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

Mortimer wrote:

> 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

My hair guy just gave me some yuca tamales, where the yuca replaces the
corn masa. It was wonderful! Very, very slightly gelatinous in texture,
it surrounded a pork filling and they were steamed in banana leaves. He
is from Puerto Rico and his wife from Peru, so not sure which culture
this recipe came from? I'd never had yuca ("yew-ca" he tells me is the
proper pronunciation) before. I think he said they were pretty labor
intensive, but I'll ask again and ask for the recipe when I see him in
10 days.

How about cubing the plantano and adding it to stews?

Mortimer wrote:

> 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....


I tried a potato dish once, of potatoes, sweet potatoes, and
plantains. I was the only one who would eat it, and even I didn't
think it was very good. Since then, I mostly stick to the basic
fried plantains, but then I could eat those three meals a day and be
happy.

Serene

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

"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


Try this:
http://www.recipehound.com/Recipes/1931.html

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?
>
> 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.

I have been tempted to try something I saw a TV chef do with plaintains.
The were sliced into rounds, deep fried, flattened out with a whack on the
side of a knife and then fried again. Last week I saw another TV chef do
yucca chips. He peeled the yuccas, then sliced them into sticks and deep
fried them.

Dave Smith wrote:

> I have been tempted to try something I saw a TV chef do with plaintains.
> The were sliced into rounds, deep fried, flattened out with a whack on the
> side of a knife and then fried again. Last week I saw another TV chef do
> yucca chips. He peeled the yuccas, then sliced them into sticks and deep
> fried them.
>
>

I have had plantains this way. I didn't make them, mind you, only ate
'em. Really good.
I hear it is common to eat them like french fries - with ketchup.

-Tracy

"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

wrote:
>My hair guy just gave me some yuca tamales, where the yuca replaces the
>corn masa. It was wonderful! Very, very slightly gelatinous in texture,
>it surrounded a pork filling and they were steamed in banana leaves. He
>is from Puerto Rico and his wife from Peru, so not sure which culture
>this recipe came from? I'd never had yuca ("yew-ca" he tells me is the
>proper pronunciation) before. I think he said they were pretty labor
>intensive, but I'll ask again and ask for the recipe when I see him in
>10 days.

What he gave you were pasteles; the masa can be made with yuca, yaotia
or platano. I tend to like pasteles de yuca or yaotia because the
platano tastes too strong for me. I also prefer a chicken to a pork
filling. All this, and I'm a quarter Puerto Rican. Go figure!

Orlando