artichokes + eggplants

It has looked a lot like the Smitten Kitchen here over the last couple of days, with two dinners in a row inspired by Deb’s dishes.

potatoes, sliced

I started on Monday with a potato tortilla, the first I’ve ever attempted at home. I used this recipe as a guide, but I did go the more traditional route of frying my potato slices – creamy beauties from Ledge Ends Produce, sliced thin on a mandoline slicer – low and slow in a good amount of olive oil. I used raw artichokes rather than marinated, since I had picked up some beauties from Wishing Stone Farm over the weekend, and included some of my own marinated grilled red peppers plus a little smoky pimenton.

potato tortilla, cooking

Mine didn’t come out nearly as pretty as Deb’s did, which I attribute to my choice to use our iron skillet rather than the recommended non-stick, but it still tasted delicious. The last of it made a great breakfast today, too.

crust, prepped and ready for the grill

Which brings us to the pizza.

eggplant, garlic, oil

provolone and olives

Now that Mike has mastered his grilled pizza recipe and technique, it was time to change things up a bit, so for last night’s version we went with the grilled eggplant and olive pie posted here.

grilled eggplant and olive pizza

Mike made me promise I’d include the phrase “Deb’s a genius” in this post, and how could I not? What a great combination of flavors this was. The grilled eggplant slices were tender and smoky, the olives provided deliciously briny bursts of flavor, and the melty provolone cheese was a winning counterpart to both.

sliced pie

Dinner:  August 26, 2009

Thanks for the inspiration, Deb!

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