tag:blogger.com,1999:blog-7173052990851751381.post1760301700947830263..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Farinata – Why Didn’t You Wish for This Sooner! Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-7173052990851751381.post-85507389682321734602019-02-24T15:49:14.920-05:002019-02-24T15:49:14.920-05:00What an amazing recipe. And as always, Chef John&#...What an amazing recipe. And as always, Chef John's instructions never disappoint.<br /><br />I've been playing with farinata since learning I can not have eggs, milk, or wheat. This is the only recipe that actually tastes amazing, not just affair. <br />We are fresh Rosemary, be typed the finessed bread with olive oil and pepper. I added a thin slice of manchego cheese and bacon. Amazing without and with. Brett M Juddhttps://www.blogger.com/profile/09389994397944215976noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77162231364854821302017-08-13T12:41:17.800-04:002017-08-13T12:41:17.800-04:00If you're heating up the oven to 500 degrees, ...If you're heating up the oven to 500 degrees, is there any reason not to simply heat the cast iron pan in the oven at the same time? Why waste the heat?<br />1) heat the oven with the pan inside. 2) use an oil like peanut with a high smoke point. 3) carefully remove smoking hot pan when it's at temperature (try 450) to add batter. 4) return the pan to the oven to bake. Seoul Survivorhttps://www.blogger.com/profile/12186282576318958059noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41595641807449968022017-04-22T10:45:17.633-04:002017-04-22T10:45:17.633-04:00I too have an excess of Besan flour in the cupboar...I too have an excess of Besan flour in the cupboard - I guess I thought I was going to make pakoras more often - they are delicious, but deep frying is a pain!<br /><br />Anyway, none of my pans were quite the right size, so I went for my 11inch Scanpan frypan. My batter also didn't develop much foam on top - maybe because the flour is so old?? Oh, AND my oven didn't even get to 260C (which is 500F), the knob went to 250 so I put it a bit further than that and turned on the fan, even then the thermometer only ever read as high as 230C<br /><br />Despite all this, it worked wonderfully and was delicious!! I served it with a puy lentil soup. I want the same thing for lunch again tomorrow. Oh, and no excessive farting yet!Gemfyrehttps://www.blogger.com/profile/17171763781921612594noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88495768747423971002016-11-04T10:31:34.789-04:002016-11-04T10:31:34.789-04:00Besan is just the Indian name for this flour. If y...Besan is just the Indian name for this flour. If you're a cheapskate like me, you'll buy besan at an Indian grocery rather than garbanzo flour at a health food store or organic section of Whole Paycheck. Two other versions of this dish are socca (which is from France) and cheela (which is from India). It's been a staple in our household for many years.<br /><br />It could be made on a stovetop, then the top browned under a broiler, but it won't be nearly as delicious. And I can attest that the results in an All Clad pan are every bit as good as with cast iron. Just sayin'.SYhttps://www.blogger.com/profile/14724607559614909360noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17967639967205047952016-11-01T10:57:40.732-04:002016-11-01T10:57:40.732-04:00Please, can i make it on stove ? TksPlease, can i make it on stove ? TksAnonymoushttps://www.blogger.com/profile/01771968300259651296noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38114058165367043892016-01-22T15:45:37.185-05:002016-01-22T15:45:37.185-05:00Chef, Vlad is my real name.
