Baked apples stuffed with pecan and American Pale Ale beer (or apple cider) jelly

Baking apples in the oven, with nothing more than just good apples from the orchard of my grandfather.

Cooked slowly in the wood oven of my grandparents, to give enough time to the juice to be released during the cooking process and to form a light but flavorful caramel on the bottom of the dish. And when I was a child, this was the best part of this dish! With a teaspoon, I have enjoyed (and still enjoy) removing every pieces of this fruity caramel.

Warm or cold … baked apples … so yummy, so many great memories of my childhood in France.

Since this time, every winter, I am baking apples. I love them!

This is my new version of a French treat … with a little twist: beer or apple cider jelly with roasted pecans in the middle.

I think it is time to cook, this is my recipe:

Servings: 6

Preparation time: 15 minutes

Cooking time: 90 minutes

Ingredients

6 to 12 apples

For this recipe, I have used Northern Spy apples. You can also use Cortland, Gala or Russet. There are so many options.

80 to 120 grams toasted pecans (depending of the size of the apples)

How to toast the pecans?

Preheat oven to 350°F. Lightly sprits baking sheet with cooking oil. Spread pecans on rimmed baking sheet. Toast in oven until nuts are aromatic and darker in color, about 5 to 7 minutes. Cool, and coarsely chop them.

You have to watch them carefully as they are easily scorched.

12 generous teaspoons of American Pale Ale Beer or Apple Cider jelly

Preparation

Preheat the oven to 300°F.

Rinse and dry the apples.

Carefully remove half of the core from the apples with a sharp knife or apple corer. Do not cut all the way through, and be careful not to split them in half. Place them on a baking dish.

Stuff each apple with 1 to 2 tablespoons of toasted pecan and 1 to 2 teaspoons of jelly.

Bake in preheated oven for 90 minutes (or more if apples really big), until apples are tender.

You can eat them warm, or cold. I keep them for several days in the fridge, I love them as a snack or a small treat.

Bonne appetite!

American Pale Ale beer jelly (or vanilla) infused yogurt pudding with caramelized peaches

This summer I cooked a lot of peaches …. mostly because I wanted to nail one recipe, and one only: a French tatin peach pie. Peach pie can be really soggy, this was my challenge. It took me 6 to 7 peach pies, but now I nail it. My peaches are perfectly caramelized and my tatin peach pie is not anymore soggy.

The positive aspect of this experience is the fact that I have rediscovered that caramelized peaches in sugar and butter is real yummy. It also brought back some sweet memories: my grandmother sweet indulgence made with peaches. I wanted to bring back these memories, with a little twist.

Peach with beer? Mummm, can we pair them?

Through my reading about pairing food with beer, I have learnt that American Pale Ale works well with caramel and fruits. Et voila!

it gave me the idea to try baked yogurt pudding with caramelized peaches and American Pale Ale beer jelly. And it was not a mistake, it is gorgeous!

I think it is time to cook, this is my recipe:

Prep Time: 15 min                   Cook Time: 30 to 45 min                    Yield: 4 servings

Ingredients

4 peaches, ripe but firm

30 grams (2 tablespoons) butter

40 grams (1/4 cup) sugar

250 grams (1 cup) plain yoghurt

140 grams (0.6 cup) sweetened condensed milk

80 grams (0.3 cup) cream fraîche

4 teaspoons of Imperial IPA Beer Jelly (or one teaspoon of vanilla extract as an alternative)

1 egg, lightly beaten

Preparation

Preheat the oven to 160°C.

Cut peaches into quarters. Pan fry them quickly in butter (be sure to use a pan large enough to have one layer of fruits) on high heat for 5 to 7 minutes.

Add the granulated sugar and mix. Lower the heat to medium heat and wait for peaches render their juice (it can take 10 to 12 minutes). Increase the heat to high and dry and simmer the peaches until there is no more juice.

It is really important to have at that point no liquid at all because the peaches will release some juice when cooking in the oven, and if this is the case, the peach pie will be soggy.

Using a slotted spoon, carefully remove the peaches from the caramel and transfer them equitably to 4 X 250 ml glass Masson jar.

Warm up the American Pale Ale Beer Jelly using a microwave or a water bath.

