Cece Fritos
Ciao! Cece?
I’ve seen it argued that the most important dish in a meal is the dessert. This argument is akin to the idea that it’s best to have the last word in a debate, it is what people leave remembering. I think there’s a lot of truth to this thought, in both debates and meals, but the alternative assertion, that the first statement in a debate sets the terms, also has an element of truth and, in turn, the first thing served at a meal sets the terms for the meal.
Fortunately, at a meal, the cook can set the terms of the debate as well as making the last arugument. When I have a dinner party, or teach a cooking class for that matter, I like to have a munchy or two sitting out for people to snack on as they arrive. It gives them something to do right off the bat, covers my ass if I run late on the meal, and a well-chosen canapé or hors d’oeuvre sets the tone for the rest of the meal.
They’re so easy to do that even making them at the very last minute is practical, which is good because they’re best when eaten still warm from the skillet. They’re also messy — a greasy finger food — so provide plenty of cocktail napkins.
I’ve seen it argued that the most important dish in a meal is the dessert. This argument is akin to the idea that it’s best to have the last word in a debate, it is what people leave remembering. I think there’s a lot of truth to this thought, in both debates and meals, but the alternative assertion, that the first statement in a debate sets the terms, also has an element of truth and, in turn, the first thing served at a meal sets the terms for the meal.
Fortunately, at a meal, the cook can set the terms of the debate as well as making the last arugument. When I have a dinner party, or teach a cooking class for that matter, I like to have a munchy or two sitting out for people to snack on as they arrive. It gives them something to do right off the bat, covers my ass if I run late on the meal, and a well-chosen canapé or hors d’oeuvre sets the tone for the rest of the meal.
At a meal, the cook can set the terms of the debate as well as making the last arugument.
I haven’t posted many recipes for appetizers, hors d’oeuvres, or canapé because I seldom have time to take photos when I’m hosting a party or teaching a class. The number of such recipes certainly doesn’t reflect the number of such dishes I’ve made over the past four years. But I taught a class on Italian cooking last week and began with this recipe. When I had un-cooked cece left-over I brought them home and made a small batch. Too small a batch, sadly, because I could have easily eaten an entire can’s worth.They’re so easy to do that even making them at the very last minute is practical, which is good because they’re best when eaten still warm from the skillet. They’re also messy — a greasy finger food — so provide plenty of cocktail napkins.
Cece Fritos (Fried Chickpeas)
2 cans chick peas/garbanzos (15oz cans)
1/4 c olive oil
2 tsp garlic powder
3 tbsp thyme leaves
1 1/2 tsp cumin
salt and pepper to taste
Drain, rinse, and dry the chick peas. Heat the olive oil in a large skillet over medium high heat. Add the chick peas and cook, shaking the pan occasionally, until the peas begin to pop.
Drain chick peas on a paper towel and sprinkle with seasonings, taste, and adjust seasonings.
Technorati: Food | recipe | kevin weeks | seriously good | appetizer | munchy | chickpeas | garbanzos | italian
Labels: appetizer, chickpeas, garbanzos, hors d'ouevres, italian, italy
12 Comments:
Kevin, I made a similar recipe, and was amazed at how delicious a simple canned chickpea can become.
It's all in the simple stuff, eh?
S'kat,
Maybe I'm just stupid, but I keep forgetting that. And I'm always surprised anew when it proves true.
A simple fruit gastrique can take a simple piece of meat -- chicken, pork, whatever -- from edible to ecstatic.
Brilliant recipe! Now what would you do with some fresh cranberry beans? Dip, roasted, on a salad??
Eagerly anticipating your culinary twist,
Lindsay
Lindsay,
I hate to admit it, but I've never had fresh cranberry beans.
Those sound so good I'm half afraid to try them. I'm addicted to garbanzo beans. I buy them by the case and half the time I just rinse them off, sprinkle with salt, and munch away. So these. . . these could be dangerous. And I certainly wouldn't make them in a situation where I'd have to share! : )
Susan,
They are dangerous, so only make one can at a time.
Kevin what a cool idea! Love it and will use it soon! I love the little salty teasing amuse course (to me it's tantamount to a beautiful young girl giving her young suitor a glimpse of a wispy lace petticoat - the coquette!) and love your analogy to debate!
Zebra,
Your's is a good analogy too.{g}
Have to say I think it's worth going the extra mile and starting with dried chickpeas rather than canned. More flavor, sweeter
Ed,
Yeah, but the grocery didn't have any.
Made these today, and wow, fantastic. Ate the whole can's worth. First serving was on a salad, second was just by itself. I will be making these over and over again, since it was so easy, fast, cheap, and fits perfectly with my diet. Thanks so much!
Zoe,
Yeah, they're addictive.
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