Cooking with Madame Sara

Homemade Granola using Local Haitian Ingredients!

2015-12-02T09:37:00.000-05:00

A SUPER FUN and DELICIOUS GRANOLA RECIPE at HOME!

I know its been a while since i last posted a recipe! I must admit, I did lose my feel for cooking at home. But, what is important is that I am back! And I intend to make this blog into something more fun adventurous now that I am in Haiti. I wish to share with you my own home cooking but those of street ladies! So stay tuned!

I Love Granola! Especially when they contain lots of fun seeds and nuts. But for my late night cravings in Haiti, I wanted to make something on the more sweet side than healthy, yet using local organic Haitian ingredients. If you are currently like me, living in Haiti, you know the "Healthy" imported goods such as granolas can be super expensive! But, even the ones made in Haiti are not that cheap either. So, I decided to make my own. It may cost you a few bucks to make but you will have enough to eat and as much you wish! So here's my own recipe for you to try at home. Feel Free to add you own touch to it! :)

I will later post pictures of the ingredients. For now, please enjoy the delicious pictures of my Healthy SWEET Toasty Granola!!! :)

Picture Before Oven!

RECIPE: What you will NEED!

2 cups of raw organic whole rolled oats

½ cup Organic Haitian almonds Chopped (Haitian Local almonds or zanmann)

2-3 tbsp of Haitian Organic honey

2 tbsp of Organic Haitian coconut oil (or coconut butter)

¼ tsp of Haitian Vanilla extract

1 large pinch Haitian fine sea salt

1/4 cup of thinly sliced coconut flakes (Organic Dry Haitian Coconut I sliced myself)

1/4 cup of dried raisins (super market bought)

2tbsp of Raw Organic Cacao Nibs ( You can either purchase at super markets or make your own using the Haitian Raw Organic Chocolate or Chokola peyi by crushing it to tiny bits and pieces which you will use to mix in your granola.)

Last but not least, 2 tbsp of Haitian Dark Brown Sugar

RECIPE: How To Prepare!

Preheat the oven to 300º F.

Combine all ingredients in a mixing bowl and use a large wooden spoon to mix well and toss to coat. Or, to melt the sugar you can place in a large pan your mixture of coconut oil and brown sugar with about 1/4 cup of water or a bit less with your vanilla extract. Allow a few minutes to completely dissolve then pour onto all of your ingredients mixture then add the honey. Mix well with your spoon until everything is nicely coated with the sweet mixture!

Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted. Once your granola has cooled off, then add your Cacao Nibs! Let It cool some more before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. I keep mine in a mason jar in the refrigerator at home or, a small plastic bag when traveling.

My advice is to get creative! Use any combo of healthy ingredients to make it your own flavor.

ENJOY! Bon Appetit!

Post-Oven Picture!

Haitian Cooking, a Spiritual Experience!

2014-12-13T08:33:00.003-05:00

What does it really take to execute Haitian Food?

Well, as many of you might already know. It takes time. A lot of time to cook Haitian food. But most importantly, passion.

See, when I was growing up, everyone who cooked around me had a love affair with the ingredients and the spices. The way they touched them, cleaned them etc... But, one person who particularly got my attention while she cooked, was a lady who worked as a cook for us. She had a rather strange habit of talking to the spices and herbs.

While she picked them up on in our garden, she would say with so much tenderness "levé, levé" "wake up, wake up" as if she knew they were asleep and she needed them to be awake and alive in order to make the food come to LIFE. All of that is the science of Haitian cooking I suppose. Well, for Lorima that is. And I will never forget her.

It takes the right marriage of herbs and spices to execute a great meal. A GREAT tasting meal.

And having the passion is key, as I do believe that cooking is a spiritual experience. So, maybe Lorima knew what she was doing after all. :)

My grandmother was the same. She always had her own mix of herbs and spices that she would use to cook with. And only her would pick them. See, while many Haitians use magi in their cooking, in my house we believed in the way our ancestors cooked. NO CHEMICAL and all Natural.

And, just like Lorima and my grandmother, the relationship you have prior with the ingredients is key to making your food taste good. I believe it. And it is in the same spirit that I have been making our Gourmet Creole Sauces.

Making the Gourmet Creole Sauces is absolutely a dream come true. Not only because our products contain no chemical and preservatives, they are made using only fresh herbs and spices and must i add, it all comes straight from my heart and, the spirit of Lorima and that of my grandmother's. The most important zest are, my passion for Haiti, for cooking and the belief that one day we must have a product that represents and executes Haitian Food in the most natural and fresh possible ways.

Visit our site to learn more WWW.MADAMESARAS.COM

I am grateful to Lorima and my Grandmother.

Haitian Food made Easy & Tasty with the Gourmet Creole Sauce

2014-11-18T20:17:00.001-05:00

Using the Gourmet Creole Sauce to cook easy, tasty and healthy Haitian-Caribbean flavored dishes is all you need!

We have launched our first KickStarter Campaign, and we need you to help us make this dream come true! HOW?
First watch the video then visit our website to learn more and then PLEDGE!
Second, pledge as little as $5. Something that will help us reach our goal in order to get our products to Stores like Whole Foods.

We Thank you already for watching and We hope that you will be eager to try and that you will fall in love with this jar of FLAVORS and KICK.

Experience the best of the Caribbean, Haiti!

