web analytics

The Stinky Rose!

Almost every cuisine on our planet has found an important role for garlic and is among the oldest known horticultural crop. Egyptian and Indian cultures referred to garlic 5000 years ago and by the Chinese 2000 years ago.

Garlic’s good for you. Garlic acts as a warming herb for the digestion and respiratory tract and is an important antibiotic and antiviral remedy for colds, flu, bronchitis, pneumonia, and other infections.

It’s an important herbal supplement for protecting the blood and cardiovascular system. Used regularly, it can slightly lower your blood pressure, reduce high cholesterol, and help prevent atherosclerosis. Garlic has long been used as a remedy for intestinal parasites.

When selecting a head of garlic, look for large, clean, firm bulbs with unbroken, dry skins. Remove any green shoots from cloves because they give a bitter taste that persists when garlic is cooked. Store garlic in a cool, dry place where air can circulate. Refrigerating garlic inhibits flavour and dehydrates the cloves.

To peel garlic, place clove on cutting board and gently press with side of knife until skin starts to break. Discard skin.

One of my favorite uses of garlic is pesto.

100ml virgin olive oil
30 small fresh basil leaves (washed and dried; I use a salad spinner)
3-6 garlic cloves (start with 3 first, for taste and add more if needed)
30 grams freshly grated parmesan cheese
30 grams freshly grated pecorino cheese
2 tablespoons pine nuts
sea salt (to taste)

I use a pestle and mortar as I like to see the bits of crushed ingredients whereas the food processor tends to make everything smooth. Also, the pestle bruises the basil releasing its perfume into the garlic and pine nuts. Put the basil leaves and garlic in mortar and crush. Add about 1 teaspoon of salt and crush until almost creamy. Add the pinenuts and continue to crush; stir in olive oil. If using a food processor, slowly add the olive oil. Stir in parmesan and pecorino. At this point, you may need to add more salt or any of the other ingredients to your satisfaction.

The Culinary Chase’s note: If you don’t have pecorino, just double the amount of parmesan. Asiago is another cheese substitute one could use that would compliment the nuts in pesto. I use pesto in pasta’s, sauces, in soups and as a garnish. If you have leftover pesto, put the pesto into ice cube trays and freeze. Once frozen, remove from tray & put into a plastic container and place in the freezer for future use.

Above are polenta triangles with pesto, boccinchini and tomato slices. Grill under broiler for a few minutes or until you see the cheese starting to soften. Remove from oven, top with tommato slices and serve! Buon appetito!

Vegetable Salad with Curry-Soy Vinaigrette

This is a family favorite and not only is it delicious but easy to prepare. It’s a unique way to serve 5 vegetables in one dish and the vinaigrette enhances the flavors of the vegetables. At our family reunion this summer, I made this and while everyone enjoyed it, my sister Patrice waxed lyrical about it. I have to admit the aromas of this dish do have you coming back for more. Pair it with rice and salmon especially if some of your family or guests are vegetarian.

Serves 8

For the vinaigrette:
2 tablespoons light soy sauce
2 teaspoons Dijion mustard
2 teaspoons curry powder
1 teaspoons fine sea salt
1 teaspoon black pepper

For the salad:

1 lb. Tomatoes (I use cherry tomatoes as they’re sweeter)
1/2 cup finely chopped shallots
1 bunch broccoli cut into 1.5” florets
1/2 head cauliflower cut into 1.5” florets
1/2 lb. Turnips peeled & cut into 1/4” thick rounds & the rounds halved
1/2 lb. Haricots verts or other thin green beans trimmed
3 tablespoons finely chopped chives
3 tablespoons finely chopped fresh cilantro (coriander)

Make vinaigrette:
Mix all the ingredients in a small plastic container, cover and shake until blended.

Make salad:
Cut tomatoes into quarters. Cook broccoli, cauliflower, turnip & haricots vert in a large pot of boiling water until crisp-tender, about 5 minutes then drain well (can also use a microwave to partially cook the vegetables). Toss warm vegetables with tomatoes, shallots, chives, cilantro & vinaigrette.

The Culinary Chase’s Note: Vinaigrette may be made 8 hours ahead & chilled, covered. Bring to room temperature before using. This salad can also be served at room temperature. Also, don’t be afraid to experiment with other vegetables you like. Use this recipe as a guide and create your own vegetable dish. Enjoy!

