Posts by The Culinary Chase
Beetroot 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 MoreRoasted Pork Saltimbocca with Sarladaise Potatoes & Buttered Spinach
Saltimbocca (Italian for ‘jump in the mouth’) is a classic Roman dish and is usually made with veal cutlets. Sarladaise potatoes (also called Sarlat pommes de terre) is from the Southwest of France and is named after the city of Sarlat. This recipe is from Chef Sean Armstrong which was featured in The Foodtown magazine. …
Read MoreRhubarb Crumble
Rhubarb is a very old plant with records dating back to the Han Dynasty (206 BC) in China where it was cultivated for medicinal purposes (used as a laxative and treatment for high fever). It was imported along the Silk Road and reached Europe in the 14th century. In 16th century England, rhubarb first became…
Read MoreGnocchi with Bell Peppers, Asparagus, Olives and Parmesan
Not all the cooking I do is from a recipe. The more you cook the more your confidence level increases allowing you to throw something together based on what’s in the fridge and pantry. This dish was the direct result of food sitting in the fridge waiting for me to use. My husband, aka the…
Read MoreMediterranean Stuffed Zucchini
Zucchini (courgette) is part of the summer squash family (developed in Italy) and is a good source of dietary fiber as well as vitamins C and A. The zucchini is quite versatile served as a vegetable but it can also be used in breads and desserts. Herbs are valued for flavor, scent, and medicinal qualities.…
Read MoreDark Chocolate Mousse with Salted Caramel Sauce
In our house, desserts usually come in the form of fresh fruit, perhaps with cheese and sometimes nothing at all as we’re usually full from the main meal. Having said that, there are exceptions I will always save room for and this recipe is one of them! Serves 6adapted from H&H magazine Dark Chocolate Mousse:5…
Read MoreLavender Shortbread
Shortbread is a dessert that was once reserved for Christmas but is now enjoyed on any occasion. It’s been with us for centuries and ancient records trace this cookie as far back as Medieval and Elizabethan times. Shortbread has been attributed to Mary, Queen of Scots who was said to be very fond of Petticoat…
Read MoreAsparagus, Smoked Bacon and New Potato Salad
My fondest childhood memories of summer were swimming long hours down at the beach where my grandparents lived and only leaving the watery playground to eat. You could work up such an appetite swimming, skiing, playing in the water! Potato salads were a favorite my siblings and I always enjoyed. It was usually accompanied by…
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