Spinach, Fennel and Roquefort Filo Pies

Roquefort cheese is blue cheese made from sheep's milk and hails from the South of France. Its distinctive veins of green mold helps to give it a sharp taste with salty overtones. Roquefort is also delicious on top of steak, in salads and perfect with fortified wines A perfect starter, these vegetarian tartlets are delicious any time of the year!  If you like this, then you may also like:  Drunken Fennel;  Roasted Fennel, Chili and Sweet Potato Salad; Chicken, Fennel and Lemon Fettuccine; Creamy Fennel Pasta

Serves 8
adapted from House and Garden magazine

1 medium onion, sliced lengthways into 8 pieces
1 small fennel, cut lengthways into 8 segments
half a lemon
250g baby spinach
100g melted butter
200g filo pastry (16 sheets)
200g Roquefort or any classic blue cheese

Preheat oven to 225c (450f). Put the onion, fennel and a squeeze of lemon juice into a large saucepan with enough boiling water to half cover. Return to a boil, reduce to a medium heat, cover and cook for 4 minutes. Drain, using a slotted spoon, leaving the water in the pan. Blanch the spinach in the still hot water for 2 minutes and drain thoroughly. Put the spinach into a bowl and add 2 tablespoons of the butter, stirring to coat well.

Place a sheet of filo in front of you and lightly brush with melted butter. Add another sheet of filo on top of the buttered one and lightly brush this sheet with butter. Cut the two layers in thirds using a sharp knife. Lift one of the two-layered rectangles and push it into the hollow of deep muffin tin. Place the second across and push it in. The edges will frill and stick up. Repeat. Bake 5 - 10 minutes until the top edges are crisp and golden, and bases are firm but pale. Pull apart the fennel into strips and add some onion to the filo cases. Top with spinach and cubes of the Roquefort. Bake for a further 5 to 10 minutes until the pastry is crisp, dark gold and cheese has begun to melt. Serve hot or warm.

The Culinary Chase's Note: Crispy, flaky bits of goodness with every bite!

Baked Figs with Gorgonzola

My husband was never a big fan of figs mainly because he had only tried the dried version. A few years ago I presented him with fresh ones and he was amazed at their taste (sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin and the crunchiness of their seeds). Figs are one of the highest plant sources of calcium and fiber. There are more than 150 varieties of figs but the most popular ones are: Black Mission: blackish-purple skin and pink colored flesh, Kadota: green skin and purplish flesh, Calimyrna: greenish-yellow skin and amber flesh, Brown Turkey: purple skin and red flesh, Adriatic: the variety most often used to make fig bars, which has a light green skin and pink-tan flesh.

Look for figs that have a rich, deep color and are plump and tender, but not mushy. They should have firm stems and be free of bruises. Smelling figs can also give you clues into their freshness and taste. They should have a mildly sweet fragrance and should not smell sour (may be spoiled). Figs taste better at room temperature so take them out of the fridge 30 minutes before consuming.

Serves 6
adapted by Armando Percuoco from Neil Perry - Fresh And Fast

12 thin slices prosciutto or cullatello
12 fresh figs
1 tablespoon butter
425g cream
220g Gorgonzola

Preheat oven to 200c (400f). Wrap one slice of prosciutto around the middle of each fig. Melt butter, cream and Gorgonzola together in a saucepan over a low heat. Place figs in an oven-proof dish, pour cream sauce over and cover dish with foil. Bake for 7 minutes. Remove foil and bake for one minute. Place two figs on each serving plate and pour sauce over.

The Culinary Chase's Note: I love the sweetness of the figs and saltiness from the cheese...a perfect combination! The prosciutto slices I bought were a bit wide so I trimmed about an inch off the edge (lengthwise). Next time I won't cover the figs and let the prosciutto crisp up a bit.  Delizioso!

Butter Beans with Chorizo

Butter beans (aka lima beans) are a very good source of cholesterol-lowering fiber. Their high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for people with diabetes, insulin resistance or hypoglycemia. Use butter beans in curries, soups, in a dip, in chili con carne, salads etc.  Beans are good source of protein and can be a healthy substitute for meat.  I always stock my pantry with garbanzo beans (chickpea) red kidney beans, cannellini beans, peas and lentils.

