Trinidad Sorrel Recipe and a Free Giveaway!!

A few months ago I noticed hibiscus tea being sold at Whole Foods and thought, how strange that teas are now being made using hibiscus flowers(the one commonly grown in yards all over TnT). I made a mental note to steep some hibiscus leaves from my backyard during the summer and never gave it a second thought.  It was not until I saw dried sorrel in a package being sold in my supermarket with the ingredient “Hibiscus”, and then I made the connection. That was my hibiscus/sorrel AHA moment…[now i am glad I didn't steep the hibiscus flowers from my backyard!]

[This is not the hibiscus "sorrel drink" is made from...this is the hibiscus from my backyard..]

Sorrel, or hibiscus tea, is an infusion made from crimson or deep magenta-coloured calyces (sepals) of the Hibiscus sabdariffa flower. It is also referred to as roselle (another common name for the hibiscus flower) or rosella (Australian), flor de Jamaica in Latin America, karkadé in Jordan, Egypt and Sudan, Chai Kujarat in Iraq, Chai Torsh in Iran, gumamela in the Philippines, bissap, tsoborodo or wonjo in West Africa, sorrel in Jamaica and Trinidad and Tobago, red sorrel in the wider Caribbean, and other names in other regions, including the U.S., where it is sometimes known as simply Jamaica. Hibiscus tea (sorrel) has a tart, cranberry-like flavor, and sugar is often added to sweeten the beverage. [Wikipedia]

Back in the days,  the scent of sorrel mingled with spices coming from Mummy’s kitchen was always a clear indication that the season was definitely going to be merry and bright…bright red that is(on our lips and clothes)! Pounds of fresh sorrel were purchased at the market, they were “cleaned”(not an easy task), washed and steeped in boiling water and spices over night. Sorrel was made in large quantities and bottles were filled and sent to neighbors. This is one aspect of our culture that I miss the most, the tradition of exchanging “bottles” filled with sorrel or ponche a crème or Puncheon rum laced egg nog during the holidays(and other goodies too).  These exchanges were done amidst lots of laughter and ole talk over wire fences that separated the houses.  This is just one of the reasons they say Trini Christmas is de best!

Some potential benefits of hibiscus sabdariffa (sorrel) include supporting healthy blood pressure and immune system, promotes healthful cholesterol levels, aids in weight control, helps support memory and concentration and promotes a healthy heart. It's also a very good source of vitamin C, calcium and magnesium….and most important of all it reduces aging!!! (Without all the sugar of course, feel free to substitute with honey or agave syrup.)

Now that dried sorrel can be found in natural food stores, Asian, Mexican and Caribbean grocers, you can enjoy this beverage all year round…especially during the hot summer months…if it ever gets here....!

There are various sorrel recipes “out there” which include ginger, orange peel, all spice or lemon juice, but the recipe I am posting is the way Mummy made it. If I make any alterations, then “sorrel” will no longer be linked to the wonderful Christmas childhood memories in Mummy’s kitchen….and then what’s the fun!!!!

My recipe produces “sorrel” with a wonderful balance of sweetness and tartness with a hint of cloves and cinnamon. Hopefully it will warm your heart (like it does mine), excite your taste buds and get you in the holiday spirit. Make some and don’t forget to “send a bottle” to your neighbors….both the naughty and nice ones….

Ria's "SIMPLE" Trinidad Sorrel Recipe

4 - 5 ozs dried sorrel (about 3 cups)***

12 cups water (3 quarts)

2 sticks cinnamon

20-25 cloves

2  cups sugar, or to taste (or raw brown sugar or other natural sweetener)
A little Alcohol--rum or vodka, to taste...[optional]

NOTE ABOUT USING FRESH SORREL-----**I recently experimented (12/2013) with fresh sorrel, but it was already cleaned. It measured half a pound, so I am figuring that you should use about one and a half pounds fresh, uncleaned sorrel if using. All other ingredients remained unchanged and it was just as delicious, ready to drink the next day and didn't require diluting! If you test it with fresh sorrel, please let me know!!!

Bring 12 cups of water, cloves and cinnamon to a rolling boil over medium high heat.

Remove from heat and stir in dried sorrel.  

Cover and allow it to steep overnight, 12-18 hours. (I leave it on the stovetop overnight)
[Sometimes I add the sugar at this point]

Strain using a fine mesh strainer into a bowl or large mug(pitcher).

