Day 1: Starters Ideas

Today begins a 7-part series ahead of the holidays, with a few ideas of things to try for the big holiday meal. Here are 2 starters.

Recipe: Bacon-wrapped (Ripe) Plantains

This other recipe of cheesy-garlicky mashed potatoes stuffed in small Spanish peppers can also work as a side dish. I got the small ones making them perfectly sized for a starter. As you will see in the recipe, there are ideas for other things that you can stuff the peppers with - rice, meat, etc.

Recipe: Potato-stuffed Peppers

Tomorrow, Day 2: Pumpkin-Rosemary Rolls and Garlic Butter Pull-apart Bread.

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Guyana @ 50 - Roti

In Guyana we make several types of roti(s), and though the influence is from India, we have definitely put our stamp on this favourite flat bread with the use of leavening agents such as powder and yeast, depending on the type of roti made. We also mostly use all-purpose flour for our roti(s) even though wholewheat roti(s), especially sada are increasingly popular.

Our roti(s) are plain such as our Paratha or Dosti roti or they can be stuffed as is the case with our Dhal Puri and Aloo (potato) roti. Potato roti is one of those roti(s) that is meant to be eaten on its own due to the savoury spiced filling of mashed potatoes.

The photograph of this the 31st day of the Guyana @ 50 Food Photo Project shows potato roti being cooked on a tawah.

Potato Roti Cooking ©Cynthia Nelson

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Breakfast Potatoes

Hi Everyone,

I trust that 2015 has been treating you well so far.

If you've been following this blog for a while, you will know that I am not big on making resolutions, but every now and then, throughout the year, I make an attempt to eat breakfast. I am the kind of person that wants to wake up each morning and be surprised by what I find on my plate for breakfast. While I am quite content to eat the same thing 2 to 3 days in a row for lunch or dinner, that is not the case when it comes to breakfast. I seek variety: savoury and sweet (more savoury), heavy and light, liquid and solids.

Here's the thing, because I want breakfast to be a surprise and something different daily, I find that I cannot plan what I want to have for breakfast the day or night before, this generally results in me not having breakfast at all. If I am not rushing to get out of the house, invariably, I'll have tea.

The other day I got up and felt like eating potatoes for breakfast. Ah, a rare occasion that I actually knew what I wanted to eat for breakfast. These potatoes were done cooking in under half an hour. I like that.

There's no particular recipe. All you need are potatoes, oil or butter if you prefer, salt and pepper. I used a dry all purpose seasoning for my potatoes and finished them off with chopped chives.

Scrub or peel some potatoes and dice them

Heat a pan (cast iron works great) with 2 tablespoons oil until smoking hot and add the potatoes to the pan and spread it out in an even layer. Do not touch it, let it cook for 5 minutes to get brown on the parts that are in direct contact with the pan

Meanwhile, sprinkle the seasoning along with some salt and freshly ground black pepper

Toss the potatoes to let other pieces brown. Let it cook for another 5 minutes

Cover the pan, turn the heat to low and let steam-cook for 15 minutes. Remove the cover, shut off the heat and garnish with chives or thinly sliced green onions

I had mine with a fried egg.

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Calamansi-Soy Roast Potatoes

The first time I discovered calamansi limes was purely by accident. It was about 25 years ago back home in Guyana. I went to the market and among the things I bought that day were limes. I was pleasantly surprised later in the day when I cut into the limes to find the insides a deep, orange colour and very juicy. It was sweet and tart at the same time and the fragrant aroma was like a combination of tangerine, orange and lime. Back then I used it to make drink and with seafood but never ventured to do anything else with the calamansi.

I couldn't remember the vendor from whom I had purchased the calamansi limes but every time I went to the market I kept hoping that I'd be able to find them again. I never did. The only other times I would get calamansi is when I'd buy at farmers' markets overseas.

A little over a month ago, on one of my regular trips to the market here in Barbados, and one of my farmer friends gave me a few limes he said that his neighbour gave him. I came home and cut open the limes and was overjoyed when I saw the bright, fruity orange colour. This time I knew I was going to put the calamansi to use in savoury preparations.

