Family Feast February 2011

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February 26, 2011
Berkeley
 
Negronis 
Cava
Pizza with Caramelized Onions and Black Olives
Olives with Garlic, Lemon, Cumin

Salad
Pork
Spanish Potato Salad with Mussels

Filo and Dried Plum Pie with Hazelnut Gelato
 

 



 
 
 

 

  


 

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By Popular Demand

Ottolenghi's Lemon and Eggplant Risotto

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Risotto is such a delightful dish. Comforting, creamy, simple, stable.   And I am a huge fan . As in, I will make me a risotto any chance I get, with any sort of ingredient you can imagine. It doesn't matter--any season.  Spring--lemon and peas;  Summer--tomato and parmesan;  Fall--mushroom;  Winter--butternut squash and pancetta.  If it's in your fridge, you can put it in this Northern Italian rice dish. However, you will want a very specific kind of rice--a high starch, medium- or short-grain rice--in order separate this delicacy from any other rice dish. The high starch means that as you cook it, it releases its starch, making that requisite creamy smoothness to risotto. The most popular risotto rice in the United States is, hands down, Arborio rice. This short-grained rice isn't as starchy as some of its popular Italian counterparts, but it is the most easily procured. However, a  great article from
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Ottolenghi's Thai Red Lentil Soup with Aromatic Chile Oil

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Sweet lord.  Double this recipe.   Don't question me. Don't doubt me. Just do as I say, not as I did.  Because the sheer tragedy of this recipe is that I did not double it, and the amount of left overs was paltry, indeed. And this soup is really good.  As in, really, really, I-cannot-find-the-words-so-I-will-just-repeat- really , really good. And it's so good not for any one particular reason. It truly is the sum of its parts. The savory and creamy red lentil soup has these aromatic hints of makrut lime and lemongrass, the chile oil bursts with lemon and star anise, and the parboiled peas add just the right sweetness and crunch. Sure, sure, you might scoff at the long list of ingredients. You might even balk at having to hunt some of them down. (Yep, fresh makrut lime leaves can be a bear to find sometimes. But you can find dried ones here. ) Even culinary hero Yotam Ottolenghi himself champions messing arou
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Ottolenghi's Salmon Steaks in Chraimeh Sauce

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Oh, what a sauce this is.   What a glorious, glorious sauce. And it comes from our new Jerusalem cookbook, from one of this blog's favorite chefs and current culinary darling, Yotam Ottolenghi.  I need not detail that this blog has featured recipes from Ottolenghi here and here and here and here ,  but I will anyway because, whoo boy, I love these recipes.  This sauce comes from the Sephardic Jews, who resided on the Iberian peninsula until the Spanish Inquisition.  After their expulsion from Spain in 1492, many Sephardic Jews were folded into the Mizrahi communities in Northern Africa and the Middle East.  Such intermingling of people and cultures has produced some culinary superstars; this being no exception.  Indeed, you can taste the Spanish, Moroccan, and Libyan influence on this sauce. Sephardim pride themselves on their chraimeh recipes, and often serve them at Rosh Hashanah and Passover celebrations (whereas Ashkenazim might serve gefilte fish).  The husband
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Crispy Chickpea and Harissa Burger

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On my Foodie bucket list is the ability to make an amazing veggie burger.  As I have mentioned ad nauseam, I used to be a vegetarian. For a decade, people. And it was roasted Thanksgiving turkey that pushed me over the edge. And since then, I have been in free fall. That said, I do still love a great veggie burger.  Yet, I cannot seem to make them on my own properly. Enter in  Anna Jones's  A Modern Way to Cook , a vegetarian cookbook I have been looking forward to obtaining, as I love her other cookbook,  A Modern Way to Eat , so very much.  This latest output from Jones begins with the premise that we can all eat healthier no matter the time limitation we may find in the kitchen. From mere minutes to what she calls "investment cooking," this cookbook is delightfully arranged by the amount of time it takes to cook a meal. You might have only 20 minutes or a splurge-worthy 45 minutes, but no matter the time, you can get a salad
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Ottolenghi's Lamb Shawarma

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Summer. Summer. Summer. Hello Summer. How I  love you. How I am delighted to meet you again after you have been away for a year. How I have plans for us. Big plans. Most of them involve books and napping, but still big plans. Some of my plans also include cooking. So much cooking. Stay tuned for pasta dishes, peanut butter shakes, ceviche, pastry cream. It looks like's going to have fun together, Summer. One of my first plans was to make Yotam Ottolenghi's Lamb Shawarma. Shawarma is the Arabic fast food of choice that is closely related to the Greek gyro , the Turkish doner  kebab, and the Armenian tarna . It is also big on heavenly goodness and is brought to you from Jerusalem via London from the dear, sweet, culinary mind of Ottolenghi.  What a good man. From the Turkish word  çevirme , which means turning, shawarma can be made from chicken, veal, goat, lamb, even fish. We're going to focus on the lamb--which  Ottolenghi ensures will get us as clo se to
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