TriniGourmet.com

Urban Farming: A Small-Scale Solution to a Full-Scale Problem

Sarina — Sun, 05 Oct 2008 04:01:45 +0000

Photo credit: urban garden in Cheong-ju, South Korea by Dax Melmer

From time to time I have touched on the worrying rate of inflation re: food prices here in Trinidad. Like most countries in the world we are victim to the growing global food crisis. As an oil-producing nation our agricultural sector has been neglected and scorned for so long, that we now find ourselves unable to provide adequately for ourselves, even though we have the land, resources and know-how.

Interestingly, urban communities in the US (and around the world) have come up with their own solutions, turning abandoned lots into community-based urban farms. A fact I learned on a recent feature on CNN International.

According to Wikipedia:

AP Photo by Javier Galeano: A farmer works at a hydroponic farm which uses specialized irrigation methods to grow vegetables in smaller, non-rural areas, in Havana. The future of urban farming in Cuba is looking brighter than ever. Now that Raul Castro is president, many expect him to expand the program he bagan as an experiment in the early 1990s. Cuba is one of the world leaders in urban farming programmes as shown in the video below (if you are unable to view this video via your RSS or email subscription please click through to TriniGourmet.com).

So what exactly is Urban Farming?

Again, from Wikipedia:

With all our government’s talk of ‘20/20′ and infrastructural development it appears the powers that be are more caught with the trappings of development than in offering pragmatic solutions to our daily problems.
What are your thoughts on urban farming? Do you have an urban plot of your own? Is this an idea that you think Trinidad could/would be ready for? Leave me a comment and let me know

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Bertie’s Trinidad Pelau (recipe)

Sarina — Wed, 17 Sep 2008 04:10:55 +0000

Do you know how long I have wanted to make this post? It’s absolutely criminal that I have dragged my heels on it as long as I have. Especially when I finished the video over 6 months ago! However now it is ready for it’s official TriniGourmet debut
My father’s pelau is (not surprisingly) my favourite and has been a staple over the long Carnival weekend in my family, for as long as I can remember.

Now my father is a man with a very narrow cooking repertoire, but what he does do he does well. You’ve already experienced his truly excellent pepper sauce, so why not give this one a try? This recipe is his as he gave it to me when I moved off to college

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Achiote

Sarina — Sun, 14 Sep 2008 04:57:30 +0000

(photo courtesy of Leonardo Aguiar. Originally uploaded to Flickr as Urucum (bixa orellana) seeds)

It was January of ‘07 when someone left a comment on this site asking what that odd fruit in the lower right hand corner of the Naparima Girls’ Cookbook was. Puzzled, and a little embarassed that I had never noticed it, I quickly got to work trying to find the answer. Fortunately, it was another reader who provided the answer.

Shortly after receiving this information I made a trip to the Port of Spain General Market and found a bottle of the stuff being sold by a local vendor who called it urucu (shown above). Excited I snatched it up and used it shortly after in a paella. Although it gave good colour, I could not discern any particular flavour that was imparted. To be fair the mixture was very liquidy and I wonder if maybe I literally got ‘watered down’ product. Annatto/achiote is such a fundamental base in Latin American cuisine that I find it hard to believe that this is what all the hype has been about. Especially, as I have very vivid memories of the vibrant flavours of the paellas in Venezuala. I think I may need to try another bottle of the stuff, this time purchased from a specialty store or something of the like. If anyone who is locally based knows a good source feel free to give me your recommendation

Hmm, I really should get around to posting that Market picture series though, I can’t believe it’s been almost two years! Oh well, at least on film food never rots

Note: This entry has been submitted to Weekend Herb Blogging, hosted this week by Gretchen from Canela & Comino

Advertisement: Order the Naparima Girl’s Cookbook : Trinidad’s #1 Cookbook now available with Express International Shipping!

