What is Cuban cuisine? A delectable intermingling of Spanish, Portuguese, Arabian, Chinese, and African culinary traditions—a true melting pot of all the influences that combine in Cuban culture.Now, Raquel Rabade Roque gives us the definitive book of Cuban cuisine: encyclopedic in its range, but intimate and accessible in tone with more than five hundred recipes for classic, home-style dishes—from black bean soup to pork empanadas, from ropa vieja to black beans and croquetas, from tostones to arroz con pollo, fromchurros to café con leche—as well as the vividly told stories behind the recipes.
From The Cookbook Blog, Noah Galuten tests recipes found in cookbooks that excite him. He writes reviews and helpful hints. A wonderful and creative blog.
Fried Ripe Plantains :: REVIEW by The Cookbook Blog
From
Raquel Rabade Roque, The Cuban Kitchen (2011), page 142. A Borzoi book, published by Alfred A. Knopf.
About the Book
Raquel Rabade Roque is a home cook who grew up in Cuba and now resides in Miami. Her first (and so far only) cookbook, The Cuban Kitchen, is Roque’s ode to, and documentation of, the food she grew up eating as a child, as well as the food that changed and evolved as it crossed the Caribbean Sea and came to Miami. Her book is simultaneously encyclopedic (it has 500 recipes), unpretentious, and playful. Whether it is a definitive guide to Cuban cooking is impossible to say, but Rabade’s book is certainly a true representation of what many Cubans, and Cuban-Americans, are cooking in their homes.
What’s the Dish?
Fried plantains are a classic accompaniment to Cuban food. This everyday recipe (that is, if you wanted to eat fried plantains every day) requires two things: extremely ripe plantains and vegetable oil. Slice the fruit, lay them in a pan with the oil, and then fry them.
Number of Attempts
1.
Mistakes
None.
Modifications
I didn’t use a thermometer to bring my oil to 375º. I just fried the plantains so that they were sizzling, but not burning.
Good Surprises
There weren’t really any good surprises, but that’s not necessarily a bad thing. It was what I expected it to be.
Bad Surprises
Were plantains in season? Are the ones I found at my corner market any good? I don’t really know. This was one of the few times I’ve worked with plantains.
How Was It?
The plantains were plenty sweet — they just lacked flavor. I’m inclined to blame the plantains, rather than the recipe. Though I would guess that a light hit of salt when they come out of the pan would not have been a bad thing.
Would I Make It Again?
Yes. I like fried plantains. I want to do it again with some better ones.
Plátanos Maduros :: RECIPE
INGREDIENTS
- 1 very ripe plantain with black skin
- Canola or corn oil
- Optional: fresh lime
PREPARATION
Heat enough oil in a skillet so that the oil is about ¼ of an inch deep. Peel the black skin from the plantain and slice it diagonally into rounds that are about ½ inch thick. When a drop of water sizzles in the oil, add the plantain slices and cook until the bottom is golden brown. Turn over each slice and cook until both sides are evenly golden, with a hint of caramelization on the edges. Remove from oil and transfer to paper towels to drain; pat off any excess oil. Serve hot. Squeeze some fresh lime juice on them if you desire.
{ review via Amazon; review of Fried Plantains recipe from The Cuban Kitch cookbook via The Cookbook Blog; a different twist — Plátanos Maduros recipe via The Kitchn; featured photo by Cynthia Nelson}
