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Friday, August 17, 2007

Cocina Recipe: Ometepe Island Grated Tostones

Directions:

1. 4 large, green plantains
2. Abundant corn oil for frying
3. Coarse sea salt to tasteTrim the tips of the plantains and cut them in half crosswise
4. With a sharp knife, make a slit down one of the plantain ridges and use your fingertips to pull off the skin
5. Grate the flesh on the large holes of a box grater
6. Place at least 3 cups oil in a deep, heavy saucepan and heat to 350 degrees
7. Scoop a heaping tablespoon of the grated plantain into your palm
8. Press lightly to hold the plantain strands together as you place it in the hot oil
9. Fry, two or three at a time, turning with a slotted spoon or skimmer, until golden brown and crisp on all sides, about 1 minute
10. Drain on paper towels, sprinkled with sea salt and serve hot
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Crunchy and positively addictive, these grated tostones look more like golden plantain nuggets.

You can make them compact and somewhat flattened, but I prefer them a bit looser so the plantain strands get crunchier when deep-fried.

Serve hot with a dipping sauce of your choice and ice cold beer or mojitos made with Flor de Caña Nicaraguan rum.

posted by Aunt Julia @ 8:30 PM 0 comments

Saturday, August 04, 2007

Italian Focaccia

Ingredients (use vegan versions):

 Dough:
1 kilo (about 7 cups) white flour (you can use whole wheat also but it's just not the same)
2 level tablespoons dry yeast
1 1/2 teaspoon salt
3 cups warm water (about)
1 tablespoon raw sugar
Toppings:
whole rosemary
olive oil
sesame seeds
kosher salt
or just about anything you like!

Directions:

1. Preheat oven to 375 degrees.
2. Pour flour in bowl and make well inside.
3. Put in bottom of well salt then sugar then yeast and slowly pour half of the water.
4. Mix slowly with large wood spoon and slowly add remaining water as needed.
5. When dough has formed a nice ball and does not stick to the sides dump out on counter.
6. Knead dough about 5 minutes until it is very smooth and elastic.
7. If you want a thick focaccia flatten dough out with hands and put on standard sized (40cm X 35cm) flat oven tray or cookie sheet that has been liberally doused with olive oil. Flatten the dough a little more on tray and cover with tea towel. Let rise about 40 minutes.
8. When risen gently punch and stretch dough with finger to fit sides of tray and to make the traditional "bumps". Douse top of focaccia with more olive oil and sprinkle on sesame seeds, kosher salt (not to much) and rosemary leaves.
9. Put in warmed oven and bake about 20 minutes or until golden brown.
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If you like a thinner foccacia then just divide the dough into half and bake on two separate trays. This makes the foundation for the best pizza in the world and you can top it with anything just don't leave out the olive oil.

I got this recipe from my friends Italian mother-in-law and anyone who tries it...loves it! Enjoy!

posted by Aunt Julia @ 6:33 PM 0 comments