The Culinary Chase

Glacéed Orange Slices Dipped in Chocolate

2012-01-27T15:04:00.001-04:00

This is the first time I have ever made glacéed orange slices and I have to say I was more than happy with the way this recipe turned out. Mind you, it's not the first time I have cooked with glacéed fruit. I've used them in fruit cake and cookies but they can also be used in cakes, breads and as a topping to decorate desserts. I enjoyed making this so much I went ahead and made candied grapefruit peel...devine (recipe and photos to follow)! These slices are a a wonderful way to top off an evening of entertaining and lets your guests know you took the time to spoil them with these handmade treats.

Makes 24 slices
adapted from Martha Stewart Living

2 navel oranges
1 cup sugar

Wash oranges and cut into 1/4-inch rounds then cut each round into a half moon. Bring sugar and 2 cups of water to a boil in a large pot, stirring occasionally, until sugar dissolves. Wash down sides of opt with a wet pastry brush to prevent sugar crystals from forming. Add orange slices to boiling syrup and reduce heat. Cover with parchment paper and gently simmer until orange slices are soft and glazed (1 hour, 45 minutes).
Using a slotted spoon, transfer slices to a wire rack set on a rimmed baking sheet. Let dry until just slightly tacky, about 5 hours. Dip ends of the orange slices in chocolate (I used Ghiradelli 60% cacao chips) and place on wax paper. Allow chocolate to harden. Store in an airtight container for 2 days. Refrigerate, covered, for up to 3 weeks.

The Culinary Chase's Note: I love the slightly chewy texture of these orange slices and a nice balance between the sweetness of the glacé and 60% cacao. I will be making these again! Enjoy!

Baked Shells with Broccoli, Ham and Cheesey Cauliflower Sauce

2012-01-26T18:31:00.000-04:00

What is it about baked pasta cooking in the oven that appeals to most people? For me, it has to be one of best comfort foods out there. Childhood memories are resuscitated in an instant and the anticipation of sinking your teeth into the ooey-gooey cheese sauce all the while hoping the dish is cool enough to eat without burning your tongue. That's a food memory from my past, what's yours?

Serves 6
adapted from Martha Stewart Living

1 teaspoon extra-virgin olive oil
1 small head cauliflower, cored and chopped (3 cups)
6 garlic cloves, roughly chopped
4 medium shallots, roughly chopped
salt and freshly ground black pepper
4 teaspoons flour
4 cups skim milk
1/4 teaspoon freshly grated nutmeg
2 cups pecorino cheese, grated
1/2 lb. medium pasta shells
1/4 lb. sliced smoked ham, chopped
1 medium bunch broccoli, trimmed and cut into florets (5 cups)

Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots and 1/2 teaspoon salt; cook until softened but not brown (10 minutes), stirring occasionally. Sprinkle with flour and stir to coat well. Gradually stir in milk and bring to a boil. reduce heat and gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes and transfer all to a blender. Purée with nutmeg and half the pecorino until smooth.

Preheat oven to 200c (400f). Bring a large pot of water to a boil and cook shells for 5 minutes until slightly tender but not fully cooked. Drain well and return to pot. Add ham, broccoli and cauliflower sauce; toss to combine. Transfer to an ovenproof baking dish. Sprinkle with remaining pecorino and bake until bubbling in the center for about 30 minutes.

The Culinary Chase's Note: While this is a hearty dish and love the veggies in it, I found the steps somewhat time consuming. I also felt that 4 teaspoons of flour to 4 cups of skim milk made the sauce thin (I added more flour). Next time I will cook the cauliflower in the microwave just until it gets a bit soft then toss it into the saucepan with the garlic and shallots. The cooking time was more than what is indicated plus the teaspoon of oil wasn't enough to keep the cauliflower from starting to brown as it was turning out to be a dry-fry. I added a 1/4 cup water and placed a lid on the saucepan to help with the cooking process. I used a hand blender for ease of use not to mention one less thing to clean up afterwards! The sauce and vegetables were nicely caught in the belly of the medium shells...very nice.

Ma Po Tofu

2012-01-23T20:36:00.002-04:00

This is one of my favorite Chinese dishes which originates from the Chinese province of Sichuan. Sichuanese cuisine is well known for its spiciness due to its geographical proximity to Southeast Asia. Thai, Burmese and Indian cuisines are responsible for the hot and spicy cuisines of this region. Chili and pepper flavored food stimulates sweating which helps to cool you down in the summer while producing warmth in the damp and cold Sichuan winters. Tofu on its own is very bland (like lentils) but mixed with other ingredients it's quite lovely and this dish, I feel, brings out the best in tofu. Tofu is a highly nutritious, protein-rich food that is made from the curds of soybean milk. Research on soy protein in recent years has shown that regular intake of soy protein can help to lower total cholesterol levels by as much as 30%, lower LDL (bad cholesterol) levels by as much as 35-40%. Click here for more health benefits. Tofu can be braised, deep fried, stuffed (another favorite of mine), stir-fried etc. Click here for a Tex-Mex tofu recipe.

Serves 6
recipe from The Food of China

750g soft or firm tofu, drained
250g minced beef or pork
2 tablespoons dark soy sauce
1 1/2 tablespoons Shaoxing rice wine
1/2 teaspoon roasted sesame oil
2 teaspoons Sichuan peppercorns
1 tablespoon oil
2 spring onions, finely chopped
2 teaspoons finely chopped ginger
2 garlic cloves, finely chopped
1 tablespoon chili bean paste (or to taste)
250ml (1 cup) chicken or meat stock
1 1/2 teaspoons cornstarch

Cut the tofu into cubes. Place the meat in a bowl with 2 teaspoons of the soy sauce, 2 teaspoons of the rice wine and the sesame oil and lightly toss. Dry-fry the peppercorns in a wok or pan until brown and aromatic, remove from pan and crush lightly. In a wok over high heat, add the oil and heat until very hot. Stir-fry the meat until browned, mashing and chopping to separate the pieces. Remove the meat. Drain any liquid left in the wok. Add a dash of oil followed by spring onion, garlic and ginger and stir-fry for 10 seconds. Add the chili paste and stir-fry a further 5 seconds.

Combine the stock with the remaining soy sauce and rice wine. Add to the wok, bring to a boil, then add the tofu and meat. Return to the boil, reduce heat to medium and cook for 5 minutes or until the sauce has reduced by a quarter. If you are using soft tofu, do not stir or it will break up. Combine the cornstarch with enough water to make a paste. Add to the sauce and simmer until thickened slightly. Serve with chopped spring onion and Sichuan peppercorns.

The Culinary Chase's Note: This can be made ahead of time and the flavors will develop. The house smells like a China kitchen. It's an easy meal to prepare and you really can't do anything wrong to this dish. Serve this over a bed of jasmine rice along with a side of steamed bok choy. Enjoy and Happy New Year...the year of the dragon!

Roasted Winter Vegetables with Cannellini Beans

2012-01-20T18:06:00.000-04:00

My husband and I enjoy roasted vegetables and this recipe is chock-full of nutrients. According to Whole Living, eating more plant-based meals has been proven to lower your weight, cholesterol, and blood pressure. Brussels sprouts contain compounds that trigger the production of detoxifying enzymes in the liver. So many veggies in one meal has to be a good thing! Did you know that turnips are a starch vegetable but provide only a third of the amount of calories compared to the potato? They are also an excellent source of vitamin C, fiver and folic acid. Brussels sprouts is another super cruciferous vegetable full of vitamins and minerals not to mention they are a great support for detoxification of cancer-causing substances.

My rule of thumb for vegetables, which my mom is a champion in, is to serve three veggies on your plate...and the meat should never be the biggest item. Another food thought I adhere to is to have color on your plate. If you have color, then you are getting a good base of nutrients to help your body be strong and healthy. Just think colors of the rainbow and you can't go wrong plus your dish will look pretty!

Serves 4
adapted from Whole Living

1 large leek, sliced
5 garlic cloves, peeled
1/2 small rutabaga (turnip), peeled and chopped
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 sweet potato, peeled and chopped
8 Brussels sprouts, trimmed and halved
3 tablespoons olive oil, plus more for drizzling
1 tablespoon plus 1 teaspoon balsamic vinegar
fresh herbs, chopped such as rosemary or thyme
coarse salt and pepper
1 1/2 cups cooked and drained cannellini beans

Preheat oven to 200c (400f). On a rimmed baking sheet, toss leek, garlic, rutabaga, parsnips, carrots, sweet potato, and Brussels sprouts, chopped herbs with olive oil and 1 tablespoon balsamic vinegar. Season with salt and pepper. Roast, tossing once, until golden brown and tender, 25 to 30 minutes. Remove from oven and stir in beans. Roast until beans are crisped, about 5 minutes more. Toss vegetables with 1 teaspoon vinegar and drizzle with oil.

The Culinary Chase's Note: These were delicious especially with the addition of balsamic vinegar! Serve this with a side of salad for a vegetarian meal or with roast chicken or grilled salmon. Enjoy!

Herbed Spaghetti Squash with Lemon and Pistachios

2012-01-18T17:31:00.001-04:00

Spaghetti squash is a popular veggie with dieters who substitute it for pasta as it is low in calories and fat. It became popular in the 1970's in North America and Europe even though it originated in China.

It's part of the winter squash family (acorn, butternut, hubbard) and is an excellent source of vitamin A, C and dietary fiber as well as an outstanding source of antioxidants and anti-inflammatory benefits (good for prevention of cardiovascular disease).

I am amazed at how many recipes there are for this nutrient-rich vegetable. Just look at the long list from Yummly. Spaghetti squash is so easy to prepare and with only a few ingredients to enhance its flavor, this vegetable rocks!

Serves 4
adapted from Consumer reports Food & Fitness

1 spaghetti squash (about 2 lbs.)
olive oil
1 clove of garlic, minced
fresh thyme
chopped parsley
chopped chives
chopped basil
zest of one lemon
sea salt and freshly ground black pepper
1/4 cup pistachio nuts, chopped
Parmesan cheese

Preheat oven to 180c (350f). Cut the squash in half lengthwise and scoop out the seeds. Combine the minced garlic and thyme with some olive oil to form a runny paste and smear this on the inside of the squash. Season with salt and pepper. Place on a baking sheet face down and roast for 30 minutes. Remove from the oven and flip over. Use a fork to gently pull the strands of squash away from the skin and place in a large bowl. Add a couple glugs of olive oil, parsley, lemon zest, basil - toss to combine and season to taste. Serve with freshly grated parmesan cheese and top with pistachio nuts and chives.

The Culinary Chase's Note: Oh my, so unbelievably good! The seeds from the squash make a great snack food. Separate the seeds from the pulp and roast at 180c (350f) for 5 minutes and season to your liking. A few years ago I made a spaghetti squash casserole which was pretty darn good (yep, that's the humble me coming out!). Click here to view the recipe. Cheers!

Italian Stuffed Eggplant

2012-01-16T14:20:00.002-04:00

I can't recall when I first starting eating and cooking eggplant - but it's been a very long time - as I remember my Mom using it in different recipes whilst growing up. There are some debates as to where this purple beauty emerged - was it India or China? Chinese scroll records dating from the 5th century show that ladies made a black dye out of eggplants. The dye was spread on their teeth and polished until their teeth would shine like silver. However, we really have to thank the Arab traders for spreading eggplant into the Middle East, Europe and Africa. Europeans and Africans then carried eggplants with them to the Americas. Today, China, India, Egypt, Turkey and Indonesia are the top leading growers of eggplant. Eggplant is a very good source of dietary fiber along with a host of vitamins and minerals. Check out 3 Fat Chicks on a Diet for their take on the health benefits of this nightshade veggie.

Serves 8
adapted from Bella Sun Luci

4 medium eggplants
1 cup of cooked rice
1/2 lb. ground turkey or your favorite ground meat
8.5 oz. sun-dried tomatoes packed in oil, drained and cut into thin strips
1/4 cup parsley, chopped
1/4 cup basil, chopped
1 small onion, finely chopped
2 cloves of garlic, chopped
salt and pepper
1 cup pesto
olive oil

Preheat oven to 180c (350f). Cut eggplant in half lengthwise and cut out the pulp leaving a small edge around the eggplant. Salt inside of eggplant cases. Combine onion, garlic, turkey, salt and pepper and basil. Sauté until browned, drain any excess liquid and remove from heat. Add cooked rice, sun-dried tomatoes and pesto; mix to combine. Arrange eggplant cases in a shallow baking dish coated with olive oil and spoon in mixture. Bake, uncovered, for 25 to 30 minutes. Garnish with fresh parsley.

The Culinary Chase's Note: Use the eggplant meat in other dishes such as: meat and eggplant jambalaya, lamb and eggplant stew, Greek eggplant & meat pie. It's important to make sure the eggplant cases are thin enough to hold the stuffing otherwise a thicker casing will be tougher to eat (lesson learned!) unless you increase the cooking time. Lovely flavors and so Mediterranean-tasting with the herbs and pesto. Enjoy!

Smokey Tomato & Red Lentil Soup

2012-01-13T20:35:00.000-04:00

I am always scanning the web for recipes especially those that are down right healthy and delicious. This dish has the best of both worlds in that it is healthy and tastes scrumptious! I have to admit that before I went to Asia, I wasn't a big fan of lentils and it was Indian food that got me hooked! Dhal has to be one of my favorite Indian dishes and love how versatile lentils can be. They're easy to cook and absorbs the flavors from other foods (similar to tofu). Part of legume family, lentils are a very good source of cholesterol-lowering fiber. They also provide slow-burning complex carbohydrates and can increase your energy by replenishing your iron. Click here for more nutritional information. A super easy meal to prepare that will satisfy and warm your tummy!

Serves 6
adapted from In Good Taste

2 tablespoons olive oil
1 cup finely chopped onion
2 teaspoons minced garlic
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
1/8 teaspoon chipotle pepper
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 tablespoon sun dried tomato paste
4 cups vegetable broth
1 14oz. can diced tomatoes
1 1/2 cups red lentils
2 tablespoons basil, chopped
2 tablespoons parsley, chopped
1-2 teaspoons kosher salt (to taste)
1/2 teaspoon freshly ground black pepper
1 cup Greek yogurt
1/4 cup honey
fresh herbs, chopped (use your favorite, or a variety)

Heat oil in large saucepan or Dutch oven over medium high. Add onions, garlic, carrots, celery and chipotle powder; cook, stirring occasionally for 8 minutes or until lightly browned. Add smoked paprika, cumin and tomato paste; cook, stirring for 30 seconds or until fragrant. Add broth, tomatoes and lentils and bring to a boil. Reduce heat, cover and simmer 30 minutes or until lentils are tender. Stir in herbs and season. Serve soup with a dollop of Greek yogurt and drizzle with honey, if desired. Top with fresh herbs.

The Culinary Chase: An interesting spin with the addition of honey. It actually balanced the heat of the chili and smokey flavor throughout. And, the yogurt acts as a calming agent for those who aren't so tolerant of spicy foods. This will be made again, that's for sure! Enjoy!

Sea Bass En Papillote with Tangerine and Grapefruit

2012-01-12T14:26:00.001-04:00

Sea bass (aka Patagonian Toothfish) is a gastronomical delight with its buttery, melt-in-your-mouth flavor. And for this reason, it needs very little in the way of preparation to taste good! The firm texture of the meat makes it a perfect candidate for roasting or grilling. For the citrus relish, I opted for the Satsuma oranges instead of the tangerines as Whole Foods just received a shipment and they looked so fresh with the leaves still attached it was hard to resist. The Satsuma orange (originally from Japan) is very easy to peel, sweeter-tasting and no seeds. If you like this recipe, then you may also like: Roasted Chilean Sea Bass with Tomato and Lemon Grass Broth.

Serves 4
adapted from Bobby Flay

Citrus Relish:
3 cups fresh tangerine juice
honey
2 tablespoons aged sherry vinegar
Pinch of chile pepper
1/2 cup extra virgin olive oil
salt and freshly ground black pepper
1 cup tangerine segments
1/2 cup ruby red grapefruit segments
1/4 cup thinly sliced red onion
2 tablespoons capers, drained
parsley leaves
chervil leaves

Sea bass:
2 large sheets parchment paper, cut in half and each half cut into a heart shape (papillote)
4 6-ounce sustainable sea bass fillets, skin on
olive oil
salt and freshly ground black pepper
8 sprigs fresh thyme

Place tangerine juice in a medium saucepan and reduce to ½ cup over high heat. Add honey to taste. Let cool. Combine 3 tablespoons of the reduced tangerine syrup, the vinegar, chile pepper, salt and pepper in a small bowl, slowly whisk in the olive oil until emulsified. Combine the tangerine, grapefruit, onion, capers in a bowl, add a few tablespoons of the tangerine vinaigrette and the chervil and parsley.

For the sea bass, preheat oven to 230c (450f). Place each fish fillet in the center of each piece of parchment paper. Drizzle the fish with oil and season with salt and pepper on both sides. Top each fillet with 2 sprigs of thyme. Seal the package and bake on baking sheets until puffed and browned and fish is just cooked through, about 8 minutes. Remove the fish carefully from the packages (or open and serve in the paper) and drizzle with the vinaigrette and top with the citrus relish.

The Culinary Chase's Note: So delicious and the flavors enhanced with the citrus relish. I was lazy and didn't reduce the juice as indicated...a thinner sauce but that didn't seem to stop us from devouring the fish! Enjoy.

Nota bene: A reader of my blog sent me a message to bring to my attention that sea bass is an endangered species and to substitute with a sustainable sea bass instead. This I knew and is the reason I bought the fish from Whole Foods who source as much sustainable seafood as possible. They were the first U.S. retailer to offer Marine Stewardship Council (MSC)-certified seafood in 1999 and each year they continue to offer customers more and more MSC-certified seafood options. I have added the word "sustainable" in the ingredient list for edification. Thank you Mary Catherine.

Red Wine Braised Boneless Short Ribs with Fried Ricotta Gnocchi

2012-01-09T15:16:00.001-04:00

Braised anything for me shouts out one-pot goodness! This method of cooking works wonders for inexpensive cuts of meat as it helps to coax tenderness and flavors from the meat that you may not otherwise be able to extract. Braising can be done in a crock pot/slow cooker, pressure cooker, large sauté pan or the most often used cooking vessel for braises, a Dutch oven. After searing the meat, the remainder of the cooking time does not require much attention leaving you time to do other things or take a break - low-maintenance cooking! This is a definite plus when entertaining as you will have more time for your guests.

Typical cuts of beef best suited to a good braise are:

Chuck Roast
Blade Roast
Ribs
Brisket
Shanks
Short Ribs

Gnocchi (pronounced nee-okkee) are Italian dumplings. They're fantastic with all sorts of sauces, from a simple summer tomato sauce to the richest winter meat sauces. Gnocchi recipes date back to the twelfth century and are most common in the Northern regions of Italy such as Veneto. Traditionally gnocchi is made with potatoes and flour but other gnocchi recipes such Gnocchi alla Romana, which use semolina instead of potato (bake the dumplings in the oven layered with cheese until golden brown) or Florence's strozzapreti are gnocchi made from a combination of spinach and ricotta. And just like most of Italian cooking, these delicious lumps do not just vary from region to region, but from household to household as well, depending upon what is available.

Serves 4
adapted from Chef Cottle

Gnocchi:
3/4 cup flour
1/2 cup Parmesan cheese, grated
zest of 1 lemon
1/4 teaspoon salt
1 cup whole milk ricotta, drained
1 large egg

Ribs:
4 boneless beef short ribs

salt and black pepper
Canola oil
1 cup onion, chopped
2/3 cup carrot, chopped
1 1/2 cups celery, chopped
3 garlic cloves, smashed
1 cup red wine
1 to 2 cups chicken stock
small bunch of basil
3 thyme sprigs
2 bay leaves
15 black peppercorns

For the gnocchi, combine flour, Parmesan, lemon zest and salt in bowl. Add the ricotta and egg. Combine well with your fingers until dough just comes together, taking care not to overwork, which will cause the dough to toughen. The dough should be moist but not sticky. Cut the dough into thirds using a bench scraper or sharp knife. Very gently, with a feathery touch, roll each peace into foot long ropes, about an inch in diameter, flouring as needed to prevent the dough from sticking to the surface. Place dough ropes in refrigerator, uncovered for one hour.

