Vichysoisse Creole (recipe) – Caribbean Beachcomber July/August 1969

Vichysoisse Creole (recipe) – Caribbean Beachcomber July/August 1969

As promised, I am currently cooking my way through a 1969 Food issue of Caribbean Beachcomber. For much of this year I have been privately delving into older cookbooks, both West Indian in nature, as well as International. In many ways I have found that 

Mango Lassi (recipe)

Mango Lassi (recipe)

I’ve been dreaming of mango lassi for some time now. Mango lassi was something I first discovered during my college years in the US and I haven’t had it since returning to Trinidad seven years ago. This rich cool, slightly tart, beverage is the perfect 

Playing with the Tuile of Hearts (video)

Playing with the Tuile of Hearts (video)

This post was originally published on January 29, 2009. It has been updated once since then. So here it is, right on the heels of my first Tuesdays with Dorie entry, my very first Daring Bakers challenge! I first learnt about Daring Bakers in 2006 

Sarina’s Vegan Wonder (recipe)

This meal came together relatively quickly. It is a classic one-pot dish based on veggies that are on ‘standby’ and tinned pantry staple. What gives it a little twist from other cobbler-style casseroles is the use of cornmeal as the crust. As I enter my 

Kelewele (recipe)

One of the things that I love about operating TriniGourmet is the wealth of knowledge and experiences that readers bring to the table. Whether it’s commenting on other’s questions left in posts, participating in the #caribbeancooks hashtag on Twitter, or contributing to my Facebook presence, 

Meatless Cassava Oiled-Down (recipe)

Oiled down (also more commonly referred to as ‘oildown’) is one of those truly transcendent West Indian delights. As I wrote, in one of this blog’s first entries: “Oil Down, is a colloquial Caribbean name for any dish of starchy vegetables cooked in coconut milk 

Eggplant Cutlets: Cotolette Di Melanzane (recipe)

This post was first published February 8, 2009. It has been updated once since then. 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 

Trinidad Pholourie (recipe)

July 5, 2010: Sometime between when this post was originally written in 2007 and now it appears Saveur Magazine selected this recipe as one of its ‘Best Of The Web‘, and Trinigourmet.com as one of its ‘Sites We Love’. I can’t explain how much this 

Trinidad Sugar Buns/Hot Cross Buns (recipe)

Today is Corpus Christi in Trinidad and Tobago, a public holiday. According to Gov.TT: Corpus Christi is a long-standing tradition in our islands, going back to our pre-British occupation by the Catholic Spaniards. Though mainly observed by Roman Catholics, it is a designated public holiday. 

Trinidad Corn Soup with Cornmeal Dumplings (recipe)

Corn soup is a street food favorite here in Trinidad, especially at carnival time when vendors ply large pots of it that they spoon into styrofoam cups outside of fetes and clubs. It’s also popular as a Saturday lunch. Chopped pieces of corn on the 

Fried Eggplant (recipe)

You know one of the unexpected discoveries of having a food blog is realizing how much our parents keep from us about -their- culinary pasts. Before I started TriniGourmet I thought it was reasonable to assume that the foods my parents made were accurate reflections 

Upside Down Chocolate Pudding (recipe)

Upside Down Chocolate Pudding (recipe)

This post was originally published January 23, 2007. It has been updated once since then. It was coming down to the wire for Sugar High Friday #27. The theme was chocolate and I still had no clue what I was going to make. Everything that 

Ciabatta Bread (recipe)

This recipe for Ciabatta Bread creates a very light loaf, soft and chewy on the inside with a thin crunchy rustic crust. I originally made it for my mom’s birthday in 2006, before she developed a gluten allergy and it was a huge hit. Since 

Shavuot: Festival of Milk and Honey (2010 menu)

Gnocchi Pomodoro (recipe linked below) Shavuot is an annual Jewish festival of dual significance. Agriculturally, it commemorates the time when the first fruits were harvested and brought to the Temple, historically, it also celebrates the giving of the Torah at Mount Sinai. To mark Shavuot