Tapenades are one of my entertaining ‘secret weapons’. Blend a few ingredients, add a drizzle of olive oil, some salt and pepper and people think you have been slaving for hours This one for Green Olive tapenade is one of my favourites. Because there are so few ingredients it becomes even more important that you make them of the highest quality that you can afford. I find that the flavour is piquant enough that additional salt is not necessary, however a drizzle of olive oil and a liberal application of black pepper, perk the final results up considerably If you’re in need of a last minute Old Year’s appetizer, why not give this a try?

From Wikipedia:

Tapenade is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapéno. It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on gourmet breads such as baguette or ciabatta. Sometimes it is also used to stuff fillets for a main course.

Green Olive Tapenade
Servings: 4
Source: Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3

Ingredients

1 cup pitted small green olives
2 cloves garlic, crushed and minced
1/4 cup extra-virgin olive oil

Method

1. In a blender or food processor finely chop the olives and garlic
2. Blend in the olive oil to make a paste.
3. Season to taste with salt and pepper

NUTRITION FACTS

Servings: 4
Amount Per Serving
Calories: 195
Total Fat: 16.65g
Cholesterol: –
Sodium: 297mg
Total Carbs: 10.37g
Dietary Fiber: 1.60g
Sugars: 0.25g
Protein: 1.87g

This post was originally published December 6, 2008. It has been updated twice since then.

Cassava latkes, an idea so simple, so obvious, and yet so left-field, that if it wasn’t for a chance comment from Ramin Ganeshram a year ago on Twitter, I may never have thought of whipping up a batch! I had been on a cassava kick, trying to see how many uses I could find for my favourite provision, besides the tried and true. I had made Vichysoisse Creole, and Cassava porridge, and then, as it was Hanukkah, Ramin asked “Have you ever tried cassava latkes?”

Eureka! I mean why not? Cassava, like potato, is a starchy tuber. It’s a shoo-in! I immediately headed to the kitchen, grated my little heart away and half an hour later was munching on cassava latkes. In some ways I even prefer them to the traditional potato (imagines purists fainting at the very thought). Underneath the slightly sweet crispy exterior they retain that warm, slightly gooey texture that to me signals the best qualities of comfort food. Because cassava has a more neutral flavour than potatoes they respond well to slightly more aggressive seasoning, however if you prefer your latkes on the milder side that’s OK too. Serve them with the traditional sour cream, or if you like to venture to the spicier side of palate town, pair them with tamarind or mango chutney. Veni mangé!

Cassava Latkes

Makes 12 latkes

INGREDIENTS
3 cups peeled and grated cassava root (also sold as yuca and manioc)
1/2 cup grated onion
1/4 cup flour
1 tsp salt
1/2 tsp baking powder
2 tbl chopped chadon beni/culantro (optional)
1/4 cup vegetable oil

TOPPINGS
Sour cream
tamarind chutney
mango chutney

METHOD
1. For crisp latkes you want to press as much liquid out of the grated cassavas and onions as possible. You can do this by pressing them against a strainer or colander with the back of a spoon, or by wrapping them in a clean dish tower (or 2 layers of paper towels) and squeezing vigorously.
2. Transfer the cassava and onion to a large bowl.
3. Stir in flour, baking powder, salt and chadon beni (if using).
4. Warm the oil on high heat in a large nonstick skillet.
5. Take 1/2 cup of batter per latke and drop into skillet.
6. Flatten with spatula.
7. Fry on both sides (about 5 min. per side) until brown and crisp.
8. Drain on paper towels.
9. Serve with suggested toppings.

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com and linking back to this site

This year Hanukkah falls from sundown December 20th – December 28th. Many people know this holiday as the Jewish ‘Festival Of Lights’ however it is also often mistakenly thought of as a Jewish equivalent of Christmas causing me to field many a puzzled look when someone wishes me a Happy Hanukkah around December 25th only to be made aware that it ended quite some time ago. Although there are times (like this year) when the two festivals do overlap it isn’t a regular occurrence.

Hanukkah cuisine is marked by an abundance of fried foods, all edible testimony to the story behind the festival.

I hope you will enjoy this listing and draw some inspiration from it for your table (or for the table of a friend if you are invited to a celebration)!

