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" Herbs deserve to be used much more liberally. "
Yotam Ottolenghi
Herbs
Much
Deserve
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" Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy. "
Yotam Ottolenghi
Smoky
Give
Warm
" A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement. "
Yotam Ottolenghi
Food
Treasure
Even
" Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise. "
Yotam Ottolenghi
Young
Way
Food
" Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute. "
Yotam Ottolenghi
Sweet
Sharp
Sauce
" The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries. "
Yotam Ottolenghi
Serious
Over
Power
" A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto. "
Yotam Ottolenghi
Shallow
Way
Than
" I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world. "
Yotam Ottolenghi
World
Cooking
People
" Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes. "
Yotam Ottolenghi
Wonderful
Busy
Cook
" A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet. "
Yotam Ottolenghi
Great
Sweet
Spring
" When it comes to the battle of the molluscs, cephalopods win tentacles down. "
Yotam Ottolenghi
Down
Battle
Win
" I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature. "
Yotam Ottolenghi
Juice
Young
Nature
" Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth. "
Yotam Ottolenghi
Face
Own
Soup
" Marinating chicken in miso adds lots of character to the meat with little work. "
Yotam Ottolenghi
Meat
Chicken
Work
" Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks. "
Yotam Ottolenghi
Ingredient
Because
Leaves
" Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes. "
Yotam Ottolenghi
Used
Rice
Red
" Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups. "
Yotam Ottolenghi
Winter
Roots
More
" Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses. "
Yotam Ottolenghi
Fresher
Light
Go
" One man's trash is another man's treasure, and the by-product from one food can be perfect for making another. "
Yotam Ottolenghi
Treasure
Food
Man
" I used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't switch it off even when I'm on holiday. "
Yotam Ottolenghi
Lost
Holiday
Experience
" It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth. "
Yotam Ottolenghi
Resistance
Against
Beat
" My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness. "
Yotam Ottolenghi
Almost
Cheesy
Classic
" Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in good delis and online. "
Yotam Ottolenghi
Find
You
World
" Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles. "
Yotam Ottolenghi
Mean
Winter
" There are tons of wonderful places to eat in London. "
Yotam Ottolenghi
Places
London
Eat
" The unlikely combination of potatoes and pasta does appear in some Italian recipes. "
Yotam Ottolenghi
Recipes
Unlikely
Some
" For me, the end of childhood came when the number of candles on my birthday cake no longer reflected my age, around 19 or 20. From then on, each candle came to represent an entire decade. "
Yotam Ottolenghi
Cake
Age
Birthday
" Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle. "
Yotam Ottolenghi
Thinly
Word
Cut
" If I am honest, my food is actually quite far removed from both the food of my mother and my father. "
Yotam Ottolenghi
Food
Father
Honest
" Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking. "
Yotam Ottolenghi
You
Cooking
Exotic
" You don't need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet. "
Yotam Ottolenghi
Hand
You
Pasta