I first tasted this ...Chef, Vlad is my real name. <br /><br />I first tasted this amazing food in Pisa, Italy, back in 1999, on my honeymoon. Thanks for showcasing it. In Pisa a thin slab of farinatta was served atop a slice of cheese pizza. I wanted to get your take on it. Glad you enjoyed it.<br /><br />Okay. Thanks again!Vlad Kipermanhttps://www.blogger.com/profile/06492622492859843604noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61294304908337537792015-12-10T04:43:49.427-05:002015-12-10T04:43:49.427-05:00My olive oil turned into smoke upon touching the p...My olive oil turned into smoke upon touching the pan. Haven't made it since, but I'm gonna suck it up and try again tomorrow. I like olive oil for low temps but find other oils work better for me when using high temps. Why Chef John does the olive oil bend to your every whim? What Demonry is this?Billy MacKenziehttps://www.blogger.com/profile/01889024402913786144noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17548712937068760802015-11-08T01:48:59.524-05:002015-11-08T01:48:59.524-05:00Chef John,
This sounded like a great breakfast r...Chef John, <br /><br />This sounded like a great breakfast recipe and I was all ready to make it when I went back to review the video and realized there is a two hour wait after the first step. I don't know about you but I usually wake up hungry!<br /><br />Is it possible to mix the garbanzo flour and water the night before and leave it in the fridge overnight? Also, did you use extra virgin olive oil throughout the recipe or some other kind with a higher smoke point in the super-hot pan?<br /><br />Thanks!<br /><br />AriAnonymoushttps://www.blogger.com/profile/11026033327329403470noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4222551534772264582015-08-18T17:05:08.632-04:002015-08-18T17:05:08.632-04:00Hi CJ :)
I havent tryed it yet but im sure as som...Hi CJ :)<br /><br />I havent tryed it yet but im sure as someone mentioned above I have cheekpea flour in the pantry I didnt know what to do with hehe. <br />seeing you skimming the top foam for a non farty dish reninded me of a little trick we use in israel to turn farty foods in to non farty.<br />We add 1/2 tsp of baking soda to any bean doring the cooking stage and that way we donk gass eatch other every saterday after eating our traditional saturday morning Hamin (a bean and beef stew that is cooked over night in the oven).<br /><br />Bonapetite and Cheers<br />Edith.OMW2OWNhttps://www.blogger.com/profile/11968356452179172362noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67944104921440957012015-06-09T13:34:31.719-04:002015-06-09T13:34:31.719-04:00Can you substitute white bean flower as I have som...Can you substitute white bean flower as I have some aversion to garbanzo beans.Andrew Beach, your Realtorhttps://www.blogger.com/profile/09306930452470304543noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62398741231476321412015-03-02T13:28:23.346-05:002015-03-02T13:28:23.346-05:00Loved it. Went with the rosemary, salt, and pepper...Loved it. Went with the rosemary, salt, and pepper exactly as the recipe says, and the farinata came out great! Ate half of it myself, but the whole thing was gone by the end of the night. I was surprised because I usually don't like the crust of things, but the crust was my favorite part. Trying to think of what extra things I'll put on it next time.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51566896429817010512014-10-19T19:27:30.124-04:002014-10-19T19:27:30.124-04:00Dear Chef John,
You mention a tricked-out versio...Dear Chef John, <br /><br />You mention a tricked-out version of this . . . Cauliflower/farinata-hybrid gluten-free pizza? Farinata quiche? Dying to know what you had in mindnowhyokhttps://www.blogger.com/profile/04992098975005658260noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35235842964911023772014-07-25T14:20:08.133-04:002014-07-25T14:20:08.133-04:00Chef John, thank you so much for this recipe. I ju...Chef John, thank you so much for this recipe. I just baked it and it came out perfect, so much flavor and very crispy. I couldn't stop eating it. What I like most about it is you don't taste the bean in it. You know what I mean? When I made pancakes with it, I don't like the gummy texture and the very strong bean flavor. With this one, everything is just perfect. Now this will become my only flatbread recipe. I love you chef John. Muahhhh.Loc Hahttps://www.blogger.com/profile/03931178077980544229noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15421485647387186772014-06-01T20:04:05.187-04:002014-06-01T20:04:05.187-04:00Don't think it's cooked. I believe it'...Don't think it's cooked. I believe it's just the ground dried beans. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78170353919657237762014-06-01T19:48:50.823-04:002014-06-01T19:48:50.823-04:00Hi - i heard there are two types of garbanzo bean ...Hi - i heard there are two types of garbanzo bean flour. One of them is made from uncooked chickpease - I think this is called besan flour. It is awful in baking but good for frying and as a thickening agent in soups and sauces.. Did you use the cooked version of garbanzo bean flour in this recipe?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51012257107348454612014-02-04T12:55:53.599-05:002014-02-04T12:55:53.599-05:00This was such a great surprise - thanks chef John!...This was such a great surprise - thanks chef John!<br /><br />Mettehttps://www.blogger.com/profile/06150776344676725763noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18067861244777258952013-12-20T14:13:30.050-05:002013-12-20T14:13:30.050-05:00Is it Okay to reheat this?
