Killing Frost Approacheth

And the guy with the scythe was at it in the garden.  Anyone want some parsley? 

This evening for dinner we had a lot of greens (hauled from the garden), squash (ditto) and one of my favorite dishes.  I don’t normally gush about much of what I make; it’s usually fine and sometimes delicious.  But every once in awhile something tastes seriously awesome, and tonight’s dinner was.  That’s because I made Mark Bittman’s Chickpea Flatbread in a slightly deeper dish, which makes it more quiche-like.  

Here is how to make it, which is not a secret as he published it in the NY Times years ago:

1 cup Besan (chickpea flour), 1 tsp. salt.  Whisk with 1 1/2 cups water and set aside for awhile (not that long). 

Meanwhile, chop some onions.  Heat the oven to 450F.  Place the onions in a cast-iron pan (I just used a tart pan) with oil and herbs (don’t skimp on the oil – use a few tablespoons).  Heat the onion/oil/herbs in the oven until you really smell them.  Then pour in the besan mixture and bake 40 minutes or so.  I baked this longer because I had some add-ins – peppers and tomatoes.  This is so easy to make, and so scrumptious! 

And tonight it’s going to be very cold!!!

About these ads
This entry was posted in Uncategorized. Bookmark the permalink.

2 Responses to Killing Frost Approacheth

  1. Kailah says:

    Papa certainly LOOKS cold in that pic! though he does have a beer. And yeah that’s a lot of parsley!! Personally I never know what to do with more than a tiny amount of parsley so I’d be at a total loss. Here the heat has begun to turn on intermittantly, which is SO NICE

  2. cookeasyvegan says:

    I’m very fond of chickpea flat bread and quiche. I just wish I had my big cast iron pan here ’cause it would be perfect for this dish.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s