Tomato and Mozzarella Stack with Balsamic Pearls

MOLÉCULE-R Inc. sent me their Molecular Gastronomy Kit and it wasn't until yesterday that I was able to make anything from it. I fell 8 weeks ago and fractured the radial head in my elbow and a bone in my wrist which meant a cast on for 4 weeks making delicate cooking almost impossible to perform. You can well imagine how upset I was when I had this amazing product to try and couldn't because of my left hand being incapacitated.With daily physio after the cast came off, most of the movement is back in my wrist and I felt now is the time to delve into this exciting kit. MOLÉCULE-R reminds me of Heston Blumenthal's approach to molecular gastronomy although Mr. Blumenthal dislikes the use of these words to describe his food. He said that 'molecular makes it sound complicated and gastronomy makes it sound elitist.' Chef Blumenthal is owner of The Fat Duck, a three-Michelin-starred restaurant in Bray, Berkshire (England).  However it was his cooking show, Kitchen Chemistry on the Discovery channel, that caught my interest as it wasn't your normal foodie show. When I received MOLÉCULE-R Molecular Gastronomy Kit, I was like child accepting an over-the-top gift.

professional packaging!

inside the kit

There are 50 video recipes in this kit and I thought I'd try a couple to test and I am very pleased with the results which means more to come!  For those inquisitive culinary minds, the kit has intriguing menu headings such as:  sperification; gelification; emulsification and thickening.  The balsamic vinegar pearls fall under the gelification category.  Other interesting titles:  daiquiri bites, mojito bubbles, popping chocolate, arugula spaghetti, balsamic sheets, and crunchy bloody Mary to name a few.

The Culinary Chase's Note: These balsamic pearls were easy to make and had a soft, smooth texture when eaten.  Use your imagination and the variations are endless!  MOLÉCULE-R recently launched their Cocktail RÉVOLUTION kit.

World's Best Baked Onions!

Well that's what Jamie Oliver says and after making these I have to agree with him!  I love using onions but for the most part they're usually mixed in with other ingredients so it's nice to have them shine on their own.  Onions, are members of the Allium family (garlic, shallot, scallion), and are rich in sulfur-containing compounds that are responsible for their pungent odors and for many of their health-promoting effects.  Studies have shown that onions can help increase bone density and there is evidence that women who have passed the age of menopause may be able to lower their risk of hip fracture through frequent consumption of onions. Onions should be firm and heavy for their size. Avoid onions that have sprouted or that have an odor, or that have green or moldy blemishes. If you're eyes water while cutting onions, try chilling them first, then peeling them under running water (water absorbs the onion's gas).

Serves 4
adapted from Jamie Oliver, Happy Days with the Naked Chef

4 white onions (about the size of a tennis ball), peeled
olive oil
2 garlic cloves, peeled and finely chopped
4 sprigs fresh rosemary, lower leaves picked and chopped
8 tablespoons heavy cream
grated Parmesan cheese
sea salt and freshly ground black pepper
4 slices pancetta or 4 slices bacon

Preheat the oven to 200c (400°f). Boil the onions in plenty of water for 15 minutes or until slightly tender. Remove the onions from the pot and allow to cool. With a sharp knife, remove the top inch of each onion, finely chop and place to one side. Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray. Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion. Finely chop these removed sections of the onion and add to the rest of the chopped onion.

Heat a sauté pan and add a little olive oil, garlic, chopped onions, and a little of the chopped rosemary. Sauté for a couple of minutes until the garlic and onion have softened. Turn the heat down, add the cream and remove the onions and garlic from the heat. Stir in the Parmesan and season. Wrap a slice of pancetta or bacon around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick. Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one. Bake in the preheated oven for around 25 minutes until the onions are soft and tender.

The Culinary Chase's Note: These were scrumptious and as the onions were baking, the aromas coming from the kitchen reminded me of potato scallop...yum!  Serve this as an appetizer or as an accompaniment to the main meal.  Enjoy!

