Sweet Potato Fries

I've tried making sweet potato fries many different ways, including baked, fried with cornstarch, and simply fried plain. I found that the easiest way to achieve a crunchy exterior and soft sweet interior was to do it the way restaurants do: blanching the fries first, and then frying them over high heat until they are nice and crispy. Granted, this is not the healthiest recipe, but it makes fries the way they were meant to be made (will post an oven-baked recipe later). The same method can be used using regular potatoes to make french fries, so this is a pretty versatile and simple recipe. (The set pictured above was made with help from my sous chef Brian.)

Ingredients:
     2 sweet potatoes/yams
     Vegetable oil for frying
     1/2 tsp salt
     1/4 tsp coarse ground black pepper
     1/2 tsp garlic powder
     1/4 tsp paprika

Peel and slice the sweet potatoes into even matchsticks: the thinner they are, the crunchier they will be. Submerge the matchsticks in a bowl of cool water, and put the oil to heat over medium fire. Test the oil with a wooden spoon: if the oil starts to bubble around the spoon when you place the tip on the bottom of the pan, it is ready. Shake off as much water as possible from the sweet potato sticks and place them in the water. Keep the heat on medium/low and allow the fries to blanch for 2-3 minutes (they begin  to soften and turn limp). Dip them out onto a paper towel-lined plate. Allow them to cool for 4-5 minutes, and then put the oil on high. When the oil is very hot, drop the blanched fries in and fry until golden brown and crispy (1-2 minutes). Mix together the seasonings and sprinkle it on the fries as soon as they are taken out of the oil and placed on a paper towel-lined plate.

Brazilian Brigadeiro

Growing up I had a lot of Brazilian friends, and one of the perks was that I was introduced to so much of their delicious food! Brigadeiro is a delicious Brazilian treat that tastes like chocolate caramel. It is pretty simple to make; the hardest part is knowing when to stop cooking the caramel. It takes some patience, but it is definitely worth it. This is definitely one of my favorite treats!

Ingredients:

     1 can (14 oz) sweetened condensed milk

     1 tbsp butter 

     2 tbsp unsweetened cocoa powder

     chocolate sprinkles

Empty the condensed milk into a small saucepan and place over low heat. Add the butter and cocoa powder, stir constantly to prevent the milk from burning. Cook until the caramel has thickened enough that when you stir you can see the bottom of the pan. If it is cooked too little, the balls will not hold their shape. If too much, the caramel will begin to solidify and make lumps in the pot. (It took me two tries to get this right.) Grease a shallow container with some butter and pour the cooked caramel into it. Allow it to cool for an hour or so. 

Pour out the chocolate sprinkles in a small bowl. Take a spoon and dip some of the cooled caramel, place it in your hand, and roll into a ball. If it is too sticky, try greasing your hands with some butter first. Place the ball into the sprinkles and roll it around to cover. (If you use too much butter on your hands, the balls will be too greasy and the sprinkles will not adhere as well.) You can use small candy cups to place them in if you like. Continue with the rest of the caramel. 

Try not to eat them all yourself!

BBQ Chicken Flatbread Pizza

I came across pre-made flatbread in the supermarket one day and decided to take a shot at pizza-making. My favorite pizzas are thin crust pizzas, and flatbread is a quick and easy option for making pizza at home. If you're really in a rush you can buy pizza sauce in a jar from the supermarket, but I've included my recipe for pizza sauce below. This is my version of a classic BBQ chicken pizza on flatbread. Enjoy!

Sauce:
Ingredients:
     1 can (15 oz) crushed tomatoes
     4 tbsp tomato paste
     1 tbsp dried oregano
     1 tbsp dried basil
     1/2 tbsp fennel seeds
     1 tsp garlic powder
     1/2 tsp crushed red pepper flakes
     1/2 tsp brown sugar
     1/2 tsp salt
Add the crushed tomatoes and tomato paste to a small saucepan over low heat. Add the rest of the ingredients, and allow the sauce to simmer for 30 minutes. Cool before using on pizza.

