My copy of Yotam Ottolenghi’s new cookbook Plenty, bought just over two weeks ago, is already splattered and some of the pages are sticking together. And I haven’t even tried all of the recipes that I marked with Post-It Notes. Before I go on about Ottolenghi’s best-sounding dishes, I need to apologize. It’s been a while since I’ve posted. It’s not that I haven’t been cooking. The Professor must eat, after all. But I’ve had a few too many projects. And a few too many dishes in a row turned out …. just OK. And it left me feeling a bit uninspired. Until, that is, I opened Plenty.
For those of you unfamiliar with Ottolenghi, he is the co-owner of four eponymous restaurants/take-out joints in London. He is from Israel, and his creative partner is from Palestine, and the two are united by their love for bold flavors and interesting ingredients from all cultures.
The Cook here at the Roasted Beet admires Ottolenghi especially because, while he wasn’t a vegetarian himself, he wrote a popular column for the Guardian‘s Weekend magazine called “The New Vegetarian.” (Plenty includes some recipes from his column, and some new ones — all vegetarian, and roughly half vegan.) Because he wasn’t a vegetarian, he approached vegetarian cooking with a focus on taste and flavor, which is the same way that this cook approaches vegetarian cooking for The Professor. Every dish needs to be yummy in its own right.
While a handful of the dishes sound delicious but familiar — a recipe for black pepper tofu, for instance, or one for mushroom ragout with a poached egg, that reminded me of this dish — many are inventive and surprising: chard and saffron omelets, savoy cabbage and Parmesan rind soup, soba noodles with eggplant and mango.
So far I’ve tried the stuffed portobello mushrooms with melted Taleggio cheese and the sweet winter slaw — both of which you’ll be reading more about soon.