[Do not pour the last bit as they may be gritty sediments at the bottom. Discard petals.]

Add sugar and stir until sugar has dissolved. 

If using raw brown sugar--heat 2 cups of sorrel in a saucepan, add sugar and stir until dissolved. Add back to the remainder of the sorrel. 

Pour into bottles or containers (empty rum, soda or juice bottles).
 Let it sit for a few hours to allow the sugar and sorrel to learn to live in peace and harmony....

Refrigerate until ready to drink. Enjoy over ice.

Add additional water to dilute if it’s too strong for your preference, however, remember it will dilute as the ice melts...

If you don't hear from me before the New Year, rest assured I'll be busy...Busy drinking sorrel attempting to reverse the aging process....amongst other things...like sleeping, ...watching re-runs of Christmas movies and........consuming large quantities of deliciousness....

Wishing you and yours a very blessed, safe and peaceful holiday season....

 and May your Christmas Spirit (assuming you have some) continue the whole year through...

With love,

Ria 

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Cocoa Brownies--The Delicious Experiment.....

December is a ridiculously busy month with year end chaos at work, decluttering my home in preparation for a new year, studying with my 8 year old for tests,  deciding, shopping, gift wrapping (bah humbug), get togethers....It's also the month I give myself a free pass to indulge....which guarantees that "eat less,  join the gym, abandon testing recipes" will once again appear in first place on my list of resolutions. 

I know what you are saying…Another dessert! I know, I am not sorry. I have so many recipes to share with you, I don’t know where to begin. The truth is all my recipes, notes, un-filed paperwork and bills which were piled high on my desk (next to a window) were thrown into a closet minutes before I hastily evacuated my home as Storm Sandy approached…and I am sure you can envision what that clutter looks like now…

This recipe was not intended to be a post, but since I was under the influence….of chocolate and sugar….it turned into one. You see, last week I had a craving. A craving for something decadent. Something utterly sinful. Something moist. Dense. Soft. Chewy. Dark. Delicious. Satisfying. With lots of chocolate flavor....[Did I mention I love chocolate!!!!!!!!!!!]

I unearthed a few brownie recipes and did some delicious experimenting…I used unsweetened cocoa powder(Trader Joe's), because that’s what I had on hand. Recipes with ½ cup of flour yielded a recipe that was too fudgy and chewy. I then increased the flour, which resulted in a brownie that was cake-like. So I removed the baking powder… I used one egg, then two, whisked it a lot, whisked it a little, tried with brown sugar, white sugar, a combination of brown and white. I ate and ate some more. Until I was so wired from the excess sugar consumption, I was forced to meditate to stabilize my heart rate..….. Ommmmm…..It was fun. While it lasted. 

With the nagging fact that my dreaded 40^th year is approaching, [1 year, 1 month and 10 days or 406 days to be precise],  I predict that there will be an increase in the occurrence, intensity, severity of these cravings….…Another Ommmm….

These brownies are not too fudgy, not too stick to your enamels chewy, not too cakey, but are moist, chocolaty, with just the right texture (pour moi)….and divine. If these are the qualities you desire in a brownie, then whip up a batch immediately and have yourself a good ole time…. Consider the repercussions after January 1^st, 2013...that is if the world doesn't end on December 21st.....

Cocoa Brownies

1 stick butter (1/2 cup or 8 tablespoons) (preferably organic)

2/3 cup all-purpose flour 
1/3 cup natural unsweetened cocoa powder** (chocaholics please use 3/4 cup)
1 cup granulated sugar
1/4 teaspoon salt

1 teaspoon pure vanilla extract

2 eggs, room temperature

1/4 cup chopped pecans or walnuts, optional

Preheat oven to 325°F.**

Melt butter in a bowl over sauce pan with water over medium heat...(or in a microwave). Cool.

Line an 8x8 inch baking pan with foil, leaving a two inch over hang on both sides. 

I wrapped it on the outside first, so it will easily fit into pan...

If you have an aversion to foil, use unbleached parchment paper. [UPDATE: I now use parchment paper and don't need to grease it]...

Mix flour and cocoa powder in a small bowl. Set aside.

