Ingredient: olive oil

Fennel & Almond Salad

Fennel & Almond Salad
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This is a hardy salad that is so fresh, it feels light. You can easily add a grilled protein and make it a meal.
Servings
8
Servings
8
Fennel & Almond Salad
Print Recipe
This is a hardy salad that is so fresh, it feels light. You can easily add a grilled protein and make it a meal.
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Trim and core the fennel bulbs. Reserve the fronds and chop about 1/2 cup for salad. Slice the fennel, thinly, crosswise. Rough chop the flat leaf parsley. It's okay if a few stems are in there.
  2. To make the dressing, put the lemon juice, salt and pepper in a bowl or jar and slowly drizzle in the olive oil, while whisking. Then whisk in the mustard. Adjust seasoning and refrigerate until ready to serve.
  3. Just before serving, toss together fennel with fronds fronds, parsley, almonds and pecorino cheese. Toss with desired amount of dressing and serve immediately.
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Oven Fajitas

Fajitas are one of those dishes that you can serve and even the pickiest of eaters can find something to eat. However, they can be intimidating to make at home. Now that Sheet Pan Meals are trending, it is so much easier and the clean up is cut in half.

This is an easy recipe to double or triple

You can see the YouTube episode at, https://www.youtube.com/channel/UCPPyv_hHuBwjDyhMSBoGVkg?view_as=subscriber

And don’t forget to subscribe here and follow me on Instagram at http://instagram.com/whiskinthesouthern

 

Half way to great Fajitas. Just turning the chicken and tossing the veggies one more time.
Oven Fajitas
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Servings
4
Servings
4
Oven Fajitas
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat your oven to 425° In medium bowl, stir together the 4 Tbs. olive oil, lime zest and juice, chipotles, cumin, about 1-1/2 tsp. salt and 1/4 tsp. pepper and smoked paprika. Toss chicken in marinade and set aside to marinate while prepping the rest of the recipe.
  2. On a sheet pan toss the pepper and onion with remaining 2 Tbs. olive oil, 1/2 tsp. salt and pinch pepper.
  3. Remove chicken from marinade and place on another sheet pan. You don't want it swimming in the marinade but don't be afraid of it. Discard remaining marinade. Roast Veggies and chicken in oven until cooked through and soft, 15-20 minutes.
  4. Remove chicken from oven and set aside. Turn broiler on and move sheet pan with veggies close to broiler. Broil for just a few minutes to get a nice char on it, 2 - 5 minutes. On a lower rack place tortillas right on the rack for a minute or two, too warm. Flip them once then wrap in a foil to keep warm.
  5. Layer veggies with chicken on a serving platter and serve with warm tortillas and toppings. I like avocado, salsa, beans, cheese and sour cream. I also love to serve extra lime wedges, on the side.
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Baked Cauliflower & Farro with Cheese

I adapted this recipe from Smitten Kitchen. It was the perfect warm meal to make for my family on a recent trip to the mountains. I served it with a green salad and some fresh fruit for dessert. It was just perfect!

You can head over to YouTube to see me cook it up :

Be sure to follow me @ whiskinthesouthern on Instagram https://www.instagram.com/whiskinthesouthern/

Baked Cauliflower & Farro with Cheese
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This recipe comes together really fast with a little bit of prep. You can have it on the table in less than an hour, start to finish. You can spend even less time if you prep ahead of time. You can prep up to 2 days in advance
Servings
6
Servings
6
Baked Cauliflower & Farro with Cheese
Print Recipe
This recipe comes together really fast with a little bit of prep. You can have it on the table in less than an hour, start to finish. You can spend even less time if you prep ahead of time. You can prep up to 2 days in advance
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Preheat oven to 425° Cook Farro according to the directions, using the broth. Drain and put in a large bowl. Toss cauliflower with olive oil and some kosher salt. Put on a baking sheet brushed with olive oil and roast for 20 minutes until starting to brown and just soft. Turn out in to the bowl with Farro. Reduce oven temperature to 400°
  2. Start assembling the casserole: Add sage, garlic, lemon zest and red pepper flakes, 1 tsp. kosher salt and 1/2 tsp. black pepper to cauliflower/farro mix and stir to combine. Stir in fontina cheese.
  3. Prepare a 9x13 baking dish with non-stick spray. Spread half the mixture in the pan and dollop with the ricotta cheese, all over. Spread remaining cauliflower mix in the pan.
  4. In a small dish combine panko, Romano cheese and 1 Tbs. olive oil, until evenly mixed. Sprinkle evenly over cauliflower and Farro. Bake for 20 minutes, until browned and crusty.
Recipe Notes

