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| Ottolenghi http://cookaholics.org/viewtopic.php?f=9&t=3532 |
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| Author: | Amy [ Thu Jan 02, 2014 9:19 pm ] |
| Post subject: | Re: Ottolenghi |
Ken, I googled the sweet potatoes recipe, and it's on epicurious. Sounds great! Can't wait to try. Amy |
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| Author: | fitzie [ Fri Jan 03, 2014 9:24 am ] |
| Post subject: | Re: Ottolenghi |
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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| Author: | Amy [ Fri Jan 03, 2014 9:27 am ] |
| Post subject: | Re: Ottolenghi |
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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| Author: | marygott [ Fri Jan 03, 2014 9:31 am ] |
| Post subject: | Re: Ottolenghi |
Don't figs have 2 seasons? Seems we always have them in the winter as well. Mary |
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| Author: | Amy [ Fri Jan 03, 2014 9:37 am ] |
| Post subject: | Re: Ottolenghi |
I always think of them as being a summer/fall fruit. Amy |
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| Author: | marygott [ Fri Jan 03, 2014 9:49 am ] |
| Post subject: | Re: Ottolenghi |
I will have to look and see where ours are coming from. Most likely Turkey. Mary |
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| Author: | fitzie [ Fri Jan 03, 2014 10:52 am ] |
| Post subject: | Re: Ottolenghi |
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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| Author: | beccaporter [ Fri Jan 03, 2014 1:59 pm ] |
| Post subject: | Re: Ottolenghi |
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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| Author: | marygott [ Mon Jan 06, 2014 3:22 am ] |
| Post subject: | Re: Ottolenghi |
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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| Author: | Lindsay [ Mon Jan 06, 2014 11:19 am ] |
| Post subject: | Re: Ottolenghi |
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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