# TriniGourmet.com > The Cuisine of Trinidad & Tobago, The Caribbean & Beyond! ### Posts #### ::MISSION EP.1 "Who I Am" I can't believe that this is my first blog post of 2019. If you follow me on social media (links below) you will realize that after a 6 month+ hiatus I started to post regularly again in September. But in the online world that is several generations so please, allow me to re-introduce myself! In this short series I will take you behind the scenes of my life and brands over the past few years and bring you up to date on where TriniGourmet is heading moving forward! [embedyt] https://youtu.be/71SEjF_F2tg [/embedyt] LIKE • SHARE • SUBSCRIBE! ***** Instagram: http://www.instagram.com/TriniGourmet TikTok: TriniGourmet Facebook: http://www.instagram.com/TriniGourmet Website: http://www.TriniGourmet.com *** NEW! Join my Patreon Community (get early access, EXCLUSIVE content and even listed in my video credits!) - http://www.patreon.com/SarinaNicole   #### 'Raw' Avocado Icecream (recipe) MMMM avocado. I've had more than my fair share this month as an experimental week of Raw Eating became a gradual lifestyle change. I've always loved avocados. All they need is a little salt and black pepper at the peak of their ripeness to turn their rich creamy texture into something almost other-worldly. Until this week however, I've only ever thought of them as a savoury ingredient. That all changed when I came across a recipe for Avocado Ice Cream! Avocado as dessert? Hmmm... my usually cautious palate would have skipped this recipe in November, however over the past 30 days I have found myself attempting (and adapting) a variety of raw recipes, most of which combined ingredients in a way that first disturbed me logically, but upon each tasting won me over, time and time again. So, when a recipe for Avocado Ice Cream came along, my initial reaction was no longer "Hell No" but instead a cautiously curious "Why not?" If ever I need a reminder that it's good to step outside of one's comfort zones from time to time, this recipe will be it. The avocado's smooth nature, lends itself well to providing the silky texture that is loved in an icecream. Honey and vanilla extract then add some much needed, and surprising, sweetness without overpowering the dominant flavours. Although it wasn't in the original recipe, I also added some flaxmeal, as I have become a huge fan of its properties and have found myself looking for ways to incorporate it into as many meals as possible. As if raw desserts were not already surprisingly delectable, I find myself still amazed that they are so darn healthy as well! For those of you in tropical climates, such as myself, why not go bold in the New Year and give it a try when you get a chance :) And for those of you facing the snow, hope I didn't make you feel even chillier :) P.S. As I actively incorporate more raw dishes into my daily diet (my goal is to remain 60%-70% raw in 2009) I will be sharing more and more of these recipes with all of you. To this end I have added a 'raw' tag to my recipe database. The offerings are scanty at the moment, but I do expect that to change :) Many changes will be coming to TriniGourmet.com in the New Year visually and otherwise and I want to thank everyone who has been with me on my culinary journey so far. May we continue to share and eat :D HAPPY NEW YEAR! 'Raw' Avocado Icecream Source: Adapted from a recipe on GoneRaw.com INGREDIENTS: 1 1/2 cups cashews (soaked, in enough water to cover, for 4 hours) 2 avocados 2 cups water 1/4 - 1/2 cup honey (taste to test) - substitute agave/stevia to taste for vegan 2 tablespoons coconut Oil 2 teaspoons flaxmeal 2 teaspoons vanilla extract 1/2 teaspoons apple cider vinegar pinch of sea salt METHOD: 1 Put cashews, avocado and water in blender. 2. Blend until smooth 3 Mix in remaining ingredients until smooth #### 'Raw' Tomato & Macadamia Mozzarella Linguine (recipe) When I first learnt about Chef Spotlight Dinners organised by Joelen of Joelen's Culinary Event I thought it would be the perfect opportunity to showcase another raw dish and to learn about those chefs who specialise in preparing (and popularizing) raw cuisine. Among the key names that I came across (and whose work really resonated with me) were Chad Sarno, Sarma Melngailis, and Roxanne Klein. However, for this challenge I decided to prepare a recipe by the British raw chef, Russell James. Like the other chefs mentioned I like his fun and inventive use of ingredients and colour. I also realize that I am most drawn to those chefs who approach raw cuisine as another healthy alternative to conventional food preparation rather than an all-or-nothing ideological dogma. Hailed by "The Times" as the UK's leading raw chef, Russell James is the chef and face behind The Raw Chef. In his Twitter profile he says he's "making raw food fun & sexy, as it should be!" This recipe is a raw pasta 'linguine' of carrot and parsnips, combined with a red pepper sauce and faux mozzarella sauce. As parsnips are insanely expensive here I substituted zucchini, and for the same reason cashews stood in place of macadamias. This pasta was also the perfect chance to whip out my recently purchased mandolin. I haven't worked with one in years and it definitely made making perfect julienned 'noodles' hassle-free in a fraction of the time! In the future however I think I will stick to making raw pasta with my vegetable peeler. It was after 10p.m. when I began making this recipe and close to 11p.m by the time I finished. I hadn't ate much that day so you can only imagine my immense disappointment when, just a several bites in, a familiar cluster of symptoms began to develop and I had to push my plate away. Subsequent internet research revealed that nutritional yeast (one of the recipe's ingredients) often contains free glutamic acids, similar to MSG, and was no doubt the reason for the sudden onset of discomfort that I experienced :( This problem only happens with nutritional yeasts dried at high temperatures. Nutritional yeasts developed at a low temperature, such as Frontier Nutritional Yeast, are supposed to be free of glutamic acids. Good to know for the future! You'll be happy to know however that while I tried to contain the dizziness and intense fatigue that was setting in J was scraping the bottom of the bowl and licking his lips! Not only did he love this dish (and took the leftovers home with him), my parents did as well, so I do feel confident in saying that if you don't have MSG sensitivity you probably will love it as well. Tomato & Macadamia Mozzarella Linguine Source: Chef Russell James Makes 5 starter portions INGREDIENTS: Linguine 500 g carrots (about 4 medium carrots, peeled) 500 g parsnip (about 4 medium parsnips, peeled) 1/2 T salt 15 large basil leaves, chiffonade 2 T Italian seasoning 2 c baby plum tomatoes, cut into small sections Macadamia Mozzarella 1/2 c macadamias 1/2 c cashews 1 T Nama Shoyu or Tamari 2 t lemon juice 1/4 c water 1 T nutritional yeast Red Pepper Sauce 1/2 c pine nuts 1 red pepper 1/2 T lemon juice 1 T Nama Shoyu or Tamari 1 T agave METHOD: 1. Turn the carrot and parsnip into thin strands with a mandonline.or vegetable peeler. You can also make spaghetti using a spiral slicer. 2. In a bowl combine the vegetable pasta (linguine)you have produced with the salt and mix well by hand. Leave to stand whilst preparing the mozzarella. 3. Combine all mozzarella ingredients in a Vita Mix or food processor (a Vita Mix isn’t a food processor, it’s more of a blender but no other blender that I know of is suitable to make the cheese so an ‘ordinary’ processor is the next best thing). Blend until a creamy texture is achieved, you may need to add a couple of tablespoons of extra water to get it all to mix. Set aside. 4. Mix all Red Pepper sauce ingredients in a Vita Mix or blender until smooth(blender is ok for this at the mixture is saucier :-) than the cheese). Again, you may need to add water to get a ’sauce’ consistency. 5. Go back to the linguine and you should find that it has released it’s water and is now softer and has a cooked ‘al dente’ feel about it. Wash the salt off and dry with kitchen towel or a salad spinner. 6. Transfer linguine to a clean, dry bowl and add the remaining linguine ingredients. When thoroughly mixed add the macadamia cheese ans mix again by hand to coat all linguine in the cheese mixture. 7. Serve with the Red Pepper sauce. For the dinner party I built the pasta up in a metal ring that I bought from a cookshop and then removed the ring so you get a pasta ‘tower’. I then put the sauce in a sauce drizzle bottle and drizzled over the top. You can also garnish with more chiffonade of basil.SOURCE: TheRawChefBlog.com #### "Blanched" Basil Pesto (recipe) 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 have floating in cyberspace :lol: What makes this lethargy even more confounding, is that in the length of time it's taken me to actually sit down and write these sentences I could have started and completed another batch of the pesto which forms the basis of this post. That's how quick and easy it is! And in fact, I'm getting so giddy remembering how it tasted that my writer's block is fading rapidly now. Aw yeah! :D This batch of "Blanched" Basil Pesto was whipped up especially for this month's installation of Hay Hay it's Donna Day, a regular food event that I was honored to win (and host) in 2007 before I went on a blogging hiatus... This time around it's hosted by a blogger whose site I have lurked on for quite some time, Joey at 80 breakfasts. The recipe comes from that king of lifestyle simplicity Michael Chiarello and it differs from most pesto recipes that I've used in the past in that it requires you to blanch the greens before blending them with the nuts and olive oil. This is a touch that I believe was added to preserve the vivid green color and to soften the powerful punch that one would expect 3 cups of basil leaves to have! Our basil 'crop' So what is pesto exactly? According to Wikipedia: Pesto (Italian ['pesto], Genoese ['pestu]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto alla genovese). The name is the contracted past participle of pestâ ("to pound, to crush", from the same Latin root as the English word pestle), in reference to the sauce's crushed herbs and garlic. Immediately after completing this recipe (which start to finish probably took about 10 minutes) I put it to use. Not only did I toss it with some fettucine - yum! I also used dollops of it on that evening's Eggplant Cutlets (recipe coming soon!) and gave the last bit to my mom to use as her spread in her arepas (also coming soon!) "Blanched" Basil Pesto Source: Food Network/Michael Chiarello INGREDIENTS: 3 cups lightly packed fresh basil 1 cup lightly packed Italian parsley leaves 1/2 cup pure olive oil 1 tablespoon toasted pine nuts, see note 1 teaspoon minced garlic cloves 1/2 teaspoon fine salt 1/4 teaspoon coarsely ground black pepper 1/8 teaspoon powdered ascorbic acid (vitamin C) 1 cup freshly grated Parmesan METHOD: 1. Prepare a bowl of ice water. 2. Bring a large pot of water to a boil. 3. Put the basil and parsley in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly. (I just placed them in the top of a steamer) 4. Blanch for 15 seconds, then plunge the herbs into the ice water to stop the cooking. Drain immediately, squeeze the herbs dry, and roughly chop. 5. In a blender, puree the herbs with the oil, pine nuts, garlic, salt, pepper, and ascorbic acid. 6. When well blended, add the cheese and whir briefly just to mix. 7. Transfer to a bowl and adjust the seasoning. 8. Store the pesto in a small, covered container in the refrigerator for 1 to 2 weeks. Or freeze the pesto for as long as 1 month. #### "Paula's Done Lost Her Cool" - ade (recipe) When I read that YumSugar was having an American Idol Food Challenge my mind instantly went to Paula Abdul's bizarre TV appearances earlier this year when promoting the current season. Here in Trinidad we don't get FOX (the channel that airs American Idol) so I've never seen an entire episode, but as we get many of the channels that discuss and analyse the results and controversies (Sanjaya!) I certainly have seen my fair share of clips. This light and refreshing drink is great for everyday use as well as special occasions :) And even better because it's alcohol free it shouldn't conflict with any 'medications' you may or may not be on ;) Hear that Paula?! Coolade -------------------------------------------------------------------------------- Ingredients: 1 pkt strawberry jello 1 bottle 7-up 1 pint orange juice 2 cups simple syrup juice of 3 oranges 2 qts water 5 drops Angostura bitters pinch of salt Directions: 1. Dissolve jello and cool 2. Add 7up, orange, syrup and water 3. Add sugar, lime juice, salt and Bitters 4. Mix well and serve or keep on ice. #### "Set the House on Fire" Banana Cream Pie (recipe) I can scarcely believe that this post is so so late! It's been 'one of those weeks' for quite some time now. And though I should be grateful for all the activity, I'm definitely becoming a bit worn and longing for a little tranquility. As a result of all the to and fro going on right now I only made this pie the day before it was due, and now I'm finally writing it up (3 days after it was due). Tsk tsk tsk. From start to finish this recipe was a relative ease. I say relative because there was this pesky little moment when I almost set the house on fire (hence the title). But more on that later! To begin I whipped up what now have to be my favourite custard and pie crust recipes. I will definitely be using these again. This custard in particular was sublime. Incorporating butter, vanilla and cornstarch, it's not 'eggy' in taste at all. It's so delicate and velvety I had to refrain from 'sampling' the whole pot ;) I see myself making this custard again for puddings and trifles galore! The pie crust as well was a joy. Buttery and silky in texture I could tell it would be flaky and rich in flavour. Unfortunately I didn't factor for the high butter content, and when covering the top with foil (for blind baking) i didn't firmly wrap the foil over and over the edges. As a result, as it baked, pieces of the edge began to soften and fall over the edge, and because of the amount of oil promptly caught on fire around the heating element! Fortunately my nose detected the smell of smoke relatively quickly and I ran into the kitchen in time. Of course as I saw the flames growing larger I momentarily panicked, but that was immediately overidden by my logical side. I unplugged the stove, grabbed a bag of salt and started throwing handfuls in until everything had been put out. Oy vey! Fortunately, except for a few singed edges the pie crust was pretty much done, and I decided to leave it as is. After everything had cooled it was time to layer the bananas and custard. This all came together easily, as did the whipped cream topping. Because I don't like the feel of banana chunks I sliced the fruit into the thinnest of slivers. This ensured that it melded evenly with the custard, creating a resistance-free flavour infusion. At this point it was easy to forget the drama that had unfolded less than an hour later. And when I took my first taste, it was enough to make me want to court a million more fires just for another chance at this sublime slip of heaven :D MMM MMM MMM! For this Banana Cream Pie Recipe turn to pages 342 and 343 of Dorie Greenspan's Baking: From My Home to Yours or visit Amy of Sing For Your Supper #### "You Won't Be Single For Long" Vodka Cream Pasta (recipe) I first learnt about this Rachael Ray dish on Oprah and I won't lie, as a single girl, the name roped me right in :) A dish that practically guarantees a proposal? Where can I sign up?! Sadly I have not had a chance to try it on any prospective suitors but after making it for my family I got many sated mumbles and murmurs. Puzzled, as the recipe itself is pretty simple and basic I realized that the key to its supposed success has to be that sneaky vodka. I am not convinced that it actually cooks off, if you know what I mean ;) hehehe... "You Won't Be Single For Long" Vodka Cream Pasta Recipe by Rachael Ray Makes 4 servings INGREDIENTS: 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream 1 tablespoon butter 2 cloves garlic, minced 2 shallots, minced 1 cup vodka 1 cup vegetable stock 1 can crushed tomatoes (32 ounces) Coarse salt and pepper 16 ounces pasta, such as penne rigate 1/2 cup heavy cream 20 leaves fresh basil, shredded or torn DIRECTIONS: 1. Heat a large skillet over moderate heat. 2. Add oil, butter, garlic and shallots. 3. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. 4. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). 5. Reduce vodka by half, this will take 2 or 3 minutes. 6. Add vegetable stock, tomatoes. 7. Bring sauce to a bubble and reduce heat to simmer. 8. Season with salt and pepper. 9. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). 10. While pasta cooks, prepare your salad or other side dishes. 11. Stir cream into sauce. 12. When sauce returns to a bubble, remove it from heat. 13. Drain pasta. Toss hot pasta with sauce and basil leaves. 24. Pass pasta with crusty bread. #### 12 Beautiful One-Pot Meals You’ll Love One-pot dishes are joyful, easy, and one of the best ways to build your confidence in the kitchen. With just a single pot, you can create meals that feel abundant without the stress of juggling multiple pans. They are forgiving, approachable, and endlessly versatile. What excites me most is how one-pot meals offer a simple gateway into global cuisines. From a pot of pelau in Trinidad to a Moroccan tagine or Spanish paella, each dish tells a story of place and tradition while staying practical for everyday cooking. If you have ever felt anxious about ruining a recipe or wasting ingredients, these dishes will help you relax and discover just how capable you already are. Let’s explore the beauty of one-pot cooking together, and see how it can bring both flavour and freedom to your kitchen. Why One-Pot Meals Are Ideal Cooking can sometimes feel overwhelming. You want to make something delicious but worry about wasting ingredients, disappointing family, or spending hours in the kitchen. This is where one-pot meals shine. Here is why they are perfect for every level of cook: Saves time and reduces stress: Everything cooks together, which means less fuss and fewer dishes to wash up. Less chance of waste: With fewer steps and ingredients, there is less room for error. Confidence building: Once you learn the basics, you can cook without fear of failure. Versatility: Adapt recipes based on what you have in your pantry or what is locally available. Perfect for gatherings: One-pot meals have a homely, abundant quality that makes them ideal for serving friends and family. Core Principles and Techniques for Beautiful One-Pot Meals When it comes to one-pot meals, a few core techniques will make the difference between average and unforgettable: Browning first: Searing meat, poultry, or vegetables before adding liquid deepens the flavour base. Balancing liquids: Add just enough water, stock, or coconut milk to cook your grains or proteins without drowning them. Layering flavour: Start with aromatics like garlic, onion, and peppers. Add herbs and spices gradually, letting them bloom in the heat. Choosing the right pot: A heavy-bottomed Dutch oven or large cast-iron pot is ideal. Even heat is your friend. Timing matters: Hard vegetables go in first, tender greens or herbs near the end. Adjust as you go: Taste often, season gradually, and trust your palate. Pantry Staples You’ll Rely On One of the joys of one-pot meals is how pantry staples transform into comfort food. Caribbean essentials Rice (parboiled or long-grain) Pigeon peas or kidney beans Coconut milk Fresh thyme and culantro (chadon beni) Green seasoning Scotch bonnet peppers Global additions Lentils and chickpeas Couscous, orzo, or noodles Tomatoes (tinned or fresh) Spices like paprika, cumin, coriander, and turmeric Dried herbs such as oregano, rosemary, and bay leaf 👉 Tip: If you are looking for quality international spices and pantry items, I have curated a selection in the International Flavours section of my Amazon Storefront. Caribbean One-Pot Classics The Caribbean is blessed with dishes that embody everything I love about one-pot cooking. Pelau: Our iconic dish of rice, pigeon peas, caramelised chicken, and coconut milk. It is hearty, flavourful, and a complete meal in itself. Rice and Peas: A Jamaican staple, simmered with coconut milk and aromatics until the grains are infused with flavour. Callaloo Stew: Thick, green, and nourishing, often cooked with okra, crab, or salted meat alongside root vegetables. These dishes not only taste amazing but also connect us to generations of cooks who perfected them long before us. Global Inspirations Looking beyond the Caribbean, there is a world of one-pot traditions to explore: Spanish Paella: Rice, saffron, seafood, and meat cooked in a wide pan until the bottom develops its signature crust. Moroccan Tagine: Slow-cooked meats and vegetables with dried fruits and warming spices. Asian Curries and Noodles: Rich broths with coconut milk, noodles, vegetables, and protein all simmered together. European Stews: From French beef bourguignon to Irish stew, these dishes are rich, hearty, and perfect for cool evenings. For more inspiration, I recommend browsing BBC Good Food’s collection of one-pot meals — their step-by-step recipes are excellent for practice. My Top 10 One Pot Dishes From Around The World Trinidad Pelau Pelau is my personal favourite. A true taste of home, it combines caramelised chicken, pigeon peas, rice, and coconut milk into a savoury-sweet masterpiece. It is as comforting as it is iconic. Jamaican Rice and Peas Despite the name, this dish features kidney beans cooked with coconut milk and fragrant spices, served with rice. It is the heart of many Sunday meals in Jamaica. Sundubu Jigae (Korean Spicy Soft Tofu Stew) Sundubu Jigae is a Korean one-pot stew with silken tofu, vegetables, and a spicy savoury broth. Served bubbling hot, it is hearty, nourishing, and full of flavour. Moroccan Chicken Tagine Cooked with preserved lemons, olives, and warm spices, this dish is both aromatic and deeply comforting. Traditionally made in a clay pot, it can also be prepared in a heavy-bottomed pan at home. Spanish Paella Golden saffron rice layered with seafood, chicken, or rabbit. Paella is festive, vibrant, and a shining example of how one-pot meals can feel like an occasion in themselves. Indian Biryani A fragrant rice dish layered with meat or vegetables, biryani is a labour of love yet deeply rewarding. Every bite carries spices that feel both warming and celebratory. Italian Risotto Creamy, elegant, and endlessly adaptable, risotto proves that a humble pot of rice can be elevated into fine dining with patience and care. Ratatouille A Provençal vegetable stew featuring aubergine, courgette, peppers, and tomatoes cooked with olive oil and herbs. Light yet hearty, it embodies the sunny, rustic flavours of southern France in one pot. West African Jollof Rice Bright red, rich with tomatoes and spices, Jollof is at the centre of many West African celebrations. A dish that sparks joy, conversation, and sometimes even debate about whose version is best. Japanese Nabemono A family-style hot pot where ingredients like tofu, vegetables, and thinly sliced meats are simmered together. It is warming, communal, and endlessly customisable. Middle Eastern Mujadara A humble yet delicious mix of lentils, rice, and caramelised onions. Proof that simple ingredients can come together in one pot to create something extraordinary. Hungarian Goulash Beef simmered with paprika, potatoes, and vegetables. A rich, flavourful stew that warms you from the inside out. Tips to Avoid Common Mistakes Here are some pitfalls to watch out for and how to sidestep them: Overcrowding the pot: This leads to uneven cooking. Cook in batches if needed. Adding too much liquid: Start with less. You can always add more later. Forgetting to taste: Adjust seasoning gradually as you go. Burning or sticking: Control your heat and use a heavy-bottomed pot. Overcooking delicate ingredients: Add herbs, seafood, and tender vegetables last. How to Add Your Own Twist The best part about one-pot meals is how easy they are to personalise: Adjust the spice level to suit your taste. Swap proteins: chicken for fish, beans for meat. Incorporate leftovers to reduce waste. Finish with garnishes such as fresh herbs, hot sauce, or chutneys for an extra burst of flavour. Meal Planning and Scaling Weeknights: A pot of lentil stew or chicken curry can stretch into multiple meals. Gatherings: Scale up Pelau or Paella to feed a crowd without doubling your stress. Storage: Most one-pot meals taste even better the next day. Store in airtight containers and reheat gently. FAQs and Troubleshootig What if my dish is too watery? Simmer uncovered until liquid reduces. How do I prevent burning? Lower the heat and stir more often. Can I use frozen ingredients? Yes, just allow extra cooking time and adjust liquid. What if I do not have the right pot? Any large, sturdy pot with a lid can work. Why does my dish taste flat? Season in layers, not all at once. Conclusion One-pot meals remind us that cooking does not need to be complicated to be rewarding. From the bold spices of Jollof rice to the creamy elegance of risotto, every dish we explored today shows how much can be created with just one pot and a little patience. They are joyful, accessible, and a wonderful way to build your confidence while journeying across global cuisines. Whether you are cooking for yourself, your family, or to impress guests, these dishes invite you to slow down and savour both the process and the flavours. Start with what feels familiar, and then allow your curiosity to guide you further. The world of one-pot cooking is vast, but each pot tells a story, and that story is waiting for you to bring it to life in your kitchen. Your Next Step If today’s culinary journey has inspired you, why not take it one step further? Visit the International Flavours section of my Amazon Storefront to discover ingredients and tools that can help you recreate these beautiful one-pot meals at home. #### 12 Cooking Shortcuts That Save Time and Sanity As someone who has spent decades immersed in the culinary world—both professionally and personally—I’ve learnt a simple but transformative truth: cooking should fit into your season of life. Yes, I’ve ground my own spice blends, made puff pastry from scratch, and simmered stocks for hours. But I’ve also relied on boxed broths, frozen chopped veg, and ready-made marinades. And you know what? Both are valid. Both have served me, depending on the day, my energy, and what life demanded of me in that moment. There’s a quiet shame many home cooks carry when they don’t make every component of a dish themselves. I’ve felt it. I’ve seen it weaponised in the comments on my own content—snarky remarks from nameless accounts who confuse culinary elitism with cultural purity. But let me tell you this: there is no virtue in burning yourself out in the name of “authenticity”. Pre-packaged doesn’t mean you’re lazy. Takeaway doesn’t mean you’re failing. Using cooking shortcuts doesn’t mean you’re less of a cook—it means you’re a smart one. One who knows that your time, health, and peace matter just as much as tradition. Sometimes, using a ready-made curry paste or frozen roti is what keeps the love of cooking alive. It’s what gets dinner on the table. It’s what lets you still show up in your kitchen when life is pulling you in a thousand directions. It’s also often the gateway to deeper culinary curiosity. My hope? That this post helps you find confidence in your choices, compassion in your journey, and inspiration for how convenience and culture can co-exist. Because they can—and they do. Right now, my current crush is IMO’s K-Food Kitchen, and I’m not ashamed to say that their takeaway meals have sparked new ideas and flavours in my own kitchen. (You can check out my full review!) So, if you’ve ever felt guilty for cutting corners or not doing things “the traditional way”, this one’s for you. Let’s explore how grace, practicality, and a few well-chosen cooking shortcuts can help us reclaim joy and ease in the kitchen. Pre-Chopped & Frozen Veggies Save Time and StressStore-Bought Marinades & Spice Blends Are a Flavour BoostParboiled & Pre-Cooked Grains Are a Midweek LifesaverCanned Coconut Milk & Stock Cubes Keep Things Creamy and ConvenientBakery-Bought Dough & Batters Let You Focus on the Fun BitsTakeout as Research & InspirationPre-Packaged International Ingredients Build ConfidenceJarred Sauces & Pastes for the WinOne-Pot & Sheet Pan Meals Are the Queens of SimplicityRotisserie Chicken MagicPre-Portioned Meal Kits Keep You Focused and MotivatedBatch Cooking & Freezer Prep Are a Gift to Future YouConclusionReady to Make Your Life Sweeter? Pre-Chopped & Frozen Veggies Save Time and Stress This shortcut alone has saved me countless hours. Pre-chopped onions, garlic, and seasoning peppers? Yes, please. I love fresh produce, but on low-energy days, frozen callaloo or diced pumpkin are life-savers. Why it works: Cuts prep time in half Minimises kitchen mess Reduces waste Pro tip: Keep a mix of local and international options on hand—you’ll thank yourself on busy nights. Store-Bought Marinades & Spice Blends Are a Flavour Boost Making your own green seasoning or garam masala is beautiful—but it’s also time-consuming. There’s no shame in reaching for a bottle when needed. Why it works: Quick and consistent flavour Great introduction to unfamiliar cuisines Allows you to experiment safely Cooking shortcuts like these are often the stepping stones to building your own blends later on. Parboiled & Pre-Cooked Grains Are a Midweek Lifesaver Parboiled rice, instant couscous, microwaveable lentils. Keeping a small selection of quick-to-prepare starches and legumes in your pantry means you can always have a balanced meal without the long wait Why it works: Energy-saving Precise portions Reduces overcooking mishaps This is especially helpful if you struggle with timing or are still building kitchen confidence. Canned Coconut Milk & Stock Cubes Keep Things Creamy and Convenient Let’s be honest—grating coconuts or simmering homemade stock for hours just isn’t always practical. Why it works: Consistent quality Shelf-stable Ready in minutes Cooking shortcuts like these allow you to enjoy traditional dishes on a schedule that works for you. Bakery-Bought Dough & Batters Let You Focus on the Fun Bits Whether it’s frozen puff pastry, roti skins, or pholourie batter, these gems help you skip straight to the good part: assembling and enjoying. Why it works: Reduces cleanup Increases likelihood of making baked goods Saves mental energy Focus on the joy of creation, not perfection. Takeout as Research & Inspiration I see takeout not as giving up, but as a gateway to creativity. Lately, I’ve been obsessed with IMO’s K-Food Kitchen—their bold flavours and thoughtful textures have inspired my own twists on Korean dishes at home. Why it works: Sparks culinary curiosity Introduces unfamiliar flavour profiles Gives your brain a break while feeding your imagination Sometimes, sanity comes in the form of takeaway—and that’s more than okay. Pre-Packaged International Ingredients Build Confidence For anyone exploring new cuisines, convenience products can be incredibly helpful. Think kimchi in a jar, ready-made jerk paste, or miso soup packets. Why it works: Removes intimidation Controls cost when trying something new Encourages exploration Cooking shortcuts like these are not cheating—they’re bridging cultural gaps. Jarred Sauces & Pastes for the Win I keep a mini army of curry pastes, pasta sauces, and stir-fry blends on standby. They’re flavour-packed and endlessly customisable. Why it works: You can still make it your own Great for “nothing in the fridge” nights Keeps weeknight meals interesting You’ll often find that once you get familiar with the shortcut version, you’ll eventually want to make your own from scratch—when the time is right. One-Pot & Sheet Pan Meals Are the Queens of Simplicity Minimal fuss, minimal cleanup, maximum flavour. These meals are the heart of my weeknight routine. Why they work: Easy to scale up or down Great for batch cooking Encourages balance and variety Don’t underestimate the power of the humble sheet pan. Rotisserie Chicken Magic Rotisserie chicken can become anything—stew, curry, sandwiches, salads. It’s the MVP of cooking shortcuts. Why it works: Cuts cooking time drastically Delicious even cold Great base for multiple meals Buy one on Sunday and transform it all week long. Pre-Portioned Meal Kits Keep You Focused and Motivated Whether it’s a local meal kit service or a subscription box, these take the guesswork out of planning. Why it works: Encourages trying new dishes Teaches portioning and prep Reduces overwhelm Perfect for anyone still building their confidence or juggling a tight schedule. Batch Cooking & Freezer Prep Are a Gift to Future You I make extra pelau, soups, and stews when I can. Freezing portions means I always have a “home-cooked” option on hand—even when I can’t bear to cook. Why it works: Saves future energy Great use of leftovers Reduces decision fatigue Cooking shortcuts aren’t just about saving time today—they’re about preserving your joy for tomorrow. Conclusion Cooking from scratch can be a beautiful, nourishing act—but it’s not the only path to culinary joy or cultural connection. Life brings seasons of change, stress, and unpredictability. The pressure to constantly prepare “perfect” meals from scratch doesn’t serve your wellbeing—and it certainly doesn’t define your worth in the kitchen. Throughout this post, I’ve shared 12 powerful cooking shortcuts that have supported me (and countless others) in maintaining a connection to food and heritage without overwhelm. From frozen chopped veg to takeaway inspiration, every shortcut is a tool—not a compromise. Let go of the guilt. Embrace the grace. Use what serves you. The real magic of cooking lies in showing up with intention and love, however that looks for you right now. Ready to Make Your Life Sweeter? If you’re looking for more ways to simplify your kitchen while still staying connected to Caribbean comfort, I’ve got a sweet gift for you! These recipes are packed with nostalgic flavour, easy-to-follow steps, and tips for creating joy in the kitchen, no stress required. Perfect for anyone ready to embrace ease and elegance, one sweet bite at a time. Let these treats be your next beautiful shortcut. #### 15 Minute Magic Chocolate Amaretti Torte 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 cup sugar 3 large eggs, at room temperature 4 ounces bittersweet chocolate, melted and cooled For the Glaze: 4 ounces bittersweet chocolate, finely chopped 1/2 cup heavy cream 2 tablespoons sugar 2 tablespoons water For the Almond Whipped Cream (Optional): 1/4 cup heavy cream 1/2 teaspoon pure almond extract 1 1/2 teaspoons confectioners' sugar 1 or 2 amaretti or amarettini, crumbled, or a few spoonfuls of toasted sliced almonds, for decoration Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8x2-inch round cake pan, line the bottom with parchment or wax paper and butter the paper. Dust the inside of the pan with flour, tap out the excess and put the pan on a baking sheet lined with parchment or a silicone mat. Put the amaretti and almonds in a food processor and pulse to grind them finely and evenly. Turn out onto a piece of wax paper and set aside. Put the butter, sugar and eggs into the processor and process for about 3 minutes, until the batter is very smooth and has a satiny sheen. Stop to scrape down the sides of the bowl as needed so the ingredients blend evenly. Pour in the amaretti and almonds and the melted chocolate and pulse just until they are thoroughly incorporated. Turn the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 25 to 30 minutes, or until a thin knife inserted into the center of the cake comes out almost clean - streaky is more what you're looking for. The cake will dome slightly and the top will look dry; it might even crack - don't worry. Transfer the cake to a rack to cool for 15 minutes. Run a knife around the sides of the pan and unmold the cake onto the rack. The cake will be very thin. Peel off the paper liner, invert the cake and cool to room temperature right side up. When you are ready to glaze the cake, put the cake, still on the rack, over a sheet of wax paper (the drip catcher). To Make the Glaze: Put the chopped chocolate in a 2-cup Pyrex measuring cup or in a bowl with a spout. Stir the cream, sugar and water together in a small saucepan, and bring to a boil over medium heat. Pour the cream over the chocolate and wait for 1 minute, then, using a small rubber spatula, gently stir until the glaze is smooth, blended and shiny. Pour the glaze over the top of the cake and, with a long metal icing spatula, spread it over the top, allowing it to spill over the sides of the cake; then smooth the glaze over the sides. Refrigerate the cake for about 30 minutes to set the glaze. To Make the Optional Almond Whipped Cream: Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a medium bowl, whip the cream on medium-low speed until it holds soft peaks. Beat in the almond extract. Sift the confectioners' sugar into the bowl and fold it into the cream with a rubber spatula. Slice the cake and top each slice with a spoonful of almond whipped cream, if you have it, and a sprinkling of crushed amaretti or toasted almonds. Playing Around: Dorie says: I like to use this cake as the base of a hot fudge sundae. Top each wedge of cake with a fat scoop of ice cream, cover with Bittersweet Chocolate Sauce and top with a respectable amount of whipped cream, some toasted almonds and, if you're the old-fashioned type, a maraschino cherry. Individual Tortes: Prepare four 4-inch round cake pans, divide the batter among the pans and bake for about 25 minutes. If you need to make more servings, the recipe is easily doubled. #### 15 Things You Need To Know About Mangoes (Tips, Recipes, Cookbooks) 5 Things You Should Know About Mangoes 1. Unless you are preparing a recipe that specifically calls for green mangoes do not buy mangoes that are too hard/'green'. They will not ripen properly. Choose mangoes that yield to gentle pressure and use your nose: a ripe mango will have a very fragrant aroma and unripe mango will have none. Coloration doesn't matter (some mangoes naturally keep a green skin), also if the flesh is relatively firm, don't worry about a few small spots/blemishes. 2. Mango season is typically from May through September 3. Mango juice -will- stain your clothing. Protect yourself accordingly when eating/preparing :) 4. If you are unable to find sufficiently ripe/flavourful mangoes in your area, substitute peaches or nectarines. The richness of flavour is what is important in any mango recipe (especially desserts) and underripe/flavourless mangoes are not worth your time. 5. Store mangoes at room temperature and out of the sun, until ripened. The ideal storage temperature for mangoes is 55 degrees F. When stored properly a mango should have a shelf life of 1 to 2 weeks. While the mango will not ripen in the refrigerator, it can be kept chilled there once ripe. HOW TO CUT A MANGO Top 5 Mango Recipes on TriniGourmet.com 1. Mango Cake (recipe) This mango cake is very light and elegant in appearance, especially when topped with a dash of icing sugar. The batter is topped with brown sugar and butter which crystallizes to form a delicate stresuel topping and the slivers of ripe mango settles themselves throughout the batter forming succulent counterpoints of sweetness. 2. Mango Lassi (recipe) This rich cool, slightly tart, beverage is the perfect complement to spicy, fiery cuisines and is also hearty (and healthy) enough to be a satisfying shake all on its own. 3. Raw Green Mango Chow (recipe) Green mango chow is a wonderful accompaniment to most meals. Light and yet spicy, it adds a tart sweetness when used as a condiment. 4. Sarina's Tropical Mango Hot Sauce (recipe) This sauce is ideal for serving on top of grilled vegetables, meats or fish. I can also see it being great on top of quesadillas or being an unexpected alternative to ketchup on burgers and hot dogs. It’s also wonderful served on the side of other dishes as a traditional ‘hot sauce’. It’s the perfect way to add a fruity, tropical touch to everyday dining 5. Coco-Mango Smoothie (recipe) Icy, tropical and sinfully sweet. Want more Trini mango-related goodness? Check out my post Mangoes, Mangoes, Mangoes (more pics, and the words/soundclip of the popular folk song "Mangoes) For Your Reading/Cooking Pleasure The Great Mango Book: A Guide with Recipes Rarely do mangoes get to shine as the main ingredient the way that they do in Allen Susser's Great Mango Cookbook. Not only does he include descriptions for more than 50 different varieties of the fruit (many of which were not known to me) he also treats this wonderful fruit in both its savoury, as well as sweet forms. If you've been looking for more ways to use mangoes in your everyday life but have drawn a blank after the obligatory smoothies and occasional curry, chutney and chow, this may be what you have been looking for! Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Here in Trinidad curried mango is a regularly enjoyed staple. In Mangoes & Curry Leaves husband and wife team Jeffrey Alford and Naomi Duguid, dig even deeper into the Asian sub-continents preparations of this decadent fruit, as well as many others. Green Mangoes and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali It never ceases to amaze me how many ways an ingredient can be re-interpreted by different cultures. One of the many pleasures of cooking for me has been the ability it affords me to get a glimpse into another way of living and to 'escape' my four walls, albeit it briefly. Green Mangoes and Lemon Grass approaches mangoes from a distinctly Southeast Asian angle, and leans more towards it's savoury applications in its green form. This angle is one that is often overlooked on this side of the ocean, so the perspective is much appreciated! The Mongo Mango Cookbook: And Everything You Ever Wanted to Know About Mangoes As we continue on our tour of the virtual mango 'globe' it would be unwise to ignore Latin America. Mongo Mango is more than happy to meet that request, and it stops by a few more regions for good measure! Mango Mia: Celebrating the Tropical World of Mangoes Rounding out my list of hand-picked recommendations, I come full circle with Mango Mia. Another gastronomic celebration of mangoes and their myriad applications. This book also focuses on Latin American/Caribbean applications. #### 15 Ways To Enjoy Beef! (video) . How to cook Trinidad style curry beef with potato from CaribbeanPot.com: Trinidad style curry beef with potato. A uniquely tropical way of cooking curry beef (of beef curry), you'll be amazed at how simple and very tasty this recipe is. For step by step instructions, check out: http://caribbeanpot.com/tropical-curry-beef-with-potato/ ... where I explain the entire cooking process, including all the ingredients you'll need for this curry beef with potato. Top 5 Recipes Featuring Beef on TriniGourmet.com 1. Trinidad Beef Pastelles (recipe) One of Trinidad’s seasonal delights, pastelles are a steamed cornmeal pie wrapped in banana leaves and filled with stewed meat, olives, and raisins. 2. Trinidad Stew Beef with Herbed Dumplings (recipe) This recipe exemplifies the multicultural fusion nature of Trinidadian cooking. From the African influence of initially caramelizing the meat, to the European addition of beer, to the presence of Asian soy sauce 3. Tyler's Texas Chili (recipe) This hearty chili combines beef chuck with Mexican chocolate. An unexpected yet traditional combination. For kosher adherents, make sure to use pareve chocolate or to replace the meat with a ground soy substitute :) 4. Ants In A Tree (recipe) Much like Trinidad Singapore has been a melting pot of cultures, and these influences are reflected in the local cuisine. This particular dish, Ants in a Tree, gets its name cos the ground meat separates to resemble ants, against the cellophane noodles. 5. Eggplant Ragout with Tomatoes, Peppers and Ground Beef (recipe) This dish is redolent with the flavours of the Middle East and is a personal favourite of mine. 5 More Beef Recipes from my favourite Food Blogs! 1. Skirt Steak with Salsa Verde (Foto Cuisine) 2. Easy Thai Style Beef Salad (Pink of Perfection) 3. The Ultimate Sicilian Pasta Sauce (food from books) 4. Sizzling Beef and Scallion Stir-Fry with Black Bean Sauce (Ezra Pound Cake) 5. Beef Jerky (Michael Ruhlman) And, if you want even more ideas. Here are 4 Beef Intensive Cookbooks, picked for your enjoyment :) 1. The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More - Over 130 Luscious Lean Beef Recipes for Every Occasion Brought to you by the American Dietetic Association and the National Cattlemen's Beef Association, supported by the Cattlemen's Beef Board, The Healthy Beef Cookbook shows health-conscious cooks exciting new ways to use lean beef in everything from quick and easy suppers to special occasion entrées. From great grilling recipes and sensational salads to hearty sandwiches, soups, stews, and one-dish meals, this full-color cookbook shows you special preparation and cooking techniques to create tender, moist, flavorful dishes every time. 2. The Ultimate Ground Beef Cookbook 3. Williams-Sonoma Mastering: Beef & Veal: made easy with step-by-step photographs Williams-Sonoma Mastering Beef & Veal is a complete cooking course in single volume. The opening describes the different cuts of beef and veal, how to buy them, and how to trim them. You will also learn how to cook, season, and serve beef and veal, from readying your mise en place to expertly carving a bone-in roast. 4. Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl A guide to making the popular high-protein, low-fat dried meat snack. #### 15 Ways to enjoy Lemons (and Limes!) Top 5 Recipes Featuring Lemons (and Limes!) on TriniGourmet.com 1. Crisp Lemon Chicken (recipe) Distinct herbal and citrus flavours make this roast a standout! 2. Sarina's Sparkling Ginger-Lime Shandy (recipe) Bubbly and sweet with a slight tang of lemon and beer. An unusual refreshment that is sure to garner raves! 3. Pasta with Basil, Tomatoes and Lemon Zest (recipe) It takes only minutes to put together and the end result is bursting with flavour, satsfying, and, with primarily fresh ingredients undeniably, healthy! 4. Basil Lemonade (recipe) One of the things that I love about adding basil to beverages is the muted herbal flavour that it imparts. This lemonade is no exception. It softens the acidity of the lemon/lime juice, and also mellows out the overt sweetness. 5. Iced Lemon Ginger Tea (recipe) This drink is wonderfully refreshing and has a soft muted tone, thanks to the use of honey. Not only does the honey take the sharpness off the ginger and lemon, it also makes this drink especially soothing on the throat. 5 Lemon/Lime Recipes from my favourite Food Blogs! 1. Key Lime Granita with Vodka (Serious Eats) 2. Fresh Strawberry and Lime Cream Scones (Food Blogga) 3. Mango Ginger-Lime Sorbet (Coconut & Lime) 4. Grilled Salmon with Chili-Lime Sauce (Sidewalk Shoes) 5. Lemon-Frosted Cardamom Chai Cupcakes (Baking Bites) And, if you want even more ideas. Here are 4 Lemon/Lime Intensive Cookbooks, picked for your enjoyment :) 1. Lemongrass & Limes: Thai Flavors with Naam Pruitt Discover the secrets of exotic Thai cooking with this collection of authentic, easy-to-follow recipes. With its exquisite photographs, extensive glossary, garnishing guide, and fun facts about Thailand, Lemongrass & Limes will be a big hit with both expert cooks and new beginners. 2. Cardamom and Lime: Recipes from the Arabian Gulf This stunning book contains a wealth of delicious recipes that reflect the flavors and traditional dishes of the Arabian Gulf: Bahrain, Oman, Kuwait, Qatar, the United Arab Emirates and Saudi Arabia. Little is known in the West about this rich cuisine. Cardamom and Lime provides readers with the inspiration to create these wonderful dishes. 3. The Lemon & Lime Cookbook Cookbook with recipes that use lemons and/or limes in every dish. 4. Lemon Zest: More Than 175 Recipes with a Twist As a main ingredient or an aromatic accent, the distinct flavor of lemon is part of virtually every cuisine in the world. Now the best of these zesty ideas come together in a truly vibrant collection. From breakfast to cocktail hour to bedtime snacking, and every meal in between, Lemon Zest delivers a refreshing range of unbeatable offerings 5. Key Lime Desserts (Famous Florida) A delicious and versatile fruit, the Key Lime is an exotic addition to back yard gardens and a favorite on restaurant menus. Gourmets and novices alike will rave over easy-to-prepare recipes such as Key Lime Drop Cookies, Frozen Key Lime Cake Supreme, and Key Lime Rum Sherbet. Not to be forgotten are variations on traditional Key Lime pie including Black Bottom Key Lime Pie, Mango Key Lime Pie, and Key Lime Ice Cream Pie. #### 15 Ways To Enjoy Pasta! Top 5 Pasta Recipes on TriniGourmet.com 1. Trinidad Macaroni Pie (recipe) This dish is a stereotypical part of the traditional Trinidadian Sunday lunch and is also offered in cubed form at BBQs and other casual outdoor functions. Feel free to play around with the proportions. A sprinkling of parsley on top after it comes out of the oven, though not traditional, adds a dash of colour and enough appearance of ‘nutrition’ to soothe any guilt you may have over the comforting (but over the top) fatty starchy content :lol: 2. Gnocchi Pomodoro (recipe) Silky, light, buttery, almost melt in your mouth good. 3. "You Won't Be Single For Long" Vodka Cream Pasta (recipe) I first learnt about this Rachael Ray dish on Oprah 4. Bagna Romano (recipe) This recipe for Bagna Romano couldn’t be any simpler. Pasta, anchovies, garlic and cheese. That’s it! The pasta is so delicious it is a meal in itself! 5. Baked Ziti With Cauliflower: Ziti Gratinati (recipe) There is something about the dishes that I’ve tried so far from America’s master chef Mario Batali. Something very clean, simple and almost spartan. I really appreciate how his recipes allow the flavours of his ingredients to shine, and how he creates an interplay of textures that never seems forced or contrived. 5 More Pasta Recipes from my favourite Food Blogs! 1. Penne al Arrabbiata (Palachinka) 2. Wholewheat Spaghetti with Kale (Serious Eats) 3. Chez Panisse Pasta with Roasted Eggplant (Confessions Of A Tart) 4. White Lasagna(The Amateur Gourmet) 5. Veggie-Loaded Spicy Peanut Noodles (Everything Rachael Ray) And, if you want even more ideas. Here are 5 Pasta Cookbooks, picked for your enjoyment :) When exploring the world of pasta, it's important to not only realize the various forms that recipes for it can take, but also the wide variety of shapes, colors and textures that form the pasta lexicon. This assortment of hand-selected book will get you up and running in no time when it comes to understanding the two. :) Enjoy! 1. Classic Pasta Cookbook (Classic cookbook) First in line is Guiliano Hazan's Classic Pasta Cookbook. The son of Italian cookbook extraordinaire, Marcella Hazan, the Classic Pasta Cookbook won the James Beard for Best International Cookbook in 1993 and has been published in 12 languages and 16 countries. Pasta e Verdura: 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Other Noodles Many pasta books give short thrift to vegetarian sauces which is why I have also included (and love) Pasta e Verdura. This book has -nothing but- vegetarian sauces, 140 of them actually! Perfect for vegetarians and flexitarians (such as myself). Several of my readers have mentioned that they are taking part in the Meatless Monday movement (and if you are one of them, congrats!), so I hope that this book helps you in growing your repertoire :) 3. The Pasta Bible: The Definitive Sourcebook, with over 1,000 Illustrations Spanning the worlds of Italian Pasta, Eastern European Noodles, as well as Asian, the Pasta Bible is replete, not only with recipes (and there are a lot of them!), but also photos and detailed history. 4. Pasta This all-round workhouse cookbook, is simply called 'Pasta'. 5. The Essential Pasta Cookbook Not interested in all that historical lore? Just looking for some quick classics and maybe some new favourites? Then the Essential Pasta Cookbook will be right up your alley. What it lacks in romanticism and depth it more than makes up for in practicality of application. Hunger will never have a place to stay as long as this book is on your shelf :) For these, and even more Italian cookbooks, visit the Italian section of Veni Mangé - my Amazon bookstore! #### 16 Ways To Enjoy Fish! Top 5 Fish Recipes on TriniGourmet.com 1. Trinidad Saltfish Accra (recipe) Puffy fried dough balls, made of a highly seasoned dough into which shredded saltfish has been mixed. 2. Fried Bake 'n Fish (recipe) Fied dough and highly seasoned fried fish. That probably does not sound all that amazing or innovative but it really is all in the execution, and of course the accroutements! 3. Trinidad Buljol (recipe) Buljol is without a doubt one of my favorite breakfast foods. I love the way that the saltiness of the dried shredded cod plays off the cool wetness of the tomatoes and the spicy shreds of scotch bonnet peppers. It is a simple topping that needs little accompaniment. 4. Caramelised Onion and Anchovy Tarts (recipe) This dish has converted many a person who swore they hated anchovies! :) 5. Trinidad Hot Baked Fish (recipe) This dish was very simple and economical, and even better it pleased the palates of my parents who have very divergent benchmarks of appreciation. 5 Fish Recipes from my favourite Food Blogs! 1. Tilapia with Peppers and Olives (sidewalk shoes) 2. Salmon Fish Stew Vietnamese(simply vietnamese) 3. Steamed Fish, Asian Style (80 breakfasts) 4. Sesame Salmon(whisk:a food blog) 5. Homemade Halibut Fish Sticks with Pickle Caper Tartar Sauce (cafe coco) And, if you want even more ideas. Here are 6 Fish-Centric Cookbooks, picked for your enjoyment :) Amazon.com Widgets #### 19 Years Of Trinidad Food Blogging: A Birthday Reflection I still remember the moment I pressed “publish” on TriniGourmet’s very first blog post. Nineteen years ago, I took a leap of faith and launched what would eventually become one of the longest-running and most recognised Trinidad food blogs online. I had no formal culinary training, no media strategy, no glossy equipment—just a deep love for my culture, a passion for storytelling, and a craving to share the vibrant, authentic flavours of Trinidad & Tobago with the world. Today, on my birthday, I celebrate not just another year of life—but nearly two decades of service, creativity, and resilience. As this post goes live, I’m enjoying an early breakfast with one of my dearest friends, and my heart is full. There are more get-togethers planned throughout the weekend, and I’m soaking up every moment with immense gratitude. After everything I’ve walked through—the personal losses, the health scares, the burnout—it’s a joy to say: I’m still here, and so is this blog. To all of you who’ve cooked along with me, shared my recipes, commented on my posts, or simply lingered on my site out of curiosity—thank you. Thank you for showing up. Thank you for valuing Caribbean culture, for believing in the power of heritage, and for making my little virtual patch of land a meaningful part of your journey. I know what it means to rebuild yourself from the ground up, to recommit when the fire seems to have gone out, to keep showing up even when it hurts. And I know now, with absolute certainty, that this work matters. My Trinidad food blog is more than just a recipe archive. It’s a living, breathing celebration of identity, memory, resistance, and joy. In this post, I’ll share the behind-the-scenes of how this blog came to life, what I’ve learned along the way, my proudest media moments, and my bold vision for the future. If you’re a food lover, creative soul, or curious cultural explorer—this one’s for you. Let’s dive into the journey that’s shaped me—and perhaps, inspired you too. The Beginning of TriniGourmet: From Passion to Plate When I first started this journey almost two decades ago, it wasn’t about running a business or being a food influencer—it was simply about sharing the flavours and stories of my home in Trinidad. I wanted to create a Trinidad food blog that celebrated everything I love about my island: the diverse culinary heritage, the vibrant spices, and the deep-rooted traditions that have been passed down through generations. Back then, I had no idea how powerful this little online space would become. I just wanted to preserve the tastes and smells of my childhood and share them with anyone who was interested in exploring the authentic flavours of Trinidad. Little did I know, this small idea would grow into a platform that would reach people worldwide. Overcoming the Challenges: Why I Keep Showing Up The journey hasn’t been without its challenges. Over the years, I’ve faced more than my fair share of obstacles—personal hardships, health issues, hackings, and even the constant struggle of staying relevant in the fast-changing world of food blogging. But the one thing that kept me going was the same thing that started it all: my love for Trinidadian food and my desire to share it with others. After the lockdowns of 2020, I re-evaluated my life. I had to find a new way of approaching my work, my health, and my self-worth. At several points I came extremely close to taking everything down and just going off into the digital night. That’s when I realised how important it was to keep serving the Trinidad food blog community with new insights, recipes, and cultural stories. While my journey has had its ups and downs, I’ve finally (this year) found a balance that allows me to feel as though I can thrive again. Media Moments & Triumphs: How Far We’ve Come Over the years, I’ve had the honour of being featured in some fantastic media outlets. My Trinidad food blog has been highlighted in outlets like the New York Times, the Travel Channel, and numerous food blogs around the world. These moments have been both humbling and exciting, validating the hard work I’ve put in over the years. Some of my favourite media moments include interviews about Trinidadian cuisine and cultural heritage, where I’ve had the chance to share the richness of our food traditions with global audiences. I’m incredibly grateful for the recognition and the conversations that my blog has sparked, both locally and internationally. The Evolution of TriniGourmet: What I’ve Learned If there’s one thing I’ve learned over these 19 years, it’s that growth isn’t linear. There have been times when I’ve questioned whether I was on the right path or whether I could continue juggling life’s challenges alongside my passion for food. But the joy I feel when I share a perfect Trini recipe with you—one that brings back memories of home or teaches you something new—is enough to keep me going. I’ve seen how Trinidad food blogs have evolved over the years, especially with the rise of social media. It’s no longer just about sharing a recipe; it’s about creating a space where people can come to explore food, culture, and life itself. I’ve realised that food blogging is as much about building a community as it is about sharing recipes. My Vision for the Future: Goals for the Next Year As we look ahead to the next year, I have so many exciting goals and dreams for TriniGourmet. I’m committed to making this space even more valuable for you by: Creating more video content: Expect more cooking tutorials and cultural explorations. Expanding my e-book offerings: I’ve already started with the re-launch of my free “7 Sweet Trini Treats” e-book, which I can’t wait for you to download if you haven’t yet! Launching exclusive cooking guides and workshops: If you’ve been looking for more structured cooking lessons and recipes, these will be just for you. How You Can Get Involved: Your Next Steps I’m so grateful for your continued support, and I want to encourage you to take the next step in your culinary journey with me. Here’s how you can continue to stay connected and inspired by the Trinidad food blog: Download my free e-book, “7 Sweet Trini Treats”: This is a perfect resource if you’re new to Trinidadian cuisine or want to explore new dessert ideas. Join the conversation on Discord: Share your experiences with the recipes you try, or let me know what you want to see more of. I love hearing from you! Sign up for the newsletter: Get exclusive recipes, food stories, discounts and updates delivered straight to your inbox. Final Thoughts: A Toast to the Journey Ahead So, here’s to 19 years of food, culture, and creativity. I’m truly honoured to be able to share my love for Trinidadian cuisine with all of you. I’ve had the privilege of learning from many of you, and I look forward to another year of growth, learning, and, of course, great food! Thank you for supporting TriniGourmet through the ups and downs, for sticking around to see my little virtual patch of land bloom, and for being a part of this incredible community. Let’s keep the conversations going and the flavours flowing! Conclusion: A Birthday, A Blessing, and a Bold New Beginning Nineteen years of sharing recipes, stories, and slices of Trinbagonian culture—it still takes my breath away to write that. From the early days of testing recipes, to media features, global shoutouts, and heartfelt messages from you, my readers—this journey has been anything but ordinary. It’s been rich with learning curves, steeped in self-discovery, and always seasoned with love. Through every challenge and triumph, this Trinidad food blog has remained an emotional home. A space where tradition meets innovation, where culture is celebrated, and where we all get to experiment, make mistakes, and fall in love with the art of cooking again and again. This birthday post isn’t just about me—it’s about us. About the way food connects, educates, heals, and empowers. About how something as simple as a piece of cassava pone or a bubbling pot of pelau can bring back memories, create new ones, and affirm who we are. Looking ahead, I’m more committed than ever to preserving, elevating, and evolving Caribbean cuisine through this blog. My goal? To help you cook with confidence, curiosity, and joy—no matter where you’re starting from. Thank you for being here. Thank you for celebrating this milestone with me. Here’s to another year of creativity, culture, and culinary magic! Want to Bring a Taste of Trinidad into Your Kitchen Today? Download my FREE eBook “7 Sweet Trini Treats”—a handpicked collection of dessert recipes that are bursting with nostalgia, flavour, and Caribbean warmth. From coconut drops to sugar buns, these recipes are easy to follow and guaranteed to impress. Grab your copy now and start cooking up your own delicious memories! #### 1987 Malta Carib Commercial (video) Malta Carib has been a staple in my home since I was a child. Growing up I felt like quite a 'big woman' drinking it from the bottle (I had no idea it was non-alcoholic :lol: ). During the 80's it was promoted not just as an energy booster, but also as an aid for students preparing for exams! From CaribBeer.com Malta Carib is a full-bodied, refreshing non-alcoholic malt beverage that is rich in vitamins. Malta Carib has a pleasant, sweet taste enhanced by a hint of bitterness derived from hops and is a wholly natural drink made from malted barley containing energy boosting carbohydrates, minerals and proteins all needed for physical well being. Since its launch in May 1973, the brand has been a favourite with Trinbagonians both young and old and have always held a special place in every sportsman's kit. The trendy drink geared towards the energetic teen to adult market, promises to refresh individuals after sporting and other strenuous activities and is cool enough to drink while socializing. It encourages you to “Exceed Your Potential.” Malta/Smalta is a non-fermented, malt beverage. It is a dark, sweet, lightly carbonated, non-alcoholic drink enhanced by a hint of bitterness derived from hops. It is a wholly natural drink made from malted barley and contains energy-giving carbohydrates, minerals, and proteins. Amazon.com Widgets This post was originally published September 9, 2009. It has been updated once since then #### 20 Interesting Pie & Tart Recipes (video) Trinidad Macaroni Pie is the #1 pie recipe here on Trinigourmet.com Is it a pie? Is it a tart? The answer may more lie in the recipe's country of origin and it's final presentation, than in the ingredients and composition themselves. From Baking911.com A pie is American in design and can be both sweet or savory and is served directly from its pan. Most pies are usually baked with a layer of pastry dough or other crust doughs and mixtures, lining a regular 9-inch or a deep-dish 8-inch round pie pan, both with sloping sides. A tart, on the other hand, is a European open-faced cousin of the pie. Tarts seem to be more refined than pies, which are homier in nature. The Strawberry Tart with Pastry Cream is one of my favorites.  Tarts are usually baked in a 9- or 10-inch straight, short-sided pan with a removable bottom and fluted edges, the pan being half the depth of a pie pan. They are also baked in a pastry ring placed on a parchment lined baking sheet.  Here in Trinidad, we also have our own definitions of pies. In popular understanding a pie is any dough which encases a filling (sweet or savoury). This dough can be baked (as in the case of beef pies) or fried (as in the case of aloo pies). Adding even more complexity to the situation, sometimes, as in the case of macaroni pies, the term is also used for any concoction which is baked in an open dish and helped together via eggs and/or cheese. With all those definitions, the only thing you need to remember is that sweet or savoury, pies in any language are delish! Top 5 Pie & Tart Recipes on TriniGourmet.com 1. Trinidad Macaroni Pie (recipe) This dish is a stereotypical part of the traditional Trinidadian Sunday lunch and is also offered in cubed form at BBQs and other casual outdoor functions. Feel free to play around with the proportions. 2. Trinidad Aloo Pies (recipe) Flat elongated puffy fried pieces of dough, filled with a spicy (and often peppery) mashed potato filling. 3. Banana Cream Pie (recipe) Sublimely delicious and a relative cinch to assemble. Just don't set the oven on fire like I did! (Tip: when baking or roasting items with a high fat content, make sure you place a pan on the rack below your item to catch any drippings that may otherwise ignite) 4. Caramelised Onion & Anchovy Tart (recipe) Sweet AND savoury, this elegant dish will keep all guessing as to what exactly is in it. If you've been nervous or turned off anchovies in the past, give them another try in this recipe. I'm pretty sure you'll finally be won over :) 5. Parisian Apple Tartlets (recipe) MMMMMMMMM. These were so good! And SO SIMPLE! Some peeled core apple, some puff pastry. A little butter and sugar and that’s it! Oh c’mon! Even the most kitchen phobic amongst you can make this one. Lattice Pie Crust Tips from Pillsbury (video) 5 More Interesting Pie & Tart Recipes from my favourite Food Blogs! 1. Tarte Noire (bliss: towards a delicious life) 2. Summer Squash and Ricotta Galette (Serious Eats) 3. Tomato and Mozzarella Tart (Piggy's Cooking Journal) 4. Cream Cheese Key Lime Pie (Baking Bites) 5. Green Grape Pie (The Kitchn) And, if you want even more ideas. Here are 9 Books, dedicated to the arts of Pies and Tarts, personally picked for your enjoyment :) Amazon.com Widgets #### 20 Ways To Enjoy Coconut! (video) Top 10 Coconut Recipes on TriniGourmet.com 1. Coconut Rock Buns (recipe) Coconut rock buns are a nostalgic treat for me. I vividly remember saving up my allowance, as a child ,to buy them from the lady who sold baked goods out of the back of her station wagon every Wednesday afternoon at my prep school. 2. Coconut Bake (recipe) Here in Trinidad the term bake is applied to any bread which is not leavened with yeast. It also usually involves cutting fat into flour in the early stages. 3. Quick Coconut Chicken Pelau (recipe) A good pelau is a work of art and this version is a quicker truncated version of the classic recipe that retains the authenticity and method of preparation. 4. Dominican Coconut Rum Punch (recipe) This recipe from Dominica is deliciously addictive and is guaranteed to go straight to your waistline! 5. Coconut Chicken Curry (recipe) I love recipes that come together in a flash with minimal prep and cleanup. This is one of those recipes and it was delicious! 6. Braised Chicken in Coconut Milk "Opor Ayam" (recipe) Yum Yum Yum. Those are the best words I can find to describe the fragrant burst of flavours that this dish offers. 7. Coconut Scented Rum Truffles (recipe) I decided that I would try my hand at something that I’m calling Coconut Scented Rum Truffles (for now) ;) I decided to make the filling with bittersweet chocolate, coconut cream and rum. The coating is semisweet chocolate. Half of the truffles were also sprinkled with light brown sugar for some disco-tastic sparkle. 8. Sarina's Independence Day Coconut Sugar Cakes (recipe) I call these my Independence Day Sugar Cakes because I have foregone the traditional colors of pink and white, for our national colours of red, white and black. The results were so beautiful and delicious that I think even the most ardent purist would be won over ;) For the ‘black’ I chose dark chocolate sprinkles, and can I say the combination of chocolate and coconut is out of this world! 9. Sarina's Coconut Rice with Lentils and Cashews (recipe) This recipe is a staple side dish of mine that I’ve adapted and modified at length through the years. Both colorful and flavourful I think it creates a texturally interesting background for spicy curries and other East Indian flavoured entrees. 10. Coco-Mango Smoothie (recipe) Icy, tropical and sinfully sweet, I only wish I had bought a larger vat of coconut icecream so I could have made seconds and thirds Coconut Picking In Trinidad (video) 5 More Coconut Recipes from my favourite Food Blogs! 1. Coconut Cupcakes (wee treats by tammy) 2. Blueberry-Coconut-Macadamia Muffins (Butterbur's Bistro) 3. Pat Conroy's Coconut Cake (The Friday Friends) 4. Hot and Sour Soup(Simply Recipes) 5. Coconut Custard Pie (I Dream Of Baking) And, if you want even more ideas. Here are 5 Books, picked for your enjoyment :) 1. Coconut Water for Health and Healing Dr. Bruce Fife is the author of 20 books and serves as the Director of the Coconut Research Center. He is considered the world's leading authority on the health aspects of coconut. This tome shares and expands on what many a Trini already knows, that there is very little that coconut isn't good for! 2. Coconut Lover's Cookbook If you like coconut, you will love this book. It's written for coconut lovers as well as for the growing number of health conscious individuals who recognize coconut as a marvelous health food. 3. Luscious Coconut Desserts When you think of coconuts, what comes to mind? Paradise, of course! Toasted, sugared, creamy, or crunchy, nothing compares to the flavor of coconut. Lori Longbotham, beloved author of the popular Luscious series including Luscious Lemon Desserts and Luscious Chocolate Desserts offers a taste of paradise with over 60 recipes for coconut-based cakes, tarts, cookies, custards, sauces, and candies. 4. The Spunky Coconut Cookbook: Gluten Free, Casein Free, Sugar Free 115 recipes free of gluten, dairy, sugar, peanut, corn and soy. 30+ raw inspired recipes. 65 color photographs. Natural alternatives like honey, stevia and xylitol. #### 20 Ways To Enjoy Eggplants! Top 5 Recipes Featuring Eggplant on TriniGourmet.com 1. Eggplant Ragout with Tomatoes, Peppers and Ground Beef (recipe) This dish is redolent with the flavours of the Middle East and is a personal favourite of mine. 2. Fried Eggplant (recipe) Slivers of seasoned eggplant (or melongene as it is more commonly called here in Trinidad) are floured and breaded before being pan fried. The results are a light flavourful crust with a warm molten center. If you are not traditionally a fan of eggplants, this may be just the thing to turn you into a convert! 3. Eggplant Cutlets - Cotolette de Melanzane (recipe) 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 few ingredients. 4. Stuffed Melongene (recipe) Creamy, buttery, chewy on the outside from the charred skin, and sweet on top from the ketchup this, my mother’s recipe to me, is close to the ultimate comfort food 5. Arabian Vegetable Medley (recipe) Coming from the American Turkey Federation I’m not sure exactly how ‘Arabian’ this recipe actually is, but despite that grey area all you really need to know is that it is good! 5 Eggplant Recipes from my favourite Food Blogs! 1. Eggplant Panini with Spinach Salad (yumsugar) 2. Eggplant Bruschetta(vegalicious) 3. Spicy Sesame Eggplant (meet me in the kitchen) 4. Baingan Ka Bharta (Smoky spiced eggplant) (jugalbandi) 5. Garlicky Roasted Beets, Leeks and Eggplant (sarah's cucina bella) And, if you want even more ideas. Here are 10 Eggplant rich Cookbooks, picked for your enjoyment :) Amazon.com Widgets #### 20 Ways To Enjoy Ginger! . 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. Others think first of ginger's savory contributions: the brightness that minced fresh ginger adds to Chinese stir-fry, or the refreshing tang of pickled ginger served with sushi. . Rarely used as the sole flavouring in recipes, ginger combines particularly well with the warm spice notes of cumin and coriander in savory preparations. Garlic, mustard seed, turmeric, and the whole palette of Indian seasonings would shine less brightly without ginger's glow. In sweets such as quick breads, muffins, and preserves, ginger is part of a classic triumvirate along with cinnamon and cloves. . In each of its incarnations, however, ginger makes its simultaneously hot and refreshing presence known. Top 10 Recipes Featuring Ginger on TriniGourmet.com 1. Carmen's Jamaican Ginger Beer (recipe) My mom's traditional family recipe for Jamaican Ginger Beer 2. Carrot, Ginger and Cumin Salad (recipe) The following is my take on a very popular Middle Eastern salad. The parsley and lemon juice give the carrots much needed brightness, while the cumin deepens all the flavours, creating an exotic side that complements most dishes :) 3. Sarina's Sparkling Ginger-Lime Shandy (recipe) Bubbly and sweet with a slight tang of lemon and beer. An unusual refreshment that is sure to garner raves! 4. Sarina's Spinach-Ginger Salad (recipe) 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. 5. Sarina's Bubbly Guava-Ginger Ale (recipe) A light and refreshing non-alcoholic cooler. 6. Butternut Squash Soup With Ginger (recipe) Adapted from a recipe in Bon Appetit magazine, this warm and creamy soup became an instant classic in my home and graced the table at last year’s Passover Seder. 7. Fresh Ginger and Chocolate Gingerbread (recipe) Rich, coffee laced chocolate icing forms the perfect counterfoil to the sweeter chocolate gingerbread base. Studded with slivers of fresh (as well as crystallized) ginger and chocolate chips this gingerbread has no problem staying light, moist and vibrantly flavoured. It’s without a doubt the best gingerbread I’ve ever made, and the best gingerbread I’ve ever had! 8. Fruit & Nut Cookies (recipe) Gingerbread fruit and nut ‘cookies’ are colorful, festive, and not-too sweet. Perfect for any gathering from formal to informal. 9. Iced Lemon Ginger Tea (recipe) This drink is wonderfully refreshing and has a soft muted tone, thanks to the use of honey. Not only does the honey take the sharpness off the ginger flavour, it also makes this drink especially soothing on the throat. 10. Get Your C Ginger-Lime Tea (recipe) This recipe for Ginger-Lime tea comes from Everyday With Rachael Rayand is chock-full of goodness. Fresh lime/lemon juice provides a boost of vitamin C, and grated ginger brings powerful antioxidants and anti-inflammatory agents. The combination of citric sweetness and spicy heat is not just good for chilling out on an afternoon but the health benefits also make it the perfect pick-me-up if you are feeling queasy, or like a cold is coming on. 5 More Ginger Inflected Recipes from my favourite Food Blogs! 1. Ginger Beef Patties with Lime Noodle Salad (sidewalk shoes) 2. Ginger and Maple Glazed Chicken Wings (The Hungry Mouse) 3. Pickled Garlic and Ginger (sidewalk shoes) 4. Fresh Ginger and Basil Pasta (Kahakai Kitchen) 5. Carrot, Ginger and Orange Soup (Chow Times) And, if you want even more ideas. Here are 5 Ginger Intensive Cookbooks, picked for your enjoyment :) 1. Spoonful of Ginger Part cookbook, part primer of Chinese medicine, Nina Simonds's A Spoonful of Ginger offers dietary advice, herbal home remedies, and lively, unintimidating Asian recipes for the American home cook. 2. Ginger and Ganesh: Adventures in Indian Cooking, Culture, and Love The recipes shared in this collection are far from ordinary; they are treasured family recipes from vegetarian homes in India — from homemade cheese cubes in a rich cilantro and almond curry to coconut-stuffed okra and luscious potato-curry dumplings. Power’s recipes and stories pave the road to understanding a culture that is at the same time ancient and so very much part of our modern world. 3. Blue Ginger: East Meets West Cooking with Ming Tsai Blue Ginger offers many ways to spice up family meals and dishes to surprise guests without too much effort. Cooking from this book is an opportunity to take Asian ingredients you may have eaten in restaurants and master using them in your own kitchen. 4. Ginger (The Basic Flavoring Series) A collection of 30 ginger recipes from around the world. 5. Ginger: A Book of Recipes (Little Recipe Book) #### 20 Ways To Enjoy Soup! Top 10 Soup Recipes on TriniGourmet.com 1. Trinidad Corn Soup with Cornmeal Dumplings (recipe) Corn soup is a street food favorite here in Trinidad, especially at carnival time when vendors ply large pots of it that they spoon into styrofoam cups outside of fetes and clubs. 2. Trinidad Callaloo (vegetarian recipe) Callaloo is a fond memory for many Trinidadians, myself included, 3. Best Ever Lentil Soup (recipe) Don’t you just love when a recipe has superlatives built right into the title? This recipe for ‘Best Ever Lentil Soup’ was one that came bundled with my copy of MacGourmet and comes from the beautiful vegan blog Vegalicious. 4. French Onion Soup (recipe) The most labour intensive part of this recipe is the browning of the onions which takes almost an hour. The results are well worth it though. The onions become melt in your mouth, and decadently sweet and flavourful. 5. Black Bean Soup with Cilantro Pesto (recipe) Without a doubt this is definitely one of the best bean soup recipes that I have tried. 6. Homemade Tomato Soup (recipe) This recipe from Michael Chiarello is one of my all-time faves for tomato soup. It is so simple and easy to put together. 7. Creamy Broccoli Soup (recipe) 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! 8. Easy Vegan Spicy Peanut Soup with Fresh Mung Bean Sprouts (recipe) Made on a rainy night, this spicy vegan peanut soup was a cinch to throw together. The flavours of peanut and ginger combine to create a spicy, sweet and silky texture and the crisp, cool crunch of the bean sprouts prevents the overall flavour profile from ever becoming cloying. This is a rather non-traditional (in this part of the world) take on comfort food. Although I used supermarket 9. Butternut Squash Bisque (recipe) I’m a huge fan of soups, especially thick creamy soups, so this butternut squash bisque was right up my alley. 10. Butternut Squash Soup with Ginger (recipe) 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. 5 More Soup Recipes from my favourite Food Blogs! 1. Breakfast Miso Soup (Morsels & Musings) 2. Avoglemono (House of Lime) 3. Italian Onion and Bean Soup with Parmesan Toast (Lisa's Kitchen) 4. Hot and Sour Soup(Simply Recipes) 5. Indonesian Carrot Soup (Food Blogga) And, if you want even more ideas. Here are 5 Soup Cookbooks, picked for your enjoyment :) 1. Enlightened Soups: More Than 135 Light, Healthy, Delicious and Beautiful Soups in 60 Minutes or Less If one food conjures up comfort, it is homemade soup. A dose of serenity sipped from a spoon, soup is as comforting as home itself. Homemade soup also comes close to being the perfect meal: easy to make, naturally low in fat, rich with nutrients, and convenient and economical, it is a superfood from most every perspective. That's the heart and soul of Enlightened Soups. 2. New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup Druker, executive chef and co-owner of Massachusetts eatery the New England Soup Factory, joins veteran Boston-based food writer Silverstein to weave personal stories of the region with mouthwatering recipes in this instant classic, a must-have for soup lovers. 3. Saved By Soup: More Than 100 Delicious Low-Fat Soups To Eat And Enjoy Every Day Soup seems to revive the spirit even as it contents the stomach. In Judith Barrett's case, it also helped her lose 10 pounds. These low-fat and reasonably low-calorie soups, she claims, provided filling comfort as she cut back on calories and on the overall quantity she ate, helping her lose weight and keep it off. 4. The Best Soups in the World The ultimate soup cookbook-from James Beard Cookbook of the Year award-winning author Clifford Wright Soup is an affordable, popular dish the world over. In The Best Soups in the World, renowned food scholar and cookbook author Clifford Wright compiles the globe's most delicious soups into a single collection, exploring the history and cultural significance of each recipe along the way. Perfect for cooks at any level of experience, the book includes traditional American and thrilling international flavors alike-from Old-Fashioned Chicken Noodle to Thai Mushroom and Chile to Mexican Roasted Poblano and Three Cheese to Tuscan White Bean. 5. Cooking Light Cook's Essential Recipe Collection: Soup: 57 essential recipes to eat smart, be fit, live well (the Cooking Light.cook's ESSENTIAL RECIPE COLLECTION) Ah, the comforting allure of soup, as brought to you by the creative experts at the Cooking Light Test Kitchens. With 56 easy-to-follow soup recipes, this new cookbook is as beautiful as it is practical; a handy reference for delicious recipes that are nutritious as well as satisfying. Sure to be well-thumbed, its smaller size and hardcover design lend themselves to frequent perusing and planning. This attractive volume will be a "must have" for beginning and seasoned cooks alike. #### 25 Gift Ideas for a Gourmet Father's Day FOOD & GIFT BASKETS 1.Kona Coffee, Chocolate, & Tiki Mug Gift Basket - Great for Dads & Grads! Product Description: GOLD 100% pure Kona Coffee is the star of this delightful gift basket, and the perfect Tiki mug that accompanies it is sure to bring a smile to your gift recipient! GOLD 100% pure Kona Coffee (8 oz Whole Bean) is very rich, full-bodied and has a broad flavor profile that any coffee lover will appreciate. Tucked into this gift basket is a charming Tiki mug that is perfect for the superb Kona coffee exclusively from the Big Island of Hawaii. Tucked alongside the wonderful GOLD Kona Coffee and charming tiki mug is a great big box of Chocolate Chip Cookies and a big box of Dolcetto Chocolate Cream cookies. Perfect for Dads, grads, and all coffee lovers! 2. Grillin' & Chillin' ~ Barbecue Grilling Gift Basket Product Description: For the person who loves to "Grill & Chill" - this is the Perfect Gift! Includes a great selection of practical BBQ gift items like a three-piece tool set, long handled BBQ Salt & Pepper Shaker, BBQ Fish Grill, Gourmet Wine Aged BBQ Grill Chips and so much more! 3. A Taste of Tuscany - Italian Gourmet Food Gift Basket - Large Product Description: Who wouldn't love to get away to Tuscany? Here's a tour of its charm, its flavors, and warm Tuscan beauty done up in rustic, yet worldly style. Your great gift is offered in two generous sizes (Large is pictured) featuring imported balsamic vinegar, focaccia crisps, dipping herbs, gourmet pasta, luscious Italian chocolates, cookies and MORE that all lead to a delightful meal... or two! 4. Fathers Are Forever Gourmet Food Snack Chest Gift Basket - The PERFECT gift for Dad! Product Description: Touch Dad's heart with this special gift centered around the inspirational book "Fathers Are Forever." This classic gift chest complete with brass trim will be a cherished keepsake for years to come. Chest includes Gourmet cheese, Savory Italian Sausage, Crackers, rich Chocolate Truffles and so much more make this gift extra special. Each chest is carefully hand packed with attention to detail, tied with a bow, and includes a personalized gift message from you to convey your best wishes. 5. The Good Life Gourmet Food & Snack Gift Basket Product Description: Food lovers from near and far will appreciate this gift of fine gourmet food served with style and flair. This distinctive basket is elegantly presented featuring Port Salut Cheese Spread, Black Peppercorn Crackers, Fruit & Nut Snack Mix, Dutch Cheese Crisps, Cappuccino Wafer Cookies, Limoncello Pound Cake, Cheese Lover's Snack Mix, Swedish Chocolate Orange Crisp, Bavarian Dill Pretzels, Chocolate Thin Mints, Fruit Bon Bon Candies, Classic Breakfast Tea and Premium Toasted Praline Coffee. Your gift is carefully hand packed with attention to every detail, tied with an elegant ribbon and includes a personalized gift message from you to convey your heartfelt best wishes. KITCHEN TOOLS 6. Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome Product Description: This Brushed Chrome SmartStick Hand Blender is made from ABS housing with a removable, dishwasher-safe, stainless steel shaft. It runs on a powerful 200-watt motor and features a push-button control and a 16-oz. mixing/measuring beaker. Backed by a limited 3-year warranty. 7. George Foreman GGR50B Indoor/Outdoor Grill Product Description: Easily converts from outdoor to indoor use. 17.5 diameter/over 240 square inch cooking surface, Center channel drains fat into large grease tray, Non-stick coated cooking surface, Immersible with probe removed, MegaDome lid with adjustable steam vent, Adjustable temperature control, Cool-touch handles. 8. Waring Pro WMK300 Belgian Waffle Maker, Brushed Stainless Product Description: Housed in brushed stainless steel with a die-cast base, this heavy-duty, professional-quality appliance makes large, round, restaurant-style Belgian waffles with extra-deep waffle pockets to hold fruit or syrup. Its 180-degree rotary feature ensures consistent baking and even browning along the top and bottom, producing a crisp crust and soft interior, while its rotary, six-setting, browning control knob offers shade options ranging from light to dark. For foolproof performance and the perfect waffle every time, an audio beep tone and extra-large LED lights for "power" and "ready" indicate when the waffle maker is ready to operate and when the waffle is finished baking. This convenient Belgian waffle maker measures 16-1/4 by 9-1/4 by 7-3/4 inches and carries a one-year limited warranty. 9. Presto 08800 Pro EverSharp Electric Knife Sharpener Product Description: All kitchen and sporting knives, whether professional quality or inexpensive, need a blade tune-up now and then. This electric sharpener produces razor-sharp edges using the same rapidly rotating Sapphirite grinding wheels used by professional shops. A two-stage system allows knives to be ground and sharpened on the Stage 1 half of the machine, and then honed on the Stage 2 half. Blade guides hold the knife at the ideal sharpening angle for each side of the blade, as it is drawn slowly towards the user and kept parallel to the countertop. The sharpener is suitable for knives made of alloy, carbon, or stainless steel; it is perfectly normal for sparks to fly when knives of high carbon steel come in contact with the Sapphirite wheels. Non-electric serrated knives that are only serrated on one side can also be sharpened with this machine. Three suction cups on the bottom hold the sharpener securely on a table or countertop, and two receptacles underneath catch metal filings for disposal. The sharpener measures 8-1/4 by 5-3/4 by 4 inches, and is covered by a two-year warranty against defects. 10. Cuisinart GR-1 Griddler Panini and Sandwich Press Product Description: With four separate cooking options, it can handle everything from pancakes to sausages to grilled cheese to steaks, hamburgers and panini. It helps you prepare more servings of more kinds of food in less time, so you can cook for a crowd -- no one has to wait! Simply change the cooking plates and adjust the floating hinge to use the Griddler as a Contact Grill, a Panini Press, or your choice of an extra-large double Open Grill or Griddle. Convenient cord storage keeps extra cord out of the way and makes storage easy Recipe book with 40 recipes Instructions Cuisinart USA Limited 3-year warranty GREEN THUMB 11. Clay Pot Meyer Lemon Tree Product Description: Amazon.com has this great lemon variety planted in a terra cotta clay pot ready to ship. Excellent for gift giving! Fragrant flowers produce thin skinned, juicy lemons year round. Different than conventional lemons in that the taste is more sweeter, and less acid. Rind is thinner and more orangish in color than typical lemons. Evergreen. Full sun. Growing to about 8 to 10 feet tall, or pruned shorter. Makes great tub plant. Indoors the blossoms will make any house smell good. 12. Italian Herb Trio - Basil, Oregano and Chives in Glazed Ceramic Pots - A Great Gift Idea! Product Description: You won't believe the difference in flavor between using dried seasonings and using the herbs you'll grow with our classic Italian Herb Garden Trio. You can't get fresher ingredients! The kit is both a decorative and culinary delight, featuring the traditionally used herbs basil, oregano and chives. This complete kit includes premium seeds, soil, three glazed, olive green mini pots and a matching drip tray. Beautifully packaged, the miniature herb garden makes a wonderful gift for the gourmand in your life, or will brighten your own kitchen or windowsill with an air of rustic sophistication. 13. AeroGarden with Salad Greens Seed Kit, Parent Product Description: The AeroGarden is a revolutionary kitchen appliance that grows delicious garden-fresh herbs, lettuce, tomatoes, chilies and more year-round, right on the kitchen counter with no dirt, now weeds, no mess and no green thumb needed. The AeroGarden uses NASA-tested aeroponic technology to provide plants and a perfect balance of water, nutrients and oxygen for healthy, delicious food, ready at your fingertips as you prepare meals. Simply add water, drop in the pre-seeded grow plugs, turn it on and watch it grow - up to 5 times faster than growing in soil. Harvest lettuce and basil in as little as 3 weeks and continue to harvest for 6 months or more with one planting. Germination is 100% guaranteed. 14. Stack & Grow Planter - Pot + Indoor Culinary Herb Garden Kit - Makes a Great Gift Idea - Grow Cooking Herbs Indoors or Outdoors Year Round - Seeds: Parsley, Thyme, Cilantro / Coriander, Basil, Dill, Oregano, Sweet Marjoram, Chives, Savory, Garlic Chives, Mustard, Sage Product Description: The first easy and complete solution to having fresh herbs growing right at home. First you start the seed using our amazing jiffy pellet method and greenhouse environment set-up. Second, after just a few weeks, you transplant the herbs into the Stack & Grow all season planter (About a 2 foot Diameter). You can keep the planter indoors all year round or outdoors during the spring and summer. Seeds Include: Parsley, Thyme, Cilantro/Coriander, Basil, Dill, Oregano, Sweet Marjoram, Chives, Savory, Garlic Chives, Mustard, Sage. 15. Culinary Herb Garden Seed Kit - Oregano, Basil, Thyme, Cilantro, Parsley, Chives, Dill, Mint & more Product Description: You'll love the convenience of growing these delicious herbs in your own garden or windowbox. You'll always have a plentiful supply of varied flavors to enhance your culinary creations right at your fingertips! Packaged in an attractive box and reusable tins, this deluxe collection includes everything you'll need to get growing! Includes seeds for Greek Oregano, Thai Basil, English Thyme, Santo Cilantro, Sweet Italian Flat Leaf Parsley, Garlic Chives, Bouquet Dill, Mint, Sweet Marjoram, and Lavender, plant stakes, a pencil, and detailed reference guide complete with a herb chart. Perfect gift for the lover of herbs in your life! COOKBOOKS 16. Chez Jacques: Traditions and Rituals of a Cook Book Description: Of the 20-plus cookbooks Jacques Pépin has written, Chez Jacques is his most personal and engaging. Now starring in his tenth PBS series, Pépin ranks among America's most beloved cooking teachers, and this book shows us why. This treasury of great food, lore, and memory is exquisitely illustrated with a sampling of Pépin's paintings, as well as hundreds of color photographs of the finished dishes and of Pépin in all his 'natural habitats' pitching boules with a group of friends, savoring a glass of chilled rosé in the afternoon sun, painting landscapes, designing menus, and, of course, working in his kitchen. 17. Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food Book Description: Goldstein, a James Beard Award-winning sommelier and author of Five Star Service, tackles the tricky task of pairing wine with food. His practical guide for learning about the different styles of wines (varietals) encourages experimentation and offers hints on how to taste with discernment. Comprehensive chapters on 12 common varietals and sections on sparkling and dessert wines contain the most pertinent facts: regions, top producers, key flavors to look for and ideas for food pairings. Goldstein's mother, Joyce, a noted chef and cookbook author (The Mediterranean Kitchen) shares complementary recipes for simple yet flavorful dishes. Sample menus suggest, for instance, pairing an austere merlot with Tuna with Rosemary and Citrus Tapenade; or an aged, developed syrah with Korean Short Ribs. A thorough glossary of everyday wine terms rounds out a useful primer for those who like wine but don't have extensive knowledge of the subject. 18. The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa Book Description: Born Ethiopian, raised Swedish, and now one of New York City's top chefs, Samuelsson (Aquavit: And the New Scandinavian Cuisine) has written an exotic yet accessible book that will hasten the coming of the African fusion cookery he envisions. His 204 recipes and 258 color photos are enriched with personal and political history; as in his many condiments and sauces, the balance is right. While he stresses the diversity and bounty of the second-largest continent, he repeatedly describes African cuisine as poor people's cooking, crafted with simple tools and necessarily emphasizing starches, vegetables and big flavors. 19. The Improvisational Cook Book Description: In The Improvisational Cook, Sally Schneider helps home cooks declare their independence from recipes and set lists of ingredients and offers an invitation to a fun, more spontaneous way to cook with whatever is on hand. But how do you become an improvisational cook? Once you understand how a basic technique or a recipe works, you can then begin to improvise. Start with one of The Improvisational Cook's essential recipes, such as Caramelized Onions. A special "Understanding" section follows, explaining the internal "logic" of the recipe and its creative possibilities. With that in mind, a savory onion jam; a real onion dip; a quick bruschetta topped with the onions, anchovies, and olives; or a rustic onion soup with dried porcini mushrooms is just a step or two beyond. Sally's notated improvisations illustrate simple, clever approaches and can be followed as is or used as a jumping-off point. 20. Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home Book Description: Brennan's first book makes it clear why his New York restaurants Picholine and Artisanal have such devoted followings. Drawing heavily on his French training but also taking inspiration from the full range of Mediterranean cuisine, the chef emphasizes traditional techniques, good seasonal ingredients???????and cheerful invention. He breathes new life into classics from Goug???res (cheese puffs) to Cheese Souffles, and makes them seem easy to prepare. His fans, however, will thrill to find so many of his signature dishes, including Chestnut-Fennel Soup with Apple Walnut Chutney, Duck and Morel Risotto, and Daube of Short Ribs with Olives and Orange-Cumin Carrots. REST & RELAXATION 21. Classical Masterpieces of the Millennium [20 CD Set] Product Description: An extraordinary 20-CD collection of great works by Bach, Vivaldi, Handel, Haydn, Mozart, Beethoven, Schubert, Chopin, Tchaikovsky, Brahms, Ravel, Mendelssohn, Rachmaninoff, J. Strauss, R. Strauss, Schumann, Wagner, Dvorak, Grieg and Liszt. It also features worldrenowned artists such as Sir Neville Marriner, Martha Argerich, Ivo Pogorelich, Hermann Prey, Reiner Goldberg, Sylvia Sass, Jochen Kowalski, Peter Schreler and many more. This exquisite, copper metallic, deluxe boxed set is the perfect gift for the classical music neophyte. 22. Sound Therapy Relaxation System - Noise Maker - (Silver) Product Description: Soothing sounds at the touch of a button. The Sound Therapy Relaxation System produces gentle sounds that help block out annoying noises so you can relax and fall asleep easily. This compact sound machine can also be used during the day to mask distracting sounds or anytime you want to create a calmer, more peaceful-sounding environment. Relax with 10 different soothing sound settings designed to help you unwind - Rainfall, Ocean Waves, Summer Night, Waterfall, White Noise, Running Stream, Heartbeat, Tropical Forest, Songbirds and Thunderstorm. Easy- to-operate controls: large on/off button, volume adjustment dial, and 10 smooth push-buttons for the individual sounds. Features 3-inch speaker for realistic sound quality and 60-minute timer for optional automatic shut-off. Battery option with AC adapter included. Lifetime warranty against manufacturer's defects. 23. Philips AJ300D CD Clock Radio with iPod Dock Product Description: Clock radio, iPod docking, CD/CD-R-RW, Built in iPod docking to play and charge your iPod or your Philips Go Gear MP3 player, FM digital tuning with 20 presets, DBB speaker system, sleep timer, Dual alarm, wake to CD, radio or alarm. Large LED readout 24. Merkur HD 3 Piece Razor Set Product Description: The Merkur Heavy Duty (HD) 3 Piece Razor Set is the traditionalist's bathroom-counter objet d'art. This ruggedly designed toolkit features a brawny Merkur Heavy Duty double-edge safety razor, chrome-handled shave brush with pure badger trimming, and matching stand. Masculine and practical, the Merkur HD 3 Piece Razor Set is a modestly-priced way to introduce yourself to the pure pleasure of the traditional wet shave. 25. Casio Exilim EX-S770 7.2MP Digital Camera with 3x Optical Zoom (Silver Grey) Product Description: The attractive EX-S770 shoots 7.2-megapixel still images and records high-quality movies in MPEG-4 format. In addition, it features Casio??????s Super Bright 2.8-inch wide-screen LCD but still retains the ultra-slim card size of its predecessors. Its impressive wide-screen display employs a 230,000-pixel LCD that clearly displays images and information down to the smallest detail, and boasts a maximum brightness of around 1100cd/m2 -- more than bright enough to see outdoors on a sunny day. Casio has also added new functions to make the most of the EX-S770??????s new wide screen. #### 25 Gift Ideas for a Gourmet Mother's Day Mother's Day is almost here (well for those of us not in the UK). If you're still trying to come up with some last-minute ideas why not check out the following 25 Gift Ideas for a truly Gourmet Mother's Day :) FOOD & GIFT BASKETS 1. The Connoisseur Gift Basket Product Description: Mom will admire your sense of style when this charming gift arrives. A beautifully handcrafted basket is piled high with sesame crackers, smoked salmon, camembert cheese spread and cheese knife, olives, Godiva creme brulee dessert chocolate, butter cookies, tiramusi chocolate, mozzarella cheese swirls, English tea, dried apricots, sesame breadsticks, cinnamon roasted cashews, Ghirardelli milk chocolate and milk chocolate with caramel, Godiva milk chocolate hot cocoa and other gourmet items. A delightful presentation and a wonderful gift. 2. The Wisdom of Tea - Gift Basket Product Description: Send warm wishes for the heart and soul. This Zen-inspired collection includes a chai tea sampler, green tea chocolates, delicate biscuits, inspiring ginger sweets and more in a ceramic planter complete with natural river stones. 3. Pick Of The Season Grand Gourmet Food Gift Basket with Smoked Salmon - Large Product Description: This gift is the pick of the connoisseurs for quality, premium gourmet food selection and value. Perfect for any occasion when you need to impress, send this to your most important clients, family for the holidays, or anytime they need an exception gift from you. This elegant sampler arrives with Godiva Signature Biscuits, Lady Walton Butter Wafers, Premium Smoked Salmon, Belgian Chocolate Petites, Cheese Lovers Pub Mix, Fruit Bon Bon Candy, Toasted Praline Premium Coffee, spicy Chipotle Almonds, Swiss Cheese, Water Crackers, Savory Beef Salami, French Herb Cheese, Bavarian Dill Pretzels, Spanish Olives, Parmesan Rosemary Cheese Biscuits and non-alcoholic Sparkling Cider. Each gift is carefully hand packed with attention to detail, tied with a an elegant gold bow and includes a personalized gift message from you to convey your best wishes. 4. Leonidas Belgian Chocolates: Holiday Day Ballotin Product Description: Perfect for Spring and Mother's Day, our decorative Ballotin filled with a selection of sinfully smooth truffles, delicate fresh butter creams, and delectable pralines in milk, dark and white chocolate coverings, this assortment is guaranteed to please the most discerning palates. 5. You're My Cup of Tea Gift Basket - A Great Gift For Her! Product Description: This whimsical and unique wicker "Tea Cup" is filled to overflowing with delicious tea time goodies and treats for your special someone to enjoy, nosh and nibble on while they relax with a cup of tea. We include a selection of vanilla tea, English breakfast tea or Chai teas, an assortment of biscotti, chocolate dipped English toffee, gourmet tea cookies, fine Ghirardelli chocolates (dark, mint, caramel) and MORE! Your memorable gift selection will show how much you care without breaking your budget. Each gift is carefully hand packed with attention to every detail, tied with ribbons and includes a personalized gift message from you to convey your heartfelt best wishes. FLOWERS 6. Mother's Day Pink & White Tulips with Godiva Product Description: The perfect expression of appreciation for all Mom has done. 15 Gorgeous pink and white tulips are paired with a 28 piece Godiva assortment that includes foil wrapped milk and dark solid chocolates presented in a beautifully designed heart keepsake box. The tulips will arrive boxed and ready to be arranged. FTD.com has selected the best growers who take great pride in demanding only the finest flowers for you. 7. Fragrant Gardenia - A Beautiful Mother's Day Gift That Grows! Product Description: Famous for its aromatic fragrance, the gardenia is an evergreen shrub with waxy white flowers and deep green leaves. The gardenia ships in bud form and normally blooms into flower within a few short days. This plant arrives nested in an earth-toned bamboo basket to highlight the richness of the leaves and flowers. 8. Elegant Pink Roses - Mother's Day Fresh Flowers Product Description: This bouquet of South American pink roses is a favorite for any occasion. These premium, long stemmed roses have large flowers that are sure to please. Your flowers will be picked fresh and delivered directly from the grower to your recipients door so that they will last much longer. So fresh that you might still detect a hint of the mornings dew. Your roses will be received within 24-36 hours after theyve been cut, compared to 10-14 days when you buy from a florist. 9. Yellow Gerbera Daisy Bouquet - Mother's Day Fresh Flowers Product Description: What a cheerful bouquet! These Gerbera Daisies are hand picked to provide an elegant, tonal display of color. The yellow Gerbera daisies are hand tied into a beautiful bouquet that will make anyone smile! Your fresh cut flower bouquet will be picked fresh and delivered directly from the grower to your recipients door so that they will last much longer. So fresh that you might still detect a hint of the mornings dew. The fresh yellow Gerbera Daisy bouquet will be received within 12-24 hours after theyve been cut, compared to 10-14 days when you buy from a florist. 10. Potted Peace Lily Product Description: This tropical evergreen perennial not only tolerates the low light and dry conditions found in most homes, it actually makes the indoors healthier! A NASA study rated peace lilies among the top ten air cleaning plants for interiors! This lily produces elegant white flowers lasting about six weeks. As the flowers age, they turn from white to pale green. Its glossy lance-shaped leaves lean out as sails from the center of the lily. The pot has a 5 inch diameter, and the plant stands between 10 and 12 inches tall. GREEN THUMB 11. Clay Pot Meyer Lemon Tree Product Description: Amazon.com has this great lemon variety planted in a terra cotta clay pot ready to ship. Excellent for gift giving! Fragrant flowers produce thin skinned, juicy lemons year round. Different than conventional lemons in that the taste is more sweeter, and less acid. Rind is thinner and more orangish in color than typical lemons. Evergreen. Full sun. Growing to about 8 to 10 feet tall, or pruned shorter. Makes great tub plant. Indoors the blossoms will make any house smell good. 12. Italian Herb Trio - Basil, Oregano and Chives in Glazed Ceramic Pots - A Great Gift Idea! Product Description: You won't believe the difference in flavor between using dried seasonings and using the herbs you'll grow with our classic Italian Herb Garden Trio. You can't get fresher ingredients! The kit is both a decorative and culinary delight, featuring the traditionally used herbs basil, oregano and chives. This complete kit includes premium seeds, soil, three glazed, olive green mini pots and a matching drip tray. Beautifully packaged, the miniature herb garden makes a wonderful gift for the gourmand in your life, or will brighten your own kitchen or windowsill with an air of rustic sophistication. 13. AeroGarden with Salad Greens Seed Kit, Parent Product Description: The AeroGarden is a revolutionary kitchen appliance that grows delicious garden-fresh herbs, lettuce, tomatoes, chilies and more year-round, right on the kitchen counter with no dirt, now weeds, no mess and no green thumb needed. The AeroGarden uses NASA-tested aeroponic technology to provide plants and a perfect balance of water, nutrients and oxygen for healthy, delicious food, ready at your fingertips as you prepare meals. Simply add water, drop in the pre-seeded grow plugs, turn it on and watch it grow - up to 5 times faster than growing in soil. Harvest lettuce and basil in as little as 3 weeks and continue to harvest for 6 months or more with one planting. Germination is 100% guaranteed. 14. Stack & Grow Planter - Pot + Indoor Culinary Herb Garden Kit - Makes a Great Gift Idea - Grow Cooking Herbs Indoors or Outdoors Year Round - Seeds: Parsley, Thyme, Cilantro / Coriander, Basil, Dill, Oregano, Sweet Marjoram, Chives, Savory, Garlic Chives, Mustard, Sage Product Description: The first easy and complete solution to having fresh herbs growing right at home. First you start the seed using our amazing jiffy pellet method and greenhouse environment set-up. Second, after just a few weeks, you transplant the herbs into the Stack & Grow all season planter (About a 2 foot Diameter). You can keep the planter indoors all year round or outdoors during the spring and summer. Seeds Include: Parsley, Thyme, Cilantro/Coriander, Basil, Dill, Oregano, Sweet Marjoram, Chives, Savory, Garlic Chives, Mustard, Sage. 15. Culinary Herb Garden Seed Kit - Oregano, Basil, Thyme, Cilantro, Parsley, Chives, Dill, Mint & more Product Description: You'll love the convenience of growing these delicious herbs in your own garden or windowbox. You'll always have a plentiful supply of varied flavors to enhance your culinary creations right at your fingertips! Packaged in an attractive box and reusable tins, this deluxe collection includes everything you'll need to get growing! Includes seeds for Greek Oregano, Thai Basil, English Thyme, Santo Cilantro, Sweet Italian Flat Leaf Parsley, Garlic Chives, Bouquet Dill, Mint, Sweet Marjoram, and Lavender, plant stakes, a pencil, and detailed reference guide complete with a herb chart. Perfect gift for the lover of herbs in your life! REST & RELAXATION 16. HoMedics Style Spa Deluxe Manicure & Pedicure System Product Description: Home manicure/pedicure tool with 8 accessories for gorgeous fingers and toes. Fine and coarse shaping discs; thin, thick and sapphire filling cones; polishing disc, cuticle lifter and cuticle stick. Tool is rechargeable. Everything stays neatly organized in the plastic storage case 17. philosophy the miracle worker bath and skincare set Product Description: the miracle worker gift set was designed for all of the miracle workers in your life. this gift set of head-to-toe travel size treatments, is a collection of pampering products that truly do work miracles. the miracle worker is an ideal gift for a friend, a teacher, an assistant, or for the unsung hero in your life. set includes: 2 oz. purity made simple, 1 oz. hope in a jar, 2 oz. amazing grace shampoo and shower gel, 2 oz. amazing grace conditioner, 2 oz. amazing grace firming body emulsion, 2 oz. soul owner exfoliating foot cream and 2 oz. time on your hands exfoliating hand cream. 18. A&E Literary Classics - The Romance Collection Megaset (Pride and Prejudice / Emma / Victoria & Albert / Tom Jones / Jane Eyre / Lorna Doone / Ivanhoe / The Scarlet Pimpernel) Product Description: The exquisite push and pull of Darcy and Elizabeth's courtship in Pride & Prejudice. The rollicking adventures and bawdy conquests of Tom Jones. The knightly pageantry and unshakable honor of Ivanhoe. A&E's magnificent productions of timeless classics have set a new standard for literary adaptations. And now, eight perennial favorites are available together for the first time in this extraordinary DVD set. 19. Burt's Bees Queen Bee Kit Product Description: Indulge with this spa package fit for a queen! We've raided the crown jewels to bring you precious elixirs, healing botanicals and essential oils to create a royal regimen that tightens pores, reduces fine lines and restores a youthful glow. Rest your eyes in our majestic satin herbal eye mask while you unwind in a milk bath to the soothing scent of lavender blended into our Calm Balm and Calming Candle. May include the following packaged in an eco-friendly bag (contents may vary): Pore Refining Mask, Royal Jelly Eye Creme, Shea Butter Hand Repair Creme, Rejuvenating Repair Serum, Herbal Milk Bath, Calm Balm, Calming Candle, Satin-smooth Lavender-filled eye mask 20. Zen Garden Bath Gift Ensemble Product Description: Elegantly wrapped in a bamboo sheath are an envelope of mineral salts (76 g), a satin sachet of bath crystals (75 g), hand & body lotion (4 oz), bath & shower gel (4 oz), and a scented pillar candle (5"). Give her a gift to enhance her mental, physical, and emotional well-being. HOME D????COR 21. Pfaltzgraff Pistoulet Teapot Product Description: Serve a traditional tea party with this charming Pistoulet teapot. Inspired by the lovely story "The Secrets of Pistoulet" by Jana Kolpen. Dishwasher and microwave safe 22. Sango Nova Ice Cream Bowls, Set of 4 Product Description: Inspired by the artisan pottery of Central Java, Indonesia, Sango dinnerware items are handcrafted so that no two pieces are exactly alike. Guests will be delighted by the simple construction, slightly retro-Asian style, and the use of rich, earthy shades of color progressing from dark edges to light centers. The lustrous glaze harmonizes with a variety of decorative styles and occasions, while simultaneously creating a noticeable presence on the table. 23. Corelle Hearthstone Stoneware Square 16-Piece Set, Service for 4 Product Description: Corelle hearthstone stoneware chili red square 16-piece set, service for 4 includes 4-each-11-1/2-inch dinner plates, 4-each-8-3/4-inch luncheon plates, 4-each-28-ounce soup/cereal bowl, 4-each-14-ounce mugs. A hot color with a cool look. This bright red will give your table a taste of fun - for everyday dining or your next fiesta! With classic round shapes, oversized contemporary squares and colors that have been designed to work together, you can feel confidant to mix it up, have a little fun and add some spice to your dinner table. 24. Glass Blue & Green Vase Beautiful & Contemporary 100% Handblown Art X628 Product Description: This elegant blue & green art glass vase measures approximately 6.5'' tall x 5'' wide. The bottom of this piece is polished flat to stand beautifully. 25. Flowing Leaf Zen Water Fountain Product Description: This flowing leaf zen fountain features a beautiful design, unmatched by others in our collection. The soothing sound of water has always provided the perfect backdrop for sleep, relaxation and concentration. Helps to create a stress free ambience. The gentle flow of water masks distractions so you can stay focused and work more efficiently. Moisturizes the air and releases beneficial negative ions. Hand Crafted - no two fountains are identical. 12 inches long x 12 inches wide x 12.5 inches tall. #### 3Ds Place Bakery & Restaurant In my 'travels' on the web I came across the following establishment in an article on businesses in Prospect Heights, Brooklyn. 3Ds Place Bakery and Restaurant, 771-A Washington Ave.; (718) 623-2310 For the past decade, 3Ds has been baking up Jamaican favorites. Besides pastries like Jamaican hardo bread, currant rolls and bulla, the place also serves breakfast, lunch and dinner for well under $9. Open seven days. Read more: Savings in Brooklyn: Deals in Prospect Heights • Festivale at 3D's Restaurant and Bakery in Crown Heights (Village Voice) If you've eaten there, why not share your review/thoughts. I love learning (as do others) about Caribbean eateries around the world! #### 5 Fast Facts about Cocoa Republic Chocolate! Follow me on Instagram! http://www.instagram.com/TriniGourmet 1) They are a 2018 Academy of Chocolate Bronze winner! 2) They are made from local Single Origin Gran Couva beans 3) Flavours include 82% Dark Chocolate, 65% Dark Chocolate with Blue Mountain Coffee and Malted Milk Chocolate with Almond Toffee 4) Each bar is hand-crafted! 5) Gift boxes like the one above are the perfect way to enjoy and introduce others to their flavours! #### 5 Questions with a_phake (video) Yes, Virginia, there is an alternative Trinidadian music scene. Over the last few weeks it's been my hope to bring to light the reality that when it comes to musicians in Trinidad one size doesn't fit all. Although homogeny may be the name of the game on the airwaves (especially at this time of the year), on the ground, the young and not-so-young, continue to give expression to their soul's yearnings using a myriad genres and fusions that suit them best. With little budget and even less institutional support they write, collaborate and on occasion even find avenues for live performance. One such artist is Ravi Maharaj a.k.a a_phake. A local fixture on the electronic dance music scene, he is also a singer/songwriter whose style draws as much from alternative rock as it does DJ culture. I was excited to get to know him, and his collaborator producer Baidawi Assing of Detnator.com over the course of preparation for tonight's episode, and I hope you will be as excited by their work as I am! TG: Do you have any particularly prized CDs in your collection? If so, what are they and why do they hold special value to you? a_phake: Funny you asked that question, as over the holidays I threw away most of my CDs! It was like looking back at your relationships, old girlfriends etc. and realizing that some couldn't help but be transient whereas others were just meant to stay on; to grow with you. Richard Ashcroft's Alone With Everybody & the Doors Live at the Hollywood Bowl; a double album, have both stuck it out with me- they're like the wife material of music! But why? I really dunno nah! Maybe it’s like food. Some burn quickly like sugars & carbohydrates. Whereas others, like proteins, become part of your structure & help you to grow. That’s why when you hit the play button, a prized album will play from inside you, rather than in front of you. Great records, like The Book of Secrets by LoreenaMcKennitt or Homogenic by Bjork, also exhibit very sublime artistic values. They can reach beyond the technicalities of music into more abstract and unconscious realms. Think about a pot of soup. When you want all the hidden goodies that are lurking in that pot, you serve from deep inside. You lunge the spoon in, turn it up a bit and then serve. You don't just skim the surface. Good records aren't just gravy. TG: Who are some of your other favourite musical acts? a_phake: Right now Man Without Country, Detnator, Kattronique, Munkiwi & Nathan Marcelin are very exciting emerging artists. Foster the People made a great impression with Torches & I would love to hear what they come up with next. These guys and gals will, if they continue to persist & grow, redefine music for the new generation. TG: What 3 things do you value most in life right now? a_phake:1. My health & all it entails 2. Being able to maintain a creative space for myself amid various responsibilities; to not let my dreams drift but to stay focused. 3. The relationship I have with my girlfriend TG: What do you prefer to cook and eat at home? a_phake: Home made Pizza is a fav. Pasta a close second. I’m also a sucker for soup. Mmmmmmmm! TG: What is your funniest kitchen incident? a_phake: When I was a teen, I decided to make some coffee to help me pull an all- nighter.  I ended up making coffee syrup because I left the pot on the stove for like two hours! Visit a_phake on ReverbNation: http://www.reverbnation.com/aphake Follow a_phake on Twitter: http://www.Twitter.com/a_phake Listen to a_phake (and collaborator detnator) on the 5th episode of "Sweet Han': Caribbean Cooking with Sarina". http://youtu.be/m3MIBuGfw4I #### 6 Weird Food Facts About Me! Ever since I started trolling food blogs I would notice writers responding to 'being tagged' and 'tagging others'. It seemed so fun and cute, grade school and cliquey. As someone who was always picked last in P.E. (gym class) and was never much of a social butterfly, I would often sigh and think, "gee it sure must be fun to be 'tagged'". So you can imagine the size of the grin that I flashed when I was tagged last night by Rachel of Rachel's Bite for the '6 Weird Things About Me' meme :D *cue Sally Field 'You like me, you really like me!* :) Like her, I am answering this question from the food angle, so here goes... 1. The quickest way to make me gag is to prepare any egg dish where the white is clearly visible. The only way I can tolerate egg white is hardboiled or as a meringue. I consider any other method vile and unpalatable. When making omelettes I beat and beat and beat to destroy all those yucky streaks. If i discern them in the final product I will not eat it. 2. As a child I could not stand any semblance of meat fat, skin, cartilage, or gristle. They made me retch and I called them 'googoo'. I am now 30 and I still think of them as 'googoo' and am not a huge meat eater as a result unless it is filleted, minced, or boneless. 3. Tabasco sauce is the Koolaid of pepper sauces. I could drink it straight from the bottle and sometimes did in college. (They used to put these mini bottles of it on the tables sometimes). 4. Cheese and sweet pickle sandwiches were the best school lunches my mom would pack for me. Love is a cheese and sweet pickle sandwich. 5. The sweet pickles seem to have vanished from the supermarket shelves so we have transferred our love of the green and yellow (subliminal Jamaican propaganda? :P) to cheese and bhagi sandwiches. Love is a Cheese and Bhagi sandwich. Bhagi (also spelled bhaji) for those not in the know is what we in Trinidad call the amaranth plant. It is used extensively in cooking here, usually as an accompaniment to curried dishes or in callaloo. From Wikipedia: Amaranth greens, also called Chinese spinach, hinn choy or yin tsoi (Simplified Chinese: ??????????????; pinyin: xi???nc???i), callaloo, tampala, or quelite, are a common leaf vegetable throughout the tropics and in many warm temperate regions. They are a very good source of vitamins including vitamin A, vitamin B6, vitamin C, riboflavin, and folate, and dietary minerals including calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese. Because of its valuable nutrition, some farmers grow amaranth today. However their moderately high content of oxalic acid inhibits the absorption of calcium, and also means that they should be avoided or eaten in moderation by people with kidney disorders, gout, or rheumatoid arthritis.[citation needed] Reheating cooked amaranth greens is often discouraged, particularly for consumption by small children, as the nitrates in the leaves can be converted to nitrites, similarly to spinach. [Pic of mom and me picking bhagi brought home from the market. Picking is essential cos of bugs, worms, and leaves that have clearly gone to meet their maker :lol: ] On a totally random note at the end of the school year here in Trinidad the last week of school was usually a free for all. Teachers are busy grading end-of-term exams and students are allowed to read magazines and play games 'quietly' in the classroom to facilitate grading. One of my happier memories was the end-of-term informal UNO 'tournaments'. I heart UNO! :) Anyway, whenever a player only had green and yellow cards it was referred to as 'curry and bodi' as in Person 1: "Ay yuh have any red?" Person 2: "Nah dread, is only curry and bodi" *** Bodi is what we call Yard Long Beans by the way :) 6. I am scared of compote. I think it is th3 evil. My best friend Lynn of RedSheepCrafts.com believes that she convince me otherwise, I shall wait and see. So there you have it. Six odd food facts about moi :) I hope you are not too alarmed :lol: Now it is my turn to tag 6 people in term :) Well it only makes sense that the first 5 'tagees' would be my top 5 commenters 1. Lilandra of Where's my DSLR? ('d' title always changin' :P) 2. Marsha of So Epicurious it Hurts 3. Chennette of Lifespan of a Chennette 4. Burekaboy of Is that my Bur???ka? 5. Boo (feel free to reply here or in your blog) For my 6th tag I have decided on a very intriguing and ???ber-serious young man. I am really curious to see if he has an 'oddball' side at all :) I always thought 'oddball' was a key component of chefology! I hope I am not wrong... :lol: So Aidan of Aidan Brooks: Trainee Chef ... TAG! You're it ;) #### 7 Sweet Trini Treats: Preserving Trinidadian Desserts There’s a certain kind of magic that lives in the heart of our kitchens—an unspoken legacy passed down through hands that measured by memory and love rather than mere cups and spoons. As a proud Trinbagonian and dedicated culinary enthusiast, I’ve always believed that food is one of our most powerful storytellers, and our desserts? They’re the sweetest chapters in that tale. When I think of Trinidadian desserts, I don’t merely think of flavours—I think of moments. I reminisce about coconut drops cooling on wax paper after school, sugar buns wrapped in brown paper from the local bakery, and parsad lovingly stirred in celebration of a special occasion. These recipes aren’t just instructions; they are pieces of our heritage, imbued with joy, resilience, and soul. I first published this FREE ebook, 7 Sweet Trini Treats, in 2011. For several years it brought many of you into my kitchen and into the heart of our cultural legacy. However, in 2015 I made the difficult decision to take it—and my other ebooks—down. My dad’s illness, his eventual passing, and the emotional aftermath demanded all of my focus. I never expected that this treasured collection would be absent for a full ten years. Yet, I have received so many heartfelt updates and messages from those of you who still cherished your copies from back then. I am truly moved that its value has remained relevant, and it is this love and enduring connection that has inspired me to update and reformat the ebook for a new generation. The Cultural Significance of Trinidadian Desserts Traditional Trinidadian desserts are far more than simple sweet treats; they are a vital part of our cultural tapestry. They embody the fusion of African, Indian, European, and Creole influences that have shaped our culinary identity for centuries. These desserts are the edible manifestation of our history—a living museum of flavours, techniques, and stories that resonate with warmth and community. Why Trinidadian Desserts Matter Heritage and Identity: Each dessert is a testament to our ancestors’ ingenuity, reflecting our rich, blended cultural history. Celebration and Tradition: These sweets have graced our festive tables during Divali, Eid, Christmas, and many other celebrations, symbolising communal joy and ritual. Nostalgia and Comfort: They evoke cherished memories of home, family gatherings, and simpler times when every treat was savoured with gratitude. Too often, the fast pace of modern life pushes these precious recipes into the background, replaced by mass-produced alternatives that lack the soul of the originals. It is up to us—as home cooks and custodians of our culinary traditions—to ensure that these authentic Trinidadian desserts remain a living, thriving part of our culture. Rediscovering 7 Iconic Trinidadian Desserts In 7 Sweet Trini Treats, I have gathered seven of my favourite recipes that capture the spirit and flavour of our beloved sweets. This digital cookbook is my heartfelt endeavour to inspire you—whether you are a seasoned baker or just beginning your culinary journey—to bring these desserts back into your kitchen and into your life. 1. Coconut Drops: A Moist Coconut Lover’s DreamThese soft, buttery treats are generously studded with freshly grated coconut. They evoke the simplicity of a cherished afternoon snack and transport you back to sunlit days filled with warmth and laughter Key Tip: Use freshly grated coconut to elevate both texture and natural flavour. 2. Sugar Buns: A Bakery Classic at HomeSugar Buns are a staple in every Trini kitchen, known for their light sweetness, airy texture, and golden-brown exterior. They effortlessly bring the charm of a local bakery into your home. 3. Barfi: The Festive Favourite with Indian RootsThis creamy, spiced milk fudge is a festive delight that regularly graces our tables during Divali and Eid. Its rich, smooth texture and aromatic spices pay homage to our Indian culinary roots and the colourful celebrations that unite us. 4. Parsad: A Sacred Sweet with SoulParsads are much more than desserts—they are a poignant part of Hindu spiritual rituals. This rich, buttery dessert is traditionally prepared during religious ceremonies, serving as a symbol of devotion and gratitude. Insight: Embrace the process of making parsad as a meditative act that honours both its heritage and the memories it evokes. 5. Biscuit Cake: No Fuss, Big FlavourA uniquely Trinidadian creation, this biscuit cake is heavy, milky, dry with a melange of fragrant spices. Yet it is as comforting as it is flavourful. Quick Trick: Chill the cake overnight for a firmer texture and more developed flavours. 6. Paw Paw Balls: A Forgotten Treat Ripe for a ComebackPaw Paw Balls—chewy, candied papaya bites—are a nostalgic reminder of our tropical roots. Their gentle natural sweetness make them a memorable dessert that is just waiting for a modern revival. 7. Cassava Pone: Sticky, Spiced, and Oh-So-ComfortingCassava Pone is a dense, moist baked good made from grated cassava, coconut, and warming spices. It is the epitome of comfort food, perfect for cosy evenings or as a heartfelt end to a meal. Preparation Tip: Finely grate the cassava to achieve a smooth, even texture throughout the dessert. Every recipe in 7 Sweet Trini Treats has been carefully tested and refined so that even if you’re new to preparing Trinidadian desserts, you can achieve authentic, delicious results every time. My instructions are detailed and clear, designed to empower you to cook with both confidence and passion. The Risk of Losing Our Food Legacy It is both heartbreaking and alarming to witness the gradual disappearance of previously time-honoured recipes from our modern kitchens. As the pace of life accelerates and global food trends dominate, traditional Trinidadian desserts—these custodians of our culinary identity—are at risk of being forgotten. Heritage at Risk: With each recipe left unshared, a vital piece of our cultural history is lost forever. Loss of Storytelling: These desserts are not merely food; they are narratives that connect us to our ancestors and the lived experiences that have moulded our identity. Missed Opportunities for Connection: In an age when genuine community and tradition are increasingly rare, reviving these recipes offers a chance to bond over shared heritage and rekindle our love for authentic flavours. My mission through 7 Sweet Trini Treats is to reverse this trend by inviting you to participate in preserving our culinary legacy. By preparing these recipes, sharing them with family and friends, and teaching them to future generations, we ensure that our authentic Trinidadian desserts continue to shine bright. Cooking Trini Sweets with Confidence I understand the challenges many of you face in the kitchen—whether it’s the fear of ruining a dish, the stress of not meeting traditional expectations, or the worry of wasting precious ingredients. I have been there myself, and every small step towards recreating these recipes is a step towards reclaiming our shared heritage. Common Cooking Concerns Fear of Ruining Dishes: The pressure of achieving the perfect texture or flavour can be intimidating. Limited Ingredient Access: It can be challenging to source traditional ingredients. Time Constraints: The busy pace of modern life may make traditional cooking seem like a luxury. How I Help You Overcome These Hurdles In crafting 7 Sweet Trini Treats, I’ve provided: Easy-to-Follow Recipes: Step-by-step instructions that simplify the process. Authentic Flavours: Tips and techniques to ensure you capture the true Trini taste every time. Practical Adaptations: Advice on ingredient substitutions and time-saving methods so you can easily adjust the recipes to suit your lifestyle. These elements are here to help you create delicious Trinidadian desserts with confidence, transforming the kitchen from a place of stress into a canvas for creativity and tradition. Recommended Tools & Ingredients for Sweet Trini Success Want to recreate these Trinidadian desserts with ease? Here are some kitchen essentials and pantry staples that I personally recommend. These affiliate links help support TriniGourmet at no extra cost to you—thank you for your support! Baking Essentials Silicone Baking Mat Set – Great for coconut drops and sugar buns, keeping your work surface neat. Measuring Cups and Spoons Set – Precise measurements make all the difference in traditional recipes. Electric Hand Mixer – A must-have tool to ease the mixing process. Presentation & Storage Decorative Tins – Perfect for gifting your homemade coconut drops or sugar cakes. Glass Storage Jars – Ideal for keeping your sweet treats fresh while showcasing them beautifully. Bring the Sweet Taste of Trinidad & Tobago into Your Kitchen! Discover the joy of baking with 7 Sweet Trini Treats, a beautifully crafted FREE digital cookbook filled with easy-to-follow recipes for some of the most beloved Trinidadian desserts. Whether you’re a seasoned baker or a complete beginner, this book will guide you step by step to achieving authentic, delicious results every time. What’s Inside: ✔️ Coconut Drops – Soft, buttery, and packed with coconut-raisin studded goodness. ✔️ Sugar Buns – Lightly sweetened, fluffy, and perfect with tea. ✔️ Barfi – Creamy, spiced milk fudge with a festive touch. ✔️ Parsad – A rich, buttery dessert with deep cultural roots. ✔️ Biscuit Cake – A uniquely Trini, spiced, treat. ✔️ Paw Paw Balls – Chewy, candied papaya bites bursting with flavour. ✔️ Cassava Pone – Moist and spiced, made with grated cassava and coconut. ✔️ Sugar Cakes – Crunchy yet melt-in-your-mouth coconut bites. Why You’ll Love This Book: ✅ Easy-to-Follow Recipes: Clear, step-by-step instructions that demystify traditional techniques. ✅ Authentic Flavours: Time-tested methods that ensure you capture the true Trini taste. ✅ Perfect for Any Occasion: Impress friends, family, or simply treat yourself to a taste of home. Conclusion and Personal Reflection Reflecting on my own culinary journey, I realise that every recipe in 7 Sweet Trini Treats carries not only the flavours of Trinidad & Tobago but also the memories of my own experiences. I remember the first time I tasted these desserts as a child—the simple joy of a Coconut Drop, the comforting warmth of a Sugar Bun, and the soulful depth of a perfectly made Cassava Pone. Each dish is a reminder of my past, of the resilience and love that have shaped my life, especially during the most challenging times when I had to say goodbye to my dear dad. Taking these recipes down in 2015 was one of the hardest decisions I ever made, but now, after a decade, their reawakening fills me with hope and gratitude. I am inspired by the countless messages from those of you who still kept your original copies, and I am honoured to now share this updated, reformatted version with the world. For me, these Trinidadian desserts are not merely sweets—they are a testament to enduring love, the power of community, and the beauty of preserving our cultural legacy. Download Your Free Copy! I invite you to join me in celebrating our culinary heritage. Rediscover the timeless appeal of these authentic Trinidadian desserts, and bring the sweet taste of Trinidad & Tobago into your kitchen. I hope that every step you take in recreating these beloved recipes fills your kitchen with the warmth and joy that has defined my own path. Let’s preserve and celebrate our heritage together, one dessert at a time. Get your FREE copy of 7 Sweet Trini Treats now and start your journey into a world of tradition, taste, and memories. Get Your Free Cookbook Now! Thank you for embarking on this journey with me. #### A Beer is a... Carib (video) Carib Brewery, Eastern Main Road, Champs Fleurs Ask any Trinidadian to complete the following phrase. A beer is a ... and you'll instantly hear a loud uproarious 'Carib'. For over 50 years the Carib Brewery has been producing Carib beer to the delight of Trinis both at home and abroad. I know that for myself seeing a Carib sign in a pub or a bar abroad was enough to make me scream, grab a camera and patronise the establishment :lol: Carib doesn't only produce beer however, they also are behind the popular Shandy Carib line, as well as Malta and Smalta. From CaribBeer.com: The brewing of beer in Trinidad and Tobago was inherited from the British. The first commercial brewery was founded just after World War 1 although there had been legislation as early as August 1899 concerning the regulation of brewing. It is known that a Mr. Walters began the brewing of beer on a commercial scale just after World War 1 with a capacity around 3000-5000 hectoliters a year, which is extremely small by today's comparisons. Walters' Trinidad Brewing Company produced Royal Lion Ale, Royal Extra Stout and Black Velvet Stout during the depression years. After the war, Sir Gerald Wight, then Chairman of Alstons and Company Limited (now McEnearney Alstons Limited), saw the need and opportunity to expand local industry from the traditional sugar and oil-based economy. He pushed for the establishment of a new brewery and a Glassworks factory and in July of 1947, the Caribbean Development Company Limited (CDC) was formed with Sir Gerald Wight as its Chairman. The Brewery started with an initial payroll of seven (7) persons. In September 1950, the Brewery launched its own beer, Carib Lager beer, before which foreign imported beers were available to the population. However, with the advent of Carib, the imported beers began to disappear from the market, as Carib's popularity increased. In 1957, CDC acquired the brewing plant and interests of Walters' Brewery. By 1957, therefore, CDC was the sole brewer and bottler of beer and stout in Trinidad. In 1972, the Brewery acquired more land and brewhouse equipment, increasing its capacity to over 250,000hl per year. It expanded its product range into the dark malt drink market launching Malta Carib in 1973. This was the first non-alcoholic drink to be produced by the Brewery, directed to health conscious individuals. Next, followed Shandy Carib in 1985, which was an effort to capitalize on the popular indigenous custom of mixing beer and other flavoured drinks. As early as 1983 the brewery facilities were expanded to facilitate the increasing demand locally, as well as exports to international destinations. New brands and flavours, (including Stag Lager beer, Smalta and Shandy Lime), were developed and launched over time, moving the company from one pinnacle of success to another. The Brewery has over time, formed partnerships with International Companies such as Guinness, Interbrew, Carlsberg, Ginseng-Up Corp and Diageo, and as a result several international brands are produced under license for local and export consumption. These include Guinness stout, Mackeson stout, Ginseng-Up, Carlsberg beer and Smirnoff Ice. Carib Lager Beer Commercial (1989) Amazon.com Widgets This post was originally published on September 4th, 2007. It has been updated twice since then. #### A Las' Minute Lagniappe This morning I woke up to some fabulous news! My post "Six Moments that Changed my Foodie Life in 2006" had actually won a prize! Congratulations Sarina, you are one of the winners of the ProBlogger Group Writing Project. You've won $100 cash or $500 in advertising credit from bloglinkr The sponsor of this prize will be notified of your email address for you to arrange for it to be sent to you. Thanks for participating in the project and congratulations. A post announcing your win will go live on ProBlogger shortly. Darren Rowse Problogger.net What a wonderful way to start the holiday weekend :D! In all there were about 300 entries so I thought I would take this moment to highlight those from food-related blogs... They are an extremely varied lot! ?????? Cooking Korean Food Anywhere: How I'm Going To Help You in 2007 - My Korean Kitchen ?????? Looking Ahead in Homebrewing - Rob Zazueta's Brew Blog ?????? May You Live Gluten-free in Interesting Times - Free From ?????? The Rapper Cook??????s Preview Into Her 2007 Menu - Simcooks NOTE: Lagniappe (pron: LAN-yap) is Trini for a bonus/small windfall :) #### A Quick and Dirty Guide To Getting Your Roti On In Broward County (article) Image from Cliff1066 Ft. Lauderdale Flickr setThe Broward-Palm Beach New Times recently wrote "A Quick and Dirty Guide To Getting Your Roti On In Broward County". Featured eateries include: • Lovey's Roti in Sunrise (8336 W. Oakland Park Blvd., Sunrise; call 954-741-9212) • Lucky City (5574 W. Sample Road in Margate; call 954-972-1880) • The Curry Hut (5416 W. Atlantic Blvd. in Margate; call 954-972-9201) Although the article uses 'Roti' in its title, it also explores the specialties of each establishment. These range from pepper sauce, doubles and aloo pie to mauby and 'bake and fish'. Read "A Quick And Dirty Guide To Getting Your Roti On In Broward County" at http://www.browardpalmbeach.com/2010-04-08/restaurants/a-quick-and-dirty-guide-to-getting-your-roti-on-in-broward-county/1 Have you eaten at any of the above places? Share your thoughts! :) #### A Taste of Culture: Japanese Culinary Arts Programs Hungry to learn more about Japan? A TASTE OF CULTURE culinary arts program combines spicy tidbits of food lore with practical tips and skill-building lessons on how to prepare Japanese food. Programs offer a unique opportunity for foreign residents and visitors from overseas to explore and enjoy Japan's culture through its food. Instruction is in English. Tasting sessions, cooking classes and customized culinary programs are conducted in A Taste of Culture's home-style kitchen, fully equipped for teaching traditional Japanese cooking. Market tours and other field trips are conducted in the Tokyo metropolitan area. A Taste of Culture also delivers a limited number of private workshops in the home kitchens of Tokyo residents. To learn more visit: A Taste of Culture: Japanese Culinary Arts Programs #### A Taste of Spring - Broccoli with Orange Sauce (recipe) We don't have spring here in Trinidad but after 5 years in New England I have pretty sniffly memories of that time of year. And I don't mean sniffly nostalgic, I mean sniffly achoo sniffly... aiaiiai allergies! Other than that it really was lovely to see the earth spring back to life, bringing with it lots of young vegetables and fresh flavours. This recipe seemed perfect for Meeta's "A Taste of Spring" challenge as a result. A simple salad that comes together in no time, the vinaigrette gives it a deep unexpected flavour that will have everyone wondering what exactly is in it :) I had some cauliflower on hand so I threw that in as well! :D Broccoli with Orange Sauce -------------------------------------------------------------------------------- Serving Size: 4 Ingredients: coarse salt 2 bunches broccoli, about 1 pound, untrimmed 1/2 cup fresh orange juice 2 shallots, halved lengthwise and thinly sliced 1 teaspoon balsamic vinegar 1/4 to 1/2 teaspoon red pepper flakes, optional Directions: In a large pot of boiling salted water, cook broccoli until just tender, 12 to 15 minutes; drain. Transfer to a serving bowl. Meanwhile, in a small skillet, combine orange juice, shallots, vinegar and pepper flakes, if using; simmer over medium heat until reduced to 1/4 cup, 3 to 4 minutes. Spoon sauce over baby broccoli; toss gently. #### Achiote (photo courtesy of Leonardo Aguiar. Originally uploaded to Flickr as Urucum (bixa orellana) seeds) #### Ackee Ackee is one of my favorite ingredients, however it is not something that I think most Trinidadians (or people worldwide) know or have tasted. In fact if it wasn't for my Jamaican mother I probably would never have tasted it all! I often see Western cookbooks comparing ackee to scrambled eggs, a comparison that I believe is more visual than taste-related. Ackee has a very creamy texture and is relatively mild in flavour. For this reason, like tofu, it does best when paired with assertive flavours and ingredients (such as the saltfish and peppers in Jamaica's national dish 'Ackee and Saltfish'). When it is paired with such flavours it absorbs them like a happy sponge and truly becomes something worth talking about! Great care must be taken when harvesting ackee though as it can be quite toxic. In fact, I often tease my mother that it's residual ackee toxins that make her and other Jamaicans so short-tempered! :lol: From Wikipedia: Although native to West Africa, consumption of ackee for food takes place mainly in Jamaican cuisine, where ackee and saltfish is the national dish. Salt cod is sauteed with ackee (boiled), onions, peppers, tomatoes, herbs, and may be garnished with crisp bacon and fresh tomatoes. . Ackee was first introduced to Jamaica and later to Haiti, Cuba, Puerto Rico, Barbados and others. It has been later introduced to Florida in the United States. . The oil of the ackee arils contains many important nutrients, especially fatty acids. Linoleic, palmitic and stearic acids are the primary fatty acids found in the fruit. Ackee oil makes an important contribution to the diet of many Jamaicans. . The dried seeds, fruit bark and leaves are used medicinally. The fruit is used to produce soap in some parts of Africa. It is also used as a fish poison. . The fruit of the Ackee is not edible in entirety. It is only the fleshy arils around the seeds that are edible; the remainder of the fruit and seeds are poisonous. The fruit must only be picked after it has opened naturally, and it must be fresh and not overripe. Immature and overripe ackee fruit are also poisonous. The fruit, even when ripe, is a cause of Jamaican vomiting sickness, characterized by vomiting and hypoglycemia. Because ackee does not naturally grow here and is not part of our national culinary lexicon, supermarkets rarely stock it and when they do the price is astronomical! Look at that! $61.99 TTD for a tin! For comparison the other tinned goods to the left and right of the ackee were all in the $7 - $10 range! That's really depressing as it would take at least 2 of those tins to make 1 decent sized dish of ackee and saltfish. The Jamaican High Commissioner's residence has its own ackee trees, smart thinking on their part! It really is a shame though that ackee is not more readily available (or used) here cos my only other chance to taste it comes when my mother returns from her trips home with it frozen in bulk and those only occur once every 5 years or so! But at least then its fresh ackee. I've never tasted the tinned, and from what my mother says tinned is a rather sorry substitute. Below is a picture of the ackee and saltfish she made last October after returning from her most recent trip to her family. We served it with my Wholewheat bake and it was just wonderful :) She's been reticent about having her recipe shared so here's a YouTube video instead! From Caribbean Beachcomber July/August 1969: Ackee or achee is almost a national dish in Jamaica where it is very plentiful. It is the fruit of an evergreen tree which produces a scarlet hanging fruit. The fruit is triangular, splitting into three when ripe to show three black seeds covered by a creamy white edible flesh. The fruit is poisonous unless it ripens and opens on the tree. The pinkish tissue joining the white flesh is poisonous at any time and must be removed before cooking. Natives frequently prepare ackee boiled and mixed with saltfish. It can also be fried, broiled, curried or made into soup. This post was originally published on May 13, 2007. It has been updated once since then. #### Add the TriniGourmet 'Search Provider' to your browser! Hey everyone, I've added a little feature that will allow you to search TriniGourmet.com at any time, regardless of which pages you have open in your browser. Simply follow the below steps. 1. If you are using Firefox you should see a glowing arrow in your search bar. IE7 does not give off any visual notifications but the option to add the search provider is still there, by selecting the down arrow in the search bar (click here for more IE7 instructions). 2. Click on the blue arrow, you'll see the option to add TriniGourmet at the bottom of the drop-down menu. Select it. 3. You'll see that the TriniGourmet icon now appears in your search bar, and also appears in your list of installed search engines. You can now select it anytime you want to look something up on the site :) 4. Give it a try! Type in your request 5. The results will load in your window Enjoy! :D #### Afghani Fried Brown Rice (recipe) This colorful and aromatic form of fried rice makes an exciting alternative to plain rice or Asian fried rices. The addition of ras-al-hanout makes it highly aromatic, and caramelized onion slices add just the right hint of sweetness. There's nothing like having access to fresh home-grown ingredients. Case in point, our bayleaf tree (see left). Bayleaf is one of those flavours that I find hard to describe but I can always identify it in a dish. We use the leaves both fresh and dried, e.g. in my ras-al-hanout, in chilis and also in curries. :) Since bay leaf was also used in this recipe I thought it would be a good subject matter for this week's Weekend Herb Blogging (hosted this time around by Susan from FoodBlogga) Until I started researching this post I never realized that bay leaves were what Roman laurels were made from, nor did I know that the high esteem that this plant was held in continues to this day when we call esteemed individuals 'laureates' or receive a college degree (baccalaureate)! I always take the bayleaf out of the dish when I am finished cooking, but with my mother it is rather hit or miss. In her words "yuh stupid enough to eat it?" :lol: ... can't argue with no-nonsense practicality like that! Gotta love West Indian moms :P Several years ago I read that the reason for removing the leaf was because it was indigestible and would kill a person if consumed :shock: Fortunately, it turns out that that is just a myth. It is removed because it is too bitter and tough to be pleasurable to the palate. Phew! Still, common sense aside, I'll stick to removing the leaf from my dishes nevertheless :D From Wikipedia: Bay leaves are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in North America. They are used in soups, stews, meat, seafood, and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaise and bouillon. The leaves are most often used whole (sometimes in a bouquet garni), and removed before serving. In Indian cuisine, bay leaves are often used in biriyani. Bay leaves can also be crushed (or ground) before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, and there is less chance of biting into a leaf directly. From CulinaryCafe.com The Bay Leaf is useful in hearty, homestyle cooking. When you are making bean, split pea and vegetable soups, meat stews, spaghetti sauce, and chili, a Bay leaf can be added for a more pungent flavor. Alternate whole Bay Leaves with meat, seafood, or vegetables on skewers before cooking. Be sure to remove Bay Leaves before eating a dish that has finished cooking. The whole leaves are used to impart flavor only and are bitter and hard to chew. Afghani Fried Brown Rice -------------------------------------------------------------------------------- Serving Size: 4 Ingredients: 2 cups rice 5 tablespoons oil 2 medium onions, thinly sliced 1/2 teaspoon ras-al-hanout 1 bay leaf 2 teaspoons sugar 1 tablespoon salt Directions: 1. Soak the rice for 15 minutes. Wash well and drain. 2. Heat the oil in a pot and fry the onions until light brown. 3. Add the ras-al-hanout and bay leaf, and sauté 5 minutes. 3. Add the sugar and let it caramelize. 4. Add the rice and saute for 2 minutes. 5. Add salt to taste and 4 cups boiling water 6. Cook for 9-10 minutes until the rice is perfectly cooked. #### All About Trinidadian Roti: Types & Traditions Roti. Four little letters that have the power to put any Trini into a smile-infused stupor :) Along with pelau I consider it one of Trinidad's national dishes. East Indian in origin Trinidad roti has now become its own entity with several variants offered to the sidewalk or fast food consumer. You see, roti here isn’t just a food group. It’s a whole love language. A comforting gesture. A cultural inheritance. And the sheer variety we consume regularly only serves to prove how much we adore it. There’s the humble sada roti, perfect for scooping up hot tomato choka. The delicate, powdery layers of dhalpuri, spilling yellow split peas with every bite. The soft, buttery folds of paratha, also called buss-up-shut, ripped and dipped into thick curry sauce. And the new darling on the block: pepper roti—spicy, often cheesy, and heartily sandwiched for those who like their comfort with a little kick. Whether you’re grabbing a wrapped roti from a roadside vendor or tearing pieces of a freshly made skin at your grandmother’s table, this dish is more than sustenance. It’s memory, tradition, and a symbol of home. So today, we’re taking a journey through the rich and evolving world of Trinidadian roti—from its historic roots to its modern-day reinventions. No recipes, just culture, cravings, and a whole lotta love. 1. Roti’s Journey: From India to the Islands Roti first made its way to Trinidad in the 1840s with the arrival of East Indian indentured labourers. Along with their customs, they brought food traditions that would eventually become staples of Trinidadian cuisine. What was once a symbol of survival became an emblem of comfort and celebration. Trinidadian roti, cooked on a flat iron tawa, evolved in style and technique. Over generations, we created different fillings, layered flavours—and with each change, made the roti more “we own”. 2. Sada Roti: The Humble Hero Sada roti is the minimalist of the bunch, but don’t let its simplicity fool you. Often served hot off the tawa alongside tomato choka, fry aloo, or baigan choka, sada is our go-to breakfast bread. In many homes, the smell of a puffing sada roti signals that love is being served soon. It’s also the most likely to be made at home, thanks to its ease and versatility. 3. Dhalpuri Roti: Layers of Legacy The roti of weddings, big limes, and long lines outside the roti shop on a Friday afternoon. The dough is filled with seasoned ground split peas, toasted geera (cumin), and garlic, then rolled out so thin that the filling becomes one with the dough. When cooked just right, dhalpuri leaves a trail of fine yellow flakes on your plate—and your shirt if you’re not careful! It’s the classic roti skin used to wrap everything from curried goat to stewed pumpkin and bhaji. This is Trinidadian comfort food at its finest. 4. Paratha (Buss-Up-Shut): The Flaky Favourite Paratha—better known by its nickname buss-up-shut—is beloved for its soft, flaky, buttery layers. It gets its name because once it’s cooked, it’s beaten with wooden spatulas until it looks like a “burst-up shirt.” This roti is often reserved for Sunday lunch or special occasions. You don’t wrap anything with this one—instead, you tear and scoop, getting just the right amount of sauce with each piece. 5. Dosti Roti: The Symbol of Friendship The word dosti means friendship in Hindi, and dosti roti is a beautiful metaphor for it. Two thin layers of dough are rolled and cooked together with a bit of oil in between. Though not as common as sada or dhalpuri, dosti roti is still cherished, especially among families preserving traditional recipes. It’s tender, comforting, and perfect with light veggie dishes or lentil-based curries. 6. Pepper Roti: The Spicy Star on the Rise Pepper roti is one of the newest stars in the Trinidadian roti universe—and it’s a fiery crowd-pleaser. Made by sandwiching a spiced filling of mashed potatoes, hot peppers, carrots, and yes, grated cheese between two layers of paratha dough, it’s then roasted on the tawa until golden and blistered. Though it’s a more recent addition, pepper roti has quickly become a favourite. Its invention, rumoured to have come from reusing wedding food leftovers, is a testament to Trini ingenuity. Roti: A Taste of Home, A Story of Us Here’s something you’ll only understand if you’ve grown up in T&T: when someone says they’re going to “buy a roti,” they don’t mean just the flatbread. They mean a dhalpuri roti wrapped and stuffed burrito-style around a curried filling usually chicken, beef, goat, pumpkin, bhaji, mango (or some combination thereof). Everyone has their preferred roti shop—Hot Shoppe, Patraj, The Roti Café, Don’s, Ali’s, the names are endless and run the gamut of the islands (particularly Trinidad). Everyone has strong opinions about who makes the fluffiest dhalpuri or the softest buss-up-shut. It’s part of the experience, the culture, and the camaraderie. Essential Picks for Your Roti-Making Adventures: Cast Iron Tawa – A must-have for making authentic roti at home. Stainless Steel Rolling Pin Set – For evenly rolled, paper-thin roti skins. Spice Grinder – Perfect for making your own geera and masala. Silicone Pastry Brush – Ideal for oiling your paratha roti just right. Conclusion: From its roots in East Indian tradition to its present-day place as a cornerstone of our cuisine, roti in Trinidad has become a symbol of who we are. Each variety—sada, dhalpuri, paratha, dosti, and pepper roti—carries with it generations of flavour, memory, and meaning. It’s in the act of kneading dough, passing down techniques, arguing over the best roti shop, and wrapping love in curry and spice. Roti is more than food—it’s our history, our heritage, and our home. Hungry for more Trini nostalgia? Download my free ebook “7 Sweet Trini Treats”—a heartfelt collection of beloved island favourites, lovingly curated to bring a little sweetness to your kitchen and soul. Whether you grew up with these flavours or you’re just discovering them, this ebook is my gift to you—a celebration of culture, comfort, and Caribbean joy. Download it now #### Almond-Peach Muffins (recipe) I first made these muffins late last year as the dessert portion of a Shabbat menu. Light, moist, and not too sweet they would make a perfect complement to an afternoon tea :) The recipe is also very forgiving in terms of composition. Feel free to vary the type of nuts and fruits used, you'll notice that in the below pics I used walnuts. I've done so with no problems :) Something I also like to do is to include the juices from tinned fruits into the batter :) Thanks to everyone for your comments and emails. I know that my updates have been infrequent over the past few months. I'm still learning how to juggle all of my commitments... unfortunately because of my 'distractions' I now have a backlog of comments and emails to respond to (over 200! :shock: ) Bear with me as I do intend to get around to replying to everyone :) Almond-Peach Muffins SERVINGS: 12 SOURCE: The Good Home Cookbook: More Than 1000 Classic American Recipes INGREDIENTS: 1 1/2 cups all-purpose flour 1 cup sugar 3/4 teaspoons salt 1/2 teaspoon baking soda 2 large eggs, lightly beaten 1/2 cup oil 1/2 teaspoon vanilla extract 1/8 teaspoon almond extract 1 1/4 cups chopped fresh or canned peaches 1/2 cup chopped almonds METHOD: 1. Preheat the oven to 375F 2. Grease and flour a 12-cup muffin pan or line the pan with paper baking cups 3. Sift the flour, sugar, salt, and baking soda into a medium bowl. Set aside 4. Beat together the eggs, oil, vanilla extract and almond extract in a small bowl 5. Pour into the flour mixture and stir just until moistened 6. Fold in the peaches and almonds 7. Fill the muffin cups 3/4 full with the batter 8. Bake for 20 to 25 minutes, until golden brown 9. Cool for 10 minutes, remove from the pan, and cool briefly on wire racks #### Amour et Café (review) There's something underfoot here in Trinidad. A movement of eager, innovative food lovers, opening small intimate locations where fresh ingredients shine and combine in ways that are delicious, surprising and, even better, affordable! For far too long Rituals has been the only option around for those who craved a relaxed, low-pressure environment, complete with coffees, pastries and ambience. Unfortunately, with the chain continuing to expand, their offerings have come to feel more cookie-cutter, the staff more detached, and the experience less impressive. Stepping in to fill that void establishments such as Amour et Café and Café Marrakesh (which I will also feature in an upcoming post) have begun to appear. I first learnt about Amour et Café and their unique approach to all-day breakfast farein a July issue of the Trinidad Exprress. The grainy picture didn't make much of an impression, but the enthusiasm of the young proprietors did: "For Ramsubag and Litren, there is nothing more important than breakfast. Though neither attended any professional cooking school, they believe the heart and sou l they put into each dish more than makes up for any professional training." A quick look at their Facebook page (and menu) sealed the deal and one sunny morning, when my schedule was relatively light I decided to drop in and see what it was all about. Upon arriving at lower Phillip Street (on-site parking is available) I was quickly taken aback by the unassuming exterior. Although I'm sure the banner was probably done for free by some well-meaning souls the drab colours and hard to read 'graffiti script' felt much more appropriate for an auto-mechanic shop than a location promising romance and soul-satisfying fare. However, once I reached the top of the steps and stepped inside, I could not be more surprised at how the interior contradicted everything that had met my eyes to that point. Warm tropical colors played against the plush couches which offered alternate seating to the jaunty chrome chairs and tables. Instantly, you felt relaxed and 'at home'. As a low-key mix of alternative female singers and neo-soul played in the background we were greeted by a young woman I recognized from the Express article as Vanessa Litren. Personable, yet somewhat reserved she helped us with our menu choices, offered helpful recommendations before taking our order. She lit up talking about the unusual combinations on their menu and how she had come up with them. When she disappeared for some time, and the sound and aromas of kitchen prep floated through the area it hit me that she was doing everything by herself! This impressed me even more. It was clear from the onset that first and foremost Amour et Café is a labour of love and a genuine expression of its owners passion for food and good company. I hoped that the patronage and money would follow, and wondered how they would manage if it should. At least one or two extra hands may need to come on board! As she put our orders together I continued to take a look around. On designated evenings Amour et Café also doubles as an acoustic performance space for local musicians and poets. It also exhibits the work of emerging visual artists. (artwork by Robyn Knaggs) Finally our orders arrived! Breathtaking, don't you think? :) (clockwise from top: Pineapple-Banana & Blueberry-Bannana smoothies, seating area, maple syrup, stuffed french toast with strawberries and cream cheese) Mmm.. Let's take a closer look at that French Toast, shall we? Awww... yeah.... Beautiful isn't it? Everything clearly reflected the pride and emotional investment she has in her dishes. I really admired and respected that. I only hoped it tasted 1/2 as good as it looked! No worries there. It tasted twice as good! No seriously. And once I poured the maple syrup on... O.M.G. Nuff said. Hearing our murmurs and sighs she asked tentatively if everything was OK. I hope our mutterings appeased her because the experience really was sublime! I hadn't intended on eating anything else. But once that was done, I just wanted to linger and drink in the ambience a little more. Tea seemed to be the perfect choice at that moment for a digestif. Amour et Café offers a wide range of teas, both domestic and international. Their guide lists all the flavours and the purported benefits of each brew. I settled on a 'Tiramisu Tea' flavour, curious as to what it would hold. As with their food, the presentation was flawless and full of flair. The tea was enjoyable with distinctive caramel flavours and an almond aroma. All in all my first visit to Amour et Café was an overwhelmingly positive experience. From the welcome ambience, to the prompt service to the outstandingly good food and fresh approach to the notion of breakfast fare. Do drop in if/when you get a chance. I hope that they will be able to bring on some extra hands in time to handle the demand as word-of-mouth hopefully grows! I have read some criticisms in the past on the lack of variety in 'local fruit' offerings, and I do hope that they integrate more tropical fare at a later date (I'd love to see what they would come up with for guava and carambola!). Having seen the operations first-hand though and having read about their commitment to not using processed/artificial ingredients I do believe that their current menu is more reflective of what is most affordable and easiest to prep and assemble on short notice using fresh ingredients. It makes sense at this point in their development to focus on a few well-made offerings before looking to source a wider array of local fruits that may or may not be popular or cost-effective in smaller batches (not to mention more labour-intensive). Kudos to Candice Ramsubag and Vanessa Litren for creating an unforgettable destination! To learn more about Amour et Café visit their Facebook page at http://www.facebook.com/pages/Woodbrook-Trinidad-and-Tobago/Amour-et-Cafe/103002863071058 Amour et Café 4 Phillip Street Woodbrook 868-489-6089 TG Rates This Experience: Taste - 5/5 Ambience - 5/5 Price - 5/5 Overall Rating: 5/5 #### An Evening At The Chef's Table - Woodlands Inn, South Carolina, USA Does anyone else here like to watch Michael Lomonaco on the Travel Channel's Epicurious? Oh he's such a delight! I adore him! :) Well right now they're showing old episodes with a very annoying female sidekick so I've stopped watching, but when it's just him I definitely set aside time to see what's up. About two months ago he showcased the historic Woodlands Inn in South Carolina, USA. This upscale establishment offers a 9-course chef's table inside the kitchen itself by reservation only. This allows diners the rare opportunity to see, firsthand, how their food is prepared. Having this privilege comes at a premium cost of course, and to be honest I'm not sure I'd want to pay extra to be around clanging pots and grease, but maybe the experience is much more serene than I am envisioning? Anyways, I thought I'd share it with y'all, who knows, maybe someone reading this has experienced it (or will decide to) and can then provide a definitive yay or nay! #### Angelo's on Ariapita The above advert for a restaurant (new?) called Angelo's caught my eye in the Saturday Express. Ariapita Avenue is the main culinary artery for dining in and around Port-of-Spain and it really is amazing how many restaurants it seems able to contain! I think I"ll have to check them out, especially as Tiramisu is currently my Häagen Dazs flavour of choice (for reasons that will be posted in the near future ;) ). If you've eaten at Angelo's why not leave a comment to let me and others know your thoughts/opinion, etc. #### Angostura 1919 (Germany Promo) Angostura 1919 @ Angostura.com #### Angostura Bitters - The Taste of Trinidad When I was studying in the USA it seemed that every bar had Angostura bitters on its shelves. I realized that to Americans this tiny bottle was seen as a cocktail ingredient. How so very different from here in Trinidad where Angostura bitters is a staple of every kitchen, and is used to flavour everything from soups, to roasts, to ice cream! Growing up a few drops of Angostura in a glass of warm water was used to rectify everything from nausea to diarrhea as well. Was there anything that this little brown bottle couldn't do? Today the 'House of Angostura' is a local culinary landmark and has branched out to make rum, sodas, soy sauce and more. At the National Museum you can see how the original bitters bottle and labels (and health claims) changed through the years, and the Angostura factory complex is open to tours. But what exactly is Angostura bitters? According to the official Angostura bitters website: "Distilled in Trinidad, using the secret recipe from 1824, and the same natural blend of herbs and spices, Angostura??? aromatic bitters is versatile beyond belief. It has retained its original formulation, one of the few remaining true trade secrets, an international brand that over the centuries has continued to flavour the world. Read the label, which is itself perfect.It will give you an insight to the product, with suggestions from savoury sauces to cakes,through crispy vegetables, meats and cocktails." Sounds good to me! So next time you are in a supermarket and you see this little bottle realize that there is much more to it than cocktails. Try some, you won't regret it! Random Factoid: Nelsen's Hall on Washington Island, Wisconsin, USA is the largest purveyor of Angostura Bitters in the world! :eek: #### Angsotura 1919 (promo) Angostura 1919 @ Angostura.com #### Announcing our new Amazon Storefront! I am SO happy to -finally- announce the launching of our new storefront on Amazon! Since this blog’s inception I have been sharing my recommendations with you but now, for the first time in many years, Amazon has made it possible for me to assemble those ideas and items into one cohesive and easily browse-able location.I’m looking forward to sharing my favorite finds to make your time in (and out) of the kitchen as easy and enjoyable as possible. I do hope that you’ll follow me there and take a look around! I’ll definitely be updating our Amazon Storefront regularly! I’m also looking forward to going Live on Amazon’s streaming platform as well, starting from next month. If you aren’t familiar with Amazon Livestream it’s basically like a Home Shopping Network hosted by users for users. I can’t wait to show and discuss many of the items that I have used on Twitch or posted on Facebookand Instagram!  Amazon Live takes the fun and interactive nature of live video and joins it with online shopping. Bring your product picks and recommendations to life by featuring them in your product carousel. Features like product highlighting, live promotions and chat help you engage with your audience during your streams.– Amazon.com I’ll make another update regarding those stream times when I know more, we’re working steadily on making sure everything is ‘up to snuff’ behind the scenes right now. It’s going to be an interesting adventure, balancing broadcasts on both Amazon and Twitch, but I like the differences in what I can bring and share with each of you on both platforms and am up to the challenge! #### Ants in A Tree (recipe) I first learnt of this recipe via Sara Moulton's excellent (and now defunct) Food Network series "Sara's Secrets". It was my first introduction to the culinary history of Singapore, and I've been hooked on learning as much as I can ever since. Much like Trinidad Singapore has been a melting pot of cultures, and these influences are reflected in the local cuisine. This particular dish, Ants in a Tree, gets its name cos the ground meat separates to resemble ants, against the cellophane noodles. Now, I hate ants but I give this dish two thumbs up! The original recipe used pork, but I substituted with ground beef. Ground chicken would also be quite delightful I'd wager :) Ants In A Tree SERVINGS: 8 SOURCE: Sara Moulton Cooks at Home INGREDIENTS: Kosher salt 1 lb. cellophane noodles (bean threads) or angel hair pasta 2 lb. ground meat 1/2 cup soy sauce 2 tablespoons Asian (toasted) sesame oil 1.33 tablespoons cornstarch 12 scallions, white and green parts, thinly sliced 3/8 cups vegetable oil 2 (2-inch) piece fresh ginger, peeled and finely grated 8 cloves, garlic minced 2 tablespoons Asian chile paste 4 cups shredded Napa cabbage 1 1/3 cups chicken stock, preferably homemade Freshly ground black pepper METHOD: 1) Bring a large pot of salted water to a boil over high heat. 2) Add the noodles and bring back to a boil. 3) Boil for 1 minute for cellophane noodles and 2 to 3 minutes for angel hair pasta. 4) Drain in a colander and rinse under running water. Set aside. 5) Stir the meat with 2 tablespoons of the soy sauce, the sesame oil, the cornstarch, and 1/2 of the scallions in a small bowl. 6) Heat the vegetable oil in a wok or large skillet over high heat until almost smoking. 7) Add the ginger, garlic, and chile paste. 8) Cook, stirring constantly, until fragrant, about 30 seconds. 9) Add the meat mixture and cook for 1 minute longer. 10) Stir in the cabbage and the remaining 2 tablespoons soy sauce. 11) Cook, stirring, until the cabbage is almost wilted, 1 to 2 minutes. 12) Add the cooked noodles and cook, cutting them slightly with the side of the spatula, until the meat is no longer pink, about 1 minute. 13) Pour in the chicken stock and add the remaining scallions. 14) Season with salt and pepper and reduce the heat to medium-low. 15) Cover loosely with foil and simmer until the noodles have absorbed some of the stock, about 3 minutes #### Arabian Vegetable Medley (recipe) Don't you just love vague 'ethnic' recipe titles? Coming from the American Turkey Federation I'm not sure exactly how 'Arabian' this recipe actually is, but despite that grey area all you really need to know is that it is very very good! Arabian Vegetable Medley SERVINGS: 16 SOURCE: National Turkey Federation INGREDIENTS: 2 Pounds eggplant, Cut in 1-1/2 cubes 2 Tablespoons olive oil, divided 4 cups sliced onion 2 Teaspoons minced garlic 1 Teaspoon salt 1/2 Teaspoon cinnamon 1/2 Teaspoon pepper 2 Cans (1 pound each) tomatoes, undrained and coarsely chopped 1 Can (16 ounces) chick peas, rinsed and drained METHOD: 1. In large non-stick skillet, over medium-high heat, saute eggplant in 1 tablespoon oil 10 to 12 minutes or until lightly brown and crisp-tender. 2. Remove eggplant from pan; set aside. 3. In same skillet, over medium-high heat, saute onions in remaining oil 6 to 8 minutes or until lightly brown and tender. 4. Stir in garlic, salt, cinnamon and pepper and cook 2 to 3 minutes. Fold in eggplant, tomatoes and chick peas; bring to boil. 5. Reduce heat to low, cover and simmer 30 minutes or until eggplant is tender. 6. Remove cover and cook 15 minutes or until most of the liquid is absorbed. Amazon.com Widgets This post was originally published March 29, 2009. It has been updated once since then. #### Arepas (recipe) Earlier this year when my mother was diagnosed with severe gluten-related allergies it came as a surprise to her, and us. We never realized such an allergy could rear its head so late in a person's life. After seeing what she went through physically in the weeks it took to diagnose we have all gone the extra step to make sure that gluten-free dishes and snacks are on hand. This being Trinidad many alternatives that are used by those in food blogosphere are hard to find, or when found astronomically expensive. Some items however are plentiful. These include cornmeal, cornflour, and cassava - items which have become staples in my 'gluten-free' alternatives to the breads and pastas she once loved and devoured. One dish which she really enjoys is my homemade arepas. We make them in a large batch and freeze the bulk for her to defrost at her own leisure. I first had unfilled arepas on my trips to Caracas, Venezuala in the late 80s. And the memory of them hot and filled with butter, and other fillings was something that definitely stayed with me. Arepas in the larger parlance of the Southern English speaking Caribbean usually refers to a meat filled cornmeal patty, quite similar to beef empanadas. I'll make those at a later date but for now it's the Venezualan version that I'm concentrating on. As more and more South American settle in Trinidad, authentic eateries have popped up allowing the local populace to partake in an indulgence that one had to leave the island for in the past. Although the arepas in Venezuala I had were made with white corn flour, yellow cornflour is much more readily found here, and that is what I used. The differences as far as I can tell are nominal taste-wise. I've noticed a lot of attempts at arepas in the food blogosphere, prompted in no small part by a post made by Gluten-Free Girl. Many of the results appeared to be drier and flatter than what I am used to so I hope that my step by step pictorial will help somewhat in being able to gauge the consistency of the dough and such :) I love eating arepas when they are piping hot. I slather them with butter, and then add any type of filling that I like. The flavour of an arepa is mild so the addition of salt, and the crusting of the exterior are vital to bring out the subtle corn flavour. In the photo above I filled the arepa with thin slices of mozzarella, fresh tomato and basil leaves. Yum! This post has been submitted to the Baking Sheets challenge, hosted by Joelen's Culinary Adventures Arepas Makes 6 2 cups masa flour 1 teaspoon salt 3 cups boiling water 3 tablespoons vegetable oil Method 1. Preheat oven to 400ºF. 2. In a large bowl, mix together the cornmeal and salt. 3. Pour in boiling water and mix with a wooden spoon to form a mass. 4. Cover with a towel or plastic wrap and set aside to rest for 5-10 minutes. 5. Using damp hands form the 'dough' into 6 balls of equal size. 6. Shape and form into cakes about 3 inches wide and 3/4 inch thick (if the dough cracks at the edges, wet your hands and reform) 7. Heat the oil in a sauté pan or skillet over medium-high heat. 8. Sauté the patties, a few at a time, to form a light brown crust on one side, 5-6 minutes. 9. Flip and brown on the other side. 10. When all the patties have been browned, transfer them to a baking sheet and bake in the oven for 15-20 minutes, or until they sound lightly hollow when tapped. 11. Serve immediately. #### Army Of Chocolate Biscotti Like most food bloggers I have amassed a huge set of backlinks to recipes that I want to 'try' one day :) In fact, I would not be hurt if no one believes me anymore when I comment on their blog that I have bookmarked their recipe to try, as it appears that I never seem to get around to it. Well I have set a challenge to myself to become more proactive when it comes to actually putting these links and recipes to use :) This time around I tackled my very first Dorie Greenspan recipe; Army of Chocolate biscotti. Veron of KitchenMusings first made and blogged about these in December of 2006. I promptly bookmarked it because A) chocolate B) biscotti and C) chocolate :) Late one night this week the mysterious munchies came to roost and I knew it was 'time'. The batter was not what I expected, much lighter and 'mousse' like in nature than other biscotti doughs I have prepared. The espresso really brought out the chocolate's depth and filled the house with a wonderful aroma as everything baked. The final results were light, crunchy, and not too sweet. Perfect for gnoshing and dunking :) Definitely a keeper! #### Aromatic Angostura Coffee Why not try a few dashes of Angostura bitters in your cup of coffee today? :) Amazon.com Widgets This post was originally published December 8, 2006. It has been updated once since then. #### Asian Crisp Fried Noodles and Chili Vegetables (recipe) It may seem odd to launch my Hanukkah menu series with an Asian noodle dish, but scratch the surface and you can see that it is not that far a stretch. Hanukkah after all commemorates a miracle of oil, and this is a fried dish. Not only that, but Judaism has had a long and fascinating history in China spanning well over a thousand years! Did it mention it also tastes great? The most intensive part of this recipe is really the prep work, which can be done well ahead of time. When you are ready to put it together, from start to finish you can be out of the kitchen and savouring the fruits of your labour within 15 minutes. Enjoy it as a vegetarian entree, or as a side to complement your main dish of choice. This is one dish that definitely doesn't require a reason (or season) to be enjoyed! Asian Crisp Fried Noodles and Chili Vegetables SERVINGS: 8 Source: Adapted from a recipe of unknown origin INGREDIENTS: 7 ounces Chinese vermicelli, cooked and drained 2 teaspoons oil 2 tablespoons grated fresh ginger 2 tablespoons chopped coriander 2 cloves garlic 2 onions, cut in thin wedges 2 red chili peppers, finely chopped 2 green peppers, cut into fine strips 2 large carrots, cut into fine strips 28 oz tin (mixed chinese vegetables - any mix with baby corn + straw mushroom), drained 1 cup soy sauce 1/2 cup malt vinegar 2 tablespoons brown sugar 1 cup coriander leaves 2 teaspoons preserved chopped chili METHOD: 1. Deep fry the chinese vermicelli in hot oil. 2. Drain on absorbent paper. 3. Place on a large serving plate and keep warm. 4. Heat the teaspoon of oil in a large pan. 5. Add the ginger, coriander and garlic and cook for 2 minutes. 6. Add onion, red and green peppers and carrot. Stir fry for 3 minutes. 7. Add the corn, mushrooms soy sauce, vinegar, brown sugar and chilli. 8. Stir to combine and cook over a high heat for 3 minutes. 9. Spoon the vegetables over the noodles, pour over any remaining sauce. 10. Garnish with the coriander leaves and serve. #### Auntie Olga's Trinidad Christmas Black Cake   The calendar may say October but already signs of Christmas are starting to pop up all around. Parang and carols are on the radio and many of my Avon customers have already put in their Christmas orders (beat that mall crush!). As every Trini knows the Christmas season is also Black Cake season! in the past I have talked about my own Aunt's Black Cake which to me is still the benchmark of all Black Cakes, including my own :)   As I continue to add to my now two year old jar of soaked fruit in preparation for this December's baking I thought I'd give you a closer look at Auntie Olga's Trini Christmas Black Cake. It should get your mouth watering in anticipation. Delish! :D     #### Bagna Romano (recipe) My anchovy fixation continues and everyone in my home is loving it! This recipe for Bagna Romano couldn't be any simpler. Pasta, anchovies, garlic and cheese. That's it! The pasta is so delicious it is a meal in itself! From: Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3 This sauce runs over with the complex salty fermented richness of oil-cured anchovies and garlic. It is a takeoff on the classic Roman dip bagna cauda, enhanced with Romano cheese. This post has been submitted to Presto Pasta Nights :) Bagna Romano -------------------------------------------------------------------------------- Recipe By: Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3 Serving Size: 4, when tossed with 1 lb pasta Ingredients: 1 small tin (2 oz) flat anchovies in oil 2 teaspoons minced garlic in oil 1/4 cup freshly grated romano cheese Directions: 1. Drain the anchovies, reserving the oil 2. Finely chop the anchovies 3. In a small skillet, combine the garlic in oil with the anchovies and the oil from the anchovies 4. Cook over medium-low heat until you smell the garlic strongly (about 1 minute) 5. When tossing this mixture with hot cooked pasta, add 1/4 cup of the pasta cooking water and the Romano cheese #### Baked Ziti with Cauliflower: Ziti Gratinati (recipe) There is something about the dishes that I've tried so far from America's master chef Mario Batali. Something very clean, simple and almost spartan. I really appreciate how his recipes allow the flavours of his ingredients to shine, and how he creates an interplay of textures that never seems forced or contrived. My admiration for his food philosophy only increased after watching his Iron Chef showdown with modernist Atlanta chef Richard Blais. Seeing Mario's effortless calm and unpretentious creations, versus the scientific stylings of Blais really drove home the appreciation that as fascinating as chemical compounds and reactions can be, at the end of the day a good meal revolves around appearance, aroma and most of all taste. And that's something that all the liquid nitrogen and C02 containers in the world will never change! The following recipe for Baked Ziti with Cauliflower was part of my Mother's Day menu and was greatly enjoyed. Unlike Italian-American zitis it did not have a heavy white sauce or contain tomatoes. As a result, it was much lighter in feel, but no less filling! Note: This recipe has been submitted to Heart of the Matter #4 - Vegetables, as well as Presto Pasta Nights Baked Ziti with Cauliflower: Ziti Gratinati -------------------------------------------------------------------------------- Recipe By: Food Network / Mario Batali Serving Size: 8 Ingredients: Kosher salt 1 medium-sized head cauliflower, cut in large florets 1 teaspoon saffron 5 tablespoons extra-virgin olive oil 6 cloves, garlic thinly sliced 3 anchovy fillets, salted variety, rinsed and filleted 1 1/2 tablespoons pine nuts 1 1/4 lbs. ziti 1/2 cup freshly grated Pecorino-Romano 1 cup bread crumbs Directions: Bring 6-quarts of water to a boil and add 2 tablespoons salt. Place the cauliflower florets into the boiling water. Cook until the cauliflower is slightly resistant to a fork, 7 to 8 minutes. Drain, reserving the cooking water. Set aside. Pour 1/4 cup of the cauliflower cooking water into a small bowl. Add the saffron and let it dissolve. Set aside. In a 12 to 14-inch saute pan over high heat, heat 4 tablespoons olive oil until almost smoking. Add the garlic, florets and anchovies, and saute for 2 minutes. Add the pine nuts and saute for 1 minute. Remove from the heat and set aside. Bring the cauliflower water back to a boil and add the ziti. Cook until parboiled, about half-done. Drain well. Preheat the oven to 375 degrees F. Pour the ziti into a large, deep, ovenproof casserole. Stir in the cauliflower mixture and 1/2 of the cheese. Sprinkle with the saffron water and mix gently. Sprinkle with the remaining cheese. Crumble the bread crumbs on top and drizzle with the remaining 1 tablespoon of olive oil. Bake for 15 minutes. Serve immediately. #### Baking The Perfect Bread Q. What is the secret to baking perfect bread that is chewy and has a crisp crust? A. These days, excellent bakeries and specialty stores abound, and we've become accustomed to wonderful breads with great flavor and texture. Achieving those results at home, however, isn't easy. This is primarily because home ovens aren't designed for bread baking. Most are made of a relatively thin metal rather than being lined with stone, so maintaining consistent high temperatures can be difficult. Also, they don't have built-in steam injectors to keep the moisture at the optimum level for that perfect bread. Fortunately, there are ways to imitate those conditions in your oven. Always be sure to preheat the oven well. To keep the temperature as steady as possible, avoid opening the oven door during baking. Use a baking stone ??????? once preheated, it will hold heat in and provide the ideal surface. Another choice is to line the bottom of the oven with unglazed tiles to help retain heat. To create steam, either set a pan with a cup of hot water on the bottom shelf of the oven, or use a spray bottle to spritz inside the oven several times during the first few minutes of baking. Do this as quickly as you can, and aim for the walls and floor of the oven, avoiding the bread itself and the oven's light bulb. The humidity will keep the crust from setting and thus stop the expansion of the bread too soon, while at the same time it will help to crisp the crust. Baking requires precision, so if you don't already have one, buy a kitchen scale to weigh your ingredients. A cup of flour should weigh four ounces exactly ??????? any more and your bread will be too dense and heavy. And always proof your yeast ??????? test that it is still alive ??????? by dissolving it in warm water (105 to 115 degrees) and waiting about 10 minutes for it to become creamy before mixing the rest of the dough. This can mean the difference between a light, airy loaf and a doorstop. Source: Ask Martha, Martha Stewart Living #### Balandra Beach Cleanup: A Day in Pictures One month ago, Saturday August 12, I was happy to take part in a beach cleanup at Balandra, a relatively secluded beach on Trinidad's North Coast. Organized by Mystic Hemp, the trip to and from Balandra provided me with many opportunities to shoot (and learn about) local food-related items and activities along the way. As I had mentioned this event in my earlier Earth Food post, I thought I'd let you all know how it turned out :) To save on emissions a 22-seater bus was chartered to pick participants up at 2 main points. One in the capital (Port of Spain), and one half-way to the beach (Curepe). Even though Port-of-Spain pickup was scheduled for 7:00a.m. I found myself up at 4:30a.m. Not because of any insomnia but because I wanted to check out the Perseids meteor shower :) Did anyone else catch it? :) I never expected so many different colours! :D After taking in the majesty of the cosmos it was time to get ready. I reached the pickup point right on time, and as usual our ride was late :lol: :) I am a rare breed, a punctual Trini (I blame credit my Jamaican side for this trait :P). Around 7:15 a.m. one of the organizers, Reuben showed up, bearing piping hot doubles.... YUM! :D After getting into the bus and getting to know the driver, a friendly outgoing fella called Ronnie, it was on our way to the second pick up point, the KFC at the Curepe/Valsayn junction An hour later (and several tardy pickups along the way) we stopped at a Royal Castle outlet in Valencia. Royal Castle is a local fried chicken outlet. One of the things that makes their chicken different to KFC is the use of green seasoning, and their 'unique' pepper sauce. Their crinkle fries are also out of this world :D Many people got out at this point to use the facilities and to pick up something to eat. Not me though, I had some homemade carrot muffins and chocolate sablés on hand to keep me satisfied! :D This signage caught my eye and amused me immensely. Think they have enough bullet points? :lol: After about half an hour we were on our way again. We still had another hour to go before we'd reach Balandra. At this point we were deep into rural Trinidad. Small family stands sporadically popped up alongside the road plying assorted fruits and vegetables, even bottles of locally harvested honey. Ronnie told me that the honey in particular was a very good buy and I made a note to patronise these stalls when next I am on the North Coast. Several rivers (some narrower than others) flow into the bay. They were fun and at times precarious to cross (their depths can be surprising, even close to the shore) ... yay for waterproof camera cases and a change of clothing! :shock: You can see some of the little streams and creeks in the below montages, along with a strange fruit (or nut) that profusely littered the sands :) The below pic was one of my faves and really summed up, for me, what the day's meaning was all about :D At 3p.m. it was time to make our way back. Tired but fulfilled we piled into the bus ready to make our way back. Along the way Ronnie stopped to buy watermelons from a roadside stand. He sliced it up and gave everyone on board (saving one for himself :lol: ) What a sweetheart he was! He even dropped me back home so that I wouldn't have to call a ride. Along the way he stopped at a gas station across from one of my favourite roti shops, Dopsons. More on them at a later date ;) In closing, here is a little video that I threw together of the day :) I hope that this post makes you more appreciative of your environment whereever you are located :) It really was sad (and gross) how much plastic debris we cleared. This is stuff that really needs to be disposed of correctly and I wish that here in Trinidad and Tobago we took our roles as collective custodians more seriously. If you're going on an outdoor lime is it really that hard to pack a garbage bag? Is it really that hard to leave a spot behind in as good shape as (or better than) you found it? If you want to learn more about Mystic Hemp and/or future beach cleanups visit them at Mystic Hemp, or join their Facebook group :) I hope to see more faces the next time around :) #### Banana Basil Smoothie (recipe) 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 I like it so much. Submitted by a reader to GoneRaw.com (one of my favourite sites for raw recipes), I was first a bit wary to make it because basil and banana just didn't strike me as a winning combination. Let alone basil in a beverage. Then I thought of mints and mojitos and thought, well maybe it wouldn't be so bad. Well it's far from bad, in fact it's pretty darn good! The basil turns this from just being another banana smoothie and transforms it into something slightly more complex, something slightly more sophisticated. Because we always have bananas on hand, and we grow our own basil, this is one drink that I have been making rather regularly especially when I get those mid- evening cravings but am not quite yet ready for 'dinner' ;) Banana Basil Smoothie Source: GoneRaw.com INGREDIENTS: 2 ripe bananas, peeled, chopped 10 fresh basil leaves 1/4 cup filtered water 2 tablespoons agave (or raw honey) METHOD: 1. Blend the ingredients in a blender until liquefied and smooth. 2. Serve immediately or chill the smoothie in the refrigerator for an hour or until ready to serve. This post has been submitted to Weekend Cookbook Challenge: 5 Ingredients Or Less #### Banana Bread (recipe) So I'm down to the wire, poised like a racehorse at the starting gate, determined to meet the deadline of this month's Bread Baking Day. So what if I waited til the last possible moment, it still counts right? :) This month the theme is 'Bread with Fruit'. Well what could be more tropical, and more classic, than banana bread? So far to date I've had luck with the recipes on GraceFoods.com so I thought that there Banana Bread recipe would also be a home run. Well, I don't know if Trini bananas and eggs have a different water content to those in Jamaica but something was really off with the ingredient listing because I had to add an additional cup of water to get the dough to the right 'quick bread' consistency. If you give this recipe a try do let me know if you also found the need to add additional water as I am quite curious. After adding the water I also found that I had to bake the bread for an additional 20 minutes. Again, I don't know if my kitchen had spontaneously transformed itself into an alternate cooking portal where the laws of earthly physics didn't exist, so do let me know if your experience corresponds more closely with the directions as written, or with my modifications. Trials and tribulations aside the bread came out great! :D Very light, spongy and deliciously moist. The banana flavour was milder and subtler than I expected, and the raisins added just the right amount of sweetness. Definitely one that will make again :) Banana Bread Recipe from: GraceFoods.com INGREDIENTS: ? cup soft margarine ½ cup granulated sugar 1 medium egg, slightly beaten 1 teaspoon vanilla 2 ripe bananas, mashed 2 cups all purpose flour,, sifted 3 tsps. baking powder ¼ teaspoon salt ¼ teaspoon nutmeg ½ cup raisins / currants DIRECTIONS: 1. Preheat oven to 350° F/ 180° C. Grease 23cm x 13cm x 7 cm / 9" x 5" x 3" loaf pan. 2. Cream margarine and sugar, add egg , vanilla and ripe bananas. 3. Combine flour, baking powder, salt and nutmeg, adding alternately with banana mixture. Fold in raisins. 4. Mixture should drop easily off a spoon. 5. Scrape into a greased loaf pan and bake at 350°F for 40 minutes until golden brown and skewer inserted comes out clean #### Banana Bread Pudding with Rum Sauce (recipe) I made this several months ago and it was the first time I had made a bread pudding that included fresh fruit :) It was extremely rich and decadent (that's code for feel the pounds slide on). Definitely worth preparing when having company over. The next time I make it I will cut the crusts off for a more elegant presentation :) Did i mention it's very rich? :lol: Banana Bread Pudding with Rum Sauce -------------------------------------------------------------------------------- Recipe By: Bon Appetit magazine Serving Size: 6 Ingredients: BANANA BREAD PUDDING: 1/3 cup raisins or currants 2 tablespoons plus 1/4 cup dark rum 2 tablespoons (1/4 stick) butter 3 bananas, peeled, halved crosswise and then lengthwise 5 tablespoons sugar 2 cups whipping cream 4 large eggs 1 teaspoon vanilla extract 8 ounces firm white bread slices, crusts trimmed, each slice cut into 3 strips 1/2 cup chopped toasted pecans (about 2 ounces) RUM SAUCE: 1/4 cup (1/2 stick) unsalted butter 1/2 cup whipping cream 1/2 cup packed dark brown sugar Pinch of salt 2 tablespoons dark rum Directions: FOR BANANA BREAD PUDDING: Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend. Preheat oven to 350???F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes. Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly. Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve. MAKE RUM SAUCE (Makes about 1 cup): Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.) #### Banana Coconut Custard (recipe) A light simple dessert for a breezy summer afternoon. The banana and coconut flavours play off each other nicely, and the custard is mildly sweet, extremely soft, and surprisingly refreshing. I tried the coconut but warm and cold and prefered it warm. As I was serving myself I left it unadorned, however if I was serving this at a dinner I would dress it up with some whipped cream, drizzled chocolate syrup and toasted almond slivers. That would be just DEEE-VINE! :D Banana Coconut Custard From: Caribbean Cookbook INGREDIENTS: 2 cups milk 2 eggs ¼ teaspoon salt ¾ cup grated coconut ¼ teaspoon vanilla 2 tablespoons sugar 1 cup sliced ripe banana DIRECTIONS: 1. Beat eggs slightly with essence 2. Add milk, sugar and salt, then coconut, folding in bananas last 3. Pour into greased baking dish. 4. Bake in slow oven (325 degrees) 30 - 45 minutes in a bain marie #### Banana-Papaya Smoothie (recipe) 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, and with the summer months kicking in in the Northern Hemisphere what better way to inspire myself (and hopefully some of you out there) to enjoy a refreshing and nutritious guilt-free drink, like this Banana-Papaya Smoothie? :) Papayas (or pawpaws as they are called here in Trinidad) are something of a wonder fruit, being packed chock full of vitamins as well as immune-boosting and disease-fighting components! Banana-Papaya Smoothie INGREDIENTS: 1 papaya 1 cup fresh coconut water 1 ripe banana 1 tblsp coconut oil 1 small handful of ice METHOD: 1. Toss all ingredients into a blender and blend. Doesn't get more simple than that! ;) This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) Amazon.com Widgets Want more raw recipes? Check out the raw recipe section of Trinigourmet, and make sure to visit the Raw Cookbook area of Veni Mangé - my Amazon store! This post was originally published on June 18, 2009. It has been updated once since then. #### Bananas Ripening This is how we hang bananas bought green, so that they can ripen without developing soft spots from resting on a surface :) You will know that the banana is ripe when it starts getting spots. I've noticed the bananas (and mangoes) in US supermarkets are usually still quite underripe. If it's not got a good smattering of spots, it's not ready :) #### Basil Lemonade (recipe) As promised, here is the Basil Lemonade recipe that I made for Stephanie's 43rd edition of Blog Party! One of the things that I love about adding basil to beverages is the muted herbal flavour that it imparts. This lemonade is no exception. It softens the acidity of the lemon/lime juice, and also mellows out the overt sweetness. Be sure to blend the basil leaves and lime juice completely before adding the water. That way there are no bits of leaves floating around :) Basil Lemonade Source: Adapted from a recipe on GoneRaw.com INGREDIENTS: 2 lemons, juiced 2 pints ice cold water 2 basil leaves, washed raw agave juice, to taste 6 ice cubes METHOD: 1. Blend the lemon juice and basil leaves together until completely pulverised 2. Add ice cold water and ice cubes. 3. Blend until ice is completely crushed. 4. Add agave nectar (or sweetener of your choice) to taste. #### Batter-Fried Zucchini (recipe) Fried vegetables in a light, almost meringue-like, batter. Delicious! Although this recipe calls for squash or zucchini I used up veggies that I had on hand (cauliflower, potatoes, mushrooms and more!) The results were just as excellent. This is -the- perfect beer food :lol: Batter-fried Zucchini -------------------------------------------------------------------------------- Recipe By: The Good Home Cookbook: More Than 1000 Classic American Recipes Serving Size: 4 Ingredients: 2 cups all-purpose flour 2 1/2 tsps salt 1/4 teaspoon black pepper 4 large egg yolks, beaten 3/4 cup beer oil, for frying 2 large egg whites, stiffly beaten 4 medium zucchini or yellow summer squash, sliced into 1/2 inch rounds Directions: 1. Combine the flour, 1 1/2 tsps of salt, the pepper, egg yolks, and beer in a medium bowl. 2. Stir until no lumps remain 3. Let rest for an hour at room temperature 4. Begin heating 2 to 3 inches of oil in a large deep saucepan to 365 F 5. Fold the egg whites into the batter 6. Dip the zucchini, one piece at a time, into the batter, then slip into the hot oil 7. Fry a few pieces at a time until golden, 3 to 4 minutes 8. Drain on paper towels As quickly as I fried a batch it was gobbled up :lol: #### BBM 2.0 - Belle Vue Extra Appel-Kers "There is a small can of Belgian cherry beer - another thing Belgium is famous for." With that one line, Eva's letter attempted to prepare me for a new taste experience. I had never had cherry beer and had no idea what to expect! The can was tall and narrow (like Red Bull) and the packaging looked more like a soft drink to me than 'beer'. I'm not a fan of beer but I love shandies and that is what this reminded me of, especially once ice cold. The beer formed a really thick frothy head (which had all but died away by the time I took the above picture) and the flavour was really delightful. It reminded me of a 'strong Solo Apple J' (all Trinis will know that reference). I really tried to drag out drinking it as long as I could but sadly it finished all too soon :( I tried to find out more about it online but could find very little. All I know is that it appears to be a "sweetened kriek" beer. From InBev (the owner of Belle Vue): . Belle-Vue is the world's leading producer of lambic beers and their blends - spontaneously fermented and aged in wooden casks. . Belle-Vue Extra Appel-Kers is a fruity beer particularly rich in fruit. Flavoured beer, min. 11% fruit, with sugar and sweetener. Contains barley malt and wheat. Also known as "Extra Cerise & Pomme". #### BBM 2.0 - Bovetti Savory Artisan Chocolate Bovetti Artisan Chocolate! I had never known about this company (surprise surprise) so I went online and found Bovetti.com You know you are dealing with a French website when you click on "English" and the language is still French :lol: Fortunately some of my CXC (high school) French was still rolling around my head and I was able to navigate to some pages that were actually in English! :) Here you can see all/more of the 'tablettes de chocolat' that Bovetti makes. Hopefully I am not the only one salivating at the array! But back to my present! When I first saw this block of 'chocolat noir pimenti' I oooh and aahed. The brown cardboard packaging, the liberal jackson pollack-esque sprinkling of red pepper flakes. I almost didn't want to bite in. It was soo..soo... 'artisan' (oo la la!). But bite in I did and wow was my mouth confused! Chocolate? Pepper? Chocolate? Pepper? By the 4th block however I was convinced that the combination could and did work. Three days later the combination seemed most natural and yuh gyul was a savory chocolate connoisseur :lol: !! #### BBM 2.0 - Chocolate Eggs These eggs were so rich and decadent and delish! Some were dark chocolate, some were white. All had what seemed to be a creamy hazelnut filling. I couldn't tell the name of the brand, it seemed to start with R, but I was too busy peeling the wrappers off :D YUM!!!! UPDATE: Thanks to Eva for letting me know that the chocolates are Easter eggs from a company called Galler! :) #### BBM 2.0 - Doitung Macadamia Nuts with Wasabi Although this is one of the last of the items in my Blogging by Mail package to be written up it actually was the first item to be opened. My mother is a nut addict and I had never tasted macadamia nuts before so it seemed like a no-brainer. Plus there was wasabi, and I haven't had anything wasabi-related in years :) I really enjoyed these nuts because they reminded me of Brazil nuts (though lighter in flavour and less oily) and the wasabi was equally subtle. The package finished all too soon! Thai in origin, DoiTung is a very interesting brand. From their website: . The Doi Tung Development Project initiated the production of a variety of Doi Tung products in an effort to provide alternative employment opportunities and create jobs to enable villagers to generate steady and sufficient income to be able to support themselves and their families without having to engage in illicit activities such as prostitution and drug-trafficking. #### BBM 2.0 - Dolfin Dark Chocolate with Cinnamon from Ceylan This chocolate bar was as divine to unwrap as it was to consume. It came in a plastic sealed package that reminded me of my father's old school tobacco pouches :) I am a huge lover of dark chocolates, so I was in 7th heaven with this bar! What was most peculiar about this bar was that although the cinnamon smell was intense, you didn't actually taste the cinnamon until the chocolate had melted away, and then BOY did it hit you :) From Dolfin.be Dolfin had the wonderful idea of combining the strength of a high-quality chocolate with the subtle flavours of carefully selected natural ingredients. . Tasteful chocolates created with patient skill is what you can expect from Dolfin, which offers a range of completely new delights and refined harmonies. . The first component is outstanding traditional Belgian chocolate, made with cocoa butter only. Relying on a subtle blend, and aspiring to achieve the most refined harmony possible, Dolfin seeks its inspiration from natural ingredients, ground, grated or crushed. . Unlike the principle governing flavour, which radiates throughout the chocolate, blending in with it, this brand new recipe promises a genuinely mouth-watering procession of flavours: first you taste the chocolate, then it melts. The other component, the sharp or mild spice, is revealed in all its purity, and so on and so forth, all designed to heighten your eating pleasure. #### BBM 2.0 - Guylian Truffles No words necessary! :) These were the last to be consumed, but they are not the last in this series by any means :) Customs sliced the bottom of this (and one other box) checking for 'contraband'! :( So creamy and light inside!!! :) #### BBM 2.0 - Jacques Pure Chocolate Hagelslag Granules This was the last item in my Blogging by Mail package. I bet you thought that box was bottomless! :lol: I thought these 'Jacques Pure Chocolate Hagelslag Granules' were just 'sprinkles' but they're not! They melt in your mouth! (All the sprinkles I have ever tasted were firm, these are soft). I was very confused (and slightly grossed out) by the cover image which promoted eating it on buttered bread, something that Eva also advocated. I could not see the two tastes going together. After several minutes of pondering I figured I should give it a try. Generations of people couldn't be wrong right? According to this site the Dutch eat 14 million kilos of hagelslag a year on bread! Well... I gave it a try... and can't say I was won over. The two tastes really just don't work together for me. Oddly enough I tried it on hot buttered arepas and quite liked that though, so maybe I'm just odd :) My favorite use by far though has been on pancakes, especially after covering the pancakes with jam :D Now -that's- the yum! :) Next stop for these 'granules'... CUPCAKES!! stay tuned :D #### BBM 2.0 - Le Saunier Fleur de Sel de Camargue (French Sea Salt) Sea Salt! I love Sea Salt! I started buying it a few years ago after TruValu stopped stocking kosher salt. I loved its coarse texture, intense flavour and of course, being the health hippy that I was raised to be, its trace mineral goodness. Normally I buy Celtic Sea Salt at HiLo -at an obscene price- but lately Cuisine (a local brand) has been producing a sea salt that is very affordable. I don't know how legit it is (considering the price) but the texture, dampness and taste definitely have us fooled, and a catering family friend was also impressed by it. Having said that, sea salt was not something I thought I would find in my Blogging By Mail project, so when I saw this gorgeous cork-topped container with 'Fleur de Sel' on its label I squealed! (yes I still squeal :P) Description: . Fleur De Sel de Camargue is a favorite of connoisseurs around the world. It is hand-harvested from the Mediterranean salt marshes in the Camargue region of Provence, France. The name Fleur De Sel comes from the aroma of violets that develops as the salt dries. Only the premium, top layer of the salt bed is used. Each signature container is sealed with a cork top and bears the signature of the Plaudier (salt raker) who harvested it (as each harvest is considered a unique art form) Fleur de sel is wonderful atop meats, potatoes and poultry, sprinkle it atop your favorite foods just prior to serving. I feel so special now :) And now knowing the name of the person who raked the salt, I dunno it's a really nice feeling as well :) I've read that this salt is best used as a finishing salt. It has a very intense flavour but it's not one that instantly translates as 'salt'. Instead it seems to just deepen and enrich the flavours that already exist. I've sprinkled it on regular food, as well as a buttered toast and jam :D Two thumbs up every time! #### BBM 2.0 - Petits Calins de Pont-Aven: Dark chocolate wafers filled with Mint cream I've never been a big fan of 'thin mints'. My only memories of them were in the boxes of US Girl Guide cookies that would appear from time to time in the dorms during college. I believe I've also had them locally but I don't think they are very popular. I've never been a big fan of mint in candies, and always thought it felt clashed with the chocolate coating. So when I saw this pack of Petits Calins de Pont-Aven (made by the Biscuiterie Traou Mad) I figured it would be the first chocolate product that I would sample. My logic being that if I didn't like it that much I'd have many other chocolate products left. Turns out I didn't have anything to fear! Upon my first bite I told my mom "Oh my G-d, I think I'm in love", and then handed her one in turn. This was like a thin mint to trump all thin mints. The chocolate was dark and intensely bittersweet, the wafer was ultra thin and flaky, the mint was delicate and unobtrusive in its influence. The whole thing felt like biting into a sweet tingly cloud, it seemed to melt in my mouth! I was determined that with so many chocolate goodies I could make Eva's stash last me well into the middle of the year if I limited myself to one or two squares/cookies a day. Yeah, ok... Let's say that after 3 days this box was gone :D! (sorry for the stock photo but all of mine came out wack!) #### BBM 2.0 - Tagliatelle with Mushrooms In my Blogging by Mail package was a package of odd looking brown noodles. I wasn't sure at first what they were. From the italian text I could figure out it was pasta, but with mushrooms? Was i reading it wrong? Turns out I wasn't! This package comes from a pasta house called Morelli, you can visit their website here (it's only in Italian at the moment though but really gorgeous and the variations of pasta they create, including cocoa infused, are mindboggling!). I have not cooked with my mushroom pasta yet. I think I will wait until the week after Passover when it will be kosher for me to eat flour based stuff again :) Eva says it's her very favorite pasta so I can't wait! As soon as I use it I'll let y'all know :D EDIT (May 4, 2007): I used this pasta in a recipe for Pasta with Basil, Tomato and Lemon Zest. It was very woodsy and nutty in flavour with a firm texture. The mushroom flavour was quite intense and I felt it was a shame to throw out the pasta water as a result. Next time that I have a pasta like this on hand I will find a use for that water :) From Gustobene.com: Morelli has been making its pasta the same way since 1860. This pasta is unique, its secret lies in the wheat germ. . The products of the ancient Morelli pasta production factory are unique, the secret being an ingredient that is not found in most common types of pasta, which is wheat germ, the heart of the grain itself and which contains vitamin A, vitamin D, as well as vegetable protein. During the normal cereal grinding process, the wheat germ is removed from the semolina in order to reduce the perishability of the product, which means that the pasta factories are forced to process the flour without the wheat germ. . But thanks to the craft workmanship methods used by the Morelli pasta factory the wheat germ , that is always fresh, is re-incorporated into the semolina; and this has given rise to our slogan "?OUR PASTA IS SOMETHING ELSE". Through years of using the wheat germ ingredient the ancient Morelli pasta factory has succeeded in obtaining a pasta with a unique and delicious taste, which releases a wonderful aroma on cooking, the cooking water, taking on a slight green hue, as the result of the presence of the fresh wheat germ ingredient. . Pasta Morelli is considered to be of the finest quality, not only because of its wheat germ ingredient, but also because it selects the best semolina, which is processed according to craft technique. The machines slowly press the kneaded mixture after having hand rolled it on frames, the drying process occurring in cold storage rooms where the pasta remains for 36 hours at a low temperature. Thereby maintaining the intrinsic taste and nutritious properties of the product. . The ancient Morelli Pasta factory was founded in 1860, and is a family-run enterprise, the fifth generation of the Morelli family, siblings Lucia, Antonio and Marco, continue to run the company today preserving its traditions. It produces a vast range of specialities, using ancient craft techniques, free of both preservatives and colouring agents. . The result is truly wholesome pasta, with a wonderfully rich flavour and full consistency. . The Morelli product range includes classic pasta varieties such as wheat germ Tacconi, and traditional types such as Pici di Siena and Spelt Tagliatelle. It also produces a range of aromatised pasta varieties with specialities flavoured with saffron, Boletus mushrooms and sepia, thereby providing the fullest and most comprehensive pasta making range. #### BBM 2.0 - Thai Kick Hot Sauce This post was originally published on April 8, 2007. It has been updated once since then. I love hot sauce but I never had a hot sauce like this! Eva said that she picked it up on her latest trip to SE. Asia, which instantly made it doubly OOOOO to me :D From the minute I saw it's cloudy brown colour I knew it had to have tamarind, and reading the list of ingredients showed I was right :) (from the Thai Kick Website) . Product Description . It's the easiest way to add Thai flavour to your food. Specially cooked from 12 ingredients, Thai Kick is a delicious flavour combination of spicy, hot, salty, and sour. . Thai Kick adds an authentic Tom Yum taste to all types of food making every combination exciting ! . Ingredients . Fish sauce, soy sauce, tamarind, salt, vinegar, garlic, citric acid, Thai chili and selected herbs: garlic, chili, galangal, lemon grass, kaffir lime leaf, No MSG. So far I have tried this sauce on meat, fish, ramen, even arepas! :) It's been a knockout everytime :D It's not fiery fiery by Trini standards (or maybe I'm not using enough?) but it adds a punch of heat and more importantly a 'sweet' combination of flavours that complements but never overwhelms. UPDATE: Do not contact me trying to purchase this item! I am not a distributor! This item was a gift. #### Beet 'Koolaid' (recipe) Beets. You either love them or hate them. This vibrant, juicy root vegetable seems to polarize people whenever I bring them up for discussion. As a kid I grew up drinking (and loving beet juice), but as an adult I find myself less and less able to enjoy it in cooked form. And, Jason? Well he just can't stand them. Not even in juice form :( This recent concoction really hit the spot for me, and because of its status as a nutritional powerhouse I think it probably helped to prevent the sniffles I was having from turning into an all-out cold. Poor J however could only manage a few sips before handing it back though :lol: I am now hellbent on finding a recipe for beets that we can -both- enjoy. There's got to be at least one out there right? If you have a recipe for beets that you think I have got to try feel free to let me know! I'm game for anything at this point :) And, if you are a beet fan, give this vibrant health-packed beverage a try. I swear you'll love it :) Beet 'Cool Aid' Source: GoneRaw.com INGREDIENTS: 1 baseball size beet, peeled and roughly cut 2 branches of parsley (to taste) 3 large carrots 1 large Fuji Apple, peeled juice of half a lemon METHOD: 1. Run all ingredients through a juicer (or blender and strain). #### Bertie’s Classic One-Pot Trinidad Pelau Recipe Pelau (pronounced: pay-low… rhymes with how), it’s that one dish that always seems to show up — bubbling on the stove during Carnival, filling the air with spicy goodness at beach limes, or laid out at Sunday lunch surrounded by laughter and second helpings. For me, the gold standard is my father Bertie’s pelau. Now, my father is a man with a very narrow cooking repertoire, but what he does do, he does well. You’ve already experienced his truly excellent pepper sauce, so why not give this one a try too? This recipe is his, just as he gave it to me when I moved off to Smith College in the USA, as a spindly 18 year old. In this post, I’ll walk you through the exact Trinidad pelau recipe I’ve been using for years — step-by-step, stress-free, and packed with tips to help you make it just right. Whether you’re new to Caribbean cooking or just looking to finally master this cultural classic, you’re in the right place. What Is Pelau, and Why Is It So Important? Pelau is Trinidad and Tobago’s definitive one-pot dish — and in many ways, it’s a culinary metaphor for who we are as a people. This hearty, soul-warming meal blends ingredients and techniques from African, Indian, European, and Chinese cultures. Typically made with rice, pigeon peas, coconut milk, vegetables and meat, it’s a rich and layered dish that reflects our country’s complex and beautiful cultural tapestry. From Carnival to casual Sundays, pelau is a unifier — simple to serve, deeply satisfying to eat, and always full of flavour and feeling. Let’s Get Cooking! 