Visit our Site: WWW.MADAMESARAS.COM

Donate on our kickstarter Project here:
https://www.kickstarter.com/projects/1276976408/madame-saras-handcrafted-gourmet-creole-sauce

Thank you!
Katyana Andre
Founder and CEO

Butter & Wine Poached Lobster Tails

2014-03-02T20:36:00.000-05:00

Butter and wine poached lobster tails

Ingredients:

5 lobster tails
2 pounds unsalted butter
6 whole smashed garlic cloves
1 tbsp whole peppercorn
1 sprig of parsley
1 sprig of thyme
3/4 bottle of sauvignon blanc
Salt and pepper to taste

Method of preparation:
1- melt butter in sauce pot
2- add the spices and cook for 2 minutes
3- pour in wine and bring to a boil
4- add lobster tails and cook covered for about less than 10 minutes.
5- remove from liquid and serve as pleased.

Bon Appetit!!

Alain Lemaire, C.C

Chef Lemaire | Principal

Sensory Delights | Chef/Owner

www.cheflemaire.com

www.sensorydelights.net

www.madamesaras.com

Roasted Red Pepper Aiolo with a Caribbean Twist

2014-02-26T21:25:00.003-05:00

Roasted Red Pepper Aiolo

Its all about innovation and bringing flavor and zest in to the Kitchen. Caribbean Food, or Haitian Food is definitely on this path. This Roasted Red Pepper Aiolo is a great example of a recipe that is not necessarily Haitian, but can be too well made with a Caribbean and Haitian kick. Chef Lemaire is all about that. Check out this recipe and don't be afraid to change it up a bit in the kitchen. Madame Sara's Gourmet Creole Sauces can definitely help you keep the Haitian Flavors while you still make something cool, fast and healthy. Visit our Site for more details about us and our products. www.madamesaras.com

Ingredients:

2 medium garlic cloves
1 teaspoon Dijon mustard
1 large egg
1/2 cup extra-virgin olive oil
1/2 cup grapeseed or vegetable oil
2 teaspoons freshly squeezed lemon juice
2 whole roasted red peppers or 1-12oz can
Madame Sara Hot Gourmet Sauce
Salt

Alain Lemaire, C.C

Chef Lemaire | Principal

Sensory Delights | Chef/Owner

www.cheflemaire.com

www.sensorydelights.net

www.madamesaras.com

954-376-0470

Sugarcane & Rum Glazed Shrimp By a Haitian Chef

2014-02-10T14:22:00.000-05:00

Great Gastronomy is about innovation. The Haitian Gastronomy is all about innovation these days. So many creations and so many risks!!! This Particular dish is one of my Favorite (Madame Sara) Because it takes Haitian Cuisine out of the Box! Yet, it uses Haitian Products such as the Rhum Barbancourt!

Take a peek at what Chef Lemaire got for us today!

Sugarcane and rum glazed shrimp on sugarcane skewers with red and yellow cherry tomatoes and pearled white onions over a bed of mixed greens.

Recipe:
16 each jumbo tiger shrimps (16/20)
16 each red cherry tomatoes
16 each yellow cheery tomatoes
16 each peeled pearl onions
Mixed greens
8 sugarcane sticks
1/2 cup sugarcane syrup
1/4 cup Rhum (Barbancourt preferably)
Salt and pepper to taste
2 oz fresh chopped parsley
2 heads of fresh chopped garlic
1 oz of chopped fresh thyme
1 oz chopped scotch bonnet pepper
Oil for sauteing

Method of preparation:
1- in a mixing bowl combine all ingredients except tomatoes, onions, oil and rhum. Let rest for about an hour in refrigerator.
2. Remove from refrigerator and skewer shrimp with tomatoes and onions 2 of each on a skewer.
3. Preheat saute pan and add 3 oz of oil. Add shrimp and sear on each side for about 2 minutes or less or until opaque.
4. Once almost done, glaze with rum and make sure to flambé.
5. Remove from pan and place over mixed greens and serve immediately.

Brought to you by Madame Sara, LLC and Chef Lemaire

Alain Lemaire, C.C

Chef Lemaire | Principal

Sensory Delights | Chef/Owner

www.cheflemaire.com

www.sensorydelights.net

www.madamesaras.com

Riz Djon Djon (Haitian Black Mushroom Rice)

2014-01-30T23:01:00.001-05:00

This Rice, is a Staple in Haitian Cuisine. We love it and we make it best.

Chef Lemaire, has prepared a great Recipe for us. And after seeing this picture and this great recipe, I have to try it. I am not sure for you.... but this girl is cooking up some Duri Djon Djon this Sunday!

Yield: 8 Servings

Black Mushroom Rice

4 cups water

1 cup black mushrooms (djondjon)

¼ vegetable oil

3 garlic cloves, peeled and crushed

1 cup finely diced onion

1 habanero chile, seeded, washed and minced

¼ finely diced red bell pepper

¼ teaspoon finely ground black pepper

¼ cup finely chopped fresh flat leaf parsley

1 sprig thyme, leaves only

2 chicken bouillon cubes or 2qt chicken stock (in that case do not use water)

1 ½ teaspoon salt

1 ½ cups green peas

2 cups parboiled long grain rice, or 2 cups long grain rice

1. Bring 4 cups of water to a boil and add mushrooms for 20 minutes. Then cover and let steep for 15 minutes. Strain “black water”. If the black water does not yield 3 cups, add hot water to residue and strain again. Then add enough to obtain the 3 cups. Discard mushrooms.

