Yvette Van Boven’s books are some of my very favorite. This post features the first of her Home Made cookbook series and her recipe for Flatbread with Chickpeas and Sage and Pizza Bianca!
No doubt we have some amazing cookbooks that emerge from the States, but when I find one that has been translated from a foreign language into English I can’t help but think – now, this must be good!
There are so many possibilities. Maybe the author will give me a peak into his or her culture. Perhaps I’ll learn about a new ingredient. Maybe I’ll be pleasantly surprised by a combination of two foods I’m used to, but have never put together before.
Home Made by Amsterdam-based, Aan de Amstel co-owner, Yvette Van Boven, turns all these possibilities into realities. A hefty-book that will need ample space on your shelf, it is full of do-it-yourself creations.
In this book, Mingling with your standard layout of recipes for main courses, appetizers and desserts are fun, whimsically illustrated how-to methods for making things like cheese, terrines and liqueurs. Not only does the book itself brighten my day, the photography is unique and captivating. Dark shadows and interesting shots make the food that much more appealing.
While sifting through the Home Made cookbook and encountering must-try recipes such as Oeuf Cocotte, Potted Shrimp, Hot Cucumber Soup with Deep-Fried Parsley and Date & Lemon Ricotta Cake, I found one that I couldn’t pass up for this post – Flatbread with Chickpeas and Sage. So simple, yet so exciting! This was followed up by – Pizza Bianca – a delicious way to use up these tasty breads.
The flatbreads contain the chickpeas and the dough cooks up into a light and tender bread. The flavor of the sage is strong and to be honest makes me think a little of Thanksgiving. Speaking of which, these little flatbreads would be a wonderful replacement for a traditional (read: boring) roll at the family table this year.
Outstanding all on their own, they get even better when made into the mini-pizzas. Appetizer, snack, meal? Perhaps all three? I’ve been eating them all week for lunch and get a bit excited every time 12:00 rolls around knowing they are waiting in my lunch box.
I used unbleached, all-purpose flour and chickpeas I had previously cooked from dried. I’m not familiar with the tallegio cheese in the recipe and really didn’t have the time to go on the hunt to find it here so I got creative with some that I had on hand. A combination of French Brie, parmesan and white cheddar was delicious.
Flatbread with Chickpeas and Sage
From the Home Made cookbook. Reprinted with permission from Abrams Books
1 ¼ cups lukewarm water
1 package yeast (2 ¼ tsp)
4 cups all-purpose flour and a little extra
14 oz can chickpeas, drained and rinsed
a few sprigs sage, chopped
salt and freshly ground pepper
Stir the yeast into the lukewarm water and briefly allow to dissolve. Combine the flour and chickpeas in a food processor or in a large bowl and mix well. The chickpeas have to burst open!
Combine the sage, salt and pepper and add the hot water. Work thoroughly, at least some 10 minutes, into a smooth dough. If necessary, add flour if it is too sticky. Dust a bowl with a little flour and place the dough ball in it. Cover with plastic wrap. Put in a draught-free place and leave the dough to rise for at least 1 hour.
Dust the work surface and remove the risen flour ball from the bowl. Knock down the dough again and divide the ball into equal portions the size of apricots. Sprinkle with flour and keep until used, at least 1 hour, on a serving tray dusted with flour. Place a flat pan or shallow skillet on the heat. Roll the small dough balls into thin elongated pieces and cook in the pan until they puff up. Turn halfway through until they are cooked.
Tip: You can also cook them on the outdoor grill! Cook them toward the end, when the fire has slightly subsided.
Pizza Bianca with Flatbread
From the Home Made cookbook. Reprinted with permission from Abrams Books.
For 10-12 small pizzas as a side dish or 24 mini pizzas; Great when served with drinks.
2 2/3 cups mixed mushrooms
3 tbsp olive oil, plus a little extra
A few twigs fresh thyme (reserve some for garnish)
1 clove garlic, chopped
Salt and freshly ground pepper
1 quantity of dough, as described above
7 oz taleggio (Italian mountain cheese with an earthy flavor, which melts easily; otherwise use raclette cheese or mozzarella)
24 drops truffle or hazelnut oil
Slice the mushrooms. Heat a skillet with olive oil and briefly sauté the mushrooms with a little thyme. Toward the end add the garlic, and season with salt and pepper. If desired, save some thyme for the garnish. Set aside to slightly cool. Line a baking sheet with parchment paper and butter well.
Make the dough as described above and create pizzas in the size of your choice. Then cover them with mushrooms and taleggio. Cook in an oven preheated to 340 degrees F/Gas 4 for approx. 15 minutes.
Disclaimer: This book was sent to me free of charge for review purposes. I was not required to write about it and received no compensation for doing so.
Mexican food has become of interest to me recently. I mean real Mexican, not the version we get here in Kentucky. In fact, I’m not sure I’ve ever had real Mexican since I haven’t been to Mexico or to many places in the southwestern part of the U.S. I just tend to watch it explained on television as my mouth waters.
