Our Muse Behind the Kai Kai Farm Dinner
Credit: (Left) Leah Christians, (Right) Dreamlight Studios, Palm Beach Gardens
Our Dinner at Kai Kai Farm drew much inspiration from various places. In the Mediterranean south of France, “Socca” is street food, much like a crepe is in Paris. It’s taken a few decades, but crepes are now easily found at street fairs and festivals, even little shops across America. Perhaps we can make this Socca, or “farinata” equally ubiquitous in the USA, in the near future. It’s delicious, keeps well and overall, is hard to screw up.
It’s a simple garbanzo bean flour batter, spiked with olive oil, herbs or spices, and salt. The key is that it’s baked in a very hot pan, or oven. I used a smoking hot cast iron pan, poured the batter in a thin layer, swirled the pan to roll the batter evenly, making an ideal crepe, complete with crispy edges. These are golden, savory, gluten free-goodness, worthy of any bread eater!
Try stuffing a full size pancake with sautéed veggies, quinoa and fresh Avocado for a delish treat! You can make the batter ahead of time and store it, refrigerated in a glass jar. The Socca, once made, also stores, keeps and reheats well.
If you’d prefer a thicker version, more like a flatbread, try this Ligurian based recipe.
**Bonus**: it comes with nutritional information, too!
Either way, you’re In for a very earthy, comforting, and satisfying treat.
The Main Course during our Dinner at Kai Kai Farm was a Caponata made with Eggplant, tomatoes and other vegetables similar to a Ratatouille! Head on over to that post for the recipe for Caponata!
We would love to know below what you did differently or if you enjoyed this dish!