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Chapter 1 Provisions -- Roots & Tubers, Yam, Cassava, Dasheen, Sweet Potato & Coco -- Roast Provisions with Haitian Pikliz p. 14 -- Sweet Potato Gnocchi with Smashed Grape Tomatoes and Country Pepper p. 15 -- Mixed Herb Pesto p. 17 -- Provisions Bowl p. 18 -- Cassava Pancakes with Sorrel Syrup p. 21 -- Cassava Fries with Sous de Pinda p. 22 -- Steamed Bammy with Coconut, Pumpkin, Ginger, and Tomato p. 23 -- Fritter Platter: Coconut Corn Fritters, Dasheen Balls, and Coco Fritters p. 24 -- Roasted Carrots, Beets, and Asparagus with Basil p. 29 -- Chapter 2 Savory Fruits & Vegetables -- Ackee, Cho Cho, Peppers, Eggplant, Avocado & Okra -- Island Squash Salad with Arugula p. 32 -- Curried Eggplant and Potato with Roti p. 34 -- Okra with Scotch Bonnet, Cilantro, Coconut, and Lime p. 37 -- Cucumber, Tomato, and Onion Raita p. 38 -- Spicy Red Pepper Pesto p. 39 -- Trini Chokas: Tomato Choka and Coconut Choka p. 40 -- Pepper Grilled Cheese with Caramelized Onions and Fresh Pepper Jelly p. 42 -- Sesame-Roasted Garlic and Eggplant Caviar p. 45 -- Roasted Tomatoes and Eggplant with Spiced Cilantro Yogurt and Feta p. 47 -- Zaboca Toast with Coconut and Pumpkin Seeds p. 49 -- Cheesy Mushroom Toast p. 51 -- Avocado and Plantain Salsa with Breadfruit Chips p. 52 -- Avocado-Ginger Spring Rolls with Lemongrass-Citrus Dipping Sauce p. 55 -- Ackee Tacos with Island Guacamole p. 57 -- Ackee Lasagna p. 60 -- Cho Cho "Apple" Crisp p. 61 -- Chapter 3 Sprouts & Starchy Fruits -- Hearts of Palm, Artichoke Hearts, Pumpkin, Banana, Plantain & Breadfruit -- Curried Green Banana with Pineapple and Raisins p. 65 -- Grilled Green Banana and Plantain with Butter p. 66 -- Plantain and Cheese Empanadillas p. 67 -- Roasted Ripe Plantain with African Pepper Compote p. 68 -- Ripe Plantain Gratin with Gruyere p. 70 -- Oven-Roasted Pumpkin Flatbreads with Goat Cheese, Cilantro-Coconut Pistou, and Sweet 'n' Salty Pumpkin Seeds p. 71 -- Eggplant and Plantain Parmesan with Two Sauces p. 74 -- Scotch Bonnet Tomato Sauce p. 76 -- Roasted Hearts of Palm and Artichoke Hearts Dip p. 77 -- Fire-Roasted Breadfruit with Flaked Sea Salt and Honey p. 78 -- Roasted Breadfruit with Sauteed Peppers, Cho Cho, and White Wine p. 81 -- Oma Chepa's Pumpkin Pancakes p. 82 -- Banana Date Protein Smoothie p. 84 -- Pumpkin Cupcakes with Cream Cheese Icing p. 85 -- Chapter 4 Greens, Leaves & Shoots -- Callaloo, Pak Choi, Lettuce, Arugula, Cabbage, Broccoli & Cauliflower -- Island Greens with Avocado, Mint, and Mango p. 88 -- Butter Lettuce, Avocado, and Chive Salad p. 90 -- Baby Greens with Lentils, Roasted Peppers, Crispy Chickpeas, and Ortanique-Thyme Vinaigrette p. 91 -- Crunchy Pak Choi Salad p. 94 -- Arugula with Plantain and Parmesan p. 96 -- Island Goddess Kale Cobb Salad p. 97 -- Romaine Heart Salad p. 100 -- Spiced Cooked Cabbage p. 103 -- Callaloo in Coconut Milk p. 104 -- Leek, Brie, and Thyme Soup au Gratin with Aged Caribbean Rum p. 105 -- Cream of Callaloo Soup p. 108 -- Aunt Marjorie's Callaloo Gratin p. 109 -- White Sauce p. 110 -- One-Pot Pie with Callaloo, Plantain, Goat Cheese, and Cornmeal Crust p. 111 -- Broccoli, Cauliflower, and Cashew Tempura with Citrus-Miso-Rum Glaze p. 115 -- Chapter 5 Beans, Pulses & Legumes -- Black Beans, Gungo Peas, Chickpeas, Lentils, Red