Text 30299, 112 rader
Skriven 2012-10-10 22:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Real Chicken
====================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> A feedlot that nauseates when driving by it at 60 mph is a feedlot too
 JW> big.

 DD> True dat. And people who want to start a mega-feeder
 DD> operation...

should be stopped! 

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Grilled Flatbread Salad Provencal
Categories: French, Quickbreads, Beans, Salads
  Servings: 4

           GRILLED VEGETABLES:
      1    Fresh fennel bulb, greens
    removed, sliced cross-wise
    approx  1/3" thick
      1    Red Bell Pepper, slice into
    strips for grilling
      1    Zucchini, sliced diagonally,
    1/3    -inch thick
      1 lg Vidalia onion, sliced 1/3"
    thick
    Olive Oil, Kosher Salt,
    Fresh ground black pepper,
    Herbes de Provence
           BALSAMIC VINAIGRETTE:
      1 TB Dijon Mustard
    Herbes de Provence (ground)
    1/2 ts Kosher Salt
    black pepper
    1/4 c  Balsamic Vinegar
    3/4 c  Extra Virgin Olive Oil
           SOCCA:
      1 c  Chickpea flour
      1 c  plus 1 Tablespoon water
  1 1/2 TB Extra Virgin Olive Oil
      1 ts ground Dried Rosemary
      1 ts Kosher salt
           GARNISH INGREDIENTS:
           Additional extra virgin
           olive oil and sea salt for
    finishing
    Mesclun greens
    Green Olives (marinated in
    Lemon and garlic, pitted,
    sliced into quarters)
    Crumbled feta (approx 1-2 T
    per salad); you may
    substitute crumbled goat
    cheese
    several sprigs Fresh Parsley
    (coarse chop)

MAKE THE GRILLED VEGETABLES: Lightly coat vegetables in olive oil,
salt, pepper, pinch of Herbes de Provence (rub between fingers when
sprinkling on vegetables.) Preheat gas grill on high, scrape grates
clean. Lower heat to medium/medium high; mark both sides of all
vegetables (fennel will require additional cook time); remove
grilled vegetables to rest on late. You can grill the veggies in
advance and reheat them before serving.

MAKE THE BALSAMIC VINAIGRETTE: To a large mixing bowl or squirt
bottle, add mustard, Herbes de Provence, salt, pepper, and vinegar;
whisk, or cap and shake. Slowly pour in the olive oil, whisk or cap
and shake. Taste, adjust flavors as needed/add more olive oil or
salt as needed.

MAKE THE SOCCA: Combine chickpea flour, water, salt, rosemary, and
olive oil in blender; blend on medium 1-2 minutes. Adjust
consistency to slightly thinner than crepe batter by adding small
amounts of water as needed. Let batter rest in blender pitcher at
least 2 hours at room temperature; pulse to recombine batter right
before cooking.

Heat a cast iron pan on high heat on a gas grill side-burner
(outside). Coat pan with a thin layer of olive oil, oil will be
smoking, pour enough batter into pan to coat bottom with a layer
slightly thicker than that for a crepe, swirl to coat.

Cook the Socca to firm and beginning to blister around edges; exact
time will depend on your level of heat, approximately 3-6 minutes.
Flip Socca, drizzle with extra virgin olive oil, sprinkle with sea
salt (recommended Maldon); grill for another minute. Slide Socca
onto serving plate; cook remaining Socca, stack them, cover with
loose foil tent.

PLATING THE GRILLED FLATBREAD SALAD PROVENCAL: Add one socca to a
plate, top the socca with a small bed of mesclun, top with grilled
vegetables, garnish with olive slices, 1-2 T feta, vinaigrette, and
parsley. Serve with chilled rose wine.

http://nyc.wholefoodsmarketcooking.com

From: Portlandpuppy To: The International Table list

MMMMM-------------------------------------------------


Cheers

YK Jim


... I pick Romney to have a beer with; he doesn't drink, more for me!

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