Posts by The Culinary Chase

fried Brussels sprouts

fried Brussels sprouts

When thinking about what appetizer to serve, most cooks don’t consider using cabbage and even less think about Brussels sprouts!  As a kid, you would NEVER hear me say, “oh yes please, may I have more!”  I disliked them for years.  It wasn’t until I was and at my great aunt’s home when she served…

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what makes a good salad?

tips to make the best homemade salads

What makes a salad stand out? Last night, fondly enough, as I was preparing a salad (it was a scorcher of a day) I pondered the same thing.  I looked at the ingredients laid out before me:  avocado, leftover grilled steak, cherry tomatoes, fresh sugar snap peas, leftover grilled broccolini, and chilled lettuce leaves picked…

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oysters and mussels (PEI’s own merroir)

oysters

Oysters and mussels get their flavour from the sea much like wine gets theirs from the land (terroir).  The chefs and fishermen of Prince Edward Island are coining their own treasures from the ocean by calling it merroir (from the sea). PEI is famous for its Malpeque oysters all due to a Paris exhibition in…

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5 cool foodie things to do in PEI

5 cool things to do this summer in Prince Edward Island

The culinary media tour I participated in last month resulted in my knowledge of Canada’s food island getting a good kick in the backside!  I was relying on my memories of more than three decades ago!  I pigeon-holed Prince Edward Island as a place to eat lobster in church basements, go camping, take in the…

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PEI – Canada’s Food Island

Prince Edward Island - Canada's food island

Earlier this month I received an email from Mark DeWolf of The Chronicle Herald asking if I would be interested in attending a 3-day media tour on Prince Edward Island.  I said sure, send me the details.  PEI holds fond memories for me (lobster suppers/camping) and has a special place in my heart so when…

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pearl couscous, fresh peas, mint, pancetta & ricotta

Last month I posted a recipe on how to make fresh ricotta; a process that was kick-started by me purchasing a bag of fresh shelled peas.  So, here I am today sharing with you that pasta dish I made using the homemade ricotta.  Pearl couscous is also known as Israeli couscous and is larger than…

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all-dressed fiddleheads

all-dressed fiddleheads

Most people associate Spring vegetables with asparagus, leeks, rhubarb, ramps, and peas.  But for a very brief time, fiddleheads are sold at markets and grocery stores.  They are the unfurled fronds of a young ostrich fern and are collected in the wild before the frond has opened. They are aptly named because they resemble the…

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easy-to-make homemade ricotta

easy to make, homemade ricotta cheese

It all began with a bag of shelled green peas.  I was thinking sautéed spring vegetables with pasta; the Italians call it primavera.  But, I did not want to use traditional pasta such as linguine, penne, or tagliatelle.  And, I had a yearning for some sort of fresh sauce, too, in lieu of a creamy…

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fugazza (Argentinian pizza)

fugazza - Argentinian pizza

Last month Mr S and I were in Buenos Aires.  I knew Argentina was originally a Spanish colony but never realized how Italian immigrants influenced the makeup of food until we visited.  For sure, regional dishes can be found (parrilla) but surprisingly, day-to-day eating is dominated by la dolce vita.  I read that 40% of…

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green apple sorbet with roasted pecans

green apple sorbet - vegan & dairy free

Frozen desserts such as a sorbet are easy to make and a delight to eat!  Traditionally used as a palate cleanser, sorbet is made up of fruit and sugar; perfect for those who are lactose intolerant or vegan.  Sorbet (pronounced sor-bay) is rumored to have started back in the first century A.D. when Roman Emperor,…

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