Blog Posts

No-Knead French Baguette

5/19/2024

INGREDIENTS
900 grams Organic all-purpose flour (about 5 ¾ cup flour + 1 tablespoon)
2 teaspoons of salt
¾ teaspoon active dry yeast
730 ml - room temperature filtered water (about 3 cups plus 1 tablespoon + 1 teaspoon)

DIRECTIONS

Mixing the Dough:

Combine the flour and salt in a large mixing bowl, mixing them well before adding the yeast.
Add the water and stir until all the ingredients are combined using the handle of a wooden spoon. The dough will be sticky. Continue to mix until it forms a ball. Once it forms a ball and sticks to the spoon handle, check to make sure no loose mixed flour is left in the bowl. Scrape the flour mixture from the spoon handle.

Rise:

Cover the bowl with plastic wrap, a pot lid, or a clean kitchen towel.
Let the dough rise at room temperature for 7 to 10 hours. It should be bubbly and double in size.

Shaping the Baguettes:

Generously flour your work surface or a pizza pan, and gently turn the dough onto it using a dough scraper or a rubber spatula. Be sure not to press the dough; you want to keep the air inside.
Sprinkle more flour on top of the dough. Shape the dough into an elongated shape. Divide the dough into four sections with a knife or your dough scraper.
Carefully take each portion of dough and fold it over so there is less flour on it. Gently stretch the dough out without pressing it to shape each portion into a rough baguette.
Divide the dough into two equal portions.
Place the shaped baguettes on a parchment-lined baking rack.

Preheat the Oven:

Preheat your oven to 485°F (250°C).
Place the baking rack with your baguettes in the oven to heat the oven and bake for 25 minutes.
Remove from the oven and let rest for 5 minutes.

Notes:

I recommend measuring your ingredients using a kitchen scale and using metric measurements instead of U.S. customary units.
Everyone’s oven bakes differently, so watch your baguettes. They should come out golden brown.
You can freeze your baguettes and defrost them 24 hours before using them.
Your baguettes can last up to 5 days and are great toasted 3-to 5 days later.

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Spinach Quiche

5/18/2024

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INGREDIENTS
1 9-inch deep dish frozen Pie crust, thawed
1 tablespoon ghee
1 to 2 cups chopped fresh or frozen organic chopped spinach, defrosted and wrung free of liquid
¼ cup chopped onion or shallot
4 breakfast organic chicken sausages, chopped (optional)
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1/8 teaspoon or pinch of cayenne pepper
Pinch of nutmeg
4 eggs
1 ¼ cup organic heavy cream
1 cup shredded Gruyere or Swiss cheese (or your favorite cheese)

DIRECTIONS

1.    Preheat oven to 375°F. Prick sides and bottom of thawed pie crust with a fork before baking (optional). Bake for about 10 minutes. Remove from the oven and set aside.
2.    In a medium mixing bowl, beat eggs, cream, black pepper, salt, cayenne and nutmeg and set aside
3.    In a skillet over medium heat, add ghee.
4.   Once the ghee is hot, add onion and cook until soft and translucent, about 4 to 6 minutes
5.    Add sausage and cook for about 3 minutes.
6.    Add spinach and cook for 3 to 4 minutes. Remove most of the liquid before adding to the pie crust.
7.    Spoon the spinach mixture into the pie dish, then top with cheese and the egg mixture. Be careful not to overfill.
8. Bake for about 30 minutes or until the filling begins to puff up and the top is golden. Remove from the oven and and let cool for a few minutes before you serve.

Notes:
Have fun changing up the fillings by using different veggies, like spinach or broccoli, or different cheeses, like Swiss, cheddar or goat cheese.

You can also use different meats, such as ground breakfast sausage, chicken sausage or bacon. If you use a smokey bacon use less salt.

You can also eliminate the crust by baking the mix in a muffin pan. If you do, reduce your baking time by half and grease you baking pan.

You can also use a pie crust sheet. Instead of pricking the pie crust you can place parchment paper on top of the pie crust before baking and use some dried beans onto the parchment paper before baking for 10 minutes.

You can freeze your cooked quiche for up to 3 months. Remove it from the freezer and place in the refrigerator 24 hours before reheating it. Cover with foil or parchment paper and bake in the oven at 325°F or util the center is hot.

