inspired edible++i mimic mediterraneo++amethyst & yellow ranunculus
i was craving chickpeas. and spinach. and garlic. spicy garlic tomato sauce. fresh bread.
i was craving a delicious meal i shared two weeks ago with a dear friend at mediterraneo, a lovely spanish tapas restaurant on the hermosa beach pier.
we shared the following dishes from their menu:
tortilla espanola (fritatta-like with potatoes, red peppers, onions and cheese.)
caprese
spinachi con garbanzos (garbanzos sauteed with garlic, fresh spinach & lemon.)
chicken brochettes
patatas bravas (fingerling potatoes in a spicy garlic tomato sauce.)
they served us average foccacia. it was better when i toasted it at home for the left-overs.
everything was delicious. especially all together. i’ve been craving this ever since.
today, my craving was satisfied and it was lovely.
i didn’t realize how much my first plating resembled a whale until i reviewed the photos.
also. my beautiful love brought me a perfect bouquet of amethyst & yellow ranunculus.
he is simply the best.
so is he.
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for your taste buds:
i mimic mediterraneo.
start with the tomato sauce, then tortilla espanola, and make the pesto in the downtime. wait to make the spinach & garbanzos until you are ready to eat- they will be done in minutes. ps. i plated this twice. i decided the first version, which i now realize closely resembles a whale, was too fussy and forced. i dumped it into big bowls when it was time to eat. if i had left it on the teeny white plates, we would’ve ended up with laps full of tomato sauce. after i did it, i made b wait even longer to eat while i photographed the sloppier/cooler looking version two. i served with toasted garlic rubber ciabatta. i highly recommend getting to know your awesome neighborhood bakeries. we picked up this loaf, along with several delicious pastries from stolichnaya bakery on the corner of fairfax & santa monica , by whole foods. i promise you. absolutely worth it.
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spicy tomato sauce
2 cans good quality italian tomatoes
1 can tomato paste
2 small onions, chopped
6-10 cloves garlic, crushed
1 fresh red chili, chopped finely
1 tsp. crushed red pepper
salt & pepper
1. saute onions, garlic, chili and crushed red pepper in a few glugs of extra virgin olive or coconut oil until fragrant. season with s&p.
2. add canned tomatoes and tomato paste, along with a cup of filtered water.
3. season with s&p.
4. bring to a slow boil, reduce heat and simmer for 20 minutes-1 1/2 hours. the longer/slower you cook, the better developed the flavors will be.
5. taste and season accordingly. when you reach a flavor you are happy with, add juice of half a lemon or a swig of red wine or balsamic vinegar for a tangy kick. turn off heat.
tortilla espanola
2 potatoes, (if russet, peeled) and chopped into large cubes.
1 portobello mushroom, sliced.
2 small onions, chopped.
2 roasted red pepper, thinly sliced.
5 pieces of marinated artichoke hearts, roughly chopped. or frozen, defrosted & chopped.
3 green onions, chopped.
6 large eggs, beaten with a little organic milk & seasoned with s&p.
1/2 c shredded cheddar or fontina.
s&p
1. preheat the oven to 425º.
2. boil a large pot of water. add potatoes.
3. parboil potatoes and drain thoroughly.
4. spread potatoes out on a baking sheet with some olive or coconut oil. season with s&p. bake until golden brown, 15-25 minutes.
5. saute the mushrooms and onions in a few glugs of oil on medium high heat for about 5 minutes. incorporate peppers & artichokes.
6. gently incorporate potatoes and green onions. set aside and allow to cool.
7. heat a little oil in a medium sized nonstick or well seasoned cast iron pan.
8. add a thin layer of eggs to pan. add mushroom/potato mixture to pan. pour remainder of eggs over and reduce heat to medium.
9. once it begins to set, lift the edges with a spatula to allow any loose egg to touch the pan. sprinkle half of cheese over top.
10. once it is mostly set, use a large plate to flip the tortilla out of pan. then slide it back onto the pan, top side down.
11. watch the bottom and keep the heat on the low side so it doesn’t burn. mine actually fell apart because i used a pan that was too large. so i cooked it as cohesively as i could and then formed it into a glass pie dish.
12. sprinkle remaining cheese over top and broil for a minute or less. until golden.
13. slice with a sharp knife so you can see the beautiful colors and shapes when served!
spinachi con garbanzos
1 bunch organic spinach, (i love our farmer’s market!) triple washed.
5 cloves garlic ( i love garlic. use as much or as little as you like. i often used a head per meal.)
1 tsp. crushed red pepper
1/2 lemon (find free fruit in your neighborhood! we get our lemons from two trees on our street. with permission. sort of. fallenfruit.org )
1 cup cooked garbanzo beans/chickpeas (canned is fine but cooked from dry has a better texture.)
1. heat a few glugs of oil in a nonstick pan.
2. crush garlic into pan and add crushed red pepper. saute on medium high heat until fragrant but be careful not to burn.
3. add chickpeas and toss in garlic gently.
4. add spinach to pan, squeeze lemon over, add a splash of sake, white wine or beer and cover with a tight fitting lid.
5. allow spinach to wilt. do not overcook!! season with s&p.
i topped this dish with the same pesto i keep in the fridge as my favorite condiment.
bon appetit!! happy spring <3
