Your Food Thread
- Thread starter Laurel
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gotsnowgotslush
skates like Eck
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"These addictive little chickpea flour morsels (called panelle in Sicily, where they’re a popular street snack)."
served w/ SALSA VERDE :
Find some piment d’Espelette
CHICKPEA FRITTERS :
6 tablespoons olive oil 2 garlic cloves 2 1/2 cups water 1 1/2 cups chickpea flour 1 tablespoon kosher salt, divided 4 cups neutral oil (such as canola), for frying
Step 3
Make the chickpea fritters: Puree 6 tablespoons olive oil and garlic cloves in a blender until smooth. Pour through a fine wire-mesh strainer into a small bowl, pressing gently on solids. Discard solids.
Step 4
Bring 2 1/2 cups water to a boil in a medium pot, covered, over high heat. Whisk in chickpea flour and 11/2 teaspoons salt until smooth. Fold in oil mixture with a heatproof spatula. Reduce heat to moderately low. Cook, stirring often with spatula to ensure mixture does not stick to sides or bottom of pan, 15 minutes. Remove from heat, and cool slightly. Place mixture in a food processor; process until smooth.
Step 5
Place chickpea mixture in a quarter sheet pan or 9-by-13-inch pan lined with plastic wrap. Top with another layer of plastic wrap and press mixture to fill pan. Mixture should be about 1/4 inch thick. Chill until set, about 30 minutes.
Step 6
Heat neutral oil in a large saucepan or small Dutch oven to 350°F.
Step 7
Break chickpea mixture into roughly 1-inch squares. Fry in 3 to 4 batches, agitating gently with a mesh skimmer or large slotted spoon to ensure even frying, until crispy and slightly golden, 3 minutes. Drain on paper towels. Sprinkle with remaining 1 1/2 teaspoons salt
https://www.foodandwine.com/recipes/chickpea-fritters-salsa-verde
served w/ SALSA VERDE :
Find some piment d’Espelette
CHICKPEA FRITTERS :
6 tablespoons olive oil 2 garlic cloves 2 1/2 cups water 1 1/2 cups chickpea flour 1 tablespoon kosher salt, divided 4 cups neutral oil (such as canola), for frying
Step 3
Make the chickpea fritters: Puree 6 tablespoons olive oil and garlic cloves in a blender until smooth. Pour through a fine wire-mesh strainer into a small bowl, pressing gently on solids. Discard solids.
Step 4
Bring 2 1/2 cups water to a boil in a medium pot, covered, over high heat. Whisk in chickpea flour and 11/2 teaspoons salt until smooth. Fold in oil mixture with a heatproof spatula. Reduce heat to moderately low. Cook, stirring often with spatula to ensure mixture does not stick to sides or bottom of pan, 15 minutes. Remove from heat, and cool slightly. Place mixture in a food processor; process until smooth.
Step 5
Place chickpea mixture in a quarter sheet pan or 9-by-13-inch pan lined with plastic wrap. Top with another layer of plastic wrap and press mixture to fill pan. Mixture should be about 1/4 inch thick. Chill until set, about 30 minutes.
Step 6
Heat neutral oil in a large saucepan or small Dutch oven to 350°F.
