WHO REMEMBERS THE NOOK'S PATTIES?

As a child walking down Camp Street in Georgetown, I was lured into The Nook Café  on many occasions by the intoxicating smells that drifted out and invited customers in for a fresh made patty or cheese roll.  On my way home from school I had to pass The Nook every day, my memories are still vivid, and I can still smell the aroma, as I recollect the days gone by.  And just for the record, The Nook is no longer there, so work with me on this one.....I have done my best rendition. Hope you enjoy my version.

Beef Patties

1 lb of ground chuck

1 (8 oz) can of sweet green peas

2 beef bouillon

1 tbsp Worcestershire sauce

1 yellow onion minced finely

2 tbsp fresh chopped thyme

4-6 wiri wiri peppers or ½ minced habernero

3 tbsp finely minced celery leaves

2 blades of scallion minced

1 tsp allspice

1 tsp ground coriander

½ tsp salt

1 tbsp vegetable oil

Egg wash(consisting of 1 egg beaten and 1 tbsp water)

 

Pastry Dough

3 cups of flour

1 ½ sticks or 12 tbsp of cold butter

1/4 cup of shortening or vegetable oil

1 tspn salt

8 tbsps of iced water

Method:

Sift flour and salt in a large mixing bowl

Dice butter into tiny cubes and add

Add shortening or vegetable oil

Use fingertips to mix together

Add cold water one tbspn at a time

or until all dry ingredients has

been absorbed

Mold into a ball, wrap in plastic

Refrigerate for 30 minutes before

using

Method 

Season meat with salt, pepper, Worcestershire sauce,

onion, allspice, wiri wiri pepper, and coriander

In a skillet, add oil and heat then add meat and bouillon

Saute on high heat or 2 minutes

Add thyme, sweet green peas, and continue to cook for 1 minute

Remove immediately in order to have a half cooked meat mixture

Bring to room temperature

Add scallions and celery leaves and incorporate using a spatula

Roll out pastry dough and cut rounds using a biscuit cutter

Fill center with approximately 1 ½ tbsp meat filling

Brush egg wash around the edges, top with another round of pastry dough

Press to seal edges with fingers, then use a fork to create indentations on edge

This will create a nice finish

Finally, prick the top with a fork, and baste with egg wash

Place on a greased flat sheet pan, and bake at 375 degrees for 25 minutes

Cool on a rack, but serve warm

fantasies.  I have tried many ways to emulate this recipe, I think I have come close with this 

SHROVE TUESDAY PANCAKES (love ‘em or leave ‘em)

I can recall the very first time I tasted these babies... I was in heaven.  Not a bad place to be during Lent.  My Shrove Tuesday Pancakes are perfumed and divine.  I have these anytime of the year, and so should you.  Great for brunch and kids love ‘em.  Big kids too!!

Shrove Tuesday Pancakes

For Pancakes

2 1/4 cups flour

2 tbsp sugar

1/4 tsp cinnamon

1 tsp dry yeast or (1 package)

½ tsp salt

1 tsp vanilla extract

1 tsp rose water

3 eggs (room temp is best)

11/4 cup of warm milk

Method

Mix flour, sugar, cinnamon, salt, and  yeast to a large bowl

Beat eggs, rose water, vanilla, a milk in another bowl

Add this carefully to the flour mixture

Make sure to keep this batter very moist but not runny

Place in a warm place to rise covered with clean cloth

Let this rest for 40 minutes or until it has risen and appears light and airy

During this resting period, make syrup (recipe below) and set aside

Place a deep frying pan on high heat and add oil for deep frying

Using a thermometer, place to check the temp which should be 350 degrees

Scoop with hand, form into a balls, and drop into the hot oil

Be sure to flip to the other side to ensue golden color on both sides

This cooks quickly, so reduce heat between medium to low until brown

Remove with a slotted spoon and drain on an absorbent towel or paper towel

Place in serving bowls, and drizzle syrup generously

Garnish with sprigs of fresh mint

For Syrup

2 cups water

1 ½  cups caster sugar (same as fine white sugar)

1 small cinnamon stick

2 cloves

1 star anise

2 green cardamom pods

Place water, sugar, star anise, cinnamon stick, cloves, and cardamom in a deep pot

Bring to a boil until thick and syrupy in consistency, but not gooey

Remove promptly, and pour into a large bowl to drizzle over pancakes
Make this ahead before frying pancakes so that it is ready when the pancakes are done 

Thanksgiving is good anytime of the year!!

Happy Thanksgiving!!

I wanted to share photos from my kitchen archives in the format of a video.  Hope you like the music..
Thanksgiving is one of my favorite holidays, because it allows us to share our bread with others.  I hope your families enjoy the meals you will be preparing.  Peace and blessings to all!