You can add rotisserie or grilled chicken to up the protein.

If you were able to save a few whole sage leaves, let's fry them up. It's really simple. Pour 1/4 cup of olive oil in a small, shallow fry pan and heat it up until it moves and listens. The best way to test is to put a few drops of water in. If they sizzle and dance, your oil is ready. From there, simply put your dry sage leaves (no more water) in and cook them for just a few minutes on each side. Watch them. You don't want them to burn. Once they are done, place on a paper towel to drain and cool slightly. Arrange on your cooked cauliflower bake and serve. Yum!

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Nut Free Granola

One of my daughters is allergic (sensitive) to nuts. It’s not anaphylactic but she does get bad skin rashes. She loves granola as a snack, so I set out to create a nut free granola that she would enjoy.

It wasn’t so easy because not everyone in my family likes chia seeds or flax. A lot of recipes called for wheat germ which was met with a resounding “NO”!. So needless to say I just started experimenting.

I started every batch with old fashioned oats. I knew my family likes those. Then I started adding seeds. Which seeds would fit universally at any meal, and would we all like them? From there I added chocolate chips but they didn’t taste like the right fit so I switched to cacao nibs. Then I wanted to sweeten it. I din’t want to use sugar and honey was too sweet for us. I ended up with Pure Maple Syrup. It is set but has just the right bite of bitter. Finally, I wanted some chew, so I started adding dried fruits. A little salt elevated the flavor and I used olive oil to pull it all together.

The recipe is below, but here are a few notes:

You can use coconut oil instead of olive oil, if you prefer. The dried fruit is completely up to you but I used apricots, , dried blueberries, cranberries. Next time I will try cherries to.

For seeds I used sunflower, pepitas (pumpkin), sesame and hemp hearts. You can use any combination. And you can use nuts if you like.  In my second batch I used coconut flakes. It definitely a personal choice.

To see some tutorials of other recipes, subscribe to my YouTube channel: https://www.youtube.com/channel/UCPPyv_hHuBwjDyhMSBoGVkg?view_as=subscriber

As always please follow me on Instagram at https://www.instagram.com/whiskinthesouthern/

I love and read all your comments and suggestions so please send them. Enjoy the granola!

Nut Free Granola

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Nut Free Granola

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Ingredients


Servings:

Instructions
  1. Preheat oven to 350°
    Line a baking sheet with parchment paper.

  2. In a large bowl stir together the oats, seeds, and cacao nibs. Toss in oil and syrup.
    Add a nice sprinkle of kosher salt and turn out onto prepared baking sheet.
    Smooth out to a single layer and bake for 20-30 minutes. rotate half way through and stir.

  3. When seed mixture comes out of oven, pour into same bowl and let cool a few minutes.

    Add dried fruit and toss well. Pour back onto baking sheet and let cool completely.

  4. You can store this in mason jars or other airtight container for 2 weeks in the pantry. You can also freeze for up to 3 months.
    This makes a great gift!

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Lemon Fennel Chicken in a Pot

There is nothing better on a cold night than good old-fashioned Chicken in a Pot. That is unless it’s Dorie Greenspan’s Lemon Fennel Chicken in a Pot. I made this last weekend and it was delicious. It comes from her Everyday Dorie, the Way I cook, cookbook. Like any recipe I made a few adjustments as I was shopping and cooking. For the most part, though, I stayed true to the original.

