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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...
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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 serv...
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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 Warm Glass Noodles and Edamame

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And we're back. Back to Plenty , which is fast becoming my go-to cookbook for all things vegetarian. And this recipe is a fast, healthy, and easy one. I will be heading back to Illinois in a month. Illinois--or at least the rural part of Illinois from which I come--is, quite simply, the land of soybeans and corn. Growing up, we would spend the summer riding bikes, sometimes to retrieve something from the little downtown, other times for no reason at all.  We lived on the outskirts of our town, and we, my brother and I (him on his BMX, me on my red banana-seat bike with tassels on the handles and a white wicker basket) would cut through the cornfields to get out of the little (and only) subdivision we lived in. I still remember that prickly smell of corn in the heat as we cut through the rows at top speed, digging deeper ruts into the mud, especially as we rounded the corner to avoid the barbed-wire fence.  Every couple of years, the farmer would rotate the corn with soyb...
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Chicken Forestière

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Oh, people, this dish is just a fancy way to say "Chicken with Mushrooms" (and cream).  Forestière means "of the forest" or "in the forest manner." Or in a more vernacular manner, "This has got mushrooms in it." And there is no one I would rather trust with chicken and mushrooms than food writer and journalist Diana Henry . From  her traditional English pea soup to a Japanese-inspired chicken  and her warm duck salad , Henry has been a hit on this here blog. In part because of her commitment to a wide range of flavors and the other part because of her gentle peroration on the foods she loves, I just cannot get enough of her work. Lucky for me, she has a plethora of cookbooks.  This recipe comes from her cookbook,  A Bird in Hand , a book entirely devoted to the bird. Because we eat so much chicken ( according to this website , the US meat and poultry industry processed 38.4 billion pounds of chicken in 2015), ...
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