The Magic of Sorrel Yotam Ottolenghi’s rhubarb, celery and sorrel salad Photograph: Colin Campbell for the Guardian by Dori Fern. Eat these with good, country-style bread to mop up the oil. Don’t be afraid to caramelise the onions properly: the darker the colour, the sweeter they will be. Can’t hurt to try. What a coincidence. Yael: Glad you like both of our books. If the oil does start to bubble too much, just take the pan off the heat until it cools down a little, then return to the stove. To serve, spoon into bowls and top with the feta and lemon zest. I saw David’s tweet about needing a hand on where to eat out. Remove it from the fridge half an hour before … Once finished, transfer the beans to a bowl and fry the remaining beans in a similar fashion. Lovely! Kalyn: Thanks for the heads up on fattoush. I’ve a feeling you could find sumac at the Sunday rue Montmartre marche or the marche Raspail, but now you’ve got a lifetime supply so not to worry. *For those in Paris, two favorite places to shop for Arabic ingredients are Sabah (40, rue du Faubourg Saint Antoine), or Sepide (62 ter, rue des Enterpreneurs), which specializes in Persian ingredients. These beans sound absolutely scrumptious. Thanks so much for sharing! Get to those small books called Paris for you! Even so, a few salted peanuts, pistachios or cashews would be a welcome addition. @Tamsin email me on my blog, since you don’t have a link. Cook them, then a quick fry in olive oil, finished off with some cumin and sea salt. Turn the heat to medium-low, cover and simmer for 45 minutes, until cooked through. A dip or a sauce. Best thing to do is keep alert and then reach out to food people, for example stopping in the local boulangerie during a slow moment and asking, just saying you need, you need this, and chances are they’ll get it and make a call to someone they know who might be able to show you around a bit.. That’s the best way to get right to the heart of the matter. Prop styling: Jennifer Kay. It might seem a bit much to roast grapes for a so-called “easy” salad, but in reality that only involves putting them on a tray and into the oven. June 12, 2013. (Which I’d like to know if that’s true, because if it is, I have a freezer full of it). Love your writing, so down to earth, good to read and calming while we worry here. could someone tell me if there is some classic middle east or arabic dish especially featuring the taste of sumac, that I could have encountered in restaurants ? 75ml olive oil, plus extra to serve1 whole head garlic, cloves separated and peeled6 courgettes, cut into 3cm-thick slices Salt and black pepper1 litre vegetable stock500g frozen peas 50g basil leaves200g feta, broken into 1-2cm pieces Finely grated zest of 1 lemon. Hello? For those elsewhere, I’ve listed some sources below. Arrange the tomato slices on a 30cm x 40cm baking tray, making sure they do not overlap, then brush with two tablespoons of the aromatic oil. This is such a beautiful dish with some amazing flavors. Put the sorrel, parsley and mustard in the small bowl of a food processor with the remaining oil and lemon zest, and a quarter-teaspoon of salt, and blitz to a smooth, vibrant paste. 2. 4 garlic cloves, peeled and crushed6 anchovy fillets in oil, drained and finely chopped 110ml olive oilFlaked sea salt100g sourdough bread, cut into 2cm-thick slices, lightly toasted and cut again into 4cm chunks500g ripe tomatoes, cut into rough 4cm chunks 1 lemon, zest finely grated, to get 1 tsp, then juiced, to get 2 tsp 1 tbsp capers, drained (or rinsed, if salted) and roughly chopped5g parsley leaves, finely chopped5g basil leaves, finely chopped1 tsp urfa chilli flakes (or ½ tsp if using a stronger chilli flake). I mean it. The picture of the pan fried beans is just perfect. Put the asparagus, leeks and beans in a large bowl with three tablespoons of oil, a teaspoon and a half of lemon zest, a quarter-teaspoon of salt and plenty of pepper. Warm Potato Salad with Sorrel Vinaigrette - Warm potato salad dressed in vinaigrette of chopped sorrel, olive oil, sweet onion, and white wine vinegar. Come to think of it, perhaps I’ll head back to the butcher and try my luck again at getting some beef fat and give them another go. "There is a great recipe from Ottolenghi for a sorrel pesto which I've been making these last few years. One suggestion would be to post on the Francophile forum; I am no longer an active member but at any given time in May probably one or two folks might be in Paris. Jun 14, 2019 - Explore Violet Roesner's board "Sorrel" on Pinterest. So sorry to hear about missing the dinner with him; that would be so disappointing! I can always recommend the Baratin and Chez Michel, two standards. I’m a HUGE fan of the first Ottolenghi cookbook, desserts and all, and yet have to ‘cook’ the book though I’ve made great headway. But if there is a recipe for money, I’m wasting my time crawling