Justin & Meredith Winokur's Kitchen Cooking Notebook

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Sabih + Tahini Sauce + Zhoug -- back to top

This meal was 98% Meredith cooking so I can't comment too much, but she made Sabih from the cookbook "Jerusalem: A Cookbook Hardcoverby Yotam Ottolenghi", along with the accompanying recipes. (see localcopy). For the main Sabih, I think she basically followed the recipe with the exception of the eggplant. She roasted half and still fried the other. We actually preferred the roasted so we'll just do that next time. Also, she went a lot lighter on the oil.

The other changes were that she sprinkled allepo pepper on the eggs (the eggs were my contribution. Also see their recipe page).

Other than that, she halved the tahini sauce and used the (surprisingly low point but delicious) jalapeno cheddar bread from Sprouts.

We really liked the meal. We were worried it wouldn't be enough food but between the leftover egg plant (which we ate most of), the bulk of the salad, and a few extra eggs, it was really more than enough.

Also pretty low in points. The main contributors are the tahini and the oil for the eggplant. Next time we'll just roast/broil it so that won't be a contributor.

Sabih + Tahini Sauce + Zhoug (from Jerusalem: A Cookbook Hard cover by Yotam Ottolenghi)

Local Copy password is the name of my dog, all lower case

Original Wordpress ID and Date: 9980, 2015-06-01_230558

Seared Scallops and Spicy/Sweet Delicata Squash with Tahini Sauce -- back to top

(Meredith made this entire meal. I am roughly transcribing her comments)

Delicata Squash

We were reading a few Ottolenghi books and used his Tahini Sauce ¹ but scaled way back. (around 3 tbsp tahini and 2 tbsp water).

For the squash, Meredith cut them into rounds and sprinkled with

• ~4 tsp coconut sugar
• some cayenne powder
• salt to taste
• crushed red pepper (too much)

Roasted at 375 for 40 minutes (rotated half way). Topped with the sauce

Scallops:

Pretty standard and simple seared scallops. We used fresh ones from Whole Foods (the "dry" type). They came out pretty good, though maybe a tad overcooked

Recipe

• ~1 Tbsp butter
• Scallops (~0.7 pounds)
• Salt and pepper to taste

Heat cast iron pan on medium-high.

Drain, pat dry, and remove the extra muscle on the scallops. Then add salt and pepper to taste.

Melt butter and sear scallops for about 2 minutes, flip, then 1 more minute. Do not overcook. Serve with a wedge of lemon