Roasted Carrot Dip

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If you have followed me for any time, you are most likely aware that I prefer a white bean-based dip over one that is garbanzo bean-based, like hummus. The texture is smoother and creamier, in my humble opinion, because of the different bean.

I also don’t think that tahini is the big deal ingredient that most people think it is. (Sorry Elaine and Yotam.) I love it in some things, not in everything.

So if I want a white bean dip or spread, I reach for my favorite – canned Great Northern beans. Then I decide what I’m going to add to it. Hummus eaters make hummus, with tahini and lemon. Same dip, all the time! I like to change things up.

Recently I came across a Roasted Carrot Hummus dip from My Kitchen Witch, and it caught my attention because carrots are one ingredient I haven’t added to white bean dip!

On this blog there are recipes for white bean dip with fresh rosemary, spices, beets, roasted butternut squash, paprika cream, and pumpkin. This just goes to show what can be done to make spectacular and tasty dips. You don’t always have to make hummus!

I’m not using Debi’s recipe, because hers is a hummus. This recipe is a white bean dip. But those roasted carrots got my attention! Thanks, Debi!

Here’s what I did.

Roasted Carrot White Bean Dip

6 small orange and/or yellow carrots
Olive oil
Salt
Pepper
2 cans Great Northern beans, drained
1-2 cloves garlic
1/2 – 1 teaspoon ground cumin
Salt, to taste
Olive oil
Aleppo pepper, optional

Preheat the oven to 400 degrees F.
Scrub the carrots, if necessary, trim the ends, and dry off on a paper towel.

Place the carrots, cut into uniform pieces if necessary, in a jelly roll pan, or baking dish. Drizzle with olive oil and season lightly with salt and pepper.

Roast until the carrots are caramelized but also tender. Sometimes I turn off the oven after the caramelization shows, to let veggies cook all the way through; you don’t want any burnt bits on tender carrots.

Remove the pan from the oven and let cool.

Meanwhile, place the drained white beans in a food processor jar.

Add the cooled carrots, garlic, cumin, and salt. Pulse as much as you can, then slowly add olive oil until there are no pieces of carrot or garlic any longer, and the dip is creamy.

If you like the carrot bits in your dip, process the garlic first, then add the carrots.

Serve immediately with pita bread, pita crisps, crackers, or bread.

You can see in the photo above how creamy and “pourable” this white bean dip is. And it doesn’t thicken and get mealy like garbanzo bean-based dips do.

I sprinkled Aleppo pepper on top of the dip, and for extra color, served it with blue corn chips.

Before I could even wash dishes, my husband had finished the dip! That’s his thumb in the photo.

verdict: Obviously my somewhat picky husband loved this dip, but I concur that it’s outstanding! The carrots add a subtle sweetness.

Note: I’ve never found that Hummus or white bean dips keep in the refrigerator. The garlic gets an off taste from oxidation, I presume, and it never tastes as good as when it’s just made. I recommend only making what you plan on eating on the same day.

Socca

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When I travel, I like to try local specialties. It’s just part of the fun of eating and drinking in other countries. But learning about different foods and experiencing them is also a huge part of becoming a better cook.

I’ve had haggis in Scotland (a bit bland), banana beer in Rwanda (terrible), conch in the Cayman Islands (incredible.) Two foods I’ve refused to try were Casu Marzu in Corsica, a cheese covered in live maggots, and red-sauced, still-moving snails in Spain.

I’ll probably never eat fried spiders, grilled grasshoppers, and definitely not barbecued guinea pigs. So I guess I’m not the most adventurous when in comes to experiencing local food, but I do my best.

In the fall of 2015, my husband and I traveled to France, to begin a magical two-week road trip. Our guide was the incomparable Stéphane Gabart, from the blog My French Heaven. This was my third time visiting him. He knows and loves France, and he has great passion for French food and wine. He’s a professional chef, photographer, he’s really funny, and best of all, he’s my friend.

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On this trip we traveled throughout Provence, stopping in quaint villages. Stéphane planned lunch in Castelnaudary, just so we could experience authentic cassoulet. And when we reached le Côte d’Azur, we enjoyed traditional bouillabaise in Cassis. In Avignon, I ordered pieds paquets, or veal toes, after treating myself to snails (the kind that are not alive).

Before leaving Nice to return home, I wanted to try a local specialty socca. I must have seen it in a cookbook, but had no idea what to expect. I expected socca to look more like cornbread, but it was more crêpe-like.

What makes socca different is that it’s made with garbanzo bean flour and not wheat flour.

The restaurant where we lunched in vieux Nice is at the left of the plaza.

