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Fried Breadfruit and Buljol

Fried Breadfruit and Buljol
Fried Breadfruit and Buljol Yet another earthy rootsy breakfast fave. The creamy coolness of the fried breadfruit chips gives a solidity and neutral canvas for the spicy heat of the shredded saltfish and scotch bonnet peppers. So yum! Tweet  Read More →

Herbed Square Bread (recipe)

Herbed Square Bread (recipe)
When I saw that Zorra at Kochtopf had decided to start a monthly bread challenge I knew I had to take part. I love to make bread and I don’t make as many varieties as I would like This would be an opportunity to really challenge myself and put to use some of the many tips and tricks I’ve been absorbing through osmosis via The Fresh Loaf For this first challenge Zorra wanted us to... 

Cinnamon-Apple Streusel Muffins (recipe)

Cinnamon-Apple Streusel Muffins (recipe)
Hearty, dense, earthy, wholesome. These are the words that I traditionally associate with muffins, thanks to years of my mom’s bran-carrot-raisin concoctions. As good and nutritious as those are they are also the polar opposite of everything that this recipe was. Yet another slam-dunk from The Good Home Cookbook: More Than 1000 Classic American Recipes, these muffins were light, airy, and delicately... 

Scottish Oatcakes (recipe)

Scottish Oatcakes (recipe)
When I first read about Beck ‘n Posh’s British food challenge (titled Fish n Quips) I was immediately filled with curiousity, excitement and fear. You see, and I hope I don’t offend too many, most of my memories of eating in England are far from fond. Outside of fish n chips nothing really appealed to me or was anything that I wanted to taste a second time. Some of this may have... 

Sarina’s Miniature Hot Pepper Soufflés (recipe)

Sarina's Miniature Hot Pepper Soufflés (recipe)
I have always been intimidated by soufflés. No, that’s not quite true. I had never thought of a soufflé� as something that should intimidate me, until I saw the horrors that Lucy Liu’s character had with them in one of the Charlies’ Angels movies. Ever since then, I had been intimidated by soufflés. As one of my resolutions for 2007 was to overcome my fear of dishes that deal... 

Trinidad Buljol (recipe)

Trinidad Buljol (recipe)
Salted codfish, tomatoes and the hottest peppers known to man. Probably not the most scintillating combination on paper, but believe me one taste and you -will- be hooked! Buljol is without a doubt one of my favorite breakfast foods. I love the way that the saltiness of the dried shredded cod plays off the cool wetness of the tomatoes and the spicy shreds of scotch bonnet peppers. It is a simple... 

Trinidad Hops Bread (recipe)

Trinidad Hops Bread (recipe)
Oh sweet sweet blogosphere. Does my devotion have no end!? It’s the middle of the night and I have a sudden hankering for Hops! Now what is hops? I am sure for most of you you are thinking about some kind of grain and the beermaking process. No no no no no no. Hops is the most basic of breakfast breads/buns here in Trinidad. I have no idea how it got its name, maybe it has to do with the lengthy... 

Rosemary Polenta Pound Cake (San Francisco Chronicle’s Top Recipe of 1991)

Rosemary Polenta Pound Cake (San Francisco Chronicle's Top Recipe of 1991)
The following recipe for Rosemary Polenta Pound Cake creates a finished product, delicately scented with fresh rosemary, with a perfect savory-sweet balance and lovely texture. Tweet  Read More →

Double Corn Spoon Bread with Green Chiles (San Francisco Chronicle’s Top Recipe of 1992)

Double Corn Spoon Bread with Green Chiles (San Francisco Chronicle's Top Recipe of 1992)
The contrasting tastes and textures of cornmeal and fresh corn kernels enrich the following recipe from Georgeanne Brennan. Tasters at the San Francisco Chronicle really liked the charred fresh chiles and the light, souffle-like texture. Serve this anytime — even for a light supper with a green salad and French bread. Brennan started writing for the Food section in 1982. She is the author of:... 

Twice-Baked Goat Cheese Souffle (San Francisco Chronicle’s Top Recipe of 2000)

Twice-Baked Goat Cheese Souffle (San Francisco Chronicle's Top Recipe of 2000)
This souffle is baked in individual ramekins, then cooled and baked again right before serving, making it a great choice for entertaining. Tasters loved its delicate texture and subtle goat cheese flavor. Tweet  Read More →

Perfect Popovers (San Francisco Chronicles’ Top Recipe of 1993)

Perfect Popovers (San Francisco Chronicles' Top Recipe of 1993)
The following high-rise popover recipe makes the perfect Sunday breakfast dish. Serve them hot from the oven with unsalted butter and strawberry jam. It was created by Flo Braker, who began writing The Baker column for The Chronicle in 1989. She is the author of: The Simple Art Of Perfect Baking Tweet  Read More →