Sep 26, 2013

Yottam Ottolenghi Favorites Round-up {and Cauliflower Soup w/ Mustard Croutons}

It's that time of year when I Heart Cooking Clubs says goodbye to one chef and hello to another.  This is our last week cooking with Yotam Ottolenghi.  Truthfully, I didn't know who the heck he was.  Contrary to what you no doubt think, I am not hip like that.

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.
Broccoli & Blue Cheese Pie: Ms. enPlace

Next week we say Hey, Donna Hay!  If you'd like to join in, please visit I Heart Cooking Clubs for the details.


  1. Great roundup!! I've already got several Donna Hay recipes in mind!

  2. Wonderful round-up!!
    I must say that the Mustard Croutons really caught me. I've never tasted such croutons and after ready what you have to say about them (LOL - you're funny as usual) - I must try them!

  3. Hi Michelle,
    This soup was one of the recipes that I've bookmarked, the croutons sounds good, there's another recipe using saffron.
    Very delicious round-up, I'm eyeing the okra fritters!

  4. Great roundup! The croutons sound delicious and since I love the combination of mustard and cauliflower, I think this dish would be wonderful.

  5. Oh my goodness, I love anything with croutons, but I have never made them before! This looks SO good!

  6. There really was some great food that came out of this session of IHCC! And you contributed your fair share! great round-up! That fried cauliflower caught my eye - so good! Have yet to make a cauliflower soup, but perhaps it's time!

  7. I have this soup tagged to make--because of the toppings of course. ;-) I'll have to save it for a Potluck now. You had some fabulous Ottolenghi dishes! I can't believe I never ending up making any fritters--they look so good.

  8. Okay, I'm of course laughing over here because we have so many favorites in common. We have simply got to meet up one of these days ;-)

    You know how I feel about those mustard croutons. I mean seriously...why even bother with the soup when you can just eat the croutons, right?

  9. Wow, that was pretty good of you to take one for the team and wolf down all those croutons. They sound seriously good, and right now I'm wondering if I could get away with just making the croutons and forgetting about the soup. Mind you I could always make the croutons and toss them through salad instead - that always works.

    Love your round-up, and I'm still dying to try the fried cauliflower with capers and chill. I couldn't narrow my favourites down, but that Broccoli & Gorgonzola Pie definitely had it goin' on.


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