With delicious recipes like this one, London restaurateurs Yotam Ottolenghi and Sami Tamimi's cookbook Ottolenghi is likely to stir up a "rapturous feeding frenzy" similar to the one inspired by their award-winning, trend-setting cookbook Jerusalem. Ottolenghi is our Top Pick in Cookbooks for October!
To prepare the cauliflower, trim off any leaves and use a small knife ?to divide the cauliflower into little florets. Add them to a large pan ?of boiling salted water and simmer for 15 minutes, until very soft. Drain into a colander.
While the cauliflower is cooking, put the flour, chopped parsley, garlic, shallots, eggs, spices, salt, and pepper in a bowl and whisk together well to make a batter. When the mixture is smooth and homogenous, add the warm cauliflower. Mix to break down the cauliflower into ?the batter.
Pour the sunflower oil into a wide pan to a depth of 2?3 inch / 1.5 cm and place over high heat. When it is very hot, carefully spoon in generous portions of the cauliflower mixture, 3 tablespoons per fritter. Take care with the hot oil! Space the fritters apart with a fish slicer, making sure they are not overcrowded. Fry in small batches, controlling the oil temperature so the fritters cook but don’t burn. ?They should take 3 to 4 minutes on each side.
Remove from the pan and drain well on a few layers of paper towels. Serve with the sauce on the side.
Ottolenghi is our Top Pick in Cookbooks for October! Cooking columnist Sybil Pratt promises that these sunny, bold Middle Eastern recipes, packed with Mediterranean and Californian influences, "will make even the most jaded cook jump for culinary joy."
serves 6 to 8
Preheat the oven to 325°F / 170°C. Sift together the flour, cinnamon, salt, baking powder, and baking soda and set aside.
Put the oil and superfine sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a whisk if you don’t have a mixer). Slit the vanilla bean lengthwise in half and, using a sharp knife, scrape the seeds out into the bowl. Beat the oil, sugar, and vanilla together, then gradually add the eggs. The mix should be smooth and thick at this stage. Mix in the diced apples, raisins, and lemon zest, then lightly fold in the sifted dry ingredients.
Whisk the egg whites in a clean bowl, either by hand or with a mixer, until they have a soft meringue consistency. Fold them into the batter in 2 additions, trying to maintain as much air as possible.
Pour the batter into the lined pan, level it with an icing spatula, and place in the oven. Bake for 1½ hours, until a skewer inserted into the center comes out clean. Remove from the oven and leave to cool in the pan.
Once the cake is completely cold, you can assemble it. Remove from the pan and use a large serrated knife to cut it in half horizontally. ?You should end up with 2 similar disks. If the cake is very domed, ?you might need to shave a bit off the top half to level it.
To make the icing, beat together the butter, muscovado sugar, and maple syrup until light and airy. You can do this by hand, or, preferably, in a mixer, fitted with the paddle attachment. Add the cream cheese and beat until the icing is totally smooth.
Using the icing spatula, spread a layer of icing 3/8 inch / 1 cm thick ?over the bottom half of the cake. Carefully place the top half on it. Spoon the rest of the icing on top and use the icing spatula to create a wavelike or any other pattern. Dust it with confectioners’ sugar, if you like.
Kevin West teaches us how to "capture the fabulous essence of each season by preserving it" with Saving the Season: A Cook’s Guide to Home Canning, Pickling, and Preserving. Cooking columnist Sybil Pratt also loves this book for West's storytelling talents, as the 200+ recipes are accompanied by entertaining, educational stories and essays.
2. Scrub the cucumbers well, rubbing off any spines. Cut away a thin round from the stem and blossom ends, and slice lengthwise into quarters. Put the spears in a large bowl, and cover with the brine. Weight the cucumbers with a plate, cover the bowl with a kitchen towel, and set aside for 24 hours. If the bowl won’t fit in your refrigerator, it’s fine to leave it out at room temperature.
3. The next day, pack the cucumber spears into two scalded quart jars, saving the brine. Measure out 2 cups of the brine and reserve. Strain the remaining brine through a fine sieve to capture the aromatics, and divide them between the jars. Tuck a dill head and two cloves of garlic into each jar.
4. Mix the vinegar and the 2 cups reserved brine, and bring to a boil. Pour it over the pickles to cover. Seal the jars, and store in the refrigerator for a week before using. For long-term shelf storage, leave ½ inch headspace when filling the jars, then seal. Process in a boiling-water bath for 10 minutes, or in a hot-water bath, between 180 and 185 degrees, for 30 minutes.
[Note] Instead of spears, you could slice your cucumbers into round coins, lengthwise “slabs,” or bias-cut ovals. Make the slices 3?8 inch thick and soak them in the brine for 12 hours instead of 24.