The first time I tasted roasted chickpeas was at a friend’s house. She was so excited about them and quite frankly so was I….until I took a bite. The chickpea was all mealy and soft in the center. It was a total let down and I can’t think of any word to describe it except for….bleh.
I tried not to make a face, but when I didn’t eat anymore of them, well I guess that sent its own message. Is that not the worst when someone is really excited about something they made and it’s just bad?
Here’s the thing, with every recipe there’s a trick. When it comes to roasting chickpeas, it’s all about making sure they are hard like a nut before removing them from the oven. Sure a couple of them won’t be perfect but most of them should. This will require turning the pan and/or moving the chickpeas around on the baking sheet. You’ll also want to taste them before you pull them out just to make sure.
The final texture will be crunchy like a peanut. You’ll know when you bite into the right one. And they are such a great alternative for people who have nut allergies.
I love putting these in trail mix for my boys (I have one with a nut allergy) and even serving them at a cocktail party as a little munchie. Everyone loves them.
One of the most classic dishes of French cuisine is coq au vin, that famous stew of rooster braised in red Burgundy wine. Really it does not have to be made from rooster, capon or chicken are just as much called
for in traditional recipes. The practice of stewing meat in wine is
very much ancient. Coq au vin traces its history back to Roman times
when France was a part of Gaul, which combined most of western Europe.
This dish doesn't rely on one type of wine. It can be made with any
wine, and regions throughout France do make it with their local wines.
The two best-known versions are made with Pinot Noir or Riesling.
I don’t drink, I don’t smoke, I am not addicting to shopping, but I do confess to overindulging when it comes to chocolate. I have always loved chocolate and I pretty much need it everyday. I do admit to being addicted and it isn’t an addiction I care to break.
Am I the only weirdo who wakes up and immediately starts thinking of
granola? I mean there are so many drool worthy foods out there to wrap
my brain around but I rise from slumber contemplating granola. Lame I
know.
It would be great if I had the time to make "real" focaccia bread, unfortunately my life is just too crammed with a million other activities at the moment. However, this simplistic version of the classic Italian peasant bread comes together in an instant.