Patacones (Fried Green Plantains)

Patacones - Domingos Gourmet

While I was studying in Scotland, some of my classmates and I organized an International Party, as we were 90 students from 22 different countries and wanted to celebrate the convergence of cultures. The agreement was that we all had to wear the typical dress (or an approximation of it) and bring a traditional dish.

I was debating on whether to prepare something sweet like Arroz con Leche (rice pudding) or something savoury; but once I discovered that the newly opened Morrisons was carrying green plantains, I knew right away that I had to make patacones (a.k.a. tostones) with refried beans.

 

Patacones for Intl Dinner Party - Domingos Gourmet

 For the party, I made a little sign explaining what they were; since at a previous gathering I had only brought the mashed beans and they were mistaken first with chocolate. Imagine people’s faces when I dipped a Doritos chip into the bowl… haha! Once I had explained what they were, and people ventured to try them, the beans were a hit! Some classmates remained glued to the bowl until they were was nothing left! 😉 So when I brought the beans with the plantains, the recently converted refried beans fans knew they were in for a treat!

For the attires, it was lovely to see many of my friends all dressed-up. For the dishes, it was incredible to taste so many flavours! The mix of all the colours made everything look bright and cheery!

Now, on to the recipe! I kindly had the assistance of my mom; she was patient enough to do the process slowly and stopped for me to take pictures. Thanks! 😉

 

Patacones (fried green plantains)

Ingredients

Green Plantain

Canola Oil

Salt

Directions

Place a large pan on medium heat with oil.

Take the plantain, chop off the tips; run off a knife lengthwise to cut the husk (do not go over to the flesh); help yourself with the knife to separate it from the flesh and then you may use your hands. Peel it completely. [On a side note, be careful with the husk not to touch for clothes for it may stain]

Peeling Plantains - Domingos Gourmet

Cut 1 inch-thick (aprox 3cm) slices. Repeat this process with as many plantains to complete the portions that you would like to have. We estimated you get an average of 8 slices per plantain.

Cutting Patacones disks - Domingos Gourmet

With one of the slices, carefully check if the oil has heated enough; if it starts sizzling just as you place the slice, then it is ready to place the rest.

Patacones in pan - Domingos Gourmet

Cook for about 3 minutes; flip them over; they should be yellow.

Flip patacones - Domingos Gourmet

Take them out onto a chopping board and with the help of a cup or a glass; press the slices to flatten them out (about 1cm-thick) and make disks. *Tip* If you are having a party, you may make them ahead up until this step and store them in the fridge (or even freezer). Then once your guests have arrived, just continue with the rest of the steps.

Making Plantain disks - Domingos Gourmet

Once you have done this with all, return them to the pan (by batches) and fry them until golden on each side.

Second fry Patacones - Domingos Gourmet

Remove from the pan and place them on a surface with kitchen towels to drain off the excess oil. Sprinkle with salt; serve warm. Best enjoyed with refried beans!

Patacones con frijoles molidos - Domingos Gourmet

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Zucchini con limón y romero | Lemon Rosemary Zucchini

Rosemary Zucchini

Nuestro zucchini es muy similar al que se le conoce como zapallo italiano, y en mi familia básicamente los preparamos de igual manera. Extrañamente, mi hermana afirma que odia el zapallo pero que le gusta el zucchini; así que bauticé al primero “el primo del zucchini”. Creo que lo que ella prefiere es que esté un poquito crujiente y le disgusta cuando está muy suave.

Ella muy amablemente me envió esta receta para probar. La he hecho tanto con el zucchini como con “su primo” (creo que no ha logrado notar la diferencia porque igualmente los ha disfrutado); así que siéntanse en libertad de usar cualquiera que tengan a mano. Es muy fácil de preparar y es una excelente guarnición.

Si han estado siguiendo nuestra serie del menú para San Valentín; por favor me disculpan por no publicar la receta antes. Nos falló la conexión de Internet y recientemente vinieron a repararla.

