At 9:15 you got to the Baked Mint Rice with Feta and Green Olive, Pomegranate, and Walnut Salsa, which I just finished *DEVOURING!* Two days ago my caregiver Sandra and I made the Confit Tandoori Chickpeas with Tomatoes and all kinds of warm and HOT spices, with a refreshing Yoghurt Mint Cilantro Lime Sauce on the side (OTK SHELF LOVE). Now, that dish is so good just as it is, but I took the leftover confit yesterday and used it as a base for a Turkish Menemen, with some shredded mozzarella melted in, and crumbled sheep/goat milk feta and a large handful of roughly chopped coriander mixed in, with a couple pinches of Maldon flaked salt. This was honestly the BEST scrambled egg dish I’ve ever had in my almost 70 years! But then came today. Sandra and I whipped up the truly - not kidding (as long as you rinse and then soak your basmati rice properly) - simple Baked Mint Rice &c dish. I have to confess that I am vibrating with the joy of eating this simple, quick, enormously flavorful dish! The salsa alone is magnificent, but when the rice is properly prepared it’s true that the whole is greater than the sum of its parts! So now I’m going to get back to your review and listen to you waxing rhapsodic. Btw, I’ve had an “Ottolenghified” pantry and fridge for more than a decade: preserved lemons (I make my own, they’re so simple lol), pomegranate molasses, black limes (loomi), barberries, za’atar, sumac, cumin seeds, harissa, rose water and orange blossom water, … and I am *NEVER* without saffron! I did not grow up with these ingredients, but I’ve fallen in love with the flavors of the souk.
*Hey Kristen, I finally managed to finish watching. This sounded like a great cookbook. I specially loved the egg plan recipe. I am 80% vegetarian an fish diet so this sound good to me. Thank you.😉*
Sounds like a delightful cookbook. It's funny you mentioned this was not good for vegans because when I heard you speak about basil soup I immediately thought of a recipe I like (vegan basil soup made with cashews)
I’m not a big “cookbook person” to be honest. I definitely pull my recipes from the internet & Pinterest. Just curious on your opinion- what’s the benefit of having a physical cookbook?
Absolutely - we live in a world with lots of resources. If internet and Pinterest are working for you - fantastic! I like cookbooks for 2 reasons. 1) For tactile people, nothing replaces holding/ touching a print book. 2) The limitless quality of the internet can be so overwhelming that you end up just making the same things over and over again. Cookbooks, with their curated, finite content, can really help get past the overwhelm and back into cooking.
You DO know that, traditionally, Chicken Marbella is made with prunes, right? Along with green olives, capers, vinegar, wine and sugar, you get that “Moroccan-ish”/Jewish sweet-and-sourness that makes life a little more worth savoring.
I'm creating my list of cookbooks to review in 2021. What cookbooks are you curious about? Please share!
At 9:15 you got to the Baked Mint Rice with Feta and Green Olive, Pomegranate, and Walnut Salsa, which I just finished *DEVOURING!* Two days ago my caregiver Sandra and I made the Confit Tandoori Chickpeas with Tomatoes and all kinds of warm and HOT spices, with a refreshing Yoghurt Mint Cilantro Lime Sauce on the side (OTK SHELF LOVE). Now, that dish is so good just as it is, but I took the leftover confit yesterday and used it as a base for a Turkish Menemen, with some shredded mozzarella melted in, and crumbled sheep/goat milk feta and a large handful of roughly chopped coriander mixed in, with a couple pinches of Maldon flaked salt. This was honestly the BEST scrambled egg dish I’ve ever had in my almost 70 years!
But then came today. Sandra and I whipped up the truly - not kidding (as long as you rinse and then soak your basmati rice properly) - simple Baked Mint Rice &c dish. I have to confess that I am vibrating with the joy of eating this simple, quick, enormously flavorful dish! The salsa alone is magnificent, but when the rice is properly prepared it’s true that the whole is greater than the sum of its parts! So now I’m going to get back to your review and listen to you waxing rhapsodic.
Btw, I’ve had an “Ottolenghified” pantry and fridge for more than a decade: preserved lemons (I make my own, they’re so simple lol), pomegranate molasses, black limes (loomi), barberries, za’atar, sumac, cumin seeds, harissa, rose water and orange blossom water, … and I am *NEVER* without saffron! I did not grow up with these ingredients, but I’ve fallen in love with the flavors of the souk.
Sounds delicious
I'm always looking for new recipe ideas! This is amazing!! Exactly what I was looking for!
So glad you found it useful.
This is awesome! Thank you so much for sharing these recommendations.
You're so welcome
*Hey Kristen, I finally managed to finish watching. This sounded like a great cookbook. I specially loved the egg plan recipe. I am 80% vegetarian an fish diet so this sound good to me. Thank you.😉*
Hope you like it!
Seems like interesting book to have. Can be a good Christmas present as well.
I think it would be a great present for a foodie.
Thanks for the excellent review. Appreciate it! Have you bought other books by the same author? Are there some better than others?
I haven't bought others by Ottolenghi because these "simple" recipes are complex enough for me 😃
Tremendous insight of a fantastic book that I also cover on my channel. Very inspiring, thank you 👌🏼😜
Love this video , thanks you .
Good to hear that you enjoyed it.
Sounds like a delightful cookbook. It's funny you mentioned this was not good for vegans because when I heard you speak about basil soup I immediately thought of a recipe I like (vegan basil soup made with cashews)
I've reviewed excellent vegetarian and vegan cookbooks such as Eat More Plants and Oh She Glows.
I’m not a big “cookbook person” to be honest. I definitely pull my recipes from the internet & Pinterest. Just curious on your opinion- what’s the benefit of having a physical cookbook?
Absolutely - we live in a world with lots of resources. If internet and Pinterest are working for you - fantastic! I like cookbooks for 2 reasons. 1) For tactile people, nothing replaces holding/ touching a print book. 2) The limitless quality of the internet can be so overwhelming that you end up just making the same things over and over again. Cookbooks, with their curated, finite content, can really help get past the overwhelm and back into cooking.
You DO know that, traditionally, Chicken Marbella is made with prunes, right? Along with green olives, capers, vinegar, wine and sugar, you get that “Moroccan-ish”/Jewish sweet-and-sourness that makes life a little more worth savoring.