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 possible to trace the history of written recipes back into distant history, in truth as far back into recorded history as early Egypt, and maybe further still. However, in the main part, these old cook books were just basic pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are a few ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Later on, in The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes prepared by his fellow Romans. In his publication, he tells us how the meals were split into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the cooks of Roman times made use of many different herbs and spices, including a few that are still present in modern kitchens such as basil, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from Arab cuisine, including parsley and basil. These new herbs and spices caused an increase in recipe manuscripts, some of which still exist in private cookery archives. During the following few hundred years, the wealthy families of Europe tried to serve the most extravagent meals, and because of this the best cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe publications became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording popular recipes of the day. By the time we get to the 1900s, recipe publications are increasing in popularity mostly as a result of higher levels of literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Black Bean Flan recipe.
