French Cookware

Caribbean cooking introduces all visitors to some truly distinctive flavors through the addition of spices and other ingredients like mangoes, coconut, lime, cassava, papaya, yam, guava, and peppers. Surprisingly, the use of limes in Caribbean cooking among the natives is not all that different from the way it is used in the United States. Lime is one of the most popular ways of marinating fish and a popular dish is Ceviche, which is seafood cooked with the aid of citric juices and seasoned with herbs and onions. Caribbean cooking is not merely delicious it is also unique from one island to another. Each island has developed its own style and technique of cooking food and the food in the Caribbean is as varied as the experience from island to the next.

The Bahamas is known for the conch recipes.

Cuba is famous for black beans and rice.

Jamaica is the home of jerk cooking and seasoning.

Barbados means fried fish and cou cou.

Puerto Rico comes closer to home with chicken and rice.

The French Caribbean is known for its cerole dishes and many similar French cooking methods.

Trinidad is the land of curries.

All Caribbean cooking involves herbs and spices of various types for seasoning. One such ingredient is tamarind that is in many ways similar to Worcestershire sauce in taste because it too has tamarind as one of the major ingredients. In fact, the use of spices in Caribbean cooking is truly diverse and amazing. Nutmeg flavors the desserts in the United States but in the Caribbean, this spice is mixed with other spices that are natively grown on the islands and this makes for a totally different flavor in Caribbean cooking. The jerk cooking of Jamaica gets its flavor from allspice while the island of Cayman has a chocolate cake recipe that includes some spicy peppers.

There are many common forms of spices used in Caribbean cooking but the trick is that though you will recognize flavors as a familiar taste the cooking will be subtle enough to feel unique to your taste buds. Caribbean cooking is full of delectable sauces that are made of sweet fruits like mango, papaya, and orange with spicy hot peppers. Dipping sauces in Caribbean cooking are made from mango, chili peppers, and melon.

In Caribbean cooking, coconut milk is the basis of several stews and sauces.

Last, and by no means the last, is the most favorite ingredient of Caribbean cooking that is used in marinades, desserts, sauces, and soups – rum.

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The brilliant thing about stews is that they’re exceedingly no-nonsense. Quick and easy to prepare, they’re very tasty and of course pack a great deal of flavor. They’re also exceedingly versatile – you can use almost any meat or fish you desire (if any) and safely throw in pretty much any combination of vegetables whilst still being reasonably sure that it’ll always turns out to be enjoyable. Despite that, it’s always nice and reassuring to have a recipe to follow which has been well tried and tested, and is guaranteed to be mouth-wateringly delicious.

Stews are commonly prepared with red or white meat, and although these are delicious, fish strews are also a real treat, albeit often overlooked by comparison. Today we’re cooking a French fish stew using freshwater fish cooked in brandy and red wine. This is a brilliant dish to prepare either for a family or a group of friends if you’re entertaining.

Ingredients (serves six)

1.5kg of freshwater fish (skinned eel, carp, trout, etc)
3 tbsp (tablespoons) of plain flour
225g of smoked bacon, cut into small pieces
4 tbsp of best butter
4 finely chopped shallots
225g of whole, small onions
225g of chopped mushrooms
120ml of good brandy
300ml of veal of chicken stock
1l of red wine
1 crushed garlic clove
1 bouquet garni
Fresh parsley (chopped) to garnish
Freshly ground black pepper and salt
Garlic bread

Cooking Directions

Prepare the fish by removing the fins and the head, filleting and cutting into slices. If using eel, cut it into chunks.

Place the fish into a large plastic food bag, empty in half the flour and season with salt and pepper. Twist the end of the bag closed and shake the contents to coat them.

Melt the butter over a medium heat in a large pan, add the coated fish pieces and brown gently on both sides. When done, remove the fish from the pan and put it aside for later.

Add your bacon, onion and shallots to the pan and cook gently over a low heat for around 10-12 minutes until golden. Empty in the chopped mushrooms, stir and cook for an additional 5 minutes.

Stir in your brandy and red wine, bring to the boil and then allow to simmer for around 2-3 minutes.

Empty in the veal or chicken stock, garlic and bouquet garni, bring back to the boil and simmer gently for a further 5 minutes until cooked.

Remove the fish from the pan using a slotted spoon and keep hot until ready to serve. Blend the remaining flour with a small amount of water until thick yet runny, empty into the pan and stir well. Cook for a further 5 minutes, and return the fish to the pan.

Remove the garni from the pan and serve the dish with garlic bread on the side. Finish each individual serving with a garnish of freshly chopped parsley.

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French Home Green Rectangular Grill Pan

French Home Green Rectangular Grill Pan Feature

• Double layer of enamel
• spreads heat evenlyfor slow cooking and saving energy
• Easy to keep clean
• absorbs and retains heat to keep food hot
• Ideal for grilling,simmering,roasting

French Home Green Rectangular Grill Pan Overview

rectangular grill pan

French Home Green Rectangular Grill Pan Specifications

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Staub La Theiere 1/2-Quart Square Teapot, Pimento Red

Staub La Theiere 1/2-Quart Square Teapot, Pimento Red Feature

• Made of enameled cast iron
• Stainless steel handles
• Even heat distribution and heat retention that only cast iron can offer
• Smooth Enameled bottom that works on any cooking surface including glass tops and convection.

Staub La Theiere 1/2-Quart Square Teapot, Pimento Red Overview

A synthesis of traditional, modern and international style, Staub’s La Theiere teapot brings eye-catching grace to the contemporary kitchen. Round and square designs mix Staub’s signature colors with Japanese accents.

Staub La Theiere 1/2-Quart Square Teapot, Pimento Red Specifications

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