Posts by The Culinary Chase
Salade Niçoise – slightly deconstructed
Fresh and simple best defines my style of cooking. When I’m pondering what to make for dinner, I look for dishes that look pretty (eye candy), have a nutritional benefit (help sustain a healthy body), and take little time or effort to make. Salade Niçoise (knee-swahz) is a classic example of making a harmonious dish…
Read MoreMicro Greens, Avocado and Strawberries
Micro greens are sprouting up everywhere (pardon the pun) from local farmers’ markets to specialized food shops. What are they, you ask? Think of tiny seedlings bursting into young greens from vegetables and herbs. Micro greens are typically one-inch to two-inches in height. Although little in size, they tout an intense flavor but not as…
Read MoreMargarita – a classic cocktail
Longer days and warmer weather is finally being felt in the Maritimes. The thought of wearing a light jacket and shoes instead of a winter coat and boots is a pleasure! The sun was out in full force yesterday warming my face and allowing me to believe the nasty winter we endured is a thing…
Read MoreRoasted Vegetables & Sausage
Looking for a Sunday-style roast but without the fuss? As much as I adore a Sunday roast, it’s an all day thing or close to it. Sure, you can leave the roast in the oven and putter around the house or go out for a quick lunch, but realistically, you need to be nearby to…
Read MoreYaki Udon
Deciding on what to make for dinner, day in and day out, can sometimes seem monotonous. Even for a foodie like me, I get stuck from time to time and lose the desire. The other day, as I looked into the pantry to see what would jump out – I stood there for what seemed…
Read MoreScotch Eggs
I had too many hard boiled eggs leftover from the posting I did on how to dye eggs naturally. Of course the easy remedy was to make an egg salad sandwich but what would I do with the rest of them? Scotch eggs had been on my mind while I was coloring the eggs. I…
Read MoreChicken Shawarma -easy to make
This chicken shawarma dish isn’t as time consuming as the real MacCoy. A traditional shawarma, originating in southern Turkey, is cooked with stacked, spice-marinated lamb on an upright spit. The shawarma turns and cooks on the spit for hours, basting in its own juices. When ready to eat, the meat is shaved off the stack…
Read MoreNaturally Dyed Eggs – an Easter Treat!
If you were to tell me a rabbit could lay eggs, I would seriously have to check your pupils. German folklore suggests a story about a rabbit laying eggs and hiding them in a garden. It was pre-Christian Germany where people worshiped gods and goddesses. Ēostre, the goddess of spring and fertility, chose the rabbit…
Read MoreHow To Cut and Peel an Avocado
I was in the kitchen the other day getting ready to use an avocado as one of the ingredients for my portobello burger, when I fondly recalled the conversation I had with my son. He wanted to know if there was an easy way to get the pit out of an avocado. I hadn’t really…
Read MorePortobello Mushroom Burger
Burger Week in Halifax, an annual event to help raise funds for Feed Nova Scotia, is winding down. I was away last week and therefore wasn’t able to partake. Because of this, I have had burger on the brain. Initially I wanted a burger overflowing with toppings and condiments (read messy) but in the end…
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