St. Andrew's Church Suppers - Giving Back

Our first foray into volunteer work was when we lived in Hong Kong.  My husband and I started taking our 12 year old daughter to Po Leung Kuk (Society for the Protection of Women and Children).  We would go there once a month on Sunday to play with the children ages 1 year to 2 years old.  We would have happily entertained and fed the older ones but weren't able because we could not speak Cantonese to them. It was a humbling experience for us to play and feed the little ones who had not yet learned to speak.  A hug and smile speak volumes when there's a language barrier.

Yesterday my family and I spent 2 hours helping out at the church supper held in St. Andrew's church hall.  The suppers began 27 years ago as there was a need to feed the homeless, poor and needy.  Every Sunday from 4pm to 6pm volunteers from all walks of life come to help serve a hot meal to 200 people (sometimes less, sometimes more).   This is a huge weekly operation and the church relies on organizations such as Little Caesar's Pizza, Feed Nova Scotia,  Sobey's etc. to help donate food items as well as the continued support of members from the general public. 

I first found out about these suppers 2 years ago from a program at my daughter's school.  Armbrae Academy students in junior high and high school have a mandatory 30 hours community service as part of their extra curricular activities for the school year.  There's a list of organizations where the students can offer their time and ranges from volunteering at school events to serving food at St. Andrew's Sunday suppers. I don't know if all schools in the province have such a policy but they should!

While we were waiting for Grace to be said before the meal, I was standing next to a student and from our conversation he said he was from Cornwallis Junior High School.  I asked him if he was here because of a community service policy with school and he said yes and also because his church mentioned volunteers were needed at the church suppers at St. Andrew's.  It was wonderful seeing students there helping out.  As summer nears, St. Andrew's volunteer numbers decrease as does some of the food donated.  If you have time or can deliver baked goods once in a while, I encourage you to do so.  Sweets seem to be the thing that they run short of in the summer.   One of our family goals is to support the local community and helping out at church suppers is one of the many ways in which to contribute.

The Culinary Chase's Note:  Volunteer Canada says this about volunteerism:
"Volunteering is the most fundamental act of citizenship and philanthropy in our society. It is offering time, energy and skills of one's own free will. It is an extension of being a good neighbor, transforming a collection of houses into a community, as people become involved in the improvement of their surroundings and choose to help others. By caring and contributing to change, volunteers decrease suffering and disparity, while they gain skills, self-esteem and change their lives. People work to improve the lives of their neighbors and, in return, enhance their own."
Not sure where to volunteer or where to start?  Click here for the Canadian Volunteer Directory.

Chocolate Cupcakes with Raspberry Buttercream

I've been following the business partnership between Heather and Lori of The Cupcake Girls. The show chronicles their day to day business adventures giving you an armchair view of the risks in starting and running your own business. The Cupcake Girls tv show is viewed in 63 countries and is a recent Gemini winner. I love watching this show and is the reason I've been on this cupcake baking spur.  The first mention of the word cupcake can be traced as far back as 1796, when a recipe notation of “a cake to be baked in small cups” was written in “American Cookery” by Amelia Simms.

Makes 30 cupcakes
adapted from Completely Delicious

2 cups cake flour
2 cups sugar
1 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 1/2 teaspoons baking soda
1 cup unsalted butter, at room temperature
1 cup buttermilk (click here for buttermilk substitute)
2 eggs
1 cup freshly brewed coffee, cooled to room temperature

Preheat oven to 180c (350f) and line a cupcake pan with liners.

In the bowl of a stand mixer fitted with a paddle attachment, mix the cake flour, sugar, cocoa powder, ground cinnamon, and salt on low speed until combined. Add the butter and buttermilk and mix on low until moistened. Raise the speed to medium and beat until light and fluffy, about 2 to 3 minutes. Whisk the eggs and coffee together in a bowl, and add to the mixer in 3 additions, scraping down the bowl and beating only until blended after each addition.

Fill the cupcake liners about 2/3 full. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then pop them out onto a wire rack to cool completely.  Frost with the raspberry buttercream.

Raspberry Buttercream:
1/2 cup butter, at room temperature
1/2 cup butter flavored shortening
3 cups icing sugar
1/4 cup raspberry puree, seeds removed
1/2 teaspoon vanilla
pinch of salt

In the bowl of a stand mixer fitted with a paddle attachment beat the butter and shortening until combined. Add the powdered sugar, raspberry puree, vanilla, and salt and mix until smooth.  Click here for buttercream frosting without the shortening.