Get a large pot of salted water boiling. After the dough has rested, cut each rope into half inch pieces with a bench scraper or knife, place in boiling water, boil until gnocchi float to top, remove and cook in smoking hot oil until crisp on both sides.

To braise the ribs, preheat oven to 180c (350f). Heat canola oil in a large pot over high heat. Generously season the short ribs with salt and pepper. Brown short ribs in the pot about an inch a way from one another to ensure even browning. Brown all sides and remove from pan, set aside. Add the onion, carrot, and celery to the pan and cook until soft, about 5-7 minutes. Add the garlic cloves and deglaze the pan with red wine, scraping the bits on the bottom up with a wooden spoon. Add the basil, thyme, bay leaves, peppercorns, and chicken stock and bring to a boil. Reduce for about 6 minutes and add the short ribs back in. Make sure the liquid slightly covers the meat. Cover tightly and cook in the oven for 3 to 3 1/2 hours.

Remove from oven, gently take out the short ribs and cover. Meanwhile, strain the liquid through a fine mesh strainer and place back into a pot set over medium-high heat, and reduce to create a thickened broth for the short ribs.

To serve, arrange fried gnocchi in a bowl, top with the beef and spoon over the broth.

The Culinary Chase's Note: Although I enjoy fried gnocchi, I think the next time I make this I'll skip the frying bit as the flavor of the lemon zest comes through quite nicely. I used Villa Doro 2010 Vendemmia ($7.99) for the braising liquid (gorgeous deep ruby hues) and served Palazzo Della Torre (2008 Allegrini, $19.99) with the meal (smooth, full-bodied cru made in a ripasso style). You can cut the meat up or tear it apart. If you have any beef leftover, make a pulled-beef sandwich. Enjoy!

Parsnip and Apple Soup

2012-01-05T15:07:00.002-04:00

Boy, has it been cold here the past two days! Yesterday I had my hair cut and while waiting I glanced over Real Simple magazine looking for ideas for last night's supper. Sometimes the oddest combination of ingredients can really make a rather hum-ho dish into something rather delicious and flavorsome. Such was the case with this soup. Don't get me wrong, parsnips have a touch of a sweet-butteriness flavor which is fine roasted but alone in a soup, well, that's just hum-ho to me. Parsnips (related to the carrot) were eaten in the Mediterranean long before the potato was introduced to Europe in 1536. They are an excellent source of vitamin C, fiber, manganese, copper and folic acid. This soup is ready to serve within thirty minutes. While the soup is cooking, why not whip up a quick batch of rosemary scones. An easy meal to warm you on cold winter night.

Serves 4
adapted from Real Simple

1 lb. parsnips, peeled and chopped
2 apples, peeled and chopped
chicken broth
1 tablespoon curry powder
sea salt and freshly ground pepper
Parmesan cheese, shaved
olive oil

Place parsnips and apples in a pot and add enough stock to cover. Bring to a boil and then simmer for 15 minutes or until parsnips are soft. Remove from heat and use a hand blender to purée. You may need to add more stock if soup is too thick. Add curry powder and season accordingly. To serve, place Parmesan shavings on top of the soup, a splash of olive oil and pepper.

The Culinary Chase's Note: The addition of curry goes well with parsnip and gives the soup a bit of an edge. Enjoy!

Fennel and Cucumber Salad with Goat's Cheese and Dill

2012-01-03T17:59:00.000-04:00

As I sit here composing this, I look back on all that went on in our lives last year and for some odd, unexplainable reason, I feel that 2012 (a leap year) is going to be a good one. Not that 2011 was a poor one for us, but it certainly had its challenges. Perhaps, too, this is the year of the Water Dragon, the fifth sign in the Chinese horoscope which signifies luck. The Year of the Dragon begins on 23rd January 2012 and ends on 9th February 2013. Having lived in Asia for a number of years, my husband and I embrace the Chinese New Year and its celebrations. It's a time to clear out the old and start anew...to balance yin and yang and the five elements in a person's make-up. "May your happiness be without limit" (an auspicious greeting for the new year).

Let's start the year off right with a healthy, vitamin-charged salad! Fennel is an excellent source of vitamin C, very good source of fiber, potassium, manganese and has repeatedly been shown to reduce inflammation and to help prevent the occurrence of cancer. Even though cucumbers don't get as much press as other vegetables in terms of health benefits, they do provide us with valuable antioxidant, anti-inflammatory, and anti-cancer benefits.

Serves 4
adapted from Mowielicious

1 medium-size fennel, thinly sliced (use your mandoline)
1 English cucumber, thinly sliced (mandoline or potato peeler)
goat's cheese, crumbled
1 tablespoon dill
olive oil
lemon
sea salt and freshly ground black pepper

In a bowl, gently toss to combine fennel, cucumber and cheese. Drizzle with olive oil and squeeze juice from lemon over the salad. Season with salt and pepper and serve.

The Culinary Chase's Note: Simple, delicious and fresh! Use the fennel fronds in lieu of dill. Enjoy!

Cranberry Sauce

2011-12-23T18:03:00.000-04:00

Making your own cranberry sauce is so easy and with few ingredients, I am amazed why one would ever want to buy the commercial stuff. Cranberries are a good source of vitamin C and dietary fiber. They have been used to treat UTI's (urinary tract infection) which blocks adhesion of bacteria to the urinary tract lining. Commercial branded cranberry drinks won't do the job and may irritate or make the infection worse due to a high concentration of sugar. Drink natural cranberry juice.

Christmas is quietly knocking at our door and this will be my last posting of the year. For all of you who read my blog, I hope you found the recipes and tidbits of information helpful. It's been an interesting year for The Culinary Chase and another year of learning is about to unfold. May the Christmas spirit of generosity, kindness, and charity linger with you for the remainder of the year and well into 2012.

Makes 2 cups

500g fresh cranberries (or frozen)
3/4 cup sugar
a splash of triple sec (optional)
1 cinnamon stick (can also use ground cinnamon)
finely grated zest and juice of 1 orange

In a saucepan over medium-high heat, add sugar and cranberries. Stir and then add triple sec, cinnamon stick, zest and juice of the orange. Gently stir to combine and let simmer over a low heat for 10 to 15 minutes. When the berries become soft, taste and add more sugar if needed. It should be a jam-like consistency...not too thick and not too runny.

The Culinary Chase's Note: Cranberry sauce will keep in the fridge for up to a month. Use it as a condiment, sauces for poultry or pork, in sandwiches, in muffin batter, fold into plain yogurt, or on a crostini with brie. Enjoy!

Stilton and Rosemary Shortbread

2011-12-21T21:07:00.001-04:00

Instead of cookies and milk for Santa, how about these cute little treats?

Christmas certainly has its share of traditions from all over the world but have you ever stopped to think who invented Christmas? The answer can be found in a book: How Charles Dickens's a Christmas Carol rescued his career and revived our holiday spirits.

Dickens was on the verge of bankruptcy and almost gave up writing but took one last leap of faith and penned A Christmas Carol. It was a best-seller, put Dickens back in the public limelight and changed what was then a mediocre holiday into the most celebrated day in the Christian calendar. A book that is sure to capture the hearts of anyone who reads it and its message is clear: to help the poor and the less fortunate and that it's never too late to change.

Alexander Green said this about the book, "More than a century and half later, A Christmas Carol is still a tonic for our spirits - and an annual reminder of the benefits of friendship, charity and celebration".

Amen.

Makes 18 to 36
adapted from Closet Cooking

1 cup Stilton, room temperature and crumbled
1/2 cup (1 stick) butter, room temperature
1 cup flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon coarse grain pepper
1 tablespoon rosemary, chopped

Cream the cheese and butter. Mix in the flour, cornstarch, salt and pepper. Mix the dry ingredients into the wet ingredients followed by the rosemary. Shape the cookies as you like an place them on a parchment lined baking sheet with an inch of space between them. Place the baking sheet in the fridge and chill for at least 30 minutes.

Bake in a preheated 180c (350f) oven until they just start to turn a light golden brown, about 8-14 minutes, remove and let cool. (Note: The shortbread will still be rather soft when it is done but it with crisp up as it cools).

The Culinary Chase's Note: These savory shortbreads are delicious especially served with onion-fig jam, port jelly or your favorite condiment. To bake at a later time, form dough into 2 rolls and roll up using wax paper. Twist waxed paper shut at ends. Refrigerated dough will keep well for up to 1 week or place in a baggie and freeze. When ready to bake, slice about 1/4 inch thick and place on ungreased sheet.

Mince Pie Cookies

2011-12-20T12:08:00.000-04:00

Mincemeat originally had meat in it (in Medieval times) along with fruit and beef suet. The meat was finely minced and was a way of using up leftover meat. The word may sound like an odd concoction as a dessert and evoke an unpleasant visual, but fondly enough the mince does have a sweet flavor to it. The English recipes for mincemeat during the 15th, 16th and 17th centuries consisted of meat and fruit and by the 20th century, the beef was omitted. Mincemeat pie was always a regular during the Christmas holidays in our home. Mom used to make her own mincemeat that included beef and later on she used only the fruit version to make her pies. It is an acquired taste and you either like it or you don't! That said, put away those preconceived notions and try this recipe...you just might be pleasantly surprised.

Makes 20 to 30 cookies (amounts will vary according to size)
adapted from Jamie magazine

250g unsalted butter, softened
140g sugar
1 egg yolk
grated zest of 1 clementine or orange
300g flour
1 x 411g jar fruit mincemeat

Preheat the oven to 180C (350f) and line 2 baking trays with greaseproof paper. Beat the butter and sugar together in a large bowl until creamy. Add the egg yolk and clementine zest and beat again to combine. Sift in the flour then fold through most of the mincemeat and stir until the mixture starts to come together – use your hands to make a dough, if needed.

Pull off little biscuit-sized clumps of dough, space them evenly over the trays and gently press down slightly to shape into cookies. Dot a little of your saved mince on top of each cookie to make them look extra delicious. Pop them in the oven for 10 minutes, or till golden but still a bit doughy in the middle. Serve warm, or turn onto a wire rack to cool, then store in an airtight container.

The Culinary Chase's Note: These cookies are soft and so scrumptious. Depending on the size of the cookie, you may need to bake longer than 10 minutes. I found I needed an extra 5 minutes. Enjoy!

Chipotle and Rosemary Spiced Nuts

2011-12-18T17:41:00.001-04:00

This has to be the best holiday snack I've tasted! I was just thinking that other than the holidays, I really don't go out of my way to buy nuts unless it's called for in a recipe. Funny that! Nuts contain proteins, folic acid, vitamin E, vitamin B, flavonoids, folic acid, potassium, magnesium, selenium, zinc, manganese, and copper. The Mayo Health Clinic staff say those who eat nuts as part of a heart-healthy diet can lower cholesterol and reduce the risk of developing blood clots. Click here for more details. A handful of nuts a day can keep hunger at bay and beat belly fat, according to scientists. For me, eating in moderation is key.

Serves 6 to 8
adapted from Ina Garten

3 cups whole roasted unsalted cashews (14 oz.)
2 cups whole walnut halves (7 oz.)
2 cups whole pecan halves (7 oz.)
1/2 cup whole almonds (3 oz.)
1⁄3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle powder
4 tablespoons minced fresh rosemary leaves, divided
sea salt
olive oil

Preheat the oven to 180c (350f). Brush a cookie sheet with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of olive oil, maple syrup, brown sugar, orange juice, and chipotle powder on the cookie sheet. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

Spread the nuts in one layer. Roast for 25 minutes, stirring twice until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 1 more teaspoon of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely.

The Culinary Chase's Note: These are addictive, so eater beware! Easy to make and the flavors of maple syrup combined with the salt and smoky heat from the chipotle will have your guests wanting more! Chipotle chile powder is different from chili powder. It's made from dried smoked jalapeños which are ground and has a distinctive hot, smoky, sweet flavor. Store in an airtight container at room temperature and will keep for about a week...if they last that long! Enjoy.

Sheila's Ginger Snaps

2011-12-15T12:04:00.002-04:00

Holiday baking in my family goes back a few generations. I come from a line of women who enjoyed cooking and the holidays were no exception...hours of food preparation went into each Christmas season. This recipe is one that my mother gave to her mother back in the 1960's and now I have it. It seems odd that my grandmother wouldn't have had her own ginger snap recipe especially since Nanny Ryan was a very good cook and her mother was also. My great grandmother was so passionate about food that she opened a bakery in Saint John to help supplement their income and feed nine kids!

Gladys Ryan (nee May) was a spirited, 5-foot tall, entrepreneur and in her day, if you weren't married by the age of 20 you were considered a spinster. My grandmother had other plans to pursue and being a wife wasn't one of them! Born in 1901, she left Saint John when she finished high school to work in the art department for Jordan Marsh (later converted to Macy's) in Boston. The artist in her blossomed at Jordan Marsh but after five years she returned home because her father was ill. Driving back must have given Nanny plenty to think about (imagine, she had her own car!). Full of ideas and experience from Jordan Marsh, she opened her own art studio in the wharf (now known as Market Square) where local businesses would commission her to design art work for them. Her biggest client was Scovil Brothers (a department store) where she created drawings of people wearing the latest outfits for their brochures as well as large (2 to 3 feet long) silhouettes of people atop banks of built-in drawers within the store. My grandmother married at the age of 35...well ahead of her time! The wooden recipe box that is now in my possession was my grandmother's and oh the stories it could tell!

I love stories of the past and wonder how many of you have similar ones that come to life when you cook. Bake and keep those memories alive!

Makes 52 cookies (amount will vary depending on size)

1/2 cup shortening
1 cup packed brown sugar
1 egg
1 cup molasses
1 tablespoon baking soda
1 tablespoon ground ginger
1 tablespoon cinnamon
3 1/2 cups flour

Beat shortening and add brown sugar, cream well. Add remaining ingredients and mix well. Gently shape into a ball, wrap in wax paper and refrigerate overnight. Remove from fridge and make into small balls using a teaspoon to ensure uniformity. Arrange balls on a greased cookie sheet. Bake in a preheated oven at 180c (350f) for 15 minutes.

The Culinary Chase's Note: Easy to make and delicious with a cup of tea or hot milk!

Thai Sweet Potato Soup with Coriander Pesto

2011-12-12T21:41:00.001-04:00

We had friends, Lawrence and MJ over for dinner on Saturday. MJ is a vegetarian and although I could have cooked a meal and remove the non-vegetarian pieces for her, I decided to search my food blog archives for vegetarian recipes - I have a few - and went from there.

We started the evening with bubbly and an assortment of homemade dips, roasted red pepper and artichoke on Belgium endive and homemade bread that I made in the afternoon. Once everyone had a few nibbles and liquid refreshments, we headed to the dinging room. Next on the list was the soup. I had tasted the soup earlier and after heating it up I did another taste test and this time the heat from the curry paste had increased and it was then that I had a bit of a panic attack - what if they didn't like it? Not to worry I said to appease myself. If the soup wasn't a hit I would go with plan B and serve a micro salad with roasted tomatoes (yes, these were made earlier...just in case) dressed with meyer lemon infused olive oil and pear balsamic vinegar. The soup was velvety smooth and the hint of spice was calmed by the coriander pesto. They liked it! The main course was a pasta dish with wide noodles (fresh lasagna sheets which I cut into wide strips) tossed in a rich mushroom sauce highlighted with freshly chopped herbs. Feeling very full, we ended with fruit and chocolate. My first all-vegetarian dinner party and it felt good!

Serves 4
adapted from Taste

1 tablespoon olive oil
1 brown onion, halved, finely chopped
1 tablespoon red curry paste
1 liter (4 cups) vegetable stock
1 kg. sweet potatoes, peeled, coarsely chopped
160ml (2/3 cup) coconut milk
fresh coriander leaves, to serve

Coriander Pesto:
1 bunch fresh coriander, leaves picked, washed, dried
45g (1/4 cup) roasted cashews
60ml (1/4 cup) olive oil
60ml (1/4 cup) coconut milk

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Add the stock to the pan. Increase heat to high and bring to the boil. Add the sweet potato and reduce heat to medium-low. Simmer, covered, for 20 minutes or until the sweet potato is tender. Set aside for 5 minutes to cool.

To make the pesto, place the coriander and cashews in a food processor and process until finely chopped. While the motor is running, gradually add the oil in a thin, steady stream until combined. Add the coconut milk and process until combined.

Place half the sweet potato mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining mixture. Place over medium heat and cook, stirring, for 2-3 minutes or until heated through. Add the coconut milk and combine. Ladle the soup among serving bowls. Top with coriander pesto and coriander leaves and serve immediately.

The Culinary Chase's Note: I used a hand blender and the same pot (anything to save time and dishes!). If you are a bit timid to use the curry paste, add a teaspoon at a time and do a taste test. Sweet potatoes are a very good source of vitamin A, C and manganese. Click here for more health benefits of the sweet potato. Enjoy!

Cathedral Mountain Lodge - French Onion Soup

2011-12-09T12:13:00.000-04:00

As I was flipping through the magazine and spotted this recipe, I was thinking to myself is there another recipe out there that can really improve on French onion soup? Onions, water, broth, bread, cheese, yada yada yada! Onion soup has been around for centuries (ancient Greek and Roman times) and was seen as food for the poor because onions were easy to grow and inexpensive. According to French Onion Soup, a typical onion soup recipe from the mid seventeenth century would have involved cutting onions thinly, frying them with butter, and then boiling them in water with bread and capers. This soup would have been served with vinegar. In the nineteenth century, flour, salt, and pepper were added to the recipe and grated cheese featured as a garnish for French onion soup recipes in the early 1900s. French onion soup became more popular in the US in the 1960's.

It's a soup we've all grown up with or at least heard about and in my family this soup has been made more than once. Onions are a good source of vitamin C, dietary fiber and evidence showing that sulfur compounds in an onion can lower blood levels of cholesterol. Happy slurping!

Serves 4
adapted from Cathedral Mountain Lodge

4 large yellow onions
4 strips applewood smoked bacon
2 tablespoons unsalted butter
2 355 ml cans honey ale
1 cup demi-glace (reduced beef stock)
2 cups (16 oz.) Monterey Jack cheese, grated
sourdough bread, cut into 1" cubes

Peel onions, cut in half and thinly slice. Cut bacon into small pieces. Place butter and bacon into a large pot over medium heat. Cook bacon slowly until it is almost crispy, stirring as you go so it doesn't burn. Don't drain bacon grease. Add onions and cook until translucent, about 10 minutes. Add beer and cook for 10 more minutes. Add the demi-glace and continue cooking until soup is reduced by one quarter. Season with salt and pepper to taste. Let cool, then cover and refrigerate overnight (up to 3 days if need be). Leave breab cubes sit on counter overnight, uncovered.

The next day, warm up soup. Place 7 bread cubes each in 4 oven-safe soup bowls set on a cookie sheet and pour soup over top (the cubes will float). Add 1/2 cup of cheese to each bowl and broil until cheese starts to brown and soup bubbles up through the cheese.

The Culinary Chase's Note: Ok, so I guess I'm eating my words (literally and figuratively). This soup was scrumptious! Choose your favorite beer to guarantee the best taste. The only thing I would do differently would be to add some fresh thyme and change the cheese to Gruyère. I used beef consommé in lieu of the demi-glace (too labor-intensive for me!).

Cognac and Pistachio Chicken Liver Pâté

2011-12-07T19:13:00.000-04:00

Pâté (pronounced pah-TAY) is French for pie. It's simply a mixture of ground meat such as beef, pork, wild game, poultry, liver, or seafood and often combined with some form of fat, vegetables, herbs, or seasonings. The grind can be smooth and creamy or on the chunky side. It may be served hot or cold. If you're not a fan of liver, there are other pâté recipes...click here to view all. Choose one that suits your palate and show it off this holiday season to your family and friends. It's a special appetizer and one that gets the attention at a party. Cheers!

