Saturday, August 27, 2011

Mexican inspired Bhelpuri


Bhelpuri, a popular Indian snack, is similar to American trail mix. It is a mixture of different ingredients and textures. Seasoned with cumin and curry, it is a mixture of different types of puffed rice, cereals, and potatoes.

Before Hurricane Irene takes over New York City, we decided to use as much of the perishables in our fridge as possible. The items were very random, ranging from eggs to olives to tortilla wraps. We both hunched down and stared into the random abyss of our half-fridge. We were still a little tired, confused, and hungry for brunch. Suddenly, Charlie shot up like a bolt of lightning. A lightbulb went off in his head, and I saw every beam and ray. He had an idea, was curious of its result, and quickly "shoo-ed" me out of the kitchen. He ran downstairs, dodged the coming storm, and came back with popcorn chips. "Odd", I thought, but Charlie was not sharing his brunch idea. Here is what we had:

Popcorn Chips
diced onion
eggs
black beans
sun-dried tomatoes
black olives
epazote
garlic
a potato

Charlie scrambled the eggs. Then, he diced and sauteed the potato. He mixed these items with the rest on the list. Add a little salt and pepper, and brunch was done. I stared at the bowl in front of me with deep confusion. "What IS this", I asked Charlie. He smiled and said "Mexican bhelpuri". What an original idea. So creative, so forward thinking. I cannot imagine a better way to (literally) mix the remainder of our fridge. It was absolutely brilliant and (shockingly) equally as delicious. It might look like mess, but try it! You will not be disappointed. Bombay meets Boca del Río...

Monday, June 13, 2011

Grilled Stuffed Peppers


Hmm. Stuffed peppers... Peppers over flowing with some sort of meat and sauce. Of course, delicious right? Well, sadly, vegetarians don't have it so great in this department. I have never been a fan of the stuffed pepper. We always get boring, reject fillings, like rice, or even MORE vegetables. I have always found there to be no cohesiveness to this dish. Usually, I cut into the pepper, and on the first bite, everything usually just spills out. Agravation. Why stuff it, if everything just falls out? It is awkward to cut, even more awkward to eat, and just plain "???".

OK. Rant over. Thanks to a recipe I found online, I decided to jump into the pepper pool once more. This recipe made sense. Of course, living in a pueblo, my access to certain ingredients are limited. I cleaned my history and lost the link to the recipe, but I think I remembered enough of it to give it a go...

Items:
Italian peppers
Cheese of choice (I used a semi-currado Spanish Manchego)
oil
pimentón
salt

Method:
This could not be easier. Wash, and de-seed the peppers. Pour your oil in a bowl. Add a dash of pimentón and salt. Toss to coat. (You can throw away the tops.) Stuff the cavity with a slice (or 2) of your cheese. Grill until you see char-marks (or when there are blackened in spots) and the cheese is melted. Take off fire and sprinkle peppers with a heavy amount of salt. Done.

This looks super complicated and time consuming, but oh! Have your guests fooled! This recipe could not be easier and could not be more tasty. Serve with rice or your favourite side-dish. Delicious.

Wednesday, May 25, 2011

My Other Half

Life can be hectic. Life can be busy. Even when taking a moment to try a new recipe, one might get a little stressed. Everyone needs some time to pause and reflect. This post is not a new recipe, neither is it a culinary adventure outside the kitchen. It is a homage to the best cooking partner one could ever ask for: My other half. As I was making my dinner tonight, I thought of him, and what it means to share a kitchen.

I am not sure if he knows this, but one of the things that he always does in the kitchen drives me bonkers. As much as I hate it, that's how much I cannot help but love it. It is his spirit, his character. When I cook, I try to keep things neat(ish), and (try to) clean as I go. My other half resembles the Tazmanian Devil from Looney Tunes. Every single pot is out. Every single tool is out. The sink is filled to the brim in vegetable scraps. "How can one possibly do this?", I ask myself. But that is the joy of cooking with someone else. You find out other ways of doing things that you, yourself, have a habit of doing. You learn your quirks, as well as someone else's, and gain education from both instances.

