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Socca, Garbanzo Bean Flour Pancake with Greens and Feta Cheese
One of the best things about socca is that it is very easy to prepare, only garbanzo bean flour, olive oil, salt, pepper and water are required however the batter must be made at least 30 minutes in advance of baking. In this recipe once the socca is baked it is served with a topping of salad greens with crumbled feta cheese, sun dried tomatoes and olives. However there are many ways you can serve soca. It can be a base for fried or scrambled eggs and sauteed kale or tomatoes, or a roasted vegetable salad, it’s a wonderful blank canvas you can adapt to your preference.
In this recipe adapted from NY Times Cooking, the socca is baked in a cast iron frying pan that is first heated in the oven. When you remove the pan from the oven to add the batter, be sure to leave a pot holder on the handle to remind yourself that it’s hot.
Traditional Bake and Broil
Larissa Taboryski
Ingredients
Preparation
For the Socca
1 cup garbanzo bean flour
1 tsp Kosher salt
1 tsp freshly ground black pepper
½ tsp garlic powder
5 tbsp olive oil, 3 to add to the batter and 2 to add to the pan for baking
For the Salad
2 handfuls of mixed greens
2 tbsp chopped Mediterranean olives
1 tbsp chopped sun-dried tomatoes
¼ cup crumbled feta cheese
Approx 2 tbsp vinaigrette dressing
Prepare the socca batter; combine the chickpea flour, salt, pepper and garlic powder in a mixing bowl and slowly whisk in 1 cup of lukewarm water. Stir in the olive oil and whisk gently to dissolve any lumps. Set the batter aside to rest for 30 minutes, the batter can be prepared up to 12 hours in advance.
Arrange the oven racks so that the socca can be baked in the upper third of the oven. Select the Bake mode and heat the oven to 450 degrees.
Place a 12” cast iron skillet in the oven to heat for 5 minutes then carefully remove it from the oven and add olive oil to the skillet. Pour the batter into the pan. Place the pan in the oven and set the timer for 15 minutes.
Change the oven mode to Broil Hi or 450 degrees to add some gentle browning and crisping. Remember never broil with the oven door open but stay close to the oven since the browning will only take between 3 - 5 minutes. Carefully remove the pan from the oven and set it aside leaving a pot holder on the handle.
Remove the socca from the pan with a spatula and place it on a plate or a board. Lightly toss the greens with a vinaigrette, fold in the olives and sun dried tomatoes and mound over the socca, sprinkle with some crumbled Feta cheese before serving.
Serves 2
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Baked Ham with Tangerine Glaze and Roasted Carrots
Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.
In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.
Ingredients
Preparation
1 - smoked ham, bone-in, skin on 7 - 9 lbs
1 - bunch fresh sage leaves
¾ - cup olive oil
1 - cup unsalted butter, cut into chunks
2 - cups tangerine juice
2 - tangerines, sliced thin, seeds removed
2 - cups, packed light brown sugar
1 - cup water
½ - teaspoon whole cloves
2 - cinnamon sticks
1 ½ - lbs baby carrots
Preheat the oven in the Convection Mode 300 degrees.
Place the ham on a rack in a large roasting pan.
Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep.
Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.
Bake for 2 hours.
Glaze:
Combine the butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.
Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.
Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.
Serves 12
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