Eating A Rainbow- Yellow: Lakeside Café's Platanos Fritos

Picking up where we left off, Eating a Rainbow series continues with the color Yellow. Yellow foods are lumped together with orange foods and include yellow apples, apricots, cantaloupe, grapefruit, lemons, nectarines, oranges, peaches, pineapples, tangerines, butternut squash, carrots, yellow peppers, pumpkin, summer squash, sweet corn, plantains and sweet potatoes. They are loaded with healthy nutrients such as beta-carotene, zeaxanthin, flavonoids, lycopene, potassium, and vitamin C.


While dining at Lakeside Café one afternoon, I had asked Antonio if he would teach me how to make his Platanos Fritos as I wanted a yellow food to share with my readers. He laughed and said that Platanos were too easy to make. "That's what most people want- easy." I told him. Above is his mother Isabel showing me how to cut and peel the plantains. Antonio stressed that the plantains must be very ripe and almost all brown because they will make sweeter Platanos Fritos.


Next Antonio deep-fat fried the cut, quartered, and peeled platanos for about 2 minutes at 375 degrees. He said, "the grease must be very hot for the platanos to come out right. They should be golden brown all over."


The platanos were drained well on paper towels then plated. Look at the golden color of those platanos. Perfect. His Platanos Fritos are served with a side of beans and Salvadorian Sour Cream or Crema.


This is a beautiful and delicious dish. The texture of the Platanos are soft but not mushy and very creamy almost melting in one's mouth. Are they greasy? Not a bit. I would have never guessed eating a sweet dish like Platanos Fritos with a side of beans and sour cream, but it works, and I must say it is the only way to go. The Salvadorian Sour Cream or Crema as Antonio calls it, is a rich thick cream that is not as sour as the American version. It is a bit saltier and smoother on the tongue as well.


I was very pleased with the simplicity of this dish while still enjoying its complex flavors. I am also very happy that I can make this dish at home when I need my fill of yellow foods but I will stick to ordering it at Lakeside Café. Oh and I'll take extra Crema too please.


I would like to thank Antonio and his mother, Isabel for welcoming me into their kitchen and showing me some of their specialties. They know I will be back over and over again for more of their good, home cooking.

Lakeside Café
1641 Washington Plaza
Reston, VA
703.437.8662
Breakfast, lunch and dinner, open 7 days per week. Featuring Central American and American specialties. Located inside Lakeside Pharmacy. Lakeside terrace seating available.
Open -
Monday to Friday 9 AM to 6 PM
Saturday 9AM to 6PM
Sunday 9AM to 5 PM

Related Posts:
Eating a Rainbow- Red: Grape Salad
Eating a Rainbow- Orange: Warm Yam and Chickpea Salad
Lakeside Café: Boasting Salvadorian Favorites

Robin Sue

Lakeside Café: Boasting Salvadorian Favorites

"My specialties are papusas, platanos, and tamales-both of them," stated Lakeside Café owner Antonio with a glance over his shoulder as he plated tamales and a chicken quesadilla for the late afternoon rush. He stopped long enough for me to photograph his creations.


Ask any of his friendly regulars and it is his Salvadorian specialties over the traditional lunch counter fare that keep them coming back for more. The papusas which are stuffed corn tortillas are very much a favorite with the locals. "Papusas are lots of work," said Antonio, "there are the different fillings to make, the dough, and the sides. Lots of work." I requested a personal cooking lesson on papusa making and Antonio's mother, Isabel, complied.


It was obvious in the first seconds of my lesson that Isabel had made hundreds and maybe even thousands of papusas in her lifetime. Her strong, adept hands quickly formed the soft, pillowy dough into a flat, round canvas ready to accept any of the three filling combinations: bean and cheese, pork and cheese, or just cheese. For me that day it would be all three as they generously filled my table with so many Salvadorian delights to sample.


She then placed the filling in the center of the flattened round, folded the dough in half, pinched the sides closed, pinched it all together like a purse, and flattened the entire papusa again, explaining in rapid Spanish what she was doing. Thank goodness for the visual lesson as my six years of Spanish failed me. With smiles, nods, and hand gestures we communicated brilliantly.


Although the menu at Lakeside Café consists of typical American favorites like pancakes, burgers, Reubens, and chicken strips, it is the delicious Salvadorian treats such as Tacos Carne Asadas, Platanos, Tamal de Pollo Salvadoreno, Quesadillas, Fajitas, Burrito Maximo, and Papusas that are mostly spotted on patrons' plates.


Antonio has been in the U.S. since the 1990's and settled in Reston, Virginia right away. He states that his mother taught him how to cook but he has also learned to cook under other great chefs including a chef from the Serbian Crown, a famous French and Russian restaurant in Great Falls, VA. He would someday like to expand and own a bigger restaurant, possibly serving Italian or International cuisines. He has owned Lakeside Café for about four years now and enjoys a steady flow of loyal customers. When you go, you may meet some of the regular Restonians who frequent this unique lunch counter that also shares it's space with the Lakeside Pharmacy and Post Office.


