San Antonio Green Market (A post for me.)

Start Time: 4:50pm

Warning: Feels. Don't read... Just skip the long essay before the pictures.

I've been lacking in motivation and inspiration recently. It's very unfortunate that sometimes I allow my emotions to get the better of me, and when one part of my life is not perfectly dandy, it influences the others. It shouldn't be that way and I shouldn't mix matters. Besides, food is supposed to be my escape; it has always been my happiness... When did that change? I don't think it necessarily changed, but maybe I've just been down. Don't get me wrong, I haven't been unhappy or anything... But I have been less than content. A big part of it has been my confusion about numerous aspects of my life. I don't know why but it seems almost impossible to make a decision. It feels like a burden, a simple thing such as a decision. Other than being confused, I've been a bit disorganized, which has perpetuated the feeling of confusion and demotivation. I need to reorganize my life, make it all make sense again, but it's harder to do that than I thought. Or maybe it isn't hard and I really am not trying enough. I'm sure telling myself than I'm no good at cooking or writing or work or anything else, isn't helpful or conducive to my goals.
I have been looking for inspiration however, and decided to go to the market - something I have been putting off for a very long time. What I didn't realize is that I was looking in the wrong places for inspiration and motivation. I cook and I eat because food is something I love. Yes, I may see some fresh vegetables at the market and become excited. I may even think of all the great things I'd like to make with it. But, at the end of the day, when I'm home and in the kitchen, looking at those ingredients sitting on the table will not make me cook. I will only cook when I want to, and when I realize that just the simple act is going to make me feel good - happy, inspired, motivated.
While writing this post (at this very moment) I just thought about something that's related, if even in the slightest. A couple weeks ago, I was cooking, and a lot too. I tried new recipes, some of which I was dissatisfied with, but I tried. Some of those, were not for me. And that was a lot of motivation - to actually do it. I love creating something that makes someone happy or feel good, if only for a moment, and if even they forget by the next day. But, then I stopped. Not because I couldn't, not because there wasn't anyone to cook for, not because the food was inedible. If I knew why, I could say it... but I'm not so sure. And that's a real problem for me - never really knowing what's wrong, so not knowing how to handle/fix it. It's a problem I've had for quite a while but I still haven't figured it out.
My mind is far off now. I've been trying to write this post for two + hours now and I keep stopping and starting. And every time I stop, I lose my train of thought. I anticipated having trouble writing this post (I mean, I have been lacking motivation), hence the start time recording. I haven't been writing because I have no clue what to say (though according to this post, it's a lot). But with reference to food... I feel like I can't write... I have ideas, I know what I would potentially like to say, but I just can't communicate it. That's the main reason for my lack of posts as well as the briefness of the two recent posts.
By now I've forgotten half the things I need to say, changed my mind about some of it, and have been a bit repetitive, so maybe I'll close this one off. The point of this was for me to attempt to understand (however little) how I feel/think by writing a bit about it. I may read this post again (and maybe again) and hopefully realize how ridiculous the way I've been feeling is, and maybe I'll realize (more so) that the solution is to suck it up and make things brilliant again. The bad news that I received recently - I didn't mention it here - shouldn't dictate my pace or my worth and abilities. It shouldn't and it won't. Better things!

(Click Photos To Enlarge)

Back to the green market.
There wasn't as much variety as I expected (with regard to vegetables and fruit). It may just be the day that I went because there are different (more) vendors other weeks. The San Antonio Green Market is open every Saturday from 6a.m. to afternoon. Here's a little information from their Facebook page:

Green Market offers a mix of fresh produce (including unusual indigenous fruits, vegetables, herbs and seasonings), specialty foods (pastelle, payme, cocoa powder, goat's milk) and artisanal items (wooden bowls and platters, handmade soaps etc), which may vary from season to season. 

Enjoy food and beverage (hot or iced coffee, fresh juices, currants rolls or pies) in a shady spot where you might meet friends or lime for a moment. A Nature walk is included for the more energetic or children. A carpark is also provided.

My favourite part of the market was the setting. It was so calm and pretty, a great place to relax and have breakfast (arepas, empanadas, local delights: bake and saltfish/chokas etc.), and pick up some goods while you're at it.

End Time: 8:36pm

Friday Lunch at Jaffa

It hadn't occurred to me until yesterday, just how long it's been since I've written... anything. That also means I had completely forgotten about lunch at Jaffa, and only remembered to write about it when I did the brunch pictures post. I didn't take many pictures for this visit either, but, I will most definitely be returning, and will get pictures then. Their international lunch buffet goes for $190.00 TTD tax inclusive, which includes wine and coffee/tea. On Fridays, however, it includes sushi!

Here are some of the things that were available:

Potato-Pumpkin Soup

Shrimp Bique

Beef Empanadas

Baguettes

Three Other Types of Bread

(and butter)

Sushi (5+ types)

Sashimi (tuna and salmon)

Mussels

Shrimp Cocktail

Crab Salad

Deconstructed Garden Salad (including olives, croutons, mushrooms etc.)

Mediterranian Salad

Sundried Tomato Pasta Salad

5+ Dressings

Cold Cuts (ham, turkey etc.)

5+ Types of Cheeses (and crackers)

Chicken Liver Pate

Fried Rice Pilaf

Steamed Vegetables

Snapper (can't remember the preparation)

Tandoori chicken

Linguine Pie

Pork Loin

Beef Tenderloin

Ice Cream

Creme Caramel

Creme Brulee

Chocolate Mousse

Coconut Mousse

Gateau Opera

Carrot Cake

Cheesecake

Sponge Cake

Brownies

Eclairs

Profiteroles

Red/White Wine

We obviously would not have been able to try everything, but all that we did, were great. Their (hot) lunch station isn't my favourite part, to be honest, but some of the options are quite brilliant. The tandoori chicken was delicious, and my sister tried the fish which she said was wonderfully textured and flavourful. The sushi was good as well... Not the best, seeing as it's not their specialty, but definitely good. My sister was a bit too excited when she saw the sushi and filled up on that a little too early. It may also be because it was her first visit there and she wasn't sure how to pace herself well. She also took some soup at the beginning which she could not finish. I've never really been quite impressed with their soup. It's okay, just a bit too strongly-flavoured to be a starter. The cream based soups are far too intense unless you're also taking bread for dipping. Eating it as is hasn't been the best idea yet... but I've only tried few of their soups, so I cannot make a generalization. I will be returning for afternoon tea this week, I'll post some pictures then!

Brunch at Jaffa

Mussels (with pico de gallo and tamarind sauce),  BACON,
shrimp, vegetable samosa, breakfast sausages, chicken drumettes, beef turnover.

(Click Photos To Enlarge)

My sister and I decided to visit Jaffa for brunch last Sunday (again), and it was, as usual, quite lovely. The options weren't as much as their holiday-brunches but it was still A LOT. Unfortunately, I forgot to get a picture of the lunch station. But, I did manage to get a few of the other parts. I love having brunch (lunch and tea as well) at Jaffa and I'd definitely recommend it. We always have a really good time.

Juice Bar

Cheese Plate - Crackers - Pate

Chicken-Brie Soup

Dessert Station

Cutest little tarts!

Beautifully-textured Chocolate Mousse

I don't know why I've been neglecting my blog so much lately... I feel like there's so much to say but I don't know how to say it. I've also been lacking in a bit of inspiration and motivation. I really need to find those back. I don't like the feeling.

Summer To-Do List

There's no point in apologizing to my blog or readers (or lack, thereof) about not blogging in a while because we all know that things happen, and sometimes there are things that are just a little more important. To be quite honest, blogging is not a priority for me, it's something I simply do whenever I feel like it, because I enjoy it. It may potentially be more of a priority in the future, just not now.
So, "Summer" is upon is. "Summer" because the season does not exist in Trinidad, but the time period itself is established as Summer. I, as most other people, make so many plans for Summer and then get caught up (sometimes being lazy) and  hardly do any of it. My plans usually include learning new things, going new places, reading new books, all of which I still would like to do when I can, but this time, it also include lots of new recipes. There are quite a few things that I haven't made, or haven't made satisfactorily, that I would like to practice this Summer.

Included in my list of new things to try are:

Macarons, in as much flavours as I can manage to make at once, and how about those cute burger macarons?!

(source)

(source)

Coq au Vin (I'm quite interested in French Cuisine.)

(source)

Profiteroles!

(source)

Homemade Ice Cream (with fabulous mix-ins)

(source)

Just as a little reminder to myself of some things to make, the plan also includes:

• Croissants
• Pepperpot
• Japanese Cheesecake
• (Good) Hummus
• Cioppino
• Fudge (lots of flavours)
• Duck a l'Orange
• Jambalaya
• Soft Pretzels
• Homemade Mozzarella (and some other cheeses, including paneer)
• Marinara (must perfect it) 

Of course, it's not limited to those things listed here. There are many other things I'd like to try including lots of traditional international dishes. I'll be getting started a.s.a.p. and hopefully sharing all the lovely things, here (and with friends), along the way!

The source link under the photos will lead to the recipes for the lovely dishes displayed in this post; be sure to check them all out!

I also have this plan that I'm working on, hopefully, I'll get my family to participate and help me, and maybe some other relatives. I can't eat everything I make, if I make everything I'd actually like to. However, I do need the experience (the joy of cooking is a plus) and practice with new and even old dishes. So, the plan was to offer my services - if someone buys some ingredients, I'll cook them whatever dish they request. That way, I get the experience, and people get food since sometimes people don't like cooking, aren't very good at it, or simply don't have the time. Sounds like a good plan to me, but we'll see how it plays off. I'll also buy some new ingredients I have not worked with yet, and experiment with it.

Regardless, I'll be doing what I love and practicing until I start my culinary courses in September (which I'll continue to work hard for).

Lunch at Chaud

Spontaneity sometimes results in brilliant experiences, such as it did this week when my sister, brother and I decided to have lunch at Chaud. Chaud (as most of us already know) is a fine dining restaurant located on the corner of Dundonald Street and Queen's Park West. Khalid Mohammed has indeed made a name for himself in Trinidad and Tobago, and other parts of the world. He is often well received and with good reason. Dining at Chaud (and Chaud Cafe) is always a grand experience, and I will definitely be returning again and again. I am yet to try Chaud Creole, but rest assured, I will be there soon.
For lunch, along with their a la carte menu, they also have a prix fixe menu with numerous selections, and quite affordable. My brother, sister and I each had something different, all of which were incredible.

STARTERS:

Tarte Flambe
Tomatoes, Olives, Onions, Fines Herbes, Sauce Mornay

Seared Scallop & Crispy Pork Belly 
Shaved Brussels Sprout, Pear Chutney, Honey-Sherry Wine Gastrique

Soup: Mushroom Veloute, Parmesan Panna Cotta, Basil Oil

MAIN COURSE:

Chicken Fried Steak
Pan Gravy, Mashed Potatoes, Slow Cooked Greens, Sweet Corn Succotash

Pinot Noir Braised Duck Legs
French Lentils, Roasted Butternut Squash, Beets, Cippolini Onions Agro Dolce

Seafood Jambalaya
Shrimp, Fish & Mussels with Andouille Sausage, Sweet Peppers & Rice

DESSERT:

Peanut Butter Pecan Pie
Salted Caramel, Honey Ice Cream

Apple Beignets
Cinnamon-Sugar, Butter-Bourbon Sauce

Chocolate-Espresso Mousse
Phyllo Crisps

Cubanelle Pepper Pesto

I recently took a trip to the grocery store with the intent to buy some things that I just cannot remember at this moment. However, I did come across these lovely peppers that I have never tried before. It just screamed pesto, to me.