Moon Cakes and Mid-Autumn Festival

Yes, it’s that time of year where retailers and bakeries are promoting the ubiquitous ‘moon cake‘ to help kick off the The Mid-Autumn Festival. In Hong Kong, Singapore, and Malaysia, it may be referred to as the Lantern Festival.

The Festival falls on the 15th day of the 8th lunar month of the Chinese calendar. In the Western calendar, the day of the festival usually occurs sometime between the second week of September and the second week of October. At this time, the moon is at its fullest and brightest, marking an ideal time to celebrate the abundance of the summer’s harvest. The traditional food of this festival is the moon cake, of which there are many different varieties. The Mid-Autumn Festival is one of the two most important holidays in the Chinese calendar (the other being the Chinese Lunar New Year).

There are many tales about the significance of the mooncake:

Children are told the ancient story of the moon fairy who lived in a crystal palace and came out only to dance on the moon’s shadowed surface.

Another legend links them to a mythical day when 10 suns appeared at once in the sky. The emperor ordered a famous archer to shoot down the nine extra suns. When the task was accomplished, he was awarded a pill that would make him immortal but it was only eaten by his beautiful wife Chang E. After taking the pill, she floated all the way to the moon and it is said her beauty is greatest on the day of the moon festival that takes place on the 15th day of the eighth lunar month.

There is a saying in Chinese that marriages are made in heaven and prepared on the moon. The man who does the preparing is the old man of the moon (Yueh Lao Yeh). This old man, it is said, keeps a record book with all the names of newborn babies. He is the one heavenly person who knows everyone’s future partners, and nobody can fight the decisions written down in his book. He is one reason why the moon is so important in Chinese mythology and especially at the time of the Moon Festival. Everybody including children, hikes up high mountains or hills or onto open beached to view the moon in the hope that he will grant their wishes.

In the most famous legend, however, mooncakes are used to conceal secret messages sent among Chinese revolutionaries plotting the overthrow of the Mongol invaders in the 14th century.

In Chinese celestial cosmology, the moon represents the female principle, or yin. During ancient autumn Moon Festivals, women took center stage because the moon is considered feminine. Only women took part in Moon Festival rituals on the night of the full moon. Altars would be set up in households, and when the full moon appeared, women would make offerings of incense, candles, fruit, flowers, and mooncakes. Today, Chinese celebrate the festival with colourful lanterns.

Besides its significance in Chinese history, mooncakes play an important role in August Moon gatherings and gift giving. These palm-sized round cakes symbolize family unity and perfection. Some mooncakes have a golden yellow egg yoke in the center which looks like a bright moon. They usually come in a box of four and are packaged in tin boxes with traditional Chinese motifs.

A traditional mooncake is made of a sweet bean-paste filling with golden brown flaky skin. The top of the mooncake is embossed with the insignia of the baker molded into the golden brown skin. It takes 2 to 4 weeks to prepare the bean-paste. Because making mooncakes is labor intensive, many families just buy them from bakeries.

Mooncake molds are custom-made with the insignia of the baker. Many Chinese people are willing to pay a higher price for mooncakes from reputable bakers. Thus, the baker’s insignia is very important. To adapt to today’s health conscious and Westernized lifestyle, many bakeries offer miniature mooncakes and fat-free mooncakes. Some are made of yogurt, jelly and fat-free ice cream.

Steeped in tradition and history, this is no ordinary cake!

Asia’s Exotic Beauties Part II

Durians and Mangosteens
‘The King and Queen of Tropical Fruit’

These two fruit, though quite unrelated, are regarded as the King and Queen of all tropical fruit. Few would fault the mangosteen except that the rind leaves an indelible stain. Both mangosteen and durian are native to South East Asia and require a year round, warm, very humid, equatorial climate.

Durian, The King

You either love or loathe this fruit! To describe its pungent aroma is to liken it to the smell of rotten onions or the gases emitted from an egg sandwich. Those who do like the fruit describe it as an excellent taste that it surpasses in flavor all the other fruits of the world. I suppose everyone is entitled to his or her opinion. However, when there are signs banning the durian from public places, transportation etc. I cannot be that far off the mark when describing its odor.

The durian tree is very large. Picking the fruit is not required, as they fall when ripe. This is quite dangerous as the fruit is covered with hard spines and weighs several kilograms. Durians have about five segments, each containing several seeds and these are surrounded by a custard-like aril. Freshly fallen fruit are less pungent.

