Provisions The roots of Caribbean cooking--150 vegetarian recipes

Michelle Rousseau

Book - 2018

"In Provisions, sisters Michelle and Suzanne Rousseau share 130 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people--particularly Caribbean women--for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today. With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic d...ishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table"--

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Subjects
Genres
Cookbooks
Published
New York, NY : Da Capo Life Long 2018.
Language
English
Main Author
Michelle Rousseau (author)
Other Authors
Suzanne Rousseau (author)
Edition
First edition
Physical Description
xv, 301 pages : illustrations (chiefly color) ; 24 cm
Bibliography
Includes bibliographical references (pages 283-284) and index.
ISBN
9780738234670
  • A Sisterly Welcome
  • Chapter 1. Provisions
  • Roots & Tubers, Yam, Cassava, Dasheen, Sweet Potato & Coco
  • Roast Provisions with Haitian Pikliz
  • Sweet Potato Gnocchi with Smashed Grape Tomatoes and Country Pepper
  • Mixed Herb Pesto
  • Provisions Bowl
  • Cassava Pancakes with Sorrel Syrup
  • Cassava Fries with Sous de Pinda
  • Steamed Bammy with Coconut, Pumpkin, Ginger, and Tomato
  • Fritter Platter: Coconut Corn Fritters, Dasheen Balls, and Coco Fritters
  • Roasted Carrots, Beets, and Asparagus with Basil
  • Chapter 2. Savory Fruits & Vegetables
  • Ackee, Cho Cho, Peppers, Eggplant, Avocado & Okra
  • Island Squash Salad with Arugula
  • Curried Eggplant and Potato with Roti
  • Okra with Scotch Bonnet, Cilantro, Coconut, and Lime
  • Cucumber, Tomato, and Onion Raita
  • Spicy Red Pepper Pesto
  • Trini Chokas: Tomato Choka and Coconut Choka
  • Pepper Grilled Cheese with Caramelized Onions and Fresh Pepper Jelly
  • Sesame-Roasted Garlic and Eggplant Caviar
  • Roasted Tomatoes and Eggplant with Spiced Cilantro Yogurt and Feta
  • Zaboca Toast with Coconut and Pumpkin Seeds
  • Cheesy Mushroom Toast
  • Avocado and Plantain Salsa with Breadfruit Chips
  • Avocado-Ginger Spring Rolls with Lemongrass-Citrus Dipping Sauce
  • Ackee Tacos with Island Guacamole
  • Ackee Lasagna
  • Cho Cho "Apple" Crisp
  • Chapter 3. Sprouts & Starchy Fruits
  • Hearts of Palm, Artichoke Hearts, Pumpkin, Banana, Plantain & Breadfruit
  • Curried Green Banana with Pineapple and Raisins
  • Grilled Green Banana and Plantain with Butter
  • Plantain and Cheese Empanadillas
  • Roasted Ripe Plantain with African Pepper Compote
  • Ripe Plantain Gratin with Gruyere
  • Oven-Roasted Pumpkin Flatbreads with Goat Cheese, Cilantro-Coconut Pistou, and Sweet 'n' Salty Pumpkin Seeds
  • Eggplant and Plantain Parmesan with Two Sauces
  • Scotch Bonnet Tomato Sauce
  • Roasted Hearts of Palm and Artichoke Hearts Dip
  • Fire-Roasted Breadfruit with Flaked Sea Salt and Honey
  • Roasted Breadfruit with Sauteed Peppers, Cho Cho, and White Wine
  • Oma Chepa's Pumpkin Pancakes
  • Banana Date Protein Smoothie
  • Pumpkin Cupcakes with Cream Cheese Icing
  • Chapter 4. Greens, Leaves & Shoots
  • Callaloo, Pak Choi, Lettuce, Arugula, Cabbage, Broccoli & Cauliflower
  • Island Greens with Avocado, Mint, and Mango
  • Butter Lettuce, Avocado, and Chive Salad
  • Baby Greens with Lentils, Roasted Peppers, Crispy Chickpeas, and Ortanique-Thyme Vinaigrette
  • Crunchy Pak Choi Salad
  • Arugula with Plantain and Parmesan
  • Island Goddess Kale Cobb Salad
  • Romaine Heart Salad
  • Spiced Cooked Cabbage
  • Callaloo in Coconut Milk
  • Leek, Brie, and Thyme Soup au Gratin with Aged Caribbean Rum
  • Cream of Callaloo Soup
  • Aunt Marjorie's Callaloo Gratin
  • White Sauce
  • One-Pot Pie with Callaloo, Plantain, Goat Cheese, and Cornmeal Crust
