Did you ever think that potatoes absorbed salt when they were boiling? I did. I also believed that if I over-salted a soup or a stew, I could toss a potato in and it would absorb some of the salt, making the soup less salty. I’ve never tried it, but I always believed it would work like a charm.
My friend Jay has been telling me about salt potatoes for years. His wife Christine is from Rochester and he has eaten many a salt potato, as they’re very popular in Central/upstate NY.
I tried salt potatoes for the first time this summer. I was very skeptical about them. I assumed they would be terribly salty, given the fact that the potatoes are boiled with a cup and a half of Kosher salt! I was pleasantly surprised though, and found that they’re actually really creamy and not salty at all. They’re the most creamy potato I’ve ever eaten. Apparently, while boiling, the salt forms a crust on the potato skin, so the salt isn’t absorbed into the flesh of the potato. In addition, the salt in the water allows it to boil at a higher temperature, which completely cooks the starch inside the potato, resulting in a very creamy spud!
Salt potatoes are best made with fresh, young potatoes. The potatoes I used were about the size of two walnuts side-by-side. In the photo, it doesn’t look like there’s any salt on the potatoes, but there’s actually a very thin coating of salt on them. Not too much to make them salty, though. Just enough for some delicious flavor.
Print This Recipe
New York Salt Potatoes
Recipe from the New York Times
8 cups of water
1 1/2 cups of kosher salt (add another cup if using the Diamond Crystal brand)
3 pounds well-scrubbed small red or white potatoes, as uniform in size as possible and with skins on
1 stick butter, cut into pieces
Bring salt and water to a boil and add potatoes. Cook until tender, about 25 minutes.
Drain potatoes in a strainer and place pot back on stove over medium heat and add butter. When just melted, after about a minute, add potatoes and, if desired, black pepper. Toss and serve immediately.
Yield: Six servings
Guest Blogger Post by Kathleen Harragan, Summer 2015:
I just finished another rather last-minute, hastily-arranged visit to my friend Diane’s new house on Shelter Island. Amazingly – and I cannot emphasize how amazing this was – I was the only guest. Just me. Well, me and my little 11-pound foster dog (which will become relevant later). Now you never know what to expect when you grace the doors of Diane’s house on Shelter Island. It is not unusual to be dining with stars from Broadway musicals, lawyers from cases ripped from the headlines of the New York Times, or professional triathletes. What is unusual is to be dining with just Diane and her husband and boys. But that didn’t mean that we weren’t subject to the full Ina Garten treatment (plus it meant more wine for me!)
Loyal readers will be unsurprised to hear that even when Diane is cooking for one guest, she still only starts getting inspired at approximately 6pm. Luckily for this feast she had all the ingredients on hand. I will showcase the Summer Squash Casserole here. Low-cal it ain’t, but there are no such things as calories on Shelter Island.
So there I was, helping Diane with the culinary duties (and by “helping” I mean I drank wine – and refilled her glass) and all seemed to be going according to plan. Even the homemade freshly toasted breadcrumbs were gracefully spread all over the top of the casserole and it was ready to go in the oven. At that point Diane reached for the potholders and screeched at the sight of 4 freshly beaten eggs sitting in a bowl on the counter. Now she could have just pressed ahead and created a new recipe: Summer Squash Slop, but she didn’t. She gracefully deconstructed the casserole (amazingly, that breadcrumb topping looked just as delectable the second time it was layered on top) and whipped those eggs right into the squash slop. Ina would have been proud.
All turned out well and the entire meal was delightful. Have you been wondering what time it was? Let’s put it this way, the neighbors that Diane had invited over for dessert showed up as we were putting the first forkfuls of dinner in our mouths. Everyone was nonplussed. We have all seen it before. We ate dinner rather rapidly so as not to keep the dessert guests waiting (and by “waiting” I mean making them drink a lot more wine than they had probably intended) and did not even clear the dinner plates so as to move onto dessert with haste.
