Sides

Cheddar Cheese and Scallion Scones

As were all at home becoming the best bakers ever, I decided to explore the savory scone with this Cheddar Cheese and Scallion Scones recipe.

In our house the girls and I are always making sweet scones whether it is chocolate chip (plain or with cranberries), Blueberry with lemon drizzle, or sweet potato and crystallized ginger, I’ve been stockpiling savory scone recipes.

This one is taken from kingarthurtflour.com. I’ve made a few adjustments so I hope you like it.

Ingredients 2 Cups all purpose flour ½ Teaspoon salt 1 Tablespoon baking powder 6 Tablespoons COLD butter cut into pieces 1 Cup Grated Sharp Cheddar Cheese (They recommend Cabot extra sharp) I AGREE!!! 3 Scallions, chopped thinly both white and green parts 2 Eggs ⅓ Cup heavy cream 1 Tablespoon Dijon mustard 1 Teaspoon hot Read More


Macaroni Pie

Macaroni Pie

Macaroni Pie is the ultimate comfort food, and is the backbone of every West Indian meal. It is often served with lunch, at a picnic and for Sunday dinner.

The big debate is how Macaroni Pie is made…. Whether you start with a bechamel or just use egg and milk, it is THE BEST!!! My brother’s mother-in-law is the Queen of Macaroni Pie and I’m always happy when Deloris comes to dinner because she almost always brings her pie.

Give it a try! Make suggestions if you have your own version and, most of all, enjoy eating it!

Prepare the Macaroni 8 oz Macaroni Salt to taste Preheat the oven to 350 F. Cook the macaroni according to the package directions until al dente. While the macaroni is cooking, prepare the sauce using one of the following two methods. White Sauce Method 1 Tablespoon minced onion ¼ Cup butter 2 Tablespoons flour 1 Read More


Caribbean Cocktail Beef Patties

Caribbean Cocktail Meat Patties

These Caribbean Cocktail Meat Patties are a follow-up to a West Indian Pineapple Tarts recipe we posted about a week ago. We promised that we would post other recipes that can use the same fantastic short crust pastry found with the tarts.

These patties are great for parties, picnics, or just about anything. They are also fun to make with children. My problem is, my girls and I have a blast making them, but they don’t last because we eat them all right away (with Adam’s help, of course)! Consequently, I’m still trying to figure out the “right” quantity to make.

Try them out and let us know if you like them. Enjoy!

Beef Filling Ingredients… 1 Lb ground beef 1 Small onion, finely diced 5 Season Peppers, finely diced ¼ Cup spring onion, finely diced 1 Scotch bonnet pepper, finely diced (Only if you want spicy) 2 Cloves garlic, minced 1 Sprig thyme (about 1 teaspoon) 1 Teaspoon salt ½ Teaspoon black pepper In a medium saute Read More


Festival - Jamaican Fried Dough

Festival – Jamaican Street Food!

Festival is a type of Jamaican street food that is usually eaten with Jerk meat or fish.  It is slightly sweet and crunchy. 

We have to get our fix every few months so we make it and enjoy it with jerk chicken and some of the condiments I make such as Ginger Marmalade.

Try this recipe and enjoy!

Festival is a type of Jamaican street food that is usually eaten with Jerk meat or fish.  It is slightly sweet and crunchy.  The original recipe for this post was taken from Virginia Burke’s cookbook “Eat Caribbean”, but has been improved with input from Petal, a wonderful Jamaican woman who helps me in the kitchen Read More


Pumpkin Fritters

Pumpkin Fritters!

Pumpkin fritters are a staple in very West Indian kitchen.  They can be served as either sweet or savory. If served as a sweet, dust with cinnamon or nutmeg and brown sugar.

If you want to try a twist on the theme, then substitute ripe banana or very ripe plantains! These small changes can give you a lot of foodie fun.

Enjoy!

