|Emily’s Rating||Chris’s Rating|
|6.5 / 10||7 / 10|
I picked up the two David Tanis cookbooks for basically nothing on ThriftBooks.com. David Tanis basically has one of the coolest lives ever. 6 months a year he is the chef at Chez Panisse in Berkley (legendary California restaurant where a ton of American chefs have trained under Alice Waters) where he was one of the originators of the farm-to-table concept with a focus on very simple preparations. The other 6 months a year he lives in Paris where he cooks dinner parties for friends.
His cookbooks are unusual in that they are menus for what he can cook in an apartment, rather than the normal breakout of salad, soup, fish, etc. Very cool concept for a cookbook and very interesting guy. While Heart of the Artichoke has way more enticing options than A Platter of Figs, it was definitely worth the like $8 I paid for these two books.
Anyway, I tried this recipe of his first because I found the story inspirational. Basically, he was at a friend’s house looking in the barren cabinets and trying to figure out what to make. With jalapenos (he always travels with chilis because he is a weirdo) and flour, baking powder, etc. he made this really savory pancake dish that looks like a pancake but tastes like a dinner. My cooking aspiration is to be able to look at ingredients and make something that will taste good, so I figured I’d give this a shot.
|Recipe Source||Heart of the Artichoke by David Tanis|
|Difficulty||2 / 10|
|Time to Complete||~20 minutes|
|Sides Served||Served as a side to Tandoori Chicken but could eat this as a light main as well|
|Lessons Learned||Who would’ve thought that a savory pancake could be delicious?|
|Any Recipe Deviations?||Nope|
|Changes Next Time?||Nope|