Pizza:
     2 pre-baked flatbreads
     1 large chicken breast, cooked and sliced
     1/2 red onion, sliced
     1 cup pizza sauce
     1 cup shredded mozzarella cheese
     1/2 cup barbecue sauce
     3 tbsp orange or pineapple juice
     1 tbsp honey
Preheat the oven to 425F. Lay out the two flatbreads on a baking sheet. Spread the pizza sauce out evenly on top of each flatbread. Add the chicken slices, and then sprinkle the cheese evenly over both pizzas. Break apart the red onion and top the pizza with the individual onion pieces. Next, mix together the barbecue sauce, juice, and honey in a small bowl using a whisk or a fork. Drizzle each pizza with the barbecue sauce, then place them in the oven for 10-15 minutes, or until the cheese is bubbly and golden brown. Slice and serve.
   
 
   

Teacup Brownie

During exam week when I'm too busy studying and it all gets stressful, I tend to crave chocolate sweets. With no time to actually bake something, this is a quick fix for my sweet tooth. I've tried so many different recipes for microwave cookies and cakes in a mug, and I haven't yet found one that I really like. Cooking them in the microwave gives them a different texture, which doesn't work so well for cakes and cookies. However, the microwave does make a very fudgy brownie, which is what I like. This recipe makes a single serving so you don't have to bake a whole pan of brownies, and it cooks in just a minute!

(Side note: I do still prefer my oven-baked brownies when I have the time to make them...will post that recipe later!) 

Ingredients:
1 oz. semisweet chocolate chips
1 tbsp butter
1 egg (you will only use half of it)
2 tbsp light brown sugar
1 tbsp all-purpose flour
Put the butter and chocolate chips in a microwave-safe teacup or coffee mug. Place the cup in the microwave for 30 seconds, or until the butter has melted. Take the it out and stir with a small whisk or fork until the chocolate has completely melted into the butter. Crack an egg in a separate bowl or cup and beat it lightly. Add half of it to the chocolate and butter, along with the sugar and the flour. Stir until just combined (don't over-mix!). Place the mug with the brownie batter back into the microwave for one minute. Allow it to cool slightly, and enjoy while warm.

Peanut Butter and Jelly Bars

So I came to Grenada with a huge tub of peanut butter, and the only way I thought it was possible to finish it (or most of it, at least) was to bake with it. I got tired of baking peanut butter cookies, which for some reason never turned out right over here, so I went searching for something different. I came across a recipe for peanut butter bars and adjusted the ingredients to my taste and to what I had available to me at that time. It turned out delicious, almost like a peanut butter blondie. If you are a peanut butter lover, you are sure to enjoy this one!

Ingredients:

1 1/2 cups of all-purpose flour

1/2 tsp baking powder

pinch of salt

3/4 cup of peanut butter

3/4 cup of light brown sugar

1 stick (1/2 cup) of margarine

1 egg

1/2 tsp vanilla extract

1/2 cup strawberry jam

Preheat the oven to 350F. Line an 8x8 baking pan with foil, and grease with some butter. Mix together the dry ingredients and set aside. In another bowl, mix the peanut butter, sugar, and butter and beat until smooth (a blender would be useful here, but I had to use my hands). Mix in the egg and vanilla, then add the dry ingredients a little at a time until it is all incorporated. 

Take about 1/4 of the dough and place it in the freezer for a couple of minutes while you put the rest of it together. Add the remaining dough to the pan, and press down so that it evenly covers the bottom of the pan. Spread the strawberry jam evenly on top of the dough. Next, remove the dough from the freezer and crumble it over the jam layer. Bake for about 30 minutes or until the top is golden brown. Allow it to cool first, and then cut it into squares. 

Guyanese Vermicelli Cake

My family came from Guyana, where the cuisine is influenced by Indian, Caribbean, Chinese, and African cultures. This dish is the Guyanese version of a traditional Indian dessert known as seviya kheer. The taste is similar to that of rice pudding, and it's great either warm or chilled.

