The Cuisine of Trinidad & Tobago, The Caribbean & Beyond!
Learn the basic techniques of cooking including saute, roasting, grilling, braising, deglazing, poaching, baking and more.
As someone who has spent decades immersed in the culinary world—both professionally and personally—I’ve learnt a simple but transformative truth: cooking should fit into your season of life. Yes, I’ve ground my own spice blends, made puff pastry from scratch, and simmered stocks for hours. …
I’ve spent decades stirring pots, testing recipes, burning a few pans (let’s be real), and falling ever deeper in love with the flavours of the Caribbean. From my earliest memories in my mother’s kitchen, watching her grate brown coconuts by hand to make fresh thick …
Over at SupermarketGuru.com you can find answers to frequently asked questions about storing wine. Questions include: • Should I be storing the wine I drink everyday in a special way or place? • Where should I store wine I don’t plan to drink immediately? • …
Have you tried splashing Angostura bitters on your ice cream? Because Angostura has a light uplifting flavour with some citrusy undertones I find it works better with pale colored icecreams like vanilla and citrus-flavored icecreams like orange and lemon. This post was originally published November …
Why not try a few dashes of Angostura bitters in your cup of coffee today? 🙂 Amazon.com Widgets This post was originally published December 8, 2006. It has been updated once since then.
Reader’s Question: When I fry pholourie on my own it falls apart in the oil but when my students do it it comes out perfect! Help please! TriniGourmet’s Answer: Hi there! There are many different possibilities. The top ones that come to mind are your …
My first attempt sits Trinidad Butter Loaf, sigh How do you make yours?
The first time I gave grilled cheese sandwiches serious thought as a culinary rallying force was when I initially came across Kalyn Denny’s South-Beach centered blog ‘Kalyn’s Kitchen’ some time in 2006. In it she posted a passionate response to columnist Pete Well’s article in …
It’s time again for another Tuesdays with Dorie, and I’m starting to feel rather warm and nostalgic now towards my ‘recent’ acquisition. Although the sheer volume of Baking: From My Home to Yoursis intimidating (over 400 pages!), the style of writing, and step by step …
Sprouted Lentils with Black Olives, drizzled with a little olive oil, salt and pepper and black olives. Simple and perfect. Fresh sprouts. There is nothing like them. They are crunchier, sweeter, more vibrant in flavour than anything you can buy on a supermarket shelf. Up …
Today’s post was inspired by Kochtoph’s Food-O-Graphie event where food bloggers talk a little about the technical preferences that they have behind the photos that they share. As I sometimes get asked what camera I use for my shots I thought it may be helpful …
My fruit jar for this year’s December black cakes is slowly but steadily rising. Whenever I buy dried fruits I set aside half of what is leftover into the jar and top it up with rum or cherry brandy (depending on what I have on …
Mom and I have been very surprised and pleased at all the curiousity and interest that y’all have shown at our market find! We are pleased to now show you the conclusion of the Saga of the Green Goddess, as Monday morning she met her …
It appears that from time to time the Institute of Culinary Education in New York City, USA has a recreational cooking course on the cuisine of Trinidad and Tobago! Titled “Aloo Pie, Pelau, and Accras: The Multi-Cultural Cuisine of Trinidad” it is taught by Ramin …