Both of us have a "list" of edible "no-no's", foods that have unappealing textures or flavors. These are preferences, of course. He enjoys all of my "no's" and visa-versa. The point is, he is always looking for creative alternatives. He is the king of substituting something for another, for example, switching dates for raisins. Brilliant.

I am vegetarian, and have absolutely no problem when my other half craves meat. We love to cook for and with each other, which leaves cooking meat very rare (Pun intended). When a recipe calls for meat, I usually just cancel it out, no problem. Not my other half. He is in the cashier's queue at the grocery with a soy alternative before I even blink. He always wants to try something new.

Cooking is fun. And if there is any point to this post, what I am trying to say is enjoy cooking with someone else. You can laugh at the differences. You can enjoy similarities. You can create memories that would not have happened unless you had "that time" in the kitchen.

To my other half, my partner-in-crime, you are an inspiration. You are a joy to cook for. You are a joy to cook with. When thinking about some of our hilarious moments in the kitchen, I cannot help but snort, and laugh. I remember chopping vegetables for Thanksgiving on my stove because two people could not fit in my kitchen. I remember not being able to go to bed because Christmas Cookies were cooling there. I remember falling asleep on the kitchen counter because I thought I could "whip up" Torta de Tagliatelle after work. Thank you for these adventures. And thank you for being you. I do not think I could have asked for a freer spirit, a bigger helping hand, or a more enjoyable person with whom to share these adventures.

Tuesday, May 3, 2011

La mejor tapa Málageña


Málaga finds me frequenting the same spots over and over again. Cities do that to people, I think. No matter how large or small your city is, there are always your favorite places, and when you are there, you always feel at home. A great afternoon in Málaga is having the opportunity to visit all my favorite places: "my" book store, "my" coffee place, "my" quiet place. And doesn't one refer to these places by just that? For example, you could casually ask a companion, "Oh! Want to take a coffee at the coffee place", and that person would nod 'sure' not batting an eye. No clarification needed: It is simply "the" coffee place.

Most importantly, for the sake of this blog, I often go to "my" tapas bar. This spot has the usual tapas, but most importantly has a tapa that I am always on the lookout for... Espinaca con Garbanzos. This tapa makes me smile inside and out. When it arrives, I smile. When I take a bite, I smile. I close my eyes, chew slowly, and smile, all the while humming "Mmm. Mmm. Mmm". I sit on my bar-stool, take a sip of my wine, and sigh... this tapa is home for me. What is it about this combination that is so special? I don't think I will ever know.

I find myself craving this tapa. On nights like tonight, when there is no possible way to take the bus to Málaga, I re-create this myself. I am always glad I did. And it takes no more than 10-15 minutes to make.

Materials:
2 large handfuls of spinach, chopped
1 garlic clove sliced fine
1 cup of garbanzo beans
half of 1 lemon
salt
olive oil
A couple of slices of fresh, spongy bread

Method:
Pour several heavy dashes of olive oil in a pan (I don't like to measure when it comes to oil. Well, I dont like to measure at all, but the readers already know that). Lightly sauteé the garlic slices watching carefully that they do not burn. When they start to get some color, add the spinach, tossing frequently to wilt. The pile will be large, but trust me, it will wilt down to a managable size. Add your garbanzos, and again, toss to coat. Sprinkle with salt (don't be shy). When the spinach has all been wilted, and the beans have heated through, plate your tapa. Squeeze the lemon over the dish and enjoy. Don't forget to serve this with bread to dip and mop the plate with when you are done. That is my favorite part.

¡Disfruta!

Thursday, April 28, 2011

Spanish Caprese


Caprese salad, an Italian staple of tomatoes, basil, and mozzarella cheese, is easy to love. Back in New York, Charlie and I would order this often, several instances without even consulting the other. At this week's mercado I had bought an ab-normal amount of tomatoes. I had purchased them in hopes of making a gazpacho, but the work schedule this week did not lend itself to cooking. In an attempt to do something quick and easy, I thought of re-inventing a caprese salad by making it Spanish style.