1. Season the Chicken • Place the chicken in a large glass dish. • Sprinkle with the green seasoning and the dry spice blend. • Add a few dashes of Worcestershire and soy sauce. • Let it marinate overnight in the fridge. (If you’re short on time, let it sit for at least 30 minutes at room temperature — but just know, rushing pelau has consequences!) 2. Brown the Sugar • In a heavy stew pot or Dutch oven, heat 3 tablespoons of oil. • Add 1 tablespoon of sugar. • Let it caramelise until it’s dark brown — this is where the signature colour and flavour of pelau begins. 3. Sear the Chicken • Carefully add the seasoned chicken to the pot. • Brown the meat well on all sides. • Cook until the skin starts to pull away and the chicken is half-cooked. • Remove the chicken and set it aside in a bowl. 4. Prepare the Aromatics • While the chicken is cooking, finely chop your onion, garlic and tomatoes. • These will help build the body and depth of the dish once it all comes together. 5. Combine Ingredients • Return the chicken to the pot. • Add pigeon peas, chopped aromatics, and 2 cups of boiling water. • Mix in your pre-made seasoning blend. • Add salt and black pepper to taste. • Stir everything thoroughly and bring to a gentle boil. 6. Add The Heat • Stir in 3 tablespoons of margarine and drop in the whole scotch bonnet peppers. • Do not burst the peppers — unless you’re after serious fire! • Reduce heat to medium and let the flavours start to meld. 7. Add Rice and Ketchup • Once the seasonings have softened, add 5 cups of brown rice. • Stir to ensure everything is well mixed. • Add 2 large spoonfuls of ketchup. 8. Simmer and Stir • Keep the heat low to medium. • Stir every few minutes to avoid burning or uneven cooking. • Add ¼ cup of hot water as needed to keep the liquid level just covering the rice. • Continue cooking until the rice is fully tender and grainy. 9. Rest and Fluff • Once the rice is cooked, turn off the heat. • Cover the pot and let it rest for 10–15 minutes. • Fluff gently with a fork before serving. 10. Serve and Celebrate • Dish it up with your favourite sides — coleslaw, cucumber slices, or a fresh green salad. • A little of dad’s pepper sauce doesn’t hurt either. Shop My Pelau Essentials Everything you need to recreate this classic Trinidadian dish with ease and confidence — just like Bertie intended! Your purchases help to support the site, at no extra cost to you. 1. Dutch Oven PotPerfect for evenly cooking your pelau and achieving that beautiful simmer. 2. Long-Grain Brown RiceFor the right texture and nutty flavour that holds up to slow cooking. 3. Tinned Pigeon PeasA pantry staple in Caribbean kitchens. 4. Scotch Bonnet PeppersAdd authentic heat and fruity flavour to your pelau. 5. Angostura BittersA secret flavour booster straight from Trinidad. 6. Worcestershire SauceFor that deep umami base in your meat marinade. 7. Chopping Board + Knife SetMake prep work faster and more enjoyable. 8. Wooden Spoon SetIdeal for stirring rice without scratching your pot. 9. Measuring SpoonsFor getting your seasonings just right, every time. 10. Kitchen TimerHelps you stay on track during simmering and rice absorption. Bertie’s Trinidad Pelau 4 lbs mixed chicken pieces1 large onion2 large tomatoes1 whole head of garlic2 tins pigeon peas2 lbs brown ricecooking margarine2 scotch bonnet peppers1 kettle of hot/boiling waterOne large batch of seasoning (1 rounded tsp salt, 1 rounded tsp pepper, chopped chives, 1 tsp thyme, 4 cloves chopped garlic, 1 tsp cumin, 1 tsp Angostura bitters, 1 tsp. Worcestershire sauce, 1 tsp. soy sauce and 1 tbsp. ketchup) Place chicken pieces in large glass dish.Sprinkle seasoning over meat.Add 2 teaspoons of salt, a few shakes of black pepper.Add several dashes of worcestershire sauce and soy sauce.Allow to stand overnight in the fridge (if yuh in a rush 1/2 hours at room temperature is my personal minimum… however, if yuh goin’ an’ rush pelau doh come complainin’ to meh about de results :P)Place 3 tablespoons of oil in a stew pot (or dutch oven).Bring to high heat and add one level tablespoon of sugar and allow to brownCook chicken until skin pulls away and chicken is -half- cooked.Empty chicken into bowl.Finely chop the onion, garlic, and tomato – place into a separate bowlPour chicken into a 6-8 quart pot.Empty pigeon peas into the pot with the chicken.Add 2 cups of hot/boiling water.Add the seasonings and salt and black pepperStir pot to integrate all contents until pot starts to boil again.Add 3 tablespoons of margarine to pot and drop in scotch bonnet peppers.Turn down heat to mediumAdd 2 potspoons of ketchup to pot and stir *(doh buss de pepper!!! 🙂 )*When seasoning has softened add 5 cups of riceStir pot to mix evenly and cover.Maintain moderate to low heat so that the pot continues cooking. Stir periodically to ensure even mix and cooking of rice.Add 1/4 cups of hot water as necessary until rice is cooked and grainy (Basically as the rice slowly swells the water level will drop. Add water periodically to keep the liquid on level with the rice grains. Stirring each time to ensure even cooking).When grains are cooked remove cover.On low heat allow pot to continue to simmer until moisture disappears.EAT!!! 🙂 Tips & Tweaks • Protein Swaps: Try beef, lamb, or even vegan versions with mushrooms, smoked tofu, seitan or lentils. • Rice Options: White rice will cook faster; brown rice adds depth. • Coconut Twist: Want even more creaminess? Stir in a bit of extra coconut milk halfway through. • Batch Cooking: Pelau is excellent for meal prep and tastes even better the next day. A Dish That Holds Memories (2025 update) Every time I make this dish, I remember my father. His quiet confidence as he stood over the stove, of the way the house filled with the unmistakable smell of browning sugar and spiced chicken. I remember the times we ate it as a family — out of Tupperware at the beach, or sitting around the TV at home with our trays, each plate a little different, but always comforting. https://youtu.be/NfaC2y6_KNE?si=szJy6IGcNYe6GFv- Bertie’s pelau isn’t just about the recipe. It’s about presence. About knowing that sometimes, love is best shown in something as simple as stirring a pot, seasoning by instinct, and sharing what you’ve made. If you’ve never made pelau before, I hope this recipe becomes part of your own story too — something you turn to when you want to feel connected, nourished, and rooted. Ready to Sweeten the Deal? Once you’ve nailed your savoury, why not explore the sweeter side of Trini cooking? Download my free ebook “7 Sweet Trini Treats” — filled with classic desserts that are just as rich in flavour and culture. **Click here to download and start indulging in the sweeter side of island life.** You bring the appetite — I’ll bring the memories. #### Bertram's Mega-Hot Trinidad Pepper Sauce (recipe) So, you want to know how to make Trini pepper sauce? Well, buckle up, because Trinidad pepper sauce is no joke, people. This is liquid fire, forged from the flesh of the hottest scotch bonnet peppers, garlic, onions, and other assorted ingredients simmered to perfection. I grew up watching my father craft this golden elixir year after year, with the kind of precision and pride that only a true Trini can bring to a bottle of heat. This isn’t just any pepper sauce. It’s a legacy. It’s the pepper sauce that sat on our dining table like a crown jewel. The one that made uncles sweat, aunties holler, and foreign friends both fear and revere. And now, I’m sharing it with you—not just the recipe, but the love, history, and culture behind it. This is the exact method my father used to make his now-legendary pepper sauce. It’s bold, unapologetic, and packed with layers of flavour: the brightness of Scotch bonnets, the earthy depth of ginger and garlic, and that unmistakable tang from mustard and vinegar. While some Trinis like to sweeten theirs with papaya or mango, we’ve always kept it sharp and savoury. Both are valid approaches—but this one? This is home. The recipe yields about a gallon, perfect for bottling and sharing with your favourite people. Or just hoarding for yourself—no judgement here. I love that so many of you, through the years, enjoy it as much as we do! Let’s Get Started! Step 1: Gather Your Ingredients Note: The main ingredient here—the mighty Scotch bonnet—is not for the faint of heart. But beyond the heat lies a fruity, citrusy quality that brings balance to the burn. You’ll find them in a carnival of colours, each with its own level of intensity and flavour. Step 2: Prepare the Aromatics Chop the ginger, garlic, and onions into manageable pieces for your blender. This is where the sauce starts to build its flavour base. Step 3: Handle the Heat Cut the Scotch bonnet peppers in half. Always wear gloves during this step—these beauties can cause serious irritation if they come into contact with your skin or eyes. I took this pic before Dad realised his weren’t on! lol. Step 4: Begin the Blending Process Start by pouring 1 cup of vinegar into your blender. Add a portion of the ginger, garlic, onions, and peppers. Blend until thick and smooth—almost too thick to blend further. That’s when you know it’s right. Dad had his gloves on now! Step 5: Incorporate Mustard and Continue Blending Add 3 tablespoons of mustard and another cup of vinegar. Continue blending, adding the remaining ingredients in batches. Take your time—flavour this rich is worth the patience. Step 6: Cook the Sauce Pour the blended mixture into a Dutch oven or large saucepan. Add the oil and salt. Bring it to a boil, then reduce to a simmer and let it cook uncovered for 10 minutes. Stir occasionally and breathe in that aroma—it’s powerful, pungent, and unmistakably Trini. Step 7: Bottle the Sauce Let the sauce cool slightly, then transfer it into sterilised bottles. Wipe down the rims, seal tightly, and store in a cool, dark place. Properly sealed, it will keep for months—though it rarely lasts that long in our house! TriniGourmet’s Kitchen Faves for Making Pepper Sauce (These are Amazon Affiliate Links – I may earn a small commission if you purchase through these links, at no extra cost to you. Thanks for supporting TriniGourmet!) Take the guesswork out of making your own Trinidad Pepper Sauce with these kitchen must-haves: Essential Ingredients: Scotch Bonnet Pepper Seeds Can’t find fresh Scotch bonnets where you live? Grow your own! Blending & Cooking Tools: High-Powered Blender (Vitamix or Ninja) You’ll need a strong motor to blend those peppers and ginger smooth. Stainless Steel Dutch Oven For simmering your pepper sauce without fear of staining or scorching. Glass Bottles with Lids (Hot Sauce Bottling Kit) Give your finished sauce that professional touch—also makes great gifts! Protective Gear: Food-Safe Gloves (Powder-Free) Trust me: you don’t want to chop Scotch bonnets with bare hands. Kitchen Funnel Set For easy, no-mess bottling of your homemade pepper sauce. Pro Tip: I always keep these items stocked in my pantry and kitchen. They make the whole process smoother, especially if you’re like me—short on time but big on flavour and tradition. Bertram’s Mega-Hot Trinidad Pepper Sauce 2 1/2 lbs Scotch Bonnet peppers1/2 lb ginger (peeled)1/4 lb garlic1 lb onions2 litres vinegar1/4 cup vegetable oil2 – 3 tbsp salt (to taste)2 cups mustard Chop ginger, garlic, and onion.Halve the Scotch bonnets *(you may want to wear gloves for this)*Pour 1 cup vinegar into the blenderAdd ginger, garlic, onion, and peppers in small batchesBlend until mixture becomes almost ‘too thick’ to blend furtherAdd 3 tbsp mustard and 1 cup vinegarRepeat. Adding garlic, onions, peppers, mustards and vinegar in sequence until blender fillsPour puree into a Dutch oven and continue the blending process until all the ginger, garlic, onion, and peppers are used up.Add vegetable oil and salt to the pureed mixtureBring to a boil over high heatImmediately reduce heat and simmer uncovered (stirring occasionally) for 10 minutesRemove from heat and bottle This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated 🙂 Tips for Success Protect Yourself: Always wear gloves when handling hot peppers. Your future self will thank you. Long-Lasting: This sauce will keep well at room temperature but lasts even longer in the fridge. Make It Yours: Feel free to experiment with fruit or other spices—but always taste and adjust slowly. A little goes a long way. Serving Suggestions This pepper sauce shines on just about everything: Drizzle over grilled chicken, fish, or steak Swirl into soups and stews for extra depth Mix into marinades or salad dressings Use as a dip for fried plantain, pholourie, or roasted veggies Join the Pepper Sauce Community Tried Dad’s recipe? I’d love to hear about it! Join my Discord! Share your twists, stories, or even your first time crying after too much pepper—we’ve all been there. Let’s keep this tradition alive, one bottle at a time. Conclusion: More Than Just Heat For me, this Trinidad Pepper Sauce recipe is so much more than a condiment. It’s a living, breathing part of my heritage—an inheritance passed down through laughter, tears, and shared meals. Every time I blend those Scotch bonnets or catch that unmistakable whiff of mustard and vinegar on the stove, I feel connected to my father, Bertram, and to the generations of Trinbagonians who’ve cooked it before us. I remember sitting in the kitchen as a child, my legs swinging from a stool while the scent of peppers and ginger filled the air. My father moved with quiet confidence, tasting, adjusting, bottling—always with the same care and intention. He didn’t use a written recipe. He didn’t need one. It was all instinct, all love. Now, I find myself doing the same. Following the rhythm he taught me, adding my own touches, and sharing it with the world. This sauce is bold, yes—but it’s also warm, familiar, and deeply rooted in culture. And that, to me, is the essence of Trini cooking. Whether you’re making this for the first time or revisiting a beloved tradition, I hope it brings you joy, comfort, and maybe even a little heat-induced laughter. Because at the end of the day, that’s what food should do—it should nourish not just the body, but the soul. Ready to Sweeten Things Up? If you enjoyed this recipe, you’ll absolutely love what I have for you next. Download my free eBook “7 Sweet Trini Treats” – a delicious collection of traditional desserts that will transport you straight to the islands. It’s packed with nostalgic favourites, helpful tips, and beautiful photos to guide you every step of the way. Whether you’re a seasoned Trini cook or just starting to explore Caribbean flavours, this eBook is my gift to help you make something truly special. Click here to download it now and bring the sweetness of Trinidad into your home. #### Bertram's Pepper Sauce (redux) Late last year my father was at it again... making his annual batch of pepper sauce! I am so happy that many of you have made it and enjoyed it. If you haven't already seen or tried the recipe, you can learn how to make Trini pepper sauce here! #### Best Ever Lentil Soup (recipe) Don't you just love when a recipe has superlatives built right into the title? :lol: This recipe for 'Best Ever Lentil Soup' was one that came bundled with my copy of MacGourmet and comes from the beautiful vegan blog Vegalicious. In the past the only lentil soups that I've tried have had either a West Indian flair, or an East Indian slant, so the first few sips of this version came as quite a shock to my tastebuds. Instead of the sweetness of plaintains, or the aromatics of cumin, this recipe is redolent with the tastes of smells of what I associate with quintessential French cuisine. As the aroma of bay leaves and herbs meld with the tastes of rich red wine, tangy Dijon, and creamy spinach you are left with a soup that is robust, earthy and wholly comforting. Combine with a rustic slice of bread and a simple green salad and you have a perfect no-fuss, no-mess lunch or dinner. Best Ever Lentil Soup Source: Vegalicious.org INGREDIENTS: 3 tbs. olive oil 1 onion, chopped 2 stalks celery, chopped 3 cloves garlic, minced 2 bay leaves 1 can tomato paste 1 cup red wine 1 cup lentils (brown or green Le Puy), sorted and rinsed 3 cups water 2 vegetable bouillon cubes 2 tbs. thyme or oregano 2 tbs. Dijon mustard pepper to taste 1 cup leaf spinach (frozen or fresh), slightly chopped METHOD: 1. Using a large soup pot, heat the oil and add the onions and celery. 2. Saute until they are golden. 3. Add bay leaves and garlic. 4. After two minutes add the tomato paste and wine. 5. Add the lentils and enough broth to cover with a couple inches of liquid. 6. Simmer uncovered, stirring from time to time to keep the lentils from sticking on the bottom. 7. Add water, wine or vegetable bouillon as needed. 8. The soup should cook for about 40 minutes or until the lentils are tender. 9. Add a couple tablespoons of thyme or oregano, and season to taste with pepper. 10. Add the spinach and cook gently until the spinach is cooked. 11. At the last minute stir in 2 tablespoons of Dijon mustard and serve immediately. #### Best of the Worst #1: Trinidadian Christmas Cake or Blackcake - Katy Carruthers Oh you know it had to happen! The official launch of my "Best of the Worst" series is upon us. Think of this as a Consumer Reports of Island Cuisine if you will. It really bothers me that people seem to think that 3rd World Cuisine has any less stringent standards for the bestowing of a title on a dish. The weird things that I see on websites calling themselves pelau, black cake, jamaican patties, etc. It makes me want to cry. In fact I saw a recipe the other day for doubles (that was wrong) and worse yet was titled Pholourhie! *bangs head on keyboard* Recently a well-esteemed blogger wrote that any idea of authentic cuisine was 'racist', in a post entitled Who Determines If Food Is Authentic? The article and responses were 'invigorating' to put it optimistically. My $0.02? Well, I would dare anyone to tell an Italian that he should accept his dishes being called French or Polish or tell a Frenchman that his baguette is really a pumpernickel round. Who determines if food is authentic? The people who have been cooking it in their communities for generations. That's who! That's not racism, it's deference. No one is saying you can't play around with a formula but please have enough respect for a culture to learn which parts of the recipe are set in stone and which parts are the flexible bits that can be modified while still allowing the dish to retain its 'title'. Understand that there is a method to our preparations. Even in the simplest dishes there are proportions, so on and such, otherwise please name your dish something else! Anyway I'm making it my mission to -just say no- to these quasi-Caribbean fakeouts, and to alert others so that they know better! :P So who has the dubious distinction of being the first inductee to my little hall of shame? *drumroll* I have chosen Australian Katy Carruthers for her Trinidad Black Cake. There are so many things wrong with this recipe (and all of the other rip-offs that I have been compiling). Where should I begin? Well from the beginning! First of all for some reason the website divided her recipe into two different pages. Neither of which is linked to the other. That's just confusing! So let's start with the recipe itself. She begins with the marination of the chopped fruits. Nice nice ... I'm feeling you there ... :) 175g Seedless Raisins 175g Pitted Prunes 175g Currants 100g mixed peel 250ml Port 250ml Cherry Brandy 250ml Rum 250ml Stout Method: Set up above ingredients as long as 3 months but no less than 2 weeks before baking date by blending small amounts of each fruit moistened with liquor mixture. Pour each blended portion into large jar, until all fruit is blended and transferred into jar. Pour remaining liquor over mixture, cover tightly to seal aroma and store in a cool place. OK.. nothing so weird there. Interesting use of stout, but I like that. That's a good area to flex your individuality. Kudos Katy! :) She's doing her blending at this stage as well. Interesting decision but no major issues... yet... And I like that she's doing the whole oldschool 3 month soaking thing. My heart was almost won over.. Then I reached part 2... You need: 200g presifted plain flour 200g castor sugar 200g butter 1/2 tspn mixed ground spices (combination) eg. allspice nutmeg cinnamon etc 1/2 tspn baking powder 3 large eggs 1 tspn of each vanilla, lemon & almond extracts 1 tspn Angostura bitters Method: Cream butter and sugar in a large bowl. In a separate bowl beat eggs till light and fluffy. Add beaten eggs in two batches to the creamed batter beating well after each addition. Start adding the liquor absorbed fruit in small portions beating thoroughly with a wooden spoon. HOLD UP ONE #$@ MINUTE!! Where's the browning? WHERE'S THE BROWNING? Castor WHAT???? Oh no she didn't!!! Listen my gentle masses, a Trinidad Black Cake is rooted in browning. It is not an optional step. It is the glue. The anchor. The mortar of the whole shebang! It is a ritual and even more so a rite of a passage. You -will- use the browning. You will make it from scratch even better. I could have even handled her using treacle , but just breezing over that step and moving on to the castor sugar like it was nothing? My heart skipped a beat... It was only downhill from there ... :( When completely blended start adding the sifted dry ingredients, stir constantly. It's ready when the wooden spoon can stand upright in the batter for a few seconds. If it seems too runny add more sifted flour. HUH??? Stand your spoon in a black cake batter for A FEW SECONDS? .... ok maybe I am just assuming from my own and my family's methods, but I have never seen a black cake batter that could hold up a spoon for 1 second let alone A FEW SECONDS... are we making bread here? Add MORE flour?? See the below video to see how my spoon 'stands' in my batter! My sadness was quickly turning to fear... Pour into cake tin or tins, which (any sort) have been greased, floured and lined with baking paper. Bake in preheated oven at 180 degrees for the first hour then reduce to 120 degrees for an additional two hours OR UNTIL knife or tooth pick inserted into centre of cake comes out free of batter. Cool on rack before storing in container, sealed tightly (wrap in cling wrap) in an air tight container. Every so often open the cake and sprinkle with a bit more rum. "Every so often open the cake and sprinkle with a bit more rum." LOLZ ... sprinkle... lolz ... please look here to see how it's done ok?.. I use a 1/2 bottle of rum on each cake immediately after taking it out of the oven... Sprinkle? Sprinkling is for pixie dust and gardens. This cake does not need refrigeration and remember: 1. Don't eat this cake and drive or breastfeed and 2. It can only be given to children under parental guidance. She's kidding right? Please tell me this is Aussie humour cos that's one hell of a closer!! :D *ba-doom-ching* #### Bizarre Foods with Andrew Zimmern: Trinidad and Tobago (video) For the longest while I've been watching Andrew Zimmern's Bizarre Foods and wondering "Gee I wonder what he would think of Trinidad?". Well, someone must have been listening to my brain waves because the next thing I know I was reading that a Trinidad and Tobago episode of Bizarre Foods aired last month! :shocked: Fortunately some kind soul uploaded the episode to YouTube and it is my joy and pleasure to share it with everyone :) What makes this episode especially refreshing for me is that unlike many of the articles and features that I have seen on Trinidad and Tobago, this one is refreshingly free of overly obnoxious cliches and misstatements. Sure there are the occasional errors here and there; a turn of phrase, an oversimplification, but I think to point them out in light of the larger picture would be silly. Trinis will be able to pick them out and non-Trinis experience no disservice by their inclusion. :) (1) TOBAGO: Catching & Eating Iguana, Iguana, agouti, lappe. These are just some of the wild meats that are eaten by more than a few here in T&T. I confess that I've never tasted (or even been offered) any of them. This clip was actually my first glimpse at the process from the chase of the hunt, to the final platter. I still don't know if I have the 'cajones' to dive in, but Andrew seemed exhilirated! :lol: (2) TOBAGO: Catching & Eating Conch, Yet another dish that I have never tried or seen being prepared live. I wasn't even aware that conch was available in Tobago. You live and you learn! :) (3) TRINIDAD: Eating Souse and Cow Skin Soup I gotta be honest with you, souse scares me. Even if I ate pig it would scare me. The few times I've seen it the aroma made me want to pass out! Zimmern, who has eaten everything from entrails to rotting meat didn't seem to be a huge fan of it either. And as for this Cow Skin Soup, I've never heard of this before. Anyone here a fan of it? (4) TRINIDAD: Eating Roti and Doubles in St.James, Cow Heel Soup 'round de savannah' There's no way that one could have a food show on Trinidad that omitted roti or doubles. Zimmern really outdoes himself by including both! The only thing missing that I wish had been included was pelau and callaloo. He does touch on callaloo bush but never actually got to present the dish. Oh well I am sure they were working on limited time. Never had cow heel soup, like souse it scares me. Plenty people love it tho :P (5)TRINIDAD: Shopping at the San Juan Market, Eating Bake and Shark at Maracas Beach Watching Andrew shopping in the San Juan Market only served to remind me that I still haven't gotten around to posting my Market Day series :( Don't worry I will, at this rate the fruits and vegetables I took pictures of will probably be back in season anyway ;) You also get to see (and learn) more about the infamous Maracas Beach Bake and Shark that I originally posted about, and provided a recipe for, here. (6)TRINIDAD: Fishing 'Down the Islands' The show ends with Zimmern going 'down the islands' as well call it. This trip takes place off the north-western tip of the island, and at one point you can see the mountains of Venezuala on the horizon. It really is eerie at times to realize how close we are to the South American mainland :) This segment was especially poignant for me cos it reminded me of trips I took down the islands with my dad in his boat when I was growing up. Those were the days! :) #### Black Bean Soup with Cilantro Pesto (recipe) Without a doubt this is definitely one of the best bean soup recipes that I have tried. I have no idea where I got it from, it's been floating in my recipe file for more than a few years. One of the reasons why I think I avoided it was because parts of the instructions seemed off putting to me. For example, cooking the beans in PLAIN water or 90 minutes seemed totally UGH! However that is all in the past now. I am glad now however that I tried this recipe now, and not 3 years earlier as there are many tips and techniques that I've picked up during those years that I think did make a difference in how the soup came out, and I will now humbly pass them on to you ;) 1) Be sure to saute the vegetables thoroughly, you want the flavours to be as deep as possible without burning. The carrots should be deep orange, reduced in size and caramelized with dark brown spots. (I now wish I had taken pics of this, but it was one of those days) 2) Be sure to 'over-salt' the vegetable mixture as they saute. This is because this mixture plays an integral partin flavouring the soup 'broth' and the beans will also soak up much of it. 3) Be generous, to a flaw, with the cilantro. Just when you think you have put enough, put a little bit more. For the same reasons as above. The beans and the broth need it :) The final result is sinfully aromatic, and soothing with the rich herbal tones, and the creamy earthiness that beans impart. It would be amazing on its own, but with the addition of the pesto, it really becomes something else entirely. Swirl it in, sit back and enjoy. Black Bean Soup with Cilantro Pesto Servings: 4-6 INGREDIENTS: 1 lb. black beans, soaked overnight 2 onions 3 carrots 3 cloves, garlic minced salt and pepper to taste 1 6 oz. can tomato paste Cilantro Pesto: 1 bunch cilantro 10 parsley sprigs 1/2 cup parmesan cheese 1/2 cup toasted almonds 3 limes, juice of 4 tablespoons chopped garlic 1 cup olive oil 1/2 teaspoon salt METHOD: 1. Rinse beans in cold water and place in pot with a ratio of twice as much water as beans. 2. Bring water to a boil. Reduce heat to low, cover and let simmer on the stove, stirring often, about 1 1/2 hours. 3. Meanwhile, prepare the cilantro pesto. 4. Rinse and coarsely chop the cilantro and parsley. 5. Place the cilantro, parsley, cheese, almonds, lime juice and garlic in a food processor. 6. Blend to a smooth mixture. 7. With the machine running slowly, pour in the olive oil. 8. Add salt and pulse. 9. Store half in refrigerator for a later date and place the rest in a bowl for service. 10. Peel and chop the carrots and onions for the soup, then set aside. 11. Chop the cilantro, and also reserve. 12. Check beans for tenderness. 13. Saute the carrots, onions, and garlic in oil until golden. 14. Add a small amount of the bean liquid to the saute pan to deglaze. 15. Add the vegetables to the soup, then add the tomato paste, cilantro, and salt. 16. Continue to simmer until tender. 17. Serve soup topped with cilantro pesto. #### Blog Party #17: Aloo Tiki (with Mango Chutney) & Sarina's Sparkling Ginger-Lime Shandy Today's Blog Party theme was Hollywood (Lights! Camera! Action!). So, inspired by the movie "A Passage to India" I decided to make a batch of Aloo Tiki. But I didn't know what alcoholic beverage to serve them with. I had read that beer goes well with Indian food however I'm not a huge fan of beer, and further more beer isn't a cocktail (which is a requirement for Blog Party participation). Then I got the idea of a shandy, and that was when my imagination went wild! I knew I wanted a citrus vibe, to accompany the tang of beer and to also cut through the potato taste. I think the concoction I came up is beyond sublime. I've already drank the whole pitcher! :oops: Aloo Tiki (with Mango Chutney) The trick to this recipe was leaving the heat and pan to do their thing. Patience patience patience. Because these patties have no binder besides breadcrumbs patience is of the essence. I found I got the best results by not flattening the balls but simply letting the heating process allow them to spread and thin out of their own accord. Approximately 10 minutes per side at medium-high heat did the trick on my side. Anything less and they fell apart :( I think this is also a great Sephardic style Hanukkah dish as well :) Ingredients: 6 medium potatoes 2 stale whole wheat buns 1 tbs chopped ginger 1/4 tsp (hot) pepper sauce juice of 1 lemon salt to taste 1/2 cup oil 1/4 bunch of fresh chadon beni (cilantro) Directions: Boil potatoes and let cool. De-stem the coriander and chop. In a food processor grind the bread into dry breadcrumbs. When the potatoes are cool, break them up into small lumps with your hands. In a bowl mix the potatoes, the coriander leaves, and white bread with the all the rest of the ingredients except the oil. When the mix is well mixed, heat oil and add to mix and re-mix. Separate the mixture into 15 to 20 small balls and them flatten them into little patties. To finish heat a frying pan with oil, enough to shallow fry the patties until they are golden brown on each side. Serve with mango chutney. Sarina's Sparkling Ginger-Lime Shandy Ingredients: 1 cup sugar 1 cup water 1/4 cup sliced ginger 2 limes 1 bottle beer 1 20 oz. bottle Sprite Directions: 1. Bring ginger, sugar and water to a boil. 2. Take off heat and let steep for an hour 3. Add the juice of 2 limes 4. Strain into a pitcher 5. Add ice cold Sprite and beer #### Blog Party #22: Jalapeno Bites & Smalta (video) It's been several months since I've last taken part in Happy Sorceress' monthly Blog Parties, and I've missed them! This month's theme is the 'Wild Wild West' and it took me a while to figure out how to interpret it. One of my first thoughts was to take it into a Wild Wild West Indian direction, but I thought that that would be copping out. Let me challenge myself and learn more about US Western cuisine. When I think of the Wild Wild West, like most foreigners I think I instantly think of cowboys, wagons and cattle (I also think of Kool Moe Dee and wraparound shades but that's another story!). I have quite a lot of Tex-Mex recipes so finding one to adapt into an appetizer wasn't particularly hard, but what would I do for a drink? According to The Good Home Cookbook: More Than 1000 Classic American Recipes, margaritas are a common accompaniment to Tex-Mex dishes, unfortunately I did not have the necessary components on hand and they were out of my budget... I would have to dig further. That's when a recipe for a drink called Switchel caught my eye. From The Good Home Cookbook: Before there was Gatorade, there was switchel, also known as haymaker's punch. This drink was kept cool in the cellar and hauled out to relieve the thirst of the men and women who worked the fields. This really piqued my interest. Not only was it cheap and easy to put together it sounded like something that frontier-styled peoples would really prepare. It also intrigued me because it sounded eerily similar to a drink that was loved by the characters in one of my favorite childhood books 'What Katy Did'. I had always wondered why and how diluted vinegar could be so poetic, maybe this would be my chance! So how did everything turn out? Well the jalapeno bites were definitely yum, especially with a dollop of sour cream on top. The switchel however was a disaster. I mean people drank this? Really? I mean seriously, that's one recipe that needed to stay in the 1800s, it should carry a warning label! I needed something to get the taste out of my mouth and fast! I turned to a Smalta. Smalta, for those not familiar with Trinidadian beverages is a non-alcoholic carbonated malt beverage. It's often touted as being healthful because of its B vitamin content. Malta/Smalta is a non-fermented, malt beverage. It is a dark, sweet, lightly carbonated, non-alcoholic drink enhanced by a hint of bitterness derived from hops. It is a wholly natural drink made from malted barley and contains energy-giving carbohydrates, minerals, and proteins. Aaaaaaah that was much better. If I had had beer on hand I would have gone with that as well. And I'm sure that many a cowboy would agree with my judgment call as well! :lol: Looks like I ended up being a little Wild Wild West Indian after all :P Jalapeno Bites -------------------------------------------------------------------------------- Recipe By: TriniGourmet.com Serving Size: 6 Ingredients: 2 large green jalapeno chiles, sliced horizontally into strips 1 1/2 cups shredded Monterey Jack cheese and/or cheddar cheese 3 medium tomatoes, peeled, sliced 3 large eggs 1 1/2 cups milk 1/4 cup flour 1 teaspoon salt sour cream for garnish Directions: Preheat oven to 350 degrees. Lightly butter an 11x7 glass baking pan. Arrange the chilies on the bottom of the casserole. Top with an even layer of the cheese and then the sliced tomatoes. In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the milk, flour and salt. Carefully pour over the layers in the dish. Bake 50-60 minutes, or until lightly browned. Serve in squares and garnish with sour cream. #### Blogger Postcards From Around The World Do you like the image on the left? I certainly hope so! You see, not only is it a picture of the very beautiful Pigeon Point beach in Tobago, it is also the postcard that I sent someone today as part of Blogger Postcards from Around the World. Blogger Postcards from Around the World is the creation of Meeta from What's For Lunch Honey? It's a way for bloggers to connect in an offline manner by sharing a bit of their homeland with each other :D I love things like these. The last thing that I took part in like this was Blogging By Mail :) That was a lot of fun, even if I'm still waiting on my package :lol: I can't wait to see what postcard I receive, and from where :D I have not featured much of Tobago's cuisine yet here on TriniGourmet, and I hope to change that in the near future as the dishes there are quite yum! One of Tobago's most well-known dishes is Curried Crab and Dumplings. This is a dish that I have never had as it is not kosher but I am sure that it is quite yum! If there is a Tobago dish that you would like to request, drop me a line to let me know and I'll do my best to accommodate if possible :) And if/when you are on Pigeon Point I strongly suggest that you ignore the fast food stands and instead patronise local mom and pop establishments, like Bago's Beach Bar. In other news I have finished mapping out the rest of my 'Trinidad and Tobago Carnival' series and that will begin going out tomorrow :D I hope that you will find it interesting, informative and appetizing :D I'm quite happy with what I've put together so far and many of the recipes that will be included are those that people have been searching this site for, for quite some time, so hopefully this will be reason for smiles all around! #### Blogger Postcards From Around The World - Pt 2. Here is my long overdue conclusion to the Blogger Postcards From Around the World exchange that I took part in several months ago. You can click here to see the postcard that I sent out (unfortunately I've gotten no feedback on whether my postcard was received :( ) Above you can see the wonderfully campy card that I got from American food bloggers Paul and Freya of "Writing At The Kitchen Table". Isn't it a hoot?! I love stuff like this :) #### Blogging By Mail (Sweets from Trinidad) - Part 1 OOOO! My Blogging By Mail assignee received her package today :) I was worried that she would not get it before Xmas day so that's a big smile on my face :D Typical! Even Trini packages have to wait til the last possible moment to arrive :D :D :D I sent her Khurma a Rum n Raisin chocolate bar (pictured above) a Coco Crisp chocolate bar coconut sugar cakes a Chocolate Digestive and a CD mix of traditional parang, parang soca, reggae hanukkah music and klezmer takes on traditional xmas carols :D I'm so glad that she liked them!! :D You can read her write-up here and she did that cool thing with the Flickr photo where she made notes on each item. How cool is that ? :D I love sharing my country's offerings (as you can probably tell) and it's so funny seeing my items in an unknown home in an unknown part of the world (to me) :D I love making foodie blogger friends :D Hmmm.... I'm still waiting on -my- Blogging by Mail package tho :*( Oh well... the update page says the package has shipped :D Oh! BTW.. I'm working on a program to share and thank everyone who takes the time to comment/subscribe/join my MyBlogLog community :D More on that in '07! Also! Next week my goal is to highlight cocktails, appetizers, and snacks that are perfect for the best New Year's Eve party! (or as we call it in Trinidad, Old Year's Night!) :D Be on the lookout! #### Blogging By Mail (Treats From Belgium) - Part 2 As some of you may remember last year I took part in Happy Sorceress' 'Blogging by Mail' food blogger exchange. Basically food bloggers around the world prepare little (or large) packages of foodstuffs representative of their country/region for exchange with others. Sounds wonderful doesn't it? :) Well after sending out my package (which you can see here) I waited and waited for my own in turn. But one never came. Apparently the blogger who had been tagged to gift me had gone AWOL. I was a little sad but I figured that that's how these things go sometimes. Well imagine my surprise to find out that the Happy Sorceress had not forgotten about me, and that a lovely blogger in Belgium (read: chocolate!) had agreed to fill in and send me stuff :D !!! It's very rare that I get mail addressed to Trinit??? et Tobago.... awwwesome :D Check out the nifty red Customs Inspection sticker So what was in the package? Well you can see the array below :) I've decided that each of the items was awesome enough to deserve their own entries. So I'll be doing individual writeups for each, look forward to those! Until then feel free to drool, salivate and just openly envy me :) I won't mind! :lol: #### Blueberry Crumb Cake It's 3a.m. and I need to be up at 6 so I'll keep this shorter than usual :) Coffee cake is not a fave of mine, so this wasn't a great hit for me. Everyone else loved it though and that mattered more to me :) To be fair, it -is- extremely light and delicate, and the blueberries are not overwhelming in either flavour or textural contrast. If anything, that is probably where my disappointment lay. I love blueberries intensely, and there just wasn't enough blueberry flavour. I don't know if this is because I used frozen blueberries instead of fresh so the next time around (cos I will make it again) I will bite the financial bullet and spring for fresh to see if it does make a difference. Some seem to have had problems with their crumb toppings. I've found crumb toppings work best when the mixture is kept rock cold until the very last minute. Then as soon as it has been dispersed on top of the dough, pop it in the oven. Hope that helps! :) Next time around some other things I'll do is put a greased parchment sheet at the base of the cake, and leave it to cool a little longer in the pan, as the bottom can get rather unstable depending on how many 'berries' sank to the bottom and in what concentration. In the end I'll give this recipe a B. It comes together quickly, is relatively fool-proof and seems to be a crowd pleaser. I would definitely pair it with a strong coffee or tea (as is the intention), to perk up the mildness in flavour. To view the recipe visit Sihan of Befuddlement or turn to pages 192-193 of Dorie Greenspan's Baking: From My Home to Yours #### Born To Rum (video) My Mint Tea Cocktail :) So... continuing on my previous thoughts on the culinary association of the Caribbean with rum I did some internet trolling. Among my finds (which are now merrily archived for later reference) was an article by Ramin Ganeshram (author of Sweet Hands: Island Cooking From Trinidad And Tobago) on Epicurious.com. Titled 'Born to Rum' it is a look at the genesis of the liquor, the historical transitions it has made and its current renaissance as an upscale 'designer' liquor. Excerpt: When Christopher Columbus first brought sugarcane to the Caribbean, little did he know that he was also revolutionizing the drinking world. It didn't take long for producers to realize that they could ferment the molasses that was a by-product of sugar production then distill it into a high-proof flavored spirit called "rum" ??????? most likely a contraction of the word "rumbullion," meaning strong liquor. So popular was this new drink that it became the basis for a wide variety of beverages, including punches; the demand for it skyrocketed. The British Royal Navy even issued a private rum to all its sailors. This daily ration of Pusser's British Navy Rum, called "grog," was comprised of agricole rums (made by fermenting free-run sugarcane juice) from several locales including Trinidad, Guyana, and the British Virgin Islands. It remained a tradition for three centuries, until 1970, and is available on the general market today. One example of the new designer trend in rum is 10 cane, a Trinidadian rum from the house of Louis Vuitton! Well this must be a most upscale thing because although I have seen it in American magazines I've never seen it on our local shelves. It's not even listed in the MoreVino catalogue :( Oh where oh where could this 10 cane rum be? Continue reading: Spirits and Alcoholic Beverage Guide at Epicurious.com I leave you now with Neeshan Prabhoo's Chutney Soca Hit "More Rum For Me (Mr. Shankar)". This joint turns any Trini fete/party/nightclub into a poorly choreographed Bollywood dance scene in .02 seconds flat :P #### Braised Chicken in Coconut Milk "Opor Ayam" (recipe) Yum Yum Yum. Those are the best words I can find to describe the fragrant burst of flavours that this dish offers. And to think that I would never have found it if I hadn't participated in #### Braised Pumpkin and Potatoes (recipe) I'm always looking for interesting and creative side dishes. The kind that can be used both formally and informally. This recipe fit the bill. Warm creamy potatoes and sweet pumpkin slices combine to create an unexpected comfort food vibe, while the vibrant notes of fresh basil, make it exciting enough for guests' palates. Braised Pumpkin and Potatoes Makes 6 to 8 servings INGREDIENTS: 3 tablespoons extra-virgin olive oil 1 ½ lbs. pumpkin, sliced ¾-inch thick ½ lb. Yukon Gold potatoes, peeled, halved and sliced 1/3-inch thick 1 medium tomato, peeled, seeded and coarsely chopped 1 medium onion, thinly sliced 2 teaspoons coarsely chopped basil leaves ½ tablespoon finely chopped basil ¼ teaspoon crushed red pepper sea salt ¼ cup boiling water DIRECTIONS: Heat the oil in a medium saucepan or deep skillet. Add the pumpkin, potatoes, tomato, onion and red pepper and season with salt. Cover and cook over moderate heat until the vegetables are barely tender, about 25 minutes. Add the boiling water, cover and cook until the vegetables are tender, about 12 minutes longer. Season with salt. Stir in finely chopped basil. Serve hot or at room temperature (Garnish each serving with coarsely chopped basil) #### Bread Baking Made Easy! By: Beth Scott Dont you just hate it when you follow a recipe to the letter and when the bread baking is finished the bread not only looks nothing like the recipe books picture, but tastes terrible as well? There is no denying that bread baking as with baking anything is a delicate process. Bread baking involves so many things that first time bakers are often discouraged after a few failed attempts to turn out professional looking and tasting loaves. Little do they realize that if they only possessed the professional Bakers secrets bread baking would be so easy that the bread would practically make itself! For instance: How many amateur bakers know the secret to keeping bread from sticking to the pan every time? None! So when they try their hand at bread baking for the first time their bread sticks to the bread pan, and ends up a crumbled mess if they try to force it out. Then they cry and give up thinking that the problem lies with them. The shocking truth is that it doesn't! The problem lies with their lack of knowledge of THE bakers bread baking secret. The secret professional chefs and bakers wont tell you, the secret they guard so jealously. My father happened to learn this bread baking secret in his younger baking days and has passed it on to his children ever since. Okay, okay, I know you're probably screaming at me by now Beth, get on with it! Tell us the bread baking secret already! So here it is; You will need only one tool besides for the oil and bread pan you already have, and that is quite simply CORNMEAL (you shouldnt need more than 1/4 to 1/2 cup for two loaves of bread). Cornmeal? you ask doubtfully. YES, cornmeal! No, you do not add the cornmeal to the bread ingredients! That is not the bread baking secret. What you do is you oil your pan as usual, and you lightly sprinkle cornmeal on all of the sides and bottom of the bread pan. Now you can safely place your bread dough into the pans without fear of it sticking to them. While your bread is baking instead of sticking to the pan, your bread will stick to the cornmeal and slide easily out of the pan when done baking. You may need to use a butter knife and slide it in between the pan and the bread before turning the pan over and allowing your bread to pop out. A lot of the time this will be unnecessary however and your bread will pop out just by your turning the bread pan upside down. You will probably also want to use the butter knife to scrape the excess cornmeal off the bottom and sides of the bread as you may not care for the taste of cornmeal. This bread baking secret will work whether youre baking a batter bread or a rising bread (also called yeast bread). I personally use it for both. Here is another treasured bread baking secret, this one only for batter breads: On the last ten minutes of its baking time cover the bread pan containing the batter bread with another bread pan (a steel bread pan works best), and leave it on until the bread is finished baking. This will keep the batter bread from burning or becoming too hard on top. You may vary the time you leave the steel bread pan on according to how your batter bread usually looks when it is finished. If it is a very dark brown on top and difficult to slice because the top is so hard, then 20 minutes will work best. But if it is just a little too hard on top and a little too brown the 10 minutes should suffice. Do not cover the bread at all if it usually comes out golden and soft on top after the baking is completed. You may also glaze a batter bread on top with a tablespoon of melted butter mixed with a tablespoon of honey, and sprinkle some flaked coconut or sliced nuts on top of that. To glaze you start by taking the bread out of the oven five minutes before the required baking time is finished, then spread the butter/honey mixture on top of the bread, sprinkle on your coconut or chopped nuts and bake for the remaining 5 minutes. Here is another useful bread baking tip for rising breads... If your bread loaves over rise (say because you were busy and forgot about them), then you can use a pair of scissors to cut off the excess sides, being careful not to cut any dough from off of the top. You may then use this excess dough to make rolls. You simply oil a pizza or cookie sheet and form the dough into several small balls. Rise them for another half hour and then bake on 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown. Do yourself a favor and put these tried and tested bread baking secrets immediately to use in your kitchen, and your family will rave over the results. About the Author: Beth teaches bread baking how-tos so simply that with her new eBook ANYONE can bake their own bread. Visit her website now at: http://breadmaking.apt-products.com Source: www.isnare.com #### Bring on the Trinidad Fruit Drink Recipes! I enjoy reading the phrases that people type into search engines to reach TriniGourmet.com, they really give me insight into what people are looking for, and occasionally I also get a good giggle (like the time someone typed in "summon me steaming hot pastelle" :lol: ! ) Not too long ago the phrase "Trinidad Fruit Drink Recipes" popped up and really got me thinking. You see, everytime I shop at the supermarket I get more and more disheartened as I see women's shopping carts piled high with kid packs of artificial fruit drinks and processed snacks and goods. We haven't reached the levels of childhood obesity and diabetes as say the U.S. but I fear that without some form of educational intervention we may very well be on the way. Growing up there was a strict control on sugared products in my home. At the time I didn't understand it, but I do appreciate it now, and even though the restrictions were dropped long ago I still don't go overboard (probably cos I don't have emotional associations of happiness or comfort with sugar). When it came to drinks my mother usually made homemade lemonade. At the time we had several lime trees (as well as mango and a few others) and fresh fruit juices were the order of the day. Over by my aunt, fresh mauby was always on tap, but for fruit juices she relied on that old favorite, the tinned 'Trinidad Fruit Juice' co-op line. As local schools are out on holiday, and these are the hottest months of the year in the Northern Hemisphere, I thought that now is as good a time as any to shine a spotlight on simple, natural, fruit drink recipes. So that's what I'll be doing between now and September :) Some will be traditionally Trini, others will be from my recipe files, and others will be my own flights of fancy. Either way they'll be sure to cool you down and bring a smile or two, while hopefully keeping the high fructose corn syrups away! :) As I roll out these new concoctions feel free to browse the TriniGourmet beverage archives, they include such traditional favourites as mauby, punch de creme and ginger beer, as well as my most recent creation, a Coco-Mango smoothie :) #### Broiled Banana Cake (recipe) Hey everyone, here's yet another installment of my ongoing Caribbean Beachcomber 1969 series. This year has all been about rediscovering vintage Caribbean Cookbooks and recipes from eras past. I've only scratched the tip of the iceberg so far, and am so excited about what 2011 will bring both for my kitchen, and this blog! This Broiled Banana Cake is so simple and yet it looks as though you have slaved over it for hours. Don't tell anyone and just enjoy the ooh's and aaah's :) The flavour improves the longer it sits so I suggest that you make it at least several hours before you plan to serve it. Tips: Short on time? Use sheet cake or start from cake mix :) For an even more professional appearance level the top of the cake before arranging the banana slices and slice the banana thinly for improved browning and texture. Broiled Banana Cake (A rich and elaborate looking upside-down banana cake - made right-side up) SOURCE: Caribbean Beachcomber INGREDIENTS: 1 layer of pound, butter or sponge cake 1/4 cup pineapple juice 4 bananas 1/2 cup honey 1 cup dark brown sugar 3 tablespoons butter METHOD: 1. Sprinkle layer with pineapple juice. 2. Cover with bananas 3. Pour honey over all 4. Sprinkle with sugar and then dot with butter 5. Set under the broiler until delicately browned and bubbly. #### Brother's Bread (recipe) Well it's been a while since I have posted a bread recipe. With rising bread prices here in Trinidad my mother and I have now committed to making our own bread on a full time basis rather than occasionally. Although my ciabatta bread recipe has been really popular don't think that I don't have a huge backlog of other recipes that I want to try. This one here (Brother's Bread) is one of many to come! I first saw Brother Rick Curry on the Food Network show Sara's Secrets. I was really impressed and moved by his kind manner, patient delivery and quiet strength (he was born without a right forearm). He currently runs the National Theatre Workshop of the Handicapped which is based in NYC and Maine. This recipe is from his book The Secrets of Jesuit Breadmaking. It was a cinch to make and has a lovely aroma and appearance, I'm definitely going to be adding this book to my Amazon wishlist :) Although this recipe calls for all white flour I substituted 3 cups with wholewheat, due to my own family's needs/preferences. One unexpected bonus, I now know how those mottled breads get that appearance, vinegar! Brother's Bread -------------------------------------------------------------------------------- Recipe By: Food Network Ingredients: 1 tablespoon active dry yeast 2 1/4 cups warm water 1 1/2 tablespoons salt 1 tablespoon sugar 6 to 7 cups unbleached all-purpose flour Cornmeal White distilled vinegar Directions: In a standing mixer fitted with a dough hook combine the yeast and water, mixing slowly until yeast is dissolved. Stir in salt and sugar. Mix well. Set aside for 5 minutes. Beat for 5 minutes, gradually adding flour until the dough begins to pull away from the sides of the bowl. Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness. Lightly oil a large bowl. Place dough in bowl and turn to coat on all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Alternatively, cover with plastic wrap and let rise slowly in the refrigerator for 10 to 12 hours or overnight. Line a baking sheet with kitchen parchment or sprinkle with cornmeal. Punch down the dough. Divide in half, shape into 2 round loaves, and place on the baking sheet. Carve an X in the top of the loaf and spray with vinegar. Place in a cold oven and turn the oven on to 400 degrees F for 45 minutes. Transfer to wire rack to cool. #### Build a Trini Pantry with These 10 Ingredients Cooking is truly a journey, wouldn’t you agree? Especially when you’re mastering the richness and variety of Caribbean cuisine. For me, rediscovering my roots through the flavours of home has become an act of healing, grounding and creative expression. Cooking with Trinidadian ingredients is not simply about preparing a dish. It’s about preservation. It’s about storytelling. It’s about identity. Every herb, every pepper, every grain of rice carries the weight of memory and meaning. If you’re here, you’ve likely felt that dismay of beginning a Trini recipe only to realise you’re missing a key ingredient. Not just any ingredient, but a Trinidadian one. That’s why I’ve created this guide. Not as a final word, but as a beginning. With such a rich and diverse heritage, each household in Trinidad & Tobago has its own pantry staples. Think of this post as a gentle invitation to share, to connect, and to celebrate the flavours we hold dear. Wherever you are in the world, I hope this brings more depth, joy, and authenticity to your meals. Let’s begin. Step 1: Green Seasoning – The Foundation of Trini Flavour This is where it all starts. The heart. The essence. If you take one thing away from this post, let it be this: green seasoning is everything. A fresh blend of herbs such as chadon beni (culantro), thyme, Spanish thyme, chives, celery, garlic and pimento peppers, green seasoning is more than a marinade. It’s a form of love passed down through generations. Why it matters: Used to marinate meats, season fish, enhance soups and uplift rice dishes Saves time while ensuring deep, authentic flavour Pro Tip: Freeze portions in ice cube trays and store for later. This way, flavour is always within reach. Step 2: Chadon Beni (Culantro) – Our Bold, Leafy Secret Often mistaken for coriander, this bold, spiky-leafed herb is in a class of its own. Stronger and more assertive, chadon beni makes its presence known. Why it’s loved: Valued not only for its vibrant flavour but also for its digestive and medicinal properties Use it in: Green seasoning Chadon beni chutney Meat marinades Sauces and dips Step 3: Curry Powder – Indo-Caribbean Gold Our version of curry powder is earthy and lighter in colour than many Indian blends. It’s a uniquely Trinidadian combination of turmeric, fenugreek, coriander and cumin. Why it matters: Curry bridges us to our Indo-Caribbean ancestry and holds a central place in our culinary identity. Pro tip: Always ‘chunkay’ your curry. Sauté it in oil until fragrant before adding other ingredients. This unlocks the full richness of flavour. Step 4: Pimento Peppers – Flavour Without the Fire Fresh peppers, like these pimentos from my garden freeze extremely well, even without blanching! These mild, aromatic peppers are the unsung heroes of Trini cuisine. They add depth and aroma without overwhelming heat. Commonly used in: Green seasoning Pelau Stews and soups Substitute suggestion: Use red bell pepper with a hint of scotch bonnet if pimentos aren’t available. Step 5: Geera (Cumin) – Smoky, Earthy Depth Toasted geera brings smoky richness to dishes like curry duck, channa and beef soup. It’s foundational in dry rubs and spice pastes. Why it matters: Balances bold heat with a grounding earthiness Especially powerful when dry-roasted before use Step 6: Coconut Milk – Creamy Island Comfort Coconut milk adds luxurious softness and body to our savoury dishes. It cools spicy flavours and brings callaloo to life. Pro Tip: Choose full-fat, unsweetened varieties or make your own with grated coconut and hot water for the most authentic taste. Step 7: All-Purpose Seasoning – A Modern Essential A reliable all-purpose seasoning is your everyday kitchen ally. Whether store-bought or handcrafted, it adds punch with little effort. Make your own with: Paprika Garlic powder Onion powder Black pepper Salt Dried thyme Optional: Cayenne pepper for heat Step 8: Cassava – The Root Vegetable Hero Cassava is hearty, versatile and nostalgic. It adapts beautifully—whether in soup, baked as fries or transformed into sweet pone. Why it’s cherished: Absorbs seasoning like a sponge Naturally gluten-free A classic Caribbean comfort food Caution: Always peel and boil cassava before use. Raw cassava can be toxic if eaten uncooked. Step 9: Split Peas & Channa – Protein-Packed Pantry Staples Affordable and nourishing, these legumes power many beloved dishes. Used in: Dhal and soups Doubles Channa aloo Vegetable stews Shortcut: Use canned channa in a pinch. Or soak dried peas overnight for quicker cooking. Step 10: Salted Meats – The Flavour Bombs Salted meats and fish add history and intensity to the plate. These preserves bring umami and character. Popular in: Callaloo Oil down Buljol Soups and stews Pro Tip: Always soak or boil to reduce salt content, but don’t rinse all of it away—the magic is in the balance. What If You Can’t Find These Trinidadian Ingredients? This is something I hear often from readers. And I understand. Depending on where you are, sourcing authentic ingredients can be a challenge. Explore international sections at supermarkets Stock up when visiting family or returning home Order from reputable online retailers Use respectful substitutions that capture the spirit, if not the exact ingredient Let’s Keep the Conversation Going This list reflects my own essentials, rooted in memory, experience and a deep love of flavour. But now I’d love to hear from you: What’s your must-have Trini ingredient? Is there one you can’t live without? Have you discovered a new favourite recently? Drop your thoughts in my Discord, share this post on Pinterest or Instagram, and let’s continue building a collective pantry that reflects the beauty and diversity of our culture. Free Gift: “7 Sweet Trini Treats” Ebook If this post resonated with you and you’re ready to explore even more of Trinidad’s culinary soul, I’ve created a free gift for you. Download my “7 Sweet Trini Treats” ebook. It’s filled with nostalgic, easy-to-follow recipes that bring a taste of home to any kitchen. 👉 https://7SweetTriniTreats.openinapp.link/wnh0y Thank you for inviting me into your kitchen today. Let’s continue to preserve, create, and connect — one bite at a time. #### Bussin' Coconut Every now and again I get criticized by a reader for using 'shortcuts' in my recipes. Whether it's a frozen this or a grated that, I'm bound to hear from someone who thinks that unless I grew it, picked it and shelled it myself, I'm really nothing but a lazy bum. Well criticism noted and embraced! I -am- a lazy bum (in my downtime), and I love the conveniences that modern supermarkets and entrepreneurs have provided. I'm also happy to share them with other readers who because of their own busy lives or foreign locations only have access to pre-packaged items. Having said all that, it doesn't mean that I have anything against doing things the old-fashioned and labour-intensive way. In fact I continuously praise the day that I learnt that J loves to 'buss coconuts' ... whether green or brown give the boy a cutlass or hammer and he's happy as pappy. Now that I know this I buy them a few at a time, give them to him to do in bulk, cock up on a couch and just relax. They never go to waste as I use coconut a lot in my recipes (both cooked and raw) and I can rest assured that I've gotten the freshest items possible without having to break a sweat (or nail). How's that for a win-win scenario? ;) (Happy 2nd anniversary babes! :) ) #### Butternut Squash Bisque (recipe) I'm a huge fan of soups, especially thick creamy soups, so this butternut squash bisque was right up my alley. It's sweet and savoury, all in one, and so so smooth. As with most soups I find that slow cooking the vegetable components until they deeply caramelized ensures the most flavourful result, and don't be afraid to salt the vegetable base in between additions as well. It really helps to heighten the overall profile and bring the flavours together. To add an additional level of panache, garnish each serving with a dollop of creme fraiche, some slivered basil or cilantro (or your favourite herb) and a drizzle of olive oil. This recipe has been submitted to Souper Sundays, hosted by Deb of Kahakai Kitchen Butternut Squash Bisque Servings: 4 Source: O, The Oprah Magazine INGREDIENTS: 1 medium butternut squash (about 2 pounds) 1 Tbsp. olive oil 1 yellow onion, cut in half and thinly sliced 1 celery stalk, thinly sliced 1 carrot, thinly sliced 1 teaspoon fresh rosemary leaves 2 cups vegetable stock 3/4 cup milk or cream 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground pepper METHOD: Peel squash and remove seeds. Cut into 1 1/2-inch chunks and set aside. Add oil to a 4-quart saucepot and place over medium heat. Add onion, celery, carrot, and rosemary, and cook until onion begins to brown, stirring occasionally, about 15 minutes. Add squash, stock, and 1 cup water. Bring to a boil, then reduce to a simmer and cook until squash is tender, about 15 minutes. Turn off heat and let soup cool slightly, about 8 minutes. Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage. Transfer to a clean pot or storage container. Soup can be refrigerated for up to 2 days or frozen for up to 2 months. When ready to serve, reheat. Add milk, salt, and pepper; stir well. Add additional milk or stock if soup is too thick; simmer 5 minutes. Adjust seasoning to taste, and serve warm. #### Butternut Squash Soup With Ginger (recipe) 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 golden brown sugar 2 teaspoons minced fresh ginger 2 garlic cloves, coarsely chopped 1/2 cinnamon stick 5 cups (or more) canned low-salt vegetable broth Chopped fresh parsley Heavy cream (omit/substitute for vegan) Method: 1. Preheat oven to 375°F. 2. Oil baking sheet. 3. Place squash, cut side down, on baking sheet. 4. Bake until squash is very soft, about 50 minutes. 5. Using paring knife, remove peel from squash; discard peel. 6. Cut squash into 2-inch pieces. 7. Heat oil in heavy large pot over medium-low heat. 8. Mix in onion, brown sugar, ginger, garlic and cinnamon. 9. Cover pot and cook until onion is tender, about 15 minutes. 10. Add squash and 5 cups vegetable broth. 11. Bring to boil. 12. Reduce heat to medium-low. 13. Cover and simmer 10 minutes. 14. Discard cinnamon. 15. Working in batches, purée soup in blender (or use an immersion blender). 16. Return soup to pot (if a standing blender was used). 17. Season soup with salt and pepper. 18. Bring to simmer, thinning soup with more broth if necessary. 19. Ladle into bowls. 20. Garnish with cream and parsley and serve. #### Calling The Food Fairy (article) The following article appeared in the June 23rd edition of the Trinidad Express. Even though I have been back home for 7 years now I keenly remember what it was like to be living in an area with little to no access to the 'tastes of home'. Writer Ric Hernandez' piece does a wonderful job I think of capturing that literal (and metaphorical hunger). Calling the food fairy Ric Hernandez Saturday, June 23rd 2007 The idea of coming home triggers in me thoughts of Pavlov's dogs: through applied stimuli they were taught to salivate on cue. The thought of home and home food is such a stimuli and, I must admit, I'm salivating. It is not that I have forgotten friends; nor do I want to conjure up recollections of Ocean, that legendary eater, famed for being able to put away food by the gallon. It's just that while you are quite able to approximate life at home through the Internet, it is less easy to summon up the flavours and textures of even (particularly!) the simplest foods. So while, upon returning, you will naturally seek out people and places that are part of you, it still remains true that you are largely (no pun) what you've eaten, so the call of home cuisine is like a call from yourself. Today, we have all kinds of near haute cuisine in Port of Spain: French, Italian, and Middle Eastern, among them. But that's not what I'm talking about. A friend who knows about these things tells me that Italian cuisine is based on what he called "la cocina povera," translated loosely as poor people food. True, our poor people food is far from having evolved into the national menu, but that's what I've been hankering for, food that even the poorest can, and do, routinely prepare and enjoy. I guess we have been set up. We're staying in a part of the world where the cuisine is largely Mexican or southwestern. Refried beans abound; you're surrounded by tacos and, if anything, you have more rice than you would get at home. The conditions bring about emanations from home, unbidden, and these pop-ups have as much to do with food as it does with images of people and places. And it does come as a surprise that you would be suddenly assailed by a memory of crix or corned beef; and a vision of pelau can leave you fairly stricken. All this, of course, has been magnified at the prospect of coming home, of indulging among people you care about and miss. Abroad one has to contend with, for instance, vegetable soup: and I'm not one to rail against a perfectly good combination. But even poor people in, say, Lengua or Poona Junction have, in our sancoche, a markedly superior version! I can just picture a big iron pot brimming with this serious soup, the consistency just this side of opaque, with the serving spoon almost able to stand in it; green figs and dasheen lending a bluish hue to the medley; and the purist just being able to detect a hint of lubrication, bespeaking the presence of a few carefully chosen eddoes; all abiding in harmony with chunks of that ambrosial tuber, sweet cassava! Sancoche! Almost worth being poor. Bake, another item from the poor people menu. I'm afraid many youths today, especially in towns, are not having enough bake in their lives; possibly because fast-food bakes are not readily available. But this countryside staple on mornings is simple, straightforward and, even without the garnish of coconut, remains a down home delight that stirs memory. Bake and butter will do; bake and buljol is princely. Another item taking a back seat is my East Indian version of bake, the under-rated sada roti. The evolution of the curry phenomenon, particular in those emporia in town, has, with reason, elevated dhalpourri to a place of prominence, with even the cholesterol-heady paratha in the line up; but sada has been relegated to an also-ran position. This is, of course, a mistake, and too many people who patronise the curry shops do so without sufficient acquaintance with the unsung sada. If you doubt me, ask someone from Felicity or Fyzabad to indulge you with a fresh sada roti accompanied by a smoky baigan (eggplant) choka. You will experience a mild transport, I assure you, and want to cherish this extended repertoire. From Taran Rampersad's Flickr set Incidentally, when abroad I have been moved to fall back on pita in some Greek restaurants to evoke the notion of sada, even to asking for an extra serving! Recently we have been undergoing a regimen that includes an excessive amount of carb counting and label reading. This naturally presents a problem, or an opportunity, when confronted by some of the fancies I have been harbouring. But I hope the Food Fairy will understand, and be forgiving, even while granting a boon or two. #### Calypso in Chestnut Hill: A Taste of Trinidad Image: Philadelphia Inquirer Last month the Philadelphia Inquirer ran a piece on a Trinidadian food stand called Calypso in Chestnut Hill's Farmers Market. Excerpt: "It is time to make the next round of roti. Campbell slides balls of dough made with ground split peas and garlic from under a kitchen towel, flattens them, and rolls them out with a big, wooden rolling pin. Then she lays the tortilla-like rounds on a circular griddle called a tahwah, brushing them with oil, and flipping them repeatedly with a blunt spatula. The roti I buy is wrapped in a tidy packet around a filling of her stewy vegetables - a soft, curried potato, chickpeas, calabasa, and spinach, the flavors sweet and slightly tangy, the roti wrap tender and warm and fresh. I am invited to sample the macaroni pie (a lush mac and cheese suffused with egg and onion and baked). I have a forkful of creamy, spiced coleslaw. And a swig of mango lemonade with a hit of Trinidad's Angostura bitters" You can read the full article at: http://www.philly.com/philly/entertainment/88549322.html For more information visit their website: http://www.calypsoch.com If you've eaten at Calypso why not share your thoughts? :) #### Calypso Rice (recipe) This concoction came up on a whim. I'm always looking for ways to invent and reinvent rice-based side dishes. Sauteed garlic, scotch bonnet peppers and sweet peppers create a hot and savoury medley. The piece de resistance however is the inclusion of fresh thyme which makes each mouthful unexpectedly fragrant. It made a wonderful complement to this year's Emancipation Day menu. Give it a try! :D From About.com: Origin, History, and Mythology: Gaius Plinius Secundus, (circa 23 - 79 A.C.E.), better known as Pliny the Elder, said that when thyme is burned, it "puts to flight all venomous creatures." In mythical folklore, thyme flowers were full of perfume and nectar for the bees, traditionally the messengers of the faery world. The bower of the Fairy Queen Titania in Shakespeare's "A Midsummer Night's Dream" is described as being in "...a bank where the wild thyme blows, where oxlips and the nodding violet grows...". Thyme is native to the Mediterranean, and historical records attribute, in part, the naming of the thyme plant to Theophrastus, 3rd century B.C.E. Greek philosopher and naturalist. Ancient Greeks believed thyme and its extracts could restore vigor and mental acuity. They burned it as a religious incense to give them courage. It was an ingredient in ritual altar fires, to purify the sacrifices to the gods. Thyme was burned as an incense at funerals and placed in the coffin of the dead in the belief that the soul of the deceased took up residence in the flowers of the thyme plant, and that thyme assured the passage of the deceased into the afterlife. Note: This entry has been submitted to Weekend Herb Blogging, hosted this week by Zorra at Kochtopf Calypso Rice Makes 6 servings INGREDIENTS: 2 cups rice 4 cups water 2 tsp vegetable oil 2 cloves garlic, chopped 2 teaspoons salt 1 chopped scotch bonnet 1 small red sweet pepper (sliced) 1 tablespoon fresh thyme leaves DIRECTIONS: 1. Saute garlic, hot pepper and sweet pepper in vegetable oil over medium heat until garlic turns golden. Set aside. 2. Cook rice until rice grains are almost soft 3. Add sauteed pepper mixture 4. Stir gently with a fork 5. Cover and steam 10 minutes to finish 6. Pour into serving dish 7. Sprinkle with thyme leaves This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Carambola Bread (recipe) Two weeks ago I bought a bunch of starfruit (carambola) with the crazy idea of using it to make a cheesecake topping. Unfortunately the cheesecake never materialized and I was stuck with these silly green 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 many local/traditional foods as possible, but also to re-interpreting foreign dishes into a local lexicon as much as possible. So after seeing recipes for zucchini bread and then a vegan recipe for Sunshine Citrus Bread it occurred to me... why not make Carambola Bread! D'OH! I mentioned my plan to a few friends - all of whom viewed me with suspicion. I remained undaunted though, in my mind the tart juiciness of carambola (locally dubbed five-fingers) made it the lovechild of the zuchinni and citrus worlds! There was no way this would fail! The finished product was ridiculously soft and moist. At first I thought it was not sweet enough, but mom said it was fine. After a few hours when I went back to it I agreed. But adjust to suit your own preferences. The bread is good as-is.. but I highly recommend having it slathered with butter. Oh it was insane! The loaf was gone by the next day :D Carambola Bread -------------------------------------------------------------------------------- Serving Size: 12 Ingredients: 1 cup pureed five fingers (carambola/star fruit) - about 3 to 4 small 1 cup sugar 3/4 cup milk 1 egg 1 cup wholewheat flour 1 cup white flour 3/4 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon ginger 1/2 teaspoon cinnamon 1/4 cup raisins Directions: 1. Preheat the oven to 350 F and oil or spray one large (9 X5X3-inch) loaf pan. 2. In a large mixing bowl, combine the puree, sugar, milk, and egg. 3. In another bowl, combine the remaining dry ingredients and mix well. Slowly add the dry ingredients to the wet, and stir just until all the flour is moistened. Do not over-stir. 4. Pour into the prepared loaf pan(s) and bake until a toothpick inserted in the middle comes out clean, about 35-40 minutes. Note: If using a black non-stick baking tin reduce the heat to 325 :) 5. Remove from the oven and allow to cool completely before serving. #### Caramel Crunch Bars I'll say it up front. I'm not a toffee fan. I don't like its overt sweetness, or its sticky tendency to adhere to my teeth. So, when I saw that the recipe that had been assigned for this week's Tuesdays with Dorie contained toffee I was a little worried. These Caramel Crunch Bars appear deceptively complicated but their assembly is actually pretty simple. First a coffee-chocolate shortbread base is prepared and baked. Then it is topped with a layer of chocolate which is allowed to melt for a few moments on top the shortbread in the still warm (but off) oven. Once the chocolate has melted, toffee bits are strewn as the final layer and everything is allowed to soften and set. Note: I couldn't find toffee bits in the supermarket so I simply bought hard toffee candy and pulsed it in the food processor a bit ;) Voila! So what was the final determination? Well, to be honest, at first I found the sweetness of the chocolate and toffee a little overwhelming as the coffee did not provide enough of a counterpoint as I had expected. I don't have much of a sweet tooth. So, while Jason munched away (he loved them right off the bat) I kept wondering if maybe next time I should used chopped pistachios as the topping instead. Then, something odd happened. The next morning I decided to give them another try, and you know what? I loved them! I don't know what happened! Maybe my palate had adjusted to the initial shock. Maybe the flavours had blended and softened somewhat overnight. I don't know. All I can tell you is that I could. not. stop. eating them. It was quite embarassing really! :lol: This time J didn't stand a chance. I did leave one or two for him though. Kindness of my heart, and such ;) If you want the recipe check out the blog, What’s left on the table? or procure a copy of Dorie Greenspan's extremely excellent Baking: From My Home to Yours #### Caramelized Onion Sauce This recipe for Caramelized Onion Sauce came about as a result of the Onion Day Challenge posed by Kochtopf. According to her: In Berne (Switzerland) the annual Zibelem???rit (onion market) is held on the fourth Monday in November. This year it will take place on Monday, 27th November. More than 50 tons of onions - in artistically woven plaits - are offered on this day on more then 300 market stalls. Fascinating! On an Onion Day the onion really deserved to be the star of the dish. No eggs, no cheeses, not even a tomato was gonna steal the spotlight. I loved French Onion soup but thought that even the cheese and bread would be too much of distraction.... Hmm what else could I do, well naturally I moved from soup to sauce. Caramelized Onion Sauce sounded just about right! To take it off the beaten path I've used Trinidadian favorites cumin and coriander in place of the standard rosemary and thyme. This sauce is gonna be great tossed with pasta or served over rice, meat or fish! Caramelized Onion Sauce Ingredients: 2 tablespoons olive oil or butter 4 cups thinly sliced yellow or white onion 1 tablespoon brown sugar 1/2 tsp cumin 1/2 tsp coriander Salt and freshly ground pepper 1 1/2 cup vegetable or chicken stock 1/2 cup dry white wine 1. In a large skillet over a medium-high flame, heat butter/oil until hot but not smoking. 2. Add onion and sugar; season with salt and pepper and spices, to taste. 3. Cook, stirring occasionally, until onion is nicely browned, 15-20 minutes. 4. Add stock and wine, simmer 15 minutes longer. 5. Adjust seasoning to taste #### Caribbean Beachcomber July/August 1969 - Bridgetown Market, Barbados (video) Transcription: Wayside market in Bridgetown, Barbados. (Photo/Barbados Tourist Board) Back In Time Barbados Style #### Caribbean Beachcomber July/August 1969 - Caribbean Food Overview Transcription: Caribbean cuisine is so varied it is difficult to consider it a single cuisine. During the trading of slaves, food crops of all kinds were also interchanged between territories. As. a result, food and produce are similar throughout the Caribbean, but methods of cooking vary according to original influences. The Arawak Indians, the original Caribbeanites, are responsible for ‘the general use of such words and foods as potato, maize, guava and tobacco. Cassava, corn meal, sweet potatoes, yams, plantains and bananas were staple foods of the West African immigrants brought to the Caribbean during the sixteenth century. These foods remain a basic part of the diet, and foo-foo., cou-cou, fungi, conkies and paimies, foods made by grinding the vegetables and forming puddings or breads, are still an important part of the diet in various parts of the Caribbean. Oriental, British, Spanish, Dutch and French cooking styles were incorporated into the cuisine as the islands and territories were colonized and inhabited by peoples from Europe. European farmers brought in crops to supplement what they found: vines, olives and cereals did poorly, but fruits, such as oranges and lemons from Spain, bananas, pineapple and sugar from the Canary Islands did well. With sugar came prosperity, and the by-products of molasses, treacle, rum and spirits of wine. Many Caribbean foods seem exotic, but with the advent of .jet flights and modern packaging methods more and more new foods are being introduced to the world’s marketplaces. If breadfruit vichyssoise seems overly exotic today, look forward to tomorrow when it may appear among the other 'provisions' (starchy vegetables) at your friendly grocer’s. Meanwhile, Caribbeanites are plucking the fruit from the trees or buying it at the marketplace. The following recipes give a brief sampling of the range of cuisine available today iin the Caribbean. Most of the ingredients listed are available in season in most parts of the world, although it may take some searching in specialty food stores. It’s worth the effort - Caribbean cooking has gleaned the best of the world’s cooking styles to create a unique and varied cuisine worthy of the most sophisticated palate. Many readers of this issue of Caribbean Beachcomber would have heard the sounds of the Mighty Sparrow's Sa Sa Yea that year in the travels within our region. #### Caribbean Beachcomber July/August 1969 - Pepperpot at the Barbados Hilton Transcription: Pepper pot soup as served at the Barbados Hilton (photo/William Alleyne) The "Hilton Barbados" Today (is any form of the above elaborate pepperpot display still in existence? ) p.s. Is it just me or does the Caribbean map in the above video depict Tobago as located below Trinidad?! #### Caribbean Beachcomber July/August 1969 - Sebastians On The Waterfront, St. Thomas Transcription: Sebastians on the Waterfront is one of the most colorful - and oldest - of the restaurants on St. Thomas (Photo/Virgin Islands Tourist Board) Sebastian's on the Waterfront appears to have been a place that travellers long remembered and felt attached to. References to it on the Web can still be found in the form of ebay memorabilia auctions, and obituaries of the musicians who performed there. Funnily enough I could not find any current day mention of a Sebastian's On The Waterfront on the island of St. Thomas (as the above photo cites). I did however locate a Sebastian's On The Beach on the British Virgin Island of Tortola? Is this a transplant of the St. Thomas original? If anyone with knowledge of the area wants to chime in, I'd greatly appreciate it! :) #### Caribbean Beachcomber July/August 1969 – Caribbean Kitchen Magic A Food and Drink How-To Introduction Transcription: Caribbean Kitchen Magic A Food and Drink How-to Join us for a mini-culinary tour of the Caribbean Kitchen - via its fruits and vegetables, its weekday staples, its holiday feasts, its beverages and even some hand-me-down remedies. Discover the likes of stamp-an-go, foo-foo, asopao, brandied lobster. Delight in visions of paw paw, mangos, honey berries and succulent avocados waiting to be plucked and eaten. Learn the mysteries of preparing breadfruit, soursop and christophene. Investigate some delicious versions of rice and beans, the staple of the Caribbean. Explore the benefits of soaking in a Jamaican bush bath and drinking home made ginger beer, orange wine and planters punch. Prepare for your introduction to exotic West Indian drinks - El Jibaro, Piña Colada, the Trinidad Swizzle. (Photo/Jamaica Tourist Board) #### Caribbean Beachcomber July/August 1969 – Caribbean Kitchen Magic! (video) Long time flyers of Trinidad's first national airline BWIA, and its more recent incarnation Caribbean Airlines, are familiar with its highly respected inflight publication "Caribbean Beat". However did you know that before that there was the "Caribbean Beachcomber"? A joint effort between BWIA, LIAT, Air Jamaica, the Jamaica Air Service, the Caribbean Travel Association and the Hilton International Company, Caribbean Beachcomber took a distinctly 'connoisseur' approach to Caribbean life and activities. Its pages a clear reminder that this was a time when air travel was still not a regular occurrence for many. As the daughter of a man who spent most of his life committed to Trinidad's aviation efforts I have been surrounded by BWIA memorabilia all of my life. This particular 1969 issue of Caribbean Beachcomber was devoted to the food of this region and for that reason I thought more than a few of you would enjoy a look back at a time which is now relegated to nostalgia, as well as the recipes (both classic and forgotten) of that era. Over the coming weeks and months I will share bits and pieces of this issue, as I cook my way through it. Stay tuned! Until then, enjoy this classic commercial for that now defunct part of our history. It really brings back the memories! #### Caribbean Cooler (Jamaican Cuisine, 1964) In keeping with Retro Recipe challenge #5 (Boozy Holidays) I dived into one of my mother's vintage Jamaican cookbooks for this post's cocktail recipe,a rum punch simply titled "Caribbean Cooler". I found the recipe in its original version to be a little too strong for my liking. I don't know if this because of the cheap plastic bottle of rum that I used or if it is cos I am not really much of a lush. Either way, I found that after adding a 1/4 cup of brown sugar and 'frequent sampling' it was much more to my liking ;) In fact, it was even better when I returned to it a few hours later.. hmmm... When I make this again I think I will use a simple syrup in place of the soda water. Jamaican Cuisine was published by the Jamaican Information Service in 1964, two years after Independence, in an effort to forge and transmit a cohesive national identity. In it they write: "Philosophers have always maintained that you can tell the character of a country by the way its people think. Others feel that the surest way to tell a country's character is to examine the art it produces. Both are probably right, up to a point. But gourmets have alwasys insisted that the surest way to really know a country and its people is to study their eating habits - they food they eat, the way they cook it, and their attitude to foods and eating habits alien to them.... two years ago we reached a great and significant point in our chequered history. We gained our independence. Since then we have become conscious of being Jamaican, of being a people, with our own mores, our own way of thinking, our own identity. And since then we have determined to make the most of what we have, to promote our own culture and to make others conscious that we are an autonomous, integrated people with something good to offer to the world. And that brings us to the purpose of this presentation." Caribbean Cooler Recipe: 2 measures rum 4 measures fresh pineapple juice (I used Guava-Pine juice) 1 heaping teaspoon powdered or castor sugar (I ended up using a 1/4 cup of brown sugar as well) juice of 1/2 a lime 2 dashes of Angostura bitters soda water 1. Put ingredients in a cocktail shaker and shake well with ice 2. Fill tall glasses with cracked ice then pour the cocktail mixture halfway up in each glass 3. Top up the glasses with soda water Stir and serve. Serves 4 #### Caribbean Ketchup (recipe) Ketchup. You think you know what it is, but if you haven't tasted true homemade ketchup, well... in the words of MTV Diary, "you have no idea". Often when friends come down to visit they leave with bottles of local ketchup. Curious about this behaviour I asked one why she did it. "It don't taste the same away like it does here. Trini ketchup sweet and have flavour". Having lived away I couldn't recall a huge difference so when American-style chain restaurants began popping up here, complete with Heinz ketchup bottles I thought I would do a quick taste comparison. Wow. They were right. Who knew ketchup formulations could differ so much! Still, if I may be so bold, neither bottle (local or foreign) can hold a candle to any of the homemade ketchups that I have made through the years. Made from scratch, homemade ketchups are jam-like in texture, jewel-like in colour and gloss, and possessing a depth of flavour, (simultaneously sweet and smoky) that store-bought versions are unable to reproduce. The following recipe comes from Rita Springer's Caribbean Cookbook and is a 'generic' version of the ketchup recipes that can be found throughout the Caribbean. I will post the Naparima Cookbook's recipe for Trinidad Ketchup at some point in the future as well, it is slightly more involved than the below, which is why I thought it best to start with this one :) Caribbean Ketchup From: Caribbean Cookbook INGREDIENTS: 3 lb tomatoes 1 cup vinegar ½ cup sugar 1 tablespoon salt 1 teaspoon mixed spices ½ teaspoon cayenne pepper DIRECTIONS: 1. Cut tomatoes in quarters 2. Place in heavy saucepan and simmer with salt and vinegar until soft 3. Strain through a coarse strainer At this point the liquid is very runny with some tomato pulp settling at the bottom It's hard to believe that this is all that is left behind! 4. Return puree to saucepan, adding sugar 5. Continue to simmer til mixture starts to thicken, then add spice, stir well and flavour to taste 6. When ketchup is very thick pour into hot sterilized bottles #### Carmen's Carrot Muffins (recipe) This post was originally published August 10, 2007. It has been updated once since then. This recipe is one of many to be found in mom's homemade scrapbooks. She's been compiling them since the 1970's and as a toddler I would occupy myself on the kitchen floor by flipping through them, amazed at the colours and scribbles contained within. Some of that must have rubbed off on me because as a teenager I began collecting recipes myself, pages from Seventeen and Teen magazines loosely held in various Lisa Frank folders. My enthusiasm for recipe collecting however was not matched by the quality of creations at that time though, and the files eventually grew dust. It wasn't until my first engagement (yes there've been more than one) that I gave cooking another try, and this time I found out I was pretty good at it! From that point on I kept my recipes in plastic page covers, neatly held together by three ring binders. A method that worked rather wonderfully until I stumbled across MacGourmet and learnt the wonders and advantages of recipe databases. I've been leisurely converting my considerable recipe collection into digital format ever since, and in the process have also found myself coming full circle, as I've also found myself rereading my mother's scrapbooks with a new more appreciative eye. My mom's recipe scrapbooks came into being as she ventured into two unknowns. One, married life, and the second, married life in Trinidad. Many of the recipes chronicle Trinidadian recipes that obviously intrigued and/or delighted her. Many were clipped from newspapers and magazines, others were typed and/or stenographed, and others still were scrawled in various hands, their owners long forgotten. Most of the recipes appear to also have been forgotten, as I have not heard of quite a few them, and mom never got around to making them. Something that I plan to rectify ;) One of the big surprises of this carrot muffin recipe is that it doesn't call for wholewheat flour. This was probably an addition that my mother made on her own, she's even more of a health nut than I am :D I decided to stay true to the recipe and stuck to 100% all-purpose. I also lowered the cooking temperature from 375 to 350 degrees. The results were light and moist. It is not a sweet muffin, the only sweetness comes from the raisins and carrots, so it is quite healthy in that respect. This is the only dessert/snack that my mother makes on any regular basis and, when made with wholewheat flour (replace 1 cup of the all-purpose with wholewheat), it also has a nutty aspect. To be honest though, I didn't miss the wholewheat flour, and neither did my mother apparently cos she said "hey it tastes better than when I make it". ;) Carmen's Carrot Muffins Makes 12 muffins INGREDIENTS: 3 cups all-purpose flour 1/2 cup brown sugar 1 1/2 tbsp baking powder 1/2 tsp baking soda 3 eggs 2 or 3 cups finely shredded carrots 3/4 cup vegetable oil 1/2 tsp nutmeg 1/2 cup raisins 1 tsp vanilla essence DIRECTIONS: 1. Preheat oven to 350F 2. Combine flour, baking powder, baking soda and brown sugar. Set aside. 3. Beat eggs and add vegetable oil, nutmeg, vanilla essence, raisins and carrots. 4. Combine flour mixture with egg mixutre, stirring until just combined. (If the mixture is too dry, add up to 1/2 cup water to keep it moist and 'gloppy' as shown below) 5. Pour into muffin tins 6. Bake 20-25 minutes, or until golden brown This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) Amazon.com Widgets For more recipes like these check out the Bread, Baking & Desserts section of Veni Mangé - The Trinigourmet Amazon Bookstore! :) #### Carmen's Jamaican Ginger Beer (recipe) My mom's Jamaican Ginger Beer brewing in the sun :D The above scene and bottle feel as though they have always been with me, they occur with such comforting regularity. Ginger beer is something that is enjoyed by both Trinis and Jamaicans however in my experience many Trinis enjoy theirs much weaker than my mother makes hers. Many people can't drink my mom's ginger beer without looking for a fire hydrant at first. However they quickly return with an empty glass asking for a refill once their tastebuds recover from the initial shock! :lol: Of course I love my mom's way and that's what I am sharing with you, however if you are looking for something more along the mild side simply reduce the steeping period to one day :) You may also want to add lime juice at Step 7. it makes for a refreshing alternate ! Carmen's Jamaican Ginger Beer (recipe) Recipe Type: Drinks Cuisine: Caribbean Author: Sarina Ingredients 1 lb ginger 1.5 lbs granulated sugar cloves Instructions Peel 1lb of ginger - peel and blend with as much water as needed to get a good pulp Put in large glass bottle Set in sun for 2 days Bring inside and strain Add more water (about 1liter) and squeeze the grated ginger in this water. Bang out the ging !! :D Discard the used and abused ginger. Add more water. You want about a gallon. Add 1.5lbs granulated sugar Pour into clean bottles. Add 4 to 5 cloves per bottle. Allow to 'rest' on the counter for two days before refrigerating. 3.5.3251 HOTT!!! This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Carmen's Julienned Green Beans and Carrots (recipe) The above is one of my favorite vegetable sides dishes and one that my mom can't make enough, as far as I am concerned. Julienned slivers of green beans and carrots are sauteed in olive oil with cloves of garlic over medium heat until soft and sweet. Sometimes she leaves it on the heat too long and bits caramelized to the point of almost burnt, however this only makes it even more delicious as far as I am concerned :) Once complete all that is needed is a light sprinkling of sea salt to really make the flavours shine :) Bon Appetit! #### Carrot Punch (recipe) This recipe is my submission to Mixology Monday. I decided to use Orchard's Carrot Punch (which includes pineapple juice, orange juice, and passion fruit) instead of plain carrot punch and as a result I think this is why the punch didn't have a strong 'carrot flavour', something I was really looking for. I also am not too sure about how the beer and condensed milk went together. I have another recipe that uses stout and I think I'll give that one a try in the near future for comparitive purposes. This cocktail tastes best when served ice-cold over cracked ice. It was light and fruity, though if I had used pure carrot juice that flavour would probably have been more intense. I would have liked it to be a little creamier so next time I may use a tin and a half (or maybe even two) of condensed milk... Carrot Punch -------------------------------------------------------------------------------- Recipe By: GraceFoods.com Serving Size: 5 Ingredients: 14.5 oz carrot juice 1 cup condensed milk 2 cups beer 1/8 teaspoon Angostura aromatic bitters Directions: 1. Sweeten Carrot Juice with condensed milk. 2. Add beer and aromatic bitters and blend well #### Carrot, Ginger and Cumin Salad (recipe) The following is my take on a very popular Middle Eastern salad. The parsley and lemon juice give the carrots much needed brightness, while the cumin deepens all the flavours, creating an exotic side that complements most dishes :) In 2007 I submitted this recipe to Gluten Free By The Bay's "Cooking for Karina", a food event that focused on cooking around her friend's food allergies. Since then it has also been shared by Kalyn's Kitchen on BlogHer as well. Enjoy! :) Carrot, Ginger and Cumin Salad -------------------------------------------------------------------------------- Serving Size: 6 Ingredients: 1 lb. carrots 1 tablespoon margarine or olive oil 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice salt and freshly ground pepper to taste 1/4 cup chopped parsley Directions: Scrape carrots and cut into paper thin slices, or slice in food processor. Meanwhile, in pan melt 1 tablespoon margarine and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine carrots with cumin-garlic mixture, and lemon juice. Saute about 5 minutes Season with salt and pepper and garnish with freshly chopped parsley. Serve at room temperature Amazon.com Widgets This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) This post was originally published July 10, 2007. It has been updated once since then. #### Cassava Porridge (recipe) As long-time readers of Trinigourmet would know, I am something of a porridge junkie. My own particular affinity is for cornmeal porridge, however that doesn't mean that there aren't a wide array of others that are familiar to the Caribbean home. In recent months I have had requests for green banana porridge (coming soon!) and in the last week I had my first experience with Cassava Porridge! Cassava is a root vegetable that I have long advocated. Like most tubers it is extremely versatile. It can be enjoyed fried, boiled, or pureed and (like sweet potatoes) its natural sugars make it well suited to both savoury and dessert applications. In flour form it can be turned into an enjoyable bread as well as act as a naturally gluten-free thickener. I will write more on this vegetable (also known as yuca, tapioca and manioc) in an upcoming post so I will stop here in my praises :) So, back to the porridge! The other day found me with a half-pack of frozen cassava and a desire to try something new with it. A quick Google search swiftly took me to Simply Trini Cooking's recipe for Cassava Porridge, something I had until then not known about! Trinidad and Tobago are both small islands however my time on this site has made me realize that we are still large enough to accommodate a wide range of regional specialties and differences. Our culinary heritage is much richer than even we are aware! Inspired by Simply Trini's writeup, I decided to combine his components with my own approach and came up with the below. I hope you will enjoy it! The thickness and flavour is rather similar to Cream of Wheat but much smoother. As a result it enjoyed just as easily in a large mug, as it is in a bowl :) Perfect rainy day fodder, and for those of you in winter climes I am sure it will be quite comforting! :) Why Cassava Porridge Is Worth Trying If you have never had cassava porridge, let me tell you, it’s a game-changer. Creamy and smooth like Cream of Wheat, yet uniquely earthy and naturally sweet Comforting on a rainy morning or chilly evening Easy to enjoy in a mug or bowl, no fuss Cassava’s texture makes it incredibly forgiving for first-time cooks. It thickens beautifully and is a naturally gluten-free alternative to cornmeal or wheat-based porridges. Getting to Know Cassava Before we dive into the recipe, here’s a little about our star ingredient: cassava. Also called yuca, tapioca, or manioc Starchy root vegetable native to South America, popular across the Caribbean Sweet-tasting when cooked, but neutral enough for savoury dishes Can be fried, boiled, pureed, or ground into flour Frozen cassava works perfectly for porridge, making it easy to keep on hand for spontaneous cooking experiments. I personally love how versatile it is, it can transform into bread, thickening agents, or desserts. Ingredients for Creamy Cassava Porridge Here’s what you’ll need for my TriniGourmet original cassava porridge: 1 cup cubed cassava 4 cups water 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1 tin condensed milk 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon Why these ingredients work: Condensed milk brings creaminess and gentle sweetness Nutmeg and cinnamon add warmth without overpowering the natural cassava flavour Vanilla elevates the aroma and depth of taste Step-by-Step Cassava Porridge Method Here is my complete method for cassava porridge, designed to make you feel confident, even if this is your first time working with cassava. Step 1: Blend the Cassava Blend 1 cup of cubed cassava with 2 cups of water until smooth. The mixture should look like a creamy liquid, almost like a thin smoothie. Tip: If your blender struggles, add water gradually to avoid overloading. Image suggestion: A blender with cassava and water, mid-blend, showing creamy texture. Step 2: Boil Water with Salt In a medium pot, bring the other 2 cups of water to a gentle boil. Add 1/2 teaspoon salt to taste. Tip: Boiling water first helps prevent lumps when adding the cassava mixture. Image suggestion: Water boiling in a pot with salt being added. Step 3: Combine and Simmer Slowly pour the cassava mixture into the pot while lowering the heat. Stir continuously as it thickens. Tip: Don’t be surprised if translucent bits settle at the bottom. They are tasteless and can be whisked back in or blended before proceeding. Image suggestion: Pot with cassava mixture being poured in, steam rising, whisk in hand. Step 4: Add Flavour Stir in 1/2 teaspoon vanilla extract. Gradually add condensed milk, tasting as you go to reach your preferred sweetness. Sprinkle 1/4 teaspoon each of nutmeg and cinnamon and mix well. Tip: Start with less spice than you think you need—you can always adjust at the end. Image suggestion: Pouring condensed milk into the simmering porridge with a small bowl of spices beside it. Step 5: Achieve Creamy Perfection Whisk continuously until the mixture becomes glossy and thick. Serve immediately in a bowl or mug for ultimate comfort. Cassava Porridge SOURCE: TriniGourmet.com INGREDIENTS: 1 cup cubed cassava 4 cups water 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1 tin condensed milk 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon METHOD: 1. Blend cassava with 2 cups of the water. 2. Boil the other two cups of water with the salt. 3. Slowly pour in the cassava liquid and lower heat. 4. Simmer until creamy (whisk rapidly until the texture thickens and the liquid appears glossy. Don't be surprised if translucent 'bits' appear to settle at the bottom, they are tasteless and can easily be reintegrated through extra whisking or putting the mixture in a blender before continuing to the next step) 5. Stir in vanilla extract. 6. Add condensed milk slowly, to sweeten to taste 7. Stir in nutmeg and cinnamon. This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Catch me today on "Cup of Joe" for the "Kiss Sandwich Showdown"! Kiss Sandwich Showdown only on Cup of Joe! It's another installment of the #KissSandwichShowdown on #CupofJoeTT !! This #FoodieFriday, Jenna G, The Hijabi TT @afunlovingfoodie and Sarina Bland @trinigourmet face off with their #KissHealthyBalance12Grain #sandwiches. Tune in for the fun, 10:00 am on #CCNTV6!! @kiss.baking.company #sandwich #foodies #healthyeating #bread #trinidadandtobago Hey guys! So, if you follow me on Instagram you would have seen that on Tuesday I was on the set of Trinidad's popular "Cup of Joe" morning program, shooting the Kiss Sandwich Showdown! I had gotten the call only the Friday before to appear and had only been told that I needed to come up with a creative sandwich with a "healthy twist". Talk about possibilities! LOL Kiss Sandwich Showdown on Cup of Joe I tried not to obsess over the weekend as I mulled over the various ideas that I had in my head. Finally I settled on one combination of "must-haves", and after talking with one of my oldest friends (who was one of my first foodie inspirations) I made a few tweaks. Although I have made media appearances before this was my first time assembling anything "live to air". Fortunately all the practice from those episodes of "Sweet Han'" came in handy as so far as having minimal nerves. Still, I'd be lying if I said that I wasn't feeling some pressure from within *bites nails*... So, how did I do? What did I prepare? You'll have to tune in today to find out hahaha! Or, wait until tomorrow for my followup post! xoxo, S [random_content group_id=“87”] #### Cauliflower au Gratin (recipe) Cheesy and tangy, this is a rich, buttery ,and all-so-easy, way to enjoy your vegetables :D Cauliflower Au Gratin -------------------------------------------------------------------------------- Recipe By: The Good Home Cookbook: More Than 1000 Classic American Recipes Serving Size: 4 Ingredients: 1 large cauliflower head, broken into florets 4 tablespoons (1/2 stick) butter 1/2 medium onion, diced 1 1/2 cups grated Cheddar cheese 1 cup sour cream salt and pepper 1/2 cup dry bread crumbs Directions: 1. Cook the cauliflower in a large pot of salted boiling water until tender-crisp, about 10 minutes 2. Drain well 3. Preheat the oven to 350F 4. Grease a 1 1/2 quart baking dish 5. Combine the cauliflower with 2 tablespoons of butter, the onion, cheese, and sour cream in a large bowl 6. Season to taste with salt and pepper 7. Spoon into the prepared dish 8. Melt the remaining butter and toss with the bread crumbs 9. Sprinkle over the cauliflower mixture 10. Bake for 30 minutes or until heated through. #### Causa a la Chiclayana - Potatoes with Fish & Vegetables (recipe) From 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 know very little about except for the odd mention in a history book, nature channel show, or piece on International News. Food wise, I knew little more than cerviche (which I love) so I was pleased and surprised to learn that Peruvian cuisine is highly regarded on the International scale. It boasts over 250 national desserts and 2000 soups (something I can barely wrap my head around!) In January 2004, The Economist stated that "Peru can lay claim to one of the world's dozen or so great cuisines", while at the Fourth International Summit of Gastronomy Madrid Fusión 2006, regarded as the world's most important gastronomic forum, held in Spain between January 17 and 19, Lima was declared the "Gastronomic Capital of the Americas". Source: Peruvian Cuisine on Wikipedia This dish "Causa a la Chiclayana" comes from the northern coastal city of Chiclayo. It's central focus is a mound of mashed potatoes, flavoured with lemon juice and salt. The lemon juice gives the dish an interesting piquant quality which I don't normally associate with mashed potatoes. One of the exciting things about cooking dishes from other cultures, is to see the various ways they 'reinvent' ingredients that we assume we know. This dish definitely did that for me. I especially enjoyed it's 'all in one quality'. With fried fish and boiled vegetables and starches surrounding the potatoes, this is interactive 'self-serve' eating at its finest. My parents and J really enjoyed working their way around the circumference, picking and choosing the various elements. With it's impressive presentation and relative ease of assembly, this is definitely a recipe that I'm looking forward to making again :) Links: • Peruvian Cuisine (Wikipedia) • Typical Food of Chiclayo Causa a la Chiclayana - Potatoes with Fish & Vegetables Source: The Book of Latin American Cooking Serves 6 INGREDIENTS: 1/4 cup finely chopped onion 1/2 cup lemon juice 1/8 teaspoon cayenne pepper salt freshly ground pepper 3 pounds boiling potatoes, peeled and halved 1-1/2 cups olive oil plus 4 tablespoons 1 pound sweet potatoes, peeled and cut into 6 slices 1 pound cassava (yucca) root, peeled and cut into 6 slices 3 green plantains or green bananas 2 ears corn flour (use rice flour for gluten-free) 2 pounds striped bass fillets, cut into 2-inch pieces, or any firm white fish 3 fresh hot red peppers, about 4 inches long, or use hot green peppers 3 medium onions, cut into 1/8 inch slices 1/2 cup white vinegar lettuce leaves 1/2 pound Spanish fresh cheese (Queso blanco or queso fresco) or Munster cheese, cut into 6 wedges lettuce leaves black olives (I didn't have any on hand which is why they're not in the photo ;) ) METHOD: 1. In a small bowl combine the finely chopped onion, lemon juice, cayenne pepper, and salt and pepper to taste. Set aside. Cook the potatoes in salted water until they are tender, but not mushy. Drain well and mash. Add 1 cup of the olive oil to the onion and lemon juice. Pour this dressing over the potatoes, mixing thoroughly. Make a mound of the potatoes in the center of a large round platter and keep warm, not hot. 2. Boil the sweet potatoes and cassava in salted water for 20 minutes, or until they are tender. Drain and keep warm. It does not matter if the cassava slices have broken up. In a separate saucepan boil the plantains, unpeeled but cut in half if necessary to fit the pan, until tender, about 30 minutes. Green bananas will take less time, about 15 minutes. Peel and cut into 12 slices. Keep warm with the sweet potatoes and cassava. Drip the corn into a large saucepan of boiling salted water and boil for 5 minutes. Cut each ear into 3 slices and put with the other vegetables. 3. Season the flour with salt and pepper. Dredge the fish pieces in the seasoned flour, shaking to remove the excess. In a skillet heat the 4 tablespoons of olive oil and fry the pieces of fish until they are golden brown on both sides, about 3 or 4 minutes. Drain on paper towels and keep warm. 4. Cut the peppers into 1/8-inch strips and put, with the sliced onions, into a saucepan of boiling water. Blanch for a few minutes then drain well. Add the remaining 1/2 cup olive oil, the vinegar, and salt and pepper to taste. Bring to a boil over low heat and cook, covered, for 2 or 3 minutes. 5. To serve, garnish the platter round the edge with lettuce leaves. Arrange the fish fillets, corn, sweet potato, cassava, and plantains or bananas on the lettuce leaves. Pour the onion and pepper mixture over the potatoes and garnish the mound with the wedges of cheese and black olives. #### Check Me Out In WannaBeTVChef’s “7 Questions With Sarina Nicole”! Are you as much of a Food Television junkie as I am? It's bad, I tell you. This year has been particularly bad with the nonstop flow of competitive reality shows and the launch of Cooking Channel! I've even taken to live tweeting and following the chatter on the various Twitter channels that accompany the airing of my favourite shows. Before you write me off as a neurotic techno-addict, I have to say that these forays have lead to some interesting online conversations and have shown that you really never know who is out there, or whose listening. Case in point, Chef Stuart Donald! We first 'met' several months ago sharing comments during episodes of 'Next Food Network Star'. After several weeks of the odd comment here and there I was quite surprised (and flattered) to receive a request from him to be interviewed for his site "WannaBeTVChef". I was more than happy to oblige and told him as such. It's good thing I did that before actually reading his site in more detail, I have been too chicken to continue! Turns out Stuart is no ordinary bedroom food blogger. From WannaBeTVChef.com Stuart is a celebrity chef, food activist and award winning food writer. Donald performs live cooking demonstrations and penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." He is internationally certified in Culinary Arts. After seeing that past interviewees have included Iron Chefs, as well as TV personalities as varied and recognisable as Graham Kerr and Roger Mooking I felt more than a little nervous :) Still, my passion for and belief in our regional cuisine drove me forward even as those little voices over my shoulder kept saying "Not Worthy! Not Worthy!". I answered his 7 Questions as best I could and you can read the full interview here. #### Chef Bryant Terry & Cajun-spiced, Open-faced Red Pepper Frittata Sandwiches (recipe) February is Black History Month and with it comes A Taste of Ebony, a food challenge hosted by Joelen of Joelen’s Culinary Adventures highlighting the work and recipes of Black chefs and food celebrities. When I began TriniGourmet Black food personalities were almost a shadow presence, and though I am glad to see, over the past year, the Food Network integrating African-Americans into its lineup, it still strikes me as unfortunate that an actual chef such as Marcus Samuelsson is relegated to a tundra timeslot on a niche channel such as BET Jazz, or that African-Americans who cook foods outside of the traditional Southern mold seem to find it harder to pitch their work to the mainstream. Case in point, the chef whose recipe I chose for this challenge, Bryant Terry. Bryant Terry is a self-styled Eco Chef, Author, and Food Justice Activist. (synopsis). Bryant’s work and recipes have been featured in Gourmet, Food and Wine, The San Francisco Chronicle, Vibe, Domino, and many other publications. I first became aware of him thanks to those notices that Facebook gives at times telling you what pages your friends have become ‘fans’ of. The title of his newest release Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisinewas too magnetic to ignore and I was compelled to not only fan him but to spend a few hours exploring his work and interviews. Although Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisinewon’t be published until March it is currently available for pre-order on Amazon.com. Publisher’s Weekly had the following to say about it: In this electric, eclectic collection of vegan soul food, West Coast chef Bryant Terry manages not only to demystify classic southern cooking, he makes it healthier and more accessible. With a low-key approach, commonly sourced ingredients and recipes worthy of any palette, Terry avoids the didacticism and rigidity of other vegan cookbooks. An impressive amount of information for each recipe, including entertainment recommendations, is also provided. Many dishes will make the list of to-trys: a riff on the traditional Gumbo Z’Herbs that’s traditionally eaten during Lent; a roasted potato salad with a parsley-pine nut pesto; and the ubiquitous chow-chow, a vinegar-laced relish that’s indispensable with greens. Terry’s simplicity is also commendable: a side of wilted swiss chard and spinach with lemon-tahini dressing is a healthier, creamier alternative to Caesar salad, and his Simple Seared Green Beans are a terrific way to enjoy the vegetable at its peak; classic treats like peach cobbler and mint juleps are also included. Though something of a Pyrrhic victory—a terrific and tasty collection of healthy Southern variations unfortunately relegated to the “vegan” ghetto—Terry’s latest will make a happy discovery for cooks of any dietary persuasions. In addition to Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, Terry is also the co-author of Grub: Ideas for an Urban Organic Kitchen, which was called “ingenious” by The New York Times Magazine, and won a 2007 Nautilus Book Award. Terry’s passion for his stance on community stance agriculture runs throughout his work, and his recipes are peppered with musical and cinematic references. Ideal for a pop culture junkie such as myself who has also written in the past about my own feelings regarding urban farming. Although he is a huge advocate of consuming ‘living foods’ grown as close to home as possible, he is not an absolutist on either the raw front, or the vegan front, preferring instead to see these dietary choices as the preferable end of a more inclusive dietary lifestyle. “One lie that most people need to unlearn is that we need to cook most of our food. While I would not consider myself a “raw foodist,” I certainly include lots of uncooked plant-based foods in my diet (especially during the summer and early fall). Living and raw foods have enormously higher nutrient values than foods that have been cooked. It’s not about being extreme either way, but most of us could stand to have a few more crunchy veggies in our diet.” - From “There’s Something About Terry” (Grist.com) Keeping that in mind, one can then see how Chef Terry can write a vegan cookbook on one hand, and have this recipe for frittata sandwiches on the other. Only the most fundamentalist ideologue on either side would probably object, I most certainly don’t! I tried this recipe not only because I wanted to highlight Chef Terry and his work, but also because I wanted to excuse to finally try one of his recipes. Although I am wary of egg sandwiches (I avoid them like the plague) this recipe definitely blew my mind. I think its success relied on two things that normally have kept me away from egg sandwiches. 1) The toasted bread didn’t get soggy so it didn’t turn into ‘mush’ when bitten into. 2) Adding lemon zest to the egg mixture prevented the frittata from developing an overpowering ‘egginess’, giving it instead a distinctly floral overlay instead. Unexpected and instantly appreciated! These factors combined with the hot red pepper flakes, melted cheese and liberal use of thyme, create an incredibly complex flavour profile. I followed the recipe pretty faithfully with 2 minor adjustments. Instead of red peppers I used diced tomatoes, and I used frozen pre-sliced garlic bread as that was what was on-hand. I assembled everything while watching the Grammys and J and I munched on them throughout the ceremonies. At the end of the evening, he happily carried with him the slight amount that was left over for the next day’s breakfast. I really spoil this boy! Cajun-spiced, Open-faced Red Pepper Frittata Sandwiches Source: Chef Bryant Terry INGREDIENTS: 2 tablespoons extra-virgin olive oil. plus more for brushing 1 medium onion, very finely diced 1/2 teaspoon crushed red pepper 1/4 teaspoon garlic powder 1/4 teaspoon sweet paprika 1/8 teaspoon chili powder Salt 1 red bell pepper, cut into 1/4-inch dice 1 teaspoon chopped thyme, plus 1 teaspoon thyme leaves for garnish 1/2 teaspoon coarsely chopped oregano leaves 1/2 teaspoon finely grated lemon zest 6 large eggs 1/2 cup whole milk 2 1/2 ounces aged Asiago cheese, coarsely shredded on a box grater (3/4 cup) Freshly ground black pepper 1 whole wheat baguette—ends trimmed, loaf halved lengthwise and crosswise METHOD: 1. In a 10-inch, ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the diced onion, crushed red pepper, garlic powder, paprika, chili powder and a large pinch of salt and cook over moderately low heat, stirring a few times, until the onion is browned, about 10 minutes. Add the remaining 1 tablespoon of olive oil to the skillet along with the diced red bell pepper and cook until the pepper is softened, about 5 minutes. Remove the skillet from the heat and stir the chopped thyme, oregano and lemon zest into the onion and pepper mixture. 2. Preheat the broiler. In a medium bowl, whisk the eggs well. Whisk in the whole milk and 1/4 teaspoon of salt. Return the skillet to moderately low heat and stir in the shredded Asiago cheese. Pour in the beaten eggs and stir lightly to mix the vegetables and eggs. Season with black pepper, cover the skillet and cook until the eggs pull away from the side of the skillet, about 8 minutes. 3. Meanwhile, brush the cut sides of the baguette with olive oil and arrange on a cookie sheet, cut sides up. Broil the bread 6 inches from the heat for about 3 minutes, or until toasted. 4. Uncover the frittata and place under the broiler until just set and lightly browned, about 2 minutes. 5. Carefully slide the frittata onto a work surface and using a sharp knife, cut it into 4 pieces, each about same size as the bread slices (there will be some leftovers). Set the warm frittata pieces on the baguette toasts, sprinkle with the thyme leaves and serve. #### Chef's Table Recipe: Ciabatta-Wrapped Striped Bass Chef's Table: Ciabatta-Wrapped Sea Bass (ABC News)This recipe for Ciabatta-Wrapped Striped Bass just caught my eye and is definitely a novel and creative way to use ciabatta bread! Combining the flavours of a saffron sauce with a tomato-fennel stew, and easily adaptable to kosher restrictions, this will definitely be gracing my dinner table in the near future (I'll probably be leaving out the capers though, can't stand those! ;) ) Ciabatta bread is still relatively unknown here in Trinidad however gourmet stores and bakeries are increasingly including it in their offerings (I personally buy mine at Peppercorns when in a rush - the holes are not as large as one would like but the crust is wonderful). Even better, why not try making your own? :) #### Chefs Catalog Memorial Day Sale! From now through May 31st, CHEFS Catalog is offering Free Shipping on all orders of $99 or more! Be sure to check out their Memorial Day Sale as well. :) #### Chefs Royal 2007: Flags of the Nations For the price they are asking I really find they could have provided more information. What nations will be represented? Who are the chefs? Wha de jail? Oh well, because it's QRC I may just check it out anyway :P For those who don't know QRC a.k.a Queen's Royal College is one of the most prestigious male high schools in Trinidad and Tobago. • QRCLink • QRC on Wikipedia #### Chicken Cacciatore (recipe) Big Night, was a movie that I knew nothing about until becoming aware of it via Joelen's Culinary Adventures "Foodie Film" event. Warm and poignant the movie centers around the ambitions of two brothers, Italian immigrants to the US, intent on making their dreams of bringing authentic Italian cuisine to the masses a reality. The passion which the main chef 'Primo' has for his cuisine, causes him to refuse to change any element of it for the American palate. As a result patronage suffers, as people flock to a nearby competitor which makes all the necessary adjustments to prosper. This key tension in the storyline reminded me of local Italian restaurant Guiliano's. Now a large spacious restaurant on Tragerete Road (in the former space of Woodford Cafe), I first became acquainted with it when it was a much smaller 'hole in the wall' in the heart of Port of Spain. At that time it was hard to locate a seat during traditional lunch hours, so I would take a late lunch to enjoy the paperthin pizza crusts, and fresh deceptively simple pastas. As I watched people coming in to collect 'takeaway' orders I would see them ask time and time again for ketchup and mustard. A request which would visibly infruriate the elderly Italian woman behind the counter. "You don't need no ketchup and mustard. You haven't even tasted it! Let the food shine", I remember her saying rather heatedly to a businessman who looked quite taken aback. Silently I agreed. It's been a pet peeve of mine for many years the tendency I see around me for people to drown their foods in ketchup, mustard and pepper sauce before ever raising a forkful to their mouth. And should more seasoning options be offered to them you can be sure that those will be poured on as well until the food is no longer visible, let alone recognizable. If one is dealing with shoddy, cheaply assembled ingredients then by all means mask away, but if this isn't the case, why not give your tastebuds a challenge and learn to distinguish and appreciate the finer flavour profiles that many cooks and chefs have worked hard to develop and take immense pride in? Alas, this is probably a pipe dream of mine and is no doubt the reason why almost every establishment prominently displays ketchup, mustard and pepper sauce. It's a matter of economics. As Pascal, the brother's main competitor in Big Nightsaid. "Give to people what they want; later you can give them what you want." Guiliano's uniqely seems to be one establishment which has remained successful by not compromising, however a factor that I think worked heavily in their favour was that fact that the majority of their early patrons were European ex-pats who probably needed to make no adjustment. This is not a luxury that most eateries can afford. 'Give the people time, they learn' was Primo's ethos. Maybe. The question is how many restaurateurs have the time and resources to wait? Inspired by the movie, and the directive of this event (cook something Italian) I decided to try my hand at a Chicken Cacciatore recipe from Giada de Laurentiis. This is the first time I've prepared one of Giada's recipes and the result was mouth-watering! The chicken was so tender and juicy, the sauce was thick and rich and by substituting the wheat flour in the recipe with cassava flour I was even able to make it gluten-free :) Also, inspired by this event I have decided to start a 'Dinner and A Movie' series here on TriniGourmet, highlighting 'foodie films' and even more fun, cooking my way through them! I was so captivated by the dishes and foods featured in Big Night, not least of all by the legendary Timpano, that I have challenged myself to cook every dish prepared in it, and as I do I'll post them here :) Stay tuned! Chicken Cacciatore Source: Food Network/Giada de Laurentiis INGREDIENTS: 4 chicken thighs 2 chicken breasts with skin and backbone, halved crosswise 2 teaspoons salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste 1/2 cup all purpose flour, for dredging (replace with your gluten-free flour of choice) 3 tablespoons olive oil 1 large red bell pepper, chopped 1 onion, chopped 3 cloves, garlic finely chopped 3/4 cup dry white wine 1 ( 28-ounce) can diced tomatoes with juice 3/4 cup reduced-sodium chicken broth 3 tablespoons drained capers 1 1/2 teaspoons dried oregano leaves 1/4 cup coarsely chopped fresh basil leaves METHOD: 1. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. 2. Dredge the chicken pieces in the flour to coat lightly. 3. In a large heavy saute pan, heat the oil over a medium-high flame. 4. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. 5. If all the chicken does not fit in the pan, saute it in 2 batches. 6. Transfer the chicken to a plate and set aside. 7. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. 8. Season with salt and pepper. 9. Add the wine and simmer until reduced by half, about 3 minutes. 10. Add the tomatoes with their juice, broth, capers and oregano. 11. Return the chicken pieces to the pan and turn them to coat in the sauce. 12. Bring the sauce to a simmer. 13. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs. 14. Using tongs, transfer the chicken to a platter. 15. If necessary, boil the sauce until it thickens slightly, about 3 minutes. 16. Spoon off any excess fat from atop the sauce. 17. Spoon the sauce over the chicken, then sprinkle with the basil and serve. #### Chicken Satay with Spicy Peanut Dipping Sauce (recipe) It's that time of the month again! .. No, no, that's not what I meant... I meant it's time once again for The Happy Sorceress' monthly Blog Party :lol: ! This time around the theme was Tiki Party! Tiki Parties are one of my favourite genres of kitsch. I was attending college when the short-lived big band revival occurred and suddenly everything 50's was vogue again. I quickly developed a serious and enduring love for retro music compilations boasting names like Ultra Lounge, Cocktail Hour, and (I kid you not) Colonel Sander's Tijuana Picnic, often putting one on when coming home from work to unwind. So what exactly is Tiki? Well it's a little hard to define exactly. Let's give Wikipedia a try... From Tiki Culture on Wikipedia: Tiki culture in the United States began in 1934 with the opening of Don the Beachcomber, a Polynesian-themed bar and restaurant in Hollywood. The proprietor was Ernest Raymond Beaumont-Gantt, a young man from Louisiana who had sailed throughout the South Pacific; later he legally changed his name to Donn Beach. His restaurant featured Cantonese cuisine and exotic rum punches, with a decor of flaming torches, rattan furniture, flower leis, and brightly colored fabrics. Three years later, Victor Bergeron, better known as Trader Vic, adopted a Tiki theme for his restaurant in Oakland, which eventually grew to become a worldwide chain. But what about Tiki cuisine? Is there such a thing? Well that has become much looser defined as appetizers and cocktails featuring tropical flavours and design elements. I've seen Jamaican jerk wings on tiki menus as wells as chicken wontons! I decided to go with a Chicken Satay with Spicy Peanut Dipping Sauce that had everyone in my home smacking their lips, and to wash it all down I prepared 'raw' Frozen Virgin Banana Daiquiris (recipe coming soon)... oo la la! Chicken satay is a dish that is very popular in Malaysia and Indonesia and one that I had never tried before. Skewers have always intimidated me with their pointy tips. I put out an SOS on Twitter and Facebook asking for suggestions on where to purchase bamboo ones in Trinidad and, thanks to the wonders of that technology, within minutes had several to pick from. (For the record, I grabbed a pack of 100 from D Rite Stuff). This Chicken satay (also spelled Sate) recipe was the first recipe I've prepared from Ellie Krieger. For those of you not familiar with her, she hosts 'Healthy Appetite' on the Food Network. To be quite honest I've hardly seen her show. It comes on at the oddest hours over the weekend. It's quite unfortunate cos I find her quite engaging, and after making this recipe I'm intrigued enough to explore her highly rated recipe archives even more! Chicken Sate with Spicy Peanut Dipping Sauce Source: Food Network/Ellie Krieger Serves 4 (I doubled the recipe to feed 8 :) ) INGREDIENTS: 1/2 cup low-sodium chicken stock 1/2 cup lite coconut milk 2 tablespoons low-sodium soy sauce 1 shallot, sliced thin 1 clove garlic, minced 1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce) 1 tablespoon brown sugar 1/2 teaspoon lime zest 1 tablespoon minced fresh ginger 1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips 8 (8-inch) bamboo skewers, soaked for 20 minutes 3/4 cup Spicy Peanut Dipping Sauce, recipe below 2 tablespoons minced fresh basil or cilantro leaves 1/4 cup chopped toasted peanuts METHOD: 1. In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. 2. Add the chicken strips and marinate for 1 hour. (I also pounded the strips a bit to flatten them) 3. Remove the chicken from the marinade and discard the marinade. 4. Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. 5. While pan is heating, thread chicken onto skewers. 6. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks. 7. Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts. Spicy Peanut Dipping Sauce: 1/2 cup natural creamy peanut butter 1/4 cup low-sodium chicken broth 3 tablespoons low-sodium soy sauce 1 1/2 tablespoons brown sugar 1 1/2 tablespoons minced fresh ginger 2 tablespoons lime juice 1 teaspoon minced garlic 1/2 teaspoon chili flakes 1 teaspoon red curry paste 1 shallot, peeled and roughly chopped Place all ingredients in blender and blend until smooth. Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator. #### Chipster-Topped Brownies Did ya think I'd forgotten ya? :) Hardly! However from now until the end of June I'm focused on some work-related activities that are extremely time and energy consuming, so my apologies from now that updates will be rather sparse. However if all goes as planned I will be able to resume a much more prolific schedule again :) This time around I'm back with today's Tuesdays With Dorie challenge, Chipster Brownies. After the success of the Tiramisu Cake (I even got offers to make it for $$$! :O ) I was a little underwhelmed by some of the other recipes that were picked since which is why I hadn't participated. This week however the challenge was brownies, and who doesn't love brownies? I know I certainly do (they are probably the most well-represented dessert here on TriniGourmet.com :) ) As always, Dorie gives a well-worn favourite an unexpected twist, by including a layer of chocolate chip cookie dough ontop of the brownie batter. I wasn't sure how this would work out, especially since my cookie dough seemed a LOT heavier than the brownie batter (maybe cos I omitted the walnuts?). Thankfully the ingredients sorted themselves out in the baking process, and as you can see the brownie batter rose a lot! Contrary to the title I didn't get many chips in my 'chipster' the chips seemed to settle halfway through the brownie batter, forming a gooey almost fudge like layer between the crisp cookie topping and the cake like brownie base. Can't say I'm complaining :) For this Chipster-Topped Brownies Recipe turn to pages 94&95 of Dorie Greenspan's Baking: From My Home to Yours or visit Beth of Supplicious #### Chocolate Armagnac Cake: A Study in Creative Insurbodination! 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 is the one! Titled Chocolate Armagnac Cake it is this week's Tuesdays with Dorie pick. Found on pages 279-281 of Dorie's book Baking: From My Home to Yours, it outlines how Dorie's own liberal reinterpretation of a classic patisserie offering got her fired for 'creative insubordination'. Creative insubordination is definitely something I can throw my full weight behind, and I definitely took a few liberties with this recipe that qualified as a dash or two of rebellion on my part! :) When this recipe was first announced more than a few bloggers expressed alarm that it included prunes. Prunes and chocolate? You could feel a collective gag reflex setting in. I have no idea why people were so disturbed by prunes, let alone by prunes in cake. You see once I saw that the cake included alcohol and prunes I could think of only one cake. Trinidad Black Cake! This local holiday favourite consists of little more than macerated dried fruits (predominantly prunes and raisins) soaked for insanely long periods in alcohol. Rich and moist, all I could think was that if this cake could somehow be combined successfully with chocolate then I would have found my own personal sweet tooth Shangri-La! For this reason, I immediately eschewed the recipe's directions to chop 12 prunes, cook them briefly and then set them alight with armagnac. Instead, I turned to my own personal jar of 'set fruit'. This is a jar of fruit that has been storing my own stash of prunes and raisins since 2007 for my own annual black cake forays. I add and take from it throughout the year so I have no idea how old any particular part of it is, and that's part of the appeal :) Each time I have left over raisins, dates, or prunes from a recipe, I add it to the jar, give it a stir and top it off with dark rum or cherry brandy. With the fruits macerating as long as they have, they are fully infused with a deep liqueur flavour, and are soft enough to completely break down during the baking process without any chopping needed. I measured out a cup of 'set fruit' and set it aside :) For the chocolate batter and icing I melted significant portions of a block of Callebaut chocolate that I had found at a local gourmet store a few days earlier. I had never heard about Callebaut before, but I was very pleased with the taste and feel :) Definitely a worthwhile investment, it's gonna be hard to go back to Hershey's now! :P With my chocolate melted and cooling slightly, it was time for my next act of mini-insurbodination, making the cake gluten-free :) Honestly, the recipe only calls for a quarter cup of flour (this recipe is basically a slightly more tricked out version of a Chocolate Valentino) so replacing that with cassava flour was a no-brainer. I had used cassava flour successfully last year when I made a gluten-free Black Cake for my mother so I knew it would add to the moistness of the cake without weighing it down :) At this point assembly went without a hitch, and I didn't experience any of the problems with overbaking/underbaking that some other bloggers encountered. Rich, moist, with bursts of heady liqueur flavour, this was without a doubt my favourite chocolate discovery for February! For the full recipe check out Lyb of And Then I Do The Dishes :) #### Chocolate Fountains are on Sale! Is there anything more dreamy and indulgent than having one's own chocolate fountain? Whenever I see one on television I oooh and aaah :D Right now ChefsCatalog is having a sale on chocolate fountains, with the cheapest model being $39.99!!! #### Chocolate Rum-Raisin Cake This moist chocolate cake is overflowing with rum flavoring and raisins. It's great coated with whipped cream or served hot with custard. That's homemade pumpkin custard in the picture! :) My recipe makes one 9 or 10 inch tube pan (14 servings). Ingredients: 1 cup water 1/4 cup rum 2/3 cup chopped raisins 3/4 cup butter 1 egg 1 1/4 cups white sugar 1 2/3 cups all-purpose flour 1 teaspoon baking soda 1 handful chocolate chips 1/3 cup unsweetened cocoa powder (Dutch Process) Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan. 2. Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture. 3. Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chocolate chips and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan. 4. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream. #### Chocolate Sablés (recipe) These sablés are dangerous! No, it's not because of their bittersweet chocolatey goodness. And no it's not because of the chocolate chips strewn throughout that provide bursts of sweet creaminess. And no, it's not even their brownie-like denseness that makes me issue this indictment. No, what makes these chocolate sablés so worth of a public warning is their miniature bite-sized goodness evilness. It's easy to snarf down 20 of these in one sitting and still have room for 20 more! And yes, I'm talking from experience :blush: Chocolate Sablés Recipe from: Homemade: Delicious Foods to Make and Give Makes 30 cookies INGREDIENTS: 1 1/2 cups all-purpose flour 1/3 cup Dutch-process cocoa powder, sifted 1/2 teaspoon baking soda 1/2 cup unsalted butter, at room temperature 1/2 cup superfine sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract 3/4 cup mini semisweet chocolate chips DIRECTIONS: 1. Combine the flour, cocoa powder, and baking soda in a mixing bowl and sift them together two times 2. Place the butter in the bowl of an electric mixer and beat until creamy. 3. Add the sugar and continue to beat until light and fluffy 4. With the motor running, add the egg and then the vanilla, beating until the mixture is almost satin smooth 5. Add the sifted dry ingredients to the creamed mixture, beating to incorporate. 6. Stir in the mini chips 7. Scrape the dough from the bowl and form it into 2 logs, each about 1 3/4 inches in diameter 8. Wrap the rolls in plastic film and tightly turn the ends closed 9. Hit each roll against a countertop to make it square. 10. Refrigerate for at least 6 hours 11. When ready to bake preheat the oven to 350F 12. Unwrap the logs and using a serrated knife, cut them crosswise into 1/4 inch thick slices 13. Place the cookies about 1 inch apart on the prepared cookie sheets 14. Bake for about 10 minutes, or until the cookies have risen slightly, are firm to the touch, and are lightly browned around the edges. 15. Remove from the oven and place on wire racks to cool before serving or storing. #### Chocolate Valentino & Raw Vanilla Softserve (recipes) 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 mother as I offered her up a slice! Flourless cakes are not something new to me. I am used to making them at Passover time, but this one really 'takes the cake'! :lol: I have filed the recipe away to resurrect this Passover season, as it is relatively labour-free, and only requires 3 ingredients!!! After past disasters with flourless cake recipes I have learnt the hard way that it's really important to fold the egg whites until not a speck of white can be seen. Be aware that any white left in the batter will only harden, and you will have tough lumps of egg white in your cake slices. *SHUDDER* Once your batter is well blended you can pretty much rest assured that the scariest part of the recipe is behind you. The cake bakes at a fairly high temperature for a relatively short time. After leaving it to cool for a while you are ready to slice and serve! The texture is very similar to a brownie. Light crackly exterior, gooey, luscious center. As the cake continues to cool it gets increasingly dense. Knowing which result you prefer can be a determining factor in when you want to serve it. I myself prefer it still warm and moist. This is when it is lightest and seems to melt your tongue! All you need is a light dusting of confectioner's sugar on top and your guests will be going WOW! This month's challenge included creating an icecream 'side' to our cake. Well nothing could be quicker or easier than a Raw Banana Softserve! It's even pretty dang nutritious! Just the thing to assauge the guilt of a chocolate hangover :) Chocolate Valentino Preparation Time: 20 minutes INGREDIENTS: 16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped ½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter 5 large eggs separated METHOD: 1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often. 2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment. 3. Separate the egg yolks from the egg whites and put into two medium/large bowls. 4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). 5. With the same beater beat the egg yolks together. 6. Add the egg yolks to the cooled chocolate. 7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration} 8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C 9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet. 10. Cool cake on a rack for 10 minutes then unmold. Raw Vanilla Softserve Source: GoneRaw.com INGREDIENTS: 4 large bananas, frozen 1/4 cup raisins, soaked 2 tablespoon ground chia seeds (I use ground flaxseed) 2 teaspoon vanilla extract (or the equivalent amount of vanilla bean) 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 10 drops stevia (I use agave or honey) METHOD: 1. First, process the soaked raisins until they are relatively smooth. 2. Then add in the bananas, vanilla, ground chia, spices and stevia, and continue to process until the mixture is completly smooth and creamy. 3. Try the ice cream, and add more stevia or vanilla to taste. 4. At this point, it will seem like a cold pudding, so freeze the ice cream for 1-2 hours. 5. Stir before serving. Dig in! The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge. #### Chocolate: Love at First Bite - or Sight A new study of people who crave chocolate shows that eating chocolate, or even just looking at a picture of it, turns on pleasure centers in the brains of cravers far more than in people who don't crave the confection. Viewing pictures of chocolate also activates an area of the brain known to be involved in drug addiction. The study, by Ciara McCabe and Edmund Rolls of Oxford University in England, was one of more than 14,000 presentations slated for the annual meeting of the Society for Neuroscience this week. The meeting draws more than 35,000 brain scientists and doctors each year, making it one of the world's largest scientific gatherings. Source: The Seattle Times, Food and Wine Section. For the full article click here. #### Choices on Tempo: Roots, Reality, Culture (video) Here at TriniGourmet I always try to maintain a balance between indulgence and healthy living. It is this type of balance that I think is the key to a harmonious life and overall wellness. Although my focus here is food, this blog and my everyday reality doesn't exist in a vacuum. Unfortunately a balanced approach to living is all too often not being passed on to the younger generations in our society. The pull of instant gratification when not tempered with education and awareness is a dangerous thing and we are bearing witness to it now as a society, not only with an escalating crime rate but also an unnecessarily high rate of teen pregnancies and sexually transmitted diseases. It was an effort to raise awareness on these matters that Tempo (MTV Caribbean) launched the Choices initiative in June. I am a huge fan of Tempo and wanted to promote the initiative from the onset but the videos they had created were not embeddable at the time. Fortunately, and to my immense surprise, I was contacted by them several weeks later and invited to take part in promoting this venture to the general blogosphere. Of course I said yes! :D Although the sidebar menu only links to the earliest episodes the series is actually now at Episode 6. Click on "Full Episodes" to view more ;) Part of TEMPO's One Love pro-social initiative, Choices, - Roots, Reality, Culture is a ground breaking interactive scripted series of shorts. The scripted project takes viewers into the world of a group of young people who meet at Trinidad Carnival and become fast friends during a pure Caribbean adventure. As their stories unfold, characters traverse issues surrounding sexual health, pregnancy, impaired decision-making due to alcohol consumption, HIV/AIDS testing, trust, and peer pressure. At the conclusion of each episode the audience will have the opportunity to vote to decide on the choices faced by an individual character. Choices - Roots, Reality, Culture will be complimented by a weekly online blog and articles written by an advisory panel of youth health experts, artists, educators, and HIV/AIDS awareness and prevention experts. #### Christine's Roti Shop - Miami (video) Happy New Year! It feels like FOREVER :shock: Technical difficulties, health challenges and work whirlwinds have all kept me from being an active presence here over the past two months. The worst of the worst seems to have passed and so I am now ready and excited to return to you! I have some large plans for the site in 2010 so do stay tuned :) Last month CCN TV6 ran a feature on a North Miami Roti Shop called Christine's which, thanks to YouTube I can now share with you below. If you've eaten there, why not share your thoughts/experience? #### Chubby Soda (now in 6-packs!) If there's one thing that can't be denied it's that Trinis love their soda (or 'sweet drink' as its commonly called). Growing up here I was spoiled to an endless array of flavours that I thought would be matched or surpassed when I went to the US for 5 years. Sadly this was not the case. Flavours here mimic the natural (passionfruit, banana, mango, mauby, apple, grapefruit etc etc..) as well as the fanciful (cotton candy, bubblegum, cream soda). Growing up grape and cream soda were my favorite flavours. When I moved to the US I was thrilled to find cream soda in the supermarket. I bought a whole bunch! But when I got home the flavour was totally different! Here cream soda literally tastes like carbonated sweetened cream :) #### Ciabatta Bread - an overview "I feast on wine and bread, and feasts they are" - Michelangelo As 'ciabatta bread' continues to be the #1 search term via which people stumble onto TriniGourmet.com I thought I'd dig up some more information about this increasingly popular bread! :) If you are in a rush for a recipe - click here to see my step by step illustrated tutorial! From Wikipedia: Ciabatta is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish: in Italian ciabatta means ??????slipper??????. Since the late 1990s it has been popular across Europe and in the United States, and is widely used as a sandwich bread. . It is not clear where in Italy this kind of bread was first produced, and at least one type of ciabatta can be found in nearly every region of Italy. The ciabatta from the area encompassing Lake Como has a crisp crust, a somewhat soft, porous texture, and is light to the touch. The ciabatta found in Tuscany, Umbria, and Marche varies from bread that has a firm crust and dense crumb, to bread that has a crisper crust and more open texture. The more open-crumbed form, which is usual in the United States, is made from a very wet dough, often requiring machine-kneading, and a sourdough starter. . There are many variations of ciabatta. When made with whole wheat flour, it is known as ciabatta integrale. In Rome, it is often seasoned with olive oil, salt, and marjoram. When milk is added to the dough, it becomes ciabatta latte. . A toasted sandwich made from small loaves of ciabatta is known as a panino (plural panini). #### Ciabatta Bread (recipe) This recipe for Ciabatta Bread creates a very light loaf, soft and chewy on the inside with a thin crunchy rustic crust. I originally made it for my mom's birthday in 2006, before she developed a gluten allergy and it was a huge hit. Since that time it has become one of the most popular recipes here on Trinigourmet, even being linked to by The Fresh Loaf! Although I have been thrilled by all the attention that my little writeup has gotten through the years it has not been without some controversy. Many readers have expressed confusion and problems with my original instructions. That is why I am now republishing it with greater details around those steps which I think were causing some to have less than desirable results. Before I proceed I must state that for the best results it is very important that you use bread flour instead of all-purpose. You will get a much better crumb due to the higher gluten content. Made with all-purpose flour Made with bread flour! Now let's proceed :) Ciabatta Bread Recipe: Ingredients: 1/8 teaspoon active dry yeast2 tablespoons warm water1/3 cup warm water1 cup bread flour1/2 teaspoon active dry yeast2 tablespoons warm water1 tsp brown sugar2/3 cup warm water1 tablespoon 2 tablespoons olive oil (edited in light of this comment :) )2 cups bread flour1 1/2 teaspoons saltWholewheat flour for dusting Directions: 1. To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. 2. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour.3. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for 24 hours. After 24 hours STOP! Before you read on, please note that it is very important that you get these first 3 steps correct. The most common question I get is whether I really meant to add 1/3 cup of water to 1 cup of bread flour! Yes, I did :) At first when you add the water you will get something that looks like this... rather dry isn't it? That's why the instructions say to stir for four minutes. See how it gradually comes together? The above can only happen with constant folding. You don't want a soft or liquid sponge at this point. It will soften considerably as it sits overnight. You want it to hold together. If at the end it is still a little too dry you can add water by the tablespoon, but again just enough to hold it all together. 4. To Make Bread: In a small bowl stir together yeast, warm water and sugar and let stand 5 minutes, or until creamy.5. In bowl of a standing electric mixer fitted with dough hook blend together yeast mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. The dough should be relatively firm at this point and clear the sides of the bowl. If it's not gradually add more flour (by the 1/4 cup) until it forms as described. 6. Scrape dough into an oiled bowl and cover with plastic wrap. 7. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) They grow up so fast! :) 8. Turn dough out onto a well-floured work surface and cut in half.9. Transfer each half to a greased baking sheet sprinkled with cornmeal and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with wholewheat flour. 10. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours. 11. At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).12. Bake ciabatta loaves 15-20 minutes, or until pale golden.13. Cool loaves on a wire rack. Makes 2 loaves Amazon.com Widgets This post was originally published on November 24, 2006. It has been updated once since then. #### Cinnamon-Apple Streusel Muffins (recipe) Hearty, dense, earthy, wholesome. These are the words that I traditionally associate with muffins, thanks to years of my mom's bran-carrot-raisin concoctions. As good and nutritious as those are they are also the polar opposite of everything that this recipe was. Yet another slam-dunk from The Good Home Cookbook: More Than 1000 Classic American Recipes, these muffins were light, airy, and delicately sweet from the natural sugars of the apple chunks studded throughout. The light streusel topping is equally subtle and far from overpowering. It was really enjoyable to put together, and even more fun to consume :) In keeping with the requirements for this month's Muffin Monday, I paired it with a warm cup of Twinnings tea (Blackcurrant, Ginseng and Vanilla) for the perfect midnight treat :) Cinnamon-apple Streusel Muffins -------------------------------------------------------------------------------- Recipe By: The Good Home Cookbook: More Than 1000 Classic American Recipes Serving Size: makes 12 muffins Ingredients: Topping: 1/3 cup firmly packed brown sugar 3 tablespoons all-purpose flour 2 tsps ground cinnamon 2 tablespoons butter, softened Muffins: 1 3/4 cups all-purpose flour 1/3 cup sugar 2 tsps baking powder 1/4 teaspoon salt 1 large egg, beaten 3/4 cup apple cider or apple juice 1 large tart apple, peeled, cored and diced 1 teaspoon vanilla extract 1/4 cup oil Directions: 1. Preheat the oven to 400F 2. Grease and flour a 12-cup muffin pan or line the pan with paper baking cups 3. To prepare the topping, stir together the brown sugar, flour, and cinnamon in a small bowl 4. Mix in the butter with a fork or pastry blender until the mixture is crumbly. Set aside 5. To make the muffins, stir together the flour, sugar, baking powder, and salt in a medium bowl. Set aside 6. Stir together the egg, apple cider, diced apple, vanilla extract, and oil in a small bowl until well blended 7. Add to the flour mixture and stir until just moistened 8. Spoon about 1 tablespoon of batter into each muffin cup 9. Sprinkle with 1 tsp of the topping 10. Fill evenly with the remaining batter, then sprinkle tops with the remaining topping 11. Bake for about 20 minutes, until golden brown 12. Cool for 10 minutes, remove from the pan, and cool briefly on wire racks #### Coca-Cola Bottling Plant Coca-Cola Bottling Plant, Churchill-Roosevelt Highway, Macoya Coca-Cola is an international goliath when it comes to marketing, and even here in Trinidad the Coca-Cola bottling plant never wears the same outfit for too long. Check out its current attire ;) #### Coco-Mango Smoothie (recipe) I gotta tell ya. I'm feeling really left out of the foodie blogsphere right about now. It seems all everyone is talking about is summer salads, strawberries, blueberries, peaches light dinners and OMG it's so hot they can't eat 'real food' ... and I'm sitting here in my tropical yard where it's the same high temperatures the year round trying to figure out how I am able to eat 'real food' the year round and what I should showcase as a result :lol:! Because we shop from the local markets the content of the shopping cart will vary with what's in season but to say that there is a time when I eat heavier foods, and another time when I eat lighter, well no.. can't relate. Hot food, cold food, just gimme gimme me good food! :) That's why I really liked the topic of this month's Monthly Mingle... Scream For IceCream :) Not only because it was something that I could relate to but I also knew how to mix it with something that -is- in season right now, MANGOES :) yum! Icy, tropical and sinfully sweet, I only wish I had bought a larger vat of coconut icecream so I could have made seconds and thirds :) Coco-Mango Smoothie -------------------------------------------------------------------------------- Serving Size: 2 Ingredients: 1 cup peeled and sliced mango 1 cup fat-free/skim milk 1 8-ounce container coconut ice cream 1/4 teaspoon Angostura bitters Mango slices (optional) Directions: Combine first 4 ingredients in blender. Cover and blend until smooth. To serve, pour into glasses. If desired, garnish with fresh mango slices. This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Coconut Bake (recipe) I'm not gonna lie to you. When I logged in to update this post I did a double take when I saw it had last been updated in 2010, then I teared up when I saw it was originally written in 2008. Twelve years ago... Twelve years, where did the time go? Who keeps a blog for 12 years? At times I forget how much of my life has been invested in this site, and how much I've grown and changed, along with it. Today I'll be making this recipe on my Twitch channel! This site, and this recipe, get to experience yet another new medium and shift in technology and community. I'll link the replay when it's complete. (If the public video link has expired, do note that all videos are permanently archived on my Patreon and available to members for as little as $1/month) Original Text: Here in Trinidad the term bake is applied to any bread which is not leavened with yeast. It also usually involves cutting fat into flour in the early stages. People often ask me how I get my bakes to be so soft, well after much soul searching I am ready to share my 'secret' :P Ice water! I love to keep the dough as cold as possible and nothing does that better than ice water. Not only does that stop the gluten in the dough from toughening up it also keeps the little fat particles solid. This way they generate more steam in the baking process, resulting in a light fluffy bake. Of course, I have also heard that there are people out there who also love a rock-hard bake... So, I guess in that case I suppose doing the opposite of anything I suggested would yield you the results you desire ;) For me Coconut bake generates memories of Sunday mornings and warm Milo or some other form of hot chocolate. What memories does Coconut Bake have for you? :) Coconut Bake INGREDIENTS: 2 cups Flour 3/4 teaspoon salt 2 teaspoons baking powder 1 ounce margarine 3/4 cup grated coconut 2 tablespoons sugar 2/3 cup water METHOD: 1. Sift flour, salt and baking powder into a bowl. 2. Rub in the fat, then stir in sugar and grated coconut. 3. Add water, and mix into a firm dough. 4. Turn out onto floured board, knead lightly, shape into a ball and leave covered for 15-20 minutes. 5. Press into the center and using a rolling pin, roll into a circular shape about ¾" thick. Mark 'wedges' into dough with fork perforations 6. Heat oven to 350°. 7. Put onto a flat, greased baking sheet and bake till golden brown for about 20-30 minutes. 8. Remove from oven. 9. Cut into wedges 2-3 inches wide. 10. Serve hot, attractively arranged on a flat dish. Amazon.com Widgets This post was originally published on March 2nd, 2008. It has been updated once since then. #### Coconut Chicken Curry (recipe) I love recipes that come together in a flash with minimal prep and cleanup. This is one of those recipes and it was delicious! :) It comes from the GraceFoods.com website. For those who don't already know Grace is one of the largest (if not largest) producers of canned goods in Jamaica. Their products can be found throughout the Caribbean as well as overseas and their website is certainly one that many Trini companies would do well to model themselves after ;) Chicken Curry In Coconut Milk -------------------------------------------------------------------------------- Recipe By: GraceFoods.com Serving Size: 4 Ingredients: 2 Tbsps. vegetable oil 2 large onions, grated 3 cloves garlic, choppped 2 tsps. turmeric 2 tsps. curry powder 1 teaspoon cumin seeds 1 lb. (450 grams) chicken breast, cut into strips 2 tsps. hot pepper sauce 1 1/2 Tbsps. lime juice 1/2 cup coconut milk 6 medium tomatoes, chopped 2 Tbsps. tomato ketchup 1/2 teaspoon salt 1/2 cup chicken stock Directions: 1. Heat oil in frying pan / skillet. Gently, saut??? onions, and garlic until softened (do not burn). Stir in turmeric, curry powder and cumin seeds. Fry for 3 minutes then add chicken, cover and cook for 7 minutes. 2. Stir in pepper sauce, lime juice, coconut milk, tomatoes, tomato ketchup, salt and stock. 3. Bring to a boil stirring occasionally for 10 minutes or until thickened. #### Coconut Flour Muffins (recipe) Hey guys! It's so great to finally, actually be back! This year really ran away from me after taking part in (and winning) the KISS Sandwich Showdown! As has been the pattern in recent years a mix of health and personal struggles meant I had to step away and take care of myself, my mom, and, even more importantly, continually reassess where my energies and finances were focused. As some of you may already know some Russian hackers had also decided they had plans for this site! Apparently they found their way in and deleted HUNDREDS upon HUNDREDS of posts. As you can well imagine I was beyond devastated. Although I have seemed to be quiet as far as new posts were concerned, that was because I was concentrating on securing and restoring things on the backend first. The post restorations are still in progress but everything else is finally on the up and up (yay!). Even better, I'm finally in the kitchen regularly again. It's been a rocky emotional ride where the stove is concerned. Taking part in the KISS Sandwich Showdown helped a lot where that was concerned and now that things have stabilized even more and I have a semi-regular routine again it's become easier to tackle having a steady stream of content again! I know you all have missed having that, and I've missed providing it as well! Earlier this year, when I participated in TTChatterbox's CHATshop series, I was presented with a jar of extra-virgin coconut oil and several bags of coconut flour from Coconuts of the Caribbean. This excited me greatly as I am a huge believer in the powers of coconut oil and well coconut flour is naturally gluten-free (a dietary requirement for my mother) and has a wealth of other health benefits!  Although Trinidad has improved greatly in terms of readily-available gluten-free flour alternatives since mom's diagnosis many of those are still imported. Having my hands on so much of a locally manufactured product made me so happy! I couldn't wait to get started on developing and adapting recipes to this new (to me) item. "Coconut flour is great, because it is gluten-free. It provides awesome coconut flavor without grit. However, because it is so soft (no gluten) I usually use it with white flour to make biscuits (like the ones you get at KFC)." - Marisa Joseph The Pallet By Marisa ALSO ON TRINIGOURMET! • Carmen's Carrot Muffins (recipe) • Cinnamon-Apple Streusel Muffins (recipe) • Almond-Peach Muffins (recipe) [random_content group_id=“120”] From DrAxe.com: "Coconut flour is high in fiber, protein, and healthy fats and is free from wheat and other grains. It is also low in sugar, digestible carbohydrates and calories, and has a low score on the glycemic index. This makes coconut flour a favorite amongst paleo dieters, gluten free eaters including those with Celiac Disease or a gluten sensitivity, those with digestive problems like leaky gut syndrome, anyone with a nut allergy, those with diabetes, vegetarians, and just about everyone else in between." Because of its high fiber content and gluten-free composition coconut flour absorbs liquids well and also needs additional binders. Thats' why many baking recipes using it often employ up to 6 eggs! That was way too much for me to devote to a simple 12 muffin recipe so I compromised by blending it with all-purpose flour. The first time I tried this recipe it was a little drier than I would have liked. The addition of the mashed banana was the piece de resistance that balanced the overall flour and softened the final result. I couldn't have been happier!   Coconut Flour Muffins (recipe) Author: Sarina Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 12 Standard muffins take a healthy tropical twist when made with coconut oil, flour and sweetened by mashed bananas and raisins! Ingredients 1 cup all-purpose flour 1 cup coconut flour 3 tsp baking powder 1/2 tsp salt 1/2 cup sugar 1 large ripe banana mashed 1/2 cup raisins 1 cup milk 1 egg 1/4 cup coconut oil Instructions Heat oven to 400ºF Combine flour, baking powder, salt and eggs Make a well in the dry ingredients Pour in milk, oil, egg, bananas and raisins Mix until just moistened Line a muffin tray with liners Add batter to each Bake 20 minutes 3.5.3251 If you make this recipe please tag it on social media with #trinigourmet This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :)   #### Coconut Scented Rum Truffles Well Sugar High Friday #25 is up on me! I decided that I would try my hand at something that I'm calling Coconut Scented Rum Truffles (for now) ;) I decided to make the filling with bittersweet chocolate, coconut cream and rum. The coating is semisweet chocolate. Half of the truffles were also sprinkled with light brown sugar for some disco-tastic sparkle. Overall I'm happy with the end results but I want to continue tweaking the recipe. Once I've got that 'A-ha' feeling I'll post the recipe. Until then, enjoy the pics ;) Ok, so Johanna over at The Passionate Cook has twisted my arm! Here is my recipe :) Please note that it is a work in progress :D I will update it with the final one once I'm pleased. Until then enjoy and feel free to make it your own! :D Coconut Scented Rum Truffles Ingredients: 6 oz bittersweet chocolate 1/4 cup coconut cream (sweetened) (add 1/4 cup sugar if unsweetened) 1 tbsp rum 4 oz semisweet chocolate brown sugar for sprinkling 1. Chop bittersweet chocolate into small pieces, place into top of double boiler 2. Heat coconut cream and rum in small saucepan until bubbling 3. Pour over chocolate and stir. 4. Turn on heat under double boiler to medium 5. Stir until completely melted and glossy 6. Chill the mixture in the fridge for 4 hours until quite firm 7. Divide the mixture into 12 equal pieces, quickly rolling each into a ball 8. Chill the chocolate balls in the fridge for one more hour, or until they are firm again 9. Melt the remaining semisweet chocolate in top of double boiler 10. Using two forks, carefully dip the truffles into the melted chocolate 11. Place the truffles on a board covered with wax paper or foil. 12. Sprinkle half the truffles with brown sugar 13. Leave to set before removing, wrapping, or eating! :D #### Coconut Sugar Cake Coconut sugar cakes are known to every school child in Trinidad and Tobago. These confections are one of several 'tuck shop' (cafeteria) staples and are also commonly available from corner stores and street vendors. Made from grated coconut they are traditionally cut into squares comprised of 2 layers and/or colors (one pink, the other white). As the only binder used is crystallized sugar syrup these desserts, literally melt in your mouth. I used to make them quite regularly in my little kitchen in Connecticut. It was a way of bringing fond memories and a little piece of home to life :) The following recipe for Coconut Sugar Cakes comes from Rita Springer's Caribbean Cookbook. This book is also featured in Shop @ Veni Mang???! Coconut Sugar Cake 2 cups granulated sugar 1/2 teaspoon Angostura bitters 1/2 cup water 1 cup grated coconut 1. Boil sugar and water together until syrupy 2. Test a few drops in a saucer with cold water 3. When it forms a soft ball remove from the heat 4. Cool a little then beat mixture until very thick and it begins to crystallize 5. Stir in bitters and coconut 6. Blend well and pour into a greased shallow pan (8x8x1). 7. Cut into 2 inch squares. 8. Work quickly and do not overbeat mixture My note: Remember, it is traditional to dye half the mixture pink :) #### Coconut Sweetbread [Recipe] + Only 6 Days Left in my Special Patreon Famalay Offer! A while back on my Instagram/Facebook Stories I asked which recipes I should post next. Coconut sweetbread was a popular choice! What a great excuse to get flour back on my hands, which is exactly what I did to prepare this loaf for my most recent Potluck & a Movie event in September. It was a major hit! In fact, many often comment that they love the "old-time" feeling it invokes. At first glance it might seem heretical to leave out the mixed peel but the majority of the sweetbreads my household received when I was at my youngest were made only with raisins and coconut and that is, to this day, how I much prefer them made. I share more about, that as well as, my recipe in my ebook “Glam by Request: 30+ Easy Caribbean Recipes”. Excerpt: From "Glam By Request: 30+ Easy Caribbean Recipes Growing up coconut sweetbread was a treat that I looked forward to with wide open eyes. Dropped off by a myriad of ‘aunts’, it always arrived wrapped in plastic cling or aluminum foil. Soft with a thick brown crust that glistened with sugar crystals, raisins and chunks of sweet dry coconut meat were studded throughout. That’s how I remember it. I took the book down for sale in 2015 when caring for my dad left no time for customer support but I have just re-uploaded it, as well as my second e-book "Holiday Glam: 30+ Festive Caribbean Recipes", as free downloads to those who join my Patreon Family by November 17, at the $5USD level! I am currently in the process of updating the recipes in those original first editions of my e-books. This first recipe (coconut sweetbread) was one of those that got a makeover! And I'm sharing it with all of you! p.s. We're currently 65% of the way to hitting our first goal and it's my hope that we'll do so, with your help, by the deadline! Pledges start at just $1 USD and will give you UNLIMITED ACCESS to exclusive videos, recipes, and MORE! Simply click here to learn more! Coconut Sweetbread [Recipe] Recipe Type: Breads Cuisine: Caribbean Author: Sarina Prep time: 30 mins Cook time: 75 mins Total time: 1 hour 45 mins Serves: 1 loaf Growing up coconut sweetbread was a treat that I looked forward to with wide open eyes. Dropped off by a myriad of ‘aunts’, it always arrived wrapped in plastic cling or aluminum foil. Soft with a thick brown crust that glistened with sugar crystals, raisins and chunks of sweet dry coconut meat were studded throughout. Ingredients 3 cups flour 1 tsp salt 2 cups sugar 1 tbs baking powder 1 cup finely grated fresh coconut (you can add up to 2 cups if you really want to intensify the coconut flavor but the bread will get more crumbly as you increase this amount) 1/2 cup raisins 1 cup evaporated milk 1 cup unsalted butter, melted and cooled 2 large eggs, beaten 1 teaspoon mixed essence or vanilla 1/8 tsp cinnamon 1/2 cup coarse brown sugar Instructions Preheat oven to 350oF (325oF if using a black tin) Grease and flour a 12-inch loaf pan. Sift the flour, baking powder, cinnamon and salt. Stir in coconut, sugar, raisins. In a separate bowl, combine eggs, milk, essence and butter. Add liquid ingredients to dry ones, mixing lightly but throughly so all ingredients are combined. (Do not knead or use your hands at any point) Pour batter into loaf pan. Sprinkle brown sugar onto top of batter. Bake for 55-75 minutes (until tester comes out clean). TIP: Rotate pan every 30 minutes to ensure even browning. If crust is brown a'er 55 minutes, but bread is not ready, lower heat by 25oF and tent top with foil. Notes Sweetbread is a natura!y crumbly bread because of the high amount of grated coconut. As a result it is intentiona!y cut into thick slices. The firm crust holds everything together. 3.5.3251   #### Commenter Spotlight #1 In an effort to continue sharing the culture and cuisine of Trinidad and Tobago beyond the limits of this digital confine I'm gonna be sending out little thank-you packages to my Top 5 Commenters to date. These people have made logging onto TriniGourmet a joy for me on a daily basis and I look forward to their (and your!) feedback more than they may realize :) I realize that for some a blog is a podium or soapbox to opine from. I have never really been comfortable with that format. Yes this is primarily -my- space and my tastes and likes and dislikes will predominate, but I hope that you realize that I also want you to think of it as a space where you as the reader/visitor are more than welcome to -respectfully- contribute and enrich both my knowledge and the knowledge of others who also pass by :) These 5 people have all done so and my life (and this site) are all the richer for it. Thanks gals (and guy)! I will be contacting you each individually to get your contact details :) I will be running this project on a random basis, so who knows... maybe next time your name may be one of those below :D TriniGourmet's Top 5 Commenters 1. Marsha - who knew that Marsha (a high school classmate of mine) would also end up becoming a total foodie with her own foodblog? :) 2. Chennette - yet another Trini foodblogger (we seem to be a disproportionate percentage of Caribbean foodbloggers!) currently based in Guyana, somewhere in the Caribbean? Her blog has amazing photos - some of which I have featured in my own posts! 3. Lilandra - Lilandra is Chennette's sibling and partner-in-internetcrimez :D Funny and witty you should totally check out her blog which combines sci-fi geekgrrl and foodography like no other :) 4. Veron - I had been a fan of Veron's site for quite a while so I was surprised when she started commenting on mine :) I really appreciate the support and comraderie that she has displayed. Her creations are as much works of art as they are 'food' :D 5. Burekaboy - Very Canadian and very sweet, Burekaboy is one of the newest visitors and commenters on TriniGourmet. Make yourself at home here and thanks for representing all the Y chromosome foodbloggers out there :) #### Cooking For The Holidays? Read these 6 Insider Tips!   Cooking for the holidays doesn't have to be stressful! Check out these tips from six of my favourite foodie friends to learn how to do more in less time! [sp_testimonials id="61322"] [sp_testimonials id="61365"] [sp_testimonials id="61367"] [sp_testimonials id="61369"] COCKTAILS If you're looking for a unique way to spice up your favourite drink consider adding a dash of pepper. The trend is on the rise in many fashionable restaurants, and it's also one that's proving hugely popular among those who use the image-sharing site Pinterest with an increase of 347 per cent more saves in the last year. This is an idea that I think would work wonderfully with a Sorrel Rum Punch. Speaking of which, Marcus Sun Kow of Fresh Start Juices shares the following! [sp_testimonials id="61371"] [sp_testimonials id="61376"] Want More Tips? • The 4 Holiday Entertaining Trends You’re Going to LOVE This Year (The Soccer Mom Blog) • Recipes, Decor and More: The Most-Pinned 2018 Holiday Trends (Parade)   [random_content group_id=“121”] #### Cooking Tips From The Pros From GlobalChefs.com (a culinary online magazine written by chefs) comes the following "Cooking Tips From The Pros". Cooking With Olive Oil Do not saute (fry) food in good olive oil. High quality olive oils contain small particles from the olives that the oil was pressed from. When these are introduced to intense heat the particles burn and give the oil and the item that is being cooked a bitter taste. Cleaning A Cooking Dish When you burn sugar on a dessert - creme brulee for example, the best way to clean the serving dish is to wrap an ice-cube in a kitchen towel and rub this around the inside edge of the warm dish. It works a treat. Buying Fish Do not buy marinated fish from your supermarket, often (not always) when fish is nearing the end of its shelf life it gets thrown into a marinade to mask its deteriorating flavor. By a nice piece of fish and marinade it yourself. Eggs - Which Is Cooked Which Is Raw... If you ever have hard boiled eggs in your fridge and they get mixed up with raw ones there is a way to figure out the raw from the cooked without cracking a shell... Takeone egg at a time, place it on its side on a flat surface and spin it around. Once it is spinning place your finger on it, stopping it in its place, then quickly remove your finger. If the egg is cooked it will not move however, if the egg is raw it will begin to spin again due to the momentum of the liquid inside. Give Your Cooking A Little Zip Use grated lemon zest in addition to lemon juice for a little extra zip in your recipes. Left Over Bread? Never throw good bread away. Cut into thin slices and brush with a little butter or olive oil, then toast til crunchy and let cool. Keep in ziploc bags or airtight containers and you have a great crouton to smear anything on. Or serve them with salads. Susan Spicer Bayona/New Orleans Cooking With Wine Do not waste money. Generally speaking you do not need to use expensive wine to cook with and you do not need to use too much - more wine does not make a merrier dish! Use a medium dry wine like a pinot grigio, chardonnay (white) and cabernet sauvingnon or chianti (red). The most important thing is to cook down the wine (simmer until the liquid has reduced by about half) that way you are left with its delightful flavor and not the rough alcohol element. Cooking Fish If you find it difficult to figure out when a piece of fish is cooked do this. Obtain a thin metal skewer. Test the fish by piercing it with the skewer, keep it in the fish for five seconds - then place the skewer on your bottom lip. If the metal is cold - the fish is still rare, if it is warm - it's cooked, if it is hot - it's well done. This works well when testing meat too. Sauces & Fish When cooking with limited resources it can be difficult to make a good sauce - this is especially true when cooking at home. So my suggestion to someone in that situation is to make vinaigrette, with the addition of diced tomato and chopped chives you have a super way to finish a fish dish - minus the headache and the last minute preparation! Balsamic & Beef A little balsamic vinegar goes along way and a drizzle of this stuff works really well with beef in lieu of a time consuming sauce. It can be expensive though, so if you cannot afford the good gear, buy a less expensive type and simmer it in a pan until it has cooked down by two thirds, allow it to cool, use it and keep a few pennies in your pocket. Jeremy Emmerson - Chicago Cooking Mushrooms When saut???ing mushrooms do not season them until you have nearly finished the cooking. If you add salt at the beginning of the cooking process it will draw the moisture fromthe mushroom and they will boil in their own liquid. Mark Flatt - Amsterdam Washing mushrooms Trim the mushrooms and immerse them into a sink or bowl full of cold water, swish them around and then lift them out ? leaving the debris behind. Place them on a tray that has three sheets of baking parchment (grease proof paper) on it and place them in the fridge. Leave them overnight - they will be dry by the morning. Eren & Davis - Chicago Using Parmesan Cheese Always use a good quality aged Parmesan. It may cost twice as much as the cheaper kind but you only need to use half as much so the cost ends up being the same with a far superior result. Parmesan Rind & Risotto Did you ever wonder what to do with the rind that encases Parmesan cheese? Remove it and add it to the stock you are making your risotto with ? it adds great flavor! Chef Palo - London Tight Budget Whether you are cooking at home or professionally, if you cannot afford expensive fish but want to create an up scale dish, incorporate a high end item with a less expensive fish; Roasted salmon with a crab butter sauce for example. Chris Baun - Cape Town Using a cookbook? When following a recipe in a cookbook always read all the way to the end before starting. Mise en place Mise en place (advanced preparation) - makes life easier!! Make sure that you have everything prepared and organized before getting into the actual cooking. Making Mistakes Don't be afraid to mess up. Practice makes perfect...whether it's cooking, playing the piano or skiing. Wine and vinaigrettes Sometimes wine and vinaigrettes do not go well together. If your vinaigrette is too acidic it might overpower the wine. Try to mellow the vinaigrette by adding shallots or roasted garlic. Chef Mehmet G???rs - Downtown Restaurants Istanbul Ingredients Always use the freshest ingredients possible. Good quality products makes a chef's job or home cook's job that much easier. In Season Serve fruits and vegetables that are in season. They taste better, are fresher, and usually less expensive. Definitely a win win situation. Chef Sarah Stegner, The Dining Room - Chicago #### Cooking, Culture & Change: A New Chapter in My Food Journey For as long as I can remember, food has been my language of love, my connection to culture, and my creative outlet. There’s something deeply personal—almost sacred—about standing in the kitchen, hands dusted with flour, coaxing flavors from the simplest of ingredients, and watching a dish come to life. But over the past few years, my relationship with cooking, and with content creation, has shifted. Life has demanded more of me in ways I never anticipated. As a full-time caregiver, I’ve had to step back and focus on what truly matters: my well-being, my family. And that meant giving myself permission to pause. It’s okay to take a break. It’s okay to walk away, to rest, to heal, and to come back with fresh eyes. I’ve also had to ask myself some hard questions: What do I really want to share? Where do my passions lie? What value (if any) do I still bring to the table? The truth is, much of today’s online food scene doesn’t resonate with me. What excites me is helping home cooks like you master the heart and soul of Trinbagonian cuisine—the dishes that tell our stories, the flavors that ground us in tradition, and the skills that bring confidence to your kitchen. So, as I return to content creation, my focus will be threefold: Perfecting Traditional Trinbagonian Dishes – Helping you master the classics with confidence. Smart and Practical Shopping Tips – Making sure your kitchen is stocked for success. A More Reflective Take on Cooking and Culture – Exploring the emotional connections we have to food. This journey is about more than just recipes—it’s about reclaiming our culinary heritage, learning essential techniques, and understanding why we cook the way we do. Let’s dive in. Mastering Traditional Trinbagonian Dishes with Confidence There’s a reason certain dishes feel like home. Maybe it’s the rich, smoky depth of a well-made stew chicken, or the way a warm, flaky paratha brings back memories of Sunday lunch with family. These recipes aren’t just meals; they’re part of who we are. But let’s be honest—traditional Trinbagonian cooking isn’t always easy. Common Frustrations in Traditional Trinbagonian Cooking Inconsistent results – One day, your pelau is perfect; the next, it’s too dry or too mushy. Feeling overwhelmed – Some recipes require long prep times, specialized ingredients, or intricate techniques. Fear of “ruining” a dish – If you didn’t grow up cooking these meals, you might feel hesitant to experiment. I get it. I’ve been there. That’s why I’m committed to breaking these recipes down into clear, achievable steps that take the guesswork out of cooking. Tips to Perfect Your Trini Classics Start with the basics – Master a few foundational recipes first, like callaloo, pelau, or doubles. Measure (at least at first) – While many cooks rely on instinct, using measuring cups can help you develop confidence. Taste as you go – Adjust seasonings in small increments to build flavor gradually. Get comfortable with traditional techniques – Browning sugar for stews, properly washing rice, and layering flavors through marination are essential skills. Practice patience – The best results come with time. Keep experimenting, tweaking, and tasting! Over the next few months, I’ll be restoring hacked recipes and rephotographing older ones so you have reliable, easy-to-follow guides. And yes—there will be new recipes, but at a pace that feels meaningful and sustainable. Stocking a Trinbagonian Kitchen: Smart Shopping Tips for Home Cooks A well-stocked kitchen is the foundation of great cooking. When your pantry is set up for success, you’ll find it easier to whip up meals without stress. Essential Ingredients for Trinbagonian Cooking If you want to cook Trini food regularly, these pantry staples are must-haves: Rice, pigeon peas, and lentils – The foundation of many beloved dishes. Coconut milk – A key ingredient in curries, soups, and stews. Aromatics – Garlic, onions, pimento peppers, and chadon beni (culantro). Spices – Curry powder, geera (cumin), saffron, and all-purpose seasoning. Flour – For making roti, fry bakes, and other breads. Kitchen Tools That Make Trinbagonian Cooking Easier A sturdy, sharp knife – The #1 tool for any cook. A good cast iron or heavy-bottomed pot – Essential for stews and curries. A mortar and pestle or mini food processor – Perfect for blending seasonings and marinades. Tongs and wooden spoons – For stirring and handling food without burning yourself. A well-organized spice rack – Helps you find ingredients quickly and keeps flavors fresh. Smart Shopping Strategies Make a list before shopping – This prevents impulse buys and ensures you get what you need. Buy in bulk (when practical) – Saves money and ensures you always have essentials on hand. Source authentic ingredients – Look for Caribbean markets if you’re outside of Trinidad & Tobago. Returning to Content Creation: A New Perspective When I started this site I had a full home of people to cook for, that’s no longer the case. As a result, my own recipe-making and innovating have become more sporadic. But that doesn’t mean I’ve lost my passion. In fact, it’s deepened. I’m feeling a strong pull now toward the deeper meaning behind food, culture, and tradition—why we cook, how food connects us, and the way our culinary roots shape our lives. Expect to see: Reflections on the emotional side of cooking – How food shapes our identity and experiences. In-depth explorations of Trinbagonian culinary traditions – Not just what we eat, but why. A continued focus on supporting home cooks – Whether you’re new to Trini food or a seasoned pro, I want to make the process easier and more enjoyable for you. Let’s see how this journey unfolds! I hope you’re with me. Join the Conversation! I want to hear from you! What are your biggest challenges in cooking Trinbagonian food? Are there specific dishes you’d love help mastering? Join my mailing list to stay connected. #### Corn Truck Truck with corn, Churchill-Roosevelt Highway #### Corn, Callaloo and Sorrell A true inter-generational feast. My aunt's sweet corn casserole, my mother's callaloo, and my sorrel rum punch. All together on the same stage :D #### Cranberries are not Street Food Can I just say how glad I am to be back in the swing of things where posting is concerned? :) Life has settled into something resembling a routine which allows me to realistically integrate my posts into my daily life. As many of my longtime readers know however for much of last year this wasn't the case, and this blog gathered more than its share of dust for weeks at a time. Although it may have appeared as though nothing was going on, I was still cooking and taking photos. I just never got around to uploading them and doing all the behind the scenes work that every food blogger knows has to occur before the world sees our work. Due to an overwhelming percentage of you voting for me to share what I was up to, over the next few months I hope to make many of these 'drafts' public, and I hope that the 4% of you who voted 'no' won't mind the fact that some of them may be a tad 'outdated' by the time they are released, in terms of current events. ;) Case in point, Dolores O'Riordan's concert. When the former lead singer of The Cranberries came to Trinidad in 2007, I decided to accept J's invitation. You know that early stage in a relationship where you just wanna be with them at every opportunity, and you don't want to look like you're really not into the things that give them pleasure? Well, let's just say that the highlight of the evening for me was the opportunity to document the forms of local street food that often accompany nighttime public events! Everything that I had that night was so yum! Fried Bake 'n Shark, Trini-style Burgers, Chicken and Chips and more were all on sale, made freshly on the fly, meat marinating in the open ready to go on the grill! It's always exciting for me to mill around the food stands. Working to and from them, observing the crowds, the reactions, and the differences in styles. Opening acts were the local rock bands Orange Sky and Jointpop, both of whom I enjoy immensely and, in the end, although the concert failed to turn me into a fan of Ms. Riordan's music/voice, I have always had a soft spot for 'Zombie'! #### Creamy Broccoli Soup (recipe) 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! :lol: Creamy Broccoli Soup Source: unknown Makes 6 servings INGREDIENTS: 1 1/2 lbs. broccoli cut into small florets 1 large yellow onion, coarsely chopped 1 1/4 lbs. russet potatoes, peeled, cut into 2-inch pieces (about 2 medium) 3 cups vegetable stock 1/2 cup dry white wine 1/4 teaspoon freshly squeezed lemon juice 2 bay leaves 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 cup soy milk or rice milk 1 fresh lemon for garnish - optional METHOD: To prepare the soup: Combine the broccoli, onion, potatoes, chicken stock, wine, lemon juice, bay leaves, salt, and pepper in a large saucepan. Bring the saucepan to a boil. Cover and decrease the heat to low simmering until all the vegetables are tender when pierced with a fork, about 25 minutes. To puree the soup: Remove the soup from the heat and discard the bay leaves. Ladle half of the soup into a blender along with 3/4 cup soy milk, cover and puree until smooth. Empty the blender into a large bowl. Ladle the remaining soup into the blender with 3/4 cup soy milk, puree until smooth. When finished transfer the pureed soup back into the saucepan. Thin the soup if necessary by adding a little more soy milk until the desired consistency is achieved. Taste and correct the seasonings. Reheat the soup over low heat stirring occasionally until hot, taking care not to boil the soup. Ladle into bowls and garnish each bowl with lemon zest. Serve immediately #### Crisp Lemon Chicken (recipe) Roasts have always intimidated me. When I first started getting into cooking as a hobby they were one of the first things that I attempted, and let's just say the results were often on the 'slightly raw' side. As a result, my family and I agreed that I would give whole birds an indefinite vacation and venture on to other culinary shores. Now 8 years later, it came time to confront my unresolved fears head on, thanks to the Food Challenge "Waiter There's Something in my... Roast" hosted this time around by The Passionate Cook. Now don't get me wrong. I tried valiantly to rationalize making a vegetarian offering, or something involving beef, but at the end of the day these options were all rooted in my fear of 'the bird'. I decided that it was time to call a rematch! This time cautious experience, and years of cooking shows came to my aid. I seasoned. I rubbed. I basted. And, ultimately I waited. When the timer went off it was a joy to watch the juices running under the skin, rivers of love I decided. I waited 15 minutes, in the hopes that this would ensure everything would remain moist and flavourful (I had rubbed a bit of mashed garlic under the skin of the bird ;) ) After carving everything up, that first bite was pure joy. There's nothing like being apprehensive about something you've made, and having that first taste reassure you that there was absolutely nothing to worry about. Don't get me wrong, it wasn't perfect. I probably will season it with more salt the next time around and rub the bird more liberally with olive oil, but the herbal and citrus flavours were distinct without being overpowering, the flesh was indeed moist and flavourful, and the skin was brown and crunchy. For this first 'reattempt' I couldn't have asked for more :) To round out the meal, I added Pigeon Peas and Rice, as well as a Carrot and Raisin Salad. Yum! You can look for those additional recipes on here in the near future :) Crisp Lemon Chicken Source: Empire Kosher Chicken Cookbook Serves 4 to 6 Ingredients: One 4 to 5 pound chicken, rinsed and trimmed of all visible fat Freshly ground black pepper 4 garlic cloves, pressed 2 lemons, 1 very thinly sliced, 1 juiced 5 sprigs rosemary, or 1 teaspoon dried 1 cup very thinly sliced onion 1 celery stalk with leaves, sliced into 1/2-inch lengths 1/2 cup Italian parsley sprigs 1 bay leaf 2 cups chicken stock Method: 1. Preheat the oven to 425 F 2. Pepper the chicken inside and out and rub with the oil, then the garlic. 3. Place half the lemon slices, 2 rosemary sprigs (or 1/2 teaspoon dried), half each of the onion slices, celery with leaves, and parsley inside the cavity 4. Truss the chicken tightly 5. Place the chicken breast side down on a roasting rack set in a roasting pan. 6. Place the bay leaf and the remaining lemon, rosemary, onion, celery with leaves, and parsley under the rack. 7. Add 1 cup of the chicken stock. 8. Roast the chicken for 30 minutes. 9. Remove from the oven, baste with the pan juices, and turn the chicken over. 10. Pour over the lemon juice, return to the oven and roast until the skin is crisp and brown and the juices run clear when a joint is pierced with a fork, 30 to 40 minutes. 11. Transfer the chicken to a warm platter and allow it to rest for a few minutes for easier carving. 12. Remove the rack from the pan. 13. Tilt the pan and spoon off the fat. 14. Ad the remaining stock to the pan and heat on the stove top, scraping up the brown bits, until the stock is somewhat reduced, about 5 minutes. 15. Remove the bay leaf and rosemary fronds, if using. 16. Carve the chicken and discard the cavity vegetables. 17. Remove the pan vegetables and place them in a strainer, pressing on them with a wooden spoon over the pan to extract as much liquid as possible. 18. Discard the solids. 19. Serve the chicken with the pan juices. #### Culinary Adventures, Inc. by Marilyn Tausend For me cooking is a way to visit other countries without ever stepping out of my door. I love trying recipes from other cultures, seeing the many variations in techniques and combinations as well as the similarities in how we prepare dishes for those we love. One of my dreams is to take part in the many cooking tours and classes that take place all over the world. That's why from time to time I'll be spotlighting some of the programs that I've bookmarked through the years. Maybe some of you will be able to take part and/or tell me how they were :D Bon App???tit! Culinary Adventures, Inc. by Marilyn Tausend For 20 years, Marilyn Tausend and her staff have been organizing culinary trips to some of the most out-of-the way and exciting parts of Mexico, acquainting participants with the distinct cuisine of this country. Each year, different regions of Mexico are explored with classes by both local cooks and often with such noted authorities as Diana Kennedy and Rick Bayless. Besides numerous demonstrations and classes during these trips, participants will: * explore the colorful markets, learning to identify the various herbs, fruits, chiles and vegetables that play such a major part in the cuisine. * meet the people who are growing and preparing the local foods and join them in the eating a sample of these foods. * put these culinary traditions into perspective through visits to the historical past seeing historical sites and museums. #### Culinary Chat with Chef Cheryl-Ann Shortt-Charles Coming Thursday! + 7 Days Left on My Special Famalay Patreon Offer! See this woman right here? (No, not me! lol!). This "little" lady is Chef Cheryl-Ann Shortt-Charles and I consider her one of the unsung GIANTS of the local culinary scene. A multiple medal-winning pastry chef, I first got to know her during my winning stint on Cup of Joe's "KISS Sandwich Showdown" competition. After each round she would chat with me and my opponent and deconstruct our dishes, giving helpful and supportive but unflinchingly honest reviews. She always had a practical tip and 'hack' that I could take back in an instant to my kitchen, and no matter what questions I had about my own 'mistakes' or her own dishes (which have NEVER disappointed me), she always had a straight answer. She never hid behind "secrets of the trade" or exhibited any sense of affront to the food trade 'hierarchy'. As a 'lowly blogger' I always appreciated this treatment and consistent encouragement of my own curiosity. For the past two years the public has been able to enjoy her offerings on a regular basis, both through her regular appearances on TV's "Cup of Joe" as well as through her cooking at Aroma Café and Culinary Studio (the home of "Cup of Joe" studios). I knew that if I wanted to gather some home cook kitchen hacks for my ::MISSION series, she was the one to talk to. We recorded that segment today and I'm happy to report she didn't disappoint! As always, paid patrons will have access to the final video before the general public, most likely on Wednesday. Also! For the first time, I'll also be giving paid patrons access to a full-length "director's cut" of my chat with Chef Cheryl which will NOT be released publicly!! The videos will be posted on the blog however they will be first released to my social media channels Facebook & Instagram on Thursday! Make sure you're following both :)  Stay Tuned! *** Follow Chef Cheryl on Instagram: https://www.instagram.com/chefcherylsc/ Follow Aroma Café and Culinary Studio on Instagram: https://www.instagram.com/aromaculinarytt/ ***' Not yet a patron and would like to become one? Unlock my exclusive videos & recipes & MORE for ONLY $1 USD/month - AND!- when you join my Patreon Famalay TODAY at the $5 USD level in addition to all the current benefits at that level you'll ALSO get YOUR NAME in my On-Screen Video Credits as well as 2 of my E-COOKBOOKS and a HANDWRITTEN POSTCARD! (Offer ends Nov. 17). Your support offsets the ongoing costs of content creation and distribution! ????   #### Culinary Confessions Every now and again I like to take a look at what people are searching for here on TriniGourmet.com. It gives me ideas on what to create next, and what to expand on :) Not surprisingly there are always a few searches for pork (esp. geera pork). Although this is a Trini cooking site it is also a kosher one, so there won't be any recipes prepared here for exclusively pork dishes. I don't worry too much about this omission as there are recipes for these things floating on the net and I think the quality of this site is high enough to make up for the absence of the occasional treif product. However, not all of my omissions are due to religious/dietary restrictions. The other day I noticed a lot of searches for oxtail. Just reading the word makes me shudder all over. That's one ingredient/dish that I've never been able to stomach (figuratively and literally). The smell, the sight, the texture.. ack ack ack, it's enough to make me leave a room :cry: So no... there won't be any oxtail recipes proliferating here either, however in the glorious array that is the internet many other recipes do abound, including this one for oxtail stew with butter beans. Feel free to check it out! Happy Eating! :) #### Cultura y Cocteles – A Fusion of Flavors and Rhythms Last week, I had the distinct pleasure of attending the launch of Cultura y Cocteles at the Hyatt Trinidad. Let me tell you, if you’ve ever dreamed of combining your love for exquisite cocktails and appetizers with the vibrancy of Latin American culture this is an event you’ll want to add to your calendar. Every Thursday night, the Hyatt will now transform into a hub of Latin rhythms and tantalizing tastes, featuring cultural displays and culinary delights, all in collaboration with the Latin embassies here in Trinidad. This inaugural night was a celebration of everything I adore about Latin cuisine and culture – warm hospitality, rich history, and bold flavors. There were cultural highlights from the embassies of Mexico, Peru, and Venezuela. Each one bringing a unique touch to the evening, making it feel like a mini tour through some of Latin America’s most flavorful and dynamic countries. From tacos to quesadillas to guacamole, it was an evening packed with culinary inspirations that had me itching to get back to my kitchen to recreate these delicacies at home. But first, let me walk you through this exciting experience. A Night of Discovery: Flavors, Music, and More The night opened with live performances by Voces de Promesa, setting the tone with their passionate renditions of Latin favorites. The music alone transported us to the heart of Latin America, but it was the tequila tasting class that truly piqued my curiosity. Hosted by the Mexican Embassy, we were treated to a tasting of Selección Imperial Tequila, where I learned that tequila is much more complex than what we often think. We sampled three different varieties: Blanco, Reposado, and Añejo. Now, I’ve always enjoyed the occasional margarita, but this was a revelation. Tequila, like rum or whiskey, can be nuanced, layered, and utterly captivating. Let me break down the types of tequila for you, just as I learned: 1. Blanco: Bottled immediately after distillation, giving it a sharp edge and an intensity similar to our local white rum. 2. Reposado: Aged between 2-12 months, with honey-like notes that mellow the intensity. This was a crowd favorite! 3. Añejo: Aged between 1-3 years, giving it a smooth, rich flavor profile tinged with hints of stone fruit. My personal favorite, and one I’ll definitely be adding to my collection. The tequila tasting was a reminder of how cooking, much like tequila production, is an art form. It’s all about patience, knowing your ingredients, and giving each element the time and attention it deserves. If you’re like me, always seeking to explore new flavors and perfect culinary techniques, then nights like this are an inspiration to dive deeper into Latin cuisine. Cultural and Culinary Showcases: A Taste of What’s to Come What I loved most about Cultura y Cocteles is how it blended Latin heritage with local touches, offering an experience that was both familiar and new. The Hyatt promises to spotlight different embassies every Thursday night, meaning each week offers a new culinary adventure. And for those of you who enjoy a little dance with your dinner, the last Thursday of every month will feature performances by the Caribbean & Latin Dance Association of Trinidad and Tobago (CALDATT). Imagine dining on the perfect quesadilla, sipping on a well-crafted margarita, while watching expert dancers twirl to the sensual beats of salsa. It’s the kind of evening that leaves an impression, the kind of night that lingers with you long after it ends. Culinary Inspiration: Bringing Latin Flavors Home As I savored each bite of the appetizers (the guacamole was so creamy, with just the right amount of lime!), I couldn’t help but think of my own kitchen. For those of us who love to cook but may feel daunted by unfamiliar cuisines, these events offer the perfect opportunity to learn. Latin dishes like tacos and quesadillas are approachable and endlessly customizable – perfect for home cooks who may feel nervous about attempting more complex dishes. Here are a few tips I picked up that can help you master these Latin-inspired dishes at home: • Guacamole: It’s all about balance – lime juice and salt are your best friends here. Don’t be afraid to taste and adjust until you get that perfect creamy, tangy bite. • Tacos: Simplicity is key. Whether it’s shredded chicken or slow-cooked beef, let the ingredients shine. And remember, a good taco is all about the tortilla – if you can, go for fresh corn tortillas. • Tequila Pairing: After the tasting, I’ll definitely be more mindful of the types of tequila I use in my drinks. A smooth Añejo works beautifully in a cocktail, while a bold Blanco is perfect for a classic margarita. Why You Shouldn’t Miss It Whether you’re a seasoned foodie or someone just starting to explore new culinary horizons, Cultura y Cocteles is an event you can’t miss. It’s a chance to not only enjoy expertly crafted dishes and drinks but also to learn and explore. For those of us who sometimes feel unsure in the kitchen – whether it’s fear of failure or simply feeling overwhelmed by unfamiliar recipes – events like this can spark creativity and build confidence. You’ll leave inspired, with new flavors to try, and maybe even the desire to recreate some of these dishes for your loved ones. Featured nights of cultural and culinary offerings from individual embassies will continue throughout the series, so I highly recommend you follow the Hyatt’s social media (links below) to stay updated on what’s next. Every Thursday night is now an opportunity to immerse yourself in a new culture through its food, drinks, and performances. Experience It for Yourself If you’re looking for an evening that’s a little out of the ordinary, full of bold flavors, and rich with culture, head over to the Hyatt Trinidad this Thursday. Trust me, whether you’re sipping on a handcrafted margarita or nibbling on a freshly made quesadilla, you’ll find yourself transported. And who knows, you might even leave with a few new kitchen tricks up your sleeve. To learn more or make a reservation, contact the Hyatt at: Phone: (868) 621-6550 Instagram: @HyattTrinidad Facebook: Hyatt Regency Trinidad #### Current Poll: How Do You Prefer To Receive Your RSS Feeds? Hi there! And an even more special hello to all of you in RSS feed land :) Currently TriniGourmet sends out the first 2 or 3 lines of a post to those who have chosen to subscribe via this method. I did this for several reasons, however if there is an overwhelming desire for the whole post to be sent out I may reconsider :) Let me know! [poll=3] And if you haven't already subscribed what are you waiting for? :) Enter your email address in the box below to receive a notice everytime there's a new post at TriniGourmet.com! Your information will not be sold or shared. Delivered by FeedBurner #### Curried Potato Chips (recipe) 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 the damp rainy days we've been having here on an almost non-stop basis. Although the rain may be worrying the Carnival die-hards, I find it rather cozy, and there is nothing like grey skies that makes me want to whip up a homey thing or two stoveside. Something homey like these curried potato chips. Curried potato is a regular side here in Trinidad, but rarely does one see it in chip form. That's a shame because the flavours are just as lovely when combined with a salty crunch. With my recently purchased Avon mandoline I was able to make wavy chips, something I've always wanted to be able to do :) To cool things down, I served the chips with some ice-cold basil lemonade. I seem to be on a bit of basil beverage trip recently but as I've said before, the flavour really enhances traditionally sweet drinks, mellowing them out a bit and giving them a rounder profile. I'll post the recipe for the lemonade in a few days, until then here's the one for the chips! Do note that the amounts can easily be scaled upwards to cater for more mouths :) Curried Potato Chips INGREDIENTS: 2 large Idaho or Russet potatoes 2 cups peanut oil, for frying 1 tsp garlic sauce 2 teaspoons madras curry powder kosher salt METHOD: 1. Using a mandolin, thinly slice the potatoes 2. In a large heavy pot, heat the oil to 360F. 3. Fry the chips in batches, draining on a stack of paper towels. Be sure to salt each batch while it's still hot! 4. In a small bowl, add 2 teaspoons of frying oil with the garlic sauce and the curry powder and salt and stir well. 5. Carefully toss the chips with the oil mixture. 