2. Heat 2 tbsp of oil in pot over medium heat. Add garlic and sauté for 1 minute. Add onion, chile, red pepper, and sauté for about 3 additional minutes. Add, black pepper, parsley, thyme and cubes (if didn’t use stock) and stir-fry for an additional 2 minutes. Add 3 cups of black water, salt, peas and bring to a boil.

3. When liquid starts bubbling, wash rice with lots of fresh water 3 to 4 times, or until water runs clear. Drain carefully and add to boiling liquid. Spread rice evenly with spoon, do not stir. When boiling restarts, lower heat to medium high and cook uncovered until liquid evaporates, scraping bottom of the pan once or twice, about 8 to 10 minutes. Lower the heat to medium low. Cover pan tightly, and cook undisturbed for about 20 minutes. Uncover, drizzle with remaining oil. The cover, and cook for another 5 minutes. Serve hot

Bon Appetit from

Chef Lemaire and Madame Sara

Cooking Haitian with Chef Lemaire

2014-01-21T14:05:00.001-05:00

Madame Sara and Chef Lemaire have partnered together to bring you some of the best recipes to help refine Haitian cuisine without losing its essence. And that is what using Madame Sara's gourmet Sauce will help you do along with tips and techniques from Chef Lemaire.
Get to know the Chef and his finest dishes.

1) Visit his Facebook page
https://www.facebook.com/ChefLemaire
2) Chef Lemaire is now part of one of the largest community for chefs "Chef's Roll" Check out his personal page
https://chefsroll.com/ChefLemaire
3) Finally His personal page on our own website where you can email him questions on cooking tips
http://madamesaras.com/our-chef.html

Caribbean Eats and Treats

2014-01-07T15:00:00.000-05:00

Filet Fish Sandwich with Madame Sara's Sauce

It is not easy when you don't eat meat. But life is definitely easier if you still eat fish. So, technically I am.... Well you guessed it: pescetarian or pescatarian. I was hungry and was looking for a tasty yet healthy lunch. I had some rye bread, some fish, some vegan cheese, lettuce and of course my Madame Sara's Gourmet Creole sauce. So what's a girl to do?Yup! Make a Out of this world Sandwich with only 4 ingredients!

Trust me, I made me a tasty sandwich, of course Caribbean style courtesy of the Gourmet Creole Sauce. Madame Sara, You are the Bomb!

What you will need:

A jar of Madame Sara's Gourmet Sauce Mild, Medium or Hot visit www.madamesaras.com to order

Bread of your choice

Fish Filet tilapia or Chicken Breast if you eat both, if not Tofu

Vegan Cheese or Regular cheese or No cheese at all

Lettuce or Spinach

And other ingredients as you please. But that Sauce, Trust me it is a must Have!

Preparation:

Clean Fish and Let marinate in Gourmet Sauce for 15 minutes

Cut in long strips. Roll in Bread crumbs, and in a 350 degree oven let it bake for 30 minutes on tray.

Then Toast the bread put a layer of Gourmet Sauce, the lettuce, cheese and The Fish Stips

Make into a Sandwich!

And add some more to dip to the side as you eat.

Voila,

Bon Appetit,

Madame Sara

Madame Sara's Caribbean Crusted Lamb Chops

2014-01-06T00:14:00.003-05:00

Madame Sara's Caribbean Crusted Lamb Chops

Prepared for you by Chef Lemaire using Madame Sara's Gourmet Creole Sauce!

Who says that Caribbean food only consisted of Rice and Beans or Oxtail? Well, there you have it.
Expand beyond rice and beans with Chef Lemaire and discover the hidden treasures of the Haitian-Caribbean Cuisine. And Do not forget the key ingredient. Our Gourmet Creole Sauce.

Ingredients:

1 rack of lamb
3 oz fresh chopped rosemary
1/4 cup chopped fresh garlic
1/2 cup Madame Sara Gourmet sauce medium
2 tbsp brown sugar
3oz olive oil
3oz Worcestershire sauce
Salt
1 tbsp fresh cracked black pepper
1 sprig fresh scallions for garnish

Method of preparation:

1. Combine all ingredients together in a mixing bowl.
2. Coat lamb chops all around with blend.
3. Set aside in refrigerator and let marinade for up to 4 hours.
4. Turn on heat and add oil in a cast iron skillet or heavy duty pan.
5. Once pan is smoking hot, place lamb rack meat side down and sear on each side for up to 4 minutes.
6. Remove from pan and place in preheated oven (350ºF) for about 8-10 minutes (medium rare).
7. Remove from oven and let rest for 8-10 minutes. Letting meat rest will prevent juices from dripping out when cutting.
8. While resting, you can using drippings to make a sauce using red wine, preferably a cabernet sauvignon.

Bon Appetit,

Chef Lemaire

www.cheflemaire.com

To purchase sauce go to www.madamesaras.com

Baked Cauliflower Mash

2014-01-03T18:59:00.000-05:00

Baked Cauliflower Mash

This Recipe is an easy and fun one for you and the kids. Get them to eat their veggies by starting here.

By Chef Lemaire, Madame Sara,LLC Chef Consultant Gives us the best recipes to share with you. Get all the tips from him.

