Saved by the more experienced grill master, he arrived just in time to add more fuel, finishing if not saving our erstwhile dinner. Even so, it was so yummy. Meanwhile I remain a grilling work in progress.
Since grilling for the first time ever in Wisco, I felt compelled to repeat the challenge, this time start to finish. Melissa Clark inspires me with her straightforward approach towards cooking just about everything. After watching her video with an expert griller, I felt courageous. Here's the steak marinating. I'll post the results of starting the fire later today. Wish me luck!
We be back in the summer NoCal fog after those steamy 90-plus temps of Wisco. When traveling back east, I always say we're on Barcelona time, as we get up and stay up later, which is about the time we do the same at home. It makes it easier upon reentry to the Pacific Zone, except when there's a 6:00 am flight like yesterday. Waking up at four just about did me in.
My sister and I have been biking around our old hood each day this week. She had the bike shop fix up my parent's vintage pair of Schwinns. We ride up thru the cemetery and look at ancestral graves before looping back along Grant Park, the golf course and pedal hard up Miller Hill. It's a good cardio burst on gear-less bikes and I enjoy it more than running in this Midwest humidity.
Big storms raged 100 miles north along the lake last night and we watched the lightening from the patio. Better than fireworks as the fireflies faded in and out above the garden,
The Francophile author explains that “panisses were particularly trendy in the 1930s around Marseille’s Old Port as a snack, or paired with a salad as a meal .... Prepared with a porridge-like batter of chickpea flour, the interior of a fried panisse is almost comparable to fried cheese in its creaminess.”
Basically, you’re making a chickpea porridge, stirring all the while just like you would for polenta, but in this case, it takes only 10 minutes, not 40.
I opted for the easy method of cutting them -- spreading the porridge out on an oiled baking sheet, chilling it for a couple of hours and then cutting it into shapes with a cookie cutter.
You don’t need a deep fryer, just a good skillet with 1/4 inch of oil (I used grapeseed oil.) It’s really very easy. The only trouble I had was that my porridge was lumpy. Lumpy! So after it finished cooking, I passed it through a coarse sieve. I emailed Young to find out what I did wrong: Instead of adding the flour all at once as I did, the trick is to sprinkle it into the water, stirring all the while. [Recipe follows after the jump.]
From Daniel Young's “Made in Marseille: Food and Flavors from France’s Mediterranean Seaport”.
Makes 4 to 6 servings:
2 cups chickpea flour
1 tablespoon olive oil
Freshly ground black pepper
1. Sift the chickpea flour and combine in a large saucepan with 1 quart hot — but not boiling — water and the olive oil. Heat over moderately high heat, mixing continuously with a whisk until the mixture thickens and starts to bubble. Switch to a spoon and cook, stirring continuously for 10 minutes more.
2. Spread the mixture on an oiled baking sheet to a depth of 1/3 inch, cover with a dish towel and refrigerate for 2 hours. Just before frying, cut out shapes with a cookie cutter, biscuit cutter or small jar.
3. Heat some frying oil in a skillet (the oil should be about 1/4 inch deep) over moderately high heat. Fry the panisses in small batches until golden, about 1-1/2 minutes on each side. Drain on paper towels. Sprinkle with salt and pepper and serve immediately on a dish, or better yet in a paper cone.
So I read about a sale on cube marketplace proffering unique San Marzano tomatoes, exceptional olive oil and damn good beans--all for unreal prices. Happily spending $70, I received several bottles of an excellent French rose as well--expertly packaged. Sadly, since I'm traveling, it will have to wait till August for me to imbibe. More's the fun, anticipated.
Maui is three hours behind Cali time. Each day we were there, we awoke around five thirty because of the time difference, as well as the cacophany of birds in the open air hotel atrium. But by the very last day, we had acclimated and slept until 8:00 am.
Now that we're back home for a week, my circadian rhythms are once again out of whack. It wouldn't be a problem if we weren't traveling again in two days-the girls and I head to Wisconsin. The time there? Two hours ahead. Eventually, I hope my clock will be adjusted, maybe in August.
Just reading about certain foods dooms me from the start, especially when it comes to pie. And so it was we set out to make a version of an award-winning peach pie at four in the afternoon no less. With a rich crust that was impossible to roll out neatly, even after being chilled, I somehow managed to eke it out with an extra scoop of flour.
The reward's in the booze, making it unlawfully flavorful. Just a wee bit of Bourbon in the glaze...as well as vodka in the crust.
Naturally India Jane took the scraps and rolled out a mini version, which we filled with a handful of currants, otherwise known as gooseberries.
Vodka in the crust, bourbon in the vanilla caramel sauce that bathes the peaches, I christen this our Sky High Summer Pie. All's well eaten in the end and ever peachy keen. Here's the link to the recipe, even if it's a bit snarkily written.