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Yotam Ottolenghi

47 Podcast Episodes

Latest 26 Nov 2022 | Updated Daily

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Yotam Ottolenghi

Grilling

Welcome to the brand new season of Grilling in association with Weber Barbecues - the podcast in which Simon Rimmer speaks to the world's best chefs about their passion for food, cooking, and the hospitality business. And, in an exciting change from our previous series, we're not getting our guests to talk about what they'd make on a Weber Grill - but actually do it.First up is Yotam Ottolenghi. Born in Israel, Yotam is often credited with popularising Middle Easter cuisine, though he's far too humble to accept that claim. We discuss his journey from Jerusalem to London restaurateur, via a sleazy Amsterdam hotel.And you can watch him prepare his beautiful hasselback beetroot with lime leaf butter on a Genesis barbecue here, so you can impress your friends when they come round for a cook-up at the weekend ... See acast.com/privacy for privacy and opt-out information.

44mins

14 Jun 2022

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Episode 34: Yotam Ottolenghi

Dishing with Stephanie's Dish

What a treat it was to interview Yotam Ottolenghi last week for our Weekly Dish radio show podcast. Yotam will be in town on May 5, at 7 p.m. for Voices 22, the speaker series at Temple Israel. Get your tickets here. Stephanie and I really enjoyed talking with him about hospitality, cooking, covid, and where he likes to vacation.I loved chatting with him about his “Covid Cooking.” Here is a link to his mushroom polenta dish that I have made that is great. Cakes? He also mentioned he still loves making cakes. Here is a lemon pound cake recipe he inspired and his best chocolate cake.My favorite part of the conversation, the part I really related to, was where he talked about cooking during Covid and how you didn’t dare throw anything away, including every scrap of stale bread (sourdough baking anyone?). He used up his bread and veggie and cheese scraps by making savory bread puddings. I do this too. The bread puddings are super versatile and you can use any leftover veggies, meats, or cheeses. Breakfast bread puddings with fruit or even chocolate chips are always a hit. Add some frozen hashbrowns and onions to a basic bread pudding recipe and in the midwest, we call it egg bake.Here is the recipe for my savory bread pudding - a newsletter exclusive to say thanks for following along. I appreciate you.Exclusive Newsletter RecipeSavory Bread PuddingIngredients* 2 Tablespoons butter* 5 eggs* 2 cups milk* 1 cup cream* 2 cups Gruyère cheese* 1 cup Mozzarella cheese (1/2 cup reserved)* ½ cup Parmesan cheese, grated* 2 teaspoons Dijon mustard* 2 garlic cloves, minced or grated on a micro-plane grater* 2 cups spinach* ¼ cup fresh dill* ⅓ cup fresh chives, chopped* Kosher salt and black pepper, to taste* 1 loaf stale crusty sourdough bread, cut into 1-inch cubesInstructions* Grease a 9x12-inch casserole dish with butter.* In a large bowl, whisk the eggs until lightly beaten.* Whisk the milk and cream into the eggs until combined.* Add 1 cup of the Gruyere cheese along with the 1/2 cup Mozzarella, Parmesan cheese, mustard, garlic, spinach, dill, and chives to the egg mixture, and stir until combined.* Season the custard with salt and pepper.* Add the cubed bread to the custard and gently toss the bread until each piece is fully coated.* Transfer the bread mixture to the casserole dish. Cover the casserole dish with plastic wrap and place the pudding in the refrigerator to chill for a minimum of 1 hour or overnight.* When you’re ready to cook the bread pudding, preheat the oven to 350 degrees F.* Remove the casserole dish from the refrigerator and sprinkle the remaining ½ cup of Mozzarella cheese over the top of the bread pudding.* Place the baking dish in the oven and bake until the top is golden brown, and the pudding is set, about 40 minutes.* Remove the pudding from the oven and allow it to cool for 15 minutes before slicing into individual portions and serving warm. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com

22mins

29 Apr 2022

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Second Helping: Yotam Ottolenghi

Weekly Dish on MyTalk

We had a lovely chat with writer, cookbook author, chef, and food personality Yotam Ottolenghi.  He will be speaking in Minneapolis, May 5 at 7pm.  Get tickets for his visit to Temple Israel as part of their Voices series. https://www.templeisrael.com/voices

24mins

23 Apr 2022

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Second Helping: Yotam Ottolenghi

Weekly Dish on MyTalk

We had a lovely chat with writer, cookbook author, chef, and food personality Yotam Ottolenghi.  He will be speaking in Minneapolis, May 5 at 7pm.  Get tickets for his visit to Temple Israel as part of their Voices series. https://www.templeisrael.com/voices

24mins

23 Apr 2022

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#18: Be Our Guest! (Chef Yotam Ottolenghi & Rabbi Marcia Zimmerman)

