Comments on: Ottolenghi. Need I say more?

By: Week Links: London Bound? Eat Here Now. » Umami Girl

Week Links: London Bound? Eat Here Now. » Umami Girl — Fri, 20 Jul 2012 15:34:20 +0000

[...] I know, I know, again with the Ottolenghi. This is the priciest spot you’ll find on the list, but it would be [...]

By: Tanya

Tanya — Sat, 07 Jan 2012 19:00:18 +0000

Going to try making it today with the leaves…I LOVE the flavour of fenugreek leaves, so i like to use them whenever I get a chance. Yummy!

By: Carolyn

Carolyn — Fri, 14 Oct 2011 12:15:23 +0000

Ah! Thanks, Pat. That makes a lot of sense. Now I need to hunt down some fenugreek leaves and see what changes. Hope you’ll give the recipe a try!

By: Carolyn

Carolyn — Fri, 14 Oct 2011 12:13:24 +0000

Thanks, Julia. It’s been a few weeks, so I want them again, too….

By: Pat

Pat — Wed, 12 Oct 2011 01:00:01 +0000

I love lentils and I love that Yotam is your Yoda! (I am married to a sci-fi geek :) ). And I will most certainly be trying this recipe because it calls for about half of the spices in my pantry which I so need to use up. Oh and I believe the fenugreek in this recipe refers to the leaves because if they were the seeds you’d probably toast them with the mustard seeds first.

By: julia

julia — Mon, 03 Oct 2011 16:23:38 +0000

Obsessed.
i want those lentils.

By: Carolyn

Carolyn — Mon, 03 Oct 2011 09:45:07 +0000

My favorite part about eating his actual food is that it’s *just* like what’s in the cookbook. Makes it feel like such a genuine expression of a person’s point of view.

Yup, I brazenly ignored my American spell-checker’s squiggly red lines under those chillis. (Hey, there’s one now….) My sister said she might murder me if I came back to the states with a British accent, so I won’t do that. But the spellings are kind of fun. And they do call them “spellings” here. Not a singular spelling or math to be found in the whole country.

I think you’d like Forks Over Knives. For some reason I was really resisting watching it, but I’m glad I did. xx

By: Cheryl

Cheryl — Mon, 03 Oct 2011 04:20:08 +0000

First of all, I love that you love Ottolenghi. I can only imagine how exciting it must be to eat his actual food given how much I adore the recipes in his cookbook. You’re a lucky lady.

I also enjoy all your Britishisms, from sweetcorn to goat’s cheese to chilli with 2 Ls.

I still haven’t seen Forks Over Knives. Thanks for the push, lady.

By: Carolyn

Carolyn — Sun, 02 Oct 2011 17:37:52 +0000

Hi, Tanya. Good point, thanks. The original recipe didn’t specify seeds or leaves. That’s something to note about Plenty in general — in contrast to the way many cookbooks these days tend to spell out every last detail of direction, Plenty leaves…um…plenty to intuit. You kind of have to use your common sense to navigate the recipes, and then there will still be a few unanswered questions, such as this one.

I used fenugreek seeds, and it turned out well. I smashed them up a bit in my mortar and pestle before tossing them in. To be honest I’m not familiar enough with fenugreek to be able to say how things would’ve been different with the leaves. Maybe someday I’ll give it a try and report back. It’s such a teensy amount, so it won’t make or break the dish, I don’t think.

By: Carolyn

Carolyn — Sun, 02 Oct 2011 17:27:48 +0000

Hi, Rachel! I think this is an excellent use for your new red lentils. Also, if I may say so, this would make another pretty spectacular use for them. P.S. You and I must have birthdays very close to each other. Late September birthdays are the best. I am the teensiest decade older than you, but whatevs....