Serves 6
adapted from Canadian House & Home magazine

3/4 cup unsalted butter
1 cup finely chopped red onion
2 teaspoons fresh thyme
1/2 teaspoon salt
a couple of grinds of black pepper
1 lb. chicken livers, trimmed of fat and connective tissue
1/4 cup cognac (Brandy is also acceptable)
1/4 cup shelled pistachios, roughly chopped
toasted baguette slices

Melt 1/2 cup butter in a large sauté pan over medium heat until it froths then calms. Add onion and cook for 3 to 5 minutes, or until onion is just soft. Add thyme, salt, pepper and chicken livers; cook 10 minutes. During the last minute, remove from heat and stir in cognac. Let mixture cool for 5 minutes, then pour into a food processor and blend until smooth. Fold in pistachios, then transfer to a terrine, small ramekins or your favorite dish and smooth the top with a butter knife.

Over medium heat, melt remaining 1/4 butter, remove from heat and let sit 5 minutes. Using a spoon, skim the milk solids (froth) from top of butter and discard, then pour clarified butter over terrine or ramekins to seal it. Make sure milk solids from bottom of pan don't mix with clarified butter. Chill for at least 3 hours. Serve with baguette slices.

The Culinary Chase's Note: The pâté was out of this world and I loved the odd crunch here and there from the pistachios. Very easy to make and your guests will be asking for the recipe before the pâté is finished. Serve this with a nice bottle of Beaujolais.

Chicken Lollipops

2011-12-06T12:48:00.004-04:00

The holiday party season is in full swing and these savory lollipops are easy to make and look stunning on any hors d'oeuvre table. They are the perfect size for your guests to nibble on and if you want to serve a sweet lollipop version as well, click here. While I was in Halifax, NS my girlfriend, Jennifer (party stylist diva), handed me a glossy 11" x 14" magazine, FRED. Celebrate In The City. On the back cover are her thoughts for kids party time. The periodical hails from the stylish and imaginative duo team of Fred Connors and Joel Flewelling. This issue will inspire you for the holiday season...only 8 pages but loaded with great ideas and it's free from their cafe on 2606 Agricola Street!

Dear Santa, I wish their magazine was available in digital format so I could view it here in NYC.

Makes 16 - 20
adapted from FRED.

1 lb. minced chicken
2 finely chopped shallots
1 clove garlic, minced
1/2 cup ground almonds
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 cup black sesame seeds
1/4 cup honey

Mix all ingredients EXCEPT sesame seeds and honey. Form chicken mixture into 1-inch balls. Place on parchment lined baking sheet and bake at 180c (350f) for 20 minutes. Allow chicken balls to cool slightly then dip in honey and roll in black sesame seeds

The Culinary Chase's Note: Heat honey in the microwave to achieve a runny consistency as this will be easier to coat the chicken balls. Let excess honey drip off before sprinkling black sesame seeds on. For added flavor, use 1 teaspoon of sesame oil to the meat mixture. Insert lollipop sticks when balls are still warm and before coating with honey. Do a taste test of the meat mixture by taking a small piece and microwave for 10 seconds. Adjust seasoning accordingly and then pop into the oven. Enjoy!

Elements on Hollis - A Restaurant Make-Over

2011-12-02T21:55:00.004-04:00

John and I were in Halifax last weekend. It was a jam-packed 3 days and on Monday night we had dinner at Elements. It was the perfect ending to our weekend as we were heading back to NYC on Tuesday. Elements on Hollis is located within the Westin Hotel in downtown Halifax, Nova Scotia.

A few years ago it seemed implausible to dine at a restaurant within a hotel if you wanted to experience a delicious and imaginative meal with the ambiance to match. It seems, though, that restaurants in hotels are making a comeback. Not only are the restaurants evolving but so are the lobby spaces (places where people can enjoy a snack or drink).

Elements recently underwent a makeover...from dark and boring to light, fun and inviting. Oh, and they didn't stop there! A push for all things local by Haligonians caught the attention of the restaurant. We've all heard and hopefully read about the 100-Mile Diet: A Year of Local Eating by Alicia Smith and J.B. MacKinnon. Elements menu focuses on local ingredients within a 50-mile radius of the restaurant. A wonderful way to truly experience all that Nova Scotia farms and fishermen have to offer.

When we arrived, Chef Jon Ganeau wanted to know if we were going to order from the seasonal menu or would we like him to present us with a tasting menu? The obvious answer was to let him run wild and go with the tasting menu. What better way to show off the local food and the talents of the chefs?

We started with Jost sparkling wine followed by a micro salad with shaved Old Growler cheese from That Dutchman's Farm which was tossed with Blomidom chardonnay dressing - simply delicious! The Old Growler has a consistency that would remind you of Parmesan.

Next came Lunenburg cod fish cake on a bed of caramelized sweet onion chutney topped with pea shoots. This was complimented by a glass of Jost chardonnay. John said this was one of the best fish cakes he'd ever eaten and he's not fond of cod!

I chose the oven roasted chicken with a herb spätzle and braised rabbit with gnocchi and roasted apple slices for John. We are still thinking about these dishes - so good!

Just when we thought we couldn't eat another morsel, Dave our waiter brought out beef cheek lasagne with quark cheese. Fresh layers with parsley rolled into each pasta square. The beef was fork-tender and easily consumed! Another glass of vino and this time it was Jost Trilogy which paired well with the beef.

A cranberry lime sorbet easily cleansed our palate to make way for a decadent Garrison beer nut brownie with whipped cream and caramel sauce. We were VERY satiated!

Chef Jon Ganeau and Chef Jonathan Arsenault

N.B. - To try their tasting menu, just phone ahead!

The Culinary Chase's Note: While Chef Jon was busy getting our food ready, Chef Jonathan came by our table on various times to speak about the food and the direction the restaurant was taking with regard to their 50-mile theme. His enthusiasm was well received as we enjoy chatting to people who have a passion for what they do. Dave easily guided us through each tasting as well as detailed information about the wine. Four hours later and the evening came to a close. Need I say more? Cheers!

Chicken with Udon Noodles, Shiitake Mushrooms and Snow Peas

2011-11-30T14:03:00.000-04:00

My husband and I returned from Canada yesterday late in the afternoon and I knew that I would have to stop at the local grocery store before I could make dinner. I was feeling an Asian void in our diet of late and decided to make a meal that would remind us of the Far East. Dinner was on the table in 20 minutes...

Our love affair with Asian food began 12 years ago when we first moved to Hong Kong. I loved visiting the outdoor food stalls (dai pai dongs) in Hong Kong and later in Singapore and Bangkok. The old familiar sound of propane fiercely firing a gigantic wok brings back a flood of gastronomic delights. One wok but, oh, so many scrumptious dishes churned out for the hungry patrons. And, it was dirt cheap! I think the most amusing part of watching the food being prepared is how these guys (yes, usually it was a man behind the wok and usually with a cigarette precariously hanging out of the corner of his mouth) could work so fast and not get burnt by the billowing flame that engulfed their woks. Once you get past the untidy, questionable food safety issues of a dai pai dong, and the plastic table and stools, you won't be disappointed with the food! Sadly, though, these food stalls in Hong Kong are slowly disappearing to the redevelopment of old districts.

Whilst writing this post I am reminded that I need to get on my bike and visit Chinatown in NYC.

Serves 4
adapted from Canadian Living

1 tablespoon vegetable oil
1 lb. (454g) boneless skinless chicken thighs, thinly sliced
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
2 cups (500 ml) stemmed shiitake mushrooms, thinly sliced
1/2 cup (125 ml) water
1/4 cup (50 ml) hoisin sauce
1 tablespoon oyster sauce
1 teaspoon sambal oelek or hot sauce
4 packets (7 oz/200g each) fresh udon noodles
1 cup (250 ml) snow peas, thinly sliced lengthwise
1 teaspoon sesame oil

In wok or large skillet, heat vegetable oil over medium-high heat. Add chicken and fry with garlic and ginger until chicken is lightly browned, about 5 minutes. Add mushrooms and fry until they begin to soften, about 2 minutes. Stir in water, hoisin sauce, oyster sauce and sambal oelek; bring to simmer. Add noodles and toss to combine; simmer until sauce is thickened, 2 to 3 minutes. Add snow peas and sesame oil; cook for 1 minute.

The Culinary Chase's Note: The key to a successful stir-fry is to have all your ingredients ready to go as the cooking time isn't long. I combined the water with the hoisin sauce, oyster sauce and chili sauce. If you can't find the sambal oelek, use your own favorite hot sauce. The chilies compliment the sweetness of this dish and a teaspoon isn't going to be overpowering even if your palate can't handle the heat. Look in the Asian aisle of your grocery store to find Japanese udon noodles. If not available, look for pasta such as linguine. Enjoy!

Fried Fingerling Potatoes with Tarragon Sauce

2011-11-25T10:05:00.000-04:00

The humble potato shines in this dish! It originated in South America (on the border between Bolivia and Peru) along the slopes of the central Andes nearly 8,000 years ago. What's more amazing is that "what we know as the potato contains just a fragment of the genetic diversity found in the seven recognized potato species and the 5,000 potato varieties still grown in the Andes".

Tarragon has a slight tart flavor with a spicy anise aroma. French tarragon is the one to use in culinary dishes as others are too bitter to eat. If there's no distinct anise aroma or tangy taste it's most probably Russian or Mexican. It is excellent in dressings and sauces, with fish, chicken, veal, and egg dishes. Freeze tarragon for future use by chopping the leaves, mix with a little water and put into ice cube trays in the freezer. Serve these as shown or let your friends dip the potato in the sauce...just watch out for the ones who double-dip! Enjoy!

Serves 12
adapted from Bon Appétit

1 pound small fingerling potatoes
1/4 cup sea salt
1 large egg yolk, room temperature
1 teaspoon fresh lemon juice
1/2 cup plus 11/2 teaspoon extra-virgin olive oil
1 tablespoon finely chopped shallot
1/2 teaspoon finely chopped fresh tarragon
freshly ground black pepper
1 1/2 tablespoons drained capers, patted dry
vegetable oil or grapeseed oil (for frying)

In a large saucepan bring potatoes, 1/4 cup sea salt, and water to a boil. Cook until potatoes are tender, about 12 minutes. Drain; let cool completely. Halve potatoes lengthwise.

Whisk egg yolk, lemon juice, and a pinch of sea salt in a small bowl. Gradually whisk in 1/2 cup olive oil until mayonnaise forms. Stir in shallot and tarragon. Season to taste with pepper. Heat remaining 1 1/2 teaspoon olive oil in a small skillet over medium-high heat. Add capers and fry, stirring often, until crisp and golden, 2–3 minutes. Using a slotted spoon, transfer capers to paper towels to drain.

Pour vegetable oil into a large pot to a depth of 2 inches. Attach a deep-fry thermometer to the side of the pot and heat oil over medium heat until thermometer registers 190c (375f). Working in batches, fry potatoes until crisp and dark golden brown, 3–4 minutes. Drain on paper towels. Season lightly with sea salt. Arrange warm potatoes on a platter, cut side up. Spoon some mayonnaise over each; sprinkle with capers.

The Culinary Chase's Note: Finger food at its best! You can easily make the tarragon sauce the day before and the potatoes as well. Choose capers that are small as the larger ones are stronger in flavor and less aromatic.

Greek Salad Skewers

2011-11-23T14:50:00.001-04:00

American Thanksgiving is tomorrow and I am sure there is last minute food shopping going on as I write this post. This appetizer is a fun spin on a classic salad. So fresh and full of flavor who could resist? Cucumbers are the fourth most widely cultivated vegetable in the world and are enjoyed on all continents. Cucumbers provide us with antioxidant, anti-inflammatory, and anti-cancer benefits. Although cucmbers arrived in North America around the 1500's via European colonists, they are believed to have been around since 2500BC in Iraq and Kuwait. Feta is a soft cheese, produced by sheep milk or a blend of sheep and goat milk. Look for the PDO (protected designation of origin) label on feta cheese for authenticity.

Happy Thanksgiving America...gobble gobble!

Serves 4 to 6
adapted from Fine Cooking magazine

1/4 English cucumber
sea salt and freshly ground black pepper
1/4 lb. feta cheese, cut into 16 small cubes
8 pitted Kalamata olives, halved
8 rip grape or cherry tomatoes, halved
extra-virgin olive oil

For the cucumber, cut four 1/2-inch thick slices (you may need to half if the slices are large). Place cuc slices on a serving platter. Top each with a piece of feta and then an olive half. Slide a toothpick through on the cucumber stacks. Drizzle with olive oil and freshly ground salt and pepper.

The Culinary Chase's Note: This is super easy and lovely to pop into your mouth! Just make sure serving sizes are small enough to make it easy for your guests to eat in one go. Keep these at room temperature for up to one hour thus allowing the flavor of the cheese to develop. Enjoy!

Beer Deep-Fried Avocado

2011-11-21T19:37:00.004-04:00

I first started following Sweet Paul (blog) a few years ago before his on-line magazine came to life. His style is fresh and easy which are two schools of thought I try to use whenever I cook. So you could imagine how delighted I was when I read Paul was going to have his first ever workshop and as luck would have it, I would be in NYC! The morning started off with a brief introduction by Paul and what we could expect going forward. Originally from Oslo, Paul told us that when he as a young boy his mother's friends used to tell her she had a sweet son and the voice of an angel and since then, sweet Paul stuck. The next Sweet Paul Magazine workshop is scheduled for February. For highlights of the October workshop, visit the magazine and go to page 167.

Serves 4
adapted from Sweet Paul Magazine

3 ripe avocados
1 1/3 cup beer
1 cup flour
vegetable oil, for frying
flaky sea salt

Peel the avocados and cut them into 4 pieces. In a large bowl mix together beer and flour until it becomes a smooth batter. Heat the oil 185c (365f) in a large pot. Working in batches, toss 2 avocado wedges in the batter at a time and then put them into the pot. Fry, turning once, for about 1 to 2 minutes or until they look golden. Remove with a slotted spoon and place on paper towels to drain. Sprinkle with sea salt while still warm.

The Culinary Chase's Note: Holy smokes, these were AMAZING!! I have never had deep-fried avocado before and now I am hooked! Serve these with your favorite salsa or in a taco. YUM!

Beet Salad

2011-11-16T18:26:00.000-04:00

I love creative salads. Simple ingredients but when mixed together - a taste sensation! Beets are an excellent source of folate (produces and maintains new cells) and manganese (keeps your bones strong and healthy) and a good source of potassium (helps muscles and nerves), dietary fiber and vitamin C. This dish excites all the senses and does not disappoint. Enjoy!

adapted from Chef Paul McCabe

16 small beets
1 tablespoon olive oil
1 tablespoon white wine vinegar
sea salt and freshly ground pepper
1 cup organic plain yogurt (you can also use sour cream)
1/4 cup unsalted pistachios, roasted
1 orange, segmented
1 - 2 tablespoons white balsamic vinegar
1/4 cup extra-virgin olive oil
Blue cheese, crumbled (optional)
3/4 cup baby arugula (rocket)

In a baking dish, toss the beets with the canola oil and vinegar season with salt and pepper. Cover with foil and bake in a 180c (350f) oven for 30 minutes, or until tender. Let cool, then peel and quarter the beets. Transfer the beets to a bowl; if using golden and red, put them in separate bowls.

In a bowl, whisk the vinegar with the olive oil and toss the beets, pistachios, oranges, arugula and cheese with the vinaigrette, season with salt and pepper. Spread the yogurt on the bottom of the plates and top with the salad.

The Culinary Chase's Note: The flavors here were amazing and I will definitely make this again!

Tomatillo Salsa

2011-11-14T20:50:00.000-04:00

I've been eyeing these tomato-like fruit for quite some time but I never really had a reason to use them until now. Last month I enrolled in a food styling and photo workshop arranged by Sweet Paul Magazine. It was a full-on day with tidbits of information flowing from Paul on how to style food. Paul also enlisted the services of seasoned food photographer, Colin Cooke, to show us things such as lighting (a topic I struggle with), shapes and colors to consider for shooting and more. Even though I was tired towards the end of the day I somehow came away feeling energized. Thank you Paul and Colin!

Tomatillo (green tomato or tomate verde) is a key ingredient in Latin American green sauces such as salsa verde and Chimichurri. When purchasing tomatillos, the protective paper-like husks should be light brown and fresh looking. Choose smaller sized tomatillos as they tend to be sweeter than the larger ones. They can be eaten raw (they have a tangy, citrus flavor with a hint of spice) or fire roasted to bring out the smokey essence in the fruit. Cooked tomatillos are sometimes an ingredient in curries, marmalades or soups. You can also fry slices of tomatillo. They are a good source of vitamin C and A and is low in calories.

Makes 2 cups
adapted from Sweet Paul Magazine

2 lbs. tomatillos, cleaned and coarsely chopped
4 serrano chilies, coarsely chopped (remove seeds to reduce heat - optional)
3 cloves garlic, coarsely chopped
1 small yellow onion, chopped
2 teaspoons salt

Place all ingredients in a food processor and blend until a smooth salsa forms.

The Culinary Chase's Note: I couldn't get serrano chilies and used jalapeño instead. Enjoy on top of pulled pork with sour cream, tomatillo chicken stew or with meat. Enjoy!

Fig and Goat's Cheese Mini Croissants

2011-11-09T19:56:00.000-04:00

As I sit here typing this recipe, our guests are on their way to our home for dinner. No, I'm not panicking at all as I have the ingredients ready and will pop them into the oven in a few minutes...just enough time to finish this post!

Makes 16
adapted from Australian Vogue Entertainment & Travel

100g fresh goat's cheese, crumbled
4 ready-soaked or pre-soaked dried figs, stems removed, finely chopped
2 tablespoons finely chopped walnuts
300g frozen puff pastry, thawed
1 egg lightly beaten

Preheat oven to 200c (400f). Combine cheese, figs, walnuts a little freshly ground black pepper in a small bowl. Roll out pastry and trim the a 28cm round. Cut into 16 wedges like the spokes of a wheel. Spread a little cheese mixture evenly on the widest end of each wedge and roll up. Place on a baking sheet and lightly brush each croissant with beaten egg. Bake 15 to 20 minutes until golden and crisp. Serve warm or at room temperature.

The Culinary Chase's Note: These were heavenly and the flavors from the cheese, figs and walnuts complimented each other. I bought puff pastry sheets and didn't have to worry about rolling out the pastry. Enjoy!

Seared Scallops and Bacon Jam

2011-11-07T14:31:00.003-04:00

Bacon jam conjures up all sorts of culinary delights and possibilities. It seems that bacon is today's hero in sweet concoctions such as bacon baklava, cupcakes with bacon, bacon chocolate crunch bar, chocolate bread pudding with bacon crème anglaise to name a few. But wait, before you turn your nose up at the notion, I'll bet you have gleefully eaten pancakes drenched in maple syrup (or favorite other sauce) along with bacon and the taste? Well, for me, scrumptious! We have Heston Blumenthal to thank for starting this bacon craze back in 2006 (remember his bacon and egg ice cream?). I love salt in dark chocolate so why not bacon?

Whole Foods opened a new location last month 8 miles from where we live. I love this store! I first found out about Whole Foods (Columbus Circle location) back in March of this year. I've been to the new location a few times now and each time I come away thinking, "wow, that's my kind of food shopping experience". The staff there are always eager to assist you and to answer any questions you might have. This is where I purchased the larger-than-life scallops and enjoyed listening to the fish monger tell the story where they came from. He definitely was passionate about what he was selling!

Serves 4 to 6
adapted from The Old Fish Factory found in the culinary guide, Taste of Nova Scotia

2 teaspoons butter (can also use olive oil)
500g (1 lb.) scallops (20 - 30 size)

Bacon Jam:
2 teaspoons Tabasco sauce
500g (1 lb.) bacon cut into 1-inch pieces
4 cloves garlic, chopped
1 onion, sliced
3 tablespoons brown sugar
250ml (1 cup) brewed coffee
50 ml (1/4 cup) cider vinegar
50 ml (1/4 cup) maple syrup

To make the jam, fry the bacon until lightly browned and just starting to crisp. Sauté the onion and garlic in the bacon fat without browning the onion. Transfer the bacon, onion and garlic into a pot and add the rest of the jam ingredients. Simmer for 1 hour, adding 50ml (1/4 cup) of water every 30 minutes only if it's starting to look dry. Place in a food processor and pulse 2-3 seconds to allow some texture to the jam.

