Hearth & Table - March 16, 2023
All good things must come to an end!
It's the last Hearth & Table of the Winter Term! Huge shout-out to our wonderful Duck Corps team and to the Christus House community for their vital contributions to making this program possible. We hope that Finals week and Spring Break is a well-earned rest.
Chef Ryan has served up one more variation on black bean soup that we hope inspires your ongoing culinary creativity. And yes... we couldn't believe the last week was our first week of the infamous chocolate truffles for dessert. Enjoy!
Gochujang black bean & vegetable stew
2 tablespoons olive oil
1 large yellow onion, cut into half-julienne
1⁄2 head garlic, cloves peeled and sliced
1 tablespoon gochujang paste (more to taste)
1 tablespoon miso paste
4 cups vegetable stock/water
1 large russet potato, diced into 1⁄2” cubes
1⁄4 lb mushrooms (any), sliced
1 medium zucchini, cut into quarter moons about 1⁄2” thick
2 (15 oz) cans black beans, drained and rinsed
1⁄2 cup chopped cilantro (leaves and stems are both fine)
1 tablespoon agave or brown sugar
Soy sauce to taste
Optional garnishes: sliced green onions
1. Heat a large pot or Dutch oven over medium heat for a few minutes. Add the oil to the pan, then add the onion and a pinch of salt (to help break down the onion). Cook for 7-8 minutes, stirring often.
2. Add the garlic and cook for 1-2 minutes more, stir in the gochujang and miso paste, then stir in a bit of the stock to loosen up the paste.
3. Add the rest of the stock, the potato and the mushrooms. Simmer on medium for 15 minutes, or until the potatoes are nearly cooked.
4. Add the zucchini and black beans and cook for another 10 minutes.
5. Stir in the cilantro and agave/brown sugar, and season to taste with soy sauce. Serve topped with sliced green onions (if desired), and with rice on the side.
Dark chocolate truffles
Makes about 20 truffles, takes about 30 minutes all together of hands-on work plus 3 hours to chill
16 oz good dark chocolate chips
1 1⁄3 C heavy cream
1 t vanilla extract
1⁄2 t kosher salt (or smoked salt, for a twist)
1. Put the chocolate in a kitchen bowl.
2. Heat the cream over medium heat until it starts to simmer, then pour it over the chocolate slowly. The cream should just barely cover the chocolate. Cover with plastic wrap and let it sit for 10 minutes.
3. Uncover and whisk together the cream and chocolate until smooth, then stir in the vanilla and salt.
4. Transfer to a baking dish and cool to room temperature (about 15 minutes), then cover and refrigerate at least 3 hours, or overnight.
5. Form the truffles by scooping the chocolate with a melon baller or teaspoon, coat your hands in the cocoa powder and roll them into balls. Toss the truffles in the cocoa powder to coat.