Chickpea Frites - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Chickpea Frites (/showthread.php?tid=61023) |
Chickpea Frites - cjs - 07-27-2008 Oh these are good little goodies!!! Will do this again. Chickpea Fries NOTES : Park Kitchen . Portland, OR At this excellent little restaurant, Scott Dolich (a Food & Wine Magazine Best New Chef 2004) serves these crisp-outside-tender-inside jumbo fries with homemade pumpkin ketchup, but they're also wonderful on their own. He spikes the fries with sambal oelek, a bright red Southeast Asian chile sauce available at Asian markets. 2 tablespoons extra-virgin olive oil 1 small onion -- minced 4 garlic cloves -- minced 1 teaspoon minced fresh rosemary 5 1/2 teaspoons sambal oelek 4 cups water 2 cups chickpea flour Kosher salt Vegetable oil -- for frying All-purpose flour -- for dusting Lightly oil a 9-by-13-inch baking pan. Heat the olive oil in a large saucepan. Add the onion, garlic and rosemary and cook over moderate heat until the onion is very tender, 6 minutes. Stir in the sambal oelek. Add the water and bring to a boil. Slowly whisk in the chickpea flour until smooth. Reduce the heat to low and whisk until very thick, about 6 minutes. Season with salt. Spread evenly in the oiled baking pan and press plastic wrap on the surface. Refrigerate until firm, at least 4 hours. In a large pot, heat 2 inches of oil to 350°. Cut the chickpea mixture into 4-by-3/4-inch fries and pat dry with paper towels. Lightly dust the fries with flour. Fry in batches until golden, 8 minutes. Drain on paper towels, season with salt and serve. S(Internet Address): "http://www.foodandwine.com/recipes/chickpea-fries-cocktails-2007" - - - - - - - - - - - - - - - - - - - For those who don't like real spicy, you might want to cut back on the sambal oelek the first time and then go from there. I used the entire amount called for and they are spicy! But, with the sweetness of the ketchup, really good spicy! I didn't make pumpkin ketchup, but I'm thinking of looking for a recipe and doing that. Today, I'm going to try 'oven frying' them and see if that works.... Re: Chickpea Frites - Mare749 - 07-27-2008 My goodness, Jean, you do come up with the most amazing new dishes to try! This sounds a bit strange for our tastes, but definately interesting enough to try. Do you think the asian market would have the chick-pea flour? Re: Chickpea Frites - cjs - 07-27-2008 Most larger supermarkets should have it, Maryann. The brand that is most common, I think, is Bob's Red Mill, Stone Ground Garbanzo Bean Flour. New Dishes to try? Remember Maryann, I'm old, so I have to hurry and try everything I can! Re: Chickpea Frites - cjs - 07-29-2008 Here's a follow up - on the chickpea fries. After I cut up into fry size, I froze 12 pcs., wrapped up and refrigerated the rest of the pieces and left for 2 days. Last night (after the two days) I put a few on the grill leftover from frying and they were just as good as fresh. But, the rest have not been 'fried' yet, so I can use them to bake. This morning (3rd day), I put some olive oil on a baking sheet (just a little), rolled the pcs to slightly coat. Baked at 375 F. for 10 min., turned them and continued baking for another 7 minutes. At 375 they browned nicely and they are great!! So, no more frying them! I'll try the ones I froze in the next couple of days. Sharon, are you & Bob doing the gluten free thing? If so, these are gluten free - and the flour can be used to thicken soups, sauces or gravies. This is a great product! Re: Chickpea Frites - labradors - 07-29-2008 Jean, The garbanzo flour is not available at all, here, but there is not problem getting the garbanzos, themselves. Do you think buzzing the garbanzos in a food processor for a while would work (don't have a mill)? Thanks. Re: Chickpea Frites - Gourmet_Mom - 07-29-2008 Didn't you guys do a chickpea pattie or something a while back? This is very confusing. I have never liked these things, but it sounds like it would be a healthy alternative to fries. I KNOW I couldn't get chickpea flour unless online, but like labs, I could get the beans. I suppose the water would have to be adjusted....HMMM? Something to think about. Re: Chickpea Frites - labradors - 07-29-2008 Daphne, Maybe it depends upon how you've had them. When used as the base for Hummus or Falafel, they are quite good, and these fries sound rather intriguing. Re: Chickpea Frites - Gourmet_Mom - 07-29-2008 I've only had hummus once, but liked it. (If memory serves, there was hummus in my appy at that Charlotte restro we visited a while back.) MANY years ago, I tried them (whole and probably straight out of a can) on a salad at a Pizza Hut and didn't like the texture at all! I think it's that experience that has turned me off. I think I may need to try my hand at some hummus before doing this. I just checked...it was Chickpea Patties and Chickpea Cutlets that were the talk of the boards a while back. I knew there were chickpeas in here somewhere...LOL! Anyway, I had just assumed this was just a spin-off of that conversation. I will need to explore this further. I'll start with the hummus and go from there. Anybody got a REALLY good basic recipe? Nothing too exotic from the spice aisle. Re: Chickpea Frites - labradors - 07-29-2008 Hummus INGREDIENTS:
Enjoy! Re: Chickpea Frites - cjs - 07-30-2008 I'm thinking you need the flour for the fries - I guess it might be worth playing with. Daphne, I think you might be surprised at the flours a large market carries. would be worth calling them. |