The Inner Gourmet

A New Identity: Alica's Pepperpot

noreply@blogger.com (Alica) — Mon, 15 May 2017 19:59:00 +0000

I’m so excited to share with you all the new name of my blog and also the new logo! The newly redesigned site will launch by the end of this month and I can’t wait for you to see it. In the meantime, I’d like to give you some background on the name change. When I started blogging 7 years ago, I chose The Inner Gourmet as a blog name because I really believed that Caribbean food is truly gourmet as many of our cooking techniques can be quite laborious and refined. Although this is what I felt, the name was not perceived that way. Over the years I realized I needed a name that was more reflective of those feelings, but also of the food I cook. The Inner Gourmet was too general of an identity. Readers couldn’t tell right away what my blog was about and that poses a challenge for any brand.

After a little market research and a couple of surveys I’ve decided on a new name – Alica’s Pepperpot. I am in love with this name! I loved the idea of having my name in the brand because these recipes are family recipes and executed through my vision and hard work. I love the energy of the term, “Pepperpot” as it signifies (even to a non-West Indian) that something exciting and spicy is cooking up, but also has an ambiguity that works since Pepperpot is Guyana’s national dish- the name provides a link to my Guyanese heritage.

These past few months have been filled with long days and even longer nights. I have been working tirelessly on the new site and thankfully, I am very close to launching. The new site will launch by the end of the month. If you follow my blog and social media accounts, you'll know that I am quite occupied with my kids, as I am a stay-at-home mom so I work on the new site when they go to bed at night or during nap time. Sometimes on the weekends, my husband stays home with them while I go to a cafe to get some work done. Normal bedtime hours for me range from 1am-2:30am. I guess that's the life of an entrepreneur.

So what's taking so long? Well, I have a host of recipes on my site and each recipe needs to be formatted for the new blog. I am changing blogging platforms from Blogger and moving to Wordpress and that requires a lot of detailed editing/formatting to be done to each recipe post. I've also been working on the design, logo, new content development, and overall branding/marketing. It can be quite overwhelming at times, but once I get past this phase I see a whole new world of opportunity opening up and I know it will all be worth it. As I start this new part of my blogging career, I want to extend a heartfelt thank you to those of you who have supported the blog throughout the past 7 years. I think you'll really like what's to come in the next few months!

Guava Cheesecake

noreply@blogger.com (Alica) — Thu, 09 Feb 2017 15:18:00 +0000

A few days ago we celebrated my friend Kim's 30th birthday. She came over for dinner and drinks after work. Kim is a great friend of ours and I really wanted to cook a nice meal for her to show her how much we appreciate her friendship. I made a delicious warm brussels sprout salad with broiled flounder and scalloped potatoes. For dessert we had these decadent and smooth mini guava cheesecakes. I love sharing the flavors of my culture with my non-Caribbean friends, especially those who are excited to try something new. It gives them a chance to get to know me in a different way. We couldn't stop licking out fingers with this one. The cheesecake was so good. I wanted to share this recipe because I thought it would also be perfect for Valentine's Day.

Back in the day when I didn't have kids, I would have dinner ready and the kitchen spic and span prior to anyone coming over. In fact, I would panic if my guests were arriving and I was not done cooking or cleaning up the dishes. Unless you have a cleaning person, or help at home, it's quite difficult to do it all when you're home with a 10 month old and almost 3 year old. I'm certainly not using my kids as an excuse here, I'm just saying that I've learned in my short time as a mom that the people who love and care about you won't judge you if your house is a mess with toys everywhere and things not put away. If people do mind that sort of thing then maybe they shouldn't be coming over-the last thing we need as parents in this day and age is more judgment. Accepting this reality was quite an adjustment as I like my home to be neat, but nowadays I have stopped stressing about everything being so perfect around the house and focusing more on enjoying the time I can with my friends and family. Kim was so patient as my husband and I put our kids to bed while dinner was still cooking and dishes over flowing in the sink. The night turned out great, especially ending with this cheesecake and a bottle of rosé.

I have a rule about cheesecake. It has to have a certain texture for me to enjoy it. It has to be smooth with no eggy taste and not overly sweet. I have a base recipe that I've been using since the beginning of time in which I customize with different additions. This is the same base recipe I use in my Pineapple + Coconut Cheesecake. I used guava paste for the flavor and melted it slightly in the microwave. I then added some of the cheesecake batter to the guava paste and blended until it was completely smooth. I divided the batter into three 4-inch springform pans. I had a little batter left over and used it to make a few cheesecake cups. You can certainly pour the entire batter into a prepared store bought crust- just be sure to buy the crust that says "2 extra servings" otherwise you'll have left over batter. If you can't find that particular crust, get a regular size and use the left over batter to make cheesecake cups. These are perfect for Valentine's day or any time. It's not overly sweet and the guava gives it such a nice flavor. Give it a go and let me know how you liked it.

UPDATE ON NEW SITE

In the next month or so I will be dedicating whatever free time I have to getting my new site up and running. For those that missed it- I am in the process of rebranding and redesigning my blog. I currently blog from Blogger and will be moving over to Wordpress. I am doing this on my own so there is a long timeline involved as I can only work on the site very late at night when my kids go to bed. In order to not create more work for myself, I will not be posting at this web address for another few weeks. You can expect a new post once my new site is up. I will still be answering emails and comments on social media. In the meantime, you can keep up with what I'm cooking by following me on Instagram. Thank you for your patience during this time, I know you will love the new site, just a little while longer and I'll be back!

GUAVA CHEESECAKE

Yield: Three, 4inch mini springform pans or One 9oz ready made crust

Ingredients

Crust- if making your own

1 ½ cups crushed graham cracker
6 tbsp melted butter
4 tbsp white granulated sugar
Dash of cinnamon

Batter

Two 8oz packages cream cheese, room temperature
½ cup plus 3 tbsp white granulated sugar
½ cup sour cream
1 tsp vanilla extract
¼ tsp lemon or orange zest
2 eggs, room temperature
1 tbsp all-purpose flour
8 tbsp guava paste, slightly melted
1 drop red food coloring

Directions:

Bring eggs and cream cheese to room temperature.
Mix graham cracker, sugar, and cinnamon together. Add melted butter, stir to combine.
Press graham cracker mixture into mini springform pans or one 8in springform pan. Use a round glass to press graham cracker into and around the side of the pan.
Bake crust for 8-10 minutes at 375 degrees until edges are golden brown, crust will begin to smell fragrant. Remove from oven and set aside to cool.
Cream sugar and cream cheese until smooth and no lumps remain. Add sour cream, vanilla, and lemon zest, blend to incorporate. Add eggs, blend on low speed.
Slightly melt 8 tbsp of guava paste in microwave. In a separate bowl remove about 1/4 cup of batter and blend together with guava paste. Blend until completely smooth. Add guava mixture to remaining cheesecake batter and blend then mix in 1 tbsp flour.
Set oven temperature to 325 degrees.
Line springform pan with foil. Pour batter into crust. Place springform pan in a deep baking pan and place on baking rack in oven. Fill larger pan halfway with water.
Bake for 45 minutes at 325 degrees
Center of cheesecake should jiggle slightly when shaken. Turn heat off and leave cheesecake to rest for about 10 minutes in oven. Remove from oven and leave cheesecake to rest for an additional 30-40 minutes to cool slowly. Place in refrigerator for at least 3-4 hours or overnight.

Additional Tips:

I purchased the pans used in this recipe from Target for about $10.
A 9-inch springform pan may be used, but will yield a thinner cheesecake. I prefer using an 8in springform pan for good height.
Baking cheesecake in a pan of water is what is known as a waterbath. The cheesecake is steamed this way and the steam keeps it from drying out.
If using store-bought crust, be sure to buy the one that says, "2 extra servings" otherwise, you will have left over batter. You do not need to place store bought crust in a waterbath, but you can add a pan of water at the very bottom of the oven to create steam.
Cheesecakes have a tendency to shrink and sink in the middle when cooling, so you will want to use a knife to run along the outside of the crust immediately after the cheesecake is done. Otherwise as it cools, the outer part of the cheesecake will stick to the pan leaving a circular crack in the center. This only applies if you are using a springform pan.
If making cheesecake cups, baking time should be about 25-30 minutes.
One drop of red food coloring will help to bring out the color of the cheesecake batter.

Lamb Fried Rice

noreply@blogger.com (Alica) — Wed, 01 Feb 2017 04:26:00 +0000

This year in honor of Black History Month, 28 food bloggers have come together in a virtual potluck to showcase the abounding cuisines that represent us all. The variety of dishes from each blogger spans from appetizers to desserts; vegetarian fare to juicy meat delicacies. Each recipe is unique yet accessible and easy to throw down at any time of year. Guyanese food is a fusion of Indian, African, and Chinese cuisine, so I was quite delighted to be a part of this initiative. Be sure to check out the complete recipe list below and let me know which ones you gave a go. I will also be sharing some of these tasty recipes on my facebook page throughout the month, so keep an eye out. A special thank you to Meiko, from Meiko and The Dish and Aaron, from The Hungry Hutch for organizing this unifying event.

A few weeks ago I was in Orlando visiting my parents. We stopped into a local roti shop (a fast casual restaurant) for lunch. That day I was feeling for some chicken curry, but the server behind the counter had just refilled a pan with lamb fried rice. My mouth watered instantly as I saw the steam clouding up the glass barrier. I ordered the lamb fried rice with plantains and steamed cabbage and boy, it did not disappoint. Since then I have been yearning for a taste of lamb again.

Fried rice is a dish that is universal among all the ethnicities of Guyana. If there's one thing that unites us as a people, it's undoubtedly our food. Curries, stews, ground provisions, and fried rice dishes can easily be found at any gathering as these dishes truly represent Guyanese cuisine as a whole. I've made this recipe for our family get-togethers and it's always a hit. There's a unique taste about this rice as compared to a more traditional Guyanese-style fried rice. I attribute that to the basmati rice and the leg of lamb. Basmati rice is so light and flavorful all on its own that adding seasonings just amplifies the taste. I prefer to use leg of lamb because it is a meaty cut and very tender, making it great for rice dishes.

Fry rice before adding to rice cooker.

Usually when making fried rice, the rice is cooked, cooled, and then added to the wok with the other ingredients. I use a different method here. I fry the rice first with all the seasonings then add it to a rice cooker. It cooks the rice perfectly every time without compromising that unique fried rice taste. Give this a try in your rice cooker, you'll wonder why you didn't do it sooner.

Add fried rice to rice cooker and cook according to your rice cooker's directions.

BLOG REDESIGN AND REBRAND

If you've been keeping up with my posts you'll know that I am in the process of redesigning and rebranding my blog. Rebranding, meaning changing the name. As the blog has grown over the years, I've realized there has been a disconnect with the type of food I blog about and the name. I have chosen another name that is more representative of my food and culture. I am currently working through the design and layout of the new site, hoping to launch in the beginning-mid March. Things are moving along at a good pace. I will continue to blog at this address and will post as often as I can, but most of my free time will be dedicated to getting the new site up and running. I promise, you will love the new look. I'll be back with an update on this in a couple of weeks. In the meantime, keep up with what I'm cooking by following my Instagram account. I post frequently so you won't miss a thing.