Mix together the yoghurt, condensed milk, cream, beer jelly and egg in a medium bowl.

Pour the yoghurt mixture over the peaches and bake in the oven for 20–35 minutes, or until the pudding is just set. I find that 25 minutes is enough but it will all depend of your stove.

When the pudding is cooked, it will look smooth like a panna cotta, but it will still be a little wobbly. It is important not to cook it for any longer once it reaches this stage, because overcooking will make it curdle and the water separate.

Chill in the refrigerator for 1 hour, then serve.

The pudding will become firmer and lose its wobbliness when it is chilled in the refrigerator.

You can keep this dessert for at least 48 hours in the fridge. It is a really refreshing sweet treat.

French tomato pie with goat cheese and Imperial IPA beer jelly (or honey)

This is a classic in French cuisine – mustard, tomatoes and cheese layered on a flaky pie crust. This was my first recipe published last year in my blog: Alchimie et gourmandise. We love this pie – we call it the French pizza. I wanted to revisit this classic this summer, and add a little of “je ne sais quoi…”.

As I am working with local craft beer, my idea was to add some Imperial IPA beer jelly to the mustard and to pair this aromatic jelly with goat cheese… A must to try. I hope you will enjoy this French pie with a Canadian twist as much as us.

If you don’t have any beer jelly, don’t worry. You can use also honey or apple cider jelly.

I think it is time to cook, this is my recipe:

Pie crust recipe

Ingredients

250 grams all-purpose organic unbleached flour

125 grams of butter, cubed and very cold

1/2 teaspoon sea salt

100 ml very cold water, plus more is needed

Directions

Whisk together the flour and salt in a large mixing bowl.

Add the cubed butter to the flour mixture, and cut it using a pastry cutter (rubbing it in with your fingertips also works in a pinch). Keep working the butter into the dough until in coarse crumbs with a few larger pieces.

Scrape off any residual butter-flour mixture from the pastry cutter, and drizzle in the water.

Gently work the water into the dough with a rubber spatula or a wooden spoon until it becomes a shaggy but relatively cohesive mass. Give the dough a few kneads with your hands (fewer than 10) so that it forms a rough ball.

Try to work these steps as fast as you can. This is one of the secrets for a flaky crust.

Wrap the ball in plastic wrap, and chill for at minimum one hour or overnight. This allows the water to fully hydrate the dough, making for a more cohesive product that’s easier to roll out.

The tomato mustard French pie

 Ingredients

100 g of mustard

I use normally a combination (50/50) of artisan whole-grain mustard (not sweet at all) and Maille Dijon Originale mustard. French mustard like Maille is the best choice because it is not sweet and it will pair perfectly with the Imperial IPA beer jelly, honey or apple cider jelly.

1 tablespoon + 4 to 5 teaspoons Imperial IPA beer jelly (or honey or apple cider jelly as an alternative)

If you are using honey or sweet apple cider jelly, put a little less because it is going to be too sweet.

3 large or 5 medium ripe heirloom tomatoes (like candy’s old yellow, green zebra, cavern…)

5 to 6 round slices of goat cheese – 250 g (8 ounces) (like The Tournevent, la fromagerie Hamel, Quebec)

2 tablespoons of olive oil

2 tablespoons of fresh herbs of Provence (a combination of parsley, marjoram, rosemary, thyme or oregano)

Directions

Preheat oven to 450 degrees F. Fit the pie crust into a 11-inch pie dish (or smaller size like a 9-inch). With a fork, poke holes into the bottom of the crust.

Precook the crust for 7 to 10 min. Meanwhile, cut the tomatoes into slices 3-5 mm thick. Lay the slices as on paper towels to remove excess water content in tomatoes if needed

Remove the crust from the oven.

Mix together the two kinds of mustard with one tablespoon of Imperial IPA beer jelly. Spread it over the bottom of the pie crust in an even layer. Cover the mustard with slices of tomato, overlapping in a spiral from the edge to the center. They will slightly shrink while cooking. Then, don’t be afraid to put two layers of tomatoes.

Arrange the slices of goat cheese on top, and add a teaspoon of Imperial IPA beer jelly on each disk of goat cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbs of Provence.

Bake for 30 to 40 minutes at 450 degree F, or until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right.

