Caramelized Onion Flatbread

Many moons ago I came to realize that I have certain food phases; periods of time when I make variations of a particular dish. The phases come and go, sometimes quarterly and annually. I made this Caramelized Onion Flatbread when I was going through one of my flatbread phases a few years ago. I went through another intense flatbread phase last year and will post those other flatbreads in due time.

Caramelized onions - onions sliced and cooked until they soften releasing their natural sugars, browning - are slow food and a labour of love. I do not like to add sugar to my onions to sweeten them or hurry along the process. If you're going to make caramelized onions, give yourself at least an hour. You do not have to stand and watch over the pan, just check on it at varying intervals.

The collage below shows the varying stages of cooking that demonstrate that patience and time is required.

You can find the recipe to make the onions and flatbread here. The recipe calls for yellow/brown onions but use whatever you can find. Some onions are sweeter than others, hence the recommendation for the yellow/brown onions.

Flatbread prepped for baking

I like the contrast of sweet and salt for this flatbread so I added cubes of aged sharp cheddar cheese and thin slices of mild hot peppers. A few thyme leaves would work well too.

Now when I say it is a flatbread, I really mean it :) Look at that slice.

Don't forget the recipe is here if you would like to try making this flatbread.

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Barbados @ 50 - Salt Bread

Each country in the region has its signature bread roll which is separate and apart from their signature loaf bread. Round bread rolls called Salt Bread is Barbados' signature rolls. These rolls, while they can be eaten plain or with butter and jam, are turned into cutters. A cutter is a salt bread that is sliced crossway and stuffed with a filling. Whatever that filling is becomes the name of the cutter. For example, if the filling is cheese, it becomes a cheese cutter, fried fish, a fish cutter, sliced ham, ham cutter etc. If 2 fish cakes are stuffed between the cut salt bread it is known as "bread and two".

As with many other things, each household and individual has their preference of bakery where the salt bread is made. And all salt bread are not created equal. What I mean by this is that people look for different things in salt bread. Some like the roll to be hard while others like it soft; some like it dense while others prefer it light.

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Guyana @ 50 - Bakes

Bakes - a category food taken very seriously in the Caribbean with deep roots in our history. In Guyana alone, there are over 3 dozen types of bakes and the naming of these bakes run the gamut from literal to emotive, to methodic to cultural and more. The bakes shown here today are called fry bakes (literal), floats, float bakes (methodic), Indian bakes (cultural) and this is just a sampling.

Bakes ©Cynthia Nelson

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Guyana @ 50 - Butterflaps

Guyana has a very rich baking tradition of breads, rolls, cakes, pastries, and biscuits, among other things. Butterflaps are a type of bread roll. The dough is smeared with butter and folded twice (hence the flap) and baked. As soon as the rolls are removed from the oven, they are lovingly brushed with melted butter and left to cool. Butterflaps are best enjoyed warm.

Butterflaps ©Cynthia Nelson

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Guyana @ 50 - Tennis Rolls

Each country in the Caribbean has their special breads and rolls. In Guyana Tennis Roll is THE bread roll of choice. Even though it is popularly served and eaten with sharp cheddar cheese, eggs, ham, butter, jam, jelly, peanut butter, sardines and tuna are among the things that can be sandwiched between a cut tennis roll.

A Tennis Roll is not simply an ordinary bread roll, it is flavoured with lemon and the dough is worked in such a way to form a very fine crumb. The recipe for Tennis Rolls is elusive and a carefully guarded secret by the various bakeries that make them. Those of us who try to make it at home, do some from our own taste memory.

Tennis Rolls ©Cynthia Nelson

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Breakfast Avocado Bruschetta

With advancements made in growing and planting food, in many countries, certain fruits and vegetables can be found all year round. While it is a plus for some, it seems to fly in the face of seasonal food. What do you think?

Here in the Caribbean, even though we have a year-round tropical environment in which certain produce thrive, they are not necessarily available all the time. At various times of the year it gets too humid, too wet or too dry. Butterflies, and other insects that are prevalent at varying times throughout the year affect the planting and harvesting of certain foods. The soil itself needs time to recover from each planting as well as the plants and trees from harvesting. It is the same with seafood, at different times of the year you get only certain types of fish. In very many ways, we continue to eat seasonally.

