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Potato Au Gratin

6:14 PM Posted by Felix

Potato Au Gratin



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!



POTATO AU GRATIN

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)



Peel and slice the potatoes.







Heat the butter in a large pot or skillet...



... add the onion, pimento, chive and celery and saute until tender.



Add the flour and continue to cook for about two minutes.



Remove from the flame and sprinkle the salt.



Place the potatoes in a greased baking dish 12" x 8" x 2".
Brush the butter and flour paste over the different layers of potatoes.







continue layering until all the potatoes are used up



Top the last layer with the grated cheese.
Pour the milk into the baking dish.
Garnish with paprika and parsley.
Bake in a preheated 375 F oven for 30-45 minutes
or until the potatoes are tender and the top forms a golden crust.


Leave to cool about 10 minutes before serving.


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! :-)

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Music Monday: JW and Blaze - Palance

4:37 PM Posted by Felix

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!



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Simply Trini Cooking Calendar 2010

11:14 PM Posted by Felix

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!


Download here


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That's a Wrap: Take Two!

3:08 AM Posted by Felix

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
Curry Stew Agouti



Dumpling and Saltfish




Spinach Lasagna




Sada Roti and Fry Aloo (Potato)




Fry Carailee

Fry Caraili (Karela)



Tambran ( Tamarind) Ball




Zucchini Bread




Cucumber Chow





Corn Pie




Fry Ochro




Trinistyle Scrambled Eggs




Pepper Roti




Curry Goat




Banana Cheesecake




Barbecue Pork




Barbecue Chicken




Barbadine Punch




Cassava Porridge




Stew Pork




Doubles




Kurhi




Lime Pepper Sauce




Saheena I



Saheena II





Curry Crab and Cassava Dumpling





Aloo Puri





Baked Stuffed Potatoes




Pumpkin Punch





Soya Pastelle



Sorrel Cake




Trini Christmas Ham

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Trini Christmas Ham II

9:28 AM Posted by Felix

Trini Christmas Ham


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!




TRINI CHRISTMAS HAM II

1 ham
whole cloves
banana leaves






Wash the ham and pat dry with paper towels







Singe a banana leaf and cut it to fit a large baking dish.



Place the ham in the dish skin side down and add the whole cloves.



Wrap with the remaining banana leaves and bake at 350° F for 2 1/2 - 3 hours,
depending on the size of the ham, or until thoroughly cooked.



Note: The general rule for baking ham is 25 minutes per Kilogram. While baking test the meat by sticking a knife into it. If after sticking the meat, liquid comes out of it, then more baking is required.



After 2 hours of baking, remove the banana leaves
and continue baking to dry up the surface of the ham.



The finished ham. Allow to cool.


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!


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Sorrel Cake

1:55 AM Posted by Felix

Sorrel Cake


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.



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


The sorrel is boiled a bit and strained.


Note: If you're making sorrel drink this Christmas just save some of the sorrel sepals after boiling.




Next, mince the sorrel.




Wash and dry the fruits.



Mince half the fruits.



Mix all the fruits with the blended sorrel pulp.


Add the almond essence....



vanilla essence...


Pour 3/4 cup of the cherry brandy...



and 1/2 cup of the rum on to the mixed fruit.



Cream butter and sugar until light.



Whisk eggs and add to butter mixture.




Mix well.




Add the fruits and colouring; mix well.



Sift together the flour and baking powder.



Add the salt, cinnamon, and nutmeg.



Add gradually to butter mixture stirring until smooth.






Pour into greased tin and bake in a low oven ( 180 degrees F )
until golden brown on the top and when stuck with a knife, it comes out clean.



Pour the remaining liquor over the cake (This part is of course optional if you wish to limit the amount of alcohol in the cake).




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.


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Marble Cake

1:43 AM Posted by Felix

Marble Cake

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.



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






Cream the butter and the sugar until very light and fluffy.



Beat the eggs and add to the creamed butter.



Mix well.



Sift together the flour, baking powder, and salt twice. Add the cinnamon, nutmeg and orange rind. Add the creamed mixture alternating with the milk in thirds.



Fold in the vanilla and almond essence.



Separate the mixture into thirds.



Keep 1/3 of the mixture plain.



In another 1/3 of the mixture add green colouring...



and mix well. Add to desired colour brightness.



With the other 1/3 of the mixture add red colouring.
(The red colouring we had was not so bright so the mixture looked more pink).



Pour each of the mixture, side by side in baking pans (3, 9" round cake pans which have been buttered and floured). Use a spatula to blend the colours, but do not mix too much. move the spatula in a circular motion throughout.

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


The finished marble cake


Note: You may frost your cake if you like.


More recipes to come. Ah gone!


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Merry Christmas!

12:03 AM Posted by Felix

video
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Trini Christmas Music

6:24 PM Posted by Felix

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]




































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Trinidad Paime

5:27 PM Posted by Felix

Paime

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


Paime and Sorrel drink


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:

Banana leaves

Cotton strings to tie

Yield: approximately 24 paimes















Mix together all the ingredients and blend well.


To prepare banana leaves:

Wipe leaves with a clean cloth dipped in a weak solution of bleach and water. Quickly pass the leaves over a medium to low flame. Allow the leaf to get slightly dark, not to burn. Cut the leaves into squares (about 15-20 cm) and set aside.








Grease a square leaf and place 2 tbsp of the mixture in the center.
Flatten a bit.











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!

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