Fermented durian, wrapped in palm leaves, remains palatable for up to a year. The preparation is called “tempoya” in Indonesia and is a popular side dish. They may also be used mixed with rice and sugar to make “lempog”, or minced with salt, onions and vinegar, for “boder”. Durian seeds may be roasted in hot ashes, or cut into slices and fried in spiced coconut oil. They are eaten with rice, or mixed with sugar to make a sweetmeat. Half-ripe fruit are used in soups. The fruit is also suitable for the preparation of milk based foods, such as milk shakes, ice cream and custards.

I’ve tried durian fresh out of its shell, in baked goods and I still have to say, politely, that this king of fruit just plain stinks.

Mangosteen, The Queen

The ripe mangosteen is dark red and tastes best if harvested before turning purple or blue-black. It does not ripen post-harvest. The mangosteen appeals to almost all, without a “learning” period. The mangosteen would be a popular choice as the finest of all fruit. The fruit is the size of a mandarin. The outer skin is up to 8mm thick and rich in tannic acid, which makes the fruit insect resistant. To open the fruit, cut through the skin only, and lightly pull and twist the fruit apart.

About a third of the fruit is edible and this part consists of 4 to 8 white to pinkish juicy segments. The precise number is indicated by the remnant flower parts on the front of the shell. A greater number of segments reduces the chance of seeds. Seeds can be boiled or roasted and eaten. The fruit’s taste is delicate, sweet-acid, and the pulp seems to melt in the mouth.

The flavor? It’s really not like anything else you may have tasted, so do not take comparisons too literally. The mangosteen has flavors that range from strawberry, peach, vanilla ice cream – it is definitely sweet tempered with a very slight sourness.

5 Things to Eat Before You Die!

I was recently tagged by two food bloggers: Bruno from Zinfully Delicious and Sam from Becks & Posh for “The Food Bloggers Guide to the Globe – 5 Things to Eat Before You Die”. A guide started by “The Traveler’s Lunchbox“. Trying to narrow the search to five things is a huge task for this foodie, however, I felt I better start now or I could end up changing my mind many times over.

1) Lobster Suppers in Prince Edward Island, Canada – If you only visit PEI once, don’t miss a traditional church basement lobster supper. Some restaurants do imitations, but it’s better to go authentic and head to Saint Ann’s Church on Route 224 any day but Sunday. Saint Ann’s started lobster dinners in its basement to raise money for the church and other church charities. It’s been serving customers for over 40 years. For a set price, you get mussels, chowder, lobster, potato salad, homemade pie, ice cream and tea – with a side of local colour and congeniality.

2) Dim Sum – Ah, if you haven’t tried this Cantonese cuisine you are in for a treat. Dim sum literally means, “to touch your heart”. It consists of a variety of dumplings, steamed dishes and other goodies such as the famous egg custard tarts. There’s no ordering; instead you choose from a wide assortment of snacks that the waiters bring out on carts and trays. It’s a noisy affair and the best way to enjoy dim sum is with a large group; otherwise you’ll fill up on a few items and miss the opportunity to sample everything.

A few of my favorite items are: steamed pork spareribs, char siu bao (steamed buns with roast pork), har gau (shrimp dumplings with the translucent skin), mini spring rolls, siu mai (steamed pork dumplings), rice noodle rolls with shrimp, haw heung tsun chu gai (steamed sticky rice with chicken in lotus leaf), pot stickers, yiu chu law bak go (steamed turnip cake) and anything with eggplant. Finally, there’s dessert. Custard tarts are a must; you may also have a choice between mango or almond pudding. All of the above are washed down with copious amounts of tea.

3) Dulse! – You’re probably wondering what that is. Well, it’s a red seaweed that grows attached to rocks and is commonly used in Ireland and Atlantic Canada as a food snack. I grew up eating it and it is an acquired taste. The closest example of taste comparison I can think of is a sushi roll. If you enjoy the green wrap, then dulse tastes a bit like that. One must try this delicacy and the best dulse comes from Grand Manan, NB Canada.

