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Quiche


This is a family favorite. It’s my Mom’s recipe and has been a tradition in our family for many years. Quiche is from the Lorraine region of France and is of German origin. The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine. Add onions and you have quiche Alsacienne. The bottom crust was originally made from bread dough, but that was a long time ago and is now a short-crust or puff pastry crust.

Serves 6
9″ unbaked pastry shell
6 slices of bacon
1 onion, thinly sliced
1 cup grated Swiss cheese
1/2 cup freshly grated parmesan
4 eggs, beaten
3/4 cup milk
3/4 cup table cream
1/4 teaspoon nutmeg
ground pepper

Method:
Bake pastry shell 220c (425f) for 5 minutes until set but not brown. Fry bacon until crisp. Remove from pan, drain on paper towel and crumble onto bottom of pie crust. Sauté onion in bacon fat until translucent. Remove from pan, add to pie shell and top with the cheeses. Beat together eggs, milk, cream, pepper and pour over bacon-cheese mixture.

Bake 200c (400f) 25-30 minutes or until a knife inserted in the middle of pie comes out clean.


The Culinary Chase’s Note: This time I decided to use puff pastry and cooked the shell for 5 minutes at 200c (400f), remove from oven. Add the ingredients to the partially cooked pie shell and cook at 170c (325f) for 40 minutes or until the center is cooked. My oven is a convection so it cooked in 35 minutes. Serve Quiche as an entrée, for lunch, breakfast or an evening snack.

World Peace Cafe

I’m not called a peripatetic Canadian for nothing! Owning a car in Hong Kong is expensive, however, local transportation on the other hand is easy to use and relatively inexpensive. Where else can one travel 20-30 minutes and only pay HKD$4.50 to HKD$10.50 (USD$00.58 cents to USD$1.35). The tram, which is the world’s only double decker street car is another avenue to get around. Two dollars (USD$0.25) allows passengers to travel from one end of the island to the other which takes approximately 45 minutes. So, yes, I do a lot of walking. Getting around on foot allows you to see so much more of a city and I feel I also get to experience the real Hong Kong. Case in point, the other day I found a neat place hidden away in Wanchai (thankfully, not one of the places due for ‘the urban renewal’ axe).

World Peace Cafe has been open for one year. The restaurant serves organic vegetarian food and fair trade organic coffees, fruit juices and herbal teas. The menu consists of 3 set dishes HKD$58.00 (USD$7.50) per set. What’s interesting about this place is that the staff are volunteers! Upstairs there’s the Vajradhara Buddhist Meditation Centre for those who want to meditate or learn the art of meditation. This type of cafe seems to be sprouting all over the world.

When my girlfriend and I went there, we couldn’t believe how crowded it was at 12:15pm. We lucked out and were able to share a table. I had ‘Set C’ which consisted of Happy Eggs Benedict (happy?) with pak choi risotto on homemade vegetable bolognese sauce (quite delicious!). My girlfriend chose ‘Set B’ Snow Mt. Giant Mushroom stewed with curry pumpkin sauce on green sprouts and noodles. All set lunches come with cappuccino or organic herbal teas. They do offer other drinks (smoothies, juices, herbal teas, organic coffee, soft drinks etc.) for a nominal fee. We both chose the Indian Chai which was lovely. The lunch was flavorful and it’s always a good thing when one is able to taste the different herbs and flavors of the dish.

The Culinary Chase’s Note: Pleasantly surprised at how well the restaurant runs (during lunch hour) considering you have a bunch of volunteers doing the work. Well worth the visit but I would recommend making reservations. (2527-5870)

Natural food 天然的美食 – Peaceful place 平靜的空間

Fattoush Salad


There are many versions of this salad but I prefer this one. It’s quite easy to make and because the pita bread is toasted, you can let it sit for half an hour to let the bread soak up the dressing.

