FARINATA

1 cup chickpea flour
1 cup lukewarm water
½ cup rosemary-infused olive oil (see note)
1 teaspoon kosher salt
1 to 2 tablespoons extra virgin olive oil
½ teaspoon chopped fresh rosemary
Pinch of coarse salt, such as Maldon, for finishing

1. Combine the chickpea flour, water, rosemary-infused olive oil and kosher salt, and whisk until smooth. Cover with plastic wrap, and let the batter sit at room temperature for at least four hours and up to 12 hours.
2. Preheat oven to 450 degrees. Add about 1 tablespoon of olive oil to a 10-inch cast-iron skillet (enough to thinly cover the bottom), and put the pan in the oven to warm for about five minutes. Remove the pan from the oven, and pour in the batter. Bake for 10 minutes, or until the pancake is firm and the edges set.
3. Heat the broiler. Brush the top of the pancake lightly with another tablespoon of olive oil if it looks dry. Broil a few inches from the heat until the top starts to brown, about two minutes. Top with chopped rosemary and coarse salt. Cut into wedges, and serve hot or warm. (At the restaurant, it is grilled before serving, but it also reheats well on a sheet pan in the oven.) Serve alone, or with a soft cheese, olives or tapenade.
Note: To make the rosemary-infused olive oil, add a few sprigs of rosemary to 1 cup of extra virgin olive oil — or a big handful of it to a gallon of oil to make a restaurant-size batch. Steep for about an hour over very low heat. A crock pot works well for this. Reserve the oil-coated leaves to scatter over the farinata.

Best Banana Bread

You can substitute chocolate chips for the coconut....
Makes one 9" loaf

• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup coconut (or semi-sweet chocolate chips)
  
• 3/4 cup walnuts, toasted, chopped
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 cup mashed ripe bananas (about 3 large bananas)
  
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons vanilla extract

Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Whisk first 4 ingredients in medium bowl to blend. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat.

Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern.

Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes (Check frequently, don't overbake) Turn out onto rack and cool.