July 18, 2008
Before the bar exam, I used to love the weekends. Looooove the weekends, I should say. Live for them, actually. A dinner out here, an hour on the couch there; a leisurely walk; plenty of grocery shopping and cooking and baking … and the list goes on. A mainstay of these kicked-back weekends is lunch. It generally involves a two-fisted-type of sandwich. Sometimes they’re from our very own kitchen: panini-ed in the grill pan, passed under the broiler or eaten cold. Other times they are retrieved from our wide selection of neighborhood sandwich shops. But they’re always delicious, and flanked by a generous pile of whatever potato chip I’m currently loving (at the moment: these).
These days, though, weekends just mean studying. More studying. And, while I can pull myself away for long enough to eat (believe you me), I can’t really justify a long walk to the sandwich shop or a trip to the market for sandwich ingredients. So we’ve been making do with whatever we have around. And I have to say, the lunches we’ve been cobbling together with pantry and fridge odds-and-ends have been wonderful. Stellar, even. I hardly even miss the sandwiches (except for Goddess & The Grocer‘s California Dreamin’; I definitely miss that one).
(Click “more” for the rest of the story, more photos & the recipe.)
The clear star of our smörgåsbord-style lunches (I am a fraction Swedish and thus like to use that word as much as possible, which is more often than you’d think) has been these pita chips. I’ve been baking pita chips for some time and they’re great and all, but for a recent Saturday smörgåsbord (see! twice in one post!) we had the stroke of brilliance to grill them. This technique is not only brilliant because it means Kevin does all the work (he’s the resident griller). It’s also brilliant because it manages to achieve the elusive pita chip texture that the oven often misses: crackly on the outside, but warm and chewy on the inside. Then there’s the matter of the flavor: kissed with olive oil, cumin, sea salt and the smoke of the grill. We’ve had quite a streak going with them: several weekends running. My only fear is that they’ll always remind me of the bar exam. Which, in case you’re wondering, is not very appetizing. Unlike these pita chips.
Happy weekend! May it be filled with mish-mash lunches and free of studying. Sigh.
Grilled Pita Chips
1 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon fine-grain sea salt
Prepare the grill. Meanwhile, combine the cumin, paprika and sea salt in a small bowl. Next, brush both sides of the pitas with the olive oil. Sprinkle the cumin mixture over both sides of the pitas. Grill the pitas for 2 to 3 minutes per side. Cut into wedges and serve warm, preferably with your favorite hummus.