Yotam Ottolenghi is best known for his savory, vegetable-centric
recipes in cookbooks like Plenty and Plenty
More, for his restaurant-inspired recipes in Nopi and Ottolenghi, and for the foods of his
homeland in Jerusalem. Despite this savory focus,
Ottolenghi likes sweets, telling The New York Times that
he rarely goes a full day without eating something sweet. In fact,
he likes sweets so much that he is going to write an occasional column for the
Times that he says will be "filled with all
things baked and sweet."
Not everyone knows it, but the celebrity chef is trained
in patisserie and got his start as a pastry chef. His
philosophy likely mirrors that of many home bakers. While
Ottolenghi gets some satisfaction cooking for people, he notes that
"there is something particularly - and instantly - rewarding
about that moment of bliss that you see when someone bites into
something sweet and delicious for the first time."
The name of Ottolenghi's new column is "Eat Your Sugar,"
but he's quick to say it isn't all about sugar. Just as in his
savory foods, the chef likes to pair bold flavor combinations.
"It's the pinch of golden saffron threads used to poach
pears, the cubes of tangy feta whipped through some cream, the use
of kataifi pastry (long strands of shredded phyllo) in the place of
a more obvious shortbread base," he
Ottolenghi's latest cookbook, appropriately
titled Sweet, will be out later this year.
(Update: we have started indexing this new column - only two
recipes so far but it will grow).
Strawberry, pomegranate, and rose petal
mess from Bon Appétit Magazine by Yotam