Tuesday, December 1, 2015
Tuesday, July 28, 2015
I thought I would re-post this recipe as it is one of my favorites! I tasted this dish when I moved here to the United States 10 years ago and my Mother-in-law prepared it for dinner. We would go visit her on some Sundays for dinner and needless to say the food was always top notch. This dish stood out to me because it was unlike anything I had before. It was truly a 'rooted' dish...a rooted, delicious, and wholesome dish. The simple ingredients combined made such a 'flavorable' impression with me that I had to master this dish and have it in high rotation in my house.
This dish is a Guyanese staple and I first posted about it here and credited my talented source. Fast forward 4 years I have now adapted my preferred way to prepare this recipe with some slight changes. I want to share it with you so that you can enjoy this dish in your home just like my husband and I do. Seriously... I would eat this every day if I could. Hell.. I actually can.
For the Stew:
- 1 tablespoon oil - I use coconut oil.. well just because I like coconut oil.
- 1 medium sized onion - finely chopped
- 3 cloves minced garlic - I don't mince my own garlic. The horror! I do love Trader Joe's Minced Garlic :)
- 1 14 ounce can of coconut milk - Keep the milk simple.. the less preservatives the better. Again Trader Joe's coconut milk has my vote, hands down.
- 3 cups water
- 10 sprigs of thyme- this is important as I notice the dried thyme does not flavor this dish as well.
- 2 scallions - chopped roughly
- 1/2 teaspoon red pepper flakes- Feel free to add more. I do.
- salt to taste - I add about a 1/2 teaspoon.
- 1/2 pound cassava pieces - chopped in 2 to 3 inch pieces. This is called yucca in the USA. Took me a while to figure this out. Oh.. and on my lazy days I use frozen yucca which is found in the ethnic freezer section in your market place.
- 2 sweet potatoes - peeled and cut in large chunks
- 2 ears sweet corn on cob - sliced in approximately 1 inch thick chunks
- 2 plantains - I also cheat with this and buy the large bag in the freezer section.
- 1 pound of white fish - fried with your favorite fried fish recipe. I marinate mine in mustard and coat in coconut flour and shallow fry till fully cooked golden brown.
- Fry fish and set aside.
- Saute chopped onion in the heated oil in large pot until tender - about 4 minutes on medium heat.
- Add minced garlic and continue to saute for an additional minute.
- Add can of coconut milk, water, thyme and scallions and red pepper flakes and yucca and bring to a boil.
- Turn down heat slightly and let pot simmer for about 35 minutes.
- Now add your sweet potato and plantains and corn and continue to simmer for 10 minutes. Prepare your dumplings - see easy dumpling recipe below.
- Add your dumplings and cover dish and let simmer for another 10 minutes.
For the Dumplings:
2 cups flour
1 1/2 teaspoons salt
1 tablespoon baking soda
2 tablespoons oil
1 cup warm water
Combine all dry ingredients - then add oil and water and mix until all ingredients are incorporated. Drop by spoonful in stew and cover - allowing dumplings to steam and cook into lovely mounds of delectable dough.
That's it! Honestly.. the best advice I can give for this dish it to take it slow. Those 35 minutes while stew is simmering is a great time to get your next few steps prepared. Have all your ingredients chopped and ready to add for the final stages. I cut up my potato during the 35 minutes and have it set aside in a bowl of water. I have the corn cut and the plantains ready to go when the recipe calls for it. Then I whip the dumplings after I add the potato, corn and plantain.
After the stew is ready I pour in a dish over my fried fish. Make sure you get at least one or two of the yummy vegetables in your plate. You will be amazed at the flavor the coconut milk is as it absorbs the savory flavors of the other ingredients and blends well creating a melody in your mouth. TRUST ME.. you will love this dish!
Sunday, June 21, 2015
I had the wonderful opportunity of submitting this recipe and an article on summer flavors in the Bermuda Bliss Magazine. To keep up with all the latest happenings, recipes, fashion and more Bermuda going ons.... please make sure you subscribe TODAY!
Curry is a staple in my house, perhaps a bit more then I care to admit. I cook curry lamb, curry fish, curry chicken and curry vegetables with my eyes close. I decided to add this oh so versatile seasoning in a burger. And yes... curry is very versatile as you can simply sprinkle it on any meats or vegetables with your other staple seasonings prior to cooking. I go deeper into a "Summer time Caribbean vibe" with this burger and I add coconut. Curry and coconut pair well together but rarely if ever, would we think about putting those ingredients in a burger to throw on the grill. Well, I did. And you can take this combination into so many directions. I imagine grilled pineapple slices on top, or even plantains. This can be one delicious tropical burger. Or you can keep it savory and just add the staple tomato, onion and mayonnaise. Either way, if you love coconut and you love curry, you can't go wrong in how you dress this burger.
