The post Tostones appeared first on Florida Girl Cooks.
]]>Growing up in my house, you didn’t need to be in the kitchen to know when my mom was making tostones. The smell of fried banana goodness would hit you if you were in your room or a few houses down playing with your friends. They were one of the most inexpensive but yet delicious treats that my mom often made for us. Simply fried and then lightly salted, it’s all you needed to fulfill you every comfort food dream come true.
Continuing the Tradition
I’ve continued the tradition and can surely find my sons running to the kitchen shortly into frying up some delicious tostones. This particular recipe is exactly like that of my mom’s and is found in the Cuba! cookbook. I hope that one day they would continue our cultural culinary traditions by making these alongside some of the other delicious Cuban food staples.
Tostones
Ingredients
4 green plantains, peeled and cut into 1.5 inch lengths
vegetable oil, for frying
sea salt of choice
Prepare
1.Heat at least 3 inches of oil in a large, heavy pot to 325 degrees Fahrenheit.
2. Working in batches, fry the plantain slices for 5 to 6 minutes, until they are light golden and softened. Not browned.
3. Remove the slices from the oil with a slotted spoon and set aside to cool slightly.
4. Increase the heat to 375 degrees Fahrenheit.
5. When the plantain slices are just cool enough to handle, smash them flat. You can use a tostonera, tortilla press, or two pieces of wooden cutting board, using even pressure when smashing down.
6. Return the plantains to the hot oil and fry until they are crispy, 3 to 5 minutes.
7. Transfer the tostones to paper towels to drain. Sprinkle them with salt while hot and serve immediately.
- 4 green plantains, peeled and cut into 1.5 inch lengths
- vegetable oil, for frying
- sea salt of choice
- Heat at least 3 inches of oil in a large, heavy pot to 325 degrees Fahrenheit.
- Working in batches, fry the plantain slices for 5 to 6 minutes, until they are light golden and softened. Not browned.
- Remove the slices from the oil with a slotted spoon and set aside to cool slightly.
- Increase the heat to 375 degrees Fahrenheit.
- When the plantain slices are just cool enough to handle, smash them flat. You can use a tostonera, tortilla press, or two pieces of wooden cutting board, using even pressure when smashing down.
- Return the plantains to the hot oil and fry until they are crispy, 3 to 5 minutes.
- Transfer the tostones to paper towels to drain. Sprinkle them with salt while hot and serve immediately.
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]]>The post Salted Grilled Asparagus appeared first on Florida Girl Cooks.
]]>Salted Grilled Asparagus
Ingredients
1 lb. asparagus, ends trimmed
1 tbsp olive oil
1/4 cup tsp Himalayan salt + additional for topping
1/4 tsp freshly cracked black pepper
Prepare
1. Bring a large salted pot of water to a boil over high heat.
2. Boil the asparagus for five minutes, remove and drain water.
3. On a grill over high heat, grill asparagus for 3 minutes and turn cooking another 3 minutes.
4. Transfer asparagus to a plate and top with olive oil, salt, and pepper. Serve while warm.
- 1 lb. asparagus, ends trimmed
- 1 tbsp olive oil
- 1/4 cup tsp Himalayan salt + additional for topping
- 1/4 tsp freshly cracked black pepper
- Bring a large salted pot of water to a boil over high heat.
- Boil the asparagus for five minutes, remove and drain water.
- On a grill over high heat, grill asparagus for 3 minutes and turn cooking another 3 minutes.
- Transfer asparagus to a plate and top with olive oil, salt, and pepper. Serve while warm.
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]]>The post SMASHED POTATOES appeared first on Florida Girl Cooks.
]]>Smashed Potatoes
Ingredients
Baby Golden Potatoes (about 20)
1/2 cup extra-virgin olive oil
1/2 tsp. sage
1/2 cup kosher salt
freshly ground black pepper
Prepare
Using a wide dutch oven or deep skillet, place potatoes in pan in one layer. Add enough water to cover by an inch along with the 1/2 cup of salt. Bring to a boil, then simmer until potatoes are cooked through and can be pierced easily with a fork.
Preheat oven to 450F.
Drain potatoes well and pat dry if necessary. Place on baking sheet and gently press each on with a potato masher. If any break just push them back together. Drizzle with olive oil and sprinkle generously with sage and freshly cracked pepper.