 

Ingredientes

1 zucchini mediano

1 Cda mantequilla

1 Cda jugo de limón

1 pequeña ramita de romero

sal y pimienta

Rinde: 4

 

Preparación

Lave el zucchini y córtelo en cuñas medianas. Derrita la mantequilla en un sartén a fuego medio. Esparza las hojas de romero y revuelva. Esto infundirá el sabor en la mantequilla que cubrirá el zucchini. Con cuidado coloque las cuñas en el sartén;  rocíe el jugo de limón y sazone con sal y pimienta; revuelva. Cocine hasta que empiece a dorar y pueda insertar un tenedor (pero que se mantenga un poquito crujiente). Sirva caliente.

 

 

Lemon Rosemary Zucchini

Our zucchini is very similar to summer squash and in my family, we basically prepare them pretty much the same way. Strangely enough, my sister claims that she hates summer squash, but likes zucchini; so I baptized the former one “zucchini’s cousin”. I believe that what she enjoys is when it is still a tad crunchy and not when it is too soft.

She kindly sent me this recipe to try. I have made this dish with both zucchini and “its cousin” (I don’t think she has been able to tell the difference because she has equally enjoyed them); so feel free to use either one that you have at hand. It is really easy to prepare and makes it a great side dish.

If you have been following our Valentine’s Day menu series, I must apologize for not posting this recipe earlier. Our Internet connection failed and the cable guy recently came to fix it.

 

Ingredients

1 medium zucchini

1 Tbsp butter

1 Tbsp lemon juice

1 small sprig of rosemary

salt and pepper

Serves: 4

 

Directions

Wash the zucchini and cut it into medium-sized wedges. Melt butter in a large pan over medium heat. Sprinkle the rosemary leaves and stir. This will infuse the butter that will coat the zucchini. Carefully place all the wedges in the pan; pour over the lemon juice and season with salt and pepper; toss. Cook until it turns golden and you can insert a fork (but remains a bit crunchy). Serve warm.

Adapted from Yahoo Shine.

Cazuela de Vainicas | Green Bean Casserole

Thanksgiving Centerpiece - Domingos Gourmet

En el último mes he estado desarrollando un proyecto de mercadeo que ha abarcado gran parte de mi tiempo. Sin embargo, aún con todo, no me salté la celebración de Acción de Gracias. Siempre es importante hacer una pausa para dar gracias, a Dios principalmente y a los demás.

¡Me complace reportar que nuestro arbolito de agradecimiento se llenó de hojitas! Todos en casa colaboraron. Así que para la cena, solicitamos a mi hermano menor que procediera a leerlas todas. Les comparto algunas: salud, familia, amigos, mentores, trabajo. (Foto al final)

De las ramas que había recogido, las que eran muy pequeñas las utilicé para hacer el centro de mesa. Asimismo, coloqué velas votivas en pequeños tazones de vidrio con popurrí alrededor.

Para nuestra cena, debo confesar que tuvimos una versión semi-hecha en casa, puesto que no cocinamos el pavo, sino que compramos pechuga de pavo pre-cocinada. Cuando llegamos a casa, la colocamos en el horno para que se calentara y la servimos con salsa de arándanos.

Lo que sí preparé fue una cazuela de vainicas (o judías verdes) con salsa y una cazuela de batatas con pecanas. Aquí les comparto la primera, posteriormente publicaré la segunda. Las fotos de estas, me temo que serán prestadas puesto que todos estábamos ansiosos por sentarnos a la mesa, por lo que no pude tomar alguna.

 

Cazuela de Vainicas y Hongos en salsa blanca

500g Vainicas

Para los hongos

250g hongos blancos rebanados

1 cda mantequilla

1/4 taza cebolla

1/2 cta sal

1/4 cta pimienta

Para la salsa blanca

2 cdas mantequilla

1/4 taza cebolla

1/2 cta sal

1/4 cta pimienta

3 cdas maicena

1/2 taza leche

2 tazas caldo de pollo

100g de queso rayado

Rinde: 6 personas

 

Preparación

Para las vainicas

Lave las vainicas y remueven las puntas. Parta en trozos medianos (aprox 2cm). Ponga a hervir agua en una olla mediana, cuando ya ha alcanzado el punto de ebullición, eche los trozos de vainicas y cocínelos por unos 4 minutos, sáquelos de la olla y échelos en un tazón con agua helada. Esto ayudará a detener el proceso de cocción y permitirá que los vegetales mantengan el fuerte color verde y que no queden blandos. Cuando ya hayan enfriado, drene el agua.

