FIRST MONDAY FAVORITE: MARCH 2017

Posted in First Monday Favorite by sallybr

Quick heads up: Karen just published a round up of breads in her blog, and I am thrilled to have one of my breads featured. Go visit and say hello with a click here…

Yesterday was the First Monday of the month, so it’s time to showcase my favorite recipe of February. Come to think of it, 2017 could slow down a little, don’t we all agree? I am a tad late to join the virtual party, but better late than never.

One post was my favorite by far:

Lavender Macarons with White Chocolate Ganache…

How could I not choose this one to bring to the spotlight?

If you’d like to read the full post, click here.

Thank you Sid, for organizing!
If you are a food blogger and would like to participate, drop Sid a line.
The more, the merrier!

To see the contributions from my virtual friends, click on the link below

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An InLinkz Link-up

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4Mar2017

MY NEW FITNESS PROGRAM: JESSICA SMITH’S WALK STRONG

Posted in Fitness by sallybr

To all visitors coming from Jessica’s FB page: WELCOME!

It’s been a long time since I wrote a fitness-related post. My last one was back in May 2014 when I wrapped up Tony Horton’s P90X3 system. Since that time, I’ve been mixing and matching routines of the original P90X with 90X3, plus jogging, walking, the eventual bad golfing. Tony Horton has been my virtual instructor for almost 8 years. It is hard for me to believe that I stuck with it for such a long time. But what gives me a serious thrill is realizing that for 20 years I’ve maintained a very simple personal goal: each week I exercise more days than not. On a yearly basis that means going over the 50% mark of 183 exercise-days. The scientist in me obviously keeps track, as shown in the graph below. The black line across marks 183 days. Some years were a bit close, but I’ve fulfilled my goal since 1997. And that feels pretty awesome!

What’s the skinny with P90X? Lately (in the past year and a half, I would say) injuries started to hit me on a more regular basis, some serious enough to require physical therapy. I got into an inner struggle. Part of me felt that P90X was inflicting more pain than gain, but on the other hand the thought of quitting and “losing” all the fitness gained through it was hard to deal with. Then it hit me: I started P90X because a serious post-marathon knee injury prevented me from running regularly. I needed something to fill that void. Maybe having to take a step back from P90X could bring something else positive too?

The search for new options. I went into a google expedition for fitness DVDs geared towards women. One thing I knew for sure, Jillian Michaels was out of question, as I have tried her routines and simply cannot stand her personality. I kept finding hits and more hits for this instructor called Jessica Smith. She has 18 DVDs available (!!!) and the reviews she gets from users are in one word: stellar. I was intrigued. Decided to buy one of her multi-DVD series, called WALK STRONG: 6 Week Total Transformation System. What would I have to lose? It turns out nothing. And to gain? A LOT. Read on.

Overview of the program: In the package, you’ll get 4 DVDs with a total of 10 workouts, plus a short video with the explanation of the system. You’ll also get a nice printout schedule to take you day by day through the 6-week stretch. If you have a dalmatian around named Bogey Quit That who can reach countertops and enjoys munching on paper, you could get in trouble. But, no worries: a printable version is available online that you can use as a backup. Less glamorous, but equally effective. Here is a snapshot of the first 3 weeks. Every week you’ll exercise 6 out of 7 days. Sounds gruesome, but it is definitely doable. In fact, I finished the 6-week program without missing a single day. Jeez, I am in such a bragging mode today…

😉

THE ROUTINES
Each approximately 30 minutes long.

Cardio Party. A nice aerobic workout that can be pushed higher in intensity if you incorporate jumping and kicking for parts of the routine. Even if you are not the most coordinated person in the known universe, you will have no problem following Jessica and the crowd. This video is the only one in the whole series that features a group of women working out together. All songs are great, you end up with a nice and fun workout that you can take to the intensity you fell comfortable with.

Total Body Training. Love this one. You will target your whole body using weights for almost the whole duration of the series, then go to the floor to target abs, back and hips. No muscle left untouched! You can increase the level at any time by using heavier weights. This is the type of routine that could be your default in days you don’t want to focus on a particular muscle group.