Roast potatoes for 20 minutes. Remove from oven, flip each potato over, drizzling with more olive oil if any look dry and seasoning with more salt, if necessary. Roast for another 20 minutes or until potatoes are sizzling and crispy.
Serve immediately.
- Baby golden potatoes (about 20)
- 1/2 cup extra-virgin olive oil
- 1/2 tsp. sage
- 1/2 cup kosher salt
- freshly ground black pepper
- Using a wide dutch oven or deep skillet, place potatoes in pan in one layer. Add enough water to cover by an inch along with the 1/2 cup of salt. Bring to a boil, then simmer until potatoes are cooked through and can be pierced easily with a fork.
- Preheat oven to 450F.
- Drain potatoes well and pat dry if necessary. Place on baking sheet and gently press each on with a potato masher. If any break just push them back together. Drizzle with olive oil and sprinkle generously with sage and freshly cracked pepper.
- Roast potatoes for 20 minutes. Remove from oven, flip each potato over, drizzling with more olive oil if any look dry and seasoning with more salt, if necessary. Roast for another 20 minutes or until potatoes are sizzling and crispy.
- Serve immediately.
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]]>The post ROASTED ROSEMARY POTATOES appeared first on Florida Girl Cooks.
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Roasted Rosemary Potatoes
Ingredients
10-12 small redskin potatoes, cut in half
1/2 cup diced sweet onion
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/4 tsp sea salt
1/4 tsp fresh cracked black pepper
2 tbsp finely chopped rosemary
2 tbsp freshly chopped parsley
Prepare
1. Preheat oven to 400 degrees Fahrenheit.
2. In a large bowl, toss all ingredients except the parsley until potatoes are lightly coated with olive oil mix.
3. Place potatoes on a baking sheet lined with parchment paper. Bake for 25 minutes. remove potatoes from oven and gently toss, turning the potatoes over as needed. Bake for another 25 minutes or until potatoes are golden and tender. Sprinkle with parsley and serve.
- 10-12 small redskin potatoes, cut in half
- 1/2 cup diced sweet onion
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp sea salt
- 1/4 tsp fresh cracked black pepper
- 2 tbsp finely chopped rosemary
- 2 tbsp freshly chopped parsley
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, toss all ingredients except the parsley until potatoes are lightly coated with olive oil mix.
- Place potatoes on a baking sheet lined with parchment paper. Bake for 25 minutes. remove potatoes from oven and gently toss, turning the potatoes over as needed. Bake for another 25 minutes or until potatoes are golden and tender. Sprinkle with parsley and serve.
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]]>The post Sur-La-Table’s Date Night: Sensational Summer Cooking appeared first on Florida Girl Cooks.
]]>Sur-La-Table and all employes present whom made this night so special for us far exceeded our expectations. Chef Tom Deni is a thorough, humorous, and knowledgable chef and instructor. We highly recommend it to anyone and everyone and we also hope to do a date night cooking class every season. It is amazing how many new things I learned in one night. That’s how I want to keep it though, consistently learning and drawing from different sources because I never want to get too comfortable or limit myself with what I know currently. These meals were easy to recreate at home and were consistent with what we learned and how they came out in class. Get on it and book your date night with your heart-throb, it’s an experience you’ll surely never forget.
Sur-La-Table’s Date Night: Sensational Summer Cooking Menu
Click on each photo or link to go to the specified recipe.
Grilled Peaches with Spinach and Prosciutto
Grilled Salmon with Smoked Tomato Vinaigrette
Salt Crusted Fingerling Potatoes with Herb Butter
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]]>The post SALT CRUSTED FINGERLING POTATOES WITH HERB BUTTER appeared first on Florida Girl Cooks.
]]>Salt Crusted Fingerling Potatoes with Herb Butter
Ingredients
8 cups cold water
1 cup kosher salt (original recipe calls for 2 cups, but that tasted too salty to me)
3 pounds well-scrubbed fingerling potatoes
4 ounces (1 stick) unsalted butter
½ tsp thyme leaves
1 tsp finely chopped flat leaf parsley
1 tsp minces chives
Freshly ground black pepper
Prepare
1. In a large pot combine water, salt, and fingerlings and bring to a simmer over medium-high heat.
2. Cook potatoes until tender, about 25 minutes. Drain thoroughly but do not rinse and transfer to a serving bowl.
3. In a small saucpan, melt butter and add herbs and season with pepper.
4. Pour butter into small individual dipping bowls and serve with salt crusted potatoes.
- 8 cups cold water
- 1 cup kosher salt (original recipe calls for 2 cups, but that tasted too salty to me)
- 3 pounds well-scrubbed fingerling potatoes
- 4 ounces (1 stick) unsalted butter
- ½ tsp thyme leaves
- 1 tsp finely chopped flat leaf parsley
- 1 tsp minces chives
- Freshly ground black pepper
- In a large pot combine water, salt, and fingerlings and bring to a simmer over medium-high heat.
