#platano peele

[ladyinsertnamehere]

Not played with them in a while

[keirametzbrassknuckles]

I was making maduros as a snack earlier and I couldn't get the damn platano to peel and I could hear fucking 20 generations of my ancestors laughing at me

[mariacallous]

One of the things I like most about plantains (also known as platanos, tostones or patacones) is that you can enjoy them through multiple stages of ripeness. When they are fully green, they have a higher starch content, which makes them ideal for frying — and subsequently makes some killer latkes. (Try these delicious plantain latke recipe from my blog, as well as this one on The Nosher). You can also turn  the green plantains into fries or chips.

When they start to turn yellow, plantains become easier to peel, and sweeter. You can mash them up like you would potatoes when you crave something a little different. At this stage, you can also roast them alongside your root vegetables.

When plantains are yellow and have black markings, they are fully ripe and taste like a regular banana that has been caramelized with a hint of maple syrup. At this stage, they are delicious when fried, because they are softer and melt in your mouth. They can be wrapped in lamb or beef bacon for that sweet and salty effect, or eaten straight up at the kitchen counter, while the rest are frying. Not that I would ever do this, of course.

Here, I decided to combine my Jewish and Latina heritages — as I often do — and make a Latin-infused kugel.

Notes:

This recipe serves 6-8 people as a side dish, but if you want to double the recipe you can easily do so, just use a 9×13 pan instead of an 8- or 9-inch round pan. 

Feel free to mix up your favorite spices and herbs, as plantains really can take on many flavors.

Store cooked kugel in the fridge. Reheat in a 200°F oven.

[pupkou]

making mofongo. just peeled 10 platanos and 20 cloves of garlic by hand

[jimtangclan]

Pastelon de Platano Maduro Dominican-Style Yellow Plantain Pie This is a typical dish from the Dominican Republic. It can be served as a main dish, with a salad on the side, or as a side dish. 1 pound ground beef, 1/2 cup milk, 1 green bell pepper chopped, 1 yellow onion chopped, 10 plantains peeled and broken into chunks, 1/2 pound shredded Cheddar cheese, cooking spray, 1/2 cup tomato sauce, 1/4 cup butter, 1/2 cube chicken bouillon, 1/2 teaspoon salt, 1 teaspoon crushed garlic, 1 tablespoon canola oil

[winderrific-moved]

home,

[skeletonpendeja]

Tostones are a fried carribean delicacy, the platano (cousin of banana, looks like a bigger greener, thicker skinned banana), peeled, chopped up, fried, smooshed, then fried AGAIN.

Seasoned simply with Salt usually, but I like to add garlic powder, and I'm sure a squirt of lime would be lovely.

Or just adobo

Here is some I made like, last year pictured next to Arroz con maiz

(@samuraidj only cause u asked)

[nutritiondork]

9 Most Delicious Recipes with Plantains

What are plantains?

Plantains belong to the banana family. They look like regular bananas, but are much larger. They are also less starchy and lower in sugar, as you can consume them while they are still green. A ripe plantain will be yellow with brown spots, and overripe will be completely brown. The darker the plantain, the sweeter it will be. 

In Spanish plantains are known as “Platanos or Platano Macho”. In Puerto Rico, they are known as “Platanos”. In other parts of Latin America, they are called “Platano Macho” as “Platano” is referred to as the regular bananas you find in grocery stores that are okay to be consumed raw. In Puerto Rico regular bananas are called “Guineos”. You’ll find that Spanish has different words in different countries.  

Plantains, unlike regular bananas, must be cooked. They primarily grow in warm climates so they have become a big part of Latin cuisine as they grow naturally in Tropical/Latin America. You can also find plantains in other countries like Africa, India and Asia. 

One great thing about plantains is that they are really versatile. You can create many different dishes and not get tired of them. They are also a great carbohydrate alternative for those on a Paleo or Vegan diet. Plantains are a potassium rich food, and are packed with fiber, minerals, and vitamins like A, C and B6. Great for cardiovascular and immune support. 

Plantains can be a great addition to any healthy diet. Especially if you are mindful of the way you cook them. For a healthy plantain dish, avoid deep frying in hydrogenated oils. Choose methods like baking, boiling, and even air frying. If you choose to fry them, choose healthy fats like refined coconut oil, or avocado oil. 

What is the difference between a green plantain and a sweet plantain? 

A green plantain is considered ripe enough to consume, however they are a bit harder and less sweet than regular bananas. These are used for tostones, mofongo, and various other recipes like in soups and stews. Sweet plantains are ripe/overripe plantains but are not consumed raw. These are yellow with brown spots and are typically mushy and sweet once cooked. 

Here are 9 of the most popular foods made with plantains in Puerto Rico and Latin America:

1. Tostones or patacones

Tostones or patacones are made with green plantains. These are fried twice. First, the plantains are peeled and cut into 2” pieces. Then they are fried until completely cooked. After taken out of the oil, they are flattened and fried again until golden brown. 

