Ting for de' back...

Ting for de' back...

            As a youth, growing up in Trinidad, I heard many stories about drinks, potions, fruits, punches, roots, herbs, and some other entities for improving ‘performance’ for us guys. Being of the Asian persuasion, the ginseng root was most prominent; but it was not until I came of age that I truly realised what all the hub was about. Curiosity would always take over when an ole talk would start about them, and being respectful I would not seek further information but I would listen intently. For us guys, we all consider that at some point while we ripening, we may need a little help in the performance aspect of life. We can’t be young and strong forever so having a little background info on what to ask for would come in handy.

            

            This is the first in a series looking at what I’ve heard of in my early years and some that I’ve found later on...

Bois Bande

[...Muira Puama root, Macoucherie]

               Seeing bark soaking in a rum coloured liquid is somewhat normal for a youth in the Caribbean I guess. One day eventually getting to taste that liquid is also, but in this particular case the liquid is ‘bois bande’ so bet yuh bottom dollar it strong! I guess ‘all that in it’ because there are many forms of this bark from the Richeria grandis tree, but because it’s a drink for the guys, soaking it in wine or over proof rum is understandable. The choice is yours when it comes to flavour and strength of the soaking liquid. Using it in alcohol form may disguise the embarrassment of having to use a performance enhancer, but could also work as a rite of passage for young men learning the ways of the world. 

After the harvest...

The Richeria Grandis

A piece of a branch of the the Richeria Grandis tree

           Traditionally, it is found in an alcohol bath because of the medicinal practices of our ancestors, but now it can be found powdered in capsules; and the news to me was the range it spans across the region and in some instances the globe. The fact that it can be found in Grenada, Guadeloupe, Dominica, Jamaica, Brazil, and other parts of South America is not surprising when you think of our ancestors; even France produces a product version as well; I just thought it was a Trini’ thing. Not only that, but is not just a guy thing either, ladies use it too for more or less the same thing.

          As far as I understand, after soaking for a period of time in the alcohol, the essence is drawn out of the bark and into the liquid. This liquid is then used as an additive in pretty much anything that one can put alcohol in. Most commonly associated with the ‘Punch man’, most people have one they are loyal too. There is not one self-respecting ‘Punch man’ that does not have a stash of Bois Bande at the ready. Don’t matter what’s your flavour: peanut, seamoss, soursop, barbadine, beet, carrot, linseed, to name a few; mix any two or three, even call for a ‘bomb’ and get them in one. Regardless of how you like it, the ever present hit is the Bois Bande.

            All these pictures I found on the internet just from searching 'Bois Bande'...I never knew it was sold commercially, I really thought it was in the same category with 'Babash' under Local Fixes, who would of thought!

Shoes to full ah' belly

Shoes to full ah belly...

        Making a meal would seem like a mountainous task to most people, but for mummies and grannies, necessity makes the task a chance to provide for their families which takes ‘work’ out of the recipe. For one who has no culinary inkling, the idea of being in a kitchen may keep them up at night; just the thought of having to be in front a stove with a mass of various ingredients on the table is enough to call the Colonel. 

       To get through this type of ‘torture’ the young kitcheneer must be seasoned from early. The early years spent creating pots of love with mummy, and granny if you lucky, will set the wheels in motion; with some motivating factor added in of course. Most times, “you have to eat to live” or, “don’t let no woman cut style on you boy!”

       Most chefs would start their biography with, “Well it all started at home really” with a smile. I always proudly say my mom and grand-mom started my career. Often most times would be just granny and I, as mom would be on her way from work, but we made the most of it. Holidays and days off from school were greatly welcomed not just for the break from Math and English but for another class of my favourite subject ‘Whatcha’ Cooking Today Granny?’ I always wondered how they knew how and what to cook. Later on I found out eventually but more so I realised it was by doing what I was doing that made them the great cook I admired, and I wanted to be that for my children one day. I made them fed up of me asking questions and many times they had to stop me from trying to taste with my fingers. Everything from sponge cakes to stewed chicken, coconut drops to oil down, sugar cake to split peas rice cook-up with salt-fish. I saw it all and more importantly had my fair share; which was usually the first and bigger than the others because I helped!

      Now that I have established myself as a ‘kitcheneer’, I put my own twist on their lessons and make it mine just as they and their teachers did in their time. Sometimes the tables turn and I become the teacher which makes them proud and playfully revengeful by trying to taste but they are good students and I enjoy trying to fill their shoes.