Serves 4 to 6
1 Romaine lettuce, washed and cut into 1″ strips
225g (8oz.) cherry tomatoes, cut in half
1 cucumber, deseeded and cut into cubes
4 spring onions, thinly sliced
1 bunch fresh mint, washed and roughly chopped
1 bunch fresh coriander, washed and roughly chopped
3 Pita breads

Dressing:
150ml extra virgin olive oil
finely grated zest and juice of 1 lemon
1 tablespoon honey
1/2 teaspoon sumac (optional)

Preheat the grill to high and grill the pita breads until crisp. Let cool and cut up into bite size pieces. Place all the vegetables and chopped herbs in a bowl and mix well. In a small container with a lid, add all the dressing ingredients and shake well. Toss in the crisp pita breads and pour the dressing over the salad and mix well.

The Culinary Chase’s note: Feel free to add Kalamata olives (pitted) or feta cheese (both if you like!). If you can’t find sumac or don’t like the idea of adding it to the salad you can always try 3/4 teaspoon of toasted, freshly ground up cumin seed to add to the dressing. If you don’t have a grill, then toast the pita breads in a toaster.

Mango and Brie Quesadilla


This is a crowd pleaser! It’s a simple recipe and with the cheese oozing out the sides, one can only wonder what’s inside. The chilies add just a hint of heat which is quietly soothed by the mango and brie. A very light and refreshing snack!

Ingredients:
4 (8″) flour tortillas
1 serrano chili, or 2 jalapeño chilies, minced
2 green onions, chopped finely
1 ripe mango, peeled, and sliced
1/2 cup lightly packed fresh coriander (cilantro) leaves, chopped and discard stems before measuring
8oz. Brie, sliced into long 1/4-inch slices (remove rind)

Method:
Heat a 10-inch nonstick sauté pan over medium-high heat. Place 1 tortilla in the dry pan for approximately 1 minute per side, or until it just begins to brown. Remove. Repeat with the second tortilla. (if the tortilla bubbles up, poke it with a fork to release the hot air.)

After the second tortilla has browned, leave it in the pan and reduce heat to medium-low. Spread half of the mango evenly over the tortilla, then top with half of the chilies, green onions, coriander and Brie strips. Top with the first tortilla.

Flip the quesadilla with a spatula and continue cooking for 2 more minutes. (Don’t worry if a bit of cheese escapes and begins to sizzle loudly.) Remove the quesadilla from the pan, let sit for 1 minute, then slice into 8 wedges (like a pizza). Serve immediately with the sour cream dipping sauce. Repeat with the remaining ingredients.

Sour Cream & Lime Dipping Sauce
1/4 cup sour cream or plain yogurt
2 tablespoons freshly squeezed lime juice
1/4 teaspoon sea salt

Blend sour cream, lime juice and salt with a fork until the mixture is smooth.
Transfer to a small bowl and refrigerate until ready to use.

The Culinary Chase’s Note: If you don’t fancy mango you can always use pear or papaya. Make sure the brie is left in the fridge until ready to use. It’s easier to slice if used straight from the fridge.

Moroccan Lamb Kebabs with Honey Mustard Potatoes


Moroccan cuisine blends African, Arabian, and European influences to make some of the most exotic food in the world. Moroccan food exudes exotic aromas and full piquant flavors. Herbs and spices are an essential part of Moroccan cooking and most dishes feature cumin, saffron, ginger, turmeric, cloves and cinnamon to bring out the full flavour of meat, vegetables and pastries. The ubiquitous dish, steamed couscous, is often served with tajine, a type of stew made with lamb, chicken or fish that’s cooked in an earthenware dish. Another favourite is skewered lamb which is cooked with onions, parsley, peppers and coated in a variety of aromatic spices.

Serves 8
3/4 cup olive oil
2/3 cup fresh lemon juice
6 large garlic cloves, minced
2 tablespoons chopped fresh mint
4 teaspoons sea salt
4 teaspoons grated lemon peel
2 teaspoons ground black pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
4 pounds well-trimmed boneless leg of lamb, cut into 2-inch cubes

16 12-inch-long metal skewers (I used wooden skewers soaked in water)
32 whole dried apricots soaked in boiling water 5 minutes, drained
4 red onions, each cut into 8 chunks

Preparation
Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.

Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.

Honey Mustard Potatoes:
1 lb. new potatoes, washed
3 tablespoons olive oil
3 teaspoons Dijon mustard
1 teaspoon honey (can add a bit more)
3 garlic cloves, minced
1 1/2 tablespoons freshly chopped up rosemary
salt and pepper to taste

Pre-cook the potatoes until tender and cool 5-10 minutes. Combine all ingredients and add potatoes to dressing. If potatoes are big, cut in half. Let stand at room temperature before roasting on barbecue.
The Culinary Chase’s Note: The lamb can be cooked either outdoors, on the barbecue grill, or indoors under the broiler (I prefer the outdoor cooking). If the apricots are plump, I don’t bother soaking them in water. Enjoy!

Canadian Thanksgiving


Since Thanksgiving is generally regarded as a North American tradition, I thought I’d share some information on the subject for my Asian, European and Australian friends.

Thanksgiving is celebrated on the second Monday in October unlike the American Thanksgiving, which falls in November. Some people believe this is because Canada, being farther north, has an earlier harvest. Whereas some think that having Thanksgiving in November interfered with Remembrance Day, a day set apart each year on November 11th to remember those who died in wars.


The history of Thanksgiving in Canada goes back to an English explorer, Martin Frobisher, who had been trying to find a northern passage to the Orient. He did not succeed but he did establish a settlement in Northern America. In the year 1578, he held a formal ceremony, in what is now called Newfoundland, to give thanks for surviving the long journey. This is considered the first Canadian Thanksgiving. Other settlers arrived and continued these ceremonies. He was later knighted and had an inlet off the Atlantic Ocean in northern Canada named after him – Frobisher Bay.

In 1879, Parliament declared November 6th a day of Thanksgiving and a national holiday. Over the years many dates were used for Thanksgiving. After World War I, both Armistice Day and Thanksgiving were celebrated on the Monday of the week in which November 11th occurred. Ten years later, in 1931, the two days became separate holidays and Armistice Day was renamed Remembrance Day.

Finally on the 31st January 1957 the Canadian Parliament proclaimed that….

‘A Day of General Thanksgiving to Almighty God for the bountiful harvest with which Canada has been blessed…..to be observed on the second Monday in October.’

Growing up we always celebrated Thanksgiving with turkey, mashed potatoes, carrots, squash casserole, string beans, cranberry sauce and last but not least, pumpkin and apple pies. It’s hard to imagine something as savory as pumpkin could be a dessert. The recipe below is one I use and when my friends try it for the first time they are amazed at how good it tastes!

Pumpkin Pie
425g. (15 oz.) pumpkin (fresh pureed or canned)
3/4 cup sugar
1 teaspoon cinnamon
½ teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 large eggs
½ cup milk
2/3 cup evaporated milk
Pastry for 1 single 9″ pie crust

Mix pumpkin, sugar, cinnamon, and spices in a large bowl. Add eggs, lightly beat them in with a fork. Add both milks and mix well. Put crust into 9 inch pie pan and fill with pumpkin mixture. Cover edges of crust with foil and bake at 375f for 25 minutes. Remove foil and bake another 25 minutes or until knife inserted in center comes out clean. Cool to room temperature and serve with whipped cream or vanilla ice cream.
The Culinary Chase’s note: I sometimes use whole milk instead of evaporated milk. Fondly enough, I don’t make this pie unless it’s Thanksgiving, Christmas or Easter.

Laksa


Laksa is an everyday soup made famous by the Peranakan (Chinese-Malay) from Malaysia and Singapore. It was in Singapore where I first discovered this rich and spicy soup. The name may originate from the Sanskrit word laksha, meaning “many” and referring to the soup’s many ingredients. Asian vegestables such as bean sprouts, bok choi or pea-sized Thai eggplant works well with this dish so feel free to experiment.