Brain Fitness Fun. Think of a mild aerobic class, but with movements that require you to pay attention and think fast. You might be asked to move your hands and arms in orientations that would be counter-intuitive in relation to your legs. Or move quickly hands and arms in opposite directions. I honestly do not know how Jessica can do it all without making a single mistake while talking and explaining the moves. I found myself violently slapping my hand on the forehead more than once, but thankfully there are no hidden cameras in our living room. It could result in some serious blackmailing. No bueno, folks, no bueno. But nevertheless, I persisted (wink, wink).

Barefoot Fusion Sculpt. This whole routine is to be performed barefoot, although if you have feet or ankle issues, you can definitely wear shoes. I would also classify this as a mild routine, although you can increase intensity by increasing the weight of dumbbells if you like. My favorite part of this routine, which surprised me – the inclusion of Tai Chi moves. I love them! They flow nicely and make you work on balance and strive to be as graceful as Jessica. By the way, on the back you can see Jessica’s Mom, Debbie, very dedicated!

360 Abs. I was completely skeptical about this one because in my mind nothing could come close to matching the original P90X Ab Ripper routine, which is 15 minutes long, all exercises performed laying on your back or side. Jessica Smith’s 360 Abs is twice as long and for 22 minutes you will be standing up. The moves target the core in a different way from your regular situps. After that you will lay on the floor and do variations on sit ups for the remaining time, with a bit of cool down included. The routine is awesome. I am totally into it now and noticed that the speed and intensity of P90X Ab Ripper was probably one of the things contributing to my lower back injury.

Dynamic Stretch. Let me get this upfront: I hate stretching. I was very tempted to just skip this routine and substitute with some good old aerobic stuff or heavy weight training. But, to properly review a system I stick with it first time around, not changing anything. This will not be 30 minutes of holding postures and breathing. It is exactly what the title states, a dynamic approach to stretching, with small movements, contracting and releasing muscles in a gentle way. This routine and the Prehab are included for a reason, give your body a break so that exercising 6 days a week will not be a huge challenge. They are perfectly timed in between more challenging routines. I cannot believe I am saying this, but do not skip them.

Upper Body Strength. Awesome, simply awesome. Now, keep in mind that yours truly exercises with weights all the way to 20 pounds for P90X. In this series, I humbled down and my heaviest set is 5 pounds. At some point I intend to move to 8 pounds for a couple of exercises but that will take more time. Jessica works the muscle to a nice exhaustion through higher repetitions, lighter weights. Definitely less risk for injury. Don’t ask me how I know…

Lower Body Sculpt. Another great routine. My favorite part of this series is using dumbbells to target leg muscles. Imagine that you will hold a dumbbell on the back of your knee, then lift the leg, folded up and down and you support your upper body on the back of a high chair. Again the secret is repeating this “simple” movement over and over until you start to dislike Jessica. Nah, impossible, she is too nice to dislike.

Prehab Routine. As I mentioned, together with the Dynamic Stretch, this routine gives your body a nice break. However, in the final 8 minutes Jessica brings a nice series of exercises that are slightly more demanding and target two tricky areas for women: inner and outer thighs. Yeap. Those.

Interval Mix. My favorite. Absolute favorite. This one had me taking steps back, because some of the bursts of 30 second high-intensity moves were hard on my lower back. As in every one of the videos, Jessica’s Mom does ALL the routines in the video. She demonstrates slightly lower impact variations, and I followed her in some of the high intensity bits. Once my back is fully healed I will give it all my enthusiasm. Even modifying the intensity, this routine found me grasping for air. Cannot give it enough praise. Absolute top.

I finished the 6 weeks without missing a day, and as soon as I did, I ordered a bunch of other DVDs from Jessica to try and incorporate to my rotations. I guess that shows you how much I loved it, right?

