FOODESSA

baked CHICK PEA and CHEESE pattie cakes

2012-04-23T05:50:00.000-04:00

The versatile, buttery flavoured CHICK PEA holds its own on the legume circuit.

Its delicate, structured consistency complements the adaptability of this 'pulse'.

Although, I almost reached for the Ricotta cheese to create this recipe, I resisted.

Instead, Cottage cheese and aged Cheddar were going to complement the Chick Pea this time.

The additions of capers, Dijon and one of my favourite 'Pindjur' condiments made these patties special.

A small note to my dear friends and loyal readers:

Some of you may have noticed my undesired absence from journaling with Foodessa.

A few of you wrote to me with heartfelt concern. Thank you for caring.

I’m very grateful to have this culinary journey to share with you and will keep doing so.

Life’s twists and turns has swung me in very unexpected directions...leaving more challenges along the way.

I will always try to keep this culinary passion alive and do my best to keep contact with you on this blog.

I truly appreciate your continual interest in what goes on in my heart and in my kitchen.

I'll hopefully be back posting some time in June.

Now, on a happier note...let's move on with today's pattie cake treats :o)

Although, still very largely grown in parts of West Asia, India, and in the Mediterranean...

Canada has also joined the ranks to becoming an important producer of the CHICK PEA.

To be more exact, the Southern areas of the provinces of Alberta and Saskatchewan take the honour.

When I heard this, I did wonder how this could be possible?!?

Like most, I thought chick peas needed sub-tropical weather to thrive.

Well, apparently not so.

Since learning about this, I admit to being both taken by surprise and joyous at once.

I don't remember the last time a bean had brought so much pride and excitement to my kitchen.

Did you know that NOT all chick peas can be called the 'Garbanzo' bean?

Only the very popular 'KABULI' chick pea holds that title.

This larger variety with its cream-coloured coating is somewhat different from...

its smaller sibling 'DESI' with its distinct, dark coloured and thicker seed coating.

Interested in their distinctiveness? Here's a little more.

The familiar Indian curries, as well as the popular Middle Eastern dishes of...

Hummus and Falafel has certainly played a key role in introducing us to this wonderful legume.

However, were you aware of Burmese tofu made from Chick Pea flour?

I sure wasn't. It’s now on my continual curiosity radar.

I could only wonder about a similarity to an Italian solidified polenta-like paste called Panissa.

Although, the light, buttery flavoured 'Kabuli' (Garbanzo bean) usually takes center stage...

the 'Desi' variety also has its fans as well...especially with its higher fibre content.

Used whole, shelled or split, the 'Desi' variety is mainly milled to produce finely grounded flour.

The Gram a.k.a. Besan or Chan flour is used to make a multitude of diverse recipes.

Another Italian specialty of Panelle di ceci is certainly a memorable treat from my travels in Sicily.

All this from one small complex carb chick pea:

* PROTEIN and lots of FIBRE *

* An excellent source of...VITAMIN-B and IRON *

* Maintains an important amount of the FOLATE nutrient *

* Holds its own on a very LOW GLYCEMIC INDEX *

What else?

. The Chick Pea is considered to be the most digestible of the legume family.

. If in need of an egg-replacer...mix equal proportions of water to chick pea flour.

. Finely ground Chick Pea flour along with water and yogurt can be used as a facial exfoliant.

. During the late 1700s, as a substitute for coffee, Germany brewed ground, roasted chickpeas.

***

My usual Chick Pea based preparations have now taken a whole new meaning in my repertoire.

Stuffed pita pocket with Chick Pea patties and complemented with:

marinated 'Oyster' mushrooms, sliced tomatoes, lettuce and a specially prepared yogurt sauce.

Here's my latest creation with the versatile Chick Pea.

baked

CHICK PEA and CHEESE

pattie cakes

makes 18 small patties

Click HERE for a PRINT version of this recipe

INGREDIENTS:

(American / Metric measures)

Part- 1

. 1 (19oz) can (540ml) Chick peas, rinsed, drained

. 2 cups (500g) Cottage cheese*

. 1 large egg

. 3 Tbsp. (45ml) Pindjur** (optional)

. 1 Tbsp. (15ml) Dijon mustard

. 1 Tbsp. (15ml) capers

Part- 2

. 1 tsp. (5ml) each: sea salt and garlic powder

. 1/2 tsp. (2.5ml) each: Marjoram, Sage, Tarragon

. 1/2 cup (50g) aged Cheddar cheese, grated

. 1/2 cup (30g) whole wheat bran cereal, crushed

. 20 pitted olives, sliced

* An excellent alternative to Cottage cheese is to equally replace it with Ricotta Cheese.