Recipe

Yield: 12 Portion size: 4oz

Ingredients:

2 heads of cauliflower
1/2 yellow onion fine diced
2 quarts vegetable or chicken stock
1/2 cup milk (heavy cream or coconut milk, or almond milk)
2 cups grated smoked gouda (reserve 1/2 cup to top before baking)
1 tbsp fine chopped garlic
1/4 cup fresh stemed thyme3oz Madame Sara's Gourmet Sauce
Salt and pepper to taste
1 bunch chopped fresh curley parsley for garnish

Method of preparation:

1- in a large pot, pour stock and add 2 more quarts of water and bring to a boil. Turn on oven to 350ºF
2- while water/stock is heating up, saute chopped garlic then add onions. Once onions become transluscent, stop cooking and remove from heat.
3- once water is boiling add chopped cauliflower and cook until soft (breaks apart easily with fork) then drain.
4- in a mixing bowl combine cauliflower, onions and garlic, thyme, Madame Sara Sauce and mash. Do not mash too much.
5- once ingredients are all incorporated, fold in milk and grated cheese gently with a spoon or rubber spatula.
6- pour mixter in a oiled or buttered baking pan.
7- top with remainder of cheese and place in oven. Baked until nice and firm or until top is golden brown.
8- remove from oven and top with fresh chopped parsley.

Serve hot with any dish.

Enjoy! Chef Lemaire and Sensory Delights

www.cheflemaire.com

Haiti's Finest Cuisine

2013-12-10T21:34:00.001-05:00

By Haitian Chef Alain Lemaire, brought to you by Madame Sara, LLC

Haitian cuisine, unlike popular beliefs might say, is not as simple as it seems. Nor is it a plate of rice and beans with fried pork and fried plantains. No, it isn't just that. As a matter of fact, it is all of that and yet so much more. And, as simple as we would like Haitian food to be, it is very colorful, diverse and full of flavors. Haitian cuisine borrows several culinary styles from Africa, France and Spain, and, also uses cooking techniques from the Native Tainos as well as the Middle east. In all, Haiti's cuisine is one true and unique multicultural experience.

So dear friends and followers, I would like to introduce you to a different side of Haiti. It is a part of the country's culture which remains its definite and attractive force. Haitian Cuisine.

It fortifies, speaks to you, dances with you and gives you drive, courage and hope.

Chef Alain Lemaire, one of our finest Haitian Chefs who grew up with the passion not only for cooking, but for his country, has led me to the discovery of the hidden treasures inside of the Haitian cuisine. Please, take a closer look at one of his beautiful and delicious creations infused with Haitian-Caribbean flavors, peppers and of course, his special touch.

Filet Mignon over coconut purple mash, buttered asparagus and a pomegranate demi glacé-

For more on Chef Alain Lemaire, please visit his Facebook page and like for support www.facebook.com/ChefLemaire

Follow him on twitter at @cheflemaire

Madame Sara, LLC and Chef Lemaire are partnering together to bring you the best gourmet Haitian recipes you can find.

www.madamesaras.com

Cooking the Creole Caribbean Way

2013-11-26T22:26:00.001-05:00

Madame Sara's Gourmet Creole Sauce!

Madame Sara's GOURMET Creole Sauce is not made only for Creoles or Caribbeans. It is MADE for ALL. Whether you are cooking pasta, scrambled eggs, rice and peas, VEGETABLES, marinating MEAT or SEA FOOD, The Gourmet Creole Sauce is the SAUCE to have! It uses only fresh herbs blended in olive oil and sea salt and contains almost no chemicals or preservatives. It also comes in 3 DELICIOUS flavors for all kinds of palette! A MILD, MEDIUM and HOT.

Go ahead and use it as a dip, a salad dressing, a cooking sauce or a marinade and you will be HOOKED!

For more information and to order a jar today, visit our website www.madamesaras.com

ALL OF THE BEST CARIBBEAN FLAVORS and HEAT IN A JAR!

WWW.MADAMESARAS.COM

Pain Patate (Haitian Sweet-potato Bread)

2013-09-09T21:58:00.000-04:00

Pain-Patate is one of the most preferred desserts in Haiti. I used to watch closely my aunt when she made it for parties or just to have it at home kept in the Pantry. That pantry is where the cakes, cookies and other goodies used to be kept. And God knows how many trips i used to make in there. It was The vault of goodies. :) I will never forget. This recipe is a family recipe and I hope you will enjoy making it and eating it too. Do not forget to share with your friends.

What you will need:
1) About 4 pounds of Sweet Potatoes (violet skin and white inside)
2) 2 Cans of Carnation evaporated milk open and pour into a pot for 1 can of milk 1 can of water
3) 1 Can of Coconut milk open and pour into a cup for 1 can of milk, 1 can of water
4) 3/4 cup of brown sugar ( i prefer brown in this recipe but you can use white)
5) 1 stick of butter
6) 3 tablespoons of pure vanilla extract
7) 2-3 ripped bananas peeled and mashed or blend with some milk
8) 1 can of condensed milk
9) 1 table spoon of Ground Cinnamon
10) 1 teaspoon of nutmeg
11) 1/2 teaspoon of salt to bring out taste
12) about 3 medium sized ginger peeled and finely grated (size of your thumb)
13) 2 small boxes or 1 cup of dried raisins
14) 1/4 cup of Haitian Barbancourt Rhum (Its a preference but not necessary to make pain-patate)

