Ottolenghi and Tamimi’s Jerusalem: A Cookbook

Following are twelve food adventures I’ve had working with Yotam Ottolenghi and Sami Tamimi’s Jerusalem: A Cookbook (2012).

IMG_5467Recipe #12) Roasted cauliflower salad. November 24, 2014. This was delightful dish, but one perhaps that might have been better executed. The cauliflower was done before it seemed adequately charred. And sadly, I didn’t have the called-for hazelnuts. But the salad was still good (of course – the cookbook is superb). The maple syrup was an interesting addition to this salad.

IMG_5456Recipe #11) Roasted sweet potatoes. November 23, 2014. I made this roasted sweet potato dish last Sunday — a really wonderful way to roast sweet potatoes. I had no figs to use as the recipe called, but I can see how they might go really well with the balsamic reduction (which I had never made before but makes, I think, for a very pretty presentation).

IMG_5439Recipe #10) Roasted chicken with clementines. November 21, 2014. What a lovely dish! Roasted fennel is truly one of my favorite things. I’m getting a bit more comfortable with cooking meat. I used boneless chicken thighs here.

IMG_5309Recipe #9) Lemony leek meatballs. June 24, 2014. These meatballs were unexpectedly delightful. Making meat patties is definitely out of my comfort zone, so this dish was a good choice.

2014-06-08 19.22.20Recipe #8) Barley “risotto” with marinated feta. June 8, 2014. What makes this dish is the feta marinated with caraway. Lovely.

2014-05-30 20.05.57Recipe #7) Wheat berries & kale. May 30, 2014. Wonderful.

2014-05-28 18.38.30Recipe #6) Eggplant with bulgur and yogurt. May 28, 2014. A very interesting dish. The bulgur was wonderful, but I’m not sure about eating eggplant this way. Perhaps I didn’t execute it well?

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Recipe #5) Parsley and barley salad. February 5, 2014. Very nice light dinner.

2014-01-17 22.58.28Recipe #4) Chicken with caramelized onion and cardamom rice. January 17, 2014. This was the main course during my last night at home in Wisconsin before heading back to the east coast. I forgot how much I love cardamom. I must use this spice more often.

2014-01-17 22.22.02Recipe #3) Roasted butternut squash and red onion with tahini and za’atar. January 17, 2014. Amazing.

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2014-01-11 21.15.11Recipe #2) Watercress and chickpea soup with rose water and ras el hanout. January 11, 2014. This was absolutely lovely. The spice mixture was fabulous. A very simple soup that should be made regularly.

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Recipe #1) Beef meatballs with beans and lemon. January 1, 2014. The was the first dish we attempted from this cookbook. Delightful. Who knew I would like a meatball?

 

Andrea Nguyen’s Into the Vietnamese Kitchen

Today is the last day of my 2.5-week visit in Wisconsin. Below are a few Vietnamese dishes — all from Andrea Nguyen’s Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (2006) — we made during my stay. Wonderful, wonderful dishes.

Recipe 1. Spicy Cabbage and Chicken Salad. July 29, 2014.
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Recipe 2. Basic Rice Soup. July 29, 2014.
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Recipe 3. Rice Noodle Bowl with Stir-fried Beef. Aug 3, 2014.
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Recipe 4. Spicy Hue Beef and Rice Noodle Soup. Aug 4, 2014.
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Recipe 5. Chicken Pho. Aug 5, 2014.IMG_5395

Recipe 6. Pork with Rice Noodles and Herbs. Aug 10, 2014.
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catching up

2013-11-26 20.48.25

butternut squash tahini dip

 

2013-12-20 21.07.18

fried peppers with thyme

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crispy potatoes

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venison with peppers and crispy potatoes

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chicken and shrimp romesco

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duck fattee with chickpea pilaf, pomegranates, and walnuts
Christmas 2013

Here is to catching up on a few dishes. We now have completed 40 recipes from Moro East – 25% of the total recipes in the book.

 

pan-fried pork with pecans and fennel

pan-fried porkHere is a meat main course from Moro EastPan-fried pork with pecans and fennel. The Clarks call for almonds, but an allergy in the family pushed us toward the pecans. We actually really enjoyed the switch. The dish was prescient of the cooler weather to come. And I must say, fennel is fast becoming one of my favorite all-time foods. We now have completed 34 recipes from Moro East. Percentage complete: 21.25%

scallops with sherry, asparagus and migas

scallopsMy mother and I made scallops for the first time in our lives last week. It was an exciting day. This dish also represents our first attempt at making one of the seafood recipes in Moro East. This made for a doubly exciting day. For our first time, I think we had a success on our hands.

scallopsNearly as good as the scallops themselves were the migas. These are amazing. I never would have thought to pan-fry bread pieces like this. But my goodness. We pan-fried small pieces of crustless bread with garlic and bay leaves for over thirty minutes. We used a white sourdough for this. The oil soaked into the bread pieces, which turned out almost (almost) like dumplings. They were incredible. And they were the perfect complement to the scallops. Below is a photo of one of our plates with additional bread pieces. A lot of additional bread pieces.

scallopsThis represents our 33rd completed dish from Moro East. Percentage complete: 20.63%

 

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