Cajun Ratatouille Recipe : Dicing Tomatoes for Cajun Ratatouille
Learn how to dice tomatoes for Cajun ratatouille with expert cooking tips in this free recipe video on combining French and Cajun cuisine to make Cajun ratatouille.
Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
Filmmaker: Diana Bacon
Duration : 0:1:11
Cajun Ratatouille Recipe : Dicing Eggplant for Cajun Ratatouille
Learn how to dice eggplant for Cajun ratatouille with expert cooking tips in this free recipe video on combining French and Cajun cuisine to make Cajun ratatouille.
Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
Filmmaker: Diana Bacon
Duration : 0:1:15
Destination Haitian Cuisine
Haitian food is similar to the rest of the Latin-Caribbean (the French and the Spanish-speaking countries of the Antilles) however it differs in several ways from its regional counterparts. Its primary influence derive from French, and African cuisine, with notable derivatives from native Taíno and Spanish culinary technique. Though similar to other cooking styles in the region, it carries a uniqueness native only to the country and an appeal to many visitors to the island. Haitians use vegetables and meats extensively and peppers and similar herbs are often used for strengthening flavor. Dishes tend to be seasoned liberally and consequently Haitian cuisine tends to be moderately spicy, not mild and not too hot. In the country, however, many businesses of foreign origin have been established introducing several foreign cuisines into the mainstream culture. Years of adaptation have led to these cuisines (ie: Levantine from Arab migration to Haiti) to merge into Haitian cuisine.
Rice and beans in several differing ways are eaten throughout the country regardless of location, becoming a sort of national dish. They form the staple diet, which consists of a lot of starch and is high in carbohydrates. In the more rural areas, however, at great distances from the major cities, other foods are eaten to a larger degree such as mais moulu (mayi moulen), a dish comparable to cornmeal that can be eaten with sauce pois (sos pwa) [a bean sauce made from one of many types of beans such as kidney, pinto, or garbanzo beans, or pigeon peas]. Mais moulu can be eaten with fish (often red snapper), or alone, depending on personal preference. Tomato, oregano, cabbage, avocado, and red and green peppers are several of the many types of vegetables and fruits that are used in Haitian dishes. Banane Pésée (Bannan Pézé), flattened plantain slices that are fried in oil (known as tostones in the Dominican Republic and Puerto Rico), are eaten frequently in Haiti as both a snack food and as part of a meal. They are frequently eaten with tassot and/or griot, deep-fried goat and pork respectively.
Duration : 0:4:40
English to french translation please?
Located in the heart of the Caribbean archipelago, Martinique is one of the Windward islands in the Lesser Antilles group. It is an overseas department of France and retains both French and Caribbean culture. The island cuisine is a superb blend of French and Creole cooking that is worth trying. The north part of island lures hikers who seek to climb the mountains and explore the rain forests while the southern portions offer shopping and beaches for those who chose to just relax.
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Cajun Ratatouille Recipe : Chopping Green Bell Pepper for Cajun Ratatouille
Learn how to chop green bell peppers to make Cajun ratatouille from our expert in this free recipe video on combining French and Cajun cuisine to make Cajun ratatouille.
Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
Filmmaker: Diana Bacon
Duration : 0:1:12
Cajun Ratatouille Recipe : Chopping Red Bell Pepper for Cajun Ratatouille
Learn how to chop red bell peppers from an expert to make some Cajun ratatouille in this free recipe video on combining French and Cajun cuisine to make Cajun ratatouille.
Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
Filmmaker: Diana Bacon
Duration : 0:1:2
Trinidadian French Creole- The Flavour of a Fading Creole (Final Edit)
The Flavour of a Fading Creole is a short study of the last users of Trinidadian French-lexicon Creole, in the community of Paramin in Trinidad. We hear the language through the voices of its last remaining speakers, and get a taste of its culture through a presentation of Trinidadian French Creole cuisine, flavoured by the very seasoning grown by farmers in this agricultural community. The recordings were done by Nicole Scott who was seeking to research and describe this language before it disappeared. This video is approximately seven minutes and 59 seconds long (7:59).
Duration : 0:9:38
Cajun Ratatouille Recipe : Adding Bread Crumbs to Cajun Ratatouille
Learn from an expert how to add bread crumbs to your Cajun ratatouille in this free recipe video on combining French and Cajun cuisine to make Cajun ratatouille.
Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
Filmmaker: Diana Bacon
Duration : 0:1:3