Kohlrabi, Couscous and Mahimahi, Ottolenghi Inspired

 We've all been hearing lots of good things about Yotam Ottolenghi over the past several years (at least some of us have) and seen various recipes, book reviews, interviews, etc. popping up on the internet; well if you had any doubts, I am here to tell you the hype is totally deserved.  After checking out two of his cookbooks from the library, Ottolenghi, the Cookbook, and Nopi, just to give the dude a try, they are now on my to buy list, very definitely.  Absolutely inspiring, from his creative, exciting use of new and old ingredients, to beautiful photography and good directions.  I am impressed!

Just for example, tonight's dinner, nothing fancy - a salad of julienned kohlrabi, with radishes, simply seared mahimahi, dusted with a bit of za'atar, accompanied by a couscous which included golden, caramelized onions.  None of which recipes were followed to the letter; it was his original ideas that got me going.  I threw toasted peanuts into the salad, and added dried chanterelle mushrooms, resuscitated in a saffron broth,  to the couscous, replacing what my pantry was lacking with what was available - to good effect, if I do say so.

At the grocery store today I picked up a knob of kohlrabi, just grabbed an unfamiliar vegetable, one I'd never tried before, with no idea what to do with it, got home and looked for a recipe in both books.  Voila!

The fish was fresh, a local Hawaiian favorite, Mahimahi, spiked up here with Za'atar, a new spice for me, also recommended by the chef.  Loved it.

Some couscous had been lurking in my pantry for way too long, and with a Yotam inspired approach, it was a hit as well.  I recommend this guy for anyone who is in a cooking rut, or even if you just enjoy trying new, bold and exciting approaches to food.  Something different for a change.

Will send this along to Beth Fish Reads for her Weekend Cooking feature.  If you have anything food related, feel free to join up, or just check out what we're cooking this weekend.