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Kiribath (Sri Lankan Milk Rice)

4/28/2024

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Ingredients
2 cups Jasmine rice
3 cup water
1 can of unsweetened coconut cream (13.5 fl oz (400 ml))
2 teaspoon salt to taste

Directions:

Place rice in a bowl and wash with cold water. Drain the water from the rice before adding it to the rice cooker or pot.
Add water and salt to the pot and cook the rice using your normal cooking process.
Place the coconut milk in a bowl and add 1 teaspoon salt. Mix well.
Once the rice is cooked, immediately add the coconut milk to the cooked rice. Mix the rice and coconut well, making sure everything sticks together.
Turn your rice cooker back on and cook for another 2 minutes before transferring to a baking dish or tray lined with parchment paper. Do not let the mixture cool because it will become hardened.
Use a spatula to flatten the rice into a square or any shape you like. Press the rice firmly so it sticks to each other.
Now, it's time to showcase your culinary artistry. Once you've shaped the rice, use a knife to cut it into squares or triangles. The final presentation is key, so take your time and make it look as appetizing as possible. Let the pieces cool down before separating them.

Notes and Tips:

You can apply water to the knife so the knife does not stick to the rice while cutting.
If your Kirbath is too liquidy and hard to shape, cook it a bit longer until the liquid evaporates. The more you stir, the more the liquids will evaporate.

Kiribath, also known as Milk rice, is Sri Lanka’s national dish. It is made during celebrations and is also served for breakfast.

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Sri Lankan Seeni Sambol (Spicy Caramelized Onion Chutney)

4/27/2024

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Ingredients

1 lb red onion, thinly sliced
1 small cinnamon stick
4 green cardamom pods
1 tablespoon sugar
2 tablespoon oil
2 tablespoons tamarind juice or 1 teaspoon tamarind paste
5 curry leaves
A drop of vanilla extract or a 2-inch pandan leaf
1 tablespoon of spicy red chili pepper flakes
Salt to taste
Directions:

Heat oil in a non-stick pan over medium-low heat.
Combine red chili pepper flakes, curry leaves, cinnamon stick, and cardamoms in the pan. Cook the ingredients for about one minute.
Season onions with salt and mix well.
Add the onions to the pan, gently stir to combine the ingredients, and cook for 4 minutes uncovered.
Increase the heat to medium, cover, and cook for 5-7 minutes, stirring frequently to prevent the onions from sticking to the pan.
After 9-11 minutes, the onions should begin to brown. Once they have browned, add the sugar, vanilla, and tamarind.
Stir well to combine all the seasoning, and continue to cook on medium-high uncovered for another 3-4 minutes. Taste and adjust your seasoning. Cover and cook for 2-3 minutes.
Once done, remove the pan from the heat and allow to cool.

Serve immediately with your favorite meal. Once cool, you can store and refrigerate the leftovers in a glass jar.

This sweet and spicy onion chutney adds flavor to any meal or is great on toast.

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Jamaican Oxtail

3/24/2024

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Ingredients:
2-3 pounds of oxtail pieces
1 medium onion, chopped
4 cloves garlic, minced
3-4 sprigs of fresh thyme or 1 teaspoon dried thyme
1 Scotch bonnet peppers (adjust for heat preference) (optional)
2-3 scallions, chopped
1 tablespoon Jerk seasoning
1 can (14 ounces) butter beans or butter beans, drained and rinsed. (optional)
3 - 4 cups of water - enough to cover the meat
1 1/2 teaspoons salt to taste
1/4 teaspoon black pepper to taste
Optional: 1-2 tablespoons browning sauce for color or mushroom soy sauce
Traditional spinner (small/long flour dumpling) optional
1-2 Carrots diced
Instructions:

Preparation: Rinse the oxtail pieces thoroughly under cold water. Drain all the water off the meat, then season it with salt and jerk seasoning mix, cover, and marinate for at least one hour in the refrigerator.
Browning: Turn the oven on to broil. Add the oxtail pieces in a large, heavy-bottomed baking pan or your broiler pan. Then place the pan in the oven on the top rack and cook for 4- 5 minutes on each side until brown. This step adds depth to the flavor.
Cooking and Simmer: In the large pot, add the oxtail from the pan, chopped onions, minced garlic, thyme, and 3- 4 cups of water, enough to cover the meat. (Give your baking pan a good scrape with a small amount of water to get some of that flavor into the pot).
If you are using dried uncooked butter beans, browning, or mushroom soy sauce, add them to the pot. Cover and bring to a boil, then reduce the heat and cook on medium-low (simmer) for about 2.5 to 3 hours or until the meat and beans are very tender. Stir the pot occasionally and add more water if needed. (If you use an instant pot, cook for 20 minutes for meat and beans to be tender.).
Add Veggies and Flavor: Once oxtails are tender, add the chopped carrots, scallion, dumpling, and canned butter beans. Taste and adjust your seasoning with salt and black pepper. Simmer for an additional 30 minutes to thicken the sauce. Make sure you have enough gravy in the pot.
Serve: Once the oxtail is tender and the sauce has thickened to your liking, you can Serve your Jamaican Oxtail Stew with hot Traditional Jamaican Rice and Peas

