Chef’s Table Recipe: Ciabatta-Wrapped Striped Bass

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 

Yu Sheng/Yee Sang “Rainbow Raw Fish Salad” (recipe)

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 

TWD: Banana-Apple Crisp

Yes! I’m back! 🙂 A day late for the proper Tuesdays with Dorie post but back nevertheless. Thanks so much for the inquiries and well wishes, I have been dealing with some chronic health issues that flare up from time to time. But now everything 

Daring Cooks: Gluten-Free Indian Dosas (recipe)

Finally! I have completed (and posted) a Daring Cooks Challenge on time! I have been cooking along with this most recent adjunct to the Daring Bakers community but have always ended up missing the deadlines for one reason or another. No more! This time around 

Ensalada Chilena (recipe)

Earlier this year when Trinidad hosted the Summit of the Americas, I came up with the idea to try to cook my way through the recipes of the attending nations. That never quite materialized in the timely manner that I had envisioned. This recipe was 

Sarina’s Cranberry Almond Slaw (recipe)

Salads in Trinidad are traditionally a disheartening affair that leaves you wondering why the cook/establishment even bothered. Two wilted lettuce leaves, a force-ripe watery slice of tomato, and some slivers of cucumber served either unadorned, or swimming in some vague mystery oil with specks of 

Sarina’s Spinach-Ginger Salad (recipe)

This quick and simple salad is perked up by the addition of slivered stem ginger. Stem ginger is an ingredient that doesn’t get as much love as I think it should. It’s usually found in the baking aisle, but at times I have seen it 

Parisian Apple Tartlets

MMMMMMMMM. These were so good! And SO SIMPLE! Some peeled core apple, some puff pastry. A little butter and sugar and that’s it! Oh c’mon! Even the most kitchen phobic amongst you can make this one. With my heart shaped cookie cutters I really went 

Passover 2009 Menu

The past two weeks have been a blur, and I’ve fallen behind on food events and posts. Not that I haven’t been cooking, but finding time to sort and edit has been sorely lacking. In due in no small part to my having a heavier 

Plantain (or Moko) Baked In Orange Juice (recipe)

Mom first made this recipe last year 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, 

Sarina’s Rum and Raisin Hamantaschen (recipe)

Mmm hamantaschen. In this part of the hemisphere, hamantaschen is probably the most recognizable symbol of Purim. These three-cornered pastries are usually stuffed with jams and sweet pastes of various flavours. My favourite base recipe comes from Joan Nathan’s Jewish Cooking in America,however my own 

Haman’s Ears/Orejas de Haman

This Sephardic Purim treat is rarely mentioned in Purim recipe lineups, overshadowed in familiarity by its Western European counterpart Hamantaschen. It’s a shame though, because this dessert is light, and deliciously addictive. Strips of dough are fried and sprinkled with confectioners sugar. I personally like 

Raw Soursop Icecream (recipe)

As my ‘raw’ adventures continue I find myself viewing the fruits and vegetables in supermarkets and roadside stalls with an almost reborn eye. This ice cream came about as a glut of soursops came into my line of sight and instantaneously caught my imagination. Soursop 

East Indian Chickpea Salad (recipe)

This is a recipe whose origins have become lost to the sands of time (and disorganization), however it is fast, nutritious and never fails to please. It’s a regular part of my Purim menu because of the prominent role that chickpeas play in that festival.