Pastelon de Platanos con Camarones

Do you ever get a dish stuck in your head and then you daydream about its smell, texture and taste until you realize that making the dish may be a life or death situation? I'm undergoing one of these urgent matters, all whilst studying for a nursing exam tomorrow morning.

Orinoco is a Venezuelan restaurant that opened its first location at the corner of Shawmut and East Concord, near Boston Medical Center in Boston's South End. Arepas, empanadas, slow-cooked beef (pabellon criollo), sweet plantains, molten chocolate cake...these are just some of my favorite thing to eat at Orinoco. While service varies between locations, the food is simply heavenly.

On my most recent visit to their Brookline Village location, my boyfriend was smart enough to order the appetizer special: fried oysters over a bed of mashed sweet plantains, gooey cheese (Fontina perhaps? I couldn't figure it out) and bitter sauteed spinach. The contrasting sweet/bitter & gooey/crunchy nature of the dish was a-frickin-mazing. I am not a big oyster girl-never cared for them, especially not (god forbid) raw, but did enjoy this fried version. That being said, in my recreation, I am going to use shrimp; cheaper, easier to cook, pleases more people. Case closed.

To Make Plantain Pie (PHOTO up tomorrow evening):

5 large ripe plantains
1 1/2 cups chopped baby spinach (I used frozen spinach and let it defrost, then drain)
1 cup shredded fontina
1/2 lb chipotle shrimp
Canola oil (enough to come up about 1/3 inch in saute pan)

Preheat oven to 400.

Cut ends from plantains and peel. Sllice each plantain lengthwise into 4 pieces. In a 12-inch skillet heat oil over medium-high heat until hot but not smoking and saute pieces in batches(test 1 pieces of plantain-if oil does not mostly cover plantain, add more and heat before adding the remaining pieces), without crowding, until golden brown, 1 to 2 minutes on each side (use spatulas to turn slices). With a spatula transfer plantains to a paper towel to drain. Flatten strips with plantain peel.

Place 1/2 of plantain slices alongside each other to cover bottom layer of pie dish, forming an impromptu pie crust.

Cover plantains with baby spinach. Sprinkle fontina cheese over spinach.

Spread shrimp evenly over spinach and cheese. Use remaining plantain slices to cover shrimp and press down.

Cook in oven about 25-30 minutes, until plantain is turning golden.

Let sit 5 minutes before slicing.

Cuban Sandwich

2 loaves Cuban bread (Ciabatta also would work as it has a wide and slightly flat shape)
1 lb good quality ham (a sweet cured ham, or one with a mild flavor)
1 lb lechon asado (Cuban roast pork)

1/2 lb Swiss cheese

Sliced dill pickles
Cuban mojo
Yellow mustard

Butter


To make 6 sandwiches:

Slice bread in half one time lengthwise and three times through its width (to have 6 pieces for each loaf). Butter inside of bread.

Layer mustard, pickles, ham, pork, mojo and cheese onto sandwich. Cover with top piece of bread.

Lightly oil and heat a large cast iron pan over medium to medium-high heat.

Place the sandwich on hot pan (you can probably cook 2 sandwiches at a time if your pan is large). Place a clean heavy skillet on top and push down to really flatten the bread.

Cook the sandwiches for 2-3 minutes on each side, making sure that the bread does not burn (turn heat down if bread is cooking to quickly) and cheese melts. Remove from heat and slice sandwich diagonally to serve.

Easy Artichoke and Bell Pepper Frittata

1 14 oz jar marinated artichoke hearts, drained
1 red bell pepper
6 large eggs
4 large egg whites
1/4 cup fresh basil
1/3 cup Asiago cheese, grated
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper plus extra pepper to taste
2 tablespoons olive oil

Preheat oven to broil.

Coarsely chop artichoke hearts. Wash bell pepper and slice into thin 1/2 inch long pieces.

Whisk together eggs, egg whites, basil, salt and pepper.

Heat up olive oil in ovenproof skillet. Add artichoke and bell pepper and cook 2 minutes over medium heat. Pour egg mixture over vegetables. Cook about 5 minutes until egg begins to set. Lift edges with spatula to let runny eggs fall to bottom of skillet. When frittata is almost set, sprinkle cheese over eggs.

Put skillet in oven. Broil about 4-5 inches from oven top 2-4 minutes, until cheese is melted and starts to turn golden.

Serve with side salad and a crusty bread!

