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 Post subject: Re: Ottolenghi
PostPosted: Thu Jan 02, 2014 9:19 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Ken,

I googled the sweet potatoes recipe, and it's on epicurious. Sounds great! Can't wait to try.

Amy


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 Post subject: Re: Ottolenghi
PostPosted: Fri Jan 03, 2014 9:24 am 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
We had this at a friend's house and it's delicious. Where will you get figs this time of year?

fitzie


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 Post subject: Re: Ottolenghi
PostPosted: Fri Jan 03, 2014 9:27 am 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
I can't believe it, but my supermarket has had them for the last couple of weeks, and they're really good.

Amy


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 Post subject: Re: Ottolenghi
PostPosted: Fri Jan 03, 2014 9:31 am 
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
Don't figs have 2 seasons? Seems we always have them in the winter as well.

Mary


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 Post subject: Re: Ottolenghi
PostPosted: Fri Jan 03, 2014 9:37 am 
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Location: Telluride, CO
I always think of them as being a summer/fall fruit.

Amy


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 Post subject: Re: Ottolenghi
PostPosted: Fri Jan 03, 2014 9:49 am 
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Posts: 2011
I will have to look and see where ours are coming from. Most likely Turkey.

Mary


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 Post subject: Re: Ottolenghi
PostPosted: Fri Jan 03, 2014 10:52 am 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
We made fig cookies for Christmas and had a hard time finding dried figs, let along fresh! I'll have to check again

fitzie


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 Post subject: Re: Ottolenghi
PostPosted: Fri Jan 03, 2014 1:59 pm 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
I made the roasted sweet potato salad with maple syrup. It was amazing! I think it's my favorite sweet potato recipe ever.

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 Post subject: Re: Ottolenghi
PostPosted: Mon Jan 06, 2014 3:22 am 
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
We were invited to a friends this weekend and she made the beef tenderloin with 3 sauces (arugula/horseradish, mustard/watercress and smokey tomato), rice salad and roasted beets. I wish I could eat it again! I need to get Ottolenghi and Plenty very, very soon.

Mary


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 Post subject: Re: Ottolenghi
PostPosted: Mon Jan 06, 2014 11:19 am 
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Joined: Tue Dec 23, 2008 8:18 pm
Posts: 562
Location: Winchester, MA
Made the roasted turkey breast with the cumin, cilantro, mint sauce. Loved the sauce - it's very intense when reduced so a little goes a long way. I did roast a boned turkey breast - only one I could find - so didn't follow his roasting procedure (I just browned it and cooked it at 300 degrees until barely at 160 to keep it moist). He did note that this would be good with lamb, and I think that it would be incredibly good with lamb - maybe better than with turkey. The tartness would cut the richness of the lamb and mint's a natural. Will definitely try that next.

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