Posts by The Culinary Chase
Carbonara (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…
Read Morepomodori con riso (tomatoes with rice)
I couldn’t imagine Italy’s cuisine without the tomato. But in the 15th and 16th centuries, the tomato was considered poisonous! Later on, the Spaniards showed the Italians how to pan-fry the tomato with onions and eggplant in what we know today as ratatouille. The Italians soon learned that the ‘golden fruit’ was perfect for flavouring…
Read Morebocconcini with pickled cherries & mint
August is the time of year when local produce is in abundance. Cherries from British Columbia have been in the farmers’ markets for about a month. We all have our favourite cherry dish when in season but I’ll bet you’ve never tried pickled cherries. Yours truly has not. So, when I saw an Instagram story…
Read Morepork cutlet pizzaiola
With a name like pizzaiola one immediately thinks of Naples, the birthplace of pizza. It is believed that pizzaiola was created as a way to use leftover pizza sauce. Pizzaiola is typically made with sliced beef or veal cooked with tomatoes, garlic, olive oil, and oregano.
Read Moreblueberry dutch baby
The Dutch baby pancake has been around since the early 1900s. A cafe in downtown Seattle began offering it on their menu. These oven pancakes are famous and can be sweet or savoury. I made a Dutch baby for the very first time for breakfast on Sunday. Even though it was a hit, I…
Read Morestrawberry shortcake
The strawberry plant is native to Europe and North America and grew wild for centuries. I used to pick wild strawberries when I was a kid. My grandfather loved strawberry jam and used to give us money if we picked the wild version. Little did I know the strawberry we consume today was first bred…
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