Paulinnnaaa
From the Kitchen

Recipes & Stories

Slow food, written down. Mostly Mediterranean, always made with what's in season.

Lemon shrimp scampi linguine
Pasta · May 2, 2026

Lemon shrimp scampi linguine

Buttery shrimp, white wine, lemon and parsley over a tangle of linguine — the kind of dinner that feels like a celebration on a Tuesday.

Serves 4

Ingredients

  • · 1 (16 oz) package linguine pasta
  • · 4 tablespoons butter, divided
  • · 4 tablespoons extra-virgin olive oil, divided
  • · 2 shallots, finely diced
  • · 2 cloves garlic, minced
  • · 1 pinch red pepper flakes (optional)
  • · 1 pound shrimp, peeled and deveined
  • · 1 pinch kosher salt and freshly ground pepper
  • · ½ cup dry white wine
  • · 1 lemon, juiced
  • · ¼ cup finely chopped fresh parsley leaves
  • · 1 teaspoon extra-virgin olive oil, or to taste

Method

  1. 1.Bring a large pot of salted water to a boil. Cook the linguine until al dente, then drain, reserving a splash of pasta water.
  2. 2.While the pasta cooks, melt 2 tablespoons of butter with 2 tablespoons of olive oil in a wide skillet over medium heat. Add the shallots and cook gently until soft and translucent, about 3–4 minutes.
  3. 3.Stir in the garlic and red pepper flakes and cook for another minute, until fragrant.
  4. 4.Season the shrimp with salt and pepper, then add to the pan. Cook for about 2 minutes per side, just until pink and opaque. Lift the shrimp out and set aside.
  5. 5.Pour the white wine and lemon juice into the skillet and let it bubble for a minute or two, scraping up anything from the bottom. Swirl in the remaining 2 tablespoons of butter and 2 tablespoons of olive oil.
  6. 6.Return the shrimp to the pan, add the linguine and parsley, and toss everything together with a splash of pasta water until silky.
  7. 7.Finish with the last teaspoon of olive oil and a little more parsley. Serve immediately, with extra lemon at the table.
Haitian black beans and rice (Diri Kole Ak Pwa Nwa)
Haitian · April 18, 2026

Haitian black beans and rice (Diri Kole Ak Pwa Nwa)

A bold, flavorful Haitian side dish — fluffy rice simmered with fiber-rich black beans, garlic and herbs. Comfort in a bowl.

Serves 10 · Prep 10 min · Cook 55 min

Ingredients

  • · 1 ½ cups dry black beans
  • · 8 cups water (reserve 3 cups of the bean liquid after cooking)
  • · 4 tbsp olive oil
  • · ¼ cup chopped onions
  • · ½ bell pepper (any color)
  • · 1 tbsp Jacmel seasoning blend
  • · 2 ½ tsp kosher salt, or to taste
  • · ½ tsp ground black pepper
  • · 6 cloves garlic, minced or smashed
  • · 3 cups liquid from the cooked beans
  • · 2 ½ cups jasmine or basmati rice
  • · A small bunch of fresh parsley (5–6 sprigs)

Method

  1. 1.Wash the beans thoroughly and drain. Add to the Instant Pot with 8 cups of water. Press Beans/Chili and set the timer to 25 minutes.
  2. 2.Once cooked, carefully quick release. Strain the beans over a large bowl and reserve the liquid — do not throw it away.
  3. 3.In a medium saucepan over medium-high heat, warm 4 tbsp olive oil. Add the onions, bell pepper and garlic and cook for about 1 minute, stirring so nothing burns.
  4. 4.Add the strained beans and stir lightly. Cook for 1–2 minutes, then add the washed rice.
  5. 5.Stir in 1 tbsp Jacmel seasoning and salt to taste. Pour in the reserved bean liquid and tuck in the parsley.
  6. 6.Stir twice from the bottom up. Reduce the heat to medium-low and half-cover the pot. Cook until the liquid has evaporated.
  7. 7.Lower the heat to low, cover completely and let the rice finish steaming. Fluff with a fork and serve immediately.
Haitian legume
Haitian · April 4, 2026

Haitian legume

A slow-cooked tangle of vegetables — eggplant, cabbage, spinach, carrots and string beans melted down with thyme, parsley and a whisper of scotch bonnet.

