This recipe from Michael Chiarello is one of my all-time faves for tomato soup. It is so simple and easy to put together. Since I originally made it earlier this year, on a rainy evening, it has become one of my fail-safes for when I get late-night hunger pangs. With it's warm smooth texture I can only imagine, it would be a lovely wintertime snack as well for those of you in the Winter latittudes :) The bulk of the preparation time is used in slow-cooking each component. Don't rush the process, as the slow-cooking is what adds incredible depth ...
My mother first made this recipe in 2008 and it was a hit! Plantain is rarely showcased this formally on dinner tables and it really is a shame. In this case, lengths of ripe plantain are oven-baked with orange juice and zest. The result is creamy, with a slightly caramelized exterior. My personal suggestions with this recipe are to 1) make sure the plantain is adequately ripe i.e. that the skin has become almost completely black. The dish isn't as appealing when the plantain is too firm. Similarly, rather than topping it with orange zest (as suggested by the recipe), ...
One of the things that I love about operating Trinigourmet is the wealth of knowledge and experiences that readers bring to the table. Whether it's commenting on other's questions left in posts, participating in the #caribbeancooks hashtag on Twitter, or contributing to my Facebook presence, I am always left inspired. Case in point. Recently I asked fans of the Trinigourmet Facebook page, what was their favourite way to enjoy plantains. Many of you picked fried ripe (and green) as the method of choice, with boiled a rather distant second. One contribution however peaked my interest. It was by a rather ...
This salad is a nostalgic favourite of mine. It was the only form of vegetables that my Aunt provided on a regular basis when I (and many of her godchildren) would spend part of the school holidays by her. From young I enjoyed the contrast in textures between the smooth creamy mayonnaise, and crunchy carrots... and the occasional burst of sweetness that the raisins provided? Heaven! So imagine my shock when I came across a recipe for this salad of my youth in my copy of The Good Home Cookbook: More Than 1000 Classic American Recipes. Apparently my fave salad ...
I'm a huge fan of soups, especially thick creamy soups, so this butternut squash bisque was right up my alley. It's sweet and savoury, all in one, and so so smooth. As with most soups I find that slow cooking the vegetable components until they deeply caramelized ensures the most flavourful result, and don't be afraid to salt the vegetable base in between additions as well. It really helps to heighten the overall profile and bring the flavours together. To add an additional level of panache, garnish each serving with a dollop of creme fraiche, some slivered basil or ...
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