Recipes

May – Carrot and Saffron Socca
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May – Carrot and Saffron Socca

Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

Carrot and Saffron Socca

What is socca? It’s a pancake made with chickpea flour. A more complete explanation comes from Google:

Farinata, socca, torta di ceci, or cecina is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Italy and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba islands. It is also typical in Gibraltar, where it is called calentita.

Socca is gluten-free and dairy free. In this recipe crumbled feta is added to the salad, leave it out for a dairy-free and vegan meal.

The recipe comes from salad freak by Jess Damuck.

There are a couple of ways I will change this when I make it next time. Suggestion number one has to do with the batter. The socca batter is baked in a 12-inch cast-iron or round griddle pan. The pancake was quite thick and although it was crisp on the outside, it was more like a regular fluffy pancake in the middle. The salad makes enough for two pancakes. And there is enough batter to make two thinner pancakes, which would be crisper.

Suggestion number two is that I would dress the salad with a tablespoon of mild vinegar, two of olive oil, salt, and pepper. The pesto would be dolloped on top, each person could mix it in as desired. I felt it was lost as a dressing for the salad.

I plan to make this again very soon with the changes noted above. Meanwhile, I will post this as it was written in the book, let me know what you think.

Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

Carrot and Saffron Socca

Ingredients:

  • 1 bunch of fresh carrots with their tops. Peel the carrots and reserve the tops
  • 2 lemons
  • 3 radishes
  • 3 scallions
  • Fresh chives with their flowers
  • 1/3 cup of feta cheese, crumbled
  • Big pinch of saffron
  • 1 cup of chickpea flour
  • 1 cup of lukewarm water
  • 1 teaspoon kosher salt
  • 1/2 cup plus 2 tablespoons of olive oil

For the pesto and salad:

  • 1/3 cup of olive oil
  • 1/4 teaspoon of ground cinnamon
  • 1/2 cup of sliced almonds, toasted
  • Crushed red pepper flakes

 

Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

 

Method:

Preheat the oven to 450 degrees F, and place a 12-inch cast-iron skillet or round griddle inside

Prepare the socca batter –

  1. Add a big pinch of saffron to the 1 cup of lukewarm water, and let it seep for 10 minutes.
  2. In a medium bowl, whisk together 1 cup of chickpea flour and 1 teaspoon of salt (kosher), add the saffron water and 1/4 cup of olive oil. Whisk until smooth and set aside.

Prepare the pesto –

  1. Bring a medium pot of salted water to a boil.
  2. Put a bowl of water in the sink with some ice cubes, this will be your ice bath.
  3. Remove the tops for the carrots, discarding any tough stems or wilted leaves. Rinse the tops well until clean. Add them to the boiling water and cook for about 30 seconds, until bright green. Transfer the tops to the ice bath with a slotted spoon or spider. Once cool, remove the tops and squeeze out any excess moisture. Spread them on paper towels or a tea towel to dry completely.
  4. Once dry, finely chop them in a small bowl. Stir in 1/3 cup of olive oil, the zest and juice of 1 lemon, and 1/4 teaspoon of cinnamon. Taste and season with salt. (I used a mini food processor for this step.)

Prepare the salad –

  1. Using a Y-peeler or a mandoline, create thin ribbons from the carrots.
  2. Thinly slice the radishes.
  3. Add both vegetables to the ice bath used for the carrot tops. This will crisp them while you cook the socca.
  4. Slice the scallions and chives (if using)

Make the socca –

  1. Carefully remove the preheated pan from the oven and place it on top of the stove.
  2. Add 2 tablespoons of olive oil and the scallions and cook until softened.
  3. Carefully pour the batter into the pan and return it to the oven.
  4. Bake until golden brown and completely set – 10 to 12 minutes. For additional color, you can broil it for a couple of minutes.