First, I baked chicken that I had marinated overnight with calamansi juice, soy sauce, garlic and minced hot pepper (I'll share those pics with you soon) and then on another occasion I made these Calamansi-Soy Sauce Roast Potatoes. The flavour was wonderfully savoury and more than anything else, the colour of the potatoes from the calamansi juice made the roast potatoes extremely attractive. Wouldn't you agree?

There is nothing exacting about what I did, therefore it is not like a "formal" recipe. Here's what to do.

1. Start by squeezing the juice from a few of the calamansi limes and strain it to remove the pulp, however, rub the pulp against the sieve to extract the extra juice.
2. Pour the juice into a large cup a small bowl. Add regular soy sauce and taste the sauce as you go along. It is a really something that you make to suit your taste. The flavour should be savoury and citrus-y. Whisk the two ingredients together along with a little pepper sauce. Set aside to meld.
3. Scrub some potatoes. I prefer a russet/Idaho potato for this dish. A floury potatoes works best. When you're done scrubbing the potatoes, steam them for 12 - 15 minutes or until you can insert a knife with some resistance. Think of it as the potatoes being just about half-cooked. You can also cook the potatoes by peeling and parboiling them.
4. While the potatoes are steaming, preheat the oven to 400 degrees F.
5. When the potatoes are done steaming, using a thick cloth kitchen towel to shield your hand, quickly peel the potatoes. Slice them into quarters or large chunks and add them to a large bowl. Pour enough of the calamansi-soy sauce over the potatoes to coat them well and toss gently to mix and coat. You want to do this when the potatoes are hot so that they can start to absorb the marinade.
6. Drizzle a cast iron skillet with oil to coat the entire surface. Transfer the potatoes and any residual marinade from the bowl (do not add extra) to the pan and spread the potatoes out in an even layer. Drizzle the top of the potatoes with oil and put the pan in the oven.
7. Roast the potatoes for 25 minutes then remove the pan, flip the potatoes over and roast for another 25 minutes or until the outside of the potatoes are crusty.
8. Serve as a side dish.

Calamansi limes play an influential role in Filipino cuisine. Read about other uses and benefits of the limes here.

The first blog that I learnt about real Filipino home cooking, was my friend Marvin's Burnt Lumpia. That man can do some things with pork - from nose to tail! Two other outstanding Filipino food blogs from which I continue to learn and thoroughly enjoy are CASA Veneracion and Jun-Blog. Check them out!

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Boil 'em, Smash 'em, Roast 'em

Taters... remember Samwise Gamgee in The Lord Of The Rings (Two Towers), when he talked about taters...? Po-tay-toes! He stresses to Gollum, "boil 'em, mash 'em, stick 'em in a stew...". Like Samwise, I too love some taters.

I wanted to do something different with the potatoes for Sunday lunch and this is what I did.

1. Preheat oven to 400 degrees F. A cast iron skillet works great for this but any oven-proof pan would do. Let the pan get really hot. 
2. Season the potatoes with freshly ground black pepper and a little salt (remember you would have cooked the potatoes in salted water; skip the salt if it is not necessary).
3. Carefully remove the pan from the oven, drizzle all over with oil, add potatoes and press in to the pan to sear.
4. Return pan with potatoes to the oven.

Get a closer look at the crust

Seasonings/Flavourings

• Instead of oil, you can use the drippings from your roast.
• Toss and add chopped fresh herbs such as thyme, rosemary, oregano or marjoram to the potatoes.
• Roasted garlic.

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Egg & Chips

One afternoon I went over to visit some family friends. Before I go on, I should tell you that they are retired. Like so many Caribbean folks, back in the 50s - 70s, especially nurses, Adele & Ivan had set sail on one of those many ships to go and work in the medical field in England, (in-GEER-land) as some would say (smile). Anyway, on that fine afternoon, I dropped in to say hello. As ever, whenever you visit the home of Caribbean folks, especially if they are of a particular generation, the first thing they do is to insist that you be fed. You must have something to eat or drink. It could be a whole meal, a snack, anything. It was no different on the afternoon I stopped by.

