Renowned Chef Yotam Ottolenghi Bringing His ‘SIMPLE’ Philosophy To Chino Farm
Thursday, October 25, 2018
Credit: courtesy photo
Yotam Ottolenghi, chef and author, "SIMPLE"
Chef Yotam Ottolenghi will be at Chino Farm on Saturday 11 a.m.-1 p.m. as part of it's Good Earth/Great Chefs series.
When asked about his food philosophy, internationally-renowned chef Yotam Ottolenghi has answered, “I want drama in my mouth.” But some of his popular cookbooks were also causing some drama in the kitchen, as readers struggled with page-long ingredient lists. The flavors in his recipes may be remarkable, but the preparation is also too daunting for some home cooks.
Now Ottolenghi has removed those obstacles with a new cookbook, "SIMPLE," featuring recipes made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, or prepared ahead of time.
Ottolenghi joins Midday Edition Thursday with more on why he relies on signature ingredients like preserved lemons, harissa, za'atar and black garlic time and again in his recipes.
Cauliflower, pomegranate, and pistachio salad reprinted with permission from "SIMPLE"
It was a little moment of revelation, I remember when I first combined roasted cauliflower and raw grated cauliflower in the same dish. So different from one another, but working so well combined. This is lovely as it is, served as part of a spread, or spooned alongside some roast chicken or lamb. Don’t throw away the leaves of the cauliflower here. They’re delicious to eat, roasted and crisp, or grated raw as you would the rest of the cauliflower. If you want to get ahead, roast the cauliflower up to 4–6 hours in advance. Keep at room temperature and then just combine with the remaining ingredients when ready to serve.
1 extra-large cauliflower (1¾ lb/800g)
1 small onion, roughly sliced (¾ cup/130g)
1/3 cup/80ml olive oil
1¼ cups/25g parsley, roughly chopped
½ cup/10g mint, roughly chopped
½ cup/10g tarragon, roughly chopped
Seeds from ½ medium pomegranate (mounded ½ cup/80g)
1/3 cup/40g shelled pistachios, lightly toasted and roughly chopped
1 tsp ground cumin
1½ tbsp lemon juice
Preheat the oven to 425°F.
Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, roughly 1¼ inches/3cm wide, and add these to a separate bowl with the cauliflower leaves, if you have any, and the onion. Toss everything together with 2 tbsp of oil and ¼ tsp of salt, then spread out on a large parchment-lined baking sheet. Roast for about 20 minutes, until cooked through and golden brown. Remove from the oven and set aside to cool.
Once cool, put the roasted vegetables into a large bowl with the 3 tbsp/50ml oil, the grated cauliflower, and parsley, mint, tarragon, pomegranate seeds, pistachios, cumin, and lemon juice, along with ¼ tsp salt. Toss gently, just to combine, then transfer to a platter and serve.
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