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

Pea and Parmesan Risotto 2007-06-25 02:30:00 Risotto (little rice) is a classic dish of Northern Italy. This recipe is from BBC Good Food magazine. Originally risotto was eaten by the poorer working classes of Italy. It was just rice cooked in a broth with whatever other ingredients were available (usually not much) and was used as a means of a cheap stomach filler. This was definitely not a dish favoured or eaten by the nobility in the middle ages. During the 19th century, risotto became popular with the upper classes and a national dish was born!Serves 41.2 litres hot chicken or vegetable stock100g butter1 medium onion, finely chopped1 garlic clove, crushed225g Arborio rice100g frozen peas (allow to thaw)50g freshly grated Parmesan cheeseMelt butter in pan and add onion and garlic. Cook for 5 minutes. Add rice and stir over low hear until the grains start to soften. Increase the heat to medium and begin to add the hot stock, a ladleful at a time. It is important to allow the rice to absorb all the stock before adding any ...

Swordfish Involtini with Couscous 2007-06-22 02:20:00 Involtini is an Italian word used to describe small bundles of food stuffed into a rolled food wrap. Usually I use chicken, beef or eggplant to stuff so I was interested to see how the swordfish would work in this regard. This recipe is adapted from 'What to Drink with What you Eat' by Andrew Dornenburg and Karen Page. Both are James Beard award winning authors of 'Becoming a Chef' and 'Culinary Artistry'. What to Drink with What you Eat is a great guide to pairing food with wine, beer, spirits, coffee, tea and is based on expert advice from America's best sommeliers. My husband and I have used this book extensively. We searched a very long time for a book such as this and highly recommend it!Serves 41/2 cup couscous2 tablespoons butter3 tablespoons olive oil2 teaspoons finely chopped garlic8 large prawns, shelled, deveined and roughly chopped1/4 cup finely chopped red bell pepper1/4 cup finely chopped yellow bell pepper1/4 cup finely chopped zucchini1/c cup dry white wine ...

Dragon Boat Festival (Tuen Ng Festival) 2007-06-20 02:23:00 The dragon boat festival is a popular annual event held in various venues throughout Hong Kong. The biggest venue is held in Stanley where there are over 140 teams. The special boats, which measure more than 10 meters, have ornately carved and painted "dragon" heads and tails" and each carries a crew of 20-22 paddlers. Stanley, known by tourists across the world for its tightly packed streets filled with shopping opportunities, is also known for its choice of restaurants and pubs but, in recent years, it has also become famous for its annual Dragon Boat Races. This festival commemorates the death of a popular Chinese national hero, Qu Yuan, who threw himself in the Mi Lo River over 2,000 years ago to protest against the corrupt rulers. According to the legend, townspeople attempted to rescue him by beating drums to scare fish away and then threw dumplings into the sea to keep the fish from eating Qu Yuan's body. Dragon boat festival is celebrated all over the world. The traditiona ...

Vegetarian Timbale (timballino vegetariano) 2007-06-18 02:20:00 I have been a fan of Italian food for a very long time and I enjoy learning why certain foods were used in one region of Italy and not in another. Vegetables were often used to replace meat when it was scarce or too expensive (or both). After eating this dish you'll forget all about eating meat! This recipe is adapted from Antonio Carluccio's book, 'My Favorite Italian Recipes'. He's one of my favorite Italian chefs and I enjoy watching his food programs.Serves 4120g broccoli florets90g French beans, cut into 3 inch pieces2 x 200g zucchini, cut lengthwise into 1/4 inch slices500g eggplant, cut lengthwise into 1/4 inch slices4 tablespoons seasoned plain flour4 eggs, beatenolive oil for shallow frying200g Fontina or Gruyere cheese, cut into 1/2 inch dice100g freshly grated Parmesan cheeseTomato Sauce1 medium onion, finely chopped6 tablespoons extra virgin olive oil400g can chopped tomatoes6 basil leavessea salt and freshly ground black pepperPreheat oven to 200c (400f). To make ...

