1 cup chickpea flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup warm water
3 tablespoons olive oil
1/2 teaspoon crushed cumin seeds
Pinch of cayenne, if desired
Same procedure for Socca. I've used these to make indian-style "wraps" as follows:
Pour the batter into a hot oiled skillet on the stove-top. Place under broiler for about 20 seconds. Return to burner. Scoop some filling onto the pancake (I used some curried potatoes and chickpeas) and immediately fold over each edge to cover the filling. Now, flip over the entire "burrito." Drizzle about 1 tablespoon of olive oil over the top and then place under the broiler until nice and crispy brown.
Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts
Tuesday, April 10, 2007
Socca
1 cup chickpea flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup warm water
3 tablespoons olive oil
1/2 medium onion, thinly sliced
1/2 tablespoon minced fresh rosemary leaves
Place heavy (preferably cast-iron) skillet in oven and preheat to 450 F.
In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves if desired. Whisk in warm water and 2 tbsp olive oil.
Cover the bowl and allow the batter set for at least 30 minutes, add sliced onion to the batter, which should have the consistency of thick cream.
Remove skillet from oven. Add 1/2 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set.
Set socca a few inches below your broiler for a few minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice. Or, add toppings pizza-style, place under broiler to heat through and then cut into wedges.
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup warm water
3 tablespoons olive oil
1/2 medium onion, thinly sliced
1/2 tablespoon minced fresh rosemary leaves
Place heavy (preferably cast-iron) skillet in oven and preheat to 450 F.
In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves if desired. Whisk in warm water and 2 tbsp olive oil.
Cover the bowl and allow the batter set for at least 30 minutes, add sliced onion to the batter, which should have the consistency of thick cream.
Remove skillet from oven. Add 1/2 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set.
Set socca a few inches below your broiler for a few minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice. Or, add toppings pizza-style, place under broiler to heat through and then cut into wedges.
Wednesday, April 4, 2007
Homemade Corn Tortillas
2 cups masa harina
1-1/2 cups warm water
Mix masa harina with water, the dough should be as wet as possible without being sticky - like soft playdough. Form the dough into one ball, cover in plastic and let sit for about 30 minutes. Form into balls. Using tortilla press, press them to desired thickness. Slap each one into a hot cast iron skillet (no oil), and flip after 30 seconds. Flip after 30 more seconds, and "tap" and "spin" them so they puff up.
1-1/2 cups warm water
Mix masa harina with water, the dough should be as wet as possible without being sticky - like soft playdough. Form the dough into one ball, cover in plastic and let sit for about 30 minutes. Form into balls. Using tortilla press, press them to desired thickness. Slap each one into a hot cast iron skillet (no oil), and flip after 30 seconds. Flip after 30 more seconds, and "tap" and "spin" them so they puff up.
Polenta
1 3/4 cup milk
1 1/4 cup water
1 cup polenta
salt and pepper to taste
Goodies: Depending on the desired flavor, for Italian add rosemary, garlic, onion, oregano. For Mexican perhaps garlic, onion and jalepenos or chilis.
Cheese: 1/3 cup grated parmesan or Asiago cheese (or other cheese, e.g. perhaps cheddar or jack for a "Mexican" inspired polenta!)
Add some olive oil to a sauce pan. Add goodies. Cook for a few minutes.Add the milk and water. Stir. Once it comes to a boil slowly add the polenta by little handfuls, letting it fall through your fingers. Turn down the heat to medium to medium-low. When the polenta starts to pull away from the sides of the pan pull the pan from the heat. Add the salt and pepper, as well as whatever cheese you are using. Stir it all in. Immediately pour the polenta into whatever receptacle you would like to use (baking dish, loaf pan, etc). Use a rubber spatula to spread the polenta out evenly, to your desired thickness. Eat as is, or put the polenta into the refrigerator to chill, for at least two hours and bake or fry it up later.
1 1/4 cup water
1 cup polenta
salt and pepper to taste
Goodies: Depending on the desired flavor, for Italian add rosemary, garlic, onion, oregano. For Mexican perhaps garlic, onion and jalepenos or chilis.
Cheese: 1/3 cup grated parmesan or Asiago cheese (or other cheese, e.g. perhaps cheddar or jack for a "Mexican" inspired polenta!)
Add some olive oil to a sauce pan. Add goodies. Cook for a few minutes.Add the milk and water. Stir. Once it comes to a boil slowly add the polenta by little handfuls, letting it fall through your fingers. Turn down the heat to medium to medium-low. When the polenta starts to pull away from the sides of the pan pull the pan from the heat. Add the salt and pepper, as well as whatever cheese you are using. Stir it all in. Immediately pour the polenta into whatever receptacle you would like to use (baking dish, loaf pan, etc). Use a rubber spatula to spread the polenta out evenly, to your desired thickness. Eat as is, or put the polenta into the refrigerator to chill, for at least two hours and bake or fry it up later.
Tuesday, April 3, 2007
Pizza Crust
1 tablespoon dry yeast
2/3 cup brown rice flour
1/2 mixture of nut/flax/rice flour or tapioca flour
2 tablespoons milk
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon italian herbs
2/3 cup water (110 degrees F)
1/2 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
Preheat oven to 425 degrees F. In medium bowl using regular beaters blend all ingredients on low speed. Beat on high speed for 3 minutes. (If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) Dough will resemble soft bread dough.
Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).
Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands. Make edges slightly thicker to hold toppings. Bake pizza crust for 10 minutes. Remove from oven. Spread pizza crust with and add toppings. Bake another 20 to 25 minutes or until done.
2/3 cup brown rice flour
1/2 mixture of nut/flax/rice flour or tapioca flour
2 tablespoons milk
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon italian herbs
2/3 cup water (110 degrees F)
1/2 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
Preheat oven to 425 degrees F. In medium bowl using regular beaters blend all ingredients on low speed. Beat on high speed for 3 minutes. (If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) Dough will resemble soft bread dough.
Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).
Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands. Make edges slightly thicker to hold toppings. Bake pizza crust for 10 minutes. Remove from oven. Spread pizza crust with and add toppings. Bake another 20 to 25 minutes or until done.
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