THE MANY THINGS I LOVE ABOUT WALK STRONG

Jessica’s personality. Before I ordered the 6-Week Total Transformation Program, I read plenty of reviews on amazon. One reviewer said that working out with Jessica is like exercising with your best friend. That is EXACTLY it. She comes across as the kind of person you would love to have a coffee with, invite for a movie, chit-chat. I hate to bring Jillian Michaels again, but let’s say it is her total opposite. JM says things a bit like “you think this is hard? I had 300 pound folks doing it, so stop whining and do it too.” Now compare that to Jessica’s motto, which she gently brings up in all her routines:

feelsright

Modify whenever necessary. That brings me to one of her greatest qualities: respecting your body and never ever going over what is safe. It doesn’t mean not challenging yourself. It means listening to your body and doing what feels right at that particular stage. Maybe you have an injury, maybe you are too tired or had a stressful afternoon. On the other hand, maybe you are super energetic and ready to face a heavier dumbbell. Let it all flow.

Jessica does all the routines. No stopping to highlight details or correct someone else’s form. She does every single move, beginning to end. Even though she is actually doing each exercise and instructing, she never misses a beat. I have a huge pet peeve with fitness instructors who get lost in the number of repetitions, and might cut short the series in one side of the body versus the other. This never happens on Jessica’s videos. Plus, you are never lost in the flow of movements because she tells you what will happen next, will even tap quickly the leg that will start the next movement, so that from the first time you use a particular video, you can follow it.

No rest for the wicked. Thirty minutes of exercise means non-stop action. Once you start, there will be NO break. Maybe for some this is a drawback, but I find it great. The heart rate keeps up, time is used very efficiently. The closest thing to a break is having to switch from a lighter to a heavier set of dumbbells, or go from standing up to laying down.

Thirty minutes are easy to stick with. One of the toughest things of the original P90X or other programs is the time involved. You need to spare sometimes one hour or more, which can be pretty hard to do when you have a busy schedule. Thirty minutes are easy to devote to it. C’mon, most people will sit and surf the net for longer than that when they get home from work… Why not devote these precious minutes to taking care of your body? It’s a no-brainer!

Every routine works the core. Even if the video is geared towards lower body, or stretching, at some point you will be targeting your core. I suspect that is what makes it more efficient than P90X to tone the mid-section. More on that later.

Real people in the videos. Cannot praise that enough. Every single video I’ve tried has “real people” in it. Healthy women with healthy bodies, wearing regular exercise clothes. The setting is nice, elegant and simple, often inside Jessica’s parents home in Florida, sometimes in the backyard with the ocean visible behind. Dreamy!

Background music. Another detail I fell in love with from the first video. The types of songs played are very diversified, from upbeat songs to Middle Eastern tunes, Japanese music, never too loud, and perfectly matching the exercises they go with.

Attention to form. Cannot stress this enough. Jessica will remind you constantly of details to pay attention to, from placement of your chin to tightening the core, where is your knee during a squat, how to position your hand while holding a dumbbell. And, something I do have trouble with, how to coordinate breathing with the moves. I definitely need to pay more attention to that, as I tend to hold my breath way too often.

So, what’s next for me?

P90X or Jessica Smith? I wanted to complete the 6-week program, give it a fair trial before deciding what to do next. As I mentioned, I was afraid of losing the level of fitness I acquired through years with Tony Horton. So what I did was to use some of the active rest days from Jessica’s program to “test myself” on P90X routines. I detected no loss in terms of number of push ups I could do in routines such as The Challenge, or how well I could keep up with intensely aerobic routines such as KenpoX. Plus, to my surprise, I noticed that Jessica’s program seems more efficient to tone the core region, as well as upper legs. It is, in my opinion, a perfect system for women. Bottom line is: I am switching!Are you shocked?
😉

Yeap, Jessica will be my virtual trainer from now on, and Tony Horton will take a secondary spot. I am quite fond of some of his routines, but probably 90% of my sessions will be under the guidance on my new fitness guru. She is a superb trainer, period. And on a personal note, she is also very accessible, if you have questions, suggestions, she will actually reply to you by email and through her forum. I wrote the company to inquire about getting a new printout once Bogey destroyed mine, and almost fell off my chair when within minutes Jessica herself replied to me! She is one of a kind, and I am so glad I gave her system a try. I know it will be the perfect option for me, for years to come.

Before I leave, I invite you to visit her site, read her About page, and meet her super cute dog, Peanut. And if you are searching for a solid workout program to do in the comfort of your home, look no further. Jessica is there for you.

