Socca or Farinata, Celery Salad with Dates, Almonds, and Parmesan, and Wacky Cake with Cocoa-Coffee Glaze
A dinner party right in this moment in time looks very different than it did just two months ago. Yet we’re celebrating 110 episodes because of all you, dear listeners. Doing this podcast has always been a joy and sharing it, especially now, is a light for us. In order to properly celebrate we do have a cake! But no eggs, milk, or butter that sometimes is in short supply. We also have a light, pantry friendly chickpea flour pancake that can be dressed up for dinner or eaten in one hand watching TV. Plus, we’re finally putting Betsy’s celery salad in the spotlight. Trust us, you don’t want to wait as long as Kate did to make it. Whether you’re home or out doing the essential work we all need, thank you for listening. We’ll keep celebrating together as long as you’ll have us!
Traditionally, you make this chickpea pancake over an open fire in a copper pan. To Kate’s dismay, neither of those is readily available in a standard kitchen. Instead, make this in the oven and broiler for a toasty pancake that is a delicious simple meal.
- Top with olive tapenade, sharp cheese, or go sweet with a little butter or honey.
- Don’t overcook, you do want it a bit creamy in the middle. Take it out when the edges are brown and, if broiling, just a bit toasted on top.
- Heat up any leftovers in a skillet ala grilled cheese. Thank us later.
What more can we say than this salad has gone into regular rotation at both our our houses? Extra crunchy with celery and toasted nuts, some salty bits from parmesan cheese, and a bit of sweet from chopped dates. A brilliant way to use a pretty standard vegetable, all with ingredients that keep awhile in the pantry and fridge.
- Betsy has made this with all sorts of nuts, including toasted walnuts and even the leftover smoked almonds from another recipe. All worked well.
- No dates? Raisins or craisins would work well here. Maybe even chopped apricots.
Between Easter and sheltering in place, eggs have been tricky to come by in our grocery store. Making a cake without eggs could be difficult but not to worry. This recipe is egg and dairy free. A cocoa-coffee glaze dresses it right up for a dinner party worthy (or potluck when we have them again) dessert.
- The coffee taste is fairly strong in the glaze as written. Skip and thin with either milk or water (to be completely vegan) if you or little ones don’t care for the taste.
- If the glaze is made with water or non-dairy milk, this is a completely vegan recipe.
- Kate halved the recipe and made the cake in an 8 inch square pan. Worked like a treat.
From the Smorgasbord:
Our favorites from the last ten episodes:
Beesan Cheela or Tomato Omelette: Episode 102