This is not a “Lemon” chicken and the fennel does not taste like licorice. All the flavors meld together to make the perfect balance of sweet, tart and savory. Dorie does recommend and I concur to have good crusty bread for sopping up all the good juices. This recipe is going into my regular rotation and I hope you enjoy it too.

Lemon Fennel Chicken in a Pot
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I adapted this from Dorie Greenspan. Just as she says in her book, Everyday Dorie, this recipe comes together quickly and is delicious!
Servings
4
Servings
4
Lemon Fennel Chicken in a Pot
Print Recipe
I adapted this from Dorie Greenspan. Just as she says in her book, Everyday Dorie, this recipe comes together quickly and is delicious!
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Take chicken out of refrigerator and let sit out while preheating oven to 450° and preparing the other ingredients.
  2. Trim the stalks and fronds and cut off the bottom of the fennel bulb. Remove the outer layer leaves. They can be tough. Cut the remaining into 6 - 8 wedges. Toss into a Dutch oven.
  3. Cut one lemon in half and the other into 8 wedges. Reserve one half and toss the wedges and other half in the pot. Peel and trim the shallots and then cut in to wedges. Toss into pot. Put the garlic halves in the pot.
  4. Add 1/4 cup of olive oil, honey, 1 tsp. salt and 1/2 tsp. pepper and toss until everything is well coated.. Make a well in the center of the vegetables.
  5. Make sure the chicken is really dry with paper towels. Season the inside and outside of the chicken with salt and pepper. Squeeze the juice from the reserved half lemon all over the the outside of the chicken then put in the cavity. Put the reserved fronds and stalks and 2 of the thyme sprigs in the cavity, also. Rub the 2 Tbs. olive oil all over the outside of the chicken.
  6. Nestle the chicken down in the well of the vegetables. Pour the chicken broth over the chicken and vegetables and give a quick stir to get the broth all around the vegetables. Toss in the 2 other thyme sprigs and bay leaves.
  7. Cover the pot and cook for 90 minutes. Do not peek. At 90 minutes you can take the lid off and place under broiler for maybe another 5 minutes to brown the top.
  8. You can serve this straight from the pot, but I like putting in a shallow bowl/platter. That way its cut and easy to grab and the vegetables and broth are right there for the dipping. Make sure you have good crusty bread. Either way, serve immediately, very hot.
  9. I wish I had a picture of the final product. Thats what happens when its that good. We all dove in and it was gone. Maybe next time. LOL
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Old Friends (Cookbooks)

I am in a purging mood! We recently did some remodel work on our house. You know how that goes and how much packing and unpacking I was doing, almost, every day. It was a good opportunity to get rid or donate “stuff” we weren’t really using anymore.

A good friend pointed out to me that I have cookbooks, literally, in every room in my house. Some of you might put the old People Magazine in the bathroom, for light reading, I put cookbooks! So, when this same friend suggested I make a library of cookbooks, in my office, I was all in. Of course, that meant hours of deciding which would stay and which would go. It also meant getting reacquainted with some of my older “friends” and saying goodbye to the friends you didn’t really keep in touch with.

My new library!

So, my task began. The first things that went were the cookbooks, put together by my kids elementary or pre-schools. I asked myself were there any recipes in them that I couldn’t just pick up the phone and ask for if I really wanted them. I did go through those books just to make sure. The next group to go were the “souvenir” books. I bought cookbooks at restaurants as I traveled across the country and some were really good. Others, I bought because I loved the meal and really believed I would recreate it at home. Well, not so much. And so, the purging project went.

