Barbados @ 50 - Bay Leaf

One of the amazing things about Barbados is that the island is studded with tall, sturdy, towering bay leaf trees. Also known in some other parts of the region as the spice leaf tree, or West Indian Bay Leaf, the variety of this bay leaf is superior in terms of fragrance and flavour. The leaves of some of the trees grow as long 5 inches with about 2 and 1/2 and more inches in width. Rarely do you need to use more than 1 bay leaf when you are cooking. In addition to cooking with bay leaf, teas are also made with the leaves, as well as wines and other concoctions. The aromatic leaves are also used to ward of insects - a few are thrown into cupboards and pantries.

Read more...

Guyana @ 50 - Coal Pot

There is great skill to be learnt from cooking with a coal pot. This is not cooking by numbers or by measurements of heat such as high, low, medium etc. Lighting the coals, knowing when they are hot, discerning the amount of coal required based on what is being cooked and how it is being cooked is not something that one can learn in any cookbook. You learn by seeing AND doing.

Coal Pot ©Cynthia Nelson

Read more...

Bring Home the Bacon & An Important Notice

I made bacon! Michael Ruhlman made it sound so easy. And you know what? It is! I am over the moon with happiness that I successfully made bacon at home. Me. Right here in my own kitchen. Read about my experience in this week's column. If you're up to experimenting, do give Michael's recipe a try. Look at the proof below. One thing of note. I omitted the garlic from the recipe.

This weekend (Nov 27 - 30) will be the last time I will be linking directly to my column. The newspaper I write for has decided to make their online content, a paid subscription service. I cannot say that I am in agreement with this move but it is what it is. As a result of this development, I have decided that I am going to distribute a monthly newsletter that will contain abridged versions of my column effective from January 2011, to all interested. In other words, come January 2011, my first newsletter will contain the 4 abridged versions of December's columns, February's newsletter will have January's abridged columns and so on.

In addition to the abridged columns themselves, the newsletter will include all recipes related to the columns as well as accompanying photographs. If you would like to receive my newsletter in your inbox, please email me with the word SUBSCRIBE in the subject line. Those of you who are already subscribed to my column-email need not re-subscribe, your names will automatically be included in the mailing list.

You may be wondering, what will now be featured on this blog? More food! (laugh). On a serious note, this blog will continue to be just as playful, experimental and informative of all things food related. I'll still post weekly, but instead of Saturdays, I will now post on Fridays.

I want to thank everyone for being so supportive through the years, particularly those of you who took the time to read the column. No fear though, you can still read the column, at your leisure and convenience. And, you can read 4 editions in one publication! All you have to do is to email me with the word SUBSCRIBE in the subject line. Don't forget, if you already receive my column in your inbox, you do not need to re-subscribe.

Have a great weekend everyone!

Read more...

A mental adjustment to cooking & eating

My friends, before I get to this week's column/blog post, I just thought that I'd clarify a few things based on some comments from last week's column/blog post - In Defence of All-Purpose Flour. I hope that I do not offend anyone.

• I was in no way advocating for the exclusive use of all-purpose flour, rather, I was making the point that despite the multitude of flour options we have available to us that there still is a place for all-purpose flour in our kitchens. And, to that I hold true.
• I specifically stated in my column, the context for my argument: "...and for this column, I am referring to cake flour, bread flour and pastry flour." I was not referring to the use of whole wheat flour etc.
• The fact is that for the majority of the world, all-purpose flour and other "ordinary" ingredients are the only options - as a result of availability and resources.

There, I've said my piece :)

And now on to the business of this week.

When I started the Tastes Like Home columm, I would cook regular "home" food and then cook "column" food. Two major things happened - I saw my food budget skyrocket and the joy I got from cooking began to wane. I had to make adjustments. I had to figure out a way to balance the time I spent in the kitchen and the time I had for the other aspects of my life, like my job and other interests. Long story short, I had to make some changes. I had to make a mental adjustment to cooking and eating. Click here to read this week's column about the adjustment and the explanation for the dishes shown below. The roast chicken recipe is included in the column.

Roast Chicken with Roast Potatoes & steamed Snow Peas

Roast Chicken with Stir Fry Pak Choy & Rice

Roast Chicken with Vegetable Fried Rice

Have a great weekend everyone!

Read more...

Want to make a Trini Pelau?

