Pasta with Short Ribs

I prefer eating pasta with fresh herb or vegetables sauces and definitely with meat sauces. Or better yet, pasta lightly dressed with excellent Olive Oil flavoured with garlic and salt and pepper is all I need. My indifference to milky-creamy-cheesey-sauces has nothing to do with my being lactose intolerant, I just prefer pasta sauces devoid of dairy products. I don't even bother with the generous showering of freshly grated parmesan cheese to finish the dish.

This short ribs pasta dish has intense flavour from the meat as the sauce is cooked down until it comes thick and glossy. The meat is shredded and added back to the sauce and then everything is tossed together, a generous addition of parsley for freshness and thinly sliced chili for some heat and this will dish have you returning for seconds. Get the recipe here.

Happy Weekend Everyone!

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Missing in Action

I know. I know. The weekend came and went and not a peep out of me on this blog. I'll be honest with you, I was too tired to post.

I have a bone to pick with techie people. Ever so often as the technology advances they change things and tout that it is improved and better, but you know what? It is improved and better for them because they are so savvy with the technical stuff. They fail to realize that the majority of us that actually use the products and programs they create may not be wise-cracking-technophiles like them! So what they think is easy is not really easy for the rest of us. What they think is intuitive is not necessarily so. We, unlike them do not work and function in a high-tech environment like they do all the time, day in and day out; we go to it when we need it. It really ticks me off when they mess with the damn things so much than rather than help or make life easy for the user it ends up frustrating and angering us.

End of rant.

Apart from the whole technology thing, I've been busy coordinating with my publishers and the organizers of my upcoming book signing and book launch in Guyana that is slated for this weekend.

The book signing is on Saturday, Feb 19 at Austin's Book Services from 10.30 a.m. to 1 p.m. and the book launch is on Sunday, February 20 at Herdmanston Lodge at 10 a.m. If you read this blog and you live in Guyana or have relatives and friends there, please share the information with them.

I'll try to take as many photographs as I can, to share with you. In the mean time, you can feast on some pasta and basil pesto, and for a twist to things, chop up some sweet ripe tomatoes and toss it on top. That's the kind of fast food I've been having these days.

I'll post next weekend, until then, do be good.

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Let the Sun work - Red Pepper Flakes & Dried Limes

It has been so hot these days - but while I retreat indoors with the fans working overtime, I've been letting the sun do some work! Drying hot peppers to make pepper flakes and experimenting by drying limes! Read this week's column to learn more about red pepper flakes and how to go about making your own.

I dried three types of peppers to make 3 sets of pepper flakes, each with varying degrees of heat.

As you know, my love for food is universal. A couple of years ago, I had my first taste of Persian food and fell in love - again. One of the dishes I had was Qormeh Sabzi - an stew of herbs, lamb and kidney beans flavoured with dried limes (more about this in future column). That was my first experience tasting and eating dried limes... and it was heavenly.

Knowing that I would be experimenting with cooking Persian food, I bought a packet of dried limes while on my travels, but that soon ran out. I decided that I'd try drying my own limes. The experiment was successful but I found that it took way too long for the limes to dry - almost 3 months (sun-drying). At the end of the 3 months, I ended up with only half of the number of limes I originally set out to dry. Some of the limes started to rot during the drying process and were discarded. I think I'll buy at least 2 packets the next time so that I'll have enough to last me for a while. Once dried, the limes can last for up to 2 years! I read somewhere that the limes are boiled first then set to dry but I put mine to dry soon after picking.

Tis the season for making pickles, let them cook in the sun too!

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A craving satisfied & An inspired Pumpkin Punch

When I saw Syrie's pasta post in January, my mind quickly turned to Jamie Oliver's Spaghetti with Anchovies, Dried Chilli and Pangritata recipe that I had bookmarked years ago (The Return of the Naked Chef). Though I love pasta, I don't make it often and when I do, I like it to be exceptional, which in my case means simple with a few quality ingredients. I prefer pasta dishes that are not heavily sauced, so this recipe suited me just fine.

See Syrie's recipe to make this dish for two. However, for the pangritata and shrimp, here's what to do.

PANGRITATA

Ingredients

3 - 4 tablespoons olive oil
3/4 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh thyme or parsley
1 clove garlic, chopped
Salt and pepper

Directions

1. Add the oil to a fry pan and heat gently
2. Add the breadcrumbs, thyme, and garlic. Toss to mix and let toast until crisp gently browned (or to your desire). Season with salt and pepper and spread on paper towels until ready to use
3. Sprinkle liberally over the dish and serve

Note: do not turn away while the breadcrumbs are toasting, it cooks and browns in very little time. Ensure that you are toasting with gentle heat.

PAN-SEARED SHRIMP

Ingredients

6 jumbo shrimp, clean and de-veined
2 tablespoons oil
Salt and pepper to taste

Directions

1. Season shrimp with salt and pepper to taste
2. Heat pan on medium heat and add oil
3. Add shrimp and let cook for 1 + 1/2 minute on one side. Flip and cook for another 1 + 1/2 minute on the other side
4. Remove from pan and set aside
5. Add to pasta when ready to serve

Here are some other pasta dishes you may like to try: Kit's Chow, Tigerfish, Cinnamon Girl & Soup Belly.

Now about this Pumpkin Punch. My good friend Felix is always showcasing what I like to call real food. It's everyday food that is nutritious and it's food that lies at the heart of good homecooking. So, today I offer you two versions of pumpkin punch, you can make it Felix's way or my way. The main differences are: he cooked his pumpkin, I didn't. He added sugar, milk and condensed milk, I only added condensed milk which did dual duty for me - added the creaminess of milk and the sugar to sweeten.

For my recipe, see this week's column. And for Felix's recipe, click here.

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In touch with my senses... eating with my hands

There is something earthly and sensual about eating with my hands. It allows me to engage with my food intimately in a way that no knife, fork or spoon can. This style of eating indelibly marks me as a product of the multi-cultural society to which I proudly belong. And I wouldn't have it any other way.

Eating with my hands was not always a given though... my mom insisted that we conform to the British notions of what was proper table and dining practices... Click here to read this week's column.

I am not really a snack person but of late I find myself wanting to nibble at something. I generally have fruit and that's great, but at times I'd like something different and preferably savoury. I opted for savoury biscotti given that I can make a batch and store it at room temperature in an air-tight jar. I had made cheese biscotti before but this time I added dried cranberries for a little bit of sweetness to contrast with the savoury, and, for some added chew.

Cheese & Cranberry Biscotti

Ingredients

2 + 3/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon freshly ground black pepper
1/2 teaspoon red chili flakes
3/4 teaspoon salt
1/2 teaspoon granulated sugar
8 oz sharp cheddar cheese, grated
1 cup dried cranberries
1/3 cup whole milk
3 large eggs, room temperature
2 teaspoons canola oil

Directions

1. Preheat oven to 350 degrees F
2. Add the flour, baking powder, black pepper, chili flakes, salt, sugar, cheese and cranberries to a large bowl and mix thoroughly
3. Add milk, eggs and oil to a measuring cup or bowl and whisk thoroughly
4. Make a well in the center of the dry ingredients and pour in the milk-egg-oil mixture and knead gently and quickly; do not over knead. The mixture will be crumbly
5. Divide the dough in half and form each half into an 8-inch log; place the logs 5 inches apart on a parchment-lined baking sheet. Flatten the top of the dough a little
6. Bake for 30 minutes
7. Remove biscotti from oven and let cool on a wire rack for 20 minutes. Meanwhile, reduce the oven to 325 degrees F
8. Slice the biscotti diagonally (about 1/2 inch slices) with a bread knife
9. Assemble on parchment lined baking sheets and bake for 10 - 15 minutes on one side, flip them over and bake for another 10 - 15 minutes (the time varies depending on how crunchy you want your biscotti)
10. Cool completely on wire racks and store in an artight container

Inspired by the Zen Chef, I made these pea pancakes a while back and thought I'd share it with you today because I think that it is "pretty" food and would be nice to serve for Valentine's. Zen served his pea pancakes with smoked salmon, creme fraiche and meyer lemon. I used spicy chorizo sausages to contrast with the sweetness of the pea pancakes. Click here for the recipe.

Happy weekend everyone!

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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!

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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.

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Set, Pickled, Packed & Frozen

I am rich with the bounty of the season! My freezer, refrigerator, pantry and countertop are looking mighty attractive with all the goodies that have been entrusted to them. What about you? Click here for more in this week's column.

Onions have been pickled. Scroll down to the bottom of the column for my recipe.

Manisha's lime and lemon pickles are set and cooking in the hot Caribbean sun!

Guava and passion fruit pulp have been bagged and frozen.

Sauces have been made and bottled.

These days I am swamped with projects and work and don't get a chance to participate in blog events. However, I am sending the photograph below to Jugalbandi's CLICK. The theme is Heirloom. Actually, they are hosting two events in tandem - Monthly Mingle & CLICK, the theme for both events are the same but the rules differ. My entry is specifically for CLICK.

This is what we (in Guyana) call a lorha & sil (I'm currently working on an article about its use). I am not sure if it is called the same thing in Trinidad & Tobago. Chennette? Around the world, there are similar stones in various shapes, sizes and textures that are used for grinding. In some parts of India it is known as a sil batta. The stones are used to grind spices, herbs and various other things to a paste and very fine texture. Here it is being used to grind coconut choka.

LORHA & SIL

We are in the age of the food processor and coffee grinder (excellent for grinding spices) and so, though a few households still have these, they are discarded and rarely in use.

Ramadan Mubarak! - To all my family, friends and readers of this blog that are observing the holy month.

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Lunch in the Caribbean

Breakfast we can forego, mid-morning snack, tea and dinner we can miss or have something light, but not lunch. We want it heavy and we want it hearty. We want real food.

Coming from such a lunch-eating background then, read about an invitation to lunch I had in the USA several years ago that left me hungry and frustrated.

In Barbados, Lasagna Bolognese makes a daily appearance on the many lunch-buffet tables.

Thanks Marie and Maryann for sharing your thoughts and recipes for review.

Spinach (bhajee) rice is a favourite of mine and I first had it for lunch in Trinidad. Bounjal baby-shrimp is very popular in certain parts of the region also and is served with plain white rice or alongside dhal and rice.

Recipe for the lasagne can be found at the bottom of the column. For the spinach rice and bounjal shrimp, please do not hesitate to email me.

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An Italian Challenge

For almost two years now, I’ve had a note written in my ideas-book, to try making Risotto. Each week I’d look at the note and quickly turn the page out of fear, fear on two levels - fair of failure and fear of not liking it after standing at my stove for over half an hour cooking the Risotto. You see, the first time I had Risotto, several years ago, it was pasty and bland... Click here to read the rest of the column. The recipe can be found at the bottom of the column.

Such simple and few ingredients...

Yield this Shrimp Risotto

With my leftover Risotto, I made Risotto Balls (Arancini)

I figured that since I was making Italian food, why not go all the way and make something sweet too, and so I made her Ricotta Fritters. Instead of Grand Mariner, I used some world-class aged Caribbean dark rum along with lemon zest. Click here for Marie's Recipe. Again, please take her advice: have company over that is, of course, if you're not ashamed to admit how many of these soft, delicate, melt-in-your mouth fritters you've had. I know, I speak from experience (lol).

Look at how fluffy the inside is

Have a great weekend and a productive week!

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