My mother first made this recipe in 2008 and it was a hit! Plantain is rarely showcased this formally on dinner tables and it really is a shame. In this case, lengths of ripe plantain are oven-baked with orange juice and zest. The result is creamy, with a slightly caramelized exterior.

My personal suggestions with this recipe are to 1) make sure the plantain is adequately ripe i.e. that the skin has become almost completely black. The dish isn’t as appealing when the plantain is too firm. Similarly, rather than topping it with orange zest (as suggested by the recipe), try topping it with some additional brown sugar, cinnamon and nutmeg. The orange zest can tend to get bitter in the oven so keep an eye on it, and make sure that you avoid including any of the white pith. Of course, play around to suit your own personal preferences. Even as I am typing this I am thinking that maybe a blend of zest and sugar may be the perfect compromise. Either way, the results are very Caribbean Glam!

Plaintain (or Moko) Baked In Orange Juice
Source: Naparima Girls High School Cookbook

INGREDIENTS:
2 ripe plantains or moko
2 tbsp. honey
1/2 cup orange juice
2 tbsp. grated orange rind
1/2 tsp salt

METHOD:
1. Peel and slice plantain in any way one prefers, lengthwise or crosswise
2. Place in a greased baking dish
3. Mix juice, honey, rind and salt
4. Pour over plantain
5. Bake at 350F until nicely browned and cooked (15-20 minutes)

Note: Sweet potatoes could also be done in this way. Parboil potatoes, peel and slice in dish, pour syrup over and bake until potatoes are cooked (25-30 minutes)

This post was originally published April 2, 2009. It has been updated once since then.

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.

This quick and easy rum pudding is the next installment in my retro Caribbean Beachcomber series. The name is derived from the tales of a rather prolific aristocratic serial killer. I was not aware of Bluebeard or the stories before making this dish and I must say I am glad, because I am hard pressed to find a connection between the two and would rather not have such visions in my head while enjoying it!

This rum custard pudding is a cool and creamy dessert that you can whip up in a matter of minutes for friends, guests, or yourself. The most important things to remember about it are to make sure the cornstarch mixture is smooth, as you don’t want any graininess, and to plan far enough ahead that the pudding has time to set. It’s wonderful cold on a hot day or evening, and in the pictures above I have topped them with cinnamon and powdered sugar, as well as chocolate syrup and powdered sugar. The addition of rum gives it a decidedly adult twist, but if you are sharing it with guests who can’t partake, or children, feel free to switch the rum for 2 Tb. non-alcoholic rum extract, or 2 Tb. vanilla extract. It will be just fine

Bluebeard’s Rum Custard Pudding
SERVINGS: 5
SOURCE: Caribbean Beachcomber

INGREDIENTS:
2 cups milk
5 eggs, well beaten
2 Tb. brown sugar
1 Tb. cornstarch (if gluten-free check the ingredient listing)
1/4 cup dark rum

METHOD:
1. Bring milk to boil, stirring constantly.
2. Combine eggs, sugar, cornstarch
3. Add to milk and cook until thickened, stirring constantly
4. Remove from heat, stir in rum.
5. Pour into 5 sherbet glasses, chill.
6. Serve very cold.

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

Look at that cake! So perfect for this month’s Daring Bakers Challenge! Chocolatey, gooey, with a thin, crackly brownie-like crust… so light but rich, it melts on your tongue… and.. not a drop of flour in sight! *record scratch* …

Yup, you heard me! A chocolate cake, luscious, decadent and gluten free! I loved dropping this piece of information on people, especially my mother as I offered her up a slice! Flourless cakes are not something new to me. I am used to making them at Passover time, but this one really ‘takes the cake’! I have filed the recipe away to resurrect this Passover season, as it is relatively labour-free, and only requires 3 ingredients!!!