Remove from the oven and let it to rest for 15 min.

Imperial IPA beer jelly (or vanilla) infused yogurt pudding with tomato compote

In the French Caribbean islands, we are making vanilla tomato jam. And yes, tomato is a fruit and not a vegetable!

I have always loved the idea to use tomatoes in sweet recipes. I started with jam a few years ago. This is one of my favorite jam here in Toronto. We have so much tomatoes during the summer. But this summer, I wanted to be a little more adventurous and I have decided to develop a dessert with tomatoes that also includes one of my beer jellies.

Imperial IPA beer jelly is the perfect choice because hops and tomatoes work really well together. But don’t worry, if you don’t have any Imperial IPA beer jelly, you can use vanilla for both the tomato compote and the yogurt pudding. It is going to be delicious too.
Inspired by Indian cuisine, this is an aromatic, crunchy, creamy and refreshing sweet treat (adapted from Ragini Dey’s recipe (Spice Kitchen)). It remind me one of my grand mother Adele recipe. Hope you will like it!

I think it is time to cook, this is my recipe:

Prep Time: 15 min        Cook Time: 30 to 45 min         Yield: 4 servings

 Ingredients

4 ripe tomatoes, chopped

1 vanilla bean

4 curry leafs (or 1 small bay leaf)

4 pods of green cardamom (opened, seeds removed and ground)

180 grams (7/8 cup) sugar

250 grams (1 cup) plain yoghurt

140 grams (0.6 cup) sweetened condensed milk

80 grams (0.3 cup) cream fraîche

4 teaspoons of Imperial IPA Beer Jelly (or 1 teaspoon of vanilla extract as an alternative)

1 egg, lightly beaten

Preparation

Preheat the oven to 320°F (160°C).

Cut lengthwise down the vanilla bean into two halves and scrape the pod halves to collect the seeds.

Mix together the tomato, vanilla pod and seeds, curry leafs, cardamom and sugar in a medium saucepan over a medium heat and cook for about 8–10 minutes.

Do not overcook the tomatoes, it is really important to keep intact the crunchiness and the freshness of this fruit.

Remove the tomatoes, and distribute them equitably between 4 X 250 ml glass Masson jars.

Reduce the tomato syrup half or until it forms a syrup. Remove the vanilla bean and curry leafs, and pour the syrup into the jars over the tomatoes.

Warm up the Imperial IPA Beer Jelly using a microwave or using a water bath.

Mix together the yoghurt, condensed milk, cream, beer jelly and egg in a medium bowl.

Pour the yoghurt mixture over the tomato mixture and bake in the oven for 20–35 minutes, or until the pudding is just set. It seems that 25 minutes is enough but it will all depend of your stove.

When the pudding is cooked, it will look smooth like a panna cotta and still a little wobbly. Do not cook it for any longer once it reaches this stage, because overcooking will make it curdle and the water will separate.

Chill in the refrigerator for 1 hour, then serve. The pudding will become firmer and lose its wobbliness when chilled.

You can keep this dessert for at least 48 hours in the fridge. It is a really refreshing sweet delicacy!

Peach Tatin Pie with Lemon Verbena Whipped Cream

(Peach is one of my favorite fruits during the summer season. I think it might be strongly related to my great childhood memories: pick directly from the tree during a hot day or freshly bake – French peach pie or preserve for the winter season – jam and canning experience with my grandmother Adele. My grandparents had one kind of peach in their orchard – the “pêche de vigne” (peach of the grapevine), delicate small white peaches full of fragrances. It was (and still is) a delicacy!

On the other hand, lemon verbena is a leafy herb with a strong lemony flavor. It originated in South America and was brought back to Europe, where it served as both a decorative and functional plant. When I was living in France, verbena has been one of my favorite herbal teas, the most common use for a lot of people. Here in Canada, I didn’t have the opportunity to drink any longer a cup of verbena tea, and I was so pleased when I have had the opportunity to source this delicacy here in Toronto a few years ago.

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When you live overseas, there are simple pleasures, like finding products that bring you back home and make you feel cheerful: mustard of Dijon and perrier for me, “bonne maman” jam for my friends… and for a lot of us, the petits beurres (French butter cookies) also, French cheeses of course, and verbena.

