Get Cooking_ 150 Simple Recipes to Get You Started in the Kitchen - Mollie Katzen [63]
9. Transfer the cooked slices to the rack in the baking tray, and put the tray in the oven to keep them warm while you repeat the cooking process with the remaining slices. Serve as soon as possible.
GET CREATIVE
Make this vegan by using ½ cup plain soy milk in place of the eggs and water.
Add up to 1½ teaspoons Italian seasoning (or a combination of dried thyme, basil, and oregano) to the panko for extra flavor.
Add up to ¼ cup grated Parmesan cheese to the panko to make the crust crisper and more flavorful.
Scatter some grated mozzarella and Parmesan cheese over the cooked cutlets, and melt briefly under the broiler (or in the toaster oven, on the broil setting). Serve with marinara sauce for an easy eggplant Parmesan effect.
Serve on a plate or a toasted soft roll with pesto (store-bought or homemade—see Chapter 8: Party Snacks) or mayo mixed with a bit of pesto. You can also add a dollop of tomato sauce for color and flavor contrast.
black bean burgers
Makes 4 burgers
No, not the Texas-style bean burger, which is a beef burger smothered in refried beans, tortilla chips, and Cheez Whiz. This is a literal bean burger made from actual beans. Far from tasting like bland hippie food from the ’70s, these are full of assertive flavor, creamy on the inside and wonderfully crisp on the outside. The batter is quite soft, so you’ll need to form the patties directly in the pan, using a spoon to keep things neat and intact. To save on cleanup, use the same skillet for sautéing the onions and cooking the burgers.
These patties freeze and reheat well after they’ve been cooked. Once you’ve cooked them, let them cool and then freeze them in a heavyweight resealable plastic bag. Reheat them in the microwave or in a small skillet over low heat.
2 to 3 tablespoons olive oil
½ cup finely minced red or yellow onion
Two 15-ounce cans black beans (about 3 cups cooked beans)
1 large egg, well beaten
1 cup toasted breadcrumbs (see Chapter 3: Pastas)
2 teaspoons ground cumin
2 teaspoons minced garlic (about 2 good-sized cloves)
Scant ½ teaspoon salt
1/8 teaspoon freshly ground black pepper (or more, to taste)
1. Place a large (10-to 12-inch) heavy skillet over medium heat. After about a minute, add 1 tablespoon of the olive oil and swirl to coat the pan. Add the onion, and cook in the center of the pan, stirring often, for 3 to 4 minutes, or until the onion softens. Set aside to cool slightly.
2. Set a colander in the sink and pour in the beans; give them a quick rinse and allow them to drain thoroughly. Transfer the drained beans to a medium-large bowl, and use a potato masher or fork to mash them as smooth as possible. Stir in the beaten egg, breadcrumbs, cumin, garlic, salt, and pepper. Scrape in the cooled onion, and mix until thoroughly combined.
3. Wipe out the skillet with a paper towel, and then return the skillet to medium heat. After about a minute, add 1 tablespoon of the olive oil and swirl to coat the pan. Use a large spoon to scoop 4 equal mounds of the bean mixture into the hot pan, and then, with the back of the spoon, flatten and push each one into a patty about ½-inch thick and 3½ inches in diameter. Cook, undisturbed, for about 3 minutes, or until golden brown on the bottom.
4. Use a metal spatula to carefully loosen each burger and flip it over, adding a little more oil if the pan seems dry. (If the burger falls apart as you turn it, don’t worry. Just push it back into shape and keep cooking.) Cook on the second side for about 3 minutes, or until the undersides are nicely browned. Serve immediately.
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GET CREATIVE
Make this vegan by omitting the egg. It will not hold together too well, but it will still taste good.
Add ½ cup minced walnuts to the batter for flavor,