There was a world of chocolate in my weekend.
On Saturday I ate a dinner that consisted almost entirely of wasabi and crystallized ginger dark chocolate brownie edges.
(It was an accidentally-on-purpose kind of situation.)
And then on Sunday I learned from that mistake life choice by dedicating a WHOLE.SEPARATE.MEAL to dessert. You know, so that I could still have all the nutrition from three normal semi-healthy meals. But with an extra meal of butter, flour, and sugar added in.
Guys, I’m not sure that I exerted my finest decision-making skillz this weekend. Truth be told.
At least, that’s what the sugar-withdrawal this morning is telling me.
Please tell me I’m not alone in my weekend dessert debauchery.
Or my Monday morning yearning for just a little bit of atonement these next few days.
(You know, before my mind realizes that Saturday is MOVING DAY and I have not a single thing packed and thus I MUST stress-eat nutella like it’s my job. Because that will somehow get things into boxes. Yikes.)
Let’s go with it.
A farinata is basically a crepe made of chickpea flour (so it’s totally gluten-free!) which, like pretty much any other crepe, can be topped with any number of things, sweet or savory. Here, because I think I’ve had enough sweets this past weekend for at least a lifetime, I’ve gone the savory route using roasted tomatoes, asparagus, and almost-caramelized onions as my toppings of choice.
You can pretty much top it with whatever you want, but you should know that this version tasted like spring. And sunshine. And was perfect for waking up my sugar-fatigued taste buds.
You’ve probably made better life decisions this weekend so you don’t need this kind of cleansing, but just in case or either way…this dish has you covered.
One year ago…Salted Caramel Bundt Cake
Two years ago…Vegetarian Chili with Cashew Pistachio Sauce, Banana Split Sandwich on Peanut Butter Banana Bread, Mexican Torta
Three years ago…Garlic Popcorn Coconut Rum Chicken, Haitian Pumpkin Soup with Okra
Four years ago…Lime Cilantro Linguine with Peanut Sauce (, Maple Soy-Glazed Salmon and Sugar Snap Pea Rice–favorite>
Asparagus, Tomato and Onion Farinata
Serves 4, adapted from Cooking Light April 2011
- 1 pint cherry tomatoes, halved
- 4 tbsp olive oil, divided
- 2 1/4 tsp chopped fresh rosemary, divided
- 3/8 tsp black pepper, divided
- 3.18 oz chickpea flour (about 3/4 cup)
- 1 cup water
- 1/2 tsp salt
- 1 large yellow onion, thinly sliced
- 1/8 tsp red pepper flakes
- 3 garlic cloves, chopped
- 1 bunch asparagus, cut into 1-inch pieces
- 2 tbsp parmesan cheese
- Preheat oven to 450.
- Toss together tomatoes, 1 1/2 tbsp olive oil, 1/4 tsp rosemary, 1/8 tsp black pepper and salt to taste. Arrange the tomatoes in a single layer on a parchment-lined baking sheet. Bake for 20 minutes, stirring once. Set aside to cool.
- In a medium bowl, whisk together the chickpea flour, water, salt, 1 tbsp olive oil, the remaining 2 tsp rosemary, and the remaining 1/4 tsp black pepper until smooth. Let stand for 30 minutes.
- Heat a large skillet over medium-high heat. Add 1 1/2 tsp olive oil to the skillet. Add the onion and cover and cook for 8 minutes, stirring occasionally. Stir in the red pepper flakes and garlic. Cook, uncovered, for 18 minutes or until garlic is golden, stirring frequently. Remove from heat and mix in the asparagus. Season to taste with salt.
- Grease a 10-inch springform pan with remaining olive oil. Pour the chickpea flour batter into the pan and bake for 20 minutes. Remove from the oven and top evenly with the asparagus mixture, roasted tomatoes and parmesan cheese. Place back in the oven and bake for another 12 minutes. Let stand for 10 minutes at room temperature before serving.