The Culinary Chase's Note: Light and airy cupcakes and I absolutely love the addition of raspberry purée in the frosting! 

Gorgonzola-Basil Phyllo Kisses

Serve this as a welcome bite and your dinner party is off to an amazing start!  Phyllo, Filo or Fillo dough is paper-thin sheets of raw, unleavened flour dough used for making pastries. A popular dessert using filo pastry is baklava but there are oodles of other sweet and savory dishes out there using filo pastry. Whatever filo recipe you use, the end result will be a crispy and flaky pastry that will melt in your mouth.

Serves 12

6 sheets phyllo dough
4 tablespoons unsalted butter, melted
1/2 pound Gorgonzola, cut into 24 pieces
24 basil leaves

Preheat oven 220c (425f).  Cut each sheet of phyllo into quarters. Brush each piece with the butter, fold in half, brush with the butter again, and fold in half again; spoon in 1 piece of Gorgonzola and close into a moneybag or kiss shape with your fingers.  Continue until you finish all the phyllo dough and Gorgonzola. Place on a baking sheet, brush the tops with butter, and freeze until you are ready to bake (up to 2 months in sealed containers); or bake in the oven for 15 minutes, or until golden and crisp. Place a basil leaf under each kiss and serve hot or at room temperature.

The Culinary Chase's Note: Light, crispy and flaky bundles of pure delight! Love the contrast between the saltiness of the cheese and light peppery-anise flavor of the basil helps counteract the richness of the Gorgonzola. To keep basil fresh, wrap basil in paper towel around the base of the stems, wet it and seal the whole bunch in a plastic bag. This should keep in your refrigerator for a couple of weeks.  Watch the oven while the kisses cook as they might brown faster than the allotted 15 minutes.  A couple of kisses had the cheese ooze out but this did not in any way detract from the taste.  We enjoyed this snack with a glass (or two) of Grand Pré Champlain Brut.  Cheers!

Bacon and Blue Cheese Stuffed Chicken Breasts

This recipe does the humble chicken proud. Chicken without any flavoring especially with the skin removed, is rather bland when cooked on its own. But add a few herbs and spices in the cooking process and voilà, this Gallus gallus (domesticated chicken-like bird from Asia) comes to life.  It is well-suited to adding distinctive flavors.  If you cook the breast with the skin still on, very little fat remains in the meat from the skin.   Don't eat the skin if you're looking to decrease your fat intake. Chicken is a very good source of protein (helps reduce bone loss especially in older people) and very good source of the cancer-protective B vitamin, niacin.

Serves 4
adapted from Claire Robinson

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup blue cheese, crumbled
4 slices smoked bacon, cooked until crisp and finely chopped
2 teaspoons chopped fresh chives
4 organic chicken breasts with the skin on and bone in
Pinch freshly ground black pepper

In a large bowl mix the butter, blue cheese, bacon, and chives together until combined. Dollop half of the compound butter along the long edge of a 12-inch piece of parchment or waxed paper. Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter. Refrigerate or freeze for another use (baked potatoes, veggies, pasta, atop steak).

Preheat the oven to 220c (425f). Using your fingers, carefully loosen the skin from chicken breasts. Stuff about 1/4 of the remaining blue cheese butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat. Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. Season each breast with just a pinch of freshly ground black pepper.

Roast the chicken breasts (skin side up) in the center of the oven until skin is crisped and chicken is cooked through, about 35 to 40 minutes.  Remove from the oven to a serving platter. Let stand 10 minutes before serving.

The Culinary Chase's Note: Delicious and the meat was so tender and moist. Serve this with miniature gnocchi dressed with some of the blue cheese butter and stir-fried veggies. 

Roasted Cod with Capers, Olives and Tomatoes

such a colorful plate!

