This weekend, I hosted an edible ode to my favorite chef, Yotam Ottolenghi. I have long loved his London-based, Jerusalem-born, spice-driven cooking. In his world, it’s all fresh ingredients and innovative flavor combinations. It’s the most exciting food I know, and his recipes are among the only that I will (mostly) follow to a T. In specific, this meal was inspired by recipes from his latest cookbook, Jerusalem.
As always, I tried to keep the menu seasonal and sustainable. With a number of vegetarians in the mix, the meal was conceived as a rustic, mostly plant-based “friendsgiving” – and I couldn’t be more thankful for the opportunity to cook for such an amazing group of friends.
Whiskey Moscow Mules
Roasted almond stuffed dates
Homemade pickles – cauliflower, carrot, radish
Roasted cauliflower, hazelnut, celery, pomegranate and parsley salad*
Mejadra – Green lentils, spiced basmati rice, fried onions*
Hoisin, chili and garlic roasted brussel sprouts (recipe)
Roasted butternut and winter squash with cilantro garlic and spiced yogurt sauce (recipe)
White wine, cardamom and saffron poached pears*
Spice, chocolate and citrus zest cookies with lemon glaze*
*Recipe taken from Yotam Ottolenghi’s Jerusalem