Saturday, July 19, 2008

Good Eats Saturday.

Saturday Bruschetta
Fresh Bruschetta

• 1 ripe patio Tomato, chopped
• 5 leaves of window sill Basil, chopped
• 5 rounds of farmer's market Baguette
• 1-2 tbs Extra Virgin Olive Oil
• 1 tbs minced Garlic
• 2-3 tbs mozzarella (optional)

Brush rounds with oil. Sprinkle with garlic, then top with tomatoes and basil. Bake in 350 degree oven for about 5 minutes. If using mozzarella, top each round with a dab of cheese and bake for another 2 minutes. And eat! Makes a perfect summer lunch.

Black Bean Cakes
Black Bean Cakes with Cream de Salsa Verde

• 14 oz can Black Bean, drained
• 1 Red Pepper. diced
• 1 carton Button Mushrooms, diced
• 1 medium White Onion, diced
• 2 tbs butter
• approx 1/3 cup Breadcrumbs
• some vegetable oil for a pan fry
• 2 tbs Sour Cream
• 2 (or more) tbs Salsa Verde

Melt butter in sauté pan, then sweat down vegetables on a medium heat until they lose their water. Add beans, and heat for a minute or two. Place mixture in a bowl and mash beans with a fork. As my oil heated in the same sauté pan, mix bread crumbs into bean mixture and form patties. I made 12 patties that were probably 2 inches in diameter, this recipe can probably feed 3-4 with a side dish. Pan fry patties until they get a slight crisp, then blot on paper towel. Before serving mix sour cream and salsa verde together. Top each patty with small dollop of crema de salsa verde and then top that with an even smaller dollop of plain salsa verde. And enjoy as a wonderful light summer dinner with a tall glass of ice water.

I would really recommend using the crema and salsa, as the bean cake, though filled onion & pepper, is still a little bland. That salsa verde really gives it a wonderful kick.

Two posts in one day…I know! But food today was too good, too fresh not to share right away. Enjoy!

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