Recipes and food adventures with Adam Roberts

Category

Jerusalem

  • Stuffed Eggplant with Lamb and Pine Nuts

    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…

  • Got A Fat Tush? Make Fattoush

    Got A Fat Tush? Make Fattoush

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    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,…

  • Hey! What Do You Do With Kohlrabi?

    Hey! What Do You Do With Kohlrabi?

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    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…