MAKING IT SWEET FOR PRIYA RECIPES

Steps:

• Preheat oven to 400°F
• For the Cilantro Chutney, in a blender, combine all the ingredients and blend until smooth
• If the mixture is too thick to blend, add a few drops of water to get it going
• Taste and adjust the salt and/or lime juice, if needed
• Score each roti a few times with a knife or fork
• Place them on a perforated pizza pan or a broiler pan
• Drizzle olive oil on each roti (enough to coat the roti but not soak it) and smooth the oil over the surface with your fingers
• Bake for 4 to 6 minutes, until lightly golden brown
• Remove from the oven but keep the oven on
• Once more, drizzle each baked roti with a little olive oil (again, enough to coat but not soak the roti) and smooth it over the surfaces with your fingers
• To make chutney-cheddar roti pizzas: Evenly distribute the onion among the rotis, followed by the cheddar
• Bake for 5 to 7 minutes, until the cheddar is melted and bubbling and the edges are crisp
• Remove the pizzas from the oven, let cool for 2 to 3 minutes, then drizzle with the chutney
• To make potato-rosemary roti pizzas: Layer the potato slices over the rotis, and top with another small drizzle of olive oil
• Bake for 5 minutes, until the potatoes are soft and fully cooked
• Distribute the cheese evenly over the rotis and bake for 5 minutes more, until the cheese has crisped up at the edges
• Remove the pizzas from the oven, sprinkle with the rosemary, and drizzle a little more oil on top
• Cut the roti pizzas into quarters

Steps:

• Prepare the epis seasoning: Combine all of the ingredients in a blender and purée. Use epis or transfer to a large jar and refrigerate for up to 6 weeks. (Similar to sofrito, epis is versatile and adds extra kick and flavor. It can be used to marinate beef, fish or chicken, or stirred into rice or soup.)
• Prepare the soup: Rinse the beef with lukewarm water, then transfer the meat to a large bowl. Add the lime juice and rub it into the meat until coated. Add 5 tablespoons epis seasoning and toss to coat. Cover and refrigerate to marinate, ideally overnight or for at least 30 minutes.
• When ready to cook, purée the calabaza squash with 1 cup water in a blender; set aside.
• In a large pot, heat the oil over medium. Add the meat with its marinade, the tomato paste and bouillon cube, crushing it between your fingertips. Cook the meat, stirring occasionally, until the mixture caramelizes and darkens, about 10 minutes. Transfer the meat to a bowl to set aside.
• Add 6 cups water to the pot and bring to a boil over high heat. Stir in the squash purée, potatoes, cabbage, carrots, onion, celery, scallions, parsley, Scotch Bonnet pepper, thyme, salt and pepper, and bring to a boil again. Stir in the meat with its juices.
• Once the mixture comes to a boil, cover the pot, reduce the heat to simmer over low, and cook for 30 minutes, stirring occasionally.
• Remove and discard the Scotch bonnet pepper. (Do not let it burst. If it does, your soup will be very spicy!) Stir in the vermicelli. Cook, stirring occasionally, for another 10 minutes.
• Meanwhile, prepare the dumplings: Combine the flour, oil, salt, pepper and 1/2 cup water in a medium bowl and stir to combine. (You can knead slightly, if needed, to get the dough to come together.) Take about 1 tablespoon of dough and roll it between your palms into an elongated shape the width of your palm, about 4 inches long. Add the dumpling to the soup and continue to make dumplings with the remaining dough, dropping them into the soup as they are rolled. Cook over low heat, stirring occasionally, until dumplings are softened and cooked through but still firm, 15 to 20 minutes.
• If the soup is too thick for your taste, stir in water, about 1 cup or as desired. Remove pot from heat and serve warm.