Posts by The Culinary Chase
Saffron Tagliatelle with Spiced Butter
Hello and happy 2013! I thought about what would be my first posting for the new year and this dish rallied me back into the swing of things…it will awaken all of your senses! I kid you not, this is an absolutely scrumptious meal to make. Saffron comes from the crocus flower where each flower…
Read MoreCamembert and Cranberry Tartletts
These simple and elegant-looking tartletts are the perfect finger food. They are delicate and small enough to eat without too much fuss or mess. You’ll Need: mini fillo shells (already cooked) cranberry sauce Camembert, rind removed Preheat oven to 350° (180c). Cut Camembert into small pieces – small enough to fit easily in the shells.…
Read MoreCandy Cane Meringue Kisses
According to Snopes.com the candy cane came to being in Europe during the latter part of the 17th century but they were plain white. The red stripes appeared in the beginning of the 20th century. Christmas cards produced before 1900 show plain white canes while striped ones appear on many cards early in the 20th…
Read MoreEggplant Croquettes
Croquettes are not something I make frequently as I find them a bit time-consuming and fidgety. Having said that, my taste buds are well rewarded for the effort. According to Wise Geek, croquettes originated during the Roman empire where they used a pastry-like coating around meat or vegetables to create a dish known as rissoles. …
Read MoreDIY Place Card Holders – A Bit of Whimsy
I’m always looking for ways to enhance the setting of a table. For me a pretty table tells your family and friends that time and effort went into every little detail. I like the use of a place card – a little detail – but tells your guest they are special. Of course store-bought ones…
Read MoreCaramelized Endive with Gruyère
Cultivated chicory is found in these three categories: Radicchio – variegated red or red and green leaves Sugarloaf – looks like cos lettuce with packed leaves Belgian endive – small head of cream-colored, slightly bitter leaves Belgian endive is grown completely underground or indoors in the absence of sunlight in order to prevent the leaves…
Read MoreMushroom and Herb Polenta
Anthropologie is a favorite shop I like to frequent. It’s an interesting mix of clothing, accessories, gifts and home décor all which draw me in…it’s eclectic and I love it! The books they showcase are unique and it was at their Rockefeller Center that I spotted Yotam Ottolenghi’s book, Plenty. It’s a vegetarian cookbook although…
Read MoreRum and Chocolate Cake in a Jar
Desserts like this one, while look fancy, are easy to make and the taste – well let’s just say the jars will be squeaky clean! The key to making this cake scrumptious is to use good-quality ingredients and that means using chocolate that contains 70% cocoa. Do not use milk chocolate in this recipe as it…
Read MoreJalapeño Cheddar Crackers
I enjoy taking the train into the city…an easy 30 minute commute to Grand Central Terminal. Like any train station, there are newspaper boxes and one box in particular carries New York Cottages & Gardens (NYC&G). It’s a glossy magazine filled with upscale design and decorating tips. I picked one up for the train ride…
Read MorePortobello Mushroom Melts
Portobello mushrooms are one of my favorite mushrooms. Their meaty texture is a great substitute for steak and are a hearty addition to stir-fry dishes and sauces. Portobello’s are a grown up version of the crimini mushroom. Nutritionally, they are an excellent source of niacin (helps in the functioning of the digestive system, skin, and…
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