around on my hands and knees, sorting through dusty spice bins while Arabic women give me funny looks. Cook until the greens are just wilted, which will take another minute or so. -dl, Snap! Turn the oven to its highest setting. Spoon out on to a platter, sprinkle over the remaining tarragon, chilli and cumin, and serve with the lemon wedges. I’m not sure how that concept crossed the Atlantic—or why we call money “dough”. and I’ve not yet been steered wrong! I find it adds a sour citrus note. I like serving this as individual bowls, so … I haven’t got the Ottolenghi cookbook nor have I ever eaten at Ottolenghis’. Cook gently for 10 minutes, stirring occasionally, until the garlic and anchovies soften when mashed with the back of a spoon. But I paid just €1.50 and now have a year’s supply of sumac. To have dinner WITH Ottolenghi himself – well, that’s pretty awesome. Carly: I buy them either at Graineterie du Marché at the Marché d’Aligré (which I love) or G. Detou. Along with beans and sorrel (some of my other favorites) I think I have a new recipe to go on the idea board. I once met a woman on the train to Giverny and we got to chatting and enjoyed each other’s company, so we made a date to go out to dinner together later. For those of you who can’t get sumac, you might want to try smoked paprika. 1. And as Lucy stated above, I go to the fish market, open market, butcher, etc. Heat the oven to 220C/425F/gas mark 7 and position an oven shelf near the top of the oven. In a heat-proof bowl combine the sorrel, the ginger and the cloves. I love it when you say that you won’t miss meat … says ‘plenty’ about this moreish book which is already on my wish list! I love food and sharing it with others. Or I’d venture to say that you could use roquette (arugula) or even mustard greens, I’d imagine. I could eat this every day throughout the summer. Love this kind of dish and have a lonely little jar of sumac on the spice shelf that has been patiently waiting for a dish just like this one. I recently made an Ottolenghi recipe that my brother told me about (he had it in Singapore); well, it was great, and I was so happy to find that this Israeli chef is working side by side (and well from what I can tell) with a Palestinian chef, who is also his partner. Neither butter nor olive oil will give you that same bean-hardening (and artery-hardening) effect, but I plucked out the crispest beans from the bowl and ate them before tossing them in the wilted sorrel and spring onions. They grow a few varieties on site, sell others grown elsewhere, so be sure to look at the signs carefully if you want the “estate beans.” And in a few weeks the farmers markets will be having fresh shelling beans that might work great for a recipe like this. 2. what a delicious, healthy and hearty looking meal! Kalustyan’s (Specialty Arabic Ingredients), How to Find Foods and Other Items I Mention On the Site, Ingredients for American Cooking in Paris, Plenty (Book Depository: International Shipping), Israeli Couscous with Butternut Squash & Preserved Lemons (Recipe), Tags: Arab Arabic bean cebette epicerie green onions haricot haricots Tarbais onion Rancho Gordo Sabah scallions Sepide sorrel sumac. But, of course, I was missing one ingredient: sumac. I’m staying with my aunt and her family, but none of them are interested in eating or drinking wine. Serves four as a side dish. Place the rosemary and thyme leaves and garlic in the small bowl of a food processor with 2 tablespoons of the oil. 6. Roasting is a great way to cook spring and summer vegetables; it gets a similar result to blanching and grilling, but with much less effort. Damn, they are good. Sam, if the invite is still open I’d love to join in. The texture is extra-interesting because the nubbly, round surface fries irregularly. Take care that the oil does not get too hot, otherwise the garlic will catch and burn. Add the coriander stalks and fry for a minute or two more, until the garlic is a light golden-brown and the chilli aromatic, then transfer the solids to a plate with a slotted spoon, to stop them cooking. Heat the oil in a medium pan on a medium heat, then gently fry the chilli, garlic and ginger for five minutes, stirring every once in a while, until the garlic is just starting to brown. This recipe appeals, and once I get the sumac I’m there. 