Bake in preheated oven until golden brown and a toothpick inserted in center comes out clean, 42 to 45 minutes.. Make the rum simple syrup:.

In a small heavy skillet, cook the sesame seeds over moderate heat, stirring constantly, just until you see them starting to turn golden.Scrape the seeds out into a small bowl and set aside..

Grind the canela, cloves and peppercorns together in an electric coffee grinder or spice mill or in a mortar.In a medium skillet, heat 2 tablespoons of the lard over moderate heat until rippling.Add the ground spices and cook, stirring, just until fragrant, 1 to 2 minutes.

Add the onion, garlic, tomatoes, plantain, thyme, oregano, raisins, almonds and sesame seeds.Cook, stirring frequently, for 15 minutes.

Let cool for 10 minutes..

In a large Dutch oven or deep skillet, heat the remaining lard over moderately-high heat until rippling."Working with Dan Barber played a huge part in shaping who I am as a chef.

The reason I came home to St. Louis was to further what he taught me and bring it to a place I knew I could do some good.".Michael Gallina spent four years as chef de cuisine at Dan Barber's farm and restaurant Blue Hill at Stone Barns in Westchester County, New York, an experience that instilled a reverence for vegetables.

But to bring that sensibility to St. Louis—home to ag giant Monsanto's world headquarters?That takes some grit.. Vicia.