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witloof
March 21, 2018
One of my friends, who is Dominican/Puerto Rican, served me plantain bollitos, which were grated green plantains that were shaped into balls and boiled in a pot of beans. I experimented at home, seasoning them like matzo balls {parsley, grated onion, salt, pepper, and a little ginger and nutmeg} and they tasted surprisingly like my grandmother's kneidlach.
Mehwish J.
March 17, 2018
Banana cake
Filled with a thickkk layer of buttercream, banana cake drizzled with brown sugar and butter sauce, topped with candied walnuts ('twas more of an accident that lent to crystallized brown sugar giving a sweet crunch to the walnuts).
It's been a madly popular cake among my people, brother's girlfriend also gifted me a beautiful clutch bag for making this for her, yay !
Filled with a thickkk layer of buttercream, banana cake drizzled with brown sugar and butter sauce, topped with candied walnuts ('twas more of an accident that lent to crystallized brown sugar giving a sweet crunch to the walnuts).
It's been a madly popular cake among my people, brother's girlfriend also gifted me a beautiful clutch bag for making this for her, yay !
Greenstuff
March 15, 2018
My savory banana recipe/story comes from the famed Troisgros family, on their menu in 1935, when bananas first became popular: Flatten, season, and flour sole fillets; sauté them in butter. Peel the bananas, slice them in half lengthwise, and sauté the them in butter as well. Section and dice half a lemon; sauté that in butter with the juice from the other half lemon. Place the sole fillet on a serving plate, top with a half banana, and garnish with the lemon. The Troisgros brothers suggested serving it with a Sancerre. I actually did make it once, and I can report that tastes have changed since 1935, but that the Sancerre was nice.
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