Showing posts with label Yotam Ottolenghi. Show all posts
Showing posts with label Yotam Ottolenghi. Show all posts

Sunday, June 16, 2019

Ottolenghi's Sweet Corn Chowder with Spiced Butter for Souper (Soup, Salad & Sammie) Sundays

I could eat chowder every week in the summer. There is just something about the combination of good fresh sweet corn and potatoes and the creamy base that is so satisfying, even on a warm and humid day.  I have had this Ottolenghi recipe tagged for a while now, liking the idea of a drizzle of spiced butter on top of a veggie chowder.
 

Ottolenghi says, “I call this a chowder even though it lacks the non-veggie elements of the traditional New England varieties. The pungent herb butter added at the end gives it a nice kick (for even more spice, add half a thinly sliced green chilli with the potatoes). Though spicy, it's a very comforting dish that works well as a late weekend brunch.”

 
Sweetcorn Chowder with Spiced Butter
(Serves 4)

1 large leek, cut along its centre and then cut into roughly 1cm squares (I used 2, sliced)
3/4 tsp fresh thyme leaves
3 bay leaves
1 Tbsp olive oil
30g butter
2 celery sticks, cut into 1cm slices
2 medium waxy potatoes (220g in total), peeled and cut into 1cm dice (I doubled the potatoes)
500ml good quality vegetable stock (I used about 6 cups non-chicken stock)
4 fresh corn cobs, corn shaved off (I used 5 ears of Ewa sweet corn + 5 oz frozen corn)
300ml milk (I used 1 can coconut milk)
20g fresh coriander leaves, very roughly chopped

For the spiced butter:
3/4 tsp cumin seeds
3/4 tsp coriander seeds
60g butter
1/2 tsp smoked paprika

(I added 1/2 tsp Aleppo pepper)
sea salt and white pepper

Gently sauté the leek in a large saucepan along with the thyme, bay leaves, olive oil and butter. Once soft and slightly translucent, add the celery, potato and stock. Cook for about 10 minutes, until the potato is almost totally tender. It is important not to over-cook the potato, to ensure a nice, firmish texture in the finished soup.

Remove the bay leaves and add the corn to the soup. Transfer about a half of the soup into another pan and blitz until completely smooth. Return the blended mixture to the main pot and add the milk. Simmer for two to three minutes, taste, season with salt, and remove from the heat.

For the spiced butter, grind the cumin and coriander with a pestle and mortar, place in a dry frying pan, heat up and after about 30 seconds, when you can smell the aroma of the spices, add the butter, paprika, salt and white pepper. Stir to combine, and take off the heat as soon as the butter has melted.

To serve, ladle the soup into four bowls, drizzle each with spiced butter and top with the fresh coriander leaves.


Notes/Results: Chowder that is tasty enough on its own, but raised to the sublime level with the addition of the fragrant spiced butter which adds another layer of flavor and contributes to the silkiness of the soup. It's easy to make and the west coast--almost a California or maybe Baja California vibe it gets from the oil and the cilantro make it unique and a keeper recipe. As usual, Ottolenghi is dead on with the flavors. I will happily make it again.


Speaking of a California vibe, I am linking this soup up to I Heart Cooking Clubs where this week's theme is our monthly Cuisine Spotlight: California. Dishes from any of our IHCC chefs with California feeling ingredients and/or a California vibe.


 Now let's have a look in the into the Souper Sundays kitchen.


Tina of Squirrel Head Manor shared a classic BLT sandwich and said, "As I mentioned earlier I wanted to hook up with a few cooking events but alas......best laid plans. One of the days we were home watching over Aja we made simple BLT sandwiches. It wasn't a cool and unique offering for Deb`s Souper Sundays event but I think I will bring it to the party after all. Obviously you don`t need a recipe for a BLT. I like to load them with fat tomato slices and use the Trader Joe`s bread. That makes such good toast!"

 
Thanks to Tina for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter
  
 Have a happy, healthy week!
 

Sunday, April 7, 2019

Ottolenghi's Cauliflower Soup with Mustard Croutons for Souper (Soup, Salad & Sammie) Sundays

I had a big head of cauliflower in the fridge that I hadn't gotten around to using this week so I knew it was destined for the soup pot. I googled cauliflower, soup and Yotam Ottolengi and found this recipe for Cauliflower Soup with Mustard Croutons online at his website. Like many Ottolenghi recipes, there are plenty of ingredients, but they are simple ones, and the soup is easy to put together.


