It is that certain something that makes you go ummm as you eat, it’s that mysterious flavour that makes certain dishes uniquely delicious, and it is that special seasoning that defines certain cuisines. For the Italians it’s Soffritto, for the French Mirepoix, the Spanish-speaking Caribbean, Sofrito; many cuisines have their own versions of the Holy Trinity (green peppers, onions and celery) and we in the English speaking Caribbean have Green Seasoning. The Soffritto, Mirepoix, Sofrito, Holy Trinity and Green Seasoning are all versatile flavour-bases made with a combination of herbs and aromatics. They are used in various cuisines to give that unique flavour and taste to certain dishes. Click here to read the rest of the column to find out more about these flavour bases, how to make your own Caribbean Green Seasoning and use it.
A heart for Anita Lakshmi
You were generous in giving funds for Bri and we thank you sincerely. Now we're asking for your help again, this time for Anita Lakshmi who is in desperate need of a heart. You can read all about it here at Srivalli's blog. There are attractive prizes being offered and your money will go a long way in giving life to a mother and hope to her young children. Please help and give whatever you can, every cent counts. Click on Donate for a Heart and Chip in!
Book Update
Within the next two to three weeks, I should be receiving typesettings of my book in two phases for review. According to my publishers, the book should be on shelves in October. I'll continue to keep you updated as I get more information.
Have a great weekend everyone!
66 comments:
Cynthia,
Congrats on the progress of your cookbook publication. We can't wait to see it on our favourite bookstore shelves.
Would you mind sharing the green seasoning recipe?
Thanks, hon.
That seasoning looks great!
Congrats on your future book release! That's awesome!
Cheers,
Rosa
That looks so fresh!
And good to hear about your book, Cynthia :)
Funny, I touched on mirepoix a little today. Your posts now makes me think about all the aromatics diffrent cultures use. I have never heard of green seasonings but I will be replicating this and most likely it will become a staple!Great post. Cant wait to October!
All the best with the book release :-)
Thank you so much for the support dear cynthia. Congrats on the upcoming release!
ooo.. I like the look of that! Dearie, best wishes for your cookbook! Can't wait to see it!
It was a delight to hear about your book.. October is just round the corner..WOW..I feel so so happy for you..
The green looks great. Waiting to hear more about your book!
Wow, that green seasoning looks awesome! I can imagine all the foods it would taste amazing on!
YAYYY!!! just in time for Christmas! congratulations, Ms Nelson
Coretta Joe
Oh, yes! Green seasoning. I'm so glad you brought this up. I tried making some when I was in Grenada, but mostly I bought it (all those little reused bottles!). It really is the secret ingredient. I'm growing thyme and parsley, and chives; really no excuse not to make some now! Thanks.
Beautiful seasoning! Lovely color. Congrats and best wishes on the book release!
MMMMmmm!
un bijou!
kis,
andrea
Hey Cynthia, This is my first time at your blog, and I am bowled over! What beautiful pictures and recipes, you are one talented girl.
Cynthia
Thanks for sharing the information on seasoning and all the best for the release of the book....will wait to see it.
seasoning looks great..and congrates on ur cookbook publication...am soo happy for u...
First of all congrats about the book. I was going to mail you to ask the updates and saw this post.
The fresh produce looks so tempting.
lookin forward to your book :) guess who is definitely getting a copy? ;)
I didn't know the Caribbean sofrito until I started cooking more Cuban food. It is as you say the Holy Trinity for many dishes. So good when you use it wisely :-p Great article as usual, my friend :)
I have just found your blog. How lucky you are to live in Barbados. A favourite holiday destination for me in January when the weather here is dark dank and cold. I have printed of your green seasoning recipe and will certainly be making this. I love to have items like this to hand. Good luck with your book. How clever you are.
That looks so great!
Hearty congratulations on the publication.
Cynthia, the fresh green seasoning looks delicious.
I can't wait to see your book.
Congrats for that and for the cause you are work on.
Right now I'm facing my 3rd week of radiation after a left breast lumpectomy.
a small treat for u in my blog..collect it soon :)
I envy you for the work done , well done!
The color of the sauce is magnificent.
mmm...that seasoning looks good! I've been leaning on a crutch of too many tomato based dishes--this would be a good way to branch out :)
Looking forward to the cookbook!
Cynthia,
What a beautiful seasoning! I love fresh herbs and I use them a lot in cooking and this recipe speaks to me already:) I love it!
Good to hear about your book! Looking forward to enjoying it in October!
My dear Cynthia: You're such an artist. Visiting your blog is a delight. I wish I could visit more often. But anyway, coming back is always a pleasure.
Whatever your book is about I want to read it! please let me know when and where it's published.
Great "looks" for that green seasoning. mmmmm
its reallya pleasent picture.....luv the colour....waiting for ur cookbook ....
I'm so excited for you with your book coming out! Can't wait to see it! I'm sure it will be a big hit. Speaking of big hit, I can see why this green seasoning is so dearly loved, I bet it makes everything taste "That much better"!
Yum, Cynthia, the combo you use in your green seasoning sounds fantastic! Congrats on the progress of the book!
