How To make Black Bean Tart with Cornmeal Crust
CRUST:
1 c Cornmeal
1 c White flour
1/2 ts Salt
1/3 c Olive oil
4 tb Ice water
FILLING:
1/2 lb Soft tofu, drained
1/2 ts Cumin
1/2 ts Salt
1/4 ts Pepper
1/4 ts Cayenne
2 c Black beans, cooked
2 tb Onion, minced
6 ea Garlic cloves, roasted
1/2 c Corn kernels, cooked, for
-- garnish, optional CRUST: In a large bowl, combine cornmeal, flour & salt. Drizzle in oil: stir or use fingers to mix until the mixture becomes crumbly. Sprinkle with water & mix again. The mixture should form into a ball, add more water if necessary, but only a little at a time. Wrap in a damp towel & refrigerate for 1 hour. FILLING: Mash tofu & stir in cumin, salt, pepper & cayenne. Mix in the beans, being careful not to break them, & onion. Set aside. Preheat oven to 400F. Place dough in a 9" pie plate & press down until it covers the plate. Refrigerate 30 minutes. Prick crust several times, cover with aluminum foil & weight it down. Bake 20 minutes, remove weights & foil & bake until the crust is dried out, about 5 minutes. Spread roasted garlic over the crust & spoon on the filling. Return to oven until heated through, about 15 minutes. Garnish with corn kernels if desired.
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Mastering Pie Dough - Strawberry & Rhubarb Galettes - The Boy Who Bakes
In this weeks video I show you how to master a super flaky pie dough and how to use that to make a super simple strawberry and rhubarb galette.
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Hot Water Cornbread
Hot Water Cornbread - Hot water cornbread is an old fashioned Southern staple from back in the day. It has been sort of forgotten over the years and is one of those recipes that take you back in time. Now for those who don't know about Hot Water Cornbread then you're in for a real treat!
Hot Water Cornbread Ingredients:
2 cups Yellow Cornmeal
2 tsp Granulated Sugar
1 tsp Salt
1 2/3 - 2 cups Boiling Water
Vegetable Oil for frying
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Few know this secret! Don't cook plantains again before checking out this recipe! #recipe #recipes
Discover the hidden secret of turning ordinary plantains into an extraordinary delight. This dish is sure to become a staple in your kitchen, offering a delightful twist on a classic ingredient.
Ingredients:
Ripe Plantains: 3 units
Cheese (your preference, e.g., mozzarella): 100 grams
Cornstarch: 1 cup
Optional: Ham: 150 grams
Dive into this simple yet exquisite recipe where we transform ripe plantains into golden empanadas, filled with cheese and, optionally, some ham. An easy-to-follow guide that promises delectable results.
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Sweet Potato & Black Bean Chili - Help Fight Childhood Malnutrition!
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Last year 2.4 million children died from malnutrition, and I think any campaign that would help reduce that shocking number is worth checking out. Please follow the link below, and sign the petition! Thank you, Chef John
Learn how to make a Sweet Potato & Black Bean Chili recipe! Go to for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Sweet Potato & Black Bean Chili recipe.
Golden Isles Blackberry Tart
totallocalchef.com
goldenislesoloiveoil.com
Blackberry-Basil Tart
Serves 6
Cornmeal shortbread crust is baked on its own, then spread with a sweetened sour cream filling and topped with basil-infused Blackberries.
Cornmeal Shortbread Dough
INGREDIENTS
1 1/4 cups all-purpose flour
3 tablespoons fine yellow cornmeal
1/4 teaspoon salt
1 large egg yolk
1 1/2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
6 tablespoons unsalted butter, softened
3 tablespoons sugar
1 tablespoon finely grated orange zest
1 tablespoon Golden Isles Basil Olive Oil
Step1:
Whisk together flour, cornmeal, and salt in a large bowl; set aside. Whisk together yolk, cream, and vanilla in a small bowl; set aside.
Step2:
Using a standing mixer with the paddle attachment mix butter and sugar on medium speed until pale and fluffy, about 2 – 3 minutes. Then add in yolk mixture and orange zest until combined. Mix in flour mixture until just combined. Shape dough into a disk; wrap in plastic. Refrigerate until cold, about 1 to 2 hours or up to 1 day, before using.
Step 3:
Press dough into a tart pan with a removable bottom or lightly oiled pie dish using the Golden Isles Basil Olive Oil. Trim edges of dough flush with pan. Refrigerate until firm, about 30 minutes. Brush a tablespoon of Golden Isles Basil Olive Oil over crust and bake at 350 degrees until golden and crisp, about 18 minutes. Let cool completely on a wire rack.
Sour Cream Blackberry Filling
INGREDIENTS
2 cups sour cream
3/4 cup plus 3 tablespoons sugar
1/2 vanilla bean, halved lengthwise
2 cups blackberries (about 1 pint)
1/4 cup loosely packed fresh basil leaves, plus sprigs for garnish
1/4 teaspoon ground cinnamon
1 tablespoon Golden Isles Blackberry Balsamic Vinegar
DIRECTIONS
1. Stir together sour cream and 3/4 cup sugar. Scrape in vanilla bean seeds; stir to combine. Discard pod. Refrigerate filling, covered, until firm, about 3 hours or up to 2 days, before using.
2. Stir together blackberries, remaining 3 tablespoons sugar, 1 tablespoon Blackberry Balsamic, 1 tablespoon water, basil, and cinnamon in a small saucepan over medium heat. Cook, stirring gently, until berries have softened and released their juices and mixture is warmed through, about 2 minutes.
3. Spoon sour cream filling into tart shell. Top with the berry mixture. Garnish with basil sprigs.
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