We have some wonderful friends from Trinidad and Tobago. They had us over for a fantastic caribbean meal. It started with the "bake", a delicious kind of flat bread made without yeast. This one was made with spelt flour and whole grain rice flour. They said it's the common bread that they would make every day in Trinidad and Tobago. It's great with dinner or for breakfast with jam. Our hostess was kind enough to send some home with us! I later googled around and found some recipes for it.
She made curry chicken and curry vegetables served with basmati rice and sauteed chopped kale. It was all delicious and the curry had some nice heat to it. Mark likes loads of heat so he smoothered it all in the spiciest hot sauce (made in Trinidad) we've ever had.
I offered to bring dessert so I tried the six layer coconut layer cake with passion fruit filling from Food and Wine magazine. I loved the passion fruit filling and the whipping cream icing but the cake itself was a little dense. I think it went well with the caribbean curry.
Also this week we celebrated Saint Patrick's Day with the ubiquitous corned beef and cabbage. I always make it in the crock pot with potatoes, carrots and onions. Then, before serving I take out some of the juice and steam the cabbage with it. We like spicy mustard, horseradish and vinegar to top it off!