Read e-book online Creole Kitchen: Sunshine Flavours From the Caribbean PDF

By Vanessa Bolosier

ISBN-10: 1910496995

ISBN-13: 9781910496992

Creole Kitchen is an unique choice of recipes from the French Caribbean. Creole nutrition is likely one of the first fusion meals, drawing in impacts from years of buying and selling background and combining cultures at the islands of Guadeloupe and Martinique. This sunshine-filled publication positive factors a hundred recipes from Prawns Colombo to Creole Cassoulet, from Coconut Slaw to Saltfish Boudins, from Flambé Bananas to Pineapple Fritters and scrumptious rum-laced punch and cocktails. this can be foodstuff to really make the mouth water and undergo you away to a Caribbean paradise. Drawing notion from her adolescence kitchen, the intense and fascinating writer, Vanessa, is on a project to unfold the affection, sunshine and laughter that Caribbean Creole nutrition brings. The recipes are either scrumptious and straightforward to make, and Vanessa bargains substitution principles for normal Caribbean elements, even if they're more and more to be had in supermarkets and grocers far and wide. A cookbook for a person with a feeling of experience who longs for sunshine flavours.

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Extra info for Creole Kitchen: Sunshine Flavours From the Caribbean

Sample text

Add the fennel seeds and swirl the pan constantly, until fragrant and lightly toasted, about 30 seconds. ) Off the heat, pour in the vinegar, water, honey, and salt. Bring the brine to a strong boil over high heat, stirring until the honey and salt are dissolved. Pour the boiling brine into the jar to completely cover the vegetables. ) 1 cup water 2 tablespoons honey 11⁄2 tablespoons fine sea salt 3 Set the jar aside and allow the brine to slowly come to room temperature. When completely cooled, after at least 2 hours and up to 4 hours, cover the jar and refrigerate the pickles until the picnic, or for up to 1 month.

8  Be informative. People like the skinny on what they’re eating, so prepare a mini curds class. Introduce each cheese by type and origin, or check our Picnic Provisions (page 185) for cute cheese signs. To make your own signs, cut up an index card, summon your best calligraphy, and stick them into a few halved wine corks split partway through. Voilà, you’ve got easy cheese labels. EXTRA CREDIT: THE TROPHY CHEESE TREASURE HUNT If the group you’re serving is particularly cheese savvy, you may want to hunt down what Jones refers to as a “trophy cheese,” like Vermont-based Jasper Hill’s Harbison—a spruce bark–wrapped bloomy rind that he suggests you score in an X, peel back the flaps, and serve with shaved ham and walnut bread.

8  Be informative. People like the skinny on what they’re eating, so prepare a mini curds class. Introduce each cheese by type and origin, or check our Picnic Provisions (page 185) for cute cheese signs. To make your own signs, cut up an index card, summon your best calligraphy, and stick them into a few halved wine corks split partway through. Voilà, you’ve got easy cheese labels. EXTRA CREDIT: THE TROPHY CHEESE TREASURE HUNT If the group you’re serving is particularly cheese savvy, you may want to hunt down what Jones refers to as a “trophy cheese,” like Vermont-based Jasper Hill’s Harbison—a spruce bark–wrapped bloomy rind that he suggests you score in an X, peel back the flaps, and serve with shaved ham and walnut bread.

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Creole Kitchen: Sunshine Flavours From the Caribbean by Vanessa Bolosier


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