BLACK HISTORY MONTH VIRTUAL POTLUCK RECIPES

Meiko and the Dish | Crispy Fried Chicken with Molasses Pepper Jelly Drizzle

Whisk It Real Gud | Trinidad Oxtail Pelau

Raised on Ramen | Caramelized Plantain Tacos with Pecan-Honey Butter

Dash of Jazz | Aunt Georgia’s Peach Cobbler

Foodie In New York | Twice Baked Yams

The Seasoning Bottle | Jamaican Sorrel/Senegalese Bissap

Chef Kenneth | Smothered Okra with Shrimp

Savory Spicerack | Po’ Boys with Cajun Tempura Shrimp

Chocolate For Basil | Groundnut Stew (Peanut Stew)

Simply LaKita | Banana Pudding

My Forking Life | Callaloo and Saltfish

Gucci Belly | Swamp Water

Kaluhi’s Kitchen | Ukwaju (Tamarind) Marinated Spicy Chicken Thighs

Sweet Savant | Coffee-Rubbed Lamb Ribs

Salty Sweet Life | Southern Greens Shakshuka

Eat.Drink.Frolic. | Maple Roasted Brussels Sprouts

I Heart Recipes | Southern Fried Cabbage

Jehan Can Cook | Mango Turmeric Smoothie

Margarita’s On The Rocks | Lemon Pepper Fish Tacos with Collard Green Slaw

A Soulful Twist | Slow-Cooker Gumbo (Gluten Free)

The Kitchenista Diaries | Coconut Milk Braised Collard Greens

My Life Runs On Food | Orange Chocolate Smoothie

Butter Be Ready | Skillet Cornbread

Domestic Dee | Shrimp Creole

D.M.R. Fine Foods | Curry Chicken Pot Pie

Marisa Moore Nutrition | Hoppin’ John Patties with Warm Tomato Salsa

The Hungry Hutch | Blood Orange Cornmeal Cake

Lamb Fried Rice

Serves 4-6

Ingredients

Lamb

3 1/2 lbs lamb meat, thinly sliced
3 heaping tbsp green seasoning
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp salt
2 tsp mushroom soy sauce
4-5 dashes worcestershire sauce
3-4 dashes angostura bitters, optional
2 tbsp oil for marinade
4-5 tbsp oil for frying

Rice

2 1/2 cups basmati rice
1 small yellow onion, diced
2 tbsp vegetable oil
1/4 tsp garlic powder
1/2 tsp black pepper
1/4 tsp paprika
2 tbsp soy sauce (low sodium)
1 tbsp mushroom soy sauce
Freshly chopped parsley or cilantro
1/2 cup bora beans or string beans, finely sliced
Cabbage and cucumbers for garnish
Salt to taste

Directions:

Wash and clean lamb (see note below). Dry with paper towel. Add all ingredients (except oil for frying) for marinade to bowl . Allow meat to marinate a few hours or overnight.
Heat oil for frying in a wok or heavy bottomed pot. Add lamb and cook about 25-30 minutes or until meat is tender. Set aside.
Rinse rice until water runs clear. Drain.
Add canola and sesame oil to pan, add onions. Cook until onions are fragrant. Add rice and all other ingredients. Fry rice until color is completely brown. Transfer rice to rice cooker.
Cook rice according to rice cooker directions and measurements.
Remove cooked rice from rice cooker. Spread in a wide pan. Let rice cool slightly then toss meat and bora beans into rice. Garnish with cabbage and cucumbers.

Notes:

Washing the meat: Many West Indians have a method to wash meat, which really means to cleanse the meat of any rank smell or offensive taste. I cleaned the lamb with 1/2 cup flour, a few dashes of salt, juice of 1/2 lime, and water. Toss this mixture together and let it sit for 1/2 hour to 45 minutes. It will be sticky and look like a coating on the meat. Rinse until no flour remains on meat. You'll notice meat that is fresher does not require much cleansing.
Meat can marinate overnight in ziploc bag.
Water will evaporate from meat while cooking, you can add a little water when that happens if meat still needs to cook more.
Green seasoning is a blend of fresh herbs, onion, and garlic. You can buy green seasoning in a bottle or do the quick version- recipe here.
You can cook the rice without a rice cooker, for every 1 cup of rice, use 1 1/2 cups water plus 1 tbsp oil. Simmer on low heat for about 15 minutes in a wide bottomed pot.
The thinner the meat is sliced, the faster it cooks.
Bora beans and string beans can be added raw or sauteed slightly before tossing in rice. This is based on preference.

Green Seasoning

noreply@blogger.com (Alica) — Tue, 17 Jan 2017 14:51:00 +0000

You may notice in many of my recipes I list "green seasoning" as an ingredient. Green seasoning is simply a puree or chunky blend of fresh herbs, onions, garlic, and hot pepper. It is blended with oil or water and can be stored for a little over a week. This seasoning is the foundation of many classic West Indian dishes. It is used to season meats, fish, rice, and vegetables. Without it, our food just doesn't taste the same; it's like something is missing.
I must note, there is no real recipe for this seasoning. It's one of those things where whatever you have on hand is what goes into the blender. There is no measurement of herbs as you'll find everyone makes this differently. What seems to be consistent across West Indian households is onion, garlic, and hot pepper is a must. Herbs are chosen based on preference and availability. My husband's family includes shado beni in their green seasoning. It bears similarity to cilantro and people either love it or hate it. I am one for the latter. The cilantro flavor has an offensive taste to me, so I leave it out of my green seasoning.

Quick Version

I don't always have fresh herbs in my kitchen so I do a quick version of this seasoning. If I run out of green seasoning my quick version does the trick. I blend one large yellow onion, one whole head of garlic, three or four hot peppers, and a bundle of fresh thyme leaves (removed from stems) with enough water to make a thick puree. Pureeing the blend allows the meat, for example, to absorb the flavors really well. I store the blend in a glass jar and it keeps in the refrigerator for a few days. This is the version I use whenever making any West Indian curries as I feel too many herbs can overpower a good curry.

Green Seasoning

Ingredients

1 bundle fine thyme, stems removed
1 bundle basil
1/2 bundle of parsley
3-4 broad leaf/Guyanese thyme leaves, if available
10-12 scallions
1 head of garlic, (12-14 garlic cloves)
1 large yellow onion, chopped
3-4 wiri wiri peppers or 1 whole scotch bonnet
Water or oil

Directions:

Coarsely chop scallions and onion.
Add all ingredients to food processor. Add enough water or oil make a thick puree. Blend to desired texture.
Store in an airtight glass jar in refrigerator.

Notes:

Most recently I've started to portion this seasoning in small zip-loc bags. I flatten the bag and freeze it. When ready to use I break off what I need and leave the remainder in the freezer. I find the seasoning keeps longer and stays fresh.
I prefer to use water to make my blend and add oil later when cooking, but using oil can give you a great marinade. Oil helps to seal in the flavor of the marinade. It's all about preference.

Shepherd's Pie

noreply@blogger.com (Alica) — Thu, 12 Jan 2017 13:38:00 +0000

This year is off to a hectic start for our family. If you've been following me on Instagram, you may know that I've recently moved. We've relocated at least eight times in the last ten years, but this has been the most challenging move yet. Managing two kids while unpacking boxes is quite the feat. So it's no surprise that I've gotten little done around the house, and even less accomplished in the kitchen. I've been making quick one pot dishes and lots of peanut butter and jelly sandwiches.

Whenever I'm short on time, one of the quicker meals I go to is this Shepherd's pie. I love making this dish because I don't have to prep too much. The ground meat can be cooked right away while the mashed potato is pulled together in a cinch. This dish is so comforting, it gives you the warm and fuzzies after a long stressful day. The creamy mashed potatoes alongside juicy ground meat will have you reaching for seconds. There are so many variations you can make to this dish. Substituting mashed sweet potato for the top layer or even combining meats and vegetables can make for a nice change.

I used ground turkey in this version, but feel free to use any ground meat you like. Add any frozen mixed vegetables you have on hand.

Shepherd's Pie
Yield: One 9in pan

Ingredients

Mashed Potato

6-7 russet potatoes or 2lbs large red potatoes
1/3 cup whole milk
4oz salted butter
1/2 tsp garlic powder
1/2 tsp salt

Meat

3lbs ground turkey
6 tbsp canola oil
1 small onion, chopped (or 4tbsp green seasoning)
4 garlic cloves, minced finely
small piece habanero pepper, chopped
1/2 lime
6 tbsp worcestshire sauce
1 tbsp + 1 tsp cajun seasoning
1 tsp adobo
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp paprika
3 sprigs thyme
Handful parsley, chopped
1 large tomato, chopped (about 1 cup)
1/2 cup frozen mixed vegetables

Directions:

Peel potatoes, chop into large cubes. Bring pot of water to a rapid boil. Add chopped potatoes. Cook until tender when pierced with fork.
Drain potatoes and return to pot. Add butter and mash until incorporated. Add all other ingredients. Mash until potato is almost smooth. Set aside.
In a deep skillet, heat oil and saute onions, garlic, and pepper until tender. Add meat. Squeeze lime over meat and saute a few minutes. Add remaining ingredients, except tomato.
Cook meat until no longer pink and most liquid has evaporated. Add chopped tomato. Let cook a few minutes until tomato melts into meat. Add mixed vegetables. Remove from heat.
Grease a 9in baking pan or casserole dish, add meat and layer with mashed potato on top. Sprinkle with paprika.
Bake at 350 for 25 minutes. Remove foil, bake an additional 5 minutes to brown slightly.

Additional comments

You may have a small portion of mashed potato left over. My husband and son usually have the extra right out of the bowl :).
For a creamier mashed potato, large red potatoes work really well. You'll have to eyeball this one on the amount, I would say since they are smaller, try 8-10 potatoes for this recipe.
I prefer to use turkey that has some fat in it so I buy ground meat that is 93% lean, 7% fat. The fat keeps the meat moist and juicy. I have experimented with other variations and noticed turkey with a little more fat in it yields more flavor to the meat.
If you have green seasoning in your refrigerator, you can substitute the chopped onion and garlic for 4 tbsp seasoning.
I prefer Emeril's Original Essence for cajun seasoning.
For Worcestshire sauce, I prefer French's brand or Lea & Perrins brand.
West Indians/Caribbeans have a process to clean or wash meat before cooking. Some variations include using water with vinegar, lime, flour, or little salt to remove any rank taste. With ground meat, washing with water or any of these ingredients will cause the meat to disintegrate as you rinse the meat. I prefer to squeeze lime over the meat before adding any seasonings. The meat never has a rank taste. Once ground turkey is cooked to 165 degrees all bacteria has been removed.

Rum Soaked Pound Cake

noreply@blogger.com (Alica) — Fri, 30 Dec 2016 13:24:00 +0000

As 2016 comes to a close, I'd like to take a moment to thank you for your support and wish you all a very happy New Year. Although I have taken a long break this past year and a half, I am overwhelmed by the steady support I've received from my loyal blog followers and new followers. What I've learned in the last seven years as a blogger is that numbers are very important; number of followers, pageviews, Facebook likes, even number of comments. Bloggers can get obsessed with these metrics and forget the goal of a blog- to connect with their readers. So while these numbers are critical to growing a target audience, I have to say that nothing can eclipse having a genuine connection with the people who support my work and efforts. Please know that I truly appreciate those of you who take time to send me emails and messages. I also want to express my gratitude to anyone who has made my recipes, but may not necessarily leave a comment- thank you for allowing me into your kitchen. I have found a good groove again with blogging and I am incredibly excited to show you all that I have been working on for the new site launch. I think you'll really enjoy the changes I have in store.
Now about this pound cake.

I made this cake for Easter earlier this year with the addition of shredded coconut and it was a total hit with my family. I did wonder if they loved the cake overall, or because it was soaked in rum; you know Caribbeans, we love to boozy up anything. I used a combination of cherry brandy and Captain Morgan's Spiced rum for the soaking syrup and it was a great pair. I adapted this recipe from King Arthur Flour. It seems to be one of their most popular recipes, especially during holidays. I have made my own variation of this recipe and it is perfect for me. I add prepared vanilla pudding to the batter along with more vanilla extract, orange and lemon zests. I also prefer to use salted butter. Those small changes take this cake to a new level. The other thing I absolutely loved about this recipe is that it is a one bowl mix. No need to butter and cream the sugar first, then add eggs etc.

This year for Christmas I sent cake over to my friends and neighbors and the feedback I got was that they were delighted to have something different other than the usual Caribbean black cake, fruit cake, and sponge cake. This cake is very smooth and pudding-like. It feels like velvet in your mouth. It is also a very dense and heavy cake; I could only have one small slice at a time.

If you're having a New Year's get together, I think this cake would be a complete crowd pleaser and it would be a stunner on your table, if you choose to use a bundt pan. Heck, I think you could make this throughout the year for any occasion.

Rum Soaked Pound Cake

Adapted from King Arthur Flour

Ingredients

2 cups all purpose flour
1 1/2 cups white sugar
1/2 cup salted butter, softened
1/2 cup vanilla pudding, prepared
2 tsp baking powder
1/2 cup vegetable oil
1/2 cup milk
4 large eggs
2 tsp vanilla extract
1/4 tsp lemon zest
1/4 tsp orange zest
1/2 cup rum

Rum Syrup

1/4 cup cherry brandy
1/4 cup spiced rum
1/2 cup salted butter
1 cup white or brown sugar
1 tsp vanilla extract

Directions:

Preheat oven to 325 degrees. Spray oil on the inside of a 9in or 10in bundt pan, dust with flour, set aside.
Place all cake ingredients, except rum and vanilla, into bowl. Mix until smooth batter forms. Add rum and vanilla, mix in gently.
Pour batter into bundt pan. Smooth top of batter over a spatula to make sure it is level.
Bake cake for 55 minutes to 1 hour or until cake tester comes out clean.
Make the syrup. In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.
Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used or until you've used as much as desired.
Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, place it in the oven, turn the oven to 350°F, and warm for 5 to 10 minutes, to soften the syrup. Remove from the oven, and tip the cake onto the serving plate.