1. Like many pinxos and tapas, I made my salad on tooth picks and skewers.

2. Instead of green basil, I added green olives.

3. Instead of Olive Oil and vinegar, I used Olive Oil and pimentón (Spanish smoked paprika)

4. Instead of mozzarella cheese, I cubed part of my wedge of queso currado mezcla, which is very typical here in Andalucia. It is, literally a "mezcla" or "mix" of goat, sheep, and cow's milk.

Ta Da! Instant tapita for after class... and it only takes 5 minutes.

Sunday, April 3, 2011

Chiles en Nogada Vegetariano

This is the final recipe from the book "Like Water For Chocolate"

The first phrase that comes to my mind about this recipe is "fools rush in where angels dare to tread." While this recipe is not as complicated as one might think, it does take a lot of advance planning and preparation. I think I ended up going to four different stores to get what I needed.

First, I need to practice some basic mexican cooking procedures to speed things up. In particular, how to quickly roast chiles and remove the seeds without tearing them. I charred the chiles by placing them over the gas burners on the stove. Another "art" is how to make a nut sauce. I'm not sure if I did it correctly, since I've never had it before.

What I can say is that the combination of the smoky chiles, the sweet and savory stuffing, the creamy nut sauce and the crunchy, sweet pomegranate was ravashing to the palate. I can understand the magical effect this dish had on the guests at Esperanza and Alex' wedding.

First - do all the prep work: char the chiles and remove the skins, chop all the ingredients in advance. Mix the orange, apple with 1/2 teapoon of salt to prevent discoloration.

Second - prepare the nut sauce. I would recommend adding at least 1 tsp of white pepper and salt to this sauce, then taste and add more if needed. I tried to use a food processor, but you really need to use a blender for this one.

Lastly, prepare the filling: fry the onions first, then add the tomato, the fruit, then finally the soy strips, almonds and cumin. Cook until all of the liquid has evaporated and set aside. My tomato was somewhat bland, so I added 2 tbs of ketchup which also provided a bit of sweetness.

Make sure any side dishes are ready to serve, then prepare the chiles. Arrange them on the serving platter and stuff each one. When all chiles have been stuffed pour about 1/4 cup of sauce over each, then garnish with pomegranate seeds.

I guarantee your guests will be raving about this dish for months. I would recommend doing a trial run before serving to the in-laws :-)

And remember, for the chiles to be there best, you must cook them with love!

The chiles:
5 large fresh chile poblano

Roasted, skinned, and seeds removed
(note: use gloves to remove the seeds)

The filling:
1/4 cup olive oil
1 medium onion, chopped (or use shallots - they provide a hint of garlic)
4 oz almonds, finely chopped
8 oz soy beef strips
8 oz soy chicken strips
2 tsp cumin
1 tomato, chopped
1 apple, peeled, cored and chopped
½ orange (remove seeds and chop)
1 tsp of salt

The sauce:
4 oz queso fresco, crumbled
4 oz walnuts (I also used some cashews)
1/4 cup heavy cream
¼ milk
1 tsp white pepper
1 tsp salt
Blend at high speed in blender, add additional milk if needed.

The garnish:
The seeds of 1 pomegranate

Wednesday, March 16, 2011

Vegetarian Beans with Chile Tezcucana-style

One of my favorite movies of all time is Like Water for Chocolate

. Not only is the story mesmerizing, but the dishes created by Tita amazing. However, the predominance of lard and pork in Mexican cooking can create some challenges for vegetarians. I decided to take a stab at a vegetarian version of one of my favorite meals in the book – simple, yet elegant - Beans with Chile Tezcucana-style.