2. Fried Sweet Plantains (“Amarillos ó Maduros”)

Fried sweet plantains are much simpler to make than green plantains. The plantain must be really ripe which is when the plantain is yellow with brown spots. The more brown spots the sweeter the plantain will be. For these you just peel, cut into thinner pieces, and fry.

3. Mofongo

Mofongo is typically made with green plantains, however can be also combined with sweet plantains, and even yuca for what Puerto Ricans call a Trifongo. Even though it is a Puerto Rican dish, it was influenced by the African culture. To make mofongo, you peel and cut the plantain into 1 inch pieces. Fry until completely cooked and remove from heat. In a “Pilon” aka mortar and pestle, mash some garlic, add the plantains with butter. Add some “Chicharones” aka pork rinds if desired, and mash the plantains until soft enough to form a ball. Enjoy with a bowl of chicken broth, meats, seafood, and/or a nice salad. 

4. Pastelón (Puerto Rican Lasagna)

Pastelón is a Puerto Rican favorite. This is made with sweet plantains, cut into long thin strips and fried. It’s made similar to a lasagna but instead of pasta, you would add the fried sweet plantains instead. To prepare you would make ground beef “picadillo” to your liking and add layers of plantains, beef, and cheese of your choice. In order to help the plantain lasagna stick together, on the last layer (before topping with cheese), you would beat 2 eggs and add on top before baking. Then top with cheese and bake until all the cheese has melted. 

5. Arañitas

Arañitas are made with green plantains. These are peeled and shredded with a cheese grater into small thin strips. Then they are smashed together and fried until golden brown and crunchy. 

6. Canoas

Canoas are made with an entire peeled ripe plantain. These are smothered in oil with a  bit of salt, and wrapped in aluminum foil, then baked until cooked. After the plantains are cooked they are removed from the foil, and a slit is cut in the middle. Then they are stuffed with ground beef “picadillo” and cheese, and baked again until the cheese melts. 

7. Picadillo con maduros

Picadillo con maduros is made with ground beef. It follows the same recipe as “Picadillo” but with added fried ripe plantains. To make; the ground beef is cooked with onions, peppers, cilantro and garlic, tomato sauce, and seasoned with adobo and sazón. After the sweet plantains have been fried, they are added to the meat. This is best enjoyed with a side of white rice, a side salad and a slice of avocado. 

8. Empanada de Pastelón

An empanada de pastelón is made with empanada dough and filled with picadillo con maduros. The dough is made with all purpose flour, salt and warm water until dough forms. Then it is stuffed with meat and either baked or fried. Fried empanadas are also known as “empanadillas” or “pastelillos”. You can also find pre-made dough in the freezer section in the Latin area in a grocery store near you. 

9. Jibarito Sandwich or Patacones

A jibarito sandwich or patacones (the name depends on where you are from) is a sandwich made with large tostones (patacones). You would cut the plantain in half, fry twice just like the tostones, and prepare it like a sandwich. You can add various meats like steak or chicken,cheese, lettuce and tomatoes, and spread with the famous mayo-ketchup which is a blend of mayonnaise, ketchup, and a touch of garlic. 

Enjoy!

Made with Love,

Mayra

___

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[kunwiginjanu]

Plantain burger /sandwich 2. Here is the platano burger that i absolutely had to try to make my own version of. This was a recipe inspired by the platano burger from the Pincho Factory. Add a healthy twist to your meal with these crispy Plantain Burger Buns, pan-cooked to golden perfection.

Combining only three ingredients, this dish is completely. Enjoy a homemade jibarito sandwich with smashed fried plantain. This recipe tops roast beef with Swiss cheese, lettuce, tomato, and mayonnaise. You can cook Plantain burger /sandwich 2 using 12 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Plantain burger /sandwich 2

Prepare 6 of Plantain.

Prepare of Flour.

Prepare 1/2 tsp of Salt.

Prepare of Egg 2 egg.

You need of Breadcrumbs.

Prepare of Oil.

It's of Chop onion.

It's of Seasoning.

It's of Spices.

It's of Cook meat.

It's of Salad.

You need of Fried potato.

However, in Chicago, a jibarito is a unique and original sandwich created by Puerto Rican immigrants at the Borinquen restaurant in Humboldt Park. Sandwiches and Burgers served with fries. This delicious plant-based burger uses ripe plantain (to get maximum sweetness) mixed with black beans and Caribbean spices. These veggie burgers have an interesting tropical twist of plantains blended into the mix.

Plantain burger /sandwich 2 step by step

Peel and Cook plantain for 10 min,drain it and let it cook,mash it...add little salt.

Apply flour to ur hand,take a portion and make ur desired shape...do for the rest.

