiment and it was amazing! INGREDIENTS 2 fillets of veal scallopini, cut into long, 1/4 strips long shaved strips of carrot fettuccine cooked al…

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