Roasted Red Pepper and Artichoke on Belgium Endive

This is an easy appetizer to prepare. Bell peppers (green, red, yellow and orange) are an excellent source of vitamin C and A as well as a good source of dietary fiber. For atherosclerosis and diabetic heart disease, peppers also contain vitamin B6 and folic acid. Artichokes are nutrient dense and contain 16 essential nutrients. The globe artichoke is one of the oldest known cultivated vegetables, originating from Ethiopia, with Italy currently being the world’s largest producer. It was valued in ancient Greece and Rome as a digestive aid, available only to the wealthy due to its scarcity.

Makes roughly 30 appetizers
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2 red peppers
2 small jars of marinated artichoke hearts, drained and chopped
¼ cup Italian parsley, chopped
1 to 2 cloves of garlic, minced
¼ cup grated Parmesan cheese
Belgium endive leaves (about 20)

Grill the peppers until the skin is blistered and blackened. Remove from heat, place in a bowl and cover with plastic wrap. Let cool to room temperature. Remove skin and seeds and chop. Place chopped peppers in a bowl and add the rest of the ingredients. Season to taste and spoon into endive leaves.

The Culinary Chase’s Note: The red pepper mixture can also be used as a bruschetta topping or toss it into a pasta dish and add a bit of olive oil. I love the colors from this appetizer as well as the crunchy texture from the endive leaves.

By The Glass Wine Tasting Note: The ingredients suggest something Italian would be apropos but instead of Prosecco choose a Franciacorta which is made using classic Champagne methods and grapes. Franciacorta has more nerve (acidity) compared to Prosecco and in general is a much better food wine than its fun and slightly frivolous alternative.

Cannellini Beans with Lemon, Roasted Red Peppers and Bacon

Very popular in Italy and especially Tuscany, Cannellini beans (also known as white kidney beans) are mild in flavor, and are related to the kidney bean. These beans are low-fat, high in fiber and provide a high quality of magnesium, fiber, iron and folate. They also have twice as much iron as beef. Cannellini beans are especially good in simmered dishes since they absorb the flavors of seasonings and the other foods with which they are cooked.

If you like this dish, then you might also want to try Cannellini Bean and Coconut Curry,  Pistou Soup, Rosemary Lamb with Roasted Potato and White Beans,  Cannellini Bean Dip.

Serves 6 as a side
recipe adapted from Fine Cooking
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1 medium lemon, scrubbed
2 slices thick bacon, cut crosswise into thin strips
2 tablespoons extra-virgin olive oil
1 to 2 teaspoons freshly chopped rosemary
1 large clove garlic, minced
1/8 teaspoon crushed red pepper flakes
2 15 oz. cans cannellini beans, rinsed and drained
3/4 cup salt-reduced chicken broth
2 jars of roasted red peppers, cut into small dice
freshly ground black pepper and sea salt

Zest half the lemon and use the juice from lemon half. In a saucepan over medium heat, cook the bacon with 1 tablespoon of oil, stirring occasionally until it renders most of its fat and starts to brown, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Remove the pan from the heat and add the rosemary, garlic, and red pepper flakes; cook, stirring the contents of the pan, until sizzling steadily and fragrant. Return the pan to medium heat and add the beans, chicken broth, roasted peppers and lemon zest. Bring to a boil; then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the broth thickens and the flavors meld, 10 to 15 minutes. Stir in 1 tablespoon of the lemon juice and 1/2 teaspoon pepper. Season to taste with more lemon juice or salt. Serve drizzled with the remaining 1 tablespoon olive oil and sprinkled with the bacon.  Serve with lamb chops or sausages.

The Culinary Chase's Note: Beautiful, earthy flavors coming through thanks to the rosemary with a hint of heat from the red pepper flakes.

By The Glass Wine Tasting Note: I spend a lot of time in Tuscany and this dish transports me to a countryside trattoria where the food is simple and the wine even simpler. Forego the illustrious names of Brunello or even Chianti Classico and look for a simple Chianti with cherry like fruit flavours, light earthy and floral tones and bright perky acidity which will be in perfect company with this dish. One such wine is Frattoria Poggio Alloro Chianti. Made on a small farm in a bucolic setting outside of San Gimignano this wine is a showcase of the perfection of simplicity.