Lemon verbena can be used when cooking, generally in sweet dishes, and this is something I wanted to explore for many years. In most of the recipes of peach tatin pies I have reviewed for this blog, people are using fresh verbena. Unfortunately, here in Toronto, it is quite difficult to find a verbena plant. In contrast, verbena as an herbal tea is quite easy to find – ask your favorite gourmet tea boutique, I am pretty sure they have some. To get all the flavor possible out of the dry leafs, the best solution is to infuse the dry leafs into a liquid. This can be done by steeping the leaves in boiling or near boiling liquid, much the same way as you might make tea, then straining them out before using the liquid in another recipe. And this is exactly the way that I have chosen to follow for the verbena infused cream.

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Like in Provence, peach and verbena is the perfect combination for a sweet summer treat. The touch of lemon verbena lends an incredibly bright and fresh streak to the sweet cooked peaches in the tatin pie. Yummy… I was ready to try!

I love making pies, any kinds. I do it mostly without looking at a recipe. However, for this specific pie, it was quite different and really challenging. First, it was a new recipe for me. Secondly, I didn’t find any recipe online (except America Test Kitchen) that talks openly about the major issue when baking with peaches: they are really juicy and your pie or cake can be really soggy.

For my first peach tatin pie, I followed the recipe I have found online. No juice before I started to cook the pie in the oven, but after 35 minutes … A flood of juice above the crust, soggy, soggy. I did it again and again – in total we ate 6 peach tatin pies, improving each time a little bit more to get at the end the perfect peach tatin pie. I still love peaches… not a problem!

My advice

Don’t be afraid to cook your peaches on high heat, to caramelize them perfectly (you can see my pictures soggy vs caramelized). The peach is a delicate fruit and I was afraid to overcook them and obtain some sort of peach marmalade, but it has not been the case. The dry-heat/high-heat method cooks off a lot of water (and you need this) and helps to cook the peaches to just the right texture.

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I think it is time to cook, this is my recipe:

Prep Time: 30 min                           Cook Time: 50 min                                         Yield: One 9-inch pie

Ingredients

8 to 10 peaches, ripe but firm

60 grams (4 tablespoons) butter

80 grams (1/2 cup) sugar

1 sheet puff pastry

1 pinch of salt

Preparation

Preheat the oven to 350°F.

If your peaches are not yet at maturity. Place them in a paper bag for 2 to 3 days.

Wash peaches

Remove any stems and leaves still present on the peaches. Brush away any visible dirt or residue by hand. Fill a bowl or partially fill your kitchen sink with water, adding a small amount of soap as it fills. Place the peaches in the bowl or sink, rubbing the surface of the fruit to remove dirt and residue. Rinse the peaches in cool running water.

Cut them into quarters. Pan fry them quickly in butter (be sure to use a pan large enough to have one layer of fruits) on high heat for 5 to 7 minutes.

Add the granulated sugar and mix. Lower the heat to medium heat and wait for peaches render their juice (it can take 10 to 12 minutes). Increase the heat to high and dry and simmer the peaches until there is no more juice.

It is really important to have at that point no liquid at all because the peaches may release some juice when cooking in the oven, and if this is the case, the peach pie will be soggy.

Using a slotted spoon, carefully remove the peaches from the caramel and transfer them to a 9-inch pie dish.

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Cut a 10-inch disk out of the puff pastry sheet. Drape it over the peaches in the pie dish.

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Bake for 30 to 35 minutes, or until the puff pastry is golden brown. Remove from the oven and let cool for 15 to 25 minutes.

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Cut around edge of cake pan to loosen pastry. Carefully place a plate on top of the pie, slide your hand under bottom of the pie pan (be sure it’s cool enough to handle, or use a pot holder), and flip over the tart. Carefully lift off cake pan. The caramel should ooze out and pool around the tart. Rearrange any peaches that may have become dislodged. Cut warm tart into wedges; serve with verbena infused whipped cream.

I recommend to cook the pie when eating the first and second courses of your meal, and flip over the tart at the last minutes, just before to serve it. If it is not possible, it can be prepared 6 hours ahead. Let stand in cake pan at room temperature. Rewarm tart in 350°F oven for 10 minutes before continuing.

