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My two sisters will be visiting us in less a week. As part of the preparation, there is a lot of discussion about food: which restaurants to try and what dishes we are going to make. Family visits are a good time to cook together, and in the past we tended to revisit many of our favorite (and admittedly indulgent) dishes we grew up eating in Trinidad. This time will be no different. One of those r
A typical Good Friday meal back in Trinidad consisted of some sort of seafood. For my family, it was usually "carite" or "king fish", two types of white fish found just off the coast of the island. Both of these are similar to tilapia in the sense that their subtle flavor pairs well with a variety of locals spices and preparations. In keeping with tradition, we will be having seafood t
We are on a seafood spree these days. This is a simple but very delicious recipe for clams in a savory saffron and white wine broth. Don't forgot to pick up some fresh baguette because you would need some for the broth, which just might be the best part.Clams in Saffron Broth1 pinch of saffron threads1 cup of luke warm water2 tbsp olive oil2 shallots, minced2 garlic cloves minced1/2 cup whit
Find this recipe here: Crab-Meat-Stuffed Sole with Broccoli Topping.
Welcome the cold evenings with a bowl of this spicy corn chowder. To make it lighter in calories, instead of cream, I used low fat evaporated milk. In addition, I substituted chicken sausages for higher calorie pork varieties. Recently, I found these spicy chicken sausages at Trader Joe's which are good in eggs, in paella, and great in this recipe. Of course, you can use any type here and also adj
Have you ever had stuffed pumpkin for dessert? This first time I did, it was at a roadside food stand on a busy Bangkok street. That was on our first international trip together and we were staying at the Asia hotel, which was located somewhat on the edge of the city but in close proximity to taxi hubs, and train stops. In other words, at the intersection of hungry tourists and hungry commuters. N
When it comes to butternut squash, I tend to rotate the same set of recipes. Most frequently, it's soup. No soup is as creamy, sweet and savory, all at the same time, as a homemade butternut squash soup with a dollop of sour cream, or a swirl of balsamic syrup. Next on the list is butternut squash creme brulee. And finally, butternut squash bread pudding.This is the first time, however, that I've
Today, as I sliced through our CSA microshare of roma tomatoes, their sweet and intense aroma wafting to my nose, it dawned on me that this was the first time that I actually took notice of the aroma of a roma tomato. Conventional roma tomatoes - those sold at chain grocery stores - never smell this good, or even look this vibrant - brilliant, crimson red - for that matter. Don't you agree?Convent
At this point, we had been in Barcelona for only three days but taxis had become our primary means of transportation. Barcelona's climate is oppressive in August. An otherwise leisurely twenty minute walk is made unbearable by the heat and humidity, even at eleven o'clock in the morning. Joining us this morning were two of our friends from Minneapolis who had been living and working in
Kale is not a common vegetable in Trinidad, so my first experience with this green leafy vegetable was here in Minnesota. We had purchased a container of it at Whole Foods, where they combine it with cranberries, and cherry tomatoes. I was not impressed. Bitter and quite chewy. Nevertheless, I still incorporate kale in my diet for its nutritional content. And over the years, I've learned to
To me, a simple risotto is the perfect, most savory and creamy conveyor for everything that's fresh and in season. Fresh peas, asparagus, mushrooms and, this month, beets. This risotto starts with a bit of shallots and ends with a handful of parmesan and fresh basil; enough but not too much, so that you really get to enjoy the flavor of the caramelized beets.Risotto with Caramelized BeetsSer
This summer, we did something I have always wanted to do since moving to Minneapolis: joined a CSA. Ours is a small one, located in Marine on St Croix, and so far we are enjoying the fresh weekly box of fruit and vegetables (along with the occasional greenhouse plant.) One of the benefits of joining a CSA is that you get exposed to different produce every week, which definitely impacts the wholeso
Sweet and Salty Pecans. My sister, Nancy, recently visited us for a couple days last month. Even though we talk practically everyday, thanks to Skype, it had been almost six months since we last visited each other. She lives in Toronto, I live in Minneapolis, and we both have busy lives, so our visits with each other have become rare over the years. I get a little nostalgic when I think about