Ever since Guy Fieri, of Food Network visited Pam's Kitchen in Seattle, Washington, on his Diners, Drive-ins & Dives show, I've gotten lots of emails with questions and requests for Trini Pelau - one of the dishes featured. In my column this week, I have outlined in detail how to go about making this dish from selecting the ingredients to prepping to finishing the dish. Click here for the column. The recipe can be found at the bottom of the column and for a pictorial step-by-step guide, see my Trini Pelau Flicker set here.

I hope that you try this dish which is a favourite not only in Trinidad but the Caribbean. It is a one-pot dish that is sure to delight your friends and family. See also Felix's Pelau.

One of the many things I like about food blogging is discovering blogs of various cuisines, particularly those with which I am unfamiliar. Through these discoveries one thing always rings through - geographically we may be hundreds of thousands of miles apart, we may speak different languages etc. but when it comes to the food itself, we are not so vastly different for we use similar ingredients but with different methods and techniques. More importantly, such blogs are playing a vital role in recording their food culture amidst this fast-food-genetically-modified-mass-produced food era in which we find ourselves. Such blogs are to be celebrated for keeping their heritage alive.

With that said, I'd like to introduce Slovak Cooking. It is written by my newest blog friend, Lubos Brieda. Lubos takes us right into the heart of it all - his grandmother's kitchen! Go see her in action with step by step photographs on how to create many delights. This week, I am so making her Bryndza Pierogi then her Apple Pancakes, and then... okay, I have quite a few of her recipes bookmarked. Lubos thanks for leading me to your blog!

Have a great weekend everyone!

Read more...

Are you a Breadologist?

One of my best friends loves bread. Yes she is one of my tasters and enjoys the taste excursions I try to take her on, but when it comes right down to it, when I ask her what her favourite food is she will answer “bread.” I decided to sit down with my friend (I call her the Breadologist) and find out more about this deep love she has for bread. In other words, it was time for some Breadology 101. Click here to read more in this week's column. N.B. The Nigel Slater bread recipe at the bottom of the column calls for 2 teaspoons table salt and NOT 1 1/2 tablespoons salt as mentioned.

Personally, I am not a big fan of eating bread but I LOVE, LOVE, LOVE to bake all kinds of bread and share it with my friends. When I make bread, I just have one or two slices; with roti - just one and I am good. Are you like that with certain foods too, where you love to make some things but don't particularly enjoy having it regularly or none at all? You should see the long list of links I have bookmarked of breads to make :) Call me crazy.

For me, I think it is about the skill and knowledge. I like learning about new breads (all kinds) and I enjoy the challenge and thrill of making bread, watching them turn out well beyond my expectation and perfecting my skill.

I saw this yeasted flat bread, Saj Bread over at Cheesecakeforall last week and knew immediately that I had to make it. OMG! This bread (which I think of more like a roti) is very easy to make and the results thrill, for the Saj Bread is soft, tender, delicate and flexible. As Maryam suggests, you can even use it as a wrap. I made mine and had it with shrimp curry. Try, this recipe, it will not disappoint.

Jim Lahey (of No-Knead Bread fame) has his book out, aptly titled: My Bread. I've ordered it and cannot wait to bake from it. I saw his Pizza Patate (Potato Pizza) recipe in the final edition of Gourmet and made it. It's a winner! The crust, the topping, the flavour, the texture, all will have you going back for more. Again, I am not a fan of pizza but this cheese-less, tomato sauce-less pizza is the kind that I can go for. Hmmm, I'm thinking smoked salmon...

You can find the recipe as published in the magazine here. Do not cheat on the time for the potatoes to brine and follow the instructions of putting the topping right to the edge and even a little over, as the crust shrinks from the pan as it bakes.

I'm definitely making this pizza again.

This weekend has been and continues to be quite a busy one, holiday-wise: Thanksgiving last Thursday, Eid-ul-Adha on Friday and then on Monday is Barbados's Independence.

HAPPY INDEPENDENCE BARBADOS!

Read more...

About Cooking Shrimp & An apology

The other day, a friend of mine threw up her hands in exasperation and exclaimed, “I love eating shrimp but I hate cooking it! It always turns out hard!” “Ah,” I said, “that’s because you are overcooking it.” “So how long should I cook it for then?” “That depends,” I said, and explained further in this week's column.

N.B. Before attempting the dishes below, please ensure that you read my notes on cooking shrimp in the column as it gives suggested timelines and other tips.

To make: melt some butter along with oil, lots of minced garlic, hot pepper and green onions and toss with hot noodles (in this case I used Chinese Longevity Noodles).

To make: see column on how to prepare shrimp. Saute onions, garlic, hot pepper and fresh thyme then add chopped spinach and saute. Add back shrimp to pan just before the spinach is done cooking.