Additional tips:

I always have a challenge removing this cake from the bundt pan so I recommend warming the cake in the oven at 350 for 5 to 10 min after it has set overnight.
If you do not have a bundt pan, you can use any 8in or 9in pan, but adjust the amount of syrup for soaking.
I used two vanilla Jello pudding cups instead of making it.
For the liquors I used Captain Morgan's spiced rum. Any brand of cherry brandy will work.

Guyanese Coconut Buns

noreply@blogger.com (Alica) — Wed, 28 Dec 2016 14:05:00 +0000

You might think it strange to see a coconut buns recipe on the blog when this is the week we tend to see a lot of lucky food recipes circulating the internet. Many of us are planning our New Year's menu and while I will be making a black-eyed peas cook up rice, I wanted to share another important recipe with you all- one that always reminds me of being around family.

These coconut buns bring about a nostalgic feeling during this time of year. Mom got this recipe from her neighbor, Shanti and she has been making it for us ever since. You see around the holidays when we have family visiting from out of town, my mom would make a few trays of these buns. It signified unity, laughs, and togetherness. As they came out of the oven we would grab one and enjoy them hot. My dad loved to put his in a bowl of warm milk and eat it with a spoon after it soaked and sapped up the milk. I enjoyed mine with hot tea for breakfast or before bed- I know, so bad for my diet. While my aunty Mala loved hers with cream soda. We'd all sit around the living room floor and chit chat, make jokes, and just enjoy each others company.

Mom would even make another batch to parcel off for everyone so they could enjoy at the airport or on the plane as they headed back home. It's such a sweet memory to me. Life is different now, though. Many of my cousins have kids and aren't able to travel as easily. While others don't receive as much time off from work. We all live in different locations across the country as well which tends to complicate travel. That's why recipes like this one are important to me. It evokes a positive and happy feeling and reminds me of an innocent and less stressful time in our lives.

Mom would spend time grating the fresh coconut using an old school grater. The kind where you sit on it and rock the coconut back and forth over the blade. The coconut would then fall into a bowl that was placed on the floor, catching the shreds as they landed. Check out a video here on how it's done. As you can see this is a lot of work, so when I make these buns, I buy freshly grated coconut in the frozen aisle. Although it takes some extra elbow grease using the method my mom does, the freshly grated coconut gives these buns such an authentic taste. The tiny bits of shell that get into the shreds also lend to the flavor and appearance of the dough.

Now listen, I'm not advocating we all grate coconut this way for any recipe calling for fresh coconut. I am a mom of two; sitting down on a grater to grate coconut isn't the best way to use my time. Plus I can just see my toddler grabbing the bowl of coconut, throwing it up in the air and tell me it's snowing in the kitchen. So yea, the frozen stuff works really well.

Coconut buns can be purchased at most local West Indian bakeries. They make a great snack and are so delicious with mauby, cream soda, or hot tea.

Guyanese Coconut Buns

Yield: About two dozen buns

Ingredients

3 cups all purpose flour
3 tsp baking powder
1/4 tsp nutmeg
1/2 tsp cinnamon
4 oz unsalted butter
1/2 lemon peel
2 1/2 cups freshly grated coconut (can also be found in freezer aisle)
1 cup white sugar
1 cup raisins (optional)
1 tsp mixed essence or 1 tsp vanilla + 1/2 tsp almond extract
3/4 cup evaporated milk

Directions:

Sift flour, baking powder, and spices. Rub butter into flour mixture.
Add lemon peel, coconut, sugar to mixture. Combine well.
Add essence to milk. Pour milk into mixture and mix to form a sticky dough. Add in raisins.
Drop by spoonful onto baking sheet. Bake at 350 degrees for 18-22 minutes or until golden brown.

Additional Tips:

Be sure to purchase unsweetened freshly grated coconut. This is different than the sweetened coconut flakes found in the baking aisle of your grocery store.
The dough should be very thick and should stand on its own when dropped by spoonful, similar to a chocolate chip cookie dough.

Whole roasted Jerk Chicken

noreply@blogger.com (Alica) — Mon, 19 Dec 2016 14:06:00 +0000

Christmas is right around the corner, I suspect many of you will be planning your menu this week. I hope this recipe makes its way to your dining room table because it will totally spice up your meal. Don't be put off by the color and charred look, jerk spices are very dark due to the heavy amount of all spice, so when cooked, the seasonings show up looking burnt. However, charring on jerk chicken adds an extra bite and improves the flavor, especially if cooked on the grill. Trust me, you'll love it, and so will your guests.

The only time my family makes a whole chicken like this is on special occasion- mainly holidays. This year for Thanksgiving we were going to make these cute little Cornish hens since we were having a rather small affair, but my dad decided he wanted a whole roasted chicken; he was feeling festive I guess. My initial thought was, "oh gosh, more boring chicken." Boy was I wrong.

We had an unopened jar of jerk marinade in the refrigerator. I saw it and thought, why don't we just bathe the chicken in this stuff? We make jerk BBQ and baked jerk chicken legs pretty frequently, this would just be another version. My dad is the creative cook in my family, he's always wiling to try something new and crazy. I am sure this is not a new idea, but for us it was as we were so used to seasoning whole chicken the same way for years. My dad and I prepped the bird, added some oranges to the baste and some sweet peppers to offset the spicy flavor. Man we couldn't stop eating it. It was that good, all on its own. It turned out to be an unexpected, juicy, twist to our spread. No regrets on the chicken this year, dad.

You can get creative here, add whatever you like to the roasting pan. Potatoes and other root vegetables will taste great laden with the juices of jerk chicken spices. Throw in some carrots or even chopped cassava. I love adding citrus to roasted chicken recipes also. It gives the meat a nice fresh taste.

Whole Roasted Jerk Chicken

Ingredients

6lb whole chicken, cleaned
4 tbsp green seasoning
1 tsp paprika
1 tsp blackened seasoning
4 tbsp jerk seasoning
1 tsp salt
4 tbsp olive oil or melted butter
1 whole yellow bell pepper, sliced
1 whole red bell pepper, sliced
1 whole green bell pepper, sliced
1 whole orange, for cavity
1/2 orange sliced, for pan
1 whole onion, quartered
10-12 scallions, chopped coarsely
Twine for legs

Directions:

Wash and clean chicken, pat dry.
Season chicken with green seasoning, paprika, blackened seasoning, salt, jerk seasoning, and oil. Lift chicken skin (around breast area) and rub seasoning under skin. Rub seasoning inside cavity. Place chicken in large zip-loc bag or place in covered bowl and leave overnight in refrigerator.
Pre-heat oven to 450 degrees.
Place orange inside cavity of chicken. Tie legs with twine.
Arrange bell peppers, orange slices, onion, and scallions in pan around chicken. Roast for 25 minutes at 450 degrees. After 25 minutes, lower heat to 375 degrees. Bake for 30-40 more minutes until chicken juices run clear when pierced or thermometer reads 165 degrees.

Additional Tips:

Cooking times for this recipe is based on a 6lb chicken. If your bird is larger or smaller, adjust cooking times accordingly. Add more seasoning for a larger bird.
I used jarred seasoning- Walkerswood is the brand I prefer. You can make your own marinade or use a brand you prefer.
Throughout the cooking process, baste chicken with juices in pan to keep chicken moist.
Green seasoning is a puree of onions, garlic, hot pepper, and green herbs. You can buy this in a Caribbean supermarket or make your own. I do a simple version with 1 onion, 1 head of garlic cloves, and a few wiri wiri pepper or 1 scotch bonnet pepper, and fresh thyme leaves. Add a little water, blend until smooth. Use what you need and refrigerate the rest.

Guest post - Christmas Madeleines

noreply@blogger.com (Alica) — Thu, 15 Dec 2016 14:42:00 +0000

Aren't these a beauty? My friend Kami, also a Guyanese blogger, asked me to do a guest post for her blog. I decided to make these beautiful red Madeleines- a delicious little tea cake. They are not red velvet, although they look like it, just a classic French Madeleine recipe with black and red food coloring. Click here to check it out on her blog.Christmas Madeleines.

Sean's Pineapple-orange Glazed Ham

noreply@blogger.com (Alica) — Mon, 12 Dec 2016 14:01:00 +0000

As many of you may (or may not) know, I do not eat beef or pork. It's a personal choice and also the reason you have not seen any recipes on my list containing these meats. However, part of the goal for my new brand is to house a more comprehensive list of recipes. I am planning on my new blog launch in early 2017 and on this re-designed platform, I'd like to have more diverse content and recipes that are representative of my readers. With that being said, I've decided to share the recipe for this glazed ham that my husband, Sean made for Thanksgiving. I have not tasted it, but based on watching him and my father eat the whole thing over the course of three days, I'm pretty confident in saying it was finger lickin' good.
Sean is Trinidadian and he always says that Christmas isn't Christmas to him, without ham on the table. His grandmother made this every year for the holidays so it brings about a nostalgic feeling. He's followed her tradition and makes this pineapple glazed ham for Thanksgiving or Christmas. He and my dad pick at it from the moment it comes out of the oven to days later until the dish is bone dry. Sean has experimented every year with a new glaze and he's finally found one that he loves (and my dad, too). He decided to add orange slices to his experimentation this year and he says it gave the glaze a nice citrus-y note, especially after it burnt a little while baking. This must be his winning recipe since he gave me the okay to publish it (insert rolling-eye emoji).

He prefers buying the premium bone-in, spiral sliced ham- commonly found in grocery stores during the holidays. Since these hams have been pre-cooked, what we're really doing is creating flavor by adding a glaze and slow-cooking. He says the flavor is different with the bone-in hams and when the ham is already sliced, the juices and flavor gets into the meat really well, especially after basting in the oven.

The best way to keep the meat flavorful is to cook it low and slow. Continuing to baste it throughout the process. The orange and pineapple will release a lot of juice when baking, it will caramelize as it heats up on the pan. Using a baster to redistribute the juices will keep the ham moist and from drying out. After removing from the oven, let the meat rest. Sean says this tastes best after it has sat out for a while and the flavor has had a chance to "sink" in. Hope this fancy ham makes an appearance on your Christmas table. Happy Holidays to you all!

Pineapple-orange Glazed Ham

Ingredients

1 bone-in spiral sliced ham, 10-12 lbs
1 1/2 cups light brown sugar
4 tbsp yellow mustard
2 tbsp honey
4 tbsp unsalted butter
2 tsp Worcestershire sauce
Maraschino cherries
Cloves
1 whole orange, sliced
1 20oz tin sliced pineapple
toothpicks

Directions:

Make glaze. Combine brown sugar, mustard, honey, and butter in a saucepan. Bring to a low simmer until brown sugar has melted and mixture has thickened slightly. Add in Worcestershire sauce. Set aside to cool.
Place ham on baking sheet or in roasting pan. Score ham if not using a spiral sliced ham. Rub glaze all over ham. Pierce ham with cloves placing all over ham.
Slice oranges, set aside. Place one pineapple slice with one maraschino cherry in center. Secure with toothpick. Repeat process with sliced oranges. Cover entire ham with pineapple, cherry, and orange slices.
Cover ham with foil. Bake at 275 degrees or 300 for 2 - 2 1/2 hours.
Baste ham throughout cooking process with juices in pan.

Holiday Appetizer: Fried Plantain cups + Saltfish filling

noreply@blogger.com (Alica) — Fri, 02 Dec 2016 13:43:00 +0000

You know that feeling of eating too much of a good appetizer and having no room for dinner, or even a desire for any other meal? That happened to me with these delectable little tostones cups. Green plantains are shaped and fried into little cups then filled with juicy sauteed saltfish. They can be filled with all sorts of fillings. The possibilities really are endless. This flavor combination isn't new, however. It reminds me of Guyanese boil and fry, a dish made with green plantain or cassava and paired with sauteed saltfish. The flavor and textural combination is a culinary experience and deeply comforting. I had some left over saltfish from a batch I made the other day and wanted to use it up. I remembered seeing these awesome plantain cups on Dominican Cooking and thought they would pair perfectly with the saltfish. Total hit with my taste buds, and my husband. I try to keep them both happy.
With holiday parties and family gatherings around the corner, I think these would be perfect for your guests. You'd fare well by serving them in a more intimate setting, though, as they are best enjoyed when assembled right out of the fryer. A notable trademark of tostones is that they are intensely crunchy. If these sit out and get cold, the delight of biting into a crunchy tostones will be lost to a hard and chewy experience.

