tag:blogger.com,1999:blog-35701713.post116033057748107122..comments2023-10-20T06:33:00.930-04:00Comments on Gluten-Free Bay: The joy of the soccaUnknownnoreply@blogger.comBlogger18125tag:blogger.com,1999:blog-35701713.post-6249622817485298402011-05-25T19:01:33.265-04:002011-05-25T19:01:33.265-04:00this was great! thanks for the inspiration to do ...this was great! thanks for the inspiration to do this at home, i had no idea it was so easy.<br />i first had a socca right here in new york city at a restaurant called nizza (i think it's at 45th and 9th ave) that has a lot of gluten free options. personally, i think mine was better...Allysonhttps://www.blogger.com/profile/01441183066326544527noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-50544962327168083402011-02-15T12:01:09.101-05:002011-02-15T12:01:09.101-05:00On Book of Yum (how I found your blog btw) she spe...On Book of Yum (how I found your blog btw) she speaks of your soccas with your hummus topping it ... could you direct me to your hummus topping that you use on your soccas? Thanks so much! I too love hummus and cannot wait to make your recipe(s) for it as well as your recipe for soccas!! Thanks!Unknownhttps://www.blogger.com/profile/03504504709915305098noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-55481632792660891852010-05-06T10:18:22.640-04:002010-05-06T10:18:22.640-04:00I love socca! I had it at a french restaurant in ...I love socca! I had it at a french restaurant in Omaha. It was crispy and topped with an alternating layer of fresh mozzerella and tomato and basil down the center and drizzled liberally with olive oil and sea salt. When the tomatoes are fresh in the summer, I make a big batch of batter and eat this every day. I think you could use it in place of a crepe and fill with any number of delicious savory fillings.kamknaussnoreply@blogger.comtag:blogger.com,1999:blog-35701713.post-10891926174564724732008-09-24T21:01:00.000-04:002008-09-24T21:01:00.000-04:00Benjamin - How do you make a socca with all-purpos...Benjamin - How do you make a socca with all-purpose flour? Soccas are by definition made with 100% chickpea flour. Was it more like a pancake? Bean flours aren't great for sweet baked goods but garbanzo flour is amazing for savory goods, like these savory pancakes, or the batter that pakoras (indian fritters) are dipped in. Glad you enjoyed these! Soccas are one of my faves.ByTheBayhttps://www.blogger.com/profile/06670549761665347741noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-8700892165230855412008-09-24T20:51:00.000-04:002008-09-24T20:51:00.000-04:00Totally delicious. I made this with BRM all-purpos...Totally delicious. I made this with BRM all-purpose GF blend, which I bought before finding out that bean flours are generally disdained for baked goods. It turned out great, topped with roasted vegetables (from the superhot oven) and a tiny sprinkle of goat cheese.helphandhttps://www.blogger.com/profile/03684656968926989197noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-17451833682554553762008-05-11T15:51:00.000-04:002008-05-11T15:51:00.000-04:00I just had socca for the first time last night at ...I just had socca for the first time last night at a new little restaurant in Eugene, Oregon, called Ratatouille.<BR/>It was great! They served it with a tomato lavender sauce, unique and delicious! <BR/>Then I googled “socca” and found your post and recipe. Thanks loads.<BR/>~HAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-35701713.post-85748474629295581652007-07-29T17:34:00.000-04:002007-07-29T17:34:00.000-04:00Laura, I've heard this is pretty close to the auth...Laura, I've heard this is pretty close to the authentic recipe. It's close to how the only Socca restaurant I've been to (and the only one I've heard to in the US) made theirs, except I think they didn't include onions or rosemary in theirs. I don't know of any restaurants that serve soccas but if you Google for "socca" I'm sure you can find other variations and maybe even restaurants that have it on their menu. Good luck.ByTheBayhttps://www.blogger.com/profile/06670549761665347741noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-1081695315830853312007-07-29T15:51:00.000-04:002007-07-29T15:51:00.000-04:00Where can we try authentic socca (like how it is p...Where can we try authentic socca (like how it is prepared in Nice) in the US?Laurahttps://www.blogger.com/profile/10525948894219978036noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-39137518971456756292007-07-02T08:03:00.000-04:002007-07-02T08:03:00.000-04:00I just found out I'm allergic to wheat, soy, dairy...I just found out I'm allergic to wheat, soy, dairy, eggs, corn, tomatoes, and peanuts, so I am loving some of the offerings on your blog! My husband and I eat vegetarian normally, and I'm trying to see how it's going to go if we continue that with no soy or dairy products available to us. (And now I have to get tested for tree nuts and other things as well.)