Rosh Hashana Community Dinner 2007 This year the Jewish New Year, Rosh Hashana begins at sundown on September 28. Normally at Rosh Hashana I have a rather fixed menu, sneaking in one or two new dishes for variety. Two years ago I decided to shake things up, discarding my customary Coconut-Raisin Challah with an Apple Honey one that I discovered online. Well, I loved that recipe so much I have decided... 

Trinidad & Tobago celebrates its Republic Day on September 24th. This day is usually quieter and more understated in celebration than Independence Day, but equally looked forward to for it is respite from the work week Here is a menu suggestion for your table! • Grated Carrot and Raisin Salad • Trinidad Callaloo (vegetarian) • Angel Hair Pasta with Pine Nuts and Sundried Tomatoes •... 

Inside Woodbrook’s best kept secret, Cafe Marrakesh. Review coming soon! *Gasp* I never thought it would happen, but it has. The Naparima Girls Cookbook has fallen out of the Trinigourmet Hotlist! This perennial favourite has now been pushed aside by several new debuts, many of them focused on the cuisines of the Spanish speaking Caribbean. Enjoy these new titles, as well the hotshot debut... 

When I originally posted the above (in May 2007) my Mother and I had started regularly making our own bread in bulk. In the years since my Mom was diagnosed with celiac disease and I myself cut back immensely on my own flour intake. As a result, my breadmaking is now much less frequent but it’s something that I still do enjoy. Unfortunately the cost of living still continues to rise, making... 

I see plenty of recipes for accra in West Indian Cookbooks but often they bear little resemblance to Trinidad Accra. My Jamaican mother tells me that what she knows as accra is a saltfish fritter, flat, fried brown. Here in Trinidad however accra is a puffy fried dough ball, made of a highly seasoned dough into which shredded saltfish has been mixed. I’ve had it at weddings, gatherings, and... 

This post was originally published on June 21, 2006. It has been updated three times since then. First they were good for you. Then they were bad. Then they were good again. Trying to keep up with the ‘experts’ is a dizzying game sometimes! Still, when my mother expressed concern over my consuming an egg a day I decided to find out what the most recent consensus is. Up until 2006,... 

Several years ago, the UK based Trini food blogger Can Cook Must Cook posted on “Those Disappearing Pleasures”, the snacks of her childhood which no longer appear on Trini shop shelves. Out of the names she called I could only recognize ‘rock cake’. Bellyful? Shaddock Candy? Kaser Balls? Wha dat? This made me more than a little sad. Apparently many of these items fell out... 

This post was first published February 8, 2009. It has been updated twice since then. What do you get when you combine Fried Eggplant with the skill and experience of a world class chef? These out of this world ‘Eggplant Cutlets’. Like many of the Mario Batali dishes that I have tried, this recipe provides rich flavour and a satisfying contrast in textures, through what appears as relatively... 

This cake is Dorie Greenspan’s take on tiramisu, but, as the title alludes, in cake form. When I first baked this dessert, back in 2009, it was also the first time that I’d worked with mascarpone. I instantly fell in love. It’s so light and smooth and reminds me clotted cream (a rather unhealthy indulgence of mine ) Like all of Dorie’s recipes, that I’ve tried to date,... 

Opening of the Churchill-Roosevelt/Uriah Butler Interchange, May 1 2009 August 31st is Trinidad’s Independence Day. This year’s menu is a trifecta of the new, the old, and a new twist on an old favourite What will yours be this year? • Sarina’s Spinach-Ginger Salad • Bertie’s Trinidad Pelau • Sarina’s Independence Day Sugar Cakes To learn more about Independence... 

Michael's Genuine Food: Down-to-Earth Cooking for People Who Love to Eat by Michael Schwartz, JoAnn Cianciulli (3)Buy new: $35.00 $23.03 48 used & new from $16.74Description: James Beard Award–winner Schwartz serves up a stellar mix of meticulously planned recipes that focus on local ingredients and fresh, seasonal flavors. Sensible and simple, Schwartz is determined to make his audience comfortable... 

MMMM pawpaw. Growing up it was probably near the bottom rung of my favoured fruits. It wasn’t sweet enough, the seeds wigged me out, and the texture was just too bleh. In an effort to get me interested my mother would serve it to me drizzled in honey. This attempt worked more times than not, and as I got older my palate started to enjoy and appreciate this fruit, with or without adornment. It... 

This entry is part 4 of 4 in the series Top Trini Condiments This post was originally written for a 2007 installment of “Waiter There’s Something in my…”! The theme was sauces. Originally I had thought of coming up with a pasta sauce as I haven’t made pasta in a while, however over the past week we have been flooded with mangoes (from friends and neighbours). The influx... 

Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes by Oswald Rivera (21)Buy new: $19.95 $13.12 58 used & new from $5.06Description: Puerto Rican cuisine, with its strong Spanish and African influences, holds a unique position in the world of Caribbean cooking. The food is spicy, hearty, healthy, sensuous, and adventurous. The 240-plus recipes included here range from traditional island... 

. From Epicentre.com: Ginger is one of those ingredients that can be many things to many people. Not only is it used in cuisines around the world, but it also comes in a variety of forms fresh, pickled, dried, and crystallized among them . People who bake may immediately call to mind the ground ginger they use in gingerbread or the jewel-like crystallized ginger they add to holiday cookies and cakes.... 

Since 2009 I have actively incorporated more raw and vegan dishes into my regular diet and have found the benefits to be multifold. For one my body hasn’t succumbed to flus the way it regularly did in the past and I have found that many autoimmune responses that I had in the past to stress have become a lot more manageable. With many of my favourite fruits and vegetables currently back in season,... 

This post was originally published on October 13, 2006. It has been updated twice since then. Bake is a popular breakfast bread here in Trinidad. Hearty by nature, its heavy crumb keeps you feeling satisfied for hours. Especially when taken with a savory topping. My version here, raises the fiber content through a healthy dose of wholewheat flour. Be sure to pay attention to the resting time and... 

Writing is a funny thing. Some days the words seem to flow effortlessly and other days it’s a struggle. I’ve spent the last few hours hemming and hawing around beginning this post and it really isn’t anything that complex or profound. If it wasn’t for the fact that it’s for an online event that ends today I probably would just leave it with the 1000+ drafts that I currently... 

This recipe’s origins lie in an impulsive purchase of starfruit (carambola) in 2007. Somehow I had an idea of using it to make a cheesecake topping but the cheesecake never materialized and I was stuck with the silly things in my vegetable drawer. Rather than let them go bad I pondered what else I could use it for. See I’ve been committing myself to not only recreating and sharing as... 

Handcarved wood ornament – Anthony ‘Chinman’ Trotman Dear Readers, Won’t you take a second to let me know which of the below you’d love to see on the site? What Recipe Would You Like To See Next On Trinigourmet? Trinidad-Style 'Stew Fish (59%) Fizzy Mauby (19%) Ciabatta Rolls (15%) Tuna & Pasta Melt (7%) Total Votes: 254  Loading ... Stay tuned...