Posts by The Culinary Chase
baked boursin cheese
When you have been entertaining and cooking for as long as I have, coming up with new appetizers isn’t easy. Having said that, now and then I’ll see something on social media that grabs my attention. Boursin cheese isn’t something new to me.
Read Morecreamy polenta with sausage ragù
I enjoy buying from a farmers’ market. The market I frequent is open from Thursday to Sunday. It’s a real treat for me as some markets are only open on Saturdays and Sundays. One of the vendors I like to buy from is Flat Cap Butchers. Their story resonates with me.
Read Morewarm marinated olives
The entertaining season is upon us. Olives are an easy appetizer for your guests to nibble on. For sure, not everyone loves these stone fruits. Yours truly was one of them! When I was a kid no matter how often I sampled a green olive served in a tomato sauce, the taste always made me…
Read Morescotch broth
When the mercury drops, I turn to hearty soups and stews. At first glance, Scotch broth sounds more like a thin liquid to be slurped from a spoon. But don’t be fooled by the name; this stew is thick and so satisfying. Like most stews, it contains vegetables and meat and is thickened with barley,…
Read Morefrench bread loaf
Have you ever made bread? The idea of breadmaking can have you running for the hills. 🙂 However, if you start with an easy recipe that isn’t time-consuming or difficult, you will be pleasantly pleased with the results. Back in January of this year, I posted a recipe for no-knead bread.
Read MoreCarbonara (American or Italian?)
Don’t shoot the messenger! 🙂 The title of my post may stir up a heated debate on the origins of this beloved pasta. Mi scusi, allow me to explain. Food historian Luca Cesari, author of A Brief History of Pasta, says carbonara is an American dish born in Italy towards the end of WWII.
Read Moreahi tuna poke
Raw seafood may not be at the top of everyone’s food list. But, if you enjoy sushi, then you’re gonna LOVE a tuna poke bowl. This Hawaiian dish is a cinch to make and you can add veggies you enjoy the most. Poke (pronounced POH-keh) in Hawaiian means to slice or cut something. Poke has…
Read Moreplum jelly
I have fond memories of jelly desserts. My mom made many jellied salads and aspics – some I liked, some I did not. As a kid, I was always fascinated with the ‘jiggly dessert’. My siblings and I would break it down by whipping it around our bowls or to see who could try to…
Read Moreroasted tomato sauce
It’s tomato season and nothing is more satisfying than fresh, local ones. Tomatoes have varied uses; one of the most popular is tomato sauce. My version of marinara sauce uses fresh tomatoes that are roasted in the oven first and then puréed. A rustic method with little effort but the flavour profile is downright scrumptious!
Read Morecod en papillote (cod in parchment paper)
The French word en papillote means “in paper”. It’s a lovely technique that requires minor cleanup afterwards. Cooking en papillote is the combination of baking and steaming in a hot oven. The food cooks in its juices. You can use parchment paper or tin foil – I’ve used both. If hosting a dinner party, these…
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