cookbook LA /  by Lindsey | Dolly and Oatmeal

while in LA last week i had the opportunity to stop by cookbook, a space i had been meaning to check out for quite some time.  if there were ever a place i could see myself plop down each day to be inspired, rejuvenated and just plain old mesmerized, this was it.  it's kind of a farmers' market/farm stand/cafe mashup, highlighting local produce and prepared foods. 

farm tables displayed fresh, local veggies; stone fruits, the perkiest of raspberries, cornichons to munch on, freshly picked flower stems and a freezer with an assortment of berry/herb ice pops. beside a refrigerator case stood a beautiful wooden bookcase filled with specialty oils, chocolate bars, salts and spices.

while my head was spinning from all the beauty, i was equally a little bummed that i couldn't purchase a bunch of loot to bring home and cook up.  i did, however, get to purchase some of the sweetest, most raspberry-colored raspberries and a few juicy apricots.  and i was super happy to bring those little guys back to our place and shoot them, and all their glory, in a kitchen with direct sunlight (GASP!).   if you ever do find yourself in the LA area, this place is a must-go! happy monday, all! xo

chickpea flour flatbread w/ new potatoes + fresh basil (v + gf) /  by Lindsey | Dolly and Oatmeal

as i'm sure many of you know, anya, from the beautiful blog, Golubka, released her first cookbook, The Vibrant Table a few weeks ago.  i was lucky enough to receive a copy and have been anxiously plotting out what i will make first.  first of all, this cookbook is more than a cookbook; it's a guide on healthy, wholesome, CONSCIOUS eating - with a preface that frames all the ingredients in the book and explains why anya utilizes them (some of which i have never heard of before, but am totally jazzed to use - maca + mesquite!). not only do her recipes reflect her culture and heritage, but they are also a celebration of family and meals for all kinds of occasions.  moreover, the photos (all of which her daughter take - both for her blog and the cookbook!) weave a beautifully, vibrant food story.

i've been working on a flatbread recipe for some time using chickpea/garbanzo bean flour.  there's been a lot trial and error - substituting half the garbanzo bean flour for other GF flours, adding various amounts of oil and water and adding different herbs and spices.  finally, i reached a consistency and texture that i'm super pleased with - crispy and thin without much of a crumble!  i've been waiting for just the right mix of ingredients to top this flatbread, so when i received my copy of The Vibrant Table (and immediately read through it!) and saw anya's fingerling potato and rosemary flatbread, i knew i had found the perfect way to top off my flatbread.  new potatoes are popping up at all the markets around me, as well as leafy herbs and freshly plucked onions, so i chose to make a few changes to the original recipe based on what was available to me.  all in all, the garlic-smeared flatbread with slightly sweet potatoes, shiitakes, onions and some toasted pine nuts, came out to be one of the loveliest combos i've ever had.  thank you to anya for the inspiration! 

chickpea flour flatbread w/ new potatoes + fresh basil (v + gf)

| makes 2 flatbreads |

flatbread topping adapted from The Vibrant Table

i didn't have all the ingredients from anya's flatbread recipe, she uses rolled oats, quinoa flakes, nuts, zucchini and chia seeds that i would imagine to be super tasty.  but if you're not gluten free, substituting your favorite/go-to flatbread recipe is totally ok too! 

ingredients

dough

  • 2 cups garbanzo bean/chickpea flour, plus more for dusting
  • 2 tablespoons extra virgin olive oil, plus more for coating bowl
  • 1 teaspoon baking powder
  • 1 teaspoon fine grain sea salt
  • 6-8 tablespoons water

topping

  • roughly 12 ounces assorted new potatoes, thinly sliced (preferably with a mandoline)
  • 1 head of garlic
  • 4-6 shiitake mushrooms, stems removed and sliced thin
  • 1 small red onion, sliced thin
  • 1/4 cup fresh basil, julienned
  • 2 tablespoons pine nuts, toasted
  • olive oil for brushing
  • sea salt + fresh ground pepper

instructions

  • place the sliced potatoes in a large bowl; cover the slices with cold water and 1 tablespoon sea salt.  let sit for about 1 hour
  • preheat oven to 350°.  slice off the top of the garlic head to expose the insides.  peel most of the surrounding layers of paper and place inside a piece of foil.  sprinkle with salt, pepper, and a drizzle of olive oil, wrap foil and place in a small baking dish or ramekin.  roast for 25-30 minutes - until cloves can be easily pierced with a sharp knife.  squeeze garlic cloves into a small bowl and mash with the back of a fork; set aside

for the crust

  • in a large bowl, whisk flour, baking powder and salt.  add the olive oil and mix with your hands until oil is evenly dispersed and the flour resembles small crumbles.  by the tablespoon, work water in little by little with your hands - you may need more or less water depending on your brand of flour.  in the end, you want your dough to be pliable, but not too sticky.  once dough comes together kneed and form into a smooth ball, brush with a bit of oil and cover with a dish towel - let rest in the bowl for 8-10 minutes
  • divide dough evenly into 2 pieces (place second piece back in the bowl and cover).  take a large piece of parchment paper and dust it with flour.  form dough into an disk and flour the top of the dough (you can either use a second piece of parchment or a floured rolling pin), and roll dough into a 9-10 inch circle - if edges crack just pinch back together
  • repeat with second piece of dough when ready