Ingredients:
     12 oz (1 pack) vermicelli noodles
     12 oz (1 can) evaporated milk
     4 cups of regular milk
     1/2 stick butter
     1/2 cup of sugar 
     1/2 tsp ground cinnamon
     1/4 tsp ground nutmeg
     1 tsp almond essence
     1/2 cup of golden raisins
     Handful of maraschino cherries, chopped
Add the butter to a large pot on low heat. Once it has melted, break up the vermicelli noodles and add them to the butter. Stir frequently, allow the noodles to turn golden brown (this is called "parching"). Once most of the noodles are golden brown, add the evaporated milk, regular milk, sugar, almond essence, cinnamon, and nutmeg. Allow the noodles to simmer in the milk until they begin to soften. Add the raisins and cherries, and allow the milk to reduce. Once the noodles begin to stick together and most of the liquid is absorbed (it becomes like a thick pudding), remove the vermicelli from the heat and pour into a casserole dish. You can choose the dish size according to how thick you want the cake to be (usually about 1 1/2 inches). Allow the vermicelli to cool about 15-20 minutes, then place it in the refrigerator to set. Once it is set, cut into squares and serve.

White Rose Cupcakes

This is your basic chocolate cupcake with vanilla frosting, decorated with a pretty rose frosting design. Cupcakes bake and cool much quicker than regular pan cakes, so they were nice to do during a quick study break. The presentation is also much nicer for sharing than sliced cake.

Chocolate cupcakes:
Ingredients:
     1 3/4 cups of all-purpose flour
     2 cups of white sugar
     3/4 cup of cocoa powder
     1 1/2 tsp baking powder
     1 1/2 tsp baking soda
     2 eggs
     pinch of salt
     1 cup of buttermilk
     1/2 cup of vegetable oil
     2 tsp vanilla extract
     1 cup of boiling water
Preheat the oven to 350F and set aside a muffin pan with cupcake liners. Combine the dry ingredients in a large bowl and set aside. In another large bowl, whisk together the eggs, oil, buttermilk, and vanilla extract. Add the dry ingredients to the wet mixture a little at a time to allow them to mix well. Add the cup of boiling water and whisk together. Pour the batter into each of the muffin cups, filling them about 3/4 of the way. (This recipe makes about 20 cupcakes.) Bake for about 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool before frosting.

Vanilla Frosting:
Ingredients:
     2 cups powdered sugar
     2 tbsp softened butter
     2 tbsp milk
     1/2 tsp vanilla extract
Mix all of the ingredients together and beat until it is light and fluffy.

Decorating the cupcakes:
Once the cupcakes have cooled completely, fill a piping bag with the vanilla frosting. Using a star tip (I used the Wilton 2F tip), pipe a swirl on the cupcake starting at the center and swirling around to the edges. 

Red Velvet Cake Truffles

I love the idea of cake pops, so I decided to make a recipe that reflects that idea. I chose to make truffles...and yes there is a difference between cake pops and truffles other than a missing stick! Truffles are known for their richness, and I love a sweet that can satisfy my craving in just one or two bites. These truffles are dipped in pure chocolate, which makes the coating heavier than that of cake pops (they are dipped in candy melts). Therefore, with these truffles you have a heavier and richer dessert than with the cake pops, and they are just as cute.

My favorite cake is red velvet cake, which is traditionally covered in cream cheese frosting. It follows that popular versions of red velvet cake pops are made using cream cheese frosting and are covered in white chocolate-flavored candy melts. However, I am not a fan of either of those two things, so I used vanilla frosting and dark chocolate instead. The combinations of cake and frosting flavors are endless, so this recipe can be altered according to what pleases you!

