This meal came together relatively quickly. It is a classic one-pot dish based on veggies that are on ‘standby’ and tinned pantry staple. What gives it a little twist from other cobbler-style casseroles is the use of cornmeal as the crust. As I enter my 3rd year of preparing gluten-free meals where my mother is concerned I have come to have an even greater respect for cornmeal’s... 

One of the things that I love about operating Trinigourmet is the wealth of knowledge and experiences that readers bring to the table. Whether it’s commenting on other’s questions left in posts, participating in the #caribbeancooks hashtag on Twitter, or contributing to my Facebook presence, I am always left inspired. Case in point. Recently I asked fans of the Trinigourmet Facebook page,... 

Oiled down (also more commonly referred to as ‘oildown’) is one of those truly transcendent West Indian delights. As I wrote, in one of this blog’s first entries: “Oil Down, is a colloquial Caribbean name for any dish of starchy vegetables cooked in coconut milk until all the milk is absorbed and the ingredients have turned into a creamy mush (or have ‘oiled down’). The... 

This entry is part 2 of 3 in the series Summit Of The AmericasFamous in Brazil We call chuchu christophene Click here to learn more Tweet  Read More →

Adapted from a recipe in Bon Appetitmagazine, this warm and creamy soup became an instant classic in my home and graced the table at last year’s Passover Seder. Butternut Squash Soup with Ginger Source: Adapted fromBon Appetit Yield: Serves 6 Ingredients 2 butternut squash (about 4 3/4 pounds total), halved lengthwise, seeded 2 tablespoons vegetable oil 2 cups thinly sliced onion 1 tablespoon... 

This post was originally published on February 6, 2009. It has been updated once since then for submission to Mango Moods Earlier this month I asked Trinigourmet readers on Facebook and Twitter what their favourite way to enjoy mango was. The runaway winner? Mango Chow! Green mango chow is a wonderful accompaniment to most meals. Light and yet spicy, it adds a tart sweetness when used as a condiment.... 

Once a baking test Now a Pesach tradition Try the steps below Fifteen-Minute Magic: Chocolate Amaretti Torte Page 276-277, Baking: From My Home to Yours Makes 8 Servings 6 large double Amaretti di Saronno or 18 mini amarettini cookies (2.75 oz) (other brands can be used as well) 3/4 cup almonds (blanched or not; whole, sliced or slivered) 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2... 

This post was originally published on February 18, 2009. It has been updated once since then. Prior to last year I had never heard of Yu Sheng (also known as Yee Sang), indeed I only became aware of its existence thanks to research done for a blogging event. As this year the Chinese New Year falls on Valentine’s Day it seemed only fitting to repost this recipe, which is one I’ve fallen... 

Finally! I have completed (and posted) a Daring Cooks Challenge on time! I have been cooking along with this most recent adjunct to the Daring Bakers community but have always ended up missing the deadlines for one reason or another. No more! This time around the challenge was Indian Dosas. I’ve made dosas before but this was my first time doing so with gluten-free flour. Two suggested accompaniments... 

This entry is part 2 of 3 in the series Summit Of The Americas Earlier this year when Trinidad hosted the Summit of the Americas, I came up with the idea to try to cook my way through the recipes of the attending nations. That never quite materialized in the timely manner that I had envisioned. This recipe was one of those. This simple tomato and onion salad is a customary accompaniment to meals in... 

This quick and simple salad is perked up by the addition of slivered stem ginger. Stem ginger is an ingredient that doesn’t get as much love as I think it should. It’s usually found in the baking aisle, but at times I have seen it hiding rather uncomfortably in the aisles that house ‘international ingredients’ and/or random salad dressings. From the Good Food Channel: Preserved... 

This entry is part 1 of 3 in the series Summit Of The AmericasFrom April 17-19 2009 Trinidad will host the Fifth Summit of the Americas. In recognition of this event, I am cooking my way through the dishes of the member countries. Enjoy! My first stop on my culinary tour of the member states that will be coming down to Trinidad next month for the Summit of the Americas is Peru, a country that I... 

This is a recipe whose origins have become lost to the sands of time (and disorganization), however it is fast, nutritious and never fails to please. It’s a regular part of my Purim menu because of the prominent role that chickpeas play in that festival. In Trinidad cuisine chickpeas are routinely served curried or fried. Rarely do they get to shine, relatively unadorned, as the main star. This... 

Hummus is a never-fail crowd pleaser and so deceptively easy to prepare! I love to offer hummus as a starter at Purim because chickpeas figure so prominently in the Purim story. This recipe comes from one of my favourite cookbooks The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews (you can read my review here). Although I have tried many hummus recipes and am not opposed the occasional... 

It’s with bittersweet reluctance that I bid February goodbye. Never has one month seen me cook and consume SO MUCH CHOCOLATE! Although my tastebuds do not approve of the inevitable shift that leaving the ‘month of love’ will bring, I can only think that my own waistline is relieved by the new page on the calendar! Still, if ever there was a recipe to end a chocolate high on this... 

Look at that cake! So perfect for this month’s Daring Bakers Challenge! Chocolatey, gooey, with a thin, crackly brownie-like crust… so light but rich, it melts on your tongue… and.. not a drop of flour in sight! *record scratch* … Yup, you heard me! A chocolate cake, luscious, decadent and gluten free! I loved dropping this piece of information on people, especially my... 

This recipe (well one of its variants) was my first introduction to raw ‘cuisine’. In my rather shallow, self-indulgent mind, if I could enjoy desserts as these, without fuss or guilt, I owed it to myself to learn more! Since then you’ll be happy to know that most of my raw consumption has expanded to include vegetables and proper meals, but raw brownies remain a guilt-free pleasure.... 

Blog Party #43 is here! The theme this month is “Spice It Up”. According to the event’s host Stephanie of Dispensing Happiness: The chill of February has definitely gotten to me. I’m cold. I’m tired of being cold. I want warmth…but it looks like the only place I can find that is in the kitchen! Well there are definitely no chills here in Trinidad, unless you count... 

Another hearty soup that I prepared on a damp, rainy night. It’s so thick and creamy no one will believe it’s also dairy-free! And, I can imagine that if there are kids or adults out there who usually don’t like broccoli this is a great way to sneak it to them as well! Creamy Broccoli Soup Source: unknown Makes 6 servings INGREDIENTS: 1 1/2 lbs. broccoli cut into small florets 1... 

Since mid-December I have spent my weekdays consuming mostly raw dishes and drinks. Smoothies in particular have become my staple breakfasts (and sometimes stand in for lunch and dinner as well!). They can be simple, just 2 or 3 ingredients, or elaborate, containing everything but the kitchen sink. This recipe for a Banana-Basil smoothie veers towards the simpler side of the spectrum which is why...