• Kate

Tostones & Mango Lemonade with Emily

Updated: Dec 26, 2020

Emily was in my kitchen for episode 13 and it was wonderful to connect with one of my climbing friends, this time off the wall.

And here we are, with another Martha Stewart recipe. Surprisingly, this one did not involve all the dishes, saucepans, and utensils in my kitchen. But there was a frightening moment where a paper towel almost blew into the open flame of my stove while we were frying. We laughed after but it was nervous laughter.

These Tostones were salty, soft, slightly sweet, and a perfect snack. And the Cilantro-Garlic Sauce had so much garlic we could have taken down a vampire or two with a flavor that really knocked us on our butt.

I can’t tell if I am more ashamed that we ate 99% of the Tostones on our plate or that we called it quits when we each had one left because we could not get one more bite down.

Cooking Tips

  • We halved the recipe when it came to the sauce because a full cup of olive oil just seemed a little much.

  • Instead of using an onion we utilized 2 shallots, and it had a very pungent flavor.

  • We could not find Annatto Oil, after turning to Google for substitutions we settled on Turmeric to provide a similar flavor and a bright color. We added 1 tsp to 2 tbsp of Canola Oil.

  • We used Canola Oil for frying.

  • Yellow plantains were purchased instead of green, the store was out of green so I will take no blame, and they were a little sweeter than using green.

  • The directions say to cut on the diagonal and we weren’t sure how deep of an angle to create so we were a little all over the place, by the time it came to squishing they were not the pretty perfect circles the pictures depicted. How something on an angle could become a circle we had no idea. Ours sort of looked like flatfish, a little more personality.

  • To flatten we used the bottom edge of a plan and placed each piece between parchment paper.

  • Don’t forget to salt after the second frying!

Mango Lemonade

We're right in the middle of Chicago’s questionable season. One day it can be wet with frigid temperatures and the next it can be absolutely sunny with 50℉ breezes. The days we are blessed with actual warm weather after a long time of sunless hours it is time to deal out the lemonade! Why not mix it up, add mango and go wild.

  • 2 C Frozen Mango

  • 1 C Lemon Juice

  • 4 C Water

  • ⅓ C Sugar

In a medium saucepan simmer water, lemon juice, sugar, and frozen mango. Simmer on low until mango thaws and sugar dissolves. Once cool make a pass through the blender and then strain in a fine-mesh sieve.

Store in an airtight container and in the fridge until it is time to enjoy a wonderfully tart and sweet drink. Add your liquor of choice if you like or rock the mocktail.

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