      

P.S...Happy Mother's Day to the the reasons I can do what I love because I love what I do...my mom and grand mom...you taught me how to cook with love and I always will!...

Pie oh pie!!...

The long awaited Pies session!...I think I have been looking forward to this class more than the students; I love a well made, not very sweet, flaky, crispy, crunchy, texturally and visually sexy pie!  Probably because pies are not really very popular here in Trinidad and the American marketing during special occasions just always had my attention. Seeing these gorgeous pies would always engage my sweet tooth, so much that I would have to satisfy it with a slice of cake or whatever was available.

 Interestingly enough, and as my students realized and mentioned, pies are really fairly simple and straight forward to make. Basically a pie is more or less a shell, baked or unbaked, and a filling; with either a topping or a top crust, both of which can be manipulated to double as a garnish for presentation. As I told my students, "Don't worry, this is going to be easy as pie!" :)

So we made a couple different pies, and even included a tart from the previous session to show the differences between pies and tarts. Basically a pie is made in a dish with sloped sides and can have either a single crust [bottom] or a double crust [top and bottom]; tarts are made in a dish with straighter sides and filled with pastry cream then topped with fruits or vegetables accordingly. Variations may be present but that's it in a 'pieshell'.

I failed to mention in previous posts that all the recipes for the items mentioned can be found in the Professional Baking 4th Edition by Wayne Gisslen, published by John Wiley & Sons Inc.

Now....would you care for a slice?...

This is a pre-baked pie shell that was baked 'blind'- where we used a fork and made holes in the base to prevent it from puffing up during baking, a technique called 'docking', and we placed a piece of grease proof paper [or parchment paper can be used] in it and filled it with rice to act as a weight to help prevent puffing also. These would be used with fillings that do not require baking like puddings and what we used it for- Banana Cream Pie!! my all time favourite..:)))

Unbaked Apple pie showing the enticing traditional lattice work as a top crust..

And then we baked it!...gorgeous!!

Pecan Pie...this was exceptional...commonly a bit overly sweet but we made adjustments before hand so it was right on point!..a spoon of whipped cream over a slice and my gosh...bliss!.. 

Traditional Pumpkin Pie...not the most popular in the class because "pumpkin is for choka"

mouth watering!....

Here's a Lemon Chiffon Pie garnished with a simple shake of lemon zest...to the back-right is the Banana Cream pie without the whipped topping.

This gem is a Strawberry Tart with an Apricot glaze..we used a Pate Sucree dough which is a sweet pastry dough as the crust, filled it with vanilla pastry cream and topped it with fresh, sliced strawberries then brushed the apricot glaze over top to give it shine. This was simply excellent!!! 

Miniature morsels of goodness...Strawberry Tartlets...smaller versions of our Strawberry Tart and just as heavenly!

Which would you try??...

C is for Cooookie!!!....

LOL...me love coookie!...sorry just had to...as a child of the 80's it's difficult not think of Cookie Monster when I hear 'cookies'. Yes, I know, but I cant help it :))....

So 'Cookies' after Quick breads and even though they were not operating with all hands on deck, they were  able to do more than I expected. They really got to see the difference in textures and make-up methods all as a result of the different levels of creaming done when mixing. The amount creaming of the fat and sugar will determine the consistency of the final product. So for drop cookies; where the mixture is 'dropped' on the baking tray, little creaming is done to make sure the batter is not 'loose' or runny as it would need to be stiff.
For Butter Tea cookies, because the make up method is the bagged method; the mixture/ batter is placed in a piping bag and piped using a star tube for presentation. Really good stuff.

One of the coolest were the Checkerboard cookies which are basically a plain and a chocolate icebox cookie dough, that is layered and stacked strategically to get the desired checkers of brown and white. It is one of the most labour intensive and time consuming make up methods but the results speak for themselves. A good chiller is essential for this make up method also because the dough needs to be firm in order to get clean nice cuts for stacking.

Feast your eyessss.....

Chocolate chip cookies...a bit thick but my oh my :))...

Coconut macaroons on the left and Butter Tea cookies large and small, centre and right. Serious 'melt in yuh mouth' stuff

Almond Biscotti!!...mmm...a cup of french vanilla coffee would make these guys just melt!...

Checkerboard cookies before.......

Checkerboard cookies after......:)))))))

Baking backed up...

So I have 2 weeks worth of pics from baking classes today. So much has been going on with classes and exams its been tough to get in some blog time but here it is...


