Tuesday, May 17, 2022

Carrot and cumin fritters from Charred

 


Another great vegetarian meal last night! I used my cookbook Charred, which is relatively new to my collection.


Ingredients

 9 oz carrots, peeled and coarsely chopped

1 small red onion, finely chopped

1 cup chickpea flour

1/3 c cold water

2 large eggs

1 t cumin

1 t paprika

salt and pepper

a little oil

Yogurt Sauce

1 cup Greek yogurt

3 T tahini

1 clove of garlic

3 T chopped cilantro


Stir together the carrot and onion in a bowl, and add chickpea flour, water, eggs, cumin, paprika and salt and pepper. Let sit for 20 minutes.

For the sauce, stir all the ingredients together.

Heat up a frying pan with a bit of oil, and then drop 2 T of the mixture of carrots onto the fry pan to create little pancakes. I used two fry pans.

Heat for 3 minutes, and then flip.

Cook for another three minutes.

Put on a paper towel on a wire rack and then serve with sauce.

Delicious.   



Monday, May 9, 2022

Yotam's Cous Cous Cake

 Last week I decided to make Yotam's VERY GIANT COUSCOUS Cake, and it was delicious. Yotam did indiciate that the cook time is 1 hour and 20 minutes, however it isn't all at once.

Three out of four of us liked it!


Ingredients:

1 2/3 c pearl couscous (rounder than regular couscous)

1 1/3 c boiling water

10 scallions (about a bunch) - cut into large pieces

8 T olive Oil

5 oz baby spinach

1 T coriander seeds (toasted and crushed with a mortar and pestle)

1 c. grated mozzarella

1/2 c grated pecorino

2 garlic gloves, minced

3/4 c basil leaves

3/4 c Greek Yogurt

2 large eggs

6 T AP Flour

Pepper Sauce Ingredients:

2 red bell peppers

1 tomato

4 T olive oil

2 large heads of garlic

1 1/2 T red wine vinegar

1 t maple syrup

Salt

Pepper



Preheat the oven to 425. Cut the peppers into quarters and cut the tomato in half. Put them on a piece of parchment paper with 1 T olive oil, salt and pepper.

Cut the top off the garlic heads and put them on some tin foil. Put a bit of oil on each with salt and pepper and wrap BOTH in one piece of tinfoil. 

Roast both for 35 minutes and let cool.

Peel and discard pepper and tomato skins and put flesh into the food process along with the roasted cloves of garlic. Add the vinegar, maple syrup and 3 T of oil. Process until smooth.

Pour the boiling water and couscous together into a pan. Cook. Let cool.

In a large sauté pan, heat the scallions with 2 t olive oil for 4 minutes. Take out scallions and set them aside.

Heat another 2 t olive oil and add the spinach and cook for 90 seconds. Put in a large bowl. Add scallions and couscous, coriander seeds, mozzarella cheese, pecarino cheese, garlic, basil, yogurt, eggs, flour and salt and pepper. Mix really well.

In large sauté pan, heat 5 T olive oil. Add couscous mixture and smoosh into large pancake. Heat over medium heat for 15-18 minutes. Carefully flip the pancake and put back into the pan with 1 T olive oil. Cook for 8 minutes.

Flip onto cutting board, and slice into servings and serve with pepper sauce.

Monday, May 2, 2022

Yotam Ottolenghi - In Person

 In February, 2020, my husband gave me two tickets to an upcoming talk with Yotam Ottolengi in Boston. I was so eager to hear him speak, as I am a big fan of his cookbooks. It is rare for me to have all of the cookbooks from one chef, but he is the ONE. I have made so many successful dishes from his cookbooks.

I also follow him on IG, and was delighted to see him dine at Oleana, which is one of my favorite Boston restaurants.

The original tour was supposed to be about this cookbook Flavor, however because Shelf Life was now his most recent cookbook, there was lots of discussion about this book. I do like his book Simple.

Here are my takeaways from his talk:

*  He has two children that also give him honest feedback about his meals that he prepares for them.

* If he could pick two spices and an herb that he was limited to he would pick cumin, allspice and cilantro. I had picked for him cumin, cinnamon and cilantro. His backup to allspice would have been cinnamon. 

* Hummus in Arabic means chickpea! 

* He gives credit to the chefs that work for him. He doesn't claim their dishes as his own.

It was a fabulous 90 minute talk, and if you are able to hear him speak, get tickets.