Before searing the scallops, remove any moisture by patting them dry. Sear scallops in a hot skillet with butter or olive oil for 2 minutes per side until the scallop starts to brown and splits on the side. Depending on the size, you may need to increase cooking time.

Place warm scallops on a plate and top with the bacon jam. Remember to warm the jam before serving.

The Culinary Chase's Note: Absolutely delicious! These scallops were U-20, wild-caught 100 miles from New York and each one weighed 100g! If you are not familiar with the scallop sizing of U-20 (like I was), all it means is that "u" means under. So a U-10 would have under 10 scallops per pound. Use bacon jam as a condiment on hamburgers, crostini, grilled cheese sandwich, baked potatoes or as a base for a vinaigrette. Cheers!

Manhattan Clam Chowder

2011-11-04T18:56:00.001-03:00

I've never eaten Manhattan clam chowder, that is until now. I grew up in the East Coast of Canada and being a 4th generation Canadian, clam chowder was always served using milk or cream (New England clam chowder). I have The Countryman's Cookbook copyright 1946 and author Haydn S. Pearson writes this about clam chowder:

"In foreign parts of the United States, a place like New York City for instance, they do all sorts of things we wouldn't dream of doing up here in New England. I know it's hard to believe, but they actually put tomatoes, green peppers, and carrots in clam chowder! I paid 80 cents for a bowl of it once, but it turned my stomach so I couldn't eat it."

Tomatoes were introduced in the mid 1800's due to a large population of Italians in New York and Portuguese in the fishing communities in Rhode Island. According to Wikipedia, the New England clam chowder has been around since the mid 18th century while the Manhattan clam chowder seems to have started in the 1930's.

Serves 4
adapted from Emeril Lagasse

4 lbs. clams (quahogs, if possible as they are a bit richer and more succulent ), scrubbed and rinsed (discard any opened clams) OR a jar of clams in their brine
2 to 3 slices bacon, chopped
1/2 cup finely chopped onion
1/4 cup finely chopped celery
3/4 cup diced carrot
1 garlic, chopped
1 bay leaf
1 teaspoons dried oregano leaves
2 sprigs fresh thyme
1/4 teaspoon crushed red pepper
potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
1 cup chicken stock
2 1/2 cups chopped tomatoes or 1 (28-oz.) can whole tomatoes, chopped and juices reserved
1/4 cup chopped parsley leaves
1/2 cup white wine

In a large stockpot add clams and 1 1/2 cups of water. Cover and bring to a boil and cook for 5 minutes or until the clams have opened. Transfer clams to a large bowl and strain broth through a fine-meshed sieve into a bowl. You should have about 3 cups of clam broth. If not, add enough water to bring the volume up to 3 cups. When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.

In a large pot add bacon and cook until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, and carrots and cook 8 to 10 minutes, until vegetables are softened. Do not allow to brown. Add garlic, bay leaves, oregano, thyme, wine, crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender. Add tomatoes and continue to cook for 10 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt (if needed).

The Culinary Chase's Note: John and I enjoyed this chowder and I would definitely make this again. If time permits, allow the chowder to sit for up to 1 hour as this increases the flavor. Reheat slowly over low heat and do not allow to boil. Enjoy!

Oven-Dried Tomato and Oregano Tartlets

2011-11-01T18:16:00.000-03:00

Holiday entertaining is just around the corner and this simple, yet elegant recipe is perfect for finger food. They are delicate and small enough to eat without too much fuss or mess.

Makes 24
adapted from Australian Vogue Entertaining

12 large cherry tomatoes
olive oil, to brush
3 sprigs oregano, leaves removed
375g frozen puff pastry, thawed
2 tablespoons freshly grated Parmesan

Preheat oven to 140c (285f). Halve tomatoes and place, cut-side up, on a non-stick oven tray. Brush lightly with olive oil and top each with oregano. Sprinkle with sea salt and freshly ground black pepper. Bake for 1 hour and remove from oven. Increase oven temperature to 200c (400f). Roll out pastry on a lightly floured surface. Using a cutter, cut out 24 x 5cm rounds. Place on an oven tray and prick centers with a fork. Top each with a tomato half and sprinkle with parmesan. Bake 15 to 20 minutes or until crisp and golden.

The Culinary Chase's Note: These are delicious served warm or room temperature. Change the tomato halves for toppings such as: caramelized onion and Gorgonzola, chorizo sausage and Manchego cheese, prosciutto and Gruyère, spinach and feta. Enjoy!

Grilled Eggplant with Mint

2011-10-26T21:44:00.001-03:00

John and I use our barbecue all year round. When it snows, the driveway, front door and back deck get cleared of snow. There's always a clear path from the kitchen door to the barbie and we use it no matter what the weather! Eggplants are the nightshade family of vegetables which grow much like tomatoes. They hang from vines that grow several feet in height and are rich in antioxidant compounds which protect against free radicals. I love mint for its aroma, amazing taste and healing power. It's a natural air freshener...brush by a plant and you'll know what I am speaking of. You can use it to settle a nervous tummy, help digestion, relieve indigestion, and is thought to play a role in the treatment of asthma. Mint contains a number of vitamins and minerals and a good source of vitamin A and C. Next time you have your family or friends over, rub mint onto the dining table to invigorate the senses.

Serves 4

4 Japanese or Chinese eggplant
1/2 cup mint, chopped
sea salt
2 lemons
1/2 teaspoon chili flakes
olive oil
2 cloves garlic, minced

Wash and slice lengthways the eggplant. In a dish, marinate the eggplant in a couple glugs of olive oil, juice of 1 lemon and freshly ground sea salt for 15 minutes. Grill on both sides (3 to 4 minutes per side). Remove from grill and add back into the marinade. Add the juice of the other lemon, chili flakes, mint and garlic. Let rest and serve warm or at room temperature.

The Culinary Chase's Note: So delicious and a breeze to make. Tastes great cold and the flavors develop more over night, just add a bit more olive oil.

Butternut Squash, Ricotta, and Sage Crostini

2011-10-24T22:38:00.001-03:00

The movers unpacked us in one day and while they try their best to place items in the right rooms (guided by me and my husband) things do get misplaced. While they were unpacking, I couldn't help but notice my cookbooks being scattered throughout the house but couldn't really focus on that at the time as it wasn't a priority. I would attend to sorting these out once the kitchen paraphernalia was seen to. Throughout last week I managed to get my cookbooks sorted in two rooms with easy access to the ones I use more frequently. While doing this, I discovered the bon appétit magazine I purchased while waiting in the airport back in September. Flipping through the pages I zoomed in on this delicious-looking starter. My husband and I had returned after being out for a good portion of the day...discovering shopping centers and getting a bit lost along the way. In no time it was ready and we enjoyed these crostini on our back deck.

Serves 12
adapted from bon appétit

butternut squash (about 2 lbs.), peeled, seeded, cut into bite-size pieces
3 1/2 tablespoons olive oil
sea salt and freshly ground black pepper
24 fresh sage leaves
3/4 cup fresh ricotta
1 tablespoon finely grated lemon zest
12 baguette slices, toasted
fresh lemon juice

Preheat oven to 220c (425f). Toss squash, 2 tablespoons oil in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.

Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1–2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. Spread 1 tablespoon of the ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and extra-virgin olive oil. Sprinkle with salt and pepper. Top each crostini with 2 fried sage leaves.

The Culinary Chase's Note: An easy dish to throw together at the last minute by covering and chill the squash in the refrigerator (the day before if you like) and bring to room temperature before serving. Store the sage in an airtight container at room temperature. Butternut squash tends to get sweeter when roasted and is an excellent source of vitamin A and C, and a good source for dietary fiber.

Pirate Pasta

2011-10-18T13:19:00.001-03:00

What makes a house a home? I was thinking about this while I was cleaning up the breakfast dishes. It's our 13th day in the new house and while there are more things to do to make it feel more like our place, it is now starting to look like home. The smells of fresh varathane on the newly sanded floors and the slight musty odors from the basement are all but faded. Of course cleaning helps to eliminate odors but for me when a house is perfumed by aromas from cooking that's when I know I'm home. The transition period in any new surroundings can seem overwhelming at times and so the first month is always a test for me. It's a test I've done many times over and each time it's a success so this move will be no different.

I was watching Giada De Laurentiis for the first time the other day and enjoyed her show. This recipe covers ingredients I love to use. Shiitake mushrooms are delicious in this dish and help provide an excellent source of B vitamins, iron, dietary fiber, and a good source of protein. Pecorino is a hard cheese made from sheep's milk and the word, pecora, means sheep in Italian. This cheese hails from the south. It is soft and mellow when young and becomes sharp and tangy with age. It contains a good amount of calcium, potassium, magnesium, and a good source of protein. Capers contain healthy levels of vitamins such as vitamin A, vitamin K, niacin and riboflavin (Niacin helps lower LDL cholesterol).

Serves 4
adapted from Giada De Laurentiis

500g (1 lb.) penne or other favorite tubular pasta
1 cup grated Pecorino Romano cheese
1/4 cup extra-virgin olive oil
1 cup mushrooms, such as cremini, button or shiite, sliced
2 cloves garlic, peeled and left whole
freshly ground pepper
1/2 cup medium green olives (about 18), pitted and halved
1/4 cup tomato paste
2 tablespoons capers, drained and rinsed
1/2 teaspoon crushed red pepper flakes
One 10 oz. or two 5 oz. cans tuna in olive oil, such as Tonnino, drained
1/2 cup chicken broth
1/2 cup chopped fresh basil

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve about 1 cup of the cooking water, then drain the pasta. Place the pasta and 1/2 cup cheese in a large bowl and toss until coated.

In a medium skillet, heat the olive oil over medium-high heat. Add the mushrooms, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the mushrooms begin to brown, 5 to 6 minutes. Add the olives, tomato paste, capers, red pepper flakes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the tuna. Using a wooden spoon, break up the tuna into 1-inch pieces. Add the chicken broth and bring the mixture to a boil. Remove the garlic and discard.

Pour the tuna mixture over the pasta. Add the remaining 1/2 cup cheese and the basil, and toss until coated, using the reserved cooking liquid to loosen the sauce. Season with salt and pepper.

The Culinary Chase's Note: Just a touch of heat from the red pepper flakes to bring out all the flavors in the sauce. This dish is super easy and ready to serve in under 30 minutes. Enjoy!

Peking Turkey

2011-10-10T19:19:00.001-03:00

It's been a hectic (using the term loosely here) four days since we moved into our house last Thursday. I love turkey but oddly enough only around special holidays such as Thanksgiving, Christmas and Easter. Today is Canadian Thanksgiving and while I wanted to do something special for the dinner, I was overwhelmed by the amount of cleaning that needed to be done in the house so the usual turkey dinner fixings would have to take a back seat for the first time. Having said that, this recipe shouted out to me as a perfect way to still celebrate the bountiful Fall harvest. While some purists might scoff at this recipe, I think it was perfect for the two of us. I scaled down the turkey portion to 3 pounds which worked perfectly.

Serves 6 to 8
adapted from Globe and Mail

2 whole large turkey breasts, skin on (about 7 pounds)

Brine Bath:
1 white onion, chopped
1 cup cilantro, chopped
1½ cups celery, chopped
2 tablespoons Chinese five spice mix
3 tablespoons salt

Mandarin and Cranberry Stuffing:
2 small yellow onions, finely chopped
4 celery stalks, finely diced
1 cup fresh or frozen cranberries
5 tablespoons butter
2 tablespoons honey
1 can mandarin oranges, drained but reserve 2 tablespoons of the juice

2 cups whole-wheat bread cut in small cubes
2 tablespoons fresh thyme leaves
salt and pepper

Hoisin Roasting Sauce:
4 tablespoons hoisin sauce
2 tablespoons vinegar
2 tablespoons honey

Rinse turkey breast. Add all brine-bath ingredients to bowl and set turkey in it. Cover with cold water. Let rest in brine bath in the fridge for 8 to 10 hours. To make the hoisin roasting sauce, mix ingredients in a small bowl. Reserve until ready to roast turkey.

In a large pan, sauté onion, celery and cranberries in the butter. Cook until cranberries are soft and starting to break down. Add remaining ingredients, stirring to combine. Add salt and pepper to taste. Remove from heat and let cool.

Remove turkey breasts from brine bath. Place on a large working surface, skin side down, and butterfly meat. Spread stuffing on top and roll the turkey around the stuffing. Wrap kitchen twine around turkey and tie tightly (please disregard my sloppy attempt...I was getting tired).

Place turkey in a roasting pan and season with salt and pepper. Roast at 180c (350f) until the internal temperature reaches 165 F or juices run clear, about 30 minutes. Remove and glaze with hoisin roasting sauce. Return to oven and roast for another 30 minutes until golden. Let rest in juices for at least 10 minutes, then snip off kitchen twine. Slice the turkey and arrange on serving platter. Pour hot pan juices over the slices and serve.

The Culinary Chase's Note: Heaven on a plate and the aromas filled the house making it feel like home! My husband and I were in a local wine shop, Blue Dog Wine & Spirits on Sunday and was given a couple of recommendations for last night's meal. In the end, we decided to go with Magdalene's first choice; Terredora Diapaolo (Greco Di Tufo) and was a winner with this meal. I know we will be back for more of her recommendations!

The Peripatetic Culinary Chase Moves to New York!

2011-09-27T19:40:00.002-03:00

Yes, you read correctly. Since I met my husband over 15 years ago, I have now traveled across five continents (including North America) and over 30 countries, truly embodying the word 'peripatetic'. For us, New York is another exotic location following on from Hong Kong, Singapore and Bangkok.

This will be my last post whilst in the process of moving countries. The next one will come from the big apple which I am eagerly looking forward to exploring all the nooks and crannies of the NYC food world. Stay tuned as I build my food network in New York - one bite at a time! Cheers!

In-Room Dining NYC

2011-09-23T18:05:00.001-03:00

When we're away from home we do eat out a bit and then I get tired of eating prepared food...no matter how good it is! One way we like to offset the nights dining out is to book a hotel room that offers a kitchenette. We don't always take advantage of it but it's nice to know it's there if we want. My husband and I are in New York City for a week and yesterday we were invited to a champagne and chocolate tasting with a sabrage demonstration from 6pm to 8pm. Earlier that day I decided to do some food shopping at Whole Foods in the Time Warner Center at Columbus Circle. While in the building (after a slight detour through the Coach store) I saw that a new shop had opened called O & Co. The storefront was decked out with Mediterranean foods and lifestyle products which immediately drew me inside. Let me just say that this type of shop is a dangerous place for me to be in as I want to buy everything I see! My husband might cringe when I reveal the retail price but in the end he does share the same passion as I do for good food!

Ok, so now I am inside the shop and my eyes are scanning the room to see what stands out the most...I am almost dizzy trying to focus on just one thing! I am greeted by an employee who quickly points out a few items for me to consider. He then goes and offers me a taste of a few different olive oils, aged balsamic vinegars which are heavenly and we begin a rapport. His excitement is infectious and tells me about 2 new products they just received in the day before; Italian tomato powder and an assortment of different canned seafood (perfect as an antipasto). He offers me a little spoon with olive oil and sprinkles a small amount of the tomato powder on top of the oil. He tells me to wait a few seconds before consuming and when I do, it's the most amazing flavor! He smiles at me and said I told you it was good! Next I taste octopus that was marinated in olive oil and herbs followed by mussels in a pickled sauce (fried in olive oil). While the octopus was lovely, I felt the mussels would be more flavorful with the pasta I wanted to prepare back in the hotel room.

I spent nearly 20 minutes there (it's not a big shop) and if I hadn't made a detour I would have missed it and dinner would have been something entirely different. I love coming out of a shop like O & Co. and be excited about my purchases. It's so important for sales staff to be able to communicate knowledgeably about the products the store sells and equally important is a genuine passion.

Serves 2
130g mussels in pickled sauce
250g fusillata casareccia pasta
extra-virgin olive oil
Parmesan cheese, finely chopped

Cook pasta according to packet instructions. Drain pasta and add to a bowl. Carefully add the mussels along with the sauce and gently stir to combine. Add Parmesan and some pepper. You may need to add a bit of olive oil if the sauce is too dry. Serve immediately.

The Culinary Chase's Note: Dinner was ready in less than 15 minutes. Now that's what I call in-room dining. Buon appetito!

Pasta with Roasted Peppers and Roasted Cherry Tomatoes

2011-09-21T11:30:00.000-03:00

I enjoy perusing other food sites for inspiration and one in particular is from my friend, Francesca. I got to know Francesca when we both lived in Singapore. She offered Italian cooking classes in her kitchen which were hands-on and those who attended learned about the food history and culture of Italy. Francesca has taught in New York City and currently teaches in London's Divertimenti cookery school as well as writing her own monthly articles in La Cucina Italiana. Her style of teaching is relaxed, informative, practical and above all...fun!

Serves 6 to 8
inspired by Erbapape

500g Cencioni pasta (can also use paccheri, orecchiette)
4 red bell peppers
700g cherry tomatoes
500g ripe tomatoes
3 cloves of garlic
fresh thyme
100 ml extra virgin olive oil
Salt
Parmesan (or pecorino) cheese

Heat oven to 200°c (420f). Clean the peppers then roast under the grill, turning until charred. Peel, remove seeds and cut into strips. Wash and dry the cherry tomatoes. Place in a baking dish. Toss with 4 tablespoons of extra virgin olive oil, 2 cloves garlic, thyme leaves, salt and pepper. Bake in preheated oven for 15 minutes. Peel the other tomatoes, remove seeds and blend them.

Meanwhile, in a large skillet, heat the extra virgin olive oil with the garlic, add the pepper fillets, and cook for a few minutes. Add the blended tomatoes and continue cooking for 4-5 minutes. Cook pasta in boiling, salted water, drain it, (reserve a glass of the cooking water). Transfer to the pan for a last minute of cooking and if sauce is a bit dry, add some of the cooking water. Combine with the grilled cherry tomatoes and a good amount of thyme leaves. Sprinkle with grated Parmesan cheese (or pecorino), a few leaves of thyme, and serve.

The Culinary Chase's Note: Fresh tomato sauce, baked tomatoes and roasted peppers topped with freshly grated Parmesan...wholesome goodness at its best! Thyme and tomatoes pair wonderfully in this dish! Enjoy!

Goat Cheese Panna Cotta

2011-09-19T12:21:00.001-03:00

Panna cotta (cooked cream) is an Italian dessert and I never knew, until the other day, there were savoury versions out there! This recipe, which is served at Scaramouche restaurant in Toronto, is not only easy to make but absolutely delectable! You can also serve it on toasted brioche. Either way, it's a perfect starter and sets the tone for the rest of the evening.

Serves 6
adapted from Keith Froggett

2 cups 35% cream
2 sheets leaf gelatin
4 oz. goat cheese
1 cup goat yogurt
1 garlic clove, finely chopped and made into a paste
vegetable oil

Lightly smear the insides of 6 half-cup (125-ml) ramekins with the vegetable oil. While heating the cream until just boiling, soften the gelatin in cold water. Drain the gelatin and squeeze it quickly in your hands to remove excess water. Stir the gelatin into the cream and remove the pot from the heat. Add the goat cheese and the yogurt. Using a hand-held blender, blend until smooth. Pour into the ramekins and refrigerate until set (at least 4 hours). To remove the panna cotta from the ramekins before serving, run a sharp knife around the edge of each ramekin and unmould each onto a serving plate. You can also set the moulds briefly in hot water if necessary. Serve on a bed of dressed salad leaves, drizzle with extra-virgin olive oil and top with freshly ground black pepper.

The Culinary Chase's Note: A silky-smooth texture and the garlic lightly perfumes the goat cheese. To make the garlic paste, mince garlic then add a pinch of salt and use the side of the blade of a sharp knife and smear the garlic back and forth until it becomes a paste. You can also use a mini-muffin pan if you don't have ramekins. For other recipes, check out Nicky from Delicious Days Asparagus Panna Cotta with Pancetta, or how about Panna Cotta with Fig Salad from Australian Taste magazine? Try something totally different...Kabocha Squash Panna Cotta. Enjoy!

