Friday, November 27, 2009

Food Friday: Thanksgiving

I've been in and out of town the past couple weeks, first two trips to Philadelphia and now I'm in West Virginia for Thanksgiving. In all this time the most ambitious thing I've made has been a simple pasta with onion, garlic and mushrooms with a little balsamic vinegar.

I had a wonderful Thanksgiving dinner, but there was no room for me in the kitchen. There are a few things I am planning to make when I get back home. One of these recipes is one I received as an email from the Splendid Table back in October. I can find it online, so I've posted it below.

EMERIL'S BLACK BEAN CAKES (From Splendid Table's Weeknight Kitchen)

Recipe from Emeril 20-40-60: Fresh Food Fast, by Emeril Lagasse, HarperStudio, New York, 2009. Courtesy Martha Stewart Living Omnimedia, Inc.

4 servings

Prep Time: 16 minutes
Cook Time: 8 minutes
Total: 24 minutes

Talk about "knock your socks off!" These bean cakes end up crispy and crusty on the outside, but oh so tender and creamy on the inside. A true study in contrasts, this dish is elevated to notches unknown when served garnished with your favorite guacamole, salsa, and sour cream.

  • 7 tablespoons olive oil
  • 1 small onion (5 to 6 ounces), cut into small dice
  • 2 teaspoons minced garlic
  • 1/2 cup all-purpose flour
  • 2 tablespoons Emeril's Original Essence or Creole Seasoning (recipe follows)
  • Two 15.5-ounce cans black beans, drained and quickly rinsed
  • 2 tablespoons chopped fresh cilantro, plus more for garnish
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 teaspoons hot sauce
  • Guacamole
  • Salsa
  • Sour cream

1. Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat. When it is hot, add the onion and cook until soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and set aside to cool.

2. Place the flour in a shallow bowl or plate, and stir in the Essence (or Creole seasoning). Set aside.

3. In a medium mixing bowl, mash the black beans well with the back of a fork – the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce and mix well. Divide the mixture into 8 evenly sized patties (about 1/3 cup each).

4. Heat the remaining 6 tablespoons olive oil in a medium nonstick skillet over medium heat. When the oil is hot, dust the patties in the seasoned flour mixture and carefully transfer them to the hot skillet (the cakes will be delicate). Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.

5. If necessary, season with more salt. Garnish with chopped cilantro, and serve immediately.

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