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french watercress soup

If your watercress came in a bunch from the market, simply slice through the bunch above the tie. Any potato will do. I shall buy watercress at the market on Thursday and make your soup. This looks divine! What a great color! Watercress is one of those ingredients I love at restaurants, but don’t think to purchase and bring home. Return the soup to the … Garlic croutons would be nice, as would cubes of crisp bacon. The traditional soup is thickened with potatoes; this is thickened with zucchini. (And this is from the only French person that insists on having his coffee with dessert, which is unusual in France as well.). Watercress is good for you and French watercress soup is absolutely delicious. I feel inspired to make some watercress soup Lins x. UK/NZ/Aus also call the US appetiser the entrée and the US entrée the main course. seems to rob them of flavour. Watercress…something to think about and act on more often. Many translated example sentences containing "watercress soup" – French-English dictionary and search engine for French translations. There is no such animal. PLEASE NOTE: this soup is WW friendly, even though it is not titled or categorized as such. The great thing about simple soups like this watercress soup, is that you can customize it with toppings, to take it in a variety of directions. Pour into saucepan and heat slowly, stirring. Yum. Thanks for the idea of using goat milk yogurt! My only question is to ask the name & pattern of your soup bowls. Merci! Add the onion, season with salt and pepper, and cook over medium heat, stirring frequently until the onion is translucent, about 5 to 6 minutes. Bring a 4-qt. Melt the butter in a large saucepan over a low heat. Thank you Jillian for this book recommendation (and David for the recipe but I knew it and just wish I could get watercress here in Milan but it’s pretty unknown! Repeat. “Ah bon?” he replied, having a moment believing that we did that. delicious creamy french watercress soup 1 tbsp coconut oil 1 onion roughly chopped 2 leeks sliced (include as much of the dark green part as you can) Or you can just serve it as it, with a selection of cheeses (that you might have leftover from guests the night before), and some good bread. I will pin this to Pinterest and will make. So excited to try this simple, but yummy-sounding watercress soup recipe! Watercress soup is a French classic. Fights cancer (if you smoke it turns the cancerous parts of smoking into waste), and helps fight infections just like an antibiotic. This is a soup with comforting flavor and takes just 15 minutes to make. Blend the soup and return to a clean pot. I wonder if it’s due to people’s taste moving towards blander/sweeter foods? In the 1950s, my parents would go to small flowing streams in the woods of western Pennsylvania and gather their own! English Watercress Soup - simple and fresh ingredients, and made to an old Hampshire recipe.....served in an old Mason's soup bowl; the pattern is called Friarwood. It makes it easier to decorate the soup with a pretty swirl of cream just before serving. La soupe in parts of France refers to dinner (or supper), and soup is indeed a popular, family style meal in France, especially if served with bits and ends of cheese, charcuterie, and some good bread alongside. Meantime thanks for the video suggestion! The addition of peas seems like a great idea. Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted. It’s your call. Perfect for a cold last day of February! Harris Teeter here in the south have started to stock Amish butter. fresh lemon juice New potatoes are most flavorful, and tenderest, so if you can find them that might be my first choice. https://www.jamieoliver.com/recipes/vegetables-recipes/watercress-soup They may taste robust, but watercress leaves are surprisingly delicate, and long cooking of the kind recommended by Delia Smith and Jane Grigson (35 minutes apiece!) With regards to salad after a meal, I didn’t know anyone that did this in the UK, until I started dating my boyfriend. I cooked up an onion with a big knob of butter until soft, added a few potatoes and simmered until the potatoes were tender. They see very elegant & I love the style. Watercress soup is gentle on the digestive system, will help to energise you and aid the body’s recovery from illness.” Sarah Lumley, Nutritionist, Breast Cancer Haven. And then, I dive into the cheeses…. I’m for the ‘salad before or with the main course’, it’s a personal thing but generally, in Switzerland where I come from, it’s a ‘starter’ and often ordered as an ‘entrée’. In the winter, I move from leafy salads to winter greens, like Belgian endive, escarole, frisée, and peppery watercress. Ah