okcook's Bookshelf

  • This is a great way to cook a pork belly...very little mess in the oven. My only complaint is the bottom of the belly gets very, very well done because it isn't placed on a rack for cooking. I will try that for at least part of the long cook next time I make this. The skin is beautifully rendered and crispy.
    about Slow roasted pork belly from Nigella Kitchen added on November 08, 2020

  • This is my go to scalloped potato dish. I've made it a lot. Very easy to prepare.

  • I agree that the fennel is phenomenal. I like the rub that goes on the pork chop. I will be making this again.

  • The ingredient list is missing unsalted butter and Kosher salt
    about Sour cream flatbread from Dining In added on May 08, 2020

  • Very easy to make but not very tasty...something is missing but not sure what.

  • Delicious. Served at room temperature as a side to grilled lamb chops. I sautéed the fennel for three minutes tossing and salting. It sat on the countertop for about four hours before dinner. This is going in my summer side rotation. Very easy to make I might add.
    about Fennel, chile & orange sauce from Gjelina added on January 06, 2020

  • Absolutely delicious. It does require a few steps but over the course of a day or two this is easy to make. I had lamb necks but if you can’t score some necks I reckon one could use lamb shanks...same kind of meat texture.

  • A very easy curry with delicious results. The flavour of the lamb meat comes through the delicate spices.
    about Rogan josh Kashmir from 50 Great Curries of India added on November 11, 2019

  • An excellent side. This is going in the regular rotation.

  • I will second SheilaS's comment. It seems like the butter is going to be smoking hot but it's not...a good level of heat.
    about Alla diavola butter from Six Seasons added on November 05, 2019

  • This is a great butter. So much flavour. Great on meat like lamb, pork or beef. Spread on toast with lots of cracked black pepper. It is very easy to make...just take some time. I have a stash in the freezer...a log cut into coins and individually wrapped ready for use.
    about Mushroom butter from Six Seasons added on November 01, 2019

  • Our guests really enjoyed these. I did add some one inch long cored pieces of parsnip. A good dish for a dinner party because one can finish it at the last minute.

  • Everyone loved this tasty tart with cocktails. There were five of us and it all went. Quick to make if you roll the pastry out beforehand and refrigerate.
    about Onion and bacon tart from French Taste added on October 03, 2019

  • Made this for the bacon onion tart...very nice...good butter taste.
    about Pastry for galettes and flat tarts from French Taste added on October 03, 2019

  • We found the salt level to be perfect. Easy to eat with no surface salt. These will be made again.
    about Brined and roasted almonds from Six Seasons added on July 16, 2019

  • I cook my eggs in my InstaPot. Five minutes on high pressure; natural release for 5 minutes and into an ice bath for 5 minutes. Perfect every time. The additions to the egg make for a very nice egg salad sandwich mix. Needs plenty of salt. This is my go to recipe.
    about The best egg salad from Serious Eats added on June 26, 2019

  • An exceptional salad. We just had it on its own for lunch. This is going into our regular rotation. I made half a recipe for the two of us and had a serving left over. I used fresh frozen pigeon peas rather than green peas for more protein. I toasted the almond slivers and I cooked the kale with asparagus in the pan. I would have liked more greens so will add more asparagus and kale next time.

  • Very easy to make. Watch the eggplant because the oven is really hot and I think I dried mine out by leaving them in too long. The yogurt-curry sauce is flavourful without being overwhelming. This dish is a great side for roasted meat. I will be making this again.

  • Very easy to make. Watch the eggplant because the oven is really hot and I think I dried mine out by leaving them in too long. The yogurt-curry sauce is flavourful without being overwhelming. This dish is a great side for roasted meat. I will be making this again.

  • These are fabulous. I made the larger meatballs for dinner. I fried them in some lamb fat from the freezer. I just kept shaking the pan to keep the meatballs rolling around. They took about 6 or so minutes. I used a meat thermometer to try to cook them to 165F but I over shoot to 174F..still they were moist and tender. With a minute to go I just drizzled the pomegranate molasses over the meatballs and kept shaking the pan.
    about Lamb and feta meatballs from Ottolenghi Simple added on May 08, 2019

  • These are fabulous. I made the larger meatballs for dinner. I fried them in some lamb fat from the freezer. I just kept shaking the pan to keep the meatballs rolling around. They took about 6 or so minutes. I used a meat thermometer to try to cook them to 165F but I over shoot to 174F..still they were moist and tender. With a minute to go I just drizzled the pomegranate molasses over the meatballs and kept shaking the pan.
    about Lamb and feta meatballs from Essential Ottolenghi added on May 08, 2019

  • I have made this twice. The second time I cooked the kale a bit more than directed. We find the preserved lemon too much. Next time I think half would be plenty to give it the tang it needs.

  • I have made this twice. The second time I cooked the kale a bit more than directed. We find the preserved lemon too much. Next time I think half would be plenty to give it the tang it needs.

  • The outcome is delicious. The lime salsa plays off the sweetness of the potato. I had one gigantic sweet potato so it took twice as long to cook. I think putting the potato through a food mill would be the best way to get a very smooth texture..I didn't do that but will next time. I agree about the limes....I measured the zest and juice. I made the roasted skins for a snack. Very interesting. Mine got a little burnt...next time I will turn the heat down. We had them with chili flakes in oil drizzled over the top.
    about Sweet potato mash with lime salsa from Ottolenghi Simple added on May 06, 2019

  • The outcome is delicious. The lime salsa plays off the sweetness of the potato. I had one gigantic sweet potato so it took twice as long to cook. I think putting the potato through a food mill would be the best way to get a very smooth texture..I didn't do that but will next time. I agree about the limes....I measured the zest and juice. I made the roasted skins for a snack. Very interesting. Mine got a little burnt...next time I will turn the heat down. We had them with chili flakes in oil drizzled over the top.
    about Sweet potato mash with lime salsa from Essential Ottolenghi added on May 06, 2019