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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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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!!

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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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Massepain au Beurre

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.

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Pain au Saumon Japonais

So what exactly is Japanese salmon bread or salmon bread Japanese-style, as the title of this recipe suggests it is? Or what exactly is it about this meal that makes it bread or Japanese? These are questions we had going into it that still weren’t answered when it was done. But I promise this falling-apart block of stuff was pretty tasty and would be a good party appetizer.
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Gratin de Homard/Lobster Gratin

It’s been a while since I made one of my grandmother’s recipes so I thought I’d trot out one of her fancier ones: lobster!

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Aubergine a la Creme

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I don’t want to say that I hate eggplant, but I would really rather not eat it. So it was to my dismay when I saw how many recipes in my grandmother’s notebook called for eggplant. The vegetable has a beautiful color and a funny shape, so that is two things going for it. But the taste is not something I would call an asset for that vegetable.

But this post shouldn’t be about how much I hate – sorry, strongly dislike – eggplant. This post should be about how much this dish tasted like home. Many Haitian recipes call for some combination of evaporated milk, cheese, mustard, tomato paste, garlic, onion, salt and pepper. I grew up with those flavors. Now when I eat something with only two or three seasonings or herbs, the taste feels empty. With this recipe for aubergine a la creme (eggplant in a cream sauce), each bite was a burst of various flavors that blended so smoothly together. Dare I say, the strong taste of sauce maybe even helped mask the taste of the eggplant?

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Kreyol Kitchen

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!