Avocados/pears/zaboka are currently in season. Open-air markets, supermarkets, and small roadside stalls are all stocked with the pear-shaped to round, green to purple fruit in varying sizes. We like to eat it simply - halved with a sprinkling of salt or just as is. Another way is to serve it sliced along with breakfast or lunch. I especially like it on toast - mashed or sliced.

Made in the style of a bruschetta, I toasted artisan-style homemade bread then rubbed the crust with cut garlic, layered the sliced avocado and dressed it with the limey-brine of Lime Pepper Sauce, along with freshly ground black pepper. The softened pepper from the pepper sauce was mashed lightly with the back of a spoon and carelessly smudged over the avocado.

On another occasion, I mashed the avocado and added thinly sliced green onions/scallions along with some of the Lime Pepper Sauce and generously smeared it over toast.

How do you like to eat your avocados/pears/zaboka?

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My Way: Flatbread & Naan

So after posting a photograph of my flatbread on Facebook this morning (Jan 17), my inbox was flooded with requests for the recipe. Rather than have to send it out one at a time I thought I that would post the recipe here and also show you how I did it. A lot of people had questions about how to cook it.

I took inspiration from how Naan is made in a tandoor with a crisp bottom when cooked, and a nicely browned and charred top. When it came to brushing the flatbreads, I just went with a variety of things that I like. Feel free to do the same. I also make this flatbread plain and by plain, I mean I don't brush it with anything. I like it this way especially if I am eating Baigan (eggplant) or Tomato Choka.

As to the Naan itself, since I do not have access to things such as a Tandoor (in which Naan is traditionally cooked), I do what I always advise home cooks like myself to do - work with what you have. In my case, it was a cast iron skillet, a glass pot-cover that helps me see the bread as it puffs up, and a gas stove. Oh the other inspiration I took was from the way I have seen the women in my family make Sada roti - just as the roti is done cooking, they shift the tawah to reveal the flames of the burner and they push the Sada roti to the edge of the tawah and the flames lick the roti, charring it slightly and giving a wonderful smokey flavor. They call it say-kay (I'm not sure of the spelling).

There are two recipes here, one for the flatbread and the other for Naan, both the way I like it, hence the title of this post. As recipes go, adjust and adapt to suit your taste, that is what I generally do.

The dough for the flatbread is one I use to make flatbread pizza too (when I don't have time to make traditional pizza dough) and Sada Roti. However, I vary the kneading times depending on what I am making.

Let's start with the flatbread. Oh, one thing before you move on to the recipe, you can brush the breads with melted butter, ghee, or vegetable oil. You can also finely chop herbs such as chives, scallion, coriander/cilantro, basil and parsley, and mix them with the ghee or butter. Gently heat the ingredients together just to melt the butter or ghee and infuse with flavor. Remove from the heat and set aside. Make this before kneading the dough so that it has time for the flavours to develop. For one of the flatbreads below, I mashed roasted garlic into melted butter along with some minced chives.

FLATBREAD

You will need a cast iron skillet or similar type of pan. Use a tawah if you have one. A pot cover to fit the skillet or a metal bowl to place over the tawah. I find the covers extremely useful as they aid in the dough rising as it cooks and also helps to start cooking the top due to the heat/steam circulating at the top.

Yield: 8 - 9

INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon instant yeast
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable shortening, oil, or ghee
• Lukewarm water
• 1 small bowl with tap water
• 1 small pastry brush
• 1 pair kitchen tongs

DIRECTIONS

1. Line a bowl with a cloth kitchen towel followed by some paper kitchen towels (about 2 layers). Set aside.
2. Add the flour, baking powder, yeast, sugar and salt to a large bowl and mix well.
3. Rub in the vegetable shortening first then enough water to make a dough. If you are not using vegetable shortening, then add the oil or ghee along with the water to make a dough. Knead for 4 minutes then transfer the dough to an oiled bowl (or use the same bowl). Cover and let rest and rise in a warm place for at least 40 minutes. You can leave it longer if you like. Today I left mine for 90 minutes as I did chores. But don't leave it longer than that.
4. Punch or press in the dough to release the air/gas and cut into 8 - 9 equal pieces. Shape each piece of dough into a round ball. Keep covered.
5. Heat a cast iron skillet or similar type of pan on medium heat. 
6. While the pan is heating, lightly flour a work surface and rolling pin. Roll 1 piece of the dough into a thin circle about 6 - 7 inches.
7. Lightly brush the top of the rolled dough with tap water and transfer the dough to the pan placing it water-side down. You should hear the pan sizzle. Cover and let cook for 1 and 1/2 minutes. You may need to lower the heat a little.
8. While you're waiting for the first side of the dough to cook, turn on the flame of another burner and set it to low.
9. When the dough is puffed up and the first side cooked (it should removed easily from the pan, that is an indication that the first side is cooked), remove it from the pan and place it face down (the uncooked side) onto the burner/flame. Let it stay in that position for about 10 seconds and then keep moving it around and resting it for 5 to 10-second intervals until it is cooked and charred in various places. Remove and flip it charred-side up and brush with melted, butter or ghee. Transfer it to the lined bowl and repeat directions 6 to 9 until all the flatbreads are made.