I finally had whittled it down to one pile of books that I really wanted to go through and spend some time with. I’m so glad I did. There were some great finds. One of the books I saved is “Raising the Salad Bar”, by  Catherine Walthers. I initially bought this book in 2010, after a friend used it more than once, during my week-long visit to her summer home. I admit I was skeptical when I heard it was a salad cookbook, but each salad was more memorable than the last.

Thumbing through this book was like reminiscing with an old friend.  The pictures were beautiful, and the recipes reminded me of a glorious summer on Cape Cod. I love the way Catherine has organized the recipes so that the reader learns to think about salads more openly. Each salad has a dressing attached that brilliantly balances the fat and acid with your fresh greens and grains. Additionally, she has a whole section on dressings.

It has been so hot here in L.A. that I made the Couscous Salad with Lemon-Soaked Grilled Chicken for dinner, last week.  It was perfect! Fresh and lemony with just the right amount of smoky grill flavor. My family loves lemon but with a little sweeter undertone than this recipe originally gave. I added a little brown sugar to the “marinade”. I also added a little bit of chopped mint at the end to add some brightness. And by the way, go for the asiago cheese. It has a similar flavor profile to Parmigiano but with an added smokiness.

I hope you enjoy this recipe and it reminds you to spend some time with old friends and even the new treasures.

Couscous Salad with Lemon-Soaked Grilled Chicken

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Adapted from Catherine Walthers Raising the Salad Bar.
Servings
6 main course

Servings
6 main course

Couscous Salad with Lemon-Soaked Grilled Chicken

Print Recipe

Adapted from Catherine Walthers Raising the Salad Bar.
Servings
6 main course

Servings
6 main course

Ingredients
Chicken

Couscous


Servings: main course

Instructions
Chicken
  1. In a large bowl (I use Ziploc bags) toss chicken with garlic, salt, pepper, parsley, lemon juice and reserved rinds.

  2. Let marinade for at least 2 hours in refrigerator, When ready to use remove from marinade and discard marinade and rinds.

  3. Preheat grill to high heat. Grill chicken for 7 minutes first side. Remember to not move chicken to get a nice caramelized crust. Turn chicken over and cook for 5 more minutes.

Couscous
  1. Cook couscous in chicken broth according to package instructions. Test a little early. You want the couscous to be al dente. Remove from heat and drain. Leave some of the liquid (broth) in the pan and immediately add onions. Cook onions until translucent, about 5 minutes. Add spinach to pan and toss, lightly, over heat. Add olive oil and toss together. Occasionally toss couscous to cool.

  2. When couscous is cooler, add garlic, parsley, lemon juice and pepper. Taste and adjust seasoning. Add salt if needed.

  3. To serve, plate spinach then couscous and top with chicken. Sprinkle asiago cheese over top and a sprinkling of more fresh parsley. Garnish with sliced lemons or lemon zest.

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Stuffed Portobello Mushrooms

Super Bowl is almost here. Now that the teams have been chosen (Patriots & Eagles) those of us that plan the parties are working on our menus.  Even I am thinking of recipes, as a guest. This year I am on a roll with healthy eating and my 10K-a-day walking. So, the thought of going to what turns out to be Thanksgiving in February is daunting.

Seriously, cheese dips, huge sub sandwiches, chili and desserts galore. All of this is before we even discuss all the alcohol.

This year I am already planning. I love stuffed mushrooms. The buttery breadcrumbs, the wonderful spices, and cheese! Yep, I’m going down the food rabbit hole again. But I have a great recipe that indulges the quest for flavor and cheese without spoiling your healthy eating plan. The trick is to get lots of flavor in without lots of fat or salt. I admit it is “carb-heavy” but they are good carbs; brown rice, cashews, dried apricots and lots of fresh herbs.

There’s a couple of really great things about this recipe. I made them for demo purposes I used large Portobello mushrooms. For the big game, use the “baby bellos”. That way you have bite-sized options. While the recipe calls for “seeds”, you can use any crunch factor. I actually used cashews. Again, the recipe calls for cranberries, but I used dried apricots. For the herbs, you can use whatever you have on hand or get creative in the store. Remember if it smells good together it will probably taste good together. I love to combine Tarragon, Thyme and a little Mint. It’s such a fresh flavor.

