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This is the first time in a long time that I've been so excited about a cookbook that I know I will cook from*. I'm in!
FUN!!you're going in order Mags?I'm going to make the hummus from Plenty tomorrow. I make it all the time though. Maybe I'll pull another recipe to make tomorrow night as well. will report back...
He's a chef. 'bou and I both made this one to great reviews. http://www.epicurious.com/recipes/food/views/Black-Pepper-Tofu-365129 It was quite a process. Chopping 8 peppers, and 12 shallots, and crushing 12 garlic cloves, and chopping 3tbs of ginger, and griding 5 tbs of peppercorns-- phew! that's alotta prep work!Next time I'd toss the ginger and garlic in the food processor. Then pulse in the peppers and shallots. Everything cooked down, so I don't think you really gained anything by sticking to precise knifework in this case.It's scary-- but it all comes out nice & balanced! Yum!I'd like to mix in some sichuna peppercorns to the mix next time. They have kind of a "numbing" heat.
We've had plenty for a couple years and so far the biggest hit has been the cover recipe (eggplant with pomegranate seeds). We've had some misses too. And sometimes I think he's effing with me with the esoteric instructions.
Yes, I have noticed his recipes don't seem well tested. Or he writes them assuming you have a prep kitchen, or something.
This sounds fantastichttp://www.101cookbooks.com/archives/spicy-chickpea-and-bulgur-soup-recipe.html
Finally made this one tonight... and I'm torn
http://www.epicurious.com/recipes/food/views/Black-Pepper-Tofu-365129
This one has become quite popular at our house and is a frequent request. It's so much work! I think I might double the veggies and freeze them this time around to just have on hand. 'Boo did you ever make the mujadra?
Do you really use ALL that butter? my friend had the cookbook out in her kitchen and I flipped through it. Nothing I would make probably, but a beautiful book. She had another book that looked interesting and I picked up from the library.
In the mujadra? I don't recall it having any butter, but I followed the recipe as written.
Glad I'm not the only one who felt the mujadra was overly spiced. Normally it's pretty mild, and really tasty!Yes, I use all 1.5 sticks of butter. Meh. I just can't get that worked up about it. I don't think fat is the enemy.
I used all the butter too because I also can't get worked up about real fat. I did find it rich enough that I got way more servings out of it than the recipe suggests, so there's that. Also, it's labour intensive and although I know I will make it again, it won't be in regular rotation.
Ottolenghi's recipes are definitely not "health food".
I'm planning to make shakshuka this week (and pita if I'm feeling ambitious) but may opt for something simpler than Ottolenghi's recipe