PLANTAIN GRATIN - FIGUE VERT - GREEN BANANA GRATIN
This is one of my adopted recipes. I love plaintains! It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future.
Provided by Julesong
Categories Fruit
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- (Grated Gruyere cheese can be used instead of cheddar cheese.)
- Place bananas in saucepan and add just enough chicken stock to cover.
- Bring to a boil, reduce heat and simmer until bananas are tender, about 20 to 25 minutes.
- Using a potato masher, mash until smooth (chicken stock will be absorbed).
- Let cool slightly.
- Meanwhile, heat butter in a small frypan and saute onions until tender.
- Add the onions, cream, beaten eggs to cooked bananas until combined; season with salt, nutmeg and cinnamon to taste.
- Mixture will be quite moist.
- Place banana mixture in a buttered shallow baking dish.
- Combine cheese with bread crumbs; sprinkle over top.
- Bake at 350 for 35 - 40 minutes or until top is golden.
Nutrition Facts : Calories 557.7, Fat 21.7, SaturatedFat 12.4, Cholesterol 120.8, Sodium 380.2, Carbohydrate 84.6, Fiber 5.8, Sugar 36.6, Protein 14.2
FRIED PLANTAINS
Fried plantains are a traditional treat in many parts of the world. Try them once and you'll be hooked. Overly ripe plantains work best for this recipe.
Provided by Donna
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 15m
Yield 8
Number Of Ingredients 2
Steps:
- Preheat oil in a large, deep skillet over medium high heat.
- Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.
- Fry the pieces until browned and tender. Drain excess oil on paper towels.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 14.3 g, Fat 11.2 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 1.8 mg, Sugar 6.7 g
JULIA CHILD'S PROVENçAL POTATO GRATIN
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
Provided by Julia Moskin
Categories casseroles, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
- In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
- In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
- If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
- Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams
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- Prepare pickled onions: Thinly slice the onions and put into a pickling jar or a small bowl. In a separate microwavable bowl or measuring cup, mix the two vinegars and microwave for two and a half minutes. Meanwhile, toss the garlic, mustard, and salt and pepper in with the onions. Pour the hot vinegar over the onion mixture and allow to sit at room temperature for a few hours. Serve or refrigerate for up to a few weeks.
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