EyeSwoon

the bite: Julia Gartland | Sassy Kitchen

First and foremost I would like to thank this sassy swooner for endless amounts of inspiration – the thoughtful gluten free recipes, the stunning photography, and the oh-so-swoony styling is simply perfection. I first met Julia at the Saveur Blog Awards though I have admired from a distance for quite some time. I am honored to introduce and feature Julia Gartland of Sassy Kitchen on this weeks #TheBite!

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NAME : Julia Gartland

PROFESSION : Photographer & Food Stylist, creator of Sassy Kitchen

PHILOSOPHY ON FOOD?  Simple food & seasonal ingredients.

COOKING MAKES ME FEEL  Calm, confident & endlessly fulfilled

ESSENTIAL KITCHEN TOOL? A mandolin, cast iron, sharp knives & hands.

THREE INGREDIENTS YOU COULDN’T LIVE WITHOUT? Lots of lemons, Maldon Sea Salt & good coffee.

SOUNDTRACK IN YOUR KITCHEN? Depending on the time of day, anything from 90’s hip hop to The Velvet Underground & Nina Simone.

 

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MIDNIGHT SNACK? Ice cream or homemade popcorn

QUIRKY FOOD HABITS? I love canned tuna!

I CAN NEVER RESIST? French fries, always.

THE RECIPE YOU ARE KNOWN FOR? Fruit crumbles, pesto pasta & good salad dressings.

MOST SWOON-WORTHY RESTAURANT? Estela

THEY SAY YOU ARE WHAT YOU EAT –  WHAT ARE YOU? A really good salad.

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Thyme + Sumac Chickpea Socca with Arugula, Pistachio + Feta Salad

Julia Gartland

  • Ingredients

    • SERVES 4 

      • 1 cup chickpea & fava bean flour
      • 1 teaspoon sea salt
      • 1 teaspoon freshly ground pepper
      • 2 teaspoons sumac
      • 1 cup lukewarm water
      • 4-6 tablespoons olive oil, divided
      • 1 medium sweet onion, roughly chopped
      • 1 garlic clove, minced
      • 3 tablespoons thyme leaves, de-stemmed
      • 1/2 lemon, juice + zest

      ARUGULA, PISTACHIO & FETA SALAD

      • 3 heaping handfuls of baby arugula
      • 1/3 cup pistachios, toasted lightly & roughly chopped
      • 2 oz. good sheepsmilk feta, crumbled
      • 1/2 fennel bulb, shaved
      • 1/2 red onion, thinly sliced
      • Sea salt to taste
      • Freshly ground pepper

      LEMON DIJON DRESSING:

      • 1 teaspoon whole grain dijon mustard
      • 2 teaspoons lemon juice
      • 1 teaspoons red wine vinegar
      • 1 garlic clove, minced
      • Olive oil, about 2 tablespoons – 1/4 cup

       

  • The Prep

      • Heat oven to 450 degrees.  In a large mixing bowl, whisk together chickpea flour. sumac, salt and pepper. Slowly whisk in lukewarm water, making sure to eliminate all lumps.  Stir in 2 tablespoons of olive oil. Fold in onion, garlic, thyme and lemon juice + zest.  Let mixture sit and thicken for about 15 minutes (or up to 12 hours).  Mixture should be the consistency of heavy cream.
      • Add skillet or cast iron to hot oven to preheat with 2 tablespoons of olive oil to coat (for about 10 mintues or until pan is very hot).  Carefully remove hot pan and pour in batter evenly.
      • Top with sea salt, fresh pepper and more thyme then bake for 12-15 minutes or until edges are browned and firm.  If socca appears dry while baking or after, drizzle more olive oil over top.  Let cool for 15-20 minutes.ARUGULA, PISTACHIO & FETA SALAD
      • Add mixed greens to serving bowl and toss with pistachios, fennel and red onion.  Set aside.
      • In a small mason jar, mix together all dressing ingredients minus oil.  Whisk in enough olive oil until dressing is desired thickness, then cover and shake well until dressing has emulsified.
      • Drizzle over top salad before serving, crumble in feta and garnish with flaky sea salt and freshly cracked pepper.  Serve atop socca slices & enjoy!

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