I think of this kind of recipe as a canvas. It’s great for changing ingredients or adding ingredients. The best part is the “stuffing” is so good you can make it as a side dish on its own. Just remember to adjust your seasoning like salt & pepper and especially your herbs.

Make lots because these will go fast. The big he-man may hesitate and look for pizza or chili, but once he’s had one of these he will want the whole tray!

Enjoy and as always, send me back pics of your variations. I love to hear from you.

Stuffed Portobello Mushrooms
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Stuffed Portobello Mushrooms
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Ingredients
Main stuffing mix
Tahini Sour Cream Sauce
Servings:
Instructions
  1. Preheat oven to 375° and line a baking sheet with parchment paper.
  2. Lightly brush mushrooms with olive oil. Season, inside and out with salt & pepper. Place open face on baking sheet.
  3. Heat a little of the olive oil in a medium saute pan. Add onion and garlic and saute until really fragrant, but not caramelized.
  4. Place cooked rice in a large bowl and mix in onion/garlic mixture, seeds, dried fruit and herbs. Season with more salt and pepper.
  5. In a separate small bowl, mix together tahini, lemon juice and water (if needed). Stir into rice mixture.
  6. Adjust seasonings and mound into each mushroom cap.
  7. Bake for 10-15 minutes, until cooked through.
  8. Take out of oven and srpinkle evenly with shredded cheese and sesame seeds.
  9. Return to oven for 5 minutes, until cheese is melted.
Sauce
  1. Mix together Tahini, lemon juice, sour cream, garlice powder, salt & pepper, until smooth. Use water to thin out, if necessary.
  2. Drizzle sauce over hot mushrooms and serve immediately. Serve extra sauce along side.
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Change it Up Piccata!

I am always looking for ways to change up a standard recipe, that I seem to make over and over. Especially this time of year, I am hearing lots of people that are switching over to a gluten-free lifestyle or trying to cut down on the “bad” carbs.

Chicken Piccata is one recipe I can always count on that my whole family will eat. Even my most picky eater just scrapes the capers off and is happy. So how can I make this a healthier dish to put on my dinner table? I came up with nuts, instead of breadcrumbs. When I use breadcrumbs, in anything, they are homemade and toasted with copious amounts of butter. I also try to infuse as much flavor into the breadcrumbs as possible and that means salt, too. By using the nuts, you get SO much more flavor and less salt with no butter.

In this recipe, I chose to use walnuts, but you can really use any nut.  I also, always, toast the nuts before I use them. It really enhances the flavor. Finally, remember that nuts do have a shelf life.  You should be able to smell when they have turned or are a little too old to use. Or you can just trust the date on the bag.

Sorry for no picture. I thought I had one from testing but didn’t. I promise to post one soon.

Enjoy!

Walnut Crusted Chicken Piccata
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Servings
2-4 people
Servings
2-4 people
Walnut Crusted Chicken Piccata
Print Recipe
Servings
2-4 people
Servings
2-4 people
Ingredients
Servings: people
Instructions
  1. Start by heating your pan on high heat with no oil in it.
  2. Pound chicken so that they are evenly thin (about 1/2"). Season with salt & pepper
  3. Pulse walnuts in processor to a coarse crumble. Place in a shallow bowl.
  4. Coat both sides of chicken with walnuts. Optional: you can brush the chicken with a dab of olive oil.
  5. Add olive oil to the pan and then add chicken. Cook for 2-3 minutes on each side. It should look golden and crispy. Remove to a plate and keep warm covered with foil.
  6. Remove pan from heat, until ready to make the sauce. Your walnut bits will burn if you aren't careful.
  7. Juice one of the lemons and slice the other for garnish.
  8. Return pan to a low-medium heat and add a little more olive oil. Scrape up the browned bits.
  9. Add the garlic then lemon juice, chicken broth, and capers, continuing to scrape the bottom of the pan. Make sure it isn't burning.
  10. The sauce should begin to bubble and thicken within 2-3 minutes.
  11. Pour sauce over chicken. Garnish with parsley and lemon slices. Serve immediately.
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Always Mama’s!

