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Ottolenghi: Cooking from Jerusalem and Plenty

Ottolenghi: Cooking from Jerusalem and Plenty
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  • Post #91 - October 14th, 2014, 4:37 pm
    Post #91 - October 14th, 2014, 4:37 pm Post #91 - October 14th, 2014, 4:37 pm
    Ottolenghi is coming to town next week. Tickets here, in case you didn't see the thread today in Events.

    https://www.eventbrite.com/e/meet-legen ... andingpage
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #92 - November 28th, 2014, 10:31 am
    Post #92 - November 28th, 2014, 10:31 am Post #92 - November 28th, 2014, 10:31 am
    The book continues to be a winner: roasted butternut squash and red onions with tahini and za'atar was a winner for Thanksgiving. I wad skeptical about leaving the skin on the squash, so I peeled it, and cut the squash a little smaller (more appropriate for a side dish) but otherwise stuck to the recipe as written.
    Lots of nutty flavors between the browned squash, pine nuts and tahini, and the lemon juice cuts the sweetness of the squash and onions. Definitely a dish I'll make again.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #93 - December 20th, 2014, 6:58 am
    Post #93 - December 20th, 2014, 6:58 am Post #93 - December 20th, 2014, 6:58 am
    JoelF wrote:The book continues to be a winner: roasted butternut squash and red onions with tahini and za'atar was a winner for Thanksgiving. I wad skeptical about leaving the skin on the squash, so I peeled it, and cut the squash a little smaller (more appropriate for a side dish) but otherwise stuck to the recipe as written.
    Lots of nutty flavors between the browned squash, pine nuts and tahini, and the lemon juice cuts the sweetness of the squash and onions. Definitely a dish I'll make again.


    By coincidence (or because it's squash season), I made this for dinner last night and completely agree-- a definite winner. I was too lazy to peel the squash, so we nibbled the flesh off the skin at the table. Peeling was a better idea! I also didn't have any pine nuts, but it was delicious without.

    Image
  • Post #94 - January 8th, 2015, 9:20 am
    Post #94 - January 8th, 2015, 9:20 am Post #94 - January 8th, 2015, 9:20 am
    Anyone cooking from Plenty More? It's an interesting cookbook-- same poofy cover, but subdivided by technique instead of ingredient. The recipes seem like more of the same, but who can complain when "the same" is so good. I note that he finally includes recipes for my nemesis, kale. I will have to try them-- if anyone can make kale palatable, it's Ottolenghi.

    I made the celery root and apple salad from the "Tossed" section and it was excellent-- bright, fresh flavors that were perfect to go with a roast chicken on a cold winter's day and also made good leftovers. I liked the addition of quinoa. I didn't have cilantro, so I used parsley and enjoyed the slight bitterness. The leftovers were good at lunch with a bit of feta and some smoked almonds.

    Jen
  • Post #95 - January 4th, 2018, 4:31 pm
    Post #95 - January 4th, 2018, 4:31 pm Post #95 - January 4th, 2018, 4:31 pm
    I was just on Amazon looking at the best seller list under natural food cooibook, and I noticed that Ottolenghi and Jerusalem are $2.99 right now on kindle, and Plenty is $9.90. Hope this helps, Nancy

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