This is a plain version. See how flexible they are? If you want both sides to be soft, skip the brushing with water at direction 7. However, if you want it crisp on one side and soft on the other then brush with water before cooking. I like it both ways.

Now for the Naan.

NAAN

Sesame seeds, poppy seeds, whole cumin and nigella seeds can be sprinkled onto Naan immediately after brushing it with oil, melted butter or ghee. Lightly toast the cumin before adding it.

Yield: 6

INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon instant yeast
• 1 heaped tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable shortening, oil or ghee
• 3 tablespoons whole yogurt
• Lukewarm water or whole milk
• 1 small bowl with tap water
• 1 small pastry brush
• 1 pair kitchen tongs

DIRECTIONS

1. Line a bowl with a cloth kitchen towel followed by some paper kitchen towels (about 2 layers). Set aside.
2. Mix together the flour, baking powder, yeast, sugar and salt in a large bowl.
3. Rub in the shortening if using and then add the yogurt and water or milk to make a dough. If not using shortening, then add the oil or ghee along with yogurt and milk at the same time and mix to make a dough. Knead for 4 - 5 minutes then transfer to an oiled bowl and leave to rise and proof in a warm place until more than doubled in size. About 1 1/2 hours.
4. Punch down dough and cut into 6 equal pieces. Gently knead each piece of dough into a round ball. Keep covered.
5. Heat a cast iron skillet or similar type of pan on medium heat. While the pan is heating, lightly flour a work surface and rolling pin. Roll 1 piece of the dough into a circle or teardrop shape about 1/4-inch thickness. Don't roll it too thinly.
6. Lightly brush the top of the rolled dough with tap water and transfer the dough to the pan placing it water-side down. You should hear the pan sizzle. Cover and let cook for 3 - 4 mins or until puffed up. Lower the heat to medium low.
7. While you're waiting for the first side of the dough to cook, turn on the flame of another burner and set it to low.
8. When the dough is puffed up and the first side cooked (it should removed easily from the pan, that is an indication that the first side is cooked), remove it from the pan and place it face down (the uncooked side) onto the burner/flame. Let it stay in that position for about 12 seconds and then keep moving it around and resting it for 6 to 10-second intervals until it is cooked and charred in various places. Remove and flip it charred-side up and brush with melted, butter or ghee. Transfer it to the lined bowl and repeat directions 5 to 8 until all the flatbreads are made.

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Anise-seed Bread

I generally make two versions of Anise-seed bread. One that requires double proofing and that can be baked in a regular loaf pan or a sheet pan. With the double-proof bread, I also brush the bread when it is just finished baking with a homemade orange syrup and dust it with castor sugar. It is the kind of bread that you can eat just as is.

This second version of the bread I am featuring is more of the hearty kind. It requires almost no proofing and can be ready in under 90 minutes. For this bread, you will need a 5 or 6-quart oven proof bowl/dish with a cover or a cast iron pot with a lid will do. If you don't have either, you can still make the bread. Use a deep dish and use foil to cover it.

At Christmas, Guyanese make a dish called Pepperpot and to accompany it, homemade bread is a must. You want the bread to be hearty, solid and something that you can pull apart, tear at. No dainty slicing here. While a regular white bread works very well, having Pepperpot with Anise-seed Bread to soak up that dark, velvety, liquid black gold is a something to be thankful for. The combination of spice flavorings from the Pepperpot marry well with the anise-seed.

If you're Guyanese, I know that you still have Pepperpot left over from Christmas, if not, I know that another batch will be made in time for the New Year, so have at it and make some anise-seed bread.

