Being in the design industry, I'm fortunate enough to get wined and dined often. Chicago was no exception - every meal we ate was nothing short of gourmet. Sunday night we had dinner at a place called Sepia which not only was beautifully designed, but the food was extraordinary. I had the most amazing dish there which you may have guessed is the purpose of this post.
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As soon as I arrived home I went to work trying to replicate it. I came across a few different recipes for harissa chutney (which I've found out is just red pepper chutney) and figured I was good to go. I remembered the waiter telling me harissa was a sweet spice and I could swear he said it had cinnamon in it...well the recipes I found did not call for cinnamon, which should have been my first clue, needless to say I went ahead and followed my recipe anyway. The filling of this dish was good (except I would definitely go easier on the garlic next time!), but the crepes...I got a little butter happy and used a tad too much. We ended up with very buttery crepes.
All in all, not my favorite dish and definitely not even close to replicating what I ate in Chicago. I will try this recipe again though, with the tweaks I've mentioned above.
1 cup chickpea flour
1/3 cup all-purpose flour
3/4 teaspoon salt
1 1/4 cups milk
1 tablespoon extra-virgin olive oil
1/4 cup water
Reserved duck fat or melted unsalted butter, for brushing
In a medium bowl, mix the chickpea flour with the all-purpose flour and salt. Whisk in the milk until smooth. Whisk in the olive oil and let the batter rest for 30 minutes. Whisk in the water.
Lightly brush a 7-inch crêpe pan with reserved duck fat and set it over moderately high heat. Pour 3 tablespoons of the crêpe batter into the pan and swirl to coat the bottom. Cook for 1 minute, or until brown around the edge. Flip the crêpe and cook for 20 seconds longer. Transfer to a large plate. Repeat with the remaining batter.
recipe from foodandwine.com
Harissa Chutney
½ cup Red Pepper; Roasted Seeded, Peeled And Diced
2 teaspoons Garlic; Minced
½ teaspoon Cumin Seed; Toasted
¼ cup Cilantro; Minced
¼ cup Parsley; Minced
¼ cup Fresh Mint; Chopped
¼ cup Kalamata Olives; Chopped
2 tablespoons Capers; Drained And Chopped
3 tablespoons Extra Virgin Olive Oil
drop Lemon Juice; To Taste
Salt And Pepper; To Taste
Stir all ingredients together (*this is a one serving recipe, so I quadrupled).
original recipe found here
To prepare the filling:
Saute swiss chard in olive oil until wilted. Add harissa chutney, cook until heated through (a few minutes). Remove from heat and toss in the pine nuts. Fill crepe with 1/4 cup of chutney mixture.
1 comment:
You'll be so satisfied when you tweak it some more, and realize it tastes just the same as what you remembered from the restaurant. I love when that happens! :)
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