Posts by The Culinary Chase

Salads are always at the top of the food list in our family much to my daughter’s chagrin.  That said, she does enjoy this type of salad.  Couscous is a versatile pasta made of tiny grains of dough that are steamed. Couscous originated in Morocco and northern Algeria, and is a staple throughout North Africa.…

I have been a huge fan of Dr. Andrew Weil for quite some time not only for his alternative ways for a healthy lifestyle, but I also enjoy trying his recipes.  Polenta is made with ground yellow or white cornmeal (ground maize) originally made with Chestnut meal in ancient times. It can be ground coarsely…

The first Key lime pie was created in the 1850’s in the Florida Keys (the Key’s signature dessert) and the graham cracker crumb base dates back at least to 1949. Key limes are also known as Mexican lime and West Indies lime which were cultivated for thousands of years in the Indo-Malayan region.  There are…

This is a super easy hors d’oeuvre to make and the key here is to purchase quality smoked salmon where the smoke doesn’t overpower the fish.  Willy Krauch’s smoked salmon does just that.  The smoke is natural and subtle and doesn’t overwhelm the lovely flavor of the salmon.  Studies have shown that smoked salmon can…

This recipe is from my food blogging friend, Kate from Hong Kong.  Her blog has beautifully illustrated photographs not to mention amazing dishes that make you hungry even after you’ve eaten! Chili peppers have been a part of the human diet in the Americas since at least 7500 BC and were unknown in Africa and…

Carbonara is an Italian pasta dish based on eggs, pecorino, black pepper and guanciale (use pancetta when guanciale is not available).  Carbonara is derived from the Italian word for charcoal, some believe that the dish was first made as a hearty meal for Italian charcoal workers.  This version has the added benefit of vegetables and…

After living two years in Bangkok, Thai food was something I enjoyed exploring and eating.  This starter dish brought back some of those food memories.  The recipe is relatively easy and the flavors of the dipping sauce embodies all that is Thai; sweet, sour, salty and spicy.  The texture and flavor of an oyster is…

This is jelly grown-up style and it was also a big hit with our guests on Saturday night!  I prefer to choose desserts that are light especially after an evening full of food and drink.  I first made this jelly whilst in Singapore a few years ago and is from Nigella Lawson, one of my…

I have to admit that duck hasn’t always been high on my list of things to eat.  I roasted a duck nearly 24 years ago and although the results were fine, I never cooked one again.  It was only when I moved to Hong Kong 11 years ago with my family that I really embraced…

Stuffed peppers are a meal in themselves.  I think just about every culture has their form of a stuffed pepper.  In India it’s called Bharvan subji which consists of a pepper stuffed with mashed potatoes and onions and seasoned with chili, turmeric, coriander, coriander/cilantro, salt and lemon juice and baked in the oven until soft…