This recipe for Ciabatta-Wrapped Striped Bass just caught my eye and is definitely a novel and creative way to use ciabatta bread!
Combining the flavours of a saffron sauce with a tomato-fennel stew, and easily adaptable to kosher restrictions, this will definitely be gracing my dinner table in the near future (I’ll probably be leaving out the capers though, can’t stand those! )

Ciabatta bread is still relatively unknown here in Trinidad however gourmet stores and bakeries are increasingly including it in their offerings (I personally buy mine at Peppercorns …

This post was originally published on February 18, 2009. It has been updated once since then.

Prior to last year I had never heard of Yu Sheng (also known as Yee Sang), indeed I only became aware of its existence thanks to research done for a blogging event. As this year the Chinese New Year falls on Valentine’s Day it seemed only fitting to repost this recipe, which is one I’ve fallen in love with
According to Wikipedia:
Yusheng , yee sang or yuu sahng (simplified Chinese: 鱼生; pinyin: yúshēng) …

1. Trinidad Saltfish Accra (recipe)
Accra is a puffy fried dough ball, made of a highly seasoned dough into which shredded saltfish has been mixed.

2. Fried Bake ‘n Fish (recipe)
‘Shark n Bake’ is -the- ultimate beach food here in Trinidad (although it can be bought in other places as well). Its epicentre (where i’ve been told the dish was also first created) is Maracas Bay (which is also the most popular beach on the island). Many beach seekers who are going to other beaches on the North Coast will …

Originally made to break the Yom Kippur fast last year, this photo (and recipe) for Smoked Salmon and Scrambled Eggs has languished for quite some time in my Drafts folder. Thankfully, Kochtopf’s ‘Smoking Allowed’ event has encouraged me to bring it into the light of day Inspired by a recent No Smoking ban which is taking hold in German restaurants she has encouraged food bloggers to prepare and post recipes using smoked meats (or other smoked ingredients). For me the use of smoked salmon was a no-brainer. Smoked …

Growing up in a cross-cultural household there were many moments when you realized that your home was a little ‘different’ from many of those around you. As a kid I went to a variety of private schools with large international populations so those differences seemed quite ‘normal’, however when I began public high school I began to realize that maybe I was a little bit ‘odd’ Growing up with a Jamaican mom not only was my vocabulary for local fruits and vegetables at times quite different from my …

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 …

Welcome to the latest installment of Hay Hay It’s Donna Day It’s a huge pleasure (and honour) to host this current round, my first time hosting a food event of any kind!
Barbara, of Winos and Foodies has been an amazing help to me in setting everything up and definitely deserves a hearty shout-out
So, on to this month’s theme! I toyed with many ideas before settling on that of tarts. I love their elegant simplicity, and how they can so easily accommodate seasonal produce …

A simple fish dish. The flavours weren’t as assertive as I would have ordinarily liked but the relative mildness means that it can be paired with bolder side dishes that may not usually see the light of day. The inclusion of cilantro in the salsa provides the only real ‘zest’.
I often mention that I pick my culantro (known locally as chadon beni/shadow benny/bhandhani) from a patch outside my home. As I used some of that herb in this dish, I thought that now would be a great time …

I have 3 large folders of cutouts y’all. You know the folder I’m talking about. The one where you have stashed all those pages you’ve torn out of magazines through the years. All the recipes you’ve clipped out of the newspaper. Yeah that one. I have 3 of those folders and I’ve decided that now is the time to actually start preparing them. Well actually I decided that several years ago when I let my subscription to Cooking Light magazinelapse because I had so many recipes still untried, but nevermind …

1.Trinidad Saltfish Accra – recipe
Trinidad accra are puffy fried dough balls, 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 – view this popular saltfish recipe here.

2. Trinidad Buljol (recipe)
Yet another saltfish recipe! 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 …