Whisk eggs(spices,seasoning), place breadcrumbs in a plate or bowl.

Put it in egg and in breadcrumbs.

Like diz.

Put little oil in pan and shallow fry,turn the other side.

For the sauce,add chop onion stir for 3min add cooked and slice meat and liver stir for 4 min add spice and seasoning keep stirring for to 3 min.

Add water and let it cook until it soak all the water.

Put the bread,put salad,add the meat.

Put the potato and add the bread.

Enjoy.

Blend plantains, spinach, bread crumbs, cornmeal, mushrooms, olives, garlic, paprika, and oregano in a food processor until a moldable batter forms; mold into patties. Ripe plantains sliced & fried until dark & tasty. This sweet favorite is a nice addition to any meal. Australian steak house invites the entire family to enjoy flavorsome meal classics like Ribeye Steak, Lobster Tails, or Prime-Rib Sandwich. Ever had fried plantains topped with guacamole and other deliciousness?

[yespoetry]

Curtis Perdue: Special Feature

The Tropics

 I was trying to make sure everybody knew that I wasn’t everybody that I didn’t choose to be born and that Miami grew up in me where backyards were papaya and mango and platanos where neighbors had big pigs in a spit roasting for hours listening to music that bursts with horns and light and the dancing was precise and delicate and the girls on my block would hold my hand and my hips like a doll there were so many jokes about a white boy not meant to move like a wave refracting off a wall and back and forth and rolling and the tug of the heels and the balls of their feet tapping front to back and off beat and really making me struggle though there is a rhythm spinning the pig skin peeled off the back chewing the fat so much salt and plastic chairs clicking the concrete porch as the abuelos lean forward like palms pressed by wind to place a domino down I was meant to be I was not meant to be this way in a city in the sun but I was and was called with laughter and always laughed back ‘cause I’ll never understand how a name can extract a person from a body replace it with a feeling about who this is or isn’t or never will be when all we are is trying

Curtis Perdue's first full-length collection, The Weather Anchored In Us, was recently publish by H_NGM_N Books. He is also the author of two chapbooks. He has received scholarships and fellowships from Emerson College, The Key West Literary Seminar, and Squaw Valley Community of Writers. Curtis is the co-founder and editor of inter|rupture. Originally from Miami, he currently lives, surfs, and teaches in Boston, MA with his wife and 6-month-old baby girl, Hadley.  

[ladyinsertnamehere]

Self indulgent Partano fluff

[mejorsalud-blog1]

Look What Happens If You Fleas Peel Platano In Your Face For 1 Week! SOR...

[meluvsalldatshit]

It's like a nice surprise. Like a platano. It look ugly on the outside but you peel that shit and the beautiful platano shows it's TRUE form. Pictures in the sun are 👌👌👌

People with brown/ light brown eyes let me ask you something

What’s it like having the prettiest of eyes?

[amatchgirl]

