Recipe for a perfect night:
1 Sunny Friday evening in Portland, Oregon
1 Dear friend, Mari
2 Glasses chilled Rosé
1 Porch swing
2 Chickpea pancakes
1 Generous helping of warm shaved Brussels sprout salad
2 Tickets to the Trailblazers vs. Lakers game at the Rose Garden
1 Huge victory over the Lakers by the Trailblazers
Combine all of these elements together and you have a (nearly) perfect evening.
The only reason I say nearly perfect – as opposed to completely perfect – is simply because my husband wasn’t able to join in on all the fun. He had to work late (boo, hiss).
But, my friend/food blogger/Blazer nerd Mari is a lovely substitute when the husband isn’t available, and we did it up right last Friday.
We drank good wine.
We soaked in the sun.
We ate good food.
We watched a great basketball game.
We wore our matching LaMarcus Aldridge Jerseys (like the dorks we are) and cheered on our boys.
We even met Blaze the Trail Cat (YES. Our mascot is really a cat. And, yes. His name is really Blaze the Trail cat.)
The food was fabulous, the company was superb, and the basketball game was nothing short of amazing.
But, enough of this basketball craziness. This is, after all, a food blog (as opposed a basketball blog), so I feel the need to tell you about the food that contributed to our perfect evening.
The chickpea pancakes are a recipe I’d seen on the almighty Tastespotting. I always keep an arsenal of Gluten Free recipes around for nights when Mari visits, and this recipe was at the top of my list. Not only was the recipe gluten free, but it was vegan (yay Lent!), required minimal prep and/or ingredients, and it looked unbelievably tasty.
The original recipe paired the chickpea pancakes with a lovely green salad. I didn’t have the makings for a lovely green salad, but I did have a bunch of Brussels sprouts that I needed to use up. So, then, I simply made up a “salad” using the Brussels and various other ingredients I had laying about. The result: a warm shaved Brussels sprout salad with shallot, almonds, and lemon. It was the perfect compliment to the chickpea pancake.
I served the warm salad atop the chickpea pancake, with a drizzle of Goddess dressing over the top.
Recipe: Chickpea Pancakes (Socca) with Shaved Brussels Sprout Salad
Shaved Brussels Sprout Salad
3 cups Brussels sprouts, outer leaves removed
1 small shallot, diced
The juice of 1 lemon
2 tablespoons slivered almonds
Dash of red chili flakes
Salt & pepper to taste
Using a knife or mandoline, slice Brussels sprouts very thinly.
Toast almonds in a dry skillet over medium high heat until golden brown, about 5 minutes. Be careful not to burn. Set almonds aside.
In the same skillet, warm 1 tablespoon quality olive oil (or clarified butter). Add minced shallot to the pan and cook until translucent.
Add in sliced Brussels, and cook for 2-3 minutes, until sprouts are starting to wilt (but are still green and crisp). Remove pan from heat, and toss the Brussels mixture with lemon juice, salt, pepper, chili flakes and toasted almonds. Serve warm.
The recipe for the chickpea pancakes can be found at Whole Living Daily.