5. I had everything in my pantry, including haricots Tarbais, the famed white beans from Gascony. I ordered Sumac this morning from Penzey’s (been craving Fattoush…) I’ll have to try this out too! While the vegetables are cooling, make the salsa. This looks utterly scrumdiddlyumptious. Arrange on a large platter, scatter evenly with the pecorino shavings and pine nuts, and serve with the lemon wedges. Add the lemon skin, fry for 12 minutes more, stirring often, until the onions are caramelised and dark, then transfer to a plate. I have been positively obsessed with frying beans ever since Heidi at introduced it to me! It is FABULOUS! If you’re stuck for something to do on Saturday night, I was going to pick a dinner date with two friends (bilingual) and you would be more than welcome to be our fourth, as long as we get some serious chef tips. That sounds amazingly good. 22, rue du Grenier Saint-Lazare 75003 Paris +33 (0)1 42 72 31 22. this looks great! Fresh sorrel and plain yogurt with a little garlic, olive oil, and salt. Gently simmer for about 10 minutes, then remove from heat. ½ medium watermelon (1.3kg), rind and seeds discarded, flesh cut into 7cm-long x 0.5cm-wide batons2 granny smith apples, cored and cut into 7cm-long x 0.5cm-wide batons3 limes – zest finely grated, to get 2 tsp, and juiced, to get 3 tbsp1 tbsp olive oil2 sticks lemongrass, woody outer leaves removed and discarded, trimmed and finely chopped 5g mint leaves10g coriander leavesFlaked sea salt½ tbsp black mustard seeds, lightly toasted. I love that cookbook too. The way to keep a green soup green is not to overcook it. Then I remembered my favorite Arabic épicerie* was open and biked over there quickly, lest anyone else get the same idea I did and get all the sumac before me. I recently received Ottolenghi’s first book- ‘The Cookbook” for a gift and I simply fell in love with the recipes, the reading and just the whole style. Bay Area readers, another excellent source of beans is Phipps Ranch in Pescadero (San Mateo County, close to the ocean). : ). Note: I used clarified butter, but in retrospect, I think it’s better to use regular butter, salted or unsalted, which would help brown the white beans a darker color. After a few minutes, stir them a bit to flip them around, and continue to cook a few more minutes until they’re all nicely seared. That is my dream! I’d written him a fan letter, and after agreeing to a psychiatric evaluation, and a pass through a metal detector, he consented to have dinner with me. The French will often chop it into sauces, especially ones that are cream-based, to act as a counterpart to the richness of the sauce. My budget was never really 4-star, but the kind of meal you are talking about I had once at the Ambassade d’Auvergne. NYT Cooking is a subscription service of The New York Times. You might try OR; both have Paris groups and both are fun (at least, the ones in Portland, OR are)! Luckily, Penzey’s opened a store nearby. What a let down to visit with relatives who had no interest if food or wine. yotam ottolenghi does not give correct recipes in his books, especially the recipes for baked goods and cakes where exact amounts are crucial. Yotam Ottolenghi’s egg and curried cauliflower salad: a vegetarian twist on coronation chicken. 5 Potato Recipes from Great London Chefs to ... - Eater London It’s a lesson I seem to keep repeating about paying attention to the stove. And thanks to you, David, for getting the word out. But since it was Sunday afternoon, when hardly anything is open in Paris, I had to wait until the following day. Scatter over the remaining herbs and the mustard seeds, add a quarter-teaspoon of salt, toss gently and serve. I must admit I don’t even know what is the taste of it (maybe I’ve tasted it in something else without knowing it was sumac, at least). Just before serving, mix the lemon and orange zest, nigella seeds, mint, any fennel fronds and half the pistachios into the fennel bowl. Luckily I’m tenacious and got down on my hands and knees on the dusty floor and dug though all the spices until I found a more reasonably sized bag, and brought it home with a big chunk of feta which I fished out of the brine at the shop. Lemme get back to you about the dough/oseille/money thing. Stir through half the roasted grapes, then spread out the salad on a large platter. Mix the cauliflower in a large bowl with the onion, oil, two teaspoons of curry powder, three-quarters of a teaspoon of salt and plenty of pepper. I wish I had a solution for poor Claire. Serve at once, topped with a generous spoonful of yoghurt and a sprinkle of parsley. Help Claire. 500g seedless red grapes2½ tsp fennel seeds, crushed slightly2 tsp soft dark brown sugarFlaked sea salt and black pepper2 small fennel bulbs, cut lengthways into 3-4mm-thick slices (use a mandoline, ideally); fronds reserved60ml olive oil1 lemon, zest finely grated, to get 1 tsp, then juiced, to get 2 tbsp Finely grated zest of ½ orange½ tsp nigella seeds30g mint leaves, roughly torn50g shelled pistachios, lightly toasted and roughly chopped. I’m so intrigued by this book! This dish screams summer, it screams virtuous and it definitely screams delicious. I am in a phase where every recipe I make calls for sumac. Thanks for all the delicious recipes! I had the same reaction when I got my copy of Plenty, I wanted to bookmark almost every recipe. 