Mama’s Fish house was officially opened in 1973, in Pa’ia, Maui. I went to Maui for the first time in 1974. So we practically grew up together. I was on the Kannapali side of the island and Mama’s was on the Wailea side. I was hitchhiking from our apartment in Napili to Lahaina, while over at Mama’s, fisherman were pulling their boats up onto the beach to sell their fresh fish. If you look on a map of Maui there is a natural divide and back then, and even kind of today, that divide was very real. As a resident of the Westside I very rarely ventured to the North. If I did, it was probably to go to the airport and if we were eating, it was at Chuck’s Steakhouse. Steakhouses were big in the 70’s & 80’s, on the island.

Throughout the 80’s I would go back to Maui again and again, but it was always back to the Kannapali side and it was mostly to “party”, lay in the sun and repeat. In the mid-nineties, I was invited back by my soon to be fiancé and we stayed on the North side, in Wailea. It was 1997 and this would be my first trip to Mama’s.

Even in 1997, 24 years after it opened, Mama’s was still more a hidden treasure for locals than an in demand tourist destination. The restaurant was way bigger than the shack it started out as, but I bet it still only sat maybe 50 people. The, always missed the first time, driveway was now marked by the very boat they used to catch their fish on. The menu had not changed very much. They still told you who caught the fish and where, on the menu. Their signature dish of Macadamia Nut Encrusted Mahi-Mahi, stuffed with crab was still their best seller and you still got sand in your shoes walking to your table.

After that 1997 trip to Maui, going to Mama’s became a tradition every trip. From 1997, when we got engaged, to 1999 the birth of our first child and beyond; we went every year until 2013. Each year as our children got bigger, so did Mama’s. Now you walk in and go down some stairs to get to the hostess stand. They have valet parking and postcards to send back to the mainland. But they have always remained true to their roots.

When Mama’s opened in 1973, they wanted to showcase the fish and foods of Polynesia. Even in 2000, that remained their driving force. That was the year they re-introduced the long neglected, breadfruit, a fruit similar in texture to a potato but sweetens when cooked, and other Polynesian foods. They began working with local Farmers to grow the best organic produce and they continue to put the name of the fisherman, his catch, and where it was caught on the menu.

Today, Mama’s stays true to itself, even in a restaurant big enough for a convention, that might be held at the new Mama’s Inn, on property. The mahi-mahi is still the signature entrée. Through the years they also became famous for their Ceviche and Maui Banana Macadamia Crisp. This was my first trip there in four years, but it was just as fantastic as it has ever been. They keep their recipes pretty close, so I was unable to get the recipe for the mahi-mahi I had this year. This year it was served with a pineapple beurre blanc. However, I think I’ve come pretty close in re-creating it. I hope when you bite into the tender and mild white fish, the salty taste of the crab and the sweetness of the pineapple beurre blanc, you will be transported to a shack on the beach in Maui.

 

