The Goods (Recipe) - Basic Panelle (Chickpea Polenta) w/ Chimichurri Sauce

Basic Panelle with Chimichurri Sauce

Yotam Ottolenghi's new book, Plenty More, features unique vegetable focused dishes (though not usually allergen-free).  While flipping through the book this weekend, I noticed a few interesting dishes that featured polenta - a cornmeal based dish (i.e. not on my diet).  After a quick internet search I found a traditionally Sicilian dish called Panelle, which made in the exact same fashion as polenta but with chickpea flour.  After some experimentation, I am quite the fan.  The Panelle itself is relatively neutral in taste, but the crispy exterior and creamy interior combined with a sauce of your choice makes this dish an absolute star.

 2 c. Chickpea Flour
4 c. Chicken Stock (or water)
1 tsp. Salt
1/2 c. Extra Virgin Olive Oil

Chimichurri Sauce (optional)

(1) Combine stock, salt, and extra virgin olive oil in a sauce pan.  Whisk to combine.

(2) Place sauce pan over medium to medium low heat.  Gradually whisk in chickpea flour.  Continually whisk until mixture thickens to the point where it just about comes away from the side of the pan, 20 - 30 minutes.  Note: if you don't cook (and continually stir) for this long, the finished product will be much more difficult to fry.

Cooled Panelle

(3)  Turn off heat.  Pour thickened mixture into an oiled 9" x 13" pan and allow to cool for anywhere between 1 hour and 3 days in the refrigerator.

 (4) Once cooled heat some more olive oil in a pan over medium heat.  slice the Panelle into squares and fry on both sides until golden brown.

The Goods (Recipe) - Grilled Flank Steak w/ Chimichurri Sauce

This dish is in homage to a dish that Ingrid and I had on a visit to Eugene, Oregon a number of years ago.  This was one of our first experiences at a farm to table restaurant (Adam's Sustainable Table - no longer open) and we were blown away by the simple but incredibly flavorful approach to food.  Ingrid and I prefer grass-fed beef - as it is higher in Omega 3 fatty acids than corn-fed beef and comparable cuts are usually much more tender.    

1 Flank Steak (though any steak will
do)
Salt
Pepper

Chimichurri Sauce (click here for the recipe)

(1) Start your grill.  Though more labor intensive, I prefer a charcoal grill as it imparts a little more flavor.

(2) Season both sides of the flank steak with salt and pepper.

(3) Grill steak until done to your preference.  I prefer medium rare, though truth be told I'll eat steak at any level of doneness.

The Goods (Recipe) - Chimichurri Sauce

A few years ago, Ingrid and I were looking for recipes for parsley - an herb that is given generously at certain times of the year as part of our weekly community sustained agricultlure (CSA) produce box.  One of our favorite recipes from that research is chimichurri, a classically South American green sauce put on grilled meat.  Our version is as follows:

1 c. chopped parsley
3 tbls. red wine vinegar
1 tbls. capers
1 tbls. extra virgin olive oil (optional)
salt
pepper




(1) Combine all ingredients a blender, food processor, or other device capable of rough chopping.  Salt and pepper is to taste - remember that capers come pre-salted, so you shouldn't need a lot.  I like a fair amount of texture in my chimichurri and tend to leave it fairly rough.