Downtime: Deliciousness at Home by Nadine Levy Redzepi

  • Homemade potato chips with anchovy hummus (page 29)

    from Downtime: Deliciousness at Home Downtime by Nadine Levy Redzepi

    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: baking potatoes; canola oil; chickpeas; yogurt; tahini; lemons; jarred anchovies in oil; cumin seeds; smoked paprika
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Notes about this book

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Notes about Recipes in this book

  • Homemade potato chips with anchovy hummus

    • stepharama1 on January 25, 2023

      We love the anchovy flavor in this hummus and think it's worth making at home. However I've never been inspired to make the potato chips from scratch.

  • Sweet potato tots with cumin beets and salted yogurt

    • meggan on January 31, 2022

      I had to sub whole wheat flour which I read was an acceptable substitute for garbanzo flour. I would say these were pretty tasteless but I won't pass too much judgement as they might be better with the correct flour.

    • stepharama1 on January 25, 2023

      I used leftover roasted acorn squash, garbanzo bean flour and added about 1tablespoon of Madras curry powder and these were excellent. Ohh, I just remembered that I also included a leftover egg white. As you can see, I'd use this recipe as a template and use leftover veggies and season to your taste. As former reviewer states, I think these would be rather bland unless spicing is increased.

  • Turmeric-fried bread with herbed eggplant

    • Kduncan on April 08, 2019

      The bread was really really good, but I found the eggplant mash had too many herbs in it, and the dill really needs to be cut up more (I picked the other herbs, which was a smart move).

  • Leeks with vinaigrette, bacon and pine nuts

    • meggan on January 31, 2022

      Kind of meh. Cutting the leeks that way kind of insures they will fall apart while boiling. Maybe I would try again without halving the stalk.

  • Baked cod with crushed tomatoes and green olives

    • Kduncan on April 08, 2019

      Overall okay, not as complex of flavorings as most of the fish I normally make. But overall a really easy recipe that was good for the time spent making it.

  • Spaghetti with fresh tomato and basil sauce

    • Indio32 on April 27, 2021

      Nice enough, as are 101 other similar recipes.

  • Rotini with spicy chicken liver sauce

    • Astrid5555 on November 25, 2017

      Just caught my husband in the kitchen eating the leftovers out of the pot, need I say more?

    • meggan on May 14, 2020

      Managed to hide the existence of liver from everyone.

    • amandaeats on August 07, 2022

      listen I love this. I’ve made it many times. spicy and rich and earthy and satisfying

    • lils74 on August 07, 2022

      This recipe can be found online here https://www.latimes.com/recipe/rotini-spicy-chicken-liver-sauce

  • Lasagna with sausage meatballs

    • e_ballad on October 18, 2019

      A tasty lasagne with the interesting textural element of the added sausage ‘meatballs’. Enjoyed by the whole family.

  • Quinoa salad with spiced onions

    • meggan on December 07, 2021

      It seems like this should be a summer time salad but it was very good with wintery vegetables. The spiced onions make it. Also my quinoa needed a lot more water.

  • Yucatán stew with roasted chile salsa

    • meggan on March 05, 2020

      This simple stew sounds boring but is surprisingly delicious. The cilantro and lime really make it.

  • Warm potatoes with greens and herbs

    • meggan on December 21, 2020

      Nobody was that into this. The wilted spinach and kale lent a stringy texture. The mayonnaise dressing is way more than you need.

  • Gingered chicken broth with fennel and soy egg

    • mjes on September 26, 2021

      As written, this recipe makes a garlic-ginger-leek chicken broth coverted into a light soup with eggs and fennel. I couldn't resist the option to add lemongrass to the broth but I resisted the urge to add chicken meat or grain to the soup. The light soup allows one to really appreciate the quality of the broth, which is the major reason for making it yourself, right? I enjoyed the soup literally down to the last drop.

  • Kale and mushroom "carbonara"

    • stepharama1 on January 25, 2023

      I was excited to cook this since I had wanted to try this spin on pasta carbonara for a long time, but the results didn't turn out to meet my expectations. The dish was still good. I mean how can you go wrong with Parmesan and egg yolks and mushrooms and kale? I didn't use the entire Parmesan and egg yolk mixture because I worried it would be too much liquid and rather than coating the veggies, it would turn to scrambled eggs. This technique has potential but I would have appreciated more detailed instructions and descriptions.

