SC - SC: Panisses and other flat breads

[Philip & Susan Troy]

lilinah at grin.net wrote:
> 
> >I dunno, we sold them at Le Colombe d'Or when I worked there, New York
> >Times four stars, for a while. Socca too. Ooh la la!
> 
> Gee, Adamantius, how'd you serve them?

As I recall they were an appetizer, kinda fanned out on a plate with a
small mesclun salad in sherry vinaigrette alongside. Obviously these
weren't the sweet kind...

The socca, which I liked better, was pretty untraditional in its
presentation, but good anyway: it was a thinner pancake than the usual
broiled socca -- this was more like a chickpea flour crepe, served
folded over some warm ratatouille and alongside another mesclun salad
topped with a round of warm chevre.

Pretty revisionist Provencale, but the elements were there... we made an
exceptional pan bagnat too. 

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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