Mako and a Chicken

Asparagus Tortilla de Patata

This is a twist on the classic that I learned from my Tita Charie in Barcelona.  Tortilla de Patata (also known as a Spanish Omelette) is a humble Tapa yet you can find it at pretty much any bar, cafe or high end restaurant in Spain.  Today we used the ingredients that came in our weekly CSA box.  Asparagus just came into season so we decided to incorporate it into our Tortilla.

Ingredients:

Potatoes (we used Russet, nice and starchy)

8 eggs

Garlic

Spring onion (you can use any onion)

Arugula (optional)

Asparagus (optional)

Olive Oil

Salt & Pepper

cast iron pan

Set your oven to 450 degrees.

Peel and blanch asparagus, set aside.

Scramble 8 eggs in a large bowl and set aside. 

Start by peeling the potatoes, then slicing them into thin slices.  Cook them in olive oil until soft, add a generous amount of salt and then remove them from the pan and put them into the bowl with the uncooked scrambled eggs.  Keep olive oil in pan.

Add garlic, spring onion and arugula to pan.  Sauté until the greens are wilted.  Add greens to the egg/potato mixture.

Add more olive oil to the pan.  Once oil is hot, add egg mixture to pan.  As soon as the bottom of the omelette browns and the eggs are starting to thicken, nestle the asparagus into the omelette.  Try making a pattern so that each slice will get a stalk of asparagus.

Remove from stove and put cast iron pan into the oven until the top is nice and brown.  Make sure that the middle is cooked with a fork directly in the middle.  If the fork comes out clean, you're good to go.

Slice, top with a dab of aioli and enjoy.

Eat leftovers as breakfast or add a slice to a fresh baguette, rubbed with tomato for a nice sandwich!

Pop-Up Pepe photos by Olivia Wright

Chickens: Out of the house and into the coop

Gluten-Free Pancakes

• 
  
• 
  
• 3/4 cup milk
• 1 cup "What Iif" flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted

"What Iif Flour" is a gluten-free flour created by the authors of "Ideas in Food".  Here's a link to the recipe on their blog.  They are geniuses.  

http://blog.ideasinfood.com/ideas_in_food/2012/03/batch-2-flour.html

POP-UP PEPE MENU!

march 25th, 2012



yogurt burrata and beet salad arugula, almonds, olives and preserved lemon

cauliflower soup wild fennel and broccoli romanesco

pulled trumpet mushrooms asparagus, polenta, vadouvan and poached egg
or
sausage and roast pork heirloom beans, sauerkraut, fresh ground mustard

plus delicious dessert!


join us first for snacks in the tapas style

 duckfat popcorn

tortilla española  

marinated artichokes

mussels escabeche


there will be wine

Alchemy Collective to pour "single-origin coffee" at POP UP PEPE!

http://www.alchemycollective.com/

We love these guys, and we're lucky enough to have them pouring their delicious pour-over verve coffee!  Check out their cafe on MLK in South Berkeley!

Pop-Up Pepe!

LIMITED SEATING!  FEW SEATS LEFT!

To reserve your spot, please email us at popuppepe@gmail.com.

Make sure to specify the number of people in your party and leave us your 

FULL NAME and PHONE NUMBER.

Please notify us if you have any dietary restrictions and we will do our best to accommodate.  

Bar will open at 6pm with a carefully selected wine list by sommelier Johnny Contreras.

Dinner seating will start at 6pm, community seating.

DON'T MISS OUT!  HOPE TO SEE YOU THERE!

Lemons Galore!

Candied Meyer Lemons, learned from the master.

Here it is, Jacque Pepin.