Temple Talks

An edited excerpt from this week’s Temple Talks follows below.  Rabbi Zimmerman I am a rabbi who cooks and I love being involved in your cookbooks. They're amazing because of the food and the rose water and all the beautiful tastes and smells that come from every one of your recipes. Now I’m wondering—we've gone through COVID. How has that changed the reality of food and gathering around food? What, what for you is essential about bringing people around the table in the time that we're living in right here, right now? Yotam Ottolenghi The key word there is essential because I think the way I’ve changed my perspective is about what are the essentials. We've all had that notion that certain things had to be done in one particular way, in another particular way. And that often applies in the kitchen, but I think what we've discovered is that there's many ways to do things. COVID forced us into this from the very beginning where there's a shortage of ingredients and in some supermarkets, we couldn't get what we wanted to, what we thought we needed. All of a sudden we were stuck with things that were maybe a bit less glamorous, a bit less exciting. You know, like a can of chickpeas or a bag of short grain rice. We dug up things from the bottom of the back of the freezer that were never going to be that the stars of the party, right? I think that was a really wonderful wake up call because it means that you understand that you can create delicious meals with what you had. I saw that I could still create delicious meals with whatever was there.  This thinking on your feet was a bit like people in previous generations used to do. They would go out to the shop every time they needed just a bit of fish or a fillet of beef. There was just not that kind of sense of abundance that we were used to now. But this new situation has led a lot of creativity. In my home, I can tell you we served lots of curries because we just had lots of lentils and split peas and things like that. Or, with whatever vegetables that were around, often I would slow cook them into something. I would cook eggs into something a bit like a shakshuka, but with whatever was available. All of a sudden you make do because otherwise, you know, you're going to just sit around and pray for the day, pray to go back in time. Now we are all thinking creatively, thinking on our feet, and just doing things slightly differently. This is one of the lessons of this time. ****************Welcome to Temple Talks, a new podcast from Temple Israel in Minneapolis, where Jewish wisdom meets our ever-changing world. Join us as we talk with our favorite partners and thought leaders, from around town and around the world. We hope these talks will inspire you, challenge you, and give us all new ideas about Judaism, religious life, and social justice. Join us for services, learning, and community at TempleIsrael.com.

28mins

8 Feb 2022

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Yotam Ottolenghi’s Big Flavors

Christopher Kimball’s Milk Street Radio

Chef and restaurateur Yotam Ottolenghi chats about cooking soup for his aging father, why he pours pancake batter with gochujang over asparagus and how his sense of food presentation was inspired by food stalls in Jerusalem. Plus, we hear from Rev. Heber Brown III about the historical relationship between Black churches and Black farmers; Bianca Bosker discusses the everlasting reign of Cheerios in the breakfast world; and we share our recipe for Slavonian-style Shepherd's Stew. (Originally aired December 31, 2020)Get the recipe for Slavonian-Style Shepherd's Stew: https://www.177milkstreet.com/recipes/slavonian-style-shepherds-stewSponsors:Murray’s Cheese Murray’s Monthly Clubs offer five tasty options for every level of cheese lover, whether you’re new to cheese, a total curd nerd, or just looking for a delicious snack. Go to www.murrayscheese.com/milkstreet and use promo code MILKSTREET for $15 off your first subscription. Hosted on Acast. See acast.com/privacy for more information.

51mins

31 Dec 2021

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How I Found My Voice: Yotam Ottolenghi

Intelligence Squared

Samira Ahmed speaks to the chef Yotam Ottolenghi about his life and career, from discovering his love of food in Jerusalem to his professional partnership with Palestinian chef Sami Tamimi, plus how he creates his well-loved cookbooks such as Simple and Flavour. Learn more about your ad choices. Visit megaphone.fm/adchoices

42mins

24 Dec 2021

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Chef Yotam Ottolenghi and Mayukh Sen

Food with Mark Bittman

Mark talks to Yotam Ottolenghi about veganism, the hardest vegetables to cook, and what the "real" hummus is; and to Mayukh Sen about the complicated legacy of Julia Child, the beauty and power of women in food, and what "success" for immigrants really looks like. Order Yotam Ottolenghi's book Ottolenghi Test Kitchen: Shelf Love and Mayukh Sen's book Taste Makers: Seven Immigrant Women Who Revolutionized Food in America wherever books are sold.This episode was sponsored by Charles Schwab (www.schwab.com) and Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off).Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

52mins

7 Dec 2021

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Understanding the omicron coronavirus variant, Michael Coren on rebranding Christianity, Looking for long-term climate solutions, Chef Yotam Ottolenghi on gourmet home cooking

The Sunday Magazine

This week on The Sunday Magazine with Piya Chattopadhyay:• Dr. Zain Chagla breaks down what we know – and don't – about the omicron coronavirus variant• Michael Coren makes his case to rebrand Christianity• Climate scientist Katharine Hayhoe takes stock of the disaster in B.C. and talks about long-term solutions• Chefs Yotam Ottolenghi and Noor Murad share gourmet tips for home cooks• Plus: Your memories of Toronto's storied venue Massey HallDiscover more at https://www.cbc.ca/sunday

1hr 33mins

28 Nov 2021

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147: Yotam Ottolenghi | Part 2

Homo Sapiens

Hello listeners. Welcome to a brand new series of Homo Sapiens! This season's theme is… YOU - our listeners! I’ll be having a gas with all the same LGBTQ+ icons that you have come to expect from Homo Sapiens, but we’ll also be chatting to you delightful lot, talking about the things that matter to you, asking you to choose the guests, and of course there will be a healthy splash of agony uncle-ing.And who better to kick things off with than the w-onderful Yotam Ottolenghi who so many of you have asked us to chat to over the years. Most of us know Yotam as a world famous chef, restaurateur & writer, but it’s perhaps lesser known that he’s also a leading light in LGBTQ+ parenting. In an article he wrote for The Guardian he called the day he told the world that he’d had a son via surrogacy his 'second coming out’. So this week he swings by Homo Sapiens for a chat about cooking, parenting, bucking the trend of hyper-masculinity in kitchens, and how everything he does centres around one big queer family. It’s a delightful chat with a delightful man. Chris. x📍H O M O S A P I E N S P O D C A S T📍NEW EPISODE Every Thursday📍Come play with us on socials Facebook & Instagram @Homosapiens📍Email us: Hello@homosapienspodcast.com📍Podcast Host: Acast Hosted on Acast. See acast.com/privacy for more information.

24mins

14 Oct 2021

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