This time of year is invigorating for a foodie. Holiday parties, potlucks, cookie exchanges and more; I love it all. The festive food and drink just puts me in a happy mood. I'll be sharing some great holiday recipes in the coming weeks so be sure keep in touch. And if you decide to make these for a party, drop me a line below and let me know how you liked them.

These were chopped and fried once.

Smash after removing from the fryer.

Fry for a second time.

Fill with prepared saltfish.

Fried Plantain cups + Saltfish

Yield- about 20 cups

Ingredients

3-4 green (unripe) plantains
Prepared saltfish or other filing
Oil for frying
Oil spray
Scallions for garnish

Utensils

Lime or lemon squeezer

Directions

Heat oil for frying.
Peel plantain. Chop into 4 or 5 pieces depending on length of plantain. Fry a few minutes until light brown.
Spray oil on lime squeezer and place plantain inside. Squeeze plantain then remove. Repeat process until all plantains have been smashed. Spraying lime squeezer with oil each time.
Fry plantain cups until golden brown. Drain and fill with saltfish filling.
Best enjoyed when served hot.

Stewed Red Snapper fillets

noreply@blogger.com (Alica) — Tue, 29 Nov 2016 13:26:00 +0000

Thanksgiving came and went and left me feeling like the stuffed chicken we had on our table. We decided not to cook a host of dishes this year, but somehow, it still ended up being a lot of food. And I still ended up eating more than I wanted to. I've been feeling for something a little lighter for dinner and had the taste for stew in my mouth. My dad makes this stew really well so we cooked it together and used some red snapper we bought at the market. This stuff is so good y'all. It's so spicy and the gravy really packs on the flavor. The fresh tomatoes makes the gravy nice and light while the fried fish adds texture. I usually have this with paratha roti, but this time I opted for jasmine rice.

This is a simple dish I would cook for dinner during the week using whatever fish I have in my freezer. I prefer to fry the fish before adding to the sauce. It thickens the sauce nicely and also helps to keep the fish together so it doesn't break apart when placed in the hot gravy.

Stewed Red Snapper Fillets

Ingredients

3 lbs red snapper fillet or any white fish fillet
Seasoning for fish

2 tbsp green seasoning
1 tbsp blackened seasoning
1/4 tsp black pepper
1/4 tsp paprika
flour to coat fish
oil to fry fish

2 cups fresh tomato, chopped
2 tsp tomato paste
6 curry leaves (optional)
1 small yellow onion, chopped
6 garlic cloves, minced
2 wiri wiri or other hot pepper
3 tbsp oil for sauteing
3 sprig fresh thyme leaf
salt to taste - start with 1 tsp
water to cover

Directions:

Clean fish and pat dry.
Season fish with green seasoning, blackened seasoning, black pepper, and paprika. Let sit for 10-15 minutes. Coat in flour and fry until golden brown. Set aside.
Chop tomato, onions, garlic cloves. Set aside.
Heat oil in a wide-bottomed pot. Add onion, garlic, pepper, curry leaves. Cook until tender. Add tomatoes. Cook until tomatoes have melted and mixture looks like a sauce.
Add fried fish and enough water to cover the fish along with tomato paste. Let boil until sauce thickens.
Adjust salt to taste.

Additional Tips

Green seasoning is a puree of onions, garlic, hot pepper, and green herbs. You can buy this in a Caribbean supermarket or make your own. I do a simple version with 1 onion, 1 head of garlic cloves, and a few wiri wiri pepper or 1 scotch bonnet pepper, and fresh thyme leaves. Add a little water, blend until smooth. Use what you need and refrigerate the rest.
I prefer the Zatarain's brand of blackened seasoning, but any brand will work. The cajun spices in the mix are usually the same with some variation.
Use a skillet or shallow pot so each fish fillet can lay flat. You do not want the fish to be stacked on top of each other, otherwise they will break apart.

Side dish: Carrot & Ginger Rice

noreply@blogger.com (Alica) — Tue, 15 Nov 2016 13:37:00 +0000

I've always loved food blogs that take you through a pictorial story of how a dish is made. There's a sense of empowerment, like, "yea, I got this. I can do this." The Pioneer Woman did that for me. She was also my inspiration for using this style of blogging. I followed her blog back when she didn't have a TV show or products at Walmart yet and I loved seeing every single post even if it was something that I didn't eat. I'm sure she's had this same influence on many food bloggers. Those of us that apply this "how-to" style used her as inspiration and made it our own. She truly was the pioneer. With all that being said, I've come to you with some good news and bad news. I'll start with the bad news first since I prefer to be let down then built back up.
After much consideration I've decided that I will no longer be moving forward with the step-by-step pictorial instruction that you've come to identify with on my blog. What's not as evident is the amount of work that goes into cooking, taking photos, editing those photos, and writing- for each post. The bulk of that for me is always editing the photos and making collages. Now that I am a mom of two, my time is limited and this method of blogging no longer fits my lifestyle. My life has changed and my blog needs to follow suit.

Now for the good news. Since I won't be shooting as many photos for each recipe, I will be able to post more often. Reading that sentence makes me happy because I have so many great family recipes I want to share with you all and now I see a path to doing so in a timely manner. And while we're on the topic of good news, I guess this would be a great time to tell you all that I am currently in the process of redesigning my blog as well as re-branding. Re-branding meaning changing the name! Yes, even I can't believe it. I've been virtually known as The Inner Gourmet for seven years now, but the new name is more fitting and representative of my recipes and personality. More to come on that in the months ahead. I am hoping to launch in early 2017. It's been a long time coming and I am finally in a good place to take on this project. I know you all will love it. I can hardly wait for the launch, but in due time.

So how about we finally get to this recipe?

In my household rice is a staple. You wouldn't be able to tell from my recipe list, but I cook all sorts of different rice dishes. White rice can be so boring so I like to jazz things up. My husband always thinks dinner is fancy when white rice is not included. "Chicken curry with carrot-ginger rice? Wow. how gourmet." He cracks me up. This rice dish would be a great addition to your Thanksgiving table. It's bright in color and in flavor. I love the hint of ginger. I think this can be enjoyed on its own or alongside a nice stew or baked fish. Throw in some beans and you've got yourself one tasty side.

Carrot + Ginger Rice

Yield: 6 cups cooked

Ingredients

2 cups parboiled rice
1 heaping cup finely diced carrots
2 tbsp green seasoning
3 tsp freshly grated ginger
1 habanero pepper, finely chopped
2 sprigs scallions
1/2 tsp black pepper
1 tsp paprika
1/4 tsp turmeric
1 large bouillon cube or 3 small
2 tbsp vegetable oil
water to cover

Directions:

Rinse rice until water runs clear. Set aside
Prep carrots, ginger, scallions, and green seasoning.
Heat oil in a wide bottomed pot. Add green seasoning, ginger, and habanero. Saute a minute or two.
Add rice and stir to coat with seasoning. Add black pepper, paprika, turmeric, bouillon cube. Mix until cube has dissolved into rice.
Add enough water to cover rice about 1/3 of the way up. Add scallions.
Cover and simmer on low heat for 30-35 minutes.
When done fluff with a fork to redistribute carrots.

Additional Tips

There are two sizes of bouillon, large and small cube shaped. I used the large one.
For simmering it's best to use a wide bottomed pot. The rice has room to "breathe" and not be so packed on top of each grain. Simmering simply means to bring to a boil then reduce heat to low. For this technique you need just enough water to come 1/3 of the way up over the rice.
Habanero is what I had on hand, but you can also use red pepper or red chili pepper. Both add a great flavor.
Green seasoning is a puree of onions, garlic, hot pepper, and green herbs. You can buy this in a Caribbean supermarket or make your own. I do a simple version with 1 onion, 1 head of garlic cloves, and a few wiri wiri pepper or 1 scotch bonnet pepper, and fresh thyme leaves. Add a little water, blend until smooth. Use what you need and refrigerate the remainder.

Herb-Roasted Cornish Hens

noreply@blogger.com (Alica) — Thu, 10 Nov 2016 13:30:00 +0000

Last year my family and I had a very small and intimate Thanksgiving. It was just five of us so we didn't cook too much food. I was also three months pregnant and didn't want to exhaust myself in the kitchen. We decided to make individual Cornish hens instead of a whole chicken or turkey which would've taken more prep and cooking time. They looked so elegant and made our table feel very gourmet. I loved the aroma of the herbs as the hens roasted in the oven. I also loved that they were done cooking in just over an hour. This Thanksgiving will be hectic once more since we will be moving. I plan on making these again to minimize my time spent in the kitchen. Give it a go and let me know how you like these gorgeous little birds.

These were my herbs of choice. You can use any combination you like. I think sage would work well here also.

Here are the main seasonings I used. If you don't have casareep, any browning sauce will do. Don't limit yourself to what I have used. If you have a seasoning you think would taste delicious on chicken, throw it in the mix.

I seasoned these chickens and left them overnight to marinate. Make sure you get the seasoning under the skin and inside the cavity. My aunt taught me a trick of putting an orange inside the cavity before roasting. It helps to keep the chicken sturdy while baking and also lends a great background flavor. You can also include any vegetables or onions in the pan when roasting. I like to add some extra herbs in the pan for flavor as the chicken juices drain when cooking.

After 25 minutes of roasting, baste chicken with tomato paste mixture. It provides a nice color and flavor. I also like to baste using the juices on the bottom. Can you see how the herbs have wilted into the pan? The aroma in here is so delightful right now.

Insert a thermometer to check for doneness. Chicken cooks at 165 degrees or until the juices run clear when you pierce it with a knife.

Herb-roasted Cornish Hens

Ingredients

3- 3 1/2lb Hens or 1- 10lb whole chicken
3 tbsp green seasoning
2 tsp cassava casareep or browning sauce
Fresh herbs- 1 sprig each of thyme, rosemary, tarragon, parsley, chopped
2 tsp adobo
1 tsp paprika
1 tsp black pepper
1 tsp salt
1 tsp Emeril Original Essence or any cajun seasoning
2 oz melted butter
3 small oranges + twine for legs

Baste

1 tsp tomato paste
4 tbsp water

Directions:

Wash hens and pat dry.
Rub hens with green seasoning, cassava casareep, and butter. Lift skin and rub underneath.
Add all dry seasonings and herbs. Rub seasonings under skin and inside cavity. Leave to marinate overnight.
Set oven to 450 degrees. Place one orange inside cavity of each hen. Tie legs with twine.
Roast at 450 for 25 minutes. Baste with tomato paste and water mixture. Cover with aluminum foil, return to oven and reduce heat to 350 degrees. Cook for additional 30 minutes until thermometer inserted reads at 165 degrees. Or until juices run clear when pierced.

Additional tips:

I clean meat with one lime, water, and a little flour. Let this soak for an hour or so. Rinse off and pat dry.
Green seasoning is a puree of onions, garlic, hot pepper, and green herbs. You can buy this in a Caribbean supermarket or make your own. I do a simple version with 1 onion, 1 head of garlic cloves, and a few wiri wiri pepper or 1 scotch bonnet pepper, and fresh thyme leaves. Add a little water, blend until smooth. Use what you need and refrigerate the rest.
When returning hens to oven after the first 25 min, cover with foil. This will prevent the top from getting too brown and drying out.
Baste frequently to keep meat moist.

Aunty Mala's Macaroni Pie

noreply@blogger.com (Alica) — Wed, 02 Nov 2016 12:44:00 +0000

But first, an update.

Hey y'all, it's been a minute hasn't it? I have good reason for my absence, though. His name is Ian and he's six and a half months old. He's the cutest little firecracker and he takes up a lot of my energy- mental and physical. You'd think I would've lost the baby weight by now with chasing after Erik, my two and half year old, and keeping Ian out of the crevices of our home, but I haven't. In the interim, I still enjoy my pregnancy foods- ice cream, roti, and on occasion, a good salad, but I digress. I've been dedicated to these two boys this past year and had to put my blog on hold for a while. In my normal day-to-day I've been constructing a subconscious list of all the things that need to happen with the blog and all the recipes I need to post. That's how you know your passion still exists. When you're changing dirty diapers, but thinking of how to style a macaroni pie. I knew it was just a matter of time, but I'm back. I have lots to tell you about my experience as a mom of two. Lots. But that will have to wait for another post. I just wanted to let you all know that I am well and so is my family. We still live in Florida and I still love to eat. We all love to eat. Actually, not my toddler. He prefers to play.