Chocolate-Dipped Orange Shortbread Rounds

Chocolate has been around for more then 1,500 years and we have the ancient Aztecs and the Maya in Mexico and Central America to thank. Dark chocolate with high cocoa content (minimum 70%), is high in flavonoids (epicatechin and gallic acid). Cocoa also has polyphenol antioxidant properties, countering LDL cholesterol (levels of "bad" cholesterol) as a result.

Makes about 60 cookies
recipe adapted from Canadian Living
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250ml (1 cup) unsalted butter, softened
125ml (1/2 cup) superfine sugar
2 teaspoons finely grated orange rind
1/4 teaspoon salt
500ml (2 cups) all-purpose flour
3 tablespoons cornstarch

Chocolate Coating:
2 bars (100g each) good-quality bittersweet chocolate or milk chocolate (such as Lindt), chopped

In a large bowl, beat together butter, sugar, orange rind and salt until fluffy; stir in flour and cornstarch to make a smooth dough. Divide dough in half and form each into 25cm (10 inch) log. Wrap each and refrigerate for 1 hour.

Slice logs into 5mm (1/4 inch) thick rounds. Place 2.5cm (1 inch) apart, on parchment paper-lined baking sheets. Bake in 160c (325f) oven until firm, about 15 minutes. Let cool on pans for 5 minutes, transfer to racks and cool completely.

For the chocolate coating, in a heatproof bowl over a saucepan of hot (not boiling) water, melt chocolate; let cool to room temperature. Dip half of each cookie into chocolate, shaking off excess. Refrigerate on waxed paper-lined baking sheets until firm (about 30 minutes).

The Culinary Chase's Note:  There's a lot of inferior chocolate out there disguised (read: slick packaging) to look as though it's the real deal and price is sometimes a good indication.  So, to help make it easier to choose a good-quality chocolate, consider these points. (1) The appearance should be evenly colored, whether it is a mahogany brown, deep red, or black. Darker is not necessarily better, as a dark color could mean the beans have been over-roasted. In fact, many top chocolatiers prefer to see a red hue to their chocolate (with dark chocolate), a rich flavor and well processed. (2) Whatever the color, the chocolate should be smooth without cracks, air-holes, streaks, blemishes or sugar bloom (moldy-looking white coating caused by moisture).  (3) Cocoa butter has the same melting point as our own body temperature. However, if the chocolate does not start to melt straight away, then this is another indication that the chocolate is of a poorer quality. (4) There should be an explosion of flavor, smooth, in fact the smoother the better, and buttery, a melting pool of rich creamy chocolate. (5) It should not be grainy or gluey. If the chocolate has a waxy taste this can indicate that vegetable fat has been substituted for cocoa butter. If the chocolate has a very high vegetable fat content, then it's not real chocolate. (6) Good quality chocolate has a bitter-sweetness, fruity - spicy, with a depth of sensual and subtle mellow flavors with a good balance of acidity and sweetness.

Linguine with Roasted Eggplant, Sun-Dried Tomatoes and Pine Nuts

Eggplants (also known as aubergine) have a host of vitamins and minerals. The skin of an eggplant is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. Eggplant has been vastly under-used but thanks to Asian and Southern European influences in today's cooking, it is finding its way into more and more dishes. It is a good meat substitute which also makes it attractive to vegetarians. Although eggplant is bland in flavor, it soaks up flavors of accompanying foods, herbs, and spices like a sponge, much like tofu. Historians believe the eggplant may have its origins in India, but early written accounts from a 5th century Chinese record on agriculture called the Ts'i Min Yao Shu indicate its cultivation in China.

