PHOTO: Butternut Squash with Buckwheat Polenta and Tempura Lemon from Plenty More by Yotam Ottolenghi (Appetite by Random House, 2014).
Laura Brehaut/Postmedia News
Originally published on October 22, 2014; Postmedia
Originally published on October 22, 2014; Postmedia
Take an ingredient as commonplace as the lemon. You may think you know all there is to know about cooking with it. You’ve juiced it, zested it and given it a twist. But have you chopped up its flesh and added it to a salad? Or tempura battered a slice to eat atop butternut squash and buckwheat polenta, or roasted it for a salad of tomatoes and pomegranate seeds?
Published in print:
The Province (Vancouver): October 28, 2014; page B4
The Province (Vancouver): October 28, 2014; page B4
