*August 2009 COTM* OTTOLENGHI: Recipe Lists, Cookbook Recipe Links, Paraphrases
- Caitlin McGrath Aug 3, 2009 01:25 PM
Our Chowhound August 2009 Cookbook of the Month is Ottolenghi: The Cookbook, by Yotam Ottolenghi and Sami Tamimi; and all online recipes by the authors.
Because many participants do not have access to this British cookbook, several generous hounds with the book have offered to paraphrase recipes from the book for which there are no online options. Please request and provide general recipe descriptions and paraphrases in this thread. Below are posted recipe names, listed by subsections in the book, with links to online sources where available (many thanks to greedygirl for finding most of the links).
Please request and provide descriptions and paraphrases as responses to the post with the related titles, as a means of keeping the thread organized and avoiding unnecessary repetition.
*IMPORTANT NOTE*: Please use this thread for requesting and paraphrasing recipes only. Please discuss and report recipes in the respective threads linked in the main COTM thread.
*IMPORTANT NOTE*: The verbatim copying of recipes to the boards is a violation of the copyright of the original authors. Posts with copied recipes will be removed. Please follow Chowhound's Guidelines for Posting Recipes:
Ingredient lists don't fall under copyright protection, so you're welcome to repost those verbatim.
The instructions and any intro paragraphs are covered under copyright protection; these you should paraphrase in your own words.
Thank you for participating, and enjoy cooking from this marvelous book!
Fresh fruit and vegetables:
Peaches and speck with orange blossom: http://eatlikeagirl.com/2007/07/16/ch...
Figs with young pecorino and honey
Radish and broad bean salad: http://www.eattherightstuff.com/blog/...
Fennel and feta with pomegranate seeds and sumac:
Cucumber and poppy seed salad
Etti's herb salad
Chargrilled asparagus, courgettes and manouri:
Asparagus and samphire
French beans and mangetout with hazelnuts and orange: http://the-3rs---reading-ranting--rec...
Baked artichokes and broad beans:
Sweet broccolini with tofu, sesame and coriander:
Chargrilled broccoli with chilli and garlic: http://ohmy-applepie.blogspot.com/200...
Purple sprouting broccoli and salsify with caper butter
Baked okra with tomato and ginger
Roasted buternut squash with burnt aubergine and pomegranate molasses: http://helengraves.co.uk/?p=766Molasses
Caramelised endive with Serrano ham
Cauliflower and cumin fritters with lime yoghurt
Chargrilled cauliflower with tomato, dill and capers
Fennel, cherry tomato and crumble gratin: http://www.gourmet-chick.com/2009/02/...
Marinated romano peppers with buffalo mozzarella
Mixed mushrooms with cinnamon and lemon
Portobello mushrooms with pearl barley and preserved lemon
re: Caitlin McGrath
Caramelised endive with Serrano ham:
Cauliflower and cumin fritters with lime yoghurt:
Chargrilled cauliflower with tomato, dill and capers: http://www.zimbio.com/Recipes/article...
Mixed mushrooms with cinnamon and lemon:
Portobello mushrooms with pearl barley and preserved lemon: http://eattherightstuff.squarespace.c...
Roast potatoes and Jerusalem artichokes with lemon and sage
Roasted red and gold beetroot
Crushed new potatoes with horseradish and sorrel: http://www.ottolenghi.co.uk/recipes/c...
Sweet and sour celeriac and swede
Parsnip and pumpkin mash
Carrot and peas
Roasted sweet potato with pecan and maple: http://shadowcook.com/2008/12/27/yota...
Danielle's sweet potato gratin
re: Caitlin McGrath
Roast red and golden beetroot (p. 63)
500g golden beetroot
500g red beetroot
80g sunflower seeds
90ml maple syrup
4 tbsp sherry vinegar
4 tbsp olive oil
2 crushed garlic cloves
20g chervil leaves plus more for garnish
60g baby chard leaves, baby spinach or rocket
coarse sea salt and black pepper
Preheat oven to 200C. Wash beets and wrap individually in foil. Bake 40 to 90 min., depending on size, until tender when pierced w/knife. Meanwhile, toast sunflower seeds alongside for 8 min., until just lightly colored. Peels the beets, and cut into halves, quarters, or 2-3 cm dice. Mix with the remaining ingredients; there should be a clear sweetness balanced w/salt.
re: Caitlin McGrath
Roast potatoes and Jerusalem artichokes with lemon and sage: http://www.athomemagazine.co.uk/food/...
Sweet and sour celeriac and swede: http://www.waitrose.com/content/waitr...
Carrot and peas: http://heavytable.com/ottolenghis-car...
Danielle's sweet potato gratin: http://blog.maisoncupcake.com/ottolen...
Pulses and grains:
Butterbeans with sweet chilli sauce and fresh herbs:
Whole wheat and mushrooms with celery and shallots
Camargue red rice and quinoa with orange and pistachios:
Couscous and mograbieh with oven-dried tomatoes: http://www.ottolenghi.co.uk/recipes/c...