Reminder: I never receive compensation for any reviews I write. I only review products, books, and systems when I fall in love, head over heels.

😉

ONE YEAR AGO: Overnight Coffee Cake

TWO YEARS AGO: Zucchisagna: A Twist on a Classic

THREE YEARS AGO: Night and Day

FOUR YEARS AGO: Farro Salad with Roasted Leeks

FIVE YEARS AGO: Watercress Salad

SIX YEARS AGO: Carrot and Sweet Potato Puree’

SEVEN YEARS AGO: Croissants: Paris at home on a special day

1Mar2017

PORK MEDALLIONS WITH BLACKBERRY COMPOTE

Posted in Celebrate Wednesday, Pork, Sous-Vide Cooking by sallybr

Sounds pretty fancy, doesn’t it? But this was our dinner on a humble Wednesday night, which would make it appropriate for a “Celebrate Wednesday” post. It’s been a long while, I confess I totally forgot about my own blog feature. The pork was prepared sous-vide, but of course you can use any method you prefer. I love the sous-vide path because it results in perfect texture and gives me a lot of flexibility in timing. In the case of medallions, after cooking them whole in the water bath I slice and sear them briefly on a screaming hot non-stick pan with ridges, but you can also use a grill. On weeknights I am all for convenience and prefer not to wait for the grill to heat up. Your call.

PORK MEDALLIONS WITH BLACKBERRY COMPOTE
(from the Bewitching Kitchen)
(sous-vide or regular cooking)

1 pork tenderloin, trimmed, silver skin removed
1/2 teaspoon salt
2 teaspoons minced ginger
1 tablespoon butter
lemon juice
for the compote:
1 tablespoon butter
2 cups blackberries
1 teaspoon arrowroot powder
2 teaspoons lemon juice
zest of 1/2 lemon
pinch of cardamon
pinch of salt

Season the pork with salt, rub the ginger all over, squirt a little lemon juice. Place it in a vacuum sealable bag, add the butter on top and seal the bag. Cook sous-vide at 140 to 145 F for 3 to 6 hours. When it’s time to serve, cut the pork in medallions and sear each slice on a screaming hot pan, preferably non-stick with ridges. You can also sear it on a grill. If you don’t have a sous-vide gadget, sear the pork after seasoning on a skillet with a mixture of butter and olive oil, then place in a 400 F oven until done to your liking. Cut in slices and proceed with the recipe.

Make the compote. In a saucepan, melt the butter over medium heat. In a medium bowl, toss the berries with the arrowroot powder, then add the berries, lemon juice, cardamon, and salt to the pan. Cook over low heat until the berries soften and the liquid seems a bit thick and syrupy, about 15 minutes, stirring every once in a while.

Spoon the compote, either warm or room temperature over the seared pork slices, and serve right away.

ENJOY!

to print the recipe, click here

Comments: Pairing pork with fruit works very well for my taste. Phil goes along for the ride, but I suppose he is not as into it as I am. I debated whether to process the fruit to make more of a sauce, but for the sake of speed and simplicity, I served it with blackberries still intact, although ready to melt in the mouth. The compote was still warm when I spooned over the meat, next day for my lunch I barely killed the cold from the fridge with a quick microwave step. Even at room temperature it does its job well. Mashed cauliflower and green beans with almonds tied up our dinner. Interestingly, this meal took me back to a dinner in Germany a looong time ago with my first husband and his family. That evening I had venison with blackberry sauce, and it stayed in my memory as one amazing meal. I could not participate of their lively conversation in German, so maybe that made it for an even more intense gastronomic experience, all my senses converged to taste and smell… Gotta dance to the music. Always.