To make: season shrimp with lots of coarsely ground black pepper and salt. Pan fry quickly and set aside. Cook orzo, dress with marinara sauce. Add shrimp and serve.

To make: read column to prep shrimp. Saute onions, garlic, thyme, tomatoes, hot pepper then add bora (yard long bean) and saute covered on low heat until cooked through. Add back shrimp to pan just as beans are finished cooking.

To make: pan-fry shrimp and set aside. Saute onions and tomatoes along with lots of sambal. Add a little water or broth to make a thick sauce. Add back shrimp to pan, toss and let finish cooking. Be sure to read this week's column about the suggested cooking times.

To make: mix together chopped shrimp, fresh herbs, an egg, hot pepper, ginger, lemon juice, bread crumbs and make into patties. Coat with breadcrumbs, rest for at least 30 minutes and then saute (almost like a shallow fry).

Recipe here.

Pan-fried shrimp in prepartion to be added and incorported into a variety of dishes. Read this week's column for the full details.

APOLOGY

Sorry for not visiting your blog lately... I've been swamped with work and some other things. I just have enough time to post my weekly post... I hope to visit you soon. Thanks for the continued support, it is sincerely appreciated.

Read more...

A slice of this, a loaf of that and a bowl of the other

A fish-egg frittata and a non-dairy bread pudding that will make you think of Christmas cake are recipes I'm sure will enthral and delight you. And, if you're looking for a rice dish that you'd feel satisfied eating by itself, as a meal, then a bowl Lemon Rice will hit the spot. Read this week's column to find out how I came up with the idea for the fish-egg frittata and non-dairy bread pudding. Recipes for all the dishes posted today can be found at the bottom of my column, here, including my Lemon Rice adaptation. The original can be found over at The Budding Cook and on many other blogs.

Read more...

Practise is all we need

“Will the Garlic Pork taste as good as you claim?” That’s a question I was asked recently after a reader received my Garlic Pork recipe that he requested. I love these taste-challenge questions because they provide the opportunity to discuss some basic things about cooking such as taste being relative, the importance of ingredients and key to it all - practise and experience. Click here to read my two-cents in this week's column.

This Barbadian dish of Pumpkin Fritters, needs practise. Ask my friend here with whom I've shared recipes for this dish of my practises :) I've finally gotten the pumpkin fritter to the taste and texture I was looking for. Please enjoy and remember as I've indicated in this week's column, a recipe is simply a guide, adapt it to suit your taste and make it your own.

My Bajan Pumpkin Fritters

Yield: 24

1+3/4 cups grated pumpkin
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
3 tablespoons sugar
1/2 teaspoon vanilla essence
3/4 cup all purpose flour
1/2 cup oil for shallow frying

Method

1. Add pumpkin, spices, salt, sugar and essence to a bowl and mix thoroughly
2. Add flour and mix to fully incorporate
3. Heat oil in pan on medium heat until hot
4. Add batter in tablespoons (do not crowd pan) about 5 at a time. Fry on one side for 2 minutes, turn and fry about 1 - 2 minutes on the other side. Drain on paper towels. Repeat until the batter is finished
5. Serve at room temperature

Notes

• Add more sugar to the pumpkin if you'd like to make it sweeter. The variety of pumpkin I use may be different from what you have available where you are
• The taste and texture of the fritter is enhanced by the ripeness of the pumpkin
• Ensure the oil is adequately heated, you want it hot but not smoking
• This recipe was not tested with pre-cooked pumpkin or canned pumpkin

Read more...

In Love & Mahi Mahi

I'm in love with Basil, the herb, not the man. The aroma draws you in; you sniff and take deep breaths as your senses are beguiled by the bouquet. Is it clove, is it anise, is it lemon, is it... read the rest of the column here and for a pesto recipe.

Mahi Mahi is popularly known as Dolphin in Barbados. This fish is prized among locals and appears on most menus in the many restaurants across the island. I enjoy cooking fish and matching it up with different flavours that will compliment the delicacy of fish. Cooking fish is a skill that I continue to perfect each time I make it and each time it is different. Too often people tend to overcook fish, it is for that reason that I almost never order fish when eating out.

Some people get tired of only cooking fish one way and quickly become bored with fish. If you like spicy food, you'll love this dish and I'd recommend you make it with any white fish. Actually, I think that it will work with any fish, the key is not to overcook the fish when making the dish.

