Sweet and Savory

Vegetable Lasagna

2011-08-13T09:46:00.000-07:00

Cooks Illustrated is food science at its best. The publication presents articles that describe recipes that have been tested multiple times with an in-depth analyzation of the results until a final, close to perfect, recipe is discovered. I couldn't have been happier to see vegetable lasagna in this month's issue. We have had larger than life zucchini's growing in our garden as well as eggplant and I want to put them to good use. I have tried making a meatless version of one of my favorite dishes and have found that it is either tasteless, too watery, or just not good. This three page feature in Cooks's addresses all of these issues and the result is a flavorful and fresh lasagna. Note for anyone who may be fearful because of the cream sauce - Jason dislikes (actually is repulsed by) cottage cheese and heavy cream and went back for seconds. The cream sauce ends up melting into the tomato sauce to create a tomato-cream sauce, and who doesn't love a tomato cream sauce?

Vegetable Lasagna
Serves 8-10

No-Cook Tomato Sauce
1 28oz. can crushed tomatoes
1/4 cup fresh basil
2 tblsp. extra virgin olive oil
2 garlic cloves, minced
1 tsp. kosher salt
1/4 tsp. red pepper flakes

No-Cook Cream Sauce
4 oz shredded parmesan cheese (about 2 cups)
1 cup whole milk cottage cheese
1 cup heavy cream
2 garlic cloves, minced
1 tsp. cornstarch
1/2 tsp. kosher salt
1/2 tsp. pepper

Vegetable Filling
1.5 pounds of eggplant, peeled and cut into 1/2 cubes (about 7 cups)
Kosher salt and pepper
1 pound of zucchini, cut into 1/2 inch pieces (about 4 cups)
1 pound of yellow squash, cut into 1/2 inch pieces (about 4 cups)
5 tblsp. plus 1 tsp. extra-virgin olive oil
4 garlic cloves, minced
1 tblsp. fresh minced thyme
12 oz. of baby spinach (about 12 cups)

12 no-boil lasagna noodles ** (I used Dellalo Organic Whole Wheat and it tasted no different than regular noodles)
1/2 cup minced pitted kalamata olives
3 cups low moisture, shredded, whole milk mozzarella cheese
2 tblsp. fresh basil

For the tomato sauce: Whisk all ingredients together in a bowl and set aside

For the cream sauce: Whisk all ingredients together in a bowl and set aside

For the filling

Adjust oven rack to middle position and preheat oven to 375 degrees. Toss eggplant with 1 tsp. of salt in large bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant evenly over filters. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing halfway through to ensure that eggplant cook evenly. Let cool slightly. Return eggplant to bowl and toss with zucchini and squash.

Combine 1 tblsp oil, garlic, and thyme in small bowl. Heat two tblsp. oil in non-stick skillet over medium-high heat. Add half eggplant mixture, 1/4 tsp. salt, and 1/4 tsp. pepper; cook, stirring occasionally, until vegetables are lightly browned, about 7 minutes. Push vegetables to the side of the skillet and add half of the garlic/thyme mixture to clearing and cook, mashing with spatula until fragrant (about 30 seconds). Stir to combine vegetable mixture with garlic and transfer to a medium bowl. Repeat with remaining vegetables and garlic mixture.

Return skillet to medium high heat and add a tsp. oil, add spinach to heated oil and sautee until just wilted. Transfer spinach to paper-towel lined plate. Drain for a couple minutes. Stir spinach into eggplant mixture.

To assemble: Spray 9 by 13 inch baking dish with cooking spray. Spread 1 cup tomato sauce in bottom of baking dish, line up 4 noodles on top of sauce. Spread half of the vegetable mixture over noodles, followed by half of olives, half of cream sauce, and 1 cup of mozzarella. Repeat layering with 4 noodles, 1 cup of tomato sauce, remaining vegetables, remaining olives, remaining cream sauce, and 1 cup of mozzarella. Place remaining 4 noodles on top layer of cheese. Spread remaining 1 cup of tomato sauce over noodles and sprinkle with remaining 1 cup mozzarella. Lightly spray large sheet of foil with oil-spray and cover lasagna. Bake until bubbling about 35 minutes.