Now my little 11-pound foster dog was being fairly well-behaved, given that (based on earlier events) we knew that she would much rather be hunting baby bunnies in the back yard. So, unbeknownst to me (and by “unbeknownst” I mean that I had had enough wine that I wasn’t really paying attention or caring) Diane was feeding my little dog tiny pieces of the leftover Summer Squash Casserole. Now this recipe is a delectable, delightful, delicious side dish that would pair with almost everything. Except. Little. Dogs. Lucky for me, Shelter Island is a lovely place to be taking little dogs on moonlit strolls at 2 and 4 in the morning. Even luckier for me, Diane did not feed the rest of it to the dog, because we had the leftovers for lunch the very next day.
It is that good. Enjoy.
Print This Recipe
Summer Squash Casserole
Recipe from the New York Times, with the procedure modified every so slightly
2 pounds yellow summer squash
7 tablespoons butter
1 large onion, chopped
1 large clove garlic, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 jalapeño pepper, seeded and chopped (optional)
4 slices plain white bread, toasted and crumbled in a food processor
24 Ritz crackers, crumbed in food processor
1/2 pound sharp cheddar cheese, grated
4 large eggs, beaten
1/2 cup heavy whipping cream
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
Heat the oven to 350 degrees. Butter a 21/2-quart baking dish. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Once the squash cools a bit, I like to press some of the water out of it. Puree the cooked squash in a food processor.
Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Melt remaining butter and toss with the fresh breadcrumbs.
Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.
Yield: 8 – 10 servings
This photo was taken right before I served it as a side-dish, although it would have been perfectly suited as a vegetarian entree as well if served over rice. There was no time to set up lighting, thus the yellow-tinge of the photo. Don’t let the picture turn you off, this is a really tasty dish. Here’s a much better picture of what it actually looks like.
I love dishes that have curry and coconut milk in them. The original recipe called for cumin and curry powder. I didn’t have any curry powder on hand, but I did have a great spice blend that I used in lieu of both the cumin and the curry powder that were called for in the recipe. I used Penzy’s Singapore Seasoning. I added 2.5 teaspoons of it to the recipe instead of the curry and cumin.
I’ve made this recipe several times. It’s becoming part of our regular rotation. Once this summer, I didn’t have firm or extra firm tofu on hand, but I did have silken tofu, so I tried it. Big mistake. It’s so soft I was barely able to cut it into cubes. I lacks structural integrity and is therefore a very poor choice for this recipe. Stick to the firm or extra-firm tofu, no matter how inexpensive a giant box of silken tofu is at Costco.
Print This Recipe
Curried Peas and Tofu
Recipe from Fine Cooking
2 Tbs. olive oil
1/2 medium yellow onion, coarsely chopped
2 1/8-inch-thick slices fresh ginger, smashed
1 clove garlic, smashed
2 tsp. mild curry powder
1/2 tsp. ground cumin
2/3 cup stirred coconut milk
1 cup shelled fresh peas or frozen peas, thawed
1 14- to 17-oz. package firm or extra-firm tofu, drained and cut into 1/2-inch cubes
1 tsp. fresh lime juice
Heat the olive oil in a 3- to 4-quart saucepan over medium-high heat. Add the onion, ginger, garlic, and 1 tsp. salt; cook, stirring occasionally, until the onion is starting to color, about 5 minutes. Add the curry powder and cumin; cook, stirring, until fragrant, about 30 seconds.
Turn the heat up to high, add the coconut milk, and bring to a boil. Add the peas and tofu; cover and simmer, stirring occasionally, until the peas are just tender and the tofu is heated through, about 3 minutes. Discard the ginger and garlic, stir in the lime juice, and season to taste with salt. Serve with warm naan or over rice.
Yield: 4 servings as a main course
One year ago: Rosemary Butter Cookies
Two years ago: Southwestern Chopped Chicken Salad
Three years ago: German Potato Salad
Four years ago: Cottage Cheese Pancakes
Five years ago: Fresh Pear Pie with Dried Cherries and Brown Sugar Streusel
Six years ago: Lemon Chamomile Shortbread
Seven years ago: Creamless Creamy Tomato Soup
I’m sorry that I haven’t posted in a while. We had LOTS and LOTS of company this summer, and I made lots of new recipes, but never found the time to post them. I have a number of recipes to share, so hopefully over the next week or so, I’ll find time to post them all.