4 Levels of Banana Bread: Amateur to Food Scientist | Epicurious

4 Levels of Banana Bread: Amateur to Food Scientist | Epicurious

[energetic drumbeat] – Hi, I'm Jon, and I'm a level one chef. – I'm Gabrielle, and I'm a level two chef. – I'm Sim. I'm the dean of bread baking at the Institute of Culinary Education, and I've been baking since 1973. [energetic drumbeat] – I am a huge fan of banana bread. This is a very dumbed down version of my grandma's recipe and just makes me feel warm inside. – It's one of the only foods that you make when something is about to go bad. I'm making this banana bread gluten-free, but it's gonna taste just as good, if not better. – This is a more Caribbean-style banana bread. Pan de Platano, plantains, instead of bananas. [dramatic soundscape] [bright chimes] – First up, we're gonna mash up our bananas. I traditionally like to use very ripe bananas. – Toward the end of their life, if you will. – They're mushy, they're easy to work with. – Their sugar has, like, I don't know how to say this scientifically, but these are sweeter. – So we're gonna use plantains. The riper they are, the sweeter the flavor, just like with regular banana bread. – Remove the peels up off our bananas. – And if they have like little brown spots and stuff, it's okay, that's the point! They're perfect just the way they are! – So I'm gonna take the top off and the bottom off. Cut this in half. Split down the sides. And I'm gonna take off my skin. – They already smell so good. That's how you know a good, really ripe banana. – These are just nice and soft and ready to turn into something beautiful and amazing. – Let's roast these plantains. Put a little bit of olive oil on my paper. Like that, lay these out. Put a little bit of sugar and a little bit of butter on top of this. A little bit of rum, it just sorta gives it a nice flavor. Don't go crazy. I'm gonna put these into an oven, 350 degrees, for about 10, 15 minutes. – Now I'm just gonna go up and mash them. Because they're super ripe, I'm just gonna use a whisk. Could even use a fork if you don't have a whisk. – But a fork works just great. – Here are the plantains. They've now softened up considerably. They're nice and sorta caramely. And we're gonna put these in a bowl like this along with a little bit of butter and that sugar and rum. Smells fantastic. Onto the machine now. And we're gonna start this up. – Really easy. – Mash, mash, mash. This was the best part when I was a kid. I thought it was so fun that my mom let me destroy something in the kitchen. – I wanna get these down to, like, a banana stew. If there's lumps, that's okay. – I like to keep it a little bit chunky so I'm not gonna totally disintegrate all the bananas. – They're becoming soft and they're becoming mashed. – So I've got my oven preheating, and I'm gonna go ahead and grease my loaf pan. – Pretty simple, I'm just gonna take a little oil. – Simple cooking spray here. And gonna really get that. – Spread it around a little bit. – Nice and greased. – Then, I'm going to take my parchment paper. And this really helps you take it out when it's done. We don't want it sticking! – So now for our batter. We're gonna work with the wet ingredients. Have my mashed bananas, which look like baby food. Melted butter. – I'm going to start with light brown sugar. – Sugar. Just gonna mix it all up. – I'm gonna add in all my honey as well. I think that the honey creates a little bit more of like a flavor profile, rather than just regular sugar. – I'm gonna put a little bit of vanilla in here. – One egg. Gorgeous. Mix this up. – Put in my coconut oil. And then I'm gonna put in tahini. It balances out some of the sweetness. Then I'm gonna start whisking this together. – Put a little bit of orange juice in here now, just to moisten up the batter. – It's all about the moisture, the moister the better. – Put the whole orange. Just gonna leave this for a little while, let this get really soft and mushed. Not too many lumps. – I actually don't mind a little lumps in my banana bread. – But I like it a little chunky. I'm going to go ahead and add in my eggs. Give these a quick whisk before I put in the rest. Instead of using dairy milk, I decided to use an almond milk. And then lastly, we're gonna put in the crown jewel, the bananas! And then, it doesn't exactly look pretty but I wanna try and get this all combined. – All my wet is in here. – Just like when you make cookies or a cake, you start with your sugar and your butter and your base and then you go ahead and add in your dry ingredients. It's all fully combined, still have some nice lumps in there. For our dry ingredients, have my– – [All] Flour. – I wanna sift my gluten-free flour and then almond meal, sift that in as well, to just kinda bulk up this recipe a little bit. I'm going to go ahead and just start combining them in little batches so that I can make sure that I'm not leaving anything chunky and it's all combining really nicely. – We have. – [All] Salt. – Pink Himalayan sea salt. 'Cause we're fancy like that. – Baking powder. – Baking powder. Just like with a cake, gonna add my dry ingredients into my wet ingredients little by little, to not overwhelm it. – We're gonna add baking soda, cinnamon. – Baking soda, cinnamon. Just adds a little extra something. – Always hold back on cinnamon, just a little bit. – And then my vanilla, which I guess is not a dry ingredient but I forgot to add it otherwise, so. – Sugar. I'm using light brown here. Big fan of nutmeg, which I find is a little bit more aromatic, also makes you dream. – Make sure that all the ingredients get fully combined. I don't wanna see bits of flour. – I'm sweating. Baking isn't for the faint of heart. – Just got some beautiful walnuts here. Gonna chop these bad boys up. – I have the most important element, the chocolate chunks, from actual chocolate bars! I'm gonna see what two of these bars look like and maybe we'll do three. Probably three. Why not? – I have these roasted pecans. Rough chop, nice big pieces. And in they go. – You don't have to add in nuts if you don't like to or you're allergic, but for me, if I have them, it's a must-add. – Ooh! If you've never had the satisfaction of cutting through a chocolate bar, I highly recommend it. It's very therapeutic and it smells really, really good. We're gonna do a third one. – We're gonna put a little bit of ginger in this. Crystallized ginger. Chop it quite small. This is to taste. Mix your flour in so that you distribute the baking powder and the baking soda, which is important. – Fold the nuts in. This looks so good! – Gonna give this a stir before I put it into the pan. – Here's my mashed. I'm gonna put one egg in and mix that up a little bit more. And pour my dry in. You don't want to overmix because the gluten will tighten up. And I'm actually gonna just put a little bit of starter into my mix, just to like liven that flavor up a little bit. – This is done! Now, I'm going to pour this into my parchment-lined pan. – [Jon] Could see the lumps of banana. Nice chunks of walnut. – All these chunks! – You could do this in a metal tin, I sorta like these decorative paper ones. – Go ahead and give it a little shake. – Okay, this looks good to me. – Now to add on a topping. – And make it look really pretty. And add some extra flavor. – Just gonna add on some simple granulated sugar, right on the top of my batter. And this'll give it a little bit of crunch. – I'm going to cut a banana lengthwise. Place it in here. It's a little prettier if you put the seed side facing up, you kinda see the texture of the banana. – Put some pecans on. I wouldn't roast these before going on, just put these on raw. – And then I'm gonna go ahead and take my sesame seeds and just do a nice little sprinkling all over the top. – I like to put some pineapple on there, just keep that sorta Caribbean theme going. Not too thin slices, they sorta caramelize up a little bit. – This is ready to go into the oven now. – Just going to preheat my oven to 325 degrees. – 350 degrees Fahrenheit. – 45 minutes at 350. – My banana bread is ready. It's been out of the oven. Been cooling for a little bit. – It collapsed a little bit, but that's what happens sometimes. – We're gonna turn this stove up. And we're gonna put a little bit of nappage in there. Nappage is actually a glaze that's