Posts by The Culinary Chase
Fresh Pasta with a Simple Tomato and Basil Sauce
Another night of in-room dining thanks to the mini kitchen in our room! All the ingredients came from Eataly, a gourmet food and wine market from Turin, Italy opened in Manhattan August 2010 with multiple restaurants plus a cooking school housed in 50,000 sq.ft. of pure food fun! For a foodie like me, this was…
Read MoreWagyu Beef and Sautéed Vegetables
My husband and I have been away from home for nearly 3 weeks and I am gagging to cook! We are currently in NYC and the place we are staying has a mini kitchen and so I decided to prepare dinner in our room. I had to think of something that was easy and didn’t…
Read MoreProsciutto, Brie and Peach Salad
Summer cooking for me means less time hovering over the stove and more with my family and friends. A perfect dish for easy entertaining as it can be prepared ahead of time before your guests arrive. Peaches originated in China as far back as the 10th century and are rich in vitamin A and potassium.…
Read MoreOn Holiday!
va·ca·tion(vey-key-shuhn)a period of suspension of work, study, or other activity, usually used for rest, recreation, or travel; recess or holiday.
Read MoreSteamed Mussels with Yellow Curry and Coconut Milk
I’ve been following the culinary adventures of Rick Stein along with his cute dog Chalky, for over a decade and my husband bought me the complete food heroes collection in 2004. It was a BBC mini series which aired in 2002. Rick went on a quest to search out the very best of all British…
Read MoreRosemary and Olive Bread
As much as I enjoy making bread, I don’t make it on a regular basis not like my Mom or grandmother used to. I don’t think my grandfather even knew what store-bought bread was! This recipe is from a friend of mine who absolutely loves to cook and bread making is a ritual for her.…
Read MoreJicama Salad
Jicama (hē-kə-mə) is also known as the Mexican Potato or the Yam Bean. Jicama is grown for its juicy, crunchy tuberous root and tastes a bit like a water chestnut. It’s perfect raw in salads, pita bread sandwich fillings, crudité platters, salsas and it doesn’t discolor once cut. Jicama retains its distinctive crunch even when…
Read MoreBeetroot and Goats’ Cheese Wellington
I have been holding onto this recipe until beetroots are available at our local farmers’ market. This dish is a wonderful adaptation of the original Beef Wellington, which consists of rare-roasted beef tenderloin coated with pâte, topped with minced mushrooms and wrapped up in puff pastry. Beetroot and goats’ cheese are a winning combination and…
Read MoreStrawberry Shortcake
I spent many a summer eating this humble and delicious dessert! It’s been a favorite in my family for at least 3 generations. Fannie Farmer first published her cookbook, The Boston Cooking School Cook Book, back in 1896 and it has been considered the greatest American cookbook. Her cookbook introduced the concept of using standardized…
Read MoreFettuccine with Dates, Feta Cheese & Spinach
I love recipes like this one where sweet and savory are combined. Cultivation of dates as food began in the Middle East approximately 6,000 years ago. There are many types of dates but the Medjool date is considered the “king of dates” as they are not only large but taste sweet. Medjool dates are a…
Read More