Ottolenghi says, “These mustard croutons, adapted from those in Suzanne Goin's inspiring book Sunday Suppers At Lucques (Alfred Knopf, 2005), are a brilliant thing to have to hand and to sprinkle over gratins and salads. If you'd rather not make them, you'll need something else to perk up the soup: a teaspoon of rose harissa or some other savoury chilli sauce, swirled into each bowl before serving, would do the job perfectly well.


Cauliflower Soup with Mustard Croutons
(Serves 6)

2 Tbsp olive oil
10g (.35 oz) unsalted butter
5g (.18 oz) thyme sprigs
20g (.8 oz) parsley
Shaved skin of 1 lemon, plus grated zest of 1/2 lemon
1 large onion, peeled and thinly sliced
2 large celery sticks, cut into 3cm pieces
2 bay leaves
1 tsp caraway seeds
salt and white pepper
1 large cauliflower, broken into small florets
1 large potato, peeled and cut into 2cm dice
1.4 litres (about 6 cups) vegetable stock (or chicken stock for non-vegetarians)
2 Tbsp chopped chives

For the mustard croutons:
90g (3 oz) unsalted butter
3 Tbsp Dijon mustard
3 tsp picked thyme leaves
3 tsp finely chopped parsley
150g (5 oz) crustless ciabatta, torn into 1cm pieces (I used sourdough)

First make the croutons. Heat the oven to 180C/350F/gas mark 4. Put the butter in a medium saucepan on a medium heat. When it starts to foam, whisk in the mustard, herbs and a quarter-teaspoon of salt, take off the heat, leave for a couple of minutes to cool slightly, then stir in the ciabatta. Spread out on a parchment-lined baking tray and bake for 12-15 minutes, until crisp. Remove from the oven and set aside to cool. (Any you don't use for this dish, store in an airtight container.)

For the soup, put the oil and butter in a large saucepan on medium heat. Tie together the thyme, parsley and lemon skin (or put them in a tied-up muslin), and add to the pan with the onion, celery, bay leaves, caraway seeds, three-quarters of a teaspoon of salt and a quarter-teaspoon of white pepper. Cook for eight to 10 minutes, stirring often, until the onion is soft but has not taken on any colour. Add the cauliflower, potato and stock, bring to a boil, reduce to a simmer and cook for eight minutes, until the vegetables are cooked but still have some bite.

Use a slotted spoon to lift a third of the cauliflower out of the pan – avoid removing any potato – and set aside. Let everything simmer away for another five minutes, then remove the herb bundle and the bay leaves. Using a hand-held blender, or in a food processor, blitz the soup until smooth, return to the pan and add the reserved cauliflower pieces. Stir in the grated lemon zest and chives, and serve, sprinkling the croutons on top at the last minute.



Notes/Results: The mustard croutons are definitely the highlight of this simple soup--although the sou itself has good flavor from the herbs, lemon and caraway. I like that the soup isn't too thick and has a creamy texture and the bites of cauliflower florets, then the crispy croutons on top. It goes together easily--I started my soup while making my croutons, so it all came together relatively quickly. I would happily make it again. 


Linking up to I Heart Cooking Clubs where we are saying Welcome Back! to all of our nineteen IHCC featured chefs. Come join us!


And we have Tina hanging out with me in the Souper Sundays kitchen...
 

Tina of Squirrel Head Manor shared this Broccoli, Potato and Spinach Creamy Soup and said, "Anyway......I was fortunate enough to receive a cool new eBook called Soups and Stews recently and wanted to share one result for Souper Sunday. There will be more coming up. Here is the first recipe - a healthy broccoli potato and spinach soup.  Very creamy! ... This recipe comes from a new book Soups and Stews by the author Emily Brown. I will add more recipes and do a review soon."


Thanks to Tina for joining in!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

 
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter
Have a happy, healthy week!
 

Sunday, March 3, 2019

Ottolenghi's Sour Lentil Soup (Adas Bil Hamoud) for Souper (Soup, Salad & Sammie) Sundays

On the hunt for a good, nourishing soup to help with a lingering cough and a newer sore throat and cold this weekend, I found Yotam Ottolenghi's Adas Bil Hamoud or Sour Lentil Soup. It looked simple to make and Ottolenghi is a master of flavors, plus lentils, potatoes, garlic and lemon are always favorite ingredients of mine.


