WHAT'S COOKING IN MOMMY ZETTE'S KITCHEN?

Myriam Regine Paul Duverglas, Josette Barosy Jean, Dr. Deborah Manoushka Paul Figaro

Description

We took our mom's recipes (Mrs. Josette Barosy Jean), put them together and turned it into this book for her. As we were writing the book, we modernized it by changing the ways things were being done during her time and introduced them to a more modern way. Like for instance the manual ways, or older utensils or tools to make "Brunoise", "Chiffonade", "Julienne", or to slice, mince, dice, chop, cube, grate, shred, whip, pare food, using instead Chef's knives, or food chopper, food shredder, vegetable choppers, etc...

Sujets

• Cuisine
• La cuisine et son histoire
• Cooking

Informations

• Publié par: AuthorHouse
• Date de parution: 23 avril 2023
• Nombre de lectures: 0
• EAN13: 9781665532549
• Langue: English
• Poids de l'ouvrage: 4 Mo

Extrait

WHAT’S COOKING IN MOMMY ZETTE’S KITCHEN?
 
 
 
All The Good Recipes of HAITIAN Cuisine and more
 
 
 
Dr. Deborah Manoushka Paul Figaro
 
© 2023 Dr. Deborah Manoushka Paul Figaro. All rights reserved.
 
No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.
 
AuthorHouse™
1663 Liberty Drive
Bloomington, IN 47403
www.authorhouse.com
Phone: [phone]
 
Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.
 
 
 
 
ISBN: 978-1-6655-3253-2 (sc)
ISBN: 979-8-8230-0412-1 (hc)
ISBN: 978-1-6655-3254-9 (e)
 
 
 
Published by AuthorHouse   06/23/2023
 
 
 
 
 
Contents
SOUPS
Giraumon Soup
Chicken Soup Homemade
Cassoulet
Beef Broth Homemade
Onion Soup
French Onion Soup Called Cheese Soup
Julienne Soup
St Germain Soup
*Mirepoix for the St German Soup
Tchaka
MEATS
Poultry
Haitian Chicken
Artibonitian Chicken
Meat Balls in Sauce
Duck with Orange
High Bourguignon Beef
Smoked Pork Chops
Fried Turkey
Griots
Veal Bread
Paned Chicken
Chicken Marengo
Roasted Turkey
Roasted Beef Fillet at the Bouquetiere
Tournedos Henri IV
Fried Goat Meat
Ham
SEA FOODS
Lambi A La Creole
Lambi A La Crème
Bush Of Crayfish Of Selle
Lobster Thermidor
Lobster A La Parisienne
Fish
Various Modes Of Cooking Fish
Haitian Fish Court Bouillon
Sauce for Fried Fish
Salt Fish (In Sauce)
Sarde of Lully in Bellevue
Haitian Consommé with Crabs
Butterfly Shrimps
Marinated Cod Chiquetailles
Cod Fillets With Tomato
RICES
Rice Mixed with Red Beans
Rice Mixed with Unknown Peas
Arroz Con Pollo
Pilaff Rice
Cheese Rizotto
Paella (Spanish Cuisine)
Black Rice
White Rice
GRATINÉS
Mais A La Bonne Femme
Potato Soufflé
Fish Soufflé
Cauliflower Of Haiti
Sarde Regency
*Choux Pastry or Pâte à Choux
Parmentier Cabbage Bread
Ramequins
Duchess Potato
Meat Pie
Onion Pie
Cheese Stuffing
Stuffed Cabbage
Gratin Cabbage
Artibonitian Eggplants
Eggplants Au Gratin
Salade A La Boulangere (1)
Salade À La Boulangere (2)
Macaroni Au Gratin
Russian Salad Haitian Style
SAUCES
Béarnaise Sauce
Ti Malice Sauce
Mayonnaise Sauce
Tartar Sauce
Béchamel Sauce
Bolognese Sauce
Cooking Spaghettis
Italian Spaghetti
Pizzas Express
Croissants
California-Style Pizza
Bread Baking
PASTRIES
Broken Dough No 1
Broken Dough No 2
Puff Pastry
Pastry Cream
Shortcrust Pastry
FRIES
Malanga Acra With Cod
Bananas Chips
Pressed Plantains
Shoe String Potatoes
Potato Chips
Kibby
Another way to prepare the KIBBY RECIPE
Acras of Potatoes
English Breading
Butter Cresson
Green Beans in Butter
Glazed Carrots
Sauerkraut
Choucroute Garnie
Pikliz
Guacamole
Andalusia Eggplants
Stuffed Tomatoes
Tomatoes Stuffed with Ham
Nicoise Stuffed Tomatoes
Catalan Stuffed Tomatoes
Mathurine Stuffed Tomatoes
Eggplant and Squash Mixed Haitian Legume
DESSERTS
Haitian Potato Bread
Potato Cake
Chinese Pie
Coconut Cream
Meringue
Cream Pie
Chocolate Fondant
General Rules for Making Cakes
Butter Cake
Blanc Manger
Christmas Log
Cream for the Log
Orange Cake
Barbancourt Rum Baba
Cassave Pudding
Fruits Supreme
Chocolate Cake
Chocolate Icing
English Cake
Chipolata
Whiskey Cake
Whiskey Cake Cream
Moka Cake
Lemon Pie
Charlotte with Peaches
Whipped Cream
Icing
Fruit Inverted Cake
Starch Cookies
Nun’s Puffs
Douce Marcos
Rapadou
MENUS SUGGESTIONS
CULINARY TERMS
PRAYERS
A Prayer Before You Eat
Prayer of Salvation
Everyday Prayer
 
