Abercrombie Tea House

Wednesdays are the usual tea days and though I visited Hilton today for afternoon tea, I won't be writing about that visit myself. My favourite tea buddy will be writing it for me (he seems to have strong feelings about it, lol). For today, I'll write about my visit to the cutest little tea house located on the St. Joseph's Convent, Port-of-Spain, compound. The public entrance (and easier parking in the street) is located on the road behind the school: Abercromby Street, as the name obviously suggests, just North of Park Street. They carry an assortments of SMAKS Bespoke Teas as well as regular teas such as Lipton, and they serve them all day, Monday-Saturday! So, you don't always have to wait for afternoon tea, or Wednesdays/Fridays, depending on where you're going. They also serve an assortment of baked goods including scones and cheesecake, as well as pastas and sandwiches. It's more than just a tea house, it's like a little cafe!

The atmosphere at Abercrombie Tea House is quite friendly and welcoming, beautifully decorated, and the service is great. The teas and the sweets were quite delicious. Unfortunately, they had no clotted cream, but the cranberry scones were yummy on their own; I love dried cranberries! I have not yet tried their food, but it's definitely a place I would soon be returning to. Oh, and free Wifi!!!

Oh and they had the cutest tiny utensils too!

The entrance makes you feel like you're entering a secret club!

Meatless Monday: Hasselback Potatoes

I've been quite exhausted recently. I'm not sure if the stress at work is catching up to me or if it's something else, but I need to find a way to get back to myself.  Unnecessary information. The point is, I decided to make something really easy and with whatever I already had in the fridge. It was already so late when I decided to cook so easy preparation was key for me.
Potatoes seemed like an easy, fast choice, and the leftover sour cream in my fridge was calling my name. I love sour cream, it's definitely one of my favourite condiments, if you'd call it that. I can have sour cream on sandwiches, chili, tacos, potatoes, mixed in dressings... anything! I decided to make these simple loaded hasselback potatoes.

They were made with a mixture of salt and pepper, butter, cheese, garlic, oregano (would have preferred rosemary but had none) and red pepper flakes. I topped them off with some sour cream and they were great!

No clue why these were all so blurry.

Here's a recipe for hasselback potatoes. 

It's more informative than I would have written myself.

Also, it's late and I have work in the morning,
just wanted to share my meal with you, today!

Meatless Monday: Eggplant Parmigiana

The most important thing in determining the taste of food (in my opinion) is its preparation. Just like pumpkin which is so different when transformed into something more than just pumpkin and roti, eggplant goes far beyond "baigan choka" when it is done in the right way. Roasted, grilled or fried eggplant is actually quite good on sandwiches, pizza or lasagna. While a lot of people love "baigan choka", some people scorn it. It could be the spiciness from the onions or maybe the bitterness from stovetop roasting. When grilled or oven-roasted, the eggplant adopts a savoury sweetness, if that makes sense, that you don't get from "baigan choka". Now, I mention this dish numerous times because for a very long time, it was the only eggplant preparation I was familiar with. It was what I grew up knowing eggplant to be. It's the reason I thought I hated eggplant.

What is Baigan Choka (and recipe)?

Eggplant Parmesan is an easy, delicious was to prepare eggplant. It can be eaten as is for a low-carb dinner, or served with pasta, crusty bread or salad. While eggplant added to traditional lasagna is delicious, eggplant can be used to replace lasagna skins for a satisfying gluten free take on lasagna. Moussaka is another brilliant way to serve eggplant; it is very similar to an eggplant lasagna.
Eggplant parmesan is prepared in numerous different ways. Sometimes the raw eggplant is baked into a casserole with parmesan, mozzarella and marinara. Other times the eggplant is crusted with parmesan and breadcrumbs, fried (or baked) and then assembled with cheese and tomato sauce. To me, the latter achieves great texture in the dish. The slight crunch on the outside complimets the usually very soft inside of the eggplant. However, depending on how long it sits, it would not remain crispy because of the marinara. 