Fish has never been high on my food list, that is, until I moved to Asia. It was there I learned to fall in love with these aquatic vertebrates (sans bones!). That has been an issue with me as fish = bones = loss of appetite. I still have those days when I find a fillet with bones and my appetite dies...just like that. I grew up on the river where salmon was fished from my grandfather's nets in the summer and in the winter my father loved to fish smelt (icky tiny bones!).  Smelt is a small fish of the salmonidae family and is found in the lakes and rivers of Canada.  As a youngster, I had my fill of salmon, trout, smelt etc. and each year I encountered a choke on at least a couple of bones. One incident that sticks out in my mind to this very day was a rather large bone lodged across my throat causing much anxiety from yours truly and I think that might have been the bone to tip the scales (pardon the pun) for me!  Yes, I know all the wonderful health benefits from fish and trust me, I do incorporate more in my diet.  I always buy filleted fish and  I carefully go over the meat to check for those nasty bones.  Cod is a good source of Omega-3 fatty acids, vitamin B12 and a very good source of vitamin B6.

Serves 4
adapted from Inspired

simple ingredients = amazing flavors

60 mL (1/4 cup) brine-cured black olives, drained, pitted and chopped
1 tablespoon capers, drained and chopped
1 lemon, zested and juiced
4 cod fillets
1/4 teaspoon salt
pepper to taste
250 mL (1 cup) cherry tomatoes, halved
1 tablespoon fresh oregano, finely chopped
olive oil, for drizzling

Preheat oven to 220c (425°F). In a small bowl, combine olives, capers and 1/2 teaspoon lemon zest and set aside. Pat fish dry with paper towel and place on a parchment paper-lined baking sheet. Season with salt and pepper. Sprinkle with 1 tablespoon lemon juice. Top each fillet with a quarter of the olive and caper mixture and tomatoes. Scatter oregano over top and drizzle with olive oil.  Roast for 8 to 12 minutes, or until fish is opaque and cooked through.  Serve with rice or potatoes.

The Culinary Chase's Note: This beautiful Mediterranean-style dish is fresh, full of nutrients and pleasing to the eye.  Natalie MacLean suggests these options for wine pairings from her drinks matcher list:  lager,  Burgandy Macon, Pinot Noir, Aligot or Bianco Di Custoza. You can find this list on the right hand side of my blog.  Just key in the food to find appropriate wine OR build your menu around the wine you have and go from there.

Chicken Soup with Asparagus and Shiitake, served with Roasted Fennel Matzoh Balls

Matzo (also spelled matzah, matzoh) is a type of flatbread (cracker-like) which is made in Jewish communities all over the world. This bread is traditionally eaten during Passover, when people of the Jewish faith are not allowed to eat leavened breads. Matzo meal is made by grinding matzo bread.  To make your own matzo, check out Food & Wine site.  Click here for more matzo recipes.  Shiitake mushrooms add a rich, smokey flavor to this soup and have been used medicinally by the Chinese for more than 6,000 years.  They are a good source of iron, protein, vitamin C, and fiber.  Fennel was a typical vegetable eaten by the Jewish living in Italy back in the mid 1500's.  The markets in Florence in the early 1800's, according to Pellegrino Artusi, rarely saw eggplant and fennel.  I can't imagine either not being in my diet.  Fennel is an excellent source of vitamin C and a good source of fiber, folate and potassium.

Serves 8
adapted from Epicurious

Roasted Fennel Matzoh Balls:
2 small-medium fennel bulbs (about 1 lb.)
2 tablespoons olive oil
1/2 cup good-quality, chicken broth
1 tablespoon coarsely chopped garlic
Salt and freshly ground black pepper
3/4 teaspoon chopped fresh thyme
1/4 teaspoon fennel seeds, ground in a spice grinder or with a mortar and pestle
2 large eggs
1/2 cup plus 2 tablespoons matzoh meal

Soup:
7 cups homemade chicken broth or a good-quality purchased chicken broth
1/4 lb. fresh shiitake mushrooms, stems removed and reserved for another use or discarded, caps wiped clean with a damp paper towel and thinly sliced
12 to 15 thin asparagus spears, trimmed and cut into 1-inch pieces

