Have A Cookie

This cookie ain't gonna crumble. This cookie ain't hard or crisp. This cookie is soft and chewy. Plumbed up with a generous helping of rum-swollen raisins, this cookie makes you think you are having a delightful taste Caribbean Christmas cake.

Look at the cookies - they look as if there's chocolate in the mixture right? Nope.That rich dark colour and flavour is from West Indian molasses made from sugar cane. You won't get the same results using molasses made from beet juice or burnt sugar.

Recipe: Oatmeal-Raisin Cookies

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Satisfying A Taste: Aniseed Biscotti

The other day, a food-in (Guyanese term for foodie) friend was sharing with me the pleasures of eating Guyanese-style Aniseed Biscuits. I have to confess - my memory of the biscuit was not as vivid as his; I vaguely remember large brown flat biscuits with crinkled edges. The biscuits were hard and crisp, they were often broken into pieces when given to us as children.

I've been looking for a recipe for the Guyanese Aniseed Biscuit but I've had no luck so far. If you have one, please share. While looking, I did come across recipes from other countries for aniseed biscuits and cookies; seems to be a popular flavour.

Using my basic biscotti recipe, I added aniseed and it satisfied by craving for the taste of aniseed biscuit. I shared these with Guyanese friends living here in Barbados. When I opened the glass jar in which the biscuits were stored, they said the whiff of aniseed transported them back to a place and time of their childhood in Guyana. Click here for the recipe.

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Ditch The Mayo For This Egg Salad

Creamy with a hint of inherent sweetness, avocados make an excellent substitute for mayonnaise for certain salads. Coleslaw, tuna, potato, and egg salads are among my favorites to use this fruit as a cream-based dressing. Sometimes I add it 2 ways - as a dressing and as one of the main ingredients by cutting the avocados into chunks or slices.

This salad is certainly a different kind of green eggs.

Click here for the recipe.

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Sweet & Spicy - Bengali Mango Chutney

As much as I love ripe mangoes, I prefer them uncooked. Ice cream, sorbets, fresh tarts, juices, punches, yes, but not in quick breads, scones, cakes, jam etc. Now green mangoes are different, love them in curries, fresh, and cooked chutneys, like Guyanese sour and achar. A few years ago I came across a photograph of Bengali-style mango chutney and since then I have been hooked. Every mango season, I make this a few times to snack on. The combination of sweet, salt and spiciness from the (pepper) heat and spices always has me licking my fingers and the bowl.

In my version of the recipe I use 2 types of mangoes - turning and half ripe. Both types are explained in the recipe.

This type of chutney is not a condiment to be eaten on the side with your food. It is a stand-alone dish served as one of the courses towards the end of a multi-course traditional Bengali meal. This style of chutney is served in the syrup course just before dessert, acting as a palate cleanser. Though the chutney can be made with other fresh fruits such as tamarind and tomatoes, mangoes are a popular choice.

Try the recipe and let me know what you think. Be sure to read the cooking notes. Make a large batch for all the spicy mango lovers around you. Leftovers keep well for weeks in the refrigerator in an airtight container.

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A Delicious Mash-up

Cassava/yucca plays a huge part in Caribbean cuisine especially in South America and it is my favourite ground provision. It is also one of those starches that works well for both sweet and savoury preparations. There is nothing quite like a warm thick slice of sweet cassava pone spiced with cinnamon and nutmeg. Some people add freshly ground black pepper for a kick... okay, I am getting distracted here. Back to these patties.

This is a mash-up of boiled, mashed cassava and frizzled salt fish seasoned with sautéed aromatics - onions, garlic, fresh herbs and hot peppers. The full recipe including cooking notes are here. These patties work as a snack or brunch-type food. Be sure to serve it with some hot pepper sauce, hot sauce or sour.

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Tostones Y Pico de Gallo

Every week I buy green plantains. I cook the plantains in a variety of ways to have as a snack or a meal. I. Love. Green plantains. More than I do ripe plantains. One of my favourite ways to cook green plantains is shallow frying; it cooks up quickly and easily and does not absorb a lot of oil. There are several ways to prepare green plantains to be fried - as crisp chips, fritters, potato-style fries or as tostones. 

Tostones are twice fried green plantains. Once peeled, the plantains are cut into 1 - 1 1/2-inch thick rounds, fried for about 2 minutes, smashed to flatten and then fried again to crisp up. The outsides are crisp and the insides soft. I use the device below that I bought a few years ago in a West Indian store in the United States, before that I used my cast iron skillet. Tostones are good on their own and great with accompaniments such as salsas, hot sauces, ketchup, garlic sauce and other condiments.