😉

ONE YEAR AGO: Indian-Spiced Chicken with Chickpeas and Spinach

TWO YEARS AGO: Curry Cardamon Cookies

THREE YEARS AGO: In My Kitchen, March 2014

FOUR YEARS AGO: Boeuf Bourguignon for a Snowy Evening

FIVE YEARS AGO: Chickpea Salad

SIX YEARS AGO: Soft Spot for Chevre

SEVEN YEARS AGO: Roasted Onion and Asiago Cheese Miche

26Feb2017

ROASTED VEGGIES WITH QUESO COTIJA DRESSING

Posted in Vegetarian-friendly, Veggies by sallybr

I hope it’s not a faux-pas to blog about too many takes on roasted veggies. Is anyone keeping track, though? But I cannot help it, not only the weather is perfect for turning the oven on, but roasted veggies go well with pretty much any main dish, from beef to seafood, and if you like to go vegetarian, they can be the star of the show. I saw this recipe featured in a PBS cooking show that is new to me, Pati’s Mexican Table. Like Marcela Valladolid, Pati cooks Mexican food, but with a more down to earth demeanor. She has an adorable accent, and that friendly aura that captivates the viewer right away. Anyway, this is such a simple recipe, you can memorize it in a second (quiz to follow) : equal parts of orange juice, lime juice, and olive oil. Salt and pepper. You are done. Then, there’s the Cotija dressing, but no quiz on that one, because I am a kind teacher, and want you to get an A+.

ROASTED BROCCOLI AND CAULIFLOWER WITH QUESO COTIJA DRESSING
(adapted from Pati’s Mexican Table)

for the veggies:
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
1/4 cup olive oil plus more for brushing
salt and pepper to taste
1/4 teaspoon freshly ground black pepper
1 medium head of broccoli cut into 1/4″ vertical slices
1 medium head of cauliflower cut into 1/4″ vertical slices

for the dressing:
1/2 cup crumbled queso Cotija
1/2 cup Mexican crema
1/4 cup vegetable oil
1 teaspoons sherry vinegar
2 tablespoons water
salt and pepper to taste

Heat oven to 475 degrees F.

Mix the lime juice, orange juice, olive oil, salt and freshly ground black pepper in a small bowl. Whisk very well to combine.

Brush 2 large baking sheets with olive oil. Place the broccoli and cauliflower on each baking sheet, making sure that it is well spread out and not crowded. Evenly pour the orange juice mixture all over the vegetables. Place in the oven and bake for 25 to 30 minutes, flipping once in between, until well roasted and considerably charred. Remove from the oven.

While the veggies are roasting, combine in the jar of a blender the queso cotija, Mexican crema, vegetable oil, sherry vinegar, water, salt and pepper. Blend until smooth, adjust with water if desired.

Serve the broccoli and cauliflower and ladle the queso cotija right on top, or pass the sauce at the table so that everyone can add as much as they want.

ENJOY!

to print the recipe, click here

Comments: What made me want to try this recipe was the unusual way to slice the veggies. Vertically, including the stems. Essentially no waste, and they look so cute laying flat on the baking sheet. That also gives a nice amount of char all over, which means a ton of flavor. The citric component gets intensified by reduction, the veggies tender but still retaining some bite. The Cotija dressing is super flavorful. The recipe makes more than needed for a light drizzle all over the veggies. Leftover keeps quite well in the fridge and next day you can drizzle over avocados, tomatoes, or even some grilled meat.

Speaking of grilled meat, we paired these saucy grilled veggies with grilled pork tenderloin, for a delicious, quick and easy dinner.

Life is good…

and now for the quiz. What do we add to the veggies before roasting them at 475 F?
No cheating!
😉

Note to self: adapt this recipe for the steam-roasting technique from Fine Cooking. Maybe using just the florets will work better in that case. Worth playing with, that’s for sure.

