Tag Archives: Ottolenghi

Recipe: Spicy Caponata

Posted on September 29, 2023 by Burnt My Fingers

Ordered some caponata at a venue the other night and it was pleasant but bland. Our Spicy Caponata is anything but. It’s borrowed from an Ottolenghi recipe which is online but has never been published in any of his books. … Continue reading →

Posted in Eating, Sides | Tagged , , | 2 Comments

Recipe: Ottolenghi Carrot Salad

Posted on June 11, 2021 by Burnt My Fingers

Ottolenghi Carrot Salad is derived from a recipe in Jerusalem: a Cookbook and it has a lovely balance of acid/heat/sweet. Ottolenghi says to toss it with chopped arugula but we like it better on its own. Serves 8 as part … Continue reading →

Posted in Eating, Recipes, Sides | Tagged , , | Leave a comment

Recipe: Delicata Squash Sautéed in Buttermilk

Posted on December 24, 2020 by Burnt My Fingers

Delicata Squash Sautéed in Buttermilk came about as a happy accident. I wanted a side dish to go with Ottolenghi’s mackerel with olives and raisins, and found a whole Delicata in the fridge. This is a no-fail squash, as pretty … Continue reading →

Posted in Eating, Recipes, Sides | Tagged , , | Leave a comment

Food for Thought: Ottolenghi on Kindle

Posted on January 12, 2018 by Burnt My Fingers

The other day I discovered that Yotam Ottolenghi’s eponymous first book is just $2.99 in the Kindle edition. What a great deal! This book did not get the attention of his two subsequent books, Jerusalem and Plenty, but it’s loaded … Continue reading →

Posted in Food for Thought | Tagged , | 2 Comments

Recipe: Salat Maloof (Egyptian Cole Slaw)

Posted on October 31, 2014 by Burnt My Fingers

There were a lot of Egyptians in Dallas when I was growing up, and the technique for the garlic makes me think this might have been the inspiration for Vincent’s Garlic Slaw. Egyptian cole slaw has a mild, refreshing taste that … Continue reading →

Posted in Recipes, Sides | Tagged , , | 2 Comments

Foods of the World: Middle Eastern Cooking

Posted on October 21, 2014 by Burnt My Fingers

Some 40 years before Ottolenghi’s Jerusalem, Time-Life Books introduced American home cooks to the wonders of Middle Eastern cuisine with its Middle Eastern Cooking – Foods Of The World. Some of the books in the series dumbed down the flavors … Continue reading →

Posted in Cooking | Tagged , , | Leave a comment

God’s breakfast

Posted on March 28, 2014 by Burnt My Fingers

One day I was visiting with the proprietor of my local Armenian market and discussing the various spices needed to cook the recipes in the Jerusalem: A Cookbook. He kept tucking into what he described as his “breakfast” which was … Continue reading →

Posted in Eating | Tagged , | Leave a comment

Recipe: Pita for Jerusalem

Posted on December 5, 2013 by Burnt My Fingers

Ottolenghi’s wonderful Jerusalem: A Cookbook contains lots of recipes for things to go with pita bread, but oddly enough there is no pita bread recipe. If you don’t have ready access to pita bread, or you just want to make … Continue reading →

Posted in Baking and Baked Goods, Recipes | Tagged , , , | Leave a comment