Cookstr.com

Andrew Chase

Andrew Chase
Did you know?

After studying at Columbia University in New York City, Andrew Chase honed his culinary skills working at restaurants in Taipei, Hong Kong, Manila, and Shanghai. He is well known and admired for his Asian-inspired cooking.

Andrew Chase
Andrew's Featured Recipe
Grilled Salmon with Ginger and Green Onion Relish

Click here for recipe

Andrew Chase began cooking as a child, during which time he had an exceptional mentor. Charles Banino, executive chef of the Ritz Carlton Hotel in Paris and Boston, was a family friend and frequent visitor in his parents’ home.

 

Today Andrew’s kitchen philosophy is the passionate – but exquisitely simple – credo of a true food and wine lover: “Find the best seasonal ingredients, inspire your cooking with fresh ideas, enjoy the cooking process, and share the results with friends and family. And take two sips of good wine between every bite.”

 

Andrew currently works for Homemakers and Canadian Living magazines and used to be  associate food editor and wine writer for Canadian Living. He is also a contributor to Gastronomica (UCLA) and is the author of The Asian Bistro Cookbook, The Blender Bible, 400 Blender Cocktails, and 200 Best Ice Pops. From 1999 to 2001, he wrote a food column for the Toronto Star newspaper.

 

From 1989 until 2000, Andrew was chef, proprietor and sommelier at a number of restaurants in Toronto specializing in pan-Asian cuisine, including Berkeley Café, Café Asia, which was named one of the top four restaurants in the city by Toronto Life Magazine, and Youki Asian Bar and Bistro, which was listed among the top 20 restaurants in Canada in Where to Eat In Canada, and highly recommended by Germany’s Fizz and the United State’s Zagat’s Survey.

 

Andrew was educated at Columbia University and graduated with a degree in art history and Chinese  language). He studied at National Taiwan University in Taipei, where he earned a masters degree in  Chinese and Buddhist philosophy.

 

Andrew lives in Toronto, Canada, where he moved in 1988.

 

Latest Recipes

Asian Gazpacho

This is a terrific summer recipe during July and August when the days and nights can be hot, hot, hot. Asian Gazpacho is a cold soup that will be extremely refreshing as a starter for your meal. This particular recipe leans toward a tomato base. Korea and Japan are two of the only Asian countries that are known for preparing cold soups. Gazpacho is much more common in the Philippines, where a much stronger Spanish influence still exists among its citizens. Enjoy this change of pace on your summer menu.

(1 Votes)

Chinese Braised Mixed Mushroom Noodles

This recipe is based on Chinese vegetarian mushroom dishes. Traditional Chinese vegetarian fare for religious Buddhists includes no garli...

(1 Votes)

Grilled Salmon with Ginger and Green Onion Relish

Here is a twist on salmon with an Asian bent. Although the Chinese frown on grilling, this recipe has you use the grill to prepare the salmon. You then pair it with a delicious ginger and green onion relish, created with a Chinese sauce for chicken in mind. Salmon fillets are preferable for this recipe, but salmon steaks would also suffice. Relish lovers will enjoy this new take on salmon that combines traditional Chinese flavors with a fish staple that many prepare weekly or monthly. Enjoy your dish that will carry your taste buds above and beyond the Great Wall of China.

(1 Votes)

Taiwanese Seafood Paella

Here is a divine dish to serve at a dinner party. This seafood gem will add an elegance and set a Taiwanese tone that guests will salivate over. The paella will entertain your taste buds with its generous use of basil and chilies. This dish can be paired with a clear soup for an appetizer and one or two vegetable side dishes to complement the array of seafood it has to offer. The sticky rice that serves as a base wonderfully soaks up the juices of the seafood, making the dish flavorful and lasting for the palette. Your guests will remember this dinner and its thoughtful presentation.

(1 Votes)

Crispy Rice Vermicelli with Seafood in Coconut Sauce

A dish that will make you feel as if you have visited the Philippine Islands can be a great summer entree for a dinner party. This light and tasty seafood and rice dish will give some ethnic flair to your overall presentation. The Filipino coconut sauce is an absolute staple among islanders. Pouring it over the deep fried rice with crispy and soft noodles will help to develop new layers of texture and enhance the eating experience. This also gives a new twist to your seafood, with the same spice and excitement you can find in the Philippines.

(1 Votes)

Peking Savory Fried Cornish Hens

This dish might seem a bit complicated after all, the chicken is marinated, steamed and then fried but this time-honored Chinese meth...

