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Wednesday, 24 October 2012 23:04

More from abroad

I adore Vietnamese food, especially the zing in certain Vietnamese desserts. Most of the time, they add some freshly-minced or dried chili peppers in their sweets. Although once in a while I enjoy this tongue lashing, most of the time I want to taste the true fruit, unadulterated. So I took a popular Vietnamese banana fritter recipe and altered it many years ago. I forgot all about it until I was thumbing through my notes for my second cookbook and happened upon it. It is far simpler to prepare than the Vietnamese version and I believe much simpler and clean in flavor. If you want, by all means add some cinnamon to the batter, but remember, you will need to find Vietnamese cinnamon to be authentic (as well as about another dozen or so ingredients). So enjoy this treat two ways; see below.

Published in The Cooking Edge
Wednesday, 06 June 2012 16:41

Simply Caribbean

The headline is an oxymoron, obviously. June is National Caribbean-American Heritage Month, and Caribbean cuisine is so far removed from what we are used to up here in the Northeast, it would take my whole article just to give you the ingredients and preparation for one dish.

Coconut is the most repeated item in Caribbean cooking, with coconut milk leading the pack. But don't confuse coconut milk with what you find in the middle of a coconut. It is the extraction of coconut oil and flavor into milk. To make it at home is simple. In a large bowl, place 4 c. grated coconut. Bring 2 c. milk to a scald on the stove, remove and pour over the coconut. Let it sit for 30 minutes. Strain the coconut mixture through a strainer, reserving the liquid. If you would like, remove the strained coconut into a muslin or cheese cloth and squeeze even more coconut flavor. Store this coconut milk in the refrigerator until cool. The cream will rise to the top, so before transferring this milk into an air-tight container, whisk well. That's it!

Published in The Cooking Edge

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