assemble flatbread

  • preheat oven to 400° with a baking sheet inside
  • drain and rinse the potato slices, pat dry.  using a pastry brush, smooth top of dough with a 1/4 of the roasted garlic puree, then evenly arrange potato slices, overlapping the edges of slices until the dough is covered.  lightly brush with olive oil and sprinkle with salt + pepper.  transfer the flatbread, with the parchment, to the oven and bake for 16-18 minutes
  • remove flatbread from oven and add half the mushrooms and onion, then add another 1/4 of the garlic puree and a small sprinkle of salt.  bake for about 13 minutes, remove, add basil and then cook for another 2 minutes.  remove flatbread and transfer to a cutting board. slice bread and top a tablespoon of toasted pine nuts.  serve and enjoy!
  • repeat with other piece of dough

beet tacos w/ beet green salsa verde + spicy pickled onions (v + gf) /  by Lindsey | Dolly and Oatmeal

now that it's july, my brain can officially register that it's summer.  and since it's summer that means vacation and perhaps some relaxation.  we're leaving the pup behind (sad face) with my parents and heading to LA; we've got a (non) list of things to hit up including a trip out to the desert for a hike through joshua tree, an early morning surf lesson, popping in to some of the million restaurants i have bookmarked, spending time with two people we love more than what's probably conceived to be normal, and meeting our four-legged niece + nephew: charlie, and her brother henry.  to say that i'm excited is an understatement.  i would love any other suggestions you all may have!

speaking of cali, they have the BEST tacos! i am wholly looking forward to consuming them all for breakfast, lunch + dinner...on repeat.  so, today it's a bit of a taco celebration in honor of the upcoming 4th of july. what's better than a super fresh, vibrant taco on a day of celebration - i say, not much!  

i was totally inspired by an awesome mexican restaurant near us in park slope that we eat at often.  usually i order various menu items here and there to make the kind of meal i like to eat.  most times, i get a citrusy avo + beet salad, a side of mini corn tortillas, some of their insanely spicy (and delicious) hot sauce, and make my own little meal of spicy beet tacos - so yum!  so, these tacos are definitely a riff on what i'm ordering when i'm mex-ing it up.  but my beet greens were so lovely, and my cilantro growing outside was so fragrant, that i wanted to make a salsa verde to go along with it all.  add some super spicy, crunchy, quick-pickled onions and you're set!  happy fourth, y'all! xo

roasted beet tacos w/ beet green salsa verde + spicy, quick-pickled onions (v + gf)

| makes about 8 tacos |

ingredients

beet filling

  • corn tortillas
  • 1 lb. beets, washed and trimmed (reserve beet greens for salsa verde)
  • 2 ripe avocados, pitted and cut into thin slices
  • zest + juice from 1 lime
  • cilantro for garnish
  • fine grain sea salt + fresh ground pepper
  • olive oil for roasting

beet green salsa verde

  • 3/4 cup beet greens, roughly chopped
  • 1/4 fresh cilantro
  • 1/4 jalapeño pepper, seeded or not
  • 1 teaspoon red wine vinegar
  • 4-5 tablespoons extra virgin olive oil
  • 1 garlic clove, roughly chopped
  • large grain sea salt

spicy pickled onions

  • 1 large red onion
  • 1 jalapeño pepper, cut into quarters (i chose to keep the seeds in for more heat, but if you like less heat, remove the seeds)
  • 1/2 cup apple cider vinegar
  • 1 cup water
  • big pinch of large grain sea salt

instructions

to roast the beets

  • preheat oven to 400° and place beets in a large piece of foil.  drizzle oil evenly over beets, and sprinkle with salt + pepper; wrap the foil tightly and place in a baking dish, bake for roughly 1 hour - until beets can be easily pierced with a fork or sharp knife.  remove beets from oven and allow to cool.  once cool, slip skins off and discard; rinse beets and pat dry
  • slice beets into small chunks and place in a mixing bowl.  add lime juice, zest and salt + pepper, taste and adjust seasoning.  set beet mixture aside

salsa verde

  • place all the salsa verde ingredients in a food processor and pulse, scraping down the sides until roughly chopped.  taste for seasoning and adjust accordingly.  set aside

spicy, quick-pickled onions

  • place onions, pepper, vinegar, water and salt in a medium saucepan; stir, and bring contents to a boil.  turn off heat and allow to cool.  when cool, discard the pepper pieces, and transfer onions and some of the juice to a lidded jar.  refrigerate until ready to use

assemble tacos

  • heat tortillas over a low flame on a gas stove, grill, or in an oven.  stuff the tacos with sliced avo, beets, spicy pickled onions, and salsa verde.  garnish with extra cilantro and serve warm

enjoy!