Monday, 16 May 2011
Pretty please, with a cherry on top.
I like it when fruit attacks my dinner. Also, I bought a cherry pitter on a recent trip to Cambridge. I kid you not. There was a cafe. The coffee was excellent. And for some completely unfathomable and wonderful reason, they had little cherry pitters for sale. While killing time waiting for my train to London, I had one coffee and bought one cherry pitter and was very pleased with life in general (though that could have also had a lot to do with the fun science and bright sunshine and the fact that I was headed to a roller derby game in London).
Cumin-basil socca-like-thing (chickpea flour, flax meal, salt, toasted cumin seeds, dried basil, water). I like to preheat my cast iron pan in the oven, then take it out, melt a tiny bit of coconut oil in it, and then pour the batter in and put it back in the oven. It makes a lovely crust on the bottom. I call this a socca-like-thing because it's not nearly as fried as actual socca. It's more like the love child of socca and chickpea pizza crust.
The socca is simply topped with rainbow chard wilted in white wine, then liberally sprinkled with cracked black pepper and then festooned with pitted cherries. The sauce is reduced balsamic vinegar into which I've melted some unsweetened chocolate.
So easy. So good. And... first cherries of the year!
Dancing along to: Ray Spoon. Fun and yum, just like this dinner.