Anise Bread


INGREDIENTS

• 3 1/2 cups all-purpose flour, plus extra for work surface
• 3 teaspoons instant yeast
• 1/4 cup sugar
• 1/4 teaspoon fine table salt
• 1 tablespoon anise seeds
• 3 oz vegetable shortening
• 1 cup whole milk (you may need more or less depending on your location)

DIRECTIONS

1. Mix together the flour, yeast, sugar and salt. Set aside.
2. Add the shortening, anise-seed and milk to a small saucepan and heat gently to melt the shortening. Remove from the heat and let the mixture cool to 115 degrees F. This process helps to infuse the milk mixture with the anise-seed.
3. Pour the milk-shortening into the flour and mix to form a dough. Turn the dough on to a floured work surface and knead for 12 minutes. If using a mixer, use the dough hook and mix for 10 minutes.
4. Shape dough however you like. For this bread, I braided the dough, and formed it into a circle then transferred it to the pot.
5. Cover the pot/dish and leave in a warm place for 20 minutes. If you have a gas stove that has a pilot, then that is warm enough, just place the pot/dish in the oven.
6. If you had the dough resting outside of the oven, at the end of the 20 minutes, transfer it to the cold oven and turn the oven on to 400 degrees F. Set the timer for 40 minutes. At the end of the 40 minutes, remove the cover of the pot/dish so that the top of the bread can brown nicely. Bake uncovered for 5 minutes then remove from the oven.
7. Wait for 5 minutes then carefully remove the bread and place on a wire rack to cool.

GUYANESE PEPPERPOT

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TM - Garlic-butter Butterflaps & More

Get your copy of April's edition's of TASTESMONTHLY and make this Garlic Butter and these puffy, fluffy Garlic-butter Butterflaps. Let me send you a copy.

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Come get it while it's HOT!

Those of you who write, cook and do photography for publications (like I do), know that we have to test recipes long before the holidays come around and we get to eat the holiday foods way in advance of the actual occasion because we have publication deadlines to meet. I've already had my cross buns and don't think that I will be making any this week. But that's okay. I've had my fair share; I'll find something else to eat come Good Friday morning.

Before I go on to post this recipe, which I have done before, I wanted to point out a few things.

• I made two sets of Cross Buns applying different glazes, just because I wanted to.
• I used ginger in two different ways in the recipes. In one I used ground ginger and in the other I used glazed ginger that I minced up and added to the dough. 
• If you decide to use the glazed ginger, then leave out the ground ginger. Add 1/4 cup finely minced glazed ginger to the dough the same time you are adding the currants or raisins.

So as not to be confusing, I'll separate the buns by glaze.

The recipe for the dough for both Cross Buns is the same.

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CROSS BUNS

Yield: 12 

INGREDIENTS

For Dough:

• 4 cups all purpose flour, plus extra for work surface
• 1 tablespoon dry instant yeast
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon table salt
• 1/3 cups currants (or 1/2 cup raisins)
• 1 + 1/2 cups warm whole milk (110 - 115 degrees F)
• 1/2 cup white sugar (you can use regular Caribbean brown sugar if you like)

For Glaze # 1:

• 1 egg, room temperature
• 1 tablespoon water
• 1/2 cup icing/powdered sugar
• 1 tablespoon lime or lemon juice (milk or water can be substituted)

For Glaze # 2:

• 1/4 cup white granulated sugar
• 2 tablespoons water
• 1/2 cup icing/powdered sugar
• 1/4 cup whole milk

DIRECTIONS

1. Mix together the following ingredients in a large bowl: flour, yeast, cinnamon, cloves, nutmeg, ground ginger (if using), and salt. Blend well.
2. Toss in currants or raisins (and if using, minced glazed ginger). Mix to evenly disperse in flour mixture.
3. Add sugar to warm milk and stir to dissolve.
4. Make a well in the center of the flour mixture, pour in the milk-sugar mixture and bring together the wet and dry ingredients to form a dough. If the dough is dry or there's loose flour, add a little warm water until the dough comes together. Sprinkle some flour on a work surface, turn dough onto surface and knead for 5 minutes or until smooth.
5. Place the dough in a lightly oiled large bowl, dab oil all over the dough to prevent it forming a skin. Cover the bowl with plastic wrap or a tea towel and put it somewhere warm but draft-free and let rise. This should take from 1 1/2 hrs to 2 hours. The dough should more than double in size.
6. Line a baking sheet with parchment paper or lightly brush a 13 x 9-inch baking dish with oil and set aside.
7. Punch down risen dough to deflate it and cut into 12 equal pieces. Form each piece of cut dough into a tight round ball and assemble on lined baking sheet or in oiled dish. Cover, put in some place warm and let rise for 1 hour.
8. 20 minutes before the hour is up, preheat the oven to 375 degrees F.

