Posts by The Culinary Chase

Whenever I travel I always try to seek out new cooking magazines and this recipe is adapated from a new Canadian magazine called Ricardo. Ricardo Larrivée is from Quebec and is a huge celebrity there and hopes to make his name known across Canada. If his recipes and pictures are anything to go on, I’d…

Now that I’m back from vacation I am ready to start blogging about food but before I start I must mention part of my vacation was spent on the East coast of Canada. Halifax is a city my husband and I have been to and have decided that this is where home will be when…

Cornmeal, the golden-yellow polenta, is a culinary staple in Northern Italy. Polenta is a neutral flavored dish that can carry other flavors. Using a medium grind cornmeal will yield the best results. Look for ‘stone ground’ cornmeal on the label. For more cornmeal recipes, check out food blogger, ‘Foodie Chick‘ for her Weekend Cookbook Challenge…

This is an easy main meal to make especially now that summer is here! The avocado has been around for thousands of years and is rich in potassium (helps regulate blood pressure) and vitamin A (helps your eyes). Avocado paste can be applied to the skin to help with rashes and to smooth rough skin.…

I usually associate Gyoza (aka potstickers) as a Japanese dish but its origins are Chinese and was introduced to the Japanese in the 1700’s. There are many ways to cook Gyoza (deep fried, boiled, steamed) but the most popular is pan fried. This recipe is adapted from Herbaceous (a cook’s guide to culinary herbs). Kaffir…

Sauce vierge is the Mediterranean version of a tomato salsa. This no-cook and no frills sauce is fabulous with shellfish. Also great with clams, grilled tuna and pasta. Use fresh herbs, good extra virgin olive oil and sun-ripened tomatoes. This recipe is adapted from BBC’s Good Food magazine. Scallops are a good source of B12,…

This a traditional dish of Rome which became popular after WWII when many Italians were eating eggs and bacon supplied by troops from the US. In the original recipe, cream was never an ingredient. For more information as to the origins of this recipe, click here. What I like most about this recipe is that…