Simply Trini Cooking

Potato Au Gratin

2010-02-01T18:14:00.004-04:00

The term 'Au gratin' is a culinary technique, derived from the French, in which an ingredient has a topping of cheese (and/or bread crumbs) that is browned in the oven. When the au gratin is baked, a golden crust is formed on the top of the dish. Some au gratins are baked in the dish it is served. Potatoes are not the only type of food that can be prepared in this style, you can use the technique with just about any vegetable, provision ( for us trinis) or meat. In a future post I may try the technique with another local ingredient. But today I decided to use potatoes for my au gratin recipe.

If you love potatoes like I do, you would love this potato au gratin recipe. It is the creamiest and tastiest potato recipe ever! This is perfect comfort food and it goes great as the main attraction or as a side dish with practically any dish I can think of... Well, almost all dishes I could think of (potato au gratin and mango chow might be a problem lol!!!) ..... It is also one of my favorite potato recipes for that Trini Sunday lunch.

If you want to try this potato au gratin recipe, I must say just be prepared to spend some time preparing the ingredients. The peeling and chopping takes time. The potatoes have to be sliced reasonably thin; the onions, chive and celery finely chopped, and the cheese grated. But, don't worry, it is well worth the time. I'm sure you can get some extra hands involved and I can assure you, you will want to make it again as I have on numerous occasions.

So next time you're wondering what delicious side to add with your callaloo, and red beans why not try an au gratin potato recipe.

Here, is potato au gratin trinistyle. Enjoy!

POTATO AU GRATIN

1 medium onion
1 1/2 pound potatoes
1 1/2 -2 cups milk
1/2 cup grated cheese
4 tbsp. butter
3 tbsp. flour
1 tsp. salt
1 pimento pepper
1/4 cup finely chopped chive and celery
paprika and parsley (garnish)

Peel and slice the potatoes.

Heat the butter in a large pot or skillet...

... add the onion, pimento, chive and celery and saute until tender.

Add the flour and continue to cook for about two minutes.

Remove from the flame and sprinkle the salt.

Place the potatoes in a greased baking dish 12" x 8" x 2".
Brush the butter and flour paste over the different layers of potatoes.

continue layering until all the potatoes are used up

Top the last layer with the grated cheese.
Pour the milk into the baking dish.
Garnish with paprika and parsley.
Bake in a preheated 375 F oven for 30-45 minutes
or until the potatoes are tender and the top forms a golden crust.

Leave to cool about 10 minutes before serving.

O.K. The recipe is taken care of now for some house announcements...

For those of you wondering where de Felix man gone, not to worry. I haven't gone anywhere. I'm still in Sweet T & T enjoy the beautiful sunshine. I am just busy with some work. Recipes are being done and I will try and post in between. Keep sending your comments, emails and requests I will be sure to reply. And why not be a facebook fan while you're limin' on the website checking out the Trini recipes.

So See yuh when ah see yuh. Ah Gone! :-)

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Music Monday: JW and Blaze - Palance

2010-02-01T16:37:00.005-04:00

Palancing when we on de road
Watch we palancing
Watch we palancing.....

Big Tune for Carnival 2010 and quite possibly be the next Road March. JW and Blaze just mashin de place with this hit. Enjoy!

Simply Trini Cooking Calendar 2010

2010-01-02T23:14:00.008-04:00

In keeping with last year's tradition, simply trini cooking is pleased to present it's 2010 calendar. As before: print, email, give away, share with your friends. It's my way of saying have a bright and prosperous New Year and thank you for your continued support. I would like to also say thank you to my facebook group members who helped choose the pictures for this year's calendar. I could not have done it without you all. Enjoy!

Download here

That's a Wrap: Take Two!

2009-12-31T03:08:00.001-04:00

Another year has come and gone; Simply Trini Cooking turned two last Monday and we have once more completed another exciting and flavourful year of Trini recipes. No bells and whistles this time (maybe a Slice of cake and a Malta Carib) but just a time for me to reflect on where I came from and to plan where I am going.

This year has truly been a rewarding one, not only did I learn new recipes but I also got the opportunity to work on my writing: exploring new styles of expression; a bit of digital photography; Some html and css for the blog; and networking. And speaking of networking I've met even more food bloggers who share a true passion for food, from all over the world.

What I've enjoyed this time around is the growing support I got from everyone, be it in the comments or the tons of emails I was sent. It showed me that what I was doing was helpful to some one out there in the real world.

So to all food bloggers, facebook group members, twitter followers, friendfeed followers, stumble upon followers, blogcatalog, feed readers, email readers (Hmm! This list is getting long!!)..... friends and family, I say a big thank you for making this ride an enjoyable one. Again here are some highlights and recipes from this year. Wishing you all a bright and prosperous New Year! See you next year.