  • Broccoli, Cauliflower, and Cashew Tempura with Citrus-Miso-Rum Glaze
  • Chapter 5. Beans, Pulses & Legumes
  • Black Beans, Gungo Peas, Chickpeas, Lentils, Red Peas & Black-Eyed Peas
  • Crispy Trini-Style Channa
  • Curried Chickpeas with Mango Chutney
  • Chickpeas with Cilantro and Coconut
  • Red Pea Puree with Avocado
  • Black Bean Plantain Burger with Pikliz
  • Good Hope Gungo Pea Falafel
  • Sautéed Gungo Peas with Tahini and Mint
  • Jamaican Akkra
  • Lima Beans with Sesame, Ginger, and Cashew
  • Lentil-Scotch Bonnet Spread with Green Plantain Chips
  • Lentil Salad with Feta, Orange, and Hazelnuts
  • Pinda (Peanut) Stew
  • Chapter 6. Grains
  • Rice, Quinoa, Wheat & Corn
  • Couscous with Sweet Pot Herbs, Zucchini, Plantain, and Roasted Channa
  • Kalc and Quinoa Salad with Candied Sorrel, Pumpkin Seeds, and Almonds
  • Balinese-Style Black Rice Salad
  • "Tun" Cornmeal with Roasted Pumpkin and Garlic Confit
  • Empress Bowl: Coconut Rice and Guyanese Dhal
  • Haitian-Style Djon Djon Risotto (Riz Djon Djon)
  • Creamy Trini Corn Soup
  • Cheesy Scotch Bonnet Corn Bread
  • Coco Bread with Aged Cheddar and Crispy Garlic
  • Mamacita's Arepas with Black Beans and Queso Blanco
  • Basic Pastry Crust for Savory or Sweet
  • Chapter 7. Sweet Fruits & Flowers
  • Mango, Papaya, Berries, Citrus, Melon, Guava, Pineapple, Passionfruit & Sorrel
  • Caramelized Fennel and Grilled Green Guava with Mint
  • Watermelon Carpaccio with Arugula and Pecorino
  • Baked Brie en Croute with Sorrel Chutney and Pistachios
  • Stewed Guava with Red Wine
  • Mango-Passion Fool
  • Tropical Island Fro Yo
  • Grilled Pineapple Upside-Down Rum Cake
  • Raspberry-Coconut Cream Scones
  • Bev's Key Lime Pie
  • Mango, Blackberry, and Peach Pie with Cornmeal Brown Sugar Crumble
  • Berry-Coconut Overnight Oats
  • Sorrel Syrup and Candied Sorrel Buds
  • Chapter 8. Coffee, Cocoa Nuts & Coconut
  • Chocolate-Habanero Mousse with Coconut-Rum Chantilly
  • Rum and Raisin Budino with Candied Cashews and Citrus-Rum Sauce
  • Coconut-Ginger Ice
  • Blue Mountain Affogato
  • Old-Fashioned Blue Mountain Chocolate Layer Cake
  • Gizzadas with Chocolate and Almonds
  • Pecan Pie Infused with Rum
  • Ebony and Ivory: Double Chocolate-Pistachio Brownies and Coconut-Macadamia Blondies
  • Nut-Butter Loaves
  • Chapter 9. Rum, Beverages & Festive Recipes
  • Coconut-Rum Punch
  • Bellefield Jamaican Ginger Beer
  • Haitian Rum Sour
  • Tamarind Ti Ponche
  • Sorrel Mimosas (Holiday Hibiscus)
  • Christmas Sorrel
  • Ponche de Crème
  • Jamaican Julep
  • Lime Squash
  • Modern-Day Sangaree
  • Passion Martini
  • Chapter 10. Sea Salt, Sugar & Spice
  • Pickles, Preserves & Sauces
  • Pickled Peppers, Fruits, and Vegetables: Haitian Pikliz; Chunky Lime, June Plum, and Pepper Relish; Pickled Cucumber; Pickled Shallots and Scotch Bonnet; Pineapple Chow; and Trini Chow Chow
  • Aunt Shirley's Guava Jam
  • Dover Seville Orange Marmalade
  • Ginger Pepper Jelly
  • Quick Sorrel Marmalade
  • Papaya-Christophene Chutney
  • Watermelon-Lemongrass Chutney
  • Sevens Mango Chutney
  • Red Onion, Tomato, and Habanero Relish
  • Cilantro-Coconut Pistou
  • Garlic-Lime Sauce
  • Tamarind-Raisin Ketchup
  • Coconut-Lime Dipping Sauce
  • Creamy Scotch Bonnet Dipping Sauce
  • Pepper Sauces: Classic, Lemon-Lime, Mustard, Pineapple, and Mango
  • African Pepper Compote
  • Green Seasoning
  • Hot Pepper Oils: Culantro Pepper Oil, Scotch Bonnet Oil
  • Afterword
  • A Further Note On Our Ninteenth-Century Historical Sources
  • Local Produce, Preparation Notes, And Ingregient Substitutions
  • Acknowledgments
  • Bibliography
  • Photo Credits
  • Index
  • About The Authors
Review by Publisher's Weekly Review