** NOTE - This lasagna weighed about 7 pounds when all is said and done. We baked it for the 35 minutes covered and then it was barely warm in the middle. We then turned the heat up to 400 and bakes for another 25 minutes uncovered and that did the trick. Add fresh, chopped basil on top and let the lasagna cool for at least 10-15 minutes before serving.

Not Sweet Yogurt

2010-06-28T09:05:00.000-07:00

The first time I ever met my paternal grandfather was about 8 years ago. I was about twenty four and he was in his eighties. I believe at that time in our lives, he may have been healthier than me. He woke up everyday before dawn and went for a long, brisk walk. He then came home and changed into his daily attire of a three piece suit. This was once an army general, and clearly a prideful man. I was a recently graduated college student whose idea of dinner for the past few years had been something consisting of carbohydrates and hydrogenated fats, washed down with some alcohol. I distinctly remember one evening when we were getting ready to have dinner and he did not want a meal consisting of a meat, a vegetable, or a side of rice. His only request was to have yogurt and pita bread. So that is what he ate for dinner. I was intrigued.

Yogurt is a staple of the Persian diet. I was raised being told that yogurt was the key to a healthy and long life. I distinctly remember asking why a particular dictator in Iran was living so long and the response being, "because he eats a lot of yogurt."

Unlike Americans, where yogurt is accompanied by fruit or some kind of sweetness, middle easterners often eat yogurt in its natural, savory form. The most visible evidence of this in American culture is the well-known "tzaiki" sauce found on Greek gyros. Growing up we would eat plain yogurt seasoned with fresh herbs and blended with cucumbers as a snack with pita bread or potato chips, and on the side with our rice, kabob, and stews.

A few years of ago, my dad starting making his own yogurt in our family basement. This is a lengthy process that starts with boiling milk and ends with a large canvas hanging from our basement ceiling, with liquid straining into a bucket. The longer you strain, the thicker and creamier the yogurt turns out.

With this kind of yogurt-background, I can't just eat any kind of yogurt. I detest yogurt that is sold with fruit, or fruit flavor, already mixed into it. I like to start with a clean base and add from there. I also don't enjoy non-fat yogurts. They do not taste good, nor do I believe they are any healthier than partial or full fat yogurts. While I do not know the exact science behind it, I do know that non-fat milk has more sugar than the fattier milks. I prefer fat to sugar, and am not afraid to say that eating dairy fat will not make you fat. Through years of tasting, I have found two yogurts that make me truly happy when I am eating them.

The first is Fage Yogurt. I prefer the 2%. It is so creamy and has a mild flavor. I like to drizzle a little honey on the top, swirl it around, and have it for breakfast, lunch, or even this past Saturday night, dinner!

The next is called Lebni yogurt. It is typically only found in middle eastern grocery stores. It very thick, creamy, and has a tart taste. This tartness is the most important factor when making a yogurt and cucumber dip. Without it, there will always be something missing to the taste no matter what you add. My friends LOVE it, and so do I.

Yogurt and Cucumber Dip
Serves 6

Lebni yogurt
Persian cucumbers (regular ones will do, but persian cucs have much less moisture and very little seeds)
2 garlic cloves
1 tblsp. dried dill
Juice from half a lemon
Kosher salt and freshly ground pepper
Olive oil
Dash of paprika

Combine the yogurt in a bowl with the diced cucumbers, minced garlic, dill, lemon juice, salt, and pepper. Blend with a large fork. Use a spatula to wipe the sides and blend more. Taste and adjust as needed. Top with a light drizzle of olive oil and paprika. Mix together. Chill for at least an hour and serve with pita chips.

I'm Back!

2010-05-21T11:14:00.000-07:00

Spring has arrived. Flowers have bloomed and their is an undeniable energy in the air. To start off this new season in our lives I opened Everyday Italian.

