{"version":"1.0","provider_name":"Tchakayiti - Haitian Food Blog &amp; Food Photography","provider_url":"https:\/\/tchakayiti.com\/home","author_name":"annick","author_url":"https:\/\/tchakayiti.com\/home\/author\/admin\/","title":"Creole Kitchens cook-off and a mirliton soup | Tchakayiti - Haitian Food Blog &amp; Food Photography","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"0CwVPJyHQt\"><a href=\"https:\/\/tchakayiti.com\/home\/creole-kitchens-coof-off-and-a-mirliton-soup\/\">Creole Kitchens cook-off and a mirliton soup<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/tchakayiti.com\/home\/creole-kitchens-coof-off-and-a-mirliton-soup\/embed\/#?secret=0CwVPJyHQt\" width=\"600\" height=\"338\" title=\"&#8220;Creole Kitchens cook-off and a mirliton soup&#8221; &#8212; Tchakayiti - Haitian Food Blog &amp; Food Photography\" data-secret=\"0CwVPJyHQt\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/tchakayiti.com\/home\/wp-content\/uploads\/2019\/02\/mirliton-crab-soup-haiti-soupe-au-mirliton-tchakayiti.jpg","thumbnail_width":1200,"thumbnail_height":800,"description":"The mirliton soup recipe below is part of a food challenge. I created it in hopes of showcasing this vegetable under a new light. The text below will explain what that challenge is all about, and why I chose to go that unusual route with mirliton. When my friend Joelle challenged me to a cook-off, I couldn\u2019t help but agree. For years, we had talked about doing a joint culinary venture together. We even came up with a blog idea a few years back. It had a name and a logo. But it never came to life. After college, we each went our separate route in both life and the culinary world. I moved back home, and stuck to the blog idea, which translated into Tchakayiti. And Joelle, being a fierce competitor, signed up for endless food competitions in the States. Among those food battles are the World Food Championships which she encouraged me to sign up for two years ago. I enjoyed every second of that experience. Unfortunately, since I am based in Haiti, I cannot participate in as many food competitions as Joelle does. To help me hone my skills for the next food contest I do take part in, we decided to challenge each other. So today, we\u2019re bringing you Creole Kitchens, a Social Media cook-off. Once a month, we will pick one ingredient and turn it into a culinary masterpiece. We will share our creations with you on Tchakayiti and CookingBaeNola, and let YOU decide who used it best. Our first cook-off features mirliton, as you may already know if you follow me on Instagram. What exactly is a mirliton? Haiti and Louisiana are perhaps the only places where this vegetable is called mirliton. Better-known as chayote elsewhere, mirliton is a pear-shaped squash that grows in vines. In Haiti, we mostly use it as the main ingredient in our touffe de legume. We also sometimes serve it saut\u00e9ed alongside carrots, or as a gratin, but never as a soup. Our exploration of this vegetable seems to stop at those three dishes. The mirliton soup I am serving you today is thus quite unusual in our culinary repertoire. I must confess I myself had never eaten this squash this way before. I was, however, delightfully surprised with the results. That is why I am sharing the recipe for my first ever mirliton soup with you today. This soup features oven-roasted mirliton and potatoes pureed in a homemade seafood broth. To take my mirliton soup further, I topped it with the zesty crab salad I shared on the blog last week with cheesy cassava chips on the side. That recipe is the perfect dish to launch our challenge. I believe it sums up perfectly our goal with Creole Kitchens. Joelle and I are not necessarily looking to replicate traditional recipes, though it may happen. Instead, we want to revisit ingredients that are common to both our culinary cultures. Creole Kitchens is the perfect excuse to get our creativity going in the kitchen. And I hope you will enjoy following us on that journey. This recipe calls for roasted mirliton, potatoes and garlic to enhance the flavors of this soup. It is prepared with a homemade shrimp broth and enhanced with blue crabs and hot piment bouc.&nbsp;"}