"Mortimer" > wrote in message
...
> 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?
>
> 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.
>
> -a

Plaintain fried rice, plaintain soup, plaintain spiders or fritters
(Anansis), plaintain chips, plantain and chicken satay,
Quimbombo:
http://recipes.chef2chef.net/recipe-...0/266787.shtml

Tostones:
http://offthebroiler.wordpress.com/2...he-tostobueno/

http://www.foodnetwork.com/food/reci..._23346,00.html

A few yuca root or cassava:

http://www.recipezaar.com/recipes.ph... title=cassava

http://www.epicurious.com/tools/sear...ts?search=yuca

Beef and Cassava soup
Crab with Cassava dumplings

Try searching tapioca and its flour for other cassava recipes

Jicama:

I usually use it raw in salads (do not eat leaves) or sliced and sprinkled
with Ancho Chile powder and lime.

search caribbean recipes for taro, yams, sweet potatoes, breadfruits, palm
hearts and such. Don't forget to try the spices, especially Epazote,
Culantro, Tamarind, Annatto, nutmeg, allspice( pimento),or sassafras