Everyone, meet aunty Mala. She is my mom's younger sister. She's 5'7 and an Aquarius. She's also an awesome cook. She was a late bloomer, though. She didn't cook much growing up, but like many of us, she learned as she got older, and especially after she became a mom. Aunty Mala had no idea how mature her taste buds were until she started to cook for her family. She just kind of knows what goes where in the pot. One of my favorite dishes she makes is this macaroni pie. It's a favorite of mine and everyone else that tries it. There are a few things I've noticed that makes this pie different from other recipes I've seen. Aunty Mala always uses elbow shaped macaroni, pepper jack cheese, scallions, and warmed seasoned milk. The cracker crust is also a must. It's tangy, spicy, and comforting. This is her exact recipe. I've made no modifications; no substitutions. It's so good that it deserves its own space on the world wide web.

These are the main ingredients.

1. Cook noodles. After draining, return to pot.
2. Add seasonings to the warm noodles.
3. Add seasonings and scallions to milk and warm on the stove top.
4. Pour warm milk over noodles. Stir to coat noodles. Taste noodles at this point to see if there is any other seasonings you'd like to add. A pinch of salt, maybe? Perhaps a tad more black pepper?

5. Beat eggs in separate bowl, add to noodles and mix well.
6. Add a handful of each cheese to pot, continue to add a little at a time until all cheese is used up.

7. Stir cheese and noodles together until cheese becomes stretchy, but not completely melted.
8. Prepare three bowls with topping. Cheese, panko, and crushed crackers. In that order.
9. Add cheese first. Sprinkle evenly over top.
10. Add panko breadcrumbs. Sprinkle just enough to cover.
11. Lastly, add crushed crackers.

Cover with aluminum foil. Bake at 350 degrees for 35 minutes. Remove foil and bake an additional 10 minutes or until top is golden brown.

Using a muffin pan for mini individual pies is a great alternative to making a family style pie. I envision your guests just grabbing one and having it as an appetizer or as a side dish to their entree. Lightly spray the crevices with oil or rub in a little butter. Fill each slot to the rim with macaroni.

Top the same way. Cheese. Panko. Cracker.

Bake for 20 minutes covered with aluminum foil. Remove foil and let brown for 10 minutes.

Aunty Mala's Macaroni Pie

Yield: Makes one 9in pan or one standard size aluminum foil pan

Ingredients
Noodles

1lb box of elbow macaroni
1/2 tsp black pepper
1/2 tsp seasoned salt
1/4 tsp garlic powder
1/4 tsp cayenne pepper
2 eggs, beaten
1 tsp onion-pepper-garlic puree
8oz pepper jack cheese
8oz sharp or extra sharp cheddar cheese
wiri wiri or scotch bonnet pepper, finely chopped (optional)

Milk mixture

3/4 cup whole milk
2 sprigs scallions, finely chopped
1/2 tsp seasoned salt
1/2 tsp black pepper
1 1/2 tsp onion-pepper-garlic puree
pinch of vegetable bouillon

Topping

1/2 cup plain panko breadcrumbs
8 unsalted crackers, crushed
A handful or two of shredded cheese, reserved from batch above

Onion-garlic puree

1 yellow onion, chopped
8-10 garlic cloves
2 wiri wiri peppers or 1 scotch bonnet
A few tablespoons of water

Directions

Shred cheddar and pepper jack cheese, set aside. Remove a handful or two and reserve for topping.
Blend onion, garlic, and pepper with a few tablespoons of water until mixture is smooth. Remove 2 1/2 tsp from mixture. Refrigerate remainder for use another time.
Beat eggs, set aside. Chop scallions, set aside.
Boil noodles according to package directions. Drain and return noodles to the same pot.
Season noodles with black pepper, seasoned salt, garlic powder, cayenne pepper, 1 tsp onion-pepper-garlic puree.
Add scallions, seasoned salt, black pepper, onion-garlic-pepper puree to 3/4 cup milk. Warm on stove top.
Add milk to noodles, stir. Add eggs next and mix well. Add cheese a little at a time, continue to mix until cheese becomes stretchy.
Transfer noodles to desired baking pan. Sprinkle reserved cheese on top followed by panko breadcrumbs, then crackers.
Cover pan with aluminum foil. Bake at 350 degrees for 35 minutes. Remove foil after 35 minutes and return to oven for additional 10 minutes for top to brown. If using muffin tins-bake at 350 for 20 minutes, remove foil and return to oven for additional 10 minutes until golden brown.

Variations/Tips:

This is her method. You can keep the method and change the ingredients to suit your tastes.
Using good quality cheese yields a really tasty pie. I love using gourmet sharp cheddar that has been aged a few years. The tangy really comes through and takes this pie up another notch.
Feel free to play around with different types of cheese. Any cheese that melts well would work great here.
You can purchase pre-shredded cheese to save time.
Store remainder of onion-garlic-pepper puree in refrigerator for use another time. This is great to season rice, meats, and fish.
If spicy is not your thing, then omit the cayenne pepper as well as the pepper from the onion-garlic puree.
The warmed seasoned milk is a crucial step. It ensures every noodle gets coated and seasoned. Make sure not to boil. As soon as you see the milk has scalded on the top, remove from heat. Scalded means when you see a film form over the milk.
Aunty Mala uses Adobo as her choice of seasoned salt. Lawry's a good option as well.
Using a different shape of pasta does change the dynamic of this dish a little. Using rigatoni is a larger noodle so will require a little more seasoning. If you want to use a different shaped noodle, go ahead, just taste as you go and adjust accordingly.

Guyanese-style Fried Rice

noreply@blogger.com (Alica) — Mon, 17 Aug 2015 12:41:00 +0000

This is one of my favorite go-to dishes when cooking for a large crowd, especially family gatherings. Fried rice and chow mein are a must have at most West Indian events. It feeds many and goes a long way. Fried rice is quite versatile as well; there are so many ways to change it up. My mom adds different vegetables and a combination of proteins depending on what she has on hand.

I suppose the Guyanese version of fried rice is different because of the inclusion of bora beans and Chinese five spice. It has quite a unique taste and the bora beans gives it a nice crunch as well. This fried rice comes together quickly once you have all the ingredients prepped and ready to go.

Start by prepping all your vegetables. Cooking fried rice is a quick process so having everything ready is essential. For the vegetables you'll need some diced carrots, chopped bora beans, and shredded cabbage. For the flavors you'll need onions, garlic, grated ginger, Chinese five spice powder, soy sauce, mushroom sauce, oyster sauce, and scallions for garnish.

The key to a really good fried rice is ensuring the rice is cold. I like to cook it the night before so it's stale. I also prefer to use extra long grain rice for this fried rice since it's lighter and softer than parboiled rice. The rice must be cold so that it remains loose while frying. Freshly cooked rice will continue to release starch when being tossed up in the heat and will make the fried rice sticky.

Once you boil and strain the rice, spray a shallow pan with oil and spread the rice inside. Allow to cool overnight or for a few hours until completely cold.

Season your choice of protein. I used chicken breast for this recipe- it was just easier and quicker for me. You can use a combination of chicken and shrimp or any other protein you like. Cook meat and set aside. Alternatively, you may choose to make this just a vegetable fried rice and cook your protein on the side.

I didn't photograph every step here since it wasn't necessary. First saute the onions, garlic and ginger. Then add the carrots and let it cook a few minutes. Since the carrots are hard, they need a little extra time to cook. Add the bora beans and cabbage next. Saute a minute or two, add the rice a little at a time. Add sauce and chicken, toss until completely coated.

Add scallions to garnish. Adjust salt to taste.

Guyanese-style Fried Rice

Ingredients

1 3/4 cup extra-long grain white rice
1 cup diced carrots
1 cup chopped bora beans (Chinese long beans)
1 cup shredded cabbage
¼ cup yellow onion, finely diced
2 cloves garlic, crushed
3-4 scallion sprigs, finely sliced
1 tsp mushroom sauce
4 tbsp dark soy sauce
2 tsp oyster sauce
1 tsp freshly grated ginger
½ tsp Chinese five spice
5 tbsp vegetable or canola oil
Salt, as needed

For chicken (can be seasoned hours before or overnight)

2-3lbs cut up chicken breasts or other desired protein
1 tbsp olive oil, for marinade
3 tsp reduced sodium soy sauce
1 tbsp casareep or browning sauce
2 tbsp green seasoning
dash of salt
1 tbsp olive oil, to cook chicken

Directions:

Cook rice according to package directions. Spread in a long shallow pan. Let cool overnight or for a couple of hours. Rice should be completely cold.
Cook chicken and set aside.
Chop and prep all vegetables Combine mushroom sauce, soy sauce, and oyster sauce in one bowl, set aside.
In a wok or kahari saute onions, garlic, and ginger in 1 tbsp oil until onions are tender, 1-2 minutes.
Add 1 tbsp oil to pan then add carrots, saute a few minutes. Push carrots aside, add 3 tbsp oil then add bora and cabbage together. Saute 1-2 minutes.
Add rice a little at a time tossing with vegetables. Add sauce mixture and Chinese five spice. Fry the rice until completely covered with sauce.
Toss in the chicken and scallions.

Tips

Although not the traditional rice used for Guyanese-style, basmati or jasmine rice may be used. It will yield a more fragrant and tender fried rice.'
Shredded carrots or any other desired vegetables may be used.
Adjust soy sauce to your liking. More soy sauce will yield a darker color.

Fried shrimp + Spicy guava sauce

noreply@blogger.com (Alica) — Wed, 05 Aug 2015 13:21:00 +0000

My husband and I had a couple of friends over the other day for a late lunch. They are seafood lovers so I decided to make a shrimp dish for an appetizer. This is my favorite way to fry shrimp, it comes out crisp and delicate every time. The batter is light and flaky with the right amount of crunch. I hadn't made this dish in a while mainly because it tastes best when served hot and we just can't eat it all in one sitting, so it was a great option for company.

The star of this show for me is the guava sauce. I've used it as a marinade on salmon and I'm sure it would taste fantastic on an oven-roasted chicken. It's sweet, tangy, and hot all in one bite. An explosion of flavors you could say. Once cooked properly, the crispy texture from the shrimp brings it all home.

First make the guava sauce. Add all ingredients to a food processor or blender.

Pulse/blend on low until slightly smooth. There will be froth on the top. Blending the mixture creates air. This can be removed with a spoon when boiling.

Transfer to a sauce pot. Boil for about 10 minutes until the mixture has reduced about 1/4. The sauce will start to change color and become darker. You will see froth when boiling, remove the froth with a spoon.

Remove from heat once sauce is thickened with cornstarch.

I used large shrimp for this recipe. Peel and devein the shrimp. Slit the backs slightly. Season with black pepper, salt, paprika, green seasoning, and olive oil. Set aside

Set up your dredging station. In bowl #1, add cornstarch. In bowl #2, add two eggs and 3 tbsp water, beat together. Add flour and spices to bowl #3.

Batter shrimp one at a time. Coat in cornstarch. The cornstarch helps to ensure a crispy crust. In this case it also gives the egg wash something to hold onto for the next step.

Dip in egg wash.

Then coat in seasoned flour mixture. You can season the flour however you like. I added black pepper, garlic powder, curry powder, paprika and cayenne pepper. The batter will not taste like curry, it gives it a nice flavor and color. You can add some panko breadcrumbs if you like. I added just a handful.

You can coat all the shrimp and set aside or do this in batches. I like to have everything done so I can fry without stopping. You can also just coat one shrimp and fry it. Taste to see if you'd like more seasoning or salt. Adjust to taste then batter and fry the rest.

Fry until golden brown, about 3-4 minutes for large shrimp. For jumbo sized shrimp fry for 5-6 minutes.