If you are ever in Reston, Virginia which is not far from D.C., it would be in your best interest to pop on over to Historic Lake Anne and enjoy her offerings, especially Antonio's Salvadorian specialties. My family enjoys the weekly visit to Lakeside Café and during the summer months you will often find my children and I at Lake Anne exploring, playing in the fountain, and ending our day with ice cream cones from Antonio's popular and ever busy café.


Lakeside Café
1641 Washington Plaza
Reston, VA
703.437.8662
Breakfast, lunch and dinner, open 7 days per week. Featuring Central American and American specialties. Located inside Lakeside Pharmacy. Lakeside terrace seating available.
Open -
Monday to Friday 9 AM to 6 PM
Saturday 9AM to 6PM
Sunday 9AM to 5 PM

Tomorrow afternoon in BRK: Eating A Rainbow- Yellow: Antonio and Isabel's Platanos Fritos. So good. So easy.

Robin Sue

Memorial Day: Make Jam!

The rain has begun falling here on this Memorial Day Weekend. Typical. I think it has rained every (almost) Memorial Day of my life and 16 years ago I choose to get married on Memorial Day Weekend- an outdoor wedding in New Jersey. What was I thinking? But low and behold we had a gorgeous and perfect day. A humid free, 78 degree, and sunny day. The NJ State Bird- the mosquito even cooperated and stayed away.


This Memorial Day Weekend I decided to make Strawberry Freezer Jam for Himself since it is one of his favorites. I made a huge batch, enough to share with friends as well. I simply followed the recipe on the Ball Fruit Pectin packet.


I could have done this in the food processor but I was in a power tool kind of mood. I pureed 8 pounds of washed and hulled strawberries, added 3 cups of sugar, and 2 packets of Ball Fruit Pectin.


The color was bright and radiant! Ball also sells small 8 ounce plastic containers with screw on tops especially made for freezer jam. I filled ten for friends and two more huge containers for us. Each container was delivered to some neighbors with American Flags to jazz up the neighborhood for Memorial Day. This is an easy and delicious little task that is definitely tops in the instant gratification category.


We love this jam on toast, waffles, pancakes, and ice cream.

Enjoy your Monday off and this video of Andrea Bocelli singing a lullaby to Elmo.

Robin Sue

Sharing a Garden Project

It is the little things in life that bring me joy. This time it was a garden project my neighbor Dick and I completed together. Dick lost his wife Nancy just before I moved into the neighborhood so I never got the pleasure of meeting her but I can see by their yard and gardens what a wonderful gardener she was. Last week Dick had suggested to me that I could place some plant containers on the cement easement in front of my home. Here is what it looked like before Dick and I worked our magic to liven up that drab area.


The side walk was badly stained and the area was boring. I do have a pretty flower bed on the inside of the sidewalk but the outer side needed some attention. Dick offered to help me beautify this area.


Dick was in front of my house 8:30 am Saturday morning and while he power-washed the sidewalk, I prepared the soil for the two half whisky barrels I had purchased at a local nursery. I chose a poly container over the real ones as I hoped they will last longer and hold up to the abuse the trash men may inflict on them.


You can see how my sidewalk is sparkling after a little TLC and some elbow grease.


We then drove to Nancy's graveside to thin some of the plants in the garden surrounding her grave stone. The garden that Dick had designed was breath-taking. There was even a small bird house. We thinned a few plants like salvia, lambs ear, iris, and another plant I could not name to be placed in the planter containers. This was a somber visit for each of us. I finally got to meet Nancy as Dick had placed her pictures around the stone. The verses on the stone were lovely and the garden added such beauty and peace. On the way back to my house Dick pulled into a nursery where he was quite the celebrity and let me pick out more plants to enhance the ones we choose from Nancy's grave. Forget diamonds, take me to a nursery and let me pick whatever plants I want! I picked zinnias, hens and chicks, dusty miller, and geraniums.


See how nice the area looks now? For the soil I used Mel's Mix which is one part vermiculite, one part peat moss, and one part compost. I had also placed about 4 inches of pebbles in the bottom of each barrel and drilled holes in the sides (at the bottom) to assist with drainage.


We are both very pleased with how our project turned out. We have even had offers from other neighbors for our services! The other little thing I enjoyed from this project is spending time with and getting to know a neighbor.

Share Your Next Garden Project with a Friend or Neighbor.

Happy Memorial Day Weekend. Remember those military men and women who have gone before us, fought our battles and other's, sacrificed everything, and made our country a land of liberty. We also take this time to remember friends and loved ones who have passed. Cherish the good times, forgive the rest.