- Cook potatoes until tender, about 25 minutes. Drain thoroughly but do not rinse and transfer to a serving bowl.
- In a small saucpan, melt butter and add herbs and season with pepper.
- Pour butter into small individual dipping bowls and serve with salt crusted potatoes.
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]]>The post BALSAMIC ROASTED CARROTS appeared first on Florida Girl Cooks.
]]>Balsamic Roasted Carrots
1.5 pounds/24 ounces) baby carrots, tops removed, peeled if desired
2 tablespoons olive oil
2 tablespoons balsamic vinegar (good quality)
Dash of coarse salt
Dash of pepper if desired (we dislike it)
Dried or fresh parsley
Prepare
Preheat oven to 400 degree F.
Line a rimmed cookie sheet with parchment paper, if you don’t have any just spray it liberally with non-stick cooking spray.
Rinse your carrots and pat dry.
In a medium sized glass bowl (or large if double batching) place the carrots inside.
In a small glass bowl add the balsamic vinegar, then slowly add the olive oil while whisking with gusto. Do not use aluminum bowls, it doesn’t play well with acidic ingredients.
Now pour the balsamic mix over top off the carrots. Toss the carrots until well coated. Pour them onto the cookie sheet.
Place in oven and roast them for about 30 to 40 minutes, depending on how crisp or soft you like your carrots, and how thick they are. I did not cut this batch in half since they were not overly thick, but you can do that if you like. I often do. I flip mine halfway through, just so I get that nice caramelised goodness on both sides.
Remove from oven. Transfer to a bowl. Sprinkle with coarse salt, pepper and parsley and serve.
- 1.5 pounds/24 ounces) baby carrots, tops removed, peeled if desired
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar (good quality)
- Dash of coarse salt
- Dash of pepper if desired (we dislike it)
- Dried or fresh parsley
- Preheat oven to 400 degree F.
- Line a rimmed cookie sheet with parchment paper, if you don't have any just spray it liberally with non-stick cooking spray.
- Rinse your carrots and pat dry.
- In a medium sized glass bowl (or large if double batching) place the carrots inside.
- In a small glass bowl add the balsamic vinegar, then slowly add the olive oil while whisking with gusto. Do not use aluminum bowls, it doesn't play well with acidic ingredients. Whisk with gusto until your arm falls off, or your ingredients combine perfectly.
- Now pour the balsamic mix over top off the carrots. Toss the carrots until well coated. Pour them onto the cookie sheet.
- Place in oven and roast them for about 30 to 40 minutes, depending on how crisp or soft you like your carrots, and how thick they are. I did not cut this batch in half since they were not overly thick, but you can do that if you like. I often do. I flip mine halfway through, just so I get that nice caramelised goodness on both sides.
- Remove from oven. Transfer to a bowl. Sprinkle with coarse salt, pepper and parsley and serve.
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]]>The post CORN SOUFFLE appeared first on Florida Girl Cooks.
]]>Corn Souffle
Ingredients
2 sticks melted unsalted butter
3 cups sour cream
2 – 15 ounce can of whole kernel corn, drained
2 – 15 ounce can of cream style corn
4 eggs beaten
2 – 8 ounce box Jiffy corn bread mix
Prepare
1. Preheat the oven to 350 degrees.
2. Spray a rectangular baking pan with nonstick spray.
3. In a large bowl, mix together by hand melted butter, sour cream, both cans of corn, and eggs. Add in the cornbread and mix until incorporated.
4. Pour the batter into the baking dish and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow to cool slightly before serving.
- 2 sticks melted unsalted butter
- 3 cups sour cream
- 2 - 15 ounce can of whole kernel corn, drained
- 2 - 15 ounce can of cream style corn
- 4 eggs beaten
- 2 - 8 ounce box Jiffy corn bread mix
- Preheat the oven to 350 degrees.
- Spray a rectangular baking pan with nonstick spray.
