If you love exquisite food, if you're looking for innovative recipes, if you love stunning food photography, if you're a cookbook fanatic, or you just don't want to be the only person on the planet that doesn't own a copy of Plenty More, I urge you to snag a copy of this extraordinary book!
I've been an Ottolenghi fanatic for years, ever since I started reading his column for The Guardian. I own all of his wonderful books: Ottolenghi, Plenty, and Jerusalem. And more recently, I've been obsessively cooking my way through his latest triumph, Plenty More. Every time "I'm in the kitchen with Ottolenghi" (Oh, I wish!) I feel like I'm getting a cooking lesson from the master of flavors. His food is so rich and full of dimension that you go on a journey to unknown places every time.
Plenty and Jerusalem were such bestselling, award-winning phenomenons, that people were clamoring for "plenty more" from this culinary superstar. Well, he doesn't disappoint in this latest offering. You really do get plenty more brilliance! This time around, he features 150 vegetarian dishes organized by cooking method: tossed, steamed, blanched, simmered, braised, grilled, roasted, fried, mashed, cracked, baked, and sweetened with an emphasis on spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and scrumptious desserts, there is a wide variety of mouth-watering options.
Some of my favorite recipes include: tomatoes and roasted lemon salad, raw beet and herb salad, fig salad, sprout salad, miso vegetables and rice with black sesame dressing, sprouting broccolini and edamame salad, thai red lentil soup with aromatic chile oil, alphonso mango and curried chickpea salad, eggplant with black garlic, brussels sprouts with caramelized garlic and lemon peel, udon noodles with fried eggplant, walnut, and miso, and quince poached in pomegranate juice,
I chose to feature this squash dish (I made it with sweet potato and it was delicious, too) because I'd never worked with nigella seeds. Nigella sativa seeds are also known as kalonji, fennel flower, nutmeg flower, black caraway, and Roman coriander. They are often used as a substitute for black cumin. Nigella is used as part of a five-spice mixture commonly referred to as paanch phoran or panch phoron in Indian cuisine, and is also used by itself in naan bread and other recipes in Bengali cuisine. You can purchase them online or at Indian grocers.
This dish is so delicious and just bursting with flavor. The sweet squash pairs beautifully with the cardamom and other spices. I served this with cauliflower rice and green vegetables and it was a huge hit!
Get your copy of Plenty More and learn more about Yotam Ottolenghi.