Vegetable Cooking

— with Ottolenghi

Tomato and pomegranate salad
Cauliflower, grape and cheddar salad
Eating healthfully and mindfully can't be easier. Assemble some greens, tomatoes, onions, apples, pine nuts and parsley leaves. Toss them together with some oil and vinegar. You've just made a rainbow-color salad that's good to go – on the dinner or picnic table. Would you call that cooking? It feels like cheating. You'll find all these simple and time-honored techniques: toss, steam, blanch, simmer, braise, grill, roast, fry, mash, crack and bake, showcased in London's Ottolenghi cookbook Plenty More. And with bold flavors. I can't wait to try my hands on some of his vibrant recipes from around the world, like sprouting broccoli and edamame salad with curry leaves and coconut or eggplant kadaifi nests. There are some exotic and strange-sounding ingredients I've never worked with before in the book. Hey, that's where the journey begins!

Let's start honing our vegetable cooking techniques, one recipe at a time! More of Ottolenghi's popular online recipes can be found here.

Burrata with Blood Orange
Cabbage and Kohlrabi Salad
Figs with Basil, Goat Cheese & Pomegranate Vinaigrette
Pear and Fennel Salad with Caraway
Marinated Burrata and Tomato
Spring Salad
Sweet Summer Salad
Tomato and Pomegranate Salad
Watercress Salad with Quail Eggs and Seeds

Steamed Eggplant with Sesame and Green Onion

Beet, Avocado and Pea Salad
Green Bean Salad with Mustard Seeds and Tarragon
Seaweed, Ginger & Carrot Salad

Green Beans with Freekeh and variety of Tahini
Quinoa and Sourdough Salad
Red Quinoa and Watercress Salad
Spicy Chickpea and Bulgur Soup

Sweet Corn Polenta with Eggplant Sauce

Zucchini and Fennel with Saffron Crumbs

Asparagus, Fennel and Beets
Cauliflower, Grape and Cheddar Salad
Eggplant with Buttermilk Sauce
Roast Squash with Tahini
Roasted Eggplant with Black Garlic
Roasted Brussels Sprouts with Pomelo and Star Anise
Roasted parsnips and sweet potatoes with caper vinaigrette
Squash with Cardamom and Nigella Seeds

Fried Rice Cakes with Creamed Leeks and Egg
Pea and Mint Croquettes

Cauliflower Cake
Squash, Quince and Stilton Quiche

Roasted parsnips with sweet potatoes
Figs with basil, goat cheese & pomegranate vinaigrette
Eggplant with buttermilk sauce

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