{"id":17278,"date":"2018-10-16T06:00:55","date_gmt":"2018-10-16T13:00:55","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=17278"},"modified":"2018-10-16T07:44:40","modified_gmt":"2018-10-16T14:44:40","slug":"ottolenghi-simple-cookbook-review","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/ottolenghi-simple-cookbook-review\/","title":{"rendered":"OTTOLENGHI SIMPLE by Yotam Ottolenghi | Cookbook Review + Recipe"},"content":{"rendered":"

Review copy provided by the publisher<\/i><\/b><\/span><\/h2>\n

Yotam Ottolenghi\u2019s streak is unbroken: SIMPLE delivers delicious, accessible, quintessentially Ottolenghi dishes for the home cook<\/b><\/span><\/h2>\n

In Yotam Ottolenghi’s latest cookbook, OTTOLENGHI SIMPLE, the simple (Ten Speed Press; $35.00), isn\u2019t just a euphemism for \u201ceveryday\u201d or \u201cweeknight cooking\u201d or \u201c30 minutes or less.\u201d SIMPLE is the system underlying the recipes. S<\/strong>hort on time, 10 I<\/strong>ngredients or less, M<\/strong>ake ahead, P<\/strong>antry, L<\/strong>azy or E<\/strong>asier Than You Think. It\u2019s up to you to choose based on your cooking agenda on any given day.<\/span><\/p>\n

\"ottolenghi<\/a><\/p>\n

I tested a handful of recipes from across the book and consistently the recipes were easy and delicious, but still very Ottolenghi.\u00a0 <\/span>The meat section features eight different lamb recipes, which might be heavy (and pricey) for some cooks. Several recipes in Ottolenghi SIMPLE call for rose harissa, which seems to be more widely available in the UK. Ottolenghi suggests you can use any harissa, adjusting as needed to accommodate the spice level. I opted for jarred harissa, rather than the concentrated variety in a tube. World Market carries Casablanca brand<\/a>, and Trader Joe\u2019s often has it, too. <\/span><\/p>\n

The publisher’s excerpt featured a\u00a0hot charred cherry tomato recipe<\/a>\u00a0served over yogurt, which was incredibly delicious. I used the last of the summer cherry tomatoes, but charring them in the oven gives you the wiggle room to pull off a delicious dish using grocery store tomatoes. They work well as a side dish to the lamb and feta meatballs in the book.<\/span><\/p>\n

SCROLL THROUGH THE GALLERY ABOVE FOR MORE PHOTOS<\/strong><\/em><\/p>\n

On our first really ugly rainy Northwest day, the Mustardy Cauliflower Cheese<\/b> demanded to be made. Scented with curry, cumin and mustard seeds, it\u2019s the sophisticated cousin of that cauliflower with cheddar cheese sauce some of us grew up with in the 80s. I loved the technique of steaming the florets first, then giving it a short bake and broil. So much faster than just trying to roast cauliflower for an hour.<\/span><\/p>\n

I got on a roll, and in the course of a week, I also made:\u00a0<\/span><\/p>\n

Roasted Baby Carrots with Harissa and Pomegranate <\/b>\u2014 a fast, delicious side dish with pork chops.<\/span><\/p>\n

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Slow-Cooked Chicken with a Crisp Corn Crust from Ottolenghi SIMPLE. Photo by Jonathan Lovekin.<\/figcaption><\/figure>\n

Seeded Chicken Schnitzel<\/b> \u2014 It\u2019s a simple breaded fried chicken with wide appeal. Call them schnitzel, katsu or chicken fingers, they\u2019re flat out delicious. The breading includes black and white sesame seeds, sunflower seeds and some spices. They also rewarm fairly well in a 425F oven. Alongside, I served the stir-fried cabbage with chile and lime. In all that I\u2019ve cooked from the book, the cabbage was the only bummer in the bunch. It was kind of unremarkable. Maybe it needed ginger and a splash of soy sauce instead of salt. <\/span><\/p>\n

Spiced Apple Cake<\/b> \u2014 A resounding hit in my house and so perfect for fall. It is a make-ahead recipe but putting it together is easy. Make it Sunday morning for afternoon tea or dessert. I barely got photographs done before the husband was asking for a slice.<\/span><\/p>\n

One of the recipes still on my to-do list is Slow-Cooked Chicken with a Crisp Corn Crust<\/strong>. It has fall written all over it with a rich chicken filling spiced with harissa, paprika, chocolate and cilantro. You can enjoy the chicken as is or top it with the corn crust. We have the recipe below, thanks to the folks at Ten Speed Press.<\/p>\n

I\u2019ve cooked from several \u201ceveryday\u201d type books in the last few years, including Alton Brown’s EveryDayCook (review)<\/a>\u00a0and Smitten Kitchen EveryDay<\/a>. Ottolenghi SIMPLE is a winner with fresh inspiration for the busy home cook. This collection is the one I\u2019ll be coming back to again and again.<\/span><\/p>\n

Ottolenghi will be touring the US and Canada starting October 21<\/a> with stops in Washington, DC, New York, Los Angeles, San Diego, Seattle (sold out), Vancouver and Toronto.<\/p>\n

Get Ottolenghi SIMPLE on Amazon<\/a><\/p>\n\t\r\n\t

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Slow-Cooked Chicken With a Crisp Corn Crust<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
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This is a wonderful meal on an autumn day, served with a crisp green salad. The slow cooked chicken is packed full of flavor and the crust -- gluten-free, rich and corny -- makes for a welcome (and lighter) change to a heavier mash.\r\nYou can make the chicken well in advance if you want to get ahead. It keeps in the fridge for up to 3 days or can be frozen for 1 month. You want it to go into the oven defrosted, though, so it will need thawing before baking. The batter needs to be made fresh and spooned on top of the chicken just before the dish gets baked. It can also be baked a few hours in advance\u2014just warm through for 10 minutes, covered in foil, before serving. I love the combination of the chicken and the corn, but the chicken also works well as it is, served on top of rice, in a wrap, or with a buttery baked potato. <\/p><\/div>\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t

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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t