Top positive review
21 people found this helpful
Excellent! Delightful to work with. Fresh, delicious, interesting, gorgeous food.
on May 3, 2017
I have four of Ottolenghi’s books. They are all just a delight to work with. He’s an absolute genius in terms of contrasting, enhancing combinations. He’s my favorite produce artist. Ottolenghi and Jerusalem are omnivore books. Plenty and Plenty More are vegetarian. They’re not overly difficult, but I do find myself having to go to a higher end grocer to get some of the ingredients, and the results are always so very worth it.
1) Grilled Broccoli with Chile and Garlic – p41. Terrific spicy, garlicky broccoli.
2) Organic Salmon with Red Pepper and Hazelnut Salsa – p 139. This is a fantastic salmon dish. The salmon itself gets careful and minimalist treatment, then gets a salsa or roasted sweet peppers, hazelnuts, herbs, lemon, and apple cider vinegar.
3) Puy Lentils with Sour Cherries, Bacon, and Gorgonzola – p 81. The lentils soak up a shallot and vinegar sauce, then get dressed in bacon, cherries, spinach and gorgonzola. Delicious.
4) Seared Tuna with Pistachio Crust and Papaya Salsa – p 140. This tastes like a tropical vacation. He gives two options for the pistachios. You can toast them first for a flavor boost, or leave them untoasted for that aesthetically pleasing bright green. I went for the flavor.
5) Caramel and Macadamia Cheesecake – p 199. So decadent and rich. The caramel sauce is oozy and the macadamias are dressed in a crunchy caramel. The oatmeal cookie crust gives it a nice earthiness.
6) Couscous with Dried Apricots and Butternut Squash – p 80. Divine. Caramelized onions, roasted butternut squash, dried apricots, a trio of herbs, and olive oil flavor the couscous. It’s served cold which will make it the perfect make ahead summer side dish for grilled whatever.
7) Parmesan and Poppy Crackers – p 187. These are lovely. I didn’t have enough poppy seeds to cover both logs of dough, so I did one in poppy seed and the other in everything bagel topping, and it was a very happy accident. I did it again on purpose the second time.
8) Eggplant-Wrapped Ricotta Gnocchi with Sage Butter – p 28. These are my favorite thing in the book so far. They’re even yummier than they are adorable. The lemony sage butter is the perfect complement to the delicate flavor and texture of the gnocchi.
9) Roasted Sweet Potato with Pecan and Maple – p 67. Delicious! Wonderfully sweet and fragrant.
10) Cauliflower and Cumin Fritters with Lime Yogurt – p 50. These are very rich and filling.
Some others I have flagged to try are: Peaches and Speck with Orange Blossom * Figs with Young Pecorino and Honey * Cucumber and Poppy Seed Salad * Etti’s Herb Salad * Marinated Eggplant with Tahini and Oregano * Roasted Eggplant with Saffron Yogurt * Grilled Asparagus, Zucchini, and Manouri * Haricots Verts and Snow Peas with Hazelnut and Orange * Caramelized Endive with Serrano Ham * Roasted Red and Golden Beets * Crushed New Potatoes with Horseradish and Sorrel * Carmague Red Rice and Quinoa with Orange and Pistachios * Roasted Beef Fillet with Arugula and Horseradish Sauce * Roast Chicken with Sumac, Za’atar, and Lemon * Turkey and Corn Meatballs with Roasted Pepper Sauce * Butternut, Carrot, and Goat Cheese Tartlets * Sweet Potato Galettes * Pistachio Shortbreads * Lime and Basil Macarons