Period: 1200s Italy Sources: Chickpea Flour on Wikipedia, A Tuscan Foodie in America

1 ½ cup chickpea flour 2 ½ cup water 6 Tbsp olive oil 1 tsp salt 1 tsp pepper

Stir together the chickpea flour and water. Put in a covered container and let sit for 2-6 hours. It will start out very lumpy, but as it sits, the lumps will absorb water and dissolve.

Preheat oven to 450° F. Coat a 9”×13” baking pan with 2 Tbsp olive oil.

Stir the batter and mix in the salt and pepper. Pour the batter into the pan. Fold 4 Tbsp olive oil into the batter.

Bake for 15 minutes, then broil the top for 5 minutes.

#dairyfree #garbanzoflour #glutenfree #historical #oliveoil #pepper #salt #side #vegan

3 ½ cups flour 6 Tbsp butter 3 Tbsp honey 1 cup grapes, halved 2 eggs 5 tsp baking powder 1 cup milk

Preheat oven to 425° F.

Put the flour into a large bowl and add the butter and honey. Mix with a pastry cutter to create a breadcrumb-like mixture. Gently stir in the grape halves. Add the eggs and baking powder and use a wooden spoon to turn the mixture gently. Add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough.

Sprinkle flour onto a clean counter. Put the soft dough onto the floured counter and sprinkle some flour on top. Chaff the dough by folding the dough in half, then turn the dough 90 degrees and repeat. Do this a few times until you’ve formed a smooth dough. Sprinkle more flour onto the work surface and on top of the dough if necessary. Roll the dough out to about 1” thick.

Use a cookie cutter to cut out scones. Place them on a baking tray lined with baking parchment paper. Leftover dough can be rolled again for more scones. Just don't work the dough too much. Let the scones rest for a few minutes. You can glaze the top with egg, milk, or sugar, or leave them plain.

Bake for 15 minutes, or until the scones are risen and golden-brown.

#bakingpowder #butter #egg #grape #honey #milk #scone #side #snack #vegetarian #wheatflour

2 cups whole wheat flour 1 Tbsp baking powder 1 tsp salt ½ cup butter ½ cup buttermilk 2 eggs

Preheat oven to 425° F.

Stir together the flour, baking powder, and salt.

Beat together the milk and 1 ½ eggs (or 1 extra large egg). (Start with 1 egg and the milk, then beat the second egg separately and add half of it to the milk.)

Roughly cut the butter into the flour mix, leaving some largish chunks of butter. Stir in the milk mixture until just mixed.

Gently knead the dough on a floured surface until it holds together. Gently shape into a large, flat rectangle. Fold the rectangle into thirds (like folding a letter) and gently press down. Cut into 8 equal pieces, or however many biscuits you want. You can leave them in this shape, or gently reshape them by tucking the edges.

Place on a baking sheet that is greased, or lined with parchment. Use the remaining beaten egg to glaze the tops. Sprinkle seasonings on top if desired. Bake for 15-20 minutes.

#bakingpowder #biscuit #butter #buttermilk #egg #salt #side #vegetarian #wheatflour

1 batch of pie crust dough ¾ cup carrot, grated 2 Tbsp oil 1 ½ cup potato, chopped small 1 clove garlic 1 cup mushrooms, chopped small 2 Tbsp fresh parsley leaves ½ tsp salt ½ tsp pepper

Chill the pie dough until ready to use.

Cook the potato and garlic with the oil, over medium-low heat until the potatoes are softened (they don't have to be completely cooked). Add the mushrooms and cook for a few more minutes, until the mushrooms are soft. Remove from heat. Add the carrots, parsley, salt, and pepper.

Preheat oven to 400° F.

Divide pie dough into 4 equal pieces and roll each into a circle. Spoon a quarter of the filling onto each circle. Fold over the dough and press the edges together. Make a couple of steam vents on the top and place them on a baking sheet. Bake 20-25 minutes, until golden brown.

#carrot #garlic #mushroom #oil #parsley #pepper #potato #salt #side #snack #vegetarian

Makes 4 pasties.

1 batch of pie crust dough ½ cup onion, chopped small 2 Tbsp oil 1 ¾ cup potato, chopped small 1 clove garlic 1 cup mushrooms, chopped small 2 Tbsp fresh parsley leaves salt and pepper

Chill the pie dough until ready to use.

Fry the onion in the oil over medium heat for 5 minutes, then add the potato and garlic. Cook over medium-low heat until the potatoes are softened. Add the mushrooms and cook for a few more minutes, until the mushrooms are soft. Remove from heat. Add the parsley, salt, and pepper.

