Tag: cooking

Socca Recipe

Writing this down because I have too many tabs opened.

 

Ingredients

  • 1 cup chickpea flour (4 1/2 ounces)
  • 1 cup water
  • 1 1/2 tablespoons extra-virgin olive oil, plus more for the pan and drizzling
  • 1/2 teaspoon kosher salt
  • 1 teaspoon za’atar (optional)

Instructions

  1. Prepare the chickpea batter. Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water.

  2. Preheat the oven and then the pan. Arrange an oven rack 6 inches below the broiler element and heat to 450°F. About 5 minutes before the batter is done resting, place a 10-inch cast iron skillet in the oven and turn the oven to broil.

  3. Add the batter to the prepared pan. Carefully remove the hot skillet from the oven. Add about 1 teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan, if needed.

  4. Broil the socca for 5 to 8 minutes. Broil until you see the top of the socca begin to blister and brown, 5 to 8 minutes. The socca should be fairly flexible in the middle but crispy on the edges. If the top is browning too quickly before the batter is fully set, move the skillet to a lower oven rack until done.

  5. Slice and serve. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper, and drizzle with more olive oil and sprinkle with the za’atar if using.

55 Days of Grilling: Day 12 – Breakfast

I made grilled french toast this morning — 4 eggs, 1 tsp cinnamon, 1/4 cup maple syrup, 1 tbsp vanilla, 1/4 tsp nutmeg, and 1/2 cup milk. Dipped the bread in the mix, heated in a pan until the egg solidified, then moved to the grill to toast. This crisped up the bread quite nicely, and we got a custard-like inner bread with a slight crunch on the outside.

Served with fresh maple syrup. Very tasty!

55 Days of Grilling: Day 11

Tonight, we made cubano sandwiches using the pork roast from last night. Pork, ham, swiss cheese, and pickle on Cuban bread. Butter outsides of bread before … well, normally pressing in a panini press. But, in this case, before grilling for a few minutes to get the bread toast and melt the cheese.

Cuban bread uses a poolish — 1/4 cup flour, 1/4 cup water, and 1/2 tsp yeast. That sits overnight (12+ hours). Add 1 cup water, 1.5 tsp salt, 1.5 tsp sugar, 1 Tbsp oil (traditionally lard), 1.5 tsp yeast, and 3 cups flour. Mix and kneed — add up to an additional 1/2 cup flour to form a dough ball. Let sit in a warm place for 1-2 hrs to raise. Deflate the dough and let raise for another hour. Form into two logs and embed a metal skewer in the top. Cover with a clean towel and let raise for 30 minutes. After 30 minutes, preheat oven to 400F. Bake for 25 minutes.

Remove skewers

55 Days of Grilling: Day 10

I made a braised pork today — cooked at ~300 degrees for about six hours. A few days ago, I mixed up a marinade for the bone-in pork roast.

  • 2 Tbsp kosher salt
  • 4 Tbsp maple syrup
  • 1 Tbsp ground mustard
  • 1/2 cup Dijon mustard
  • 2 Tbsp freshly ground black pepper
  • 1 Tbsp smoked sweet paprika
  • 1/2 cup vegetable oil

I coated the roast in the marinade then vacuum packaged it. Six hours was too long — a more marbled roast might have been fine, but the one we had got dry. Drizzling it with maple syrup helped!

55 Days of Grilling: Day 6

Lunch today was a salad with grilled apples and spicy peanut sauce. The peanut sauce

  • 3/4 cup creamy peanut butter
  • 1 tablespoons lemon juice
  • 2 tablespoons rice vinegar
  • 1 tablespoons soy sauce (this was a little much)
  • 1 tablespoon maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sriracha (could have used a little more)
  • 1/4 teaspoon ground ginger
  • 1/4 cup coconut milk

In a small skillet, mix the peanut butter, lemon juice, rice vinegar, soy sauce, maple syrup, and sesame oil. Heat over a low heat to melt and combine. Add ground ginger. Add coconut milk to thin it into a dressing. Add sriracha to taste — Anya liked it with a teaspoon of sriracha, but Scott wanted it a little biffier (Anya’s word for spicy). I hard boiled a few fresh eggs — the yolks on the fresh eggs are awesome. Not dry at all.

55 Days of Grilling: Day 5

Tonight, we made turkey, spinach, feta burgers with fresh rolls. The rolls were my usual dough recipe (4c flour, 1T yeast, 1T sugar, 1t salt, 1T oil/butter, 1/2c wheat gluten) with a six hour rise time in a warm oven followed by a really short rise time after shaping and an egg wash. Cooked at 375 for 15 minutes — could have used an extra minute or two.

The burgers were ~1.5 lbs ground turkey, 1/4 large red onion chopped, 1 package frozen chopped spinach (defrosted with water squeezed out), 2t salt, 1t pepper, 6 oz feta, 2 eggs (minus what was used for the egg wash on my rolls), seranno chillis, and about 1/2c panko. Grilled about 5 minutes each side at a high temp. Very good — may want to try adding mustard to burger mix next time.

55 Days of Grilling: Day 4 Breakfast

Anya and I made pancakes on the grill today — I put the batter in and flip the first time, then she takes them out of the pan. She wanted to toss the cooked pancake on the grill to get some “grill marks” … which was pretty cool.

The batter is an extra vanilla-y buttermilk pancake recipe:

2c flour
1t baking powder
1t baking soda
1/2t salt

2c buttermilk
3T maple syrup
1 egg
2T oil
1T vanilla

It’s actually a powdered buttermilk, so that’s half a cup of buttermilk powder and two cups of water. I mixed up some “pancake mix” so next time we’re making pancakes … we just need to add water, oil, maple syrup, vanilla, and an egg.