The term 'Au gratin' is a culinary technique, derived from the French, in which an ingredient has a topping of cheese (and/or bread crumbs) that is browned in the oven. When the au gratin is baked, a golden crust is formed on the top of the dish. Some au gratins are baked in the dish it is served. Potatoes are not the only type of food that can be prepared in this style, you can use the technique with just about any vegetable, provision ( for us trinis) or meat. In a future post I may try the technique with another local ingredient. But today I decided to use potatoes for my au gratin recipe.

If you love potatoes like I do, you would love this potato au gratin recipe. It is the creamiest and tastiest potato recipe ever! This is perfect comfort food and it goes great as the main attraction or as a side dish with practically any dish I can think of... Well, almost all dishes I could think of (potato au gratin and mango chow might be a problem lol!!!) ..... It is also one of my favorite potato recipes for that Trini Sunday lunch.


If you want to try this potato au gratin recipe, I must say just be prepared to spend some time preparing the ingredients. The peeling and chopping takes time. The potatoes have to be sliced reasonably thin; the onions, chive and celery finely chopped, and the cheese grated. But, don't worry, it is well worth the time. I'm sure you can get some extra hands involved and I can assure you, you will want to make it again as I have on numerous occasions.

So next time you're wondering what delicious side to add with your callaloo, and red beans why not try an au gratin potato recipe.

Here, is potato au gratin trinistyle. Enjoy!

1 medium onion
1 1/2 pound potatoes
1 1/2 -2 cups milk
1/2 cup grated cheese
4 tbsp. butter
3 tbsp. flour
1 tsp. salt
1 pimento pepper
1/4 cup finely chopped chive and celery
paprika and parsley (garnish)

O.K. The recipe is taken care of now for some house announcements...

For those of you wondering where de Felix man gone, not to worry. I haven't gone anywhere. I'm still in Sweet T & T enjoy the beautiful sunshine. I am just busy with some work. Recipes are being done and I will try and post in between. Keep sending your comments, emails and requests I will be sure to reply. And why not be a facebook fan while you're limin' on the website checking out the Trini recipes.


So See yuh when ah see yuh. Ah Gone! :-)

.

Palancing when we on de road
Watch we palancing
Watch we palancing.....

Big Tune for Carnival 2010 and quite possibly be the next Road March. JW and Blaze just mashin de place with this hit. Enjoy!

In keeping with last year's tradition, simply trini cooking is pleased to present it's 2010 calendar. As before: print, email, give away, share with your friends. It's my way of saying have a bright and prosperous New Year and thank you for your continued support. I would like to also say thank you to my facebook group members who helped choose the pictures for this year's calendar. I could not have done it without you all. Enjoy!




.

Another year has come and gone; Simply Trini Cooking turned two last Monday and we have once more completed another exciting and flavourful year of Trini recipes. No bells and whistles this time (maybe a Slice of cake and a Malta Carib) but just a time for me to reflect on where I came from and to plan where I am going.


This year has truly been a rewarding one, not only did I learn new recipes but I also got the opportunity to work on my writing: exploring new styles of expression; a bit of digital photography; Some html and css for the blog; and networking. And speaking of networking I've met even more food bloggers who share a true passion for food, from all over the world.


What I've enjoyed this time around is the growing support I got from everyone, be it in the comments or the tons of emails I was sent. It showed me that what I was doing was helpful to some one out there in the real world.


So to all food bloggers, facebook group members, twitter followers, friendfeed followers, stumble upon followers, blogcatalog, feed readers, email readers (Hmm! This list is getting long!!)..... friends and family, I say a big thank you for making this ride an enjoyable one. Again here are some highlights and recipes from this year. Wishing you all a bright and prosperous New Year! See you next year.


Ah really gone this time! :-D























Curry Stew Agouti

















Fry Caraili (Karela)

This year I baked my ham in the simplest way possible: no boiling like last year, no glaze, no special preparation: nothing. The only thing I did was wrap the whole ham in banana leaves which gave it a wonderful flavour and added the whole cloves before baking. I was surprised at how it came out in the end: there is really something to simplicity in cooking sometimes. Enjoy Trini Christmas ham ...take two!

1 ham
whole cloves
banana leaves

Well, the ham tasted great in two slices of homemade bread, with some chow chow and a bit of pepper sauce this Christmas morning. Now to go look for a Shandy Carib or a Malta to wash it all down. Merry Christmas everyone!


.

Sorrel Cake? You mean to say some innovative Trini went and invented a cake with sorrel! Well not only that but they happened to share their recipe and we happened to get the recipe....long story short, it's now online for everyone to try.