Roasted Fennel, Chilli and Sweet Potato Salad 2007-06-15 01:22:00 My daughter usually calls me on her way home from school wanting to know what's for dinner and when I say a salad, she normally groans! However, after tasting this salad there wasn't any pushing of food around in hopes the salad would magically disappear! This recipe hails from an Australian magazine called, 'Sumptuous'. Sweet potatoes and fennel are a good source of vitamin A, C, B6, iron, potassium and fiber. Fresh fennel should have a fragrant aroma, smelling subtly of licorice or anise.Serves 42 small fennel bulbs, quartered1 sweet potato, peeled and cut into 1 inch pieces4 whole large red chillies1 head of garliczest from 1 lemonolive oil for cookingsea salt and freshly ground black pepper1 bunch of rocket2 tablespoons pumpkin seeds2 tablespoons balsamic vinegar4 tablespoons olive oilPreheat oven to 180c. Place fennel, sweet potatoes, chillies, whole garlic cloves and lemon zest in a bowl. Drizzle with olive oil, salt and pepper and mix until coated. Spread on a tray an ...

Mussel Soup with Tomatoes and Saffron 2007-06-13 00:44:00 This Moroccan-inspired soup is enjoyed best in cool weather but the air conditioner is on so this soup is still a good option. This recipe is adapted by Dean & Deluca's book, 'The Food and Wine Cookbook'. Saffron is expensive (it takes 75,000 handpicked blossoms of saffron to make up 1 pound) but adds intense color and honey-like flavor to a dish. Research shows that saffron offers plenty of unexpected health benefits (alleviating depression and even preventing cancer). For more on health benefits of saffron and other uses, click here. Store saffron in a cool, dark place or in your freezer for up to 2 years. Toast the threads in a dry pan for a few seconds, or rub them between your hands to release saffron’s aroma and oils before steeping them in hot water.Serves 4 (as a main course)2 tablespoons extra virgin olive oil1 large onion, chopped2 large carrots, peeled and diced1 leek, white part only, cut into small round1/2 teaspoon sea salt5 garlic cloves, chopped30-40 mussels (sc ...

Soy Sauce Chicken Wings 2007-06-11 04:28:00 Chicken wings are economical, quick and easy to prepare when time is of the essence. Another great recipe adapted from Kylie Kwong's book 'recipes and stories'.Serves 41kg chicken wings1 tablespoon brown sugar1/3 cup honey1 teaspoon fish saucecoriander for garnishSauce3 garlic cloves, chopped1/4 cup light soy sauce1/4 cup dark sauce1 tablespoon fish sauce1/2 teaspoon sesame oil1/4 cup dry sherrysmall bunch of coriander (roots, stems and leaves) finely chopped1 tablespoon brown sugarPreheat oven to 170c. Place sauce ingredients in a baking dish and stir to combine. Add chicken wings and coat well with the sauce. Sprinkle with brown sugar and drizzle with honey. Bake, uncovered, for 20 minutes, then increase the heat to 220c and cook for a further 10 minutes or until the wing tips are crispy and caramelised. To serve, arrange chicken wings on a platter and sprinkle with chopped coriander leaves and fish sauce.The Culinary Chase's Note: I found that leaving the chicken wings to ...

Vietnamese Squid Salad 2007-06-08 00:39:00 This fresh, aromatic salad highlighted by a sharp dressing is full of flavor and color! Thai basil used here works well in Asian cooking (there are over 60 varieties of basil). Interestingly enough, basil, which grows in many regions throughout the world, was first native to India, Asia and Africa. Thai basil has small leaves, purple stems and a subtle licorice taste. This recipe is adapted from Kylie Kwong's book, 'Kylie Kwong, Recipes and Stories'. Her book not only contains great Asian recipes but also a glimpse into the history of her family living and growing up in Australia. Kylie has her own restaurant in Sydney called Billy Kwong. Click here for the restaurant review.Serves 2 (as an entrée)100g squid, cleaned1 tablespoon oil1 cup Chinese white cabbage, julienne1 cup carrot, julienne2 tablespoons green shallot, julienne1/2 cup peeled cucumber, finely sliced on the diagonal2 tablespoons mint, roughly chopped2 tablespoons coriander leaves, roughly chopped2 tablespoons Tha ...