DECORATING/TABLESCAPES

Hanukkah Tablescape Ideas

APPETIZERS

Curried Potato ‘mini’-Latkes
Samosas
Trinidad Sahina
Trinidad Saltfish Accra
Trinidad Pholourie

BEVERAGES

Bubbly Guava-Ginger Ale

BREADS

Poori

DESSERTS

Trinidad Black Cake
Trinidad Kurma

ENTREES

Asian Crisp-Fried Noodles and Chili Vegetables
Caramelised Onion & Anchovy Tarts
Pan-Fried Snapper with Tomato Salsa

SIDES

Fried Okras
Oven-Crisped Potato Latkes
Pesto Latkes
Cassava Latkes (above!)

I see plenty of recipes for accra in West Indian Cookbooks but often they bear little resemblance to Trinidad Accra. My Jamaican mother tells me that what she knows as accra is a saltfish fritter, flat, fried brown. Here in Trinidad however accra is a puffy fried dough ball, made of a highly seasoned dough into which shredded saltfish has been mixed. I’ve had it at weddings, gatherings, and of course bought it from street vendors. This recipe comes together quite quickly once the saltfish has been boiled and picked. For those of you who hate the time-intensive shredding I found that after the initial picking apart to remove the bones (and boneless saltfish is also available) by adding the chunks to a food processor/chopper for a few seconds of pulsing I was able to get a bowl of perfectly shredded saltfish, and no one is any the wiser. Aren’t shortcuts great?

February 20,2009 ETA: Need to be gluten-free or cooking for someone who is? I’ve now adapted this recipe for gluten-free flours. Enjoy!

Trinidad Saltfish Accra
——————————————————————————–

INGREDIENTS:

1 egg
1 small onion, finely chopped
1/2 lb boneless saltfish
1/2 cup water
1 tablespoon pepper sauce
1 1/4 cup flour (1 cup rice flour + 1/4 cup gluten-free white flour for gluten-free version)
1 tsp vegetable oil
3 cloves garlic, finely chopped
2 teaspoons baking powder
1/2 cup water (inc. to 1 cup for gluten-free version)
1/4 cup finely chopped spring onions
1 tsp italian seasoning
Freshly ground black pepper
Pepper and salt to taste

METHOD:

1. Boil saltfish in sauce pan for a few minutes in 6 cups of water.
2. Throw out the water and boil for a second time in a new 4 cups of water for 30 minutes

3. Check to see how salty the fish is. If it is overly salty you will need to boil it a third time
4. Use a fork to shred salt fish, you can also use your fingers or a food processor

5. Mix all the ingredients in a bowl and stir vigorously until the batter gets thick. Let batter rest for 30 minutes.

6. Teaspoonfuls of batters should be deep fried over moderate heat, until golden brown

7. Ensure that the inside of the fish cakes are well-cooked and the outside is not burnt before it is cooked
8. Carefully monitor the heat
9. Use absorbent kitchen paper to drain the fish cakes on

10. Serve hot with pepper sauce.

For more Caribbean Recipes check out the Caribbean Cooking section of Veni Mangé – the Trinigourmet Amazon Bookstore.

Makes 6 servings

This post was originally published on February 2nd, 2007. It has been updated twice since then.

Alternative terms: acra, akra, saltfish cakes

This post was first published February 8, 2009. It has been updated twice since then.

What do you get when you combine Fried Eggplant with the skill and experience of a world class chef? These out of this world ‘Eggplant Cutlets’. Like many of the Mario Batali dishes that I have tried, this recipe provides rich flavour and a satisfying contrast in textures, through what appears as relatively few ingredients. Although Batali’s recipes uses breadcrumbs, I substituted that with cornmeal so that this dish would be gluten-free. The change in flavour was not displeasing, and the crunch was probably even a little more satisfying. At the end of the instructions Batali provides an assorted array of suggestions for toppings and accompaniments. I merrily ignored them opting instead to use up some leftover mozzarella that I had on hand, and topping the strips with my then freshly made ‘Blanched’ Basil Pesto. As Batali always recommends improvisation based on what you have on hand, and what is freshest, I can’t help but hope that he would have approve

Eggplant Cutlets: Cotolette Di Melanzane

SOURCE: Food Network / Mario Batali

INGREDIENTS:

3 large purple eggplants
Salt
3 large eggs
1 bunch Italian parsley, chopped
1 cup bread crumbs (use cornmeal if gluten-free)
Salt and freshly ground black pepper
1 cup extra-virgin olive oil
4 ounces grated cacviocavallo cheese, for garnish
Fennel fronds and orange wedges for garnish

METHOD:

