Plantain Gratin with Spinach and Tomatoes

 

Plantain Gratin with Spinach and TomatoesThroughout my culinary journey, I become more inspired, curious and intrigued by all things foods. I begin to wonder, “what if, I pair this with that?”  My curiosity combined with my passion to create more authentic dishes has been worthy.   For me, cooking is an art, the kitchen is my sanctuary and my cookwares are my canvas. With everything in me, I intend to continue to develop this art of creating edible and visually appealing dishes… forever.

I have made plantain gratin before, but it was completely different. I wanted to experiment with plantains again. I wanted to create a dish that didn’t include, fried, boiled or plantain porridge. It would be a gratin style plantain dish, but it would also be different from the last one.  I decided to be the unique person that I am and add spinach. I didn’t want to add too many ingredients because this was breakfast for the entire family, and you never really wanna experiment when you are feeding others.  What if the flavors didn’t compliment each other? Then I’d have to go and prepare something else for them to eat.  Chile, I didn’t have time for that. I wanted to relax after this.

So, I prepared a cheese sauce for the plantains, and I thought: everybody loves creamed spinach; therefore if I added the spinach, tomatoes and some herbs, it would definitely be a winner.  Guess what? They devoured the entire plantain gratin. Mission accomplished. Now I’m just thinking of another way to reinvent this dish….and I will.

 

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