Serves 2
adapted from Woman & Home magazine

250g chorizo sausage, thickly sliced
1 onion chopped
3 to 4 garlic cloves, crushed
1 teaspoon smoked or regular paprika
good glug dry sherry or white wine
227g can chopped tomatoes
sprig rosemary or thyme
2 x 225g butter beans, drained and rinsed
handful fresh parsley, chopped (to serve)

In a deep frying pan, brown the chorizo until the natural oils are released. Remove from pan and add the onion and garlic. Cook over medium heat for 5 minutes until onion has softened. Add paprika and cook for 1 minute. Increase heat and add sherry or wine and cook until it sizzles and half the liquid has evaporated. Return the chorizo to the pan with the remaining ingredients and simmer for 10 minutes. Sprinkle parsley over and serve.

The Culinary Chase's Note: This dish is what I call midweek easy!

Salt and Sugar-Cured Asparagus, Poached in Butter

The title alone in this recipe was enough to peak my curiosity.  Poached in butter...doesn't that sound delicious, over-the-top delicious?  I had been wanting to try lobster tails poached in butter but decided this was an easier and more economical option.  Asparagus is a Spring vegetable and now is the time to savor them!  To get optimum health benefits from asparagus, consume within 48 hours of purchase as they are more perishable than most vegetables (store in the refrigerator with the ends wrapped in a damp paper towel).  White asparagus (grown underground) has a delicate flavor and tender texture.  Asparagus is an excellent source of vitamin K, A, and C and this humble perennial is also a natural diuretic.  Did you know that asparagus has strong cleansing effects on the kidneys and bladder? Asparagus flushes out acid wastes so fast that you can smell the ammonia in your urine shortly after eating it. Perhaps that's why it's called, "the stinky vegetable"!

Serves 4

from Melissa Clark contributing editor,  Gilt Taste

1 3/4 pounds white asparagus and green asparagus

3 tablespoons coarse kosher salt

3 tablespoons sugar

1 cup butter, melted, plus additional if needed

1 cup extra-virgin olive oil, plus additional if needed

3 garlic cloves, peeled and smashed

Snipped chives, for garnish

Trim the dry ends of all the asparagus and peel the white asparagus only, up to the tips. Place the asparagus on a baking rack set over a baking sheet, and sprinkle salt and sugar all over the asparagus, being careful to coat it on all sides. Let it sit for 15 minutes, then brush off the salt and sugar off using a damp paper towel or a cloth. Place the asparagus in a large skillet in one layer and add the butter and oil to cover the asparagus completely. If the above amounts are not enough to cover, add more equal parts of melted butter and oil. Add the garlic cloves.

Over medium heat, bring the mixture to barely a simmer, then immediately reduce heat to low and braise for 10-15 minutes, until the asparagus is tender when pierced with a fork. Remove asparagus from the poaching liquid and serve as is, or topped with some snipped chives.

The Culinary Chase's Note:  Melissa suggests keeping the leftover poached butter and use it for future use such as adding it to mashed potatoes. I used some of it to sauté onion and peppers.  If you love garlic like we do, eat with the asparagus.  The butter and olive oil will have poached them enough to make the garlic soft and deliciously sweet to eat.  Make sure the asparagus are roughly the same size or some will be softer than others.  For a topping, try a dollop of homemade pesto on top, gremolata or shaved Parmesan cheese.  Yum!

Gordon Ramsay's Vietnamese BBQ Pork Skewers

This is an easy recipe with outstanding flavor!  Lemongrass is native to the Philippines and is used in Asian cuisine.  You'll find it in teas, soups and curries.  It's a tall tropical grass which has a lemon-like scent because the stalks contain essential oils.  Lemongrass is considered a diuretic, tonic and stimulant. It's also known as a mild insect repellent (citronella) and the essential oil is used in perfumery.