Step 7
Break chickpea mixture into roughly 1-inch squares. Fry in 3 to 4 batches, agitating gently with a mesh skimmer or large slotted spoon to ensure even frying, until crispy and slightly golden, 3 minutes. Drain on paper towels. Sprinkle with remaining 1 1/2 teaspoons salt
https://www.foodandwine.com/recipes/chickpea-fritters-salsa-verde
gotsnowgotslush
skates like Eck
- Joined
- Dec 24, 2007
- Posts
- 25,720
Cookie Dough
Bake 350F for 12-15 minutes
Ingredients
2 cups rolled oats*
2/3 cup coconut oil, solid but soft
1/2 cup coconut sugar
1/2 cup dark brown sugar
1 tablespoon vanilla extract
4 tablespoons almond or oat milk
2 cups almond flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup dark chocolate chips
3/4 cup cocoa nibs
1/4 cup flaky sea salt, for sprinkling
*toast the oats in oven for 10-15 minutes, let cool before tossing them in
"Vegan Gluten-Free Chocolate Chip Crunch Cookies"
The Today Show
recipes
Bake 350F for 12-15 minutes
Ingredients
2 cups rolled oats*
2/3 cup coconut oil, solid but soft
1/2 cup coconut sugar
1/2 cup dark brown sugar
1 tablespoon vanilla extract
4 tablespoons almond or oat milk
2 cups almond flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup dark chocolate chips
3/4 cup cocoa nibs
1/4 cup flaky sea salt, for sprinkling
*toast the oats in oven for 10-15 minutes, let cool before tossing them in
"Vegan Gluten-Free Chocolate Chip Crunch Cookies"
The Today Show
recipes
thør
Karhu-er
- Joined
- May 29, 2002
- Posts
- 90,648
Added the recipe link.
gotsnowgotslush
skates like Eck
- Joined
- Dec 24, 2007
- Posts
- 25,720
Thanks!
*laughing at sight of "sammich*
*laughing at sight of "sammich*
thør
Karhu-er
- Joined
- May 29, 2002
- Posts
- 90,648
thør
Karhu-er
- Joined
- May 29, 2002
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- 90,648
Emerson40
An evening spent dancing
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- Aug 27, 2012
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There was a link to a Dennis Hof memorium smack dab in the middle of the Dorcas Reilly piece.
Other than the proximity of their deaths, odd to see Mr Bunny Ranch in the middle of Ms Bean Casserole like that.
thør
Karhu-er
- Joined
- May 29, 2002
- Posts
- 90,648
gotsnowgotslush
skates like Eck
- Joined
- Dec 24, 2007
- Posts
- 25,720
Seedy Crisps
Adapted from Alton Brown
Serves 10-12
5 oz. whole wheat flour
4-3/4 oz. all-purpose flour plus additional for dusting
1/3 cup poppy seeds
1/3 cup sesame seeds
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
3 tablespoons olive oil
6-1/2 oz. water
In a medium bowl, combine both flours, poppy seeds, sesame seeds, salt and baking powder. Stir in the olive oil and then the water to create the dough. Transfer the dough to a lightly floured worksurface and knead 4-5 times. Divide into 8 equal pieces and allow the dough to rest for 15 minutes.
Preheat the oven to 450 degrees F.
Roll out the dough to 1/16th inch thickness. This can be done with a rolling pin or by using a pasta roller. For the pasta roller, flatten the dough to feed it through and continue sequentially to the thinnest setting possible without tearing the dough.
Transfer the rolled dough to a parchment lined baking sheet. Bake for 4 minutes, flip the crackers and then bake for an additional 4 minutes until deep golden brown. Cool before serving and break into rough pieces as desired. Store in an airtight container.
gsgs comment- Dammit, I should have a pasta roller.
Adapted from Alton Brown
Serves 10-12
5 oz. whole wheat flour
4-3/4 oz. all-purpose flour plus additional for dusting
1/3 cup poppy seeds
1/3 cup sesame seeds
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
3 tablespoons olive oil
6-1/2 oz. water
In a medium bowl, combine both flours, poppy seeds, sesame seeds, salt and baking powder. Stir in the olive oil and then the water to create the dough. Transfer the dough to a lightly floured worksurface and knead 4-5 times. Divide into 8 equal pieces and allow the dough to rest for 15 minutes.
Preheat the oven to 450 degrees F.
Roll out the dough to 1/16th inch thickness. This can be done with a rolling pin or by using a pasta roller. For the pasta roller, flatten the dough to feed it through and continue sequentially to the thinnest setting possible without tearing the dough.
Transfer the rolled dough to a parchment lined baking sheet. Bake for 4 minutes, flip the crackers and then bake for an additional 4 minutes until deep golden brown. Cool before serving and break into rough pieces as desired. Store in an airtight container.
gsgs comment- Dammit, I should have a pasta roller.
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