“To me, June is synonymous with exuberance, mostly because the flavors and colors of the month’s offering are so dramatic. I like elegant playful spicing in June, which is perfect for these fresh ingredients. I’m not yet ready for the big, assertive spices and flavors of late summer.”
A little over a week ago you all helped me celebrate the 3rd Anniversary of Taste With The Eyes. Thank you again for all your kind words and support. This little blog is a source of much joy due to your involvement. As a small token of appreciation, I am giving away a copy of my very favorite vegetable cookbook, Charlie Trotter’s Vegetables. Oh how I wish you all could experience this book! Black-Eyed Peas with Haricots Verts and Spicy Curry Emulsion was truly sublime…Mr. Trotter is a genius.
The winner of the Giveaway for Charlie Trotter’s Vegetables will be announced on June 26.
“Fresh black-eyed peas are a fantastic treat and they are far superior in flavor and texture to their dried counterparts,” explains Trotter. Alas, I had to use the dried variety in my dish, but I do look forward to seeking out the fresh ones soon. After rinsing and soaking the beans, simmer them in water with 4 cloves of garlic until soft. Reserve the cooked garlic for the final plating.
Cook baby white potatoes in salted water.
Combine 1/2 c. vegetable stock and 3 T. fresh squeezed orange juice with the spices listed below in a small saucepan. Bring to a simmer.
- 1/8 t. cayenne
- 1/4 t. paprika
- 1/2 t. curry powder
- 1/4 t. togarashi
- 2 t. turmeric
I’ve made changes to the original recipe. Certainly not to improve upon Mr. Trotter’s recipe, but to adapt to the ingredients that were available and to make it cholesterol-free. To make the dish a more substantial vegetarian entree, I added baby white potatoes. And to make the dish heart healthy I substituted olive oil, Earth Balance butter alternative, and MimicCream for 8 T. of butter.
To the vegetable stock spice mixture whisk in 2 T. olive oil, 2 T. Earth Balance, and 2 T. MimicCream.
Toast black sesame seeds in a dry skillet.
Chop fresh herbs of your choice: I used parsley, thyme and basil.
Before serving, froth the sauce with a hand blender for about 5 minutes.
Steam haricots verts until tender. Tie into a bundle with a blanched green scallion.
To assemble: Mound fresh baby spinach in the center of a platter (Trotter uses sauteéd pea shoots). Top with haricots verts. Surround with warm potatoes and top with black-eyed peas and garlic. Sprinkle with chopped fresh herbs. Season with salt and pepper to taste.
Ladle spicy curry sauce over the vegetables. Sprinkle with toasted black sesame seeds.
Trotter recommends placing slices of poached chicken on top if you would like a more substantial dish. Vegan, vegetarian (made with butter), or served with chicken, this is a stellar dish that is sure to delight! Charlie Trotter is my hero.
My Legume Love Affair
It’s been a year since I had the pleasure of hosting My Legume Love Affair 11th Helping, a wildly successful monthly event showcasing legume-centric dishes from around the world created by Susan, The Well-Seasoned Cook, now going into its 24th month. I think Black-Eyed Peas with Haricots Verts would make a grand addition to the party, so I’m sending this dish to June’s hostess, Diana of A Bit of Spain in Iowa blog. Come join in the fun and share your best bean dishes here: My Legume Love Affair 24th Helping!