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Ffwd: Socca from vieux Nice

Ffwd: Socca from vieux Nice
 This recipe is a version of something enjoyed around the word.  It is called a crepe here, a fritatta there, 绉 Zhòuin the middle kingdom and a flat bread down under.  It is a perfect street food; a tasty, filling tidbit you can walk around with and enjoy without making a mess.

Known across the border in Italy as a Farinata, the main characteristic of this unleavened treat is that it is made with garbanzo bean (chickpea) flour, that is allowed to ferment.  This makes for a dense bread that can stand up to pizza toppings, sandwich fixings or simply a drizzle of olive oil and sprinkle of pepper as it is enjoyed in the market of Old Nice.

Put the flour, water, 1½ tbsp  oil, a pinch of salt, and the Herbs De Provence in a bowl and whisk until the batter is smooth—"it will be the consistency of light cream." Cover the bowl and refrigerate overnight.

Ffwd: Socca from vieux Nice

You will need a 12"+ pizza pan or can substitute it with 2 cast Iron frying pans or 8"+ cake pans.  About 20 minutes before you're ready to bake the socca, position a rack in the upper third of the oven if your oven has a top broiler; if not, put the rack in the lower third or center. Put your pan on the rack and preheat the oven to 500 degrees F.

Using care, remove the pans from the oven and coat with coconut oil. (I use coconut oil because it does not smoke at high temperatures.)  Return your pan to the oven for another 5 minutes.  Pour the batter into the hot pans, attempting to get an even layer. "Bake the socca for 5 minutes. Turn on the broiler and run the socca under it for 3 to 4 minutes, or until it starts to burn. If it burns here and there, it will look authentically Niçoise. Serve hot, sprinkled generously with pepper."

  A version of Socca from Muslim street sellers in Qingdao China


Adapted from Dorie Greenspan’s Around My French Table.



More from this classic cookbook:


Photo Credit: Julie T Cecchini

Ffwd: Sable breton galette with berries, wheat free


Ffwd: Sable breton galette with berries, wheat free

I just finished the last piece of this.  With the solstice and full strawberry moon approaching I felt the need for a little bit of comfort.  I felt the need to travel in my mind to the shores of Brittany. A place where sea salt pervades the air and spices up everything from savory to sweet. 

The salt infused sable (or butter cookie) dough used for this free form pie is the perfect base for the sweet curd and fruit topping.  It's name sounds complicated, but it is not.  Avoiding a trip to the store, I used the rhubarb curd I had just concocted along with the mixed berry preserves in my pantry from last year.  The experience of crunch and cream, followed by an explosion of fruit flavor makes this a perfect way to wind down and enjoy the little things.  Thank you Dorie!

Ffwd: Sable breton galette with berries, wheat free  Ffwd: Sable breton galette with berries, wheat free

Make shortbread and spread dough in one, 9x13 or two, 9" tart pans. You can freeze the dough for up to 6 months if you only want to make one tart.  Or just make cookies with the extra dough.   Bake at 350 degrees F for 12 minutes or until crust begins to brown. 

Spoon lemon, lime, or rhubarb curd over warm crust. Sprinkle sugar over the bars.  Bake at 350 F for 40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Serve cool.


Adapted from Dorie Greenspans Around My French Table.



More from this classic cookbook:


Photo Credit: Julie T Cecchini