Posts by The Culinary Chase
Pound Cake with Candied Grapefruit Peel
There’s a basic principle in our house that we adhere to for everyday living and that is the 80/20 rule. Our goal is to maintain a balanced lifestyle 80 percent of the time and 20 percent goes to treating ourselves and this dessert falls into the 20 percent rule. In the 1700’s the pound cake…
Read MoreCandied Grapefruit Peel
Another candied recipe for you to try! It’s an easy one as well and the results are delicious! Candied fruit (aka crystallized fruit or Glacé fruit) has been around since the 14th century. Back then, using honey (later sugar) was the only way to preserve fruit in the winter months. Candied fruit at that time…
Read MoreGlacéed Orange Slices Dipped in Chocolate
This is the first time I have ever made glacéed orange slices and I have to say I was more than happy with the way this recipe turned out. Mind you, it’s not the first time I have cooked with glacéed fruit. I’ve used them in fruit cake and cookies but they can also be…
Read MoreBaked Shells with Broccoli, Ham and Cheesey Cauliflower Sauce
What is it about baked pasta cooking in the oven that appeals to most people? For me, it has to be one of best comfort foods out there. Childhood memories are resuscitated in an instant and the anticipation of sinking your teeth into the ooey-gooey cheese sauce all the while hoping the dish is cool…
Read MoreMa Po Tofu
This is one of my favorite Chinese dishes which originates from the Chinese province of Sichuan. Sichuanese cuisine is well known for its spiciness due to its geographical proximity to Southeast Asia. Thai, Burmese and Indian cuisines are responsible for the hot and spicy cuisines of this region. Chili and pepper flavored food stimulates sweating…
Read MoreRoasted Winter Vegetables with Cannellini Beans
My husband and I enjoy roasted vegetables and this recipe is chock-full of nutrients. According to Whole Living, eating more plant-based meals has been proven to lower your weight, cholesterol, and blood pressure. Brussels sprouts contain compounds that trigger the production of detoxifying enzymes in the liver. So many veggies in one meal has to…
Read MoreHerbed Spaghetti Squash with Lemon and Pistachios
Spaghetti squash is a popular veggie with dieters who substitute it for pasta as it is low in calories and fat. It became popular in the 1970’s in North America and Europe even though it originated in China. It’s part of the winter squash family (acorn, butternut, hubbard) and is an excellent source of vitamin…
Read MoreItalian Stuffed Eggplant
I can’t recall when I first starting eating and cooking eggplant – but it’s been a very long time – as I remember my Mom using it in different recipes whilst growing up. There are some debates as to where this purple beauty emerged – was it India or China? Chinese scroll records dating from…
Read MoreSmokey Tomato & Red Lentil Soup
I am always scanning the web for recipes especially those that are down right healthy and delicious. This dish has the best of both worlds in that it is healthy and tastes scrumptious! I have to admit that before I went to Asia, I wasn’t a big fan of lentils and it was Indian food…
Read MoreSea Bass En Papillote with Tangerine and Grapefruit
Sea bass (aka Patagonian Toothfish) is a gastronomical delight with its buttery, melt-in-your-mouth flavor. And for this reason, it needs very little in the way of preparation to taste good! The firm texture of the meat makes it a perfect candidate for roasting or grilling. For the citrus relish, I opted for the Satsuma oranges…
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