They were cubanelle peppers which is a variety of sweet (mild) peppers, similar in taste and texture to bell peppers. However, its walls are slightly thinner than the bell peppers which makes for faster cooking. I roasted these peppers in the toaster over for a short time, then made the pesto, and tossed it with some pasta. Pasta is definitely one of my favourite ways to eat pesto.
I also used some basil in this pesto, but not enough to overpower the peppers. Using little is important since basil has a very strong flavour while these peppers are quite mild.

Sweet Pepper (Cubanelle/Bell) Pesto

Ingredients:

• Two large Peppers (about 250g in total)
• 1 C. loosely packed Basil
• 2 medium-large cloves Garlic
• 1/8 C. favourite Nut, toasted (optional)
• 1 oz. Parmesan Cheese
• Sea Salt and Black Pepper, to taste
• Olive Oil

Method:

1. Roast the pepper on medium heat in the oven until soft and slightly charred.
2. Remove stems and seeds of the peppers and slice into a couple of pieces.
3. In a food processor or blender (I used the Magic Bullet), pulse garlic with a few drops of oil until it is a fine paste.
4. Add peppers, basil, nuts, a little salt and pepper, and parmesan. Drizzle olive oil as you blend mixture into a smooth paste/sauce. 
5. Adjust seasonings to taste.

I used this pesto in a light but tasty pasta dish. I sauteed some polish sausage slices in a little butter, added some farfalle and the pesto, and topped it off with some tiny feta cubes. If serving the pesto with feta, remember it's a salty cheese, so use salt sparingly in the pesto.

It was quite good. Light and clean tasting, but still filling.

Homemade Ricotta

A good friend of mine celebrated her birthday this month. Sometimes shopping for people or deciding what to give them as a present, is quite difficult. But everyone eats. And almost everyone finds great joy out of doing just that. Acknowledging that fact as well as my love for food, the only appropriate thing to do was cook her a meal. She has had a slight craving for Baked Ziti recently. I have never eaten nor made that dish before, but I decided to try for her anyway. I also baked a carrot cake with coconut cream cheese frosting and some shortbread cookies. I'll talk about those later on.
For the Ziti, since I had an exam, I made it shortcut. I used a canned tomato sauce, a few fresh herbs, some mushrooms and three types of cheeses (New Zealand cheddar which is most common in Trinidad, Parmesan and Ricotta). However, I did make the ricotta from scratch... sort of a personal touch.
It's actually surprising how simple it is to make ricotta. It's obviously not the sheep's milk whey type of ricotta, but it tastes great, and it's not full of chemicals or preservatives. It's a whole milk homemade variety using cow's milk. Traditional ricotta uses the leftover whey from making other cheeses. However, this type uses the actual curds gathered and the whey is leftover.

Homemade (Whole Milk) Ricotta

Ingredients:

• 1 Liter (32oz./4 cups) Milk
• 2 Tbsp Distilled White Vinegar/Lime Juice
• (optional) 1/2 Cup Heavy Cream
• 1 Tsp. Salt

Method:

1. In a medium pot/saucepan, heat the milk (and heavy cream, if using) on medium low heat, stirring occasionally to avoid scalding the milk. If the milk scalds, the ricotta would have a burnt smell that isn't very pleasant.
2. JUST before the boil, remove milk from heat and stir in salt. It is important to heat the milk enough so that it curdles properly but not too much that it scalds. It's not as complicated as it sounds. However, if you want to be exact and use a thermometer, 180º F is about what you're looking for.
3. Allow to sit for 10 minutes to an hour. 
4. Line a colander/strainer with cheesecloth or some fine-meshed cloth and remove curds from liquid with a slotted spoon. Leave the liquids to drain for 30-minutes up to a few hours, depending on how dry you want it. To speed up the process and to get a firmer cheese, gently squeeze the liquid occasionally. 
5. Store cheese in the refrigerator and use within the week. 

