cherry clafoutis

cherry clafoutis by The Culinary ChaseOur local cherries won’t show up in the farmers’ markets or food shops for another month and in the meantime I’ll snack on the ones coming in from California.  Cherries are delicious, when ripe.  I enjoy them most in their au naturel state but the other day I wanted to highlight them in a clafoutis.  Continue Reading →

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roasted rhubarb and custard

roasted rhubarb by The Culinary ChaseLocal rhubarb in the grocery stores and farmers’ markets usually signals spring has arrived but the exceptionally cold and lingering winter forced our spring plants to show up much later.  Last weekend I picked up my first local batch of rhubarb from the farmers’ market.  It always makes me think of the ginormous rhubarb plant my mom had in her garden.  As a kid, I remember trying to hide under its massive leaves – most probably playing hide and seek from my siblings. Continue Reading →

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puff pastry pizza tart

pizza tart by The Culinary ChasePizza can be an easy midweek meal to make and it’s one where you can get the family involved.  Make individual pizzas to cater for the fussy eaters in your family or have them build their own.  I like making my own pizza dough but sometimes, to save time, it’s just as easy to buy the dough from the grocery store.  Puff pastry is so versatile and is another alternative I like to use as a pizza base.  It’s so airy and light. Continue Reading →

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FIFA Women’s World Cup and food stops

FIFA Women's World Cup 2015 - Moncton, NBThe weekend was a good one.  Mr. S and I were off to see two football games in Moncton…my first time watching a live game of football.  Yes, I use the term football because that’s what it’s called.  Only in North America is the game referred to as soccer.  Mr. S, being English, wanted to see England play Mexico.  We watched two sun-drenched games on Saturday and both teams we were rooting for won.  YAY!  I was at an international world event and the fan turnout, I felt, for the FIFA Women’s World Cup was amazing.  Canada is the host country this year with games played in six cities of which Moncton, NB is one of them.  The weekend started off in Nova Scotia and ended in New Brunswick. Continue Reading →

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crab phyllo cups

crab phyllo cups by The Culinary ChaseThe freezer compartment of our fridge is puny!  While it has 2 levels, it’s like playing a game of Jenga.  Everything placed in the freezer has to be done with much precision and each time the freezer drawer is opened, there’s constant reshuffling.  A while ago we purchased a package of frozen crab meat (imitation, that is) from a large box store – the price was too good to pass up.  A store employee was working at a food stall dishing out crab meat salad on small paper wrappers.  To our surprise, they were good and were shown where to find the crab.  Continue Reading →

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turkey meatballs – with an Asian twist

turkey meatballsThis dish transports my foodie mind back to Thailand.  One of the first things introduced to us was a welcome snack called Miang kham.  The base is a betel nut leaf and piled onto the leaf are fried shallots, ginger, toasted coconut flakes, garlic, lime, peanuts, chopped chili peppers, and topped with a drizzle of palm syrup.  Then carefully wrapped up and popped into your mouth.  Talk about an explosion of tastes!  I can easily scoff down 6 they’re that good.  Continue Reading →

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fresh egg pasta and italian sausage

fresh egg pasta and Italian sausageThe other day I ‘attempted’ to make fresh pasta and absolutely failed!  The more I tried to rectify the situation, the worse it got.  It’s in these situations I’ve learned to walk away and try again at a later date when my mind is free from the noise.  I’ve been making my own pasta for years but every once in a while, something leads me down a path that I inherently know will result in disaster.  Continue Reading →

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fiddleheads and baby gnocchi

fiddleheads & baby gnocchiFiddleheads are the unfurled fronds of a young fern and are collected in the wild before the frond has opened.   A spring-time vegetable, you’ll find them in food shops and outdoor markets.  They are called fiddleheads because they resemble the curled end of a stringed instrument such as a fiddle.  If you’re from the Maritimes you might think we’re the only ones who like ’em but that’s a misconception.  Continue Reading →

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radish leaf pesto

Radish Leaf Pesto CrostiniPesto derives its name from pestâ which means to pound/crush.  A typical pesto consists of crushed garlic, basil, pine nuts mixed with olive oil and Parmesan cheese.  Pesto was originally used mostly to flavor vegetable soups. It wasn’t until the early 1900’s that it was used as a sauce for pasta.  Earlier versions of pesto used parsley or marjoram instead of basil, and did not include the pine nuts. Continue Reading →

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Lemon Olive Oil Cake

lemon olive oil cakeIf you’ve been following my blog, you’ll see that I don’t post many desserts (the most recent was oats & cranberry bars back in March) and if I do it’s usually ones that are easy to make.  My sweet tooth tends to gravitate to things such as blue cheese with fruit and a glass of port, sherry, or ice wine.  Of course I have made my fair share of desserts over the years but I much prefer to focus around the appetizer and main meal.  I find I’m pleasantly satiated and to make room for dessert doesn’t make sense.  Continue Reading →

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