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Cream of cauliflower soup
2 Tbs butter, unsalted
1 large onion, chopped
6 cloves garlic, chopped
1/2 cup chopped chives
1 large head of cauliflower, washed
2 potatoes, peeled and cut into quarters.
4 cups stock
1/2 cup milk
1/2 cup grated cheese.
1/2 tsp nutmeg
Salt, black pepper to taste.
Melt butter in a large soup pot; add onion, garlic and chives.
Add cauliflower and potatoes, cook for a few mins.
Add stock with salt and pepper .
Boil then simmer for 30 minutes.
Puree soup.
Finish by stirring in milk and cheese and nutmeg.
Serves four
Souse:
Caribbean stores sell pig parts; large supermarkets sell trotters
(feet). I found every part imaginable at Lusitania Supermarket,
152 Augusta Ave., in Kensington Market, where the parts are sold
from Thursday to Saturday. Vary pig parts as desired; a pork
hock can be used, for example.
Ingredients:
1-1/2 lb (750 g) boneless pork roast
2 pig trotters
1 pig ear
1 pig snout
Dressing:
1 large or 2 small cucumbers, peeled, chopped
1 medium sweet vidalia onion, peeled, chopped
Juice of 2 or 3 large limes, to taste
1/2 fresh scotch bonnet pepper, seeded, chopped
3/4 cup fresh parsley, chopped
Salt to taste
In saucepan, cook pork roast by simmering, partially covered,
in salted water to cover, until tender, about 1 hour. Transfer
to bowl of cold water. Drain. Cut in bite-sized pieces. In saucepan,
cover trotters, ear and snout in salted water. Bring to boil
over high heat. Reduce heat to medium-low, then simmer, partially
covered, until tender, about 1-1/2 hours. Transfer to bowl of
cold water. Drain. Cut in bite-sized pieces, removing bones from
trotters, if desired.
For dressing, combine ingredients in large bowl. Add pork. Toss
to coat. Marinate a few hours or longer. Serve at room temperature.
Makes 6 servings.
Pepperpot
2 lbs stewing steak (pork or beef) or brisket
2 pig trotters or cow's heels (optional: it will make it gooey)
2 lbs ox tail
1 cup cassareep
2 red hot pepper
1 in x 1 in stick cinnamon
3 heads clove
2 oz. sugar
Salt to taste
2 stalks basil
1 bunch fine thyme
1 large chopped onion
3 cloves chopped garlic
* Clean the meat thoroughly.
* Put the heel or trotters in covered pan with water to boil.
* Skim. When half tender add other meat and hot water to cover.
* Add all other ingredients and simmer until meat is tender.
* Adjust flavor with salt and sugar.
Note: This dish develops flavor when left over a period
of days. If left unrefrigerated, it must be reheated to a boil
every day. This is a typical Amerindian dish.
Papaya Soup
1 cup half and half - (combination of milk and cream)
1 medium papaya
2 cups chicken broth (freshly made or from chicken stock concentrate)
A dash of garlic powder
Pinch of paprika
Chopped chives
Sour cream (optional)
1 Cut papaya and discard seeds.
2. Scoop out the inside of the papaya.
3. Blend the scooped out papaya, chicken broth and milk and cream.
4. Season to taste with garlic powder and chill or heat.
5 Garnish with chopped chives.
If you wish, add a spoonful of sour cream and sprinkle lightly
with paprika.
Serve hot or chilled.
Caribbean gazapacho with
avocado and lime
1 28-oz tin whole tomatoes, drained
1 tbs lime juice
2 tbs olive oil
1 cup tomato juice
1 clove garlic
1 tsp salt
1/2 tsp sugar
1/2 tsp oregano
1/4 cup celery, chopped
1 small cucumber, chopped
1/4 cup sliced olives
1/2 hot pepper, seeded and chopped
1/4 cup chopped onion, soaked in cold water for 1/2 hour
1/4 cup green bell pepper, chopped
1 small avocado, peeled and diced
1/4 cup chopped cilantro/chadon beni
In a blender puree tomatoes with juice, lime juice, pepper, garlic,
salt, oregano and tomato juice.
Stir in the rest of ingredients. Sprinkle with olives and herbs.
Stir in avocado before serving.
Chill before serving.
Serves six to eight.
Onion Soup
Yield: 5 quarts (10 servings)
3/4 cup (1 1/2 sticks) butter
4 pounds onions, peeled and coarsely
chopped
1/4 cup truffle honey (see cook's
note)
2 cups amber or dark rum
12 cups strong beef broth
Salt, optional
Ground black pepper
Fresh minced parsley, for optional garnish
1. Melt butter in large Dutch oven. Add onions; cover and cook
over low heat 50 minutes, then remove lid and cook until onions
begin to turn golden, about 10 minutes longer. Stir in honey,
then rum. Let simmer until most of the alcohol evaporates, about
20 minutes.
2. Add beef broth; bring to boil, then reduce heat and simmer
25 minutes longer. Add salt and pepper to taste. Ladle into bowls;
garnish with parsley.