Ah really gone this time! :-D

Yam Pie

Roast Bake and Saltfish

Carrot Cake

Yam and Smoke Herring

A Carnival Story II : Jouvert in Maracas

Curry Stew Agouti

Dumpling and Saltfish

Trini Spinach Lasagna

Sada Roti and Fry Aloo (Potato)

Fry Caraili (Karela)

Tambran (Tamarind) Ball

Trinistyle Scrambled Eggs

Barbadine (Giant Granadilla) Punch

Curry Crab and Cassava Dumpling

Aloo Puri

Baked Stuffed Potatoes

Pumpkin Punch

Soya Pastelle

Sorrel Cake

Trini Christmas Ham II

2009-12-25T09:28:00.002-04:00

This year I baked my ham in the simplest way possible: no boiling like last year, no glaze, no special preparation: nothing. The only thing I did was wrap the whole ham in banana leaves which gave it a wonderful flavour and added the whole cloves before baking. I was surprised at how it came out in the end: there is really something to simplicity in cooking sometimes. Enjoy Trini Christmas ham ...take two!

TRINI CHRISTMAS HAM II

1 ham
whole cloves
banana leaves

Wash the ham and pat dry with paper towels

Singe a banana leaf and cut it to fit a large baking dish.

Place the ham in the dish skin side down and add the whole cloves.

Wrap with the remaining banana leaves and bake at 350° F for 2 1/2 - 3 hours,
depending on the size of the ham, or until thoroughly cooked.

Note: The general rule for baking ham is 25 minutes per Kilogram. While baking test the meat by sticking a knife into it. If after sticking the meat, liquid comes out of it, then more baking is required.

After 2 hours of baking, remove the banana leaves
and continue baking to dry up the surface of the ham.

The finished ham. Allow to cool.

Well, the ham tasted great in two slices of homemade bread, with some chow chow and a bit of pepper sauce this Christmas morning. Now to go look for a Shandy Carib or a Malta to wash it all down. Merry Christmas everyone!

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Sorrel Cake

2009-12-25T01:55:00.003-04:00

Sorrel Cake? You mean to say some innovative Trini went and invented a cake with sorrel! Well not only that but they happened to share their recipe and we happened to get the recipe....long story short, it's now online for everyone to try.

This cake is certainly a must try, especially if you like a moist cake or even black cake. The recipe is very much close to a black cake recipe, but without the browning. It has a lot of fruits and even some liquor.

My wife's cousin contributed this sorrel cake recipe to us last year, unfortunately at the end of the Christmas season. I had already had my fill of Christmas cake, and sorrel was hard to find. So this recipe was placed on the shelf with a note, "To be tried next Christmas".

Now, was the right time. I was excited, and my wife was eager to try this recipe. The end result... a beautiful sorrel cake, moist and delicious! Take it from me, it was so delicious that a little more again and I wouldn't have much black cake for Christmas.....Maybe a little piece :-D

So here again, coming from De Simply Trini Cooking Recipe Factory (LOL!!) I present to you Sorrel Cake.

SORREL CAKE

2 cup strained sorrel pulp
1/2 cup mixed peel
1 teaspoon vanilla
1 teaspoon almond essence
1/8 teaspoon red food colouring powder
1/2 pound flour
1 cup sugar
1 1/2 cup raisins
6 eggs
1 cup cherry brandy
1/4 teaspoon nutmeg
1/2 pound butter
3 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup rum

The sorrel is boiled a bit and strained.

Note: If you're making sorrel drink this Christmas just save some of the sorrel sepals after boiling.

Next, mince the sorrel.

Wash and dry the fruits.

Mince half the fruits.

Mix all the fruits with the blended sorrel pulp.

Add the almond essence....

vanilla essence...

Pour 3/4 cup of the cherry brandy...

and 1/2 cup of the rum on to the mixed fruit.

Cream butter and sugar until light.

Whisk eggs and add to butter mixture.

Mix well.

Add the fruits and colouring; mix well.

Sift together the flour and baking powder.

Add the salt, cinnamon, and nutmeg.

Add gradually to butter mixture stirring until smooth.

Pour into greased tin and bake in a low oven ( 180 degrees F )
until golden brown on the top and when stuck with a knife, it comes out clean.

Pour the remaining liquor over the cake (This part is of course optional if you wish to limit the amount of alcohol in the cake).

So now instead of throwing away the sorrel after boiling you have another delicious use for them. Merry Christmas and a Happy New Year to all my readers, followers and friends.

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Marble Cake

2009-12-25T01:43:00.007-04:00

Last year I posted a wonderful sponge cake recipe that I really enjoyed. That sponge cake recipe had a certain milkiness that I liked. Following along those same lines this year I decided to post a marble cake.

My first memories of marble cake was as a child growing up. They would be cut into neat rectangular blocks and placed in little clear plastic bags. There would be many different colours: some pink and blue, while others would have lovely swirls of green and red. I must say those colourful cake pieces really intrigued me.

