Thursday, July 17, 2008

Get Drunk in the Woods, vol 2

Ok, so here's the next installment, a couple of apps for my legions of adoring fans.  Now, as I've mentioned before, the muffin family evening always starts with martinis (or recently mojitos as well) on the deck.  This of course is followed by feasting, it's just how we do.  So now that the summer is in full swing, I've been working on my hors d'oeuvres (side note: I can't believe I spelled that right, but the red dotted line has yet to appear!) so that everyone can make it through to dinner.  Last year I bruschetta-ed it out every time, and finally perfected that recipe.  But of course, because life is inherently unfair, now apparently tomatoes are fatal or something, and I don't want to be knocking off all my friends and family members just because they couldn't resist a tasty snack.  So a couple things I've been experimenting with are below.  First, my new favorite snackable - Pita Chips!  Now this is one of those things where the first time I made them, they were truly awesome.  And of course, since that time, I've been trying to recreate exactly what I did and haven't found the perfect formula.  It all depends on the combo of herbs, so it's kinda a crapshoot.  But they've never been bad, and it's more fun than just chucking some tortilla chips in a bowl.  They also go perfectly with the other recipe I've got there, White Bean Dip. mmmmmm.

Pita Chips

pocketless pita bread
assorted fresh herbs, chopped (oregano, chives, basil, and thyme are what I've used, though it might be interesting to throw in some rosemary, sage or even tarragon if you're feeling frisky)
chopped garlic
olive oil

Preheat the oven to 400
Combine the chopped herbs and the garlic in a bowl
Cut the pita bread into wedges and place on a cookie sheet
Brush the top of each wedge with olive oil
Sprinkle the herb/garlic mixture over the top
Salt the chips liberally
Pour a bit more olive oil over the top of the herbs if they're looking dry
Cook for 5-7 minutes, keeping a close eye on them because they will burn!

They get crispier and act more like chips the longer you bake them.  I personally like them more bread-y, so I don't usually cook for more than about 5 min.

White Bean Dip

2 cans cannelini beans, drained
4 tbsp fresh sage, chopped
4 tbsp olive oil
juice from 1/2 to 1 lemon, to taste
salt, to taste

Combine the ingredients.  Mash together until somewhat smooth, but with some of the beans holding their shape.  Serve with pita chips!


tracy. said...

That pita cracker thing is the best thing ever. I ate roughly ALL OF THEM last time they were made.

(Why is there a handicap sign by the "word verification"? If I'm in a wheelchair I don't have to type in 'bditmwg'?)


Papagayo said...

love. bean. dip!!! yay!