Posts by The Culinary Chase

Risotto is a family favorite and when I’m asked, “what’s for dinner?”, there’s a bit of excitement coming from my daughter when she hears my response. Risotto originated in Northern Italy (Eastern Piedmont, Western Lombardy) where rice paddies are abundant and is the staple food of Milanese cuisine. This recipe incorporates some interesting blend of…

The following dish was inspired by my Canadian foodie friend, Peter, from Kalofagas – Greek Food & Beyond. The word grouper comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa. The origin of this name in Portuguese is believed to be from an indigenous South American language.…

The 43rd Super Bowl is this weekend and there will be Super Bowl parties and gatherings with loads of food to be consumed. Did you know that Super Bowl Sunday is the second largest American food consumption day, following Thanksgiving? The Super Bowl was created as part of the merger agreement between the National Football…

This is a guest posting today from Holly McCarthy who has her own blog, Culinary School Guide. Her recipe seems quite fitting given the fact that this winter seems to be hard hit with frigid temperatures and loads of snow! So, help give another blogger a boost by visiting her site. Thanks! Holly invites your…

While I was flying back home from Hong Kong last week, I watched Jamie Oliver’s cooking show. I don’t get his shows here and so, like a kid in a candy store, watched Jamie as if I had never seen him before! I know, sad, but this episode was amazing. The recipe I was drooling…

This recipe hails from an Australian chef, Curtis Stone, whom I have been following ever since his days at Surfing The Menu show with Ben O’Donoghue. Curtis is currently doing a reality cooking show called,’Take Home Chef‘. He’s very entertaining to watch and like all good chefs, comes up with meals that are relatively easy…

This is an unusual paella with an egg crust that is finished in the oven. The egg crust seals in all the aromas and comes out when broken at the table. The two most widely known types of paella are Valencian paella (paella valenciana) and seafood paella (paella de marisco). Valencian paella consists of short-grain…

Ravioli is a type of filled pasta which has a filling sealed between two layers of thin pasta dough. The filling may be meat-based (either red or poultry), fish-based, or cheese-based. Ravioli can be rectangular, triangular, half-moon or circular in shape. Click here for a video demonstration on how to make fried ravioli with a…

White beans (cannellini) are perfect for soups, salads as well as sides and it’s loaded with nutrients so it’s wise to keep a can in the cupboard. Throw an easy salad of white beans together with tuna, tomatoes and baby spinach dressed with red wine vinegar or stir the beans through minestrone soup. Delicious! Serve…

My husband and I enjoy entertaining and I also like introducing new dishes whenever we have family or guests over. This keeps me on the outlook for new dips, antipasti etc. which also means scouting the grocery stores for new gourmet crackers. And so it was that I spotted a new brand of gourmet crackers,…