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??...