Spiced Garbanzo Beans and My Current Obsessions

The other day I noticed it has been a while since I updated the “My Favorite Things” page here at The Endive Chronicles. I didn’t just stop discovering new things, I have just been a bit negligent about sharing them. So here is an update for you.

Bodegas Dios Baco Fino Sherry- Normally I prefer manzanilla sherry, usually finding fino a little unrefined like nail polish remover. But, good sherry is difficult to find in the United States and so when I was perusing Santa Rosa’s Bottle Barn recently (best selection I’ve found so far) I was delighted to find a small but respectable selection of sherries and so I loaded up. The Bodegas Dios Baco Fino was nutty, nuanced and didn’t make me feel as if I were in a nail salon.

I love dry sherries, but know very little since so few are easily found in the United States. If anyone has any info or recommendations I would be glad to hear them.

Mint and Licorice Root Tisane –  I love this herbal infusion. Licorice root and mint combine for a sweet, refreshing and caffeine free drink I really like to have in the afternoon. Normally I drink it hot, but it is also wonderful chilled with a tiny squeeze of agave syrup. I use a weight ratio of 4 licorice root to 1 mint.

Blood Orange Olive Oil - I just want to preface this by saying that I recently won a recipe competition at The Olive Press, but other than that I have absolutely no connection to them and am not being paid for this mention or the mention of the other products for that matter. I am simply a fan.

I recently used their Blood Orange Olive Oil in a potato salad I whipped up last week to feed my fellow Mutineers Alan, Ian and Chris. The flavor it added was over the top and I wish I could eat it every day. I’ll have salad recipe for you in the coming weeks.

Old Chatham Sheepherding Company’s Ginger Yogurt – I think I am obsessed with Old Chatham Sheepherding Company in itself. Their Ewe’s Blue cheese is the thing dreams are made of and I am always on the lookout for their products.  This is a sheep’s milk yogurt and it is extraordinary. It is simply flavored with nothing more than the most tender candied ginger and is so heartbreakingly creamy that I am constantly nursing a pretty serious jones for it; I generally breakdown about once a week. It is pretty expensive, but is completely worth it for the occasional snack.

My new Eurocuisine yogurt maker – Okay, I actually have an obsession with yogurt period. I eat one or two a day and am constantly on the hunt for a good one. I recently decided that with the amount of yogurt I eat I could save a lot of money and avoid excess waste by making my own. I’m not very good at it yet, but I am counting on tips from the fabulous Debbie to help me out with my next batch!

Spiced Garbanzo Beans - This recipe is vying for the first place position with the ginger yogurt. It is simply garbanzos, smoked paprika and sea salt sauteed till crisp on the outside in several glugs of olive oil and served warm. The flavor is rich and smoky. The bean itself is crisp and creamy with a nutty flavor that is reminiscent of peanuts and it makes for a filling and wonderful snack.

Spiced Garbanzo Beans

1/4 cup Extra Virgin Olive Oil

2 TBS Onion, minced (I have used both yellow and scallions with great results, just use your favorite)

2 cups Cooked Garbanzo Beans, rinsed and pat dry

1 1/2 tsp Smoked Paprika

Sea Salt, to taste

Add the oil to a hot skillet (preferably cast iron) and saute the onions for a minute or two. Add in the garbanzo beans, smoked paprika and sea salt and cook until the outsides are brown and slightly crisp. Drain briefly on a paper towel and sere warm.

Note: Serving these while warm is important, especially if beginning with dried beans versus canned beans. They will dry out as they cool, it is unfortunate.