Recipes and food adventures with Adam Roberts
Category
Jerusalem
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Stuffed Eggplant with Lamb and Pine Nuts
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Ottolenghi’s Jerusalem is so popular Julia Moskin of The New York Times did an article about “Jerusalem fever.” Do I have Jerusalem fever? Well, I’ve been cooking from it gradually, making that fattoush a few months ago, and that beet dip I posted about yesterday. The beet dip was for this week’s Clean Plate Club…
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Got A Fat Tush? Make Fattoush
Sometimes recipes take you by surprise; you think they’re going to taste one way, they wind up tasting another way and you wind up liking that other way better. With the fattoush recipe from Ottolenghi’s Jerusalem, I was expecting crispy pieces of pita bread tossed with pretty typical Israeli salad vegetables (cucumbers, tomatoes, etc.), yogurt,…
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Hey! What Do You Do With Kohlrabi?
They look like the aliens in Toy Story, the ones that gaze up and worship The Claw; only those aliens are cute and kohlrabi, which I often see at the farmer’s market, is rather beguiling. What is it? What are you supposed to do with it? What does it taste like? Last week, I bought…
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