ONE YEAR AGO: Creamy Broccoli and Mushroom Casserole

TWO YEARS AGO: Maple Walnut Biscotti

THREE YEARS AGO: Barley Risotto with Peas

FOUR YEARS AGO: Oatmeal Fudge Bars

FIVE YEARS AGO: Cauliflower Steaks

SIX YEARS AGO: Soft Spot for Chevre

SEVEN YEARS AGO: Quick sun-dried Tomato Crostini

22Feb2017

SHORT RIBS WITH CHICKPEAS AND CHARD & LONDON COOKBOOK REVIEW

Posted in Beef, Cookbook Reviews by sallybr

In my previous post I mentioned I’ve been mesmerized by all things Middle East. True. But there’s more. I’ve been also enjoying a virtual love affair with the United Kingdom in general and England in particular. A fascination that started many years ago when I got obsessed by Henry VIII. To the classic question ‘which book would you take to a desert island?” my answer comes quickly, The Autobiography of Henry VIII, a masterpiece composed by Margaret George. A real tour de force in historical research and writing. More recently, shows like Outlander, The White Queen, The Tudors, and The Crown have only added to my fascination with the UK. So, when amazon.com suggested The London Cookbook: Recipes from the Restaurants, Cafes, and Hole-in-the-Wall Gems of a Modern City I wasted no time investigating it further. Next thing I knew, it was in my shopping cart. The book, written by Aleksandra Crapanzano, is pretty much a declaration of culinary love to one of the most amazing cities in the world. I’ve been to London a few times, a couple of those super briefly on a weekend break while living in Paris. Reading the book gave me an intense desire to buy a ticket and fly back. With the book in hand, following Aleksandra footsteps. Speaking of it, she opens the book with a nice walking tour that passes by… Ottolenghi’s spot, in search of his legendary Tahini Cookies. A book that starts like that… is a book I must own. Aleksandra was kind enough to allow me to publish a recipe from it, so without further ado, here I go…

SHORT RIBS WITH CHICKPEAS AND CHARD
(published with permission from Aleksandra Crapanzano,
recipe from The London Cookbook).

1 tablespoon sea salt
1 tablespoon ground cumin
1 tablespoon ground caraway
1 tablespoon ground coriander
1 tablespoon smoked paprika
4 pounds bone-in beef short ribs
3 tablespoons vegetable oil
2 yellow onions, thinly sliced
6 cloves garlic, peeled and halved
1 bunch Swiss chard, stems removed, leaves coarsely chopped
2 cups cooked chickpeas
6 cups chicken stock
Salt and pepper, to taste
2 lemons
1 cup labneh or full-fat Greek yogurt

Combine the salt, cumin, caraway, coriander, and paprika. Sprinkle half of the spice mixture over the ribs. Cover loosely with plastic wrap and refrigerate overnight. The next day, pat the ribs dry with paper towels.

Heat the oil in a large sauté pan. Add the ribs and cook for 2 to 3 minutes on each side, until golden brown. If your pan is on the small side, work in batches so as not to overcrowd the pan. Transfer the ribs to a plate, leaving the oil behind. Add the onions to the pan and sauté over a medium-low heat until they are soft and nearly translucent. Stir in the garlic followed by the chard and the remaining spice mixture. Stir and cook for 5 minutes longer. Add the short ribs and chickpeas, pour in the stock, and bring to a boil. Skim any foam that floats to the surface and then lower the heat, partially cover, and simmer for 2 to 3 hours, basting occasionally. The ribs are done when the sauce has thickened and the meat pulls away from the bone. Season with salt and pepper and the juice of 1 lemon. If you have labneh, use it. Otherwise, vigorously whip the yogurt and olive oil together with a fork. Season to taste. Serve the stew with a dollop of labneh and a wedge of lemon.

ENJOY!

to print the recipe, click here

Comments: Short ribs are the definition of comfort food, but when chickpeas and chard are added as supporting actors, you have a show-stopping dish that spells comfort in capital letters. I knew it would be hard to get a good picture, because well, that is the problem with brown food, but allow yourself to go past the photo and trust me, the taste is sublime. Plus, Aleksandra’s choice of labneh to spoon on top fulfills the circle of my fascination, joining Middle East and England in one amazing dish. There’s something about labneh, you must try it if you are a labneh virgin. Easy to make if you cannot find it at your grocery store, just follow Sawsan’s recipe and be ready to be amazed.

And now, a virtual tour of Aleksandra’s book…

First, let me say that she is a delightful writer. She doesn’t simply offer you a recipe, she will show you why that particular restaurant made the cut to be showcased in her book. The quality of the food matters, but it’s clear that behind great food and service you’ll find genuine, hard-working people with the passion to share their cooking with family, friends, and customers. You will read fascinating stories about places that have been in business for a long time… She offers the perfect amount of prose before each recipe, with a nice balance of wit and knowledge. The recipes are for the most part quite straightforward to make at home, Aleksandra often suggests adaptations for ingredients that might be hard to find. As you know, I have no partnership with amazon.com or any other company, and only review cookbooks I fall in love with. This was definitely one of them.