Prix Fixe Lunch at Chaud

Nothing really lifts me up when I'm down like a good meal. My love for food surpasses cramps and rainy days, it seems. Lunch at Chaud today was brilliant. They have updated their lunch menu; the entire menu is now prix fixe with more than three times as many options as before. There are some other things that I'm definitely looking forward to trying. I must go again soon!

Smoked Salmon and Crab Terrine
Fennel-Orange Salad, Crispy Capers, Blood Orange Citronette

Honey-Glazed Pork Belly

Tamarind-Glazed Pork Chop
Bacon-Cassava Hash, Brussel Sprouts, Mostarda, Apple Crema

Chicken and Mushroom Orecchiette 

I actually forgot to take a picture of the dessert but it was great; beautiful as always.

Meatless Monday: Caprese Pasta (Two Ways)

Dinner tonight was inspired by our beautifully laden tomato plant. And of course, our never-ending supply of basil (which I love) played a major role.

(Most of them are ripe now, and the others are going to be soon.)

Insalata Caprese is a simple Italian salad comprising tomatoes, basil, mozzarella, and dressed with olive oil (sometimes balsamic vinegar, salt and/or black pepper). While a Caprese salad is brilliant on its own, the combination of flavours are fantastic used in many different ways. Tonight, I combined Caprese with pasta (I love pasta; I've mentioned it before, I'm sure). I decided to prepare it in two ways; similar ingredients but surprisingly unique results.

Caprese Pasta Salad

• 200g Penne Pasta
• 1/2 C. Fresh Basil Leaves (chiffonade)
• 2 Tbsp. Basil Pesto (with olive oil)
• 2 Tbsp. Tapenade (with olive oil)
• 1 Tsp. Balsamic Vinegar
• 1 C. Cherry Tomatoes (halved)
• 3 oz. Mozzarella (cubed)

1. Boil pasta in salted water until al dente.
2. Toss other ingredients together, then add pasta and coat well.
3. Can be served warm or cold (or with a light sprinkling of parmesan).

The pasta salad is light and refreshing, and the tapenade gives it a unique flavour. For something more comforting and hearty, here's the pasta bake!

Caprese Pasta Bake

• 200g Penne Pasta
• 1/2 C. Fresh Basil Leaves (chiffonade)
• 1/2 C. Marinara 
• 3-5oz. Mozzarella (half cubed, half grated for topping)
• 1 Tbsp. Balsamic Vinegar
• Olive Oil (for coating dish)

1. Boil pasta in lightly salted water until al dente.
2. Grease 8 x 8 baking dish with olive oil.
3. Toss other ingredients (except grated mozzarella) with pasta and add to dish. Top with the grated mozzarella.
4. Bake at 375ºF for 20 minutes or until the cheese is melted and the top is nicely browned. 
5. Serve immediately!

These dishes are as delicious as they are simple. They're great especially if you're pressed for time. Mozzarella, though!

Meatless Monday: Black Bean & Lentil Burgers

The concept of veggie burgers changed drastically when people stopped trying to make imitation meat burgers, and embraced wonderful vegetarian ingredients such as mushrooms, beans and even vegetables such as carrots and broccoli. Veggie burgers are brilliant because they are so versatile. Whatever vegetables you fancy can easily be converted into a veggie burger. Beans are very hearty and filling, so they make for a great (sturdy) burger. However, I must admit that my favourite way to enjoy a "veggie burger" is to grill a giant portobello cap with a little olive oil and balsamic vinegar, on a bun with some cheese, lettuce, onions and pickles. I loved the idea of these beans burgers though; I'm a big fan of lentils and black beans. The end result was quite good. Maybe these with some sliced portobellos, onion rings and a cream cheese center! Mmm...

