Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by Yotam Ottolenghi

Plenty More is the hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty , featuring more than 150 vegetarian dishes organized by cooking method.

Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his bestselling Plenty , he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables.

PlentyMore

Reprinted with permission from  Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by Yotam Ottolenghi, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC. Photography © 2014 by credit: Jonathan Lovekin. Please support your local bookstore or purchase using our affiliate links through IndieBound or Amazon.

 

CauliflowerCake

Cauliflower Cake

Serves four to six

Having lived in Britain for more than sixteen years, there are certain names and phrases with which I am perfectly familiar: Doctor Who , Ring a Ring o’ Roses, Curly Wurlies, Blue Peter , and cauliflower cheese, to name just a few; but I have no clue as to their meaning. This is mostly a disadvantage because I miss out on all sorts of innuendos and references, but occasionally it works pretty well for me. When it comes to cauliflower cheese, for example, what to me sounds like the most indulgent and comforting of dishes has to an alumnus of the British school system a stomach-turning echo of drearily soft florets swimming in a puddle of greasy water. So when it comes to cauliflower and particularly when cheese is involved, I need to work extra hard to convince my readers that this is something they might want to eat. Well, I think I’ve got a winner here.

Serve this cake as a light supper alongside a makeshift salad of sliced cucumber, dill, mint, a little sugar, cider vinegar, and canola oil. Wrapped well, this cake will taste even better the next day.

Ingredients:

1 small cauliflower, outer leaves removed, broken into 1 1/4-inch/3 cm florets (about 4 cups/450 g)
1 medium red onion (6 oz/170 g)
5 tbs/75 ml olive oil
1/2 tsp finely chopped rosemary
7 eggs
1/2 cup/15 g basil leaves, chopped
1 cup/120 g all-purpose flour, sifted
1 1/2 tsp baking powder
1/3 tsp ground turmeric
1 1/2 cups/150 g coarsely grated Parmesan or another aged cheese with melted unsalted butter, for brushing
1 tbs white sesame seeds
1 tsp nigella seeds salt and black pepper

Preheat the oven to 400ºF/200ºC.

Place the cauliflower florets in a saucepan and add one teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry.

Cut four round slices, each 5 mm thick, off one end of the onion and set aside. Coarsely chop the rest of the onion and place in a small pan with the oil and rosemary. Cook for ten minutes over medium heat, stirring from time to time, until soft. Remove from the heat and set aside to cool.

Transfer the onion to a large bowl, add the eggs and basil, whisk well, and then add the flour, baking powder, turmeric, Parmesan, one teaspoon salt, and plenty of pepper. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets.

Line the base and sides of a 24 cm springform cake pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so that they stick to the sides. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Place in the center of the oven and bake for 45 minutes, until golden brown and set; a knife inserted into the center of the cake should come out clean. Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature.

 

TomatoandRoastedLemonSalad

Tomato and Roasted Lemon Salad

Serves four

I cooked a recipe similar to this in Sardinia when I shot my Mediterranean Island Feast series last year. I was performing in front of two cameras and our small crew when suddenly a bunch of chirpy Aussie ladies arrived to check into the tiny hotel of my host, Robert Flore, in the remote Monte Ferru mountains. By coincidence, they had come straight from London, which they had visited especially in order to eat in the restaurants of their favorite chef; that chef turned out to be your humble servant. The raucous exhilaration was hard to contain, but it did, I must admit, seriously boost my performance. There’s nothing like a noisy home crowd!

Seek out the sweetest tomatoes you can for this salad in order to balance the bitterness of the lemon. You can bulk it up, as I did in Sardinia, by adding lots more leaves and fresh herbs and some cooked fregola. This will turn the salad into a whole meal. Otherwise, serve it with oven-roasted potatoes or panfried fish.

Ingredients:

2 medium lemons, halved crosswise, seeds removed, and cut into paper-thin slices (9 oz/260 g)
3 tbs olive oil
1/2 tsp superfine sugar
8 sage leaves, finely shredded
2 2/3 cups/400g baby tomatoes, yellow or red or a mixture of both, halved
Scant 1/2 tsp ground allspice
1/3 cup/10 g flat-leaf parsley leaves
1/2 cup/15 g mint leaves
Seeds of 1 small pomegranate (2/3 cup/120 g)
1 1/2 tbsp pomegranate molasses
1/2 small red onion, thinly sliced (about 1/2 cup/50 g)
Salt and black pepper

Preheat the oven to 325ºF/170ºC.

Bring a small saucepan of water to a boil, add the lemon slices, and blanch for two minutes. Drain well, place the lemon in a bowl, and add 1 tablespoon of the oil, 1/2 teaspoon salt, the sugar, and the sage. Gently mix and then spread the lemon mixture out on a baking sheet lined
with parchment paper. Place in the oven and cook for 20 minutes, until the lemons have dried out a little. Remove and set aside to cool.

In a bowl, combine the tomatoes, allspice, parsley, mint, pomegranate seeds, pomegranate molasses, onion, the remaining 2 tablespoons oil, 1/4 teaspoon salt, and some freshly ground pepper. Add the lemon slices, stir gently, and serve.

YotamOttolenghi


Yotam Ottolenghi owns an eponymous group of four restaurants, plus the high-end restaurant, NOPI, in London. His previous cookbooks—
Plenty, Jerusalem , and Ottolenghi—have all been on the New York Times bestseller list. Yotam writes for  The Guardian and appears on BBC. He lives in London, UK.

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