Ottolenghi says, "Versions of this soup, in which lemon is king, are found all over the Arab world. Mine is ever-changing, depending on what kind of stock I have in my freezer, or herbs in my fridge, so feel free to play around with the ingredients as you see fit. I like my soup super lemony, but adjust this to your taste, too. If using vegetable stock, consider adding a couple of teaspoons of miso paste to enrich the broth"


Adas Bil Hamoud (Sour Lentil Soup)
Slightly Adapted from Yotam Ottolenghi via TheGuardian.com
(Serves 4-6)

200 g (7 oz) Brown or green lentils
110 ml (3 oz) olive oil 
2 large onions, peeled and finely chopped
5 cloves garlic, crushed
1 12 Tbsp cumin seeds (I used black cumin seed)
3 lemons, finely shave the skin off one into 5 strips, juice all three to get 75 ml (1/3 cup)
salt and black pepper to taste
3 firm, waxy potatoes (I used Yukon Gold), peeled and chopped into 4 cm pieces (about 650-700g or 2.5-3 lbs weight)
400 g (1 bunch) Swiss or rainbow chard, leaves and stalks separated and coarsely chopped
1 litre (1 quart) vegetable stock (I used 2 quarts water with vegetarian non-chicken broth paste)
1 1/2 Tbsp coriander leaves, finely chopped
2 spring onions, chopped at an angle

Put the lentils in a medium saucepan, cover with plenty of cold, lightly salted water and bring to a boil. Turn down the heat to medium and simmer for 20-25 minutes, until the lentils are nearly cooked but still retain a bite, then drain.

While the lentils are cooking, put 80ml oil in a large, heavy-based pot for which you have a lid, and put on a medium heat. Once hot, add the onions, garlic, cumin, lemon skin, two and a quarter teaspoons of salt and plenty of pepper. Cook for about 15 minutes, stirring often, until very soft and golden. Stir in the potatoes, lentils and chard stalks, pour in the stock and 800ml water, bring to a gentle simmer, then cover and leave to cook for 20 minutes, or until the potato is soft but still holds its shape.

Turn off the heat, stir in the lemon juice and chard leaves, and leave to cook in the residual heat for two or three minutes, until wilted. Divide between four bowls, drizzle over the remaining two tablespoons of oil, garnish with the coriander and spring onion, and serve hot.

Notes/Results: I really like this soup. The lemon (my three lemons gave me closer to 1/2 cup of juice and I used it all.) brightens up the lentils and chard, and the potatoes give it a stew-like feel. It also made me realize that I need to cook more Swiss Chard--the stems are like flavorful celery and the leaves are not as bitter as some other greens. I did almost double the broth in this one as the lentils will soak it up as it sits. I served the soup with rice, but it is hearty enough to enjoy on its own. I would happily make it again. 


Linking up to I Heart Cooking Clubs where it is Potluck week--any recipe from any of our IHCC chefs.

And for Souper Sundays...


Elizabeth of Literature and Limes shared Crock Pot Beef Stew inspired by a recent read Educated by Tara Westover and said, "I decided to make a slow-cooked stew for this book. After the death of Tara’s paternal grandmother, Tara’s mom comes home to make stew for the family. The stew just has this homey feeling, which I feel like was likely a lot of what Tara had to eat growing up – homey food."


Here at Kahakai Kitchen, I made a book-inspired Avocado Caprese Salad that was a tasty weeknight meal with the fresh mozzarella, grape tomatoes, fresh basil and avocado. I am lucky enough to get these ingredients year-round, if you aren't , definitely make this dish in the summer. I will be making it again and again. 


Thanks to Elizabeth for joining me this week!  

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).



Have a happy, healthy week!
 

Tuesday, August 29, 2017

The Book Tour Stops Here: A Review of "I'll Have What She's Having" by Erin Carlson, Served up with Tiramisu Cream Clouds (And a Book Giveaway!)

