Award-winning chef Charles Wekselbaum has written an entry-level guide to the dry-curing process for those who want to try it at home. In Cured (Sterling Epicure, 2016) which was inspired by flavors from Asia to Italy, you can learn the basics of curing salami, prosciutto, salmon, tuna, or even vegan options including cucumber and figs. Construct your own drying and fermentation chamber, arrange a charcuterie board, and learn some delicious drink pairings for the finished product.
You can purchase this book from the Mother Earth Living store: Cured.
Farinata, as this crispy flatbread is also known, is made with chickpea flour and water as its base. You can add salt and spices for flavor. It is deceptively simple and incredibly versatile. This dish is a variation on “bagels and lox,” one of the great contributions of Jewish delis to the global food landscape.
Chickpea Flatbread with Lox, Mustard, and Dill
• 1/2 cup (118 ml) chickpea flour
• Pinch salt
• 1/2 cup (118 ml) water
• 2 tablespoons (30 ml) olive oil (enough to comfortably fry in)
• A thin coating of whole-grain mustard for the flatbread
• 6 slices of lox
• 1/4 cup (59 ml) capers
• 1/4 red onion, diced
• Dill sprigs (for garnish)
8" (20 cm) cast-iron skillet or nonstick pan
1. Slowly incorporate the dry ingredients into the wet ingredients by adding chickpea flour and salt into the water and olive oil, stirring well, making sure there are no lumps. The batter should be slightly thick, about the consistency of tomato juice.
2. Pour a layer of batter into a hot, well-oiled, cast-iron skillet or a nonstick pan, using just enough to cover the whole surface of the pan.
3. Making sure the flatbread is not sticking to the pan, let it cook until the side of the pancake touching the pan is golden brown and crispy.
4. Once it’s golden brown and crispy, flip the flatbread and let it cook on the other side until that’s also golden brown and crispy.
5. Serve warm. Spread mustard on the flatbread, and top with the lox, capers, onions, and dill sprigs. Cut into 4 wedges and serve.
Pair with an unoaked crisp white, such as Chardonnay or Chenin Blanc, or a sparkling wine, such as Cava, Cremant, or Prosecco.
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Reprinted with permission from Cured © 2016 by Charles Wekselbaum, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Sterling Publishing. Buy this book from our store: Cured.