Any how the marble cake recipe is simple really; just don't mix the colours too much. I hope you enjoy it.

With that being said here's Marble cake.

MARBLE CAKE

3/4 cup butter
1 cup granulated sugar
8 eggs
2 1/2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 teaspoon vanilla essence
1/2 teaspoon almond essence
1 teaspoon grated orange rind
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
4 teaspoon red liquid food colouring
4 teaspoon green liquid food colouring

Cream the butter and the sugar until very light and fluffy.

Beat the eggs and add to the creamed butter.

Mix well.

Sift together the flour, baking powder, and salt twice. Add the cinnamon, nutmeg and orange rind. Add the creamed mixture alternating with the milk in thirds.

Fold in the vanilla and almond essence.

Separate the mixture into thirds.

Keep 1/3 of the mixture plain.

In another 1/3 of the mixture add green colouring...

and mix well. Add to desired colour brightness.

With the other 1/3 of the mixture add red colouring.
(The red colouring we had was not so bright so the mixture looked more pink).

Pour each of the mixture, side by side in baking pans (3, 9" round cake pans which have been buttered and floured). Use a spatula to blend the colours, but do not mix too much. move the spatula in a circular motion throughout.

Bake in a preheated oven 180 degrees for 20 minutes. Cool for 10 minutes then transfer to cooling rack.

The finished marble cake

Note: You may frost your cake if you like.

More recipes to come. Ah gone!

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Merry Christmas!

2009-12-25T00:03:00.002-04:00

Trini Christmas Music

2009-12-24T18:24:00.006-04:00

Merry Christmas to one and all. Last year I posted some traditional parang music for you all so I decided to do it a little different this time. Here's some soca parang music to keep you happy.

Hurray Hurrah

[verse 1]
On to us a child was born
On to us an ever-loving son
Like a ship in the night
He showed his light
For he meant no harm
He came to save us from damnation

[chorus]
Hurray hurray hurrah
Hurrah hurrah they say
Our savior was born today
Is when they close the light
While the sheppards plight
For they just couldn't believe dey eyes
And when he come a man
You know dem non-christian get together and pound nails in he hand
But on the third day he rose again
So you see, he shed his blood for we

[verse 2]
A child of joy, a man who toiled
And for our sins, the saviour fought and win
See him healing the sick, helping the poor
And things like leprosy, you know of saviour cure

[chorus]

[verse 3]
He was conceived, so said and done
All seeing one, a truely blessed son
He displayed his own skill and father's will
For when we are at fault, we know that he love us still

[chorus]

[verse 3]
The good book say, the time is now
The signs are here, all should kneel and pray
Let them cave at his words, the master say
The time to start is now, beginning on Christmas day

[chorus]

Trinidad Paime

2009-12-24T17:27:00.002-04:00

Another cornmeal recipe we make here in Trinidad and Tobago is "Paime" (pronounced pay-me), a sweet, wholesome and simple recipe, popular during the Christmas season. The process in making paime is similar to pastelle just you don't add any filling since the dough has coconut, raisins and pumpkin making it rich in fibre.

After a bit of research I believe that this dish may have an Amerindian origin. And seeing that we have a Carib community still on the island there could be some truth to this. Maybe someone can confirm it for me. The other bit of information I gleaned from the internet is that this paime recipe is very similar to conkies made in Barbados and other Caribbean islands. The recipe ingredients are the same although some recipes add sweet potato. Adding the sweet potato is definitely worth a try next time we make paime at home.

So whatever it is called this Paime/ Conkie recipe is a sure favourite at any table. I hope you enjoy this one also. Here's Trinidad paime

Paime and Sorrel drink

PAIME

Ingredients:

2 cups cornmeal

½ cup flour

2 tbsp sugar

¼ cup shortening or butter

2 cups grated coconut

1 cup grated pumpkin

¼ cup raisins

1 cup water

Wrapping:

Banana leaves

Cotton strings to tie

Yield: approximately 24 paimes

Mix together all the ingredients and blend well.

To prepare banana leaves:

Wipe leaves with a clean cloth dipped in a weak solution of bleach and water. Quickly pass the leaves over a medium to low flame. Allow the leaf to get slightly dark, not to burn. Cut the leaves into squares (about 15-20 cm) and set aside.

Grease a square leaf and place 2 tbsp of the mixture in the center.

Flatten a bit.

Fold over leaves and tie securely. Boil in hot water for about 1/2 an hour.

Cool, remove from wrapping, and serve.

More recipes to come. Ah gone!

Five Finger Wine

2009-12-22T23:55:00.006-04:00

"Ah want some homemade wine madame Gloria,

Gimme de homemade wine, it nice.

Ah want some homemade wine madame Gloria,

Gimme de homemade wine, it sweet..."

