And now, ten days later, I have my center back.
Just in time for my counterpart to try his had at what we call Dominican Casserole. This is because the first time we had it was when a Dominican friend of ours invited us over when his family was in town. His mother made this amazing layered dish of plantains, ground beef, green beans, and egg. So when we got a cold and blustery winter-type Saturday instead of the 70-degree early spring the weatherman promised, it seemed like a fine opportunity to try it ourselves.
First, Gareth sliced the plantain and sauteed it in olive oil.
|Plantains sauteed in olive oil|
While the plantain was cooking, he made what can only be described as a pepper paste. He sliced up some jalapenos and green chilis and used the mighty Cuisinart Smart Stick food processor attachment to puree them with some garlic and white onion and leek. Then he cooked it for a few minutes on the stovetop. I tried some. It was hot.
|Why my kitchen smells like mace|
|Brian Boru exhibits his superior olfactory senses|
He replaced the ground beef with some finely chopped choice strip steak.
He then mixed the steak with the pepper paste.
|Steak and pepper mixture|
He transferred the plantains to a baking dish and then lightly cooked some green beans in the same pan with the remaining oil.
He then layered the meat and green beans over the plantains.
|Layers of plantain and steak with green beans in the background|
For the egg layer, he used the immersion blender to combine a couple of eggs with some heavy cream, a spoonful of labne and some salt and pepper.
|The egg mixture|
He poured the egg over the other ingredients.
|Adding the egg|
He then baked it all at 350 for about 45 minutes. It was served immediately and was delicious.
|Golden and delicious|
And, even though we spent twice as much on our ingredients as our Dominican friend's mother, we are still certain that hers is better, although our was still pretty darn good.