Agenda Today:1. Make pancakes:
Pancakes are a British custom. This is the last opportunity to use up eggs and fats before starting the Lenten fast and pancakes are the perfect way of using up those ingredients.
Many U.K. towns and villages have pancake races on Shrove Tuesday, where people race with a frying pan while tossing a pancake in it.
In my home it's the man who makes pancakes- his special recipe- and they are delicious!
In my home it's the man who makes pancakes- his special recipe- and they are delicious!
2. Make corn soup with dumplings:
One place with a fantastic Carnival season is Trinidad and Tobago, an island republic in the southern Caribbean, off the coast of Venezuela. They celebrate for a month, with calypso music, steel band contests, limbo competitions, and fêtes (French for parties), and finish with street parades on Carnival Monday and Tuesday.
This is a favorite Trinidad carnival food, served by vendors outside of fêtes and street parties. It is one of the most delicious soup I've ever eaten.
Ingredients:
1. Chop the onion, celery, fresh thyme, and cilantro. Mince the garlic. Also, peel and dice potato and carrot.
2. Heat oil in a soup pot. Add onion, garlic, carrot, and red pepper flakes. Sauté 3 minutes. Add the celery, potato, and thyme and cook five minutes more.
3. Add stock, yellow split peas, cilantro. and salt and pepper. Simmer partially covered for about 1 hour.
4. While the soup is simmering, make the dumplings: Combine flour, cornmeal, baking powder, a pinch of salt and a pinch cayenne, then gradually stir in just enough water to make a stiff dough. Knead until smooth then let sit for 10 minutes.
5. When the split peas are tender, add a can of cream-style corn.
6. Roll the dumpling dough into a thin log, and pinch off small pieces to roll into fat, short worms. Drop them into the soup, and wait until they rise to the surface. If the soup is too thick, add a little water.
This is a favorite Trinidad carnival food, served by vendors outside of fêtes and street parties. It is one of the most delicious soup I've ever eaten.
Ingredients:
- 1 yellow onion
- 1 stick of celery
- 1 Tbsp. fresh thyme
- 1/8-c. fresh cilantro
- 2 cloves garlic
- 1 medium potato
- 1 carrot
- 2 Tbsp. oil
- red pepper flakes to taste
- 4 c. vegetable or chicken stock
- 1/4-c. dried yellow split peas
- Salt and black pepper, to taste
- can of cream-style corn
- 1/2 c. flour
- 1/4 c. cornmeal
- 1-1/2 tsp. baking powder
- pinch of salt
- pinch of cayenne
- 2-3 Tbsp. water
1. Chop the onion, celery, fresh thyme, and cilantro. Mince the garlic. Also, peel and dice potato and carrot.
2. Heat oil in a soup pot. Add onion, garlic, carrot, and red pepper flakes. Sauté 3 minutes. Add the celery, potato, and thyme and cook five minutes more.
3. Add stock, yellow split peas, cilantro. and salt and pepper. Simmer partially covered for about 1 hour.
4. While the soup is simmering, make the dumplings: Combine flour, cornmeal, baking powder, a pinch of salt and a pinch cayenne, then gradually stir in just enough water to make a stiff dough. Knead until smooth then let sit for 10 minutes.
5. When the split peas are tender, add a can of cream-style corn.
6. Roll the dumpling dough into a thin log, and pinch off small pieces to roll into fat, short worms. Drop them into the soup, and wait until they rise to the surface. If the soup is too thick, add a little water.
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