Just like Scrunter's song, "Homemade Wine" celebrates homemade wine making in Trinidad and Tobago that is an art in itself. And a delicious one at that too! From recipes scribbled on a copybook page or passed on by word of mouth, to possibly closely guarded secret ingredients or techniques, making homemade wines using our local fruits, plants, barks and flowers is a treasured pastime.

Wine from plants, barks and flowers??? Yep, that's right. We have taken plants like the famous Chadon Beni (Eryngium Foetidum), Aloes ( Aloe vera), Timarie ( Neptunia Aquatica ), the aphrodisiac bark Bois Bande ( Roupala Montana ) and even Hibiscus flowers to make wine. Personally, I haven't tasted the chadon beni and timarie but common ones like guava, passion fruit, cashew, cane, rice etc I have had at one time or another while house paranging, at a lime or from friends.... I even heard of some people using dasheen to make wine....in fact I think we Trinis could take almost anything to make wine LOL!!

Anyhow, today I'm going to show you how to make five finger wine. From the looks of it though, you could substitute the five finger with any other fruit and make any other type of wine as well. The steps are simple to follow; just make sure everything is sterilized with hot water. Here's five finger ( carambola, star fruit) wine. Enjoy the fruitiness!

FIVE FINGER WINE

25 five finger (star fruit, carambola)
1 1/2 pk yeast (16.5 g)
12 lbs sugar
2 1/4 gal of water (i.e. 2 gallons and 4 cups)
1/2 lb raisins

Wash and slice the five finger

Add the five finger to the water in a bucket.

Note: We used what we call a "pigtail" bucket to set the wine. The water was boiled and cooled beforehand.

Add the yeast and 6 lbs sugar and stir.

Cover the container and leave in a cool dry place for 21 days....

Ok 21 days has passed....Well at least pretend 21 days has passed LOL! ....
This is how the five finger looks now.

Pour out and sweeten the wine with the remaining 6 lbs of sugar.

Strain using a cloth

Note: Make sure everything is sterilized in hot water before use.

Pour out in sterilized bottles add raisins and leave for ten days.

Note: Adding the raisins and leaving for the ten day period helps make the wine clearer.

DO NOT COVER THE BOTTLES TIGHTLY.

After the ten day period strain the wine again.

This picture shows some of the impurities (dead yeast) that settled at the bottom of the bottle.

Bottle the wine and store in a cool dry place. Serve chilled or with ice

Ok before I go I would like to leave you all with the song "Homemade Wine" by Scrunter....See how many types of trini homemade wine you could name !

Ah gone!

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Music Monday: H2O Phlo ft Scrunter - Christmas With You

2009-12-21T23:13:00.000-04:00

More Soca Parang featuring the Soca Parang King, Scrunter with H2O Phlo. Enjoy :-)

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Music Monday: Scrunter - Ah Want Ah Piece Ah Pork

2009-12-21T22:34:00.006-04:00

I really get that Chrismassy feeling when I hear or play this song for Christmas. When Scrunter started to explore christmas themed soca music infused with the parang rhythms and melodies, it was a hit from the start and the Soca Parang genre was born. Not to forget other calypsonians that came before, I must also mention Crazy and also Singing Francine that pioneered the soca parang artform as well. But then back in the day it wasn't called soca parang. In my opinion, it's only until Scrunter came along that soca parang really took off to what it is today. Enjoy "Ah want ah piece ah pork" done in classic soca parang style using the traditional parang instruments.

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Soya Pastelle

2009-12-19T22:20:00.003-04:00

Well, the wait is finally over: I got my shopping done and did some painting today. The wifey already started putting up the curtains and I'm already feeling that oh so Christmassy feeling. All I need is a little house Parang and I'm good to go. :-)

Anyhow, to start things rolling I'm starting you all off with soya pastelle. This pastelle recipe is for all my veggie friends and followers... or for those of you who just want to keep it "ital" for this coming Christmas. With that being said, soya pastelles are not alien to me, since my youngest sister doesn't eat meat, save for seafood and eggs. So, I have been enjoying a soya pastelle or two during the Christmas season for a few years now.

It's a bit different, tastes good, but a meatitarian ( another invented word LOL !) , like myself, will always know that it's not meat that we're eating. So today I will be short because as you will see by the sheer length of the post, I really went wild with the pictures, just to get the recipe as accurate as possible. Here's soya pastelle.

SOYA PASTELLE

For the dough
6 cups Promasa cornmeal
7 cups water

To season the soya
3 cups dried minced soya
5 bundles chive
2 heads garlic
5 bundles chadon beni
2 hot peppers* (optional)
15 pimento peppers
2 tbsp grated ginger
5 sprigs fine leaf thyme
5 leaves big leaf thyme
2 medium onions
1 dash oregano

To cook the soya
6 cloves garlic, grated
1/2 cup oil
3/4 cup roucou
2 tbsp salt
1/2 cup ketchup

Yield: 38 -40 pastelles

* two hot peppers will make this pastelle very spicy. If you want you can use only one pepper or don't use any at all.