Lentil & Black Bean Burgers

• 2 C. cooked Lentils (approx. one 15oz. can, drained and rinsed)
• 2 C.  cooked Black Beans (drained and rinsed)
• 1 C. Poku Mushrooms
• 1/2 C. shredded Carrot
• 1/3 C. finely minced Celery
• 1 Pimento 
• 2 large cloves Garlic
• 1 C. loosely packed fresh Basil
• 2 Tbsp. ground Cumin/Geera
• 1 Tbsp. Black Pepper
• 1 Tbsp. Salt
• 2 Tbsp. Worcestershire Sauce (or Liquid Aminos for vegetarians)
• 1 Tbsp. Balsamic Vinegar
• 1 C. Bread Crumbs
• 1 Egg/Egg Replacer

1. In a food processer, combine lentils, black beans, mushrooms, garlic, basil, pimento, carrot, celery, geera, black pepper, salt, vinegar and Worcestershire sauce. You can leave about 1/4 cup each of the beans to re-add after processing, for a nice texture. Pulse together ingredients until finely minced and it all comes together.
2. In a large bowl, combine bean mixture, egg and breadcrumbs. 
3. Divide into six portions and form into patties. They should be about 3/4" thick 4-5" in diameter. If they are too thin or too wide, they are at risk of falling apart (when freshly made). The uncooked patties can be frozen for later use. 
4. Serve on a sturdy bun (I used toasted coconut bake rolls) with cheese, pickles, lettuce or whatever toppings you desire. As I mentioned before, onion rings or caramelized onions on top of these as well as sliced grilled portobellos would be brilliant. I also topped my burgers with melted cheese and slathered on some sriracha mayonnaise. 

Ria's 26th Birthday

Polynesian Delight

My sister celebrated her 26th birthday this month. We revisited Tiki Village at Kapok Hotel, Maraval, for the millionth time. It's been a family favourite for a very long time. It's my dad's absolute favourite restaurant, and definitely one of mine. I think I'm more excited about the fact that it's Polynesian, but the food is great too!

Birthday Girl and her cake.

Meatless Monday: Lentil Minestrone

Minestrone [min-uh-stroh-nee; Italian mee-ne-straw-ne] is a popular Italian soup which I seem to have a pronunciation problem with. It's a thick tomato-based soup containing pasta or rice, beans and vegetables. I am quite a big fan of soups. They're easy, refreshing, healthy and there are infinite possibilities with regard to variety of soups. Minestrone is very flavourful, and whatever vegetables, beans and herbs are available, they work well for a minestrone.
Lentils are among my favourite legumes; with these mini rotelle (wheel pasta) and the bag of lentils in my pantry, I had to make a minestrone. I like minestrone because it isn't dull at all. Many soups tend to be boring depending on how flavourful it is, or even how it is prepared. Minestrone however, with the addition of a little balsamic vinegar and hot sauce, is phenomenal.
There is no set recipe for a traditional minestrone, none that I can find, at least. That means that by maintaining the basic foundation of a minestrone, it's easy to tweak to your liking.

Lentil Minestrone

• 3 C. (low-sodium) Vegetable Stock
• 2 C. Water
• 1/2 C. Dried Lentils
• 1 Small Potato
• 1 Stalk Celery
• 1 Carrot
• 1 Leek/Onion
• 1 C. Tomato Sauce/Puree (unsalted)
• Handful Cherry Tomatoes
• 1 Bay Leaf
• Thyme
• Salt
• Black Pepper
• 1 Tbsp. Balsamic Vinegar
• 1 Tbsp. Sriracha

1. Add stock and water to a soup pan and bring to a boil.
2. Add lentils and cook until almost softened. Wash and chop vegetables into pieces almost the same size as the pasta being used.
3. Add bay leaf, thyme and cubed potato and continue cooking for another few minutes until the potatoes are no longer raw.
4. Add celery, carrots, leek/onion, pasta and tomato sauce. Taste before adding salt or pepper since stock is often salted enough. 
5. Continue cooking until the pasta is al dente, add sriracha and balsamic vinegar, and cook for a minute more. Remove from heat, remove bay leaf and thyme stems, and serve hot with a bit of parmesan if desired.