Giada DeLaurentis is one of my favorite chefs because she is both authentic and talented. Her recipe for pasta primavera was a change from what usually is served under that name in restaurants. There was no tomato sauce and the combination of subtly sweet vegetables was just right. The result was delightful to taste and beautiful to see.

Pasta Primavera

Serves 6

3 carrots, peeled and cut into thin strips
2 medium zucchini cut into thin strips
1 sweet onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon fresh basil, chopped
1 pound farfalle (bowtie pasta)
15 cherry or grape tomatoes, halved
1/2 cup grated Parmesan
A few shakes of red pepper flakes

Preheat the oven to 450 degrees F.

In a large bowl, toss all of the vegetables with the olive oil, salt, pepper. Transfer the vegetable mixture to another large baking sheet and arrange evenly. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and red pepper flakes (can omit if your don't like spicy). Serve immediately and enjoy!

Eggplant Parmesan

2009-11-07T14:59:00.000-08:00

There was a time when nothing about eggplant was appealing to me. If it was part of a meal, either on the table or a menu, I avoided it. I don't know that I had ever really tasted it so it was just ignorance that kept me from trying. This all changed in 2005 when one of my best friends, Adelle, cooked eggplant parmesan. I did not want to be rude so I knew I was going to have to eat it. It was with that first bite that I fell in love with this dish and began to appreciate the beautiful, richly colored vegetable.

Adelle learned how to make eggplant parmesan when she traveled abroad to Florence while in college. They taught her well and her version of this meal was nothing short of authentic. I was able to enjoy her rendition of this dish for years. Once she moved away from San Diego, I tried others' versions here and there but nothing came close to being as delicious as hers. Though I missed it, I never tried making it myself. Until now.

Rediscovering The Cook's Encyclopedia of Italian Cooking has been such fun for me. When I read through their eggplant parmesan recipe I was inspired to try it. Since then, I have made this meal twice. Both times it has been a success. For me, it brings back memories of a great meal with some of my best friends.

Eggplant Parmesan

Serves 4

2 lb eggplants (I use 2)
Flour, for coating
Canola or vegetable oil, for frying
1/3 cup freshly grated parmesan cheese
2 cups fresh mozzarella cheese, shredded
salt and freshly ground pepper
Extra virgin olive oil

Homemade Tomato Sauce

4 tblsp oliver oil
1 medium onion, very finely chopped
1 - 2 cloves of garlic, finely chopped
1lb. tomatoes, fresh or canned, chopped with their juice
Salt and freshly ground pepper
Extra virgin olive oil
Fresh basil - few springs coarsely chopped
Italian parsley - same as basil
2 bay-leaves

Wash the eggplants. Cut into about 1/2 inch rounds, sprinkle with salt, and leave to drain for about 1 hour.

Meanwhile, make the tomato sauce: heat the oil in a medium saucepan. Add the onion and cook over moderate heat until it is translucent for about 5-8 minutes. Stir in the garlic and tomatoes. Season with salt, pepper, basil, parsley, and bay leaves. Cook for about 30 minutes, or until all flavors have blended together. Once ready, puree in a food processor.

Pat the eggplants dry with paper towels. Coat each round lightly in flour. Heat a little oil in a large, non-stick frying pan. Add one layer of eggplant and cook over low-medium heat with the pan covered for about 3 minutes on each side. The eggplant should be soft, but not necessarily fully cooked through. Remove from the pan and repeat with the remaining slices.

Preheat the oven to 350 degrees. Grease a wide, shallow baking dish. Spread a small amount of the sauce on the bottom of the pan. Spread a little tomato sauce in the bottom, Cover with a later of eggplant. Sprinkle with a few teaspoons of parmesan, season with salt and pepper, and cover with a layer of mozzarella. Spoon on some tomato sauce. Repeat until all ingredients are used up, ending with a light covering of tomato sauce and a sprinkling of parmesan. Drizzle a little olive oil on top and bake for about 45 minutes.