Grind the seasoning and set aside.

Note: The seasoning ingredients must be ground dry.

Boil the soya for about 15 mins.

Then strain and squeeze out the excess water by pressing with the back of a spoon.

The soya is ready to season.

Add the ground seasoning and mix thoroughly.

Heat oil over a medium flame and add garlic. Cook for 1 minute.

Then add the seasoned soya...

...roucou, salt and ketchup.

Cook for 15 minutes until some of the excess water dries.

Note: Turn the soya constantly while cooking until you get a semi dry consistency.

Mix the dough and make balls about 2 inches in diameter.

Note: When making the balls place a bit of oil in your hands. Place the balls on an oiled surface and cover with a damp cloth.

Carefully place the leaf over a low fire on the stove.
As you notice the colour of the leaf change move the leaf along the fire.
Be careful not to burn. The leaves will become pliable. Wipe clean.

How to assemble 1st method (banana leaf)

Dip the ball in a little oil...

...then place it on a piece of banana leaf about 10 inches wide on the pastelle press..

place a bit of oil on another banana leaf and place
on the other side of the pastelle press.
Alternatively you can use your hands to flatten the dough.

Press the dough and remove the top banana leaf.

Put desired amount of soya (about 2-3 tbsp) ...

and fold in half...

fold again

then fold in the two opposite sides

...and turn over.

Tie with string

Note: The string should be about 40 inches long. What we usually do is cut a bag and strip the strands to make string.

How to assemble 2nd method ( foil )

Cut a piece of foil about 12 inches wide and place a small piece of banana leaf.
Press the dough as usual either by hand or with a pastelle press.

Place desired amount of soya (2 -3 tbsp)...

...and fold in half... Fold again...

Then fold the two opposite ends tightly

The finished pastelle. Place in freezer or boil.

Note: What we usually do at home is to place the pastelles in the freezer uncooked and when we're ready for pastelle then we boil them. Some people boil the pastelles then freeze them. Whichever way you choose though is up to you.

Boil for 15 - 20 minutes and drain. Serve hot.

Whew! That was one long post. See you soon with more Trini Christmas recipes. Ah gone!

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Pumpkin Punch

2009-12-07T08:49:00.009-04:00

I know what you're thinking pumpkin punch??? How would that taste? Well, for starters pumpkin punch's taste and appearance could be described similar to that of a fashion show model...

...Here we have pumpkin punch in a tall glass beautifully showing her natural pastel orange colour embellished with a touch of red elegance from Angostura bitters.... As for her luxurious taste, exhilarating is an understatement: pumpkin punch's taste exemplifies harmony, with sweet and milky tastes perfectly balanced together with pumpkin's inherent, delicate flavour that soothes the palate making your pleasure induced taste buds yearn for more... Pumpkin punch today is accessorized with ice to make this new pumpkin experience a memorable and exciting one. Let's hear it one more time for pumpkin punch...Funny, it's as if you could see pumpkin punch walking down a runway LOL!!

Anyway, this is a really simple recipe that you could whip up in a few minutes time, provided that you have the pumpkin already boiled and cooled. So what are the benefits? Well, pumpkin being a vegetable and all, is rich in fibre, beta carotene, zinc and potassium and is also great for your skin, eyes and I hear that the seeds are great for the prostate..Now that's a lot of benefits!

So, if you're not up to eating this vegetable why not drink it :-). Pumpkin punch really tastes great and goes well with anything you're having. By itself it is just as satisfying. Do enjoy a hearty glass of pumpkin punch today...By the way I now realized this will also be great for my vegetarian readers and foodie friends. So, Taymer bottoms up ! :-D

PUMPKIN PUNCH

1 1/2 lb pumpkin
1 pack evaporated milk (250 ml)
1/2 tin condensed milk ( approx. 200g)
1/2 cup granulated sugar
1 dash angostura bitters (optional)

Peel and chop the pumpkin.

Boil until tender. Allow to cool.

Puree.

Note: Add enough water to cover the pumpkin when in the blender.

Add sugar, evaporated milk, condensed milk and mix.

Strain.

Note: This step is optional if you don't want you punch too thick. At this point you may also add the bitters.

Serve with ice.

As usual more mouthwatering trini recipes to come. Ah gone! Bye!

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Cheese Puff Filling

2009-12-04T06:04:00.008-04:00

Ever want to know how we trinis make that wonderful cheese paste filling for puffs? Well here it is: nice and simple. Yeah I know it's long overdue since I did puffs (eclairs) since last year. But you have to admit with so many other wonderful recipes already done, a simple cheese paste recipe like this is easy to overlook. Nevertheless, I've finally gotten around to do it...( only because I had to make for a little "lime" we had at work! = )

Anyway, we also call this filling cheese paste and believe you me, this goes great with nearly everything like CRIX crackers, hops bread, and even roti. As usual, experiment with the taste and let your imagination run wild...well not too wild like some of us trinis who like to put blue and green colouring in it LOL!!! I know this will stir up some good memories in some of you!

