Friday, June 28, 2013

FFWD ~ Socca from Vieux Nice

Socca from Vieux Nice
This weeks recipe for French Fridays was a surprise to me!  I had no idea what to expect or, what it was suppose to look like (a photo would have been nice)!  I also, had no idea how good this would be! I had never heard of Socca.  Last night, before I went to bed, I mixed the batter, planning to make it some time during the day. I read the directions three times, to make sure I knew what I was doing.  After experiencing many a disaster, because I didn’t read the recipe through, I have finally gotten smarter!  At least for this recipe.
Dorie tells us that Socca is a snack food sold by venders in the south of France.  She also says, it makes a nice “nibble” to have with drinks.  For me and my hubby, it was a lovely afternoon snack on the back deck with a glass of ice tea.  We had spent the morning painting a bathroom, and were ready for a break.  All I can say is,  this was unusually delicious! Or, maybe I should say it was unusual and delicious!
Surprisingly good!
The batter is quite easy to mix. A cup of chickpea flour, a cup of cool water, 3½ tablespoons olive oil, 2 teaspoons chopped fresh rosemary, salt and pepper.  Mix all the ingredients together and let set for at least 2 hours or, you can also refrigerate it overnight.
The baking process was a bit different. This is baked in a pizza pan or two cake pans. The consistency of the batter is similar to a crepe batter. About 20 minutes before baking, position your oven rack in the upper third of the oven and place your pan on the rack. Pre-heat your oven to 500º.  When the pan is hot, remove it very carefully from the oven, and add two tablespoons of olive oil, then put the pan back into the oven for a few more minutes.  Then, again, very carefully, pour the batter into the hot oiled pan, trying to make it as even as possible. The oil is very hot and will sizzle when you drop in the batter. Now bake for 5 minutes and then turn on your broiler to brown the top.  Dorie says it should be slightly burned when you take it out.  I could have browned mine a little more, but it was wonderful just the way it was.  This was an unexpected keeper!  Not only did I enjoy it, but so did Bill!!  He never stops surprising me!  Happy Friday everyone!

The recipe can be found here on Google Books.  To see what the others have come up with for French Fridays, check it out here.

 The batter is loose and crepe like
Batter poured into the hot pan
Dorie says it should be slightly burned…I probably could have left mine in a bit longer
This was unusual, but very delicious!!
The flavor of the rosemary was very nice
Join us!!


23 comments:

  1. Glad this was an unexpected win! It looks like this turned out perfectly!

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  2. I love it and will make it with rosemary next. Also I found it needed a bit more time in the oven even though mine was at 500 degrees... still didn't brown that much as Dorie said it would but it tasted fantastic.

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  3. Interesting how you´re the only one that I´ve seen far, that got that blistered top! Love your socca Kathy, so perfect!

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  4. Kathy, yours looks perfect! You even got some nice color on top. Well done, so happy to hear that Bill enjoyed it too.

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  5. Ooo, this looks like a great new idea for an appetiser, delish!

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  6. You got those lovely brown spots! Beautifully done, Kathy!

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  7. Very intriguing indeed, it looks so good!

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  8. Nice char :-)
    Try it with thyme next time (no pun intended) - it totally changes the flavor profile.
    Have a lovely weekend

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  9. What a curious recipe, Kathy. I seem to remember hearing or reading about Socca at some time. I'm sure I have it in my notes somewhere, but who knows:) So glad you both enjoyed it. Sounds just right after a day of painting:)

    Thank you so much for sharing...

    P.S. Kathy, I was just wondering whether you have been getting my Picnic Game emails? My email is acalenda {at} gmail {dot} com.

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  10. Yours came out perfect. The right consistancy everything fantastic. You just used a regular cake pan?

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    1. Diane, I used a 12 ½ inch pan that I use for making pumpkin kibbeh. A Lebanese dish that I make in the fall. It’s about the same size as a pizza pan.

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  11. I don't have a broiler, so mine isn't browned on top. However, yours looks very good with its crispy brown bits.

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  12. So glad you AND Bill enjoyed it!! I've never cooked with chickpea flour - it looks delicious
    Mary x

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  13. How interesting! I'm glad you enjoyed;-)
    I will have to look for the flour and follow your directions-this really looks delicious :-)

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  14. I love socca too! This is so delicious and beautifully made, Kathy.

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  15. I've only made socca once before but i really loved it! The hint of chickpea flavor makes it so tasty.

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  16. Your presentation of socca is perfect and makes me want to devour it :D

    Cheers
    CCU

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  17. I'm with you completely, Kathy. This recipe was filled with surprise, delight, ease, etc. We loved it here too. Hope you having a great weekend!

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  18. It shouldn't be a surprise for you Kathy...since all the Dorie challenge recipes you make turn out so perfect and delicious! Love this unusual flat bread to even snack on, by itself:)

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  19. Kathy, your Socca looks perfect, what a wonderful presentation - glad that you enjoyed this intriguing recipe as well! I really enjoyed the addition of rosemary to the Socca too - nice appetizer!

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  20. i had never even heard of that, sounds interesting!!

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  21. I liked these more than I thought. A new food to enjoy. Lovely pics.

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  22. I'm glad you enjoyed this. Socca has always been a bit too dry for me :)

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