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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

fugazza (Argentinian pizza)

fugazza - Argentinian pizzaLast month Mr S and I were in Buenos Aires.  I knew Argentina was originally a Spanish colony but never realized how Italian immigrants influenced the makeup of food until we visited.  For sure, regional dishes can be found (parrilla) but surprisingly, day-to-day eating is dominated by la dolce vita.  I read that 40% of the population are descendants of Italy and estimates at 1.4 million speak Italian.  Who knew?  So, here we were in a Spanish-speaking country where you’re just as likely to hear Italian.  Oh, and the Argentines LOVE their pizza!  Continue Reading →

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green apple sorbet with roasted pecans

green apple sorbet - vegan & dairy freeFrozen desserts such as a sorbet are easy to make and a delight to eat!  Traditionally used as a palate cleanser, sorbet is made up of fruit and sugar; perfect for those who are lactose intolerant or vegan.  Sorbet (pronounced sor-bay) is rumored to have started back in the first century A.D. when Roman Emperor, Nero, positioned runners along the Appian Way. They passed buckets of snow from the mountains to his banquet hall where it was then mixed with honey and wine. Continue Reading →

zucchini noodles with creamy avocado sauce – a vegan delight!

zucchini noodles with avocado cream sauceIt’s good to shake up our eating habits now and then.  For us that means meat takes a back seat and the veggies reign. When the word vegan is mentioned, the carnivores in my life shiver.  And I get why.  Those who were brought up eating meat and vegetables could easily cut back on the veggies.  For me it’s not a difficult transition as I was raised with more vegetables on my plate than meat.  It’s been well documented that eating more veggies than meat is essential for a healthy body and mind. Continue Reading →

prosciutto-wrapped monkfish

prosciutto-wrapped monkfishOver the last decade I have made a conscious effort to support farm-to-table and know your farmer or fisherman, but sometimes not knowing what your food looks like before it lands on the table is good thing!  Let me explain. Take monkfish, for example, it’s one helluva an ugly fish!  Its body is composed mainly of a huge gaping mouth with razor sharp teeth that slant inward and eyes that sit on top of its flat head, all attached to a muscular tail; doesn’t that sound delectable?  Continue Reading →

prosciutto and cabbage frittata

prosciutto cabbage frittata - foolproof mealIf you mention the word cabbage to your carnivore friends, the most likely response will come in the form of a scrunched up nose as they take a step backwards.  But, tell them it’s encased in a prosciutto base with Parmesan cheese and suddenly you’re all buddy-buddy with them.  This dish I am about to share with you is going to shine at your next Super Bowl get-together.  It’s super easy to make and can be enjoyed any time of the day. Continue Reading →

cuban sandwich (a cheater’s version)

Cuban sandwichThe Cuban sandwich makes use of leftover Cuban roast pork – for the uninitiated, it’s basically a delicious pork and cheese sandwich.  Having recently returned from a trip to Havana, the Cuban sandwich was high on our radar.  However, Mr. S and I only saw it once on a menu but never tried as it was too early in the morning.  Perhaps we should have ordered it even if it was ten o’clock!  Every eatery we went to we would ask about the sandwich and most said the best place to try one is in Miami!  Huh?  So I did a bit of sleuthing and found out this was attributed to the Cuban tobacco industry that began in Florida in the mid-1800’s.  Continue Reading →

baked brie with onion jam – make it tonight!

baked brie with onion jamI am not mathematically inclined, but I do like to figure out how things work and have always had an inquisitive mind.  If a shortcut works, well, I’ll take that route.  It stems from childhood.  When a problem arose, I would try to sort it out on my own before approaching my parents. I would come up with a solution and present it to them.  They may not have always liked what I came up with but at least it was there for them to say yea or nay.  Continue Reading →

chicken noodle salad cups – entertain with ease

salad cupsSalad cups are one of my favourite ways to serve as an appetizer.  You can take pretty much any salad recipe and instead of serving it on a plate, shrink the portion to fit onto lettuce, endive spears, Tostitos scoops, mini fillo shells, wonton cups and so on; you get the picture.  December is a party month and that usually means at some point you’ll be entertaining in your home.  It’s a time when entertaining can be a drain on one’s pocketbook and free time or both.  But it doesn’t have to be if one makes a plan and eliminates any last minute running around (wasting time and money).  Continue Reading →

halloumi fries – entertaining made easy

halloumi fries - easy to makeI’ve been cooking with halloumi cheese since 2006; we were living in Hong Kong at the time.  I love that city!  It’s one of the few places I could go back to live.  It’s a city that’s frenetic, safe to travel at night, people are generally friendly, amazing food, public transport is swift and timely, mountains surround the city and look down at a stunning harbour.  If you tire of the concrete jungle, beaches and lush greenery are only a 30-minute bus ride away .  The locals work long hours and as a result their form of relaxation includes eating out with family and friends on a weekly basis.  Hong Konger’s love their food and it has to be fresh.  Continue Reading →

greek yogurt labneh balls

DIY yogurt labneh ballsHow 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 →