I am thinking of making...Is it Okay to reheat this?<br />I am thinking of making it for a potluck!Fereshtinahttps://www.blogger.com/profile/18241515942694706043noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40307015954475273882013-11-22T12:34:45.520-05:002013-11-22T12:34:45.520-05:00I just made the batter....let's wait and see:-...I just made the batter....let's wait and see:-) <br /><br />Just a small advice for Rita from Germany that this flour in German is called superfine kichererbsemehl and should be available in any Indian or Turkish grocery shop. Hope that helpskaguyahhttps://www.blogger.com/profile/13566256447168778009noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51102243829316330932013-11-17T21:51:00.249-05:002013-11-17T21:51:00.249-05:00I'm so obnoxioius! I wanted more flavor than ...I'm so obnoxioius! I wanted more flavor than appeared in recipe so added half organic veg stock and some parmesan cheese, then fresh ground pepper. Hubby loved it! But will do original...promise!!Rostand Readshttps://www.blogger.com/profile/17903116747171291749noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11504536031370662022013-11-17T09:48:02.993-05:002013-11-17T09:48:02.993-05:00This is excellent! We ate it plain the first time...This is excellent! We ate it plain the first time. Yesterday I made it again for a cocktail party and served it with a chunky tomato and sausage sauce on the side (and pesto on the side for vegetarians.). Both went really well, but it was amazing with a smear of pesto. Thanks Chef John - your recipes are staples in our house!Anonymoushttps://www.blogger.com/profile/00989905077420366417noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52419886753548041962013-11-15T16:23:07.931-05:002013-11-15T16:23:07.931-05:00Funny how we 'foodies' happen to have chic...Funny how we 'foodies' happen to have chickpea flour in our pantries with no idea what to do with it! Cracks me up! Trying tonight with balsamic chicken. Wish me luck!Rostand Readshttps://www.blogger.com/profile/17903116747171291749noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58500746700784907472013-11-10T12:11:52.679-05:002013-11-10T12:11:52.679-05:00Another winner---fixed it last night. Quick, ea...Another winner---fixed it last night. Quick, easy, and good. I found the flour in the bulk section of the local market, and Bob's Red Mill sells it packaged too. <br /><br />Thanks, Boss. Estoy_Listohttps://www.blogger.com/profile/09535132933228608287noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90758516361911736632013-11-08T10:45:22.529-05:002013-11-08T10:45:22.529-05:00I have a huge bag of chickpea flour. Will certainl...I have a huge bag of chickpea flour. Will certainly be trying this. Sounds amazing.<br />LxElisabeth McGregorhttps://www.blogger.com/profile/06170258230983832897noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23481826797323742302013-11-07T17:14:45.735-05:002013-11-07T17:14:45.735-05:00Hey chef john, your recipe just reminded me of thi...Hey chef john, your recipe just reminded me of this very nice swedish dish called "Smorgastarta"(gesundheit) you should try it sometime :) (loved this recipe by the way)ryuhttps://www.blogger.com/profile/01850681104222008566noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8557029981009760062013-11-07T07:19:55.782-05:002013-11-07T07:19:55.782-05:00Oh! Chef John. Thanks so much for this recipe. I h...Oh! Chef John. Thanks so much for this recipe. I happened to have chickpea flour sitting in my cupboard un-opened for 2 months. I tried the recipe last night and it was awesome. I wish I could send you a photo of the one I made. I added a bit of chilli flakes to mine for some heat. Phisayohttps://www.blogger.com/profile/00776247788843310467noreply@blogger.com