it’s been such a quiet week here. the week was spent ignoring (not so much fighting) the seasonal nuisance that is a cold. and instantly i am transported to week’s end – a quick review of time and space and friday is already upon us. my skin is surely less pallid, and the atrocious elements that compromise immunity have begun to flee. if there’s one negotiation i would make with this season, it would most certainly be the threat of dreary illness that weaves itself in between the periods of romantic snowfall. but for stronger days and the sake of a relaxing weekend i will ditch you the misery!
the atmosphere is starting to change significantly. although we are slated for another sixty degree weekend (absurd), the days are short-lived and the nights are drastically chilled from a prior sun-drenched reading. the stars are sharp pin-pricks in the bed of the night sky. the garden beds are empty, save the hard tempered greens (and some cruciferous friends) that thrive in the cold. already we are receiving seed catalogs for the new year. the dog walks are in the dark, where she is an inky jet stream on an ebony evening. our pace is brisk but jovial. it’s fun to gear up, so to speak. it’s nice to embrace the elements in whatever form they decide to take. fire is to ice. wind, rain, snow, sun.
socca is a genuine treat to delight in. i have taken a sincere affection for treating it as flat-bread or pizza and topping it with a seasonal approach. it behaves rather well this way, and makes for creative ventures. you will come to find (if not for slowly revealing itself unto you) that i am relatively into chickpeas (into like, i dig you man). they are a wealth of flavor and nutrition – and so often a staple for my diet. this socca with beet top pesto is the perfect addition to friday night festivities (or simple weekend luxuries), and if you don’t have chickpea flour it’s easily made.
i hope the weather is just the way you like it where you are, and that the weekend follows in suit.
- 1 cup chickpea flour
- 1 / 2 tsp cumin
- 1 cup water
- 2 tbl olive oil
- 1 tbl minced rosemary
- beet top pesto:
- greens from two beets
- 1 / 4 cup arugula
- 1 tbl dill
- juice of 1 / 2 lemon
- 1 / 4 cup pecans
- 1-2 tbl olive oil
- olive oil
- leaves from 8-10 brussels sprouts
- 1 cup green olives, halved
- 2 shallots, sliced thin
- juice of 1 / 2 lemon
- 1-2 tbl crushed walnut
- in a large bowl whisk together chickpea flour and cumin. slowly add water and olive oil, allowing flour time absorb liquid and come together. mix in rosemary. cover bowl with a tea towel and place aside 2 hours.
- to make pesto combine beet greens, arugula, dill, lemon juice, pecans in the bowl of a food processor. with motor running slowly add olive oil to form a paste. set pesto aside.
- toss brussels sprout leaves with 1 / 2 tsp olive oil and set aside.
- saute shallots in a small pan with a drizzle of oil, 5-7 minutes, until soft and browned.
- heat a 10 inch cast iron pan in oven's broiler on high. carefully remove and 1 tbl oil to sheen the bottom. pour in the thickened socca batter to coat the entire bottom. broil 8 minutes or until browned slightly around the edges.
- remove from oven and turn oven to 400 degrees. dress socca in cast iron with pesto, olives, brussels sprouts, and shallot. dress top with lemon juice,
- cook socca in oven again, 10-15 minutes, or until brussels sprouts are crisp. allow to cool. top socca with crushed walnuts and enjoy.