Garbanzo Flour Shrimp Flapjacks

Steve and Olivia came over last night.  It's always relaxed and easy to have dinner together. And nobody minds trying new things.

Mark Bitman calls these Spanish Tortillatas.  

I watched his video and made them for when Steve and Olivia came over last night.  They are good.  But too many has the same effect on your digestion as too many garbanzo beans.  Keep them as an appetizer.

1. 1 cup garbanzo bean flour
2. 1 cup white flour
3. 1 tbl + baking soda
4. 1 tbl salt or more
5. Stir the dry ingredients and add enough water, stirring to get a thin "pancake like" batter.   Mark described it as the consistency of heavy creme.
6. Add what ever you want.  Last night we had chives, tarragon, parsley, cilantro, red onion, and cut up shrimp to add.  And lots of ground pepper.  Like a lot.
7. Heat too much olive oil in a pan and fry them up like you would a pancake fritter.

I made a cilantro sauce from Cuisinart-ing ginger, garlic, some peeled almonds, cilantro, mint, lemon, a pinch of sugar, and yogurt.

I also served some mixed pickle from ushci.

Olivia made an amazing salad of cocktail grapefruit, kalamata olives, red onion, avocado and mixed greens.

Olivia also pan roasted some leeks and fennel and oven roasted some raddicho from Gozo Farm

YUM!

The Perfect Sun Dried Tomato

Olivia Chase of Farmer and the Cook has created the perfect Sun Dried Tomato.  Soft, packed with flavor, moist and chewy, it lends itself to a whole new paradigm of what do to with sun dried tomatoes.

Her site:

oragnichilies.com will start to sell them soon 

along with her perfect chipotle lime salt and other goodies.

You can also visit her at the Farmer's Market in Ojai on Sundays next to Friend's Ranch stand which is where you should get your lemonade.

Steve and Olivia Came Over for Dinner

And Steve said, "I'll bring some vegetables and Patron."
And I said, "I'll order some fish from Alicia"

I had a wide open cranial sacrum appointment with Arturo that ended at 6:45.
Steve and Olivia showed up about then.

Alicia had delivered a shy 2lb of ahi tuna and 8 diver scallops.
Olivia came with volunteer heirlooms, leeks, carrots, arugula.
And I had some stuff in the fridge.

We made tomato bruschetta with lemon Basil and fresh mozzarella, french potato salad, miso ahi tuna on a bed of fennel, radish with leeks.

We ate apricots, caramel ice cream and drank black coffee.