Red Velvet Cake:
Ingredients:
     2 1/2 cups of cake flour
     1 cup of butter
     1 1/2 cups of white sugar
     2 eggs
     1 cup of buttermilk
     1 tsp cocoa powder
     1 1/2 tbsp baking powder
     1 tsp vanilla extract
     1 tsp vinegar
     2 oz red food coloring
Preheat the oven to 350F. Sift the flour and baking powder into a bowl and set aside. Mix the cocoa powder and red food coloring together to form a paste, set aside. Cream together the butter and sugar, add the eggs, followed by the cocoa paste and the vanilla. Add 1/3 of the flour to the butter mixture, then half of the buttermilk, then another 1/3 of the flour mixture, followed by the rest of the buttermilk, and end with the last 1/3 of the flour mixture. Pour the batter into 2 greased round cake pans and bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool.

Vanilla Frosting:
Ingredients:
     2 cups powdered sugar
     2 tbsp softened butter
     2 tbsp milk
     1/2 tsp vanilla extract
Mix all of the ingredients together and beat until it is light and fluffy.

Finally, to make the actual truffles:
Ingredients:
     1 pan of red velvet cake, cooled
     approx.1/2 cup of vanilla frosting
     20 oz semisweet chocolate chips or baking squares
     3 oz white chocolate chips or baking squares
Finely crumble the red velvet cake into a mixing bowl. Add vanilla frosting to the cake crumbs (add less at first because you can always add more later...you cannot remove frosting once you start mixing it). I would suggest starting with 1/4 cup of the frosting, mixing well, and then adding a little at a time if necessary. Too much frosting will make the balls wet and sticky, and too little will make them fall apart. What you are looking for is a playdough-like consistency. Once you have achieved this, roll 1 inch balls of the mixture with your hands and place on a wax paper-lined baking sheet. Place the balls in the freezer for a few minutes while you work on the chocolate coating. 

Melt the semisweet chocolate in a double boiler or in the microwave, stirring frequently and being careful not to burn it. For the double boiler method, heat a saucepan of water on the stove, and bring the water to a simmer, not a rough boil, on low heat. Find a metal or pyrex bowl that fits nicely on top of the saucepan, and add the chocolate to it. Place it on top of the saucepan. The steam from the water will begin to melt the chocolate. Once it has started to melt, stir until the chocolate seems to have a glossy texture, and then turn off the heat. If using the microwave, stop it to stir initially every 30 seconds and then every 15 seconds once it has started to melt. Chocolate burns very quickly in the microwave, so be careful not to heat it too long. Again, stir the melted chocolate until it becomes glossy or shiny.

Take the balls out of the freezer, and dip each one in the melted chocolate. Return to the baking tray and place them back in the freezer. Once the chocolate coating has hardened on the truffles, melt the white chocolate in the microwave, again stopping a few times to stir it and being careful not to burn it. Drizzle the truffles with the white chocolate (a fork is a good utensil for this step), and again return to the freezer to quickly harden the chocolate. The truffles may then be served immediately, or stored in an airtight container in the refrigerator. 
     

Salmon Cakes

I am the biggest fan of crab cakes, so when I saw a packet of wild salmon in my pantry this idea instantly clicked. I make it almost the same way as I do my crab cakes, except this time I was in Grenada, with not many of my ingredients available. I got creative with what I had, and the result was scrumptious!

Note: Panko breadcrumbs work well in this recipe, but I think my toast idea made it even more delicious!

Ingredients:
     5 oz of skinless, boneless, cooked salmon (I used a packet of the Chicken of the Sea 
            Premium Wild-Caught Pink Salmon)
     1/4 red bell pepper, chopped into small pieces
     2 chopped scallions
     1 tsp parsley
     1/2 tsp fresh minced ginger
     1/2 tbsp mayonnaise
     1 small egg, lightly beaten
     1/4 tsp paprika
     2 slices of white toast, left out for a few minutes to dry
     Salt to taste
     2 tbsp oil for frying
     1 lime or lemon
Flake the salmon and add to a mixing bowl. Add the peppers, scallion, parsley, ginger, egg, paprika, and salt. Finely crumble one of the slices of toast into the mixture, and mix well. 

