Posts by The Culinary Chase
Tzatziki
Tzatziki is a thick Greek sauce where it is served with gyros, souvlaki or in a mezze. But you can use it with just about anything! Try it as an accompaniment to fish, grilled chicken, lamb, pita bread, falafel, grilled vegetables, as a dip – you get the idea. Tzatziki is easy to make and is…
Read MoreIsraeli Couscous with Roasted Tomato Dressing
Couscous is a versatile pasta made of tiny grains of dough that are steamed. Couscous originated in Morocco and northern Algeria, and is a staple throughout North Africa. It can be served as a breakfast cereal, dressed as a salad, and sweetened for a dessert. It’s most common use is as a side in a…
Read MoreSmoothies
Smoothies have been around since the 1930’s which makes me a bit late on the bandwagon! After two weeks of smoothie concoctions and loving my new blender, I think I have come up with 6 favorites and a new way to eat or shall I say slurp breakfast. Breakfast has ALWAYS been the way to…
Read More9/11 Memorial Tour
Re-posted from October 2012. My sister came to visit us last weekend and one of her requests was to visit Ground Zero. We have been here a year now and although have walked by, we never realized a tour was available to the public. Still under construction, the perimeter of Ground Zero is boarded off…
Read MoreTomato and Feta Fritters
Farmers’ markets, roadside vegetable stands and grocery stores all are overflowing with ripe, juicy tomatoes. When Summer ends and Fall begins, this is the time of year I most enjoy. I am in heaven with the abundance of fresh fruit and veggies. Consumers might frown or be a bit flippant with regards to the 100-mile…
Read MoreBacon Cheeseburger Egg Rolls
Is it possible to reinvent the cheeseburger? The title alone, bacon cheeseburger egg rolls, should make you take notice. I have to admit, though, that I’m not a big fan of deep-frying my food and out of the gadgets I own, a deep fryer isn’t one of them. However, if you’ve been following my blog…
Read MoreBaked Ricotta Dip
Fall might be just around the corner but this is a recipe that knows no seasons. Ricotta is an Italian cheese that is made from the leftover milk whey from cheese and the name in Italian means recooked. Ricotta cheese is so versatile. It’s perfect in savoury and sweet dishes. I’ve used it in lasagnas,…
Read MoreApple Pie in a Jar
Apple pie conjures up good, wholesome food made by grandmothers and moms. There’s something so pleasing to the senses when a pie is baking in the oven. The aromas immediately say ‘welcome’. I wonder, though, why the pie is made in a round plate and not a square. Is it because it’s easier to lift…
Read MorePotatoes with Chorizo
Spain is a country I have yet to visit. John has been several times much to my chagrin…before we met and whilst on business. I mention to him that I’d like to visit Madrid and Barcelona and his response, been there! I am quick to reply that I am happy to go on my…
Read MoreApricot Clafoutis
When fruit is in season, there’s nothing I like better than to eat it as is…no embellishing required. However, sometimes the natural sweetness from the fruit alone isn’t enough to satisfy a craving. Dress up a fresh, in-season apricot by covering it in a simple batter and 30 minutes later, voilà, craving satisfied. Anyone can…
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