Recipes by Cynthia
Delightfully tasting the Familiar in Unfamiliar Ways
October 18th, 2008
Trini Callaloo & A Note
October 11th, 2008
Macaroni Pie - It’s not ordinary
October 7th, 2008
Comfort in a bowl of Rice & Notice
September 27th, 2008
Too much Liming
September 22nd, 2008
A few tips that work for me
September 14th, 2008
I clean my plate for Dirty Rice
September 7th, 2008I’m not kidding, it is a one-of-kind Chicken Curry. Though many of you have your own versions of this dish, what I present to you today is the unique way in which it is done in Guyana, particularly in the rural parts of the country. The fire-roasting of the chicken imparts a depth of flavour that is unrivaled. I’m not sure but I would imagine that perhaps in certain parts of Trinidad & Tobago, chickens are prepped this way for curry as well. Read the column to get the full story and when you’re done, click here for a step-by-step photo set that shows you the process. Who knows, depending on where you are, you might want to give this a try too.
Here, the chicken is plucked and fire-roasted, now it’s ready to be gutted and cut up. See the charred bits of skin? so much flavour, you really should <a href=”http:…
A one-of-a-kind Chicken Curry
August 30th, 2008
Green Seasoning & Donation for a heart
August 23rd, 2008
Roast Breadfruit & A Mad Tea Party!
August 16th, 2008
A Coconuty Corn
August 10th, 2008
The Right Taste is YOUR Taste
August 3rd, 2008
The Right Taste is YOUR Taste
August 3rd, 2008
We Heart Arnold
July 26th, 2008On a weekly basis I can be heard saying any or all of the following: “What am I going to write about this week? I have nothing to say this week. I haven’t cooked for my column yet. Why is the sun hiding behind the cloud when I need it for my photo-shoot today?†And then of course there are the long moments when I sit at my desk and stare at the computer screen, my mind blank as the cursor blinks, willing me write, to say something, anything. Click here for the rest of the column.
When you read the column, you will understand how these dishes came about. This fruit is the West Indian cherry it is also known as Ba…
Trials of being a Food Columnist
July 19th, 2008The salad world is not a world without conflict. There are ongoing battles about what actually constitutes a salad. On one side are the traditionalists who demand that the word ‘salad’ only be applied to cold food, raw food in bite sized portions, dressed in salad dressing. Then there are the iconoclasts, young rebels who say that a salad can be raw or cooked, cold or hot, dressed, or…dare I say it…undressed! Are you like me right now and asking yourself, “my goodness, how involved can a salad be?†Click here to read more in my column and to find out how we in the Caribbean think of salad.
The recipe and inspiration for this Creste Pasta Salad was drawn from my dear friend, Marie at Proud Italian Cook. I love everything Marie makes.
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What constitutes a salad?
July 12th, 2008
Hassar (Cascadura) - Not an ordinary fish!
July 5th, 2008This week it’s all about my beloved green onions/scallions/spring onions, you get the picture. Well, if being immature is this attractive and versatile while making a bold yet subtle presence either on my tongue or to my eyes, then please, do not ever mature! Click here for the column.
- If you want more about slicing green onions, check out Cookthink.
- If you’re interested in reducing the oniony flavour when adding green onions to a salad, let Tigerfish tell you and show you how.
- If you’re looking for a fast delicious meal in which green onions are one of the key ingredients, then you’ve got to try this dish by <a hre…
Immature Onions?
June 28th, 2008Hi Everyone, I’m back! I want to start this week by saying thanks to all those who participated in the Tried & Tasted, Tastes Like Home Edition. It was a pleasure answering your questions, sharing recipes and marvelling at your creations and adaptations with interesting twists. Thank you!
While travelling, I found myself in a hotel room outfitted with a kitchen and I just couldn’t help myself, I had to cook (lol) hence the title of this post and my column this week, MY Hotel Food. Here are the three dishes I made, the recipes are simple and super easy, read the column and you’ll find it all there. My hotel-room cooking is testament of what quality ingredients will yield minus the frills and all the …
MY Hotel Food
June 21st, 2008Dumplings the world over come in many forms and shapes, sweet and savoury, fried, steamed or boiled. Here in the Caribbean our dumplings are generally boiled or steamed depending on whether you are making it to be eaten in a soup or as the main starch in a meal such as the one below. Dumplings are works of art in some cuisines and it takes practice in others to have them come out in the desired way and this week’s column is about trying to recreate my aunt Golin’s duff-dumplings. Click here to read more about the duff-dumpling.
The Duff Dumpling
June 20th, 2008
Chow Fun (Chao fen)
June 20th, 2008