Couscous with dried apricots and butternut squash:
Puy lentils wih sour cherries, bacon and Gorgonzoa
Chickpeas and spinach with honeyed sweet poatoes
Tamara's stuffed vine leaves
Lamb, beef and pork:
Marinated rack of lamb with coriander and honey:
Lamb cutlets with walnut, fig and goat's cheese salad: http://www.gourmet-chick.com/2009/01/...
Courgette-wrapped lamb kebabs
Beef and lamb meatballs baked in tahini
Roasted beef fillet (plus three sauces).
Roast pork belly (plus two relishes): http://shadowcook.com/2008/11/30/yota...
Oxtail stew with pumpkin and cinnamon
I will do my best. Duck fat is rendering on the stove, so if I am too skimpy with the paraphrase, post back..
35g stale white bread, crusts removed
300g minced beef
300g minced lamb
3 garlic cloves, crushed
35g flat-leaf parsley, finely cho\pped
1 tsp salt
1/2 tsp black pepper
2 1/2 tsp ground allspice (pimento)
1 1/2 rsp ground cinnamon
1 free-range egg
light olive oil for fryuing
1 tbsp chopped flat-leaf parsley, top garnish
grated zest of 1/2 lemon, to garnish
150ml tahini paste
70ml white wine vinegar
1 garlic clove, crushed
a pinch of salt
1. Make the tahini sauce by whisking ingredients together. You may need to add a little water to get a creamy, saucelike texture.
2. Preheat the oven to 200ºC.
3. Soak the bread in some cold water until softened [2-3 minutes] and then squeeze most of the water out. Crumble it into a bowl. Add then beef, lamb, garlic, parsely, salt, spices and egg. Mix well with your hands.
4. Shape into golf sized balls. Heat up some oil, about 5mm depth, in a large frying pan. Don't heat to high or it will spit while cooking. Shallow fry the meatballs in small batches. Each batch for about 2 minutes, turning so they are brown all over.
5. Remove meatballs from pan onto a kitchen paper towel and then transfer to a ovenproof dish. Place in the oven for 5 minutes. Remove from the oven, pour over the tahini sauce and then bake in the oven another 10 minutes or until meatballs are just cooked through. Garnish with parsley and lemon zest and serve immediately.
Harissa-marinated chicken with red grapefruit salad
Roast chicken with sumac, za'atar and lemon: http://thecookbookgeek.blogspot.com/2...
Roast chicken with saffron, hazelenuts and honey: http://www.gourmetworrier.com/2009/06...
Roast chicken and three rice salad
Turkey and sweetcorn meatballs with roasted pepper sauce
Marinated turkey breast with cumin, coriander and white wine:
Seared duck breast with blood orange and star anise
Barbecued quail with mograbiah salad
re: Caitlin McGrath
Marinated Turkey Breast with Cumin, Coriander and White Wine (that link is for another recipe). Paraphrasing marinade here for Oakjoan:
4 T mint leaves
4 T parsley leaves
4T coriander (cilantro) leaves
1 garlic clove, peeled
60 ml lemon juice
60 ml olive oil
125 ml white wine
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper.
Whiz in FP for a minute or two until smooth. Pour over turkey in container (not metal), rub into the meat, cover, refrigerate for 24 hours, making sure the turkey breast is covered.
Fish and shellfish:
Seafood, fennel and lime salad: http://wwwfamilycookbookcom.blogspot....
Grilled mackerel with green olive, celery and raisin salsa:
Grilled mackerel with sweet potato pickle and mint yogurt
Organic salmon with red pepper and hazelnut salsa
Seared tuna with pistachio crust and papaya salsa
Pan-fried sea bass on pita with labneh, tomato and preserved lemon
Pan-fried sea bream with green tahini and pomegranate seeds
Sardines stuffed with bulgur, currants and pistachios
Fried scallops with saffron potatoes, asparagus and samphire
Buttered prawns with tomatoes, olives and Arak
Bread and savoury pastries:
Crusty white Italian loaf
Green olive loaf
Sour cherry and walnut stick
Focaccia (plus three toppings)
Jerusalem artichokes and Swiss chard tart
Sweet and spicy beef and pork pie
Butternut, carrot and goat’s cheese tartlets
‘Pizza’ with feta, tomato and olive
Sweet potato galettes
Roasted pepper and cannellini bruschetta
Organic salmon and asparagus bruschetta
Olive oil crackers
Parmesan and poppy biscuits
Cheddar and caraway cheese straws
Sour Cherry and Walnut Stick, paraphrased.
160 ml luke warm water (not higher than 30C)
1.5 tsp active dried yeast
40 ml orange juice
250g country brown flour ("Allinson's country grain brown bread flour or Hovis granary flour) plus extra for dusting
65g buckwheat flour
50g dried sour cherries
50g walnuts, roughly broken into pieces
Stir the water/yeast in an electric mixer bowl and leave for 10 minutes. Then add OJ, mix, add both flours. Knead for 5 minutes at low speed w/ dough hook until the dough comes together.
