Joshua's on the Corner

Once again, I have neglected my blog. Christmas is near, work has been hectic, and I have been tired. Even though I may have been cooking (and obviously eating), I have not made the time to write about any of it. Maybe things might pick up in the new year. It's quite weird to say that... this year just disappeared so quickly. One new place I've tried recently for dinner is Joshua's on the Corner (Corner Tragarete Road and French Street). 
Though the restaurant is quite small, it's more cozy than clustered. The glass doors and windows also make the space seem larger. The food was priced quite reasonably and tasted good. However, I cannot claim that it was particularly special or superior in taste or quality. The portions were quite large though, and the service was impeccable!

They were very attentive and anything we asked for, we were very well responded to. And how cute that they just put a little piece of parsley on everything to make it "look nice", even the little extra butter we requested. It's especially a nice place to have lunch if you work in the area. I was informed that they also offer breakfast. Maybe I might try them for breakfast; the service, if anything, was worth it.

Italian-Themed Dinner Party

This morning my sister and I were trying to figure out what we wanted to have for dinner. I knew I had a bit of leftover cheese and grapes in the refrigerator so I decided on making an antipasto platter. From there, our Italian-themed meal turned into a bigger deal, and out came a little dinner party for five! We were a little more busy eating than taking photos, unfortunately. However, the dinner party was a success; everyone had a laugh and a brilliant meal.

Well, we started off with beer and wine!

Then we continued with the antipasto (and more wine)!
It consisted of some crackers, olives, grapes, apples, kiwis, gouda, extra sharp aged cheddar, smoked ham, chicken ham, salami and a chickpea salad with feta.

Then we moved on to the main course which consisted of a mixed mushroom and scallops risotto as well as some homemade thin-crust pizza.

We ended our party with individual affogatos, which I think was a pretty fantastic finish! The great food and great company was a lovely way to spend a Friday night.

Dinner at Joseph's

It's been more than a week since my visit to Joseph's, but this post is necessary. I've been wanting to visit for some time; I just couldn't seem to get around to it. It's a good thing I did though, it was brilliant!

It seems like Joseph's is somewhat of a forgotten treasure. The restaurant is beautiful, the staff is friendly and the food is fantastic. The prices are reasonable as well. For those reasons, I'm confused as to why less than five tables were occupied during my visit on a Friday night! How could that even be? The people who were there appeared to be regulars. I can see why. I'm not sure why it is far less popular than I expected. Maybe it was an off night and they are usually packed. Who knows? I will find out however, I can guarantee that it was not my last visit.

Meatless Monday: Vodka-Cream Pasta

(I know it's not the best photo but I made it on a whim, and I was hungry!
Okay, it's a bad photo! lol)

It looks like regular ol' pasta, doesn't it? There's something special about adding alcohol to dishes. The taste is never distinct but the flavour is incredible. Vodka-cream pasta is one of the first pasta dishes I've made, and one of the best. It's quite simple to achieve such impressive flavour as well.
The first recipe I used was more of a guide, like a lot of the recipes I try (except baking). The sequence of steps in particular was a little different for me, similar to the second recipe I found. And if you're pressed for time, you can even use (good quality) canned pasta sauce, and you can have a fabulous meal in 10-15 minutes. Just add a little pasta sauce, vodka, butter and cream, and simmer until your pasta is cooked. Add the pasta to the sauce, top with a little parmesan, and ready! Some fresh basil, or other add-ins such as veggies or protein would make this even more hearty (and delicious)!

Rasgulla (Two Ways)

Rasgulla is a popular Indian sweet that is enjoyed in Trinidad, mostly during Diwali and for other Hindu celebrations. However, in different parts of the world, similar things are known by different names, and different things are known by similar names! I decided to make them both!

In India, the traditional Bengali sweet known as rasgulla is made using a ball of curdled milk (paneer) and cooked in a syrup (which it is also served with). In Trinidad, this sweet is commonly known as rasmalai. In India, rasmalai is again something different. It's similar to rasgulla but it is served in a cream syrup instead of a regular water-sugar syrup. 

Traditional Bengali Rasgulla

Traditional Rasgulla

• 1 Litre Whole (Full Cream) Milk
• Juice of 1 Lime
• 3 Cups Water
• 1 Cup Sugar
• Few pods of Cardamom

1. First, make the paneer. In a medium saucepan, bring the milk to a boil. Just as it starts to boil, add the lemon juice, stir and turn off the heat. The curds will begin to separate immediately. Allow the curds to separate for 5-10 minutes. After this time, strain the curds into a colander or a sieve, lined with cheesecloth. Rinse the curds to remove the lime. Squeeze excess water from the paneer curds and allow to drain for about half hour to an hour. 
2. Secondly, after the paneer has drained, prepare the syrup. Bring water to a boil and add the sugar and cardamom. While this is boiling, make the rasgulla balls.
3. Knead paneer for 5-10 minutes until it forms a smooth dough. Separate and shape into small balls (whatever size you like) as it will double in size as it cooks. After the balls are made, carefully add them to the syrup. Cover and cook for about 6-10 minutes, then remove from heat. 
4. Allow syrup to cool, and refrigerate (balls and syrup). The rasgulla is now ready to be served!

Trinidadian Rasgulla

In Trinidad, what is known as rasgulla is a dough made of powdered milk and a bit of flour, fried and then added to the syrup. This is traditionally known as gulab jamun. What we know as gulab jamoon in Trinidad is actually something different, again. 

I actually had never tried (eaten or made) rasgulla before this, so I had no idea what to expect. But, most recipes are quite similar, once you get the name right!

Shubh Diwali

Baiganee | Kuchorie | Pholourie
Mango Chutney | Pommecythere Chutney

Shubh Diwali/Divali/Deepavali to the Hindu Community! While I can't claim to be a very devoted Hindu or anything resembling it, Divali is part of our culture in Trinidad and Tobago, and if you're anything remotely close to a Hindu, it's a reason to celebrate. Even if you aren't, visiting friends and indulging in curry, roti and sweets is a must!

Deya

Diwali is known as the Festival of Lights - thousands of deyas are lit nationwide in celebration and to illuminate what is known as "the darkest night" (of the year). There are many stories that have been told of the origin of Diwali.

On the first evening of Divali, many Hindus will light a single lamp, a diva (deya), and place it in front of the house. The second day of Divali is called Narak Chaturdashi. This day celebrates the victory of the god Krishna over the demon Narakasur. - Dilip Kadodwala ( in "Divali")

Laskmi Mata

In preparation for Diwali, Hindus are required to thoroughly clean their homes in order to welcome the goddess, Mother Lakshmi. It is the most widely celebrated Hindu festival in Trinidad and Tobago. For weeks leading up to the festival, Hindus also abstain from meat, alcohol and sometimes salt. 

On the day of Diwali, Hindu's homes' are filled with the aroma of traditional and local East Indian dishes, sweets - particularly parsad - and the smell of burning ghee as Diwali pujas are conducted. Trinis love holidays for the good food more than anything else, I think.

Parsad, Barfi, Kurma

Ladoo

Sweets parceled to be shared!