6. Serve immediately. This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Curried Pumpkin and Rice (recipe) This dish came up as a whim on my part. I quite like it and think it makes an attractive side to a meat entree. It's also great all by itself (as I sometimes have it) :) Because it's vegetarian in nature I think it may also be a great addition to the menus of any of you who may be planning Tu B'Shevat seders. I'll be featuring more vegetarian dishes in the run-up to this fun and super-healthy Jewish holiday! :) Curried Pumpkin and Rice Serving Size: 4 -6 Ingredients: 1 1/2 - 2 lbs. pumpkin, peeled and diced 3 tablespoons extra-virgin olive oil, divided 2 cloves, garlic minced sea salt and pepper 1 onion, finely diced 3 teaspoons curry powder 2 cups, rice 2 tablespoons chadon beni/cilantro, chopped 1/2 cup pimentos, chopped Directions: 1. Pour oil into large pot, heat on medium-high 2. Add onions, pimentos and curry powder 3. Fry for 3 to 5 minutes 4. Add chopped pumpkin and garlic. 5. Season liberally with salt and pepper 6. Cover and cook for 15 minutes, stirring occasionally 7. Bring 3 cups water to boil while pumpkin cooks 8. When 15 minutes are up add 2 cups of rice to pot. 9. Stir to coat, toasting slightly for about 3 minutes 10. Add 3 cups of hot/boiling water 11. Bring pot to a boil 12. Stir, cover, and reduce heat to low 13. Test after 30 minutes for doneness 14. Adjust seasonings. 15. Stir and 'mash up' the pumpkins chunks slightly. 16. Stir in chopped cilantro. #### Curried Rice (recipe) I have no idea why coconut and curry go together so well, but I'm sooo glad that they do :D This rice recipe leaves the rice grains moist and creamy :) Curried Rice -------------------------------------------------------------------------------- Adapted from a recipe by: GraceFoods.com Serving Size: 6 Ingredients: 3 cups (750ml) water 1 cup coconut milk 1 tbsp. curry powder 1/2 teaspoon grated ginger 2 cloves garlic, chopped 1 sprig thyme 2 stalks escallion, chopped 1 medium onion, sliced 2 cups rice 1 teaspoon salt Directions: 1. Bring water to a boil and add coconut milk, curry powder, ginger, garlic, thyme, escallion and onion. 2. Allow to boil for three minutes. 3. Add rice and salt. Stir and cover with a tight lid, 4. Lower heat to low and allow to steam until rice grains are tender. #### Danish Kringle (recipe) I originally made this recipe for a 2007 edition of "Weekend Breakfast Blogging: Ethnic Dishes With A Twist". Since then it has generated quite a bit of traffic, especially from Chowhound, something that -really- makes me smile :) In the original challenge the host wanted us to make a dish from a culture, country, or ethnicity other than our own. Well wow, that really left me in a bit of a tizzy :) I wasn't (at the time) familiar with that many breakfast dishes, and those that I did know invariably came from my own cultural/ethnic/national mixes. Nothing I found peaked my interest until I pulled out a vintage cookbook that I used to look through a lot as a child but have never seen my mother use. She says it was a gift but nothing in it ever appealed to her. Was she insane? Just look at that cover :D If this couldn't give me the answer, nothing could. I was not disappointed. The chapter "Breads from Abroad" opened with a stunning photo and recipe for a Danish Kringle. I knew that this would be my contribution immediately! I loved everything about the recipe. The name, the photo, the ingredients, the description. From Better Homes and Gardens' Meals with a Foreign Flair: Flaky butter-rich layers fold around sweet'-n-spicy raisin filling; crisp almonds toast atop! And flaky it was indeed. Just look at it falling apart as I chowed down :lol: If you've been turned off by cloyingly sweet supermarket danishes, you'll definitely appreciate the subtleness that the icing sugar filling contributes to the dough. Definitely a 5 star recipe. Very similar to the croissants which I made earlier this year (and am yet to post d'oh!) but much less labour intensive :D I don't know how many Danish readers I have but I hope I did your bread some justice :) From Wikipedia: Kringle is a pastry developed in Scandinavia. In Danish and Norwegian the word is kringle, plural kringler; Swedish: kringla, plural kringlor; Icelandic: kringla, plural kringlur; Finnish: rinkeli. The word origins from Old Norse kringla, meaning ring or circle. In Scandinavia kringle denotes the pretzel-like knotted shape rather than the pastry type. Kringles may be made from puff paste (like Danish pastry) or yeast dough, filled with remonce or marzipan and raisins, sprinkled with coarse sugar, nut flakes or iced. Small saltkringler also exist, being the Danish word for pretzels. Kommenskringler are half-hand-sized breads in kringle shape, made from unsweetened yeast dough with caraway seeds. Sukkerkringler are similar, but sprinkled with sugar instead of caraway. Kringles are still popular items in modern Danish bakeries. The kringle symbol is one of the few ancient guild signs still being used and a golden kringle sign is often hung outside bakeries. Danish Kringle (recipe) Recipe from: Better Homes and Gardens' Meals with a Foreign Flair Makes 2 Kringles INGREDIENTS: Dough: 3/4 cup butter 1/4 cup sifted all-purpose flour 1 package active dry yeast 1 beaten egg 3/4 cup milk 3 tablespoons sugar 1 teaspoon salt 3 to 3 1/2 cups sifted all-purpose flour Raisin Filling: Add 1 teaspoon ground cardamom to 1/4 cup soft butter; gradually stir in 2 cups sifted confectioners' sugar. Blend in 2 tablespoons cream; add 1 cup light seedless raisins and mix. Almond Topper: Combine 1/4 cup sugar and 1/2 cup halved almonds DIRECTIONS: 1. Cream butter with 1/4 cup flour 2. Roll between sheets of waxed paper to 10 x 4 inch rectangle. Chill. 3. Soften yeast in 1/4 cup warm water 4. Mix egg, milk, sugar, salt, yeast; stir in flour for soft dough 5. On floured surface, roll to 12-inch square; place chilled butter in center; overlap sides of dough atop butter. 6. Turn dough 1/4 way around; roll to 12-inch square 7. Repeat folding and rolling twice more. 8. Wrap in waxed paper. 9. Chill 30 minutes 10. Roll to 24x12 inch rectangle. 11. Cut lengthwise into 2 strips 12. Spread each with Raisin Filling and roll as for jelly roll, starting with long side. 13. Moisten edges; seal 14. Stretch each to 30-inch length without breaking 15. Place seam sides down on greased baking sheet shaping as shown 16. Flatten to 1/2 inch with rolling pin 17. Brush Kringles with beaten egg; sprinkle with Almond Topper 18. Cover, let rise til double, 25 minutes 19. Bake at 375 for 25 to 30 minutes, or till golden Amazon.com Widgets For more recipes like this one check out the Bread & Baking section of Veni Mangé - The Trinigourmet Amazon Bookstore. This post was originally published on August 27, 2007. It has been updated once since then. #### Daring Cooks: Gluten-Free Indian Dosas (recipe) 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 were also given; a curried chickpea filling and a coconut curry gravy. I decided to use the recommended filling but broke away and made a Tridoshic Dal recipe that I've had my eye on for a few years. I've noticed that gluten-free flours don't brown up like traditional ones do, so the dosas were a good bit paler than what I'm used to. That didn't affect the taste though and I really enjoyed how they came out. The filling however was not as satisfying. The proportions and seasonings were all wrong where my preferences were concerned. The seasonings were much too overpowering. I tried to balance things out by adding some tomato but even that wasn't enough. My next recourse would have been to throw in some coconut milk but that would have turned it into a sauce, which wasn't what I wanted. I had no choice but to leave it be. Although J said he liked it in the future I will stick to my tried and true curried channa recipe. The true star of the ensemble was the Tridoshic Dal. Warm, comforting and blissfully aromatic, it was the perfect balance to the spiciness of the filling and formed a great sopping sauce for the dosas as well :) In the end I think that the success of this dish lies in finding the right balance of flavours in the fillings and sauces. I definitely want to play around some more! Any adventurous suggestions? I'm glame for (almost) anything, just no pork or shellfish please ;) Indian Dosas Source: Debyi of Healthy Vegan Kitchen Serves 4 INGREDIENTS: 1 cup (120gm/8oz) spelt flour (or all-purpose, gluten free flour) ½ tsp (2½ gm) salt ½ tsp (2½ gm) baking powder ½ tsp (2½ gm) curry powder ½ cup (125ml/4oz) almond milk (or soy, or rice, etc.) ¾ cup (175ml/6oz) water (you will need more if using gluten-free flour, add gradually) cooking spray, if needed METHOD: 1.Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth. 2.Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed. 3.Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes 8 pancakes. #### Dem Tiefin' We?!?: Copyright infringment and the local blogging community Graffiti Art - Queen's Park Savannah This post was originally published on November 11, 2008. It has been updated 3 times since then. Last Update November 5, 2010 This post was originally written in November 2008 when I was shocked to learn that an application on Facebook was flagrantly using my images. I'm no stranger to finding my images on other people's sites and I'm usually quite flattered. In most cases bloggers and social network users credit or link to TriniGourmet, and in most of the cases I've spotted so far, they have kept the copyright watermark tag on each photo. What made this case different was that not only were my images used without my permission, and without credit, the individuals involved had also carefully cropped my watermark out of EVERY image involved. This clearly had not been an oversight on their part! Adding insult to injury they were also Trinidadian! After sending a sternly worded email to the creators requesting credit be given, or the watermarks be restored, their response was to pull the application down, rather than mention this site as the origin of the images. Amazing! As a result I have added a Copyright Notice to this website, regarding the use of my images as I would prefer them. Funny thing is for non-commercial use I have no problem letting my images be used for free, or even without written permission (as long as my watermark is kept/or a link to this site is provided). It really is amazing to me that some people aren't even willing to do that! Since that time, a similar attitude has been displayed, by locals, towards the works of Guyanese based Trini blogger Chennette as well as my local compatriot Lilandra who awoke to find one of her photos boldly featured (but not credited) in the local Trinidad Express newspaper!. Matters reached a head late last year when a vigilant reader alerted me to the fact that a UK based Caribbean website had lifted approx 10 images and recipes wholesale for use on 3 commercial online properties that they ran. They had also taken material from Chennette, Lilandara and Cynthia of Tastes Like Home. Unlike previous infringers, they were extremely reticent to remove the material and the tug of war was very draining. It eventually laid to me taking a long hiatus from running this site as much of my passion was temporarily dimmed. Especially as many readers of this site thought that I was the petty/wrong one! Fortunately, in the end international law is on my side, as is the international blogging community. A lesson hard learnt by a small publication called Cook's Source earlier this week when it became apparent that for years they have been reprinting (without permission) the images and words of food writers both large and small. In my mind these infractions are made even even more hurtful because they are being committed by people who share our background and in most cases are representing public institutions that one would hope would be aware of concepts such as intellectual property and 'journalistic integrity'. C'mon people is it really that hard to attribute the work of others? Are you afraid it will take away from your own material? If we're good enough to be stolen from, we're good enough to be compensated for doing -your- legwork. In my case I mainly only ask for attribution. Other bloggers require payment, and that's also their right. If you're not willing to invest your money and time to create visuals for your site these are parameters that you need to respect.If you are asked to remove an image do so. If you are asked to credit an image, do so. If you are asked to pay for an image, do so. And do it quickly, and with a smile. That is unless you are willing to find yourself on the opposite side of a DMCA violation shutdown. (For local bloggers who have experienced print publication of your images the de facto advice seems to be to send a legal letter and an invoice. The success rate of this approach hasn't been confirmed, but it's something!). The biggest change I've made in the time since then is a more prominent watermark on all my images. I'd love to not have to have it all, but I have noticed that the rate of 'borrowing' has dropped dramatically since doing so. It appears most internet 'borrowers' want an image that they don't have to pore over for too long. Something with a quick right-click and crop is up their theft alley. The easier you make it for them (through a small discreet watermark or no watermark at all) the more vulnerable you are making yourself. If you're a blogger who has experienced copyright infringement I'd love to hear your experience and how you handled it.! ETA (April 8, 2010): In response to the revived interest in this topic Chennette has let me know that in the 1.5 years since this post was originally published the Trinidad Express has made no move to acknowledge her claims to her work, as published by them. She is again moving forward with legal action and has written an amazing post on the whole matter entitled "Copyright, Blogging and the Media" Excerpt: "What annoys me about the theft of the photos by big media houses in Trinidad and Tobago and the region, apart from revelations of ignorance of the law governing their particular environment, is the disrespect for the online community and the role we play in recording and sharing our history and culture. Complete disrespect. The small Caribbean food blogging community for example has a dedication and generosity that has produced, in a relatively short period of time, a wealth of information, stories, recipes and photos that rival the archives of local newspapers with its focus on local foods and traditional recipes." Read the full post. ETA (November 5, 2010): Trinidad Newsday apparently really enjoys being a repeat offender! Today they are once again in the spotlight for lifting an image from AKA_LOL and stripping his watermark! ETA (April 7, 2010): Since this post was originally published several bloggers and makeup artists have let me know about their image portfolios being lifted for more print newspaper articles, as well as online sites. The most recent report ocurred today, via Georgia Popplewell of Global Voices and Caribbean Free Radio. Not only was her image lifted and printed by Newsday, they had the nerve to slap their OWN watermark on it. Amazing! You can read her account here. ETA (Nov. 13, 2008): Since I originally wrote this article I have learnt that the Express has also used Chennette's work without attribution, permission, or compensation. It leads me to wonder if those bloggers whose images are in Flickr's directory (mine aren't) are especially vulnerable. In the days that have passed since this post was originally made I have received messages of support, many stating that this is something that the Express has been doing for quite some time. Tsk tsk tsk. I have to send special thanks to those bloggers who have linked to this article and have helped to spread it among the local online community. We definitely have to watch our own backs and it's sad that rather than taking our journalistic cues from the old guard, it appears that they need to be learning that from us... Helpful Articles • What Do You Do When Someone Steals Your Content? • Protect Your Blog and Counter Copyright Thefts • How To Defend Your Blog's Copyright • Intellectual Property in Trinidad & Tobago #### Deviled Tomatoes (recipe) Vegetarian Express is one of my all-time favorite cookbooks because I can always rely on it to provide a simple quick accompaniment or entree to a more lavish menu. This recipe for deviled tomatoes was used to provide an accompaniment to a meal I made recently of Broccoli Gratin and Fettucine Spaghetti Alfredo. It not only provides nutritional balance but a lovely burst of red to the plating. Even better, it takes no time to put together :) Deviled Tomatoes -------------------------------------------------------------------------------- Recipe By: Vegetarian Express : Easy, Tasty, and Healthy Menus in 28 Minutes(or Less!) Serving Size: 6 Ingredients: 6 ripe plum tomatoes 2 slices whole-grain bread, torn into several pieces 2 teaspoons canola oil 2 to 3 pinches each of several dried herbs Directions: 1. Preheat the broiler in your oven 2. Cut the tomatoes in half and arrange on a baking dish 3. In a food processor combine the bread, oil, and dried herbs. 4. Process to get even coarse crumbs 5. Sprinkle the crumbs over the tomatoes 6. Broil for 3 to 5 minutes. #### deVine Saturdays @ MoreVino Learnt about the following from Island Spice :) deVine Saturdays: Get in the spirit. Complimentary pastelles with every bottle of wine. Live Parang from Los Parranderos de UWI. @ MoreVino, Ariapita Avenue, Port of Spain (Trinidad) I have mixed feelings about MoreVino. I love the location and the ambience, however the last time I was there the baba ganoush was ice cold and they brought the wrong drink order. Maybe this will convince me to give them another try? #### deVine Wine & Spirits Festival (2007) (click image to view full size promo) Fresh on the heels of Taste T&T is the deVine wine festival. I can't wait :) #### Dewar's Scotch Tasting: Entering the World of Spirits Friday, October 19th found me at the Trinidad Hilton's Grand Ballroom, for a Dewar's Whisky Tasting with their Global Brand Ambassador Fraser Campbell. Although I consider myself a neophyte to the world of spirits, I'm not that much in the dark that I don't know that Dewar's is highly renowned. What I didn't know though is that it is also the most awarded blended scotch whisky in the world! About DEWAR’S® Founded in 1846 by John Dewar, DEWAR’S has grown from a small wine and spirits merchant shop in Scotland, to one of the largest Scotch whisky brands in the world.  Best known for its iconic DEWAR’S White Label, the top selling blended Scotch whisky in the USA, it has expanded its family to create a portfolio of premium and super premium whiskies including DEWAR’S 12 Year Old, DEWAR’S 15 Year Old, DEWAR’S 18 Year Old and the exclusive DEWAR’S Signature. These whiskies are crafted using the DEWAR’S oak marrying ageing process. Pioneered by DEWAR’S in 1899, it involves returning the hand-crafted blend to vintage oak casks for further maturation. The result is a smoother taste with a long, lingering finish; a taste that wins medals and applause, making DEWAR’S the world’s most awarded Scotch. Above: Preparing The Penicillin, my favorite cocktail of the night! Redolent with ginger flavor, it definitely had me feeling that the holiday season was coming soon! Give it a try! Dewar's Penicillin 2 oz. Dewar's 12 Years 1/4 oz. Lemon Juice 3 Ginger Slices 1/4 oz. Honey Syrup (equal amounts of Honey and Water) 1/4 oz. of Malt Whiskey of Islay (e.g. Laphroig) Media personality Jason "JW" Williams was our emcee for the night All Scotch is whisky. All whiskies are not Scotch. So began Dewar's Global Brand Ambassador Fraser Campbell in his introduction to the Dewar's product line and whiskey in general. Indeed Scotch is just the internationally recognized term for "Scotch Whisky" For a complete neophyte like myself it was pretty eye-opening! So what is whisky? From Wikipedia: Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak. A passionate dance performance, the first of two, from Jody Akal-Gonzalez and Mike Gonzalez of the N9 Dance Company 3 of the 5 whiskies we sampled Over the course of roughly an hour, guided by Campbell, we learned more about the Dewar's whisky aging process and tasted four bottles in their product line. Three blends, and one single malt. DEWAR’S 12 Year Old - Buttery & Mellow. Vanillas and caramel. This was a very accessible flavor, it would go well with coconut water and I think would appeal to people who may not be familiar with scotch. DEWAR’S 15 Year Old - Warm & Complex. Smooth, well-rounded with a long and warming finish. Hints of honey, toffee and coconut as well as cooked fruits really come through. This was my favorite of the four! This would go great with fruit cocktails or just plain soda. DEWAR’S 18 Year Old - Oaky with a lingering aftertaste, this whisky seemed to resonate much more strongly with the men at our table than the women! It was definitely bold! DEWAR'S Aberfeldy Single Malt - Honey notes popped up again, as well as a raisin-like sweetness followed by subtle spice. At first I found it a little puzzling, but after several sips the full profile really developed on my tongue and I realized I quite enjoyed it. For some reason I couldn't get the idea of pairing it with Asian-inspired dishes out of my head. I may need to give that a try! How gorgeous are those whiskey tears (also called legs)? It was quite enlightening as well to learn that single malts were not necessarily "better" than blended whiskeys. A popular misconception that has seeped into the general consciousness.  Great whiskies are unique in their own ways and master blenders play a huge role in this! The second performance from the N9 Dance Company.  The second cocktail of the night, the Dewar's Dramble. Dewar's Dramble 25 ml freshly squeezed lemon juice 50 ml Dewar's 15 year old 12 ml Sugar Syrup (2:1 ratio sugar:water) 10 ml Crème de Mûre Blackberry Garnish Although I didn't get a chance to sample Dewar's Signature 25 Year Old (shown above) the satisfied moans and sighs from those around seemed to be a resounding endorsement! Description:  A sophisticated and elegant whisky which truly thrives on the tongue: fresh fundaments of rich apple and apricot are lifted by thick floral notes and honey battles smoke for dominance in a slow, heady finish. A special thank you to AMCO and Dewar's for the invitation. I do look forward to covering and sharing more about the spirits market here in Trinidad & Tobago! For even more coverage of this night's events check out the Dewar's highlight album on my TriniGourmet and SarinaNow Instagram feeds (both have different content!) About Fraser Campbell Having been a firm fixture in the global bar scene for almost two decades, with stints in the UK, Australia and Spain, Campbell has an enormous wealth of industry experience to bring to his role as Dewar's Global Ambassador. With his valuable insight in the global bar scene he has developed a focused Drink Strategy across the whisky portfolio to help further establish the Dewar's brand. #### Dining With Saints (CIC Old Boys' Association) Learn more/get tickets via Facebook :) #### Discover Trinidad and Tobago: Trinidad - Eating out Blondie - Ruby Tuesdays (Trinidad) Photo taken by the lovely and generous Chennette ;) The tourist guide "Discover Trinidad and Tobago" has a guide to eating out in the North-West. Because of its geographic focus the only establishments mentioned are those in and around the capital (Port of Spain). Excerpt: The north west has everything from fine dining restaurants to fast food outlets; intimate family-run establishments to street vendors serving up tasty local specialities. One popular area for diners is Ariapita Avenue, where fine dining restaurants stand side by side with grill houses and wine bars. Street vendors rule the Western Main Road, in St James. In the wee hours of the morning, it is common to see locals queung up for jerk chicken, roti, homemade ice cream, doubles, and even Chinese food. The malls in this area have extensive food courts that cater to a wide variety of tastes. Read the complete: "Guide to eating out - northwest Trinidad" #### Divali Menu Deyas flickering in the wind during Divali celebrations in Trinidad and Tobago, Adam Smith Square WoodbrookFriday November 5th, 2010 was Divali in Trinidad and Tobago, a public holiday. Divali (also known as Diwali or Deepavali) is the Hindu festival of lights, and one of my favourite religious celebrations. Growing up, much of the students at my prep school, including myself,would assemble on the evening of the Divali celebrations to help our Hindu classmates to fill and light the deyas and to take part in the puja which featured performances by our friends :) To learn more about the meaning and history of this festival visit Divali on Wikipedia. This year our menu consisted of the following. Recipes to follow! • Buss-up-Shut Roti • Dhalpuri Roti • Curried Potato & Channa • Tomato Choka • Mixed Vegetable Curry • Steamed Rice • Trinidad Barfi • Trinidad Parsad Divali celebrations are held throughout Trinidad at both private and public locations, and participation is not restricted to Hindu followers. One of my favourite locations to take in the lights is Adam Smith Square in Woodbrook. The cross-section of families and individuals from all walks of life always brings a smile to my face and reminds me of the Divali celebrations of my childhood. To learn more about the holiday and its celebrations in Trinidad take in this video I made two years ago for my Kimchi x Kallaloo project. #### Dominican Coconut Rum Punch (recipe) This post was originally published on June 16, 2009. It has been updated twice since then and has been featured on Wellsphere.com. When Trinidad was all abuzz with preparations for the Summit of the Americas I got the wild idea to feature the foods of the member nations as part of a buildup to the actual event. Except for one entry unfortunately that didn't happen as things got unexpectedly busy on my side. I did however cook up a storm though and those regional specialties will eventually all see the light of day on here :) This recipe from Dominica is deliciously addictive and is guaranteed to go straight to your waistline! :) It reminds me a lot of a Puerto Rican coquito. Dominican Coconut Rum Punch Source: Adapted from a recipe on Dominica Recipes INGREDIENTS: 3 cups coconut milk 1 box evaporated milk 1 tin condensed milk 2 cups white or dark rum 1 drop almond essence 2 drops vanilla essence 1 pinch ground nutmeg Couple sticks of cinnamon METHOD: 1. Simmer coconut milk with cinnamon half to one hour with cinnamon sticks. 2. Cover and let cool overnight. 3. Add condensed milk & evaporated milk, rum, nutmeg and essences. 4. Serve over ice cubes or crushed ice. #### Dorie Greenspan's Molasses Cake Man oh man it feels so good to be back in the kitchen again!  I haven’t baked in ages, definitely not for the year, so I thought that it would be fun to try my hand , last month, at a cake for my monthly “Potluck and A Movie” lime which I started a few months ago. A post crossed my way on my Instagram from rainydaybites about her #rainydaybitescookbookclub and when I saw that they would be cooking from Everyday Dorie by doriegreenspan (one of my favorite cookbook authors!) I just knew I had to take part. Taking part in challenges was something I would do regularly when I first started TriniGourmet. I loved them for how they stretched my culinary abilities and repertoire, as well as for the sense of community that they fostered. Now that I’ve gotten back into them I think I’ll keep it up! This recipe was for a Molasses Cake and it was a hit all around, even with those who don’t have much of a sweet tooth. It’s texture is almost fudgy and when combined with the white chocolate glaze it is elevated to the almost sublime. Such a simple recipe as well, I dare to say it’s practically foolproof!For copyright reasons I can’t repost the recipe here but a google search may be able to pull it up, otherwise I highly recommend you pick up a copy for yourself ! Have I mentioned that Dorie is one of my fave cookbook authors? Here are some more recipes of hers from the archives! 15-Minute Magic Chocolate Amaretti Tortehttps://www.trinigourmet.com/15-minute-magic-chocolate-amaretti-tort / Banana-Apple Crisphttps://www.trinigourmet.com/twd-banana-apple-crisp/ Parisian Apple Tartletshttps://www.trinigourmet.com/parisian-apple-tartlets/ Chipster-Topped Brownieshttps://www.trinigourmet.com/chipster-topped-brownies/ Tiramisu Cakehttps://www.trinigourmet.com/tiramisu-cake/ Banana Cream Piehttps://www.trinigourmet.com/set-the-house-on-fire-banana-cream-pie-recipe/ Chocolate Armagnac Cakehttps://www.trinigourmet.com/chocolate-armagnac-cake/ Caramel Crunch Barshttps://www.trinigourmet.com/caramel-crunch-bars/ Floating Island/Île Flottanthttps://www.trinigourmet.com/floating-islandile-flottant/   #### Double Corn Spoon Bread with Green Chiles (San Francisco Chronicle's Top Recipe of 1992) The contrasting tastes and textures of cornmeal and fresh corn kernels enrich the following recipe from Georgeanne Brennan. Tasters at the San Francisco Chronicle really liked the charred fresh chiles and the light, souffle-like texture. Serve this anytime -- even for a light supper with a green salad and French bread. Brennan started writing for the Food section in 1982. She is the author of: Potager: Fresh Garden Cooking in the French Style, Glass Pantry, and The Food and Flavors of Haute Provence among others. INGREDIENTS: 2 tablespoons butter 6 large, fresh green chiles (such as Anaheim), roasted, peeled and seeded 1/2 cup grated Monterey Jack cheese 1/4 cup grated sharp cheddar cheese 3 eggs, yolks and whites separated Kernels from 2 fresh ears of corn (yellow or white) 2 tablespoons yellow cornmeal 2 tablespoons flour 1/3 cup milk 2 tablespoons sour cream 1/2 teaspoon salt INSTRUCTIONS: Preheat oven to 350???. Butter an 8-inch-square baking pan with 1 tablespoon of the butter. Place the chiles in a layer on the bottom of the pan, and sprinkle all but 2 tablespoons of the cheese on top of them. Beat the egg whites until fluffy, but not stiff. In another bowl, mix together the egg yolks, corn kernels, cornmeal, flour, milk, sour cream and salt. Fold the whites gently into the yolk-flour mixture. Spoon over the cheese and peppers. Cut the remaining butter into small pieces and scatter over the top. Sprinkle the remaining cheese over all. Bake for 20-25 minutes, or until all but the very center is set. Serve hot. Serves 8 Per serving: 150 calories, 7 g protein, 10 g carbohydrate, 10 g fat (5 g saturated), 100 mg cholesterol, 252 mg sodium, 1 g fiber. #### East Indian Chickpea Salad (recipe) 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 dish has definitely helped to change that for me! East Indian Chickpea Salad INGREDIENTS: 4 1/2 cups garbanzo beans, cooked 6 scallions, thinly sliced 2 tablespoons lemon juice 3/4 teaspoon salt 1/4 teaspoon ground black pepper 2 teaspoons cilantro, minced 1 fresh hot green chili, minced 1/4 teaspoon cayenne METHOD: 1. Pour contents of chickpea cans or home-cooked chickpeas into a saucepan. 2. Bring to a boil. Drain, discarding liquid. [You can skip this step if you've just cooked your chickpeas]. 3. In a serving bowl, combine chickpeas with the other ingredients. 4. Mix well and set aside, unrefrigerated, for 1 hour. 5. Mix again. 6. Serve cold or at room temperature. #### Easy Bhagi Rice Recipe – A Trini Classic Have You Ever Wondered How to Make a Truly Authentic Bhagi Rice Recipe That’s Quick, Nourishing, and Bursting With Flavour? If you’ve ever found yourself short on time but still craving something deeply satisfying and full of island flair, Bhagi Rice might just be your next kitchen hero. Over the course of this year I’ve fallen beyond in love with Jassie Singh’s The Culinary Heritage of Trinbago. I try to prepare – at least – one recipe a month from it on my live streams. Last week, that recipe was Bhagi Rice! And let me tell you—it was everything. Simple, fragrant, nostalgic, and deeply nourishing. If you’ve never heard of bhagi before, here’s a little culinary backstory… What Is Bhagi, and Why Is It So Good for You? Bhagi is the Hindi word for spinach, but here in Trinidad, when we talk about bhagi, we’re usually referring to amaranth leaves—a green that’s sturdier and more mineral in flavour than regular spinach. Bhagi is often overlooked as a humble leafy green, but in truth, it’s a nutritional powerhouse that delivers: Iron & Magnesium to help boost energy levels Fibre to aid digestion and keep you feeling full longer Antioxidants that support overall health and reduce inflammation Plant-based protein, making it a great option for vegetarians and vegans No wonder amaranth is now being recognised globally as a superfood! If you can’t get your hands on bhagi, feel free to swap in spinach or callaloo bush—it’ll still hit the right notes. Why You’ll Love This Bhagi Rice Recipe Bhagi Rice is a Trinidadian classic that’s just as welcome at a Sunday lunch as it is during the week when time is tight and you want something wholesome. Here’s why it’s become a staple in my kitchen: It’s easy to make, even for beginners It uses budget-friendly ingredients It’s naturally vegan (or easily adaptable with saltfish or smoked meats) It cooks in one pot—less washing up! It’s deeply flavourful with very little effort The Secret to Flavour: Traditional Trini Seasoning What makes this dish sing is the way we layer the flavours: Garlic & onion form a rich base Pimento peppers bring a hint of sweet heat A whole hot pepper adds that signature Caribbean kick (don’t worry, it’s optional) A splash of coconut milk (if you fancy) gives it a lovely creamy texture This recipe honours tradition, but also leaves room for you to make it your own. Chef’s Standard There are things I’ll negotiate on in a recipe. The greens, whether you add saltfish or keep it vegan. All of that is yours to play with. But there’s one thing I won’t budge on, and it’s this:Your aromatics must be sautéed properly before anything else goes into the pot. Not just softened. Not just “a minute or two.” I mean cooked low and slow until the onion is translucent, the garlic is fragrant, and the pimento peppers have released their oils. That process, which takes a full five to seven minutes on a medium-low heat, is where the soul of this dish is built. When I teach this technique in my Flavour Sundays, I call it laying the foundation. Bhagi Rice that’s rushed past this step will taste flat, no matter how generous you are with your seasoning afterwards. Bhagi Rice that’s built on a properly coaxed aromatic base? That’s the one people ask you for the recipe of. That’s my standard. And now it’s yours too. My Recommended Kitchen Tools + Ingredients (As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting my work!) Rice Cooker with Steaming TrayThis saves so much time and gives perfect rice every time—no guesswork, no stress. Cast Iron Dutch PotHeavy-duty and perfect for building rich, layered flavour in your sauté base. Wooden Spoon SetGentle on pots and just right for that “sweet hand” stirring. Caribbean Hot Pepper SauceA drizzle of this? Instant elevation. Adds that signature Trini heat without overpowering. Garlic PressBecause chopping garlic by hand every time isn’t always the vibe. Trinidadian Pimento Pepper SauceIf you don’t have access to fresh or frozen Trinidadian pimentos, this is a must-have for authentic flavour. If you know, you know. How to Make Bhagi Rice (Step-by-Step) Prepare the Bhagi Remove any woody stalks or flower buds Wash thoroughly Roughly chop the leaves Sauté Your Aromatics Heat oil in a heavy pot Add onions, garlic, pimientos, and hot pepper Cook until fragrant Add the Rice Stir in rice and let it toast gently for 5 minutes Wilt the Greens Add bhagi and stir until slightly wilted Add Liquid & Simmer Pour in water or coconut milk Add salt Cover and bring to a boil Reduce heat and simmer for 15–20 minutes until the liquid is absorbed Add Salted Meats (Optional) If using, add pre-cooked salted meats halfway through simmering Fluff with a fork before serving Bhagi Rice Recipe 2 cups white rice4 cups water (or coconut milk for a richer result)4 cloves garlic (minced)1 hot pepper (or to taste)1 tbsp oil1/2 bundle bhagi (or 1 pack pre-packaged spinach)1 onion (chopped)4-6 Trinidad pimento peppers (not Jamaican, seeded and chopped)3/4 tsp salt (or to taste) Pick through the bhagi to remove any woody stalks and flower buds.Wash thoroughly and chop roughly.Heat oil in a heavy saucepan and add onion, garlic, pimientos, and hot pepper.Sauté until fragrant.Add rice and cook for 5 minutesStir in the chopped bhagi and sauté for another 2–3 minutes, allowing it to wilt slightly and mix evenly with the rice and aromatics.Pour in the water or coconut milk, then add salt and stir to combine.Cover and bring to a boil over medium-high heat.Once boiling, reduce heat to low, cover tightly, and let simmer for 15–20 minutes or until rice is cooked and liquid is absorbed.Fluff with a fork and let it sit (still covered) for another 5 minutes before serving. Adapted from: “Bhaji Rice” by Jassie Singh in The Culinary Heritage of Trinbago Bhagi Rice Recipe Tips & Variations Want to make this dish your own? Try one of these tweaks: Spice It Up: Add geera (cumin) or curry powder for an earthy note Add Texture: Mix in diced pumpkin or chopped okra for added fibre and flavour Make It Richer: Use full-fat coconut milk for a creamier result Go Protein-Packed: Serve with lentils or black-eyed peas for a fully vegan meal Traditional Trinidadian Pairings for Bhagi Rice Bhagi Rice is a versatile side dish that pairs beautifully with: Curried chicken or goat Stew beef or lentils Fried plantains Dhal Fried or stewed fish For a lighter plate, enjoy it simply with cucumber chow and avocado slices. Heavenly. Where I Got This Recipe This one comes straight from a glorious record of Trinidad & Tobago’s culinary tradition. Jassie Singh’s “The Culinary Heritage of Trinbago” is a cookbook I return to again and again. I picked up my copy at RIK, but it’s also available on Amazon if you’re abroad. Her version of Bhagi Rice is accessible, forgiving, and absolutely delicious. During my last livestream, I made it fully vegan, and it was a hit with viewers! Final Thoughts If you’ve been looking for a recipe that’s healthy, authentic, and low-fuss, Bhagi Rice checks every box. From its rich nutritional value to its deeply satisfying flavours, this is a true taste of Trinidad that anyone can master. Whether you’re a lifelong islander or new to Caribbean cooking, this dish is a beautiful way to connect with culture through food. Ready for More Trini Favourites? If you loved this recipe and want to build your confidence in Caribbean cooking, don’t stop here! Download my FREE eBook “7 Sweet Trini Treats” and get instant access to a collection of irresistible island desserts that are as easy to make as they are to eat. From coconut drops to sugar cake, each recipe is designed to bring a little extra joy and nostalgia to your kitchen. [CLICK HERE TO DOWNLOAD IT NOW] Let’s keep cooking, connecting, and celebrating the flavours that make our heritage so delicious. #### Easy Hot Spiced Mexican Chocolate (recipe) Chocolat (2000): Nominated for 5 Academy Awards(R) including Best Picture, Best Actress (Juliette Binoche -- THE ENGLISH PATIENT), and Best Supporting Actress (Judi Dench -- SHAKESPEARE IN LOVE), CHOCOLAT is the beautiful and captivating comedy from the acclaimed director of THE CIDER HOUSE RULES! Nobody could have imagined the impact that the striking Vianne (Binoche) would make when she arrived in a tranquil, old-fashioned French town. In her very unusual chocolate shop, Vianne begins to create mouth-watering confections that almost magically inspire the straitlaced villagers to abandon themselves to temptation and happiness! But it is not until another stranger, the handsome Roux (Johnny Depp -- SLEEPY HOLLOW), arrives in town that Vianne is finally able to recognize her own desires! Chocolat is a movie that when it came out barely registered on my radar. Even its numerous Oscar nominations failed to pique my interest. Then, as I became more interested in food cultures, and the intersection of food and film I saw its name appear over and over again. Still, I never got around to watching it. That is until Susan of Sticky Gooey Creamy Chewy and Marc of No Recipes came along with their Dinner and a Movie challenge Join us each month on a delicious journey though some of our favorite films. Each month we will select a new movie to watch, which will hopefully inspire you to cook or bake something fabulous. Watch it, run with an idea, then share it with all of us. The trick is that not every movie chosen will be a "foodie film", so you'll really have to get creative. But, we know you can do it! Now I had no choice. It was time to finally see the phenom that was 'Chocolat'. As J and I leaned back I think we both shared varying degrees of trepidation. Me: Is this gonna be another overhyped flick that will never be able to live up to the expectations I now have of it? J: "Is this gonna be a chick flick? Am I going to fall asleep? Will there really be chocolate?" A little less than 2 hours later, as the credits began to roll. We both tried to wipe silly grins off our face. A modern-day fairy tale, it really resonated with our inner sentimental mushy bones and left us feeling extremely amorous.. ... for hot chocolate :lol: You see hot chocolate is a recurring motif in the film. One that is used to draw secrets and stories out of people. To comfort and warm. To strengthen bonds and to soothe. Each time a mug of hot chocolate was poured we ooh and aahed. It was torturous! So, with the screen faded to black it was time to draw up a batch of hot spiced Mexican Chocolate that, like the chocolate in the movie, combines the velvety warmth of melted chocolate with the fiery jolt of red pepper. As I chopped and melted pieces of my recently acquired block of Callebaut chocolate and the aroma filled the house, J and I recounted our favourites pieces of the film to each other. And as we leaned back and drank from our respective cups, we both agreed on one thing. We can't wait to see what film Susan picks next! :) This post was originally published on July 15, 2007. It has been updated and expanded for inclusion in Dinner And A Movie. The post in its original context follows from below Michael Chiarello is one of my top celebrity chef crushes but up until now I have not prepared any of his dishes. That all changed the other night when I was feeling for a snack and flipping through my recipe database. It's the rainy season here and it was pouring down and more than a little chilly (chilly being relative of course, it was probably around 24C :P) As my hunger and goosebumps grew, this recipe for Easy Hot Spiced Mexican Hot Chocolate caught my eye. I have a MidWestern friend who waxed poetic to me about how making hot chocolate from scratch is becoming a lost art. Well, I must confess I had always considered 'from scratch' as opening a tin of MiLo or Ovaltine and taking a scoop out :lol: After making this recipe though (using my trusty pack of local Blendo's chocolate) I can understand what my friend was talking about. There is absolutely no comparison between this and instant chocolate mixes, and I certainly won't be going back to the latter! Rich, full bodied, and thick to the point of almost mousselike, I instantly felt my body relax and warm. In fact I almost started to fall asleep on myself with a hint of a smile, it was that good! The bright red chili powder gives it a tingly kick that is not overwhelming, and does not detract from the sweetness of the overall medley. Because I used local cocoa bars, which are unprocessed, I had to strain the mixture after making it, but I don't think this would be an issue with processed chocolate. Due to the inclusion of the chili powder I also thought this recipe would make a lovely submission to the Red & White Cookbook Challenge, not all food bloggers are currently experiencing summer after all (I'm lookin' at all you Southern Hemisphere folks) and even here in the North there are still rainy days and the occasional nippy night. :) Easy Hot Spiced Mexican Hot Chocolate -------------------------------------------------------------------------------- Recipe By: Food Network / Michael Chiarello Serving Size: 4 Ingredients: 3/4 cup water 1 vanilla bean or 1 teaspoon vanilla extract 3/4 cup sugar 1 teaspoon ground cinnamon 1 tablespoon instant espresso 1 pinch salt 2 1/2 ounces bittersweet chocolate, the best quality possible, grated 2 cups whole milk chili powder Directions: Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with sprinkling of chili powder on top, and you can add a dollop of vanilla ice cream if you wish. #### Easy Trinidad Sada Roti Recipe – Perfect for Beginners! Hoorah for World Bread Day! It’s been two years since I last participated, and I was determined not to miss the deadline this time around. Hosted each year by Kochtopf, World Bread Day aims to highlight bakers and bread recipes from around the world. Around this time of year, the food blogosphere proliferates with temperate climate autumn recipes. Pumpkin bread recipes especially abound, and, for a moment or two, I was tempted to give one or two of them a try. That was until a hankering for curry created a simultaneous craving for sada roti, and voila! I could kill two birds with one stone! 😀 So, what is sada roti? Well, all Trini readers out there already know the answer to this question; however, for those who are not aware sada roti is one of the simplest types of Trinidadian roti (flatbread). Unlike paratha or dhalpuri, it doesn’t require oil, butter, or fillings. It’s a plain, yeast-free bread, but don’t let its simplicity fool you—when done right, it’s soft, slightly chewy, and perfect for soaking up all the rich flavours of Caribbean curries and chokas. According to Wikipedia:“Sada Roti: This is a plain roti, made of white flour. Because it is the simplest roti to make, it is the most commonly consumed roti in Trinidad. It is a popular breakfast option in Trinidad, in combination with tomato choka, baigan choka (eggplant), and other vegetable dishes.” From start to finish, this is a pretty straightforward recipe. The main thing to monitor is the texture of the dough. You want it silky, smooth, and elastic. You also want to make sure that the tawa is at a good steady heat. I really wanted to try the “sakay” step that Chennette used in her excellent roti Flickr set, but alas, it does not appear to work with electric stoves… Still, everything tasted great, and I didn’t experience any of the raw dough spots that the ‘sakay’ is supposed to eliminate. Still, I wouldn’t have minded seeing the balloon effect 😆 Later that day, J and I enjoyed my endeavour with some insanely delicious curries from my latest obsession, Tandoori Hut in Shoppes of Maraval. More on them soon! 🙂 Understanding Sada Roti Sada roti is a staple in Trinidadian cuisine, cherished for its simplicity and versatility. This plain, soft flatbread is akin to naan and is traditionally enjoyed with various dishes like tomato choka and baigan choka. Its origins trace back to Indian indentured labourers who brought this culinary tradition to the Caribbean, making it an integral part of Trinidad and Tobago’s food culture. Ingredients for Easy Sada Roti You only need four basic ingredients to make sada roti: 2 cups all-purpose flour 2 tsp baking powder ½ tsp salt ¾ cup warm water (adjust as needed) That’s it! No yeast, no complicated techniques—just a few pantry staples and a bit of patience. Recommended Equipment: Mixing bowl Rolling pin (belna) Flat griddle (tawa) or skillet If you don’t have a tawa, a flat cast-iron skillet works well as an alternative. Product Recommendations Here are some helpful tools to make your sada roti-making experience even easier: Tawa (Griddle Pan) – Perfect for evenly cooking sada roti. Check it out here Stainless Steel Rolling Pin (belna) – Helps you achieve a smooth, even dough. Check it out here Kitchen Dough Scraper – Great for handling and portioning dough. Check it out here High-Heat Spatula – Ideal for flipping roti without tearing. Check it out here If you’ve ever felt intimidated by homemade roti, let me reassure you: you don’t need to be an expert to make this! This recipe is simple, forgiving, and designed for absolute beginners. And even if your first few tries aren’t perfect, they’ll still be delicious. So, grab your flour and tawa—let’s make sada roti together! Step-by-Step Guide to Making Easy Sada Roti Preparing the Dough In a medium bowl, combine the flour, baking powder, and salt. Gradually add water until the mixture forms a shaggy dough. Knead with your hands until the dough is smooth, medium-soft, and not sticky, about 3 to 4 minutes. Resting the Dough Cover the dough and set it aside at room temperature for at least 15-30 minutes. This resting period allows the gluten to relax, making the dough easier to work with. Dividing and Shaping Divide the dough into four equal pieces. Shape each piece into a smooth ball by rolling it between your palms, applying gentle pressure to eliminate cracks. Cover the dough balls loosely with a cloth and let them rest for another 5-10 minutes. Rolling Out the Roti On a lightly floured surface, press each dough ball into a small flat circle (about 4 inches). Using a rolling pin, roll the dough, flipping and rotating, until it becomes an even 9-inch round, approximately ¼ inch thick. Don’t worry if it’s not perfectly round; it will still taste delicious. Cooking on the TawaHeat the tawa or skillet over medium heat until hot. Keeping the Roti Soft Remove the cooked roti from the tawa, dust off any excess flour, and wrap it immediately in a clean, dry cloth or kitchen towel. This helps to keep the roti soft and pliable. Easy Sada Roti 4 cups flour4 teaspoons baking powder1 teaspoon salt1 1/2 – 1 3/4 cups water1/2 teaspoon vegetable oil Mix dry ingredients together in a bowl.Add water gradually, mixing until soft and pliable into a smooth dough.Knead well and place into a greased bowl.Pour oil into the palms of your hand and rub over doughCover with damp cloth and leave for 30 minutesDivide dough into four pieces and shape into round balls.Rest for another 30 minutesRoll each ball of dough on a floured board into a flat round shape, ½ inch thick.Heat tawa over medium flame until moderately hotPlace one roti on tawa until it rises, bubbles appear and underside is lightly browned with flecks.Turn to other side and cook.Cut into quarters Troubleshooting: Why Didn’t My Sada Roti Puff? Even experienced cooks sometimes struggle to get that perfect ballooning effect. Here are a few common reasons why your sada roti might not puff up: Dough wasn’t kneaded enough – Kneading develops gluten, which helps with puffing. Dough was too dry – If there’s not enough moisture, the air pockets won’t form. Tawa wasn’t hot enough – A steady, high heat is crucial for the puffing effect. Roti wasn’t rolled evenly – Thin spots cook too quickly, preventing proper inflation. Even if your roti stays flat, don’t stress—it will still be soft, delicious, and perfect for scooping up your favourite dishes! Remember, every attempt at making sada roti is a step forward in your culinary journey. Celebrate your efforts and enjoy the process. Even if your roti isn’t perfect, it’s homemade and made with love! Serving and Enjoying Sada Roti Traditional Accompaniments: Sada roti is incredibly versatile and pairs beautifully with a range of Trinidadian dishes. Some of my favourite accompaniments include: Tomato Choka – Roasted tomatoes mashed with garlic, onions, and a hint of pepper for a smoky, savoury kick. Baigan Choka (Eggplant Choka) – Roasted eggplant blended with garlic and onions, creating a smooth and deeply flavoured dish. Fried Aloo (Potato) – A simple yet satisfying side, made by sautéing potatoes with garlic, onions, and turmeric. Saltfish Buljol – A delicious mix of shredded saltfish, tomatoes, onions, and fresh herbs, offering a salty, savoury contrast to the soft roti. Curry Channa (Chickpeas) – A comforting and protein-packed curry that complements sada roti perfectly. Modern Twists: Sada roti is a blank canvas, making it easy to experiment with different flavours. If you’re looking for a unique take, try: Sada Roti with Avocado Smash – A Caribbean take on avocado toast, topped with fresh herbs and chilli flakes. Sada Roti Pizza – Use a sada roti as a base, spread tomato sauce, cheese, and your favourite toppings, then toast it lightly in the oven. Sada Roti Wraps – Stuff your roti with grilled chicken, fresh vegetables, and a drizzle of tamarind sauce for a quick and delicious meal. FAQs About Making Easy Sada Roti Can I make sada roti ahead of time? Yes! You can prepare the dough in advance and store it in the fridge for up to 24 hours. Just let it come to room temperature before rolling and cooking. Why isn’t my sada roti puffing up? This could be due to several factors: the dough might be too dry, the heat might not be high enough, or the roti may not have been rolled evenly. Keep practising—it gets easier with time! Can I freeze sada roti? Absolutely! Cooked sada roti freezes well. Stack them with parchment paper between each piece and store in an airtight container. To reheat, warm them on a tawa or skillet for a few minutes. Can I make sada roti gluten-free? Yes! Try using a gluten-free all-purpose flour blend. The texture may be slightly different, but it will still be delicious. Bringing It All Together There’s nothing quite like the joy of homemade sada roti. It’s more than just a recipe—it’s a tradition, a connection to our roots, and a way to bring a little taste of home into every meal. Whether you’re making it for the first time or the hundredth, each batch carries a story of love and comfort. And if you have a sweet tooth, why not explore more Trini flavours? Download my free ebook, “7 Sweet Trini Treats”, and bring even more island magic to your kitchen! 📥 Click here to download it now! #### Easy Vegan Spicy Peanut Soup with Fresh Mung Bean Sprouts (recipe) Made on a rainy night, this spicy vegan peanut soup was a cinch to throw together. The flavours of peanut and ginger combine to create a spicy, sweet and silky texture and the crisp, cool crunch of the bean sprouts prevents the overall flavour profile from ever becoming cloying. This is a rather non-traditional (in this part of the world) take on comfort food. Although I used supermarket beansprouts when I first made it, now that I have started sprouting my own beans, I can't wait to give it another try. I'll be posting a guide to sprouting your own beans, and the health benefits of doing so in an upcoming post, so stay tuned! Until then, enjoy this simple pleasure! Easy Vegan Spicy Peanut Soup with Fresh Mung Bean Sprouts Source: Vegalicious.org INGREDIENTS: 1 cup peanut butter 2 tbs. oil 1/2 teaspoon cayenne pepper 1 tbs. fresh ginger, grated 1 onion, chopped 1 clove garlic, minced 1 liter vegetable bouillon 1 tbs. tomato paste splash tabasco pinch salt 1 tbs. sugar 100 grams fresh mung bean sprouts METHOD: 1. Heat the oil in a sauce pan. Add the chopped onions and saute until glassy. 2. Add the garlic and lightly brown. 3. Add the vegetable bouillon and the peanut butter and stir well to mix. 4. Add the tomato paste and spices and allow to simmer until warm and well blended. 5. Season to taste with salt, Tabasco and a pinch of sugar. 6. Just before serving add the fresh mung bean sprouts do not cook the bean sprouts, as their crunchiness adds a nice contrast to the smooth spiciness of the soup Amazon.com Widgets This post was originally published January 13, 2009. It has been updated once since then. #### Eating "After Dark": Recipe Books for the Frisky Foodie Well, well, well looks like a simple Google search for recipes containing avocado and honey, has led me unknowingly into the seedier side of the Foodie-verse. Yes my dears, did you know that there is a whole section of cookbooks devoted to the goals of seduction and sensual (culinary) surprise? The interplay of food and physical desire are as old as time. Just look at the biblical Song of Songs or read/watch "Like Water For Chocolate", if you need a refresher. Still, I must admit some of these titles made me more than a little shy :) For your edification! The New InterCourses: An Aphrodisiac Cookbook Including histories of aphrodisiacs, couples' anecdotes, and tantalizing photography, this 10th-anniversary edition of this beautiful and innovative cookbook features more than 55 new, couple-tested recipes and a completely revised appendix. The Seduction Cookbook: Culinary Creations For Lovers Whether you're planning for the slow seduction of a three-course meal or an imaginative way to lead up to the real main course, here are dozens of delicious recipes and creative tips for that perfect night in - and the morning after. In The Seduction Cookbook, author Diane Brown offers much more than romantic recipe secrets. She teaches how to heighten passion through appetizing anticipation, and shares tempting techniques for preparing and serving her creations. Fork Me, Spoon Me: the sensual cookbook Whether you’re looking for love or just looking to fuel a little lust, Fork Me, Spoon Me the sensual cookbook will lead you by the hand down the road to romance or if you prefer, simply help you get down and dirty. Even if you can’t boil water, with this hot little page-turner at your side, you can still get it on. Hot Honey Nuts -- Vanilla-Scented Sea Bass -- Moist Mango Meatloaf -- Ginger Mojitos -- Persian Love Cake Written by Master of Gastronomy Amy Reiley, the leading American authority on sensual foods, Fork Me, Spoon Me explores the world’s most potent aphrodisiacs for steaming up the kitchen or bedroom or whatever room you feel like a little spooning. Booty Food : A Date By Date, Nibble by Nibble, Course by Course Guide to Cultivating Love and Passion Through Food Malouf, co-host of Hot off the Grill with Bobby Flay and host of the WE network's Full Frontal Fashion, offers stories from her own dating life along with simple-chic recipes such as Funky Mimosas for the morning-after breakfast; Pan-Roasted Chicken with Rosemary-Lemon Butter, Blue Cheese Arugula Salad with Honeyed Walnuts, and Grilled Asparagus with Balsamic Vinaigrette for the first home-cooked meal; and Chicken Ramani, Cucumber Raita, and Minty Cuban Mojitos for keeping things "hot." Readers in any phase of a relationship-and especially readers in no relationship at all-will be entertained and informed by this volume and will enjoy its modern design and fun photographs by Ben Fink. Seduction and Spice: 130 Recipes for Romance "In Seduction and Spice, Rudi Sodamin will intoxicate you with delectable aphrodisiacs that will have you scurrying from the kitchen to the bedroom...do, rejoice and indulge in the world of Aphrodite and gastronomy."--Jacques Pépin, chef, book author, and host of Jacques Pépin's Kitchen: Encore with Claudine on PBS For these and other General Cookbooks visit the General Cookbook section of Veni Mangé - my Amazon store! #### Eating at the Cricket World Cup At the moment the English-speaking Caribbean has been all aflutter with the hosting of the Cricket World Cup. Sadly the murder mystery of Pakistani cricket coach Bob Woolmer has now overshadowed what should have been a time of intense but friendly competition. I'll never understand how people can allow their passions for a game to reach the point of violence let alone murder :( Before this untimely tragedy there was another scandal rocking local spectators. Namely, the cost of concessions and bans on bringing in containers... Saturday March 10, 2007 (Trinidad Express) . TRUST in a Trini to find a scheme to beat the system every time. . The International Cricket Council (ICC) rules for the 2007 Cricket World Cup bans plastic bottles, tins and alcoholic drinks from the match venues, so fans grudgingly complied on the first day. . Some threw away their beverages before entering the match and others chose to drink them. . When fans got into the venue and realised that all the food and drink prices, nuts and doubles included, were in US dollars, that was another story. . By yesterday's match between Pakistan and South Africa, we Trinis found the way to beat the rules. . It was no longer rum, beer, water, juice and soft drinks in bottles and cans, but zip- lock bags. . At the end of yesterday's games, some people were boasting how many bags of beer they drank and others how many bags of rum they had guzzled. . A couple of people also hid small plastic bottles of water and less sobering drinks in between their sandwiches and lunch boxes and were able to sneak pass the security checks. . And for food, mostly everyone walked with their sandwiches and plastic bags filled with snacks. . Even the nuts vendor hired an assistant to pass out nuts for him and collect money. . Nutsmen are banned from throwing packs of nuts to their customers. . For those who preferred to buy lunch, they had to pay for the KFC in US dollars or the equivalent in our money - $35 for a dinner special and $25 for a snack pack. Thanks to these covert measures the 'free market' adjusted to suit Friday March 16th, 2007 (Trinidad Express) . At the start of the match between Sri Lanka and Bermuda, prices were the same but were lowered about one hour into the game to "draw the crowds on the front foot". . So fans who came prepared with drinks in one bag and chasers in the other, found that beer prices were reduced from $18 to $12. . Water and soft drinks were also reduced from $12 to $8 and cashew nuts from $12 to $9 a pack. . That was about it for the concessions. . Rum prices remained the same, at an average of $30 per drink, roti stayed at $42 and doubles and nuts at $6. . "Like they're not sure what they doing. One day is one price and the next is another. Is like they bowling fast and spin in the same over," one cricket fan said. I still think these prices are madness though. $42 for roti!?! #### Eggplant Cutlets: Cotolette Di Melanzane (recipe) This post was first published February 8, 2009. It has been updated once 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 few ingredients. Although Batali's recipes uses breadcrumbs, I substituted that with cornmeal so that this dish would be gluten-free. The change in flavour was not displeasing, and the crunch was probably even a little more satisfying. At the end of the instructions Batali provides an assorted array of suggestions for toppings and accompaniments. I merrily ignored them opting instead to use up some leftover mozzarella that I had on hand, and topping the strips with my then freshly made 'Blanched' Basil Pesto. As Batali always recommends improvisation based on what you have on hand, and what is freshest, I can't help but hope that he would have approve :) Eggplant Cutlets: Cotolette Di Melanzane SOURCE: Food Network / Mario Batali INGREDIENTS: 3 large purple eggplants Salt 3 large eggs 1 bunch Italian parsley, chopped 1 cup bread crumbs (use cornmeal if gluten-free) Salt and freshly ground black pepper 1 cup extra-virgin olive oil 4 ounces grated cacviocavallo cheese, for garnish Fennel fronds and orange wedges for garnish METHOD: 1. Slice the eggplants into round slices, each about 1/2 -inch thick. 2. Sprinkle the slices liberally with salt and then place them in a colander. 3. It is all right if the eggplant slices overlap or cover one another. 4. Leave the eggplant in the colander for at least 1 hour, giving the salt time to absorb the eggplant's bitterness. 5. Don't rinse the eggplant, just shake off excess water. 6. When eggplant are ready to be used, use a fork to lightly beat the three eggs in a shallow bowl. 7. Spread the breadcrumbs out in a baking pan. 8. Season the eggplant slices to taste with salt and pepper. 9. Lightly dredge each eggplant slice first in the egg and then in the breadcrumbs. 10. In a 2-quart saucepan, heat extra-virgin olive oil to come up a 1/4 way u pthe side of the pan, over medium heat. 11. When the oil begins to smoke, lay several eggplant slices in a single layer in the pan. 12. Fry the slices until golden brown, about 2 minutes on each side. 13. When the first batch is cooked, remove the eggplant from the pan to a serving dish using a slotted spoon. 14. Repeat the cooking process, beginning by adding 3 fresh tablespoons of extra-virgin olive oil to the pan, until all of the cutlets are cooked. 15. Serve warm, garnished with caciocavallo cheese, fennel fronds and juice from the orange wedges. Amazon.com Widgets For more Italian recipes check out the Italian cooking section of Veni Mangé - The Trinigourmet Amazon Bookstore! #### Eggplant Ragout with Tomatoes, Peppers and Ground Beef (recipe) Eggplant is one of my favorite plants so it was with great joy that I saw that it was the main focus of this month's JFI food challenge. Here in Trinidad you can find the eggplant called by many different names. In the course of the day it is not uncommon to here it being referred to as not only eggplant, but also melongene, aubergine, or baigan - even by the same person! :lol: This dish is redolent with the flavours of the Middle East and is a personal favourite of mine. I've heard some vicious rumours that there exist people who don't like eggplants. I certainly hope that this is not true? ;) If so, I hope maybe you'll like it too! :) Eggplant Ragout with Tomatoes, Peppers and Ground Beef -------------------------------------------------------------------------------- Serving Size: 6 Ingredients: 1 1/2 lb. eggplant, preferably plump round fruits 2 tbsps. olive oil, more for brushing the eggplant 1 large red onion, cut into 1/2-inch dice 1 large bell pepper, red or yellow, cored, seeded, and cut into 1-inch pieces 2 cloves plump garlic, thinly sliced 2 tsps. paprika 1 teaspoon ground cumin generous pinch cayenne 2 tbsps. tomato paste 1 1/4 cups water 5 plum tomatoes, peeled, quartered lengthwise, and seeded 1 1/2 lbs ground beef 1 teaspoon salt, more to taste 1/4 cup coarsely chopped fresh flat-leaf parsley freshly ground black pepper to taste Directions: Heat the broiler. Cut the eggplant crosswise into 3/4-inch rounds and brush both sides with olive oil. Broil until light gold on each side, about 2 minutes per side. Let cool and cut into 1-inch pieces. In a medium Dutch oven, heat the 2 tbsps. olive oil over medium-high heat. Add the ground beef, onion and bell pepper; sauté until the onion is lightly browned, 12 to 15 minutes. During the last few minutes of browning, add the garlic, paprika, cumin, and cayenne. Stir in the tomato paste and cook, stirring, for 1 min. Stir in 1/4 cup of the water and boil, using a wooden spoon to scrape up the juices from the bottom of the pan. Add the tomatoes, eggplant, chickpeas, remaining 1 cup water and salt. Bring to a boil and then simmer, covered, until the vegetables are quite tender, about 25 minutes, stirring once or twice. Stir in the parsley, adjust the seasonings, and serve. This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Eggplant-Potato 'Surprise' (recipe) So what is the 'surprise'? Probably the pack of heat that this recipe delivers :) I used a whole scotch bonnet this time but would probably reduce that to 1/2 the next time I make this. It was a hit with my mom tho :) Unfortunately my digital camera has officially passed away so I have had to use my cameraphone to take shots :( As I clear out my backlog of recipes you'll see a mix of cameraphone and digicam pics, so don't be confused :) I'm currently trolling ebay, ubid and overstock.com to try and find something reasonable to replace it. If you want to contribute to my camera fund I'd be thrilled (the exchange rate of the TT dollar to the US is very lame :( ) Eggplant-Potato 'Surprise' -------------------------------------------------------------------------------- Serving Size: 6 Ingredients: 1/2 cup extra-virgin olive oil 1 1/2 lb. low-starch potatoes, scrubbed and cut into 3/4-inch dice, about 3 cups 2 medium eggplant, peeled and cut into 3/4-inch dice 3 large red bell peppers, cut into 3/4-inch pieces 1 poblano or other mild fresh green chile, cut into 3/4-inch pieces 1 medium onion, cut into 3/4-inch dice coarse salt 6 cloves garlic 1 tablespoon sweet paprika 1 teaspoon ground cumin cayenne to taste 1/3 cup fresh lemon juice Directions: Heat a very large skillet or a Dutch oven over medium-high heat and coat it with about 3 tbsps. of the olive oil; reserve the rest for the sauce. Add the potatoes and saute until they start to brown a bit around the edges, about 10 minutes. Raise the heat to high and add the eggplant, peppers, chile, and onion. Season with a little salt. Continue to saut??? a few more minutes. Add about 1/4 cup water, cover the pan, and turn down the heat to a vigorous simmer. Braise until all the vegetables are tender when poked with a knife, especially the potatoes and eggplant, 15 to 25 minutes. During braising, be sure to stir and scoop the vegetables so they don't stick to the pan. Meanwhile, make the sauce. Using a mortar and pestle or a food processor, smash or pur???e the garlic with 1/2 tsp. salt, the paprika, cumin, and cayenne to make a smooth paste. Add the lemon juice and the remaining olive oil. If any liquid remains in the pan when the vegetables are cooked, remove the cover, turn up the heat, and boil it off. Then turn off the heat, add the sauce to the skillet, and stir to coat all the vegetables. Taste for seasoning and add more salt, lemon, or cayenne to taste. Serve hot. #### Eid Menu 2010 Image courtesy Chennette Eid-Ul-Fitr will be observed in Trinidad & Tobago with a public holiday on September 10th (date subject to change). Like most religious holidays in Trinidad it is marked not just by strong community observance but also with warm interfaith participation. Because so many communities share this small space of land it is not unusual to have many religions represented on one street and neighbours at the end of the day are still neighbours. This year I haven't been able to accept any of the Eid invitations I've received but that doesn't mean I won't be there in culinary spirit :) Below is my own quirky spread, but don't stop there, do check out Chennette's wonderful Eid food Flickr Set Trinidad Phoulorie Spicy Tomato Soup Moroccan Chicken Over Couscous Green Bean Bhaji Carrot Halvahs To my Muslim friends and readers out there, Eid Mubarak :) For more information visit the Eid Portal on the National Library Service's website. #### Emancipation Day in Trinidad & Tobago [JOIN ME ON A SPECIAL TOUR!] What is Emancipation Day? August 1st is Emancipation Day in Trinidad and Tobago, a public holiday. Trinidad and Tobago was the first country in the world to commemorate the abolition of slavery with a national observance, and since that time several other countries (mostly in the Caribbean) have followed suit. For quite a few years now the last week in July, building up to the holiday (August 1), has been set aside for a series of festivals, lectures, films and fairs in honour of the occasion. In 2010 I blogged about my attendance at the annual Emancipation Day village. Last year (2016) I experienced a very unique tour, put on by local fashion designer, Robert Young, called "Freedom Road". That tour took attendees overnight through various eating establishments and an Orisha Palais, culminating on Calvary Hill in Arima for the firing of the cannon that originally signaled the reading of the Emancipation Proclamation, and attending a ceremony performed by Trinidad's First Peoples. It was a phenomenal experience, one which I am looking forward to revisiting (with friends) this year! Read on to learn more about the "Dotish Tour Experience", view some images from last year's outing, and learn how you too can come along. I  definitely hope you will join me! :) DOTISH TOUR VII OFFERS UNIQUE GLIMPSE INTO TRINIDAD’S EMANCIPATION HERITAGE.  Port of Spain, July 26, 2017 - Stepping into an African Nation Dance. Sharing dinner on the East Coast. Giving thanks at a First Peoples smoke ritual in Arima. These are just a few of the experiences that patrons of “Dotish Tour VII” will experience as they venture into some of Trinidad’s sacred spaces on the eve and morning of Emancipation. The brain child of prominent local fashion designer Robert Young, the tour (now in its seventh year) is part of his ‘Dotish Tour’ series. Innovative in their topic and scope each ‘Dotish Tour’ immerses attendees in little known aspects of Trinidadian life. “They are designed to leave one really feeling dotish over how little we know and how little we are taught. You will gain perspective, build community with other people, and witness hidden parts of our history”. “Dotish Tour VII” will run from 7 pm on July 31st until the next morning, after which patrons will have also have the option of joining the Emancipation Procession in Port of Spain or playing with jouvay.ayiti. Cost is $230 - $350 TT (sliding scale) and covers transport as well as a late dinner prepared by ARCTT - the Alliance of Rural Communities of Trinidad & Tobago (https://www.facebook.com/TheNewRuralTT/) To learn more and/or to register: Web: Dotish7.TriniGourmet.com     Unable to join me? Why not try my Emancipation Day Menu :) It's below!   • Sarina's Savoury Peanut Chicken (recipe) • Red Red (recipe) • Sarina's Spicy Ochro/Okra Melee (recipe) • Calypso Rice (recipe) • Pawpaw Nectar (recipe)   #### Emancipation Village 2010: African Food Fair Part 1 - Arrival (video) August 1st was Emancipation Day here in Trinidad & Tobago. A public holiday since 1985 its definition has recently been expanded as a recognition of the struggles of all the ethnic groups who came here in servitude. At its heart though it remains essentially a time of remembrance of the African Slavery Experience. For several years now the Emancipation Support Committee has organized a series of week-long activities. This amalgamation of workshops, performances and trading normally concludes on the holiday itself, however as this year the holiday fell on a Sunday, the Fair ended the following day as Monday was also declared a public holiday. (Move to Trinidad and you'll quickly realize that Public Holidays are serious business here!) Free to the public, at the Hasely Crawford National Stadium, I had been building up curiousity and cautious excitement for the African Food Fair which was being conducted on the final day. The diverse cuisines of the African Continent have traditionally gotten short shrift on cooking shelves and general public awareness is still quite low. With the media often focused on stories of disease, starvation and political violence I have unfortunately realized that many people don't think that Africa and cuisine are words that can, and should, go together. I hoped that the African Food Fair would help to champion various dishes that I had encountered in the past and promote them to a wider public. My main concerns going in were: 1. Free Admission - Free admission always makes me antsy as I am never quite sure how much money to walk with. And I always wonder what the prices of items will be and if./how I can sample everything. Simple solution? Walk with how much an all-inclusive ticket would have cost and ration accordingly. 2. How African was African going to be? - My hope was that I would get to sample fare from various regions of the Continent. Even better if it would be from nationals of those countries (many of whom are here on diplomatic missions etc.). Would they and their countries be represented? I'll answer how I think these concerns were addressed at the end of this series :) Sculpture at Hasely Crawford National Stadium by Pat Chu Foon (1931-1998). Commissioned for 5th World Netball Series. Unfortunately, the elements conspired from early on to make sure that attendance would be far from optimal. Steady rains from the morning hours into the evening, alternated between torrential to a light drizzle with the sun never making an appearance. I was unaware of it at the time, but by that evening some regions of Trinidad would be under 6 to 10 feet of water, experiencing the heaviest destruction that has been seen in years (and is still continuing unfortunately due to sustained storms). Tomorrow Part 2: Cassava Fries & Kelewele #### Emancipation Village 2010: African Food Fair Part 2 - Cassava Fries & Kelewele (video) After passing through the entrance it was time to head straight to the food court. Food was served in 2 main areas, one officially designated "Food Court" where most of the vendors were still absent or trying to keep dry beneath white tarpaulin, and the area shown above, which was close to the DJ Sound System and seemed to be operating primarily under the auspices of TTABA (the Trinidad & Tobago AgriBusiness Association). Locals would be familiar with TTABA as a local packager of coconut water, as well as frozen cassava and sweet potato items. I myself am a huge fan of their products as the quality and value for money is always consistent. On this day they were selling Cassava Bake, Cassava Fries (frozen as well as freshly fried on the spot), and Coconut Water. It was much too chilly to think about cold Coconut Water, but I promptly shelled out some cash for a bag of Cassava Bake. I was also quite taken by the description of the Ghana plate so I purchased one of those as well. Bene balls, Toolum, Pone, Guava Cake Plate in hand, J and I made our way to a covered table. Although I was happy with the quantity of food that I received my response to each of the items varied rather widely. Let's take the items clockwise from the top. Fried Chicken - These pieces were for J as I was keeping it vegetarian that day. I eagerly awaited his verdict, which turned out to be a shrug and "is normal fried chicken". Really? No peanut flavour? "Nope" ... Gotta tell you that crushed me. Ever since making my African-inspired Savoury Peanut Chicken I have been in love with the combination of peanut and chicken and was quite disappointed that an African Food Fair was serving chicken that wasn't any different from the fried chicken that a Trinidadian can pick up literally 24 hours a day, 7 days a week from any fast food outlet. Having had a Ghanian family friend who had made him and his family peanut chicken when he was growing up, J was also underwhelmed. Jollof Rice - I am no expert on Jollof Rice but my mother has raved about it to me through the years, so I'm guessing this rice left something out as it was rather forgettable. Kelewele - I was extremely excited to see this on the menu. Ever since it was brought to my attention by a Trinigourmet Facebook Fan, kelewele has become part of my culinary repertoire. What I love about it is the mix of spices (especially ginger) that infuse the fried plaintain flesh. I'll be posting the recipe that I use next week, but until then let's just say that this Kelewele did not have any discernible seasonings and seemed to be standard Trini fried plantain - not a bad thing as I love fried plantain in any form, but still a bit of a let down in terms of looking for that 'foreign twist'. Spinach With Fish - When the lady serving out the food told me that the fish involved was smoked herring I told her to just put a spoonful. I've pretty much hated herring all my life, but still wanted to give this unusual looking preparation a try. Can I just say HOW GOOD THIS WAS?! I wanted a whole bowl full. The creaminess of the spinach seemed to form the perfect neutral balance to the innate saltiness of the fish, and muted the intensity of the herring as well. The whole effect was like that of a creamy. mild buljol. This taste alone redeemed the plate and stayed in my memory for several days. Determined to recreate it at home I did some online research and found that the actual name of this dish appears to be Kentumere (if I am wrong however, do correct me :)). It was discoveries like this one that I had showed up, hoping to find! Cassava - This was just a plain piece of Cassava. Nothing added. Hmm... Mauby - Definitely homemade, it leaned towards the bitter, but with enough sugar to remain enjoyable :) After licking down the Ghana plate I skipped the table of local sweets for some hot Cassava Fries. The TTABA representatives were very enthusiastic about promoting this product which is now available in supermarket freezer aisles. An interesting point that they made is that when you are frying cassava don't wait for the golden turn in color that you get from potato. Indeed, in doing so, the cassava is prone to explosion due to overheating. Oh my! Cassava (also known as manioc, yuca, and tapioca) is a starchy root vegetable, like potato, with a much milder, sweet flavour. As a result fries like these definitely can take some aggressive salting when coming out the oil. As the above video also shows, I took mine with ketchup and BBQ sauce. Yum! Sitting at a shared cover table, the pelting rain and chilly winds at my back struck a strange contrast to the warm convivality of all I had encountered so far, the hot comforting fries that I was enjoying and the upbeat African diaspora music that one Mr. Braithwaite in the DJ Booth kept in hot rotation. Quick, someone give this man a radio license! :) #### Emancipation Village 2010: African Food Fair Part 3 - Official Food Court (video) After about half an hour of casual conversation and enjoyment of the musical offerings of the 'Village Radio' the rain eventually lessened into a drizzle. This seemed to be the right moment to wander through the official 'Village Food Court'. Curious as to what I would find, I quickly realized that the offerings were really more Afro-Trinidadian cuisine than continental African. I was glad to an extent to see local Trini fare on display but again, had hoped to have been more exposed to less familiar fare. In stark contrast to the easygoing atmosphere by the TTABA stall, the majority of vendors on this side of the Fair were rather surly and withdrawn. Curt cries of "Buy something nah" were met with steely silence when they realized you were just browsing or only wanted to take a picture or ask some questions. Not really the best approach to loosening wallets, especially as the rain was beginning to pick up again. J and I picked up our pace and turning a bend found a welcome haven from the rain (both in terms of structure and atmosphere). Open and easy-going, this vendor actually welcomed our conversation and we were more than happy to buy some of her homemade local specialties (of which she had many on display). (from top left) Mango chow, Red Mango, Bermudez biscuits, Kurma, Tamarind Balls (from left) Holiday brand nuts, Fried Channa (chickpeas), Fried Plantain Chips, Peanut Brittle I was glad to hear her say that the foot traffic had been steady during the week-long festival and that she had done well. The day's downpour was definitely responsible for the low attendance. Freshly armed with kurma and tamarind balls we continued trekking past the rest of the stalls advertising corn soup, shark 'n bake and other local specialties, drawn to none in particular, as most demeanours were as gray as the skies above. With the rain picking up and nothing holding our attention we decided to return to the much more hospitable TTABA area. Leaving the court however a sno-cone man caught my eye. Yes the rain was getting heavier, and a gusty wind was picking up, but regular readers of this site will know that snocones are my kryptonite. I was not leaving without one! Preparing for another gruff reception, I was so relieved when he broke into an easy smile as we walked towards him. What a difference that makes! For those not familiar with local snocones, ours use a dense guava syrup that is just divine. Some take theirs with a topping of condensed milk but I prefer mine without. Kryptonite Snocone in hand, I could now relax again, as we headed back to our former table to enjoy our 'dessert' (clockwise) Guava-soaked snocone - he really packed the ice well so we got a LOT more than we expected :), Tamarind balls - perfect, not too sweet, not too sour. Only thing missing was a 'lil pepper' but 'small ting', Kurma (fried cardamom dough sticks) - again perfect. Crunchy without breaking your teeth, and the right amount of crystallized sugar, Tamarind balls (interior shot) - for those not familiar with them, tamarind balls are sweet and sour confectioneries made from tamarind pulp, sugar and often (at least here) pepper. As I watched the small but steady trickle of visitors I was taken with the sounds of the kora. The instrument was quite prominent in many of the tracks being played on the soundsystem. Prior to that day I had not known of this instrument, now thanks to the afternoon's playlist and accompanying explanations by 'DJ Braithwaite' I can't get it out of my head! Kora Music From Senegal a From Wikipedia: The kora is a 21-string harp-lute used extensively by peoples in West Africa. A kora is built from a large calabash cut in half and covered with cow skin to make a resonator, and has a notched bridge like a lute or guitar. The sound of a kora resembles that of a harp, though when played in the traditional style, it bears a closer resemblance to flamenco and delta blues guitar techniques. The player uses only the thumb and index finger of both hands to pluck the strings in polyrhythmic patterns (using the remaining fingers to secure the instrument by holding the hand posts on either side of the strings). Read more about the Kora on Wikipedia: http://en.wikipedia.org/wiki/Kora_%28instrument%29 At this point we had viewed and sampled everything that was on display. Just a few more stands required our attention... Tomorrow: Departure/Final Thoughts. #### Emancipation Village 2010: African Food Fair Part 4 - Departure/Closing Thoughts With our stomachs full we decided to explore the right hand side of the Fair before leaving. This area was designated to traders and vendors of handiwork, clothing, and health items. Everything looked wonderful and I wished I had walked with more money. Some even took Mastercard/Visa, but alas I had walked solely with camera and cash in hand. Next was the National Archives exhibition on Slavery in Trinidad. This really was magnificently done. Opening with enlargements of classified ads for slaves, it left all silent in its wake. It is still hard for me to imagine a time when one could just head to a newspaper looking to buy people... Overcome with emotion, it was a no-brainer to then head over to the head booth of the day's organizers and make a donation before heading to the car. We reached home not a moment to soon. The sky had turned black prematurely as train, thunder and lightning all competed at full force. Glad to be safe and dry I toasted some of my newly purchased Cassava Bake. Devoured with just a smattering of butter and hot cocoa, it was the perfect ending to an extremely damp but emotionally rewarding day. Closing Thoughts: All in all I would give the African Food Fair a solid B. This may surprise some who may think that my overall feelings were negative. Nothing could be further from the truth. I am well aware that the Emancipation Support Committee is a non-profit organization and that volunteers are a large part of the force that makes these events a reality. As a result all of my expectations are ultimately framed and qualified by that reality. My main concerns as I mentioned in the first installment of this series were 1) How prohibitive would costs be on-site due to free admission? 2) How African would the offerings be? On the former I was pleasantly surprised. Although I 'only' walked with a $100 TT I was able to enjoy almost everything that I wanted to. Got myself a full lunch, snack, sweets and treats, and my take-home bake. Had I had more on me I know that I would have bought more. So in that sense I definitely feel that the value of the event far superseded the investment made on my part On the second concern, that was more of a mixed bag. I would have liked to have seen more Continental African fare however, as with everything in life, that requires interested individuals who could fulfill this desire. For all I know the Emancipation Support Committee did try to contact or enroll people who had the necessary experience/expertise, and for any number of reasons they didn't come through. As a result I do not judge the final mix of offerings too harshly. And, as previously mentioned the kentumere was a fabulous discovery that my palate is still extremely thankful for! I am definitely curious about what the event will hold next year and hope that the weather will be a -lot- better! My hopes for that one will be: • More Continental African food • More personable vendors (I know this is next to impossible to enforce/screen but seriously it was a turn off) • More plate options • More unified food/seating arrangement • More DJ Braithwaite (he's a musical gem!) See you in 2011! #### Enjoy A Night of Latin Dinner, Dancing & Cocktails this November at the Hyatt Trinidad (recap)   I recently enjoyed the soft launch of this November's series of Latin Dinner, Dancing & Cocktails at the Hyatt Regency Trinidad. Being held each Saturday in November (yes there are 3 left!), this  innovative offering is being presented in partnership with the Caribbean & Latin Dance Association of T&T and allows guests to enjoy entry-level dance lessons, along with a fixed price cocktail and/or 3-course dinner menu. For full details of the dances offered, as well as prices, please visit my prior post "November is Latin Dancing, Cocktails & Dinner at the Hyatt Trinidad!" or keep reading (I'll repeat the link at the end). Upon arriving I was presented with the extremely delicious Mango Tango cocktail. I highly recommend it! After mingling for a bit, it was time to take to our tables. The menu offers you a wide array of options for each course. The majority of the dishes come included with the price, however there are also a few others that you can request at an additional cost. I chose to sample the fixed price items, as I felt that is what most of you may choose if you attend.  I was also in a bit of a vegetarian mood that night as well. Advance apologies to the meat mouths out there :) Quinoa Salad Green Peas | Black Beans | Garbanzo | Arugula | Feta Cheese Lemon Vinaigrette   Spinach Ravioli Cherry Tomatoes | Broccoli | Roasted Garlic Tomato Sauce     Chef's Trio of Sweetness There's no description of this item on the menu, so I am not sure if it stays the same throughout the month, or will be rotated at the chef's discretion. However on the night that I dined, the trio comprised of a cheesecake, chocolate cake, and a macaron. OK, I know I said I stuck to the fixed-price items. However I had to just spy and snap on these additional dessert offerings which some at my table also got!   Flavors in White (add-on) Light Hazelnut Milk Pudding  | Coffee Chantilly | Vanilla Ice Cream     Chocolate Banana Pudding (add-on) Pineapple Compote | Soursop Ice Cream   I highly recommend this offering if you are looking for something different to do on a Saturday night. The price is great for all that is included,  the atmosphere and ambience of the Waterfront can't be beat and that it all helps to support the non-profit programs assisted by the Caribbean & Latin Dance Association of T&T (cultural training, community & youth productivity/social skills, entrepreneurial & job skills) is the icing on the cake! For the full timetable and pricing info please visit my prior post "November is Latin Dancing, Cocktails & Dinner at the Hyatt Trinidad!"   The Caribbean & Latin Dance Association of Trinidad & Tobago The Caribbean & Latin Dance Association (CALDATT) and its Executives are extremely excited in its mission to contribute to the enhancement, development and possible elevation of our nation's talented youths and experienced dance practitioners to 'front-stage' as described by Mr. Wayne Sergeant, just one of the Programme Coordinators of the CALDATT Organization. CALDATT is a non-profit NGO and an amalgam of associated member schools, students, tutors and Community Support & Training Organizations. To learn more visit their website at CALDATT.com. [random_content group_id=“88”] #### Ensalada Chilena (recipe) 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 Chile. Its name echoes not only its popularity in that country, but also the fact that its main colors (red and white), mirror the colors of the Chilean flag. Although the ingredients and preparations are blissfully elementary, the flavour profile is surprisingly complex, and for me and those who ate it, quite unexpected! One of the joys I had with my 'Summit of the America's food challenge, was realizing how many ways ingredients we take for granted can be given new life when approached from a different cultural lens. Although most recipes for the salad use raw onions, a quick pre-boiling of the onions in salted water (be generous with the salt) as in the below version helps to take the bitterness out of less sweet varieties. Feel free to omit this step though if you are using a mild sweet onion, or if it's just your preference :) Because the ingredients are so few, it is even more important that you pick the freshest, most flavourful varieties of each component as possible. Ensalada Chilena Source: About.com INGREDIENTS: 4 ripe tomatoes 1 medium onion sliced julienne style cilantro salt to taste oil, preferably olive METHOD: 1. Soak the onion in salted boiling water. 2. This softens and removes some of the sharpness from the onion. 3. Wash, peel and slice the tomatoes. 4. Finely chop the cilantro. 5. Drain and rinse the onion, squeezing out all the water. 6. Add to the tomatoes and cilantro and dress with oil and salt to taste. #### Ensalada Chuchu (recipe) Famous in Brazil We call chuchu christophene Click here to learn more #### Espresso Cake (recipe) Mmm Mmm Mmm. Can you believe that this is my first entry to Sugar High Friday for the year? I don't know what's taken me so long! :) But look at this cake, I think it was worth the wait :) This time around Domestic Goddess asked participants to post desserts that they 'crave'. Well I crave chocolate cake. Not only is it the cake that I make the best but it also needs little to no adornment :) Light, moist and incredibly intense in flavour this recipe for Espresso Cake hides one little 'secret', wholewheat flour! If you've never tried wholewheat flour in a dessert recipe I strongly suggest that you give it a try. It adds a whole other level of richness without any of the heaviness that you might expect (of course this is when used in the right proportions ;) ). Plus, you can use it to trick yourself and your friends into having another slice, cos it's good for you :P That's what I'm telling myself anyway :) Because this cake leans towards the bittersweet I suggest serving it with a light counterbalance such as a drizzle of semisweet chocolate sauce, custard, sweet cream, or as I have above, a splash of confectioners sugar. For my own personal taste I think frosting would be overdoing it, but you be the judge! :) Espresso Cake -------------------------------------------------------------------------------- Adapted from a recipe in O, The Oprah Magazine Serving Size: 14 Ingredients: 2/3 cup whole wheat pastry flour 1/4 cup unbleached all-purpose flour 1 cup raw cane sugar (Turbinado) 2/3 cup unsweetened cocoa powder 1 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup vegetable oil 2 eggs 1 teaspoon vanilla 1 cup brewed coffee, cooled Directions: Preheat oven to 350°. Spray a 9-inch cake pan with cooking spray. Line bottom of pan with waxed paper; spray paper. Dust bottom and side of pan with cocoa powder, tapping out excess; set aside. In a medium bowl, combine flours, sugar, cocoa, baking powder, baking soda and salt; set aside. In another bowl, combine oil, eggs, vanilla and coffee. Mix wet ingredients into dry ingredients and pour into prepared pan. Bake 30 to 35 minutes or until a toothpick inserted in middle of cake comes out clean. Cool cake in pan on a wire rack 10 minutes. Run a knife around edge of cake and invert onto a wire rack; peel off waxed paper. Invert again onto rack to cool completely. #### Exotic Caribbean Mountain Pride Dark Drinking Chocolate In the past I have written about my love affair with Blendo's chocolate. Well when I was in the supermarket the other day, to my horror nary a Blendo packet was to be found. However, there were two boxes full of cocoa pod shaped pallets of this new kid on the scene. One sniff and I was hooked. So, how did it taste? Well, I'm still trying to find a great first recipe with which to test it. Soon as I do I'll let y'all know :) #### Fabulous Find #1: Radmila's Buttermilk Cornbread Like any good food blogger I have amassed a huge list of recipes from other bloggers that I plan to 'try one day'. As I slowly work my way through them I decided that I would highlight those that are really spectacular in a feature I'm calling 'Fabulous Find'. My very first 'Fabulous Find' is a Buttermilk Cornbread recipe that I got from Radmila's food blog ' #### Falafel (recipe) Falafel is an item that depending on your part of the world is either par for the course, or an unheard of oddity. Growing up here in Trinidad falafels were not part of my culinary experience, however in the last few years, Syrian-Lebanese eateries have become more and more popular and Middle Eastern fare has become well-loved outside of their original ethnic communities. The falafels that I've heard over the past few years have varied from depressing to sublime. I've noticed that I don't really care for the dryer varieties, and that tahini sauce is ultimately the purest of soul mates when it comes to dressing these fried balls of ground chickpeas. When it came to submitting a recipe for Vegan Ventures and My Legume Love Affair (created by The Well Seasoned Cook) falafel truly killed two food events with one dish! :lol: Because of my current kitchen situation I took several shortcuts that I think ultimately undermined the integrity of the dish, however I will only apologize to an extent as the finished results were sublime in terms of the richness and complexity of flavour, and the creaminess of texture. Dare I say it surpassed many of the falafels I have paid for! The first of the shifts that I made was to use canned chickpeas instead of soaked, dry ones. I made this decision because I don't have a food processor and my blender is currently in a state where I worried that dry chickpeas may challenge the motor a little too much. The results lacked a certain grit that I do enjoy, so I think that first chance I get to try this recipe with raw chickpeas I will definitely do so, just to measure the difference. Also, because of the state of the blender, the items did not grind as finely as I would have liked, and as you can see some rather chunks existed in places. This also bothered me a little, but I decided to move forward regardless. I can always try it again n'est-ce-pas? ;) When it came to adding the flour, I found i needed to add quite a bit more in order to get a good cohesion going, but I don't know if this was also because I had used canned chickpeas. As I've seen some people having trouble making the tahini paste in comments on other sites I'll throw in my two cents. When initially adding water to tahini, the mixture will 'seize up' and appear to clump and become coarse. Just ignore that and keep whisking in more water with a fork. The mixture will eventually free up and become a milky white, so be patient :) In my case I tossed the chopped vegetables into the tahini sauce and let them rest together for a while before spooning into the pita pockets and drizzling over the fried falafel. Although I am not a vegan (or vegetarian), I do try to keep meat and fish consumption to a minimum in my day to day life. This recipe has already been starred as one to add to my 'snack' repertoire. It is so light yet filling, quick to assemble, and leaves you feeling completely guilt free. Enjoy! :) Falafel Source: The Foods of Israel Today Makes 6 servings INGREDIENTS: 1 cup dried chickpeas 1/2 large onion, roughly chopped (about 1 cup) 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh cilantro 1 teaspoon salt 1/2-1 teaspoon dried hot red pepper 4 cloves of garlic 1 teaspoon cumin 1 teaspoon baking powder 4-6 tablespoons flour (substitute with cornflour if gluten-free) Soybean or vegetable oil for frying Chopped tomato for garnish Diced onion for garnish Diced green bell pepper for garnish Tahina sauce Pita bread METHOD: 1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained. 2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed. 3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours. 4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets. 5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. 6. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water. NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas. • Tahina (also called tahini) is an oily paste made from ground sesame seeds. It is available in Middle Eastern markets and you can also buy Tahini from Amazon.com (For Trinis you can get it at Peppercorns and Malabar Farms and occasionally I have seen it at HiLo) • To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip, mango amba (pickle), or sauerkraut. #### Featured Chef: Ramin Ganeshram Aloo Pie, Pigeon Peas & Rice, chow-chow?????? Trinidadian food still is not well-known internationally, largely in part to a lack of published documentation (a fact which Trinifood expounds on here). Fortunately Ramin Ganeshram's Sweet Hands: Island Cooking From Trinidad And Tobagowas released in 2005 and is probably the most internationally available cookbook devoted to traditional Trinidadian fare. She took time out to tell GlobalChefs.com about her part memoir, history and cookbook of Trinidad & Tobago Excerpt: "Sweet Hands is a both a memoir, history and cookbook of Trinidad & Tobago. Some reviewers have described it as a tribute to my father as well. The book talks about the food history of this nation which is a true fusion of the cuisine of European colonials, African slaves, indentured Indian and Chinese, Syrian immigrants and native peoples. Each recipe has a story and a history that in itself is as interesting as the tastes of the food." You can read the full interview here. #### Festive Chicken Fried Rice What do you do when your pantry is nearing critical shortages and you only have a little bit of chicken in the fridge? Cook up a quick, filling, and EXTREMELY tasty fried rice! The mushrooms, chicken, and rice can all be prepared the night before or in advance to speed things along. It goes together -very- quickly and is a favorite in my home! :D Ingredients 2 cups chicken broth 1 1/2 cups long-grain white rice 5 tablespoons vegetable oil 1 lime 1 pound boneless chicken breasts Salt and freshly ground pepper 2 teaspoons Asian spice mix (I always have some of this mixed up and on hand) or Chinese five-spice powder 2 large eggs, beaten 1/2 pound dried shiitake mushrooms and/or black fungus, stemmed and thinly sliced 1/4 cabbage, cored and thinly slices 2 small carrots, shredded (a couple of handfuls) 1 cup onion, halved vertically and sliced into thin half-moons 3 cloves garlic, finely chopped One 2-inch piece fresh ginger, peeled and grated or minced 1/3 cup tamari (dark soy sauce) Method: 1. Soak the shiitakes and/or fungus in a bowl of boiling water for 30 minutes 2. Remove shiitakes and/or fungus from bowl, reserving 1/4 cup of the soaking liquid 3. Slice the shiitakes (after stemming) and/or fungus very thinly 4. Rub the chicken breasts with the juice of 1 lime and slice thinly. Season with salt, pepper and Asian spice mix (or the five-spice powder) and put in the fridge for 30 minutes minimum. 5. In a medium saucepan, bring the broth and 3/4 cup water to a boil. Stir in the rice, cover and cook over low heat for 18 minutes. Fluff with a fork and place in a large bowl to cool. (I place the bowl in the freezer to speed the process, stirring the rice at intervals) 6. In a large, deep nonstick skillet or wok, heat 2 tablespoons oil over high heat. ; Add the chicken to the pan and stir-fry for 3 minutes. Transfer to a plate. 7. Heat 1 tablespoon oil in the skillet, then add the eggs and scramble for 2 minutes. Push the eggs to the side of the pan, add the remaining 2 tablespoons oil and lower the heat to medium. Add the mushrooms, onion and carrots and stir-fry for 2 minutes. 8. Add the scallion, cabbage, garlic and ginger and stir-fry for 1 minute. 9. Add the cooked rice and crisp it for a couple of minutes. Stir in the tamari, reserved mushroom liquid and reserved chicken. Makes 4-6 servings #### Fish in Sweet and Sour Sauce (recipe) In February I made several dishes based on the start of the Chinese New Year. This was one of them, I'll be posting the other 2 in the near future as well. :) Fish in Sweet and Sour Sauce (adapted from a recipe in the Naparima Girls' High School Cookbook) INGREDIENTS: 3 1/2 lb fish fillets chives thyme garlic salt and black pepper 1 tsp lime juice 3 pieces ginger 1/4 cup water Sauce: 1 cup water 2 tbsp cornstarch 1 tsbp soy sauce 1/2 cup ketchup 2-3 tbsp sugar 1/2 tsp minced ginger salt and hot pepper to taste 1/2 cup coleslaw METHOD: 1. Wash and season fish with garlic, chive, salt, black pepper, lime and ginger. 2. Place fish and water in a large frying pan or shallow pot and simmer for 20-25 minutes until cooked 3. While fish cooks: blend in a saucepan, water, cornstarch, soy sauce, ketchup, sugar, ginger, salt and hot pepper 4. Stir over high heat for 5 minutes 5. Add 1/2 cup coarsely grated coleslaw, 1/2 cup vinegar (white or cider) 6. Cook until vegetables are soft. 7. Pour sweet and sour sauce over fish and cook for 5 minutes more 8. Remove fish to a large platter and cover with sauce Serves 6 #### Five (Foodie) Things Most People Don't Know About Me Well lookie there, fresh off my 6 Weird Food Facts About Me, I've been tagged yet again! This time by The Budding Cook! :D The theme? Five Things Most People Don't Know About Me... Well I think that (again) I will tackle this one from a food-related angle :) 1. I keep kosher - well to the best of my abilities that is... mainly I don't eat shellfish, pork, shark, crab, and I don't mix meat and milk. That's why you won't find recipes that do any of the prior on this site :) 2. I'm a cheap date - I always make sure to order something that costs less than my date. Never understood women who go for the priciest items as some kind of 'test' ... couldn't be that way with someone else's money! 3. I loathe pecans - everything about them; their smell, their taste, their appearance 4. Serve me Ribena (blackcurrant only plz) and I will love you for life (careful what you do with this power) - ditto for SnoCones (Trini-Style) :D A guava flavoured Trini Sno-cone is love :D 5. Cornmeal porridge is my personal ultimate comfort food. When I'm sick or down that's what I turn to. Mom made it for me often growing up, even up until recently. Apparently it's a Jamaican thing ;) This time I will tag the last 5 visitors to TriniGourmet who are also members of my MyBlogLog community :) • Rachel of Rachel's Bite • Cincisquirtle of Earlworld • Skinny of Skinny Celebrities • GregLaden of GregLaden.com • Veronique of Little Elephants Feel free to adapt the content of the meme to the nature of your blog :D In other news I'm a little bit under the weather at the moment so if my posting seems a little slower this week that's why. I already have my posts outlined and all (i actually have a monthly daily posting plan cos I'm Type A like that!!!) but focusing and writing are not my strong points at the moment :( I'll do my best tho :) #### Five Fingers a.k.a Carambola a.k.a Star Fruit Carambola is a fruit that was not very popular in my life until recent years, possibly a casualty of the flood of foreign fruit imports that became popular in the Nineties. Now however, with everyone tightening their belt, local produce is once again taking center stage in local supermarkets. As this is my first entry in Weekend Herb Blogging (hosted this time around by its founder Kalyn) I thought that was a great way to get feedback on this odd item :) So what is this fruit all about? Well as you can see it looks a lot like a starfish in cross section (thus the fanciful names Starfruit and Five Fingers). It is very tart in taste (with a curious sweet aftertaste), crunchy, and filled with liquid. I'm still figuring out ways to utilize this fruit in my repertoire. I made an awesome bread with it yesterday. If you have any tips or suggestions do tell! From Wikipedia: ... the carambola, more popularly known as star fruit, but also coromandel gooseberry, is a golden-yellow to green berry. When cut across it shows a 5-pointed (sometimes 6-pointed or 7-pointed) star shape, hence the name, "star fruit." Star fruits are crunchy, and have a slightly tart, acidic, sweet taste, reminiscent of pears, apples, and sometimes grapes. The fruits are a good source of vitamin C. Its seeds are small and brown. They consist of a tough outer skin and a tangy white inside. There are two varieties of star fruit - acidulate and sweet. The tart varieties can often be identified by their narrowly spaced ribs. The sweet varieties usually have thick fleshy ribs. The fruit starts out green, and goes to yellow as it ripens, though it can be eaten in both stages. The fruit is rich in juice to the extent that one can make wine out of them. #### Floating Island/Île Flottant It's time again for another Tuesdays with Dorie, and I'm starting to feel rather warm and nostalgic now towards my 'recent' acquisition. Although the sheer volume of Baking: From My Home to Yoursis intimidating (over 400 pages!), the style of writing, and step by step directions make each recipe approachable and almost effortless. This time around the assignment at hand was a classic French Dessert called Île Flottante, that's Floating Islands to us Anglais-philes :) This recipe is one I had never heard of before this challenge, so I really felt a bit adrift at first (get it? adrift? *drumroll* :D) but it seemed simple enough. I've made meringues and I've made custard, and floating islands are basically a combination of the two. The simplicity of this dish, where the sum of the components creates a whole that is greater than each of its parts, also goes a long way towards making it a household staple. According to Dorie: For the French, this dessert is not only a classic, but often a childhood touchstone. In a country where people are more likely to buy their desserts from a neighbourhood patisserie than prepare them at home, îles flottantes remains a mainstay in the make-at-home repertoire, in some part because it is so easy and in some part because it's a naturally showy dessert. Excerpted from Baking: From My Home to Yours From beginning to end I found this recipe particularly easy to follow. Make sure that your milk is simmering rather rapidly, otherwise the meringues will not expand (see below) and set on the outside as well as they should. I learnt this with the first two 'islands' that I tried. My favourite part of making this recipe was drizzling the caramel. I quickly realized that by holding my fork in the air for an extra second or two, my caramel would begin to harden and I'd essentially be spinning sugar! As this was something I had only seen done on television, I got quite giddy. Within seconds I was twisting, twirling and looping away, and I think the results were rather attractive if I do say so myself :) Jason quickly tried to jump in on the action, drizzling onto his own islands with careful deliberation (see right). As the caramel strands set they created a delicious crunchy counterfoil to the airy 'nothingness' of the meringues and the creamy egginess of the custard. Definitely a delightful dessert, and one that Jason has already told me several times, I -must- make again :) P.S: For the recipe, visit Shari of Whisk: A Food Blog, who picked Floating Islands as this week's challenge. #### Fodors Travel Wire | Epicurean Caribbean: 10 Restaurants Worth the Splurge Profiteroles with vanilla icecream and chocolate sauce with almonds - Battimamzelle Restaurant (Trinidad) Photo taken by the lovely and generous Chennette ;) Fodor's Travel Wire has come out with their list of Ten Best Caribbean restaurants, and sadness of sadness there isn't a Trini name among them! Now why is this? After the obligatory outburst of anger and eventual resignation I have convinced myself that it had to be because: 1) We are not a tourist oriented economy (we have oil and natural gas), as a result we really don't have many establishments that can compete with the ambience and mystique of those on the 'tourist-reliant' islands 2) Because we are not tourist oriented we also don't tend to adapt our foods towards foreign palates. International fusion cuisine (as opposed to indigenous) is slowly taking off, especially at establishments like Battimamzelle (the Trini word for dragonfly), but it's still a hit or miss affair. 3) None of the editors actually came here! (that's the one I'm sticking to btw :P) Read Fodors Travel Wire | Epicurean Caribbean: 10 Restaurants Worth the Splurge #### Follow Me On Twitter! It's been two years+ since I joined Twitter and in that time I've found it to be an extremely valuable way to meet and connect with foodbloggers (local, regional, and international) as well as readers. These connections have grown and developed in ways that I would never have imagined! One thing that I really enjoy as well is hearing from readers. Your questions and feedback continually inspire me, and it's great to put faces to names and get a sense of who is really on the other side of the screen, reading these words. Over the past weeks I have rolled out some new social media initiatives that I hope that you will enjoy as much as I am! 1. Twitter Thursdays Every Thursday from 1p.m. - 2p.m. (local time, GMT - 4) I'll be on Twitter taking your questions and requests, and just chatting about all things related to local/regional cuisine. Click the below image to 'Follow me' as the parlance goes. 2. Facebook Fridays Not on Twitter? Not a problem! Fridays are when I hang out on my Facebook page and do the same :) The time is the same. 1p.m. - 2p.m. local time (GMT -4) 3. The Trinigourmet Times This very stylish tool aggregates the most popular links shared by myself and those I 'follow' on a daily basis. It's a great way to discover new sites and recipes. I'm still tweeking it to raise the level of local/regional content but the feedback so far has been great! Click here to read it :) 4. The #CaribbeanCooks Daily Several months ago I helped to create the #Caribbeancooks Twitter channel to enable cooks in, and from, the diaspora to share their food-related thoughts, questions, and pics of their creations. This daily online publication helps to feature those offerings and shines the light around :) Click here to read it :) I'm still getting the swing of these new additions but I'm itching to interact with y'all in new ways! Also, feel free to use the various social media buttons that I've added to each post to 'tweet' or 'like' those articles and recipes that have caught your eye :) Amazon.com Widgets This post was originally published on December 10, 2008. It has been updated once since then. #### Food Network - now on Channel 38 (FLOW TV) YAY!!! So I know this is probably nothing to my American and Canadian readers but I am deliriously happy that as of May 1st the Food Network was FINALLY added to the cable TV lineup here in Trinidad! I have not had 24hr access to the Food Network since I left Connecticut in 1999! In fact it was access to the Food Network in 1997 that began my love of cooking in a serious way (along with a chance viewing of my landlady's issue of ' #### Foodies Unite!: Blogging for a Good Cause From Monday July 16th until September 3rd Ari of the über-excellent Baking and Books will be holding a fundraising raffle for the 2007 Jewish Environmental Bike Ride. She hopes to meet her goal of raising $2000 and is offering individuals one virtual raffle ticket for every $5 donated. Up for grabs are 56 cookbooks, ranging from current favorites such as David Lebovitz's Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompanimentsas well as upcoming releases from Nigella Lawson, Jamie Oliver and Mollie Katzen (to name a few). If that wasn't exciting enough, Ari says that it is also possible for multiple ticket holders to win multiple books! For all the details click here! #### French Onion Soup (recipe) I was unable to handle solid food the other night and instead of Jamaican Cornmeal Porridge, this time around I was in the mood for French Onion Soup. I usually make mine using a recipe from Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3, however since I am still going through my copy of the Good Home Cookbook I thought I would use the recipe in there this time around. As I've mentioned before The Good Home Cookbook: More Than 1000 Classic American Recipesis quickly becoming my stand-by cookbook. And the more I go through it and experiment the deeper my love grows (you can look forward to a full review soon) :) The most labour intensive part of this recipe is the browning of the onions which takes almost an hour. The results are well worth it though. The onions become melt in your mouth, and decadently sweet and flavourful :) I cut thin slices of my Brother's Bread to top the broth and grated concrete-old Cheddar cheese on top of it all :) Yum Yum Yum :D French Onion Soup serves 6 Recipe by: The Good Home Cookbook: More Than 1000 Classic American Recipes Description: Onion soups were enjoyed by ancient Greeks and Romans; they can also be found in the earliest American cookbooks. French Onion soup (with the characteristic bread and cheese topping) is highly reminiscent of medieval soups. It enjoyed a resurgence of popularity in the 1960's, when famed chef Julia Child introduced French home cooking to a wide American TV audience. Ingredients: 3 tablespoons butter 2 tablespoons oil 5 medium onions, thinly sliced 1/2 cup dry sherry or cognac 8 cups vegetable broth 1/2 tsp dried thyme salt and pepper 12 slices baguette, cut 1/4 inch thick 1 1/4 cups shredded gruyere or swiss cheese Method: 1. Melt the butter with the oil in a large soup pot or saucepan over medium heat 2. Add the onions and saute, stirring frequently, until they began to brown, about 15 minutes. 3. Reduce the heat to medium-low and continue to saute, still stiring frequently until the onions are a rich brown, about 30 minutes 4. Add the sherry, increase the heat to high, and cook until most of the liquid evaporates 4 to 5 minutes 5. Stir in the broth, bring to a boil, and reduce the heat. 6. Add the thyme, season to taste with salt and pepper, and simmer partially covered for 30 minutes 7. Meanwhile, preheat the oven to 350F 8. Arrange the bread slices in a single layer on a baking sheet and toast in the oven until dry and lightly colored, 10 to 15 minutes 9. Remove the bread from the oven and increase the oven temperature to 450F 10. Place 6 ovenproof soup bowls or crocks on a baking sheet 11. Ladle the hot soup into the bowls. 12. Top each bowl with 2 slices of bread and top each slice with about 3 tablespoons shredded cheese 13. Place the baking sheet with the bowls in the oven and bake for 4 to 6 minutes, until the cheese is melted and bubbling. #### French Yogurt Cake with Marmalade Glaze Why oh why couldn't I have kept it simple? A quick and easy French pound cake, baked in a loaf tin and brushed with a marmalade glaze. Practically no room for error, right? That was until my eye caught the 'Variations' listed on the adjoining page, and my imagination ran wild with visions of a round layer cake filled with lemon curd. I suppose my first clue that maybe this would go so very wrong was when I spent several hours trying to obtain an offset spatula and cake leveller. My excitement gradually shifted to frustration as store after store yielded blank results and even blanker stares from store employees. My search for lemon marmalade and store-bought lemon curd also were a lesson in futility. Still I was determined to soldier on! The next night I started in on the cake, and at first everything seemed to go well. I ground my almonds and made my batter. Then, after the cake had cooled sufficiently (I thought) I sliced it carefully with a long serrated knife and spread it with my homemade lemon curd. It wasn't too long before the curd started to ooze, much to my distress! I don't know if this was due to residual warmth inside the cake, the weight of the top layer, not leaving a large enough rim or all of the above! Needless to say at that point I was ready to throw my hands in the air and walk away. I told myself instead to just make the frosting, and let everything chill and firm up again. I decided to go with a buttercream frosting, and everything went well at first. At first. I quickly began to realize I didn't have enough icing sugar on hand. It was now around 2a.m. and my nerves were growing rawer and rawer by the second. I grabbed a box of superfine castor sugar and dumped it in the bowl. HUGE MISTAKE. HUGE. GRITTY.MISTAKE. My icing was ruined, and no amount of whipping, beating, or even heating (yes I thought I could melt it down, and then firm it back up) made a lick of difference. I threw the batch out and admitted defeat. I would have to go out in the morning, get icing sugar, shortening, butter, and try again. Shakily (I don't deal with exhaustion or stress very well, and I was now feeling both in ABUNDANT doses) I wrapped the cake in saran wrap and placed it in the fridge. J washed the dishes before heading home and I stumbled up the stairs with the hopes that morning would rekindle my enthusiasm for this recipe. What I saw when I headed downstairs and opened the fridge the next day made me realize my hopeful thinking was nothing more than exactly that. Somehow in his rummaging my father had tilted the cake and removed (?) a large part of the saran wrap. As a result the layers had slowly slid apart and cracks had formed in the top layer. ACK ACK ACK! After a mini meltdown, I did my best to 'slide' the layers back into alignment, but something had gone horribly wrong somehow and at times the edges were flush, and at other points they were completely off-kilter. I called J and asked him if I should just give up and make the basic loaf version instead and hurl this one into the sky. He said that would be a waste and to hold on and he would bring the icing ingredients over later. Deep inside I knew he made sense, so I tried my best to lower my blood pressure until he arrived. Once he did I gave the frosting another try and everything came together effortlessly. The way I wish everything had the night before. After the icing had set I cut slices and shared them around. Everyone loved it. Everyone but me. I just couldn't taste anything but my own exhaustion and disappointment at how much trouble this whole undertaking had been. It just didn't seem worth it. The taste was average, and rather underwhelming considering the amount of work I had put into it. I might as well have just made a typical Trini sponge cake as I prefer the taste of that by far. My mother said that although she understood my disappointment, for anyone who ate it without knowing the backstory would just enjoy it purely on its own merits. J agreed, and his consumption of numerous slices was a slight salve. Two days later when I ate one of the last slices I was able to appreciate it more, and it really wasn't bad. But I was looking for something more than 'not bad'. This was entirely my own fault though. I really should have stuck to the basic version. Maybe one day I will try again, but not anytime in the future. I'm ready to clear the slate, start anew, and put this recipe behind me. Don't let my experience get you down. Most members of TWD had great success! Check out the recipe for yourself by visiting Liliana of My Cookbook Addiction or turning to pages 224-225 of Dorie Greenspan's Baking: From My Home to Yours #### Fresh Express Shuts Down Photo from Lilandra's awesome Fresh Express Flickr Set News of Fresh Express' demise comes as a great (and depressing) shock to me. Before my accident I relied heavily on their offerings to provide my lunchtime fare. From their teriyaki chicken salads to vegetarian wraps and roast beef sandwiches, I found the idea that fresh fast food could be obtained relatively cheaply at every supermarket to be refreshing, exciting and innovative for the local market. I often saw other working professionals picking up their fare, and over the months their product line began to expand to include microwaveable soups and casseroles. Was this the problem? Overzealous expansion? Official word is that the line simply failed to meet earning expectations (because of the rapid line expansion?) Whatever the reason... R.I.P Fresh Express, you -will- be missed :cry: ?????? View Lilandra's Fresh Express Flickr Set From the Trinidad Express Fresh Express shuts down Driselle Ramjohn Friday, May 18th 2007 Ready to eat food retailer Fresh Express has shut down operations a little more than a year after it started. . Shoppers at numerous supermarkets around the country saw Fresh Express workers removing the shelves and coolers containing food from shelves. . Fresh Express, a subsidiary of the Bermudez Biscuit Company, is a line of ready to eat foods, including sandwiches, salads, fruits, pasta dishes and other meals, which were available at supermarkets, pharmacies and convenience shops nationwide. . The concept of the line was "Gourmet Food at your Fingertips". . Karen de Montbrun, regional logistics and general manager at the Bermudez Biscuit Company, confirmed yesterday that operations at Fresh Express were shut down on Wednesday. . She said that company chief executive officer Nobel Philip would be commenting on the reasons behind the closure. . Philip was said to be out of the country yesterday. . Some storeowners said that the move came as a surprise to them. . They pointed out that within the last six months, Fresh Express had almost doubled its menu to include products like microwaveable lasagne. #### Fresh Ginger and Chocolate Gingerbread "Decadence with a smile", those were Jason's first words when he first tasted this Fresh Ginger and Chocolate Gingerbread. Following his example I also dug in and had to nod (or moan) my agreement. "It's like something I'd actually buy!" I said, and coming from me that's high praise indeed. Rich, coffee laced chocolate icing forms the perfect counterfoil to the sweeter chocolate gingerbread base. Studded with slivers of fresh (as well as crystallized) ginger and chocolate chips this gingerbread has no problem staying light, moist and vibrantly flavoured. It's without a doubt the best gingerbread I've ever made, and the best gingerbread I've ever had! I probably should not have been surprised. This was after all a Dorie Greenspan recipe, and she's been the Queen of the Baking Blogosphere since at least 2006. It wasn't until I received my very own copy of Baking: From My Home to Yoursthat I really understood her talent, appreciated the awe, realized why she is most deservedly a James Beard award wining author. Purchased as part of my involvement in "Tuesdays with Dorie" (an ongoing blog event/group), Baking: From My Home to Yours is a heavy glossy tome, that would be quite intimidating if the pictures themselves, and the text were not both so warm and inviting. This recipe signified an especially sweet culinary victory for me. Since I started this blog in 2006 I have faced many of my own culinary fears and insecurities head on. One of the largest ones that I had was my fear of baking. Years of bread-like cakes and flat burnt cookies had done this to me, however in 2007 I made a resolution to push past that fear and in the process I started to learn to master stand mixers, temperamental ovens, and bundt tins. Still, I always felt rather insecure and dwarfed by the elaborate concoctions I saw other bloggers prepare for events such as Tuesdays With Dorie and Daring Bakers. That's why, as 2008 drew to a close, I decided it was time to take my culinary comfort zones to higher heights. Nervous and unsure I submitted applications to join both groups, and as the acceptance and welcone emails entered my inbox I felt quite lightheaded and anxious. Was I taking on more than I could undertake? It's a thought I've had over and over again as I prepared my first entries for both events and I'm sure I'll continue to have it in the future. But, for now at least, I feel somewhat relieved and semi-assured that I can do this and do it well :) #### Fresh Green Bean Salad (recipe) This light salad is simple enough to assemble in minutes yet elegant enough to serve to company.The lemon juice really gives the beans much needed 'sparkle'. Be sure to sprinkle liberally with sea salt and freshly cracked black pepper for even more flavour and flair :) Fresh Green Bean Salad-------------------------------------------------------------------------------- Recipe By: Vegalicious.orgServing Size: 4-6 Ingredients: 1 clove garlic, minced4 sprigs parsley4 tbs. olive oil1 tbs. lemon juice1 lb trimmed green beans, cook until al dente and blanched Directions: Clean and cut fresh green beansBlanch and drain.Prepare a dressing from the rest of the ingredients and pour over the beans while they are still warm.Serve immediately on a bed of lettuce. #### Friday Night Buffet at the Hyatt Trinidad: Feast Without Breaking The Bank! Can you believe it's February 2021 (almost March!) already? 2020 seems like a blur at this point, and I am sure that for you, as for me, it was a year of unbridled ups and downs! Although I have enjoyed a well-earned social media and blogging hiatus, all has not been silent for me behind the scenes. I have invested in many backend upgrades to hopefully make the site faster and more secure and have also plowed a lot of energy into live cooking on my Twitch stream and the wonderful "SN Famalay" that has been growing around it. But more on that in a future post! Sunset is always stunning at the Hyatt Trinidad Last Friday, I was delighted to enjoy a relaxed evening at the Hyatt Trinidad, during their re-started weekly buffets. Trinidad's borders have been closed since March of last year, and that closure has affected many aspects of our life, from our annual Carnival (the tabanca is still real) to the hospitality industry. As a result the Hyatt Trinidad has presented many innovative offerings for the domestic "staycation" market, from 2 for 1 Breakfast Buffets, family mid-week deals, movie nights, waterfront Jenga, and of course the return of Friday night buffet themed nights! On the night of my arrival, the theme was "Grill Night" and it definitely lacked for nothing! From the aromatic Pistachio-Crusted Lamb https://www.trinigourmet.com/nts/wp-content/uploads/2021/02/AT-cm1068062023.mp4 to the melt-in-your-mouth Pepper Dusted Ribeye https://www.trinigourmet.com/nts/wp-content/uploads/2021/02/AT-cm1068071667.mp4 https://www.trinigourmet.com/nts/wp-content/uploads/2021/02/AT-cm1068107143.mp4 to the sophisticatedly flavored "mocktails" (not included in the pricing), nothing that touched my lips left me disappointed! Strawberry Lemon Ginger Iced Tea Mocktail Virgin Mint Piña Mocktail In fact, just as satisfying as the featured meat offerings were the desserts. Although I enjoyed the cakes I sampled (Strawberry Chocolate Cake, New York Cheesecake and Pink Velvet Cupcake) I have to talk a minute about how surprised I was by the homemade taste and feel of the Coconut-Pine icecream. If you remember the days of salt-churned icecream machines you'll know exactly what I'm talking about! Such a shame that I was so full at this point as I could easily have devoured 2 bowls! Coconut-Pine Icecream This Friday's theme (February 26) is Seafood Night, and the following (March 5) is Italian. Today's Seafood Night also features all-you-can-eat sushi. All Friday night buffet theme nights serve a variety of salads, a live station, carving station and amazing desserts. Cost is $325TT per person (excluding vat and service charge). For reservations call 821-6550. Follow Hyatt Trinidad on their Facebook page and/or Instagram for the announcement of future theme nights! #### Fried Bake 'n Fish (recipe) 'Shark n Bake' is -the- ultimate beach food here in Trinidad (although it can be bought in other places as well). Its epicentre (where i've been told the dish was also first created) is Maracas Bay (which is also the most popular beach on the island). Many beach seekers who are going to other beaches on the North Coast will stop at Maracas en route, to pick up their 'Bake n Shark' before proceeding to their ultimate destination. Although there are many fish stands, there are usually one or two with the longest lines, and of course that is where to head! :D (to see pics of a shark n bake stand up close, click here) My friend Simi enjoys a bake n shark - Carnival Tuesday 2005 So what is Bake n Shark? Well it is basically fried dough and highly seasoned fried fish. That probably does not sound all that amazing or innovative but it really is all in the execution, and of course the accroutements! The condiment bar is often as large as the fish stand and contains everything from cilantro sauces to garlic sauce, tamarind sauce, chopped vegetables and of course pepper sauce (for pics click here). Also for those like myself who don't eat shark (for religious reasons) most vendors offer alternative fish options such as kingfish or flying fish so no one has to miss out! My version used butterfish fillets but you can use any mild firm white fish. If I do say so myself it is 'out of this world' :P Trinidad Fried Bake 'n Fish (adapted from the Naparima Girls' High School Cookbook) Ingredients: Float (Fried Bake) 4 cups flour 1 1/2 tsp salt 4 tsp baking powder water oil for frying Fried Fish 1 lb fish fillets 2 limes breadcrumbs flour 2 tbsp minced chive & thyme 1 tsp minced garlic 1 teaspoon salt 1/2 tsp pepper sauce 1-2 beaten eggs oil for frying Method: Fried Bake: 1. Sift flour, salt and baking powder 2. Add enough water (around 2 1/2 cups) to make a soft dough 3. Knead for about 10 minutes. 4. Leave to rest for 1/2 hour or more 5. Divide into 6 portions. 6. Flatten each portion to a a diameter of 5" to 6" and 1/4" thick. Oil hands if necessary to prevent the dough from sticking to your hands 7. Fry in hot oil untli brown, turning once 8. Drain on kitchen paper Fried Fish: 1. Combine chive, thyme, garlic, salt and pepper sauce 2. Marinate fish in lime and salt for about 15 minutes 3. Drain well and rub with seasoning mixture 4. Dip fillets in flour 5. Dip fillets in egg 6. Dip fillets in breadcrumbs 7. Fry on both sides until brown 8. Drain throughly on kitchen paper Condiments: Condiments for this dish are as varied and freeform as they come. Let your imagination and preferences guide you :) This time around I made some coleslaw, tossed some tomatoes and watercress with olive oil, salt and pepper, and made a lovely sauce by combining diluted mango chutney with ketchup and chopped garlic Assemble by slicing horizontally into the fried bake 90% of the way through. Insert a fillet and top with condiments. #### Fried Breadfruit and Buljol Fried Breadfruit and Buljol Yet another earthy rootsy breakfast fave. The creamy coolness of the fried breadfruit chips gives a solidity and neutral canvas for the spicy heat of the shredded saltfish and scotch bonnet peppers. So yum! #### Fried Eggplant (recipe) You know one of the unexpected discoveries of having a food blog is realizing how much our parents keep from us about -their- culinary pasts. Before I started TriniGourmet I thought it was reasonable to assume that the foods my parents made were accurate reflections of their respective heritages (Trinidad and Jamaica respectively), and as such included faves from their own childhoods. Not so. It has happened on more than one occasion that a dish I have made here (often for the first time) unlocks a flood gates of "MMMM, I used to eat this all the time as a child". WHAT?! So how come you never made it for me then? *shrug* "Didn't seem important" or "Youse forget these things" are the most common variant of reply :( In that respect being a Caribbean food blogger seems even more important when it comes to documenting and preserving these culinary gems in as 'authentic' a format as possible. It really boggles my mind. If many of these recipes have fallen to the wayside in a 100% Caribbean home I can only imagine what is going on in the Diaspora! This recipe for fried eggplant was another of those 'culinary flashbacks'. My father thanked me for making them and told me that yes, again, he ate this often as a boy. Well I never did as no ever made it for me :crying: Slivers of seasoned eggplant (or melongene as it is more commonly called here in Trinidad) are floured and breaded before being pan fried. The results are a light flavourful crust with a warm molten center. If you are not traditionally a fan of eggplants, this may be just the thing to turn you into a convert! :) Fried Eggplant From: Caribbean Cookbook INGREDIENTS: 1 lb eggplant salt and pepper to taste flour and breadcrumbs oil for frying DIRECTIONS: 1. Peel, wash and cut egplant in 1/2 in thick slices 2. Cover slices thoroughly in a mixture of salt, black pepper, flour and breadcrumbs 3. Let stand for about 10 minutes 4. Shake off excess flour 5. Fry in hot fat til golden brown Amazon.com Widgets For this and other Caribbean recipes visit the Caribbean Cooking section of Veni Mangé - The Trinigourmet Amazon Bookstore! This post was originally published August 28, 2007. It has been updated once since then. #### Fried Okras (recipe) Just a few words as I am writing this at 3:10 a.m.and am rapidly fading after a day of automechanical mishaps (ugh!) Ochroes are one of those ingredients that rapidly divide people into one of two camps, the love 'ems and leave 'ems. Well, I was hoping that this dish would be the one that could potentially convert its detractors but I suspect it won't. However , if you are an ochro lover (such as myself) you are going to really enjoy it! Battering and frying the ochro gives it a crackly outer crust, while keeping the softer interior intact. You'll be tempted to eat them hot out the pan, but don't. They get even better as they sit and cool to room temperature. Their informal, slightly messy, and oily nature make them an ideal addition to my Hanukkah 2010 Menu. This dish is easily made gluten-free by substituting pulverized rice crackers for the breadcrumbs. Parmesan crumbs and/or herbs can also be blended to the crumbs. Don't be afraid to experiment, it's a very flexible recipe! Season the batter well and once the ochroes are done finish everything off with a light dusting of fleur de sel for even more complexity. Enjoy! :) Fried Okras SOURCE:Caribbean Cookbook INGREDIENTS: 1 dozen okra 1/2 cup milk 1 beaten egg salt and white pepper fat for frying breadcrumbs and flour (pulverize rice crackers for gluten-free) METHOD: 1. Wash okras 2. Dry them and cut in half lengthwise 3. Brush them with eggs and milk 4. Dip in crumb mixture 5. Brush and dip again 6. Let stand for about 10 minutes 7. Fry in hot shallow fat 8. Drain on kitchen towels #### Fried Plantain (recipe) Fried Plantain is a simple snack that appears to be common on tabletops across the Caribbean. I've grown up eating them my father's way which is to wait for the plantain skins to turn almost black before panfrying them on high heat, until they are slightly charred on the outside. Then, when done, immediately sprinkle the slices with brown sugar. YUM! Fried Plantain -------------------------------------------------------------------------------- Recipe By: Caribbean Cookbook Ingredients: Plantains Sugar Oil for frying Directions: 1. Thinly slice some very ripe plantains (cross wise or lengthwise) into 1/8 - 1/4 inch thick slices 2. Fry in hot oil until dark brown 3. Drain on absorbent towels 4. Sprinkle with sugar #### Friendship Cookies (recipe) There are three things that are always in stock in my mom's pantry, onions, garlic and ginger. We use ginger in so many dishes it's not funny! I suspect it's a holdover from the Chinese part of her heritage :P Most recently I used ginger in a sweet, rather than savoury, recipe when I made my mom a batch of Friendship Cookies for Mother's Day. As a result, I thought that this versatile root would be the perfect ingredient to spotlight in this week's Weekend Herb Blogging (hosted this time around by Australia's überfabulous Kitchen Wench). . 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. Others think first of ginger's savory contributions: the brightness that minced fresh ginger adds to Chinese stir-fry, or the refreshing tang of pickled ginger served with sushi. . Rarely used as the sole flavouring in recipes, ginger combines particularly well with the warm spice notes of cumin and coriander in savory preparations. Garlic, mustard seed, turmeric, and the whole palette of Indian seasonings would shine less brightly without ginger's glow. In sweets such as quick breads, muffins, and preserves, ginger is part of a classic triumvirate along with cinnamon and cloves. . In each of its incarnations, however, ginger makes its simultaneously hot and refreshing presence known. Normally I'm not a fan of ground ginger (not pungent enough) but for most baked goods I find that it beats trying to grind/grate fresh ginger! These cookies are addictive in flavour, but very delicate. As a result I would make them MUCH smaller the next time around :) Friendship Cookies -------------------------------------------------------------------------------- Recipe By: Chicago Tribune Annual Food Guide Holiday Cookie Contest Ingredients: 2 1/4 cups Unsifted all-purpose flour 3/4 cup Vegetable oil 1/2 cup Sugar 1 Egg 1/4 cup Pure maple syrup 1/4 cup Sorghum molasses 2 teaspoons Baking soda 1 teaspoon Ground ginger 1/2 teaspoon Cinnamon 1/2 teaspoon Ground cardamom 1/4 teaspoon Salt Additional sugar for coating One egg, 2 yolks! Twins? :shock: Directions: 1. Heat oven to 350 degrees. Have ungreased baking sheet(s) ready. 2. Combine all ingredients, except sugar for coating, in large bowl of an electric mixer. Beat on low speed until combined. Refrigerate to firm dough slightly, about 20 minutes. 3. Roll into large balls, using 1/4 cup dough each for large cookies or a scant tablespoon for smaller cookies (dough will be soft). Roll in additional sugar to coat. Arrange on baking sheet, spacing them 3 inches apart. 4. Bake until set, about 15 minutes for large cookies and 10 minutes for smaller ones. Cool on baking sheet 1 minute before transferring to wire rack to cool. Notes: Fourth-place winner in the 1995 Chicago Tribune Holiday Cookie Contest. By Agnes Da Costa of Countryside #### From Mistakes to Mastery: Your Guide to Culinary Confidence I’ve seen it time and time again—someone who loves food, dreams of mastering the art of cooking, but holds back because they’re terrified of making mistakes. Maybe that someone is you. You want to perfect a dish, to impress your loved ones, to feel confident in the kitchen. But instead of experimenting freely, you hesitate, second-guessing every step. I get it. I’ve been there. The fear of wasting ingredients, ruining a meal, or worse—disappointing someone—is real. But let me tell you this: mistakes are not failures; they are lessons. And if you never take risks in the kitchen, you will never unlock the true beauty of cooking. In my own journey, I’ve come to realize that culinary confidence isn’t about perfection—it’s about understanding that every burnt crust, every too-salty sauce, every collapsed soufflé is part of the process. The greatest chefs in the world didn’t get where they are by playing it safe. They got there by pushing boundaries, embracing cultural diversity, and—yes—making a lot of mistakes. Today, I want to help you break free from the fear of failure and step into your full potential as a home cook. If you’ve ever hesitated to try a new technique, avoided a dish because it looked “too complicated,” or felt the sting of a recipe gone wrong, this guide is for you. By the time you’re done reading, I hope you’ll see the beauty in culinary experimentation—and have the confidence to keep going, no matter what. Here’s how to turn failure into your greatest cooking teacher. Step 1: Redefine Failure as a Learning Opportunity The biggest shift you need to make? Stop seeing mistakes as disasters. Instead, view them as data points—valuable insights that help you improve. I remember the first time I tried making roti from scratch. The dough was too tough, the layers didn’t form, and the taste? Well, let’s just say it was forgettable. But instead of giving up, I analyzed what went wrong, adjusted, and tried again. Today, making soft, flaky roti is second nature to me. That growth only happened because I allowed myself to fail. If a dish doesn’t turn out right, ask yourself: ✔️ What specifically went wrong? ✔️ How can I adjust next time? ✔️ What did I learn from this attempt? By reframing failure as learning, you’ll build resilience and confidence—two of the most important ingredients in any kitchen. Step 2: Start with Simple Recipes To Develop Culinary Confidence Confidence in cooking comes from small wins. If you’re just starting out or working through fear, don’t jump straight to complex techniques. Master the basics first. I always recommend starting with: • A simple stir-fry e.g. Carmen’s Julienned Carrots & Green Beans • A one-pot rice dish e.g. Trinidad Pelau • A basic soup or stew e.g. Trinidad Corn Soup These dishes are forgiving, customizable, and help you develop essential skills—like knife work, seasoning, and timing—without the high stakes of, say, a soufflé. Once you feel comfortable with simple recipes, you’ll naturally want to expand your repertoire. Step 3: Embrace Cultural Diversity in Your Cooking One of the biggest mistakes home cooks make is thinking they have to perfect one way of cooking before they can explore others. But the truth is, the more you expose yourself to different cuisines, the better you’ll understand flavor, technique, and the flexibility of ingredients. I’ve spent years studying and experimenting with dishes from around the world—not to replace my love for Caribbean cuisine, but to deepen it. Learning about Japanese umami principles helped me balance flavors in Creole dishes. Exploring Indian spice blends made me more creative with my own seasonings. Every time you try something new, you add another tool to your culinary toolbox. And when you return to your home dishes, you do so with a fresh perspective and newfound confidence. Step 4: Create a Supportive Cooking Environment Cooking doesn’t have to be a lonely or high-pressure activity. One of the best ways to overcome fear is to cook with people who support and encourage you. Whether it’s family, friends, or even an online cooking community, surrounding yourself with others who appreciate food (and who don’t expect perfection) makes all the difference. Some ideas: ✔️ Host a low-stakes “test kitchen” night where everyone experiments with a new dish. ✔️ Join a cooking challenge on social media. ✔️ Cook with a loved one who enjoys food but isn’t judgmental. When cooking becomes collaborative and fun, mistakes feel less like failures and more like part of the journey. Step 5: Set Realistic Expectations Let’s be real: your first attempt at a dish is not going to look like a professional food photo. And that’s okay! Instead of aiming for Instagram perfection, aim for: ✔️ Flavor over aesthetics ✔️ Enjoying the process rather than stressing over the result ✔️ Small improvements with each attempt The goal isn’t to cook like a Michelin-star chef overnight—it’s to love what you’re creating and grow as you go. Step 6: Keep a “Culinary Confidence” Journal One of the best ways to build confidence is to track your progress. I keep a notebook where I write down: • New techniques I’ve tried • What worked and what didn’t • Flavor pairings I enjoyed This journal has become my personal culinary roadmap, helping me refine my skills and recognize just how far I’ve come. Step 7: Practice Mindfulness in the Kitchen Instead of rushing through cooking or stressing about the outcome, try being present. Pay attention to the colors, textures, and aromas. Enjoy the process. Cooking is meant to be pleasurable, not anxiety-inducing. When you slow down and truly engage with your ingredients, you not only cook better—you also start seeing the kitchen as a place of joy, not fear. Step 8: Celebrate and Share Your Creations No matter how “imperfect” a dish might seem to you, it’s worth celebrating. Invite friends or family to enjoy it, or share your journey online. You’d be surprised how many people find inspiration in your growth. Today’s Pep Talk: “I know the fear of failure can be overwhelming, especially when trying new recipes or techniques. You are never going to get it ‘perfect,’ and there will always be times you feel like you’re failing, but I want you to know this: You don’t need to be perfect to be the best cook possible for your loved ones. Embrace the journey, cherish the learning, and celebrate every dish you create.” - Sarina I’d love to see what you’re creating—successes, flops, and everything in between! Follow me on Instagram @TriniGourmet and tag me in your “culinary confidence” adventures. Let’s grow together in the kitchen! #### Fruit & Nut Cookies (recipe) Happy Sorceress' monthly Blog Party series was one of the first food events that I took part in and I have always marvelled at how she continues to come up with creative and interesting theme. That's why it made perfect sense for me to choose the 40th hosting of her virtual cocktail party as my official re-entry into the world of online food events. This time around the theme is, most fittingly holidays. From Dispensing Happiness: With the start of yet another hectic holiday season upon us, we're going to make a promise to ourselves: we WILL set aside that one day to pamper & treat ourselves, to enjoy the company of friends, listen to great music and of course...enjoy all those wonderful holiday appetzers and drinks! With that in mind I decided to go for sweet over savory this time around. Gingerbread fruit and nut 'cookies' are colorful, festive, and not-too sweet. Perfect for any gathering from formal to informal. Because the gingerbread recipe is not particularly sweet, it becomes extremely important to use good quality chocolate, and not to omit the nuts and fruit. They add much needed texture and flavour. If you are allergic to nuts, feel free to substitute chopped dried fruit. If you are not a fan of maraschino cherries, do still give it a try. I had initially wanted to omit them, but I am so glad I didn't. Again, the cloying sweetness is extremely tempered by the spiciness of the gingerbread and the depth of the chocolate. To wash everything down I paired it with a cool refreshing Iced Lemon Ginger Tea, perfect for a balmy tropical evening. You can look out for that recipe tomorrow. Until then, enjoy the party! Chocolate Fruit and Nut Cookies Source: Edible Gifts (Cook's Essentials) Makes 20 cookies INGREDIENTS: 8 ounces plain chocolate 1/4 cup caster sugar 1/3 ccup water 1/2 cup glace cherries scant 1/2 cup walnut halves 1 cup whole blanched almonds For the gingerbread: 1/2 cup unsalted butter, softened 1/2 cup light muscovado sugar 1 egg, beaten 1/3 cup molasses 3 1/2 cups self-raising flour 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon chili powder METHOD: 1. First make the ginger bread. Cream the butter and sugar together until pale and fluffy 2. Beat in the egg and treacle 3. Sift hte flour, ginger, cloves and chili powder into the bowl 4. Using a wooden spoon, gradually mix the ingredients together to make a stiff paste (if at this point you find the dough too dry and crumbly add 1/4 to 1/2 cup of water) 5. Turn out on to a lightly floured surface and knead lightly until smooth 6. Shape into a roll 8 in long, wrap and chill for 30 minutes 7. Preheat the oven to 350 8. Grease two baking sheets. 9. Cut the dough into 20 slices and space them on the baking sheets. 10. Bake for 10 minutes. 11. Leave on the baking sheets for 5 minutes and then transfer to a wire rack and leave to cool 12. Break the chocolate into pieces. 13. Put the sugar in a small, heavy-based saucepan with the water. 14. Heat gently until the sugar dissolves 15. Bring to the boil and boil for 1 minute, until slightly syrupy 16. Leave for 3 minutes to cool slightly 17. Stir in the chocolate until it has melted and made a smooth sauce 18. Place the wire rack of biscuits over a large tray or board to catch the drips 19. Spoon a little of the melted chocolate mixture over the gingerbread biscuits, spreading it to the edges with the back of the spoon 20. Gently press a walnut half into the centre of each biscuit. 21. Arrange almonds and brown sugar around 22. Leave to set in a cool place #### Fruits & Vegetables: A Succulent Variety (page 1) - Caribbean Beachcomber July/August 1969 (image: Stand at Port of Spain Market) Transcription: The marketplace is the best source of local gossip, news and camaraderie. Also available is a magnificent display of the fruits and vegetables which add flavor and distinction to the Caribbean table. Fresh greens, creamy ripe avocados, mangoes, cherries, an abundance of starchy roots, herbs, and a goodly selection of dried beans - all of these and many other fresh foodstuffs are available at the marketplace. Since many of these fruits and vegetables are foreign to the visitor or new resident, a brief description of some of the more unfamiliar follows. Over the course of this series I will spotlight each highlighted fruit and vegetable from this article. New posts will be created where necessary, and old ones updated and republished. However, for the impatient, I have scanned the first page below, click and enlarge for a sneek peak of what's to come! :) (click thumbnail to enlarge) #### Frustration: A Baking Haiku My first attempt sits Trinidad Butter Loaf, sigh How do you make yours? #### Fudgy Chocolate Cake 'Brownies' (recipe) Oooh a brownie challenge, just the thing for me to inaugarate my new camera! :) I adore brownies , and I don't make them often enough, so taking part in Brownie Babe of the Month was a no-brainer :) Although there are now dozens of variations on the brownie theme (even blondies), for emotional satisfaction I still find that nothing surpasses the simple all-chocolatey goodness of the original. I looked around for a recipe that I could throw together for this challenge, and I found a winner in this simple recipe from Everyday With Rachael Ray. This recipe wins on every front. It calls for very simple basic ingredients (most of which should already be in your pantry), it takes no time to put together, cleanup is minimal and the taste is OUT OF THIS WORLD. Amazingly enough, these brownies only get better the longer they sit. Fresh out of the oven they are light, airy, and oh so chocolatey... but as they sit they slowly get moister and fudgier... oh the decadence. Give it a try, you won't regret it! :) Even though this recipe calls for 4 serving sizes, as brownies I cut the cake sheet into 12 portions and found these portions much more acceptable. If I was entertaining though I would defnitely serve the quarter portions, especially with an additional dollop of vanilla icecream and a drizzle of chocolate or caramel sauce. MMMMMM :D No one would ever guess that it took you practically no time to bring together :) Fudgy Chocolate Cake -------------------------------------------------------------------------------- Recipe By: Everyday With Rachael Ray Serving Size: 4 Ingredients: 1/2 cup semisweet chocolate chips 1/4 cup milk 2 tablespoons heavy cream 4 tablespoons unsalted butter 1/3 cup sugar 1/3 cup plus 1 tablespoon all-purpose flour 1/4 teaspoon baking soda Pinch of salt 1 large egg 1/2 teaspoon pure vanilla extract Directions: 1. Preheat the oven to 275°. Butter and flour an 8-inch square baking pan. In a medium saucepan, melt the chocolate chips with the milk and heavy cream over low heat. Add the butter and sugar and stir until smooth. Remove from the heat. 2. In a medium bowl, sift together the flour, baking soda and salt. Add to the chocolate mixture and stir until smooth. Whisk in the egg and vanilla. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes. #### Get Your C Ginger-Lime Tea (recipe) A rainy day. A warm cup of ginger-lime tea. Bliss. This recipe for Ginger-Lime tea comes from Everyday With Rachael Rayand is chock-full of goodness. Fresh lime/lemon juice provides a boost of vitamin C, and grated ginger brings powerful antioxidants and anti-inflammatory agents. The combination of citric sweetness and spicy heat is not just good for chilling out on an afternoon but the health benefits also make it the perfect pick-me-up if you are feeling queasy, or like a cold is coming on. I make a batch the minute I start getting that 'telltale' sniffle, drink a cup every hour and you'll be back to normal within a day or two :) Get Your C Ginger-lime Tea -------------------------------------------------------------------------------- Recipe By: Everyday With Rachael Ray Serving Size: 2 Ingredients: 2 tablespoons grated fresh ginger 2 tablespoons honey 2 tablespoons lime juice Directions: Bring 2 cups water to a boil. Add the ginger, honey and lime juice, remove from heat and steep for about 10 minutes. Strain. #### Ghosts of Our Culinary Past – Legacy of Our People   Founder’s Note: Since this post was first published in 2011, I am happy to report that much has changed (for the better). Patrice Grell-Yursik a.k.a Afrobella wrote an extensive piece on Mrs. Hunt for Food & Wine magazine. And, in August of 2023, her seminal cookbook “Legacy of Our People” was finally relaunched to the public. I covered that event in this post. You can get your copy on Amazon by clicking here. Who is Sylvia Hunt? If you came of age in the late 80's onwards you probably haven't heard her name. Similarly, several years ago, the then-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 of favour as Trinidad grew into the heady rush of prosperity that was the oil boom of the 1970s and early 80s. Our tastes turned outward and American advertising influences and shopping sprees took their toll on the local cornershop. It was at this time that a local lady by the name of Sylvia Hunt hosted an immensely popular and long-running cooking television show and published several cookbooks. For lack of a better analogy Sylvia Hunt was the Julia Child of Trinidad. I only have vague memories of watching her cooking show “At Home with Sylvia Hunt” and wanting to contact her P.O.Box for recipes, except I had no clue what a P.O. box was so I used to dial (remember those?) the P.O. box numbers onto the phone instead LOL! Even as a young child I was attracted to her warm, charismatic persona and soothing voice. She had a way of making every dish seem undaunting, approachable, and effortless. Unfortunately no reruns of her shows appear, nor do any substantial photos or citations exist online. A shameful gap in our indigenous media and culinary heritage. Although to the untrained eye local snacks may still appear plentiful aloo pies, tamarind balls, chip-chip to name a few, it also seems that there have been many casualties of industrialization and foreign influence. As thebookmann blogged in his entry “Green Paw Paw Balls and Paradise Plum”, even those things we currently take for granted are continuing to die in the face of commercial apathy. As American-styled fast food continues to establish itself as a permanent food group and women (and men) are less able to spend as much time in the kitchen learning and passing on the tastes of their own childhood, the gap between our past and future grows ever wider. Unfortunately Sylvia Hunt’s own cookbooks disappeared from the shelves almost as quickly as they appeared, amidst a royalty battle between her surviving relatives after her death. This dealt a severe blow to those of us who came of age much later on and want to learn about and prepare these dishes, having never tasted or seen them first-hand. The Naparima Girls Cookbook has been a great stop-gap measure, however the relatively contemporary nature of its debut is reflected in its table of contents. Now that our economic boom has receded, double digit inflation is nipping at our pockets and we are all looking for more economical ways to prepare food I think more than ever we need to revisit the ghosts of our culinary past to restore some balance to our lives and national identities. Upon starting this site in 2006 I made it my mission to one day own a copy of Sylvia Hunt’s “Proud Legacy of Our People”. I wanted to give her recipes a shot, the way she knew them, and to share those experiences with Trinis and the world alike. The search was much harder than I expected though. Not only were library copies unavailable the only two people who I were aware had copies were both unreceptive to my requests for assistance (sigh). The past 5 years only brought up 2 ‘hits’ where online auctions and second-hand book sales were concerned as well. One auction had closed before I got to it and well that second hand book went for almost $200 USD! (eep). Still, I felt calmly confident that someday I would have a copy in my hands. That ‘someday’ arrived last month when my father handed me a package that had arrived from St. Vincent! Last year a reader on that island had offered to copy her edition for me and I had shared my contact information with her. I am always touched when someone reaches out to me and I don’t hold a grudge or ‘remind’ them if I don’t hear back. I know lives are busy and circumstances/priorities change so the gesture alone is appreciated. So, I was quite shocked when I opened the package and saw in my hands my own copy of Sylvia Hunt’s “Proud Legacy of Our People”! You’ll forgive me I’m sure if I also add that the enormity of the moment and effort also brought tears to my eyes. Thanks so much ‘C’, you have no idea what this means to me! *bighugs* I think it’s quite significant that Hunt named one of her books “Proud Legacy Of Our People”, she championed our culinary traditions for much of her life and it is a true loss that several generations have now grown up without any ability to access her works or knowledge of her life. Flipping through the pages I am struck by titles such as Topi Tambu Pie’, ‘Breadfruit Spaghetti’, ‘Granadilla Ice Cream’, ‘Calypso Marmalade’ (made from cucumbers) and ‘Covity Pocham’. From the Back Cover: The name SYLVIA HUNT is synonymous with good cooking. As teacher, caterer, television personality she has for many decades been compiling, creating and collecting recipes that represent the cultural heritage of the people of Trinidad and Tobago. Her great love for the culinary traditions of our country has been manifest from an early age when an only child, she joined her mother, Mrs. Miriam Dryce in the family kitchen and learned to make her first sugar cake. She also had the good fortune to grow up close to an aunt, Mrs. Lydia Gittens who specialised in old fashioned or traditional Home Economics, thus Sylvia Hunt was brought up with an appreciation of handiwork, from needlepoint to homemade wines. This collection of recipes is a small part of the thousands of recipes she has created and collected in a lifetime dedicated to her country’s cooking heritage. Where are those ‘thousands of recipes’ now? As a graduate of Julia Child’s alma mater Smith College, I have in recent years keenly noted how Child’s legacy has been upheld and revered not just by the institution through it’s now annual Julia Child Day, but also the high regard with which the US mainstream and government treated her work. Not only are her programs still in rotation (on PBS and the Cooking Channel), but PBS also has a wonderfully exhaustive portal dedicated to her programs and works. Furthermore, the Smithsonian Institute painstakingly deconstructed and recreated her kitchen for permanent display at Washington DC’s National Museum of American History. In sharp contrast, not only can I not tell you where Sylvia Hunt may have gone to school, not even a single clip of her shows can be found online (video recorders were not very prevalent in her heyday). Her programs have never replayed since their initial runs, and I have little reason to believe that they ever will. To rub salt in the wound, successive years of Taste Trinidad & Tobago have taken place without any acknowledgement of her name, face, or works and I would be shocked if she is mentioned in Home Economic classes today, as she wasn’t even when I was in High School. It’s a damn shame. It really is. Still I’d like to believe that she is in a way the grand dame of Trini food bloggers such as myself, Chennette, Trinifood and Caribbean Pot. We have all made nods and mention of her in one way or another, as has Trini beauty blogger Afrobella. Where institutional praise is non-existent I can only hope that what she inspired in each of us will be enough to keep her name and face around just a little bit longer. Sylvia Hunt Bibliography: HUNT, Sylvia – Menus for Festivals. (Port-of-Spain: Bank of Commerce Trust) 1989. Food. Nutrition. Festivals. Trinidad. A cookbook HUNT, Sylvia – Sylvia Hunt’s Cooking: Proud Legacy of our People. (Cascade, Port-of-Spain: Superservice Printing Co) viii,58 pages pb, 1985. Food. Nutrition. Trinidad. A cookbook. LOC HUNT, Sylvia – Sylvia Hunt’s Sweets: Proud Legacy of our People. (Port-of-Spain: Published by the Author) vi,37 pages, [ca 1985]. Food. Nutrition. Trinidad. A cookbook. LOC #### Gifts for the Wine Geek On Your List From the Northshore Outlook comes the following gift suggestions for that Wine Geek in your life :) Recommended suggestions include: The Danby 30 Bottle Wine Cooler Excerpt: One of the best wine gifts I ever received was a Danby Wine Fridge. It holds approximately 40 bottles. The temperature-controlled shelves make it easy to store reds, whites, icewine and bubble all in the same fridge and all at drinking temperature. Continue reading: Gifts for the Wine Geek On Your List #### Glitter Gelatin Torte (recipe) Earlier this year my mother fell seriously ill for several weeks. Numerous doctor visits and tests later it came back that she was suffering extreme toxicity due to an undiagnosed gluten allergy. This allergy appeared to manifest out of nowhere, but as with most things knowledge was power, and we all knew what had to be done to bring her back to health. In the months since it's been a challenge to create and design meals that would not make her feel 'deprived' but I think I'm getting the hang of it, thanks in no small part to the number of gluten-free food blogs which are now out there. Yesterday however was the ultimate challenge of challenges. Her birthday. I was determined to give her a gluten-free birthday of dessert that would make her feel divine and decadent. First in my arsenal was the dessert I am blogging about here today. A Glittery Gelatin Torte that I am also submitting to this month's Sugar High Friday. Hosted this time around by The Well Seasoned Cook, this month's theme is "All that Glitters" and I think this recipe definitely fits the bill. Shimmering Jello cubes are folded into foamy gelatin, whipped cream, and shredded pineapples. So good! The use of sugar free jello lightened the caloric content, and instead of graham cracker crumbs I made the crust from pulverised corn flakes. For a pared-down adaptation the results were nothing short of heavenly, and the smile on her face was all the confirmation I needed :) As a result of the lifestyle changes that our household has made you can look forward to more gluten-free recipes here on Trinigourmet in the future. I will also be going through my archives and updating old eligible posts with a new 'gluten free' tag. For part 2 of Mom's first Gluten-Free birthday, stay tuned! :D And to view the roundups and themes of previous Sugar High Fridays click here :) Glitter Gelatin Torte Servings: 12 Source: Adapted from a recipe in Country Woman Christmas INGREDIENTS: 1-1/2 cups pulverized cornflakes (gluten-free i.e. no malt extracts as per this reader's comment) 1/2 cup butter or margarine, melted 1 package (3 ounces) sugar free strawberry gelatin 3 cups boiling water, divided 1-1/4 cups cold water, divided 1 package (3 ounces) sugar free lime gelatin 1 package (3 ounces) sugar free lemon gelatin 1 can (8 ounces) crushed pineapple, drained 3 tablespoons lemon juice Dash salt 1-1/2 cups whipping cream, whipped METHOD: 1. In a bowl, combine the cornflake crumbs and butter; press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Refrigerate. 2. In a small bowl, dissolve strawberry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. 3. Pour into an 8-in. square dish coated with cooking spray; chill until firm. 4. Repeat with lime gelatin, pouring into another 8-in. square dish. 5. In a large mixing bowl, dissolve lemon gelatin and remaining sugar in remaining boiling water. 6. Add pineapple, lemon juice, salt and remaining cold water. 7. Refrigerate until partially set, about 1 hour. 8. Beat on medium speed until foamy, about 2 minutes. 9. Cut strawberry and lime gelatin into 1/2-in. cubes; set aside 1/4 cup of each for garnish. 10. Fold remaining cubes into lemon gelatin. 11. Fold in whipped cream. 12. Spoon into crust. 13. Top with reserved gelatin cubes. 14. Cover and refrigerate for at least 6 hours. 15. Remove sides of pan. 16. Cut into wedges. #### Global Goodness (#1) Woodford Square - Trinidad As you can imagine I spend a good bit of time surfing the net for my 'foodie fix' :) I thought it would be a good idea to occasionally share some of my finds with y'all in a series I'll call 'Global Goodness' :D Why wait until I get around to actually making (or buying) these things myself right? :D 1. Retrofood.com has a delicious sounding gelatin dessert called Apricot Bavarian. I am thinking that this dish could easily be adapted to use any tropical fruit pur???e :)! 2. Chennette's recipe for, and pics of, Paratha and Maleeda (2 of my favorite things in the world) have had my mouth watering and tummy grumbling for several days now. She doesn't know it but I have had that page bookmarked and keep returning to it. Could this be the universe's way of telling me to revisit my tawa fears and try try try again? 3. Rums of the eastern Caribbean - Edward Hamilton (out of print) 4. I've already shown you how Christmas is celebrated in Trinidad, but what about some other Caribbean Christmas food traditions? #### Global Goodness (#2)   Sno Cone Cart - Woodford Square, Port of Spain, Trinidad   Here is a glimpse into what some of the bloggers on my Favorite Feeds are talking about: 1) On The Fresh Loaf (my favorite site for all things bread) a reader posts three results for the NYT No-Knead Bread recipe. I have read and seen so much about this and am yet to try it! In time... In time... :) 2) Chow Times takes a picture-laden stroll through the streets of Brussels. Chocolate and baguettes are of course on the menu, and they made me think of Eva and the package she sent me last month :) 3) Rambling Spoon gives thanks to nature and shares some very breathtaking pictures of Oregon. They reminded me of my own trip to Portland (on business) in 1999. It is known as the City of Roses and once you visit you understand why. Portland is definitely one of the most beautiful and laid back atmospheres I have seen and the architecture really intrigued me. 4) Good Luck Deluxe ooohs and aahs over what they consider the 'best bottled water in the world' - Llanllyr SOURCE from Wales. They certainly have raised my curiousity, though I doubt I'll ever come across it :( 5) Izatrini reflects on the cricket career of Trinidad's cricket prince Brian Lara, as he retires from the sport. #### Global Goodness (#3) Speedlinks to interesting stuff I've found on the INTERwebz :P 1. Dragonfire has an excerpt of Ramin Ganeshram's excellent Sweet Hands: Island Cooking From Trinidad And Tobago (Hippocrene Cookbook Library) on their site. Check it out :) 2. After a brief disappearance dried sorrel is back in local supermarkets with a vengeance. Really interesting as Xmas (chief sorrel-making time) is still several months away. Through The Lens Trinidad and Tobago has a lovely photo of the sorrel sepals being steeped. 3. As I'm always interested in articles on world food and wine I was quite happy to read the following article from Food & Wine magazine on the World's Best Chocolate. The politics and espionage of cocoa production are also highlighted, which (much like the topic of child slavery) brings an interesting slant to a product that we tend to see in an overwhelmingly positive light. I'm happy to say that such issues are not a factor in local Trinidadian cocoa production! 4. AllRecipes.com has a dedicated section for crock pot recipes. I'm always looking for new dishes that can be prepared in a slow cooker so I'll be going through this one more closely when I have more time :) #### Gnocchi Pomodoro (recipe) I did it! I finally did it! I made gnocchi!! :D If you have been a reader of TriniGourmet since its early days you'll know that making homemade pasta has been one of my biggest desires and one of my biggest fears. I still don't have a pasta machine but having now made gnocchi I'm one step closer to crossing that hurdle :D I've heard many times that homemade pastas surpass supermarket boxed brands in every way, and in the case of this recipe I definitely can say that it's true :) "Mmmmm it's so silky", murmured my mother, shortly before pressuring me to cook up a second batch :lol: They -were- silky. Silky, light, buttery, almost melt in your mouth good. "This is really comfort food defined" she stated, and I'm inclined to agree. Thanks to Lynnylu this month's host of Hay Hay it's Donna Day for setting this challenge, without it another year may have gone by before I garnered up the courage to give this a try :) "Don't forget to tell them about the sauce too. The sauce is key!" I won't mom, I won't... ;) Gnocchi Pomodoro Recipe courtesy Della Santina's Trattoria-Rosticceria-Pasticceria Makes 4 servings INGREDIENTS: Pomodoro Sauce: 1 (28-ounce) can whole Italian tomatoes 2 tablespoons olive oil 1 tablespoon chopped garlic Salt and pepper Crushed chile flakes 6 to 8 large fresh basil leaves, chopped 1/2 cup cream Gnocchi: 6 large baking potatoes, like russets 2 egg yolks 4 ounces (1 stick) butter, melted Pinch salt Pinch white pepper Fresh grated nutmeg 2 cups flour Grated Parmesan, to serve DIRECTIONS: To make the Sauce: Take the tomatoes out of the can, cut in half, and remove the seeds. Chop the tomatoes into small pieces and reserve the juice. In a saucepan, add olive oil and garlic and saute for 1 minute. Add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. If necessary, add the reserved juice. Add the basil. Finish with cream. To make the gnocchi: Preheat the oven to 300 degrees F. Bake the potatoes for approximately 1 to 1 1/2 hours, until tender. Scoop each potato out of its skin into mixing bowl. Mash the potatoes to a fine consistency. In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg. Add the egg mixture to the potatoes and mix together. Add flour to mixture, 1 cup at a time, and mix until smooth. Scoop out and make finger sized rolls on floured board. Cut with knife into bite sized pieces. Roll each piece over the back of a fork to make a round form. In a pan, freeze until hard enough to handle, and put into portion sized bags. Fill a large pot with water and add a pinch of salt and boil. Drop gnocchi into boiling water 3 or 4 at a time so the water doesn't stop boiling. The gnocchi is ready when it floats to the top. Drain gnocchi and scoop out into bowl and add sauce. Add fresh Parmesan and serve. #### Goolab Jamoon Pudding (recipe) This post was originally published on January 23, 2007. It has been updated once since then. When I first heard about Leftover Tuesdays I immediately thought what a great idea! :) If there's one thing that I've learnt over the past few months (thanks to Rachael Ray) is that leftovers don't have to be reheated facsimiles of their former selves. This may have been common sense to many people but it was like a choir of angels from the heavens for me. Ever since then I rejoice at leftovers and my creativity has really grown in leaps and bounds. This time around I had SO many ideas for Leftover Tuesday that I had to narrow them down. Can you imagine? :D In the end I decided to combine the best of two worlds. You see, I had quite a few leftover Goolab Jamoon in the freezer from my last batch, and I also had my (at the time spanking new) Reviewer's Copy of The Good Home Cookbook: More Than 1000 Classic American Recipes that had finally reached me ages after all the Americans had already raved over it :D I thought why not make a breadpudding from it but use my Goolab Jamoon instead of bread. Voila! Goolab Jamoon Pudding :D GooJaPu? :D :lol: Although I used Goolab Jamoon in this recipe I imagine that it would also work quite well with leftover glazed doughnuts, or even just plain buttered bread :D The final result was very light and custardy, and delicate in sweetness. The cardamom in the Goolab Jamoons also added a nice contrast to the milkiness :) It only took a few hours for the whole thing to be consumed :lol: Goolab Jamoon Pudding (adapted from a recipe in The Good Home Cookbook: More Than 1000 Classic American Recipes) INGREDIENTS: 3 large eggs 3 1/2 cups milk 3/4 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 4 cups cubed Goolab Jamoon/glazed doughnuts/plain bread (I didn't have enough goolab jamoon so I used bits of stale bread too :D ) 3/4 cup raisins cinnamon METHOD: 1. Preheat the oven to 325F. 2. Grease a 2-quart baking dish 3. In a medium bowl, beat the eggs, milk, sugar, vanilla extract, and salt until well blended. 4. Mix in the cubes and raisins. 5. Pour into the prepared baking dish and sprinkle the top with cinnamon 6. Bake for 45 to 50 minutes, until the pudding is puffed up and brown and a knife inserted into the center comes out clean Serves 6 #### Grated Carrot and Raisin Salad (recipe) This salad is a nostalgic favourite of mine. It was the only form of vegetables that my Aunt provided on a regular basis when I (and many of her godchildren) would spend part of the school holidays by her. From young I enjoyed the contrast in textures between the smooth creamy mayonnaise, and crunchy carrots... and the occasional burst of sweetness that the raisins provided? Heaven! So imagine my shock when I came across a recipe for this salad of my youth in my copy of The Good Home Cookbook: More Than 1000 Classic American Recipes. Apparently my fave salad was interational in origin. Who knew? This recipe replicates the flavours I remember well, and even ups the ante through its inclusion of slivered almonds. Grated Carrot and Raisin Salad Source: The Good Home Cookbook: More Than 1000 Classic American Recipes Serves 6 INGREDIENTS: 6 cups grated carrots 1 cup raisins 1 cup slivered almonds 1 cup mayonnaise 2 tablespoons cider vinegar 2 tablespoons sugar 1 1/2 tsps salt black pepper METHOD: 1. Combine the carrots, raisins, and almonds, if using, in a salad bowl 2. Mix together the mayonnaise, vinegar, sugar, and salt in a small bowl. 3. Pour over the carrot mixture and toss with 2 forks 4. Season to taste with pepper 5. Refrigerate for at least 30 minutes, and up to 2 hours to allow the flavors to blend before serving #### Great Garlic Galette (recipe) At the time that I am writing this Passover is a little less than 24 hours away from ending*, and I'm starting to daydream about all sorts of leavened goodness. For those who don't already know Passover is an 8 day period in the Jewish calender where observers remember and relive the Hebrew exodus from Egypt. Although most attention is spent on the seders (ceremonial dinners) that mark the first 2 nights of the festival, there are dietary changes that accompany the whole eight-day period. Most notable is abstaining from all forms of leavened flour. Although matzah is the traditional stand-in for bread, for reasons long and convuluted, this year I have both sederless AND matzahless. :cry: Fortunately being of Sephardic descent I am able to eat rice and corn and beans, items that are sadly (to me) off limits for Ashkenazic Jewry, so I still have plenty of variety but the fantasizing is still there. Bread, bread, visions of bread... sweet sweet bread... and muffins... and pizza crust... and pasta... oh pasta... and mmmmm chinese noooooxdles... *drool* *ANYWAYZ* Last night I made myself a 'Great Garlic Galette' from a recipe in 'Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3'. It is basically a giant garlicky latke :) I cut it into 8 wedges and dressed each wedge with a different condiment (mayo, dijon mustard, ketchup, mango chutney, etc.). It was sooo good :) Sorry for the unfortunate pictures (a combo of cellphone and webcam) but the batteries in my digicam died and I haven't been out to buy new ones :( *well it actually ends tonight for israelis and reform jews but that's another discussion :P* Great Garlic Galette -------------------------------------------------------------------------------- Recipe By: Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3 Serving Size: 4 Ingredients: 1 lb russet potatoes (about 2) scrubbed 3 cloves garlic, minced 1/4 cup olive oil Directions: 1. Grate the potatoes into a bowl of cold water 2. Mix until the water becomes cloudy 3. Drain. 4. Wring out as much water as possible 5. Toss the potatoes with the garlic and plenty of salt and pepper 6. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat 7. Add the potatoes and press down into an even layer. 8. Cover the pan and cook about 15 minutes, or until the potatoes are well-browned on the bottom 9. With the cover still on the pan, grasp the lid with a pot holder and flip the pan so that the galette falls from the pan onto the lid 10. Remove the pan and return to the heat 11. Add the remaining oil to the pan and slide the galette, brown side up, back into the pan 12 Cook uncovered 10 minutes, or until the second side is brown 13. Slide onto a plate and serve, cut into wedges #### Greek Frappé (recipe) I first learnt about Greek Frappés on a travel show. The picture that was painted of leisurely camaraderie, united by a cold iced coffee on a sunny day was one that triggered every romantic bone in my body :) Curious to learn more I consulted the web and discovered that this 'tradition' is a relatively new one with a rather amusing 'birth' From Wikipedia: Frappé dates back to the 1957 International Trade Fair in Thessaloniki. The representative of the Nestlé company, Yannis Dritsas, was exhibiting a new product for children, a chocolate beverage produced instantly by mixing it with milk and shaking it in a shaker. Dritsas' employee Dimitris Vakondios was looking for a way to have his usual instant coffee during his break but he could not find any hot water, so he mixed the coffee with cold water and a shaker, creating the first frappé coffee. This improvised experiment established this popular Greek beverage. Frappé has been marketed chiefly by Nestlé and has been a popular drink in Greece. More recently, Kraft, under the Jacobs label, have launched their own brand of frappé. Frappé has been called the national coffee of Greece, and is available at virtually all cafes, where it is typically served with a glass of water. Frappé is also popular among students and workers since its caffeine content helps to stave off fatigue. One of the things that I really enjoy about these frappés is that they are really easy on my stomach, normally coffee and I do not go together :) Greek Frappe -------------------------------------------------------------------------------- Serving Size: 1 Ingredients: 1 teaspoon rounded instant coffee 2 teaspoons sugar 1/2 cup or more cold water 1/4 cup evaporated milk Directions: 1. Place the coffee, sugar and one-fourth cup water in a shaker, jar or blender. Cover and shake well for 30 seconds, or blend for 10 seconds in the blender, to produce a thick foam. 2. Slowly pour the coffee mixture down the sides into a tall (14-ounce) glass half-filled with ice. Add the milk, pouring down the side of the glass (so as not to dispel the foam), and top off with about one-fourth to one-third cup cold water to fill the glass. Wanna know more about the Greek Frappé? • When The Greeks Toss the Demitasse (LA Times) #### Green Olive Tapenade (recipe) Tapenades are one of my entertaining 'secret weapons'. Blend a few ingredients, add a drizzle of olive oil, some salt and pepper and people think you have been slaving for hours :lol: This one for Green Olive tapenade is one of my favourites. Because there are so few ingredients it becomes even more important that you make them of the highest quality that you can afford. I find that the flavour is piquant enough that additional salt is not necessary, however a drizzle of olive oil and a liberal application of black pepper, perk the final results up considerably :) ETA: A reader just asked me "What is Tapenade?" so I thought it best to add a little definition to this post :) From Wikipedia: Tapenade is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapéno. It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on gourmet breads such as baguette or ciabatta. Sometimes it is also used to stuff fillets for a main course. Green Olive Tapenade Servings: 4 Source: Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3 Ingredients 1 cup pitted small green olives 2 cloves garlic, crushed and minced 1/4 cup extra-virgin olive oil Method 1. In a blender or food processor finely chop the olives and garlic 2. Blend in the olive oil to make a paste. 3. Season to taste with salt and pepper NUTRITION FACTS Servings: 4 Amount Per Serving Calories: 195 Total Fat: 16.65g Cholesterol: -- Sodium: 297mg Total Carbs: 10.37g Dietary Fiber: 1.60g Sugars: 0.25g Protein: 1.87g This post was originally published December 6, 2008. It has been updated once since then. #### Green Rice (recipe) This recipe was the first one that my mother decided to try from my copy of The Good Home Cookbook: More Than 1000 Classic American Recipes. Since then she's made it at least twice a month and I never tire of it. Smoky, spicy, and heavily herbed it is almost a main dish by itself :) From The Good Home Cookbook: More Than 1000 Classic American Recipes: "Arroz verde, " or green rice, is not as well known as Spanish rice, but it is an equally good choice to accompany Mexican food. Fresh cilantro and parsley lend the rice the green color and distinct herbal flavour. Although the recipe calls for cilantro, we use a very similar (but much more pungent) herb called culantro or, in the local parlance, shadon beni or bhandhania. This herb is one that goes freely near our house so we just go outside with some clippers whenever we want some! A little goes a long way which is why the end results are probably not as 'green' as they would be if cilantro was used. Because chadon beni is such a wonderful 'wild weed' I thought I would share some more information about it here, as well as submit this post to the Wild Weeds food challenge. From Wikipedia: Eryngium foetidum (also known as Bhandhanya, Chandon benit, Culantro, Fitweed, Long coriander, Mexican coriander, Wild coriander, Recao, Spiritweed, Sawtooth, and Saw-leaf herb), is a tropical perennial and annual herb in the family Apiaceae. It is native to Mexico and South America, but is cultivated worldwide. E. foetidum is widely used in seasoning and marinating in the Caribbean. It is also used extensively in Thailand, India, Vietnam, and other parts of Asia as a culinary herb. This variety of coriander dries well, retaining good color and flavor, making it valuable in the dried herb industry. It is sometimes used as a substitute for cilantro, but has a much stronger taste. Medicinally, the leaves and roots are used in tea to stimulate appetite, improve digestion, combat colic, soothe stomach pains, eliminate gases and as an aphrodisiac. Shadon beni is a key flavouring in Trinidad's Green Seasoning, and also a popular condiment on various fried street foods, not to mentioned Fried Fish n Bake. Recently a reader asked me to post a recipe for Shadon Beni sauce so look forward to that in the near future, until then ... enjoy the following recipe for Green Rice :) Green Rice -------------------------------------------------------------------------------- Recipe By: The Good Home Cookbook: More Than 1000 Classic American Recipes Serving Size: 4 Ingredients: 2 tablespoons oil 1/2 medium onion, finely chopped 1 jalapeno chile pepper, seeded and minced 1 teaspoon minced garlic 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh parsely 2 cups chicken broth 1 cup long-grain white rice Directions: 1. Heat 1 tablespoon of oil in a large, heavy skillet over medium-high heat 2. Add the onion and jalapeno and saute until softened, about 3 minutes 3. Add the garlic, cumin, salt, cilantro, and parsley and cook, stirring, for 30 seconds 4. Remove from the heat and transfer to a blender with 1/2 cup of broth. 5. Blend until smooth and set aside 6. Heat the remaining 1 tablespoon oil in the skillet over medium heat 7. Add the rice and cook, stirring, until translucent, 1 to 2 minutes 8. Add the herb puree and cook, stirring, to evaporate most of the liquid, about 2 to 3 minutes 9. Add the remaining 1 1/2 cups broth, stir, cover, an reduce the heat to medium-low 10. Simmer, without stirring, until the rice is tender and the liquid is absorbed, about 20 minutes 11. Remove from the heat and let sit, covered, for 10 to 15 minutes 12. Fluff with a fork and serve, garnished with additional cilantro #### Green Sands It was some time ago when I learnt via Can Cook Must Cook that one of my childhood faves was back on the block! Growing up, a sip of Green Sands was a really big deal as it was the closest that I was allowed to 'alcohol' (not including the thimble-sized portion of red wine that I was allowed at special dinners). In my teens I took to making my own shandies by combining Carib beer and lemonade, much to my mom's disapproval and my father's amusement. Still, Green Sands remained the creme de la creme in my eyes. Then one day it disappeared for reasons that I never ascertained. The vacuum it left was quickly filled by the launch of Shandy Carib and as variant flavours were released the memory of Green Sands faded into an odd sentimental pastiche. Then, as previously mentioned, it returned. And I can only ask myself one thing. Why? Oh, I'm sure it has its supporters and devotees but for me this is one drink that grew so magnified in nostalgia that it could only be a shadow of its former self once its feet were placed back on the court. Now I find its colour too murky, its taste too bitter. Thoughts that no doubt have come about after years of sweet Shandy indoctrination. Some memories are best left as just that :( But, I can't resist posting this hilarious 80s' era Green Sands advert from France that I found on YouTube. Boy am I glad this ad never ran in Trinidad. That woulda seriously kill the vibez :D :lol: Here's a snippet of one of the local ads that I -did- grow up with however ;) TriniPulse.com: The History of Green Sands (in Trinidad) #### Guava-Glazed Chicken with Fresh Rosemary [RECIPE] *cues* “So long I ent see yuh!” Walk into the room with this chicken and all will quickly be forgiven! ???I made this delectable Guava-Glazed Chicken, with fresh Rosemary from my garden, back in April on my Twitch stream! A twist on a recipe that I saw in 50 Shades of Chicken (an awesome and hilarious Secret Santa gift that I received from another streamer last year), I hope you will find the outcome as enjoyable as I did! Guava-Glazed Chicken with Fresh Rosemary [RECIPE]   Author: Sarina (adapted from Baked Chicken with Apricot Jam, Sage and Lemon Zest in 50 Shades of Chicken) Ingredients 1 (31/2-4lb chicken, cut into 8 pieces, patted dry) 1 1/4 tsp coarse sea salt 3/4 tsp freshly ground black pepper 16 sprigs fresh rosemary (you can chop 8 sprigs into 2 halves) 3 tbs extra-virgin olive oil 1 lime 1/3 cup guava jam 1 tsp soy sauce 1 tsp - 1 tbs pepper sauce (optional) 3 garlic cloves, minced Instructions Season the chicken pieces with salt and pepper. (If you want you can also marinate the chicken overnight in Trinidad green seasoning) Preheat the oven to 400F. Grate the zest from the lime and squeeze the juice. Add the zest and juice to a small bowl and mix in the jam, soy sauce and minced garlic (and pepper sauce if using). Lay 8 sprigs of rosemary evenly onto a greased 9x13 baking dish Throughly glaze each chicken piece and place one piece on top of each rosemary sprig. Reglaze the top of the chicken pieces and place a rosemary sprig on top as well Bake for 40-45 minutes. Remove the rosemary sprigs before serving   3.5.3251 #### Gub Gub 'Navy Bean' Salad with Feta Cheese (recipe) "A navy bean is bigger than it seems put it on and don't ask what it means Parade around" - Tracy Bonham Am I the only one who remembers Tracy Bonham, that alt-singer/violinist from the late 1990's? I loved her first CD and really think she should have gotten a lot further. The above quotation from her song 'Navy Bean' started my fascination with the idea of this simple bean. At the time I had no idea what it was, or if it even really existed, but the imagery in her lyrics caught my imagination. Fast forward several years and I am in a local grocery store and see a 'navy bean' tag stuck onto a supermarket shelf. "Oooh! Navy Beans! They're real! They exist!", in a happy tizzy I pulled the bag of dried beans off the shelf only to be simumltaneously amused, surprised and cresfallen. I had been eating navy beans all my life, I just knew them by another name. You see, here in Trinidad navy beans are more commonly called 'gub gub'. They are the main ingredient in one of my favorite dishes, a simple stew that my mother makes now and then. Stewed gub gub is the only way that I've eaten this bean so when I saw a recipe for a salad that used it I was more than willing to give it a try. After making several modifications I ended up with the following hearty, nutritious, flavourful result, perfect for this week's Weekend Herb Blogging (hosted this week by its creator Kalyn). Substitute dried beans with tinned for even quicker preparation :) From WHFoods.com: The navy bean got its current popular name because it was a staple food of the United States Navy in the early 20th century. These small white beans are perfect for making baked beans. Dry navy beans are available year-round in prepackaged containers as well as bulk bins. Canned navy beans are also available year round at local markets. Navy beans are small, pea-sized beans that are creamy white in color. They are mild-flavored beans that are dense and smooth. Like other common beans, navy beans are one of 13,000 species of the family of legumes, or plants that produce edible pods. Combined with whole grains such as rice, navy beans provide virtually fat-free high quality protein. Health Benefits Navy beans are a good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, navy beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, navy beans provide virtually fat-free high quality protein. But this is far from all navy beans have to offer. Navy beans are a very good source of folate and manganese and a good source of protein and vitamin B1 as well as the minerals phosphorous, copper, magnesium and iron. Gub Gub "Navy Bean" Salad with Feta Cheese -------------------------------------------------------------------------------- Recipe By: TriniGourmet.com Serving Size: 4 Ingredients: Cumin Vinaigrette: 2 tablespoons fresh lime juice, about 1 medium lime 2 tablespoons red wine vinegar 2 teaspoons cumin seed, toasted and ground or 1 teaspoon ground cumin 1 teaspoon dried red pepper flakes 1/2 teaspoon brown sugar 1 tablespoon Dijon mustard 1/2 cup olive oil salt and freshly ground pepper to taste Salad: 2/3 cup dried navy beans, soaked overnight or a 15 ounce can of beans 1 head lettuce (your favorite kind), torn into 1/2" strips 2 ripe tomatoes, cored and sliced 1/2 cup loosely packed fresh basil leaves 1 cup feta cheese, diced Directions: 1. In a small bowl, combine all the dressing ingredients and whisk together well. 2. Drain the dried beans, and place them in a small saucepan with enough cold salted water to cover by about 3 inches. 3. Bring to a boil over high heat, then reduce the heat to a low simmer until the beans are tender but not mushy, 1 1/2 to 2 hours. 4. Drain, rise with cold water, and allow to cool to room temperature. (If using canned beans, drain and rinse well). 5. In a large bowl, combine the lettuce, beans, tomatoes, and basil. 6. Stir the dressing well, add just enough to moisten the ingredients (you will have some dressing left over), and toss to coat. 7. Place the feta cheese over the top and serve. #### Haman's Ears/Orejas de Haman This Sephardic Purim treat is rarely mentioned in Purim recipe lineups, overshadowed in familiarity by its Western European counterpart Hamantaschen. It's a shame though, because this dessert is light, and deliciously addictive. Strips of dough are fried and sprinkled with confectioners sugar. I personally like to flavour the dough with a combination of almond and vanilla essences. The result is similar to the Indo-Trinidadian treat kurma (recipe coming soon!). Yum Yum Yum! Haman's Ears/Orejas de Haman Source: The Jewish Cookbook: 70 Recipes Celebrating an Historic Cuisine (Creative Cooking Library) Makes about 20 thin pastries INGREDIENTS 1 cup flour 1/2 tsp baking powder 1 egg 2 tbsp water few drops orange flower water oil, for frying icing sugar, to decorate METHOD 1. Sift together the flour and baking powder and make a well in the centre. 2. Drop in the egg and add the water and orange flower water. 3. Stir until the mixture forms a dough 4. Roll out on a lightly floured board, sprinkling the pin with flour to prevent sticking. 5. When very thin, cut into 4 in. rounds. 6. Re-roll the trimmings and use to cut more rounds. 7. Cut the circles in half, squeezing the centres slightly to make ear shapes. 8. Heat some oil in a deep pan and fry the ears, a few at a time, until they are golden brown. 9. It only takes a few minutes. 10. Drain the pastries on kitchen paper and sprinkle with sifted icing sugar. 11. Serve cold #### Hanukkah 2010 Menu Ideas (Hanukkah celebration, San Fernando 2008) This year Hanukkah falls from sundown December 1 - December 8. Many people know this holiday as the Jewish 'Festival Of Lights' however it is also often mistakenly thought of as a Jewish equivalent of Christmas causing me to field many a puzzled look when someone wishes me a Happy Hanukkah around December 25th only to be made aware that it ended quite some time ago. Although there are times (due to difference in calendars) when the two festivals do overlap it isn't a regular occurrence. Hanukkah cuisine is marked by an abundance of fried foods, all edible testimony to the story behind the festival. Although this site has been around since 2006 this is the first time that I am actually pulling together a cohesive roundup of recipes. Recipes not currently linked will be posted over the next few days, so stay tuned! :) I hope you will enjoy this series and draw some inspiration from it for your table (or for the table of a friend if you are invited to a celebration)! DECORATING/TABLESCAPES Hanukkah 2010 Tablescape Ideas APPETIZERS Curried Potato 'mini'-Latkes Samosas Trinidad Sahina Trinidad Saltfish Accra Trinidad Pholourie BEVERAGES Bubbly Guava-Ginger Ale BREADS Poori DESSERTS Trinidad Black Cake Trinidad Kurma ENTREES Asian Crisp-Fried Noodles and Chili Vegetables Caramelised Onion & Anchovy Tarts Pan-Fried Snapper with Tomato Salsa SIDES Fried Okras Oven-Crisped Potato Latkes Pesto Latkes #### Hanukkah 2010 Tablescape Ideas Ever since reaching out to readers on this site on a regular basis (both on Facebook and Twitter), I've found myself the welcome recipient of requests and suggestions on an ongoing basis. I am very grateful for these so keep 'em coming! Today's post is the direct result of one of those suggestions. It came via Twitter when a reader suggested that she'd love to see what ideas I have for simple, elegant tablescapes, especially coming from a Caribbean perspective. This idea immediately resonated with me. My mom has been a a collector of design books all my life, and interior decor is definitely one of her passions. In fact I am currently writing this as the sounds of her watching HGTV float through the air :) I don't know why it took me so long to seriously consider adding a design component to this site, but now that I have I must say that the process has left me feeling energized and excited you can look forward to many more in the coming year! Thanks @Dasheenbush ! So onto this Hanukkah tablescape :) I was inspired by the colours of the season blue and white. If you are looking for a metallic accent I suggest spare touches of silver -or- gold, however the key charm of this ensemble is to me its casual nature. For me at least, Hanukkah has always been a time of warmth and camaraderie, laughter and food. Don't be afraid to forego a tablecloth (or to keep the one you use neutral). Mix and match tableware items (as long as they share a colour scheme) and keep your lighting accents simple and natural. Small votives placed in a hurricane jar or two will recall the miracle of light, while adding warmth to the table and leaving enough space for all your fare! There's no need for the festivities to stop when the table is cleared away either. A few symbolic pieces on a sidetable can make all the difference when it comes to changing the mood of your surroundings during any holiday season. Need more ideas? Here are some items that I've handpicked to get you started :) Amazon.com Widgets #### Happy Holidays! A Merry Christmas and Happy Hanukkah to all who celebrate :) To those who don't my fondest wishes and hopes for you now and in the coming year :) It's very quiet and peaceful and sunny here right now, and I hope a similar atmosphere is pervading everyone's home who reads this :) Last night after I lit my candles I took the following pics of my home, and my neighbours. Although beliefs may differ, one thing that I love about my country is how easily we can live side by side with followers of different paths. It is my hope for our country (and our world) that we continue to believe and live the mantra that only light (love, knowledge, openess) can pierce and eradicate darkness (hatred, ignorance, deception). And that they not just be decorations and symbols trotted out once a year. May the light of your season (whichever it may be) shine for you throughout the rest of '08 and well into the New Year :) #### Happy New Year! Hey everyone! I can't believe it's been so long since my 'triumphant' return post :P Honestly, I never thought that things would get so hectic, so quickly. Yes, it was holiday season but still! Basically, within one week of writing my last post I was offered a weekly radio segment, signed up to become an Avon Lady (hehehe, if you're in the POS area/West Trinidad I'd love you to contact me) and also restarted my coaching practice. Between that and making time for an equally unexpected 'significant other' in my life ... well... there have NOT been enough hours in a day :D At the moment I'm trying to find a way to restructure everything so that I can share my food experiences on a more regular basis, so bear with me. I have not stopped cooking, or eating out (in fact I eat out a lot more now, whee dates!) but the time to edit the photos and write them up has been sorely lacking... I have set aside much of today and tomorrow to do just that so stay tuned ;) #### Have You Eaten At 'Caribbean Flavours' (NYC)? In my continuing quest to share the ins and outs of Trinbagonian cuisine I have decided that its time to also include our 'ambassadors'. I'm talking about those brave mom and pop operations that open up at home and abroad offering our fare to foreigners and locals alike. The quality of these places can range from the sublime to the abysmal which is why I want to begin compiling recommendations and warnings from readers and visitors of Caribbean eateries all over the world, especially those that offer and feature Trinidadian food in their repertoire. The first place I want to shine a spotlight on is called 'Caribbean Flavors' and is/was located in Southeast Queens, NYC according to this website. Caribbean Flavors Roti Shop 90-63 Sutphin Blvd., Jamaica, Queens, NY, USA 718-523-6049 . Cuisine: Caribbean . Hours: 7 a.m. to 11 p.m. every day If you've eaten there why not leave a comment and let me know how it was, if it's still in operation, you know, things like that! :) #### Hay Hay It's Donna Day #15 - Tarts: All-Inclusive / Caramelised Onion and Anchovy Tarts (recipe) Welcome to the latest installment of Hay Hay It's Donna Day :D It's a huge pleasure (and honour) to host this current round, my first time hosting a food event of any kind! :) Barbara, of Winos and Foodies has been an amazing help to me in setting everything up and definitely deserves a hearty shout-out :D So, on to this month's theme! I toyed with many ideas before settling on that of tarts. I love their elegant simplicity, and how they can so easily accommodate seasonal produce all-year round. It also suited me fine because tarts were featured in this month's issue of Donna Hay's magazine (and website), and her stuff is impossible to find here in Trinidad ;) Although tarts were touched upon in a previous round of Hay Hay it's Donna Day, the challenge, that time around was limited to savoury tarts. This time around I would like to open it up to include sweet, as well as, savoury ones. Let your imagination go wild, the sky's the limit here! This particular tart that I made was for her Caramelised Onion and Anchovy Tarts and it was divine! :D Feel free to use any crust that you prefer, although puff pastry certainly makes the job a LOT easier :) I can't wait to see (and sample) what you all come up with :D Before I head back into my kitchen, here are some more of the finer details for participation :) RULES FOR HAY HAY IT'S DONNA DAY Hay Hay It's Donna Day is open to all food and wine bloggers. Entries submitted for HHDD must be made specifically for this event, although photos may be submitted to Does My Blog Look Good In This. The host will select, make and post the original Donna Hay recipe without any changes. Participants may make the same recipe as is, or put their own spin on the recipe by altering the ingredients whilst remaining with the theme. Entrants should include a link to the host in their post. Entries can be made at any time once the event has been announced but must be posted and emailed to the host by the closing date. The deadline for entries to be posted is September 29th, 2007 The roundup will be posted on October 6th, 2007 with voting to follow for a week afterwards The winner will be announced October 13th, 2007 Please post your entries and clearly mark them as an HHDD# post. After you post, please send an email to HHDD@TriniGourmet.com with the following information: your name, the name of your blog, your recipe's name or title, your location, and the permalink to your HHDD post. Caramelised onion and anchovy tarts recipe from: Donna Hay ¼ cup (2 fl oz) olive oil 6 x 280g (10 oz) large brown onions, sliced ½ cup (4 fl oz) sherry vinegar ½ cup (87½g/3 oz) brown sugar sea salt and cracked black pepper 2 x 200g (7 oz) store-bought puff pastry sheets, thawed ¹?³ cup (65g/2¼ oz) pitted kalamata olives, halved 12 anchovy fillets 12 sprigs thyme 1 egg yolk, lightly beaten Preheat the oven to 200°C (390°F). Heat a large saucepan over medium heat. Add the oil and onions and cook, stirring occasionally, for 20?25 minutes or until golden and caramelised. Stir in the vinegar, sugar, salt and pepper and cook for a further 5 minutes or until thick and syrupy. Cut each pastry sheet in half and place on a baking tray lined with non-stick baking paper. Score a 1cm (¹?