Peas & Black-Eyed Peas -- Crispy Trini-Style Channa p. 118 -- Curried Chickpeas with Mango Chutney p. 119 -- Chickpeas with Cilantro and Coconut p. 120 -- Red Pea Puree with Avocado p. 122 -- Black Bean Plantain Burger with Pikliz p. 125 -- Good Hope Gungo Pea Falafel p. 126 -- Sautéed Gungo Peas with Tahini and Mint p. 129 -- Jamaican Akkra p. 131 -- Lima Beans with Sesame, Ginger, and Cashew p. 132 -- Lentil-Scotch Bonnet Spread with Green Plantain Chips p. 133 -- Lentil Salad with Feta, Orange, and Hazelnuts p. 136 -- Pinda (Peanut) Stew p. 137 -- Chapter 6 Grains -- Rice, Quinoa, Wheat & Corn -- Couscous with Sweet Pot Herbs, Zucchini, Plantain, and Roasted Channa p. 143 -- Kalc and Quinoa Salad with Candied Sorrel, Pumpkin Seeds, and Almonds p. 145 -- Balinese-Style Black Rice Salad p. 148 -- "Tun" Cornmeal with Roasted Pumpkin and Garlic Confit p. 150 -- Empress Bowl: Coconut Rice and Guyanese Dhal p. 153 -- Haitian-Style Djon Djon Risotto (Riz Djon Djon) p. 155 -- Creamy Trini Corn Soup p. 159 -- Cheesy Scotch Bonnet Corn Bread p. 160 -- Coco Bread with Aged Cheddar and Crispy Garlic p. 161 -- Mamacita's Arepas with Black Beans and Queso Blanco p. 162 -- Basic Pastry Crust for Savory or Sweet p. 165 -- Chapter 7 Sweet Fruits & Flowers -- Mango, Papaya, Berries, Citrus, Melon, Guava, Pineapple, Passionfruit & Sorrel -- Caramelized Fennel and Grilled Green Guava with Mint p. 168 -- Watermelon Carpaccio with Arugula and Pecorino p. 169 -- Baked Brie en Croute with Sorrel Chutney and Pistachios p. 170 -- Stewed Guava with Red Wine p. 171 -- Mango-Passion Fool p. 172 -- Tropical Island Fro Yo p. 175 -- Grilled Pineapple Upside-Down Rum Cake p. 176 -- Raspberry-Coconut Cream Scones p. 179 -- Bev's Key Lime Pie p. 180 -- Mango, Blackberry, and Peach Pie with Cornmeal Brown Sugar Crumble p. 181 -- Berry-Coconut Overnight Oats p. 185 -- Sorrel Syrup and Candied Sorrel Buds p. 187 -- Chapter 8 Coffee, Cocoa Nuts & Coconut -- Chocolate-Habanero Mousse with Coconut-Rum Chantilly p. 190 -- Rum and Raisin Budino with Candied Cashews and Citrus-Rum Sauce p. 193 -- Coconut-Ginger Ice p. 196 -- Blue Mountain Affogato p. 197 -- Old-Fashioned Blue Mountain Chocolate Layer Cake p. 198 -- Gizzadas with Chocolate and Almonds p. 201 -- Pecan Pie Infused with Rum p. 203 -- Ebony and Ivory: Double Chocolate-Pistachio Brownies and Coconut-Macadamia Blondies p. 205 -- Nut-Butter Loaves p. 207 -- Chapter 9 Rum, Beverages & Festive Recipes -- Coconut-Rum Punch p. 212 -- Bellefield Jamaican Ginger Beer p. 213 -- Haitian Rum Sour p. 214 -- Tamarind Ti Ponche p. 215 -- Sorrel Mimosas (Holiday Hibiscus) p. 217 -- Christmas Sorrel p. 218 -- Ponche de Crème p. 219 -- Jamaican Julep p. 220 -- Lime Squash p. 222 -- Modern-Day Sangaree p. 223 -- Passion Martini p. 224 -- Chapter 10 Sea Salt, Sugar & Spice -- Pickles, Preserves & Sauces -- Pickled Peppers, Fruits, and Vegetables: Haitian Pikliz; Chunky Lime, June Plum, and Pepper Relish; Pickled Cucumber; Pickled Shallots and Scotch Bonnet; Pineapple Chow; and Trini Chow Chow p. 229 -- Aunt Shirley's Guava Jam p. 233 -- Dover Seville Orange Marmalade p. 234 -- Ginger Pepper Jelly p. 235 -- Quick Sorrel Marmalade p. 236 -- Papaya-Christophene Chutney p. 237 -- Watermelon-Lemongrass Chutney p. 238 -- Sevens Mango Chutney p. 240 -- Red Onion, Tomato, and Habanero Relish p. 241 -- Cilantro-Coconut Pistou p. 242 -- Garlic-Lime Sauce p. 243 -- Tamarind-Raisin Ketchup p. 243 -- Coconut-Lime Dipping Sauce p. 244 -- Creamy Scotch Bonnet Dipping Sauce p. 245 -- Pepper Sauces: Classic, Lemon-Lime, Mustard, Pineapple, and Mango p. 246 -- African Pepper Compote p. 248 -- Green Seasoning p. 249 -- Hot Pepper Oils: Culantro Pepper Oil, Scotch Bonnet Oil p. 250.