Here's cheese puff filling aka cheese paste.

CHEESE PUFF FILLING

2 cups grated cheese
1/2 cup butter
2 tsp. pepper
2 tbsp. mayonnaise
2 tbsp. mustard
1/2 cup grated carrot

Yield: Enough for 30 puffs (eclairs)

Add the cheese and grated carrot

Then add the butter, mayonnaise, pepper, mustard.

Mix thoroughly into a smooth paste.

Before I go, I think it is fitting to explain how to put the cheese paste into the puffs: it is simple really. Like in the picture just make a horizontal cut about midway and using a spoon or pastry bag place the paste in the puff....

So you have learnt how to make puffs and now you have the cheese filling. I think you are ready for business. Actually, puffs (eclairs) are expensive here in Trinidad ( about TT$2.00 - $2.50 for 1 tiny, miniscule puff since I last checked). Think about it: perhaps it can be a profitable sideline!

Ok, Ah gone again!

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Baked Stuffed Potatoes

2009-12-04T05:00:00.007-04:00

Baked stuffed potatoes: I wouldn't have it any other way. This is a stuffed potato recipe I can have any day. Why? I'll tell you. It is easy to make and perhaps twice as filling and I can't forget the exta cheesy topping I like to enjoy. You know that semi sharp taste with a bit of saltiness we get from our cheese here in Trinidad? That's what I'm talking about. Take it from me If you want a simple to prepare stuffed baked potato recipe look no further.

The only ingredient that may be a bit difficult to source may be the green seasoning but there aren't any rules really when it comes to seasoning the potato filling...In fact I could have added even more cheese and a bit more pepper to the stuffed potato! Anyway, as I always say, let your taste buds be your guide: substitute ingredients; experiment a bit; don't forget to write down what you did and make this stuffed potato recipe your own.

So let's begin. Here's baked stuffed potato trinistyle. Enjoy!

BAKED STUFFED POTATOES

5 medium potatoes, washed
1 sweet pepper, chopped
1/2 cup grated carrot
1 tbsp. grated onion
2 cloves garlic, grated
2 tbsp. green seasoning
3 cups grated cheese, divided
2 tbsp. butter
1 tsp. black pepper
pepper to taste
salt to taste

Wash and boil the potatoes for approx. 25 minutes.

Note: Although time is given, what we want to achieve is a 3/4 cooked potato.

The potato must not be too soft!

Cut in halves, scoop out the centre and place in a greased baking tin.

For the filling, add to the scooped out potato, sweet pepper...

grated carrot...

onion and garlic...

green seasoning

1 cup of grated cheese, butter and black pepper.

Mix and add salt and pepper to taste.

Stuff each potato with the filling.

Top with the remaining 2 cups of grated cheese.
Bake for 30 minutes at 350 degrees F or until golden brown.
Allow to cool for 10 minutes before serving.

Delicious isn't it? Yeah I know, look at how much cheese I piled on top there! :-D Anyhow, while you all dribble a bit (stop dribbling!) I am going to organize a few more tasty trini treats. Hope you enjoyed this trini take on baked stuffed potato.

Ah gone!

Baked Lamb

2009-12-02T18:09:00.004-04:00

I haven't had lamb for some time now but when I do, I prefer to have baked lamb. Not just baked lamb, but baked lamb the way my wife does it. Oh! the flavour; the tenderness; the succulency (now that's a big word!) of "fall off the bone" lamb smothered in a complementary sauce is an experience into taste......Mmm, Mmm Mmm! I'm actually salivating as I write :-)

This Lamb recipe I would call a simply trini cooking original because of the trini way in which we prepare it. To begin, we season the lamb with all the local herbs together with some of our famous green seasoning. Then the meat is marinated overnight: real trinistyle. Afterward the lamb meat is pressure cooked to make it tender and help the seasoning further infuse, deep into the lamb. Then it is placed into a flavour laden blanket of sauce to bake. When the baked lamb is finished, you could chew right down to the bones: talk about tender!

So, are you ready to try out our original trini recipe for baked lamb? I hope you are. It's very simple really. Just follow the steps and you'll be on your way to making everyone in your family worship the very ground you walk on.......well, maybe for a short time until all the baked lamb is gone lol :-D Here's Baked Lamb trinistyle.

BAKED LAMB

1/2 lb lamb, seasoned *, and marinated overnight
1 cup lamb stock**
4 tsp. tomato paste
1/4 cup tomato ketchup
2 cloves garlic, chopped
1/4 medium onion, chopped
2 tsp. Worcestershire sauce
salt to taste

* We used lamb shoulder but any cut would do.
** The lamb stock you will get after the lamb has been pressure cooked.