Preheat oven to 400° F.

Divide pie dough into 4 equal pieces and roll each into a circle. Spoon a quarter of the filling on to each circle. Fold over the pastry and press edges together. Make a couple of small holes in each pasty and place them on a baking sheet.

Bake for 20-25 minutes, until golden brown.

#garlic #mushroom #oil #onion #parsley #pepper #pie #potato #salt #side #snack #vegetarian

¾ cup cold buttermilk ¼ cup jam or jelly 1 egg 2 cups flour 1 tsp baking powder ½ tsp salt ¼ cup butter spiced sugar

Preheat oven to 375° F.

Combine flour, baking powder, and salt, in a large bowl, stirring with a whisk. Cut in butter until the mixture resembles coarse meal. Add milk, jam, and egg, stirring just until moist.

Place dough onto a floured surface and knead lightly until the dough is all together. Place on a baking sheet that is either greased, or lined with parchment. Form dough into an approximately ¾” thick, 9” circle. Cut dough into wedges all the way through.

Sprinkle spiced sugar on top. Bake until golden and firm in the middle, 20-30 minutes. Serve warm.

#bakingpowder #butter #buttermilk #egg #jam #salt #scone #side #snack #sugar #vegetarian #wheatflour

6 avocados 2 limes 1 tsp salt ½ cup fresh cilantro, chopped

Peel avocados and remove seed. Juice the limes. Mash together the avocado, lime juice, salt, and cilantro.

#avocado #cilantro #condiment #dairyfree #glutenfree #limejuice #salt #side #vegan

1 ½ cup milk 1 ½ cup half-and-half 1 tsp garlic, minced 1 tsp hotroot pepper 1 tsp salt 1 lb carrots 1 lb turnips 1 cup grated cheese 1 Tbsp fennel leaves 1 cup flour 4 Tbsp butter

Preheat the oven to 375° F and butter a 9”×13” baking pan.

In a medium bowl, combine the milk, half-and-half, garlic, hotroot pepper, and salt.

Cut the carrots and turnips into thin slices, no more than 1/8” thick. Put half the slices in the baking pan, then pour over half the milk mixture. Sprinkle ½ cup of cheese over it. Layer the remaining vegetable slices on top and pour over the remaining milk mixture. Cover with foil and bake for 25 minutes.

Mix together the flour and fennel. Cut in the butter until it is crumbly and there are no more chunks of butter. Stir in the cheese.

Remove dish from oven. Sprinkle on the topping and bake again, uncovered, for 20-25 minutes, until the topping is golden brown.

#butter #carrot #casserole #cheese #fennel #garlic #halfandhalf #hotroot #milk #salt #side #turnip #vegetarian #wheatflour

1 lb cabbage (about ½ head) 1 lb fennel bulb (about 2 bulbs) 1 Tbsp butter ½ cup onion, thinly sliced 2 cloves garlic, minced 1 tsp dried thyme leaves, or 1 Tbsp fresh ½ tsp hotroot pepper (or to taste) ¼ cup vegetable stock 1 Tbsp vinegar 1 cup 2% milk, half-and-half, or cream ¼ cup corn meal ½ tsp salt

Preheat the oven to 375° F.

Chop the cabbage and fennel bulbs into thin slices.

In a large pot, melt the butter over medium-low heat. Add the onion, cabbage, and fennel, and cook, stirring, for 5 minutes. Add the rest of the ingredients, and cook for another 5 minutes.

Pour into a 9”×13” baking pan, cover with foil, and bake for 30 minutes.

Use leftover cabbage and fennel bake to make pasties.

Take pie crust dough, roll into small circles, and fill each one with cabbage and fennel bake. Fold each circle in half and pinch the edges closed. Bake them at 350° F for 20-30 minutes.

#butter #cabbage #casserole #cornmeal #fennel #garlic #glutenfree #halfandhalf #hotroot #milk #onion #salt #side #soupstock #thyme #vegetarian #vinegar

Apples: cut into smallish pieces. Cheese: choose sharp cheese, like goat cheese or sharp cheddar. Cut into small pieces, smaller than the apple pieces, or crumble. You want about half the amount of the apple. Drizzle of honey: I used about 1 Tbls. per apple in the salad. Sprinkling of herbs: choose mild, sweetish herbs, like fennel seed or leaves, poppy seed, lavender buds, or mint.

#apple #cheese #fennel #glutenfree #honey #lavender #mint #poppyseed #salad #side #vegetarian