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Aug 3, 2009 01:25 PM

*August 2009 COTM* OTTOLENGHI: Recipe Lists, Cookbook Recipe Links, Paraphrases

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!

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  1. Fresh fruit and vegetables:

    Peaches and speck with orange blossom:

    Figs with young pecorino and honey

    Radish and broad bean salad:

    Fennel and feta with pomegranate seeds and sumac:

    Cucumber and poppy seed salad
    Etti's herb salad

    1 Reply
    1. Mighty aubergine:

      Marinated aubergine with tahini and oregano:

      Burnt aubergine with yellow pepper and red onion
      Aubergine-wrapped ricotta gnocchi with sage butter

      Roasted aubergine with saffron yoghurt:

      1 Reply
      1. re: Caitlin McGrath

        Burnt aubergine with yellow pepper and red onion:

        Aubergine-wrapped ricotta gnocchi with sage butter:

      2. Greens:

        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:

        Purple sprouting broccoli and salsify with caper butter

        Baked okra with tomato and ginger

        1 Reply
        1. More vegetables:

          Roasted buternut squash with burnt aubergine and pomegranate molasses:

          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:

          Marinated romano peppers with buffalo mozzarella
          Mixed mushrooms with cinnamon and lemon
          Portobello mushrooms with pearl barley and preserved lemon

          1 Reply
          1. re: Caitlin McGrath

            Caramelised endive with Serrano ham:

            Cauliflower and cumin fritters with lime yoghurt:

            Chargrilled cauliflower with tomato, dill and capers:

            Mixed mushrooms with cinnamon and lemon:

            Portobello mushrooms with pearl barley and preserved lemon: http://eattherightstuff.squarespace.c...

          2. Roots:

            Roast potatoes and Jerusalem artichokes with lemon and sage
            Roasted red and gold beetroot

            Crushed new potatoes with horseradish and sorrel:

            Sweet and sour celeriac and swede
            Parsnip and pumpkin mash
            Carrot and peas

            Roasted sweet potato with pecan and maple:

            Danielle's sweet potato gratin

            2 Replies
            1. 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.