Heat the oil on medium heat in a shallow frying pan. In a separate plate, crumble the other slice of toast finely. Take a spoon and gather some of the salmon mixture. Form a ball with it in your hands and then press lightly onto the breadcrumbs. Turn the salmon cake over to get the other side covered, and then add the cake to the hot pan. Cook about 3 minutes on each side until golden brown. Remove and place onto a paper towel-lined plate. Squeeze some lime or lemon over it and serve immediately. 

Chinese Shrimp w/ Broccoli

Living in the UK and the Caribbean has taught me that popular Chinese food in the US is unique to the US. It is different from Chinese food in China as most people already know, but it is also different from Chinese food in other Western countries. Growing up in the US has left me with a taste for American-style Chinese food, so that is what I was trying to re-create in this dish. As with many Chinese dishes, it is stir-fried on high heat, so it is a quick and easy, yet delightfully delicious dish.

Ingredients:

     8 oz. large shrimp, uncooked, peeled, and deveined

     2 heads of broccoli

     1/3 cup of soy sauce

     1/4 cup of chicken broth

     1/2 tbsp sesame oil

     2 tbsp white sugar

     1 tbsp cornstarch

     1/8 cup of water

     2 small garlic cloves, chopped finely

     1/2 tsp fresh minced ginger

     2 tbsp vegetable oil

Mix together the soy sauce, chicken broth, sesame oil, and sugar in a small bowl, set aside. In another small container, add the cornstarch to the water and stir to dissolve.

Wash and chop the broccoli into florets. Heat the vegetable oil in a wok, and add the minced ginger and garlic. Fry for a few seconds until aromatic, being careful not to brown the garlic. Add the broccoli florets and stir fry for a few minutes, until the broccoli is cooked to desired tenderness. If necessary, add a little bit of water to the wok and cover to help steam the broccoli. Remove the broccoli from the wok and set aside. Add the shrimp to the wok, and cook on medium-high heat until one side is pink. Flip the shrimp over to cook the other side.  

Add the soy sauce mixture to the shrimp and bring to a boil. Allow the sauce to reduce slightly, then add the cornstarch mixture. The sauce should immediately begin to thicken. Return the broccoli to the wok, stir, and remove from heat. Serve with white rice.

Nutella and West Indian Cherry-filled Crepes

When I do chocolate in desserts, I sometimes like to add fruit like strawberries or raspberries. The acidity of the fruit helps to cut some of the rich sweetness of the chocolate and help to balance out the flavor of the dessert as a whole. Strawberries are not grown in Grenada, and therefore are expensive and difficult to find. So instead, I used a set of cherries I had bought at the local market. The West Indian cherries are a bit more tart than the cherries you will find in the U.S., so they were a good match for the sweet Nutella. Also, I chose to use almond essence instead of the usual vanilla extract for these, as that is my mother's choice when she makes pancakes. Either would work just as well, but the almond essence reminds me of home. The crepes can be made in advance, but hold out on filling them until right before they will be served.

Crepes:
Ingredients:
     1 1/2 cups of flour
     1 tbsp white sugar
     1/2 tsp baking powder
     2 cups of milk
     1/2 tsp almond essence
     2 eggs
     2 tbsp butter
Mix together the dry ingredients (flour, sugar, and baking powder), and then add the milk, essence, and eggs. Continue whisking until the batter is smooth. Butter a 6-8 inch skillet and place it over a medium fire. Pour 1/4 cup of the batter onto the heated skillet, then immediately lift the pan and swirl the batter around to cover the bottom of the pan. Cook for a few seconds until that side is light brown, and then flip to cook the other side. Remove the crepe from the pan, and follow the same steps with the rest of the batter. Cover the crepes to prevent them from becoming hard.

Filling:
Ingredients:
     1 small container of Nutella
     1 cup of sliced cherries (or whatever fruit you like)
Spoon about 2 tbsp of Nutella in a line down the center of the crepe. Sprinkle with the sliced fruit and fold the two empty sides of the crepe over the middle part with the filling. Flip the filled crepe over, drizzle with heated Nutella or melted chocolate, and garnish with some of the fruit pieces. Serve immediately.