Assemble –

  1. Drain the carrots and radishes, pat them dry, and add them to a bowl. Toss with a few spoonfuls of the pesto, 1/2 cup of toasted almonds, 1/3 cup of crumbled feta, and the chives.
  2. Scatter this mixture on top of the socca and serve with the pepper flakes on the side.
Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

Carrot and Saffron Socca

 

Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

Carrot and Saffron Socca

Everything could be made ahead, baked, and assembled at the last minute. Other recipes I have seen for socca call for letting the batter rest, in the fridge, for several hours. The salad would be more flavorful if it had a chance to soak up some of the dressing. Goat cheese would be a good stand in for the feta.

It’s a wonderful, light, flavorful meal. It could even be a starter, cut into small portions.

 

May – Asian Cabbage and Kale Salad
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May – Asian Cabbage and Kale Salad

Asian Cabbage and Kale Salad

Asian Cabbage and Kale Salad

This recipe comes from Pinch of Yum. They call it Miso Crunch Salad and you can find the link to their blog here. It’s Asian-ish and would go wonderfully with any grilled protein. They add shrimp to make it a full meal, chicken would be equally delicious, even some leftover grilled steak. I served this as a salad with gochujang marinated grilled chicken. Leftover chicken was added to the salad for lunch the next day.

Thai influenced chopped cabbage and kale salad

Thai-influenced chopped cabbage and kale salad

The salad was still crunchy and delicious for lunch two days later. This would be a good salad to take to a party. It does contain peanuts but any other spiced nut would work. I only modified the recipe slightly, adding thinly sliced red onion and radishes.

Ingredients:

Dressing – 

  • 1/3 cup of avocado or other neutral oil
  • 1/3 cup of lime juice from 4-6 limes
  • 1/4 cup of white miso
  • 1/4 cup of sugar
  • 2 cloves of garlic, minced
  • 1/2 teaspoon of kosher salt

Salad –

  • 5 cups of shredded kale
  • 5 cups of shredded cabbage (a cole slaw mix would work here)
  • 1/2 cup of thinly sliced red onion
  • 4 thinly sliced radishes
  • 1 cup of chili-flavored peanuts or something similar
  • 2 avocados, chunked
  • 1/2 cup of chopped cilantro
  • 1/2 cup of sliced scallions (optional)

Method:

  1. Shake the dressing ingredients together in a jar, whisk in a bowl, or mix in a small food processor until smooth. Add a few drops of water if it seems too thick.
  2. Toss the salad together with the dressing in a large bowl and massage slightly.
Asian Cabbage and Kale Salad

Asian Cabbage and Kale Salad

BBQ season is starting and the folks over at Fiesta Friday might want to keep this in their back pocket. It’s Fiesta Friday #483 hosted by Angie and co-hosted this week by Pauline @ Beautiful Voyager

Click on the link to view recipe, craft, and decorating posts.

May – Korean BBQ Chicken
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May – Korean BBQ Chicken

Have you had a chance to try the Korean chili paste, gochujang? If not, I recommend you find some. I certainly haven’t explored the full range of possibilities for using it. I do know it makes an amazing component of a marinade. If you have an Asian grocery near you, I am sure you will be able to find it. As I don’t, it was available to order on Amazon.

Gochujang

Gochujang

According to Google…

Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju powder (fermented soybean powder), yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.

It is hot, but not overwhelmingly so. And the heat seems to dissipate when it’s cooked. It takes a starring role in this marinade recipe. I have used this marinade on both bone-on and boneless chicken breasts, and a whole roasted chicken. However, it would be equally delicious on a flank steak or baked tofu. You can marinate for an hour, or even better, overnight in the fridge.