You do not need speciality equipment to flatten the fried plantains, use a cast iron skillet or any heavy implement that can flatten stuff. I suggest putting the fried plantain between plastic wrap, wax or parchment paper if using a skillet etc. so that the plantains are easy to remove once mashed.

Pico de gallo is a fresh salsa/salad, to make it you need crisp onions, fresh firm ripe tomatoes, spicy garlic, hot peppers, tender cilantro/coriander, salt, and fresh lime or juice. The quantity of the ingredients to make the salsa is based on your personal preference. For the onions, I like to use white onions, but I also use Spanish onions or red onions, depending on what I have available.

Here are a few tips to make the pico de gallo.

• Cut up the onions first, then grate or grind the garlic to a paste, do not merely chop it where you are likely to bite into tiny bits of garlic.
• Add the onions and garlic paste to a bowl, along with lime/lemon juice and add salt to taste. Mix together the ingredients and let it sit for about 10 - 15 minutes; this will breakdown the rawness of the garlic and onions and begin the pickling process.
• Finely mince the hot peppers and chop the tomatoes into small pieces; if you like, you can remove the seeds from a couple of the tomatoes. But do not de-seed all the tomatoes, the pulp of the tomatoes add important flavour to the salsa.
• Roughly or finely chop the cilantro and include some of the tender stems, mincing them (the stems) finely.
• Add the peppers, tomatoes and cilantro to the onion-garlic mixture and toss to mix. Taste and adjust with more lime/lemon juice and salt until it suits your taste. To determine the taste, taste the juice itself after mixing the ingredients together.
• Cover the salsa/salad and refrigerate for at least 30 minutes before serving so that the flavors can meld.
• Bring the salsa to room temperature before serving.

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Cheddar-Scallion Biscuits

Best on the same day they are made, these soft, savoury, cheesy biscuits with herby scallions are excellent with pats of butter melting into the leafy layers. Yum!

Want to make them? Get the recipe here. Enjoy!

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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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Madeira's Malasadas

In Guyana, I grew up eating an adaptation of these Portuguese doughnuts - Malasadas - on Shrove Tuesday (aka Pancake Day). Read about the influence here and also get the recipe. Hands down, these are THE BEST doughnuts I have ever eaten. Ever.

The dough-batter is proofed twice and develops gluten that stretches, puffs and makes these truly melt-in-the-mouth.

DISCLAIMER - I am not taking responsibility for your overeating of these doughnuts :)

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Bacon-wrapped Sweet Plantains

This is one of my go-to snacks/appetizers whenever I am entertaining. This recipe calls for only 2 ingredients - ripe plantains and bacon. The combination when baked is sweet, smoky and salty. They go very quickly so make an ample amount.

There are so specific quantities for this recipe, make as much or as little as you like. The important thing is to ensure that you use the best ingredients (always) but especially when a dish calls for very few ingredients. The idea is to let the ingredients speak for themselves. Choose plantains where the skin is a combination of black streaks and a dull yellow (click here for a photo reference); they should be firm to the touch but not hard nor should they be mushy when gently pressed. If you find them with more black skins, you can buy those too, just be sure that they are firm to the touch.

INGREDIENTS

• Ripe plantains
• Bacon rashers
• Toothpicks

DIRECTIONS

1. Preheat the oven to 375 degrees F.
2. Line a baking sheet with heavy duty aluminum foil or non-stick foil.
3. Remove the top and bottom tips of the plantains, using a paring knife, slit the skin from top to bottom and peel; the skin should remove easily. Cut the peeled plantains into 1-inch thick rounds.
4. Cut the bacon rashers in half.
5. Wrap each piece of bacon around each piece of the plantain and secure in place with a toothpick. Transfer to baking sheet. Place the wrapped plantain with the bacon layer of fat top side - this way when it bakes, the bacon will baste the plantain. Continue wrapping and securing bacon with plantain until all is done.
6. Bake for 20 minutes or until the bottom of the plantains are caramelized and the bacon is cooked through.
7. Remove from the oven and cool on wire racks; reserve the bacon drippings for later use or discard.
8. Remove toothpicks before serving. Serve warm.

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Barbados @ 50 - Snow Cone

We live in a hot, tropical climate and it is a relief and a pleasure to have snow cone, crush ice, ice cream, popsicle and fresh, fruit juice-vendors traversing the road ways and avenues plying their trade. On Saturday afternoons I used to look forward to Mr. Jones the snow cone vendor (now retired) that would sound his horn heralding his entrance into the neighbourhood where I live. Like I kid, I'd excitedly run outside to greet him and get my cool ice treat.

