Platinos, Por Favor

We're temporarily staying in the Mission neighborhood of San Francisco, which Perrin affectionately likens to Spanish Harlem in her "native" New York. There are literally taquerias and/or Mexican groceries on every corner, and I'm overwhelmed by the culinary possibilities whirling through my brain. Nine-cent limes, vats of fresh queso, the ever-popular chipotles in adobe, entire aisles devoted to neat rows of masa harina -- better yet fresh handmade tortillas...and the requisite overflowing bins of yellow plantains.

Plantains aren't usually hailed as a Mexican staple, instead credited to the austral regions of Central and South America. When I first encountered the humble plantain -- plain, blackened, obtuse in its fickle ripening patterns --- I was skeptical of its reputed charms. However, a few hours later the starchy fruit, fried simply in oil and salt, had inveigled me with its piquant textures and flavors. Here was a food that, though moderately useless and thoroughly unappealing in the raw, could be elevated to heights of sheer succulence in the meager locale of a dormitory kitchen.


Since my undergrad days, I've continued my occasional trysts with the staid plantain. Boasting economic and gastronomic utility, plantains seem to be an ideal food for citizens of developing countries...and newly-impoverished graduate students. For roughly ninety cents per person we concocted this fetching repast of fried eggs, plantains, seasoned black beans, and fruit: simple fare, yet substantial, satisfying, succinct.

Plantains are moderately high in calories due to their starch content, but also high in fiber, potassium, vitamin A, and vitamin K. If you slice the plantains thinly, and use more oil, you can create something closer to chips; conversely, if you try grilling the result will seem softer, even mushy. Which brings me to yet another application: mash boiled or steamed plantains with adequate salt and butter for a unique alternative to that ubiquitous other mashed starch.

The hardest part about working with plantains is anticipating the aforementioned troublesome ripening patterns. Green plantains are starchier, and thus best prepared as one might use a potato (boiled, mashed, baked). They will pass through various shades of yellow and brown until blossoming to a deep black, and which point the plantains are sweet, and ideal for dessert recipes or as an accent to more savory foods.

Quesadillas!

Penny and I made vegetarian quesadillas! Not vegan, due to the tri-cheese combo (cheddar, pepper jack, and feta), but wonderfully vegetarian with roasted red peppers, cilantro, and vegan artichoke-and-sun-dried-tomato sausage. We doused them with Frank's Red Hot and devoured them before I had to run off to work.

I had Penny roast the peppers while I showered. I thought my directions were pretty straightforward: turn the broiler on high; cut the peppers in half and remove the seeds; put them in a baking dish and let them broil until the skins are charred black. Unfortunately I neglected to mention that they ought to be positioned cut-side down, thus we ended up cutting off the burned edges...which Perrin gobbled down in her impatience for the quesadillas to cook. She actually wanted to eat them raw (the quesadillas, not the peppers), but I think it's safe to say we're both glad we held out for this:

Please note that I kept to my eight-ingredient vow! :)
1) Whole-wheat tortillas
2) Cheddar
3) Pepper jack
4) Feta
5) Cilantro
6) Oregano
7) Roasted red peppers
8) Vegan sausage

Mexican Wedding Cookies

My roommates and I had a couple guests over for dinner, and we decided to make a Mexican feast. I made guacamole and tossed cubed mangoes with lime juice and salt; Stu made tacos with soy crumbles and peppers; and Perrin sucked on the mango pits and entertained everyone. For dessert I made Mexican Wedding Cookies, which are basically glorified shortbread with toasted walnuts, rolled in powdered sugar and traditionally served at Mexican weddings. I thought this recipe (from The Joy of Baking) was a bit too buttery (I like mine a bit drier), so next time I would add a bit more flour, a lot more nuts, and perhaps some almond extract.

2/3 cup toasted nuts walnuts
1 cup butter
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.

Cream butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm.

Form the dough into 1 inch balls and place them 2 inches apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).

I served the cookies with Mexican hot chocolate, made by bringing a vat of soy milk nearly to a boil then turning off the heat and whisking in a couple handfuls of grated Mexican chocolate (you can use any sort of dark chocolate, sweetening as necessary) and a few shakes of cinnamon. I also added a generous splash of brandy, which added the perfect finishing touch.