  • Portuguese pork chops and rice

    • Indio32 on April 19, 2021

      Had 5 minutes to decide what to do for supper and as I've just got this book and all the ingredients are pretty basic it seemed a no-brainer. Nothing to write home about but did the job. Need to be aware of the amount of lemon and tune to personal taste. Pan sauce was good with the basmati.

    • meginyeg on January 08, 2025

      Was ok. Not amazing but decent.

  • Middle Eastern beef with lentils

    • Kduncan on May 24, 2020

      Wasn't a big fan of this recipe, due to the lentils being really bland. Could have been I didn't add enough chicken broth.

  • Roasted baby back ribs and sweet potatoes

    • stepharama1 on December 05, 2025

      This is an excellent method to roast baby back ribs. Sourcing high quality ribs makes a difference.

  • Mussels with chorizo

    • Kduncan on February 28, 2019

      Good hearty cold weeknight meal. The broth is very good. We cut the amount of non-mussel meat in half and still had way too much food between 2 people for a meal.

  • My mother's chicken curry

    • Kduncan on June 12, 2020

      We found this very watery, as in the recipe when simmering the lid is on the entire time. In the future I'd take off the lid for the 2nd half of the simmering time.

  • Almond cake

    • meggan on December 21, 2020

      This was a little weird. Everyone liked the taste but the almond middle didn't sink in and seemed more like a sandwich layer. If that was supposed to be the case (and it didn't look like it from the photo in the book), then there was way too much almond filling.

  • My tiramisù

    • ripleypickles on November 28, 2021

      Be extremely careful about dipping the lady fingers and taking them out. It needs to happen fast as mine ended up like soup. All in all, this recipe is a bit complex for an finished product that can end up wet.

  • Chocolate chunk cookies

    • bwhip on March 22, 2018

      These tasted great, and had a nice melt-in-your-mouth quality due to all of the almond flour, though they did spread out a lot while baking - sort of becoming one giant, very thin cookie!

  • Brownies with flaky salt and white chocolate chunks

    • meggan on December 27, 2017

      Made double recipes of these twice this holiday season. They are great but both times I wished I had added more sea salt to the top.

    • e_ballad on October 20, 2021

      An excellent brownie recipe.

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Reviews about this book

  • Kavey Eats

    ...over the years, she has collated a collection of recipes that are perfect for home cooks looking for ideas that are tasty yet still simple enough for a weekday meal.

    Full review
  • ISBN 10 0735216061
  • ISBN 13 9780735216068
  • Linked ISBNs
  • Published Oct 24 2017
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Pam Krauss/Avery

Publishers Text

Blurring the line between everyday and special occasion cooking, Nadine Levy Redzepi elevates simple comfort food flavors to elegant new heights in Downtime.  
 
When you’re married to Noma’s Rene Redzepi you never know who might drop by for dinner…So Nadine Redzepi has developed a stripped-down repertoire of starters, mains, and desserts that can always accommodate a few more at the table, presenting them in a stylish yet relaxed way that makes guests feel like family--and makes family feel special every single day. Gone are the days when the cook is expected to labor alone in the kitchen while family or guests wait for their meal. In the Redzepi home everyone gravitates toward the kitchen to socialize, help, or graze on tasty bites while dinner is prepared, and Nadine wouldn’t have it any other way.
 
Her culinary mantra – pair the very best ingredients with restaurant-inflected techniques that make the most of out their inherent flavors -- puts deliciousness at home well within reach for cooks of all levels. In Nadine’s confident hands, weeknight mainstays like tomato bruschetta, pan-seared pork chops, slow-roasted salmon, or dark, fudgy brownies feel new again. Each recipe is studded with tips to help cooks build confidence and expertise as they cook, as well as restaurant-ready techniques that contribute precision, flavor, and plate appeal to even down-to-earth preparations. With a newfound mastery of essential building blocks like homemade mayonnaise and beurre blanc, a flavorful tomato sauce, or a genius do-it-all cake batter that can be reinvented in a myriad of ways, creating showstoppers like White Asparagus with Truffle Sauce; Rotini with Spicy Chicken Liver Sauce; or a decadent Giant Macaron Cake – just as Nadine does on a daily basis--soon becomes second nature.
 
Downtime is a celebration of the joys of cooking well –and making it look easy while you do it, an aspirational guide for any cook ready to take their home cooking to the next level without sacrificing ease or enjoyment in the process.

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