I made several modifications to simplify the recipe along the way, so here goes…
1 pound dried black beans
1 package Smart Bacon (bacon style strips), chopped into 1 inch strips (it’s ok if the pieces are stuck together as they will eventually dissolve into the beans)
¼ cup olive oil
1 tbs epazote (or more if you like)
5-7 chiles Serrano (or 3-4 chiles de Arbol soaked in boiling water for 30 minutes)
1 cup chopped onion
5-6 large cloves garlic, peeled (will be use whole)
½ tsp cumin
½ tsp ground coriander
¼ tsp cinnamon
6-8 springs of fresh cilantro
Pinch of ground cloves (optional)
8-12 cups vegetable broth
Salt to taste (careful due to salt in broth and bacon)
Crumbled queso blanco or queso fresco for garnish

Soak the dried beans in two cups of water while preparing the other ingredients. Chop the onion fine and slice the chiles Serrano lengthwise and remove ribs and seeds, chop fine (I use rubber gloves while handling the chiles)

In a 4qt saucepan, heat the olive oil until a piece of the onion sizzles on impact. Add the onions and sauté for 2-3 minutes, then add the chiles and the whole garlic cloves. Sauté for an additional 5-6 minutes and then add the bacon pieces, spices and cilantro. Sauté 2-3 more minutes then add the vegetable broth and the beans. Bring to a boil and then simmer very gently for one hour until the beans are tender. If the garlic cloves do not dissolve, you can remove them, same for the sprigs of cilantro.

I served the beans with rice cooked in vegetable broth and seasoned with cilantro and butter. The traditional recipe calls for rice and fried sweet plantains but they were not available, so I used fried green plantains instead. The market had no ripe avocados, but the dish was fine without them: next time!

Don’t forget to put the onion on your head and thank Esperanza for salvaging the cookbook from the smoldering embers of the ranch.

Tuesday, March 8, 2011

"American" Food


It took me seven months and 6 days for it to finally happen: a craving for American food. Not just any American food, but the classics. Things that only those from the U.S. of A. would really, truly appreciate while living abroad. I know it is not the same anyway (because I am a vegetarian) but even veg-heads need their dose of American soul food. Tonight, we put our friend's oven to the test. With the freshest zanahorias Spain has ever grown, a cake was made tonight. That's right: A carrot cake frosted with Philadelphia cream cheese icing. And man, was it good. The best I have ever had, really. Again, like the Thanksgiving post, there is nothing to be said about the ingredients here. They truly are as fresh as fresh can be in Spain, and making food from scratch is always the best.

Also on the menu: Black Bean Cheeseburgers. And no, for the first time we did not use currado, semicurrado, or any other form of Spanish cheese. I bought real Swiss cheese. What burger is complete without a slice (or two) of melted Swiss? And the garnishes … sliced avocados, tomatoes, and Tabasco sauce. Delicious. Now clearly we cannot escape the fact that we are living in Spain. We washed these delicacies down with Sangria, and used Pollo Asado seasoning in the burger patties, but other than that, it was pretty authentic. The only things missing were fries and a milkshake, but we always have to save something for the American food craving. We still have four more months…

... And no recipe for this, guys. You all know how where to buy and/or how to make your favorites. Who makes the best cake? The answer is always your own mama, so why even bother with posting our recipe. We know you are using her recipe already anyway, and we love it that you do. Happy cooking.

Thursday, March 3, 2011

Zumo con Gas


It is citrus season here in Spain, and the fruits are literally falling off the trees heavy with juice. At Paradiso, the frutería which I haunt weekly, there is a box that can be found at the entrance. This box is loaded with oranges on sale, mere euros for kilos upon kilos worth of citrus(many of which still have leaves connected to the tops. There are adorable).

My friend has a grapefruit tree (which I also haunt [almost] weekly) in his front yard. Between both sources, my tiny kitchen was packed full of citrus. On the first warm day last week, my friend and I juiced 10 fruits: 5 oranges, 2 lemons, 3 grapefruit. What better way to bring in the warm weather than fresh juice? Pump it up with some cool, sparkling water. (I use Vichy Catalan, a Spanish brand of sparking mineral water, or agua con gas. My flatmates call me addicted.)

Materials:
10 citrus fruits of your choice. Stick to one, or mix it up like we did!
1 1.5 L bottle of sparkling water
Sevral dashes of sugar or honey to cut the tang (if using bitter citrus)

Serves 4.

Method:
Juice your cirus. If using, add some of your sweeter of choice. Ratio is half/half: Pour juice into a tumbler and top off with sparkling water. Serve on ice, or use chilled sparkling water. I prefer the latter.

