Hey hey! I’m hot-footing it all across the interwebs this week–check out my post on how I started running (twice!) on Bridget’s awesome blog Pounding Pavement and Plants!
I think I’ve discovered my vegetable nemesis. Ladies and gentlemen, meet the not-so-humble breadfruit:
This vegetable just will not let me be. It haunts me and taunts me and very rudely gives me the vegetable finger, no matter what weaponry I throw at it. We have a history of military squirmishes. I believe you could well call it a full-blown war at this stage.
Battle Number 1 (Fall campaign 2008) took the form of traditional Puerto Rican breadfruit tostones (fried slices of breadfruit). It may not have been ripe enough, or maybe it was too ripe. I also think I sliced it in the wrong direction. The tostones lacked both the requisite crispy exterior and the creamy smooth interior. Breadfruit 1, Laura 0.
Battle Number 2 (Spring campaign 2009) took the form of curried coconutty breadfruit. I dutifully wrote down the directions from a coworker and stuck faithfully to the recipe. The breadfruit stuck faithfully to the pan. It tasted like Elmer’s glue paste with a sprinkle of bitter. Breadfruit 2, Laura 0.
Battle Number 3 (Summer campaign 2010) took the form of a breadfruit salad that I tried to copy from my neighbor. Mr. L raved about the neighbor’s delicious breadfruit salad, which was done much like a standard potato salad (mayo, onion, canned vegetable). I should have known that I had no business dealing with 1) canned vegetables and 2) mayo-based salads because I just don’t do either. I boiled the beast breadfruit, dressed the beast breadfruit, and (almost) bawled at the beast breadfruit’s refusal to pick up ANY kind of flavor (other than bitter). Breadfruit 3, Laura 0.
Needless to say, this frustrates me and keeps me up at night. Why is it so hard to judge its ripeness? Why is its texture/flavor combo so temperamental? How can I tell what each particular breadfruit is best suited for? Was breadfruit put on this earth to drive me crazy?
I’m not capitulating. I’m not giving up. Aw, hells no. I’m gonna beat up on that breadfruit like I’ve wailed on caraili (bitter gourd) before. For heaven’s sake, I am Puerto Rican. I should be able to tame a damn breadfruit in my sleep.
So on Tuesday, Battle Number 4 took place. I armed myself with my weaponry:
- Saltfish for me/veggie mince meat for him
- Trini seasonings (Scotch Bonnet peppers, seasoning peppers, chive/green onion, garlic, thyme, green seasoning mix)
- Olives (which I didn’t end up using)
I worked some magic by stewing the above while I boiled the breadfruit into submission, then mashed it up with some sauteed onion, garlic, and herbs of the above varieties. I then plonked the fish/meat down and covered with the mashed breadfruit to make a tropical (aka more feisty) version of a shepherd’s pie. I shoved it all into the oven, crossed my fingers that it would turn out and that my oven would not turn against me, and prepared for the worst.
This is what emerged from the oven:
And this is what landed on my plate:
I held my breath and crossed my fingers before tasting it. Guess what? It rocked! The breadfruit layer was not bitter at all and it actually took on the flavor of the bucketload of seasoning I put on it. The bottom later of saltfish melded very nicely with the breadfruit and, with the bonus of a slightly crisped top, the combination worked really, really well. The Mr. very much liked his vegetable mince version, too, which was seasoned the same way as my saltfish.
I really, really can’t wait to make this again. I will not go nipping breadfruits from branches along the side of the road, no matter how tempting, to make this again. I solemnly swear. I don’t fight dirty like that.
Final verdict on Battle Four? I win!! I therefore take the liberty of pronouncing this last battle the only battle that really matters in the outcome of our war, and declare myself winner.