Family Feast New Year's Day 2013

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January 01, 2013
Oakland

Cheese, Tapanade, and Crackers
Olives

Blood Orange and Gouda Salad

Cioppino
Acme Bread










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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 Semolina, Coconut and Marmalade Cake

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"When I stepped out into the bright sunlight, from the darkness of the movie house, I had only two things on my mind: Paul Newman, and a ride home."  This week I did two very important things: I made Ottolenghi's Semolina, Coconut and Orange Blossom Cake and I rewatched The Outsiders . These two events are not related; however, they were both delightful. Let's start with the cake, shall we? This cake is a light - in - texture - but - heavy - in - flavor take on the ubiquitous Eastern Mediterranean semolina cake. From Greece to Syria, Egypt to Turkey, this cake, well, takes the cake. Call it revani , basbousa , shamali, harisi , mix in yogurt, coconut, rose water instead of orange blossom water--no matter what, you're going to do all right.   Ottolenghi's version adds coconut and marmalade to a large dose of sunflower oil and semolina. He also serves it with a dallop of Greek yogurt freshened with orange blossom water. However, this is the kind of
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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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Crème Fraîche Scones from Miette

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As promised here are these sweet little scones from  Miette .  I have written about my delight in Miette ( see here ), and so it was a no-brainer when I needed to whip up a vehicle for Strawberry Vanilla Jam. And these did not disappoint. Shall we explore the history of the scone, you and I? There's a lot of information out there about the scone. As in a lot, so let's see if I can round some of it up. The scone was originally a Scottish quick bread made with oats and then griddle-fried. The scone distinguishes itself as not utilizing yeast, as one might expect from other tea pastries, such as a tea cakes or sweet buns. Instead, this well-leavened pastry uses baking powder to achieve its heights. However, baking powder is a relatively recent invention, so scones probably soared using buttermilk as a boost. Now don't get all confused about "high" and "low" or "afternoon" tea. Americans (and their representative tea rooms) lik
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Whole Roasted Celery Root from NOPI

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Okay.  This almost doesn't qualify as a recipe. But I'll admit, I have never made celeriac this way. Yes, it took Yotam Ottolenghi to convince me to do something simple. And perfect. I am not going to mess around here. I love celery root. I have sung its praises here , here , and here . It is not a pretty little root vegetable, but if you can get beyond its humble, knobby exterior, it smacks of the bright, freshness that one expects from celery (which is, really, just the stalk of the plant) and the nutty, earthiness of something that comes from beneath the ground. This straightforward recipe comes from Ottolenghi's latest cookbook, NOPI , a collection of restaurant-approved recipes from London's powerhouse foodie and his partner and NOPI Head Chef Ramael Scully . Yes, it's true, I am a bit of a fan-girl when it comes to Ottolenghi, and next time I am in London (whew, it has been a long time  since I was last there), you better believe I pla
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