4) Jane’s On The Common – Located in Halifax, NS Canada this bistro is small (37 seats) and gets busy during peak hours. It’s amazing that a city the size of Halifax (around 350,000) has over 350 restaurants! There seems to be a push for all things natural and support for the local farmers and fishermen. Jane’s delicious food and a varied wine list coupled with a neat atmosphere and a diverse set of customers make this place a reason for people to come back wanting more. I know we did. My husband and I were on holiday in Halifax in July and managed to eat there twice (once for lunch and once for dinner). An absolute pleasure to dine there.

5) Restaurants in Wineries – In August 2005 my husband and I were in New Zealand’s South Island for two weeks. We had never been to New Zealand and had planned our trip to celebrate our anniversary there. We both love wine and what better a place to celebrate than in a winery. One of our favorite NZ wineries is Pegasus Bay.

If you enjoy wine and food then I highly recommend eating in a winery. Usually these restaurants offer outstanding dishes and the value for money is amazing. Chefs prepare the food and a winery cannot afford a poor rating in its restaurant as that would reflect on the winery itself. A good winery restaurant will either pair its food with its wine and or suggest wines to compliment the meal. We’ve eaten in many winery restaurants (South Africa, Australia, and now New Zealand) and I have to say we’ve never been disappointed. In this category trying to choose one was also a difficult task. Pegasus Bay, however, was special for us in that we celebrated our anniversary there. Our waiter walked us through some suggestions giving us feedback from other customers along with his own personal recommendations. The food was brought to us in a timely fashion and towards the end, we didn’t want to leave.

Asia’s Exotic Beauties

There are many exotic looking fruits in Asia and trying to figure out which ones to eat or how to eat them can be daunting. I’ll do the research and hopefully the upcoming postings will encourage you to sample these beauties.

What is this hairy fruit? Surely it’s not something for human consumption. When I first saw this fruit I didn’t think it was edible and thought it was in the market for decoration. Oh, how wrong I was. The red, pink, or yellow fruit, 3-5 cm long, consists of a single seed covered by a translucent, juicy but firm, sweet pulp. The fruit is sold fresh and can also used in making jams and jellies.

It’s a close relative of the lychee. It distinguishes itself from the lychee by its soft, red hairy rind. Sometimes, it is called the hairy lychee and it derives its name from the Malaysian word for hair, “rambut.”

To open rambutans, partially cut through the skin, or just break open using a strong thumb-nail. The large seed is not to be eaten as it is bitter.

It’s so prehistoric looking that one could imagine only dinosaurs enjoying! The jackfruit is the largest tree-borne fruit in the world, weighing up to 90 pounds (you won’t find me resting under that tree!). At first I thought it was a big Durian but then the Durian has a very hard shell whereas the Jack Fruit I’ve seen doesn’t. However, for exporting purposes Jackfruit does come in the ‘hard shell’ variety!

Each jackfruit contains large, edible seeds – up to 500 of them – known as breadnuts. The seeds are starchy, like chestnuts, and are similarly roasted, processed for flour, and candied. The seeds are wrapped in bulbs of yellow or pink flesh. When ripe, the flesh takes on a thick, chewy texture, and is candy-sweet. Unripe jackfruit flesh can be cooked as a starchy vegetable.

If you do come across a whole jackfruit, there are several ways to tell if it’s ripe and ready to eat. Its pale green skin will turn yellow or brown, and as the fruit expands, the skin stretches, causing its spikes to stand apart from each other. The smell of a ripe jackfruit is another dead giveaway. Many people say it just plain stinks. However, once cut, the inside of the jackfruit smells delicious, like bananas and pineapple.

As I watched the lady in the wet market dissect the fruit, it was as if she was unveiling little presents all neatly wrapped up.

Peachy Grilled Chicken Salad

Hong Kong is still quite warm and as I write this the thermometer on our balcony reads 28c at 9:30 am. I have acclimatized to this sub-tropical city and I don’t mind the heat when cooking hot dishes but every now and then a quick and easy cool recipe allows more tolerance when the heat is on.

5 tablespoons olive oil, divided
2 tablespoons fresh lime juice
1 1/2 teaspoons of fine sea salt, divided
1 teaspoon freshly ground pepper, divided
4 small skinless boneless chicken breast halves (about 1.5 lbs.)
2 green onions, minced
1 shallot, finely chopped
1 1/2 tablespoons Sherry wine vinegar (I used white wine vinegar)
2 teaspoons fresh thyme leaves
1 teaspoon honey-Dijon mustard (I used plain Dijon)
2 peaches, peeled, pitted, diced
1 small avocado, peeled, diced
1/2 cup thinly sliced radicchio (can omit as some mixed greens will have it already mixed in)

4 cups mixed baby greens (about 2 1/2 oz.)