made from agar agar, which is a seaweed. We're gonna just do a little bit of water in there. Okay, we're melting it down, mixing it with the water. Whilst that's going, let's take these out. – With this little spatula guy. – [Gabrielle] Loosen the edges a little bit. – Give it a nice little shake here. – Oh yeah! – Now we're gonna take a little bit of nappage here, glaze my pineapple there, and I'm even gonna do a drip on top of my nuts like that. I tend to put icing sugar on everything, or confectioner's sugar. I just like how it looks. – Mm. Gorgeous. – Ooh! I see the chunks. – It's not so wet, it's not gummy. But it's very good to eat. – And this is my banana bread. [pleasant music] [dramatic crash] – And here is my tahini dark chocolate chunk gluten-free banana bread. [pleasant music] [dramatic crash] – Pan de Platano, or Caribbean plantain bread. [dramatic crash] [pleasant music] – Looks pretty good. – Oh yeah. – Mm. That's good. – Super moist, just the way I like it. Nice and sweet but not too sweet. – It's got so many chunks in it. Yay, I'm so happy! It turned out so good. – All in all, pretty good result. Mm. Pan de Platano. [dramatic crash] – Banana bread is a quick bread that's a popular and delicious way to use overripe bananas. Let's see what each of our three chefs did with their recipes. [dramatic music] We use bananas as a fruit, but botanically, they're actually a type of berry. Although they're distinctive in taste, bananas share one of the main aromatic compounds you also find in cloves, called eugenol. Eugenol is a colorless compound found in a number of essential oils and often used in perfumery. – This smells so good. – When unripe, bananas are green with a hard flesh and a very starchy, slightly sour taste. – These aren't even gonna be that sweet yet. – As bananas ripen, the flesh becomes soft, smooth and sweet due to amyl acetate and esters that develop. If left to become overripe, the peel gets very dark and the flesh becomes soft and sometimes darkens due to the browning enzyme called polyphenol oxidase. Jon and Gabrielle used overripe bananas because they're mild, sweet and soft. And very easy to blend into the batter with a whisk like Jon did, or a fork like Gabrielle did. This is a great way to use bananas that are at the end of their life. – It's really a lovely little lifecycle of a banana. – [Rose] Sim used plantains to give his dish a Caribbean flair. – It's not banana bread, it's not the same. – Like bananas, plantains are botanically classified as seedless berries, but are different from bananas in that they retain their starchiness even when they're ripe. So while the plantain's peel may be black, indicating ripeness, they're still very dry and starchy inside, with some astringency. Plantains are lower in sugar than bananas and usually aren't eaten raw like their banana cousins due to their high starch content. [dramatic music] Jon's batter was classic, simple, and delicious. He prepared his pan with a cooking spray. It allows the banana bread to release easily from the pan once it's cooled. He used a simple muffin mixing method, which means he mixed all of his dry ingredients except the sugar, and separately mixed the wet ingredients with the white sugar, and then combined the two with minimal mixing. – Simple mix with a fork. – He relied on baking powder as his leavener. Baking powder for homemade recipes is really called sodium aluminum sulfate phosphate. It reacts and produces sulfuric acid when it's combined with wet ingredients, and then converts the sulfuric acid to carbon dioxide when it's heated during baking. It's the carbon dioxide that leavens the batter and gives that nice, tender crumb. Gabrielle prepared her pan with parchment paper and brushed it with coconut oil. It's a gluten-free cake, so there's no wheat-based flour. Instead, Gabrielle uses gluten-free flour. – If you were to give this to someone and not tell them it was gluten-free, no chance they would know. – Gluten-free flour is a combination of starches that are pulverized to make the consistency of all-purpose flour. It often contains starches from beans, rice, tapioca, potatoes, sorghum, and cellulose. Cellulose is a starch derived from indigestible wood and plant cell walls. Gabrielle also used brown sugar instead of white sugar that Jon used. White sugar adds straight sweetness, while brown sugar adds more complex mineral caramel flavors to Gabrielle's banana bread. She also added tahini, which is made from ground, toasted sesame seeds, and adds a nutty, coffee-like flavor to her banana bread. – I think that that's just kind of the element that's bringing everything together. – Sim's Caribbean-inspired banana bread was started by roasting his plantains with butter, sugar, and rum. This softens and sweetens his plantains which is necessary for this starchy fruit. Sim also roasted his pecans, which brought out roasted flavors and made them darker due to the Maillard reaction. He used a combination of baking soda and powder to give extra porosity to his final product. This is a heavy and dense batter so it's good to add both. The orange juice that he added adds a bright citrus note and acts as the necessary acid along with molasses on the brown sugar, and the starter culture. This starter culture is not needed here, since there's enough acid from the orange juice and the brown sugar to make the baking soda react. – This isn't really important, but it does make a nice addition. – Sim added it because it gave a tangy quality to his banana bread. [dramatic music] Jon added chopped walnuts for texture and a richness that comes from this high-fat nut. – Something about the nuts and the banana bread just go really hand in hand. – Gabrielle added semisweet chocolate that she chipped from bars. These misshapen shards of chocolate melt beautifully in layers. The chocolate and the tahini are delicious together and create a unique and sumptuous flavor in her banana bread. – The tahini is so subtle. If you didn't know, you wouldn't think it was in there. – Sim added candied ginger, giving his banana bread a warm, spicy sweetness. It also adds a bit of crunch, because the sugar is crystallized. [dramatic music] Jon keeps it classic with a dusting of granulated sugar on top. The temperature of the bread never gets hot enough to fully melt the crystalline sugar, so it retains its crunchy structure. – The sugary topping on top, oh my god, it's so good. – Gabrielle sliced a banana in half lengthwise and placed it gently on top of her batter with white sesame seeds sprinkled on top. – Doesn't have to be super ripe. You can use a normal banana for this. – This gives a hint as to what's in the banana bread. Sim added sliced pineapple to one loaf, keeping with his Caribbean theme, and pecans to the other loaf. He brushed his garnish with– – Nappage. Tastes pretty good. – Which gives a classic shine and added sweetness. And finished it with a very light dusting of powdered sugar. [dramatic music] Jon baked his banana bread for an hour at 325 degrees in a traditional nine by five loaf pan. This ensures that the center of his dense batter bakes without burning the outside. Gabrielle baked her banana bread for 45 minutes at 350 degrees in a traditional nine by five loaf pan. She had extra-rich ingredients in her bread like tahini, honey, almond meal and almond milk, so she needed the higher temperature to dehydrate her batter. Sim baked his in smaller pans for 35 to 40 minutes at 350 degrees. Plantains are lower in water and higher in starch compared to bananas, so they don't require as long of a cooking time to dry the bread. – It's not quite as wet as your regular banana bread. – Banana bread is a treat from start to finish. Next time you have bananas that would be better off in a batter, I hope you'll consider some of our three chefs' ideas to make it your own. – Hey Gabrielle. – Oh, Andy! – Yeah. – Hey guys. – Come on in! I would love for you to try this, yes. – I would love to try it. – Please do. [laughing]. – Huh? – That's really good. – Uh huh. Well, I have a little secret for you. – What's that? – It is gluten-free. – We're not gonna air this, right? Fine, I'll just finish this. – Mr. Non Gluten-Free himself. – This'll be our secret. 'Cause I have an image to maintain of being anti-gluten-free stuff. But this is good.