Serves 10 - 12
adapted from Gordon's Great Escape

2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 chillies, deseeded and finely sliced
1-2 tablespoons lemongrass, finely chopped
1 tablespoon sugar
1 tablespoon chilli sauce
2 tablespoon oyster sauce
2 tablespoons fish sauce
6 tablespoons coconut cream
2 tablespoons soy sauce
1 tablespoon honey
½ teaspoon chilli powder
1kg pork shoulder, cut into thin strips

Soak some wooden skewers in water to prevent burning at least 30 minutes. To make the marinade mix the garlic, ginger, chilli, lemongrass, sugar, chilli sauce, oyster sauce, fish sauce, coconut cream, soy sauce, honey, chilli powder in a large bowl and mix well to combine. Add the pork, mix well to coat and allow to marinate for up to an hour. Thread onto the bamboo skewers then char-grill until golden brown and cooked through. Serve on a bed of shredded lettuce and scatter with toasted sesame seeds to serve.

The Culinary Chase's Note: The aromas of all the ingredients were ignited on the bbq and brought back delicious food memories of Asia.  Lemongrass stalks should be firm and stay away from those whose outer stalks are brown or crusty.  If you can't find fresh lemongrass, check out the frozen section of your grocery store.  You can substitute lime or lemon juice for lemongrass.

The Big Apple!

Travel.  It's an emotive word for me where in an instant I recall fond memories of places visited and people I have met.  I've been to a number of exotic destinations in the world and one thing that always stands out is people.   It's the stories we take home with us when the vacation ends that last a lifetime.  Last week I was in New York City and had a wonderful time.

While wandering the streets of NYC with my 18 year old daughter, we stumbled across a cafe in West Village (south of the Meatpacking District).  Owner, John Saric (a partner in the Ace Hotel New York) opened Kava Cafe in January of this year.  The decor was very welcoming with a European feeling, the food looked scrumptious and I saw that they had an impressive espresso machine (Strada by La Marzocco).  We immediately knew this was the place to have lunch.  Laura had a Prosciutto (Prosciutto, Parmigiano cheese, arugula, fig spread, olive oil and balsamico) sandwich while I had the hummus and vegetable sandwich.  I ordered a cappuccino and it's one of the best I've had in NYC thus far!  It just so happened that John was at his cafe while we were there.  He introduced himself to me as well as his friend Mike.  He said Mike owns Beach Street Eatery (51 Beach Street near Greenwich Street).  Later, after Mike left, John told me that Mike was buried in the debris on 9/11 for hours trying to help rescue people. Mike's eatery was used as a haven for those from the 9/11 attacks.  Click here to read the New York Times article written by Oliver Strand on Kava Cafe.

On a previous visit my husband and I were heading out for dinner but first wanted a pre-dinner drink and decided to go to Bond 45.  A quick drink at the bar was what we had in mind but there was only space for 1 person.  There were two people at the end and they kindly moved down so that we could both sit.  We thanked them and when it came time to leave, I wanted to say thanks again.  We chatted a bit and introduced ourselves.  Turns out the two were good friends and Missy was speaking to Brian about him taking photos of her wedding.  Lovely, genuine people and we met up with them again on this trip.

I also had the pleasure of meeting up with a high school friend of mine, Judith, whom I hadn't seen in over 20 years!  Of course, having an 18 year old around meant shopping in her favorite stores:  Forever 21, Zara and  H&M to name a few (yes I admit I like shopping there, too) but in between the shopping, I found these food jewels:

• Zibetto Espresso Bar (owned by Anastasio Nougos from Sweden, typical stand-up bar like you'd see in Italy and the staff wear shirt and ties - the cappuccinos here are delicious!)
• Fika Espresso Bar (Fika is Swedish for 'take a coffee break' - another place for a delicious cappuccino and they sell sandwiches, Swedish coffee, handmade assorted chocolates)
• Magnolia Bakery (my friend told me about this place but I wasn't sure where it was and found it quite by accident and what a find it was!)
• Yum Yum Bangkok (possibly the closest to authentic Thai food I've tasted since I moved from Bangkok 2 years ago)
• Braai (South African cuisine and wine...lovely dining experience with a unique African bush-inspired theme and the food was scrumptious)
• Landmarc Time Warner Center (bistro fare featuring interpretations of French and Italian cuisine - this has become a family favorite!)
• Mast Brothers Chocolate (Oh my gosh!  Gorgeous chocolate...a must visit for lovers of handcrafted chocolate direct from the best cocoa farms.  I had the pleasure of speaking to Rick Mast and heard about the business of chocolate)
  
