Back, by popular demand – here is my world famous (OK, only in my house famous) Johnny Cake recipe! Johnny Cakes are fried heaven on a plate, or a napkin, or just balanced hot on your fingertips, because you couldn’t wait to find either a plate or a napkin before you tore into it. It is one of our MOST traditional island favorites.
There are some foods that are strictly breakfast, lunch, or dinner foods. Johnny Cakes are that rare breed of food that defies those rigid boxes. You can enjoy them any time of day! Quick and easy, they fry up fast and are gone just as quickly! Tooooooo good!
This recipe requires you to bring something a little extra to the kitchen in addition to the ingredients. You will have to walk with an extra little bit of patience and intuition. You’re going to have to let the dough tell you what it needs. Sounds weird but that is what the kitchen does…it gives you opportunities to test your skills through the best teacher of all–trial and error. It took me some time to perfect my Johnny Cake skills, and I only got better with each new try. That’s my wish for us all in the kitchen and in life–TRY!! As they say, you never fail from trying, either you win or you learn!
Food can take on many different personalities. Everyday Food. Celebration Food. Breakfast food. And sadly but necessary “Sick Food”. Growing up in the Caribbean there is one food that seemed to capture almost all of the above qualities– a good, hot, steaming, bowl of Porridge. I remember a fellow Caribbean friend using the word “Porridge” instead of cereal, and an American friend of her’s laughed at the foreignness of the sound. She said, “Porridge? What are you in an orphanage!” I guess (hilariously) the word for her conjured images of gruel and desperation! Read More
There is something very seductive about darkness. Dark starry nights, dark roasted coffee, deep dark chocolate. For me, darkness in food translates to something touched by fire, scorched, flavor packed, and intensely rich. Some of my favorite desserts are what I call “Dark” desserts. Meaning it is made with either smoked, or darkened colored ingredients. Read More
Growing up on St. Croix, Saturdays meant three things: clean up the house; afternoon family trips to the beach (Dorche was my favorite); and Banana Fritters and Fried Fish! It was a light (for Crucian taste) and simple meal that my parents could assemble quickly to conquer our sea-fueled hunger, and we could devour even faster. Read More