P. 1
Late-Summer Treat

Late-Summer Treat

|Views: 1|Likes:
Published by Nestor Lopez
Late-Summer Treat
Late-Summer Treat

More info:

Published by: Nestor Lopez on Feb 01, 2013
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as RTF, PDF, TXT or read online from Scribd
See more
See less

02/01/2013

pdf

text

original

Late-Summer Treat

Heirloom Tomato with Late Summer Melon, Organic Feta and Warm Chickpea Crepe
Serves: 4 6 each mixed medium heirloom tomato cut into wedges 2 cups watermelon cubed 1/2 cup organic feta cheese crumbled 2 tbsp black olive
0100090000034c00000003001c00000000000400000003010600050000000c0246024602070000 00fc020000000000000000040000002d01000008000000fa020000000000000000000004000000 2d0101001c000000fb020c00090000000000900100000000000202024d532053616e7320536572 6966000a0023008a0100000000ffffffff14cc2700040000002d010200030000000000paste

1/4 cup aged sherry vinegar 3/4 cup extra virgin olive oil 1/2 bunch mint leaves picked 1 cup chickpea crepe batter (recipe follows) Coarse sea salt Fresh ground black pepper Chickpea Crepe 1/2 cup chickpea flour 1/2 cup water 1 tsp curry powder 1 tbsp olive oil 1 pinch kosher salt 1/4 cup olive oil for cooking crepes Prepare the Crepes: 1) Mix curry powder into 1 tbsp olive oil. 2) Whisk chickpea flour and water very well until no lumps are visible the batter should be loose roughly half as thick as traditional pancake batter if batter appears to thick adjust with more water. 3) Add the curry oil and season with salt. 4) Let batter rest refrigerated for 1 hour up to overnight. 5) Pre-heat a small non stick pan over medium heat. Add a small amount of olive oil (just enough to lightly coat the bottom of the pan. 6) Slow add the batter tilting the pan so as just to coat the pan with batter. 7) Cook 1 minute per side. Repeat until all batter is used. Reserve warm Prepare the Dish:

1) Whisk together the olive paste, sherry vinegar, and extra virgin olive oil. 2) Season with salt and black pepper. 3) Divide the tomatoes and watermelon evenly onto four plates. 4) Lightly dress the plates with the olive vinaigrette. 5) Tear the mint into small pieces and sprinkle onto the tomato/melon salad. 6) Finish the salad with the crumbled feta and serve with the warm chick pea crepes.

You're Reading a Free Preview

Download
scribd
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->