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 …

When I first learnt about Chef Spotlight Dinners organised by Joelen of Joelen’s Culinary Event I thought it would be the perfect opportunity to showcase another raw dish and to learn about those chefs who specialise in preparing (and popularizing) raw cuisine. Among the key names that I came across (and whose work really resonated with me) were Chad Sarno, Sarma Melngailis, and Roxanne Klein. However, for this challenge I decided to prepare a recipe by the British raw chef, Russell James. Like the other chefs mentioned I like his …

1. Trinidad Macaroni Pie
This dish is part of the traditional Trinidadian Sunday lunch and is also offered in cubed form at BBQs and other casual outdoor functions. Feel free to play around with the proportions. – recipe here

2. Bagna Romano
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. – recipe here

3.Gnocchi Pomodoro – recipe
Silky, light, buttery, almost melt in your mouth good. “This is really …

I first learnt about this Rachael Ray dish on Oprah and I won’t lie, as a single girl, the name roped me right in A dish that practically guarantees a proposal? Where can I sign up?! Sadly I have not had a chance to try it on any prospective suitors but after making it for my family I got many sated mumbles and murmurs. Puzzled, as the recipe itself is pretty simple and basic I realized that the key to its supposed success has to be that sneaky …

Happy Independence Day to all the Trini readers and passersby Hard to believe but our nation has now been free of colonial rule for 45 years! My menu inspiration today is the old red, white, and black.
I’ll be making:
• Sarina’s Independence Day Fettucine with Sundried Tomatoes and Olives
•

I did it! I finally did it! I made gnocchi!!
If you have been a reader of TriniGourmet since its early days you’ll know that making homemade pasta has been one of my biggest desires and one of my biggest fears. I still don’t have a pasta machine but having now made gnocchi I’m one step closer to crossing that hurdle
I’ve heard many times that homemade pastas surpass supermarket boxed brands in every way, and in the case of this recipe I definitely can say …

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

There is something about the dishes that I’ve tried so far from America’s master chef Mario Batali. Something very clean, simple and almost spartan. I really appreciate how his recipes allow the flavours of his ingredients to shine, and how he creates an interplay of textures that never seems forced or contrived.
My admiration for his food philosophy only increased after watching his Iron Chef showdown with modernist Atlanta chef Richard Blais. Seeing Mario’s effortless calm and unpretentious creations, versus the scientific stylings of Blais really drove home the appreciation …

Anchovies? Anchovies?!? I can’t believe I’m cooking with anchovies! I had sworn them off years ago after a disastrous pizza suggestion in the US (my first encounter with them). However over the last few months repeated viewing of the Food Network and Rachael Ray started to wear down my resistance. ‘Don’t fear, they’ll cook down to a paste and just add flavour’, that’s what I kept hearing. Yeah right, I would think to myself – all smug in the bitterness of my memory. Still, with each repeating of that phrase, …