Other recipes that need to be created: Carl’s Pagoda-Inspired Tomato Soup (in late summer or early fall), Roasted Cumin Carrots (roasted carrots are a staple here and this with cumin, cilantro, garlic, and feta send a whiff of pleasure), Apple Fennel Mashed Potatoes (includes rosemary, apple cider), mostly Tahini-Marinated Chicken with Honey, Yogurt, and Ginger Sauce (in Todd’s words, it is “simply luscious”), and the interesting Steamed Tagine of Halibut with Morrocan-Spiced Spaghetti Squash. More than one of these dishes boasts a yogurt sauce. This is appealing for the salt and herbs. Plain yogurt is my friend. A simple raita is heaven. If I went mad I would make the Gingersnap Risotto Pudding and serve with fresh blueberries. On a moment’s reflection, I would make this for RB if a visit were eminent. Some people love crystallized ginger.
I enjoy Todd English for his name, his dramatic hair, and his way of teaching. He is a man who often chews “on a stalk [of fennel] while [he is] working in the kitchen” because he finds the sweet anise-like flavor refreshing. We dined once at Olives in Las Vegas. I chiefly remember the flat bread with sweet (probably fig) jam and perhaps prosciutto. One day I hope to visit his Boston restaurant and work my way around an olive pit. For now, his book is inspired and highly useful to the home cook.
