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: 33 0 27 1215

Articles from The Culinary Chase

Quinoa Salad 2007-05-21 03:16:00 Quinoa (pronounced keen-wa) is a grain that comes from the Andes mountains of South America. Quinoa's origins dates back to that of the Inca's. Quinoa has many nutritional benefits: rated 35 on the gylcemic index, high in iron, is a vegetarian's delight when maintaining protein intake, a good source of dietary fiber, gluten free (easy to digest) and high in magnesium. Quinoa has a pleasant, slightly crunchy, nutty taste. It can be used in salads, stuffings, risotto's, breakfast cereal, desserts. For more recipes on quinoa, click here.Serves 41 cup uncooked quinoa12 asparagus spears (grilled)4 oz. crumbled goat cheese or feta1/4 cup Kalamata olives, pitted and coarsely chopped4 tablespoons sun dried tomatoes, chopped1/2 tablespoon olive oil1 tablespoon balsamic or red wine vinegarsalt and pepper to tasteBoil water in a pot and add quinoa. Turn the heat down to low and cook until tender (about 20 minutes). Drain water and allow quinoa to cool. Chop asparagus into bite size pie ...

Cappuccino Jelly 2007-05-18 04:57:00 I was visiting my favorite bookstore the other day and noticed a new magazine called Sumptuous. I love magazines that are glossy, with loads of photos, inspiring food content as well as the latest in food trends. I earmarked several pages with recipes such as slow roasted shoulder of pork with lemon, fennel and garlic; duck and fig galette with spiced praline; black pepper caramel and chocolate oil; walnut, garlic and pomegranate dip with grilled flatbread; pear and parsnip dip; rhubarb and passionfruit trifle (need I say more?). Then I saw the recipe for Espresso Jelly. This isn't any ordinary jelly! I thought about making the jelly as shown in the magazine but I'm more of cappuccino fan so I improvised. Another lovely Australian magazine to add to my collection!Serves 612g sugar1/2 sheet gelatine6 ristretto (15ml or 1/2 an espresso shot)Place 2g (1/2 - 1 teaspoon) of sugar into 6 macchiato glasses. Evenly divide the gelatine sheet into 6 pieces and place one in each of the glasse ...

Pasta with Fresh Vegetables in Garlic Sauce 2007-05-16 03:13:00 Zucchini is a popular summer squash and its mild, delicate flavor makes it suitable for this dish. When choosing garlic, make sure it is firm with dry heads and smooth skin. Avoid garlic with sprouting green shoots as this shows it had aged (loss of flavor and rubbery in texture).Carrots are delicious eaten raw or cooked. Beta-carotene is not destroyed by cooking the carrots; in fact, cooking breaks down the fiber, making the carrots' sugars more available, giving them a sweeter taste (remember, though, not to over cook!). Carrots are an excellent source of vitamin A.Serves 43 medium carrots2 small zucchini1 small head of broccoli cut into florets1 tablespoon olive oil1/2 an onion, chopped4 garlic cloves, minced1/2 cup chicken broth1/2 cup cream (can use whole milk)1/2 teaspoon sea salt1/2 teaspoon dried leaf tarragon1/4 teaspoon freshly grated pepper2 cups hot, cooked, drained pasta (fettuccine, ziti or shells)Cut carrots and zucchini lengthwise into thin slices with vegetable pee ...

Chilled Rhubarb Dessert Soup 2007-05-14 04:50:00 Growing up in the East coast of Canada, rhubarb was always one of the first desserts we would eat to welcome Spring. Throughout the rhubarb growing season, my Mom would make rhubarb and strawberry pies, rhubarb stews, rhubarb crumbles and of course rhubarb preserves. We never seemed to tire of this vegetable that is so often used in pies and desserts! Fondly enough, rhubarb is often commonly mistaken to be a fruit but instead is a close relative of garden sorrel. Rhubarb originated in Asia over 2,000 years ago and was initially cultivated for its medicinal qualities. It was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America. Rhubarb is rich in vitamin C and dietary fiber. This recipe is adapted from Canadian Living magazine.Serves 4740ml (3 cups) chopped fresh or frozen rhubarb500ml (2 cups) water250ml (1 cup) chopped, hulled strawberries125ml (1/2 cup) granulated sugar1 teaspoon grated orange rind50ml (1/4 cup) orange juiceIce cream or ...