For the matzoh balls: Preheat the oven to 200c (400f). Cut off the fennel stalks and reserve for another use (excellent for fish broths and stews). If there are some attractive feathery fronds, set aside about 2 tablespoons of them to garnish the soup. Quarter the bulbs and trim away the stems, the bottom hard core, and any tough parts. Choose a shallow baking pan just large enough to fit the fennel in one layer and put in 1 tablespoon of the oil. Add the fennel and toss until well coated. Roast the fennel until pale gold, about 20 minutes, then turn the fennel over and roast for 10 minutes longer. Stir in the broth, garlic, salt and pepper to taste, and 1/2 teaspoon of the thyme. Cover the pan with foil and cook for 35 to 45 minutes longer, or until the fennel is very soft. Remove the foil, stir, and roast for a few more minutes to evaporate most of the liquid. Transfer the fennel and garlic to a food processor and chop coarsely. Add the remaining 1/4 teaspoon of thyme, salt (it will need about 1 teaspoon), pepper to taste, and the fennel seeds, if using. With the machine on, add the remaining 1 tablespoon oil through the feed tube.

Scrape the mixture into a large bowl. You need 1 cup of puree. Whisk in the eggs, one at a time. Add the matzoh meal and stir well. If you can form a lump into a very soft walnut-size ball (the batter will become firmer when you chill it), don’t add any more matzoh meal. If necessary, add just enough matzoh meal to enable you to do so. Refrigerate for at least 2 or up to 4 hours so the matzoh meal can drink in the liquid and seasoning.

When ready to cook, bring 4 quarts water and 1 tablespoon of salt to a rapid boil in a large, wide, lidded pot. Dipping your hands into cold water if needed, roll the batter into walnut-size balls. When all the balls are rolled and the water is boiling furiously, turn the heat down to a gentle boil. Carefully slide in the balls one at a time and cover the pot tightly.

Turn the heat down to a simmer, and cook over low heat for 30 minutes, without removing the cover. (They will cook by direct heat as well as by steam, which makes them puff and swell, and lifting the lid will allow some of that steam to escape.) Take out a dumpling and cut it in half. It should be light, fluffy and completely cooked through. If it isn’t, continue cooking a few more minutes. Remove the balls gently with a skimmer or large slotted spoon—they are too fragile to pour into a colander.

When the matzoh balls are almost ready, start the soup: Bring the broth to a simmer in a large pot. Add the matzoh balls, the mushrooms, and asparagus and simmer for about 5 minutes, until the vegetables are tender.

Using a slotted spoon, transfer the matzoh balls to shallow soup bowls and ladle the hot soup and the vegetables over them. Garnish with the reserved chopped fennel fronds.

The Culinary Chase's Note: I have never made matzoh balls before and didn't want to make the balls too stiff. End result: too soft but the balls held together enough for my husband and I to enjoy. I love the roasted fennel flavor coming through and is a recipe I'd make again. I didn't add the broth to the fennel as indicated. Instead, I covered the fennel with foil for 10 minutes to further soften it.  Happy Passover!

Lime and Mint Custard Meringue

in-dulge (in-duhlj) - to yield to, satisfy, or gratify (desires, feelings, etc.): to indulge one's appetite for sweets. This pretty much sums up the reason for today's posting!  It was a lovely weekend full of sunshine and what better way to end the weekend than with an uplifting, sinfully delicious dessert!

Serves 6
recipe adapted from Occasions food and drink magazine

For the custard:
3/4 cup sugar
zest of two limes
1/4 cup water
2 1/2 cups milk
1 1/2 cups heavy cream
1/4 teaspoon salt
4 mint leaves, chopped
5 egg yolks (save 4 whites for the meringue)
4 whole eggs
1/4 cup fresh lime juice (roughly 5-6 limes)
1 tablespoon cornstarch

Cooking method for the custard: Combine the sugar and lime zest in a saucepan. Add 1/4 cup of water and bring the mixture to a boil over moderate heat. Stir until the sugar dissolves. Continue to boil the syrup for 5 minutes. Remove saucepan from heat and slowly whisk in the milk and cream. Add the salt and mint. Return to stovetop and cook the mixture on low heat until it is hot but not boiling. In a bowl whisk together the yolks and whole eggs. Temper the eggs by very slowly adding the hot milk mixture in a stream to the eggs; whisking constantly. Be sure not to add the hot milk too quickly or the eggs will scramble. Stir in lime juice. Strain the custard through a fine sieve into a bowl to remove any lime zest or mint. Return the mixture to the stovetop and add the cornstarch. Heat the custard over medium heat, whisking the entire time, until it thickens. Transfer the custard to a bowl and refrigerate, covered with plastic wrap touching the surface to prevent congealing, for at least 3 hours.

