Recipes and food adventures with Adam Roberts
Category
Ottolenghi
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Roasted Cauliflower Couscous with Dates, Almonds, and Cherries
When vegetables are starting to turn in the fridge, you have two choices: dump them in the trash and cover them with other garbage so no one else knows of your crime. Or, two, roast them and turn them into dinner.
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Ottolenghi’s Coriander-Crusted Cod with Winter Couscous
Breaking out the Ottolenghi is serious business, especially on a Tuesday night. But our old friends and new neighbors Rob, Kath, Andrew, and Cara were coming to dinner and even though my original plan was “protein plus vegetable plus dessert,” I couldn’t help myself. I wanted to dazzle with preserved lemons and unidentifiable spices. I…
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Swiss Chard Lasagna with Gruyère and Hazelnuts
When celebrated food writer David Lebovitz is coming to dinner, you have a lot of planning to do. Do you make something fancy? Something casual? Something French? American? After lots of cookbook perusing and soul-searching, I remembered a Yotam Ottolenghi recipe I saw in The Guardian for Swiss Chard lasagna with Gruyère and hazelnuts. And…
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Get Your Freekeh On with Balsamic Mushrooms, Caramelized Onions, and Feta
Sometimes I do Q&As on Instagram and lots of people have been asking me lately how I shop for the week. The answer: I do a Supermarket Sweep every Monday at Cookbook in Echo Park. It’s a SuperMarket Sweep because you get the store to yourself, but you only get ten minutes, so you have…
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Spicy Black Lentils with Charred Eggplant and Urfa Chili
Cinderella has to pick lentils out of the fireplace in order to go to the ball (at least in Into The Woods) and for a long time I thought to myself, “At least she doesn’t have to eat them!” There are so many foods that people associate with “health food,” they’re anything but enticing. Lentils…
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Grapefruit, Blood Orange, Campari Sorbet
I once wrote a post on here called Ten Things You Should Never Serve At A Dinner Party that was mildly controversial. Craig’s sister Kristin was offended that I included “boneless, skinless chicken breasts,” so on my next visit to Washington State, she cooked up a Chicken Piccata that really put in me in place.…
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A Jolly Jaunt Through London With Stops At The Maltby Street Market, Tayyabs, St. John, Ottolenghi, The River Cafe, and Quo Vadis
Hello from a train. I’m writing this as I make my way from London to Paris through the Chunnel; there’s no Wifi, so by the time I hit “publish,” I’ll be in my hotel, but you can still picture me on a train. Last night, after getting in from “The Pajama Game” (more on that…
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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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Beet Dip
“Dip” is a funny word because, really, does it make you hungry? It connotes a drop in the road or a dippy person. It’s also kind of retro. “How about some chips and dip,” says a mom on a black-and-white TV show from the past, doesn’t matter which one. Oh: it also connotes chewing tobacco…
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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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