Lemon Posset
It’s almost impossible to believe that lemon posset, a silky soft dessert, shares a name with a medieval cure-all of hot curdled milk and ale. Prescribed as a cold remedy throughout the 14th and 15th centuries, the original posset was more medicine cabinet than dessert bowl. Thank the ingenuity of 19th-century British chefs for rescuing…
prosciutto wrapped tomato
The holiday season is just around the corner and it’s that time of the year when we’re out socializing and entertaining at home. The thought of entertaining can be intimidating for both the novice and the experienced. When I know I am having friends over, I generate a plan, cook ahead, stay within my limits…
savory palmiers
These delicate, but easy-to-make French pastries can be sweet or savory. Palmiers, named so because they look like palm trees or the shape of an elephant’s ear, uses puff pastry for its base. Traditionally, simple ingredients such as sugar and cinnamon are sprinkled over the pastry then folded, rolled, sliced and baked in the oven. …
overnight pancakes
According to The Plate, ancient Greeks and Romans ate pancakes, sweetened with honey; the Elizabethans ate them flavored with spices, rosewater, sherry, and apples. We’ve all, at one time or another, taken part in pancake day also known as Shrove Tuesday – a centuries-old tradition of making and eating pancakes before Ash Wednesday. Historically, pancake…
poached pears – an easy dessert
It’s been a while since I last poached pears. A super easy dessert to make and one where you don’t need any special ingredients. Poached pears make the best use of unripe fruit and heightens the flavor of firm but ripe pears. This light and delicate dessert is perfect for entertaining; the pears stay in…
mushroom pâté
Now that November is here, I start looking for easy-to-make snacks, appetizers, and finger food for the upcoming holiday season. Everyone has their favorites and one of mine is pâté. The thing is, it’s rich and calorie laden. An easy solution without compromising taste is to use the mighty mushroom. Not only are delicious, they’re…
warm barley salad
Barley is one of those staple grains that sit in my pantry for the longest time and then, without rhyme or reason, I go on a barley binge! I usually throw barley in soups or stews but recent years have seen me use it as a substitute for rice, mixed in with roasted vegetables and…
homemade apple chips
Apples are in abundance this time of the year. I love autumn for all the delicious fruit and vegetables that leave the farmers’ fields and are readily available in food shops and markets. One fruit I eagerly await their arrival is the humble apple. It’s hard to imagine there are over 7,000 varieties! With so…
split pea soup
Have you heard of the nursery rhyme about peas porridge? If not, here it is: peas porridge hot, peas porridge cold, peas porridge in the pot nine days old. This nursery rhyme is a reflection of a time when fireplaces not only heated homes but were used as the main source for cooking. A large…
chicken stew with olives
Four weeks ago today we were cruising the Bosphorus River, listening to the historical commentary about Turkey and how this river has influenced its shores. As I sit here reminiscing of our trip, it feels as though it was eons ago. All the planning, research, initial deposit to final payment, and the excitement leading up…
Finish Dishwasher Cleaner
I’ve lived in five different countries with my husband and daughter and one of the least favorites about living in different countries is the move. No matter how clean a place looks when first inspected, you find hidden dirt. I wouldn’t say I’m a clean freak but what I would say is this: kitchens and…
vacation time
“Travel makes one modest. You see what a tiny place you occupy in the world.”– Gustave Flaubert The Culinary Chase’s Note: I’m off to explore new parts of the world. I shall return with a treasure trove of exotic food memories, sights and sounds of ancient cities. Until then…
macaroni and cheese – with a slight twist
I grew up on macaroni and cheese both in the homemade version and the boxed one. Both are comfort foods but it’s been years since I had the boxed one. Every cook has their own version but is it possible to improve on a classic dish? At first thought, no way, but after considering the…