Babbo chickpea bruschetta

July 25, 2013 at 11:45 am (B plus (3 stars, like a lot), Beans, Derek's faves, Italian)

We were trying to think of a quick appetizer that would work well with a summer squash, basil, tomato pasta salad.  I suggested a chickpea salad and Derek instead suggested making chickpea bruschetta.  He’s had the dish several times at Babbo in NYC and always liked it. He didn’t follow the recipe amounts too carefully and he used minced garlic instead of sliced and chopped kalamata olives instead of tapenade. Nonetheless, he said it tasted quite similar to the “real thing.”  The rosemary was essential, as without it the chickpeas seemed just a little one note.  I thought that a dash of cumin would be nice as well, but Derek didn’t want to risk messing up a perfectly nice recipe.  Next time!

Permalink 2 Comments

Smashed potato salad with escarole

July 21, 2013 at 3:52 pm (A (4 stars, love), Dark leafy greens, Derek's faves, Quick weeknight recipe, Starches, Website / blog, Yearly menu plan)

I’m not a huge fan of mashed potatoes, but I like this recipe a lot. The escarole adds plenty of texture and bulk and the olive oil and lemon juice and zest make it very flavorful. It’s based on a Mark Bittman recipe. He says the olive oil takes mere potatoes and greens from “humble to sublime.” Bittman says to peel the potatoes, but don’t do it–the skins are the best part! Bittman says any bitter greens will work, and recommends trying it with radicchio, dandelion, endive, or chicory.  Usually I just make it with quite mild escarole, but I’d like to try it with some of the more bitter greens someday. This dish is good hot, but it’s also good as leftovers at room temperature. It would make a nice dish to bring to a picnic. I tend to make it whenever I get a big head of escarole in my CSA basket, and I happen to have some potatoes on hand. Otherwise I use the escarole to make escarole and beans with tomato sauce. Read the rest of this entry »

Permalink 3 Comments