Pisto Manchego

OK, so a few things are on my mind:

1. I cook ALL the time. Why don't I blog more?
2. I'm a student again. I need breaks. Why don't I blog more?
3. I moved to Spain. Why don't I blog more?

The theme here is? I need to blog more. Charlie is taking a blogging hiatus in the States. That is totally fine. I, on the other hand, can't let go so easily. I have noticed the trend (even back in NYC) was that we blog an average of once a month. I am going to try to up that number. Not by much though, I AM studying after all. Stream of consciousness over; Blog starts now:

Madrid. Loved it. I was on the hunt for pisto manchego because it is a tapa (that is truly vegetarian) I haven't found in southern Spain yet. (Well, that's a lie. I DID find it [in Málaga]. I went crazy when I saw the chalkboard, but made a mental note of where the place was. I was not yet hungry. Of course, I lost that mental note when my stomach started grumbling. My sense of direction is, and always will be, horrible. I always kick myself for not writing addresses down. And I haven't found that place since! It's my own darn fault.)

ANYWAY, I digress. On our last day in Madrid I actually found pisto, and in all places, a take-out deli type joint. Random. So I bought it, and sat at the base of a fountain savouring it. It was tasty, and tasted exactly like I assumed it would taste: Light. Summery. Not too spiced. Just "fresh" for lack of a better word. The recipe in my cook book calls for nothing more than garlic, olive oil, and salt. What more do you really need? It was lovely.

At the market today I bought a courgette and said "YES, today IS THE DAY I will make pisto manchego". I did. And it turned out great. I did alter it A LOT so calling this pisto manchego is really stretching it, but it is "in the spirit of" the original. Perhaps I will find that tapas restaurant again and see how South differs from North, but until then, my kitchen will have to suffice. I had Julia Child on the mind, so I cooked with Brandy tonight. So glad I did. Please read on:

Items:
1 large courgette
3 large red bell peppers
1 big handful of black olives
1 big handful of garbanzos
3 shots of your favourite Brandy
Pinch of Garlic Powder
Pinch of Salt
Pinch of Pimentón or smoked paprika
Your favorite olive oil

Method:
Julienne the vegetables (There will be quite an amount). Heat a large skillet with olive oil. Add the vegetables in batches (I had 3 batches) with a mixture of all the other ingredients, spices included. When the water in the vegetables evaporates, pour in a shot of brandy with each batch. Let the alcohol simmer away. The sugar from the brandy will caramelize the vegetables. LET THEM SIT IN THE PAN, try not to touch them. The caramelized parts of these vegetables are the parts you and your friends will fight over, trust me. After all the batches are finished, give a final extra sprinkle of salt. Enjoy at any temperature though the traditional way of eating this tapa is at room temperature.

Note: REAL AUTHENTIC pisto has aubergine and onions in it as well. It also does not use olives or garbanzos. As a vegetarian (and as the leftovers are my lunch for the next few days) I need the protein. Garbanzos are a mediterranean protein, so it works well. I hope you enjoy it. ¡Buen Provecho!