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
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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!

This cake is Dorie Greenspan’s take on tiramisu, but, as the title alludes, in cake form. When I first baked this dessert, back in 2009, it was also the first time that I’d worked with mascarpone. I instantly fell in love. It’s so light and smooth and reminds me clotted cream (a rather unhealthy indulgence of mine )

Like all of Dorie’s recipes, that I’ve tried to date, assembly was a cinch. Don’t be daunted by the various components and stages. They look much more elaborate on paper! The first stage is making 2 vanilla layer cakes. Then soaking them with a rich liqueur-laced espresso sauce. Don’t worry if the sauce seems very bitter and intense. It mellows out considerably once absorbed by the cake. A mixture of liqueur, whipped cream and mascarpone cheese forms the basis of the filling, and Dorie veers a tad from convention by including chopped chocolate. I was a little worried that the chocolate would be too crunchy, as I love tiramisu for its creamy smoothiness, but this wasn’t the case at all To finish things off the cake is ‘iced’ with leftover espresso sauce, liqueur, whipped cream and mascarpone cheese and the top finished with a dusting of cocoa. I really recommend that you chill the ‘icing’ a bit so that it holds to the cake

And voila! There it is Let it sit for at least 3 hours, preferably overnight, for all the flavours to meld and serve! This cake is best served at room temperature. So slice it and let it sit for about 15 minutes before letting others dig in. Bon Appetit!

Since making this recipe I have been asked by others to make it for them on request. They’ve even offered to pay! I’ve taken their enthusiasm to be one of the greatest testimonials to the sheer dreaminess of this recipe and encourage you to give it a try as well.

For this Tiramisu Cake Recipe turn to pages 266-268 of Dorie Greenspan’s Baking: From My Home to Yours or visit Megan of My Baking Adventures

This post was originally published May 5, 2009. It has been updated once since then.

This post was originally published on October 13, 2006. It has been updated twice since then.

Bake is a popular breakfast bread here in Trinidad. Hearty by nature, its heavy crumb keeps you feeling satisfied for hours. Especially when taken with a savory topping. My version here, raises the fiber content through a healthy dose of wholewheat flour. Be sure to pay attention to the resting time and icy water, it’s necessary for tender ‘non-brick’ results

Wholewheat Bake

Ingredients:
1 cup white flour
1 cup whole wheat flour
3 tsp baking powder
1/2 tsp salt
3 oz butter (or margarine)
1 1/2 oz vegetable shortening
1 cup ice cold water

Method:
1. Sift flour with the baking powder and salt

2. Rub in the fats
3. Slowly add the water to make a smooth dough (dough will be sticky at this point)
4. Begin to incorporate enough wholewheat flour to make a smooth, dry, but elastic dough. Knead well.
5. Shape the dough into a bowl and allow to rest for 60 minutes
6. Preheat oven to 400F
7. After 1 hour, place dough onto floured board
8. Roll to a thickness of 3/4″ to 1″

9. Place dough onto a greased baking sheet and bake for 20 minutes
10. Serve hot, cut into wedges.

makes 4 – 6 slices

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

This recipe’s origins lie in an impulsive purchase of starfruit (carambola) in 2007. Somehow I had an idea of using it to make a cheesecake topping but the cheesecake never materialized and I was stuck with the silly things in my vegetable drawer. Rather than let them go bad I pondered what else I could use it for. See I’ve been committing myself to not only recreating and sharing as many local/traditional foods as possible, but also to re-interpreting foreign dishes into a local lexicon as much as possible.

After seeing recipes for zucchini bread and then a vegan recipe for Sunshine Citrus Bread it occurred to me… why not make Carambola Bread! D’OH! I mentioned my plan to a few friends – all of whom viewed me with suspicion. I remained undaunted though, in my mind the tart juiciness of carambola (locally dubbed five-fingers) made it the lovechild of the zuchinni and citrus worlds! There was no way this would fail!

The finished product was ridiculously soft and moist. At first I thought it was not sweet enough, but mom said it was fine. After a few hours when I went back to it I agreed. But adjust to suit your own preferences. The bread is good as-is.. but I highly recommend having it slathered with butter. Oh it was insane! The loaf was gone by the next day

Maybe I should get back to figuring out that cheesecake topping now ?

Carambola Bread
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Serving Size: 12

Ingredients:

1 cup pureed five fingers (carambola/star fruit) – about 3 to 4 small
1 cup sugar
3/4 cup milk
1 egg
1 cup wholewheat flour
1 cup white flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup raisins

Directions:

1. Preheat the oven to 350 F and oil or spray one large (9 X5X3-inch) loaf pan.
2. In a large mixing bowl, combine the puree, sugar, milk, and egg.
3. In another bowl, combine the remaining dry ingredients and mix well. Slowly add the dry ingredients to the wet, and stir just until all the flour is moistened. Do not over-stir.
4. Pour into the prepared loaf pan(s) and bake until a toothpick inserted in the middle comes out clean, about 35-40 minutes.

Note: If using a black non-stick baking tin reduce the heat to 325

5. Remove from the oven and allow to cool completely before serving.

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 post was originally published January 8, 2007. It has been updated once since then.

Chalk it up to my high functioning autism, or my devotion to High Fidelity, but I just LOVE making ‘best of’ and ‘top’ lists. This time around I’m making a list of my Fave 3 Caribbean baked goods for May. Why for June? Well no reason really, maybe cos my Top 3 is constantly evolving and changing. So this is just a snapshot really, hope you enjoy it

1. Wholewheat Bake (recipe)

Simple. Hearty. Wholesome. I usually make this for Sunday breakfast. It’s buttery and very filling, and preparation is a cinch!

