Pazo was a pan-Mediterranean restaurant in Fells Point/Harbor East that closed in 2016. Why did it close? Because it was one of my favorites, and somehow my affection for a place dooms it to failure.
As far as I'm concerned, small plates are the way to go when dining out. Appetizers are usually more inventive and interesting than entrees, and I'd rather have 2-3 (ok, 4-5) of those than a slab of protein served over a starch. If the menu lists mostly appetizers/small plates/tapas, chances are good that I will like the place. (The food has to be good, too, of course.) Pazo had tons of tapas-style options and we ate there a number of times. While all of the food was delicious, my favorite nibble was the sunflower seed crackers. I loved the crisp texture, the light sweetness, and the toastiness of the seeds. Lucky for me, the recipe is on the interwebs. I adapted it to fit with my mostly gluten-free, lactose-intolerant life, and I think my version is as good as the original.
1/4 cup sugar
1/4 cup gluten-free flour
Pinch of salt
3 large egg whites
1/4 cup non-dairy butter substitute, melted (I used original Earth Balance sticks)
2 cups sunflower seeds
Whisk together the sugar, flour, and salt. Whisk in the egg whites until well combined. Dribble in the butter substitute a bit at a time while continuing to whisk. Chill the batter for one hour.
Preheat oven to 375F.
Spread a thin layer of batter on a parchment-lined baking sheet and sprinkle with the sunflower seeds. Bake for 15-20 minutes, until firm and browned. Let cool for a few beats and score into 2" squares. Break apart the squares when the crackers are completely cool.
Store in an airtight container for up to 5 days--if they last that long.
Posted on Minxeats.com.
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