Sentences with phrase «-lcb- socca»

During my visit, I had a delicious lunch at Chez René Socca, dining on socca (chickpea pancake), and fried zucchini beignets, with a glass of white wine.

Oh and we also made Socca (chickpea flour flat breads) for the first time which went very well x

When you are ready to cook the socca, place the 1 Tbsp of oil in a 10» cast iron frying pan.

I imagine that along with the smells of socca, you also enjoyed the lavender perfumed fields of Nice.

Your socca is done when the edges are pulling away from the sides of the pan and the top is beginning to blister from the heat.

You paint a pretty picture and that socca completes it.

Socca has been going around the blogsphere but I haven't bothered making it yet.

I was standing there in that line with you, Sarah, waiting for my piece of socca and wishing I had gotten there early enough to be already sitting with a glass of rosé.

A street food specialty of southeastern French cuisine, socca is the perfect flatbread for munching as an afternoon snack.

Socca is best if eaten piping hot with a sprinkling of salt and pepper.

A street food specialty of southeastern France, socca is the perfect flatbread for munching as an afternoon snack.

My fella barging in and adding mozzarella and rolling socca - dreadful.

I had fabulous authentic socca in Antibes a couple years ago but with no wood oven in sight nor broiler in my oven, I'm afraid homemade won't quite be the same.

It would be nice with the socca in Nice.

And for any wine snobs out there that think it's folly to serve wine in cups instead of glasses haven't had the pleasure of standing near a wood - burning oven, eating a blistering - hot wedge of socca with a non-recyclable tumbler of wine.

I want to try a smaller circular pan in order to get a thicker socca, and pour all the batter in at one time to try and get the crisp edges with a creamy middle.

The socca cooked in minutes, but the minutes dragged on in the presence of that heavenly scent, and as you realized the socca that your portion would come from was probably quite a few a way.

Bless you — I adore Socca and never found a recipe that did the trick.

I wish I'd found your recipe first — I just tried to make socca from a NYT recipe and they added olive oil instead of water.

In India, we make a besan chila — it's cooked on a skillet, pancake style and has a lot more oil than what you would add in a socca.

The socca was cooked on the stovetop - medium high heat.

David, I made your incredible Socca for our Coronado Concerts in the Park Culinary Challenge — Taste of Provence, and I am in love with these crispy crepes!

I made the socca (both under the broiler and on a gas barbecue) for a dinner party and it disappeared before I could bring the next one out.

I have been eating socca in Nice today with the obliglatory ice cold rose and followed with Fenocchio ice cream... can't wait to get home and try making it myself.

I've been wanted to try a socca recipe for a year!

Burmese Chickpea Tofu — If you've ever bought chickpea flour, you know it can be tough figure out what to do with it other than make socca — well here's the solution: tofu!

Socca and your dulce de leche brownies are on the menu for the weekend.

Bake until the socca is firm and beginning to blister and burn.

Socca, to me, speaks so much of Nice, where I had my first ever (and sadly, last so far) socca.

I do believe it was my gorgeous bloggy friend Lisa from The Raw Serenity who first told me about socca pizza crust when she commented on my Blue Moon Mexican Pizza many blue moons ago.

One of my favorite episodes of The French Chef featured Julia Child wandering through the market in Nice, and filming the socca being made on a cast - iron griddle.

I am Greek and never heard the word Socca but found Garbanza Beans at Kroger in Shreveport, LA.

Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.

I found two other Socca recipes online and added ideas from those recipes to yours.

Had the best Socca.

They puffed up wildly in the oven (to deflate on cooling), and were very thin and delicate — I must've poured the batter thinner, or mine was runnier, because this amount made about twice as many socca.

Storage: Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to 1 week.

It needs more time to hydrate than all - purpose flour, which is why most socca batters require a rest before cooking.

The socca should be fairly flexible in the middle but crispy on the edges.

Out of the oven you can slice the socca into bite - sized snacking pieces or into more substantial wedges for lunch or dinner.

I've easily passed plain, honey - drenched socca off as dessert for my children.

This nutty, herby and naturally gluten - free socca is made from chickpea flour.

You'll most often find socca cooked street - side on fiery grills, where the resulting flatbread is coarsely chopped and served in a cone with a sprinkling of salt and pepper.

I love socca as it's literally only 3 - ingredients (chickpea flour, water, oil), plus any flavor additions like herbs and spices.

Me too --»cause I'm loving this socca!

Socca is pretty delicious all on its own, but you can serve it warm from the oven with some cheeses and cured olives as an easy appetizer.

Swirl 1 1/2 tablespoons of olive oil into the pan, coating the bottom, then pour the socca batter into the pan, swirling until the batter reaches the edges of the pan.

Broil the socca for 5 to 8 minutes.

Socca could easily stand in as a gluten - free pizza crust or as a replacement for the toast on your morning breakfast plate.

The topping on this crispy socca is a super easy pear, arugula and parmesan salad, which is perfect for summer.