Happy Tuesday! I am a sucker for a good romantic comedy and three favorite films on my Top Ten Romcom List are Sleepless in Seattle, You've Got Mail, and When Harry Met Sally. All are Nora Ephron films, so I am beyond excited and happy to be a stop on the TLC Book Tour for "I'll Have What She's Having: How Nora Ephron's Three Iconic Films Saved the Romantic Comedy by Erin Carlson. (It publishes today!) Along with my review, I have a recipe for some Sleepless in Seattle-inspired Tiramisu Cream Clouds and if that isn't sweet enough, there's a giveaway for a chance to win a copy of the book at the bottom of the post. 


Publisher's Blurb:

A backstage look at the making of Nora Ephron’s revered trilogy–When Harry Met Sally, You’ve Got Mail, and Sleepless in Seattle–which brought romantic comedies back to the fore, and an intimate portrait of the beloved writer/director who inspired a generation of Hollywood women, from Mindy Kaling to Lena Dunham.

In I’ll Have What She’s Having entertainment journalist Erin Carlson tells the story of the real Nora Ephron and how she reinvented the romcom through her trio of instant classics. With a cast of famous faces including Reiner, Hanks, Ryan, and Crystal, Carlson takes readers on a rollicking, revelatory trip to Ephron’s New York City, where reality took a backseat to romance and Ephron–who always knew what she wanted and how she wanted it–ruled the set with an attention to detail that made her actors feel safe but sometimes exasperated crew members.

Along the way, Carlson examines how Ephron explored in the cinema answers to the questions that plagued her own romantic life and how she regained faith in love after one broken engagement and two failed marriages. Carlson also explores countless other questions Ephron’s fans have wondered about: What sparked Reiner to snap out of his bachelor blues during the making of When Harry Met Sally? Why was Ryan, a gifted comedian trapped in the body of a fairytale princess, not the first choice for the role? 

After she and Hanks each separately balked at playing Mail’s Kathleen Kelly and Sleepless‘ Sam Baldwin, what changed their minds? And perhaps most importantly: What was Dave Chappelle doing … in a turtleneck? An intimate portrait of a one of America’s most iconic filmmakers and a look behind the scenes of her crowning achievements, I’ll Have What She’s Having is a vivid account of the days and nights when Ephron, along with assorted cynical collaborators, learned to show her heart on the screen.

Hardcover: 352 pages
Publisher: Hachette Books (August 29, 2017)

My Review:

As mentioned in the intro, I love the three movies this book is focused on, romcoms, and movies in general. I am also an entertainment trivia junkie. It's not so much the gossip that I am interested in, it's more the behind-the-scenes glimpses of my favorite movies and television shows, such as who were the top contenders for the roles, how did lines end up in making it in, what scenes were cut and why, and who got along and who didn't. (OK, maybe there is a little bit of gossip girl in me!) I was convinced from the description that I would enjoy this book and it didn't disappoint me at all. 

Erin Carlson is an entertainment journalist and she writes in an engaging way that made me feel like I was on each set, watching the films being made. She gives us the background of Nora Ephron--interesting in its own right. Besides being a fan of her movies, I enjoy Ephron's writing having read Heartburn a few years ago and delving into I Feel Bad About My Neck more recently--so although I knew something about her background, it was interesting to learn more. But, at the end of the day, I was in it for the movies and there are plenty of interesting facts, details, and juicy bits to enjoy. I wanted to re-watch the three films as I read about them, but time was tight for me this month and I only managed You've Got Mail last weekend. It was fun to watch and look through the different scenes with this book in hand and I intend to repeat it with Sleepless in Seattle and When Harry Met Sally very soon. 

I think anyone who loves movies, especially romantic comedies, and who admires and appreciates the amazing talent that Nora Ephron was, couldn't help but enjoy this book. It's a tribute to Ephron, but it doesn't sugar-coat her cynical and sometimes difficult sides, or those of the actors and other notables that she chose to work with. The details and trivia are absorbing and entertaining and it's a fun and fascinating read--one of my favorites for August. If you'd like a chance to win a copy for yourself, don't forget to enter the Rafflecopter giveaway (open to U.S. and Canada readers of this blog) at the end of this post.

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Author Notes: Erin Carlson has covered the entertainment industry for The Hollywood Reporter and AP. Her work has appeared in Glamour, Fortune, and the LA Times. She compiled and wrote an oral history of You’ve Got Mail for Vanity Fair. She holds a masters in magazine journalism from Northwestern, and has been profiled in the New York Times.
 