Caramelised Onion and Rosemary Quiche 2007-06-06 01:20:00 The sweetness of the onions along with the distinct flavor of rosemary infused in this dish will have everyone asking for more. The regular consumption of onions has, like garlic, been shown to lower high cholesterol levels and high blood pressure. Onions also help maintain healthy bones and are a very good source of vitamin C. This recipe is adapted from Australia's Good Taste magazine.Serves 41 sheet frozen ready-rolled shortcrust (thawed)2 tablespoons olive oil1kg brown onions, halved and thinly sliced1 tablespoon fresh rosemary, chopped80g goat's cheese, crumbled60ml (1/4 cup) thickened cream4 eggsPreheat oven to 200c. Line a 3.5cm deep, 22.5cm base fluted tart pan. Place pastry over pan and trim any excess. Place in fridge for 10 minutes to rest. Cover pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 15 minutes. Remove paper and weights. Bake for a further 10 minutes or until crisp. remove from oven. Reduce oven temperature to 180c ...

Gazpacho 2007-06-04 02:39:00 The past few days have been very hot and humid (click here) and even though I am used to the heat, the other day was really too hot to cook. Something cool, refreshing and healthy was in order and this liquid salad was just what I was looking for. Traditional Gazpacho is made in a mortar with stale bread (week old). The bread and vegetable mixture is pounded to a paste, tomatoes added, olive oil and finally the vinegar tasting all the time to make sure you've got it right. Depending on the regions of Spain and the cook, almonds and garlic are used whereas tomatoes and peppers are omitted. Some use beef or chicken stock in lieu of tomato juice so this dish is really open to interpretation. The following recipe embodies a 'new world' version of what was once a peasant soup. Serves 41 small cucumber3 spring onions4 tablespoons of chopped coriander1 red capsicum (bell pepper)1 green capsicum2 sticks celery4 medium tomatoes or 425g canned tomatoes1 medium red onion1 cup tomato juice ...

Zucchini Rolls with Smoked Salmon Cream Cheese 2007-06-01 01:54:00 Summer is here when you serve these little delights to your family and friends. Make these ahead of time and leave in the fridge until your guests arrive.Serves 4 (as an appetizer)185g smoked salmon (flaked with a fork)226g smoked salmon cream cheese1 tablespoon garlic, finely choppedsmall bunch of chives, choppedfreshly ground black peppersea saltextra virgin olive oil1 zucchini (about 8 inches long) cut in halfMix together smoked salmon, smoked salmon cream cheese, chives and garlic. Use a potato peeler on the zucchini to make thin slices. On a tray, drizzle olive oil, salt and pepper, then place the sliced zucchini on top and drizzle olive oil, salt and pepper again. Let stand for 5 minutes. Place cream cheese mixture on one end of the zucchini and roll up.The Culinary Chase's Note: For added flavor, place a small piece of smoked salmon on the end of the sliced zucchini before adding cream cheese mixture, then roll up. Use yellow or green zucchini or both for color contrast. ...