Para los hongos

En un sartén coloque la mantequilla y derrítala a fuego medio. Eche la cebolla picada y cocine hasta que se torne transparente. Vierta los hongos (previamente lavados) y rocíe con sal y pimienta. Cocínelos hasta que estén blandos y se haya reducido el líquido.

Para la salsa blanca

En una olla pequeña coloque la mantequilla y derrítala a fuego medio. Eche la cebolla picada y cocine hasta que se torne transparente. En una jarra o tazón pequeño, eche la maicena y vierta 1/4 taza de leche, bata hasta tener una mezcla homogénea (sin grumos). Vierta en la olla y agregue el resto de la leche y el caldo de pollo. Mueva constantemente para que no se adhiera en el fondo, hasta que hierva y haya espesado.

Ensamblando la cazuela

Tome la cazuela, vierta 1 cucharadita de aceite y esparza. Vierta un poco de la salsa, coloque las vainicas y hongos y vierta el resto de la salsa. Esparza el queso rallado y meta al horno en 300°F (~150°C) por unos 30 minutos. Sirva caliente.

Green Bean Casserole Betty Crocker© Betty Crocker

Over the last month I have been developing a Marketing project that has taken a great deal of my time. However, in spite of everything, I did not skip Thanksgiving celebration. It is very important to make a pause to be grateful, mainly with God and everyone else.

I am pleased to report that our thankful tree was filled with leaves. Everyone at the house collaborated. So during our dinner, we asked my youngest brother to read them all out loud. I share with you some: health, family, friends, mentors, work. (picture below)

Of the branches I had collected, some were pretty small for our big vase, so I used them to make a centrepiece. Furthermore, I placed votive candles in small glass bowls with potpourri around them. (picture above)

For our dinner, I must confess we had a semi-homemade version, as we did not cook the turkey; we rather bought pre-cooked turkey breast. When we arrived home, we placed it in the oven to heat through and served it with cranberry sauce.

What I did prepare was a green bean casserole with white sauce and a yam and pecan casserole. I am sharing with you the first one and I will post the second later. The pictures of them, I am afraid, have to be borrowed because we were all anxious to sit at the table, so I was not able to take any.

 

Green Bean Casserole with Mushrooms in White Sauce

500g Green Beans

For the mushrooms

250g sliced white button mushrooms

1 Tbsp butter

1/4 cup onion

1/2 tsp salt

1/4 tsp ground pepper

For the white sauce

2 Tbsp butter

1/4 cup onion

1/2 tsp salt

1/4 tsp ground pepper

3 Tbsp corn flour

1/2 cup milk

2 cups chicken stock

100g grated cheese

Yield: 6 people

 

Directions

For the green beans

Wash the green beans and remove the tips. Cut into medium-sized pieces (about 2cm). Boil water in a medium saucepan; when it has reached the boiling point, throw in the green beans and cook for about 4 minutes. Remove them from the saucepan and submerge them in a bowl with ice water; this will help stop the cooking process and allow the vegetables to maintain their vibrant colour and avoid them from turning soft. When they have cooled, drain the water.

For the mushrooms

Melt the butter in a pan over medium heat. Place the chopped onion and cook until it becomes transparent. Add the mushrooms (previously washed) and season with salt and pepper. Cook until the become tender and the liquid has reduced.

For the white sauce

Melt the butter in a saucepan over medium heat. Place the chopped onion and cook until it becomes transparent. In a mug or small bowl, combine the corn flour and 1/4 cup of milk, whisk until you have a homogeneous mixture (without lumps). Pour into the saucepan and add the rest of the milk and chicken broth. Move constantly to prevent from sticking to the bottom, until it boils and has thickened.

Putting everything together

Take your baking tray; pour 1 teaspoon olive oil and spread. Place about 1/4 cup of the sauce, then the green beans, mushrooms and pour the rest of the sauce. Top with the grated cheese and place in the oven at 300°F for about 30 minutes. Serve warm.

Source: Inspired by Brown Eyed Baker.

Thankful tree 2- Domingos Gourmet