Showing posts with label black bean. Show all posts
Showing posts with label black bean. Show all posts

May 5, 2009

Black Bean Millet Pullman Loaf with Caraway Seeds (B&P-9)



Baking & Pastry Project #9 - Black Bean Millet Pullman Loaf with Caraway Seeds


Each loaf I've made while working on the Baking & Pastry Project has been a learning experience. The Rye Dough with Caraway Seeds for a Pullman Loaf (pg. 135) turned out to be a bit of a journey and ended up taking me a few trys to get right.

This loaf was originally made of bread flour (14.58 g protein per 100 g flour) and a medium rye flour (5 g of protein per 100 g flour). My millet flour blend replaced the bread flour and had 13.98 g of protein per 100 g of flour. While the sorghum, black bean and cocoa blend with 5.8 g protein per 100 g of flour replaced the rye flour.

My original plan was based around using a gluten free rye seasoning that I located. I selected milder flours with the thought that the rye seasoning would carry the flavor load. This was all fine and good except for the fatal flaw in my plan...I hadn't yet checked out the rye seasoning. When I did, I was blasted with an acidic aroma more suited to drain cleaner than a food seasoning. Thinking it was because the bottle had been sealed for a while, I let the bottle air before checking it out again. It wasn't expired and it had been sealed, so I was left with thoughts about better uses for this powder rather than seasoning. Hmmm...replacement for smelling salts...

This led to me a great and merry chase through my pantry experimenting with flour flavor combinations. Some combinations were good up until you added the caraway seeds, others went straight into the trash can (i.e. don't use carob), while a couple made it to the test loaf stage. The winner ended up have a larger variety of flours than I thought it would. Plus, the dough did taste a little more of beans, stronger than I thought it would have since I only used 10 grams of black bean flour. I wanted the dough to have a stronger taste, so I didn't add any extra sweetener to remove the slightly bitter edge it had.

The loaf turned out with a dense crumb typical of a pullman loaf and a fabulous rye-like taste. After tasting the sample that I gave him, my husband grabbed one of the mini loaves and glass of La Vendimia (a Spanish red wine). Then he settled in on a bar stool at the kitchen counter for an after work snack. I joined him after cutting some Cotswold cheese with chives and setting out the jar of dark mustard.

At the end of this journey, I was delighted to discover that I didn't have to rely on a jar of seasoning to create a loaf of bread with a rye-like taste. It was possible to do with the right combination of flours, molasses and some caraway seeds.

Recipe
Yield: 5 mini pullman loaves
Protein content per flour follows in parenthesis

2.1 Tb/30 g brown rice flour (2.7 g)
2.1 Tb/30 g sweet rice flour (1.8 g)
2.1 Tb/30 g sweet potato flour (0.63 g)
4.6 Tb/66 g millet (7.59 g)
1.2 tsp/6 g chia seed meal (1.26 g)
_____
2.1 tsp/10 g black bean flour (2.4 g)
2.4 Tb/35 g sorghum flour (2.45 g)
1 tsp/5 g cocoa powder (0.95 g)
.4 tsp/2 g agar agar powder
2.1 tsp/10 g instant dry yeast
.8 tsp/4 g cane sugar
1 tsp/5 g sea salt
.4 tsp/2 g caraway seeds
.58 cup/138 ml water
.8 tsp/4 g vegetable shortening, softened
.8 tsp/4 g molasses

1. In a large bowl combine all the dry ingredients and blend. Add the wet ingredients and stir into a cohesive dough.

2. On a sheet of parchment paper sprinkle some sweet rice flour and then set the ball of dough on it. Shape into an oblong loaf and then set into a parchment paper lined mini loaf pan. Set aside and allow to rise for 1 hour and then cover with a sheet of parchment paper and a baking sheet. Weigh down the top baking sheet with either foil covered bricks or rocks, a cast iron pan or a ceramic pie plate.

3. Preheat the oven to 400 degrees F/204 degrees C. Place the loaf pan with the top sheet onto a baking sheet and then set it in the oven. Set the weight on top of the baking sheet. Then bake for 40 minutes. Remove from the oven and allow to completely cool before serving.


Notes:

Flours & Binding Agents: Authentic Foods, Barry Farm, Bob's Red Mill


Instant Dry Yeast: Barry Farm


Other Baking & Pastry Project Posts

Baking & Pastry Project #8 - Whole Grain Pullman Loaf
Baking & Pastry Project #7 - Pain de Mie
Baking & Pastry Project Week 4
Baking & Pastry Project #6 - Grissini
Baking & Pastry Project #5 - Soft Rolls
Baking & Pastry Project Week 3
Baking & Pastry Project #4 - Rosemary Bread
Baking & Pastry Project #3 - Whole Grain Bread
Baking & Pastry Project Week 2

February 19, 2007

Black Bean Cakes - Gluten Free With A Variety of Lime Cilantro Toppings

As a family we made a New Year's Resolution to incorporate more fruits and vegetables into our daily eating. We also resolved to eat at least one vegetarian meal per week. This is a challenge for some of our small family, because they already get experimental gluten-free meals. However, they have agreed to do this for the good of our health and for the planet.

