Chickpea pan Crepes with Onion (Vegan, Gluten-free)
Ingredients (makes 4)
1 cup chickpea flour
1 teaspoon coarse kosher or sea salt
1⁄2 teaspoon ground turmeric
1 cup finely chopped red onion
1⁄4 cup finely chopped fresh cilantro leaves and tender stems
3 to 4 fresh green serrano chiles, stems discarded, finely chopped (do not remove the seeds)
4 teaspoons canola oil
Combine the chickpea flour, salt, and turmeric in a medium-size bowl. Pour in about 1⁄2 cup of warm water and whisk it in quickly. The batter will be thick and you want to make sure it has no lumps. Once it is smooth, whisk in an additional 1⁄4 cup of water. The consistency of the batter should be slightly thinner than a pancake batter.
Combine the onion, cilantro, and chiles in a small bowl. Stir the mixture into the batter.
Drizzle a teaspoon of the oil into a medium-size nonstick skillet or well- seasoned cast-iron pan and heat over medium heat. Halfway through the oil getting warm—about 45 seconds—pour in about 1⁄2 cup of the onion-studded batter and quickly spread it evenly so it is about 6 inches in diameter (if you wait for the pan to get hot, the batter will clump up and you will be unable to spread it uniformly). Let the pan crepe cook until the top turns opaque and loses its glossy look, 2 to 3 minutes. Turn the pan crepe over and cook the second side until it has a few brown spots, 1 minute more. Transfer it to a plate. If you do not plan on serving the pan crepe right away, keep it wrapped between pieces of aluminum foil at room temperature. Storing it in a preheated oven may cause it to dry out.
Before you make the second pan crepe, wet a piece of paper towel with cold water. Squeeze the excess water out. Wipe the hot skillet to lower its temperature then quickly drizzle a teaspoon of oil into the skillet and repeat with another 1⁄2 cup of the batter spreading, cooking, and turning the pan crepe. Repeat the process with the remaining oil and batter.
a bunch of fresh Basil, leaves picked, small leaves reserved
2 x 4-ounce balls of buffalo Mozzarella, each cut into 10 small pieces
Optional: a piece of potato, peeled
First, make your pizza dough. Dust your work surface with a little semolina or flour. Tear the punched-down dough into 20 pieces about the size of a lime and dust them with a little semolina or flour. Roll each ball out into a 4-inch circle about the thickness of a silver dollar. You can now either keep these in the fridge, stacked and separated by olive-oil-rubbed and flour-dusted aluminium foil, until you’re ready to cook them, or you can make them into bombas and cook them straightaway.
To make the bombas, place a dough circle on the palm of your hand, then cup your hand. Spoon in 1 tbsp of tomato sauce, leaving the edges of the dough clear. Top with half a cherry tomato, a few of your larger basil leaves and a piece of mozzarella. Without spilling any filling, carefully pull the edges of the dough upwards and fold them over the top. Pinch and crimp the edges together to seal the join. Hug and cup the little ball in your hands to round it off, then dust with flour and place on a floured baking sheet. Repeat until all your dough circles have been transformed into bombas, and don’t worry if you’re a little clumsy at first, you’ll get better at making them as you go along.
Pour the oil into a sturdy, deep, appropriately sizes saucepan, or a fryer if you have one, making sure it’s about 4 inches deep and doesn’t reach all the way to the top of the pan (it’ll bubble over otherwise!). Heat the oil until it reaches 350°f - you can test to see if it’s hot enough by carefully putting in the piece of potato. When it sizzles and floats to the surface, the oil is ready, so remove the piece of potato and discard it.
Carefully put the little bombas into the hot oil using a slotted spoon and fry for about 5 minutes - halfway through, turn them over. If they roll over and don’t want to cook on the other side, use your slotted spoon to hold them under the oil until nice and golden all over. You can cook them in batches if your fryer isn’t big enough to hold them all at once. Drain the bombas on paper towels and sprinkle with a pinch of salt. Heat the remaining tomato sauce and spoon onto a serving platter or individual plates. Place the bombas on top and sprinkle over the reserved basil leaves.
Scores of different artichoke cultivars are grown around the world. Pictured and described are nine of our favorites that are commercially available in the United States.
1. Developed in the mid-1980s by a California grower, the big heartis aptly named. It is endowed with a large, fleshy base and weighs in at over a pound. Excellent for stuffing.
2. The classic green globe, sometimes called just the globe, has a buttery-tasting heart and bottom and an ample amount of meat at the base of the leaves. This artichoke, which ranges in size from three to five inches in diameter, was originally brought to California from Italy.
3. The two-inch-wide fiesole artichoke has a fruity flavor and a deep wine color that does not fade with cooking. Bred from the violetta de provence, a purple variety native to southern France, the fiesole has a comparatively tender stalk that can be quickly steamed and eaten.
4. The oblong siena, about four inches in diameter and born f a breeding program in central Italy, has a small choke and a wine-red color. Slow to mature and grown in relatively small quantities, this petite artichoke usually weighs less than a pound and has a heart tender enough to be eaten raw.
5. The four-inch-wide lyonis classically shaped and has a maroon tint to its leaves. A versatile, all-purpose artichoke.
6. Light red and roughly one inch in diameter when fully grown, the purple baby anziois a relative of the romanesco artichoke of the Lazio region of Italy. Like many baby artichokes, baby anzios can be eaten whole.
7. The dense and rotund omahais less bitter than many artichoke varieties. Great for stuffing.
8. The chianti, a wide green artichoke with a touch of maroon on the leaves, is tender and a good choice for boiling.
9. The vividly colored king has green spots on the tips of its leaves. Relatively small, it has a soft heart that makes this a great choice for steaming or grilling.