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[aspanishomelette]

Hace mucho tiempo que quería hacer esta receta, pero he de reconocer que el plátano es una fruta que, aunque me gusta mucho, cuando hay que meterla en alguna masa me resulta empalagoso. Además teniendo en cuenta que para este plato hay que usar plátanos muy, muy maduros, pensaba que el dulzor sería mucho mayor. Finalmente y como tenía unos plátanos a punto de morir y con el tiempo que tenemos no apetece un smoothie, me lié la manta a la cabeza y me puse a ello. Espero os guste.

Receta para 8 porciones Tiempo aproximado de preparación: 30 minutos + 60 minutos de horneado + 2 horas enfriando.  Ingredientes:

3 plátanos muy maduros

2 tazas de harina de espelta

3/4 taza de panela

1/2 taza de leche de avena sin endulzar

1/3 aceite de oliva virgen extra

1/4 taza de yogur de soja natural sin endulzar

100 gr de pipas de girasol crudas

1 cucharadita de bicarbonato

1 cucharadita de canela en polvo

Una pizca de sal marina

Cómo lo hago:

Pelamos los plátanos y los machacamos con la ayuda de un tenedor. Reservamos.

En un bol mezclamos los ingredientes secos: harina, panela, canela bicarbonato, la sal y las pipas de girasol.

Añadimos a la mezcla anterior los plátanos, el yogur, la leche y el aceite de oliva. Removemos bien hasta que estén bien integrados.