After past disasters with flourless cake recipes I have learnt the hard way that it’s really important to fold the egg whites until not a speck of white can be seen. Be aware that any white left in the batter will only harden, and you will have tough lumps of egg white in your cake slices. *SHUDDER*

Once your batter is well blended you can pretty much rest assured that the scariest part of the recipe is behind you. The cake bakes at a fairly high temperature for a relatively short time. After leaving it to cool for a while you are ready to slice and serve! The texture is very similar to a brownie. Light crackly exterior, gooey, luscious center. As the cake continues to cool it gets increasingly dense. Knowing which result you prefer can be a determining factor in when you want to serve it. I myself prefer it still warm and moist. This is when it is lightest and seems to melt your tongue! All you need is a light dusting of confectioner’s sugar on top and your guests will be going WOW!

This month’s challenge included creating an icecream ‘side’ to our cake. Well nothing could be quicker or easier than a Raw Banana Softserve! It’s even pretty dang nutritious! Just the thing to assauge the guilt of a chocolate hangover

Chocolate Valentino
Preparation Time: 20 minutes

INGREDIENTS:

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

METHOD:

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

Raw Vanilla Softserve
Source: GoneRaw.com

INGREDIENTS:

4 large bananas, frozen
1/4 cup raisins, soaked
2 tablespoon ground chia seeds (I use ground flaxseed)
2 teaspoon vanilla extract (or the equivalent amount of vanilla bean)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
10 drops stevia (I use agave or honey)

METHOD:

1. First, process the soaked raisins until they are relatively smooth.
2. Then add in the bananas, vanilla, ground chia, spices and stevia, and continue to process until the mixture is completly smooth and creamy.
3. Try the ice cream, and add more stevia or vanilla to taste.

4. At this point, it will seem like a cold pudding, so freeze the ice cream for 1-2 hours.
5. Stir before serving. Dig in!

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Since mid-December I have spent my weekdays consuming mostly raw dishes and drinks. Smoothies in particular have become my staple breakfasts (and sometimes stand in for lunch and dinner as well!). They can be simple, just 2 or 3 ingredients, or elaborate, containing everything but the kitchen sink. This recipe for a Banana-Basil smoothie veers towards the simpler side of the spectrum which is why I like it so much. Submitted by a reader to GoneRaw.com (one of my favourite sites for raw recipes), I was first a bit wary to make it because basil and banana just didn’t strike me as a winning combination. Let alone basil in a beverage. Then I thought of mints and mojitos and thought, well maybe it wouldn’t be so bad. Well it’s far from bad, in fact it’s pretty darn good! The basil turns this from just being another banana smoothie and transforms it into something slightly more complex, something slightly more sophisticated. Because we always have bananas on hand, and we grow our own basil, this is one drink that I have been making rather regularly especially when I get those mid- evening cravings but am not quite yet ready for ‘dinner’

Banana Basil Smoothie
Source: GoneRaw.com

INGREDIENTS:

2 ripe bananas, peeled, chopped
10 fresh basil leaves
1/4 cup filtered water
2 tablespoons agave (or raw honey)

METHOD:

1. Blend the ingredients in a blender until liquefied and smooth.
2. Serve immediately or chill the smoothie in the refrigerator for an hour or until ready to serve.

This post has been submitted to Weekend Cookbook Challenge: 5 Ingredients Or Less

I first learnt about Greek Frappés on a travel show. The picture that was painted of leisurely camaraderie, united by a cold iced coffee on a sunny day was one that triggered every romantic bone in my body Curious to learn more I consulted the web and discovered that this ‘tradition’ is a relatively new one with a rather amusing ‘birth’

From Wikipedia:
Frappé dates back to the 1957 International Trade Fair in Thessaloniki. The representative of the Nestlé company, Yannis Dritsas, was exhibiting a new product for children, a chocolate beverage produced instantly by mixing it with milk and shaking it in a shaker. Dritsas’ employee Dimitris Vakondios was looking for a way to have his usual instant coffee during his break but he could not find any hot water, so he mixed the coffee with cold water and a shaker, creating the first frappé coffee.

