RE: Plantian tips

[Guest guest]

Hi Donna,

Thank you very much for this yummy sounding idea! I love spicey curry

soups, so I'm excieted to add the plantain into the mix. You

mentioned fire roasting the garlic on the burner, can you tell me a

bit more about that? I love gardic and like the sound of fireroasted

garlic.....well it sounds divine!

 

Heidi

 

 

Hi Heidi,

I use plantains often, get a nice very dark almost black one, it will

still be rather firm. Scrub the skin real good and slice into 2 inch

rounds leaving the skin on. Make a good spicy soup like one in the

soup files or even the Mexican recipe files, and toss the rounds in.

When the soup is done you serve in bowls with a round or two of the

plantains, the skin will keep it from cooking up mushy. I also fire

roast the whole head of garlic on the burner on high and toss into the

soup while it's simmering. Eating nice garlic cloves on bread from

the soup bowl and a plantain round is bliss............Donna

[Guest guest]

Do you eat the skins and all on the Plantains? How do you get them so dark?

 

 

I love Plantains, cut thin and put in a hot cast iron skillet with a little

butter and then another cast iron skillet laid on top of a pan full of Plantain

slices and pressed down. I leave it on the plantains until they are nicely

browned and then I flip them over and then again press them down, leaving the

pan on top of the plantains until browned on that side and tender.

 

 

Hi Heidi,

I use plantains often, get a nice very dark almost black one, it will

still be rather firm. Scrub the skin real good and slice into 2 inch

rounds leaving the skin on. Make a good spicy soup like one in the

soup files or even the Mexican recipe files, and toss the rounds in.

When the soup is done you serve in bowls with a round or two of the

plantains, the skin will keep it from cooking up mushy. I also fire

roast the whole head of garlic on the burner on high and toss into the

soup while it's simmering. Eating nice garlic cloves on bread from

the soup bowl and a plantain round is bliss............Donna

 

 

 

 

 

 

 

 

[Guest guest]

This email confused me. I think is sending my posts slow, I see a members

answer and then the question. I don't eat the plantain skin and I buy them when

they are almost black with still a little bit of speckles of the color peeking

through.

Donna

 

wwjd <jtwigg wrote:

Do you eat the skins and all on the Plantains? How do you get them so dark?

 

 

I love Plantains, cut thin and put in a hot cast iron skillet with a little

butter and then another cast iron skillet laid on top of a pan full of Plantain

slices and pressed down. I leave it on the plantains until they are nicely

browned and then I flip them over and then again press them down, leaving the

pan on top of the plantains until browned on that side and tender.

 

 

Hi Heidi,

I use plantains often, get a nice very dark almost black one, it will

still be rather firm. Scrub the skin real good and slice into 2 inch

rounds leaving the skin on. Make a good spicy soup like one in the

soup files or even the Mexican recipe files, and toss the rounds in.

When the soup is done you serve in bowls with a round or two of the

plantains, the skin will keep it from cooking up mushy. I also fire

roast the whole head of garlic on the burner on high and toss into the

soup while it's simmering. Eating nice garlic cloves on bread from

the soup bowl and a plantain round is bliss............Donna