Hopefully she enjoyed the meal, and I'll definitely be making some more soon to make homemade ravioli. This recipe can easily be doubled or tripled depending on how much cheese you need/want. 

Trinidad Callaloo

One great thing about living in Trinidad and Tobago is the fabulous local foods. From "Doubles" to "Pelau" and everything in-between, you are bound to adore at least some of it. There are quite a lot of foods from Trinidad and other Caribbean islands that I absolutely love, and others I pretty much can't stand. However, my taste has evolved over the years and continues to evolve.

One dish that I thoroughly enjoy within recent years is "Callaloo". Callaloo is basically a type of soup (though it is not often considered so, locally) that is mainly comprised of "dasheen bush" or taro leaves, ochroes or okra, seasoning, and in some cases, coconut milk. It is more traditionally made with coconut milk, but many prefer it without this ingredient. Sometimes it is also made with seafood or salted meats (such as pig tails) to add a different level of flavour. (I prefer the plain.)

I am almost ashamed to announce that though I have consumed so many different callaloos, I am yet to make my own. It was somewhat an intimidating thing for me. In fact, I am quite nervous about preparing a lot of local dishes, particularly because of the high expectations I have for these dishes. Callaloo is actually not difficult to make however, so don't punk out like me.

Here's a video tutorial via Caribbean Pot which is a site I really like. The author features lots of great recipes from the Caribbean islands including that of Trinidad and Jamaica. He offers video tutorials on YouTube as well as written recipes on his website. Check him out!

Callaloo is often served over white rice or with casserole dishes such as macaroni pie, corn pie or coo-coo. (I'll write more about those later.) However, I prefer a big bowl with just a spoon and maybe a little pepper! While callaloo is not aesthetically appealing, your taste buds will surely not be disappointed. So try making your own, if you haven't already - it's healthy, easy and delectable!

Rocky Roads

Cooking isn't always perfect. Sometimes it's really terrible. Sometimes bad things happen to good people! That last part was probably a little dramatic but I've always been quite critical (of myself), and when mistakes happen, my emotions (about the mistake) tend to spiral out of control, sometimes.

While making pies recently, I had a little leftover dough and decided to use it to make a jam tart. However, I did not take the time to properly seal the dough and a lot of the jam spilled out. It was pretty much a disaster. As you can see, the jam caramelized quite a bit. However, there was still a bit of jam in the pie and without the mess around it, it was not bad at all. I did attempt to look on the bright side for this particular situation. The jam inside was also exposed to the heat (since it wasn't sealed) and the texture changed completely. It had a chewier, taffy-like texture that I actually quite liked. I'll probably be paying more attention to these fine details next time, even if it's just a by-the-way dish.

It's difficult when we make mistakes. It does not necessarily have to be with regard to food, any mistake, some of us struggle, more than others, to regain our courage to continue. It's extremely demotivating and feelings of failure sometimes overwhelm us. I think I used to have a hard time dealing with mistakes of any kind. However, I have been learning to change that mindset, and react differently to mistakes. It happens. It's inevitable. I'm trying this new thing where I learn from my mistakes and try again until I get it right. I think that's pretty great...

Afternoon Tea

4pm always seems like such a wonderful time to have tea. It really is the perfect time of day. After work, time to relax and unwind. Why not? And nothing's better than a cup of tea to make you feel at ease.
Felt a bit snackish recently and bought a little treat from The Happy Gourmet at Valpark Shopping Plaza. It's a new gourmet store in the East (FINALLY!), that's well stocked and quite reasonable. I bought my snacks and had the leftovers next day with some tea.
I don't have the time for making homemade treats these days since exams are near. Tea is also great during studying or when you're on a break and just need to ease your mind.