Yes, bar food. Each years' Food and Wine Cocktails Guide has an end section with bar food from various establishments from around the U.S. Flipping through the 2009 edition last night, I noticed a recipe from Boqueria Soho in Manhattan. My wife loves the Boqueria near Flatiron Lounge, a little ways uptown, so I thought it was a no-brainer to try this fairly simple recipe.
I won't go into the prep and cook details, but here are the ingredients.
Chickpeas (canned)
Canola oil
Chikpea flour
Smoked Spanish Paprika
Garlic powder
Onion powder
Ground Coriander
Salt
Flat-leaf Parsley
Chives
Basil
Lemon wedges
Being a bar snack, I added a little extra salt to make it almost too salty, which is perfect with a crisp beer. The beer happened to be Gaffel kölsch, an effervescent style.
Tomorrow, I am going to make the Shrimp Salad Sliders from Julie Reiner's Clover Club in Brooklyn. (I am not picking NY establishments on purpose -- I am going by what looks tasty, and what ingredients I have on hand.)
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