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The

CULINARY CHASE
by Heather
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  • Breakfast
  • Appetizers
  • Salads
  • Soups
  • Dinner
  • Desserts
  • The Larder
  • TCC Cocktails
  • french bread loaf

    This has to be the easiest bread to make!  Once you get the hang of it, move up the bread-making ladder and make this French loaf bread.  This bread (aka baguette) has been made in France since the 18th century. 

    Read the recipe → about french bread loaf
  • Carbonara

    According to food historian Luca Cesari, carbonara is an American dish born in Italy at the end of WWII, made with the eggs and bacon from soldiers’ rations.

    Read the recipe → about Carbonara
  • Ahi Tuna Poke

    Raw tuna marinated in soy, sesame oil and rice vinegar, piled over warm rice with cucumber, tomato, avocado and spring onion, finished with fresh dill and mint.

    Read the recipe → about Ahi Tuna Poke
  • plum jelly

    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’.

    Read the recipe → about plum jelly
  • roasted tomato sauce

    Roasted tomato sauce can be made ahead and frozen.  Roasting brings out the sugars naturally present in tomatoes.

    Read the recipe → about roasted tomato sauce
  • cod 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.

    Read the recipe → about cod en papillote (cod in parchment paper)
  • pomodori con riso (tomatoes with rice)

    This dish is rustic and one could envision Nonna using every part of the tomato to come up with this recipe.  Being frugal wasn’t a choice it was a necessity for most Italians before the 1960s.

    Read the recipe → about pomodori con riso (tomatoes with rice)
  • bocconcini with pickled cherries & mint

    Pickled cherries have a unique flavour profile of sweet and tangy.  And, they can be used in both savoury and sweet dishes.

    Read the recipe → about bocconcini with pickled cherries & mint
  • pork cutlet pizzaiola

    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 the recipe → about pork cutlet pizzaiola
  • Blueberry Dutch Baby

    It puffs up dramatically in the oven, then sinks the moment you serve it, and that’s exactly how it should be. Golden, bursting with blueberries, and easier than you’d think.

    Read the recipe → about Blueberry Dutch Baby
  • strawberry shortcake

    This dessert has been a family favourite for decades. The strawberry we consume today was first bred in France in the 1750s.

    Read the recipe → about strawberry shortcake
  • smash burger tacos

    The humble taco has been around for several centuries.  Jump ahead to 2023 and smash burger tacos are a social media sensation.

    Read the recipe → about smash burger tacos
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