1 pound of ground beef
1/2 cup of unsweetened shredded coconut
2 tbsp of cream of coconut - you can find this in the liquor section of the grocery store :)
1 1/2 tsp salt
1 tbsp of Worcestershire sauce
2 tbsp of lime juice
Mix all the above ingredients until well combined. You may want to get your hands in there and mix the ingredients to ensure they are well combined.
Roll the mixture into patties - no bigger then 1/2 inch thick. Let the burgers sit out for about 10 minutes to bring to room temperature before cooking. Pre-heat grill to medium high heat and grill burgers for 5 minutes on each side. Here's a tip for grilling burgers: Do not move the burger until you need to flip the burger to cook on the other side. Sometimes it is so tempting.. but don't do it. Don't disturb the burger. We want to ensure even steady cooking and once the outside has seared it helps to keep the juices inside.
Strawberry and avocado salad? Yes please! We have a serious fruit like avocado paired with a fun sweet fruit like strawberries to create an amazing experience with your taste buds. I added lemon juice and olive oil (to my preferred taste which is a tad heavy on the lemon and light on the oil) and mixed this salad carefully to not upset the structure of the fruits. If you want more of a crunch in this salad do not hesitate to add chopped pecans or slivered almonds. This was the perfect touch to accompany the curry coconut burgers to make a great delicious flavorful meal.
Sunday, April 12, 2015
- 6 cups of bite size pancakes - mine were homemade - but feel free to make them from a box mix.
- 2 cups of bite size breads pieces
- 3 large eggs
- 1 cup pancake syrup - yummy
- 1/3 cup light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter - melted
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- Pre-heat oven to 375.
- Line an 8x8 baking pan with parchment paper and spray with non-stick spray.
- Place the bite-size pancake and bread pieces in the pan and pour the melted butter over it.
- In a bowl mix the pancake syrup, eggs, sugar, salt, cinnamon and vanilla extract.
- Stir the pecans in the mix then pour over the pancake and bread pieces.
- Push the bread and the mix around the pan with a rubber spatula to ensure all pieces are covered.
- Bake for 45 minutes.
Sunday, March 22, 2015
Growing up in Bermuda for 32 lovely years of my life - every year we traditionally had Hot Cross Buns for Good Friday and Easter feasting celebrations. We normally split them apart and slap a delicious Fish Cake in the middle.
Of course my three kids enjoy Bermuda fish cakes and hot cross buns..but I wanted to do something fun for Easter. Something fun yet traditional. Something fun yet familiar. And something that screams fun to my kids are cupcakes.
This house is full of cake and most recently cupcakes. I found a new love for them. How fun is it to enjoy cakes of all different flavors in a 4 bite or more, or less ... sweet sensation? Thrilling. So, Hot Cross Buns..as cake? No..better yet..as a cupcake?? I couldn't wait to try this!
Digging through old Bermuda recipe cookbooks I came across a great base for the cupcakes. With some tweaking I can turn a delicious Raisin Cupcake into something that tasted like that bread bun of joy I bake each Easter. But sweeter.
I hope you enjoy making...and eating these as much as we did!
Hot Cross Cupcakes
adapted from: Kathleen Mayor's Raisin Cupcakes
source: Traditional Bermuda Recipes Cookbook
1 1/4 cup raisins - the sweeter the better
2 cups Barritt's Bermuda Ginger Beer (about a can and some) - feel free to add the remaining ginger beer to some Goslings Black Rum and sip while baking :)
1/2 cup unsalted butter - 1 stick
3/4 cup brown sugar - I used light but feel free to use dark
1 egg - remember to use room temperature eggs when baking
1 1/2 cup of flour
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
- Preheat your oven to 325 degrees.
- Sift the flour with nutmeg, cinnamon, baking soda, and salt then set aside.
- Place the ginger beer in a small pot and add raisins - bring to a boil for 20 minutes. Reserve the liquid.
- While raisins are boiling cream the butter and sugar with your mixer for 5 minutes.
- Add the dry ingredients to the creamed mixture. Mix on medium speed for 2 minutes.
- Stop mixer and slowly pour in 1/2 cup of the boiled reserved ginger beer and raisin liquid. I let mine cool for about 5 minutes prior to adding. Mix till combined - about 30 seconds.
- Stir in the raisins that have been boiled in the ginger beer. Try not to eat them all while adding them :)
- In a lined cupcake pan dollop the cupcake batter to fill the liner about 1/2 to 2/3rd's full.
- Bake for 18 to 20 minutes.
Monday, December 1, 2014
Someone was excited to have a party :) - She only wanted girls.. so the perfect theme was a spa for her and her diva friends.
I tell you.. planning a party for a bunch of 8 year old girls is hard work.. but not as hard as actually having those 8 year old girls in your house to entertain. This age is tricky... they are not to kiddie and not to oldie.. not pre-teens.. not into things that 5 year old girls would be either. So this party had to be quick and entertaining... I hired a Mobile Spa Party to come and set up the actual spa part. I didn't want to spend to much time and money on that part...plus I wanted someone else to entertain the girls. I only have one girl child.. I couldn't imagine entertaining 8 of them :)
The best part for me was planning the FOOD! I had lots of help with Pinterest and lots of fun setting everything up. I also enjoyed doing the cake.. of course. She requested a "blingy" cake but I wanted to still have it fit to the theme of the party.. so I did a gold confetti cake. I had wanted to practice making one of these for a while and it was the perfect opportunity to!
Anyway, before I continue to ramble on - just take a look at the pictures and feel free to grab any and all of these ideas for your little ones spa party.
I would totally do this again.. in a heartbeat....after a few years break. :)
Thursday, January 31, 2013
Most Bermudians wake up mornings and crave Johnny Bread. Well…any right in their mind Bermudian anyway.
The quest for the perfect Johnny Bread is something that has drove me a little nutty. So I turned to my fellow Bermudians on this quest and asked for a few recipes that they use. I received 3. Although the ingredients where the same the amounts of each ingredient differed. Also the technique in executing the delicious breakfast bread differed as well.
My first attempt was with baked Johnny Bread. Although easy to execute I felt I failed because my bread was a tad dry. Perhaps I should NOT have baked it in my cast iron pan. Perhaps I should have cut in the butter better. However, the taste was great! And my 13 year old teen boy child enjoyed this one more so over the others.
This recipe came from my friend Jenita. I will definitely be making this again and updating you on the outcome!
Jenita’s Recipe for Johnny Bread
2 cups flour
1/2 cup sugar
1/4 tsp salt
2 tsp baking powder
1/3 cup milk
1/2 cup butter
Mix dry ingredients. Cut in butter. Add beaten egg and milk. Make dough in to a ball adding more flour if dough is too wet.
Put dough in greased rounded cake pan and flatten into circle.
Bake at 350 for 30 minutes.
My next recipe comes from Julianna. The is out of the Ethiopian Orthodox Cookbook. It uses less sugar.. and less butter and the outcome was not only pretty Johnny Bread like but also darn delicious. It’s technique was to roll the dough and cut round circles which is the typical way to prepare. It allows for good judgment in sizing your bread so that it is perfect enough to cut and butter up and put cheese on. Johnny Bread is friggin delicious toasted with your favorite melted cheddar.
Ethiopian Orthodox Johnny Bread
1/4 cup sugar
1 1/2 cup flour
1/2 cup water
1/4 tsp salt
2 tbsp margarine
2 tsp baking powder
Mix dry ingredients then add water. Knead lightly into a ball. Let sit for 10 minutes. Roll out on lightly floured board and bake in cast iron frying pan on low heat. I use a glass and cut round circles and fry in a hot pan with a little vegetable oil. Keep an eye on them low heat. I have also baked in the oven. Flip to brown other side. Enjoy.
My third and final recipe comes from a recipe that I have wanted to try for ages. Again..same ingredients but vastly different in amounts. This one has more volume of ingredient therefore making more bread which is good for my family of 5. I found the execution very difficult as I tried to follow directions on each one as they were written so I can compare. This recipe suggest that you break of the dough in tennis ball size pieces. Now that is pretty big size pieces…and the trick to perfect Johnny Bread is when you are “baking” them in the pan over low heat you have to make sure your inside is baked as well. This method caused me to over cook the outside and under cook the inside. I had to make the dough more like 3/4 of the size of a tennis ball!
This recipe got my vote for BEST tasting recipe! They are all similar and great in taste but this one reminded me of my younger days spent in Bermuda eating toasted Johnny Bread with cheese.
I am going to try this recipe again with the technique of rolling and cutting dough in circles and this recipe in full does suggest trying it that way.
Lambes Johnny Bread
source: Big Oven
Pictured sliced and toasted with cheese! YUM!
3 cup Flour
3 tbsp Baking Powder
1 tsp Salt
1 cup Sugar
1 cup milk
1/2 cup Margarine; or shortening
Oil; for frying
Cut margarine into dry ingredients until crumbly.
Mix the milk and egg together and slowly add to the crumb mixture.
Combine thoroughly and knead on a floured board until well incorporated and not too sticky.
Break off pieces about the size of a tennis ball. Flatten to about 1/2 inch and fry in shallow oil over a low to medium flame until golden. Repeat on other side. – (((I would use the roll out on floured board and cut in circles technique instead.)))
Drain on paper towels and serve with butter and/or cheese.