Pikliz

I love everything with a little bit of hot pepper. I will fearlessly bite into a jalapeno for example,  as I enjoy the” taste” of the hot juice that comes out of it.… Continue reading

Macaroni au gratin (Baked Macaroni)

What would a Sunday Haitian dinner be without  Macaroni au gratin? One of my classmates in College was surprised at how  interestingly different this tasted from Mac&Cheese. I brought a “slice” to school… Continue reading

Rum Punch

Gateau au beurre (Butter cake)

Ooh butter cake. I haven’t had that in more than 5 years. And since I’m craving some good cake, I thought I’d share the recipe with you. I love eating that cake fresh… Continue reading

Poisson Gros Sel

  I have always been scared of fish. There was no such thing serving filet of fish in Haiti at the dinner table. Every one was entitled to a whole fish. And it… Continue reading

Fried plantains

A friend of mine asked me if I could show him how to make some fried plantains. I promised I would but I never really got to it. So I guess I’ll redeem… Continue reading

MOUSSA

I was going through the pages of my book looking for the next recipe I would tackle. I was aiming for something I’ve never heard of before, something I’ve never tasted. ” Moussa”… Continue reading

Acassan

I was walking in the super market when I stumbled upon a brand name I was very familiar with in Haiti : “Madame Gougousse”. It’s funny how the little things that you’d pay… Continue reading

Pâte feuilletée vs. Pâte brisée

Normally, Pâte feuilletée is used when you’re making/preparing  appetizers such as little patties. But for some reason, I prefer Pâte brisée. I have to stop for a minute to explain the difference between… Continue reading

Haitian bread

Haitian bread……..mmmmm  ……….oh Haitian bread. I don’t think there’s anything quite like it. Especially caressed with some butter and accompanied with a cup of good REBO cafe (or any Haitian coffee). I remember those genial… Continue reading