Queso Fresco

So, in addition to the Crema Mexicana that I made last night, I also made queso fresco for the first time. For those who are not familiar, queso fresco is a Latin American firm, crumbly cheese that is usually a bit salty and does not melt easily. Going along with the whole "in a recession thus must save money" mindset, I decided to make my own cheese. It is incredibly easy.

Ingredients:
1/2 gallon whole milk (pasteurized)
2 tablespoons white vinegar
Salt

Heat milk over medium heat in large sauce pot until it starts to steam, about 180 degrees. I do not have a thermometer to check the temp, so I just waited until the milk was steaming, but not boiling.

Add vinegar slowly, whisking whilst you pour. The milk should curdle at this point. Turn heat to medium-how and continue stirring occasionally for about 10 minutes.














Remove from heat and let set for 20 minutes. Lightly salt the curdled milk. (A couple of shakes-you can add more later).

Line a large colander with cheesecloth. Pour entire contents of sauce pot slowly into the colander. Lift the edges of the cheesecloth to form a make-shift sack, forming the curds into a large ball and let the whey (the liquid) drain from the cheese. Set in the colander until cool enough to handle.

Periodically (every 30 minutes or so) lift up sack and twist above cheese to squeeze out excess liquid. Do this for 3 hours, then refrigerate.

*The next time I make this I might add some diced bell pepper or jalapenos...or add minced sun dried tomatoes and black olives.

Arancini (Sicilian Croquettes)

As a child, one of my main food groups was mozzarella sticks. Seriously. My parents could not take me out to eat unless the place served hot dogs or mozzarella sticks without appearing as if they were depriving their daughter of food. My tastes have matured a bit since then (although I am slightly ashamed to say I do love a good hot dog and won't turn down a mozzarella stick). Arancini are fried rice balls filled with gooey cheese, tomato sauce and meat...aka grown-up mozzarella sticks for a grown-up Caitlin.

Ingredients:
1 1/2 cups Arborio rice
3 cups chicken broth
1/4 cup butter
2 tablespoons freshly grated Parmesan
1 tablespoon freshly grated Asiago
1/2 cup ground beef
1/2 cup dry white wine
2 tablespoons tomato paste
Salt
Pepper
Crushed red pepper flakes (optional)
1 tablespoon fresh basil, minced
3 1/2 ounces Mozzarella cheese, diced
2 eggs
1/2 cup seasoned Italian bread crumbs
Vegetable Olive (<-my mother scolded me for suggesting vegetable in place of olive oil) oil, for frying

Cook rice in boiling chicken broth until tender, about 15 minutes. Drain any remaining liquid. Put rice in bowl and add 1/2 of the butter and the Parmesan and Asiago cheeses. Spread rice out on (clean!!) counter and let cool.

Use remaining butter and melt in medium saute pan. Add beef and cook, turning occasionally to brown. Drain beef fat. Add white wine to beef and cook until evaporated. Mix in tomato paste, freshly ground black pepper and salt lightly. Add some crushed red pepper if you prefer spicier food. Cook about 10-15 minutes. Remove from heat.

Form cooled rice into small balls about the size of tangerines. Poke a hole down the center and fill with a little basil, tomato meat sauce and a chunk of Parmesan. Seal with more rice.

Heat oil in a deep-fryer or pan over high heat so that a drop of egg sizzles when it hits the oil.

Beat 2 eggs in shallow mixing bowl. Place bread crumbs in separate bowl next to eggs. Dip rice balls in eggs so that they are lightly coated and then dip in bread crumbs. Ensure the balls are coated with bread crumbs but shake off any excess.

Deep fry the rice balls until golden brown all over. Drain well on paper towels.

Fresh Ricotta Cheese

I was just talking with my mom about making sfogliatelle, these Italian puff pastries filled with ricotta and happiness. We both think fresh ricotta would work much better in the pastry recipe, but Duluth, Minnesota lacks a specialty (or near-specialty) food shop. Happily, Epicurious has a recipe that looks easy.



Ingredients:
8 cups whole milk
1 teaspoon salt
3 tablespoons freshly squeezed lemon juice*
Cheesecloth

Line a colander with 4 layers of cloth. Set colander in sink.

Bring milk and salt to simmer in large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes. Use a slotted spoon to transfer curds to cheesecloth. Let drain about 1 to 2 minutes. Transfer to bowl, cover and keep refrigerated.

The cheese is good for 2 days.

The cheese can be used in desserts, pasta, sandwiches, eggs, almost anywhere!

*Save the lemon rinds to use in my other recipes, like a Sour Cherry and Ricotta Tart!