How to Prepare:
1) Wash and peel all sweet potatoes then cut them in small pieces to place inside a blender/food processor by small portions using the milk and coconut to grind them.
2) Add Milk and "grate' them and continue until you blend everything and put into a pot. Only add enough milk to allow it to blend smoothly but keep a firm consistency.
3) on medium-high heat place the grated sweet-potatoes all mixed with milk and coconut milk into a pot.
4) add the sugar, salt, nutmeg, cinnamon and mix well
5) allow it to cook for about 30-45 minutes and from time to time using a wooden spoon, stir quickly to avoid it from hardening
6) add mashed bananas, dried raisins, condensed milk, ginger, rhum and butter and mix well
7) allow it to cook for another 20 minutes until it becomes a brownish color constantly stir to avoid from hardening and sticking to the bottom of the pot
8) then add the vanilla extract and gently mix it.
9) cover and let it simmer for 5-10 minutes on low heat
10) butter the bottom of the baking dish you will use
11) remember to preheat the oven
12) place sweet-potato mixture inside the oven safe baking dish
13) Bake for 35-40 minutes until golden brown.

Let it cool off for 30 minutes before serving

Serve with Vanilla ice cream if you wish.

Bon Appetit,
Madame Sara

Poisson au Gros Sel a l'Haitienne

2013-09-01T15:06:00.001-04:00

Fish is not an easy dish. And if you are Haitian, you know what I mean. It must be well cleaned and have the right seasoning to be really good.

Here's a quick recipe that will make you a pro! But do not forget. Using Madame Sara's gourmet Creole Sauce is KEY. And this dish was made using only that.

What you will need:
1) Jar of Madame Sara's Gourmet Sauce (visit the site www.madamesaras.com )
2) Red Snapper Fish Fresh and All scales removed
3) 3 Cloves of Garlic, some sea salt, one scotch bonnet pepper, green and red bell peppers
4) 3/4 cup of Olive oil
5) A bowl to place the fish
6) Limes about 4-6 limes to clean and use juice
7) one-two table spoons of butter
8) Parsley and One red onion cut in small slices

How To prepare:
1) Cleaning the fish is the first step- Using the Limes make sure you rub it all over as well as on the inside.
Pour the juice all over the fish as well.
2) Then take about 2 table spoons of sea salt and pour it on the fish cover it then place on the fridge for about 15 minutes
3) Remove from fridge, then rinse under cold Water and place in a bowl add little by little pour the Gourmet Sauce all over and inside the fish to allow the sauce to penetrate. You may add salt for more taste as well as some crushed garlic. Place it in the fridge for another 15 minutes.
5) Take it out, place a frying pan on the stove wait till it is really hot, add some olive oil and butter.
Enough oil to cook the fish but not fry it. Gradually add parsley, some garlic and peppers. Then, gently place the fish on one side. Leave it there for 10 minutes but make sure its not burning. (Using a table spoon take some of that oil and pour it on top of the fish allowing the top side to cook as well.)
6) Using that same marinating sauce pour it to the side of the pan, add some water if necessary to allow the fish to slowly boil. Then lower the heat to medium Cover the pan and allow it to cook for about 20-30 minutes.
7) You can add more of the red onion, peppers and parsley towards the end.

Serve with Boiled Plantain or Rice

Bon Appetit,

Madame Sara

Crème Fraiche Chicken/String Beans with White Rice Cooked in Coconut Water

2013-07-29T23:15:00.000-04:00

I hope you realize that cooking can be made so much easier, especially, using the Gourmet Creole Sauce. Here is the proof. Last Night I wanted to cook dinner for a special someone :) The Gourmet Sauce really never fails. All i had to do was add the creme fraiche then Voila! Creme Fraiche Chicken made like a pro and tasted absolutely delicious!

What you will Need:

1-Gourmet Creole Sauce Mild Flavor
2- Thinly sliced Chicken Breast (I buy the organic Nature's Promise Brand)
3- Creme Fraiche (Any Brand will do)
4- Freshly Cut String Beans
5- A pinch of paprika
6- 1/4 to 1/2 cup of White Wine (Any kind)
7- Some Parsley for decoration
8- If you wish, you may cook some rice on the side

How To prepare:

1- In a hot pan put about a tablespoon of olive oil
2- add a pinch of salt if you wish and a couple of table spoon of the Gourmet Creole Sauce
3- Place the meat in the pan after you rinsed under cold water, then allow to cook about 5 minutes on each side
4- Throw in the Beans then cover to allow the beans to cook for 2 minutes
5- Once all the flavors are incorporated, Add some wine about 1/4 cup and allow it to reduce a little bit
5- Then add the Creme Fraiche stir till everything is nicely coated in the sauce.

Serve with some Rice or eat on its own.

Bon Appetit,

Madame Sara

Omelet a l'Haitienne

2013-07-16T23:16:00.001-04:00

Eggs are perhaps one of the easiest things to make.

However Haitians are rather particular with the way they cook their eggs. They often prefer an omelet versus scrambled eggs and other style cooked eggs.... And they always like their omelets to have lots of flavor!!!

So, here's my recipe. A good one to try at home. Its simple and very tasty.

What You will Need:

1- 4 Brown Organic Eggs

2- Gourmet Creole Sauce (Mild) Really ALL You will Need for this recipe!

