We had a string of rainy days last week and tried to make the most of it, venturing outside with Bruce and the kids to splash in some puddles. Back inside, I didn’t feel like getting into the mess that comes with baking, so I thought I would have a go at making some old school candy, nut brittle. I was a little nervous since the sugar was going to hit a scorching 300°F (149°C), the stove was totally off limits, I have had some really nasty burns from hot sugar! Having worked with sugar and syrups a fair bit as a pastry chef, I was pretty familiar with the technique, and to be honest it’s pretty simple.

I really enjoyed the year I lived in Rotterdam, the Netherlands with Jana and Caitrin! Some of my favourite memories, mostly food related, centered around the open air markets where we frequently shopped. I remember the first time we discovered boterkoek from one of the baker’s stands. At first it didn’t look like much, but the locals were buying it up like gang busters, so I had to see what the fuss was all about. Since we had just arrived in the Netherlands, my Dutch language skills were, well non existent, so I couldn’t ask the baker’s daughter or anyone for that matter what exactly I was buying.

What really gives a great Caribbean taste is the blend of many exciting spices. These range from onion powder, black peppers, pimento dust, sweet peppers, green peppers, crushed garlic, thyme, paprika, parsley, to sweet aromatic spices like cinnamon, nutmeg, mace, cloves, and ginger. And the fun part is that you can use any of these spices in dishes varying from savory to sweet! Like this caramelized banana smoothie - a combination of sweet refreshing flavours with a kick of aromatic spices.

Caribbean spices fresh and dry are always in my kitchen pantry. They are a perfect addition to any recipe at any time of the year and help add an island feel to any meal. For full details on how to use dried spices see my blog on the spice road. I am really into using pork right now and for the BBQ it is a perfect meat for the summer. It is very versatile and allows flavours to really come through enhancing its great flavour. For the Caribbean spiced Jerk pork recipe I am using boneless chops but you can use chicken or shrimps or fish and other seafood for the base jerk spice recipe.

How to Chop an Onion

Before you start make sure you have a sharp knife (see Knife Skills School Series Lesson #3). This will not only make the job easier but it will prevent you from crying, and we definitely don’t want to be sad in the kitchen.

Here’s how to dice/chop an onion: