To make chickpea flour:
Ingredients
250g of dried chickpeas (or any quantity desired)
food processor
coffee/spice grinder
sifter
food processor
coffee/spice grinder
sifter
1. Place 250 g of dried chickpeas in a food processor. Cover, and process on high speed for two or three minutes until a powdery flour forms. Cover the top of the feed tube so that chickpea flour doesn't waft out while the machine is running.
2. Sift the mixture into a bowl to separate the fine flour from the hard bits of chickpeas which did not grind.
3. Use a spice grinder to process the remaining bits of chickpeas to a fine, powdery flour. Do this in batches of one or two tablespoons at a time.
4. When all of the chickpeas have been ground to flour, sift again to remove and discard any remaining pieces of chickpeas which did not process.
Proceed with using the chickpea flour in a recipe, or store in an airtight container until needed.
Source: About.com, Christine Benlafquih, http://moroccanfood.about.com/od/tipsandtechniques/ht/How-To-Make-Chickpea-Gram-Flour.htm
To make the Socca:
Makes 8 servings
Ingredients
2 cups chickpea (garbanzo bean) flour
3 tablespoons olive oil
2-1/4 cups water
1/2 teaspoon salt
Pepper
Directions
In a blender, mix until smooth the flour, 3 tablespoons olive oil, water, and 1/2 teaspoon salt
Place a heavy griddle or 10- to 12-inch frying pan 4 to 6 inches over a solid bed of coals at medium-high heat (or on a range at medium-high heat). When pan is hot enough for a drop of water to dance, brush surface generously with oil. Pour enough batter to cover pan surface about 1/8 inch thick; use about 1 cup batter for a 10-inch round, 1-1/3 cups for a 12-inch round, 2 cups for a 16-inch round. Sprinkle with salt and pepper. Cook until bottom is lightly browned and top is dry to touch, 3 to 4 minutes.
Slash pancake into random-shaped serving-size pieces (about 2 by 3 inches). Slide off griddle with a wide spatula and mound into a napkin or onto a plate to eat hot. Repeat to cook remaining batter.
Source: The Washington Post, by Deb Lindsey, https://www.washingtonpost.com/pb/recipes/baby-onions-monegasque/14454/
Cassoulet
6 servings
Ingredients
1 tablespoon olive oil
6 slices turkey bacon
1 large onion, finely chopped
4 boneless, skinless chicken thighs, chopped
1/4 pound fully-cooked smoked sausage, diced
3 cloves garlic, minced
1 teaspoon dried thyme leaves
2 bay leaves
1/2 teaspoon ground black pepper
1/4 cup tomato paste
3 (15 ounce) cans great Northern beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
3 tablespoons minced fresh parsley
Directions
1. Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.
2. Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.
3. Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.
4. When all of the chickpeas have been ground to flour, sift again to remove and discard any remaining pieces of chickpeas which did not process.
Proceed with using the chickpea flour in a recipe, or store in an airtight container until needed.
Source: About.com, Christine Benlafquih, http://moroccanfood.about.com/od/tipsandtechniques/ht/How-To-Make-Chickpea-Gram-Flour.htm
To make the Socca:
Makes 8 servings
Ingredients
2 cups chickpea (garbanzo bean) flour
3 tablespoons olive oil
2-1/4 cups water
1/2 teaspoon salt
Pepper
Directions
In a blender, mix until smooth the flour, 3 tablespoons olive oil, water, and 1/2 teaspoon salt
Place a heavy griddle or 10- to 12-inch frying pan 4 to 6 inches over a solid bed of coals at medium-high heat (or on a range at medium-high heat). When pan is hot enough for a drop of water to dance, brush surface generously with oil. Pour enough batter to cover pan surface about 1/8 inch thick; use about 1 cup batter for a 10-inch round, 1-1/3 cups for a 12-inch round, 2 cups for a 16-inch round. Sprinkle with salt and pepper. Cook until bottom is lightly browned and top is dry to touch, 3 to 4 minutes.
Slash pancake into random-shaped serving-size pieces (about 2 by 3 inches). Slide off griddle with a wide spatula and mound into a napkin or onto a plate to eat hot. Repeat to cook remaining batter.
Source: EuropeanCuisine.com, http://www.europeancuisines.com/Socca-Monaco-Monegasque
Onions Monegasque
6-8 servings
Ingredients
1/3 cup dried currants
1/2 cup boiling water
1 tablespoon olive oil
1 pound pearl onions or baby onions, preferably a mix of colors, peeled (see NOTE)
3/4 cup dry white wine, such as pinot grigio
2 tablespoons white wine vinegar
1 tablespoon tomato paste
2 teaspoons sugar (may substitute agave nectar or honey)
1/2 teaspoon dried herbes de Provence (may substitute 1/4 teaspoon each dried rosemary and dried thyme)
Pinch crumbled saffron
1 bay leaf
Kosher salt
Freshly ground black pepper
Directions
Place the currants in a small bowl; cover with the boiling water and soak for 30 minutes or until plumped and softened. Drain, discarding the liquid.
Meanwhile, heat the oil in a skillet large enough to hold the onions in a single layer, over medium-high heat. Once the oil shimmers, add the onions and cook for 3 to 5 minutes, until the onions begin to brown, shaking the pan as needed.
Whisk together the wine, vinegar and tomato paste in a liquid measuring cup until the paste dissolves, then pour the mixture into the skillet, along with the sugar, herbes de Provence, saffron and bay leaf. Stir well; increase the heat to high so the mixture boils vigorously for 1 minute, then reduce the heat to medium-low. Cover and cook for 15 to 20 minutes, shaking the pan a few times, until the onions are barely tender.
Uncover and increase the heat to medium-high; cook for about 5 minutes or until the liquid in the pan has reduced to a glaze consistency. Stir in the drained currants; discard the bay leaf. Taste, and season the onions with salt and pepper, as needed.
Cool to room temperature before serving or storing.
NOTE: To peel the onions, boil a pot of water. Use a small, sharp knife to score an X in the bottom of each onion. Drop them into the boiling water; cook for about 1 minute, then drain into a colander set in the sink. Peel when cool enough to handle. Trim the tops as needed.
Onions Monegasque
6-8 servings
Ingredients
1/3 cup dried currants
1/2 cup boiling water
1 tablespoon olive oil
1 pound pearl onions or baby onions, preferably a mix of colors, peeled (see NOTE)
3/4 cup dry white wine, such as pinot grigio
2 tablespoons white wine vinegar
1 tablespoon tomato paste
2 teaspoons sugar (may substitute agave nectar or honey)
1/2 teaspoon dried herbes de Provence (may substitute 1/4 teaspoon each dried rosemary and dried thyme)
Pinch crumbled saffron
1 bay leaf
Kosher salt
Freshly ground black pepper
Directions
Place the currants in a small bowl; cover with the boiling water and soak for 30 minutes or until plumped and softened. Drain, discarding the liquid.
Meanwhile, heat the oil in a skillet large enough to hold the onions in a single layer, over medium-high heat. Once the oil shimmers, add the onions and cook for 3 to 5 minutes, until the onions begin to brown, shaking the pan as needed.
Whisk together the wine, vinegar and tomato paste in a liquid measuring cup until the paste dissolves, then pour the mixture into the skillet, along with the sugar, herbes de Provence, saffron and bay leaf. Stir well; increase the heat to high so the mixture boils vigorously for 1 minute, then reduce the heat to medium-low. Cover and cook for 15 to 20 minutes, shaking the pan a few times, until the onions are barely tender.
Uncover and increase the heat to medium-high; cook for about 5 minutes or until the liquid in the pan has reduced to a glaze consistency. Stir in the drained currants; discard the bay leaf. Taste, and season the onions with salt and pepper, as needed.
Cool to room temperature before serving or storing.
NOTE: To peel the onions, boil a pot of water. Use a small, sharp knife to score an X in the bottom of each onion. Drop them into the boiling water; cook for about 1 minute, then drain into a colander set in the sink. Peel when cool enough to handle. Trim the tops as needed.
Source: The Washington Post, by Deb Lindsey, https://www.washingtonpost.com/pb/recipes/baby-onions-monegasque/14454/
Cassoulet
6 servings
Ingredients
1 tablespoon olive oil
6 slices turkey bacon
1 large onion, finely chopped
4 boneless, skinless chicken thighs, chopped
1/4 pound fully-cooked smoked sausage, diced
3 cloves garlic, minced
1 teaspoon dried thyme leaves
2 bay leaves
1/2 teaspoon ground black pepper
1/4 cup tomato paste
3 (15 ounce) cans great Northern beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
3 tablespoons minced fresh parsley
Directions
1. Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.
2. Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.
3. Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.