3- Diced Onions, Red and Green Peppers as well as Cherry Tomatoes

4- A couple Tablespoons of Olive Oil

5- A pinch of sea salt if needed

6- A Drop of milk (Skim or whole Milk)

Preparation

1- On Hot skillet add Olive oil

2- Add A couple Table spoons of The Gourmet Sauce allow to start cooking for a couple of seconds

3- Then add onions, peppers and tomatoes.

4- Allow about 2 minutes till everything gets coated with the sauce and sauteed nicely

5- In the mean time in a bowl beat the eggs for about 30-40 seconds and add one drop of milk

6- Then once ready pour beaten eggs over the onions and peppers then lower heat to low allowing eggs to cook evenly underneath. Allow about 2-3 Minutes on each side.

7- You can use a plate to flip eggs on other side (Unless you are a pro You won't need another plate)

8- Allow to cook on each side then Serve with Bread or on its own.

Bon Appetit,

Madame Sara

Madame Sara's Falafel Burger

2013-06-27T22:56:00.001-04:00

What is a Falafel? To answer in one simple sentence, it is a chick pea fritter. Oh yes! And it is very simple to make too. But to make it interesting and give it taste, depending on the person, you will have to add seasonings to it. The Gourmet Creole sauce is the perfect product for a recipe like this one. Because it is a versatile product, you can practically cook anything with it. And, that is all the seasoning to my Falafel.
To purchase our Gourmet Sauce visit: www.madamesaras.com

So I hope you will try this at home for it is absolutely mouth watering!

What you will need:
1- A jar of Madame Sara (In this recipe, I used the Mild Flavor)
2- A Can of Garbanzo Beans /Chick Peas
3- Half of a Red Onion roughly chopped
4- 1to 2 tbsp of grape-seed oil
5- 1Tsp of Cumin
6- 3-4 pieces of Sun-dried tomatoes or you can use fresh salsa
7- 2tbsp of all purpose flour
8- A pinch of salt
9- A Handful of Parsley
10- Green Salads
11- Feta Cheese
12- Whole Wheat Roll

How to Prepare:

1- Pat the chickpeas dry with kitchen paper After you drain and rinse them under fresh water.
2- Put everything into a food processor with the onion, garlic, parsley, gourmet sauce, flour and a pinch of salt.
3- Allow to Blend until fairly smooth,
4- Wet your hands then shape into four patties.
5- Using a skillet add oil and allow to cook for 5 minutes on each side.
6- Place on whole wheat roll
7- Add Cheese and Greens and Serve.

Bon Appetit,

Madame Sara.

Creole Chicken in Sauce/Garden Peas Puree/ Steamed Rice

2013-06-02T16:05:00.002-04:00

A good Sunday Meal can be many things and any place depending on your taste or your budget.
This Sunday Under a huge Mango Tree and a nicely dressed table with family, I decided to make chicken cooked in a spicy creole sauce, steamed white rice with garden peas puree. Caribbean food is truly unique. Using spices, herbs and different ingredients is what makes it so. It can take a long time to prepare, but the end result will have you lick all 10 fingers!!!
To Purchase the Gourmet Creole Sauce Visit: www.madamesaras.com

What you will need:
1- A Jar of Madame Sara's Gourmet Creole Sauce ( Mild, Medium or Hot)
2- A whole chicken cut in pieces (medium size)
2- About 2 cups of Garden peas (Fresh or Frozen)
3- 1 Cup of White rice (Jasmine or Basmati)
4- Olive Oil
5- 2 Table Spoon of Tomato paste for color
6- Salt and Pepper, onions and green or red pepper

Chicken Preparation:
1- Clean and wash chicken thoroughly with Lemon juice or vinegar and water
2- Mix well with Gourmet Creole Sauce, salt and pepper and leave in the Fridge over night or for an hour or 2
3- Under low heat place meat in a pot with olive oil, tomato paste and let cook for 1 hour or more.
4- Stir and add water as it cooks to allow meat to take color and become tender
5- Add onions, red or green pepper to add color to the dish
6- Allow it to simmer down to a nice tick red sauce

White Rice Preparation:
1- Add water, olive oil and salt in a pot allow to boil then add rice
2- For 2 cups of rice one cup of water.
2- Let it absorb the water and cover
3- Under low heat allow it to steam and cook for 20 minutes

Garden Peas Puree Preparation:
1- If you have fresh peas place in a pot, add water one clove of garlic, olive oil and allow to boil and cook for 1 hour
2- Once cooked, drain water out and use a blender, blend peas by adding that same water little by little
3- Leave some of the peas on the side to add later to the puree
3- Use a strainer to remove the peas skins and to get a smooth creamy liquid
4- In the same pot, place the puree and place pot on stove and allow puree to cook for 30 minutes to thicken it a bit
5- Add salt and pepper if necessary

You can eat the chicken separately or put everything together to eat.

Bon Appetit!

Madame Sara

Creole Egg Fried-Rice!

