Well, sort of.
Watch as author Kristine Kidd dishes with me about her gorgeous new gluten-free cookbook for Williams-Sonoma.
She’s so down-to-earth, considering all of her accomplishments. And if you are wondering, “Who is Kristine Kidd?” You must watch this!
Plus….in the video I share some big news!
Hope you enjoyed the interview!
CRISPY SOCCA RECIPE
1 cup chickpea flour
1 1/2 tsp fresh rosemary minced
pepper, freshly ground
1 cup water
In a bowl, combine the 1 cup chickpea flour, 1 cup room temperature water, 2 Tbsp olive oil, rosemary, 3/4 teaspoon salt, and a generous amount of pepper. Whisk until smooth. Use right away or cover and let stand at room temperature for 30 minutes to 2 hours, or refrigerate overnight.
Arrange the rack in the top part of the oven and preheat to 500 degrees. After the oven is fully heated, turn on the broiler, place two 9 inch cake pans in the oven, and heat for 2 minutes. (I used cast iron pans.) Carefully remove the hot pans from the oven, pour 1 tablespoon olive oil into each, and swirl to coat the bottoms. Return the pans to the oven until the oil is just smoking, about 2 minutes longer. Carefully remove the pans from the oven and divide the batter between the pans, swirling to cover. Broil until the socca are firm and deeply browned in spots, watching carefully, 7-12 minutes. Serve right away. Makes 2 crisp socca.