Chapter 1. Provisions -- Roots & Tubers, Yam, Cassava, Dasheen, Sweet Potato & Coco -- Roast Provisions with Haitian Pikliz -- Sweet Potato Gnocchi with Smashed Grape Tomatoes and Country Pepper -- Mixed Herb Pesto -- Provisions Bowl -- Cassava Pancakes with Sorrel Syrup -- Cassava Fries with Sous de Pinda -- Steamed Bammy with Coconut, Pumpkin, Ginger, and Tomato -- Fritter Platter: Coconut Corn Fritters, Dasheen Balls, and Coco Fritters -- Roasted Carrots, Beets, and Asparagus with Basil -- Chapter 2. Savory Fruits & Vegetables -- Ackee, Cho Cho, Peppers, Eggplant, Avocado & Okra -- Island Squash Salad with Arugula -- Curried Eggplant and Potato with Roti -- Okra with Scotch Bonnet, Cilantro, Coconut, and Lime -- Cucumber, Tomato, and Onion Raita -- Spicy Red Pepper Pesto -- Trini Chokas: Tomato Choka and Coconut Choka -- Pepper Grilled Cheese with Caramelized Onions and Fresh Pepper Jelly -- Sesame-Roasted Garlic and Eggplant Caviar -- Roasted Tomatoes and Eggplant with Spiced Cilantro Yogurt and Feta -- Zaboca Toast with Coconut and Pumpkin Seeds -- Cheesy Mushroom Toast -- Avocado and Plantain Salsa with Breadfruit Chips -- Avocado-Ginger Spring Rolls with Lemongrass-Citrus Dipping Sauce -- Ackee Tacos with Island Guacamole -- Ackee Lasagna -- Cho Cho "Apple" Crisp -- Chapter 3. Sprouts & Starchy Fruits -- Hearts of Palm, Artichoke Hearts, Pumpkin, Banana, Plantain & Breadfruit -- Curried Green Banana with Pineapple and Raisins -- Grilled Green Banana and Plantain with Butter -- Plantain and Cheese Empanadillas -- Roasted Ripe Plantain with African Pepper Compote -- Ripe Plantain Gratin with Gruyere -- Oven-Roasted Pumpkin Flatbreads with Goat Cheese, Cilantro-Coconut Pistou, and Sweet 'n' Salty Pumpkin Seeds -- Eggplant and Plantain Parmesan with Two Sauces -- Scotch Bonnet Tomato Sauce -- Roasted Hearts of Palm and Artichoke Hearts Dip -- Fire-Roasted Breadfruit with Flaked Sea Salt and Honey -- Roasted Breadfruit with Sauteed Peppers, Cho Cho, and White Wine -- Oma Chepa's Pumpkin Pancakes -- Banana Date Protein Smoothie -- Pumpkin Cupcakes with Cream Cheese Icing -- Chapter 4. Greens, Leaves & Shoots -- Callaloo, Pak Choi, Lettuce, Arugula, Cabbage, Broccoli & Cauliflower -- Island Greens with Avocado, Mint, and Mango -- Butter Lettuce, Avocado, and Chive Salad -- Baby Greens with Lentils, Roasted Peppers, Crispy Chickpeas, and Ortanique-Thyme Vinaigrette -- Crunchy Pak Choi Salad -- Arugula with Plantain and Parmesan -- Island Goddess Kale Cobb Salad -- Romaine Heart Salad -- Spiced Cooked Cabbage -- Callaloo in Coconut Milk -- Leek, Brie, and Thyme Soup au Gratin with Aged Caribbean Rum -- Cream of Callaloo Soup -- Aunt Marjorie's Callaloo Gratin -- White Sauce -- One-Pot Pie with Callaloo, Plantain, Goat Cheese, and Cornmeal Crust -- Broccoli, Cauliflower, and Cashew Tempura with Citrus-Miso-Rum Glaze -- Chapter 5. Beans, Pulses & Legumes -- Black