June 1, 2010

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!

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For these and other Caribbean cookbooks check out the Caribbean Cooking section of Veni Mangé – The Trinigourmet Amazon Bookstore!

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Author: Sarina

Trinigourmet Q&A #7: Where to buy wholewheat roti in Tampa, FL?

Trinigourmet Q&A #9: Pholourhie Making Tips

SarinaNicole

Average One and a Half Servings Per Person

Make sure you have all your ingredients (measured if applicable) and tools out before you begin so you’re not running around like a headless chicken at the last minute! For bite size desserts at larger gatherings we average 1 1/2 pieces per person as some people may have two (or more!) pieces and others may not have any at all.

Isabel Brash

Cocobel Chocolate

Roasted Garlic for the Win!

Roasted garlic goes better with everything. Any time a recipe calls for garlic, I substitute roasted garlic instead. It adds a completely different dimension to every dish. Roasted garlic is slightly nutty and buttery, and it transforms every dish. When I’m roasting vegetables, I simply cut a a few heads of garlic in half, drizzle some olive oil, salt and pepper and roast in the oven on high alongside my vegetables, then store them in their peel in the fridge after they’ve cooled. Roasted garlic can last up to two weeks in the fridge, but mine never last more than three days because I use them in everything! If I don’t have any in the fridge and need roasted garlic ASAP, I just turn the gas stove on and throw a few cloves, with the peel on, for a minute or two on the fire and then peel them and use in whatever dish I’m prepping. Roasted garlic for the win!

Nicholas Jagdeo

Hummus and Hallah

Just Add Water to Fresh Start Sorrel Concentrate!

Why spend valuable time cleaning, boiling and straining sorrel when you can just add water to Fresh Start sorrel concentrate. For that extra kick we could all use during the holidays, replace one part water with white rum for an authentic Trini cocktail everyone will enjoy!

Marcus Sun Kow

Fresh Start Juices

Choose a simple menu

When cooking for larger groups, choose a simple menu that's still filling. Also consider the fact that you may not have much help or time on the day of. I would suggest things that aren't too labour intensive or require a lot of ingredients. Self serve items are best, e.g.. Multiple pastas with multiple sauces, salads, baked meats or fish, pies (macaroni etc.). Most of those items can be prepared beforehand the night before and will easily stay fresh overnight in your fridge. And you can pop them into the oven and let the magic happen!

Laurence Innis

Les Bourgeois Gourmet Services

Try a Healthy Twist

Try a quick healthy twist on the traditional Christmas Potato Salad. Use green figs, sweet potatoes and beets instead of regular potatoes. It's really good and satisfying!

Mirella Villafana

TriniCooks.com

Kick it Up the AngostuRAY Way!

A really easy effective way to make your dinner memorable is to have a delicious cocktail punch that you can give to your guests as they are all slowly arriving, something zesty, fruity, slightly sparkling will always get the evening started with smiles. A simple cocktail punch which any one can make quickly that packs a ‘punch’ (pun there hahaha) of flavour is one I call ‘CoCo rendezvous’. Firstly you’ll just need a large bowl (four litre bowl or larger will work) and you simply add all ingredients, some ice, a ladle and some glasses and your guests can help themselves.

This is my recipe for the “CoCo rendezvous”: 400 mL : Angostura Reserva 3 year old Rum 10 Dashes : Angostura Aromatic Bitters 5 Dashes : Angostura Orange Bitters 300 mL : Lime Juice 200 mL : Elderflower Syrup 200 mL : Passionfruit Syrup Two handfuls of fresh mint Two litres of soda water (if you want it sweeter then add lemonade) Two bags of frozen mixed berries (rather than adding ice which will dilute your punch, the frozen berries will thaw out chilling down your punch and acting as your garnish too)

Stir until all is well incorporated and mixed and ready to serve. You’ll have fun creating this punch, and its not excruciatingly difficult to create. Now you’ve got the start to a simple way of how to make your dinner memorable. Happy Responsible Drinking everyone!

Ray Letoa

Global Brand Ambassador / House of Angostura