To the "cooled" melted butter, add sugar, salt and vanilla. Mix briefly. Add eggs (one at a time) and mix vigorously until just combined (about 15-20 times total). [I added them all together here for picture purposes and the brownies were still great.....]..I used Himalayan salt...

Add the flour and cocoa mixture and fold in until smooth. Fold in nuts--if using. 
(OPTIONAL--sometimes I add the cocoa powder only(not flour) to the melted butter, so this step of "folding in" is easier..i.e. less flour mixture to fold in..)

Pour the batter into the baking pan and spread evenly [smooth top], pushing batter to the edges. 

****Bake @ 325°F for 30-35 minutes until edges become stiff but center is still soft and moist (but not uncooked) to the touch. Toothpick inserted in the middle should not be clean but have little crumbs. [30 minutes was adequate in my oven]

Lift out of pan using foil overhang and place on a wire rack to cool. Cut into 16 (or 9) pieces. 

I never said cut evenly....guess who ate the brownies on the lower right corner???

These brownies satisfy my need for a chocolate fix--on a regular basis--nowadays--as an appetizer, main course, snack ( I try to stay away from dessert, I hear it's no good for you ;-) ...)....but if i ever find a better recipe, I will be sure to post updates immediately....

**Recipe UPDATED 12-23--I increased the cocoa powder from 1/3 cup to 3/4 cup,  decreased the oven temperature to 325 and increased the cooking time from 20 to 30 minutes...even more moist and chocolaty...OMG!!! must...stop....experimenting...

****Wrap leftovers in plastic and store in the refrigerator. 

Hope you enjoy....

Cooking with love,

..for chocolate,

..and saying NO to boxed brownie mixes..,

Ria

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Trinidad Sweet Rice (Caribbean Rice Pudding)

[above sweet rice was made with ground cinnamon which explains the difference in color from the pics below....]

I intended to post many wonderful recipes for Diwali and Thanksgiving, but 'Sandy' prevented me from doing so. I'm working on a 'Sandy' related post, but tomorrow is Diwali and I was intent on making a contribution, in honor of my mom who celebrates and cooks(!) for this auspicious religious Hindu festival. 

Rice pudding, referred to as “sweet rice” in Trinidad is another one of our popular desserts. Rice is cooked with ginger and spices and three types of milk to produce a classic, creamy rice pudding. I recall that “sweet rice” was mostly served and eaten at religious functions including Hindu 'prayers', but there are many of us who enjoy it occasionally at home…

I’ve been testing this recipe for a while now trying to make it least complicated. I learned to make this from both my sister in law, Karen and Mummy's best friend...and yes there were also quite a few comments and criticisms from Mummy while I tested this recipe. They all make the most delicious sweet rice. I have said this before--no one I know uses measurements, so recipes are very difficult to replicate...however, I think I have narrowed this one down to a science.

The technique is very similar to that used in making Risotto, which involves the gradual addition of liquid and constant turning. I used Jasmine rice but you can definitely try it with white rice, however, do not add milk until the rice is cooked. The senior cooks in my family claim that the rice does not boil well using milk. If for some reason the rice is still not fully cooked using the four cups of water, add additional water(in ¼ cup increments) until it is fully cooked. This recipe can be modified depending on the consistency you prefer. For a thicker consistency, cook longer allowing more liquid to be evaporated, if you like a looser consistency, cook for less time. When I used one cup of condensed milk, Mummy claimed it wasn't sweet enough, so please, for the love of God, add more condensed milk and make Mummy happy! She also said it could use a little more ginger, so ginger lovers, feel free to add more. 

[Please do what I did while I took this shot--pretend you didn't see what my little Munster did to her fingers.]

By the way, the brown sugar in the picture below is deceiving, because I never add brown sugar, don't know what it's doing there. I did it automatically, like I did with the sawine recipe. Sometimes, I can't explain why I do the things I do...because I don't know why I do the things I do. I was born this way.

Warning: This is rich, creamy, sweet, insanely delectable and addicting. Try it at your own risk.

Ria's Trinidad Sweet Rice (Caribbean Rice Pudding)

Serves 4-8 or just 1

1 cup uncooked Jasmine or white rice

4 cups water

1 cup organic whole milk

1 cup evaporated milk

1 can condensed milk (or to taste)***

1 cinnamon stick (or 1 teaspoon ground cinnamon, or to taste)

2 inch piece of ginger, grated

Optional ingredients(use any or all of the following): 5 whole cardamoms(slightly crushed), 3 whole cloves, ½ cup raisins, 1 tablespoon pure vanilla extract

***When doubling the recipe I used 1 cup of granulated sugar instead of the additional condensed milk and it was equally delicious.