Serves 4
recipe adapted from Woman & Home
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2 medium eggplant, cut into 1cm (1/2 in.) cubes
75g (3 oz.) sun-dried tomatoes in oil, drained (reserve 3 tablespoons oil), finely sliced
1 red onion, chopped
2 garlic cloves, finely chopped
2 tablespoons sun-dried tomato paste or purée
400g (14 oz.) dried linguine
2 tablespoons fresh basil leaves, torn
50g (2 oz.) pine nuts, toasted
freshly grated Parmesan, to serve

Heat oven to 200c (400f). Toss the cubed eggplant with 2 tablespoons of the sun-dried tomato oil (or olive oil). Season with salt and pepper, place on a baking sheet and roast in the oven 25 to 30 minutes, until well roasted and tinged brown around the edges.

Heat the remaining tomato oil in a large saucepan and cook the onions and garlic for 10 minutes. Add the sun-dried tomatoes, tomato paste and the roasted eggplant and cook for another 5 minutes. Cook the linguine in a pot of boiling water until al dente, drain well, then add to the eggplant mixture along with the basil. Toss well and divide mixture between 4 warmed plates. Sprinkle pine nuts over the top and serve with a little freshly grated Parmesan cheese.

The Culinary Chase's Note: I used some of my sun-dried tomato pesto as a substitute for the paste. This is an easy and scrumptious meal to prepare.

By the Glass Tasting Note: Mediterranean flavours abound in this simple but flavourful pasta. The use of roasted and sun-dried tomatoes begs for a wine with a similar ripeness you can only get from the Mediterranean sun. Sicily is one such place. There has seen a dramatic improvement in its wines over the last two decades. Once the source of simply cheap bulk wines made with primitive techniques, quality minded producers have looked to the past and present to build an industry that blends modern winemaking and viticultural management with both traditional and international grape varietals. Grapes such as Nero D'Avola, Ansonica, Catarratto Bianco, Inzoli and Grillo are just a few of the grapes leading the charge. Nero D'Avola with it spicy currant flavours and generally fruity personality is a great match to full flavoured pasta dishes while for whites try a Cataratto based wine such as the great value Donnafugata Anthelia which abounds with ripe fruit and floral tones.

Wild Mushroom Risotto

Rice is the most popular grain in the world but risotto is quintessentially Italian! The texture and ingredients can vary from region to region but the technique always remains the same. The best forms of rice to use for risotto is Arborio or Carnaroli as these will release starch and create a perfect, creamy mixture. Risotto originated in North Italy (Eastern Piedmont and Western Lombardy) where rice paddies are abundant. It is one of the pillars of the Milanese cuisine.  If you like this dish, then you might also like:  Risotto Pomodoro, Pumpkin Risotto, Pea and Parmesan Risotto, Sardinian Risotto, and Risotto with Zucchini and Pecorino.

Serves 4
recipe adapted from Woman & Home
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2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
300g (10 oz.) wild or cultivated mushrooms, sliced
splash of white wine
300g (10 oz.) arborio rice
850ml (1 1/2 pints) hot vegetable stock
2 tablespoons fresh tarragon, chopped
115g (4oz.) freshly grated Parmesan cheese

Heat oil in a large saucepan, add the onion and garlic, and fry for 5 minutes until softened. Add mushrooms, cook over a high heat for 2 to 3 minutes, then add white wine. Continue cooking until the wine has been absorbed and stir in the rice. Add hot stock, a ladelful at a time, stirring well between each addition until all the liquid has been absorbed. It's the stirring action that will give the risotto a creamy texture, as the stirring releases the starch in the rice. It should take just under 20 minutes for the rice to be cooked through. Once cooked, turn off heat and stir in the tarragon and some grated Parmesan. Leave to stand, covered, for 2 minutes, before serving.

The Culinary Chase's Note: If your budget will allow, add a splash of truffle oil to help bring out the earthiness in the mushrooms. It's important to make sure the stock is hotter than the risotto. Doing otherwise will cool down the rice and this will detract from the quality of your risotto. The rice is cooked when it is soft and has a slight bite. Check the seasoning and if you run out of stock before the rice is cooked, add some boiling water.