This improvised experiment established this popular Greek beverage. Frappé has been marketed chiefly by Nestlé and has been a popular drink in Greece. More recently, Kraft, under the Jacobs label, have launched their own brand of frappé. Frappé has been called the national coffee of Greece, and is available at virtually all cafes, where it is typically served with a glass of water. Frappé is also popular among students and workers since its caffeine content helps to stave off fatigue.

One of the things that I really enjoy about these frappés is that they are really easy on my stomach, normally coffee and I do not go together

Greek Frappe
——————————————————————————–

Serving Size: 1

Ingredients:

1 teaspoon rounded instant coffee
2 teaspoons sugar
1/2 cup or more cold water
1/4 cup evaporated milk

Directions:

1. Place the coffee, sugar and one-fourth cup water in a shaker, jar or blender. Cover and shake well for 30 seconds, or blend for 10 seconds in the blender, to produce a thick foam.

2. Slowly pour the coffee mixture down the sides into a tall (14-ounce) glass half-filled with ice. Add the milk, pouring down the side of the glass (so as not to dispel the foam), and top off with about one-fourth to one-third cup cold water to fill the glass.

Wanna know more about the Greek Frappé?

• When The Greeks Toss the Demitasse (LA Times)

As I mentioned long ago my past attempts at roti making have been nothing short of tragic. My mother has been hiding her tawa away from me for the past few years as a result, eyeing me suspiciously whenever I would plead for the co-ordinates to its whereabouts. I pleaded with every school of logic I could come up with.
I was older now, wiser. How could I maintain a site called TriniGourmet and not have any attempts at roti?
I even tried pulling an Eric ‘Respect my authoritay’ Cartman, but that too backfired
Sadly I resigned myself to the fact that I simply was not trusted.

Then, miraculously one morning I entered the kitchen to the sight of a tawa on the stove.
Could this really be?!

Mom nodded yes, she had decided to give me another chance and I could now share ownership. Whee!

I decided I would try my hand at Dosti Roti. Dosti means friendship in Hindi, and in this recipe the two rotis are cooked together, making them friends! (at least until they are torn apart and eaten )

I made two batches of this and the last of my second batch were worlds above the first of my first batch. This reinforced the fact that with some things there are simply no shortcuts. Practice practice practice. It’s the only way.
I monitored the application of oil (more is better), I monitored the heat to see what would happen if i lowered it, if I raised it. If I extended the baking time, and if I reduced it. If I rolled it thinner, thinner, thinner. I made mental notes of what seemed to work and what seemed to hinder.

I still have a long way to go but the fact that I got a grudging nod and a ‘not bad not bad’ from her cheered me immensely and since the tawa has remained out I can’t wait to try again

If you’ve got any tips for me (and everyone else) let me know

Trinidad Dosti Roti

Serving Size: 8

Ingredients:

3 cups flour
3 teaspoons baking powder
ghee, melted margarine, or vegetable oil
water (1 – 2 cups)
1/2 teaspoon salt
flour for dusting

Directions:

1. Combine flour, salt and baking powder thoroughly.

2. Add water gradually, working the dough to a soft, silky texture

Cover with a damp cloth and let it rest for at least 30 minutes.

3. Knead once or twice and Divide dough into 8 even pieces and shape into round balls (loyahs).

4. Allow loyahs to relax for 15 minutes

5. Flatten loyahs into 3-inch discs between fingers.

6. Brush discs on one side with oil and flour lightly.

7. Place tahwa (or flat, thick-based frying pan) on medium heat.

8. Place 2 discs together (oil sides facing) and flatten to 4 inch double discs. Place on floured surface. Rest for at least 10 minutes.

10. Dust rolling pin and rolling surface lightly with flour, and roll out into 8-inch discs, flipping the dough and dusting with more flour to ensure easy rolling.

11. Dust off excess flour and transfer to tahwa. Bake until the first sign of small bubbles appear. Flip with spatula and brush liberally with oil/ghee. Bake until light brown. Flip to other side and brush liberally with oil/ghee. Bake 1 minute.

12. Insert knife between the two layers. Pull apart (caution, hot steam! no really. wear gloves or something!)

13. Place back together and store between towels to keep warm.