Plantains Recipes

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Plantain Stuffing Recipe Recipe

Plantain Stuffing Recipe

02.10.11 by Jackie

We had a little bread left-over from the Superbowl party, and instead of wasting it, I turned the stale bread into a delicious side dish. I added plantains, water chestnuts and green beans, then finished the dish with crumbled goat cheese. I paired the plantain stuffing with veal scallopini.


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Savory Cheesecake with Baked Plantain Crust Recipe

We had guests over for lunch recently and one of them is gluten intolerant. There are many options available such as rice noodle soups or potato dishes. This time, I tried to think out of the box; I made individual savory cheesecakes for a more refined presentation. But instead of making a gluten-free crust (using gluten-free flour), I used ripe yellow plantains that I molded using mini cake pans. I caramelized them with palm sugar, which enhanced the flavor of the dish and paired wonderfully with the fromage blanc filling.

I served the plantain entrée with thinly sliced radishes and salad greens. It made a wonderfully light and flavorful lunch.


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Mashed Plantains (Banana Plantain Puree Recipe) Recipe

Unlike regular bananas, plantains require cooking and cannot be eaten raw. They're cooked in the same manner as you would potatoes. Their texture is denser, firmer and starchier than bananas but they still have a mild sweetness. As you let the plantain ripen the skin turns almost black, and it becomes slightly sweeter.

For the plantain purée, I used ripe yellow plantains. I boiled and then pan-fried them to caramelize them and enhance the natural sweetness. Finally, I mashed them and added caramelized onions and various herbs, completing this flavorful savory side dish.

Garlic Chives Picture
Garlic chives from the garden.


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Saffron Pumpkin Soup Served in Mini Pumpkin Bowls Recipe

I remember having a delicious velouté de potiron au safran in a French restaurant back when I was still living in Paris. I remembered it had a very nice earthy flavor of pumpkin, chanterelles, walnuts and saffron. The flavors are perfect for Thanksgiving, and given the season, I thought I'd try to recreate it.

I roasted the pumpkin to enhance and accentuate the sweetness without overpowering the soup. Instead of using potatoes as a thickening agent as I normally do, I decided to add pan-fried plantains to complement the sweetness of the pumpkin.

To match the elegant flavors of the soup, I created bowls out of mini-pumpkins for serving. The final result was as visually appealing as it was delicious, and met with a round of "oohs" and "ahs" when I brought it to the dinner table. It's a great first course, and best of all, there aren't any plates to wash when everyone's done!

Veloute de potiron au safran


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