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 cheesy bread pudding