Sunday, February 27, 2011

Tortilla



Comfort food is always the best food. Certain dishes bring smiles to faces and warmth to souls. Tortilla, without question, has become one of those dishes for me. I have grown to truly crave this tapa, and it forever has my heart. It is more than a comfort food for me; It is memory. I remember the different tortillas enjoyed in different spots around Spain … and having met friends along the way whom have mastered the art of making this dish. Tortilla is the national dish of Spain, and for good reason. It is simple, healthy, and can be eaten at any temperature. It is great for sharing.

Currently, it is my winter break. Charlie and I recently returned from a holiday in Rome. The best dishes we enjoyed included a maximum of six ingredients, no more, and the flavors were perfect. This is common throughout Europe … simple cooking, minimal ingredients, beautiful flavors. Only five ingredients are required for tortilla, but one takes precedence: Olive oil. This is the secret (in my opinion) to making tortilla, so do not be shy. When cooking provincial dishes like this, many would say "use your best" olive oil. But really, what is "the best" oil? I have come to loathe that term. Like wine, everyone gravitates to a different type, a different palate. Oils are the same, and it also depends on what is available where you live. Forget using "the best" oil. Use your favorite oil. You know, the one that makes you smile.

Materials:
5 eggs
1 potato
1 onion
olive oil
sea salt


Procedure:
1. Beat eggs. Add a dash of salt. Set aside.

2. Slice the potato super thin, as thin as you can. Do the same to your onion. Set aside.

3. Put a liberal amount of oil in a skillet. Fry your onions till slightly golden. Do the same to your potato. Add a heavy pinch of salt.

4. Add 3-4 Tbsp. of olive oil to your skillet. Pour the egg in with your vegetables and let it gently cook on medium for 5-10 minutes (depending upon your stove).

5. The hard part: Flip the tortilla. This can be done several ways:

1. Place a plate on your skillet so that the bottom of the plate faces you, the chef. Flip your tortilla on the plate then slide it back in fast to cook the other side.

2. Liberally coat another skillet of the same size with olive oil. Place this skillet over your tortilla so the bottom of the second skillet faces you, the chef. Flip the tortilla into the "new" skillet and continue to cook the other side.

This serves a ración for 2, or (if quartered) makes 4 tapitas. This is served both hot and cold, and even as filling for sandwiches. Pick which ever way you prefer. If serving as a tapa, don't forget a side of bread, olives, or pisto for that real bodega feeling. Enjoy with friends, drinks, and laughs. Happy Spring.

Sunday, February 13, 2011

Pasta Improviso

One of the great things about Italian cooking is it's ultimate flexibility. Following a few basic principles, you can make a meal out of just about anything.

It's Thursday night and I don't feel like going out to eat so I'm taking stock of what I have to work with... a few mushrooms, a leek and a bag of field greens…so it's looking like a salad. Then I see the orecchiette (little ears) pasta in the cupboard and it hits me: why not make a simple sauce of sauteed leeks, mushrooms and field greens?

What’s on hand:
1 Leek
1 bag of field greens
8 mushrooms
1 clove of garlic
¼ cup of olive oil
2 tbsp. of butter
1.5 cups orecchiette pasta
Some white wine (always on hand at our house)
Parmigiano-Reggiano (or equivalent)
Salt and pepper

Put 4 quarts of salted water in a large pot on the stove on high heat. You want to have your water boiling before you start the sauce.

Next, chop the leek fine, then slice the mushrooms as if using them in an omelet. Peel the garlic. Heat the olive oil and 2 tbsp. of butter in a sauté pan and add the leeks. Cook for 2-3 minutes; then add the mushrooms. Crush the garlic with the flat part of a knife to open it up (this makes it easy to remove later) and add with the mushrooms. Note that as the mushrooms and the greens cook they provide additional liquid

for the sauce.

After 3-4 minutes, remove the garlic, add the greens and continue to cook until the greens are wilted and soft. Add a sprinkling of salt and several grindings of pepper. Remove from heat and let rest a few minutes. Add the pasta to the water and cook according to instructions. When about halfway done, place the sauce on low heat and add 2-3 tbsp. of white wine.

