Kids, it’s time to get your fancy-pants on.
Because today we’re going where no layered bean dip has gone before. We’re doing it up in a totally modern, fresh, and – yes, fancy-pants kind of a way.
It all started with Geoffrey Zakarian. Well, technically that’s a lie. It really started with this week’s pick for The Food Matters Project, Five Quick Salsas.
Now, don’t get me wrong. I have absolutely nothing against a good salsa. And I happen to think that the five ideas Bittman puts forth in the book (find them here on Alissa’s blog, BIG EATS…tinykitchen and see the rest of the group’s takes here) are great – super-quick and super-simple.
I toyed with the idea of a black bean salsa, and then BAM – I got inspired. I was leafing through my newest cookbook, Town Country, by Geoffrey Z. I adore him, for reasons of which I’m not entirely sure, other than the fact that I thought he kicked major ass on Iron Chef and I love him on Chopped … oh, and he also happens to be Armenian, which he has in common with the sickest human on earth, a.k.a. Daniel.
I got the cookbook for free (!) when we went to dinner the other night at Tudor House, which is one of Geoffrey’s restaurants here in Miami. It was part of one of those Groupon-type deals – I believe this one was Gilt City, which I love – that I have a slight addiction to buying.
Dinner was fabulous – if you’re ever in the area, I highly recommend the fried chicken and I’m sure you’ll love the amazing little pretzel rolls with a purple mustard dipping sauce that they bring you to start. There are also a ton of INSANE-ly creative and fun desserts to choose from; my favorite was a buttered popcorn milkshake with homemade salted “kit-kat” that I’m pretty sure I’m going to have to re-create and share with you here.
One of the first recipes I noticed was a truffled black bean purée. Um, hello … we are all aware that I’m addicted to anything and everything truffle, and I felt a bit sad that I hadn’t thought of this pairing myself. He said in the intro that the earthiness of the beans is a perfect match with truffle, and I immediately knew that I would agree. His recipe is more of a side dish, but of course, being the dip and spread-addicted nut that I am, I immediately started dreaming about making a truffled black bean dip happen.
Literally, I started to dream … because you know I was reading this cookbook in bed.
When I woke up, the rest of the components of the dip had magically come to life in my brain, and I was off to the races. Truffled black bean purée, a simple chive-y avocado “salsa”, goat cheese crema, and crispy fried shallots. I know that sounds like a lot to be going on together, but trust me – it works. It works better than you might like, because you won’t be able to stop yourself from eating more and more and more until it’s gone, which could be a problem if you find yourself alone with this vat of deliciousness.
Call friends. Seriously.
- 1 cup canola oil
- 4 – 5 shallots, thinly sliced (about 1½ cups)
- 2 tablespoons olive oil
- 1 small onion, chopped (about 1 cup)
- 1 tablespoon chopped garlic
- 2 15-ounce cans black beans, drained and rinsed
- ½ cup chicken or vegetable stock
- 1 tablespoon truffle oil
- Splash of white wine vinegar
- 4 avocados, diced
- 1 tablespoon chives
- Juice of ½ a lemon
- Kosher salt and freshly ground pepper
- 8 ounces goat cheese, room temperature
- 1 7-ounce container crème fraîche
- To make the crispy shallots, heat 1 cup canola oil in a deep skillet over medium-low heat. Test the oil by placing a little piece of shallot in the oil; when it starts to sizzle, add the rest. Spread in an even layer and cook, stirring occasionally, until evenly browned – about 30 minutes. Using a slotted spoon, transfer the shallots to a paper towel.
- Meanwhile, heat olive oil in a pan over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic during last 30 seconds, then add beans and stock. Simmer the mixture until the stock evaporates, another 5 minutes or so. Purée using an immersion blender if you have one or transfer to a food processor. Stir in truffle oil and vinegar. Spoon the mixture into a 1.75-quart glass serving bowl. Place in the freezer just to cool it down while you work on the remaining layers.
- Toss diced avocado with chives and lemon juice in a medium bowl. In another bowl, mix goat cheese and crème fraîche. If the goat cheese is warm enough, it will combine easily. If not, you may want to mix it in your food processor.
- Once the black bean layer has cooled, take the bowl out of the freezer and add the avocado salsa in an even layer. Next, spread the goat cheese crema and smooth the top. Garnish with the crispy shallots, and enjoy!
Shallots, avocado, black beans…..perfect combination.
Casey recently posted..Salsa Bittman Style – The Food Matters Project
Wow – this looks so amazing. I’ve always been curious about truffle oil. I think I’m going to have to get me some and try it out.
What a beautiful dip. I love the crispy shallots to top it off.
Mireya @myhealthyeatinghabits.com recently posted..Tomato Salsa
Your layer dip looks great! I think it’s been years since I’ve attempted making one (and it was way back in college when I hardly cooked anything myself), so I’ll have to give it a go again. Love the shallots on top, too.
I like how you find ways to turn food into sexy! The crispy shallots look delish!
Margarita recently posted..DFJ’s Blackeye Pea Relish
I love, love, love this! I was just thinking about layered dip when I ran across this idea yeaterday. http://www.theyummylife.com/blog/2012/05/305/Mini+Mexican+Layered+Dip-aritas%21++A+fun%2C+no-guilt%2C+healthy+makeover. The layered dip was served in margarita glasses for individual servings. Great recipe!
Lexi recently posted..BRIE QUESADILLA WITH GRAPE SALSA
There are literally no words for how genius this recipe is. And I’m glad someone else reads cookbooks in bed
Kelly recently posted..Spring Vegetable Omelette
Holy cow, that looks delicious! I like the crispy shallots on top- definitely gives it that crunch while everything else is soft and gooey. This would be perfect for a Super Bowl party next January!
Evi recently posted..Food Matters Project #14: Black Bean & Corn Salsa
1. Now I must go to Tudor House
2. You never cease to amaze me my little SASSY, too fabulous!
Keely Marie recently posted..Rojo Amarillo Salsa de Mango
Love avocadoes, love chives, love goat cheese, and now I have a reason to use the truffle oil in my pantry. I read cookbooks in bed too . . . and sometimes in the bath tub.
Elaine recently posted..Totally Green Salsa
Wow – that is the Jimmy Choo of Layered Dips! Bookmarking! I <3 Geoffrey Z. – I need to add that cookbook to my wishlsit.
Alyssa @ Everyday Maven recently posted..The Food Matters Project: Spicy Pico de Gallo
Interesting combination of flavors. I need to try this sometime!
Gracie recently posted..Salsa!!!
How classy!! Looks fabulous! And I mirror your infatuation with Chef Zakarian!
Jenn recently posted..Watermelon Salsa
I need to try this sometime!Looks really fabulous..
Daaaaaamn. This looks so good, Sarah!
Cookie and Kate recently posted..Tomatillo Black Bean Tostadas
Made this last weekend for a graduation/birthday party. It did not go over with rave reviews and I thought it was bland and flavorless. I still had about 3/4 left after the party, so the next day, mother’s day, I set in out at a family function (they were all at the party the night before, so knew that it was on it’s second round…). everyone loved it and it was all eaten up! I think the trick is to allow the dish to sit for a bit before serving to allow the flavors to meld. I will make it again, but in advance next time! Thank you!
Hi, Dana! I tend to think most dips and recipes like this are better the next day, too. We ate this one right after making it and found it to be very flavorful! Make sure you’re using enough salt – that’s one thing that could have gone wrong. Glad you were able to enjoy it the next day, though!