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Cuban Banana Soup

I had this soup at a restaurant in Curacao many years ago. I eventually came across the recipe below, which is the soup that I had. Ingredients 50g butter 4 very ripe (black) plantains, peeled and roughly chopped 100g leeks, roughly chopped 150g carrots, roughly…

Mango Chow Cocktail

Instructions Half a handful of fresh coriander leaves½ oz. fresh lime juice½ oz. simple syrup½ oz. Scotch bonnet pepper-infused Mount Gay Silver rum1 ½ oz. regular Mount Gay Silver rum2 oz. mango purée1 wedge of lime, to garnish Muddle the coriander with the lime juice,…

Hatian Pikliz

Ingredients:

  • 1/2 cup white vinegar
  • 2 tablespoons of lime juice
  • 2 tablespoons of sugar
  • 2 habanero or scotch bonnet peppers
  • 1 medium garlic clove peeled
  • 1 teaspoon of fresh thyme
  • 3/4 teaspoon kosher salt
  • 2 cups thinly sliced green cabbage (6 to 8 ounces)
  • 1 large carrot peeled and shredded
  • 1 medium shallot, halved and thinly sliced

Directions

In a blender, puree the vinegar, lime juice, sugar, chilies, thyme and salt until smooth. About 30 seconds.

Transfer to a large bowl, add the cabbage, carrot & shallot. Toss well. Cover an refrigerate at least 2 hours before serving.

Hamburger Buns

BUNS 3/4 to 1 cup lukewarm water* 2 tablespoons butter, at room temperature 1 large egg 3 1/2 cups All Purpose Flour  1/4 cup sugar 1 1/4 teaspoons salt 1 tablespoon instant yeast *For best results (a smooth, slightly soft dough), use the smaller amount of…

Mini Rum Cakes

Ingredients: 1/2 cup butter, room temperature, plus more for pans 1 cup all-purpose flour, plus more for pans 1 teaspoon baking powder 1/4 teaspoon coarse salt 1/4 cup buttermilk 1 tablespoons dark rum 1/2 cup packed light brown sugar 1/4 cup granulated sugar 3 large…

Eggs Piperade

Ingredients:

  • 3 Tablespoons of Extra virgin olive oil
  • 1 Tablespoon (15g) unsalted butter
  • 2 Medium Yellow Onions (thinly sliced)
  • 2 Red peppers (cut into thin strips)
  • 1 Green pepper (cut into thin strips)
  • 2 Garlic cloves (thinly sliced)
  • Leaves from a few sprigs of fresh thyme
  • 1 Bay leaf
  • Salt & Pepper
  • 2 Tomatoes, diced
  • 4 large eggs
  • 4 slices of Jambon de Bayonne
  • Pinch Piment d’Esplette

Directions:

  1.  Preheat oven to 400 F
  2.  In a dutch oven, heat olive oil and butter, over medium heat. Add onions and saute until softened (about 3 minutes). Add the bell peppers and cook for 5 more minutes. Stir in the garlic, thyme and bay leaf, and season with salt & pepper. Cook until all vegetables are soft and fragrant (about 15 minutes). Discard the Bay leaf.
  3.  Spoon the piperade into 4 individual ovenproof dishes, make a little well in the centre and break an egg into each. Drape a slice of ham over each serving. Bake until the whites are set, but the yolk is still runny (10-12 minutes)
  4. Sprinkle Piment d’Esplette and salt and pepper over the egg, and serve.

Serves 4

Croque-Madame

Ingredients: 3/4 pound (360g) guyere, grated (about 3 cups) 1 cup (90g) grated Parmesan cheese 2/3 cup (160 ml) creme fraiche 1 Tablespoon Dijon Mustard 2 Large Egg yolks 1/4 Teaspoon grated nutmeg Salt & Pepper 2 Tablespoons (30g) Unsalted butter, at room temperature 8…

Croquettes with Jambon de Bayonne

Ingredients: 1 lb (450g) Russet potatoes 1 cup (90g) shredded cheese (like compte or gruyere) 2 Tablespoons (30g) unsalted butter 1 Tablespoon (15g) Creme Fraiche 1/4 Teaspoon grated nutmeg 6 slices of Jambon de Bayonne (substitute Prosciutto), chopped 1 Large Egg 1/2 cup (60g) all…

Vichyssoise

Ingredients:

  • 2 Tablespoons (30g) Salted butter
  • 8 large leeks, light and dark green parts only, trimmed, finely chopped, and well rinsed
  • 3 large russet potatoes, peeled and diced
  • 2 Tablespoons all purpose flour
  • Pinch of grated nutmeg
  • 1 quart/liter of chicken or vegetable stock
  • 1 cup (250 ml) heavy cream
  • salt & pepper
  • A few chives, finely chopped

Directions:

  1.  In a large pot, melt butter over medium heat.  Add the leeks and potatoes, and sauté for 2 minutes.
  2.  Sprinkle in the flour and nutmeg, stir to incorporate, then add the stock. Bring to a simmer, cover, and reduce heat to low and cook for 30 minutes.
  3. Pour in the cream, and season with salt & pepper. Purée the soup (with immersion blender)
  4. A chives before serving

Serves 4 – 6

Gateau Breton

Ingredients: 16 tablespoons (225g) salted butter, at room temperature (plus more for the pan) 3 1/4 cups (390g) all purpose flour 1 1/4 cups (250g) sugar 7 large egg yolks 2 tablespoons of dark rum 1 vanilla bean, split lengthwise, seeds scraped and reserved 1…