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Barbados @ 50 - Chicken Livers

I was introduced to fried chicken livers when I came to live in Barbados. Sure I had eaten chicken livers before but never this way. Seasoned and fried tender, these goodies get sandwiched between a cut salt bread with lashings of hot pepper sauce; these are known as liver cutters. They are mostly available from rum shops as part of the morning offerings and Friday evening liming food. They are also available at weekend roadside vending.

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Barbados @ 50 - Sweet Bread

A proper Bajan (Coconut) Sweet Bread is something that everyone should experience. Peppered with raisins that pop and delight with each bite, this quick bread is perfect at any time of the day or night. The next time you have it, try it with slices of sharp cheddar cheese and you would be wondering how you existed all your life without this treat. It is that good!

All coconut breads in Barbados are not created equal - some are made with the freshly grated coconut mixed in with the other ingredients while there is a another type with the sweetened, spiced coconut in layered only in the middle of the bread. I prefer the former.

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Barbados @ 50 - Fish Cakes

A proper Bajan Fish Cake is in a league of its own. They are great as an appetizer and snack. Bajan fish cakes have their beginnings in the island's many rum shops. They'd make the fish cakes to sell to their customers stopping by for a drink or two, playing a game of dominoes, cards, and catching up on the news and gossip of the day. The shop owners would make the fish cakes by pounding the salt fish, adding garlic and lots of hot pepper with just a little flour to hold the frizzled salt fish together. The addition of baking powder came years later. Two fish cakes sandwiched between a cut salt bread, is known as a Bread 'n Two.

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Eating My Fill of Fruits

It may seem strange to talk about summer when the Caribbean enjoys summer-like weather all-year round. However, we do feel the difference in the atmosphere as it is hotter at this time of the year, and fruits, especially favourites like mangoes, pineapples, and a variety of melons are plentiful.

Friends with fruit trees share their bounty, so too do neighbours. Buying fruits at this time of the year is a bargain. I bought cantaloupe for as little as BDS $1-dollar per pound. This is the perfect time of the year to cook, eat and drink fruits. Don't forget to puree some of it and freeze so that you can make your favourite desserts and drinks until the season comes around again.

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Guyana @ 50 - Fish Cakes

Guyana's fish cakes draw direct influence from the Portuguese of Madeira. Not only are the fish cakes made with salted cod but even the cylindrical croquette shape is similar. Guyanese have made these fish cakes their own based on the herbs and aromatics used to season the mixture of salt fish and potatoes. There is also a version of these fish cakes that are made using fresh fish that is first steamed or boiled, skinned and deboned.

Fish Cakes ©Cynthia Nelson

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Guyana @ 50 - Souree

Souree ©Cynthia Nelson

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Guyana @ 50 - Coconut Buns

Growing up, Saturday afternoons meant the baking of bread, coconut buns, cassava pone and other treats to enjoy at breakfast, tea, and snacking during the week. Coconut buns remain one of my favourite sweet treats. Warm out of the oven the scent of cinnamon in the air, these buns are one of life's little pleasures. Enjoy a couple with a cup of tea, coffee or an ice cold glass of mauby.

Coconut Buns ©Cynthia Nelson

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Guyana @ 50 - Coconut Ice

A childhood favourite for many. A nostalgic treat.

Coconut Ice ©Cynthia Nelson

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Patacones "Buns" For Sandwiches

The bun for your next sandwich does not have to be made with any type of wheat flour, not when you can sandwich your filling between two pieces of patacones (twice fried green plantains), which are also known as tostones, chatinos, and fritos verde in various parts of the Spanish-speaking Caribbean.

The principle is the same as I have explained in my previous post on Breadfruit Tostones, only this time, you are using green plantains - which are not to be confused with green bananas.

Once the plantains are peeled, cut then in half (across) and then cut each half in two, cutting lengthways. Each plantain will give you 4 pieces which will be enough for 2 sandwiches, top and bottom. Pan-fry the plantains in oil heated over medium, cooking for 1 to 1 1/2 minutes total. Mash the fried plantains to a flat disk and then fry again until cooked through and the edges crisp.

For my sandwich, I used beef steak which I cut thinly and then using a meat mallet, pounded thinly (between plastic wrap), and grilled it up quickly over very high heat, almost smoking hot. Season with salt and pepper just before removing it from the grill and let it rest until you are ready to assemble the sandwich.

I made a fire-roasted salsa. The tomatoes, onions, garlic and hot pepper were all roasted and charred over open flames. Salt, a squirt of fresh lime juice and chopped cilantro were added to the mix and left to rest for 1 hour for the flavors to meld.

This sandwich is perfect when you have friends over for a casual get-together. I would suggest prepping everything before everyone arrives. For the plantains, fry and mash the plantains before they arrive and do the last stage of frying while everyone is there so that they can have their sandwiches nice and hot and the plantains soft and toasty.

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