By The Glass Tasting Note: Mushrooms create a wonderful bridge between the white wine and red world. Their earthy richness finding harmony with terroir driven wines of both colours. When incorporated into a risotto, mushrooms become the central figure in a dish that is so rich and creamy it takes just the right wine to match. Big heavy handed red wines lay over the risotto masking it flavours. Wines that are too austere have that austerity accentuated. I tend to go for fruity reds with enough tangy acidity to cut through the richness of the risotto. Not surprisingly a Piedmontese grape grown within an hour and half drive of Milan have the elements to work here. Barbera with its blackfruit (when ripe), moderate weight, low tannins, perky acidity is a good match. I also think some white wines can work with the dish as well. Barrel fermeted Chardonnay from classic regions such as Burgundy would work as would some richer styles of Soave (not the cheap ones). Producers such as Pieropan, Anselmi and Inama all have enough gusto to work here.

Steamed Cod with Sweet Potato Mash

This is a delicious meal, packed full of nutrients and is ready to serve in 25 minutes! Sweet potatoes are some of the most nutritious vegetables around. Its flesh can be yellow or orange, and its thin skin may either be white, yellow, orange, red or purple. They are an excellent source of vitamin A (beta-carotene) and a very good source of vitamin C. Both beta-carotene and vitamin C are very powerful antioxidants that work in the body to eliminate free radicals. Free radicals are chemicals that damage cells and cell membranes and are associated with the development of conditions like atherosclerosis, diabetic heart disease, and colon cancer.

Serves 2
recipe adapted from Woman & Home
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1 shallot, finely chopped
1 garlic clove, minced
2 plum tomatoes, deseeded and finely chopped
finely grated zest of 1/2 lemon
1 tablespoon extra virgin olive oil
4 basil leaves, finely chopped
2 large sweet potatoes, peeled and cut into chunks
1 tablespoon half-fat crème fraiche
grating of nutmeg
2 x 175f (6oz.) cod fillets, skin on

Combine shallot, garlic, tomatoes and lemon zest in a small bowl. Stir in the olive oil, basil and season. Place sweet potatoes in a steamer and cook for 15 to 20 minutes until soft. Mash the potatoes, stir in the crème fraiche and season with nutmeg, salt and pepper. Keep warm while you cook the cod.

Season the cod, place in the steamer and cook 5 to 6 minutes or until the fillets turn opaque. To plate up, place a spoonful of mash in the center of 2 plates, top with the fish and drizzle over the tomato salsa.

The Culinary Chase's Note: If you can't find cod with the skin on, place parchment paper under each fillet otherwise the cod will fall apart (like mine did!). If cod isn't a fish you enjoy to eat, try substituting it for a firm white fish. Sweet potatoes should be stored in a cool, dark and well-ventilated place, where they will keep fresh for up to ten days. Avoid those that are displayed in the refrigerated section of the produce department since cold temperature negatively alters their taste.

By the Glass Tasting Note: There's no surprise pairing here. The creamy texture, natural sweetness and spice component of the sweet potato are begging for the sweet, toasty, spicy notes of a oak influenced Chardonnay from the New World. In this case where the fish has been steamed there is a danger of overpowering the dish with over lumbered wine. Thankfully, winemakers in all corners of the world are trying to strike that balance between oaky complexity, textural richness and vibrant fruit flavours and acidity. A good route to go is ask at your local wine shop for a Chardonnay that has been barrel fermented rather than barrel aged. You are likely to return with a bottle with the subtle oak tones we are looking for here.

Coconut Lime Macaroons

Macaroons are one of my favorite drop cookies and this recipe with the addition of lime makes for a delicious dessert. The original macaroon was a small sweet cake consisting largely of ground almonds similar to Italian or Moroccan amaretti (with a crisp crust and a softer interior).  Though the origins are vague, some culinary historians claim that macaroons can be traced to an Italian monastery.  The monks came to France in 1533, joined by the pastry chefs of Catherine de Medici and later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came seeking asylum during the French Revoltion. The two women paid for their housing by baking and selling macaroon cookies, and thus became known as the "Macaroon Sisters."  Italian Jews later adopted the cookie because it has no flour or leavening (macaroons are leavened by egg whites) and can be enjoyed during the eight-day observation of Passover.

