With Age Comes Cooking Wisdom?

I made pizza for the first time several weeks ago and marvelled at how well it turned out... As I stepped back to admire my work, I must admit, along with my pride, I felt a twinge of embarrassment; I realized I had not needed to buy the special pizza pan to make pan perfect pizza. Click here to read the rest of the column.

Thin-curst pizza with proscuitto, ham, salami, pineapple, basil pesto & fresh mozzarella

I think that birthdays make us all a little philosophical. One thing I’ve come to realize is that I’ve become increasingly fearless in the kitchen. I think this is because, as I’ve become older, I’ve come to recognize that perfection is relative and the ability to adjust and adapt (equipment, ingredients, whatever) is a mark of resourcefulness. Read the column here.

Thanks to you, all my friends, who have been flooding my inbox with birthday wishes. You have a special place in my heart. Thank you so very much.

Have a great weekend everyone.

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Fond Recollections

Have you ever sat down to a meal and as you are eating, you think of others – be they family or friends – that you think might enjoy the meal and wish that they were there to share it with you? That’s what happened to me this past Wednesday. Click here to read the rest of this week's column.

Here's what I was eating:

Braised Baby-back Ribs with Black Bean & Garlic Sauce

Stir-fry Baby Bak Choy

Pan Roasted Pears with sweet spices

Sauteed Apples with Cinnamon

Do not hesitate to email me for any or all of the recipes.


I am now a Contributor to a Canadian Magazine on food, fashion and travel, City Style & Living. Be sure to check out this issue if you're in Canada and try my recipes.

HAPPY FATHERS' DAY!

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Claim Your Steak

What’s your steak preference – ribeye, strip, flank, sirloin, porterhouse, t-bone, prime rib…? And how do you like your steak – rare, medium rare, medium or well done? Ah, the choices when it comes to steak. For a steak novice, it can be a nerve-racking experience making these decisions and choices. And then there are those of us familiar with steaks that spend a lot of time trying to cook them properly.

If'you are or have ever been intimidated about cooking a steak then this week's column is a must read. Click here. And please do not let anyone tell you how you must eat your steak. Eat it the way you like!

A good steak starts with the right cut of meat and there are many cuts out there. Check out this link for some tips and well explained notes on cooking steaks.

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Losing Food Identity

Food plays a central role in the cultural identity of any nation. It defines us. All over the world today, popular media, technology, and a changed pace of life have already made significant down payments to some loss of our food identity. This week's column is an appeal for us not to lose sight of who we are in our quest for advancement and acceptance. Click here to read more.

Almost every dish, method, ingredient etc. that is synonomous with a particular country or region has a story behind it that defines and communicates something about its origin, how it is used or memories associated with it. Read about this Caribbean dish called Souse which is pickled meat, here at Simply Trini Cooking. A recipe can be found there also. Each country has it's own version in terms of meat ingredients and pickling agents. If you'd like my version, please email me. This dish is an adaption of Head Cheese.

Ask many Barbadians today about Coconut Turnovers and they'd tell you that what is made today is a mere shadow of the real thing. The dough is too chewy and breadlike, the coconut is dry and lacks enough flavouring. I want to thank Taymer of Mouthwatering Vegan Delights for sharing this original recipe with me.

The recipe can be found at the end of the column and if you would like the vegan version, then please contact Taymer directly.

Have a great weekend everyone!

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