For Glaze # 1

1. Beat together the egg and water and brush the risen buns just before adding the pan/dish to the oven.
2. Bake for 25 - 27 minutes or until brown and shiny.
3. Place pan or dish on a wire rack and let cool to room temperature.
4. Mix together the icing/powdered sugar and lime or lemon juice or which ever liquid you are using, then transfer to a piping bag or using a spoon drizzle over buns to form a cross.

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For Glaze # 2

1. Mix together the white sugar and 2 tablespoons water and brush the risen buns just before adding the pan/dish to the oven.
2. Bake buns for 12 minutes then brush again with sugar water. Bake for another 12 minutes and brush with sugar water again. At the end of the second 12 minutes of baking, brush the buns again and bake for 3 minutes and then remove from the oven. If there is any sugar water remaining, brush over the hot buns.
3. Place the pan/dish on a wire rack to cool.
4. While buns are cooling, mix together the icing/powdered sugar and milk. 
5. When the buns are still warm but not hot, pour the mixture all over the buns and use a pastry brush to distribute it. Let the icing glaze run between the buns, to the sides etc. Let it cool to room temperature and then serve.

I like to eat my Cross Buns with sharp cheddar cheese

You must check out my dear friend Alica's Cross Buns. Her dried fruits of choice are apricots and cherries and she adds lemon and orange zests to her dough - heavenly! And as if that is not enough, she glazes her picture perfect Cross Buns with apricot jam. And talk about a steady hand, go see how perfectly her buns are crossed.

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TASTESMONTHLY - July Edition

Email me for an always FREE copy of TASTESMONTHLY or subscribe with the word SUBSCRIPTION in the subject line for direct delivery to your inbox.

In this month's edition: Anise Bread, Swank (Guyanese limeade) and more.

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Cheesy Herby Toasts

It is clear that I am getting older. My tastes are changing. Things I cared little or nothing about when I was younger, I find myself enjoying these days. Like toast! But I don't want the flimsy, super soft bread that you can easily take 4 slices and squish together to resemble a decent slice. No, I want the crusty, hearty artisan-type bread. The kind of bread that you can cut your own thick meaty slices. So, I've been baking bread pretty often the past few weeks. I think that it's some kind of phase though; I know me, in a week's time the month-long bread craze will be over until it comes around again.

I don't have a toaster, but that's okay because my thick-sliced toasts cannot fit into the slender, skinny vents. Don't you dare say my toasts are overweight! :) :) I do have a griddle though as well as a cast iron skillet and tawah so getting crusty toasts is not a problem.

To make these cheesy-herby-toasts, here's what I did.

• Cut thick slices of homemade bread
• Melted some French butter (any good quality butter will do)
• Grated some sharp New Zealand cheddar cheese (use your favourite)
• And thinly sliced a couple of green onions - white and green parts

• I then heated the griddle.
• Brushed one side of each slice of bread with melted butter and added the bread, buttered side down on the griddle. The extra butter, I brushed on the top side of the bread.
• Let the bread toast until it becomes crusty, nicely brown (I don't like my toast very dark) fragrant and nutty from the butter.
• Flip the toasted side up, sprinkle with grated cheese and green onions and let it melt as the other side of the bread toasts.
• When the cheese is melted and green onions embedded, remove from the griddle and transfer to a wire rack while you finish making your cup of tea, coffee or Milo. Grab a couple of the cheesy-herby-toasts and find somewhere comfortable to enjoy them.

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Pouffy, Fluffy Bakes

By now, all of you would have seen the cover of my book - Fried (sauteed) Salt Fish with Fried Bakes. If you want to make the cover and you haven't got the book, no worries! Create these fluffy bakes, sometimes called floats right in your own home. And all you lovers of salted cod, rejoice, for you can make fried salt fish and bakes over and over again to the delight of your friends and family. Follow the links above for both recipes. And if you're unsure about how to actually fry the bakes, then check out my little home video on how to do so. Enjoy!

