Butternut squash gets drizzled with Sriracha-spiked yogurt and more.
He has been dubbed a genius with vegetables.
His cooking may not be vegetarian per se, but Yotam Ottolenghi, the chef-owner of four London restaurants, definitely is a champion of putting vegetables front and center, in especially vibrant ways.
His three previous cookbooks have all been best-sellers: “Ottolenghi,” “Jerusalem,” and “Plenty.” No doubt, his fourth one, “Plenty More” (Ten Speed Press), also will top the charts.
In this cookbook, of which I received a review copy, Ottolenghi continues his foray into dazzling veg-centric dishes such as “Steamed Eggplant with Sesame and Green Onion,” “Iranian Vegetable Stew with Dried Lime,” and “Grilled Banana Bread with Tahini and Honeycomb.”
At this time of year, I love roasting winter squashes. But I’m always looking for new ways to accent them. “Squash with Chile Yogurt and Cilantro Sauce” fit the bill perfectly.
My new favorite bread.
I am madly, deeply, crazy as a loon in love.
With this bread.
It’s a solid loaf. It has a beguiling character owing to an unusual backbone of arborio rice. It has every quality you’ve dreamed about in the perfect bread. In short, it’s a keeper.
And I was smitten at the first chewy bite.
Naturally, the recipe comes from one of my favorite bread bakeries — Della Fattoria in Petaluma, where owner Kathleen Weber and her family turn out artisan loaves baked in a wood-fired oven on their ranch. They are breads full of flavor and integrity. Among the first restaurants they supplied was the French Laundry in Yountville, which tells you just how extraordinary the products are.
“Arborio Rice Bread” is from their new cookbook, “Della Fattoria Bread” (Artisan), complete with 63 recipes for everything from Della Fattoria’s signature Meyer Lemon-Rosemary Campagne Boule to Spicy Cheddar Crackers to Sticky Buns.
It appealed to me for its intriguing use of risotto-style rice and because it’s one of the more streamlined recipes in the book as it doesn’t require a starter.
Making bread always takes time and patience. It’s never a quick process. But this particular recipe doesn’t require much heavy-lifting. It also makes two loaves, so you’re amply rewarded after an afternoon of work.
Dig into a bowl of tender chicken, squash, pomegranate seeds and kale. What more could you want?
Brrrrr. The perfect time to turn up the stove is when the temperatures dip.
After all, you not only warm up the house, but yourself, as well.
Especially if it’s with a one-pot dish that’s simple, comforting and loaded with good-for-you ingredients.
Let’s face it, we probably all over-indulged over the holidays. What better way to start a new year then with a cookbook that spotlights the nutritious ingredients of “Greens + Grains”? The cookbook (Chronicle Books), of which I received a review copy, is by my friend Molly Watson, a former staff writer for Sunset magazine. I’ve always loved Molly’s snarky sense of humor and no-nonsense way of doing things.
In her debut cookbook, she takes you through the world of grains and greens, giving advice on how to choose, store and cook them. Learn all about purslane to stinging nettles, buckwheat to millet, and everything in between. There are plenty of vegetarian recipes, but enough meat-based ones, too, to make this an ideal cookbook for anyone wanting to expand their plant-based eating in the new year without feeling deprived in any way.
Just pickle it. Persimmons, that is.
This is one of those home-made treats that makes people take notice.
It adds just a little something special to a charcuterie or cheese platter. And it makes for an eye-opening host/hostess gift.
Now’s the time to get acquainted with “Pickled Persimmons.”
I shamelessly admit I got the idea for making these from Chef Bradley Ogden when I recently dined at his new Bradley’s Fine Diner in Menlo Park. His pickled persimmons accompanied slabs of country pate. The duo together was so good I practically couldn’t stop eating it.
I learned from Ogden only that he used vinegar and Fuyu persimmons (the squat variety that can be enjoyed while still crunchy unlike the Haichiya type that must be eaten only when squishy ripe).
Stuffing that doesn’t have to weigh you down.
Think of this as Thanksgiving stuffing-lite.
Oh sure, it still has half a stick of butter in it.
But there’s no sausage in it. Nor any milk, cream or eggs. It gets moistened with chicken broth instead.
It also gets crunch from a profusion of pistachio nuts. And it gets a grown-up touch with dried figs that have been macerated in sweet white wine overnight. But don’t worry, they don’t come out tasting overly boozy. The alcohol tempers the fruit’s sweetness and adds a rounded depth. If you don’t have the Mucscat or Essensia called for in the recipe, you can improvise. I actually ended up using Canadian icewine I happened to have on hand.
The recipe is from one of my favorite cookbook writers, Molly Stevens. It first appeared in the February 2007 issue of Bon Appetit.