Linguine with Chilli and Tuna 2007-05-30 03:19:00 I'm always on the lookout for simple and refreshing recipes and this one hits the spot! The chilli adds color while the lemon zest and juice give it its zing. An easy meal to prepare especially for those unexpected visitors! This recipe is inspired by Nigella Lawson's book, Forever Summer in which she uses crab and watercress.Serves 42 cloves garlica pinch of sea salt1 large red chilli, deseeded and finely chopped200g canned tuna125ml extra virgin olive oiljuice and zest of one lemon500g linguinehandful of fresh parsley, roughly choppedhandful of rocket, roughly tornPrepare pasta according to packet instructions. In a large pestle and mortar bash the garlic cloves with the salt so that it makes a smooth paste. Then add the chilli and crush again. Add tuna making sure to break up the flakes with a fork. Pour in olive oil and mix. Zest the lemon over the mortar and then add the juice. Mix well with a fork. Drain pasta and tip into a serving bowl. Add the tuna mixture to the ...

Beef and Broccoli Stir Fry with Oyster Sauce 2007-05-28 02:00:00 One of the nice things I like about cooking Chinese food is that once the prep work is done, the food literally takes minutes to cook and then dish up. This recipe is adapted from Williams-Sonoma Asian cookbook. Chinese cooking is all about fresh ingredients bought the day you want to make the dish.Serves 4500g flank steak1 tablespoon cornstarch1/4 teaspoon sea salt1/4 teaspoon sugar1/8 teaspoon baking sodaSauce:2 tablespoons oyster sauce1 tablespoon dark soy sauce1 tablespoon light soy sauce1 teaspoon peanut oil1 teaspoon cornstarch1/2 teaspoon sugarCombine the above sauce ingredients in a small bowl and add 2 tablespoons water.125g small broccoli florets3 tablespoons peanut oil2 cloves garlic, minced2 slices of ginger, minced1 small onion chopped into 1 inch pieces1 tablespoon Chinese rice wineCut the steak into 3 inch long strips (1/4" thick). In a bowl stir together the cornstarch, salt, baking soda and 2 tablespoons water. Add the beef and stir until combined. Let stand at ...

Chocolate Cheesecake Muffins 2007-05-25 07:28:00 Not exactly a guilt free dessert but delicious just the same! The cheesecake topping rounds out this dessert. This recipe is adapted from Australian Good Taste magazine. Serve these muffins with a chocolate sauce for more decadence.Makes 12 muffins200g dark chocolate, coarsely chopped100g butter, melted225g (1 1/2 cups) self raising flour30g (1/4 cup) cocoa powder80ml (1/3 cup) milk4 eggs270g (1 1/4cups) caster sugar270g (1/2 cup) sour cream2 x 250g cream cheese, softened at room temperatureChocolate Sauce200g dark chocolate, coarsely chopped300ml thickened creamPreheat oven to 160c. Brush twelve 200ml muffin pan with melted butter to grease. Place the chocolate and butter in a bowl over a saucepan half filled with simmering water and stir with a spoon until melted and smooth. Remove from heat. Add flour, cocoa, milk, 2 eggs and 155g (3/4 cup) sugar to the chocolate mixture and stir until well combined.Use an electric beater to beat the cream cheese, sour cream and remaining sug ...

Zucchini Fritters 2007-05-23 02:03:00 These veggie patties are an easy starter and compliments a green salad for a meat free summer's lunch. Zucchini contains large amounts of folate (production and maintenance of new cells) and potassium (helps the kidneys function normally), and the rind contains the nutrient beta-carotene.Makes about 25 patties700g zucchini6 spring onions, finely choppedsmall bunch of parsley, choppedsmall bunch of mint, chopped2 eggs, beaten250g feta cheese, cumbled140g floursalt and pepper to tasteolive oil for frying2 limesCoarsely grate the zucchini and add to a bowl. Add a couple teaspoons of sea salt, mix and let stand 20 minutes. Remove by handful and squeeze excess liquid from zucchini. Spread this squeezed zucchini onto paper towel and then pat dry. Place dry zucchini in a bowl and add spring onions, feta, parsley, mint and paprika. Stir until combined then add eggs and stir. Add flour and mix until combined.Heat a couple of tablespoons of olive oil in a pan and drop heaped tablespoons o ...