Ottolenghi Week

Yotam Ottolenghi.  I keep hearing his name crop up as one of the hot chefs of the moment.  Then last weekend, the LA Times did a feature on him, with his recipe for shakshuka — a dish that an Israeli friend makes.  When a friend brought him up at work the other day, I decided it was time to try some of his recipes.

So this week, I’m trying three Ottolenghi recipes, including the shakshuka.  I’m a little intimidated.  First of all, the recipes you can find online are from the Guardian, meaning that they have metric measurements and give temperatures in Celsius.  Second, his recipes are better than Good Enough.  Meaning that I’ve already had to modify a few ingredients.  Which kind of defeats the point of trying an Ottolenghi recipe.  So here’s the deal — I’ll stay as true as I can to the recipes while sticking to basic Good Enough principles.  Next week I’ll report on the results, and we’ll see whether Ottolenghi can be Good Enough for home cooking

Chicken Tikka Masala

My daughter loves Chicken Tikka Masala.  I think it might be her favorite dish.  So when I was browsing the internet for recipes and passed this one in a recipe index, my daughter insisted that I make it.  The recipe looked better than Good Enough, meaning more complex than the Good Enough Gourmet would usually endeavor on a weeknight, but for the sake of my daughter, I tried it.  I do believe it was worth it.

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Fathers’ Day Dinner — Stout-Braised Short Ribs

The first time I made these ribs, I had no good reason other than that it was Sunday, the Tony awards were on, and when I was doing my menu planning for the week, my daughter asked if we could have meat.  The ribs came out so well that I made them again for Fathers’ Day, even though it was only one week later.

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