³ in) border around each rectangle. Divide the onion mixture between the pastry and top with olives, anchovies and thyme. Brush the pastry edges with egg and bake for 12?15 minutes or until puffed and golden. Makes 4. TIP: Serve with a crisp green salad. #### Hello, Old Friend Banana 'trees', Lady Young Road, Morvant "Time, time, time, see whats become of me While I looked around For my possibilities" - A Hazy Shade of Winter, Simon & Garfunkel I had the best intentions where blogging has been concerned, but like Simon & Garfunkel intimated time has a funny way of moving steadfastly on while we are preoccupied with our own visions. In my case, that vision has had me putting in long and longer hours, all away from the kitchen. I've been unable to cook or even finish my millions of draft posts. I feel horrid as even my Tuesdays with Dorie and Daring Baker/Kitchen adventures (which have been so inspiring) have been forced to languish. This isn't to say however that I haven't been eating. In fact, if anything my eating out has increased as a result of my offline exploits. I've run into many wonderful places both large and small (Uncle E's, the Hyatt, West Mall's surprisingly awesome Teriyaki Express) as well as sampled a few I'd rather not again (I sincerely don't remember their names but they were both located in malls). I can't wait to share this information with you all, and to get back into the kitchen again! But bear with me a little longer, there still be bills to pay! :) #### Herbed Square Bread (recipe) When I saw that Zorra at Kochtopf had decided to start a monthly bread challenge I knew I had to take part. I love to make bread and I don't make as many varieties as I would like :) This would be an opportunity to really challenge myself and put to use some of the many tips and tricks I've been absorbing through osmosis via The Fresh Loaf :) For this first challenge Zorra wanted us to make a bread that contained herbs. My first thought was to make a rosemary foccacia but I really wanted to challenge myself. That's when this recipe for Herbed Square Bread caught my eye. On the surface it appears as little more than a savoury cornbread, so what's the challenge in that? Well you see the recipe called for chopped onion, and I haven't attempted a bread with chopped onion since I was about 15 years old (and boy was that a disaster!). So turned off was I by that attempt that I have consciously avoided recipes for breads that included chopped vegetables ever since. Since this year is all about me overcoming my food phobias I thought it was time to dig deep, and give the savoury veggie-cornbread another try. Although the recipe calls for 1 1/2 cups of chopped onion I thought it best to tip-toe and reduced the amount to a 1/2 cup. It was a decision that I am glad I made because I found the onion flavour to still be intense and I think if I had added more my old phobia would probably have just been reinforced. I also omitted the call for chopped celery, because ... well I hate celery :P Other than that, this recipe was an interesting challenge and I'm glad I pushed myself to the point of making it. So what's it taste like? The official description from The Good Home Cookbooksays: This savory bread contains all the flavors of a classic turkey stuffing. It makes a fine accompaniment to soup. Hmm, that's definitely a combo that I could imagine tasting quite well... I should probably make some veggie broth tomorrow for a light lunch/dinner and give it a try myself. However, right now, as I am typing this, I am eating it with some cheese and pepper sauce. If this bread was a first date, it wouldn't be the kind that you rush home to call your girls about, but it's definitely the kind where you go home and start thinking about how you wouldn't mind a second one, and maybe even a third.... and that can be a good thing too right? Herbed Square Bread -------------------------------------------------------------------------------- Recipe By: The Good Home Cookbook: More Than 1000 Classic American Recipes Serving Size: 6 Ingredients: 1 1/2 cups all-purpose flour 1 1/2 cups yellow cornmeal 2 tablespoons sugar 4 tsps baking powder 2 1/2 tsps salt 1 teaspoon dried sage 1 teaspoon dried thyme 1 1/2 cups finely chopped onion (I reduced this to 1/2 cup) 1 1/2 cups finely chopped celery (I omitted this) 3 large eggs, beaten 1 1/2 cups milk 1/3 cup shortening, melted Directions: 1. Preheat the oven to 400F 2. Grease a 9-inch square baking dish 3. Stir together the flour, cornmeal, sugar, baking powder, salt, sage, and thyme 4. Fold in the onion and celery, set aside 5. Whisk together the eggs, milk, and shortening in a small bowl 6. Pour into the dry ingredients and stir only until blended 7. Pour into the prepared baking dish 8. Bake for 25 to 30 minutes, until golden and firm to the touch #### HHDD #15 - Equal Opportunity Tarts (The Roundup!) Well, here it is! The long anticipated (hehe) roundup of this month's installment of Hay Hay it's Donna Day. This was my first time at hosting a food event and I really have to thank Barbara (this event's creator, and resident cook at Winos and Foodies) for holding my hand throughout the process. I really had a blast going through everyone's entries and have added all of you to my RSS feed, as well as bookmarked your submissions to try at home myself :D Voting on this month's winner now begins. Get your votes in to HHDD@TriniGourmet.com, you have until October 12th :) Now, on to the roundup! SAVOURY TARTS Recipe: Asparagus and Pumpkin Tart Blogger: I-Ling of Feed Me! I'm Hungry!! Location: Melbourne, Australia With fluid poetic prose I-Ling paints a vivid picture of how this luscious tart came into being. It definitely sounds as though her kitchen is a happening place to be! :D Recipe: Caramelised Onion Tart Blogger: Shaun of Winter Skies, Kitchen Aglow Location: Auckland, New Zealand Inspired by Donna Hay's Caramelized Onion and Anchovy Tarts (shown below), Shaun decided to make his own caramelized onion tart using homemade pastry dough (w00t!) and his own take on caramelised onions. To top things off he even added mascarpone cheese, delish! Recipe: Caramelized Onion & Anchovy Tarts Blogger: Sarina Nicole of TriniGourmet Location: Trinidad My submission this time around came straight from Donna Hay magazine. It was my first attempt of one of her recipes and I confess that I am now hooked! :) Recipe: Chervil and Egg Custard Tart with Tomato and Capsicum Salsa Blogger: Pam of Backyard Pizzeria Location: Victoria, Australia Pam's entry was the inspiration behind this round up's title. Her entry had me chuckling from start to finish as she detailed an amusing case of 'selective' deafness on her husband's part re: this month's theme. Just as last month's theme forced me to confront my fear of making pasta from scratch, this month's theme forced her to confront her fear of pastry. Fortunately she had nothing to fear. The tart looks divine!! :D Recipe: Miniature Pizza Tartlets Blogger: Hilda of Saffron & Blueberry Location: Paris, France I don't know how she did it, but Hilda was able to submit not just one tart recipe this time around, but two! This, her first submission, is for a savoury pizza tartlet :) Bon Appetit! :) Recipe: Spicy Fresh Corn Tart with Chipotle Cream Blogger: Dolores of Chronicles in Culinary Curiosity Location: San Francisco, USA\ Like some of the previous bloggers, Dolores is developing her confidence in seeing recipes less as rules set in stone, and more as guidelines for creative fancy. Her Spicy Fresh Corn Tart with Chipotle Cream is a joyful improvisation on a standard Cooking Light recipe. :) Recipe: Tartes Tatins of Caramelized Red Onion and Goat’s Cheese Blogger: Joey of 80 Breakfasts Location: Manila, Philippines This time around Joey in the Philippines breaks one of his unwritten rules and submits a *gasp* non-Donna Hay recipe to the roundup. With a picture and title this captivating though I don't think she (or anyone else) would mind ;) SWEET TARTS Recipe: Butterscotch Tarts Blogger: Steph of A Whisk and a Spoon Location: Sydney, Australia The timing couldn't have been better for Steph of A Whisk and A Spoon. The theme of this month's round (tarts) co-incided with her having leftover chocolate tart dough in her freezer. Never having been a fan of butterscotch, I knew she was on to something when the picture of her butterscotch tarts made me salivate and endeavour to give them a try in my own kitchen! Glad to accomodate ya Steph! ;) Recipe: Candied Lemon and Lime Tarts Blogger: Desie of Maybahay Location: Sydney, Australia Desie prepared Donna Hay's Candied Lemon and Lime Tarts for a lovely tea party that she had with her girls. I certainly hope she has room for one more guest the next time around ;) Recipe: Caramelized Pear Tart Blogger: Melody of Fruittart Location: Illinois, USA Melody of Fruittart tackled a topic this time around that I think every food blogger has wrestled with at one time or another. How much does one say about one's culinary mishaps when they occur? Well I think we'll all agree that to some extent we all gain some reassurance and confidence from learning that others run into less than stellar kitchen moments. In Melody's case quick thinking on her part saved the day and I think that even if the results veered from the original recipe they are quite stellar none the less :) Recipe: Chocolate Cherry Macaroon Tart Blogger: Eunice of Lemon Almond Location: Singapore Initially Eunice thought that this challenge would be the perfect opportunity to overcome her fear of pastry, that was until she found a tart recipe that *gasp* didn't require any! Sneaky sneaky :D Still with chocolate AND cherries who could blame her? ;) Recipe: Chocolate ganache and coffee caramel tart Blogger: Linda of Make Life Sweeter! Location: The Hague, The Netherlands Linda made her Chocolate Ganache and Coffee Caramel Tart using Donna Hay's recipe for sweet shortcrust dough. After considering several flavour pairings for her chocolate ganache she finally settled on some coffee caramels that she had on hand from another food event. I think you'll agree that the pairing looks (and I'm sure it also tasted) out of this world :D Recipe: Chocolate Tartlets with Candied Grapefruit Peel Blogger: Tami of Running With Tweezers Location: Georgia, USA It took Tami of Running With Tweezers more than a few tries to perfect the pastry for her tartlets (I'm blaming the oven ;) ) but in the end the results were nothing short of mouthwatering AND breathtaking! Love the interesting use of candied grapefruit peel, definitely not something that I see (or hear about) on a daily basis! Recipe: Classic Berry Tart Blogger: Elisabeth of A Pinch of This, A Dash of That Location: Southwest United States Elisabeth's submission this time around is a Classic Berry Tart from Dorie Greenspan's "From My Home To Yours". I've heard a lot about Dorie Greenspan via the food blogosphere and after seeing the outcome of this recipe I am even more determined to get my hands on 1 (or more) of her books! :) Recipe: Freeform Fruit Tart Blogger: Barbara of Winos and Foodies Location: Auckland, New Zealand Barbara, the creator of Hay Hay it's Donna Day, didn't let a pesky thing like a vacation and computer troubles get in the way of getting her submission in, and on time :lol:. Written on another computer, and baked in another kitchen, her 'Freeform Fruit Tart' is easily adapted to whatever fruits may be in season in your locale :) Recipe: Lemon Almond Blueberry Tarts Blogger: Helen of Tartelette Location: South Carolina, USA Helen's tale of how her family got involved in the making of her Lemon Almond Blueberry Tarts had me smiling from start to finish :D Probably one of the few times when I'm made aware that I do have the makings of a little 'biological clock' ticking somewhere... :D Those tarts look heavenly and I'm sure they tasted just as swell :D Recipe: Mango and Mascarpone Cheese Tart Blogger: Mansi Desai of Fun and Food Location: California, USA Mansi's Mango and Mascarpone Cheese Tart combines two of my favorite dessert ingredients in one sweet and creamy go :D Yay for Food Network and Mango fans :D ! Recipe: Miniature Blueberry-Lemon Tartlets Blogger: Hilda of Saffron & Blueberry Location: Paris, France Hilda's back for her second go at this month's theme. This time it's a sweet miniature blueberry and lemon tart that looks like it belongs in the store window of a chichi patisserie :D Now I'm all nostalgic for fresh blueberries, I haven't had any since I left the US, and that was over 7 years ago! :( Recipe: Pear Tart Blogger: Cakelaw of Laws of the Kitchen Location: Australia A round of applause everyone to Cakelaw. It's her first time submitting to Hay Hay it's Donna Day, and I sure hope it won't be her last! :D Like me she makes her recipes choices based on what she has on hand (and more importantly what products are reaching their expiration dates hehehehe!). She modified a Donna Hay recipe for peach tarts by using pears instead, although she wasn't too thrilled with the end results I think the tart looks great. I can't wait to see what she comes up with the next time around :) Recipe: Pomegranate and Quince Tart Blogger: Eva of The Golden Shrimp Location: Basel, Switzerland For the longest while pomegranate has been on my list of 'mystery foods' to try one day. That along with rhubarb and leeks. This submission of a Pomegranate and Quince tart has only increased my desire and curiousity. The fruit looks positively jewel-like, and you can tell that Eva is a true culinary adventurer by her creation of a chickpea-cardamom tart shell :) Kudos! Recipe: Puffed Plum Tart Blogger: Brilynn of Jumbo Empanadas Location: Canada Last but not last is Brilynn all the way north in Canada :D Brilynn was the first food blogger to introduce me to the phenomenon that is Dorie Greenspan. Not surprisingly, her submission this time around is from *drumroll please* Dorie Greenspan :lol: This Puffed Plum Tart appears almost too picturesque to consume. I'm sure each juicy sweet slice was devoured with a smile! :) Well that ends this month's roundup of Hay Hay it's Donna Day. I really had a blast hosting things this time around. Going through the entries I came across so many new (to me) food bloggers (as well as revisited old faves :) ) . I hope you enjoyed this month's submissions as much as I did and remember that you have until October 12th to get your votes in :) Send them to HHDD@TriniGourmet.com and I'll post the winner on the 13th. I'll announce the prize at that time as well :) Happy Voting!!! #### HHDD #15 - Equal Opportunity Tarts: And the Winner Is... Running with Tweezers' eye-popping Chocolate Tartlets with Candied Grapefruit Peel! Congrats to Tami for her submission and thanks to everyone who took part and/or voted :D I've had a great time hosting this round and look forward to visiting the blogs of all who took part much more often in the future :D Tami should be receiving 2 issues of Caribbean Gourmet magazine in her mailbox in the not too distant future, and will be hosting the next round of Hay Hay Donna Day. I can't wait to see what theme she chooses :D #### Hindu eating habits in Trinidad (video) Found an interesting article on Hindu Eating Habits in Trinidad from DesiJournal.com. Like many Trinidadians I've attended pujas/Indian weddings/Divali festivities. It's always a grand time! :) Filling and lighting deyas is one of my all-time favorite childhood memories :) Excerpt: The Soharee leaf, a plant native to Trinidad, has served the Hindu community for more than a century. In fact, local Hindu scholar and activist, Ravindranath Maharaj, believes that over 100,000 leaves of this plant are used in one month alone for the various Hindu functions held in this country. Soharee is a bhojpuri word that means "food for the gods." Originally the word Soharee was associated with a special kind of roti served to Brahmins at religious functions. The small rotis were basted in ghee and served on the large leaves found in Trinidad. Soon the leaves adopted the name of the rotis themselves. These days, the word "Soharee" is most commonly associated with the large leaves used as plates at religious functions. Indian food needs space because of the variety of dishes served. This is why a large leaf such as the soharee is preferred to accommodate rice, kharee, curry mango, pumpkin, potato, channa, bhajee and salad. Preparing Parata Roti and Curry for a Hindu Wedding in Enterprise, Chaguanas Immediately you will see the soharee mentioned above. You should also be able to notice the difference between the size of what we call roti, and the size of the rotis prepared by the Guyanese :) You can tell a Hindu home in Trinidad from the prayer flags that wave in the yard. Each color represents a different god and therefore type of request. #### Holiday Food Recap Clockwise from top left: Mom's Jamaican Ginger Beer, Auntie Olga's Black Cake tin, Jason's Punch de Creme (I pretty much drank that bottle on my own :D ), Auntie Olga's Trinidad Christmas Black Cake Mmmm, this post will be a short one as I'm still digesting :) Mom's Roasted Chicken and Jamaican Rice and Peas was out of this world this year and was accompanied by an unexpected new side dish of Baked Plantains in Orange Sauce (recipe coming soon!). I think I may have had more than a little too much. Plus I overindulged on all of the above as well :lol: #### Homemade Tomato Soup (recipe) This recipe from Michael Chiarello is one of my all-time faves for tomato soup. It is so simple and easy to put together. Since I originally made it earlier this year, on a rainy evening, it has become one of my fail-safes for when I get late-night hunger pangs. With it's warm smooth texture I can only imagine, it would be a lovely wintertime snack as well for those of you in the Winter latittudes :) The bulk of the preparation time is used in slow-cooking each component. Don't rush the process, as the slow-cooking is what adds incredible depth of flavour. I personally have never felt the need to add additional cream, I find the butter makes the soup silky enough on its own. Who knows though, I may add some in the future :) If you do decide to add the cream, feel free to let me know your thoughts :) Homemade Tomato Soup SOURCE: Food Network / Michael Chiarello Makes 2-3 servings INGREDIENTS: 1 can (14-ounce) chopped tomatoes 3/4 cup extra virgin olive oil Salt and freshly ground black pepper 1 stalk celery, diced 1 small carrot, diced 1 yellow onion, diced 2 cloves garlic, minced 1 cup chicken broth (I use vegetable) 1 bay leaf 2 tablespoons butter 1/4 cup chopped fresh basil leaves 1/2 cup heavy cream, optional (I omit this) METHOD: 1. Preheat oven to 450 degrees F. 2. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes. 3. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. 4. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. 5. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. 6. Simmer until vegetables are very tender, about 15 to 20 minutes. 7. Add basil and cream, if using. 8. Puree with a hand held immersion blender until smooth. #### How Container Gardening Has Transformed My My Life During the lockdown, like many of you, I found myself with more time on my hands and a desire to be more self-sufficient. As an epicurean home cook with a love for Caribbean cuisine, I saw an opportunity to not only reduce my food budget but also supercharge the nutritional value of my dishes. That’s when I embarked on a journey that would take me from stressed and unsure about what was happening around me in the world to calm and confident – the world of container vegetable gardening. I started my gardening adventure by choosing the herbs and vegetables I used the most. Chives, ginger, chadon beni (culantro), parsley, rosemary, ochro, sweet potato leaves, and mint were among my first green companions. These were supposedly the easiest to grow, making them perfect for a beginner like me. Over time, I expanded my garden to include pak choi, cucumbers, pimentos, cherry tomatoes, and most recently, eggplant. My kitchen was soon blessed with a rotating array of fresh, homegrown ingredients. Of course, gardening isn’t without its challenges. Climate and pests have been a constant battle. And with a container garden, there’s the added responsibility of ensuring proper watering, as these plants lack a natural ground source for hydration. Even during heavy rainfall, I must check the soil because not all the water reaches it due to the foliage. Yet, these challenges have taught me resilience and resourcefulness, as in many cases I have discovered safe, effective organic solutions to address many of the problems I’ve encountered. One of the unexpected joys of my gardening journey has been the connection it’s fostered with my mother, an avid lifelong gardener herself. It’s become a shared passion and my decidedly late in life ‘conversion’ amuses us both immensely. We exchange tips, share successes, and commiserate over the occasional setback. It’s become another beautiful way to bond and create lasting memories. Beyond the practical benefits, my container garden has been a lifeline for my mental health and anxiety. It’s a valuable teacher in patience, teaching me to stay present in the current moment and appreciate it for all the beauty it contains. Watching a plant go from a tiny seedling to flowering and finally bearing fruit is a truly life-affirming experience. It has brought a sense of peace and tranquility to my life that I never expected. In conclusion, my journey as a small-scale container gardener has been a transformative one. It not only provides me with with fresh and nutritious ingredients for my culinary adventures, it also nourishes my soul. It’s a reminder that even in uncertain times, there’s beauty and growth waiting to be discovered, right in our own backyard or patio. So, if you’re looking for a way to infuse your kitchen with flavor, nutrition, and a sense of calm, I wholeheartedly recommend container gardening. You’ll be amazed at the delicious rewards and life lessons that await you. #### How Familiar are you with Caribbean Cuisine? Help me to improve TriniGourmet.com by answering this simple question. It should only take a minute and your answer will help me to add new features to the site. I'll be posting the results in the near future. Thanks for your input :) [poll=2] #### How many eggs should a person consume a day? This post was originally published on June 21, 2006. It has been updated twice 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 recent habit of consuming an egg a day I decided to find out what the most recent consensus is. Up until 2006, when this post was first written, the general consensus appeared to be that egg consumption should not surpass 3 to 4 times a week. From a no longer available post on Yahoo!Health: Q: Should a person avoid eating eggs entirely? A: Health experts advise limiting cholesterol intake to 300 milligrams or less daily. One large whole egg yolk contains about 215 milligrams of cholesterol. The American Heart Association recommends limiting egg yolk consumption to three to four times weekly and focusing on the total diet instead of just one food. The cholesterol in eggs is found in the yolk portion, so you can use as many egg whites as you want. Eggs contain B vitamins, iron and other minerals and are a good source of high-quality protein. Still, even then there was some wiggle room. The American Heart Association's clarification on recommended egg consumption guidelines states that an egg a day can be accomplished within the context of an overall low-cholesterol diet. "In order to fit an egg a day into a healthy diet, an individual needs to be conscious of dietary cholesterol from other sources, including baked goods. Individuals need to make choices in the context of their total diet, which should be low in saturated fats, and abundant in fruits, vegetables, whole grains, low-fat dairy products, lean meats, poultry and fish" This latter finding seems to be in keeping with a 2010 British study which also found that an egg a day may actually be good for you. Excerpt: A paper to be published soon in the British Nutrition Foundation's Nutrition Bulletin has found that cholesterol in eggs has only a small and clinically insignificant effect on blood cholesterol. While people with high blood cholesterol are at increased risk of heart disease, only a third of the cholesterol in the body is attributed to diet. Other factors linked to high cholesterol levels are smoking, being overweight and lack of exercise, and the main culprit from food is saturated fat, not cholesterol found in eggs. Read the entire article here So for all the visitors who reach this site by searching for "how many eggs should you eat?", there you have it! Eggs can be a regular part of a well-balanced diet and lifestyle plan. Eat up! #### How To Choose The Perfect Bread Maker By: Jeremy Zongker Bread makers are extremely popular. The average person can make delicious, homemade bread quite easily with a bread maker. Even with the ease of a bread machine, you must still use caution when adding the ingredients, even if you use a mix. You can make a variety of shapes and sizes of loaf with a bread machine. Many people use a bread machine to simply mix the ingredients then bake the loaf in a traditional oven. Sizes range from one pound to two pounds or more, and you will most likely choose between a square or round loaf pan. Some bread makers will have a preheat cycle to heat the ingredients before baking. If you want your bread to rise properly, choose a bread maker that does not heat before time to bake the bread. Bread makers will generally have separate settings for different types of bread. There may be settings for wheat or French bread, and you will be able to choose the doneness of the bread such as a light, medium, or dark setting. There will also normally be a regular or rapid bake cycle. It is desirable to have a window in the top or side of the bread machine to allow you to see the progress of your bread while it is baking. There are a variety of options from which to choose in bread makers, so you may first want to consider how much space you have to store your new machine. Bread makers come in a variety of sizes, so choose one that you can store easily. You should choose the capacity of the bread maker based upon how big your family is and how much bread they eat. You can choose a bread maker with a delay timer which will allow you to place the mix in the bread maker before you leave home each day and the bread will be ready when you return. If you want your bread maker to prepare the dough but not cook it, you will need to find a bread maker with this feature. Choose a bread maker that will alert you when it is time to add additional ingredients such as fruit or nuts. You will also want a "keep warm" feature in case you are gone when the bread is finished. Look for crust control features and special setting for fruits, nuts, cheese, and vegetables. Study the warranty very carefully to make sure you will be able to get service and replacement parts if necessary. Keep in mind that if your family consumes a small amount of bread now, once you purchase your new bread maker that consumption is likely to increase dramatically. Choose a slightly larger size that you anticipate needing. Remember that the keep warm feature is great, but if you leave the loaf in the bread maker for an extended period of time it may become soggy and flat. A bread maker is a wonderful addition to your home. Nothing compares to the smell of freshly baked bread from your very own kitchen. About the Author: This article has been provided courtesy of Kitchen Junkie. Kitchen Junkie offers great kitchen articles available for reprint and other tools to help you get the best bargain on kitchen gadgets and more. Source: www.isnare.com #### How to Cook Guyanese Roti (video) Found this clip on YouTube on how to make a basic roti skin (sada? paratha? join the discussion!). Thought I would share it with everyone :) I have never seen a Trini roti so small yet though! :D Any differences that you all have when making roti? Do share! :) ?????? Eating In Guyana courtesy Chennete, explains that small rotis are the norm in that country :) #### How To Create The Perfect Cheese Plate Trini blogger (and apparent Carnival addict) Fit4Mas recently posted a guide to creating a Cheese Plate. I love cheese plates and have never known how to go about putting one together! Were there dos? Were there don'ts? Well.. now I know! And now you will too! Continue reading: Creating The Perfect Cheese Plate #### How To Grow Your Own Bean Sprouts! Sprouted Lentils with Black Olives, drizzled with a little olive oil, salt and pepper and black olives. Simple and perfect. Fresh sprouts. There is nothing like them. They are crunchier, sweeter, more vibrant in flavour than anything you can buy on a supermarket shelf. Up until last month I never wondered too much how bean sprouts came about and figured it was too complicated a process for a home cook to undertake. That was until my raw foodie friend Elspeth posted some pictures of her lentil sprouts. When I asked her where she got the seeds from she said they were regular dried supermarket lentils. Oh rly? Armed with that curiosity I decided to look online for guides to home sprouting, and believe me I found many. Honestly, many of them have instructions that are way too complicated. They almost made me scared to begin. Fortunately I was able to distill them to the bare essentials, and those essentials are what I have been following in the weeks since with great results. To begin: I soak the required amount of beans in enough water to cover about 2 inches overnight The next day: I drain them into a colander and put it into a cool, dark cupboard. And that's it! Twice a day I rinse them off, go through to get rid of any seeds that haven't sprouted by the second day, and to remove any loosened skins. By the 4th day they are ready to get some sunlight. This activates the chlorophyll! A few hours is more than enough. At this point they are ready to eat, either raw or in a dish of your preference. The following pics show the above lentils as they progressed. Lentil sprouts are my favourite sprouts to eat raw, they are especially sweet. However I am now playing around with chickpeas, mung beans and alfalfa seeds. Needless to say my humble little colander is feeling the strain. Don't get me wrong, if you just need sprouts occasionally a colander is ideal. However, now my mom loves them so much she wants to have them on hand 'round the clock! She also is putting in requests for seeds that are not always on the agenda of my own weekly sprouting needs. That's why last week I put in an order for a tri-level Kitchen Crop Sprouter that will allow me to harvest 3 different types of sprouts simultaneously! I'll write about it in more length once I've given it a test run (it arrived yesterday!). So why would one go through the trouble of sprouting one's own beans? Well for one the sheer economics. Sprouting my own beans, compared to buying them in the supermarket costs pennies on the dollar. The beans/seeds are easily available from supermarkets and specialty stores and the results are fresher and crispier than any I've purchased. Plus there is no wastage as I only sprout what I need, as I need, and the sprouts continue to stay fresh in the fridge for several days if I have any leftover. The other reason why sprouting one's own beans makes sense is the sheer nutritional boost that seeds undergo when they are sprouted. From ISGA-sprouts.org: ...researchers at the universities of Pennsylvania and Minnesota, Yale and McGill have found that sprouts retain the B-complex vitamins present in the original seed, and show a big jump in Vitamin A and an almost unbelievable amount of Vitamin C over that present in unsprouted seeds. While some nutritionists point out that this high vitamin content is gained at the expense of some protein loss, the figures are impressive: an average 300 percent increase in Vitamin A and a 500 to 600 percent increase in Vitamin C. In addition, in the sprouting process starches are converted to simple sugars, thus making sprouts easily digested. Not all seeds are suitable for raw consumption or raw sprouting. For a list of suggested seeds (and those to avoid) visit Wikipedia's entry on Bean Sprouting. Happy Sprouting! This post has been submitted to Grow Your Own 2009 hosted by Andrea's Recipes #### How to Love Cooking Again (Even When You’re Burnt Out) Have you ever found yourself in the middle of a busy day, opening your fridge only to shut it again with a sigh? Once upon a time, I’d lose myself in the dance of spices and sizzling pans, but somewhere along the way, between caregiving, health challenges, and overall burnout, I sometimes lost that spark. Cooking would feel like just another task on an ever-growing list of tasks. For someone who has dedicated her life to teaching others how to elevate and thrive, that loss always feels deeply personal when it occurs. You see, food isn’t just sustenance to me —it’s memory, culture, healing, and celebration. If you’re like me, and at times wonder how to love cooking again, I want you to know this: it’s about remembering who you are and what brings you joy. In this post, I’m going to share practical, heartfelt strategies that help me fall back in love with cooking—even during the hardest seasons of life. These aren’t your typical “meal prep hacks.” They’re soul-deep shifts that help me find beauty in the everyday, reconnect with tradition, and use cooking as a form of self-care. I’ll even share my #1 strategy to make sure my needs are filled right now, no matter how hectic things get. Let’s walk this path together. Table of Contents Acknowledge the Ebbs and FlowsFind Beauty in SimplicityReignite Passion Through InspirationStore-Bought vs. Homemade Seasoning: Which One Is Better?Start Small and Build ConfidenceCreate Time and Space for YourselfEngage with the Cooking CommunityFinal Thoughts: This Is Your InvitationReady to Sweeten Your Kitchen Again? Acknowledge the Ebbs and Flows One of the most freeing things I ever did was stop judging myself for not always being in love with cooking. It’s OK if the thought of chopping another onion makes you sigh. Life is cyclical—and so is passion. The first step to learning how to love cooking again is giving yourself permission to be exactly where you are, without shame. Even as someone who creates content for a living and finds deep joy in the domestic arts, I still go through seasons of disinterest. That doesn’t mean you’re failing. It means you’re human. Find Beauty in Simplicity When I was at my lowest—exhausted, overwhelmed, and managing multiple autoimmune flares—I didn’t have the energy for three-course meals or gourmet experimentation. But what I could do was find comfort in simplicity. That’s when cooking started to feel like self-care again. I turned to meals that were quick but beautiful, like: Sautéed vegetables with fresh herbs Rice bowls topped with avocado and lime A bowl of lentil soup spiced with cumin and coriander Simple meals remind me that food doesn’t have to be elaborate to be nourishing, delicious, and grounding. Reignite Passion Through Inspiration I’m often asked, “Sarina, how do you stay inspired in the kitchen?” The truth is: I don’t always. But when I feel my curiosity wane, I intentionally seek out beauty and inspiration: I browse vintage cookbooks (I love collecting Caribbean ones!) I watch slow, elegant cooking and lifestyle shows on Netflix I revisit my family’s recipes and find new ways to honour them These acts awaken my senses and help me to remember what excites me. That’s what helps me love cooking again. Store-Bought vs. Homemade Seasoning: Which One Is Better? Let’s settle this once and for all: there’s no shame in using store-bought seasoning blends. Sometimes, the best way to reignite your love of cooking is to reduce overwhelm, not add more pressure. That said, I love the process of making homemade seasoning blends, like green seasoning, from scratch—especially when I want to connect with my Trinidadian roots. So which one is better? It depends. Use store-bought when you want: Convenience Speed Consistent flavour Use homemade when you want: Customisation Fresher, more vibrant flavours A deeper connection to culture and process There’s room for both in a modern, mindful kitchen. Start Small and Build Confidence If cooking feels like a mountain, start with a molehill. One of my favourite ways to regain momentum is to revisit my most comforting recipes—the ones I could make in my sleep. Maybe that’s your mum’s macaroni pie, or a bowl of dhal and rice. The point is to let familiarity build your confidence. Other ways to ease back in: Try a new variation of a dish you already love Cook for just 10–15 minutes a day Prep one element in advance (e.g. seasoning or chopped veg) You don’t have to go from zero to gourmet overnight. Tiny wins add up. Create Time and Space for Yourself Let me share my #1 strategy to make sure my needs are filled right now: I ritualise my kitchen time. That means I treat it like a sacred appointment—with candles, music, and absolutely no rushing. Put on a beautiful apron. Put on a pot of tea. Just be. This is how I create the time and space to be my best self. When I honour my own rhythm, cooking becomes a form of meditation—not a task. If your kitchen feels chaotic or overwhelming, try decluttering one small area and introducing something sensory—like soft lighting, a playlist, or an aromatic candle. It makes a world of difference. Engage with the Cooking Community Sometimes, the fastest way to fall back in love with cooking is to share it with others. It was during a particularly low point in my life when I began sharing little glimpses of my meals on the Twitch live streaming platform. No pressure, no audience (at first) no filters, just real food. I wanted to create and share without any expectations and the encouragement I received was like balm to my soul. Whether it’s through: An online cooking challenge Attending a local market Hosting a casual dinner with friends Swapping recipes in a WhatsApp group Joining my Discord server and sharing your results (shameless plug lol) Community can breathe life back into your kitchen. Cooking doesn’t have to be a solitary act. Final Thoughts: This Is Your Invitation If you’ve been wondering how to love cooking again, this is your gentle nudge: your joy is still there. It’s simply waiting for your attention. You don’t need to “do it all.” You just need to begin—imperfectly, authentically, lovingly. There was a time—during the height of burnout, when I was caregiving full-time and running on empty—when the very thought of cooking made me want to cry. I felt like I’d failed. Not just as a homemaker, but as someone who had always seen the kitchen as a sacred space. But I’ve learned that falling out of love with cooking isn’t the end of the story. It’s simply a sign that something within me needed tending. Not more hustle, not more pressure—just compassion, rest, and reconnection. Now, every time I dice garlic or wash rice, it feels like an act of coming home to myself. And I want that for you, too. Start with one tip from this list. Reclaim your kitchen not as a space of stress, but as a sanctuary of expression. And when you do, I promise: you’ll taste the difference. Ready to Sweeten Your Kitchen Again? If you’re feeling inspired to bring a little Caribbean magic back into your cooking, I have something special for you. Download my FREE ebook, “7 Sweet Trini Treats” — a lovingly curated collection of indulgent, simple-to-make Trinidadian desserts that will help you rediscover the joy of creating in your kitchen. Whether you’re new to Caribbean flavours or grew up with them, these recipes are designed to warm your heart and reawaken your taste buds. Click here to get your copy now and let’s make your next kitchen moment a sweet one. #### Hummus (recipe) 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 variation, this is the one I return to time and time again. Hummus Source: The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews Servings: 6 INGREDIENTS: 2 cups cooked chickpeas, drained 3 cloves, garlic crushed 1 cup tahini juice from 2 lemons, or to taste 1/2 teaspoon salt, or to taste 1/4 cup pine nuts or handful of chickpeas for garnish olive oil, for garnisih paprika or cayenne pepper, for garnish. METHOD: 1. In a food processor fitted with the metal blade, puree the chickpeas and garlic 2. Add the tahini, lemon juice andsalt. 3. Continue to blend until smooth and creamy. 4. Add a little water for a smoother consistency, if desired 5. If you are using the pine nuts for garnish, toast them in a small skilley over medium-high heat, stirring occasionally for about 4 minutes , or until golden. set aside to cool 6. To serve, spoon the hummus onto a serving plate or into a serving bowl. 7. Make a slight hollow in the center of the mound and place the pine nuts or whole whole chickpeas in it. Drizzle a little olive oil on top and sprinkle with paprika or cayenne. 8. Serve chilled or at room temperature #### Hyatt Lime 2024: Carnival Vibes & Culinary Delights!  LIME is an ultra, all-inclusive event held at the Hyatt Regency Trinidad on the Wednesday before Carnival. Started in 2010, I’ve been attending regularly since 2014. Over that time it has become a cherished tradition for me, spanning many years of indulging in culinary delights and immersing myself in the joyful ambience that defines this event. From its genesis in 2010, to its present-day status as a highlight of the Trinidad Carnival season, Hyatt LIME has consistently offered a wide range of exquisite cuisines prepared by master chefs from the Hyatt Regency Trinidad, as well as top local chefs. Pair those with premium liquors and cocktails and it’s always a challenge each year to decide what I want to try first, and in what order! Pro Tip: Pace yourself! I’ve learned through the years that I really can’t sample everything! Trust me, I’ve tried. This year, as I stepped into the festivities, I was immediately greeted by the familiar sights and sounds that have come to symbolize Hyatt LIME, as well as this glass of bubbly from Dacastello Prosecco. From the colorful decorations to the tantalizing aromas wafting through the air, it was clear that this year's event would be no exception to the unforgettable experiences of years past. One of the unique markers of LIME is its dress code. All-white with a “splash” of lime (green). Although not strictly enforced the vast majority of patrons enthusiastically adhere to these guidelines and I love watching the many expressions and interpretations of the theme modeled by men and women alike. As I wander through the bustling crowds, what always strikes me most is the diversity of the patrons. People of all ages, backgrounds, and physical abilities together in one space, united by their love of great food, great music and great company. It's truly heartwarming to witness such an inclusive and joyous ambiance year after year. This diversity is also present in the dishes presented. From traditional legacy fare that pays homage to our rich cultural heritage to adventurous fusions with international favorites, there's something to tantalize every taste bud. Whether you're craving savory doubles, indulgent jerk chicken, or even piping hot ramen, Hyatt LIME has it all! Trinidad Doubles “is life”! Over the past 7 years I have developed an approach to the night’s events that works for me. Although most of the highlights of the evening occur after dark, I enjoy arriving before sunset. This allows me to get on-site parking and to take a leisurely approach to the evening. Not only do I get to enjoy the stunning waterfront sunset, I am also able to pace my “indulgences” over a longer period. I also am able to avoid many of the inevitable long lines that can form. One of the many things I enjoy and appreciate about Hyatt LIME is its consistent embrace of new approaches to local flavors and fusions. I really enjoyed this fluffy bao bun filled with mouthwateringly tender sriracha chicken! The teriyaki salmon on the side was quite delicious as well. This year the breakout surprise for me however was the oxtail ramen from 12 (a chef’s table/supper club in Arima with regular popups in Port-of-Spain). That broth y’all! It was so rich and warm and packed with umami. The noodles were chewy, the oxtail tender and almost falling off the bone. All set off brilliantly with the crisp contrasts of fresh chive and pickled tomatoes! It’s been over 2 weeks now and I’m still craving it! Relive some of my favorite moments of Hyatt LIME 2024! Take a tour of some of the food stands with me! (archived livestream) As the night came to a close I was filled with gratitude for the experiences and delights I enjoyed at Hyatt LIME 2024. From the vibrant reminders of our Carnival heritage to the diverse flavors (both old and new) it was once again an evening to remember. Until next year, Hyatt LIME! #### Hyatt Regency Trinidad’s Must-Try Breakfast Special! There’s something powerful about choosing to pause. As someone who lives at the intersection of hustle and heart—balancing caregiving, creativity, and Caribbean culture—I know how easy it is to run on autopilot. We check the boxes. We tick off the lists. We make the meals, handle the responsibilities, and somewhere along the way, forget the deep nourishment that only soulful connection can bring. That’s why I’m passionate about carving out intentional moments to reconnect. Not just with loved ones, but with ourselves. Because there’s something magical that happens when we step outside of our usual roles and simply sit, eat, laugh, and be. Breakfast at the Hyatt Regency Trinidad last Thursday was something I really needed. A few hours of laughter and good vibes with one of my besties, delicious bites, and that iconic waterfront view? Yes please. And the best part? The breakfast special that we were taking advantage of was such a hit, the Hyatt Regency Trinidad has now extended it (April 7-11, 14-18)! If you’re craving gourmet flavours, great conversation, and a setting that soothes your soul, this is for you. Here’s my step-by-step guide to making the most of this limited-time Trinidad breakfast special—from what to expect, what to eat, and how to use the experience as a beautiful pause in your week. Step 1: Book Early—And I Mean Early! The buffet closes promptly at 10:00 AM, and you’ll want time to savour every bite. Book for 9:00 AM or earlier so you’re not rushing through the experience. Plus, an earlier slot lets you catch the cool morning breeze drifting in from the ocean. To book: WhatsApp 47 HYATT and reserve your spot. It’s $350TT for two—VAT included. That’s just $175TT each for a gourmet buffet in a luxe setting. Step 2: Bring Someone Who Fills Your Cup There’s food—and then there’s nourishment. I’m talking about the kind of breakfast where you’re not just feeding your body, but also feeding your spirit. Bring someone who really sees you. Someone who makes you laugh until your sides ache and reminds you of who you are outside the roles and responsibilities. That’s the real gift here. Step 3: Arrive with an Open Palate (and an Empty Plate!) There was an impressive spread—everything from sada bake and fish broth to cassava fries, smoked salmon, chokas, tropical fruit, French toast, danishes, and muffins. And let me tell you—I don’t usually go in on carbs, but this plate? Yeah, I went a lil wild and I. Regret. Nothing. Trust me: come hungry and ready to try a little of everything. Step 4: Don’t Skip the Local Favourites Surprisingly, the real stars of my morning weren’t the croissants or the danishes, or the large portion of succulent smoked salmon (excellent as they were)—they were the coconut bake (so fluffy and addictive!) and the baigan choka with its smoky, fire-roasted depth. I honestly didn’t expect to be blown away like that… but I was. These dishes tasted like home—but with that refined, elevated twist that only a hotel kitchen can deliver. Step 5: Take in the View (and the Stillness) The Trinidad Hyatt’s waterfront view is iconic. But more than that, it offers a kind of stillness that’s rare in everyday life. And one that you definitely don’t expect to be able to enjoy in downtown Port of Spain. Let your fork rest for a minute. Breathe. Look out over the water. Soak it all in. These little moments of stillness? They reset us. Step 6: Snap the Memories, Not Just the Meal Yes, the food is gorgeous. But don’t forget to capture the moments. The laughter, the conversations, the sunrise glow on your friend’s face—these are the images you’ll treasure most. Plus, they make lovely memory posts for later. Just sayin’. (I felt honoured to be asked to take a picture of the couple dining next to us. He was celebrating his birthday! I hope they had as great as time as my friend and I did.) Step 7: Let It Inspire You in the Kitchen If you’ve been feeling stuck in the kitchen or burnt out trying to get everything just right—sometimes the best inspiration comes from letting someone else do the cooking. This breakfast reminded me how beautiful simple ingredients can be when treated with care. I left the Hyatt not only full—but inspired. Maybe it’s time to bring out my roasted pepper choka recipe, with some baigan (eggplant) and tomato) to accompany alongside some coconut bake! What allyuh think? Step 8: Share the Joy (and the Gems!) If you’ve made it this far, I want to gift you something special. Download my free ebook, 7 Sweet Trini Treats, filled with nostalgic recipes that are easy, beautiful, and stress-free. From coconut drops to cassava pone, these are the kinds of dishes that bring people together—just like this breakfast. Click here to download it now! And if you head to the Hyatt Regency Trinidad for their breakfast special, let me know! I want to hear what dish you fell in love with. Final Thoughts: Choose Connection. Choose Joy. Choose the Experience. Life can be loud. The to-do lists, the constant notifications, the never-ending obligations—they rarely let up. And that’s exactly why moments like these matter. This Hyatt Regency Trinidad breakfast special isn’t just a buffet—it’s a pause button. A quiet invitation to step away from the rush. A gentle reminder that you deserve to be poured into, just as much as you pour into others. It’s a delicious way to reconnect—with your people, and with yourself. Because you never know what it might stir awake in you. You work hard. You carry more than most ever see. And you deserve more than rushed toast and lukewarm coffee on the go. Make the booking. Make the time. Make the memory. Bring The Brunch Vibes Home! The Hyatt Regency Trinidad breakfast for two special may be ending on April 18, but that doesn’t mean that you don’t get to continue to treat yourself within your own four walls! Here are some items that I’ve handpicked for you, to help you to get that bespoke brunch atmosphere at home! 1. Elegant Glass Carafe SetServe juices or infused water (the Hyatt does mint and cucumber) in style - click here to see 2. Cast Iron Griddle Pan (Tawa)Perfect for sada roti, searing breakfast sausages, or making golden, crispy-edged French toast.- click here to see 3. Wicker Serving Tray with HandlesServe breakfast in bed or on the patio—because you deserve it - click here to see 4. Gourmet Jam + Preserves Set Add that luxe hotel touch to your toast and pastries - click here to see 5. Tabletop FountainCreate a spa-like soundscape while you sip and savour - click here to see #### Hyatt Trinidad Saturday Brunch! Hyatt Trinidad. How I've missed this view!  Wow! 2020 has been such an insane ride. I don’t think many of us knew what we would be in for when the clock struck midnight on January 1st. I know I didn’t!  From January until my birthday, back in April, I was merrily live-streaming cooking and lifestyle shows on the Twitch platform (which I love by the way!) and then I pulled my shoulder, badly. Cooking has been severely impacted and I’m still healing. Oh and did I mention a little thing called COVID19 which has the planet (and Trinidad) in various stages of lockdown?  As a full-time caregiver to my mother I’ve taken the social distancing restrictions and hygiene guidelines extremely seriously which means that between trying to recover from my injury (I start PT soon)  I have totally been housebound outside of running the odd necessary errand.  That’s why, when I was recently offered the chance to take in the new Saturday Brunch being offered by the Hyatt Trinidad I was simultaneously nervous and excited.  What would dining in the “new normal” look like? Feel like?  I need not have worried! Upon arriving  (don’t forget your face mask!) signage from the elevators to the washbasin at the entry and thermometer checks make it clear that no chances are being taken.   Once inside automated hand sanitizing stations and social distancing stickers make it easy to stay on code.  Once inside the dining area you’ll notice that the tables are spaced further apart, once again adhering to social distancing guidelines. Staff are outfitted with masks and gloves and dining guests are expected to keep their masks on in the buffet line.  Hyatt Trinidad Saturday Brunch Held on Saturdays from 11:00 a.m. to 2:30 p.m., the Hyatt Saturday Brunch features all your local breakfast favorites along with a wide range of lunch specialties for the jaw-dropping price of TT$249 (exclusive of taxes) per person.  Enjoy everything from fresh breads, pancakes and pastries to piping hot curry chicken, steak and fish, as well as cold cuts at a fully stocked salad bar and... did I mention doubles?  Want more information?  Call 868 821 6550. Terms and conditions apply. Coconut Bake & Croissants Rosemary & Olive Bread Hyatt Trinidad Saturday Brunch - Salad Bar Eggplant & Tomato Choka River-Style Curry Stew Chicken Grilled Mahi Mahi & Passion Fruit Beurre Blanc Fire Grilled Flank Steak w/ Red Wine Reduction Trinidad Doubles   Hyatt Trinidad Saturday Brunch Saturday Brunch is just one of several new offerings being offered by the Hyatt Regency Trinidad for the domestic market, while Trinidad’s borders are still closed. In addition to brunch, you can also enjoy their Sunday Sparkling Lunch and discounted Staycation packages!  Hyatt Trinidad Online Menu Loving these new paperless menus! You’re going to want to download a QR reader to your phone if it doesn’t already have one!  Chocolate Danish, Blueberry Vanilla Tart, Chocolate Mousse Cheesecake , Caramelized Mushroom & Onion Tart To keep informed on what's happening at the Hyatt Regency Trinidad check them out on Facebook and Instagram! #### I had never seen a Green Eggplant Before! It was with great excitement that mom came home from the market last weekend. "Look what I got! Do you know what it is?" "Whoa! Is that a GREEN EGGPLANT??" "I know!" She had seen them on the counter of a vendor and after having them convince her that it was indeed an eggplant she just -had- to buy one. Being the geekgrrl that I am I then had to go to the Internet ... just to make sure that this wasn't some kind of Machiavellian strain of radioactive agriculture. Fortunately, instead of Polonium-210 I discovered that it was a Green Goddess eggplant! One of the things that was mentioned repeatedly in my searches was that this eggplant has a -mild- flavour. Now that makes me a little worried, cos in my mind mild is just a euphemism for -none- however they also mention that it's sweet. We haven't cooked it yet, so I'll wait and see. I so don't want to be disappointed. It's so pretty! :D #### I had never seen a Green Eggplant Before! Pt. 2 Mom and I have been very surprised and pleased at all the curiousity and interest that y'all have shown at our market find! We are pleased to now show you the conclusion of the Saga of the Green Goddess, as Monday morning she met her fate! :) By the time I reached the kitchen the prep work had already began, however Mom had thoughtfully left some bits aside for me to take pictures of :) The interior was quite pale, practically white, and the seeds were few. Here is where it ended up, in my mom's very yum 'Chinese Chicken and Eggplant Soy Sauce thingy' (name currently undergoing rewrites :P) So how did it taste? Well I don't think it was milder than the eggplants that I've tasted, but it was definitely sweeter! It also seemed to be of a firmer texture as it did not break down during the cooking process like the purple ones that we're used to. :) I enjoyed it a lot as did my mother. We're gonna get a larger batch the next time around :) #### I'm Back!!! :) Hey everyone, sorry for being offline so long. I never expected that my net problems would have lasted as long as did. Good news though, my connection is back and so without further drama or delay I can get back to posting and sharing recipes, reviews and other food-related items that catch my eye here in Trinidad :) Thanks to everyone who sent emails of concern and encouragement, I will respond to everyone in due time :D There were some rather unkind comments as well, but that's life I guess? :( Anyway, this is brief because I have a lot of site maintenance to catch up on, as well as pictures to scroll through and edit (you didn't think I had stopped cooking did you??) It's always harder to get back into rhythm once it's broken, but I have missed this site and the larger online foodie community so I'll get over the inertia :) Hope you're glad to 'see' me again :) #### Iced Lemon Ginger Tea (recipe) As promised, here is the recipe for the Iced Ginger Lemon Tea which was the beverage component of my submission to the 40th installment of Happy Sorceress' Blog Party series. This drink is wonderfully refreshing and has a soft muted tone, thanks to the use of honey. Not only does the honey take the sharpness off the ginger flavour, it also makes this drink especially soothing on the throat. Although it was served ice cold this time around, it is equally delicious warm. For those in the colder temperate climates I think that this could could make a very festive alternative, or complement, to warm apple cider. Hot or cold, give it a try! :) Iced Lemon Ginger Tea Source: Gourmet Magazine INGREDIENTS: 4-inch piece fresh ginger root 6 cups water 1/2 cup honey 1/2 cup sugar Zest of 2 lemons, removed with a vegetable peeler 1 cup fresh lemon juice METHOD: 1. Peel ginger root and cut crosswise into thin slices. 2. In a medium saucepan boil water, ginger root, honey, sugar and zest, stirring until sugar is dissolved. 3. Remove pan from heat and steep "tea", covered, 45 minutes. 4. Uncover tea and cool completely. 5. Strain. 6. Transfer tea to a pitcher and stir in lemon juice. 7. Chill tea, covered, until cold and up to 2 days. 8. Serve tea over ice in tall glasses and garnish with lemon slices. #### IMO’s K-Food: Exploring Korean Cuisine in Trinidad If you’re a food lover like me, you’ve probably explored a wide range of global flavors. But how familiar are you with Korean cuisine in Trinidad? While Chinese food has long been part of our local dining scene (the local Chinese community is now in its 219th year), Korean and Japanese (outside of sushi) food are still finding their places. For over fifteen years, Golden Bell Restaurant has been the primary ambassador for Korean food in Trinidad. Its popularity has grown steadily, fueled in part by the global Hallyu (Korean wave) movement. I’ve been passionate about sharing the connections between Trinidad and Korean cultures, even launching my (on hiatus) Kimchi x Kallaloo project to encourage cultural exchange between the two regions. https://youtu.be/tdUdrjVxJKc?si=NYNQgerT-eQUU0KE However, with the challenges of caregiving and the pandemic, my advocacy took a backseat. That’s why when I recently stumbled upon IMO’s K-Food at Long Circular Mall, I was thrilled. With other eateries like Shabang Shabang Bakery and You & I Restaurant also offering Korean flavors, it’s exciting to see more options becoming available. But what sets IMO’s apart? And how does it compare to other Korean dining experiences in Trinidad? In this post, I’ll take you through my experience at IMO’s K-Food, from the dishes I tried to how they fit into the growing presence of Korean cuisine in Trinidad. If you’ve been curious about Korean food but don’t know where to start, this guide is for you! 📌 Table of Contents What Makes IMO’s K-Food Stand Out?Beef Bibimbap: A Flavorful ClassicSpicy Tuna Kimbap: A Perfectly Balanced BiteHow IMO’s K-Food Compares to Other Korean RestaurantsThe Growing Presence of Korean Cuisine in TrinidadHow to Start Cooking Korean Food at HomeFinal Thoughts: Is IMO’s K-Food Worth Trying? What Makes IMO’s K-Food Stand Out? IMO’s K-Food brings a different perspective on Korean cuisine in Trinidad—one deeply rooted in comfort food and home-style flavors. IMO is itself a Korean word, meaning “Auntie”. While Golden Bell offers a more traditional approach with a focus on full meals, IMO’s presents a casual, approachable take with dishes that are both familiar and exciting. Their menu includes staples like bibimbap, kimbap, and ramyun, but what really stood out to me was their rotating buffet-style banchan (side dishes)—something I haven’t seen done in Trinidad before. A mixture of salad and savory offerings, this setup allows for variety, freshness, and a little element of surprise with every visit. Beef Bibimbap: A Flavorful Classic Bibimbap is one of my favorite Korean dishes, so it was the perfect test for IMO’s K-Food. Traditionally, bibimbap consists of: • Steamed rice • Marinated beef • A mix of sautéed and pickled vegetables • A fried or raw egg • A drizzle of **gochujang (Korean chili paste)**for heat On my first visit, I ordered bibimbap and requested an egg—only to receive a hard-boiled egg instead of the expected fried egg. Worse, it was overcooked with that dreaded gray ring around the yolk. Long-time readers will know that’s been a pet peeve of mine at food establishments from the day of nought. Also? No gochujang. So, although delicious, both ‘oversights’ took the dish down to a 7/10 for me. However, on my second visit, my expectations were adjusted. I realized that the absence of a fried egg and gochujang might have been intentional—perhaps to cater to Trinidadians who aren’t familiar, or comfortable, with these presentations (this speculation was confirmed during a subsequent discussion with a member of their team). Once I reframed my expectations, I was able to appreciate the dish more fully. On both visits the beef had been beautifully marinated in what seemed to be a “secret sauce”, it was remarkably tender and rich in flavor. The banchan selection was plentiful and included on my second visit, carrot jeon (savory pancakes) and rolled omelet, which complemented the meal perfectly. While the warmth of sesame oil provided the authentic flavor backdrop that I was looking for. When ordering to take home I can easily add a fried egg and gochujang of my own 🙂 Final rating? 8.5/10—a solid dish that balances authenticity with accessibility. Spicy Tuna Kimbap: A Perfectly Balanced Bite If you love sushi, you might assume kimbap is the same thing. But there are some key differences: • Kimbap uses sesame oil instead of rice vinegar, giving it a nuttier, richer flavor. • The fillings are more diverse—often including vegetables, proteins, and even pickled elements. • It’s usually eaten as a snack or lunch rather than an appetizer. IMO’s spicy tuna kimbapwas a revelation. Unlike other versions I’ve had locally, this roll was: ✅ Generously sized ✅ Perfectly balanced in spice and freshness ✅ Packed with crunchy cabbage and shredded carrots It wasn’t too dry, nor was it overloaded with mayo. Every bite had the right amount of heat, flavor, and texture. 10/10—nothing to add. How IMO’s K-Food Compares to Other Korean Restaurants Trinidadians are still getting accustomed to Korean cuisine, and IMO’s K-Food plays a different role from places like Golden Bell or You & I Restaurant. • Golden Bell offers a full sit-down Korean dining experience, including classics like galbi, japchae and more. • You & I Restaurant has a mix of hot pot and Korean-Japanese fusion dishes. • IMO’s K-Food focuses on comfort food with a casual, grab-and-go feel, making it a great option for those new to Korean flavors. Each has its strengths, but IMO’s shines for its fresh buffet-style banchan and well-executed kimbap. The Growing Presence of Korean Cuisine in Trinidad Korean food is still relatively new to Trinidadians. Unlike Chinese cuisine, which has been embraced for over a century, the bold flavors of fermented kimchi, spicy gochujang, and umami-rich soybean paste can be an adjustment for many. However, with K-dramas, K-pop, and Korean skincare booming, interest in Korean cuisine in Trinidad is growing. The challenge now is accessibility—many Korean ingredients aren’t widely available, but the increasing number of restaurants can only help in introducing these flavors to the local palate. How to Start Cooking Korean Food at Home Want to try Korean cooking at home? Here’s where to start: • Use familiar ingredients like soy sauce, sesame oil, garlic, and ginger. • Source essentials like gochujang, kimchi, and sweet potato noodles from international food marts like Peppercorns and Asian marts. Locally in the capital I have found a lot of what I need at Mandarin Mart in St. Ann’s. • Try beginner-friendly dishes like kimchi fried rice, bulgogi beef, or japchae. Final Thoughts: Is IMO’s K-Food Worth Trying? Absolutely! IMO’s K-Food adds a fresh, casual take on Korean cuisine in Trinidad, making it a great entry point for those new to the flavors. Their spicy tuna kimbap is a must-try, and the beef bibimbap is flavorful and satisfying. While some traditional elements have been adapted for a broader local audience, the heart of Korean comfort food is still present. It’s an exciting time for food lovers in Trinidad, and I can’t wait to see how our appreciation for Korean cuisine continues to evolve. If you’ve been hesitant to try Korean food, consider this your sign! IMO’s K-Food is a great way to dip your toes into the world of delicious flavors Korea has to offer. Whether you’re a seasoned foodie or just K-drama-curious, there’s something here for you. I myself will be trying the beef kimbap and beef bokkeumramyun next! As I continue to eat my way through IMO’s menu, I’ll be sharing my images and thoughts on TriniGourmet’s Instagram, so make sure to be following me there for updates, photos, and more delicious recommendations! • Check out IMO’s K-Food on Facebook and Instagram #### In Trinidad, Christmas is Parang! (video & holiday recipe roundup) What is Parang? Well Parang is the soundtrack to Christmas here in Trinidad. More than that however Parang is also a culture, a way of life that sweeps through my island after the lights of Eid and Divali have been put away. The What is Parang? webpage has a wonderful overview of the history and features of Trinidad Parang. 'Parang' is the present Trinidadian interpretation of the Spanish word, parranda . Parranda is the action of merrymaking and also refers to the group of carousers who serenade their friends throughout the year. The word parranda in general Spanish is used mainly in the expression andar de parranda, which in the modern Trinidadian vernacular is 'to go paranging,' akin to the Venezuelan parrandear, meaning not only merrymaking in the original sense, but also 'liming' or enjoying oneself, with or without music, moving from place to place with no time limit in mind. (Moodie-Kublalsingh 1994, 65-66). Los Alumnos de San Juan Parang Group (credit unknown) Growing up parang meant two women in particular, Daisy Voisin and Sharlene Flores. Daisy Voisin was the Grande Dame of Parang and no one will ever touch or claim her crown, I think all would agree. Her voice and passion for the music have not been matched and it really is a shame that more has not been done to document her life, her performances, and her artistic legacy. I am really glad to be in possession of one of the last CDs she made before her death in 1991. Fortunately through the magic of YouTube we never have to be without her voice or image :) https://www.youtube.com/watch?v=kUZH0yER1vM For more on Daisy Voisin:• Alexandra "Daisy" Voisin - de Queen of Parang (TnT Island)• Daisy Voisin (Wikipedia) Sharlene Flores was another popular parang performer from my youth, she put a fresh young face onto the art form. I haven't really heard her much from her since the 80's, although I’ve seen a resurgence of sort in recent years. Still, these songs from my childhood still remain her most popular, becoming local standards. https://www.youtube.com/watch?v=Rrzn7O3Jp4I For more on Sharlene Flores:• Sharlene Flores (Wikipedia) In the past 2 decades the lines between carnival soca and parang soca have become increasingly blurred. First by melding calypso rhythms to become parang soca, and most recently by incorporating classical Indian rhythms and tonalties to form 'chutney parang soca'. Much like our cuisine, the possibilities for musical fusion seem endless! The reigning Queen of Parang Soca for over 2 decades has definitely been Marcia Miranda! This song brings to mind the roving bands of parang singers (parangderos) that used to be very popular criss-crossing the country. You'd welcome them into your home and they would sing in exchange for food and drink. Pretty similar to Christmas carollers I suppose. I haven't seen them as much in recent years, but I know that they are still going strong in many communities around the country. Unfortunately however, as the below video demonstrates, it seems Marcia's vistors left with a whole lot more! https://www.youtube.com/watch?v=elnzBRsYqB4 A few years ago I had the lovely opportunity to interview Marcia for a video I did on the customs, traditions and of course food of Trinidad Christmas, for my side project Kimchi x Kallaloo. We had been radio ‘mates’ on Heartbeat Radio for over 5 years at that point, and I had a blast! https://www.youtube.com/watch?v=p37qGbstphU So far I have been focusing on the ladies of parang and you would be forgiven if you thought there were no men. The fact is that the men in recent years have not been as prominent, however for many decades the Lara Brothers ruled as Parang's Kings (alongside Daisy's Queen). https://www.youtube.com/watch?v=jsg9kIaYn1w The men of parang today are much more likely to be found in its more lucrative hybrids. Parang soca is pretty much owned by Scrunter. Although relative newbies like Rome and Kiegs are also making themselves for themselves. And of course mention must be made of the late Kenny J who also provided us with several perennial staples! https://www.youtube.com/watch?v=GzMeMmc557U And of course you know there would also be chutney parang! :) https://www.youtube.com/watch?v=N0_bZxO6M50 Wikipedia has a pretty exhaustive entry on the parang genre. So, there we have it. Christmas as Parang. It could only happen in Trinidad! TriniGourmet's Official Christmas Recipe Round-Up! • Trinidad Black Cake• Sorrel• Sorrel Rum Punch• Ginger Beer• Ginger Beer (quick)• Pastelles• Paime• Punch de Creme/Punch a Creme/Ponch de Crema #### Independence Day Menu 2007 Happy Independence Day to all the Trini readers and passersby :D Hard to believe but our nation has now been free of colonial rule for 45 years! :D My menu inspiration today is the old red, white, and black. I'll be making: • Sarina's Independence Day Fettucine with Sundried Tomatoes and Olives • #### Indian Arrival Day Menu May 30th is Indian Arrival Day, a public holiday here in Trinidad and Tobago. Indian Arrival Day commemorates the arrival of the first East Indian labourers to our shores. From the National Library Website: Indian Arrival Day, celebrated on 30th May, commemorates the arrival of the first Indian Indentured labourers from India to Trinidad, in May 1845, on the ship Fatel Razack. The Fatel Razack brought not only a new labour force to assist in the economic development of Trinidad, but also a new people with a new culture. . While this momentous event has been celebrated among the East Indian community in Trinidad and Tobago for many years, it was not until 1994 that it was made an official public holiday. It was called Arrival Day. In 1995, it was re-named Indian Arrival Day. On 30th May each year, Indian Arrival Day commemorates this momentous event by staging a re-enactment of the arrival of the Fatel Razack at various beaches throughout Trinidad and Tobago. There is also music and dance, and outstanding members of the community are honoured for their contributions to society. Since its establishment in Trinidad, Indian Arrival Day has given rise to similar celebrations in Guyana, Jamaica, Britain, the United States, Canada, and Australia. To commemorate it this year here are a few suggestions: • Trinidad Saheena with chadon beni (culantro) chutney • Cumin Potato, Orange and Spinach Salad with Mango Chutney Dressing • Curried Lentil Soup • Kheer (Indian Rice Pudding)  For More Information on Trinidad's Indian Arrival Day: • Indian Arrival Day (National Library Portal) • Indian Arrival Day on Wikipedia     [random_content group_id="110"] #### Indo Fair 2007 While at the Taste of T&T 2007, I was approached by a Tourism guide who was polling attendees. While sharing my thoughts on the event (which will be posted by the end of the week, G-d willing) we got to talking about local food. She told me of the Indo fair, which began last week and runs until early June, and suggested I check it out. She is not the first to share a positive reaction to the offerings there so I'm going to do my best this week to check it out. If I do get around to doing so you can bet that you'll read all about it here :) According to the press ad (shown below) the menu will change daily and entry is only $5. If you've attended it already why not share your thoughts? :) (click image to enlarge/read details) (click image to enlarge/read details) #### Is Your Oven Correct? (Why It's Important To Calibrate) Do you trust your oven? A lot of times I get questions from readers criticizing how a recipe came out and demanding that I change the instructions or details :) It always somewhat amuses me that clearly -I'm- the one to blame if -their- attempt comes out wrong :) One simple suggestion that I make, and I make it from my own experience, is to always keep a thermometer in your oven. "But what I need a thermometer for? The recipe says x degrees and I put the dial on x degrees". Yes, this was something that I did myself for years, until one day I decided to put an oven thermometer into my oven and was shocked at the results. You see, oven thermometer dials are just suggested ranges, and if (as was my case) your oven has lost its calibration or ability to auto-regulate, those temperature ranges may be fluctuating dramatically during the baking process from what the number on your dial says! In my case, I found out that my oven (several years ago) was varying from 25 to 50 degrees higher than the number on the dial. It was definitely time to call in the repairman, who quickly blamed a faulty thermostat and remedied the issue. Since then my trusty oven thermometer has not left its lodging place on the second row of our oven and the consistency of my efforts (especially where baking was concerned) has left the responsibility for my efforts squarely on my shoulders, where it belongs! #### Island Cooking: Recipes from the Caribbean - Dunstan A. Harris Island Cooking: Recipes from the Caribbean - Dunstan A. Harris Book Description: In the bustling markets of the Caribbean islands, plaid-clothed vendors call out in singsong voices to advertise thick slices of pepper-strewn fish, warm fritters, and sweet coconut confections. Blending African, Indian, Chinese, and Amerindian influences, Caribbean cooking is as richly complex as the people who live there. In ISLAND COOKING, native Jamaican Dunstan A. Harris has collected a sampling of tantalizing spark-and-spice recipes from each region of the Caribbean. Try Chicken in Coconut Milk from Martinique; the French Caribbean??????s favorite Stuffed Crabs; a Blue Mountain Cocktail named for Jamaica??????s highest mountain range; or the ever-popular Sweet Potato Balls, adored by islanders everywhere. With more than 200 recipes and a glossary explaining island-specific ingredients, ISLAND COOKING brings a taste of the tropics home to your table. #### Ismail Merchant's Trinidad Several years ago Food & Wine Magazine did a feature on Trinidad's food culture. The piece was taken in the context of the late Ismail Merchant's film adaptation of V.S. Naipaul's book "The Mystic Masseur" which was being filmed on location. In it, Food writer Tama Janowitz states: At last we're seated and platters of food begin to arrive, two portions of bake-and-fish and several gigantic bowls of fish stew with bananas. I don't see how I can eat fish stew at 9 a.m., but after one bite I'm completely hooked. The bananas don't taste like bananas; they just add their rich, starchy sweetness to already sweet chunks of fish. "Delicious," Ismail pronounces. "It's a challenge to bouillabaisse. The French will have to think about their recipe and come up with a new one, as the Trinidadian version has surpassed all bouillabaisse in the world. "And this bread, the bake - it's Indian, an adaptation of a South Indian crusty bun, which also has grated coconut, but not the fish on the side," Ismail, a native of Bombay, says appreciatively. "It's so interesting that a recipe brought here hundreds of years ago by Indian workers has, over time, become quite different from the original." Ismail gets into a conversation with the man sitting next to us, who explains that we are eating what, on the island, is called "African food." Over the centuries, Trinidad has been inhabited by a wide range of people - Spanish, African, French, British, Indian, Portuguese, Chinese, Syrian, Lebanese, Venezuelan - and both the culture and the food manage, remarkably, to reflect all these influences. "The different cuisines have been blended together, so you find everything made in new ways, with the addition of local products," Overall I think it's a good read! Continue Reading: Merchant Ivory: Ismail Merchant's TRINIDAD #### It's Blog Delurking Week! Well the actual term is National Delurking Week, but that leaves us global bloggers out! :( Held in the second week of January , Delurking Week is a time in the blogosphere when all of you silent readers are encouraged to come out of the woodwork and post a comment or two. So, with this post, I'd like to encourage all my silent readers to say something. It doesn't matter if you are a regular reader or if this is your first time dropping by - we've got a warm and friendly community - so c'mon say something. :) #### Jamaican Cornmeal and Cheese Cakes (recipe) Most of the recipes that I post here have been made on a Friday for Shabbat dinner, however there is a significant amount of recipes that are also made around 7p.m. when I get the 'munchies'. This recipe for Jamaican cornmeal and cheese cakes is just one of those. My mother said she's never heard of them but she also only likes cornmeal in porridge so I have no idea if this recipe is 'authentic' or not. Either way it's very delicious. The first time I tried this recipe I did not thicken the cornmeal enough so the 'cakes' spread too thinly to hold their shape. This time around I made sure to thicken the cornmeal until it wouldn't even fall off the spoon :) It made a -huge- difference :) I don't know if it was my stove but the cakes took much longer than I expected to develop a well-defined crust, about 10 minutes per side. This was the only drawback to the recipe, however. Bite-sized in shape, the outsides are crunchy and salty while the insides are smooth and creamy. If you have the time, do give it a whirl! Jamaican Cornmeal and Cheese Cakes -------------------------------------------------------------------------------- Serving Size: 6 Ingredients: 1 cup cornmeal 4 cups water 1 teaspoon salt 1 cup grated cheese fat for frying Directions: 1. Bring 3 1/2 cups water to the boil 2. Moisten cornmeal with 1/2 cup cold water and add with salt to pot 3. Stir constantly until mixture gets -quite- thick 4. Add the cheese and let cool 5. Shape into round cakes, about 2.5 inches in diameter and 1/2 inch thick 6. Pan-fry and drain. #### Jamaican Cornmeal Porridge (recipe) This post was originally published on April 1, 2007. It has been updated once since then In 2007 I was asked to share Five (Foodie) Things Most People Don't Know About Me. One of them was that cornmeal porridge is one of my ultimate comfort foods. My Jamaican mother made it regularly for me as a child, particularly if I was unwell or feeling particularly downtrodden. Cornmeal porridge holds a very special place in the Jamaican food psyche. Its prominence was highlighted in the Fall/Winter 2006 issue of (the now defunct?) Jamaican Eats Excerpt: I ALWAYS KNEW THAT JAMAICANS WERE PORRIDGE-LOVING PEOPLE, what I didn;t realize was the extent of our porridge craze. We found vendors serving up steaming bowls of porridge from the back of their vans and from pushcarts in busy community squares. We even got wind of a bicycle porridge man who balances his trade in the Portmore area of St. Catherine. Plus, porridge no longer means just oats and cornmeal. As a porridge lover, I was amazed (and warmed) by some of the porridges combinations I found. This love and attachment is one that my Jamaican mother has successfully transferred to me in turn. I make mine the way she showed me. An American friend once asked me if she could add jam and fruit?!? OK. Let me say that when it comes to most things culinary I believe in less is more, and with certain dishes some things are just heresy. So feel free to throw in the kitchen sink, I wouldn't say no, but please please please don't let me know about it. To me (an old school girl who learnt from an old school yardie) porridge is a healing, simple, almost purifying elixir. Fruit and jam... tsk tsk tsk. If you follow the below instructions to a tee you should not have any problems. The main problem that people encounter when attempting to make cornmeal porridge is the existence of lumps. This can be avoided by first making a 'slurrie' of cornmeal and cold water (as stated in the first step). You also want to be sure that the water in the saucepan is indeed boiling as this will also prevent the formation of lumps when the slurrie is added :) Jamaican Cornmeal Porridge (recipe) INGREDIENTS: 1/4 cup cornmeal 1 1/2 cups water 1/4 tsp salt 1/2 cup condensed milk 1 tsp vanilla essence METHOD: 1. Mix the cornmeal with 1/2 cup of the water 2. Bring the remaining 1 cup of water to the boil 3. Stir in the cornmeal mixture and salt 4. Continue cooking for 10 minutes 5. Add condensed milk and vanilla essence 6. Top with grated cinnamon and nutmeg Makes 3-4 servings This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com and linking back to this site :) #### Jamaican Festival (recipe) Jamaican Festival has to be one of my most favorite things ever. Seriously. It is just delicious. Slightly sweet cornmeal fried 'dumplings', they are traditionally served alongside spicy meat dishes, such as Jamaica's infamous 'jerk'. The sweetness offsets the meat, pepper and spices most sublimely, and the doughy texture is ideal for soaking up gravy and sauces. The lovely golden colour also makes a wonderful accent when plating a dish. Its color is also why i have submitted it to the Taste of Yellow food challenge :) For a totally non-traditional twist, drizzle them with honey while still warm and you've got a wonderful breakfast idea as well ;) Why the name Festival? Well supposedly the taste is so divine it's like having a 'festival' in your mouth. Hehe. I'll let you be the judge :) Jamaican Festival -------------------------------------------------------------------------------- Serving Size: 6 Ingredients: 1 cup yellow cornmeal 1 cup all purpose flour 2 tsp baking powder 1 tbsp sugar 1/2 tsp salt oil for frying Directions: Mix all ingredients together, adding just enough cold water to make a stiff dough (about 3/4 cup). Knead and divide into six portions. Roll each portion with your hands into a log shape and squeeze lightly to flatten. Heat oil in a skillet or wok and deep fry the festivals until golden brown, about 4 minutes each. Remove excess oil on kitchen towel before serving. #### Jamaican Fricassee Chicken (recipe) Jamaican fricassee chicken is one of my mother's favorite dishes. As a result I have submitted this recipe to FF#2: Your Mother's Favorite Dish. :) The end result looks quite similar to Trinidad Stewed Chicken (something I should post soon!) but the taste is quite different due to the sweet peppers and the lack of sugar browning (a technique my mother says she never knew before moving to Trinidad). I will be making this dish again this Friday along with Broccoli with Orange sauce, Cumin Rice and Jamaican Festival. Don't tell her anything tho, it's supposed to be a surprise! ;) I'll post the menu plan details, as well as the other recipes mentioned above, in the near future so stay tuned :D Jamaican Fricassee Chicken -------------------------------------------------------------------------------- Recipe By: GraceFoods.com Serving Size: 6 Ingredients: 3 1/2 lbs. (1.5 kg) chicken, jointed 1/4 teaspoon chopped onion 1 clove garlic, crushed 1 medium sweet pepper, chopped 1/4 teaspoon salt and black pepper mix 1/4 cup vegetable oil 1 cup hot water 1 Tbsp. soya sauce 1 Tbsp. hot pepper sauce 2 Tbsp. ketchup Directions: 1. Season chicken with onion, garlic, sweet pepper, salt and black pepper mix and keep covered in the refrigerator for 1-2 hours. (I do it overnight) 2. Remove seasoning and brown chicken pieces in hot oil. 3. Pour on 1 cup of hot water, add remaining seasoning, pepper sauce and tomato ketchup, simmer until done. 4. If necessary add more water and correct seasoning #### Jamaican Sorrel Rum Punch (recipe)     When I first made this in 2006 it was my first time using a pack of dried sorrel for a recipe. I was pleasantly surprised. If you allow it to steep overnight the results are pretty damn good. The below recipe is my adaptation of the Jamaican Sorrel Rum Punch Recipe at Epicurious.com. Because the pack of dried sorrel that I bought already has cloves added, as well as chunks of cinnamon bark I didn't need to add any additional flavorings. If you can locate packs like these I highly recommend it. Jamaican Sorrel Rum Punch (recipe) Author: Sarina Serves: 8 cups Ingredients 1 pack pre-spiced dried sorrel -OR- 2 ounces (about 1 1/2 cups) dried sorrel calyxes Two 1-inch cubes of peeled fresh ginger, chopped fine 3 whole cloves (omit if using a pack with spices) 5 3/4 cups water 3 cups sugar 1 amber/dark rum 2 cups ice cubes, or to taste Lime and orange slices for garnish Instructions In a heat-proof bowl combine the sorrel, the ginger and the cloves. In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel mixture, and let the mixture steep overnight. While the mixture is steeping, in a small saucepan bring the remaining 3/4 cup water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool. Strain the sorrel liquid into a pitcher, discarding the solids, stir in the sugar syrup, the rum and the ice cubes, and garnish the punch with the lime and orange slices. 3.5.3251   #### Jamaican Sunday Lunch Growing up, one of the things that I gradually began to realize set me aside from my friends and classmates was the fact that in my house Sunday lunch was never a 'Trini' affair. Roasted Chicken, Rice and Peas, Boiled Plaintain (shown above) replaced my neighbours' fare of Stewed Chicken, Callaloo and Macaroni Pie. Although I eventually became familiar with Trini Sunday lunches in their many varying (yet oddly similar) varieties the above will always be my sentimental fave :) mmm perfection :) Slowly but surely I am trying to get my mom to share my recipes with those on here who have clamored to learn more... as soon as I do I will let the posts begin! :) #### Jason's Kosher Antipasto Platter Sunday October 19, was my sweetie's birthday and I wanted to do something special for him to mark the occasion. Last year I went all out so I felt some pressure to not lower the bar this time around. The only problem was that the previous week had been one of the most draining ones I've had mentally and physically in quite some time. I was completely burnt out and just couldn't raise the energy to stand over a hot stove. That's when I decided to try my hand at an antipasto platter! From Wikipedia: Antipasto means "before the meal" and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, marinated vegetables, olives, various cheeses, such as provolone or fresh mozzarella and peperone which are marinated small green bell peppers, (not to be confused with the sausage, pepperoni). Other additions may be anchovies, or bruschetta (toasted bread, upon which one may put the meats or cheeses). The antipasto is usually topped off with some olive oil. I've seen these in cookbooks for years, as well as on numerous cooking shows. The only problem was that traditionally these platters include cured meats (usually pork, a huge kosher no-no), as well as cheeses (combining meat and diary? a double kosher no-no), so if I was going to do this it would take a few adjustments on my end. Inspired by the challenge I quickly came up with an assortment that combined some of his fave foods, as well as some new ones I wanted to introduce him to. When all done, the platter looked like this :) Clockwise from the top: Dates, Channa (chickpeas), Mozarella, Roasted red peppers, Tinned asparagus, Smoked salmon, Black olives, Sundried tomatoes, Brie I finished everything off by drizzling olive oil over the red peppers, asparagus, smoked salmon, olives, mozzarella and tomatoes. I then sprinkled them with sea salt and freshly cracked black pepper. A little honey was then poured over the dates, grapes and brie. Assorted crackers were all that were needed to bring everything together. I was quite proud of myself :D Needless to say, when J saw the platter his eyes bulged out of his head! He felt like an emperor he said :lol: We had so much fun coming up with different combinations, more than I had imagined. This was one idea that yielded greater smiles and joy than I had imagined, and it's definitely one that I recommend if you're looking to entertain on short notice, or don't want to spend much time on preparation and layout :) #### JOIN ME TODAY ON TWITCH! Join me today from 11AM EST on Twitch! On The Menu: Roasted Chicken Legs with Mole Sauce Chocolate & Banana “Nice Cream” #### Join the 'Breadifesto'! URL: https://www.trinigourmet.com/join-the-breadifesto/ #### Kaizan Sushi - Movietowne POS (Trinidad & Tobago Restaurant Week 2018) • Trinidad & Tobago Restaurant Week 2018 Master Post   My last stop on my whirlwind mini-tour  of Trinidad & Tobago Restaurant Week 2018 was Movietowne's Kaizan Sushi. I used to frequent Kaizan regularly but hadn't been in a few years. As a result I was quite curious to see how the menu and food had changed, if any. For this sojourn I roped in my old high school friend Natalie, another person I hadn't seen in a long time! Restaurant Week has also been all about those interpersonal connections for me this year!     Our courses opened with some wine and complimentary sake (Japanese rice wine).     First up was the Tom Yum Kai soup. I was surprised how many more Asian cuisines seem to be folded into Kaizan's repertoire now, compared to a few years ago. This was my first tasting of this assertive tomato and lime focused chicken soup. I am more familiar with it's coconut-milk based sibling Tom Kha Kai. At first the acidity was surprising but I quickly acclimated and within a minute or two was thoroughly enjoying it. Especially the mild heat that came through the broth.   Natalie had the Miso Soup. A traditional fave and choice of mine. I really liked what I tasted of hers, especially those hearty strips of seaweed!   I loved the garlicky black bean sauce that coated these edamame beans. I'm not usually an edamame fan but Natalie loves them so that's we got. I'm glad we did!   I had never had or heard of Tofu Katsu curry however it was the main vegetarian entree offered. I'm happy to say it was a revelation though quite unusual in terms of what one may stereotypically think of as Japanese food. The term Katsu refers to the breadcrumbs that create a delicious crunchy contrast to the cool smooth texture of the tofu they're fried with. The 'steaks' are then coated in a to-die-for coconut milk curry sauce. The combination is again unusual and yet has an addictive quality. The side vegetables were buttery and steamed al dente, and the sticky rice didn't overwhelm the plate. The tofu really shone and took center stage. I definitely want to learn to make this at home!   The Moo Moo Roll (spicy Angus beef, carrot and spring onion rolled in panko crust wasabi mashed potato, fried and topped with spicy mayonnaise). This roll was definitely my favorite taste of the evening. I never thought I would enjoy a riceless roll so much! Let alone a meat based one! With fried potatoes on top of that? This was truly a revelation. I almost wish we had gotten a roll each! I say almost because I know I'll be back for it!   Time for dessert and Natalie is rapidly fading. Apparently the stomachs of non-food bloggers don't hold up well to extended tasting sessions lol! This was her first time ordering tempura-fried ice-cream!     For myself I chose the Strawberry Cheesecake Brûlée. I love a light cheesecake that isn't overly sweet and this fit the bill. It was just the right way to end the evening.  My return to Kaizan Sushi was an extremely pleasant one, our server was extremely accommodating and a blast to engage with. I was surprised to see how much the menu has extended beyond "sushi" and I am now curious to try more of their fare. One thing I regretted not choosing was the Tempura Vegetables, so I think I will have to get back to get those and another Moo Moo roll. Off to find another willing companion!   Kaizan Sushi - MovieTowne POS Facebook: https://www.facebook.com/kaizansushi/   • Trinidad & Tobago Restaurant Week 2018 Master Post #### Keep? Throw Away? That is the question... Image via Sxc.hu Now that I am once again posting on a regular basis I'm going through a backlog of drafts (over 1000!) and wondering what to do with the more 'time-specific' ones. Namely reviews of restaurants, special nights and events that were held in the past. Is there an expiration date on these items? Or would they still be 'new' to you? :) Take part in my poll! [poll id="5"] #### Kelewele (recipe) 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, what was their favourite way to enjoy plantains. Many of you picked fried ripe (and green) as the method of choice, with boiled a rather distant second. One contribution however peaked my interest. It was by a rather consistent contributor who often shares culinary discoveries made on many travel. This time around she mentioned the African dish of Kelewele as her favourite plantain one, and suggested that I check it out. Intrigued, I did some looking around. Working primarily from this recipe from the Congo Cookbook (an amazing resource for delicious African dishes!) I gathered some plantains one Friday afternoon and took the plunge! So, what exactly is kelewele? From Wikipedia: Kelewele is a popular Ghanaian snack dish made from plantains. In English, they are called Hot Plantain Crisps. They are fried plantain chips, seasoned with spices. In Africa, kelewele are sold by street vendors. It is sometimes served with rice and stew, peanuts, and alone as a dessert or a snack. The plantain may be cut diagonally into chips or into cubes. Usually, ginger, cayenne pepper, and salt are the typical spices used to make kelewele. However, onions, anise, cloves, nutmeg, cinnamon, and chili powder are also used as spices. The oil should be hot and the plantain shouldn't be too soft, or it will absorb too much oil. [1] It is cooked until the sugar in the plantains caramelizes, with brown edges. Final verdict. Amazing! If you like your fried plantain with sugar on top, you'll love kelewele. The additional seasonings add an unfamiliar (to me) complexity (and heat) to the sweetness of the ripe plantains, while the caramelized edges recreate that familiar chewy crunch. If you can, allow the plantain to sit with the spices for 10-15 minutes, so that the flavour intensifies and permeates the plaintain as fully as possible. Again, the final result is so good! Kelewele is a traditional accompaniment to Red-Red, which I prepared and shared with you earlier. The two complement each other marvelously and I have always paired them since, as a result. I hope you enjoy it as much I do! :) #### Kelley's Cooking Tips • For easy peeling of hard boiled eggs, add a few drops of oil to some water. Crack the eggs and let stand in oil and water solution for a few minutes. • When reheating a slice of pizza in a microwave, run the bottom of the crust under the faucet. The water will cause a small amount of steam in the microwave which will keep the crust from becoming hard and brittle. • If your cake sticks to the pan and threatens to split, hold the pan over a low flame for about 5 to 8 seconds and the cake will come out nice and firm. • To keep cookie dough from sticking to cookie cutters, chill the dough thoroughly before you roll it out. Dip each cookie cutter in oil before pressing into the dough and the cookies will cut cleanly. This treatment is wonderful when using cutters with intricate designs or cutters made of plastic. You can also spray the cutters with oil spray. Have a cooking question? Kelley has your answer kelley@e-cookbooks.net #### Kicking Ice Cream Up A Notch - Trini Style! Have you tried splashing Angostura bitters on your ice cream? Because Angostura has a light uplifting flavour with some citrusy undertones I find it works better with pale colored icecreams like vanilla and citrus-flavored icecreams like orange and lemon. This post was originally published November 23, 2006. It has been updated once since. #### Knife Sharpening 101 (video) A sharp knife is essential to the preparation of most any meal. Not only does a dull knife make cooking more arduous and stressful, it also increases your odds of getting cut! Fortunately one of my best friends, Lynn of RedSheepCrafts.com, has generously made some videos for TriniGourmet.com on how to correctly sharpen a knife! Isn't technology amazing? :) She's all the way in San Francisco, California! Look out for more TriniGourmet 'exclusive vids' in the new year! :) Knife Sharpening: Part One Knife Sharpening: Part Two Suggested Sharpening Stone Click to View/Purchase: Chef's Choice Edgecraft 2-by-6-Inch Diamond Sharpening Stone Customer Review: "This is a single stone (rather than a complicated series of stones) that gets the job done better than a much more costly electric sharpener. If you wish your knives were sharper, but don't want to become a professional knife maintenance technician, it's a nice choice. I like mine. " Suggested Steel #### Know Thy Olive! Did you know that there are over 60 varieties of olives? The other day while watching the Food Network I saw one of the chefs in a supermarket of some sort looking for olives. My jaw dropped as I witnessed open containers (buffet style) of olives glistening like a multicolored mosaic of sorts. I had never realized that they came in so many different shapes, sizes and hues! Here in our local supermarkets olives come in one of two options: 1) Green and bagged (manzanilla) 2) Black and tinned (kalamata) Silly me to think that was the end of the olive saga. Thankfully over at Global Chefs they have an extensive primer on this most versatile of ingredients. Check it out :D #### Krishnawatie Tiwari: The Face Behind Yumma I was pleasantly surprised when I stumbled across this article in the Trinidad Express. So often we pick up products in the supermarket and don't think of the names and faces behind the label. Corporations and brands just seem, by nature, to be faceless and robotic. That's why it was so interesting and enlightening to read the story of Krishnawatie Tiwari, the creative force behind Yumma, a local line of dairy products. Although I am not impressed by their cottage cheese (much too dry and almost bitter in taste), I think their sour cream and yogurt are top notch. Knowing now that it is a female-led small business makes me even more eager to patronise them more. Read the full article to learn about how recent rises in food prices have affected her business' plans for expansion, and the disappointing (but all too predictable) attitude of local government towards supporting entrepreneurship. Excerpt: Krishnawatie Tiwari always seems to be surrounded by milk - milk products that is. . She's always busy at her home factory churning her dreams into reality. . There is no time for unnecessary worry. She has overcome one hurdle after the other and now enjoys a niche market for three milk products: cottage cheese, sour cream and yogurt. . Tiwari of Five Rivers, Arouca has been manufacturing the products for the past three years after taking over what was a dying business. It has begun to pick up and held tremendous possibilities, she said. . Recently, she hit something of another hurdle: The increase in the price of skimmed milk has unsettled her plans for expansion. #### Kung Pao Chicken (recipe) A very simple fiery and flavourful chicken dish that comes together quickly. The most unexpected part of the flavour medley is the candy-like sweetness of the fried (until charred) sweet peppers. From Wikipedia: Kung Pao chicken (also spelled Kung Po chicken) is a classic dish in Sichuan cuisine, originating in the Sichuan Province of central-western China. The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was G?ng B?o (??), or palatial guardian. The name "Kung Pao" chicken is derived from this title. Kung Pao Chicken Recipe by MacGourmet Makes 4 servings INGREDIENTS: 2 Boneless skinless chicken breasts, cubed 4 Whole Thai peppers, minced ¼ cup Peanuts, roasted 1 teaspoon Fresh ginger, minced ½ Green pepper, cubed ½ Red pepper, cubed ¼ cup Water chestnuts, sliced ¼ cup Mushrooms, sliced 2 Scallions, chopped Peanut oil Seasoning: 4 tablespoons Soy sauce 2 tablespoons Chinese rice wine or Sherry 2 tablespoons Sugar 2 teaspoons Corn starch 1 teaspoon Salt 2 teaspoons Sesame oil 1 teaspoon White vinegar Marinade: 1 ½ tablespoons Corn starch 1 tablespoon Water 1 tablespoon Soy sauce DIRECTIONS: Mix the chicken, water, cornstarch and soy sauce and marinate for 1/2 hour. Mix the seasoning sauce and set aside. Heat a little oil in a wok or large frying pan and stir-fry the chicken until it is cooked. Remove and set aside on paper towels. Heat a little oil in a wok or large frying pan, stir fry the red and green peppers until they turn slightly black. Add the fresh ginger and stir fry for about 10 seconds, stirring constantly. Add the seasoning sauce, stirring until thick. Add the cooked chicken, stir until thoroughly heated. Add scallions, chinese or thai peppers and cook for 1 minute. Turn off the heat, add peanuts, mix well and serve. This post was originally published on September 11th, 2007. It has been updated once since then.   #### Kyocera's Perfect Peeler? I love seeing what kitchen gadgets are hot on the market. I freely confess that if I had the budget I would buy and try every single one of them! :) This month the Food Network featured a product called Kyocera Perfect Ceramic Peeler that really caught my eye. You see peeling vegetables is one of the most boring and annoying tasks that I have to do in the kitchen. Grating cheese and carrots is up there as well. Not only do I long for the day when I will have a food processor, I also now look forward to the day that I can pick up the Kyocera Perfect Ceramic Peeler :) So what about it caught my eye? Well its blade is made from ceramic and is supposed to keep its edge 10x longer than traditional steel peelers. It also had a swivvle head to maintain contact with contoured surfaces. Seeing the speed with which the various testers were able to strip potatoes and other veggies, I grew wistful. Does anyone own this product? What do you think? :) Kyocera Perfect Ceramic Peeler (Rotating) Red The Perfect Peeler really is the perfect peeler! Backed by Chef Ming Tsai, the peeler will rotate to vertical, horizontal, and 45-degree positions. It will fit small, large, left, and right hands. The Perfect Peeler features an ergonomic, non-slip handle and an ultra-sharp advanced ceramic blade. It is dishwasher safe, easy to find in a drawer and fun to use. Features include: * The Perfect Blade: o It is made from advanced ceramic. o The peeler is super sharp and stays sharp 10 times longer than steel blades . o The Perfect Peeler's optimum cutting angle glides effortlessly through foods. o Because it is made of ceramic, not steel, the blade won’t rust or corrode (ever!), won’t brown foods, and won’t transfer a metallic taste or smell! * The Perfect Handle: o The handle allows for vertical and horizontal peeling styles. o It includes a unique 45-degree angle that lessens fatigue. o It will fit large, small, left and right hands comfortably. o The handle features a non-slip grip. Care and Use: Dishwasher safe. For discolorations not removed by washing, clean the blade with a mild bleach solution Kyocera's world-famous ceramic knife blades are crafted of lightweight zirconium oxide and resist corrosion, keeping their razor-sharp edge ten times longer than other professional blades—even high-carbon steel. Micro-grain ceramic Kyocera blades are dense with a sharp cutting edge. Smooth, polished blades resist germs and are impervious to acid, oil and salt—won"t rust or brown foods. Comfort handles and perfectly balanced blades reduce hand/arm fatigue during cutting tasks. Kyocera produces ceramic knives in Sendai, a city in southwest Japan on the island of Kyushu. #### La Cantina - Port of Spain (Trinidad & Tobago Restaurant Week 2018) • Trinidad & Tobago Restaurant Week 2018 Master Post Day Two of my Restaurant Week sojourn found me within the walls of the 120+ year old building "Siegert's House", which also serves as the home of La Cantina, an authentic Italian Pizzeria with three locations across Trinidad & Tobago. Although I don't eat out regularly, there are certain establishments which can vary in quality from visit to visit. La Cantina has never been one of them though, so I was eager to delve deeper into their Restaurant Week offerings, especially since they had many vegetarian-friendly offerings within the various fixed-priced menus. This time around I decided to share the experience with my old friend Joelle who I hadn't spent time with in a few years. It's crazy how life gets isn't it? She's one half of the local jewelry duo The Ornate Hollow so do check them out! Upon arriving we were greeted by Cassandra who did an amazing job of taking our requests and making sure we had a wonderful experience. This sparkling white wine (Contessa Matilde Vino Frizzante Amabile Dell Emilia Lambrusco) was simply divine and I was so happy that our menu choices ended up with me getting a second bottle to carry home!   At first Joelle and I thought we would try two different menus to get a wider array of options however we both ended up choosing pizza options. Mine vegetarian, hers not. LOL. Little did we know that included in the order was complimentary bruschetta! Yay! Definitely one of the best bruschettas I have had point-blank. Between the soft, slightly charred bread and the not-too-wet tomato topping, the flavors needed no additional topping. I particularly enjoyed the bursts of fresh herbal flavors that came through with each bite. Yum! Then came the pizzas! Joelle and I had both thought that the pizzas would have been personal size. So 4 seemed like a totally-not-crazy idea. Until these two LARGE mamas came out and we were told the other two could be kept in a warmer until we ready for them...  Ready? Oh we were ready. We were born ready! My first pizza (above, foreground) was the Contadina (eggplant, spinach, mushrooms, bell peppers & mozzarella). I love thin crust pizzas and this one didn't disappoint! A soft and smoky crust from the wood burning oven, the thinnest smear of tomato sauce and mild mozzarella made the perfect muted backdrop for the vibrancy of the fresh vegetables to come through.  Although the accompaniments of red pepper flakes, olive oil and parmesan cheese were on the table I never felt the need to turn to them to enhance either of my choices. Choice #2: The Funghi (mushrooms, mozzarella). This narrowly edged out the Contadina as my favorite of the day! Everything about it screamed simplicity in that way that often belies that the less ingredients in a dish the higher quality the ingredient and technique need to be. Although I had seen some online grumblings about the lack of dessert  in the La Cantina restaurant menus by the end of the afternoon I could easily say that at this point dessert was not missed and would probably not have been as appreciated. As you can see from the below we had more than enough to take home with us, and that wasn't including the second bottle of wine! If the menus take a similar format next year I would definitely recommend that you not let that 'omission' dissuade you. Also do keep in mind that the portions were quite generous. My order could easily have served two people! Unfortunately I was unable to try any of the pasta options this time around... I think a return trip is soon due! La Cantina - Port of Spain Website: http://www.lacantinapizzeria.com/port-of-spain.html Facebook: https://www.facebook.com/LaCantinaPizzeria/   Trinidad & Tobago Restaurant Week 2018 Master Post #### Labour Day Menu & History "June 19, Sir, is a day which, in the minds of the workers, marks a landmark in the history of the working class movement." - Adrian Cola Rienzi June 19 is Labour Day in Trinidad and Tobago, a public holiday Labour Day marks the labour uprising on 19th June 1937 which is generally recognised as the start of the modern trade union movement in Trinidad and Tobago. From Gov.tt: Labour Day in Trinidad and Tobago is held annually on June 19th, the anniversary of the day of protest in 1937. This effectively led to the recognition of the modern trade union movement. Although some Trinbagonians actively take part in small local celebrations, many simply take the day as an extra day for recreational and leisure activities. In keeping with the no-frills activist spirit of this day I have put together a simple yet flavourful menu. LABOUR DAY MENU • Wholewheat Bake (recipe) • Grated Carrot and Raisin Salad (recipe) • Pan Fried Snapper with Tomato Salsa (recipe) • Sarina's Spicy Ochro/Okra Melee (recipe) • Coconut Rock Buns (recipe) KEY PLAYERS IN THE FORMATION OF THE LOCAL LABOUR MOVEMENT ADRIAN COLA RIENZI From Wikipedia: Adrian Cola Rienzi (born Krishna Deonarine in 1905, died Desh Bandu (National Patriot) on July 21, 1972) was a Trinidad and Tobago trade unionist, politician and lawyer. He founded both the Oilfields Workers Trade Union and the All Trinidad Sugar Estates and Factory Workers Union, and was involved in the establishment of three other trade unions. He was also the first president of the Trinidad and Tobago Trades Union Council, from its foundation in 1938 until 1944. In addition to working for workers rights, Rienzi also worked hard for the rights of Indo-Trinidadians. He helped secure more employment of Indo-Trinidadians in the public service, the right to cremation, the recognition of Hindu and Muslim marriages and the establishment of schools by non-Christian religious groups. Rienzi also served four terms on the San Fernando Borough Council (three as Mayor of San Fernando) and represented Victoria on the Legislative Council from 1937-1944. He then worked in the public service as a Crown Counsel. The Rienzi-Kirton Highway in San Fernando is named partly in honour of him and the Rienzi Complex in Couva also bears his name. • EAST INDIAN – WEST INDIAN: The Public Career of Adrian Cola Rienzi by Dr. Brinsley Samaroo • Adrian Cola Rienzi (National Library Bio) TUBAL URIAH "BUZZ" BUTLER Trinidad and Tobago's national labour hero wanted to see what he termed "a better and a brighter day." Butler was born in 1895 in Grenada. He was a tremendous fighter for human rights and he wanted to educate the workers about their rights. On 19th June 1937, Butler was involved in a major riot at Fyzabad Junction. His dream was to see an independent Trinidad and Tobago, and that came through in 1962. He is remembered for his struggles and was honoured on Independence Day 1976 with the Trinity Cross. Since 1973 Labour Day has been celebrated on 19th June. Butler died at age 80. He is remembered today as a charismatic leader of genuine working class background. He is honoured with a statue in Fyzabad and awarded Trinidad's highest honour, the Trinity Cross, in 1970. In 1988 the Princess Margaret Highway was renamed the Uriah "Buzz" Butler Highway. • Tubal Uriah "Buzz" Butler on Wikipedia • Tubal Uriah "Buzz" Butler portal site (Trinbagopan.com) CAPTAIN ARTHUR ANDREW CIPRIANI From National Heroes (site now defunct): Arthur Andrew Cipriani was born in Port of Spain in 1875, the son of white creole landowners of Corsican descent. When the First World War broke out, Cipriani was one of the first West Indians to enlist in the British army; he was also active in recruiting new soldiers to the cause. Cipriani rose to the rank of Captain and Commander of the British West Indian Regiment. Throughout his military career his concern for the welfare of the soldiers under his command never flagged. He campaigned for them to be paid for their services and defended them against the racism of the War Office. He was idolized by his men; on his return home in 1919, he was elected president of the Soldiers and Sailors Union. He was also prevailed upon to accept the presidency of the Trinidad Workingmen's Association (TWA), the most important working class organization of the time. This marked Cipriani's entry into politics. Realizing that the fate of the workers depended on who comprised the government, he began his lengthy struggle for adult franchise. Between 1919 and 1937, the TWA was the main vehicle for leftwing ideology in the Caribbean; under Cipriani's leadership it metamorphosed into the Trinidad Labour Party (TLP), with close links to the British Labour Party. Cipriani's battle for the vote was partly responsible for the British government's decision in 1921 to investigate the question of representative government in the colony; the head of the Royal Commission of Enquiry, Major E.F.L. Wood, recommended partial franchise. In Trinidad's first national election, on February 07, 1925, Cipriani won the Port of Spain seat on the Legislative Council, a position which he retained until 1945. Upholding the interests of the "unwashed and unsoaped barefoot man" against those of big business and government, Cipriani fought tirelessly for workman's compensation, old age pensions, an eight-hour day, minimum wage laws and compulsory education. He defended legislation to protect trade unions and in 1932 was successful in getting a Trade Union Ordnance enacted by the British government. Cipriani was also active at the municipal level. He was a member of the Port of Spain City Council continuously from 1926-1941, serving as mayor a record eight times. In the City Council, he fought for state ownership of the electricity and telephone companies, and for the election of women to the City Council. Cipriani did not live quite long enough to see his dream of representative government become a reality; he died in 1945, one year before adult suffrage was instituted. Listen to "Captain Cipriani", recorded by Lord Beginner (Egbert Moore) in 1935 [soundcloud url="http://api.soundcloud.com/tracks/15922739"] Excerpt: In the Legislative, this is what he do, Got shorter working hours for I and you, Compulsory education, he fought it on, That children should be proud of the land they born, If you get damage on work, They can't say is through tack, For he has got the Compensation Act, Let's wish him long life, health and prosperity, Honourable Captain Cipriani A memorial to Captain Cipriani lies in the heart of the capital's Independence Square (as shown below) and is dubbed the Cipriani Roundabout. His name is also carried on through the Cipriani Labour College. (There is also a Cipriani Boulevard but I'm not sure if this was named after this Cipriani or another :) ) Image Credit: Cipriani Boulevard shots unknown. This post was originally published June 19, 2007. It has been updated three times since then #### Lag B'Omer - Picnics are Fun! One thing that many people (both Jewish and non-Jewish) don't know is how many holidays and festivals there are in the Jewish calendar. Although the best known celebration is Hannukah (because of the proximity it shares at times to Christmas), Hannukah is actually a relatively minor holiday. For a full list of holidays in the Jewish calendar look here, some involve fasting but even more involve feasting (and even fasts are usually broken with festive fare). In an observant Jewish home this means there is always something going on! Whether its preparation, celebration or recuperation :lol: Lag B'Omer is one such day and its origin/significance is shrouded in mystery. It's a little tricky (for me) to explain so I'll defer to Wikipedia ;) Lag B'Omer is customarily celebrated with picnics, bonfires, and is also a popular day for weddings to be held. Because most of my friends work during the day I used to have an indoor night picnic. That can be a lot of fun as well, and one doesn't have to worry about bugs or ants :) This year Lag B'Omer runs from sunset May 5, 2007 - nightfall May 6, 2007 and I may trod off to a particularly lovely park in my neighbourhood to commune for a bit :) When planning a picnic, compactness, portability, and perishability are the key. I try to avoid dishes that are heavy in dairy or egg, as well as foods with bones. The following recipes all taste excellent at room temperature and leave no scraps or extraneous mess. Here's my fantasy plan for this year, it's enough for a feast :) If it's just gonna be you or you and another, simply pick 3 or 4 of the suggestions and you'll be full! ?????? French Bread (1 or 2 baguettes depending on length) • Baigan Aur Tamaatar • Chef Ming's Asian Tapenade • Trinidad Aloo Pies • Trinidad Barfi . Don't forget to include a bottle of your favorite wine or sparkling fruit juice :) Once you're all done, it's time to pack your bag or basket. Why not take a look at the following fun and stylish options for carrying everything! PicPack Picnic Backpack (4 Person Set) Product Description: Perfectly practical and incredibly convenient, the picnic backpack is great for your own outings, and it also makes a terrific gift for weddings, anniversaries, birthdays, and more. The pack comes with four champagne glasses, an insulated bottle beverage cooler, dining service for four people, a cutting board, cutting knife, handy multi-function tool, and salt and pepper shakers. Whether you're enjoying wine and cheese with that perfect someone on a lazy summer afternoon or a family picnic in the park or beach, stash some lunch and take PicPack's Picnic Backpack virtually anywhere. Picnic Time Somerset Willow Basket for Two Product Description: Double lid willow basket with service for 2. The Somerset Basket is the perfect basket to bring on any picnic occasion! With a full willow construction, and plush corduroy interior, this traditional English style is a whimsical basket that will bring the picnic to any occasion. This basket includes a deluxe service setting for two allowing you to create the perfect picnic for yourself and a special guest. The Somerset is the perfect gift for any occasion! 19.29"L by 12.6"W by 16.93H. Includes: 2 containers and a softpack to put your food in. The Hamptons Picnic Backpack for 4 by Picnic at Ascot Product Description: Beautifully designed this truly unique backpack offers sophistication and style while capturing the tranquility and class of The Hamptons. Featuring designer fabric and matching napkins and plates, it makes an impressive gift for any occasion. #### Lasagne of Emilia-Romagna (Lasagne Verdi al Forno) (recipe) I did it! I finally bit the bullet, pushed through my fear and made pasta! That's right, thanks to Daring Bakers, I have finally achieved something that I've wanted to do since starting this blog in 2006 :) With the late showing of this post you would never believe that I actually made this lasagna over a week ago. What can I say? It's been one of those weeks (for the past few weeks)! But better late than never, right? :) For this lasagne I pretty much followed the instructions to a tee, except for the ragu. Since mixing meat with dairy is a huge kosher 'don't' I decided to improvise an eggplant one instead. This change in no way compromised the final result as it was a hands-down, all-around hit! What I loved about this recipe was its 'less is more' attitude, something I have really come to embrace in my years as a food blogger. If you think that lasagna needs to ooze cheese, tomato sauce, or any other ingredient, this dish will seriously have you rethinking those priorities! ;) The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Foodby Lynne Rossetto Kasper as the challenge. Lasagne of Emilia-Romagna (Lasagne Verdi al Forno) Source: The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (Serves 8 to 10 as a first course, 6 to 8 as a main dish) Preparation Time: 15 minutes to assemble and 40 minutes cooking time 10 quarts (9 litres) salted water 1 recipe Spinach Pasta cut for lasagna (recipe follows)#1 1 recipe Bechamel Sauce (recipe follows)#2 1 recipe of your favourite ragu 1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano Method Working Ahead: The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot. Assembling the Ingredients: Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish. Cooking the Pasta: Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked. Assembling the Lasagne: Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese. Baking and Serving the Lasagne: Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served. #1 Spinach Egg Pasta (Pasta Verde) Preparation: 45 minutes Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta. 2 jumbo eggs (2 ounces/60g or more) 10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry 3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred) Working by Hand: Equipment A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired. A pastry scraper and a small wooden spoon for blending the dough. A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta. Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one. Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly. A sharp chef’s knife for cutting pasta sheets. Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta. Mixing the dough: Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump. Kneading: With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours. Stretching and Thinning: If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more. Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time. Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colors. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms! I personally do not have such strong arms and have decided that a pasta machine will definitely be money well-spent the next time around :D My rectangles were complete 'guesstimates' as well. I didn't want to waste any dough! :lol: Dry the pasta at room temperature and store in a sealed container or bag. (I dried them on our dining table for 24 hours) #2 Bechamel Preparation Time: 15 minutes 4 tablespoons (2 ounces/60g) unsalted butter 4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred 2&2/3 cups (approx 570ml) milk Salt and freshly ground pepper to taste Freshly grated nutmeg to taste Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg. #### Les Bourgeois Gourmet Services: Weddings & More!     Les Bourgeois Gourmet Services, a full-service catering company recently joined forces with TrinidadWeddings.com to highlight their diverse menu offerings.   TASTE! -  an exclusive tasting event for engaged couples, event industry professionals and food bloggers allowed us to mingle and enjoy delicious tasting-portion selections, prepared with your wedding, corporate or social event in mind. Simone Sant-Ghuran (founder: Trinidad Weddings) and Laurence Inniss (founder: Les Bourgeois Gourmet Services).  Founded in 2012, Les Bourgeois prides itself on its creative culinary repertoire and painstaking attention to details. Throughout the event Laurence made sure to provide salient points that brides-to-be should keep in mind when choosing a wedding caterer. He also emphasized Les Bourgeois' willingness to work with their clients to develop menus that reflect your preferences, while still being appealing to your guests.   The three courses, and 18 dishes served,  represented his influences, local favorites, as well as more than a few twists on standards. Pickled Vegetables, Cheese Vols au Vent, Salmon Puff.   My favorite on this plate, and one of my favorites of the night were the Pickled Vegetables pictured above! Steamed to perfection and lightly sweet and sour they were not acidic at all. Overall I found them quite intriguing and definitely more-ish. Loved the Saheena Balls, Beef Meatballs and Yakitori Chicken. Laurence also made mention of a lamb and beef meatball that they provide. I would have loved to have given that a try! Signature Salmon, Melongene Casserole, Sweet Potato Salad I loved everything on this plate! Normally the salmon would have been an automatic first place as it was perfectly cooked, however the Melongene Casserole stole my heart. Homey and comforting, it was like a decadent meatless lasagna. I couldn't get enough! Barbachorie Lamb Bites Several of those around me said that this dish reminded them of a pepper pot. I enjoyed the flavors however my personal preference for lamb is medium to medium-rare so the below and the salmon were still my faves entree-wise. Y'all know my sweet tooth is take no prisoners, so once this course came out I was more than ready to take them on! These baby cheesecakes were served in edible spoons! How adorable is that? I love notes of humor and whimsy in  food presentation. In fact, Simone of TrinidadWeddings told us during the proceedings that in choosing a caterer one should take note of their SPF factor. No, not sun protection, Service, Presentation & Food. Indeed after this evening I'll say that Les Bourgeois has all three in spades.  Their staff has over 20 years of experience and they and Laurence were gems all evening. I have no doubt that they'll turn that same spirit of professionalism and partnership towards your next event! Follow Les Bourgeois Gourmet Catering! Website: LBGourmet.com Facebook: https://www.facebook.com/lbgourmet Instagram: https://www.instagram.com/lbgourmet_tt/   p.s:! If you're looking for an amazing wedding photographer, check out Chris of Walk on Water Weddings! His work (both photographic and video) blew me away that night. #### Lion's Baking Powder Commercial (video) Call it nostalgia but it's hard to convince me that the local commercials of the 80's and 90's didn't have a certain 'something' that the current set lacks. There was something very magnetic about the hooks and taglines back then. Lion's Baking Powder had a long running advertising campaign that really drilled home that not only would they make your breads lighter, you would also somehow now be magically linked to an unbroken family tree of local culinary traditions. I'm not sure how that worked but it did. To this day Lion's Baking Powder is pretty much my first and last choice in baking powders. Now and then I've strayed, but I've always come to regret it. Or maybe that's just subconscious guilt kicking in ;) Local cooks, are you loyal to any brands, or do you just go with what's closest/on sale? :) This post was originally published October 04, 2009. It has been updated once since then. #### Local Crixmart Crixmart, Eastern Main Road Many formerly dingy roadside stalls and stands have, for the past year, been sporting shiny red 'swag' thanks to the Bermudez Company, the manufacturers of Crix. Normally I am not a fan of overt corporate branding, but this is one form that I find most pleasing in aesthetic. Maybe because there is something so jaunty about the designs, and the lines of the buildings remain intact. I've even taken to calling them Crixmarts (as evidenced by this post's title) ;) Maggi has done similar overhauls on 'corner stands' and when I took a good picture of one I will share it. For those who don't know Crix is a legendary Trinidadian cracker biscuit, commonly tagged as 'D Vital Supplies'. Originally only available in a white flour form, it now also offers wholewheat and multigrain versions of its classic cracker (the multigrain is my personal favourite). Many odes to Crix have been written, both on blogs and in the print media. Thanks to the Internet we also now even have a multitude of Facebook groups centered on this rather plain pleasure. It seems more than a little odd that Bermudez Caribbean not only doesn't have a website in this day and age but that it also has not found a way to maximise on the immense goodwill that this product has earned through the generations. With more and more foreign alternatives on the shelves these days it seems rather foolhardy to have less of a media presence now than they did when they were the big kid in town... #### Looking for Lentil Soup? "Best Ever Lentil Soup" (link to recipe, below) On a semi-regular basis I like to check what keywords are driving people to this site. Without fail "lentil soup" in one form or another is on the list. This surprises me as I often think that I am the only person who loves these humble brown beans (they certainly don't elicit much response when I mention them to others :) ). If you are one such search engine browser feel free to check out any of the 3 most popular lentil posts on this site. And, if you are looking for a traditional Trinidadian lentil soup, you know the one that is bursting with chunks of sweet potato and fluffy dumplings, scroll to the end for details on my ebook "Glam by Request: 30+ Easy Caribbean Recipes"! :) 1. Best Ever Lentil Soup (recipe) This recipe is redolent with the tastes of smells of what I associate with quintessential French cuisine. As the aroma of bay leaves and herbs meld with the tastes of rich red wine, tangy Dijon, and creamy spinach you are left with a soup that is robust, earthy and wholly comforting. Combine with a rustic slice of bread and a simple green salad and you have a perfect no-fuss, no-mess lunch or dinner. 2. Sarina's Coconut Rice with Lentils and Cashews (recipe) This recipe is a staple side dish of mine that I’ve adapted and modified at length through the years. Both colorful and flavourful I think it creates a texturally interesting background for spicy curries and other East Indian flavoured entrees. 3. Sprouting Lentils Fresh sprouts. There is nothing like them. They are crunchier, sweeter, more vibrant in flavour than anything you can buy on a supermarket shelf. For more lentil recipes than you can shake a stick at (great expression isn't that?!) 1. Easy Beans: Fast and Delicious Bean, Pea, and Lentil Recipes, Second Edition The new edition of the popular bean cookbook, Easy Beans, has been fully updated and revised. There are over 20 new recipes and nutritional analysis for the over 100 fast, healthy and tasty bean, pea and lentil recipes. 2. More Easy Beans: Quick and tasty bean, pea and lentil recipes More Easy Beans is a cookbook with great recipes for beans, peas and lentils. Mouth watering, inexpensive, low fat recipes for appetizers, soups, salads and main dishes are all quick and easy to prepare. For these and other General Cookbooks visit Veni Mangé - Trinigourmet's handpicked Amazon bookstore! OUT NOW! GLAM BY REQUEST: 30+ Easy Caribbean Recipes - $6.95 USD A compilation of popular reader requests, the majority of the 30+ recipes in "Glam By Request" have never appeared on TriniGourmet.com. These recipes include: Aloo Puri (Potato Roti) Beef Pies Butter Loaf Carrot Punch Coconut Sweetbread Fizzy Mauby Floats Honey Roasted Nuts Jamaican Escovitch Fish Lentil Soup Lime Pepper Jelly Trinidad Parsad Trinidad 'Stew Fish 'Tun Cornmeal Vegan Punch de Creme And much much more! Beautifully shot, with simple step by step instructions and tips, these recipes have been tested exhaustively to ensure that you get the best possible results time after time. Each chapter also opens with stunning tablescape vignettes, designed to inspire your next dinner party! Visit GlamByRequest.com to learn more or click below to order! ORDER TODAY FOR ONLY $6.95 USD! [EJUNKIE_ADD2CART Item="1139130"][EJUNKIE_VIEWCART] This post was originally published April 13, 2010. It has been updated twice since then. #### Lucozade Going through the photos I've taken over the past year, including my period without internet activity I came across this photo of a Lucozade bottle. A local drugstore was giving them away for Father's Day 2007. Yes, random I know :lol: My first instinct was to check the expiry date... to my surprise it was still good! To those who don't know, Lucozade is the British 'equivalent' to Gatorade. And although I now prefer Gatorade, Lucozade will always have a sentimental place in my heart as I grew up on it. I can't say I'm a fan of Lucozade's new bottle and design, but maybe this is what the 'kiddies' today find appealing? Growing up Lucozade was symbolized by the hella-fine British decathelete Daley Thompson (only one of the greatest athletes/medalists ever), who appeared in a series of ads for the beverage. Recently, I found one of the ads on YouTube... I know this will bring back the memories for many a Trini :lol: #### Macaroni Pie, Callaloo and Ginger Beer Mom's macaroni pie, callaloo and ginger beer :D #### Make Delicious Trini Burgers with This Simple Recipe Have you ever tasted a Trini burger? If not, let me take you on a journey that’ll make you wonder how you’ve been living without this Caribbean delight. I love burgers and I’ve never been shy about saying that Trini street burgers are an absolute standout. The only problem? I had never actually made one from scratch before – until I found myself challenged by “Writing At The Kitchen Table”’s burger challenge. It was the perfect opportunity to represent my beloved Red, Black, and White! But here’s the thing: though I’ve eaten enough Trini street burgers to know what they should taste like, creating them from scratch was a new venture for me. No problem, though – I’ve got the spirit of a Trini foodie, and I’ve certainly got enough experience to know what makes a burger truly special. And let me tell you – a Trini burger is not just a meal, it’s an experience! Step 1: Get the Right Ingredients – The Key to Authentic Flavour The first step to creating the perfect Trini burger is having the right ingredients. You’ll need quality beef, fresh garlic, chadon beni (culantro), scotch bonnet pepper sauce, and, of course, some trusty ketchup. These ingredients come together to create the most flavour-packed patty you’ve ever had. Step 2: Puree the Flavour Makers To create that iconic Trini burger flavour, start by puréeing your onion, garlic, culantro, pepper sauce, and vegetable oil. This mixture is the secret sauce to infuse your patty with bold, aromatic flavour. Garlic, in particular, plays a leading role, which is why you’ll find it in both the patty and, for some, in a garlic sauce topping. Step 3: Mix with the Beef and Ketchup Once your flavour purée is ready, combine it with the ground beef and ketchup. This is the part where the magic starts to happen. The purée adds an explosion of flavour while the ketchup contributes a tangy sweetness that complements the beef beautifully. Step 4: Shape the Patties Now comes the fun part – shaping the patties. You’ll want to form your beef mixture into four generous patties. Aim for a slightly thick burger so it doesn’t dry out when you cook it. This is where you can start to feel proud, knowing your Trini burger is about to come to life. Step 5: Cook to Perfection For the cooking process, you can either grill or cook your patties in a saucepan over medium-high heat. Grill marks or a beautiful sear on the outside add a perfect touch to the burger. Aim for around 6-7 minutes per side, depending on your desired level of doneness. These burgers cook fast, so keep an eye on them! Step 6: Prepare the Toppings – Coleslaw is a Must! When you’re making a Trini-style burger, one thing you’ll notice is that coleslaw trumps the standard lettuce and tomato. Personally, I think the creamy crunch of coleslaw adds the perfect texture and balance to the bold garlic flavours. The coolness of the slaw helps soften the intensity of the garlic, creating a beautiful harmony in every bite. Step 7: Assemble the Burger – A Beautiful Balance of Flavour Now that your patties are cooked and the toppings are ready, it’s time to assemble your Trini burger. Place each patty in a fresh bun and top with a generous scoop of plain coleslaw. Drizzle with ketchup and a generous amount of garlic sauce to give it that unmistakable Trini flair. Step 8: Serve and Enjoy Your Trini Burger Creation Finally, your Trini burger is ready to serve! Take a moment to appreciate the beauty of your creation before biting into that perfect combination of crunchy, garlicky, and juicy goodness. Each bite should make you feel like you’re enjoying a piece of Trinidad, no matter where you are. Trini-style Hamburgers 1 1/4 lb ground beef1/2 cup ketchup1/4 cup culantro (chadon beni)1/2 small onion6 cloves garlic1 tablespoon pepper sauce2 tablespoons vegetable oil Puree the onion, garlic, cilantro, pepper sauce and vegetable oilCombine with ketchup and beefForm into 4 pattiesGrill or cook in a saucepan (on medium-high) 6 to 7 minutes per sideAssemble by placing burgers in buns, topping with plain coleslaw and drizzling with ketchup and garlic sauce What Makes Trini Burgers Special? When you think of a traditional burger, you might imagine a basic beef patty with a slice of cheese and perhaps some lettuce and tomato. But Trini burgers stand out because they infuse a distinct Caribbean twist. The garlic-infused patty, topped with cool coleslaw, is a game changer. Add the spicy pepper sauce and garlic sauce, and you’ve got something truly unique. It’s not just about the burger – it’s about the culture and the flavours that come together in perfect harmony. Why You Need to Try Making Trini Burgers at Home Making your own Trini-style burgers at home is not only satisfying, but it also gives you full control over the ingredients and flavours. The beauty of this recipe is that it’s simple to recreate yet packed with bold and unforgettable flavours. Plus, when you make these burgers yourself, you can tweak them to match your taste preferences – maybe a little extra garlic or more coleslaw, depending on what your heart desires. A Personal Reflection: Why I Love Trini Burgers As someone who grew up surrounded by rich, bold flavours, I’ve always had a soft spot for the foods of Trinidad and Tobago. Trini street burgers, in particular, hold a special place in my heart. They remind me of that heady era of late teens into adulthood, hanging outside nightclubs with friends, the tantalising scent of garlic wafting from food stalls. Making these burgers myself has been a rewarding experience, not just for the flavours, but for the memories they’ve brought flooding back. I’ve learnt so much from this simple, yet powerful, recipe, and I can’t wait for you to give it a try as well. Ready to Add Some Spice to Your Burger Game? Now that you’ve got all the steps to make your very own Trini burger, I can promise you this: once you try this recipe, you’ll never look at burgers the same way again. The bold flavours of garlic, spicy pepper sauce, and creamy coleslaw will have you craving Trini burgers on a regular basis. And, if you love this recipe, make sure to download my free ebook, “7 Sweet Trini Treats”. Inside, you’ll find even more delicious Trini-inspired recipes that will bring the flavours of the Caribbean to your kitchen. Don’t miss out – grab your copy today and start cooking! #### Making Homemade Pasta (excitement and trepidation) Ever since I read a memoir about homemade noodles in Bridges journal several years ago I have been enthralled by the idea of making my own pasta. Still, I am yet to do so. Why? Mainly intimidation. what if I bomb? What if i make a mess of it aiaiaiai... can you tell I have a perfectionist streak? Recently a channel here in Trinidad began showing programs from the Food Network for between 90 minutes during the week to 3 hours a day on a Sunday. I had not seen the Food Network since 1999 when I left Connecticut to return to my homeland. In fact I credit my discovery of the Food Network (back in 1995) with my desire to learn all things culinary :) Watching Mario Batali on Molto Mario, as he creates his own pastas made me revisit that desire to also have my own noodles boiling before my eyes. I'm still nervous but I'm determined, more than ever, to get past that now! I've noticed that many of the cooks on the Food Network use a KitchenAid pasta attachment Unfortunately I don't have a KitchenAid and it doesn't appear that there are any pasta attachments for our old and faithful Sunbeam Mixmaster (if anyone knows of any, feel free to let me know). So... I've been searching Amazon for pasta machines. Right now I've narrowed my choices down to the following. Lello Pasta Maker 3000 Pro Product Features Kneads & mixes the pasta Makes 3 pounds of pasta in about 20 minutes Large 300 watt motor 8 pasta discs to make a variety of different pastas Just flour & eggs to make great pasta Atlas Manual Pasta Machine (optional motor attachment available) Product Features Model 150 Table top manual pasta maker 1.5 mm and 6.5 mm cutters Clamp model Hand operated cutter If anyone has any personal experience with any of these models, or wants to recommend another feel free to do so by leaving a comment. You can be sure that once I've made my first batch I'll be posting about it here! :) #### Malta Carib Commercial "Learning" (video) As previously mentioned, Malta Carib was actually posited as an integral 'educational aid' ;) I don't know if it ever helped me in my exams, but I certainly loved (and still love) the taste. Yum! Please visit my earlier post for more information on Malta Carib. Amazon.com Widgets This post was originally published October 3, 2009. It has been updated once since then. #### Mango Cake (recipe) This month's theme of Sugar High Friday is "tropical paradise". Well seeing as I live on the very tropical island of Trinidad this should be a cinch! :) Currently, mangoes are in season and we are buried under several bags of the good stuff (courtesy of friends and neighbours) so I have been trying to use them in as many ways as possible. So far I have made my Coco-Mango smoothie, and a Tropical Mango hot sauce. So why not come up with a mango dessert? :) Most mango desserts seem to fall into the fruit salad variety, and though I love these as much as the next person I wanted to take the fruit into a more unexpected direction. This recipe for Mango Cake (courtesy of Grace Foods) fit the bill. All too often I find that we here in the tropics kill ourselves trying to locate fruits from the temperate regions to recreate European/American cakes, tarts and pies when we have perfectly valid and delicious substitutes growing in our yards! That these fruits may not be 'traditionally' used in these manners doesn't mean that they can't be. The resistance I got from others when I decided to use the local fruit 'five fingers' to make what turned out to be an extremely well-received Carambola Bread, proved just how little 'thinking out of the box' there still is. There's a fine line between tradition and caricature and I see no reason why a blueberry pie can't be transformed into a guava pie, or why a strawberry cake can't become a mango cake. Take a moment to rediscover the tropical fruits and vegetables you have on hand and you may be surprised at how much more they have to offer :) This mango cake is very light and elegant in appearance, especially when topped with a dash of icing sugar. The batter is topped with brown sugar and butter which crystallizes to form a delicate stresuel topping and the slivers of ripe mango settles themselves throughout the batter forming succulent counterpoints of sweetness. The mango flavour intensifies the longer it sits so wait an hour or two before serving. Mango Cake Recipe from: GraceFoods.com Makes 16 servings INGREDIENTS: 2 cups (500 ml) all purpose flour (I used cake flour) 2 tsps. (30 ml) baking powder ¼ teaspoon (1 ml) salt ½ cup (125 ml) soft margarine ? cup (150 ml) granulated sugar 2 medium eggs ¼ cup (60 ml) clear sweet unflavoured syrup 1 teaspoon (5 ml) vanilla 2 Tbsps. (30 ml) brown sugar 2 Tbsps. (30 ml) soft margarine 1 large mango, sliced DIRECTIONS: 1. Preheat oven to 350°F / 180°C. Grease and flour one 8"×8"×2" / 20cm×20cm×5 cm. 2. Sift together flour, baking powder and salt. Cream margarine, adding sugar gradually, blend thoroughly. 3. Add eggs one at a time, beating well after each addition. Add syrup and vanilla. 4. Fold in flour and scrape batter into cake tin. Arrange mango slices on top. 5. Sprinkle sugar on top, and dot with butter. 6. Bake until done or when skewer inserted in the centre comes out clean (approx. 60 - 70 minutes) 7. Cut into 16 squares 8. Dust with icing sugar before serving #### Mango Lassi (recipe) I've been dreaming of mango lassi for some time now. Mango lassi was something I first discovered during my college years in the US and I haven't had it since returning to Trinidad seven years ago. This rich cool, slightly tart, beverage is the perfect complement to spicy, fiery cuisines and is also hearty (and healthy) enough to be a satisfying shake all on its own. When our mango bounty began to wind down in October I thought I would use some over-ripe fruits that we had on hand to try making this nostalgic treat for myself. I combined and tweaked several online recipes until I came up with a combination that reminded me of the ones I had 'back in the day'. This post was originally published October 7, 2007. Sarina's Mango Lassi Makes 4 servings INGREDIENTS: 1 cup plain yogurt 1/2 cup milk 1 cup chopped mango (peeled and stone removed) 4 teaspoons sugar 1/3 cup cold water 9-10 ice cubes 1. Blend all ingredients until well-combined :) #### Mangoes, Mangoes, Mangoes As previously mentioned, it's mango season and mangoes have been pouring in from the trees of various family friends. Now mangoes are not a cookie cutter fruit. They come in many different varieties. I confess however that I am no mango connessiuer. All I know is some have smooth seeds, some have very hairy seeds (which mom says they used to turn into dolls when she was a kid), and some are very tiny and pinkish in skin color. Beyond that I couldn't tell you which physical type matches which name. I'm sure my readers can help me out on that one :) What I do know is that the background mangoes in the above are the popular strain known as Julie Mango :) It's my favourite. The mangoes in the foreground here are what my father says are called Doudouce They are really sweet but quite fibrous :) Now I have a confession to make. Most people that I know love to rip into a mango at room temperature, and have the juice dripping down their arm as they gnaw away at the flesh. Apparently this is 'bliss' and to eat a mango any other way is to be missing out. Well I must be missing out cos I've tried to eat a mango that way once or twice and found it utterly miserable and underwhelming. No, for me a mango has to be eaten ice cold cut into slivers in an equally cold bowl with a cold fork. Sounds picky? Probably :lol: But that's how I grew up eating it as a child and, as I think most of us would agree, these childhood habits and norms are the ones that play a major role in our culinary eccentricities throughout life :) Excerpted From the Trinidad Express: Make Mangoes Your Favourite Dish (7th July 2007) MANGO... what could taste better than biting into the first Julie mango of the season? When I was a kid as soon as the mangoes started to get full everybody was making chow. Now I anxiously watch our tree for the first fruits to change colour. A chilled, juicy mango is my favourite treat while watching night-time television. Mango is a true 'comfort food' because like papaya, mango contains a stomach-soothing enzyme. Mangoes not only make you feel good, they are great health wise because they contain plenty of fiber, vitamins A and C, and potassium. One large mango has about a hundred calories with no cholesterol and half of the necessary daily fiber. There are over a thousand varieties of mangoes throughout the world. Trinidad has starch, rose, Julie, calabash, doodoo, turpentine, Graham, ten-pound, spice, grafted and others. My personal favourites are doodouce and calabash. Green mango can be prepared into kutchela, chutney preserves, takari and amchur. Choose your favourite type and seek out a tree vendor. Below are the words and music to a popular folk song extolling the various varieties of mango which can be found locally. I think it has been drummed into the consciousness of every school child of my generation :lol: Mangoes Mangoes, Mangoes, Mangoes Verse 1: Mango vere, Mango teen Mango vere, Mango teen Ah want a penny to buy mango vert mango teen gimme ah penny to buy mango vert mango teen Mango doudou sou se matin savez-vous all for me Mango dou dou sou se matin Savez-vous all for me Mangoes, Mangoes, Mangoes Verse 2: Mango vere, Mango rose, Mango Vere, Mango rose.. Ah want a penny to buy mango vert mango rose Gimme a penny to buy mango vert mango rose (thanks to Tennille for sending me the complete lyrics, a small soundclip can be heard here as well) my favorite way to enjoy a mango :) Ready to try some Mango Recipes? Check out the below :D • Coco-Mango Smoothie • Sarina's Tropical Mango Hot Sauce • Mango Cake This entry has been submitted to this week's Weekend Herb Blogging hosted this time around by its founder, Kalyn :) #### Master Caribbean Cooking With Ease! You want to master Caribbean cooking, but there’s this pressure, isn’t there? The fear of ruining a dish that’s been passed down for generations. Worrying about what Granny will say. Hoping the flavors hit that sweet spot between “This tastes just like home” and “Wow, who taught you to cook like this?” If you’ve ever stood in your kitchen, staring at a recipe for pelau or callaloo and thinking, “What if I mess this up?”—trust me, I’ve been there. I want to tell you something though: you deserve ease and freedom in your Caribbean kitchen. You deserve to enjoy the process, not just the end result. And I’m going to show you exactly how I found mine—so you can find yours too. Why We Lose Ease in the Kitchen (And How to Get It Back) For so many of us, Caribbean cooking is tied to family, culture, and community. But let’s be honest: The pressure to make everything from scratch The fear of disappointing family and guests The worry about wasting precious ingredients The time it takes, when life is already full These things can make cooking feel like a chore instead of a joy. But here’s what I’ve learned: Cooking Caribbean food doesn’t have to be complicated. And you don’t have to be a professional chef to master Caribbean cooking with confidence. What Ease and Freedom Look Like in a Caribbean Kitchen I used to think ease meant cutting corners, but I was wrong. Ease is confidence. Freedom is creativity. It’s knowing that if you forget an ingredient or need to make a substitution, you can still create magic on a plate. Imagine: Cooking your first oil down without worrying about the right coconut milk consistency Whipping up saltfish buljol in 15 minutes because you’ve mastered your prep Adding your own twist to pelau because you understand the foundation of flavor That’s what freedom feels like. And I promise, it’s closer than you think. How I Found Ease (And You Can Too!) It was a little over a decade ago that I was in my peak entertainment mode. I loved preparing multi-course affairs for friends, while also working on and developing recipes for this site. On top of that I also live-streaming cooking once a week on Google Plus as part of my twice weekly webseries “Sweet Han’: Caribbean Cooking With Sarina”. It was, a lot. Halfway through prepping one afternoon, I realized I was in way over my head. I was sweating, overwhelmed, and convinced I was about to ruin everything. That was the moment I paused and asked myself: What’s the point if I’m miserable? That’s when I made a decision that changed everything: I simplified. I used convenient replacements like frozen grated coconut instead of grating it fresh I prepped all my ingredients (and made some dishes) the night before I focused on flavor and technique, not perfection I’ve been criticized, through the years, on social media for some of these adjustments, especially the first. But you know what? The food was (and still) is delicious. People asked for seconds. For recipes. I’ve even gotten the “This tastes just like my Mother’s” seal of approval. That’s when I realized you -can- master Caribbean cooking without sacrificing ease. Is it virtuous and ideal to only use the best hand picked whole food ingredients and labour-intensive methods of preparation? Of course! Should an unwillingness, or inability, to do the above hold you back from trying Caribbean recipes? Absolutely not! The 5-Minute Prep Ritual That Changed My Life (This Will Help You Master Caribbean Cooking Faster) Here’s my quick trick to take the stress out of cooking (especially when you’re short on time): 1. Read the Recipe Twice Before you do anything, read the recipe from start to finish. It saves you from surprises halfway through. 2. Gather Your Ingredients BEFORE You Start I call this the “tray method.” Put everything you need on a tray before you start cooking. You won’t be running back and forth from the pantry, and it makes you feel like a pro. 3. Prep in Batches Chop everything at once. Dice your onions, peel your carrots, wash your herbs. It keeps you in the zone and makes the cooking flow. 4. Breathe (It’s Not a Race) Caribbean food is about love, not speed. Take a breath. Play some soca while you work! This ritual has become my secret weapon. It gives me control over my cooking process and makes me feel calm—two things you need to master Caribbean cooking with joy. Essential Tools That Make Caribbean Cooking Easy You don’t need a fancy kitchen, but a few key tools can make a world of difference. Here are my must-haves: 1. Heavy-Bottom Pot (Dutch Oven) For stews, curries, and pelau. Even heat = no burning.Recommended Product: Gotham Steel 5-Quart Stock Pot 2. Sharp Chef’s Knife Cuts your prep time in half—literally.Recommended Product: Henckel’s 2-Piece Santoku Knife Set (5” and 7”)  3. Pressure Cooker (or Instant Pot) Cook chickpeas, beans, and oxtail in a fraction of the time.Recommended Product: Instant Pot Duo 7-in-1 Electric Pressure Cooker 4. Mini Chopper or Food Processor Perfect for quickly blending green seasoning or chopping onions (without the tears).Recommended Product: Hamilton Beach 10-Cup Food Processor and Vegetable Chopper These tools have helped me simplify complicated dishes—and they’ll help you master Caribbean cooking too. Common Obstacles (And How to Overcome Them with Ease) Now, let’s talk about what might be holding you back—and how to fix it: 1. Time Constraints? Batch prep on a Sunday. Chop herbs, season meat, and freeze for later. 2. Limited Ingredients? No pimento? Use a sweet pepper and a pinch of hot pepper. No dasheen? Spinach or kale works. 3. Fear of Ruining It? Start small. Make a half portion the first time. Taste as you go. 4. Criticism from Others? Remember, you’re learning. Even top chefs had to practice. And if someone’s criticizing, hand them an apron! The truth is, overcoming these obstacles is what helps you master Caribbean cooking and make it your own. Mastering Caribbean cooking is a journey. Celebrate every milestone. You Deserve Ease and Freedom in the Kitchen (And I’m Here to Cheer You On!) If you take one thing away from this post, let it be this: You don’t have to hustle in the kitchen to cook like a boss. Ease. Freedom. Confidence. These are your new kitchen companions. I encourage you to share your wins—big or small. Post your callaloo on Instagram Show your prep trays in your Stories Share the messy moments too! Follow me on Instagram @TriniGourmet for daily inspirations, behind-the-scenes glimpses, and interactive cooking sessions. Let’s celebrate the joy of cooking together! #### Master Trinidadian Cooking with These 10 Spices If you’ve ever tasted a Trinidadian dish and wondered, “How do they get so much flavor into one bite?”—you’re not alone. Our cuisine is a bold, mouthwatering mix of African, Indian, Chinese, Indigenous, Middle Eastern, and European influences, and at the heart of it all? Spices. Trinidadian cooking isn’t just about heat; it’s about depth, complexity, and layers of aroma that make each dish unforgettable. Whether you’re perfecting a Sunday curry, simmering a rich pelau, or blending a fragrant green seasoning, the right spices are essential. Even between our two islands, flavors and techniques vary. A dish in Trinidad might be spiced one way, while in Tobago, it has a completely different twist. The one thing that ties it all together? Our spices. In this guide, I’ll introduce you to the top 10 must-have spices for authentic Trinidadian cooking—what they taste like, how to use them, and why they deserve a permanent spot in your pantry. Some of these spices may be tricky to find, and ok, some of them are actually herbs as well, but don’t worry I’ll suggest the best substitutes where possible. Let’s get cooking! 1. Curry Powder – The Heart of Trinidadian Curries Curry powder is non-negotiable in a Trini kitchen. Our most used “Madras blend” is a distinctive balance of turmeric, cumin, coriander, fenugreek, and mustard seeds. It’s bold, earthy, and deeply aromatic. How to Use It: • Essential for curry chicken, goat, duck, channa (chickpeas), and aloo (potato). • Add it to stews and soupsfor extra warmth. • Mix with coconut milk for a rich, creamy sauce. 🔥 **Pro Tip:**Toast the curry powder in oil before adding other ingredients to release its full flavor. 🔄 Substitute: A mix of turmeric, cumin, coriander, and fenugreek (but nothing beats a real Trini blend). 2. Geera (Cumin) – The Secret to Smoky, Savory Goodness Geera, or cumin, grounds many local dishes. It adds an unmistakable earthy, smoky taste that makes our dishes so addictive. How to Use It: • Adds depth to dhal, curries, and even roasted veggies. • Perfect for homemade green seasoning blends. 🔥 **Pro Tip:**Toast the seeds in a dry pan before grinding for maximum aroma. 🔄 Substitute: Regular cumin works, but for that authentic Trini kick, try toasting whole cumin seeds before grinding. 3. Turmeric (Saffron) – The Golden Touch Turmeric gives dishes their signature yellow hue and a slightly bitter, earthy flavor. It’s also packed with anti-inflammatory properties—Trinis have been using it medicinally for generations. How to Use It: • A key ingredient in curries and pelau. • Adds color and depth to dhal and fish dishes. • Can be used in golden milkfor a healthy tonic. 🔥 **Pro Tip:**A little turmeric goes a long way—too much can make your dish bitter! 🔄 Substitute: Fresh turmeric root works best, but if unavailable, use ground turmeric—just go easy to avoid bitterness. 4. Clove – The Unexpected Powerhouse Clove is often overlooked, but this tiny spice brings a warm, slightly sweet, and pungent kick to our dishes. It’s especially popular in festive cooking. How to Use It: • Infuse in sorrel and ponche de crème for a holiday twist. • Add to meat rubs and spice blends for extra warmth. • Use in stews for a rich, slightly sweet depth. 🔥 **Pro Tip:**Clove is strong—use sparingly to avoid overpowering your dish! 🔄 Substitute: Allspice has a similar warmth, but use it sparingly. 5. Cinnamon – More Than Just for Desserts Cinnamon brings a sweet, woody aroma that makes everything taste richer and deeper. While you might associate it with baking, it’s also a game-changer in savory dishes. How to Use It: • Essential for ponche de crème and sweet breads. • Adds complexity to stews and rice dishes. • Blends well in homemade spice rubs for meats. 🔥 **Pro Tip:**For the best flavor, opt for Ceylon cinnamon instead of cassia. 🔄 Substitute: Cassia cinnamon if Ceylon isn’t available, but expect a slightly stronger taste. 6. Nutmeg – The Silent Hero Nutmeg is warm, nutty, and slightly sweet, making it perfect for both savory and sweet dishes. How to Use It: • Adds richness to macaroni pie, pone and sweetbreads (just a dash!). • A key ingredient in ponche de crème. 🔥 **Pro Tip:**Always grate fresh nutmeg—pre-ground loses its flavor quickly. 🔄 Substitute: Mace (nutmeg’s cousin) works in a pinch, but freshly grated nutmeg is unbeatable. 7. Fenugreek Seeds – The Curry Enhancer Fenugreek has a slightly sweet, nutty flavor that gives curries a distinct aromatic boost. How to Use It: • A secret ingredient in authentic curry blends. • Enhances the flavor of dhal and fish dishes. • Pairs beautifully with mustard seeds in spice rubs. 🔥 **Pro Tip:**Toast seeds lightly to reduce bitterness before grinding. 🔄 Substitute: A pinch of maple syrup can mimic fenugreek’s subtle sweetness in a dish. 8. Mustard Seeds – The Hidden Gem Mustard seeds pack a bold, peppery punch and add depth and complexity to Trini dishes. How to Use It: • Perfect for pickling and chutneys. • Enhances the flavor of meat marinades and stews. 🔥 **Pro Tip:**Fry mustard seeds in hot oil until they pop to release their full flavor. 🔄 Substitute: A dash of mustard powder can work, as can mustard oil, but whole seeds give the best flavor. 9. Chadon Beni (Culantro) – The King of Herbs This bold, citrusy herb is the backbone of Trini green seasoning and no dish is complete without it. How to Use It: • A staple in green seasoning. • Enhances meat and seafood dishes. • Adds freshness to soups and chutneys. 🔥 **Pro Tip:**Use fresh chadon beni for the best flavor—dried versions lose potency fast. 🔄 Substitute: If you can’t find chadon beni, use cilantro—it’s close, but not quite the same. 10. Thyme – The Underrated MVP Thyme is an essential herb in Creole and Trini cooking, adding a savoury, slightly minty flavor. I love fine leaf ‘French thyme’, but the broader leafed ‘Spanish thyme’ is also widely used here as well. How to Use It: • Perfect for stews, soups, and pelau. • Enhances marinades for meats and seafood. • A go-to herb for slow-cooked dishes. 🔥 **Pro Tip:**Fresh thyme is more potent than dried—use accordingly! 🔄 Substitute: Dried thyme works, but use fresh thyme for a bolder flavor. Spices are the soul of Trinidadian cooking. Each one on this list plays a vital role in creating the bold, layered flavors that define our cuisine. Whether you’re making a rich curry, a comforting stew, or a refreshing homemade drink, having these spices in your pantry will bring you one step closer to mastering authentic Trini flavors. While some spices may be harder to find, don’t let that stop you! Start with what you can, explore local Caribbean markets, and don’t be afraid to experiment. The beauty of Trinidadian cooking is its balance of tradition and creativity. Want More Authentic Trini Cooking Tips? Join my newsletter for more recipes and cooking secrets straight to your inbox. Let’s keep our flavors alive! Sign up today and start cooking like a pro! #### Mastering Trinidad Doubles (recipe) At Home If there’s one dish that encapsulates the vibrant spirit of Trinidad and Tobago, it’s the humble yet mighty Trinidad doubles. Over the past 18 years of chronicling our culinary journey, I’ve witnessed doubles transform from a beloved local snack to an international sensation. Naturally vegan, affordable, and irresistibly delicious, doubles have become the perfect introduction to our multifaceted cuisine. What Are Trinidad Doubles? Trinidad doubles consist of two pieces of fried flatbread, known as bara, filled with curried chickpeas (channa) and topped with an array of chutneys and sauces. Traditionally eaten for breakfast, they’re now enjoyed at any time of day. The combination of soft, spongy bara with spicy, flavourful channa creates a harmony that’s both comforting and exhilarating. A Brief History The origins of Trinidad doubles trace back to 1936 in Princes Town, where Emamool Deen and his wife Raheman Rasulan Deen began selling curried channa on single pieces of fried dough. As customers started requesting a second piece of bara to sandwich the filling, the term “doubles” was born. This innovation not only satisfied hungry patrons but also laid the foundation for a culinary icon. A Taste of Ancestry: Doubles & Its Indian Roots This beloved street food didn’t appear in a vacuum—it’s the beautiful result of culinary memory carried across oceans. When Indian indentured labourers arrived in Trinidad in the mid-1800s, they brought with them not only their resilience but their flavours, foodways, and cultural traditions. One of those traditions? The classic chole bhature—a North Indian dish of spicy chickpeas (chole) served with deep-fried, fluffy bread (bhature). Over time, these flavours and techniques merged with local ingredients and circumstances to become something wholly new, yet still deeply connected to its roots: Trinidad doubles. The bara, our golden, fried flatbread, mirrors the bhature in texture and purpose—made to soak up all the spiced goodness. The curried channa pays homage to the original chole but has evolved with local spices, cooking styles, and Trinbagonian flair. Even the addition of chutneys echoes the layered, balanced approach to flavour that Indian cuisine is so well known for. So every time we eat a doubles, we’re connecting to generations past. It’s a taste of survival, adaptation, and cultural expression—a reminder that food is one of the most powerful links we have to our history. Why Doubles Have Gone Global Several factors have contributed to the international popularity of Trinidad doubles: Vegan Appeal: In an era where plant-based diets are gaining traction, doubles offer a naturally vegan option that’s both hearty and flavourful. Affordability: Their low cost makes them accessible to a wide audience, from students to food enthusiasts. Portability: Perfect for on-the-go eating, doubles fit seamlessly into the fast-paced lifestyles of urban dwellers. Cultural Representation: As Trinidadians have migrated globally, they’ve carried their culinary traditions with them, introducing doubles to new communities and cultures. Crafting the Perfect Doubles Creating authentic Trinidad doubles at home may seem daunting, but with patience and practice, it’s entirely achievable. Here are my go-to kitchen tools and pantry staples to make the perfect batch. These are all available on Amazon and help support the site at no extra cost to you! Essential Tools Mixing Bowls Set – Non-slip & Stainless Steel Dough Scraper & Bench Cutter Set Non-stick Rolling Pin Cast Iron Skillet or Heavy-Duty Frying Pan Slotted Spoon – Perfect for Frying Wire Cooling Rack Digital Kitchen Scale – For precision baking For Frying Achieve perfect bara texture with the right oil and utensils: Deep Fry Thermometer – Keep your oil at the right temp Spices & Pantry Staples Bring Trini flavour to your kitchen with these must-haves: Curry Powder – Chief or Madras Brand Ground Geera (Cumin) Black Pepper – Whole or Ground Dried Chickpeas or Canned Chickpeas Tamarind Paste for Homemade Chutney Optional But Fun Additions Take your doubles to the next level: Mango Kuchela – Trinidad Style Pepper Sauce – Bertie’s or My Dad’s Recipe Reusable Squeeze Bottles – For chutneys & sauces Trinidad Doubles Recipe Here’s a step-by-step guide: Method: Prepare the Bara Dough: In a large bowl, combine flour, salt, curry powder, cumin, and black pepper. In a separate bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until frothy. Add the yeast mixture to the dry ingredients, mixing to form a slightly firm dough. Cover with a damp cloth and let it rise for 1.5 hours. Cook the Channa: In a skillet, heat oil and sauté onion and garlic until translucent. Add curry powder mixed with a bit of water, cooking for a few minutes. Add chickpeas, stirring to coat with the curry mixture. Pour in 1 cup of water, add cumin, salt, and black pepper. Cover and simmer on low heat for 20-30 minutes until chickpeas are soft. Stir in pepper sauce and adjust seasoning as needed. Shape and Fry the Bara: Punch down the risen dough and let it rest for 10-15 minutes. Divide the dough into tablespoon-sized balls. Using oiled hands, flatten each ball into a thin, 4-5 inch circle. Fry each bara in hot oil for about 15 seconds per side until puffy. Drain on paper towels. Assemble the Doubles: Place a generous spoonful of channa on one bara. Top with chutneys of your choice (tamarind, mango, cucumber, etc.). Cover with a second bara to form a sandwich. Trinidad Doubles **Bara:**2 cups flour1/2 tsp salt1 teaspoon curry powder1 teaspoon gheera * (cumin*)1/2 tsp ground pepper1 teaspoon yeast1/3 cup warm water1/4 tsp sugarOil for fryingFilling (Curried Channa:)1 14 oz channa (tinned)1 tablespoon curry powder3 cloves garlic (minced)1 onion (sliced)1 tablespoon vegetable oil2 tsp ground geera * (cumin*)1 tsp Pepper sauce2 tsp salt1 tsp black pepper In a large bowl combine the flour, salt, curry powder and gheera.In a separate small bowl place the warm water, sugar and yeast and set to sponge for 5 minutes.To the flour, add the yeast mixture and enough water to make a slightly firm dough.Mix well, cover with a damp cloth and allow to rise for 1 1/2 hours.For the filling, heat the oil in a heavy skillet, add onion, garlic and 1 heaped tablespoon of curry powder mixed with 1/4 cup water.Sauté for a few minutes.Add the channa, stir to coat well and cook for five minutes.Add 1 cup water, gheera, salt and pepper; cover, lower heat and simmer until the peas are very soft (20-30 minutes).When the channa is finished it should be moist and soft.Add pepper sauce and season to taste with additional salt if desired.For the bara: The dough should be punched down and allowed to sit for 10 to 15 minutes.To shape the bara, take 1 tablespoon of the dough and flatten to a round, 4 or 5 inches in diameter.Use oil to moisten palms of your hands so that the dough won’t stick to them 🙂Fry the baras in hot oil until puffy (about 15 seconds per side), turn once and drain on kitchen paperWhen all are cooked, fill with channa by placing a heaping tablespoon of the cooked filling on each bara, covering with another to form a sandwich. Makes 6 Tips for Success Texture Matters: Bara should be soft, spongy, and flexible. If yours turns out bready like fried bake, the dough might be too thick or not rested enough. Feel free to reach out for troubleshooting tips. Don’t Skip the Resting Time: Letting the dough rise and rest properly is essential for achieving that signature airy, chewy texture. Patience is key! Customise Your Heat Level: The beauty of doubles is in its customisation. Whether you like it mild or spicy, control the pepper sauce to suit your taste. Play with Chutneys: Tamarind is classic, but you can also add mango kuchela, cucumber chutney, or a drizzle of garlic sauce. Each adds a new dimension to the flavour. Serve Immediately: Doubles are best eaten fresh and warm. If preparing ahead, keep the baras wrapped in a towel to retain softness, and assemble right before serving. Doubles Around the World As Trinidadians migrated to the UK, Canada, the U.S., and beyond, doubles found new homes in international cities. Today, you can find this street food delight in: Brooklyn, New York: Crown Heights and Flatbush are home to longstanding Trini bakeries and roti shops. Toronto, Canada: The annual Caribana festival isn’t complete without a doubles vendor. London, UK: The Notting Hill Carnival offers a chance to grab doubles while soaking in Caribbean vibes. Social media has also played a role in doubles’ rise—videos of people trying it for the first time often go viral, with reactions ranging from shock at the spice to awe at the flavour bomb in such a humble package. The Future of Doubles Trinidad doubles are more than food—they’re a cultural statement, a comfort, a reminder of home, and now, a global culinary ambassador. As more people embrace plant-based eating, authentic street food, and bold flavour profiles, doubles are perfectly poised to keep rising in popularity. Whether you’re a longtime fan or discovering it for the first time, doubles invite you into a world of flavour and history. It’s not just a sandwich—it’s a story, a tradition, and a celebration of our creativity and resilience. A Final Word from My Kitchen When I look at how far Trinidad doubles has come, it fills me with a quiet pride. I remember the early days of TriniGourmet—when few people outside our twin-island nation had even heard of doubles, let alone made it at home. Today, it’s humbling to see this humble chickpea sandwich become a cultural ambassador, standing tall among the global street food elite. If you’ve made it this far, I hope you now feel confident and inspired to try your hand at making Trinidad doubles from scratch. It may feel intimidating at first, but trust me—your kitchen is more powerful than you know. Ready for more? If you loved this deep dive into Trinidad doubles, you’ll absolutely adore my free downloadable eBook, “7 Sweet Trini Treats.” It’s packed with authentic recipes, stunning photos, and helpful tips to bring even more island magic into your home. Click here to download your free copy today—and let’s keep cooking, creating, and celebrating together. #### Mauby - an overview Mauby is one of my favorite Trini drinks. It is especially popular during this, the Carnival season. I grew up drinking it at my Aunt's house where it seemed she always had a full pitcher waiting for the arrival of me and her 101+ godchildren. Cool and refreshing, sweet and yet bitter, it's definitely an acquired taste. When I lived in the US the closest I could find to it was root beer (of which I naturally became a devotee). Mauby is made from the bark of the mauby tree. This bark can be bought at local markets, and sometimes the supermarket carries it as well. However for the lazier ones amongst us, mauby concentrate (shown below) is also available in large glass bottles. I have bought the concentrate a few times and I think it is a 'slightly below acceptable substitute' for the real thing, being overpoweringly sweet in my eyes and lacking sufficient 'bite'. I used it happily in the US though where scoring a bottle was like hitting the jackpot, so I imagine it will do if you are stranded in Wisconsin or Siberia :P Here in Trinidad we also have a carbonated version of mauby called Mauby Fizz (of which there is also a diet version). Now -that- I love as it strikes the perfect balance between bitter and sweet! :D From the Trinidad Guardian: The mauby bark comes from a tree belonging to the Rhamnaceae family, which is abundant in many Caribbean islands. It is found growing in thickets and woodlands, in dry coastal and limestone regions of southwest Puerto Rico, Culebra, St Croix, St Thomas, St John, Tortola and Angola. It flowers in July and fruits from September to March. The tree can also be grown in southern Florida, including the Florida Keys, Bahamas, Greater Antilles and Lesser Antilles, the south of St Vincent, southern Mexico and Guatemala. This bitter bark is known by more than one name, depending on the island where it is grown or consumed. The Dominican Republic calls it mabi; Cuba, jaya jabico; United States, soldier wood and naked wood; Bahamas, smooth snake bark; Haiti, bois mabi and bois de fer; Guadeloupe, bois mabi and mambee; Antigua, mabi; and of course, T&T, mauby. The sapwood is light brown and the heartwood is dark brown. The wood is hard and heavy, strong and durable. It is commonly used for posts in Puerto Rico. The tree is evergreen, usually ten-15 feet high and less than four feet in trunk diameter, with a spreading crown of thin foliage. The orange-brown bark is smooth on small trunks, but becomes fissured, splitting off the scales. The inner bark is light brown and bitter. Still can't get enough mauby? Check out this article from Slakethirst titled Mmmm?????? Mauby!, however do note that the recipe shared in that article bears no resemblance to the maubies that I know. :D #### Meatless Cassava Oiled-Down (recipe) 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 two most popular oil downs are breadfruit oil down and cassava oil down. Oil down is really something to experience first-hand, I am not sure that I can convey the creamy, buttery, saltiness that envelops one with each bite. Just trust me, it’s something you want to try for yourself" The local government here has been trying to encourage cassava production and for this I am glad. Mostly because it means that it can now be found in the frozen section of my neighbourhood supermarket already peeled and cored. Now even though I believe in buying from local farmers markets when it comes to ground provisions any method that I can see what I am getting before I buy it I am all for. Too many times we have bought ground provisions in the market and when you cut it open there are worms or rotten spots that render the useable part of one's purchase much less than budgeted for (and as a result more expensive in sum). So for the frozen cassava I am eternally grateful. From Privilege: Cooking in the Caribbean Cassava (Manioc, yuca, tapioca plant, mandioca, mogo, farine) originated in tropical Brazil. Long irregularly-shaped root - dark brown skin, white starchy flesh. Bitter variety poisonous until cooked. Also used for making laundry starch. Can be made into flour. Once the cassava is defrosted and chopped (and a few of the inner fibrous veins that still remained removed) this recipe couldn't be any simpler. And the final result is to die for. It has all the aroma and texture that characterizes oil down. Fragrant theme, buttery creamed coconut sauce, and the cassava? It is rendered melt in your mouth succulent and tender, and absorbs all the aroma and flavour of the coconut sauce. Meatless Cassava Oiled-Down From: Angostura.com Makes 6 servings INGREDIENTS: 3 lbs cassava 2 tbsp vegetable oil 1 cup chopped onion 4 cloves garlic, chopped ½ hot pepper, seeded and minced, optional 2 large pimento peppers, seeded and chopped 3/4 cup fresh chive, chopped 2 tbsp fresh thyme, chopped 3 cups coconut milk 2 tsp Angostura aromatic bitters 1 hot pepper, left whole, optional 15m l tbsp) (1 cooking margarine 3 teaspoons salt DIRECTIONS: 1. Peel and cut cassava into 2" lengths, slice the pieces down the centre and remove the coarse inner vein. 2. In a large heavy skillet heat oil, add onions, garlic, pepper, pimentos, chive and thyme. 3. Sauté until fragrant, about 4 minutes. 4. Add the coconut milk and Angostura® aromatic bitters and bring mixture to a boil, lower heat and add cassava. 5. Drop in whole hot pepper at this point. 6. Add cooking margarine and salt and stir. 7. Cover mixture and simmer for about 25 to 30 minutes until all the coconut milk has been absorbed and the cassava is cooked and tender. There should be only a small amount of coconut oil in the pan. 8. Remove whole hot pepper before serving. Amazon.com Widgets For more West Indian recipes check out the Caribbean Cookbook section of Veni Mangé - the Trinigourmet Amazon bookstore! This post was originally published on September 13, 2007. It has been updated once since then. #### Mexican Turtle Cheesecake with Banana Rum Sauce (recipe) Here it is, down to the wire. Still über busy but I wasn't gonna let the posting date for this month's Daring Baker's Challenge pass me by! The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge. I have made cheesecakes in the past but it's been a long while and I was very excited to try this challenge because the recipe provided was more of a template than a blueprint. Not only did the hosts provide variations for us to choose from, they really encouraged us to let our imaginations run wild re: accompaniments :) Using the basic recipe (available at Jenny Bakes) as my guide I decided to add in some chocolate, cayenne and cinnamon to make the Mexican Turtle adaptation. For my crust I decided to try out a local pre-made mixture (that was quite excellent actually, Sharon's is yet to let me down) and as the side I came up with a Banana Rum Sauce (due to a surplus banana supply courtesy of a birthday fruit basket). Another change that I made to the original recipe was I placed a pan of water below the cheesecake rather than immersing the cheesecake in the water itself. This was more because I was using a springform pan and didn't want to risk leakage. I must say I am intrigued by the water immersion method though, and am considering using a regular or disposable cake pan to give it a try sometime :) Even though the cake looked slightly odd when it first came out the oven (the surface had bubbly mounds that reminded me of a pizza) J told me to relax and let it settle overnight as recommended. Sage advice as everything looked a lot better the next morning. There was more cracking around the circumference than I would have liked and I wonder if this had to do with using a black springform pan, or not immersing it in the water? More trial and error may be necessary in the future. Still, at the end of the day, a recipe's success for me lies in its taste. So how was it? It definitely hit it out of the park. Without a doubt this is the creamiest and smoothest cheesecake that I've made to date. The amount of chocolate, cayenne and cinnamon in the variation left a very delicate impression which though pleasing was probably a little less bold than I was going for, so when making it again I think I will double (or maybe even triple) each :P And the banana rum sauce? It was sublime and really complemented the mild chocolate flavour of the cheesecake. Be sure to caramelize the bananas and the sauce until a deep golden brown color is achieved. The bananas really should be almost seamless texturally from the sauce itself :) I think this sauce would also be great with milder flavoured icecreams, such as vanilla as well, and with pancakes. Play around why don't ya? :) Sarina's Banana Rum Sauce INGREDIENTS: 1 cup brown sugar 1 thinly sliced banana 3 tablespoons cornstarch 1/4 teaspoon salt 1/2 cup water 2 tablespoons butter 2 teaspoons rum METHOD: 1. Combine brown sugar, cornstarch, bananas, salt and water 2. Cook over medium heat, stirring constantly until bubbly 3. Turn heat to low and let simmer until bananas are golden brown 4. Add butter and rum and stir until butter is melted 5. Cool #### Mid-80's Stag Commercial (video) In the 80's there were no two bigger rivals in the local Beer trade than Stag and Carib. Both had ad campaigns using local musical icons and slick marketing campaigns. In the above minimalist ad, Calypso King of the World, The Mighty Sparrow waxes poetic on its virtues :) Although in random talks with people Stag seemed to be the sentimental favourite, at the end of the day it was Carib though that reigned supreme when it acquired the Stag brand, ending the back and forth, once and for all. From CaribBeer.com Stag Lager Beer was first brewed by the National Brewing Company (N.B.C), in conjunction with La Batts of Canada, who held a majority share holding in the company. The beer was launched on Carnival Friday 1973 in a 275ml A-line amber bottle. In the following year, its packaging moved to a 6 inch, 250ml green bottle. The Stag bottle was produced in glass of a specific green colouration of a consistent wavelength, which helped to maintain its brewery fresh taste for long periods through its protective value from sunlight. In 1995 Stag moved to an 8 inch, 275ml green bottle, competing at price parity with Carib Lager and other beers. As the brand developed and strengthened over time, its sales have grown and continue to grow. Stag was positioned as a strong mass-market brand with its own unique identity and slightly bitter taste with a European taste profile. Throughout the next thirty-four years the brand's positioning was further developed to one that focused on “Maleness” with Extreme Stamina, Tenacity and Greatness. Positioning: Stag Lager beer - a beer of consistent quality with a distinct, slightly bitter European profile, conveys strength, individualism and masculinity. Its personality is one that is strong-minded, educated, youthful, passionate and positive, motivating consumers to conquer challenges and live life to the fullest – to become the ultimate male, full of power, strength and control. Stag is the preferred beer for the youthful and masculine, who are strong-minded, active, outgoing, interested in sports and enjoys socializing – “Living life to its fullest.” Its reputation for providing consistent quality and distinct superb great taste, sought by young adult males, earns this beer the legend - A Man's Beer . Stag – A MAN'S BEER. ETA: Oddly enough, upon the acquisition of Stag, Carib took Stag from "The People's Beer", to "A Man's Beer". This move was seen as puzzling and hurtful to many of their loyal female patrons. I remember a friend of mine writing a particularly passionate letter, that was obviously unheeded. As can be viewed in the write-up above, Carib has continued to position and market Stag as the embodiment liquid testosterone, a stance that readers such as Wizzythestick (see below) have had to grudgingly accept. #### Mom's Birthday Spread - Ciabatta! Fettucine! Cookies! What better way to launch my menu plan posts than with the offerings that I made for my mother's birthday today? :) The reason I came up with this category is cos I know how overwhelming it can be sometimes to decide what goes with what. Sometimes you just want someone to put together the combinations for you. Well, I know I do! LOL! OK ok ok. On to the food. What did I make? Well here was the morning's offerings (yes morning... the lady has gone off to a bday tea. aiaiaiai!) Menu Bread: Freshly Baked Ciabatta Entr???e: Chickpea Fettucine Dessert: Rumprint Cookies Yummers no? I think so! :) No-Stress Methodology (leaves plenty of gaps for cleanup + things to go wrong, cos they will! :P) : The Afternoon Before: Prepare sponge for Ciabatta 4 Hours Before: Continue Ciabatta dough 3 3/4 Hours Before: Ciabatta's First Rising 3 1/2 Hours Before: Make dough for Rumprint Cookies - put in fridge to chill 2 1/2 Hours Before: Bake Rumprint Cookies, Form Ciabatta into loaves (second rising) 2 Hours Before: Make icing for Rumprint Cookies 1 Hour 45 Minutes Before: Pipe icing onto Rum Cookies - Chill 1 Hour Before: Bake Ciabatta 30 Minutes Before: Prepare Chickpea Fettucine #### Mom's Curried Eggplant, Curried Pumpkin and Rice Just a photo of a random lunch mom made recently. She also made curried chicken but I wasn't in the mood for any :) #### Mom's Curry Chicken and Saim Mom's Curry Chicken and Saim Aaaah, there's nothing like cooking in harmony with the seasons. Currently one of my favorite vegetables, saim (a type of broad bean), is in season and like Chennette's mom, my mother has been going a bit buckwild with it :D I certainly don't mind! HAPPY NEW YEAR EVERYONE! :D #### Morgan Freeman and Friends: Caribbean Cooking for a Cause Book Description: In September 2004, Hurricane Ivan ravaged the small Caribbean island of Grenada, destroying homes and changing lives forever. Longtime island-lover Morgan Freeman established the Grenada Relief Fund in 2005. Now comes this beautiful cookbook, bringing together a bevy of celebrities to benefit this island in need. Click here to purchase "Morgan Freeman and Friends: Caribbean Cooking for a Cause" #### Mother's Day 2007! I'm sitting here watching a Japanese chef on Discovery Travel & Living and finishing up my menu plan for this Mother's Day.We're gonna be having the following for a late lunch, and Tuesday mom and I will have a girl's day out to see Spiderman 3. Hmm wonder what snacks I can whip up to sneak in!? :lol: • Fresh Green Bean Salad• Baked Ziti with Cauliflower• Friendship Cookies• Sarina's Sparkling Ginger-Lime Shandy #### Mother's Day Menu 2010 Birds in my mother's garden (May 2010) Happy Mother's Day everyone. Hope it is a happy and safe one :) Am getting an early pre-dawn start on this year's menu :) • Fresh Green Bean Salad • Fillet A La Veracruzana (Rachael Ray Show) • Black Beans in Spicy Tamarind Sauce • Sarina's Sparkling Ginger-Lime Shandy • Sugar-free icecream Amazon.com Widgets For more recipes like these check out the General Cookbook section of Veni Mangé - The Trinigourmet Amazon Bookstore! #### MovieTowne Forget about popcorn, when I go to the movies I'm all about the steak fries and MovieTowne's are the greatest! I don't know what they season them with, and I've tried to figure it out. I suspect there is some seasoning salt going on, and maybe a little Italian seasoning. They are always perfectly crispy on the outside and light and airy on the inside. Drizzled with ketchup and hot pepper sauce and they're all I need to enjoy a flick (along with a large sorrel soda) :D The onion rings keep tempting me to stray but I've maintained my loyalty so far :) I suspect I can easily consume 3 days worth of calories in one MovieTowne jaunt so it's probably a good thing I only go every few months or so :P #### MSG and Me Recently, within minutes of eating one of my mother's egg foo yungs, I found myself developing a splitting migraine headache and growing weak. The onset was so rapid and violent that I became alarmed. Only a few days prior the same incident had happened to me, and somewhere within my consciousness I remembered that it also was after I had had one of her meals. In the past only one ingredient has had this effect on me so quickly after eating. Had she forgotten? Or did she (like so many others) think it was something she could slip past me? "Mom did you put Vetsin in the omelettes?" "Yes, just a little though, why?" Let's just say that my calmness ended at that point. MSG sensitivity is no laughing matter however, like most food intolerances, it's a condition that is easily overlooked and diminished by those who are not affected. My mother has had a severe gluten allergy as of earlier this year, so after a few moments she did apologize, but the damage was done. I popped two Syndol and was off to bed for several hours. Considering that I had an especially large workload that day, you can believe this was not a welcome 'beauty sleep'. Last month, the renowned food writer Michael Ruhlman posted a strongly worded essay entitled "A Nation of Culinary Sissies". In it he links to a NY Times article which he claims 'thoroughly debunks' people's claims of MSG sensitivity. After having read the article however I have to wonder about his reading comprehension skills. Nowhere in the article did it state that MSG sensitivity did not exist.. All it states is that for the vast majority of people negative side effects are not experienced when MSG is consumed in so called normal amounts. Well duh! If it was otherwise, it would have probably been banned by now. What that wording concedes however is that negative effects may occur should consumption excede "normal amounts" and that there is also a minority of the population who may experience side effects with even "normal" ingestion. If you think I am reading too much into that phrase, keep in mind that the New York Times itself found it fit to add a postscript to the article stating: An article last Wednesday about the widespread use of monosodium glutamate by cooks around the world misstated the role of excitotoxins, which may include MSG. They can raise levels of glutamate, which can overstimulate neurons, not neurotransmitters. (Glutamate is itself a neurotransmitter.) This phrase, which at first may seem like gobledygook, is key, because it is this -acknowledged- overstimulation of neurons which lies at the root of MSG sensitivity, more on that later. The New York Times article then goes on to cite that a 1995 Food and Drug Administration survey cleared MSG as a health risk for the vast majority of consumers. (Again that key phrase 'vast majority'). Because that phrase 'vast majority' is a red flag to my analytical mind I decided to search out that 1995 survey (going over first-hand materials is an obsession I've had since my college days). What I found showed that indeed often what is not quoted, is more important than what is. You can read the report at this link on the FDA's website, however I will repost here some of the key points: "A 1995 report from the Federation of American Societies for Experimental Biology (FASEB), an independent body of scientists identifies two groups of people who may develop a condition the report refers to as 'MSG symptom complex.' One group is those who may be intolerant to MSG when eaten in a large quantity. The second is a group of people with severe, poorly controlled asthma. These people, in addition to being prone to MSG symptom complex, may suffer temporary worsening of asthmatic symptoms after consuming MSG. The MSG dosage that produced reactions in these people ranged from 0.5 grams to 2.5 grams... "The agency believes that the report provides the basis to require glutamate labeling. FDA will propose that foods containing significant amounts of free glutamate (not bound in protein along with other amino acids) declare glutamate on the label. This would allow consumers to distinguish between foods with insignificant free glutamate levels and those that might contribute to a reaction... "Among the report's key findings: An unknown percentage of the population may react to MSG and develop MSG symptom complex, a condition characterized by one or more of the following symptoms: burning sensation in the back of the neck, forearms and chest numbness in the back of the neck, radiating to the arms and back tingling, warmth and weakness in the face, temples, upper back, neck and arms facial pressure or tightness chest pain headache nausea rapid heartbeat bronchospasm (difficulty breathing) in MSG-intolerant people with asthma drowsiness weakness "In otherwise healthy MSG-intolerant people, the MSG symptom complex tends to occur within one hour after eating 3 grams or more of MSG on an empty stomach or without other food. A typical serving of glutamate-treated food contains less than 0.5 grams of MSG. A reaction is most likely if the MSG is eaten in a large quantity or in a liquid, such as a clear soup. "Severe, poorly controlled asthma may be a predisposing medical condition for MSG symptom complex... "The level of vitamin B6 in a person's body plays a role in glutamate metabolism, and the possible impact of marginal B6 intake should be considered in future research... How this report could have been used to support the premise that MSG sensitivity does not exist boggles my mind. In the end it was the power of the food lobbies that blocked the FDA's proposal to have MSG content clearly identified on commercial products, not a lack of evidence. The food lobbies have also provided substantial funding towards other studies which not surprisingly have shown MSG as benign. In the end the MSG situation is not much different from those with peanut or shellfish allergies. Overwhelmingly we would never move to have peanuts or lobsters labelled as a public threat or a poison, however we also acknowledge that there is a small percentage of the population that can not consume these items without life threatening consequences and thus most food labels and restaurants have evolved to allow consumers to make informed decisions. I would never make the claim that MSG sensitivity exists on a broad or proportionally substantive level. My parents can eat meals prepared with vetsin with apparent immunity. I have watched them do so for years. I however am not so lucky. I am a member of one of those minority groups who through genetics do have this sensitivity. This is something that the FDA has acknowledged, the Journal of the American Medical Association has acknowledged and the US National Library of Medicine. So why a prominent food blogger such as Michael Ruhlman would be so dismissive and irresponsible is beyond me. Clearly some just like to hear (or see) themselves talk! Further Reading: • MSG Free - Avoiding the hidden sources (CNN.com) The politics of MSG toxicity and the potentially life-threatening repercussions • What Makes Me MSG Sensitive? A very interesting look at genetic (and other) factors that can increase one's sensitivity to MSG. In my case it was interesting to learn that having Asperger's Syndrome (High Functioning Autism) may be what has made me vulnerable! Alcohol consumption also appears to intensify the reactions in those with MSG sensitivity. There are some restaurants that I have learnt (through trial and error) to only order juice at :) • Hidden Names of MSG This list is so long I'm not even going to try to memorize it all. Instead I'll make note of which places and recipes may set me off. And then either note the establishment, or if I made it myself, the ingredient list on any prepackaged products #### My Top 3 Caribbean Baking Recipes for November :) Chalk it up to my high functioning autism, or my devotion to High Fidelity, but I just LOVE making 'best of' and 'top' lists. That's why I'll be presenting them from time to time here. This time around I'm making a list of my Fave 3 Caribbean baked goods for November. Why for November? Well no reason really, maybe cos my Top 3 is constantly evolving and changing. So this is just a snapshot really, hope you enjoy it :) 1. Wholewheat Bake Simple. Hearty. Wholesome. I usually make this for Sunday breakfast. It's buttery and very filling, and preparation is a cinch! 2. Chocolate Rum-Raisin Cake This recipe came about as an ode to gluttony I suppose :) Rum and Raisin is my favorite flavour of icecream, and I loved chocolate chip brownies. I pondered "what would happen if I put the two together into cake form"? :) 3. Ciabatta Bread Although most people don't think of Italian food and Caribbean as going together there -are- Italian communities to be found. Here in Trinidad, street names like Prada in the area of St. Clair are a testimony to the Italian immigrants of yore. One of my favorite eateries used to be Giovanni's on Abercromby Street. Run by an Italian chef who fell in love with Trinidad, he now runs Ciao Vidalia at the Hotel Normandie. Another great authentic Italian eatery is Ristorante Garibaldi, and rounding the bunch we also have Il Colesseo, Panini Caf??? and the recently opened Caf??? del Mar at Crew's Inn. Anyways! This recipe for Ciabatta Bread creates a very light loaf, soft and chewy on the inside with a thin crunchy rustic crust. I made it for my mom??????s birthday and it was a huge hit. It's been linked to by TheFreshLoaf.com and so I've gotten quite a lot of traffic because of it. I hope that the visitors who tried it liked it as much as I did :D #### Mystery packages are on their way! A huge thanks to everyone who has patronised and donated to TriniGourmet's e-commerce and fundraising efforts to date. I'm working on ways to thank each of you individually. Until then, the above are just a sample of the freebies that are currently on their way to TriniGourmet's 'Customers of the Month' for 2007 (to date). Could one of them be you? :) #### Naparima Cookbook Order Updates! In other news... 2008 has barely begun and already it's stressing me out. The New Year literally started out with me submitting my first refund, in over a year of mailing out Naparima Cookbooks. And it wasn't the last... It appears that everything shipped on December 5th has gone AWOL. What makes this upsetting to me is that the packages were mailed promptly from my end and did arrive in the US, however the US Postal Service still has failed to forward them from the port of entry. Now I get to bear the brunt of everyone's frustrations... fun... (not). Looks like I'll be filing a few compensation claims with TTPost by the end of the month :? Over the past 4 months TTPost has made quite a few changes when it comes to the rules and regulations governing Express Mail packages. They've been inconvenient and timeconsuming enough for me to consider discontinuing my Naparima Book Service (and I do consider it a service, as opposed to the opinions of a few I am -definitely- not making any wild profits on this - I wish :lol: ). We'll see :( #### Nescafe Billboard Heading home, Churchill-Roosevelt Highway, 2007 #### New Additions To The Hyatt Sushi Menu! Hyatt Trinidad has added several new items to their sushi menu. Here are some of the new (and not so new) ones I tried recently! First up was drinks. I normally am a fan of the Toco Boi (Angostura 1919 rum, mint leaves, fresh coconut water, local nutmeg syrup) however this time I was feeling to 'stir things up' a little (yes, stale I know lol). Stepping out of my routine I decided it was time to give the '"Chutney Rhythm" a try. I didn't regret it one bit! Angostura white & 1919 rums, fresh mango and native clove syrup, it seemed like just  the sweet and savory jolt I needed to my system.  Mirella of TriniCooks.com, also a Toco Boi fangirl, decided to join my lead by ordering the Hyatt-ini. I may give that a go the next time around (look at that gorgeous ombre) although I think the Chutney Rhythm is gonna hold on to me for a little bit longer, hehe. The first new sushi roll that we tried was also the most dramatic. The Flaming Salmon roll is literally lit on fire before your eyes. The flames dance around the roll, gradually cooking the salmon strips to your preferred degree of doneness.   This is pretty close to cooked through. I myself love my salmon rare to raw so when we requested a second roll that's how we kept it. I loved the creaminess that the mayonnaise added to the already buttery texture of the salmon. This was a very comforting roll, and is kept from becoming one-note from the salty, crunchy bursts that the tobiko (flying fish roe) provided. If you're avoiding crustaceans ask for it without the crab sticks.     The second sushi roll that I tasted was the Salmon Katzu Roll (cooked salmon, cream cheese, sriracha, teriyaki sauce, tempura flakes). Thanks to the recently concluded Trinidad & Tobago Restaurant Week and my dinner at Kaizan Sushi, I now know that the term katsu applies to some form of breaded coating. Indeed, in this case the roll is encased by a thin tempura coating. I definitely enjoyed it, and am glad to see more sushi offerings at the Hyatt for those of us who may have to avoid shellfish & crustaceans.     Last on my list was going to be a long standing item on the menu, the Naruto Roll (tuna, salmon, spicy mayo, spring onion, green tobiko). Fortunately I was steered instead towards their Spicy Poke Salmon (salmon, sesame oil, lettuce, Japanese mayo, sesame seed, wakame, sriracha, tongarishi sushi rice, soy sauce). I think I have found a new DeputyDish™! Sure it looks gorgeous above, but it looks, and tastes, even better all mixed up!   Oh yeah, that's more like it! This serving can easily serve two or three as part of a multi-dish dinner. Or, one hungry person as a lone dish. At this point I was just being greedy, and was glad that Mirella was happy to help me out. Though, truth be told, I still pretty much finished it off on my own (confessional moment). The bright colors, fresh flavors, the crunchy, the creamy, the umami...  sigh...     At this point, there wasn't much more to do than to continue to converse and relax while watching the lazy Friday afternoon drift by through the sheer curtains that span the Hyatt Restaurant's waterfront view. A perfect ending to what had been an extremely hectic week on my side. I'm hearing more and more people state the Hyatt has now become their #1 spot for sushi locally. After the offerings I had this day and earlier this year I'm definitely inclined to agree. How about you?   #### New Commenting System Up! Hi everyone! I just wanted to take a moment to let you know that I recently upgraded the way that comments operate on TriniGourmet.com. Previously I moderated every comment as the site receives a strange amount of hateful comments/attacks that I would rather not publish, and as to be expected, a fair amount of spam as well. Unfortunately as the comments can be quite numerous at times I don't always have a chance to respond in a timely manner to every question that is addressed (which leads to again, an increase in hateful comments/attacks - you can never win!). So, I've installed a new system that empowers each of you to take part and assist in the conversation AND moderation. Even better you can now log in with your Facebook account, Twitter account (if you have those!). So how can you get involved? • If you see a comment that poses a question that you can answer hit the reply button immediately below it to post your response. This will keep things nice and organized for future readers. • If you see a comment that you think is particularly good/intelligent/helpful 'promote it' by clicking the "thumbs up" icon. • If you see a comment that you think is abusive flag it for moderation by clicking the "Report Link" and/or downgrade it by clicking the "thumbs down" icon (see above). This is one of the longest running Trini food blogs on the Internet and I'd like to think my readership is one of the most informed and vibrant as well. Although my words/photos/recipes are an important part of the site, don't underestimate your contributions either! It's part of what makes what we have here so unique. I look forward to seeing how the site continues to evolve with this addition and I will award giveaways periodically to those users who are rated as the "most useful" as my way of saying 'Thank You' :) #### New Desserts at Hyatt Trinidad: 5 Sweet Escapes Unveiled! On March 15, I had the delightful opportunity to taste 5 new additions to the dessert menu at Hyatt Trinidad, and let me tell you, it was a journey of sweet discoveries that left me utterly enchanted. Today, I’m excited to share my indulgent adventure with you and to dive deeper into each creation. First up – the Pina Colada Gateaux. This was, for me, the most sophisticated offering of the afternoon. Rich coconut flavours mingling with sharp bursts of fresh mint and Malibu-infused pineapple, all nestled within a light coconut “snow” and encased in tempered chocolate bark. It’s a tropical paradise on a plate, perfect for those seeking new and exotic experiences. As we move on to the Brookie a la Mode, prepare to be transported to a chocolate lover’s heaven. Imagine sinking your teeth into warm chocolate chip cookie dough, topped with a decadent brownie. Caramel sauce and a scoop of velvety vanilla ice cream add the final flavour flourishes. It’s a symphony of sweet indulgence that’s sure to impress even the most discerning dessert connoisseurs. Now, let’s delve into the whimsical world of the Strawberry Shortcake. This isn’t your average shortcake – oh no. It’s a playful remix of childhood nostalgia, with vibrant flavors and textures that dance on your palate. Picture macerated berries, vanilla and strawberry cremeux all nestled atop a soaked shortcake and sprinkled with white chocolate cereal crumbles. Add a dollop of vanilla ice cream on the side and you have a delightful fusion of old-school charm and modern flair that’s bound to dazzle your taste buds. And then there’s the Espresso Tiramisu – a true powerhouse of flavor. Coffee lovers, rejoice! This dessert boasts intense coffee flavors, smooth mascarpone, and a rich chocolate espresso sauce that adds a vibrant contrast to every bite. It’s a sophisticated treat that’s perfect for rounding off any meal with a touch of indulgence. Spoiler alert: This narrowly edged out the Brookie a la Mode as my personal favourite! Last in the new additions to the Hyatt Trinidad dessert menu (but certainly not least), we have the Mango Cheesecake. This is a vegan and gluten-free delight that’s as refreshing as it is indulgent. A light and airy custard “cheesecake” accompanied by a luscious and intense mango and mint coulis with crispy sable breton. Chef Avanelle James truly outdid herself with these creations, and the portion sizes are so generous – perfect for sharing or treating yourself to something extra special. For those of you eager to impress your friends and family with these divine creations, look no further than the Waterfront restaurant at Hyatt Trinidad. Treat yourself to an unforgettable dining experience and embark on a sweet journey that’s bound to leave a lasting impression. Trust me, it’s an experience you won’t soon forget! #### New Year, New Approaches   Happy 2018 everyone! It feels like,  and has been, a year and a day since I last wrote in here. You can thank some over zealous Russian hackers for that. After slowly recovering from the death of my father in late 2015, and health issues of my own that consumed 2016 I gradually worked my way back into the kitchen and into the frame of mind to resume blogging full-time, only to realize that the site had been hacked in early 2017 and about 75% of my content was now gone. If you have been a reader from the early days you would know that that literally adds up to thousands of pages and hundreds of recipes. To say that it was an emotional blow would be an understatement however it was the kick I needed to realize that starting afresh in many way can be just what one needed. It had been a rough year and a half and I realized I was forcing myself to prematurely bounce back from the grieving process. I decided to continue my hiatus and to use the time to slowly revisit and reshape the site in a manner that was organic and true to myself. Mouthwatering bites from Taste Vinoteca What have I been up to? In that time I took up photography and bullet journalling, participated in a food-writing workshop, have been learning Korean(!) and launched another venture in that vein. I also continued popping up in food-related areas on such platforms as Loop, Trinidad's popular "Cup of Joe" TV program, and even the Travel Channel! Now I'm back with a new layout, a super-tight backup and online security system and a renewed vision. In my time off local food sites and food bloggers have proliferated. The scene is so different now from when I had started, and that makes me happy. I have never subscribed to a one size fits all approach to Caribbean food let alone Caribbean blogging. The more avenues for expression that exist the more one can pick and choose who aligns with one's own personal vibe. Likewise, sometimes it's the little differences as well that allow us to expand our idea of what is possible, or even 'authentic'. What an exciting time! Mango Chow (from my upcoming e-book "Vegan Glam by Request") Looking Ahead I'll continue to play my part in Trinidad and Tobago's online foodsphere, albeit in my own small way. And as for those missing posts? I have recovered most of them and will re-photograph, re-purpose and re-publish them gradually alongside new content. I look forward to rediscovering them and I hope you will too :) [random_content group_id=“85”] #### No Veal on hand? Use Chicken! Chicken is a meat that can be substituted easily for veal in dishes calling for this "baby" meat. You will be surprised how you won't really tell the difference in your recipes and the substitute will also save on you pocketbook. Source: Chicken replaces veal in piccata dish, The Valley Independent #### Nothing Like A Trini Xmas (video) The following article appeared in the 24th December, 2006 issue of the Trinidad Express. It's hard to believe that BWIA was still active then! Will you be spending the holidays where you want to be this year? I hope so! If not, hopefully the recipes posted so far (and still to come) will help :) HOME is best for the holidays, at least judging from the number of Trinis flying in for Christmas and the not-so-happy ones who are leaving. "When you live in a different country you die a little bit," Robert Mooking, home for his first Trini Christmas in 37 years said. "There is nothing like being in your own country, back with your roots. Its a feeling you can only get at home. That feeling of completely belonging. I come home to eat some black cake and re-live old times." Mooking has lived in Venezuela for the past 37 years where he has married and has a family. "Everything is not so different. In Venezuela there are pastels and parang, but there, New Year celebrations are more important. Still there is no place like home for the holidays." The two major airlines flying in to Piarco have both reported heavy in-flow passenger traffic and far fewer people departing. American Airlines country manager Ernesto Quidgley said flights coming in have been full starting from two Fridays ago. American has two daily flights from Miami with one flight a day from San Juan, Puerto Rico. "In-bound traffic is full. We expect departures to pick up after the holidays from about December 30." BWIA's corporate communications manager Dionne Ligoure said that the airline has had a "quite healthy" number of passengers coming in with full flights from North America. "There is just no comparison," Wayne Goitia Snr said. Goitia is here for Christmas for the first time in 25 years and has brought his 13-year-son to experience his first Trini Christmas. The Baltimore resident says he hates feeling cold and has gladly left the snow behind. "I feel like something was missing, something that I had to get back in touch with. There is nothing like being home. I can't wait to drink ponche de creme and souse and meet old friends." Odette Athanas is one of those "sad Trinis" leaving the island for the holidays. She has been living in Toronto, Canada for the past 32 years and came home for a village reunion. "My mother is ill so I want to go back to Canada to spend Christmas with her. It saddens me to leave," Athanas said. "I wish I could stay. I was so happy to see people still fixing up for Christmas, painting and baking. I want to parang and be in all the bacchanal. In Canada it so different. Nothing can compare to being home for the holidays." Point Fortin resident Lystra Grant is looking for something different this holiday season. She is leaving for a three month stint in New York. " I am looking for something a bit different this Christmas. To get away from the noise and rum drinking." One Irishman working here for the past year and on his way to Dublin said he would never take sides as to which Christmas was better, here or in his home country. "I enjoyed my Christmas here very much last year but this year I am going home to spend the time with my family." #### November is Latin Dancing, Cocktails & Dinner at the Hyatt Trinidad! DINNER, COCKTAILS AND LATIN DANCE Enjoy a scrumptious dinner and spend your Saturday night at the Hyatt Regency Trinidad learning to tango, cha cha, salsa or merengue. Latin Dance Schedule • November 3rd- Merengue •November 10th- Salsa • November 17th- Cha Cha • November 24th- Tango   YOUR EVENING AT THE HYATT TRINIDAD WILL CONSIST OF: • Cocktail Hour 6:00pm - 7:00pm Come meet your dance instructors and fellow dancers and have a welcome cocktail and hors d’oeuvres • Enjoy a Relaxing Dinner 7:00 - 8:30pm You will be treated to a wonderful 3-course pre-fix menu • Dance Instruction 8:30pm – 9:30pm Join us on the dance floor and we‘ll teach you the moves • On the Dancefloor 9:30pm - Midnight Practice what you have learned and enjoy a DJ to dance the night away Includes a welcome drink during cocktail hour, passed hors d’oeuvres, prix fixe dinner menu and Latin dance instruction.   DINNER AND LATIN DANCE $385.00TT per person exclusive of tax and service charge   YOUR COCKTAILS EXPERIENCE WILL CONSIST OF: • Cocktail and Tapas - 7:00pm - 8:30pm Join us on the Lobby Lounge Terrace where you will enjoy a Weclome Cocktail and your choice of a Tapas item. Includes a welcome drink, a Tapas item and Latin dance instruction.   COCKTAILS AND LATIN DANCE $149.00TT per person exclusive of tax and service charge   For more information please call 1  (868) 821-6550.   [random_content group_id=“88”] #### November's Top 3 Healthy Eating Tips Now that we are officially heading into holiday season I think it's time to remember that joyful eating and healthy eating -CAN- go together! You'll feel better engaging in moderation as well the following 3 quick tips for healthy eating during the holidays :) 1. Enjoy plenty of whole grains, fruits and vegetables. At least 1/2 of your bread/rice/cereal intake should be whole-grain. One way that I try to work more wholegrain into my diet is by using wholewheat (wholly or in part) in recipes when flour is called for. Also don't forget to enjoy 2-4 servings of fruit and 3-5 servings of vegetables on a daily basis as well. High in fiber these recommendations will also help to stave off those blood sugar lows that lead us to seek out unhealthy substitutes. 2. Order/prepare steamed vegetables as a side dish instead of starch. This is an easy way to work more vegetables into your diet without sacrificing taste or satisfaction. 3. Stay hydrated. Drinking 8-10 glasses of water will curb hunger pangs thus lowering your overall caloric intaking. Drinking water also counteracts the dehydrating effect of the additional alcohol that many of us consume at this time of year ;) #### Nyam #1: Lifespan of a Chennette In the past few months I've gotten to know so many fine food blogs. After a while of reading a blog regularly I find that I also start to become curious about the mind and history of the person behind it. That's why I decided that I would start a feature that I'm calling 'Nyam'. 