sqirl is a hip la brunch spot with a really cool and well designed cookbook called, everything i want to eat. i've eaten there once with my la friends and have since bought the cookbook. i haven't cooked from it much, it's been more of an inspo source. about a month ago my 9 month pregnant friend sarah had lunch there, and then i got this text from her, "lunch with will ferrell just happened and now i am ready to be a mom." she went on to tell me that she ate ricotta toast while sitting behind will ferrell as he pitched ideas to a hollywood type. this is notable because sarah has had this long running joke about starting a website called "lunch with will ferrell", and i'd explain further but i don't want anyone to steal her idea. anyway her text made me smile in a special heartwarming way, and it made me think about how funny the universe can be. days later she gave birth to mabel june moran who i hope to one day eat expensive toast at sqirl with.
excited for alison roman's nyt column
how to do anything
devoured this book
it's bigger than recycling
a heatwave friendly recipe
good news from the dutch
rainbows make your eyes happy
i remember how merrick garland was treated
the way to go from everything i want to eat
1 pound of zucchini, carrot, or winter squash peeled and coarsely grated
fine sea salt
1/4 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1/4 teaspoon fennel seeds
4 large eggs
1 clove garlic, minced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro
2/3 cup chickpea flour
freshly ground black pepper
pinch of ground cinnamon (optional)
pinch of ground ginger (optional)
2 tablespoons unsalted butter, plus more as needed
1/2 cup labneh (or greek yogurt)
1/2 cup spicy greens (i used microgreens)
1/2 cup of store bought fermented red cabbage
1 tablespoon fresh lemon juice
1 tablespoon olive oil
toss the grated vegetables with a few big pinches of salt. then put it in a fine-mesh sieve and let drain. squeezing every so often so that the vegetable releases its water, for at least 15 minutes.
meanwhile, combine the cumin, coriander, and fennel seeds in a dry skillet over medium-low heat. toast the spices, shaking the pan often, until fragrant but not burned, about 3 minutes. using a mortar and pestle or a spice grinder, grind the toasted spices into a powder.
crack the eggs into a large bowl and whisk to break them up. add the drained vegetables, along with the garlic, oregano, mint, cilantro, chickpea flour, and toasted spiced. season with 1/2 teaspoon salt and a few grinds of black pepper, and mix well. if you are using winter squash, stir in a pinch each of ground cinnamon, and ground ginger. (the pancake batter can be made up to 2 days ahead and stored, covered, in the fridge.)
heat a large skillet, preferably cast iron, over medium-high heat for a minute or two. add the butter, then spoon in two overflowing 1/2 cupfuls of the pancake batter, pressing each to 1/2 inch thick. cook, rotating the skillet occasionally for even browning, until the pancakes are nicely browned about 3 minutes. flip, then cook the second side for another few minutes. transfer the pancakes to a plate. repeat to make two more pancakes, adding more butter to the skillet, if needed.
season the labneh with salt.
just before serving, toss the greens with the lemon juice, oil, and some salt and pepper. top each socca pancake with a dollop of labneh, a handful of greens, and a bit of red cabbage.