The book is divided in 10 chapters.

Chapter #1 – Light Fare. The first recipe of the chapter is a perfect example of what the book is all about. A wonderful praise of Ruth Rogers, from The River Cafe, the way she runs her restaurant with “no shouting, no swearing, no fear.” The recipe, a Crab and Raw Artichoke Salad. Have you ever considered shaving artichokes to enjoy in its raw form? I had not. Intriguing… Other favorites from the chapter: Potted Shrimp, from Rules, a place dear to my heart, since Phil and I enjoyed two very romantic dinners at Rules years ago; Shrimp Aguachili Seviche with Jalapeno and Citrus; Grilled Leeks, Chevre, Brown Butter & Smoked Almonds. Smoked almonds, now that’s something to dream about. In this chapter you will get to know interesting facts about Ottolenghi, in the introduction to one of his recipes – Mung and Haricots Verts. As Aleksandra puts it, the recipe is “very Ottolenghi.” The mung beans are Asian, the haricots verts French, the spices Indian. The recipe for the classic Welsh Rarebit comes with a delightful description of two gentlemen enjoying it at St. John. All very proper, as you must expect for all things London.

Chapter #2 – Soups. My heart missed a beat with the description of the Fennel and Watercress Soup from Newman Street Tavern. Fennel is like green candy for Aleksandra, and I was left nodding in full approval. She mentions walking in blizzard-like conditions in New York to get some fennel juice at City Bakery, and that made me want to go to London with a stop at JFK with enough hours to allow for a quick Uber drive to that spot. If you live in New York, go sip a glass and tell me all about it. She follows with Smoked Paprika, Piquillo Pepper, and Tomato Soup with Chevre Toasts. Yes. To. All. How about Roasted Corn and Chorizo Chowder? But the recipe that had me mesmerized for good was Celeriac and Chanterelle Soup. I made it. I absolutely loved it. Here it is, as a teaser for you. Simply spectacular.

Chapter #3 – Pasta, Rice, and Grains. This whole chapter is a must-cook. Just to give you a couple of examples, consider the Cinnamon-Scented Porcini Duck Ragu, from Mission. If I had easy access to duck meat, I would definitely make it. Another dish that almost made it to my choice to feature the book: Pork Shoulder, Black Pepper, and Mascarpone Ragu. Totally understandable, right? But maybe the very best is a Chestnut Straccetti with Mushrooms and Chestnuts. You make the pasta from scratch using chestnut flour. OMG. Her description says it all: This dish is, quite simply, a knockout. The photo, folks, the photo is almost too much to stand. You need to host a dinner party for your very best friends and bring that to the table.

Chapter #4 – Vegetarian.

This session opens with Spiced Heritage Carrots, Freekeh, and Labneh, which prompted her profession of love for cardamon, which I totally share. In fact, I also open the jar and take a good sniff just for the pleasure of it. It makes me feel like riding on a magic carpet to far away lands. This recipe has my name written all over it and I know I’ll be making it soon. It follows with Roasted Squash, Braised Lentils, Soft-Boiled Egg, Garlic Yogurt, and Dukka. A symphony. Potato Chaat with Pomegranate, Mint, and Rose Raita also quite enticing to me, and apparently to everyone who dines at Gymkhana: almost everyone who walks through the door of Gymkhana orders this potato chaat before even being shown to a table. Talk about endorsement!

Chapter #5 – Seafood. Scallops with Corn Puree and Chile Oil is maybe my favorite choice in this nice chapter. Of course, she includes the classic Fish and Chips, her version coming from Tom’s Kitchen. In her words: They are indisputable. A fact of British life. “Since the days of Charles Dickens and his chips with reluctant drops of oil“. How cool is that? But there’s also Sugar-Brined Salmon with Radish, Cucumber, and Pea Shoot Salad, Ginger and Cilantro Spiced Cod with Cauliflower Couscous (love this one!), or my favorite fish in the world, Sea Bass with Hot Paprika Vinaigrette, from Moro a must-visit restaurant.