'Nyam' is Jamaican for eat/chew, esp. when the consumption is hearty and joyful. By posing some of my favorite food bloggers with the questions that their blog has raised in my mind I hope not only to give my curiousity something to 'nyam' on, but also yours :D For this first installment of 'Nyam' I thought I'd turn the spotlight onto a Trinidadian food blogger who has been really friendly and supportive towards me and TriniGourmet from the beginning :) I have 'borrowed' her pictures more than a few times to illustrate my posts and it seems only fair that I now launch this platform by further highlighting her and her excellent blog Lifespan of a Chennette. :) Like all subsequent participants will be, she was first asked to submit a photograph that represented her :) Silly me though, I never thought to ask her why she calls herself 'Chennette' (the local name for guinep) :lol: 1. What is this picture of, and why do you feel it represents you accurately? My picture is sugarcane on the road. This is one of the major roads in my area, all through the sugarcane fields in Central and when the cane is in arrow I always feel for certain that I am coming home. Living in the sugarcane belt in Trinidad, coming from Central, but working and studying in the North (and "East") and having to commute to home, have all shaped who I am as a Trini. So I love this picture because it speaks to me of home, family and my personal history. Which are all connected to my food history. 2. Describe your foodie evolution. When (and how) did you become interested in cooking and food culture? I think I have always been a foodie. I grew up being a little server girl at Mom's dinner parties (Mom is incapable of inviting less than 25 people over). She always cooked with us in the kitchen and she tried new things all the time, we helped to bake cookies and pick seasonings. It was part of my earliest memories being in the kitchen and waiting for goodies. All Mom's family are good cooks, so I guess it's hereditary, although they each have their specialties. And Dad (no matter what Mom says) always tries new things you make (with appropriate and sometimes snarky commentary) so there was always an appreciation of good food in the house. We all love food and growing up with Trini, Indo-Trini and Syrian food cultures and then occasional trips to the US (where we encountered Indian, Arab, African families on various campuses) just widened the appreciation of new foods. Even if we didn't always actually like them, or know what they were. Of course the actual learning to cook was not as smooth, since Mom, for all her good intentions, is a Kitchen-Comptroller. "Showing" you how to do things the right way all the time, but with great great difficulty letting you get brown spots on the dhalpuri or roll out a square paratha. Great great difficulty. Her mother was clearly a perfectionist as well. Although I always liked cooking, my actual varied cooking skills came when I was in UWI [University of the West Indies] and was forced to cook without the maternal net. Cook real food, not just cookies and pasta. And I missed the food so much I started to make roti, despite insisting to my mother the year before I was a rice eater and would not need to know how to make roti. My roommate and I tried sada roti, paratha, aloo pies, pholourie etc etc. Maybe that's why I like cooking with people around more than by myself. Not only do you have company, you also get people to eat all the food you end up making! But cooking as a student means that cooking for me was my relaxation and procrastination. Anyone who's lived with me knows that I cook when I am stressed, or if I have a paper due that I am trying to work out in my head. 3. The cuisine of Trinidad and Tobago is so varied, how have you traditionally explained it others? I think coming from Trinidad and Tobago was a big part of making me a foodie - many countries may have a variety of foods from different cultures, but in T&T there's a enormous level of assimilation and adaptation. Everyone makes pelau, and callaloo and dhal and curry and fried rice and noodles, bake, roti etc. And the foods you crave when you're away have nothing to do with your ethnic or cultural background. But this, to me, is T&T. I usually tell people that Trinis take food seriously, so there's no way we are going to marginalise or sideline any food item or culture that could satisfy our bellies. So, if something is good, we make it, we sell it, we buy it. And that has been historically the case. There's also an aspect to a Trini personality that's important. It could be good or bad, but we're relatively easygoing (or fun-loving, see Carnival). When we had no Parliament for effectively a year, there were no riots or serious disturbances; people went about their business like normal. Now, we could do with some more activism sometimes, but does mean we're not a society that will reject each other violently and certainly not when it comes to good food. So we assimilate and adapt. 4. What are your Top 3 local dishes and why? This is hard to determine. But I am going to choose 3 by the dishes I make sure to get whenever I touch down after a long absence. There are many more, but... 1. Pelau. I love pelau. I can eat it anytime and it's as distinctive as its maker. It's a complete balanced meal in one pot. Mmmm. 2. Doubles. Trini 'Doubles' - the ultimate street food Photo taken by the lovely and generous Chennette ;) 3. Bake and Shark from Maracas (that's not just the food I suppose, but the beach eating and the sand and wind) Is Macaroni Pie a local dish? [TG Responds: The amount of searches I get a day for Trinidad Macaroni Pie makes me wonder that too. When I lived in the US and made it for American friends none of them had had anything like it, though they said it was such a natural evolution from Mac n Cheese they don't know why they hadn't come up with it too. My (Jamaican) mother usually makes hers in a very un-Trini way, so I do think there is such a thing as a Trini Macaroni Pie and I'll be making that soon, so look out for it!] 5. Your blog entries often mention the celebrations and traditions of the Muslim calendar. Are there any local Muslim dishes and/or traditions that you think of as distinctly Trinidadian? Sharing sawine [my link is to a recipe called semiya that looks and sounds almost exact in description to Trinidad sawine] on Eid day from glass jugs, a tray with glasses of sawine or buckets to your non-Muslim neighbours (I know my family has progressed to using styrofoam containers for convenience, but it's based on the same principles). After Eid prayers, making the rounds house-to-house to all the Muslim homes in the village eating and trying out people's specialities. As for distinctive Trini Muslim dishes - that's always difficult, because I don't know the whole cuisine of India and some of our dishes that I haven't seen elsewhere may actually be found in some regional Indian cuisines. But our Gulab Jamoon maybe - Barfi with SPRINKLES!! Halwa from rice flour, cream of wheat, or wheat flour - made a bit differently I think than Indian. Goolgoola (banana fritters). Googia (coconut roti or fried coconut pie). ### That concluded my little Nyam session with Chennette. I hope you all enjoyed it :) Now go visit her and tell her TriniGourmet sent ya :lol: #### Nyam #2: Canada's kslobodian is sump.tuo.us Confused by my title? Don't be :) This is simply the second in my Nyam series :) For those who are newer to this blog, Nyam was a series I started last year where I interview the creators of food blogs that capture my imagination and appetite :) My first interview was with fellow Trini blogger Chennette. This time I shifted my gaze to the far north, Vancouver Canada to be exact. Canada is a country that I have never been to but have always been curious about, having had friends from there, and of course being Trini I know more than my share of locals who have migrated there. Kslobodian a.k.a Kimberley is a Canadian blogger and as a graduate of an actual culinary program I of course envy her immensely ;) Enjoy our little tete-a-tete :D 1. What is the above picture of, and why do you feel it represents you accurately? Who looks happier, the person sitting at the desk, or the one who has just made a bunch of chocolates? I am very glad that I left my administrative job to pursue a different career path and am much happier focusing on food. 2. Describe your foodie evolution. When (and how) did you become interested in cooking and food culture? Food was a major part of my childhood. Everyone in my family likes to cook and gatherings focused around fresh and plentiful homemade items. As a little kid, I remember feeling shy when I would take lunch to school because mine was always so big! My mom would literally pack me a picnic every time. Despite feeling that way, I savored everything. As I got older, I embraced the fact that I loved to eat delicious food and am not at all shy about eating and enjoying myself. Exploring restaurants in my late teens and trying to replicate dishes in my own kitchen was a fun challenge for me. I would be delighted when I had the chance to entertain family and friends. Even though some dinner parties were stressful, due to elaborate menus, they always came together and were worth it. I loved operating my home-based chocolate business too. After working a full day at the office, I would go home and start making chocolates. I was always amazed at how quickly the chocolate-making hours went by. It never felt like "work". Traveling has influenced my taste buds the most. No matter where I go, how extremely different one culture is from another, I feel I can become connected to it through food. It is a wonderful and personal thing to share with loved ones and with strangers. I am often more interested in local markets and eating food with locals than I am about seeing museums and monuments when I travel. It finally clicked a few years back that my career path should include food. Sweet or savory, food has always brought me joy. Whether I cook for family and friends, smother them with chocolate, or travel the world tasting and learning about different cuisines, I get tremendous pleasure out of it. 3. Although I only know a few Canadian food bloggers I've noticed that as a group you seem noticeably quieter on 'Canadian' as a culinary/cultural identity than many bloggers from other countries. Why do you think this is? And, what are your top three favorite 'quintessentially Canadian' dishes? I think it is difficult to have one identity because Canada is known for its cultural diversity, which has an amazing impact on what is available. For example, the Ukrainian mainstays I grew up with were perogies, cabbage rolls, and kielbasa, while my husband would revel in the dishes his mother brought with her from South America. Most of my friends came from different backgrounds too, so Canadians are definitely spoiled with the smorgasbord of choices available to us. In Canada, specialty foods vary from region to region, and I'm still learning about the ingredients and artisan products that are available around the country. Popular foods in Canada range from fresh lobster in Nova Scotia, poutine and maple syrup in Quebec, salmon from the pacific, and wild game from the across the country. Wines from the Okanagan are world class and vineyards are popping up all over interior BC. Long ago, family vacations would include fruit picking, so I can't wait to revisit the Okanagan this summer and do the same. 4. What would you say are the top 3 lessons you've gained from formal culinary training? Keep an open mind. Even though I trained in 2 different schools, all Chefs have different approaches and techniques. One method is not 'the only' method. Absorb everything you learn and apply what works for you. For me, personally, I had a bit of an illusion that I would automatically open my own business. Not to say it can't be done, but formal training helps you to realize the challenges and complexities of undertaking such a task. Everyone in the business needs to be involved for the right reasons and that team can be difficult to find. Nobody is going to love your business as much as you do, unless you give them incentive to. You can never learn it all but master what you do. 5. Do you have any advice to others about how to choose a culinary school/program? What to look out for, etc.? I have written a couple of posts regarding my experience in choosing a culinary and pastry school: ?????? How to Choose the Right Culinary School ?????? 25 FAQs on Culinary and Pastry School My main piece of advice is to job shadow people in the industry. If your goal is to open a café or a high-end bed and breakfast, find the one you love and visit it. Talk to the owner and their employees to find out what it is really like to run that kind of establishment. If you think you want to work in a restaurant, find the one you admire and ask to observe. There is nothing more powerful than talking to someone who is doing it and take notes about what they do well and what they don't. ### That concluded my little Nyam session with Kslobodian I hope you all enjoyed it :) Now go visit her and tell her TriniGourmet sent ya :lol: #### Oil Down Oil Down, is a colloquial Caribbean name for any dish of 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 two most popular oil downs are breadfruit oil down and cassava oil down. Oil down is really something to experience first-hand, I am not sure that I can convey the creamy, buttery, saltiness that envelops one with each bite. Just trust me, it's something you want to try for yourself :) I hope to be making a cassava oil down that I will share with y'all in the near future. Until then Trini food blogger 'can cook, must cook' has 2 classic recipes for a breadfruit oil down over at her blog. Check it out! #### Ole Year Offerings (2006): Coquito and Black Bean Hummus Here it is, the last in my Ole Year Offerings series. And it is the ultimate in 'last-minute' entertaining. Neither of the dishes requires any cooking! That's right, just combine and serve! It doesn't get any easier than this :D In keeping with the ' 'still secret' Black & White Theme of January's Blog Party I decided I would make 2 bottles of creamy eggless Coquito and offset it with some garlicky Black Bean Hummus. What is Coquito you ask? Well it is basically Puerto Rico's version of Trinidad's Punch de Creme, the main difference is that they add coconut cream (thus the name)! IT'S SO YUM! Funny thing as I have been making this drink (along with the other traditional Trinidadian Christmas drinks) I really realized how much it seems rum is part of the Caribbean cultural appetite. I have always heard foreigners equating the Caribbean with rum but I never really identified with that imagery (and much of the imagery still seems ridiculous), however thanks to food blogs I can understand why they would get the impressions that they do! I find it funny how each region seemed to hanker down along the same culinary themes. The American and European blogs in particular this month have been overflowing with cookies and other baked goods. The Caribbean (Trini) foodies are all about the sorrel, black cake and punch de creme (rum, rum and more rum). The Indian food bloggers although they mention the holiday I could not detect any culinary changes brought about as a result of the holiday. Those are the main trends that I noticed in my unscientific net prowls :) These little cultural gleanings through the foods we prepare are all so fascinating, lovely, and most of all fun, to me (the former sociology major) :) So, a Happy 2007 to everyone! :D Let's keep loving, learning, sharing and let's not forget, EATING :D Coquito (eggless) Ingredients: 2 15 oz. cans coconut cream 1 can sweetened condensed milk (14 oz) 1 can evaporated milk (14 oz.) - I used coconut evaporated milk, so yum! 1 teaspoon vanilla extract 1 1/2 cups white rum 1 tablespoon ground cinnamon 1 pinch ras al hanout 1 tsp Angostura bitters (optional) Q: How much do I love Coconut Evaporated Milk? A: Oh so very much! :D Directions: 1. Blend all ingredients in a blender on high for 5 minutes 2. Refrigerate and serve cold. Serving Size: Makes 2 bottles Black Bean Hummus (adapted from a recipe in Judith Choate's highly excellent 'Homemade: Delicious Foods to Make and Give') Ingredients: 1 16oz can of black beans 1/4 cup tahini 4 cloves garlic, chopped 1 lime, juiced 1/4 cup parsley, chopped 1 tablespoon olive oil coarse salt, to taste Directions: 1. Drain the beans through a sieve, separately reserving the liquid 2. Combine the beans with the tahini and garlic in the bowl of a food processor fitted with the metal blade. 3. Process to a smooth puree 4. With the motor running, add the lemon juice and enough of the reserved bean liquid to make a thick but spreadable mixture. 5. Stir in the parsley (reserve some for garnish) and season with salt. 6. Stir in 1 tablespoon olive oil 7. Drizzle top with additional oil and sprinkle with reserved parsley Makes 2 cups #### Ole Year Offerings (2006): Moroccan Eggplant Salad Here in Trinidad the eggplant has way more names than I think any one vegetable should have. We call it eggplant, aubergine, melongene and baigan. My mother, being of Jamaican stock also calls it garden egg. Now why should this funny purple thing illicit so many references? I have no clue, but I do know that whatever name it goes by it is one of my favorite ingredients! :) This vegetarian eggplant salad is a cinch to put together from beginning to end. I serve it with crackers or the cornmeal cakes shown below. Moroccan Eggplant Salad -------------------------------------------------------------------------------- Recipe By: The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews Serving Size: 4 Ingredients: 2 large eggplants, pricked with a fork 2 cloves, garlic mashed 2 tablespoons minced fresh cilantro 1/2 teapsoon paprika 1/2 teaspoon salt 2 tablespoons olive oil juice from 1 lemon Directions: 1. Place the eggplants on a baking sheet and preheat the broiler with a rack about 5 inches from the heat. 2. Broil the eggplants until tender, about 15 to 20 minutes, or until the outer skin becomes charred. 3. Halve the eggplants and scoop out the pulp 4. Using a fork, mash the eggplant with the garlic and cilantro in a medium bowl. This is Trinidad's cilantro. We call it chadon beni (pron. SHAdow-BENee) or bhandhania. It is also known as culantro or Mexican cilantro as well as Long Coriander and Mexican Coriander. You can find it growing quite easily in the outdoors. There is a patch of it on my neighbor's lawn that we harvest quite merrily when needed :P From Wikipedia: Eryngium foetidum (also known as Bhandhanya, Chandon benit, Culantro, Fitweed, Long coriander, Mexican coriander, Wild coriander, Recao, Spiritweed, Ng??? gai, Sawtooth, and Saw-leaf herb), is a tropical perennial and annual herb in the family Apiaceae. It is native to Mexico and South America, but is cultivated worldwide. E. foetidum is widely used in seasoning and marinating in the Caribbean. It is also used extensively in Thailand, India, Vietnam, and other parts of Asia as a culinary herb. This variety of coriander dries well, retaining good color and flavor, making it valuable in the dried herb industry. It is sometimes used as a substitute for cilantro, but has a much stronger taste. Medicinally, the leaves and roots are used in tea to stimulate appetite, improve digestion, combat colic, soothe stomach pains, eliminate gases and as an aphrodisiac. 5. Add the paprika and salt 6. Heat the oil in a large skillet 7. Add the eggplant mixture and saute over medium-high heat until the oil is absorbed 8. When the eggplant mixture has cool, transfer to a serving plate and sprinkle with lemon juice. #### Ole Year Offerings (2006): Roasted Garlic White Pizza with Garlic Sauce Pizza is the ultimate crowd pleaser and this 'up-scale' vegetarian version is sure to be a hit with whatever crowd you have over for the New Year. I replaced the fontina with cheddar (much cheaper and also the traditional pizza cheese here in Trinidad :D), I don't think it was any the worse for the wear. I also replaced white flour with wholewheat (in the sauce and in some of the pizza dough) and worked the Parmesan into the pizza dough (the original recipe omitted exactly where the Parmesan went lol!). The garlic flavour isn't anywhere as overwhelming as you may think. I believe this is because of the slow roasting. I was also surprised that even though some of the garlic pieces had blackened bits the garlic itself wasn't bitter, instead they were chewy and almost candyish. Maybe this was cos of the slow cooking as well? I also added some coarsely chopped onions cos I knew otherwise there wouldn't be enough 'body' to the topping to convince my parents that this qualifed as 'food' :D I've also taken the liberty of rewriting the order of the ingredients and the instructions because I think the way the Food Network site laid it out makes it look a LOT more intimidating than it really is. Once the components have been made the dish takes 15 minutes tops to put together and pop into the oven (and it's out in 10!). The majority of the time is spent roasting the garlic and letting the pizza dough rise and time is doing all the work there! :) Roasted Garlic White Pizza with Garlic Sauce (adapted from this Food Network/Emeril Lagasse Recipe) Ingredients: For Roasted Garlic: 3 to 4 heads garlic, upper quarter removed 4 teaspoons olive oil Kosher salt Freshly ground black pepper For Parmesan Pizza Dough: 1 cup warm water (105 to 115 degrees F) 1 (1/4-ounce) envelope active dry yeast 1 teaspoon honey 2 tablespoons extra-virgin olive oil 2 3/4 cups unbleached all-purpose flour 1/2 cup finely grated Parmesan Pinch salt Yellow cornmeal, for sprinkling the baking sheet For Garlic Sauce: 1 cup water 2 tablespoons unsalted butter 2 tablespoons wholewheat flour 1/4 teaspoon plus a pinch salt 1/4 teaspoon cayenne pepper For Pizza Topping: 8 ounces fresh mozzarella, sliced 4 ounces grated cheddar 2 onions, coarsely chopped 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh parsley leaves Directions: Part 1: Roast the Garlic 1. Preheat the oven to 350 degrees F. 2. Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. 3. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. 4. Bake until the cloves are soft and golden, about 1 hour. 5. Remove from the oven and let sit until cool enough to handle. 6. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. 7. Set aside until needed. Part 2: Make the Pizza Dough 1. In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes. 2. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. 3. Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours. 4. Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle. Part 3: Make the Garlic Sauce (TIP: start this while the dough is rising so that it will be cool enough to spread once the dough is rolled out :) ) 1. Gently heat water in a small saucepan, just until barely simmering. Remove and keep covered. 2. In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. 3. Gradually add the warm water, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. 4. Remove from heat and add 10 of the roasted garlic cloves. 5. Pour the hot mixture into a blender, cover tightly, and process until smooth. 6. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface. Part 4: Assemble the Pizza 1. Place a pizza stone in the oven and preheat to 500 degrees F. 2. Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet. 3. Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. 4. Place sliced mozzarella on top of the sauce. 5. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated cheddar. 6. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. 7. Remove from the oven and sprinkle chopped herbs over the top. 8. Serve immediately. Serves 8 easily as a meal, 2 to 3 times more if served in appetizer portions! #### Ole Year Offerings (2006): Sarina's Mint Tea Cocktail Welcome to the first in my 'Ole Year Offerings' Series. In Trinidad 'Ole Year's' is how we refer to New Years Eve. Much as it is around the world it is a time for gathering, celebration and anticipation. Hopefully the recipes that I'll be sharing all this week will help you to organize an 'Ole Year's' that is both entertaining and stress-free. All of these recipes should go together pretty quickly. Actual kitchen time usually runs under 30 minutes (not counting 'resting periods'). This , my first offering, is a Mint Tea Cocktail. It's sweet with a sinuous rum undertone that sneaks up on you. Serve ice cold over crushed ice for maximum impact. Feel free to substitute the rum with apple juice for an equally refreshing 'mocktail'! :D Sarina's Mint Tea Cocktail -------------------------------------------------------------------------------- Serving Size: 4 Ingredients: Ice 4 bags mint tea 1 lime 1/2 cup rum Lime wedges or wheels, for garnish 2 cups sugar 2 cups water Directions: 1. Combine mint tea, sugar and water to make an iced tea. 2. Add remaining ingredients and stir to combine. 3. Chill and serve over crushed ice. #### Ole Year Offerings (2006): Trinidad Goolab Jamoon and Sarina's Passionate Mint Tea So far I have only shared savory dishes for New Year's so I thought it was time to mix it up with something sweet! Especially since the theme of this month's Sugar High Friday was Sugar Art! Goolab jamoon is a sweet finger food that is commonly served at Indian weddings, pujas and other celebrations here in Trinidad. It is made from a creamy fragrant dough that is deep fried and then drizzled with a reduced sugar syrup that quickly crystallizes on the doughy puffs providing both sweetness and sparkle. The syrup is usually made with white sugar which makes the puffs look like they have been covered in snow. I only had brown sugar on hand so the effect is not quite the same but it's still pretty no? ;) I have paired it with a concoction that I'm calling Sarina's Passionate Mint Tea. What's so passionate about it? Well the addition of passion fruit juice of course! I love love love love love all things passion fruit and am always looking for excuses to add the flavour to my concoctions :) Goolab Jamoon Ingredients: 4 cups flour 1 teaspoon cinnamon 1 teaspoon ground elychee (cardamom) 1 cup butter 1/2 cup water 1 can 14-oz condensed milk oil for frying 2 cups sugar 1 cup water Directions: 1. Sift flour into bowl and add spices 2. Add butter and rub into flour 3. Add liquids and knead to a smooth and stiff dough. You may need to add additional flour. Do so by the handful, kneading after each addition until you have a smooth silky dough that doesn't stick to your hands and is still shiny :) 4. Taking a tablespoon of dough each time roll into balls. Taper the ends until you have an oblong shape, then roll the ends further almost to a point. 5. Heat oil in a deep pot or wok and carefully deep fry until dark golden brown (use a medium heat or dough will burn) 6. Drain 7. Make a sugar syrup by boiling 2 cups sugar in 1 cup water until thick and very bubbly. When sugar spins a thread, boil for another two minutes 8. Pour hot and bubbly onto goolab jamoon. 9. Drain and coat with sugar syrup, turning to coat until sugar crystallizes Makes about 40 goolab jamoon Passionate Mint Tea Ingredients: 6 single tea bags (mint tea), steeped in 1 litre of hot water for 1 hour 4 cups (1 litre) hot water 1 1/2 cup passionfruit juice 2 cups simple syrup (2 cups sugar boiled in 2 cups water) 1 lime, juiced Directions: 1. Remove tea bags from cooled tea. 2. Add pineapple juice, pineapple syrup and lime juice. Mix thoroughly. 3. Serve ice cold over cracked ice #### Ole Year's Night Festivites - 2006 From yesterday's Newsday: "The Trini air is full of festivities at the height of the season ... It??????s parang here, cocktail parties there and dinners everywhere. Wondering where to go for a gourmet New Year??????s brunch or dinner? Can??????t figure out where to take the family to dine and party Old Year??????s night? Hotels and restaurants offer many dining options and feature menus that reflect an array of cultural influences. Some restaurants allow for inventive world cuisine serving Spanish, French, Indian, and Chinese-influenced dishes for the festive season. Caribbean specialties are also featured on most menus where a wide variety of local festive cuisine can be savoured. Kapok boasts of two of the finest restaurants under one roof. On old Year??????s night, each restaurant evokes a different mood. Bois Cano, with its beautiful rock garden waterfall and alfresco dining under the stars offers a grill menu with wine and champagne specials and live entertainment is provided for dining and later dancing as you ring in the new year. Tiki Village offers an a la carte menu with chef favourites and wine and champagne specials. Dress code is semi-formal. Traditionally, the restaurant is completely booked at least two weeks in advance for large family celebrations and live entertainment is provided for dining. The Hilton Hotel offers the right mix of recreation at the Grand Ballroom from 7pm - 3am for locals and visitors alike, with a New Year??????s Eve Retro Glitz and glamour with music and fashion from the 70??????s. Patrons can look forward to a Gala Buffet Menu, party favours and Premium bar, with entertainment by JMC 3VENI, Wendell Constantine and DJ Crosby. At the La Boucan where you can enjoy the ambience of Pool Terrace Garden Restaurant the Hilton also presents Simply Elegant Dinner and Dance from 7pm to 1am with a five-course dinner and complimentary champagne and live entertainment by DJ Remix Crowne Plaza will be hosting their customary gala dinner and dance. New Year??????s Eve Party goers can kick up their heels with light entertainment. Kariwak village in Tobago has been hosting New Year??????s parties for over 25 years and this year customers can look forward to a tradition of exquisite food and patrons can dance and dine well into the morning in a truly lively oasis. Old Year??????s night at the Laughing Buddha is a sure-fire way to ring in the New Year with friends and family. You can look forward to dining in true Japanese style. Reservations should be booked early for a New Year??????s Eve you may never forget. With the high inflation rate and the cost of living taking into account the price for elegant clothing and accessories, attending parties and dinners have drastically increased in cost. For this reason, many people have now opted to skip parties and dinners and attend church. Some churches have now taken into practice hosting their annual church dinner on New year??????s eve after their church services. This is becoming a very popular practice much to the satisfaction of church-goers. Many organisations have also opted to keep small-scale dinners as opposed to making reservations at various restaurants. Most of the clubs, hotels and restaurants around the island have opted not to have any elaborate festivities on New Year??????s Eve. For the festive season a large percent of individuals usually look forward to attending New Year??????s Eve parties and another huge percent opt for attending church services, New Year??????s eve, is very popular for most families since this is the time carded to host family reunions. Whether you opt to stay at home and ring in the new year with friends and family or you happen to find a cozy oasis to dine and dance and kick in the new year, whatever you do, have a happy New Year." #### One Day In The Life Of TriniGourmet This weekend on Twitter I learnt about a photo event called "One Day In The Life Of...". My interest was immediately piqued as Ilove taking random photo essays of the world around me. So, I joined the group, loaded fresh batteries in my camera and clicked away yesterday. If you're interested in checking out what I was up to last Sunday you can view the gallery via the images below :) www.flickr.com Tuluum's A Day In The Life photoset #### Open Call For Submissions! When I started TriniGourmet.com my aim was to feature and promote the distinctive cuisine of Trinidad and Tobago. In the few months since I started this blog I have been thrilled to see it grow and reach more people than I had thought would have happened in this short timeframe :) This week has been a really busy one for me. Not only did I have the joy of developing a recipe for something that Nandita at Saffron Trail but I also merrily mailed off copies of the Naparima Girls' High School Cookbook to some of you. I also had the good fortune to be the featured speaker on Thursday in Canadian life coach Lyle T Lachmuth's 'Genre Buster' tele-series. Not only was TriniGourmet highlighted, but I was also happy to share my experiences as a 'creative type' who also deals with the challenges of high-functioning autism. This week I also had the good fortune of seeing TriniGourmet spotlighted on Celebrating Holidays Everyday. Celebrating Holidays Everyday is a website that spotlights all those wonderful obscure holidays, as well as the ones that we all know and love. Check it out! I 'met' Casey, the creator of Celebrating Holidays Everyday over at MyBlogLog, a wonderful virtual community for bloggers. If you are not already a member of my MyBlogLog community please do sign up, the easiest way is by visiting my community there or by clicking the little question mark that appears next to your name whenever you post a comment here. Not only will MyBlogLog members receive exclusive treats from time to time in the coming months, but membership also means that your custom avatar will show up whenever you visit (or leave a comment) here, that way everyone can see how faaaaahbulous you are dahling... :D Having the validation of my countrymen and peers both locally and abroad has really meant a ton to me. So thanks! One thing I have also enjoyed has been when people have shared their own ideas/variations/reactions to the recipes I have shared. Some of my fave moments so far have been: ?????? Juliette commenting on her grandmother's handwritten notes for Punch de Creme ?????? Chennette and Lilandra sharing the differences between Guyanese and Trinidadian rotis ?????? Veron mentioning the Filipino equivalent to Trinidad hops ?????? Titilayo mentioning the Barbadian equivalent to Paime ?????? Island Spice's critique of (local wine bar) MoreVino's deVine Saturdays ?????? Rachel's cooking, and review of, my recipe for Curried Pumpkin and Rice ?????? Ramdila's self-deprecating reference to her first attempt at making roti ?????? Adah Murah's hysterical take on an awesomely bad Trinidad Black Cake recipe I love knowing what gets you going and excited, both in the world of Trinidadian cuisine and beyond. Share your experiences and recipes with me either via the comments link at the bottom of every post (you can even subscribe to the comments!) or by writing me directly. If you share a recipe do know that I -will- credit you by any means you prefer and will merrily provide a link to your blog/website if you provide me with one :) And, your recipe doesn't have to be a Trinidadian/Caribbean one either, I recently got a lovely submission from Veronique in America for Mazarine Pie. I can't wait to try it! And I can't wait to hear from you :) Yeah -YOU- ! :D #### Organic Market - Trinidad Found the following online. Definitely interested in checking it out! Title: Organic Market Category: Community/Festival Time: Saturdays, 9:30 a.m. - 3:30 p.m. Contact: Gillian Goddard Venue: Rear Cottage, 80 Roberts St, Port of Spain Phone Contact: 868 379-6860 or 722-8559 Complete Description: Every Saturday Sun Eaters Organics holds a vibrant organic market at 80 Roberts St, Woodbrook in the rear cottage. We sell fresh local and imported organic produce, organic baked goods, organic dry goods and natural cleaning products. Come join the increasing numbers of those who are cleaning up their bodies and their homes. Bring your own bags and grocery bags to share. Bring your vegetable and fruit peelings for our compost. Occasional talks on permaculture, composting, organic gardening, recycling and other important topics. #### Oven BBQ Chicken (recipe) [epq-quote align="align-left"]Although there is no substitute for BBQ from the grill, oven-baked chicken recipes are in my eyes are perfectly acceptable substitute as the results of this recipe will testify! - Sarina[/epq-quote]Summer is the time to fire up the grill... at least that's what the US food programs and magazines tell me. Here in Trinidad, I've never really known or been part of a huge grilling or BBQ culture. As a kid there was a time when my father went on a BBQ kick, that lasted about a month after which the grill was determined too difficult to clean and fell into disuse. I have no idea what became of it or the bag of coals that were so enthusiastically bought for it. But the chicken sure was tasty! My next initiation into the world of BBQs was as a fundraising mechanism in both primary and high school. There was nothing like the smell of multiple grills all working in tandem to fill up the flimsy paper boxes that our paper chits would procure. The funds from these BBQs (and their equally popular counterpart the Curry-Q) presumably going to help fund the upkeep of a school or to support the mission of an organization. Even then my favourite BBQs had to meet certain requirements. The flavour had to be both sweet and smoky. The sauce had to be thick and shiny. And the chicken? Well the chicken had to have dark, crunchy, practically charred bits. Should any of these characteristics be lacking, and the BBQ would be a failure in my eyes. Although there is no substitute for BBQ from the grill, oven-baked chicken recipes are in my eyes are perfectly acceptable substitute as the results of this recipe will testify! :D Oven BBQ Chicken (recipe) Author: Sarina Prep time: 1 hour 30 mins Cook time: 55 mins Total time: 2 hours 25 mins Serves: 6 Oven Baked BBQ Chicken Adapted from a recipe on KraftFoods.com Serves 6 Ingredients ½ cup Italian Dressing 1 broiler-fryer chicken (3 lb.), cut up 1 cup Hickory Smoke Barbecue Sauce 1 scotch bonnet pepper, chopped Instructions Clean chicken pieces with lime Season with salt and pepper Pour dressing over chicken in resealable plastic bag. Seal bag; turn to evenly coat chicken. Refrigerate 1 hour to overnight. Remove chicken from marinade; discard bag and marinade. Preheat oven to 450F Blend barbecue sauce and chopped pepper; set aside. Arrange chicken pieces in a single layer in a nonstick, glass, or ceramic baking dish. Bake for 20 minutes, or until the skin loses its raw look. Pour about 2/3 of the bbq sauce mixture over the chicken and turn to coat Bake for 25 - 35 minutes, basting with some of the remaining sauce in the pan every 5 to 7 minutes. Place the chicken on a serving plate and spoon a portion of the remaining sauce on each piece 3.5.3229 [random_content group_id=“89"]   #### Oven-Crisped Potato Latkes (recipe) This latke recipe is adapted from one that I saw several years ago in EatingWell Magazine. It has become a perennial favourite and is one that will probably please latke purists/minimalists in the crowd. I particularly enjoy it with sour cream. Technique wise this latke is started in the frying pan with a shallow fry and then is finished in the oven for a purported lighter, healthier result. The addition of matzo means that this is a denser latke to my previous curried ones and to be honest I didn't find them any less oily than traditionally fried latkes. In my book that's a good thing, but if oil content is something you're watching this season you may want to keep that in mind and try the next latke recipe that will be posted tomorrow. (How's that for a teaser? :) ) If you have haven't already, you can check out my entire Hanukkah 2010 Recipe Suggestion post here. Then come back and try these latkes out :) ! Oven-crisped Potato Latkes SERVINGS: 6 SOURCE: EatingWell Magazine INGREDIENTS: 1 lb. ½ russet potatoes, scrubbed and shredded (about 2) 1 medium white onion, shredded 2 medium shallots, minced (about ¼ cup) 1 teaspoon salt 1 large egg, lightly beaten 2 pieces whole-wheat matzo (6-by-6-inch), broken into pieces 1/2 teaspoon white pepper 3 tablespoons peanut oil or extra-virgin olive oil, divided METHOD: 1. Toss shredded potato, onion, shallots and salt in a medium bowl. Transfer to a sieve set over a large bowl; let drain for about 15 minutes. Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don't oversqueeze--some moisture should remain). Transfer the squeezed potato to another large bowl. Carefully pour off the liquid, leaving a pasty white sediment--potato starch--in the bottom of the bowl. Add the starch to the potato mixture. Stir in egg. 2. Put matzo pieces in a sealable plastic bag and crush with a rolling pin into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine. Cover and refrigerate until the matzo is softened, 20 to 30 minutes. 3. Preheat oven to 425°F. Coat a baking sheet with cooking spray. 4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir the potato mixture. Cook 4 latkes per batch: place 1/4 cup potato mixture in a little of the oil and press with the back of the spatula to flatten into a 3 1/2-inch cake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 tablespoon oil per batch and reducing the heat as needed to prevent scorching. Transfer the baking sheet to the oven and bake until heated through, about 10 minutes. #### PAIR IT! Mario’s Veggie Pizza & Monkey Bay Sauvignon Blanc   Sometimes I just don’t want to cook. There, I’ve said it. Surprised? Don’t be! I love cooking but like all love affairs sometimes I just want to be the center of attention, want to be able to kick back, or just enjoy some solitude. That’s when I indulge my cravings for restaurant/takeout fare. Although people sometimes think that I eat gourmet fare 24/7 the reality is that most times I really just hanker for comfort dishes and the guilty indulgences of my childhood. One of these is Mario’s Pizza, a veritable Trinbagonian institution. As a child, growing up in St. Augustine, visits to their inaugural and flagship Valpark location was the thing of special occasions. Maybe this is the reason why, even though I occasionally take in offerings from other chains, I always return to them in the end. Recently I shared a veggie Mario’s pizza with TG’s event photographer Jason Bodden. Excited to implement one of my New Year Resolutions of demystifying wines and wine pairing I’ve recently begun pairing them with ‘every day’ foods. I find it a fun and affordable way to approach something that, even for me, was intimidating up until two years ago. Monkey Bay’s Sauvignon Blanc has been a favourite of mine ever since I tried it at my first blind wine tasting. I thought that with its tropical fruit flavours and bright, crisp aftertaste it would be the perfect accompaniment to the pineapple-heavy pizza, and I was right! Jason found that the wine worked particularly well with the cheddar cheese base that Mario’s uses, he didn’t pick up the pineapple burst that I got but instead found that it enhanced the salty notes of the olives. We both agreed though that it also brought out the flavour of the mushrooms from relative obscurity. These differences are normal, and fun to discover, as palettes are so uniquely personal. What makes a pairing work is when you find that your preferences overlap and form a harmonious whole, even if the notes diverge from time to time. This is definitely a combination I’ll be relying on in the future!   “I’ve found pairing wines with food to be such an interesting and fun activity. It’s a beautiful game of deciphering what notes characterize the wines and how those notes interact with various foods on your palate. I recently took part in my first pairing, and I thought it might be somewhat intimidating, only to discover that it was quite the opposite! There is really nothing scary about it.  Just have fun with it and you’ll love it like I did!” – Jason Bodden, Jason Bodden Photography Mario’s Pizzeria is such a household name that I don’t feel I need to share much information here about locations, etc. However what many may not be as familiar with is their active online presence and newsletter (which I subscribe to). “… the Mario’s Pizza Facebook Fan page was launched in 2009 well ahead of local competition. The chain quickly expanded into other popular social networks – Twitter, YouTube and in 2011, Foursquare. Also eager to interact with customers on a more direct, personal level, Mario’s Pizza also offers coupons via email. Mario’s facilitates email subscription on both their website and Facebook Fan page, sending coupons on a monthly basis with each coupon valid for 3 months. Not content to stop there, Mario’s rewards loyal customers with the pleasant surprise of Birthday Greetings & Birthday Coupons. In keeping with its focus on being at the forefront of digital ventures, Mario’s Pizza also offers absolutely free WiFi hotspots at all its locations.” – Mario’s Pizza Visit them online at www.MyMarios.com WHERE TO GET THE WINE “Crisp and clean with lively notes of lime-citrus and white grapefruit. Not overly grassy. Pair with vegetarian dishes.” – NatalieMacLean.com I regularly buy Monkey Bay Sauvignon Blanc at PriceSmart (locations nationwide) and Bottlestop (Maraval). #### Pan Fried Snapper with Tomato Salsa (recipe) This post was originally published on August 25, 2007. It has been updated once since then. A simple fish dish. The flavours weren't as assertive as I would have ordinarily liked but the relative mildness means that it can be paired with bolder side dishes that may not usually see the light of day. The inclusion of cilantro in the salsa provides the only real 'zest'. I often mention that I pick my culantro (known locally as chadon beni/shadow benny/bhandhani) from a patch outside my home. As I used some of that herb in this dish, I thought that now would be a great time to show you all it growing in 'the wild'. Pan Fried Snapper with Tomato Salsa Makes 4 servings INGREDIENTS: 1 teaspoon salt, plus more to taste 4 ½ teaspoons olive oil 4 ½ teaspoons unsalted butter 4 red snapper filllets, about 6 ounces each, pin bones removed freshly ground black pepper ? cup all-purpose flour 1 tablespoon sliced pickled jalapeno peppers or 1 fresh jalapeno pepper 1 small sweet onoin such as Vidalia or mild red onion, about 4 ounces 1 lb ripe tomatoes 10 sprigs cilantro DIRECTIONS: 1. Put the oil and butter in a large, heavy skillet over medium-high heat. 2. Season the fish with salt and pepper 3. Put the flour on a pie plate or wax paper 4. Dredge the fish in the flour, shaking off any excess. 5. Add the fish to the skillet, skin side down, and cook for 4 minutes 6. Reduce heat to medium and cook for 4 minutes on the other side, or until the fish feels springy to the touch. 7. While the fish and rice cook, drop the jalapeno down the chute of a food processor with the motor running. 8. peel and quarter the onion. 9. Add to the processor and pulse a few times to chop very coarsely. 10. Core and quarter the tomatoes. 11. Remove the leaves from 6 of the cilantro/culantro sprigs 12. Add the tomato, cilantro, and salt and black pepper to taste to the proessor. 13. Pulse until the salsa is fully combined but still somewhat chunky. 14. Divide the fish among four plates and garnish with the remaining cilantro sprigs. 15. Spoon some of the salsa over the fish. 16. Put the remaining salsa in a small bowl for the table.   #### Paneer Butter Masala (recipe) & Life Update! First of all, before I get to this recipe for Paneer Butter Masala, can I just say how good it is to be back! In May my laptop crashed and required extensive repairs. While waiting for that to happen, I lost TriniGourmet in a server issue (that I still don't fully understand). It took a while but we're now on a new faster system, and hopefully -this time- the backup service will actually be functional! I lost my most recent posts but am still exploring ways to get them restored. Fingers crossed! Did I mention that during all of this my apartment was also almost completely flooded? Papayo! Last week I returned to streaming on the Twitch platform, and the first dish I prepared was this Paneer Butter Masala,  (I also made Bhaji Rice and a Quick and Easy Instant Pot Flan -recipes forthcoming) with homemade paneer! If you've never made paneer from scratch I highly suggest that you give it a try! I fell in love with the dish Saag Paneer in my college days and missed it greatly upon returning home to Trinidad. How wonderful it is that so many continental Indian restaurants exist here now that offer this dish, and many others, featuring this mild creamy cheese. Still, they aren't the cheapest to purchase and once you try making it yourself you may find that the extra effort is worth the outcome! The recipe/method that I return to time and time again for homemade paneer is this one. And, for the Paneer Butter Masala I used this recipe. I made the Instant Pot version, but the recipe comes with stovetop methods as well! See y'all on my next stream, this Thursday at 11AM EST! #### Paprika Bistro (Trinidad & Tobago Restaurant Week 2018) • Trinidad & Tobago Restaurant Week 2018 Master Post Paprika Bistro was my first spot to hit up for Trinidad & Tobago Restaurant Week 2018. Located in West Mall, it was the only venue on my list this year that I had never patronized before. Excited, I invited my friend Dana, to come along (some of y'all may know her from 95.1FM's Mid-Morning Mix). The more menus sampled, the merrier! Cozy and intimate, the location blends a pastiche of Eastern (both Far and Middle) styles, whereas the dishes lean towards Southern Mediterranean (Spanish, French Provencal and Italian). I started with this rich full-bodied red wine sangria. Cold,fizzy and redolent with fruits and cinnamon I made sure to nurse it through the courses that would follow. If I hadn't already arrived in a celebratory mood I would definitely have been in one by now! Next up was the "Vegetarian Soup of the Day". It reminded me strongly of a Tuscan Bean Stew (Pasta e Fagioli) so that's what I'm calling it! It was rich and flavorful, and the presentation was spot-on! Dana ordered the Paprika Special Pâté. Topped with raspberry jam, this offering is sure to change the mind of even the most committed pâté boycotter. It's high on my list for my next visit and the artisanal garlic bread that it was served alongside was divine! By now I was quickly realizing that the flavor profiles at Paprika Bistro were nothing like the sportsbar style-fare that I had been expecting. This vegetarian-friendly Goat Cheese and Parmigiano Baked Melongene was intense and smoky in flavor, the tomato sauce and arugula garnish both providing a spicy, acidic counterbalance to the otherwise "creamy" components. And the vegan meat stuffed in the eggplant? Definitely the closest vegetarian alternative to steak that I have ever had in a local restaurant environment. Talking about steak. Dana had the Skirt Steak with Béarnaise Sauce and its accompanying Grapes, Strawberries and Goat Cheese salad with Raspberry Vinaigrette. She said it was perfectly cooked and flavored! I may or may not have sneaked a few bites to see if I agreed... (I did! :) )  Dessert time! Well everyone who knows me knows how intense my sweet tooth can be, so it should be no surprise that my attention turned to the Caramelized Torrija on the menu. A decadent caramelized toast served on a bed of Amaretto cream. It was divine, the warm vanilla and almond notes leaving me stuffed at the seams, but happily so. If you aren't clutching at your waistline by now you are definitely stronger than Dana and me. By the time it was try to taste her Red Wine Poached Pears I could only muster a few spoonfuls of the sweet soaked fruit! From start to finish my first experience at Paprika Bistro was one that exceeded my expectations. Food servings were generous, balanced in flavour and beautifully styled. The service was attentive without being overbearing, and requests were attended to in a timely manner. I'll definitely be back, and this time I"ll be starting with the pâté! Paprika Bistro Trinidad  Facebook: https://www.facebook.com/paprikabistrott/ Instagram: http://instagram.com/paprikabistrott   • Trinidad & Tobago Restaurant Week 2018 Master Post #### Parisian Apple Tartlets MMMMMMMMM. These were so good! And SO SIMPLE! Some peeled core apple, some puff pastry. A little butter and sugar and that's it! Oh c'mon! Even the most kitchen phobic amongst you can make this one. With my heart shaped cookie cutters I really went to town. Ever the experimenter I decided to play around with the toppings. In addition to the sugar and butter topping that Dorie uses in her book, I also toyed with honey, maple syrup and sugar with angostura bitters as sweeteners. They were all wonderful, but I think the sugar, butter and bitters rose to the top of the heap :) Because of the unique shape of my tarts I also reduced the suggested 4 apple chunks to 3. A change that I think harmed the final results none. Perfect as a casual treat, Dorie also states that these tartlets transform effortlessly into sit-down dessert fare. In that case I may do a scoop of icecream as well. I can't wait to make another batch! For those who follow kashrut, feel free to keep this dessert pareve by using margarine based puff pastry and replacing the butter in the topping again with margarine. That's what I did the first time around and I couldn't tell the difference! For this week's Tuesdays with Dorie selection, Jessica of My Baking Heart picked Parisian Apple Tartlet on page 319 of Dorie's book, Baking: From My Home to Yours #### Passover 2009 Menu The past two weeks have been a blur, and I've fallen behind on food events and posts. Not that I haven't been cooking, but finding time to sort and edit has been sorely lacking. In due in no small part to my having a heavier workload combined with 2 consecutive 'truncated' work weeks. One because of the local Easter Holidays, and the other because of the recently Summit of the Americas. Somewhere in there I hosted a seder and here's a little writeup of how that went! :) Passover this year ran from April 8-16 and wow was it a busy one! In the midst of a huge recruitment drive, training new representatives and sorting/bagging and delivering orders, I suddenly decided to host a seder! My annual reggae-jazz seder is something I love to hold, but have been remiss in doing in the last 2 years due to various health issues. Now that I'm back on my feet again, it was time to dust off my ritual gear and celebrate! :) Since I decided to throw my dinner with less than 48 hour notice, and many marts were going to have limited hours (and inventory) because of the Easter Weekend, I really had my work cut out for me :) Because one of my invitees was a 100% raw foodist I initially constructed a Raw Seder menu (it was definitely challenging but much easier than I expected). When she was unable to attend however I shifted to pulling together a vegetarian menu as one of my RSVPs was vegetarian, and I love serving dairy desserts (mixing meat and dairy is a kosher no no). The night was a wonderful success. Great guests, great conversation, laughter, food and wine. It was everything I hoped it would be, and it helped me to recharge and reinvigorate myself emotionally and spiritually (though it was quite taxing physically) :) In the interest of posterity I now present you with both menus (recipes will be linked shortly) :) Enjoy! Sarina's Raw Passover Menu • Golden Pumpkin Soup • Cranberry Almond Slaw • Raw Lasagne Recipe • Date & Pistachio icecream with fresh fruit and raw brownies Sarina's Vegetarian Passover Menu • Butternut Squash Soup with Ginger • Cranberry Almond Slaw • Eggplant Mina • 15 Minute Chocolate Amaretti Torte • Moroccan Tea Look forward to a spate of 'catchup' posts (some backdated) in the coming days! :) #### Passover Menu 2010 Passover 2010 falls this year on the evening of March 29th. Even though it is some time aways I have already receiving requests for recipes, as well as for local seders. At the moment I am not sure if my health currently allows me to pull off a repeat of last year's successful Reggae-Jazz seder, but we'll see :) I traditionally have a vegetarian dinner at Pesach, and this year will be no exception. Here is one menu combination that I am toying with :) • Sarina's Spicy Caesar Salad • Carrot and Sweet Potato Soup with (Matzah) Croutons • Grilled Ratatouille with Ricotta and Matzah • Red Chili and Chive Roasted Potatoes • 15 Minute Chocolate Amaretti Torte • Moroccan Mint Tea For more Pesach menu ideas check out the Jewish cooking section of Veni Mangé - my Amazon bookstore! #### Pasta with Basil, Tomatoes and Lemon Zest (recipe) I'm trying to make a greater effort to consistently take part in Weekend Herb Blogging (hosted this time around by its founder Kalyn). This week I thought I would focus on basil - mainly because its an herb that we grow at home and I can't get enough of it! :) From FoodReference.com Basil is an annual herb of the mint family, native to central and tropical Asia and Africa (some say it originated in India). It is an important ingredient in Thai, Vietnamese and Laotian cuisine. Today it is cultivated commercially in California, Yugoslavia, Bulgaria, Hungary, Germany, Israel, Egypt, Morocco, Italy, Madagascar, India and Mexico. It has been grown in areas around the Mediterranean since antiquity, but Britain did not begin using basil until the 16th century. The many varieties of this herb have seeds that can germinate after 10 years! . In addition to its culinary uses, basil is also used in perfumes, soaps, shampoos and dental preparations. In Mexico it is supposed to keep a lover's eye off others, and is considered a powerful protector in Haiti. During British colonial days in India, magistrates would have Hindu witnesses swear on this holy herb. It is recommended in Herbals for the relief of dysentery, gas pains, nausea, and as a cure for worms and worts. . The ancient Greeks and Romans thought basil would only grow if you screamed wild curses and shouted intelligibly while sowing the seeds. They also believed if you left a basil leaf under a pot, it would turn into a scorpion. Many believed that even smelling the leaves would cause scorpions to grow in the brain! Salome hid John the Baptist's head in a pot of basil to cover up the odor of it's decomposition. . Returning to some less morbid uses, in Italy it is a token of love, in Romania if a girl gives a sprig to her boyfriend, they are engaged, and a good Hindu goes to rest with a leaf on his breast as a passport to Paradise. Well that's some heady stuff! :lol: I just like it because of it's slightly anise smell and 'bright' taste that perks up everything that you sprinkle it on ;) Basil in Italian dishes is a marriage made in heaven, and fresh basil simply can't be beat. I decided to try the following recipe, of Pasta with Basil, Tomatoes and Lemon Zest, with the extremely delicious Mushroom Taglietelle that had been sent to me from Eva of Myra's Kitchen. It takes only minutes to put together and the end result is bursting with flavour, satsfying, and, with primarily fresh ingredients undeniably, healthy! Pasta with Basil, Tomatoes & Lemon Zest -------------------------------------------------------------------------------- Ingredients: 4 big ripe tomatoes (1-1/2 lbs), coarsely chopped zest from 1/2 lemon (yellow part only, none of the white) in 1-inch slivers 1 cup chopped fresh basil leaves 1/2 cup chopped Italian parsley leaves 1/2 cup olive oil 1-2 teaspoon salt black pepper, freshly ground spaghetti to serve Directions: 1. Put a tiny pot of water on the stove to boil while you start to chop the vegetables. 2. When it comes to the boil, blanch the lemon zest for a few seconds - then drain. 3. Mix together in a large bowl all ingredients EXCEPT the spaghetti. Let it sit for 1 to 4 hours, giving it a stir now and then. 4. When you are ready to eat, cook the pasta according to the package directions, as usual, drain, and add it to the tomato mix. Toss. Taste for seasoning. Serve immediately. Makes 4-6 servings #### Pastelle Making (photo) Caption: President of the Santa Rosa Carib Community, Ricardo Bharath-Hernandez singes a banana leaf over a fireside, as he prepares to make pastelles at the Carib Community Centre in Arima yesterday. The community prepares dozens of pastelles annually for sale. PHOTO BY AZLAN MOHAMMED This image and caption appeared on the front page of the Newsday Newspaper (December 20, 2006). Sadly, the website of the Santa Rosa Carib Community no longer appears to be operational however there is still information to be gleaned from their Wikipedia entry. The Caribs are the descendants of Trinidad's aboriginal peoples. This post was originally published December 21, 2006. It has been updated once since then. #### Pawpaw a.k.a Papaya Nectar (recipe) 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 is this childhood memory, of pawpaw and honey, that led me to create this sweet liquid concoction for my Trinidad Summer Drink series. You would never believe that so few ingredients, almost spartan in nature, could ever create a mixture so thick, heavenly and ultimately divine. But take my word for it, it does. Use the ripest pawpaws for the greatest benefits. No one would ever guess that this drink is as nutritious as it is decadent! The Medicinal Benefits of Pawpaw (or Papaya as everywhere else seems to call it :) ) : Excerpted From WHFoods: Papayas offer not only the luscious taste and sunlit color of the tropics, but are rich sources of antioxidant nutrients such as carotenes, vitamin C and flavonoids; the B vitamins, folate and pantothenic acid; and the minerals, potassium and magnesium; and fiber. Together, these nutrients promote the health of the cardiovascular system and also provide protection against colon cancer. In addition, papaya contains the digestive enzyme, papain, which is used like bromelain, a similar enzyme found in pineapple, to treat sports injuries, other causes of trauma, and allergies. Protection Against Heart Disease Papayas may be very helpful for the prevention of atherosclerosis and diabetic heart disease. Papayas are an excellent source of vitamin C as well as a good source of vitamin E and vitamin A (through their concentration of pro-vitamin A carotenoid phytonutrients), three very powerful antioxidants. These nutrients help prevent the oxidation of cholesterol. Only when cholesterol becomes oxidized is it able to stick to and build up in blood vessel walls, forming dangerous plaques that can eventually cause heart attacks or strokes. One way in which dietary vitamin E and vitamin C may exert this effect is through their suggested association with a compound called paraoxonase, an enzyme that inhibits LDL cholesterol and HDL cholesterol oxidation. Papayas are also a good source of fiber, which has been shown to lower high cholesterol levels. The folic acid found in papayas is needed for the conversion of a substance called homocysteine into benign amino acids such as cysteine or methionine. If unconverted, homocysteine can directly damage blood vessel walls and, if levels get too high, is considered a significant risk factor for a heart attack or stroke. Promotes Digestive Health The nutrients in papaya have also been shown to be helpful in the prevention of colon cancer. Papaya's fiber is able to bind to cancer-causing toxins in the colon and keep them away from the healthy colon cells. In addition, papaya's folate, vitamin C, beta-carotene, and vitamin E have each been associated with a reduced risk of colon cancer. These nutrients provide synergistic protection for colon cells from free radical damage to their DNA. Increasing your intake of these nutrients by enjoying papaya is an especially good idea for individuals at risk of colon cancer. Anti-Inflammatory Effects Papaya contains several unique protein-digesting enzymes including papain and chymopapain. These enzymes have been shown to help lower inflammation and to improve healing from burns. In addition, the antioxidant nutrients found in papaya, including vitamin C, vitamin E, and beta-carotene, are also very good at reducing inflammation. This may explain why people with diseases that are worsened by inflammation, such as asthma, osteoarthritis, and rheumatoid arthritis, find that the severity of their condition is reduced when they get more of these nutrients. Immune Support Vitamin C and vitamin A, which is made in the body from the beta-carotene in papaya, are both needed for the proper function of a healthy immune system. Papaya may therefore be a healthy fruit choice for preventing such illnesses as recurrent ear infections, colds and flu. For the full list of papaya's health benefits (click here) Pawpaw a.k.a Papaya Nectar INGREDIENTS: 1/2 ripe pawpaw 1 cup water 1/4 cup honey 1/2 tsp Angostura bitters ice DIRECTIONS: 1. Remove seeds 2. Scoop out flesh 3. Blend in blender or food processor 4. Add honey, bitters and water 5. Blend a little longer 6. Serve with ice. #### Penne with Broccoli, Garlic, and Pecorino (recipe) Anchovies? Anchovies?!? I can't believe I'm cooking with anchovies! I had sworn them off years ago after a disastrous pizza suggestion in the US (my first encounter with them). However over the last few months repeated viewing of the Food Network and Rachael Ray started to wear down my resistance. 'Don't fear, they'll cook down to a paste and just add flavour', that's what I kept hearing. Yeah right, I would think to myself - all smug in the bitterness of my memory. Still, with each repeating of that phrase, with each new recipe that looked divine on my screen my smugness slowly dissolved into cautious curiousity. Maybe I had written them off prematurely? There was only one way to find out. Armed with the below recipe I tiptoed into unchartered territory, and emerged... reborn! Anchovies are my new best friend! I've cooked with them a second time since making this. No one tastes them as distinct or separate or even realizes that fish is in the mix. The end result is really smoky, slightly salty, and definitely subtle. Colour me a convert :D Penne with Broccoli, Garlic, and Pecorino -------------------------------------------------------------------------------- Recipe By: Cooking to Beat the Clock : Inspired Meals in 15 Minutes Serving Size: 4 Ingredients: 1 head broccoli, about 1 1/4 lbs 1 tablespon salt, plus more to taste 1 lb penne 3 tablespoons extra-virgin olive oil 6 cloves garlic 3 anchovy fillets. 1/2 teaspoon hot-pepper flakes 1/2 cup grated pecorino cheese Directions: 1. Run the hot water tap and put 2 quarts hot tap water in each of 2 pots (one large enough to eventually hold all the water, pasta, and broccoli 2. Cover and bring both pots a boil over high heat, 8 to 10 minutes. 3. Meanwhile, cut the bottom 1 inch from the broccoli stems 4. Separate the stems from the ehads. 5. Peel the stems and cut crosswise into 1/4 inch thick slices. 6. Seperate the heads into florets. 7. Rinse in a colander large enough to hold the cooked pasta 8. When the water boils, transfer the water from the smaller pot into the larger pot. 9. Add the 1 tablespoon salt, pasta 10. Stir, cover, and return to a boil. 11. Stir again, partially cover and cook 12. 5 minutes before end of pasta cooking time, add broccoli 13. While the pasta and broccoli cook, put the oil in a wok or large skillet, over medium heat. 14. Peel the garlic. 15. Drop the garlic down the chute of a food processor with the motor running. 16. Add the anchovies and puree. 17. Reduce the heat under the wok to medium-low and scrape the garlic-anchovy mixture into the wok. 18. Cook for 2 minutes, add the hot pepper flakes, stir, and turn off the heat. 19. Drain the pasta and broccoli, reserving 1/2 cup of the cooking water. 20. Add the pasta, broccoli, and cooking water to the wok with the garlic and anchovies. 21. Toss well. 22. Add the cheese and toss again. 23. Taste and adjust for salt and hot pepper. 24. Serve in soup plates or pasta bowls. #### Pepsi Billboard Here in Trinidad, billboards for cellphone services and beverages often feature regional and local personages. This Pepsi billboard features Guyanese cricketer Ramnaresh Sarwan. #### Perfect Baking Powder Biscuits in 15 Minutes There is something truly magical about homemade bread. The scent of warm, buttery dough filling the kitchen, the soft crumb yielding to the first bite, the satisfaction of knowing you created something from scratch—it’s one of the simplest yet most rewarding joys of cooking. But let’s be honest, not every day allows for the time and patience needed to knead, proof, and bake a full loaf of bread. That’s where quick breads come in. Over the years, I’ve found that having one or two go-to quick bread recipes can be an absolute lifesaver. Whether you need something to soak up the last bit of sauce from a meal, serve alongside a comforting bowl of soup, or whip up a quick treat for unexpected guests, quick breads have your back. For me, coconut bake and baking powder biscuits are the ultimate solutions. They’re quick, versatile, and always a hit. And when it comes to biscuits, there’s nothing quite like a batch of freshly made baking powder biscuits—golden, flaky, and irresistibly light. These remind me so much of the ones from Kentucky Fried Chicken here in Trinidad—except homemade, and infinitely better. Best of all? They require no yeast, no waiting time, and barely any effort. If you’ve ever felt intimidated by the idea of making biscuits from scratch, I promise you, this recipe will change your mind. Let’s dive in and make these perfectly fluffy, buttery biscuits together! Why Baking Powder Biscuits Are a Kitchen EssentialEssential Ingredients for the Perfect BiscuitStep-by-Step Guide to Making Fluffy Baking Powder BiscuitsMy Best Tips for Foolproof BiscuitsDelicious Variations to TryServing Suggestions: What to Pair with Your Biscuits Why Baking Powder Biscuits Are a Kitchen Essential If you love the idea of homemade bread but don’t have the time or patience for yeast-based recipes, these biscuits are your answer. They’re: ✔ Quick & Easy – Ready in just 20 minutes from start to finish. ✔ Beginner-Friendly – No special skills or equipment required. ✔ Versatile – Perfect with breakfast, lunch, or dinner. ✔ Fail-Proof – Follow my tips, and you’ll get perfect biscuits every time. Once you’ve mastered this recipe, you’ll never need store-bought biscuits again! Essential Ingredients for the Perfect Biscuit You only need six basic ingredients to make these beauties: All-purpose flour – Provides structure and a tender crumb. Baking powder – The key ingredient for lift and fluffiness. Salt – Enhances the flavour. Cold butter – Creates flaky layers (don’t skip the chilling!). Solid shortening – Adds extra tenderness. Milk – Binds everything together for a soft, delicate texture. Step-by-Step Guide to Making Fluffy Baking Powder Biscuits Baking Powder Biscuits Recipe Makes 10 biscuits 2 cups all-purpose flour3 tsps baking powder1 teaspoon salt1/4 cup cold butter (cut up)2 tbsps chilled solid shortening2/3 cup milk Position a rack in the center of the oven and preheat it to 425FButter the cookie sheet or cover it with parchment paperIn a large mixing bowl whisk together the flour, baking powder and saltCut in the butter and shortening until it resembles coarse mealAdd the milk and toss it in only until the dough hold together. (If the dough is becoming sticky place it in the fridge for 5 - 10 minutes)Add a drop or two more milk if the dough is too powderyTo make drop biscuits, scoop 10 equal portions of the dough onto the baking sheet, placing them at least one inch apartBake 12 to 15 minutes until a light golden brown on top.Cool on wire rack, serve warm My Best Tips for Foolproof Biscuits ✔ Keep everything cold – Cold butter = flaky layers. ✔ Don’t overwork the dough – Overmixing makes biscuits tough. ✔ Use a light hand when shaping – This keeps them airy and soft. ✔ Test your baking powder – Expired baking powder won’t give the lift you need. Delicious Variations to Try Feeling creative? Try these flavour-packed twists: ✔ Cheese & Chive Biscuits – Add ½ cup of grated cheese and 2 tablespoons of chopped chives to the dough. ✔ Garlic Butter Biscuits – Brush warm biscuits with melted butter and minced garlic. ✔ Sweet Honey Biscuits – Mix in 1 tablespoon of honey for a touch of sweetness. Make a light glaze to take it into dessert territory! Serving Suggestions: What to Pair with Your Biscuits Baking powder biscuits are incredibly versatile. Try them with: ✔ Butter & Jam – A simple yet indulgent treat. ✔ Fried Plantains & Buljol – Two Caribbean classics! ✔ Stewed Chicken or Beef – Perfect for soaking up rich sauces. ✔ Scrambled Eggs & Avocado – A nourishing breakfast. Want more delicious, easy-to-follow recipes like this? Download my free eBook, “7 Sweet Trini Treats”, and bring the flavours of Trinidad into your home! Inside, you’ll find tried-and-true favourites like pone, sugar cakes and coconut rock buns —perfect for sharing with loved ones. Click here to get your free copy now! #### Perfect Popovers (San Francisco Chronicles' Top Recipe of 1993) The following high-rise popover recipe makes the perfect Sunday breakfast dish. Serve them hot from the oven with unsalted butter and strawberry jam. It was created by Flo Braker, who began writing The Baker column for The Chronicle in 1989. She is the author of: The Simple Art Of Perfect Baking INGREDIENTS: 2 eggs 1 cup milk, at room temperature 1 tablespoon melted butter, or vegetable oil 1 cup flour 1/2 teaspoon salt INSTRUCTIONS: Adjust the oven rack to the lower third of the oven; preheat the oven to 400???. Grease each popover cup generously with softened butter or solid vegetable shortening. Combine the eggs, milk, melted butter, flour and salt in a blender or food processor; process for about 40 seconds. Be sure to scrape down the sides of the bowl a couple of times and blend until the mixture is completely smooth. To make by hand, whisk together the eggs, milk and butter in a large bowl. Add the flour and salt and beat until very smooth. Pour the batter into the greased cups, filling them half to two-thirds full. Bake until the popovers are puffed and golden brown, 35-40 minutes. Do not open the oven door during baking or the popovers will collapse. Yields 6-8, depending on the size of the baking cups Per popover: 105 calories, 4 g protein, 14 g carbohydrate, 4 g fat (2 g saturated), 61 mg cholesterol, 177 mg sodium, 0 fiber. Source: Top Recipe 1993: Perfect Popovers #### Peruvian Menu Tasting: A Culinary Journey To Remember On Monday September 11, 2023 I attended a Peruvian Menu Tasting at the Hyatt Regency Trinidad, hosted by Peruvian Ambassador David Malaga, the Hyatt Regency and Copa Airlines.  A preview of their Peruvian Food Festival, which begins this evening, the afternoon was filled with tantalizing tastes and cultural richness that left me craving more. Did you know that Peru is considered the "gastronomic capital of the Americas"? Or that it boasts the current #1 restaurant in the world, Central, according to S. Pellegrino's esteemed Global Top 50 rankings (with three more Peruvian restaurants also making the list)? Well, if you didn't, now you do! The Peruvian Food Festival: How To Attend The Peruvian Food Festival, running from tonight until Saturday, at the Hyatt Regency Trinidad will offer a culinary journey like no other. Priced at $490TT per person, excluding taxes, this festival promises a buffet brimming with flavors that carry the legacy of Peru's rich and diverse culinary heritage. Peruvian cuisine's rise to global recognition is well-deserved. With a new generation of chefs modernizing traditional dishes and supported by government initiatives, it has been captivating palates worldwide. Although as recently as the 1990s Peru had no culinary schools its culinary excellence, in the relatively short time since, has earned it numerous accolades, including "Best Gastronomic Destination in South America" and "Best Cultural Destination in South America" at the World Travel Awards 2023. In 2022, Lima (Peru) and Copenhagen (Denmark) were the only cities to boast two restaurants in the prestigious World's 50 Best Restaurants List's Top 10. Not New York City, not London, not even Paris. Renowned for its fusion of indigenous flavors, with influences from Spain, the Moors, Japan, Italy, and more, Peruvian cuisine is a joyous celebration of cultural melding. One that we can now savor for ourselves, here in Trinidad at the Hyatt Regency. For reservations, call 821-6550 or visit Highlights From Monday’s Tasting Classic Peruvian Ceviche: Served on a bed of ice, this dish featured fresh diced fish, crunchy onions, Peruvian chili limo, corn, popcorn, sweet potato, and lemon juice. The flavors were beautifully balanced, acidity and a gentle heat permeating throughout, and the dual preparations of corn (both tender and crunchy) added a playful textural complexity. Pisco Sour: Peru's national cocktail made with their local pisco liquor, lime juice, sugar, and a touch of our 🇹🇹 Angostura Bitters! Marinera Dancers: We had the privilege of witnessing Peru's national dance, performed by their national champions. Traditionally a courtship and wedding dance, the intricate skirt of the female marinera dancer is handmade, weighs 3.5 kilos and represents the movement of waves against Peru’s western coast. Truly a work of art. Chicha Morada: A refreshing non-alcoholic drink made from dried purple corn. Causa Limeña: These mashed potato patties featured the unique Peruvian Yellow Potato, just one among their 3000 varieties! Chef Maria Rosa Vasquez Chavez: The culinary genius behind these exquisite Peruvian creations. Aji de Gallina: This chili chicken dish with yellow pepper sauce, olives, eggs, and walnuts was mind-blowingly delicious. On paper I couldn’t imagine how these flavors would work together and yet somehow they combined to create a dish that was creamy, warming and just screamed out “comfort food”. Mix de Chocotejas Peruanas: A delightful mix of Peruvian chocolate and local flavors, including pisco soaked sponge cake (above) and lucuma (shown below) which was very similar in taste and consistency to what we know as sapodilla. This was another pairing that surprised and delighted me. In a 2022 Maxim magazine interview, Chef Virgilio Martinez, owner, and head chef of Central (ranked this year the #1 restaurant in the world), beautifully summed up Peru's culinary allure: "Food is always very present here, and that impacted me a lot about this country… our geography and our way of seeing the planet is different. It is something that is not mine; it is the Andean mountain range." So, if you're looking for a culinary adventure that will transport you to the heart of Peru, the Peruvian Food Festival at the Hyatt Trinidad is your ticket to an unforgettable gastronomic journey. Don't miss out! #### Pesto Latkes (recipe) How cute are these 'latkes'? :) I have to put the quotation marks because they are neither fried, nor flat (oh the sacrilege!). But... they are so light, crisp and flavourful that I can't get too worked up so do ignore my faux outrage :) Ignoring weighty fillers, this latke recipe (which like yesterday's Oven-Crisped Latkes comes from EatingWell Magazine) is instead oven-baked, in muffin tins no less!. The result is perfectly round bites of crunchy potato goodness with just enough creaminess in the middle to give you that oh so satisfying sense of indulgence! Healthy-and-rich? Now that's a holiday miracle! These vibrantly hued morsels find themselves on my plate year after year, which is why they were a no-brainer for my Hanukkah 2010 recipe roundup. Pesto Latkes (d) SOURCE: EatingWell Magazine SERVINGS: 6 INGREDIENTS: 2 lbs. Yukon Gold potatoes 1 medium onion 4 cloves garlic, minced 3/4 cup packed fresh basil leaves, finely chopped 1/2 cup pasteurized egg substitute, such as Egg Beaters (or 1 or 2 eggs -depending on size) 1/2 cup grated Parmigiano-Reggiano cheese 2 tablespoons extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon freshly ground pepper METHOD: 1. Preheat oven to 350°F. Coat a 12-cup muffin pan with cooking spray. 2. Peel potatoes, then grate them through the large holes of a box grater into a large bowl. Squeeze in small batches between your hands over the sink to remove excess moisture. Then grate onion into the bowl through the same holes in the box grater. 3. Stir in garlic, basil, egg substitute, cheese, oil, salt and pepper. Place a generous 1/2 cup of the potato mixture into each muffin cup, packing the mixture firmly. 4. Bake the latkes until lightly browned and firm, 45 to 50 minutes. Cool in the pan on a wire rack for 10 minutes before unmolding. #### Pholourie & Chopsticks: When Tokyo and Trinbago Collide! (video) I am constantly amazed by what a mobile and adaptable people we Trinis are. Over on Twitter I converse with locals who have ventured to all corners of the world and while comfortable in their new lives, still want that little taste of home to 'show off' to others or to just give them small private comfort. One such person who I have come into regular contact is Petra, a.k.a TokyoTrinbago. As her name conveys she is currently based in Japan and, in addition to her job, views herself as a cultural ambassador of all things Trini. Recently she asked for some tips when it came to making pholourie and I was quite excited when she shared that she would actually be making the pholourie for Tokyo television! The other day she sent me the link to view the clip online and I have to say it (and she) had me beaming from beginning to end. Check it out! Great job Petra! Keep spreading that cheer and representing our culture! We definitely appreciate you :) You can check out her blog at TokyoTrinbago.blogspot.com #### Plantain (or Moko) Baked In Orange Juice (recipe) Mom first made this recipe last year and it was a hit! Plantain is rarely showcased this formally on dinner tables and it really is a shame. In this case, lengths of ripe plantain are oven-baked with orange juice and zest. The result is creamy, with a slightly caramelized exterior. My personal suggestions with this recipe are to 1) make sure the plantain is adequately ripe i.e. that the skin has become almost completely black. The dish isn't as appealing when the plantain is too firm. Similarly, rather than topping it with orange zest (as suggested by the recipe), try topping it with some additional brown sugar, cinnamon and nutmeg. The orange zest can tend to get bitter in the oven. Of course, play around to suit your own personal preferences. Even as I am typing this I am thinking that maybe a blend of zest and sugar may be the perfect compromise. Looks like I'll be trying this recipe again in the near future ;) Plaintain (or Moko) Baked In Orange Juice Source: Naparima Girls High School Cookbook INGREDIENTS: 2 ripe plantains or moko 2 tbsp. honey 1/2 cup orange juice 2 tbsp. grated orange rind 1/2 tsp salt METHOD: 1. Peel and slice plantain in any way one prefers, lengthwise or crosswise 2. Place in a greased baking dish 3. Mix juice, honey, rind and salt 4. Pour over plantain 5. Bake at 350F until nicely browned and cooked (15-20 minutes) Note: Sweet potatoes could be done in this way. Parboil potatoes, peel and slice in dish, pour syrup over and bake until potatoes are cooked (25-30 minutes) #### Playing with the Tuile of Hearts (video) This post was originally published on January 29, 2009. It has been updated once since then. So here it is, right on the heels of my first Tuesdays with Dorie entry, my very first Daring Bakers challenge! I first learnt about Daring Bakers in 2006 shortly after starting this blog. Back then the pool of participants was quite small and invitation-only. I would read their entries and ooh and aah over the pictures wondering if and when I'd ever feel ready to throw my hat into the ring and join them. Well, I can't say I feel any more ready, but in late December I took the plunge and now you get to see the results of my very first effort, Tuiles. What are Tuiles? From Epicurious.com: tuile [TWEEL] French for "tile," a tuile is a thin, crisp cookie that is placed over a rounded object (like a rolling pin) while still hot from the oven. (There is also a special tuile mold, over which the hot cookies may be placed.) Once cooled and stiff, the cookie resembles a curved roof tile. The classic tuile is made with crushed almonds but the cookie can also be flavored with orange, lemon, vanilla or other nuts. From when I first saw the challenge, I wanted to go in a Valentine/heart-shaped direction. I had recently gotten a heart plate and cookie cutter set in an Avon order and was dying to try them out :) Although I thought I would attempt them on a regular cookie sheet, I quickly realized that many sites recommended the use of silicone mats. I had never used such bakeware before and was a little reticent but several Facebook foodies expressed enthusiastic devotion towards theirs so I made a quick call to J and asked him to pick up 2 mats from De Rite Stuff, on his way over. Boy am I glad I did. Not only did they make removing the paper thin tuiles a cinch, they cleaned up and cooled down in a jiffy. A value that I definitely appreciated as I had to make batch after batch after batch of the deceptively simplistic batter before starting to achieve anything that began to resemble the many photos I had assembled of the finished product. After about 2 hours of nonstop baking, and a stomach full of discarded 'mistakes', finally finally I achieved a feeling of accomplishment. Using my homemade cardboard stencil, and heart shaped cookie cutters, I had spread the batter tissue paper thin. I thought I really had overdid it and there was no way it would hold together, but I was tired of tuiles that first were pancakes, then cookies, then not quite cookies, but not quite tuiles, so I was getting desperate and impatient. Voila! That was the trick! What had appeared as an almost transparent smear of butter on the silicone mat, miraculously transformed itself into a thin, sparkly wafer-like disc. Using my hands I shaped it into a small 'bowl' and unlike my previous attempts this one set almost immediately! My heart shaped tuiles, sprinkled with dried cranberries, also 'stood up' under pressure. Victory was mine! For my filling I made a raw coconut cream 'pudding'. So light and delightful! With only moments to spare before heading off to a movie, I took my pics and then ate my accomplishment :lol: Note to self: When they say that tuiles do not keep well, they are NOT lying. The few 'ends' that I had on hand were completely inedible the next day. So make only what you need, and be prepared to have them disappear no more than 3 hours later! Baking Notes: • A non-stick, preferably silicone mat surface will make your life a lot simpler. My favourite one is by Silpat and I have included it in the widget below. • Although you can make your own stencil, after labouring with various incarnations of my own, I can definitely say save yourself the trouble and just buy a template or two (I have included several below) • Don't allow the tuiles to cool on the mat, they will be too brittle to bend. Waiting around 30 seconds (and no longer than a minute) worked best for me. Amazon.com Widgets This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. Visit their sites for the recipe and their beautiful results. And visit the other Daring Bakers for their variations. #### Poll Results: How do you prefer to receive your RSS feeds? The majority has spoken, 55% of you said 'Show me the full article!', so following your wishes I have switched TriniGourmet over to a full-feed format! :) And, because 25% of you wanted to know what RSS is, I have also provided a separate 'What is RSS?' page specifically for you! :) Hopefully this change won't cause too many snafus as I have also installed several anti-theft measures to prevent unscrupulous sites from passing this content off as their own. If you have any problems with the feed do let me know so I can fix them as soon as possible! [poll=3] #### Poll Results: How Familiar Are You With Caribbean Cuisine? The results are in! 164 votes were counted, and this is how they broke down! [poll=2] At first I was surprised but then I realized that the majority of people who found TriniGourmet (especially in the last month) were Trinidadians searching for traditional Trinidadian Christmas recipes. So of course they would be familiar with Caribbean cuisine *chuckle*. Thanks to everyone who took part! The newest survey "How do you prefer to receive your RSS feeds?" is now up and ready for your participation :) #### Poll: What do you think of Wendy Rahamut's work? This time around I have decided to focus my poll on the work of Wendy Rahamut. For those who don't know her Wendy Rahamut is Trinidad's #1 celebrity cook. She hosts a weekly cooking show, has a weekly column in the Trinidad Guardian,owns and operates the Wendy Rahamut School of Cooking, is the author of Caribbean Flavoursand Modern Caribbean Cuisine(both very popular books on this site) and also publishes the glossy quarterly Caribbean Gourmet. To some extent I have looked up to her. She has built a successful recognizable multi-armed media enterprise and has published attractive materials focused on local cuisine that are easily available to the international market and made media appearances overseas on outlets such as the Food Network. In that sense she has been a pioneer, and I really admire that :) Opinion on her work within the Trini food blogosphere seems to be wildly divided though with some feeling that her recipes are too 'touristy' in their makeup and her affect too 'flat' for television. So what do you think? Vote in the below poll and/or leave a comment :) [poll id="4"] #### Proudly T&T: Help with Flood Relief Efforts! On October 19th, I attended a Dewar's Tasting Event at the Trinidad Hilton. Rain had been falling heavily throughout the day and as the night wore on, the pictures and stories coming across social media alerted us that this was quickly shaping up to become a different kind of weekend. By morning it was evident that were living in the middle of a national disaster. The festivities of the night before provided a strong contrast to the live images on my TV and phone of widespread devastation, but in their own ways both showcased the overwhelming generosity, optimism and resilience of our people. That morning I spent the next few hours gathering donations and making a drop off to play my own small part in the relief efforts. At this time, many communities are still under water and collections continue to be co-ordinated island wise. At least 120,000 people have been adversely affected, many of them displaced. Restaurants, caterers, and food suppliers have stepped up to donate meals, water, and more, as have other businesses in the private sector. Throughout the island, we have really shown what makes us great as people. Unfortunately more bad weather is still forecasted and it will be quite some time until the full scale of the damage is accurately assessed. Until then the below link will take you some of the disaster relief options that you can take advantage of whether you are located here or overseas. Together we can all help those displaced to get back on their feet as soon as possible. TRINIDAD FLOOD RELIEF EFFORTS   #### Pumpkin Hummus Tonight, while perusing my Blogroll I came across an exciting recipe for Pumpkin Hummus! I will -definitely- be trying this recipe at a later date and will post my results (and any changes) in the near future. Yumm! #### Pumpkin Pone (recipe) First of all, thanks so much for all the kind comments and messages from those of you who took a moment to send my mom your support as she adjusts to her new gluten-free life. We were all quite surprised and happy :) Thanks also to Johanna who let me know that many brands of cornflakes contain malt extract, a no-no for those with celiac disease. I had no idea about this, and as always knowledge is power when it comes to matters such as these! As I had mentioned in my first post about my mom's first gluten-free birthday surprise, I had made not one but two desserts for her. The first of course was my Glittery Gelatin Torte, and now here's the second one! This recipe for Pumpkin Pone came from the Naparima Girls High School Cookbookand is cited as being Guyanese in origin. Now if this attribution is incorrect feel free to 'school me', but do know I'm just relaying what was printed :lol: One of the things that I love about this pone recipe is that it is low in sugar. It also provides a satisfying chewy texture, ideal for mom who was grateful to feel as though she was eating 'cake' without compromising her health. With only 1/4 cup of sugar, this recipe made the ideal submission for Low Sugar Sweet Treats. Now, as I had mentioned in my post for Cassava Pone, one of the best parts of pone is the crust that forms as it bakes. This is where the sweetness of the natural flavours really shine. That's why I was so happy to receive the following tip from a reader named Michelle... here's a secret: most people like the burnt edge and would fight for the corners. I use foil tart tins and make mini ponelets, that way everyone gets some edge. What a brilliant idea! I couldn't wait to try it. Not only did this method make cleanup a breeze, it was so much more attractive to portion and serve that I don't think I'll ever make pone in a bread pan again! To make the dish even more luxurious I served it in crystal goblets with a dollop of sugar-free coconut icecream. This boosted the complexity of flavours and provided a lovely contrast in texture. Being guilt-free rarely feels or tastes this good! :) Pumpkin Pone Source: Naparima Girls High School Cookbook Makes 12 servings Ingredients: 1 lb. pumpkin 1 dry coconut (I used 1 250g packet of dessicated coconut) 1 cup cornmeal 1 cup water 1 tsp. vanilla 3 Tbsp. margarine 1 tsp. cinnamon 1/4 cup sugar (or honey) 1/2 tsp. grated nutmeg Directions: 1. Peel, wash and grate pumpkin and the coconut. 2. Add the cornmeal, sugar (or honey) and margarine. 3. Add the water to give it a dropping consistency. 4. Add the cinnamon, nutmeg and vanilla. Mix well. 5. Pour into a greased pan (or cupcake sheet/tart tins) 6. Bake at 350 degrees until browned (45 minutes - 1 hour) Note: I like to sprinkle the top of the pone with brown sugar just before placing into the oven :) #### Punch de Crème: The Heart of a Trini Christmas I can’t imagine a Trinidadian Christmas without Punch de Crème. It’s more than just a drink, it’s a symbol of our culture, our warmth, and our love for sharing good times with family and friends. Every year, as December rolls in, I find myself gathering my ingredients with a mix of excitement and nostalgia. The scent of freshly grated nutmeg, the richness of condensed milk, the sharp zest of lime, it all brings back memories of childhood Christmases, where Punch de Crème was the centrepiece of every celebration. This traditional drink, similar to eggnog but uniquely Trini, is smooth, creamy, and laced with the bold kick of rum. What sets it apart, though, is the subtle brightness from lime zest and the complexity of Angostura bitters, notes that cut through the richness and make it impossible to stop at just one glass. Over the years, I’ve perfected my recipe, tweaking it to balance flavour, texture, and strength just right. But Punch de Crème isn’t just about tradition. In recent years, I’ve seen a surge of creative variations—pumpkin-infused, chocolate-laced, even eggless versions—each one proving that while we honour our roots, we also love to innovate. And that’s the beauty of Trini food culture: we take what we love and make it our own. So, whether you’re making Punch de Crème for the first time or looking to master your technique, this guide has everything you need. From the classic recipe to modern twists, tips for achieving the perfect texture, and even the secrets to making sure yours tastes just as good as the ones you remember from childhood, I’ve got you covered. A Taste of History: The Origins of Punch de Crème Before we get into the recipe, let’s take a moment to appreciate where this beloved drink comes from. Punch de Crème, sometimes written as Ponche de Crème, traces its roots to Venezuela’s Ponche Crema, a similar rum-based holiday drink. As with many influences from our South American neighbour, we took it, added our own twist, and made it something uniquely Trinidadian. Unlike traditional eggnog, which relies heavily on nutmeg and vanilla, Trini Punch de Crème gets an extra dimension from lime zest and Angostura bitters. These citrusy notes give it a lift, balancing out the creaminess and keeping it from becoming overly sweet. Of course, no conversation about Punch de Crème is complete without a nod to calypso legend Lord Kitchener and his timeless classic Drink Ah Rum (and a Punch de Crème). It’s a song that perfectly captures the spirit of the season with music, laughter, and a glass (or two) of this festive favourite in hand. https://youtu.be/mH-IXExT-yk?si=z26pm7xueiTo35zu The Perfect Punch de Crème Recipe Making Punch de Crème at home is surprisingly simple, and the results are well worth the effort. Here’s my tried-and-true method that delivers a rich, smooth, and perfectly balanced drink every time. Punch de Creme (recipe) 6 eggs3 cups evaporated milk12 oz. sweetened condensed milk1.5 cups rum (preferably white)2 teaspoons Angostura bitters1 teaspoon vanilla extract1 teaspoon lime juicegrated nutmeg Beat eggs with lime juice until light and fluffyAdd evaporated milkSweeten to taste with condensed milk.Add bitters, grated nutmeg, extract and rum according to taste.Serve chilled. This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. To Heat or Not to Heat? Some people prefer to heat their egg mixture to reduce any risk of consuming raw eggs. Personally, I’ve never had an issue, nor have I ever heard of anyone getting sick from traditional Punch de Crème. That said, if it gives you peace of mind, you can gently heat the mixture over low heat while whisking constantly, just be careful not to scramble your eggs! Exciting Variations to Try If you love the classic but want to experiment, these modern takes are also worth exploring: Pumpkin Punch de Crème A warm, spiced twist that incorporates pumpkin purée and a hint of cinnamon. Perfect for those who love a richer, more autumnal flavour. Chocolate Punch de Crème For the chocolate lovers, this version blends in cocoa powder or melted dark chocolate for a decadent, indulgent treat. Eggless Punch de Crème Whether for dietary reasons or preference, this version swaps eggs for thick coconut milk, resulting in a slightly different but equally delicious drink similar to Puerto Rico’s coquito. Each of these variations keeps the core of what makes Punch de Crème special while adding a new dimension of flavour. Everything You Need to Make Punch de Crème For the perfect blend, you need high-quality ingredients and the right tools. Here are some must-haves to get started: Also! High-Quality Dark Rum (I particularly love Angostura’s Tamboo) for smooth richness. White rum for something ‘brighter’ with a little ‘bite’. Stock up on these essentials, and your Punch de Crème will be next-level delicious! A Personal Reflection Every sip of Punch de Crème takes me back to childhood Christmases, watching the grown-ups laughing, music playing in the background, and the aroma of festive dishes filling the air. It’s one of those rare traditions that stays with you, connecting past and present. Now, when I make it, I think about how I’m carrying on a legacy, sharing something deeply cultural and personal with the next generation. That’s the magic of food and drink, it’s not just about taste. It’s about memory, love, and togetherness. And as long as there’s Punch de Crème on the table, Christmas will always feel like home. Spelling Variations: Ponch de Crema, Punch a Creme, Ponche de Creme This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. #### Purim Menu (video) Purim Menu 2011 • East Indian Chickpea Salad • Hummus • Pasta Puttanesca • Broccoli Gratin • Haman's Ears/Orejas de Haman • Sarina's Rum and Raisin Hamantsachen It always tickles me how close Purim and Carnival fall most years. I especially enjoy Purim because it's the only time of year to make, and eat, various sugary goodies! One of my favourites is my Rum and Raisin Hamantaschen. Check me out making it below with my friend Daniel Saks of the Sephardic supergroup DeLeon! Check out his post "5 examples of Purim and Carnival colliding in song" for some wild Caribbean musical excursions! http://www.youtube.com/watch?v=cCyCjU3OkGw For those who don't know about Purim, a good synposis can be found here. This year Purim begins at sundown on March 15th #### Q&A #1: What is Green Seasoning? One of the unexepcted pleasures of running this site is getting a chance to hear and answer your questions. Some of you are Trinis who have lived abroad for some time. Some of you are foreigners who have come to love a certain special Trinbagonian and want to recreate their culinary memories. Others of you are foreigners who have visited our shores and want to recreate some of the dishes you've tasted, or maybe you are just curious about Caribbean cooking and culture and stumbled your way here. Whatever your reason I'm glad you've taken the time to drop me a line :) Because many of your questions are questions that I am sure others share, from time to time I will feature Readers' questions (and my answers) in a feature I'm calling 'Q&A with TriniGourmet'. Reader's Questions: • Do you have any recipes for making green seasoning? • Is Green Seasoning hot? (I have my eye on purchasing the Turban Green Seasoning) TriniGourmet's Answer: My version of green seasoning is very loose and free form :) Basically i just grab a bunch of culantro (chadon beni), garlic, thyme, salt, pepper, and blend it with some olive oil (or regular vegetable oil). If you can't find culantro, go ahead and use cilantro. Somtimes I also add hot sauce or chopped scotch bonnet pepper :) ... I don't do measurements, just go with what's on hand and feels right, you can throw in parsley too and celery I'm sure :) Give it a try! One of the above questions came to me from a Jamaican woman married to a Trini. Like many foreigners she was curious about this mythical and mystical Green seasoning that is such a key component in most Trini meat and fish-based dishes. I have no idea how prevalent Green Seasoning is throughout the Caribbean. My Jamaican mother (like the above reader) never knew about it til she moved here, and still has no use for it. However I do know that there are some other islands in the Caribbean that consider this a key part of their cooking. Green seasoning comes in many different formulations, and these vary as much between islands as they do between homes within one island. Recently one of my Brit-blogging friends, Trig, tried his hand at making a batch of his own. His post led to me and Chennette realizing the similarities and differences between our own versions. Unlike many Trinis I don't make green seasoning in batches to be bottled. I prefer to make as much as I will use in one go. This emphasis on making it fresh each time comes probably from my own mother's paranoia and suspicion of 'bottled seasonings' (did I mention she doesn't use Green Seasoning ;) ) For those who have no problem with bottled seasonings and/or no interest in making green seasoning from scratch many supermarket versions abound. Like my version, posted above, the bottled versions all feature garlic and chadon beni (culantro) as the key flavour notes. When I lived abroad scoring a bottle of this stuff was like heaven. Just a whiff of the bottle was enough to spread a smile across my face and those of other 'displaced' Trinis. Then if you were like me you put some on the tip of your finger to lick before nodding and going 'yes... this is d real ting' :D If -you- have a version of Green Seasoning that you would like to share feel free to add it via the comments form. I'd love to hear from you! There is a recipe for Trini Green seasoning that I see circulating online that involves copious amounts of vinegar and celery. Is this version one that is actually used? I must say that it strikes me as rather unappetizing so I am quite curious to see how popular it really is. Oh! And one more thing, like any good Trini cook would tell you, be sure to 'stab up yuh meat' so that the seasoning really has a chance to penetrate, oh and give the meat and seasoning time to get to know each other. Preferably overnight :) #### Q&A #2: What is the recipe for Rituals' Double Chocolate Oreo Cheesecake? Reader’s Question: • Can i get the recipe for the Double chocolate oreo cheesecake from Rituals? TriniGourmet’s Answer: When I first posted this picture of a slice of Double Chocolate Oreo Cheesecake (actually from Vie de France) I never expected to get so many requests for its recipe. Unfortunately I don't have one... but there are some recipes on the net that seem to be similar. Until I have a chance to try to recreate it (and I will) here are some links. Happy eating! :) Double Chocolate Oreo Cheesecake Recipes: • Double Chocolate Cheesecake with Chocolate Glaze • Chocolate Oreo Cheesecake • Chocolate Creme Oreo Cheesecake #### Q&A #3: In Search of Kachourie Reader's Question: Hi! I happened upon your blog because I was looking for a Trini recipe. Maybe you can help me. I had a dish that had pureed yellow split peas, cilantro, sliced onions, a little garlic, and some jalapeno pepper. The puree was then rolled into rough balls and fried. It was amazing. Do you recognize the item or know a recipe? TriniGourmet's Answer: I believe that the reader was inquiring after the dish known as Trinidad Kachourie. I sent them a recipe and you can view my own attempt at this Indo-Trinidadian food item here. #### Quick & Delicious Trinidad Coconut Rock Buns: Perfect Every Time If you’re looking for a quick, easy, and utterly delicious treat, look no further than Trinidad Coconut Rock Buns! This nostalgic snack is not only super simple to make but also packs a punch of flavour with its coconut-infused, raisin-studded goodness. It’s the perfect combination of a sweet, sugary crust and a soft, airy interior – a true Trinidadian classic! The best part? You can whip up a batch of these coconut rock buns in no time. Whether you’re baking them for a cosy tea break or as a treat to share with friends, they’re always a hit. And guess what? This recipe is just one of the many in my free ebook “7 Sweet Trini Treats”! Stick around to find out more – you won’t want to miss it! Why Trinidad Coconut Rock Buns Are So Special Coconut rock buns are a nostalgic treat for me. I vividly remember saving up my allowance as a child to buy them from the lady who sold baked goods out of the back of her station wagon every Wednesday afternoon at my prep school. Occasionally, I’d stray from my usual and pick up a sugar bun or currant roll, but I always came back to my faithful friend – the coconut rock bun. I think the appeal lies in the contrast of the rough-hewn, homely exterior, which hides the soft, airy texture of the inside. Or maybe it’s the sweet, sugary crust, which perfectly complements the coconut-infused, raisin-studded flavour. Who knows? It may take a lifetime of consumption to find out! 😉 When I was making these buns, my mother kept asking what I was doing. When I told her I was making rock buns, she kept mumbling that she’d never heard of them. But once she tasted one, she immediately said, “Is toto!” Turns out, she knew this baked good as “toto” (pronounced TOE-TOE) from her childhood in Jamaica. But when I looked it up, I found that every Jamaican site I visited referred to toto as a cake, not a bun! I may never get to the bottom of the mystery, but I do love the story! Recommended Tools Non-Stick Baking Tray - Essential for ensuring your coconut rock buns come off the tray easily. Mixing Bowl Set - A good set of mixing bowls makes preparing your dough a breeze. Digital Kitchen Scale - Accurate measurements lead to consistent results in every batch. Hand Mixer - Perfect for beating eggs and mixing ingredients quickly and efficiently. Silicone Spatula Set - Ideal for scraping down bowls and ensuring every bit of flavour is mixed in. Oven Thermometer - Helps you maintain the perfect oven temperature for even baking. Sifter/Flour Sieve - Ensure your flour is light and airy for the perfect dough texture. Baking Brush - For greasing your tray or adding an extra touch of melted butter before baking. Step-by-Step Guide to Making Trinidad Coconut Rock Buns Preheat the Oven and Prepare the Tray Start by preheating your oven to 360°F (190°C). While that’s warming up, grease a baking sheet or line it with parchment paper to ensure your buns come off easily once they’re baked. Rub the Margarine into the Flour Next, sift your all-purpose flour into a large mixing bowl. Use your fingertips to rub the margarine into the flour until the mixture resembles fine breadcrumbs. This step ensures the dough has that delicate texture we all love in rock buns. Add the Sugar, Raisins, Baking Powder, and Coconut Once your flour mixture is ready, stir in the brown sugar, raisins, baking powder, and shredded coconut. This is where the magic happens – those ingredients combine to give your buns a sweet, fragrant, and flavourful base. Beat the Eggs and Add the Wet Ingredients Beat the eggs and vanilla extract together in a separate bowl. Then, pour the egg mixture into your flour mixture and combine. Slowly add the milk, a little at a time, to help bind everything together. Combine into Dough Use your hands to bring the dough together. It should feel moist but not sticky. If it’s too dry, add a little more milk. Once combined, the dough will be thick, but it will hold its shape. Shape the Dough and Add the Sugar Using a spoon and a fork, divide the dough into equal pieces and shape each one into a rocky cone shape. Place them on the greased baking tray. At this point, I like to sprinkle a generous amount of brown sugar on top of each bun for that extra sweet, crispy crust. Bake and Enjoy Place your tray in the preheated oven and bake for 15 minutes or until golden brown. The buns should have a slightly hard, sugar-coated outer shell and a soft, fluffy interior. Trinidad Coconut Rock Buns 2 cups all purpose flour (sifted)½ cup soft margarine½ cup brown sugar4 Tbsps. raisins1 teaspoon baking powder2 medium eggs1 teaspoon vanilla4 tsps. milk½ cup shredded coconut Preheat oven at 360°F / 190°C. Grease baking sheet.Using the finger tips, rub fat into sifted flour until mixture resembles fine breadcrumbs.Add sugar, raisins, baking powder and coconut, mix in evenly.Beat eggs and vanilla. Pour into flour mixture and combine then add milk slowly.Combine mixture with the hands until a moist dough is formed.With a spoon and a fork, divide dough into equal pieces and shape each piece into a “rocky cone” on the greased baking tray.*(Although the recipe doesn’t call for it at this point I sprinkle the buns generously with brown sugar 😉 )*Bake for 15 minutes or until done. Troubleshooting Tips for Perfect Coconut Rock Buns Buns too hard? You might have overbaked them. Keep a close eye on your oven time. Every oven is different, so it’s important to start checking at around 12 minutes. Buns too soft? The dough may have been too wet. Try adding a little more flour next time to ensure the right consistency. Uneven sugar crust? Make sure you sprinkle the sugar evenly over the dough before baking. Storing and Serving Your Trinidad Coconut Rock Buns Coconut rock buns are best enjoyed fresh, but if you need to store them, place them in an airtight container once they’ve cooled completely. They’ll stay fresh for about 2-3 days. I recommend enjoying them with a cup of tea or coffee – the perfect pairing for an afternoon treat. If you want to hold on to them even longer freeze them after they cool. They will thaw and reheat well for up to a month. Conclusion Trinidad Coconut Rock Buns are a perfect balance of simplicity and flavour. With just a handful of ingredients, you can create a delicious treat that evokes nostalgia and brings the comforting taste of the Caribbean to your kitchen. The step-by-step process ensures that even beginner bakers can achieve that perfect balance of a hard, sugary exterior and a soft, fluffy inside. Plus, it’s quick enough to fit into a busy day. And if you loved this recipe, I know you’ll enjoy the others in my free ebook “7 Sweet Trini Treats”. In this downloadable guide, I’ve packed in more easy, delicious, and classic recipes from Trinidad that are perfect for any occasion. Ready to Bake More Trini Treats? Download my free ebook, “7 Sweet Trini Treats”, now and discover even more irresistible recipes to add to your baking repertoire. These recipes are a great way to explore the flavours of Trinidad and Tobago, impress your friends and family, and enjoy some nostalgic treats from your childhood. Don’t miss out—get your copy today and start baking! #### Quick Coconut Chicken Pelau (recipe) Pelau is one of Trindad's signature national dishes and I would argue its also our definitive one-pot meal. This is the meal that we make whenever we have informal gatherings ('limes') either at home, at a river or on the beach. It also feeds hungry revellers at Carnival time and provides a comfortable rhythm to a lazy Sunday afternoon. Cooked in coconut milk and seared in caramelized sugar (after being marinated in a garlicky marinade) the chicken in a good pelau is soft, falling off the bone and delectably (yet not overpoweringly) sweet. A good pelau is a work of art and this version is a quicker truncated version of the classic recipe that retains the authenticity and method of preparation. However, if time and inclination permit, I highly recommend that you prepare this recipe in the more lengthy time-honored manner embodied by my father's recipe Bertie's Trinidad Pelau Coconut Chicken Pelau (Quick) Ingredients: 2??? - 3 lbs. Chicken pieces (seasoned the night before with 1 rounded tsp salt, 1 rounded tsp pepper, chopped chives, 1 tsp thyme, 4 cloves chopped garlic, 1 tsp cumin, 1 tsp Angostura bitters, 1 tsp. Worcestershire sauce, 1 tsp. soy sauce and 1 tbsp. ketchup) 2 c. Rice, washed 2 c. Coconut milk (unsweetened) 2 c. Water 1 Large onion 1 Sweet pepper 1 13.5 oz tin Pigeon peas, drained 2 - 3 tbsp. Vegetable oil ??? c. Sugar Salt & pepper to taste 1 Scotch Bonnet pepper Directions: 1. Season the chicken (as stated above) the night before. It helps to 'stab' the chicken pieces as well to allow the flavour of the marinade to really permeate :) 2. Heat the oil in a large dutch oven ('d big pot') 3. Add sugar and allow to burn until dark brown 4. Add seasoned meat and stir until pieces are well coated with burnt sugar; brown for 5 minutes 5. Stir rice into chicken and turn often till well blended; cook for 3 minutes more 6. Add onion, scotch bonnet pepper and peas and stir fry for a few seconds (you may want to make sure to keep the pepper at the top of the pot cos if that thing bursts, well I can't help you any further ;) ) 7. Add additional salt, pepper, coconut milk and water. 8. Bring to the boil, lower heat, cover and simmer until rice is cooked and all liquid has evaporated (about 25-30 minutes). If rice is still hard, add more liquid and continue to cook longer. Pelau can also be baked in oven (this is my preferred method). Cover pot with tin foil, place in oven and bake at 350??? for 25-30 minutes, add more liquid if necessary. Preparing the rice in the oven prevents burning at the bottom, but some people love the burnt bits (we call it 'bun bun') for reasons I'm still trying to figure out :D 9. Remove pepper before serving!! Serves: 8-12 #### Quick food made with chickpeas and curry: Trini's national dish "Roti"   Potato Roti - Amins (Couva, Trinidad)Photo courtesy the lovely and generous Chennette's Roti Set on Flikr   This article originally appeared on the Caribbean-Sun website (link no longer available). The image links are unfortunately broken however :( I am sharing it 'as is' however I wanted to make a few points first :P 1. I believe that the author is referring to Patraj's St. James location, not the area of San Juan.2. I have taken off the annoying accent character they kept putting over Patraj's name. Unless he is suddenly from the South of France I have no idea how it ended up there! :P3. Current inflation makes my memory fuzzy on the idea of a roti for a $6TT :( QUICK FOOD MADE WITH CHICKPEAS AND CURRY: Trini's national dish "Roti" Curry sauce instead of ketchup: Rotis in Trinidad are like hamburgers in the USA. The island's unofficial national dish consists of a delicious curry meal wrapped in thin pastry; its prototype was brought to the Caribbean by Indian immigrants some decades ago. The handy little packets of food have turned into a top seller for a quick snack. But at Siriam Patraj's, Trinidad's uncrowned roti king, the popular dish is treated as a true delicacy. By Bernhard Grdseloff (C) 2005 Connoisseurs won't hesitate to travel all the way to San Juan, a suburb of Port of Spain, just to get hold of a roti at Patraj's. At carnival, people queue up at the inconspicuous little restaurant as though there was food to be given away. "Actually there are three types of rotis," the 67-year-old restaurant owner explains. "Sada Roti is served as a side dish, Bussup Shot resembles a cut up pizza, and only for Dhalpouri are the ingredients wrapped up in the dough." For the latter popular variety, a ball of dough is filled with ground, split chickpeas, kneaded and rolled out very thinly, and finally baked on a hot stone plate. There are countless different curry fillings to choose from: shrimp, chicken, beef, lamb, mango, pumpkin or capsicum in any combination, mixed with potatoes. "We use fresh, local ingredients only," says Patraj, revealing the secret for success of his family-run business. "And despite this, you'll only pay around 6 TT dollars (about 1 US-Dollar) for a roti at my place". UPDATE: December 31, 2025 #### QUICK GINGER BEER Recipe at Epicurious.com Well you know how Trinis like how to do everything las' minute? :) If you don't have enough time to try my mother's ginger beer recipe, here is a quick recipe from Epicurious.com that needs only 24 hours fermentation. Best of luck! :D Click here to read: QUICK GINGER BEER Recipe at Epicurious.com Excerpt: This is the easy way to make ginger beer, where the ginger is simply soaked just slightly fermented for 24 hours (another method requires up to a five-day fermentation). Ginger beer is one of Jamaica's most popular soft drinks and is sold practically everywhere, from the supermarket to roadside stands. This drink is wonderfully refreshing. If the ginger heat is too much, tame it with more crushed ice and some club soda.   #### Rachael Ray's Travel Tidbits - Trinidad and Tobago Trini 'Doubles' - the ultimate street food Photo taken by the lovely and generous Chennette ;) Well whodathunk it? I found a Trinidad and Tobago blurb on Rachael Ray's Food Network site! Now what I want to know is did the show actually come here? Were we featured on an episode or something? Oh I'd love to have the Food Network 24hrs a day. One of the local channels carries it for a few hours at a time (both live and taped). It's better than nothing I guess :( ... Anyway, here are Rachael's tidbits with my comments in italics! :) Click here to read the entire: Rachael Ray's Travel Tidbits : Food Network • Best on-the-go grub: A "doubles" (shown above) is a sandwich that starts with a piece of fried, split-pea bread, called bara. Then its topped with curried chick peas, or channa. You can spice it up with your choice of a specialty sauce, tasty chutney or sliced cucumbers in a pepper sauce. Then its finished off with a second piece of bread. A "roti" is a burrito-like meal that is usually packed with curried goat, potato or chicken. • Rachael's fast facts: Calypso music and pan music aka steel drums started in Trinidad. Steel pan music took off in the late 1930s when oil drums were brought to Trinidad by U.S. troops. (Correction lovey, the drums were already here. We are an oil-producing nation, it's our #1 export :D Why do you think the troops were here in the first place? For a full overview of the birth and evolution of the steelpan (never steel drums) visit "The Early History of Steelpan in Trinidad and Tobago") • Trinidad food staples: Pawpaw, an exotic fruit that has a mango banana flavor (is it that exotic? have just learnt about papaya papaw and paw paw in my curiosity.. all very confusing!) Callaloo, a creamy, Creole dish that is similar to spinach. (The -vegetable- is similar to spinach. I'm not sure how a dish is similar to a vegetable??) Soursop, a tart fruit that makes up one of the island's most popular beverages (It does???) • Best bet for bird-watchers: Because Trinidad is located on the migratory flight path of hundreds of species of birds, it is natural aviary and a great place to break out your binoculars. • Talk like a Trinidadian: The expression, "liming" means hanging out, or chillin out. Some say the term was coined when the British Navy would dock in Trinidad. The locals would hang out with the British, aka "the Limeys," and thats how the expression was created. • Rachael's must-see: The botanical gardens in The Queen's Park Savannah are home to one of the oldest collections of exotic plants and trees in the western hemisphere. • Best bet for beer: Carib • Did you know? Angostura Bitters are native to Trinidad & Tobago, and the company has kept their legendary recipe a secret since 1824. #### Ramin Ganeshram's Take on Holiday Christmas Cookies (article) Image Credit: CookingTheCaribbean.com I love checking out the various culinary stories from around the world that show up both in my Trinigourmet Times and via iGoogle. They give me a glimpse into cultures and traditions from places I'll probably never see, as well as spots right next door! This week I stumbled across a story, published on NPR, from Ramin Ganeshram, author of the extremely popular Sweet Hands: Island Cooking from Trinidad and Tobago, that I thought you would enjoy :) In it she talks about combining her Trini and Iranian heritages with the American tradition of holiday cookies. Excerpt:" A marriage of flavors from my West Indian heritage and homey methods traditional to the country of my birth, my Caribbean Christmas cookies have become a holiday ritual in my home. Now that my 5-year-old daughter is old enough to help, we make our tropical-flavored delights together. In fact, I already have the recipe cards all written out for her to pass down to her own children." Check out the full interview: Kitchen Window -- Christmas Cookies Win A Trip To The Caribbean : NPR.   Like Ramin, I have not grown up with any tradition of 'holiday cookies' outside of picking up a tin of Danish Butter Cookies (which is non-negotiable!) so her fusions, which include Caribbean Sugar Cookies, Tropical Jam Thumbprints and Cocoa Tea Cakes look and sound divine beyond belief. I definitely know I'll be giving them a try in 2011! :) Check out the full interview: Kitchen Window -- Christmas Cookies Win A Trip To The Caribbean : NPR.Visit her blog at CookingTheCaribbean.com #### Ras-Al-Hanout (recipe) Late last year I wrote at some length on how ras-al-hanout had become one of my must-have ingredients. I had at that time promised the recipe, but it's taken me a while to get around to actually sharing it :) As my supply was running low I figured this was as good a time as any to share this little 'secret', especially with those who may find their way here via Weekend Herb Blogging, hosted this time around by Cooking in Westchester :) Excerpt: So what is Ras-Al-Hanout? According to Wikipedia Ras el hanout, also called Moroccan seasoning, is a popular blend of herbs and spices that originated in Morocco and used in other parts of North Africa. The name means in Arabic "top of the shop", and refers to a mixture of the best spices a seller has to offer. Because it's a blend of so many different flavours you can't quite pinpoint what it is in a dish. You just know that there is something really different going on behind the scenes. As there is also cinnamon I also use it from time to time in sweet dishes. Again I find it gives desserts a certain 'adult' kick, where your tastebuds kinda still and go wait... wait... something's different here... but in a good way :) My other favorite thing about ras-al-hanout is that I can top it up as I go along based on my moods and whims. Cardamom yes! Cumin? Sure! Coriander? Why not :) It really appeals to my spice wanderlust :) And as it combines all the flavours already used in Trinidadian cooking it never seems out of place. From curries to chillies to omelettes. My 'special' glass jar is ALWAYS in use when I'm in the kitchen :) Ras-al-hanout -------------------------------------------------------------------------------- Recipe By: Homemade: Delicious Foods to Make and Give Yield: 1 1/2 cups Ingredients: 30 bay leaves 1/4 cup freshly grated nutmeg 1/4 cup whole cloves 1/4 cup chopped cinnamon stick 1/4 cup white peppercorns 1/4 cup dried thyme 1 tablespoon ground allspice Directions: Combine the bay leaves, nutmeg, cloves, cinnamon stick, peppercorns, thyme, and allspice in a medium bowl. In batches, process to a fine powder in a spice grinder. Store in a cool, dry spot #### Raw Green Mango Chow (recipe) This post was originally published on February 6, 2009. It has been updated twice since then. 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. Chows like these are best used by slightly under-ripe fruits. In this case I have used a green mango, however pineapples are sometimes used, and even though I've never seen it done locally, my recent readings on Vietnamese cuisine cos me to believe it should also work brilliantly with green papaya. Assembly is quite simple. The recipe below is really quite loose and forgiving. Feel free to adapt it to your own preferences :) Green Mango Chow 1 half ripe mango2 cloves garlic (minced)1 tablespoon minced cilantro or chadon beni (culantro)1 tablespoon lime juiceSaltfreshly ground pepper Peel mango and cut into chunks.Place in a bowl and sprinkle with remaining ingredients.Pulse in a food processor until just combined.Cover and chill overnight to allow flavors to penetrate the fruit (if you can wait that long 😉 )ENJOY!! This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated 🙂 Browse a wide array of Caribbean Cookbooks in the Caribbean section of Veni Mangé - Trinigourmet's Amazon Bookstore! #### Raw Soursop Icecream (recipe) As my 'raw' adventures continue I find myself viewing the fruits and vegetables in supermarkets and roadside stalls with an almost reborn eye. This ice cream came about as a glut of soursops came into my line of sight and instantaneously caught my imagination. Soursop ice cream was a vague but pleasant memory from my childhood. For an extremely short time period in the early/mid-80's my parents owned an ice cream maker. After a few months they got bored with it, and it was placed on a shelf only to gather cobwebs, dust and 'mysteriously disappear'. But for a few short glorious months I would sit on the kitchen floor staring at my mom as she fed salt and ice onto the sides of the machine while it churned. Coconut, Vanilla, Rum and Raisin and Soursop were her favourite flavours and almost effortlessly became mine as well. Making this ice cream was thus both exciting and sentimental. This was my first time cutting open a raw soursop for myself, and J's first time tasting a raw one. He couldn't believe how much like icecream it already was straight out of the flesh! I quickly realized that soursop is a tricky thing, soft pulpy areas intermingle with tough fibre, and all throughout shiny black seeds are dispersed, hidden by a thin cloudy membrane. After savagely procuring all the pulp that I could, it was a cinch to blend it with the remainder of the ingredients and put it to freeze. This version is reminiscent of my mothers, yet healthier and lighter. I think it will help me to create many new memories of my own :) From Wikipedia: The soursop is a broadleaf flowering evergreen tree native to Mexico, Central America, the Caribbean and northern South America. Today, it is also grown in some areas of Southeast Asia. It is in the same genus as the cherimoya and the same family as the pawpaw. In most Spanish speaking countries it is commonly known as Guanábana. In the Philippines, it is known as guyabano. Comparisons of its flavour range from strawberry and pineapple mixed together to sour citrus flavour notes contrasting with an underlying creamy roundness of flavour reminiscent of coconut or banana. The fruit is somewhat difficult to eat, as the white interior pulp is studded with many large seeds, and pockets of soft flesh are bounded by fibrous membranes. The soursop is therefore usually juiced rather than eaten directly. Note: This entry has been submitted to Weekend Herb Blogging, hosted this week by Astrid from Paulchen's Food Blog Raw Soursop Ice Cream INGREDIENTS: 2 cups raw cashews, soaked overnight 2 cups soursop pulp 1 cup filtered water, as needed 1/2 cup honey 1/4 cup coconut butter or expeller pressed coconut oil 2 tablespoons vanilla extract 1/2 teaspoon sea salt METHOD: 1. Blend all ingredients until creamy and smooth. 2. Add water as needed to keep the mixture circulating through the blender. 3. Freeze, stirring occasionally until set, or follow your icecream maker instructions :) This raw icecream recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Raw Vegan Brownies (recipe) 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. There seem to be a million and one recipes for raw brownies but they share similar building blocks. A succulent dried fruit (usually dates or raisins), ground nuts (usually almonds, walnuts, or cashews), a dash of honey, and a helping of cocoa. Sometimes coconut oil is drizzled in to bind the mixture further, however I find that if you pulverize it in the food processor long enough this step isn't necessary as the nuts will release their own oils. Chilling (or even better freezing) the brownies is essential to them holding their shape. They will soften considerably if left at room temperature. However, because of the nature of the ingredients, they remain quite moist and chewable even when frozen, so don't think you'll be biting into a cube of ice! :) Having a food processor has made putting together many raw recipes (this one included) a cinch and I now can't imagine life without one. This recipe was actually the catalyst for me receiving one! You see, I tried to make it initially in our blender, and that was a hot mess. It was not more than a day or two later that J arrived on my doorstep with a huge box, and said 'now you can try those brownies again' :lol: My Food Processor: A Hamilton Beach/Proctor-Silex 8 Cup 2 Speed What can I say? The man was committed to having these brownies! :lol: Some recipes continue the decadence by creating raw chocolate 'frostings'. Although I opted out of making the icing for this particular recipe (avocadoes are not in season at the mo :( ) I have included the instructions for that component as well :) Enjoy! This recipe has been submitted to Tasty Tools: Food Processor hosted by Joelen's Culinary Adventures and Weekend Cookbook Challenge: Love Raw Vegan Brownies Source: SparkPeople.com Servings: 12 INGREDIENTS: Brownie: 1 cup walnuts 1 cup dates 1/4 cup cocoa powder Icing: 2 avocados 1/2 cup agave nectar 1/4 cup cocoa powder 2 tablespoons coconut oil 1 tablespoon vanilla extract dash salt dash cinnamon METHOD: 1. Food process the brownie ingredients until blended and dry chunky 2. Press into a small pan. 3. Put all icing ingredients into vitamix blender, and blend on hi till smooth. 4. Spread icing over brownies and pop in freezer to set for 1 hr. then cut and put in snack sized baggies. #### Recipe Search with Google Recipes! Well, it's official, Google has 'unofficially' entered the recipe database field. Although not announced on its homepage you can now access Google Recipes via this link. Features include: ?????? search by main ingredient ?????? search by regional cuisine ?????? search by food course ?????? search by keyword Although I already have a substantial recipe database on my computer (thanks to the amazing MacGourmet program) there are times when I am more than itchy to try something new, or need to find something on short order to fit some weird combination of straggling pantry offerings. It looks like Google Recipes will gladly accomodate moments like those and I am definitely making it a prominent bookmark :) #### RECIPE: Eggplant Vegetable Medley (Instant Pot/Pressure Cooker) + Join Me On My New Twitch Journey! Happy New Year everyone! It's so good to be back from the Holiday 'Break'. I hope you're all well :) I'm brimming with ideas for the blog and this brand over the next 12 months and I've already started rolling them out. Firstly my Patreon page, where you can directly support my content development and receive exclusive benefits for as little as $1USD/month! Secondly, my newly launched Twitch channel! I'll be live-streaming on Twitch 3x a week, with at least one cooking stream scheduled within any given week. My schedule will be posted there as well as available replays. I'm still working out some of the kinks but I'm really happy and excited with what I have done there so far. This Sunday I'll be making Trinidadian Coconut Bake, using the linked recipe. Feel free to tune in and cook along! I'd love to have you there :) However this post is about the recipe I prepared for my Debut Stream! This Eggplant Vegetable Medley is a vegetarian/vegan dish that can be served both hot or cold. I serve it as a main dish alongside a fried egg and brown rice, however you can leave off the egg if you want the dish to remain vegan, or you can add sausage or ground beef if you feel you really need a meat component. Prepared in the Instant Pot it takes little time to come together. Watch me bring it together below, and then give it a try yourself! xo (If the public video link has expired, do note that all videos are permanently archived on my Patreon and available to members for as little as $1/month) Eggplant Vegetable Medley (Instant Pot/Pressure Cooker)   Recipe Type: Vegetarian Cuisine: Fusion Author: Sarina A Vegetarian medley that can easily go from a side to Center Stage. Adapted from this recipe Ingredients 1 large eggplant, cubed (or 2 medium) 1 tsp salt 1/4 cup olive oil 1 medium green or red bell pepper, cut into strips 1 cup black olives 1 onion 2 medium potatoes, cubed 3 medium tomatoes, cubed 1 tbsp raisins, rehydrated and squeezed 1 bunch fresh mint balsamic vinegar salt pepper Instructions Put the eggplant in a strainer and sprinkle the cubes with salt. To get all of the bitter liquid out: add a plate on top of the cubed eggplant and some kind of weight on top of that to push it down (I used a small cast iron saucepan). Leave them to rest for about half an hour In the meantime, wash and slice the other vegetables as indicated In the pre-heated pressure cooker, on high heat without the lid, add the olive oil an brown the vegetables, adding them in the following order, stirring them constantly with a wooden spoon. First, add the eggplant and potatoes (wait 3 minutes but keep stirring), peppers and onions (wait another 3 minutes and keep stirring. Finally, add half the chopped mint, raisins, olives, salt and pepper to taste. If you're using an electric pressure cooker that requires more than 1/2 cup of water to reach pressure, add one cup of water. Otherwise use 1/4 to 1/2 cup of water. If you can get away with 1/4 cup of water that is ideal as the eggplant will spring a lot of water. Close the lid and set the valve to pressure cooking position. Cook for 4 minutes at high pressure. When time is up, open the pressure cooker with the Normal Pressure Release. Transfer the contents of the pressure cooker to a serving dish immediately. Mix in the tomatoes and dress with fresh olive oil and balsamic vinegar. Garnish with the remaining mint.   3.5.3251 #### Red Red (recipe) Red-Red is a Ghanian dish I stumbled across quite accidentally while looking at a recipe for Kelewele that was kindly sent to me via my Facebook page by Corinne, a regular contributor. Traditionally served with fried plantain it is a rich, luscious and spicy combination of thick tomato sauce and black-eyed peas which visually lives up to its name. Having never tried it before I used a multitude of online photos and recipes to get a general gist of how the final product should be constructed and appear. The ingredients and method are so deceptively simple that you should be able to repeat it from memory after your first attempt, but don't tell anyone, it definitely tastes as though you've been slaving over the stove for hours! This post has been submitted to My Legume Love Affair Edition #22. View the host lineup here. Red Red INGREDIENTS: 2 tins (14.5 oz each) black-eyed peas, drained 1 tin (28 oz) pureed tomatoes 1 or two vegetable bouillon cubes 1/2 cup vegetable oil 2 onions, thinly sliced 3 garlic cloves, thinly sliced 1 tablespoon fresh ginger, thinly julienned 1 hot pepper (your choice) salt and black pepper METHOD: 1. Heat oil in a skillet on medium 2. Fry garlic, ginger and onions until golden 3. Add tomatoes, bouillon cubes and pepper (halve for greater flavour and heat. You can use only one half if you want :)) 4. Simmer for 5 minutes 5. Add black-eyed peas and simmer for 10 more minutes 6. Season with salt and black pepper NOTES: Serve with kelewele or plain plantains (fried or boiled) This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com and linking back to this site :) #### Red-Roasted Chicken Stir-Fry (recipe) From Natural Health Magazine: This stir-fry is inspired by the flavors of traditional Chinese red roasting, which derives its special character from the use of dark soy, Shaoxing wine and rock sugar. This post was originally published on October 15, 2006 and was one of the first dishes I prepared for this site. A sentimental fave just right for revisiting! :) This dish relies heavily on the quality of your soy sauce. For the best results use the good dark heavy stuff. I tried it once with a 'lite' one and it was disappointingly watery and flavorless (even with added salt). :( When done right the chicken will indeed be a lovely deep rust color and imparted with a lightly sweet flavour. Recipe: 1 lb boneless, skinless chicken, white and dark, cut into 1/2 inch cubes 1/2 tablespoon Chinese five-spice powder 4 tablespoons canola oil 1 tablespoon chopped ginger 1 tablespoon chopped garlic 1 bunch scallions, chopped, whites and greens separated 1/4 cup sherry 1/2 cup red wine 1 cup chicken stock or low-sodium canned broth 1/4 cup naturally brewed soy sauce or reduced-sodium soy sauce (use gluten-free if needed) 2 ounces rock sugar (may substitute 1/2 cup brown sugar) 2 large carrots, julienned 2 red bell peppers, diced kosher salt and freshly ground black pepper to taste Method: 1. Season the chicken with salt, pepper and five-spice powder 2. Heat a wok coated 2 tablespoons of the oil over high heat and swirl to coat the pan. 3. When the oil shimmers, add the chicken and stir-fry until cooked through, about 4 or 5 minutes. 4. Remove and set aside. 5. Add 2 tablespoons of oil to the wok 6. When the oil shimmers, add the ginger, garlic and scallion whites. 7. Cook until soft (about 1 minute) 8. Deglaze the pan with sherry and red wine and reduce by half 9. Add the stock, soy sauce and rock sugar and stir to dissolve 10. Add the carrots and bell pepper and cook for an additional 2 minutes 11. Add the chicken and bring the sauce to a boil 12. Turn the heat down and allow the chicken to simmer until the sauce has thickened slightly (about 3 to 5 minutes). 13. Check seasonings 14. Serve the chicken over cellophane noodles and garnish with scallions Amazon.com Widgets #### Regal 'Olive Oil' - A Pomace Disgrace There really is no substitute for extra-virgin olive oil, something that I'm sure every foodie would attest to. However finding decent olive oil is getting harder and harder for me at my local supermarket. It wasn't always this way. Up until several months ago they carried several foreign brands in convenient 250ml containers. Sure they were a little pricey but I considered the expense worthwhile for health and taste reasons (and boy could I make a bottle stretch! :) ). However lately the supermarket has now switched to carrying olive oil in much larger sizes, up to a gallon, and the smaller bottles have pretty much disappeared except for one by a local distributor 'Regal'. When I first saw olive oil in a Regal container I was quite suspicious - plastic, local, olive oil ... the equation didn't add up. Still, the label said Extra-Virgin, the price was right, and the alternatives were non-existent. I picked up a bottle and carried it home. When I opened it I was pleasantly surprised as it indeed smelled and tasted like the real thing. If the saga had ended here all would have been peachy, but as you can tell it didn't. The second time that I bought Regal Olive Oil I was confused, it no longer had the vibrant floral scent, and though the texture was right the taste was non-existent. What had happened? On my most recent trip to the supermarket I again saw that Regal was the only option for smaller-sized olive oil bottles. Heavy hearted I decided to give them one more try. Maybe that bottle had been a fluke. One part of my mind noticed that the bottle now had a red label (instead of green) but I paid it no mind. When I got home and opened the bottle, again I noticed something was off. No scent, no flavour. And this time I read the label closer and immediately noticed that it no longer said extra-virgin olive oil. Instead that phrase was replaced with a single word, Pomace. What was Pomace? Was it a region? A pressing style? Curious I looked it up ... and man was this the final straw Olive Pomace Oil is the last dregs of the olive oil pressing process, 'enhanced' by petroleum solvents...yum :( From Eat-Online.net: [The] designation "olive oil" cannot be applied to olive residue oils. An olive residue oil, by definition, is obtained by treating the olive residue, called pomace, (which is the substance remaining from previous pressings) with solvents. It may be classified as "refined olive-residue oil" or "refined olive-residue oil and olive oil". These classifications are suitable for human consumption. Olive-Pomace Oil is a blend of refined olive-pomace oil and virgin olive oil fit for consumption as is. Once again, however, in no event whatsoever may it be called "olive oil" according to the International Olive Oil Council rules. I would like to say that I would never recommend olive-pomace oil to anyone. It has a very poor quality ranking in the list of oils. Constantine Alexander Certified Olive Oil Consultant How does Regal dance around this? Well first of all not only do they flagrantly continue to push the product as 'olive oil' they then go on to assert on the label... "Regal Pomace Olive Oil is made exclusively from selected olives after the first pressing. These oils are meticulously blended by skilled craftsmen who have mastered the art from generation to generation to produce its own unique taste." Sounds positively picturesque doesn't it! Compare that to the truth of how olive pomace oil is made: Olive presses are unable to extract a residual 4% olive oil from the olive pulp. A process of "hexane extraction" is able to chemically extract most of this oil, which is then refined. Used primarily to make soap. On a more alarming (and scary) level olive pomace oils also can carry a health risk because of the petroleum solvent process. In 2001/2 the New Zealand Food and Health Safety authority had to recall olive pomace oil from several manufacturers. The samples had to be sent to the UK for carcinogenic testing as such testing was not available in New Zealand. Now if that testing is not available in New Zealand I seriously doubt it is available here. This is a country after all that still can't get its act together on DNA testing so I can't see olive oil as having made its way to the front of the bureaucratic line. So once again we, the populace, are left to blind faith? As far as I am concerned Regal has no business selling (possibly toxic) olive sludge to an unsuspecting (and overtrusting) populace as 'olive oil'. Let alone pricing these dregs at extra-virgin prices. I am not amused. Even though it may mean having to trek over to a gourmet specialty store I won't be endorsing this type of trickery, and I suggest that you spread the word and do the same! Here is a link to the Consumer Affairs Division online complaint form. ETA: Since originally composing this my most recent trip to the supermarket showed the return of my favorite small-sized bottles of Carbonell extra-virgin olive oil, and the Regal Pomace Oil was gone! Let's hope this is a permanent move. Yay! #### Remembering Julia: Julia Child 101 (video) "I learned to cook for the same reason most women do—to please a man. I started to cook for the first time after I got married in 1946. Paul and I had met in Ceylon during World War II when we were both with the OSS (Office of Strategic Services), which later became the CIA. It would be nice to say we were spies, but I was a file clerk and Paul was an exhibits officer, doing maps of the Burma Road for Lord Louis Mountbatten. When we moved to Paris in 1948, I tasted the food and thought, “Well that’s for me.” That’s when it all began." From the Smith Alumnae Quarterly (Winter 2002/2003) It was with an odd mix of emotions that I learnt about the 2007 Julia Child tribute hosted by Lisa of Champaign Taste. As a graduate of Child's alma mater, Smith College, I have always felt a happy secret connection to this Grande Dame of American cookery, even if I never really knew her onscreen persona (heresy on my part?). In the years since there has been renewed interest in her work and legacy as a result of movies such as 'Julie and Julia', and now that the recently launched Cooking Channel has began rebroadcasting her series I imagine that her appeal will remain evergreen. As many already know about the formative years in France which laid the foundation for her life's work, I've decided that I would focus my retrospective on her time at, and lifelong connection to Smith. A connection which I think provides an equally interesting and important perspective into the life of this rather private woman. For those who don't know Smith College is a private women's college , located in Western Massachusetts. From Wikipedia: The college was chartered in 1871 by a bequest of Sophia Smith and opened its doors in 1875 with 14 students and six faculty. In 1915-16 the student enrollment was 1,724 and the faculty numbered 163. Today, with some 2,600 undergraduates on campus, Smith is the largest privately endowed college for women in the country. A number of Smith alumnae have gone on to become notable in their respective fields and endeavors, including authors, Margaret Mitchell and Madeleine L'Engle, Betty Friedan, Gloria Steinem, Julia Child, Jane Yolen, Yolanda King, Sylvia Plath, Martha Southgate, Congresswoman Tammy Baldwin, Julie Nixon Eisenhower and First Ladies Barbara Bush and Nancy Reagan. Julia Child was legendary on-campus for her practical jokes and pranks, a reputation which has become part of campus lore as it is still repeated and passed on to each incoming class. "I remember consuming large quantities of jelly doughnuts and driving around to speakeasies, the car packed with giggling girls. I had a blue 1929 Ford convertible that cost $25. I remember once we went to a speakeasy in a warehouse in Holyoke. We had one of everything they had and all got sick. We drove back with the top down. It was Prohibition, but we did an awful lot of drinking." From the Smith Alumnae Quarterly (Winter 2002/2003) Now that's my kind of gal! :lol: Julia spent all four of her college years in Hubbard House, the oldest dormitory on campus (built 1879 and still in usage). In 1934 she graduated with her BA in History and moved to New York to work in publicity and advertising, before joining the U.S. Office of Strategic Services, with which she was dispatched to Ceylon (now Sri Lanka) and China. Child’s culinary breakout didn't come until after World War II, when she teamed with two French culinary colleagues to open the cooking school L’Ecole des Trois Gourmandes. That collaboration ultimately led to her bringing French cuisine to the American public through more than a dozen cookbooks, such as “Mastering the Art of French Cooking,” and hundreds of episodes of the public television series “The French Chef.” She led a long achievement-filled life that culminated in her becoming the first chef ever to receive the Presidential Medal of Freedom, the United States' highest civilian honor. From the Smith Alumnae Quarterly (Fall 2004): • Julia Child was the co-founder, in 1981, of the American Institute of Wine and Food. • In 1985, she sought to preserve the home of James Beard, known as the father of American gastronomy and a longtime mentor to emerging talents in the culinary field. The James Beard House in New York's Greenwich Village hosts visiting chefs in its dining room, and the James Beard Foundation provides scholarships and educational opportunities to up-and-coming chefs. • Child was a driving force behind the establishment of the International Association of Culinary Professionals. The association's annual cookbook awards are named after her. • She lent hearty support to the establishment of Copia: the American Center for Wine, Food & the Arts in Napa, Calif. [She] donated her famous pots and pans from her Cambridge, Mass., home to the center when she retired and moved to an assisted living center in Santa Barbara, Calif. The center, which explores "the culture of the collective table," named its restaurant after her. • In addition to receiving the Presidential Medal of Freedom, she received the top national civilian honor from France in 2000, the Legion of Honor. • The Smithsonian Institution immortalized her famous home kitchen in 2002, rebuilding it in an exhibit at the National Museum of American History. Russell Morash, Child's longtime television producer, said it's hard to exaggerate just how bad American cuisine was before Child hit the bookshelves and airwaves. "Cooking on TV prior to Julia's appearance in the 1960s was more often by very stout women in white dresses and sensible shoes," he said, describing popular food of that time as "heavy, doughy trash." In 1990, Child entered into an agreement with Smith, formally donating her house to the college but keeping the right to live in it for her lifetime. When she decided to move back to her native California, Child accelerated her gift and, as Smith's advancement vice-president Karin Lee George '86 observed, "accelerated progress on one of the most important Smith projects in decades." Her gift of $2.35 million from the sale of her home in Cambridge, Mass., supported the construction of Smith's first Campus Center and an etching on a window of the Campus Center Café honors her generosity to Smith. On October 11, 2001 (3 years before her death), Julia revisited the campus and a special tea was held in her honour: From Smith.edu: On a warm October afternoon, students flocked to the President's house to observe an age-old Smith tradition, tea at 4:00 p.m. Except this tea was particularly special, because the guest of honor was one of Smith's most notable alumnae, Julia Child ’34. Silver tea services, multi-colored cups, cucumber sandwiches, scones, stuffed dates and pastries adorned the tables in the foyer as Julia and her lifelong friend Pat Pratt ’51 waited for the students to collect refreshments and join them in the garden for an informal chat. Julia and Pat, who were brought to campus as part of the “alumna-in-residence” program, responded to questions from the students about their experiences at Smith and reminisced about their careers, both of which developed by mere chance. Pat, a neighbor of Julia in Cambridge, is a landscape designer, who designed the gardens at Julia’s residence. Each woman commented on how much the new course on women’s finance would have benefited their careers. Julia and Pat were hosted by 73 students in Laura Scales House during their 3-day stay. They joined the students for several lunches, teas, and dinners and accompanied them to their classes. #### Remembering Taste T&T 2008 (video) As I continue sorting through the 297 photos and videos that I took at this weekend's wonderful Sauté Trinbago, I thought I would allow you the chance to glance through bits and pieces of Taste T&T 2008. For 3 years it was Trinidad's premier culinary festival, before being unceremoniously pulled without announcement. Although Sauté Trinbago did not compete with it in scale, it definitely went a long way towards capturing its spirit. More on that in my next post! Until then... let's look back at the sights & sounds. Remembering Taste T&T 2008 • Taste of T&T 2008 – We Does Eat Nice (article) - looking back now it's clear that the writing was on the wall that the event would be be no more :( • Taste of T&T 2008 – Tickets and Gourmet Menu details • Taste of T&T 2008 – A Fabulous ‘Taste’ (article) #### Republic Day Menu 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 a 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 • Banana Sour Cream Pancakes • Bittersweet Chocolate Chai Happy Republic Day! From the National Library Service: Trinidad and Tobago became a Republic on August 1st, 1976. The event is celebrated as a public holiday on September 24th because this is the date when the first Parliament met under the new Republican Constitution. The date was removed from the official calendar of holidays from 1999 to 2001 to make way for the Spiritual Baptist (Shouter) Liberation Day which is celebrated on March 30th. The Republic Day holiday was reinstated in 2002. DEFINITION OF A REPUBLIC Republic [noun]: A state or nation in which the supreme power rests in all the citizens entitled to vote (the electorate), and is exercised by representatives elected, directly or indirectly, by them, and responsible to them. Source: Webster's New Twentieth Century Dictionary of the English Language Unabridged 2nd ed., 1973. • Learn more about Republic Day in Trinidad & Tobago via the National Library Service's Republic Day portal. #### REVIEW: COMFEE COUNTERTOP DISHWASHER MINI PLUS (6L) A little over a month ago I posted to TriniGourmet’s Facebook and Instagram that I was seriously considering getting a countertop dishwasher to lighten my post-stream cleanup load and ease my mother and myself overall. I had no idea that countertop dishwashers existed until about a year ago when I became obsessed with watching “small apartment living hacks” on YouTube and saw one in action. A dishwasher that could fit on a countertop? Needed no special plumbing hookup? Could be set on a timer? Dries? Sanitizes? It sounded much too good to be true!  I spent a few months perusing reviews off and on and finally decided that I would take the leap. I had grown up hearing horror stories about dishwashers in the Eighties and Nineties. They were cumbersome. Didn’t clean well. Ended up just being used for dish storage. Wasted kitchen space. I had definitely never thought that I would be in the market for one! After deciding that I would get the same model that I had initially seen in that initial video, the Comfee Countertop Dishwasher, it was just to wait on a good sale.  Official Description:  [ No installation needed ]: Adding water manually in the upgraded 6 Liter built-in water tank, you can put the dishwasher in any suitable place without connecting to tap water. Or it can be hooked to the kitchen faucet directly with the included quick connect water hose (Adapter included).  [ Upgraded Space Design ]: The Miniplus has a larger capacity inside than a normal mini dishwasher, which allows you to load a 10.5-inch plate at a time while occupying a very small area, which is ideal for small houses, apartments, dorms, boats, and campers/RVs.  [ 5+2 Program Options ]: 5 Washing programs: NORMAL, RAPID, HYGIENE, FRUIT, GLASS, which meets all your daily cleaning needs. Equipped with 2 enhanced functions: AUTO-OPEN provides effective drying performance; UV Hygiene Program ensures there will be no food particles left behind.  [ 192 F High-Temp Hygiene ]: The Hygiene wash cycle boosts water temperature to 162 F Rinsing and Max to 192 F which can tackle heavily soiled dishes and is also suitable for cleaning baby bottles and children’s dinner sets.  [ AUTO-OPEN & FAN ENHANCE DRYING ]: The door opens automatically at the end of each cycle, and the extra built-in turbofan lets out the steam and essentially helps your dishes dry quicker, delivering cabinet-ready dishes even faster.  [ Lower Water Consumption and Energy Saving ]: The Comfee’ Eco-dishwasher cleans dishes with less effort. Only consumes 6L of water per wash cycle, Saves 60% of the amount used when handwashing and uses only 0.35 kWh for normal cycle.  [ Intuitive and Safe Operation ]: LED Digital Display, See-Through Viewing Window, Child Lock, and Leak Protection allow for an easy and safe operation. (Note: COMFEE dishwashers are tested at the factory before they are shipped. If your new dishwasher has some water inside, this is normal.) BUY IT ON AMAZON.COM Although financial commitments delayed me from getting the Comfee Countertop Dishwasher earlier this year, last month, thanks to online support from my Twitch community, I was finally able to put in the order during Amazon’s “Black Friday” promotions. Now it was just to wait on its arrival and to start putting it to the test! While I waited on it to arrive I used the listed online dimensions to try to figure out where it would best fit in our small condo kitchen space. I also started looking into dishwasher tablet options (severely limited here in Trinidad as dishwashers are still relatively rare). When it finally arrived I couldn’t wait to use it!  I can happily say that I have now used the Comfee Countertop Dishwasher daily (sometimes twice in a day) since its arrival, and that after a month I feel that I can now share a fully informed review. It has definitely helped mom and me immensely, especially over Christmas week when we both had a cold. However even before that it had proved its worth, cleaning and effortlessly bringing renewed shine to the little nooks and crannies of kitchen utensils that we had long struggled to access with brushes and brillo pads. It even gradually restored bright whiteness to decades-old dulled teacups and plastics. It took me a while to learn how best to pack the unit, but now that I have I have no problem loading all the dishes, cutlery, glasses and even small pans that are left behind at the end of the day. On unusually heavy days I do still hand-wash some larger items at the end of the day to free up space. This isn’t much of an issue as it doesn’t happen often but that definitely is the result of our household being a 2-person one. I definitely would not recommend it for use in households larger than this.  Although I haven’t used the Comfee Countertop Dishwasher on-stream yet I have no doubt now that it will be the effective assistant and time-saver that I had hoped it would. My plan is to use the “short” 40-minute Rapid Cycle at those times, even though it means I will have to manually lay items out to air-dry. At the end of the stream, I can use whatever is still outstanding in the regular 2h 10m “Normal Cycle” which also sanitizes and dries.  This unit, the Comfee Countertop Dishwasher, definitely rates a solid 4 out of 5 stars.  PROS:  • Quiet • Water-efficient (although 6L may seem like a lot it’s actually 1/3 of what would be used on average if washing the dishes convetionally) • Energy-efficient (there has been no impact on my utility bill) • Delay Timer (I regularly load the dishwasher at around 8pm and set it to begin around 6 a.m.)• Sanitizes & Dries (on Normal Cycle) • Ideal for 1 or 2-person households • Doesn’t require dishwasher salt (not available readily locally) CurrentDishwasher Detergent Preferences Finish Quantum – the Comfee Countertop Dishwasher comes with 2 samples of this detergent, and it is, in my limited trials, the far away winner of the bunch. Although it is available locally, it is definitely much more cost-efficient to order online in an 82-count pack.  Waitrose – in terms of balancing cost and cleaning effectiveness this detergent was my favorite all-rounder. Being British it effectively tackles tea stains (we drink tea daily), rinses cleanly and polishes glass and stainless steel brilliantly.  Cascade Original – The most cost-effective option locally, but also the least effective in terms of cleaning power. It also doesn’t rinse/dry cleanly. I currently only use this one when running the unit in Rapid Cycle.  CONS:  • Not meant for households with more than 2 occupants • (For Trinidad) Bulk dishwasher tablet packages are best purchased online for cost-efficiency • Long “normal cycle” makes running multiple loads impractical if you are in a rush (FYI: the shorter 40 minute Rapid Cycle doesn’t dry) • Factor in that you will also have to manually refill the water tank if running multiple loads (if you don’t/are unable to use the faucet converter) #### REVIEW: Cooking with Three Ingredients (Flavorful Food Easy as 1,2,3) "Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3" Am I the only home cook who has their 'fallback' book? It seems like no matter how many cookbooks I collect, how many websites I bookmark or magzine clippings I compile, when I'm in a rush, or money is tight there are 2-3 cookbooks that I keep returning to for salvation and inspiration. One of my trusty fallbacks is Andrew Schloss' "Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3". I listed it as one of lifechanging foodie items of 2006. As the title states all the recipes are 3 ingredients long. This makes it invaluable for me as I am usually on a tight budget. Often when menu planning I will have one new dish that I want to try or showcase, and then I will complement it with one or two finds from this book. So you are probably wondering if one can really get good taste and results with just three ingredients? No one has been more skeptical of this than my mother, who refuses to flip through it when looking for ideas. It doesn't matter how many times a dish that I have made from it gets raves she still thinks 3 ingredients is not a recipe :lol: If you don't have any such hangups you will find that "Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3" could quickly become your culinary secret weapon! Because of the paucity of ingredients quality is even more important. This is true in general with cooking, but with only 3 ingredients you -really- want to have the best quality of each ingredient that you can afford. Although there is a convenience food section, it is probably the section that I use the least. Believe it or not fresh ingredients do make up the majority of this book's pantry. Recipe sections include: ?????? Dips, Spreads, Appetizers and Snacks ?????? Soups, Chowders, Broths, and Bisques ?????? One, Two, Three Chicken Magic ?????? Meaty Matters ?????? Simply Seafood ?????? Instant Pasta Sauces ?????? Savory Vegetables, Salads, and Sides ?????? Sizzling Sauces, Marinades, and Rubs ?????? Three Ingredients Great on the Grill ?????? Just-A-Minute Desserts ?????? The Convenience Food Connection Subsitutions should be a no-brainer for the homecook, and additions of course are entirely up to you :) There are times I added additional spices and other ingredients because I had them on hand. However the main comfort of this book is in knowing that the dish would not have suffered without these additions, and that I am not any further out of pocket as a result :) Book Description: . There's magic in the number three. And when it comes to cooking, the number three can create culinary magic in your kitchen. In this fabulous, original collection, three ingredients add up to much more than the sum of their parts. Choose a simple starter, such as Smoked Salmon Mousse, Very Cheesy Nachos, Mustard-Cured Shrimp, or Chunky Corn Chowder, or go for the main event with Lemon Pepper Chicken, Balsamic-Glazed Sirloin, or Grilled Honey Mustard Pork. There are three-ingredient pasta sauces, delectable vegetables and sides, and even "almost instant" desserts. . Using only three ingredients means less shopping, less preparation, less cleanup -- and best of all, less time. And with the many creative ways author Andrew Schloss has put these together, no one will guess that you haven't slaved for hours in the kitchen. You'll find these recipes exceptionally easy -- and unbelievably delicious. #### REVIEW: Häagen Dazs - Ellerslie Plaza, Maraval I was first introduced to Häagen Dazs when I lived in the US so it was with great joy that I received the news several years ago that Häagen Dazs would be distributed locally via local supermarkets! Although the prices were astronomical, the quality of texture and flavour made it the perfect occasional indulgence for my palate. Then, in 2003, Hadco (the local distributor for Häagen Dazs) opened a Häagen Dazs cafe at Ellerslie Plaza in Maraval. Although I often passed it I never went inside. I'm a creature of habit and naturally 90% hermit, something that this site has been helping me to push beyond, so it was great interest and curiousity that I decided to change that last week :) From the moment that I entered I was impressed. The decor is very pristine and airy and ambient electro-lounge plays at a comfortable volume, instantly transporting you into another world, away from the heat, traffic and tensions just a glass pane away. Myself and the two other women who entered as the cafe opened were both newbies and the server was very courteous, professional and attentive to our needs and questions. Something that one definitely appreciates and makes note of in this country! After looking at the array of flavours (which are regularly rotated) I decided to purchase a small cup ($15) of tiramisu icecream. The café also sells cakes and brownies, and I promise that I will sample (and share) those at another point. Comfortable chairs, couches and what I called 'pods' are all around so I quickly settled into one of the 'Pods' with my icecream - eager to both taste it, and to take advantage of the café's free Wi-Fi capabilities. As I settled into the groove of the electro-lounge beats, and opened my email application, I took my first taste of the tiramisu... My my my my my my my .... this is what I have been missing people!!! Dense creamy vanilla interlaced with intense espresso and crunchy almond biscuit chunks, it was almost a meal unto itself. I definitely took my time to savour it all. I had not purchased a drink ($7 for a softdrink?!?) so was pleasantly surprised when the server placed a glass of water on my table. These days complimentary water is getting rarer and rarer so I definitely took note of that as well. On my table was a promo for a shake called a MooseMilk that included icecream, kahlua, chocolate, strawberries and who knows what else. The server told me it cost $38, and I think I will get one my next time around, along with a white chocolate-raspberry brownie that I had been eyeing :D Behind me was a magazine rack that included copies of Gourmet Magazine, I think that was the touch that sealed the deal for me :) This was a place that I was gonna make my own. (It also didn't hurt that the huge posters for their new Fondue stations had me planning who I could call to make a lime :P ). As I left I pondered the amusing, and I'm sure unintentional irony that Häagen Dazs, a Jewish-American concoction, named in gratitude for the civilian heroes of World War II was now housed on the grounds of what was at one point a local World War II POW camp, housing both captured German soldiers, as well as German and Eastern European Jewish refugees who after having found refuge in Trinidad, were then deemed of 'enemy aliens' once war was declared. From Joan Nathan's Jewish Cooking in America: Expanded Edition (Knopf Cooks American): . Probably the most famous Jewish ice-cream concern is Häagen-Dazs. Reuben Mattus, a Polish immigrant, started in the ice-cream business in the 1920s as a child of ten just after he and his widowed mother, Leah, stepped off the boat... Mattus' new kind of ice cream went against the rules and was so heavy that he had to change his equipment. . "I prided myself on being a marketing man. If you're the same like everybody else you're lost. The number one thing was to get a foreign sounding name. The only country which saved the Jews during World War II was Denmark, so I put together a totally fictitious Danish name and had it registered. Häagen-Dazs doesn't mean anything. It would attract attention, especially with the umlaut. If I made good ice cream I wanted my people to get it, so I made it kosher... I made a special ice cream for people who wanted a special taste. That was my attempt and it worked. It sold by word of mouth." Well I definitely think that Mr. Mattus achieved that special taste. One that I plan to return to again and again. Yes, Belgian chocolate, Macadamian Brittle, Coconut Macaroon, I'm looking at you! :lol: Häagen-Dazs Trinidad Ellerslie Plaza Maraval Port of Spain 868-622-8833 . View all locations (Maraval, San Fernando, Tobago) . . TG Rates This Experience: Taste - 5/5 Ambience - 5/5 Price - 4/5 Overall Rating: 4.7/5 #### REVIEW: Homemade - Delicious Foods To Make and Give As a collector of cookbooks (and someone who loves to give homemade presents) Homemade: Delicious Foods to Make and Give is one that I return to over and over again. It even got me into making and bottling my own jams and ketchups! The recipes are a wonderful mix of traditional (chocolate cookies) and international fusion (chutneys, black bean hummus, ras-al-hanout). Instructions and techniques are clearly laid out and so far everything I have made has gotten rave reviews. Sections include: • Cakes • Cookies • Breads • Candies & Nuts • Jellies, Jams & Marmalades • Syrups & Sweet Sauces • Spiced Fruits & Chutneys • Relishes, Pickles & Olives • Vinaigrettes, Salad Dressings, Condiments & Seasonings • Savory Sauces • Snacks & Appetizers • Drinks Beautifully photographed and written in an engaging personal manner, this book is definitely a winner (and a keeper) :D Book Description: Everyone wants to make it homemade. The gift-giver, who would rather offer a more personal present than spend time combing the shops. The food-lover, who adores preparing distinctive, delicious foods in her own kitchen. The crafts-maker, who loves to create, wrap, and decorate truly gorgeous gifts. Now the perfect book for all of them is here: Homemade, the ultimate treasury of food gifts from the heart. . Homemade is filled with an incredible variety of easy, irresistible recipes for everything from the perfect little tea cake to bring as a hostess gift to an assortment of fudge that makes a delightful Christmas present. Delicious ideas include: . ?????? Unique and luscious baked treats like Hazelnut Pound Cake, Chocolate Butter Balls, and Carrot-Ginger Tea Bread ??????Jarred delights such as Spiced Candied Nuts and Strawberry-Grand Marnier Jam ??????Wonderful additions to the food-lover??????s pantry, including Proven???al Oil, Red Chile Salsa, and Thai Peanut Sauce ?????? Plus chutneys, relishes, and dressings???????even snacks and drinks . But Homemade: Delicious Foods to Make and Giveis much more than a collection of recipes. Since a big part of every gift??????s appeal is its presentation, author Judith Choate includes plenty of ideas and tips on how to wrap, pack, and ship food gifts with creativity and style. You??????ll learn how to cleverly combine food gifts into the perfect package, how to decorate jar tops, where to find beautiful bottles for condiments and flavored oils, and more. . Generously illustrated with vibrant full-color photographs, Homemade: Delicious Foods to Make and Giveshows just how easy (and fun) it is to make delectable gifts everyone will be thrilled to receive. . "The most precious gift you can give to someone you love may be a copy of this book!" - Chef Alain Sailhac The French Culinary Institute . "This is not merely a collection of recipes; it is an extraordinary celebration of delicious homemade gifts. Judith Choate's generous natures and love for food infuses every page and compels us to jump into the kitchen and whip up a batch of fudge for a neighbor or friend - just for the sheer pleasure of giving." -Tish Boyle food editor of Chocolatiermagazine and author of Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine #### REVIEW: Paradis de la Creme, MovieTowne, Invaders' Bay     MovieTowne is turning into quite a culinary hub for those in North-West Trinidad. When it first opened it was a bit of a wasteland (outside of the cineplex). The biggest non-movie attraction for the longest while was 'Shakers', an outdoor pub/bar. However over the last 12-18 months there's been an explosion of eateries, representing everything from sushi (Hanami's), to Trinidad Creole (Woodford Café) to American chain eating (TCBY's and Ruby Tuesdays), Chinese (Shanghai Experience), Irish (J. Malone's) and much more! On my latest jaunt (to see the Simpsons movie) my friend and I dropped by Paradis de la Creme, the complex's resident bakery/patisserie. Their treats are always breathtaking and artfully displayed: So far I have only sampled their desserts, but they also offer savoury pastries, quiches and breakfast and lunch offerings. The premises are always clean and well maintained and the quality of the food remains consistent. Service can be spotty though and the staff often seem visibly inconvienced by customer requests, even when placing orders. Even though I haven't personally had much trouble when there, on this visit they twice messed up my friend's requests and she had even more 'horror stories' of past interactions. Tsk Tsk Tsk :( This time around I decided to try out their Noyers (according to their description "walnuts, coffee and caramel in perfect harmony" ) The flavours of coffee and chocolate were so intense that I almost passed out from the first bite. and the texture somehow managed to be simultaneously dense but mousse-like. The layers floated above a layer of walnut pieces. I personally would have preferred the walnuts to have been ground or broken into smaller fragments, as I'm not a fan of bold nut chunks, but that may just be a personal hangup of mine. I would definitely purchase it again the next time around but I really have my eye on the Fruit Tartlets, Fruit Slices and Oreo Mousse cakes... Ooo la la! Paradis de la Creme MovieTowne Invader's Bay 868-624-6378 TG Rates This Experience: Taste - 4/5 Ambience - 4/5 Price - 4/5 Overall Rating: 4/5 #### REVIEW: The Good Home Cookbook Last November Richard J. Perry, the author of The Good Home Cookbook: More Than 1000 Classic American Recipescirculated a request to foodbloggers to review his new cookbook in exchange for a free copy. Being someone who loves cookbooks, as well as freebies, I merrily threw my hat into the ring. When my copy arrived I was beyond psyched! The Good Home Cookbook is a compilation of more than 1000 classic American recipes, and it goes above and beyond the call of duty! In the past I have been sorely disappointed by American-cuisine cookbooks that I have purchased in the past. Too many of the recipes relied on processed ingredients, or were too heavy on meat, cheese or both (for my and my family's dietary preferences and restrictions). They also seemed to be flat, in terms of seasoning and flavour. These failures saddened me greatly because my years in the US (mostly in New England) were hardly hunger-filled, and there were many dishes that I enjoyed and came to love. Why weren't these cookbooks reflecting my experiences? I may never know the answer to that question, but with The Good Home Cookbook I no longer need to. In this book I not only found recipes for dishes that I came to love (and never thought about recreating), e.g. Corn Fritters, it also contained recipes for dishes that I had always wanted to try like Boston Cream Pie. I have waited several months before writing this review because I wanted to take my time going through the cookbook and testing the recipes in as many sections as possible. I have now worked my way through main courses, sides, desserts and beverages and so far everything has come out mouthwateringly perfect. My mother has also started going through it and its recipe for Jalapeno Rice has quickly become a staple in her repertoire. What makes this cookbook so wonderful is not that the recipes are so unique or exotic, but that the explanations and instructions are clear and direct and virtually fool-proof. Each section contains tips for common missteps and how to solve them, and many of the recipes come with a brief history of how the dish arrived in the United States and evolved to its current state. Recipes for turn-of-the-century dishes that have fallen from favour are also included, which intrigued me no doubt and regional variations are documented and shared (gelatin salads are big in the MidWest!?!). Eating these recipes has brought back some wonderful memories for me, and several of the new recipes that I have tried have that lovely down-home taste and feel that I can actually believe families have created and enjoyed for generations, unlike the greasy oily tasteless fare of the other cookbooks that let me down in the past. If you are a cook who is interested in better knowing the USA, a fascinating, diverse and often misrepresented country, through its cuisine I'd say to start (and end) with The Good Home Cookbook: More Than 1000 Classic American Recipes. It won't let you down and you'll end up learning more than a few things that may surprise you :) Book Description: Hearkening back to the days before 'low-fat' and 'low-carb' took the fun out of food, The Good Home Cookbook features more than 1,000 recipes from the days when comfort food wasn't the latest trend, but a way of life. From a massive collection of vintage cookbooks, including heirloom family recipe books, Richard J. Perry selected dishes that represent the true staples of American cuisine. Then, to see how the recipes changed over the years, they were cross-referenced with later cookbooks. Ingredients and techniques were averaged across regions and decades and finally, in a unique public testing program, sent to hundreds of home cooks in all 50 states. The recipes were tested, retested without fancy stoves or exotic equipment and meticulously evaluated until each was perfect: a wholesome, delicious American classic in keeping with today's tastes, but never straying from its honest, blue-plate beginnings. #### REVIEW: The Roti King 'Roti Skins' As I've previously mentioned here in Trinidad the term 'roti skin' is commonly used when referring solely to the roti bread, rather than 'roti' which usually refers to a dish of roti bread + fillings/sides. Confusing? Well, it was equally confusing to me to realize that to the rest of the world the word roti meant 'bread' and nothing more! Let's just say it made my first overseas visit to an 'Indian' restaurant quite a 'surprise'... :lol: Anyway, like most Trinis we have our preferred providers of the illustrous dhalpuri roti skin, however last month, because she was in a rush, my mother decided to pick up a prepackaged bundle while doing the rest of her shopping at the supermarket. Her choice? A 4-pack of dhalpuri skins under the moniker of 'The Roti King'... Verdict: The skins were papery and dry. The filling was too sparse (I like my dhalpuri to be spilling peas left and right). Worse yet it left my mother and I with that unhappy feeling in your stomach that doesn't go away for hours. We'll definitely be avoiding the checkout aisle and sticking to the freshly made stuff in the future! #### REVIEW: Vegetarian Express : Easy, Tasty, and Healthy Menus in 28 Minutes(or Less!) Well there you go. I normally don't post pictures of myself as I am a rather private person, however YumSugar's "Show us your cookbooks" online event was just the thing for me to 'momentarily' come out of hiding :) The book that I am holding up is Nava Atlas' "Vegetarian Express : Easy, Tasty, and Healthy Menus in 28 Minutes(or Less!)"one of my oldest (and favourite) cookbook purchases. Its main selling point is that the menus can come together in under 30 minutes, and even more beautifully they don't rely on prepackaged and processed products as much as you may think :) I've made most of the recipes of this book to date and so far all have been successes. I can't guarantee that each recipe (let alone an entire menu) will take you under 30 minutes however the recipes do come together quickly, with relatively little mess, and the majority of the ingredients called for will already be in your pantry (or are extremely affordable, if not). Book Description: Vegetarian Express : Easy, Tasty, and Healthy Menus in 28 Minutes(or Less!)claims that each of its recipes can be prepared in 28 minutes or less. If preparation time sometimes stretches to 40 minutes on a few of the more complicated recipes, it hardly matters, for you end up with an extraordinarily delicious, low-fat meal in as much time as it takes for the local pizza place to deliver one of its greasy pies. This book was written with busy people in mind: folks who like to eat well but don't have the time to spend steaming, blanching, soaking, and simmering after a full day of work. Instead, Nava Atlas and Lillian Kayte encourage cooks to use prepared foods as often as possible: canned chickpeas, frozen spinach, and quick-cook rice add up to a blissful curried chickpea stew; frozen corn, canned olives and tomatoes, and tortillas combine to make a dynamite Mexican lasagna. The book is divided into sections on grains, pastas, sandwiches, and more, including recipes for side dishes to compliment each entree. Accompanying each recipe is a checklist for ingredients; a breakdown of the calories, grams of fat, and protein contained in each serving; and instructions for when to begin each phase of preparation. With Vegetarian Express : Easy, Tasty, and Healthy Menus in 28 Minutes(or Less!), even the most harried cook can prepare healthful, tasty meals in record time. #### Ricotta Gnocchi (recipe) Hey, I'm back! For now at least :) I think this is the longest I've been 'away' since getting back into my blogging groove. My profuse apologies but sometimes, offline demands make themselves unavoidable and require all my attention! So this and my next few posts (until the end of June) will be haiku-like in their brevity. This ricotta gnocchi was my first entry towards the newly launched Daring Cooks Challenge. Although I didn't get to submit it on time it turned out so well I thought it would be a shame not to share it with you :) The first step was draining the gnocchi, a step I thought I could skip as the gnocchi looked rather dry as I removed it from its container. Boy am I glad I didn't though. Look how much liquid I collected just by leaving it overnight in a tissue-lined sieve! After that the gnocchi were relatively simple to prepare, maybe because I've made them before. The final results were light and extremely buttery in flavour (an unexpected pleasure). They were so delicate that I quickly regretted overwhelming them with a Tuna Puttanesca sauce. It was one of those ideas that worked more in theory than execution. Next time I'll keep it barebones. Just a simple basil-butter sauce! Zuni Ricotta Gnocchi Source: The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant Yield: Makes 40 to 48 gnocchi (serves 4 to 6) Ingredients: For the gnocchi: * 1 pound (454 grams/16 ounces) fresh ricotta (2 cups) * 2 large cold eggs, lightly beaten * 1 tablespoon (½ ounce) unsalted butter * 2 or 3 fresh sage leaves, or a few pinches of freshly grated nutmeg, or a few pinches of chopped lemon zest (all optional) * ½ ounce Parmigiano-Reggiano, grated (about ¼ cup very lightly packed) * about ¼ teaspoon salt (a little more if using kosher salt) * all-purpose flour for forming the gnocchi For the gnocchi sauce: * 8 tablespoons (227 grams/1/4 pound/4 ounces) butter, sliced * 2 teaspoons water Directions: Step 1 (the day before you make the gnocchi): Preparing the ricotta. If the ricotta is too wet, your gnocchi will not form properly. In her cookbook, Judy Rodgers recommends checking the ricotta’s wetness. To test the ricotta, take a teaspoon or so and place it on a paper towel. If you notice a very large ring of dampness forming around the ricotta after a minute or so, then the ricotta is too wet. To remove some of the moisture, line a sieve with cheesecloth or paper towels and place the ricotta in the sieve. Cover it and let it drain for at least 8 hours and up to 24 hours in the refrigerator. Alternatively, you can wrap the ricotta carefully in cheesecloth (2 layers) and suspend it in your refrigerator for 8 to 24 hours with a bowl underneath to catch the water that’s released. Either way, it’s recommended that you do this step the day before you plan on making the gnocchi. Step 2 (the day you plan on eating the gnocchi): Making the gnocchi dough. To make great gnocchi, the ricotta has to be fairly smooth. Place the drained ricotta in a large bowl and mash it as best as you can with a rubber spatula or a large spoon (it’s best to use a utensil with some flexibility here). As you mash thericotta, if you noticed that you can still see curds, then press the ricotta through a strainer to smooth it out as much as possible. Add the lightly beaten eggs to the mashed ricotta. Melt the tablespoon of butter. As it melts, add in the sage if you’re using it. If not, just melt the butter and add it to the ricotta mixture. Add in any flavouring that you’re using (i.e., nutmeg, lemon zest, etc.). If you’re not using any particular flavouring, that’s fine. Add the Parmigiano-Reggiano and the salt. Beat all the ingredients together very well. You should end up with a soft andfluffy batter with no streaks (everything should be mixed in very well). Step 3: Forming the gnocchi. Fill a small pot with water and bring to a boil. When it boils, salt the water generously and keep it at a simmer. You will use this water to test the first gnocchi that you make to ensure that it holds together and that your gnocchi batter isn’t too damp. In a large, shallow baking dish or on a sheet pan, make a bed of all-purpose flour that’s ½ an inch deep. With a spatula, scrape the ricotta mixture away from the sides of the bowl andform a large mass in the centre of your bowl. Using a tablespoon, scoop up about 2 to 3 teaspoons of batter and then holding the spoon at an angle, use your finger tip to gently push the ball of dough from the spoon into the bed of flour. At this point you can either shake the dish or pan gently to ensure that the flour covers the gnocchi or use your fingers to very gently dust the gnocchi with flour. Gently pick up the gnocchi and cradle it in your hand rolling it to form it in an oval as best as you can, at no point should you squeeze it. What you’re looking for is an oval lump of sorts that’s dusted in flour and plump. Gently place your gnocchi in the simmering water. It will sink and then bob to the top. From the time that it bobs to the surface, you want to cook the gnocchi until it’s just firm. This could take 3 to 5 minutes. If your gnocchi begins to fall apart, this means that the ricotta cheese was probably still too wet. You can remedy this by beating a teaspoon of egg white into your gnocchi batter. If your gnocchi batter was fluffy but the sample comes out heavy, add a teaspoon of beaten egg to the batter and beat that in. Test a second gnocchi to ensure success. Form the rest of your gnocchi. You can put 4 to 6 gnocchi in the bed of flour at a time. But don’t overcrowd your bed of flour or you may damage your gnocchi as you coat them. Have a sheet pan ready to rest the formed gnocchi on. Line the sheet pan with wax or parchment paper and dust it with flour.You can cook the gnocchi right away, however, Judy Rodgers recommends storing them in the refrigerator for an hour prior to cooking to allow them to firm up. Step 4: Cooking the gnocchi. Have a large skillet ready to go. Place the butter and water for the sauce in the skillet and set aside. In the largest pan or pot that you have (make sure it’s wide), bring at least 2 quarts of water to a boil (you can use as much as 3 quarts of water if your pot permits). You need a wide pot or pan so that your gnocchi won’t bump into each other and damage each other. Once the water is boiling, salt it generously. Drop the gnocchi into the water one by one. Once they float to the top, cook them for 3 to 5 minutes (as in the case with the test gnocchi). When the gnocchi float to the top, you can start your sauce while you wait for them to finish cooking. Place the skillet over medium heat and melt the butter. Swirl it gently a few times as it melts. As soon as it melts and is incorporated with the water, turn off the heat. Your gnocchi should be cooked by now. With a slotted spoon, remove the gnocchi from the boiling water and gently drop into the butter sauce. Carefully roll in the sauce until coated. Serve immediately. #### Roadside Market Stand Roadside Market Stand, Churchill-Roosevelt Highway #### Roasted (Scotch Bonnet) Pepper Chutney Recipe Roasted Pepper Chutney?! It’s not much of a surprise that many Trinbagonians like more than a little heat in their dishes. I mean, considering many of the hottest peppers in the world originated here it makes perfect sense! Having said that, although I’ve had a lot of chutneys with pepper in them this was my first time making a chutney based on roasted Scotch Bonnet peppers!  And yes, I had to put Scotch Bonnet in the title, because I just know there are some people who are going to think this is made from sweet/bell peppers if I don’t! Being firmly in the “slight pepper” camp I feared the final result would send me racing for medical aid, but although it was hot, the other ingredients made it sooo immensely more-ish, I found myself happily nibbling on it with nothing more than some buss-up-shut (paratha roti) to offset the burn. This is definitely a simple yet complex condiment that packs a punch but keeps you coming back for more! If you think you can handle the heat check the recipe out below! This is the version I prepared on my Twitch stream, and it’s based on the one found in Jassie Singh’s Culinary Heritage of Trinbago which I highly recommend! Roasted (Scotch Bonnet) Pepper Chutney 5-6 Scotch Bonnet Peppers2 limes juiced6 cloves garlic1 teaspoon salt Wash and dry peppers.5-6 Scotch Bonnet PeppersWash limes and bring to boil in small saucepan.Boil for 5-8 minutes.Remove from water and allow to cool.Roast peppers over an open flame, using tongs to turn them as they char. (See Note Below for electric stove tips!)Wrap garlic cloves in a small piece of foil and roast alongside the peppers6 cloves garlicMash peppers and peeled garlic clovesAdd lime juice and salt and mix well2 limes, 1 teaspoon salt If like me, you have an Electric Stove, place a metal trivet or grid-based cooling rack over a burner. You can now grill/char the vegetables as required. For smaller items, like garlic cloves, I place a piece of foil over 1 quadrant and confine the smaller pieces to that area. chutney #### Roasted Vegetables with Curried Onions (recipe) This recipe is a great flavorful way to use up ends of vegetables that you may have on hand. As everything is prepared in the oven cleanup is a cinch and your time is freed up for other things :) Roasted Vegetables with Curried Onions -------------------------------------------------------------------------------- Recipe By: TriniGourmet.com Serving Size: 6 Ingredients: 1 tablespoon olive oil 1/4 cup vegetable oil 2 1/2 pounds mixed vegetables, chopped salt and freshly ground pepper 2 large sweet onions, halved lengthwise and thinly sliced crosswise 1 teaspoon curry powder 1 teaspoon yellow mustard seeds 1 tablespoon fresh lemon juice 1/2 cup chopped cilantro Directions: Preheat the oven to 450 degrees. In a large roasting pan, melt the butter in 1 tablespoon of the oil in the oven; swirl to combine. Add the vegetables, toss and season with salt and pepper. Cover with foil and bake on the bottom shelf of the oven for 30 minutes. Increase the oven temperature to 500 degrees and bake for 10 minutes. Remove the foil and continue to bake for 10 minutes longer, or until the vegetables start to caramelize on the bottom. Meanwhile, in a large skillet, heat the remaining 3 tablespoons of oil. Add the onions, cover and cook over medium heat, stirring occasionally, until very tender, about 20 minutes. Stir in the curry powder and mustard seeds and cook, stirring, until fragrant, about 5 minutes. Add the lemon juice and season the onions with salt and pepper. Transfer the roasted vegetables to a large serving bowl and spoon the onions on top. Sprinkle with the chopped cilantro and serve at once. #### Rosemary Polenta Pound Cake (San Francisco Chronicle's Top Recipe of 1991) The following recipe for Rosemary Polenta Pound Cake creates a finished product, delicately scented with fresh rosemary, with a perfect savory-sweet balance and lovely texture. INGREDIENTS: 1 1/2 cups buttermilk 1 cup polenta 3 1/4 cups flour 1 tablespoon baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt 3 tablespoons finely chopped fresh rosemary leaves 12 ounces unsalted butter, at room temperature 1 1/2 cups sugar 3 eggs INSTRUCTIONS Mix together buttermilk and polenta; let soak for 45 minutes. Preheat oven to 350???. Butter and flour two 8-inch tube cake pans (Bundt pans work well). Sift together flour, baking powder, baking soda and salt. Stir in rosemary. Cream together butter and sugar until white and fluffy. Add eggs 1 at a time, beating well after each addition. Fold polenta and dry ingredients alternately into creamed mixture, in 3 additions. Divide batter between prepared pans. Bake about 40 minutes, or until a toothpick inserted into cake comes out clean. Let cakes cool 5 minutes before turning out on a wire rack to cool. 2 cakes 8 servings each Per serving: 370 calories, 5 g protein, 46 g carbohydrate, 19 g fat (11 g sat.), 87 mg cholesterol, 279 mg sodium, 1 g fiber #### Rosh Hashana & Eid 2008: A Holiday Week in Review Wow, so much went on last week! With Rosh Hashana and Eid overlapping this year I decided to cook up a storm! So what did I make? Here were my menus for each day. Raisin Challah Day 1 - Rosh Hashana menu Honey Raisin Challah Homemade Tomato Soup Vidalia Onion Fritters and Tamarind Dipping Sauce Tishpishiti (Honey Nut Cake) Saheena Day 2 - Eid ul Fitr menu Aloo Pies Pholourie Saheena Ras Gullah Fruit Salad ETA: click here to view Lilandra's Trinidadian Ramada and Eid Flickr set! :) So how did everything turn out? Well mostly good, and for all the wins I will be posting the recipes over the coming days (and updating the links on this page as well). However, I must say I was quite disappointed with the Tishpishti. I had two recipes for this Sephardic dessert, one from Joan Nathan's Jewish Cooking in America and one from Pamela Grau Twena's The Sephardic Table. I ended up making Nathan's recipe because I had the ingredients on hand, but it was all sorts of wrong (to me). Twena's recipe is quite different in some key ways so I'm hoping that that one comes out much more to my recollection, and if so I -will- share at a later date :) Last week I stumbled across two relatively unknown eating establishments and was blown away by the quality of service and food that they presented. The experience made me decide that in future I want to feature the cuisine of, not only the well-known eateries here in Trinidad, but also that of the small undiscovered gems. You can look forward to those features in the coming months. Last week I also acquired a new cookbook (courtesy of my boytoy) that has impressed me greatly. Titled Party!: Simple and Delicious Party Food, it offers a wide range of quick and easy appetizers and snacks, ideal for casul to semi-formal get togethers. More on that later as well! :) Well I'm winding down for my final few morsels before commencing on the Yom Kippur Fast. For all who observe it, have a safe and easy fast. G'mar Chatimah Tovah. #### Rosh Hashana Menu 2010 Rosh Hashana Community Dinner 2007 This year the Jewish New Year, Rosh Hashana begins at sundown on September 8. Normally at Rosh Hashana I have a rather fixed menu, sneaking in one or two new dishes for variety. Last year however 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 to use it again! It's much too rich for my own regular usage, but for the New Year it's just right! Apple Honey Challah Butternut Bisque with Cauliflower Baked Fish Provencal Style (recipe coming soon) Calypso Rice Banana-Apple Crisp I wish everyone who celebrates a happy and safe New Year with much joy and prosperity following in the year to come! Rosh Hashana Community Dinner 2007 #### Rumona Liqueur (Caribbean Beachcomber advertisement July/August 1969) I was pleasantly surprised to learn that Rumona liqueur is still very much in production. Unfortunately, I was not able to learn too much more about the history of this product online. If anyone wants to share some info with me I'd really appreciate it! With over 200 years of production now I think they have a lot to be proud of! Especially if the taste is as good as the few reviews that I could find stated. • Rumona Rum Liqueur (Art of Drink) • Rumona (CocktailDB|The Internet Cocktail Database) Does anyone know where I can get a bottle locally? Advertising Text: Rumona The Delightfully Different Liqueur Each year a quantity of fine Jamaica Rum is set aside for this special product. From this reserve, Wray & Nephew's 'Rumona', original Liqueur made with rum, has been blended with meticulous care and the craftmanship of more than 140 years of experience by J.WRAY & NEPHEW LTD. Kingston, Jamaica AVAILABLE THROUGHOUT THE WEST INDIES #### Rumprint Cookies I made these cookies for my mother's birthday several weeks back. They are a first place winning recipe from the 1994 Chicago Tribune Annual Food Guide Holiday Cookie Contest. Made with really trashy rum they really packed a punch. Since there are not many ingredients I really recommend using a high quality butter, and watch the bases carefully, they can brown really quickly! Rumprint Cookies (1994 1st Place Winner) -------------------------------------------------------------------------------- Recipe By: Chicago Tribune Annual Food Guide Holiday Cookie Contest Serving Size: 36 Ingredients: 2/3 cups Unsalted butter, softened 1/3 cup Granulated sugar 1 Egg 1 tablespoon Vanilla extract 1/4 tablespoon Salt 1 3/4 cups All-purpose flour 1/4 tablespoon Nutmeg, or to taste *** FILLING *** 1/4 cup Unsalted butter, softened 1 cup Sifted confectioners' sugar 1 tablespoon Rum extract or to taste (i used actual rum) Nutmeg, for garnish (i skipped this) The unholy alliance of rum and icing sugar. Does anything scream gourmet as loudly as buying the 1-cup plastic bottle of rum? :D This stuff was potent! Real bootleg quality (or 'babash' as we call it here). I think the Americans call it hooch? lol! Directions: 1. Beat butter in large bowl of electric mixer until light; beat in sugar until fluffy. Beat in egg, vanilla and salt; beat well. Stir in flour and nutmeg until well mixed. Refrigerate dough, covered, 1 hour. 2. Heat oven to 350 degrees. Have ungreased baking sheets ready. 3. Shape dough into 1-inch diameter balls. Place 2 inches apart on baking sheets. Press down centers with thumb. 4. Bake until barely golden, about 12 minutes. Cool on wire racks. 5. For filling, beat butter until light. Beat in confectioners' sugar until fluffy. Add rum extract to taste. Beat well. Fill a pastry bag fitted with a medium star tip with the filling. Pipe a star into the center of each cookie. Sprinkle with nutmeg. Chill until filling firms, 15 minutes. #### S.Pellegrino's World's 50 Best Restaurants Several months ago I was excited and surprised to be asked to join the Caribbean panel for The S.Pellegrino World's 50 Best Restaurants survey. Of course I said yes! Two weeks ago my official thank you letter, and the issue of Restaurant magazine that presented the final top 100 candidates, arrived. Sadly (but not surprisingly) no Caribbean locations made the cut. There simply isn't enough population I think for us to garner enough votes. I was a bit sad that there was not a list of the top finalists by region though, cos I would have been interested to see who did make the top 10 for the Caribbean. You can view the Top 50 for yourself, and if you are lucky enough to live near some of these establishments check them out! :) I know that I will be keeping this copy of Restaurant magazine near cos I hope to do some travelling in the future :) For the professional and the passionate Restaurant magazine was launched in London in 2001, in response to the phenomenal increase in interest in the industry in the UK. Under the stapline 'For the professional and the passionate', it quickly established itself as THE magazine for the quality end of the restaurant business, serving everybody from kitchen porter to head chef, from waiter to restaurant manager, as well as the owners, suppliers and service companies operating within the industry. Based in London's Regent Street, in the heart of one of the world's most thriving restaurant communities, Restaurant has grown into a magazine of international influence, thanks in no small part to the success of The S.Pellegrino World's 50 Best Restaurants, which it launched in 2002. Restaurant magazine will continue to support the restaurant business, in the UK and around the globe, and is delighted to have the support of excellent partners in this endeavour. #### Salmon "Kalia" (recipe) I have 3 large folders of cutouts y'all. You know the folder I'm talking about. The one where you have stashed all those pages you've torn out of magazines through the years. All the recipes you've clipped out of the newspaper. Yeah that one. I have 3 of those folders and I've decided that now is the time to actually start preparing them. Well actually I decided that several years ago when I let my subscription to Cooking Light Magazinelapse because I had so many recipes still untried, but nevermind that! :P Last Friday I actually got to try one of the recipes from my 'folder files' and it came from one of those ancient copies of Cooking Light Magazine. Titled Salmon Kalia in Panch Phoron Sauce I loved everything about it (I guess that's why I saved it? :) ) . One problem though, I didn't have many of the spices on hand for the Panch Phoron Sauce. Do you think that I let that dissuade me? Hellz no! As I've said before, I don't think there's anything that a pinch or two of ras-al-hanout can't fix, and that's exactly what I did. I am not sure if my spice change nullifies this recipe as a 'Kalia' but it sure did taste good, each mouthful a veritable explosion of contrasting textures and flavours. To be safe though, I've put the term in brackets and hope that it won't offend any :) From Cooking Light Magazine: A favorite of the Bengalis in eastern India, kalia is traditionally made with the local, strong-tasting, freshwater fish called rui or katla, which belong to the carp family. Salmon "Kalia" Adapted from a recipe in Cooking Light Magazine Makes 6 servings Ingredients 6 (6-ounce) salmon fillets (about 1 inch thick) 1 teaspoon salt, divided 3/4 teaspoon ground turmeric 1 tablespoon vegetable oil, divided 2 teaspoons ras-al-hanout 4 cups thinly sliced onion (about 1 large) 8 ounces peeled Yukon gold potato, cut into 1/4-inch strips 1 pound tomatoes 2 cups (1/2-inch) cubed zucchini 1 cup water 2 teaspoons paprika 1 teaspoon minced peeled fresh ginger 3 garlic cloves, minced 2 tablespoons plain low-fat yogurt 1 scotch bonnet pepper, halved and seeded 1 medium tomato, cut into 1/2-inch thick wedges (about 8 ounces) 1 teaspoon Garam Masala 3 tablespoons chopped fresh cilantro Preparation Rub salmon fillets with 1/2 teaspoon salt and turmeric; cover and refrigerate 5 minutes. (Being Trini I also rubbed the fish fillets with lime juice to start) Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fillets; cook 1 minute on each side. Remove fillets; cover and set aside. (Fish need not be fully cooked.) Combine 2 teaspoons oil and Panch Phoron Blend in pan; cover and cook for 30 seconds, shaking pan constantly. Add onion and potato; stir-fry for 6 minutes or until vegetables begin to brown, stirring frequently. Place 1 pound tomatoes in a food processor; process until pureed. Add 1/2 teaspoon salt, tomato puree, zucchini, and the next 4 ingredients (zucchini through garlic) to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in yogurt until well blended. Return the fillets to the pan, carefully nestling them into the vegetable mixture. Arrange the pepper and tomato wedges on top of the vegetable mixture; cover and cook 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with Garam Masala and cilantro. Amazon.com Widgets This post was originally published August 12, 2007. It has been updated once since then. #### Samosas As I had promised earlier, here are the samosas that I made as my Sephardic contribution to my local Hanukkah potluck :) Samosas (recipe from The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews) Factoid: The oldest Jewish community in India was the Bene Israel of Mumbai. According to legend, it started as a group of shipwrecked Jews: seven men and seven women who were washed ashore around 175 B.C.E. Their cuisine was basically Indian, and they observed kashrut. Dough: 3 cups all-purpose flour 1 teaspoon salt 1/4 cup vegetable oil, plus 1 tablespoon for oiling the bowl 3/4 cup water Potato Filling: 2 tablespoons vegetable oil 1/2 teaspoon black mustard seeds 1/2 cup finely chopped onion 2 teaspoons peeled and finely chopped fresh ginger 1 teaspoon fennel seeds 1/4 teaspoon cumin 1/4 teaspoon turmeric 2 boiling potatoes, peeled, boiled and cubed 1/2 cup fresh or frozen peas (I used a tin of peas and carrots) 1/2 teaspoon salt 1 tablespoon water 1 tablespoon finely chopped fresh cilantro (chadon beni) 1/2 teaspoon garam masala 3 cups vegetable oil for frying Directions: To make the dough: In a large bowl, combine the flour, salt and 1/4 cup oil, working the dough with your fingers to create a coarse meal. Pour in the water and knead vigorously for about 5 minutes, until a ball forms. Pour in the water and knead vigorously for about 5 minutes, until a ball forms. Add extra water if needed, a tablespoon at a time. Turn the dough out of the bowl and continue kneading until smooth. Wash out the mixing bowl and place 1 tablespoon oil in the bottom. Roll the ball in the oil several times so that all sides are coated. Cover the bowl with a damn clean dish towl and let the dough rest for 2 hours at room temperature. Meanwhile, make the filling: In a medium skillet, heat the oil. When it is hot, add the mustard seeds; when they crackle and begin to burst, add the onion and ginger. Saut??? until the onion is soft, about 3 minutes. Add the fennel, cumin and turmeric, stirring. Add the potatoes, peas, salt and water. Reduce the heat, cover and cook for 5 minutes to combine the flavours. Stir in the cilantro and the garam masal. Remove from the heat and set aside. To prepare the samosas: Pinch off a piece of dough the size of a large walnut, keeping the rest of the dough covered. On a lightly floured surface, roll the ball into a flat disk about 4 inches in diameter. Place 1 teaspoon of filling in the center of the circle and fold over to create a semicircle. Moisten the inner edges with water and pinch them closed. Lay each samosa flat on a plate and cover with plastic wrap or foil until all of them are ready for deep-frying. To deep-fry, heat 3 cups oil in a large skillet to 375F; a cube of bread tossed in will brown quickly. Deep-fry the pastries 4 or 5 at a time until golden. Remove with a slotted spoon. Transfer to a paper-towel-lined platter. Serve hot or at room temperature Makes about 30 samosas I had quite a bit of filling left over. I think I will use it in omelettes and fry it up for breakfast hash too? :) #### San Juan Croisee The San Juan Croisee From The Rough Guide to Trinidad & Tobago: The westernmost of a succession of communities that sprawl along the length of the Eastern Main Road, brash, commercial San Juan (pronounced sah-wah) avoids being a Port of Spain satellite by the skin of its teeth. The town's focal point is the "croisee" (pronounced kwaysay), a bustling junction marked by the Scotiabank clock tower, which was named when French Creole was the main local vernacular - "croisee" translates as "crossroads". It's a scene of agreeable, organized pandemonium; doubles vendors, fruit and vegetable stalls and racks of sportswear line the streets while gangs of limers compete for the pavement with perusing buyers and fleets of taxis honk endlessly. The croisee is equally lively after dark, when the flambeaux of oyster salesmen throw up whiffs of pitch oil and "power punch" milkshake vendors provide party-goers with sustenance. View Andrew Zimmern's 'Bizarre Foods' segment in the San Juan market, just a stone's throw away from the Croisee Want more? View the whole episode here. #### Sardine Pate (recipe) Growing up in a cross-cultural household there were many moments when you realized that your home was a little 'different' from many of those around you. As a kid I went to a variety of private schools with large international populations so those differences seemed quite 'normal', however when I began public high school I began to realize that maybe I was a little bit 'odd' :) Growing up with a Jamaican mom not only was my vocabulary for local fruits and vegetables at times quite different from my classmates, many of the items that I ate on a regular basis were as well! We were even different at times from the other Jamaican-Trini homes cos of the Jewish influences that mom had on her cooking. One such influence, that she happily passed on to me, was a loving and liberal use of sardines. As a child, sardines were comfort food. I learnt to eat them with lime juice, salt, and pepper sauce from quite young. When she was feeling particularly upbeat and generous, she would make a huge batch of sardine fritters, and leave them on the stove for us to eat during the day. These fritters were something that her grandmother taught her, and were basically smashed fish, combined with eggs and herbs and pan-fried on both sides in a generous amount of butter. Nothing could be more delicious to me and I especially love their creamy middles, and pan-charred edges. It was only when friends started to come over to visit, and would turn up their noses at the 'gross' things seen and smelt in our kitchen that a sense of 'otherness' started to come over me. I remember going to school a day and hearing that they had told people that I offered them something that looked like 'lizard guts' and feeling particularly hurt. It was very odd to me that something that had always signified love and togetherness could be received so poorly and mocked. I started to feel rather odd about sardines at that point, and mom's adamant insistence that such foolish people shouldn't merit a second of concern on my part did little to help. Slowly but surely I began to develop an odd annoyance and discomfort with my Mother's once-loved Sunday morning offerings of sardine fritters, eating them (when I did) alone, and always making sure they weren't around if anyone came over. Then in 2002, the following article from the Jewish Journal caught my eye, and changed everything. From "Nothing's Fishy" These were the fish that had always been with us, as we fled medieval Spain and during high times in Venice. They were the boxes that came along with the Frisco Kid, when he traveled to the San Francisco during the Gold Rush. This was my history. It was nourishing. It was good. For the first time I realized that I wasn't alone, and oddly enough the idea that others had had to negotiate culinary 'otherness' made me realize how foolish I had been. High school was now over 10 years in my past. I was not in touch with any of the people who caused me embarassement all those years ago. Indeed I had not talked to many of them after graduation, so why was I still carrying this weight? Mom -had- been right? Such foolishness SHOULDN'T merit a second of my concern. Ever since that day I have been happy and proud to express and share my love of little tins cans of smelly oily fish :lol: In fact, one of the first things I made for Jason was mom's Sardine Fritters (of course I have developed my own twist on them). I watched as he apprehensively put his fork into them and carried the first piece to his mouth. "Whoa! These are good!" or something to that effect was his automatic reaction, and it felt great to have that fear that history would repeat itself fade away. Since that time he's had me teach him how to make them, and he's even given them to his parents! When he posted his love for them on Facebook, his profile was instantly innundated with a sea of 'grossed out' reactions. But this time I could genuinely smile and laugh. They don't merit a second of my concern :) This recipe for Sardine Pate comes from Nigella Lawson and if you don't like sardines, or know someone who doesn't I really suggest giving it a try. The lime juice makes sure that the odour is cut, and the generous portion of batter, softens the sardines flavour, blurring it into something more indistinguishable and mouth-satisfyingly creamy. Although the recipe also calls for parsley, I like to make it with chadon beni (culantro) as well. It's perfect with water crackers and I've made many times for myself and when entertaining others. I'm happy to say that it truly feels like coming full-circle to now be able to share it here :) This recipe has been submitted to Weekend Cookbook Challenge Sardine Pate Source: Nigella.com Ingredients: 1 x 120g tin sardines in oil 1 teaspoon lemon juice 2o z softened unsalted butter fresh chopped parsley to taste salt and ground white pepper to taste Method: 1. Empty the whole contents of the can (fish and oil) into a food proccessor. 