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