Splash

2009-08-14T07:49:00.000-07:00

San Diego is not short on wine bars, and I am not complaining. I am lucky to have met a close group of treasured friends who all enjoy three of my favorite things: wine, cheese, and talking. The excitement I feel when first walking into the chosen establishment to meet these lovely ladies is palpable. So when asked what I wanted to do to celebrate my birthday, it came natural to suggest a girls' night at a new wine bar. My specific request was that the setting be new and mellow but also fun. Jody, who has her finger on the pulse of San Diego, found Splash Wine Lounge.

Set in the up and coming North Park community, Splash sits among an electic street where recently opened boutiques and restaurants sit next to a payless shoe store. It is the combination of old and new that makes this small San Diego neighborhood intriguing.

Their concept is simple and unique: Self-serve machines that beautifully display close to 100 wines from around the world. So, how does this work? You purchase a pre-paid card for any amount you choose. You then browse the many wine stations (shown below) and choose from which you want a "splash", or one ounce taste. With some splashes costing as little as .99, $20 can take you on a long and spontaneous journey.

Compared to simply purchasing a full glass or bottle at the typical wine bar, Splash makes the process interactive and social. The layout seems deliberate and genius. The round wine stations are strategically centered throughout the bar - from the entrance to the back. Couches and tables are set to the sides. There is enough space where you do not feel crowded, but close enough that when you look up there are people standing and sitting throughout the long and narrow room. Browsing for your wine forces you to move about the room, thus the opportunity to interact with others.

To balance the wine, there are small bites to eat. We ordered the goat cheese boat. You cannot go wrong with warm goat cheese, topped with olive oil, pesto, and sun-dried tomatoes. This appetizer was served with warm bread and each bite was more flavorful and fulfilling than the last. The flat-bread pizzas also do not disappoint, and neither does this entire experience.

Splash stands out among the Wine Bar genre as a hip, yet modest establishment that is well worth a visit and highly recommended.

Potatoes Baked with Tomatoes

2009-08-13T13:38:00.000-07:00

During a conversation with one of my Italian student's about lasagna I learned there is a difference between what she refers to as "Italian food for Americans" and authentic Italian food. She explained, "The-ah lasagna should-eh not have-ah mozzarella or ricotta. Only Béchamel and very little Parmesan-ah on de top-ah." With an accent like that, how could I not be enticed? I rushed home that day and looked in my only Italian cookbook: The Cook's Encyclopedia of Italian Cooking. To my amazement, both lasagna recipes in this book were true to Benny's word. It was at this moment that I decided that this cookbook is legit.

Needing a break from meat, I found this recipe which Jason has dubbed a "poor man's lasagna". I tend to agree. There are layers, cheese, tomatoes and you can buy the main ingredients for under $10. While intended as a side dish, I thought it would be hearty enough to serve as the main dish with a side of salad. It turned out very flavorful and I recommend eating it on its own, as a side, or over rice or risotto.

Potatoes Baked with Tomatoes (Patate e Pomodori al Forno)

2 large red or yellow onions (I used on of each)
2-3 large potatoes, peeled and thinly sliced
3-4 fresh tomatoes (the freshest and most flavorful you can find)
A few leaves of fresh basil
6 tblsp. extra-virgin olive oil
1 cup of freshly grated Parmesean
Kosher salt
Freshly ground pepper
1/4 cup of water

Preheat the oven to 350 degrees. Brush a solid amount of olive oil on the bottom of a medium-large baking dish. Arrange a layer of onions on the bottom of the dish. Next, arrange a layer of potatoes and then a layer of tomatoes on top of that.

Pour olive oil, salt, and pepper on top of all of it. For the final layer, overlap potatoes and tomatoes (ratatouille-style). Garnish with torn pieces of basil, parmesan cheese, salt, pepper, and the remainder of the oil. Pour on the water and bake for 1 hour or until all layers of potato are tender. The top should be lightly browned and have crisp edges. Buon Appetito!