Meringue:
1 cup sugar
4 large egg whites (room temperature)
1/2 teaspoon cream of tartar

To make the meringue, preheat oven to 200f. Beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Slowly add the sugar and continue to beat the meringue until stiff peaks form (you know it's stiff when you can hold the bowl upside down and nothing comes out!). Transfer meringue to a pastry bag and pipe meringue into small circles (or to the size of desired serving dish) onto a parchment paper lined baking sheet. Bake 1 1/2 to 1 3/4 hours. Remove the meringue from the oven and let cool.

Spoon the custard into your desired serving dish and top with meringues.

The Culinary Chase's Note: Custards taste so much better when homemade but sometimes even the most seasoned cook can make the eggs scramble...like I did! To avert disaster, if you see some curdling starting, take the pan off the heat immediately and whisk to cool. But if the sauce is completely curdled, start over as there's nothing pretty about a custard turned into egg drop soup! Cooking at too high a temperature or for too long toughens proteins and squeezes out liquid. This makes a baked custard "weep," and a stirred custard curdle which are both signs of overcooking. Keep the heat low and gentle, using a thermometer to check that the temperature stays below 175°f to 180°f.  If you have any meringues left over, eat them like you would a cookie or try crumbled and combined with berries and whipped cream to make an Eton Mess.

Paccheri Pasta with Cauliflower and Spinach

I love recipes that are fresh tasting, loaded with vitamins and minerals and above all, colorful.  When there's color in the meal you prepare, then you know you're serving up a healthy range of nutrients.  Cauliflower is an excellent source of vitamin C as well as a good source for folate, vitamin K and dietary fiber. Cauliflower is used in many recipes and one that is delicious and quite easy to make is soup. Purée cooked cauliflower, add fennel seeds and other favorite herbs and spices and serve.  Fresh capers are an often overlooked garnish, but they make a tasty addition to Italian dishes of all types. When used as a seasoning in pasta and salad dishes, capers add an extra burst of salty flavor and give a dish more visual appeal.

Serves 6
recipe adapted from Guy Fieri

1 tablespoon salt
1 head cauliflower, cut into flowerets
2 tablespoons olive oil,  plus 2 tablespoons best quality olive oil,  for drizzling
3 tablespoons minced garlic
1 tablespoon sliced garlic
1 teaspoon red pepper flakes
1/4 cup chicken stock or vegetable stock
1 bunch fresh spinach (about 3 cups)
1 (28-ounce) can crushed tomatoes (best quality)
2 tablespoons capers, with 1 tablespoon juice
1 teaspoon freshly ground black pepper
1 pound paccheri (large tube) approximately 2.5-inches long by 2-inches wide
1/2 cup grated Pecorino Romano
1/4 cup chopped Italian parsley leaves

Bring a large stock pot of water to a boil over medium heat, then add in the salt and the cauliflower. Cook for 3 to 4 minutes. Heat 2 tablespoons of olive oil in a large saute pan, and sauté the garlic and red pepper flakes for 1 minute. Remove the cauliflower from water with a large strainer and add it to the pan with the garlic-red pepper mixture. Sauté briefly until starting to brown, about 3 to 4 minutes. Deglaze the pan with the chicken stock, add in the spinach, cover and let wilt for 2 minutes. Stir in the tomatoes and capers with juice and reduce the heat. Remove the cover and let simmer for 5 minutes.

Return the cauliflower water to boil, adding more water, if necessary, to cook the pasta. Add the pasta add cook to al dente. Remove the pasta from the water and add it to the pan with the sauce, adding a little pasta water, if needed. Stir gently to combine, transfer to a serving bowl and sprinkle with half of the cheese. Garnish with the parsley and drizzle the remaining 2 tablespoons of olive oil.  Serve immediately with remaining cheese on the side.

The Culinary Chase's Note:  If you can't find paccheri, then substitute with rigatoni. Enjoy this with Artichoke and Sun-Dried Tomato Stuffed Chicken Breast.

