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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

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 →

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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 →

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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 →

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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 →

focaccia di Recco (stuffed Italian flatbread)

focaccia di recco (Italian flatbread)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 →

panna cotta with raspberry jelly

panna cotta with jellyTraditionally, 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 →

fish wellington – a dinner party hit!

fish wellington - light & delicateWe have Julia Child to thank for making beef Wellington popular.  The dish was aired in 1965 on a New Year’s day broadcast.  I have eaten it maybe two or three times during my adult life; I enjoyed it but sometimes the meat was overcooked and when buying in a restauarnt, it isn’t cheap.  It was always considered a posh dish to serve your guests. Continue Reading →

black garlic – a labour of love

black garlic, sweet & mildLast year I saw a post on Instagram talking about black garlic.  My initial thought was EWW.  How could this be a good thing and how could chefs rave about it?  Surely this was some sort of crazy food fad.  For me, if veggies look dark, then they’re most probably rotten.  But a quick glance on the web and I found the Koreans have been fermenting garlic for years.  They age it for at least 30 days.  That seemed like too much hard work and never gave it another thought, that was, until… Continue Reading →

roasted radishes – so pretty!

roasted radishes - so mild & deliciousIf you follow me on Instagram, you’ve most probably seen a few photos I’ve taken Saturday mornings at our local farmers’ market.  It’s a perfect way to connect with vendors who earn their living off the land and it’s inspiration for me deciding what to make for dinner that night.  I always find something new.  Continue Reading →