Caprese Fusilli

2009-08-04T15:39:00.000-07:00

Our vegetable garden gave us beautiful vegetables and herbs this summer. Of them all, the yellow-gold cherry tomatoes produced the most consistently and deliciously. With so many bite-sized, subtly sweet tomatoes, I had enough to last a couple of months. I wanted to use them for something other than salad, but still within a cool and light meal for our hot summer nights. The result was this spin on a caprese salad.

Caprese Fusilli

1 lb. Fusilli pasta (or your favorite pasta)
2-3 cups yellow cherry tomatoes
1-2 handfuls of fresh basil
Shredded mozzarella cheese
1/4 cup extra virgin olive oil (the better the olive oil, the better this will turn out)
Kosher salt
Freshly ground pepper
Red pepper flakes

Slice tomatoes in half and place in a large bowl. Coarsely chop basil and add to the tomatoes. Add a good amount of mozzarella - the amount is ultimately your choice. I like things cheesy so I add a lot. Add the salt, pepper, and a few shakes of red pepper flakes on top. Drizzle the olive oil over the mixture and fold ingredients together. Taste this mixture and ensure that the olive oil, salt and pepper dressing has a bold enough flavor to coat the pasta. Cover while cooking the pasta.

Fill a pot with water and add a dash of kosher salt and a few drops of olive oil. Bring water to a boil over high heat and add pasta. Cook for about 8 minutes, or until al dente. Strain pasta in a colander but do not rinse the pasta with water! Shake the colander back and forth to drain as much water as possible. White still steaming hot, pour caprese mixture over the pasta and toss.

Enjoy!

Summer Fruits

2009-08-04T15:14:00.000-07:00

Since I was a little girl, one of the first signs of summer that would always excite me is seeing summer fruit for sale. Watermelon, peaches, plums, berries, and cherries! Because I grew up on the East coast where there are four distinct seasons (that I miss very much), our produce was also seasonal. One of my favorite childhood memories is our summer day trips to the berry farms to pick our own raspberries, strawberries, and blueberries. We would pick pounds and pounds of berries and it was so much fun!

Recently, we had a large amount of strawberries that had become slightly bruised and too ripe. Rather than throw them away, I thought that this batch of ripened red berries would make a delicious jam that could accompany our bread and butter for weeks. After all, why waste and when you can reinvent?

Typically, I only post recipes that I LOVE. Although I would have changed a few things (I have already amended the recipe below based on my desired changes) this recipe is so simple I had to share it. Adding to my excitement is that this was my first attempt at making jam. I very much look forward to trying this again with other varieties of fruit and replacing my store bought preserves with homemade jars.

Strawberry Jam

1 cup sugar
1 lemon, zested and juiced
3 cups fresh, ripe strawberries, hulled and quartered

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate (keep plate in freezer for testing). Pour into clean glass jar of your choice and keep refrigerated.

Lemonade

2009-07-21T19:28:00.000-07:00

To me, homemade lemonade should be tart and gently sweet. I really dislike overly sugared lemonades that leave me more thirsty than satisfied. This recipe is made with agave nectar as a replacement for refined white sugar and the combination is a delightful balance.

Homemade Lemonade
Makes 5 cups

1.25 cups freshly squeezed lemons
1/4 cup light agave nectar
4 cups cold filtered water
Mint and/or lemons for garnish

Squeeze about 10-12 lemons to make one and a quarter cups of lemon juice. Set aside. In a small sauce pan heat a cup of water and add the agave nectar. Once the nectar has completely blended with the water take it off the heat. In a pitcher, combine the lemon juice, sweetened water, and cold filtered water. Taste and add lemon juice or sweetener as needed. Chill for about an hour and pour over a tall glass of ice. Garnish with your choices of fresh mint leaves and/or lemon slices.

Food with Friends

2009-07-13T17:43:00.000-07:00

For a recent family dinner at Jason's family's cabin, I wanted to cook a something new and challenging. Next to homemade Persian food, Italian is my favorite, so naturally I thought of Lasagna. Who doesn't enjoy multiple layers of noodles with homemade meat sauce and three types of melted cheese?!

