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

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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Milanese Chicken Thighs in Red Wine Sauce

This recipe comes from the book, “Great Women Chefs”, by Julie Stillman, published over a decade ago (Turner Publishing Inc.) and features America’s top female chefs of the time. This one is from Teresa Rovito, who at the time had just opened “Le Streghe” in New York (1994), to honor recipes of her Italian youth.…

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A modern approach to a traditional dish

Pierogi has been around for centuries. A staple of Eastern European countries initially, they have been taken up by the French, the Italians, American immigrants, and now modern chefs. Inspired by dishes created at the Loaded Pierogi in Toronto and Hamilton, Ontario, this dish is a fusion of Italian, Slovak, and American tastes. My wife…

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Debut Romance "Highland Hiatus"

  The Menu for Passion series is something I’ve wanted to do for a while. Though not what I want to be known for (thus the pen name), it is fun to be involved with. They are short novella’s and can be read in a couple of hours. The plan is to have several in…

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