Panisse rocks. I'm going to go make a fresh batch in a minute, but it is the thing that is making the switch to gluten-free baking easier, oddly enough. It is a great way to get used to the nutty flavor of garbanzo bean flour, which is a major ingredient in some of the gluten-free flour blends I'm using.
A few weeks ago, our local paper ran a recipe from a local restaurateur for panisse. Everyone's heard of Alice Waters' Berkeley restaurant, Chez Panisse, but few know that panisse is a dish made from chickpea (or garbanzo) flour.
4 cups water
1-1/2 cups chickpea flour
1-1/2 teaspoons salt
6 tablespoons olive oil
Boil water, and with a long-handled whisk blend in the chickpea flour. Add the salt and cook on medium-low heat, stirring often so the mixture doesn't burn (do watch your hands and face -- I keep the mixture covered and use a silicone oven mitt to stir this to keep from getting burned by any spatters). Cook about 4-5 minutes until the mixture is thick (like polenta or oatmeal). Stir in three tablespoons of the olive oil. Pour and spread the cooked mixture into an square pan (8- or 9-inch), oiled with one tablespoon of the olive oil, and put a sheet of plastic wrap on the surface so a skin does not form. Refrigerate for a minimum of four hours or overnight. Cut into cubes and toss with the remaining two tablespoons of olive oil. Fry on the stovetop or bake at 400 degrees F. for 20-25 minutes, stirring occasionally to brown and crisp the panisse cubes evenly.
I haven't gotten as far as making a sauce for dipping the panisse cubes, but I will; so far I've just enjoyed them as a side dish with a main and vegetable. They are so delicious -- and they feel so much better for us than french fries!
-rk
A few weeks ago, our local paper ran a recipe from a local restaurateur for panisse. Everyone's heard of Alice Waters' Berkeley restaurant, Chez Panisse, but few know that panisse is a dish made from chickpea (or garbanzo) flour.
4 cups water
1-1/2 cups chickpea flour
1-1/2 teaspoons salt
6 tablespoons olive oil
Boil water, and with a long-handled whisk blend in the chickpea flour. Add the salt and cook on medium-low heat, stirring often so the mixture doesn't burn (do watch your hands and face -- I keep the mixture covered and use a silicone oven mitt to stir this to keep from getting burned by any spatters). Cook about 4-5 minutes until the mixture is thick (like polenta or oatmeal). Stir in three tablespoons of the olive oil. Pour and spread the cooked mixture into an square pan (8- or 9-inch), oiled with one tablespoon of the olive oil, and put a sheet of plastic wrap on the surface so a skin does not form. Refrigerate for a minimum of four hours or overnight. Cut into cubes and toss with the remaining two tablespoons of olive oil. Fry on the stovetop or bake at 400 degrees F. for 20-25 minutes, stirring occasionally to brown and crisp the panisse cubes evenly.
I haven't gotten as far as making a sauce for dipping the panisse cubes, but I will; so far I've just enjoyed them as a side dish with a main and vegetable. They are so delicious -- and they feel so much better for us than french fries!
-rk
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