1. Slice the eggplants into round slices, each about 1/2 -inch thick.
2. Sprinkle the slices liberally with salt and then place them in a colander.
3. It is all right if the eggplant slices overlap or cover one another.
4. Leave the eggplant in the colander for at least 1 hour, giving the salt time to absorb the eggplant’s bitterness.
5. Don’t rinse the eggplant, just shake off excess water.
6. When eggplant are ready to be used, use a fork to lightly beat the three eggs in a shallow bowl.
7. Spread the breadcrumbs out in a baking pan.
8. Season the eggplant slices to taste with salt and pepper.
9. Lightly dredge each eggplant slice first in the egg and then in the breadcrumbs.
10. In a 2-quart saucepan, heat extra-virgin olive oil to come up a 1/4 way u pthe side of the pan, over medium heat.
11. When the oil begins to smoke, lay several eggplant slices in a single layer in the pan.
12. Fry the slices until golden brown, about 2 minutes on each side.
13. When the first batch is cooked, remove the eggplant from the pan to a serving dish using a slotted spoon.
14. Repeat the cooking process, beginning by adding 3 fresh tablespoons of extra-virgin olive oil to the pan, until all of the cutlets are cooked.
15. Serve warm, garnished with caciocavallo cheese, fennel fronds and juice from the orange wedges.

For more Italian recipes check out the Italian cooking section of Veni Mangé - The Trinigourmet Amazon Bookstore!

I have a confession to make. I have grown up utterly hating ‘provisions’. You know what I’m talking about. Yams, eddoes, dasheen… I always had a fondness for cassava so that was granted a pardon, but the others? I wanted nothing to do with them. The antipathy began from childhood and stretched without interruption into my adult years. Memories of fist sized cubes of starch submerged in dark cloudy water, often with green bananas, held no appeal to me either visually or taste-wise.

Then, quite unexpectedly, late last year I ran into a post by Taymer Mason, author of Caribbean Vegan, where she expressed sheer adoration for dasheen. Her glowing praises had me wondering if we could possibly have tasted the same vegetable! After sharing my experiences with her she confirmed that my mother’s method of plain boiling and serving was probably the least appetizing approach to be taken, and she gave me some alternative recommendations. When I later ran these ideas by my mother, she confessed that she too didn’t like ‘provisions’, hadn’t grown up eating them, and really only made them from time to time for my father. Now convinced that it was probably her dislike for her own pot that had added to the lackluster experiences I had had growing up, I decided it was time to revisit dasheen – on my own terms.

A little over a year ago I received a review copy of a small self-published cookbook called “Harriet’s Tobago Cookery Book“. I have deservedly received some criticism in the past for not featuring/exploring the cuisine of Tobago much on this site. The omission, I have always said, was not deliberate but more due to a lack of resource materials and exposure to dishes that I could eat within my own dietary restrictions. I often asked my critics to share a recipe or two with me that I’d be happy to feature on the site (giving them the credit), to which I never received a response. That’s why I was happy when I finally received a copy of “Harriet’s Tobago Cookery Book” after many online-searches for Tobago culinary resources. Though small and thin it is full of concise, no-nonsense recipes and directions for dishes unique to Tobago, and others that would be familiar to Trinidadians as well. I have recently started to familiarize myself with its contents (it disappeared for an extended period amidst renovations) and will offer a more indepth-review at a later date. However, let’s just say that I decided that if I had a fighting chance to get on good terms with Dasheen, I was going to rely on this book to do it for me.

I was not disappointed.

This recipe for Dasheen Balls is pretty much the same as a potato croquette however, because of the nature of dasheen it is a good bit heavier in result. The addition of seasonings is essential to counter the rather non-descript flavour of dasheen, unadorned. Although the recipe doesn’t call for it I also recommend a healthy pat of butter or margarine as well I enjoyed it immensely as a snack, and can see it as a perfectly acceptable side dish or hors d’oeuvres as well. For an extra special twist you can also use panko crumbs. Any way you approach it, this recipe is most definitely worth a try!

Dasheen Balls
SOURCE: Harriet’s Tobago Cookery Book

INGREDIENTS:

1 dasheen root
1 egg
salt
pepper
parsley
chives
butter or margarine, to taste (optional)
bread crumbs (I used rice cracker for gluten-free)
oil, for frying

METHOD:
1. Peel, boil and puree dasheen

2. Mix with parsley, chive, egg, salt and pepper and butter/margarine (if using)
3. Make into balls
4. Roll in bread or salt biscuit crumbs (I pulverized rice crackers to keep it gluten-free)

5. Fry

Sandwiches and soup go together so well that I had to mention them in this series. If you are having an evening wedding, sandwiches can form part of your appetizer course (cut as quarters). However, for a breakfast or lunch reception they can share the stage with your soup course, forming a light entrée all on their own (cut as halves).