My advance congrats on ur book publication! Love the colorful sauces :)
WOW! Congrats on the book, that's so cool!
I love the looks of this green sauce. Looks like a mint chutney or even italian pesto all green like that.
Any sauce with fresh herbs is going to be a hit at my house - and refreshing change for a meal; I shall have to Google this and figure out how it's done...
Hi Cynthia, the green color looks so soothing! I haven't made this before and need to give this a try! The pictures are luring!
Congrats on your book Cynthia and your pics turn out perfet everytime
Glad to hear you cookbook is going well! Can't wait till its released and I can get a copy!
I missed the boat again! A cookbook?!! Yeah!!!! That was the best news ever today!!
Hi Cynthia, congrats on your forth coming book release!
Your seasoning looks wonderful and fresh.
Rosie x
That's fabulous news on your cookbook! What a treasure trove it will be.
This column on soffrito was so fascinating for me. My mother always had a jar of just green chiles and garlic paste and another of green chiles and cumin seeds... that was her soffrito. Other than the typical indian base of fried onions and ginger-garlic paste!
Cynthia! I love this green seasoning. I wish I knew how to make it.=) Thank you so much for dropping by our blog every now and then.
Congratulations in advance for the definite success of your cookbook. You're simply awesome.=)
I enjoyed learning what the ingrediants are that make up green seasoning, Cynthia!
Congratulations on getting closer to seeing your cook book published! It's such exciting news and I can't wait to see it!
Hugs, Pat in NY
Everything that is put fantastic. I love your photos ... kisses!
Vanesa Sierra
Mis deseos más dulces
I have another blog, breads ... is www.panaderia-misdeseosmasdulces.com
Cynthia,
One question about the green seasoning. Are the pretty red flecks from the Scotch Bonnet? Does that make the seasoning REALLY hot? Obviously I could substitute a milder pepper, but I'll make sure it's red, because it's so pretty.
THAT is so exciting about your book. You must be walking on air...or holding your breath until it comes out.
Cynthia,
I want to try, and best wishes sweety.
the green seasoning looks gorgeous..a bit like long lasting herby chutney
wow does this look delicious. you must be so excited about the book. congrats. (and, thanks for visiting.)
I can't wait to see your book, Cynthia! i am so excited for you!
congrats cynthia!! we cant wait to see it!! and that green seasoning sounds awesome!
Can't wait for the book!
I love the sound of this seasoning... I'm almost finished the scotch bonnet hot sauce I made for T&T - made this should be next on my 'putting up' list!
girl u have a surprise in my blog :)
Hi Cynthia! The seasoning looks great! So fresh and no doubt makes wonders to every meat and fish you season it with. Thanks for sharing your recipe!
Hi Cynthia! The seasoning looks great! So fresh and no doubt makes wonders to every meat and fish you season it with. Thanks for sharing your recipe!
You'll be seeing this on my blog within the next week. I may use it for cornish hens I'm not sure. I enjoyed the entire article & will take your advice on the herbs to use. I really enjoy the beauty of your site & dedication to education people like me. The home chef. ;) Take good care Cynthia!
Cant wait for the book cynth!!! Am sure its going to as wonderful as the author :)
Can't wait till your book comes out in print Cynthia. We have been following your blog for a while so more need to enjoy your innovative recipes:D
Cynthia,
Congratulations on the progress of your cookbook. I'm looking forward to the release in October! Also, thanks for sharing your green seasoning recipe and tips!
Wow - that seasoning looks good - I can think of a bunch of stuff it could go on - lol...not including greens - lol.
Good luck w/the book too!
-DTW
www.everydaycookin.blogspot.com
Cynthia,
I got to have that green seasoning, that sounds like our Indian cilantro chutney. And though a vegetarian that chicken looks tempting too. And loved the bread fruit, is it same as we have jackfruit (phanas) in India??.
Loved the spread of fresh herbs and veggies, I really envy you, I bet we can never find that freshness in US grocery stores. Just love that picture. And those cherries, my gosh, mmm!! plain gorgeous! Wish I can buy those here!! And last the batata wadas, wow can I come over for tea??
Hey I have Nariyal poori (coconut poori) recipe just posted on my blog, you will like it since you are a big coconut fan.
Cheers.
Pintoo
I am so impressed with these photos, Cynthia, especially since I know how difficult it is to makes sauces, chutneys, and dressings look good. And yours looks much better than good; it looks wonderful!
I can eat heaps of that green dip! So excited about your book release :o)
Beautiful seasoning! The Green looks great.Congrats and best wishes on your book release!
wow this is interesting and new for me... it looks like dhania chutney to me...
Congratulations on your cookbook! That's fantastic!
This green seasoning looks spectacular! I am going to try it. Lately I've really been into using more herbs and green onions and spices such as cumin in my marinade's - I really like chimmichurri's - so this sounds right up my alley. Thanks!
This is really interesting, Cynthia! Gutting AFTER fire roasting? Wow.As usual, your pictures are amazing.
Maryann xox
True, every cuisine has its special "something" that lends it a unique flavour. Really like the vibrant green with the beautiful specks of red.
Good news to hear about the progress with your book.
Thanks for the book update Cynthia! This is so exciting!! : )
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