Feasting on Fish Cakes

This month's edition of my newsletter - TASTESMONTHLY - features an array of fish cakes among other things. For a free copy, inbox me with Fish Cakes in the subject line.

Boil 'em, Smash 'em, Roast 'em

Taters... remember Samwise Gamgee in The Lord Of The Rings (Two Towers), when he talked about taters...? Po-tay-toes! He stresses to Gollum, "boil 'em, mash 'em, stick 'em in a stew...". Like Samwise, I too love some taters.I wanted to do something different with the potatoes for Sunday lunch and this is what I did.Preheat oven to 400 degrees F. A cast iron skillet works great for this but any ove

TM - Garlic-butter Butterflaps & More

Get your copy of April's edition's of TASTESMONTHLY and make this Garlic Butter and these puffy, fluffy Garlic-butter Butterflaps. Let me send you a copy.

Make It. Eat It. Enjoy It: EASTER SPICE BUN

Jamaica has a spice bun that is very popular at Easter, simply called Easter Spice Bun. But trust me, there is nothing simple when it comes to the taste and attractiveness of this bun. Fragrant with spices, studded with rum-soaked raisins (my twist on things), glazed to dazzle and garnished with a single line of Maraschino Cherries, the loaf is as good looking as it is tasty. And to take it over t

Come get it while it's HOT!

Those of you who write, cook and do photography for publications (like I do), know that we have to test recipes long before the holidays come around and we get to eat the holiday foods way in advance of the actual occasion because we have publication deadlines to meet. I've already had my cross buns and don't think that I will be making any this week. But that's okay. I've had my fair share; I'll

Weaving Palms

Want to make this?My sister and I learnt how to make these woven lantern palms when we were teenagers. The older women at church taught us how to make them. Since then, every Palm Sunday, this is how we prepare our palms for the start of Holy Week.You want to try making it? I'd love to see your pics if you do. You can share them on my Facebook page.Follow the collages below. They are in order, row

What's Your Approach to Eating?

The title of this post is not a rhetorical question. I ask because I am interested. So please share. My approach is simple and it is certainly nothing new: Everything In Moderation. When I wrote the column back in January it was not in an effort to change minds but to get us talking about how we eat. I lay my case out there and make some points to ponder. After reading, you will understand why the

Take Your Pick of Pancakes

RECIPETuesday is Pancake Day. It is also Carnival Tuesday in Trinidad & Tobago, Panama and Dominica - the last day of feasting and frolicking before the beginning of Lent.While pancakes are enjoyed all year round, there is something special about having them on Pancake Day, especially the Guyanese-style pancakes which are more like the Portuguese malasadas, a direct influence of food of that c

Nutmeg Photo Essay

A THING OF BEAUTY

Guyanese-style Homemade Chicken Chowmein

I rarely cook chowmein. It's not because I don't like it but it is one of those dishes that when you do make it, it should be for more than one person. While there are many other dishes that fall into that same category, chowmein is one of those things that I don't particularly like reheated. I prefer it made hot and fresh!The other thing about eating chowmein is that I prefer to have it from a re

Thank You

Star Descending

May the peace, joy and goodwill of the season be with you - NOW and ALWAYS.

Get it - TASTESMONTHLY - Christmas Edition

Over 20 recipes complete with photographs are in the special Christmas Edition of December's TASTESMONTHLY. Make one, make two or all of the recipes for this season's entertaining.My friend Judith in Suriname says that she is sharing the newsletter with friends and family for her annual end-of-year get together where the food is served buffet-style. She is planning to encourage them to cook f

Topping Tostones for Appetizers

Looking for something different to serve this holiday - Thanksgiving or Christmas? Then you've come to the right place! These tostones appetizers are sure to be a crowd pleaser. You can top them with anything, even leftovers. You see the topping above? That's beef shredded from leftover beef stew. So even when you've had your full and wondering what to do with the leftover turkey, ham, stuffing et

