I made a soup once that was a combination of everything good - it was sweet, salty, spicy, and sour all at once. Since that day, those four combined flavours have been my goal for all things excellent, especially when it comes to sweet potato. Now any time I eat sweet potato I … [Read more...] about Sweet Potato Pancakes with Spicy Soy-Lime Dipping Sauce and Avocado
plenty
“Plenty” of Roasted Sweet Potatoes, Parsnips, Tomatoes and Capers
I've used the "plenty" pun in a title before, but with significantly more disastrous (and less delicious) results. So I wanted to give this one a more positive spin since I really do love this cookbook by Yotam Ottolenghi. The capers are not optional. Only use roma tomatoes … [Read more...] about “Plenty” of Roasted Sweet Potatoes, Parsnips, Tomatoes and Capers
“Plenty” of Mistakes: Rice, Radish and Avocado Salad with Lemon-Cumin Vinaigrette
Well oops. I tried this beautiful salad from Yotam Ottlenghi's Plenty: Vibrant Recipes from London's Ottolenghi last week and instead of following the directions I royally butchered it. And it's vegetarian, which makes the "butchering" that much worse. Stuff I did wrong: I … [Read more...] about “Plenty” of Mistakes: Rice, Radish and Avocado Salad with Lemon-Cumin Vinaigrette
Stuffed Zucchini
Wow! I made it through all the cookbook review recipes from "Plenty" by Yotam Ottolenghi and "Good Fish" by Becky Selengut from the 4th Annual Volk/Watson Christmas Extravaganza this year. This is the last one! Well, there will be one more recipe from the party, but since I … [Read more...] about Stuffed Zucchini
Beet, Orange, and Black Olive Salad with Orange Flower Water from “Plenty”
You're going to want to get your kitchen gloves ready for this one... Beets are messy. This recipe is relatively mess-free, but you'll still end up purple if you're not careful. One trick is lemon juice, so juice a lemon using your hands when this is all said and done, and … [Read more...] about Beet, Orange, and Black Olive Salad with Orange Flower Water from “Plenty”
A Salad I Could Eat Everyday: Quinoa Salad with Lime and Roasted Sweet Potatoes
Okay, Mr. Ottolenghi, lets see how you did... ...for the 4th Annual Volk/Watson Extravaganza I cherry-picked from Yotam Ottolenghi's gourmet vegetable cookbook, "Plenty". I kind of cheated because I did choose some recipes I'd already tested and knew to be wonderful (the roasted … [Read more...] about A Salad I Could Eat Everyday: Quinoa Salad with Lime and Roasted Sweet Potatoes
“Plenty” of “Good Fish” Christmas Party and Cookbook Review: The Pictures
From Good Fish: Sustainable Seafood Recipes from the Pacific Coast by Becky Selengut: Wild Arctic Char on Cauliflower Puree with Roasted Vegetables and Vanilla-Apple Vinaigrette Roasted Wild Turbot on Bok Choy and Cabbage with Soy Caramel Sauce Wild Turbot Escabache … [Read more...] about “Plenty” of “Good Fish” Christmas Party and Cookbook Review: The Pictures
Great Success!
Whew! I made it! 4 fish dishes, 5 vegetarian dishes, one cheese tray, 5 kinds of cookies, and 10 wines, and one successful Christmas party later and I can officially say Becky Selengut's sustainable fish cookbook, "Good Fish" and Yotam Ottolenghi's vegetarian gourmet cookbook, … [Read more...] about Great Success!
Barley Jambalaya or Middle Eastern Kisir
These are two very different dishes - jambalaya and kisir. One is a Cajun specialty that usually involves chorizo sausage, shrimp, chicken, green peppers, spices, and rice while the other involves bulgur, no meat, pomegranate molasses, pomegranate seeds, and mint. Skip the meat … [Read more...] about Barley Jambalaya or Middle Eastern Kisir
Roasted Acorn Squash Slices with Lemon, Herbs, and Garlic
The easiest way to roast a squash is to cut it in half, scoop out the seeds, place the sides cut side-down on a baking sheet, and roast in a 350 degree Fahrenheit oven for about 40 minutes, or until the flesh is soft and the juices start to seep out and caramelize. Scoop out the … [Read more...] about Roasted Acorn Squash Slices with Lemon, Herbs, and Garlic