This Israeli couscous salad is delicious. The ingredients sounded rather plain and pedestrian to me, but when they’re thrown together, I found that the whole was definitely greater than the sum of its parts. I think that toasting the couscous first definitely brought out a lot of its flavor.
This salad is light and refreshing and definitely a great accompaniment to any type of grilled meat. I served it with these quinoa burgers, which I make all the time.
This summer I didn’t have an herb garden, and it killed me every time I had to pay $3 for a small bunch of herbs. Next summer, I’m definitely going to get my herb garden going again.
Print This Recipe
Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta
Recipe from Fine Cooking (my favorite cooking magazine)
1 cup Israeli couscous
1 medium English cucumber, peeled and finely diced (2 cups)
1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish
1/4 cup extra-virgin olive oil
2 Tbs. fresh lemon juice; more as needed
1 tsp. finely grated lemon zest
Freshly ground black pepper
1 cup small-diced feta cheese
In a large saucepan, bring 2 quarts well-salted water to a boil.
Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.
Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber and mint.
In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl and garnish with the mint sprigs.
Yield: 4 – 6 servings as a side dish
One year ago: Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce
Two years ago: Soft Pretzel Nuggets
Three years ago: Frittata with Red Peppers and Peas
Four years ago: Chipotle Turkey Chili with Apples and Cheddar
Five years ago: Mexican Wedding Cookies
Six years ago: Lemon Mascarpone Mousse
Seven years ago: Chicken Salad with Apple and Basil
Meringues are one of my favorite cookies. I can eat them by the fistful. I love that they’re light and airy and are perfect if you want just a little something to satisfy a sweet-tooth.
This is a recipe that you need to start well in advance of when you need them. It doesn’t take long to mix the ingredients, but the cookies take 45 minutes to cook, then you need to leave them in the oven for another hour and a half so they can really set.
I use my stand mixer with the whisk attachment for this recipe. You can certainly use an electric hand mixer, but it takes a good 5+ minutes to get the meringues whipped until they have stiff, glossy peaks.
Use as much or as little green food coloring as you like. I only added a couple of drops, so my meringues were a very pale green color.
These really are delicious.
Print This Recipe
Mint Chocolate Chip Meringues
Recipe from Taste of Home
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/8 teaspoon peppermint extract
6 to 8 drops green food coloring, optional
1/2 cup sugar
1/3 cup miniature semisweet chocolate chips
In a small bowl, beat the egg whites, salt, cream of tartar, extract and food coloring (if desired) on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Gently fold in chocolate chips.
Drop by rounded teaspoonfuls or pipe 2 in. apart onto parchment paper-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.
Yield: ~32 cookies
Two years ago: Chocolate Brownie Cookies
Three years ago: Pecan Sandies
Four years ago: Potato Torta
Five years ago: Ranch Potato Salad
Six years ago: Chicken with Tabbouleh
One of my sons LOVES cheesecake and he’s always asking me to make one. I hesitate to make an entire cheesecake unless we’re having a dinner party, because only 4 of the 6 of us like it, and it would take a while for us to consume a whole cake. That problem was solved when I found this recipe for individual cheesecake cups. My son’s eyes lit up when I showed him the recipe. Because they looked so good, and despite the fact that the center is filled with cheesecake, all four boys tried the filling. Alas, still only two like cheesecake. I think one of them may have rejected it because he knew that there was cheese in it. I’m not convinced he didn’t like it.
The cheesecake in these cups is fairly soft, so I found these to be incredible served directly from the freezer. The cookie cups don’t get too hard and the filling has the perfect consistency when frozen – not too hard and not too soft – just perfect. This is now one of my favorite desserts. I love that the cheesecake is no-bake and that each cheesecake cup is an individual serving. These look beautiful on a serving platter and if you have berries around, they’d be beautiful with a raspberry, blackberry or strawberry adorning the cheesecake.
Print This Recipe
Nutella Cheesecake Chocolate Cookie Cups
Recipe from Life, Love and Sugar
Chocolate Cookie Cups
3/4 cup butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 cup cocoa
1 teaspoon baking soda
2 teaspoon cornstarch
10 oz cream cheese, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
3/4 cup Nutella
Coat cupcake pan with non stick cooking spray. Preheat oven to 350 degrees.