Aubergine and Chestnut Tagine with Herbed Couscous

Tagine or tajine is a North African dish, which is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking.

a typical tagine vessel

Invented in the desert, where water is scarce, the tagine's conical top allows moisture escaping from the ingredients to condense on the lid and fall back onto the dish, resulting in fork-tender meat and vegetables using a minimum of liquid.  With the cover removed, the base can be taken to the table for serving.  If you like this recipe then you might also like: Lamb and Date Tagine.

Serves 6
recipe adapted from Delicious magazine

1 tablespoon ground coriander
2 teaspoons ground turmeric
1 tablespoon ground cinnamon
3 tablespoons olive oil
1 red onion, finely chopped
1 red chili, finely chopped
2 garlic cloves, crushed
50g dates, finely chopped
2cm piece fresh ginger, grated
500g (about 2 small) aubergines (eggplant), cut into 2cm cubes
600g pumpkin or squash, deseeded and cut into 3cm cubes
200g pack cooked, peeled chestnuts
2 x 400g cans good plum tomatoes
handful each chopped fresh mint and coriander, plus extra coriander to garnish
juice of 2 lemons

Herbed Couscous
450g couscous
2 tbsp olive oil
5 shallots, sliced
handful each chopped fresh coriander and parsley

Heat a large saucepan over a medium heat. Add ground coriander, turmeric and cinnamon and dry-fry for 1 minute. Add the oil, onion, chili, garlic, dates and ginger and cook, stirring occasionally, for 5 minutes, until the onion is softened.  Add the aubergines, cook for 5 minutes, then stir in the pumpkin and chestnuts to coat in the spices. Add 100ml water and the tomatoes, breaking them up into chunks, and simmer, stirring, for 25 minutes.

Meanwhile, put the couscous into a bowl and season. Pour over 450ml (2 cups) boiling water, add half the oil and stir once. Cover and set aside for 5-10 minutes, until the couscous is tender. Fluff up the couscous with a fork.  Heat the remaining oil in a frying pan over a medium heat. Add the shallots and cook, stirring occasionally, for 6-8 minutes or until soft and golden. Stir into the couscous with the fresh herbs. Season to taste. Stir the herbs and lemon juice into the tagine. Serve with the couscous.

The Culinary Chase's Note:   A very aromatic, delicious and satisfying meal!

Energy Drinks - Are they good for you?

I've known about energy drinks since the mid 1990's when Red Bull commercials seemed to be on every tv ad.  I've never really been that interested in the drink to want to try one as I felt that the energy spike you'd get from drinking it was just a short term fix.  And, after watching a documentary last night on television I'm glad I didn't.  Click here to view the video.  Health Canada says energy drinks are for adults only and yet one in three teenagers drink these energy drinks on a regular basis.  They can be found anywhere you buy beverages, right beside the pop, juices and sports drinks.  A study done at The University of Adelaide in Australia included 50 healthy young adults consuming sugar-free energy drinks. Tests were done and found that the profile of these young adults changed to that of cardiovascular problems associated with seniors, such as blood clots in the coronary arteries, heart disease and heart attacks. Other studies linked to health risks to energy drinks are increasing. There's one showing an increase in blood pressure after consuming an energy drink; another linking the drinks to seizures; and one linking them to high risk behavior in youth. Caffeine can increase anxiety, panic, some stomach problems, and some cardiac arrhythmias.

It is said that anywhere between 200-300 milligrams of caffeine (about 3 cups a day) has little effect on the average adult. On the other hand, push 600 milligrams and you could experience the side effects many have reported including nausea, insomnia, heart arrhythmia, irritability, nervousness, anxiety, muscle tremors and headaches. People don't sip energy drinks slowly like they do their piping hot coffee.  And they don't drink one over the course of an hour like they do their coffee either. Many people, young people especially, chase one can with another and chase that one with yet another.  Plus you have those who mix the energy drinks with alcohol...a recipe for disaster!

Energy drinks should never be consumed by children as their nervous system is still developing.

The solution? Focus on low-glycemic foods (because they release energy slowly) that are high in complex carbohydrates and low in excess fats. Iron is also very important because it produces red blood cells that carry blood to exercising muscles. A first step is to eliminate "quick-fix" foods that contain simplex carbohydrate foods, like candy bars and soft drinks, which spike your energy level before it plunges quickly. By adding the following foods into your diet, you will notice an increase in energy.