• Eataly (gourmet food and wine market from Turin, Italy opened in Manhattan August 2010 with multiple restaurants plus a cooking school housed in 50,000 sq.ft. of pure food fun!  Food shop and stay for lunch or dinner - the food is amazing!)  Spent Mother's Day here and loved every minute!
• Amy's Bread Hell's Kitchen (fresh bread and sweets - yum and perfect with tea back at the hotel!)
• Dean & Deluca (founded in SoHo New York in 1977 by Joel Dean, Giorgio DeLuca and Jack Celgic now a multi-channel of gourmet and specialty foods throughout the US and abroad...the grandfather of a neighborhood grocery store!)
  
• Street food vendors (the aromas coming from their carts are hard to resist!  Laura and I ate lunch at 2 Halal Bros. near MoMA and thoroughly enjoyed the gyro and spicy chicken rice) 

The Culinary Chase's Note:  Life felt great last week...new faces and reacquainting with old ones.  Can a vacation get any better than this?  Cheers!

Barbecue Chicken Quesadillas

Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood. With a title like this, who could resist buying?  I started watching this young, spirited chef from down under back in 2007 when he and Ben O'Donoghue were in a cooking show called, Surfing The Menu.  This book showcases recipes that allow the cook to be with their friends and not spending more time in the kitchen than at the dinner table.  Cooking can be this easy and stress-free but sometimes even the most seasoned cook has experienced some sort of panic attack just before their guests are about to arrive (yours truly included!).  Curtis' philosophy?  "To keep it simple and cook with naturally produced ingredients just as Mother Nature intended".  Amen to that!

Serves 4
adapted from Relaxed Cooking with Curtis Stone

4 10-inch-diameter flour tortillas
2 cups coarsely shredded roast chicken
2 cups grated Monterey Jack cheese (or your favorite cheese)
1/2 cup coarsely chopped fresh cilantro
1 red jalapeño, finely chopped
1/4 cup purchased or homemade barbeque sauce

Place the tortillas on a work surface and divide the chicken, cheese, cilantro, and jalapeño among the bottom halves of each. Drizzle each with a tablespoon of barbecue sauce. Fold the uncovered tortilla over the filling to form a half moon shape. Heat a large flat non-stick pan over medium heat. Place 2 quesadillas on the pan and cook for about 3 minutes on each side, or until the tortilla is crisp and golden and the cheese has melted. Transfer the quesadillas to a baking sheet and keep them warm in the oven. Repeat with the remaining 2 quesadillas. Cut the quesadillas into wedges and serve.

The Culinary Chase's Note: A simple and quick meal oozing with flavors perfect for any night of the week!  Quesadillas are also great for appetizers.  Although they are Mexican in origin,  use your imagination and fill them with whatever strikes your fancy.  Try a vegetable quesadilla (cooked spinach with sautéed onions, bell peppers, and mushrooms) or turkey and balsamic onion quesadilla.

Grilled Asparagus with Sun-Dried Tomato Vinaigrette

The city of Halifax, Nova Scotia has 283,000 people however, the Halifax Regional Municipality (HRM) swells to 403,188 to include Halifax, Dartmouth, Bedford, Lower Sackville, Cole Harbour.   For such a small city we are blessed to have attracted a slew of quality restaurateurs where the owners and chefs happily promote locally grown produce.  Many also promote Nova Scotian wineries which have garnered international acclaim.   The Winery Association of Nova Scotia was formed in 2002 to represent the interests of wine producers in Nova Scotia, to serve as a voice for local industry and to promote the growth and development of Nova Scotia wines.  This recipe is by Chef Craig Flinn co-owner of Chives Canadian Bistro.  Chives is a favorite of ours and Chef Flinn has 3 best-selling cookbooks; Fresh and Local (Straight from Canadian farms to your table),  Fresh Canadian Bistro (Top Canadian chefs share their favorite recipes), and Fresh and Frugal (Easy and affordable recipes for market-fresh local foods).  Click here to view or order Chef Flinn's books.