Cream butter and sugar together for ~5 minutes, or until light and fluffy. Add the egg and vanilla and beat until well combined.
Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick. Make balls of about 2 Tablespoons of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape. These don’t have to be perfect. Bake for 10-12 minutes.
Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. The centers should fall a bit while cooling, but if the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.
Once the cookies have cooled, make the cheesecake filling. Blend the cream cheese, powdered sugar, vanilla and Nutella together until smooth. Pipe or scoop cheesecake filling into cookie cups.
Store in the refrigerator or the freezer (my preference).
Yield: ~16 cheesecake cookie cups
Two years ago: Fresh Carrot Risotto
Three years ago: Avocado Vichyssoise
Four years ago: Spicy Chicken Barley Soup with Sweet Potatoes and Spinach
Five years ago: Cheese Quiche
Six years ago: Pan Seared Shrimp with Garlic-Lemon Butter
I had some extra medium-grind corn meal sitting in my cabinet and I didn’t feel like making another loaf of cornbread, so I decided to try polenta. I had some meat sauce on hand which served as a perfect topping.
Before trying this recipe, I had only ever cooked this sweet corn polenta, made from fresh corn. It’s one of my favorite summer recipes. Once, a long time ago, I purchased polenta in a tube and cooked it. I didn’t like it at all and consequently thought I didn’t like polenta. As with many dishes, a homemade version can be quite different from a pre-packaged store-bought version. Knowing this, I decided to give this recipe a try.
There are a couple of ways that you can prepare this polenta. If you’re organized, you can soak the cornmeal overnight, cutting your preparation time almost in half. If you’re not that organized (and I’m certainly not), you’ll have to cook the polenta for a little longer. This is a dish similar to risotto, in that you should plan to be in the kitchen while it’s cooking because it needs to be stirred periodically.
I have made this several times and each time I chose to use water as the cooking liquid. The recipe suggests water, milk or stock. Milk will make the resulting polenta creamier and a bit heavier. Using stock will be similar to using water, but will add a bit more flavor. I let the flavor in my dinner come from the meat sauce that I used to top the polenta. In addition to the sauce, you can also top the polenta with grated cheese, like Parmesan.
I thought this was a delicious dinner. I was hoping the boys might think so too, at least the plain polenta. No luck. Next time, I think I’ll make the polenta, press it into a baking dish and chill it overnight. Once it sets, I’ll try to cut it into squares and pan fry it. Maybe they’ll like that. Fingers crossed.
Print This Recipe
Smooth and Creamy Polenta
Recipe from Serious Eats
5 cups water, milk, or stock (chicken or vegetable)
1 cup medium or coarse cornmeal
2 tablespoons unsalted butter or extra-virgin olive oil
If using the pre-soaking method, which requires advance planning but cuts cooking time roughly in half, combine water with cornmeal in a large mixing bowl and let stand, covered, at room temperature overnight. When ready to cook, scrape soaked cornmeal and water into a large saucier or saucepan and set over high heat. If using the standard method, add water to a 3-quart saucier or saucepan and set over high heat. Sprinkle in cornmeal while whisking (water does not have to be boiling).
In either case, pre-soaking method or not, bring the mixture to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens enough that it starts to spit. Lower heat immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, about 30 minutes for pre-soaked cornmeal and 50 minutes for dry cornmeal. Season with salt.
Stir in butter or olive oil using either a spoon, silicon spatula, or whisk. If polenta forms lumps, beat vigorously with a stiff whisk to remove. If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk, and beat in with a whisk until fully incorporate and no lumps remain.
Serve right away with accompaniment of your choice, or scrape into a vessel and chill until set, then cut into pieces for grilling, searing, or frying.