2. Coconut Bake

When I run into people in ‘real life’. Many of them have cited this recipe as one of their faves. Well I have to confess it’s one of mine as well

3. Ciabatta Bread

Although most people don’t think of Italian food and Caribbean as going together there -are- Italian communities to be found. Here in Trinidad, street names like Prada in the area of St. Clair are a testimony to the Italian immigrants of yore. One of my favorite eateries used to be Giovanni’s on Abercromby Street (then Tragarete Road, now Tunapuna?). Run by an Italian chef who fell in love with Trinidad, he at one point also resided at the Hotel Normandie’s Ciao. Another great authentic Italian eatery is Ristorante Garibaldi, and rounding the bunch we also have Il Colesseo, Panini Café and Caffe del Mar at Crew’s Inn. Recent arrivals also include Buzo on Warner St, and over in Tobago there is La Cantina with its wood burning brick oven. This recipe for Ciabatta Bread creates a very light loaf, soft and chewy on the inside with a thin crunchy rustic crust. It’s been linked to by TheFreshLoaf.com and so I’ve gotten quite a lot of traffic because of it. I hope that the visitors who try it like it as much as I do

This post was originally published November 28, 2006. It has been updated once since then.

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

It often happens that culinary inspiration hits me late at night. Although this is great for my confidence, it’s not so great for my waistline The other night, as I was relaxing to a new episode of Jersey Shore (don’t judge me!) I started to get a craving for fried goodness. Maybe it was the boardwalk scenes, maybe it was the platters of home fries, but before I knew it I started to think about what I chomp on with little more than some tins of tuna fish and salmon on hand.

The result was this – French Toast Tuna Sandwiches! As soon as I mentioned it several people on Twitter asked me to share the recipe. I rarely post the snacks I make for quick consumption because I figure they are not really ‘recipe-worthy’, but maybe I’m wrong? Either way, here it is. The recipe reflects my current fascination with combining sweet and savoury flavours. As with most snacks, treat this recipe as a template and go ahead and make it your own. It’s infinitely flexible and will work with whatever you have on hand with regards to seasonings, herbs, even the type of tinned fish!

===============
Sarina’s French Toast Tuna Sandwiches
SERVINGS: 1

INGREDIENTS:

1 egg
1/4 cup evaporated milk
1/4 cup water
1 tablespoon sugar
2 slices bread (you want a sturdy bread that won’t disintegrate upon soaking)
1 7oz. tin tuna
2 tablespoons mayonnaise
1 tablespoon grated parmesan cheese
butter
salt
pepper
1 teaspoon honey
finishing salt or sea salt (click here to see my favourite)

METHOD:

1. Combine egg, evaporated milk, water and sugar
2. Butter both slices of bread
3. Combine tuna, parmesan cheese and mayonnaise.
4. Season tuna mixture with salt and pepper to taste
5. Spread each slice (on buttered side) with about 1 tbsp tuna mixture per side (save the extra for other sandwiches )
6.Pair both slices to form the sandwich.
7. Preheat a small frying pan or skillet over medium heat and melt 1 – 2 teaspoons of butter
8. Dip both sides of sandwich in egg & milk mixture (about 8 seconds per side – use a spatula to help you turn the sandwich, it keeps it from breaking!)
9. Transfer sandwich to pan. Cook about 90 seconds per side – it’s ready to turn when heated side is crisp and has lovely dark brown streaks running through.
10. Transfer sandwich to plate and drizzle top with 1 tsp of honey
11. Sprinkle with a slight dash of finishing sat or sea salt (table salt will work too but the flavour won’t be as complex).
12. Slice diagonally.
13. Enjoy!
===============

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

There is something about Sundays. The pace of life is slower, the roads are empty, the neighbourhood is quieter, and the sunshine seems slightly brighter. Sundays lend themselves to leisurely baking like no other day of the week. That’s why last Sunday I decided to make some Baking Powder Biscuits. These biscuits remind me a lot of those that you get at Kentucky Fried Chicken (at least the ones in Trinidad). They are light, crumbly and buttery. You can make them more uniform in appearance by rolling out the dough and using a cutter, however I like the freeform ‘drop’ forms so that’s why I went that route

Baking Powder Biscuits
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Ingredients:

2 cups all-purpose flour
3 tsps baking powder
1/2 teaspoon salt (on the correct advice of a reader )
1/4 cup cold butter, cut up
2 tbsps chilled solid shortening
2/3 cup milk

Directions:

1. Position a rack in the center of the oven and preheat it to 425F
2. Butter the cookie sheet or cover it with parchment paper
3. In a large mixing bowl whisk together the flour, baking powder and salt
4. Cut in the butter and shortening until it resembles coarse meal

5. Add the milk and toss it in only until the dough hold together. (If the dough is becoming sticky place it in the fridge for 5 – 10 minutes)
6. Add a drop or two more milk if the dough is too powdery

7. To make drop biscuits, scoop 10 equal portions of the dough onto the baking sheet, placing them at least one inch apart

8. Bake 12 to 15 minutes until a light golden brown on top.

9. Cool on wire rack, serve warm

Makes 10 biscuits

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 post was originally published January 17, 2007. It has been updated once since then.

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