Move over Potato Sticks

I love potatoes in any form or fashion and I have a serious weakness for French Fries. Potato Sticks on the other hand, is like my dirty little secret. I fool myself into thinking that it is not as heavy and fattening as French Fries and so I tend to eat Potato Sticks whenever I feel the urge for a French-Fries-fix. Don't judge me. I never claimed to be perfect.Anyway, the other day I was making f

Shrimp Cakes & A versatile mixture

These shrimp cakes celebrate the wonderfulness of the baby shrimp so prevalent in Guyana, which we simply call, "white belly shrimp". It is so called because the body of the shrimp is plump and white with the head and tail, a kiss of pink.These shrimp cakes, however, can be made with any variety of small shrimp. Sure you can use the larger shrimp (prawns) but the texture will not be the same and t

A Taste of September & Book 2 - Signed!

A stew, a braise - comfort food at it's best. In September's edition of TASTESMONTHLY, toss aside the recipe and cook with your own instinct, make it the way you like it - a big pot of stew. Beef, pork, lamb, chicken, seafood, whatever your heart desires, stew it, braise it.After you've had your fill, store the rest in individual containers and each time you retrieve a container, eat the stew with

Fuss-free Egg Salad

Hey, I know it's been a while since I've posted but I am still around. Just like you, I'm trying to balance life and work and to make times for the things that I do enjoy, like sharing with you.The most "difficult" part about  making this egg salad is boiling the eggs just right. You want it hard boiled but not overcooked so much that the yolks become rubbery and dry. You want to cook the egg

Apple Chutney & More - TASTESMONTHLY

Get your free copy of my newsletter - TASTESMONTLY. Read full-length articles and get recipes too. This edition (August) discusses how easy it is to make fruit chutneys, it entices you to try Lap Cheong - Chinese pork sausages and relish a fuss-free desert that's bound to bring back some childhood memories.You can opt to get just this edition and/or subscribe to receive monthly newsletters right i

Colourful Shopping

When I return from my weekly market shopping, I would unpack everything on the kitchen counter and then sort and put them away. A colour that always dominates is green, however, the other day I noticed that I had quite an array of colours and I just wanted to share them with you :))One of the things I look forward to during summer is seeing the amazing array of colours on the food blogs - raw and

TASTESMONTHLY - July Edition

Email me for an always FREE copy of TASTESMONTHLY or subscribe with the word SUBSCRIPTION in the subject line for direct delivery to your inbox.In this month's edition: Anise Bread, Swank (Guyanese limeade) and more.

No-Grilling just Fire-roasting

You don't need a grill to get this charred, smoky, fire-roasted corn but you do need some gas. A gas stove that is. I roasted these sweet fresh corn right on my stove top. If you want to make things a little more manageable, then you can get yourself a stove-top grate to which you can add sliced onions, lemons etc.With corn this fresh and this sweet, I roast it and serve it just as is; no pep

Tablemanners: Book Review

Image reproduced from Tablemanners Cookbook © www.foodanddrink-caribbean.comAntigua & Barbuda beat out front runners Italy, France & Germany to cop first place and the title of Best Design in the recently concluded prestigious Gourmand World Cookbook Awards in their nominated category! Writing that sentence and reading it aloud is such sweet pleasure!Tablemanners: A Culinary Review of Hosp

Bake & Shark: A Trini Favourite Street Food

Bake and Shark is good at any time of the day - morning, noon, night and any time in between. While it is a must-have if you ever visit Trinidad & Tobago, it is certainly something that you can reproduce in your home. If shark is not your thing, any firm white fish will do.Having people over for breakfast or brunch? Make this and let everyone assemble their own Bake and Shark. Read how to eat

Missing You...