Scrape the dough in the bowl, then add salt and knead for 4 miuntes on high. Dough should be smoother and silky. Add cherries & walnuts and mix on medium for one minute.
Knead by hand turning the dough), until you can no longer see the walnuts/cherries and the dough is smooth. Put the dough (shaped into a ball) in a large bowl, covered w/ a damp cloth, for about 1.5 hours in a warm place - or until dough has doubled.
[This part is a bit tricky sounding:]
Put dough on floured surface. "Pull the edges of the doubh so that they all meet at the centre top to form a puffed, round cushion shape." Use the handle of a wooden spoon or something like that to divide the dough in half (into 2 "equal spheres" - I think this means to make a division but not to actually separate the dough?). "Press down a little and then fold one half over the other. Crimp the round edges together with your fingers to seal them as if you were making a Cornish pasty." You then roll this to create a "torpedo like baguette shape". Put this gently on a floured kitchen towel, cover with saran wrap, and let rise in a warm place for 45 minutes.
Heat the overn to 220C. Put a shallow smallish pan of hot water in the bottom of the oven. When the dough has risen by fifty percent, roll it on to a baking sheet using the towel to help you. Try to lose as little air as possible, and use a very sharp (not serrated) knife to make three diagonal slashes about 1 cm deep on the top of the bread.
Bake for 20-25 minutes - it's ready when there is a hollow sound when you tap on the bottom of the loaf. Cool on a wire rack.
Huh. I didn't even notice this recipe in the book, but it looks really good! Plus, I need something to do with the juice of the oranges I bought. There are a couple of recipes (french beans and mangetout and one other I can't recall) that call for only the zest!
So, any ideas on what country brown flour is? Whole wheat flour, perhaps?
re: Caitlin McGrath
Small cakes, muffins and cupcakes:
Peach and raspberry
Lemon and blueberry
Lavender and honey
Plum, marzipan and cinnamon
Carrot, apple and pecan
Pear and Amaretto crumble cake
Sticky chocolate loaf
re: Caitlin McGrath
Plum, marzipan and cinnamon muffins: http://eatseasonably.co.uk/what-to-ea...
Blueberry crumble muffins: http://www.letherbakecake.com/2011/01...
Carrot, apple and pecan muffins: http://www.rosylipsandlavender.com/20...
Hazelnut cupcakes: http://article_dan.posterous.com/?tag=ottolenghi
Sticky chocolate loaf: http://www.thefooddiaries.com/post/58...
Bars, biscuits and truffles:
Pistachio and ginger biscotti
White chocolate and cranberry biscuits
Almond and orange Florentines
Sour cherry amaretti
Prune and brandy truffles
Raspberry and oat bar
Macadamia and white chocolate: http://5currantbuns.wordpress.com/tag...
Khalid’s chocolate and chestnut bars
re: Caitlin McGrath
Pistachio shortbreads: http://soupandbread.org/?p=301
Pistachio and ginger biscotti: http://www.mykitchentreasures.com/201...
Almond and orange Florentines: http://jeroxie.com/addiction/almond-a...
Champagne chocolates: http://polkadotcook.blogspot.com/2009...
Sour cherry amaretti: http://demon-cook.blogspot.com/2009/1...
Raspberry and oat bar: http://crazycookanth.blogspot.com/201...
Granola bars: http://cooksystem.blogspot.com/2010/0...
Toffee brownies: http://genki.com.au/genki-blog/post/t...
White chocolate and raspberry
Banana and hazelnut
Semolina and raspberry tart
Individual plum clafoutis
See above for paraphrase from the book. I truly don't mean to be a nag, but it would be great if everyone could request and post recipes as responses to the specific post that lists the recipe name. That's the idea of the organization: this way, as the month goes on and it gets longer, it will be easy to keep track of where the recipes are.
I normally cook from the book, so I'm not really sure where to post this. Tonight for dinner I made the current recipe from the Guardian UK website. It seemed like a very strange recipe, using quite a bit of rice flour in the "pie" filling, but it was delicious. This would make a great first course, or addition to a meze spread. I cut the butter/oil mixture by about a third, crumbled on some feta on top of the yogurt filling, and stirred some tahini into the dollop of yogurt on top.
I have to confess that I was using fresh vine leaves, pine nuts, and tahini from Lebanon, but I think this would be good with supermarket ingredients. I used Fage 2% yogurt.
Well, I only took the briefest look at the recipe, so that was a guess based on title. I figured posters could decide what is the best place to post about online recipes depending where they fit best in the rubric of the report threads.
The idea of keeping this thread is for paraphrases, not discussion/reports, is that all the discussion stays in its respective thread and is easy to find, and this doesn't become a catchall.
When I reported on the Saffron Cauliflower recipe from the Ottolenghi Guardian UK recipe website, I posted under "Vegetables, Aubergines, and Greens". Ottolenghi's column is entitled "The New Vegetarian", so I assume the majority of the recipes from that site could be posted under that chapter, including the Vine Leaf, Herb, and Yogurt Pie.