- In a large bowl, mix together by hand melted butter, sour cream, both cans of corn, and eggs. Add in the cornbread and mix until incorporated.
- Pour the batter into the baking dish and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
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]]>The post LEMON PEPPER RISOTTO appeared first on Florida Girl Cooks.
]]>
Lemon Pepper Risotto
Ingredients
3 tbsp margarine
2 cup arborio rice
4 cups chicken stock
1/2 cup heavy cream
1/2 tsp. salt
1/2 tbsp. fresh cracked pepper
juice from oneblack lemon
Prepare
1. Heat butter in a large heavy skillet until it turns a golden color.
2. Add 1/2 cup of risotto and stir, allowing it to absorb the butter.
3. Add 1 cup of chicken stock and stir constantly to allow the risotto to absorb it evenly.
4. After about five minutes add another half a cup of risotto and another cup if chicken stock.
5. Repeat step four until all of the risotto and chicken stock are used up.
6. Continue stirring. You’ll notice the rice become bigger and fluffier.
7. Add the fresh cracked black pepper and stir until spread evenly.
8. Once the risotto is thick and creamy add heavy cream and lemon and stir evenly, remove from heat, and serve! Enjoy!
- 3 tbsp margarine
- 2 cup arborio rice
- 4 cups chicken stock
- 1/2 cup heavy cream
- 1/2 tsp. salt
- 1/2 tbsp. fresh cracked black pepper
- juice from one lemon
- Heat butter in a large heavy skillet until it turns a golden color.
- Add 1/2 cup of risotto and stir, allowing it to absorb the butter.
- Add 1 cup of chicken stock and stir constantly to allow the risotto to absorb it evenly.
- After about five minutes add another half a cup of risotto and another cup if chicken stock.
- Repeat step four until all of the risotto and chicken stock are used up.
- Continue stirring. You'll notice the rice become bigger and fluffier.
- Add the fresh cracked black pepper and stir until spread evenly.
- Once the risotto is thick and creamy add heavy cream and lemon and stir evenly, remove from heat, and serve! Enjoy!
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]]>The post LATKES appeared first on Florida Girl Cooks.
]]>Note the original recipe called for vegetable oil and since we are trying to be more health conscious we substituted it with canola oil! 
Ingredients
1 cup sour cream
1/4 cup chopped fresh chives
Salt and pepper
1 lb. large yukon gold potatoes
1/2 large onion
2 tbsp. potato starch
2 eggs, beaten
canola oil, for frying
Prepare
1. In a small bowl, combine the sour cream and chives; season with salt and pepper.
2. Using a box grater set in a wide, shallow bowl, coarsely grate the potatoes and onion; stir to combine.
3. Using your hands and working in batches, squeeze out as much liquid as possible; transfer the potato-onion mixture to a bowl.
4. Stir in the potato starch and 1 tsp. salt.
5. Mix in the eggs.
6. Transfer the mixture to a fine strainer; drain.
7. In a large skillet, add enough oil to measure a depth of 1/4 inch, then heat over medium heat.
8. Working in 2 batches, scoop 1/4-cup mounds of the mixture onto a cutting board and flatten to form 3-inch-wide pancakes.
9. Using a spatula, place the pancakes into the pan and cook, turning once, until golden, about 5 minutes; drain.
10. Sprinkle with salt and serve with the chive sour cream.
- 1 cup sour cream
- 1/4 cup chopped fresh chives
- Salt and pepper
- 1 lb. large yukon gold potatoes
- 1/2 large onion
- 2 tbsp. potato starch
- 2 eggs, beaten
- canola oil, for frying
- In a small bowl, combine the sour cream and chives; season with salt and pepper.
- Using a box grater set in a wide, shallow bowl, coarsely grate the potatoes and onion; stir to combine.
- Using your hands and working in batches, squeeze out as much liquid as possible; transfer the potato-onion mixture to a bowl.
- Stir in the potato starch and 1 tsp. salt.
- Mix in the eggs.
- Transfer the mixture to a fine strainer; drain.
- In a large skillet, add enough oil to measure a depth of 1/4 inch, then heat over medium heat.
- Working in 2 batches, scoop 1/4-cup mounds of the mixture onto a cutting board and flatten to form 3-inch-wide pancakes.
- Using a spatula, place the pancakes into the pan and cook, turning once, until golden, about 5 minutes; drain.
- Sprinkle with salt and serve with the chive sour cream.
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