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Neolithic age is New Stone Age, as opposed to Old Stone Age, as opposed to New Age AKA the Age of Aquarius (that was a great song from a phenomenal musical “Hair”). Now that we are all clear on termin
ology, let’s examine the differences.
I couldn’t resist this one! Once they built a house and a hearth, about 10,000 years ago, our Neolithic friends Fred and Wilma Flinstone quit hunting and gathering and started real cooking.
Fred would grind grain between stones – it is still Stone Age, Beautiful People, what did you expect? – and Wilma would mix it with water and plop this mess on hot stones to cook.
“What do you call these, honey?” – inquired Fred through a mouthful of hot delicious cake.
“Pebble!” – said baby Pebble Flinstone who was just learning to say her own name.
“Pebble,” – decided Wilma, – “In honor of our daughter, we’ll call them Pebbles – Galettes.”
“What was that word you used, Wilma?”
“Oh, don’t worry, Fred, eventually, when they invent French, they’ll make these cakes real fancy, but the name will still come from “galet” – pebble. The whole world will know and love our daughter!”
“Yabba-dabba-doo!”- exuberantly hollered Fred and stuffed his mouth with the next galette.
According to Larousse Gastronomique (2001), galette is “a flat, round cake of variable size. The galette probably dates from the Neolithic era when thick cereal pastes were cooked by spreading them out on hot stones.” A. Davidson suggests that the word is “derived from galet, a pebble weatherworn to the shape that is perfect for skipping. Buckwheat or maize crepes are also called galettes in some regions.” (Oxford Companion to Food, 1999). However, even though Breton Galletes, also called Galletes de Sarassin because of their dark color, are made of buckwheat, they are actually thin crepes, rather than cakes.
We are living in the New Age, though, the Age of intrepid explorations, the Age of Aquarius, when everything is possible, including cake-like savory Green Garlic Buckwheat Galettes. What makes them savory? Garlic, of course! What makes garlic green? Kale, or, to be precise, the stems left over from removing soft leaves while making tons of kale chips. You have to chop them up before throwing them in the food processor together with diced garlic. Once you pulverize these two to make green garlic, you simply add buckwheat flour (I also added a little spelt flour, to hold the crust, but you can substitute GF flour), olive oil, baking powder, a pinch of salt, and warm water. Pulse it all together while scraping the sides, until it becomes soft dough. Turn it onto a floured board or working surface, roll it thin, and cut into eight fairly equal parts. Now you’ll just have to remember your high school geometry and fashion round galettes out of rectangular pieces of dough. Don’t forget to make borders all around because, contrary to Wilma Flinstone’s, your galletes will be topped by a picante pink and green spread,
While galettes are baking, you can throw precooked pinto beans into your trusty food processor or blender and add garlic, cilantro, olive oil, lemon juice, cumin, salt and pepper. If you like it really hot, add some hot pepper flakes. Pulse it until you get a creamy mass. Adjust seasoning to taste and wait for galettes to be ready – about thirty minutes. They will be soft but will pop off the baking sheet. Divide the bean spread equally between galettes and sprinkle with sumac. If you don’t have sumac, you can use paprika for color, but then you’ll have to add a few more drops of lemon juice when blending. Remember: these beauties have to be served hot – right off the hot stone hearth! – so you’ll have to pop them into the oven again, spread and all, for about five to ten minutes before serving.
1 1/2 cups buckwheat flour
1/2 cup white spelt or gluten free flour
3/4 to 1 cup warm water
2 tablespoons olive oil
1/2 teaspoon baking powder
1 cup chopped kale stems
3 – 4 garlic cloves, diced
Pinch of salt
1 1/2 cooked pinto beans (3/4 cup dry) or 1 can, drained
1 tablespoon olive oil
1 tablespoon lemon juice
2 – 3 garlic cloves, diced
Generous handful of fresh cilantro, chopped
Pinch of cumin to taste
Salt and pepper to taste
Optional hot pepper flakes
Sumac or paprika to sprinkle
Preheat oven to 350 F. Lightly mist baking sheet with oil.
In food processor, pulse kale with garlic until finely processed. Gradually add flour, water, olive oil, baking powder, and salt, while pulsing. Scrape sides until dough pulls off the sides.
Turn dough onto floured surface, roll to 1/8 inch (0.5 cm), divide into 8 parts. Transfer each part to oiled baking sheet, make round galettes with 1/3 inch (about 3/4 cm) borders. Be careful not to perforate the bottom! Bake for 25 – 30 minutes, or until galettes are easily moved on baking sheet.
To make bean spread: in food processor or blender, combine beans, olive oil, lemon juice, garlic, cilantro, cumin, salt, and pepper. Add hot pepper flakes, if desired. Pulse, while scraping sides, until creamy mass. Adjust seasoning to taste.
Fill galettes with bean spread, sprinkle sumac or paprika on top. Note: if using paprika, add 1/2 teaspoon lemon juice while blending. Before serving, bake for 5 – 10 minutes.
Serve hot, garnish with fresh cilantro sprigs.
Please visit my dear friend Dolly @ koolkosherkitchen for more interesting stories and wonderful recipes.