Following are twelve food adventures I’ve had working with Yotam Ottolenghi and Sami Tamimi’s Jerusalem: A Cookbook (2012).
Recipe #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.
Recipe #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).
Recipe #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.
Recipe #5) Parsley and barley salad. February 5, 2014. Very nice light dinner.
Recipe #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.
Recipe #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.
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?