What a wonderful weekend!!! It’s not often that the Red Sox get swept, of course, when you are playing the Angels, you have to expect it!!! I can’t lie, Friday night I was a little jealous of Jon Box and Jay when they left our house to go to the first game in the series. Terry and I were content to stay home with Figgins and watch the game on TV. When Jay ran back into the house and told us that Mike had two extra tickets…for FREE…right on THIRD BASE WHERE CHONE FIGGINS PLAYS…I was ecstatic!!! I quickly rushed upstairs to change into all of my Halo gear, and we were off to the game. What a hit fest, the Angels won 11-3 and I was a happy lady.
We were invited to Brian and
There was an unusual chill in the air Sunday morning, very unlike the weather we normally experience this time of year. We decided to take advantage of this crisp atmosphere and go on a long walk through the historic circle of
At the end of May, Bob, a staple of the Cooking Light BB posted a recipe for Mark Bitterman’s Socca, Oven Skillet Flatbread. We often get flatbread at the Lazy Dog, our favorite restaurant, so this recipe caught my eye immediately. I don’t know what took me so long to make it, but it could not have been better! Extremely easy to make and very versatile in its end product, this is something that will become a regular occurrence in the Williams house.
Socca, Oven Skillet Flatbread
1 cup chickpea flour, or whole wheat flour, or corn meal, or a mixture
1 to 3 cups water depending on the desired consistency
Pinch of Salt
2 T or so of olive oil
Any add ins you would like
Preheat the oven to 450
Whisk together the flour, water, salt and any add ins
Pour olive oil into an oven proof skillet, put into oven until fragrant, but not smoking
Remove and pour mixture into skillet
Bake for 30 to 40 minutes
Keri Conan, a food writer from
“Heat the oven to 450. Start with 1 cup of whole wheat flour or cornmeal. (Or a mixture. I’m also guessing this technique would work for just about any whole grain flour; buckwheat would turn out like a giant blini, right?) If you want a creamy, custardy texture, add 3 cups water. If you want something more cracker-like go with 1 cup of water. Anywhere in between will fall somewhere on the soft-crisp continuum; I’ve settled on 1 1/2 cups. Add a good pinch of salt and whisk until smooth.
You can let the batter sit on the counter as long as you like, up to 12 hours, covered with a towel. The flour obviously absorbs more water and the mixture will separate, so you whisk it again. But the benefits are subtle. Just let it sit while the oven heats.
Like everything about this deal, the pan is also variable. You want a well-seasoned ovenproof skillet or rimmed pizza pan (note from Mark: or a socca or farinata pan, made of tin-lined copper and sold in
Bake for 30 to 40 minutes. It will release from the pan when it’s ready. Flip it over if you want both sides really crisp. Or top it with some sauce and cheese like pizza and pass it under the broiler. Let cool for a sec, then cut as you like and serve from the pan or a board.”
I don't like to mess with a recipe on my first attempt so that I can understand it's flavor. When making Mark Bitterman's Socca, Skillet Flatbread I stuck closely to it's bare minimum, only adding two cloves of garlic and topping the finished product with a bit of grated Parmesan. This recipe is such a great tasting blank canvas for goodies. I think my next attempt will involve doubling the garlic and also adding in some crushed dried rosemary and diced red onion...I can't wait!