2. Add the remaining ingreedients. 3. Whizz in the food processor until completely amalgamated and perpectly smooth. 4. Taste and make adjustments as necessary. 5. Spoon into serving dishes (ramekins are ideal). 6 .Cover and refrigerate. #### Sarina's 'Bang Bang' Salsa (recipe) This recipe went together so quickly and easily. And boy did it pack a punch :) A punch of yum that is! :) I love how the coolness of the lettuce and tomatoes played off of the scotch bonnet's heat. The combination reminded me of buljol (but without the saltfish). Feel free to use whatever lettuce you may have on hand. I used romaine this time around, because that is what was in the fridge, but next time it will probably be iceberg :) The title by the way is an homage to the tune of the same name by Dave Koz :D Sarina's 'Bang Bang' Salsa -------------------------------------------------------------------------------- Ingredients: 4 small red ripe tomatoes, chopped 1/4 cup onion, minced 3 leaves romaine lettuce, shredded 2 cloves garlic, finely chopped 1/4 teaspoon ground cumin 2 teaspoons fresh lime juice 1 scotch bonnet pepper, finely choped Salt Directions: Mix all ingredients together. Serve at room temperature. #### Sarina's Caribbean Cooler (repost) As part of my summer drink series I thought I'd pull a quintessential West Indian cocktail, the Caribbean Cooler, straight from the TriniGourmet archives. This recipe originally came from my mother's retro copy of Jamaican Cuisine (1964) and can be seen here. Feel free to replace the alcohol with soda water or a fruit juice of your choosing for a 'virgin' cooler :) #### Sarina's Caribbean Rice and Peas (recipe) The genesis of this recipe came about when Nandita at Saffron Trail asked me to come up with a dish that could theoretically represent the West Indies Cricket Team at this year's Cricket World Cup, for an article she is developing. Caribbean cooking is so varied and nuanced that I struggled for a while to find a piece that really brought us together. The best I could come up with was Rice and Peas. However not wanting to impose what may have been a decidedly Trinidad-biased opinion I decided to casually ask some friends from other islands what dish they would pick. Thankfully, they all said rice and peas as well! The next step was to find a way to blend and blur the regional differences into a kind of pan-Caribbean m???lange that remained inclusive while still recognizable to each 'team player' (as I imagined them in my mind) as authentic. Well I'll probably never know if I succeeded or what the team would think of my attempt at 'Caribbean fusion'. But I liked it, and I hope you do too :) Sarina's Caribbean Rice and Peas 2 cups rice (white long-grain or brown) 1 - 2 cups pigeon peas OR red kidney beans (either soaked overnight or tinned) 1 cup unsweetened coconut milk 4 cups water 1/4 lb salt meat (optional) cut in pieces 1 small onion, chopped 2 blades chive 1 sprig thyme 1 scotch bonnet pepper, chopped finely 1 tsp salt 1 tablespoon vegetable oil 1. If salt meat is used, soak overnight 2. Combine peas, meat (if using), salt, coconut milk and 1 cup water. 3. Cook for 20 minutes on medium-high heat for dried beans or 15 minutes on medium heat for tinned. 4. In a separate pan, heat the oil and brown the chopped onion, pepper, and chive 5. When the peas are almost cooked, add 2 cups water, the sprig of thyme and the rice. 6. When the rice is tender mix in fried seasonings. #### Sarina's Chocolate Saturns & Ginger Trigs (recipes) Spaced out by the title of this post? You should be! I've been bit by the Sci-Fi bug just in time for this month's Blog Party :) Inspired by The Happy Sorceress' theme requirements, and some leftover ginger 'hard candy' that I had made on Friday, I put the following together... Chocolatey, creamy, with a sneaky rum assault, I named this cocktail after the ringed planet due to the layers of color that form the longer it sits. Add a several dashes of Angostura bitters to the top and swirl through the froth to heighten the correlation ;) Sarina's Chocolate Saturns -------------------------------------------------------------------------------- Serving Size: 2 Ingredients: 3 tablespoons banana rum liqueur 1/2 cup milk 1 tsp cocoa powder 1 tsp sugar dash Angostura bitters Directions: 1. Place about 4 ice cubes in a blender, add the rest of the ingredients, except bitters, blend until smooth 2. Pour into glasses 3. Top with a few dashes of Angostura bitters 4. Swirl top lightly to create pattern (as shown above) Last Friday I tried out a recipe for something called 'Ginger Squares'. Well, I'm not sure what went wrong, if it was me or the recipe. They just couldn't make up their mind if they wanted to be brittle, fudge, or toffee! :lol: Still the flavour was awesome but I was getting tired of chipping off bits everytime I wanted a sugarfix. I decided to recycle them into a new recipe, not just for the Blog party but also this month's Leftover Tuesday challenge. I chopped up the 'squares' into chunks, and added oatmeal, wholewheat flour, and lotsa brown sugar to create a hearty, almost granola-like snack. Once it came out of the oven I cut them into triangles, thus the 'Trigs' part of the recipe (nothing to do with that other Trig :P ) The chunks of hardened sugar integrated quite nicelessly, and the addition of lime sugar prevented the whole concoction from becoming too cloying :) Definitely something I'll make again! I imagine that it will work just as well with toffee bars, or a caramel crunch-style candy. Sarina's Ginger Trigs -------------------------------------------------------------------------------- Makes 18 'trigs' Ingredients: 1 cup oatmeal 1 cup wholewheat flour 1/3 cup vegetable oil 1 cup brown sugar 1/2 teaspoon baking soda 1/2 teaspoon salt Filling: 1 cup chopped hard candy (e.g. caramel/toffee) 2 teaspoons wholewheat flour juice of 1 lime 2 eggs, beaten Directions: 1. Preheat oven to 350F 2. Mix oil and sugar together 3. Add oatmeal, flour, baking soda and salt 4. Blend until crumbly 5. Reserve one half cup of this mixture and press the balance into a greased 9" square baking pan 6. Bake for 15 minutes 7. Beat eggs with chopped candy, add flour and lime juice 8. Pour mixture onto baked crust 9. Sprinkle with reserved oatmeal topping and bake for a further 30 minutes 10. Cool. 11. Cut into triangles and serve #### Sarina's Coconut Rice With Lentils and Cashews (recipe) This recipe is a staple side dish of mine that I've adapted and modified at length through the years. Both colorful and flavourful I think it creates a texturally interesting background for spicy curries and other East Indian flavoured entrees. Coconut Rice with Lentils and Cashews INGREDIENTS: 1/2 lb. basmati rice 1 tablespoon vegetable oil 1 teaspoon stone ground mustard 1 teaspoon urad dhal or brown lentils 1 tablespoon red pepper flakes 1 tablespoon madras curry powder 2 ounces fresh coconut, grated 1 ounce unsalted roasted cashews salt and pepper METHOD: 1. Put the rice in a sieve and rinse under cold running water until the water runs clear. 2. Bring 2 cups lightly salted water to the boil in a large pan. 3. Add the rice, bring back to the boil and cook for 20 minutes. 4. Drain and return to the pan, then cover with a tight-fitting lid. 5. In a small pan, heat the oil, add the mustard seeds and cook for 1 minute until the seeds start to pop. 6. Add the lentils, red pepper flakes and curry powder and cook for 2-3 minutes, stirring frequently, until the lentils are golden. 7. Stir in the coconut and cook over a low heat for 3-4 minutes, stirring occasionally. 8. Toss with the rice and nuts and spoon into a warmed serving dish. 9. Garnish with red pepper flakes This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) This post was originally published October 6, 2009. It has been updated once since then. Amazon.com Widgets #### Sarina's Cranberry Almond Slaw (recipe) Salads in Trinidad are traditionally a disheartening affair that leaves you wondering why the cook/establishment even bothered. Two wilted lettuce leaves, a force-ripe watery slice of tomato, and some slivers of cucumber served either unadorned, or swimming in some vague mystery oil with specks of pepper flecked throughout. All that's missing is a headstone for your plate. Most people down it ASAP so that they can focus on the 'real' part of their plate, or they simple leave it behind. For this reason, I don't take it personally when guests express a sound/look of disappointment, when I announce that the 'salad course' is about to begin. It makes the moment even sweeter when I see their eyes open wide as they see (and taste) whatever my latest combination is. I have a rather loose approach to salads, I'm more concerned with the balance of my favourite elements. I like to combine colours, include sweet and sour elements, throw in some crunch, and I try to keep my dressings sparing and simple. When the salad is shimmering and bursting with all these dimensions, it would a travesty to drown it in glop :) Some good olive oil, freshly cracked pepper (try those multicolored assortments for more punch), sea salt, and a splash of lime juice (or cider vinegar) are my favourite accompaniments. It's meant a lot to me that even my own mother is playing around with this simple formula now and branching out of her own 'box'. I'm a firm believer that vegetables don't have to be dull, and that it really doesn't take much more than some imagination to incorporate them into our daily lives. This salad is one of my faves and one that I get repeat requests for. If you are a lettuce and tomato 'salad' maker (or know someone who is), now is the time to hit 'Print' and Share ;) Sometimes it -is- OK to throw out the old time ways ;) Cranberry Almond Slaw INGREDIENTS: 1/4 of a green cabbage, shredded 1 cup cilantro (or chadon beni), roughly chopped 1 large carrot, shredded or grated 1/4 cup almonds 1/3 cup dried cranberries (easily replaced with raisins or sweet corn kernels - this is flexible!) 2 T. red onion, minced 1 large avocado, cut into bite-sized pieces DRESSING: Juice of 1 lime 2 T. olive oil 2 T. agave nectar (or honey) Sea salt Freshly cracked pepper METHOD: 1. Prepare vegetables 2. Combine and toss. 3. You can now combine the dressing ingredients and pour them over everything. I myself prefer to drizzle the ingredients separately as it creates an exciting variety of flavours with each bite How easy was that?!! :) This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Sarina's Curried Potato 'mini' Latkes & Bubbly Guava-Ginger Ale How have you been enjoying my Hanukkah 2010 series so far? At the moment I seem to be having a little trouble with my RSS feed so if you have not received the posts so far you can check out the recipe roundup to date here. I first whipped up these curried potato mini latkes two years ago for an installment of my blogger friend Stephanie's now defunct Blog Party series. Latkes are probably one of the most recognizable Hanukkah dishes and there is much discussion and debate as to what makes one great. Some prefer as little seasonings and additions as possible. Some lean more towards the pancake side through the inclusion of flour. There are as many variations as there are cooks! Being Trini I figured where there's fried potato, curry and chadon beni shouldn't be too far behind. As Stephanie's event was cocktail party oriented I kept them bite-sized by frying them one teaspoonful at a time, and then piercing them with toothpicks for mess-free consumption. Truth be told though, I think they deserve to be enjoyed on a larger scale :) Simply increase the portion of batter to make the latkes more traditionally sized :) With latkes like this, forget applesauce or sour cream and head for your favourite chutney. This time around I used tamarind. Yum! To cool things down from all that spicy goodness a cool bubbly drink was in order. I decided to keep things 'tropical' by mixing up a Guava based non-alcoholic cooler. Things are definitely starting to feel more festive now! :) This post was originally published December 15, 2008. It has been updated once since then. Sarina's Curried Potato 'mini' Latkes INGREDIENTS: 5 potatoes, peeled and grated 1/4 cup onion grated 1 teaspoon ginger grated 1/4 cup cornstarch 1 tablespoon curry powder 1/4 teaspoon cayenne powder 1/4 teaspoon cumin powder 1/4 teaspoon garam masala powder 1/2 cup coarsely chopped cilantro olive oil METHOD: 1. Combine grated potato with all the ingredients except the oil. 2. Heat 1 tbsp oil in a nonstick pan. 3. Fry the potato latkes by dropping 1/4 cup measures of the mixture into the pan, and flattening them in the pan. (use 1 teaspoon if you are making 'mini' latkes as appetizers.) 4. Fry on each side for about five minutes till cooked. Add more oil as needed. This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) Sarina's Bubbly Guava-Ginger Ale INGREDIENTS: 2 cups guava nectar 1/4 cup sugar 1 1/2 cups water 1/4 teaspoon salt 20 oz. bottle ginger ale METHOD: 1. Combine all ingredients. 2. Strain and chill thoroughly. 3. Just before serving, add ginger ale. This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Sarina's Independence Day Coconut Sugar Cakes (recipe) This post was originally published September 1, 2008. It has been updated once since then I call these my Independence Day Sugar Cakes because I have foregone the traditional colors of pink and white, for our national colours of red, white and black. Despite the name I dare say they'll be great for Republic Day, any day of national celebration, heck, year-round! The results were so beautiful and delicious that I think even the most ardent purist would be won over ;) For the 'black' I chose dark chocolate sprinkles, and can I say the combination of chocolate and coconut is out of this world! (Tip: add the sprinkles before the mixture cools too much so that they will adhere). Let me know what you think! :) Sarina's Independence Day Coconut Sugar Cakes INGREDIENTS: 2 cups granulated sugar 1/2 teaspoon angostura bitters 1/2 cup water 1 cup grated coconut red food colouring dark chocolate sprinkles "hagelslag" METHOD: 1. Divide sugar, water, bitters and coconut into two pans 2. Add red food colouring to one pan until desired shade is reached. 3. Heat each pan to boiling until mixture pulls away from sides of pan, stirring consistently. 4. Pour red mixture into bottom of pour a greased 8x8 pan 5. Spread and smooth with a knife 6. Pour white mixture over the red 7. Spread and smooth with a knife 8. While still hot cover with chocolate sprinkles 9. Cool and cut into 2 in. squares. NOTES: It is traditional to dye half the mixture pink :) However in honour of Independence Day I decided to start a tradition of my own! :D This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) Amazon.com Widgets #### Sarina's Miniature Hot Pepper Soufflés (recipe) I have always been intimidated by soufflés. No, that's not quite true. I had never thought of a soufflé? as something that should intimidate me, until I saw the horrors that Lucy Liu's character had with them in one of the Charlies' Angels movies. Ever since then, I had been intimidated by soufflés. As one of my resolutions for 2007 was to overcome my fear of dishes that deal with whipping egg whites when I saw the Hay Hay it's Donna Day challenge with Soufflé as its theme I knew I had to take it. This was my first time making a soufflé of any kind. I had fully intended to find a recipe and follow it to the letter. And I did. Kinda. Sorta. Let's say I had the best of intentions, but like Chennette I often find myself beginning with one recipe and then improvising so much that I end up with something completely different. :) The results of this, my first attempt, were flat to say the least. :**( I would have been more depressed if they hadn't tasted so damn good though. I knew I was on to something!! :) I IM'd my college friend Lynn of RedSheepCrafts and asked her to tell me where I had gone wrong. With a little virtual diagnosis I was armed with a series of 'tactical' changes for my second attempt 24 hours later. To say that I was thrilled would be an understatement :D I immediately IMd the pics to Lynn while rhapsodizing on the bite-sized creamy fluffiness that were these cocktail worthy concoctions. Next time I -may- add a tad more pepper but I think they are perfect as they are, and any further tweaking would just be me not knowing when to leave well enough alone :lol: Sarina's Miniature Hot Pepper Soufflés -------------------------------------------------------------------------------- INGREDIENTS: 1 tablespoon unsalted butter plus additional for buttering muffin cups 2 1/2 tablespoons cake flour 1/2 small onion, finely chopped 1/4 scotch bonnet pepper, seeded and finely chopped 6 tablespoons whole milk 1 tablespoon shredded Parmesan cheese 1/4 teaspoon kosher salt 1/8 teaspoon black pepper 1/2 teaspoon Dijon mustard 3 egg whites 2 egg yolks METHOD: 1. Butter muffin cups. 2. Dust bottom of cups with flour mixture, knocking out excess. 3. Sprinkle bottom of cups with a little of the Parmesan 4. Make about 9 cuffs with strips of aluminum foil (thoroughly greased and floured), place in muffin tin 5. Combine finely minced onion and scotch bonnet pepper 5. Melt remaining tablespoon butter in a 1- to 1 1/2-quart heavy saucepan over moderately high heat. 6. Add remaining 1 1/2 tablespoons flour and onion/pepper mixture 7. Cook, stirring, 2 minutes. 8. Whisk in milk (mixture will temporarily look curdled) and bring to a simmer, whisking, then cook, whisking constantly, until thick and smooth, about 3 minutes. 9. Transfer to a bowl and add cheese, salt, pepper, mustard, and egg yolks, stirring until mixture is well blended. 10. Cool to room temperature,about 15 minutes. 11. Meanwhile, put oven rack in middle position and preheat to 400???F. 12. Beat egg whites in a small deep bowl with an eggbeater or a handheld electric mixer at high speed until it just barely holds stiff peaks. 13. Stir one fourth of whites into souffl??? mixture to lighten, then fold in remaining whites gently but thoroughly. 14. Spoon into cuffs, filling about halfway. 15. Bake soufflés until puffed and golden, 9 to 11 minutes. 16. Cool in pan on a rack just until warm. 17. Remove cuffs carefully. They should come off easily though. (Souffl???s will fall slightly as they cool.) Makes 9 mini soufflés #### Sarina's Oatsy Orange French Toast (recipe) Well here it is, my first entry to a food event since my 'hiatus'. Color me all aflush with nervousness and excitement! One of the things that I love about this food events is that they push me into new creative areas where genres and combinations of food are concerned :) My concoction this time around, Oatsy Orange French Toast, was inspired by the requirements for this month's Breakfast Remix. ... the latest installment of Recipe Remix revolves around: Breakfast! Yes, breakfast, the most important meal of the day! We have chosen the following breakfast foods for “remixing”: - Pancakes - French Toast - Crepes - Eggs Benedict - Egg Breakfast Sandwich (think: typical fast food chain fare) - Continental Breakfast (includes cold items such as: muffins, Danish, cinnamon rolls, breads, etc.) Again, we are giving you all an option of 6 different to choose from as you please. Your goal is to take one of those dishes and create a variation of it that is not the “everyday.” For instance, maybe you have a great idea for a stuffed French toast, or a gourmet version of a breakfast egg sandwich, or maybe a savory stuffed crepe. The possibilities are endless! With those parameters in place I started going through my recipe database. It wasn't long before a recipe for Oatsy Orange Bread caught my eye... hmmm oats, orange juice... this could easily turn into an interesting batter for a French toast! I moved into the kitchen and threw some stuff together. The verdict? Yum! The orange juice combines with the almond and vanilla essences to create a very light, flavourful aftertaste, and the oats add an extra toastiness to the 'crust'. I tend to eat my french toast with nothing more than a light sprinkling of brown sugar, but there's no raeson why this can't be turned into an IHOP worthy dessert creation complete with whipped cream, shaved nuts and syrup.... MMMM!!!! :D French Toast Factoid! (from The Good Home Cookbook: More Than 1000 Classic American Recipes ) They don't call this dish French Toast in France. There it is "pain perdu" or "lost bread", which is what Cajun or Creole cooks in Louisiana also might call it. French toast is also known as German toast, Spanish toast, or nun's toast. Sarina's Oatsy Orange French Toast Makes 4 slices (serves 2) INGREDIENTS: 2 eggs 1 heaping tablespoon quick oats 1/3 cup orange juice 1/2 teaspoon ground cinnamon 1/2 teaspoon almond essence 1/2 teaspoon vanilla essence 1 teaspoon sugar 1 tablespoon margarine or butter 4 slices bread METHOD: 1. Whisk the eggs in a shallow bowl until foamy. 2. Whisk in the oats, orange juice, cinnamon, almond essence, vanilla essence and sugar until well-blended. 3. Melt the butter in non-stick pan over medium heat 4. Dip the bread slices in the batter on each side (spoon some of the oats over the top if necessary) 5. Cook, flipping once with a spatula, until golden brown on each side, about 4 minutes total. 6. Garnish as desired :) #### Sarina's Peppery Paprika Cornbread (recipe) For my first entry to Weekend Breakfast Blogging I was awhirl with ideas. The theme was 'Spice it Up' and I toyed with the ideas of a spicy omelette, spicy hash brown potatoes even a spicy breakfast shake before finally settling on this spicy cornbread :) Sarina's Peppery Paprika Cornbread -------------------------------------------------------------------------------- Ingredients: 1 cup flour 1/4 cup sugar 2 teaspoons baking powder 3/4 teaspoon salt 1 cup yellow corn meal 2 eggs 1 cup milk 1/4 cup vegetable oil 1/4 tsp coarse black pepper 1/2 tsp paprika Directions: 1. Sift flour with sugar, baking powder, and salt 2. Stir in corn meal 3. Add eggs, milk and shortening 4. Beat until just smooth 5. Pour into greased loaf pan 6. Bake at 375 for 20 minutes This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Sarina's Rum and Raisin Hamantaschen (recipe) Mmm hamantaschen. In this part of the hemisphere, hamantaschen is probably the most recognizable symbol of Purim. These three-cornered pastries are usually stuffed with jams and sweet pastes of various flavours. My favourite base recipe comes from Joan Nathan's Jewish Cooking in America,however my own twist is to use a filling of traditional 'set fruit', combined with some chopped apples. This gives the hamantaschen a lovely rummy aroma, with the intense taste of Black Cake that is so familiar of Trinis of all ages, shapes and sizes. Sarina's Rum and Raisin HamantaschenAdapted from a recipe in Jewish Cooking in AmericaYield: 36 INGREDIENTS: Fruit Filling:1 1/2 cups 'set fruit'1/4 apple with peelJuice and rind of 1/2 lemon2 tbsp. sugar Pastry:2/3 cup margarine or butter1/2 cup sugar1 large egg1/2 tsp. vanilla2 1/2 to 3 cups unbleached all-purpose flour1 tsp. baking powderDash of salt METHOD: Pulse the set fruit and apple in a food processor. Add the lemon juice and rind and sugar and mix well. Make Pastry:Cream the margarine or butter with the sugar. Add the egg and vanilla and continue creaming until smooth. A food processor is great for this. Add the flour, baking powder, and salt. Process until a ball of dough is formed. Chill for 2 to 3 hours, or overnight. Assembly:Preheat oven to 375°F. Take one fourth of the dough and roll out on a lightly floured board to a thickness of 1/8". Cut into 2-1/2" circles. With your finger, brush water around the rim of the circle. Drop 1 tsp. of filling in the center. Then bring the dough around the filling and press 3 ends together. Bake in a 375°F oven on a well-greased cookie sheet for 10 to 15 minutes or until the tops are golden. #### Sarina's Savoury Peanut Chicken (recipe) Ever since I learned that peanuts and chicken are a traditional pairing in many African cultures I have been intrigued and curious to try the combination myself. As Emancipation Day drew near I figured what could be a more perfect time to bite the bullet, or should that be "bite the peanut"? ;) I marinated several chicken thighs in a combination of mint jelly, mustard, and pepper sauce for several hours, after which they were dipped in eggs and coated with a pulverized coating of oatmeal, peanuts and paprika before being placed in an oven to bake. The final result was a crunchy and surprisingly savoury delight. Contrary to my expectations the peanut flavour was quite muted as was the mint and mustard, in fact none of the flavours particularly stood out. Instead they formed a harmonious backdrop, enhancing the chicken without overpowering it. Now that I have dipped my toe into the waters of the peanut-chicken combo and found it quite comfortable I can't wait to try many more recipes. If you have one that features this ingredient duo feel free to let me know. Oh the possibilities :) Note: This entry has been submitted to TGRWT #4 Sarina's Savoury Peanut Chicken Makes 6 to 8 servings INGREDIENTS: ¼ cup salted nuts, crushed ¾ cup rolled oats 2 teaspoons paprika 1 tablespoon dijon mustard 1 tablespoon pepper sauce 1 tablespoon mint jelly 1 tablespoon soft margarine 6 chicken parts 1 medium egg, slightly beaten DIRECTIONS: 1. Squeeze lemon juice over chicken parts 2. Sprinkle liberally on all sides with salt and pepper 3. Set aside 4. Combine mint jelly, margarine, pepper sauce and mustard. 5. Microwave for 10 -20 seconds to liquify the mixture 6. Stir to combine 7. Pour over chicken and turn pieces to make sure all sides are covered 8. Set aside for at least 1 hour, preferably overnight 9. Preheat oven to 450F 10. Combine peanuts, oats, paprika in food processor 11. Pulse until finely ground 12. Dip chicken pieces into beaten egg, 13. Place chicken pieces on greased baking sheet with skin side up. 14. Sprinkle peanut mixture evenly on the coated side 15. Bake for 40 to 45 minutes This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Sarina's Spicy Caesar Salad (recipe) My last entry to Hay Hay it's Donna Day went off so well that I'm not exactly sure why it's taken me so long to submit another concoction. Oh well, this entry remedies that in a healthy veggie way. This month the theme was Caesar Salad, something that I've heard a lot about, have even seen first hand, but never tried. Strange, considering that my own eating habits lean towards the vegetarian side of things. If I had to hazard a guess it probably would be because the name sounded so unappetizing to me. I always thought it had something to do with Julius Caesar, don't ask me why! :lol: Fortunately my copy of The Good Home Cookbook: More Than 1000 Classic American Recipes set me straight! From The Good Home Cookbook: More Than 1000 Classic American Recipes: . On July 4, 1924, a group of airmen from San Diego arrived hungry at a restaurant in Tijuana, Mexico, owned by Caesar Cardini. There wasn't much food to feed them, but somehow Caesar's brother Alex managed to whip up a salad of eggs, romaine lettuce, Parmesan cheese, garlic, olive oil, lemon juice, and appper. Thus, the aviator salad was born, later renamed the Caesar salad. The salad became quite popular, especially with movie folks, and was voted "the greatest recipe to originate from the Americas in 50 years" by the International Society of Epicures in Paris. Wasn't that interesting? I love learning about the genesis of recipes :D Armed with my new knowledge and a recipe (or two :P ) I decided to prepare the following, my own take on the classic Caesar Salad. Enjoy! :) Caesar Salad -------------------------------------------------------------------------------- Recipe By: TriniGourmet.com Serving Size: 6 Ingredients: 1/4 cup olive oil juice of 1 lime 3 to 4 anchovy fillets 1 clove, garlic halved 1/2 teaspoon salt 1 tablespoon hot sauce pinch of black pepper 1 head lettuce 1 cup store-bought or homemade garlic croutons 1/4 cup grated Cheddar cheese Directions: 1. In a large salad bowl, mince the anchovies using the back of a fork. 2. Add the oil, lemon juice, garlic, salt, pepper sauce, and pepper 3. Cover the bowl, and let stand for about 1 hour 4. Discard the garlic 5. Mix the dressing again. 6. Tear the lettuce into bite-size pieces and add to the dressing. 7. Add the croutons and cheese and toss well #### Sarina's Spicy Ochro/Okra Melee (recipe) When I heard that this month's theme of Meeta's Monthly Mingle was "Earth Food" I smiled. You see, I have been interested in the preservation of the environment from a very young age. Where I got this passion for conservation I'm not quite sure, but I attribute some of it to Charlie. Who is Charlie you ask? Well he was a cartoon mascot in the early 1980's for the Solid Waste Management Company here in Trinidad and Tobago. Charlie was a bit of a unattractive slob and his face was emblazoned on trashcans everywhere. TV and radio spots transmitted the message (if I remember correctly) 'chase Charlie away' and there was even a children's newspaper pullout on how you (as a kid) could help that I held on to for years. Charlie also promoted recycling, and once a month my mom and I would put all our used glass bottles for that period into the back of the car and she would take them to one of many 'drop off centers'. As I heard the sound of glass tumbling on to glass I would get a warm feeling inside. The kind that comes from knowing that you're contributing to something much larger than yourself. You would think that with the passing of over 20 years things would be even more advanced now however it seems that in the intervening years we have regressed as a society. Charlie was retired decades ago, and public trash cans are now few and far between. Many think nothing of dropping their litter on the road and walking on. Every rainy season societal indifference is repaid with epic flooding as the trash rises and clogs the public waterways. Glass recycling too was ended and even though battery and paper recycling are available battery recycling involves one personally delivering ones batteries to the Solid Waste Management headquarters and paper recycling is only offered to corporate clients. Public education and awareness likewise are no longer priorities. It's all very disheartening. Disheartening but fortunately there is a glimmer of hope. There is a burgeoning network of concerned citizens, many in my generation and younger who are, in their own way, trying to turn things around. Two that come to mind are The Green Light Network and Mystic Hemp. The Green Light Network From their blog: We are a group of people from all walks of life, based in Trinidad & Tobago. We act on behalf of our Environment by identifying problems, developing creative solutions and initiating action to ensure that our responsibility towards Nature is fulfilled. Our outer Environment is a reflection of our inner Environments. Create. Educate. Raise Awareness. Heal and empower Self and Others. If you are an individual or organisation with similar goals, we invite you to join our network. Our collective energies give us greater strength for our common purpose. Right now they are looking for volunteers for their next project, a concert in September. To learn more click here. Mystic Hemp From their Facebook Group: Mystic Hemp is Trinidad's only Hemp/Roots store and prides itself on original, conscious clothing with LOVE. For those souls that are interested in helping Mystic Hemp spread the Love, beach clean-ups, good vibes and just interested in making a difference. So far they have organised several beach clean-ups around the island, the next of which is scheduled for this Sunday. For more information send them a message through their Facebook group or their website. Meeta asked us to share one way that we have personally changed our lives to be more environmentally friendly. There are two that I would like to share. The first is connected to the recipe I have chosen. All of the ingredients were purchased at the Port of Spain General Market. Buying produce from your local farmers market is so earth-friendly. Here are just a few reasons why. Adapted from 10 reasons to buy local food: • Locally grown food tastes and looks better. The crops are picked at their peak. Food imported from far away is older and has traveled on trucks or planes, and sat in warehouses before it gets to you. • Local food is better for you. The shorter the time between the farm and your table, the less likely it is that nutrients will be lost from fresh food. • Local food preserves genetic diversity. In the modern agricultural system, plant varieties are chosen for their ability to ripen uniformly, withstand harvesting, survive packing and last a long time on the shelf, so there is limited genetic diversity in large-scale production. Smaller local farms, in contrast, often grow many different varieties to provide a long harvest season, an array of colors, and the best flavors. • Local food supports local families. The wholesale prices that farmers get for their products are low, often near the cost of production. Local farmers who sell direct to consumers cut out the middleman and get full retail price for their food - which helps farm families stay on the land. • Local food builds community. When you buy direct from a farmer, you're engaging in a time-honored connection between eater and grower. Knowing farmers gives you insight into the seasons, the land, and your food. • Local food preserves open space. When farmers get paid more for their products by marketing locally, they're less likely to sell farmland for development. When you buy locally grown food, you're doing something proactive to preserve our agricultural landscape. • Local food is an investment in the future. By supporting local farmers today, you are helping to ensure that there will be farms in your community tomorrow. Living here in Trinidad I can add another reason why shopping from the farmer's market helps the environment. It allows me to shop with a reusable canvas bag. From shows on American TV I get the impression that people are allowed to shop in supermarkets with their own bags. I don't remember that being done when I lived there, is this a new phenomenon? If so, it still hasn't reached over here. And, as none of the supermarkets here have those security arches at the doorways to prevent shoplifting I doubt they ever will. Still I would like to see what can be done. There was a time when one could choose between paper and plastic bags but now, even the paper option is gone. True the plastic bags are of the kind that disintegrates and claims to be 100% biodegradable but I really would prefer to use my own canvas shopping tote and sidestep the clutter that all these bags create. One of these days I'm gonna walk in anyway and see what they say at the checkout. I'm still working up the nerve ;) Who wants to join me? :) On the home front, in addition to shopping as much as possible from local farmers, we have also replaced 1/2 our light bulbs with compact flourescent bulbs. They are a bit costly so we've been phasing them in slowly. Still each bulb you replace -does- make a difference and the lifespan of the bulbs and the reduced energy they consume means that in the end they pay for themselves. Excerpted from FastCompany.com: Compact fluorescents emit the same light as classic incandescents but use 75% or 80% less electricity... Swirl bulbs don't just work, they pay for themselves. They use so little power compared with old reliable bulbs, a $3 swirl pays for itself in lower electric bills in about five months. Screw one in, turn it on, and it's not just lighting your living room, it's dropping quarters in your pocket. The advantages pile up in a way to almost make one giddy. Compact fluorescents, even in heavy use, last 5, 7, 10 years. Years. Install one on your 30th birthday; it may be around to help illuminate your 40th. I hope that these tips give you ideas about how you too can be more 'green' in your daily life. In closing, here is the recipe for my Spicy Ochro Melee, a simple dish that comes together in minutes and was made (as initially mentioned) with ingredients bought from local farmers :) Sarina's Spicy Ochro Melee Makes 4 servings INGREDIENTS: 2 tbsps. vegetable oil 3 cloves, garlic minced 1 tomato, chopped 1 tablespoon grated ginger 10 okra, cut into 3/4" disks 1 scotch bonnet pepper, chopped ¼ teaspoon salt 2 tablespoons cilantro, chopped (more or less, to taste) DIRECTIONS: 1. Sautée garlic, ginger, and pepper over medium heat until garlic turns golden. 2. Add tomato and cook for a minute. 3. Add ochro and mix well. 4. Simmer, covered, for 6 or 7 minutes. 5. Stir in salt. 6. Just before serving sprinkle with cilantro (chadon beni). This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Sarina's Spinach-Ginger Salad (recipe) 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 or stem ginger is made from tender young ginger root - which is technically not a root at all but a rhizome or underground stem of a tropical plant. Finely chop or slice the ginger pieces to sprinkle over cream, ice cream, mascarpone, pancakes and fruit salads, adding a little syrup from the jar too if a sauce is desired. Preserved ginger goes especially well with chocolate, caramel and honey. Watercress Salad W/ Ginger INGREDIENTS: spinach slivered stem ginger (stored in syrup) 1 bag shredded carrot (play around with the proportions, do what's right for you!) DRESSING: 8 ounces sesame tahini juice of 1/2 medium sized lemon 2 medium sized garlic cloves 1/4 teaspoon Celtic sea salt or Himalayan crystal salt 1 cup filtered or spring water METHOD: Put all ingredients in a blender and blend on high until smooth and creamy. Pour over salad and toss. Season with freshly cracked pepper and salt to taste. This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Sarina's Trinidad-Style Garlic Sauce (recipe) No Trini condiment series would be complete without a recipe for garlic sauce. Garlic sauce is one of those local favourites that can be found everywhere from beachside stands , to popular ‘grill’ joints as well as streetside food vendors. Indeed many street vendors have distinguished themselves solely on having ‘ah bess garlic sauce’ – something Trinis have taken to sharing digitally now via Foursquare ? Honestly, I have never experienced our style of garlic sauce anywhere else, and the closest equivalents I can think of are aioli and tzatzki (but even they are more extremely distant cousins), so I think a recipe is long overdue! Garlic sauce is a flavour that many Trinis crave on savoury sides (especially sandwiches). Indeed, local sandwich chain Boomer’s  branded itself in its early days as a more desirable alternative to the ubiquitous Subway by proclaiming itself the only sub chain to offer Garlic Sauce. Subway of course quickly corrected this ‘oversight’, and now sub lovers can enjoy the flavour enhancement Trini garlic sauce brings at either chain! So what exactly is the flavour? You’d be correct in assuming garlic (it is after all right there in the name) however, to me, the real energy of garlic sauce comes from the balance of sweet and tart and the all-important chadon beni (culantro). Enjoy Trinidad Garlic Sauce on grilled meats, with french fries, over boiled cassava (or other boiled/steamed vegetables) or as a salad dressing. Once you’ve tried it once, you’ll definitely be craving more! Sarina's Trinidad-Style Garlic Sauce (recipe) Cuisine: Caribbean Author: Sarina Prep time: 10 mins Cook time: 5 mins Total time: 15 mins Sarina’s Trinidad-style Garlic Sauce Ingredients 10 cloves garlic 1/2 cup white wine vinegar 3-4 teaspoons sugar 1 teaspoon salt 1/2 cup extra virgin olive oil 1/4 cup chadon beni (culantro) Instructions Combine the first 4 ingredients in a blender until liquefied. Taste and adjust seasonings to taste Turn blender on and slowly drizzle the olive oil so that the mixture emulsifies (the end result should be like an extremely light pourable mayonnaise. Taste again and readjust seasonings if needed. Add the 1/4 cup chadon beni and pulse gently until green flecks are evenly distributed throughout the mixture. 3.5.3229     This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com and linking back to this site   #### Sarina's Tropical Mango Hot Sauce (recipe) I can't believe it's already been a month since the last installment of "Waiter There's Something in my..."! Where did the time go? This time around 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 of this fragrant ingredient made me ponder the possibilities. What about a sweet (but fiery) mango sauce? This recipe couldn't be simpler to assemble and prepare. Tropical mangoes and pineapple bits mingled with sweet carrots, tomatoes. A scotch bonnet pepper provides the prerequisite heat and Angostura bitters adds a hint of 'brightness' to the mix :) This sauce is ideal for serving on top of grilled vegetables, meats or fish. I can also see it being great on top of quesadillas or being an unexpected alternative to ketchup on burgers and hot dogs. It's also wonderful served on the side of other dishes as a traditional 'hot sauce'. It's the perfect way to add a fruity, tropical touch to everyday dining :) Sarina's Tropical Mango Hot Sauce Yield: About 2 cups INGREDIENTS: 2 mangoes, diced 1 tomato, diced 1 6 oz tinned pineapple, diced 1 carrot, diced 1 scotch bonnet, seeded and diced 1 teaspoon sugar 1 cup vegetable broth 1 teaspoon vegetable oil 1 dash Angostura bitters 1 dash hot pepper sauce DIRECTIONS: 1. Sauté carrot in vegetable oil for 5 minutes. 2. Add mangoes, pepper, tomatoes, pineapple and stock 3. Simmer for 10 minutes. 4. Season with salt and black pepper 5. Puree in food processor until thick and slightly chunky. 6. Adjust seasoning (if necessary) 7. Stir in bitters and pepper sauce This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Sarina's Vegan Wonder (recipe) 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 versatility. In this case, the corn provides a crisp textural contrast to the soft vegetables. I have to give a shoutout to WhitherWanda on Twitter who suggested that I should name it Wanda's Wonder in her honour when I was pondering 'out loud' what to call it :) Well I think this came pretty close ;) Sarina's Vegan Wonder SERVINGS: 6 INGREDIENTS: 2 tablespoons olive oil 1 yellow onion, diced 6 cloves garlic, thinly sliced 3 green onions, sliced (white and green parts) 2 carrots, peeled and sliced into 1/2-inch pieces 1 tin (14.5 oz) northern beans 1 tin (14.5 oz) butter beans 3/4 lbs. cauliflower, cored and cut into small florets 1 cup small broccoli florets 2 cups low-sodium vegetable broth 1/2 cup non-dairy mylk 2 tablespoons cornmeal 1/8 teaspoon freshly grated nutmeg 2 tablespoons chopped fresh parsley Salt and freshly ground black pepper, to taste 1 tablespoon fresh lemon juice Biscuit Topping: 1 1/2 cups cornmeal 1/4 cup flaxseed meal 1 teaspoon baking powder 6 tablespoons olive oil 3/4 cup nonfat mylk 1/3 cup minced fresh chives 1 tablespoon minced fresh dill 1-2 teaspoons sea salt METHOD: 1. Preheat oven to 350°. Heat oil in a large skillet over medium heat and add onion; cook until golden brown. Add garlic, green onions, carrots, and beans; cook another 10 minutes. 2. Reduce heat to medium-low. Add cauliflower and broccoli; cook for 2 minutes, then add broth. Cover; cook 20 minutes. Uncover and boil until liquid is reduced to a glaze, 2-5 minutes. 3. In a small bowl, mix 1/2 cup mylk with 2 tablespoons cornmeal and pour into skillet. Add nutmeg, parsley, salt, pepper, and lemon juice. Stir until heated through. Do not boil. 4. Pour into a deep 6-8 cup casserole dish. 5. In a medium bowl, stir together cornmeal, flaxseed meal, and baking powder. Drizzle oil over flour mixture and blend with a fork until crumbly. Add milk, chives, dill, and salt; stir to combine. Do not overmix. Allow to sit for 10-15 minutes. Dough will be very moist. If it looks crumbly add more milk and let sit longer. Should be the consistency of 'batter'. 6. Drop batter over vegetables. Bake until biscuits are golden brown (20-25 minutes). 7. Remove from oven; cool 5 minutes before serving. This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com and linking back to this site :) Amazon.com Widgets For even more Vegan recipes check out the Vegan & Vegetarian section of Veni Mangé - The Trinigourmet Amazon Bookstore #### Sarina's Vegetarian "Krabby Patty" Burgers (recipe) I normally don't enter one of my recipes to multiple events but I'm in a bit of a time crunch and I really wanted to take part in Food In Film, as well as "Waiter There's Something in my... Meatless Barbecue". Having been a Film Major in college my eyes really lit up when I learned about the Food in Film event, there were so many great films I could choose from, and talking to a close friend only brought up more possibilities. For some reason my mind really was motivated to come up with a 'Clogger' a la the Simpsons movie, but my own kashrut restrictions got in the way of really staying true to the name. I really hope that another participant comes up with one though :) In the end however my 'Clogger' brainstorming led me to another animated film's famed burger, the infamous Krabby Patty, immortalised in film thanks to The SpongeBob SquarePants Movie. I am not ashamed to say that I am a huge Spongebob fan. I am probably the only maid of honour to have been thrilled to have received a Spongebob DVD as part of my wedding party present :lol: When I first began to watch the TV series I thought that Krabby Patties were made from crabs, but then I realised no they just got their name from the store owner Mr. Krabs ... Krabby Patties are a central part of the Spongebob Universe and play a pivotal role in the movie as well. Indeed this burger was inspired by the following scene. From Wikipedia: The film begins with a live action credit sequence, in which a group of pirates retrieve tickets to The SpongeBob SquarePants Movie. The film then cuts to Bikini Bottom, where amidst chaos, Mr. Krabs, the boss of popular fast food restaurant the Krusty Krab, has a problem: a customer who ordered a Krabby Patty got it without cheese. Suddenly, SpongeBob SquarePants, the manager, comes to the rescue. With his briefcase full of James Bond-like gear, he takes out a piece of cheese, slowly puts the cheese in the Krabby Patty. and the day is saved. Since no one really knows what goes into a Krabby Patty (and any fan of the series knows that Plankton has certainly tried) I really felt that I could play around and come up with a possibility of my own :) Now when making a veggie burger there is nothing to be gained by continuing to convincing yourself that it is really a meat burger in surprise. Can we just be honest and admit that they are night and day? That doesn't mean that I don't love veggie burgers (when they are done right) I do, but I think that the key to making a good veggie burger is treating it as one, and not as a meat burger in disguise. Because veggie mince is basically dry and flavourless it is important to add as much moisture and complex flavours as possible. I decided to achieve this through the addition of smoked cheese stuffing, garlic sauce and hickory BBQ sauce. The other main problem with veggie burgers is binding. Here I used two eggs as well as wholewheat flour and seasoned breadcrumbs. These additions create a burger that is extremely dense and nutty, with an array of flavours throughout. When topped with coleslaw (added moisture), grilled onions and tomatoes the flavour medley becomes unbelievably dynamic and satisfying. Sarina's Vegetarian "Krabby Patty" Burgers Makes 4 servings INGREDIENTS: For patties: 1 lb veggie mince 1/4 cup hickory smoke BBQ sauce 2 tsp garlic sauce 8 slices smoked cheese 1/2 cup seasoned bread crumbs 1/2 cup whole wheat flour 2 eggs For toppings: 1 large white onion (slice into 4 thick slices. Brush with 1 tbsp of Italian dressing on each side. Grill for 5 minutes per side. Set aside) 1 large tomato 1 cup shredded cabbage (combined with 2 tablespoons mayonnaise) DIRECTIONS: 1. Combine mince, BBQ sace, garlic sauce, bread crumbs, wholewheat flour and eggs 2. Separate into 8 portions 3. Form the first 4 portions into 4 patties 4. Shred 4 of the cheese slices and distribute equally over the 4 veggie patties 5. Form 4 additional patties with the remaining mince mixture 6. Place over the patties and cheese, sealing the edges to ensure that the cheese doesn't seep out (won't always work tho :P ) 7. Sprinkle liberally on each side with salt and pepper 8. Grill for 7 minutes per side 9. Top with remaining 4 smoked cheese slices and allow to soften 10. To assemble the burgers place 1-2 teaspoonfuls of coleslaw onto bun base. 11. Top with burger patty, a slice of tomato and grilled onion (separate the rings). 12. Top with bun and serve This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Sarina's Vegetarian "Paramin Surprise" Sandwich" (I'm on to the Semi-Finals!) (recipe) "And the winner is..." My breath froze as I waited to hear the next words from Joel Villafana, host of the popular morning program "Cup of Joe". When he said "Sarina Bland of TriniGourmet.com" I was just about ready to pass out! That day had really been no joke! Let's recap, shall we? :) I had gotten the call the Friday before for the Tuesday taping of the #KissSandwichShowdown. From the get-go, I knew I wanted to highlight chadon beni. My initial leaning had been a chadon beni pesto but I quickly switched that idea to a more cost-effective gremolata. From: The Spruce Gremolata is a condiment made from finely minced parsley, garlic and lemon zest. It's great because it adds brightness and aromatics to dishes like braised meats that might otherwise be a bit heavy or one-note. From there I went back and forth on what the actual components would be, not actually settling on to what would become the final version until Monday evening with the help of one of my oldest friends Aysha. Who say Trini like last-minute thing? :) What evolved was a vegetarian sandwich, rich in contrasts of flavor and texture. Come 5 a.m. Tuesday morning and I'm now prepping the ingredients for the taping later. Making last-minute changes and deciding I need to rush to the supermarket as soon as they open to add a few more items. Catch a quick 90 minute nap and I'm back on the road to procure those items and run through the assembly and prep again. At this point I definitely felt like a nervous wreck, I just hoped I wouldn't look like one on-air! At the actual set I calmed down immensely and started to feel more in my zone. Maybe because it reminded me of shooting my former web-series "Sweet Han'", maybe because my old friend Halcie (who had won the week prior) was also on-set. Either way the nerves started to vanish, mercifully. It was my first time meeting the foodie I was paired with Jenna G of Hijabi TT, and I hope our paths cross again as I really enjoyed her enthusiasm and have become an avid follower of her instagram feed! I'm not sure when the semis will be shot or what format they will take, however I have already started mentally prepping various combinations both sweet and savory. Wish me the best! :D Until then, you can try my winning vegetarian "Paramin Surprise" that won over many a self-proclaimed 'meat-mouth' below! https://www.youtube.com/watch?v=oPksJ-bSxP4 Sarina's "Paramin Surprise" Sandwich Sarina's vegetarian "Paramin Surprise" Sandwich   RECIPE: Sarina's Vegetarian "Paramin Surprise" Sandwich   Recipe Type: Snack Cuisine: Mediterranean - Fusion Author: Sarina Prep time: 75 mins Cook time: 5 mins Total time: 1 hour 20 mins Serves: 1 sandwich A round-winning vegetarian sandwich that combines Mediterranean flavors with a Trini twist! This recipe multiplies easily within the same prep/cook time so feel free to make several sandwiches at once! Ingredients 2 slices Kiss MultiGrain Healthy Loaf bread 4 slices of eggplant (roughly 1/2 inch thick) 4 slices of cheddar cheese (thinly sliced) 2 cups white onions, thinly sliced 1/2 sweet pepper, seeded and thinly sliced 6 blades of chadon beni 3 cloves garlic, large, peeled 1/2 teaspoon salt 1 teaspoon lime/lemon zest 2 tablespoons, thyme 1 tablespoon, brown sugar coconut oil Instructions To save time, caramelize the onions while working through the other steps! *** Caramelize The Onions *** Saute the onions with 1 tablespoon of coconut oil in a wide saucepan over low-medium heat for 30 minutes, stirring occasionally. Sprinkle the brown sugar over the onions and stir to incorporate. Continue to sauté on low for another 30 minutes, stirring occasionally until onions are soft and browned. *** Grill The Eggplants and Sweet Peppers *** Salt the eggplant lightly on both sides Set aside in a wide flat dish or in a colander for 15 minutes. Rinse and pat dry Heat a wide saucepan over medium heat. Add 1 tablespoon of coconut oil Add the sliced eggplant and sweet pepper slices. Sprinkle with 1 tablespoon of thyme Sauté for 3-4 minutes until underside of eggplant appears golden brown, with darker brown spots. Flip the eggplant and sweet pepper slices. Sprinkle with the remainder of thyme. Saute for 2-3 minutes until underside appears golden brown as well. Remove from pan and allow to cool. *** Prepare the Gremolata *** Chop the chadon beni and garlic finely. Stir in the lemon zest. Add the salt gradually, to taste. *** Slice the Cheese *** *** Assemble! *** Lay 4 slices of the eggplant onto one of the bread slices. Criss cross slices of green pepper to form an X lattice pattern Sprinkle gremolata liberally on top of the sweet peppers. Top with the cheese. Add the final slice of bread. Heat a small saucepan over medium heat with 1 tablespoon of coconut oil Heat on both sides until bread is browned and cheese has softened. Slice and enjoy! :)   3.5.3229   [random_content group_id=“87”] #### Sarina's Vegetarian Potstickers (recipe) It's been several months since I've taken part in a "Waiter There's Something in my..." challenge. So, it was with great excitement that I saw that this month's theme was dumplings. Who doesn't love dumplings?!? And I have tons of variations on the theme!... Then I read the rules more closely... oh my... the definition of dumpling was being taken into a whole new direction than the one my mind had been heading in... * Any kind of dough that is wrapped around a filling of some sort (fruit, meat, vegetable, etc) and rolled into dumplings, then cooked. * Dumplings can be boiled, steamed or baked: not fried. * Dumplings can be refined after cooking by dusting with sugar, rolling in crumbs, smothering in butter and herbs, etc * Your dumpling MUST have a filling. Oh dear... what was I gonna do now? Only one thing jumped out to me, pot stickers! :) Except I'd never made them before. This would be mighty interesting :lol: I read several recipes to get an idea of the general technique and then dove right in! Mom had some leftover stir fried vegetables in the fridge that I thought would make the perfect basis for my filling. I bulked it up with 1 diced carrot, 1 tablespoon of diced fresh ginger, 1 chopped garlic clove and a heaping tablespoon of Chinese chili garlic paste (man I love that stuff!) After stirfrying everything together on medium-high heat for about 5 minutes I moved the pan off the stove and turned my attention to the wanton skins. Working with 4 at a time I placed a little less than a tablespoon of filling onto each skin and folded them in half, sealing the edges with water. Not all sealed properly, but most survived this phase :) With a huge pot of salted water already boiling I dumped ten at a time into the water and boiled them for 5 minutes. A few opened up (probably those that didn't seal properly to begin with) but most made it through this stage, sealed, slippery and shiny! So yum! I really had to restrain myself from eating them at this point, as there was still one more step... Pan-frying until golden brown and crunchy on both sides :D In between all the boiling and frying I assembled the dipping sauce by combining 2 tablespoons soy sauce, 2 tablespoons water, 2 teaspoons rice vinegar, 1 heaping teaspoon chili garlic paste and 1 teaspoon sugar. Once everything was done I was tired and frustrated and wondered if I would ever be willing go through all this stress again. Then I took one bite of a still-hot potsticker that had been dipped in sauce, and man oh man oh man... I'll leave the rest to your imagination :lol: #### Sarina’s Pigeon Peas and Rice (Quick & Easy Recipe) URL: https://www.trinigourmet.com/sarinas-pigeon-peas-and-rice-recipe/ #### Sarina’s Trinidad-Style ‘Stew Oxtail’ (recipe) – as mentioned in The New York Times Sarina’s Trinidad-Style ‘Stew Oxtail’ (recipe) – as mentioned in The New York Times Oxtail stew (or ‘stew oxtail’ as it is more commonly called in local parlance) is a sentimental favourite of many Trinbagonians. While writing this post I even had a Twitter follower tell me that it’s the first thing she insists on having upon returning home! In the US stew oxtail is more closely identified with Jamaican fare, but I do believe that each island is equally proud of its own takes on this classic Caribbean dish. In the case of Trinidad-style ‘stew oxtail’ I believe what makes ours distinctive is the combination of our green seasoning marination (dominant in culantro flavour) and the subsequent browning of the meat. Browning meat in Trinidad (as I told Sam Sifton of the New York Times for his piece “A Winter’s Tail”) is mandatory to all stewed preparations and always involves caramelizing it with molten sugar for around 5 minutes before anything else is added. This adds a golden tone to the meat and also imparts a sweetness, that combined with the prior marination, creates a very unique flavour. I prefer to caramelize my sugar as needed rather than buying ready made bottles of ‘browning’. These have a somewhat bitter flavour in my book. Something that is easily avoided by just doing it from scratch and taking a little care. To prepare the stew three methods dominate 1) pressure cooker (my mother’s preference) 2) starting it off on the stove and then finishing it in the oven 3) slow cooking on the stovetop. My recipe uses the 3rd method which is the slowest but what I prefer . The depth of flavour and colour that it achieves can not be matched and the result is a close cousin to boeuf bourguignon. J even says it’s better than his mother’s, but we won’t tell her right? Talking about my mother, this whole oxtail exchange has made her determined to share her Jamaican oxtail recipe which uses chive, thyme, lima beans and tomatoes and doesn’t involve browning. It’s a completely different flavour profile and just goes to show how having a dish by one name in one island, doesn’t mean that’s the dish you’ll get if you are served it on another. Only time will tell if she will stand by those words though so, until then, I’ll leave you with my recipe. Enjoy! P.S: Check out my favorite Caribbean Cookbooks in my Amazon storefront!  Sarina’s Trinidad-Style ‘Stew Oxtail’ (recipe) – as mentioned in The New York Times Recipe Type: Main Cuisine: Caribbean Author: Sarina Prep time: 8 hours Cook time: 5 hours Total time: 13 hours Serves: 6 servings Oxtail stew (or ‘stew oxtail’ as it is more commonly called in local parlance) is a sentimental favourite of many Trinbagonians. Ingredients Marinade: 1 tsp. salt 1 tsp. black pepper 1 tsp. dried thyme 1 tablespoon chopped chive 1 tablespoon chopped culantro (chadon beni) 4 cloves chopped garlic 1 tsp chopped ginger 1 tsp Angostura bitters 1 tbsp ketchup Stew: 2 lbs. oxtail pieces (they are easily available pre-cut here) 4 potatoes, peeled and roughly cubed 3 tbsp oil 3 tbsp sugar 2 large onions, sliced 2 small carrots, diced 4 cups water 1 habanero or scotch bonnet pepper salt Instructions Puree marinade ingredients in food processor/blender Combine with oxtail pieces (you can stab them with a small knife to create incisions that will allow the marinade to permeate deeper) Marinate (preferably overnight – a minimum of 2 hours) Heat the oil in a large dutch oven over medium heat. Add sugar to oil and allow to cook until it turns caramel in colour – don’t allow it to smoke! Immediately add oxtail pieces (along with all of the marinade). – If the sugar seizes up at this point that’s perfectly normal it will dissolve. Stir until the oxtail pieces are well-coated and continue to brown for 5 minutes, stirring regularly. Add onion slices and cook for 5 minutes more, stirring regularly. Add the 4 cups of water and bring to a boil. Reduce heat to a gentle simmer. Add the hot pepper, potatoes and carrots. Cover. Allow to cook until oxtails are tender, stirring occasionally. (This can take anywhere from 2-4 hours. Check at the 2 hour point for fork tenderness and make sure at all times to not burst the pepper) Add more liquid if needed (you want a thick, shiny gravy) and season with salt and black pepper to taste. This is the first time you’re adding additional seasoning so don’t be afraid to be liberal! Simmer, covered, for an additional 30 minutes. Remove pepper (making sure it remains whole) Enjoy! This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com and linking back to this site #### Sauté Trinbago 2010: Part 1 – Arrival (video) It has been no secret to anyone who follows my Twitter and Facebook accounts that I was extremely excited to attend last Saturday's Sauté Trinbago. After a 2 year wait, since the last Taste T&T festival, I have been itching for an event that showcases the cuisine and culture of my homeland. I had grand expectations for this event (in no small part due to its $400 TT price tag) and I am happy to say that for the most part those expectations were met. Arriving at Queen's Royal College as the festivities started, you would have been forgiven for thinking that you were in a soggy temperate land and not on a vibrant tropical isle. As light drops strengthened into a steady drizzle I wondered if the event would literally be a 'wash' and if the skies would deter ticketgoers from attending. From the first steps past the gates' signage an attention to detail was evident, from the branded booths to the elaborate horticultural displays which would be clad in steadily changing light displays as day gave way to night. Greeting entrants immediately were two alcoholic stands. One plying Bailey's, the other Hennessy. Well yuh dun know yuh gyul fix up wit' both! As I turned to my left I then saw a huge Breathalyzer poster. (Hmmm... good thing I wasn't driving!). Inhibitions rapidly melting away, I was now in a very well-disposed frame of mind to enjoy whatever else the afternoon brought, dark skies notwithstanding. As if to validate my positive outlook, a group of young moko jumbies arrived on the scene And a steelband began to play: Entering the open area behind the main facade we found a literal free for all of beverages. Pepsi for the taking! Carib Shandy on tap! From beginning to end the experience was truly all-inclusive, as everything was covered with the price of admission. I had walked with a little 'sumtin' just in case, but there was really no need. Looking for something to cut my teeth on I was drawn to one of the few stalls that was open, Benihana. Although Benihana has been in Trinidad for several years now, I've never been to it. For a chain franchise I was pleasantly surprised at the sushi, and I was extremely grateful that they provided a vegetarian option (unlike the majority of vendors I would come to realize as the day wore on). Sitting at one of the many tables, I looked around at the still relatively sparse crowd. Fortunately the sun was beginning to re-emerge and so I decided to take another walk around. That's when my eye caught the arrival of the Blue Devils... Tomorrow: Sauté Trinbago 2010: Part 2 - Blue Devils & Moko Jumbies... #### Sauté Trinbago 2010: Part 2 – Blue Devils & Moko Jumbies (video) Like moko jumbies, blue devils are mainstays of traditional Trinidadian Carnival (or 'ole mas' as it's commonly called). A form of Devil Mas/Jab Molassie/Jab-Jab, blue devils are mostly associated with the Maraval hills of Paramin and have also been immortalised in song by 3 Canal with their classic track (and video) Blue. Terrifying to the uninitiated eye, these maniacal characters have always filled with me awe. Famous for harassing and cajoling bystanders into handing over monies ('pay de devil') the more one observes them the more one begins to see the twinkle in the eye, the enthusiasm of portrayal, and the rhythmic harmony which they never step out of with their 'impish' rhythm sections always in tow. However, don't let down your guard! In keeping with their name, they can also go from playful to threatening in the blink of an eye. (View my entire Sauté Trinbago Blue Devils playlist here) From the National Library Information Service: JAB MOLASSIE Jab is the French patois for 'Diable' (Devil), and Molassie is the French patois for Mélasse (Molasses). The Jab Molassie is one of several varieties of devil mas played in Trinidad and Tobago carnival. The costume consists of short pants or pants cut off at the knee, and a mask and horns. The jab malassie would carry chains, and wear locks and keys around his waist, and carry a pitch fork. He may smear his body with grease, tar, mud or coloured dyes (red, green or blue). The jab molassie "wines" or gyrates to a rhythmic beat that is played on tins or pans by his imps. While some of his imps supply the music, others hold his chain, seemingly restraining him as he pulls against them in his wild dance. The differences among the various forms of devil mas were once distinct, but have become blurred over time. Pay De Devil While the devils cajoled, the jumbies danced. (View my complete Sauté Trinbago 2010 Moko Jumbies Playlist here) I wondered, as I watched, if they came from the well-known Dragon Keylemanjahro School of Arts, which was also the subject of the book 'Moko Jumbies'. They were so young! From Wikipedia: While the god Moko is from the Kongo (or Congo) and Nigeria, from the Nuapa people, Trinidad has added their own touch to him. Moko, in the traditional sense, is a god. He watches over his village, and due to his towering height, he is able to foresee danger and evil. His name, Moko, literally means the “diviner” and he would be represented by men on towering stilts and performs acts that were unexplainable to the human eye. In one remote tribe, the Moko rises from a regular mans’ height to the skies fluidly with no help and descends similarly to leave others to wonder how he performed such an act. The Moko arrived in Trinidad by “walking all the way across the Atlantic Ocean from the West coast of Africa, laden with many, many centuries of experience, and, in spite of all inhuman attacks and encounters, yet still walks tall, tall, tall. (John Cupid, Caribbean Beat)” The idea of the Moko survived by living in the hearts of African descendants during slavery and colonial life to eventually walk the streets of Trinidad in a celebration of freedom, Carnival. While this figure was rooted in African heritage, Trinidad adapted the figure, notably by adding on Jumbie or ghost to the name. The by the early 1900’s Moko Jumbies had become an element of Trinidad’s Carnival. This figure would walk the streets of Port of Spain and other cities protecting the city and revelers from evil. As part of his role in Carnival the Moko Jumbie would accept donations from onlookers in upper floors of buildings. I always get a strong sense of peace and joy when in the presence of moko jumbies, maybe I can now attribute that to a subconscious recognition of their traditional role as protectors :) More stands were beginning to open at this point but unfortunately (for me) most did not offer vegetarian fare. It continues to amaze me how little consideration food establishments give those who veer away from meat-based diets (whether for ethical, health or religious purposes). Although I am not a full-time vegetarian, like many people who follow various religious prohibitions, a vegetarian/fish diet is usually the most practical one for me to follow when dining outside of the home. Indeed, one of the things that intrigued me in the promotions for Sauté Trinbago was the offering of a vegetarian pelau. However, when I approached that stand they stated that they were only offering chicken :( Fortunately Hanif & Sons Doubles came to the rescue. Although they stated that they wouldn't be serving doubles until after 6p.m., they were happy to hand out aloo pies, slit and filled with one of the best channa (chickpea) fillings I've -ever- tasted. That thing was heaven! Walking back to my bench, I grabbed an ice-cold Gatorade. Perfect for staving off the now steamy Sunday heat. J opted for a beef roti from a stand called, cryptically enough 'roti;. He said it too was wonderful, but unfortunately I was not able to partake at that time. As we sat and ate, we watched the slowly growing crowd. There was a calm lull in the music and the crowd. Even the devils and jumbies seemed to use this time to recoup and recalibrate. But, I didn't want to rest! Growing uncomfortably curious about the steady group of people assembled in front of the Grey Goose Vodka stand I ventured closer. Daiquiris were on call! I immediately put in my request for two! (1 raspberry, and 1 pina colada if you please) MMM... :) Above me, at the bar, the rhythm section continued going, even as the devils rested. These guys were unwavering and really stayed in good spirits the whole time. Once they realized I was photographing them they started actively hailing me out, and hamming it up. Too funny :) Although she remained silent throughout the festivities, one of the day's real stars was the Queen Royal College main building. Newly renovated, she was nothing less than stunning and regal. A fitting backdrop for everything that went on. As the sun continued its slow descent the blue devils took advantage of the fading light to begin their traditional fire-breathing show. This fella had one of the most expressive portrayals I'd ever seen. I simply loved looking at him! Eventually however I had to pull away. Especially as I started to hear drumming coming from the main stage. A voice stated over the loudspeakers that the Picton Folk Group was about to begin. Curiousity, more than anything else, drew me forward. Little did I know that I was in for an extremely magical performance... Tomorrow: Sauté Trinbago Part 3 - The Picton Folk Performing Company #### Sauté Trinbago 2010: Part 3 – The Picton Folk Performing Company (video) Prior to last Saturday's performance I was completely unaware of the existence of the Picton Folk Performing Company. As a result, I feel really grateful to Cloud Nine, the organisers of Sauté Trinbago, for the exceptional level of talent which they allowed to shine from the event's start to its end. Opening with a young charismatic performer, I could barely believe the level of sheer talent which was on display for what felt like almost an hour. The non-stop flow of the performances, the intricate choreography and the sheer dedication and discipline that was clearly upheld by all involved was nothing short of inspiring. In the clip below they do an amazing limbo presentation. Like the steelpan, the limbo is an indigenous creation of Trinidad. From Wikipedia: "Consistent with certain African beliefs, the dance reflects the whole cycle of life". "The dancers move under a pole that is gradually lowered from chest level, and they emerge on the other side, as their heads clear the pole, as in the triumph of life over death". This dance is also used as a funeral dance and may be related to the African legba or legua dance. (For my complete playlist of the Picton Folk Performing Company click here) Later that night I decided to learn more about who they were online. From an extremely moving profile on TriniView.com, it became evident that this company not only makes a huge contribution to the local cultural landscape, it's also an immensely emotional and physical respite for the young people who comprise its majority. At the time of the article (2009) they were looking for a permanent premises to use as a rehearsal space. I certainly hope that they found it, and I hope that the public and private sectors become more aware for grassroot ventures such as these to be supported and funded. Some key excerpts: "We are dealing with young people from the age of three to nineteen. They are young people who need to be motivated and inspired. They are also willing young people who are educated and talented in all aspects you can think about. We even have members of the group here who are at the age of eighteen and nineteen teaching music in South East. We have Panmen and young dancers who go out and represent us in talent shows and come back with good results. The group has members who are tutoring young people in the afternoons for their exams and who are really illiterate in certain areas. We try to help them in every area we can afford to." - Carlos Griffith, PRO and dance choreographer of the Picton Folk Performing Company "I have been a member of the Picton Folk Performing Company for four years now. This group has been like a family to me and they have helped me to go further in my dancing. My blood family didn't approve of me being here. When I came into this group they started to treat me differently and sometimes this group makes me feel like they are my only family because I cannot depend on them at home. Right now, I am going up for CXC Exams and a little boy is going up for Common Entrance this year. I needed some tutoring so Mr. Stephen Singh, a member of the group is giving us classes on evenings. The kind of things this group has done for me, my aunts and them back home have never done." - Afisia Charles Read the full article: Picton Folk Performing Company Pleas for help here The community which these performers are from, Laventille, is one which is oft maligned and dismissed by the populace at large. Moments like the ones I saw remind all of us that talent and ideals know no geographic boundary, and nurturing and respect are environments which all of our citizens have a right to expect and demand! With night time fully upon us I decided to revisit Hanif & Sons for a proper doubles. My appetite was so whetted by that amazing aloo pie that I couldn't wait to sample what their actual doubles was like (divine!). Doubles and another Gatorade in hand (oh how I was loving this all-inclusive deal), J and I found a bench away from much of the activity and looked on. A Flavorite man moved through the crowd giving away lollies. It would have been great if there had been a sno-cone man as well (my real Achilles heel), but a Flavorite lolly would definitely fit the bill. At that point the sound system dipped once again, signifying that it was time for another act to take the stage... Tomorrow: Sauté Trinbago: Part 4 - The Evening's Entertainment Continues... #### Sauté Trinbago 2010: Part 4 – The Evening’s Entertainment (video) After the magnificence of the Picton Folk Performing Company's offering, I could be forgiven for thinking that I could take a little time out between performances. The organisers however clearly had different plans. It was not long before the notes of Shakira's "Waka Waka" started to play as the MC announced that the bMobile Shiv Shakti dancers were taking the stage. The Shiv Shakti dancers have been a fixture in local cultural performances for as long as I can remember and I always love the energy and joy that they convey. If you are unfamiliar with them, do check out their most famous appearance in Chris Garcia's "Chutney Bacchanal" video. It doesn't hurt that with their immaculate makeup, bling and hairstyles they always looked especially divalicious and glamorous to me as a child. Unfortunately I was unable to capture the first minute or so of their performance, which had more classical Indian dance elements. I had hoped that they would perform several songs, but alas it was not to be. This was it. Hopefully you can still feel the vibe :) Following Shiv Shakti was the Alternative Quartet. I last saw them at Taste T&T 2008. Although their lead female violinist viola player appears to have changed, they still had the same dynamic visual presence and unconventional approach to material (a symphonic 'Palance' was part of their repertoire). Unfortunately, I did not record their performance, but you can get a taste of their style in my video of their Taste T&T outing. I did however manage to capture these images... After their performance the announcer stated that coming up next would be the much anticipated launching of Oasis, a new Carnival band. Dil-E-Nadan had been billed as one of the night's performances, but I guess that was not to be. Taking that moment as my chance to finally fill up on the local sweets which I had not wanted to rush to before sampling 'actual food', I headed back to the food stalls. Apparently every one of the attendees had gotten there before me! Aiaiai, that will teach me next time. They had had plenty tamarind balls, sugar cake and red mango too!! :( Many of the stalls at this point were closing, and the ones that weren't were doing brisk transactions as many patrons it seemed were now ready to 'chow down' (after filling up on sweets it appears :P) I had fully intended to head home at this point, however I was having such a great time that I kept wondering what was next. Besides, I really wanted to see Shurwayne Winchester, who it appeared they were saving for last. After my umpteenth Shandy, I figured hey why not stick around and take in 'd beads and feathers'. I'm glad I did ... :) Tomorrow: Sauté Trinbago 2010: Part 5 - Oasis Carnival Band Launch 2011 #### Sauté Trinbago 2010: Part 5 – Oasis Carnival Band Launch 2011 (video) The next thing on the evening's agenda was the launch of a new Carnival band Oasis. From the opening notes of Shakira's "Ojos Asi" I was drawn in... Oasis Carnival Band Launch 2011 Playlist (6 videos) All in all I think that Oasis did an exceptional job presenting their inaugural face to the world. By the end of that showing I was ready to pay down my deposit! (then I remembered I have bills and other things to save up for) :lol: The only thing left now was the grand finale! Tomorrow: Sauté Trinbago 2010: Part 6 - Shurwayne Winchester #### Sauté Trinbago 2010: Part 6 – Shurwayne Winchester (video) Last to the stage was soca artiste Shurwayne Winchester. I was blown away by his set, which felt more like a mixtape on steroids. Seamless and flawless, he and his band (Y.O.U) combined elements of hiphop, his own soca hits (and those of others), and also wisely drew kaiso classics into the tapestry, creating a beautiful showcase of local music that also embraced the world beyond. By this time my memory card was almost full, and I was cursing myself for not carrying along a third. Never had I anticipated though that there would have been so much to see! As I result, the below was all I have to share of his performance. However, if you talk to anyone who was there, I'm sure they'll share my view :) Completely in his element, Winchester was relaxed and confident. He had the crowd responding to his every command and clearly loved it. His live show has really evolved, as has his visual style. Kudos to the preppy attire! As the last chords rang out, I knew my back and feet would kill me in the morning (Trinigourmet is getting old y'all!), but it was soo worth it. Not only Shurwayne's set, but the whole Sauté Trinbago experience itself. Were there things I'd like to see handled differently next time around, of course. But more time for that in my roundup post. Until then, praise is given where it is deserved and praise is definitely deserved. Cloud Nine Promotions delivered an exceptional experience, that was safe, secure, clean, and just a joy from start to finish. At this point, there was nothing left to do but go home, smiling all the way :) Next: Sauté Trinbago 2010: Part 7 - Closing Thoughts #### Sauté Trinbago 2010: Part 7 - Closing Thoughts (video) For the past few days I've been reviewing the recently held Sauté Trinbago food event. If you've been following along I hope you have enjoyed the photos and videos that I've shared. If you've missed any of the posts to date you can quickly catch up by clicking the series navigation bar above this post, or if you are reading this via RSS I have included a handy link box at the bottom of this one as well :) Overall I thought that Cloud Nine Promotions, the organizers of the event did an amazing job, I also thought however that there were some areas for improvement. I will outline both (as I see them) below. Pros: • Truly all-inclusive - once you entered the gates everything was truly covered by the cost of your ticket. Even with my Taste T&T Gourmet ticket there were 'premium booths' that charged additional fees. So this was greatly appreciated. • Safe and secure surroundings, steady visual police presence - it's not often that I feel truly relaxed at public gatherings, and in this case I definitely did. All must be praised for their vigilance, especially with that much free alcohol on tap! • Cleanliness was maintained - garbage bags and receptacles were prominent throughout the layout. They also seemed to be replaced at intervals as I never saw any overflow. • Rich entertainment - As you can see from the photos from the start of the festival to the end, there was never of shortage of locally derived sights and sounds. Kudos! • 'Street food' was extremely well represented - one of the criticisms of Taste T&T was that there were too many gourmet options. Alhough I am a huge fan of gourmet (hey it's in my name!), as these menus were only available at a prepaid price, it was a valid criticism. The person walking in with $50TT in their pocket was unable to enjoy any local offerings, whether it be doubles, aloo pie, sugar cake, whatnot. This was definitely -not- the case at Sauté Trinbago. Even better, they made no geographic division between the offerings of local vendors and that of local restaurants. Unlike Taste T&T which did create separate areas for both. Cons: • Poor Promotion - Who knew about this event? How was it promoted? These were valid questions I believe as this event should and could have been better attended. I myself only learnt about it via a press release in the Trinidad Guardian some days before it was held. I was later sent by a Twitter follower, a similar release in Newsday. Although press releases are great, I'm curious what other avenues were explored. If I had not seen that issue of the Guardian I would still be unaware that there was anything called 'Sauté Trinbago' and I'm not the only one. • Poor Social Media Outreach - Talking to other local food bloggers none of them knew about Sauté Trinbago. Zero. Zilch. As WizzytheStick commented: "I drove by this event on my way to the zoo with my kids. I saw the people but did not know what it was. " Sauté Trinbago seems to have been a bit confused as to how it position itself. It billed itself as a premium all-inclusive culinary event but seemed to prefer to promote itself via avenues like Triniscene, Scorch and Facebook. Now I for one don't pick up Scorch (nor do I believe do many (if any) of the other local food bloggers), neither do I visit Triniscene (and I'd venture to say it's not a regular visit on their internet trolls either). None of us are certified fete addicts or devout partygoers, we are however passionate about Trinidad culture and cuisine - which is what Sauté Trinbago said it was about. Yet, the promoters never sought to contact any of us to get the word out to our readers, other 'foodies'. There was no genuine social media plan or campaign on their part, outside of the established party/carnival channels, which I'm not sure was the sole demographic (or best) to pursue for this event. So what about Facebook? What's the problem there? Well nothing. However their only presence on Facebook was a private profile which one had to 'add as a friend' rather than a public page. The logic behind that decision baffles me, and I hope it was more done out of ignorance than as part of some deliberate "premium" strategy. With a Facebook page they could have done so much more to share tastes of what the event was going to hold to their followers, and their followers could have in turn shared that information. More importantly, that information would have been viewable by people without Facebook accounts. I saw the YouTube video that they created (after much searching for -some- information) and wondered how it had been intended to be used. Several people who did know about the event beforehand told me that they were not 'sold' on the idea so they didn't attend. After seeing my posts they now regretted not attending. I myself was not sold, and only went because I thought if nothing else, it would provide some new content for this site. The ticket purchase was a leap of faith more than anything else. A golden opportunity was lost then to get the word out, to let people know what they would get, and to reach out to people who are already 'sold' on what they were promoting. Better job next year! • Lack of Vegetarian Options - we always like to boast about our diverse multicultural population. Part of that diversity means that there is a relatively large percentage of people who don't eat meat for health, ethical, or religious reasons. Even many people who do meat, for religious reasons will choose vegetarian or fish if they can't certify the meat's origin. Of course no one can attend to every variation in dietary observance, which is why I recommend vegetarian options as a way to cover everyone in one sweep. It would be great if every stall at events such as these had a vegetarian option (like Benihana did). Even if they only supplied 1/2 the amount and ran out quickly, at least the option was there! • Lack of Vendor branding - The branding of stalls at Sauté Trinbago was puzzling to say the least. Restaurants clearly displayed their names, and then you had stalls called "Roti". Huh? I personally would have loved to have known who was providing these foods, where they were located, and how to reach them after the event. In the haste of the moment it was not always opportune to get all this information from the food workers, however some co-branding and take away literature would have been nice. I've already mentioned Hanif & Sons Doubles several times in this series because they were -that good- however I have no idea their location and if I knew more I would definitely share. One such generic stall "Crab & Dumpling" - decided for themselves to hang up a sign letting you know that they were "Maggie's Catering" and how to contact them . Which just goes to show, that vendors have a responsibility as well to make sure that they get the most out of these events, regardless of what the promoters provide. • Taste T&T's gourmet ticket option was a big draw like it or not. I'm not sure how Sauté wants to blend the two worlds of local culinary presentation moving forward but I think that the option of 'finer dining', especially with the all-inclusive presentation (maybe as an add-on?) would be well-received. Again, I think a confusion was made between the local foodie/restaurant crowd and the fete-centric crowd. Of course there is going to be overlap but there are huge segments of both who remain rather separate. And for $400TT our expectations of what/who we want to see to attend will be rather different. A food event with live entertainment is not the same thing as a fete with food. So there it is. If I had to give them a grade it would still be a solid A. The pros far outweighed the cons once one was at the actual event. The majority of the cons had to do with why I think more people were not there. I hope that this series continues to be read and that next time more people will be inclined to give it a chance. ETA August 3rd, 2010: After this post was originally published Dawn wrote in to say the following: "Dear Trini Gourment: Thanks for this info on Saute Trinbago. I agree with you on the promotion aspects. There are many Trinis around the world who would actually schedule visits around such a great event if only we knew long enough in advance. A good but different example is Reggae Fest Jamaica which occurs annually and people plan a year in advance to attend. All Trinis like to eat Trinbago food though so we would love to hear about eating events. " Dawn I definitely hope that I start to receive advance notice of such events so that I can spread the word to you and all others around the world with an interest and passion for Trini cuisine and culture! :) Here's to Sauté Trinbago 2011! Sauté Trinbago Link Roundup • Sauté Trinbago is Today! (video) • Sauté Trinbago 2010: Part 1 - Arrival (video) • Sauté Trinbago 2010: Part 2 - Blue Devils & Moko Jumbies (video) • Sauté Trinbago 2010: Part 3 - Picton Folk Performing Company (video) • Sauté Trinbago 2010: Part 4 - The Evening's Entertainment (video) • Sauté Trinbago 2010: Part 5 - Oasis Carnival Band Launch 2011 (video) • Sauté Trinbago 2010: Part 6 - Shurwayne Winchester (video) View my full Sauté Trinbago 2011 playlist (21 videos) #### Sauté Trinbago is Today! (video) It's been over 2 years since Taste T&T last opened its doors, leaving a trail of unanswered questions and disheartened patrons in its untimely demise. In the interim, many foodies like myself have wondered if and when its resurrection would occur and what, if anything, could rise to fill its place. In a matter of hours Sauté Trinbago will throw its hat into the ring as a contender and, if reviews of last year's Sauté Trinidad are anything to go by, the crown may be theirs for the taking. From the Trinidad Guardian: The perfect mix “To sauté, literally means to heat different ingredients together and essentially that’s what we’re doing on this occasion: creating the perfect mix of the finest, hottest ingredients,” Shelly Ann Hee Chung of Link Me Ltd explained. Sauté will feature a wide assortment of culinary delights, from the tastiest aloo pies, mini roti and doubles, to pelau, oil down, bake and shark, souse and corn soup. Specialty dishes will also be prepared by popular establishments such as Benihana (Sushi rolls); Miss Trim’s (Tobago—curry crab and dumplings); Nick’s Gyros; Woodford Café; and, Coco Lounge (appetisers), just to name a few. As patrons feast on these sumptuous dishes, enjoy indigenous treats like sugar cake, red mango, fudge, jub jub and Flavorite frozen desserts, their digestion will also be enhanced by a multi-cultural dance troupe, drummers, midnight robbers, moko jumbies, steelpan and tassa ensembles, as well as live entertainment from Shurwayne Winchester and YOU, Dil-e-Nadan, DJ Darryl and event founder DJ Shaun Christian. ... “We’re really trying to create a once-in-a-lifetime experience,” said event co-ordinator, Sheena Tang Nian. “We want our patrons to become fully immersed in everything that is Trinidad and Tobago. So, from the time they enter the gate, all through their meals, drinks, the entertainment segments and even after they leave the venue, they should resonate with the power of the ambience and the total Trinbagonian experience.” Read the full article here. Sauté Trinbago is an all-inclusive premium event Lofty goals indeed, and I sincerely hope they are met. Driving around the Savannah yesterday, and viewing the preparations underway on the grounds of the wonderfully restored Queen's Royal College, I began to experience that heady rush that I last felt standing outside the doors of Taste T&T 2008. Oh how you are still missed. This will be the first year that I attend a local food expo without Chennette by my side, and Trinifood (who made it to Taste T&T 2008) will also be missed. My camera bag is packed with batteries and memory cards and I look forward to capturing extensive footage and relaying it to you over the next few days. In the interim I leave you with some previously unpublished images of Taste T&T 2008. Enjoy! Remembering Taste T&T 2008 • Taste of T&T 2008 – We Does Eat Nice (article) - looking back now it's clear that the writing was on the wall that the event would be be no more :( • Taste of T&T 2008 – Tickets and Gourmet Menu details • Taste of T&T 2008 – A Fabulous ‘Taste’ (article) #### Scallion Pancakes and Sarina's Sparkling Green Tea (recipe) Several months ago, Canadian food blogger kslobodian (who was also the subject of my second Nyam interview) posted a recipe for Green Onion pancakes. Green onion pancakes (or scallion pancakes as I know them) were something that I was introduced to during my college years in Massachusetts. They quickly became a staple of each visit that I (and my good friend Shyama) would make to our town's best Asian restaurant Taipei Tokyo. We would take the wedges (that alternated between crispy and chewy all in the same bite) and drizzle, almost ceremoniously, our soy sauce before taking simultaneous bites. It was heaven! Then I moved back to Trinidad and, as the years passed on, the memories of that simple pleasure faded. That is until I saw kslobodian's post and they all came flooding back. I -had- to have some! I don't know why scallion pancakes are not a staple of Chinese offerings here but they aren't. When I asked mom if she knew of them growing up in Jamaica, she had no clue what I was making mention of. I was determined to convert her to the simple divinity that is the scallion pancake. I rounded up several recipes besides kslobodian's in an attempt to see which would best capture my university experience. Well sad to say but the first two were disappointing. It was not that they were 'bad' ... it was just that each time something seemed a little bit 'off', as if they were mere facsimiles of an elusive original. Then I turned my attention to kslobodian's version and gave it a go. Can I just say that that first bite was like teleporting into my past. Once I recovered I quickly chucked the other recipes (both tried and untried) and offered it to my mother who was immediately hooked and has requested its making several times since! As far as I am concerned I have found my definitive blueprint, and by making it part of this month's Blog Party #24, I hope that many more will get a chance to taste it :) One of the requirements of each month's Blog Party challenge is to come up with a complementary drink for the featured appetizer. I remembered that at Taipei Tokyo Shyama and I were always served small cups of hot tea alongside our pancakes. That was the inspiration for my Sparkling Green Tea. In this version the 'sparkle' is provided with club soda, however if you wish to imbibe some alcohol feel free to replace the club soda with beer, if you are hosting a casual affair. If the occasion calls for something a little more formal, bring out the champagne! :) Sarina's Sparkling Green Tea Ingredients: 1 cup sugar 1 cup water 1/4 cup sliced ginger 2 green tea bags 1 20 oz. bottle club soda (ice cold) Directions: 1. Bring ginger, sugar and water to a boil. 2. Take off heat and let steep for an hour (add the tea bags at this point but remove them after 8 - 10 minutes) 3. Strain into a pitcher 4. Add an additional cup of water and chill 5. To serve, fill glasses halfway with tea 'syrup', fill glasses rest of the way with club soda This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Scottish Oatcakes (recipe) When I first read about Beck 'n Posh's British food challenge (titled Fish n Quips) I was immediately filled with curiousity, excitement and fear. You see, and I hope I don't offend too many, most of my memories of eating in England are far from fond. Outside of fish n chips nothing really appealed to me or was anything that I wanted to taste a second time. Some of this may have been a combination of hosts with poor culinary abilities, shady 'balti' establishments that hurt my stomach and having to navigate within my own kosher restrictions. I really hope that when I visit the Isle again I will have the means (and independence) to try places and dishes recommended by passionate Brit foodies, like Trig, whose judgment I trust and respect :) I am also taking part in this challenge to see what dishes the other participants make so that I can maybe find some new recipes that will challenge my prior (mis?)conceptions. :) So what was I gonna make? I wanted something that would excite my imagination. My mom makes a decent shepherd's pie but it doesn't inspire my imagination. Tea sandwiches and scones are nice but after 4 years of weekly Friday Afternoon Teas at Smith they now strike me as mundane. I really wanted to try something that I had not tasted or heard of before. After all, I take part in these foodie challenges because they bring an element of adventure to my days! My options were quickly running out. And then it hit me (metaphorically, not literally!). Scotland! For some reason I find Scotland and Scots intriguing. Maybe I've watched 'So I married an Axe Murderer' too many times. Maybe it's because something in their straight-shooting no-nonsense style and accents reminds me of my Jamaican mom and her family. Maybe it's because the ones I've met have been nothing but friendly and warm. Maybe it's because I got so many supportive messages from total strangers in Scotland when Trinidad played in the World Cup. Yes! I would make something Scottish! but what? A friend had once told me about cranachan, and at first I really had my heart on making that. But I have no raspberries, and I didn't feel like substituting the first time around. Then another friend suggested clootie dumplings. The name made me giggle and the recipe seemed interesting... but .... I just didn't feel like I wanted to go that route... I had just finished eating off a massive amount of a steamed pudding as it was. Then that same friend (Scottish can you tell?) suggested oatcakes. Hmm? I had never heard of these before and as we talked back and forth I grew more and more animated. Apparently Scottish Oatcakes are like the national bread of Scotland. But they're not really a bread. And they're not a cake (in the contemporary sense of the word). This was gonna rock! I ran several recipes by my friend, that I had located online, for his approval and finally settled on the one listed below. It was a huge hit with my mother and me. She loved it especially because it was sugar-free and healthy. I loved it cos it was flaky and crunchy. We finished them off, Mom enjoying hers with sugar-free jam and tea. I decided to ignore my Scottish friend's suggestion to consume them with whiskey, opting instead for a 'classy' mug of Cherry Kool-aid ;) So yummy. I will definitely be making another batch soon! Scottish Oatcakes Ingredients: 1/2 c. shortening 1 c. regular oats or quick-cooking oats 1 c. flour 1/2 tsp. baking soda 1/4 tsp. salt 2-3 Tbsp. cold water Method: 1. Preheat oven to 375 degrees Fahrenheit. 2. Cut shortening into oats, flour, baking soda, and salt until mixture resembles fine crumbs. 3. Add water, 1 tablespoon at a time, until mixture forms a stiff dough. 4. Roll until 1/8" thick on lightly floured surface. Cut into 2-1/2" rounds. 5. Place on ungreased baking sheet. 6. Bake until oatcakes start to brown, about 15-20 minutes until golden. (Keep an eye on them as they go from golden to burnt in the blink of an eye!). makes 16-18 oatcakes Serve plain or with honey, butter, jam or cheese at breakfast or as a snack. They can also be topped with meat or smoked fish. #### Scrambled Eggs with Smoked Salmon (recipe) Originally made to break the Yom Kippur fast last year, this photo (and recipe) for Smoked Salmon and Scrambled Eggs has languished for quite some time in my Drafts folder. Thankfully, Kochtopf's 'Smoking Allowed' event has encouraged me to bring it into the light of day :) Inspired by a recent No Smoking ban which is taking hold in German restaurants she has encouraged food bloggers to prepare and post recipes using smoked meats (or other smoked ingredients). For me the use of smoked salmon was a no-brainer. Smoked salmon is one of my favourite meats. I eat it plain, or with a drizzle of olive oil and sprinkle of black pepper. If I'm feeling 'jazzy' I'll roll it up with cream cheese, and a basil leaf. I'm always finding new combinations for it. My favourite brand of salmon that is readily available here in Trinidad is Mirsa. From their corporate website: With our roots in smoking since 1990, Mirsa has achieved worldwide respect through its dedication to quality control and choice of only premium farm-raised salmon. Our clientele is devoted to Mirsa products because they respect our high quality standards. Nothing leaves our plant without complete and thorough approval. In other words, if it’s not good enough for our precious families, it is not good enough for our clientele. We at Mirsa are proud to guarantee supreme quality. All of Mirsa products are strictly kosher under the supervision of the OK Laboratory. Mirsa's cold smoked salmons come in a variety of flavours, many of which were hitherto unknown to me. Right now my favourites are the Vodka Tri-Peppered Salmon and the Basil Pesto Salmon. Yum! Since Smoked Salmon is ready-to-eat out of the pack it's a traditional part of many post-Yom Kippur menus. Trust me after not eating or drinking for over 24 hours the last thing you want to do is wait even longer for food! Using a recipe from my then newly acquired (Entertain). I was able to whip up these creamy scrambled eggs in a matter of minutes. Piled high on honey-apple bagels they were the perfect counterfoil to my hunger! Scrambled Eggs with Smoked Salmon Source: Party!: Simple and Delicious Party Food Serves 4 Ingredients: 8 eggs 1/3 cup light cream 2 tsp chopped fresh dill, plus extra to garnish 3.5 oz/100 g smoked salmon, cut into small pieces 2 tbsp butter 8 slices of rustic bread, toasted Method: 1. Break the eggs into a large bowl and whisk together with the cream and dill. 2. Season to taste with salt and pepper. 3. Add the smoked salmon and mix to combine 4. Melt the butter in a large nonstick skillet and pour in the egg and smoked salmon mixture. 5. Using a wooden spatula, gently scrape the egg away from the sides of the skillet as it starts to set and swirl the skillet slightly to allow the uncooked egg to fill the surface. 6. When the eggs are almost cooked but still creamy, remove from the heat and spoon onto the prepared toast. 7. Serve immediately, garnished with a sprig of dill #### Send in your Requests! I'm curious about what is going through your mind. What you want to see. What you want to know. What brings you here :) So I'm making this post into an official request line. Nevermind the fact that I already have a huuuuge backlog of recipes that I'm itching to try, both from my cookbooks, and food bloggers alike... No, that can wait. I want to hear from you. What recipes would you like me to try/feature? What Trini/food related questions/problems do you have? Leave your question as a comment to this post and I'll answer them in upcoming posts :) Thanks! #### Setting the Fruit My fruit jar for this year's December black cakes is slowly but steadily rising. Whenever I buy dried fruits I set aside half of what is leftover into the jar and top it up with rum or cherry brandy (depending on what I have on hand). The fruits are so macerated that they almost melt on my tongue upon contact. This is the first time that I am soaking my fruits this far in advance and I'm already finding it a rewarding (and economical) experience :D More update pics as the bottle fills :D On an unrelated note, anyone know where I can get tamarind locally? I'm having no luck getting my hands on some. I have stuff I wanna make! Let me know your suggestions :) #### Shandy Carib Everyone who knows me knows that I have the alcohol tolerance of a 5 day old Pomeranian puppy. So, for me drinking a Shandy or two is the furthest I usually go when it comes to flights of intoxication. (Except for the occasional martini or cocktail but that's pretty rare). It's my favourite way to unwind, and J usually makes sure to show up with one in each flavour (the trifecta as I call it) on those days when I am winding up an Avon campaign *bless his heart!* :D For those of you who may not be familiar with Shandy Carib, here's the official description (fresh off the official Carib website). From CaribBeer.com: Shandy Carib is a tropical light alcoholic beverage (1.2% alc./vol.) that promises to refresh and excite the taste buds with local flavours. The Brewery first introduced Shandy Carib in 1985. It was originally brewed in Ginger then followed by the Sorrel flavour. In November 1998, a Lime flavour was introduced to the Shandy Carib family. The brand is seen as a cool, vibrant and fun beverage for social situations and relaxation – beach events, night clubs and lounges, family days and other social gatherings. Shandy Carib is aimed at responsible young adults and the “young at heart,” who aspire to be trendy and cool, and are socially and physically active. “Change the Flavour of your Day” with Shandy Carib. I'm especially pleased that the beverage is now available in cans, as well as the traditional bottles. What are your thoughts on Shandy Carib? Do you have a fave flavour? :) #### Shavuot: Festival of Milk and Honey (2010 menu) Gnocchi Pomodoro (recipe linked below) Shavuot is an annual Jewish festival of dual significance. Agriculturally, it commemorates the time when the first fruits were harvested and brought to the Temple, historically, it also celebrates the giving of the Torah at Mount Sinai. To mark Shavuot I always prepare a dairy-based menu that incorporates honey in some form or fashion. This year Shavuot is being observed from sunset May 18 - nightfall May 20, I don't think I'll be holding an actual seder but I will be cooking up a storm. Here is this year's menu :) Shavuot Menu 2010: Creamed herbed spinach Anchovy and white cheese crostinis Gnocchi Pomodoro Caramel Sweet potato & honey pie Amazon.com Widgets For more kosher holiday recipes check out the Jewish Cooking section of Veni Mangé - The Trinigourmet Amazon Bookstore! #### Shop @ Veni Mangé Hey everyone, just wanted to let you know that I've opened up an Amazon (aStore) called Veni Mangé for TriniGourmet. Veni Mang???, which is Trinidadian Creole for 'Come and Eat', as I've written earlier is the whole mindset behind TriniGourmet.com. Sadly to say there are a lot of bogus cookbooks out there where Caribbean food is concerned. If you are interested in authenticity (traditional and modern) I've done the hard work for you. As much as possible I have handpicked and featured what I think is the best of what is currently out there. I hope that you'll enjoy exploring Veni Mangé and remember, each sale helps to keep us going :) ! #### Shop Chef's Catalog for Father's Day! Make Dad happy this Father??????s Day by surprising him with gifts from CHEFS Catalog. CHEFS has everything he is sure to love from grills and knife sharpeners to cool kitchen electrics. #### Should You Bake Your Own Bread? By: Beth Scott Maybe you've never heard it before, but you really should be baking your own bread. Why? I think the number one reason everyone should bake their own bread is that it redeems you from years of bad health and medical bills. How so? HOMEMADE BREAD IS HEALTHIER It is much healthier to bake your own bread instead of buying bread that contains chemical add'tives, hydrogenated oils, unhealthy preservatives, and fattening sweeteners. If you buy white bread you're also getting bread that is nutritionless, but don't be fooled, store bought whole wheat bread is just as bad for you. A lot of times the whole wheat bread sold in stores isn't really made out of "whole meal" but is just white bread that is colored (using caramel) to make it appear like it's whole grain and healthy. Store bought whole wheat bread also contains the same emulsifiers, and chemical by products that are in store bought white bread. When you bake your own bread you never have to worry about these "hidden dangers" or chemicals in bread, that have been proven by medical studies to even cause cancer. Instead you can control every ingredient that goes into your bread, and you'll know exactly how it is processed and created. There are many other great incentives for baking homemade whole wheat bread, and I'll go into each one below. HOMEMADE BREAD TASTES BETTER THAN STORE BOUGHT Absolutely no arguement here. Everyone I've met agrees that the taste of homemade bread far surpasses that of store bought bread, (some have even said they could taste the chemicals in the store bought bread and really hated it). Taste is a biggie for a lot of people, and since everyone wants to eat tasty meals, you cant go wrong by baking your own bread. HOMEMADE BREAD SAVES YOU MONEY It's much cheaper to buy all the ingredients for making bread seperately, than buying them already made into bread. You can easily save $30 or $40 dollars a month, by baking your own bread. This is especially true if you buy as many of your bread ingredients as you can, in the bulk department of a supermarket. An entire bag of whole wheat flour (enough to make 4 to 6 loaves) could cost $4.00 or less. This is just one example of how cheap baking your own bread is. HOMEMADE BREAD IS LOWER IN FAT THIS = WEIGHT LOSS My favorite reason for baking bread, is that, if you bake the right kind of bread (like whole wheat bread) it can be a great way to help you lose pounds or maintain a healthy weight. Im sure you've heard the myth before that bread is really fattening, it's a myth at least for homemade whole wheat bread. Store bought bread really is fattening because of all the extras that large scale manufacturers stuff their bread with. Manufacturers do this to give their bread longer shelf life and to make the bread look more appealing so they'll get more customers to buy their bread. These big corporate CEOs could care less if their bread causes you to pack on pounds. You've got to remember, after all, that they're only in it for the money. But if you bake your own whole wheat bread you'll have a truly wholesome bread that will help you to achieve the healthy body and goal weight you desire. About the Author: Dont think you can bake your own whole wheat bread? Dont know where to start? Beth Scott teaches bread baking in simple easy to follow steps. Visit her website for more details at: http://www.easybakingtips.com/breadbaking/ Source: www.isnare.com #### Sicilian Chicken with Lemon, Mint & Almonds (San Francisco Chronicle's Top Recipe of 1994) This recipe is from Roving Feast columnist Marlena Spieler. She is the author of "The Islands in the Sun Cookbook," Beggars' Banquets: Recipes to Impress Your Friends That Won't Break the Bank, The Vegetarian Bistro: 250 Authentic French Regional Recipes, Macaroni And Cheese, Jewish Traditions Cookbook and Grilled Cheese: 50 Recipes to Make You Melt, among others. INGREDIENTS: 1 chicken, cut into serving pieces 10 garlic cloves, coarsely chopped 1 cup fresh mint leaves Juice of 3 lemons 3 tablespoons olive oil Salt and freshly ground black pepper 1/2 cup dry white wine 2/3 cup chicken broth 1/4 cup slivered almonds, lightly toasted INSTRUCTIONS: Combine the chicken, garlic, 2/3 cup of the mint, the lemon juice, 1 tablespoon of the olive oil, and salt and pepper to taste in a plastic container. Cover tightly. Refrigerate overnight, or up to 2 days. Remove chicken from marinade and wipe dry. Reserve the marinade. Heat the remaining 2 tablespoons olive oil in a skillet. Add the chicken legs, thighs and wings; saute 20 to 25 minutes, turning several times. Add the breast pieces and saute for 10 to 15 minutes, turning occasionally. Remove the chicken and keep warm. Discard the fat in the pan, then add the wine and cook over high heat until reduced by half, stirring to incorporate the browned bits on the bottom of the pan. Add the chicken broth and reserved marinade and cook over high heat until reduced to 1/2 cup. Taste for seasoning, then pour the sauce over chicken. Garnish with almonds and the remaining mint. Serves 4 Per serving (using skinless chicken): 380 calories, 35 g protein, 10 g carbohydrate, 22 g fat (3 g saturated), 95 mg cholesterol, 111 mg sodium, 2 g fiber. #### Simma Down! - Caribbean Food in Western North Carolina From The Mountain Express: The Simma Down Caribbean Café just recently opened on Market Street downtown [Asheville], in the area formerly occupied by One Love. The restaurant is also surprisingly affordable, offering lunch plates laden with jerk chicken or pork and heaps of coconut rice and peas, greens and plantains — for the rock-bottom price of only $7. Chef/owner Sam Briggs says that the prices might go up eventually, but for now his aim is to draw customers through the front doors. The menu offers other traditional island dishes like salt-fish fritters, cassava fries and Jamaican patties — think Caribbean-style empanadas. Also offered are American classics ("for the less adventurous," chides the menu) like hamburgers and chicken strips. For the full article & contact details click here Image "Up Market Street" by Jeff Pitman - Artist Have you eaten at Simma Down? Why not share your thoughts? :) #### Six Moments That Changed My Foodie Life in 2006 My happy jar of homemade Ras-Al-Hanout   Based on the Butterfly Effect Meme, and the ProBlogger Writing Project, I thought that it would be an interesting idea to share those Food Items/Events that changed my Foodie Life in 2006! Feel free to add to the discussion by sharing your own 'foodie epiphanies' :D 1. An ingredient Without a doubt, my transformative ingredient of 2006 has been ras-al-hanout. I learnt about it from Homemade, and intrigued finally got around to making it this year. Colour me hooked. So what is Ras-Al-Hanout? According to Wikipedia Ras el hanout, also called Moroccan seasoning, is a popular blend of herbs and spices that originated in Morocco and used in other parts of North Africa. The name means in Arabic "top of the shop", and refers to a mixture of the best spices a seller has to offer. Because it's a blend of so many different flavours you can't quite pinpoint what it is in a dish. You just know that there is something really different going on behind the scenes. As there is also cinnamon I also use it from time to time in sweet dishes. Again I find it gives desserts a certain 'adult' kick, where your tastebuds kinda still and go wait... wait... something's different here... but in a good way :) My other favorite thing about ras-al-hanout is that I can top it up as I go along based on my moods and whims. Cardamom yes! Cumin? Sure! Coriander? Why not :) It really appeals to my spice wanderlust :) And as it combines all the flavours already used in Trinidadian cooking it never seems out of place. From curries to chillies to omelettes. My 'special' glass jar is ALWAYS in use when I'm in the kitchen :) So.... Ras-al-hanout. My culinary discovery of 2006 (you can look forward to a longer post on it in 2007!) :) 2. A dish, a recipe This year I picked up my pots and spoons for the first time after a long hiatus (approximately 18 months). I was very worried that I had forgotten how to cook something and that everything would burn! That didn't happen thankfully and my confidence was gradually restored. So what was that dish that brought me back to culinary life? It was my Festive Chicken Fried Rice! 3. A meal (in a restaurant, a home, or elsewhere) Due to health and economic reasons I rarely ate out in 2006 (whether restaurant or someone else's home). One of my fondest memories of this year though is a lunch that I had in February at Le Jardin des Tuileries with a friend and Larry Luxner. Larry was in the country for a few days doing research for an article and it was fun introducing him to some members of the local Jewish community. Le Jardin has amazing appetizer courses and their desserts (their specialty) were out of this world. The service was also quick and very pleasant (def. noteworthy in this country). Le Jardin des Tuileries is located on the ground floor of West Mall. 4. A cookbook or other written work In September my mother went back to Jamaica for several weeks, leaving me in charge of the daily dinner preparations and a miniscule budget. When I saw the bills in the envelope I wondered how I would survive, and yet when she returned I actually had money LEFT OVER! How did I do it? Through Andrew Scholss' "Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3". This is a cookbook that I have returned to time and time again. For a quick entr???e, side dish or dessert I think it can not be beat. It is a great way to stretch a dollar, the dishes are delicious. And if you splurge on one dish and supplement your dinner with dishes from this book, no one is the wiser that you actually were cooking on a budget :D 5. A food ??????personality?????? (chef, writer, etc.) I admit it. I love Rachael Ray. Feel free to hate and stone me if you wish. However I will not retract this! She has definitely had the most effect and inspiration on me of any 'foodologist' this year. Before this year I had only heard of her, and seen her a few times on the Oprah Show. However once she had her own morning show I eagerly tuned in to see what all the fuss (and division) was about. If there's one thing that I can say she has done for me cooking-wise it is that she has encouraged me to view ingredients and leftovers in new ways. I have always been one to take leftovers literally. Now I am reinterpreting them and using them to create new things. This has made cooking more fun, and almost a scavenger hunt of skill and ingenuity. A very close runner up in this category is the entire Food Network. I had not seen the Food Network since leaving the USA in 1999. The Food Network is what had sparked my love of all things culinary in the first place. So when a local channel started showing episodes of it earlier this year I was excited to finally see the faces and personalities behind names I had only read about. It has been very thrilling and inspiring to say the least, except for Sandra Lee! 6. Another person in your life Without a doubt that honour goes to my college best friend Lynn of RedSheepCrafts.com .... she has inspired me to become more food-literate and adventurous ever since she enrolled in culinary school in San Francisco several years ago and then worked at a restaurant. Earlier this year when the computer I started TriniGourmet.com on sputtered and choked she surprised me with the MacBook that I am currently writing to you on, and even more recently she created a video tutorial on Knife Sharpening for this site with more to come in the New Year. Thanks a ton Lynn. TriniGourmet Love = RedSheep Love! So, what were your foodie discoveries for 2006? Leave a comment and add to this discussion :D #### Snakebite (recipe) It's been a while since I whipped up a little poison for y'all, and what's more poisonous than a snakebite? :D OK. I never heard about this concoction before this week and the only reason I even stumbled across it was because I wanted to take part in the Edible Reptile food challenge. But who cares? It tastes great! Especially ice cold! Simply mix one part lager beer and one part apple cider and you're set. Couldn't find any apple cider locally, so I substituted it with Cydrax, an originally British beverage that funnily enough has morphed into a uniquely Trinidadian entity. From the BBC: Pear-flavoured fizzy drink Peardrax, along with its apple-based counterpart Cydrax, is still made under licence in Trinidad, nearly 20 years after being taken off UK shelves because of falling sales. . Despite the fact that pears are not native to the region, Trinidadians and Tobagonians now see the drink as a defining part of the culture of their twin-island republic. . One website, TnTisland.com, features a "True Trini Test" including a preference for Peardrax or Cydrax over Pepsi or Coca-Cola as a sign that "yuh know yuh is a real Trini". . Read the full article here Try these with yesterday's Batter-Fried Zucchini or potato chips. Perfect! #### Some Technical Tweaks :) Things have really picked up at TriniGourmet.com this month! Not only have I almost reached 200 posts! :eek: But comments have averaged between 20-40 a post :) This upsurge made my old commenting system and search engine terribly unwieldy, so over the past 48 hours I have upgraded both :) From now on the search engine will return the most revelant posts based on your search terms (rather than the most recent). Likewise the comments area is now being structured as threads. This allows you to directly post a response to a comment and the system will automatically group your response with the original. No more wading through unstructured replies, trying to get a sense of things. I strongly encourage you to use this feature so that TriniGourmet can become the ultimate resource (and community) that it was intended to be :) Thanks for all the love and support and don't be shy :D !! #### Sorrel Drink (recipe & video) Christmas in Trinidad is a diverse multicultural affair. Not just for the Christian population, but also through the secular participation of the nation at large through the enjoyment of our local christmas songs (called parang) and especially the creation and consumption of our traditional Christmas foods. No Christmas in Trinidad would be complete without some rum-soaked black cake cold thick Punch de Creme, piping hot pastelles or a cold refreshing glass of sorrel. Sorrel, made from the sepals, of the sorrel flower is fruity and fragrant. I have fond memories of sitting at my aunt's feet as a child, helping her to handpick the flowers. The seed of the sorrel is covered with fine prickly hairs that eventually find their way into the pads of your fingers. They are not painful but definitely annoying! A friend once told me that the petals are quite delicious raw with some salt. At first I thought she was insane but once I tried it I was hooked. Similar in taste to hibiscus tea, sorrel becomes even more heavenly with the addition of rum ;) Made properly your sorrel should be thick and syrupy. Fear not, just dilute it with some cold water or club soda when serving. Sorrel Drink Sorrel drink, made from the sepals, of the sorrel flower is fruity and fragrant. cup dried sorrel petals1 tablespoon clovespiece of dried orange peelBrown sugar syrup (1 cup water + 1 lb brown sugar boiled together)Dark rum (optional) Boil 2 quarts of water.Once water is boiling, add sorrel, orange peel and cloves.Boil for 30 minutes.Cover tightly and steep overnight.Strain and add sugar syrup and rum (optional) to taste. Watch me make sorrel on the 2nd episode of "Sweet Han': Caribbean Cooking with Sarina"... http://www.youtube.com/watch?v=daMUW4XgRGc This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) *Sorrel flowers are harvested around November and December. For those not in the Caribbean they can be purchased pre-packaged from Caribbean or African stores. #### Spiced Orange Mold (recipe) Wow, this has really been a year of confronting, and overcoming, my culinary fears! Who knew I had so many? So far this year I have created soufflés, tackled British food, baked several successful cakes, and combined peanuts with chicken. You'd think at this point I could rest on my laurels and smile over a job well done. But no sirree... not when I saw that this month's Retro Recipe Challenge was Retro Wobbles, a phrase that instantly brings to mind one of my personal culinary boogeymen, the gelatin salad! I never knew that gelatin salads were real, or loved, by anyone. I had grown up seeing them in my mother's cookbooks, but always viewed them as 'food art' more than actual meals to be consumed. It wasn't until I was at Smith that I met a student who suggested making a chicken and lime jello salad for a fundraising brunch that I realized that these things were actually part of some people's daily palates! (By the way that student called us all ignorant after she saw the looks of horror that instantly registered on our faces after the words left her mouth :( ) After that brief exchange the back of mind would occasionally get twinges of curiousity. What if it -did- taste good like she had suggested? What if I -was- being closeminded. I'm a texture freak and the idea of smooth gelatinous jello combined with hard objects of any sort (least alone savory ones like vegetables) just sounded like something that could be viewed as a violation of the Geneva Convention. When I shared my cautious curiousity with my mother she quickly shot me down. Like me, she had never known that the gelatin salads in her cookbooks were actually to be consumed, and she saw no reason to change that belief at this point in her life. Were we just being close-minded? According to the copy of The Good Home Cookbook: More Than 1000 Classic American Recipes , which I received earlier this year, we were. From The Good Home Cookbook: More Than 1000 Classic American Recipes: Gelatin salads have been popular in the Midwest ever since they were introduced in the late nineteenth century. They have almost disappeated from tables on the East and West coasts. Really? I immediately contacted one of my best 'online' friends, a woman from Indiana. I needed to hear a review from someone I knew and trusted. I shared with her my fear and skepticism of gelatin salads and asked her if she was indeed familiar with them. She immediately brightened up and related to me that they were indeed still quite popular in the Midwest, and also quite good. She usually makes quite a few herself, especially in the summer months. Hmmm... the fear was still too great. I hate wasting money and/or ingredients, and I rarely make recipes if the odds are greater than 50% that no one in my house will eat them, including myself! I told myself that if presented the opportunity at someone else's house or a get-together, I would take it, but I wouldn't go through the trouble of making one myself. That is, until this challenge rolled around. It was gonna be now or never. Armed with several of my mom's retro cookbooks I flipped through their gelatinous offerings. Most of them were savoury, a path I was still not willing to take. If I was going to dip my toe into these waters it was gonna be as a dessert first. Betty Crocker wasn't much help, so it was on to Better Homes and Gardens. This particular copy seems to be from 1969-1972 (there is no copyright date but it was on the same shelf as other books from that period). Who in their right mind could refuse such garish technicolor spreads? Especially this one especially designed for 'your husband's company dinner' :P One particular image brought back all my old fears and threatened to send me running back to the hills... shudder... :cry:I quickly turned the page, took a deep breath, and vowed to soldier on... :( That's when I saw a small recipe for a 'Spiced Orange Mold' ... It called for fruity jello, cinnamon, and mandarin oranges... all ingredients that I love... this seemed like a safe and easy way to go... I quickly got to work putting everything together, replacing the orange gelatin with sugar-free mixed fruit packs. I smiled at the smells of the mulling orange syrup, I wowed in amazement as I stirred the mandarin orange sections into the partially set conglomeration. And then I waited.... As I prepared to unmold my 'masterpiece', I may have been a little too cautious. The directions stated to dip the mold into hot water up to the rim. I think I left it in the water for a second or two too long as some of the jello escaped as liquid when I flipped it onto the plate :( Still, other than that everything seemed to be AOK. I cut a wedge out and picked up my spoon. This was the final test. I took a bite. And then another. It was surprisingly good! The mulling gave the jello a warmth and complexity that you can't get straight out of the box. And the orange sections? That was probably the most surprising part. Their inclusion was not anywhere as jarring as I expected, providing unexpected citrusy bursts of flavour and liquid instead. The overall impression was that this was a refreshingly light and cooling fruit salad, that could be easily glammed up with a dollop of whipped cream or a chunky tropical fruit sauce. YUM! I will definitely make this one again, and am also eyeing some of the other dessert jellos that I overlooked earlier. Give me enough time, and I may even get around to the olive studded montrosity I shuddered at above :lol: Spiced Orange Mold Recipe from: Better Homes and Gardens New Cookbook (c. 1970) Makes 6 to 8 servings INGREDIENTS: 1 11-oz can mandarin orange sections 1/4 teaspoon salt 6 inches stick cinnamon 1/2 teaspoon whole cloves 2 3-oz packages orange flavoured gelatin (hmm I used 2 .3 oz packages of Jello and had no problems. Maybe jello is more concentrated now?) 2 cups cold water 3 tablespoons lemon juice 1/2 cup broken California walnuts (I omitted these) DIRECTIONS: 1. Drain oranges 2. Reserve syrup; add water to make 1 3/4 cups 3. In saucepan, mix syrup, salt, spices 4. Cover; simmer 10 minutes 5. Remove from heat, let stand covered 10 minutes 6. Strain. 7. Dissolve gelatin in the hot mixture. 8. Add cold water, lemon juice. 9. Chill till partially set. 10. Stir in oranges and nuts. 11. Chill firm in 1-quart mold #### Spiritual/Shouter Baptist Day Menu Photo: Sookdeo BaneyMarch 30 is Spiritual Baptist/Shouter Liberation Day in Trinidad & Tobago. From Wikipedia: Spiritual/Shouter Baptist Liberation Day is an annual public holiday celebrated in the Republic of Trinidad and Tobago, on March 30. The holiday commemorates the repeal on March 30, 1951 of the 1917 Shouter Prohibition Ordinance that prohibited the activities of the Shouter or Spiritual Baptist faith. It seems hard to believe or to fully understand the idea that practicing a faith could be considered illegal here in T&T where we pride ourselves on religous tolerance and diversity, however for many decades that was exactly what the Shouter Baptist community endured. In high school, one book that we studied "The Wine of Astonishment", allowed us a little window into what those times were like. Today, it is a common sight on a Sunday morning to see members of the Spiritual Baptist faith on their way to and from services in their stark white garb. For this day I have envisioned a vegetarian lunch of truly local fare! :) Wholewheat Bake Trinidad Buljol Baked Green Fig Fried Ripe Plantains Over Vanilla Frozen Yogurt Trinidad Mauby To learn more about the Spiritual/Shouter Baptist Community visit the below: • Spiritual/Shouter Baptist Liberation Day (National Library Information Services) • Spiritual Baptist beliefs and customs Shouter Baptist seaside ritual. trinidadandtobago mdtt mydestination travel religiousritual shouterbaptist multicultural ilovemycountry religiousfreedom Photography by Chris Anderson ☆☆☆FOLLOW MY DESTINATION TRINIDAD AND TOBAGO☆☆☆ Facebook Twitter @ MyDTrinidad A photo posted by The Nomadic 5 Travel Blog (@thenomadic5) on Jun 6, 2014 at 7:44am PDT [random_content group_id="110"] #### Steamed Cho-Cho (Christophene Pudding) (recipe/video)     This recipe comes from the GraceFoods.com website and is my contribution this week to Weekend Herb Blogging (hosted this time around by What Did You Eat?) Cho-cho is the Jamaican word for what we here in Trinidad call christophene. It is approximately 93% water and is neutral in taste. My research shows that it is also known as chayote in the United States.     You can read a lot more about chayotes on GourmetSleuth.com Excerpt: . Chayote - pronounced [chah-YOH-teh] The chayote is another native Mexican plant and is a member of the squash family. It is also referred to as a "vegetable pear" or chocho. In France the chayote is called a christophene. The flesh is quite crisp something like a water chestnut. . Chayotes come in two common varieties, the smooth variety... and a prickly variety (covered in spines). I'm not sure about how this turned out. It is steamed, as are traditional Jamaican Christmas puddings, so although it tastes very similar to Trinidad Black Cake (and the ingredients and methodology are very similar), the texture is very different, much more like a pone. The lightness in color and lack of rum-soaking disoriented me though. And it was hard to keep the pudding from drying out afterwards. Maybe it's meant to be eaten all at once? My father loved it tho, and I liked it as well, it was just strange, how similar it could be and yet so different :) Because this recipe calls for browning, and I have always been curious about bottled browning, I decided to buy my first bottle of the stuff instead of making it from scratch... the jury is still out...     The best part is that making this prompted me to begin the process of soaking my fruit (mom calls it 'setting fruit) for this year's round of Black Cakes :) I'll take update photos as the jar continues to fill :)     Steamed Cho-cho (Christophene Pudding) -------------------------------------------------------------------------------- Recipe By: GraceFoods.com Serving Size: 8 Ingredients: 2 cups cho-choes (christophenes/chayotes), washed, peeled, cooked and mashed 2 cups mixed fruits (raisins and mixed peel) 2 cups red fruit wine 2 cups soft margarine 2 cups brown sugar 6 medium eggs 6 cups all purpose flour 1 teaspoon mixed spice 4 tsps. baking powder 2 tsps. nutmeg 2 tsps. almond flavouring 2 tsps. vanilla 6 tsps. browning     Directions: 1. Preheat oven to 325???F/160???C. Grease and line cake tin. 2. Blend mixed fruits and wine. 3. Cream butter and sugar until light and fluffy. 4. Gradually beat in the eggs, beating well between each addition.     5. To the flour add the mixed spice, baking powder, nutmeg and fold this into the creamed mixture. 6. Add cho-choes, blended fruits, wine, almond flavouring, vanilla and browning to the flour mixture. Note that the consistency is like that of a very thick milkshake. You should -not- be able to stand your spoon upright in the batter tho!!!     7. Pour into lined baking tin, cover and steam for 2 hours or until a metal skewer inserted comes out clean. Notes: The steaming method produces a moist texture, typical of a Christmas cake. Care should be taken to seal the cover to prevent seepage of water. If you can, use a steamed pudding mold (shown below) Patisse Steam Pudding Mold, 2-Liter   Variations: A variation to the Jamaican Christmas Pudding   #### Storing Wine: Answers to your Frequently Asked Questions Over at SupermarketGuru.com you can find answers to frequently asked questions about storing wine. Questions include: • Should I be storing the wine I drink everyday in a special way or place? • Where should I store wine I don't plan to drink immediately? • Where should I store wine after it is opened? • How long will an open bottle of wine keep? Thanks to their answers I have decided that I should not delay getting a proper wine rack any longer. My collection may not be very large but I had no idea that upright storage could actually deterioriate the quality! Because space is an issue I am currently leaning towards the following... • The Metrokane Houdini Expandable Wine Rack • Wrought Iron Swirl Wine Rack My favorite out of the pack however is this stackable 12-Bottle Wine Rack. Stackable 12-Bottle Wine Rack • Securely holds 12-bottles • Extra sets are available for additional space • Adjustable shelves • Each rack is stackable so you can add as many or as few as you need I've chosen it because my collection is stored in a cabinet (remember wines like to be in a cool, dark environment), however if I wanted something that would be on display for short periods I'd probably go for the Wrought Iron Swirl Wine Rack :) This post was originally published September 6, 2006. It has been updated once since then. #### Strawberry-Coriander Cake with Coconut Glaze (recipe) I can’t believe it’s already been a month since the last installment of They Go Really Well Together. This time around the challenge was to come up with a recipe that combined the elements of strawberry and coriander, and boy do I think this was the most successful pairing to date! I decided that I would try my hands at a strawberry jam cake, and blend the coriander in that way. Coriander is a peculiar flavour and not one that I work with often. Still, I thought its slightly citric quality would lend itself well to this kind of dessert and since I have also vowed to make as many cakes as possible this year, it was a win-win From CulinaryCafe.com: Coriander is probably one of the first spices used by mankind, having been known as early as 5000 BC. Sanskrit writings dating from about 1500 BC also spoke of it. In the Old Testament “manna” is described as “white like Coriander Seed.” (Exodus 16:31) The Romans spread it throughout Europe and it was one of the first spices to arrive in America. Coriander is not interchangable with cilantro, although they are from the same plant. Ground Coriander seed is traditional in desserts and sweet pastries as well as in curries, meat, and seafood dishes with South American, Indian, Mediterranean, and African origins. Add it to stews and marinades for a Mediterranean flavor. Working from this recipe for Country Jam Cake on the Kraft Foods website I started putting everything together. I ground the seeds shown above into a fine powder and used them to replace the allspice mentioned in the recipe. Mission accomplished! Unfortunately I forgot to incorporate the coconut into the cake dough, and by the time I realized my omission it was too late, so I worked it into the glaze instead. Yes, kinda gloppy in appearance, but it tasted good, and that’s what matters right? Next time I’ll try it with the coconut -inside- and see which version I prefer #### Study: Vegetables may keep brains younger From Yahoo!News By LINDSEY TANNER, AP Medical Writer Mon Oct 23, 7:41 PM ET CHICAGO - New research on vegetables and aging gives mothers another reason to say "I told you so." It found that eating vegetables appears to help keep the brain young and may slow the mental decline sometimes associated with growing old. On measures of mental sharpness, older people who ate more than two servings of vegetables daily appeared about five years younger at the end of the six-year study than those who ate few or no vegetables. The research in almost 2,000 Chicago-area men and women doesn't prove that vegetables reduce mental decline, but it adds to mounting evidence pointing in that direction. The findings also echo previous research in women only. Green leafy vegetables including spinach, kale and collards appeared to be the most beneficial. The researchers said that may be because they contain healthy amounts of vitamin E, an antioxidant that is believed to help fight chemicals produced by the body that can damage cells. Vegetables generally contain more vitamin E than fruits, which were not linked with slowed mental decline in the study. Vegetables also are often eaten with healthy fats such as salad oils, which help the body absorb vitamin E and other antioxidants, said lead author Martha Clare Morris, a researcher at the Rush Institute for Healthy Aging at Chicago's Rush University Medical Center. The fats from healthy oils can help keep cholesterol low and arteries clear, which both contribute to brain health. The study was published in this week's issue of the journal Neurology and funded with grants from the National Institute on Aging. "This is a sound paper and contributes to our understanding of cognitive decline," said Dr. Meir Stampfer of Harvard's School of Public Health. "The findings specific for vegetables and not fruit add further credibility that this is not simply a marker of a more healthful lifestyle," said Stampfer, who was not involved in the research. The research involved 1,946 people aged 65 and older who filled out questionnaires about their eating habits. A vegetable serving equaled about a half-cup chopped or one cup if the vegetable was a raw leafy green like spinach. They also had mental function tests three times over about six years; about 60 percent of the study volunteers were black. The tests included measures of short-term and delayed memory, which asked these older people to recall elements of a story that had just been read to them. The participants also were given a flashcard-like exercise using symbols and numbers. Overall, people did gradually worse on these tests over time, but those who ate more than two vegetable servings a day had about 40 percent less mental decline than those who ate few or no vegetables. Their test results resembled what would be expected in people about five years younger, Morris said, The study also found that people who ate lots of vegetables were more physically active, adding to evidence that "what's good for your heart is good for your brain," said neuroscientist Maria Carillo, director of medical and scientific relations for the Alzheimer's Association. The study examined mental decline but did not look at whether any of the study volunteers developed Alzheimer's disease #### Stuffed Melongene (recipe) Whether you call it melongene, eggplant, aubergine or garden egg, you're referring to one of my favorite ingredients. And when you are talking about Stuffed Melongene you are definitely referring to one of my favorite dishes. It's such a favorite that my mother makes it for me every birthday. I look forward to it more than the cake! Creamy, buttery, chewy on the outside from the charred skin, and sweet on top from the ketchup, my mother's recipe to me is close to the ultimate comfort food :) If you wanted to turn this into a vegetarian favorite I would simply use more breadcrumbs or christophene (cho cho/chayote) in place of the meat or any leftover chopped vegetables. Stuffed Melongene Recipe: 1 large melongene (eggplant/aubergine/garden egg) 1 cup cooked minced meat 1/3 cup breadcrumbs 3 tbs margarine or olive oil 1 tsp black pepper 1 tsp salt Instructions: 1. Wash melongenes and cut off head. 2. Halve lengthwise 3. Sprinkle with salt and let drain for about 20 minutes 4. Place melongene halves, skin-side up in a large pot. 5. Pour enough water to barely cover the melongene slices 6. Cover pot and steam until tender 7. Scoop out pulp, leaving a thin shell 8. Dice pulp and cook in margarine/olive oil in a covered pan over low heat for about 15 minutes 9. Remove from heat and mix with the rest of the ingredients 10. Spoon mixture into melongene 'shells'. 11. Place melongene shells onto a greased baking dish. 12. Drizzle with olive oil/melted margarine and then cover with ketchup 13. Bake at 350F for 20 minutes #### Sugar High Friday #25: Truffles Can I just say how surprised I am that "ciabatta bread" and "trinidad black cake" are now both tied as the most popular search terms used to find this site? :) Maybe I should not be as surprised by the Black Cake searches (this being Xmas time and all) but the popularity of my Ciabatta post definitely caught me off guard :) I hope that it makes your home as happy as it made mine! :) Another popular post of mine is my Coconut Scented Rum Truffles. This was a submission that I created for the Sugar High Friday food blogging series. Since I have not yet linked to the roundup of the last series (the theme was truffles) I thought I would do so now. I love these online food challenges as not only do they really test your culinary creativity, they are also a great way to learn about new recipes, new cultures, and to meet other international bloggers with a love of all things food! :D I can't wait to try some of the submitted recipes and I'm sure you'll find more than a few to make your mouth water as well :) Read: Sugar High Friday #25: Truffles - the round-up #### Sugar High Friday #27: Chocolate By Brand So the roundup for Sugar High Friday #27: Chocolate by Brand is here! :) This time it was hosted by the very smiley David Lebovitz, author of Room For Dessert : 110 Recipes for Cakes, Custards, Souffles, Tarts, Pies, Cobblers, Sorbets, Sherbets, Ice Creams, Cookies, Candies, and Cordials, Ripe for Dessert: 100 Outstanding Desserts With Fruit--Inside, Outside, Alongside and, only naturally, The Great Book of Chocolate. My submission this time around was the below Upside-Down Chocolate Pudding. It was sooo the YUM, and you can peep the recipe here :D Apparently it was also 'peeped' by the folks over at YumSugar, as they mentioned it as 1 of 3 entries, out of the 100+ that were submitted, that caught their eye!!! :eek: ) The subsequent traffic has now pushed this recipe to the #1 spot on my most Popular posts sidebar. I hope that everyone who is new has enjoyed what they've seen and that some of you stick around :D If you haven't already, please do check out all the entries for Sugar High Friday #27: Chocolate by Brand #### Supermarket Sugarcane! Sporadically over the past year I have seen packaged, pre-peeled sugarcane in the produce section of HiLo supermarket. As a child I would love when my mother would come home with fresh sugar cane. My parents would strip it and cut it into small sections which would then be kept in the fridge. It was so refreshing to suck on them after school! I really miss that memory but have been reluctant so far to try this pre-packaged alternative. I'd hate to spend the money they are asking and it not live up to my expectations. Has anyone bought them? What did you think? Yay or Nay? #### Sweet Hands: Island Cooking From Trinidad And Tobago Sweet Hands: Island Cooking from Trinidad and Tobago - Ramin Ganeshram Book Description Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad's cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural hertiage. A British colony from 1779 until 1962, during those years Trinidad & Tobago's population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former African slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. SWEET HANDS: ISLAND COOKING FROM TRINIDAD & TOBAGO includes these dishes, as well as many others, including Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer. Also included are fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake. Beautiful photographs by Jean-Paul Vellotti bring this beautiful island nation and its unique cuisine to life. About the Author Ramin Ganeshram was born in New York City of a Trinidadian father and Iranian mother. She has been a journalist for 13 years and has written about food for Bon Appetit, Gourmet, Saveur, Four Seasons, Cooking Light, Newsday (as a regular contributor), and many other publications. A professionally trained chef, she has a degree from the Institute of Culinary Education in New York City and a master's degree from Columbia University. This post was originally published on August 25, 2006. It has been updated once since then Amazon.com Widgets For these and other Caribbean cookbooks check out the Caribbean Cooking section of Veni Mangé - The Trinigourmet Amazon Bookstore! #### Sylvia Hunt: Relaunched & Reimagined For A New Generation Long time readers of this site will remember that since it’s early days I have talked repeatedly about one of Trinidad’s true culinary pioneers, Sylvia Hunt. Lamenting the scant attention to her contributions at the time, as well as the unavailability of her cookbooks, I wondered if she was really going to fade into oblivion, as I believe I am of the last generation that would have seen her on TV. Through the years kind readers assisted my search. One mailed me a copy of their own cookbook. Others assured me that the family was working hard to bring her works back into print. Still nothing ever seemed to materialize. Thus, my heart leaped when I was contacted in 2019 by her grandson Christopher Sombrano letting me know that finally, after being out of print for almost 40 years, Sylvia Hunt’s work was ready to be re-published. Then, as we all know the pandemic occurred and once again silence returned. Another false start? Apparently not! Imagine my joy when I received a press release and invitation to cover the official relaunch that was held on May 10, 2023. An unforgettable experience, the event was held at the charming "Mille Fleurs" mansion, a recently fully restored jewel of Trinidad's architectural history, it is one of several colonial-era mansions collectively known as “The Magnificent Seven”. Among the attendees were family members, the Mayor of Port of Spain, influential food personalities, and dedicated media workers who had collaborated with Ms. Hunt. Mille Fleurs The night was filled with insightful speeches that shed light on Sylvia Hunt's achievements, patriotism and enduring influence. Among those who shared their thoughts were one of Trinidad’s original food bloggers Franka Philip of Trini Good Media and GoatoberTT, media personality Wendell Constantine and Sylvia Hunt's daughter Diana Sombrano , great-granddaughter Maegan and grandson Christopher Sombrano. with Christopher Sombrano Wendell Constantine's speech resonated deeply with me, emphasizing the importance of understanding the motivations behind Sylvia Hunt's pioneering cooking show, "At Home With Sylvia Hunt." The first local cooking show in production, it aired in the half hour before the 7PM nightly prime time news cast on Trinidad’s then only TV station TTT (Trinidad & Tobago Television). Constantine talked about how Sylvia Hunt came up and rose to fame during a time in our history when people didn’t turn to supermarkets and pharmacies for foods and condiments. They turned to neighbors. “On a Sunday all I needed to do was knock on the galvanize fence and a hand would bring a plastic bag over with ice.”  His words prompted us to explore beyond the surface, “It’s important to learn, appreciate and understand who is this lady. Was she just that lady with the refrigerator, the stove and loads of prepped meals in front of her? Where did she come from? Why was she doing this? And what were we supposed to learn from it?” Wendell Constantine Diana Sombrano, Hunt's daughter, offered a glimpse into her mother's dedication to culinary traditions and her unwavering commitment to her television show, national service, and various business endeavors. “Memories of my mother included her passion for our culinary traditions and her weekly commute to her television show “At Home with Sylvia Hunt”… As children we spent many hours with my mother supporting her with her many business endeavours and her community role.” Sylvia Hunt's past achievements, including her 1986 Hummingbird Silver for Community Service and two terms as an alderman on the Port of Spain city council, were also highlighted. Diana Sombrano To my surprise, my own contributions to the topic were recognized during the event, with the Trinidad & Tobago Publishers & Broadcasters Association 2019 tribute featuring quotes from my work in their post-humous award (shown below). https://youtu.be/g_APNqODsJE?si=ExxFOScrhBzwENy- Christopher Sambrano, Sylvia Hunt's grandson, passionately described the new edition of the cookbook as a "re-invention of a classic" that ensures her culinary heritage remains vibrant. The volume is based on her first cookbook, published in 1985, which became a vital part of every kitchen in Trinidad & Tobago. Franka Phillip's heartfelt joy at the project's culmination highlighted how these books serve as a connection for those living away from home. “Sylvia showed us who we are, in our food. This cookbook is pretty much like the Joy of Cooking and when you look at it you think ‘Wow, we really don’t have enough that says to us, this is us’… Could you imagine if Sylvia Hunt was doing her thing today? Could you imagine her following on the Internet? Could you imagine how much merch she would sell? Could you imagine her Instagram feed? She would be a star way beyond these shores. She would conquer the Caribbean. She would conquer the Caribbean diaspora and then she would conquer the world.” While taking the time to praise the impact that social media has had on the local culinary scene Phillip was also careful to point out that a lot of the new wave of local content creators are not well-versed in the language and nuance of the food industry and as a result ultimately do themselves and their audiences a disservice. “A lot seem to lack the understanding and the depth that we need to have to educate people about our food… plenty people who are posting about food you realize they can’t cook, the way they talk about food you realize they don’t know what they’re talking about. You’re coming into food. You want the next generation to understand who we are.  Taste the food, understand the ingredients, understand the textures. Get a feel for the language of food because guess what ‘That taste nice’, ‘That real lash’ does not help.”  Mayor Joel Martinez Mayor Joel Martinez of Port of Spain underscored the global appeal of Trinidadian cuisine and Sylvia Hunt's role in showcasing the fusion of diverse cultures through food. “I have met people around the world, many countries, that said that they had tasted the food of Trinidad and anyone would tell you it was fantastic. We should pride ourselves in the fact that what we have is really a mixture of different cultures that… got put into one space, and that we had this woman who took the time to demonstrate to us how it could be done, and now years later we really understand and appreciate the value of what this woman did for us.” Reflecting on my own personal journey in search of Sylvia Hunt's cookbook, I was moved by the dedication witnessed during the re-launch. The refrain of the night “Sylvia Hunt is back” will not be in vain. The book, enriched with captivating colorful artwork and archival images, offers a unique window into the past and is available for purchase at multiple bookstores, on SylviaHuntCooking.com, Apple Books and of course Amazon, securing Sylvia Hunt's legacy for generations. May’s re-launch solidified the cookbook's rightful place in Trinidad and Tobago's culinary landscape and ensures that her work will finally be rediscovered and passed on to current and future generations of cooks both here and in the diaspora. Constantine’s parting words seem particularly apt to end this recap with, so I will leave you with them. “We have an opportunity now to raise the bar on how we entertain, what we share, when we share it, and more importantly who we share it with. Because food is nourishment and sustenance for our journey, and along our Trinidad journey we’ve sought to erase a lot of stuff. Congratulations to the Sombranos, Hunts and other extended members of her family for not erasing Sylvia Hunt but bringing her front and center to the future of good cooking in Trinidad and Tobago ‘At Home’” #### Taste of Home Magazine Several weeks ago I saw the editor of Taste of Home Magazine on Sara's Secrets. I thought that the concept of the magazine sounded appealing (reader-submitted and tested recipes), so I jotted down the name. Am a tad worried though that it may be nothing but overcheesed casseroles and pies? If anyone knows anything more about it do let me know! :) You can check out their website by visiting TasteofHome.com #### Taste of T&T 2007 - Chef & Gourmet Menu details Well the menu and restaurant details for this weekend's Taste of T&T are out, and I am impressed. These offerings sound delish! I am seriously reconsidering not shelling out for a gourmet ticket. Check 'em out! :) ETA: Looks like I'll be stuffing myself in Group C with Chennette and Lilandra :D Group C - Saturday: . Food Etcetera (Chef Dean Johnson): Spiced Rubbed Grilled Swordfish with a Pineapple Plaintain Chutney, served with Yam Croquettes and Wok-Seared Vegetables OR Crab-Stuffed Rolled Salmon Fillets with a Tomato Butter Sauce served with Yam Croquettes and Wok-Seared Vegetables . Bernard's Gourmet Services (Chef Bernard Long): Assorted Fajitas with flour tortillas and traditional condiments. Live cooking of assorted Fajitas: Chicken, Shrimp and Lamb with some of your favorite Creole condiments . Ithaki - Cascadia Hotel (Executive Chef Raymond Joseph): Red Wine Caramelized Braised Lamb topped with an Apple Salsa accompanied by a Mexican Style Black Bean Ragout and assorted Diced Provision tossed in a Roast Garlic Olive Oil with Flaked Salt Cod and Brunoise of Vegetables . Amtar's (Chef Amit and Tara Ravel): Masala Katchouri, Chicken Samosas, Vegetable Pakoora, Patras, Sliced Tandoori Chicken, Kaaju Pak You know you want to be there! :) (click image to enlarge/read the complete details) (click image to enlarge/read the complete details) #### Taste of T&T 2007 - Final Recap! (video) Ok, the TriniGourmet is now probably the last Trini on the planet to share her experience of this year's Taste T&T festival, but you know what they say 'save the best for last' :P It's taken me longer than I had expected to get to this because of 1) the server issue I had last month 2) putting the PaperBag Gourmet Club series into effect 3) working on another 'mystery project' that will be revealed hopefully by month's end :P Because Chennette did such an excellent job of recapping the events I thought I would use her article as a jumping-off point for my own memories and recap :) Let's begin! After some last minute scheduling with Chennette and Lilandra I decided to arrive at the Taste shortly after it opened. This way I could scope the scene 'incognito', take my pictures and what not without holding anyone back. As I made my way towards the Jean-Pierre Complex (where the taste was being held), I could see the fanfare and decorations and my excitement grew. Especially as I saw the long line of cars ahead of me! (And I thought Trini don't like to show early? Oh yes, it's food! :P) My excitement quickly grew to frustration though as car after car was turned back by police because of a lack of parking. :( Unlike Chennette I did not have a good or easy time finding parking and I think this is definitely something that the Tourism Development Company needs to address next time around. Not only were parking alternatives not clearly marked, they clearly were not part of the official organizational plan as I asked no less than 3 policemen about parking alternatives and the best anyone could tell me was to 'park on the highway', which is what I ended up doing. As I made the rather long walk from the highway to the Complex, I talked to a young woman who was also making the rather unglamorous trek, like me, in heels. We both hoped and wondered if the lighting/security would be adequate when we made our way back (a very real concern these days!) My frustrations were compounded when a chef's assistant (clearly decked out with garb and ID) in the loose group of people walking alongside us was yelled at by the guards at yet another gate who said that no one was going to be allowed through as they had not been given that authority. Even though the guards at the gate on the highway, and the guards at one of the barricades along the way had all sent us to that gate. ACK! Seriously people, get your shiznit together! After a few minutes the gate was cracked open (I suspect the whole yelling scene was part of the little power trip that some security people like to put on) and we inched our way through one by one. (have i mentioned that we're STILL not yet at the Complex... :shock: ) Fortunately from this point on it was only another 5 minutes of walking before I was -finally- at the entrance, at which point all my prior frustrations and grumblings immediately dissipated. Never let it be said that our Tourism Minister, Howard Chin Lee, does not know how to throw a party, he is after all also a well known nightclub owner! :lol: At the entrance gates a steelband/tassa group played loudly and a plush red carpet flanked by flames and waterfalls cascading over steel brushed blocks greeted the visitor. As I took a moment to take it all in I noticed that the beat of the music had changed. As I turned behind I saw young girls dressed in fiery colours weilding sticks forming a barrier across the entrance. Puzzled I tried to take a picture of this as other press photographers suddenly rushed alongside me. That's when I realized that right in front the girls was the President of Trinidad & Tobago, George Maxwell Richards. LOLZ! Being a typical Trini this fact only impressed me for about .001 of a second before I continued walking down the carpet and entered the Taste itself. The tents to the entrance were relatively sparse, and although the appearance was gorgeous (due to the stylings of award-winning Carnival designer Brian McFarlane), I thought that they could have strategically placed some 'hub' tents in this initial entry area to keep the atmosphere and expectations up. From the beginning I was glad to see that a variety of cuisines were being represented. Creole hot sauces, Chinese dishes, local Indian and several establishments from Tobago were all there. Indo-Trini Sweets I had never seen these pows before! Many of the stalls kept the lids on their dishes, which although strategic in terms of retaining heat, only repelled me from inquiring about what they had to offer. If I can't see it or smell it, it simply doesn't exist. Many of these same stalls also didn't have clear or attractive menus or price listings posted so I wasn't even sure what they were offering. 99.99% also lacked any form of leave-behinds, thus ensuring that even if I wanted to visit them at a later date I would not know their name, location or telephone number! WHEE! If they don't already, the TDC should probably prepare a brochure for participating vendors on how to optimize their stalls for maximum returns the next time around! It wasn't until I turned a bend and crossed a 'faux' bridge that I really began to feel the vitality of the event. The Fruta stall... I filled up on cold drinks here quite a bit. Can't remember the flavours, just your typical juice stuff :P The KRAFT stall had a crazy line, for what? Cheese on crackers? C'mon Trinis really, don't be so hard up! I kept walking on ... by the time I had made the rounds the stall was emptied out and closed up. The only stall that did so for the night as far as I can tell. MADNESS! The Angostura posse were making alcoholic and non-alcoholic punches for everyone. It was utter chaos as people were not being served in order but the punches were amazing, and the free mixers merrily made their way into my handbag, where I'll be sharing them with quite a few of you :) For those not able to fit into the Demonstration Kitchen tent (you can see it in the background), the proceedings were broadcast on a large screen. I peeked into the tent and it seemed to seat less than the 100 that was proclaimed but my counting skills may be in error. I wonder how people were admitted? First come first served? The presentations that I looked in on were quite interesting though :) oOo Apparently one of Angostura's latest ventures "Lemon Lime and Bitters" is quite popular in Australia? Who knew! Never one to say no to a freebie, let alone a cold one, I merrily filled up and kept chugging on :) oOo oOo Can I just say that I was officially pissed off at the Crix booth? Seriously. Talk about missing out on the point of a food fair. Not only was the booth decorated with this signage proclaiming their latest flavours , bags of the new flavours were prominently displayed on tables behind the servers. However ... 'they were for display purposes only'... what the ??? Yup, instead those in line were presented with the regular flavours we've known since childhood topped with a choice of choka or cheese spread. OK those were yummy, but really, next time give out the samples of the new stuff or stay home. I still haven't bought the new flavours out of sheer annoyance :evil: oOo At this point it was 7 p.m., pretty much the time that Chennette, Lilandra and I had agreed to meet. For some bizarre reason the gourmet group tents were half on one side of the complex, and half on the other. Even more bizarrely, this 'plan' split group C in half geographically. *sigh :( * For this reason it took us a while to actually meet each other. Fortunately they had sent me a picture of their parents as well. When I saw a person who looked like their dad i merrily 'followed' him until I also saw them and revealed my cover :lol: While I was waiting to see them I was approached by a Tourism Representative to take part in a market research survey. I was impressed by her manner and by the obvious system that was in place (she had a pocketPC) to collect data, hopefully for the improvement of the festival. I told her that overall I was very satisfied with the quality of the festival however my main concerns were: 1) The chaotic approach to parking 2) Not enough clearly marked waste receptacles (there were many men walking around with garbage bags keeping the place litter-free but I found this approach rather visually unappealing, would much rather have had them clearing waste bins than walking through the crowds and stalls with open bags) 3) Not enough local 'street food', first of all WHERE WERE THE DOUBLES??? Not only were there no doubles (and the flyers all said there would be) I didn't see corn soup, saheena, accra, pholourhie, kachourie, many of the street foods that I have featured here on TriniGourmet.com .... I realize that although Taste T&T may be trying to feature the gourmet offerings of our local fusion culinary experts, I thought it was a glaring ommission to not also highlight the local indigenous 'common fare'. This is after all the tastes that unite all of us, that define us. To be fair there was shark n' bake, but there really should have been more street fare. Not only for the many foreigners who were in attendance but also for local Trinis (ok ME) who don't often get to pass these vendors on a day to day basis. Was there even pelau? If so I didn't see it :\ The Tourism Rep agreed with my points and said that others had mentioned them as well, so hopefully, next time around they will be addressed! For taking part I got this nifty notepad :D As I was talking to the Rep a guy approached us from Lipton. He had a huge vacuum container on his pack, filled with ice cold raspberry tea that he dispensed from a nozzle. I must have had 3 or 4 cups of that tea in a row as the night was quite hot and humid. It was around this time that my eye caught Chennette and Lilandra's dad and my stalking began in earnest :D By the time that I found them they had already eaten at two of the gourmet booths so I had some catching up to do! THE GOURMET TICKET MEALS As previously shown, I bought a ticket in 'Group C' ... this is what it got me ... (descriptions, and in some cases pics, lifted from Chennette's recap ... :P) • C4: Amtar’s - Chef Amit and Tara Ravel Chennette: Spinach Patra - Layers of spinach leaves (seemed like callaloo leaves or dasheen bush) rolled with sesame seeds, and what tasted like ground split peas in the layers. Somewhat similar to the rolled saheenas that are common to Trinidad, but not layered in as much batter. These were good. My Thoughts: Tasted like saheena but milder. Neither here nor there... I prefer saheena :| Chennette: Vegetable Pakora - various vegetables mixed in a batter of flour or ground split peas flour, and served with a tamarind chutney. My Thoughts: It was alright. Could have been stronger in flavour and more distinctive in seasoning. Chennette: Mixed Vegetable Masala Katchouri - A blend of 4 mostly green vegetables encased in a batter and deep fried. Served with a gorgeous green coconutty sauce/chutney. We tried spotting the vegetables - looked like peas, bodi (bora or yard long beans) some spinach, and a mystery 4th (onions?). My Thoughts: I thought this was the best out of the savoury offerings. It really was lovely and the chutney was the perfect accompaniment :) Chennette: Kaju Pak - nut barfi - cashew nuts, with pistachios I think. Very nice and creamy. Not overly sweet, considering the dish, or particularly spiced, so it was a nice end to the Amtar’s platter. My Thoughts: Like Chennette said, it was barfi, nothing more, nothing less... btw, I also skipped the chicken and other meat offerings due to my intake of the dairy barfi (mixing meat and milk within an hour of each other is a kosher no-no) oOo • C3: Ithaki - Cascadia Hotel (Executive Chef Raymond Joseph) Chennette: Red Wine Caramelized Braised Lamb topped with an Apple Salsa - (we skipped the Lamb, but still got the topping) The apple salsa was loaded with chadon beni (culantro) and was very much like a good apple chow. My Thoughts: I skipped on this as well... Chennette: Mexican Style Black Bean Ragout - not bad, but I like beans generally. It wasn’t particularly special though. My Thoughts: I have to concur with Chennette on this one, it's hard to screw up black beans, but it's also NOT hard to make them special. They weren't screwed up but sadly, they also weren't special. Chennette: Assorted Diced Provision tossed in a Roast Garlic Olive Oil with Flaked Salt Cod and Brunoise of Vegetables - good flavours, but the provision was a bit hard. I like ground provisions cooked almost or to the point of being mushable. Makes the flavours blend better and more enjoyable rather than having to spend energy chewing. My Thoughts: I thought the provisions were quite good as they were and, unlike some of the other vendors, nicely seasoned, I'm not a big fan of 'mush' :lol: Chennette: Banana and Chocolate WonTons - I believe these had a 3rd ingredient, but I cannot recall. The 3rd flavour probably didn’t come through ;-) These were served with a Caramel Rum Sauce, which I passed on, but TB suggests the sauce was much too sweet. The WonTons by themselves were pretty good. Perhaps they could have just been dusted lightly with powdered sugar. Powdered sugar and cocoa. Mmm. My Thoughts: I thought these were perfection, and I wish I could have piled them on. The sauce was also sublime. Too sweet? NO WAY!!! oOo • C1: Food Etcetera - Chef Dean Johnson Chennette: Spiced Rubbed Grilled Swordfish with a Pineapple Plaintain Chutney - the swordfish was cooked just right so it was not tough, and the spice rub was not very heavy. I liked the pineapple plantain chutney, although I didn’t think the Swordfish needed it My Thoughts: The chutney really made this dish into a knockout. Without it the swordfish was just so-so, but at least it wasn't dry. Still I thought it (the fish) needed a bit more salt. I always think each element of a meal should be able to stand on its own merit and shouldn't rely on the sauce or relish to pull it through... Chennette: Crab-Stuffed Rolled Salmon Fillets with a Tomato Butter Sauce - Lilandra had this one really (pictured on the right). I tried a bite, but I preferred the swordfish. The crab seemed bit dry and I am not sure I tasted any of that lovely sounding Tomato Butter sauce My Thoughts: had to pass on this one... not kosher :( Chennette: Yam Croquettes - went well with the Pineapple Plantain Chutney as the croquettes were a smidgen dry. Officially these were served with grilled onions and a garlic sauce. Red onions I do not like, but that’s just me. My Thoughts: I liked these!!!! Needed salt though ... (I don't have high blood pressure I swear!!) Chennette: Wok-Seared Vegetables - Stir-Fried Vegetables. Just regular stir fried vegetables. Good, but nothing fancy. Plus had officially reached bellyfull status at this stage, so concentrated on the more unique tastes. My Thoughts: These could have been straight out of the frozen section in the supermarket as far as I could tell. Utterly dull and needed... you guessed it... SALT! Were they cooking for a retirement community?!? oOo • C2: Bernard’s Gourmet Services - Chef Bernard Long Chennette: Chef Bernard was stationed behind the counter rapidly and skillfully tossing Chicken, Shrimp, Pork and Lamb (in separate woks!) to serve up as Assorted Fajitas, while his minions heated up flour tortillas and offered you the usual condiments (salsa, sour cream, spicy). Pity we were so full already. Or maybe it was a good thing, since all we could have was the shrimp. My Thoughts: I was unable to eat ANYTHING in this section and this made me quite sad :cry: I consoled myself by watching Chef Bernard Long (whose heat extended way past his fajitas) :cue Axe commercial: :P oOo Mmm, nothing screams 'classy' like a plastic hollow-stemmed wine 'glass' :lol: I kid I kid. This was my complementary glass of wine, thanks to the lovely folks over at Bryden's. Their booth was very well designed and a stylish catalog presented the bottles from which gourmet patrons could make their choice. Mine? A dry Pinot Noir from Chile. I wanted to follow it with a German riesling (using one of Chennette's or Lilandra's chits) but my infamous lack of alcohol tolerance had clicked in and since I would have been driving home I thought it wise to stop at one :( By the end of the night I was merrily stuffed and thrilled to have attended. Like Chennette I wished that more vegetarian offerings (and entrees) were available, we were not a small sized group and religious dietary restrictions as well as vegetarianism are hardly head-turning concepts to anyone in our diverse society. Still I could not complain on the size of the portions. There is no way I could get that much food from those establishments for $200 ordinarily! :D Next time around we've decided that we each should get a ticket from a different group so that we can enjoy the whole gamut of flavours and styles :) It will be interesting to see what changes 2008 will bring, and to see if any of the points that mattered to me will be addressed :) In closing here is a little vid of the night that I put together, enjoy! :) #### Taste of T&T 2007 - Flyer The Taste of Trinidad & Tobago is here! Click image to enlarge/read details #### Taste of T&T 2007 - Gourmet Ticket in Hand! My ticket for this weekend's Taste of T&T is in my hands and boy am I getting excited! :D Isn't it lovely? :) I picked it up at Joseph's, one of the participating restaurants. It was my first time to their premises and I was very impressed by the layout. I will have to check them out soon :) hey Chennette and Lilandra wanna swap my Chicken Tandooris for your wine? :lol: #### Taste of T&T 2007 (May 26th & 27th) PRESS RELEASE: Savour the most delicious weekend of the year at Taste T&T 2007- . Taste T&T, the most delicious weekend of the year, is back to delight both local and visiting palates on May 26 and 27 at the Jean Pierre Complex, Port of Spain , from 6 pm to 11 pm. . Hosted by the Tourism Development Company Limited (TDC), in collaboration with the Ministry of Tourism, Taste T&T takes patrons on a gastronomic journey, showcasing the culinary traditions of Trinidad and Tobago's multi-ethnic heritage and the gourmet finesse of its chefs and cooks. Trinidad and Tobago's premier culinary festival, Taste T&T features live cooking demonstrations, entertainment and exhibits of authentic indigenous street fare, local delicacies and gourmet fusion cuisine. . Based on the concept of a tasting village, where fantastic fare is presented within a communal space, the festival allows patrons an opportunity to savour local culinary fusions and exotic delicacies created by our country's finest chefs. . The third Taste T&T will feature 12 chefs from Trinidad and Tobago's leading fine dining restaurants and the best of local cuisine - making it an event not to be missed. . The Demonstration Kitchen headed by consultant chef Debra Sardinha -Metivier, a popular stop at last year's festival, will form a major part of Taste T&T. Featuring live cooking demonstrations by participating chefs, seating capacity at the Demonstration Kitchen has increased to accommodate patrons interested in learning the chefs' sumptuous secrets. . The Caribbean Village will feature 12 booths serving the best of local cuisine - from spicy shark and bake to generous servings of roti (curried meat and vegetables wrapped in roasted flat bread). It will also present many opportunities for sampling and giveaways. . For a la carte dining, there is the Gourmet area manned by Trinidad and Tobago's top international chefs. Gourmet tickets cost $200 TT per day and entitle the holder to free entry and a selection of mouth-watering dishes from four chefs. . Tickets for Taste T&T are available at the TDC's head office Level 1, Maritime Centre, Barataria, and IF House, 105 Tragarete Road, Port of Spain. General admission is free to children under the age of 12 and adults before 8 pm. After 8 pm, adult admission is $25 TT. . For more information about the event and frequent updates, kindly contact the Tourism Development Company Limited at 675-7034 or visit our websites at www.tdc.co.tt and www.visittnt.com I'll be there, hopefully both nights to report :D #### Taste of T&T 2008 Wow, I can't believe it's been a year since Taste T&T was held. What a year it's been! Those of you have been with me a while may remember that it was just after the last Taste T&T that I was unceremoniously booted from my last webhost, for being 'too popular'. Ever since then I've been hosted on GoDaddy with no problems so far *knocks wood*. Last year's Taste of Trinidad and Tobago was an utter blast, not only was the food experience one of a kind, I also got to meet up with fellow bloggers Chennette and Lilandra. This year the gathering will hopefully be even larger. Not only will I be carrying my fave boy 'J' in tow, it looks like I'll also get to finally meet Can Cook Must Cook and Karel of CaribbeanPRBlog fame. W00t! Now with my rising excitement you would never believe that up until yesterday I wasn't even sure when Taste of T&T was being held this year. Somehow the buildup to this year's event does not seem to be as frenzied as in year's past, or is it just me? Fortunately, asking a few questions led me to the festival's official page, as well as enabled me to download the event's menus and info sheet. Having learnt an important lesson from last year, this year J and I decided to buy tickets from two different groups, this will enable us to both experience a wider array of foods. Although I expected to be faced with numerous non-kosher options I was a little sad to see that vegetarian options were still few. With a wide variety of religious and spiritual groups vegetarians are hardly a rarity, it would be nice if in future festivals chefs were challenged to include a vegetarian main course amongst their offerings. With that out of the way, let me just say that I am thoroughly excited for this year's offerings :) I was quite honoured to be approached to participate as a judge in the Iron Pot Spoon Throwdown, however my dietary restrictions forced me to recuse myself. I love what this festival has become and I also embrace and hope that it evolves into what it -can- be (*cough* St. Lucia *cough*). As I'll be at the event on Sunday I should have my full uncensored views and reportage uploaded early next week, stay tuned! #### Taste of T&T 2008 - A Fabulous 'Taste' (article) Hey everyone Taste TnT was a blast! I'm still going through and assembling all the pictures and videos that I took. Until then enjoy this 3rd party account ;) The following appeared in the Trinidad Express and is being archived here for posterity in case the original link ever expires. #### Taste of T&T 2008 - Tickets and Gourmet Menu details Hey everyone... the hours are ticking by. I'm so excited! Here are scans of our tickets as well as a detailed breakdown of the gourmet menus for both days. Enjoy! :D GOURMET TICKET AND MENU INFORMATION (click thumbnail to enlarge) #### Taste of T&T 2008 - We Does Eat Nice (article) The following appeared in the Sunday Express and is being archived here for posterity in case the original link ever expires. Interestingly it mentions a budgetary decrease for the entity that organizes the Taste... could this be part of the reason for the relative lack of promotion this year (along with a change in Tourism Ministers)? Hmmm.... We Does Eat Nice by BC Pires With the fourth Taste T&T Food Festival closing at the Hasely Crawford Stadium today, Jason Baptiste, marketing director at the TDC (the Tourism Development Company) explains the way to the tourist's wallet might be through his stomach. Q: What is Taste T&T? Taste T&T is a festival under the Ministry of Tourism, with the [TDC being] the executing arm. We have sought to create a festival of flavours, a celebration of food and entertainment. This year we've expanded the festival to three parts. Two weeks ago, we had the Pot Spoon Throwdown. We want to brand and celebrate our local food so we had the best bake-and-shark, the best corn soup, best oildown competition. The winners of those will be featured this Saturday and Sunday at Taste T&T. Immediately following that will be Restaurant Week, so a lot of the gourmet chefs will have special prix fixe meals, lunch or dinner we'll advertise and approach. So, from a two-day, we've made it almost a two-week festival now. Q: You expect people to come to Trinidad for it? Absolutely! The interest in food is tremendous and we're creating, not just food but a festival they're coming for: a signature event that defines Trinidad and Tobago, able to draw visitors from the Caribbean, North America. We have some international media who will write and talk about the festival. Q: Is there live entertainment? Three stages, more than 150 different artistes. In addition to our celebration of soca and calypso, it's Chinese and belly dancers, classical music, violin quartets, tassa drummers, music festival winners-an overall experience. Q: We're trying to get fat people to come to Trinidad? [Laughs] You're giving people a reason to come. All over the world, people fly in just for culinary festivals. We're always looking for something new, something adventurous. The New York Times did a two-page spread on [our] food last year and called bake-and-shark "the best sandwich in the world". They talked about the experience of not just buying the food but of getting the food. That's why we have the demonstration kitchen: to show how we make our food. Just as interesting are the chefs who are fusing local recipes in a kind of fine dining experience, creating a whole new explosion of flavour. May, traditionally, is one of our low periods. We want our people from the diaspora, visiting friends and relatives to know Taste T&T is happening this weekend so, instead of coming in March or April, [they'll] come in May. Q: Has Taste T&T made up its mind whether it's a fine dining or street food festival or both? [Eight-second pause] We think we can celebrate both. We can distinguish between them on different dates, so the Pot Spoon Throwdown before Taste T&T focuses on the local foods and the Restaurant Week following Taste T&T focuses on the gourmet. And, within Taste T&T itself, we have a bit of an equal footing. People are coming for different reasons. We have Miss Trim coming from Tobago for crab & dumpling, we have bake-and-shark. One of our objectives is to identify food that originates in Trinidad & Tobago as being part of Trinidad & Tobago. Jamaica has done very well with that: when you think of jerk chicken or patties, you think of Jamaican jerk chicken and patties. We want to make sure that, when you think of doubles, corn soup or oildown, you think of Trinidad & Tobago doubles, corn soup and oildown. And those are just a few. We know we have callaloo and pelau. This is just to start the ball rolling. Q: Our official attitude to tourism has always been that it's a lanyap at best, demeaning at worst? I think we feel very positive about the growth of the industry. We have to recognise we are an oil and gas-producing country and gain a lot of our revenues from that but we've gotten a mandate from the government to develop tourism as a key sector. We feel strongly that we have the product to do it. Part of our job at the TDC is to get the public and country excited by tourism. We're led by Minister Ross and his exuberance. There are certainly concrete steps we're taking towards that Vision 2020 [with] tourism a key contributor to GDP. Q: And surely you're getting substantial budgetary increases every year to help you? [Note: the TDC allocation has declined annually for the last three years] [Six-second pause] We'd always love to have more for international marketing. We have to look at the balance in terms of our development and the number of rooms inventory. Jamaica talks about 20,000 rooms, we might be talking about three or 4,000 hotel rooms. There's certainly different levels of investment but we continue doing the job of tourism, knowing that, as we continue to promote ourselves, our budget should increase year-by-year. Q: Our product is ourselves? Absolutely! There's an authenticity to us, a certain warmth. Carnival is a fantastic example because it's a participatory festival. So many festivals, you just stand on the sidelines and watch. As a visitor, you can jump in and enjoy and everyone's your friend and neighbour. Tobago does that for me as well. When I step off the plane in Tobago, you feel you're in an island, that you're getting that Caribbean charm you read about in books and magazines. Q: How much can our tourism grow? People don't even see our tourism now. In our first year, we ran ads saying, "Who is a tourist?" We said that the golfer was a tourist, our visiting friends and relatives were tourists, our shopping visitors and businessmen are tourists. The reaction of the public was: "You know what you talking about? Aunty & Uncle are not tourists!" But more than 55 per cent of our revenue is derived from visiting friends and relatives because we have [such] a limited room-stock. They carry back the pepper sauce, the kuchela. The business market is a dream for us. Our business is to work with that market: how can we get them to spend that extra day or two? How can we move them to Tobago? The business market is the one everyone wants. Business people arrive in hotels with flight and room already paid for, so they might have a larger disposable income to do other things: go sailing; visit the swamp; visit Tobago for two days. We have the potential to grow the tourism sector. Q: Can tourism really compete with energy as a money-earner? Certainly there are examples of that. Look at Dubai: they are almost down to single digits, in terms of dependency on oil! This is the United Arab Emirates. Look at the vision of Abu Dhabi, which has also decided tourism is going to be their focus: they're building a Louvre and a Guggenheim because they see the economic value and potential. Dubai's tourism development is on totally uncharted ground. Every time they go forward, people say, "They're not going to be able to do it!" But they have the fastest growing airline, hotel sector. They don't have the labour force so they have to hire tens of thousands of people to sustain their economy. They've built their product. You need a ski slope? We'll build one inside the mall! They've built a desert experience. They're doing dragon boat racing! One of Dubai's [greatest] successes is to make people in Europe think Dubai is a short-stay destination. To fly from London to Dubai is seven hours! Conceptually, they've been able to convince Europeans they can "hop across for the weekend". And they're doing the same thing: promoting festivals, shopping, activity. It's not the cheapest destination in the world but they've created this very successful branding internationally. Q: You think we could do that? We can if we want to. We have exceptional advantages: culture; entertainment; so many world class events. Q: What do we need most? We have to continue the development that's been happening. The opening of the 428-room Hyatt is significant. We just held our Caribbean Hotel Investment Conference with record numbers there. Q: Isn't that kind of cancelled out by the closing of the Tobago Hilton? The Tobago Hilton is not closed. Q: All right, then: isn't the opening of the Hyatt cancelled out by the "opening" of the Vanguard? What it says for me is there is an infusion of capital into our tourism product. The Trinidad Hilton is under refurbishment as well. And we have the Carlton Savannah coming on. We have a steady improvement of our hotel inventory, balanced with increase in airlift-a key success-and increase in marketing and support, as well as improvement in product development and services. We have Delta operating in both Trinidad and Tobago. Spirit Airlines is going to start flying directly out of Fort Lauderdale daily. There's a lot of potential also in the cruise industry. In October, [we] host the Florida Cruise Association Convention, one of the biggest. We'll have the decision-makers and owners of most of the world's cruise lines in Trinidad & Tobago which will be a great platform to help us build our cruise industry. Q: They'll still be coming to murder-a-day Trinidad though? We're aware crime takes place everywhere in the world and that crime is not targeted to visitors in Trinidad. It's something we'll have to be concerned with always. #### Taste Vinoteca - Dinner Menu (Trinidad & Tobago Restaurant Week 2018) • Trinidad & Tobago Restaurant Week 2018 Master Post After an amazing late lunch to kick off Trinidad & Tobago Restaurant Week at Paprika Bistro, later that evening I headed to Taste Vinoteca solo to sample their Chef's Tasting Dinner Menu.     First out of the gate was a glass of white wine, a crisp Pinot Grigio (La Mora Vermentino). I tend to avoid Pinot Grigios at restaurants, finding them usually rather safe and dull. This one however was bright and practically psychedelic on my tongue. I shouldn't have been surprised.  If you are a long time reader of the blog you will remember Taste's restauranteur Lisa Johnstone from her wine tasting sessions several years ago. Wine is still a central part of her life and world view and an integral part of the Taste dining experience. If there was a Pinot Grigio choice I was gonna trust it, would be hers!   My first appetizer was the Mahi Ceviche (fresh mahi mahi, herbs and citrus). I love ceviche, but have a love-hate relationship with the amount of liquid that is often included in local Peruvian-style preparations, especially when the ratio feels 2:1 in one's order. No such worries in this 'dry' presentation which Lisa said was typical of the Mediterranean approach. I found myself eating it slowly, morsel by morsel, almost willing it not to end. But end it had to as there was still more to come. A lot more!   These Baked Goat Cheese Rolls were my favorite item of the night. Maybe because they were so unexpected. Maybe because the description on the menu seemed so nondescript "Puff Pastry, Thyme" in no way prepared me for the contrast of warm, creamy sharp goat cheese, buttery flaky pastry and the savory sweetness of the thyme-infused honey that brought the two together. Simple. Decadent.  As I texted a friend. "This is making me want to get on indecent in the people business place." Lol. Welcome to the world of TGTexts™   After that it was time to take on the Pumpkin Risotto. I was still in a stupor from the first three offerings but I somehow managed to pull it together enough to take this creamy comfort dish on. The flavors were mild so I appreciated the contrast that the garnish of greens provided. I was particularly intrigued by the deep indescribable smokiness that permeated each bite. I was convinced a mushroom stock was involved but Lisa said that is what happens when you use seriously good aged Parmigiano. Plus truffle oil. Boom! I knew there were mushrooms. Hehehe.   Do you see this Moroccan Chicken? Lisa told me that while the Restaurant Week menus veered towards the brighter, cleaner side of the Taste concept, they also still offered rich, decadent, robust meat dishes in counterbalance. This Moroccan Chicken was clearly the "gateway meat dish" to that side. Complexly spiced, and unbelievably moist, you'd easily be forgiven for thinking this was another "white meat". And those insanely plump, juicy roasted peppers? Bursting in your mouth with every bite? Obscene! Lisa asked me what I thought of the Herb Vinaigrette, but my thoughts kept going back to mmm peppers!! I still dream of the rib-eye steak I had at their Maraval Launch so I'm definitely ready to try more of Taste's meat offerings. As of this post , they have also just introduced a Moroccan Lamb Shank.. so... what you waiting on?? You can thank me later!   At this point I was sure that I would burst and would have to take dessert home. Especially since I was presented with both options!  Fortunately these cakes were unbelievably light in flavor and texture. The perfect balance and way to end the evening.  I particularly loved the Ginger Chocolate cake. A pairing one would never think of "delicate" somehow was just that. Sublime! With my menu now complete, and having arrived solo, I normally would have been ready to pack my things and head home. However that wasn't the course of the evening. There are many clichés about wine bringing people together and helping to form friendships. Well my Restaurant Week Dinner at Taste turned into one of those. As I eventually found myself at a table with two of Lisa's friends, enjoying more food and even more -MORE- wine for several hours again.  Unhurried, the evening was just magical and definitely made me even more appreciative of the communal aspect of food and dining.     Taste Vinoteca Address: Maraval Plaza Port of Spain, Trinidad and Tobago Phone: +1 (868) 323-4830 URL: https://www.facebook.com/TasteVinoteca/   • Trinidad & Tobago Restaurant Week 2018 Master Post • Taste Vinoteca relaunches at Maraval Plaza!   #### Taste Vinoteca - Lunch (Trinidad & Tobago Restaurant Week 2018) • Trinidad & Tobago Restaurant Week 2018 Master Post   Two days after my memorable evening experience at Taste Vinoteca, I was back to give their Lunch Menu a try.  I had hoped to spend the time with a vegetarian friend of mine, however a late business meeting on her end meant that I would be dining alone. One complaint which I have heard about Restaurant Week is the lack of options for those with dietary-restrictions. This year has definitely been the best on record in terms of vegetarian offerings and I hope that this will continue to grow to include not only vegetarian, but also vegan and gluten-free options.  Taste's Restaurant Week Lunch Menu this year was a vegetarian dream and showed that they are definitely not an option to overlook if you are looking for lunchtime options (vegetarian + meat) in the Maraval area. They even do grab-n-go!         My offerings began with this refreshing white wine sangria. Unlike Paprika's lush, raunchy red, this blend was cool, crisp and citrusy. Citrus makes for an excellent aperitif and my stomach was definitely primed for what was next! Pumpkin and Granny Smith Apple soup with buttery toast was the first thing up. The soup was light and not as sweet as you may have expected from the apple (Granny Smiths tend to be tarter). I was temporarily lulled into a false confidence that I could handle all the courses if they were of this size!     And then the Mushroom Toast arrived...  Confession: Mushrooms are one of my culinary Achilles heels! If the Funghi pizza at La Cantina hadn't clued you in, this definitely well.  This was definitely another case of the description on the menu belying the generosity of the dish presented. Two heaping portions of the lushest, plumpest sautéed mushrooms on soda bread with basil pesto. Finishing just one left me feeling as though I had had an entire burger. The second slice was just sheer debauchery at that point. Sob! My mother shares my love of mushrooms and I know I have to bring her here just for this offering! Mushroom Toast you were this lunch's MVP.   A large Apple & Gouda salad quickly followed. I was so stuffed at this point, from all those divine mushrooms, and wondering how a menu that seemed so simple ended up being anything but! This salad would make a great opener to a meal if you were eating in or, you could also have it to go if you're calorie-counting. The textures and flavors contrast nicely between the creamy cheese, crunchy pecans, tart bites of cranberry and artisan greens, and then the sweet apple.     Dessert was the same cake offerings as on the Dinner menu. However, I felt it extremely important to try them again for um "daylight photo" purposes... and um ... to check "consistency" hehe. Happy to say that everything checked out! So, I'll share my write up from my Dinner menu post.   From: Taste Vinoteca - Dinner Menu (Trinidad & Tobago Restaurant Week 2018) these cakes were unbelievably light in flavor and texture. The perfect balance and way to end the evening.  I particularly loved the Ginger Chocolate cake. A pairing one would never think of "delicate" somehow was just that. Sublime! Read the full post   Taste Vinoteca Address: Maraval Plaza Port of Spain, Trinidad and Tobago Phone: +1 (868) 323-4830 URL: https://www.facebook.com/TasteVinoteca/   • Trinidad & Tobago Restaurant Week 2018 Master Post     #### Taste Vinoteca restaurant re-launches in new Maraval Plaza location Taste Vinoteca, Maraval Plaza Restaurant Contact Details Address: Maraval Plaza Port of Spain, Trinidad and Tobago Phone: +1 (868) 323-4830 Hours: Mon.-Sat. 11 a.m. - 11 p.m. URL: https://www.facebook.com/TasteVinoteca/ About: Taste is a wine centric, Tapas style of dining with a Euro Mediterranean menu. We focus on Old World wine with fun and interesting wine experiences. Monday to Saturday lunch and dinner with monthly Sunday Brunch! #TasteTheNewSpace Last month I was delighted to attend the re-launch of Taste Vinoteca in it's new Maraval Plaza location. Under the shared vision of restauranteur Lisa Johnstone and Head Chef Dwight Licorish, Taste had been serving up it's unique blend of Euro-Mediterranean fusion fare for a year prior in One Woodbrook Place. In its new digs Taste retains the intimacy and coziness of its first location, however one now gets the sense that it can truly grow into its own with the expanded hours of operation. Already, two Sunday Brunches have taken place. The Night's Tasting Menu With most new restaurants closing in their first year, Taste has already shown that it has what it takes to beat the odds. For those who have known Johnstone this would come as little surprise. Long known for her attention to detail and experimental palate she quickly developed a reputation in the early 2010's for her wine tasting and pairing classes. Indeed, I have often credited her on this blog for helping me to also develop and refine my preferences! If I had to choose an overall theme of the evening's fare it would be 'comfort'. There was a home-y warmth to the dishes that complimented the wines picked as well the subdued lighting. This is food that instantly evokes feelings of fellowship, friends and family, with combinations that are both familiar (rosemary rubbed Cornish Hen) and innovative (Pumpkin and Beet Salad - with a basil twist). Click through the below to see some of the offerings that were on hand that evening.   [random_content group_id=“88”] #### Taste Vinoteca: Available For Holiday Functions!   Looking for a smaller intimate space for Christmas Lunch & Dinner Parties? Check out Taste Vinoteca at Maraval Plaza! Customized menus for any style function. Call Lisa at 1 (868) 323-4830 to design your business or personal experience.   #### Taste Wednesdays Presents: Social Table   Learn More about Taste Vinoteca! • Taste Vinoteca - Lunch Menu (Trinidad & Tobago Restaurant Week) • Taste Vinoteca - Dinner Menu (Trinidad & Tobago Restaurant Week 2018) • Taste Vinoteca restaurant re-launches in new Maraval Plaza location #### Technical Difficulties! Well well well, look how allyuh get me in trouble! :lol: I finished last weekend feeling on top of the world. I had attended Taste T&T, met Lilandra and Chennette, and had given TriniGourmet a spanking hot new redesign. Yes, life was good. Then, Monday afternoon, in the middle of writing my recap of Taste T&T I got an error when I tried to save my draft. A 'suspended' error. I was most bewildered. But, don't worry my former webhost, let me know what was what. Apparently TriniGourmet was simply too popular for them to keep online so they had pulled it down, with no warnings or room for discussion. Charming! After 5 years of taking my money their only response was for me to find another host. So, I did :evil: It's taking me a while to recustomize everything (thankfully I regularly back up my blog, and had performed a backup just before everything went down so nothing was lost!). Please bear with me if you run into any snags. Even better, let me know if you do so I can fix them ASAP. Hopefully everything will be completely back on track within another day or two and my recap of Taste T&T will finally be up. Until then check out Chennette's review. I suppose in the end this is all a good sign though and in a perverse way it's kind of flattering, so I'm trying to take these 'growing pains' in that spirit :P #### Ten Secrets of Slow Cooker Success I love my slow cooker! I can prep early in the day, clean up the kitchen and just go about my normal routine knowing that come evening I'll have something hearty and HOT to fill myself (and my parents) with. However slow cooking is not as instinctive as I would have thought. There are quite a few little mistakes that I've made along the way and there are still some dishes I'm trying to make more flavorful, less watery etc. To that end I figured I would, from time to time, share soe of my accumulated Slow Cooking tips in a kind of ongoing series. If you have any tips that you'd like to share simply leave them in the comments, I"ll share them in the next installment (properly credited of course!) :D 1. When purchasing a crockpot, look for one with a removable liner (like mine!). They are much easier to clean. If you have a nonremovable liner, however, all is not lost! Line your crockpot with a cooking bag and you'll have no cleanup at all. Spray the inside of the liner with cooking spray before you fill it to make cleanup easier. 2. Never heat a crockery cooker, crockery liner or stoneware pot on an electric or gas range top surface burner. (Never place under a broiler either.) 3. Some crockpots have heat coils on the bottom. If your model does, it is best to place some of the vegetables at the bottom of the crockpot and then place the meat on top. The vegetables act as a grid and keep the meat from sticking after many hours of contact with the heated surface. 4. Read the use and care booklet to find out the temperatures for the different settings on your cooker. To cook foods safely, the heat control setting must be at least 180 F. If your cooker has a warming setting (140F-160F) for heating cooked foods, NEVER use this setting for cooking! 5. If asked to add wine/alcohol to a crockpot recipe use the 'good' stuff. This is even more important than in conventional cooking because the liquids in a crockpot don't have a chance to evaporate (so no flavour concentration of your sauces occurs). 6. Similarly, because the liquids in a crockpot don't boil away, if you are preparing a conventional recipe in your slow cooker use 30% - 50% less liquid than the recipe called for (unless you are cooking rice or making a soup). 7. Living on a mountain? When cooking at high altitude, be sure to allow an additional 30 minutes for each hour of cooking time specified in the recipe. Legumes typically take twice as long to cook at high altitude as at sea level. 8. Did you know that vegetables can take longer to cook in a crockpot than meat? For that reason cut them in 1/2 inch pieces before putting them in. 9. Leave your pot alone! The main advantage of slow cooking is that once you put that lid back on you can just walk away. You do not need to tend the pot. 10. Was your meal prepared in a crockery slow cooker? If so you don't want to store the crockery liner in the refrigerator. The change in temperature can be harmful to the finish. Dish the food into a refrigerator-safe container and store it that way instead. :) #### Tennessee Banana-Black Walnut Cake with Caramel Frosting (recipe) Made this 3 years back A Paula Deen Recipe We are still dating #### TGRWT #2 - Savoury Banana Fritters (recipe) Although this is the first time that I am sharing an entry to They Go Really Well Together (TGRWT) this is actually not the first time that I've created a recipe for this ongoing 'Molecular Gastronomy Project'. Unfortunately my first creation was so ghastly, so toxic, that I could barely swallow one bite and promptly attempted to discard it when my mother's frugality exploded and she insisted she would eat it (and did!) ... *shudder* Even though I was utterly exhausted today, after shipping out various orders, I was determined to meet this month's deadline, and to do so with something that was actually edible, and hopefully also tasty! This time around the challenge was to create/prepare a recipe that combined banana and parsley. [TGRWT] refers to flavour pairing of ingredients based on their content of volatile aroma compounds. The idea behind flavour pairing is that if two (or more) foods have one or more volatile compounds in common, chances are good that they might taste well together. My first thought was to create a banana stuffing, but that was more effort than I was willing to put out with my eyes already half closed, so I came up with these fritters instead. I was really impressed with how they came out, very soft and airy. Fresh out of the oil the parsley flavour is subtle, however it strengthens the long that the fritters sit. This is something to keep in mind, depending on how much you like parsley, and how you intend to serve the fritters. I think these would be perfect as appetizers with some mango or tamarind chutney. They would also make a lovely side to a dish of stewed chicken, or any other meat dish with lots of gravy. Definitely a win, and worth repeating :) I -will- tackle that banana stuffing idea at a later date though :) Savory Banana Fritters (a TriniGourmet original!) INGREDIENTS: 1 cup all purpose flour 2 tsp baking powder 2 cups oil for frying 1/2 tsp chopped parsley 1/2 tsp red pepper flakes 1 large overripe banana,mashed well 1/2 cup water 1/2 cup sugar pinch salt ground black pepper to taste METHOD: 1. Sift all dry ingredients together 2. Add well-beaten banana 3. Add sugar, water, pepper flaskes and parsley and stir to combine 4. Heat oil in a heavy pot 5. Drop banana batter into the hot oil by the spoonful and fry until golden brown. 6. Drain on kitchen paper towels Makes 14 fritters This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Thai Chicken Salad (San Francisco Chronicle's Top Recipe of 1986) This attractive salad from Bruce Cost has a wonderful interplay of bright, balanced flavors. The recipe calls for 1/2 teaspoon Sa-te oil or Chinese chile oil, but you can add a little more, if you like. Cost wrote for the Food section of the San Francisco Chronicle from 1986-1996. He is the author of Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam, Ginger East to West: The Classic Collection of Recipes, Techniques, and Lore and Big Bowl Noodles and Rice: Fresh Asian Cooking from the Renowned Restaurant (one of my all-time fave cookbooks! :)) INGREDIENTS: 1 whole chicken, cut into large pieces 1/2 cucumber 3 red or green chiles, seeded, cut into matchstick shreds 1/4 medium-size red onion, thinly sliced 1 heaping tablespoon fine matchstick shreds of fresh ginger 2 garlic cloves, minced 1/4 cup fresh lime juice 3 tablespoons Thai or Vietnamese fish sauce 5 teaspoons sugar 1/2 teaspoon salt, or more to taste 2 tablespoons peanut oil 1/2 teaspoon or more Sa-te oil or Chinese chile oil 1/2 cup fresh cilantro leaves Roasted, unsalted peanuts for garnish INSTRUCTIONS: Put the chicken into a pot with water to cover. Bring to a boil and skim the surface. Reduce the heat to medium and simmer for 5 minutes. Remove from heat, cover and let the chicken sit in the hot water for 25 minutes. Remove and let cool. (At this point, the chicken may be refrigerated overnight; reserve the stock for another purpose.) When the chicken is cool enough to handle, remove and discard the skin. With your hands, pull the meat apart into shreds about 1/4-inch wide and 1 1/2 inches long; put them in a bowl. Peel and seed the cucumber and cut it into matchstick shreds. Put these in a bowl with the chiles, onion, ginger and garlic and toss with the lime juice, fish sauce, sugar, salt and the oils and let sit for 30 minutes. Add these seasonings to the chicken and mix thoroughly. Stir in the cilantro leaves, garnish with peanuts and serve. Serves 6 Per serving: 220 calories, 30 g protein, 8 g carbohydrate, 8 g fat (2 g saturated), 86 mg cholesterol, 951 mg sodium, 1 g fiber. #### Thanksgiving Recipes - Island Style If I was to host a Tropical Thanksgiving, what would I serve? That question has been in my head with all the Thanksgiving promotions on the US television channels. So, for this post I thought that I would troll the ol blogosphere for Thanksgiving recipes with an 'island twist' that all can enjoy! It seems (from the telly) that everyone in the US celebrates Thanksgiving regardless of race, religion or creed, I find that really interesting. In my 5 years there I only ever experienced Thanksgiving once (my first year) so I was not really aware of how pervasive it is. Even though we don't have 4 seasons here (so phrases like fall and harvest are moot) I am a huge fan of pumpkin, squash, and roasted meats :) nyam nyam nyam! .. so without further delay here is my 'Island' Thanksgiving roundup, and hey retrocook they even include several recipes that incorporate Angostura bitters!! For those who follow the laws of kashrut not all the recipes are kosher but can easily be adapted through substitutions. Hope you enjoy them and maybe get some new ideas! :) Appetizers/Snacks Toasted Pumpkin Seeds Salads Creamy Coleslaw with Peppers and Sour Cream Main Courses Banana and Rice Stuffed Chicken (with Angostura bitters) Teriyaki Turkey (with Angostura bitters) Cardamom-scented Lamb with Mashed Sweet Potatoes Side Dishes Caribbean Stuffing (With Angostura Bitters) Pumpkin Soup (with Angostura Bitters) Roasted Spiced Sweet Potatoes Whipped Sweet Potatoes with Cardamom Scalloped Potatoes Carrot Moulds (with Angostura Bitters) Healthy Sweet Potato Casserole Desserts Mango Lassi Regina Schrambling's Almond-Cranberry Cookies King Arthur Flour's Fudge Pudding Cake Banana and Toffee Tarts (with Angostura bitters) Brioche Bread and Butter Pudding with Lime Marmalade (with Angostura bitters) Mango Fool (with Angostura bitters) Carrot Pudding (with Angostura bitters) Coconut Cake (with Angostura bitters) Island Style Bread and Butter Pudding (with Angostura bitters) Banana Pie with Angostura??? Sauce #### That Big Fat Banana Is A Plantain! (recipes) - Caribbean Beachcomber July/August 1969 So funny the things we take for granted sometimes. Growing up around plantains all my life it never occurred to me, until recently, that this fruit is almost completely unknown in many parts of the world! It was only through various conversations with people, primarily from Europe, and an episode of the recently concluded MasterChef US, that I realized that it was high time to shed a little light on this oh-so-versatile mainstay of many Caribbean, Latin American and African dishes. Or, to quote the title of the following article in my ongoing Caribbean Beachcomber 1969 series... "That Big Fat Banana Is A Plantain!". (click thumbnail to view original clipping) Transcript: That big fat banana is a plantain! Plantain is a versatile fruit which appears to be an over-sized banana. It can't be mistaken, however, since it is inedible unless cooked. It may be prepared when either green or ripe, but since the texture is very different depending upon its ripeness, consult your recipe before using the plantain. Tostones (Puerto Rican fried plantain chips): Cut the green plantain into 3/4 inch silces on the diagonal. Soak five minutes in salted water. Dry, fry in hot oil until beginning to brown, remove from pan and flatten using a glass or other rounded object, and return to the pan to finish frying. Chips can also be made by slicing the plantain very thin and frying in hot oil. Foo-foo (Barbados, Jamaica): Cook 4 or 5 green plantains in water without salt until soft. Peel them, cut into pieces and pound into a wooden mortar with a pestle. Dip the pestle in cold water frequently to prevent the plantain sticking. Pound until the paste becomes smooth and soft, mix with a little butter and salt if desired. Take out small balls of the foo-foo with a spoon dipped in cold water and serve with any creole soup, or reheat foo-foo in a hot oven. Conquintay flour is made by slicing green full plantains lengthways and laying them to dry on a board in the sun several days, turning occasionally (Or dry them in the oven at a low temperature). After 4 or 5 days, when dry and crisp, pound the plantains while still warm and sift through muslin or cheesecloth. The flour has a number of uses, including coo-coo: 1 cup conquintay flour, 1 cup water, 1/4 tsp. salt, butter. Boil water and salt, remove from fire and add flour. Mix it gradually and when smooth, replace on the fire and boil, stirring constantly. When thick, butter thickly and serve. In Jamaica, this is known as a version of "stamp and go." The green plantain can be cut into chunks and added to soups and stews. Boiled until tender in salt water, they are often used as accompaniment for salt fish in Jamaica, blood sausage in Puerto Rico. Plantains are also good roasted when green or just beginning to turn; many cooks serve them with butter added during the roasting period. Ripe plantains are excellent when cut in thin strips and fried until golden brown; Puerto Ricans call this side dish "amarillos". Sugar or a mixture of sugar and cinnamon sprinkled on the strips makes the dish a sweet addition to a meal. Ripe plantains are also very good baked until tender with butter. Puerto Rico's Dorado Hilton serves candied plantains: Select very ripe plantains, peel, make 3 diagonal dashes on each side and soak for 30 minutes in water to cover, using 1 tablespoon salt for each quart of water. Remove and drain well. Place plantains in greased shallow baking dish. Sprinkle with sugar and dot with butter. Cook in moderate oven (350 degrees) for 30 minutes. Turn, sprinkle again with sugar and dot with butter, and bake for 30 minutes longer. (Note: Cooking time depends upon size and state of ripeness of plantains. As a general rule, 30 minutes may be regarded as a minimum cooking time and 1 hour as the maximum.) The Jamaica Cookery Book recommends plantain tarts: Boil very ripe plantains until tender and let them cool. Mash them very smooth, sweeten to taste, adding spice (such as nutmeg or cinnamon) to taste. Then color the mixture a deep red with the juice of prickly pear (or food colouring). Use as filling for tart shells or pastry turnovers. Top 3 Plantain Recipes on Trinigourmet.com 1.Kelewele (recipe) Kelewele is a popular Ghanaian snack dish made from plantains.. 