How to turn Greek yogurt into a delightful soft cheese? It’s quite easy and so simple! Labneh is strained yogurt and found in Middle Eastern cuisines. Serve it with a drizzle of olive oil and top with za’atar or do what I did by rolling into balls and place in a jar with olive oil. Continue Reading →
About The Culinary Chase
The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born.
As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally.
“let food be thy medicine and medicine be thy food” – Hippocrates
Author Archive | The Culinary Chase
For years I have been sodium-aware and have passed this awareness onto my kids. And yet my daughter, while she was in high school and in university, loved noodles in a cup or the instant noodles with a flavour pouch. While I doubt the noodles are the sodium culprit, I’m pretty sure the pouch contains a good portion of the recommended daily allowance. Students in university live off them while I could never stomach them – the closest I came to a meal in a box was Kraft dinner. Continue Reading →
As a youngster and even now, getting my hands on a butter tart is a culinary delight. One bite and the filling is drip-off-your-chin runny or slightly set, ooey gooey sweet, and encased by a flaky crust that melts in your mouth. A cute little hand pie that one could devour with 3 bites; maybe less if you wanted to show off how much you could stuff into your mouth! Butter tarts are not difficult to make. Continue Reading →
Green sauce, you make my heart sing! It has to be one of THE easiest and healthy sauces one can make. But wait! What is a green sauce, you ask? If you have tried chimichurri, pesto, sauce vert or Mexican salsa verde you’ve tasted a green sauce. Salsa verde is a rustic sauce that can be used on practically everything from vegetables to meat and fish or used as a dip. Continue Reading →
Autumn is a favourite time of the year for me. I love all the local produce seen at markets and in food shops. Canada celebrated Thanksgiving this past weekend (Monday was the holiday but most celebrate it on Sunday) and vendors tables at the farmers’ market on Saturday were filled with veggies, fruits and meat waiting for the surge of people preparing for the thankful feast. Continue Reading →
Hi there! I’m back from what seems eons since I last posted or even thought of posting. How did August get so crazy that I only posted once? Well, for starters our house went on the market in June and in the first week of August we received an offer (yay!). The catch, though, was an ultra fast closing date – August 31st! That in itself wouldn’t have been an issue if we hadn’t planned to be away the last two weeks in August. So we countered and ended up changing the closing date to September 11th. We arrived back from our trip late on the 1st of September and moved into our new home on the 8th; we don’t mess around!
I’ve been cleaning two houses for the last two weeks and meal prep took a backseat. Continue Reading →
Gin is not a favorite liquor of mine and not because I had a bad experience when I was younger. I never liked how it smelled or tasted. However, all that changed last year when we were at the farmers’ market. Steinhart Distillery had a table set up displaying their vodka and gin. I was asked if I wanted to try their gin. My facial expression gave me away. The man behind the table started to talk about the botanicals in their gin and that peaked my interest. On the first sniff, juniper berries grabbed my nose followed by a slight hint of pine and a small sip of the gin hadn’t been at all what I had remembered. Continue Reading →
Halloumi, a Cypriot cheese made from a mixture of goat and sheep milk, has a high melting point and can easily be fried, grilled or roasted. When fried or grilled, it develops a delicious crust that surrounds a slightly springy, mild interior that squeaks between your teeth when chewed! Its uses are so versatile: skewer cheese chunks and place on a grill (brush with olive oil), make halloumi fries, wrap in prosciutto (grill or pan-fry), sliced and added to baked peppers, or shrimp and halloumi skewers with mint salsa. Continue Reading →
Most people have eaten focaccia famous around the world from Liguria, Italy but I’ll bet a pound to a penny few have tried the version from Recco (a town near Genoa). Yours truly is one of those who most defintely haven’t sampled and what a tragedy! I was checking my Instagram feed and saw a photo of someone eating focaccia di recco. At first, I thought it was a pizza. After searching the web I found a few recipes. I wasn’t pleased with the first attempt as I felt the extra-virgin olive oil amount was too much. Continue Reading →
Traditionally, panna cotta, is served on a plate by unmolding a ramekin. If this is your first time making this Italian dessert, my recipe elimates the unmolding. I remember the first time I made this and the mold, for some reason, did not set all the way through. Perhaps the gelatin didn’t dissolve completely. Get creative and use any glass you like, even tea cups! This dessert is light enough to serve after a heavy meal and making it ahead allows for more time with your friends and family. Continue Reading →
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