Skip to comments.Monthly Cooking Thread - August 2021
Posted on 08/01/2021 8:51:16 PM PDT by Jamestown1630
I recently made the acquaintance of a lovely lady from Trinidad, and became interested in the culture of her country.
The favorite street food in Trinidad is called ‘Boubles’. It’s a piece of fried flatbread with spiced chickpeas and various condiments on top – including the Green Sauce/Seasoning that is ubiquitous in the food of the Islands.
The dish is very influenced by the historical Indian presence in the Islands, and it gained the name ‘doubles’ when it became a street food, and people asked for an extra piece of the fried bread -'can you double the bread?'.
Here, from the YouTube channel ‘eatahfood’ is Chef Brigette Joseph showing how to make Doubles:
The Green Seasoning is essential to almost any meal in many parts of the Caribbean. You can buy it jarred, but like anything, it’s much better made at home. Here, from ‘Cooking with Ria’ is a video on how to make it:
I first heard the original Trinidad Steel Band back in the early 1970s, when they were playing on actual refuse steel drums. Nowadays, a shorter more sophisticated drum is used. Here’s a video showing some of the history of the instrument; and then the Dover High School Steel Band playing on the more modern ones:
This month: Trinbago Street Food; and some Music.
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OOOPS! That should be DOUBLES!
I guess my eyes ain’t what they used to be...
I have never had any of their food before.
Lemon Pound Cake Bars
For the bars
2 cups (240g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (226g) unsalted butter
2 cups (400g) granulated sugar
4 large eggs, lightly beaten
zest of 2 medium lemons (about 2 tablespoons)
juice of 2 medium lemons (about 1/3 cup)
For the glaze:
1 cup (110g) confectioners’ sugar, sifted
2 to 3 tablespoons milk
To make the bars:
Preheat oven to 375°F. Grease a 9”x 13” baking pan.
Whisk together the flour, baking powder, and salt. Set aside.
Place the butter in a large saucepan.* Melt over medium heat. Remove from heat.
Stir in the sugar, followed by the eggs, mixing well after each addition. Then add the flour mixture, and finally the zest and juice, mixing just until combined.
Transfer the batter to the prepared pan, and spread it evenly.
Bake 35 to 45 minutes, or until the top is golden brown and a pick inserted into the center comes out clean. Cool in the pan on a wire rack.
To make the glaze:
In a small bowl, combine the confectioners’ sugar and 2 tablespoons of milk until smooth. If necessary, add more milk (about a teaspoonful at at time) until the glaze is the desired consistency. Drizzle the glaze over the bars.
Allow the bars to cool completely before cutting into bars.
*A 3-quart saucepan like the one linked below works well for the volume of the batter.
Your Lemon Bars look good.
But I suspect that you have had some Indian influenced food before.
Very little food is solely indigenous to any one place. Food, like people, is all ‘mixed-up-and-turned-around’.
When I think all things Caribbean I think JERK! I love jerk spices, My buddy fro St. Lucia says I am more Caribbean than Caribbeans because I eat jerk everything. Will have to try this Trinidad recipe.
Post a Jerk recipe. I’m not a big meat eater and haven’t had that - but when I have meat, I like it spicy.
A quick nobake, rich chocolate torte with a touch of rum......or use orange flavors if you don’t imbibe.
Chocolate Truffle Torte
2 tbsp butter
appr 7 Graham crackers
lb dark chocolate
4 tbsp glucose syrup
4 tbsp rum
a pinch of salt
2 1/2 cups double cream (heavy cream)
1 tbsp cocoa powder, to dust
INSTRUCTIONS Line a 23 cm cake tin with baking paper, but grease it too or spray. Gently melt the butter or dairy free spread in a small pan.
Crush the biscuits in a bowl then pour in the melted butter and mix well before spreading over the base of the tin in an even layer.
Break the chocolate into squares and put them in into a heatproof bowl, with the liquid glucose and rum. Place the bowl over a pan of gently simmering water (make sure the base of the bowl doesn’t touch the water or the chocolate could seize). Leave it until the chocolate has melted. Stir it then take it off the heat and leave it to cool a little. Remember to use an oven glove.
In another bowl beat the double cream just beginning to thicken, then fold half into the chocolate mixture, then fold that mixture into the rest of the cream. When it is blended and smooth, spoon it into your prepared cake tin. Tap the tin gently to even the mixture out, then saran and chill overnight in the fridge
Just before serving, run a warm knife round the edge of to loosen and remove carefully.
Dust with cocoa powder before serving. Serve with berries and whipped cream (or coconut cream).
What’s glucose syrup? Never heard of that before!
I had never heard it mentioned either.
That photo is making me very hungry. Looks seriously delicious. I just had naan tonight with hummus & it looks similar.
Me want lemon bars right now. Me have none😿
From what I’ve read it sounds like corn syrup with added sugar??
I guess that, strictly speaking, it depends on what it’s made from.
But I’d certainly try Karo in the recipe.
Karo is the the only thing that would fit but with a bit more sugar??
Depending on how the Green Seasoning is made, it might be a lot spicier than your usual hummus :-)
I’m not sure. I can’t imagine that wheat, potatoes, or other less-used things would make a glucose syrup sweeter than corn; but I’m not a chemist. Just experiment- I bet that recipe would turn out great anyway :-)
Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.p. 21 https://en.wikipedia.org/wiki/Glucose_syrup
Difference Between Glucose Syrup And Corn Syrup Here are some differences between glucose syrup and corn syrup
(I don’t know of any health benefits of cane sugar - but it sure makes some recipes taste good :-)
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