On Mon, 18 Feb 2008 21:07:54 -0800 (PST), Mortimer
> wrote:

>So a bit of backstory:
>
>I live in a Dominican neighborhood, and on recent trip to the local
>supermarket, the S.O. and I decided to do a major pantry re-equip (you
>know, where you buy all the things that you need in the kitchen, but
>never buy on a quick run to the grocer's: spices, canned tomatoes,
>cornstarch, etc.)
>
>We racked up quite a bill (all worth it, if I say), and were rewarded
>with fifteen free plantains.
>
>That's about ten pounds.
>
>I have no idea what to do with them.
>
>I know about the standard preparation (sliced, fried), but I'm also
>interested in other uses--I'm thinking maybe a plantain au gratin, or
>something that takes a traditional dish and replaces the starch with
>plantains....
>
>Ideas?

I haven't tried this but it sure looks good.

Drunken Plantains

Serves six

3 ripe plantains
1/4 cup butter, diced
3 tbs rum
grated zest and juice form one small orange
1 tbs ground cinnamon
1/4 cup brown sugar
1/4 cup whole almonds
fresh mint for garnish
cream fraiche or whipped cream to serve

Preheat oven to 350F/180C

Peel plantains and cut in half lengthwise.

Place plantains in shallow baking dish and dot with the butter.

Spoon over the rum and orange juice.

Mix zest, cinnamon and brown sugar in bowl, then sprinkle over
plantains.

Bake 25-30 minutes until plantains are soft and the sugar has melted
into the rum and orange juice to form a sauce.

Meanwhile, slice the almonds dry fry in heavy frying pan until cut
sides are golden.

Serve on individual plates with sauce spooned over. Sprinkle with
almonds and garnish with mint sprigs. Offer creme fresh or whipped
cream on the side.

>Also, if you have any experience with Hispanic root vegetables (Yuca,
>Jicama, Cassava, and others I don't know the English for) I'd be glad
>to hear.

Can't help you there but I'll type up a soup recipe that looks real
good as soon as I catch up here and do a few things at work. <g>

Lou