Chapter #6 – Fowl. I would gladly cook (or eat) every single one of the recipes in this chapter. Period. It starts with Chicken Scaloppine with Mushrooms and Marsala, you simply cannot go wrong with that. But how about Indian Chicken and Pumpkin Curry? In fact, the chef behind that recipe, Mark Hix, from Tramshed, was one of the first to offer recipes, encouragement and introductions to Aleksandra when she started her research for this book. Chicken Berry Britannia is a very interesting recipe too, the name pays tribute to a very famous place, Bombay’s Britannia. Americans will flip for Buttermilk Fried Chicken in Pine Salt. Yes, pine salt. Or some Honey-Glazed Duck Breast with Roasted Plums and Bok Choy.

Chapter #7 – Meat. The recipe I shared with you comes from this chapter, obviously. The chapter is full of unusual recipes, counting three different takes for the fashionable pork belly: Kakuni (Japanese Braised Pork Belly), Ottolenghi’s Pork Belly with Apple and Yuzu Puree with Black Bean Sauce, and finally Treacle-Cured Pork Belly. You will also find the super classic Beef Strogonoff, a version coming from The Delaunay. Her words: strogonoff has lost its reputation, having appeared too often and never well, on one too many cafeteria lines and airplane trays. So true! This recipe will do away with unpleasant memories… I should try it, as Beef Strogonoff is a favorite of ours.

Chapter #8 – Desserts.

I would make every single one of the recipes. There, I said it. And I don’t even like sweets that much. Starting with Chocolate Nemesis, described as “this is the real thing.” But how about Ras El Hanout and Buttermilk Loaf? Irresistibly intriguing. Muscovado Custard. OMG. My favorite perhaps would be Orange, Mint, and Rose Petal Cake. I almost chose it as featured recipe. Bakewell Tart from Rules also called my name. By the way, did you know that Rules Restaurant opened the same year that Napoleon began his campaign in Egypt? Yeap, 1798, making it the oldest restaurant in London. And was a favorite spot for Clark Gable, Charles Chaplin, amongst others. A total of 22 mouth-watering recipes to choose from in this chapter.

Chapter #9 – Chilled Desserts. Baked Alaska is in there, but the recipe that has me absolutely mesmerized is Black Sesame Panna Cotta. I even bought black sesame paste and intend to try it soon. Her description (and the photo) is enough to make me drool in anticipation. Of course, Orange Blossom and Milk Pudding, Burnt Orange Chocolate Sorbet (swoon!), and Marsala Raisin Ice Cream would be more than welcome to wrap up a dinner party.

Chapter #10 – Cocktails. I confess that the “idea of a cocktail” appeals more to me than actually having one. But if you enjoy them this chapter will be quite amazing. From River Cafe you’ll find White Peach Summer Martini, and Blood Orange Winter Martini. There’s also a Mumbai Martini from Benares, one of the most sophisticated restaurants in London. This particular drink has notes of curry and ginger. Maybe I should turn it into a tea? (just kidding). But, speaking of tea the Cinnamon Bellini would be perfect for tea lovers, as it mixes Assam tea leaves with cinnamon schnapps (Godschlager). Ottolenghi shines in this chapter too, with a Sage and Cardamon Gin with Pineapple and Cloves. All quite enticing!

I hope you enjoyed my little virtual tour of The London Cookbook. Consider making a little place for it on your bookshelf, even if it is a bit crowded, like ours. Or, go Kindle for a guilty-free experience, which is exactly what yours truly did.

Aleksandra, thank you once more for allowing me to publish one recipe from your wonderful book! I simply must go back and go straight to Ottolenghi to grab a nice portion of tahini cookies. Then, keep calm and carry on!

ONE YEAR AGO: Asian-Style Short Ribs

TWO YEARS AGO: Herbed Goat Cheese Souffles

THREE YEARS AGO: Barley Risotto with Peas

FOUR YEARS AGO: Jammin’ Blueberry Sour Milk Pancakes

FIVE YEARS AGO: Scallops with Black Pasta in Orange Cream Sauce

SIX YEARS AGO: Stir-fried Chicken with Creamed Corn

SEVEN YEARS AGO: Potato, Cheddar, and Chive Torpedo

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