GAIL MONAGHAN

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Yotam Ottolenghi

Yotam Ottolenghi
135.00
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Fresh Mozzarella with Blood Oranges, Coriander Seeds and Lavender Oil

Pan-roast of Chicken with Dates, Capers, Green Olives and Molasses

Whole Wheat Couscous with Cracked Pepper, Cilantro, and Preserved lemon

Chopped Kale Saute with Anchovy and Garlic

Individual Grand Marnier Souffles with Melty Ice Cream Sauce

About the Class

I love food from the Eastern Med and this menu is a year-round favorite (though in summer, do substitute fab tomatoes for the blood oranges). Ottolenghi's unique take on insulate caprese is addictive--an unusual combination of orange, mozzarella and lavender that is bizarrely better than the sum of the parts. Everyone who tastes it adores it. The juicy main course chicken showcases dates, capers, green olives, preserved lemon, anchovies, molasses and fresh herbs, all of which are synonymous with gutsy, robust flavor. Hard to go wrong.

Ottolenghi’s tasty roast chicken retains the olives and capers of classic Chicken Marbella, but the Israeli master has changed the herbs and seasonings, added molasses and substituted dates for prunes with a divine, old-is-new-again result. And the dish pairs brilliantly with preserved lemon and cilantro-enhanced couscous. Vis a vis the kale, I usually prefer to forego the chewiness of raw kale salad and briefly sauté the hearty greens as in the dish below. Anchovies provide the salt, and in this case enigmatically flavor the dish leaving no telltale fishy taste in their wake. I serve it hot in the winter and room temperature in warmer weather.

And the luscious and light Grand Marnier dessert is ethereal. Souffles are my thing and Grand Marnier is my current fave. However, once you've mastered this one, any and all souffles will be a breeze.

Earlier Event: February 5
Moroccan Menu
Later Event: March 11
March Ribs Class