This sauce is quick and easy and it requires no cooking. All it needs is some smoking hot oil to preserve it.
(Adapted from My Bread) While I don’t eat bread often, I am always making bread – just because I love baking breads.
With the start of the new semester and very little time to cook during the week, I find myself making large pots of soups on the weekends and then placing them into individual containers so that I can consume them during the week.
I prefer to eat carrots raw. The exceptions are when they are diced or julienned and cooked to make Fried Rice or Chowmein.
When I first moved to Barbados in the late 90’s to work at the Caribbean Broadcast-ing Union (now Carib-bean Media Corporation, CMC), it meant getting home closer to 8 each evening after Caribbean Newsline, one of the flagship programmes of the organization.
Believe it or not, there are some people who still have Garlic Pork that they made for the just-concluded holidays.
With the holidays officially over, it seems mandatory that we turn to light cooking.
We are still officially in the Christmas season with 12th night soon upon us.
By now, most of us have had our fill of cake and will be getting ready to toast 2014, wondering where it went… simultaneously, we will welcome 2015, full of hope for betterment in all aspects of our lives and indeed for the world.
The mains for most holiday meals come in the form of a large piece of meat that has been baked/roasted.
Generally speaking, the way we present our food here in the Caribbean does not come as a 3-course meal; rather it is served in 2 courses – the main/entrée (which would also include a variety of side dishes and what in other cuisines would be referred to as appetizers).
You are getting two recipes out of this one dish. For the other part of the dish, you will need to cook some plain rice – regular white, parboiled or brown rice, just as long as it is cooked plain.
All across the Caribbean you can find a dish of stew-peas.
I have great love for Arnold (pork). The versatility of this other white meat is astounding.
For me, food = rice. Therefore, I am always on the lookout for new and interesting rice recipes to make.
This very simple salad came about as a result of me being lazy, but very hungry.
Last week in Tastes Like Home, I mentioned the making of Sweet Potato Bread.
My friend Patricia Scarpin, who is Brasilian, is a prolific cake maker. Her cakes are simple and appealing.
Making a stew out of the many cuts of beef that lend themselves to long, low, slow cooking is one of the most delicious things to eat.
One of the many good things about baked chicken is that you can mix and match flavours or you can use one type of seasoning – herbs, spices, dried seasoning mixes or sauces – to create a different flavour each time you make the dish.
Umami, considered the 5th of the basic tastes, is savory; the others are sweet, sour, bitter and salty.
It’s avocado (pear) season and all around you can find them. They come in different varieties and shapes.
By Cynthia Nelson Last week at Tastes Like Home we talked about Caramelized onions – the cooking of onions low and slow until they brown, caramelize, get soft and sweet.
Bucatini is the name of the shaped pasta that we use prolifically in the Caribbean to make Macaroni Pie (Mac and Cheese).
A family’s recipe for macaroni and cheese, macaroni pie or pie, whichever you prefer to call it should not be messed with.
Remember how traditional it was to pickle onions to enjoy at Christmas time?
Most of us prepare some sort of chicken dish on the weekends in addition to another meat.
Shrimp fritters are an easy appetizer. They cook up quickly and can be made as your guests are coming through the door.
Applesauce is one of those things that you can make to be spread on toast or biscuits, mixed into dough or batters for baked goods or be eaten as is, for dessert or a snack.
Did you try the fish fillets in Lemon Butter Sauce the week before last?
Butter Potatoes are simply potatoes cooked in butter. They make an elegant side dish and I generally reserve them for making at holidays or on special occasions.
Whitefish refers to any fish that has white flesh. However, the texture of the flesh can vary from delicate to medium to firm when cooked.
This week, it is another recipe of cooking chicken twice. Well, technically, it is starting the cooking process on the stovetop and then finishing it off in the oven.
Saag Aloo is a North Indian vegetarian dish made of any type of leafy greens and potatoes.
I am sure that it has not escaped your consciousness that most of the recipes shared in ‘In Good Taste’ are based on experimentations.
Just like last week, this is a case of me experimenting by making one dough and subjecting it to different applications, in this case, frying and baking.
Sliders are mini or small burgers. They are so small that a typical serving is usually 3 or 4 depending on the eating establishment.
Mangoes of many varieties are in season and tis the time to enjoy this fruit to the full extent.
Steamed vegetables can be blah and bland. If they are overdone, they look limp, their natural colours faded.
In good taste Microwave-made Potato Chips will save your hips and waistline a lot of calories and give you that crisp potato-chip fix whenever you want it.
While we are mostly accustomed to savoury spring rolls, changing the ingredients and making sweet spring rolls is both a surprise and a treat.
Apple Turnovers (with solid Coconut Oil) Did you get a chance last week to try making pastry dough with the hardened (refrigerated) coconut oil?
This is not an everyday bread but more for special occasions, mainly due to its richness.
In good taste This is my mom’s favourite cake. When she says that she is giving up sweet for Lent, she means that she is giving up this cake for Lent.
While it is easy to run out of ideas as to what to cook, sometimes all it takes is a different approach and presentation to our regular dishes.
I have a lot of friends who are vegetarians and many who aren’t vegetarians, so whenever I have them over for a meal, I try to ensure that the vegetarian dishes are as attractive as the meat dishes.
This recipe is about taking Sago out of the realm of breakfast and transforming it into dessert mode.
One of the special things about making stews is the method of preparation and the ingredients used to give it its unique colour and flavour.
Brandade is a dish made of salt fish that has been whipped to create a light, fluffy texture.
Naan is a Middle Eastern and South Asian type of flatbread. The bread is traditionally leavened with yeast and cooked over very high heat.