Grilled Plaintains with Brown Sugar Glaze (Photo: Serious Eats)
I’ve got some plaintains right now turning a nice black in my kitchen. I have loved plaintains even before we lived in Miami, and now I’m bummed about how difficult it is to find really good ones cooked up here. I do like that Cuban restaurant down on Kearny near Pine (Paladar Cafe Cubano – also their Cafe con Leche is great) but cooking up a batch at home is easy, and this recipe for Grilled Plaintains with Brown Sugar Glaze from Serious Eats is perfect for grilling season (which I guess is technically nearly year-round here in Berkeley).
They would go great with a nice salad — and I love Canelle et Vanille’s Fava and Quinoa salad. I don’t think I’ve ever shelled and cooked fava beans myself but I really enjoy eating them (more than I like other beans) so I’m putting this on my list.
And then veering off into the land of Asian cuisine… I discovered that they have lotus root at Berkeley Bowl. I love lotus root… the slight crunchy sweetness with a little juiciness. Especially tempura fried, but really in almost any preparation. And Seriously Asian has posted recipes for stir-fried lotus root as well as lotus and miso soup. Happily, it appears lotus root isn’t that difficult to deal with, just a little peel, rinse, slice and dunk in vinegar.
My Kitchen dives deeply into Southeast Asia with a Durian Chiffon Cake for the Durian festival. I won’t be making this at home. For one thing, I don’t think the durians we have access to are flavorful enough. For another, it would leave a lingering smell in my home. But anyway, durian is one of those fruits that lots of Westerners (and some Asians) can’t stand… powerful smell, but I love the custardy texture and flavor. This durian cake looks lovely and light, kind of a study in contrasts for me between the normally creamy durian and the light and fluffy cake here. Yum.
