Monthly Archives: January 2014

Barley, celery & cranberry salad

A really nice winter pick-me-up kind of dish here: the barley offers a heartiness, the crunchy celery folded in adds a bite, dill & parsley keep it interesting, and little surprises like allspice and sherry vinegar keep it very bright and playful. The original recipe, from Yotam Ottolenghi’s Plenty, called for pomegranate seeds, but IContinue reading “Barley, celery & cranberry salad”

Caramelized Fennel with garlic & dill

What a lovely little dish, thanks to Mr. Yotam Ottolenghi once again. Lightly browned fennel slices, removed from the pan briefly in order to add coarse sugar and fennel seeds, then returned to the pan to caramelize gently. Remove from heat, mix carefully with a touch of garlic and chopped dill, then plate and addContinue reading “Caramelized Fennel with garlic & dill”

Leek Fritters

These fritters are officially in my rotation! Full of sweet, oniony flavor and light, light texture from various incorporations of baking powder (making the batter fluffy) and warm, lovely spices thanks to the coriander, cumin, turmeric and cinnamon. I altered slightly from the Plenty cookbook but you can find the original recipe here: http://www.theguardian.com/lifeandstyle/2008/feb/02/recipe.vegetarian MakeContinue reading “Leek Fritters”

‘Jerusalem’ Orange, Semolina & Coconut Cake

This cake comes from the cookbook ‘Jerusalem’ by Yotam Ottolenghi & Sami Tamimi. The recipe hits all the high marks: great texture & bite, just the right amount of sweetness, familiar flavors (orange & coconut) but with a greater intensity (thanks to marmalade & orange blossom water), yields two loaves (which you will be gratefulContinue reading “‘Jerusalem’ Orange, Semolina & Coconut Cake”