After some searching on the internet, I found a blogger who dedicates his entire site to lasagna recipes. This passion and focus on only lasagna inspired me to use his recipe.

For my initial attempt, I followed his recipe with precision. The results were delicious. The second time I altered a few minor details to see how it would enhance the flavor. This time I invited some of my favorite girlfriends/food lovers over to enjoy a night of eating, wine, and talking. The results were even better than the first time and this recipe has become a new favorite!

Lasagna, Basil Pesto Garlic Bread and Fresh Romaine Garden Salad
Serves 6

The Sauce:

1 pound of mild Italian sausage
1 pound of ground beef (I used 80% lean. Yes, that means 20% fat)
1/2 cup chopped onions
4 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 cup of water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
2 tablespoons fresh Italian parsley chopped
1 tablespoon salt
1 teaspoon Italian Seasoning
1 teaspoon ground pepper
A few shakes of red pepper flakes

In a large pot, on low-medium heat, begin by browning the onions, garlic, ground beef, and sausage together. Because the pork is in a casing ("sausage"), I push out the meat and pull it apart in small pieces, by hand, before it goes in the pot. After browned (about 6 minutes), add in crushed tomatoes, sauce, paste and water. Mix all together and give it a few minutes for ingredients to settle in to one another. Add the remaining ingredients and fold in to the sauce. Bring sauce to a low boil and then down to a simmer. Cover for one and a half hours, mixing/tasting once or twice. Adjust as you desire.

* I recommend making the sauce a day in advance because it tastes better when the flavors have more time to spend together. Also, because the meat I use is very fatty, I had to remove some of the grease once the sauce was chilled. Other options are to use a less fatty meat or to strain after browning/before adding all the tomato sauces in.

The Lasagna
1 box of lasagna noodles (the regular kind - not the no-boil kind)
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
1 egg
2 tablespoons fresh chopped Italian parsley
1 pound of grated Mozzerella cheese
1 pound of grated Parmesan cheese

Preheat the oven to 350 degrees. Have your sauce heated and ready to go. Use a 9 by 13 pan. Take your lasagna noodles and soak them in hot water for 12-15 minutes. While they are soaking, combine the ricotta cheese, grated nutmeg, egg, and fresh Italian parsley together. Take your noodles out of the water and lay them on a flat surface. They should not take but a few minutes to dry off. Begin to assemble in the following order:

1. A layer of sauce on the bottom of the pan
2. A layer of noodles (about 4 across)
3. Half of the ricotta mixture spread evenly over the noodles
4. A good amount of mozzarella and parmesan on the ricotta mixture (the amount is up to you...I use a lot)
5. Repeat that same order again (sauce, noodles, 3 cheeses)
6. Last layer of sauce and on top mozzarella and parmesan

Bake in the over, covered with foil, for 25 minutes. Uncover for another 25 minutes or until the top is completely melted and slightly browned on the edges.

Fresh Garden Salad

Romaine lettuce
Fresh basil
Fresh Italian parsley
Mini bell peppers (yellow, red, and orange)
Radishes
Yellow cherry tomatoes

Chop or slice and combine for a beautiful array of colors. For dressing, I mix olive oil, lemon, a touch of honey, salt and pepper. Whisk together and blend with salad.

Noon (Farsi for Bread)

2009-05-08T08:15:00.000-07:00

On my most recent trip to New York City, I came across a warmly lit restaurant named Tamarind. From my view standing on the sidewalk of 22nd st., this small establishment reminded me of a quaint and quiet wine bar. I invited myself in and set my things down at the bar. After ordering a pomegranate martini, I walked towards the restroom in the back. This is when I realized I was not in a wine bar at all; rather Indian restaurant and bar. I was so excited!

The smells of the rich and flavorful spices used in traditional Indian cooking were overwhelmingly enticing. I noticed a large glass wall to my right and looked over to find the kitchen in clear sight. What I then saw through the glass was perfectly rounded dough sitting on top of a waist-high clay oven. Homemade bread!! Once back at the bar, I asked the bartender about their fresh bread. He told me they have an entire portion of their menu dedicated to Roti (Roti is the name for unleavened breads in India). He pointed out his favorite; Pudina Paratha: Mint flavored oven baked bread with a butter glaze. I could not resist. *Note - all employees seemed to be Indian and speak the same language, which adds to the authenticity for me.