Whisk 1 tablespoon olive oil, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper in 11×7 inch glass dish. Add chicken and turn to coat. Marinate 30 minutes, turning occasionally.

Prepare barbeque (medium-high heat). Whisk remaining 4 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, onions, shallot, vinegar, thyme, and mustard in a large bowl to blend. Mix peaches, avocado and radicchio into dressing; toss to coat.

Grill chicken until cooked through, about 5 minutes per side. Transfer to work surface; cut crosswise into thin slices. Mix baby greens into dressing bowl. Divide salad among 4 plates and arrange chicken alongside and serve.

Makes 4 servings
Bon Appetite
August 2006

The Culinary Chase’s note: Add the avocado to the salad a few minutes before the chicken is ready otherwise the avocado tends to get a bit mushy. Next time I’ll try grilling the peach slices first and then chop up.

A little taste of India

The first time I ever tasted Indian food was while I was still living in Toronto (10 years ago). A couple of my co-workers were Indian and they would bring their lunch in which was prepared by their spouses. Out of curiosity and because the aromas were so inviting, I asked what was in their lunch. Both asked if I wanted to try the food and I couldn’t resist. From that day onward, Hitesh and Sanjay brought extras for me to sample. I must say, Indian’s are very hospitable and they enjoy sharing their food with others.

As in many countries, the food varies from North to South and India is no different. Indian cuisine changes with its regions, with its people and with the changing economic times. At one time one could instantly identify the cultural heritage of an Indian simply by looking at the food he or she ate. Today it is open to all. Eating out was once taboo to the upper classes but today if there is one thing that unites Indians it is the food. However there are still some restrictions with respect to religion and preferences. The Hindus, the Sikhs and the Zoroastrian Parsees do not eat beef. Pork is taboo to both Hindus and Muslims but is popular in Goa among the Christians.

The following recipe is from Atul Kochhar’s book, “Indian Essence”

Gosht Ki Biryani (lamb cooked with rice – North India)

500g lean boneless leg of lamb (cut into 2.5cm cubes and place in a shallow dish)

6 medium onions, finely sliced
oil, to deep fry
200g natural set yogurt, whisked
1 tablespoon ginger-garlic paste (finely chop garlic & ginger)
1 teaspoon ground turmeric
1 teaspoon salt

For the marinade, deep fry the onions in the hot oil until crisp and brown, drain on paper towel and cool. Put the cooked onions in a blender and whiz to a paste, then add the yogurt with the rest of the marinade ingredients and process briefly until smooth. Coat the lamb with the mixture and leave to marinate in the fridge for 2 hours. Heat 2 teaspoons oil in a heavy based pan and sauté the whole dried red chillies for 1 minute. Add the lamb with its marinade and cook on a low heat for 45 minutes, or until the meat is cooked.

To Cook:
5 tablespoons vegetable oil
3 dried red chillies
5 cm cassia bark or cinnamon stick
6 green cardamom pods
1 teaspoon cumin seeds
4 cloves
10 black peppercorns, crushed
500g basmati rice, washed and drained (this removes the starch so the rice doesn’t stick together)

Heat the remaining 3 tablespoons oil in another pan and sauté the whole spices and crushed peppercorns for a minute until they splutter. Add the rice and sauté for 2 minutes, then add 1.5 litres of cold water. Bring to the boil and boil for 12-15 minutes until the rice is almost cooked. Drain the rice and spread to 2.5cm thickness on a tray. Allow to cool slightly and pick out the cinnamon, cardamom pods and cloves.

To Assemble:
1 small onion, thinly sliced
2 tablespoons mixed almonds, cashew nuts and raisins (optional)
3 tablespoons melted butter
2 teaspoon garam masala
Pinch of saffron threads, infused in 100ml warm milk
1 tablespoon finely chopped mint leaves
1 tablespoon chopped coriander leaves

Deep fry the thinly sliced onion until crisp brown; drain on paper towel. Deep fry the nuts, and raisins if using, until the nuts are light brown and the raisins are plump; drain.