2. Plantain (or Moko) Baked In Orange Juice (recipe)(recipe) Plantain is rarely showcased this formally on dinner tables and it really is a shame. In this case, lengths of ripe plantain are oven-baked with orange juice and zest. The result is creamy, with a slightly caramelized exterior. 3. Fried Plantain (recipe) Fried Plantain is a simple snack that appears to be common on tabletops across the Caribbean. I’ve grown up eating them my father’s way which is to wait for the plantain skins to turn almost black before panfrying them on high heat, until they are slightly charred on the outside. Then, when done, immediately sprinkle the slices with brown sugar. YUM! Amazon.com Widgets #### That Caribbean Drought! The site CaribWorldNews.com recently published a piece on the current severe drought conditions which are affecting the Caribbean region. Here in Trinidad our reservoirs are at record lows. This combined with severe, chronic, bush fires has meant that food prices have continued to inflate. I keep waiting for the rains to come but am also reminded that it is not likely that this will happen before June. I shudder to think what will happen to our infrastructure and to the hills when that does happen. Recent years have brought record flooding, I suspect that this one will also be one for the books :( Excerpt: In Trinidad, the Water and Sewerage Authority has reported that reservoir levels are dropping to an unprecedented level. The country is now running on just about one third of its water supplies and there are now real fears that the country`s water supply will run out before June as levels in dams and reservoirs, traditionally around eighty per cent at this time of year are closer to forty per cent with the last significant rainfall in May 2009. Read "That Caribbean Drought" here. #### The 9 Best Ingredients To Use In Freezer Meals I love freezer meals! They allow me to have one, two, three (and sometimes more) dinners on hand for those days when I am running short on time, energy or both! Freezer meals offer numerous benefits that significantly enhance our busy lives. They streamline meal preparation, making it effortless to maintain a balanced diet even on busy days. They reduce the need for frequent grocery store trips and minimize food waste, as ingredients can be portioned and stored for later use. This not only saves money but also encourages healthier eating habits. Moreover, freezer meals come in a wide variety of options, catering to different tastes and dietary preferences. By providing delicious, ready-to-eat options at hand, freezer meals undoubtedly improve life by simplifying meal planning and granting more time for relaxation and enjoyment. When it comes to freezer meals, it's important to choose ingredients that freeze well and maintain their flavor and texture. Here are nine ingredients that are commonly used and work great in freezer meals: 1. Chicken: It freezes well and can be used in various recipes like casseroles, stir-fries, or soups. One-pot dishes like Pelau freeze extremely well! Remember to stick to dark meats like thighs and drumsticks as they are less likely to dry out when reheated. 2. Ground beef: Versatile and convenient for dishes like meatballs, chili, or lasagna. Why not try this recipe for Tyler’s Texas Chili. 3. Pasta: Cooked pasta holds up well in the freezer and is perfect for pasta bakes or one-pot dishes like Trinidad Macaroni Pie. 4. Beans: Whether cooked from scratch or canned, beans are excellent for soups, stews, or vegetarian meals. I like to pre-cook dried beans in bulk and divide them into 2-cup portions for freezing and later use. So economical! 5. Vegetables: Many vegetables can be blanched before freezing, making them suitable for stir-fries, soups, or side dishes. At the end of the week I look to see what vegetables I have in the fridge that may not get used soon and give them the blanch and freeze treatment. Fresh peppers, like these pimentos from my garden freeze extremely well, even without blanching! 6. Rice: Cooked rice can be frozen and used in fried rice, stuffed peppers, or as a side dish. 7. Cheese: Shredded or grated cheese freezes well and can be used in various recipes like casseroles or enchiladas. 8. Sauces and stocks: Homemade or store-bought sauces and stocks can add flavor to your freezer meals. Freeze them in 1 cup or 1/2 cup portions for easy use. 9. Herbs and spices: Freeze fresh herbs or spice blends in small portions to enhance the flavor of your dishes. BONUS TIP! Remember to label and date your freezer meals for easy identification and consume them within recommended storage times. Freezer labels like these make this task a breeze! #### The Absolute Best Caribbean Restaurants in Crown Heights Where to go for righteous rotis, judiciously spiced Jamaican jerk, and unbelievably good beef patties. Source: The Absolute Best Caribbean Restaurants in Crown Heights   NY Peeps! Would love to hear your thoughts on the Caribbean restaurants listed in this article? Yay? Nay? In-Between? :) Did they leave anyone out? Who do -you- recommend? I'm listening! Share your thoughts with me on Facebook and Twitter!     [random_content group_id=“85”] #### The Best Of TriniGourmet.com (May 2007) Here is a compilation of my most popular posts so far this year, as broken down by category :) Enjoy! Trinidad Saltfish Accra - recipe (#1 Appetizer, #1 Brunch, #1 Fish recipe) In Trinidad 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 of course bought it from street vendors. You can view the recipe here. Trinidad and Tobago Carnival: Part 8 - Machel Montano (#1 Article) Machel Montano HD and his band Xtatik have been the premier soca band in the Caribbean for more than a decade and have established themselves as the leading draw at major events in New York City , Miami , Toronto , and London and throughout the Caribbean Diasporas. Machel is recognized as the leading performer in the soca music genre and is highly regarded as well as a songwriter, producer and band leader. You can read this post here. Trinidad Stewed Beef with Herb Dumplings - recipe (#1 Beef recipe, #1 Entrée, #1 Meat recipe, #1 Stew) Trinidad Stewed Beef exemplifies the multicultural fusion nature of Trinidadian cooking. From the African influence of initially caramelizing meat, to the European addition of beer, to the presence of Asian soy sauce this dish has something for everyone! You can view the recipe here. Coquito (eggless) - recipe (#1 Beverage) What is Coquito you ask? Well it is basically Puerto Rico's version of Trinidad's Punch de Creme, the main difference is that they add coconut cream (thus the name)! IT'S SO YUM! You can view the recipe here. Trinidad Hops Bread - recipe (#1 Bread) Hops is the most basic of breakfast breads/buns here in Trinidad. I have no idea how it got its name, maybe it has to do with the lengthy yeast development stage before flour is added? Its distinctive smell, taste and shape I think are some of the earliest memories of morning for many a Trini child. You can view the recipe here. Trinidad Doubles - recipe (#1 Breakfast, #1 Multimedia post, #1 Pareve post, #1 Snack, #1 Vegetarian recipe) Trinidad doubles is the ultimate local street food. It's cheap. Usually hot/warm. Hearty. Filling. You can view the recipe here. Trinidad Macaroni Pie - recipe (#1 Cheese recipe, #1 Dairy recipe, #1 Pasta recipe, #1 Side recipe) This dish is a stereotypical part of the traditional Trinidadian Sunday lunch and is also offered in cubed form at BBQs and other casual outdoor functions. You can view the recipe here. Upside Down Chocolate Pudding - recipe (#1 Chocolate recipe, #1 Dessert) This is a great recipe for anyone entertaining on short notice (or on a budget), as well as for those who consider themselves "baking challenged". The recipe was a cinch to put together and seems to be practically foolproof in nature with results that are so decadent and beautiful that no one has to be any the wiser :) The pudding had a thin biscuit crust that covered a cake like fluffy layer that gradually got denser as it reached the thick creamy fudge like frosting on the bottom. YUM! You can view the recipe here. Naparima Girls' High School Cookbook - order online (#1 Cookbook, #1 Review post) For almost twenty years the Naparima Girls' High School Cookbook has been an integral part of Trinidadian homes, both locally and abroad. You can read more about it here. Sarina's Caribbean Rice and Peas - recipe (#1 Rice recipe) The genesis of this recipe came about when Nandita at Saffron Trail asked me to come up with a dish that could theoretically represent the West Indies Cricket Team at this year's Cricket World Cup, for an article she was developing. You can see the recipe here. Corn Soup with Cornmeal Dumplings (#1 Soup recipe) Corn soup is a street food favorite here in Trinidad, especially at carnival time when vendors ply large pots of it that they spoon into styrofoam cups outside of fetes and clubs. It's also popular as a Saturday lunch. You can view the recipe here. #### The Bitters Truth (Saveur Magazine) In an addendum to my previous post on Angostura Bitters, Saveur Magazine has an article entitled The Bitters Truth where their intrepid reporter tours the factory and learns about the history (and mystery) surrounding this almost 200 year old recipe! Excerpt: From the outside, the complex of warehouses and offices looked not just imposing, but impenetrable. I approached a security officer standing vigil at the gate, and he pointed me towards the main building. I nodded at him, walked inside, and requested a pass from a second sentinel sitting behind what appeared to be bulletproof Plexiglas. Security cameras recorded my every move, and I could see myself - sneakers, baggy shorts, Hawaiian shirt - in the monitors. With very little trouble, I convinced him that I was a harmless tourist. He handed me the pass and buzzed the front door open. I was in! Continue reading "The Bitters Truth" #### The Bon Appetit Cookbook: More than 1,200 of the Magazine's All-time, Best-loved Recipes The Bon Appetit Cookbook: More than 1,200 of the Magazine's All-time, Best-loved Recipes The Boston Globe says: "There's a new addition to the category of doorstop cookbooks -- which includes the venerable "Joy of Cooking and the timeless The Gourmet Cookbook. Bon Appetit bills itself as "America's favorite food and entertaining magazine " and is celebrating its 50th birthday with the 800-page "The Bon Appetit Cookbook" containing some 1,200 recipes. It tips the scales at 4 1/2 pounds. That's about the same weight as a roasting chicken (for which there are half a dozen recipes). If I had to sum up the "Bon Appetit" approach, it's this: simplify, multiply, and serve. Most of the recipes feed a gluttonous family of four well; many will serve twice that number. For a week while testing this cookbook, our refrigerator brimmed with leftovers, only a fraction of which could be dispatched the next day at lunchtime." Order now from Amazon.com and get a free 1 year subscription to Bon Appetit magazine with your purchase! Sample recipes include: Grilled Asian-Style Scallop and Asparagus Salad; Pomegranate, Beet, and Blood Orange Salad; Herb- and Garlic-Crusted Beef Tenderloin with Red and Yellow Bell Pepper Relish; Cranberry-Orange Cheesecake with Chocolate Crust #### The Fascinating History of KFC in Trinidad & Tobago KFC Sponsored Bus Stand, Churchill-Roosevelt Highway, outside Trincity Mall (2009) I remember the mutual culture shock on an American friend’s face when I was living away and lamenting the fact that for such a First World country, how come KFC in the USA didn’t deliver?!? She apparently had never thought about it, and was quite surprised to learn that in Trinidad KFC delivery is par for the course. “That’s it!” she said, “I’m moving to Trinidad!” “To have chicken delivered to your house?” “Hells yeah!” Hells yeah, indeed :) That conversation, as lighthearted as it was, perfectly captures something profound about KFC Trinidad. What seems ordinary to us—delivery service, pepper sauce as standard, the Zinger sandwich we have enjoyed for decades—is actually extraordinary when you look at the bigger picture. My American friend’s surprise made me realise just how unique our relationship with KFC truly is. When I think about KFC Trinidad today, I don’t just think about fried chicken or convenient delivery (though yes, just dial your area code followed by 0777, and dinner is sorted). I think about late-night limes with friends, the satisfying crunch of that golden coating, and the way mixing pepper sauce and ketchup into a dipping sauce transforms every bite into something magical. For over fifty years, KFC Trinidad has been more than just a fast food chain on our islands. It has become part of our cultural fabric, woven into our celebrations, our everyday meals, and yes, even our national identity. Today, I want to take you on a journey through the remarkable history of KFC Trinidad, from its humble beginnings in St James to becoming the birthplace of global menu innovations. Whether you are a Trini who has been enjoying KFC for decades or are someone curious about our unique relationship with this American franchise, this post will reveal why KFC Trinidad holds such a special place in our hearts and our culinary landscape. Table of Contents The Historic 1973 Opening That Changed Everything Trinidad Invented the KFC Zinger in 1984 We Have More KFC Outlets Per Capita Than Anywhere Else The Independence Square Branch Was One of the Busiest in the World Trinidad Pioneered the Drive-Thru Concept for KFC The Pepper Sauce Tradition That Makes KFC Trinidad Unique Fresh, Never Frozen: Our Quality Standards Community Integration Over Five Decades Other Trinidad Innovations That Went Global What Makes the Trinidad Experience So Special 1. The Historic 1973 Opening That Changed Everything I can only imagine the excitement that must have filled the air on 26 June 1973 when the very first KFC Trinidad location opened its doors on Western Main Road in St James. The anticipation had been building, and when opening day finally arrived, scores of customers lined up eagerly, ready to experience something entirely new to our islands. This was not just another restaurant opening. This was the beginning of what would become one of the most successful KFC franchises in the entire world. The Jaycees business partners who formed Prestige Holdings Limited, to bring KFC Trinidad to life, had no idea they were creating history. They simply saw an opportunity to introduce something special to Trinidad and Tobago. What made this opening so significant: It was Trinidad & Tobago’s introduction to international fast food culture The demand exceeded all expectations from day one It set the foundation for what would become a 50-plus year love affair with the brand Local entrepreneurs took ownership of an American concept and made it authentically ours The success was immediate and undeniable. Within a short time, the franchise expanded to 15 restaurants across both islands, proving that Trinbagonians had fully embraced this new culinary option. Little did anyone know that this was just the beginning of innovations that would eventually influence KFC operations around the globe. Essential Kitchen Tools for Fried Chicken Lovers If you want to create your own perfect fried chicken at home, here are some tools that will help you achieve restaurant-quality results: 1. Lodge Cast Iron Dutch OvenThis Dutch oven maintains consistent heat for that perfect golden crust. Cast iron is what gives you that satisfying crunch, and the depth helps prevent oil splatter while you cook. 2. ThermoPro TP03 Digital Instant Read Meat ThermometerNever overcook your chicken again. This affordable thermometer ensures your chicken reaches the safe internal temperature of 165°F while staying juicy inside. 3. Presto 05420 FryDaddy Electric Deep FryerFor those who want consistent results without the guesswork, this electric fryer maintains the perfect temperature automatically. It is compact, affordable, and perfect for smaller batches. 2. Trinidad Invented the KFC Zinger in 1984 Here is something that fills me with immense pride every single time I think about it: the KFC Zinger, that spicy, crispy chicken sandwich that has become a global sensation, was invented right here in Trinidad and Tobago in 1984. https://www.youtube.com/watch?v=R5op9R1MikM Let that sink in for a moment. A menu item that is now sold in 120 countries around the world, with Australia alone selling 22 million Zingers annually, was born on our twin islands. The innovation came from KFC Trinidad’s desire to marry the classic chicken sandwich with the hot and spicy recipe that Trinbagonians already loved. The Zinger’s journey from Trinidad to the world: Created in Trinidad in 1984 as a local menu innovation Became so popular that KFC began rolling it out to other Caribbean markets Eventually expanded to over 120 countries worldwide Took 33 years to finally launch in the United States in 2017 Remains one of KFC’s most successful menu items globally What strikes me most about this story is how it reflects our Trinbagonian spirit of innovation and our understanding of what makes food truly satisfying. We knew that chicken needed that kick, that perfect balance of spice and crunch. We weren’t content with ordinary, we wanted extraordinary, and we created it. https://www.youtube.com/watch?v=xHz_1D6bTAM The Zinger represents more than just a sandwich. It symbolises how Trinidad and Tobago, despite our small size, can create innovations that resonate with the entire world. It is a reminder that great ideas can come from anywhere, and that our culinary instincts and preferences have global appeal. 3. We Have More KFC Outlets Per Capita Than Anywhere Else This is the statistic that always makes people do a double take: Trinidad and Tobago has more KFC outlets per person than any other country in the world. With a population of approximately 1.4 million people and somewhere between 55 to 60 KFC Trinidad restaurants across both islands, we have achieved a level of market penetration that is simply unmatched. To put this in perspective, you are never far from a KFC Trinidad location, no matter where you are on either island. This remarkable density speaks volumes about our relationship with the brand and how thoroughly it has been integrated into our daily lives. Why this matters: It demonstrates the incredible success of the local franchise model It shows how deeply KFC Trinidad has become part of our food culture It reflects the consistent quality and appeal that keeps customers coming back It proves that Trinbagonians have made KFC their own in a way that few other nations have Some might wonder why we love KFC Trinidad so much. Is it just the convenience? The consistency? The taste? I believe it is all of these things combined with something deeper: the way KFC Trinidad has adapted to our palates, our preferences, and our culture. It is not just an American import; it has become authentically Trinbagonian. 4. The Independence Square Branch Was One of the Busiest in the World I remember hearing stories about the legendary Independence Square KFC Trinidad location in Port of Spain. This branch was not just busy by local standards; it was competing with and often surpassing KFC locations in major first-world cities around the globe in terms of daily transactions. https://www.youtube.com/watch?v=VjKVAYJLr0U Think about that for a moment. A KFC in downtown Port of Spain was processing more orders, serving more customers, and generating more revenue than branches in cities ten or twenty times our size. What makes this location so successful: Prime downtown location accessible to office workers and shoppers Consistent quality that keeps customers returning Fast, efficient service even during peak hours Strategic positioning near major bus routes and transportation hubs The perfect blend of convenience and reliability This success story is not just about one location. It reflects how KFC Trinidad has mastered the art of understanding local customer behaviour, peak times, and preferences. It shows the level of operational excellence that Prestige Holdings has maintained over decades. 5. Trinidad Pioneered the Drive-Thru Concept for KFC In 1980, four years before we invented the Zinger, KFC Trinidad introduced another innovation that would become standard across the franchise: the drive-thru concept. We were the first market among Caribbean and Latin American franchises to implement this convenience feature. I think about how revolutionary this must have been at the time. The idea that you could order your food without leaving your car, perfect for our climate and our lifestyle, was brilliant. It changed the way people thought about fast food in Trinidad and demonstrated once again that our market was not just following trends, we were setting them. The impact of the drive-thru innovation: Made KFC Trinidad more accessible during rainy season Appealed to families with young children Reduced wait times and improved customer experience Set a new standard that other franchises would follow Showed that KFC Trinidad understood local needs and preferences This innovation, like the Zinger, demonstrates that KFC Trinidad has always been more than just a franchise following corporate mandates. It has been a testing ground for ideas that would eventually spread throughout the entire KFC system. 6. The Pepper Sauce Tradition That Makes KFC Trinidad Unique Now we’re getting to something that is deeply personal to me: the pepper sauce. When I visit KFC Trinidad, I always, and I mean always, mix their house-brand pepper sauce with ketchup to create what I consider to be the perfect dipping sauce. This combination of sweetness and heat is something I look forward to every single time. What makes this so special is that providing pepper sauce as standard is so Trinbagonian. You will not find this at KFC locations in most other countries. This is KFC Trinidad understanding that we need our heat, that our palates demand that kick, that perfect balance of flavour that pepper sauce provides. My personal dipping sauce technique: Start with a base of ketchup (about half your container) Add pepper sauce to taste (I like a 1:1 ratio, but adjust based on your heat tolerance) Mix thoroughly The sweetness of the ketchup balances the heat perfectly Every bite becomes an experience, not just a meal This is more than just a condiment choice. It represents how KFC Trinidad has localised the experience, how they have honoured our culinary traditions and preferences. It’s a small detail that makes an enormous difference in how we experience and enjoy their food. 7. Fresh, Never Frozen: Our Quality Standards One of the reasons KFC Trinidad maintains such high standards and customer loyalty is their commitment to using fresh, never-frozen chicken that is prepared daily in each store. This is not just marketing speak; this is a genuine commitment to quality that you can taste in every bite. I appreciate this attention to detail because I know the difference between chicken that has been frozen and thawed versus chicken that has been fresh from the start. The texture is different, the moisture content is different, and ultimately, the taste is different. KFC Trinidad has maintained this standard for over fifty years, and it shows. Why fresh chicken matters: Better texture and moisture retention Superior flavour that frozen chicken cannot match Demonstrates respect for customers and commitment to quality Requires excellent supply chain management and daily preparation Sets KFC Trinidad apart from many other fast food chains This commitment to quality is part of why KFC Trinidad has achieved such remarkable success. Trinbagonians know good food, we have high standards, and we can tell when corners are being cut. KFC Trinidad has never made that mistake. They have maintained their quality standards even as they have expanded across both islands. 8. Community Integration Over Five Decades What touches me most about the KFC Trinidad story is not just the business success or the menu innovations. It is how thoroughly the brand has integrated itself into our communities over more than fifty years. KFC Trinidad has been there for educational initiatives, student support programmes, Carnival sponsorships, sporting events, Christmas donations, flood relief efforts, and so much more. The Harvest initiative, which works to reduce food waste while supporting food security, represents the kind of thoughtful community engagement that makes KFC Trinidad more than just a restaurant chain. They employ over 3,000 people across both islands, providing careers and opportunities in the food service industry. Community involvement includes: Supporting local schools and educational programmes Sponsoring cultural events like Carnival Providing disaster relief during floods and emergencies Creating employment opportunities for thousands of Trinbagonians Investing in food security initiatives Long-term commitment to corporate social responsibility This is what transforms a franchise into something that feels like it belongs to us. When a company invests in the community for over fifty years, when they show up during difficult times, when they create opportunities for our people, they become part of the social fabric. That is what KFC Trinidad has achieved. 9. Other Trinidad Innovations That Went Global The Zinger might be the most famous KFC Trinidad innovation, but it is far from the only one. We were also the first market to launch Hot and Spicy Chicken among Caribbean and Latin American franchises. This was another example of KFC Trinidad understanding what Trinbagonians wanted before the rest of the world caught on. https://youtube.com/shorts/WgYKwLtE3mg?si=E1tH13WJkGhOMkIV The Cruncher sandwich is another Trinidad creation that eventually went global. Once again, our market proved to be a testing ground for ideas that would resonate with customers worldwide. There is a pattern here: Trinidad innovates, the world follows. Trinidad’s track record of KFC innovations: The Zinger sandwich (1984) - now in 120 countries Hot and Spicy Chicken - pioneered for the region The Cruncher sandwich - another global success Drive-thru concept (1980) - first in Caribbean and Latin America Various menu adaptations that influenced other markets This track record of innovation demonstrates something important about Trinidad and Tobago. We are not just consumers; we are creators. We do not just accept what is given to us; we imagine what could be better, what could be more suited to our tastes, and we make it happen. KFC Trinidad has been wise enough to recognise this spirit and harness it for innovation. 10. What Makes the Trinidad Experience So Special After exploring all these facts and innovations, the question remains: what makes the KFC Trinidad experience truly special? Why do Trinbagonians have such an emotional connection to this franchise? Why do people in the diaspora bring KFC from Trinidad to family members abroad? The answer, I believe, is complex and beautiful. It is partly about the quality and consistency. It is partly about the innovations and adaptations that make it feel authentically ours. It is partly about the memories we have created around KFC meals, the celebrations, the late-night limes, the comfort during difficult times. And yes, it is definitely about the convenience of being able to dial your area code followed by 0777 and have hot, fresh chicken delivered right to your door. Elements that make KFC Trinidad special: Consistent quality maintained over fifty-plus years Menu innovations created specifically for our palates The pepper sauce tradition that honours our love of heat Fresh, never-frozen chicken prepared daily Strategic locations that make it accessible everywhere Delivery service that is efficient and reliable Deep community integration and social responsibility The emotional connections and memories we have built But I think there is something even deeper at work here. KFC Trinidad represents how we, as Trinbagonians, take something from outside and make it thoroughly our own. We do not just adopt foreign things wholesale; we adapt them, we innovate on them, we season them with our own spirit until they become part of our identity. This American franchise has been absorbed into our culture, transformed by our tastes, and made into something uniquely ours. Frequently Asked Questions About KFC Trinidad When did KFC first open in Trinidad?KFC Trinidad opened its first location on 26 June 1973 in St James on Western Main Road. The opening saw scores of excited customers lined up to experience this new dining option. Who invented the KFC Zinger?The KFC Zinger was invented in Trinidad and Tobago in 1984 as a local innovation combining KFC’s chicken sandwich with their hot and spicy recipe. It is now sold in 120 countries worldwide. How many KFC locations are in Trinidad and Tobago?Trinidad and Tobago currently has between 55 to 60 KFC locations across both islands, giving us more outlets per capita than any other country in the world. What makes KFC Trinidad different from other countries?KFC Trinidad offers house-brand pepper sauce as standard, uses fresh never-frozen chicken prepared daily, provides efficient delivery service, and has created several menu innovations including the Zinger and Cruncher that later went global. Is KFC Trinidad really the most profitable?While specific financial data varies, the Independence Square branch was historically one of the highest-grossing KFC locations globally, and Trinidad and Tobago has the highest market penetration of KFC restaurants per capita in the world. How do I order KFC delivery in Trinidad?Simply dial your area code followed by 0777 to reach KFC delivery. This convenient system has been in place for years and is something many other countries still do not offer. Final Thoughts: More Than Just Fried Chicken As I reflect on the remarkable history of KFC Trinidad, I am struck by how much it reveals about us as a people. We are innovators who refuse to accept the ordinary. We are proud of our culinary traditions while remaining open to new influences. We transform what we adopt, we make it our own, and sometimes, we make it better. The story of KFC Trinidad is not just about a successful franchise. It’s about how food becomes culture, how business becomes community, and how something foreign can become fundamentally local. It’s about the pepper sauce we add to everything, the innovations we create, the standards we refuse to compromise, and yes, the convenience of having hot chicken delivered right to our door. Whether you enjoy KFC Trinidad regularly or only occasionally (like me), whether you have your own special sauce combination or stick to the classics, whether you prefer dining in or calling that familiar number (area code plus 0777), we are all part of this story. For over fifty years, KFC Trinidad has been there for our celebrations, our everyday meals, our late-night cravings, and our moments of comfort. So the next time you visit a KFC Trinidad location or place a delivery order, take a moment to appreciate this remarkable history. Mix your pepper sauce with your ketchup (trust me on this one), savour that perfectly crispy coating, and remember that you are participating in a food tradition that is uniquely, proudly, authentically Trinbagonian. Join the Conversation: Share Your KFC Trinidad Story I would love to hear about your relationship with KFC Trinidad. What are your earliest memories of visiting? Do you have a special sauce combination like my pepper sauce and ketchup mix? Have you introduced KFC Trinidad to friends or family from abroad? What is your go-to order, and why? Have you ever shocked someone from another country with our delivery service or other unique features? Here is how you can continue this conversation: Share this post with someone who will appreciate the history Tag me on social media when you create your own perfect dipping sauce Subscribe to TriniGourmet for more deep dives into Trinidad and Tobago food culture And if you are interested in exploring more about authentic Trinbagonian flavours, cooking techniques, and food history, make sure to explore the other resources here on TriniGourmet. We are building something special together, a community that celebrates, preserves, and elevates Caribbean cuisine. Thank you for joining me on this journey through the fascinating history of KFC Trinidad. Here’s to the next fifty years of innovation, flavour, and that perfect combination of pepper sauce and ketchup that makes every meal just a little bit better. Sweet han’ fuh so! 🇹🇹 #### The Gift of Harvest The bounty keeps on coming :) Mangoes and avocados, fresh from one of our neighbour's country estates. #### The History of the Pineapple Upside-Down Cake (with recipe) It seems hard to believe that the Pineapple Upside Down cake has not always been with us, however in reality canned pineapples were not available until 1903 when Jim Dole of the Hawaiian Pineapple Company (now Dole Pineapple) perfected a way to tin them. So where did people get the idea of putting fruit at the bottom of a cake pan? Well this technique has been around since the Middle Ages. Traditionally made with apples, cherries and other seasonal fruit upside down cakes were often made in cast-iron skillets on top of the stove. The use of pineapple (and an oven) was just the newest most novel twist, an ode to twentieth century technologies and notions of convenience. Indeed it did not take long for the recipe to work its way into the American housewife's repertoire. By 1925 the Hawaiian Pineapple Company (1925) was receiving 2500 recipes for Pineapple Upside Down Cake when it asked people to submit creative ways to prepare pineapples. Only 2 decades after the introduction of the canned pineapple the Pineapple Upside Down Cake had become a pop icon! While rooting around in old women's magazines I found a Gold Medal Flour ad with a full-page, four-color picture of Pineapple Upside-Down Cake--a round cake with six slices of pineapple, candied red cherries, and a brown sugar glaze. The date: November 1925." ---American Century Cookbook: The Most Popular Recipes of the 20th Century, Jean Anderson The next year (1926) the Hawaiian Pineapple company capitalized on the popularity of the Pineapple Upside Down Cake by running a national ad campaign featuring the recipe. Further solidifying its place in culinary history :) So are you ready to try your hand at this American classic? Why not check out this recipe for Pineapple Upside-Down Cake from Retro-food.com :) ! #### The Joys of Breadfruit Steamed breadfruit, smoked herring sauce, avocado Mmmm breadfruit. It really borders on the obscene how much I love this thing... Every time one comes our way I make a promise that I will photograph it properly, as well as its preparation. Inevitably something always comes up that prevents me from getting those key initial photos. Fortunately this time around I was able to get a few more shots before the fruit was completely eaten up :D This time around my mom steamed the breadfruit (a yellow heart jackfruit as she called it). We enjoyed it, as shown above, with a smoked herring sauce that my father prepared and slices of avocado... So simple but what a medley of flavours! The next day I sliced some of the leftover wedges of breadfruit into fairly thick chunks and fried em :) (shown below). Roasted breadfruit chips are sublime but truth be told I don't think I could tell you what my favourite way to enjoy breadfruit is, they're all so good. What are your faves? :) From Wikipedia: Breadfruit (Artocarpus altilis) is a tree and fruit native to the Malay Peninsula and western Pacific islands. It has also been widely planted in tropical regions elsewhere. It was collected and distributed by Lieutenant William Bligh as one of the botanical samples collected by HMS Bounty in the late 18th century, on a quest for a cheap high-energy food source for British slaves in the West Indies. Steamed breadfruit(left), Fried Breadfruit chips (right) #### The Lighthouse restaurant celebrates Indian Arrival I've been meaning to visit the Lighthouse restaurant for quite some time now. This series may be just the thing to get me there :) I love the waterfront ambience at Crews Inn, especially at sunset as the outlines of the numerous yachts slowly turn into charcoal silhouettes :) I have temporarily forgotten the name of the patisserie at Crews Inn but when I went (shortly after they had opened) I was very pleased by their offerings. #### The Many Faces of the Coconut Am I the only who loves to look at the different faces in brown coconuts? :) Ever since I was small I've been mesmerized at the range of expressions they have as you roll them from side to side! It's not hard for me to create dialogues to match... yes I was am an idle child. :P Coconuts are really wonderful things and so I think they will be the perfect topic for this week's Weekend Herb Blogging, hosted this time around by a dear friend of this site, Rachel of Rachel's Bite. I realize that most people not in a tropical setting don't realize that coconuts don't only come in brown and small, they also come in green and big :D Green coconuts which are younger, are used for their water and jelly, whereas brown coconuts are old and the jelly has now hardened into the crunchy sweet 'meat' that most of you are familiar with :) Here in Trinidad coconut vendors can be found at various locations selling fresh coconut water from nuts that they chop in front of you. YUM! :) If, like me, you also like the jelly, you can ask for a nut with water and jelly :) Then when you are finished drinking the water the vendor will chop a piece of the shell for you to use as a 'scoop' before splitting open the nut so you can get at the insides :) Here's a pic of green coconuts that I took at the Port of Spain market earlier this year. This pic is one in a looong Market series that I am yet to post :( In due time... :) From GlobalGourmet.com: Coconut has been called the most useful tree in the world. Rope, soap, wine, textiles, baskets, cups and bowls, medicines and boat and building materials—all are byproducts of the versatile coconut palm. The fruit of the coconut tree is equally as versatile, producing a wide range of cooking ingredients. The brown, hairy coconuts sold in western markets are not what you see growing on a tree. The coconut "nut," the item commonly sold in western markets, is actually a drupe: a fruit with a hard stone (cherries and peaches are also drupes). But you must go through several layers before reaching the nut. The coconut layers start with an outer shell that is smooth and ivory or gray when ripe. Beneath that lies a brown, hairy husk of loose, coarse fibers. This husky layer covers a hard, brown woody shell, with a small triangle of three indented "eyes." Under this layer is a thin brown skin, which protects the interior kernel, where the white coconut meat and juicy liquid center reside. The coconut palm is believed to hail from Malaysia and now grows throughout the Pacific Rim, India, parts of Africa, the Caribbean and South America. #### The Naparima Girls' High School Cookbook   I still remember the day I was handed my first copy of the Naparima Girls’ High School Cookbook. I was preparing to leave Trinidad for Smith College, filled with excitement and nerves, and someone I loved placed it in my hands with a knowing smile. “You’ll need this,” they said. They were right. Over the years, I’ve cooked my way through this iconic volume, from the classic comfort of stewed chicken to the delicate folds of paratha roti, and in doing so, I’ve connected not just with recipes—but with generations of women, culture-bearers, and home cooks who understood that food is one of the most powerful ways we preserve our heritage. This cookbook is more than a collection of instructions. It’s a rite of passage. It’s a time capsule. And for many of us in the diaspora, it’s a tangible link to home. Whether you’re a seasoned cook, a curious foodie, or a Trini abroad craving a taste of your roots, let me walk you through why the Naparima Girls’ High School Cookbook has become the de facto culinary bible of Trinidad & Tobago—and how it can guide, ground, and inspire your own kitchen journey. Step 1: Understanding the Legacy of the Naparima Girls’ High School Cookbook Officially titled The Multi-Cultural Cuisine of Trinidad & Tobago and the Caribbean, this cookbook first appeared in 1988 as part of Naparima Girls’ High School’s Diamond Jubilee celebrations. The editorial committee—Mrs Polly Indar, Mrs Dorothy “Bunty” Ramesar, and Mrs Sylvia Bissessar—meticulously curated and tested recipes submitted by members of the Naparima community. Their aim was ambitious but clear: to reflect the full range of our nation’s diverse culinary traditions in one comprehensive volume. Step 2: A Celebration of Multicultural Flavour What makes Trinbagonian food so extraordinary is its rich cultural fusion. African, Indian, Indigenous, European, Chinese, and Middle Eastern influences come together in bold and beautiful harmony. The Naparima Girls’ High School Cookbook captures this with over 500 recipes—from everyday staples like dhal and stewed chicken to celebratory dishes like kurma and black cake. It’s this depth and range that makes it such an invaluable culinary companion. Step 3: User-Friendly and Beginner-Inclusive One of the cookbook’s greatest strengths is its accessibility. Recipes are logically grouped into sections—meats, seafood, vegetables, desserts, beverages—and the instructions are clear and easy to follow. The 2002 revised edition even includes nutritional information. Whether you’re cooking solo for the first time or teaching your children your favourite recipes, this structure supports and guides you, every step of the way. Step 4: Preserving and Passing Down Culinary Traditions Some of the recipes in this book have been passed down through families for generations. By compiling them, the cookbook has helped preserve a collective culinary memory. For those of us living outside Trinidad & Tobago, it’s more than nostalgic—it’s essential. It keeps us grounded in our identity and allows us to share that identity with others at the dinner table. Step 5: Then and Now – How the Cookbook Has Evolved While the original edition had a modest, practical “copybook” appearance, the 2002 version embraced glossy pages, vivid photographs, and updated, health-conscious versions of traditional favourites. I must admit, I still feel an affection for the no-nonsense charm of the original. But I also appreciate how the revisions have helped the cookbook stay relevant and reflective of contemporary tastes. Step 6: How to Get Your Copy Because of its reputation, the cookbook can be hard to find. It’s often sold through limited retail channels or directly via Naparima Girls’ High School. However, if you’re serious about learning Trinbagonian cuisine—or gifting someone a piece of cultural gold—I strongly recommend you seek it out. It’s one of the best culinary investments you’ll ever make. Conclusion: A Legacy That Lives in My Kitchen To this day, every time I reach for my dog-eared copy of the (original) Naparima Girls’ High School Cookbook, I feel a deep sense of grounding. It’s more than a cookbook—it’s a symbol of a time in my life when I was young, wide-eyed, and setting off into the world with a suitcase full of hope and little else. After years abroad, I made the conscious decision to return to Trinidad—not just to live here, but to make my home truly mine. To root myself in the rhythms, flavours, and rituals that raised me. And the Naps Cookbook, as every Trini affectionately calls it, remained right there with me—reliable, familiar, splattered with coconut milk and scribbled with substitutions and reminders. That said, as I’ve deepened my culinary practice and grown more precise in my technique and expectations, I’ve come to believe that Sylvia Hunt’s iconic “Legacy of Our People” (now thankfully back in print), and Jassie Singh’s excellent “The Culinary Heritage of Trinbago: Our Seasonal and Traditional Foods” are both superior in scope, content, and recipe detail. Their instructions are more thorough, their flavour profiles often more refined, and their breadth of coverage nothing short of impressive. But here’s the thing: excellence doesn’t erase affection. The Naparima Girls’ High School Cookbook will always have a place on my shelf—and in my heart. It was there when I needed it most, when I was learning not just how to cook, but how to hold on to something sacred while far from home. It’s part of my personal and cultural DNA. A rite of passage. A culinary passport. Whether you’re discovering it for the first time or flipping back through its pages with floury fingers and a heart full of nostalgia, let it be what it’s always been: a reminder that our culture is delicious, diverse, and worth preserving—one recipe at a time. Have a favourite Naparima recipe? Or a memory tied to this cookbook? I’d love to hear about it! Share your story in my Discord (head over to the #sweethan channel under “Feast and Flavour”) —I’m always inspired by the ways we keep our culture alive, one dish at a time. Ready to bring even more Trini sweetness into your kitchen? Download my FREE ebook “7 Sweet Trini Treats” – a lovingly curated guide featuring easy-to-make, classic desserts from our islands. Whether you’re new to Caribbean cooking or a seasoned pro, these recipes will add warmth and nostalgia to your table. Download your copy now! Let’s keep our traditions alive, one sweet bite at a time Recommended Trini Kitchen Essentials & Cookbooks These are my personal picks—items I use, love, and recommend. Shopping through these links helps support TriniGourmet at no extra cost to you! Trinidadian Cookbooks: The Naparima Girls’ High School Cookbook (Classic Edition) Sylvia Hunt’s Cooking (if unavailable, try local sellers or reprints) The Culinary Heritage of Trinbago by Jassie Singh Sweet Hands: Island Cooking from Trinidad & Tobago by Ramin Ganeshram Essential Kitchen Tools: Tawa (for Buss-Up-Shut and Roti) Mortar & Pestle (for Green Seasoning) Deep Pot for Pelau & Callaloo Rolling Pin & Dough Board Set Stainless Steel Measuring Cups & Spoons Staple Ingredients for Trini Flavours (especially abroad): Chief Curry Powder Trinidad-Style Green Seasoning Want even more curated finds? Visit my full TriniGourmet Amazon Storefront here: www.amazon.com/shop/trinigourmet #### The Nut Roaster Yet another find that I thought I'd share, it's been getting some good reviews! :) The Back to Basics PCNR Nut Roaster gives you the ability to quickly and easily create a favorite snack in your own kitchen. Intended for glazing a variety of hard nuts, the stove-top Nut Roaster's unique and durable design enables the glazed nuts to mix evenly by a simple turn of the top-mixing handle. Ready in only 10 minutes, glazed nuts make a tasty treat, are ideal as salad toppers, are great on ice cream, and also fun to make as gifts for any occasion. #### The Sephardic Table - Pamela Grau Twena The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews So with all these Christmas recipes that I've been posting you probably think that Christmas is the main holiday that is coming up in my life. Nothing could be further from the truth, you see I don't even celebrate Christmas, but since the food is non-denominational like the rest of the country I consider it part of my national heritage. Being of the Jewish (and kosher) persuasion I don't prepare ham and garlic pork though, so those who have reached this site looking for those recipes I do offer my humblest apologies but I have to draw the line somewhere! :) So now that I've mentioned Judaism you can then presume (correctly) that in the midst of posting these traditional Trinidadian Christmas recipes I am also preparing my own lesser known Caribbean Hanukkah menu. Which is where the above book comes in very handy! The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews focuses on the cuisine of the Jews of Southern Europe, the Mediterranean, the Middle East, North Africa and India. I enjoy this book because being of Sephardic descent I try to bring this ancient heritage into focus as much as I can. Most of the books coming out of the US seem to focus on Ashkenazic heritage and cuisine (i.e. that of the Jews of Northern and Eastern Europe). Unfortunately since boiled beets, noodles and potatoes is not really my idea of culinary heaven this leaves me feeling rather left out. The dishes in The Sephardic Table: The Vibrant Cooking of the Mediterranean Jewsare much more familiar to me because they draw on the cuisines of the communities who came to populate Trinidad throughout its long history of immigration. Spices such as cumin and coriander abound. Seafood dishes and vegetarian options are plentiful, and there are even menu planning guides for the major holidays. As I've been asked to provide some of the savory offerings to this year's potluck I've been thumbing through it even more intently recently and I think I've narrowed the possibilities to the following fave dishes that Twena offers. • Moroccan Eggplant Salad • Tomato and Pepper Salad • Baked Fish with Chickpeas • Turnovers stuffed with Chickpea Filling • Savory Turnovers (Borekas) • Eggplants stuffed with Chickpeas and Mint Being a Sephardic book Twena does not mention latkes (an Ashkenazic Chanukah standard and a fave of mine as well). However, because Chanukah is the celebration of oil, and I'm not doing desserts this time around, I will probably make a batch of latkes as well (if not for the potluck, for my own celebration). Of course you know I'm gonna have to put my Trini-Sephardic spin on them, so I"ll probably add some spices, sweet potatoes/carrots, cilantro, hot peppers... you get the idea... Once I've finished the final plan I'll be sure to let you all know! :) The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews Book Description: Pamela Grau Twena's introduction to Sephardic culture began on a blind date. Her future husband came from a family of Iraqi Jews who had immigrated to Israel. She was a non-observant Jew from Hollywood whose encounters with Jewish food had been limited to her grandmother's matzoh ball soup, a semiannual brisket, and an occasional cheese blintz. Twena's mother-in-law ushered her into a world of flavorful dishes. Captivated, she coaxed out the recipes, which had been passed through generations but never written down. Beginning with her husband's extended family, she went on to interview members of the Sephardic community (the term for Jews with ancient roots in Spain), persuading them to open their kitchens to her and divulge their coveted recipes. The result is a collection of 175 of Twena's favorite recipes from Morocco, Libya, Algeria, and Tunisia in North Africa; from the Ottoman communities of Turkey, Rhodes, and Greece; from Syria, Lebanon, Egypt, Iraq, and Iran in the Middle East; #### The Trinidad 'Nutsman' (video) In Trinidad the nutsman is a fixture on the street food scene and at sporting events. Sometimes he moves around with a cart, other times with a tray around his neck. Yet others have roadside stands, like the man in the above clip from the bookmann. As you can see people line up, prepared to wait, if a particular vendor's reputation has dubbed his roasting style worthy. You can get your nuts plain, salted, or honey roasted. :) Click here to see another nutsman in action (note that the nuts are transported on the back of his modified bicycle!) #### The Trinidad 'Nutsman' pt. 2 (video) Earlier this year I showed you all a Trini nutsman, as they often appear when stationed on street corners. Nutsmen however can also be found on the move, as this video will show :) This particular nutsman should be familiar to all who travel through Morvant junction. Something that may be of interest to others is the fact that vendors of various goods can often be found at main intersections along the highway that this road leads to (the Churchill-Roosevelt). These vendors ply their goods to drivers when in traffic or stopped at a red light. As a result, from your car you can purchase everything from newspapers to herbs, vegetables, fruits, and as you can see here nuts. Most recently I have even seen some wheeling small insulated containers containing cold soft drinks. Entrepreneurship at its best! :) The Government deems these activities as illegal, but I think it takes a lot of initiative and stamina to brave the hot sun and put in these hours of honest labour. I think they should leave the small vendors alone and focus their time, energy and money on those who are dealing with the big dollars and spoiling the country with drugs and gangs! Click here to see another nutsman in action (note that the nuts are transported on the back of his modified bicycle!) #### The Ultimate Cassava Pone Recipe for Sweet Trini Cravings A Legacy in Every SliceWhat is Cassava Pone?A Brief History: The Cultural Roots of Cassava PoneIngredients Breakdown: What You’ll Need & WhyThe Texture Secret: How to Get It Moist, Not MushyMy Favourite Tools for Making Cassava PoneStep-by-Step Cassava Pone RecipeServing Suggestions: From Tea Time to Sunday TablesVariations to Try (Without Losing the Magic)Troubleshooting: Don’t Panic, Just AdjustLegacy & Love: Why This Dish Deserves to Be Passed On There’s a certain magic in revisiting the flavours of your childhood. A kind of alchemy that happens when scent, memory, and tradition collide in your kitchen. For me, few dishes encapsulate that feeling quite like cassava pone. Not quite a pudding, not quite a cake—pone lives in a category all its own. It’s dense yet silky, earthy yet sweet. And when made properly, it’s one of the most comforting, indulgent treats you’ll ever experience. As someone who has spent decades exploring and mastering the rich culinary traditions of Trinidad & Tobago, I consider pone to be one of our most understated national treasures. It’s not flashy or elaborate. It doesn’t rely on fancy techniques or obscure ingredients. But it is layered with culture, resilience, and love. And that, to me, is the heart of Caribbean cooking. That quiet sense of celebration—of history being passed on, one forkful at a time. Today, I want to help you recreate that feeling. Whether you’re a Trini living abroad, a curious home cook exploring Caribbean cuisine, or someone simply craving a moist, moreish bite of nostalgia, this cassava pone recipe is for you. It’s my own take on a beloved classic—streamlined for the modern kitchen, but steeped in authenticity. I’ll walk you through every step, share my shortcuts, and even include a few family secrets along the way. Trust me: by the time this is over, you won’t just have a pone in the oven—you’ll have a deeper connection to one of the Caribbean’s most beloved desserts. Let’s get into it. Mmm, pone. A sinfully sweet childhood memory. Not a pudding, not a cake, but something somewhere in between. Pones are usually made from root vegetables—you can also make them with carrots, sweet potatoes, and pumpkin. This time around, I decided to try my hand at the most popular local version made from cassava. Cassava is intriguing in that, although it appears excessively dry in its raw state, once baked, it melts and morphs into a wonderful ‘gelatinous gloop.’ As a lazy, modern lady, I decided to buy my cassava pre-peeled and frozen. I saved even more time by handing the duty of grating over to J. Boys as human food processors? Who knew! All I really had to do at this point was mix and stir. That’s the lovely thing about pone—it’s pretty much foolproof. The only thing you have to worry about is overbaking it. You don’t want it to dry out, as part of the decadence is the creamy, moist texture. Follow these instructions to the tee, and your batter may seem slightly fluid when the oven timer goes off. Have no fear—as long as there is a good crust and the batter is more like firm jelly than milk, you should be alright. Make sure to let the pone cool completely before cutting. All will be well. A Legacy in Every Slice Cassava pone is more than just a dessert; it’s a slice of our heritage, a comforting embrace from generations past. This moist, spongy, coconut-flecked treat has graced our tables for decades, bringing families together over its rich flavours and textures. In this post, I’ll guide you through the journey of understanding, preparing, and perfecting this beloved dish. What is Cassava Pone? Cassava pone is a traditional Caribbean dessert, particularly cherished in Trinidad and Tobago. It’s a dense, pudding-like confection made primarily from grated cassava and coconut, infused with a medley of spices. The result is a harmonious blend of sweet, spicy, and creamy flavours that dance on the palate. Unlike typical cakes or puddings, cassava pone occupies a unique space in the dessert world, offering a texture that’s both chewy and moist. A Brief History: The Cultural Roots of Cassava Pone Cassava, also known as yuca or manioc, has deep roots in Caribbean cuisine, introduced by indigenous peoples long before colonial times. Its resilience and versatility made it a staple, leading to the creation of various dishes, with cassava pone being a standout. Traditionally, this dessert was prepared during special occasions and communal gatherings, symbolising unity and shared heritage. The incorporation of coconut and spices reflects the rich tapestry of cultural influences that have shaped Caribbean culinary traditions. Ingredients Breakdown: What You’ll Need & Why To embark on this culinary journey, gather the following ingredients: Cassava (1 lb, grated): The star of the dish, providing the unique texture and subtle flavour. Brown Sugar (1¼ cups): Adds sweetness and a hint of molasses depth. Nutmeg or Mace (½ tsp): Imparts warm, aromatic notes. Dried Coconut Flakes (½ pack): Enhances the coconut flavour and adds texture. Hot Water (2 cups): Helps in blending and achieving the desired batter consistency. Coconut Milk (1 cup): Lends creaminess and enriches the coconut essence. Melted Butter (2 tbsp): Adds richness and aids in achieving a moist texture. Raisins (½ cup, optional): Introduce bursts of sweetness and chewiness. Salt (½ tsp): Balances and enhances all the flavours. Ginger (1 tsp): Offers a zesty kick, complementing the sweetness. Cinnamon (1 tsp): Adds warmth and depth. Vanilla (1 tsp): Rounds out the flavour profile with its sweet aroma. For those with limited access to fresh cassava, frozen pre-peeled cassava is a convenient alternative without compromising the dish’s integrity. The Texture Secret: How to Get It Moist, Not Mushy Achieving the perfect texture is paramount. Here’s how: Grating Consistency: Finely grated cassava ensures even cooking and a smooth texture. Moisture Balance: While the batter might seem slightly fluid post-baking, it sets upon cooling. Avoid the temptation to overbake; a firm crust with a jelly-like centre is ideal. My Favourite Tools for Making Cassava Pone Looking to make your cassava pone experience smoother and stress-free? These are my go-to kitchen essentials that help me get the job done—especially when I’m short on time! (As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting TriniGourmet!) 1. Grater with Safety Handle Skip the scraped knuckles—this box grater is sturdy, safe, and ideal for prepping root veg like cassava. Shop it on Amazon 2. Frozen Grated Cassava (if available in your region)Prefer skipping the grating altogether? Look for pre-grated frozen cassava for a time-saving shortcut! 3. Non-Stick Baking PanTo get that perfect crust without sticking, I swear by this non-stick pan. It’s also easy to clean.Get the pan here 4. Mixing Bowl Set with Pour SpoutsThese nesting bowls with spouts make it easier to mix and pour your batter without the mess.Shop the set 5. Measuring Cups & Spoons SetAccuracy is key—especially with spices and liquids. This set is simple, durable, and a must-have.Buy now 6. Silicone Spatula SetGreat for mixing and scraping every last bit of batter from the bowl—these are heat resistant too!Check them out 7. Dried Coconut FlakesIf you can’t find fresh or frozen grated coconut, these unsweetened flakes do the job beautifully.Add to cart 8. Caribbean Spices Bundle (Cinnamon, Nutmeg, Ginger)Bring your pone to life with authentic spice blends. This Caribbean-inspired bundle has it all.Order the spice bundle Step-by-Step Cassava Pone Recipe Here’s my tried-and-true cassava pone recipe, passed down and perfected with a few lazy-modern-lady twists. Trust me—if I can do it with frozen cassava and a helper named J doing the grating, so can you! Trinidad Cassava Pone Makes: 6 generous servings 1¼ cups brown sugar1 lb. raw cassava (grated)½ tsp. nutmeg or mace½ pack dried coconut flakes (approx. 2-3 oz)2 cups hot water1 cup coconut milk2 tbsp. melted butter½ cup raisins (optional)½ tsp. salt1 tsp. ground ginger1 tsp. cinnamon1 tsp. vanilla extract Combine the grated cassava with the milk, sugar, and spices in a large bowl. Mix well.Add raisins (if using), coconut flakes, hot water, and melted butter.Stir briskly and taste to check sweetness. Add more sugar if needed.Pour into a greased Pyrex or baking dish. (I used a dark non-stick pan, so I lowered my oven from 375°F to 350°F.)Bake at 375°F (190°C) for 45–50 minutes, until the top is golden and there’s a firm crust.Let it cool completely before slicing into squares or diamonds. Pro Tip: Your batter will feel a little soft or jiggly when the timer goes off. That’s okay! As long as there’s a solid crust and the centre feels like firm jelly—not watery—you’ve nailed it. Pone is all about that moist, almost pudding-like centre. Serving Suggestions: From Tea Time to Sunday Tables Cassava pone isn’t just for dessert. It’s a vibe. A moment. A mood. Serve it: With afternoon tea or coffee, especially on a rainy day when you need a sweet pick-me-up. As a post-Sunday-lunch treat, when the house is full and laughter’s in the air. With a dollop of vanilla ice cream or whipped cream—not traditional, but decadently divine. At room temperature or chilled from the fridge. The flavours deepen overnight! Variations to Try (Without Losing the Magic) Once you’ve mastered the classic cassava pone recipe, feel free to make it your own: Add pumpkin or sweet potato alongside cassava for extra depth. Swap raisins for chopped dates or cranberries for a twist of tartness. Spice it up with a dash of clove or allspice. Drizzle with a spiced rum glaze if you’re feeling fancy and festive. Remember: cassava pone is forgiving. It’s a gentle reminder that not all baking has to be exact or fussy. Troubleshooting: Don’t Panic, Just Adjust Pone too dry? You may have overbaked it or used too little liquid. Next time, reduce baking time slightly or increase your coconut milk. Too wet? It may need a few extra minutes in the oven. Make sure your oven was fully preheated. Too bland? Cassava is mild, so make sure your spice and sugar levels suit your taste. Don’t be afraid to adjust. Top not browning? Move your dish up a level in the oven or turn on the broiler for a final 1–2 minutes (but watch closely!). Legacy & Love: Why This Dish Deserves to Be Passed On There’s something deeply nostalgic about cassava pone. For me, it’s the sound of foil being unwrapped at family gatherings, the scent of cinnamon wafting from the kitchen, and the slight stickiness of a square being passed around. It’s not just food—it’s storytelling, shared history, and survival. In our fast-paced world, there’s something beautifully grounding about returning to dishes like these. They remind us that not everything needs to be rushed or reinvented. Some things are perfect just the way they are—simple, soulful, and made with love. Now that you’ve unlocked the secret to making cassava pone—your kitchen might just become the new family gathering spot. Ready to sweeten the deal? Grab my free eBook, “7 Sweet Trini Treats,” featuring this recipe and other mouth-watering delights that’ll have everyone knocking at your door. #### The Ultimate Curry Chicken - Trinidad Style (video) Few chicken recipes are as embedded into a Trinidadian's culinary psyche as curry chicken. In the following video Chef DEX offers an entertaining and informative approach to his "Ultimate Curry Chicken" dish. Watch and become a pro as you follow his very spirited step-by-step guide to preparing this local specialty in your home! (Oh how I love YouTube!). I will be providing my own local curry chicken recipes and picture guides in the coming weeks as well. :) #### The Ultimate Stew Roundup   The Ultimate Stew Roundup is now available online. My submission was Trinidad Stew Beef with Herbed Dumplings :) Do check out the many other entries from around the world :) Unfortunately the roundup page does not display properly on my system. I have written the blog owner about it. Hope you have better luck than me :) #### Thinking About Grilled Cheese Sandwiches The first time I gave grilled cheese sandwiches serious thought as a culinary rallying force was when I initially came across Kalyn Denny's South-Beach centered blog 'Kalyn's Kitchen' some time in 2006. In it she posted a passionate response to columnist Pete Well's article in Food & Wine "In the Belly of the Blog" where he stated that the major of food blogs amount to little more than dull meanderings about cheese sandwiches. Having never really had grilled cheese sandwiches outside of my own home, I found her argument interesting, but had nothing to judge it against. After a few moments of ponderous silence, I filed the article in the back of my head under 'curious' and went on with daily life. Then early last year I passed by a friend's house around lunchtime. She offered to make some grilled cheese sandwiches and I was thrilled. Cheese, two slices of bread, and a microwave, what could be snappier right? Wrong. Imagine my shock as she turned on her gas-top stove and started buttering the bread on both sides! Unable to disguise my amazement she asked me if I had never made it that way before? Then continued, that it really was the best way to make grilled cheese, as the butter gave the bread additional flavour and a lovely color. Made sense :) However when I asked her when she was going to put the pepper sauce, it was -her- turn to look aghast! I guess there are as many ways to make grilled cheese sandwiches as there are grilled cheese sandwiches :lol: How do you enjoy yours? #### This Month’s Best Trinidad Breakfast Deal is at Bird + Palm Café!  I believe in savoring life’s simple pleasures. A quiet morning, the first sip of a perfectly brewed herbal tea, the warm embrace of a meal that’s both comforting and indulgent. Breakfast, for me, isn’t just about fueling my body—it’s about starting my day with intention, joy, and a touch of elegance. So when I tell you I’ve found one of the best Trinidad breakfast deals in recent memory, know that I don’t say it lightly. Last week, I met one of my best friends for a late breakfast at the Hotel Normandie’s Bird + Palm Café in St. Ann’s. I needed a break—a moment to slow down, breathe, and reconnect. What I found was more than just a meal; it was a hidden oasis, a retreat from the everyday chaos, and an experience I can’t wait to share with you. The $65 EZ-Peezy Breakfast Special is running all this month, and it’s honestly one of the best-kept secrets in Port of Spain. If you love affordable luxury, great food, and a serene ambiance, keep reading. This one’s for you. A Trinidad Breakfast Experience Worth Slowing Down For The first thing you need to know about Bird + Palm Café is that it’s not your typical bustling Trinidad breakfast joint. It’s a sanctuary. 📍 Tucked away at the back of the Hotel Normandie, this little gem feels like a secret hideaway. The moment you step inside, the world outside melts away. ✨ Floor-to-ceiling glass panels bathe the space in natural light ✨ Lush greenery and warm wooden tones create a cozy, tranquil vibe ✨ A poolside view adds to the feeling of relaxation and escape It’s the kind of place where you can sit back, sip your coffee, and let time slow down—exactly what I needed before diving back into my packed schedule. And then, the food arrived… What’s Included in the EZ-Peezy Breakfast Special? For just $65, this breakfast deal is truly unmatched. Here’s what’s included: ✅ Unlimited drinks—coffee, tea, fresh juices ✅ Access to the buffet—fresh fruit, cereal, muffins, and strudels ✅ One a la carte dish of your choice My friend ordered the fried bakes and pumpkin choka, while I went for the chicken sausage, an omelet, and three pancakes. And let me tell you—we were both completely satisfied. https://youtu.be/iAjZI5BNHUo 1. Fried Bakes & Pumpkin Choka (My Friend’s Pick) ✔️ Light and flaky bakes—not the heavy, greasy kind ✔️ Pumpkin choka was seasoned beautifully—smooth, soft, and subtly spiced ✔️ Mild heat level—perfect for those who don’t love spice (but if you’re a pepper mouth, ask for sauce on the side!) https://youtube.com/shorts/zbA-T24REvU?feature=share 2. Omelet, Sausages & Pancakes (My Pick) ✔️ The omelet was perfection—cooked evenly with no overdone patches (trust me, eggs are easy to mess up!) ✔️ Juicy, flavorful chicken sausage ✔️ Soft, airy pancakes—soaked up the syrup beautifully without being dry I have to give a special shoutout to Chef Karen, whose attention to detail was clear in every bite. And our lovely server from Mauritius, who made our morning even brighter (and indulged my attempts at French conversation—merci beaucoup!). No Surprises, Just Pure Enjoyment If you’ve ever dined out and been hit with unexpected service charges or hidden fees, you know how frustrating that can be. But here? What you see is what you get. ✔️ The $65 price is truly inclusive—no last-minute additions to the bill ✔️ Portion sizes are generous—enough to feel satisfied, but not overly stuffed ✔️ Service is warm and unhurried—you can actually relax and enjoy your meal I left feeling rejuvenated, happy, and 100% convinced that I had just found my new favorite breakfast spot. Who Should Try This Trinidad Breakfast Special? This is perfect for: ✔️ Anyone who loves a peaceful, elegant dining experience ✔️ Busy professionals looking for a mid-morning escape ✔️ Foodies who appreciate quality meals at great prices ✔️ Solo diners who enjoy treating themselves ✔️ Friends catching up over a slow, satisfying breakfast How to Experience the EZ-Peezy Trinidad Breakfast Before It’s Gone 📅 This special runs until the end of the month! Don’t miss your chance. 📍 Location: Bird + Palm Café, Hotel Normandie, St. Ann’s 📞 Reservations: Call 373-8362 / 680-0825 to book your spot Final Thoughts: A Morning Well-Spent Breakfast isn’t just about food—it’s about nourishing your soul, setting the tone for your day, and creating moments of joy. And that’s exactly what the EZ-Peezy Breakfast at Bird + Palm Café offers. From the serene atmosphere to the delicious, well-prepared dishes and unbeatable value, this is one breakfast experience I’ll be returning to again and again. Whether you’re looking for a quiet solo retreat, a cozy morning with friends, or simply a break from the usual breakfast routine, this is one spot worth adding to your list. If you’re in Port of Spain and want to treat yourself to a luxurious yet affordable breakfast, now is the perfect time to check out Bird + Palm Café. And when you do—I’d love to hear about your experience! 📸 Tag me on Instagram @TriniGourmet and show me what you ordered! Let’s keep the conversation going and celebrate the best of Trinidad’s food scene together. #### Tins and Things As I had mentioned last year (oh it feels surreal to say that!) every year my Aunt brings over her famed Trinidad Black Cake in the same tins that she has kept them in since I can remember. That is one of the tins above. We have not opened it yet, as we eat all the other Black Cakes that have been brought over to us by friends before we deign to touch hers :D Once we do I'll update this post with a pic of the slice :) I had wanted to do a shot of the various slices so you could see the tonal variations between cooks and all but you know what? I ate em instead :P #### Tiramisu Cake Holy MOLY! After several months where chocolate desserts have reigned supreme, a challenger has risen to claim the throne! It's been a while since I've submitted an entry for Tuesdays with Dorie. The funny thing is that I have made entries (most notably the Chocolate Amaretti Torte) but I just haven't been able to find the time to edit the photos and write them up. Same ol', same ol'. This time however I couldn't let the deadline pass! This cake is Dorie's take on tiramisu, but, as the title alludes, in cake form. This was the first time I've worked with mascarpone and I think I'm in love. It's so light and smooth, and reminds me of clotted cream (a rather unhealthy love of mine :) ) I now have a half tub left over, any suggestions on what I should use it for? :) This recipe, like all of Dorie's that I've tried to date. Was a cinch to assemble. Don't be daunted by the various components and stages. They look much more elaborate on paper! The first stage is making 2 vanilla layer cakes. Then soaking them with a rich liqueur-laced espresso sauce. Don't worry if the sauce seems very bitter and intense. It mellows out considerably once absorbed by the cake. A mixture of liqueur, whipped cream and mascarpone cheese forms the basis of the filling, and Dorie veers a tad from convention by including chopped chocolate. I was a little worried that the chocolate would be too crunchy, as I love tiramisu for its creamy smoothiness, but this wasn't the case at all :) To finish things off the cake is 'iced' with leftover espresso sauce, liqueur, whipped cream and mascarpone cheese and the top finished with a dusting of cocoa. I really recommend that you chill the 'icing' a bit so that it holds to the cake :) And voila! There it is :) Let it sit for at least 3 hours, preferably overnight, for all the flavours to meld and serve! :) This cake is best served at room temperature. So slice it and let it sit for about 15 minutes before letting others dig in. Bon Appetit! :) For this Tiramisu Cake Recipe turn to pages 266-268 of Dorie Greenspan's Baking: From My Home to Yours or visit Megan of My Baking Adventures #### Top 10 Chicken Recipes on TriniGourmet.com (September 2010) 1. Oven BBQ Chicken (recipe) Although there is no substitute for BBQ from the grill, oven-baked chicken recipes are in my eyes are perfectly acceptable substitute as the results of this recipe will testify! 2. Ultimate Curry Chicken - video Few chicken recipes are as embedded into a Trinidadian’s culinary psyche as curry chicken. In the following video Chef DEX (not connected to TriniGourmet!) offers an entertaining and informative approach to his “Ultimate Curry Chicken” dish. Watch and become a pro as you follow his very spirited step-by-step guide to preparing this local specialty in your home! 3. Jamaican Fricassee Chicken (recipe) Jamaican fricassee chicken is one of my mother’s favorite dishes. The end result looks quite similar to Trinidad Stewed Chicken (something I should post soon!) but the taste is quite different due to the sweet peppers and the lack of sugar browning (a technique my mother says she never knew before moving to Trinidad). 4. Quick Coconut Chicken Pelau (recipe) A good pelau is a work of art and this version is a quicker truncated version of the classic recipe that retains the authenticity and method of preparation. However, if time and inclination permit, I highly recommend that you prepare this recipe in the more lengthy time-honored manner embodied by my father’s recipe Bertie’s Trinidad Pelau (see #9) 5. Bertie's Trinidad Pelau (recipe) Now my father is a man with a very narrow cooking repertoire, but what he does do he does well. You’ve already experienced his truly excellent pepper sauce, so why not give this one a try? :) This recipe is his as he gave it to me when I moved off to college 6. Trinidad Chicken Chow Mein (recipe) Chicken chow mein is a perennial fave of mine, especially with PLENTY of soy sauce :) 7. Kung Pao Chicken (recipe) A very simple fiery and flavourful chicken dish that comes together quickly. The most unexpected part of the flavour medley is the candy-like sweetness of the fried (until charred) sweet peppers. 8. Coconut Chicken Curry (recipe) I love recipes that come together in a flash with minimal prep and cleanup. This is one of those recipes and it was delicious! :) 9. Festive Chicken Fried Rice (recipe) What do you do when your pantry is nearing critical shortages and you only have a little bit of chicken in the fridge? Cook up a quick, filling, and EXTREMELY tasty fried rice! The mushrooms, chicken, and rice can all be prepared the night before or in advance to speed things along. It goes together -very- quickly and is a favorite in my home! :D 10. Sarina's Savoury Peanut Chicken (recipe) This recipe is a crunchy and surprisingly savoury delight. Contrary to my expectations the peanut flavour was quite muted as was the mint and mustard, in fact none of the flavours particularly stood out. Instead they formed a harmonious backdrop, enhancing the chicken without overpowering it. #### Top 3 Appetizers on TriniGourmet.com (June 2007) 1.Trinidad Saltfish Accra - recipe Trinidad accra are puffy fried dough balls, made of a highly seasoned dough into which shredded saltfish has been mixed. I've had it at weddings, gatherings, and of course bought it from street vendors. You can view the recipe here. 2.Trinidad Pholourie - recipe Pholourie are basically little balls of split pea flour fried and served in a thin sweet chutney sauce (usually mango or tamarind). You can buy them in little paper bags with the sauce in a little plastic bag included. So yum. When I was working in Port-of- Spain I would often buy a pack of pholourie and a doubles for my breakfast. So the yum! Pholourie is not restricted to roadside vendors though, I've also eaten them as hors d'oeuvres at weddings and other events. You can view the recipe here. 3. Sarina's Miniature Hot Pepper Soufflés - recipe Bite-sized and creamy, these cocktail-worthy concoctions also provide subtle (and unexpected) heat. View the recipe here. #### Top 3 Fish Recipes on TriniGourmet.com (July 2007) 1.Trinidad Saltfish Accra - recipe Trinidad accra are puffy fried dough balls, made of a highly seasoned dough into which shredded saltfish has been mixed. I've had it at weddings, gatherings, and of course bought it from street vendors - view this popular fish recipe here. 2. Trinidad Buljol (recipe) Yet another saltfish recipe! :) Buljol is without a doubt one of my favorite breakfast foods. I love the way that the saltiness of the dried shredded cod plays off the cool wetness of the tomatoes and the spicy shreds of scotch bonnet peppers. It is a simple topping that needs little accompaniment - view this popular saltfish recipe here. 3. Fried Bake and Fish (recipe) ‘Shark n Bake’ is -the- ultimate beach food here in Trinidad (although it can be bought in other places as well). Its epicentre (where i’ve been told the dish was also first created) is Maracas Bay (which is also the most popular beach on the island). Many beach seekers who are going to other beaches on the North Coast will stop at Maracas en route, to pick up their ‘Bake n Shark’ before proceeding to their ultimate destination. - recipe here #### Top 3 Posts on TriniGourmet over the last 30 days (June 2007) 1. Gub Gub 'Navy Bean' Salad with Feta Cheese (recipe) Filling. Nutritious. Flavourful! :) - recipe here 2. Fudgy Chocolate Cake ‘Brownies’ (recipe) This recipe wins on every front. It calls for very simple basic ingredients (most of which should already be in your pantry), it takes no time to put together, cleanup is minimal and the taste is OUT OF THIS WORLD. Amazingly enough, these brownies only get better the longer they sit. Fresh out of the oven they are light, airy, and oh so chocolatey… but as they sit they slowly get moister and fudgier… oh the decadence. - recipe here 3. Savoury Banana Fritters (recipe) I was really impressed with how these came out, very soft and airy. Fresh out of the oil the parsley flavour is subtle, however it strengthens the long that the fritters sit. This is something to keep in mind, depending on how much you like parsley, and how you intend to serve the fritters. I think these would be perfect as appetizers with some mango or tamarind chutney. - recipe here #### Top 3 Trinidadian Recipes on TriniGourmet (April 2007) 1. Trinidad Doubles Trinidad doubles is the ultimate local street food. Cheap. Hot. Hearty. Filling - recipe here 2. Trinidad Saltfish Accra Here in Trinidad 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 of course bought it from street vendors. - recipe here 3. Trinidad Macaroni Pie This dish is part of the traditional Trinidadian Sunday lunch and is also offered in cubed form at BBQs and other casual outdoor functions. Feel free to play around with the proportions. - recipe here #### Top 3 Vegetarian Recipes on TriniGourmet.com 1. Trinidad Doubles - recipe Trinidad doubles is the ultimate local street food. It's cheap. Usually hot/warm. Hearty. Filling. You can view the recipe here. 2. Ciabatta Bread - recipe This recipe for Ciabatta Bread creates a very light loaf, soft and chewy on the inside with a thin crunchy rustic crust. I made it for my mom’s birthday and it was a huge hit. I hope it will be a hit with you as well You can view the recipe here. 3. Trinidad Macaroni Pie - recipe This dish is a stereotypical part of the traditional Trinidadian Sunday lunch and is also offered in cubed form at BBQs and other casual outdoor functions. You can view the recipe here. Amazon.com Widgets Want even more Vegetarian recipes? Check out the Vegetarian/Vegan Section of Veni Mangé: The Trinigourmet Amazon Bookstore! #### Top 5 Cake Recipes on TriniGourmet.com (updated October 2010) 1. Trinidad Black Cake (recipe) Black Cake in Trinidad is a Christmas tradition. Made predominantly of alcohol drenched prunes, currants and raisins, variations abound 2. Mango Cake (recipe) This mango cake is very light and elegant in appearance, especially when topped with a dash of icing sugar. The batter is topped with brown sugar and butter which crystallizes to form a delicate streusel topping and the slivers of ripe mango settle themselves throughout the batter forming succulent counterpoints of sweetness. 3. Espresso Cake (recipe) Light, moist and incredibly intense in flavour this recipe for Espresso Cake hides one little ’secret’, wholewheat flour! If you’ve never tried wholewheat flour in a dessert recipe I strongly suggest that you give it a try. It adds a whole other level of richness without any of the heaviness that you might expect. 4. Upside Down Chocolate Pudding (recipe) The recipe was a cinch to put together and seems to be practically foolproof in nature with results that are so decadent and beautiful that no one has to be any the wiser. The pudding had a thin biscuit crust that covered a cake like fluffy layer that gradually got denser as it reached the thick creamy fudge like frosting on the bottom… YUM! 5. Fudgy Chocolate Cake 'Brownies' (recipe) This recipe wins on every front. It calls for very simple basic ingredients (most of which should already be in your pantry), it takes no time to put together, cleanup is minimal and the taste is OUT OF THIS WORLD. Amazingly enough, these brownies only get better the longer they sit. Fresh out of the oven they are light, airy, and oh so chocolatey… but as they sit they slowly get moister and fudgier… oh the decadence. Amazon.com Widgets For more cake recipes check out the Bread, Baking and Dessert section of Veni Mangé - The Trinigourmet Amazon Store! #### Top 5 Curry Recipes on TriniGourmet.com (September 2008) I love curries of every shade and flavour, however like most Trinis my default curry is the deep ochre Madras-style curry that is integral to the appearance and taste of local curried dishes. Although some of the below dishes do not come from a traditional Trinidadian culinary context, Madras-styled curries are what I used. A fusion of sorts? ;) 1. Trinidad Doubles - recipe Trinidad doubles is the ultimate local street food. It's cheap. Usually hot/warm. Hearty. Filling. You can view the recipe here. 2. Ultimate Curry Chicken - video Few chicken recipes are as embedded into a Trinidadian’s culinary psyche as curry chicken. In the following video Chef DEX (not connected to TriniGourmet!) offers an entertaining and informative approach to his “Ultimate Curry Chicken” dish. Watch and become a pro as you follow his very spirited step-by-step guide to preparing this local specialty in your home! 3. Vegetable Curry In A Hurry - recipe This has to be one of my favorite recent recipes. Its twist (for me) comes from the addition of mango chutney near the end. This really gives it a sweet n savoury kick that is hard for others to put their finger on. You can view the recipe here. 4. Coconut Chicken Curry - recipe I love recipes that come together in a flash with minimal prep and cleanup. This is one of those recipes and it was delicious! What is it with the combination of coconut milk and curry? You can view the recipe here. 5. Curried Pumpkin and Rice (recipe) This dish came up as a whim on my part. I quite like it and think it makes an attractive side to a meat entr???e. It’s also great all by itself (as I sometimes have it) :) #### Top 5 Desserts on TriniGourmet.com 1. Upside Down Chocolate Pudding - recipe This is a great recipe for anyone entertaining on short notice (or on a budget), as well as for those who consider themselves baking challenged. The recipe was a cinch to put together and seems to be practically foolproof in nature with results that are so decadent and beautiful that no one has to be any the wiser :) The pudding had a thin biscuit crust that covered a cake like fluffy layer that gradually got denser as it reached the thick creamy fudge like frosting on the bottom :) YUM You can view the recipe here. 2.Trinidad Barfi Barfi is one of those traditional Indo-Trinidadian sweets that one consumes when attending many a Hindu or Moslem celebration. You can view the recipe here. 3.Trinidad Goolab Jamoon Goolab jamoon is a sweet finger food that is commonly served at Indian weddings, pujas and other celebrations here in Trinidad. It is made from a creamy fragrant dough that is deep fried and then drizzled with a reduced sugar syrup that quickly crystallizes on the doughy puffs providing both sweetness and sparkle. 4.Goolab Jamoon Pudding What to do when you have leftover Goolab Jamoon? Make pudding! This recipe also works with stale doughnuts :) 5.Trinidad Black Cake Black Cake in Trinidad is a Christmas tradition. It is also the traditional Groom's cake at weddings. • This post has been submitted to the ProBlogger Top 5 Project. #### Top 5 Fish Recipes on Trinigourmet (as of September 2009) 1. Trinidad Saltfish Accra (recipe) Accra is a puffy fried dough ball, made of a highly seasoned dough into which shredded saltfish has been mixed. 2. Fried Bake 'n Fish (recipe) ‘Shark n Bake’ is -the- ultimate beach food here in Trinidad (although it can be bought in other places as well). Its epicentre (where i’ve been told the dish was also first created) is Maracas Bay (which is also the most popular beach on the island). Many beach seekers who are going to other beaches on the North Coast will stop at Maracas en route, to pick up their ‘Bake n Shark’ before proceeding to their ultimate destination. 3. Caramelised Onion and Anchovy Tarts (recipe) This savoury tart recipe from Australia's Donna Hay has received rave reviews from everyone who has tasted it :) 4. Trinidad Buljol (recipe) Salted codfish, tomatoes and the hottest peppers known to man. Probably not the most scintillating combination on paper, but believe me one taste and you -will- be hooked! 5. Trinidad Hot Baked Fish (recipe) This dish is very simple and economical, and even better it pleased the palates of my parents who have very divergent benchmarks of appreciation #### Top 5 Trinidadian Recipes on TriniGourmet (March 2007) 1. Trinidad Doubles Trinidad doubles is the ultimate local street food. Cheap. Hot. Hearty. Filling - recipe here 2. Trinidad Saltfish Accra Here in Trinidad 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 of course bought it from street vendors. - recipe here 3. Trinidad Stew Beef with Herbed Dumplings Trinidad Stew Beef exemplifies the multicultural fusion nature of Trinidadian cooking. From the African influence of initially caramelizing meat, to the European addition of beer, to the presence of Asian soy sauce - recipe here 4. Trinidad Macaroni Pie This dish is part of the traditional Trinidadian Sunday lunch and is also offered in cubed form at BBQs and other casual outdoor functions. Feel free to play around with the proportions. - recipe here 5. Trinidad Barfi Barfi is one of those traditional Indo-Trinidadian sweets that one consumes when attending many a Hindu or Moslem celebration. - recipe here #### Trackback Love: July 21, 2007 Every week I'm alerted to sites that are linking to TriniGourmet.com via Technorati and HitTail. Some of these links are to roundups of food challenges I have participated in whereas others are sites where others are sharing their experiences with this site or adding me to their blogrolls. I'm grateful for every link and have decided that it is high time to reciprocate the favour by highlighting (where appropriate) those sites and articles that have mentioned TriniGourmet in a (hopefully weekly) feature I'm going to call Trackback Love. :) This week: Good Luck Deluxe: Let's Visit Trinidad & Tobago Good Luck Deluxe is one of my favourite lifestyle blogs. It explores 'what's good on the road of life' from a global perspective. Most recently its creator, Tara, featured Trinidad and Tobago as a travel destination. Not only did TriniGourmet get a shoutout, but I also learnt about a Tobago location, "Infinity Villa", that looks awesome :) BlogHer: Eating Well Despite Food Allergies With Help From Your Fellow Bloggers This article included the image of, and link to, my recipe for Carrot, Cumin, Ginger salad, along with a few other recipes that were included in the Cooking for Karina food event :D My Chutney Garden This website contains some of the loveliest photography I have seen lately of Trinidadian flora and fauna :) Ghar Ka Khana: JFI July : Eggplant Roundup More recipes here for eggplant than you can shake a stick at! The lineup includes my recipe for Eggplant Ragout with Peppers, Ground Beef and Tomatoes (pictured) :) Wild Weed Roundup Bron Marshall's Wild Food events are so much fun! This time around the theme was Wild Weeds, as culantro (known locally as shadon beni or bandhania, grows plentifully around my home) it was a no-brainer what I would use! To see my contribution, click on the roundup :) preserveless: Muffin Monday 04 round up! This time around the challenge was to pair a muffin with a complementary drink :) My contribution (pictured) was Cinnamon-Apple Streusel muffins with Blackcurrant Tea.. yummm :) Caribbean Beat: Cooking in Cyberspace Awesome article by Franka Philip on the development of the Caribbean food blogosphere, and I'm quoted in it as is Chennette and Cynthia of Tastes like Home, so more the whee! :) Keith in Trinidad... I really like this guy's writing style, definitely a good complement to my boy 'Manicou', plus he links to TriniGourmet, and that's always a good thing in my book... lolz :) #### Trackback Love: week ending July 28, 2007 • Dispensing Happiness: Blog Party #24 Blogger's Choice Stephanie "The Happy Sorceress" is host to the Monthly Blog Party get-together. Every month she sets a theme that we food bloggers have to adhere to when creating our appetizer and complimentary cocktail. This month the theme was an open one. I submitted Scallion Pancakes with a sparkling Green Tea (pictured)... yummers! :D You can view all the submissions at the above link:) • In Mol Araan: Weekend Herb Blogging #92 Last weekend's herb blogging roundup was hosted by In Mol Araan, an American-Yiddish food blog. My submission this time around was on our tumeric plants and the many uses of this flourescent rhizome :) • Weekend Cookbook Challenge #18 This month's Weekend Cookbok Challenge was "Red and White". My submission was my creation of Michael Chiarello's Easy Mexican Hot Chocolate... soo good! :D Click to view all the submissions :) • Earlier this week a reader contacted me looking for a recipe for Fry Aloo. Unfortunately none of the recipes that I had tagged with that article were what she was familiar with. I knew it was time to turn to my fellow Trini food blogger Chennette for help. Fortunately she knew exactly what the reader was talking about and helped them out in this post. I can't wait to fry up some aloo myself in the near future, and I'll be sure to blog about that then :D #### Trackback Love: Week ending Saturday, September 5, 2009 • Lighter Portions: Summer Schlop and Some Culinary Fun Kristie at Lighter Portions used my Vegetarian Potstickers as an inspiration for her wonton wrapper surplus. Her results look divine and I'm glad that she enjoyed them :) She also seems to be interested in more than a few raw recipes, which is always a win for me! Definitely looking forward to following her posts. • Sarah's Cucina Bella - Homemade Pizza Recipe Sarah, at the gorgeous Cucina Bella, linked a Parmesan Pizza dough recipe that I posted back in 2006 (wow, have I really been blogging here that long!? :) ). That recipe for Emeril's Roasted Garlic White Pizza with Garlic Sauce is still one of my faves! • The Well-Seasoned Cook: Batata Chips with Ají Amarillo Crema Dip Susan of The Well Seasoned Cook experiments with sweet potato chips (a particular favourite of mine) and links to my recipe for Curried Potato Chips. Like me she used a mandoline to achieve the best results, but hers looks sooo much snazzier than mine :) If you haven't visited her blog before, definitely check it out! Lalipourie's Life On The Creative Side Lalipourie didn't link to a specific post of mine, but made a mention that she would like to check out this site more. I hope you are still reading! ;) Her site has a quirky, whimsical focus on fashion and design, and for that reason I'm definitely returning the favour :) #### Traditional vs Modern Caribbean Cooking: Who Wins? I’ve spent decades stirring pots, testing recipes, burning a few pans (let’s be real), and falling ever deeper in love with the flavours of the Caribbean. From my earliest memories in my mother’s kitchen, watching her grate brown coconuts by hand to make fresh thick coconut milk, as well as myself sitting at my aunt’s feet shelling pigeon peas into her large enamel bowl, to now experimenting with air fryers and pressure cookers, one thing has always held true: Caribbean cooking is not just about food — it’s about soul, story, and survival. And yet, I know how daunting it can feel today. With so many of us juggling careers, caregiving, tight budgets, and limited access to authentic ingredients, I’ve heard the same fears time and time again: “Will this taste like home?” “What if I ruin it?” “Am I disrespecting tradition if I use a shortcut?” Let me tell you this — I believe with all my heart that modern innovation does not mean the death of skill, flavour, or tradition. In fact, when done with intention, modern Caribbean cooking is simply tradition evolving to meet us where we are. Whether you’re a proud old-school cook or someone just trying to get dinner on the table without tears, this is for you. Let’s explore the rich tapestry of Caribbean cuisine, bust some myths, and give you the confidence to cook your heritage — your way. Traditional Caribbean Cooking: Rooted in RitualModern Caribbean Cooking: Born of NecessityDoes Modern Mean Less Flavour?Top 5 Traditional Techniques That Still Shine Today5 Modern Hacks That Actually Elevate Caribbean CookingWhy It’s Not About Choosing SidesConclusion: A New Chapter in Caribbean CookingReady to Take the Next Step? Traditional Caribbean Cooking: Rooted in Ritual Traditional Caribbean cooking is storytelling with a wooden spoon. It’s generational memory passed down in steamy kitchens and handwritten notes. Think: Slow-cooked stews simmered for hours Hand-grated coconut and cassava Charcoal roasting and clay pot cooking Time-honoured spice blends and marinades made from scratch The careful layering of flavour through patience and presence These techniques were born from resourcefulness and love. They’re often labour-intensive, but the results? Unmatched depth and authenticity. Modern Caribbean Cooking: Born of Necessity Modern Caribbean cooking doesn’t exist to replace tradition — it exists to help us keep cooking despite the modern pressures we face. It’s about working smarter, not lazier. And it includes: Using blenders and food processors to speed up prep Pressure cookers for quicker pelau and stew meats Substituting rare ingredients with locally available ones Air fryers for achieving crispness with less oil One-pot and freezer-friendly adaptations This style was born from diaspora living, from full-time jobs, from city flats without outdoor fires (or gardens). It’s what keeps Caribbean cooking alive in a fast-paced world. Does Modern Mean Less Flavour? This is the fear I hear most often: “If I use shortcuts, it won’t taste the same.” Let me assure you — flavour comes from intention, not just tradition. You can still build complex layers of taste even with time-saving tools. The key is: Season boldly Marinate well Don’t skip the aromatics Learn the why behind each technique so you can adapt it intelligently Yes, some things can’t be rushed. But others? You’d be amazed what a slow cooker or Instant Pot can do when you know your flavour base. Top 5 Traditional Techniques That Still Shine Today You don’t have to ditch tradition to embrace modern life. These techniques are still gold: Browning Sugar for Stew Meats Adds unmatched depth and colour. Hand-Chopped Seasoning Mixes (Green Seasoning) Even in a blender, the ratios matter. Layering Flavour (Onions, Garlic, Herbs) Start with the aromatics — always. Grating vs Blending Root Veg Sometimes texture matters — think pastelles and pone. Cooking ‘Low and Slow’ For oxtail, curry goat, or callaloo — some things simply need time. 5 Modern Hacks That Actually Elevate Caribbean Cooking Now for the game-changers — modern methods that help without compromising taste: Pressure Cooker for Beans and Meats Cuts hours down to minutes — still rich and tender. Pre-blended Seasonings - Batch prep green seasoning and freeze it for instant flavour. Non-traditional Appliances (Air Fryers, Instant Pots) Achieve crisp textures and shorten cook times with ease. Frozen Grated Coconut or Cassava Saves time and effort without losing authenticity. Online Ingredient Sourcing - Can’t find pimento or anchar masala? Order online and keep your pantry stocked. Why It’s Not About Choosing Sides Traditional Caribbean cooking and modern adaptations aren’t rivals — they’re partners. Each has its place depending on your day, your energy, and your intention. Here’s what I recommend: Use tradition when you want the full sensory experience — slow Sundays, family gatherings, or cultural celebrations. Embrace modern techniques for everyday life — weeknight dinners, time crunches, or when you just need something quick but nourishing. Both are valid. Both are delicious. And both are deeply Caribbean. Conclusion: A New Chapter in Caribbean Cooking So, which is better — traditional or modern Caribbean cooking? As we’ve seen, it’s not a matter of one being superior to the other. Traditional techniques offer a depth of flavour, cultural richness, and a grounding in culinary heritage that can never be replaced. But modern innovations, when used wisely, can enhance those very same dishes, making them more accessible, less intimidating, and just as delicious. We’ve explored: The heart and soul behind traditional Caribbean recipes How modern tools and hacks can help us cook more confidently Why preserving flavour and technique is entirely possible, even with shortcuts Practical ways to honour tradition while embracing convenience How both approaches can lead to creativity, mastery, and joy in the kitchen The truth is, you don’t have to choose. You can blend both worlds — infusing your meals with ancestral wisdom and modern-day ease. That’s the sweet spot. That’s where the magic happens. As someone who’s walked this path — tested both sides, failed a few times, and come out stronger for it — I can tell you this: your kitchen is your canvas. Cook boldly. Honour your roots. And don’t be afraid to write your own delicious chapter in the story of Caribbean cooking. Ready to Take the Next Step? Want to bring more authentic Caribbean flavour into your home, without the stress or overwhelm? It’s a lovingly curated collection of easy, irresistible Trinidadian desserts that celebrate our vibrant food culture. Perfect for beginners, busy cooks, and anyone craving a taste of home. Click here to get your copy now (or enter your details in the form above)→ and start cooking with more confidence, joy, and flavour today! #### Tridoshic Dal (recipe) This Tridoshic dal comes from a cookbook that I've been using for years called The Ayurvedic Cookbook. I'm always interested in learning about the culinary traditions and philosophies of other cultures. Eastern cuisines in particular often fixates on the concept of warming and cooling foods. Maintaining a balance of the two within a meal, or strategically stimulating or calming ones system where imbalance is detected. This approach to balance and harmony has interestingly enough infused my approach to even Caribbean/Western cooking. I find myself trying to create harmony within dishes, adding cooling tomatoes when using fiery peppers for example. According to The Ayurvedic Cookbook, all of us fall into one of three doshas or body types - Vita, Pitta and Kapha. (For those who are insufferably curious I am a Pitta :) ). Not understanding our respective types can cause us to unknowingly indulge in foods that work against our personal chemistry. Interestingly enough when looking at the foods that Pitta is supposed to avoid I saw more than a few that I have instinctively avoided/disliked since childhood! Each recipe in The Ayurvedic Cookbook lists whether it is aggravating, calming or neutral where each dosha is concerned. Dals like this one, being tridoshic, are ideal for all body types, which is wonderful because it tastes soo soo good. Aromatic with chadon beni, coconut, geera (cumin) seeds, and pumpkin. Although I still make a more traditional Trinidadian dal, this is currently my dal of all dals. There is just something about the way that the sweetness of the pumpkin compliments the creamy warmth of the split peas and once the coconut and cilantro are stirred in at the end, oh my! Flavour fuh so! For my own personal tastes I added a tad more coconut than would qualify as a 'garnish', and I also use an immersion blender at the end to partially puree the liquid. With Divali fast approaching why not give it a try and let me know :) From The Ayurvedic Cookbook: Dals are always prepared with something sour in the vagar (mixture of spices and ghee) to stimulate digestive fire. In [Mumbai], tamarind is often used, while in the Gujarati province, lemon, lime or amchoor add this stimulating sourness. It must be added in the early stages of cooking for best effect. Want to learn more? Find your doshic type (chopra.com) Ayurveda on Wikipedia Tridoshic Dal Source: The Ayurvedic Cookbook Preparation time : 1 hour Serves : 6 INGREDIENTS: 1 cup split mung dal 8 cups water 2 cups summer squash, in 1/4 to 1/2 inch slices 1 cup carrots, in 1/4 to 1/2 inch slices 1/8 teaspoon hing 2 tablespoons sunflower oil or ghee 1-1/4 teaspoons turmeric 1 tablespoon lime or lemon juice or 1 tablespoon amchoor (dried mango powder) 1 teaspoon sea salt 1/2 tablespoon fresh ginger root, minced 1 small hot green pepper, chopped finely or 1/4 cup prepared salsa (omit for Pitta, and easy on this for Vata) 1-1/4 tablespoon cumin seeds 1/2 teaspoon to 1 tablespoon black mustard seeds Garmish ; Fresh coriander leaves, chopped and shredded unsweetened coconut METHOD: Wash dal until rinse water is clear. Wash and chop vegetables. 1. Warm 1 tablespoon oil or ghee in large heavy saucepan. 2. Add hing, turmeric, and lemon juice and saute for 30 seconds over low heat (be careful, it is easy for turmeric to burn). 3. Stir in the beans and saute for another 1 to 2 minutes. 4. Add the chopped vegetables and stir another minute or two. 5. Add water, salt, ginger, and pepper (if you are using it); bring to a boil on high heat. Then cover and reduce heat to medium-low. 6. Let soup simmer for 45 minutes or until beans have dissolved. 7. Warm remaining tablespoon of oil or ghee in a small skillet, add cumin and mustard seeds, heat until the mustard seeds begin to pop. 8. Add to soup, which is now ready to serve. 9. Garnish with fresh chopped coriander leaves and coconut. NUTRITION FACTS Servings: 6 Amount Per Serving Calories: 175 Total Fat: 5.01g Cholesterol: -- Sodium: 98mg Total Carbs: 24.98g Dietary Fiber: 9.74g Sugars: 5.24g Protein: 9.10g Amazon.com Widgets This post was originally published September 15, 2009. It has been updated once since then. #### Trini Bakery Goodies - The Photos Coconut Rock Buns (link to recipe below) Over the last few weeks on Twitter, myself and various other Caribbean cooks (who suitably enough converse under the #caribbeancooks hashtag) have been sharing and reminiscing over various food-related childhood memories. Chennette, who is my dearest and oldest foodie friendship, took the conversation to her blog with the post "Ode To The Bread Van". The bread van of yore doesn't seem commonplace anymore, and is something that I myself have written fondly about in the past. As a child I fixated on one or two goodies and never really paid attention to anything else that was offered. As a result there were one or two items in Chennette's writeup that left me puzzled, in particular 'biscuit cake'. Even Google left very little for my edification. Fortunately she followed up this month with an even more thorough post "Trini Bakery Goodies - The Photos", that includes a picture (and recipe) for said Biscuit Cake - that thing really doesn't ring any bells! Fortunately all of the others do :) She was also kind enough to link to two of my own personal favourite recipes. Those for Cassava Pone and Coconut Rock Buns, as well as to many more around the Caribbean blogosphere. • You can check out Trini Bakery Goodies - The Photos here For these and other Caribbean recipes check out the Caribbean cookbook section of Veni Mangé - my Amazon bookstore! #### Trini Chef Dr. Winette McIntosh-Ambrose Goes for GOLD Tonight on Chopped! Dr. WInette McIntosh-Ambrose   Tonight! Watch Trini Chef, and my fellow BAHS alum, Dr. Winette McIntosh-Ambrose on the #CHOPPED Gold Medal Games Finale on FoodNetwork !!! 10PM EST!!! Be sure to Tune In ?   #### Trini Cooking Classes @ The Institute of Culinary Education (New York City) It appears that from time to time the Institute of Culinary Education in New York City, USA has a recreational cooking course on the cuisine of Trinidad and Tobago! Titled "Aloo Pie, Pelau, and Accras: The Multi-Cultural Cuisine of Trinidad" it is taught by Ramin Ganeshram, author of the very excellent Sweet Hands: Island Cooking From Trinidad And Tobago. The Institute of Culinary Education (ICE) Recreational Division is the United States' largest hands-on cooking, pastry, baking and wine education program with 1,700 classes offered seven days and nights a week. Each year, over 23,000 students choose to learn a variety of popular regional and international cuisines alongside prominent chefs in small classes. Course Description: Callaloo and Buss Up Shut. Mother-In-Law and Kuchela. Chip Chip and Doubles. The verbiage of Trinidad??????s cuisine is both lyrical and mysterious and tells the story of a rich and eclectic cultural heritage. Ramin Ganeshram, author of Sweet Hands: Island Cooking From Trinidad And Tobago and a thirteen-year veteran journalist, shares some of the most popular foods from this Caribbean nation, which boasts an organic fusion of African, East Indian, Chinese, Spanish, and native-Caribbean cuisines. Students will get to try their hands at traditional ??????home?????? fare and the street food that is so popular throughout the island---plus a not-to-be-missed secret family recipe for a truly festive rum punch! Your menu will consist of Aloo Pie; Accras; Creole Fried Fish; Beef Stew with Dumplings; Chicken Pelau; and Rum Punch. Man just reading that has my tummy rumbling! I'd sign up! :) Unfortunately the course isn't being offered at the moment however I'd definitely keep an eye on the site to see if it opens up again. #### Trini Fish Puff Fish puffs are a staple in Trini bakeries. Usually stuffed with creamy fish paste (or chicken) in a piped choux pastry. They are delicious! #### Trinidad "Sweet Hand" Cuisine (From American Eagle Latitudes) Chicken with za'atar, shankleesh, basil, tomatoes and sumac oil on a bed of couscous. - Battimamzelle Restaurant (Trinidad) Photo taken by the lovely and generous Chennette ;) American Eagle Latitudes, (the inflight magazine of American Eagle) has a great article called Trinidad "Sweet Hand" Cuisine. There are just a few errors in it that I'd like to correct :) 1. The author incorrectly uses a description of dhalpuri roti as -the- definition of 'roti' in the article. As was pointed out in "Trinidadian Roti-an overview" there are various types of flatbreads served locally under the banner of roti. 2. The author refers to a side dish of chopped long beans as bora. From her description I think she meant bodi. She may also have been thinking of bara (the buns in a doubles) or she may have been making it up at the last minute... I have no clue what bora is besides an island in the South Pacific! (Update! Chennette has provided the answer to the bora mystery!) 3. The lovely Maracas Bay has somehow become 'Caracas Bay'. An overeager spell check program perhaps? 4. Not an error, but more of an aside... Femmes du Chalet is the new name of The Breakfast Shed visited in Ismail Merchant's Trinidad. The drama and history behind the name change is worthy of its own post. 5. It's ChaguanaS Market, not Chaguana Other than that I think it's actually a really good read :) Check it out! Continue Reading: Trinidad "Sweet Hand" Cuisine #### Trinidad & Tobago Carnival Pt.8 - JW & Blaze "Palance" No Trinidad Carnival post for 2010 would be complete without mention of JW & Blaze and the phenomenon that is "Palance". This song has taken a word that I doubt I even heard more than once in a year, and turned it into something that everyone is working into the most random and non-sequitur of sentences. There are KFC Palance 'feasts' and yuh dun know I want a Palance T-Shirt (though I really really REALLY would like the one worn in the 'official' music video, anyone know where I can get one? :) ) SIGHTS: The official video went viral last Saturday, and I have been passing it on to as many people as I can think of :) I know that some of you already caught it on my Facebook page and Twitter feed. If you still haven't seen it, click below and sit back! Palance - JW and Blaze from ForceFed Blog on Vimeo. But who are JW & Blaze? Well, apparently they are the DJ's on Trinidad's #1 morning radio show (anyone who knows me knows that my brain doesn't kick in until 11 a.m., and I hardly listen to radio, so this was news to me). From TrinidadTunes.com: JW and Blaze are best known for their popular morning show on the Trinidadian radio station Red 96.7 fm. Much to the pleasure of their fans, they are now creating their own music and are becoming well-known for their hilarious, high-energy stage performances at various events during the carnival season in Trinidad. SOUNDS: There is little doubt in anyone's mind that Palance will be Road March 2010 (that means the tune most played on the road on Carnival Monday & Tuesday for revellers to dance to). Check out this interview with them from Barbado's BoomTribe radio show. TASTES: As I've previously mentioned where there's a fete or nightclub street food is not far away. Corn soup vendor One offering that is perenially popular with late-night partygoers is the sidewalk burger stand. The sign reads "Bake & Shark, Burgers (Beef/Chicken), Fries, Soft Drinks, Hops & Cheese)" and at the bottom "Real Trini Style". I love Trini-style hamburgers because they are redolent with herbs, garlic and spices. You can try my own recipe here. #### Trinidad & Tobago Carnival: Part 9 - Road March As Carnival Tuesday draws to a close one song, and one song alone will be crowned as the "Road March" winner. To win "Road March" one's song needs to be one the played most often over the two day Carnival period, at the various judging points throughout both islands. In many ways the "Road March" is the People's Choice as it is the tune that the crowds most respond to in terms of keeping their energy and stamina up. SIGHTS: https://www.youtube.com/watch?v=xBnXCEvEMtM Road March 2015 "Like Ah Boss" by Machel Montano  SOUNDS: Road March 2014 "Ministry of Road (MOR)" by Machel Montano  TASTES: Portable snacks are the way to go, Saltfish Accra is easily popped into a paper bag and carried 'on de road'. Feel free to pop in some pepper sauce or ketchup in a small plastic bag as well. These used to be easily bought on roadsides but I have seen them less and less in recent years. [random_content group_id="114"] #### Trinidad & Tobago Restaurant Week 2018!   Trinidad & Tobago Restaurant Week 2018 Five menus over three days!  Gastronomic terrorism I called it, only slightly tongue-in-cheek. Indeed there is no denying the dizzying force that Trinidad & Tobago Restaurant Week has grown into over the last three years. Over 87 establishments participated this time around, and the number of those featuring vegetarian and special menus has also grown due to participant feedback. It's certainly a joy for me to see people planning their menus and get-togethers both online and off to take advantage of the fixed price offerings at establishments many of us are heading to for the first time. Indeed many spots choose to extend their restaurant week offerings even after the official end! This year I was excited to experience a variety of restaurants, some familiar, others new (to me) and one I hadn't been to in a very long while. It was the perfect premise to reconnect with old friends who I rarely get to see anymore, and of course, to eat! I hope you'll enjoy my posts over the rest of this week as I share my experiences at: Paprika Bistro Taste Vinoteca (Dinner) La Cantina, Port of Spain Taste Vinoteca (Lunch) Kaizan Sushi, MovieTowne #### Trinidad & Tobago: The Culinary "Melting Pot" Travel Video Television News has an interesting article titled Trinidad & Tobago: The Culinary "Melting Pot". It takes a look at the various cultural influences on our local cuisine and also highlights the offerings of the major local restaurants Excerpt: Trinidad & Tobago might not come immediately to mind as one of the few places in the world that offers extraordinary ethnic cuisines. But then again, "foodies" can travel around the twin island nation and taste the colorful history that has left an influence of Arabic, Spanish, African, Chinese, Polynesian, Thai, East Indian, Cajun, and indigenous Amerindian in the cuisine of Trinidad & Tobago. Continue reading: Trinidad & Tobago: The Culinary "Melting Pot" And of course the ultimate in 'melting pot' celebrations is Trinidad's Carnival. The above is a little synopsis of the buildup to the two days of unbridaled revelry. Ending in the Ash Wednesday cooldown at the various beaches around Trinidad. If you look you can see the shark and bake being prepared. Shark and bake (recipe here) is our ubiquitous beach food and it is gooooood. If you are of the kosher persuasion you can request flying fish or kingfish in its place :) Fried fish, a fried puffy dough wrapping and a table of assorted condiments ranging from fiery hot pepper sauce to the tangy sweet of tamarind or even shredded veggies for the health conscious. I myself like to pile on the chadon beni (cilantro) and garlic sauce, add some tamarind, then some pepper sauce and coleslaw (to cool things down) then I'm good to go :) To the Trinis reading this, what do you like on -your- shark 'n bake? :) #### Trinidad Aloo Pies (recipe) Is there a Trini who hasn't chomped on an aloo pie? It seems that I've been eating them as long as I can remember. They were a staple in both my primary and secondary schools' cafeterias (or as we call them 'tuck shops'). They are also easily found in the bakeries and eateries in and around Port-of-Spain should I want a cheap and filling lunch or breakfast. So what are aloo pies? Well they are simply flat elongated puffy fried pieces of dough, filled with a spicy (and often peppery) mashed potato filling. Potato. Pepper. Bread. What's not to love? Forget your blood pressure and cholesterol for a minute and just bite in :) You'll be glad you did :) BTW, these also freeze and reheat amazingly well :) Trinidad Aloo Pies -------------------------------------------------------------------------------- Recipe By: TriniGourmet Serving Size: 9 Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cups water 4 medium potatoes 1 tsp ground geera (cumin) 1 tsp hot pepper sauce 1 1/2 tsp salt black pepper, to taste oil for frying Directions: 1. Mix flour, baking powder, salt and water and knead lightly 2. Set aside to relax, covered with a bowl or wet cloth 3. Peel and boil potatoes in salt water until tender 4. Mash potatoes well 5. Season filling with salt, black pepper, hot pepper and ground geera 6. Divide dough into 9 loyah (balls) 7. Flatten balls into 4" circles and fill with potato 8. Wet one edge with water, fold over and seal, enclosing all potato 9. Flatten pie between hands as much as possible without breaking the seal (they'll repuff when fried don't worry!) 10. Fry in deep oil until golden brown 11. Drain on paper towels Notes: If loyah (balls) are made smaller, 12 medium sized aloo pies can be made #### Trinidad and Tobago Carnival - A Brief Overview   With only a few days before 'High Mas' it is time again to shine a spotlight on Trinidad & Tobago's largest cultural festival, Carnival. Where did the word "carnival" come from? Hundred and hundreds of years ago, the followers of the Catholic religion in Italy started the tradition of holding a wild costume festival right before the first day of Lent. Because Catholics are not supposed to eat meat during Lent, they called their festival, carnevale - which means "to put away the meat." As time passed, carnivals in Italy became quite famous; and in fact the practice spread to France, Spain, and all the Catholic countries in Europe. Then as the French, Spanish, and Portuguese began to take control of the Americas and other parts of the world, they brought with them their tradition of celebrating carnival. Source: CarnivalPower.com (currently defunct) In Trinidad the Carnival season begins almost immediately after the Christmas leftovers have been put in the fridge and ends with a final 3-day frenzy that ends on Ash Wednesday. Trinidad's and Brazil's Carnival are to me the most colorful and creative explosions of the human spirit. However there are many key differences between ours and theirs. From Wikipedia.com: In Trinidad, Carnival is a holiday season that lasts over a month and culminates in large celebrations in Port of Spain on the Sunday, Monday, and Tuesday before Ash Wednesday with Dimanche Gras, J'ouvert, and Mas (masquerade). Carnival is a festive time of costumes, dance, music, competitions, rum, and partying (also referred to as fete-ing). Music styles associated with Carnival include soca, calypso, and steel pan. https://www.youtube.com/watch?v=zMyI4GKHcZE . The annual Carnival steel pan competition known as the National Panorama competition is held in the weeks preceding Carnival with the finals held on the Saturday before the main event. Pan players compete in various categories such as "Conventional Steel band" or Single Pan" by performing renditions of the current year's calypsos. Preliminary judging of this event for "Conventional Steel bands" has been recently moved to the individual pan yards where steel bands practice their selections for the competition. . . "Dimanche Gras" takes place on the Sunday night before Ash Wednesday. Here the Calypso Monarch is chosen (after competition) and prize money and a vehicle bestowed. Also the King and Queen of the bands are crowned, where each band to parade costumes for the next two days submits a king and queen, from which an overall winner is chosen. These usually involve huge, complex, beautiful costumes. . . J'ouvert, or "Dirty Mas", takes place before dawn on the Monday (known as Carnival Monday) before Ash Wednesday. It means "goodbye to the flesh" or "welcome to daybreak" (depending on the interpretation). Here revelers dress in old clothes and cover themselves in mud, oil paint and body paint. A common character to be seen at this time is "Jab-jabs" (devils, blue, black or red) complete with pitch fork, pointed horns and tails. Here also, a king and queen of the J'ouvert are chosen, based on their representation of current political/social events/issues. . Carnival Monday involves the parade of the mas bands, but on a casual or relaxed scale. Usually revelers wear only parts of their costumes, and the purpose of the day is more one of fun than display or competition. Also on Carnival Monday, Monday Night Mas is popular in most towns and especially the capital, where smaller bands participate in competition. I'm still on the road y'all! Internet is dodgy, Trinis crashing the system. With images like these you blame us? 😎😈 laslap trinidad trinidadcarnival carnival2014 caribbean A photo posted by Sarina (@sarinanow) on Mar 4, 2014 at 2:21pm PST . Carnival Tuesday is when the main events of the carnival take place. On this day full costume is worn complete with make up and body paints/adornments. Each band has their costume presentation based on a particular theme, and contain various sections (some consisting of thousands of revelers) which reflect these themes. Here the street parade and eventual crowning of the best bands take place. After following a route where various judging points are located, the mas bands eventually converge on the Queen's Park Savannah to pass "on the stage" to be judged once and for all. http://youtu.be/7vBSL9Dhvho Also taking place on this day is the crowning of the Road March king or queen, where the singer of the most played song over the two days of the carnival is crowned winner, complete with prize money and usually a vehicle. http://www.youtube.com/watch?v=zUxfgSdYNN4 Ministry of Road (MOR) - Machel Montano (Road March 2014) . This parading and revelry goes on into the night of the Tuesday. Ash Wednesday itself, whilst not an official holiday, is marked by most by visiting the beaches that abound both Trinidad and Tobago. The most populated being Maracas beach and Manzanilla beach, where huge beach parties take place every Ash Wednesday. These provide a cool down from the previous five days of hectic partying, parades and competitions, and are usually attended by the whole family. . Maracas Beach . Over the next few days I will be going into more detail about many of the key characters and cultural signifiers mentioned above, as these are the things that make Trinidad Carnival like no other. From the sights, sounds and of course the tastes! Street food on every corner - pholourie, aloo pies I hope that for many of you it will be an interesting introduction to a key component of my culture, and for those of you overseas who have memories of partying down here, I hope that it will make you so homesick that you will curse out your boss and jump on 'd' next plane! :D [random_content group_id="114"] #### Trinidad and Tobago Carnival Pt. 9: Brian MacFarlane Sitting here on a Carnival Tuesday night, watching Brian MacFarlane's opening presentation for his band this year "Resurrection the Mas" By this time tomorrow we should all know if he has been able to achieve an unbelievable 4 consecutive "Band of the Year" titles. MacFarlane is currently my favourite band designer. I am not a fan of the generic beads and feathers style of mas, it doesn't capture my spirit or imagination, and the half-hearted attempts by bandleaders to give their thongs and headpieces some kind of 'narrative' or 'backstory' always comes across as disingenious. MacFarlane is not without his critics, and I'm sure some of them will come forward, however at the moment he is for me the only torchbearer of the idea of mas as street theater and populist performance art. The attention to detail (historical and technical), and the fabrication that borders on the couture, this is the mas and other-worldly escapism that riveted me, moved me and inspired me the most as a child holding me to the screen. Right now the Midnight Robbers are crossing the screen and the smile on my face couldn't be broader :) I so wanted to play this year. Oh well :) Here's to another win! From his website: Brian MacFarlane's heart has always been into carnival, starting out as an unpaid proletariat with one of the bigger names in mas, Raoul Garib. He learned quickly and turned into a 'mas man' himself. Brian's first Carnival King was portrayed by Junior Regrello which won South King of Carnival for his portrayal 'Prisma-Man of Colour'. He continued to do Kings and Queens of Carnival between then and 1994 which always placed in the top four of their respective competitions. It was in 1994 that Brian won his first King of Carnival and the best designer with the portrayal, 'The Conquest' by Anthony Paul. This costume went on that same year to be crowned 'Carnival King of the World', at the first ever, International King and Queen of Carnival Competition in Trinidad and Tobago which hosted entrants from some thirty-eight countries. Brian has also designed for international bands, including one for Carnival in Australia. His creation won band of the year. A feat he repeated when he designed a band of the year for Carnival in Vancouver, Canada. In 2000 Brian designed for Rosalind Gabriel's junior Queen of Carnival entitled 'Exodus the Power and the Glory'. This spectacular creation gave the appearance of an entirely different design when the individual moved in different directions and broke all records for Carnival, winning the seventeen competitions in which it was entered. Later that year at the request of the Trinidad and Tobago Government, this costume was used in a performance for Prince Charles of The United Kingdom on the occasion of his official visit to Trinidad and Tobago. Over the years Brian has designed Kings, Queens, and worked with all forms of mas. In 2005 he designed and led his first full presentation, 'The Washing by fire by water', which copped band of the year medium category title and created great hope for mas in Trinidad & Tobago. In 2006, his creation 'Threads of Joy'; won several accolades: Band of the Year Downtown, on the Greens, at the Renegade competition and 2nd place at the Savannah.   Brian continued his carnival tradition of hand crafting costumes for the theatre of the streets in last year's (2007) portrayal 'India: The Story of Boyie' which was the first ever portrayal of an entirely east Indian large band. This creation surpassed his efforts of 2005 and 2006 and received the top awards at all of the Carnival venues at which it was viewed. His 2007 presentation again copped Band of The Year Downtown, and on The Greens of Piccadilly. In addition, “India – The Story of Boyie” received the prestigious award of Band of the Year at The Savannah and was the highlight of the Champs in Concert. LEFT: His Worship, the Mayor of Port of Spain, Mr. Murchison Brown and Brian Mac Farlane (image via TriniSoca.com) In 2008 Brian’s presentation “Earth – Cries of Despair, Wings of Hope” copped first place in all of the major judging points. A first for Trinidad Carnival, this band highlighted the effects man has had on his environment, and along with the endorsement of the United Nations sought to educate both masquerader and spectator of the potential benefits lifestyle changes can have on our environment. Ladies in Waiting - Masqueraders from Brian MacFarlane’s 2008 Carnival Band (Photo courtesy Bobolee Pix) 2009 saw Brian again at the forefront Trinidad Carnival when his presentation “Africa – Her People, Her Glory, Her Tears” copped first place in all large band categories as well as the King and Queen of Carnival. Brian’s 2010 presentation “Resurrection – The Mas” promises to be as spectacular as his previous productions. SIGHTS: MacFarlane Pierrot Grenades, Taste of TNT 2008 SOUNDS: Opening Ceremony (2 of 5) - Summit of the Americas 2009 TASTES: Callaloo Callaloo, is a well-known local dish, one that is considered by some to be our national one. #### Trinidad and Tobago Carnival: Part 2 - Soca Music It is hard to imagine Carnival without music. And the definitive music of Trinidad and Tobago Carnival is soca. So what is Soca Music? Well, why not let Soca Superstar Machel Montano say it in his own words? From Caribbean Music 101 (the original link no longer works unfortunately): What is Soca? Soca is a modern form of calypso with an up-tempo beat. There is a popular misconception that soca is a fusion of American soul music and traditional calypso. Hence the name "so-ca," soul/calypso. Though this sounds plausible, it is simply not true. Soca music originated as a fusion of calypso with Indian rhythms, thus combining the musical traditions to the two major ethnic groups of Trinidad and Tobago. Unlike calypso music (which revolves around social and political commentary), soca is usually about partying, escapism and feel good vibes. Unlike reggae and dancehall music, soca and calypso have not made an imprint on the international mainstream the way that many think they should have. Whether this is due to poor marketing or a cultural barrier is something that no one can really agree on. However there are some soca tracks that have been breakout hits in North America and Europe. Most notably, * "Hot Hot Hot" - Buster Poindexter (originally recorded by Arrow) * "Follow the leader" - Soca Boys (originally recorded by Nigel and Marvin Lewis), a more recent version by S.B.S. * "Who Let the Dogs Out" - Baha Men (originally recorded by Trinidadian Anslem Douglas) * "Sweet Soca Music" - Sugar Daddy * "Turn Me On" - Kevin Lyttle * "Tempted to Touch" - Rupee * "We Not Givin' Up" - Machel Montano and Xtatik (Trinidad) SIGHTS The best places to see, hear, experience soca and calypso are the numerous fetes, reviews and tents that pop up over the Carnival season. Growing up there really was only competition that mattered, that was the one to be named Calypso Monarch on Dimanche Gras night. However nowadays, as the genre has grown and splintered, numerous concerts and competitions have popped up to meet the demand for musical expression and recognition. Additional Soca/Calypso Links: • TriniSoca.com: Trinidad and Tobago Calypso, Soca, and Carnival • Muriel's Treasure (a virtual encyclopedia of calypso links!) • Trinidad and Tobago: National Geographic World Music SOUNDS Nowadays Trinidadian Soca music (itself a sub-category of calypso music) has spawned 3 distinct sub-categories. 1. Rapso : Trinidad dialect 'hip-hop' with smooth calypso melodies and bold socially conscious lyrics http://www.youtube.com/watch?v=k4FVw8UqyvM Rapso Artist Brother Resistance - Cyar Take That (classic tune!)  2. Chutney-soca: A fusion of traditional Indian percussion and style of singing and Calypso; Tempo usually around 154 BPM http://www.youtube.com/watch?v=KFMaJTR6ts0 KI - Runaway (Chutney Soca Monarch 2014) 3. Ragga Soca: A fusion of Jamaican Dancehall and Trinidad's Soca - uptempo calypso beat with moderate bass and electronic instruments. Ragga Soca Artist Ragga - Violate  Soca has been experimented with in Bollywood films, Bhangra, and new Punjabi pop. It has also been utilised by Japanese singers Minmi, Ann-G and in the below video Carnival Flavour! http://www.youtube.com/watch?v=cGQyGgldR7E TASTES: Phoulorie - a popular street food, enjoyed year round (click here for a recipe)[random_content group_id="114"] #### Trinidad and Tobago Carnival: Part 3 - Steelbands and Panorama It seems that every time a North American program wants to denote the 'tropics' you will hear the sound of a steelpan. It doesn't even to seem to matter if the 'tropics' are in the Caribbean on a cruise ship or in Hawaii! If you ask someone from those parts of the world what instrument they are hearing you may even hear them say 'steel drums' ... oh my my my.. It is time for some Steel pan 101. A Pan-o-vention if you will ;) The steel pan (not drum) was invented in Trinidad and is the only acoustic musical invention of the 20th century. It should then come as no surprise that it is our national instrument and one that we hold dear! As a kid I played in my prep school's steelband, I started on the cello and moved up to the tenor where I stayed until I left there to enter high school. Oh the memories :D Steelband - The Beginnings "Pan as an item was not invented by any person. It evolved and there are a number of people, including myself, who advanced it through certain stages of that evolution." (Elliott Mannette, October 25, 2000) Between 1838 and 1883, the beating of skin drums was an integral part of Carnival celebrations. When a ban on all drum-beating was imposed in 1884, Carnival celebrants had to look for an alternative to the skin drum. They turned to bamboo after they discovered that dried bamboo of various diameters produced different sounds, when cut to differing lengths and struck with wooden sticks. Bands that used bamboo to produce music were called Tamboo Bamboo bands and the first report of such a band taking part in Carnival was in 1891. With the passage of time, Tamboo Bamboo bands were integrated into Carnival and flourished until the 1930s. With an innate sense of rhythm and a burning desire to express this feeling by beating on something other than bamboo and skin drums during Carnival, some poor, Black, skillful Trinidadians turned to metal containers for music in the 1930s. Although there are varying opinions as to when the first sound from beating on metal cans was heard, there is strong evidence that such a sound occurred in 1935 when the Gonzales (Port-of-Spain) Tamboo Bamboo Band hit the road during Carnival with a bass can. As word of this innovation spread, aspiring metal can players all over Trinidad began crafting the bottoms of any metal containers (pans) that they could put their hands on, by pounding and partitioning the flat ends with hammers and steel punches to create different sounds. This art would later come to be known as tuning and the players were called panmen. By 1937, paint cans and cookie tin-cans were being played alongside Tamboo Bamboo bands during Carnival. In 1938, Victor "Toti" Wilson of the Calvary Tamboo Bamboo Band played a paint pan that had four notes tuned to the chimes of the clock at Queen's Royal College. By 1939, bands comprised of pans only began to form and were called steelbands. They initially took on names from popular American movies and the first two steelbands in the history of Trinidad were Alexander's Ragtime Band and Hellyard. In 1940, calypso music and the steelband began their long marriage when the Roaring Lion composed a calypso specifically for Alexander's Ragtime Band. . Read more about 'Steelband - The Beginning' Were you at the Panorama Semis? Congratulations to the Caribbean Airlines Invaders on making us proud. iflycaribbean invaders A photo posted by Caribbean Airlines (@iflycaribbean) on Feb 3, 2015 at 12:34pm PST From Wikipedia.org's Steelpan entry . There are 11 instruments in the pan family: . * Lead/Tenor (There are many variations of tenor pans: Spiderweb lead( 4ths and 5ths), 3rds and 5ths, left handed, etc...) * Invader lead/Tenor (Variations include C and D invaders) * Double tenors * Double seconds * Double guitars * Quadduet (double seconds with extensions) * Quadrophonic (four pans) * Triple guitars * Cellos (Three and four pan variations) * Tenor bass (Three and four pan variations) * Five bass * Six bass * Seven bass * Nine bass (up to 12 bass) Just like an orchestra, these different types of pans combine to form 'bands'. Steelbands. Once a year the various steelbands (often with corporate sponsors) compete at Carnival time in a festival called Panorama. Silver Stars -Battle Zone (winning Panorama performance 2010) - The only word for this is "WOW"  One of the things that never fails to amaze me is the sheer passion and dedication of the panplayers who volunteer countless hours, memorizing 20 to 30 minute arrangements without the aid of sheet music, formal training (for the most part) or the visual metronome of a conductor. Trinis are really amazing! :D SIGHTS: Trinidad and Tobago Steelpan and Panorama Links: • Pan Trinbago: The World Governing Body for the steelpan • Steelpan - National Instrument of Trinidad and Tobago (directory of links) SOUNDS: BP Renegades on the streets of the Queen's Park Savannah, Carnival Tuesday 2014. TASTES:   Macaroni Pie, a Trinidad Creole favorite, is one of the most sought after search terms on TriniGourmet. You can view the recipe here    [random_content group_id="114"] #### Trinidad and Tobago Carnival: Part 4 - Fetes! If you are getting the sense that Carnival is one big long party you are right! So it only makes sense that one big long party would be made of many many big long parties as well. These parties in Trinidad are called fetes and are attended by hundreds sometimes thousands. Fetes feature the biggest soca artists of the season and can go on until daybreak. As the Carnival season draws near the number of fetes grows exponentially, and are not restricted to weekends either. It is not uncommon for people to attend a fete until well after midnight and then to go to their day job as usual. Fetes are often held by schools and non-profits as fundraisers, by corporate sponsors and of course, by party promoters. One of the best sources for fete listings, invitations and more is Trinidad Carnival Diary. SIGHTS: At a fete you will usually see people waving huge flags and other such colorful 'accessories'. And of course no Trini worth their red, white and black would think of showing up at a fete without their own rag or 'kerchief to wave and jump with :lol: http://www.youtube.com/watch?v=p7VqrosyDjM SOUNDS: Fetes sometimes have 'rhythm sections' that add to the frenzied sound and atmosphere. One of the most popular and well-known rhythm sections is the Laventille Rhythm section. They were part of the cultural contigency sent to Germany as part of our 2006 World Cup delegation. You can see and hear them in the below clip. http://www.youtube.com/watch?v=7BSzgu3PC_Q TASTES:   Doubles is the ultimate Trinidad street food - cheap, hearty, filling OUT NOW! GLAM BY REQUEST: 30+ Easy Caribbean Recipes - $6.95 USD Inspired by the sights and sounds of Trinidad Carnival, the majority of the 30+ recipes in "Glam By Request" have never appeared on TriniGourmet.com. These recipes include: Aloo Puri (Potato Roti) Beef Pies Butter Loaf Carrot Punch Coconut Sweetbread Fizzy Mauby Floats Honey Roasted Nuts Jamaican Escovitch Fish Lentil Soup Lime Pepper Jelly Trinidad Parsad Trinidad 'Stew Fish 'Tun Cornmeal Vegan Punch de Creme And much much more! Beautifully shot, with simple step by step instructions and tips, these recipes have been tested exhaustively to ensure that you get the best possible results time after time. Each chapter also opens with stunning tablescape vignettes, designed to inspire your next dinner party! Visit GlamByRequest.com to learn more or click below to order! ORDER TODAY FOR ONLY $6.95 USD! [EJUNKIE_ADD2CART Item="1139130"][EJUNKIE_VIEWCART] #### Trinidad and Tobago Carnival: Part 5 - Dimanche Gras Dimanche Gras takes place on the Sunday night before Ash Wednesday. Here the Calypso Monarch is chosen (after competition) and prize money and a vehicle bestowed. Also the King and Queen of the bands are crowned, where each band to parade costumes for the next two days submits a king and queen, from which an overall winner is chosen. These usually involve huge, complex, beautiful costumes. In recent years however this traditional format has been tweaked and adjusted so that all of the above fall on different nights leading up to the Sunday Night. For a historical look at this annual event visit Terry Joseph's article "Dimanche Gras" SIGHTS: Singing Sandra dressed in white singing 'For Whom the Bell Tolls' in the Calypso Monarch competition (2003)  The compositions performed on Dimanche Gras night tend to be socio-political commentaries on the issues of the day (both local, regional, and international) http://www.youtube.com/watch?v=W95SeLFeLCE Pink Panther "Travel Woes" (Calypso Monarch 2013)SOUNDS: Queen of the band competition 2006 at Queen Park Savannah, Port-of-Spain, Trinidad, CARIBBEAN. The performer is Peter Minshall's "Daughter of Tan Tan".   TASTES: Bertie's Trinidad Pelau (my father usually makes 2 'big pots' of pelau that last us through Carnival Sunday to Ash Wednesday). Carnival is not a time to be slaving over a stove daily!   [random_content group_id="114"] #### Trinidad and Tobago Carnival: Part 6 - J'Ouvert & Ole Time Mas   J'ouvert (joo-VAY) is the start to the Carnival celebrations. It begins in the pre-dawn hours of Carnival Monday and lasts until daybreak. J'ouvert (which is a Creole corruption of the French Jour Ouvert - day opening) is also known as 'dirty mas'. It seems to symbolise us going down to our rawest most animal and basest selves in the cover of the night, before the sun emerges to reveal us in our finite forms and encourages us to wash all the mess and stress away and be reborn in our shiny new costumes :) J'ouvert is marked by smaller groups and bands and a general free for all vibe. J'ouvert bands congregate around main themes based on what they will cover their bodies with. That's right. Cover their bodies. You see, J'ouvert is also like fingerpainting gone wild. There are mud bands, paint bands, pitch (oil) bands, (baby) powder bands, and most recently chocolate bands! Each band smears themselves in the coverings of their choice and dances through the streets looking for 'victims' :D And when a blue band meets a mud band (or any other) at an intersection... well it is sheer joy for each side to smear the other with their own 'branding' :lol: I remember when I first played J'ouvert. I was a teenager, and it was probably 1993 or 1994. I went playing with my friends and had no idea what to expect. Crime was not what it is today and my parents had no concern of me and my friends walking from our home through the suburbs with no adults or car ride to find out what was going on in the capital. I naively had resolved that I would not dirty because that sounded absolutely awful to me. Well I soon learned what was what. I had reached St. Clair (an affluent suburb) and was chipping (moving forward, shuffling my feet to the beat) with my friends when a middle aged man turned to me and smiled. He seemed safe enough and I smiled back. Out of nowhere his hand appeared from behind his back and moved across my right cheek. I felt something left in its wake and in shock gasped as he threw his head back, laughed lustily and danced off into the crowds. I had been marked! I think it was pitch too! Shock soon dissolved into laughter of my own too and all I could think of then was that i had to get my own jar of SOMETHING! I was gonna mark everyone I saw!! That's really all I remember of my first J'ouvert :) It was a blur! For more J'ouvert information: • J'ouvert on Wikipedia SIGHTS: J'ouvert is also a time for traditional carnival costumes to be revived. Known as 'ole mas' these costumes are part of Carnival lore. On Carnival Friday they also have their own parade through the streets of Port-of-Spain. It is a very thrilling sight! Here are some images and video I took at Dragon Festival 2015 of some of these characters! Hey lil guy! What ya doing? :) got so many amazing pics and vids at today's Dragon Festival. Will continue to share during the day 😊 trinidad caribbean dragon dragons festival carnival trinidadcarnival carnival2015 caribbeanglam fantasticfriday A photo posted by Sarina (@sarinanow) on Feb 13, 2015 at 9:44am PST I love blue devils too bad!! ✨😈 Dragon Festival 2015. Scroll my stream for more images/video! Trinidad Caribbean carnival bluedevils olemas traditionalcharacters carnival2015 trinidadcarnival fantasticfriday caribbeanglam video videogram instavideo A video posted by Sarina (@sarinanow) on Feb 14, 2015 at 11:50am PST Ah well fraid de jab jabs doh! 😳 👹Scroll my stream for more images/video of Dragon Festival 2015. Trinidad carnival caribbean trinidadcarnival carnival2015 jabjabs olemas traditionalcharacters fantasticfriday caribbeanglam A video posted by Sarina (@sarinanow) on Feb 14, 2015 at 10:46am PST Another of my favourite ole mas characters is the... Moko Jumbie! Photo by Stefan Falke from the book Moko Jumbies: The Dancing Spirits of Trinidad  How moko jumbies dance and move effortlessly through crowds is beyond me :D The jumbies in the above photo are all from The Dragon Keylemanjahro School of Arts and Culture. Like every part of Carnival J'ouvert also has its own judging platform. And homemade costumes really get to shine here, many of them mocking current events and headlines both locally and overseas. SOUNDS: "Talk Yuh Talk - 3Canal" (hard hitting classic political commentary with J'ouvert imagery and percussion driven acapella Jouvert sound :)TASTES: In the years since I have played J'ouvert a few more times. Always with the J'ouvert bands that have popped up. These bands provide basic 'jouvert kits' for their members, as well as a hearty breakfast. This breakfast invariably is some combination of street foods and always includes the ubiquitous fete fare, corn soup (shown below). [random_content group_id="114"] #### Trinidad and Tobago Carnival: Part 7 - Carnival Bands   I was talking to a Brazilian friend a few years ago and she was surprised at some of the differences between our Carnival and theirs. You see it was a few weeks prior when she decided to look and see what costume/band she should play with. She was shocked when all the Trinis were like, whoa you are way too late. You see, here Carnival bands launch their designs in the final quarter of the previous year. Designs go on sale shortly after and the hottest sections sell out very quickly, sometimes within hours, as people put down their deposits. Several weeks before Carnival the actual costumes are ready for pickup with the rest of your deposit. Oftentimes people don't have the money or desire to pick up their costumes. However since costumes are sized to the measurements of the buyer if you are trying to pick up a costume last minute you may be stuck with one that is 2 sizes too small, or too large. Carnival bands range from small local affairs to large elaborate franchises. They may focus on Las Vegas showgirl styled costumes, or on imaginative social commentaries and folklore. On Carnival Monday and Tuesday the bands file through the streets along a prior pre-approved route, complete with music trucks with live musicians and DJs. This route passes past viewing and judging points for the title of 'Band of the Year'. SIGHTS: http://youtu.be/7vBSL9Dhvho Additional Carnival Band Links: • National Carnival Bands Association of Trinidad and Tobago • Trinidad Carnival Diary" SOUNDS: What is Trinidad and Tobago Carnival?Carnival is not just for the adults though :) Before the adults have their time in the sun the children also have their turn with their very own Kiddies Carnival For many Trinis this is where they first get their taste of 'mas' :D I never played in the big Kiddie Carnival but always took part in my prep school's private one :D There I am! :) You can see some lovely Kiddie Carnival pics (like the one above) at the website for the carnival band Spoilt Rotten Kids :) TASTES:   Saltfish Accra - fried shredded saltfish in a highly seasoned dough, served with pepper sauce :)[random_content group_id="114"] #### Trinidad and Tobago Carnival: Part 8 - Ash Wednesday After the frenzied crescendo of Carnival Tuesday all merriment and debauchery ends (or is supposed to end) with the ushering in of Ash Wednesday and the start of the Roman Catholic observance of Lent. My father tells me that 'back in the day' all sound stopped at midnight and no calypso would play on the radio with the end of Carnival Tuesday. Things have definitely changed since then! Although you still see many individuals with ashes on their forehead heading to work, you are also equally as likely to see the throngs of people who take the day off work and head to the nation's beaches for a 'cooldown'. SIGHTS: The beach at Parlatuvier Bay, Tobago http://www.flickr.com/photos/paulmannix/ / CC BY 2.0   SOUNDS: Here you can see some video of Trinidad's most popular beach, Maracas Bay. The little huts are concession stands, the most popular offering of which is 'Shark n Bake' TASTES: For many in Trinidad Ash Wednesday is a day for relaxing (or partying) at the beach. And, as mentioned above, the defacto beach snack here in TnT is Fried Fish n Bake :) [random_content group_id="114"]   #### Trinidad and Tobago Carnival: Part 8 - Machel Montano Last Friday (Carnival Friday) night your favorite Trini introvert hit the town! You can blame this atypical behavior on the fact that one of my best friends is in town for her annual Carnival pilgrimage. Although there were several fetes going on we ultimately decided to go to the popular Zen nightclub to see the artist that I consider one of Trinidad's living musical legends, Machel Montano! And boy did we get our money's worth (even if we had to pay scalpers for our tickets!) From his official MySpace page: . Machel Montano HD and his band Xtatik have been the premier soca band in the Caribbean for more than a decade and have established themselves as the leading draw at major events in New York City , Miami , Toronto , and London and throughout the Caribbean Diasporas. Machel is recognized as the leading performer in the soca music genre and is highly regarded as well as a songwriter, producer and band leader. . Machel began his career in 1982 at age seven. As early as 1984, he formed his band Pranasonic Express now called XTATIK. Machels debut album TOO YOUNG TO SOCA, released in 1985, was an instant hit which earned him many rave reviews and standing ovations wherever he performed. In 1986, he appeared on Star Search in Hollywood bringing Soca Music to the screens of US National Television. He was described as a Stevie Wonder of Soca. Machel and XTATIK have performed with many popular international entertainment personalities including: Freddie Jackson, TLC, Third World , Shaggy, El Debarge, Destinys Child, The Boyz, Kris Kross, Buju Banton, Ziggy Marley, Garnet Silk, Shabba Ranks, Bounty Killa and many others. . In 1987, at the age of twelve, Machel became the first Trinidadian and youngest Entertainer to win the Caribbean Song Festival. In 1991 at sixteen, he won the Young Kings Competition. XTATIK won best playing music band on the road for CARIBANA 94 and MIAMI CARNIVAL 94. In 1995 Machel won Party Vocalist of the year and in 1996 XTATIK won Party band of the Year. In 1995 and 1997 Machel & Xtatik journeyed to London and mesmerized the sold out crowds. . In 1997 Machel became the youngest ROAD MARCH KING of Trinidad & Tobago and XTATIKS album HEAVY DUTY has been described as one of the best selling SOCA Albums ever. SIGHTS: Machel played an almost 90 minute non-stop set... that was pure musical brilliance. The first 1/2 he performed his popular tunes (new and old) in a stripped down acoustic styling (think MTV Unplugged). Many of the uptempo numbers were retooled as ballads crossing several genres and the air was crackling with a feeling of spiritual release and oneness. Tears came to my eyes several times. I won't lie! For the second half many of the tunes were re-performed in all their uptempo Carnival frenzy. It was like 2 albums/concerts in one! Jamaican dancehall artist Mr. Vegas even made a surprise cameo! It is amazing how every year Machel tops himself musically as both a singer, songwriter and performer, and he is still so young! SOUNDS: Today is Carnival Tuesday and there is no doubt that this year Machel will once again be crowned Road March King (he won it last year as well). This time around two of his tunes are competing for the top place ... all other contenders are distant thirds. Here is the video for one of them, in it you can see the Moko Jumbies that I had written about in the previous installment of this series :) Jumbie (Official Video) outta body! back to yuhself now! TASTES: As I've previously mentioned where there's a fete or nightclub street food is not far away. Friday night was no exception. Outside of the nightclub I spotted a corn soup vendor. There were also two food stands. One well lit one attracted many patrons The other's dubious choice of neon green lighting made it stand out from the crowd, but not in a good way. Does anyone really think yummy and hearty when they see a neon green glow? Guess who we ate from? The sign reads "Bake & Shark (more on that tomorrow!), Burgers (Beef/Chicken), Fries, Soft Drinks, Hops & Cheese)" and at the bottom "Real Trini Style". Now that's more like it! We both ordered beef burgers. They come standard on a bed of coleslaw with ketchup. Dont' be fooled by the plain appearance, my friend and I both agreed that was one of the best burgers we'd ever hard. The patty was redolent with garlic and herbs to a degree that I had never had. And straight off the grill, so so good! It was the perfect end to an awesome evening :) #### Trinidad and Tobago Carnival: Peter Minshall If Machel is the foremost innovator of soca, Minshall is the foremost innovator of mas. Eccentric and chameleon-like, his designs have captured Trinidadian's imaginations for several decades. Born in Guyana, his family moved to Trinidad when he was 4 and we consider him a 'true son of the soil'. From his official website: . Minshall was born in Georgetown, Guyana, but moved to Trinidad as a child after his father took a job as a cartoonist. Growing up in the capital, Port of Spain, he was exposed to Carnival from a young age. He made his first costume at the age of thirteen, entering the children's Carnival competition as an African witch doctor, and winning a prize for originality. He attended Queen's Royal College, then went on to study Theatre Design at the Central School of Art and Design in London. . Minshall's costumes have sometimes been called "dancing mobiles." "Mas" as he conceives it is performance art that combines the qualities of sculpture with those of movement. Each costume is designed with the motion of the performer in mind, so that performer and costume are one. "I provide the means for the human body to express its energy," he says. His bands are never merely costumed parades, but exercises in total theatre, using music, drama, dance, and visual spectacle to communicate a metaphor-rich narrative. . Minshall claims that mas--"living art that we make fresh every year"--is the truest artistic expression of Trinidad. "Our aesthetic is performance, the living now." A major aim of his life's work has been to prove that mas can be "high" art, as capable of the sublime or the universal as any other artform. SIGHTS: ?????? Peter Minshall - House of Lime ?????? Callaloo Company - Peter Minshall's Production Company ?????? Peter Minshall on Wikipedia SOUNDS: Barcelona 1992 Olympics: Opening Ceremony Costume Design by Peter Minshall TASTES: Callaloo Callaloo, is the name of Peter Minshall's design company. It is also the name of a well-known local dish, one that is considered by some to be our national one. #### Trinidad Barfi (recipe)     Barfi is one of those traditional Indo-Trinidadian sweets that one consumes when attending many a Hindu or Moslem celebration. I have seen it referred to (on websites) as an East Indian fudge or Indian cheesecake. Maybe these descriptions accurately capture the East Indian version, however they fall short of capturing the taste and feeling of Trinidadian barfi. Here in Trinidad, barfi has a distinctly milky taste because of the powdered milk and/or condensed milk that is added by the cupful. Combinations of ginger, cardamom and other optional spices only add to create an additional complexity that makes you forget that each mouthful is probably 1000 calories a piece. Although our recipe for barfi in Trinidad does not seem to differ too much from the original 'plain' one in India (where burfi and barfee seem to be the preferred transliterations) one distinctly Trinidadian touch has been the addition of multi-colored sprinkles to the top of this creamy delight. I've seen Chennette mention that she's seen local barfis that also incorporate coconut and carrot but I've never seen or tasted those, well maybe coconut but def. not carrot. I think (and she'll correct me I'm sure if I'm wrong) that the plain version is pretty much defacto as far as Trinidad barfi goes. And also defacto... sprinkles!! :D I mean come on... it's just not barfi (-in Trinidad-) without the sprinkles!! :D I guess we're just colourful like that ;) ETA: I have decided to submit this post to the Taste of Terroir :D What is terroir? (From Wikipedia) "Terroir was originally a French term in wine and coffee appreciation used to denote the special characteristics of geography that bestowed individuality upon the food product. It can be very loosely translated as "a sense of place" which is embodied in certain qualities, and the sum of the effects that the local environment has had on the manufacture of the product. ...Some writers include history, tradition, vineyard ownership and other factors. The contemporary meaning of the term clearly goes beyond mere geography, but at that point disagreement begins. Some assert that terroir is distinct from the characteristics imparted by the plant variety, the vintage and production methods (vinification, etc.), and is the product of a range of local influences that are transmitted into the character of the product." Anna, (the host of Taste of Terroir ) thinks that terroir can go far beyond the traditional definition, and wants to apply it to those foods and drinks which truly give a sense of place, or those in which the taste of the place can be observed. Trinidad Barfi Ingredients: 2 cups sugar 3/4 cup water 1 tablespoon grated ginger 4 cups full-cream powdered milk 1 cup thick or heavy cream multicolored sprinkles Directions: 1. Grease a 9x9 inch glass dish 2. Combine sugar, water, and ginger in small saucepan 3. Boil for about 10 minutes, just until sugar spins a thread 4. Combine 2 cups milk with cream, mix thoroughly 5. Pour sugar syrup into milk mixture, mix well 6. Stir in the additional 2 cups of powdered milk, mixing well. 7. Push mixture into greased dish using the back of a spoon 8. Decorate with sprinkles (multicolored) 9. When almost set, cut into squares. Makes 16 squares   My squares were still a tad gooey when cut, they should have the consistency of fudge when completely set... but you get the idea     And remember, in Trinidad it's not barfi without the SPRINKLES!!! :D   #### Trinidad Bitters - This week on Food Network Canada This just in! Food Network Canada will feature Trinidad and Angostura Bitters this week on the show 'The Thirsty Traveler'. Details are as follows :) Trinidad: Bitters - The Thirsty Traveler - Food Network Canada The Thirsty Traveler Episode: Trinidad: Bitters HOSTED BY: Kevin Brauch Aromatic bitters have been around for centuries, but what exactly goes into bitters, is one of the world??????s best-kept secrets. First used as a medicinal aid to combat indigestion, bitters has evolved into an incredible enhancer for both food and drink. Good things come in small packages and the Thirsty Traveler intends to find out exactly what goes into this little bottle of flavour packed lightning. UPCOMING EPISODES: Thursday, April 26 1:30 PM EST Trinidad: Bitters (CC) Sunday, April 29 10:00 AM EST Trinidad: Bitters (CC) #### Trinidad Black Cake: The Ultimate Step-by-Step Guide Introduction: The Legacy of Trinidad Black CakeWhat Is Trinidad Black Cake?Key Ingredients for the Perfect Black CakeThe Importance of Soaking Fruit in Trinidad Black CakeStep-by-Step Guide to Making Trinidad Black CakeTips and Tricks for the Best Black CakeRecommended Tools & Ingredients for Your Trinidad Black CakeTrinidad Black Cake as a Groom’s CakeHonouring Family Tradition: Why My Aunt’s Recipe MattersHow to Store Trinidad Black Cake for Maximum FreshnessWhy Trinidad Black Cake is More Than Just a DessertConclusion: A Personal Reflection Introduction: The Legacy of Trinidad Black Cake If you’ve ever had the pleasure of tasting a slice of Trinidad Black Cake, you know it’s not just a dessert – it’s a slice of history, tradition, and love, all baked into one deliciously rich, moist treat. I’ve spent countless hours perfecting my version of this recipe, and let me tell you, there’s nothing quite like it. This cake is more than just a Christmas treat in Trinidad; it’s an institution. It’s a cultural experience that ties us to our roots, to our families, and to the warmth of our holiday gatherings. I can remember the smell of rum-soaked fruits and spices wafting from my aunt’s kitchen as she prepared this iconic cake year after year. Her black cake wasn’t just a gift to the holiday table – it was a treasure, passed down through generations. It’s my honour to continue that legacy, sharing the recipe with all of you. Every time I make Trinidad Black Cake, I feel closer to my roots, and to the generations before me who kept this beautiful tradition alive. But, beyond the nostalgia and tradition, Trinidad Black Cake is a testament to the power of food to bring people together. It’s a symbol of the holidays, a treat that brings joy, conversation, and even a little bit of indulgence. Whether you’re a seasoned cook or a newbie to Caribbean cuisine, I’m excited to guide you through the process of making the perfect Trinidad Black Cake. What Is Trinidad Black Cake? Trinidad Black Cake is a deeply flavoured, fruit-laden cake, traditionally made during the Christmas season, but enjoyed year-round in Trinidadian households. Unlike the steamed version of black cake found in Jamaica, Trinidad’s version is baked, giving it a dense and rich texture. Its distinct flavour comes from a variety of fruits that are soaked in alcohol, making it exceptionally moist and full of depth. The cake is spiced with aromatic ingredients like cinnamon, nutmeg, and vanilla, and the secret ingredient—rum—adds both flavour and preservation power, allowing the cake to age beautifully over time. Like sorrel and punch de crème, Black Cake in Trinidad is a Christmas institution. Made predominantly of alcohol-drenched prunes, currants, and raisins, variations abound (and I love taste testing when we make the visiting rounds). Still, the best black cake is always the recipe that one grew up with. In this case, my black cake comes from my aunt, who also uses this recipe to make grooms’ cakes for weddings (in Trinidad, these are also traditionally black cake). Key Ingredients for the Perfect Black Cake The key to creating a Trinidad Black Cake that will wow your guests lies in the ingredients. Here’s a breakdown of the essentials: Dried Fruit – Traditionally, prunes, raisins, and currants form the foundation of the fruit mix. But you can also include sultanas or dried cherries to add your own unique twist. The more fruit, the better! Alcohol – The fruit is soaked in a combination of rum, port, and sometimes cherry brandy for months (or even years). This is what gives the cake its signature flavour and keeps it moist. I recommend dark rum for the best depth. Butter – A good amount of butter is essential for creating that soft, melt-in-your-mouth texture. Sugar – In the Trinidad Black Cake, sugar is caramelised to add a deep, almost molasses-like flavour, contributing to the cake’s dark colour and rich taste. Spices – Nutmeg, cinnamon, and allspice make the black cake feel like a warm hug in every bite. Flour and Eggs – These basic ingredients bind the cake together, but the magic comes from everything else. The Importance of Soaking Fruit in Trinidad Black Cake If there’s one thing you’ll quickly learn when making Trinidad Black Cake, it’s the importance of soaking the fruit. While the fruits themselves are sweet, soaking them in alcohol (usually dark rum and port) for weeks or months allows them to absorb all the rich, complex flavours of the booze and spices. This soaking process not only ensures that the cake has maximum flavour, but it also helps create the moist texture that’s characteristic of a great Trinidad Black Cake. Trust me, this step is non-negotiable if you want to achieve that mouthwatering richness. I’m also partial to the idea that the longer the fruit soaks, the better the cake turns out. My aunt used to prepare her fruits as early as August, and we were still eating delicious remnants in July the following year! Step-by-Step Guide to Making Trinidad Black Cake Making Trinidad Black Cake from scratch is an incredibly satisfying experience. Here’s a simple breakdown of how I make it: Prepare the Fruit – In a large jar or bowl, combine your prunes, currants, raisins, and any other dried fruits. Pour in the rum and port, then cover and let it soak for at least 1–3 months. If you can, give it a little shake every few days to redistribute the liquid. Caramelise the Sugar – In a saucepan, melt the sugar over medium heat until it becomes a deep amber colour. Stir constantly to avoid burning. This caramelisation adds depth of flavour to the cake. Cream the Butter and Sugar – In a large mixing bowl, beat the butter and sugar together until fluffy. This step is crucial for a light and airy texture. Add Eggs and Fruit – Beat in the eggs, one at a time. Once the mixture is smooth, slowly fold in the soaked fruit, along with any remaining alcohol from the soaking process. Mix the Dry Ingredients – In a separate bowl, combine the flour, spices, and baking powder. Gradually add the dry ingredients to the wet mixture. Bake the Cake – Pour the batter into a greased cake tin and bake in a low oven (around 150°C) for 2–3 hours, or until a skewer comes out clean. Cool and Age – Allow the cake to cool completely before wrapping it in greaseproof paper and foil. Store it in a cool, dark place and let it age for at least a week, preferably longer before cutting. Tips and Tricks for the Best Black Cake Soak the Fruit for Longer – Don’t rush the soaking process! The more time the fruit has to absorb the alcohol and spices, the better the cake will taste. Use High-Quality Rum – The rum is a key ingredient, so choose a dark, high-quality rum for the best flavour. Don’t Overmix the Batter – When adding the dry ingredients, be careful not to overmix, as this can lead to a tough cake. Wrap the Cake After Baking – After baking, it’s essential to wrap your cake tightly and allow it to age in a cool, dry place. This helps intensify the flavours. Trinidad Black Cake Substitutions for a gluten-free alternative are included. For those who avoid alcohol for religious or personal reasons, soaking can be done using grape or apple juice! Obviously a shorter soaking time will be used and the mixture should stay refrigerated. Cake:1 lb unsalted butter1 lb sugar8 eggs1 tsp lemon essence2 tsp lime rind (zested)2 tsp almond essence2 tsp vanilla1 lb all-purpose flour (use 1/2 cassava flour + 1/2 lb rice flour for gluten-free)4 tsp baking powder2 tsp mixed spice½ tsp grated nutmegFruit Base:1 lb pitted prunes1 lb raisins1 lb currants1 bottle cherry brandy1 bottle rum and/or Bailey's2 tbsp Angostura bittersBrowning:1 lb brown sugar½ cup boiling hot waterHave on Hand:1 more bottle of rum Three to Five Days Before:Up to 5 days before you make the cake, chop up all the fruits for the fruit base. Place in a large bowl, pour in Angostura bitters, cherry brandy and rum (I use Bailey's when I have extra $$$ and it really makes it extra special :)). Leave in a cool corner, covered, to soak up the liquor. As I said 3-5 days before is the best option, 24 hours minimum if you must be 'so last-minute'!On the Day Of:Blend Fruit Base:I pour the soaked fruit and juices into a blender and blend until thick and still a bit chunky (like tomato sauce). Note: If you have been macerating your fruit for a minimum of a month in advance you can skip this step 🙂Prepare Browning:Burn sugar until caramelized, add hot water gradually. Mix well and leave to cool.Please be extra careful at this stage as a 'browning' burn is NOT a fun thing!Once that is done...Remaining Steps:Preheat oven to 250F (no that's not a typo)Cream the butter and sugar.Add eggs one at a time, mixing to incorporateAdd lemon essence, lemon zest, almond essence and vanillaMix and sift flour, baking powder, mixed spice and nutmeg.Gradually add sifted ingredients to creamed mixtureMix in fruit base puree and 'browning'Pour batter into greased tins that have been doubly lined with brown paper or parchment paperBake for 3 hoursOnce removed from the oven soak the tops with equal portions of the remaining bottle of rum. Don't be surprised if the top of the cake starts to look pale and 'weird'. Believe me, after several hours, and definitely by the next day all that alcohol will be absorbed and you will finally understand how this cake got its name! 😀 This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. Recommended Tools & Ingredients for Your Trinidad Black Cake Baking a traditional Trinidad Black Cake requires the right ingredients and equipment. Below are some of my top recommendations to help you create the best black cake possible: ALSO! Dark Rum for SoakingA generous amount of dark rum is a must for soaking the fruits. The alcohol not only helps to preserve the cake but gives it that moist, delicious texture. The past few years I have loved using Tamboo from the House of Angostura. However feel free to use your own favourite brands.Get Dark Rum/Rum extracts Here (some non-alcoholic varieties included as well) These tools and ingredients will help you to ensure that your Trinidad Black Cake turns out just like the ones passed down through generations. You can trust that these products will bring you success in your baking adventures! Note: The links provided are affiliate links, meaning I may earn a small commission if you choose to make a purchase through these links. Your support helps keep the blog running and allows me to continue sharing my favourite recipes with you. Thank you! Trinidad Black Cake as a Groom’s Cake In Trinidad, black cake is often used as a groom’s cake at weddings. Unlike the standard wedding cake, which is often multi-tiered and decorated with fondant, the Trinidadian groom’s cake is dense, rich, and full of character. It’s a slice of tradition that brings a unique and personal touch to the celebration. Many families, including mine, have passed down their black cake recipes from generation to generation, making it even more special. The recipe I use today is from my aunt, who also made grooms’ cakes using this same recipe. I love that the cake has become a part of her legacy, continuing to be shared and enjoyed at weddings and family gatherings. Honouring Family Tradition: Why My Aunt’s Recipe Matters I can’t talk about Trinidad Black Cake without mentioning my aunt, who made the best Black Cake I’ve ever tasted. She had a gift for balancing the flavours perfectly, and to this day, when I bake my version of her recipe, I feel connected to her in a way that’s hard to describe. Sharing her recipe with you all means so much to me because it keeps her memory alive. She was proud of my work on TriniGourmet, and knowing that her name is tied to something that brings so much joy to so many people is a legacy I’ll cherish forever. Auntie Olga's Trinidad Black Cake How to Store Trinidad Black Cake for Maximum Freshness One of the beauties of Trinidad Black Cake is that it keeps incredibly well, thanks to the high alcohol content. To store your cake: Wrap It Properly – After baking, allow the cake to cool completely, then wrap it tightly in greaseproof paper and aluminium foil. Age It – Store the cake in a cool, dry place for at least a week before eating. The longer it sits, the more the flavours will develop. Keep It Moist – If you want to keep your black cake moist, lightly brush it with more rum every few days. This stage isn’t usually needed within the first 2 months, if it lasts that long! Why Trinidad Black Cake is More Than Just a Dessert Trinidad Black Cake is more than just a festive treat; it’s a symbol of tradition, love, and family. It’s a cake that tells stories – stories of heritage, of family bonds, and of recipes passed down from one generation to the next. Every time I make it, I’m reminded of my aunt’s joy in sharing this cake, her legacy continuing through every batch I bake. But beyond the personal connection, Trinidad Black Cake also represents the spirit of the holidays in Trinidad. It brings people together, fills homes with the sweet aroma of tradition, and adds a touch of luxury to any celebration. It’s a cake that’s not just made for special occasions; it’s an experience in itself, one that invites you to slow down, savour the flavours, and appreciate the history behind every bite. I have found that, as I’ve grown older and more connected to my roots, the act of baking Trinidad Black Cake has become a form of self-care and reflection. It’s a moment for me to step away from the busyness of life, immerse myself in the comforting rhythm of the kitchen, and reconnect with the love and memories woven into each ingredient. As I continue to pass down this tradition to my own loved ones, I realise how much it has shaped my relationship with food, family, and culture. Making Trinidad Black Cake has taught me the importance of taking time for the things that truly matter—whether it’s perfecting a recipe, nurturing relationships, or honouring traditions that carry deep meaning. It’s not just about the final product; it’s about the care, intention, and love that go into every step of the process. Conclusion: A Personal Reflection As I reflect on the significance of Trinidad Black Cake, I’m reminded of how much food can be a reflection of our stories, our values, and our identities. This cake isn’t just a recipe; it’s an embodiment of the heritage and legacy that I cherish so deeply. Each time I make it, I feel like I’m connecting with something much bigger than myself – a tradition that has stood the test of time, passed down from those who came before me. The act of baking this cake is a personal journey. It’s a way to honour my family, my culture, and the enduring power of good food to bring people together. Whether it’s at Christmas, a wedding, or just because, Trinidad Black Cake holds a special place in my heart, and I hope it can find a place in yours as well! If you’re ready to explore more of Trinidad’s rich culinary heritage, download my free ebook, “7 Sweet Trini Treats,” where you’ll find even more delicious dessert recipes that will transport you straight to the heart of Trinidad & Tobago. Click here to get your copy today and discover the joys of Trinidadian cooking in your own home! 🍰 #### Trinidad Buljol (recipe) Salted codfish, tomatoes and the hottest peppers known to man. Probably not the most scintillating combination on paper, but believe me one taste and you -will- be hooked! Buljol is without a doubt one of my favorite breakfast foods. I love the way that the saltiness of the dried shredded cod plays off the cool wetness of the tomatoes and the spicy shreds of scotch bonnet peppers. It is a simple topping that needs little accompaniment. I often have it plain on buttered toast (as pictured above), or with some wholewheat bake or hops. If I'm feeling decadent I add chunks of creamy zaboca (avocado). YUM! Factoid: The name of this salad of shredded saltfish comes from the French brule, meaning burnt, and geule, slang for mouth. Since it is served at room temperature, the burning is obviously the result of the Congo pepper. Traditionally, buljol is served for breakfast or a Sunday brunch. - Dave DeWitt According to Epicurious.com buljol is known in some other parts of the Caribbean as 'Pick-Up Saltfish'. I have never heard of this term before so please let me know if this is accurate or not, and if so in which parts. My Jamaican mother says she never saw this dish before moving to Trinidad. Thanks! Now I've seen recipes for buljol that include hardboiled eggs, lettuce and other strange (to me) ingredients -within- the buljol, rather than on the side. I don't know (and feel free to let me know your variations) how common these versions are in the 'real world', I've certainly never had or seen them. To me the beauty of buljol is how simple and unadorned I know it to be. That's why this is the recipe that I've decided to share :) Recipe: (from Naparima Girls High School Cookbook) Ingredients: 1/2 lb saltfish (salted cod) 1 or 2 large tomatoes, finely chopped 1/2 tsp fresh hot pepper, chopped 1 onion, finely chopped or sliced 1 sweet pepper, finely chopped (we don't use sweet pepper in our version) 1 - 2 tbsp olive oil Method: 1. Break fish in pieces and place in saucepan with cold water 2. Gradually heat to boiling and throw away water. 3. Repeat until fish tastes fresh and no longer salty 4. Remove skin and bones and break pieces of fish in even smaller pieces 5. Blend fish with remaining ingredients. #### Trinidad Callaloo (vegetarian) Callaloo is a fond memory for many Trinidadians, myself included, however I did not know that many foreigners consider it to be our national dish! My mother told me that the first thing she often did for visiting friends (her first 10 years in Trinidad) was take them for some of this dish. She says that even though Jamaica has a dish called callaloo with basically the same ingredients the final result is quite different from ours. Callaloo is basically a thick soup of pureed 'callaloo bush', okra and various seasonings and additions, sometimes crab, sometimes salted meat. For those who don't have access to 'callaloo bush' (also known as dasheen or taro), I've been known to use bhaji in a pinch (no huge difference in taste), and many overseas cooks use spinach with more than acceptable results. For kashrut reasons my version is 100% vegetarian but I think it was quite tasty :) From Wikipedia: . Callaloo (sometimes calaloo) is a Caribbean dish that is most popular in Trinidad and Tobago, Guyana, and Jamaica (known as pepperpot). The main ingredient of which is a leaf vegetable, traditionally either amaranth (known by many local names including callaloo or bhaji), or taro or Xanthosoma species (both known by many local names including callaloo, coco, tannia, or dasheen bush). Because the leaf vegetable used in some regions may be locally called "callaloo" or "callaloo bush", some confusion can arise among the different vegetables and with the dish itself. Outside of the Caribbean, spinach is occasionally used. . Plant sources for Callaloo leaves . * Taro - also called dasheen in the West Indies the leaves of this root crop are used in the Trinidadian version of the dish * Tannia or Malanga called calalu in Puerto Rico * Amaranth species include Amaranthus spinosus used in the West Indies and A. flavus is a yellow variety used in Brazil and known as caruru * Pokeweed species Phtolacca octandra or West Indian foxglove * Nightshade species Solanum nodiflorum . Callaloo is almost always made with okra and dasheen or spinach. There are many variations of callaloo which may include coconut milk, crab, Caribbean lobster, meats, chile peppers, and other seasonings. The ingredients are added and simmered down to a soup or stew consistency. When done, callaloo is dark green in color and is served as a soup or a side dish which may be used as a gravy for other food. . Callaloo is widely known throughout the Caribbean and has a distinctively Caribbean origin, created by African slaves using ideas of the indigenous people along with both African (okra) and indigenous (Xanthosoma) plants. Trinidad Callaloo (vegetarian) (adapted from the Naparima Girls' High School Cookbook) INGREDIENTS: About 12 dasheen leaves (or bhagi or large spinach) 2 cups coconut milk 1 tbsp butter 1 scotch bonnet pepper 8 ochroes 2 sprigs thyme 1 onion 4 chives 1 cup boiling water 1 pack Maggi fish/vegetable seasoning METHOD: 1. Strip the stalks and midrib from the dasheen leaves (if using) and wash well 2. Wash and cut up the ochroes and seasonings 3. Put all the ingredients, except the butter, into a pot with the boiling water and simmer until everything is soft (keep the hot pepper near the surface) 4. Remove the pepper and blend the ingredients into a puree 5. Add the butter #### Trinidad Chicken Chow Mein (recipe) Chicken chow mein is a perennial fave of mine, especially with PLENTY of soy sauce :) It was another of the dishes that I made in February as part of my Year of the Pig menu :) Last year Trinidad celebrated the 200th Anniversary of Chinese Immigration to our country with a public holiday and a month of festivities that included dragon boat races and more. To learn more about the Chinese influence in Trinidad & Tobago you can see the official BiCentennial website here, it's quite good! Several months ago Trini food blogger 'Can Cook Must Cook' posed the provocative question "Is Chinee food ours?" ... Personally I would say yes. Just because the flavours are different to what I find overseas and preserved sweet n sour fruits are an indelible part of the memory of many a Trini childhood. Having said that, Chinese food here is nowhere as fusion in result as for example the Chinese community in India or Chinese-Cuban cuisine. Still, the Chinese presence in India, for example, is 300 years strong, and who knows what Trini Chinese food will look and taste like in 2107? :lol: What -is- interesting though, and may be the first step to a deeper form of fusion, is the number of eateries boasting 'Chinese Creole' food. This seems to be a fairly recent phenomenon but I may be wrong. Basically these establishments offer traditional Trinidadian creole dishes alongside the traditional Trinidadian-Chinese dishes cafeteria-style. This creates odd and very unique combinations on the plate to say the least! Trinidad Chicken Chow Mein -------------------------------------------------------------------------------- Recipe By: Naparima Girl's High School Cookbook Serving Size: 6 Ingredients: 1 whole chicken breast 2 tablespoons cooking oil salt and b.pepper 2 carrots 1 christophene (cho cho/chayote) 1/2 head cabbage 1 package bean sprouts 1 clove garlic soy sauce 1 package mein(egg) noodles 1 small cauliflower 1 large sweet pepper 1 medium onion Directions: 1. Remove chicken skin and bone, cut meat in small pieces, season with salt, bl peppper and crushed garlic 2. Cut all vegetables in thin strips 3. Cook chicken in oil until cooked but not brown, add carrots and cauliflower, cover and cook 3 mins. Vegetables should be tender. 4. Add soy sauce to taste 5. If bean sprouts are to be used add at the end and steam 2 mins. on top of the mixture 6. Noodles: Boil until tender in salted water, drain, cool then fry in hot oil until crisp. 7. Drain. Serve with chicken and vegetables. #### Trinidad Cocoa's Sweet Feet (article) I've been meaning to share more details about Trinidad's exclusive Trinitario cocoa ever since my highly successful post for Upside Down Chocolate pudding. After this article appeared 2 weeks ago in a local newspaper I knew it was time to start sharing the various articles and findings I've compiled on our local cocoa industry as well as the chocolate world on a whole :) Hopefully I'll move a little quicker on those, until then I hope you'll enjoy this vignette :) Some of you may also be interested to know that the cocoa estate visited below is also the one that provides Trinitario chocolate for the Valhorna Gran Couva chocolate bar :) Cocoa's Sweet Feet by Heather-Dawn Herrera Saturday Express, 7th April 2007 . . This part of the globe is renowned for its superior quality cocoa. However, because of the hard work involved in cocoa farming and the non-profitability of supplying cocoa beans on the market, many estates have remained abandoned over the years. . New initiatives for the revival of the cocoa industry have now led to the rejuvenation of cocoa estates across the country. One estate that has continued production throughout good times as well as the bad is the San Juan Estate. The San Juan Estate is situated at the head of the Lopinot valley. This estate is more than 100 years old and maintains a well-working and thriving appearance. . Thanks to the capable hands of Cyril Cooper, this estate is now a prime location in agro-tourism. Visitors come from far and near to participate in and enjoy the multi-activities associated with the San Juan estate. Visitors gain first-hand knowledge of the workings of such an estate and learn of the culture and traditions of its people. They also get to sample the products in the local cuisine of the estate. Several international documentaries have been filmed at this location (list). . The San Juan Estate is primarily a cocoa estate, though visitors see coffee, clove, citrus, provision, even horticulture, being practised here. . Cooper was born into the cocoa and he is now known as the best cocoa dancer in the land. This true son of the soil derives pleasure from conducting tours of his estate. He takes you through the entire process, from the actual picking of the pods to the tasting of a steaming cup of chocolate. . Cooper's cocoa ranges from the original plants grown from the seed, to those produced from grafts, as well as those produced by cloning. . The visitor learns from Cooper's demonstrations that grafted plants grow in the shape of a bush and do not grow a tap root to effectively support the tree as the original ones do. . "Plants produced from cloning obviously come from the best trees because we choose the healthiest ones to make more just like them. This type is known as 1188. The beans are full and these large pods reach right down to the ground." . . According to Cooper, cocoa production and processing is hard work, but this type of farming is productive and profitable. Cooper derives satisfaction from being able to demonstrate this type of farming to visitors. . Cooper picks the cocoa then throws the pods into a heap. He then cracks the pods and shells out the beans from the inside. . "The big pods have 52 seeds. When I get my head of seeds, I put them in bags to sweat. This process is called fermentation. Later the fermented beans are brought to the cocoa house and scattered for drying." . Cooper's cocoa house is still in prime condition, the wheels rolling back the roof to expose the drying floor. Now, the traditional entertainment, Cooper's favourite, beings. . "Dancing the cocoa here is like having a party. You dance and the dancing gets stronger as you sip some country tonic, rum and Coke, to boost your performance." . . While onlookers sing and play music, Cooper and all who wish to participate dance atop the mound of beans, round and round in a circle, feet shuffling and crushing the beans in continuous rhythm. Water is sprinkled on the beans to get the slime off, while one person rakes the scattered beans with a wooden rake back into the circle. . . Cocoa dancing is also referred to as "polishing the cocoa" because, in effect, you are cleaning the beans. . . After further drying, Cooper pans the beans to eliminate unwanted entities. He then roasts the lot. After pounding it with a mortar pestle, he again pans it to further clean it out. . Cooper now adds ingredients, all derived from the estate. Orange peel, nutmeg, clove, spice and tonca bean are some of the local ingredients used. These are added to the cocoa and pounded into a mass to make chocolate. . "This is called processing the cocoa. You add all our spices and pound it into a soft moist mass. This takes about 15 minutes. You then scoop it out and form it into balls with your hands. These are later packaged for marketing." . Cooper, a true cocoa host, grated and boiled some for us to sample. The aroma of the boiling chocolate was tantalising and we could hardly wait to sit and sip cups of steaming hot chocolate here in the peaceful setting of the Lopinot hills. #### Trinidad Corn Soup with Cornmeal Dumplings (recipe) Corn soup is a street food favorite here in Trinidad, especially at carnival time when vendors ply large pots of it that they spoon into styrofoam cups outside of fetes and clubs. It's also popular as a Saturday lunch. Chopped pieces of corn on the cob are often included, however in the variation I prepared below I have left them out. Feel free to add them back in though if you want the added texture :) This post was originally published on February 14, 2007. It has been updated twice since then. Trinidad Corn Soup with Cornmeal Dumplings (adapted from a recipe in the Naparima Girls' High School Cookbook) 1 14-oz tin cream style corn 1/2 cup chopped green onion or chive 1 carrot, diced finely 1/2 tsp. salt 1 cup vegetable stock 2 tbsp margarine 3 cups milk Cornmeal Dumplings: 1/2 cup flour 1/2 cup cornmeal 1/2 tsp salt 2 tsp baking powder 1/2 cup - 1 cup water 1. Melt margarine, cook onions . 2. Add corn and vegetable stock. 3. Simmer for 15 minutes over low heat 4. Prepare dumplings in a separate bowl by combining flour, cornmeal, baking powder, salt and water. Dough should be soft enough to be dropped from a spoon. 4. Add milk, carrots, salt and pepper. 5. Bring to a boil 6. Drop in dumplings 7. Cover and simmer for 15 minutes. Makes 6 servings Amazon.com Widgets For more recipes like this check out the Caribbean Cooking section of Veni Mangé - The Trinigourmet Amazon bookstore! #### Trinidad Dosti Roti (recipe) - a valiant attempt As I mentioned long ago my past attempts at roti making have been nothing short of tragic. My mother has been hiding her tawa away from me for the past few years as a result, eyeing me suspiciously whenever I would plead for the co-ordinates to its whereabouts. I pleaded with every school of logic I could come up with. I was older now, wiser. How could I maintain a site called TriniGourmet and not have any attempts at roti? I even tried pulling an Eric 'Respect my authoritay' Cartman, but that too backfired :lol: Sadly I resigned myself to the fact that I simply was not trusted. :( Then, miraculously one morning I entered the kitchen to the sight of a tawa on the stove. Could this really be?! Mom nodded yes, she had decided to give me another chance and I could now share ownership. Whee! I decided I would try my hand at Dosti Roti. Dosti means friendship in Hindi, and in this recipe the two rotis are cooked together, making them friends! :) (at least until they are torn apart and eaten :P) I made two batches of this and the last of my second batch were worlds above the first of my first batch. This reinforced the fact that with some things there are simply no shortcuts. Practice practice practice. It's the only way. I monitored the application of oil (more is better), I monitored the heat to see what would happen if i lowered it, if I raised it. If I extended the baking time, and if I reduced it. If I rolled it thinner, thinner, thinner. I made mental notes of what seemed to work and what seemed to hinder. I still have a long way to go but the fact that I got a grudging nod and a 'not bad not bad' from her cheered me immensely and since the tawa has remained out I can't wait to try again :) If you've got any tips for me (and everyone else) let me know :) Trinidad Dosti Roti Serving Size: 8 Ingredients: 3 cups flour 3 teaspoons baking powder ghee, melted margarine, or vegetable oil water (1 - 2 cups) 1/2 teaspoon salt flour for dusting Directions: 1. Combine flour, salt and baking powder thoroughly. 2. Add water gradually, working the dough to a soft, silky texture Cover with a damp cloth and let it rest for at least 30 minutes. 3. Knead once or twice and Divide dough into 8 even pieces and shape into round balls (loyahs). 4. Allow loyahs to relax for 15 minutes 5. Flatten loyahs into 3-inch discs between fingers. 6. Brush discs on one side with oil and flour lightly. 7. Place tahwa (or flat, thick-based frying pan) on medium heat. 8. Place 2 discs together (oil sides facing) and flatten to 4 inch double discs. Place on floured surface. Rest for at least 10 minutes. 10. Dust rolling pin and rolling surface lightly with flour, and roll out into 8-inch discs, flipping the dough and dusting with more flour to ensure easy rolling. 11. Dust off excess flour and transfer to tahwa. Bake until the first sign of small bubbles appear. Flip with spatula and brush liberally with oil/ghee. Bake until light brown. Flip to other side and brush liberally with oil/ghee. Bake 1 minute. 12. Insert knife between the two layers. Pull apart (caution, hot steam! no really. wear gloves or something!) 13. Place back together and store between towels to keep warm. #### Trinidad Hops Bread (recipe) Oh sweet sweet blogosphere. Does my devotion have no end!? It's the middle of the night and I have a sudden hankering for Hops! Now what is hops? I am sure for most of you you are thinking about some kind of grain and the beermaking process. No no no no no no. Hops is the most basic of breakfast breads/buns here in Trinidad. I have no idea how it got its name, maybe it has to do with the lengthy yeast development stage before flour is added? Its distinctive smell, taste and shape I think are some of the earliest memories of morning for many a Trini child. I know that there was a 'Hops man' who visited my Aunt's area and I would love to be at her home when he arrived with his freshly baked batch! So now that I am up and I have gotten a few hits already looking for a Hops recipe I thought hmmm why not make some tonight. I am sure it will be a welcome morning surprise for my parents as well :) lol Note: Even though Hops is traditionally made solely with white flour, my family always adds wholewheat to everything (health benefits people!) so my Hops Recipe reflects this. I think it gives it a lovely nuttiness while keeping the light airiness that you expect from such a roll :) Hops Bread (adapted from the Naparima Girls Cookbook) 1 package dry yeast 2 tsp sugar 1 tbsp melted shortening 4 cups white flour 2 cups wholewheat flour 2 1/2 cups warm water 2 tsp salt 1. Pour warm water into a large bowl 2. Dissolve sugar in water 3. Dissolve yeast over sugar and water and allow to develop for 10 minutes 4. Stir yeast mixture with a fork and add melted shortening 5. Gradually stir in flour and salt. 6. Knead for 8 to 10 minutes adding flour if necessary to make a medium stiff dough 7. Grease bowl and top of dough, cover and allow to rest for 20-25 minutes 8. Punch down dough, form in balls, place on greased trays 9. Cover with a damp cloth and allow to rise until doubled (1 - 1.5 hours) 10. Bake in a 400F oven for 15 minutes Makes 12-14 hops #### Trinidad Hot Baked Fish (recipe) When I originally found this recipe on Peppers.com I was instantly wary. You see I keep stumbling across recipes that begin with the word Trinidad or Caribbean that then go on to have little resemblance either through ingredients or methodology to what I'm familiar with. So when I clicked on this recipe titled 'Trinidad Hot Baked Fish' I was pleasantly surprised to see that it passed the very first 'authenticity test' to which it was posed. So what was that test? Well once a recipe has fish or chicken in it, if it's presuming to be Trinidadian I instantly expect to see that the first treatment the flesh will be subjected to is a treatment of lime or vinegar. And there it was. The squeezing of the lime. This was the real deal! I could move on :) This dish was very simple and economical, and even better it pleased the palates of my parents who have very divergent benchmarks of appreciation. :D I made very few changes besides substituting cheddar cheese for the Parmesan (much more affordable, and infinitely more 'Trini'), and I also adjusted the baking times because the ones on the site weren't working for me. Trinidad Hot Baked Fish -------------------------------------------------------------------------------- Adapted from a recipe on Peppers.com Ingredients: 2 lbs. favorite fish fillets 1/4 cup Trinidad Pepper Sauce 1/2 cup mayonnaise 1/2 cup soft butter 1/2 cup cheddar cheese, shredded 1 lime Directions: 1. Place rack in center of oven. Preheat oven to 425 degrees. 2. Blend all ingredients, except fish and lime, together. 3. Place in refrigerator. 4. Butter bottom of baking dish. 5. Place fish fillets in baking dish. 6. Squeeze lime juice over fish. 7. Salt, pepper, and sprinkle fish with your favorite dry spice mix (mine is ras-al-hanout, maggi fish seasoning would be good too!). 8. Broil fish for 7-10 minutes depending on thickness. 9. Pull fish out of oven and place Pepper Sauce mixture over fish. 10. Broil 3-5 minutes or until lightly browned! Serves 6 to 8 #### Trinidad Hot Baked Fish, 'Bang Bang Salsa', and Caribbean Rice and Peas This is what I made for dinner last weekend :) Trinidad Hot Baked Fish, "Bang Bang' Salsa (kudos to Marsha for putting me back into a Dave Koz frame of mind, and Caribbean Rice and Peas (from a recipe that I developed for Nandita at Saffron Trail). My parents loved it. I will upload the relevant pics and link to all the recipes in the coming days :) This was how I put it together though. Game Plan: 70 minutes before serving: Put everything in place and make sure everything is chopped, diced and happy 50 minutes before serving: Begin Caribbean Rice and Peas. 40 minutes before serving: Chop ingredients for salsa (if not done already), assemble. Set aside for flavours to meld. 30 minutes before serving: Add rice to pot for Caribbean Rice and Peas. Prepare Trinidad Hot Baked Fish, put in oven. 15 minutes before serving: Fry onions and peppers for Caribbean Rice and Peas 10 minutes before serving: Add Pepper Sauce mixture to fish and broil. 5 minutes before serving: Stir fried onions and peppers into Caribbean Rice and Peas Take fish out of oven Bring out salsa Serve! :D Want to know what I was listening to while I made this? Click here to see! and then Join SonicSwap and Trade Playlists with Me I'm Currently Listening To: #### Trinidad Independence Day Menu [MENU PLAN] 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? :) I do have a quick confession to make however. I will not be personally making this menu this year. In fact, for the first time ever, I will be celebrating our nation's Independence in Tobago! I am very curious to see what Independence celebrations will consist of there, and if you have any recommendations, please share them with me via email, Twitter, Instagram, or Facebook! :) • Sarina's Spinach-Ginger Salad (recipe) • Bertie's Trinidad Pelau (recipe) • Sarina's Independence Day Sugar Cakes (recipe)  To learn more about Independence Day Celebrations in Trinidad, as well as the Independence Day Movement visit the Independence Day portal at the National Library website. Trinidad & Tobago's flag is raised for the 1st time & the 1st Parliament is inaugurated #### Trinidad Kachourie (recipe) Several weeks ago a reader asked me to post a recipe for Trinidad Kachourie. Well, it's taken me a while but here it goes! :D So what is kachourie, some of you may ask? Well kachourie appears to be Trinidad's version of what is listed in Wikipedia as kachouri or kachouri: From Wikipedia: Kachori - More specifically spelled as Kachauri, a farsan or spicy Indian mouth watering snack of various regions of India, including Rajasthan,Gujarat and Uttar Pradesh. In Rajasthan it is usually a round flattened ball made of Fine flour filled with a stuffing of backed mixture of yellow moong dal or Urad Dal the crushed and washed horse beans,besan the crushed and washed gram flour, black pepper, red chili powder, salt and other spices. In Gujarat, it is usually a round ball made of flour and dough filled with a stuffing of yellow moong dal, black pepper, red chili powder, and ginger paste. In Uttar Pradesh, it is a flattened ball of spiced potatoes, typically including potatoes and peas, wrapped in white flour, and deep fried. A variant includes sweet upwas (fast) kachori, made with potato, coconut, and sugar. Kachoris are often served with a chutney, often made from tamarind, mint, or coriander. Here in Trinidad the difference seems to be that the ingredients are integrated into the dough which is then fried. Like the above though the final result is also served with chutneys (mango and tamarind come to mind) This post is something of a 2 in 1 as I decided to take two approaches to this recipe. One traditional, and one quite non-traditional. The non-traditional approach was to use a bag of pholourhie mix as my base (as the base recipe for kachourie is very similar to the base recipe for pholourhie). I was curious how this would turn out. I added some extra cloves of garlic and the necessary chive and hot peppers. Once the water was added (I used less than the package called for to form a denser dough) the batter turned the requisite bright yellow and it was time to fry everything up! The batter mix puffs up a lot more than I expected, so even though the pieces of dough that I had pressed out were small and thin (oil your hands if the batter gets sticky) they seemed quite large in the end. So my final verdict? As with everything there are pros and cons. The pros were the relative ease and quickness with which everything came together. The cons were the pholourhie mix has much more wheat flour than chickpea flour, this reduces the chickpea/splitpea flavour and denseness of the final product. Now for me this is a a bit of con because I like that heaviness and the taste of chickpeas/splitpeas, however if you don't (and I know there are others out there who don't) this would be a distinct advantage of using a prepackaged mix. However if you are like me, and want to give the traditional approach a try (or if you don't have access to prepackaged pholourhie mix) here is a popular recipe (as seen in the Naparima Girls High School Cookbook). Feel free to play around with the ratios of chickpea flour to all-purpose flour to get the flavour balance that you desire :) Trinidad Kachourie INGREDIENTS: 1 lb. split peas or chick peas, soaked overnight 3 tsp. minced garlic 1/2 cup finely chopped onion 1/2 cup pimentos, finely chopped 1/4 cup chopped chive 1/3 cup flour 1/2 tsp. saffron powder or tumeric 3 tsp. baking powder 2 tsp. salt or to taste hot pepper to taste 1/4 cup water (approx.) 1 cup oil for deep-frying METHOD: 1. Drain chick peas or split peas and grind or mince. 2. Combine ground peas, garlic, onion, pimentos, chive, flour, saffron, baking powder, salt, pepper and water well. 3. Take a tablespoon of mixture and shape in 2 1/2" - 3" round; flatten to 1/2" thickness. 4. Fry on either side until golden brown and well cooked. More than one can be fried at a time. Lower heat if necessary when frying. N.B. Could use 1/2 amount of split peas and 1/2 chick peas. Serve with mango or tamarind chutney. I made a nice dipping sauce by diluting mango chutney and blending it with equal parts garlic and pepper sauce :) Alternative spellings: kachowrie, kachouree #### Trinidad Kurma (recipe) Kurma is one of my favourite Trinidadian snacks. Fried mouthfuls of spiced dough in a sugary glaze, they can be found and purchased throughout the island at school 'tuck shops', pharmacies, supermarkets and corner shops. East Indian in origin they are also a staple treat at many Hindu and Moslem functions. Little did I realize however (until doing some research for this post) that the two main forms of kurma which I have grown up with, relate directly in origin to each of those religious groups! Kurma in Trinidad can take one of two forms. Hard or thin kurma, which are like large matchsticks and crunchy, and soft or fat kurma which are much richer and pillowy in texture. This Hanukkah I prepared both for my Hanukkah 2010 guide, using recipes from two other Trini food bloggers. Hard kurma is by far the most popular form of kurma in Trinidad. It is fairly ubiquitous and is no doubt the image that pops into most minds when they hear the word. Some of this may have to do with it having a longer shelf life than 'soft kurma', some of it may also have to do with there being a larger Hindu community here (the group that food blooger Chennette attributes this form too, but more on that later!). For the above I relied on a recipe posted by Simply Trini Cooking. I made no actual changes to the recipe but did treat the frying of the dough in a slightly different manner. For my own preference, I first fried the dough in oil over medium heat until the sticks were cooked through and barely golden. I then removed them from the oil and allowed to cool slightly. I then raised the heat below the oil to medium-high and refried the sticks until they were a rich honey colour. This method mirrors the best way to do french fries, and I believe it really helps to create a result that is light and crunchy rather than hard and dry. Another note or tip that I'd like to share is regarding the sugary glaze (which is essential to kurma's appeal). This part was one that took me some trial and error. Trial and error which I'd like to spare you :) For myself I have found the best results come from boiling the glaze until it is -just about- to form a thread when poured from a spoon. That's the point when I move the pan from the stove, pour it onto the kurma and turn everything with a large spoon to glaze evenly. Just keep turning until the syrup has fully solidified (which doesn't take long). Delicious clumps of ginger-infused sugar will form at irregular points with the repeated turns for an appeal which food programs have told me is apparently 'rustic' *chuckle*. However this will only happen if the syrup was brought to the very beginnings of the thread stage. Boiling the glaze to the point where it does form a thread easily means that the syrup cools and solidifies too quickly upon pouring, not coating the sticks properly. Not boiling it to the thread point just leaves a sticky mess. Don't stress if you don't get it right the first time. Just try again :) And, as usual when dealing with hot sugar, stay vigilant - once it burns there's no turning back! Soft kurma is hard kurma's slightly less popular sibling. Unlike hard kurma it also seems to receive a divided response. People either love it or hate it. Why the dissonance? I suspect that it is due to soft kurma often having a more fragrant, sweeter dough due to the inclusion of evaporated and condensed milks as well as elychee (cardamom). I myself have no problems with its sweetness or with anything that involves cardamom so I've always loved soft kurma. However, the great thing about making your own recipes is that you can leave out those flavours that rub you the wrong way. That's why I am so glad that food blogger Chennette shared her mom's recipe for soft kurma, as well as shed a light on its roots in the smaller Trinidad Moslem community. I stayed fairly true to her instructions but did make some modifications, mostly due to the fact I was only making enough for two (ended up being enough or 4-6 though when combined with the hard kurma lol) and also because I wanted to see if I could make a soft kurma that would satisfy J, who has repeatedly told me he does not like soft kurma through the years. Because he does not have a strong sweet tooth I suspected that the use of condensed milk would have been overkill for him. In its place I used more evaporated milk in the dough, and also used evaporated milk instead of condensed in the glaze. The final verdict? He loved it! As did I! I really didn't miss the condensed milk one bit so I think I will make it this way from now on. Trinidad Soft Kurma Source: modified from a recipe by Chennette Serves 4 - 6 INGREDIENTS: 2 cups flour 1/2 cup butter (margarine for vegan) 1/2 cup evaporated milk (vanilla mylk of choice for vegan) 1/4 cup water 1 tablespoon ginger powder 1 tablespoon cinnamon powder seeds of 2 cardamom pods Glaze: 1 cup sugar 1/4 cup water 1/2 cup evaporated milk (or vanilla mylk) For directions visit the original recipe here. Because this kurma is a richer dough, and cut thicker than hard kurma, I fried it once over medium heat. This ensures that it has a chance to cook through - without drying out- before the exterior reaches the rich golden brown that you want. Another important tip: re the glaze. Because this kurma uses a milk-based glaze (unlike hard), it is important this time to boil the glaze (as Chennette states) to the thread stage. This time thread stage really means thread stage. You want a strong thread to form before you pour it on the kurma. The milk keeps things fluid enough for the pieces of dough to be thoroughly coated before it sets. Anything prior to the stage gets you into sticky mess-ville once more. And, as with hard kurma, keep turning as it cools. You want those delicious clumps! One last tip! The taste and texture of hard kurma improves the longer it sits. For best enjoyment I recommend making it the day before. Of course it tastes great either way so if you find it being wolfed down before that take it as a compliment (or make two batches, 1 to enjoy right away, and the other to store) :) Soft kurma on the other hand is best enjoyed on the day. It's not bad on subsequent days but something about that pillowy softness definitely gets lost. I hope that sharing my experiences will help you to get up the courage to make your own Trinidad Kurma. There's nothing more satisfying than knowing you can do it yourself, treat your friends and families, and control the spices and flavours to your own particular liking! Enjoy! #### Trinidad Macaroni Pie (recipe)     Trinidad Macaroni Pie. I had often wondered if there is such a thing in a definitive sense, however I have gotten so many hits with that as a search term that I now have to believe that there is. Coupled with the fact that my Jamaican mother does not make this dish more than once a leap year (and when she does she does in a -very- different manner) and I have to believe that Trinidad Macaroni pie is indeed not universal in nature. This dish is a stereotypical part of the traditional Trinidadian Sunday lunch and is also offered in cubed form at BBQs and other casual outdoor functions. Feel free to play around with the proportions. A sprinkling of parsley on top after it comes out of the oven, though not traditional, adds a dash of colour and enough appearance of 'nutrition' to soothe any guilt you may have over the comforting (but over the top) fatty starchy content :lol: Trinidad Macaroni Pie (Adapted from a recipe in the Naparima Girls' High School Cookbook) INGREDIENTS: 1/2 pk macaroni 2 eggs 1/2 lb cheddar cheese, grated 28-32 oz. evaporated milk 1 onion, finely minced 1/2 scotch bonnet pepper, finely minced salt pepper METHOD: 1. Preheat oven to 350 F 2. Boil macaroni in salted water 3. Beat eggs, combine in large bowl with onion, pepper, cheese, salt, pepper, and evaporated milk 4. Drain macaroni and let cool 5. Combine macaroni with egg mixture. 6. Pour everything into a baked oven-ready dish 7. Bake for 30-40 minutes 8. Let cool/set 15-20 minutes before serving Makes 8 servings   #### Trinidad Mauby (recipe) Apologies for the fuzzy photo :) This recipe made 3 rum bottles worth of Trinidad Mauby. They were done within 24 hours! TRINIDAD MAUBY INGREDIENTS 12 cups water 4 pieces mauby bark (you can add a few more if desired) 1 small sprig aniseed 1 piece cinnamon 3 cups sugar (or to taste) 1 - 3 tablespoons Angostura bitters (to taste) METHOD 1. Place all ingredients (except bitters) and 4 cups water into a saucepan and boil for 30 minutes. 2. Strain the mauby and add the additional 8 cups water. Then taste for sweetness. 