The Culinary Chase A peripatetic Canadian living in Bangkok, Thailand discovering food from around the world, postings from my own recipe collection and restaurant reviews. Statistics Unique Visitors: Total Unique Visitors: Outgoing: Total Outgoing: 29 0 27 1215

Articles from The Culinary Chase

Caramel Ice Cream 2007-08-10 02:56:00 This has to be the easiest ice cream recipe to make! What's more, there are only four ingredients and you don't need an ice cream maker! When making the the caramel, let it go past the pale golden color to a dark amber color. The flavor will be slightly bitter which will balance out quite nicely when mixed with the heavy cream. This recipe is adapted from BBC Olive magazine.Makes 2 litres225g caster sugar4 egg yokes568ml double cream300ml cold waterCombine the sugar and 100ml cold water in a large pot. Heat slowly, stirring until the sugar has dissolved then boil rapidly until it starts to turn to a dark golden caramel. Remove from the heat and gradually add another 200ml cold water to stop the caramel from cooking any further. Be careful as the cold water coming into contact with the caramel will cause it to sputter so add just a small splash to start with.Return the pan to the heat and bring it back to a simmer. Remove and cool slightly. Whisk the egg yokes until pale and ...

Chicken and Sweet Pepper Quesadillas 2007-08-08 03:42:00 This dish is easy to make (ready in 30 minutes) and will have your family and friends asking for more! Buy wholemeal flour tortillas (if available) to lower the glycemic index. I love the peppery sweet flavor rocket adds to this recipe. The peppers and rocket also help keep the GI low. Another recipe adapted from BBC Olive magazine. Serves 48 flour tortillas2 cooked chicken breasts, sliced150g sweet red peppers, drained and roughly chopped1/2 red onion, finely slicedhandful of rocket200g Comté or Gruyere cheese, gratedSprinkle 4 tortillas evenly with all the ingredients. Top with the remaining tortillas. Heat a non-stick frying pan and cook each for 3-4 minutes until the cheese begins to melt and the tortilla lightly browns. Carefully flip over and brown the other side. Cut each one into 4 wedges and serve.The Culinary Chase's Note: Experiment by using other cooked vegetables and meats. You can use other types of cheese so long as it melts easily. Enjoy these quesadillas wit ...

Fig, Gorgonzola and Prosciutto Salad 2007-08-06 02:39:00 I have to admit that a few years ago I would never have given fresh figs a second thought. I've used dried figs in sweet recipes but never had the courage to try a fresh one. Dried figs are available throughout the year, however, there is nothing quite like the unique taste and texture of fresh figs. They are sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin and the crunchiness of their seeds. Look for plump, slightly soft figs. Make sure there's no shriveling or bruises. Figs taste better at room temperature so take them out of the fridge 30 minutes before consuming. Figs are a good source of potassium (helps to control blood pressure) and also a good source of dietary fibre. Figs comes in all shapes and sizes. When in season, the figs available in Hong Kong come from Turkey or Brazil and these figs usually have a lovely deeper pink inside whereas the ones I bought for this recipe came from France. You can see they're a bit smalle ...

Spiced Sole with Lemon Mayo 2007-08-03 02:59:00 Can't get the kids or adults in the family to eat fish? This is an easy fish recipe and cutting the sole up into finger size bits will make it more appetising to eat especially for the little ones! This dish is adapted from BBC Olive magazine. Fish is low on the glycemic index as it won't cause blood sugar to rise because it has no carbs, but the flour and breadcrumbs do. Choose granary breadcrumbs and a large squeeze of lemon juice to help lower the overall GI.Serves 4100g fresh breadcrumbs1/2 teaspoon cayenne pepper4 skinless lemon sole fillets cut into 1cm thick strips50g flour2 eggs, beaten3 tablespoons mayonnaise1 lemonMix the breadcrumbs with the cayenne pepper. Season the fish then coat a few pieces at a time in the flour, then the beaten egg and finally the breadcrumbs. Lightly oil a non-stick baking tray. Spread the sole out on the tray and grill for 2-3 minutes each side until crisp, golden and cooked through.Mix the lemon juice into the mayonnaise, season and serve t ...

Tamborine Chicken 2007-08-01 01:34:00 I love the aromas coming from a bbq and this will make you salivate. This is a South African recipe and the word 'tamborine' is a local name which means lime tree. It's a no fuss dish to make leaving you more time to spend outside during the summer months. The recipe is adapted from BBC Good Food magazine. Enjoy this hot or cold.Serves 44 boneless chicken breasts, skin on1 teaspoon peppercorns3cm chunk fresh ginger2 garlic cloves1 tablespoon soy saucezest of one limejuice of 2 limesSlash each chicken breast 3 times and put in a shallow dish (I used a baggie). Crush peppercorns in a mortar. Finely grate the ginger, crush the garlic and mix with the soy sauce, peppercorns, lime zest and juice. Mix well, pour over the chicken and leave to marinate in the fridge for at least 10 minutes or up to 24 hours. Grill or BBQ the chicken 6-8 minutes each side or until no longer pink inside. Finish off with a squeeze of fresh lime juice.The Culinary Chase's Note: The longer you leave t ...