Makes about 24 cookies
recipe adapted from Canadian Living
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2 egg whites
1/4 teaspoon cream of tartar
pinch of salt
175ml (3/4 cup)  sugar
750ml (3 cups) sweetened shredded coconut
1 tablespoon finely grated lime zest
2 teaspoons lime juice

Preheat oven to 160c (325f).

In a stand mixer, beat egg whites until foamy; beat in cream of tartar and salt until soft peaks form. Beat in sugar, 2 teaspoons at a time, until stiff peaks form, about 5 minutes. Fold in coconut, lime zest and lime juice. Drop by heaping 1 tablespoon onto parchment paper-lined baking sheet. Bake until golden on tops and bottoms, about 14 minutes. Let cool on baking sheet for 10 minutes, transfer to rack and let cool completely.

The Culinary Chase's Note: Scrumptious, light and very easy to eat!

Asparagus Salad

Parsley is the world's most popular herb. A sprig of parsley can provide much more than a decoration on your plate. In addition to its volatile oils and flavonoids, parsley is an excellent source of vitamin C and vitamin A ( two vital nutrients that are also important for the prevention of many diseases) and a good source of folic acid (one of the most important B vitamins).  Parsley has been cultivated for more than 2,000 years and was used medicinally prior to being consumed as a food. The two most popular types of parsley are curly parsley and Italian flat leaf parsley. The Italian variety has a more fragrant and less bitter taste than the curly variety.

Asparagus comes in different grades (small, standard, large) and colors (green, white and purple). Green asparagus, the most common, ranges from pencil-thin to very thick. White asparagus, due to sunlight-deprived stalks, are a little milder and more delicate in taste. Asparagus needs to be cooked quickly to a tender-crisp texture. An excellent source of vitamin K, A, and C and this humble perennial is also a natural diuretic.

Serves 2
recipe adapted from Valentine Warner as shown in Woman & Home magazine
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asparagus
2 eggs
handful parsley leaves, finely chopped

Vinaigrette:
1 heaped teaspoon Dijon mustard
squeeze of lemon juice
1 cupful (or 2 depending upon taste) of tarragon or white wine vinegar
1 teaspoon caster sugar
50ml (2 oz.) good extra virgin olive oil

Place eggs in a saucepan with water, place lid on saucepan and bring to a boil. Once the water has boiled, turn off heat and set the timer for 13 minutes. When done, drain water and put the eggs in a bowl of cold water to cool completely (a warm egg isn't easy to grate). Peel eggs, separating the white from the yolk. Grate the white on a medium setting of a box grater before grating the yolk in the same way.

Prepare the asparagus by cutting off and discarding the coarse woody and use a vegetable peeler to cut away any blemishes. Wash the stalks thoroughly in warm water. Steam or microwave asparagus until al dente and plunge into ice water to prevent from further cooking.  For the vinaigrette, mix mustard, lemon juice, vinegar, sugar and a pinch of salt in a bowl before slowly beating in the olive oil with a fork or whisk. It will emulsify into a creamy consistency.

To assemble, pile asparagus on a plate. Spoon the vinaigrette over all of the asparagus before sprinkling over the egg yolk, parsley and egg white.

The Culinary Chase's Note: This recipe calls for leeks which are in season in Spring, Summer and Autumn. However, as my luck would have it, the only leeks I could find were exceptionally huge (read: good if you're a giant!) so a slight change to the menu and asparagus it was. This is a dish I will definitely make again and again!

By the Glass Tasting Note: This may be a case where you surrender your wine glass as asparagus, eggs and vinegar are all ingredients that can kill wine. Here's a case where a lager with some intensity or lighter style ale is the solution. Asparagus can make all but the most acidic wines taste sweet, not to mention its intense flavour can permeate through all but the most intense wines. Throw in the textural issue eggs play and the vinegar further pushing dry wines to the sweet spectrum (the acidity of the vinegar negates the acidity in wine making it taste sweeter) and you've no choice but opt for the cleansing nature of beer. Given Germany's love of asparagus you could do much worse than choosing a German Kolsch, a hoppy German lager or even a Weissbier.