Beans, Gungo Peas, Chickpeas, Lentils, Red Peas & Black-Eyed Peas -- Crispy Trini-Style Channa -- Curried Chickpeas with Mango Chutney -- Chickpeas with Cilantro and Coconut -- Red Pea Puree with Avocado -- Black Bean Plantain Burger with Pikliz -- Good Hope Gungo Pea Falafel -- Sautéed Gungo Peas with Tahini and Mint -- Jamaican Akkra -- Lima Beans with Sesame, Ginger, and Cashew -- Lentil-Scotch Bonnet Spread with Green Plantain Chips -- Lentil Salad with Feta, Orange, and Hazelnuts -- Pinda (Peanut) Stew -- Chapter 6. Grains -- Rice, Quinoa, Wheat & Corn -- Couscous with Sweet Pot Herbs, Zucchini, Plantain, and Roasted Channa -- Kalc and Quinoa Salad with Candied Sorrel, Pumpkin Seeds, and Almonds -- Balinese-Style Black Rice Salad -- "Tun" Cornmeal with Roasted Pumpkin and Garlic Confit -- Empress Bowl: Coconut Rice and Guyanese Dhal -- Haitian-Style Djon Djon Risotto (Riz Djon Djon) -- Creamy Trini Corn Soup -- Cheesy Scotch Bonnet Corn Bread -- Coco Bread with Aged Cheddar and Crispy Garlic -- Mamacita's Arepas with Black Beans and Queso Blanco -- Basic Pastry Crust for Savory or Sweet -- Chapter 7. Sweet Fruits & Flowers -- Mango, Papaya, Berries, Citrus, Melon, Guava, Pineapple, Passionfruit & Sorrel -- Caramelized Fennel and Grilled Green Guava with Mint -- Watermelon Carpaccio with Arugula and Pecorino -- Baked Brie en Croute with Sorrel Chutney and Pistachios -- Stewed Guava with Red Wine -- Mango-Passion Fool -- Tropical Island Fro Yo -- Grilled Pineapple Upside-Down Rum Cake -- Raspberry-Coconut Cream Scones -- Bev's Key Lime Pie -- Mango, Blackberry, and Peach Pie with Cornmeal Brown Sugar Crumble -- Berry-Coconut Overnight Oats -- Sorrel Syrup and Candied Sorrel Buds -- Chapter 8. Coffee, Cocoa Nuts & Coconut -- Chocolate-Habanero Mousse with Coconut-Rum Chantilly -- Rum and Raisin Budino with Candied Cashews and Citrus-Rum Sauce -- Coconut-Ginger Ice -- Blue Mountain Affogato -- Old-Fashioned Blue Mountain Chocolate Layer Cake -- Gizzadas with Chocolate and Almonds -- Pecan Pie Infused with Rum -- Ebony and Ivory: Double Chocolate-Pistachio Brownies and Coconut-Macadamia Blondies -- Nut-Butter Loaves -- Chapter 9. Rum, Beverages & Festive Recipes -- Coconut-Rum Punch -- Bellefield Jamaican Ginger Beer -- Haitian Rum Sour -- Tamarind Ti Ponche -- Sorrel Mimosas (Holiday Hibiscus) -- Christmas Sorrel -- Ponche de Crème -- Jamaican Julep -- Lime Squash -- Modern-Day Sangaree -- Passion Martini -- Chapter 10. Sea Salt, Sugar & Spice -- Pickles, Preserves & Sauces -- Pickled Peppers, Fruits, and Vegetables: Haitian Pikliz; Chunky Lime, June Plum, and Pepper Relish; Pickled Cucumber; Pickled Shallots and Scotch Bonnet; Pineapple Chow; and Trini Chow Chow -- Aunt Shirley's Guava Jam -- Dover Seville Orange Marmalade -- Ginger Pepper Jelly -- Quick Sorrel Marmalade -- Papaya-Christophene Chutney -- Watermelon-Lemongrass Chutney -- Sevens Mango Chutney -- Red Onion, Tomato, and Habanero Relish -- Cilantro-Coconut Pistou -- Garlic-Lime Sauce -- Tamarind-Raisin Ketchup -- Coconut-Lime Dipping Sauce -- Creamy Scotch Bonnet Dipping Sauce -- Pepper Sauces: Classic, Lemon-Lime, Mustard, Pineapple, and Mango -- African Pepper Compote -- Green Seasoning -- Hot Pepper Oils: Culantro Pepper Oil, Scotch Bonnet Oil.
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