Risotto is such a delightful dish. Comforting, creamy, simple, stable.
And I amahugefan.
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;
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 Fine Cooking that details other risotto rices that are becoming more readi…
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 Ottolenghihere 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 father's f…
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 close to authentic shawarma witho…
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 plan to pop by one of his eate…
This summer seems to be one of abundance. These giant, globular tomatoes
are almost overwhelming our CSA box (grapes, eggplant, and green beens
are straining against the cardboard seams this year as well). While we're
smack in the middle of an extreme drought here in California, the
tomatoes are plumping up into sheer perfection. The zucchinis seem to be almost atomic. And as it happens when I feel the abundance of
vegetables, I turn to the tried and true Ottolenghi to guide me.
Indeed, Ottolenghi serves up many a carnivore's delight;
however, I find that Ottolenghi prepares vegetables in usually
interesting and always delicious ways. This little number is a
variation of the Palestinian salad, mafghoussa (which simply means "mashed"). And while it
ain't much to look at, this sweet, creamy, savory, little salad that can be served
as an opener, a side dish, or as a spread on some well-toasted bread.
Quick recommendation: chop or mash the veggies eve…