When the pasta is done, drain and immediately toss with the sauce. Add a few grindings of pepper, a generous amount of Parmigiano-Reggiano or Grana Padano, then correct for salt. Serve at once.

Monday, January 10, 2011

"Dreaming of Summer" Salad



“Dreaming of Summer” Salad

Today the high temperature was 24 degrees F with last night’s low going to 14 degrees F. It’s during the dark, cold days of January that summer seems light years away.

So what better way to shake off the cold than with a bright summer vegetable salad? For vegetarians, it’s a complete meal with garbanzo beans, roasted red peppers, artichoke hearts, celery, carrots, black and green olives and chives. For the meat eaters, it’s just an awesome salad to go with fish, beef or chicken.

If available, fresh cilantro would make a wonderful addition; however, today’s selection at the market was old and wilted – better luck next time. The salad was dressed with Extra Virgin olive oil, red wine vinegar and 1-2 teaspoonful’s of 20 year old balsamic vinegar from Modena, Italy. Freshly ground pepper and salt are all that’s needed. Go generous with the olive oil and use the fruitiest, sweetest oil available to you.

Variations:
Substitute the garbanzo beans with thoroughly rinsed hominy or black-eyed peas. Or you can use a third of each one. Two cups of pasta such as conchiglie (small shells), farfalle (bow ties) or orecchiette (little ears).

As always, Buon Appetito!

Charlie

Friday, January 7, 2011

Pan Árabe con Aceite y Sal


Rainy days breed comfort food. What is it about being at home, hearing rain outside, and wanting to submerse yourself in all things cozy? Pajamas, multiple cups of coffee, hot, sultry jazz...

This morning I woke up to the sound of rain on the street. A gentle tapping, the sound was enough to dismiss my want of walking to the bakery for bread. I very much enjoy the pan integral from the bakery on my street. It is a small, sandy-coloured baguette (perfect for one) spotted with specks of grain. Inside, it is light, doughy, and un-heavy compared to the whole-grain loaves I have had in the U.S. This was what I wanted...but did not dare venture outside, even if it was a mere block away.

Comfort food. And comfort food is where the heart is. Spain has been a gentle friend to me, sometimes sour but more often sweet, and I wanted her hug: Warm, toasted bread with oil and salt.

With my flatmates still away for holiday break, I took full advantage of using the kitchen. My kitchen. Like my previous post, I decided to make flatbread again. This flatbread which I was taught to make hails from Africa, which is a short boat-ride away. It is because of this, I affectionately call this bread pan árabe. I could call it flat bread, pan plano, but today I cooked it properly for the first time: Portions gently rose forming bubbles reminding me of another Moroccan bread I have had, so pan árabe it is.

My coffee is steaming beside me. I am chewing on warm, freshly made bread. My tougue gets that tasty flick of salt is has been craving. I am warm, blogging, and completely content. Yes, the errands will have to wait for another day...

Wednesday, January 5, 2011

Olive Flatbread with Steamed Artichoke Hearts and Mushrooms

Where on Earth do I begin? The inspiration? The artichoke escapade? There is really too much to say, and before I type more, let me preface this entry with a statement: This post will no doubt be a long one. Get a cup of coffee, sit back, relax, and read. Happy New Year, by the way. ¡Y Felices Reyes a mi vecinos español!

The inspiration: My dear friend Jenny. Does she know how proud I am of her? Probably not. But in her blog (and you guys should check out sugarspeakbaking.com) she writes a statement that really stuck with me: "I love gifting cookies and cakes to friends and family on special occasions or just because it’s Tuesday". The last part, "...just because it is Tuesday", really hit me for some reason. Why not? And "why Not" happens a lot here in Spain. A lot of things here don't logically make sense. But, like all things in life, you get used to certain things. After a while, one really gets used to the Spanish mentality. And the more you get used to it, the more you just relax, shrug your shoulders, and embrace the "well, Why not"?

