Yum! If you are someone who likes a light tomato dish, this is the dish for you! I picked the Socca (pg. 224) because the ingredients looked few and pretty straight forward. A socca, I learned, is like a French tortilla. I also learned it’s harder to get chickpea flour than I originally thought (although I did ultimately find some in the gluten free section of the second grocery store I went to), but other than that, simple. In fact, I almost had everything I needed already in the pantry! I’m starting to really, really like it when that happens 🙂 I’m also starting to notice that I may buy an ingredient for a certain dish and wind up using it again in a new one, which is great for cost effectiveness. Once again I had to roast tomatoes and while they were roasting, I prepared the onions. Then on to the batter for the chickpea flour pancakes. I am not sure if you’ve ever had to whip egg whites by hand until soft peaks form, but it is tiring! Geez! My arms were getting a little sore! But I got the whites there in the end and folded them nicely into the batter. Then it was time to make the pancakes. This was tricky for several reasons. First, I do not own a 6 inch nonstick frying pan, so I had to use the smallest one I had and hope for the best. That worked out OK, but its not nonstick, so I had to use more oil than was called for in the recipe. In fact, I had to add a little oil before each cake. I learned very quickly that without it, the cakes stuck and were ruined (I had to throw my first one away). Luckily, though, the recipe makes enough batter that there was plenty of extra for trial and error! I had to make each pancake individually and that took awhile. But when they were finally all done, they went into the oven for a few minutes and, when they came out, were dressed with the onions and tomatoes and ready to eat! The cookbook said to warm them for a little longer in the oven after adding the toppings, but all my components were still warm on their own, and I was hungry, so I skipped that part. I also added the little side of creme fraiche, and this definitely made the dish! Do not skip this side. It’s worth it. I give this dish 5 stars. It was amazing and well worth the 2 hours it took to prep and cook it. It was light and full of hearty tomato flavor. I think that it would be better if one did have a nonstick pan, as I noticed the cakes were a bit oily, but I don’t think that deterred from the deliciousness of the dish overall. Again: don’t leave off the creme fraiche! Just a little dab on each bite gave the dish that push from 4 to 5 stars for me. Mine (L) and Chef’s (R; pg. 225).