Recipe for Spinners
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup water - as needed

In a small bowl, combine the flour and salt. Mix well, then slowly add the water. Mix well and make your dough. Your dough should be stiff, not soft and sticky. Allow to rest for 5-10 minutes.
Pull a small piece into your hand and roll it into a tapered share about 2 1/2 to 3 inches long.
Place it into the hot liquid section of the pot to cook with the oxtail.

NOTE:

Cook time can vary based on the cut of your oxtails. The bigger the cut, the longer the cooking time.
If using an Instant Pot, once the meat is done cooking under pressure, you open the pot, add your remaining seasoning, and continue to cook the oxtail in the Instant Pot without the pressure cooker lid for an additional 20-30 minutes after adding veggies and flavor.
Try using my all-natural small batch of Jerk Seasoning for a bold, flavorful oxtail.
Browning and mushroom soy sauce can be found at your local Caribbean grocery store.

This dish is known for its robust and savory flavor, making it a favorite in Jamaican cuisine. Enjoy!

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Yeast Free Naan with Almond Flour

2/25/2024

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Making naan without yeast is simple and results in a soft, fluffy bread perfect for scooping up curries and sauces. Here's a straightforward recipe for yeast-free naan that you can easily make at home.
Ingredients:
1 1/2 cups all-purpose flour, plus more for dusting
1/2 cup almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
1/2 cup plain yogurt (can use dairy or plant-based)
1-2 tablespoons oil (sunflower, avocado oil), plus more for cooking
Optional: minced garlic, chopped cilantro, or other herbs for flavor
Instructions:

Mix Dry Ingredients: In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Mix together until well mixed.
Make the Dough: Pour the yogurt mixture into the dry ingredients. Mix with a spoon or your hands, then add water until a soft dough forms. If the dough feels too sticky, add a little more flour; if it's too dry, add a bit more water. Knead the dough for about 2-3 minutes until smooth. Rub 1 to 2 tablespoons of oil onto the dough.
Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 20 to 30 minutes at room temperature. This resting time helps the dough to soften and makes it easier to roll out.
Divide and Roll: After resting, divide the dough into 6-8 equal portions. Roll each portion into a ball and then flatten it with a rolling pin on a lightly floured surface. Aim for a thickness of about 1/8 to 1/4 inch. You can shape the naan into traditional teardrops or keep them circular.
Cook the Naan: Heat a cast iron skillet or a frying pan over medium-high heat. Lightly brush one side of the naan with oil and place it oil-side-down in the skillet. Cook for 1-2 minutes or until bubbles form on the surface and the bottom is golden brown. Brush the top side with oil, flip, and cook for another 1-2 minutes. Repeat with the remaining dough.
Optional Garlic Butter: If you enjoy garlic naan, melt some butter with minced garlic and brush it over the hot naan right after cooking.
Serve: Serve the naan warm, as a side to your favorite dishes.

Tips:

For an extra touch of flavor, you can sprinkle your naan with minced garlic or finely chopped cilantro leaves before cooking.
If you prefer a vegan version, use plant-based milk and yogurt.
The key to soft, fluffy naan is getting your skillet hot enough so that the naan cooks quickly, forming those characteristic bubbles.

Enjoy your homemade, yeast-free naan with curries, dips, or as a delicious accompaniment to any meal!