Most of my attention has been focused on final projects, papers, and presentations these days. Sadly, cooking has not been on the agenda. Over the past couple weeks, meals consisted of a steady routine of Chinese, Indian and Japanese takeout. Needless to say, I needed something wholesome and light soon. This recipe is an adaptation of one I found in an old issue of Gourmet magazine. It is easy, qu
Proverbial it may be, the sweet tooth is a genetic trait that runs deep in my family. I have tried but learned long ago that any attempt to suppress a sweet tooth is futile. So I've come up with ways to have dessert without undoing all my efforts at healthy eating. I try only to bake on the weekends - which does not always work out - and portion control - a more feasible approach. Few desserts
There are two reasons I enjoy preparing pork tenderloin recipes: it is one of the leanest meats available, and it is relatively easy to prepare. Whenever she made any sort of pork roast or pork dish for that matter, my mother always used ginger. And this I took from her. The spice blend I used here contains enormous amounts of cinnamon, ginger and star anise. So expect your kitchen to be filled
I woke up this morning a little bit jealous. Jealous of my relatives and friends in Trinidad who, at this very moment, are loading up their cars and headed to the beach. It is an Ash Wednesday ritual. After two days of Carnival reveling, not to mention the weeks of parties leading up Carnival, everyone is exhausted, and the beach is where everyone congregates to unwind and recharge. While the ton
A couple weeks ago, we were invited to a beer-tasting event. While I am not much of a beer drinker - let's just attribute that to too many thirsty Thursdays at Sal's during my college days - it was a good opportunity to get together with some great friends. There is a misconception shared by many our friends and relatives, especially those on the east coast and those back in the Caribbean, that
I have been cooking with quinoa quite often these days. I am hooked on the texture - crunchy and almost creamy at the same time. Full in protein and easy to cook with, I am certain this is a grain you would enjoy.Lemon Quinoa Salad with CurrantsServes 42 tbsp vegetable oil1/2 cup diced onion4 sun-dried tomates (packed in oil), minced1 cup quinoa grains1 1/2 cup chicken stock2 tbsp minced basilzes
Unlike most people, I have no real new years resolutions. I will continue, however, to focus on wholesome cooking. This eggplant and feta dish is the first recipe I want to share with you this year. Eggplant and various cheeses always seem to go well together. Mozzarella, parmesan, and feta are my usuals. This combination with feta is an easy side dish but also makes a good stuffing for warm pita
Catch my guest post on Lazaro Cooks. Merry Christmas!
Kohlrabi is a new ingredient for me, as it is for many people I have spoken to recently. It turns out, this vegetable has a crisp, crunchy texture which is perfect for salads. As a matter of fact, the salad that follows is a crunchy salad in general, with crisp apples, and candied pecans that requires a smooth, contrasting dressing. Kohlrabi and Apple Salad with Creamy Mustard Dressing2 green kohl
Fall is a great time to cook. Apples and pumpkins are abundant at this time, and they happen to be two of the ingredients I really enjoy cooking with. This fall marks the first time I have made this dish but it is certainly not the last. Risotto, on its own, is a creamy dish but add pureed pumpkin and that creaminess is amplified. You can see the pumpkin melt like butter as you stir it in at the
I derive much happiness from cooking. Even when my weeks are hectic, making a meal at home is a constant that I look forward to. Cooking provides a pleasant distraction amid all the dreaded papers and exams that seem to occupy my time recently (having recently started working on my Masters) and the many deadlines I barely meet.This past weekend, I had the house to myself so naturally I cooked: Po
Here is an easy recipe for caramelized pumpkin which is absolutely delicious on a salad or as a side dish. The maple sugar used here is from the Sand Man at the Minneapolis Farmers' market. However, if you cannot find maple sugar, brown sugar is a good substitute. Caramelized Pumpkin with Maple Sugar and Ginger2 cups diced pumpkin2 tbsp butter 2 tbsp maple sugar*1 tsp grated, fresh ginger1/2 tsp c
Rice can be boring sometimes. Recently, I was asked by a friend for a quick way to enliven plain basmati rice. This recipe below is what I sent him. Toasted-Almond RiceServes 41 ½ cups basmati rice3 cups water¼ cup almonds¼ cup chopped scallions2 tbsp chopped parsley3 tbsp salted butter1. Bring the water to a boil and add the rice, and a pinch of salt. Stir, lower the heat to medium, and allow to