Prep 40 min · Cook 15 min

Ingredients

  • · ½ lb eggplant, thinly sliced
  • · ½ lb cabbage, shredded
  • · ¼ lb string beans, cut in half
  • · ½ lb carrots, diced
  • · 5 oz fresh spinach
  • · ½ yellow bell pepper, chopped
  • · 2 garlic cloves, chopped
  • · 2 whole garlic cloves
  • · 1 medium onion, chopped
  • · 4 sprigs of thyme
  • · ½ cup chopped parsley
  • · 3 tbsp tomato paste
  • · 1 scotch bonnet pepper
  • · Water
  • · 2 tsp dry spice blend
  • · 1 ½ tsp salt
  • · 3 tbsp olive oil

Method

  1. 1.Set a large pan over medium-low heat and add the olive oil. Add the chopped onions and sauté until tender, about 5 minutes.
  2. 2.Lower the heat. Stir in the dry spice and tomato paste with the onions, then add the chopped garlic. Add the thyme and parsley and stir for about 3 minutes.
  3. 3.If the pan looks dry, add a teaspoon more olive oil — just enough to keep the garlic from burning.
  4. 4.Layer the vegetables in this order: eggplant, whole garlic cloves, leftover onions, cabbage, spinach, the whole scotch bonnet pepper. Pour in 1½ cups of water. Increase the heat to medium, cover and cook for up to 40 minutes.
  5. 5.Once the vegetables are tender, remove and discard the scotch bonnet. Use a spoon to mash the vegetables together — don't let it turn mushy. Add the string beans and carrots, mix and cook 5 more minutes. Add ¼ cup water if the pan dries out.
  6. 6.Stir in the bell pepper. Cover and reduce to a simmer until the liquid is gone, about 10 minutes. Mix everything thoroughly.
  7. 7.For extra heat, drop in another scotch bonnet for 10 minutes, then remove. Serve with boiled plantain and white rice.
Haitian bread (Pain Haïtien)
Haitian · Bread · March 22, 2026

Haitian bread (Pain Haïtien)

The most popular bread in Haiti — soft, slightly chewy logs of pillowy white bread, perfect torn warm with butter or alongside a bowl of soup joumou.

Makes 4 loaves · Prep 45 min · Cook 25 min · Rest 1 hr 15 min · 694 kcal

Ingredients

  • · 4 cups all-purpose flour, sifted
  • · 1 tablespoon active dry yeast
  • · 1 cup lukewarm water (or more), at 97°F / 36°C
  • · 2 tablespoons sugar
  • · 6 tablespoons butter (cold), diced
  • · 1 teaspoon salt
  • · 2 tablespoons olive oil

Method

  1. 1.In the bowl of a stand mixer, add the flour and sugar, then mix.
  2. 2.Dig a well in the center of the flour and add the yeast.
  3. 3.Pour ½ cup (100 ml) of the lukewarm water into the well. Let stand 10 minutes.
  4. 4.Add the cold diced butter and knead for 3 minutes at low speed.
  5. 5.Add the rest of the lukewarm water (about ½ cup / 150 ml or more), gradually, while kneading at medium speed for 5 minutes, until you obtain a smooth and slightly sticky dough.
  6. 6.Add the salt and knead for 10 more minutes at medium speed.
  7. 7.Coat the sides of a large bowl with the olive oil. Roll the dough into a ball and place it in the bowl.
  8. 8.Cover with a cloth and let it rise in a warm place, away from drafts, for 1 hour.
  9. 9.Preheat the convection oven to 350°F (180°C).
  10. 10.Place the dough on a lightly greased work surface and roll it out by hand into a flat square. Cut the dough into 4 equal squares.
  11. 11.Spread each square thinly and form a log by rolling the dough on itself, tightly.
  12. 12.Place the loaves well spaced on a baking sheet lined with parchment paper. Cover with a cloth and let the buns rest for 15 minutes.
  13. 13.Bake for 25 to 30 minutes, until golden. Cool slightly and tear warm.