Chicken Breasts with Artichoke-Olive Sauce

2011-09-16T16:42:00.000-03:00

Pan searing chicken breasts in a bit of olive oil and then popping them into the oven doesn't excite my taste buds (rather bland if you ask me!) BUT, add a sauce like this and you just might catch me running a finger along the plate to savor the remnants. Oh dear, what would Emily Post have to say about that! Not only is this a lip-smacking meal, dinner is served in 20 minutes.

Serves 4
adapted from Food & Wine

1/4 cup plus 1 tablespoon olive oil
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
3 garlic cloves, minced
1 tablespoon chopped oregano
10 oz. jar marinated artichoke hearts
8 pitted kalamata olives, pitted and halved
1/2 cup coarsely crumbled feta cheese
salt and freshly ground black pepper
4 (6 oz.) skinless, boneless chicken breast halves
2 tablespoons chopped parsley

Preheat oven to 200c (400f). In a bowl, whisk 1/4 cup of the oil, lemon juice, zest, garlic and oregano. Fold in the artichokes, olive and feta. Season the sauce with salt and pepper. In an ovenproof skillet, heat the remaining 1 tablespoon olive oil. Add the chicken and cook over moderately high heat until browned, 3 minutes, turn over and transfer skillet to the oven. Roast the chicken for 10 minutes, until meat is white throughout. To plate up, add chicken breasts and spoon the sauce over each piece. Garnish with parsley and serve.

The Culinary Chase's Note: If you don't have fresh oregano, use a teaspoon of dried. I didn't use salt in the sauce as the feta and olives have their own unique salty taste. Fresh and easy with flavors to satisfy the most discerning palate...my kind of meal. Enjoy!

Pasta Bake with Pancetta, Rosemary and Minced Pork

2011-09-14T11:45:00.000-03:00

This dish reminds me of one my mother in-law makes and it's always a top request when she visits. The aromas from it make me feel as though Aida is right in the kitchen with me. It's a relatively easy meal to prepare and will have your family asking for more.

Serves 6
adapted from Woman & Home

6 tablespoons extra-virgin olive oil
1 red onion, peeled and finely chopped
1 carrot, peeled and finely chopped
250g (9oz) cubed pancetta
500g ( 1lb) minced pork
2 tablespoons freshly chopped rosemary
400g can cherry tomatoes
300g (10 oz.) penne
4 large eggs
50g freshly grated Parmesan cheese
salt and pepper to taste

Heat 4 tablespoons olive oil in a large saucepan and fry the onion and carrot for 5 minutes until soft, stirring occasionally. Add the pancetta with the minced pork, and rosemary and continue to cook for further 5 minutes, stirring continuously. Add tomatoes, season with salt and pepper and continue to cook over medium heat for 15 minutes. Stir occasionally. Remove from heat and set aside to allow sauce to cool to room temperature.Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain and add to the meat sauce. Stir well and leave to cool. Heat oven to 180c (350f). Break the eggs into the saucepan of cooled pasta and add the grated Parmesan. Mix together. Brush the remaining oil over the sides and base of a 22cm (9-inch) non-stick baking dish with side about 5cm (2-inches) high. Pour in the pasta mixture and spread out evenly. Cook in the center of the oven for 30 minutes until crispy and set. Remove from oven and let rest for 5 minutes. Serve hot or cold.

The Culinary Chase's Note: Rosemary with its earthy flavor, is a lovely addition to the sauce.

Sushi

2011-09-12T17:50:00.002-03:00

The first time I ever made sushi rolls was back in 2006. I was excited to make my own back then and that enthusiasm hasn't faded. I am also happy to see that sushi is now being made in our local grocery stores, albeit a bit more for a westernized palate. This allows an opportunity for everyone, if you haven't already done so, to give this Japanese delicacy a try. Once you get the hang of the steps involved and tips mentioned, the result is something I know you will be proud you made. According to Masaharu Morimoto, a well-known Japanese chef, making maki rolls requires just three things: high-quality ingredients, a bamboo mat and practice.

Serves 4 to 6 (as a side)
inspired by Masaharu Morimoto

Japanese rice
wasabi
fillings such as: crab meat, tuna, salmon, cucumber slices, avocado slices

For the rice:
Rinse 2 cups of short-grain, Japanese rice 5 times, then drain in a colander and let dry for 15 minutes. Cook the rice in a rice cooker according to manufacturers instructions. Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from heat and let stand, covered, 15 minutes.

For the sushi vinegar:
In a small saucepan, combine 1/4 cup of saki-mash vinegar (or white wine vinegar), 1/4 cup rice vinegar, 1/4 cup of sugar and 2 tablespoons salt. Warm over moderate heat, stirring until sugar is dissolved.
Meanwhile, transfer the cooked rice to a large bowl. Sprinkle 1/2 cup of the seasoned vinegar all over the rice. Drizzle onto a spatula while waving it back and forth. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoned vinegar. Fan the rice while mixing it to help it dry. Cover the rice with a damp towel to keep warm.

To assemble:
Carefully wave a 4 x 7 inch sheet of nori over an open flame until crisp and fragrant, then transfer to a bamboo mat. Wet your hands in water, then scoop up 1/2 cup of sushi rice. Gently form the rice into a loosely packed, palm-width log. Place the log at one edge of the nor and begin spreading it across to the other side. Continue to spread the rice all over the nori, re-wetting your hands as necessary, until an even layer covers all but 1/4-inch border at the top edge. Spread about 1/4 teaspoon wasabi lengthwise along the middle of the rice. Lay about 2 ounces of the filling (either a single ingredient or a combination) along the center of the rice.

Roll the bamboo mat up and away from you, curling the nori and rice around the filling, use your fingers to hold the filling in place as you roll. Once the roll is sealed, gently squeeze, pressing gently on the top and sides to compress the roll slightly and form a rough square edge. Press on each side of the roll to make a neat surface.

Cut the maki by lifting off the bamboo mat and transfer to a work surface. Dip the tip of a long, sharp knife into vinegar water; let the water run down the length of the blade. Using a long slicing motion, cut the maki in half, then cut each half into thirds. Make sure the knife is very sharp otherwise you'll end up tearing the sushi roll.

The Culinary Chase's Note: It's important to maintain an even thickness with the rice when spreading over the nori sheets because if it's too thick, you'll end up with a gigantic roll! You'll note from my photos that I used plastic wrap as I don't have a bamboo mat which worked out quite nicely but I'm sure the sturdiness of the mat would make an even tighter roll. Morimoto says that to be eaten safely, sushi-grade fish must be handled correctly: it should be frozen at least one day to kill any parasites. Salmon and mackerel have the best flavor and they should be rubbed with fine sea salt, let stand 20 minutes, rinse well, pat dry and sprinkle all over with rice vinegar. Crisping the nori sheet over an open flame helps to make it easier to cut and eat. Enjoy!

Roasted Beet and Goat Cheese Salad

2011-09-09T12:24:00.000-03:00

If you search my blog for salad recipes you'll see there are 33! Yes, I am a salad queen at heart. I love how easily a salad can be thrown together as an accompaniment to a main meal and some of the ones I've made have been meals by themselves. I always make my own salad dressings which vary from a simple olive oil and balsamic vinegar to the one below that requires a bit more work but well worth it taste/calorie wise!

The wild beet (the ancestor of the beet we know today) is thought to have originated in prehistoric times in North Africa and grew wild along Asian and European shores. In these earlier times, people ate the beet greens and not the roots. The ancient Romans were one of the first civilizations to cultivate beets to use their roots as food. Beets did not become a popular food until French chefs recognized their potential in the 1800's. Beets' value grew in the 19th century when it was discovered that they were a concentrated source of sugar, and the first sugar factory was built in Poland. Beet powder is used as a coloring agent for many foods. Some frozen pizzas use beet powder to color the tomato sauce. For more nutritional information on beets, click here.

Serves 6
adapted from Stories restaurant

1 lb small, mixed beets (trimmed)
3 branches of fresh thyme
2 tablespoons red wine vinegar
2 tablespoons olive oil
salt and ground pepper to taste
aluminum foil

Salad Ingredients:
1 cup fresh orange juice
1 small shallot, finely diced
2 tablespoons balsamic vinegar
1 teaspoon grated orange zest
1/2 cup extra virgin olive oil
salt and freshly ground pepper to taste
couple of handfuls of young arugula (rocket)
8 oz goat cheese
2 oz pistachios, peeled, roasted and coarsely chopped

Preheat oven to 180c (350f). Roast the beets in a aluminum foil pouch by folding a long piece of foil in half and fold seams along the sides. Add beets, fresh thyme, red wine vinegar and olive oil. Fold top and place the foil pouch on a baking tray. Place in the oven and cook 30 minutes. Remove from oven and allow to cool to room temperature or until you are able to peel the skins.

To make the vinaigrette, start by reducing the orange juice (place juice in a pot over medium heat) until it’s one quarter of its original volume. Remove the orange juice from the heat and let cool to room temperature. Add the diced shallot and balsamic vinegar. Slowly whisk in orange zest and olive oil. Season with salt and pepper to taste and set aside. Place the arugula in a bowl and dress with the vinaigrette. Divide the arugula amongst the plates. Place the roasted beets around the arugula and top each salad with equal amounts of the crumbled goat cheese and pistachios. You may want to cut the beets into quarters if they are bigger than a golf ball (like I did). Drizzle a small amount of the remaining dressing around each plate.

The Culinary Chase's Note: Choose beets that are small and firm with deep maroon coloring, unblemished skin, and bright green leaves with no sign of wilting. The root should still be attached. Avoid large beets which have hairy roots as this is an indication of age and toughness. Roasted beets become even sweeter in flavor and are a wonderful addition to any salad! Enjoy!

Fresh Peach Tart with a Crumble Topping

2011-09-06T21:27:00.001-03:00

Nova Scotia, for its size and short growing season, has a surprising selection of fruit especially stone fruits. There are a number of u-pick farms around the province that sell apples, pears, peaches, plums, cherries, grapes. Local peaches are in abundance and each time I enter a grocery store I find myself picking up a basket. The peach originated in China and peaches are symbols of immortality and unity. Peach blossoms are carried by Chinese brides. Peaches are a good source of vitamins A, B and C. A medium peach contains only 37 calories.

Makes 10-inch tart pan

Pastry:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Crumble Topping:
105g (3/4 cup) flour
200g (1 cup) brown sugar
1/2 teaspoon cinnamon
115g (1/2 cup) butter, room temperature

4-6 ripe peaches, sliced

To make the pastry, make sure the butter is well chilled. This is Martha Stewart's pie dough recipe which I use as my fail-safe recipe. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tablespoons ice water, 1 tablespoon at a time). Do not overmix. Turn out onto a floured work surface; knead once or twice, until dough comes together. Flatten dough into a disk; wrap in plastic, and refrigerate at least 1 hour.

Preheat oven to 190c (375f). Remove dough from the refrigerator and unwrap dough but leave it on the plastic wrap. Take another piece of plastic wrap and place on top of the dough. Use a rolling pin to flatten the dough out to desired size. The plastic helps to keep the dough from sticking. Remove plastic wrap from the top and use the bottom wrap to help position the dough over the tart pan. Lay the dough across the pan and gently push along the bottom and sides of the pan. Trim the excess dough. Place peach slices on the pan.

To make the crumble topping, combine the flour, sugar, cinnamon in a bowl. Add the butter and rub it in with your fingers or fork until it resembles coarse crumbs. Sprinkle evenly over the peach slices. Bake 30-40 minutes until topping is bubbly and pastry is golden.

The Culinary Chase's Note: The crumble topping is quite decadent on top of the fresh peaches as is a dollop of vanilla ice cream. Yum!

Parmesan Tuiles with Heirloom Tomato Salad

2011-09-02T14:01:00.000-03:00

Fall is just around the corner. It's a time of the year I love the most when the leaves start to change color, the nights are cooler and fruit of the farmer's efforts is noted in the grocery stores. Tuile is a French word for tile and is a thin, crisp cookie with a lacy texture.

Serves 4
adapted from Food & Wine

6 tablespoons freshly grated Parmigiano-Reggiano cheese
1 1/2 tablespoons butter, softened
1 tablespoon plus 2 teaspoons flour
1 tablespoon chives, snipped
1 teaspoon coarsely chopped tarragon
2 teaspoons extra-virgin olive oil

Preheat oven to 200c (400f) and line a large baking sheet with parchment paper. In a medium bowl, combine the cheese with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms. Form the dough into a 4-inch log. Cut the log into 12 equal slices and place slices on the baking sheet. Using your fingers, press the slices into 1 1/2-inch rounds.

Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, then transfer them to a paper towel-lined plate. In a small bowl, toss the tomatoes with the chives, tarragon, olive oil and season with salt and pepper. Place tuiles on a plate. Spoon the salad over the tuiles and serve right away.

The Culinary Chase's Note: These were a bit fussy and I'm not so sure the ingredients were enough to make 12 as I ended up with 8. Also, I felt that pressing the discs out to 1 1/2 inches was a bit too big as they will expand as they cook. I used cherry tomatoes as the heirloom tomatoes were picked over and the ones left not so good. All that aside, they were delicious.

Grilled Zucchini Ribbons and Prosciutto with Mint Dressing

2011-08-31T12:44:00.000-03:00

Food on a skewer is always a treat and is a bit of a trend these days. They're perfect for a gathering where your guests can serve themselves. Arranging the skewers upright in glassware or other entertaining containers make for decorative centerpieces as well as a chance for your guests to 'ooh and aah' at your creativeness. Move over corn dog and say hello to parmesan lollipops, Caesar salad, dumplings, cake pops, cookies, fried cheese and the list goes on. Check out my food blogging friend Matt Armendariz's book, On A Stick for more recipes and ideas on how to present food on a stick.

Serves 4
adapted from Food & Wine

1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
1/4 cup chopped mint
2 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil (plus more for brushing)
sea salt and freshly ground pepper
2 medium zuccini, thinly sliced lengthwise using a mandoline (or vegetable peeler)
2 medium yellow squash, thinly sliced lengthwise using a mandoline
6 ounces prosciutto

Light a grill or preheat a grill pan. In a small bowl, combine the lime zest and juice with the mint, garlic, and the 1/4 cup of olive oil. Season with salt and pepper. Alternately thread the zucchini, yellow squash and prosciutto onto 4 pairs of 12-inch bamboo skewers. Lightly brush the vegetables and prosciutto with olive oil and season with salt and pepper.

Grill the skewers over high heat until the zucchini and yellow squash are lightly charred (about 1 1/2 minutes per side). Serve with the mint dressing on the side.

The Culinary Chase's Note: I used some of the dressing to baste the zucchini skewers for added flavor. You can use green and yellow zucchini if yellow squash isn't available as was the case for me. The mint and lime juice is a perfect combination for the zucchini and highlights the natural saltiness of prosciutto. If you have any leftover, roughly chop and add to a salad or pasta. Enjoy!

Aubergines with Mint Salsa

2011-08-29T17:31:00.000-03:00

While the aubergine (eggplant) was never a favorite vegetable of mine growing up, I never tire of eating it now. Some say it originated from India where it grew wild, but early written accounts from a 5th century Chinese record on agriculture called the Ts'i Min Yao Shu indicate its cultivation in China. Europe got a hold of it during the Middle Ages by the Moors where it soon became popular. By the 18th century, both the French and the Italians cultivated eggplant, which they called aubergine. Other names for eggplant are melongene or brinjal. Thomas Jefferson, (an experimental botanist), introduced eggplant to the United States in 1806.

It's part of the nightshade family of veggies (tomatoes, sweet peppers and potatoes) and is rich in vitamins and minerals. Eggplant is a good meat substitute which 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.

Serves 4
adapted from Woman & Home

3 medium aubergines, cut into 1cm (1/2 inch) slices
2 tablespoons olive oil

Salsa:
200g (7oz.) cherry tomatoes, finely chopped
2 garlic cloves, crushed
3 sun-dried tomatoes, finely chopped
small bunch mint leaves, finely chopped
1 tablespoon red wine vinegar
3 tablespoons olive oil
pinch sugar

Mix all the salsa ingredients together. Season and set aside for the flavors to develop. Heat a griddle pan or bbq. Season the aubergine slices with salt and brush with the oil. Cook in batches for 2 to 3 minutes each side until charred and soft. Arrange on a plate and spoon over the salsa. Leave for 20 minutes at room temperature before serving.

The Culinary Chase's Note: Wow! Fresh and gorgeous flavors coming from this dish! If you're not a fan of aubergine, you just might be after tasting this dish. Enjoy!

The Culinary Chase Turns 5!

2011-08-25T09:57:00.000-03:00

The traditional 5th wedding anniversary gifts are wood and silverware. Wood, representing strength and a solidified relationship, and silverware, representing connectedness. While I am not celebrating a wedding anniversary, I do feel these two gifts reflect the idea behind the reason for my food blog. My love for food and its natural way to fuel a body and sustain it is my strength and being able to share this with you, dear reader, is my connectedness.

Over the past 5 years, I've written 707 posts and watched my blog grow from 1 visitor (my husband...hehe) in August 2007 to over 311,000 visitors today. While I know that's not a lot in the big scheme of things, it does show that there is an interest in my blog. I think the highest number of hits I reached in one day was over 700 and I was ecstatic to say the least.

The Culinary Chase's Note: Over the years I've tried a hand at learning to speak Spanish, foot reflexology, painting, drawing, photography and with the exception of photography, all have gone by the wayside. Blogging about food, its health benefits and local places to food shop has never wavered and is more important to me now as I get older. I love reading the comments posted especially those who tweaked the recipe to make it more suitable to their palate. Thank you!

Sugar Snap Peas with Soffrito

2011-08-24T16:23:00.001-03:00

Soffrito means softly fried, and is the Italian version of sweating or cooking aromatic vegetables at a low temperature. It's a great way to add a number of vegetables to your diet all in one dish! If you have any leftover, this would be lovely tossed into hot pasta and topped with grated Parmesan cheese.

Serves 6 to 8
adapted from Food & Wine

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium carrots, finely chopped
2 medium celery ribs, finely chopped
1 medium onion, finely chopped
1/2 red bell pepper, finely chopped
1 1/2 pounds sugar snap peas
1/2 teaspoon crushed red pepper flakes
1/2 cup torn mint leaves
sea salt

In a medium skillet, heat 1/4 cup of the olive oil. Add carrots, celery, onion and bell pepper and cook over moderate heat, stirring occasionally, until the soffrito is tender and lightly browned (about 8 minutes).

In a large skillet, heat the remaining 2 tablespoons olive oil until shimmering. Add the snap peas and cook over high heat just until they are bright green (about 2 minutes). Add the soffrito and cook until the snap peas are lightly browned in spots (2 minutes). Add the crushed red pepper flakes and 1/4 cup of water and cook until crisp-tender. Remove from heat and add the mint and season with salt. Serve hot or at room temperature.

The Culinary Chase's Note: Fresh flavors are abundant here and with a gentle bite! Enjoy!

Cornmeal Fried Tomatoes with Guacamole and Garlic-Cumin Sautéed Shrimp

2011-08-22T17:36:00.000-03:00

The avocado is a family favorite and for good reason. They're loaded with vitamins and minerals that can contribute to the nutrient quality of your diet. The high fat content of an avocado gives a quicker feeling of satiation which helps to reduce overeating and being more palatable reduces the temptation to binge on foods high in sugars or saturated fats. The avocado has been around for thousands of years and is rich in potassium (helps regulate blood pressure) and vitamin A (helps your eyes). Avocado paste can be applied to the skin to help with rashes and to smooth rough skin.

Serves 4
adapted from Cooking At Home, NY1

2 ripe avocados
2 cloves of minced garlic
juice of 1 lime
3 tomatoes
1 large egg
milk
flour
cornmeal
vegetable oil
raw, peeled, deveined shrimp
ground cumin
red pepper flakes
olive oil

Start by making guacamole by mashing ripe avocados with a little minced garlic, salt and lime juice. Cut tomatoes into 1/2-inch thick slices. Crack one large egg into a bowl, add a little splash of milk and whisk it up. Dredge the tomatoes in a little flour, then in the egg mixture and finally in cornmeal. Place the tomatoes on a clean plate.