Follow Erin on Twitter.

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Food Inspiration:

There were several food mentions scattered throughout the book--mostly from the movies and the movie sets, although I was pretty clear from the start that I would have to make something tiramisu-related from the well-known scene in Sleepless in Seattle where Sam (Tom Hanks) wants to know what tiramisu is from his friend Jay (Rob Reiner):

Jay: "Tiramisu," 
Sam: "What is 'tiramisu'?"
Jay: "You'll find out."
Sam: "Well, what is it?"
Jay: "You'll see!"
Sam: "Some woman is gonna want me to do it to her and I'm not gonna know what it is!"
Jay: "You'll love it!"


The book says, "Sleepless is the second in a trilogy of Ephron-scripted romantic comedies that combined old-fashioned romance with hilarious truths about contemporary relationships (one word: tiramisu) to shape ideas and expectations about love, however pie-in-the-sky."


So I have made Tiramisu before--both before the blog and once for it--Donna Hay's Deconstructed Tiramisu--which I love because honestly, I don't like the cookies or cake soaked with the coffee liqueur all that much. I find them a bit soggy--plus the lady finger biscuits can be both difficult to find and expensive. 

 
What I do really like is puffy clouds of mousse-like desserts and one of my favorites puffs of creamy mascarpone goodness is in Yotam Ottolenghi's Fruit Cream Crumble

 
I decided to take his mix of mascarpone, whipped cream and Greek yogurt and flavor it with dark coffee and coffee liqueur and layer it with chocolate shavings and make a pillowy tiramisu-flavored dessert--these Tiramisu Cream Clouds.


Tiramisu Cream Clouds
By Deb, Kahakai Kitchen, Inspired by Yotam Ottolenghi's Fruit Crumble Cream
(Serves 4)

1  cup / heavy cream
1/2 cup thick plain Greek yogurt
1/2 cup mascarpone cheese (or substitute cream cheese)
1/4 cup strong black coffee or espresso (I used Starbucks Via Italian--one pack with 1/4 cup hot water
1 oz coffee liqueur 
2 Tbsp super-fine sugar, or to taste
1/2 tsp vanilla extract
about 3 oz grated/shaved dark chocolate flakes and/or unsweetened cocoa powder (I used a mix of both in my layers.)

Place all ingredients through vanilla extract in a large mixing bowl and whisk to soft peaks and a pillowy texture (taking care not to over-whip). Allow mixture to chill and firm for an hour or so before assembling.

To assemble: spoon a layer of the cream into each of four dessert cups or glasses and sprinkle lightly with the grated dark chocolate and/or cocoa powder. Repeat layers of cream and chocolate shavings until you reach the top of the glass. Sprinkle a later of the shaved chocolate on top. Chill for at least another hour before serving. 

You can serve with a favorite cookie and extra whip cream if desired. 


Notes/Results: I love coffee, chocolate, coffee liqueur, and anything mousse-like, so this was a winner for me. I purposefully keep it less sweet, but you could adjust it to have more sugar and more or less coffee flavor, depending on what you like. I like the little pop of the coffee liqueur, but you could leave it out if you want an alcohol-free version. It's nice to have something crisp to dunk in the soft pillows of cream, so if you find lady fingers, you can use those, or any crispy cookie you like. I used the Frappuccino cookie straws from Starbucks--the book notes that Starbucks flowed liberally on the Sleepless set and of course you get some glimpses in the movie. I was very happy with this dessert and would make it again.


I'm linking this post up to the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


Note: A review copy of "I'll Have What She's Having" was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.

You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.


***Book Giveaway***
  
The publisher is generously providing a copy of I'll Have What She's Having to give away (U.S. & Canada addresses only, sorry) here at Kahakai Kitchen.

To enter the Rafflecopter Giveaway below, leave a comment (Because I like to read them!) ;-) telling me your favorite romantic comedy and/or why you'd like to win a copy of "I'll Have What She's Having."


There are a couple of other optional ways to get more entries to win: 1) Tweet about this giveaway or 2) follow me on Twitter (@DebinHawaii) and/or Author Erin Carlson (@ErinLCarlson)
(Note: You can still get extra entries even if you already follow me and the author on Twitter.)

Deadline for entry is midnight (EST) on Friday, Sept. 8th.

 
a Rafflecopter giveaway
Good Luck!