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At our final lunch together, I ordered socca with a Salade Niçoise and this is what it looked like.

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Just for fun, I thought I should recreate socca at home. I am using a recipe from the blog Foodie Underground, written by Anna Brones.

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Mine don’t look quite the same as what I had in Nice, but they were good!

Here’s what I did.

Socca
Makes 8 – 6″ in diameter

1 1/4 cups water
1/4 cup olive oil
1 cup garbanzo bean/chick pea flour
1 teaspoon Herbes de Provence
1/2 teaspoon salt

This is the garbanzo bean flour I used for the socca.

Combine all of the ingredients in a medium bowl and whisk well.

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At this point, the batter is watery. Cover with a dish towel and put the bowl in the refrigerator for one hour minimum. The batter will thicken, but still be a “thin” batter.

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Lightly oil a large round flat skillet. I used my Le Creuset crêpe pan that came with a little wooden tool. I’ve never used it for crêpes, just flatbreads!

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Turn the heat to high. When the oil is smoking, gently pour a scant 1/3 cup of the batter onto the skillet, much as you would a crêpe.
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The high heat really grabs the batter. You can see little holes forming around the edges.
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Wait just until the middle of the socca has firmed up, then flip it over. To best assist with flipping the socca, I used a giant spatula that I usually only use for moving pastry. It’s really thin.

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Flip over and cook for just about 30 seconds. This one got a little too browned on the first side.

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While still warm, I folded the socca into quarters. My French socca were definitely more pliable than these.

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To serve with the socca, I put together a green salad with some fun goodies.

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The vinaigrette is a creamy lemon and parsley.

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The socca were fantastic. I really loved the flavor of the Herbes de Provence.

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Other recipes for socca list cumin or rosemary.

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I’ve also seen recipes for socca that are thicker and cooked in the oven, served in wedges. I’m definitely going to experiment more because there is obviously more than one way to make socca. Plus, there are Ligurian recipes for the Italian version, called farinata, which makes sense since Liguria is so close to Nice.

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Notice the lacy look of my socca.
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The taste is really lovely, and there was no bitterness from the garbanzo bean flour. Their look is so-so, but I’d definitely make these unique pancakes again!

If you’re interested, check out highlights of our trip here Je Ne Regrette Rien.

Spiced Beef Salad

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Recently I was perusing my Casa Moro cookbook, written by Sam and Samuel Clark, bookmarking recipes for future use. This one photograph just jumped out at me.


It was a photo of Spiced Beef Salad with Fenugreek and Hummus. I think it’s the first time I’ve seen a salad recipe that wasn’t based on grains, vegetables, greens, legumes or even bread.

It’s basically grilled spiced beef served over hummus.

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I knew it was something I’d make for a casual lunch, served with flatbread.

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And it was wonderful.

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Spiced Beef Salad with Fenugreek and Hummus

1 400 g sirloin steak, approximately 2.5 cm thick
Olive oil
Sea salt and black pepper
3/4 teaspoon fenugreek seeds
1 1/2 teaspoon nigella seeds
2 teaspoons coriander seeds
1/2 teaspoon sweet paprika
1/4 teaspoon Turkish chili flakes
1 quantity hummus
1 large handful fresh flat-leaf parsley leaves
Drizzle of extra virgin olive oil
1 teaspoon nigella seeds
8-12 pickled chilies, optional
Flatbread

Season the piece of beef with salt and pepper. I used flank steak and put it in the sous vide for 48 hours at 135 degrees Fahrenheit


Mix all of the marinade ingredients together and grind.

Add 1 teaspoon salt and a little black pepper to the marinade, which I would refer to as a dry rub.
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After removing the beef from the bag and patting it dry with paper towels, cover the beef with the dry rub.
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Leave to marinate for a good hour or two.

Set a griddle pan over high heat, with a little oil, until it begins to smoke. Grill the beef to medium-rare. Because I had sous vided’d the flank steak, I only needed to brown the meat on both sides; this was accomplished within one minute.
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Set on a cutting board to rest.

To assemble, spread the hummus on a plate or pasta bowl. Slice the steak, and place the slices over the hummus.


Then scatter the parsley leaves all over. (I had to use curly parsley – my local store didn’t have Italian.)

Finish with a drizzle of olive oil, and a sprinkling of nigella seeds.
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I used a spicy hot olive oil instead, just for some heat, and omitted the pickled chile peppers.
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Serve with warmed flatbread.
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I decided to also add some goat cheese and fresh cherry tomatoes.
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This salad was a feast! And one I will definitely make again.
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