Only dredge three to four slices of tomatoes at one time. Sauté them in a little vegetable oil on medium-high heat until both sides are a nice golden brown, then take them out of the pan and drain on a cooling rack. It's okay to serve the tomatoes at room temperature. Add more oil to the pan on medium-high heat and add the raw peeled and deveined shrimp, sprinkle those with a little ground cumin, add one large minced clove of garlic and a pinch of red pepper flakes. Once the shrimp are cooked, it is time to eat.

Put two to three slices of tomato on a plate, top each one with a dollop of guacamole, top each one of those with a couple of shrimp, season with a little salt, olive oil and a squeeze of lime juice.

The Culinary Chase's Note: I cleaned the pan after cooking the tomato slices as there was cornmeal left in the oil. I like freshly chopped coriander (cilantro) and chopped tomato in my guacamole. The cumin, chili flakes and garlic add a lovely zing to the dish! Enjoy!

Stuffed Peach Tart

2011-08-19T10:53:00.000-03:00

I love this time of year when local fruits and vegetables are available. Peaches from Ontario have been in the grocery stores for a while and Nova Scotia peaches will soon be hitting the shelves. This dish is from my friend Francesca who taught me so much about Italian cooking! I don't think I ever missed a culinary class of hers when we lived in Singapore. An expat's life is so short in other countries and as was the case with us, we were moving back to Hong Kong. We keep in touch (several cities and countries later) and I was so delighted to see her website, Erbapepe, was up and running and translated into English! Francesca's love of her country's food history shines through whenever she prepares a dish. I would love to be in her kitchen once again listening and learning more from her but for now I am happy to be in her virtual kitchen! Ciao!

Makes 12 (3-inch) Tarts or one rectangle pan
recipe by Erbapepe

For the tart dough:
150g butter at room temperature
100g of icing sugar
1 egg
1 teaspoon vanilla essence
50g almond flour
230g flour
A pinch of salt

Pastry Cream:
320ml (1 1/2 cups) milk
160ml (3/4 cup) heavy cream
6 egg yolks
180g sugar
40g cornstarch
5 peaches

Peach Stuffing:
1 egg
10 Italian amaretti cookies
peach or apricot jelly

Sift the flour with the salt and place in a bowl. In another bowl cream the butter, add sugar, then the egg and slowly incorporate the flour. Form a ball and let it rest in the refrigerator for 30 minutes, well covered.

For the pastry cream: beat the yolks with the sugar. Add the cornstarch and mix well.
In a saucepan heat the milk with the cream. Pour in the egg mixture, return to the pot and bring to a boil, stirring continuously until it becomes thick. Transfer to a bowl while preparing the tart.

Preheat oven to 190c (375f). Roll out the dough, line a buttered rectangular pan. Prick the base and pour in the cream. Halve the peaches and arrange on the surface of the pan. Mix the crumbled cookies and the egg yolk and add this to each peach slice. Fill the peaches with the filling. Bake for 30 minutes or until pastry crust is golden. Remove from oven and allow to cool on a wire rack. Brush gently with heated jelly and decorate with redcurrant.

The Culinary Chase's Note: Decorate each peach half with fruit of your choice. I put some of the crumbled amaretti cookie (without the egg) in the cavity of each peach and topped with the pastry cream. Delicious!

Fancy a Pop-Up Restaurant in Your Own Home?

2011-08-18T19:24:00.000-03:00

It may not be appealing to some people, but how does launching a pop-up restaurant in your home and inviting strangers around? You may be wary about the thought of this, or excited, or you may think it just sounds like a dodgy reality TV show! However, it’s the latest trend and home run restaurants are being hosted around the country which is creating a buzz!

We all know that people don’t have to be a top chef to produce quality food and people are dining out less and view eating out as more of a treat. With the recession around the world, pop up restaurants in people’s homes has increased. Home restaurants can turn up anywhere and are usually temporary, which is why they are also known as pop-up restaurants. Some people call them ‘underground restaurants’ because of the secrecy around them. Even though this may seem like a dark term for a home run restaurant, they are actually known to be fun, socialable and open to anyone who enjoys good food, company and whoever wants a new dining experience.

The idea of home restaurants is said to have stemmed from Cuban paladares, which are small, family run restaurants which the Cuban socialist government allows people to run in exchange for very high taxes. Pop-up restaurants that are hosted from home can be cheap to run as people can avoid hiring staff, buying restaurant insurance, buying alcohol licensing, and also avoid paying rent. Where can you find a home run restaurant?

It can be hard to find a home restaurant as they aren’t heavily promoted or advertised very obviously. They are usually spread through blogs or just through word of mouth. They can also be mentioned on websites or on social networking sites such as Google+, Twitter or Facebook.

Some home restaurant events have an ‘invitation only system’ as hosts are sometimes unable to tend to a high number of people. If you are lucky enough to have an invite, there isn’t usually much choice on the menu and is a set course, however all guests are usually made aware of the theme of the evening, so it shouldn’t be too surprising on the night!

Not for the timid!

Home restaurants can be intimidating for first time goers, as they are very social events. They are usually set in one room with a few tables placed close together, or just around one big table. Be warned, you could be sat next to a stranger. However, conversation usually flows as everyone is eating the same food at the same time, which makes the atmosphere relaxed.

Have you been to a home run restaurant with strangers before? Let us know your views!

TIBS Family Dinners

The Culinary Chase's Note: Quote Searcher for restaurant insurance provided this guest post. The pop-up restaurant trend can also be a useful tool for fund-raising ideas. Supper clubs are almost always by word of mouth. When we lived in Singapore, these 'supper clubs' usually took place in a number of homes where you would go to one place for the antipasto, another for the main and last stop for the dessert. This works well in an apartment complex. But not all pop-up restaurants are in homes. In Hong Kong it was also known as back door restaurants and literally you would enter through a back door! Our local coffee shop, Two If By Sea Cafe (TIBS), started out hosting a set menu featuring local produce. TIBS Family Dinners initially was held once a quarter but now they've become so popular the dinners are now once a month and are a sell out venue! Pop-up restaurants can take on many forms and only limited to your imagination.

Hungry in Manhattan

2011-08-15T11:44:00.001-03:00

My husband and I are currently in NYC and had the pleasure of meeting up with good friends of ours from Singapore. It's been three years since I last saw them so we had plenty to talk about. We took them to our favorite bar and then headed up to Columbus Circle for dinner. It was a short walk filled with conversation and time to catch up on what's been happening in our lives. As in every city there are people begging for money and our walk Saturday night was no exception. As we passed a man asking for money, I heard him quietly say he was hungry. I think I took 5 steps and turned to my husband and said I heard him say he was hungry. So I went back and asked if he was and he said yes. I asked if he wanted something to eat and 'yes please' was his reply. We ran across Broadway to a sandwich shop and I bought him a chicken sandwich, coffee and a muffin. He couldn't thank me enough and I was just happy to end his hunger if for only an evening.

A few weeks ago I was coming out of my doctor's office and a man was asking for money. I walked a few paces ahead and something inside me said to go back and ask if he was hungry. He said he was and I said I could buy him a sandwich from Sobey's if he liked. He thanked me profusely and said that he can't work because he has Schizophrenia and only recently found a room in a boarding house where he found peace and quiet. Before that he was on the streets. He said he writes in a journal every day to help him. I listened to his story with deep empathy. He was so sweet when he politely asked if he could have milk with his sandwich.

**Table 3: Prevalence of Overweight and Obesity Among Canadian Children (%)**
Overweight, Including Obese				Obese
	1981	1995-1996	2000-2001	1981	1995-1996	2000-2001
Boys	10.6	32.6	29	2.0	10.2	9
Girls	13.1	26.6	27	1.7	8.9	10

I've been thinking about these two people from different countries but with the same hunger problems. It also made me wonder how on one hand there can be so much hunger in Canada and in the United States and on the other obesity. Obesity in Canada is on the rise and in the United States about one-third of adults are obese and 12.5 million children and adolescents aged 2—19 years are obese.

Last night my husband and I were watching Piers Morgan interview Jeff Bridges on his new CD and acting career. At one point we were almost turned off by what Bridges was saying but then he said something that made my husband and I listen. He passionately spoke about No Kid Hungry in America which is the campaign supported by Share Our Strength. "Our first priority is to end childhood hunger in America by 2015, to make No Kid Hungry a reality". Jeff Bridges blurted this out when Piers Morgan asked what his personal goals are. Bridges said that was his only goal, to end hunger in the United States.

The Culinary Chase's Note: For the most part I am driven to blog about good food to nourish our bodies. And then there are moments like I have described above that gives me another opportunity to be vocal about an issue that is widespread. Every community has its share of programs to help the homeless, needy and hungry. We support a church initiative called St. Andrew's Suppers (click here to view). We can help to make a difference by starting with one person.

Roasted Vegetable Stacks

2011-08-12T19:31:00.000-03:00

Local vegetables are now in the bins of grocery stores and this recipe makes good use of what's available. This dish goes well as a starter or beef it up and make it a main. It's a perfect way to combine a healthy serving of vegetables. Going for a variety of kinds and colors of produce, gives your body the mix of nutrients it needs. Choose dark leafy greens, tomatoes, and any veggie that is rich in yellow, orange or red color. If you're not sure, think of the colors in a rainbow when choosing fruits and vegetables and this way you can't go wrong.

Serves 4
adapted from Woman & Home

3 red peppers, quartered, cored and stem removed
3 yellow peppers, quartered, cored and stem removed
2 red onions, halved lengthwise
4 baby artichoke hearts in oil, drained and halved
2 plum or beefsteak tomatoes, halved
12-16 asparagus stalks (I used cherry tomatoes on the vine)
olive oil
2 cloves of garlic, minced
French bread, sourdough or ciabatta, thickly sliced
sea salt and freshly ground black pepper

Heat oven to 220c (425f). Place the peppers, onions, artichokes and tomatoes, cut sides up, in a roasting tin, then add the asparagus. The veggies should be in one layer, not stacked on each other (they will steam rather than roast). Scatter minced garlic over the vegetables and drizzle with olive oil. Roast for 30 minutes, removing asparagus halfway through cooking.

To plate up, place a slice of bread on each plate and stack the roasted veggies on top: red peppers, yellow peppers, onions, artichokes and then a criss-cross of asparagus. Arrange tomatoes on top of this. Drizzle with more olive oil, season with salt and pepper and serve.

The Culinary Chase's Note: You can grill or toast the bread slices and then rub a clove of garlic on each slice. Lovely!

Smoked Fish Cakes with Watercress and Sauce Gribiche

2011-08-10T18:10:00.000-03:00

Sauce gribiche is a French sauce traditionally served over boiled veal head and while I'm all for being adventurous by stepping out of my comfort zone, I know I would never eat the head of any animal! However, thankfully there are other alternatives to enjoy this sauce such as being spooned over fish, asparagus, salad greens, poultry etc. The ingredients in the sauce can vary from chef to chef especially when the sauce can be anywhere from a vinaigrette to the consistency of a thick mayo. Sean Armstrong's version reminds me more of tartar sauce. Either way it's delicious! Try to allow an hour for the flavors to develop before serving, if you have time.

Serves 4
adapted from Sean Armstrong's Kitchen

3 large potatoes, peeled
1 large cup flaked smoked fish
small handful flat-leaf parsley, chopped
small bunch chives, chopped
zest of 1 lemon
zest of 1 lime
1 red chili, seeds removed, chopped
sea salt and freshly ground black pepper
1/2 cup breadcrumbs
olive oil
watercress

Sauce Gribiche:
2 tablespoons finely chopped gherkins
2 tablespoons chopped capers
2 tablespoons chopped flat-leaf parsley
2 tablespoons roughly chopped tarragon
2 cooked egg whites, finely chopped
6 tablespoons mayonnaise
sea salt and freshly ground black pepper

For the sauce gribiche, place all ingredients in a bowl and stir to combine.

Cook potatoes in cold, salted water and bring to a boil. Cook until tender and drain in a colander and leave to cool. If the potatoes are too hot they will brown the fresh herbs (not an attractive look!). Roughly mash, season with salt and pepper. Combine the smoked fish, herbs, lemon and lime zest and chili in a bowl and mix to combine. Add the potato to this and combine.

Heat the oven to 180c (350f). Divide the fish mixture into 4 pieces and shape into patties. Coat in breadcrumbs. Heat a large heavy-based ovenproof frying pan on the stove. Drizzle the pan with generous amounts of olive oil and place fish cakes in the pan. Cook on medium heat for roughly 5 minutes. Remove from heat, turn fish cakes over and bake in the oven for 10 minutes or until the fish cakes are golden brown. Warm 4 plates, dress the watercress and place a handful in the center of each. Top with a fish cake and a dollop of sauce gribiche.

The Culinary Chase's Note: I used oven-smoked salmon strips from St. Mary's River Smokehouse which is a household favorite of ours. Enjoy!

Duck Prosciutto Salad with Fresh Figs and Manchego Cheese

2011-08-08T18:20:00.000-03:00

My husband and I love going to our local farmers' market. The Halifax Seaport Farmers' Market is now open 7 days a week however some vendors are only there on Saturdays. We get up early to allow us to walk around Point Pleasant Park then head over to the market and stop at Wrap So D where Chef Darren Poirier whips up hearty breakfast wraps and omelettes. There's always a queue so John goes around the corner to Steve-O-Reno's for cappuccinos (another queue) and we meet up wherever a seat is available. The rooftop is now open so that's an option when the weather is good.

The market attracts a cornucopia of vendors ranging from farmers to artists and it's always a thrill when I see a new and interesting stall. Feeling quite satiated from breakfast, John and I wandered around looking at various products and came across a display case with duck prosciutto, rabbit rillette, and Toulouse sausage to name a few! We had had duck prosciutto before but couldn't recall where so when I spoke to Frederic Tandy of Charcuterie Ratinaud, he told me he sells this to Obladee Wine Bar and that was when the penny dropped! Yes, I said, we did have their charcuterie board and duck prosciutto was on it. I asked Frederic other ways to serve the duck and he said a popular one is in a salad which hails from the southwest of France. Salade Perigourdine is a traditional salad consisting of salad greens, tomatoes, duck gizzards (could use foie gras) and dressing made of walnut oil, balsamic vinegar and grainy mustard. I had intended to make this but I decided to 'next' time as I wanted a lighter salad.

Serves 4
adapted from Seduction Meals

handful or two of mixed greens
1 Belgian endive (leaves washed and separated)
half a cucumber, peeled, julienned
2 fresh figs, quartered
4 to 5 slices duck prosciutto
Manchego cheese, sliced
1 tart apple, thinly sliced
Meyer Lemon extra-virgin olive oil
cranberry-pear balsamic vinegar
salt and freshly ground black pepper

In a bowl, dress the salad greens with a splash of extra-virgin olive oil, balsamic vinegar and salt and pepper. Divide this between 4 plates. Add cucumber, apple and fig quarters. Top with one or two Belgian endive leaves on each plate and place duck prosciutto on top. Arrange Manchego cheese slices and drizzle with Meyer lemon olive oil and a tiny splash of the cranberry-pear balsamic vinegar. Finish off with freshly ground black pepper.

The Culinary Chase's Note: The flavor of this duck prosciutto was sweet and silky and the fat was so thin even it tasted delicious! Through some research, I found out that duck prosciutto is quite easy to make so perhaps I might give this a bash as I loved using it in this salad. If you can't find a good flavored balsamic vinegar, use a white balsamic instead. Enjoy!

Roasted Pepper Piedmontese

2011-08-05T17:40:00.001-03:00

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. They are also a rich source of lycopene (may help reduce the risk of cancers of the prostate, bladder, cervix and pancreas).

Chèvre is a light, often fluffy, mild-flavored cheese that many people simply refer to as soft goat cheese. It is usually sold in logs or disks and is often rolled in or flavored with chopped herbs or cracked peppercorns. Goat cheese has twice the protein, one-third fewer calories and half the fat and cholesterol of regular cream cheese. It is also more digestible for many people who have milk-related intolerances.

Serves 4
adapted from Sean Armstrong's Kitchen

2 red bell peppers, halved and seeds removed
8 basil leaves
8 anchovy fillets
12 vine tomatoes, halved
sherry vinegar
olive oil
sea salt
freshly ground black pepper
chèvre (goat's cheese)
2 cloves garlic, thinly sliced
snow pea shoots or your favorite salad green

Preheat oven to 200c (400f). Place the halved peppers in a shallow roasting tray. Place 2 basil leaves, garlic slices and 2 anchovy fillets inside each pepper half and top with several halved tomatoes. Splash with sherry vinegar and drizzle with olive oil. Season with salt and pepper and roast 15 to 18 minutes until peppers are lightly roasted. Top each with a slice of goat's cheese and warm through in the oven for a further 2 minutes. Remove and serve with lightly dressed snow pea shoots. Mop up the juices with fresh bread.

The Culinary Chase's Note: Love all the flavors happening here! The anchovies add their bit of saltiness and soften the sherry vinegar. If you are not a fan of anchovies, you might want to try tapenade (black olive paste). I will be making this dish again! Cheers!

Roasted Radishes

2011-08-03T16:53:00.002-03:00

I avoid radishes like the plague. If they were in salads I would either pick them out or bypass the salad all together. I tried one years ago and found it quite bitter! Some may describe the flavor as a pungent, peppery flavor but I've never found this to be the case. That said, I felt it high time to reach out and challenge my taste buds once more with hopes of possibly changing my view on this root vegetable. Believed to have originated in southern Asia and cultivated in Egypt in 2780 BCE, the first cultivated radishes were black and later on there were white varieties. Red radishes were developed in the 1700s. Radishes have been effective when used as a medicinal food for liver disorders. They contain a variety of sulfur-based chemicals that increase the flow of bile and therefore help to maintain a healthy gallbladder and liver, and improve digestion.

As I removed the little pink gems out of the oven their aroma reminded me of baked beetroot so that was a good sign as I love beetroot! I tossed the hot radishes into a bowl and seasoned with salt and pepper. Once cool enough to eat, I popped one into my mouth and to my surprise, I liked it! I called my husband over for him to sample and he liked it as well...to the point where I had to tell him to stop eating them or there wouldn't be any for dinner! Another veggie to add to the list of repeats.

Serves 4 (as a side)
adapted from Leite's Culinaria

1 pound radishes (about 2 bunches)
2 tablespoons butter, melted
2 tablespoons olive oil
sea salt and freshly ground black pepper to taste
leaves from 3 or 4 fresh thyme sprigs, plus more for garnish (optional)

Preheat the oven to 200°c (400f). Chop the tops off the radishes, leaving about 1/2 inch of the green stem attached, if desired. Rinse the radishes well. Place radishes on a rimmed baking sheet. Drizzle with the melted butter and olive oil, sprinkle with the salt, pepper, and thyme, if desired, and toss to coat.

Roast for 10 to 15 minutes, until the radishes are tender but still slightly crunchy (red radishes will turn pale pink in color, lighter radishes may turn a pale gold). Transfer to a serving platter and garnish with fresh thyme, if desired. Serve warm or at room temperature.

The Culinary Chase's Note: These were delicious! I'll make these again but next time I will add a tablespoon or so of balsamic vinegar. I tried one raw, sliced thinly, and liked it but having it roasted is more to my liking.

Fresh Pasta with a Simple Tomato and Basil Sauce

2011-07-29T10:46:00.000-03:00

Another night of in-room dining thanks to the mini kitchen in our room! All the ingredients came from Eataly, a 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! For a foodie like me, this was one giant culinary playground. As I walked through the different areas of the massive space, my mind kept racing as to all the things I could make for dinner and then the voice of reason pulled in the reins as this would be my last dinner in the room. My husband and I had dining plans for the other nights. As I made my way around I came back to the fresh pasta counter and decided to buy ravioli (stuffed with veal, pork, mortadella, parmesan) and angnolotti (stuffed with goat cheese and ricotta). This pasta really only needed good extra-virgin olive oil, freshly ground pepper and Parmesan but I couldn't find olive oil in a bottle small enough. In the end, I decided on a simple tomato sauce that my friend, Francesca (Erbapepe Eventi in Cucina), taught me many years ago. I had some of the Vermont cultured butter left over and decided to use that in lieu of the oil (needed that to sauté the garlic).

