We move in one week and our apartment looks untouched. Not a single item has been packed and I’m surprisingly not stressed about it one bit. When we left California a little over a year ago to move here to Colorado we sold any and everything that wasn’t essential to our everyday living (and then some). Craigslist and I were very close buds. Since moving here we’ve acquired very little. Only a few essentials (like a couch and kitchen table) have made it into our home, but we have kept the superfluous items at bay. Knowing this wasn’t our forever home, we never really “nested” – which is making our move back to California pretty easy. I’m slightly embarrassed to say there is still a tower of boxes in our living room corner we have never unpacked (if that isn’t a sign we didn’t want to stay, I don’t know what is) so we are about a quarter of the way there, packing-wise **wink wink**. The biggest addition to our loot has been dishes and kitchen things, having started this blog here after arriving. We may have shown up with only two bowls and plates a piece. Needless to say I’ve added to that collection a bit, and am only slightly nervous about transporting them all in one piece (tips are welcome here).
Therefore, packing won’t begin until a few days before we move next week, and all the fancy breakfasts and lunches will continue for now. I had ordered a bag of sprouted chickpea flour a month or so back, anticipating the exciting release of Lindsey’s cookbook (more on that next week!), but not knowing what it’s immediate purpose would be. While staring at the bag, the only dish I could think of was socca. So there I was, whipping up this recipe for Scott one Saturday morning for breakfast, and I knew from the first batch that it was intended for sharing with you here – skillet potatoes and creamy honey mustard sauce and all. Read more below on this stellar recipe, as well as about the gorgeous new stainless steel cookware set by Wolf Gourmet that I have been cooking with – plus a special giveaway! Aint life grand.
Ps. I’ll be highlighting asparagus in a 20 minute live show today over on my new NOM channel, and sharing a special recipe using this yummy spring vegetable if you’d like to tune in!
ABOUT THE COOKWARE
After witnessing the amazing power and quality of a handful of Wolf Gourmet appliances during the events at the blog awards last year, I knew their cookware was going to be equally top notch. I have to say this is some of my favorite stainless steel cookware I’ve used yet. With an aluminum core covered in 7-ply layers of aluminum and a non-reactive stainless steel exterior that not only making up the bottom of the pans – but extend up all of the sides too – this cookware heats and cooks so evenly you’ll be tossing the old pots and pans out the window before you can say pancakes. Beveled walls reduce sticking, and flared rims make for easy pouring. The handles are super comfy too. These pans are crafted with intentionality, and you can feel it with each use. Here I use the 8.5 inch skillet to make the socca, which you can see if you skip down below the recipe to my little gif. Plus there you’ll find the details on how you can enter to win your favorite piece from the set! Its available on their site as well as at Bloomingdales.
ABOUT THE RECIPE
This recipe stemmed from the desire to use my new bag of chickpea flour, and Scott’s love for potatoes with breakfast. Of course this makes a bang-er-ang lunch or light dinner, too, but don’t count it out for breakfast when you are craving something savory. Socca is a simple chickpea flour based flatbread that cooks under the broiler. Here I add skillet potatoes to the mix, and top it with a honey mustard spring greens salad that has chunks of avocado. This sauce alone, if nothing else, is something you need to make. Sweetened with maple instead of honey, and made creamy with cashew butter, this honey mustard is next level. Turmeric and whole grain mustard give it tang with a hint of citrus, and the garlic and vinegar give it an extra depth of flavor. Don’t be turned off by the ingredient list, most of the items are chilling in your pantry, and all you have to do is throw them in your blender and watch the magic happen! A jar of this doesn’t last more than two days in our house, and I love it pairing with sweet spring greens and creamy avocado. Make this salad on its own, or pair it with a savory socca. The whole dish comes together within minutes and will keep you happily filled for hours.
SKILLET POTATO SOCCA W/ HONEY MUSTARD SPRING GREENS
Makes 2 servings.
skillet potato socca
1 cup yukon potato, small dice
2/3 cup chickpea flour
2/3 cup filtered water
1 tablespoon quality EVOO (plus more for cooking the potato)
1/4 teaspoon fine sea salt
few dashes of black pepper
honey mustard dressing
1/4 cup pure cashew butter
1/4 cup grainy mustard
1/4 cup plain, unsweetened almond milk
1 large garlic clove
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup
2 tablespoons cold pressed flax oil (or EVOO)
1/4 teaspoon ground turmeric
1/4 teaspoon fine sea salt
few dashes of black pepper
Combine the ingredients for the dressing in a blender and blend until smooth and creamy. Transfer to an airtight jar and set aside (or refrigerate) until ready to use. Will keep for up to one week.
For the socca, mix the chickpea flour and water in a small mixing bowl. Add the water in 1/3 cup increments while whisking to avoid clumping. While whisking, drizzle in the tablespoon of olive oil until creamy. Cover and set aside on the counter to “set” for 30 minutes to an hour.
When ready to make the socca, turn the broiler on to preheat (find out where your broiler is here) and heat an 8.5 inch skillet over medium/low heat on the stove. Add 1 tablespoon of EVOO or coconut oil to the pan, and add the diced potato. Toss the potato to coat in the oil, and sprinkle with the salt and pepper. Let cook until the potato is nice and browned (about 8 minutes) giving it a toss halfway through to evenly cook. When the potato is finished cooking, leave the skillet on the stovetop and turn the heat down to low. Evenly distribute the potato pieces around the pan and pour the chickpea batter into the skillet to fully coat the bottom. Let cook on the stovetop until the edges begin to pull away slightly and firm up (about 3 to 4 minutes), then take the pan off of the heat and transfer to a rack about 6 inches below the preheated broiler. Let cook under the broiler for exactly 3 minutes, then remove (using a towel or hot pads – the handle will be piping hot). Using a spatula, slice the socca into quarters, and slide two pieces onto each plate.
Toss a few handfuls of spring greens and pea shoots with a few tablespoons of the honey mustard dressing in a large mixing bowl. Remove the skin and pit from one large avocado and dice. Toss into the salad and divide between the two plates on top of the socca. Enjoy right away while the socca is still warm.
WOLF GOURMET GIVEAWAY >>
Win your favorite piece from Wolf Gourmet’s stainless steel cookware set by popping over to check it out here and letting me know in the comments below which piece you’d love most! Enter by next Wednesday, April 7th, for a chance to win. Open to U.S. residents only.