They were just about to sit down for a bite and a spot of tea. I saw Adele's plate of Egg & Chips and immediately felt hungry. I was more intrigued by the combination. Know this, I love chips but I had never thought to have them with eggs. What a great idea! That afternoon, I did not have to be asked twice if I needed something to eat nor did I need persuading to have just a little bite. I was hungry to try this combo!

As I finished the last chip and after taking a sip of tea, I asked Adele & Ivan how they came about this combination of having chips with eggs. I was quickly corrected, egg and chips. You see, there is a particular order of saying name of the dish. They went on to explain that "egg and chips" is a very popular low-cost meal that's eaten at tea time in England. The term working-class came up but given that that term is relative depending on which part of the world you are, they preferred that I explained it as such: low-cost, a budget meal. You can read more about it here.

Whether it's low-class, working class, low cost or a budget meal, let me tell you, a plate of egg and chips hits the spot - breakfast, lunch or dinner and anything in between. To feel less guilty about the chips, I baked them rather than fry them. I can't remember the last day I fried chips, I always make it in the oven. Oh but the fried chips are really good aren't they? They're definitely something special.

Making oven fries are easy and dressing them up with herbs or spices really takes the chip into a different realm.

GARLIC CILANTRO FRIES

INGREDIENTS

• 2 lbs potatoes - Idaho or Yukon Gold which ever you prefer, scrubbed and cut into french fries, wedges or thick-cut chips
• Vegetable oil
• Salt and pepper to taste
• 1 heaped teaspoon granulated garlic
• 1/3 cup finely chopped cilantro (coriander)

DIRECTIONS

1. Bring a large pot of water to a boil, meanwhile, preheat oven to 400 degrees F.
2. Insert a wire rack into an 18 x 13 sheet pan and set aside.
3. When the water comes to a boil, salt the water.
4. Add the potatoes to the boiling water and cook for 3 minutes. Time starts when the water comes back to a boil.
5. Drain potatoes well and blot off excess water with paper towels. Transfer the potatoes to a large bowl.
6. Drizzle oil all over potatoes, sprinkle black pepper and granulated garlic, toss gently to mix and coat.
7. Spread potatoes out in a single layer on wire rack and place in oven.
8. Roast for 30 minutes or until potatoes are deep golden with some gently browned edges.
9. Remove the pan from the oven. Carefully and quickly remove the rack and transfer the chips to a large bowl, sprinkle the cilantro all over the chips and toss to coat.
10. Serve with fried eggs.

NOTES

• Roasting the potatoes on the wire rack helps the heat to circulate evenly all around the potatoes and prevents you from having to tossing the potatoes half way through the cooking process. However, if you do not have a wire rack (aka cooling rack), add the potatoes directly to the sheet pan and toss the potatoes half way through the cooking process.
• You can use parsley instead of cilantro if you like.
• Fresh herbs such as thyme, rosemary, marjoram and oregano can be minced and be added to the potatoes at stage # 6 to give you flavoured chips. Or you can add cumin (ground and or ground), garam masala or your favourite dried spice mix.
• The potatoes should be adequately salted from being cooked in the salted water so there should be no need to add more.

Enjoy!

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Another kind of Roti & Curry

When I first read about Tashreeb Dijaai - an Iraqi-styled stewed chicken, it immediately made me think of a very Caribbean dish of curry and roti. Everything about this dish was different, the flavour, taste and even the way in which it is served.

The spice mixture added a new dimension to the curry and the addition of sumac, made this uniquely delicious. Here in the Caribbean, roti and curry, as a dish, is served two ways: The curry in one plate and the roti in a separate plate; the other way is the curry, encased/wrapped in the roti. I love the way in which Tashreeb Dijaai is served - the roti is torn and laid at the bottom of the plate, the gravy/sauce from the curry is then drizzled generously over the roti and the meat and potatoes piled on. Oh gosh, just writing about it is making me hungry. The roti becomes wet and pregnant with the spiced, savoury sauce and each morsel leaves you wanting more.

