1 red onion salsa:
1/2 small red onion, very, finely diced
1/2 bunch flatleaf parsley, leaves only,, coa, rsely chopped
2 plum tomatoes,, coarsely chopped
1 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp olive oil
2 tbsp cider vinegar
1 tsp soy sauce
1 1/2 cup cooked black beans
2 large eggs
1 large egg yolk
1 cup milk
1 tsp salt
1/2 tsp freshly ground black pepper
3 dash tabasco sauce
3 tbsp unsalted butter,, melted
5 oz log of goat cheese
1/2 bunch watercress, tough stems removed,, f, or garnish
Directions
Combine all the ingredients for the salsa in a small glass bowl and
toss together well. Cover and refrigerate for up to 2 hours. Preheat
the oven to 350 degrees. In a food processor, pulse 1 cup of the
black bean until pureed, scraping down the bowl as necessary. In a
medium mixing bowl, combine the pureed beans with the whole eggs,
yolk, milk, salt, pepper, and Tabasco. Mix together well until only
lumps of bean skin are showing. Add the remaining 1/2 cup of whole
cooked beans and mix together gently until evenly blended. Brush 6
1/2cup ramekins with the melted butter. Pour very hot water to a
depth of 1 inch in a roasting pan large enough to hold all the
ramekins. Place the dishes in the roasting pan and fill them with the
flan mixture, making sure to add an equal amount of whole beans to
each cup. Bake for 35 minutes, or until firm in the center. Remove
from the oven and let cool to room temperature.
Using a length of fishing line or heavy sewing thread held tightly
between two hands, slice the goat cheese into 6 equal disks and set
aside at room temperature. When ready to serve, preheat a broiler to
mediumhigh heat. Run a small knife carefully around the top outside
edge of each flan and place the ramekins on a baking sheet which will
fit under the broiler. Turn the ramekins over and tap the bottom
side of each ramekin to release the flans. Shake them out onto the
baking sheet and place a disk of goat cheese on top of each. Place
the baking sheet under the broiler and toast until the goat cheese
begins to bubble. With a flatended metal spatula, transfer a flan to
each dinner plate and top with a spoonful of the salsa. Place a few
sprigs of watercress around the base of each flan and serve
immediately.
Yield: 6 servings Posted to MC-Recipe Digest V1 #
Recipe by: TOO HOT TAMALES SHOW #TH6239
From: Meg Antczak
Date: Thu, 5 Dec 1996 21:11:52 -0500
Servings: 6 servings
Black Bean Flan Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into antiquity, certainly as far back as the Egyptians, and maybe further still. Interesting though that is, these, early cookbooks were just very basic pictorial instructions for meal preparation.
As we move into The time of the roman empire 25BC a man called Apicius created a number of scripts describing recipes enjoyed by wealthy Romans. He recounts how the meals of wealthy Romans were separated into starters, main course and afters, a style of dining still practiced today. This early Roman chef recounts how the Romans used many different herbs and spices, including a few that are still present in modern kitchens like thyme, fennel and dill. Over the following few hundred years, the rich families of the West competed with each other to serve up the most extravagent meals, and consequentially the best chefs and their recipes were greatly in demand. However, it was during the nineteenth century that cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. The introduction of television brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access thousands of recipes like those on our web site. |
We hope you enjoy this Black Bean Flan recipe.
