INOAC Conference Recipes
- 3 cups chickpea flour
- 1 teaspoon sea salt
- 4 cups water
- 1/4 cup extra-virgin olive oil, plus more for coating a baking pan
- 1 tablespoon minced fresh rosemary
- ½ cup sliced kalmata olives
- Freshly ground black pepper (optional)
Combine the chickpea flour and salt in a mixing bowl. Gradually whisk in the water. You will end up with a thin crepe-like batter. Keep whisking to dissolve any little lumps of flour. Cover the bowl and let the batter rest for at least 1 hour. This step is important because it allows the flour to absorb the liquid.
Place a rack in the upper third of the oven. If using a baking stone or a baking steel, place it on the rack. Preheat the oven to 500 degrees F. Coat a large shallow pan, such as a pizza pan or large rimmed baking sheet, with a generous amount of olive oil. (I used a 14-inch round pizza pan.)
With a spoon or skimmer, skim off any foam that might have formed on the surface of the batter. Whisk the batter thoroughly to mix in any sediment at the bottom of the bowl. Whisk in the rosemary, olives, and 1/4 cup olive oil. Pour the batter into the prepared pan. Do not overfill the pan. If you have leftover batter, use it to bake a second farinata.
Carefully transfer the pan to the oven and bake for 10 to 20 minutes, depending on how hot your oven is. Start checking after 10 minutes. When finished, the farinata will be set, with a lovely golden top and crispy browned edges. If it needs a little more browning, turn on the broiler and broil for a minute or two, just until a few browned spots appear on top. Remove from the oven and let cool briefly. Grind a little black pepper over the top, if you like. Slice the farinata into wedges and serve.
- 1 tablespoon olive oil
- 1 pound italian sausage
- ¼ teaspoon red pepper flakes (or to taste)
- 3 cloves garlic, minced
- 1 onion, diced
- 4 cups chicken broth
- 1 large russet potato, peeled and diced
- 2 cups kale, finely chopped
- 1 cup heavy cream
- salt and pepper to taste
To a large pot over medium heat, add the olive oil. Brown the sausage until no longer pink. Add the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes. Add the chicken broth, potatoes, and kale. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and serve.
Chicken Skillet with Tomatoes, Herbs, Wine and Mushrooms
- 4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets)
- 1 tbsp dried oregano, divided
- 1 tsp salt, divided
- 1 tsp black pepper, divided
- 1/2 cup all-purpose flour, more for later
- olive oil
- 8 oz cremini mushrooms, cleaned, trimmed, and sliced
- 14 oz grape tomatoes, halved
- 2 tbsp chopped fresh garlic
- 1/2 cup white wine
- 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
- 3/4 cup chicken broth
Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.
Heat 2 tbsp olive oil in a large skillet. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a bowl for now.
In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
Now add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken broth.
Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 160 degrees F.
- 2 cups all-purpose flour
- ¾ cups salted butter, chilled and cut into small cubes
- ½ cup plus 2 Tbsp. ice cold water
- 4 large Bartlett pears, sliced paper thin
- Heaping ⅓ cup sugar
- ⅛ cup brown sugar
- 1 tsp. cinnamon
- ⅛ tsp. freshly ground nutmeg
- 1 tsp. fresh lemon juice
- 1 Tbsp. flour
- 2 - 3 Tbsp. milk
- Sugar for sprinkling
In a large mixing bowl, place the flour, butter and water.
Mix with your hands until everything is combined and the dough becomes one solid mass.
Turn the dough onto a well-floured board and form into a disk.
Wrap the disk with plastic and refrigerate for at least 1 hour.
Preheat oven to 400 F.
In a large bowl combine pears, sugar, brown sugar, cinnamon, nutmeg, lemon juice and flour.
Remove dough from the refrigerator.
Place a piece of parchment on a baking sheet then roll out the dough on the parchment to form a 12 inch circle.
Leaving about 1½ inches around the perimeter of the dough, pile the pear mixture in the center.
Gently fold the border up and around the pears, pleating to make a circle.
Brush milk around the edges of the dough and sprinkle the entire crostata with sugar.
Bake for 40 minutes until the crust is golden and the pears are tender.
Allow to cool.
Serve warm or at room temperature.
Spiced Whipped Cream
- 1 pint whipping cream
- 2 tbsp honey
- 1 tsp vanilla extract
- 1/4 tsp cinnamon powder
- a sprinkle or 2 of clove powder, cardamom powder, ginger powder, and/or nutmeg powder
Place all ingredients into stand mixer and blend until cream is whipped. A hand mixer will work too, or if you are feeling adventurous, use a whisk.
Serve and enjoy!
- 1 3/4 cups (8 ounces) all-purpose flour
- 6 large egg yolks
- 1 large egg
- 1 1/2 teaspoons olive oil
- 1 tablespoon milk
Mound the flour on a board or other surface and create a well in the center, pushing the flour to all sides to make a ring with sides about 1 inch wide. Make sure that the well is wide enough to hold all the eggs without spilling.
Pour the egg yolks, egg, oil, and milk into the well. Use your fingers to break the eggs up. Still using your fingers, begin turning the eggs in a circular motion, keeping them within the well and not allowing them to spill over the sides. This circular motion allows the eggs to gradually pull in flour from the sides of the well; it is important that the flour not be incorporated too rapidly, or your dough will be lumpy. Keep moving the eggs while slowly incorporating the flour. Using a pastry scraper, occasionally push the flour toward the eggs; the flour should be moved only enough to maintain the gradual incorporation of the flour, and the eggs should continue to be contained within the well. The mixture will thicken and eventually get too tight to keep turning with your fingers.
When the dough begins thickening and starts lifting itself from the board, begin incorporating the remaining flour with the pastry scraper by lifting the flour up and over the dough that's beginning to form and cutting it into the dough. When the remaining flour from the sides of the well has been cut into the dough, the dough will still look shaggy. Bring the dough together with the palms of your hands and form it into a ball. It will look flaky but will hold together.
Knead the dough by pressing it, bit by bit, in a forward motion with the heels of your hands rather than folding it over on itself as you would with a bread dough. Re-form the dough into a ball and repeat the process several times. The dough should feel moist but not sticky. Let the dough rest for a few minutes while you clean the work surface.
Dust the clean work surface with a little flour. Knead the dough by pushing against it in a forward motion with the heels of your hands. Form the dough into a ball again and knead it again. Keep kneading in this forward motion until the dough becomes silky-smooth. The dough is ready when you can pull your finger through it and the dough wants to snap back into place. The kneading process can take anywhere from 10 to 15 minutes. Even if you think you are finished kneading, knead it for an extra ten minutes; you cannot overknead this dough. It is important to work the dough long enough to pass the pull test; otherwise, when it rests, it will collapse.
Double-wrap the dough in plastic wrap to ensure that it does not dry out. Let the dough rest for at least 30 minutes and up to 1 hour before rolling it through a pasta machine. The dough can be made a day ahead, wrapped and refrigerated; bring to room temperature before proceeding.