2013-04-18T22:42:00.002-04:00

I know what you are thinking. Is it like Chinese egg-fried rice? .... Well, Not really. But, I must say it is inspired by it. Except that I don't fry the rice because I want to keep it more or less healthy.
But Trust me it is still very tasty. It is like one of those winter comforting foods, you just indulge!
I think you might love this. Go ahead and give it a try :)

What you will need:
1- Yellow Haitian Rice or Basmati rice which is my favorite after the Haitian (Yellow Sheila Rice)
2- A Jar of Madame Sara's Gourmet Creole Sauce (Mild, Medium or Hot)
2- Fresh Spinach
3- 2 organic fresh brown eggs
4- 1 tomato
5- Green and Red peppers
6-Olive Oil
7- half of an onion
8- A dash of salt and pepper for taste

How to Prepare:
1- Dice all necessary ingredients and put aside
2- Boil rice with olive oil and salt in a small pot. For 1 cup of rice, add about half a cup of water and allow it to cook until water is dissolved. Then lower the heat and cover it up to let steam and finish cooking.
3- In a frying pan add olive oil, the onion, salt and pepper
4- Throw in the spinach and the Gourmet creole sauce
5- Stir fry for 2 minutes with other ingredients by adding gradually
6- Once rice is cooked add in to the stir fry mixture
7- Allow the ingredients along with the eggs to mix well with rice until you reach a nice color
8- Serve in a plate

Bon Appetit!

Madame Sara

Spaghetti Anchovies

2013-02-24T15:16:00.001-05:00

Spaghetti Anchovies

Its been quite some time since i last posted a recipe here. I went away to Haiti for work, to do some market research for Madame Sara's Gourmet Sauce, and some good adventures :).... but I am back now and ready to give Madame Sara and this blog my FULL attention! You thought i'd quit on my dream ( Sorry to say, but, Naaa... lol)

While I was down in Haiti I ate lots of good meals but one I liked and remembered the most was Spaghetti with Smoked Herring. Properly called in creole (Spagueti aransò)... I absolutely loved it. And now, its been about 3 months since I last had it, so I decided to make it, but I added my own twist by using Anchovies instead of smoked herring. Here's my recipe.

What you Need:
1- A box of Spaghetti (Depending on your serving use as needed)
2- One can of anchovies in oil or water I prefer mine in olive oil.
3- A couple of Tablespoons of Madame Sara's Gourmet Sauce
4- One small onion finely sliced
5- 2 tablespoons of finely chopped parsley
6- Green and Red pepper finely sliced
7- A pinch of salt (Because of the Saltiness of the Anchovies or if you use Smoked Herring, No Need for salt)
8- 1Table spoon of Parmesan cheese to simmer on plate.

Preparation:
1- Put Pasta to Boil for no more than 10-12 minutes That should be good enough to get it Aldente (which is exactly how i like it) Then remove water once cooked and set aside
2- You can use a mortar or food processor to grind the anchovies In my case I use a mortar and pestle (A very Haitian tradition)
3- In a pan add about 2-3 tablespoons of olive oil
4- Add the Madame Sara's Gourmet Sauce to stir fry only for a few seconds
5- Then quickly after, add the Anchovies, the onions and the peppers
6- Stir fry for one minute or 2 until everything is nicely mixed together
7- Add a little bit of water to make a thick sauce then add in the Pasta then mixed well together
8- Put on a plate decorate with the parsley and grated Parmesan cheese.
9- Eat!

Et Voila,

Bon Appetit!

Madame Sara

"Carnival Beignets" of Haiti

2012-02-10T21:42:00.000-05:00

I Love Haiti in the month of February!!! It's Carnival Time! And those of you who know, it's the most exciting month of the year in Haiti. The weather is beautiful and the streets are lively and colorful! I love the period of Carnival.Whether you are in Haiti or Overseas, make this one special treat for friends. And if you are a Football Fan, your friends and family will enjoy them as well during that season.

I Love Haiti in the month of February!!! It's Carnival Time! And those of you who know, you know that it's the most exciting month of the year in Haiti. The weather is beautiful and the streets are lively and colorful! Not only I love the period of Carinal, it's also my birthday. And growing up in Haiti i never missed a birthday celebration! :)

So One of my best memories of both Carnival and Birthday Celebration are the BEIGNETS we used to make at Home!!! My God! The best thing on earth! So since it's February and even though New York is cold and gray, I wanted to turn up the heat in my house, I decided to make some good old fashion beignets! :) Although this dish is inherited from the French, we Haitians give it our own twist!

What you will need:
1-You can use bananas to make this dish but I prefer sweet sweet plantains.
2- You need about half to 3/4 cup of plain white flour and to that add half a tea spoon of baking powder
3- 1/4 cup of granulated sugar
4- Vanilla extract about 1 tablespoon, a pinch of Salt, 1 egg beaten (room temperature)
5- 1/2 cup of evaporated milk

Preparation:
1- Mix all dry ingredients together, then all wet ingredients whisk together to make into a smooth and thick batter.
2- Cut the plantain in small pieces then put aside
3- With a Fork, take the plantain piece by piece and deep into the batter then deep fry in vegetable oil
4- once everything is done place on a sheet of paper to allow grease so absorb
5- Use granulated sugar to simmer on top of the beignets but if you want to, you can use powder sugar!
6-Eat

Et Voila,

Bon Appetit!!!

To Haiti! Bonne Periode Carnavalesque!!!! I miss you!!! :)

Madame Sara,

Red Snapper in Spicy Creole Sauce

2012-01-19T13:17:00.001-05:00

One thing I miss about Haiti is the SEA FOOD! Loved eating Grilled Conch or Grilled Fish and our famous Salty Fish. The Best! I miss My Grandmother's Sister, my great Aunt Tulia, who used to travel in the provinces of Mirbalais and Las Cahobas, which is where my grandmother's family is from. She never neglected to bringing us some fish and vegetables! How I loved it! She is now 82 years old and God Bless Her Heart! :)

So , in the spirit of my dear great aunt, I tried to execute our dish of red snapper fish with some soft white rice. Here's the Recipe.

