Recipes #21-#23, Jerusalem

Below are three festive dishes from Yotam Ottolenghi and Sami Tamimi’s Jerusalem. They represent my 21st-23rd completed dishes from this cookbook. IMG_5634Recipe #21) Roasted chicken with artichoke and lemon. A fairly solid dish, although the lemon peel was a bit overwhelming — seemed a bit bitter. A very pretty presentation!

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IMG_5637Recipe #22) Spicy beet, leek & walnut salad – This is my kind of food. An all-around beautiful dish. The pomegranate is extra good in this salad. 
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IMG_5663Recipe #23) Tahini cookies – Here is the requisite holiday cookie. These are great little cookies and very easy to make. The tahini flavor is great – a little something unique but not too overwhelming.

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3-Course Dinner (Jerusalem-Themed)

IMG_5530 IMG_5531Recipe #15) Pureed beets with yogurt – This first-course dish is my 15th dish out of Yotam Ottolenghi and Sami Tamimi’s Jerusalem: A Cookbook. This dish combines beets, garlic, red chile, Greek yogurt, date syrup (I substituted maple syrup), and olive oil. It’s topped with green onions, hazelnuts, and goat cheese. Such a beautiful presentation, I think.

IMG_5544 IMG_5547Recipe #16) Braised chicken thighs with apricots and currants – I’m becoming more and more adept at cooking meat. And the chicken thigh is quickly becoming my favorite piece of chicken (How could I have once favored the breast?!). The sweet fruit and the fennel are, for me, the stars of this main dish.

IMG_5526Recipe #17) Muhallabieh – This sweet milky dessert finished off this three-course meal. It also was the first dessert I attempted out of the Jerusalem cookbook. It was good but perhaps slightly too sweet for my tastes.

 

 

pine nut and rosewater Tropezienne

2013-08-08 20.41.17It has been quite a while since I’ve made a cake — about a year, in fact.  But, I think I made a pretty good return with this pine nut and rosewater Tropezienne. Actually, I’m not sure how much of a cake it is; it’s more of a sliced piece of brioche filled with cream.

pine nut and rosewater tropezienneIt was very fun to make, although we did have to start this at 10 am because of the brioche. It was complete around 6:30 p.m.

2013-08-08 20.42.55Hooray for cakes. And for baking. All day. 🙂 This represents my 32nd completed recipe from Moro East. Percentage complete: 20%

“clouds on cream,” sciumette

"clouds on cream"

We switched back to Mario Batali, just for a bit, to make this “clouds on cream” dessert with whole milk, heavy cream, confectioners’ sugar, eggs, and blood orange. We dusted the sciumette with cocoa powder.

It was good — better than expected, actually. We were rushing when we made this, so we were pleased when we actually produced something pleasing. 🙂

"clouds on cream"

I now have completed 70 (70!) recipes from Batali’s  Molto Italiano (percentage complete: 21.4%).

game hens with pomegranate

game hens with pomegranateI have had my eye on this recipe in Batali’s Molto Italiano for some time — almost two years. Yet, for one reason or another, the moment never seemed quite right for a Cornish hen. I hadn’t had one before this Christmas. And although I like to imagine that I am fairly open to various types of foods, the truth of the matter is that I usually find myself floundering when it comes to meats. Cooking these hens, in fact, may have been my first time cooking something whole — or, well, whole-ish.

But my mother and I cooked this together on the 25th. We stuffed each hen with pomegranate seeds that had been soaked with fresh mint in Marsala wine. We then browned the hens in a fragrant sage butter sauce before roasting them in the oven. Although I still lay claim to the belief that a whole bird on my plate is slightly hard to eat, I must admit that they turned out rather well.

I now have completed 69 of Batali’s 327 recipes. Percentage complete: 21.10%

I can’t take credit for this next dish — but what’s December without my grandmother’s stollen?

stollen