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Verbena infused whipped cream

Yield: 8 servings

Ingredients

2 cups heavy cream

4 teaspoons dry lemon verbena

4 tablespoons icing sugar

Preparation

Bring cream to a simmer in a small saucepan. Remove from heat; add lemon verbena. Cover. Let steep 15 minutes. Strain cream into a medium bowl. Cover and chill at least 1 hour.

Beat infused cream with 4 tablespoons sugar to soft peaks.

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Ready for the peach tatin pie…

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Bonne Appetite!

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Ratatouille … One recipe… A big pot and so many yummy meals

This hearty country dish from the Provence region of France (Nice) is an easy mix of seasonal vegetables, garlic, aromatic herbs and olive oil.

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And yes, ratatouille is one of the summer dishes per excellence, not only in Provence but now in each region of France. In my family, we cook each time a large quantity, we enjoy this yummy vegetable stew with couscous, or we use the leftover as the main ingredient for different recipes during a week period.

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In my family, we plant tomatoes and zucchinis and we harvest a lot of them (giant zucchini!). Then, my sister in law – Isabelle spend some days during her holidays canning and/or freezing ratatouille. When I am in France, visiting them for Xmas, I have the opportunity to enjoy the taste of the sunny vegetables.

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I think it is time to cook and enjoy with amazing dish. This is my recipe:

Prep Time: 40 min                   Cook Time: 1 hour 20 min                     Yield: 6 to 8 servings

Ingredients

4 large tomatoes

6 medium (or 3 large) zucchinis

4 small eggplants

3 medium bell peppers (one green, one red, one yellow)

1 onion

4 shallots

4 garlic cloves

1 bouquet garni (1 bay leaf, 3 sprigs thyme, 3 to 4 curry leafs (facultative – it can be replaced by any aromatic herbs you like), 2 sprigs marjoram, 5 to 7 sprigs parsley)

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What is a bouquet garni?

It is a bunch of herbs that is added to casseroles, stocks, sauces and soups. It traditionally comprises parsley (or parsley stalks, which have lots of flavour), a few sprigs of thyme, a bay leaf and other aromatics. These herbs may be bundled into a strip of leek or a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allow easy removal before serving

Basil

5 tablespoons olive oil, plus more if needed

Coarse salt and ground pepper

Preparation

Wash all vegetables under warm water with a soft brush.

Dice the onion and mince the shallots.

Roughly chop the peppers, zucchinis, eggplants, and tomatoes into bite-sized pieces. Mince two garlic cloves. The vegetables will be cooked in batches, so keep each one in a separate bowl.

Why I recommend to use “the sauté each vegetable separately” method?

This dry-heat/high-heat method not only cooks off a lot of water from the vegetables but it helps concentrating their flavors. Another positive point, each piece of vegetable can brown and caramelize, which deepens and rounds out the flavor of the dish. Finally, the last benefit is that you can season each vegetable properly and cook it to just the right texture.

Warm two tablespoons of olive oil in a large (at least 5 1/2-quart) Dutch oven or in a non stick pan over medium-high heat. Sauté the eggplant until it has softened and has begun to turn translucent, about 10 minutes. Transfer the eggplant to a bowl.

Add another tablespoon of oil to the pot (or pan) and sauté the peppers until they have also softened, about 5 minutes. Transfer the peppers to the bowl with the eggplants.

Add another tablespoon of oil to the pot (or pan) and sauté the zucchini with a generous pinch of salt until the zucchini has softened and is beginning to brown, about 5 minutes. Transfer the zucchini to the bowl with the eggplants and peppers.

Add one tablespoon of oil to the Dutch oven pot and add the onion, shallots and a generous pinch of salt. Sauté until the onion and shallots have softened and are just beginning to brown, about 10 minutes. Add the garlic and sauté until fragrant and just starting to turn golden, about 1 minute. Add the tomatoes, and continue cooking for another 5 minutes. Scrape up the brown glaze on the bottom of the pan if any (good flavors).

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Add all the vegetables (i.e. peppers, zucchinis and eggplants) into the pot as well as the bouquet garni and some ground pepper, and stir until everything is evenly mixed.

Bring the stew to a simmer, then turn down the heat to low, half cover with lid. Stirring occasionally, simmer for at least 20 minutes or up to 1 1/2 hours. Shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.