Serves 4
200g crab meat
250g uncooked tiger prawns
250g mussles, scrubbed
2 tablespoons sunflower oil
3 kaffir lime leaves
1 stalk of lemongrass, sliced diagonally into 2 cm pieces
2 cm ginger, thinly sliced
2 tablespoons chopped coriander (cilantro) leaves
400ml coconut milk
600ml water
juice of 1/2 lime
350g thick rice noodles (can use thin rice vermicelli noodles)
parsely, mint, basil or coriander leaves to garnish

Laksa Paste
100g shallots
3 garlic cloves
8 candlenuts or macadamias
1 stalk of lemongrass, cut into thin rounds
1 tablespoon sunflower oil
3 fresh or dried chilies
1/2 teaspoon shrimp paste or 1 tablespoon fish sauce
1 tablespoon turmeric powder
1 teaspoon ground cumin
1 tablespoon palm sugar or demerara sugar

In a covered pan, cook the mussels with a glassful of water until open. Reserve the mussles, still in their shells and cooking liquor. Fry the crab in the oil, add the kaffir lime leaves, lemongrass, ginger and coriander. Stir in the mussel liquor. Cook until almost evaporated. Add half the coconut milk and all the water. Simmer for 15 minutes, then strain.

Make the laksa paste by blending the shallots, garlic and nuts with a pestle and mortar or food processor. Stir in the lemongrass. Fry the paste in the oil to release the aromas. Stir in the chilies.
Add shrimp paste or fish sauce, turmeric, cumin and sugar to the pan. Heat through and then add the shellfish stock and simmer for 10 minutes. Add the rest of the coconut milk. Add the crab, prawns and mussels and simmer on the lowest heat for 5 minutes. Check and adjust seasoning. Remove from heat and add the lime juice.

Boil the noodles in a seperate pan according to instructions. Divide between four bowls and pour the shellfish laksa on top. Garnish with your choice of fresh herbs.

The Culinary Chase’s Note: There are numerous variations to laksa. The term laksa is used to describe two different types of noodle soup dishes: curry laksa and assam laksa. Curry laksa refers to noodles served in coconut curry soup, while assam laksa refers to noodles served in sour fish soup. Usually, thick rice noodles are preferred, although thin rice vermicelli also known as bee hoon and any other type of noodles can be used. For more recipes try a Google search.

Email me your favorite laksa!

"Te" Quick Pasta and Herb Tea Restaurant


Te (Roppongi Hills) opened October 2005 and is a hidden gem in the midst of a wet market located on the corners of Gage Street and Cochrane Street. This is a Japanese franchise where young chefs prepare the al dente spaghetti mixed with a choice of 12 sauces. There are the usual pasta sauces such as: garlic and olive oil, Genovese (pesto), Carbonara (bacon & cream), Bolognese, Siciliana (eggplant & bacon), Pescatore (seafood) to name a few. Plus, two interesting Japanese sauces: Spaghetti Japonese (short neck clams & shimeiji mushrooms) and Mentaiko Spaghetti (fish egg cream sauce). Grab a stool and sit at the open kitchen area to watch these chefs cook your meal. Everything is prepared like clockwork in this very ultra white restaurant.

I came by Te quite by accident as I was wondering along Lyndhurst Terrance (near Cochrane Street) trying to decide where to eat. As I looked up, I noticed the words “Te” and some photo’s of pasta. Curious, I decided to see what this restaurant was all about. I was warmly greeted and asked to make my choice of pasta sauce from the 12 on the board. Te has a customer reward program.
For every purchase of 10 pasta dishes, the next one free. I sat in the front so that I could see my food being prepared. Before I knew it, my dish was being served (I think all of 5 minutes passed).
My choice was a piping hot spaghetti Sicilliana (HKD$58.00 or CAD$8.28). The pasta was al dente, just the way I like it and the sauce was just the right amount all served in an oversized white pasta bowl. Open daily from 12:00 to 22:00.

