Skip to main content

Cooking Around the World {Columbia}: Platanos Asados Con Bocadillo y Queso

By
Platanos Asados Con Bocadillo y Queso
Baked Plantains with Guava and Cheese
click here for Erica's recipe

While I dislike tossing food in the garbage, we all have kitchen failures. And I'll be the first to admit mine. So, I won't be posting a recipe for these here, but you can click on the link above for the original recipe. Once I actually do create an edible version of these stuffed plantains, I'll post the process. Promise!

There are minor flops that can be fixed with just the right ingredient or reimaginging; then there are the major disasters that really can only be fixed by not tormenting the people you're feeding. That was the case with these plantains.

These were supposed to be the final course of our Columbian feast, but the plantains I picked up were not ripe enough. And no matter how long you roast them, they aren't going to get any better. They did, actually, get soft enough to pierce with a fork, but there was no sweetness to them.

I did eat mine, just to see how bad it really was. The plantain was more like a baked potato, in both taste (read: bland) and texture (read: dry). One of the kids picked the cheese and fruit paste of out of plantain. But, on the whole, this was a major failure and one I will remedy - just because - as soon as I can get some really ripe plantains.
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more