Cooking is a commonsense practice, not alchemy. Listening and watching closely while you cook will reveal a richly shaded language understood by all the senses - the degrees of a simmer, the aroma of a roast telling you it is done, the stages of elasticity of kneaded dough, the earthy scent of a vegetable just pulled from the ground - it is everything to mind these details. This is cooking. ~ Chez Panisse Cookbook
Saturday, September 22, 2012
Cuban Dinner
Earlier this week Richard and I had a free night so we decided to make dinner. I had bought a flank steak at Whole Foods, so we had a cuban themed dinner. We breaded and fried the steak with onion salt and garlic powder, cooked the black beans with some garlic, onions, and green peppers, and made plantains in a style called "tostones." To make tostones you first fry the plantains on both sides until they are browned, then squish them flat, and fry them again. They turn out soft and crunchy and are delicious with a little bit of salt.
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