Where does the time go? I’ve been sitting on numerous recipes that I’ve been dying to share and yet it seems this week I didn’t have a spare moment to post. It was a busy week though, and Monday was my birthday so I’ve spent my free time over the past few days celebrating. Monday was also Canada day so to all my fellow Canadian friends and readers I hope you had a good holiday and enjoyed yourself!
So anyway, back to those recipes. Well, the whole reason I posted my Classic Hummus recipe last week, was because I was planning to post this socca recipe the day after! But time got away from me and now I’m posting it a week late, though better late then never right?
Now, the last time I posted about Socca was last December, and I had fully intended to post more Socca recipes because it really is a new favorite food of mine and I make it quite often. Though it seems to always work out that I tend to make socca when I have limited time - which means my camera is never at the ready and so I wolf the food down without snapping any pics. This time however I was preparing a socca recipe with the full intention of posting about it because one of my absolute favorite things is back in season GARLIC SCAPES! As soon as I saw them at the market I knew I would have to use them to make Socca, it seemed to me to be the perfect marriage of two amazing things. I’m sure you recall my love of Garlic Scapes, and if you haven’t tried them yet I strongly encourage you to go out and buy some. If you don’t know what to do with them you can always try these recipes Mighty Green Pasta with Garlic Scapes and Creamy Lemon Dill Sauce , Garlic Scape Soup, Garlic Scape and Collard Green Pizza or make this socca!
So since Socca are French, I decided that for this particular recipe I wanted to use some French flavor pairings like Herbs de Provence, and Dijon Mustard, with a lot of greens and a nice bean spread. After some careful consideration I thought a simple classic hummus would taste fantastic spread over socca, and so that’s how this recipe was born. It’s an interesting amalgamation of flavors and somehow they all work beautifully together. Try it and See, I think you’ll be just as happy as we were with the finished result.
Garlic Scape Socca with Hummus and Steamed Greens in Balsamic Dijon Vinaigrette
8 Garlic Scapes sliced
1/4 red onion diced
3 Tbsp Capers
1 ½ C chickpea flour
1 ½ C water
1 Tbsp Olive Oil
1 Tbsp Herbs de Provence
½ tsp Smoked Paprika
½ tsp White Pepper
Sea Salt to taste
1 Bunch Kale
1 Bunch Arugula
2 ½ Tbsp Balsamic Vinegar
2 Tbsp Dijon Mustard
1 ½ Tbsp Maple Syrup
1 Recipe Classic Hummus or Hummus of your choice
For the Socca -
- Preheat the Oven to 425'F
- Mix all of the dry ingredients together in a bowl. Make a well in the center and add the water and stir to combine into a smooth batter. Add the sliced garlic scapes, red onion, and capers. Stir to combine.
- Lightly oil a cast iron skillet, then heat it over medium high heat. When the skillet is hot, pour in the batter and let it cook for 1 minute.
- Remove the skillet from the heat, and place it into the preheated oven. Cook for 20 minutes or until the socca is dry and pulling away slightly from the edges. Let the Socca cool for ten minutes then slice into quarters or eighths.
For the Greens -
- Fill a medium sized pot with an inch or two of water. Fit with a steamer basket and place the greens inside. Steam lightly for 3-5 minutes until the greens are wilted but the kale still has a bit of texture. Transfer mixture to a bowl.
- Combine the Balsamic Vinegar, Dijon Mustard, and Maple Syrup in a bowl. Whisk until smooth then pour over the steamed greens.
- Spread a generous amount of humus on each slice of Socca, and top with a generous amount of the steamed greens/ Then enjoy.
- Alternately, you can spread the humus over the socca, and eat the steamed greens on the side as a salad. It’s up to you, but it all tastes great mixed together!
PS: Apologies for the pictures, I know it's kind of hard to see the socca because I really loaded up my plate with the steamed greens. That's the way it's suppose to be though right?