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Curry Shrimp

2/25/2024

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The aromatic richness of curry. It's a simple yet flavorful dish that can be prepared quickly, making it a perfect choice for weeknights and special occasions.
Ingredients:
1 lb shrimp, peeled and deveined
2 tablespoons coconut oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 to 2 teaspoons fresh ginger, grated
1 tablespoon curry powder (adjust to taste)
1/2 cup coconut milk
3/4 cup water
1 medium potato, diced into small cubes
1 cup diced pumpkin or butternut squash
1 small red bell pepper, sliced
1 scallion, chopped
1/4 cup chopped tomatoes
1 hot pepper (optional)
Salt and pepper to taste
1 tablespoon cilantro or culantro, chopped
Cooked rice or naan for serving

Instructions:

Prep the Shrimp: Ensure the shrimp are properly cleaned, peeled, and deveined. Pat them dry with paper towels to remove any excess moisture. Season with salt and black pepper.
Sauté the Aromatics: In a large skillet, heat the coconut oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2 minutes until the onion becomes translucent and fragrant.
Add the Curry Powder: Stir in the curry powder in the skillet. Let it cook for about a minute until the spices release their aromas, stirring constantly to prevent burning.
Add Coconut Milk and Vegetables: Pour the water and coconut milk into the skillet, and add the hot pepper, chopped tomatoes, scallion, potatoes, pumpkin, and sliced red bell pepper. Stir well to combine.
Reduce the heat to low and let the curry simmer for 5-10 minutes, or until the sauce thickens slightly and the vegetables are tender.
Cook the Shrimp: Add the shrimp to the skillet and season with additional salt and pepper if needed. Cook for 3-4 minutes or until the shrimp turns pink and opaque. Avoid overcooking the shrimp to keep them tender.
Garnish and Serve: Taste the curry and adjust the seasoning with additional salt and pepper, if needed. Garnish with chopped fresh cilantro just before serving.
Serve the curry shrimp over cooked rice or alongside naan for a complete meal.

Tips:

For a spicier curry, consider adding a pinch or two of chili pepper, a diced chili, or hot pepper with other spices.
You can add other vegetables like spinach, peas, or carrots to the curry to increase its nutritional value and color.
If you prefer a thicker sauce, you can simmer the curry longer to reduce the liquid or mash some potatoes into the sauce at the end of cooking.
If you prefer you can blend the hot pepper, scallion, cilantro and water before adding it to the pot.

Enjoy your delicious curry shrimp, a dish that promises a burst of flavor with every bite!
Visit our storefront and order our flavorful, authentic curry today!

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Cornish Pasty

1/28/2024

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Ingredients:
For the Pastry:
2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup (1 sticks) cold unsalted butter, cubed
1/2 cup lard, cold, cubed
6 tbsp ice-cold water

For the Filling:
1 pound beef (chunk steak) or chicken, diced
1 onion, finely chopped
1 medium potatoes, peeled and diced
1 carrot, peeled and diced
1 small rutabaga, peeled and diced
Salt and black pepper to taste
1-2 tablespoons of chopped fresh thyme
unsalted butter (for filling)
1 egg, beaten (for egg wash)

Instructions:
Prepare the Pastry:

In a large mixing bowl, combine the flour and salt.
Add the cold, cubed butter and lard to the flour mixture.
Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
Gradually add ice-cold water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to over mix .
Shape into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling:

In a large bowl, combine the diced meat, chopped onion, potatoes, carrot, and rutabaga.
Season the mixture with salt, black pepper, and thyme

Assemble the Pasties:

Preheat your oven to 350°F.
On a floured surface, roll out your ball into the shape of a log. Divide the dough into six equal portions. Shape pieces into a ball, then roll the dough into a circle, about 6-8 inches in diameter.
Place a portion of the filling on one half of the pastry circle, leaving a border around the edge. Then dot with 1 tablespoon butter.
Fold the other half of the pastry over the filling to create a half-moon shape.
Crimp the edges to seal the pasty. You can use a fork to press down and create a decorative edge.

Bake the Pasties:

Place the assembled pasties on a baking sheet lined with parchment paper.
Brush the pasties with beaten egg to give them a golden finish.
Make a small slit on the top of each pasty to allow steam to escape during baking.
Bake in the preheated oven for about 45-50 minutes or until the pasties are golden brown and the filling is cooked through.

Serve:
Allow the pasties to cool for a few minutes before serving. They are delicious both warm and at room temperature.
Enjoy your homemade Cornish pasties!

Note:
This classic pasty (pronounced "pass-tee") recipe, is a type of savory hand pie traditionally associated with Cornwall, England. This recipe makes approximately 4 pasties.

Fun Fact - Rutabagas are a nutritious, low-calorie root vegetable with a slightly sweet and nutty flavor. They're packed with vitamin C, potassium, and dietary fiber. Swap them for potatoes to reduce calories in your dishes. Enjoy rutabagas roasted, mashed, or in soups for added flavor and health benefits.