** PINDJUR: a Turkish condiment made of a blend of roasted red peppers, eggplants, tomatoes, onions, tomato paste, sunflower oil, vinegar, garlic, spices. It is easily found in all Middle Eastern grocery stores.

PREPARATION:

. In a food processor, add all ingredients from Part-1 and pulsate a few times before continuing to give it a continual processing until smooth.
. Take out this mixture into a bowl and blend in everything from Part-2...except the sliced olives. Once it's well combined, gently add the olives until all seems evenly spread throughout the mix. Cover and refrigerate the mix for as little time as 30 minutes or up until overnight if wanting to prepare this ahead of time.

...Assembly and Baking:

. Pre-heat oven to 375F/190C/Gas5 and position rack on the 2nd level from the bottom. Also prepare a very large baking sheet, lined with parchment paper. Set aside.

. Remove mix from the refrigerator. With a a large ice-cream scoop, measure each portion and pack it densely before extracting onto the baking sheet.

. Once all mounds are evenly placed, press down and lightly flatten patties with the aid of the backside of a wet spoon.
. First, bake patties for 30 minutes. Afterwards, temporarily remove the baking pan from the oven to gently flip over the patties for the rest of the baking process. Continue for another 15 minutes until crispy on the outside, while remaining slightly soft on the inside. Enjoy.

The array of possibilities stemming from the Chick Pea are becoming increasingly appreciated at my table.

With time, the ones which received great reactions, will be shared with you along our culinary journey together.

Looking forward to connecting with you again some time in June. Until then...
flavourful wishes, Foodessa

Here's other related posts that may interest you:

- Cheese Ham CHICK PEA yogurt MUFFIN

- medi Sweet Potato Yogu CHICK PEA Dip Spread

- EDAMAME bean yogurt spread

- Turkish inspired Feta BEAN Dip Delight

Chocolate Caramel Cheese flan cake {aka ChocoFlan cake}

2012-04-04T03:45:00.000-04:00

Trading places. Baking magic transforms two separate desserts into one.

Physics along with Chemistry makes this scrumptious cake flipping unique.

If you're looking to add some Latin flair to your sweets table...look no further.

Adapting this recipe to an already popular 'ChocoFlan' cake...

I loosely modified it as to lighten the texture and taste to suit my palate.

This cake's aesthetic appeal is quite the conversation at dessert time.

The smooth caramel cheese flan complements the moistness of the chocolate cake foundation.

Pecans add the extra crunch needed to harmonize with the smoothness of every bite.

Batters completely separate and trade places while baking.

The flan pushes its way through to the bottom as the heavier cake batter rises to the top.

This wow factor certainly would have gotten my attention in my Science studies.

Did I ever mention how uninterested I was in Chemistry class?

Odd...because, baking is truly a passionate pastime for me.

I can only conclude that if teachers would have connected...
desserts to complex formulas...they would have had a more attentive student ;o)

***

Chocolate Caramel Cheese flan cake

{aka ChocoFlan cake}

The smooth caramel cheese flan complements the moistness of the chocolate cake foundation.

Yield: 10-12 servings

Click HERE for a PRINTER version of this recipe

INGREDIENTS:

(American / Metric measures)

. 1/4 cup (50ml) ‘Dulce de Leche’ caramel

Chocolate Cake: *

. 1/2 cup (125ml) unsalted butter, softened

. 3/4 cup (165g) granulated sugar

. 1 large egg, room temp.

. 1-1/2 cup (220g) all-purpose flour

. 1 tsp. (5ml) baking powder

. 1/2 tsp. (2.5ml) baking soda

. 1/4 tsp. (1.75ml) salt

. 1/4 cup (25g) dutch processed cocoa powder

. 1 cup (250ml) buttermilk

Caramel Flan:

. 1 can -12oz.(370ml) evaporated milk

. 1 can -14 oz.(300ml) sweet, condensed milk

. 4 oz. (125g) cream cheese

. 3 large eggs

. 1 Tbsp. (15ml) pure vanilla extract

Garnish:

. 1/4 cup (50ml) ‘Dulce de Leche’ caramel

. 1/4 cup (30g) pecans, whole

* Tip to speed up the process: A cake mix is perfectly suited for this recipe.