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I cook my ratatouille for 45 minutes (in general) at low heat and as you can see in the different pictures posted in this blog the pieces of vegetable are still distinct. With or without the lid, it really depends on how much juice I have in the pot – the idea is to reduce it if too much juice. Don’t rush your cooking process… I find cooking slowly helps to build and bring together the complexity of flavors.

Ten minutes before the cooking time ends, add two crushed garlic cloves and cover.

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Remove the bouquet garni. Sprinkle basil and a glug of good olive oil (if you want) over each bowl as you serve.

Leftovers can be refrigerated for a week or frozen for up to 3 months. Ratatouille is often better the second day, and it can be eaten cold, at room temperature, or warm.

Bonne Appetite!

Recipe Notes

If you want to make a smaller batch – cut in half the recipe and don’t be afraid to adapt it and use whatever vegetables you have.

You can add extra flavors – for something different, why not to try adding a tablespoon of smoked paprika, a pinch of red pepper flakes, 1/4 cup of red wine, or a splash of vinegar to the ratatouille. 

Ideas for using your leftover ratatouille:

Serve over couscous, barley couscous or polenta with or without grilled chicken or roasted lamb

Use a scoop of cold ratatouille as part of a Niçoise salad, along with steamed new potatoes, green beans, tuna in oil, black olives, and hard-cooked egg. Drizzle with a lemon-garlic vinaigrette

Sunny and sophisticated vegetable soup – add some cold chicken stock and a little anise-flavored Pernod and mix with a blender

Pulse it in a food processor to a chunky purée, add mustard, vinegar and a dash of Tabasco, and you’ve got a spread for your sandwich or a dip for your pita chips

Mix ratatouille with some chopped brine-cured black olives, capers or anchovies, hot sauce or grated orange zest and pile onto toasted baguette slices as an appetizer

The French way, try vegetable pie, savory gratin or crumble (the new cooking trend in France) and why not, a savory flan like clafoutis

A healthy Sunday brunch or breakfast – ratatouille with poach eggs in the center and a splash of hot sauce (you can also add some crème fraiche et cheese on the top of each egg)

Fill an omelette with ratatouille and crumbled goat cheese

Pasta dish with ratatouille, grated Parmigiano-Reggiano, and a few spoonfuls of pasta cooking water to loosen

Vegetarian lasagna

Nestle three jumbo shrimp (peeled and deveined) in individual gratin dishes filled with ratatouille. Top with Greek black olives, crumbled feta, and a drizzle of olive oil. Bake until the shrimp are pink and everything’s hot and bubbly, and serve as a first course

Grill some meaty fish steaks, such as halibut, tuna, or swordfish, and top with a spoonful of ratatouille and a squeeze of lemon

References for some of the “leftover use” suggestions:

The New Ratatouille

Ratatouille leftovers

Socca … An easy going but delicious Provençal street food

One funny thing, I never ate socca when living in France. I went to Provence several times, but never to Nice specifically (the kingdom of socca).

How did I discover socca?

In little India, here in Toronto. Funny! We were in an Indian restaurant, enjoying our vegetarian meal. As we try not to eat too much meat, we were looking for inspiration – some ideas for “meatless meals”, and we started to look at the different ingredients used in vegetarian Indian recipes. Chickpea flour was one main ingredient of the food we were eating, and I started to look on internet what we could do with this flour… and this is how we have discovered that chickpea flour is used since a long time and with a lot of success in French cuisine.

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Socca and Cade are Provençal pancakes that go back at least to 1860. Cade de Toulon, probably the most ancient, was made from corn flour and the Socca de Nice that evolved from it is made from chick-pea flour. In that ancient time, there were cade/socca sellers at the marchés and at work sites where they provided the favorite morning meal of the workers. The cade/socca sellers used special wagons with built-in charcoal ovens to keep their wares hot while they announced them with the appropriate cries of “cada, cada, cada” or “socca, socca, socca caouda”. Some of the ambulatory socca/cade sellers (or their descendents) are still to be found in the markets at Nice, Toulon and la Seyne-sur-Mer, where the slices are served in paper cones. In Nice, the Cave Ricord restaurant has been selling socca continuously for the past 80 years.

