Hey, guys, I don’t mean to brag or anything, but I just made one of my grandmother’s recipes and I actually did a pretty good job! The recipe is for souffle au fromage, aka cheese souffle. It involves cheese and eggs and milk and, get this, even my very picky dad who fondly remembers this recipe from his mom’s cooking approved of what I made. I mean, WHAT?! All the hand clap emojis for me! Do you want to impress your hard-to-please Haitian dad or just cook something good? Read on.
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!
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.
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!
I did something I probably shouldn’t have done when you’re an invited guest: I brought a dessert that I had never tested before. I was looking through my grandmother’s recipes and saw le massepain au beurre, a name I didn’t totally understand but the instructions were simple and I understood that butter was a major ingredient which is always a good idea, so I decided to go with it.
We had a weekend full of guests so I thought it would be a good time to try one of my grandmother’s dessert recipes. She wrote down a recipe called Gâteau à la Livre, but I think she meant Gâteau de Livre, which translates to pound cake. I don’t know if what she wrote down is the same as traditional American pound cake (I’m too lazy to check), but it tasted very similar.
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 all the recipes she had memorized in a notebook. Over the course of the summer, she wrote down in her script handwriting every recipe, from marinades to desserts, she could remember. I’ve thought for a while of making every recipe in the book as a way of connecting with my grandmother and of learning more about my Haitian culinary roots. Now that we have our own house, I thought it time to start the Kreyol Kitchen. In addition to documenting how we, as first time homeowners, are tackling making our house a home, I’ll document on this blog how I tackle these recipes, from the easy to the hard, and share those recipes with you. Stay tuned for deliciousness!