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1 cup (130g) chickpea flour
1 cup plus 2 tablespoons (280ml) water
3/4 teaspoon sea salt
1/8 teaspoon ground cumin
2 1/2 tablespoons olive oil, divided
freshly-ground black pepper, plus additional sea salt and olive oil for serving
Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.
To cook, heat the broiler in your oven. Oil a 9- or 10-inch (23cm) pan with the remaining olive oil and heat the pan in the oven.
(I use a cast-iron skillet, but Tricia uses a non-stick tart pan.)
Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.
Bake until the socca is firm and beginning to blister and burn (about 5 minutes). The exact time will depend on your broiler.
Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.
Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.
Makes about 3 10 inch pancakes
This easy homemade hummus has a slightly sweet, almost Asian flavor from orange juice, rice vinegar, and soy sauce. Goes really well with homemade pretzels.
1/4 cup parsley leaves
2 tablespoons chopped onion
1 garlic clove
1/4 cup orange juice
2 tablespoons tahini (sesame seed paste)
2 tablespoons rice vinegar
2 teaspoons low-sodium soy sauce
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/2-1 teaspoon ground cumin
1/4 teaspoon paprika
1 (15-ounce) can chickpeas (garbanzo beans), drained
Drop parsley, onion, and garlic through food chute with food processor on, and process until minced. Add orange juice and remaining ingredients, and process until smooth. Serve with pita triangles or pretzels.
- Makes 1 3/4 cups (serving size: 1 tablespoon)
- 21 (3% from fat)
- 0.7g (sat 0.1g,mono 0.2g,poly 0.3g)
½ cup yellow cornmeal
½ cup all-purpose four
3 tablespoons sugar
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
2 tablespoons butter, melted
2 cups red and yellow tomatoes or cherry tomaotes, halved, seeded, 1/4-inch dice
1 garlic clove, minced or pressed
1 tablespoon grated Parmesan cheese
1 tablespoon chopped basil (or fresh oregano)
1 tablespoon olive oil
2 teaspoons white balsamic vinegar
Salt and ground pepper
¾ cup whole milk ricotta cheese
Basil thinly sliced for garnish.
Preheat the oven to 375 degrees.
Butter two 12-cup mini-muffin pans.
In a medium bowl, whisk the cornmeal with the flour, sugar, baking powder and salt.
In another bowl, whisk the milk with the egg and melted butter.
Pour the milk mixture into the dry ingredients and stir to combine. Do not over mix.
Spoon the batter into the muffin cups, filling them halfway. Bake for 10 minutes or until golden. Cool in the pans for 5 minutes, then turn out to cool completely.
After dicing the tomatoes, wrap in paper towels to absorb the moisture.
In a medium bowl, toss the tomatoes with the garlic, Parmesan, basil, vinegar and olive oil. Season with salt and pepper.
In a small bowl, season the ricotta with salt and pepper.
Using a small serrated knife, slice off the domed tops of the muffins. Slice off a small part of the rounded dome to make a stable base, if necessary
Top the cut side of the muffins with the ricotta, about a teaspoon of the tomato mixture and garnish with the thinly sliced basil.
Makes 2 Dozen Tartlets
1 ½ c. very warm water
1 Tbsp. yeast
¼ c. sugar
3-4 cups flour
4 T. baking soda
10 cups water
1 egg white
¼ c. coarse kosher salt
Preheat oven to 475 degrees.
In a large bowl, whisk together water and yeast. Stir in the sugar and set aside 1-2 minutes until the mixture is foamy.
Stir in 3 cups of the flour. Begin kneading the dough, adding additional flour until it is soft, but not at all sticky. On a lightly floured surface, roll a palm-sized ball of dough into a long rope, approximately 12 inches long. Twist into a pretzel shape.
Set aside on a lightly floured surface and allow to rise slightly while you finish twisting the other pretzels.
Bring water and baking soda to a rolling boil in a large saucepan. Gently place pretzels in soda bath for 10 seconds on each side. Remove, brush with egg white and sprinkle with coarse kosher salt. Place on a greased baking sheet.
Bake pretzels in preheated oven for 10 minutes, or until nicely browned.