Precalentamos el horno a 180ºC, calor arriba y abajo.

Enaceitamos el molde (yo usé uno rectangular de silicona) y colocamos la masa. Dejamos reposar 5 minutos. Al ser una masa "pesada" ayudamos a que se asiente bienn en nuestro molde.

Horneamos a 180ºC durante 60 minutos (cuando lleve 50 minutos revísalo porque dependerá del horno). Como con cualquier bizcocho, para saber si está listo metemos una aguja de punto o una brocheta o lo que tengáis a mano y debe salir límpio. En caso de que no esté listo y se esté dorando, tápalo para evitar que se queme.

Cuando esté listo dejamos enfriar en el molde sobre una rejilla dutrante 15 minutos. Pasado este tiempo desmoldamos y dejamos enfriar totalmente sobre rejilla.

¡A disfrutar!

Nota: Puedes conservarlo a temperatura ambiente tapado hasta una semana. Yo uso pipas de girasol en lugar de nueces porque en casa tenemos un alérgico, pero puedes sustituirlas por el fruto seco que más te guste.

For a long time I wanted to make this recipe, but I have to admit that banana is a fruit that, although I like it a lot, when I have to include it in some dough it is cloying. Also, considering that for this dish you have to use very, very ripe bananas, I thought the sweetness would be much greater. Finally, and because I had too ripe bananas and with the weather we don't feel like a smoothie, I decided to make the recipe that I bring you today. I hope you like it.

Recipe for 8 servings Approximate preparation time: 30 minutes + 60 minutes of baking + 2 hours cooling Ingredients:

3 very ripe bananas

2 cups spelt flour

3/4 cup of panela

1/2 cup unsweetened oat milk

1/3 extra virgin olive oil

1/4 cup unsweetened natural soy yogurt

3,5 Oz of raw sunflower seeds

1 teaspoon of bicarbonate

1 teaspoon ground cinnamon

A pinch of sea salt

How do I do it:

Peel the bananas and crush them with the help of a fork. Reserve.

In a bowl we mix the dry ingredients: flour, panela, cinnamon bicarbonate, salt and sunflower seeds.

Add bananas, yogurt, milk and olive oil to the previous mixture. Stir well until well integrated.

Preheat the oven to 180ºC/356 F, heat up and down. 

Grease the mold with oil (I used a rectangular silicone one) and place the dough. Let stand 5 minutes. Being a "heavy" dough we help it settle well in our mold.

Bake at 180ºC/356 F for 60 minutes (when it takes 50 minutes, check it because it will depend on the oven). As with any cake, to know if it's ready we put a knitting needle or a skewer or whatever you have on hand and it should come clean. If it is not ready and is browning, cover it to prevent burning.

When it is ready, let it cool in the mold on a 15-minute rack. After this time we unmold and let cool completely on rack.

Enjoy!  

Note: You can keep it at room temperature covered for up to a week. I use sunflower seeds instead of nuts because at home we have an allergic, but you can replace them with the dried fruit you like best.

[joseacordova]

A Day In May

(I decided to include the story written in the workshop on this blog , just to be able to have the product  made from  the progress recorded  in here)

Waking up the Ninth day of may without any rain ,Javier knew Carlos had already left .His sheets were neatly folded and set , Javier’s  were thrown , shifting around, making indescribable patterns let to be deciphered. Javier walked outside were the grass greeted the sun, taking a whisk of the wind , it meant time to work. He tended to the  house made of Boards  and zinc as exchange for staying there , a treaty sealed with a friendly kiss. Javier didn’t mind this transaction, he was glad that it had happen , he fixed damaged floors, feed all the cows, pigs, lizards, horses and dogs that while weren’t neither of them  were , freeloading  in the pen adjacent to their abode, he tended the meat out so the sun could  bless it  with a golden hue , He climbed 100 feet up  trees to reap the finest platanos to hold a feast for both of them . He walked upwards , downwards and leftwards, doing all manner of jobs but stopped  in the kitchen,  indicated by a hanging bed sheet, a  he noticed that their was no spices to prepare the food or preserve the meat. Javier  walked two mountains over to Aurelianos House, asking for salt , its advised to only buy salt from Aureliano ,unlike others , he blesses his, not only will meat last longer but its helpful in protecting households. He jumped the fence down to the plaza, were Tata , Javier’s Aunt ,offered strangers  items from  her collection of spices , honey to renew lost love, paprika to remember something forgotten   , pepper to erase a bad dream. Javier didn’t need to hear these explanations, growing up with his aunts explorations into distant towns  taught him as much as he needed , she slipped him a jar of her sofrito , shut tightly to contain the flavorful odors . She also gave him a bundle of hay ,Tata and everyone around stuffed their ears with it to protect their ears from the  sound of Juan and his band of out of tune men playing songs to hopefully produce the first lucky rain of may in this Ninth day of the month . He passed Dona Marias bakery , with those huge ovens and fogones all to make ends meet, Javier bought her famous majarete , a delicious mixture of 3 types of milk and the peel of a lemon . With sweet splendor in his mouth , hay on ears and more chores to be  done ,Javier reminisced in glee at a  tragedy past.