Robin Sue

All About Chocolate Covered Strawberries

The Chocolate Covered Strawberry is hands down my favorite dessert. Back in high school, the boy across the street wanted me to drive him to school each day. I really did not want to be bothered until he said he would pay me in chocolate covered strawberries. That quickly got my attention and I agreed. Dang how did he know? My children know that this is a favorite and have been warned that if I do not find chocolate covered strawberries in heaven when I die, I will come back and do a big grocery shopping before returning back to heaven. So that I could start my own business up there, you know.

PREPARING YOUR STRAWBERRIES
The trick to successfully covering strawberries in chocolate is to purchase the freshest strawberries without defects, be sure they are at room temperature before dipping, and must be completely dried as well. Any moisture on the strawberries will cause your chocolate to seize nor will the chocolate adhere to the strawberry very well. I gently wash my berries and pour them out over a towel then individually dry each one with a dry paper towel.

TEMPERING YOUR CHOCOLATE


Carefully temper your chocolate and do not scorch it or the taste will be ruined. Also do not get the chocolate too hot or it will bloom- that means forming white streaks on the chocolate. It is best to temper your chocolate over a double boiler to control the amount of heat applied. Think low and slow. Plus do not get steam into your chocolate. Your chocolate must be in uniform sized pieces to ensure even melting. Melt it in small batches always adding more chocolate until you have the desired amount. Remove from heat and place the pan on a towel to dry up the water on the bottom. Remember- no water near your melted chocolate.

DIPPING YOUR STRAWBERRIES


Hold the strawberry carefully by the leaves and dip into the tempered chocolate. Gently shake excess chocolate off the berry. Place your dipped strawberries on waxed paper to set.

DECORATING YOUR STRAWBERRIES


Next, temper some white chocolate, just a small amount to decorate the berries. Place the tempered white chocolate in a cup and dip a fork into it. In a circular motion swirl the fork very quickly over the berries to make pretty designs. Continue until you have the desired effect. Another idea which needs to be done before the milk or dark chocolate is set, is sprinkle the strawberries with shredded coconut, chopped nuts, mini chocolate chips, or toffee bits. Use your imagination with this!

STORING YOUR STRAWBERRIES


Leave your strawberries out at room temperature until they are set. It is best to make these right before the event in which you are serving them. They do not do well over night as the strawberry usually dehydrates, giving off moisture, and shrinking away from the chocolate. I place mine on a tray and cover, but not seal, with waxed paper until I am ready to serve them at my event. Leftovers can be stored loosely covered in the refrigerator but will not be very presentable. If you live in a very hot and humid area, you will need to store your berries, for a short time, in the refrigerator, loosely covered until your event.

WHAT TO DO WITH LEFTOVER CHOCOLATE


Make bark! No matter how much chocolate I have leftover I like to spread it out over waxed paper to about 1/4 in thickness and sprinkle with various ingredients. This time I made red, white, and blue bark by topping the tempered chocolate with wild dried blueberries, dried cranberries, shredded coconut, and drizzled with white chocolate. Perfect for Memorial Day Weekend! I also poured out the leftover white chocolate and topped it with chopped up Peppermint Patties. Verra nice.

These Chocolate Covered Strawberries were for my neighbor's 40th birthday party last night. And secretly and selfishly for my birthday today!

Robin Sue

How to Get A Dinner Party Together In A Very Short Time

I had a garden project the morning of my Supper Club Party that took more time than I thought, therefore leaving me with very little time to get my act together for this party. Oh and look at the time. My guests were to arrive by 6:30 pm. Thank goodness I had my grocery shopping done! Here is how I did it...


1. Set your table first and foremost. If your dinner falls apart while cooking at least you have a lovely table setting on which to eat Pizza Delivery. Use what you have at home to decorate your table. I found old blue tiles in the garage that matched the blue and yellow theme. I did purchase some Sunflowers but I could have easily used some blooms from my garden. Pretty paper napkins can also add color to a drab table setting.


2. Enlist the help of others. Himself was a huge help to me by running out for ice and depleted ingredients, setting up the bar, and cleaning up the house. Plus he made for a very handsome Sam and can sing better than Pierce Brosnan anyday. My brother and I have assisted each other for party prep in the past as well. This makes for a more relaxing time. Beat to quarters, all hands on deck I say.


3. Cut Corners. Go to plan B, 86 your original plan, compromise, think fast or whatever you want to call a change-up. For example, Kataifi is supposed to be rolled bundles of the shredded phyllo dough stuffed with the nut mixture, but in my lack of time I had to go to plan B; layer the Kataifi dough. I took the entire package of Kataifi and placed in it in a bowl and poured the 1/2 pound of melted butter over it, tossed well to coat, and placed half in my baking dish. Topped that layer with the nut mixture then covered the nuts with the remaining half of the Kataifi dough. This was very quick and easy and gave me extra time to get that blue eye shadow on my eyes. Kataifi can be hard to find but I was able to obtain some from an Iranian Market called Assal. That name does make me chuckle.


