CharlotteBeth wrote:Great pictures! I've been wanting to try the Castelluccio lentils but I'm always put off slightly by the dill. Doesn't it overpower? Often there's one ingredient in his recipes that confuses me a little, but I guess that's his originality. I made the Celeriac and lentils (suspicious ingredient for me was mint) but it really grew on me. It was great.
pairs4life wrote:CharlotteBeth wrote:Great pictures! I've been wanting to try the Castelluccio lentils but I'm always put off slightly by the dill. Doesn't it overpower? Often there's one ingredient in his recipes that confuses me a little, but I guess that's his originality. I made the Celeriac and lentils (suspicious ingredient for me was mint) but it really grew on me. It was great.
I don't consider myself a lover of dill or mint, but I do whatever he says to do and it's always gorgeous.
pairs4life wrote:Fantastic food and conversation at our neighbor's home last night. The main dishes were from Ottolenghi and Tamimi's Jerusalem. I forgot to grab a picture of the lovely poached pears with saffron and cardamom.
knitgirl wrote:For those of you who own both books, if you could have only one, which would it be? I'd like to get one, and may eventually get the other, but which should I start with?
Josephine wrote:I'm doing a dinner for a large group in a few months. Menu planning phase is now underway, and I'm just in love with this book. Does anyone have thoughts about which dishes might hold well overnight? I need something that can be cooled, held and reheated successfully that will appeal to kids and adults. I'm kind of thinking about the chicken with clementines, but I think chicken skin tends to get flabby and unpleasant when it is held over, and that breasts tend to dry out without the skin. Ideas?
pairs4life wrote:knitgirl wrote:For those of you who own both books, if you could have only one, which would it be? I'd like to get one, and may eventually get the other, but which should I start with?
I'm vegetarian and Plenty has no failed me with every meat eater I know. I've looked through Jerusalem and if you eat animals, start there, but they are definitely different books. I don't think it is redundant to have both.
knitgirl wrote:I got my copy today - will post again once I've made a few things. I've only had a chance to skim it, it's a gorgeous book.
knitgirl wrote: SO many things I want to try, having a hard time deciding which, but the black pepper tofu is really appealing to me.
Pie-love wrote: I would appreciate any tips on making my freekeh less gritteh.
bfolds wrote:Planning to make the Mee Goreng from Plenty tonight....the recipe calls for "thick soy sauce." Thought I'd stop by Joong Boo on the way home; am I likely to find this there? Any brand recommendations?
Have been looking forward to trying this dish for several weeks!
bfolds wrote:That's so helpful -- thanks! Had no idea this was the same thing as kecap manis.
I'll report back on the results.
leek wrote:Does Treasure Island carry Sumac? I got mine up at Sanabel, but TI is a lot closer to home - I forgot to even try to check there. No luck at Mariano's, despite their big "spice" section.