Hey, I’m back! For now at least I think this is the longest I’ve been ‘away’ since getting back into my blogging groove. My profuse apologies but sometimes, offline demands make themselves unavoidable and require all my attention!
So this and my next few posts (until the end of June) will be haiku-like in their brevity. This ricotta gnocchi was my first entry towards the newly launched Daring Cooks Challenge. Although I didn’t get to submit it on time it turned out so well I thought it would …

I did it! I finally bit the bullet, pushed through my fear and made pasta! That’s right, thanks to Daring Bakers, I have finally achieved something that I’ve wanted to do since starting this blog in 2006
With the late showing of this post you would never believe that I actually made this lasagna over a week ago. What can I say? It’s been one of those weeks (for the past few weeks)! But better late than never, right?
For this lasagne I pretty much followed …

February is Black History Month and with it comes A Taste of Ebony, a food challenge hosted by Joelen of Joelen’s Culinary Adventures highlighting the work and recipes of Black chefs and food celebrities. When I began TriniGourmet Black food personalities were almost a shadow presence, and though I am glad to see, over the past year, the Food Network integrating African-Americans into its lineup, it still strikes me as unfortunate that an actual chef such as Marcus Samuelsson is relegated to a tundra timeslot on a niche channel such …

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 …

Without a doubt this is definitely one of the best bean soup recipes that I have tried. I have no idea where I got it from, it’s been floating in my recipe file for more than a few years. One of the reasons why I think I avoided it was because parts of the instructions seemed off putting to me. For example, cooking the beans in PLAIN water or 90 minutes seemed totally UGH! However that is all in the past now. I am glad now however that I tried …

Writing is a funny thing. Some days the words seem to flow effortlessly and other days it’s a struggle. I’ve spent the last few hours hemming and hawing around beginning this post and it really isn’t anything that complex or profound. If it wasn’t for the fact that it’s for an online event that ends today I probably would just leave it with the 1000+ drafts that I currently have floating in cyberspace
What makes this lethargy even more confounding, is that in the length of time it’s …

Sunday October 19, was my sweetie’s birthday and I wanted to do something special for him to mark the occasion. Last year I went all out so I felt some pressure to not lower the bar this time around. The only problem was that the previous week had been one of the most draining ones I’ve had mentally and physically in quite some time. I was completely burnt out and just couldn’t raise the energy to stand over a hot stove. That’s when I decided to try my hand at …

I normally don’t enter one of my recipes to multiple events but I’m in a bit of a time crunch and I really wanted to take part in Food In Film, as well as “Waiter There’s Something in my… Meatless Barbecue”.
Having been a Film Major in college my eyes really lit up when I learned about the Food in Film event, there were so many great films I could choose from, and talking to a close friend only brought up more possibilities. For some reason my mind really …

Most of the recipes that I post here have been made on a Friday for Shabbat dinner, however there is a significant amount of recipes that are also made around 7p.m. when I get the ‘munchies’. This recipe for Jamaican cornmeal and cheese cakes is just one of those. My mother said she’s never heard of them but she also only likes cornmeal in porridge so I have no idea if this recipe is ‘authentic’ or not. Either way it’s very delicious. The first time I tried this recipe I …

My anchovy fixation continues and everyone in my home is loving it! This recipe for Bagna Romano couldn’t be any simpler. Pasta, anchovies, garlic and cheese. That’s it! The pasta is so delicious it is a meal in itself!

From: Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3
This sauce runs over with the complex salty fermented richness of oil-cured anchovies and garlic. It is a takeoff on the classic Roman dip bagna cauda, enhanced with Romano cheese.

This post has been submitted to Presto Pasta Nights