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!
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