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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

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 →

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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 →

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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 →

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Asian infused soup with instant noodles

instant noodles soupFor 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 →

butter tarts (a delightful Canadian dessert)

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 →

salsa verde (a classic Italian green sauce)

salsa verde - a delicious green sauceGreen 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 →

grilled green onion feta dip (easy to make)

grilled green onion & feta dip -a cinch to makeAutumn 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 →

stuffed peppers using leftovers

stuffed peppers using leftoversHi 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 →

homemade rhubarb gin – a delicious cocktail!

DIY rhubarb gin

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 →

salad with fried halloumi

salad topped with fried halloumiHalloumi, 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 →