Serves 2

small can of either plum or cherry tomatoes
1 to 2 cloves of garlic, chopped (Francesca said to use a whole clove for a subtle flavor and not chopped - guess there are some things hard to change!)
a big handful each of the ravioli and angnolotti
fresh basil leaves, torn
olive oil (in this case, I used butter)
Reggiano Parmigiano

Melt butter and add garlic. Sauté until the air is perfumed with the scent of garlic (1 minute) and then add tomatoes. If using large tomatoes, break up with a knife and cook for 5 minutes. Toss in basil. Meanwhile, bring a large pot of salted water to a boil and add pasta. Cook 3 to 4 minutes or according to packet instructions. Drain pasta and add to the tomato sauce. Gently stir. Serve immediately and top with grated Parmesan.

The Culinary Chase's Note:
I made a simple antipasto of Reggiano Parmigiano chunks of cheese, soft olive oil bread and 18 month aged prosciutto purchased from Eataly. They had older aged prosciutto but I bought this instead to try and let me tell you it was the best I've tasted outside of Italy! Silky soft and sweet when you smell it...heavenly! The stuffed pastas could have passed for homemade they were so good! The meal was complimented by a bottle of Alpha Zeta Soave. Does in-room dining get any better than this? Cheers!

Wagyu Beef and Sautéed Vegetables

2011-07-27T19:21:00.001-03:00

My husband and I have been away from home for nearly 3 weeks and I am gagging to cook! We are currently in NYC and the place we are staying has a mini kitchen and so I decided to prepare dinner in our room. I had to think of something that was easy and didn't require much in the way of herbs and spices. It's been 2 years since we last ate Wagyu beef and to my surprise I found some at the Grand Central Market in New York's Grand Central station. I love stumbling upon these places and take great delight as if I am the only person ever to discover it!

Wagyu beef (in Japanese "wa" means Japanese-style and "gyu" cattle) has to be the king of beef and it's also very expensive. Wagyu originated in Kobe, Japan where the cattle were brought in to help cultivate rice during the 2nd century. In America, Japanese Wagyu cattle were bred to Angus cattle to create a crossbred animal that would be more able to survive the U.S. climate and ranching methods. Both pure Wagyu and cross bred cattle are farmed in Australia for domestic and overseas markets. Not to confuse the issue, but Kobe Wagyu is bred in Japan under strict regulations (like designation/appellation). Kobe is the Rolls Royce of Wagyu beef (think of it as beef foie gras).

Wagyu is genetically predisposed to intense marbling, and produces a higher percentage of unsaturated fat than any other breed of cattle known in the world. Because the finely marbled fat melts quickly and burns easily (it cooks 35 percent faster than choice or standard prime beef), special care is required when preparing it. Think of quick-sear cooking techniques for things like rare tuna and foie gras. But not like your average steak; too rare and the fat will not have had a chance to melt and impart its flavor. Too well-done and the fats will have been cooked out of the meat. Remember I said Wagyu is expensive? I asked for the smallest piece as the steaks were at least an inch thick and Wagyu is rich in flavor so I didn't want a big piece otherwise our whole meal would have consisted only of the meat. The price tag for the steak was $32.39 ($44.99 per pound)!

Serves 2

Waygu beef
asparagus spears
Cipollini onions (pronounced chip-oh-lee-knee), sliced
fennel, sliced
patty pan squash, sliced
Vermont cultured butter with sea salt crystals
tomato, chopped
splash of white wine

In a saucepan, melt butter over medium heat and add onions. Sauté for a couple of minutes and add fennel. Cook until fennel is al dente before adding sliced squash. Cook for about 2 or 3 minutes and add asparagus and tomato. Add a splash of white wine to enhance the flavor of the veggies as well as keeping them moist. Cook 5 minutes or until vegetables are slightly soft.

To cook the Wagyu, sear it on a Teflon coated grill pan one and a half minutes per side, reduce the heat and cook for a further 2 minutes each side. We could have easily shaved 30 seconds off each side without it being too rare. I salted the grill pan with sea salt flakes before adding the beef.

The Culinary Chase's Note: Don't even think about putting Wagyu on the bbq! The marbling in the Wagyu under high heat causes the fat to quickly melt which results in flare ups and charred meat. This makes the meat bland and tough. Wagyu is so delicious rare and I like my beef medium rare. The cultured butter brought back memories of when I was a child as this is how real butter should taste!

Prosciutto, Brie and Peach Salad

2011-07-25T11:08:00.000-03:00

Summer cooking for me means less time hovering over the stove and more with my family and friends. A perfect dish for easy entertaining as it can be prepared ahead of time before your guests arrive. Peaches originated in China as far back as the 10th century and are rich in vitamin A and potassium. They are more than 80 percent water and are a good source of dietary fiber, making them good for those trying to lose weight.

Serves 4

4 handfuls of rocket
2 peaches, sliced
100g double cream Brie cheese, sliced
handful dried cranberries or fresh pomegranate seeds
8 or so slices prosciutto, torn up
extra-virgin olive oil
cranberry pear balsamic vinegar
freshly ground pepper and sea salt

Arrange rocket on a platter and scatter prosciutto, peach sliced, brie and cranberries. Drizzle with olive oil and balsamic vinegar. Beautiful!

The Culinary Chase's Note: You can also use other stone fruit such as plums, apricots, nectarines. Use your favorite flavored balsamic vinegar if you can't find the cranberry pear and try, if you can, to choose a white balsamic vinegar (for esthetic purposes). Serve with fresh bread to mop up the juices from the salad and enjoy with a glass of Prosecco!

On Holiday!

2011-07-07T10:09:00.000-03:00

va·ca·tion
(vey-key-shuhn)
a period of suspension of work, study, or other activity, usually used for rest, recreation, or travel; recess or holiday.

Steamed Mussels with Yellow Curry and Coconut Milk

2011-07-06T18:05:00.000-03:00

I've been following the culinary adventures of Rick Stein along with his cute dog Chalky, for over a decade and my husband bought me the complete food heroes collection in 2004. It was a BBC mini series which aired in 2002. Rick went on a quest to search out the very best of all British products from bread to beer and lamb to cheese. His food heroes were the men and women who had a passion for their trade giving quality and taste the highest importance above the desire to make a profit! His latest book, Far Eastern Odyssey, features authentic recipes and the cooking styles from that of a Far Eastern kitchen.

Serves 4
adapted from Rick Stein's Far Eastern Odyssey

2 tablespoons vegetable oil
400ml (14 oz.) coconut milk
1.75kg (4lb) fresh mussels in their shells, cleaned
4 kaffir lime leaves (can use lime zest)
2 tablespoons fish sauce
1 teaspoon palm sugar (can use brown sugar)
2 tablespoons freshly squeezed lime juice
large handful fresh coriander/cilantro leaves, roughly chopped

Curry Paste:
50g galangal or ginger, peeled and roughly chopped
2 teaspoons turmeric
40g garlic, roughly chopped
8 fat lemongrass stalks, roughly chopped
100g (4 oz.) shallots, roughly chopped
4 kaffir lime leaves, finely shredded
1 strip pared lime zest
2 teaspoons fermented fish paste or shrimp paste (can omit if not available)
1 medium-hot red or green chili, chopped

To make the curry paste, place all of the ingredients in a food processor with about 2 tablespoons water, to get the paste moving, and process until smooth. You can also use a pestle and mortar but omit the water and pound ingredients until smooth (don't worry about the small rough bits).

Heat oil in a large, deep pan (a wok works perfectly if you have one) over medium heat. Add curry paste and fry 5 minutes, stirring now and then, until it smells aromatic. Add coconut milk and simmer 2 minutes. Toss in the mussels and lime leaves to the pan, cover and cook over a high heat 3 to 4 minutes until the mussels have just opened. Remove from heat and add the fish sauce, sugar and lime juice and adjust seasoning with salt if necessary. Scatter over the coriander and serve in bowls.

The Culinary Chase's Note: Gorgeous aromas in the kitchen when the curry paste hits the heat! If you find lime leaves (aka kaffir lime leaves), don't worry about what to do with the leftovers as they freeze well. They are highly aromatic and add their own citrusy flavor to stir-fry, curry, salad and fish cake dishes. According to Dr. Weil, coriander is considered a healing herb. It is traditionally used in India as an anti-inflammatory agent and studied in the U.S. for its cholesterol-lowering properties. I had some of the broth leftover and used it the next day in a pasta sauce...yum!

Rosemary and Olive Bread

2011-07-04T17:05:00.001-03:00

As much as I enjoy making bread, I don't make it on a regular basis not like my Mom or grandmother used to. I don't think my grandfather even knew what store-bought bread was! This recipe is from a friend of mine who absolutely loves to cook and bread making is a ritual for her. As Michelle points out, making bread isn't as difficult as it seems and planning your time around it isn't as though you need to be in the house the whole day. I made this bread a week ago and then decided to make it again Saturday morning but this time I kneaded the dough in my kitchen and finished baking it at sister's place which was a 4 hour drive away! Yes, you read correctly. The bread raised while we were in the car (bread on the run?). The raising times vary depending upon humidity etc. but usually you can count on at least 1 hour to raise the bread, punch it down and let it raise again before shaping into loaves. No reason now not to give this a go!

Makes 2 loaves
adapted from Bite

3 teaspoons active dry yeast
250ml (1 cup) warm water
250ml (1 cup) warm milk
Stir milk and water together and add yeast and allow to stand 5 minutes.

1st punch down!

2 tablespoons sugar
125ml (1/2 cup) semolina
1/4 cup butter, softened
1 cup onion, chopped
3 tablespoons fresh rosemary, chopped
1/2 cup Kalamata olives, pitted and chopped
2 teaspoons sea salt
5 to 6 cups bread flour

Add sugar, semolina, butter, onion, rosemary, olives, salt, 3 cups flour to water/milk mixture…mix well. Add the remaining flour to form a soft dough. Turn the dough onto a lightly floured board or counter top and knead until smooth and elastic and no longer sticky.

Place dough in a greased bowl, cover with a damp tea towel (I use plastic wrap) and allow to raise until doubled. Punch dough down and turn over…allow to raise again until doubled. Punch dough down again, divide in half and shape into round loaves. Place loaves on a baking sheet and allow to raise until almost doubled.

Preheat oven to 200c (400f). Place baking sheet in oven and bake loaves for 35 to 45 minutes. Remove from oven and place on a wire rack to cool.

The Culinary Chase's Note: Fresh homemade bread never lasts long and I love how the house smells of newly baked bread...bliss! The first time I made this I used fresh thyme as that was in the fridge and thought I had better use it before it goes off. A simple way to test if the bread is done, simply tap the bottom of the bread. If it sounds hollow, then it's done. If you are a novice at bread making or just aren't sure, a fully baked loaf of bread will have an internal temperature of about 200f (or 94c). Insert a meat thermometer into the center of the loaf and check the temperature. If it’s not quite up to 200f, leave it in the oven for another few minutes. Enjoy this bread with extra-virgin olive oil on its own or dipped in dukkah.

Jicama Salad

2011-06-29T11:04:00.000-03:00

Jicama (hē-kə-mə) is also known as the Mexican Potato or the Yam Bean. Jicama is grown for its juicy, crunchy tuberous root and tastes a bit like a water chestnut. It's perfect raw in salads, pita bread sandwich fillings, crudité platters, salsas and it doesn’t discolor once cut. Jicama retains its distinctive crunch even when cooked in stir-fries, spring rolls etc. It is low in calories and an excellent source of fiber, potassium, iron, calcium, and vitamins C and E. Eating jicama also helps boost your immune system, promotes healthy bones, and protects against colds and flu.

Serves 4
adapted from Simply Recipes

1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 a large cucumber, seeded, chopped
1 navel orange, peel cut away, sliced crosswise, then each round quartered
1/2 cup chopped fresh cilantro
1/3 cup freshly squeezed lime juice
pinch of cayenne
pinch of paprika
1/2 an avocado, chopped
2 tablespoons olive oil

Toss together the jicama, bell peppers, red onion, cucumber, orange, avocado and cilantro in a large serving bowl. Pour lime juice and olive oil over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt. Let sit a half an hour before serving to allow the flavors to develop.

The Culinary Chase's Note: When picking jicama, choose roots that are smooth skinned, firm and dry. Do not choose the largest ones, because they may have a more woody flavor and may not be as sweet. Crunchy textures with just a bit of heat from the cayenne makes for a perfect salad on a hot day! Enjoy!

Beetroot and Goats' Cheese Wellington

2011-06-27T11:59:00.000-03:00

I have been holding onto this recipe until beetroots are available at our local farmers' market. This dish is a wonderful adaptation of the original Beef Wellington, which consists of rare-roasted beef tenderloin coated with pâte, topped with minced mushrooms and wrapped up in puff pastry. Beetroot and goats' cheese are a winning combination and who could resist the gorgeous crimson color of the beets mixed in with the cheese. Beetroot contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer. The leaves of the beetroot are also edible and can be prepared in the same manner as Swiss chard (also known as the spinach beet).

Serves 4
adapted from Woman & Home

500g (1 lb) raw beetroot
2 tablespoons olive oil
1 red onion, peeled and finely sliced
1 1/2 tablespoons mustard seeds
1 tablespoon sherry vinegar
large pinch caster sugar
5 sprigs thyme, torn, plus extra for garnish
275g (9 oz.) puff pastry
1 1/2 tablespoons clear honey
150g soft goats' cheese
1 egg, beaten, to glaze

Preheat oven to 200c (400f). Using tin foil, make a pouch by folding in half and fold up sides. Place the beetroot inside and drizzle with olive oil. Seal the top of the pouch by folding up the end a couple of times. Place on a baking sheet and bake for 40 minutes. Remove from oven and let sit in the pouch until it cools off enough to allow you to peel the beetroot and cut into wedges. Meanwhile, heat the olive oil in a frying pan over a low heat and add the onion and mustard seeds. Cook, stirring occasionally, until softened then add the vinegar, sugar, thyme. Increase heat and cook 2 minutes, stirring constantly, Remove from heat and stir into the beetroot. Allow mixture to cool. Roll out puff pastry and cut into quarters. Spread each quarter with the honey and goats' cheese. Put a dollop of the beetroot mixture in the middle of each rectangle and fold over. Pinch sides to join together. Place parcels on a non-stick baking sheet and brush with the beaten egg and bake 30 minutes until golden.

The Culinary Chase's Note: To retain nutrients and color, boil, bake or steam without peeling the beets first. The skin will easily rub off once cooled enough to touch. When trimming, leave at least an inch of the leaf stems attached and do not remove the root. The stem and root are removed after cooking. The flavors and textures of this dish were amazing! Bits of a popping crunch from the mustard seeds, followed by sweetness of the beet and saltiness of the goats' cheese...lovely!

Strawberry Shortcake

2011-06-24T17:24:00.000-03:00

I spent many a summer eating this humble and delicious dessert! It's been a favorite in my family for at least 3 generations. Fannie Farmer first published her cookbook, The Boston Cooking School Cook Book, back in 1896 and it has been considered the greatest American cookbook. Her cookbook introduced the concept of using standardized measuring spoons and cups, as well as level measurement which is now considered standard in American cooking. I've had my Fannie Farmer cookbook since 1980 (1979 edition) and I think my Mom bought hers in 1961. The Fannie Farmer was referred to religiously by my Mom and grandmother and as such I knew about Fannie long before I ever thought of cooking myself.

Makes One 8-inch Round Cake or Eight 2-inch Rounds
adapted from The Fannie Farmer Cookbook

280g (2 cups) flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 tablespoons sugar
5 tablespoons butter
150ml (2/3 cup) milk
fresh ripe strawberries
sugar for the strawberries
1 cup heavy whipping cream, whipped

Preheat the oven to 220c (425f). Mix the flour, baking powder, salt and 1 1/2 tablespoons sugar in a bowl. Cut the butter into bits and work it into the flour mixture with a pastry blender or your fingers until the mix resembles coarse meal. Slowly stir in the milk, using just enough to hold the dough together. Turn out onto a floured board and lightly knead for a minute or two. Pat the dough into a greased and floured 8-inch cake pan or roll it 3/4 of an inch thick and cut it into eight 2-inch rounds using a biscuit cutter. Arrange the rounds on a cookie sheet. Bake 12-15 minutes, or for the larger cake 12-15 minutes, until they have risen and are golden.

While the biscuits are baking, wash and slice strawberries. Add sugar to taste (not too sweet) and stir. Whip the cream until soft peaks form. Split the biscuit in half and add a spoonful of sliced strawberries and top with whipped cream. Cover with the biscuit top, add more strawberries and whipped cream.

The Culinary Chase's Note: Shades of summer with this dessert! The biscuits can be served warm or at room temperature and you can use whatever fruit takes your fancy!

Fettuccine with Dates, Feta Cheese & Spinach

2011-06-22T11:40:00.000-03:00

I love recipes like this one where sweet and savory are combined. Cultivation of dates as food began in the Middle East approximately 6,000 years ago. There are many types of dates but the Medjool date is considered the "king of dates" as they are not only large but taste sweet. Medjool dates are a good source of fiber and contain high levels of potassium, magnesium, copper and manganese. Dates can be added to cookies, muffins or tarts but are also a delicious contrast to savory flavors (meat tagines, dates stuffed with blue cheese, salads, couscous dishes).

Serves 6
adapted from Emily Richards

2.5L (10 cups) baby spinach leaves, coarsely chopped
250g (8oz.) feta cheese, crumbled
125ml (1/2 cup) pitted and chopped Medjool dates
125ml (1/2 cup) chopped walnuts, toasted
75ml (1/3 cup) olive oil
2 tablespoons fresh lemon juice
500g fettuccine
sea salt and freshly ground black pepper

Garlic Breadcrumbs:
1 tablespoon olive oil
1 clove garlic, sliced
250ml (1 cup) fresh breadcrumbs

In a large bowl, combine spinach, feta, dates and walnuts; set aside. In a bowl, whisk together oil and lemon juice. Drizzle over spinach mix and toss to coat evenly.

To make the breadcrumbs: In a skillet, heat oil over medium heat and cook garlic for 30 seconds; remove. Add breadcrumbs and cook, stirring until browned. Set aside. Meanwhile, in a large pot of boiling water, cook pasta for about 10 minutes or until tender but firm. Drain and return to pot. Add spinach mixture to pasta and toss to combine well. Divide among 6 plates and sprinkle with toasted breadcrumbs. Drizzle with extra-virgin olive oil.

The Culinary Chase's Note: The flavors of the dates mixed in with the feta made this pasta dish a real treat! I know it's a good meal when my husband waxes lyrical about it.

Roasted Pork Saltimbocca with Sarladaise Potatoes & Buttered Spinach

2011-06-20T18:52:00.001-03:00

Saltimbocca (Italian for 'jump in the mouth') is a classic Roman dish and is usually made with veal cutlets. Sarladaise potatoes (also called Sarlat pommes de terre) is from the Southwest of France and is named after the city of Sarlat. This recipe is from Chef Sean Armstrong which was featured in The Foodtown magazine. His dish is not too difficult and is great to share with family and friends. Pork is an excellent source of protein, vitamin B2, B12 as well as a good source of riboflavin.

Serves 4
adapted from The Foodtown magazine

Saladaise:
3 large potatoes
2 cloves garlic, minced
2 tablespoons each: chopped thyme, duck fat or olive oil
3 anchovies, chopped
sea salt and freshly ground black pepper

Saltimbocca:
3 small pork fillets (tenderloin)
15-18 slices prosciutto
18 sage leaves
finely grated zest of 2 lemons
freshly ground black pepper

Buttered Spinach:
25g butter
260g baby spinach leaves

Preheat oven to 200c (400f). Thinly slice the potatoes preferably using a mandoline. Mix the garlic, thyme, duck fat and anchovies. Layer the potato slices in a frying pan that has been greased with duck fat or olive oil. Spread the garlic mixture evenly between the layers of potato. The layers should come half way up the side of the pan. Bake until golden brown and crispy, about 25 minutes.