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Top 5 Curry Recipes on TriniGourmet.com (September 2008)

Sarina — Fri, 12 Sep 2008 04:37:31 +0000

I love curries of every shade and flavour, however like most Trinis my default curry is the deep ochre Madras-style curry that is integral to the appearance and taste of local curried dishes. Although some of the below dishes do not come from a traditional Trinidadian culinary context, Madras-styled curries are what I used. A fusion of sorts?

	1. Trinidad Doubles - recipe Trinidad doubles is the ultimate local street food. It’s cheap. Usually hot/warm. Hearty. Filling. You can view the recipe here.
	2. Ultimate Curry Chicken - video Few chicken recipes are as embedded into a Trinidadian’s culinary psyche as curry chicken. In the following video Chef DEX (not connected to TriniGourmet!) offers an entertaining and informative approach to his “Ultimate Curry Chicken” dish. Watch and become a pro as you follow his very spirited step-by-step guide to preparing this local specialty in your home!
	3. Vegetable Curry In A Hurry - recipe This has to be one of my favorite recent recipes. Its twist (for me) comes from the addition of mango chutney near the end. This really gives it a sweet n savoury kick that is hard for others to put their finger on. You can view the recipe here.
	4. Coconut Chicken Curry - recipe I love recipes that come together in a flash with minimal prep and cleanup. This is one of those recipes and it was delicious! What is it with the combination of coconut milk and curry? You can view the recipe here.
	5. Curried Pumpkin and Rice (recipe) This dish came up as a whim on my part. I quite like it and think it makes an attractive side to a meat entr?ɬ�e. It’s also great all by itself (as I sometimes have it)

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Sarina’s Independence Day Coconut Sugar Cakes (recipe)

Sarina — Mon, 01 Sep 2008 18:54:47 +0000

Happy Independence Day to all the Trinis at home and abroad Even with all the negative headlines that bombard us on a daily basis, it’s hard not to feel proud of one’s land when one sees things like our recent showing at the Olympics. Surely we still have many problems to address but it’s nice to have a day when we can reconnect with why this is our land, and how we want it to develop.

It’s hard to imagine the rain and winds that are currently lashing the U.S. Gulf Coast and my hopes and prayers are that the damage will be as minor as possible. Here, it is a beautifully clear sunny day, just right for whipping up a batch of Coconut Sugar Cakes. I call these my Independence Day Sugar Cakes because I have foregone the traditional colors of pink and white, for our national colours of red, white and black. The results were so beautiful and delicious that I think even the most ardent purist would be won over For the ‘black’ I chose dark chocolate sprinkles, and can I say the combination of chocolate and coconut is out of this world!

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Ants in A Tree (recipe)

Sarina — Fri, 11 Jul 2008 04:29:04 +0000

I first learnt of this recipe via Sara Moulton’s excellent (and now defunct) Food Network series “Sara’s Secrets”. It was my first introduction to the culinary history of Singapore, and I’ve been hooked on learning as much as I can ever since. Much like Trinidad Singapore has been a melting pot of cultures, and these influences are reflected in the local cuisine.
This particular dish, Ants in a Tree, gets its name cos the ground meat separates to resemble ants, against the cellophane noodles. Now, I hate ants but I give this dish two thumbs up! The original recipe used pork, but I substituted with ground beef. Ground chicken would also be quite delightful I’d wager
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Jamaican Sunday Lunch

Sarina — Sun, 08 Jun 2008 04:40:15 +0000

Growing up, one of the things that I gradually began to realize set me aside from my friends and classmates was the fact that in my house Sunday lunch was never a ‘Trini’ affair.

Roasted Chicken, Rice and Peas, Boiled Plaintain (shown above) replaced my neighbours’ fare of Stewed Chicken, Callaloo and Macaroni Pie. Although I eventually became familiar with Trini Sunday lunches in their many varying (yet oddly similar) varieties the above will always be my sentimental fave mmm perfection

Slowly but surely I am trying to get my mom to share my recipes with those on here who have clamored to learn more… as soon as I do I will let the posts begin!