Zucchini Vichyssoise 2007-07-30 06:38:00 This recipe is adapted from a Canadian magazine called, "Ricardo". It's a nice twist on an old dish. The original vichyssoise recipe calls for straining the cooked vegetables through a sieve but today's chefs often use a blender. The flavors develop markedly the next day. Zucchini is an excellent source of manganese and vitamin C.Serves 8250ml (1 cup) chopped leeks30ml (2 tablespoons) butter250ml (1 cup) peeled and diced potatoes1.5 litres (6 cups) green zucchini sliced into thick rounds1.25 litres (5 cups) watersalt and pepper to taste60ml (1/4 cup) 15% cream1 teaspoon ground cuminIn a large saucepan over medium heat, soften the leeks in the butter. Add the potatoes, zucchini and water. Season with salt and pepper. Bring to a boil, reduce the heat and simmer until the potatoes are tender (about 15 minutes).In a blender puree the soup until smooth. Add the cream, cumin and adjust the seasoning. Let cool slightly, then refrigerate until completely chilled (about 4 hours). Ladl ...

Mashed Pea Bruschetta 2007-07-27 01:17:00 While I was on the plane, on my way back to Hong Kong, I watched a Jamie Oliver program where he talked about peas and broad beans. This recipe is a great way to introduce peas to one's diet without conjuring up thoughts of when your Mom was making you eat them! Jamie chose fresh peas and broad beans but I wasn't that lucky! What is in the grocery stores today won't be there tomorrow and one usually has to wait for the next air shipment for fresh produce (at least 5 days later). Such was the case for me. So, I bought frozen petite peas, allowed them to thaw and then proceeded with the recipe. The health benefits of these little green guys are amazing! The green pea is the richest vegetable in thiamin (vitamin B1). This vitamin is essential for our energy production, nerve function and carbohydrate metabolism. Peas are also rich in water soluble fiber.Serves 21-2 handful of peas per persona generous handful of fresh mint, chopped1/4 cup of freshly grated Pecorino or Parmesan ...

Mediterranean Salad 2007-07-25 02:15:00 Whenever I travel I always try to seek out new cooking magazines and this recipe is adapated from a new Canadian magazine called Ricardo. Ricardo Larrivée is from Quebec and is a huge celebrity there and hopes to make his name known across Canada. If his recipes and pictures are anything to go on, I'd say he'll have no problem geting the attention of foodies all across Canada. Ricardo is the only magazine exclusively about food in Canada. A dish packed full of vitamins and minerals. My kind of recipe!Serves 4-62 red bell peppers, halved and cored 250ml (1 cup) hot chicken broth15ml (1 tablespoon) butter250ml (1 cup) couscous1 can (540ml) chickpeas/garbanzo beans, rinsed and drained1 litre (4 cups) fresh baby spinach, chopped250ml (1 cup) fresh parsley, chopped6 green onions, chopped250ml (1 cup) snow peas, cut on the diagonalDressing180ml (3/4 cup) olive oilgrated zest and juice of 3 lemons2 garlic cloves, finely choppedsalt and pepperGrill the peppers skin side down until black ...

Halifax, Nova Scotia 2007-07-23 01:07:00 Now that I'm back from vacation I am ready to start blogging about food but before I start I must mention part of my vacation was spent on the East coast of Canada. Halifax is a city my husband and I have been to and have decided that this is where home will be when we leave Asia. It has all that we want and being foodies, Halifax is bursting at the seams with local produce and restaurants that enjoy promoting all things fresh from the land and sea. Of course there's loads to do if you enjoy outdoor activities. We took a half day tour of sea kayaking which was a lot of fun. The fresh air and exercise made us ravenous so our dinner that night was at Saege Bistro. The bistro has won many awards and we highly recommend going there (this was our second time!). Driving around Halifax and surrounding areas is quite easy and one afternoon we drove to Wolfville which is an hour away from Halifax. This town also has a good mix of restaurants and one we ate at was Acton's Grill and Ca ...

Holiday! 2007-07-09 07:11:00 A little bit of r&r is on the cards, but I'll be back to my regular posting on Monday, 23rd July. Cheers! ...