the perfect fresh green spring is coming, color. Nuts or seeds, like pumpkin seeds, add a good crunch sprinkled over the top with a drizzle of olive or pumpkin seed oil. salt 1 egg yolk. It would be nice to make our cafés at the same time. Anne. 3. ), Thank you so much for the info. Watercress here in NZ used to have a great bite, as did radishes, and now neither of them do. Add the watercress, potato, shallot, tarragon, salt and pepper. Sounds really good. You can use all the leaves and tender stems, but any stems that feel especially tough and woody, don’t use. How I envy u. This is something I don’t think I’ll ever give up. It sounds like the French serve what we call side salads in America for a course, rather than a “meal salad”. butter, melted 1 1/4 tsp. However, this time, before making the puree, stir in the watercress … Even now a lot of restaurants still refer to it as a side salad in the UK and it will always come with the main course. This way you won’t have to worry about preparing dinner for one night of the week. I’M looking for a good one. Whoa. ), it’s on my Kindle now! I’m American, but having lived in Paris for years with my French husband, I have definitely converted to preferring my salad after the main course. A large bunch of watercress, stalks included (about 400g) 20g butter And as we all know, when life gives you lots of watercress, you make soup. Chop roughly and add the watercress to the mix. Thank you for Cook the onions: In a large pot, heat the butter until frothy, then cook the onions over medium heat … Pellivuyt still makes them and they are available new, although somewhat expensive. Thanks for yummy recipe. The reason? If it’s loose, cut off the thick bottom part of the stems — no need to separate each leaf, as the thinner stems can be blended into the soup. Hmm, I think I’ll go buy some and make both. Hi David. Chinese restaurants would stir in some scrambled eggs after pureeing, similar to egg drop soup. Yes, if you look at the sidebar, you’ll see a list of Categories, and post (including non-recipe posts) are organized there. Raymond Blanc goes for four minutes, Rowley Leigh a mere two, but swiftest of all is Denis Cotter in his book Wild Garlic, Gooseberries and Me, blanching them separately then plunging the… Reduce heat to medium and simmer for 20 minutes, until the potato is very tender. A comfort soup, with zucchini instead of potatoes thus starch free, very tasty with the characteristic flavors of watercress and turmeric. I’ve been in France for almost a month now and have been working my way through as many cheeses as possible. What makes it even worse is that I lived in Paris for a yr. & a half. We are in soup mode @ taste2taste especially with the recent snow in NY and rain in London. However, I wish my husband would drink coffee with dessert. Look up the benefits. I used a fairly young russet potato in the soup pictured on this page — peel removed, of course. (Curiously, we call the main course the entrée in America, whereas in France, the entrée is the first course – or the “entry” into the meal.) Especially since I’ve read seriousscientific/nutrition study that posit that it’s the most nutrient-dense green veggie–more than kale, broccoli, etc.! It looks delicious, and I’m in love with the color. There are some exceptions; gut-busters like Hachis Parmentier (meat pie with mashed potato topping), and Brandade (salt cod puree), are often served with a salade verte, a few leaves of lettuce in a mustardy dressing. :). Learn how your comment data is processed. Drain and place watercress in a bowl of ice water; let sit for 1 minute. onion 1 c. milk 2 tbsp. Feb 2, 2016 - A peppery French soup with lively watercress and potatoes blended into a smooth bowlful of deliciousness. Recipe by: KitchenAid. Place the watercress soup in your fridge. The soup looks very good, of course, but I mostly love how you said you had “a nice dinner in my kitchen.” That sounds so lovely and homey. We always had the salad after the main course, it’s a great palate cleanser and makes room for cheese! But most of the time, the salad arrives after the plat principal. Add the spinach and cook for 1-2 minutes, or until wilted. Wash the watercress carefully: Immerse it in a basin of water, then spin dry in the salad spinner. Glad I found this recipe. salt and freshly ground black pepper Your recipe calls for a shallot. 