(1 Votes)

Fudge Ice Pops

These ice pops are rich and chocolate-fudgy, definitely a step up from the commercial treat, but they still retain the youthful spirit of...

(1 Votes)

Sweet Cherry and Currant Ice Pops

Sweet cherries share the same season as white and red currants, and the tartness of currants adds considerable depth to the sweet cherry ...

(1 Votes)

Chicken and Vegetable Salad with Chinese Sesame Sauce

This Chicken and Vegetable Salad with Chinese Sesame Sauce is a colorful Asian salad recipe that can be enjoyed at any meal. Chicken breast here is what adds a protein element, but you could easily substitute it for tofu if you're looking for a vegetarian salad recipe. Loaded with vegetables such as cucumbers, bell peppers, and radishes, and paired with a light vinaigrette dressing, this healthy salad is a great way to enjoy Chinese food while watching your waistline! You can't miss with this vegetable salad - it combines the flavors of restaurant-style Chinese food recipes while delivering a blast of nutrition.

(1 Votes)

Coconut Ice Pops

Coconut milk - the juice extracted from grated mature coconut flesh mixed with water - has a natural affinity with palm sugar, which is m...

(1 Votes)

Filipino Turmeric-Scented Pork Stew

Another simple homestyle dish from the northern part of the Philippines, this vinegar-based stew has an unusual, delicate flavor and a pl...

(1 Votes)

Korean Sweet Pickled Radish

This is a refreshing relish with a pretty color that can accompany almost any dish.

(1 Votes)

Quick Cream Cheese Dips

You’re short on time and guests are arriving. The blender to the rescue with these quick dips!

(1 Votes)

Quick Hummus

Hummus is a popular chickpea dip for pita bread and vegetable crudités.

(1 Votes)

Buttermilk Dressing

Try this delicious low-calorie salad dressing drizzled on hard-cooked eggs or pasta salad.

(1 Votes)

Hollandaise Sauce

Fresh homemade hollandaise sauce on blanched asparagus is heaven on a plate. Topping simple steamed broccoli or cauliflower, this egg-ric...

(1 Votes)

Aioli

Use aioli for fish, boiled meats, boiled potatoes or beets, or as a dip for vegetable crudités. For an even more garlicky aioli, add up t...

(1 Votes)

Pesto

Makes about 1 cup (250 mL)

(1 Votes)

Summer Smoothie

(1 Votes)

Creamy Coffee Slushy

The stronger your coffee, the better the slushy.

(1 Votes)

Bananarama

(1 Votes)

Fresh Vegetable Spring Rolls with Filipino Garlic Sauce

Most Southeast Asian countries have a version of fresh spring rolls. Filipinos have adapted the original Fukien unfried spring rolls (lun...

(1 Votes)

Thai Grilled Chicken Wings

The fragrant marinade and glaze exemplifies the traditional Thai blend of spicy, sweet, savory and sour in one dish. Marinated wings are ...

(1 Votes)

Chinese Spicy Pickled Napa Cabbage

This is a famous pickle from northern China. The spiced Napa cabbage is soured naturally at room temperature; it will continue to sour sl...

(1 Votes)

Thai Cucumber Relish

This is a simple relish, traditionally served with satays and fried foods.

(1 Votes)

Banana and Chocolate Spring Rolls

This dessert is inspired by a snack sold from street stalls everywhere in the Philippines. It is a simple dish that goes very well with i...

(1 Votes)

Raspberry Meringue Ice Pops

Italian meringue is a cooked meringue, which has a thick, silky texture. It is often used as a base for European-style sorbets, but here ...

(1 Votes)

Pomegranate Berry Ice Pops

Pomegranate juice makes a wonderful base for strong-flavored berries such as wild blueberries or raspberries. The result is an intensely ...

(1 Votes)

Avocado Ice Pops

In Mexico and other parts of Central America, avocados are sometimes used in sweets. This use certainly won’t seem strange to Filipino, V...

(1 Votes)

Traditional Kulfi Ice Pops

This is the traditional way to make kulfi, India’s version of ice cream pops: from concentrated milk that has been cooked down to about a...

(1 Votes)

Strawberry Lassi Ice Pops

Honey and a touch of black pepper flavor these lassi-inspired ice pops.

(1 Votes)

Margarita Ice Pops

This frozen Margarita is a true classic.

(1 Votes)
Cookbooks, etc

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password