Posts by The Culinary Chase
parsnip and carrot soup
The fridge needed cleaning. I am always amazed at how much stuff accumulates at the back of the refrigerator! Things get shifted (read pushed) around and the old stuff finds its way to the back of the bus. The crisper drawers, well I have an excuse in that area for stuff being pushed to the…
Read Morereverse puff pastry pizza
We love homemade pizza. Who doesn’t? And many have their favourite ways to prepare one but none, in my humble opinion, are as ingenious as a reverse puff pastry pizza! This is a Jamie Oliver creation. I recall the first time watching The Naked Chef when it first aired back in 1999. We were living…
Read Moreno-knead bread
As I prepare this post, I am on my third try at no-knead bread. The first attempt was relatively good but I felt the instruction of ‘hot water’ was a bit suspect. The result? The bread was smaller than I thought and I doubted it would rise. And, I was right in my assumptions. The…
Read Moresteamed chicken dumplings
The humble dumpling has been around for centuries and was considered the perfect way to stretch a small amount of meat to feed more people. Many cuisines worldwide include dumplings in some form be they stuffed, boiled, or steamed. Filled dumplings have been around in China for more than 1,800 years! While some recipes call…
Read Morethai omelette with minced chicken
Food memories. They are more sensory than any other memories. I remember first watching the food series, Kylie Kwong: Heart and Soul in 2003. Kylie’s style was eclectic with a touch of bohemian. When she demonstrated her Chinese homestyle eggs, I was intrigued. Back then, as a westerner living in an Asian city, the omelette…
Read Morezucchini frittata
Typically a frittata is cooked in a skillet and finished off in the oven. It’s an easy clean-up with just one cooking vessel. However, I’m going to make you dirty one more cooking pan…gasp! 🙂 I have been making frittatas for years.
Read Morepineapple upside-down cake
We enjoy eating fresh pineapple. When weather permits, there’s nothing better than fresh pineapple spears cooked on the barbeque. We also like ’em dunked in melted chocolate…yum! But fresh pineapple is equally delicious in this vintage recipe, pineapple upside-down cake. Upside-down cakes have been around since the 1800s and were initially cooked on cast-iron skillets…
Read Morefried brie with honey
I don’t know why, but Christmas always seems to sneak up on me…39 days to go! It feels like summer and fall whizzed by. Each year I am on the hunt for new appetizers. I had seen a recipe for pan-fried brie Half Baked Harvest posted. Tieghan had me at fried brie and this inspired…
Read Morethumbprint cookies
I’ve been going through some of my vintage cookbooks. One of my all-time favourites is the Purity Cookbook. This cookbook was one of Canada’s earliest printed collections of recipes. The first edition was in 1917 and my edition is from 1967. My mom, paternal and maternal grandmothers all had this in their repertoire of cookbooks.
Read Morelemon crinkle cookies
Crinkle cookies have been around since the early 1950s and were initially made with chocolate. Helen Fredell invented crinkle cookies in St. Paul, Minnesota. In Betty Crocker’s book, “Cooky Carnival,” Crocker talks about being served these cookies at Mrs. Fredell’s home and begging for the recipe.
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