Quick and easy to prepare (they freeze and thaw very well), look for a variety of fillings and breads, however don’t feel that you have to go overboard. Three, I believe is the perfect amount! Even better, create a gluten-free version of one or more of the sandwiches so that those with dietary allergies need not feel left out If one of the gluten-free versions is also vegan you’ll make even more attendees feel welcome with little extra effort. Any of the sandwiches above can be easily made with a gluten-free bread, and Tofutti is a well-known vegan cream cheese alternative. Vegan Soul Power also has a great listing of 50 Vegan Sandwiches that are sure to alleviate any guesswork.

Whether offering gluten-free or vegan fare, such dietary mentions are easily added to the placecards for each item being offered and the printed menu (if used) itself. Although optional, it also always good to make note of any items that contain common allergens such as nuts, as well.

For the above selections I turned to some of my mother’s vintage cookbooks.

I enjoy going through old cookbooks as many of the flavour combinations and stylings offered are nothing like what one finds in contemporary publications. Although some of the pairings seem odd on the surface (cream cheese & ginger?), it is this unexpected element that I believe will create interest and raise curiosity. Always a good thing. And yes, they taste good (well I think so ).

The following recipes are deliberately vague as the taste adjustments need to be made on your side to your own personal preference. Fortunately they are also quite forgiving so feel free to add a dash more of this, and dash less of that, or even to omit/replace as you see fit.

All recipes adapted from Better Homes and Gardens New Cook Book, 1965 Edition

Egg Sandwiches on Wholewheat

Eggs scrambled with minced onion and green pepper. Apply a thin layer to lightly buttered bread. (The thin butter layer will prevent the sandwiches from getting soggy)

Tea Time Sandwiches on White

Soften two 3-ounce packages cream cheese. Add 2 tablespoons blue cheese, crumbled. Add 1/2 cup finely chopped nuts, 1/4 teaspoon grated onion, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon salt, 1/3 cup mayonnaise; mix well. Chill. Spread on lightly buttered bread.

Cream Cheese and Ginger on Rye

Softened cream cheese with chopped candied/crystallized ginger

Set the tone of your wedding reception the minute guests start filtering in, with your appetizers.

The inspiration for the above menu came from the actual wedding menu of one of my best friends who presented pholourie and other bite sized Trini street foods on platters carried by cocktail waiters! A move that was quite delightful and unexpected by the majority of the guests at the Miami-based affair. Even better? The ingredients for these dishes are affordable, easily scale upwards and are equally impressive served buffet-style with toothpicks. Let your décor choices and tableware determine how formal or informal you want your event to be, but consider no food ‘inappropriate’.

Speaking of surprises, my friend also brought in a troupe of tassa drummers, something that caught many off-guard before eveyone broke into smiles and dance
.

If you’re not familiar with tassa drums, check out this short video, and you’ll see how hard it is to resist

So,what mark will your menu be making? Think it over and tomorrow, we’ll talk soups! In the meanwhile, browse the following images and recipes for some traditional Trini favourites that make ideal wedding appetizers!

Trinidad Saltfish Accra (click for recipe)

Trinidad Pholourie (click for recipe)

Trinidad Saheena (click for recipe)

How cute are these ‘latkes’? I have to put the quotation marks because they are neither fried, nor flat (oh the sacrilege!). But… they are so light, crisp and flavourful that I can’t get too worked up so do ignore my faux outrage

Ignoring weighty fillers, this latke recipe (which like yesterday’s Oven-Crisped Latkes comes from EatingWell Magazine) is instead oven-baked, in muffin tins no less!. The result is perfectly round bites of crunchy potato goodness with just enough creaminess in the middle to give you that oh so satisfying sense of indulgence!

Healthy-and-rich? Now that’s a holiday miracle! These vibrantly hued morsels find themselves on my plate year after year, which is why they were a no-brainer for my Hanukkah 2010 recipe roundup.

Pesto Latkes (d)
SOURCE: EatingWell Magazine
SERVINGS: 6

INGREDIENTS:

2 lbs. Yukon Gold potatoes
1 medium onion
4 cloves garlic, minced
3/4 cup packed fresh basil leaves, finely chopped
1/2 cup pasteurized egg substitute, such as Egg Beaters (or 1 or 2 eggs -depending on size)
1/2 cup grated Parmigiano-Reggiano cheese
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper

METHOD:

1. Preheat oven to 350°F. Coat a 12-cup muffin pan with cooking spray.
2. Peel potatoes, then grate them through the large holes of a box grater into a large bowl. Squeeze in small batches between your hands over the sink to remove excess moisture. Then grate onion into the bowl through the same holes in the box grater.
3. Stir in garlic, basil, egg substitute, cheese, oil, salt and pepper. Place a generous 1/2 cup of the potato mixture into each muffin cup, packing the mixture firmly.
4. Bake the latkes until lightly browned and firm, 45 to 50 minutes. Cool in the pan on a wire rack for 10 minutes before unmolding.