Don't even think of eating this meal with a knife and fork, get in touch with your food and eat with your hands! It's so good! Click here for the recipe. Don't worry if you can't find all of the ingredients, just make it.

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Two Breakfast Potatoes

It's a new year but that does not mean that we do not continue to struggle with old issues. In my case, the all-important meal of breakfast. Staying resolute on the savoury side of things, I share with you two recipes for potatoes that can be served for breakfast. In fact, in some countries in the Caribbean, the fried (sauteed) potatoes makes a regular appearance at breakfast and is usually eaten with Caribbean Paratha Roti.

These fried potatoes are not only made for breakfast but also for lunch and dinner. When made for lunch, it is eaten with rice and some pepper sauce or some sort of pickle.

Fried (Sauteed) Potatoes

INGREDIENTS

2 tablespoons oil

1/2 cup sliced onions

2 cloves garlic, crushed

2 large potatoes, sliced thinly (Yukon Gold or Russet)

Salt and pepper to taste

1/3 cup chopped cilantro (coriander), divided

DIRECTIONS

1. Heat oil in a pan (cast iron works great).
2. Add onions and saute until translucent.
3. Toss in garlic and sprinkle with salt and pepper. Let cook for 1 minute.
4. Add potatoes, along with half of the cilantro and season with salt and pepper to taste. Toss to mix, cover pan and reduce heat to low. Let cook covered for 20 minutes.
5. Raise heat to high, remove the cover and gently toss potatoes. Sprinkle the remaining cilantro and let cook for another 5 minutes until the bottom starts to caramelize and any liquid gathered, evaporates.
6. Serve with rice, roti, bread or bakes.

This second recipe requires a quick parboil of the potatoes and pan-roasting right on the stove top. Come on, it's breakfast and I want it quick. I don't have time to preheat the oven. I threw in some green onions for a little mild herb flavour. You can use any herbs of your choice. Use a pinch of spice if you like - cumin works great or some garam masala.

Pan-Roasted Breakfast Potatoes

INGREDIENTS

Water

Salt to taste

2 large potatoes, peeled and diced (use a potato of your choice)

2 tablespoons oil

Ground black pepper to taste

2 stalks green onions thinly sliced, white and green parts

DIRECTIONS

1. Add water to a medium sauce pot, cover and bring to a boil. When the water comes to a boil. Salt the water.
2. Add diced potatoes and let cook for 2 - 3 minutes. Drain thoroughly.
3. Meanwhile, heat oil in cast iron skillet until very hot but not smoking
4. Toss in potatoes and spread out in an even layer. Sprinkle with black pepper. Reduce heat to medium and let cook for 5 - 6 minutes.
5. Sprinkle green onions over potatoes and toss and let cook for a further 3 - 4 minutes or until cooked through. Serve immediately.

These never made it to the table, I stood at the kitchen counter nibbling while my tea was steeping.

Effective from this week, on About.Com, I'm presenting you with some hearty soups to warm you up this cold winter. For those of you enjoying the tropics, it's a change of pace from all the holiday foods. Today, we start with Beef Soup - made hearty with sweet potatoes, ripe plantains, pumpkin and dumplings.

Happy Weekend!

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An Idea Worth Repeating

Four ingredients are all that is needed to make Pommes Anna, a simple, yet elegant side dish. Potatoes, butter, salt and pepper come together and create a crisp and creamy mouthful that's sure to please all potato lovers.

The first time I made and serve this dish, I noticed that people were enviously looking at those who still had pieces of the crust on their plates - nibbling and savouring each morsel. Now I know that it is always a good idea to serve holiday meals communal style, after all, it is about being together, sharing together and eating together. However, I don't think that it will hurt if some of the dishes are made and served individually, such as these Mini Pommes Anna. This way, everyone gets their own stack of crusty and creamy potatoes.

I say that this is an idea worth repeating because I first saw these mini delights over at Bakers Royale. I thought it such a great idea, hence my repeating it here.

No cast iron pan needed for this recipe, you make these beauties right in your muffin pans! Get the recipe here. Please note that I significantly reduced the amount of salt than that stated in the recipe.