Fried Shrimp + Spicy Guava Sauce

Ingredients

Shrimp

1lb large shrimp, peeled and deveined
1 tbsp green seasoning
1/2 tsp black pepper
1/2 tsp paprika
pinch salt
1 tbsp olive oil

Batter

1 cup cornstarch
2 large eggs, beaten + 3 tbsp water
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp curry powder
1 tsp paprika
1/2 tsp cayenne pepper (optional)
1/2 cup plain panko breadcrumbs (optional)

Guava sauce

6 tbsp guava paste
1 cup pineapple juice
1 red chili pepper or 1/2 habanero pepper
2 cloves garlic
3 tbsp rice wine vinegar
1/2 tsp salt
2 sprigs scallions
1 tbsp cornstarch + 1 tbsp cold water

Directions:

Make the guava sauce. Add all ingredients to a food processor or blender and pulse until smooth. Transfer to a sauce pot, boil for about 10 minutes until sauce reduces by 1/4. Remove froth with spoon. Mix cornstarch plus 1 tbsp cold water, stir into sauce until it thickens. Remove from heat and allow to cool.
Season shrimp with green seasoning, black pepper, paprika, salt, and olive oil. Set aside.
Heat oil for frying.
Arrange your dredging station. Set up three bowls. In first bowl add 1 cup cornstarch. In second bowl add egg plus water, beat. In third bowl add flour and spices, mix thoroughly. Add panko if using.
One at a time, dip shrimp in cornstarch, then egg mixture, then into seasoned flour. Batter all shrimp. Fry until golden brown just a couple of minutes.
Best served hot.

Tips

Before dredging all shrimp in batter, coat one and fry it. Taste to see if you'd like more seasoning or salt. Adjust seasoning.
When ready to fry, test oil by sprinkling a little flour over the oil. If it sizzles then it is ready.
Left over sauce can be used as a marinade for a couple of pieces of chicken or fish.

Guyanese-style Chow Mein

noreply@blogger.com (Alica) — Thu, 30 Jul 2015 15:30:00 +0000

Chow mein is a popular noodle dish in Guyanese cuisine and is given to us by the Guyanese people of Chinese descent. Chinese cuisine has an important place in Guyanese food culture as there are many wonderful ingredients and products that we use to make our food, our food. Over time we have adjusted flavors and sourced local ingredients to make it our own unique fusion. There's nothing else that tastes like a Guyanese-Chinese fried rice or chow mein, it just has its own special flavor. I suppose what makes this chow mein Guyanese-style is the inclusion of bora beans and five spice. I haven't seen too many non-Guyanese chow mein recipes that include these two ingredients. If you have any more insight on this topic, please feel free to comment below.

Chow mein is versatile in its ingredients and diverse in where it can be served. Whenever my family had any sort of gathering, this was one of our go-to dishes. We would order one large tray of fried rice and chow mein from a local Guyanese-Chinese restaurant then cook all the meats on the side. Like rice, noodles can feed many and it goes a long way. Everyone has their own version of chow mein and the ingredients vary based on what you have on hand. My mom would change up the vegetables and meat in the dish, but for her, some ingredients were a must; sesame oil, soy sauce, ginger, bora, and Chinese five spice powder. It really created some foundational flavors for the dish. One of my complaints when buying chow mein from a roti shop is that the noodles are never seasoned. They tend to taste bland, while the meat and vegetables carry all the flavor. In my version which is really my mom's version, the noodles are seasoned prior to pan-frying with the vegetables and meat.
I remember a few months ago my long-time friend Emille messaged me saying he couldn't find a chow mein recipe on my blog. Well, what he actually said was, “how could you have a blog about Guyanese food and not have a chow mein recipe?” I laughed, but he was right. The truth is that this is one of those recipes I’ve always meant to post, but never seemed to have all the right ingredients on hand at the same time. This past weekend I visited my parents in Orlando and was able to go to a local Caribbean market to purchase the ingredients. My dad also took me to his friend's Guyanese farm to pick some fresh bora. I was particular about the type of noodles I wanted as well since not all chow mein noodles are created equal. More on that later.

Start by seasoning your protein of choice. I used chicken breast in this recipe. For a weekday meal, it has to be quick so I typically don't have much time to clean and cut up chicken, I reserve that for the weekend when making stews or curry. I used casareep to give the chicken some color and sweet flavor, but if you don't have any, use a browning sauce and a little brown sugar in place. Mushroom sauce can work as well. Let chicken marinate for a couple of hours. I left this to marinate overnight in a ziploc bag. Cook 8-10 minutes, make sure it is not too dry. Set aside.

Prep the vegetables and set aside. I used carrots, bok choy, red pepper, and bora for this chow mein, but I change up the vegetables based on what I have in my refrigerator.

I prefer to use Champion brand of chow mein after years of testing quite a few brands. I think the noodles boil up nicely and are not too thin. They also have good flavor. Brown Betty and Guyanese Pride make a good one as well. This is a preference thing. There are many on the market that vary in size of noodle and taste. I recommend trying different brands to see which suits your taste.

Taken from google images

One of the most common concerns I’ve heard about making chow mein is getting the noodles just right. Most people overcook them by accident. If the noodles look done while in the pot, it is probably already overcooked. Once it is removed from the water and drained, the steam from the hot water will continue to cook the noodles, this happens quite fast. If the noodles are overcooked it will become soft and sticky and will break apart easily when being tossed. It is important to rinse with cold water when draining to stop the cooking process. Cook noodles according to package directions. My advice is to add oil to the pot of water when boiling and keep the noodles moving around. After draining, spread noodles out in a shallow pan so they stay loose.

I like to season the noodles with black pepper, Chinese five spice, garlic powder, salt, and sesame oil. Swirl around with a fork to get it all coated. Chinese five spice has a strong flavor. A little bit goes a long way, usually 1/2 tsp is enough for me, add as much or as little as you like. After adding the spices the chow mein will look a little brown, that is from the five spice. Set noodles aside.

Cook the vegetables in a deep pot or wok.

Add soy sauce, sesame oil, water, oyster sauce, grated ginger, let simmer for 30 seconds
Add vegetables, reserve scallions
This will cook quickly so keep it moving around in the pot, 3-4 minutes
Add seasoned noodles at little at a time
Toss in the chicken and mix to combine, add scallions

Guyanese-style Chow mein

Ingredients

For noodles

12oz package dried chow mein noodles
water for boiling
1 tbsp vegetable oil + 1 tsp salt for water
2 tbsp sesame oil
1/2 tsp black pepper
1/2 tsp Chinese five spice powder
1 tsp garlic powder
1/2 tsp salt

For chicken (can be seasoned hours before or overnight)

2-3lbs cut up chicken breasts or other desired protein
1 tbsp olive oil, for marinade
3 tsp reduced sodium soy sauce
1 tbsp casareep or browning sauce
2 tbsp green seasoning
dash of salt
1 tbsp olive oil, to cook chicken

For vegetables

1-2 stalks bok choy or 1 cup cabbage, cut into strips
1 cup pre-shredded or julienned carrots
10-12 Chinese long beans (bora bean)
1/2 red bell pepper, cut into strips
3 tbsp reduced sodium soy sauce
1 tbsp sesame oil
1/4 cup water
1 tbsp oyster sauce
1 tsp freshly grated ginger
2 stems scallion, sliced
wiri wiri or scotch bonnet pepper, optional

Directions:

Season chicken with olive oil, soy sauce, casareep, green seasoning, and salt. Set aside.
Prep vegetables, grate ginger, and set aside.
Bring large pot of water to a boil with salt and oil. Add chow mein noodles, cook according to package directions.
Drain noodles in colander, rinse immediately with cold water. Spread noodles out in an aluminum pan or long shallow pan.
Season noodles with sesame oil, black pepper, Chinese five spice, garlic powder, and salt. Set aside.
Saute chicken 8-10 minutes until most liquid has evaporated, set aside when done.
Cook vegetables in a heavy-bottom pot or wok, add soy sauce, sesame oil, water, oyster sauce, grated ginger, and pepper let simmer for 30 seconds. Add vegetables and cook for 3-4 minutes.
Turn heat off, add seasoned chow mein noodles to pot with vegetables and toss in chicken. Add scallions and mix thoroughly. Adjust salt to taste.

Tips:

Chow mein noodles often continue to cook after you've drained the water from it. The steam in the colander continues to cook the noodles so it is important to drain then rinse the noodles with cold water to stop the cooking process.
When draining noodles, drain then spread out in an aluminum pan or any shallow pan so noodles can loosen up. This keeps the noodles from getting sticky.
I like to use reduced sodium soy sauce so that I can control the amount of salt in the chow mein. You can use regular soy sauce, just adjust the salt as you go along.
When making chow mein, I prefer to cut all the vegetables into strips, it makes it easier to twirl, but you can chop them however you like. Feel free to add different vegetables as well. I usually add lots of broccoli to this dish.
I like to add oil and salt to my noodles when boiling. The salt gives the noodles flavor and takes away that raw-ish taste. The oil helps to keep things from sticking when you drain the noodles.
If you can't find chow mein noodles, thin spaghetti noddles can work as a substitute.
Chinese five spice gives this dish a distinct flavor, you can omit it all together if you don't have it on hand or make your own stash here.

Red Lobster's Cheddar Biscuit Recipe + An Update

noreply@blogger.com (Alica) — Mon, 27 Jul 2015 14:33:00 +0000

The last year and half has been filled with lots of change. My husband and I became new parents and we also moved all the way south to Florida. I had my son in New Jersey and then moved when he was just a month old. Now he is a bustling and rambunctious 15-month old toddler. Where did the time go. My husband's job brought us to Florida. It has been a wonderful experience so far, but adjusting to a new area while getting used to the challenges of being a first-time mom left no time for blogging. Not to mention, we don't have any family members around to help, who knew this would be such a challenge without the help of family! We have made a few friends in the area that help to make things feel like home, which I am grateful for. Having a child definitely changes the game when living away from your loved ones. My parents live about 3 1/2 - 4 hours away from us so we try to visit once a month. Motherhood has been such a joy. Since moving to Florida I have become a stay-at-home-mom. It's been really great to see my son grow and develop in ways I never thought I'd see. He is such a fun and affectionate little guy with a great sense of humor. Parenthood isn't quite the way it looks on T.V though, you spend most of your time being tired and cleaning the house is constant work. And just forget about laundry. I still wouldn't have this any other way especially because he won't stay at this age forever. I'm enjoying it while it lasts.

I do want to apologize to you all for sort of disappearing. The truth is I really thought I'd have time to blog, but whenever Erik would take a nap my priorities were to get some housework done, take a shower, or cook. Blogging just didn't fit into my schedule. Now that he is older, it is more manageable especially because I have created a schedule for myself. As a stay-at-home-mom schedules are a must otherwise our day gets turned upside down quite easily. I can't say how often I will be able to post, but my commitment is at least a couple times a month.

This recipe has been in my queue for over a year now. It's about time I shared it with you. Red Lobster is an American casual dining restaurant chain with locations all over the world. They are known for their seafood dishes and family-oriented atmosphere. As a young girl, I remember my family and friends would eat here for special occasions. One thing I always remembered were the cheddar biscuits the waiter would bring to the table before serving our entrees. Today, the cheddar biscuits have become synonymous with Red Lobster's name and is iconic of their brand. The thing about these biscuits is that they are buttery, fluffy, and cheesy all in the same bite. They are slightly crisp on the top and warm and soft on the inside. The buttery top just brings home all the flavors.

I found a copycat recipe online but changed a few things that didn't work for me the first time I made them. The original recipe called for salt, but with all the butter and cheese in the mix, I didn't think it was necessary. I also had to melt 4 tbsp of butter for the mixture to brush on top instead of 2 tbsp which is what the original recipe called for. I added a dash of cayenne pepper to kick things up. I also think other types of cheese and herbs would work well in here, the dough is quite versatile.
The base of the dough mixture is a biscuit mix. I used Bisquick all-purpose baking mix for this recipe, but you can use any biscuit mix you have on hand or you can make your own. Divas Can Cook has a great recipe to make your own biscuits from scratch with lots of good tips.

Start by cutting the butter into the biscuit mix, Cut until pea sizes form. Add 1 heaping cup of cheddar cheese and toss together.

Add whole milk and gently stir until a wet mixture forms. Do not over mix.

Drop by spoonful, about the size of a lime. Bake in center rack of oven for 15-17 minutes or until tops are golden brown.

Melt butter, add cayenne pepper, garlic powder (not pictured), and dried parsley flakes. Reserve for after baking.

Brush butter mixture on top as soon as biscuits come out of oven.