Just a few words as I am writing this at 3:10 a.m.and am rapidly fading after a day of automechanical mishaps (ugh!) Ochroes are one of those ingredients that rapidly divide people into one of two camps, the love ‘ems and leave ‘ems. Well, I was hoping that this dish would be the one that could potentially convert its detractors but I suspect it won’t. However , if you are an ochro lover (such as myself) you are going to really enjoy it! Battering and frying the ochro gives it a crackly outer crust, while keeping the softer interior intact. You’ll be tempted to eat them hot out the pan, but don’t. They get even better as they sit and cool to room temperature. Their informal, slightly messy, and oily nature make them an ideal addition to my Hanukkah 2010 Menu.

This dish is easily made gluten-free by substituting pulverized rice crackers for the breadcrumbs. Parmesan crumbs and/or herbs can also be blended to the crumbs. Don’t be afraid to experiment, it’s a very flexible recipe! Season the batter well and once the ochroes are done finish everything off with a light dusting of fleur de sel for even more complexity.

Enjoy!

Fried Okras
SOURCE:Caribbean Cookbook

INGREDIENTS:
1 dozen okra
1/2 cup milk
1 beaten egg
salt and white pepper
fat for frying
breadcrumbs and flour (pulverize rice crackers for gluten-free)

METHOD:

1. Wash okras
2. Dry them and cut in half lengthwise
3. Brush them with eggs and milk
4. Dip in crumb mixture
5. Brush and dip again
6. Let stand for about 10 minutes
7. Fry in hot shallow fat
8. Drain on kitchen towels

How have you been enjoying my Hanukkah 2010 series so far? At the moment I seem to be having a little trouble with my RSS feed so if you have not received the posts so far you can check out the recipe roundup to date here.

I first whipped up these curried potato mini latkes two years ago for an installment of my blogger friend Stephanie’s now defunct Blog Party series. Latkes are probably one of the most recognizable Hanukkah dishes and there is much discussion and debate as to what makes one great. Some prefer as little seasonings and additions as possible. Some lean more towards the pancake side through the inclusion of flour. There are as many variations as there are cooks! Being Trini I figured where there’s fried potato, curry and chadon beni shouldn’t be too far behind. As Stephanie’s event was cocktail party oriented I kept them bite-sized by frying them one teaspoonful at a time, and then piercing them with toothpicks for mess-free consumption. Truth be told though, I think they deserve to be enjoyed on a larger scale Simply increase the portion of batter to make the latkes more traditionally sized

With latkes like this, forget applesauce or sour cream and head for your favourite chutney. This time around I used tamarind. Yum!

To cool things down from all that spicy goodness a cool bubbly drink was in order. I decided to keep things ‘tropical’ by mixing up a Guava based non-alcoholic cooler.

Things are definitely starting to feel more festive now!

This post was originally published December 15, 2008. It has been updated once since then.

Sarina’s Curried Potato ‘mini’ Latkes

INGREDIENTS:

5 potatoes, peeled and grated
1/4 cup onion grated
1 teaspoon ginger grated
1/4 cup cornstarch
1 tablespoon curry powder
1/4 teaspoon cayenne powder
1/4 teaspoon cumin powder
1/4 teaspoon garam masala powder
1/2 cup coarsely chopped cilantro
olive oil

METHOD:

1. Combine grated potato with all the ingredients except the oil.
2. Heat 1 tbsp oil in a nonstick pan.
3. Fry the potato latkes by dropping 1/4 cup measures of the mixture into the pan, and flattening them in the pan. (use 1 teaspoon if you are making ‘mini’ latkes as appetizers.)
4. Fry on each side for about five minutes till cooked. Add more oil as needed.

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated

Sarina’s Bubbly Guava-Ginger Ale

INGREDIENTS:

2 cups guava nectar
1/4 cup sugar
1 1/2 cups water
1/4 teaspoon salt
20 oz. bottle ginger ale

METHOD:

1. Combine all ingredients.
2. Strain and chill thoroughly.
3. Just before serving, add ginger ale.

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated