2 small shallots
3 large cloves garlic
1 bunch fresh cilantro
3/4 cup vegetable stock
2 oz plain unflavored gelatin
1 tbsp vegetable oil
2 cup cooked black beans
1/2 tsp salt
1/2 tsp ground white pepper
1/2 medium green bell pepper
1 small carrot, peeled
1/4 cup firm tofu
1/4 cup fresh corn kernels
Directions
Mince the shallows and garlic. Chop the cilantro. Set aside. Heat oil
in a heavy saute pan over moderate heat. When oil is hot, add the
shallots and garlic. Saute for 2 to 3 minutes or until tender. Set
aside to cool. Place the beans, salt, and white pepper in a food
processor fitted with a metal blade and process until beans are
pureed. Transfer to a large bowl. To make garnis, remove seeds and
membrane from the bell pepper. Cut the pepper and carrot into very
small (1/8 in.) dice. Heat oil in a saute pan over moderate heat.
When oil is hot, add pepper and carrots and saute for 2 to 3 minutes
or until tender. Cool _completely_. Drain and towel dry tofu. Cut the
tofu into very small (1/8 in.) dice. Add tofu, corn, and cooled
sauteed vegetables to bean mixture, stirring to combine. Transfer to
a bowl. Pour stock into a double boiler. Sprinkle the surface with
gelatin and allow it to _bloom_ for about 10 minutes. Heat gelatin
to a syrupy consistency over water that is 100 to 110 degees F.
Remove and allow gelatin to thicken slightly. Set the bowl of
bean/vegetable misture into a large bowl filled with ice and stir
occasionally as it cools. Add the gelatin. folding to combine, and
continue stirring until thickened and well chilled. To assemble
sausage, spoon mixture onto a sheet of plastic wrap in a long line.
Roll up (like a cigar), twisting the ends closed and securing with
butcher's twine, if desired. Chill 3 or 4 hours or overnight. To
serve, remove plastic and cut on the bias into 1/2-inch- thick slices.
Servings: 8 servings
Black Bean Sausage With Tofu & Fresh Corn Recipe brought to you by Recipe Ideas
Categories: Bean; Meat; Sausage; Tofu; Vegetable
The History of Recipes
It is actually possible to trace the history of recipes far back into distant history, in truth as far back as the Egypt of the Pharoahs, and quite possibly further than that. However, generally, these ancient cook books were just very simple pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to academics is a series of tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As we move into Roman times 25BC a roman called Apicius wrote a collection of documents which described recipes cooked by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, entrees and afters, something that is very familiar to us today. Additionally, he informs us how the ancient Romans made use of a wide range of herbs and spices, including some familiar names like basil, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought back many new foods and spices from the holy lands, including coriander, parsley, basil and rosemary. These new foods and spices led to an outbreak in manuscripts on cooking, some of which are now in private cookery archives. During the next few centuries, the powerful and wealthy tried to offer the most extravagent banquests, and consequentially the best cooks and their collection of recipes were at a premium. Nevertheless, it was during the 1800s that cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and writing down recipes to help cooks of their time. By the advent of the 20th century, cookbooks are starting to become popular as a result of better eduction, more leisure time and having more disposable income. The revolution that is television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Black Bean Sausage With Tofu & Fresh Corn recipe.