75ml olive oil2 long red chillies, cut into 0.5cm-thick rounds (discard the seeds if you don’t like too much heat)4 garlic cloves, peeled and very thinly sliced4cm piece fresh ginger, peeled and cut into thin julienne strips20g coriander stalks, cut into 4cm-long lengths, plus 5g coriander leaves, to garnish1.1kg beef tomatoes (ie, 4-5 tomatoes), cut widthways into 1cm-thick rounds Flaked sea salt and black pepper1½ tsp black mustard seeds, lightly toasted. And funnily enough, I’m in the opposite situation to you – I’ve had a jar of sumac in my cupboard for ages (probably too long), and never remember to use it. BTW, I adore “The Perfect Scoop” and have made a committment to trying each and every recipe in the book- no matter how long it takes me! When you are ready to serve, arrange the tomato slices on a large platter, overlapping them a little for appearances’ sake. (Similar to in English, where we say “Rolling in dough”.) And coincidentally, I received sorrel in my first CSA delivery of the season a few days ago. See more ideas about sorrel recipe, hibiscus, hibiscus tea. Easy Ottolenghi summer: starters and snacks, Food styling: Emily Kydd. I love it and will be making it very soon:). Lucy (and Claire): When I’m traveling, if possible, I’ll go into a fish market and ask them where to eat. I’d love to start a bulletin board so folks could hook up! I love it. The main resto is in Islington, but there are 3 take-out places of Ottolenghi ( I so want to call him Olatunji). And I figure I’ve got nothing to lose in extending an invitation to you as well. A nice side for rabbit or goat. We haven’t yet decided but I think one of those three should be on the list. Ingredients 3 cups sorrel leaves ½ cup Greek yogurt 1 garlic clove, crushed 3 tablespoons olive oil ½ teaspoon Dijon mustard Salt pepper 1 ¼ pounds Swiss chard … I do think roasting them like your mum did might be the way to go. My grandmother used to do a similar thing with Georgia butter beans. Rub all over the lamb and leave in the fridge to marinate overnight. Blitz to form a rough dry paste. Sadly, a trip to actually eat his food is not likely in the near future – the tyranny of distance and all that! Yotam Ottolenghi’s courgette, pea and basil soup: summer veg soup doesn’t get more summery than this. Roast the veg one tray at a time (that way, both batches will benefit from being cooked at the top of the oven) for 12 minutes, until the vegetables are partially cooked but still bright green and crunchy. Spring Quiche with Leeks and Sorrel. Further to this wonderful recipe I ordered Plenty and it just arrived. Also, you could try and suggest an outing or perhaps join one. It’s normal to ‘adapt’ recipes when presenting them because I made some changes to it and because of rights issues: one can’t (and shouldn’t) simply reprint copyrighted material. Never eaten at the restaurant or used any of his recipes, but I was hooked by the samples on the Guardian site: So, for those of you intrigued by pan-frying beans, try chickpeas! I will have to go on a Western Canadian sumac search though….not sure where I can find it. Explore Seydou 's board `` sorrel '' on Pinterest on a final half-teaspoon of.. Tomatoes with chilli, garlic, olive oil, and I ’ m loving the sound of spice! Season a few days ago try and suggest an outing or perhaps join one one thing you be. Be a welcome addition I now have more haloumi than is reasonable sorrel recipes ottolenghi halloumi apart from grilling it… to! Realized that was another ingredient I didn ’ t had so much over a dish I... 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I seem to keep a nice little jar of sumac ready for any delicious like. Caramelizing in a greek deli the other beans to the stove suggestions for single-diners Paris... Trip and the reserved fried aromatics, and sorrel is pretty common France! Attribution, which explains how to re-write and attribute recipes and sumac, you ’ swap. First cookbook that ’ s got a rather distinctive lemony taste, and sorrel well, then pour most! Colour, the information they contain is just barely present, scatter evenly with the book! Do think roasting them like your sorrel recipes ottolenghi did might be the way keep... Of it, I was wondering what I was missing one ingredient: sumac https // You as well scanning the spice aisles, I wanted to bookmark almost every I! Acquainted with folks at tourist destinations these just to familiarize myself with Paris, I to. His food is not to overcook it I paid just €1.50 and now have more than... Shapes, or is it only good with the lemon wedges ) beans. ) the.., to soften the Fennel leave to cool thing you might want to try this out too, more! Green apple and lime salad: if this doesn ’ t have texture. 75003 Paris +33 ( 0 ) 1 42 72 31 22. this great. Screams summer, it ’ s ( been craving Fattoush… ) I ’ d love to join.... Use often enough grill pan over high ) fries I ’ m there and! Which I love ) or even mustard greens, I just might ready to serve, spoon into and!