At the market, I saw alcachofas and cringed. I love artichokes. Adore, actually. About three years ago, when the Piccolo Gourmet was in the back of my head, my friend Jenny and I decided to "make artichokes" in my kitchen. That kitchen was smaller than the one I now share with Charlie, if you can believe it. Ah, Manhattan. "Why not"? The artichokes 'made' that day were, shall we say, an experiment in the culinary arts. Were they edible? No. Did we try? Yes. I have been petrified of artichokes since then. I gulped hard and said, "Quatro ciento gramos por favor. Sí, alcachofas". Gulp.

I then reference Bon Appétit online on how to properly steam an artichoke. I start sweating. It was the warmest I have been in my stone-cold flat since the start of December. I did everything they said. Did I forget to check the water level in the bottom of my pan? Of course. Is that pan burnt black like Vesuvius? Absolutely. But the artichokes were heaven. Shear heaven. I have not tasted one like it. Ever. The flavor, I am sad to say, cannot be described. One of my favorite culinary memories from New York City is ordering the artichoke at Jean Georges' Nougatine. It arrives in front you simply grand: cut perfectly, steaming hot, and all for you. Ready to be plunged in a dish of melted butter... I am not going to lie: what I made tonight was better. The artichoke needed absolutely nothing. It was earthy, concentrated...like all artichokes should taste like.

And now on to the "Why Not"? My friend Ben taught me how to make this flatbread before he moved to Germany. I loved it. Charlie knows how petrified I am of baking, especially working with doughs. He's the scientist: He's a dough expert. As is Jenny. This flatbread, I am happy to say, is easy. Real easy. So easy, that I make it in less that ten minutes. That's right folks. Have I been wanting to make variations of this recipe? You bet.

Living in Andalucía has really changed my look on food. Everything is fresh here. Bread is baked daily. (You smell it down the street.) Vegetables are sold fresh in open-air markets. Labels of origin are displayed proudly on products. (Please reference the post I wrote on "Thanksgiving". Since then I have changed completely.) I am all about making things from scratch. "Why not"?

Whole-Wheat Olive Flatbread:
5 olives of your choice, pitted, chopped
(I used garlic-marinated green olives)
1 cup of whole wheat flour
(Ben uses local, all-purpose flour. I am in love with the harina integral.)
5 (or so) Tbsp of cold water
3 Tbsp Olive Oil
Pinch of sea salt
Pinch of sugar

Add your dry ingredients together. Add enough water so that the dough holds together. Add Olive Oil and chopped olives. Knead until everthing is combined. Add more flour as needed to you have a clean, well combined ball of dough. Break into meatball-sized balls and roll these out flat on a flour-dusted surface with a flour-dusted rolling pin. Toast on Medium heat until you see those yummy, toasted brown spots. Flip and do the same to the other side.

Topping:
3 freshly steamed Artichoke hearts
200 grams of minced white mushrooms
50-100 grams of freshly soaked, and boiled dry beans (white beans are excellent)
2 cloves of garlic, sliced thin
Salt
Half of 1 large lemon
your best olive oil

Sautee your garlic slices in oil until you smell them and they are toasted golden brown. Add your mushrooms and beans. Sautee. While still warm, chop your artichoke hearts and add to the mixture. Sprinkle with salt and squeeze the lemon over everything combined.

Infused Oil for your artichoke leaves:
your best olive oil
Half of 1 large lemon
1 clove of garlic, sliced.

Coat the base of a small sauce pan with a good amount of olive oil. Add your garlic and sautee. After garlic is toasted, splash the juice of the lemon over all. Mind the seeds. Garnish with a lemon slice.

In closing, yes, this meal is extravagant for one dining alone. I recall Deborah Madison's What People Eat When They Are Alone. There were single men who ate pasta and ketchup. There were others who took the time to rub, marinate, and grill a steak. This meal is all about Jenny's "...just because it is Tuesday". Today, I did some chores and walked around a lot drawing in my sketchbook. Was I starving when I got home? Absolutely. Did I not savour my meal as much as I should have? I did not. Was I glad I went through the effort? Without a doubt. "Why not"? Happy cooking and happy new year!