While researching material for their first cookbook, 2014's Caribbean Potluck, the Rousseau sisters learned about their great grandmother, Martha Matilda Briggs. The discovery of Briggs's history (she opened a restaurant in Kingston, Jamaica, in 1936)-as well as the importance of women in the development of Caribbean cuisine-became the inspiration for this diverse, spot-on collection of 150 vegetarian recipes. Jamaican akkra, a black-eyed pea-based fritter; raspberry coconut cream scones; a rum-infused pecan pie; and a refreshing watermelon-lemongrass chutney are just a few of the dishes highlighted. With few exceptions-most notably dishes calling for the specific flavor of callaloo (a cousin to spinach)-most of the dishes can be sourced locally. Peppers are prominent, as in a pea-based falafel with habaneros; and the many uses of Scotch bonnets, which add a fruity zip to red pepper pesto as well as to watermelon-lemongrass chutney and grilled cheese sandwiches. Readers may be surprised to learn that people in the Caribbean have been enjoying avocado toast since the early 19th century, and the Rousseaus offer their version with coconut and pumpkin seeds. Filled with satisfying warm-weather recipes, this is best enjoyed with a fruity rum-based cocktail close by. (Oct.) © Copyright PWxyz, LLC. All rights reserved.

(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review

Jamaica-based sisters, chefs, and restaurateurs Suzanne and Michelle Rousseau introduced their accessible, modern spin on Caribbean flavors in Caribbean Potluck. While that title featured several vegetarian recipes, the sisters have forged ahead with a meatless theme in their follow-up cookbook focusing on vegetables derived from the Caribbean West Indies. Their recipes pair well with animal protein for those who prefer it; indeed, the entire cookbook features a flexible approach to preparation. Recipes are grouped by main ingredient, including savory fruits and vegetables, greens and leaves, and grains. Designed to highlight the fresh produce of the West Indies, most recipes use fairly straightforward techniques that will be familiar to home cooks. An indispensable guide to sourcing, preparing, and substituting ingredients accompanies extensive historical background that places recipes in the context of slavery's legacy in the region. Vibrant photography perfectly accentuates the bright flavors of the food, creating a sublime mix of inspiration and practical knowledge that will appeal to all creative home cooks. VERDICT Not to be missed; an essential purchase for library cookery collections.-Kelsy Peterson, Forest Hill Coll., Melbourne, Australia © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.