Ponche de Crème
I have a mild obsession with Christmas (and am all about West Indian dishes this week!). I didn’t grow up with the holiday since I’m not Christian, but, as an adult, I am completely infatuated with...
View ArticleSweet Bread
Welcome back! I hope that everyone had a really fantastic holiday season and New Year. I just got back from an eye-opening culinary adventure in Turkey – exploring everything from traditional bread...
View ArticleCrab & Callaloo Quiche
So I’ve been flushing out dishes for an event for April. The event is for Heifer International and honors their Pass on the Gift tradition, specifically for their Haiti projects. It’s an incredible...
View ArticleSpicy Creole Ketchup
As a promised follow up to the smoked herring croquettes I posted on Monday, here is a delicious dipping sauce for them or wherever you’d usually use ketchup. In Haiti, smoked herring is often eaten...
View ArticlePork Belly “Griot”
A signature dish in Haitian cooking is Griot. Cubes of pork shoulder are marinated overnight or for a few days in a combination of habanero chile, garlic, shallot and bitter oranges. The pork is...
View ArticleSt. Lucian Rum Punch
Hope everyone had a fun Memorial Day! I was in St. Lucia this past weekend for a wedding and was awed by the beauty (and cuisine) of the island. Now, I usually post recipes that I create, but I made...
View ArticleCrispy Asparagus with Fenugreek Aioli
Asparagus can be polarizing, lovers and haters – I happen to be a lover. I’m a huge fan of throwing asparagus in an oven with some olive oil, salt and pepper (and maybe a pat or two of butter…) and...
View ArticlePorcini Macaroni Pie
So I’m working on my second episode of Exotic Table, and this one is inspired by a nonna I met at Enoteca Maria, an Italian spot in Staten Island that has grandmas from all over Italy as chefs making...
View ArticleBaked Trini Wontons
I’m just going to say it to get it out of the way. Frying just tastes better. It does. There is no other way to get that perfect, even texture, signature crunch, and lovely fried flavor…BUT if you...
View ArticleScallops with Spiced–Brown Butter Cassava Purée
So in a few weeks I’m headed down to St. Lucia to do a little cooking. Last time I was down there, it was a bit of a blur because I was perfecting this rum punch recipe. This time, I’m all business!...
View ArticleJamaican Ackee & Saltfish
Recently, a friend of mine from Jamaica who happens to be an incredible cook gave me an impromptu cooking lesson. She showed me how to make Ackee and Saltfish, Jamaica’s national dish, and, although...
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