Black Beans, Wedding Cake, Monte Cristo Sandwich

DEAR SOS: I adore the black beans served at Cha Cha Cha Encino. What chance is there of getting them to share the recipe?

--STERLING

DEAR STERLING: Ask and ye shall receive graciously from Cha Cha Cha. The recipe was created by executive chef Martin Torres.

CHA CHA CHA BLACK BEANS TORRES

2 quarts water

2 cups (3/4 pound) black beans

1/4 cup chopped green pepper

2 large onions, chopped

1/2 cup olive oil

5 cloves garlic, minced to get about 2 tablespoons

2 medium tomatoes, chopped

1 teaspoon ground cumin

1 tablespoon black pepper

1/4 cup chopped cilantro

Salt

Sour cream or Mexican crema, optional

Fill stock pot with water. Add beans, green pepper and 6 tablespoons chopped onion. Bring to boil, reduce heat and simmer 30 minutes.

Meanwhile, heat oil in large skillet. Add garlic, tomatoes, remaining onion, cumin, black pepper, cilantro and salt to taste. Saute until vegetables are tender. Add to black beans and stir until well mixed. Simmer 45 to 60 minutes until juices thicken and beans are tender. Serve with dollop sour cream, if desired. Makes 2 quarts, or 6 servings.

Each serving contains about:

409 calories; 59 mg sodium; trace cholesterol; 19 grams fat; 47 grams carbohydrates; 15 grams protein; 4.01 grams fiber.

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DEAR SOS: While spending the summer of 1986 in Bordeaux, France, as an exchange student, I sampled a flat, heavy cake, called gateau Basque that was served warm without icing. I am getting married and would like to serve the cake in lieu of the traditional type at our reception. I can’t seem to find a recipe and hope you can. I am sure others would be interested.

--WINDY

DEAR WINDY: We are happy to dig into our files for a wedding. Congratulations. The recipe is from La Villa Basque, a restaurant of L.A.’s past.

GATEAU BASQUE

Flour

1/2 cup plus 2 tablespoons sugar

1 teaspoon baking powder

Dash salt

Grated zest 1/2 lemon

Grated zest 1/2 orange

1/2 cup plus 2 tablespoons butter

2 eggs

Melted butter

Creme Patissiere

Combine 2 cups flour, sugar, baking powder, salt and lemon and orange zests in bowl. Cut in butter with pastry cutter or 2 knives until mixture resembles coarse crumbs. Add 1 egg and work dough into smooth ball.

Divide dough into 4 portions. Roll each portion into circle to fit 2 (9-inch) cake pans. Fit bottoms of pans with 1 dough circle each. Brush dough circles with melted butter and sprinkle lightly with flour. Fill each with cooled Creme Patissiere. Cover each with top pastry, trim edges and brush top with remaining egg, beaten. Bake at 300 degrees 40 minutes or until cake is golden and dough is done. Makes 2 cakes, or 16 servings.

Each serving contains about:

205 calories; 154 mg sodium; 99 mg cholesterol; 10 grams fat; 26 grams carbohydrates; 4 grams protein; 0.05 gram fiber.

Creme Patissiere

2 cups milk

Dash vanilla

1/3 cup plus 1 tablespoon sugar

3 egg yolks

1/4 cup plus 2 teaspoons flour

Dash salt

Heat milk in pan with vanilla.

Beat sugar in bowl with egg yolks until light and pale in color. Add flour and salt. Beat again. Gradually add to boiling milk, whipping constantly until mixture thickens. Remove from heat and cool.

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DEAR SOS: I love Monte Cristo sandwiches and have experimented with no luck to create one similar to the one found at Solley’s Deli in Sherman Oaks. I hope you can help.

--J.Q.

DEAR J.Q.: Every cook uses a favorite Monte Cristo combo. Solley’s uses ham, turkey, bacon and Swiss cheese.

SOLLEY’S MONTE CRISTO SANDWICH

1/2 cup milk

2 eggs

1/2 teaspoon Dijon mustard

8 slices sandwich bread

16 slices Swiss cheese

16 slices cooked turkey breast

16 slices ham

8 slices bacon, cooked crisp

2 to 3 tablespoons butter

Lightly beat together milk, eggs and mustard. Dip 1 side of 4 bread slices in egg mixture. Arrange 2 slices each of cheese, turkey, ham and bacon on undipped surface of each slice. Dip remaining bread in egg mixture and top sandwiches.

Melt butter in large skillet. Cook sandwiches over low heat until bread is lightly toasted and cheese melts. Carefully turn sandwiches and brown other side. Makes 4 servings.

Each serving contains about:

605 calories; 734 mg sodium; 226 mg cholesterol; 33 grams fat; 29 grams carbohydrates; 45 grams protein; 0.10 gram fiber.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

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