THIS WEEK ON ABOUT.COM

Coconuts, as you know, are used widely in Caribbean cuisine. Learn more about using this ingredient in its various forms - fresh, canned, powdered and desiccated. Depending on which form you are using it, the application can vary.

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What is Allspice?

Contrary to popular belief, Allspice is not a ground up mixture of cinnamon, cloves and nutmeg. It is a spice all by it self. Read this week's column to find out more about this dried unripe berry that is a major export from Jamaica and how you can use it.

Jamaica Pepper, English Spice, Clover Pepper, Myrtle Pepper and Pimento are a few of the other names given to Allspice.

This week on ABOUT.Com.

Want to make these Potato Balls that are a street food in certain parts of the Caribbean? Then get the recipe here. If you have left over mashed potatoes, you can certainly doctor them up and makes these babies.

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Eating at Home & Jamie's Asparagus Potato Tart

This week I'm writing to you from Guyana. I am here for 2 weeks and the eating has been interesting. The food scene continues to rapidly expand with numerous eating establishments that can be found all around. Unfortunately, with the expansion, there has been a lapse in the quality of flavour and taste of many things. I have been asking around for recommendations and the response has been incredibly varied. There have been hits and misses as indicated in this week's column.

Simplicity still rules the day such as these bakes and eggs.

**************

There are some chefs who make their food really accessible. By that I mean that it is easy to replicate their recipes in your own kitchen at home. And the best part is that the results surprise and delight. One such chef is Jamie Oliver. I love, love, love his simple, straight forward approach to food. When I saw his recipe for Asparagus Potato Tart I know that it was a must-make.

I do not have a tart pan, yet, so I made mine in two mini loaf pans. The recipe is exactly as stated here. The only thing is that the baking time took longer because I did not use a tart pan. The baking time in the loaf pan is 30 - 40 minutes.

Serve as suggested, with a salad.

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WANTED: A cook to make breakfast

I am serious. I don't know how much longer I can put up with preparing breakfast. Read this week's column and find out what has prompted me to make an earnest effort at eating breakfast. And be sure to check out my lofty aspirations that are not working for me! Then, if you're up to it, apply for the job. Click here for the column.

My efforts have been many and varied. Kinda how I like breakfast - if I am to commit to it.


Mini pancakes with smoked salmon and scrambled eggs

Fried ripe plantains

Stewed apples and yogurt or Plum (or any fruit) compote with yogurt

Roast Potatoes

Potato Choka & Sada Roti

And yes, oh gosh yes, I like a hot cooked meal for breakfast and a fish curry hits the spot every time!

All of these dishes are pretty straight forward (I think), but if anyone needs a recipe, drop me a line.

P.S. I know that you have not been seeing me visiting your blog lately. I am currently swamped with grading of papers etc and hopefully, soon, I'll come see you. Thank you for stopping by.

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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!

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Of Sponge Cakes & Pound Cakes. And, would you like a Potato Cake?

In Guyana we refer to the Pound Cake as Sponge Cake. So, every time I get a request for a "Guyanese Sponge Cake", I take the opportunity to point out that what we think of as a Sponge Cake is really a Pound Cake. The two cakes are different, in many ways. Read this week's column to learn of the differences and for a recipe to try making your own Sponge Cake. It is a cake that takes some skill so don't be frustrated if it does not turn out right the first time. Ask my friend at A to Z Cookbook.

Here's the one I made for this week's column that had a height of approximately 3 and a 1/2 inches. The plate hides some of the height. The column and recipe discuss the stages with indepth notes and tips.

I served mine two ways - dusted with confectioner's sugar and with a fruit compote.

Check out these bloggers for their sponge cakes:

Farida's Classic Sponge Cake
Nic's Strawberry-Cream Cake
Mansi's Sponge Cake
Madhuram's Vegan Sponge Cake

Still on the theme of cakes, though this is a different kind of cake, Thomas Keller's Scallion Potato Cakes are a treat and if you like immature onions as much as I do, then you have to try this recipe here at Sea Salt with Food.

I havled the recipe and made 3 pancakes. Crunchy on the outside, delicate on the inside.

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