Plantain Bean Cheese Torte Food

JAMAICAN PLANTAIN TARTS

Steps:

• Prepare the pastry by combining the flour and salt in a bowl. Rub in the butter and shortening until incorporated, and the mixture takes on a sandy appearance. Combine the egg and water, and stir into the flour mixture until a dough forms, then knead for a few turns to bring the dough together. Wrap well, and chill for 3 hours in the refrigerator.
• While dough is chilling, peel plantains and cut into thirds. Place into a small saucepan with a little water. Bring to a simmer and steam until tender, 5 to 10 minutes depending on how ripe your plantains are. Once soft, pour out the water, and mash plantains with sugar, vanilla, nutmeg, and red food coloring. Set aside to cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough out on a lightly floured surface to 1/4-inch thick. Cut into circles using a 4 or 5-inch round cookie cutter. Spoon a little of the plantain filling into the center of each circle, then fold in half, to form a half-moon shape. Place the tarts on a baking sheet, brush with beaten egg white, and sprinkle with sugar.
• Bake in preheated oven for 20 to 25 minutes until golden brown. Allow tarts to cool to room temperature before serving.

TORTA DE PLATANO MADURO (RIPE PLANTAIN CAKE)

Steps:

• In a heavy 8 to 10 inch skillet, melt 3 tablespoons of butter over moderate heat.
• When the foam subsides, drop in the sliced plantains and cook, turning frequently, until the slices are golden brown or both sides.
• Transfer the plantains to a double thickness of paper towels to drain.
• In a small bowl, mix the grated cheese, sugar and cinnamon and set aside.
• In a large bowl, beat the egg whites with a whisk or a rotary or electric beater until they are stiff enough to form unwavering peaks on the beater.
• In a separate bowl, beat the egg yolks until they are thick and lemon colored, then with a spatula fold the whites into the yolks.
• Preheat the oven to 350 degrees F.
• Grease the bottom and sides of a deep 1 quart baking dish or mold, then sprinkle in 1 tablespoon of flour or bread crumbs, tipping the dish to spread the flour or crumbs as evenly as possible.
• Turn the dish over and rap it sharply to remove any excess. Ladle about a quarter of the egg mixture into the dish, and spread it with the back of a spoon.
• Cover with a layer of plantains--using about one third of the slices.
• Sprinkle with 2/3 cup of the cheese mixture and dot with 1 tablespoon of butter.
• Repeat the layers two more times, ending with the egg mixture.
• Dot with the last tablespoon of butter and place in the middle of the oven.
• Bake for 35 minutes.
• Serve hot directly from the baking dish, or let the cake cool for 5 minutes or so and unmold it onto a platter in the following fashion:
• Run a knife around the edge of the dish and dip the bottom in hot water for a few seconds.
• Cover the dish with an inverted platter and, grasping dish and platter together, turn them over.

PLANTAIN TARTE TATIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat an oven-proof skillet over medium heat. Sprinkle white sugar evenly into the bottom of the skillet; cook until sugar melts and turns golden brown, about 1 minute. Reduce heat to low and stir butter into sugar. Stir cinnamon into butter mixture and remove from heat.
• Dip each plantain slice into butter mixture to coat on both sides. Arrange coated plantains in a shingled pattern to cover the bottom of the skillet.
• Spread puff pastry sheet over plantains, tucking corners into the skillet.
• Bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. Remove from oven and cool briefly. Place a serving plate upside-down over the top of the skillet; flip the skillet to remove tarte tatin from the pan.
• Whisk mascarpone cheese and confectioners' sugar together in a bowl until smooth. Spread a large dollop of mascarpone mixture over the top of the plantains. Serve with remaining mascarpone mixture on the side.

BEEF 'N' BEAN TORTA

Steps:

• Cut four 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, olives, chili powder, salt, pepper and hot pepper sauce. Spoon about 1-2/3 cups into prepared slow cooker; top with one tortilla and 1/4 cup cheese. Repeat layers three times., Cover and cook on low for 4-5 hours or until heated through. Using foil strips as handles, remove the tortilla stack to a platter. If desired, sprinkle with cilantro and serve with salsa, sour cream, lettuce and tomatoes.