The Culinary Chase’s Rating: My experience with Te was great, however, I would recommend that they use real parmesan. For those in a hurry this is the place to go.

Moussaka


Moussaka is the best known of all Greek foods. Greeks believe that moussaka was introduced when the Arabs brought the eggplant, although Arabs, especially in Lebanon, think of this dish as a Greek dish. Moussaka is also found in Turkey. Some Moussaka recipes show potatoes as part of the ingredients. However, potatoes would never have been used when this dish was originally made because this vegetable of the “New World” has never managed to totally infiltrate the Middle East dishes.

Serves 6
150-175ml (5-6 oz.) olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
900g (2 lb.) lean minced lamb
a splash of red wine
400g (14 oz.) can of chopped tomatoes
5cm (2 inch) piece of cinnamon stick
handful of fresh oregano leaves, preferably Greek oregano, chopped
3 large eggplants (aubergines), cut lengthways into slices 5cm (1/4 inch thick)
salt and pepper

Topping:
75g (3 oz.) butter
75g (3 oz.) plain flour
600ml (1 pint) full milk
50g (2 oz.) Parmesan cheese, freshly grated
2 medium eggs, beaten

Heat 2 tablespoons of the oil in a pan, add the onion and garlic and fry until golden (just before turning brown). Add the minced lamb and fry over a high heat for 3-4 minutes. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes. Use this time to prepare everything else.


Heat a frying pan until it is very hot. Add 1 tablespoon of the oil and a layer of eggplant slices and fry quickly until tender and lightly colored on both sides. Lift out with tongs and arrange over the base of a deep square or oblong, approximately 25×25 cm or 39×28 cm ovenproof dish. Season lightly with a little salt and pepper. Repeat with the rest of the oil and the eggplants, seasoning each layer as you go.

Topping: Melt the butter in a pan, add the flour and cook, stirring, over a medioum heat for 1 minute. Gradually beat in the milk, stirring until thick (about 10 minutes). Add the cheese and some salt and pepper to taste. Cool slightly before adding the beaten eggs.

Preheat oven to 200c. Remove the cinnamon stick from the lamb sauce, season to taste with salt and pepper and spread it over the eggplant. Pour topping over the sauce and bake 25-30 minutes, until golden and bubbling.

The Culinary Chase’s Note: This dish is excellent for a buffet and not as difficult to make as it may seem. You can also prepare this a day ahead and after it is baked, store it in the refrigerator and reheat at about 180c, covered with foil. If you like, you can use zucchini in place of eggplant.

Eggs in Prosciutto Baskets


My husband is an early riser and at the weekends he’s always up before me. So he gets the coffee ready and checks his email. I usually awake to the aroma’s of freshly brewed coffee; that’s because my husband brings a cup to my bedside table (along with a pastry). By the time I’ve had my first cup, I’m ready to make breakfast. My daughter loves anything that has prosciutto in it. She normally dissects the dish leaving the prosciutto to the side which she then eats as the very last thing (saving the best for last!). Anyway, this is an ultra easy dish to prepare.

Ingredients:
Prosciutto slices (1 slice per egg)
Fontina cheese (about 1 oz. per dish. more if you like)
eggs

Preparation:
Preheat oven to 200c. Grease muffin pan (muffin size 3″ wide 1.5″ deep). For this size of muffin pan, cut the prosciutto in half and fit the slices such that they form a basket to hold the egg. Add the cheese and then the egg to each prosciutto basket.
Bake 10 minutes. Remove by running a knife around the outer edges of the pan and lift out with a fork or spoon.

The Culinary Chase’s note: Feel free to experiment with different cheeses, bearing in mind that the prosciutto will add a salty taste to the egg. You can also add pesto before the egg. The next time I make this I’ll saute some onion & sprinkle that in before adding the egg. Serve with chopped tomato.