Grilled Polenta Vegetable Sandwich 2007-07-06 05:27:00 Cornmeal, the golden-yellow polenta, is a culinary staple in Northern Italy. Polenta is a neutral flavored dish that can carry other flavors. Using a medium grind cornmeal will yield the best results. Look for 'stone ground' cornmeal on the label. For more cornmeal recipes, check out food blogger, 'Foodie Chick' for her Weekend Cookbook ChallengeServes 44 tablespoons extra virgin olive oil1 eggplant, thinly sliced1 small onion, thinly sliced1 red bell pepper, thinly sliced1 zucchini, thinly sliced6 sun dried tomatoes packed in oil, drained & thinly sliced8 slices firm polentabasil leavesIn a nonstick skillet over medium heat warm 3 tablespoons of olive oil. Add the eggplant and saute until very soft (8 minutes). Season with salt and pepper and transfer to a bowl (keep warm). In the same pan add the onion and saute for 2 minutes. Add the bell pepper, zucchini and sun dried tomatoes. Season with salt and pepper and saute for 5 minutes. Warm a grill pan over medium heat and b ...

Warm Avocado and Chorizo Salad 2007-07-04 01:16:00 This is an easy main meal to make especially now that summer is here! The avocado has been around for thousands of years and is rich in potassium (helps regulate blood pressure) and vitamin A (helps your eyes). Avocado paste can be applied to the skin to help with rashes and to smooth rough skin.Serves 44 tablespoons olive oil1 small ciabatta (torn into small bite size pieces)160g sliced chorizo250g baby plum or cherry tomatoes halved2 tablespoons balsamic vinegarpinch of sugar1 large, ripe avocado, halved, stoned and sliced150g baby leaf and herb salad mixHeat 2 tablespoons of the olive oil in a non stick frying pan. Fry the ciabatta for 8-10 minutes, tossing occasionally until starting to crisp and lightly brown. Remove from pan and toss into a bowl. Add chorizo to the same pan and dry fry for 2 minutes until it gives out a red oil. Toss in the tomatoes and cook over a high heat for 1-2 minutes until they start to soften. Drizzle over the vinegar and add the sugar. Season well. ...

Gyoza with Kaffir Lime Leaf 2007-07-02 01:04:00 I usually associate Gyoza (aka potstickers) as a Japanese dish but its origins are Chinese and was introduced to the Japanese in the 1700's. There are many ways to cook Gyoza (deep fried, boiled, steamed) but the most popular is pan fried. This recipe is adapted from Herbaceous (a cook's guide to culinary herbs). Kaffir lime leaf leaf is used whole in soups for flavor and the only time the leaf is eaten is when it sliced very thin for recipes such as the one below. Bruise a few Kaffir lime leaves and leave out in the open as a natural room deodorizer.Makes 1212 round wonton wrappers1 tablespoon vegetable oil1/2 cup waterFilling150g minced pork2 kaffir lime leaves, cut into strips1 red chilli1cm fresh ginger, chopped1 cup chopped white cabbage1 tablespoon soy sauce1 teaspoon sesame oil1 teaspoon fish sauceDipping Sauce2 tablespoons soy sauce1 teaspoon vinegar1 red chilli, slicedPlace all the filling ingredients in a food processor and pulse until well combined and form a smooth pas ...

Scallops with Sauce Vierge 2007-06-29 02:49:00 Sauce vierge is the Mediterranean version of a tomato salsa. This no-cook and no frills sauce is fabulous with shellfish. Also great with clams, grilled tuna and pasta. Use fresh herbs, good extra virgin olive oil and sun-ripened tomatoes. This recipe is adapted from BBC's Good Food magazine. Scallops are a good source of B12, Omega-3 fatty acids, magnesium and potassium.Serves 412 large scallopsolive oil for drizzlingSauce:100ml extra virgin olive oil2 garlic cloves, finely chopped1 teaspoon coriander seeds500g ripe tomatoes1-2 tablespoons red wine vinegarsmall handfuls of basil, coriander and parsley (finely chopped)For the sauce, warm the oil, garlic and coriander seeds very gently in a pan, then set aside. Make a small cross in the bottom of each tomato and add to a bowl. Pour boiling hot water over the tomatoes and leave for about 10 seconds. Drain and cool under cold water. Peel and halve the tomatoes and squeeze out the seeds. Roughly chop the flesh. Add tomatoes to a ...

Spaghetti Alla Carbonara 2007-06-27 01:05:00 This a traditional dish of Rome which became popular after WWII when many Italians were eating eggs and bacon supplied by troops from the US. In the original recipe, cream was never an ingredient. For more information as to the origins of this recipe, click here. What I like most about this recipe is that it's easy to make especially when you need to get something prepared in a hurry.Serves 4Olive oil100g pancetta, diced1 garlic clove350g spaghetti2 eggs, beaten40g freshly grated Parmesan cheese40g freshly grated Pecorino cheesesalt and pepperAdd a little olive oil in pan, add pancetta and garlic and cook until the garlic turns brown. Remove and discard garlic. Cook spaghetti in a large pot of salted boiling water until al dente. Drain and add to the pancetta (toss pasta with pancetta). Remove the pan from heat, pour in the eggs, add half the Parmesan and half the Pecorino and season with salt and pepper. Mix well so that the egg coats the pasta. Add the remaining cheese, mix ...