Ottolenghi: The Cookbook
Yotam Ottolenghi, Sami Tamimi
Format: PDF / Kindle (mobi) / ePub
Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.
Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.
The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking.
enough salt. Adjust the seasoning if necessary, sprinkle with more chervil, and serve. Crushed new potatoes with horseradish and sorrel Somewhere between a mash and a potato salad, this dish is very satisfying both warm and at room temperature. Adjust the seasoning and the horseradish to suit your taste (recheck once it has cooled down). Sorrel is not always available. If necessary, substitute arugula, or any soft herb, and a little lemon juice. Horseradish sauce or wasabi paste (beware,
40 g unsalted butter 1¾ oz / 50 g vermicelli noodles, broken into 1½-inch / 4-cm pieces 1⅔ cups / 400 ml chicken stock or water ½ tsp grated nutmeg 1½ tsp ground cinnamon 1½ tsp salt ½ tsp freshly ground black pepper 4 tbsp olive oil 2 white onions, halved and thinly sliced 1 To make the sauce, heat the olive oil in a saucepan, add the garlic and chiles, and fry for 2 minutes. Add the chopped tomatoes, water, vinegar, salt, and cumin. Bring to a boil, then lower the heat and simmer for
warm place for 2 minutes. While you wait, gently toss together the toasted walnuts, cheese, mint, parsley, and oil, seasoning with salt and pepper. Make sure the components stay separate and that the cheese doesn’t smear the leaves. 5 To serve, put the chops on serving plates, pile the salad next to them, and place the figs alongside. Spoon a scant tablespoon of sauce over each portion of lamb and drizzle a small amount of it over the figs and salad. Serve at once. Zucchini-wrapped lamb
chopped 1 dried red chile, seeded and coarsely chopped 1½ tsp tomato paste 2 tbsp lemon juice ½ tsp salt 1 tbsp Greek yogurt 1¾ lb / 800 g organic or free-range chicken thigh meat (8 to 10 thighs) Red grapefruit salad 2 red grapefruits 4 oz / 120 g peppery wild arugula 1 tsp olive oil coarse sea salt and freshly ground black pepper Sauce ⅔ cup / 150 ml pink grapefruit juice generous ½ cup / 130 ml lemon juice ⅔ cup / 150 ml maple syrup ¼ tsp salt pinch of ground
together the flour, baking powder, baking soda, and salt, then set aside. Cream the butter and superfine sugar together until light and fluffy, preferably using an electric mixer. Mix the eggs with the vanilla, then gradually add to the creamed mixture, beating well until each little addition has been fully incorporated. Gently fold in one-third of the flour mixture, followed by one-third of the sour cream. Continue like this until both are mixed in and the batter is smooth. Fold in the diced