Try to remember that entertaining is about the guests, not the cleanliness of your home, the perfection of your food or table setting, nor your outfit-it helps but should not be the main focus. As long as your guests are comfortable, well fed, and entertained with good company and outlandish tales, you will be ensured to have a successful time.

Other Posts on Entertaining:
How to Entertain More Often
The 10 Commandments or Hors d'oeuvres
Getting Ready For the Party
Potluck Pet Peeves

Robin Sue

Mamma Mia! Greek Supper Club

This really should be titled "How to Prep for a Dinner Party in Less Than 4 Hours." But "Mamma Mia" "When All Is Said And Done" "The Winner Takes It All," I got it all done in the nick of time. This Supper Club theme was Mamma Mia! We donned ABBA style outfits (blue and green eye shadow) and enjoyed Greek fare, all recipes supplied by fellow food blogger Peter Minakis. Every single dish was excellent.


Here we are in the BRK enjoying the appetizers- Baked Feta- which we could not leave alone and Shrimp with Capers and Dill. The sauce on the shrimp was perfect for dipping the endless bowl of bread. We also sipped Fruity Party Drink by Metaxa.


Can you figure out which guy dressed like Sam, Bill, or Harry?


After enjoying the Baked Feta prepared by Rindy and the Shrimp by Sabrina, we moved on to a feast of Pastitsio put together by me and Green Bean and Cherry Tomato Salad brought by Laurie, both exquisite dishes.


Following this delectable dinner we savored Kataifi a Baklava type dessert. The combination of walnuts, pistachio, and almonds swimming in a lemon and cinnamon enhanced honey syrup topped off our night. Of course we had to have a shot of Ouzo together as well.


Thanks to all of my quests, Himself, and Peter for making this such a great time. Oh and thank goodness for ABBA- they rock!

Check out Peter's website, Kalofagas for more delicious Greek recipes. Also, go on over and see what Rindy and Sabrina had to say about the night.

Other Supper Club Menus:
Gourmet Club Pork Tenderloin
Supper Club: Western Style
Supper Club: Irish Theme

Tomorrow in BRK:
Why my Kataifi looks different from Peter's.

Robin Sue

Rainbow Cupcakes

So when it came time for our school's bake sale a week ago, I thought Rainbow Cupcakes would be fun for a change. I was right, they were the first ones to go because children cannot resist color and lots of it. They even beat out the luscious chocolate cupcakes I made. It is Rainbow Cupcakes from now on!


This is simple to do by dividing the batter equally among six small bowls- I used yellow cake mix for deeper hues. Color each bowl of batter a different color. I made- red, orange, yellow, green, blue, and purple.


Layer colored batter in the order of a rainbow's colors into cupcake liners and bake according to the package directions. Remember the order? ROY G. BIV: red, orange, yellow, green, blue, indigo (I skipped this one), and violet.


I wanted the frosting to go in a swirl of rainbow colors too so I used a technique Ma taught me years ago from her cake decorating classes. To get your frosting to go on in a swirl of color, dye regular buttercream frosting into three separate colors; I used pink, blue, and yellow.


Unfortunately I did not have jewel toned frosting colors to match the cupcakes, so I did mix jewel tones with pastels. Alert Stacy and Clinton. This did bother me a little at first but one can't cry over cupcakes now can they? Place spoonfuls of each color side by side in a pastry bag working your way to the top of the bag. It is easier if you turn the bag inside out like you do when putting on pantyhose- at least for you ladies- and working your way up. Once the frosting is piped on your cupcakes, you will notice other colors like green, purple, and orange.


Starting at 12 o'clock on the outer edge of each cupcake and using constant pressure on the pastry bag, pipe frosting clockwise for three rotations, working your way toward the center ending in a little peak.


At the bake sale we placed each cupcake in a 9 ounce plastic punch cup and invited the children to decorate the cupcakes they had purchased. The cups caught all spills, and let me say there were some big spills. The decorated cupcakes were then placed in cellophane party bags and tied with a pretty ribbon for transporting home.


I can't wait to find an excuse to make these again. They brought smiles to many little faces.



For more Cupcake Videos see my Big Red Kitchen Youtube Channel

Related Posts:
Buttercream Frosting
Soft Pretzel Samoas
Little Peach Cakes

My children's play is tonight!!! I can not wait to see them but I think I will be a little nervous too. Gulp.

Have a grand weekend filled with lingering, delicious meals. I think I will sleep! Also a big fat Happy Mother's Day too!

Robin Sue