Minestrone is often boiled down until the contents are extremely soft, but I like a bit of crunch to my vegetables so I don't overcook them.

Meatless Monday: Pumpkin Pasta

Pumpkin has never really been my favourite fruit (mostly used as a vegetable). However, I have learned over the past few years that preparation is key. If you prepare anything right, it can be delicious. Not everything prepared in every way would be favourable for everyone. For example, "baigan choka" is a definite no-no for me. However, eggplant parmesan, grilled eggplant, moussaka... Yes! It's all about the preparation. With that said, a spicy pumpkin pasta will exceed your expectations. It might be one of my favourite (if not my favourite) ways to eat pumpkin. It surpasses pumpkin pie, pumpkin bread, roasted pumpkin, pumpkin soup - all of which I don't mind eating (some I really enjoy).

Now here's the thing... I work late a lot of days and very often my kitchen is occupied when I get home. So by the time I am able to start/finish dinner, it's already night, and not very ideal for taking photos. But, we work with what we get, and I still took a photo because photos seem to be quite important. They are for me, when I read a recipe anyway. I'll be making this again soon (I did mention it's one of my favourites) so maybe I'll be able to take some proper photos then. 

Spicy Pumpkin Pasta (with Portobellos)

• 1-2 C. Roasted and Mashed Pumpkin
• 1 Chipotle in Adobo/1-2 Tsp. Cayenne Powder
• 1/2 C. Sour Cream/Heavy Cream
• 2 Large Cloves of Garlic
• 1 Leek (washed and chopped)/One Small Onion
• 1 1/2 C.Vegetable Stock
• Fresh/Dried Basil (more if using fresh)
• Salt and Black Pepper To Taste
• 3-4 Large Portobellos
• 200g. Spaghetti

1. Saute portobellos in butter or olive oil on medium heat with a tiny dash of salt for two minutes until just softened. Remove from pan and set aside for later.
2. Boil pasta in salted water according to package instructions, then drain. (The pasta can be boiled while the pumpkin is being prepared.)
3. In the same pan, saute garlic and leek/onion for a few minutes until fragrant. Add pumpkin puree and vegetable stock. Cook until almost all the stock has evaporated. Usually stock would contain salt, so be wary when salting the dish later. Always taste the dish first.
4. Add cayenne/pureed chipotle and basil. Cook for another minute.
5. Add sour cream/heavy cream and mix well. 
6. Toss in pasta and portobellos until well incorporated.
7. Optionally top with a sprinkle of parmesan although it is not necessary since this dish is already incredibly creamy and flavourful on its own.

Pumpkin has much more to it than just to be eaten in soup or with roti. This recipe also works well with squash. 

I love an excuse to celebrate. Though we do not celebrate Thanksgiving nor do we have four seasons in Trinidad, I am looking forward to making pumpkin pie soon as well as some pumpkin bread! Pumpkin bread is an interesting (quite tasty) alternative to our local version of "sweet bread". Pumpkin pie is not my favourite, but my siblings like it, and as I said... Any excuse to celebrate (with food too)!

Brunch at 360 Degrees

It's Sunday... That means it's brunch day! Today I visited 360 Degrees Restaurant at Capital Plaza Hotel (formerly Crowne Plaza), and it was definitely not the ordinary dining experience. The food itself, in my opinion, was good, but nothing special. The selection was alright as well, but like I said, it was average. However, it is a revolving restaurant and that definitely counts for something.

The unfinished architecture that surrounds Port of Spain may have taken a bit away from the view but maybe at night it would be magnificent. Maybe I'll return eventually and find out for myself, but for now, here's some photos from a lovely morning out.