Put enough water to cover the lamb

Pressure cook for 20 minutes.

The lamb is good now. Don't throw away the stock!

In a separate bowl mix 1 cup of the lamb stock, with the ketchup,
garlic, tomato paste, onion, Worcestershire sauce and salt to taste.
Pour in a baking dish 12 x 8 x 2 inches and add the lamb.
Bake at 350 degrees F for 25 minutes.

Delicious baked lamb. Allow to cool for 10 minutes before serving.
Serve with the sauce.

Simple wasn't it? More wonderful and inspiring trini recipes to come. Ah gone! :-)

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Music Monday: Daisy Voisin - Alegria, Alegria

2009-11-30T09:14:00.003-04:00

To end my music monday here's the best parang song of all time...Well at least to me :)Daisy Voisin - Alegria Alegria.

Come join Music Monday and share your songs with us. One simple rule, leave ONLY the actual post link here. You can grab this code at LJL Please note these links are STRICTLY for Music Monday participants only. All others will be deleted without prejudice.

PS: Because of spamming purposes, the linky will be closed on Thursday of each week at midnight, Malaysian Time. Thank you!

Music Monday: Lara Brothers - La Gaita

2009-11-30T08:58:00.010-04:00

Coming from the village of Santa Cruz. The Lara Brothers parang group has been an influence on Parang music for many many years. This is the Parang music I grew up on and played ...and still play. Here's La Gaita. Long live Tito Lara you will be missed!

Music Monday: Da Mastamind and Patch - Rum and Roti

2009-11-30T04:26:00.001-04:00

This song makes me hungry :-)

Eggless Macaroni Pie

2009-11-27T02:00:00.008-04:00

Ok, this eggless macaroni pie recipe is for my vegetarian/ rastafarian readers: perhaps I could safely say it is macaroni pie gone "ital" lol!.... Anyway, I felt I wasn't doing enough to cater to my vegetarian readers so I decided to post this eggless macaroni pie recipe.

Macaroni pie is truly a staple in trini cooking, especially on Sundays. In fact, in my very first attempt at cooking on my own, I made a macaroni pie. It came out wonderful: nice and golden with a little crispiness at the top. Of course this was because I grated a little extra cheese ( I just love cheese!!) ... Oh! and from day one I was experimenting because I remember adding some slices of sausage on top of the cheese which wasn't really an ingredient in the recipe..... So you see this macaroni dish is special to me.

Now we come to this variation of our famous trini macaroni pie. Eggless macaroni pie is just as simple as the ordinary macaroni pie we make in Trinidad. The only difference is that to bind the macaroni we'll use a thick sauce. To make it even thicker and more effective, we will also add extra cheese ( more cheese yummy!). The sauce is the same white sauce we usually make for lasagna, lasagna rolls, yam pie etc. It's simple and easy to follow.

Well, let's begin shall we! Enough of me talking. Here's eggless macaroni pie: made especially for my vegetarian readers and rastafarian brethren. Enjoy!

EGGLESS MACARONI PIE

1 pk macaroni 20 oz
2 1/2 cups grated cheese
1 pimento pepper, chopped finely
1 1/2 cup evaporated milk
2 tbsp butter
1 1/2 tbsp flour
1/2 tsp white or black pepper
1/2 tsp paprika
1/2 tsp parsley
1 tsp tomato paste

Boil the macaroni, drain and set aside.

Melt the butter over a medium flame.

Then add the flour while stirring continuously.

Let cook for about 1 minute. Try to break up the lumps of flour.

Add the milk and stir.

Add the grated cheese...

and stir into a smooth paste.

Note: To avoid burning, lower the flame.

Add the cheese sauce to the boiled macaroni and mix thoroughly.

Add the seasonings and tomato paste and mix again.

Pour the macaroni mixture in a greased baking dish 12 x 8 x 2 inches.

Sprinkle grated cheese on top.

Note: Here I wouldn't give an exact measurement. Just grate enough to cover the surface.
You could also sprinkle a bit of parsley on the cheese like we did!

Bake for 30 minutes at 350 degrees F or until the top looks golden. Serve cool.

Thinking to my self.....Since dis come out so delicious ah tink ah go have to venture into some veggie recipes for real...maybe ah lil soya someting or ah cookup wit peas and beans and some coconut milk ....then ah could try ah ......

[Since this came out so delicious I think I will have to venture into doing some more vegetarian recipes...maybe something with soya chunks in it or a dish with peas and beans in a coconut sauce...then I could try....]

Ah gone! Jah! :-)

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Stew Eggplant with Beef

2009-11-25T11:29:00.003-04:00

Stew eggplant has been a wonderful recipe that I have enjoyed cooking from time to time. It makes a great side dish by itself or with an accompanying meat to be served with rice. As you would notice our way of stewing may be a little different using caramelized sugar but I assure you that stewed eggplant done trini style is simple, appetizing and also cheap on your pocket.

