WHAT'S COOKING IN MOMMY ZETTE'S KITCHEN?: All The Good Recipes of HAITIAN Cuisine and more

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

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...

• Language: English
• Publisher: AuthorHouse
• Release date: Apr 23, 2023
• ISBN: 9781665532549

Dr. Deborah Manoushka Paul Figaro

Dr. Deborah Manoushka Paul Figaro has been pursuing God and a life of prayer for several years. As she sought answers, the Holy Spirit taught her many principles and spiritual mechanics that she reveals in this book.

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© 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™

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Phone: [phone]

Because of the dynamic nature of the Internet, any web addresses or

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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

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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)

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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...

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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 intensive use of herbs and of peppers.

Riz collé aux pois rouges. The plate of riz collé aux pois rouges, also called National Rice, a traditional dish, is considered to be one of the iconic dishes of Haiti. It is composed of rice with red kidney beans.

White rice is occasionally eaten on its own or eaten with beans, a common dish in most Haitian daily menus, and some sort of meat complements the dish. Mashed beans or peas in sauce are often poured on top of the white rice, which is usually the bean of choice, such as kidney beans, black beans, white beans, or green peas. Beans in Haitian sauce is thicker than a black pea soup.

Chicken is frequently eaten, and sometimes beef or goat meat.

Haitian Légume is a thick vegetable stew consisting of a mashed mixture of eggplant and / or chayote also known as mirliton, cabbage, spinach, watercress, and other vegetables depending on the season and the cook’s preference. It is flavored with spices like onions, garlic, and tomato paste, and generally cooked with beef or crab. Légume is most often served with rice, but may also be served with cornmeal (mais moulu), or with wheat (blé).

Tchaka is a traditional Haitian dish made with pork or other meat, beans, dried corn and other ingredients as listed in its recipe in this book, similar to a hearty stew.

Haitian bouillon (broth) which is a soup made from beef, potatoes, plantains, yam, malanga, spinach, watercress, cabbage, celery, ‘dumboys’ (small flour balls or in short baguettes shape).

Spaghetti is most often served in Haiti as a breakfast dish and is usually cooked with hot dog, dried herring, and spices, served with tomato sauce and/grated cheese.

Boulettes are bread-bounded meatballs seasoned in Haitian fashion.

Riz djon djon is a famous black mushroom rice which is also a traditional Haitian rice dish. It is a specialty of Haitian culinary culture, present in most Haitian events, and is served in all Haitian restaurants.

Macaroni au gratin, ‘Gratin’ is a French word which is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. For the Haitian Macaroni au gratin, it is made using grated ‘Tête de Maure’ cheese on top.

Potato Gratiné (Same recipe as the Macaroni au gratin).

Beet and Potato salad, or Russian Salad is often served with Haitian dishes (see the recipe in this book).

Ti-Malice sauce, a spicy tangy sauce or gravy usually served over Griot or Cabrit, or rice.

Maïs moulu (Ground corn) is usually eaten with peas in sauce or fish sauce, or both.

Haitian patty (pâté) are one of the country’s best-known appetizers, which is a crispy or flaky crust pastry filled with either ground beef, chicken, salted cod, smoked herring, or ground turkey.

Giraumon (joumou) soup Giraumon soup is a famous soup, THE native and traditional dish of Haitian cuisine. It is part of the cultural heritage of Haiti.

Tonmtonm, a steamed breadfruit called L’arbre Véritable mashed in a mortar and pestle (pilon). Tonmtonm is swallowed without chewing, using a slippery sauce made of okra (kalalou). It is cooked with meat, fish, crab, and savory spices. Tonmtonm is very similar to the West African Fufu. This dish is mostly served outside of capital (Port-au-Prince), in the area of Jérémie, the Grand’Anse, the southwest of the country on the Gulf of Gonâve.

Poulet aux noix de cajou, which is chicken with cashew nuts, is mostly served in the north of the country, in the area around Cap-Haitien.

Poulet en sauce, is a Chicken dipped in Creole Sauce dish.

Kibby, is a kind of dough made of meat and spices,