My second recipe for the market talk this Saturday is a variation of my previous recipe for Amaretto Apples. Instead of using amaretto, this recipe calls for star anise and cinnamon sticks. Sauteed Apples with Star AniseServes 4 4 -5 apples3 tbsp butter2 cinnamon sticks4 star anise1/4 cup sugar 1. Prepare the apples: Wash and thoroughly dry the apples, then core and slice them. Set aside. 2. Set
Roasted corn. Boiled corn. Corn soup. Corn salsa. It's sweet corn season and what better time to be doing a cooking demonstration that now. This coming Saturday, I will be at the Minneapolis Farmers' market demonstrating how to assemble sweet corn quesadillas. So over the weekend, I've had the great pleasure of testing and re-testing ( a really tough job) this recipe. Essentially, the filling
Almost an hour. That is how long it will take to prepare this brown rice risotto but your efforts will be worth it. Hearty cremini mushrooms are sauteed in shallots and garlic before toasting the rice for additional flavor. It takes just a minute but toasting the rice before adding the stock is a necessary step that adds flavor and promotes the release of starches that contributes to the dish's c
Warning: This is highly addictive! The recipe is pretty simple - only three ingredients - and the hardest part is waiting for the mousse to set. I would recommend serving it in mini dark chocolate cups similar to those in the photo above, which are available at Lunds. They fill about two ounces of mousse each which makes a perfect serving size. White Chocolate Mint Mousse(Adapted from Epicurio
I started this post in New York City where I spent the past week. Two things really define my visits to the city: catching up with friends and relatives, and the food . (Although, the record breaking heat at the end of this trip made it all the more memorable). More specifically, the fresh food. Quite undoubtedly, New York gets an impressive variety of fresh food - from seasonal fruit to exotic he
Muddle: to mix, to make muddy or to make a mess of. Probably the most savory use of this word is in recipes for mojitos. The following is a basic recipe for the cuban standard.Basic MojitoServes 14 mints leavesjuice of 1/2 lime1 tbsp sugar2 oz light rum2 oz club soda1 spring mintMuddle or crush the mint leave into the lime juice, at the bottom of a tall glass. Add sugar and continue to muddle to
The farmers market is the place to find the freshest strawberries at the moment. So, if you haven't done so already, stop by and pick yourself up a couple pints before the season is over. Then try this low fat cheesecake recipe.Happy 4th!Low Fat Lime Cheesecake with Fresh StrawberriesMakes one 8" cake1 cup graham cracker crumbs1/4 cup sugar1/4 cup melted butter2 eight oz packets fat free or low f
Even though she lives in Canada, my sister and I talk every day, thanks to Skype. And much of what we talk about is food. Younger though she may be, she never hesitates to give me her take on anything I do, including my cooking. Today, when I mentioned that I made burgers, she promptly exclaimed, "All I want to taste in a burger is the meat!" This is one of the preferences we have in common: ou
Truth be told, I have been making sangria long before the weather became hot enough for this refreshing beverage. Twice already for the week, actually. Ever since meeting a group of friends one late summer evening two years ago at El Meson for a paella dinner, I have been hooked. Our meal was ordered with a pitcher of delicious red wine sangria. It was easily eighty degrees that night but the deli
These past evenings have been almost perfect! Warm enough temperatures and sunny clear skies. I have been passing the time just sitting on the deck feeling the perfect wind on my face with a glass of wine in my hand. It must be the knowledge that this weather is not here to stay that makes this simple routine all the more enjoyable. If it weren't for the grill, which is just three feet away fro
Minnesota's Herb Lady Bonnie DehnIt took me some time but my herb garden has finally been planted. I had been hesitant to get it started this spring simply due to our erratic weather and, shamefully, gardening has never been my forte. No, those genes went to my sister. So I needed help. Luckily, Minnesota’s own Herb Lady Bonnie Dehn of Dehn’s Gardens lent her expertise. The following are a few ti
Admittedly, puff pastry is one of my favorite ingredients. Besides the obvious - it's innate buttery goodness - it is quick to bake with and can transform something as simple as asparagus into something extravagant. Not there is anything simple about these local asparagus. At present, the farmers market is teeming with these young and tender spears. It'll be worth your trip there. Asparagus Tar
