Gail came to town. Perfect excuse for M and her to head on over to Kitchen Arts and Letters, where he never leaves empty-handed. According to its website, it is the largest store of its type in the U.S. and possibly the world, with over 13,000 cookbook titles — domestic, imported, contemporary and out of print. M is like a kid in a candy store when he visits.
This time he came home with the most incredible vegetarian cookbook, Plenty by Yotam Ottolenghi. The book is a collection of beautifully photographed vegetarian recipes, many of which appeared in different forms in The Guardian’s ‘New Vegetarian’ column in its weekend magazine.
Not readily available in the United States, M simply had to have it. And who cares if we don’t know how many grams there are in a cup? That’s what the internet is for, right?
The first thing that we made from this book was a wonderful vegetable tart, aptly named “A Very Full Tart.” It is described as a fantastic Mediterranean feast, full to the brim with roasted vegetables.
And what a feast it is. Fresh farm market vegetables combine with a creamy ricotta and feta spiked sauce and a flaky pastry crust to create a delicious savory dish that makes an excellent side to a piece of grilled fish. The tart could also be (and was) served with a light salad and called dinner.
Here is the recipe…