Blog

Feb
28
SMASHED POTATOES

I’ve been bored, and I’ve found myself making the same stuff over and over again. I needed a new recipe. Thankfully, I found one that seems to be a huge crowd pleaser.This recipe started off as a way to get rid of some ingredients I had lying around: potatoes that were getting old, a package of bacon I’d only used once and was about to go bad, etc. So the first time, I didn’t measure anything, I just sort of threw it all together.After he went home, my brother-in-law asked for the recipe for the smashed potatoes, which is where I got the name for today’s post (thanks, Jon!). Of course, I didn’t have one. I picked the easiest way to solve this problem: I decided to throw another dinner party and attempt...


Jan
03
STAPLES

Although it’s been a while since I’ve posted, you’ll be happy to know I have still been cooking. I’m finally all settled in my new place and making good use of my kitchen. It’s smaller than I would like, but I’ve still managed to find a way to make everything fit.One of the things I’ve had to readjust to since moving back to NY is the longer commute times. This means weekly dinner needs to be as quick and painless as possible given the short time frames. This recipe, start to finish, takes about 25 minutes. Since most of the time, Haitian food is neither quick or easy to make, so this isn’t strictly Haitian. It does involve rice, though, so hopefully that will be enough to please all the Ha...


Jan
11
THE POTENTIAL FOR DISASTER

There’s something scary about roasting a whole turkey. It’s big, it’s kind of pricey, and it isn’t something that gets made all the time. No one wants to eat dry, flavorless, or undercooked turkey. So when I finally decided that I was going to make one, I will admit to being extremely nervous. I had no experience with making something this large, and if it didn’t come out right, I wouldn’t know until I decided to serve it.It was something I really wanted to try though, just to see if I could. So I did what I do best and I decided to research. I talked to those I knew personally who I knew had made turkey before and I learned their secrets; I looked up dozens of turkey recipes and took the parts that I ...


Dec
14
SECRETS OF MOM’S KITCHEN

The good news about sharing a kitchen with my mother is that I get to ask her questions. Don’t ask me why I never noticed some of these things before, but a few of her answers have made me realize I may need to go back and edit some of the recipes I’ve posted.Thankfully, I hadn’t yet posted this week’s recipe for green pea sauce. When I asked my mother what she puts in it, she told me that she uses two kinds of peas (regular green peas and petite peas) and that she adds onions. I had no idea! These simple additions may explain why my version never quite tasted the same. She did mention that she doesn’t always use two kinds of peas and that if she can’t get both, she prefers petite peas. For this recipe...


Sep
14
TIME FOR CHANGE

Summer is officially over next week, which may be why a good number of people are clinging to it. This time of year seems to be filled with last-minute picnics, requests to eat outside, and reminders to soak up the sun while it’s still here. I guess I’m not really ready to let it go, either.Don’t get me wrong, I love the fall (and fall foods) as well, but there is just something about summer that’s hard to let go. I know it’s a little late, and if you’re a traditionalist, you may have to wait another year to try this one. However, if you’re like me, this could become the endnote on a beautiful season.I can’t quite recall where this recipe started, and it’s been through many changes th...


Aug
10
THE MOST ESSENTIAL ITEM

It’s been a while. I have all these recipes I want to get posted, but the posts have had to take a backseat to other things. The good news is, I’ve been having a great summer filled with all the typical summer events: a wedding, vacation, concerts, conventions, and barbecues.I know there are tons of great barbecue foods, but I consider burgers to be one of the most classic. Prior to moving to Seattle, I had never been to a barbecue that didn’t include burgers and so part of me just assumed that it was a standard part of the menu. However, during my first summer in Seattle, I attended two events where burgers where not a priority. During the first event, there were tons of frozen patties, but no buns or condiments. I tho...


Jul
06
SUMMERTIME

I love summer. The season brings to mind sunny days, fun, and relaxation. There’s just something infectious about the warm weather that makes people want to get out and do things. Besides the warm weather, summer also brings tons of live music, the opportunity for outdoor events, and a host of good food.I suppose some of the food could be eaten in other seasons too, but it’s just not the same as enjoying it during the summer. I don’t know about you, but for me, all the barbecues and picnics really make the summer more enjoyable.With that in mind, for the next couple of months, my posts will be dedicated to all the things (and foods) that I love about summer. First up: fried chicken.I think of fried chicken as a supremel...


Jun
15
SOMETIMES LESS IS MORE

My sister has this theory that the foods people tend to rave about (the things that we enjoy the most) have the least number of ingredients. I’ve had that experience recently with a dinner party. I slaved all day creating several masterpieces, and when everyone came over, my guests were all raving about the white rice. White rice, really? I definitely love it, but it there really isn’t anything to it.I had a similar experience at my favorite Greek Yogurt place. The first time I tried it, it was like a party in my mouth. I have never had yogurt that good! So when I asked for the ingredients, I expected a long list of ingredients. Now, I’m sure they didn’t tell me the family secrets, but I only received two ingredie...


Mar
30
NOT JUST FOR PASTA

When I think about meatballs, I usually associate them with pasta and marinara sauce. However, that’s not the only way to serve them. I didn’t have them very often as a child, but when my mom did make them, she sometimes served them with rice, which apparently is the Haitian way to eat meatballs. Basically, it was served the same way you would serve any other meat dish, sometimes in sauce, sometimes dry.
I’ve tried this with ground beef and ground turkey, and they both work. I think I still prefer meatballs with pasta, but it’s good to know there is another way.

Haitian Meatballs

Ingredients:
1 pound ground beef (or ground turkey)
1/2 lime

seasoning
1/4 yellow onion, finely chopped
1 quart frying oil

Directions:1. Mix the ...


Mar
23
MY (NO LONGER) SECRET FORMULA

There’s a tradition in Haitian cooking to basically create a homemade rub based on spices that are commonly used. I suppose it makes sense given that more often than not, the cooks are using the same set of spices on all of their meat. I have not adopted this habit for a couple of reasons: 1) It’s usually made in large batches, and I never get around to using the whole batch so it feels wasteful, and 2) I’ve never really quite gotten the hang of what all is going in there.Technically, you can put whatever you want in there. My mom liked to use parsley, garlic, cloves, and bell peppers. She would take these ingredients (in unspecified amounts), blend them all together, and then store them until she was ready to marinate ...