Posts by The Culinary Chase
Bacon Wrapped Jalapeños
Jalapeño how do I love thee? Well, let’s see…baked, grilled, roasted and stuffed! I’ve used them a soup, quesadillas, cheddar crackers, in a muddled drink and encrusted with polenta. Jalapeño (hah-lah-PEEN-yo) is part of the chili pepper family and is picked while still green although they can be picked when fully ripened when they have…
Read MoreChickpea Soup with Sweet Potato and Feta Crostini
Don’t you love a good soup? I sure do and more so when there’s less time making it. This is Yvette Van Boven’s second book – a follow up to her popular cookbook, Homemade. Homemade Winter is full of hearty, body-warming dishes sure to satisfy the biggest of big appetites. I adore her illustrations and…
Read MoreConchiglie with Braised Pork Belly and Radicchio
Bacon lovers take heed as this dish will knock your socks off! Braised anything in my books is a good thing with mouth-watering aromas filling the kitchen as the food is cooking. Braising the pork belly means fork tender deliciousness. What’s the difference between pork belly, bacon and pancetta? Bacon and pancetta are made from…
Read MoreMy Homemade Granola
Last Fall, With Love From Brooklyn, opened a new kiosk at Grand Central Terminal (in the Graybar Passage) offering a revolving roster of gift sets with products made locally in Brooklyn. From this kiosk I sampled Farmhand’s Choice granola from Early Bird Granola and another product – David’s Famous Pistachio Crack…soooo good! After buying…
Read MoreSwordfish Ravioli (ravioli di pesce spada)
John and I were in Europe on a cruise last summer with John and Anne, good friends of ours. Whenever we book a holiday I always do the research on places to visit, things to do and of course where to eat! We had planned to meet J&A during our second night in Venice. I…
Read MoreBaked Barbecue Onion Rings
Fried onion rings have been around since the early 1900’s and it was in 1933 that a Crisco ad appeared in the New York Times Magazine for deep fried onion rings. This recipe is kinder to the arteries, less fuss than deep fried, and has a crispy texture on the outside. A perfect snack for…
Read MoreWhite Chocolate Cheesecake Squares with Raspberry Glaze
There’s a very good reason to read through a recipe before making it! I skimmed the recipe and then proceeded to bake. When it came time for the glaze, I didn’t read the part – briskly stir the jam until it is very smooth. Then spread evenly onto top of cheesecake. – I only saw…
Read MoreProsciutto-Wrapped Leeks
Leeks are a lovely substitute for those who don’t like onions or can’t tolerate a lot of them in a dish. They are delicate and sweeter in taste than onions (buttery flavor when chopped and sautéed) and are an excellent source of vitamin K and B. Store unwashed and untrimmed leeks in the refrigerator, where…
Read MoreSalsa di Parmigiano
When I think of salsa, two things immediately come to mind: salsa the dance – olé! – and salsa used in Spanish sauces. It usually refers to a tomato-based sauce but if you dig further, you’ll find that salsa (Spanish for sauce) is not restricted to Latin American countries and can include France, Italy…
Read MoreMeyer Lemon Sorbet
Sorbet (sɔrˈbeɪ) is a frozen dessert sweetened with water and flavored with fruit juice. The first time I made sorbet was when we were living in Bangkok and I served it as a palate cleanser…what a treat on a sticky, hot day! The next time was last year in the humid heat of New York. …
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