Growing up I always told everyone that I have two mothers and two fathers. My biological parents and my favorite aunt and uncle - Aunty Betty (my mom's eldest sister) and her husband, Uncle Freddy. There were not just close but we lived in close proximity. By the time I came along (read born), my aunt and uncle's children were bordering on teenage-doom so I quickly became the baby in the family.I

Fast food my way - No, not Jacques Pepin's

I love Jacques Pepin. The man is truly a master but he scares me. I remember watching him on one of his earlier PBS series where his daughter (Claudine) would be cooking with him... such a brave woman. It was so typical of many parents with their children in the kitchen - the watchful eyes, the directions, the taking of your knife and demonstrating how they want it done. I'd watch the show and onl

Big, Beautiful, Bountiful & Independent

Happy 46th Guyana!

Egg & Chips

One afternoon I went over to visit some family friends. Before I go on, I should tell you that they are retired. Like so many Caribbean folks, back in the 50s - 70s, especially nurses, Adele & Ivan had set sail on one of those many ships to go and work in the medical field in England, (in-GEER-land) as some would say (smile). Anyway, on that fine afternoon, I dropped in to say hello. As ever,

Thank You. For everything...

For the women in my life who are mothers - Betty, Adele, Henrietta, Patricia, Shireen, Sharon, Denyse, Desiree, Roseanna, Fernella, Cheryl, Nadira, Joan, Tuty, Sue, Stella, Marieanne, Giselle, Halcy, Shundel,  and my mom, Barbara, thank you for being you.Thank you for loving me.Thank you for caring about me.Thank you for listening to my rants.Thank you for supporting me.Thank you for encourag

Cheesy Herby Toasts

It is clear that I am getting older. My tastes are changing. Things I cared little or nothing about when I was younger, I find myself enjoying these days. Like toast! But I don't want the flimsy, super soft bread that you can easily take 4 slices and squish together to resemble a decent slice. No, I want the crusty, hearty artisan-type bread. The kind of bread that you can cut your own thick meaty

Oh Gad! A Caribbean Novel

Hello Everyone!I'm taking a departure from a food post to tell you about the first full length novel by a friend and fellow Caribbean-ite, Joanne Hillhouse, who hails from the beautiful twin islands of Antigua & Barbuda.Oh Gad! is a stirring novel about a woman facing cross-cultural odds and redefining everything she understands about her family, herself, and the country she's never really bee

Sauteed Pumpkin w/ Nested Eggs: TASTESMONTHLY

Love pumpkin?Love eggs?Ever had them together? What? No? Me neither, that is until last month when I was scrambling for something to make during Lent. It's so easy to make and works great for a weeknight and weekend meal, especially if you are vegetarian. And won't you agree that it looks attractive enough to make as part of the main course when entertaining lacto-ovo vegetarians?Get the recipe he

Easter Greetings

May the peace, blessings and renewal of faith be with you - now and forever.

TASTES MONTHLY - March Edition

Hi Everyone,Yeah, I'm still around. I know it's been a while. I've missed you.I've just completed this month's edition of the Tastes Like Home newsletter - TASTESMONTHLY. This edition features a discussion on the use of dried herbs along with recipes for Bajan Coconut Turnovers, Dutch Baby Pancakes & Chinese 5-Spice Powder.If you'd like a copy sent to you, email me. And if you'd like to subscr

Carrot Fritters/Patties

I had a difficulty putting the title to this post. I'm not sure if these are carrot fritters or little carrot patties. When I think of fritters, I think of a thick liquid type of batter. But then again, someone commented on the Guyanese pancakes a couple of weeks ago and said that they looked more like fritters than pancakes. Oh well, call it what you will.A few weeks ago there was a glut of carro

Batter-up!