Red Lobster's Cheddar Biscuits

Ingredients:

2 1/2 cups Bisquick mix or any other biscuit mix (or make your own)
3/4 cup cold whole milk (cold so it won't melt the butter)
4 tbsp cold butter (1/2 stick)
1/4 tsp granulated garlic powder
1 heaping cup sharp cheddar cheese

Brush on top

4 tbsp salted butter, melted
1/4 tsp granulated garlic powder
dash cayenne pepper
1/4 tsp dried parsley flakes

Directions

Pre-heat oven to 400 degrees
Combine Bisquick with cold butter in a bowl using a pastry cutter or fork. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/4 tsp garlic powder. Mix until combined, but don't over mix.
Drop by spoonful, about the size of a lime. Bake for 15-17 minutes or until tops are golden brown.
Melt 4 tablespoons salted butter. Stir in garlic powder, cayenne pepper and dried parsley flakes. Brush garlic butter over the tops. Use up all the butter. Makes about one dozen biscuits. Best served when hot.

Updated Recipe: Guyanese Pepperpot

noreply@blogger.com (Alica) — Thu, 11 Dec 2014 16:39:00 +0000

Season's Greetings! I have updated this recipe with new photos. Click here to see post.

Gulab Jamun

noreply@blogger.com (Alica) — Thu, 13 Mar 2014 19:05:00 +0000

The festival of Holi or Phagwah is soon approaching and all I can do is think of the various sweets my mom would make during this exciting Hindu holiday. She would make big batches of mithai, peera, vermicelli cake, barfi, and gulgula which I would bag and share with our friends and family members later on that day. Gulab jamun, a sweet dumpling-like dessert was one she'd make and serve to guests that came to our house on Phagwah or Diwali. It wasn't one she'd put in the bag with the other sweets solely because of how she served it; warm, and in a bowl of syrup. This yummy dessert is made by frying small balls of dough made from milk powder or freshly curdled milk solids (known as khoya). They are then soaked in an aromatic cardamom rose-scented sugar syrup and served warm or cold. Commonly found at Hindu or Muslim weddings and festivals, this sweet is insanely decadent and fitting for a special occasion. They can be overly sweet, so one or two is usually just enough for me.

Gulab jamun wasn't a homemade sweet I grew up eating as a child, mom didn't start making these until I was a teenager. Before then, we'd drive to Jackson Heights, Queens to buy a pound or so until they became readily available in our neighborhood. As an adolescent, I bared witness to the opening of many East Indian sweets shops in Richmond Hill. As years went on, we started to receive a variety of East Indian sweets from our friends and family on Hindu holidays such as Holi or Diwali. It was no longer just mithai, peera, parsad, barfi etc. there was gulab jamun, rasgulla, ricotta cheese pedha, and more in our bags! My absolute favorite were the gulab jamuns though.

There were two other types of jamuns that I remember liking as well, malai jamuns and kala jamuns. Malai jamuns were stuffed with a sweet cream and the kala jamuns were black (due to being fried twice) and a little stiffer than the golden brown ones I'm sharing with you today. Making these light brown gulab jamuns is part technique and part recipe. Traditionally, gulab jamun is made with freshly curdled milk solids, known as khoya which takes quite a while to make. It starts with fresh whole milk that is boiled for a couple hours until the solids remain. You can buy khoya in any Indian/Middle Eastern ethnic grocery store if you can't make your own, or you can use powdered milk which cuts a lot of time and also results in a very tasty gulab jamun. It's also what most people who make this dessert at home tend to use.

You can certainly use a store-bought mix to make the jamuns, many of them result in a good end product. Most sweets shops use ready-made mixes anyhow to help keep food costs down and ensure product consistency, but if you are feeling a little courageous you can make these at home and get a great result. This is how my mom makes hers, she serves them warm, but I enjoy them cold and dense. Enjoy, and happy Holi to all of you who are celebrating!

A friend of mine brought a few packs of saffron back for me from his trip to Dubai, I have kept them safely guarded in my pantry since it's so expensive and hard to find in good quality. You'll need a few strands for the syrup, but if you don't have it, don't sweat it, the syrup will still taste great. The saffron adds a nice color to the syrup as well as a background flavor. Boil syrup with ingredients for 12-15 minutes. Remove from heat.

Place all dry ingredients in a mixing bowl. Sift with a whisk. Add 1 tbsp + 1 tsp of ghee (clarified butter), mix with your fingers until crumbly. Add milk and gently bring together until a sticky mixture forms (step 6). At this point cover mixture with a damp paper towel for five minutes to allow the mixture to absorb the milk. After five minutes, gently knead to a soft and pliable dough.

Roll immediately. A little less than 1 tbsp should give the right size ball - about the size of a large grape. If you see any cracks, gently massage each piece in your palm then roll again. Cover balls with a damp paper towel to prevent a crust from forming while you get ready to fry.

Fry jamuns on low-medium heat until golden brown. If the oil is too hot, the inside will be raw even though the outside will look perfect. The balls will not be smooth after removing from oil, don't worry too much about that since they will smooth out once placed in the sugar syrup.

Add 1 tbsp rose water to syrup before adding jamuns. Drain jamuns for just 2-3 seconds then add right to the syrup. Syrup should still be hot or very warm, the jamuns will absorb the syrup better this way.

Serve hot or let jamuns come to room temperature after a few hours, drain syrup and refrigerate. I enjoy these cold so I opt for the latter.

Yield: 15-18

Ingredients

1 cup powdered milk (full fat/whole milk)
1/2 cup all-purpose flour
1/2 tsp baking soda
1 tbsp ghee + 1 tsp (clarified butter)
1/3 cup milk, warmed

Syrup

1 1/2 cups granulated sugar
2 cups water
dash of ground cinnamon or 1 small stick - optional
1/4 tsp ground cardamom or 4 pods
3-4 saffron threads
1 tbsp rose water

Directions:

Make sugar syrup first. Combine all ingredients except rose water and bring to a low boil for 12-15 minutes. Remove from heat, stir in rose water, set aside.
Heat ghee or oil for frying, keep the stove on the lowest setting. Increase heat later when ready to fry.
Add powdered milk, flour, and baking soda to a bowl, whisk to mix together. Add ghee and mix until you achieve crumbles.
Warm milk, add to mixture, and gently stir until sticky. Cover with a damp paper towel for 5 minutes. After 5 minutes, slightly knead to bring together to a smooth ball, do not add a lot of pressure. Dough should feel airy.
Grease palms with oil or ghee, break off small pieces of dough and roll into small balls, the size of a large grape. After rolling all the balls, cover with a damp paper towel to prevent cracks and hardening until ready to fry.
Increase heat on oil to low-medium. Fry jamuns until golden brown, drain for just a few seconds. Add to hot/very warm syrup right away. Let it sit in syrup for a few hours then refrigerate if desired. Be careful not to fry too dark otherwise the crust will be hard later on.

Mixing/rolling the dough

If dough is too crumbly, add more milk until sticky. Once dough becomes sticky, cover it with a damp paper towel for five minutes. During this time, the flour will absorb the milk. You'll notice when you feel the dough after the five minutes, it will not longer be very sticky, but more of a texture where you can slightly knead it. At this point it is ready for rolling.
Grease palms before rolling each jamun, it will help with keeping them smooth. If you see cracks, massage each piece a little- the heat from your palms will smooth out the cracks, then roll into a ball.
Jamuns need to be quite small when first rolling them. Make them about the size of a large grape because they will triple in size; once when frying and again while soaking in the syrup.
After rolling all the balls, cover completely with a damp paper towel to prevent them from drying out while your oil heats up. Fry right away.

Frying/Oil temperature

From my past gulab jamun blunders, I feel frying them in ghee instead of oil gives a more authentic taste, but if you can't get your hands on enough ghee for frying, then vegetable or canola oil will work fine.
Oil needs to be low-medium. They need to fry low and slow. Do a test one, if you start to see a lot of cracks and separation, turn up the heat slightly. If the ball rises to the top and browns within 10 seconds, turn the heat down or add a little cold oil to the pot to bring the temperature down. The ball should at first sink, float to the top and slowly turn golden brown, each batch should take quite a few minutes. Continue moving them around in the oil to ensure even browning.
Add jamuns to hot/warm syrup right after draining for a few seconds. This keeps them from getting hard.

Additional tips/comments:

I'd recommend using only whole milk or full fat milk powder. I've used non-fat milk powder in the past and found that it makes the jamuns quite stiff. Brands such as Nido or Klim work best. Although, others have had luck with non-fat milk powder, so see what works for you.
Cinnamon is not traditionally used, but I love the flavor it gives the syrup.
Saffron strands are optional, they are quite expensive and can be hard to find. They cost about $28-$30 for a quarter of an ounce/ 5 grams!
For a thicker syrup, reduce water by 1 cup. This way ends up being too sweet for me, but some may enjoy a more sticky and thick syrup on their gulab jamuns.
If serving hot, keep jamuns in the syrup in a pot. Reheat for a minute or two before serving. If you enjoy these cold then drain the syrup (after they have soaked at room temperature for a while) and place jamuns in a clean dish.

Red Velvet Pancakes

noreply@blogger.com (Alica) — Thu, 13 Feb 2014 16:40:00 +0000

We're on our fourth or fifth snow storm for the season here in New Jersey. There will be a ton of slush and mess tomorrow, but for right now, it's so pretty to look at from my window. I often feel like there's a plane flying over the tri-sate area dusting a good helping of powdered sugar on us- yea, I associate everything with food. On days like this one, I usually like to eat and watch movies or work on some blogging. I've had the photos ready for this recipe for quite a while now and decided to finally write it up and share it with you all, seems fitting for Valentine's day tomorrow as well.

I'm not a red velvet fiend, it's something I really have to be in the mood for, especially if it's a pancake. I haven't had too many that I've really enjoyed, but my absolute favorite red velvet pancake recipe is from a local brunch place my husband and I always go to called Toast, located in Montclair, NJ. Their version is just so fluffy, with the right texture and flavor. I've had too many red velvet pancakes that were rubbery and just tasted like a plain pancake with red food coloring, so of course I attempted to figure out my own version. After testing out a few recipes, I came up with one I'm pretty satisfied with, it includes part red velvet cake mix and unsweetened cocoa powder- seems to jazz up the flavors more. I also enjoy mine with a cream cheese topping (recipe follows) or pure maple syrup.

In a large mixing bowl, combine all-purpose flour, cake mix, sugar, baking powder, cocoa powder and a pinch of salt.

Whisk dry ingredients together. In a separate bowl, beat one egg and vanilla extract together, add 1 cup of milk, mix until incorporated. It's okay if your batter has lumps, that's how pancake batter should be anyway.

On a hot skillet (I used my tawa, which is essentially the same thing), sizzle a little butter until completely melted. you can also use oil here if you like. Pour desired amount of pancake batter, once it starts to bubble, flip to cook the other side.

Make the cream cheese topping by combining softened cream cheese and butter, add vanilla and gradually add powdered sugar. Beat until fluffy.

If you have any metal heart shaped cookie cutters laying around they would work perfectly for some Valentine's day pancakes. Just place the cookie cutter on the skillet, pour batter into cutter and wait until batter bubbles to remove cookie cutter.

Red Velvet Pancakes

Yield: 2 1/4 cups batter / 5-6 pancakes

Ingredients

1/2 cup all-purpose flour
1 cup red velvet cake mix
3 tsp granulated white sugar
1/2 tsp baking powder
3 tsp unsweetened cocoa powder
1 egg, beaten
1 tsp vanilla extract
1 cup milk, whole or 2%
pinch of salt
butter or oil for skillet
powdered sugar for dusting (optional)

Cream Cheese Topping

4oz cream cheese, softened
1/4 cup salted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract

Directions:

Mix flour, cake mix, sugar, baking powder, salt, and cocoa powder together.
Beat egg and vanilla together, add milk in and whisk to incorporate.
Stir liquid ingredients into dry.
Heat a little butter or oil on skillet, pour desired amount of batter onto skillet, flip when bubbles begin to form.
Make cream cheese frosting by blending cream cheese, butter, and vanilla extract together. Add powdered sugar gradually. Beat until fluffy.

Tips:

If you don't have any red velvet cake mix in your pantry and prefer to make it all from scratch try these two recipes:

If batter is too thick, add a little more milk until desired consistency is reached. Thicker batter will yield a thicker and more dense pancake.
Batter can be made the night before and kept in refrigerator.
Butter and cream cheese blends better when softened.

Salara + Cheese Roll Heart Pastries

noreply@blogger.com (Alica) — Thu, 06 Feb 2014 14:30:00 +0000

This year for Valentine's day I decided I wanted to make something close to home, something that had familiar flavors to the Guyanese pastries I love eating, but I didn't want to spend too much time pulling it together. Usually all the chocolate desserts available during this time of year are too sweet and overwhelming for me so I was on the hunt for something a little more subtle. I was also searching for a savory option for those who don't have much of a sweet tooth.

