Last week I made Jamaican jerk sauce. As I explained in the blog post about that recipe, the traditional, and best, way to cook with Jamaican jerk is to barbecue – and by barbecue I mean slow cooking, indirect heat, and plenty of smoke. However it is winter, and I have neither a grill nor a garden. On a particularly nasty day last week, when it was cold and gray and an icy rain was falling, more than anything I wanted to eat food that would make think of warm weather (this is a recurring theme for me). Jerk sauce has such a lovely mix of flavours that it functions well as a marinade even if it’s not being used on the grill, and I was itching to give my sauce a test run, barbecue or no barbecue. So I decided I’d use it with fish. Continue reading
For the past three days, I have been in a quandary hated by food bloggers the world over. It’s called, “Goddammit, No Good Pictures.” I made this delicious plantain dish on Friday as part of my austerity regimen* and since then have been wrestling with the fact that thanks to the hideous fluorescent lighting in my kitchen, every photo I took was utter shite. After three consecutive nights of relishing the leftovers, however Continue reading
Plantains are the übermensch of the banana family. Although they can’t be eaten raw (who wants an ingredient that gives everything up on the first date anyway?) plantains are delectable when cooked. Rich, savoury, sweet, and complex, plantains stand up to strong seasonings Continue reading
Plantains are totally the flavour of the week. They may even be the flavour of the month. I am EXCITED by plantains.
Like bananas, plantains come from herbaceous plants (neat, right?), but plantains are starchier and denser than bananas and so they are a fabulously versatile cooking ingredient. They can be fried, braised, roasted, mashed, boiled, steamed … Continue reading