Macadamia Nut Encrusted, Crab Stuffed Mahi-Mahi with a Pineapple Beurre Blanc
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Macadamia Nut Encrusted, Crab Stuffed Mahi-Mahi with a Pineapple Beurre Blanc
Print Recipe
Ingredients
Fish
Stuffing
Servings:
Instructions
  1. Make a horizontal cut in one edge of each fillet, creating a pocket, but leaving the other sides in tact.
  2. Lightly dust the fish fillets with the seasoned flour.
  3. Toss together the macadamia nuts and bread crumbs. Saute the nuts and breadcrumbs in 1 T. butter until just toasted and golden brown.
  4. Mix together the crabmeat, mayonnaise, parsley and old bay. Set aside.
  5. Fill each fillet with about an ounce of stuffing. You can eyeball it. Just make sure it is even among the fillets.
  6. Heat remaining butter and oil in a large sauté pan.
  7. Dip stuffed fillets in egg. I like to do one side at a time and let the excess drip off. Then repeat on other side.
  8. Press the fillet firmly into the topping.
  9. Make sure the sauté pan is hot before placing the fillet and cooking until golden brown, about 1 ½ minutes. Turn and repeat. Be sure to watch closely. Macadamias have a lot of natural oil and can burn quickly.
  10. Remove from pan and keep warm.
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Panisse – My idea of a healthyish snack!

I don’t think there is a perfect snack that teenagers, foodie husbands and moms trying to cook healthy for their families would agree on. I do think I tried one in France that might suffice; Panisse!

You can find many snacks made with chickpea flour, such as Socca chips and Panisse, in Nice and Southern Italy. They are delicious and are most often served with a healthy sprinkle of fresh ground pepper. They have a crispy exterior and a creamy interior almost like a polenta French fry. I tried these when I was in France and have been searching for a way to serve them ever since.

So now my worlds have finally collided. I’ve been spending all my time working on a fundraising cookbook for an organization I am involved in personally. It is a Jewish Holiday Cookbook and honestly the recipes are knockouts! I will let you know as soon as it is available.

The other piece is my wonderful family. I have a 17 year old that is a senior in high school and having so much fun with her senior activities, a sophomore in high school that is starting her second season of club water polo and a sports fanatic husband that is in the throws of March Madness. “Calgon take me away!” remember that commercial of a frantic mom looking for some relaxation? In all the craziness I was feeding everyone snacks that were quick, easy and quite frankly, not very good, or healthy. So I thought I ‘d give you all the chance to benefit from my haste.

These batons (fancy name for steak fries) are fried, yes I said fried, but the fact they are made with chickpea (garbanzo) flour offsets the fry, in my book. Chickpea flour really packs a punch. It is naturally loaded with protein, high in fiber and gluten free. If you or any family members are vegan or vegetarian this is a nearly perfect food. I fry in a cast iron skillet in about ½” of olive oil so you are not deep-frying. Another justification for “its not so bad” and you get the benefits of cast iron, too. When you taste these you have a nice crispy exterior and creamy interior, almost like a polenta french fry. As I said above, a good sprinkle of pepper is good; you can also try Parmesan or some Marinara sauce, for dipping.

Panisse - My idea of a healthyish snack!
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Servings
40 pieces
Servings
40 pieces
Panisse - My idea of a healthyish snack!
Print Recipe
Servings
40 pieces
Servings
40 pieces
Ingredients
Servings: pieces
Instructions
  1. Lightly oil a square pan.
  2. Heat the broth with oil, garlic and salt in a heavy saucepan. You can use water, I like to use chicken or vegetable broth for building your flavor.
  3. Once the liquid is hot, but not boiling, slowly whisk in the chickpea flour. Whisk over a medium heat until it thickens, about 3 minutes.
  4. Switch to a wooden spoon and continue to cook, stirring constantly, for 10 minutes until batter becomes very thick and it holds its shape.
  5. Scrape dough/batter into oiled pan and let cool.
  6. To fry panisses, unmold solid mix onto cutting board and slice into batons/fries.
  7. In a heavy or cast iron skillet heat 1/4' to 1/2" of olive oil. When the oil is shiny hot, but NOT smoking, fry the panisses, in batches. Do not overcrowd. once the bottoms are nicely browned and crisp turn, carefully, with tongs, cook until you have a deep golden brown color on both sides.
  8. Remove from pan and drain on paper towels or brown paper bag. Sprinkle with a lot of coarse salt and fresh cracked pepper. Dust with grated Parmesan cheese, too. You can serve with marinara sauce for dipping too.
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