Quotes by Yotam Ottolenghi - Page 5

The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix.
Yotam Ottolenghi / Chef
Available
Chile
Cooks
Herbs
Ingredients
Mexican
Range
Spices
Dramatically
Mix
Smoked
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Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened.
Yotam Ottolenghi / Chef
Adulthood
Extremes
Sensitivity
Sour
Infants
Survive
Third
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I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.
Yotam Ottolenghi / Chef
Believer
Cooking
Firm
World Your People
Cuisines
Firm Believer
Hidden
Oyster
Secrets
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As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.
Yotam Ottolenghi / Chef
Balanced
Calming
Cooking
Juice
Lemon
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Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian!
Yotam Ottolenghi / Chef
Easy Going
Groups
Heat
Italian
Pizza
Television
Digest
Divide
Group
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I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for.
Yotam Ottolenghi / Chef
Happy
Desert
Garlic
Smell
Sweet
Taste
Aside
True
Desert Island
Fact
Gadget
Island
In Fact
Put
Press
Whenever
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One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another.
Yotam Ottolenghi / Chef
Recipes
Change Food People
Alter
Ingredient
Replace
Troubles
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Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender.
Yotam Ottolenghi / Chef
Barley
Collapse
Grain
Robust
Speed
Overnight
Pearl
Soak
Tender
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The most important thing for me is to walk the little alleys of the city, to find the little alcove where someone is cooking something, and just watch them do it. That's my idea of fun.
Yotam Ottolenghi / Chef
Cooking
Alley
Important Thing
Most Important Thing
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There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew I'd arrived, it might well be when I realised the British shared my love of fritters.
Yotam Ottolenghi / Chef
Realised
Pinpoint
Shared
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Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.
Yotam Ottolenghi / Chef
Exception
Fishy
Beasts
Fish
Cooked
Cuts
Require
Tender
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For me, the end of childhood came when the number of candles on my birthday cake no longer reflected my age, around 19 or 20. From then on, each candle came to represent an entire decade.
Yotam Ottolenghi / Chef
Birthday
Smile
Cake
Candle
Childhood
Numbers
Candles
Represent
Decade
Entire
Number
Longer
Reflected
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Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.
Yotam Ottolenghi / Chef
Bread
Easy
Hungry
Pasta
Rice
Versatile
Absorb
Hugely
Italy
Northern
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I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.
Yotam Ottolenghi / Chef
Bird
Filled
Rice
Spices
Apple
Foods
Great Pleasure
Leaf
Stuffed
Vegetable
Vine
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Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.
Yotam Ottolenghi / Chef
Recipes
Sauce
Yogurt
Component
Round
Noticed
Presence
Textures
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Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit.
Yotam Ottolenghi / Chef
Best
Breakfast
Feels
Juicy
Right Way
Sweet
Time Best Always
Best Time
Open
Choosing
Day
Fresh
Right
Though
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For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid.
Yotam Ottolenghi / Chef
Christmas
Approximation
Rely
Tin
Home Your Me
Home Christmas Me
Foil
Lid
Pan
Smoker
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Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn't cause quick rises in blood sugar levels. It also has a nice, mild flavour.
Yotam Ottolenghi / Chef
Levels
Refined
Sugar
Substitute
Low
Mild
Quick
Rises
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My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.
Yotam Ottolenghi / Chef
Chunks
Cooks
Excess
Fries
Oil
Olive Oil
Salad
Surface
Always Day Father
Chills
Cuts
Meal
Olive
Spreads
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I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.
Yotam Ottolenghi / Chef
Rice
Valuable
Sidekick
Bee
Cultivated
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Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf.
Yotam Ottolenghi / Chef
Asia
Dishes
Milk
Pudding
Rice
Water
Across
Works
Coconut
Cooked
Leaf
Popular
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Some breakfast cereals only come into their own as children's party treats: what are cornflakes and Coco Pops for, if not to clump together with melted chocolate and spoon into a cupcake holder?
Yotam Ottolenghi / Chef
Breakfast
Chocolate
Pops
Treats
Holder
Melted
Spoon
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Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.
Yotam Ottolenghi / Chef
Cream
Meat
Pasta
Butter
Dried
Egg
Italy
Olive
Served
Tomato
Whereas
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I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.
Yotam Ottolenghi / Chef
Barley
Rice
Traditional
Wheat
Wholeheartedly
Absorb
Love Character Find
Cook
Cooked
Grains
Rarely
Similarly
Split
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Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.
Yotam Ottolenghi / Chef
Culinary
Ingredients
Paper
Parcel
Remarkable
Steam
Inside
Full
Cooked
Creates
Lightly
Moment
Opened
Package
Served
Table
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Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking.
Yotam Ottolenghi / Chef
Clusters
Cooking
Exotic
Firmness
Mushrooms
Appealing
So-Called
Supermarket
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When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong.
Yotam Ottolenghi / Chef
Desserts
Meal
Plate
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Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy.
Yotam Ottolenghi / Chef
Add
Asian
Available
Chinese
Online
Rice
Sausage
Soy
Smoky
Strips
Widely
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It is more than twenty years since we left the city. This is a serious chunk of time, longer than the years we spent living there. Yet we still think of Jerusalem as our home. Not home in the sense of the place that you conduct your daily life or constantly return to. In fact, Jerusalem is our home almost against our wills. It is our home because it defines us, whether we like it or not.
Yotam Ottolenghi / Chef
Home
Thinking
Years
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Yotam Ottolenghi Quotes - Page 5

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