Ingredients… 1 ½ cups flour 2 teaspoons baking powder ¾ teaspoon of salt 2 eggs ¼ teaspoon of chopped hot pepper 1 tablespoon melted butter (optional) ½ cup milk (optional) 2 cups pumpkin, cooked and crushed coarsely 1 cup oil for deep-frying Instructions… Sift flour and baking powder and add salt.  Next, beat eggs until Read More


Tostones

Nicole’s Tostones

All across the islands plantains are prepared in a range of ways with Puerto Rican Tostones being one such option. In this version, which I not surprisingly call "Nicole's Tostones", we use ripe plantains and dip them in water between the first and third frying. We like using ripe plantains because of their sweet flavour although many people will swear by the taste of green plantains often because that's what they grew up with from childhood.

Ingredients… 5 Tablespoons oil for frying 3 Ripe Plantains (They are ripe when the skin is yellow and black. The more black, the riper/sweeter) Salt to taste Instructions… 01Peel the plantain and cut it into 1-inch chunks. 02Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides. Read More


Spinach Rice - NT Style

Spinach Rice

I started making this Spinach Rice dish as a replacement for our traditional West Indian rice and beans. My daughters Zoe and Emily love it! Give it a try with your kids. It might be a clever way you can sneak some spinach into their diet. Healthy eating that tastes great!

Spinach Rice Ingredients… 1 Small onion, diced 10 Season peppers, or ½ bell pepper, diced 1 Cup chopped spinach (frozen spinach can be used) 2 Cloves garlic, minced 1 Cup long grain rice, rinsed Olive oil to saute 2 Cups coconut milk*** 1 Teaspoon thyme Salt to taste Instructions… 01In a medium saucepan saute the Read More


Veggie Pakora

Veggie Pakora

I love Veggie Pakora! Whenever Adam and I went to the Mughal Gardens Restaurant in Baltimore (which was often), Veggie Pakora was the first thing that I ordered. I’m not too sure which chutney I prefer with them... the tamarind or the cilantro so I provided both for you here. I love both chutneys as well (notice a pattern). Enjoy!

Ingredients… 1 ¼ c up garbanzo flour ¼ c up rice flour 2 t easpoon salt 1 ½ t easpoons curry powder 1 t easpoon cumin ¼ t easpoon baking powder 1 c up water 1 c up broccoli, finely chopped 1 c up sweet potato, peeled and finely chopped 1 c up zucchini, finely Read More


Rum Battered Fish

Three Super Sauces for Fried Fish

Notes: It took me the better part of a day to figure out which sauce to serve with the Crispy Rum Battered Fish. Tartar sauce would the traditional choice, but I love Spicy Mayo… and then I came across this interesting taco sauce and here we are with 3 sauces from which to choose!

Wickedly Good Fish Taco Sauce… This was taken from soupaddict.com. It is similar to my Zesty Sauce with a few extra ingredients. ½ Cup Sour cream ½ Cup mayo ½ Teaspoon cumin ½ Teaspoon ground coriander ½ Teaspoon dried dill ½ Teaspoon dried oregano ¼ Teaspoon ground chipotle chili powder ½ Teaspoon capers, minced 1 Read More


Banana Date Muffins

Banana Date Muffins

Notes: These wonderful Banana Date Muffins came from Elizabeth Rabinowitz, a guest who visited Nicole's Table in April 2018. We got to talking about my daughter Zoe wanting to try out new recipes and Elizabeth wrote up this recipe for Zoe on the spot. We tried them out and they were perfect. They fit our celebration of local flavours because the muffins use bananas and dates (I actually have 2 Date Palm Trees in my yard!). Thank you Elizabeth!

3 Ripe bananas 2 Eggs 1/2 Cup ground flax seed 3/4 Cup almond flour 3/4 Cup brown rice flour 1/2 Teaspoon baking soda 1/2 Teaspoon baking powder 1/2 Teaspoon salt 1/2 Cup chopped dates 1/2 Cup chopped nuts (pecans or walnuts) Place into a greased muffin pan and bake at 350 F for 20-25 minutes. Read More