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 Post subject: Re: Ottolenghi
PostPosted: Wed Feb 26, 2014 4:36 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1155
Location: Chico, CA
Thanks Becca.

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Alina


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 Post subject: Re: Ottolenghi
PostPosted: Mon Mar 03, 2014 2:15 pm 
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Joined: Sun Aug 30, 2009 9:26 am
Posts: 237
I made the Meatballs with Red Pepper Sauce and it was fantastic. I served them on a bed of zucchini "noodles". These are easily some of the best meatballs I have ever had. I had summer sweet corn in the freezer and used it in the meatballs which was a nice bonus........really good....

Karen


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 Post subject: Re: Ottolenghi
PostPosted: Mon Mar 03, 2014 8:42 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1155
Location: Chico, CA
Love meatballs. Which of his books has the recipe? TIA

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 Post subject: Re: Ottolenghi
PostPosted: Mon Mar 03, 2014 10:20 pm 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 418
Location: Northeast Louisiana
Ottolenghi. They are easily the best meatballs I've ever had,and I used good frozen corn as well.

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-Becca


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 Post subject: Re: Ottolenghi
PostPosted: Tue Mar 04, 2014 11:36 pm 
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Location: Chico, CA
Thanks. I will copy it onto my LC.

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 Post subject: Re: Ottolenghi
PostPosted: Wed Mar 05, 2014 9:29 am 
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
Just signed up for a class at a library branch given by Savory Spice (my favorite local spice shop) and based on Ottolenghi's book "Jerusalem". It's next week and I cannot wait.

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 Post subject: Re: Ottolenghi
PostPosted: Fri Mar 28, 2014 1:32 am 
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Location: Chico, CA
Made the Lavender and Honey Tea Cakes today. I used a 6 cup angel food fluted pan, overfilled it so I it used all the batter. Used 2% yogurt instead of buttermilk. They were slightly overbaked, my fault, but they were still super moist and had a lovely flavor. Instead of the glaze, I filled the hole and decorated the sides with whipped cream, flavored with lemon oil and lavender honey. (wanted to use my iSi) and it worked out really well. These are definitely keepers, though I think I will try them as smaller cupcakes and mini-muffins next time. The bigger ones are too big for one person.

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 Post subject: Re: Ottolenghi
PostPosted: Thu Apr 03, 2014 7:12 am 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 418
Location: Northeast Louisiana
I'm making the caramelized garlic tart from Plenty tonight. It's very rich. What should I do with my Tuscan kale to balance it? I'm not feeling a raw kale salad.

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 Post subject: Re: Ottolenghi
PostPosted: Thu Apr 03, 2014 2:13 pm 
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Location: Chico, CA
I do a lemony swiss chard with pine nuts that can be used with kale. Basically is sauteing shallots with garlic, then adding the greens until wilted and tossing with pine nuts and lemon. Most recipes that use swiss chard can also be made with kale. I think Plenty has some recipes in it as well.

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 Post subject: Re: Ottolenghi
PostPosted: Fri Aug 29, 2014 8:47 am 
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2010
I made the Conchiglie with Yogurt, Peas, and Chile from Jerusalem last night, mainly because it looked quick and easy. It WAS quick and easy but had a lot more flavor than the simple ingredients would lead you to think (other than the names in the title, basil, garlic and olive oil were the only other ingredients).

One other thought is that cookbook writers must not wash their own dishes. He called for defrosted frozen peas heated in boiling water briefly. I put them on the bottom of the sieve and drained the pasta over them. The muffins I made called for the butter and sugar to be creamed, the dry ingredients mixed and added to the butter sugar with milk. The apples were supposed to be tossed with flour in a separate bowl. I mixed the batter and then tossed the apples and flour in the emptied bowl from the dry ingredients.

Mary


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