Here in Trinidad one of the more common meats to cook together with stewed eggplant is beef, although chicken tastes just as well. In this stew eggplant recipe I'm going to use beef and to make life easier we'll be pressure cooking it to cut down on cooking time. Other than that, just pay attention to the pressure cooking time and the seasoning step and you'll be on your way to cooking stew eggplant with beef like a real trini.

So, get out your pressure cooker, some beef and an eggplant, don't for get to boil some rice, and let's start making some stew eggplant with beef trini style. Enjoy!

STEW EGGPLANT WITH BEEF

1 eggplant
2 tbsp. oil
1 1/2 tbsp. sugar
1/2 lb. beef, chopped
1/2 onion, chopped
1 pimento pepper, chopped
1 tomato, chopped
3 garlic, chopped
2 sprigs chive, chopped
5 leaves chadon beni, chopped
3 cups water, divided
salt to taste
pepper to taste

Peel and cut up the eggplant and set aside.

Note: As a variation you could substitute the eggplant with two medium sized potatoes!

Season the beef with the onion, pimento pepper, chive, garlic, tomato and chadon beni.

Note: I could have easily said "use green seasoning" but I'm trying to cater to everyone. If you cannot get your hands on these seasonings, why not try some of your favourites. The Chadon could be substituted with cilantro but it is not as strong.

Heat pressure cooker over medium flame and add oil and sugar.
Bring sugar to a golden colour and let it foam a bit.

Then add the seasoned beef and stir to coat evenly with the caramelized sugar.

Let cook for 4 minutes

Then add 1 1/2 cups of water...

and pressure cook for 10 minutes

The beef looks good now

Note: As it stands, if you only want stew beef you could stop at this step and serve with rice and this would be a complete trini meal - Rice and Stew beef

Add the chopped eggplant and mix then add 1 1/2 cups of water.

Pressure cook for 7 minutes

It looks ready now. Crush the eggplant and mix thoroughly

Adjust salt and pepper to taste. Serve hot over rice.

As usual more trini recipes to come. Ah gone! :-)

Corn Pie

2009-11-24T01:59:00.004-04:00

One taste of Corn Pie brings me a rush of memories......It was Sunday; the old man's leg had been amputated and I used to visit him on this day to "ole talk" * and keep him company. We would talk at length on many issues ranging from the spiritual to the mundane. I was in a sort of school, as I would put it, because I gained something every time I left. But this Sunday was different.

I was served the usual Sunday lunch of stew chicken, red beans and rice with some callaloo at the side but that day there was a new side in my plate. I thought, why would they serve me Coo Coo? But my question was answered with one taste of this pie. It wasn't coo coo but it tasted delicious!

I later learnt that it was called corn pie. I asked his daughter for the recipe and a few weeks later I had my own copy of that umami filled, corn pie recipe. I placed it between the pages of my trusty Naparima recipe book* and there it stayed for years: only to come out on special occasions......

The old man passed and the Sunday visits ceased, but two things remained: what I learnt from him and the corn pie recipe [ Still between the aged pages of my Naparima book ( my first recipe book ) and still coming out on special occasions: the page brown with age]... Now it has a resting place. Right here for all to enjoy. What memories would you have when you taste a piece of corn pie? I hope it is as memorable as mine. Enjoy corn pie!

CORN PIE

1 egg
1 can whole kernel corn
1/2 tsp. salt
1/4 cup (2 oz.) butter
1/2 tsp. black pepper or white pepper
8 tbsp. Promasa Cornmeal
2 pimento peppers, chopped
2 medium sized onions, chopped
1 large sweet pepper, diced
1 cup evaporated milk

Add 1 egg to the liquid from 1 can of whole kernel corn.
If there is little liquid add water to bring it up to about 1 cup liquid.
Beat well then add salt and black pepper or white pepper.

Stir in cornmeal to a smooth paste and set aside.

Melt the butter and saute the onion,
pimento peppers and sweet pepper.

Add evaporated milk and bring to boil.

Add the cornmeal mixture and stir on low heat to a consistent paste.

Stir in the whole kernel corn.

Continue stirring until it leaves the sides of the pot.

Remove from heat and pour into a greased dish.
Smooth the surface with the back of a spoon.

Bake at 350 degrees F for approx 30 minutes or until golden brown.

Deepest apologies for not posts last week: my computer crashed. Well, as usual more to come. Hope you enjoyed the corn pie. I always do :-)

* ole talk - chat
* Naparima Book - A recipe book of Trinidad and Tobago recipes done by the Naparima Girls' High School reputed to be one of the essentials in any Trini kitchen.

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Music Monday: Daisy Voisin Sereno Sereno, Sai Sai Sai

2009-11-23T21:50:00.005-04:00

Another dose of Daisy :-)