My favorite meal in the summer is any meal that involves a lot of different little dishes. A mezze or tapas type of situation. It’s sort of funny that this makes me think of summer, because in the summertime we like to eat outside. If you do the math, you’ll see that this means that we carry lots of little dishes out the kitchen door, down a small path, down a step, and onto the outside table. It’s worth it, though! I swear it is! It was crazy warm last week, so we ate outside, and I’ve already started in with the summer meals.
Let me tell you about this one. I like to make a kind of crepe, a kind of green, a kind of sauce, a kind of salad, and a kind of potato, and have them all together. However…although we’ve had exactly this kind of meal before, we’ve never had anything quite like this!! I made crepes with semolina flour and roasted red peppers. Delicious! Not thin and elegant, exactly, but very satisfying! I made broccoli rabe sauteed with chickpeas and grape tomatoes. Lovely! And I made thinly sliced roasted potatoes seasoned with sage and Spanish smoked paprika. Finished with a simple salad of baby spinach and baby arugula dressed with with olive oil and balsamic, salt and pepper.
I’m going to post Dead Prez’ Happiness at this point. I should probably save it for later in the summer, but I need it now. So here we go…
3/4 cup semolina flour
1/4 cup regular flour
1/2 cup roasted red peppers
1 t salt
1 t rosemary
1 t basil
3 T olive oil
1/2-1 cup water
In your blender combine everything with 1/2 cup water. Blend it till it’s nice and smooth. You might need to add more water. You want it to be like thick pancake batter. Leave it in the blender to sit while you prepare everything else.
5 or 6 medium sized potatoes
salt & pepper
Slice the potato in half lengthwise. Slice that half in half lengthwise. Cut it into 1/4 inch slices, widthwise. Coat with a few tablespoons olive oil, a bit of smoked paprika and a pinch of sage. Spread on a baking sheet and cook at (preheated) 425 for about half an hour to 40 minutes, till they’re dark and browned and crispy. Turn them every once in a while to make sure they don’t stick to the sheet, and to make sure they get crispy all over.
3 T olive oil
1 fat clove garlic, minced
1 t (or to taste) red pepper flakes
1 cup chickpeas, rinsed and drained
1 bunch broccoli rabe, washed and stems peeled or trimmed
1 cup grape tomatoes, cut into halves of thirds
1 T butter
1 T balsamic
salt and plenty of freshly ground pepper
In a medium sized soup pot, bring some salted water to a boil. Drop the broccoli rabe in, and bring back to a boil. Cook for five minutes, till it’s bright green but wilted. Drain. Cool, Chop.
In a large skillet over medium heat, warm the olive oil. Add the garlic and red pepper. Add the broccoli rabe and tomatoes. Cook for a few minutes till everything is hot through, and the tomatoes start to wilt. Add the balsamic and butter, and season with salt and pepper. Transfer to a serving bowl.
TO MAKE THE CREPES
Heat a skillet till it’s quite hot. Melt a little butter on, and put about 1/2 cup of batter on with a ladle. Use the back of the ladle, in a circular motion from the center outwards, to spread the batter to be about 1/4 inch thick. Cook till it’s browned on one side, then flip and cook till it’s starting to brown on the other.
Grate about 2 cups of mozzarella into a bowl.
Serve the crepes, broccoli rabe, potatoes, and a lightly dressed salad, and let people arrange it any way they like. And that’s it!