Culinary Services

Chef Kyle, our culinary guide, is available to support the Journeywise community’s interest in healthier eating, by offering the following services.

Bio: Kyle discovered his passion for cooking while studying film in Paris; learning to cook on a hot plate in an old maid’s quarters, taking inspiration from the produce & spice markets around the city. He then fine-tuned his craft working at various restaurants, taking a culinary journey through South India, and studying bio-intensive farming in Sonoma County. Kyle’s goal is to create dishes with international flavors & inventive presentations, all made from the freshest local & organic ingredients.


SESSIONS AND PACKAGES

Cooking Class for 4
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Cooking Class for 4
500.00
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Cooking Class for 8
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Cooking Class for 8
900.00
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Meals for the Week
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Meals for the Week
500.00
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RECIPES

 
 

SOCCA

Socca (also called Farinata in Italy) is a unique and delicious pancake from the Mediterranean that is simple to make, and only contains 4 ingredients. It is hearty and satisfying, with a complex and savory flavor.


Makes 2 to 4 soccas

Time: 10 minutes (plus 30 minutes inactive)

 

INGREDIENTS

Ingredients.jpg
 

1 cup chickpea flour*

1 ¼ teaspoon salt

1 sprig rosemary, finely chopped (optional)

3 tablespoons olive oil, plus more for cooking

1 cup water, plus more as needed


METHOD

 

1. Combine chickpea flour, salt and rosemary (if using) in mixing bowl.

2. Add olive oil and mix well with a fork until it looks somewhat crumbly.

3. Add a small splash of water and combine until mixture forms a dough ball. Little by little, continue adding water, mixing thoroughly witheach new addition (this is how you prevent lumps from forming). Once mixture is smooth and batter-like, add the remaining water all at once — the finished batter should be quite thin, closer to the consistency of cream than a traditional pancake batter. Continue adding water if it seems too thick.

4. Allow batter to rest about 30 minutes at room temperature. It can stand, covered, for up to 12 hours.

5. Once batter has finished resting, heat a cast iron skillet over medium heat (the skillet must be nonstick).

6. Thoroughly mix the batter. If it has thickened considerably, thin with a splash of water until it is the texture of a thin crêpe batter.

7. Once skillet is hot, add olive oil to generously cover the bottom of the pan.

8. Add a ladle of the batter on one side of the pan, and tilt the skillet to spread batter across pan. You should immediately see bubbles in the pancake. The edges should get lacy and begin to turn golden brown after 1 to 2 minutes. If oil is smoking, the pan is too hot.

9. Once the bottom is golden brown and crispy, flip and cook other side for about 1 minute.

10. Remove from heat and cut into wedges.

 

Repeat until you have used up all the batter.

Serve immediately with a squeeze of lemon, cracked pepper, or your favorite pesto or dipping sauce.

 
 

JD Boujnah