Ottolenghi Flavor, July 25, 6:30-9:00

In our opinion, Yotam Ottolenghi never disappoints. The vegetable-focused recipes he conjures, the incorporation of at least one “uncommon or unusual” ingredient and the flavor of his final dishes are incredible. In his recent cookbook entitled “Ottolenghi Flavor”, he narrows down four processes that intensify food flavor; charring, browning, infusing and aging. In this class, we will investigate these processes and prepare the following dishes: iceberg wedges with smoky eggplant cream, grilled peaches and runner beans, cabbage “tacos” with celery root and date barbecue sauce, chilled avocado soup with crunchy garlic oil and asparagus and gochujang pancakes. Meringues are always a favorite dessert of Mr. Ottolenghi, so we will assemble beautiful pavlova to enjoy at class completion.

Hands-on

Instructors: Susan and Paul Shaltry