A brilliant idea - a "breather" week to catch up on a FFWD recipe that we might have missed....
Per Nana~ "Socca from Vieux Nice"
This week's FFWD is a make -up week for everyone so I decided to do the socca from Vieux Nice. I had a little trouble finding the chickpea flour so I into checked Amazon.com I was pleased to see that they did carry the item and the price was right.
Unfortunately, I did not notice the amount of weight for the package. When the UPS driver dropped off the 5 pounds of flour, I had no idea when I would possibly use it up, if ever.
The recipe is delicious, but I wish there was a better way of cooking it instead of a 500 degree oven. I had so much smoke in the kitchen I was surprised the smoke alarm didn't go off. I love chickpeas in any form- as a side veggie, hummus, etc. and this recipe was really very tasty. Even after supplying Tricia with a bag, I still have 2 -3/4 packages to go. Any suggestions ? I am definitely going to research some recipes to use up my supply.
Per Tricia~ "Clafoutis"
Personally, I could use a make-up MONTH right about now- but I am happy with the freebie Friday regardless. I chose to do the clafoutis that I missed earlier this month and knocked out two different varieties- a red raspberry one made from frozen Trader Joe's organic raspberries.
Since I had dried apricots on hand also I tried a version using those, but chopped up a bit.
The recipe could not have been much simpler, the ingredients are staples and my guys loved them. All thumbs up and yes, all agreed that the powdered sugar at serving time was the way to go. So glad we had a week to circle back or we might have missed this treat........
Nana - check the package - I know that some packages of chickpea flour give instructions on how to make hummus out of it. You can use up a lot at a time that way :-)
ReplyDeleteTricia - both your clafoutis look pretty good to me.
Great choices both of you and I guess there will be a lot of socca in your futures ;)
ReplyDeleteThe socca is one that I may try as my make-up. Great double post!
ReplyDeleteBoth dishes look marvelous! I enjoyed these as well...but now want to make a clafoutis with raspberries. YUM!
ReplyDeleteIf I were there you could make me socca every day and I would come over to visit and eat it with you. You would run out of flour but we'd be having so much fun you would buy more. Then we'd eat clafouti. These looks so good and yes, so easy. Great post!
ReplyDeleteHow fun - I'll bet I'd prefer your Raspberry Clafouti over the Cherry one.
ReplyDeleteHey, would you 2 send me the dates you'll be in Seattle, where you're staying, cell phone number and e-mail address? I apologize if you've already sent these out - there are just so many e-mails flying around. I'll have a newsletter out to everyone early next week. Looking forward to meeting you both! susanelester@gmail.com
Nana, great looking socca! My bag of chickpea flour (same brand, smaller size) had a recipe for falafel patties which I made. They were good. (I served with the tzatziki.) Let me know if you want the recipe, I can email it to you.
ReplyDeleteTricia, your clafouti looks great. I like knowing that it worked well with raspberries and dried apricots, especially because cherries aren't around so much of the year.
Nana, I have a bag of chickpea flour in my cupboard too! I DID enjoy the socca but I'm not sure how often I'll make it. You know I don't think I even got my post up for that one. Tricia your clafoutis looks great in your heart mold. We enjoyed both of these dishes ladies. I didn't know you are coming to Seattle! Looking forward to meeting you.
ReplyDeleteBoth of your make ups look delicious. But oh Nana, that is a heck of a lot of chickpea flour. Do you like polenta? You can use chickpea flour in a similar way whereby you mix it, let it cool, cut it into blocks, and then fry it. Ask google for a Panella recipe (I think it's Italian). It's really quite tasty.
ReplyDeleteBoth of these recipes look wonderfully delicious! I loved both of them! The Socca was a surprise treat…even Bill enjoyed it! And who doesn’t love clafouti…with raspberries…sounds great! Have a great weekend, ladies!
ReplyDeleteNana: Ha! That "No grain, no gain" slogan cracked me up. My kitchen did get a little smoky too when I made socca last time, although I have to admit that my oven wasn't exactly the cleanest.
ReplyDeleteTricia: I made clafoutis too! And don't you just love how easy it was to make? Your version with raspberries makes my mouth water.
I love the blackened spots in the socca! I tried to get mine browned like that but it didn't. The clafoutis is still in my to try list. I might have to scale it down for two or make it next time we have company. Have a great weekend, Tricia and Nana!
ReplyDeleteNana - a friend of mine has a falafel recipe that uses the chickpea flour. I linked it on my socca post (my makeup week pick).
Tricia, the clafoutis was my second option, guess I went the easy way with the strawberry tartine. Love to use other berries like you did, it really is a great dessert! Nana, I just love socca as a pizza base, with cheese, tomato sauce and arugula on top. I heard about making hummus with chickpea flour too. The falafel suggested above sounds so good! Have a great weekend!
ReplyDeleteSocca & Clafoutis, what a fun make up week! That is a lot of flour, wonder if you could use it in a pie dough for a savory pot pie? Don't you just love the clafoutis, easy and with pantry staples!
ReplyDeleteI skipped the socca, too, and also had to order the chickpea flour off of amazon. I DID manage to just buy 1 bag, though. I don't know what I'd do with a multi-pack! Good luck. I'm going to wait until it cools down a little before I crank my oven up that high.
ReplyDeleteI made the clafoutis a long time ago (prior to it being assigned here). I don't know why I haven't made it again since then, because I loved it.
Your dishes look delicious:). I need to get busy and do some more make up recipes. I could also use a make up month.
ReplyDelete