Preparation:
1-Buy Fresh Red Snapper Fish at the Fish Market, have them clean it and cut in 3 pieces.
And also make sure to remove the scales.
2- Once that is done, let it sit in some white vinegar and salt for about 30 minutes. Wash and clean it with lime. Lots of Lime to remove any weird smell.
3-Once done wash it with clean cold water and put aside.
4-Then add the Madame Sara Spice Blend, Flavor of your choice! I Personally use the Hot one.

How to Cook:
1-Let it marinate for 1 day or 2
2-Use a large pan, put some olive oil and add the fish piece by piece and allow to cook on each side for 10-15 minutes. Repeat for each side.
3-Once the Fish is thoroughly cooked
4-Add on the side some tomato paste by choice but I rather add about one or 2 tablespoons of Madame Sara Spice Blend with some water to allow it to come to a broil to cook the fish even further.
5-Do not use a spoon in order to not break apart to fish. just let it sit and boil and allow it to make a tasty sauce to accompany the fish and eat with white rice or with a salad.
6-You can also deep fry the fish. And for that you simply need to put some dry flyer on it and toss it in the fryer for about 10 minutes maximum!

Very Simple! Voila!

Bon Appetit,

Madame Sara

Haitian Beef Stew

2011-12-14T22:36:00.000-05:00

IF Someone would ask me when i was a kid besides Cornmeal which is my least favorite dish, id say Beef stew! Geez all the Root vegetables and Green Vegetables was like my biggest nightmare! Now I love it! :)
Every Sunday My Grandmother makes me Happy because it is the order of the day!!! Beef Stew! A Haitian version of Boeuf Bourguignon.

What you will Need:
1- A Jar of Madame Sara's Gourmet Creole Sauce Visit www.madamesaras.com to order your jar today!
2- About 2 fresh Green Plantains,
3- One Medium size Yam, 1-2 medium size Malanga, 3-4 potatoes and about 2 purple sweet potatoes
4-A couple of Fresh Carrots, a bag of fresh Green Spinach, 2-3 celery sticks, 3 tomatoes, one onion
5-1 pound of diced beef
6- This one is optional but we love it, about 2-3 pieces of cow' feet!

*** The Trick with Haitian Bouillon (Beef Stew) Is to prepare the cow feet before hand because it takes a while to cook. So what you do, is cook it in water no salt or seasoning added just a table spoon of olive oil and let it cook for about 1h and half to 2 hours. You can use a pressure cooker to make it faster.***
PS: We cook the all the Meat before hand so that it makes the process of cooking the stew less consuming because it can take up to 3 hours to succeed it all at once! :)

Preparation:
The Beef: We also cook the meat on the side. So after washing and cleaning, we mix in the Spice Blend (Flavor of your choice). You can add some extra salt and pepper to intensify the flavors.

1- So in a Heavy pot, put about 2-4 tablespoons of olive oil let it get hot, add in the meat, the diced onion and tomatoes. Make sure both sides of the cube meats get nice and brown lower the heat add about half cup of water and cover let it simmer/cook for about 30 minutes or until you can hear it frying up again then add some more water until the meat really softens. This can take up to an hour depending how soft you really want the meat. But you dont want it to soften too too much since you will have the meat broil with the vegetables. Repeat that process until the meat is fairly cooked!

2-Now add in the cow feet and let them simmer together for about 10 minutes.

The Vegetables: After you peel all of the root vegetables wash them under cold water. Cut them in Halves or in dices but not too small. Drop all of them expect the carrots with the meat.

3- Allow them to get all brown with the meat. Then on top place the fresh spinach and celery sticks. Add some more salt and pepper. And if you must, one bouillon cube for the taste. Stir everything together to get them all covered in the brown at the bottom of the pot.

4- Once everything is all coated up and nicely brown, add 4-5 cups of water and let it cook for about 30 to 45 minutes until the vegetables are nicely cooked. It can take a while. Stir from time to time just to check on the veggies. Add in one green scotch bonnet pepper for taste. Do not let it crush!!!

5- The carrots can be added in the last 10 minutes.

Let everything reduce to about half the size of the water. Then Voila! You will have a nice bowl of healthy Beef and Vegetable Stew! The best winter food! It keeps you warm and Healthy!!! :)

Bon Appetit,

Madame Sara

MADAME SARA'S PRODUCTS

2011-12-06T23:32:00.001-05:00

Dip It, Cook It, Eat it!

Pleave Visit: www.madamesaras.com

Our flagship and popular product, the Gourmet Creole Sauce is a traditional Caribbean sauce made with fresh herbs and olive oil. A versatile product which can serve as a cooking base, a dipping and/or a marinating sauce.

Healthy, quick and easy to use, you will ABSOLUTELY love the exotic Flavors it brings to your dish!

And to satisfy all taste buds, we make 3 different Flavors. Mild (No hot peppers) Medium (Moderate amount of heat) Hot (Generous Amount of heat)

Please Visit our Website to order yourself a jar today!!!!

www.madamesaras.com
shop.madamesaras.com

Thank you!