Random thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris.
Tuesday, February 19, 2013
Ottolenghi Roast Chicken with Sumac, Za'atar and Lemon
I have previously written about the great cookbook, Ottolenghi: The Cookbook, in several posts. It is exciting and interesting and worth reading for it's wonderful recipes but also just for inspiration.
Last night we had guests and I made one of my favorite dishes from the book, Roast Chicken with Sumac, Za'atar and Lemon, a dish that's easy to prepare but with an exotic Middle Eastern spice profile that sets it apart: typical of Ottolenghi's recipes.
Ottolenghi's Roast Chicken with Sumac, Za'atar and Lemon
I own Ottolenghi's other cookbooks, Plenty (vegetarian) and Jerusalem,
but haven't really gone through them because there's so much left to
try in the first one. However, last night's dinner has inspired me to
read the newer books and get to the next Ottolenghi level.
This blog records my thoughts and experiences relating to cooking, eating, restaurants, food products and ingredients, kitchen equipment and other matters relating to cuisine.
I do not offer reviews of New York restaurants; there are already enough reviewers and points of view. I will, however, discuss things that I discover at restaurants that may be of interest to others. I will offer brief reviews of selected Paris restaurants, as I am often asked for suggestions by people planning trips to that marvelous and beautiful city. In particular, I report from time to time on my ongoing quest for excellent, reasonably-priced restaurants in Paris; fortunately, there are many.