We are really excited about this recipe from Sarah Peck, the head chef at charming Brooklyn eatery Ortine. We just did a kitchen tour of Ortine, and Sarah gave us this recipe to share with you. The thing is, though, it's really five recipes!
These recipes make up a popular dish at Ortine, a bright and delicious Mediterranean platter. We love how original some of these little bites are; the loose formula for Five Bean Salad leaves room for improvisation with cupboard staples, and the Spiced Roasted Nuts would be good with or without the rest of the platter!
Ortine's Mediterranean Platter courtesy of Sarah Peck
Five Bean Salad Fresh string beans cut in small pieces, blanched in salted water Black beans, adzuki beans, canelinni beans, chickpeas, soaked overnight and cooked for 45 min-hour 2 red bell peppers in a medium dice 2 red onions, medium dice 1 tbsp. cumin Salt Pepper Olive oil
In sauté pan, cook onions and cumin in olive oil on medium heat until translucent, then add red bell peppers and cook for another 3-5 minutes. Remove from heat.
In a large bowl, mix all five beans, onions, and peppers with salt and pepper to taste, then drizzle with olive oil.
2 cups Chickpeas 2 tbsp. Tahini 2 tbsp. Lemon juice 3 tbsp. Olive oil Salt to taste 1 clove garlic
Soak chickpeas overnight, drain and rinse and boil for 45 min-hour. Once soft, drain the chickpeas but keep the cooking liquid in a separate container. In a food processer, blend chickpeas with tahini, lemon juice, olive oil, salt, and garlic, then add 1/2 cup to 1 cup of the cooking liquid to thin it out to a smooth consistency. Garnish with paprika and olive oil.
Spiced Roasted Nuts
1 cup pecans, 1 cup walnuts 1 cup pumpkin Seeds 1 cup almonds 1 tbsp. cumin 1 tbsp. paprika Salt and pepper to taste 1 tbsp. olive oil
Mix all ingredients in a bowl, then bake on a sheetpan at 350°F degrees for 25 minutes.
Oven Toasted Flatbread
1 pita or other type of flatbread Pinch of paprika Pinch of salt and pepper Drizzle of olive oil.
Cut pita into six concentric slices, then dress with paprika, salt, pepper, and olive oil and bake in 350 degree oven for 10 minutes.
Curry Pickled Eggplant
3 large eggplants, sliced into ½ inch slices and cut into quarters 2 carrots, thinly sliced 6 cloves garlic, thinly sliced 2 tbsp. cumin 1 tbsp. turmeric 1/4 tsp. ground cloves 1/4 tsp. ground nutmeg Salt and pepper to taste Olive oil
Brine: 1 cup apple cider vinegar (any light colored vinegar will do) 4 cups water 4 tbsp. non-iodized salt 1 tbsp. raw sugar
Toss slices of eggplant in olive oil, then bake on a sheet tray on 350 degrees for 15 minutes. Remove from oven, let cool, and place in a bowl with carrots and garlic. In a medium saucepan, bring water, vinegar, non-iodized salt, and sugar in to a boil. Take off the heat and pour into eggplant and vegetable mixture. Let the vegetables in the brine cool for a few hours to a day at room temperature, then transfer into jars and store in the refrigerator. The flavor of the pickle continues to bloom while refrigerated.