madhur jaffrey came through for me!

[abilouise]

Ever since Eowyn & I went to france 2 years ago (almost exactly! wow...) I have been craving socca, which I had assumed was not possible to make sans brick oven, and that included some elusive mediterranean ingredient not available to me. I was wrong! I found the recipe to make it! And the esoteric piece of cooking equipment necessary (12-inch oven-proof skillet) is in my house, currently covered with delicious socca crumbs. Madhur Jaffrey's World Vegetarian, page 40, thank you, from the bottom of my socca-licious heart!

Comments

[mjw.livejournal.com]

I think I have that cookbook. I'm not good about cooking, so the only recipe I've tried from it is the baigan bartha, but that was worth the price of admission...


mjw

[abilouise.livejournal.com]

Yeah. Now I really want the cookbook, even though she's usually a little bit fussy for my taste (sift? whatEVAR!) but now that I'm usually sufficiently good at translating what needs to be done from what anal-retentive cooks think need to be done, I love her stuff. But I'm probably not gonna buy the book because my cookbook collection is already pretty hefty on the "giant exhaustive tome" side (i.e, Vegetarian Cooking for Everyone, 1963 Settlement Cookbook, Jake's grandmothers JoC, Laurel's Kitchen, etc.) and I need to seriously pare down my collection at the next book swap I attend or something. While I'm in Jersey the last week of June, can I gift you my copy of "Biker Billy Cooks With Fire"? I felt bad taking it out of the state, and I never use it.

[mjw.livejournal.com]

I'd be happy to take it, but I'm leaving on Saturday and won't be back until July 7 or so. However, if you're going to be in town during business hours, you can leave it in my mailbox in Green Hall. (I say business hours because they tend to lock up the building in evenings and on weekends during the summer.) Alternatively, for extra comedy value, just leave it with the secretaries and tell them to give it to me when I get back. That'd be at least a little bit hilarious.


mjw

socca?

[cos]

I may never have heard of this food 'til reading this post.
(or it has another name)

Re: socca?

[abilouise.livejournal.com]

Imagine a thin, mushy-in-the-middle, crispy on the edges crepey thing made out of chickpea flour, water, salt and olive oil. That's basically it.

[mistergoat.livejournal.com]

You and Eo went to France? is this a different Eowyn?

[gigglefest.livejournal.com]

in the "yeah, Berkeley is like that" category: there's an upscale food court with a socca stand. I got one with lamb and eggplant recently... mmm. should go back there.

[abilouise.livejournal.com]

yes. sorry. that's a usernamem eowyn.

[(Anonymous)]

How come Berkeley can be like that but Cambridge isn't? It's SO not fair...

[skaad.livejournal.com]

Oh, I keep meaning to go over there. But it's so very far away (I'm lazy and I live in SF). One of these days....

[lakmiseiru.livejournal.com]

*drool* I remember socca so fondly... now I should try it!