PREPARATION:

Pre-heat the oven to 350F/180C/Gas4

Position the rack in the center of the oven.

10 cup (2.5Litre) -- 9 inch (23cm) Bundt pan

Can also be made in a 9 X 13 inch (23x33cm) pan

. Coat the cake pan a with a little vegetable oil and then add the 1/4 cup (50ml) Dulce de Leche in the bottom. Then, place it in a large roasting pan as it will later bake in a 'bain marie' (water bath). Set aside.

...chocolate CAKE:

. With an electric mixer, beat the softened butter and sugar until creamy and fluffy before adding in the egg.

. In a separate bowl, sift together the dry ingredients.

. Alternate by first adding 1/3 of the flour mixture and then 1/2 the buttermilk into the creamy mixture. Repeat by ending with the flour and keep beating until all is well combined. Do not over-mix.

...caramel FLAN:

. In a blender, combine both milks, cream cheese, eggs amd vanilla. On high speed, blitz for about 30 seconds or until it’s well blended.

...assembly:

. Pour the cake batter and spread it evenly into the bundt pan first. Afterwards, gently ladle the flan cream over top. Cover the pan tightly with an aluminium foil. Pour about 1 inch (2.5cm) of hot tap water around the perimeter of the roasting pan.

. Bake for 55 minutes. Afterwards, remove the cake pan from the water as well as the foil and place it on a rack for about 2 hours.

. To properly unmold: Use a thin, long spatula to lightly loosen the cake from the edges. Place a serving platter over the surface and grasp tightly to the sides of the pan as you quickly invert the cake. Now, gently jiggle it back and forth to loosen the cake further and to ensure that it has been completely removed from the pan.

...decorate and serve:

. Dot with more of the 'Dulce de Leche' caramel and decorate with the pecans.

. This cake can be served at room temperature or my preference would be to refrigerate it overnight. Just remove it from the cold about 30 minutes before serving. Enjoy.

Other than the deliciousness of this cake...

the magic of the batters inversing is what truly makes this cake special.

The only thing I would do differently on my next experiment would be...

to make a French 'Crème Caramel' to replace the cream cheese mix ;o)

Have I managed to excite you about injecting some Latin flair onto your next sweet table?

Flavourful wishes,

Foodessa

Here's other related posts that may be of interest:
- BUTTERSCOTCH pudding WHIP CREAM cake

- cake ELEGANCE and WHIMSY

- Chocolate Berry Peach cheesecake

- Fruit Melody velvety-smooth CHEESECAKE...a Food 101-how to

- TiraMiSù ExtraOrdinario (chilled cake) - (a classic with a unique twist)

- TiraMiSù Galliano LEMON special

Shrimp Mushroom Crepe with Cheese sauce - Bonaire Island inspired

2012-03-27T17:45:00.000-04:00

The sea's underworld and a memorable tiny Island served up this dish interpretation.

The smooth sand, dancing corals and sea life inspired the creation of this open-faced crêpe.

It wasn't too long ago that Hubby and I travelled to the tiny Caribbean Island of Bonaire.

Amongst the natural beauty, its people are what brings the real warmth and character.

Fish and their habitat are appreciated recreationally by diving aficionados worldwide.

I was told this happens to be one of the top five spots in the world to revel in the seas beauty.

Our new friend here tends to agree.

The sea is truly her oyster ;o)

Seafood is however at the forefront and...

imagination runs wild using what's sustainable.

The twists and turns offered by the sea's paradiscal garden...

has prompted this open-face shrimp crêpe.

***

Shrimp Mushroom Crêpe

with Parmesan cheese sauce

serves 2-4 depending on appetite ;o)

yields about 8 x (8 in./20cm) very thin crêpes

Click HERE for PRINTER version

INGREDIENTS:

(American / Metric measures)

Crêpes: (can be made ahead)

. 1 cup (150g) all-purpose flour

. 1 tsp. (5ml) baking powder

. 1/4 tsp. (1.5ml) sea salt

. 2 Tbsp. (20ml) E.V. Olive oil

. 1/2 cup (125ml) milk (low fat+)

. 1/2 cup (125ml) water

. 1 xLarge egg

Shrimp and Mushroom mix:

. 1 Tbsp. E.V. Olive oil

. 2 shallots, thinly sliced

. 1 cup (250ml) mushrooms (Asian 'straw' were used)

. 16 medium raw shrimps

. generous pinch: salt, marjoram, tarragon

Cheese sauce:

. 1 Tbsp. (15ml) unsalted butter

. 2 Tbsp. (30ml) all-purpose flour

. 1 cup (250ml) milk (1%+ fat)

. 1/8 cup (30ml) Sherry or White wine

. 1/2 tsp. (2.5ml) Dijon Mustard

. 1/4 tsp. (1.5ml) ground nutmeg

. 1/4 tsp. (1.5ml) salt

. 1 cup (130g) Parmesan cheese, grated

PREPARATION:

...Crêpes:

. In a blender, place all DRY ingredients first. Then, add all the WET ingredients. Pulsate the mix a few times before swirling it until smooth for no more than a minute. Note: the batter renders a very liquid consistency. Pour the batter into a deep medium bowl. If time permits, it's always better to set this batter aside to let the flour expand.

. Prepare two big side plates to shelter the crêpes as they're all being cooked. This will keep them from drying out.

. Pre-heat a lightly greased non-stick skillet pan at medium heat. Note: depending on your stove's strength...after the first crêpe, you might need to lower the heat very slightly.

. Each crêpe should require about the amount filling a small ladle. If using a bigger ladle, only fill it halfway. Pour and swirl the batter into the skillet with one quick motion from side to side and around. Note: If you've never made crêpes before, a little practice may be had on the first few tries...don't despair.

. When the batter starts showing surface bubbles and it starts lifting slowly from the sides...it will be time to carefully nudge the crêpe from the perimeter and flip it. Cook it mildly (30 seconds) on the reverse side. Take it off the skillet and place it in between the two side dishes. Repeat the process. Set crêpes aside for later use.

...Shrimp and Mushroom mix:

. In a medium skillet, heat the oil on medium-high. Sauté the shallots until translucent and then add the mushrooms to cook until tender. Add the shrimps and seasoning at the very end. Toss and combine for no more than a minute. Afterwards, immediately remove from the heat. Cover and set aside while preparing the cheese sauce.

...Cheese sauce:

. In a medium saucepan, melt the butter on low heat and quickly whisk in the flour to create a 'roux'. A few seconds later when the flour has cooked, temporarily remove the pot away from heat in order to add a very small amount of milk. Whisk until a smooth consistency is reached. This will avoid a lumpy type sauce.

. Place the pot back on the heat and gradually add the rest of the milk to then quickly whisk to fully combine. Raise the heat to medium-high. After a minute or so, add the wine and whisk a little more vigorously. As about another minute passes, you'll notice the sauce starts thickening as it slowly starts raising on the sides. It's ready. Remove it immediately from the heat.

. Afterwards, add the mustard, seasonings and cheese. Stir to combine and set temporarily aside while assembling the rest of the dish's components. Note: whisk the sauce every so often as well.

...Assembly and decoration:

. Roll up four of the crêpes and 'chiffonade' the roll into many slices to create the twirls and curls. Set aside. The remaining crêpes can now be placed on their serving dishes.

. Pour the cheese sauce evenly over top by spreading from the center outwards and leaving an exposed edge. Afterwards, the mix of shrimp and mushrooms can be placed. Finishing off with the decorative crêpe curls. It's now ready to serve immediately. Bon appetit.

While on vacation in the Islands, many elements served to re-energize the creative process in my 'cucina'.

I'm so looking forward to sharing more of what is enjoyed at my table...especially seafood dishes.

Here's hoping that you're all enjoying your kitchen's creative moments as well.

Have an inspirational week everyone.

Ciao for now and flavourful wishes,

Foodessa

Here's more related recipes that may be of interest:

- Salmon - heart healthy Omega-3 recipes

- BASA fish fillet stuffed Pindjur rolls

- Calamari (Squid...cuttlefish) Olive Crimini Tomato Linguini

- FISH cakes CROQUETTES and SAUCES

- FISH stuffed FILLET rolls with goat CHEESE roasted TOMATO

- MUSSELS fennel Sambuca ROQUEFORT

- swanky SCALLOPS on SQUASH web

- SEAFOOD Splurge with ARTICHOKE Salad

- Baked COCONUT Maple Syrup SHRIMP