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Lucozade

Sarina — Sat, 07 Jun 2008 04:07:05 +0000

Going through the photos I’ve taken over the past year, including my period without internet activity I came across this photo of a Lucozade bottle. A local drugstore was giving them away for Father’s Day 2007. Yes, random I know My first instinct was to check the expiry date… to my surprise it was still good!

To those who don’t know, Lucozade is the British ‘equivalent’ to Gatorade. And although I now prefer Gatorade, Lucozade will always have a sentimental place in my heart as I grew up on it. I can’t say I’m a fan of Lucozade’s new bottle and design, but maybe this is what the ‘kiddies’ today find appealing?

Growing up Lucozade was symbolized by the hella-fine British decathelete Daley Thompson (only one of the greatest athletes/medalists ever), who appeared in a series of ads for the beverage.

Recently, I found one of the ads on YouTube… I know this will bring back the memories for many a Trini

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Sarina’s Oatsy Orange French Toast (recipe)

Sarina — Thu, 29 May 2008 01:31:08 +0000

Well here it is, my first entry to a food event since my ‘hiatus’. Color me all aflush with nervousness and excitement! One of the things that I love about this food events is that they push me into new creative areas where genres and combinations of food are concerned My concoction this time around, Oatsy Orange French Toast, was inspired by the requirements for this month’s Breakfast Remix.

With those parameters in place I started going through my recipe database. It wasn’t long before a recipe for Oatsy Orange Bread caught my eye… hmmm oats, orange juice… this could easily turn into an interesting batter for a French toast! I moved into the kitchen and threw some stuff together. The verdict? Yum! The orange juice combines with the almond and vanilla essences to create a very light, flavourful aftertaste, and the oats add an extra toastiness to the ‘crust’. I tend to eat my french toast with nothing more than a light sprinkling of brown sugar, but there’s no raeson why this can’t be turned into an IHOP worthy dessert creation complete with whipped cream, shaved nuts and syrup…. MMMM!!!!

Sarina’s Oatsy Orange French Toast

Makes 4 slices (serves 2)

INGREDIENTS:

2 eggs
1 heaping tablespoon quick oats
1/3 cup orange juice
1/2 teaspoon ground cinnamon
1/2 teaspoon almond essence
1/2 teaspoon vanilla essence
1 teaspoon sugar
1 tablespoon margarine or butter
4 slices bread

METHOD:

1. Whisk the eggs in a shallow bowl until foamy.

2. Whisk in the oats, orange juice, cinnamon, almond essence, vanilla essence and sugar until well-blended.

3. Melt the butter in non-stick pan over medium heat

4. Dip the bread slices in the batter on each side (spoon some of the oats over the top if necessary)

5. Cook, flipping once with a spatula, until golden brown on each side, about 4 minutes total.
6. Garnish as desired

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Taste of T&T 2008 - A Fabulous ‘Taste’ (article)

Sarina — Tue, 27 May 2008 05:35:15 +0000

Hey everyone Taste TnT was a blast! I’m still going through and assembling all the pictures and videos that I took. Until then enjoy this 3rd party account

The following appeared in the Trinidad Express and is being archived here for posterity in case the original link ever expires.

A fabulous ‘Taste’
Thousands flock to food festival

by Kristy Ramnarine

Monday, May 26th 2008

HOT MOVES: Chef Mario Hernandez of Chilli Pepper Restaurant
prepares chilli peppers during Taste T&T on Saturday night.
Photo: DEXTER PHILIP

Thousands headed to the Hasely Crawford Stadium, Port of Spain, at the weekend for the annual Taste T&T Culinary Festival, which was officially opened by Tourism Minister Joseph Ross.

Now in its fourth edition, the festival continues to grow attracting food lovers not only from the country but from other parts of the globe as well.

Designer Brian MacFarlane again left patrons in awe with his nostalgic Caribbean days of the past. Tents, which featured the various cuisines of the country’s top chefs, were turned into white buildings resembling those of colonial French designs.

Vintage cars and white lanterns only added to the ‘ole time’ atmosphere making one feel as though they were actually in a movie about Cuba.

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