Pan-Seared Mahi Mahi with Sambal Sauce

INGREDIENTS

• 2 lbs Mahi Mahi steaks, pat dry
• Salt & Pepper to taste
• 2 tablespoons oil
• 1 tablespoon butter
• 2 tablespoons sambal
• 1/2 cup boiling water

METHOD

1. Season fish with salt and pepper to taste
2. Heat oil in pan until very hot but not smoking
3. Add fish to pan and let sear for 2 minutes, flip and cook the other side for 1 minute (these times will vary depending on the thickness of the cut of your fish steaks)
4. Add butter to pan to melt. Push the fish aside in the pan and tilt pan so that the butter runs to the bottom of the pan, working quickly, spoon the melted butter over the fish and then rest pan squarely on the stove
5. Add sambal to pan along with the boiling water, stir and cook for 1 minute. Taste for season and adjust if necessary
6. Sprinkle with parsely or green onions and serve with rice, pasta or mashed potatoes, or white sweet potatoes or anything you prefer

Read more...

At the heart of a row: Chicken Tikka Masala

Last week, news broke that there was a battle over who could claim ownership over Chicken Tikka Masala. Scottish Members of Parliament had invoked the wrath of Delhi historians and chefs. These Scottish MPs tabled a motion to have the dish's origin be officially recognised as Scottish through a Protected Designation of Origin. Personally, I think that this desire to hammer down the origins of Chicken Tikka Masala is part of a global trend and it is less about who created it and more about who can profit from it. Click here to read this week's column for my thoughts on this issue.

For this week's column and post, I sought to make Murgh/Chicken Tikka. Thanks to a very dear friend, Sonia, I was recently introduced to this book: Prashad - Cooking with Indian Masters. The recipe I used (Murgh Tikka) came from this book which is a gem! Thanks a mil Sonia!

This recipe is not the typical one you will find online, I cannot post it here but if you are interested in trying it, do email me.

A few weeks ago I saw this recipe for a Citrus Pudding at Patricia's blog and just could not help myself. It's really good. The next time I make it, however, I'll reduce the amount of sugar for my personal taste but my guests thoroughly enjoyed it. Here's the recipe.

Finally, I learnt this week, of the end of blog which I and many of you had grown very fond of - Sunita's World. Thanks for sharing your life and food with us my friend. As Manisha said, "I wish you many - if not more - friends in what you take up next." You will be dearly missed.

Read more...

Haitian Griot (Fried Pork) & Accra

United by a complex history, the Caribbean is made up of four parts – the English-speaking Caribbean, the Dutch Caribbean, the Spanish Caribbean and the French Caribbean. While there are many similarities in the ingredients we use, some techniques and methods of preparation are as varied as the languages spoken. First colonised by the Spanish and then the French, the Haitian cuisine is a uniquely created cuisine that displays various nuances of Spanish, French and African cooking through its ingredients and methods of preparation. I invite you to read this week's column which gives some insight into Caribbean cuisine; learn about Haitian Griot Pork and Haitian Accra. When you make these two dishes I am sure they will delight you, your family and friends. And so without further ado, here again is this week's column. The recipe for the Griot can be found at the bottom of the column and here's the link to the Accra recipe. Enjoy!

Read more...

Cooking... In Someone else's Kitchen

I spent several weeks with a friend in the USA and of course, I cooked. I felt totally off my cooking game. The simplest of tasks had me questioning my cooking skills. I found myself scorching things, burning things, under cooking some dishes and over cooking others. I have always felt that a good cook is one who is able to adapt to various cooking environments. I began to ask myself, if I was having so much trouble in this new kitchen… really… how good a cook am I? (Cue the dramatic music) Click here for the column and find out how things went.

These Plantain-Sausage Rolls are easy to make and delicious anytime. Here's what you'll need: ripe plantains (look for the ones that the skins have started to darken), your favourite uncooked sausage links, nuts of your choice ground finely but with a little texture. Bamboo toothpicks.

And here's now to make them:

1. Cook the sausages first as they will take the longest. Let cool to handle and slice into 1/4 to 1/2 inch thick rounds. Set aside.
2. Peel and slice the plantains and pan fry them. Working with them still warm, take one piece of sausage, place on the plantain and roll from one end to the other, roll in ground nuts, secure with toothpick and set aside. Repeat until all the sausages are used up. If you have plantains remaining, just roll them up, roll in nuts, secure with toothpicks and serve; or, you can elinimate the nuts altogether for those with allergies.

HAPPY INDEPENDENCE TO ALL MY AMERICAN FRIENDS AND READERS!

Read more...