The Minneapolis Farmers' Market is open for the season! And even though our last winter was absurdly long and spring is being a bit temperamental, the farmers ever so dutifully strive provide a lot to amuse our taste buds and cooking pleasures. Cheeses, honey, turnips, asparagus, meats, and endless flowers and herbs for planting. The basis for this vinaigrette is some bacon I purchased from meat s
Here is a variation on an Easter classic. Happy Easter!Cranberry Almond Hot Cross BunsMakes 123 cups all purpose flour1/2 tsp salt1/2 cup warm milk1 packet instant yeast1/3 cup sugar2 eggs3/4 cup cour cream1 tsp almond extract1/2 cup dried cranberries1/2 cup coarsely chopped roasted almonds1 egg whiteGlaze:1/3 cup confectioners sugar2 tsp milk1 tsp orange extract 1. Combine the flour and salt. Set
"Got an overload of raspberries; what to do." That was a text message I received from my friend in Seattle this week. What you do is make raspberry sauce! Combine two pints fresh raspberries with a quarter cup of confectioners' sugar and two tablespoons of orange juice. Liquefy in a blender and sieve to remove the seeds. Serve over pancakes, french toast, ice cream or eat by the spoonfuls for inst
Tonight, as I made the balsamic reduction for this flat bread, I am reminded of an odd but endearing characteristic of the Trinidadian culinary scene: all pizzerias serve ketchup (and often mustard) with pizza. Weird but true. Ketchup is not actually put on the pizza before being brought to the table but is an option which most people chose to have. In fact, so entrenched is it in our eating hab
Have you ever made a dish that you just cannot wait until it’s finished cooking? You ate it hot - right out of the oven, ate it again once it’s cooled and go to bed anticipating the following day so that you can have more of it? Ok, I guess if I really think about it, many foods can fall into this category. At the moment, however, this Rum and Raisin Bread Pudding tops the list. The rum for this
It has been a long time since I last cooked a curry dish. And for no real reason except that I've been busy cooking other things. But I am always drawn back to the intensity and spiciness of curries. You could say it's second nature, having come from a background where curried foods featured often in homes and restaurants. My typical curry dishes are Indo-Caribbean (a style of cooking brought to
Making tomato soup from scratch, I discovered, is relatively easy. It starts with chopped vegetables and a can of tomatoes, and ends with a quick whiz in the blender. To make it spicy, I added two jalepenos but of course you can add more or less; it is up to you. But be warned, two can be plenty spicy.Spicy Tomato SoupServes 21 can diced tomatoes1 onion, diced1 carrot, diced1 celery stalk, chopp
Yesterday evening was spent with a bunch of friends, just laughing and dancing and eating and drinking. Then I got to spend all day today with Saul and Charlie. And I cannot think of a better way to spend a Valentine's weekend. And to top it off, we had cupcakes! Chocolate Cupcakes with Cream Cheese Frosting(Adapted from Bon Appetit)Makes 101/4 cup natural unsweetened cocoa powder1 oz milk choco
It's time for another giveaway courtesy of CSN stores. I'm sure you have heard of them by now. It seems like they sell everything from stylish kitchen accessories to modern decor. This time, the giveaway is a $45 gift certificate good at any of their online stores. To qualify for a chance to win, leave a comment on the pervious post, become a fan of Healthy and Gourmet on Facebook or follow on Twi
You know those people who will eat anything labelled "diet" even if it tastes like saw dust? I'm not one of those people. A priority for me is the uncomplicated concept that food just tastes good, even if it's fat free or low fat or sugar free. That's why when I thought of making biscuits last week, I knew I wasn't going to bother omitting butter. Butter is essential to biscuits. That savory, fla
Who says eating hearty can't be healthy? Try chicken meatloaf instead of beef, and cut fat calories almost by half. For this recipe, I used Gold'n Plump 90 % lean ground chicken, and mixed in a good heaping of shredded carrots, peppers, and onions. I also tried a new technique here. Typically, meatloaf is molded onto a baking sheet then baked. But sometimes, mine can fall apart. To get around this
It is new years day, the most optimistic time of the year. In spite of the fact that most resolutions never last past the end of January, we have resolved to lose weight, quit smoking, save more, exercise more, and the list goes on. Yesterday, I read an article by Shape magazine's outgoing editor Valerie Latona who spoke about not fulfilling her bucket list (in reference to why she is stepping d
