I used this Ottolenghi to make my haddock fish share a couple of weeks ago. It took longer than expected and I took some short cuts (running out of time for such long cooking and some ingredients - specifically no parsley in the house and too little cilantro and not enough lemon peel for the garnish) but overall it was a delicious dish - with the intense flavor of the dried limes it had a iranian/iraqi/gulf states flavor and it was a great over-rice dish for a couple of meals for us. Just read it through before you dive in!
7 Likes
Holy cow this sounds so good to me- North African flavors, flaky white fish, beans, lemon, spice, cilantro. But LLD would not be a fan. Saving the recipe for sometime he’s out of town. Thanks for bringing this to my attention.
2 Likes
TURKEY THIGHS WITH PROSCIUTTO, TOMATOES, and OLIVES. My SIL is not a fan of turkey but said this was the recipe she and my brother were making for thanksgiving. I love to cook with them and this recipe is everything I expected with their recommendation .
There are minimal guidelines here. I cut the recipe in half since it’s just me. I did a veg mix of all four veg suggested: onion, carrot, celery, and mushroom. I had some homemade turkey stock and used that and a Rosso Verona red wine as the braise. I had one last tomato from the garden that I chopped
It cooked for about 75 minutes and was perfectly juicy. Served with mashed taters. Chives and parsley.
Definitely make again
8 Likes
Made this recipe last night with some lovely albacore tuna
I use this pepper/spice/garlic mix frequently on pan-seared tuna. A nice thick layer of it and a maybe 3 min of cooking yields a delicious piece of fish (still not cooked through) that is good with or without the sauce and particularly nice in a salad with raw fennel and greens. Last night, I made the sauce with shallots, red wine and some left over turkey broth and served it and the fish with some boiled potatoes (with roasted sweet potatoes an purple cauliflower on the side). While the tuna is great, the sauce IMO needs some improving. It did moisten the fish and and tie it to the starch, too much of he tannic flavor of the red wine (malbec) remained for my taste. Highly recommend.
4 Likes
MISO MUSHROOM LEEK PASTA
Ugly dish but good. Recipe calls for two leeks so I sliced and started cooking my leeks before I saw the “about 2 cups”. I had about 4 cups so my pasta was a little sweeter than I think it should have been. I liked the sherry vinegar. 3/4 of a cup of parm did not make a “cheesy” sauce.
This is a good start, but needs to be tweaked.
8 Likes
A couple of familiar ones from this thread on the 2024 most-popular list.
1 Like
PAPRIKA CHICKEN AND POTATOES
I missed the memo on “definitely make the sauce” and this fell flat for me.
Though I’m going to question a roast chicken that needs a mayo sauce to make it good — patatas bravas are still good even without the alioi!
I think I much prefer a different version of this dish, where chicken is rubbed with smoked paprika, hot paprika, garlic, and fennel before roasting, which gives it chorizo flavor without adding the chorizo.
5 Likes
Time to nominate for the Jan-March COTM! Here’s a link to the nominations thread: January-February 2025 COTM nominations
1 Like
2 Likes
I made this chicken again tonight.
For me , the broiling is key and getting some color on the chicken. I like the varied textures of the potatoes. Some end up crispy, some more tender. I also cut up the thighs this time as suggested in the recipe which also helps gets some nice crispness on the chicken.
7 Likes
This one is high on my list, as soon as I can get the “holiday cooking traditions” behind me.
1 Like
I thought I had made this but apparently not. I do have the recipe saved, so maybe later this week.
1 Like
Looks good!
Maybe just a gap between what I was expecting and what it was. I’ll give it another shot sometime with your adjustments.
2 Likes
I made this because I had everything, including some Campari tomatoes that desperately needed to be used. Mindful of many comments that it was too salty I cut back on olives and olive brine, using some dry vermouth and low-sodium chicken broth to make up the liquid amount. I also added some spicy cobanero chili flakes to balance how sweet I knew the Campari tomatoes and shallots would make it. Result: tasty enough but not a repeat without a lot of doctoring (such as adding chopped fennel bulb, anchovies or fish sauce and some orange zest, to name a few things that I thought would have improved it).
6 Likes
I made a total cheat version of this using TJ’s 10 Minute Farro instead of orzo and frozen spinach instead of fresh. I was doing it in the minutes I had when calls ended early and overcooked the farro. Nonetheless it was very tasty - I can only imagine how good it would be when made using care! Because of the amounts of farro and spinach it ended up being 8 servings’ worth. I froze half (pre dill, feta and lemon) and will report back how that worked out. I think toasted pistachios would be great in this.
And it would be great served with salmon or salmon fishcakes.
9 Likes
OVEN ROASTED CHICKEN SHAWARMA
This is my absolute favorite Times recipe. I’ve made it countless times. I serve it with any combo of rice,pita, olives, cucumbers, feta, etc, and I make Serious Eats’ white sauce to go along (will post link below). Sometimes I marinate it for 24 hours, sometimes far less, and it’s forgiving that way. The onions are delicious so I usually throw in extra. I chop up the chicken and make sure to broil it all at the end for a couple minutes. Tonight I added some nuked spinach with the rice for more veggies and just threw the white sauce on top of everything. I usually leave the parsley out of the white sauce because I don’t like the texture of it in the sauce. Definitely a favorite recipe in our household!
10 Likes
this Shwarma recipe is a major winner producing an excellent quick meal It doesnt actually need a whole lot of marinating and its very flexible - love it with some cut up tomatoes, onions and tzatziki in a pita, with good shatta or other hot sauce of course!
3 Likes
I’d completely forgotten about this recipe! It’s excellent when made with cauliflower - and extra onion, of course.
4 Likes