Brush another heavy based pan with a little melted butter and add half of the cooked lamb in a single layer. Cover with a layer of rice, 2.5cm thick, and sprinkle with garam masala and butter. Repeat these layers once more, then drizzle the saffron milk over the top layer of rice. Scatter the fried nuts and crisp fried onion over the surface, cover tightly and place in the oven for 20 minutes. Uncover, fork through to mix, then sprinkle with the mint and coriander leaves. Serve at once, garnished with tomato strips and accompanied by the raita.

To Serve:
Tomato strips, to garnish
Cucumber and mint raita

Cucumber Raita:
Lightly whisk 200g Greek yogurt, then stir in 1/4 teaspoon salt, 1/2 teaspoon cumin seeds, 1 diced red onion, 1 tablespoon chopped mint leaves and 1 tablespoon grated, peeled cucumber.

The Culinary Chase’s note: I wish recipes came with tangible measurements. For example, a medium onion; what size is a medium onion? Is it the size of a tennis ball or ping pong ball? I used what I ‘thought’ was a medium onion and ended up with too much marinade. It was a shame to let it go to waste so I added it to the layers of rice and meat. Ok, so my version turned out a bit darker. Nonetheless, the flavours were delicious. I’d make this again!

Berry Good Daiquiri

A hot and humid night in Hong Kong. The temperature on our balcony at 7PM was 30C and 80% humidity. This called for more than a glass of wine.

Frozen Berry Daiquiri:

5 dl. ice
125g-200g frozen berries (softened 15 minutes)
.5 dl sugar (to taste, depending on the berries and how tart you enjoy it)
Juice of 1/2 lime
Juice of 1/2 lemon
1 dl. dark rum (add more if you like!)

In a blender, combine ice, sugar and berries. Pour in juices and rum. Blend until smooth (like slush). Rub the rim of a glass with a lime, dip in sugar or salt. Pour daiquiri into glass.

The Culinary Chase’s note: The berries I used came mixed together in the package and consisted of strawberry, blackberry, blueberry and raspberry. Make sure to press these berries through a strainer before adding to the blender otherwise you’ll end up with a lot of seeds in your drink. I also used superfine sugar which dissolves easier than granulated sugar. You can substitute any frozen berry you wish and if you feel its too thick, you can always add some fruit juice. Have fun experimenting with other tropical fruits. Of course, you can always omit the rum for those who like mocktails.

Meat and Two Veg!!

My husband always likes coming home to some Western food after spending a week in China. So tonight was no exception (ok, so there was more than two veg!). Everything was cooked on the BBQ. The warm vegetable salad went well with the Australian Angus Beef sirloin steak. It was a joint effort as my husband enjoys using the bbq. First, bbq the vegetables and then the meat. The recipe below is courtesy of Good Taste magazine, September issue. The sweet orange and basil dressing makes this dish of grilled vegies irresistible. A definite repeater!

Warm vegetable and bocconcini salad:

2 small sweet potato (kumara), peeled, cut into 1cm slices
1 red capsicum (red pepper), deseeded, thickly sliced
2 large zucchini, ends trimmed, thickly sliced diagonally
1 large ripe tomato, thickly sliced
1 large red onion, thickly sliced into rings
1 raddicchio, leaves separated, washed (I only used a few leaves per plate)
8 (about 220g) large fresh bocconcini, drained, torn


1/3 cup fresh basil leaves
2 teaspoon sesame oil
2 garlic cloves
1/4 cup (60 ml) olive oil
1/3 cup (80 ml) fresh orange juice

1. Combine the sweet potato, red & green capsicum and zucchini in a bowl.

2. To make the dressing, place the basil, sesame oil and garlic in a mortar and gently pound with a pestle until almost smooth. Add the olive oil and orange juice and stir to combine. Taste and season with salt and pepper.

3. Preheat a large frying pan or chargrill on high (we used our bbq). Pour half of the dressing over the vegetable mixture and toss to coat. Cook the vegetable mixture on the grill for 2-3 minutes each side or until golden brown and tender. Transfer to a plate and drizzle the tomato and onion with a little of the remaining dressing and cook 2-3 minutes each side or until tender.

4. Arrange the vegetables, radicchio and bocconcini on serving plates. Drizzle over remaining dressing.

The Culinary Chase’s note: Oooops! I forgot to buy the bocconcini! No worries as it still tasted great!