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Friday, June 18, 2021

The Day – Lee’s Kitchen: Shepherd’s pie with plantains, Puerto Rico model

Despite the fact that I used to be born in New York State, and went to school there, too, I’ve at all times thought of myself a New England lady. My husband and I met in New York Metropolis and we lived in New Jersey for a number of years, however as quickly as we might, we moved to New England, first to Massachusetts after which to our house in Connecticut. I’ve at all times had a subscription to Yankee journal, and we preferred two- or three-day weekends rather more than going someplace for an entire week. On these weekends, we might drive to Maine, Vermont and New Hampshire. Two days at a lodge in Boston was divine. As for Rhode Island, we might have dinner at Al Forno or, generally, simply drive to Windfall for dinner on Federal Hill.

Nowadays, with a pandemic and with fewer associates to drive with, I typically snuggled into mattress with Yankee journal and dreamed in regards to the locations we had been, or wished we’d visited.

A couple of nights in the past, after two hours of Longmire on tv, I went to mattress with the January/February situation of Yankee. It was all about pies. In a beautiful article by Nadine Nelson about Frequent Floor, a New Haven highschool, city farm and environmental schooling service, she wrote about Martin Luther King Jr. Day and Peace By way of Pie mission, a nationwide nonprofit and communities fundraising in February, Black Historical past Month.

The article was nice, however which pie to make? Samosa-style potpies, root vegetable cheese tart, pear-cranberry cheddar pie with hazelnut crumble? How a couple of casserole-like pastelon, a Puerto Rican dish that features plantains, accessible in most of our shoreline supermarkets. Subsequent week one other pie: Civil Rights Spiced Candy Potato Pie, additionally for Black Historical past Month.

 

Puerto Rican-Type Shepherd’s Pie

From Yankee journal, January/February 2021

Serves 6 to eight

 

2 teaspoons kosher salt

4 ripe plantains (yellow with black spots), peeled and halved crosswise

3 tablespoons salted butter, plus extra for the pan (unsalted butter is okay)

3 tablespoons olive oil

1 pound floor beef

1 teaspoon adobo seasoning

1 medium onion, diced

1 small inexperienced bell pepper, diced

½ teaspoon floor cumin

½ teaspoon paprika (ideally smoked)

½ teaspoon dried oregano

1 cup tomato sauce

1/3 cup pimento-stuffed inexperienced olives, sliced

2 teaspoons capers (optionally available)

2 giant eggs, overwhelmed

1 ¼ cups shredded Monterey Jack, mozzarella or cheddar cheese

 

Season a medium pot of water with salt and produce to a boil over excessive warmth. Add plantains and simmer till tender, quarter-hour. Switch plantains to a bowl and mash with 3 tablespoons butter till easy. Set combination apart.

Preheat oven to 400 levels. Butter a medium baking dish; put aside.

Warmth olive oil in a big skillet over medium-high warmth. Add beef and adobo seasoning and prepare dinner, breaking apart with a picket spoon, till it’s browned. Take away beef from pan and switch to a bowl. Cut back warmth to medium and add onions, pepper, cumin, paprika and oregano; prepare dinner, stirring till translucent, about 6 minutes. Return beef to skillet and add tomato sauce, olives and capers and simmer, stirring often, till liquid evaporates. Take away from warmth.

To assemble casserole, unfold meat combination within the backside, Pour eggs over meat combination, then unfold plantains over that. High with cheese. Bake, uncovered, till cheese is golden brown, half-hour.

Lee White lives in Groton. She might be reached at leeawhite@aol.com.

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