{"id":2287,"date":"2019-02-07T08:00:27","date_gmt":"2019-02-07T13:00:27","guid":{"rendered":"http:\/\/tchakayiti.com\/home\/?p=2287"},"modified":"2022-10-13T17:16:00","modified_gmt":"2022-10-13T21:16:00","slug":"creole-kitchens-coof-off-and-a-mirliton-soup","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/creole-kitchens-coof-off-and-a-mirliton-soup\/","title":{"rendered":"Creole Kitchens cook-off and a mirliton soup"},"content":{"rendered":"

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.<\/em><\/p>\n

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.<\/p>\n

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<\/a> which she encouraged me to sign up for two years ago.<\/p>\n

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.<\/p>\n

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<\/a> and CookingBaeNola<\/a>, and let YOU decide who used it best.<\/p>\n

Our first cook-off features mirliton, as you may already know if you follow me on Instagram<\/a>.<\/p>\n

\"Mirliton<\/h5>\n
What exactly is a mirliton?<\/h5>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

\"\"<\/p>\n

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<\/a> I shared on the blog last week with cheesy cassava chips<\/a> on the side.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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Seafood infused creamy mirliton soup<\/h2>\n
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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. <\/span><\/div>\n
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Prep Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients
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For the roasted vegetables<\/h4>