My second cooking date with Yotam didn't go as well as the first. I made his take on baba ganoush, which is similar to this recipe, but calls for the addition of pomegranate molasses and is a little heavy handed with the tahini. I have to admit, I was quite taken with decorating my dip with pomegranate seeds. So pretty. Like this lady's ruby slippers. But, it turns out, that I didn't much like the sweetness of the pomegranate molasses, an ingredient I bought specifically for this dish (Thank you H Mart). You might like it though. Do you love pomegranate? Then this one might be worth a try. I think I'll stick with Christopher Kimball for my baba ganoush. That said, I'm still interested in pursuing Yotam in the kitchen and am looking forward to a third date! Plus, now I have to think about ways to use my pomegranate molasses. Do you have any ideas?
This is a recreation of a dish I once had at P.F. Changs that I quite enjoyed. Yes, P.F. Changs, the chain restaurant. The one with the absurdly big horse statue in the front. Say no more.
The dish is a simple stir fry, but the toasted sesame seeds and crispy iceberg lettuce make it special. Iceberg lettuce. Wow, do I love thee. Iceberg lettuce has a bad (w)rap, largely attributable to its miscast role in the American salad, which is the last place it should be. People have called it the white bread of the produce aisle or likened it to red delicious apples. Both apt comparisons. But let's not be snobby about it. I think iceberg lettuce deserves recognition as a topping in a stir fry or a wrap; that's where it earns an encore. Here, it's the perfect contrast to this deliciously greasy lamb. The lamb. Oh, let me tell you about lamb because its source makes me so happy.
I have a mad crush on Yotam Ottolenghi. His book, Plenty, is so gorgeous that it's hard not to fall under his spell, smitten by caper mayonnaise and cardamom rice. I've had his book for a year now, but all we've done is lay around in bed together. What can I say, I'm a cookbook slut. This weekend, I finally committed: page 56, stuffed portobello with melting taleggio. Yes, it was a low commitment cooking date.