In exactly a week from today (Tuesday), it will be Pancake Day, aka Shrove Tuesday. Though we enjoy all types of pancakes throughout the year, people tend to revert to their traditional pancakes on Pancake Day. It's what I do too. I would experiment the week before with some other type of pancake but when the day rolls around, I head to my recipe of Guyanese pancakes, an adaptation of the Portugue

Beet-ing It

If you have been reading me for a while now, you will know that beets are not something that I eat. Blame it on past experiences of having them while eating out - boiled until mushy and then sickly sweet with sugar added back!Today marks exactly a year since I decided to try beets one more time - thanks to the encouragement of all you beet-lovers who showcase the amazing ways to enjoy beets. So, I

Guyanese Cheese Pies

The cheese pies we make in Guyana is a riff of the Portuguese Egg Tart, pastel de nata. And, in essence, it is like a mini quiche, drawing influence from the British proclivity for custards baked in pastry. I suspect that what we did in Guyana, as is done throughout the world with food that has travelled, is that we adapted the tart and married it with our penchant for English pies and came up wit

TASTES MONTHLY - January Edition

Email me if you would like to receive a copy of this month's edition of my newsletter - TASTESMONTHLY . You can also subscribe to get the newsletter direct to your inbox each month. Enjoy!

Fresh Tomba Sauce

Got yah didn't I? Tomba Sauce? (smile) Tom = tomato, ba=basilSo, how's the New Year been treating you so far? Very well I hope.College re-opened today so it's back to work. I really do like the Semester system! I stretched out on the lounge chair in the patio as I watched others scramble to get themselves back to work on January 3rd. My best friend, Susan had to travel back to Seattle on New Year'

Your Word, Your Worth

Ever since I was a child, I would always hear older folks talk about living by your word. They explained that for all one may achieve in life, the one thing that we take with us, is our word. Our word is what defines us; it is what people will always remember about us. It is what people will refer to when they talk about us as we go about our daily lives. You are a person of your word.You are a pe

Merry Christmas!

My friends, over the years we've gotten close even though we've never met in person. And on the occasions that we did meet, it was as if we'd known each other all our lives. Food blogging has made the world smaller, and that is a good thing. It has allowed to us have conversations that we may shy away from in person. It allows us to make connections that we never would in other ways. In some ways,

Special Christmas Edition - Get it!

Put a little Caribbean in your Christmas this year. I've created a special Christmas edition of my monthly newsletter, TASTESMONTHLY and I'd like to share it with you. It's full of recipes, photographs, tips and food-gift suggestions. Email me and I'll send you a copy right away!

A Vietnamese-style Fish Soup

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Pumpkin & Pea Soup with Salted Pigtails

I'm back. I had a great time in Florida and got the chance to meet and chat with some wonderful folks. It is so easy at times to think that you are working in a vacuum, especially when a lot of it is online. Sure, people leave comments and you chat via the social network sites and email, but there is simply no substitution for the live human interaction when you can look at facial expressions, sha

See You In Florida!

Off to Guyana

I'm heading to Guyana in a couple of days for two events - first, on Friday (October 21) I am leading a group of friends and followers of my column, Tastes Like Home, on an eating expedition at one of the country's largest markets - Stabroek Market. Over the years, the vendors there have seen a decline in sales, so I am using whatever little influence I have to help drum up some business for them.

Pumpkin Pudding & Some News!

Okay, the news out of the way first.I got word today from my publisher and it reads: "It hasn't even been a year since it was first published and already the best selling Tastes Like Home - My Caribbean Cookbook is going into its second print run!"I'm thrilled at this news and I am also humbled by it. I want to thank all of you for your love and support. You helped to make this possible. Thank you

Chocolate-chip Pancakes & New Blog

Hi Everyone,I know, it's been exactly 3 weeks since I lasted posted on my blog. It's the same ole excuses - work and life. I'm currently trying to streamline some things so that I am not rushing from one deadline to another. Wish me luck. Normal.dotm 0 0 1 11 66 Tastes Like Home 1 1 81 12.0 0 false 18 pt 18 pt 0 0 false false fa

Pasta with Short Ribs

I prefer eating pasta with fresh herb or vegetables sauces and definitely with meat sauces. Or better yet, pasta lightly dressed with excellent Olive Oil flavoured with garlic and salt and pepper is all I need. My indifference to milky-creamy-cheesey-sauces has nothing to do with my being lactose intolerant, I just prefer pasta sauces devoid of dairy products. I don't even bother with the generous