Carrots, a sweet and healthy springtime root vegetable, provide a twist on traditional flan. Flan de Carrots Recipe courtesy of Caprice Bistro During the spring season, this carrot flan is offered as an occasional special at Caprice Bistro. Chef Thierry Moity says the same concept can be applied to many different spring vegetables. INGREDIENTS: 1 lb peeled, sliced carrots 4 whole eggs 1 cup cream PREPARATION: Preheat the oven to 350 degrees. Heat a pot of water on the stovetop to a rolling boil. Plunge the carrots into boiling water until completely cooked. Drain the carrots. Puree in a blender until smooth. Add eggs, cream, salt and pepper and whir to combine. Divide the mixture into four ramekins; place them in a baking dish filled halfway with hot water. Bake for 25 minutes. Let the flans rest for about 15 minutes before inverting the ramekins to unmold them. Serve hot or cold with a simple lemon, parsley and olive oil vinaigrette. Black Bean Cakes Recipe courtesy of The George on the Riverwalk This recipe makes enough to feed a crowd, but can be scaled down for a smaller batch. At The George, the cakes are served topped with spicy ketchup and crispy, cornmeal-coated baked onions. INGREDIENTS: 1 can black beans 2 red bell peppers, diced 2 green bell peppers, diced 1 large yellow onion, diced PREPARATION: Drain and rinse beans well. Sauté the peppers and onion until soft. Add the garlic and cook for two more minutes. Add the blackened seasoning and cook one minute more. Remove pep-per and onion mix from the pan and cool. Put three-fourths of the black beans in a bowl and smash them with gloved hands. Add the pepper and onion mix and remaining beans; mix well and thicken with cornmeal as needed to achieve a mixture that holds together. Shape into patties and sauté in olive oil. 1 tsp brown sugar salt and pepper, to taste 1 sprig fresh thyme 1 Tbsp garlic, minced 3 ounces blackened seasoning cornmeal as needed to thicken salt and pepper to taste 90 WBM may 2015
Wrightsville Beach Magazine May 2015
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