Ottolenghi Simple Hardcover English by Yotam Ottolenghi - 43389
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| Publisher | Ten Speed Press |
| ISBN 13 | 9781607749165 |
| ISBN 10 | 1607749165 |
| Author | Yotam Ottolenghi |
| Language | English |
| Book Description | JAMES BEARD AWARD FINALIST The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. InOttolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Easterninspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Zaatar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone. |
| About the Author | Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His second book, Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi. Excerpt. Reprinted by permission. All rights reserved. Hot, Charred Cherry Tomatoes with Cold YogurtOne of the beauties of this dish lies in the exciting contrast between the hot, juicy tomatoes and fridge-cold yogurt, so make sure the tomatoes are straight out of the oven and the yogurt is straight out of the fridge. The heat of the tomatoes will make the cold yogurt melt, invitingly, so plenty of crusty sourdough or focaccia to mop it all up is a must alongside. Serves four as a starter or part of a mezze plate12 1/4 oz (350g) cherry tomatoes3 tbsp olive oil3/4 tsp cumin seeds1/2 tsp light brown sugar3 garlic cloves, thinly sliced3 thyme sprigs6 oregano sprigs: 3 sprigs left whole and the rest stemmed, to serve1 lemon: finely shave the skin of 1/2 to get 3 strips, then finely grate the other 1/2 to get 1 tsp zestflaked sea salt and black pepper1 23 cups (350g) extra-thick Greek-style yogurt, fridge-cold1 tsp Urfa chile flakes (or 1/2 tsp other crushed red pepper flakes)1. Preheat the oven to 425F.2. Place the tomatoes in a mixing bowl with the olive oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon strips, 1/2 tsp of flaked salt, and a good grind of pepper. Mix to combine, then transfer to a baking sheet just large enoughabout 6 x 8 inches (15 x 20 cm)to fit all the tomatoes together snugly. Place the sheet about 2 inches (5 cm) beneath the broiler and roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling. Turn the oven to the broil setting and broil for 6-8 minutes, until the tomatoes start to blacken on top.3. While the tomatoes are roasting, combine the yogurt with the grated lemon zest and 1/4 tsp of flaked salt. Keep in the fridge until ready to serve.4. Once the tomatoes are ready, spread the chilled yogurt on a platter (with a lip) or in a wide, shallow bowl, creating a dip in it with the back of a spoon. Spoon the hot tomatoes on top, along with their juices, lemon strips, garlic, and herbs, and finish with the oregano leaves and chile flakes. Serve at once. Read more |
| Language | English |
| Publication Date | 43389 |
| Number of Pages | 320 |
Ottolenghi Simple Hardcover English by Yotam Ottolenghi - 43389
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