Wash rice with several changes of water until water is clear. Drain.

In a medium stock pot, add water, rice, cinnamon stick and ginger (cardamom if using). Bring to a boil over high heat uncovered. Once it comes to a boil, immediately reduce heat to medium. Cook until rice is tender and  all the water is absorbed, about 15-20 minutes. If it's still not soft and tender after that time, add additional water and continue to cook.

[I added it a little late here]

Add whole milk [and optional ingredients] and cook until most of the milk is absorbed (about 3-4 minutes), turning constantly to prevent sticking. 

Add evaporated milk and cook, stirring constantly, until that cooks down, about 3-4 minutes, maybe more depending on your burner.

Add condensed milk and cook, stirring constantly, until it thickens but not totally evaporated, another 4-5 minutes.

Remove cinnamon stick (and whole cardamoms, cloves if you used those ingredients) before serving.

Pray for the discipline and self control to not devour all in one sitting.…

Enjoy hot, warm or cold, alone, or with fresh fruit…and if you are a real Trini, eat it with Dhalpourie roti...:-) 

Happy Diwali from my family to yours. May good always triumph over evil, knowledge over ignorance, hope over despair and light over darkness.... 

Cooking with love,

Ria

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Styling & Photo Workshop with Aran Goyoaga of Cannelle et Vanille

Recently, I had the honor and privilege to attend a photography and styling workshop by blogger extraordinaire and cookbook author Aran Goyoaga of Cannelle et Vanille. I have been following Aran's blog for a couple of months and find her photography unique and truly inspiring. 

I have been struggling with my photography for over a year now and I'm always interested in improving my skills(a.k.a perfection), so I was beyond ecstatic when I learned that Aran was coming to New York! I literally registered online seconds after registration commenced. 

I was in awe to see a master at her game. I was mesmerized by her talent and her passion for food and food photography.

I was elated to be surrounded by like-minded enthusiasts. No one found it weird that I was intrigued by the beauty of food. No one looked at me like I was a crazy coo-coo nut when I lingered over, studied and styled the contents of a plate, with a camera in hand. No one thought it was comical when I stood on a ladder to capture the right angle. It was comforting to know that there are more people like me out there....and I am not "eccentric" after all (please note family and friends). I felt normal for about seven hours. 

What I gathered that day and in the past year is that no one can teach you photography, the only way to learn photography is to photograph and photograph and then do it some more. Be inspired by other people's styles of photography but create your own style. In the words of one of my favorite quotes, "be yourself, everyone else is taken". This world would be a very uninteresting place if we were all identical, wouldn't it?

So please bear with me as I continue to learn the art of photography and make many mistakes along the way.  I will eventually find my own style...but it may take awhile....What's important is that I enjoy what I do and I am passionate about it. I am the first one to admit that I am not yet very good at this, but I will continue to challenge myself, because I have learned that this is only way to learn and grow. 

My work of art......by the way, this is a tartine with herbed goat cheese, figs, red onion and serrano ham....

I made it again this week to snack on...now a favorite of mine..

....did I mention I ate the contents of the plate after shooting...I don't even know if eating of the props was allowed...well, too late now...

This was easy, but Trinidadian dishes are much more difficult to photograph......I do have a real challenge ahead of me...

This is blurry....because I was more interested in eating than photography at this point....

Potato and egg frittata...I know Aran mentioned another "Basque" name for this dish...but you know the deal...I was too busy eating to listen carefully or to take notes.....

This salad was light and refreshing with a lemon and olive dressing...with parsley I believe...

All the dishes really complimented each other...simple, hearty and delicious.

Yours truly styled this herself...

Berries in a bowl..on a plate...on a dish towel...

This pic was styled by Aran.

Thank you for joining me on this journey and hope you continue to enjoy my pics, even if they are less than perfect...However, the recipes are great!

Hope to be back soon,

Photographing with love,

Ria

All photographs on this blog were taken by me and are protected by copyright laws. Please do not use / copy without permission and credit to cookingwithria.com.

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