3. You can add additional sugar to it if it is not sweet enough for you. 4. Add bitters 5. Bottle Serve ice cold with ice. Makes 3 bottles   #### Trinidad Paime: A Sweet Holiday Tradition I’ve always believed that food is one of the most powerful ways we preserve and pass on our culture. It carries stories, memories, and identities—especially in a place as richly layered as Trinidad & Tobago. And yet, some dishes, despite their deep roots and unique flavour, remain tucked away in the shadows of more popular fare. Trinidad Paime is one of those quiet treasures. I’ll be honest: I didn’t grow up eating paime. It wasn’t on my family’s Christmas table. I didn’t even realise it was considered a holiday dish until adulthood. It would appear only rarely—offered by a friend, gifted by a neighbour—and every time, it captivated me. Sweet but not sugary, warmly spiced, soft and slightly chewy, with a rustic charm that reminded me of pone and pastelle combined. I knew there had to be more to it than met the eye. As I began to dive deeper into the roots of this humble delicacy, I discovered what makes paime so special—and why it deserves a permanent place in our celebrations. Trinidad paime is a beautiful example of culinary fusion, born from ann intersection with our First People’s traditions. Made with grated pumpkin, coconut, cornmeal, dried fruit and spices, then wrapped in banana leaves and steamed, it’s naturally vegan, gluten-free, and incredibly inclusive—yet somehow remains one of the lesser-known treats of our holiday season. I’ve made it my mission to bring forgotten and under-appreciated Caribbean dishes like this one back into the spotlight—not just because they’re delicious, but because they are ours. They connect us to who we are, and who we’ve been. Paime deserves to be celebrated, shared, and savoured. So if you’ve never made it before, don’t worry. I’ve broken it all down step-by-step. This guide is designed to help you master paime with confidence—even if you’re a beginner in the kitchen or working with limited time or ingredients. And by the end, you’ll not only have a plate of this golden delight—you’ll also feel a little more connected to our heritage and a little more confident in your culinary journey. Let’s bring paime back to the holiday table—one lovingly wrapped parcel at a time. How to Make Trinidad Paime: Step-by-Step Guide Step 1: Prepare the Banana Leaves Wipe the banana leaves with a damp cloth to remove any dust or dirt. Pass them over low heat (like on a stovetop or open flame) for a few seconds to make them flexible and easy to work with. Cut the leaves into squares, roughly 8×8 inches, large enough to hold a few tablespoons of the Paime mixture. Note: If banana leaves are unavailable, you can use foil as an alternative. The foil packets won’t provide the same earthy flavour as banana leaves, but they will hold together well. Step 2: Make the Paime Mixture Grate the coconut and pumpkin into a large mixing bowl. Add the cornmeal, black pepper, salt, dried fruit, shortening, margarine, and sugar. Mix until everything is evenly combined. Gradually add water while stirring until you achieve a “dropping” consistency. Step 3: Assemble the Paime Packets Place about 2 tablespoons of the paime mixture in the center of each banana leaf square. Fold the leaves over the mixture, first folding in the sides, then rolling up tightly to form a secure parcel. Use a small piece of twine to tie around each paime packet, securing the folds. Step 4: Cook the Paime Bring a large pot of water to a rolling boil. Place the wrapped paime packets into the pot, ensuring they’re fully submerged. Boil for 20 to 30 minutes. To check if it is ready, open one packet and see if the mixture has set. If it’s still soft or runny, allow it to cook a bit longer. Step 5: Serve and Enjoy Once cooked, let the paime packets cool slightly before serving. Enjoy this sweet treat warm or at room temperature. Trinidad Paime Serves: 12 1 grated coconut1 lb. cornmeal1 tsp. black pepper2 tsp. salt4 oz. dried fruitbanana leaves1 lb. pumpkin1 oz. shortening1 oz. margarinesugar to taste (I used 1 1/2 cups)1/2 pt. watertwine for tying Grate coconut and pumpkinAdd all other ingredientsStir in enough water to make a dough of dropping consistency (I think 2 1/2 – 3 cups in all will do)Wipe banana leaves and heat them to make them pliable (or use foil if you’re lazy like me :P)Cut into pieces about about 8″ by 8″Place about 2 tbsp. mixture on each pieceRoll up, fold over and tie. ([Click here for a video on how to fold the leaf/foil](http://www.justbajan.com/menu/recipes/conkies/fold_conkies.mpg))Place in boiling water and boil for about 20-30 minutes.Test one to see if it has set, if not, cook for a longer period of time, depending on size of paime.” Serves: 12 Cultural Connections: Paime Across the Caribbean Trinidad Paime is not just a delightful treat; it’s a culinary symbol of our rich cultural tapestry. Similar dishes can be found across the Caribbean, each with its unique twist: Barbados: Known as conkie, this version includes milk, flour, and is traditionally made for Independence Day. Saint Lucia: Paime is also found here, often prepared with similar ingredients, reflecting shared Amerindian and African influences. Jamaica: Their version, blue drawers (also called dukunnu or tie-a-leaf), uses green bananas or sweet potatoes and is tied in banana leaves before steaming. Each version speaks to our shared heritage, tracing its roots to West African traditions and indigenous cooking methods, adapted through the lens of colonial history and local ingredients. Tips for Perfect Paime Every Time Use freshly grated coconut and pumpkin for the best texture and taste. Avoid pre-packaged grated coconut unless necessary. Adjust sugar and spice to taste. Some prefer a sweeter Paime, while others enjoy a more savoury balance. If using foil, add a piece of banana leaf inside each packet for an extra layer of flavour. Make it ahead! Paime can be frozen and reheated, making it a perfect make-ahead treat for busy holidays. Amazon Must-Haves for Making Trinidad Paime Here’s a curated Amazon Affiliate Link List to help you confidently create paime at home! Any purchases will help to support the site at no added cost to you. • Box Grater or Food Processor - For grating fresh pumpkin and coconut—an essential first step.Affiliate Link: [Box Grater – Stainless Steel, Multi-Surface]Affiliate Link: [Food Processor with Grating Attachment] • Cornmeal (Fine or Medium Grind, Gluten-Free) - Authentic texture starts with the right cornmeal. Affiliate Link: [Bob’s Red Mill Gluten-Free Cornmeal – 24oz] • Banana Leaves (Frozen or Vacuum Packed) - Traditional wrapping for that iconic paime look and flavour.Affiliate Link: [Fresh Banana Leaves – 1 lb Pack] • Natural Kitchen Twine - For securely tying your parcels before boiling.Affiliate Link: [Cotton Kitchen Twine – Food Grade] • Large Steamer or Stock Pot - Perfect for boiling multiple paime parcels at once.Affiliate Link: [Heavy Duty Stainless Steel Stock Pot – 16qt]Affiliate Link: [Multi-Tier Steamer with Lid – 12qt] • Mixing Bowl Set with Lids - Great for prepping and storing your paime mixture.Affiliate Link: [Stainless Steel Mixing Bowls – Set of 5 with Lids] • Measuring Cups + Spoons Set - Accuracy matters when you’re perfecting traditional dishes!Affiliate Link: [Stainless Steel Measuring Set – Cups & Spoons] Why Paime Deserves a Place at Your Table We often reserve paime for Christmas, but I believe it deserves to be enjoyed all year round. It’s easy to make, deeply nourishing, and naturally accommodates dietary restrictions—making it a thoughtful and inclusive dish for gatherings and celebrations of all kinds. More than that, paime reminds us of our layered past and the quiet resilience of our people. It’s a dish that says, “We are still here. We are still creating, adapting, and remembering.” In many ways, paime reminds me of parts of myself I had to rediscover: simple, authentic, deeply rooted. It doesn’t clamour for attention like some of the flashier desserts on the table—but once you taste it, it lingers. And isn’t that the essence of true tradition? Not always loud, but unforgettable all the same. So this holiday season, why not make a little extra? Wrap it up and gift it to someone who’s never had it. Share the story, the warmth, and the flavour. Let’s keep our food traditions alive, one delicious bite at a time. Try This Recipe and Share Your Thoughts! Have you ever had Trinidad paime before? Do you remember the first time you tried it? Is this your first time making it from scratch! I’d love to hear how it turned out—share your thoughts and photos with me in my Discord (head over to #sweethan). Let’s celebrate this quiet classic together and keep the tradition going strong. Until next time—stay sweet, stay proud, and never stop exploring the flavours of home. Ready for More? If you enjoyed this recipe and want to explore even more traditional delights, I’ve created something just for you. My free ebook, “7 Sweet Trini Treats,” is filled with recipes that will take you on a nostalgic journey through our rich culinary heritage—each one designed to be accessible, authentic, and oh-so-satisfying. Download your copy now and bring more Trini sweetness to your table today! Let’s keep our traditions alive, one delicious bite at a time. Spelling variations: paimee, paimie #### Trinidad Pastelles (recipe) now with Delicious Vegan Option! A Christmas delight, Trinidad pastelles are a steamed cornmeal pie wrapped in banana leaves and filled with stewed meat, olives, and raisins. I've been told that they are very similar to Latin American tamales, and indeed Venezualan foodblogger Tomasnomas has a link to the exact same dish, referring to it on his blog as Tamal Navideño. In recent years I have also seen Venezuelan migrants refer to the Trinidad Pastelle as a hallaca.  It makes me so happy that this dish is yet another cultural tie that our geographic neighbour shares with us, despite our language differences :) On this page you will find two approaches towards pastelles. Firstly there is the traditional meat-based recipe for pastelles which comes from Wendy Rahamut,  author of Modern Caribbean Cuisine and Caribbean Flavors, the second is decidedly non-traditional yet and was developed in response to the many requests I have gotten through the years for a vegetarian alternative. Up until now most of the local attempts at a meat-free pastelle have used soya mince or lentils as fillings and, at the risk of causing offense, I have usually found them rather underwhelming. We're a creative people, surely we could come up with something exciting, something that would make meat-eaters want seconds for themselves, something a little more Caribbean Glam! Yet I myself, wasn't sure what direction to go in. It wasn't until I received a copy of Taymer Mason's "Caribbean Vegan" that I realized what the missing link would be. In her book, Taymer takes on that most meat-centric of traditional Caribbean dishes, black pudding. Recreating something that most people would think of as impossible to do with nothing but plant based ingredients. Her secret weapon? Sweet potato! Shocked? So was I. When combined with browning, the potato (grated finely) takes on the color and texture of high quality ground meat. The bitterness of the browning turns the potato into an ingredient more savory than sweet, and heightens the silky feel. I knew that this approach would be the one to create a vegan pastelle filling that would both amaze and delight. Because the base of this recipe is naturally milder in profile it needs to be more strongly seasoned. Feel free to adjust the balance and sweet and sour to suit your own preferences, in my original testings I omitted capers and used more raisins than olives. Again, shift the ratios to suit your own tastes. To date my taste testers have all given this recipe two hearty thumbs up and none were able to identify the 'secret ingredient'. It sure was fun to see them try though :) I hope you enjoy it as well! Note: I often get asked about fish pastelles. For fish pastelles I prefer working with steamed and shredded mild white fish. Tuna is a common choice but I find that it often imparts a dry, harsh quality to the pastelle. Taking the extra time to steam and shred white fish lends to a much moister and more delicately flavoured result. It can then be combined with the remaining ingredients of the meat-based filling. Also, for those with problems with the cornmeal coming together. It's very important to use hot water otherwise the cornmeal will not swell adequately. The original recipe called for lukewarm, but I have modified it to reflect my own practice. ;) Trinidadian Beef/Chicken Pastelles Cornmeal Dough2 cups yellow cornmeal3 cups hot water1/2 cup butter1 1/4 tsp saltBeef/Chicken Filling1 lb chopped beef and chicken (chicken only, or beef only)2 onions (finely chopped)2 tbs olive oil1 cup chopped chives1/4 cup chopped fresh thyme2 pimento peppers (chopped)4 cloves garlic (chopped)1 tbs chopped celery1/2 Congo pepper (seeded and chopped (optional))1 tsp freshly ground black pepper1 tsp salt1/4 cup tomato sauce4 tbs capers3 tbs stuffed olives (sliced)1/4 cup raisins2 tbs fresh thyme Cornmeal doughIn a food processor or by hand, combine cornmeal with butter and salt.Add water and process to make a soft, pliable dough.Divide the dough into 12 balls. Cover with a damp cloth to prevent drying.Place one piece of dough on a greased fig leaf and press into an eight-inch square.Spoon two tablespoons of filling onto the middle of the dough and fold and seal pastelles.Wrap in fig leaf and tie into a neat package. (you can also use foil)Steam pastelles for 45 minutes until cooked.Chicken and Beef pastelle fillingCombine beef with chicken. Add salt and black pepper.Add a quarter-cup chopped chives and one tablespoon thyme.In a large saute pan heat olive oil.Add onion and garlic. Saute until fragrant.Add pimento peppers, remaining chive, pepper and thyme.Add meat and cook until brownAdd tomato sauce, cover and simmer for about 15 minutes.Add raisins, capers and olives and stir to combine.Cook for about five minutes more. Taste and adjust seasoningAdd two tablespoons fresh thyme and stir to combine.Remove from heat and cool.Prepare dough as in recipe above and fill and fold pastelles as indicated. To prepare fig leaves, steam them in a large pot of boiling water for ten minutes until they become pliable and soft. They may also be softened by waving them over an open flame. You can also use sheets of tin foil. Sarina’s Vegan Sweet Potato Pastelles Cornmeal Dough2 cups yellow cornmeal3 cups hot water1/2 cup butter1 1/4 tsp saltVegan Sweet Potato Filling2 1/2 cups finely grated sweet potato2 medium-large onions (minced)1 cup chopped chives2 pimento peppers (minced)2 cloves garlic (minced)1 tablespoon dried thyme1 tsp freshly ground black pepper1 tsp salt1 tablespoon olive oil3 tablespoons chopped olives1/4 cup raisins1/4 cup water3 tablespoons margarine1 tablespoon browning1/4 cup brown sugar1 tablespoon tomato paste Cornmeal DoughIn a food processor or by hand, combine cornmeal with butter and salt.Add water and process to make a soft, pliable dough.Divide the dough into 12 balls. Cover with a damp cloth to prevent drying.Place one piece of dough on a greased fig leaf and press into an eight-inch square.Spoon two tablespoons of filling onto the middle of the dough and fold and seal pastelles.Wrap in fig leaf and tie into a neat package. (you can also use foil)Steam pastelles for 45 minutes until cooked.Vegan Sweet Potato FillingCombine first 8 ingredients (sweet potato through salt) in large mixing bowl.Heat olive oil over medium heatAdd potato mixture, sauté for 5 minutes.Turn off heatAdd water, margarine, browning, brown sugar and tomato paste.Stir to combine.Add raisins and olives.Stir to combine.Taste and adjust seasonings (especially salt and pepper) to suit.Proceed to fill pastelles as above 🙂 #### Trinidad Pholourie: The Only Recipe You’ll Ever Need July 5, 2010: Sometime between when this post was originally written in 2007 and now it appears Saveur Magazine selected this recipe as one of its 'Best Of The Web', and Trinigourmet.com as one of its 'Sites We Love'. I can't explain how much this means to me as it has always been my hope and aim to disseminate Trinidadian cuisine to the wider world. It really makes the long hours cooking, writing, photographing and editing, not to mention the ongoing expenses, worth it. Thanks so much! :) Yum Yum Yum. I love Trinidad street food. And I love love love pholourie. Pholourie are basically little balls of split pea flour fried and served in a thin sweet chutney sauce (usually mango or tamarind). You can buy them in little paper bags with the sauce in a little plastic bag included. So yum. When I was working in Port of Spain I would often buy a pack of pholourie and a doubles for my breakfast. So the yum! Pholourie is not restricted to roadside vendors though, I've also eaten it as hors d'oeuvres at weddings and other events. This was my first attempt at making pholourie at home and I was really surprised at how easy it came together. I wanted to have to a nice shot of the pholouries as they were draining, fresh out of the oil but my parents kept hovering and eating them still hot, so I never did get that shot. I suppose that's a good sign for a cook tho? :lol: Also surprising, was finding out that this was my mother's first taste of Pholourie. "MMM! So -this- is Pholourie!" she cried. I was shocked! "C'mon momz, you've been living in Trinidad for over 30 years now!" "True", she said, adding that she didn't eat street food though. I think she ate more of them than anyone "They're really moreish, aren't they?" "Yes mom, they're totally 'moreish'. She's never had doubles either. Well that will also change by the end of this week ;) Understanding Split Pea Flour: The Heart of Authentic Pholourie Before we dive into the how-to, let’s talk about the star ingredient. Split pea powder (also called split pea flour) is what gives pholourie that distinctive flavour and texture. It’s different from chickpea flour or regular flour. Where to find it: ∙ West Indian or Caribbean grocery stores ∙ Online retailers (Amazon, specialty spice shops) ∙ Some international sections of larger supermarkets ∙ Indian grocery stores (look for “chana dal flour” as an alternative) The texture should be fine and powdery, similar to regular flour. If you can only find whole split peas, you can grind them yourself in a high-powered blender or spice grinder, but honestly, buying it pre-ground saves time and gives more consistent results. Essential Kitchen Tools for Perfect Pholourie You don’t need fancy equipment, but having the right tools makes the process smoother:∙ Heavy-bottomed pot or deep fryer (for even heat distribution)∙ Mixing bowl (medium to large)∙ Two teaspoons (one for scooping, one for pushing batter off)∙ Slotted spoon or spider strainer (for removing pholourie from oil)∙ Paper towels or cooling rack (for draining)∙ Thermometer (optional but helpful for oil temperature) How to Make Trinidad Pholourie: Step-by-Step Instructions Step 1: Mix Your Dry Ingredients Start by combining all your dry ingredients in a medium bowl: ∙ 2 cups split pea powder∙ 1/2 cup plain flour∙ 1 clove garlic, finely minced or pureed∙ 1 and 1/2 teaspoons salt∙ Black pepper to taste (I use about 1/4 teaspoon)∙ 1 teaspoon saffron powder or 2 teaspoons curry powder∙ 2 teaspoons baking powder Pro tip: Use your fingers or a whisk to really break up any lumps. The garlic should be distributed evenly throughout. If you’re using fresh garlic (which I recommend), make sure it’s minced extremely fine or pureed, so you don’t get chunks in your batter. Why this matters: Mixing the dry ingredients first ensures even distribution of leavening and spices. You don’t want to bite into a pholourie with all the curry powder in one spot! Step 2: Add Water to Create the Perfect Batter Now comes the intuitive part. Add water gradually, stirring constantly, until you achieve a thick batter consistency. What “thick batter” means:∙ It should coat the back of a spoon∙ When you lift the spoon, the batter should drop slowly (not run off)∙ Think: slightly thicker than pancake batter∙ You’ll probably use about 3/4 to 1 cup of water, but add it slowly I usually start with half a cup and then add tablespoons at a time. Every batch of split pea flour absorbs water slightly differently, so trust your eyes more than exact measurements here. Common mistake to avoid: Adding too much water. It’s easier to thin a thick batter than to thicken a thin one. If you do add too much water, you can stir in a bit more split pea flour, but your ratios will be off. Step 3: Let the Batter Rest (This Is Crucial!) Cover your bowl with a tea towel and let it rest for 1 hour at room temperature. Why the rest matters:∙ The split pea flour needs time to fully hydrate∙ The baking powder starts to activate∙ The flavours meld together∙ The batter develops better structure for frying I know an hour feels long when you’re excited to cook, but this is the step that separates okay pholourie from phenomenal pholourie. Use this time to make your chutney sauce, tidy the kitchen, or just relax Step 4: Prepare Your Frying Station Before you heat your oil, set up everything you’ll need: ∙ Pot filled with oil about 7-10 cm (3-4 inches) deep∙ Plate lined with paper towels for draining∙ Your two teaspoons ready∙ Spider strainer or slotted spoon within reach∙ The bowl of rested batter∙ Thermometer if using one Oil choice: I use vegetable oil or canola oil. You want a neutral-flavoured oil with a high smoke point. Avoid olive oil for this. Step 5: Heat Your Oil to the Right Temperature Place your heavy pot over medium-high heat. The oil needs to reach 175-180°C (350-375°F). Testing without a thermometer:∙ Drop a tiny bit of batter into the oil∙ If it sinks and slowly rises while sizzling, the oil is ready∙ If it browns immediately, the oil is too hot (reduce heat)∙ If it just sits on the bottom, the oil isn’t hot enough (wait longer) This step takes about 8-10 minutes. Don’t rush it. Oil that’s too cool makes greasy, dense pholourie. Oil that’s too hot burns the outside while leaving the inside raw. Step 6: Fry Your Pholourie in Small Batches Here’s the technique that makes all the difference: Use one teaspoon to scoop up batter Use the second teaspoon to push the batter off into the hot oil Work quickly but don’t overcrowd (I do about 6-8 at a time) They’ll sink briefly, then float and start puffing up Fry for 3-4 minutes, turning occasionally, until golden brown all over Remove with your spider strainer and drain on paper towelsWhat you’re looking for:∙ Golden brown colour (not pale, not dark)∙ Puffed up to about double their original size∙ Crispy exterior∙ Light and fluffy interior Troubleshooting: ∙ Too dark, raw inside: Oil too hot, reduce heat∙ Pale and greasy: Oil too cool, increase heat∙ Not puffing up: Batter too thick, or baking powder is old∙ Falling apart: Batter too thin, add a bit more flour Step 7: Keep Them Warm While You Finish Frying If you’re frying multiple batches (which you will be), keep the finished pholourie warm in a low oven (around 95°C/200°F) on a baking sheet. Don’t cover them or they’ll get soggy. You want to maintain that crispy exterior.Between batches, check your oil temperature and adjust as needed. The oil cools down each time you add batter, so you might need to wait 30-60 seconds between batches for it to come back up to temperature. Step 8: Make the Killer Chutney Sauce While your last batch fries, whip up this dead-simple sauce. I made a killer sauce by combining equal parts mango chutney and water and pureeing them with 1 clove of garlic. This is the consistency of pholourie sauce that one usually gets when purchasing locally on the roadside. The ratio:∙ 1/2 cup mango chutney∙ 1/2 cup water∙ 1 clove fresh garlic Blend until completely smooth. The sauce should be thin enough to drizzle easily but thick enough to coat the pholourie. If it’s too thick, add water a tablespoon at a time. Too thin? Add more chutney. Alternative sauces:∙ Tamarind sauce (more tart, less sweet)∙ Tamarind-date sauce (balanced sweet and sour)∙ Mango-pepper sauce (add a bit of hot pepper to the mango chutney mix) The beauty of this sauce is its versatility. Make a big batch and keep it in the fridge for up to two weeks. Trinidad Pholourie For The Pholourie∙ 2 cups split pea powder∙ 1/2 cup plain flour∙ 1 clove garlic (finely minced or pureed)∙ 1 and 1/2 teaspoons salt∙ Black pepper to taste∙ 1 teaspoon saffron powder OR 2 teaspoons curry powder∙ 2 teaspoons baking powder∙ 3/4 to 1 cup water (add gradually)∙ Vegetable oil for deep fryingFor The Sauce∙ 1/2 cup mango chutney∙ 1/2 cup water∙ 1 clove garlic For PholourieMix split pea powder with all dry ingredients (flour, garlic, salt, pepper, saffron/curry powder, baking powder)Add enough water gradually to make a thick batter (should coat a spoon and drop slowly)Cover and let rest for 1 hour at room temperatureHeat oil in heavy pot to 175-180°C (350-375°F), about 7-10 cm deepDrop batter, a teaspoon at a time, into the hot oil (don’t overcrowd)Fry for 3-4 minutes, turning occasionally, until puffed and golden brownRemove with slotted spoon and drain on paper towelsFor Sauce:Blend mango chutney, water, and garlic until smoothServe warm with sauce for dipping Serving Your Trinidad Pholourie Like a Pro Traditional street style:∙ Small brown paper bag∙ Sauce in a separate small plastic container or bag∙ Eat with your fingers, dipping as you go∙ Best enjoyed standing on a street corner (kidding, but not really) Party presentation:∙ Arrange on a platter with the sauce in the centre∙ Provide toothpicks or small skewers∙ Serve warm (not hot, not room temperature)∙ Garnish the platter with fresh coriander Portion guide:∙ Appetiser: 3-4 pieces per person∙ Snack/breakfast: 6-8 pieces per person∙ Party: Make double what you think you need (they disappear fast) Why This Trinidad Pholourie Recipe Works Every Time Let me be honest: I was nervous the first time I made these. What if they fell apart? What if they were greasy? What if my mother, who’d lived in Trinidad for over 30 years without tasting pholourie, finally tried them and they were…disappointing? But here’s what I’ve learned after making this recipe dozens of times: pholourie wants to succeed. The recipe is forgiving. The technique is straightforward. And even if your first batch isn’t perfect, it’ll still be delicious. The keys to success:∙ Rest the batter (don’t skip this!)∙ Get your oil temperature right∙ Don’t overcrowd the pot∙ Trust the process Common Questions About Making Pholourie Can I make the batter ahead of time?Yes! The batter actually improves with a longer rest. You can make it up to 4 hours ahead. Just give it a stir before frying. What if I can’t find split pea flour?You can substitute chickpea flour (besan) in a pinch, though the flavour will be slightly different. Or grind yellow split peas yourself in a high-powered blender. Can I bake these instead of fry?I haven’t tested this successfully. Pholourie really needs that hot oil to puff up and create the crispy exterior. Baking gives you more of a dense fritter than the light, airy texture you’re after. How do I store leftover pholourie?Store in an airtight container in the fridge for up to 3 days. Reheat in a 180°C (350°F) oven for 5-7 minutes to crisp them back up. Don’t microwave or they’ll be soggy. Can I freeze them?Absolutely! Freeze in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. Reheat from frozen in the oven. My batter is too thick/thin. Now what?Too thick: Add water one tablespoon at a time. Too thin: Add split pea flour one tablespoon at a time. Mix well after each addition. The Story Behind Every Batch Every time I make pholourie, I think about those weekday mornings in Port of Spain. The way the vendors would scoop them into paper bags with practised efficiency. The warmth of the bag in your hands. That first bite with the sweet chutney cutting through the savoury, slightly spicy fritter. Food is memory. Food is culture. Food is connection. This Trinidad pholourie recipe isn’t just about following steps. It’s about bringing a piece of Trinidad’s vibrant street food culture into your kitchen, wherever you are in the world. It’s about creating those “MMM! So this is Pholourie!” moments for the people you love.And here’s the beautiful thing: once you’ve made these, you’ll realise you’ve been invited into a tradition. You’re part of the story now. Join The Golden Swizzle Community If this Trinidad pholourie recipe resonated with you, imagine what else we could explore together. The Golden Swizzle is my free newsletter where I share the stories behind the dishes, the techniques that transform simple ingredients into unforgettable experiences, and the cultural connections that make food meaningful. This isn’t just another recipe newsletter. It’s a space for those who believe food is storytelling, culture, memory, and connection. Whether you’re an epicurean home cook or a curious traveller through global flavours, I invite you to swirl your senses a little deeper with me. Each edition blends personal reflections, treasured recipes, and insider tips to help you master authentic flavours from my kitchen to yours, no matter where in the world you are. Join The Golden Swizzle below and receive your golden invitation to savour, explore, and connect through the art of slow, meaningful cooking. Spelling variations: Phoulorie, Pholourhie This entry was originally published January 30, 2007. It has been updated once since then #### Trinidad Pow Recipe: Soft, Fluffy & Delicious!    I have always believed that food is more than just sustenance—it is history, culture, and identity on a plate. In Trinidad and Tobago, every dish tells a story, and few are as rich in heritage as Trinidad Pow. These soft, fluffy steamed buns, filled with savoury goodness, are not just a beloved snack but a living testament to the resilience and ingenuity of the Hakka Chinese who made Trinidad their home. Growing up, I was always fascinated by the diverse culinary influences that shaped our island’s cuisine. But it was only when I started exploring food history in depth that I truly grasped the significance of dishes like Pow. Understanding their origins allows us to appreciate them beyond their taste—to see them as a bridge between generations, a symbol of cultural adaptation, and a reminder of the strength of those who came before us. Let’s dive into the story of Trinidad Pow—where it comes from, what makes it unique, and why it remains an essential part of our food culture today. A Legacy of Migration: The Hakka Influence on Trinidadian Cuisine Trinidad’s Chinese community is the oldest in the Caribbean, dating back to 12th October 1806, when the ship Fortitude arrived with 192 Chinese passengers from Macau, Penang, and Canton. The majority of these immigrants were Hakka, an ethnic group known for their resilience, strong community values, and distinctive culinary traditions. One of their most enduring contributions to our food landscape was the bao—a soft, steamed bun filled with meat or vegetables. Over time, the Hakka pronunciation of “bao” became “pow” in Trinidad, and the dish took on a uniquely local identity while staying true to its roots. This linguistic shift mirrors a broader trend in Trinidadian food culture. Just as we say “pak choi” instead of “bok choy,” our version of Pow reflects how Hakka traditions evolved within the Caribbean context. What Makes Trinidad Pow Special? Trinidad Pow shares its origins with Chinese baozi, but it has taken on its own character over the centuries. Typically filled with seasoned pork or chicken, Pow is beloved for its soft, pillowy dough that encases a juicy, flavourful filling. Unlike its Cantonese counterpart, char siu bao, which is often slightly sweet, Trinidad Pow leans towards a more savoury profile, influenced by the island’s bold seasoning traditions. One of the biggest misconceptions I hear is that Hakka food and Indo-Chinese cuisine are the same. While Indo-Chinese dishes like chilli chicken and fried rice are a fusion of Indian and Chinese flavours, Hakka cuisine remains distinct—and Pow is a prime example. It is not an Indo-Chinese dish but a direct link to Hakka heritage, unchanged by the fusion of Indian spices. Recognising this distinction is key to preserving its authenticity. Where to Find the Best Trinidad Pow If you’ve ever had pow from Shay Shay Tien, Trinidad’s oldest Chinese restaurant, you know just how special this dish can be. Places like these have kept the tradition alive for generations, ensuring that the art of making Pow is not lost. But the beauty of this dish is that it can also be made at home, and trust me—it’s well worth the effort. Essential Tools for Making Trinidad Pow To make the process of preparing Trinidad Pow easier and more enjoyable, here are some must-have tools and equipment that will elevate your cooking experience: 1. Stand Mixer A stand mixer can make dough preparation much easier and faster. Kneading dough by hand can be tiring, but a stand mixer, especially with a dough hook, can do the hard work for you. Click here to shop Stand Mixers on Amazon. 2. Steamer Basket A bamboo or metal steamer basket is perfect for steaming your Pow to perfection. Ensure your buns are fluffy and soft with the right steaming equipment. Click here to shop Steamer Baskets on Amazon. 3. Rolling Pin A rolling pin is essential for shaping your dough into the perfect circle. Choose a heavy-duty wooden rolling pin for smooth and even rolling. Click here to shop Rolling Pins on Amazon. 4. Dough Scraper A dough scraper is a helpful tool for cutting and dividing dough into equal pieces. It can also assist with handling sticky dough during the kneading process. Click here to shop Dough Scrapers on Amazon. 5. Measuring Cups and Spoons Accurate measurements are crucial when making Pow. Invest in a good set of measuring cups and spoons for perfect results every time. Click here to shop Measuring Cups and Spoons on Amazon. 6. Bamboo Steamer Liners If you’re using a bamboo steamer, consider investing in steamer liners to prevent your Pow from sticking to the basket. Click here to shop Bamboo Steamer Liners on Amazon. 7. Silicone Baking Mat A silicone baking mat is a non-stick surface that can make the dough shaping process much easier, providing a smooth area for rolling out your dough. Click here to shop Silicone Baking Mats on Amazon. 8. Dough Proofing Basket For an extra rise before steaming, a dough proofing basket helps to give your dough the perfect structure and shape. Click here to shop Dough Proofing Baskets on Amazon. These tools will help you recreate the tradition of Trinidad Pow with ease and precision. Happy cooking! You can add the actual affiliate links when you’re ready to share the items! How to Make Authentic Trinidad Pow at Home There’s something deeply satisfying about making Pow from scratch. The process might seem intimidating, but with a little patience and the right technique, you can recreate this beloved dish in your own kitchen. This traditional recipe, adapted from the Naparima Girls’ High School Cookbook, captures the essence of what makes Trinidad Pow so special. Trinidad Pow Makes 12 Pow. For the Dough:1 packet dry yeast1 cup warm water½ cup sugar2 tablespoons vegetable oil1 teaspoon saltAbout 3 ¼ cups all-purpose flour (unsifted)Melted margarine (for brushing)For the Filling:1 ½ lbs meat (or vegetables, cut into ¼–½ inch cubes)2 cloves crushed garlic½ teaspoon minced fresh ginger2 tablespoons sugar2 tablespoons soy sauce1 tablespoon oil1 chopped onionFor the Cornstarch Mixture:2 teaspoons sugar1 tablespoon cornstarch2 tablespoons soy sauce1 tablespoon sherry or ½ tablespoon rum½ cup water Prepare the Dough:In a large bowl, dissolve the yeast in warm water and let it stand for 15 minutes until bubbly.Blend in the sugar, oil, and salt.Gradually add flour and mix until the dough holds together.Place the dough on a lightly floured board and knead until smooth and elastic, about 8-10 minutes.Place the dough in a greased bowl, cover, and let it rise until doubled in size (about 1 hour or more).Prepare the Filling:Season the meat (or vegetables) with crushed garlic, ginger, sugar, and soy sauce.Fry the meat and seasoning in 1 tablespoon of oil over high heat for about 8 minutes.Add the chopped onion and cook for an additional 2 minutes.Stir in the cornstarch mixture (see below) and cook, stirring, until the sauce thickens.Make the Cornstarch Mixture:In a small bowl, combine the sugar, cornstarch, soy sauce, sherry (or rum), and water. Mix until smooth and set aside.Assemble the Pow:Once the dough has risen, turn it out onto a lightly floured board and knead for 1 minute.Divide the dough into 12 equal pieces.Roll each piece into a 4 ½-inch diameter circle, with the outer edges slightly thinner.Place 2 tablespoons of the filling in the center of each circle.Pull the edges around and twist to seal the bun.Place each bun on a piece of foil and cover. Let them rise until puffy, about 30 minutes.Steam the Pow:Cover and steam the pow for 12-15 minutes.If you don’t have a steamer, you can use a colander over boiling water to steam the buns.   • Serve warm or cold. • Feel free to substitute meat with chopped vegetables for a vegetarian/vegan version • These pow freeze well, so you can make a batch ahead of time and store them for later enjoyment. • For a perfect rise, ensure the dough is in a warm place while rising. More Than Just a Recipe—A Personal Reflection Every time I make Trinidad Pow, I can’t help but think about how food connects us to our past. My mother often tells me stories of sweet pows from her childhood in Jamaica, filled with sweet red beans—from my research, I think it might be doushabao. It’s a reminder that our food heritage is always evolving, shaped by movement, memory, and adaptation. I also reflect on my own experiences living abroad, where Trinidad pow was nearly impossible to find. I later realised that I had been searching under the wrong name—“pow” wasn’t widely recognised, but “bao” or “baozi” was. Even then, the Trinidadian version remained elusive. It made me appreciate just how special it is to live in a place where food like this is so accessible. Making pow at home allows me to honour my heritage and share a piece of it with others. Whether you grew up eating these or are discovering them for the first time, I hope this recipe helps you experience the magic of Trinidad Pow in your own kitchen. Want More Sweet Trini Treats? If you love exploring Trinidad’s rich food culture, I have something special for you! Download my free eBook, “7 Sweet Trini Treats”, and discover authentic recipes for our most beloved desserts. #### Trinidad Rum Punch (recipe) The strains are still somewhat faint, but once the tinsel of New Year's has been brushed away the tempo of Trinidad life begins to quicken to the crescendo that is Carnival. From now until Carnival Tuesday I'll be sharing the sights, sounds and TASTES of this annual celebration which some have called 'The Greatest Show on Earth'. Unlike Fit4Mas or SaucyTrini I won't be taking part in the festivities. No $$$/stamina :( I did however take part in 2005. I was only able to 'jump up' for a few hours each day cos of sensory overload issues but it was fun :D That's me with one of my best friends below :) As you can imagine libations are par for the course during the Carnival season. So, as I've already gotten several hits for "Trinidad Rum Punch" (and I expect more to arrive) I thought I would share the following recipe that I found on Chookooloonks.com. Trinidadian Rum Punch (from Chookoloonks.com) makes one gallon 1. Squeeze enough limes to make 2 cups fresh lime juice. Pour into a gallon container. 2. Pour 4 cups of water into a large pot, and heat to boiling. Once boiling, reduce to simmer, and START POURING SUGAR INTO THE POT LIKE A MADPERSON. Seriously, just keep pouring and stirring until the sugar dissolves, and keep doing this until the sugar-water mixture is the consistency of, say, cooking oil. You're going to go through almost an entire pound of sugar, and worry about your dental health. Trust me, you haven't made a mistake. Once the sugar-water mixture is cool, add to the gallon container. 3. Pour 6 cups of golden rum into the gallon container. When in Trinidad, I use Fernandes Black Label rum; however, since it's difficult to get Trini rum in the States, Bacardi Gold will do. Do NOT use white rum -- it just doesn't taste right. It has to be gold. 4. Stir, and pour over ice. Add a dash of Angostura Bitters (available at most liquor stores), and a dash of grated nutmeg to your glass. 5. Enjoy! #### Trinidad Saheena (recipe) I made these traditional Indo-Trinidadian appetizers last year as part of my Eid menu. Chopped spinach stirred into a splitpea flour base and then fried, delish! I prefer mine relatively light , especially when fresh out of the oil, but some make theirs denser. The final result will depend on how thick your prefer your batter. Saheena are perfectly paired with your favourite chutney and some hot pepper sauce, plus since there is so much spinach in them you can tell yourself that it's practically a salad... right? ;) To date I have not encountered saheena (also spelled sahina) outside of Trinidad and a cursory Google search yielded only Trinidadian pages. I am now quite curious as to whether it goes by different names in other cultures? If you are aware of any other names for this tasty appetizer, do let me know :) Until then, I am submitting this post to the Taste of Terroir '09. What is Terroir you ask? From Wikipedia: "Terroir (/t??wa?/ in French) was originally a French term in wine and coffee appreciation used to denote the special characteristics of geography that bestowed individuality upon the food product. It can be very loosely translated as "a sense of place" which is embodied in certain qualities, and the sum of the effects that the local environment has had on the manufacture of the product. ...Some writers include history, tradition, vineyard ownership and other factors. The contemporary meaning of the term clearly goes beyond mere geography, but at that point disagreement begins. Some assert that terroir is distinct from the characteristics imparted by the plant variety, the vintage and production methods (vinification, etc.), and is the product of a range of local influences that are transmitted into the character of the product." Trinidad Saheena INGREDIENTS: 1 lb split pea flour 1 lb all-purpose flour 1/2 lb frozen spinach, thawed and squeezed to remove as much liquid as possible 1 tablespoon curry powder 1 tsp yeast (dissolved in ½ cup of water with 1 tsp. of sugar) salt to taste 2 teaspoons ground cumin 1 medium onion, minced 8 cloves of garlic, minced METHOD: 1. Mix flours, salt, curry powder, onion, cumin, garlic and dissolved yeast mixture 2. Add chopped spinach and mix to combine (make sure spinach is evenly dispersed) 3. Add water and mix to a soft dropping consistency 4. Leave to rise for no more than one hour 5. Remove by the tablespoon and drop into hot oil 6. Take out with slotted spoon and drain on kitchen towel paper This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Trinidad Saltfish Accra (recipe)     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 of course bought it from street vendors. This recipe comes together quite quickly once the saltfish has been boiled and picked. For those of you who hate the time-intensive shredding I found that after the initial picking apart to remove the bones (and boneless saltfish is also available) by adding the chunks to a food processor/chopper for a few seconds of pulsing I was able to get a bowl of perfectly shredded saltfish, and no one is any the wiser. Aren't shortcuts great? :D February 20,2009 ETA: Need to be gluten-free or cooking for someone who is? I've now adapted this recipe for gluten-free flours. Enjoy! :) Trinidad Saltfish Accra -------------------------------------------------------------------------------- INGREDIENTS: 1 egg 1 small onion, finely chopped 1/2 lb boneless saltfish 1/2 cup water 1 tablespoon pepper sauce 1 1/4 cup flour (1 cup rice flour + 1/4 cup gluten-free white flour for gluten-free version) 1 tsp vegetable oil 3 cloves garlic, finely chopped 2 teaspoons baking powder 1/2 cup water (inc. to 1 cup for gluten-free version) 1/4 cup finely chopped spring onions 1 tsp italian seasoning Freshly ground black pepper Pepper and salt to taste METHOD: 1. Boil saltfish in sauce pan for a few minutes in 6 cups of water. 2. Throw out the water and boil for a second time in a new 4 cups of water for 30 minutes 3. Check to see how salty the fish is. If it is overly salty you will need to boil it a third time 4. Use a fork to shred salt fish, you can also use your fingers or a food processor 5. Mix all the ingredients in a bowl and stir vigorously until the batter gets thick. Let batter rest for 30 minutes. 6. Teaspoonfuls of batters should be deep fried over moderate heat, until golden brown 7. Ensure that the inside of the fish cakes are well-cooked and the outside is not burnt before it is cooked 8. Carefully monitor the heat 9. Use absorbent kitchen paper to drain the fish cakes on 10. Serve hot with pepper sauce.     Amazon.com WidgetsFor more Caribbean Recipes check out the Caribbean Cooking section of Veni Mangé - the Trinigourmet Amazon Bookstore. Makes 6 servings This post was originally published on February 2nd, 2007. It has been updated once since then. Alternative terms: acra, akra, saltfish cakes #### Trinidad Stew Beef with Herbed Dumplings (recipe)   I was all set to make a chicken paella this morning, that was until I learnt about the 'Waiter there's something in my stew' challenge which ends tonight. See these days nothing gets me more excited than the 101 food blog challenges that seem to pop up every other minute. I mostly enjoy them because I think they are great way to find new interesting bloggers, and likewise it's a good way for bloggers to find me :) I also enjoy them because they force me to revisit my recipe books in new and creative ways. Stews are something that I don't make as often as I did a few years ago so I thought it would be interesting to revisit one, a local recipe this time around, that exemplifies the multicultural fusion nature of Trinidadian cooking. From the African influence of initially caramelizing meat, to the European addition of beer, to the presence of Asian soy sauce the only thing that this dish was missing was some curry! But don't worry I served it with a side of caramelized and fried curried onions... so yum! And don't worry, I -will- eventually get around to making that chicken paella as well :) Trinidad Stew Beef with Herbed Dumplings (adapted from a recipe in the Naparima Girls' High School Cookbook) Ingredients: 2 lbs stewing beef, cubed 2 tbsp oil 4 tbsp sugar 2 large onions, sliced 1 bottle beer (12 oz) 1 tbsp Worcestershire sauce 2 bay leaves 1 tbsp soy sauce 1 tsp basil salt and pepper to taste dumplings (recipe below) METHOD: 1. In a heavy frying pan or skillet, heat oil, add sugar and allow to burn until dark brown. (It has been pointed out to me by Marsha and Sylvie in the comments below that I should emphasize the -until dark brown- part ... you don't want it to turn black... this can happen in the blink of an eye so be vigilant. If the sugar 'siezes' up when the meat is added don't stress either, it will redissolve) 2. Add seasoned beef and stir well to coat pieces of meat 3. Cook for 6-8 minutes, stirring constantly 4. Add onion and cook for 5 minutes more 5. Stir in beer, soy sauce, Worcestershire sauce, bay leaves and basil 6. Bring to the boil, cover, reduce heat, and simmer until meat is tender (60-90 minutes) 7. Add dumplings to hot stew Herbed Dumplings: Sift 1 cup flour, 1 tsp baking powder, 1/2 tsp salt. Stir in 1/2-1 cup coconut milk. Dough should be soft not stiff. Add 1 tsp dried herbs. Drop by spoonfuls. 8. Cover and continue to cook for 15 minutes 9. Adjust salt and pepper and remove bay leaves 10. Serve with rice and vegetables Makes 6-8 servings   #### Trinidad Stewed Chicken Recipe: The Authentic Guide  Some dishes don’t just feed you. They locate you.They pull you back to a specific kitchen, a specific afternoon, a specific smell that you couldn’t name as a child but would recognise anywhere as an adult. For me, and for so many Trinidadians, that dish is stew chicken. Not “braised chicken.” Not “chicken casserole.” Stew chicken. The Sunday kind. The kind that fills the whole house before it ever reaches the table. As my friends in the northern climates start to hunker down for the winter, and temperatures start to cool here as well (albeit only at night), I thought it would be good to share some local-styled "stew dishes". Hearty and warm, they're sure to keep you full and satisfied! First up, Trinidad Stewed Chicken or "Stew Chicken" as we say in the local parlance.  Can you believe this site is now over 10 years old? Talk about being one of the original local OGs! In all that time I can't believe that I hadn’t gotten around to posting a recipe for Trinidad Stewed Chicken! A staple of many Sunday lunches, as well as dinners and gatherings, everyone puts their own spin on it, however certain components such as the long marinade time in “green seasoning” and “browning” in sugar are non-negotiable!  Having a Jamaican mother, I grew up eating its closest cousin, Chicken Fricassee, regularly. The two dishes look alike on the plate, but taste-wise, they’re entirely different animals. That difference comes down to two things that are completely non-negotiable in any authentic Trinidad stewed chicken recipe: the green seasoning marinade, built on the unmistakable flavour of culantro (chadon beni), and the browning, where brown sugar is taken to a deep, rich mahogany before a single piece of chicken ever touches the pot. These aren’t optional flourishes. They’re the whole point. Master these two elements, and you won’t just make a good stew chicken. You’ll make one that someone could close their eyes and place. One that tastes like it belongs somewhere specific, because it does. That’s what I’m here to help you do today. Browning is a non-optional step if you're really interested in getting that authentic Trini flavor in your dish. You want the sugar to reach a rich mahogany shade. Upon which you will immediately add the chicken pieces and turn them to coat thoroughly. You have to be careful to keep your eye on the pan as the sugar melts. When the outer ring turns the desired shade (as shown above) you have about 30 seconds to add your meat before the sugar will start to burn. We don't want that!   Be sure to turn the pieces at 2-3 minute intervals  so that they are evenly coated and the browning caramelizes to the skin.     How gorgeous does that look? Most recipes will have you continuing to cook the chicken on the stovetop, however taking a leaf from Trinidad's culinary grand dame Sylvia Hunt, I prefer to finish it off in the oven.   A garnish of chives and we're all done! Leftovers are unlikely but, should you have any, do know it tastes even better the next day! :) Veni Mangé! Trinidad Stewed Chicken (recipe) Recipe Type: entree Cuisine: caribbean Author: Sarina Prep time: 2 hours Cook time: 1 hour Total time: 3 hours Serves: 8 This delicious staple is the backbone of many Trinidadian Sunday lunches, as well as dinners and gatherings. Here's my spin on it! Ingredients 1 4-5lb chicken, jointed 1 lime 1 tsp salt 1 tsp pepper 1 tbs Angostura Bitters 1/2 cup green seasoning (chadon beni, chives, thyme) 2-3 cloves garlic, crushed 3 tbs brown sugar 2 tbs cooking oil 2 tbs margarine 4 tbs tomato ketchup 1 tbs soy sauce 2 onions, medium sized, sliced 1 tomato chopped 1 bouillon cube (chicken or vegetable) 3 pimento peppers 1/2 cup dry sherry or cooking wine (red or white) 1 scotch bonnet pepper, left whole 1 chive, for garnish Instructions Clean chicken pieces with lime juice Season with salt and pepper Toss with green seasoning and bitters for 2 hours to overnight. Remove chicken from the marinade (reserve the marinade) Heat oil over medium heat in oven-proof dutch oven or large skillet Add sugar and brown to deep reddish brown (see above) Add chicken, turning to coat all sides. Add margarine Cook chicken for 12 minutes, turning about every 3 minutes or so, to ensure even caramelization on all sides. Preheat oven to 350F. Add reserved marinade, bouillon cube, onions, garlic, tomato, ketchup, pimentos, sherry/wine and scotch bonnet pepper. Simmer for 5 minutes Remove scotch bonnet pepper Spoon liquid over chicken Cover skillet or dutch oven and place in oven for 30 minutes Garnish with chopped chives and serve. 3.5.3251     [random_content group_id=“89”] #### Trinidad Stewed Fish with Gluten-Free Option (Recipe) + The Future of This Site! Wow! I never expected to be gone from this site for so long! It shows you how fragile and uncertain life really is. Shortly after my last post in late December, my mother and I "suddenly" sold the home we'd lived in for most of my life and started a new chapter in our lives. It wasn't easy as everything fell on me re: the logistics of the move. On top of that we fell into some personally trying situations that saw us homeless, for an albeit brief time, and then being pulled into an ongoing legal battle. To say it's been traumatic would be a grave understatement. A lot is still in limbo, but we are getting by. All the while I've been trying to keep my head above water and to find some kind of purpose and positivity in the struggle. Over the last month and a half, as things finally settled into some semblance of a routine, I thought deeply about the future of my creative career, including this site. What I really needed. Who I really am. After more than 10 years on the local food blogging scene (yeah I’m one of the OG’s! ????) I’ve seen the scene change immensely and become increasingly saturated. All in all I think this has been a great thing for the populace, establishments and the representation and expression of local culinary talent and traditions. I also feel that it has relieved the pressure some of us creatives can sometimes experience to be all things to everyone, especially when trying to establish/secure a voice in a still emerging (at least locally) field. Not to talk about monetization! It's been very easy, especially after my father's death, and the spiral of events that triggered, to feel as though it was simple and natural for me to turn in the towel. It's no longer enough to be anonymous with a point and shoot and a 'blog roll' (remember those?). Now you basically need an in-house film crew, PR team and octopus arms to manage multiple social media platforms while providing regular content simultaneously, and for free (to the end user). I watched sites I loved like Design*Sponge make the decision to close their virtual doors due to the economics of the changing online environment. On several occasions it felt like the mature and sensible thing to just not renew the server and/or domain (and the many charges that come with managing/securing it). There were so many voices on the scene, more consistent in posting with teams, budgets etc. that I felt that my bowing out would be no big loss to the larger conversation. Still, something very still and quiet deep within told me to just hang on. That I did have a unique voice and point-of-view that was valuable, no matter the audience size. I'm glad I listened. I am currently (finally!) in a place where I feel both I and the landscape are in a good enough place for me to double down on the original reasons behind why I started TriniGourmet and leave the rest to others to pick up and run with. You may have already noticed a pivot happening on my Instagram and if not you soon will! While some of you may be happy about the changes that are coming I also accept that others may be left perplexed and/or disappointed. That’s ok. As the sole content creator here  I’ve realized (at times painfully) that taking on every piece of  criticism and feedback only leads me into areas that don’t inspire or interest me. That my friends is a surefire recipe for burnout and depression! Nobody wants that! MOVING AHEAD In the weeks and months ahead I’ll be focusing on building a supportive food community that shares a joy and passion for Caribbean cuisine (both it’s past and its future), while also continuing to explore what the wider world has to offer. I’ve always embraced gluten-free and vegan/vegetarian recipes and takes on local faves and will also continue to do so. I’ll be restoring years of previously hacked content, bringing you more behind-the-scenes access/coverage  and also sharing a ton of the dishes I’ve been whipping up lately! If you're still reading at this point, do know that I enjoy and appreciate every one of you!  As a massive thank you for sticking around here's a  recipe for Trinidad Stewed Fish from my ebook "Glam By Request: 30+ Easy Caribbean Recipes". I'm also happy to let you know that I am in the process of updating both of my ebooks (Glam by Request & Holiday Glam) and putting them back on sale! When that happens they will sell at their regular price of $6.95 USD, however! From TODAY until November 17th I'm putting the original editions back up as FREE DOWNLOADS for $5USD/month and above members of my newly relaunched Patreon! Join during this limited period and you will also receive a Handwritten Postcard, On-Screen Credit in one of my videos as well on-going access to behind the scenes content, exclusive recipes and MORE! Can't afford $5 USD? Even $1USD a month will go a long way toward defraying the costs of site maintenance and recipe development. It will also allow me to keep my editorial independence and integrity. Something I have fiercely guarded and which at times I have felt has gone against my better economic interests. Ack! Also in the works are more opportunities for your ideas and interests to help shape future content through intimate focus groups and other soon to be announced initiatives. Some of these options may be at different price points and *totally* optional. The bulk of my content, as well as TriniGourmet itself, will however continue to remain free. It is my hope though that if you have enjoyed and received value from my 13+ years of work and content that you will choose to support it’s continuation on an on-going basis  or at occasional one-off points. Anyway, that’s just a little bit about what’s been going on behind the scenes and what is in the works. I enjoy transparency so do know more updates will be coming.  Again, I enjoy and appreciate every one of you!  Now on to the recipe for Trinidad Stewed Fish! Trinidad Stewed Fish with Gluten-Free Option (recipe) Excerpt (Glam By Request.com):  Fiery red and garlicky in taste, Trinidad ‘Stew Fish’ is a simple dish to master as the ingredients are few. Be sure to have your fish steaks completely at room temperature as the high heat needed to brown the meat can cause the fats to ooze. If this does happen simply scrape them away and discard before proceeding. My adaptation of my father’s Stewed Fish recipe lessens the traditional assertiveness of the garlic in preference for a milder, luxurious tomato-butter sauce that is more suited for entertaining. Trinidad Stewed Fish w/ Gluten-Free Option (Recipe)   Recipe Type: main Cuisine: Caribbean Author: Sarina Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: 6 Fiery red and garlicky in taste, Trinidad ‘Stew Fish’ is a simple dish to master as the ingredients are few. Ingredients 1 lb. fish steaks, room temperature 2 tbsp flour (use rice flour for gluten-free) 1 large onion, cut into half moons 3-4 chive stalks 4 tomatoes, sliced into rings 1 tsp salt 3 tbsp oil 1 cup water lime juice 3 garlic cloves, minced 1 tbsp butter or margarine 1 tbsp tomato paste 1 tsp brown sugar chadon beni 1 scotch bonnet pepper Instructions Sprinkle fish steaks (both sides) with lime juice Season with salt, chadon beni, 1 clove garlic (minced), 2 tbsp water, 1 chive stalk (minced) Marinate 15 minutes Remove fish from marinade and coat on both sides with flour Heat oil over medium heat Add fish steaks and brown on both sides, remove and set aside Add onion rings, tomato slices, chive, minced garlic cloves Saute for 3 -5 minutes Stir in water, butter, tomato paste and brown sugar Return fish to pan with whole scotch bonnet pepper Cover and simmer for 10-15 minutes, basting occasionally Remove pepper before serving   3.5.3251 WANT MORE FISH RECIPES? TRY THESE! • Trinidad Saltfish Accra (recipe) • Fried Bake 'n' Fish (recipe) •  Hot Baked Fish (recipe) [random_content group_id=“135”] #### Trinidad Sugar Buns/Hot Cross Buns (recipe) Today is Corpus Christi in Trinidad and Tobago, a public holiday. According to Gov.TT: Corpus Christi is a long-standing tradition in our islands, going back to our pre-British occupation by the Catholic Spaniards. Though mainly observed by Roman Catholics, it is a designated public holiday. This special Feast Day is celebrated on the Thursday after Trinity Sunday, in commemoration of the institution of the Holy Eucharist. The impressive processions that take place (the biggest is in front of the Cathedral on Independence Square in Port of Spain) give you just a glimpse into the sacredness and significance of the occasion. As a result I thought now was as good a time as any to answer one reader's request for a recipe for 'real' Trini hot cross buns. Would you believe that I have never had a Trini hot cross bun? It's the truth! You see, my only experience with hot cross buns was on an Easter holiday to England when I was around 9. They were much too sweet and doughy for my liking and not being an insider to many Catholic festivals when I returned home I never saw them (or wanted to see them) again. However when Janice (the reader) described the Trini hot cross buns of her youth as 'yellow' I instantly thought of the golden yellow sugar buns that are standard in all Trini bakeries. If these were the basis for a Trini hot cross bun I was more than willing to give them a shot! I decided to look through the various local newspaper recipe booklets that my mother has held on to through the years for hot cross bun recipes and, fortunately, one of them was actually an Easter one! Using the recipe in that supplement and a recipe in the Naparima Girls High School Cookbook, as well as my many 'tastings' of sugar buns, I finally arrived at the following. I left mine as normal 'sugar buns' but feel free to use the instructions and additional recipe ingredients to add the traditional cross-shaped decorations. LIght and fluffy with a thin ultra-sweet crust, my mother and I enjoyed them immensely. Several people have told me that they taste better than Linda's (a large bakery chain) including a reader Gina ! :shock: I hope that you will like them too :) Feel free to keep the recipe requests coming :) Trinidad Sugar Buns/Hot Cross Buns Recipe by: TriniGourmet.com Makes 16 buns INGREDIENTS: 1 tbsp yeast 1 tsp all-purpose flour 1 tsp sugar 1 cup warm milk 4 cups all-purpose flour 1 tsp salt 1/2 tsp vanilla essence 4 tbsp margarine or butter 4 tbsp sugar 4 tbsp sultanas 2 tbsp currants 2 eggs 1/2 tsp cinnamon 1/4 tsp ground turmeric or saffron powder Glaze Dissolve 2 tbsp sugar and 1 tbsp hot water Icing (if using) 1 cup confectioner's sugar 4 tbsps milk or cream pinch salt 1/4 tsp lime juice DIRECTIONS: 1. Combine first 4 ingredients. 2. Stand aside in a warm place for about 10-15 minutes 3. Sift flour, tumeric/saffron and salt in a large bowl and rub in the margarine or butter 4. Add sugar, vanilla essence, cinnamon to yeast mixture 5. Add the eggs to the yeast mixture, beating well after each addition 6. Add sultanas and currants to yeast mixture 7. Pour yeast mixture into flour mixture 8. Combine to create a soft dough 9. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes 10. Place in a greased bowl and turn over to grease the top 11. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour) 12. Punch the dough down and shape into 16 balls 13. Place on lightly greased baking sheets 14. Cover and let rise until doubled (20 - 30 minutes) 15. Using a sharp knife cut a cross or X on the top of each roll (if desired) 16. Bake at 375F for 12 to 15 minutes 17. Meanwhile make icing and glaze by combining the mentioned ingredients 18. When buns are baked, brush with glaze 19. Cool on racks 20. When cool, drizzle icing over the top of each roll following the lines of the cut cross (if using). This post was first published June 7, 2007. It has been updated once since. Amazon.com WidgetsFor more Caribbean recipes visit the Caribbean Cooking section of Veni Mangé - the Trinigourmet Amazon Bookstore! :) #### Trinidadian Cooking at Epicurious.com As I've mentioned earlier in this blog, I'm a HUGE fan of Michael Lomonaco's Epicurious over on the Travel Channel. Thanks to that show I became aware of the Epicurious.com website which is also the database of Gourmet and Bon Appetit magazines. I only have one issue of Gourmet magazine, that I bought while at the Miami International Airport on my last visit to the US in 2004, but I loved the recipes that I made from it. Imagine my surprise then when I realized that Epicurious had a whole section devoted to Trinidadian cooking! We are also the only Caribbean island to be singled out. I'm telling you those Fodor editors were busy getting high or something! Anyway check it out. Put together by Ramin Ganeshram, the author of Sweet Hands: Island Cooking From Trinidad and Tobago, it features an interview with Chef Khalid Mohammed, chef at Battimamzelle Restaurant (which I mentioned the other day). Unlike many other sites (and I'm not calling names -yet-) this site does an admirable job at reflecting Trinidadian cuisine in an accurate light. Excerpt: Each Caribbean country has its own "Creole" cuisine, the result of centuries of colonialism, slavery, and immigration that have fused influences from across the globe. But perhaps nowhere have more cultures mingled than in Trinidad and Tobago. In this twin island nation, Amerindian, French, Spanish, English, African, Chinese, East Indian, and Syrian ingredients and techniques have, over time, fused into a unique cooking style. In their daily diets, Trinidadians and Tobagonians (generally referred to simply as Trinidadians) pay homage to all of these diverse elements often on the same plate. Continue reading: Trinidadian Cooking at Epicurious.com Warning:!!! There are many sites (and I'm not calling names -yet-) publishing 'traditional island recipes' that are based in no other reality than the author's mind. I will be featuring such recipes now and again in a 'Best of the Worst' series, so be on the look out. Sadly, thanks to Chenette, it looks like my own government's tourism website (ok I called names :P) may have to be the first skewered, and here that honour was gonna go to England's Delia Smith, oh well! #### Trinidadian Food (through other culture's eyes) It's always fun and amusing to see yourself (and your culture) through another's eyes. I have over this weekend had this opportunity, not one but, two times! Firstly I was mentioned by one of my favorite food bloggers Cooking With Amy! There are no words for how awesome I found that :) Secondly, my recipe for Trinidad Black Cake was mentioned in the Festive Food Fair roundup (along with my recipe for Sorrel which wasn't even submitted!). In the writeup readers were warned to keep candles away from the black cake (presumably because of its high alcohol content). A wise recommendation and one that cracked me up to no end, candles and black cake are definitely not something I've ever seen, but I had never thought about it before! I'm so happy that this blog is helping to spread the word about the unique and brilliant fusion culture which is just part of daily life here in Trinidad :) I've also been told that this month's issue of Saveur Magazine also has a recipe for Trinidad Black Cake? If anyone wants to share a scan that would be awesome! :) #### Trinidadian Holiday Bread Traditions? Double chocolate oreo cheesecake (and yes those are marshmallows under the topping!) - Vie de France,Trinidad So perusing the old 'interwebz' I came across this press release from the Atlanta Bread Company. They were issuing their holiday bakery offerings and it made me think. Hmm I don't think any of the bakeries around here offer anything different at Xmas time. But maybe I'm just not out and about enough so if anyone knows of any Trinidadian Christmas bakery traditions feel free to enlighten me! :) For what it's worth the holiday offerings at the Atlanta Bread Company sounded quite delicious, including a rich Peppermint Pattie Latte and a Chocolate Almond Rocha Latte both topped with whipped cream that I think Rituals (our version of Starbucks) should definitely take up! I also wouldn't turn down their Craisin Chicken Salad on Ciabatta (Chicken salad mixed with sliced almonds and dried cranberries with lettuce, tomato and onion on freshly-baked ciabatta bread)! #### Trinigourmet Amazon Hotlist for November 2010 The hills of Paramin, where much of Trinidad's seasonings are grown Hey everyone, I think there is a national conspiracy against my waistline. It started with Divali, continues through Hanukkah and will reach its peak once all those Christmas eats start arriving with friends and neighbours in tow. I see a treadmill in my not too distant future! This month Sweet Hands: Island Cooking from Trinidad and Tobagois once again #1. Making it not only yhe #1 Cookbook on Trinigourmet last month, but also our #1 best-selling cookbook for 2010! Can anything stop its dominance in 2011? Only time will tell :) Making it's Hotlist debut is a magazine that should have been here much sooner. I'm talking about Bon Appetit magazine y'all :) I am sure that it is a popular year-end gift which is why it is here, but seriously this publication deserves support all-year-round :) What do y'all say? :) Now on to the countdown! *note: Hover your mouse over each title for more details! 1. Sweet Hands: Island Cooking from Trinidad and Tobago Description: Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad's cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store! 2. The Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean Description: More popularly known as the Naparima Girls' High School Cookbook, this evergreen publication is a locally recognized culinary classic and has accompanied many a Trini to foreign shores :) For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store! 3. Caribbean Cookbook First published more than thirty years ago, Rita Springer’s Caribbean Cookbook is a West Indian classic. This latest edition complete with a new introduction, a modern design and an exciting full-colour cover, will please Rita Springer fans and win her new ones. For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store! 4. Baking: From My Home to Yours 5. Caribbean Flavors - Wendy Rahamut 6. Corelle Hearthstone Stoneware Square 16-Piece Dinnerware Set, Service for 4 7. Julia Child - The French Chef 8. The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews 9. Bon Appetit (1-year auto-renewal) 10. O, The Oprah Magazine (1-year) #### Trinigourmet Amazon Hotlist for October 2010 Divali deeyahs, Adam Smith Square, Woodbrook 2008 Hey everyone, still catching up on my blog posts, Divali really snuck up on me this year! By the time you read this post I'll probably be sleeping off the inevitable food coma that follows consumption of that many carbs and candy! :) This month Sweet Hands: Island Cooking from Trinidad and Tobagocontinues its dominance but Rita Springer's Caribbean Cookbookhas surged forward and is now nipping at its heels! I'm happy to see Sweet Hands' author, Ramin Ganeshram, embracing Twitter more and more, you can follow her here. She has also launched a new food blog, and recently had an article on the Trinidad Tonka Bean published in Lost Magazine. Now on to the countdown! *note: Hover your mouse over each title for more details! 1. Sweet Hands: Island Cooking from Trinidad and Tobago Description: Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad's cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store! 2. Caribbean Cookbook: A Lifetime of Recipes - Rita Springer Rita Springer is a culinary icon in the Caribbean. Her original "Caribbean Cookbook", first published in 1968, is a paperback classic and continues to be widely used throughout the Caribbean.This new edition's elegant format, with her recipes accompanied by high quality photographs for the very first time, is a fitting tribute to her lifetime's work. For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store! 3. The Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean Description: More popularly known as the Naparima Girls' High School Cookbook, this evergreen publication is a locally recognized culinary classic and has accompanied many a Trini to foreign shores :) For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store! 4. Caribbean Flavors - Wendy Rahamut 5. Baking: From My Home to Yours 6. Corelle Hearthstone Stoneware Square 16-Piece Dinnerware Set, Service for 4 7. O, The Oprah Magazine (1-year) 8. The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews 9. Jewish Cooking in America: Expanded Edition (Knopf Cooks American) 10. Julia Child - The French Chef #### Trinigourmet in Condé Nast Traveler :) I'm happy to note that TriniGourmet gets some link love in a recent piece in Condé Nast Traveler. Titled "I'm Dreaming of a Coconut Christmas" it takes a look at the Spanish influences in Trinidad's Christmas Culture. I was quite excited when I got the heads up from the reporter. Clearly a writer who takes his craft and journalistic integrity seriously. For the record, to date neither Lilandra nor Chennette have received any response from the Trinidad Express.on their respective copyright matters. We'll stay on the matter tho! Best Wishes and Happy New Year! #### TriniGourmet in the Sunday New York Times! It was one of those moments you always hope for, but can never predict or plan. A message on Twitter in early January letting me know that Sam Sifton, Dining editor of The New York Times was working on a piece about Caribbean Style Oxtail Stew and that I should probably drop him a line. The messenger? Sanura Weathers of . After a brief bout of should I/shouldn’t I, I decided to ‘go brave’. My mantra this year is to think big and that was nothing short of an early test of my resolve! He responded in record time, and over several days an extremely pleasant dialogue developed. At this point I didn’t know what shape or form the article would take, when it would come out, or if any of my answers or information about this site would be included. It wasn’t until I was contacted by his assistant a couple weeks later to go over some parts of my responses that I realized that my odds of inclusion were extremely good! The fact that the article would be in the Sunday Magazine only made the icing that much sweeter! Friday morning I woke to emails mentioning my appearance in the New York Times and asking me questions about oxtail stew or just thanking me for having this site! I had no idea until then that the Sunday magazine goes live online before it is in print. I was beyond thrilled and in more than a bit of shock It’s one thing to hope and to visualize. It’s quite another to have it in black and white looking back at you! The article, “A Winter’s Tail” can be found here. Yesterday my best friend in Miami, collected the print edition which she shared shots of me via text message. That brought it to a whole other level! I can’t wait to get it in my hands! Another special shoutout to Sanura for bringing the opportunity to my attention, and another shoutout to all my readers (old and new) – your support keeps this blog and my passion for it, going! #### Trinigourmet Q&A #10: Can I Use Polenta in place of Cornmeal? Reader's Question: Anyone used polenta (in Trinidad Corn Soup with Dumplings) instead of cornmeal? Former more common in Europe, but both made from corn. TriniGourmet's Answer: Polenta grade cornmeal can be a good bit coarser. I would suggest grinding it more finely in a blender or food processor, but after that is done it can be used in place of cornmeal :) Best Wishes! #### Trinigourmet Q&A #11 - How to get 'the pocket' in my fry bakes? Reader's Question: Hey, I have been trying to get the "pocket" in my bakes since I began making them. I cannot figure out what I am doing wrong? I have tried your recipe (maybe they were too large), tried margarine, tried butter, tried yeast and still no pocket. What am I doing wrong? Could it be the size? TriniGourmet's Answer: Hi there! There are two main problems that I think may be contributing to your bakes not having that 'pocket'. 1) Your bake may not be thin enough. The thinner you can get it the lighter it will and the easier it will 'puff'. You don't want it to be to the point of transparent however the thicker it is the more likely it is that the final result will be a dense one. 2) Your oil may also not be hot enough. If the oil is not at the right temperature the result will also be flat. I like to test my oil by dipping the stick of a wooden spoon into the liquid as it heats. When bubbles immediately form around the circumference you know your oil is hot enough! Until then check my Fried Bake and Fish post for step by step pics and instructions. Best Wishes :) If you have other suggestions for our reader why not leave them in the comments? Thanks! Amazon.com Widgets For more Caribbean recipes check out the Caribbean Cooking section of Veni Mangé - The Trinigourmet Amazon Bookstore! #### Trinigourmet Q&A #12: Can frozen peppers be used to make pepper sauce? Reader's Question: Have you ever used peppers (for Trinidad Pepper Sauce) that you had previously frozen? I have a bunch of peppers from last season that I steamed, ice bathed, and then shrink wrapped & froze. Looking for a good use for them. Plus, 2 1/2 pounds is a lot of peppers to gather when you only have one plant! Thanks! TriniGourmet's Answer: Hi there! After rereading my father's recipe for Trinidad Pepper Sauce I see no reasons why steamed and frozen peppers can not be used. If it was a recipe where the peppers needed to retain their form it may have been a problem but as they are pureed I say go right ahead! The only difference I think you will experience is a reduction in the heat profile. Let me know how it turns out. Best Wishes! :) If you have other suggestions for our reader why not leave them in the comments? Thanks! ETA (Oct. 16, 2010): Reader @Tacarigua tweeted me to confirm me that there is indeed a reduced heat profile when making pepper sauce from steamed and frozen peppers. "From my own experience @Trinigourmet , it's better to wash, dry, and freeze hot peppers uncooked. They retain their heat." He goes on to state that freezing them -uncooked- is the best compromise for those who need to store the peppers for long periods. Thanks for chiming in Tac! :) #### TriniGourmet Q&A #4: Where to find Promasa and Punch de Creme in the UK? Reader's Question: II live in Sutton, Surrey, U.K. and I am having problems locating ‘Promasa’ yellow cornmeal. Can you advise me, if you know, of any market/delicatessen in the London area that I can purchase Promasa, for my Trini Christmas pastelles? I know it is the best because I used it in Florida when I lived there. Also poncha de creama/poncha crema, is it sold already made up in a bottle like eggnog and if you know of any outlet to purchase it in London, U.K.? I look forward to your reply TriniGourmet's Answer: Unfortunately I don’t know the answers however I have many readers in the UK. So UK readers where do you obtain your Promasa and Punch de Creme? Please post your reply by commenting on this post (rather than sending an email) so that the answers can be saved for posterity and viewable by all. Thanks! :) #### TriniGourmet Q&A #5: Where to buy Doubles in NYC? Reader's Question: I used to work in St. James where there were at least half a dozen doubles stands in less than a quarter mile. I had 2 Every Morning. Now I’m in New York City– does anyone know where I can get my doubles fix? I’m too scared to make them myself, and I’m dying without them! TriniGourmet's Answer: Although the recipe for Trinidad Doubles is the most popular one here in TriniGourmet, not everyone has the time or the inclination to make it from scratch. This reader's question is one that I am sure many have which is why I am featuring it here. As I have not been to NYC in many years I am turning the question over to you my readers. Where do you think are the best places to buy doubles in NYC? Please post your reply by commenting on this post (rather than sending an email) so that the answers can be saved for posterity and viewable by all. Thanks! :) #### TriniGourmet Q&A #6: Do you know of anyone in Brooklyn or the Bronx who frosts black cakes? Reader's Question: I came across your recipe (for Trinidad Black Cake) just last month. I baked the cake and by a turn of events I gave one to a colleague who is getting married in June. Her fiance tasted it and is now hinting that he wants me to make his groom's cake and a sheet cake to feed 250 guests. I have no problem baking the cakes, it's the frosting and decorating. I don't do that. I live in New York City. Do you know of anyone in Brooklyn or the Bronx who frosts black cakes? TriniGourmet's Answer: First of all congrats on preparing a successful Trinidad Black Cake! I am so happy to hear that the recipients enjoyed it so much that they want it at their wedding :) I asked my readers your question via Twitter and Facebook and one reply in particular stood out. "Hey! I do baked goods, including black cake, wedding cakes, etc. My website for inquiries is www.kimberlyparris.com." After checking out her site (and talking to her on Twitter), I definitely have to say it looks like this lady knows what she's about. Why not visit her site to learn more about her, and how she can help to cater your next NYC event! #### Trinigourmet Q&A #7: Where to buy wholewheat roti in Tampa, FL? Reader's Question: Where can I find some whole wheat roti...thats my question! I'm in Tampa, Fl TriniGourmet's Answer: Hi readers. I am handing this request over to you, please answer in the comments so that all your answers are archived for future reference. Thanks! :) #### Trinigourmet Q&A #8: Where to buy Ramin Ganeshram's "Sweet Hands" in Trinidad? Reader's Question: I live in Trinidad and would like to purchase a copy of the book "Sweet Hands: Island Cooking from Trinidad and Tobago". Can you tell me if this is possible and if it is where? Regards, TriniGourmet's Answer: Ramin Ganeshram's "Sweet Hands: Island Cooking from Trinidad and Tobago"has been a perennial favourite here on TriniGourmet.com since it was first published in 2006 (not too long after this blog was started!). A constant fixture in my Amazon Hotlist Top 10 (of your purchases made through this first site) obtaining it locally can be a little tricky for those who are not comfortable with shopping online, or don't have US 'skybox' addresses. When it was in its first printing I saw it displayed rather prominently in bookstores such as R.I.K. Since then however its profile in local stores has dropped significantly. This does not mean however that you are out of luck. I highly recommend checking out R.I.K. and Nigel Khan to see if they have any in stock. I know that Nigel Khan will also do a special order (on request) of any items they don't have on the shelves. Let me know how it turns out! Amazon.com Widgets For these and other Caribbean cookbooks check out the Caribbean Cooking section of Veni Mangé - The Trinigourmet Amazon Bookstore! #### Trinigourmet Q&A #9: Pholourhie Making Tips Reader's Question: When I fry pholourie on my own it falls apart in the oil but when my students do it it comes out perfect! Help please! TriniGourmet's Answer: Hi there! There are many different possibilities. The top ones that come to mind are your batter may not have sat long enough, be dense enough or the oil may not be hot enough. Send pics if possible, and until then check my Pholourhie post for step by step pics and instructions. Best Wishes :) If you have other suggestions for our reader why not leave them in the comments? Thanks! Amazon.com Widgets For more Caribbean recipes check out the Caribbean Cooking section of Veni Mangé - The Trinigourmet Amazon Bookstore! #### TriniGourmet thanks 'all yuh' for the online love :) For those who are not fluent in Trini 'all yuh' means 'all of you', it is also the name of Trinidad and Tobago??????s user driven social content website. Early this morning it came to my attention that TriniGourmet.com was listed as one of their Top 10 Trinidad and Tobago Blogs! Wowee :D You can see the list of other winners here. Not surprisingly I am also an avid reader of many of them, and know the names and faces behind at least two of them personally. But my thanks does not stop with Allyuh.com! Recentlly Jugalbandi.info featured TriniGourmet and my Doubles post in its postcard series. Not only did this expose Trini cooking to a whole new audience it also enlightened me to the inspiration behind this very popular snack. Called Chole (or Chana Batura) it is also a popular Punjabi street and breakfast. Take a look at the pictures/recipe and you can see that the similarities are undeniable (is bara possibly a modification of batura?)! I was also quite flattered to be interviewed recently by Can Cook Must Cook for an article she is developing on Caribbean food bloggers and what drives us to do what we do. She compiled her developing thoughts into a very interesting post which you can read here. Finally, recently I got a very touching comment from a reader. When I started this site I saw it as a way to promote and share Trinidad cooking with foreigners and homesick Trinis looking to recreate a taste of home. However this reader's comment shattered all assumptions I had held about how the recipes I share here would be utilized. It really reinforced for me how emotional and emotive food is, its power to be a social bridge and tool for friendship and bonds. Read her story and see if you too don't get a little verklempt! Much bigups to everyone who has helped and supported me in growing and promoting this site. It is much appreciated and not taken for granted :) Ah lovin' allyuh real bad! :) #### TriniGourmet's 3 Cake Recipe Discoveries for May 2007! 1. Hostess Wedding Cakes Huh? Wha? Apparently brides in search of non-traditional cakes are turning increasingly to cakes made of iced and stacked versions of twinkies and hostess cupcakes. YumSugar provides various visual examples of this growing trend, which I gotta tell ya is -not- for me at all :lol: Should I decide to go non-traditional (as far as Trini culture is concerned) then I'd be looking at a croquembouche! :) Now I just need to find a groom! :lol: 2. Bittersweet Chocolate Cake Recipe I came across this recipe the other day. It looks dense and decadent, all the things one wants in a chocolate cake. I can't wait to try it! 3. Five Star Cheesecake This recipe comes highly rated on AllRecipes.com! #### Trinigourmet's Amazon Hotlist for August 2010 Boomers, a local chain of sub shops has a killer tuna sandwich! They were the first to bring out sauces with distinctly local flavours such as garlic and chadon beni. Subway has since followed... :) It's the start of another month, and with that comes the posting of my monthly roundup of those items that you all have been clicking (and purchasing) this month. Ramin Ganeshram's ode to local cuisine "Sweet Hands" which dipped out of the top spot last month is back on top, due in no small part to its affordable reissue! Some new entries this month have taken me aback as I can not account for their sudden rise in popularity, most notably the Oscar winning film Chocolat starring Juliet Binoche and Johnny Depp. A longtime favourite of mine, I'm glad to see it making its Hotlist debut! Also popping in for the first time is Bryant Terry's Soul Kitchen. I first wrote about Bryant Terry in February 2009. Better late than never for his most recent publication to gain mass traction here :) BTW, if you're on Twitter you can follow him @bryantterry. Now on to the countdown! *note: Hover your mouse over each title for more details! 1. Sweet Hands: Island Cooking from Trinidad and Tobago Description: Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad's cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store! 2. The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews Description: From Morocco and Italy east to Iran and India, Sephardic cooking is a rich blend of herbs and spices, of sweet and savory flavors. Hummus, stuffed grape leaves, and pilafs made with rice or bulgur are a few Sephardic dishes you may recognize. For this and other Kosher Cookbooks check out the Jewish Cuisine section of my Veni Mangé Amazon Store! 3. The Ayurvedic Cookbook Description: The Ayurvedic Cookbook gives a fresh new perspective on this ancient art ofself-healing. Over 250 taste-tested recipes are specifically designed to balance each constitution, with an emphasis on simplicity, ease and sound nutrition. For this and other Vegetarian cookbooks check out the Vegetarian/Vegan section of my Veni Mangé Amazon Store! 4. Baking: From My Home to Yours - Dorie Greenspan 5. Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine - Bryant Terry 6. Caribbean Cookbook: A Lifetime of Recipes - Rita Springer 7. Corelle Hearthstone Stoneware Square 16-Piece Dinnerware Set, Service for 4 8. Chocolat (Miramax Collector's Series) 9. Jewish Cooking in America: Expanded Edition (Knopf Cooks American) 10. Julia Child - The French Chef #### Trinigourmet's Amazon Hotlist for July 2010 A Jamaican Patty from Rituals Trinidad is a weekly 'ritual' of my own :) It's the start of another month, and with that comes the posting of my monthly roundup of those items that you all have been clicking (and purchasing) this month. Ramin Ganeshram's ode to local cuisine "Sweet Hands" took a bit of a hit this month, falling out of the top spot. This may partly be due to it going (temporarily) out of print. However, I am happy to say that it is now in a new run and super-affordable once again :) At #1 this time around is Dorie Greenspan's "Baking". I love this cookbook, a lot. Dotted with personal anecdotes and glorious full-page photographs, it also gives you a very sound understanding of baking and pastry techniques, and simplifies the process for even the novice through extremely detailed instructions. Now on to the countdown! *note: Hover your mouse over each title for more details! 1. Baking: From My Home to Yours Description: Greenspan, coauthor of books with culinary icons such as Julia Child (Baking with Julia), Daniel Boulud and Pierre Hermé, shares her favorite recipes in this tantalizing collection, which covers all the baking bases, from muffins, cookies and brownies to spoon desserts, pies and cobblers. Instructions are clear and easy to follow, and Greenspan uses everyday ingredients readily available to the home chef. For this and other books on Baking & Desserts check out the Bread, Baking & Desserts section of my Veni Mangé Amazon Store! 2. The Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean Description: This book features the multi-cultural Cuisine of Trinidad & Tobago and the Caribbean on a whole. It has received glowing praises and is regarded amongst many as a premier guide to Caribbean cooking. If you’d like to try your hand at the delicious Caribbean dishes that you have tasted, this is definitely the cookbook to buy. For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store! 3. The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews Description: A collection of 175 recipes from Morocco, Libya, Algeria, and Tunisia in North Africa; from the Ottoman communities of Turkey, Rhodes, and Greece; from Syria, Lebanon, Egypt, Iraq, and Iran in the Middle East. For this and other kosher cookbooks check out the Jewish Cuisine section of my Veni Mangé Amazon Store! 4. Corelle Hearthstone Stoneware Square 16-Piece Dinnerware Set, Service for 4 5. Sweet Hands: Island Cooking from Trinidad and Tobago 6. Julia Child - The French Chef 7. Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3 8. Caribbean Cookbook: A Lifetime of Recipes - Rita Springer 9. Jewish Cooking in America: Expanded Edition 10. O, The Oprah Magazine (1-year) #### Trinigourmet's Amazon Hotlist for June 2010 Church Street, Woodbrook, Trinidad, W.I. It's the start of another month, and with that comes the posting of my monthly roundup of those items that you all have been clicking (and purchasing) this month. Coming in on top is Ramin Ganeshram's ode to local cuisine "Sweet Hands". Unfortunately it appears as though the book has once again gone out of print. I have no idea if (or when) another run is scheduled so your best bet is to snag a second-hand copy. You won't regret it! New to the top 10 is a long overdue appearance by the grand dame of American TV cuisine, Julia Child. Prompted, I suspect, in large part by my recent reposting of her life and legacy. I am so thrilled to be able to see her shows now on the newly launched Cooking Channel, as well as on their traditional home PBS. Sometimes however you need to see a technique several times for it to really sink in and that's where having a collection, like her various DVD sets, really comes in handy. Now on to the countdown! *note: Hover your mouse over each title for more details! 1. Sweet Hands: Islaand Cooking from Trinidad and Tobago Description: Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad's cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store! 2. Baking: From My Home to Yours Description: Greenspan, coauthor of books with culinary icons such as Julia Child (Baking with Julia), Daniel Boulud and Pierre Hermé, shares her favorite recipes in this tantalizing collection, which covers all the baking bases, from muffins, cookies and brownies to spoon desserts, pies and cobblers. Instructions are clear and easy to follow, and Greenspan uses everyday ingredients readily available to the home chef. For this and other books on Baking & Desserts check out the Bread, Baking & Desserts section of my Veni Mangé Amazon Store! 3. Julia Child - The French Chef Description: Three servings of practical cooking advice per one serving of nostalgia is the recipe for this 18-episode culinary collector’s item. The French Chef with Julia Child, the pioneering public television series which premiered in 1962, brought French cuisine to American kitchens without a dash of pretension. The three-disc compilation is divided into Starters and Side Dishes; Main Courses; and Desserts and Other Classics, and includes several printable recipes from each category. For this and other Cooking DVDs check out the DVD section of my Veni Mangé Amazon Store! 4. Caribbean Cookbook: A Lifetime of Recipes - Rita Springer 5. The Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean (a.k.a The Naparima Girls' Cookbook) 6. Bioset Seed Sprouter 7. Corelle Hearthstone Stoneware Square 16-Piece Dinnerware Set, Service for 4 8. Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3 9. O, The Oprah Magazine (1-year) 10. Caribbean Flavors - Wendy Rahamut #### Trinigourmet's Amazon Hotlist for September 2010 Divali is fast approaching and with it shall come my recipes for Kheer (Indian Rice Pudding) and Parsad. Stay tuned, I know you all have been looking! :) Wow! Can you believe it's mid-October already? Maybe it's just me but I swear time accelerates as each calendar year draws to a close! I'm a little bit late posting your fave purchases (and clicks) this month, but better late than never! :) Ramin Ganeshram's ode to local cuisine "Sweet Hands" retains its top spot yet again! You would think that with it's obvious online popularity and appeal it would be easier to source locally. However, unfortunately that is not the case. Maybe this is because of the dominance of the Naparima Girls Cookbook, maybe it's a local-born presumption that local cuisine doesn't need literary promoting. Either way, I receive many requests on how to purchase this item locally and my best recommendation is to request it via Nigel Khan Booksellers. They are more than happy to source individual requests, and who knows, if enough people ask it may become a staple for their shelves :) Now on to the countdown! *note: Hover your mouse over each title for more details! 1. Sweet Hands: Island Cooking from Trinidad and Tobago Description: Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad's cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store! 2. The Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean Description: More popularly known as the Naparima Girls' High School Cookbook, this evergreen publication is a locally recognized culinary classic and has accompanied many a Trini to foreign shores :) For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store! 3. Baking: From My Home to Yours Description: Greenspan, coauthor of books with culinary icons such as Julia Child (Baking with Julia), Daniel Boulud and Pierre Hermé, shares her favorite recipes in this tantalizing collection, which covers all the baking bases, from muffins, cookies and brownies to spoon desserts, pies and cobblers. Instructions are clear and easy to follow, and Greenspan uses everyday ingredients readily available to the home chef. For this and other books on Baking & Desserts check out the Bread, Baking & Desserts section of my Veni Mangé Amazon Store! 4. Caribbean Cookbook: A Lifetime of Recipes - Rita Springer 5. Corelle Hearthstone Stoneware Square 16-Piece Dinnerware Set, Service for 4 6. Julia Child - The French Chef 7. Caribbean Flavors - Wendy Rahamut 8. The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews 9. O, The Oprah Magazine (1-year) 10. Jewish Cooking in America: Expanded Edition (Knopf Cooks American) #### TriniGourmet's Most Popular Post over the last 90 days is... 1. Trinidad Aloo Pie (recipe) Is there a Trini who hasn't chomped on an aloo pie? It seems that I've been eating them as long as I can remember. They were a staple in both my primary and secondary schools' cafeterias (or as we call them 'tuck shops'). They are also easily found in the bakeries and eateries in and around Port-of-Spain should I want a cheap and filling lunch or breakfast. - recipe here #### Trinigourmet's Top 10 Posts of 2009 Better late than never, here are the top 10 posts of 2009. 1. Trinidad Corn Soup with Cornmeal Dumplings (recipe) Corn soup is a street food favorite here in Trinidad, especially at carnival time when vendors ply large pots of it that they spoon into styrofoam cups outside of fetes and clubs. It’s also popular as a Saturday lunch. 2. Top 10 Chicken Recipes on Trinigourmet.com You've voted for these chicken recipes with your clicks and your comments! Faves include Oven BBQ Chicken, Jamaican Fricassee Chicken, Kung Pao Chicken, and (naturally) my father's recipe for Trinidad Pelau. 3. A Beer Is A Carib... (video) The lure of nostalgia must be really strong as the popularity of this 1989 commercial definitely had you clicking and wanting more! :lol: 4. Raw Vegan Brownies (recipe) 2009 was the year I started dabbling in raw food recipes. Although I never became a purist I have maintained the shift towards fresh ingredients and conscious eating that it encourages. Raw food desserts are surprisingly rich in flavour and comforting in texture, something that this recipe has successfully proven. 5. Top 5 Cake Recipes on Trinigourmet.com 2009 was also the year I gave in (too easily) to my sweet tooth. I made a record amount of desserts (thanks to memberships in Tuesdays with Dorie and Daring Bakers) and my waistline unfortunately expanded to prove it! :shock: Recipes that can be found at this post include Trinidad Black Cake, Espresso Cake and, one of my personal faves, Upside Down Chocolate Pudding. 6. Trinigourmet's Top 10 Recipes for September 2009 I was a little puzzled as to why this particular roundup made the Top 10 list for 2009, but a look at its contents revealed that it included some of my favorite culinary concoctions of last year, including Tridoshic Dal and Cranberry Almond Slaw. 7. Easy Hot Spiced Mexican Chocolate (recipe) I suspect that my readers in colder climes are behind the strong end of year showing of this recipe, but maybe I'm wrong :) 8. Banana Papaya Smoothie (recipe) This is one of my favourite raw smoothies. Thick, creamy and brimming with nutritional goodness. You can almost feel your blood being infused with vitamins and antioxidants with every sip! :) 9. Tiramisu Cake (recipe) You know a recipe is good, no... great, when everytime you prepare it people offer you money to make it -just for them-! I wish I could take all the credit for how amazing this cake tastes, but that honour really mnust go to Dorie Greenspan, its creator :) 10. Mexican Turtle Cheesecake with Banana Rum Sauce (recipe) Without a doubt this is the creamiest and smoothest cheesecake that I’ve made to date. I had intended to play around with the recipe a little bit more to get the flavours a little more intense, but that never happened. Maybe this year. Until then, I'm glad you all liked it as much as you did! :) #### Trinigourmet's Top 10 Posts over the last 30 days (September 2009) 1. Trinidad Corn Soup with Cornmeal Dumplings (recipe) Corn soup is a street food favorite here in Trinidad, especially at carnival time when vendors ply large pots of it that they spoon into styrofoam cups outside of fetes and clubs. It’s also popular as a Saturday lunch. 2. A Beer Is A Carib (video) Ask any Trinidadian to complete the following phrase. A beer is a … and you’ll instantly hear a loud uproarious ‘Carib’. For over 50 years the Carib Brewery has been producing Carib beer to the delight of Trinis both at home and abroad. I know that for myself seeing a Carib sign in a pub or a bar abroad was enough to make me scream, grab a camera and patronise the establishment 3. Trackback Love: Week ending Saturday, September 5, 2009 Contains links to my recipes for Vegetarian Potstickers, Emeril’s Roasted Garlic White Pizza with Garlic Sauce and Curried Potato Chips. Check 'em out! 4. Tridoshic Dal (recipe) This is currently my dal of all dals. For my own personal tastes I added a tad more coconut than would qualify as a ‘garnish’, and I also used an immersion blender at the end to partially puree the liquid. Give it a try and let me know 5. Indian Doses (recipe) I've noticed that gluten-free flours don't brown up like traditional ones do, so the dosas were a good bit paler than what I'm used to. That didn't affect the taste though and I really enjoyed how they came out. 6. Eid Menu 2009 (recipe) 7. Sarina's Cranberry-Almond Slaw (recipe) I’m a firm believer that vegetables don’t have to be dull, and that it really doesn’t take much more than some imagination to incorporate them into our daily lives. This salad is one of my faves and one that I get repeat requests for. 8. Ensalada Chilena (recipe) This simple tomato and onion salad is a customary accompaniment to meals in Chile. Its name echoes not only its popularity in that country, but also the fact that its main colors (red and white), mirror the colors of the Chilean flag. 9. Yom Kippur Break the Fast Menu 2009 (recipe) This year's break the fast menu focused on no-cook recipes. A focus I think I will continue in coming years :) 10. 1987 Malta Carib Commercial (video) Malta Carib has been a staple in my home since I was a child. Growing up I felt like quite a ‘big woman’ drinking it from the bottle (I had no idea it was non-alcoholic :lol: ). During the 80’s it was promoted not just as an energy booster, but also as an aid for students preparing for exams! #### TriniGourmet's Top 10 Recipes over the last 90 Days (February 2009) 1. Punch de Creme (recipe) Punch de Creme, is one of Trinidad's traditional Christmas drinks. It is a rum drink, basically our version of eggnog. 2. Pumpkin Pone (recipe) This recipe for Pumpkin Pone came from the Naparima Girls High School Cookbookand is cited as being Guyanese in origin. 3. Sarina's Curried Potato 'mini' Latkes & Bubbly Guava-Ginger Ale The holidays for me mean Hanukkah and Eight days of Candlelit Goodness so I thought what better than latkes? But I couldn't just do generic latkes. No no no. Being Trini I figured where there's fried potato, curry and chadon beni shouldn't be too far behind. 4. Braised Chicken in Coconut Milk "Opor Ayam" (recipe) The base of the recipe is a floral paste of ground nuts (she used macadamian I used cashew), coriander, tumeric and garlic to which coconut milk is added and allowed to simmer. Skinned chicken pieces are then added to the mixture and allowed to braise gently. Absorbing the flavours and remaining deliciously tender in the process. 5. Falafel (recipe) Falafel is an item that depending on your part of the world is either par for the course, or an unheard of oddity. Growing up here in Trinidad falafels were not part of my culinary experience, however in the last few years, Syrian-Lebanese eateries have become more and more popular and Middle Eastern fare has become well-loved outside of their original ethnic communities. 6. Vidalia Onion Fritters (recipe) I first made these fritters as part of last year's Sukkot menu. They are much sweeter and lighter than one would expect. And the soaking of the onions in the batter ensures that the onion flavour mellows and evenly distributes. 7. Sardine Pate (recipe) This recipe for Sardine Pate comes from Nigella Lawson and if you don't like sardines, or know someone who doesn't I really suggest giving it a try. The lime juice makes sure that the odour is cut, and the generous portion of batter, softens the sardines flavour, blurring it into something more indistinguishable and mouth-satisfyingly creamy. 8. Arepas (recipe) I love eating arepas when they are piping hot. I slather them with butter, and then add any type of filling that I like. The flavour of an arepa is mild so the addition of salt, and the crusting of the exterior are vital to bring out the subtle corn flavour. 9. Homemade Tomato Soup (recipe) This recipe from Michael Chiarello is one of my all-time faves for tomato soup. It is so simple and easy to put together. Since I originally made it earlier this year, on a rainy evening, it has become one of my fail-safes for when I get late-night hunger pangs. 10. Glitter Gelatin Torte (recipe) Shimmering Jello cubes are folded into foamy gelatin, whipped cream, and shredded pineapples. So good! The use of sugar free jello lightened the caloric content, and instead of graham cracker crumbs I made the crust from pulverised corn flakes #### TriniGourmet's Top 3 Pasta Recipes (as of October 2010) Who doesn't love pasta? Here are 3 recipes you're sure to enjoy! 1. Trinidad Macaroni PieThis pasta dish is part of the traditional Trinidadian Sunday lunch and is also offered in cubed form at BBQs and other casual outdoor functions. Feel free to play around with the proportions. - recipe here 2.Gnocchi Pomodoro - recipe Silky, light, buttery, this recipe is melt in your mouth good. “This is really comfort food defined”- recipe here. 3. “You Won’t Be Single For Long” Vodka Cream Pasta (recipe) A dish that practically guarantees a proposal? Where can I sign up?! Sadly I have not had a chance to try it on any prospective suitors but after making it for my family I got many sated mumbles and murmurs :) [random_content group_id=“85”] #### TriniGourmet's Top 3 Posts (as of July 2007) 1. Trinidad Doubles Trinidad doubles is the ultimate local street food. Cheap. Hot. Hearty. Filling - recipe here 4. Trinidad Macaroni Pie This dish is part of the traditional Trinidadian Sunday lunch and is also offered in cubed form at BBQs and other casual outdoor functions. Feel free to play around with the proportions. - recipe here 3.Trinidad Saltfish Accra - recipe Trinidad accra are puffy fried dough balls, made of a highly seasoned dough into which shredded saltfish has been mixed. I've had it at weddings, gatherings, and of course bought it from street vendors - recipe here. #### TriniGourmet's Top Ten Chocolate Recipes! Feast your eyes (and hopefully more) on the following Top Ten Chocolate Recipes on Trinigourmet :) I can definitely vouch that you will want to make them again and again :) 1. Espresso Cake (recipe) Light, moist and incredibly intense in flavour this recipe for Espresso Cake hides one little ’secret’, wholewheat flour! If you’ve never tried wholewheat flour in a dessert recipe I strongly suggest that you give it a try. It adds a whole other level of richness without any of the heaviness that you might expect. 2. Upside Down Chocolate Pudding (recipe) The recipe was a cinch to put together and seems to be practically foolproof in nature with results that are so decadent and beautiful that no one has to be any the wiser. The pudding had a thin biscuit crust that covered a cake like fluffy layer that gradually got denser as it reached the thick creamy fudge like frosting on the bottom… YUM! 3. Raw Vegan Brownies (recipe) 2009 was the year I started dabbling in raw food recipes. Although I never became a purist I have maintained the shift towards fresh ingredients and conscious eating that it encourages. Raw food desserts are surprisingly rich in flavour and comforting in texture, something that this recipe has successfully proven. 4. Fudgy Chocolate Cake 'Brownies' (recipe) This recipe wins on every front. It calls for very simple basic ingredients (most of which should already be in your pantry), it takes no time to put together, cleanup is minimal and the taste is OUT OF THIS WORLD. Amazingly enough, these brownies only get better the longer they sit. Fresh out of the oven they are light, airy, and oh so chocolatey… but as they sit they slowly get moister and fudgier… oh the decadence. 5. Coconut Scented Rum Truffles (recipe) I decided that I would try my hand at something that I’m calling Coconut Scented Rum Truffles (for now) ;) I decided to make the filling with bittersweet chocolate, coconut cream and rum. The coating is semisweet chocolate. Half of the truffles were also sprinkled with light brown sugar for some disco-tastic sparkle. 6. Easy Hot Spiced Mexican Chocolate (recipe) I suspect that my readers in colder climes are behind the strong showing of this recipe, but maybe I'm wrong :) 7. Chocolate Valentino & Raw Vanilla Softserve (recipe) 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! 8. Mexican Turtle Cheesecake with Banana Rum Sauce (recipe) Without a doubt this is the creamiest and smoothest cheesecake that I’ve made to date. I had intended to play around with the recipe a little bit more to get the flavours a little more intense, but that never happened. Maybe this year. Until then, I'm glad you all liked it as much as you did! :) 9. 15 Minute Magic Chocolate Amaretti Torte (recipe) More gluten-free decadence! Once a baking test, now a Pesach tradition 10. Chocolate Armagnac Cake (recipe) What happens when you take a Dorie Greenspan recipe and put a Trini Twist on It? Awesomeness, that's what! And what happens when you take an awesome Trinified Dorie Greenspan recipe and make it gluten-free? Well you'll just have to click on the header to find out ;) #### Tropical Xmas Holiday Entertaining It’s December and the sounds of parang are filling the air around the clock. The streets are jam-packed and people have that frenzied look that comes with too much shopping still to do, and not enough time. Whether you are a Trini, or looking to add some twists to your traditional festivities, this tablescape is sure to have something Caribbean Glam for you For this setting I was heavily influenced by the sounds of parang and colour of poinsettias. No cotton wool ‘snow’ scenes or ceramic Santas here. As a child growing up in the hills of the scenic Northern Range, my mother grew large poinsettia plants. As the temperatures would start to dip, it would trigger their leaves to flush bright red, a process I found endlessly fascinating. Red is also our national colour, and it ties in beautifully as well with the costumes of many paranderros. When dealing with a colour as strong as red you want to keep patterns and contrasts to a minimum. Work with subtle additions of gold (added here through a poinsettia centerpiece, votive candle holders and napkin rings). Patterned napkins work wonderfully with single-tone napkin rings, solid napkins with multi-toned rings. As you’re enjoying the company of loved ones and great food put on some CDs of Trinidadian Christmas music, as well as music from the other islands, and light some strategic tea light candles. Having the cases on side tables is sure to trigger conversation, trips down memory lane and musical requests . Speaking of Caribbean Glam, last week I attended a local soireé last year that epitomized the concept. I include some images of that evening here as further inspiration for your own home entertaining this season.   The best holiday parties share a flair for ambience and flavour. With a table setting like the one above, it’s easy to see that this was a hole in one. Fluid gold detailing was the perfect frame for a menu which included stewed peas, caramelized plantains, mini pastelles, and some of the most delicious salmon I’ve had in recent memory. Dark earthen tones, allowed the lustre of the dishes to become even more evident under the glow of clean-burning oil votives. Warm tropical nights are made for congregating outdoors, and this evening was no exception. Enveloped by lush foliage guests mingled under gently flickering Japanese lanterns.   Continuing the theme of re-imagining and re-presenting local holiday delights the dessert course (prepared, as all the food was, by Khalid Mohammed’s Chaud) offered this surprising Biscotti with Pots de Punch de Creme which I am determined to reverse engineer for my own offerings *smile*. Punch de Creme in custard form? Yes please! Also turning up were squares of traditional Black Cake, made new when flanked by melt-in-your-mouth handmade marshmallows and macaroons. #### Tu B'Shevat (New Year For The Trees) Menu 2010 Chive Blossoms - our garden Tonight marks the start of Tu B'Shevat, one of my favourite holidays on the Jewish calendar. There's something whimsical and life-affirming about having a New Year's celebration for the environment and the seder (religious) service which accompanies it has a focus on our role as stewards of the planet, as well stewards of our own ever-evolving personal natures that I find inspirational. Traditionally this holiday is celebrated with vegetarian fare, and my centerpiece for many years has been eggplant lasagna. I think it's time to shake things up! This year I'll be dishing out: • Coconut Bake • Herb Butter (from Homemade: Delicious Foods to Make and Give) • Fresh Green Bean Salad • Vegetarian Chili with Chipotle • Chocolate Mousse Cupcakes (from Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3) #### Tuna-Potato Casserole (recipe) I expanded this one dish meal from a recipe in one of those little checkout aisle booklets that my mom has held on to from the 70's :) We served it with a crisp vegetable salad on the side. I think it's a pretty flexible recipe and if there are chopped vegetables you want to use up and throw into the layers you should totally do that, I know I will :D This post was originally published April 4, 2007. It has been updated once since then. Tuna-Potato Casserole INGREDIENTS: 4 large irish potatoes 7 oz can tuna, drained and flaked 1 medium onion, thinly sliced 1 cup evaporated milk 1/2 cup milk 1/2 tsp salt 1/4 tsp paprika sea salt black pepper METHOD: 1. Put potato slices, tuna and onion slices in alternate layers in a greased casserole dish ending with a layer of potatoes. (Tip: before starting a new potato layer sprinkle the dish with sea salt and freshly ground black pepper, also if using additional vegetables place those in a separate layer ;) ) 2. Combine evaporated milk with milk, salt and paprika and pour into casserole. 3. Sprinkle top with some salt. 4. Bake in 400 degree oven for 35 minutes 5. Sprinkle top generously with coarse sea salt and freshly ground black pepper upon removing from oven I used this very colorful pre-filled pepper mill sent to me by a reader :D Amazon.com Widgets For more recipes like this check out the General Cookbook section of Veni Mangé - The Trinigourmet Amazon Bookstore :) #### Turmeric Several months ago my mother came home with these things that looked like ginger roots, but smaller and thinner. I asked what they were and she said 'turmeric'. She had bought them for medicinal reasons (we use a lot of herbal and aromatherapy concoctions in my household) but I also knew it had culinary value as well. Curious, I tried using it in a recipe or two but found it more hassle than it was worth. It's very sticky and makes a huge mess, the color gets on EVERYTHING! So I have returned to turmeric in the powdered form. The rest of the batch have been planted and are sprouting quite nicely in our garden where they should provide medicinal relief for many months to come :) From WHFoods: Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color. Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called "Indian saffron" because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy and textile dye. History Turmeric is native to Indonesia and southern India, where it has been harvested for more than 5000 years. It has served an important role in many traditional cultures throughout the East, including being a revered member of the Ayurvedic pharmacopeia. While Arab traders introduced it into Europe in the 13th century, it has only recently become popular in Western cultures. Much of its recent popularity is owed to the recent research that has highlighted its therapeutic properties. The leading commercial producers of turmeric include India, Indonesia, China, the Philippines, Taiwan, Haiti and Jamaica. How to Select and Store Even through dried herbs and spices are widely available in supermarkets, explore the local spice stores or ethnic markets in your area. Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness than those offered in regular markets. Just like with other dried spices, try to select organically grown turmeric since this will give you more assurance that the herb has not been irradiated. Turmeric powder should kept in a tightly sealed container in a cool, dark and dry place. Fresh turmeric rhizome should be kept in the refrigerator. This post has been submitted to Weekend Herb Blogging, hosted this week by In Mol Araan #### TWD: Banana-Apple Crisp Yes! I'm back! :) A day late for the proper Tuesdays with Dorie post but back nevertheless. Thanks so much for the inquiries and well wishes, I have been dealing with some chronic health issues that flare up from time to time. But now everything seems to be under control again :) And just in time too! I've been working hard lately over the last few months to begin losing some extra pounds that have accumulated so I was really glad to see this recipe was this week's challenge. Although the original recipe calls for a filling of apples and cranberries, I decided to focus on what I had on hand and combined apples, bananas and raisins. Not only was it almost too effortless to put together, the final result was so delicious that it practically all disappeared the same day (even my notoriously finicky father had seconds and thirds!) This recipe is definitely a keeper, I can't recommend it enough! Even if you lighten the original recipe by using a little less butter and sugar it will still be very very good.. You can also turn the receipe vegan or pareve by substituting margarine for the butter, and feel free to get adventurous with the fruit combos. It seems very forgiving! :) For this Apple Crisp recipe turn to pages 422 of Dorie Greenspan's Baking: From My Home to Yours or visit Em of The Repressed Pastry Chef #### TWD: Cottage Cheese Pufflets I hate.. hate... HATE when a recipe gets the best of me. It's a control thing, I freely admit it. But after 3 valiant attempts I must grudgingly, and rather apologetically confess that this deceptively simple dessert beat me bad. The first time I attempted it, the dough was an utter disaster. Via several google searches I learnt that this problem seems to be a common one for bakers in hot, humid climates. Well, anyone who's been in Trinidad over the last 2 weeks knows exactly how HOT it has been here. Making these the dough refused to co-operate and with a kitchen in the high 30 degrees I guess I can not blame it. No matter how many times I put it to 'chill', it would slither away within a minute of being taken back out. And the final results? Barely edible 'pancakes' that had to be thrown out :( Several days I decided to give things another go. Armed with this modification that Nabeela of Trial and Error had come up with, I re-entered the kitchen (this time at night so that things would be cooler). This time the pufflets kept their shape, but weren't flaky like the ones I had seen from other bloggers. They also tasted a little underdone. Third time's the charm? Slightly more optimistic on the third go round I decided to chill the pufflets for 15 minutes before putting them into the oven. That seemed to do the trick. This third batch rose wonderfully and were golden. Then I took a bite... and I hated them :( Even when I complain in the past about recipes it's rare that I can't actually eat the final results. But these just tasted all wrong to me. Maybe it was the cottage cheese I used but there was a tanginess to the dough that I just found very off-putting. J didn't mind them at all and bagged them to take home with him. Leaving me feeling very drained and despondent. I still can't figure out where I went wrong? Others reviews were so effusive! Guess you can't win 'em all :( #### TWD: Espresso Cheesecake Brownies It's been far too long since my last Tuesdays with Dorie post. Truth be told, I think I was extremely disheartened after the disaster that was my attempt at the Coconut-Pineapple Dacquoise. Not that it tasted bad, but I put so much time, energy and money into it, that any disappointment was really too much for me with my stress levels at the level they were at. Now, I've cooled off, had a chance to restabilize and ready to put the flour back on my hands! These Espresso Cheescake brownies combine a dense chocolatey brownie base with a light creamy espresso cheesecake layer. Brownie batter is also swirled through the cheesecake layer to create a lovely marbled pattern. I ended up loving the marble effect so much that I was loathe to cover it all with the suggested sour cream icing. Still, I wanted to give it an honest try, so I decided to test the icing on a quarter of the brownie. After giving the result a taste I decided that I could forgo topping the rest, and I really don't think that the brownies have suffered for it. So how do they taste? I wish I could say that they were jaw droppingly good, but I was a little underwhelmed. The textural difference between the brownie batter and the cheesecake filling was a little disconcerting for me, but the flavours were solid and satisfying. It's a bit of a shame as the visuals are just so stunning :) In the future though I think I'll keep my brownies as brownies and my cheesecakes as cheesecake and never again shall the two meet ;) For this Espresso Cheesecake Brownie Recipe turn to pages 104-5 of Dorie Greenspan's Baking: From My Home to Yours or visit Melissa of Life in a Peanut Shell #### Twice-Baked Goat Cheese Souffle (San Francisco Chronicle's Top Recipe of 2000) This souffle is baked in individual ramekins, then cooled and baked again right before serving, making it a great choice for entertaining. Tasters loved its delicate texture and subtle goat cheese flavor. INGREDIENTS: 3 tablespoons butter + butter for coating ramekins 1 cup dry breadcrumbs 3 tablespoons cake flour 1 cup milk 10 ounces soft goat cheese 3 egg yolks Salt and pepper to taste 1 cup egg whites (about 7 large) INSTRUCTIONS: Position the rack in the center of the oven and preheat the oven to 425???. Butter eight 5-ounce ramekins, making sure to coat them well. Coat each ramekin with breadcrumbs then turn them over and tap out the excess. Reserve any remaining breadcrumbs. Melt the 3 tablespoons butter in a stainless-steel skillet over medium-high heat. Whisk in the flour and cook for 20 seconds, whisking constantly. Whisk in the milk and cook for about 1 minute, whisking constantly, until the mixture has thickened to the consistency of a thin, pourable pudding. Crumble 8 ounces of the cheese into a large mixing bowl. Pour the hot milk mixture over the goat cheese and mix well. Add the egg yolks and mix again. Season with salt and pepper. Using an electric mixer with clean, dry beaters, beat the egg whites in a large bowl until stiff peaks form. Fold half of the whites into the cheese mixture to lighten it. Then gently fold in the remaining whites. Divide half of the souffle mixture among the prepared ramekins. Crumble the remaining 2 ounces of goat cheese and divide among the ramekins, then top with the remaining half of the souffle mixture, dividing it equally among the ramekins. Sprinkle the remaining breadcrumbs over the top. Place the ramekins in a large baking pan and pour in boiling water to come halfway up the sides of the ramekins. Bake for about 25 minutes, or until the souffles are golden. Remove from the oven and let stand, still in their water bath, for 15 minutes. Using a towel to hold the ramekins, run a knife around the inside rim to loosen. Turn out the souffles onto a baking sheet. The souffles may be held at room temperature for up to 6 hours before the final baking. When ready to serve, bake the souffles in a 425??? oven for 5-7 minutes, or until deep golden brown. Serves 8 Per serving: 250 calories, 13 g protein, 14 g carbohydrate, 16 g fat (9 g saturated), 112 mg cholesterol, 320 mg sodium, 0 fiber. #### Tyler's Texas Chili (recipe) This month's "They Go Well Together" challenge, asked food bloggers to prepare dishes that combined meat and chocolate. Unlike prior challenges this one was rather second nature to me as I have been adding chocolate to my chilis for several years now. Sounds weird? Not really, it's actually quite traditional :) From Moosewood Restaurant Celebrates: Festive Meals for Holidays and Special Occasions: Using chocolate in dishes other than desserts may seem odd, but it is not so unusual in countries where cocoa beans are grown. Chocolate's deep flavour provides an ambience in which other tastes can flourish. This is my first Tyler Florence recipe and I was quite pleased with how it came out. The recipe calls for beef chuck and a 1 1/2 hour cooking time. I'm sure it is probably even more soothing this way but I didn't have 1 1/2 hours to wait so I used ground beef instead, which basically eliminated any extra cooking time. I loved the warmth that the ground coriander added to the sauce and also was quietly amazed at what an effective thickener cornmeal was (why hadn't I thought of that before?!). Tyler's Texas Chili Recipe by: Tyler Florence/Food Network Makes 6 servings INGREDIENTS: 3 dried ancho peppers, stemmed and seeded 2 tablespoons dried oregano 2 tablespoons sweet paprika 2 tablespoons whole coriander 1 tablespoon cumin seed 1 tablespoon chili powder 3 tablespoons extra-virgin olive oil 2 onions, chopped 3 lbs. beef chuck, cut into 1-inch cubes Kosher salt and freshly ground black pepper 6 cloves garlic, chopped 1 canned chipotle chile, chopped ½ jalapeno pepper, chopped 2 cans (28-ounce) whole tomatoes, hand crushed 1 cinnamon stick 1 teaspoon sugar 2 tablespoons masa harina ½ tablet Mexican chocolate (about 1 1/2 ounces) Cilantro leaves, for garnish DIRECTIONS: In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside. Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish. #### UPick Farm Trinidad (Review) Nestled in the lush bamboo clusters of Trinidad’s Western peninsula’s Tucker Valley is the Upick Farm, Market & Restaurant.  Last week Friday I enjoyed a leisurely breakfast there with one of my best friends and it was an experience I’m definitely looking forward to repeating!  From the freshly squeezed juices to the delicious offerings utilizing ingredients grown on-site everything we ordered from UPick Farm Trinidad was beautifully prepared and so so delicious.  I didn’t expect my breakfast of buljol and coconut bake to keep me full all day but it did! Ok… I’m guessing this MASSIVE slice of chocolate cake didn’t hurt either? Fluffy and light and not overly-sweet it was the perfect roundoff to our get-together, and left me with more than enough to “takeaway” for a second round of enjoyment later that day.  Although we started our experience outdoors, the presence of mosquitos (I’m severely allergic) forced us to eventually migrate to their indoor setting. Our server Hakeem deserves a shoutout for being so helpful and upbeat throughout it all!  COST FACTOR: Prices are higher at UPick Farm Trinidad than you may expect for “breakfast fare” however it balanced out in my mind, considering the freshness factor of the ingredients used and the extremely generous portions given.I can’t wait to return and am already eyeing some of the other menu items, including what my friend ordered (Salmon Lox and Apple Pie)! Where would you like to see me visit next on my breakfast/brunch/lunch adventures? Let me know on Facebook or Instagram! #### Upside Down Chocolate Pudding (recipe) This post was originally published January 23, 2007. It has been updated once since then. It was coming down to the wire for Sugar High Friday #27. The theme was chocolate and I still had no clue what I was going to make. Everything that I could think of required a trip to the supermarket which I wasn't willing to do. Especially since I had already used my supermarket budget for this week. What could I make with ingredients that I already had on hand? I decided to turn to my copy of The Good Home Cookbook: More Than 1000 Classic American Recipes for the second time in the past 5 days. This book is already turning into a trusty sidekick, a very good sign! As I flipped through the index I saw recipes for chocolate cookies, cake (there was a promising one-bowl recipe in particular, but it called for more mayo than I have on hand), and mousse... and then I saw it ... a recipe for Upside Down Chocolate Pudding. I have seen recipes for molten chocolate puddings and cupcakes before. The descriptions and photos always intrigued me but I had never made one. Looking through the ingredient list I saw that I had everything on hand that I needed. This was gonna be my entry. This was it! At first I pulled out my generic Canadian baking chocolate, but I thought, no this recipe was special enough to dip into my Trinidadian trinitario chocolate stash. I don't know why I don't use my local Trinitario chocolate more. It's cheaper and repeated accounts state that it is among the best (if not the best) cocoa in the world. It is also infinitely cheaper than the imported brands that line the shelves. Maybe it is because it seems so special and smells so heavenly and decadent that I feel I should squirrel it away? After the results of this recipe though I realize that there is no reason to let this extremely affordable gem go to waste away anymore! :) All in all I think that this is a great recipe for entertaining on short notice (or on a budget), as well as for those who consider themselves 'baking challenged'. The recipe was a cinch to put together and seems to be practically foolproof in nature with results that are so decadent and beautiful that no one has to be any the wiser :) The pudding had a thin biscuit crust that covered a cake like fluffy layer that gradually got denser as it reached the thick creamy fudge like frosting on the bottom... YUM! Upside-Down Chocolate Pudding (from a recipe in The Good Home Cookbook: More Than 1000 Classic American Recipes) INGREDIENTS: 1 ounce (1 square) baking chocolate 2 tablespoons butter 1 cup all-purpose flour 1 1/2 cups sugar 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1 teaspoon vanilla extract 1/2 to 2/3 cup coarsely chopped nuts (I replaced these with chocolate chips!) 1/4 cup firmly packed brown sugar 2 tablespoons cocoa powder (preferable Dutch processed) 1 cup cold water METHOD: 1. Preheat the oven to 350F. 2. Grease an 8-inch square baking dish 3. Melt the chocolate and butter in a small saucepan over low heat 4. Meanwhile, stir together the flour, 3/4 cup of sugar, the baking powder, and salt in a medium bowl. 5. Stir in the milk and vanilla extract, then add the chocolate mixture and beat until smooth. 6. Stir in the nuts and pour the batter into the prepared baking dish 7. In a small bowl, stir together the remaining 3/4 cup sugar, the brown sugar, and cocoa powder until smooth. 8. Sprinkle evenly over the pudding batter 9. Pour the water evenly over all 10. Bake for 40 to 50 minutes, until the top layer appears set 11. Serve warm Serves 6 Amazon.com Widgets For this and other dessert recipes visit the Breads, Baking and Desserts section of Veni Mangé - The Trinigourmet Amazon Store! #### Urban Farming: A Small-Scale Solution to a Full-Scale Problem The Added Value farm in Red Hook, Brooklyn: across the street from Ikea, this flourishing urban farm--built atop asphalt--turns city money and volunteer labor into a thriving center of food, education and youth outreach. Photo by: http://www.flickr.com/photos/jessicareeder/ / CC BY-SA 2.0 This post was originally published on October 5, 2008. It has been updated once since then. From time to time I have touched on the worrying rate of inflation re: food prices here in Trinidad. Like most countries in the world we are victim to the growing global food crisis. As an oil-producing nation our agricultural sector has been neglected and scorned for so long, that we now find ourselves unable to provide adequately for ourselves, even though we have the land, resources and know-how. Interestingly, urban communities in the US (and around the world) have come up with their own solutions, turning abandoned lots into community-based urban farms. A fact I learned via CNN International. According to Wikipedia: Social benefits that have emerged from urban agricultural practices are; better health and nutrition, increased income, employment, food security within the household, and community social life. UPA can be seen as a means of improving the livelihood of people living in and around cities. Taking part in such practices is seen mostly as informal activity, but in many cities where inadequate, unreliable, and irregular access to food is an occurring problem, urban agriculture has been a positive response to tackling food concerns. Households and small communities take advantage of vacant land and contribute not only to their household food needs but also the needs of their resident city. AP Photo by Javier Galeano: A farmer works at a hydroponic farm which uses specialized irrigation methods to grow vegetables in smaller, non-rural areas, in Havana. The future of urban farming in Cuba is looking brighter than ever. Now that Raul Castro is president, many expect him to expand the program he bagan as an experiment in the early 1990s. Cuba is one of the world leaders in urban farming programmes as shown in the video below (if you are unable to view this video via your RSS or email subscription please click through to TriniGourmet.com). Embedded video from CNN Video So what exactly is Urban Farming? Again, from Wikipedia: Urban farming is generally practised for income-earning or food-producing activities though in some communities the main impetus is recreation and relaxation[2]. Urban agriculture contributes to food security and food safety in two ways: first, it increases the amount of food available to people living in cities, and, second, it allows fresh vegetables and fruits and meat products to be made available to urban consumers. A common and efficient form of urban agriculture is the biointensive method. Because urban agriculture promotes energy-saving local food production, urban and peri-urban agriculture are generally seen as sustainable practices. With all our government's talk of '20/20' and infrastructural development it appears the powers that be are more caught with the trappings of development than in offering pragmatic solutions to our daily problems. Small initiatives do exist though. One favorite of mine is the New Earth collective (formerly known as Suneaters) which distributes organically grown produce via a co-op system. Similarly, the underfunded but vibrantly dynamic Red Earth festival also attempts to support and broaden local awareness of farming initiatives and our interdependency with our environment. Macqueripe, Trinidad - location of 2009's Red Earth Festival What are your thoughts on urban farming? Do you have an urban plot of your own? Is this an idea that you think Trinidad could/would be ready for? Leave me a comment and let me know :) Want to learn more about Urban Farming? Check out these sites! • Farming The Concrete Jungle Provides numerous links to articles on the success, challenges and benefits of Urban Farming efforts in the United States • Urban Farming In 2005 Urban Farming began with 3 gardens in Detroit. In 2007 they had the equivalent of 160 gardens across the U.S. and beyond, providing fresh produce for an estimated 50, 000 people. • Urban Agriculture in the Developing World Excerpt: In the next two decades mass human migrations from rural to urban areas are expected to radically transform the world’s demographic landscape. Much of this migration will take place in the developing world, where rural inhabitants now subsist on small scale farming. As these farmers migrate to urban areas, harnessing their skills through urban agriculture may prove to be one of the most effective ways to alleviate the crippling poverty that many will inevitably face when they finally arrive in cities. • Why Urban Farming Isn't Just For Foodies Excerpt: Urban farming tackles... three issues. It could relieve strain on the worldwide food supply, potentially driving down prices. The influx of fresh vegetables would help combat obesity. And when you "shop" for dinner ingredients in and around your home, the carbon footprint nearly disappears. • Agriculture in Cuba Today Cuba is one of the countries that has focused on the development of urban farming, with amazing results. • Urban Agriculture on Wikipedia #### Valentine's Day Menu 2009 Some simple and quick recipes that I've enjoyed and hope you will as well. I myself, won't be cooking this Valentine's as J and I are heading out to dine. I will however have camera in tow, as where there is food, there is a blog ;) Valentine's Day 2009 - A Menu • Fresh Green Bean Salad • Kung Pao Chicken • Mango Cake #### Valentine's Day Menu 2010 Dessert, Valentine's Day Dinner 2009 - Chaconia Inn Last year, J and I stepped out in style (or so we thought) to the Chaconia Inn for what we hoped would be a romantic Valentine's Day dinner. Boy were we wrong. Unfortunately we ended up leaving as quickly as we could (the planning was horrible, seating was cramped, tables too small, lighting bright, music system so loud we couldn't hear ourselves). It was a real shame too as the food, what I can remember, was well done. This year, with Valentine's falling on Carnival Sunday, our plans are still up in the air. To avoid a repeat of last year's debacle though I think something homemade will be in the cards. Here's one menu idea that I'm playing around with ;) • Ciabatta Bread • Fresh Green Salad • Gnocchi Pomodoro • Upside Down Chocolate Pudding We will also be incorporating elements of a beautiful tradition that a reader, Kim, shared with me last year. #### Vegan No-Bake Peanut Butter Fudge (recipe) No-bake fudge? I had never heard of such a thing before and was skeptical that this recipe would actually work. But it did and the final result was very satisfying! The only thing I'm not sure of is whether the squares would stay firm at room temperature here in the tropics so I've kept them in the fridge. That way I don't have anything to worry about. If you're looking for a quick remedy for your sweet tooth try this one out :) Vegan No-Bake Peanut Butter Fudge -------------------------------------------------------------------------------- Recipe By: WoodstockCandy.com Ingredients: 3/4 cup vegan margarine 1 cup peanut butter 1 3/4 cup confectioners sugar Directions: 1. Melt margarine over low heat. 2. Remove from heat and stir in peanut butter. 3. Gradually stir in confectioners sugar. 4. Put in 9 x 9 greased pan. Cool and cut into squares. Amazon.com Widgets For more vegan/vegetarian recipes visit the Vegetarian/Vegan section of Veni Mangé: my Amazon bookstore! This post was originally published on May 11, 2007. It has been updated once since then. #### Vegan Recipes from Trinidad and Tobago Curried Pumpkin and Rice - a popular Vegan Recipe on TriniGourmet.com From time to time people reach this site by running a search for "Vegan recipes from Trinidad and Tobago". Veganism as a movement isn't very pronounced here however many of our most popular dishes (such as doubles) are actually vegan, and many are easily adaptable to vegan requirements. I am currently going through my archives and retagging recipes (where appropriate) as Vegan in nature. You can see a list of them by clicking this Vegan category link. I have also come across this great starter link for Vegan Recipes from Trinidad and Tobago. I'm particularly interested in trying her vegan version of Accra! If cookbook titles are something you're looking into I also have a growing selection of Vegetarian and Vegan publications in my Amazon Store, Veni Mangé. These books are ones that are loved from my own personal collection, as well as ones that are popular with you, my readers :) Hopefully you now have more than enough ideas to get started! #### Vegetable Curry In A Hurry (recipe) This has to be one of my favorite recent recipes. Its twist (for me) comes from the addition of mango chutney near the end. This really gives it a sweet n savoury kick that is hard for others to put their finger on. Since this recipe I've taken to adding a spoonful of chutney into my curry dishes as a matter of course :) Because I used chive from our little herb garden (see below), I have also entered this into the Green Blog Project :) Winter Vegetable Curry Aka Vegetable Curry In A Hurry -------------------------------------------------------------------------------- adapted from a recipe by Rachael Ray Serving Size: 4 Ingredients: 3 tablespoons EVOO ??????? Extra Virgin Olive Oil, divided 1 cups Basmati rice 4 cups chicken or vegetable stock, divided 1 bay leaf, fresh or dried The zest of 1 lemon 1 teaspoon turmeric 2 teaspoons coriander 2 teaspoons cumin ??? teaspoon cardamom, optional 1 tablespoon butter 1 medium onion, thinly sliced 3 cloves garlic, chopped 1 small head cauliflower, chopped 1 firm eggplant, peeled and chopped (I peel away only half of the skin ??????? I like the color and texture of a little of the black skin in this dish.) 1 red bell pepper, seeded and chopped 1 can 14-ounce fire roasted diced tomatoes, drained 1 can 15-ounce chick peas, drained Salt and pepper 3 slightly rounded tablespoons mild or hot curry paste 3 tablespoons rounded mango chutney 3 scallions, chopped, garnish A handful of cilantro or parsley, to garnish Toasted slivered almonds or pieces of cashew, garnish Directions: Heat a medium pot over medium heat with EVOO. Add rice and toast a minute or two. Add 3 cups chicken or vegetable stock and the bay leaf, lemon zest, turmeric, coriander, cumin and cardamom. Cover pot and bring rice to a boil. Reduce the heat and simmer rice 18 minutes. Fluff rice with a fork, remove bay leaf and add butter. Toss to coat the rice evenly, then serve. While rice cooks, make the vegetables. Heat a deep nonstick skillet over medium high heat with 2 tablespoons EVOO. Add onion, garlic, cauliflower, eggplant and bell pepper. Cover and cook stirring occasionally 7-8 minutes until tender. (because I used curry powder I added it at this stage and sauteed the powder along with the veggies :) ) Uncover and add the tomatoes, chick peas, salt, pepper, curry paste, chutney and remaining 1 cup chicken or vegetable stock. Simmer 6-7 minutes longer. Garnish with scallions, cilantro or parsley and nuts. #### Vegetable Fried Rice (recipe & video) Fried rice. It's something that I've grown up on as my mother usually makes it at least once a week. Sometimes as a side dish, other times as the main occasion. It is really interesting to me how versatile it is and how it never tastes the same from cook to cook. Even when my mother and I approach the same recipes the results are slightly different :) I have posted various Fried Rice recipes on here before, but like many things in life I think one can never have enough. This recipe, from MacGourmet.com is different from those that I'm familiar with, but it tasted good and that's what matters the most to me :D Here's a little clip I've put together of mom in the kitchen 'doing her thing' :D Vegetable Fried Rice From: MacGourmet.com Makes 4 servings INGREDIENTS: 1 cup frozen mixed peas and carrots 3 tablespoons peanut oil 2 eggs, beaten 1 clove garlic, minced 4 cups cold cooked white rice 2 tablespoons chicken broth 2 tablespoons soy sauce 1 green onion, sliced DIRECTIONS: Microwave carrots and peas until tender, about 5 minutes. Drain and set aside. Heat 2 tablespoons oil in a wok or large frying pan over high heat. Add garlic and stir for about 30 seconds. Add cooked peas and carrots. Remove from heat and transfer mixture to a bowl. Heat remaining oil in pan over high heat, break rice apart with wet hands and add to pan. Stir fry for 3 to 4 minutes. Make a well in center of rice and pour in beaten eggs. Stir the eggs until they are scrambled then stir-fry the eggs into the rice until thoroughly blended. Add soy sauce and chicken broth and stir fry for 3 more minutes. Gently add vegetable mixture, and scallions. Serve hot. #### Vegetable Prices Rise (article) Citizen journalist photos from the Trinidad floods on November 18, 2008. For more, visit www.news.co.tt Photo by Trinidad News on Flickr The following article appeared in Trinidad's Newsday Newspaper last month. As I have written previously the rising cost of food prices has hit us hard here. It's not uncommon to see the price of a product rise every 7 days on some items. It's almost criminal. Who is to blame? The suppliers? The distributors? The supermarkets themselves? And should the government help to offset these fluctuations? These are all questions that are hotly debated in the media, and on the street. Heavy rains last month caused intense flash flooding throughout the island. To say that it was a dire call to the populace on our woefully inadequate infrastructure would be an understatement. But perhaps more alarming is the news that those floods will affect the prices we'll have to pay for weeks to come on even the most basic vegetables. Again, as I stated here, a new approach towards agriculture and farmers is urgently needed in this country. Whether it be through such 'radical' notions as community and/or urban farming, or something mandated from 'those on high' we need to have more respect for the land, and those who have chosen the often thankless and precarious job of harvesting it. Unfortunately, comments such as those made last month by the Minister of Agriculture (and yes the tragic irony of that has been lost on no one) and the demonstrations that subsequently followed show that this is a saga that is far from over... Vegetable prices rise By LEISELLE MARAJ Tuesday, November 25 2008 LAST week’s heavy showers not only flooded the capital but also damaged, and in some cases destroyed, fields of food crops leading to a rise in the price of several popular vegetables. A trip to several markets yesterday showed that tomatoes are priced between $10 and $13 a pound, cassava is $2 a pound, up from $1.50 a pound, while sweet peppers are priced at $10 a pound, an increase of three dollars from the previous price. Wholesale, the price for hot peppers increased by $50 to settle at $400 a bag and cucumbers are selling at $350 a bag, up from $275. A farmer out of Paramin, who did not want to be named, said she had to destroy her tomato crop and begin replanting after heavy rains ruined the November crop. She added the high cost of fertilisers also added to her distress. “After spending $5,000 on that crop, the rains came and ruined it. We have to start anew and spend a further six to seven thousand dollars on the next crop. And then we are blamed by government for high food prices. The situation is unfair to farmers,” she complained. Sahadeo Babwah, another farmer whose field is located in Aranjuez, blamed the high price of tomatoes on low production. With most crops being destroyed by heavy rains and flooding, he explained, farmers’ stocks are low or have been depleted. “I am now planting a new crop of tomatoes but this will be ready in nine weeks,” he said. Terry Bahal, a farmer in Caparo is predicting even higher prices as the Christmas season rapidly gets into full swing. “People will feel the effect of the recent floods in about two to three weeks time when Christmas produce is expected to hit the markets. There will be a shortage because of the floods,” he predicted. Bahal, who said he is one of the largest grown cassava farmers said this crop would be particularly scarce since the access road to his crops has been impassable since the recent heavy rains. “I have no access to my crops because the condition of the dirt road leading to it is deplorable. The road has deteriorated because of the rains but mainly because of a lack of maintenance,” he lamented. The rise in the prices of vegetables would come as bad news to consumers after the price of rice and poultry was reduced last week. #### Vegetarian Sukkot Menu 2010 Sunset in Maraval Wednesday evening marks the start of Sukkot. Traditionally harvest foods are eaten, as well as dishes that feature stuffed components. It is the theme of stuffed foods that really shaped my menu this year. Omelettes (my new obsession), and stuffed baked apples hopefully won't disappoint :) In the past I have traditionally made cabbage rolls, but I felt like 'shaking things up' this time around :P Stay tuned as I will be posting the recipes (with full pics and instructions) in the coming days. Vegetarian Sukkot Menu 2008 • Cream of Tomato-Basil Soup • German Omelettes with Mushrooms • Spinach Gratineed with Cheese Sauce • Super Stuffed Baked Apples a la Mode Wanna know more about Sukkot? • Sukkot: Unity and Joy (Chabad.org) #### Vendor Rivalry (video) This video has been making the rounds recently. From the first time I saw it I -knew- I had to share it with y'all :) Created by Trini animator, Ansar Sattar, Vendor Rivalry won Animae Caribe's 2009 Most Oustanding Caribbean Animation Award. Synopsis: A casual encounter soon escalates into a battle royale, as two local vendors get pushed over the edge. An animated take on a day in the life of two Trini Caribbean vendors, as an initial battle of words is transformed into a kung fu showdown on the busy streets of Trinidad. #### Veni Mangé Veni Mangé (VEN-ee MAR-jay), a Trinidadian creole expression for "Let's Eat", sums up the ethos of TriniGourmet.com As a self-taught devotee of all things culinary I enjoy finding new ways to express my own Trinidadian and Jamaican heritages in the kitchen. On these pages it is my hope that I will successfully be able to convey my love of cooking, culture and international cuisine :) How do I plan to do this? Well through sharing my own personal favorite recipes and 'food porn' *chuckle* I look forward to your comments and suggestions. Like many of you I am budget-conscious and health-conscious and the dishes I prepare will to a large extent reflect these concerns. But fear not, they will also be extremely flavorful and imaginative. This is after all 'fusion cuisine' and I am after all an 'island girl'! So... without further adoo... let the games begin! VENI MANGÉ! #### Vichysoisse Creole (recipe) - Caribbean Beachcomber July/August 1969 As promised, I am currently cooking my way through a 1969 Food issue of Caribbean Beachcomber. For much of this year I have been privately delving into older cookbooks, both West Indian in nature, as well as International. In many ways I have found that they have increased my love of cooking and my understanding of ingredients more than many contemporary publications. Many of the combinations and recipes have fallen out of vogue, and may seem odd, or unappetizing at a first glance. However by recreating many of them I have felt as though I have my own private time machine and, believe it or not, so far I have not had any flops! This recipe was particularly pleasurable to serve as it had everyone scratching their heads trying to figure out what the main 'secret' ingredient was. The below recipe calls for recipe, but as I had none on hand I went with what I did have, cassava. The brilliance of the recipe is it takes many of the main components of an oil-down but recomposes them into the form of a cool Vichysoisse Soup. The flavour is instantly recognizable, however because the style of presentation is so unexpected, no one puts 2 and 2 together. When all is revealed the look of shock is inevitably followed with "This is cassava? But... But.. Wow!" I have included the original recipe below for those who want to see it, but have also included my own slight modifications. Although the recipe didn't call for it, I decided to create some croutons from an end of homemade French Bread that was 'suffering' in the freezer. Pan-fried in butter and thyme, I believe they created the perfect round-off. Serve and enjoy :) Vichysoisse Creole (d) SERVINGS: 6 SOURCE: Caribbean Beachcomber INGREDIENTS: 2 tablespoons butter 2 medium onions, minced 1 clove garlic, minced 1/4 lb. breadfruit, diced (or cassava as I used in this case) 4 cups vegetable stock 1 cup light cream salt and pepper to taste chopped chives METHOD: 1. Sauté onions and garlic in butter until wilted. 2. Add diced breadfruit, vegetable stock and cook until breadfruit is easily pierced with a fork. 3. Let cool, then pureé in an electric blender, adding cream slowly while blending. 4. If the soup is too thick, thin to taste with milk. 5. Season with salt and pepper and serve icy cold, topped with chives. Original Recipe (click thumbnail to enlarge): #### Vidalia Onion Fritters (recipe) I first made these fritters as part of last year's Sukkot menu. They are much sweeter and lighter than one would expect. And the soaking of the onions in the batter ensures that the onion flavour mellows and evenly distributes. It also makes the onion much softer, so that it almost melts in your mouth. I don't know about you but I just hate when I bite into an onion ring and the onion pulls out between my tooth, as hard as if it just rolled off the supermarket shelf! Yick! Although they are perfectly brilliant on their own, they are even better with an accompanying sauce. I served them with my very simple Tamarind Dipping Sauce (1 part Tamarind Chutney, 1/2 part water, touch of salt and if necessary pepper sauce). Vidalia Onion Fritters Source: Staff Meals from Chanterelle Ingredients: 1 1/3 cups all-purpose flour, or more if needed 2 teaspoons baking powder Coarse (kosher) salt, to taste 2 to 2 1/2 cups milk 2 large eggs 1/2 teaspoon white wine vinegar 1/4 teaspoon Tabasco sauce or chili-garlic sauce (sambal oelek) 2 large Vidalia onions, sliced lengthwise (top to bottom) Canola or other vegetable oil, for deep-frying Tamarind Dipping Sauce, for serving Method: 1. Place 1 3/4 cups flour, the baking powder, and salt in a large bowl and whisk to mix 2. Place 2 cups of the milk, the eggs, vinegar, and hot sauce in another bowl and whisk until blended, then pour into the flour mixture and whisk until just blended; do not overmix. 3. Stir in the sliced onions and let the batter rest for 30 minutes. It should be slightly thicker than heavy cream. If it isn't, sprinkle in a little more flour. If it's too thick, add a little more milk. The batter should look somewhat free-form, not doughy. 4. Preheat the oven to its lowest setting. 5. Pour vegetable oil to a depth of 4 inches into a large, heavy saucepan and heat to 375°F on a deep-fry thermometer. 6. Drop the onion fritter batter into the hot oil by the tablespoonful, a few at a time, and fry, turning once, until the fritters are golden brown on both sides, about 3 minutes in all. The fritters will have an irregular, spiderlike look, with a few loose pieces of onion escaping here and there. Check a fritter by breaking it open to see if the center Is cooked; it it still seems unset, cook 1 minute more. 7. Drain on paper towels. 8. Place the fritters in the oven to keep warm while you finish frying them all. 9. Serve on a doily-lined platter or in a lined woven basket accompanied by the dipping sauce in one or more bowls. #### Vote For Shimmerlicious Pizza! Shimmerlicious Saltfish Pizza I've been hearing great things about the Southland's Shimmerlicious Pizza since mid-2017!  Now I'm happy to share that it's owner, Shimone Anthony is a finalist in the Scotiabank Vision Achiever Training Program! Visit https://goo.gl/5u4nhm to vote for her! Look out for more on Shimone and Shimmerlicious here as well in the near future ?   Shimmerlicious Pizza #### Vote! "Universal suffrage is the only guarantee against despotism." - May Wright Sewall My finger as it appeared in 2007 and as it shall appear by Monday evening. Tomorrow, Monday 24th, we Trinbagonians return to the polls to determine who our country's next Prime Minister will be. I'm not going to tell you who you should align yourself with, I'm not even going to tell you what criteria you should use when picking a candidate. We all have our reasons that matter to us and are entitled to be as public (or private) about them as we choose to be. However I do hope that we all exercise our right to participate in our democratic process. It's a right (and in some parts of the world a 'privilege') that too many are still fighting to have access towards. The Elections & Boundaries Commission has done a good job this time around of allowing citizens to access their polling station information and registration status. If you haven't already looked yourself up you can do so by clicking here. Take care T&T and whatever the result I hope we will approach it with grace come Tuesday morning. #### Weekly curry 'may fight dementia' (article) Image: Sarina’s Coconut Rice With Lentils and Cashews (recipe here) Not that I need any encouragement, nor am I sure do many of my regular readers, but the BBC ran an article last year touting the benefits of regular curry consumption. Among one of the findings was that a key component in curries (curcumin) can help to prevent the onset of Alzheimer's disease or dementia. Excerpts:. Curcumin appears to prevent the spread of amyloid protein plaques - thought to cause dementia - in the brain. Professor Murali Doraiswamy, of Duke University in North Carolina, said there was evidence that people who eat a curry meal two or three times a week have a lower risk of dementia. Dr Susanne Sorensen, of the Alzheimer's Society, said: "Indian communities that regularly eat curcumin have a surprisingly low incidence of Alzheimer's disease but we don't yet know why. "Alzheimer's Society is keen to explore the potential benefits of curcumin in protecting the brain and we are conducting our own research into this area. Read the whole article here. Curcumin is also being studied for its properties in battling arthritis and cancer, looks like another serving of curried pumpkin and rice may be just what the doctor ordered! #### Welcome to my Kitchen! I love the world of blog events. This time around I have to thank Veron of Kitchen Musings for making me aware of Lucullian Delight's 'Show Me Your Kitchen'. In that spirit, this is where I prepare all my dishes :) It is pretty basic, and pretty cramped but it gets the job done. My mother and I often talk and dream about renovations, and some of the other participants' homes were totally inspirational for me in terms of design :) The first thing I do when I come down into the kitchen to cook is set my laptop (codename: Maccie) onto the microwave, crank iTunes and open MacGourmet. I love MacGourmet, it's basically like iTunes for recipes :) Likewise I love iTunes, I am a musicholic and need it 24/7. I was thinking of sharing from time to time my playlists of what I cooked to. We'll see :) Hope you liked this little glimpse into my world! :) #### West Indian Bread Recipes Through the years I have assembled more than a few West Indian bread recipes and have decided it is high time to compile them into their own post! Please note that I am more than aware that the current listing is far from exhaustive. As a result I am dividing it into two parts which will be continually updated. If you don't see a recipe here that you would like me to add to the site please leave me a comment so that I can add it to my ever-growing "to cook" list :) TriniGourmet's West Indian Bread Recipes (in alphabetical order) Banana Bread (recipe) Very light, spongy and deliciously moist. The banana flavour was milder and subtler than I expected, and the raisins added just the right amount of sweetness. Cassava Pone (recipe) Mmm pone. A sinfully sweet childhood memory. Not a pudding, not a cake, but something somewhere in between. Pones are usually made from root vegetables. You can also make them with carrots, sweet potatoes and pumpkin Coconut Bake (recipe) For me Coconut bake generates memories of Sunday mornings and warm Milo or some other form of hot chocolate. What memories does Coconut Bake have for you? :) Coconut Rock Buns (recipe) I don’t know why coconut rock buns appeal to me so much. I think in part it’s because of the contrast of the homely rough-hewn exterior which belies the soft airy texture of the insides. Or maybe it’s the sweet sugary crust which perfectly complements the coconut infused, raisin-studded flavours? Who knows? It may take a lifetime of consumption for me to find the answer :) Cornbread - Sarina's Peppery Paprika (recipe) Growing up I never thought of cornbread as a particularly West Indian dish however it seems to have a place in the bread section of every Caribbean Cookbook that I own so I'm going to roll with it :) This particular recipe is one of my attention and has a little spicy kick that goes great with savoury dishes. Fried Bake (recipe) Fried bake (also known as float) is a popular breakfast bread throughout the West Indies. It's also an essential part of Trinidad's most famous beach food. I don't even want to know the calorie count! Trinidad Dosti Roti - a valiant attempt (recipe) Dosti means friendship in Hindi, and in this recipe the two rotis are cooked together, making them friends! :) (at least until they are torn apart and eaten :P ) Trinidad Hops Bread (recipe) Hops is the most basic of breakfast breads/buns here in Trinidad. I have no idea how it got its name, maybe it has to do with the lengthy yeast development stage before flour is added? Its distinctive smell, taste and shape I think are some of the earliest memories of morning for many a Trini child. Trinidad Sugar Buns (recipe) LIght and fluffy with a thin ultra-sweet crust. Trinidad Sada Roti (recipe) This is a plain roti, made of white flour. Because it is the simplest roti to make, it is the most commonly consumed roti in Trinidad. It is a popular breakfast option in Trinidad, in combination with tomato choka, baigan choka (eggplant), and other vegetable dishes. Wholewheat Bake (recipe) Hearty by nature, its heavy crumb it 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. Recipes to come (if you see a recipe listed here rest assured that it will be on the site in due time, no need to 'rush meh' :) ) Biscuit Cake - reader request Carrot Bread Cassava Bread/Jamaican Bammie Coconut Roll Coconut Sweetbread Currant Rolls Dominican Mastiff Bread Gingerbread Jam Buns - reader request Jamaican Toto - reader request Mango Bread Orange Date Bread Trinidad Butter Loaf #### What are your favorite crockpot recipes? I love cooking with my crockpot but I also find that many recipes in cookbooks and online are hit or miss. As a result the number of dishes that I make a second time are few and far between. If you have a favourite tried and true recipe for your slow cooker I would love to know more about it :) Either post it (or a link to it) in the comments. You can bet that I will add them all to my personal recipe database to try at a later date. Of course if I write it up I will credit you (and your site) accordingly :) I look forward to discovering some new slow-cooked creations :) #### What do you think of Wendy Rahamut's Work? [RESULTS] Wow, it's been over a year since I've updated my poll! Well I've finally gotten around to closing this one, and here are the results. [poll id="4"] Do you agree with the breakdown? Share your thoughts. For more information on Wendy Rahamut visit this poll's original page. #### What is your weekly cooking schedule like? Follow me on Instagram! http://www.instagram.com/TriniGourmet I’d love to know what your weekly cooking schedule is like. Are you a menu planner? Or do you fly by the seat of your pants based on what you have on hand?   #### What to Bring to the Party - Suggestions for a Gourmet Lover Holiday time is upon us and that means one thing. Entertaining. Whether you are visiting someone's house for a few hours or a weekend it's always good form to carry something in hand. But what do you choose that hasn't been given 1000 times before? About.com's Brett Moore offers the following ideas. From About.com: by Brett Moore If you have been invited to dinner or a cocktail party, but have not been asked to bring anything, you may still want to consider bringing a gift. Presenting your host or hostess with a gift shows your appreciation for the invitation and your sincere desire to contribute to the festivities. The gift of drink or food is almost always appreciated. Even if your gift does not match well with the theme or flavors of the gathering, your small donation is highly unlikely to have any negative impact on either of these factors. Like the saying goes, the gift is in the giving. Wine Wine is the perfect gift for the host or hostess. Most people appreciate wine even if they don??????t drink it on a regular basis. There is a certain joy when wine is presented, both for the giver and the receiver. At the dinner table, wine creates a topic of discussion. Guests can enjoy looking at the label, deciphering the language, and discussing the virtues (or faults) of the wine they are drinking. Don??????t worry about trying to match the wine to what is being served for dinner. Give the host the option of serving the wine at the gathering or saving it for his own collection. Trying to match a wine when you don't know what's for dinner is no easy accomplishment. Instead of trying to find the perfect wine to match everything, focus on the main entree (if you know) whether it is beef, duck, or something else. Otherwise, just bring something you know is good. If it doesn't match, they can save it for another time. My suggestions for white wine would be a buttery California Chardonnay or a Sauvignon Blanc from South America. For a red wine option, fruity Pinot Noir from Oregon or California is an excellent choice. It also matches nicely with duck. Cabernet Sauvignon is a safe choice. A Spanish Rioja pairs well with savory foods, especially if they have a spicy component such as sausage. For dessert consider a vintage Port, Orange Muscat, or Riesling Icewine. Sparkling Apple Cider Sparkling cider remains unfamiliar to most Americans. Once a staple of early colonial life, hard cider became almost unknown until its revival in the late 1980??????s. Crafted by American microbreweries, most American hard cider has a distinctive beer-like quality. In fact, producing sparkling cider is closer in nature to winemaking. French producers still try to maintain this wine-like character. Their ciders have less alcohol content, less sweetness, and have a champagne texture. The cider bottles closely resemble wine bottles with champagne corks. The complex fruity flavors and high acid content make them a wonderful complement to many family meals. From France try Domaine Christian Drouin Cidre Pays d??????Auge AOC, Etienne Dupont Cidre Bouch??? Brut de Normandie 2002, or the all organic Etienne Dupont Organic Cidre Bouch??? Brut de Normandie 2002. Bread A loaf of bread has been a traditional gift for thousands of years. The most basic of foods, really good bread is a joy to experience. If you??????re not a baker, search for a good artisan breadmaker in your area. Since there is a good chance your host may have bread already to serve with dinner, choose a loaf with unique characteristics that can be eaten as an appetizer or as a complement to the meal. Olive bread is a party favorite. Other suggestions might be sourdough, ciabatta, raisin-walnut, cheese breads, or focaccia. Ask the baker what he likes today. Cheese Artisan cheeses are as complex and varied as wine. Like wine, the guests will gather around to sample the gift and discuss it in detail. It makes a wonderful appetizer for the party or can be used as a dessert course. You may want to accompany your gift with a simple loaf of crusty bread or some gourmet crackers. As for your particular choice of cheese, the possibilities are endless. If you have a party of cheese lovers, try to select cheeses that are complex in nature and in limited supply or only available during certain times of the year. For novices, choose a simpler cheese such as an aged cheddar or petit Basque. Some suggestions: Cypress Grove Humboldt Fog, Grafton Cheddar, any cheese from Willow Hill, Maytag Blue Cheese, French Morbier, or Spanish Manchego. #### Where oh where have the Buffalypso gone? (video) Image Credit: NIGO If, like me, you were a TTT baby (i.e. you grew up only knowing one channel that signed off at noon, and signed back at 2:30 p.m. with the call of "Caribbean Vibration") then you probably also remember government promos touting the benefits of the mysterious locally-designed 'Buffalypso'. Part Water Buffalo and part uh... Calypso? this breed, national dispatches said, would fill a gap in local domestic meat supplies. Full of wonderous characteristics it would provide nutritional value for consumers and sustainable profits for farmers. It all sounded well and good... except that the influx never took place. To date I have never seen buffalypso on sale in the meat section. Have you? Trek to the Eastern coasts of Trinidad and you'll see herders of water buffalo languidly moving along the shore. Cattle that one is sure is being bred for sale. But to whom? And where? Where oh where have the Buffalypso gone? Maybe to understand that question we need to first take a look at how the buffalypso emerged onto the shores of Trinidad... The Buffalypso breed was developed through a selective breeding program by veterinarian Steve Bennett in Trinidad. A selection and improvement programme for a meat type animal began in 1950 with a breeding programme designed to straighten the top line and broaden the loin and rump. By 1964 Dr. Steve Bennet was satisfied that the animals in the meat improvement programme had changed sufficiently to warrant a new name. Buffalypso therefore was coined from Buffalo and Calypso the indigenous music of Trinidad and Tobago. Buffalypso were bred from the following riverine breeds of the Indian sub-continent: Murrah, Jafarabadi, Nili-Ravi, Surti, and Nagpuri. They are docile domesticated livestock that are useful for milk, meat, and draft. From the Ministry of Food Production, Land and Marine Affairs: Taste tests conducted by the St. Augustine campus of the University of the West Indies showed that buffalypso meat rated higher in terms of acceptability for colour, taste, texture and fat content than comparative prime cuts of beef. THE FUTURE The buffalypso represents a "genetic goldmine" for Trinidad and Tobago which is free of the major livestock diseases that can limit international trade. During the past 26 years Trinidad and Tobago has exported a significant amount of buffalypso breeding stock to Barbados, Belize, Cayenne, Cuba, Colombia, Costa Rica, Ecuador, Guatemala, Guyana, Honduras, Panama, Suriname, The United States of America and Venezuela. Efforts are currently underway in Trinidad and Tobago to more fully exploit the meat and milk producing potential of these animals. THE MILK Water buffalo milk is white and has a much higher butterfat and total solids content than cow's milk. Buffalo milk is used almost exclusively for making mozzarella cheese in Italy, while the South Americans produce "Queso Blanco" and "Queso de Mano" Recent newspaper articles have suggested that more governmental attention is going to be paid to developing buffalypso as a domestic product, both for its meat and its milk. However, I've been hearing this for decades. What do you think? (If you are not a vegetarian), would you eat buffalypso? Have you already? [poll id="6"] In closing, I leave you a video clip of "After Half-Past Nine" a classic track (c. 1989) from one of my local favourite groups jointpop. I've picked this video as it is one of the only clips I can think of that features footage of the herds of water buffalo that can be seen on the East Coast. TOP 5 BEEF RECIPES (that could easily utilise Buffalypso) ON TRINIGOURMET 1. Trinidad Beef Pastelles (recipe) One of Trinidad’s seasonal delights, pastelles are a steamed cornmeal pie wrapped in banana leaves and filled with stewed meat, olives, and raisins. 2. Trinidad Stew Beef with Herbed Dumplings (recipe) This recipe exemplifies the multicultural fusion nature of Trinidadian cooking. From the African influence of initially caramelizing the meat, to the European addition of beer, to the presence of Asian soy sauce 3. Tyler's Texas Chili (recipe) This hearty chili combines beef chuck with Mexican chocolate. An unexpected yet traditional combination. For kosher adherents, make sure to use pareve chocolate or to replace the meat with a ground soy substitute :) 4. Ants In A Tree (recipe) Much like Trinidad Singapore has been a melting pot of cultures, and these influences are reflected in the local cuisine. This particular dish, Ants in a Tree, gets its name cos the ground meat separates to resemble ants, against the cellophane noodles. 5. Eggplant Ragout with Tomatoes, Peppers and Ground Beef (recipe) This dish is redolent with the flavours of the Middle East and is a personal favourite of mine. And, if you want even more ideas. Here are 4 Beef Intensive Cookbooks, picked for your enjoyment :) 1. The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More - Over 130 Luscious Lean Beef Recipes for Every Occasion Brought to you by the American Dietetic Association and the National Cattlemen's Beef Association, supported by the Cattlemen's Beef Board, The Healthy Beef Cookbook shows health-conscious cooks exciting new ways to use lean beef in everything from quick and easy suppers to special occasion entrées. From great grilling recipes and sensational salads to hearty sandwiches, soups, stews, and one-dish meals, this full-color cookbook shows you special preparation and cooking techniques to create tender, moist, flavorful dishes every time. 2. The Ultimate Ground Beef Cookbook 3. Williams-Sonoma Mastering: Beef & Veal: made easy with step-by-step photographs Williams-Sonoma Mastering Beef & Veal is a complete cooking course in single volume. The opening describes the different cuts of beef and veal, how to buy them, and how to trim them. You will also learn how to cook, season, and serve beef and veal, from readying your mise en place to expertly carving a bone-in roast. 4. Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl A guide to making the popular high-protein, low-fat dried meat snack. #### Whole Wheat Bread vs. White Bread - Which One Is Better? By: Beth Scott Junk food addicts argue with health food nuts, asserting white bread to be the best. The health food nuts retaliate exclaiming about how much better store bought whole wheat bread is than white bread. The battle rages on... On which side of this debate do you stand? For that matter, which side should you REALLY be pulling for? Lets weigh all the facts, the faults about each choice and determine which one we should honestly be proclaiming as the honest to goodness best? THE FAULTS OF WHITE BREAD 1. White bread is nutrition less. Even fortifying it with vitamins cant replace half of the nourishment that is lost through the bleaching and sifting process that is used on the flour which white bread is make out of. 2. White bread has a lot harmful chemicals and preservatives added to it to increase its shelf life, but they decrease your lifespan. 3. White bread is practically tasteless. This is a pro to some people but a con to a lot of others who enjoy tasty food. THE FAULTS OF STORE BOUGHT WHOLE WHEAT BREAD 1. Store bought whole wheat bread would be extremely healthy and good for your body IF you could find a loaf made without fattening and nutrition less sweeteners like sugar (but no store that I know of sells any such thing). 2. Store bought whole wheat bread contains, unfortunately, the same chemicals and preservatives that white bread does, also to lengthen shelf life. On light of this information which viewpoint do you now hold to? Neither hopefully. There is only one thing you can do to make sure you are getting the best tasting, highest quality and healthiest bread. And that is... Bake your own whole wheat bread! Read why you should below. THE VIRTUES OF HOME BAKED WHOLE WHEAT BREAD 1. Home baked whole wheat bread tastes good. Home baked whole wheat bread has a very delightful taste that is probably the main reason (even more so than its health aspects) people prefer home baked whole wheat bread to its bland counterpart, white bread or unhealthy store bought whole wheat bread. 2. Home baked whole wheat bread contains vitamins and minerals your body needs. Medical studies have proven that all the B vitamins in whole grain foods help you to have a healthy heart, and guard against heart disease. 3. Baking your own whole wheat bread is not the least bit difficult either. Just learn the basics to baking bread along with a few proven recipes and youll be set. About the Author: Beth Scott makes whole wheat bread baking simple with her ebook "The Ultimate Whole Wheat Bread Baking Guide!" learn more at her web site: http://www.easybakingtips.com/breadbaking/ Source: www.isnare.com #### Wholewheat Bake (recipe) This post was originally published on October 13, 2006. It has been updated once since then. Bake is a popular breakfast bread here in Trinidad. Hearty by nature, its heavy crumb it 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 icy water, it's necessary for tender results :) Wholewheat Bake Ingredients: 1 cup white flour 1 cup whole wheat flour 3 tsp baking powder 1/2 tsp salt 3 oz butter (or margarine) 1 1/2 oz vegetable shortening 1 cup ice cold water Method: 1. Sift flour with the baking powder and salt 2. Rub in the fats 3. Slowly add the water to make a smooth dough (dough will be sticky at this point) 4. Begin to incorporate enough wholewheat flour to make a smooth, dry, but elastic dough. Knead well. 5. Shape the dough into a bowl and allow to rest for 60 minutes 6. Preheat oven to 400F 7. After 1 hour, place dough onto floured board 8. Roll to a thickness of 3/4" to 1" 9. Place dough onto a greased baking sheet and bake for 20 minutes 10. Serve hot, cut into wedges. makes 4 - 6 slices This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Win VIP tickets to the St. Lucia Food and Rum Festival! Enter MACO Magazine's “Share your Caribbean travel experience” competition, and get the chance to win VIP tickets to the St Lucia Food and Rum Festival, and free subscriptions to MACO magazines. All you have to do is write about your experience visiting a Caribbean island (other than your home country). Your essay should be no less than 700 words. It must include a description of the island’s culture, sites and attractions, special/ unique characteristics, and local, “must have” cuisine that you sampled. Entries must also clearly depict “the personal experience” of visiting the island. These criteria will be considered in the judging process. Prizes First prize: Six, VIP tickets for the St Lucia Food and Rum Festival and 1 one-year subscription to MACO Caribbean Living. Second prize: One-year subscription to MACO Caribbean Living, and one-year subscription to Destinations. Third prize: The collector’s item, MACO Caribbean Homes. Five consolation prizes of MACO bags and T-Shirts. Criteria to enter the competition - Entrants cannot be family members of MACO staff. - Entrants cannot be professional media personnel or writers. Terms and conditions - By submitting the article and photo to Toute Bagai Publishing (publisher of MACO magazines), the entrant gives TBP full permission to publish the article on its blog, www.macocaribbean.com, permanently. - MACO will publish each entrant’s article on its blog. - The entrant may submit a photo from their trip. Deadline for submission Please e-mail your essays to karel@macomag.com by September 28, 2007. All submissions should bear the entrant's name, e-mail address, telephone number, and mailing address. You can also contact us via this e-mail address, if you have any enquiries. This competition is open to persons worldwide. #### Wine Clubs in Trinidad and Tobago? I am clueless about wine. Utterly clueless. In fact I only just realized that some is red and some is not.... (ok not -that- bad but believe me I'm pretty bad). Last year there seemed to be an explosion of niche wine stores and wine clubs here in Trinidad. I almost began to feel that maybe I could get the hang of this wine thing. Start saying things like 'an insolent bouquet' and 'jaunty sparkle' with a straight face while others ooh'd and aah'd... but now it appears that many of those clubs are no longer in operation? Most notably the More Vino club no longer appears on their website. At this point the only club I can still find information on is the Newsday Wine Club. If you know of other Wine Clubs within Trinidad and Tobago leave a comment. Thanks :D By hook or by crook I -will- slowly lose my 'winey' ignorance in 2007 :D #### Wine Tasting @ Lotus Wares On January 26, 2013 I attended a winetasting class (along with TriniChow) at Lotus. Led by Lisa Johnstone it was just what I needed to get over my jitters regarding terminology, food pairing, and get my feet (or palate) wet! On the table were the following wines: • Robert Mondavi Private Selection Pinot Noir • Casillero del Diablo Carmenere • Nederburg Winemasters Reserve Pinotage • Monkey Bay Sauvignon Blanc • KWV Classic Collection Chenin Blanc These were paired with the following to see and discuss which combinations worked and which didn’t. • Roquefort • Sage Derby • Smoked Cheddar • Dutch Goat Cheese • Stonewall Kitchen Red Pepper Jelly • Stonewall Kitchen Fig & Ginger Jam This pairing exercise allowed us to understand the notes and qualities in each wine, and to see how pairing could enhance or diminish a glass, as opposed to the experience of tasting it on its own. It was quite a revelation to find a glass that amazed on its own, become quite lackadaisical when paired ‘incorrectly’, and conversely, to have a glass that was unpleasant on its own, suddenly become smooth and fragrant when ‘correctly’ paired. Snap Thoughts: • The crisp green notes of the Sauvignon Blanc paired well with the creaminess of the Roquefort. I thought it also played well with the sage notes in the Sage Derby but I was in the minority there. • The complexity of the Chenin Blanc pairs well with spicy foods, as do Reislings. It paired exceptionally well with the fig and ginger jam, and when the Dutch goat cheese was added to that combo I thought I had ascended into the heavens *lol*. The Chenin Blanc also melded more appealingly with the Red Pepper Jelly than the Sauvignon Blanc. • Many of us didn’t enjoy the Robert Mondavi Pinot Noir upon a first tasting. However what happened when we paired it with a smoky cheddar was nothing short of miraculous. The wine immediately mellowed and we were able to appreciate and taste various spice notes that previously had been masked by the acidity. Wines like this, Carmenere and Pinotage are perfect for pairing with rich roasts and meat stews. Over the 4 hours that we were assembled we covered a lot of ground, touching on areas such as grape varieties, vintages, houses, regions, New World vs. Old World, wine labels and grape styles. Lisa was an effective guide, thorough in her explanations without being overwhelming or stand-offish. Key Takeaways: • Food changes wine. Wine does not change food, wine complements food. • When pairing food and wine, pair power for power. Delicate dishes with delicate wines. Assertive dishes with assertive wines. • Avoid the fad of stemless wine glasses as the wine will be harmed by one’s hand. As a result of this class I have become a lot more confident to experiment with wine and pairings and to not see it as a tension-filled ‘all or nothing’ exercise. Getting a sense of what I like and why , and what I like it with and why is like a whole new chapter of my culinary journey opening up. I have added a recurring wine segment to my HOA *”Sweet Han’”(and have also started a “Wine Notes” chapter to each episode’s recap post here on TriniGourmet). Lotus will be hosting a Tea Tasting workshop in the near future, I can hardly wait! Visit Lotus On Facebook: www.facebook.com/lotuswares Official Website: lotuswares.com #### Xmas 2010 Holiday Tablescape It's December 22nd, and the sounds of parang are filling the air around the clock. The streets are jam-packed and people have that frenzied look that comes with too much shopping still to do, and not enough time. We don't actively celebrate Christmas in my home however we do throw a lunch for my Aunt and entertain a steady stream of visitors :) I'm sure that most of my readers will be doing the same this Saturday :) Whether you are a Trini, or looking to add some twists to your traditional festivities, this tablescape is sure to have something for you :) This time around I was heavily influenced by the sounds of parang and colour of poinsettias. No cotton wool 'snow' scenes or ceramic Santas here. As a child growing up in the hills of the scenic Northern Range, my mother grew large poinsettia plants. As the temperatures would start to dip, it would trigger their leaves to flush bright red, a process I found endlessly fascinating. Red is also our national colour, and it ties in beautifully as well with the costumes of many paranderros. When dealing with a colour as strong as red you want to keep patterns and contrasts to a minimum. Work with subtle additions of gold (added here through a poinsettia centerpiece, votive candle holders and napkin rings). Patterned napkins work wonderfully with single-tone napkin rings, solid napkins with multi-toned rings. As you're enjoying the company of loved ones and great food put on some CDs of Trinidadian Christmas music, as well as music from the other islands, and light some strategic tea light candles. Having the cases on side tables is sure to trigger conversation, trips down memory lane and musical requests ;) Amazon.com Widgets #### Yom Kippur Break-The-Fast Menu 2010 In keeping with a 'tradition' that I began last year I am once again focusing on no-cook and 'quick' recipes for my 'break-the-fast' Yom Kippur menu. Cardamom Spiced Coffee Trinidad Saheena Open-Faced Tomato, Mozzarella and Basil Sandwiches Crunchy Bran Muffins Not only does this approach relieve a lot of post-fasting stress and preparation on my part, it also is budget friendly and gives me more time to get into the mental space for reflection that the next 25 hours require. This could definitely be the start of a lovely new tradition :) To all who observe, have a safe and easy fast. G'mar chatimah tovah! #### Yu Sheng/Yee Sang "Rainbow Raw Fish Salad" (recipe) 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 in love with :) According to Wikipedia:Yusheng , yee sang or yuu sahng (simplified Chinese: ??; pinyin: yúsh?ng) is a Chaozhou-style raw fish salad. It usually consists of strips of raw fish (most commonly salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. Yusheng literally means "raw fish" but since "fish (?)" is commonly conflated with its homophone "abundance (?)", Yúsh?ng (??) is interpreted as a homophone for Yúsh?ng (??) meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor. Fishermen along the coast of Guangzhou traditionally celebrated Renri, the seventh day of the Chinese New Year, by feasting on their catches. This practice is believed to have started in Chaozhou and Shantou as far back as the Southern Song Dynasty.[citation needed] In Malaya's colonial past, migrants imported this tradition; porridge stalls sold a raw fish dish which is believed to have originated in Jiangmen, Guangdong province that consisted of fish, turnip and carrot strips, which was served with condiments of oil, vinegar and sugar that were mixed in by customers. The modern yusheng dish originated in during Chinese New Year in 1964 in Lai Wah Restaurant and was invented by master chef Than Mui Kai (Tham Yu Kai, co-head chef of Lai Wah restaurant)as a symbol of prosperity and good health amongst the Chinese. As I always do, when preparing a completely unknown dish for the first time, I decided to plow through as many blogs and articles as possible, featuring this dish. I wanted to get a sense of its personality, components, what elements people included time and time again and which components lended themselves to personalization and preference. Many of the initial recipes that I discovered led me to believe that this dish leaned towards the sweet side, thanks to deep fried wonton skins and liberal amounts of plum sauce. Boy am I glad that I didn't stop there though because it wasn't until I reached an entry by EatingAsia that I felt that moment of recognition, where I finally felt I understood what this dish was supposed to be about. Lamenting the fact that so many commercial Yu Sheng's underwhelm the palate, EatingAsia praised the dish as prepared by a Kuala Lampur restaurant called Sek Yuen. From EatingAsia:Sek Yuen's yu sheng is a textural marvel - the combination of six fresh and pickled ingredients, cut to almost exactly the same shape and size, culminates in one big, satisfying crunch. It's sweet from the plum sauce, but also boasts varying shades of tartness from pickles, lime juice, and fragrant lime leaves. The overwhelming flavors are of fish and vegetables, spiced up with ginger two ways (pickled and fresh) and white pepper. The cinnamon adds a subtle warm note. Won ton crisps (most other versions use colored crunchies of unidentifiable origin) - sturdy, grease-less, and wheaty - are delicious enough to eat on their own. Kudos to the restaurant for its light hand with the dressing and for its use of sesame oil; I've had more than my share of yu sheng drenched in plain old cooking oil - blech! The words were evocative, the photos breathtaking. This would be the formula that I would use as the base for where my own whimsy would take me! Next on my agenda, was to determine how to handle the raw fish component. I do not follow a vegan raw diet so fish is not a problem for me. I adore sashimi, but with two days to go before the event deadline I had no idea where to get sashimi grade salmon locally and figured that cold-smoked salmon could be a suitable substitute, but was this permissible? Again, I turned to the internet where I learnt that an Italian restaurant in Singapore offers a smoked salmon Yu Sheng, and that Singapore Airlines does as well for passengers. Not only that but in recent years some Singaporean restaurants have been radically reinterpreting Yu Sheng with great success. Smoked salmon was a go. Only one more obstacle stood in my way, but this time it was a self-imposed one. I was determined to make this recipe as raw as possible. This meant no commercially bought plum sauce, and definitely no deep-fried wonton skins. PIckled ginger can be prepared in a raw fashion, but again time was working against me, chopped raw ginger would have to do. I made a raw plum sauce from scratch, and in lieu of wonton skins I prepared dehydrated almond crackers using some leftover almond pulp that I had frozen after making a nut 'milk'. Although I was nervous putting this together, as I started to see it coming together my anxiety started to be overcome with excitement. I always get this way when trying something new! After all was done, J and I tossed the salad together until everything was well-blended! This technique makes sure that all the essential components of the yu sheng, get to take center stage with each bite. The hot and spicy, the crunchy, the slightly sour, the sweet. The warmth of the oily marinated salmon, and the cool crisp vegetable shreds. It ends up being something so much above and beyond the sum of its parts. I know that this recipe is only supposed to be served once a year, but it's going to be very very hard for me not to make it a semi-regular habit :) To learn more about Yu Sheng:• Chinese New Year 2009: Yu Sheng with a Twist• Yu Sheng Rituals and Meanings• The Dish: Yu Sheng (Wall Street Journal)• Yu Sheng on Flickr• Oranges, yee sang and a beast: Myths and facts about Chinese New Year! Yu Sheng/Yee Sang "Rainbow Raw Fish Salad"Serves 2 8 oz smoked salmon1 tablespoon nama shoyu2 carrots, shredded1 sweet potato, peeled and shredded1/2 avocado, cubed4 tbsp chopped chive3 pimiento peppers, sliced thinly2 inches ginger, peeled and julienned into thin matchsticks2 leaves pak choi (bok choy)sesame oil1 tablespoon sesame seeds1/4 peanuts, chopped3 or 4 chadon beni leaves or cilantrorice wine vinegar1 lime 1. Tear the smoked salmon into large irregular pieces2. Marinate in sesame oil (enough to almost cover), 1 tsp nama shoyu, and 1/2 of the julienned ginger. Turn occasionally while assembling the rest of the recipe.3. Sort shredded carrot and sweet potato into separate mounds. I used 2 mounds of each and arranged around the perimeter of a circular plate or dish, alternating with chopped avocado, and a mound of combined chive, pimientos and the remainder of ginger. Be sure to leave a hole in the center for the fish!4. Once assembled drizzle the assorted vegetables with one tablespoon rice vinegar, one tablespoon of sesame oil5. Next, sprinkle the sesame seeds, chadon beni and cilantro6. Around the perimeter sprinkle the chopped peanuts and cracked dehydrated almond crackers (feel free to use fried wonton skins if non-raw)7. Place half of the shredded bok choy in the center of the plate8. Add the fish and marinade to the center of the plate9. Top fish with the remainder of the bok choy10. Squeeze half a lime over the fish and bok choy11. Drizzle plum sauce (1/2-3/4 cup) over the shredded vegetables. (here is a recipe for raw plum sauce if not using commercial :) )12. Toss to combine at the table! :) This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :) #### Zucchini Pasta with Marinara Sauce (recipe) Today's post was inspired by Kochtoph's Food-O-Graphie event where food bloggers talk a little about the technical preferences that they have behind the photos that they share. As I sometimes get asked what camera I use for my shots I thought it may be helpful for some of you out there :) The pic above is of a raw zucchini pasta with marinara sauce that I made as a quick lunch this New Year's Eve. It's really simple, just peel a zucchini with a vegetable peeler until you get to the seeds (some keep the skin, I don't ). Then in a food processor combine sundried tomatoes, fresh tomatoes, olive oil, fresh basil, sea salt and pepper. Combine until you get a good pesto-like texture and the flavour balances are to your liking. If you have red pepper flakes and/or chopped olives feel free to add them at this point as well :) Then toss with the 'noodles' and enjoy! :D It's really quite good :) Now, unto the technical stuff! My current camera is a Canon PowerShot A540. I chose it because a DSLR is way out of my price range at the moment, however this model of Canon allows one to manually adjust one's settings in much more intricate ways than many point and shoots. It also allows one to add a limited amount of lenses. I haven't used this option yet but keep meaning to get a macro lens... maybe in the New Year? My preferred settings to shoot my food photos with are Portrait setting in Manual adjustment mode. Although the automated Macro mode is better for closeups than nothing at all, it sometimes focuses on an area of the shot that I didn't have in mind, or isn't as 'sharp' as I think it should be. With the manual focus feature I can override such technical 'presumptions'. Although the main benefit of the Portrait setting is that it uses a large aperture setting to blur the background while keeping the primary subject in sharp focus I also like it because it has some convenient White Balance choices as well. (Daylight, Cloudy, Halogen, Tungsten and several others). These come in handy in a pinch, especially if I am shooting with artificial light or on an exceptionally overcast day. Ninety percent of the time I try to rely solely on natural lighting, however depending on the time that I finish cooking or the weather I sometimes use artificial directional lighting to enhance the appearance of things. I don't have any professional lights (another possible investment down the road) so right now a lamp or two does the trick :P Well, that's about it :) If you have any questions just ask :) I'm still learning as I go along, and have found many useful tips and hints at Digital Photography School, many of which I've been integrating, I have big hopes and ideas for the shots that I'll be taking this year and am hopeful that I can bring them into realization. And who knows, maybe by 2010 a Nikon D80 cameramay not be that out of hand :D ### Pages #### About Welcome to TriniGourmet.com, the site Sam Sifton of The New York Times called "an essential guide to Caribbean cooking at home"! My name is “Sarina” Nicole Bland and I am a true Caribbean girl (half Trinidadian, half Jamaican). Cooking has been a passion of mine since the late 1990's when I discovered the Food Network. I read cookbooks like people read the newspaper and love to entertain, throwing dinner parties for my nearest and dearest. My motivations behind TriniGourmet are many, however the main impetus remains by  and large the same as when I started this site in 2006. Back then I felt that for too long the cuisine of the Caribbean, and especially that of my native Trinidad, had remained unexplored by the larger global market. This is something that I hope that this site has contributed to undoing. I am heartened by the response it has received over the past few years, the media citations and awards. In addition to The New York Times, I consider myself incredibly fortunate to have also been featured on The Travel Channel and NPR (among others). I've also appeared in Caribbean Beat Magazine as well as local print and television outlets. One personal milestone that remains especially meaningful to me was entering and winning the Kiss Sandwich Showdown in 2019, a local TV cooking competition that pushed my creativity and reminded me how much I love the thrill of culinary innovation. Food, for me, is a conduit. A conduit for connection, joy, culture and wellbeing. Yes, recipes do matter, as do restaurant and product reviews. However at the core, what I most enjoy is sharing stories, sparking conversation and spreading joy around what food means to me . If you’re interested in supporting this ever-unfolding journey, check out my products and services, livestreams, recipes, or join my free mailing list! Veni Mangé! #### Blog URL: https://www.trinigourmet.com/blog/ #### Cart [woocommerce_cart] #### Checkout [woocommerce_checkout] #### Checkout [download_checkout] #### Checkout [woocommerce_checkout] #### Contact Good food. Good people. Good times. Thanks for your interest in TriniGourmet.com. We love hearing from readers. Trinigourmet.com is a kosher site so I will not be able to provide recipes for pork or shellfish dishes. Great alternative sites for those dishes are CaribbeanPot.com and TriniCooks.com. If you would like a response, please provide a functional email address. No one but my team and/or I will see your address and we will not spam you. Also, please don't provide us with phone numbers in lieu of a working email address. We will not be able to respond to any such requests or to any enquiries of a personal nature. Please do give us up to 72 hours to reply as sometimes there is a backlog. However if more than 3 days have gone by do follow up! :) #### Contact Me Thanks for your interest in TriniGourmet.com. I love hearing from readers. Trinigourmet.com is a kosher site so I will not be able to provide recipes for pork or shellfish dishes. Great alternative sites for those dishes are CaribbeanPot.com and TriniCooks.com. If you would like a response, please provide a functional email address. No one but my team and/or I will see your address and we will not spam you. Also, please don't provide us with phone numbers in lieu of a working email address. We will not be able to respond to any such requests or to any enquiries of a personal nature. Please do give us up to 72 hours to reply as sometimes there is a backlog. However if more than 3 days have gone by do follow up! :) [contact-form-7 id="61382" title="Contact form 1"] #### Copyright Notice Due to a growing number of instances of improper usage, I have decided to post the following notice regarding the reprinting/usage of my original photos and recipes. Please note that all text, images, graphics and photographs on TriniGourmet.com are my intellectual property, and as such copyrighted. Where the items have not originated from myself every attempt has been made to credit the original author/creator. For any commercial or non-commercial use of my original images or original recipes, please contact me first. In all cases I will ask, at minimum that credit (and a link) be given to TriniGourmet.com and that all copyright banners on images remain intact. Should you decide to use my images and/or text in an unauthorized manner that does not make clear that TriniGourmet.com is the original source of the material do note that I will, at my sole discretion, file a DMCA notice with your advertising network, webhost, data center and registrar. I have no tolerance for site theft, or efforts to profit from such theft, and have had multiple sites shut down for such infringements. Proceed at your own risk. #### Home Helping busy home cooks create authentic Trinbagonian + Caribbean dishes for over 19 years. "An Essential Guide To Caribbean Cooking At Home" Sam Sifton, The New York TImes ENTER OUR MEDIA ROOM VISIT OUR FOOD BLOG WATCH OUR LIVESTREAMS VIEW OUR PRODUCTS & SERVICES “TriniGourmet helps epicurean home cooks go from stressed and unsure in the kitchen to confidently recreating authentic dishes from Trinidad & Tobago, the Caribbean and around the world” -Sarina Nicole, Founder BROWSE OUR RECIPE INDEX #### Media Room Over the past 17 years we have garnered many media appearances, both locally and internationally. Take a look! Work With Me #### Menu Authentic. Classic. Tasty Lucca's Italian RestaurantAddress: 123 Example Rd, Scottsdale, AZ 85260Phone: (555) 555-5555 Primi Pappardellerabbit sugo, mint, english peas, parmigiano (housemade) $7 Bucatinipecorino romano, mussels, lemon, black pepper (pasta setaro)$30 Risottomaratelli rice, manettle pesto, lemon, asparagus, parmigiano $13 Baked Branzionsicilian salt crusted, beet greens, rosemary, lemon, olive oil $17 Tagliolini moosabec mussels, preserved meyer lemon, calabrian chili$17 Short Ribs castelvetrano olives, celery, walnuts, horseradish, rice $17 House Saladcrispy polenta, vegan parmigiano, lettuce, tomato, cucumber$17 Spaghettibottarga di muggine, peperoncino, lemon, pasta, farm egg$17   "Best experience ever! I found the ambiance at Lucca's to be very warm & charming. " Come see for yourself #### My Account [woocommerce_my_account] #### My account [woocommerce_my_account] #### My Cart [woocommerce_cart] #### OOPS! Bla bla bla Here are some suggestions: Search again or browse below All-Time Top 10 Recipes Our Latest Blog Posts #### Privacy Policy URL: https://www.trinigourmet.com/privacy-policy/ #### Products [show_product_catalog] #### Purchase Confirmation Thank you for your purchase! [edd_receipt] #### Purchase History [purchase_history] #### Recipe Index RECIPE INDEX For the past 19 years we have been helping epicurean home cooks go from stressed and unsure in the kitchen to confidently recreating authentic dishes from Trinidad & Tobago, the Caribbean and around the world. On this page you will find links to our most popular posts, our award-winning food blog as well as our complete recipe index. Veni Mangé! All-Time Top 10 Recipes Our Latest Blog Posts BROWSE OUR COMPLETE RECIPE INDEX #### Recipe Index [wp_sitemap_page] #### Recipes URL: https://www.trinigourmet.com/recipes/ #### Start Here Welcome to TriniGourmet. I am so glad you are here. My name is Sarina Nicole and I have been running this site since 2006! Cooking should feel joyful, grounding and full of possibility. However, for many of us it can also bring a lot of stress. Especially when it comes to mastering those traditional Trini flavours, textures and techniques that carry so much family history and emotion. If you are here because you want to cook with more confidence, explore authentic flavours, try modern twists without losing the soul of a dish or you simply want to feel less anxious in the kitchen, you are in the right place. My intention is to guide you with clarity, ease and a gentler pace that honours where you are. Let’s get started! Before We Dive In: Join The Golden SwizzleEnjoy A Quick Win With My One Minute Taste & Adjust MethodTriniGourmet’s Top 10 All-Time PostsToute Bagai - The TriniGourmet LibraryThe TriniGourmet ApproachBeginner Friendly WinsWant to Go Deeper?A Final Note of Reassurance Before We Dive In: Join The Golden Swizzle This is my free newsletter community where I share my personal notes, favourite hosting tricks, seasonal recipes and quick flavour fixes that will help you to cook with more ease. It’s a warm, intimate space where I go deeper into the art and flow of Caribbean cooking. If you enjoy learning in a calm, encouraging environment, you will love the Golden Swizzle. Join below and start receiving doses of culinary inspiration and confidence. Enjoy A Quick Win With My One Minute Taste & Adjust Method I want you to leave this page with something you can use today. One of the biggest fears my community shares is the fear of messing up a dish after all the chopping, seasoning and effort. This simple method will remove that pressure and give you a way to correct flavours quickly and calmly. You can use it with any savoury recipe. Step 1. Taste a small spoonful Notice what you taste first. Is it salt, sourness, sweetness, bitterness, or heat Step 2. Identify what is missing, not what is wrong This is the shift that changes everything. Do you need more brightness? A deeper base? A little sweetness to round the edges? Step 3. Adjust in half steps Add half a teaspoon or a splash, stir, simmer for one minute, taste again. Repeat only if needed. This tiny three step method helps you to stop guessing and to start guiding your dish into balance. Use it every day and your confidence will grow instantly. TriniGourmet’s Top 10 All-Time Posts These are the recipes and guides my readers return to again and again. They are your best starting point if you want reliable results, deeper flavour, and the satisfaction of dishes that taste like home. Build Your Seasoning Confidence 1 Build a Trini Pantry with These 10 Ingredients Check out this recipe 1 Master Trinidadian Cooking with These 10 Spices Check out this recipe 1 Master Caribbean Cooking With Ease! Check out this recipe Master Trini Textures 1 Perfect Pholourie Every Time Check out this recipe 1 Trinidad Black Cake: The Ultimate Step-By-Step Guide Substitutions for a gluten-free alternative are included. For those who avoid alcohol for religious or personal reasons, soaking can be done using grape or apple juice! Obviously a shorter soaking time will be used and the mixture should stay refrigerated. Check out this recipe 1 Bertie’s Classic One-Pot Trinidad Pelau Classic stovetop directions for my father’s specialty. These days I make it consistently in the Instant Pot. Those instructions are also included below. Check out this recipe 1 Easy Bhagi Rice Recipe - a Trini classic Check out this recipe Trini Classics To Master 1 Stew Chicken for Absolute Beginners Check out this recipe 1 Mastering Trinidad Doubles (Recipe) At Home Check out this recipe 1 Quick & Delicious Trinidad Coconut Rock Buns: Perfect Every Time Check out this recipe Toute Bagai - The TriniGourmet Library This is my Everything Page. It holds every guide and resource that I have created for this site. Whether you want traditional dishes, modern spins or simple weekday inspiration, you can explore it all here. Your journey here can be gentle. Take your time and follow what excites you. The TriniGourmet Approach I believe that cooking is a form of alignment. It is a space where tradition and creativity meet, where sensory awareness becomes a superpower, and where you learn to trust your instincts one small win at a time. My framework is simple and supportive. Flavour First Understand the building blocks and you will never fear seasoning again. Texture Matters Texture carries memory. Once you understand how to fix it, the anxiety falls away. Simplify the Steps Cooking does not need to feel overwhelming. Clear steps create calm. Entertaining Should Feel Beautiful and Light A table does not need to be perfect. It needs to feel welcoming. Your Kitchen is a Place of Possibility You can honour tradition while exploring your own ideas without guilt. Clarity and calm are at the heart of everything I teach. My gift is helping you to see a simple path forward, even when the dish feels complicated. Beginner Friendly Wins If you are brand new to Trini cooking, or returning after a long break, these recipes are designed for instant success. 1 Simple Corn Soup with Layered Flavour Check out this recipe 1 Bertram’s Mega-Hot Trinidad Pepper Sauce Check out this recipe 1 Soft & Fluffy Coconut Bake Check out this recipe Want to Go Deeper? If you want a more curated transformative journey that includes live cook-a-longs, challenges, early access to future guides and a closer connection to my kitchen, you are welcome to join my membership “Art of Living” community. That’s where I share behind the scenes notes, polls and members-only posts. This is completely optional. Your journey begins perfectly right here. A Final Note of Reassurance Wherever you are in your cooking journey, you are welcome here. There is no pressure, no perfection, no rush. You can start with one small step. You can find pleasure in the process. You can build confidence with every dish. You are not alone. You are supported. And your kitchen holds far more possibility than you realise. Best Wishes, #### TOUTE BAGAI In Trinidad and Tobago, the phrase “Toute bagai” (toot bah-GUY) means “Everything”. Every flavour, every vibe, every little piece that makes a moment complete. That is the spirit behind this, the TriniGourmet “Everything Page”. On this page you’ll find my entire collection of free and paid resources sorted by price and category, from quick kitchen wins to deep dives into Caribbean flavor and culture. Enter your details below to get updates about new offers, or special promotions, before they reach the public. WHO AM I? I’m Sarina Nicole, the creator of TriniGourmet, a space born from my love of my culture, my creative flow, and my commitment to making cooking feel joyful and accessible. For almost two decades I’ve been documenting recipes, stories, and traditions from Trinidad & Tobago, the wider Caribbean and the world! TriniGourmet is my invitation to you to slow down, savour, and reconnect with flavour in a way that feels elegant, grounded, and full of discovery. Read more about my journey on my full About Me page. Stay notified of upcoming offers and promotions! Receive all of the below, either free or at deep discounts, when you become an Inner Circle member (or above) of my membership community “The Art of Living”. (All Prices $USD) TriniGourmet [is] an essential guide to Caribbean Cooking at home.Sam SiftonThe New York Times “[Sarina] has shown us that our beloved Trini cuisine can compete with the haute cuisines of the world, that we are a “glam” gourmet brand in our own right. I think that TriniGourmet is doing pioneering work.”Jessie-May Ventourveteran Trinidadian broadcast journalist Receive all of the above, either free or at deep discounts, when you become an Inner Circle member (or above) of my membership community “The Art of Living”. For those ready for an immersive, private culinary journey, my 21 Noel Trace services offer bespoke experiences tailored to your tastes and lifestyle. Learn more here. #### Transaction Failed Your transaction failed, please try again or contact site support. ### Testimonials #### Jessie-May Ventour “[Sarina] has shown us that our beloved Trini cuisine can compete with the haute cuisines of the world, that we are a “glam” gourmet brand in our own right. I think that TriniGourmet is doing pioneering work.” #### Sam Sifton, The New York Times TriniGourmet [is] an essential guide to Caribbean Cooking at home.