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Seattle Style Calm Chowder

12/17/2023

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Ingredient

2 pounds of fresh clams (such as littleneck clams)
4 slices of bacon, chopped
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
2 -3 medium red potatoes, peeled and diced
2 cups chicken broth
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and black pepper to taste
2 cups heavy cream
2 tablespoons butter
Chopped fresh parsley for garnish
Directions:

Scrub the clams thoroughly to remove any dirt or sand. Place them in a large pot, add 1 cup of water, cover, and steam over medium-high heat for about 5-7 minutes or until the clams open. Discard any clams that do not open. Remove the clams from the shells, chop them, and set them aside. Strain the clam cooking liquid through a fine-mesh sieve to remove any grit.
In a large soup pot, cook the chopped bacon over medium heat until it's crispy. Remove the bacon and set it aside.
In the same pot with the bacon drippings, add the chopped onion and celery. Cook for about 4 to 5 minutes until they become tender and translucent.
Add the minced garlic and diced potatoes to the pot. Cook for another 2 to 3 minutes, stirring occasionally.
Pour in 1 1/2 cups of chicken broth and the reserved clam cooking liquid. Add the bay leaf, dried thyme, dried oregano, salt, and black pepper. Bring the mixture to a boil then simmer and cook for about 15-20 minutes or until the potatoes are tender.
Remove some of the potatoes and add to a blender with the remaining chicken broth and blend until creamy. Add the blended potato mixture back into the pot and stir to your desired consistency.
Stir in the chopped clams, crispy bacon, heavy cream, and butter. Simmer for another 5-10 minutes, stirring occasionally, until the soup is heated through.
Taste and adjust the seasoning if necessary, adding more salt and pepper as desired.
Serve the Seattle clam chowder hot, garnished with chopped fresh parsley. You can also serve it in a sourdough bread bowl for an extra special touch.

Enjoy your homemade Seattle-style clam chowder! It's perfect for warming up on a chilly day.

Notes/Tips:
Looking for convenient options to make your clam chowder?
If fresh clams aren't your thing, consider using a 6.5 oz can of chopped clams in clam juice – it's a time-saver! To enhance the flavor, you can also pick up a bottle of all-natural clam juice. Just be sure both the juice and clams are free from added preservatives.
My personal favorite for all-natural clam juice is Snow's! Give it a try and simplify your clam chowder recipe.

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Peruvian Fish Ceviche

11/19/2023

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Ingredients
1 pound fresh white Fish (like mahi mahi, sea bass, or flounder), cut into small cubed
Lime juice - about 10 to 15 limes
1 medium onion - thinly sliced
¼ cup fresh cilantro leaves - chopped
2 to 3 chili peppers , finely chopped with seeds removed
Kosher salt and freshly ground black pepper
1 clove garlic - minced
1 small piece ginger - grated (approximately ½ inches) - opitional

Directions

Marinate the Fish: Cut fish into 1/4 -inch slice In a bowl, combine the fish cubes with lime juice, ensuring the fish is completely covered. The acidity of the lime will 'cook' the fish. Let it marinate for about 10-30 minutes, depending on how 'cooked' you prefer your fish.
Prepare the Flavor Base: In another bowl, mix the minced garlic, grated ginger, salt, and pepper. This mixture will add depth to the ceviche.
Combine Ingredients: After the fish has marinated, add the sliced red onion, chopped cilantro, and the flavor base to the fish. Mix gently but thoroughly.
Adjust Seasoning: Taste and adjust salt, pepper, or lime juice as needed. The ceviche should be a harmonious balance of spicy, salty, and tangy flavors.
Serve: Arrange slices of sweet potato and rounds of corn on the serving plate. Spoon the ceviche over or alongside these accompaniments.
Garnish: Optionally, garnish with additional cilantro or slices of chili.
Serve Immediately: Ceviche is best enjoyed fresh, so serve it immediately after preparation.Chill the Ingredients: Keeping all ingredients chilled until serving enhances the refreshing taste of the ceviche.

Tips

Freshness is Key: Ensure your fish is extremely fresh, as it is the star of the dish.
Marinating Time: Adjust the marinating time based on how raw or 'cooked' you prefer your fish,
Chill the Ingredients: Keeping all ingredients chilled until serving enhances the refreshing taste of the ceviche.
Ceviche is best when it is served within 10 to 30 minutes after marinating.
You can substitute medium shrimp or scallops . just cut them into ½ inch chunks.