 
 
 
 
 
 
 
“So, whether you eat or drink, or whatever you do, do all to the glory of God.”
(1 Corinthians 10:31 ESV)
“And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food.” (Genesis 1:29 ESV)
 
 
 
 
 
 
 
 
 
In Honor of
Josette Barosy Jean
 
 
 
 
 
 
 
This cookbook is dedicated to:
Gilbert, Jonathan, Benjamin, Linsa, Linoushka, Dominique, Samhyr Olivier, Sebastien, Monika, Dorian, Xavier, Sophia, etc, etc, etc, etc...
 
 
A woman of faith, an incredibly loving mother, grandmother, and great-grandmother, who devotedly served the Lord. When she prayed, God listened and reacted.
A woman of Wisdom, when she spoke, people listened and followed her advice.
She carried the Love Anointing. Her affection was unmatched. She loved everyone faithfully. She was everyone’s mother.
She carried within her the concern and the well-being of others. She possessed a special gift, the gift of liberality. Her contributions to the lives of many include the creation of Union d’Entr’aide Humanitaire, an organization through which she dedicated her life helping and giving to the needy. She created her own recipes to revive people who were affected by the worst case of malnutrition, those who suffered from kwashiorkor.
An implausible Cordon Blue Chef of the highest standard as she also carried the gift of cooking. When she cooked her food came out as an indescribable work of art with a heavenly taste. This cookbook contains many of her recipes.
We took our mom’s recipes (Mrs. Josette Barosy Jean), put them together and turned it into this book for her. As we were writing the book, we modernized it by changing the ways things were being done during her time and introduced them to a more modern ways. Like for instance the manual ways, or older utensils or tools to make “Brunoise”, “Chiffonade”, “Julienne”, or to slice, mince, dice, chop, cube, grate, shred, whip, pare food, using instead Chef’s knives, or food chopper, food shredder, vegetable choppers, etc...
Where she used terms like:
• beating manually the ingredients to combine or mix food, we changed it into a blender, juicer, mixer.
• mixing the ingredients in a circular motion manually, use instead a mixing spoon, or a food processor.
• mixing the ingredients thoroughly together, use instead a mixing spoon, wire whisk, rotary beater, electric mixer.
• folding gently or to gently combine in two mixtures by cutting down the mixture and turning over near the surface with a spoon and a knife, use instead a rubber scrapper or a mixing spoon.
• manually beating ingredients making them into a soft, smooth, creamy cream, use instead a mixing spoon or a rotary beater.
• basting or brushing when pouring liquid over food as it cooks to add flavor and keep food from drying out, use instead a baster or a kitchen brush.
After we finished writing the book, we asked her who does she want to dedicate this book to? She said:
“First, I want to honor
THE LORD JESUS”
...and she kept silent...
And then she said, “Then I want to dedicate it to my grand-children, my great-grand children, my great-great-grand children, and to the generations and generations to come.”
Then she cited as follow:
“Gilbert, Jonathan, Benjamin, Linsa, Linoushka, Dominique, Samhyr Olivier, Sebastien, Monika, Dorian, Xavier, Sophia, etc, etc, etc, etc...”
Then she said, “As The Lord let them continue to multiply, through this simple book of recipes may The Lord bless them and anyone else who will be using it, in the Name of Jesus!...”
“And they must never forget what Jesus said,” she added,
That, “It is written: ‘Man shall not live on bread alone, but on every word that comes from the mouth of God.’” Matthew 4:4 NIV
And while you “are enjoying choice food and sweet drinks,... send some to those who have nothing prepared.” Nehemiah 8:10 NIV
“Those are the messages I have for everyone who will be using this book of recipes.” She added.
And remember, always bless your food and thank God before you eat.
INTRODUCTION
Haitian cuisine is made out of the old and the new world. It is a Creole cuisine, a mixture of several culinary styles that have populated the western part of the island.
Its flavors are of a bold, attractive and sometimes spicy nature, and above all, delicious, according to the chefs. Its flavors are a mixture of African and French influences, with notable derivatives coming from native Taíno and Spanish techniques.
Haitian cuisine is also inspired by the Middle East. Haitian cuisine is incomparable to Creole cuisines of the rest of the Caribbean.
Influences from Levantine cuisine made their way into the mainstream culture, due to Arab migration over the years, creating many businesses in the country, which led their kitchens to blend in with Haitian cuisine.
Haitians widely consume vegetables, meats, rice, and ground corn. Their dishes tend to be generously seasoned. Although often lumped together with other cuisines, yet Haitian cuisine maintains an independently unique flavor which involves the