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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How to Make Martha Stewart's Plum Galette | Martha Bakes Recipes | Martha Stewart
During peak fruit season, you need plenty of recipes to take advantage of the fresh produce, and this dessert from Martha Stewart allows you to use handfuls of tender, ripe plums in a quick and easy gallette. The filling formula can adapt to almost any seasonal fruit, and the tender, flaky crust is ready in no time after a few pulses of the food processor. When there’s a basket of fresh plums (or peaches, or cherries) at hand, reach for this rustic French pastry classic!
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00:00 Introduction
00:16 How To Make Galette Dough
3:04 How To Make Plum Filling
3:56 Shaping The Dough
4:16 How To Form The Galette
6:30 Baking
6:37 Final Result
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How to Make Martha Stewart's Plum Galette | Martha Bakes Recipes | Martha Stewart
How to Make Blackeye Bean Cake (Chinese Cake) - Traditional Guyanese Style
Here's how to make Guyanese traditional black eye bean cake. This is also known as Chinese cake.
Chinese cake is a pastry with a blackeye bean filling often served as a desert in West Indian cuisines.
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Ingredients:
Outer layer dough
2 cups flour
Butter
1/2 cup Crisco
Pinch of Salt
Ice cold water
Inner layer dough:
1/2 cup Butter
1/3 cup Flour
Ice water
Blackeye/ chiney cake filling
Use non stick pan to cook the blackeye filling.
2 cup of Blackeye beans soaked and pressured
Sugar to taste
2 tbsp Browning
3 tbsp Butter at the last
Audio credits:
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.
Full Recipe Here
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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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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
For a printable recipe go to my website smokinandgrillinwitab and click the recipe tab. Enjoy!
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Skillet Black Bean and Corn Tamale Pie
Do you ever take a bite of something that brings you back to a specific moment from your childhood? This skillet-made chili pie does exactly that for us. Maybe it’s the familiar taste of warm tomato or the subtle spice of taco night flavors. Either way, if you’re craving mom’s cooking, this easy dinner will warm you from your head to your toes.
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