The diverse and indigenous cuisine brought to Saint Martin by many ethnic groups from all over the world intrigues us. To this end, we seek out where it comes from, whether it is used for celebrations, and whether it is exotic to some and everyday food to others. Nourishing the body and soul with what is produced from is what makes the world go round.
I love this rainy weather! Stick to recipes. cooking in the kitchen; or simply listening to audio while reading a book, watching a movie, or knitting. Hahaha… Knitting is usually not the idea of people living in hot climates. And yes, turn up the A/C here. Because even if it’s raining and it’s pretty ‘chilly’ outside, it’s not that cold.
Interestingly, it has been raining in many parts of the world over the last few days. I’m not talking about North America, which is supposed to be the source of the cold, but because South America also had wind and rain. This means that those of us who enjoy cooking and sharing recipes have done just that.
The first thing to do after you’ve eaten up your festive seasonal inventory is to pop a fresh jar and a bottle of something special into the (preferably) empty refrigerator. , preserved lemon tops this list. Pickles are very handy to have on hand. Transforms many plain ingredients into more heights instantly! Great on sandwiches, hard-boiled eggs, wraps, and any meal.
Quick (refrigerated) pickles are simply pickled vegetables in vinegar, water, salt, and sugar and stored in the refrigerator. You can eat it immediately after making it, but it is best eaten chilled.
Pickling is best done with very fresh vegetables. You can pickle almost any vegetable. You can decide how you want each vegetable sliced lengthwise or cut across into “coins.” Cherry tomatoes are best stored whole. Boil green vegetables (mung beans or zucchini) in boiling water for 2-3 minutes, then shock in an ice bath to preserve color. Drain and use.
For easy pickles, the basic brine is equal parts vinegar and water. You can adjust the ratio to your liking. Vinegar (white vinegar, apple cider vinegar, white wine, rice vinegar) can be used alone or in combination. Balsamic vinegar and malt vinegar are not suitable for pickling.
For this pickling, preserving operation, the bottle should be well prepared by boiling. It’s acceptable to put them in the dishwasher, but if you feel that’s not enough, read up on how to make cans and jars. using.
For pickling liquid, I love a simple and easy “quick pickle” brine with rice vinegar, sugar, salt, and peppercorns. Cool and place in the refrigerator. Optional: Herbs, ginger, pepper and garlic can be added to the pickle.
Slice the red onion as finely as you like. I use a mandolin Remove the heads and tails of the onions, remove the husks, put them in a ziplock bag and store them in the refrigerator for a few days so they don’t split when sliced. This crying while slicing onions is no nonsense.
For cucumbers, thinly peel or slice the cucumbers crosswise and keep the slices thin – again a mandolin works well here. For carrots, wash and finely chop the carrots, then cut into equal lengths to fit in the jar.
For jalapenos, the top/stem should be cut off. Then choose whether to remove veins and seeds. Next, slice the peppers as thin or thick as you like, place them in the prepared bottles, and pour over the pickle brine. Add to and bring to a quick simmer.
A rainy Sunday is perfect for a little time in the kitchen.
Start with smoked salmon, heated rolls (on the BBQ), sour cream, avocado, and pickled red onions.
Pork tenderloin – marinated ketchup manis cooked on a barbecue
BBQ grilled pork sausage
Korean chicken, marinated and barbecued – served with spicy jalapenos and yogurt sauce.
Barley salad – tomatoes, parsley, garlic, green onions, walnuts.
I put the mushroom pie in the oven (I’ll finish it off with a BBQ when I’m out of GEBE) – Webber makes a great oven.
Tartiflette made the day before – a delicious potato dish cooked on the barbecue.
Baked peppers stuffed with tomatoes and minced garlic, topped with basil leaves and baked in olive oil, first in the oven and finally in the Weber oven.
A dessert consisting of a box of chocolate-coated biscuits purchased during the holiday season.
Of course, any wine, beer or mimosa will do.
½ cup water
½ cup vinegar (white)
1 teaspoon sugar
1 teaspoon salt
Boil in a small pot and use while hot
1 cup rice vinegar
1 cup water
¾ cup sugar
Kosher Salt 1TBL
1 teaspoon peppercorns (optional)
Boil the liquid and pour it over the vegetables
harvey pickle brine
1 pound fresh vegetables (cucumbers, carrots, green beans, summer squash, cherry tomatoes)
1 cup vinegar, such as white vinegar, apple cider, or rice
1 cup water
1 tablespoon kosher salt or 2 teaspoons pickling salt
1 tablespoon granulated sugar
2 sprigs of fresh herbs (thyme, dill, or rosemary)
2 teaspoons whole spice (black pepper, coriander, or mustard seeds)
1 teaspoon dried herbs or powdered spices
2 garlic cloves minced or sliced
Add the vegetables to the jar and pack very tightly, but do not press too hard.
Leave space at the top of the jar so the liquid covers the vegetables.
Pour in the hot pickle brine and tap the jar to remove any air bubbles.
Seal, chill, and refrigerate for up to 2 months.
The more the pickles mature, the more flavorful they become.
Mushroom pie – Any mushroom can be used in mushroom pie. Below is what I had on hand. This pie is my grandmother’s. As with many of her recipes, she didn’t use exact measurements. Just flip the sides to create a sort of galette.
4 king trumpet mushrooms (sliced on both sides)
Frozen pack of morel mushrooms
Packet zirolles (yellow mushrooms)
2 yellow onions, thinly sliced
2 cloves minced garlic
dry sherry 2 tbl
chicken stock cube
1 tablespoon corn flour
Saute the onions and garlic in a mixture of butter and olive oil for 5 minutes.
Add mushrooms and cook, stirring frequently, until pan is completely dry.
Add 2 sprigs of thyme and stock cubes along with the sherry.
Mix well and simmer for 3 minutes.
Add enough water to cover the mushrooms and simmer until the water is reduced by half.
Sprinkle potato starch over the mushrooms.
Add about 1/2 cup of heavy cream and heat a little more until desired consistency. (If it’s too thick, add more water, if it’s too thin, boil it down a little more).
Add salt, pepper and a few red pepper flakes to taste.
Place the pie crust in a pie plate and add the mushroom mixture. Turn the stack of pastries toward the center of the plate.
Refrigerate for 1 hour if you have time.Chilling pastries before baking is always a good idea
Brush with beaten egg yolk or milk just before placing in preheated 400°F oven.
Cook until golden crust.
tartifret – I used Reblochon cheese here, but this potato and cheese pie can be made with a variety of cheeses.
2 pounds potatoes (peeled and diced)
8 oz pack bacon lardons
1 clove of garlic
3.5 ounces white wine
7 fl oz double cream
salt and freshly ground black pepper
1 sliced reblochon cheese
Preheat oven to 400 degrees Fahrenheit.
Boil the potatoes until soft, but in a pan with salted water so that they do not fall apart.
Drain and set aside to cool.
Sauté bacon, garlic and onions until golden brown.
Deglaze the pan with white wine. Continue cooking until most of the liquid has evaporated.
Place the diced potatoes in a baking dish and season with freshly ground black pepper and salt (not too much, as bacon is quite salty).
Gently stir in bacon mixture.
Pour in the cream.
Place the reblochon slices on top and press lightly.
Bake in a preheated oven until crisp and brown.