I had been looking for family pleasing recipes when I found one for Black Bean Cakes that I wanted to try out. This recipe had the makings of something my crew would really enjoy as it contained black beans and cornmeal. The original recipe came from Gourmet Magazine and was used on Sarah Moulton's Food Network show with her recipe for a Spicy Cilantro Sauce.

I adapted the Black Bean Cake recipe so that it was gluten and nightshade plant free. I will list those ingredients as optional in the recipe.

Black Bean Cake Recipe

2 Tb butter
1 onion, diced
3 garlic cloves, minced
2 cans black beans, drained and rinsed
1/2 cup sweet yellow corn
2/3 cup brown rice flour
1 cup yellow cornmeal
1/2 cup fresh cilantro, minced
2 large eggs, beaten
1/2 cup cream, milk or vegetable broth
1/2 tsp ground cumin
Sea salt & black pepper to taste
Optional: 1/2 cup bell pepper, finely chopped
Oil for frying black bean cakes in skillet

In a skillet, melt the butter and saute the onion and garlic until soft. In a large mixing bowl, pour in about 1/3 of the black beans and mash with a fork or potato masher. Then add the other ingredients and blend. Place sheets of parchment paper on the counter and by spoonfuls place the black bean mixture on the paper. Pat the spoonfuls into small patties. In a large skillet, pour in your oil for frying until there is enough to cover the bottom of the pan and is about 1/8" to 1/4" up the side of the skillet. Heat the oil. Using a spatula, place 4 to 5 black bean cakes in the skillet to cook. Make sure there is room around the cakes. Cook until golden brown. Place the cooked cakes on a paper towel to drain. Continue cooking the cakes in batches until the are all done.

Spicy Cilantro Sauce

1 cup cilantro, minced
1/3 cup oil
3 Tb gluten free Tamari sauce
2 cloves garlic, minced
Juice of 1 lime
1/4 tsp ground cumin
Sea Salt & Black Pepper to taste
Optional: 1/2 jalapeno chile, minced

Mix the ingredients together. Make sure to stir before serving.

Three of my taste testers loved the Black Bean Cakes. My daughter didn't like them, mainly because of the cilantro. When we added the sauce, we all agreed that the sauce was rather unpleasantly oily. The overall flavor of the the oily sauce with the fried cakes was just too much.

We vowed to experiment with sauces on our left overs. We tried three other sauces, a Lime Cilantro Topping with Coconut Milk, Lime Cilantro Topping with Red Wine Vinegar & Olive Oil, and last was the Lime Cilantro Topping with Red Wine Vinegar & Olive Oil with Green Salsa. Each of these toppings have the same base, but the liquids are different.

Lime Cilantro Topping Base Recipe

1/2 cup cilantro, minced
3 cloves garlic, minced
Juice 1 lime
1/4 tsp ground cumin
Sea Salt & Black Pepper to taste

Lime Cilantro Topping with Coconut Milk: Add 3 Tb Coconut Milk, adjust for taste.

Lime Cilantro Topping with Red Wine Vinegar & Olive Oil: Add 1 Tb Red Wine Vinegar, 2 Tb Olive Oil. Adjust to taste.

Lime Cilantro Topping with Red Wine Vinegar, Olive Oil & Green Salsa: Take the above recipe and add about 1/4 cup green salsa, start with a little less and adjust for taste.

My son wouldn't participate in the new sauce test tasting, although he kept eating the cakes. My daughter chose to eat taquitos instead. So the tasting results are from my husband and myself. The Coconut Milk Topping my husband didn't care for, although I thought it had a nice mild flavor. However, it didn't enhance the flavor of the bean cakes. Next was the Red Wine Vinegar & Olive Oil Topping, which we both thought was better than the Coconut Milk Topping although it was still missing something. We got the idea to add green salsa to the Red Wine Vinegar & Olive Oil Topping and that was a great mix. It complemented the black bean cakes beautifully and wasn't oily.

December 21, 2006

Black Bean Soup - Gluten Free & Vegetarian

I've been looking for some nice hearty gluten-free soup recipes for the winter. Soups that can slowly cook in the crock pot, while we're out building things in the snow or going to activities. My kids will eat a wider variety of vegetables in soup, so I was thinking this would be a great place to start. Plus, I've wanted to find tasty vegetarian or low meat soup options.

I've found a couple of soup recipes that are pretty good, but for some reason they haven been what we wanted to add our to family cookbook. Either my family hasn't enjoyed some of them or some recipes are too high on the Glycemic Index and need to be modified before I cook them again.

One of my crock pot soup successes was a gluten free Black Bean Soup, although this version does have green salsa, a nightshade plant, in it. It's very easy and makes enough for left overs.

Black Bean Soup Recipe

2 cans Black Beans
1 1/2 boxes of Vegetable Broth
1 chopped onion
2 cloves minced garlic
2 Tb grapeseed or olive oil
1 can diced tomatoes
1/2 cup green salsa
1/2 tsp black pepper
salt to taste
Optional: sour cream as a garnish

I put all the ingredients in the crock pot and set it to 250 degrees. At this temperature, you can start it to cook in the morning and serve in the evening.

So as to my goal with broadening my children's vegetable horizon...didn't happen. They said it had too many onions. (Insert - parental sigh) My husband and I thought it tasted great. We added blue corn tortilla chips and Monterey Jack cheese and it tasted wonderful. I had some Gouda cheese that we tried on our left overs and that was a nice option too.