The class to follow 'Enriched Yeast Dough' is 'Quick breads'...so Tuesday before last, we took on Quick Breads...these tender morsels are just that. In production, they are put together fairly quickly with very little mixing to make sure we don't develop the protein in flour called 'gluten'. If we over mix we will have very tough, 'bready' quick breads which are really undesirable. Now in post-production, they don't last very long once out of the oven and cooled..yummm yummm :). Here's a glimpse of the creations...

Buttermilk biscuits!!...see all the love that was put into these guys....

Close up love...

On the left are Popovers, really quick to put together and a great brunch item; centre-back  are Cranberry drop scones, lovely colour on them; and to the right are the Corn muffins, a bit denser than expected but the flavour was there.

Chocolate Chip Muffins...more like pillows!!!!!

My favourite...Banana Bread!...delicate but assertive flavour. The almonds on top really added that toasty, crunch banana bread enjoys so much...


:))
Cookies next.....

Lunch at the CCJ

        As part of my portfolio, I manage the production for the  Functions Unit..this can range from an all-inclusive fete for 1000 people with 10-12 dishes to a 7 person lunch meeting at a very important spot. With the outstanding work of my very talented colleague, Ms. Edwin, a 3 course lunch for 7 hosted by our high profile client really got our creative juices going. If i do say so myself...we did goooood!!....

       The challenge here was that we had a high profile, first time client to impress and even though it was lunch, the meal should not be too heavy. There were some meetings to follow right after and everyone needed to be up and alert. After some deliberation and consultation with a representative of the client we came up with our menu...

Soup

Mushroom Bisque served with garlic croutons

Entree

Pan Fried White Salmon served with a Lemon Beurre Blanc

accmpanied by provision au Gratin and Sauteed Vegetable medley

Dessert

Vanilla Panna Cotta 

Served with a Spiced Blueberry Sauce, topped with slivered Mango Chow all on top a slice of caramelized pineapple

For the first course....Mushroom Bisque with garlic Croutons

Try the recipe:

Serves 8 [6-8 oz portions]

4 oz butter

8 oz onions, diced

4 oz carrots, chopped

1 bunch celery

2 lbs fresh button mushrooms, sliced [reserve a few pieces for garnish]

salt to taste

black pepper to taste

1/2 cup flour, all purpose

2 ltrs fresh vegetable stock

1 bunch shadon beni, minced

1 bunch chive, finely chopped

4 each pimentos, minced

1 head garlic, minced

Method:

1. In a medium sized stock pot heat butter until melted and add onions, carrots and celery. Sweat until softened.

2. Add mushrooms and saute until moist.

3. Season with salt and pepper to taste.

4. Add flour to make a roux and mix well. Add stock and mix well again. Bring to boil and adjust seasoning.

5.Add remaining vegetables and allow to simmer for a further 5-10 mins.

6. Blend soup to desired consistency. Taste and adjust seasoning if necessary. If soup is not thick enough, thicken further using a beurre manier [uncooked roux] or add more stock if too thick.

7. Garnish and serve.

Optional: Finish with a drizzle of heavy cream or half and half over top.

For garlic croutons: 

Mix 4 oz softened butter and 3 cloves minced garlic; season with salt and pepper. Brush over desired bread, then cut into smaller pieces and toast until golden brown.

Entree :)

For the Entree...Pan Fried white Salmon fillet with Lemon Beurre Blanc; Provision au Gratin and Vege Medley garnished with shadon beni oil and a somewhat overused pimento flower; but they left no petal behind!

Dessert..hmmm....Vanilla Panna Cotta [made with real Vanilla bean] served with caramelized pineapple, mango chow and spiced blueberry sauce. I would call it a compote but Ms. Edwin doesn't like the word 'compote'...lol 

Everyone thoroughly enjoyed the meal and we were happy like pappy!!!

Baking Class- Enriched Yeast Dough

Ok so I teach a baking class, and on Tuesday we did Enriched Yeast Doughs, which is basically stuff like cinnamon rolls, stollen, and brioche. These doughs are also called sweet doughs, so just think of bread texture with rich, buttery flavour but not very sweet until all the gooey goodness is drizzled over top...mmmm. These are a few of the items they produced...

Cinnamon Rolls before.....

Cinnamon rolls After....

Tea ring/ Wreath cake filled with cinnamon sugar, dried fruit and nuts...





Brioche on the left....Kugelhopf to the right... and those guys to the back supposed to be hot cross buns [but not so much] :)....


They did really well for a first time...Good jobs guys!....