Book of Yum

Melt butter or margarine in cast iron pan and toss apple pieces into pan and saute for one or two minutes. Add your cranberries, and stir. Add seasonings, brown sugar and agave and heat for two more minutes, stirring occasionally. Add vanilla. Mix cornstarch and water together completely and then add to pan. Let thicken and remove from pan.

Preheat oven to 375 degrees.

Take half of chebe dough and roll out between a gallon size cut open ziploc bag with the sides cut out or one large piece of wax paper, folded over so you are rolling on the wax paper and not the bare dough. Cut out squares of dough and put filling on one side of the dough. Fold over dough to cover filling and make a triangle. Use fork to crimp edges together. If you want cut one larger piece of dough into a circle, place filling, and fold edges of dough over to create a galette. Don’t cover all of the filling for the galette.

Spray cookie sheet with butter flavored cooking spray and place turnovers on the sheet. Baste them with egg wash and sprinkle lightly with sugar if desired. Cut air holes into the tops of the turnovers. Bake for 25-30 minutes or until golden brown.

Melt butter in a cast iron pan on medium heat and then add your thinly sliced onions, letting them slowly caramelize. This may take as long as 20 minutes. When they are golden brown, remove them from the heat and reserve.

Make the below socca recipe with diced onions, fresh rosemary or dried rosemary (a generous amount), and extra diced sundried tomatoes mixed into the crust if desired. Sometimes the first socca is fragile, so you can use it for snacking. When the first sturdy socca has spent 9 minutes in the oven, take the socca out. The edges should be brown and lifting from the edges of the pan. Top with a thin layer of goat cheese, onion, apple, feta, sun dried tomatoes, and pecans (listed in order) . Put back in the oven for three minutes. Be careful not to let it burn. Remove from oven, let cool, eat, and make a second socca. If there is more socca batter, enjoy then plain once you have run out of toppings. Yummy!

Mix bean flour with salt, whisk in warm water and olive oil. Let the
batter sit for at least 30 minutes, then add diced
onion, freshly ground pepper to taste and seasonings (minced rosemary OR marjoram and cumin ETC). Whisk one more time.

Dribble a small amount of olive oil in hot cast iron pan and spread
around to cover using basting brush. Pour about half the batter in
pan. Swirl the pan so the “Crepe” covers the entire surface of the
pan. Make sure it’s not too thick- the thinner the better! Place cast
iron pan back in oven for 12-15 minutes and edges are crisp but not
burnt. Remove from oven, separate crepe from pan with a metal spatula (so it’s easy to remove later), baste top lightly with olive oil and place any toppings you’d like to have heated- place under broiler for about 3 minutes, watching closely to make sure it doesn’t burn.

Cut into triangles with a pizza cutter and enjoy. If toppings make it
messy, fold over the triangle to eat. Yum! I’d give it a 10/10, it was
that good. DH gave it a 7/10, saying it was good for a socca. (Soccas
aren’t totally his thing).

Example of toppings:
I basted the socca with olive oil and put some kale on top and
broiled it until the kale wilted. Then I took it out of the oven and
topped it with homemade hummus, sliced black olives, and chopped
organic tomatoes. Totally yummy. For the second one I added pine nuts
and fresh basil. Next time I’ll try it with basil or sundried tomato
pesto….

Or, you could do a traditional “pizza” with veggies, meat, and even
cheese. Basically, the sky is the limit.