This picture is less than satisfactory, but I was hungry.
Mark Bittman wrote this recipe for this week’s Dining section of the NY Times. It sounded really good and we have chickpea flour in the pantry. He must have intended it to be a small serving course, as he said “4 or more servings.” We ate it all as our main dinner dish along with a salad of baby greens from our garden.
He also directed you to make the pancakes one at a time. I didn’t like that idea and used two pans and made them both at the same time. He nonchalantly says to flip them over after 3 minutes. Holy crap, he didn’t say how hard that could be. I managed it by sliding them one by one onto a plate, inverting the pan and flipping it over – I’m sure you know the technique.
Tortillitas with shrimp
1/2 cup chickpea flour
1/2 cup white flour
1/2 teaspoon baking powder
Salt and freshly ground black pepper
1/3 cup chopped onion or scallions
Up to 1 cup raw shrimp, chopped, or scallops or other shellfish or fish
2 to 3 tablespoons chopped chives, parsley, thyme or cilantro
Olive oil.
1. In a bowl, combine flours and baking powder with salt and pepper. Add a little more than a cup of water and stir to combine; consistency should resemble pancake batter (if batter is too thick, add more water, a little at a time). Stir in the onions, chopped seafood and herbs.
2. Put a large nonstick skillet over medium-high heat and film its bottom generously with olive oil. When oil is hot, pour in half the batter until it fills center of pan; spread gently with a spoon to form a large pancake.
3. Cook about 3 minutes, or until pancake is set around edges; flip pancake and continue cooking for another 3 minutes, then flip it again and cook for another 30 seconds or so, until it is crisp on outside but still moist inside. Remove from pan and serve immediately, while remaining batter cooks.
Yield: 2 servings.
Mark Bittman wrote this recipe for this week’s Dining section of the NY Times. It sounded really good and we have chickpea flour in the pantry. He must have intended it to be a small serving course, as he said “4 or more servings.” We ate it all as our main dinner dish along with a salad of baby greens from our garden.
He also directed you to make the pancakes one at a time. I didn’t like that idea and used two pans and made them both at the same time. He nonchalantly says to flip them over after 3 minutes. Holy crap, he didn’t say how hard that could be. I managed it by sliding them one by one onto a plate, inverting the pan and flipping it over – I’m sure you know the technique.
Tortillitas with shrimp
1/2 cup chickpea flour
1/2 cup white flour
1/2 teaspoon baking powder
Salt and freshly ground black pepper
1/3 cup chopped onion or scallions
Up to 1 cup raw shrimp, chopped, or scallops or other shellfish or fish
2 to 3 tablespoons chopped chives, parsley, thyme or cilantro
Olive oil.
1. In a bowl, combine flours and baking powder with salt and pepper. Add a little more than a cup of water and stir to combine; consistency should resemble pancake batter (if batter is too thick, add more water, a little at a time). Stir in the onions, chopped seafood and herbs.
2. Put a large nonstick skillet over medium-high heat and film its bottom generously with olive oil. When oil is hot, pour in half the batter until it fills center of pan; spread gently with a spoon to form a large pancake.
3. Cook about 3 minutes, or until pancake is set around edges; flip pancake and continue cooking for another 3 minutes, then flip it again and cook for another 30 seconds or so, until it is crisp on outside but still moist inside. Remove from pan and serve immediately, while remaining batter cooks.
Yield: 2 servings.
1 comment:
I have Mark Bittman's How to Cook Everything cookbook. I think I use it more as a reference then an actual cook book, though. The recipe sounds great! Do you think I could substitute regular flour for the chickpea flour?
Post a Comment