I ran a test batch of an idea I had; heart-shaped pastry dough stuffed with the fillings from salara (a red coconut roll) and another popular Guyanese pastry, cheese rolls. I used puff pastry and store-bought pie crust instead of making the crust, this really made quick work of these tiny little pastries. Once they came out the oven they were gone within 15 minutes, especially the cheese ones; melted spicy cheese wrapped in a flaky buttery crust, mmm hmm it was so good! I think it was safe to say they were a total hit and it was just what I was looking for; simple, quick, and familiar.

I knew you all would love them so I couldn't wait to share the recipe/method with you. My only one criticism was that the store-bought pie crust was a bit too salty for the salara-filled ones. Ready-made pie crusts tend to have a lot of sodium in them so I made another batch using a sweet pastry crust and it turned out much better. See the recipe section below for that pastry crust recipe. These pastries are more about the assembly rather than recipe, so I'd recommend having everything in place before you start the process. Also feel free to adjust the fillings to your liking, there is no real recipe here, it's just about what you prefer.

Season the coconut with sugar, cinnamon, vanilla, water, and melted butter (not pictured b/c it sank to the bottom of the bowl). Give it a quick stir, add drops of red food coloring until desired color is reached. Add more sugar or cinnamon to suit your taste.

For the cheese-filled ones, I used a sharp cheddar cheese. You can buy the cheese already shredded for an added shortcut if you like. Add mustard, hot pepper sauce or cayenne pepper and some parsley flakes. Mix and set aside.

Thaw and roll out the pie crusts or puff pastry and cut equal amounts of heart shapes. I used 2-inch and 3-inch cookie cutters for these pies.

Brush the inside edges of the hearts with egg whites (you can't tell this step from the picture) then place desired amount of filling in the center, leaving space on the edges so they can be sealed.

Seal each pie and press edges down with a fork.

Brush the tops with egg wash.

Bake at 375 for about 15 minutes.

Salara + Cheese Roll Heart Pastries

Ingredients

Salara (red coconut) filling

1/2 cup sweetened shredded coconut (flaked)
2 tbsp white or brown sugar
1/4 tsp ground cinnamon
1 tbsp water
1 tsp vanilla
2-3 tbsp melted butter
Red food coloring

Cheese filling

1/2 cup sharp cheddar cheese, shredded
1 tsp yellow mustard
Cayenne pepper or hot pepper sauce to suit your taste
1-2 tsp dried parsley flakes

Crust

Any brand store-bought prepared pie crust OR frozen puff pastry
Egg wash - 1 beaten egg + 1 tbsp water
Egg whites - for sealing pastry

Directions:

Thaw pie crust or puff pastry according to directions.
Prepare the fillings. Mix all ingredients into coconut, add red food coloring last to desired redness. Add mustard, pepper sauce, and dried parsley flakes to shredded cheese, mix and set aside.
Roll out dough, use desired cookie cutters, cut equal number of pieces. Rub edges with egg whites.
Place enough filling in the center of pastry, making sure to leave enough room on the edges for sealing. Place another pastry on top to seal. Press edges down with a fork.
Brush egg wash on each pastry. Bake at 375 for 15 minutes or until golden brown.

Tips:

Use any type of cheese desired, but choose one that melts well. You may even want to combine different types of cheese. I see pepper jack and cheddar as a great combination here.
The heart-shaped cookie cutters I used were 2-inch and 3-inch in size. Use whatever size you desire.
I did not include a serving amount for this recipe, because it depends on the size of cookie cutter you use. As a reference, I got about twelve 3-inch pastries from two pie crusts.
The store-bought pie crust for the salara (red coconut) filled pastries seemed too salty for me and overpowered the sweetness of the coconut, so I made a sweet pastry dough instead. Note: this is only if you are using pie crust, the salara filling works great with the puff pastry.
Recipe for sweet pastry dough follows:

1 1/2 cups all-purpose flour
1/2 cup unsalted butter
1/4 cup white sugar

With a hand mixer or stand mixer, mix butter and sugar together until fluffy. Slowly add in flour. Beat until dough forms a ball.
Place dough in plastic wrap, flatten and refrigerate for minimum 30 minutes or until slightly firm.

Guyanese Plait Bread

noreply@blogger.com (Alica) — Sun, 22 Dec 2013 19:24:00 +0000

This recipe has been updated from 2011, click here to be redirected.

A Light and Fluffy Sponge Cake

noreply@blogger.com (Alica) — Wed, 18 Dec 2013 15:19:00 +0000

During Christmas time my mom and I would spend hours in the kitchen baking up a storm. We'd bake all sorts of goodies, cheese straws, fruit cakes, black cakes, and sponge cakes. My favorite was always the sponge cake. I must note here that the way sponge cake is made in the Caribbean turns out more like a pound cake rather than a true sponge cake, but I suppose the name "sponge" was used because of the resemblance to the pound cake. Anyhow, my mom uses a recipe from an old Guyanese cookbook she had called, "What's Cooking in Guyana." Some of you might even own the updated version, I believe the one she has is from the 1970's. Click here for the recipe from that particular cookbook. It's a much heavier, denser cake than the recipe I will share with you in a moment.
This particular sponge cake is not made the way a real sponge cake would, where the eggs would be whipped to a very high volume to give the cake its structure and light and "spongy" texture. The recipe I am sharing with you is one that is a cross between a pound cake and a real sponge cake. I have used cake flour and superfine/caster sugar which yields a very tender and light crumb in cakes. Sponge cakes can also be a little bland if not flavored well so I added vanilla extract and mixed essence. If you don't have mixed essence, then double up on the vanilla and add a little almond essence. I always like to add orange and lemon zests to my cakes; they brighten up the flavors in the cake without overpowering it.

Many of you have emailed asking for a lighter cake to make for the holidays and I think you'll really like this one. I usually make this cake for my mother-in-law; she loves to make a trifle out of it. To make it more festive you can even add some red and green food coloring to some of the batter to give it a holiday feel, my auntie Savi always used to do that to her sponge cakes when she sent us some for Christmas.

Because I love you all and know you so well, I've decided to answer some of the questions that I know you will email me about after you've finished reading this :)!

Why do I have to use caster sugar/superfine sugar?
Sometimes called "bakers sugar," this sugar is an excellent choice for baking cakes since the granules are very small, allowing it to dissolve/melt a lot faster than regular granulated white sugar. It also results in lighter baked goods. You can find this sugar in the baking aisle at a larger grocery store chain, it should be something like $1.99 (USD) per box.

Why should I use cake flour?
After years of baking during the holidays with my mom, we discovered how much better cake flour is than all-purpose, when hoping for a lighter cake or cookie. It all has to do with the gluten and protein content. Cake flour contains somewhere between 7-8% protein content vs. about 10-12% in all-purpose. What all this really means is, the more protein in the flour, the more gluten will develop. More gluten makes your baked goods stiffer, chewier, and provides more structure. Bread flour contains the highest at 14-16%. Using cake flour in this particular cake yields a more tender and light crumb. If you don't have cake flour on hand, you can still use all-purpose flour. The general rule of thumb is, for every 1 cup of all-purpose flour, subtract 2 tablespoons, to equal 1 cup of cake flour.

Do I have to bring my butter and eggs down to room temperature?
Using room temperature butter and eggs allows for better mixing and blending. The eggs become fluffier when beaten since the proteins in the eggs are more relaxed. Room temp eggs also give a more even crumb in cakes. Cold butter tends to yield lumps and makes the creaming method take a little bit longer. I usually leave my butter and eggs out for minimum of two hours to come down to room temp before whipping my cake up.

Lastly, the answer is yes, the material and color of your baking pans do matter.
I've learned through trial and error over the years that a good baking pan is just as important as the quality of ingredients in your cake. When I first learned how to cook and bake I'd just buy any ole baking pan, I mean it's a baking pan, not much thought should go into it right? Well after many burned cookies and really browned-bottomed cakes, I started to realize why; I was using the wrong pan for the wrong baked goods!

Light-colored aluminum pans with a little weight, such as the one I used in this cake recipe, are an excellent choice for cakes since they distribute heat evenly and tend not to brown the bottom of your cake. This is the main reason why a standard foil pan (in its many shapes and forms) works well for baking cakes, pastries, and even casseroles. Darker pans usually give cakes a darker bottom and crust, I like to reserve these type pans for baked goods such as brownies where a crust is really desirable. To learn more about the best pans for the job, check out this article. Commercial grade quality pans are also a great choice. They are durable and won't warp in your oven. Although more expensive, I think it's a great one-time investment so you don't continue to end up with inconsistencies in your baking.

One of the first steps in making a good cake is having all the ingredients measured and ready to get whipped up, especially the eggs. Cracking the egg directly into the bowl might allow egg shells to fall in so I usually have them ready to go in a separate dish. Place butter and sugar in a large bowl while you get all the other ingredients. You'll need vanilla extract and mixed essence, orange and lemon zests, four large eggs, and your dry ingredients which include, flour, cinnamon, nutmeg, and baking powder. Don't forget to butter and flour your pan and have it ready and waiting.

Cream the butter and sugar together until light and fluffy. Smear the mixture with your spatula to ensure it is creamy and no lumps remain.

Blend in your extracts and zests then add one egg at a time. Adding too many eggs at once will make the batter curdle and will give off that egg-y taste that some cakes can have after baking.

Gently fold in your flour until completely combined. Be careful not to over beat the batter when adding the flour. Once the flour has "disappeared" into the batter, stop mixing, otherwise, the cake will turn out stiff and rubbery. You can use a hand mixer on the lowest speed or just use the folding method with a spatula to incorporate the flour. Stand mixers tend to over mix the batter, so if you are using one, keep it on the first speed.

Spoon batter into prepared pan.

Spread it out with your spatula.

Bake at 350 for 40-45 minutes. If you see bubbles on the top of the cake, I wouldn't worry too much about it, it's just a result from some air pockets that rose to the top while baking. This happens most times when I make this cake and doesn't really bother me since I know the cake is cooked completely on the inside. Allow cake to cool for 6-8 minutes while still in pan.

Flip onto another surface and allow to cool completely.

I love to butter and flour my pans, I get a nice clean release every time. You might choose to use parchment paper instead if you like.

Light and Fluffy Sponge Cake

Makes ONE 8in pan

Ingredients

14 tbsp unsalted butter, room temperature
1 cup caster sugar/superfine sugar
4 large eggs, room temperature
1 tsp vanilla extract
1 tsp mixed essence
1/4 tsp orange zest (optional)
1/4 tsp lemon zest (optional)
1 cup cake flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

If you would like to weigh your ingredients instead:

200g unsalted butter, room temperature
200g white granulated sugar, if using superfine sugar, then 225g
200g eggs, room temperature
0.18oz vanilla
0.18oz mixed essence
100g cake flour
7.50g baking powder
I would use the above tsp measurements for the zests, cinnamon, and nutmeg since they are flavoring agents and can be eyeballed.

Directions:

Bring butter and eggs to room temperature.
Preheat oven to 350 degrees. Grease and flour an 8in round or square baking pan, set aside.
In a separate bowl, combine all dry ingredients, set aside.
Cream butter and sugar until light and fluffy. Add vanilla, mixed essence, and zests, continue to cream.
Add one egg at time to batter, carefully mixing in each one before adding the next.
Slowly add flour mixture until combined. Spoon batter into prepared baking pan.
Bake at 350 degrees for 40-45 minutes until toothpick inserted comes out clean.
Let cake cool in pan for 6-8 minutes, then flip onto another surface to cool completely (let cake cool upside down).

Additional comments:

Be careful not to over beat the batter when adding the flour. Once the flour has "disappeared" into the batter, stop mixing, otherwise, the cake will turn out stiff.

Using a stand mixer can over mix the flour, so keep the setting on low when adding flour. Simply folding the flour in with a spatula works well to keep the cake light and fluffy.

This recipe makes ONE cake, so double the ingredients if making two. I wouldn't triple this recipe to make three cakes because as you triple and quadruple a recipe, the ingredients must be adjusted.
I used unsalted butter to control the taste, but if you enjoy a more buttery tasting cake, use salted butter.
If you don't have mixed essence, add 2 tsp vanilla and 1/2 tsp almond essence.
Parchment paper may be used in place of greasing and flouring your pan.
For a taller cake, use an 8in pan. A 9in pan will yield a sightly thinner cake.
When adding eggs to batter one at a time, use a high speed to keep batter from curdling. If curdling does occur, add a few tbsp of flour to smooth batter out again and no egg can be seen.