Yield: ~ 3 – 4 servings
One year ago: Spring Root Vegetable Casserole
Two years ago: Gail’s Rolled Sugar Cookies with Piped Icing
Three years ago: Avocado Mango Salad
Four years ago: Caramels
Five years ago: Chocolate Chip Biscotti
Six years ago: Peanut Butter Cup Bars
Seven years ago: Butterscotch Blondies
Eight years ago: Crispy Salted Oatmeal White Chocolate Cookies
This is a delicious cake that is easy to throw together, and if you like to bake, there’s a good chance that you’ll have all of the ingredients on hand. I made this cake the other night for dessert, and it was very good, warm, out of the oven. The frosting was soft and slightly runny on the warm cake. The next day, we had another piece for dessert. The bulk of the cake had been left on the counter overnight, wrapped in plastic. One piece, the one that was used in the photograph, was wrapped and put into the refrigerator. The cake from the counter was good, but the piece from the refrigerator was really good. That night, we put the remaining cake, and there wasn’t much, into the freezer. The next day, the frozen cake was outstanding! I mean really outstanding. The frosting reminded me of fudge. The cake didn’t get very hard. It was still very easy to cut with a knife or fork, but there was something about the frozen cake that was out of this world. It reminded me of when I used to like frozen Devil Dogs, except this cake froze to a much nicer taste and consistency.
This is a very thin cake, because it’s made in a half-sheet pan. Mine was ~ 13″ x 18″. I think the cake has a great cake to frosting ratio. Not too much of either; just the right amount.
The recipe calls for mixing finely chopped pecans into the frosting. I think that would be delicious, but the boys would have hated it, so I left the nuts out. One of the beauties of this cake is that you can mix the whole thing by hand (no blender necessary) and have it in the oven in no time at all, and because the cake is thin, it doesn’t take that long to cook either. It’s great for a crowd. Serve it right out of the sheet pan.
If you don’t happen to have buttermilk on hand, you can make your own. If you want to make a cup of buttermilk, fill a glass measuring cup with milk just shy of the 1-cup mark. Add a Tablespoon of white vinegar or fresh lemon juice and let the mixture sit on your counter for 5-10 minutes. The buttermilk won’t be quite as thick as the stuff you buy in the store, but it will work perfectly for a recipe like this.
Print This Recipe
Texas Sheet Cake
Recipe from The Pioneer Woman
2 cups flour
2 cups sugar
1/4 teaspoon Kosher salt
4 heaping Tablespoons cocoa powder
2 sticks butter
1 cup boiling water
1/2 cup buttermilk
2 whole eggs, slightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup finely chopped pecans, optional
1-3/4 stick butter
4 heaping Tablespoons of cocoa powder
6 Tablespoons milk
1 teaspoon vanilla
1 pound (minus 1/2 Cup) powdered sugar
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into half sheet pan (no need to grease it) and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. If using, chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans (if you’ve chosen to use them), stir together, and pour over the warm cake.
Yield: ~24 servings
Two years ago: Chocolate Sheet Cake with Delicious Vanilla Frosting
Three years ago: Pasta and White Beans with Broccoli Pesto
Four years ago: Carrot Coconut Milk Soup
Five years ago: Mexican-Style Slaw with Jícama, Cilantro and Lime
Six years ago: Vanilla Brown Sugar Breakfast Polenta
Seven years ago: Chick Pea Soup
I love summer vegetable salads like this one where very little cooking is involved, and it’s mostly chopping and assembly. I make lots of these in the summer. They’re SO good when tomatoes and corn are in season. The weather has started to get warm here in NYC and despite the fact that fresh corn is not yet available, I decided to try this salad. I opted for frozen corn, which turned out to be just fine. If you have a Trader Joe’s near you, they sell 12-oz bags of shelled edamame in their freezer section.
The original recipe is named “Roasted Edameme Salad”. If I had fresh corn, I might have opted for roasting it, but I decided to throw the ingredients into a big sauté pan and cook them that way. For some reason, it seemed easier at the time. I sautéed the vegetables for about 15 minutes, then put them in a bowl to cool. I actually stuck the bowl in the freezer to expedite the cooling process. After about 15 minutes, I tossed the cooled edamame mixture with the chopped tomatoes, basil and red wine vinegar. I was surprised by how good the salad was. I was a little skeptical that it would be tasty with only red wine vinegar as the dressing, so I was prepared to doctor it, but no doctoring was necessary. It was delicious as is. Definitely no need for a fancy dressing.