This cake is certainly a must try, especially if you like a moist cake or even black cake. The recipe is very much close to a black cake recipe, but without the browning. It has a lot of fruits and even some liquor.

My wife's cousin contributed this sorrel cake recipe to us last year, unfortunately at the end of the Christmas season. I had already had my fill of Christmas cake, and sorrel was hard to find. So this recipe was placed on the shelf with a note, "To be tried next Christmas".

Now, was the right time. I was excited, and my wife was eager to try this recipe. The end result... a beautiful sorrel cake, moist and delicious! Take it from me, it was so delicious that a little more again and I wouldn't have much black cake for Christmas.....Maybe a little piece :-D


So here again, coming from De Simply Trini Cooking Recipe Factory (LOL!!) I present to you Sorrel Cake.

2 cup strained sorrel pulp
1/2 cup mixed peel
1 teaspoon vanilla
1 teaspoon almond essence
1/8 teaspoon red food colouring powder
1/2 pound flour
1 cup sugar
1 1/2 cup raisins
6 eggs
1 cup cherry brandy
1/4 teaspoon nutmeg
1/2 pound butter
3 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup rum

So now instead of throwing away the sorrel after boiling you have another delicious use for them. Merry Christmas and a Happy New Year to all my readers, followers and friends.


.

Last year I posted a wonderful sponge cake recipe that I really enjoyed. That sponge cake recipe had a certain milkiness that I liked. Following along those same lines this year I decided to post a marble cake.

My first memories of marble cake was as a child growing up. They would be cut into neat rectangular blocks and placed in little clear plastic bags. There would be many different colours: some pink and blue, while others would have lovely swirls of green and red. I must say those colourful cake pieces really intrigued me.


Any how the marble cake recipe is simple really; just don't mix the colours too much. I hope you enjoy it.

With that being said here's Marble cake.

3/4 cup butter
1 cup granulated sugar
8 eggs
2 1/2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 teaspoon vanilla essence
1/2 teaspoon almond essence
1 teaspoon grated orange rind
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
4 teaspoon red liquid food colouring
4 teaspoon green liquid food colouring

Bake in a preheated oven 180 degrees for 20 minutes. Cool for 10 minutes then transfer to cooling rack.



Note: You may frost your cake if you like.


More recipes to come. Ah gone!


.

Merry Christmas to one and all. Last year I posted some traditional parang music for you all so I decided to do it a little different this time. Here's some soca parang music to keep you happy.












































Hurray Hurrah

[verse 1]
On to us a child was born
On to us an ever-loving son
Like a ship in the night
He showed his light
For he meant no harm
He came to save us from damnation

[chorus]
Hurray hurray hurrah
Hurrah hurrah they say
Our savior was born today
Is when they close the light
While the sheppards plight
For they just couldn't believe dey eyes
And when he come a man
You know dem non-christian get together and pound nails in he hand
But on the third day he rose again
So you see, he shed his blood for we

[verse 2]
A child of joy, a man who toiled
And for our sins, the saviour fought and win
See him healing the sick, helping the poor
And things like leprosy, you know of saviour cure

[chorus]

[verse 3]
He was conceived, so said and done
All seeing one, a truely blessed son
He displayed his own skill and father's will
For when we are at fault, we know that he love us still

[chorus]

[verse 3]
The good book say, the time is now
The signs are here, all should kneel and pray
Let them cave at his words, the master say
The time to start is now, beginning on Christmas day

[chorus]

Another cornmeal recipe we make here in Trinidad and Tobago is "Paime" (pronounced pay-me), a sweet, wholesome and simple recipe, popular during the Christmas season. The process in making paime is similar to pastelle just you don't add any filling since the dough has coconut, raisins and pumpkin making it rich in fibre.

After a bit of research I believe that this dish may have an Amerindian origin. And seeing that we have a Carib community still on the island there could be some truth to this. Maybe someone can confirm it for me. The other bit of information I gleaned from the internet is that this paime recipe is very similar to conkies made in Barbados and other Caribbean islands. The recipe ingredients are the same although some recipes add sweet potato. Adding the sweet potato is definitely worth a try next time we make paime at home.

So whatever it is called this Paime/ Conkie recipe is a sure favourite at any table. I hope you enjoy this one also. Here's Trinidad paime

Ingredients:

2 cups cornmeal

½ cup flour

2 tbsp sugar

¼ cup shortening or butter

2 cups grated coconut

1 cup grated pumpkin

¼ cup raisins

1 cup water

Wrapping:

Fold over leaves and tie securely. Boil in hot water for about 1/2 an hour.

Cool, remove from wrapping, and serve.

More recipes to come. Ah gone!