Posts by The Culinary Chase
tomato rings filled with scrambled eggs (breakfast treat)
Breakfast celebrates each morning as we break the overnight fasting — hence the term. I enjoy breakfast. It’s not something I have ever skipped unless I have to fast for medical reasons. I was always taught the best meal of the day is breakfast.
Read Morefruit and nut crackers
This copycat version of gourmet fruit and nut crackers is easy to make and budget-friendly. And, they make a perfect hostess gift (yes, please!).
Read Morestuffed spaghetti squash rings
Do you enjoy eating spaghetti squash? I’ve been using it for over 15 years and it’s so versatile.
Read Morechocolate mini egg bark
Switch up the Easter egg hunt with pieces of mini egg bark. Chocolate mini egg bark is super easy to make and will be a hit with the kiddos. Wrap up a few chunks of bark in small bags and hide it throughout the house. While I am not a fan of mini eggs, I…
Read Morecookie tiramisù
Tiramisù (pick me up in Italian) hails from Northwestern Italy in Veneto. It’s been around since the 1960s. I have made it a few times and have always enjoyed it. Desserts sometimes ‘happen’ by chance or a failed recipe needs to be saved. I made chocolate chip cookies last week.
Read Morehomemade fried potato chips
According to the Smithsonian magazine, England’s earliest known recipe for chips dates to 1817. In 1853 in upstate New York Chef George Crum worked at Moon’s Lake House restaurant. He prepared thinly sliced potatoes and fried them to a crisp after Cornelius Vanderbilt sent back his french fries saying they weren’t cooked enough. It was…
Read Moreavocado toast with poached egg
Avocado toast has been around for thirty-one years. Australian chef, Bill Granger, added it to his first Sydney restaurant’s menu in 1993. It gained popularity when Gwyneth Paltrow included a recipe in her 2013 cookbook, “It’s All Good.”
Read Morezucchini scarpaccia
Scarpaccia (bad shoe in Italian) is a zucchini tart from Tuscany. It’s a favourite food during carnival celebrations and is believed to have originated from retired sailors who used zucchini from their gardens.
Read Moreportobello parmesan
An easy mid-week meal, portobello parmesan served atop a dressed salad will satisfy any hungry tummy. The portobello mushroom can be served in many ways from a burger or as a pizza base to soup.
Read Morebourbon candied pecans
Candied nuts are a favourite of mine and are even better when homemade. I serve them in salads, over fresh fruit, as a snack or packaged as a hostess gift. I love the taste of pecans and incorporate them into my dishes whenever possible. Roasting them is a welcomed sight on a charcuterie board.
Read More