Many months ago Javier had just received the fortunate news that his till that moment unknown father the local town drunk , died electrocuted by divine intervention ,as many residents  of vega media confirmed . At the vigil Javier was confronted by his late fathers 7 wives ,all refusing speak directly at him , The fortunate news came from the fact that  the old man had amounted a fortune thanks to bank interest and it was to be divided between his children .“He doesn’t have his  eyes ” “He doesn’t have his smile “ “He doesn’t have his hair” the wives exclaimed as they compared Javier’s face to the pile of ashes that was his father. All refused to the legitimacy of the letter sent to Javier by the Department of Family Matters “You can never believe those, I got a letter saying that my mother died from scurvy , but we later found out it was from seeing the devil to many times in her sleep” The 5th wife exclaimed as she ripped the letter in bits and feed it to the wind. Javier wept big salty  tears  from rage ,damaging the dresses of all the women, men and pets present. Javier stormed out  , Carlos, the town reader, charged with anything minutely related to the reading or writing , witnessed Javier in his sea of tears. Javier felt a seed of shame grow  in his chest, “he must find this very funny ” instead Carlos offered Javier a meal at Dona Marias bakery ,her  sweet bread a cure for any ailment of the heart .

 Sitting at dona marias, Carlos asked the questions and Javier answered them. Small talk turned into secrets , and Javier was trapped as the 2nd round of coffee with milk appeared and the conversation dipped into a pool of bitter and sweetness . Why were you crying, do you care, do you mind , but why , could you , did you , can you , I would? . This arose more from curiosity than pity, pity was unknow to Carlos, or alteast hard to dig, thought Javier .They didn’t get a sight of each other compared to when they were younger , the day Javier left his home and moved with tata, he had bumped into carlos , who was reading, the only person who could read in vega media. This enthralled Javier, only somebody so curios would learn to read , he thought. Carlos looked at him back , he gave Javier a book but didn’t move and inch of his mouth. A moment of realization came over Javier, Carlos couldn’t speak, and from that moment on they thought each other their secret. Javier the art of the spoken charm , and carlos the art of the written word. When both had learned what they needed they set on their ways and never spoke again, and occasional glance perhaps, but nothing more, that’s it until Javiers dad died and he found himself here in front of Carlos with all the questions in the world and so much more. He knew this feeling, but  didn’t give it a name. That meeting continued ,ended and echoed  through the metal walls of Carlos’s house.

Javier thought of this as sweat trickled down his curls in this Ninth day of may without rain , aligning the zinc plates so they wouldn’t fall as easily as he cleaned the curtains that determined the boundaries in the home. Hearing Carlos footsteps outside, promptly sitting on a chair. Javier immediately made the coffee with milk and brought it outside, Carlos sat  looking away to the clouds. The cups being set as he silently looked outside. So many letters to send and read and write  is tiresome when you’re the only one who can . Javier felt that same feeling that was felt so many uncountable months ago when they talked so intimately after so long. It never happened after that, he stayed here hoping for that one more sentence , for that one more question, be it curiosity or pity , Javier didn’t care , he just wanted to listen to the voice only he had listened too. Javier went to relate to Carlos the details of the day the things he had prepared and the things he would do , a delicious mofongo with shrimp for dinner ,  of how he made sure to put oil around the house so it wouldn’t fall , how he made sure to buy the correct milk, how he saw the locket and kept it safe, about his friends Marinas booming tarot reading business thanks to  her immaculate accuracy, how they should visit sometime,  how they should learn to ride one of those horses , how they should cook those pigs for Christmas, and Javier noticed how all the I and mes turned into us and we, He  went quiet in shame. The clouds whispered to each other and broke the silence, roaring and shaking as all the animals screamed and ran. “IT’S THE FIRST RAIN OF MAY” Javier exclaimed, excitedly showering in the lucky water for this to be his year, Javier ran amok and extended his arms towards Carlos who stood there in shock, as if something had captured his chest and crushed it into a pulp. Carlos took the rain, felt the touch of its luck. In that moment Carlos spoke , but not only that he spoke , he said those words that had haunted Javier till his death, that had haunted him in the most enchanting and morbid way, that would haunt him as he took  Carlos hands in his , as he repeated those three words , to be only know by him and to be spoken to nobody else as they swore under the rain as it drowned out those three words. Both of them waiting for that last twist of the knife, a backhand slap to wake them up, for their unexpected tale to end in the way they expected, it didn’t , it just kept existing here in this ninth day of may with its first shower of lucky rain.