This is one of the easier ferments that I’ve gotten familiar with. All you need is a clean container, some fruit, salt, and a bit of time. It’s a lactic acid fermentation, probably most familiar to people (certainly to me) through kimchi....
Credit where credit is due, this is something I saw at least 10 years ago when the inimitable Yotam Ottolenghi did a TV series on the islands of the Mediterranean. Through a bit of sleuthing, I managed to find a recording online, tried the recipe, and got something I thought was worth memorializing here....
Longtime readers will recall that on a trip to Nice, France, I had a transcendent peach tart. After nearly a decade of tinkering and dozens of peach tarts later, I think I have something that comes close to its inspiration....
After doing some research, I learned that a clafoutis is meant to be made with cherries. If you’re using the same technique with other stone fruit, it’s called a flaugnarde. The name comes from the Occitan word fleunhe or flaunhard, meaning soft or duvet....
This is, with some adaptations and tweaks, a recipe from Raymond Blanc, the French-British chef. It’s his take on the simple apple tart his mother used to make. In honor of that culinary tradition, I’ve given this a name in honor of the region where he grew up....
While I don’t totally understand the soft matter physics at work, this is easily the best and, importantly, easiest tart base to work with. This is an unsweetened shortcrust pastry. That tends to lend it to savory tarts, but it can also work for a very sweet filling....
Ingredients 150 g all-purpose flour 90 g desiccated coconut 90 g rolled oats 1 teaspoon baking soda Pinch salt 150 g unsalted butter 160 g brown sugar 90 g golden syrup Method In a large bowl, combine the flour, coconut, oats, baking soda, and salt....
While I’m not at all religious, a few years ago I decided to embrace the ritual of making hot cross buns for Good Friday. My remix of this Commonwealth classic is result of a cultural flub....
This chickpea preparation is dead-simple. It was a pandemic discovery via the incomparable Ottolenghi team. The most challenging part is crushing the spices. In all honesty, I’m not above using pre-ground cumin or coriander when I’m feeling extra lazy....
Baked rice isn’t a particularly novel concept. But for whatever reason this version from the Ottolenghi team’s weekly column in The Guardian really captured my heart. It’s easy enough to remix this with different spicing....