Keralan Green Chicken Curry

India is a country I'd very much like to visit and one of many cities on my list is Kerala. Kerala is named as one of the ‘Ten Paradises of the World’ and ‘Fifty Places of a Lifetime’ by the National Geographic Traveler Magazine. Keralan cuisine is influenced by its coastline and flavored by coconut grown there. You'll find tropical fruits, vegetables, and herbs, topped with familiar scents of pepper, cardamom, chilies and cloves. Kerala's cuisine is different from the rest of India and is all about aromas and colors. What's interesting about Kerala is the different culinary communities, all of which have distinctly different dishes. While Hindus specialize in vegetarian food, the Muslims and Christians excel in non vegetarian cuisine. Almost every dish prepared in Kerala has spices added to it. Next to rice, dhal or gram is the most widely used staples. Two of Kerala’s favorite dishes are made from slightly fermented dhal and rice, called Idlis and thin crisp pancakes called Dosas. Both are favorites of mine which I sampled in Singapore's, Little India.

Spices play not only an important part in the flavoring of food, but also for their health benefits. Spices have more antioxidant power, measure for measure, than fruits and vegetables. Antioxidants help prevent cancer, Alzheimer's disease, heart disease, and premature aging. In a study reported in the British Journal of Nutrition, fifteen aromatic herbs and spices consumed in Central Italy as part of the Mediterranean diet were studied to reveal total phenolic, flavonoid and flavanol content. Click here to read more.

Serves 6 to 8
recipe adapted from Women & Home
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1 to 3 large green chilies (depending on your heat tolerance), deseeded and chopped
1/2 teaspoon each turmeric, ground coriander and cinnamon
2.5cm (1 in.) piece fresh ginger, peeled and grated
2 garlic cloves
3 tablespoon flavorless oil, such as groundnut
2 teaspoons curry powder
2 cloves
2 onions, sliced
12 skinless free-range chicken thigh fillets, cut into large chunks
200ml (7 oz.) reduced-fat coconut milk
large bunch fresh coriander (cilantro), roughly chopped
juice of 1 lime

In a pestle and mortar, pound together the chillies, turmeric, coriander, cinnamon, ginger and garlic with a pinch of salt. Heat the oil in a large wok or sauté pan, and add the fresh paste. Stir well, cooking the spices. Stir in the cloves and onions and cook over a low heat for 10 minutes. Add the chicken and stir well, so that it is covered in the spices. Pour coconut milk over the chicken and gently simmer until the chicken is cooked through (about 20 minutes). If the sauce starts to dry out, turn the heat down further and add a bit more water. Taste for seasoning, it will probably need salt. To serve, add the coriander and stir through with the lime juice.  Serve with a side of basmati steamed rice.

The Culinary Chase's Note: This curry is a good way to get used to the heat of the dish. Some recipes will show curry leaf in the list of ingredients but unless you have a curry tree growing in your back yard, the leaf will have lost its flavor by the time it reaches your kitchen! In their fresh form, they have a short shelf life, and they don't keep well in the refrigerator. They are also available dried, though the aroma is largely inferior. Curry powder is a western way to mimic the flavor of fresh curry leaves. If you can find 'fresh' curry leaves, then add 10 to the wok before adding the paste.

By the Glass Tasting Note: Here's a dish that gives lots of wine options (albeit all in the fragrant white section). The rule here is to find a wine with a similar amount of exotic intensity, some rich fruit character on the palate (a little residual sweetness doesn't hurt) and some decent cleansing acidity. From there if the wine veers more to tropical tones rather than floral tones or orchard fruit flavours its all a bit of your choice of seasoning. I'm sure I could enjoy this delicious dish with an Alsatian Gewurztraminer one night, a Nova Scotian Muscat another and a ripe Germanic style Riesling on another. Variety is as the say the spice of life.