September 19, 2009

Trackback Love: Week ending Saturday, September 5, 2009

• Lighter Portions: Summer Schlop and Some Culinary Fun

Kristie at Lighter Portions used my Vegetarian Potstickers as an inspiration for her wonton wrapper surplus. Her results look divine and I’m glad that she enjoyed them 🙂 She also seems to be interested in more than a few raw recipes, which is always a win for me! Definitely looking forward to following her posts.

• Sarah’s Cucina Bella – Homemade Pizza Recipe

Sarah, at the gorgeous Cucina Bella, linked a Parmesan Pizza dough recipe that I posted back in 2006 (wow, have I really been blogging here that long!? 🙂 ). That recipe for Emeril’s Roasted Garlic White Pizza with Garlic Sauce is still one of my faves!

• The Well-Seasoned Cook: Batata Chips with Ají Amarillo Crema Dip

Susan of The Well Seasoned Cook experiments with sweet potato chips (a particular favourite of mine) and links to my recipe for Curried Potato Chips. Like me she used a mandoline to achieve the best results, but hers looks sooo much snazzier than mine 🙂 If you haven’t visited her blog before, definitely check it out!

Lalipourie’s Life On The Creative Side

Lalipourie didn’t link to a specific post of mine, but made a mention that she would like to check out this site more. I hope you are still reading! 😉 Her site has a quirky, whimsical focus on fashion and design, and for that reason I’m definitely returning the favour 🙂

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Author: Sarina

TriniGourmet’s Top 10 Recipes over the last 90 Days (February 2009)

Trinigourmet’s Top 10 Posts over the last 30 days (September 2009)

Average One and a Half Servings Per Person

Make sure you have all your ingredients (measured if applicable) and tools out before you begin so you’re not running around like a headless chicken at the last minute! For bite size desserts at larger gatherings we average 1 1/2 pieces per person as some people may have two (or more!) pieces and others may not have any at all.

Isabel Brash

Cocobel Chocolate

Choose a simple menu

When cooking for larger groups, choose a simple menu that's still filling. Also consider the fact that you may not have much help or time on the day of. I would suggest things that aren't too labour intensive or require a lot of ingredients. Self serve items are best, e.g.. Multiple pastas with multiple sauces, salads, baked meats or fish, pies (macaroni etc.). Most of those items can be prepared beforehand the night before and will easily stay fresh overnight in your fridge. And you can pop them into the oven and let the magic happen!

Laurence Innis

Les Bourgeois Gourmet Services

Just Add Water to Fresh Start Sorrel Concentrate!

Why spend valuable time cleaning, boiling and straining sorrel when you can just add water to Fresh Start sorrel concentrate. For that extra kick we could all use during the holidays, replace one part water with white rum for an authentic Trini cocktail everyone will enjoy!

Marcus Sun Kow

Fresh Start Juices

Roasted Garlic for the Win!

Roasted garlic goes better with everything. Any time a recipe calls for garlic, I substitute roasted garlic instead. It adds a completely different dimension to every dish. Roasted garlic is slightly nutty and buttery, and it transforms every dish. When I’m roasting vegetables, I simply cut a a few heads of garlic in half, drizzle some olive oil, salt and pepper and roast in the oven on high alongside my vegetables, then store them in their peel in the fridge after they’ve cooled. Roasted garlic can last up to two weeks in the fridge, but mine never last more than three days because I use them in everything! If I don’t have any in the fridge and need roasted garlic ASAP, I just turn the gas stove on and throw a few cloves, with the peel on, for a minute or two on the fire and then peel them and use in whatever dish I’m prepping. Roasted garlic for the win!

Nicholas Jagdeo

Hummus and Hallah

Try a Healthy Twist

Try a quick healthy twist on the traditional Christmas Potato Salad. Use green figs, sweet potatoes and beets instead of regular potatoes. It's really good and satisfying!

Mirella Villafana

TriniCooks.com

Kick it Up the AngostuRAY Way!

A really easy effective way to make your dinner memorable is to have a delicious cocktail punch that you can give to your guests as they are all slowly arriving, something zesty, fruity, slightly sparkling will always get the evening started with smiles. A simple cocktail punch which any one can make quickly that packs a ‘punch’ (pun there hahaha) of flavour is one I call ‘CoCo rendezvous’. Firstly you’ll just need a large bowl (four litre bowl or larger will work) and you simply add all ingredients, some ice, a ladle and some glasses and your guests can help themselves.

This is my recipe for the “CoCo rendezvous”: 400 mL : Angostura Reserva 3 year old Rum 10 Dashes : Angostura Aromatic Bitters 5 Dashes : Angostura Orange Bitters 300 mL : Lime Juice 200 mL : Elderflower Syrup 200 mL : Passionfruit Syrup Two handfuls of fresh mint Two litres of soda water (if you want it sweeter then add lemonade) Two bags of frozen mixed berries (rather than adding ice which will dilute your punch, the frozen berries will thaw out chilling down your punch and acting as your garnish too)

Stir until all is well incorporated and mixed and ready to serve. You’ll have fun creating this punch, and its not excruciatingly difficult to create. Now you’ve got the start to a simple way of how to make your dinner memorable. Happy Responsible Drinking everyone!

Ray Letoa

Global Brand Ambassador / House of Angostura