Green vegetables - B vitamins, magnesium and iron can be found in all green veggies with broccoli, spinach and asparagus being the leaders. The constant intake of green vegetable in a raw or steamed form guarantees a high amount of healthy energy.

Whole grains such as whole grain breads, pasta and rice (high in fibre which can help slow the breakdown and absorption of sugar) and complex carbohydrates. They also contain antioxidants similar to those in fruits and vegetables.

Whole cereals - responsible for an energetic start of the day. The carbohydrates and sugar in them is released gradually during digestion and that is how this energy boost can help a person stay sharp and still be responsible with their diet. The cereals are also an important source of B vitamins and are responsible for a good functioning of the spleen, the body’s energy battery.

Salmon - high in protein, and its high concentration of omega-3 fats and B vitamins can boost your cardiovascular health.

Beans - packed with protein, fiber, vitamins, and minerals.  Add them to soups, burritos, pastas, and dip spread.

Dried fruits for snacking - high-energy, low-fat snacks are easy to pack and almost never go bad (apricots, figs, raisins)

Almonds - Ounce-for-ounce, this is the most nutrient-dense nut. Research has shown that adding two ounces of almonds to your daily diet increases your intake of vitamin-E and magnesium.

Yogurt - One cup of low-fat yogurt contains almost 13 grams of protein and 17 grams of carbohydrates-just what you need for great energy.

Parsley leaves - more vitamin C than the citrus fruit. As unbelievable as it may seem introducing them in a person’s diet boosts up the level of cell regeneration and helps the body get more energy.

Fruits - fruits are a food group that guarantees an energy intake due to the fructose level and the vitamins they all carry. The most energizing fruit are grapes, peaches and citrus fruit dew to their high fructose content. Fruit juice (unless homemade) gives energy but because of the sugar addition, after the sugar rush it produces, the energy disappears very fast.

Green Tea - source of antioxidants and an important resource of energy for the entire body. Green tea remains one of the top nutrition elements in providing energy.

The Culinary Chase's Note: Start the day off right with a breakfast as it's fuel to get you going in the morning.  If you start to feel sluggish or tired mid afternoon, think about what you ate up until that point.  Were you short on vegetables or fruit?   Click here to view Dr. Weil's food pyramid.

Artichoke and Sun-Dried Tomato Stuffed Chicken Breast

The stuffing for this dish could easily be tossed with hot pasta or as a topping on a toasted baguette slice, that is of course, if you have any leftover!  Chicken is the world's primary source of animal protein and a healthy alternative to red meat.  The leanest part of the chicken is the chicken breast, which has less than half the fat of a trimmed choice grade T-bone steak. The fat in chicken is also less saturated than beef fat. But remember to remove the skin from the chicken breast as the skin doubles the amount of fat and saturated fat in the food. Sun-dried tomatoes are ripe tomatoes which are placed in the sun to remove most of the water content from the tomatoes. After the procedure the tomato fruits will keep their nutritional value. The tomatoes are high in lycopene, antioxidants vitamin C and low in sodium fat and calories.

Serves 4
recipe adapted from Guy Fieri

3 tablespoons olive oil, divided
1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated sun-dried tomatoes
salt and freshly ground black pepper
2 tablespoons minced garlic
1/2 cup white wine, divided
3 tablespoons butter, divided
1/2 cup grated Parmesan
1/2 tablespoon finely chopped Italian parsley leaves
4 boneless, skinless chicken breasts

In a sauté pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and sauté until translucent. Stir in the artichokes and sun-dried tomatoes. Sauté for 3 to 5 minutes, then add salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.
Remove from heat and allow to cool before stuffing the chicken breast.

Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.  Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.

Heat the 2 tablespoons of the remaining oil in a medium sauté pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine. Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.

Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings and serve.

The Culinary Chase's Note: These rolls were scrumptious and the meat was tender and moist.  I added the Parmesan once the artichoke mixture cooled down.  This way the cheese melts inside the chicken rolls while it was cooking.  Enjoy!