For the saltimbocca, place 6 slices of prosciutto side by side, just overlapping each other, on a large piece of plastic film. Place a pork fillet across the prosciutto, then add the sage leaves and lemon zest. Repeat with the remaining fillets. Roll the pork fillets and prosciutto in plastic film and refrigerate. Just before the potatoes are cooked, remove pork from fridge. Remove plastic film and season. Seal in a large frying pan on medium heat until lightly browned. Finish in the oven at 200c (400f) for about 10 - 12 minutes. Remove from oven and rest for at least 10 minutes.

To prepare the spinach, melt butter in a pan and then add spinach. Cook until just soft. Remove pan from heat and add salt and pepper to taste. Keep warm until ready to serve. Place some spinach and potato on each plate. Slice each pork fillet on an angle. Lay pieces of pork on top of the potato and serve.

The Culinary Chase's Note: I bought a rather large piece of pork fillet (no little ones to be found the day I went food shopping) and adjusted the cooking time from 12 minutes to 17 minutes. If you're not a fan of pork or veal, you could also use chicken. If you don't have oven-proof pans, cover the handles with tin foil. Don't worry if the potatoes don't brown up on the top as the bottom will. When it comes time to serve the potatoes, remove a chunk and flip over onto the plate such that the browned side shows. Lovely, earthy flavors from this dish! Bon appétit!

Rhubarb Crumble

2011-06-17T15:58:00.000-03:00

Rhubarb is a very old plant with records dating back to the Han Dynasty (206 BC) in China where it was cultivated for medicinal purposes (used as a laxative and treatment for high fever). It was imported along the Silk Road and reached Europe in the 14th century. In 16th century England, rhubarb first became known for its medicinal value. Did you know that rhubarb is usually considered to be a vegetable? However, in the US, a New York court decided in 1947 that since it was used in the United States as a fruit it was to be counted as a fruit for the purposes of regulations and duties. Thus a reduction in taxes paid! Rhubarb provides a good source of vitamin C, fiber, and calcium.

Serves 8
adapted from Woman & Home magazine

12-14 rhubarb stems
juice of half an orange
2 - 3 tablespoons orange blossom honey

Crumble:
275g (9 1/2 oz.) butter at room temperature
225g (8oz.) flour
100g (4oz.) ground almonds
175g (6oz.) sugar

Preheat oven to 375f (190c). Cut rhubarb into 2-inch chunks and put into a large ovenproof dish. Mix together the orange juice and honey and pour over the rhubarb. To make the crumble, rub the butter into the flour to form crumbs and add the almonds and sugar. Scatter over the rhubarb and bake 30 to 40 minutes until golden.

The Culinary Chase's Note: Choose pink or red rhubarb as green will be quite sour. If you see rhubarb with curly leaf tops then this is known as forced rhubarb. It is grown in hothouses where the stalks are forced to shoot up looking for light which produces a sweeter and tender rhubarb. Rhubarb pairs well with other fruits and berries like apples, strawberries and blackberries. Use it to make a sweet and sour chutney to serve with chicken or pork; or stew it with a little sugar and fresh ginger and serve over ice cream.

Gnocchi with Bell Peppers, Asparagus, Olives and Parmesan

2011-06-15T17:44:00.000-03:00

Not all the cooking I do is from a recipe. The more you cook the more your confidence level increases allowing you to throw something together based on what's in the fridge and pantry. This dish was the direct result of food sitting in the fridge waiting for me to use. My husband, aka the fridge police, is always going through it saying "what about this or what about that?" ...usually when I'm in the midst of prepping dinner. Sometimes food gets pushed to the back of the refrigerator and unfortunately ends up in the compost bin. Waste not, want not! This simple stir-fry made good use of the veggies. It made me feel better for using what I had as well as appeasing the fridge police.

Serves 4

1 package gnocchi
1/2 yellow bell pepper, sliced
1/2 red bell pepper, sliced
small onion, peeled and thinly sliced
asparagus, cut into thirds
1/2 teaspoon chili flakes
olive oil
2 cloves garlic, minced
handful Kalamata olives, pitted and chopped
handful grated Reggiano Parmigiano
salt and pepper

Bring a large pot of salted water to a boil and cook gnocchi according to packet instructions. While waiting for the water to boil, place a deep fry pan (a wok works wonders here) over medium heat and add a tablespoon or two of olive oil. Add chili flakes, onions, asparagus and peppers and sauté until al dente (about 5-7 minutes). Toss in garlic and stir until aromatic. At this point the gnocchi should be cooked and ready to be drained. Add drained gnocchi to the vegetable mixture along with chopped olives. Toss mixture and add olive oil if a bit dry. Season with salt and pepper. Serve with freshly grated Reggiano Parmigiano.

The Culinary Chase's Note: Just a bit of heat to stir up an otherwise tasty dish. This works well with other veggies such as: broccoli, cauliflower, string beans, fennel, carrots etc. and you could also use pasta in lieu of gnocchi. Have fun experimenting!

Mediterranean Stuffed Zucchini

2011-06-13T12:49:00.001-03:00

Zucchini (courgette) is part of the summer squash family (developed in Italy) and is a good source of dietary fiber as well as vitamins C and A. The zucchini is quite versatile served as a vegetable but it can also be used in breads and desserts. Herbs are valued for flavor, scent, and medicinal qualities. A herb is typically the leafy green part on a plant while the spice refers to other parts of the plant such as seeds, bark, root etc. For thousands of years, herbs and spices have been used to help preserve foods and protect them from microbial contamination. For me, it's their unique ability to enhance the meal by contributing to the flavor of the food we eat. Mint, one of my favorite herbs, is used not only in flavoring food but also found in toothpastes, tea, chewing gum, and mouthwashes to name a few. For medicinal purposes, mint is used to aid with digestion, relieve heartburn, nausea, anxiety, stomach cramps and much more.

Serves 6
adapted from H&H magazine

3 medium zucchinis
salt and pepper
olive oil
2/3 cup chickpeas, drained and rinsed
115g soft goat cheese
1/3 cup chopped walnuts
1/3 cup pitted and chopped kalamatta olives
2 teaspoons chopped mint
1 tablespoon chopped parsley (plus more for garnish)
1 teaspoon lemon zest

Preheat oven to 200c (400f) and preheat a baking sheet on the bottom rack. Cut zucchini in half lengthwise. With a small spoon or melon baller, scoop out seeds and flesh, leaving a 1/4" wall. Place seeds and flesh in a bowl. Toss with a pinch of salt and set aside. Brush zucchini inside and out with olive oil, then season the insides with salt and pepper. Place the zucchinis cut-side down onto the hot baking sheet and bake 10 to 12 minutes until flesh has softened and skin appears slightly wrinkled. Remove from oven and flip over.

While the zucchinis are baking, squeeze the reserved zucchini-flesh mixture over the sink, then roughly shop. Place chickpeas in a large bowl and mash slightly with a fork (keep some whole). Add zucchini flesh, goat cheese, walnuts, olives, mint, parsley and lemon zest. Stir until combined. Divide filling evenly among zucchini halves, pressing mixture with a spoon and mounding extra filling on top. Bake for 15 to 20 minutes or until heated through and tops are slightly golden. Garnish with parsley. Serve warm or at room temperature.

The Culinary Chase's Note: I love the way the mint compliments the goat cheese and olives. An easy recipe to make filled with goodness!

Dark Chocolate Mousse with Salted Caramel Sauce

2011-06-10T13:03:00.001-03:00

In our house, desserts usually come in the form of fresh fruit, perhaps with cheese and sometimes nothing at all as we're usually full from the main meal. Having said that, there are exceptions I will always save room for and this recipe is one of them!

Serves 6
adapted from H&H magazine

Dark Chocolate Mousse:
5 oz. dark (60% to 70%) chocolate, roughly chopped
2 tablespoons unsalted butter
4 large egg yolks
1/3 cup sugar
1/3 cup strongly brewed coffee
1/4 teaspoon salt
1 cup whipping (35%) cream

Salted Caramel Sauce (from Simply Recipes):
1 cup of sugar
6 tablespoons butter
1/2 cup heavy whipping cream
1 1/2 teaspoons sea salt

Whipped Cream Topping:
1 cup whipping (35%) cream
1 teaspoon sugar
1/2 teaspoon vanilla

To make the chocolate mousse, melt chocolate and butter in a bowl set over simmering water. Set aside. In a second bowl, whisk egg yolks and set aside. In a small saucepan, bring sugar and coffee to a boil; let boil for 2 minutes. Carefully start whisking egg yolks and slowly add in the hot coffee mixture and salt. Whip cream until it forms stiff peaks. Fold whipped cream into chocolate mixture, cover and refrigerate for at least 3 hours.

For the caramel sauce, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. The caramelized sugar will be much hotter than boiling water.

Heat sugar on moderately high heat in a large heavy-bottomed saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably (this is why you need a large saucepan). Whisk until caramel sauce is smooth. Let cool in the saucepan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature.

Whip the cream together with the sugar. Add vanilla and whip until stiff peaks form. To assemble the dessert, drop a spoonful of mousse in 6 dishes and layer with whipped cream, caramel sauce, mousse, whipped cream, caramel sauce. Top with a dollop of whipped cream, drizzle on salted caramel sauce and add a pinch of fleur-de-sel.

The Culinary Chase's Note: Decadent and delicious! I love the combination of salt and caramel. However, if you don't fancy the salt, you can omit it from the recipe. If you have any caramel sauce leftover, store it in the refrigerator for up to 2 weeks. Warm before serving.

Lavender Shortbread

2011-06-08T18:51:00.002-03:00

Shortbread is a dessert that was once reserved for Christmas but is now enjoyed on any occasion. It's been with us for centuries and ancient records trace this cookie as far back as Medieval and Elizabethan times. Shortbread has been attributed to Mary, Queen of Scots who was said to be very fond of Petticoat Tails (the shortbread resembled the shape of bell-hoop petticoats worn by the Court ladies). Back then it was a thin, crisp, buttery shortbread flavored with caraway seeds. Shortbread was an expensive luxury and a treat reserved for special occasions such as weddings, Christmas and New Year. In Shetland it was traditional to break a decorated shortbread cake over the head of a new bride on the threshold of her new home. The custom of eating shortbread at New Year has its origins in the ancient pagan Yule Cakes which symbolized the sun. Herbalists use Lavender for a variety of conditions of the nervous system, including depression and fatigue. It has also been used for headache and rheumatism. The oil has a sedative action on the heart and will lower blood pressure. A small amount added to bland oils makes a useful application in skin diseases, such as eczema and psoriasis, and a rub for rheumatic conditions.

Makes about 30 cookies
adapted from Tidings Magazine

3 tablespoons fresh organic lavender flowers OR 1 1/2 tablespoons dried organic lavender flowers
1 cup butter, chilled
1/4 cup cornstarch
1/2 cup icing sugar
1 1/2 cups flour
1 tablespoon lavender tea (recipe below)

Using a food processor, blend chilled butter plus lavender flowers, icing sugar and cornstarch. Add half of the flour and lavender tea. Pulse gently until mixture resembles a crumbly texture. Blend in remainder of the flour until it balls into a smooth dough. Roll into a wax paper log and chill for 30 minutes. Preheat oven to 325f. Remove dough from refrigerator and cut into 1/2 inch rings. Bake on an ungreased cookie sheet until just golden on the bottom (about 20 minutes). Cool before handling and store in an airtight tin.

Lavender Tea: use 4 tablespoons fresh lavender or 1 tablespoon dried. Place in a mug and pour 1/4 cup of boiling water over the lavender. Cover and steep for 5 minutes. Strain and use the tea as a flavor booster.

The Culinary Chase's Note: I used only 1 tablespoon of dried organic lavender buds and found that was enough to give a subtle hint of lavender in the shortbread cookie. I wasn't so thrilled with the lavender tea (did a taste test first) and decided to use1 teaspoon only. Lovely with a cup of tea!

Asparagus, Smoked Bacon and New Potato Salad

2011-06-06T13:12:00.005-03:00

My fondest childhood memories of summer were swimming long hours down at the beach where my grandparents lived and only leaving the watery playground to eat. You could work up such an appetite swimming, skiing, playing in the water! Potato salads were a favorite my siblings and I always enjoyed. It was usually accompanied by other veggies as well as some form of delicious barbecued meat my Mom had marinated the night before. According to The Oxford Companion to Food, wild potatoes were found 11,000 BC in the south of Chile and that cultivation began around 5,000 BC. The first Europeans encountered the potato in 1537 in Colombia. Back then they were small, watery and bitter.

Potato salad-type recipes were introduced to America by European settlers who adapted traditional foods to local ingredients. The potato salad as we know it today became very popular in the second half of the nineteenth century. Hot potato salad, usually made with bacon, onion, and vinegar dressing, was associated with German immigrants and therefore often called "German potato salad." Mayonnaise became popular in the 1940's as the choice of dressing for the potato salad which replaced the French dressing (also known as a vinaigrette). Potatoes are a very good source of vitamin C, a good source of vitamin B6, copper, potassium, manganese, and dietary fiber. Click here for more information on the health benefits of potatoes.

Tarragon has a slight tart flavor with a spicy anise aroma. French tarragon is the one to use in culinary dishes as others are too bitter to eat. It is excellent with fish, chicken, veal, egg dishes and in chicken or fish soup. Freeze tarragon for future use by chopping the leaves, mix with a little water and put into ice cube trays in the freezer.

Serves 6
adapted from Occasions magazine

3 lb. new potatoes, washed and halved
6 slices smoked bacon
3 spring onions, thinly sliced
1 bunch asparagus, trimmed, blanched and chopped
2 tablespoons Sherry vinegar
1 teaspoon honey
1/4 cup finely chopped fresh tarragon
1 teaspoon Dijon mustard
1 clove garlic, minced
1/3 cup olive oil
Salt and pepper to taste

Place potatoes in large pot of salted water. Bring to a boil and cook for 12 to 15 minutes or until tender. While the potatoes are boiling, cook the bacon until crispy. Transfer the bacon to a plate covered in paper towel to remove any excess grease. Chop the bacon. Place cooked potatoes, bacon, spring onion and asparagus in a bowl.

In separate glass bowl place Sherry vinegar, tarragon, honey and garlic. Slowly whisk in the olive oil until emulsified. Season potatoes and vinaigrette with salt and pepper. Gently toss the potatoes in the vinaigrette. Let cool.

The Culinary Chase's Note: I love this salad warm or cold and it brings back wonderful food memories for me. For added flavor, I chose to grill the asparagus on the bbq. Enjoy!

Lemon Drop Martini infused with Lavender Syrup

2011-06-03T12:23:00.000-03:00

We all know that lavender is used extensively with herbs and aromatherapy but more recently it's making a comeback in sweet and savory dishes. The flowers and leaves can be used fresh, and both buds and stems can be used dried. Lavender is a member of the mint family. It is best used with fennel, oregano, rosemary, thyme, sage, and savory. English Lavender has the sweetest fragrance of all the lavenders and is the one most commonly used in cooking. Use it with other herbs such as thyme or sage to make a savory rub for meats and poultry. Lavender has a sweet, floral flavor, with lemon and citrus notes. Buy lavender grown for culinary use (preferably organic). The potency of the lavender flowers increases with drying. Just remember to use small amounts as a little goes a long way and you don't want your dish to smell like perfume!
I was at our farmers' market last weekend and picked up a package of lavender buds from Seafoam Lavender Farm as I wanted to try them in a shortbread recipe. Before making the shortbread (recipe to follow), I stumbled across Eat Something Sexy which coincidentally showed a posting entitled, "hit the sauce with a lavender lemon shooter". Firstly, the name of the blog alone grabbed my attention and a lemon shooter also peaked my liquid interest. Was this my sign to test the lavender in a drink rather than a cookie?

Serves 2
recipe from Diane Brown, author of The Seduction Cookbook

Lemon Drop:
2 oz. vodka
1 oz. Triple Sec or Cointreau
1 oz. fresh lemon juice
1 oz. lavender syrup

Lavender Syrup:
1/4 cup water
1/2 cup sugar
1 tablespoon dried lavender
1 tablespoon fresh lemon zest
1/2 cup sugar

To make the syrup: In a small saucepan, bring water to a boil. Add sugar, lavender and zest, and dissolve sugar into the water. Cool completely, and strain into a small container. Chill and store for up to 7 days. You can also use the syrup in lemonade, iced teas, mimosas, fresh sliced fruit, wine coolers etc.

Take a sliced lemon and rub along the rim of a martini glass and dip the rim into granulated sugar. Add all lemon drop ingredients in a martini shaker loaded with ice. Shake to combine and strain into the prepared martini glass.

The Culinary Chase's Note: The syrup smelled like a lightly scented field of lavender! Lemon drop martinis are addictive! This recipe is for my good friend Anne. I received a phone call from my husband who, at the time, was in Hong Kong (work related) asking what were the ingredients in the lemon drop martini as he wanted Anne and JP to try it. I gave him the details and the bartender in Dot Cod made it for them. I wonder if the bartender still makes it? For more martini ideas, visit Martini Recipe Collection.

Southwestern Grilled Chicken Salad with Tomato and Black Bean

2011-06-01T13:23:00.005-03:00

For casual entertaining or an easy weeknight meal this dish gets the thumbs up from my husband. Black beans are popular in Latin American cuisine and are also found in Cajun and Creole cuisines of South Louisiana. The black bean has a dense, meaty texture making it popular in vegetarian dishes. Because of its mix of protein and fiber, black beans have amazing health benefits on the digestive tract, blood sugar regulation, cardiovascular along with being the best source of phytonutrients. Click here to learn more.

Other salads to consider: Cobb Salad, Marinated Seafood Salad, Warm Lamb & Roasted Red Pepper Salad, Lamb with Mango & Couscous Salad, Roasted Fennel, Chili & Sweet Potato Salad, Barbecued Rainbow Trout with Herb & Asparagus Salad.

Serves 4
adapted from Fine Cooking

1 to 2 boneless skinless chicken breasts, trimmed
1/2 tablespoon chili powder
1 teaspoon light or dark brown sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Kosher salt
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro/coriander (plus leaves for garnish)
2 teaspoons honey
freshly ground black pepper
green Tabasco (optional)
1 cup canned black beans, rinsed and drained
3/4 cup small cherry or grape tomatoes, quartered or halved
1 large scallion, thinly sliced
2 small heads Boston lettuce, torn into bite-size pieces
1 medium firm-ripe avocado
1/4 cup toasted pine nuts or pepitas

Butterfly the chicken breast by slicing it horizontally almost but not entirely in half so you can open it like a book. Combine the chili powder, brown sugar, coriander, cumin, and 3/4 tsp. salt in a small bowl. Rub some of the spice mix over both sides of the butterflied chicken breast and let sit a while before grilling. Clean and oil the grill grate on the barbecue. Grill the breast until the edges of the top side are white, about 3 minutes. Flip and cook until just done, 1 to 2 minutes more. Let the chicken rest 5 minutes.

In a small bowl or a glass jar with a tight lid, combine the olive oil, lime juice, 1 tablespoon of the cilantro, honey, 1/2 teaspoon salt, a few grinds of pepper, and a few shakes of green Tabasco (if using). Whisk or shake well to combine. Arrange lettuce on a platter or four plates. Top with chicken, beans, avocado, tomatoes, scallions and cilantro leaves. Pour dressing over the salad and garnish with pine nuts or pepitas.

The Culinary Chase's Note: This is how you turn a salad into a meal! The rub on the chicken sets the tone making the whole salad burst with flavor. Enjoy!

Spinach, Fennel and Roquefort Filo Pies

2011-05-30T15:48:00.000-03:00

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

2011-05-29T14:23:00.001-03:00

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

2011-05-25T18:11:00.000-03:00

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

2011-05-23T14:47:00.001-03:00

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

2011-05-19T17:36:00.000-03:00

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.