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Socca is a simple but easy to love traditional Provence street food made of chickpeas flour. Yesteryear, it was cooked using a large round (50-70 cm diameter) copper “pie tin” (plaque) in a very hot wood-fired oven for about six minutes, until the top is golden. The copper is important for spreading the heat evenly. Nowadays, you can cook socca in the oven or on the stove in a cast iron skillet. Personally, I like to use a good quality non stick skillet or a non stick cookie sheet because socca can badly stick to your pan. I have experienced this misadventure several times in the past before I decided to switch for a non stick skillet. You can make your socca really fine and crispy, or a little more thick – still crispy outside but creamy inside. Yummy!

Chick peas (like chick pea flour) is gluten free and really nutritious: 22 grams protein and 11 grams fiber per 100 grams as well as a low glycemic index that help to control hunger cravings (satiety). It can also help lower LDL (bad) cholesterol levels, and it is a good source of minerals (like magnesium (41% daily value) and phosphorus (32%) – essential to healthy bones, potassium (24%) – help keep fluids and minerals in balance in the body and regulates blood pressure, and also iron (24%), zinc (19%), copper (46%), and manganese (80%) per 100 grams) as well as vitamins (thiamin (32%) and vitamin B6 (25%) – two of the B vitamins that help you convert food into energy, folate (104%) – essential to red blood cell development and the prevention of certain birth defects and vitamin K (11%) per 100 grams).

Unfortunately, chickpeas, like all nuts and seeds, grains and pulses, contain food phytate that can bind minerals, and prevent their full absorption. Furthermore, chickpeas, like other pulses, can be difficult to digest. However, the minerals in chickpeas like the minerals in other pulses, grains and nuts, are better absorbed when the chickpeas are prepared properly through sprouting, soaking or souring.   These traditional processes render the minerals found in these different foods more bioavailable, and can also render the bean easier to digest.

For this specific recipe, I am using the souring technique – i.e. soaking the chickpea flour overnight (or for 24 hours) in an acidic environment (lemon juice or beer + lemon juice). It also gives the final flatbread a wonderful, faint, tartness that complements the naturally earthy, nutty flavor of the chickpeas.

I think it is time to cook, this is my recipe:

Adapted from Nourished Kitchen recipe.

Prep Time: 12 to 24 hours                            Cook Time: 15 minutes

Yield: 1 thick 12.5 inches pancake or two thin 7 inches pancakes

Ingredients

1 cup chickpea flour

3 tablespoons of fresh lemon juice (or only 2 teaspoons lemon juice if you use beer)

1 1/4 cups water (or 3/4 cup American Pale Ale beer + 1/2 cup water)

I will recommend to use a light beer for this recipe like the American Pale Ale from Black Oak. I find its buttered bread, english muffin kind of malt taste works perfectly with the naturally earthy, nutty flavor of the chickpeas. The hops flavors are also present with a soft aftertaste bitterness.

3 tablespoons olive oil, plus additional for greasing the pan

1/2 teaspoon unrefined sea salt

 

Instructions

Dump the chickpea flour into a medium-sized mixing bowl. Stir in the lemon juice and water (or beer + water + lemon juice). Cover the bowl, and allow it to rest at room temperature at least 12 and up to 24 hours.

Whisk in olive oil and salt, until it forms a thin, smooth batter.

Film a non stick pan with oil and set over medium-high heat. Pour in the socca batter. Decrease temperature to medium heat. After about 8 to 10 minutes (shorter time if you are using a smaller pan) when the edges are firm, gently lift the pancake and flip it. Cook on the other side for another 2 to 3 minutes, until both surfaces are dry and beginning to brown.

Gently remove the socca from the pan, continue with the remaining half of the batter if you are using a smaller pan. Cut into squares, sprinkle with salt and pepper, and drizzle with a little good olive oil.

Socca is best if eaten immediately after baking while still warm, but can be refrigerated (keep it in aluminium foil) and re-toasted for up to a week.

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Socca is delicious sprinkled with salt and pepper and served with some olive oil, cured olives, cherry tomatoes, Mediterranean cheese… You can also be inspired and creative – use or serve socca with whatever you happen to like (some great ideas here).

Bonne Appetite!