<BR/><BR/>Anyway, thanks for the recipes!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35701713.post-5946517405079631592007-04-24T21:10:00.000-04:002007-04-24T21:10:00.000-04:00They are also known as "farinata". Bittman says t...They are also known as "farinata". Bittman says to eat hot, or at least warm, with no additional topping. So easy and delicious!Janet03https://www.blogger.com/profile/00958186007714234854noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-58501277543563757252007-02-05T23:34:00.000-05:002007-02-05T23:34:00.000-05:00Kalyn - Let me know what you think if you try it o...Kalyn - Let me know what you think if you try it out. I love love love soccas! This is an old entry (October) and Socca Oven has since closed, sadly. But I've been making them at home and they're so versatile and easy.ByTheBayhttps://www.blogger.com/profile/06670549761665347741noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-10163780636558668842007-02-05T22:32:00.000-05:002007-02-05T22:32:00.000-05:00Oh my. I must taste this. OK, my stepsister live...Oh my. I must taste this. OK, my stepsister lives right by Berkley!Kalyn Dennyhttps://www.blogger.com/profile/02499065771517548587noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-75631964220691719542006-10-11T19:40:00.000-04:002006-10-11T19:40:00.000-04:00Yeah, I love dosai. Hmm, if dosa is generic for pa...Yeah, I love dosai. Hmm, if dosa is generic for pancake then I guess I could see pudla as a kind of dosa, but when I make pudla, they come out more American-pancake-like in texture and thickness, and dosas are really thin and crispy.<br /><br />Dosai are made with a fermented lentil/rice batter, usually. Pudla are much easier, you can whip em up pretty fast.Unknownhttps://www.blogger.com/profile/05632766069040646445noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-22139805081299094082006-10-11T13:37:00.000-04:002006-10-11T13:37:00.000-04:00Oh wait, apparently pudla are a kind of dosa. The ...Oh wait, apparently pudla are a kind of dosa. The dosas I've had were made with lentil flour.ByTheBayhttps://www.blogger.com/profile/06670549761665347741noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-13312761872433878172006-10-11T13:30:00.000-04:002006-10-11T13:30:00.000-04:00Heather, thank you! How exciting... I will definit...Heather, thank you! How exciting... I will definitely give them a shot. Have you tried dosas?ByTheBayhttps://www.blogger.com/profile/06670549761665347741noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-26723690941102820002006-10-11T13:12:00.000-04:002006-10-11T13:12:00.000-04:00Hey, if you like Indian food, you might want to tr...Hey, if you like Indian food, you might want to try making pudla. They are pancakes made with chickpea flour. If you google, there are various recipes; <a href="http://www.indiacurry.com/appetizers/padlu.htm">here's one</a>. I put tomatoes and green chiles in mine.Unknownhttps://www.blogger.com/profile/05632766069040646445noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-1160454878435027372006-10-10T00:34:00.000-04:002006-10-10T00:34:00.000-04:00It's hard to explain since I'm not an experienced ...It's hard to explain since I'm not an experienced foodie. It is stiffer than a breakfast pancake but not as firm as a pizza crust. The outside is a little crisp but the inside is relatively soft. The pieces are firm enough to be picked up and eaten like a piece of pizza, but the inside of the pancake stays a bit softer... Because of no gluten, no xanthan gum and no egg (i.e. no binders) it crumbles pretty easily. The taste is slightly nutty, slightly garbanzo-y (?!). You can taste the olive oil and the rosemary, too. Try it some time.. It's very quick and easy and mmm mmm good.ByTheBayhttps://www.blogger.com/profile/06670549761665347741noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-1160444834534399112006-10-09T21:47:00.000-04:002006-10-09T21:47:00.000-04:00What's the texture of the dough (once cooked) like...What's the texture of the dough (once cooked) like? Is it crumbly? Is it stiff? And what's the taste like? This is _seriously_ intriguing.Anonymousnoreply@blogger.com