Guest guest Posted April 27, 2006 Report Share Posted April 27, 2006 Sure Heidi, Take the whole head of garlic and Don't peel, just run off the flaking sking. Take a metal kabob skewer or a thin knife and pierce the head and hold it over the high flame on the stove until the outer skin blackens. Then toss the whole head into the soup and let it cook in the pot with your plantains and soup. I learned the plantain and garlic tricks from my brother-in-laws brother (got that) is a chef in Cancun, Mexico psrt-tine during the summer months. Are you familiar with chayote? It's also delicious in soups. Hope this helps. Donna Heidi Cusworth <hcusworth wrote: 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 Quote Link to comment Share on other sites More sharing options...
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