Results tagged haricots Tarbais from David Lebovitz

Ottolenghi’s Fried Beans with Sorrel, Feta & Sumac

ottolenghi beans

When the recent cloud of volcanic ash cruelly snatched my vacation away from me, not only was I miffed I wouldn’t be heading across the ocean (and let me tell you, there’s nothing more depressing than unpacking a non-used swimsuit, sandals, and sunscreen out of a suitcase), but I was sad I would be missing dinner with Yotam Ottolenghi at his restaurant, Ottolenghi. I’d written him a fan letter, and after agreeing to a psychiatric evaluation, and a pass through a metal detector, he consented to have dinner with me.

I swooned over his first book and featured his gently salted, crisp almond chocolate-dipped Florentines a while back, which I had trouble not finishing the moment the slick chocolate coating had cooled on their underside.

civette spring onions

Usually when flipping through a new cookbook, I bookmark a few things that catch my eye. Like his previous book, if I’d bookmarked all the recipes I wanted to try in his new book Plenty, my copy of the book would’ve been twice as large as it originally was.

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J’Go

lamb chops

I vaguely remember my first visit to J’Go. I think it had something to do with a wild night at the bar, and involved French rugby players drinking Armagnac shots off my belly. But unless someone has photo proof, I’m going to just assume that my memory may be off. (It very well may be, if it involves my having a belly concave enough to hold any sort of liquid.)

cassoulet bowls

The name J’Go is a jeux de mots, a play on words for ‘gigot‘, which is pronounced exactly the same and means ‘leg of lamb.’ But here, it’s a bit of Franglais, since it can mean “I go” if you’re mixing the two languages up. But if you’re someone who likes great spit-roasted lamb, I’m not sure how to conjugate that in a similar fashion, so I’ll just tell you that j’go’d to J’Go three times this month alone,

waiter egg & beet salad

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