It's that time of year again. Summer is coming to a glorious end and the cool breeze of fall is a promise of the warm flavors of fall. Things have been a bit wild in my world lately. My partner-in-crime, Marta and I have been galavanting around New England with the fabulous group Outstanding in the Field, a traveling farm dinner I aligned with back in my days out in California. This culinary circus that hosts over 80 dinners in 33 states in 4 month was like a tailored dream job satisfying my love of culinary agriculture, supporting and recognizing local makers as well as encouraging my wanderlust. I'm not quite sure what this means for Eclectik Domestic but it defiantly means less time for recipe development and more time for tasty exploration and I hope you can follow the journey through my photography.
Granola, a longed hippy favorite popularized by Woodstock, is a healthy alternative to cereal. I love this granola as a road trip snack or quick breakfast. This recipe is also very basic and you can use whatever you may have on hand, almonds are my favorite, but walnuts or cashew too work well. Sunflower seeds and pepitas are also a great way to bulk up your granola. If you don't have the old fashioned rolled oats, in a pinch you can use quick oats. The key to a top notch granola is all in the brown sugar/honey and oil mixture. Toast your oats with your sugar/oil mixture and a crispy snack will be yours! Play with different combinations to make this granola your own.
Coconut Honey Granola
makes about 5 cups
1/2 cup almond, chopped
1/2 cup sunflower seeds
3 cups whole rolled oats
handful unsweetened coconut chips, roughly 1/2 cup
1/2 tsp salt
1/3 cup brown sugar
1/3 cup honey or maple syrup
3 tablespoons coconut oil
1/4 tsp vanilla extract
1/8 tsp almond extract
1 cup craisins/raisins or chocolate chips
Preheat oven to 350. On a large sheet pan with sides, lined with parchment paper, combine oats, salt, brown sugar, almonds and sunflower seeds. In a sauce pan combine honey & coconut oil, stir to dissolve and add extracts. Pour over oat mixture and toss into a thin layer. Bake for 5 minutes and stir. Bake until golden (roughly 5/10 minutes). Once cool, add craisins. Store in an airtight container. Bon appetit!
Socca or Farinata has recently become popular among the gluten free community as its a quick way to get your pizza fix without that pesky gluten. I first heard of socca when I was in La Spiza, Italy. We wandered into a hole in the wall pizzeria and ordered a quatro fromaggio pie but noticed that all the locals seemed to be eating this mysterious chickpea pizza. I had to know what all the fuss was about.
The key to an excellent socca is a well seasoned skillet, good chickpea flour and tasty toppings. I got my first recipe from my girl Grace over at Food Fitness Fresh Air and made it for a lunch at the farm. It was a big hit. Socca seems intimating but it really is a painless process. Simply make your batter with equal parts chickpea flour and water. Heat your skillet under your broiler, pour in batter, cook until golden, and top with whatever please! Enjoy!
1 cup chickpea flour
1 cup water
Extra virgin olive oil
Combine chickpea flour, water, 1 1/2 Tbsp. olive oil, a pinch of salt, and pepper to season. Set aside for and allow to rest. Prepare pesto.
1/2 cup nuts
5 cloves garlic
5 cups fresh basil/herbs leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cup olive oil
1 cup grated Parmesan cheese
Combine ingredients in food processor and gradually add olive oil. Blend until desired consistency is reached.
Preheat broiler. Allow a 10 inch cast iron skillet to heat under the broiler for 5 minutes. Carefully remove skillet and pour in chickpea batter. Return to broiler and cook for an additional 5 minutes or until golden brown. Top with pesto and cheese, sausage and other veggies. Enjoy!