Source: AllRecipes.com, by Smart Cookie, http://allrecipes.com/recipe/223505/easy-and-delicious-slow-cooker-cassoulet/
Barbagiuan
Makes about 20
Ingredients
Pastry:
210g plain flour
1/2 tsp salt
60ml olive oil
1 egg, beaten
3 tbsp water (may need more)
Filling:
1.5 tsp olive oil
2 tbsp onion, finely chopped
2 tbsp leeks (white part only) finely chopped
2 swiss chard leaves (green parts only), shredded and chopped
50g fresh spinach, chopped
1/2 tsp dried oregano, crumbled
2 1/2 tbsp Ricotta Cheese
1 tbsp freshly-grated Parmesan cheese
1 egg white, beaten
Vegetable oil for deep frying
Directions
Pastry:
1. Sift the flour and salt into a bowl
2. Add the olive oil and 2 tbsp egg and blend with a fork. Reserve the rest of the egg for the filling.
3. Add just enough water to bring the pastry together as a firm dough.
4. Turn this out onto a lightly-floured work surface and knead until smooth and elastic (about 5 min)
5. Wrap in plastic wrap and chill in the fridge for 30 minutes.
Filling:
1. Heat the olive oil in a skillet over medium heat and add the onion and leek and fry until golden (about 5 minutes)
Barbagiuan
Makes about 20
Ingredients
Pastry:
210g plain flour
1/2 tsp salt
60ml olive oil
1 egg, beaten
3 tbsp water (may need more)
Filling:
1.5 tsp olive oil
2 tbsp onion, finely chopped
2 tbsp leeks (white part only) finely chopped
2 swiss chard leaves (green parts only), shredded and chopped
50g fresh spinach, chopped
1/2 tsp dried oregano, crumbled
2 1/2 tbsp Ricotta Cheese
1 tbsp freshly-grated Parmesan cheese
1 egg white, beaten
Vegetable oil for deep frying
Directions
Pastry:
1. Sift the flour and salt into a bowl
2. Add the olive oil and 2 tbsp egg and blend with a fork. Reserve the rest of the egg for the filling.
3. Add just enough water to bring the pastry together as a firm dough.
4. Turn this out onto a lightly-floured work surface and knead until smooth and elastic (about 5 min)
5. Wrap in plastic wrap and chill in the fridge for 30 minutes.
Filling:
1. Heat the olive oil in a skillet over medium heat and add the onion and leek and fry until golden (about 5 minutes)
2. Add the chard, spinach and oregano and fry until the chard is very tender (about 10 minutes)
3. Transfer the contents of the skillet to a bowl and then mix in the cheeses and the leftover egg from the pastry.
4. Season with salt and pepper and set aside to cool.
Prepare the pastry:
1. Roll the dough on a lightly floured work surface to about 2mm thick.
2. Use a floured 6cm pastry cutter and cut into as many rounds as you can.
3. Gather the scraps, re-roll out and cut again. You should end up with about 20 circles.
4. Place 1 tsp of the filling in the centre of each pastry round and brush the edges with the egg white.
5. Fold the dough over to form a semi-circle and press the edges with the ends of a fork to seal.
6 As you complete each pastie transfer to a baking tray lined with foil.
Note: at this stage you can free the pasties and then thaw before cooking, or you can cook them right away
7. Pour vegetable oil into a deep fryer or large work (you need at least 4cm) and heat to 190C.
8. Working in batches, add the pasties to the oil and fry until brown and crisp (about 5 minutes).
9. Transfer to a plate lined with kitchen towels using a slotted spoon.
Source: RoastedMontreal.com, posted by Michelle Little, http://www.roastedmontreal.com/2010/11/monacos-national-dish-barbagiuan-barbajuan-and-socca.html
3. Transfer the contents of the skillet to a bowl and then mix in the cheeses and the leftover egg from the pastry.
4. Season with salt and pepper and set aside to cool.
Prepare the pastry:
1. Roll the dough on a lightly floured work surface to about 2mm thick.
2. Use a floured 6cm pastry cutter and cut into as many rounds as you can.
3. Gather the scraps, re-roll out and cut again. You should end up with about 20 circles.
4. Place 1 tsp of the filling in the centre of each pastry round and brush the edges with the egg white.
5. Fold the dough over to form a semi-circle and press the edges with the ends of a fork to seal.
6 As you complete each pastie transfer to a baking tray lined with foil.
Note: at this stage you can free the pasties and then thaw before cooking, or you can cook them right away
7. Pour vegetable oil into a deep fryer or large work (you need at least 4cm) and heat to 190C.
8. Working in batches, add the pasties to the oil and fry until brown and crisp (about 5 minutes).
9. Transfer to a plate lined with kitchen towels using a slotted spoon.
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