Panisse is a dish from the region of Provence, France, consisting of chickpea flour that is hydrated with water, and allowed to cool. Like polenta, it hardens as it cools, is sliced into planks, then fried, making a crispy exterior, and custard-like interior.
Foo Foo Mama Choo, that is!! BAM! It’s the end of the week. You have tons of mis-matched things in your fridge like purple potatoes and beet greens. Totally obscure, right? The stuff will most likely get thrown out if you don’t use it, but there just isn’t enough of ONE THING to make anything…
I just recently heard of colcannon not too long ago, and I must say, it’s a cryin’ shame! I had no idea what it was before this, and I was sold instantly. Healthier mashed potatoes? Who can say no to that? Traditionally, colcannon is mashed potatoes with either cabbage or kale mixed in (= healthy)….