Archives: Dec '11
Whenever I cook fish, I use the entire fish. I cook them whole: head and body. Do I think the head looks unattractive? Of course not! Regardless of how the fish is prepared; steamed, fried, stewed or escovitched; to me, an entire fish seems more enticing on my plate. Don’t get me wrong, I do…
My ham bone was extremely happy today! It was able to revive itself, be recreated and intermingled with other ingredients, to create yet another satisfying, authentic dish: Yellow Split Peas Soup. I refuse to discard any form of food, if a culinary remix can be accomplished. I couldn’t wait for this soup. I had been…
Mama (my Jamaican grandmother) was very resourceful. She ate everything: necks, backs, tails, kidneys, liver, gizzards, feet etc. You name it, she cooked and ate it. It is the norm for Jamaicans, who were raised in Jamaica, to eat such types of delicacies. Mama fed us everything that she ate, and it was never disappointing.…
I couldn’t wait to make cod fish fritters this morning. I had anticipated frying up a huge batch this weekend; but with having to do the laundry, updating my blog and interacting on my Facebook fan page; time wasn’t accommodating. To say the least, it just never made it on to my hectic “things to do/cook list.” However, it was well…
As I alternated between the laundry and creating another culinary masterpiece, my mind was consumed on cooking without limits, and not having to create just one or two dishes, or trying to maximize my time before the work week started. Even though my heart remains in the kitchen, the bills have to be paid, and…