This will most certainly become part of my summer side-dish rotation. It makes a great lunch the next day too.
Print This Recipe
Roasted Edamame Salad
Recipe adapted from Alton Brown via FoodNetwork.com
12 ounces fresh or frozen shelled edamame, about 2 cups
1/2 cup fresh corn kernels, about 2 ears of corn
1/4 cup finely diced scallions
1 clove garlic, minced
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar
Place the edamame, corn, scallions, garlic, olive oil, salt and pepper into a large sauté pan and stir to combine. Sauté until the vegetables soften and begin to brown. Remove from the oven and place the vegetables in a bowl and let them cool in the refrigerator. They should be cool in about 20-30 minutes. Once cool, add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.
Yield: 4 servings
One year ago: Chock-Full-of-Chips Drops
Two years ago: Provençal Cherry Tomato Gratin
Three years ago: Black Bean and Pepper Jack Burgers
Four years ago: Strawberry-Orange-Vanilla Smoothie
Five years ago: Shortbread Cookies
Six years ago: Sweet Potato Bread
Seven years ago: Asian Salmon Burgers
My friend Kathleen sent me a link to this recipe last weekend. She was trying to replicate fudge balls that she had eaten at a dinner party. She asked me what I thought of the recipe, and I took one look and told her that she shouldn’t waste her time; the resulting fudge balls would be terrible. I just couldn’t imagine black beans doubling as fudge. After reading some of the reviews, I decided to give the recipe a try, and I have to say that I hereby stand corrected. The fudge balls were delicious. Who knew that ground up beans could pass as fudge.
When I made them, I brought them out on a plate and asked the boys if they wanted to try one. The first question I got was – are they made with cheese? broccoli? The boys don’t trust me any more. When I assured them that they weren’t made with cheese OR broccoli, they deigned to try them although they still didn’t trust me. Three out of four boys loved them. One said it tasted like coconut and he spit it out. That’s the one that pretty much only eats peanut butter sandwiches.
The original recipe calls for a thin chocolate glaze. I had some Ghirardelli melting wafers on hand, so I used those as a glaze. I like a good, crunchy chocolate shell.
The recipe makes about a dozen fudge balls. If you need more, double or triple the recipe. If you’re making a single batch, I highly recommend using a mini food processor. I fear that the ingredients for a single batch would get lost in a standard sized food processor.
Give these a shot and try to fool your family, like I did. If you are reading this and happen to know my family, please don’t tell them that I served bean balls for dessert the other night. Thanks.
Print This Recipe
Secretly Healthy Fudge Balls
Recipe from Chocolate Covered Katie
2/3 cup cooked or canned black beans (120g)
2 1/2 tsp virgin coconut oil (See below for a substitution)
2 tbsp cacao or cocoa powder
1/2 tbsp pure maple syrup
1/16 tsp salt
1/4 tsp pure vanilla extract
2 tbsp granulated sugar
optional: chocolate melting wafers (I used Ghirardelli)
Drain the beans and rinse them VERY well. This is important! Then combine all ingredients in a mini food processor or blender and blend until COMPLETELY smooth. Refrigerate so the coconut oil hardens and the mixture is firm enough to roll into balls with your hands. Once rolled, return to the fridge. If you are going to dip them in chocolate, line a small cookie sheet or a plate with parchment paper, melt the wafers and roll the fudge balls in the melted chocolate. Once dipped, place the fudge balls on the parchment paper and return them to the refrigerator until the chocolate sets. Store the fudge balls in a covered container for up to a week. They can be frozen as well.
Yield: ~12 fudge balls, approximately 1″ in diameter
One year ago: Brigadeiros (Brazilian Fudge Balls)
Two years ago: Braised Coconut Spinach and Chickpeas with Lemon
Three years ago: Peanut Butter Cup Blondies
Four years ago: Caramels
Five years ago: Yucatán Pork Tenderloin
Six years ago: Carole’s Country Style Spare Ribs
Seven years ago: Buttermilk Bran Muffins