Serves 4 - 6
adapted from Fresh & Local

1kg (2 lbs.) asparagus
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup (125ml) sun-dried tomato vinaigrette (see below)
fresh basil leaves, for garnish

Sun-Dried Tomato Vinaigrette
1/2 cup (125ml) sun-dried tomatoes packed in oil
1 shallot, minced
1 clove garlic, minced
1/4 cup white balsamic vinegar
1/2 teaspoon dried basil
1/2 teaspoon salt
1 teaspoon white sugar
1 teaspoon Tabasco or other hot sauce
1 cup (250ml) extra-virgin olive oil

Preheat stovetop grill or barbecue on high.  Clean asparagus and remove woody bottoms of the stems, then toss them in olive oil, salt and pepper.  It is important that the asparagus is kissed with the oil but not drowning in it, as that will cause flare-ups.  Grill asparagus for 5 to 6 minutes, turning constantly while grilling.

To serve, set asparagus on a platter and drizzle with 6 oz. (180ml) of the tomato vinaigrette and garnish with fresh basil leaves.

Vinaigrette:  Drain any excess oil from the tomatoes and pulse in a
food processor.  Add shallot, garlic, vinegar, basil, salt, sugar and hot sauce and purée on high until smooth.  Slowly add olive oil in a steady stream until vinaigrette emulsifies.  Store in a sealed jar in the fridge for up to a month.

The Culinary Chase's Note:  If using dried tomatoes, soak in water to soften however, I enjoy the flavor more of those packed in oil.  You can also use an immersion hand blender like I did and the end result is a more rustic sauce.

Pudding Chomeur A La Lavallée

There are some desserts you know are going to taste delicious. When I first saw the photo of this sweet dish that Renée Lavallée posted on her website, Feisty Chef,  I knew I had to try it.  This recipe is from Renée's momma.  Renée said, "it was named Welfare Pudding because back in the day when money was tight, momma’s and grandma’s used to whip up this dessert as maple syrup was cheaper and more plentiful than sugar".   Renée enjoys this dessert enough to have it on her new Harvest Stimulus Menu at the Five Fishermen.  Did you know that Canada produces about 85 per cent of the world’s maple syrup and exports to more than 40 countries? The largest number of producers of maple syrup is mostly in Quebec with the rest in Ontario, New Brunswick and Nova Scotia.  Check out Sugar Moon Farm, Nova Scotia's award-winning year round maple destination.


Serves 6 to 8
recipe from Feisty Chef

For the liquid:
1 1/2 cup water
1 cup maple syrup
1 1/2 cup brown sugar
1 tablespoon flour

Mix all the ingredients in a pot and bring to a boil. Pour into a deep cake pan or pudding pan.

For the Cake:
1/2 cup unsalted butter (room temperature)
1 cup white sugar
2 eggs
1 1/2 cup flour
2 1/2 teaspoons baking powder
3/4 cup milk
pinch of salt
splash of vanilla

Cream the butter and sugar together; add the eggs one at a time. Add flour and baking soda, then milk, vanilla and salt. Pour batter over the liquid and bake in a 375F oven for 30-40 minutes.
The Culinary Chase's Note:  I took the lead from Renée and crowned this glorious pudding with a scoop of vanilla ice cream. This light, over-the-top scrumptious pudding is sure to satisfy any sweet tooth.

Roasted Peppers and Spinach Salad with Pesto Dressing

Inspiration for me doesn't always come from a cookbook or glossy food magazine.  Grocery stores are also a good source of recipes and what's more, they're free!  Sobeys produces a quarterly magazine highlighting their brands and the recipes are developed by their own dieticians.  Each recipe contains nutritional information making it easier for those counting calories or on strict diets.

Serves 4
adapted from Sobeys Inspired magazine

3 sweet bell peppers (red, orange, yellow)
1 tablespoon extra-virgin olive oil
1 tablespoon pesto
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon each salt and pepper
baby spinach
1/2 English cucumber, sliced into half moons (and seeded if desired)
1 large shallot, thinly sliced
shaved Asiago cheese 

Preheat broiler. Place peppers in a pan and set under the broiler.  Turn occasionally, until skins are lightly charred and remove peppers to a bowl.  Cover with plastic wrap to let steam 10 minutes. Reserve the liquid that collects in the bowl. Peel and seed peppers and slice into one-inch strips. Set aside.  To make the dressing, whisk olive oil, pesto, vinegar, mustard, salt and pepper with 2 tablespoons of the reserved juices from the roasted peppers.  Place spinach on a platter and toss the peppers with half the dressing and arrange on the spinach. Add the cucumber and shallot and drizzle with remaining dressing. Garnish with shaved Asiago cheese and serve.