Gochujang Marinated Korean BBQ Chicken

Gochujang Marinated Korean BBQ Chicken

Korean BBQ Marinade 

Ingredients:

  • 4 tablespoons gochujang
  • 2 cloves of garlic, minced or grated
  • 1/2 inch piece of fresh ginger, peeled and grated
  • 2 tablespoons of unsweetened rice vinegar
  • 2 teaspoons of sugar
  • 2 tablespoons of sesame oil
  • For the sauce – 2 tablespoons of honey
  • Garnish – chopped cilantro, chopped scallions

Method:

  1. For the marinade, combine all the ingredients, whisking to mix well.
  2. Set aside about 1/3 of the marinade and mix it with the honey. You will use this to drizzle over the finished dish.
  3. Brush all over the chicken, cover, and refrigerate in the refrigerator for an hour or overnight.
  4. When ready to cook, preheat your oven to 400 degrees F. Brush with any remaining marinade and roast for 1 to 1-1/2 hours. The internal temperature should be 160 degrees F. I cooked my chicken breasts (boneless but with skin on) in the air fryer for 20 minutes at 350 degrees F.
Gochujang Marinated Chicken

Gochujang Marinated Chicken

The inspiration for this recipe came from a New Zealand Airlines inflight magazine.

I served it with a Thai-influenced chopped cabbage and kale salade.

Thai influenced chopped cabbage and kale salad

Thai-influenced chopped cabbage and kale salad

I’ll post that recipe later this week. It came from the blog Pinch of Yum.

Korean BBQ chicken and Thai influenced chopped cabbage and kale salad

Korean BBQ chicken and Thai-influenced chopped cabbage and kale salad

It was a great combination.

 

 

April – Roasted Salmon with Pistachios and a Spring Salad
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April – Roasted Salmon with Pistachios and a Spring Salad

Roasted Salmon with Pistachios and a Spring Salad

Roasted Salmon with Pistachios and a Spring Salad

The inspiration for this dish came from the cookbook salad freak by Jess Damuck. Of all the cookbooks I own (and there are many), this one has the most earmarked pages. The original recipe called for snap peas, snow peas, pea tendrils, and creme fraiche, none of which were on hand. However, I did have a bunch of fresh asparagus, arugula, and sour cream in the fridge. And, always, frozen peas in the freezer. If you are lucky enough to have snap and snow peas, please feel free to substitute. Only have green beans? Go for it. Baby baby carrots with peas would be a classic combination, and colorful as well. I think the only rule is to blanch the vegetables so they are still crisp-tender. What do I mean? A bit of bite but not raw.

I dislike the restaurant trend of undercooked vegetables.

I think this is the perfect dish to celebrate spring. If you can get fresh-shelled peas from the farmer’s market or your vegetable garden, please use them. Their tendrils could replace the arugula or spinach. If not, frozen peas (I always have a bag in the freezer) will be just fine. Put them in a colander and run boiling water over them. That’s all they need. When our child was a toddler we called them “ice peas”. They were a favorite, still frozen.

Wild Spring Onions

Wild Spring Onions

I have a patch of wild spring onions in the garden and used some of the flowers in the salad. Chive flowers would be lovely if you happen to have some.

Ingredients for 4 people:

  • 1 large bunch of asparagus (about a pound), cut on the bias into pieces about 1 inch long
  • 1 cup of fresh or frozen peas
  • 2 handfuls of baby spinach or arugula
  • 2 lemons
  • 1 pound of fresh salmon, skin removed (cut into 4 portions)
  • 2 tablespoons of sour cream
  • 2 tablespoons of grainy mustard
  • 1/3 cup of finely chopped pistachios
  • 1 tablespoon of white wine or white balsamic vinegar
  • 2 tablespoons of olive oil

Method:

  1. Preheat the oven to 325 degrees F or 165 degrees C
  2. Pat the salmon dry, season it with salt and pepper, and place it in a baking dish with what would have been the skin side down.
  3. In a small bowl, stir together 1 tablespoon of the sour cream with the 2 tablespoons of mustard. Smear this mixture over the salmon and sprinkle the pistachios on top to coat the fish.
  4. Prepare a bowl with ice water in the sink.
  5. Put the peas (if frozen) into a colander in the sink.
  6. Bring a pot of salted water to a boil and add the asparagus, blanch for 2 minutes until bright green and crisp-tender. Use a spider or tongs to transfer the asparagus to the bowl of ice water. If you are using fresh-shelled peas, you can add them to the boiling water with the asparagus and add them to the ice water as well.
  7. If using frozen peas (which are now in the colander), pour the remaining boiling water over them to defrost and cook them slightly.
  8. Bake the salmon for 20 to 25 minutes if you prefer it completely opaque, and 15 minutes if you like it on the medium rare side. The timing will depend on the thickness of your fish.
  9. While the salmon is baking, prepare your dressing. In a small bowl, combine the zest and juice of one lemon, 1 tablespoon of vinegar, the remaining tablespoon of sour cream, and 2 tablespoons of olive oil. Whisk or mix well and season with salt and pepper.
  10. Drain and dry the vegetables on paper towels, then combine them with the greens in a large bowl. Add the dressing and mix well. Garnish with edible flowers.
  11. Serve the salad alongside the salmon with additional lemon wedges.

 

 

 

 

 

March – Tender Almond Cake
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March – Tender Almond Cake

I should explain that I don’t have much of a sweet tooth. Do I hear gasps out there? I know, it’s not a popular viewpoint.

Salt is another matter, I’ve yet to meet a crisp chip of any kind that I don’t immediately adore. But sugar, not so much. My first blog post was in late September of 2014 and, since that date, there have been exactly 5 recipes for desserts.

Working backward, the last one was in May of 2022: Overnight Croissant French Toast Bake with Coffee Rum Sauce

In May 2021: Sweet and Salty Cream Cheese Tart

In June 2015: Lavender Nut Cake

In December 2014: Raspberry streusel bars

And in November 2014 my mother’s secret recipe: Pot of Chocolate

Here is number 6, Tender Almond Cake. It’s not too sweet, both dairy and gluten-free. The recipe came from Salvatore Messina at the NY Times. It’s a keeper, good for dessert with some fresh fruit. But it’s also wonderful with a cup of tea or coffee in the morning or as an afternoon snack.

My pictures do not do it justice. If I wasn’t leaving for New Zealand in a few days I would make it again just for the pictures…it will have to wait until I get back. I wanted to get this recipe into your hands.

Almond Cake

Almond Cake

The recipe is similar to an Italian almond cake. However, he adapted it from a recipe for torta de Santiago the traditional almond cake from Galicia, Spain, using less sugar, no cinnamon, and more orange zest.

Ingredients:

  • 1 Tablespoon of unsalted butter (or butter substitute) for greasing the pan
  • 8 oz/227 grams of blanched almonds
  • 6 large eggs, separated
  • 1-1/4 cups/250 grams of granulated sugar
  • 1 orange, zested
  • 1 lemon, zested
  • 1/4 teaspoon almond extract
  • Confectioners sugar for dusting

Method:

  1. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
  2. Pulse the almonds a few times in a food processor, then grind them, until they become a coarse meal. This will take 30 seconds to 1 minute.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium speed until pale and fluffy, about 1 minute. Beat in the ground almonds, zests, and almond extract until incorporated. Transfer the mixture to another large bowl and thoroughly wipe and clean the bowl of the stand mixer.
  4. In the clean dry bowl, beat the egg whites to stiff peaks on medium-high, for 1 to 2 minutes. Incorporate the whites into the egg yolk-sugar-almond mixture until no white streaks remain. Spread into the prepared pan.
  5. Bake on the middle shelf of the oven for 30 to 40 minutes, until a skewer inserted in the middle comes clean.
  6. Cool on a rack. Run a knife around the edge of the cake to loosen it, then transfer it to a serving platter. Dust with confectioner’s sugar before serving.
Tender Almond Cake

Tender Almond Cake

Tender Almond Cake

Tender Almond Cake