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Cross Buns & An Introduction

Today marks the beginning of Holy Week. And, like every special occasion, I find myself doing things and making certain foods just so that I can keep a connection to my upbringing and my family. On occasions such as these, I pick up the phone and call my mom to tell her what I'm making... reinforcing the bond. And then I'd ask what everyone else was doing, picturing everyone in my mind and wishing I was there.

I've always found Cross Buns to be blah. You? They always need something to go along with them - butter, jam or jelly. I was thrilled last year when I took the best qualities of my Butterflaps, an Amish White Bread and Coconut Turnovers and created a Cross Bun recipe that totally satisfies me. The only thing that is optional here (and that is if you want to put it over the top), is to cut the bun in half and insert a slice of aged cheddar cheese such as New Zealand or English cheddar. Sooooo good! Here's the recipe, have a go at it and let me know what you think.

And now for the introduction. Remember I told you last week that I was going to tell you about the woman in the first photograph in this post? Her name is Halcian Pierre and she blogs at Come Taste This! What an excellent name! Halcian only started blogging in January of this year, so please join me in giving her a very warm welcome to the world of food blogging; do stop by and visit and add her to your RSS feeds. A former magazine writer and journalist, Halcy as she is fondly called is in the final stages of putting together her first cookbook, What We Eating. Well, with a blog called Come Taste This, I cannot wait to find out What We Eating!

Try her recipe for Pineapple Chow. Trust me, you've never had pineapple like this before. I had it for the first time last month when I was in Trinidad.

I am sending my cross buns over to Wit, Wok & Wisdom as she is hosting her very first blog event - Let's Break Bread Together! If you have a bread post of any kind, do join in the event.

Have a great week everyone!

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Raisin Bread for Mom

When you live overseas, one often thinks of their parents back home, particularly as they get older... My mom and I chat on the phone every week, and last weekend when she told me she felt like eating raisin bread, I wished I was there to bake it for her. Read this week's column to find out how I like to have raisin bread and for the recipe. My mom is not nearby but perhaps you can make it for your mom?

This week on ABOUT.com, it is not too soon to start gathering recipes and ideas for the upcoming holidays - Thanksgiving or Christmas. Try my Sweet Potato Salad recipe instead of the usual potato salad.

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Tennis Rolls - A Guyanese Favourite

Each nation the world over has its own signature bread. The same is true for the Caribbean. We have various bread-rolls with their one-of-a-kind flavour and texture. Trinidad & Tabago has Hops Bread, Jamaica has Coco Bread, Barbados has Salt Bread and Guyana has Tennis Rolls. The Eastern Caribbean islands - St. Lucia, St. Vincent & The Grenadines, Dominica etc. each has their own bread too.

These breads, as simple as they may seem, the recipes are not easy to come by and replicating them at home is more difficult than you think. Sure you come close, but there are certain dynamics and methods employed in a commerical bakery that results in a precision that is not always achievable in the home kitchen. Read this week's column about me trying to make Tennis Rolls and for an analyzed result. The recipe for the Tennis Rolls are at the bottom of the column.

Tennis Roll and Cheese along with a cold glass of cream soda and milk is a combo that is still relished today in Guyana. We used to eat this snack in the afternoons when we'd return home from school.

This week on About.Com - the most difficult thing about cooking with salt fish (salted cod), is not knowing how to de-salt the fish. Find out how it is done here and the importance of not removing all of the salt from the fish.

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Disappointed by Cornbread

I could not believe it - the cornbread did not taste good! Sure, it looked gorgeous; it had beguiled me with its golden beauty. I had been impatiently waiting for it to cool just a little so that I could cut into it. But when I did, and when I took the first bite, I was disappointed. I tried recipes from two well-known chefs and was not satisfied with the taste. The recipes did not satisfy my taste. Find out why and share a recipe that you think will hit the spot.


To try the recipe for the cornbread with the whole corn kernels and crumbled bacon, click here.

This week on ABOUT.Com, learn about the differnt types of roti(s) - Indian-influenced flat breads that we make in the Caribbean. It is important to understand that not all roti(s) are the same and that they vary from one country to the other. When someone asks me how to make roti, I often have to ask - which type of roti?

Hope everyone is having a good weekend.

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