Iron Chef WAYCT - What Are You Cooking Today
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The veggie recipes came from this (given to me for Xmas).
https://www.google.co.uk/books/edition/East/rB2KDwAAQBAJ?hl=en&gbpv=1&printsec=frontcover
The Tomato Curry and the Tamarind Shallots were a triumph, the Jersey Royal and Green Bean Istoo, not so much…..
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Great stuff guys!
Speaking of vegetarianism, my wife was given this book for Christmas from her sister. It is an excellent cookbook, pragmatic, delicious, and simple. I also enjoy Ottolenghi's cookbooks.
I'm shifting a little from paleo-esque to protein-heavy Mediterranean, so having more vegan and vegetarian baseline is something I am developing. I'm just remembering as I type this we had a feast at a local Israeli restaurant a few years ago and it was almost entirely vegetarian, excepting a single chicken dish. That was not done by design, it's just how the orders and what looked good came out. Looking back, that was a lesson that some cuisines lend themself to less intake of animal protein (including obviously Indian), and as I think about it supports my decision to experiment with Mediterranean as a diet and not just as a frequent choice.
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I received this book for Christmas which is another awesome one from Ottolenghi. Really cool to see how their 'test kitchen' setup works, and the recipes are aimed at stuff you always have left over in your cupboard! Enjoying it so far.
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The second dish with the peppers gets topped with coriander and sumac. It’s brilliant.
Nice, I'lll try that. I like Za'atar over mine, but had never thought to use sumac. I bet they would work well together too in Shakshuka, as they do in this classic Ottolenghi dish:
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Za'tar and Sumac purchased…
There’s an Indian lady on IG who swears that sumac is the only thing missing from the traditional Indian kitchen and now uses it liberally the way Garam Masala is used. I’m doing her sumac dusted Chana Masala this week.
Cheers @Alex I’m yet to buy an Ottolenghi book, but I have everything that appears in The Guardian bookmarked.
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Hmmm I would definitely be careful, as there are some poison varieties of sumac that will give you contact dermatitis ala poison ivy. That said, I don't think the poison ones look like that, or at least not the kind I've seen (I will wait for someone else to chime in on that).
The sumac I've used for spice is a darker purple color — and it's delicious
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Can you guys tell me if this is the sumac you use for cooking?
It's possible, although as @popvulture says there are poisonous varieties. Apparently they have white berries though (source: https://www.masterclass.com/articles/what-is-sumac-learn-how-to-use-sumac-with-tips-and-8-sumac-recipes#whats-the-difference-between-ground-sumac-powder-and-whole-sumac).
This gardening page makes reference to the berries of the "smooth" and "stag horn" sumac as being the edible type. Certainly looks similar to yours: https://www.gardeningknowhow.com/ornamental/trees/sumac/sumac-tree-info.htm
EDIT: Just done some research and yours is definitely not the poisonous variety. Yours looks like stag horn sumac.
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That looks class @neph93 - where’s the recipe from?
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That looks class @neph93 - where’s the recipe from?
Indian-American nutriomist on IG called @chiefspicemamma (about as cringe as it sounds), but her food is good and she knows her shizzle. The recipes are rigged to be as straightforward as possible while still being largely plant based and tasty. Makes them doable for a 48 year old with a small army of kids.
This is the Aloo Gobi post: https://www.instagram.com/p/CWJmNoPrV_5/?utm_medium=copy_link
Do be careful as she is a bit cack-handed with ingredients. Some are mentioned in the reels but not listed in the ingredients, while other times it is vice versa.