1 bunch watercress (3/4 pound; 330 grams) But I was impressed by your words about watercress soup, no doubt I will soon be her experience, and I’ll tell you my opinion, Hi, David u have no idea how fortunate ur to be able to get good to excellent baguettes every day. Reminds of French butter. Add the lemon juice. As for shallots, I deal with them the same as onions — snap off a couple outer layers, then chop up the interior. I love this soup. Those are really enjoyable and it would be nice to be able to filter your posts to look at them rather than pressing next page again and again. Well, whatever. Back in the time of huge, splendid, many course dinners, the main course would sometimes arrive with a grand flourish and was called the entree. If you’re in NZ, Gavrielle, and you think radishes don’t have enough flavor, you’re welcome to raid the ones in my garden. ground nutmeg 3/4 tsp. Plus some bits of chopped shrimp, glass noodles and diced tofu. I remember about twenty or so years ago, going to a “European style” restaurant in New York, and there was a note on the menu above the salad course, suggesting that you order it “after your meal, as a palate-cleanser.” It was funny that they made a point of that but perhaps nowadays, it might seem a little less “exotic”? I added peas to give it some extra body and to bolster the color, but you can leave them out if you wish. Turn off the heat and add the watercress and peas, stirring a few times to wilt the cress. (Pureeing hot soup in a traditional blender will cause it to overflow, so wait until the soup is tepid.). They don’t have a name or pattern as they are vintage café au lait bowls. Hot or Cold. Thank you… Let me cry over my memories. crème fraîche or heavy cream. That’s true. I had picked up a big bunch of watercress at the market and carefully washed it all in preparation for an after-dinner salad with the cheeses I’d selected for the night. Instead it depends on coaxing flavor out of the few ingredients that you have. Such a beautiful color, and pea soup is always welcome in my house. On a whim I buy watercress for no reason and not knowing what to do with it. Very talked about was the simple salad served after dinner and then the cheese cart rolled around. A friend who used to live in Paris was visiting last week and I invited her to dinner. être dans la purée, être dans le pétrin (fig.) It really is the best lunch with a great baguette and my favorite dessert! I remember Romain being very surprised when I told him that Americans usually ate cheese before a meal, with the apéritif. Old memories. mmm, I have been eating watercress quite a bit last year and this recipe sounds and looks so so interesting. It is pretty chilly in Oregon right now and I just want to cuddle up on my couch with a bowl of this beautiful green soup and a crusty baguette. The modern cook’s guide to producing fabulous French food the easy way. saucepan of water to a boil and add watercress; cook until bright green and wilted, about 3 minutes. Every spring we gather wild water cress along the streams in our area, and it would be perfect to make the soup & serve it in your bowls. It will be a deep bright green. Whatever the reason, it’s really annoying. It’s a thick nourishing soup loaded with peppery greens and creamy potatoes. thanks. 1 shallot I just finished reading Dan Jurafsky’s ‘The Language of Food’, and there is an entire section (fittingly called Entree) on the evolution of food language. I had a lovely meal in the country outside of Florence, Italy twenty years ago that ended with a salad. Looks nice and everyone swirls it in their own way or eats the ‘dump’ on its own before going over to the soup. I will try your cress soup. Puree the soup using an immersion blender, or wait until the soup is lukewarm and puree until smooth in a blender. Also, after reading this, I am craving le beurre bretagne enough to book a one-way ticket to France! I hope that will be coming up soon. Ah I love the color on this. The idea with the added peas is genius; I very often ‘throw together’ a soup (I call them ‘fridge cleaners’) and I add a table spoon full of Greek yoghurt or fromage blanc or sour milk (in Switzie) right in the middle of the filled bol. Something to think about for your next page update :). I’ve been making a similar version for the past few summers, served cold. https://www.washingtonpost.com/recipes/watercress-soup/16262 I’ve never been good a processing shallots, stymied by the skin. Chopped Vegetable Salad with Lemon-Garlic Dressing, Holiday Gift Guide: Bringing France to You and Others, « Arroz con pollo: Spanish Chicken with rice. In my state of health it’s worth a try – it’s also delicious. Talking of watercress she says ‘they reckon it is a good thing to eat in the spring. Speaking of wonderful French butter, is there any butter in the states comparable to French butter ?? And completely vegan. I’m contemplating a fridge lookover right now; you made me hungry. I get them at antique stores and flea markets in France, although they are hard to find nowadays. Let simmer until the zucchinis and apple are soft. Simple foods with a couple of ingredients…I made leek and potato soup the other night, just those two vegetables, a little garlic and milk – cozy and satisfying on a winter evening. Increase the heat to high, add the watercress and a pinch of salt, cover with a lid and cook for 30 seconds. And then at that very moment you write this blog post. Big 2lb chunk you can divide and freeze. They’re both so bland I’ve given up buying them. I liked it with a swirl of goat milk yogurt and chopped chives. His Mum used to cook dinner and after we’d eaten a salad of green leaves, spring onions and cucumber slathered in homemade dijon mustard based dressing would come out. Btw done soup but used spinach instead of watercress. Omg!been there in the 80’s. I read recently that there is a reason Americans call the main course the entree. But I gotta say, I’m a fan of soup for lunch as well, especially in the winter when I need something to warm me up. I get that same craving after having been away from France for a few weeks – great crusty baguette, cheese and the best saucissons. Then I grabbed handfuls of my well-washed watercress to the pot and stirred them in, letting them wilt. (In France, the are around €8-9 each, in the U.S., they are $20. Transfer the soup to a food processor and blitz until smooth. It’s soooo simple and so truly amazing! Does it matter what kind of potato it is? This soup being the Vegan 15 Minute Watercress Soup. Watercress soup is a soup prepared using the leaf vegetable watercress as a primary ingredient. You can also freeze the soup once it’s cool and done. Just ate an amazing saucisson de canard fumé with lunch. The after-dinner salad in France isn’t usually a complicated affair with tomatoes, eggs, croutons, and all other sorts of other things tossed in with it: it’s often a nice bowl of leafy greens with a punchy dressing. Peel and dice the shallot. I have some frozen peas, crème fraîche and some great cheeses left over from a dinner party Sunday evening. Make sure you consume the soup within a couple of days while it’s still fresh. Reheat gently just before serving. But – oops! 2 tsp. Bring the broth or water to a boil. When poked with a paring knife, the knife should meet no resistance. French; watercress soup: soupe de cresson: almond soup: soupe aux amandes: asparagus in watercress sauce: asperges sauce cresson: be in the soup (fig.) 3 cups (3/4 liter) homemade chicken broth, vegetable broth or water Since we get watercress year-round here in Thailand this would be something that I could put on my restaurant menu. Watercress Soup (Soupe au Cresson) A deliciously French soup using fresh watercress, which is not only packed with vitamins but has a particularly gorgeous flavour – even a bit cheesy! I really love your recipes, blog, & books. And full of vitamins and antioxidants. If you want a creamier soup, blend a few tablespoons of heavy cream or creme fraiche into the soup in step 3. It’s delicious and now over 10 years later I always serve a salad after our main course – even though people think it’s strange. I know when I go away, the first thing I do when I get back is to go to a bakery, buy a fresh, crunchy baguette, slice it wide open, smear it with lots of salted butter from Brittany, and eat that. Watercress soup is very quick to prepare and is delicious both hot and chilled. In the big pot, heat a little olive oil, then cook the zucchinis, onion, apple and garlic on high until the onions are translucent. Instead it depends on coaxing flavor out of the few ingredients that you have. This is one of the rare recipes where I prefer heavy cream to crème fraîche. Required fields are marked *. Use the leaves from one bunch of watercress. I am from Winston-Salem, N.C. and we had a lovely French Restaurant in the 60″s….La Chaudiere. Remove the watercress stems. This soup looks scrumptious. Ever bind/thicken the soup with rice blended in instead of potatoes? Though I’ve spent my entire adult life in California, I still prefer my salad after the entree. Add the potato and onion, stirring to coat … I love this kind of regional food history, thank you! My New Years resolution is to eat more vegetables and eat ones I would not have tried in the past. I did throw a curveball into the mix, adding a handful of frozen green peas to give it some extra body and color. Additional ingredients used can include vegetables such as potato, leeks, spinach, celery and turnips, cheese, butter, lemon juice, salt and pepper. Storage: The soup will keep for up to three or four days in the refrigerator. This one brought back a happy memory of my mother who absolutely loved watercress salad and soup. This is the way I make all green soups, from the first nettle soup in early spring, sorrel soup, chervil soup and others to the kale soup in winter, the last vegetable in my garden. Sweetest butter I have tried here in the US. If it’s loose, cut off the thick bottom part of the stems — no need to separate each leaf, as the thinner stems can be blended into the soup. Perfect for winter! The sweating process will convert the natural starches present in the onion into sugars, enhancing the flavour of the soup. But I love salad too much to wait until I’m already pretty ‘full’ – so I suffer (very slightly) in silence when eating out and get my fill again when at home. Merci, David! Repeat. Richard Grausman created his lighter version of the classic French watercress soup in his book, At Home With The French Classics. THIS LOW-CALORIE variation of the classic watercress soup uses zucchini in place of potatoes. If your watercress came in a bunch from the market, simply slice through the bunch above the tie. Enjoy with cheese toast or a ham and cheese tartine and this is one of the quickest … 1 medium potato Could we see a video of how you deal with this delicious but troublesome item? I live now in F for 8 yrs and have yet to get used to the salad ‘after’…. 2. And let me tell you, it’s nice to open the refrigerator and find a pot of soup that I can dip into, rewarm a bowl for myself, and spoon up for a satisfying meal. Watercress has tons of flavor, for example, so keeping it … Like trips, musings on Paris, etc. milt. Thank you for the recipe, it sounds good as well as being beautiful. In a Dutch oven or soup pot, melt the butter. I always like to serve guests who don’t live here certain French cheeses, like Brie de Meaux or a raw milk Saint-Nectaire, which are hard to get outside of France, and I know they miss them when they are not here. BIA makes a similar bowl, which has scalloped sides, and are less-costly. You can garnish this soup in any number of ways, a few I mentioned in the post – from a spoonful of yogurt or cream swirled over the top with fresh herbs, to a handful of seeds or bits of crumbled bacon strewn over the top. Storage of the watercress soup. Sauté onion and zucchini in olive oil, add watercress stems and … People there were so thrilled that they could grow lettuce year-round that they wanted to show it off! She use to cook this. I in turn adapted his recipe somewhat. Add the onion and sweat gently for 3–5 minutes until softened and translucent. Now, it’s not a huge departure from what we normally do here at Salted Mint. Add the cream. In UK it’s the typical ‘side salad’ which I was fine with. Very simple and can be made very tasty. My Italian-American family always had it after dinner. Delia's Watercress and Potato Soup recipe. Watercrest is very healthy. I’ve heard the salad before dinner tradition started in California. Then, add the stock, it shall cover the vegetables. Dorothy Hartley’s 'Food in England' (one of my cookery bibles). I’ve made Julia’s watercress soup many times, and I like the addition of the peas for color and sweetness. The quantities below are for two people. I find that by mashing the potatoes first, you get a particularly nice Reminds me somewhat of the Leek and Potato soup that I make. I absolutely love watercress, so I will have to make it. I love that you compared the use of the word entree in French and English. 1. You can use an onion instead if you like. Yes, Kerrygold is really good butter an available at many supermarkets and Trader Joe’s. Once the soup is pureed, rewarm the soup in the pot, season with salt and pepper, and serve. Still remember the cheeses! My Frenchman typically dumps in what I consider to be WAY too much crème fraîche, so this is a great dairy alternative. My mom makes a Chinese watercress soup with pork bones. But in my experience, the younger the better. Thanks for the inspiration and this fresh way to use it. Serves 2. the post! Clean the watercress well in a couple of changes of cold water to make sure there’s no grit. Simple Watercress Soup No reviews 25 min. No spice needed, as the watercress is quite piquant on its own — but if you like you can add some chopped fresh herbs just before bringing the soup to the table. Combine all ingredients in blender and blend for 1 minute, until smooth. FRENCH WATERCRESS SOUP : 1 bunch watercress, washed 1 c. chicken broth 1 sm. Looks good and I’ve never done anything with watercress before. Add the water and diced potato and cook, partially covered, until the potato cubes are tender, about 10 minutes. 1 pinch dried tarragon xo, Hey David, your website has a tab to look at all your older recipes, but is there a way to look at an archive of your non-recipe entries? Watercress has tons of flavor, for example, so keeping it simple highlights that vibrant green color and zesty flavor of the cress. Now, if only I had some nice French bread to go with it…. I’ve never been in that fortunate circumstance where I have too much watercress, but if I were this would be the way to celebrate. Peel and cube the potato. It can be frozen for up to two months. They prophesy it purifies the blood’. Growing up, we would often have watercress sandwiches on good homemade bread with LOTS of butter, sprinkled with salt and served at teatime by my English/Yankee mother, a tradition I continue. Add a swirl or drizzle of heavy cream to each bowl, or set a bowl or pitcher of extra cream on the table. It does seem like a nice way to finish off! sugar 1 tsp. 2 tbsp. Not really. Even Lindsey Bareham's quarter of an hourseems a crime. What a good idea to add peas! David, what salted butter do you reccomend here in France.? Watercress soup is one of those great soups, like a lot of French dishes, that don’t necessarily require a lot of ingredients. A delicious watercress, onion and potato soup perfect as a starter or winter warmer for the colder months. Great memories with this soup and my grandma. Ah good memories! And this Potage au Cresson (French for Watercress Soup recipe) is not an exception. Thank you for your recipe. Feb 4, 2016 - Wefood : A peppery French soup with lively watercress and potatoes blended into a smooth bowlful of deliciousness. 4. Taste and adjust the seasonings. Than you so much for your inspiration and lovely work. Wash the watercress carefully: Immerse it in a basin of water, then spin dry in the salad spinner. extrememly serendipitous. This site uses Akismet to reduce spam. They’re so incredibly peppery that I can’t eat them raw, and this is coming from someone who eats gojuchang like it’s ketchup. In the end, I was rewarded with a nice, colorful pot of soup, which made the perfect lunch along with some of the leftover cheeses I had after our dinner, as well as slices of baguette. – I’d forgotten to serve the watercress salad. For a larger crowd, double or triple the recipe. Thanks! It may be prepared as a cream soup or as a broth/stock-based soup using vegetable or chicken stock. Here where I live in sarasota,fl. I highly recommend it to anyone interested in food, or linguistics, or both! I’ll never forget it and tasted dishes (and drinks) I’d never heard of — fried stuffed squash blossoms, grappa, rosemary sorbet served in a little thimble sized crock…the meal seemed to last forever. In fact I love eating vegetables significantly as an addition to the food and not a basic meal. Hi David, I love your post -it really captures how special a bowl of home made soup is & what it can do for your soul! Cake apéritif aux olives, lardons et pistaches, Salade d’épinards aux fraises et pignons de pin, Salade d’épinards aux oeufs et oignons rouges, Tagine de poulet aux pruneaux et aux amandes, Orecchiette aux petits pois et jambon de pays, Pâtes aux tomates fraîches, mozzarella et basilic, Crumble d’été aux prunes, pêches et cassis, Fraises au basilic et vinaigre balsamique, Pêches caramélisées aux figues et pignons de pin, Confiture aux fraises et pétales de roses. In our house salad was always served at the end of our meal, or with the 2nd course. One of my childhood favorites. Tags: Creme fraiche cresson onion peas recipe soup watercress watercress soup. You can start with the same steps you took making Potato Leek Soup recipe or Potage Parmentier in French. One of the differences between French and American dining is that the green salad is normally served after the meal, either with cheese or on its own. It was like a gift when I spread out all the watercress leaves on my kitchen counter the next day, and found myself with an abundance of watercress. Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course. Your email address will not be published. Watercress soup is one of those great soups, like a lot of French dishes, that don’t necessarily require a lot of ingredients. Your email address will not be published. Watercress is considered a highly nutritious food that can effectively reinforce the vitamin and mineral content of your diet. Well what do you know, I actually have a bag of watercress in my fridge that needs to be used! This soup looks so delicious – what an amazing colour. Thanks Dave. It really works though, it’s a lovely way to round off a meal. When I was growing up overseas in the ’60s, we traveled around America every other summer and saw the salad-before-entree phenomenon migrate eastward. I love the idea of salad after a meal, although I haven’t tried it. Heat the oil in a large saucepan over medium high heat. Or whatever. Do not cover the pot. Thanks for another wonderful post. We had a nice dinner in my kitchen, and after the meal, out came the cheeses before we moved on to dessert.

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