I know! I just blew your mind. Pretty much like Ottolenghi blew my mind with the Mustard Croutons that float on top of his Cauliflower Soup.
Whoa, these were good. So good I made myself sick snacking on them before the soup was ready. Seriously. I ate so many my stomach was feeling kind of floppy.
But I had to, you understand. It turns out these croutons didn't keep very well--they were soft and chewy the next day (although still tasty). So, really, I was doing my family a favor by not subjecting them to too many soft, chewy leftover croutons.
I will always take one for the team when Mustard Croutons are involved.
The Low Down: the soup was just soup. It was fine. Though there are other cauliflower soups I prefer, the croutons were special. So mustardy, tangy, addictive. All three of us thought they were great. I did have a hard time achieving that crouton crunch (which is probably why they were soft and chewy the next day), but they could have the texture of a soggy sponge for all I care as long as they taste like they taste.
The soup and crouton recipes can be found HERE. The only changes I made were to use a mixture of 2 Tbsp Dijon and 1 Tbsp Creole Mustard for the croutons. Also added some chopped chives and dill to the crouton mixture.
Over the past 6 months, my Top Five Ottolenghi recipes were...
I'm not usually one to turn to turkey when making burgers, but these changed my mind. The sour cream sauce didn't hurt a thing either.
This was a really fun thing to do with okra--which may not be everyone's favorite, but let's face it, fried food with a good dipping sauce rocks.
When it was announced that we would be cooking the recipes of Ottolenghi, I was kinda iffy. Never mind that I'm always iffy when there's a change going down. Just forget that.
YO's Sweet Potato Cakes was one of the first recipes I tried for this round of IHCC and it was one of the best.
This dish, with eye-popping red accents, has a fantastic paste made with capers, garlic, and parsley.
I can't say enough about this pie.
Although it isn't the healthiest YO recipe, I thought it was the best.
Next week we say Hey, Donna Hay! If you'd like to join in, please visit I Heart Cooking Clubs for the details.