Black Bean Cakes with Red Pepper Coulis and Roasted Corn Salsa

The last third of the program at The French Culinary Institute is working in the attached restaurant, L’Ecole. My time in L’Ecole, similarly to many of my fellow classmates, is my first stint in a restaurant kitchen. Up until that time I thought working in a professional kitchen would not be for me, but I’ve since discovered the thrill that can come from being on the line. The fast pace, the high energy, the occasional yelling, and the thrill of knowing that people are eating (and hopefully enjoying) the food you prepared just a few feet away is a great feeling.

One of my most beloved moments from school was the day I got to have my own dish served in the restaurant – MY OWN DISH!!! How, you ask? I didn’t win some special prize – everyone in school actually gets the chance to do this. Each day a different student gets to decide what the vegetarian entree will be for that service. Uh oh… vegetarian? As in… no meat? Not exactly my forte. Then the idea hit me! I remembered the black bean burgers that I would sometimes eat back in college – it was one meal that I thoroughly enjoyed without even missing the meat. That was the springboard for this dish. I then started thinking about incorporating different textures, flavors and colors in order to make it as appealing as possible.

Presenting: Black bean cakes with red pepper coulis, cilantro-lime creme fraiche, roasted corn salsa, and frisee salad.

Once again I have no sort of measurements for the ingredients, but one of the most important things I’ve learned about cooking is that you need to taste as you go and make adjustments as you see fit in order to turn the meal into something that you will enjoy.
 

Black Beans:

• black beans (duh!), you can either cook them yourself or get them from a can
• onions, diced
• garlic, minced
• salt
• pepper
• chili powder
• paprika
• cumin
• flour
• oil

Sweat the onions in oil until translucent. Add the garlic and cook for a couple minutes more. Season with salt and pepper. Add to the cooked beans and season with the spices listed above. Mix and mash together with your hands. Taste and adjust until desired flavor is achieved. Form into cakes, dredge in flour seasoned with the same spice as those in the beans, and fry in oil 1-2 minutes per side.

Red Pepper Coulis:

• red bell peppers, diced
• olive oil
• salt
• pepper

Sweat the peppers very gently in olive oil until tender. You don’t want them to achieve any color. Transfer to a blender and puree until smooth. You may need to add some water to achieve the proper consistency. Season with salt and pepper.

Roasted Corn Salsa:

• corn kernels
• oil
• red onion, diced
• jalapeno, diced (keep the seeds if you want some extra heat)
• lime, zested and juiced
• orange, zested and juiced
• oregano, chopped
• salt
• pepper

Toss the corn kernels in oil on a sheet tray and season with salt and pepper. Roast in a 450 degree oven until slightly charred. While still warm, toss with the onion, jalapeno, citrus zests and juices, oregano, salt and pepper; doing so while still warm helps the flavors meld together a little better and also makes it smell great!

Cilantro-Lime Creme Fraiche:
Combine creme fraiche with lime zest, lime juice, and chopped cilantro.

Frisee Salad with Citronette Dressing:
Frisee lettuce tossed in a simple dressing made with lemon juice, olive oil, salt and pepper.

Shout out to Jay for helping to make the best vegetarian plate that place has ever seen (in my opinion at least).