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Friday Faves: Giving Thanks and Foooooooood

Happy Thanksgiving weekend and happy Friday! We have a lot to be grateful and thankful for, one of them being our tiny, hairy family. And something else to be thankful for is lotsa food, one of which is a Kreyol Kitchen redo that I’m sharing in this Friday Faves. Remember earlier this week, I shared the first EPIC FAIL in translating my Haitian grandmother’s recipes when I tried to make mocha pudding? Well, I had wanted a dessert to bring for Thanksgiving so I was determined to change my chocolate soup mistake into an actual chocolate dessert that you’d want to eat. I made a few changes and it worked!

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Recipe: Mocha Pudding Epic Fail

This is the story of my first EPIC FAIL in cooking and baking my grandmother’s recipes. What was supposed to be probably a firm and delicious mocha pudding turned into chocolate soup. Truthfully, I am not going to hate on chocolate soup but I was hoping to post a dessert recipe here that you could use for Thanksgiving and the rest of the holiday season and now I can only post about what not to do and maybe how I think I can make it better…but not sure if it’s just that I suck at life and maybe can’t actually make it better?

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Recipe: Mousse de Poisson

If you’ve been following along with The 256 Project for a while now, then you know that part of the story behind this blog is my attempt to recreate my Haitian grandmother’s recipes that she wrote down in beautiful script when she spent one summer with us when I was a child. Every recipe I have made (all tagged Kreyol Kitchen on this blog for easy searching) has somehow been a comedy of errors that, remarkably, has still come out tasty even if the dish didn’t come out tasting or looking as it’s supposed to. This week’s Haitian dish is mousse de poisson. My dad said it was really good and that it should be one of the next I make. It was really good. But is this what he had in mind? I don’t know because I was too lazy to ask him!
Mousse de Poisson recipe via my grandmother.

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Haitian Rum Cocktail Recipe

Fun fact: When I tell my parents a week in advance that I’m coming over so we can cook one of my grandmother’s recipes together and they say okay, this is what happens when I show up: “You want to do what?” “But we don’t have any of that stuff.” “So we have to go to the grocery store?” “But I don’t feel like cooking.” Welcome to my life, people! Instead, my dad made us a drink with four ingredients that he called a cocktail and when I asked him to elaborate, he said it was a Haitian Rum Cocktail. “Now you can write about that.” So, I did…
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Grandmother’s Recipe: Savory Shrimp Flan with Cardinal Sauce

I am back with another of my grandmother’s recipes, flan de comte aux crevettes, which kind of translates to a savory shrimp flan that she recommends be served with a side of Cardinal sauce. I say “kind of” because, well, you’ll see. It was a super easy recipe to make, once I got past the hump of not being able to understand it. One reason I had trouble with translating this recipe is because it doesn’t entirely make sense, so I asked my mom to translate it for me. And did it turn out any good? Well, YES!

My grandmother’s handwritten recipe.

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Tarte a l’Oignon, aka Onion Tart

Just too late for your 4th of July BBQ, but perhaps just in time for the rest of your life of eating deliciousness, I have something for you that made me practically sob in making it but really happy in eating it: tarte a l’oignon, or onion tart. If you host a BBQ or dinner in the near future and want something with lots of flavor that’s easy to make, I highly suggest this onion tart.


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My Grandmother and Me for #ThrowbackThursday

One summer break during elementary school, my grandmother, my father’s mother, came from Haiti to stay with us. While she was there, my parents asked her to write down in a notebook all the recipes she could remember. Over the course of the summer, she wrote down in her beautiful script dozens of recipes, from marinades to desserts. All the Haitian recipes that I’ve translated and cooked here in the Kreyol Kitchen category come from that notebook. Here we are in 1986 at Hershey Park in Pennsylvania during one of her visits. Happy #ThrowbackThursday!

Liqueur des Iles

Question: What is made mostly of rum and is keeping me happy all holiday season long?

Answer: Liqueur des îles.

Bonus: It’s made partially of fruit, therefore it’s healthy and practically a salad, amirite, people?!

recipe for island liqueur

 

Over the past few months, I’ve made quite a few of my grandmother’s recipes and they’ve all been delicious savory meals or sweet desserts (search category Kreyol Kitchen for more). But I realized I hadn’t made an alcoholic drink since last year so I wanted to see what other boozy beverages she loved. Liqueur des îles caught my eye because of the process. It’s essentially three steps over the course of 30 days and the wait is worth it. So let’s get to it!

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Gigot de Porc en Chemise

Gigot de porc en chemise may be my favorite of my grandmother’s recipes that I’ve made so far. Here’s why: it translates to leg of pork in a shirt. And that shirt is bacon. You read that right. The SHIRT IS BACON!!! In other words, this is a bacon-wrapped pork leg. Covered in a bechamel sauce. OH MY GOODNESS!!

image

So let’s get to it.

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Sardines au Parmesan

Sardines au parmesan is tasty, easy to make and works well as a party appetizer or snack.

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