The Culinary Chase's Note: Simple, fresh and easy best describe this salad. 

Blueberry Muffins

The nursery rhyme, The Muffin Man, was first recorded in 1820 in Britain. Victorian households had many of their fresh foods delivered and muffins would be delivered door-to-door by a muffin man. The muffin in question was the bread product known in much of the English-speaking world today as English muffins, not the much sweeter cupcake-shaped American variety.

Do you know the muffin man

the muffin man the muffin man.

Do you know the muffin man,

That lives in Drury Lane?

Chicken and Seafood Paella

My husband and I love to entertain and we spend time thinking about the menu, what wine to serve, the music, the table settings, centerpieces and all the other little details that go into making a wonderful evening.  We also encourage our friends and family to gather around the kitchen as I'm often putting the final touches on the appetizers. It also allows them to catch a sneak preview of what's coming their way.  Paella (paˈeʎa) comes from the rice-growing region of Valencia and is an example of the Moorish influence on Spanish cuisine. The paella pan is round, shallow and armed with two handles, which keeps the rice in a thin layer so it can cook evenly without a cover.  If you don't have a paella pan, you can substitute with a 13-inch or larger stainless-steel or aluminum skillet.  Avoid cast-iron skillets as they retain too much heat and nonstick pans as they produce bland paellas.  I've made paella a few times over the years but this one is the favorite.  My mother-in-law is Spanish and she gives this one the seal of approval! There's always a buzz of excitement when this dish is presented directly from the stove to the table.

Serves 6 to 8

whimsical & edible place cards!

2 garlic cloves, minced
1/2 cup fresh parsley, chopped
pinch of saffron strands
coarse sea salt
olive oil
3/4 cup (50g) cured ham, chopped
100g chorizo sausage, sliced
2 1/2 lbs. (1kg.) chicken, cut into bite-size pieces (I used boneless, skinless thighs)
1/2 lb. (240g) squid, cut into rings
1/2 lb. (240g) halibut, cut into bite-size pieces
1/2 lb. (240g) swordfish, cut into bite-size pieces
1 lb. (500g) medium shrimp, shelled
1 medium onion, chopped
2 tomatoes, peeled and chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 lb. (240g) small clams, cooked in their shells
1 lb. (500g) mussels, cooked
3 cups short grain rice
1 lemon
4 cups hot chicken broth
3 cups hot fish broth

In a small bowl or mortar, mush garlic, parsley, saffron and salt. Set aside. Heat olive oil in a paella pan with a 15-inch (40cm) base. Add chopped ham and chorizo. Fry, stirring a few minutes then remove to a warm platter. Add chicken pieces, sprinkled with salt and fry over high heat until golden on all sides. Remove to a warm platter. Add chopped onions, tomatoes and peppers. Sauté until al dente. Return the cooked ham, chorizo, chicken, fish, squid and shrimp to the paella pan. Add parsley-garlic mixture along with clams and mussels. Stir in rice and juice of 1 lemon. Fry for 2 or 3 minutes and add the hot chicken and fish broths. Stir and bring to a fast boil. Turn heat down and simmer for 20 minutes, without stirring. Turn off heat and shake pan lightly to prevent rice from sticking. Cover with a dry tea towel for 10 minutes. This allows the rice to absorb any excess broth. Garnish with lemon wedges and chopped parsley prior to serving.

The Culinary Chase's Note: For a truly authentic paella, bomba from Calasparra is the rice of choice. However, this is both expensive and difficult to source.  Italian vialone nano is an excellent rice substitute and arborio will also work. There are oodles upon oodles of variations of this national Spanish dish and each owner will say their paella is the best or the most authentic. While I may offend a few who say there are too many ingredients for an authentic paella, the proof is always in the pudding and my family and friends devour this whenever it is served.  Enjoy!