SAVORY FRIED OKRA FRITTERS

Contributor | October 24, 2012

By: Deborah Barocas

People in the Caribbean have many ways in which they prepare okra.  I created this recipe as an appetizer and found that it has worked well as a side to grilled fish or lamb chops.  For an interesting variation, I have also added shucked corn and served it with a salsa made with mango, pineapple, lime and cilantro. Très magnifique!

Savory Fried Okra Fritters

1 lb fresh okra

½ cup cornmeal

½ cup flour

1 tsp. baking powder

1 tsp turmeric

½ tsp ground cumin

1 tsp garlic minced

½ medium finely minced onion

1 tbsp scotch bonnet pepper minced, or any hot pepper

½ tsp ground coriander powder

1 tbsp fresh finely chopped coriander leaves

1 tsp salt

1/4 tsp ground black pepper

1 egg

½ cup warm water

1 cup of vegetable oil

Instructions:

Wash and dry fresh whole okras using a towel to remove all moisture. Cut into 2″ thick pieces. Combine all of the other ingredients except the oil in a deep mixing bowl. Add okra and fold into the mixture. Heat oil on a skillet (medium flame for about 3-4 minutes), then drop 2 tablespoons of batter into the pan. Cook for 1 ½ -2 minutes on each side until golden brown.

Serve as a side dish or as an appetizer.

FOR YOU ANNAKE!!!  ENJOY!!

This soup made its debut on the Dr. Oz show in a segment known as “Viewer’s Home Remedies.”  Hope you give it a try.   

Chicken Soup (a.k.a. Jewish Penicillin)

1 (4) lb. chicken cut into quarters

6 medium sized carrots peeled and cut into 2" pieces

3 long celery stalks (cut into halves)

2 large yellow onions quartered

6 black peppercorns

1 bunch of parsley

1 bunch of fresh dill

6 Turkish bay leaves

1 ½ tbsp kosher salt or coarse sea salt

3 tbsp butter

3 turnips peeled and cut into quarters

3 parsnips peeled and cut into 2" pieces

½ tsp white pepper

2 ½ quarts of water

Method

Wash and prepare all vegetables, and set aside

Reserve 6 sprigs of dill and chop finely, and set aside

Reserve 4 sprigs of parsley and chop finely, and set aside

Tie together, the remainder of parsley and dill with butchers twine

Wash and pat chicken dry with paper towels

Sprinkle with ½ tsp of salt and the white pepper on both sides

In a Dutch oven or a heavy bottomed soup pot, add 2 tbsp of butter

Heat on a high flame and place chicken skin side up and sear until brown

This should take about 2-3 minutes

Flip chicken pieces and do the same to brown

Add water and layer with bay leaves, peppercorns, onions, carrots, celery,

turnips, parsnips, and the remainder of salt

Bring this to a rapid boil, place the tied parsley and dill in the pot

Add the remainder of butter (1tbsp) to soup if a white foam appears

This is a little trick to help it to dissipate, in order to achieve a clear broth

Reduce heat to a medium simmer and cook for 1 hour

Using a slotted spoon, remover dill and parsley bunch and discard

Remove parsnips, turnips, bay leaves, peppercorns, onions, and celery and discard

Remove skin form chicken and discard

Transfer chicken pieces to a soup tureen, and then carrots

Finally skim fat from broth and pour in the soup tureen,

Top with fresh chopped dill and parsley

Cover to keep warm

If you are making Matzo balls or noodles, after carrots and chicken have been removed from soup, cook them in this broth to intensify their flavor.  Add matzo balls to the tureen, and carefully pour broth to top, top with fresh chopped dill and parsley.

Matzo Balls My Way

1 cup of matzo meal

1 tsp fine salt

1/8 tsp white pepper

4 eggs

4 tbsp vegetable oil

6 tbsp chicken broth

4 tbsp fresh dill chopped

1 tsp baking powder

Method

In a mixing bowl add matzo and baking powder, mix well, and set aside

Whisk eggs, salt, white pepper, dill, chicken stock, and vegetable oil

Pour this into the matzo meal mixture and combine well

Do not be deterred by its soggy appearance

Cover and refrigerate for 30 minutes

Bring soup stock to a boil

Fill a small bowl with water for wetting hands

Remove mixture from refrigerator, wet hands and mold into tennis balls size

Add to pot of water or stock, they will pop up to the top

Cover and simmer on low for 25 minutes, be sure to flip them in while cooking

Let them rest in soup stock to expand and absorb broth for 20 minutes before serving

Ladle in a soup bowls and serve