Wood Fired Socca With Garden Herb Dipping Sauce Recipes

CHICKPEA SOCCA

Steps:

• Mix the chickpea flour, water, cumin and salt together until smooth. Whisk in the olive oil. Let sit for 2 hours at room temperature or overnight in the refrigerator. (If refrigerating, allow to come to room temperature for 2 hours before cooking.)
• Preheat the broiler to high. In a 9-inch cast-iron pan on top of the stove, heat a small layer of oil until smoking. Add socca batter until a thin pancake forms. Cook until the edges just start to brown, then run the pan under the broiler. Broil until the batter looks cooked and starts to blister slightly.
• Flip the socca onto a cutting board. Sprinkle with sea salt and drizzle with olive oil. Repeat with the remaining batter. Serve with toppings and cut into wedges.

BOON BRUSSELS SPROUTS

Steps:

• Preheat a wood oven to 500 degrees F. Alternately, preheat a regular oven to 450 degrees F.
• In a large bowl, toss the Brussels sprouts with 2 tablespoons olive oil.
• Place two 12-inch cast-iron pans in the oven. Once hot and smoking slightly, remove and add 1 tablespoon blended oil to each and dump in the sprouts, splitting them between the 2 pans.
• Roast the Brussels sprouts, tossing periodically, until crisp and lightly browned, about 10 minutes.
• Meanwhile, in a large bowl, whisk together the lemon juice, salt, red pepper flakes, garlic and remaining 1/4 cup olive oil to form a dressing.
• In a small skillet over medium heat, heat 1/3 cup blended oil. Once the oil is hot, fry any reserved Brussels sprouts leaves until evenly browned and crispy, about 40 seconds. Drain on a paper towel-lined sheet tray and salt while still warm.
• Toss the roasted Brussels sprouts with the dressing. Transfer to a platter and top with the crispy sprout leaves and a sprinkling of pepper. Serve hot.

CRISTA'S CORNMEAL-CRUSTED CRAB CAKES

Steps:

• For the crab cakes: Place a medium cast-iron pan over medium heat. Add the butter and shallots and sweat until softened and just starting to brown, 2 to 3 minutes. Set aside.
• Meanwhile, combine the crab, cracker crumbs, parsley, dill, softened shallots and a sprinkle of salt and pepper in a bowl. Set aside. Mix the egg, creme fraiche, mayonnaise and Dijon in a medium bowl until combined. Slowly add the wet ingredients to the crab and mix well until incorporated. Form 6 equal sized balls and flatten into discs.
• For the dredge: In a bowl, combine the cornmeal, smoked paprika, white pepper, salt, seafood seasoning and celery salt. Gently coat the exterior of each crab cake disc in the cornmeal mixture and place on a tray. Chill the crab cakes in the refrigerator for approximately 1 hour or up to 4 hours to help them stay together while cooking.
• Preheat the oven to 350 degrees F.
• For the celery root remoulade: Meanwhile, thinly slice the celery root and apples on a mandoline and cut into matchsticks. Place both in a large bowl and cover with the lemon juice to coat so they do not brown or oxidize. In a medium bowl, combine the mayonnaise, creme fraiche, hot sauce, tarragon, Dijon and salt, then season with the pepper. Add the creme fraiche mixture to the celery root and apples and gently toss to combine. (For a thinner sauce, feel free to add more mayonnaise and adjust seasoning.)
• In a 12-inch cast-iron skillet on medium heat, then add the olive oil and butter and heat until hot. Place the crab cakes in the skillet and sear to crispy, 4 to 5 minutes per side. Transfer the cast iron to the oven for 5 minutes to warm through.
• For the pea shoot salad: Add the pea shoots and radishes to a medium bowl. Drizzle with the olive oil and lemon juice to coat. Add the mustard seeds, then season with salt and pepper and mix gently.
• Spread a generous amount of remoulade on a platter. Place the crab cakes on top and garnish with the salad.