The bread came out fresh from the oven, directly onto my plate. It was cut into small triangles and sprinkled with fresh, dried mint leaves with a light and savory butter glaze. In the center of my plate was a yogurt and tamarind dip that was a nice, subtle combination with the bread. I chose to pair this with a salad of fresh greens served with mango, pea shoots, red and green grapes with a lime and pomegranate dressing. I could taste the pomegranate in the dressing as if I was drinking the juice from the fruit itself.

Although this may seem like just bread and salad to some, for me it was so much more. The flavors of mint and pomegranate, in addition to the freshly baked flat bread, bring me right back to my Persian roots. I could not have asked for a more satisfying meal.

Sunday Night Cooking

2008-11-22T08:17:00.000-08:00

Sunday is without a doubt my favorite day of the week. I love waking up on Sunday mornings and just hanging around the house in my pj's, reading magazines, drinking coffee, hanging out with Durham and Jason. There is no morning so calm and comfortable to me. This kind of relaxing start to the day usually spawns the motivation to research and cook an elaborate dinner.

I really enjoy reading Saveur magazine. There are so many articles that touch on the history and cultural stories of food, rather than just focusing on the recipe. It is a nice holiday from the "save x amount of calories" type messages you see in other cooking magazines. The best part is that most of their recipes are healthy, yet food for food lovers is the sole focus of this publication.

A couple weeks ago, while perusing Saveur I came across two recipes that looked like they would go well together. One, was Stanley Tucci's mothers' recipe for risotto with shrimp. The other, grilled vegetable stacks. I coupled this meal with fresh rosemary and olive oil bread, from Bread and Cie, and truly loved every bite.

Risotto con Gamberetti (Risotto with Shrimp)
Serves 4

3 tbsp. extra-virgin olive oil
1 lb. medium shrimp, peeled, deveined, and halved
lengthwise
1 small yellow onion, peeled and finely chopped
1 clove garlic, peeled and minced
1 cup arborio rice
1⁄2 cup dry white wine
1 tomato, peeled, seeded, and diced
3 cups chicken stock, hot
salt and freshly ground black pepper
1⁄4 cup freshly grated parmigiano-reggiano (optional)

Heat 2 tbsp. of the oil in a medium saucepan over medium-high heat. Add shrimp and cook, stirring, until shrimp are almost done, about 1 minute. Remove shrimp with a slotted spoon and set aside.

Add remaining 1 tbsp. oil and reduce heat to medium-low. Add onions and garlic and cook, stirring occasionally, until onions begin to soften, about 10 minutes.

Add rice, stirring to coat with oil. Add wine and tomatoes and cook, stirring, until rice absorbs all liquid, 2–3 minutes. Add hot stock 1 cup at a time. Continue cooking, stirring constantly and allowing rice to absorb all liquid before adding additional stock.

Add shrimp and cook, stirring, until rice is tender and risotto is creamy but not wet, about 5 minutes more. Season with salt and pepper. If desired, stir in parmigiano-reggiano.

Grilled Vegetable Stacks
Serves 8 (because there are 2 of us, I ate these left overs all week for lunch)

2 medium eggplants
Salt
1 medium yellow squash
1 medium zucchini
2 medium tomatoes
1⁄2 cup extra-virgin olive oil, plus additional for brushing
vegetables
2 1⁄2 tbsp. red wine vinegar
1 tbsp. coarsely chopped fresh parsley
1 tbsp. coarsely chopped fresh basil
Freshly ground black pepper
1⁄4 cup diced red bell pepper (or hot chile, such as
serrano)

Slice eggplants into 1⁄4"-thick rounds, sprinkle with salt, and layer in a colander. Weigh down with a plate and set aside to drain for 20 minutes. Brush salt off eggplant.

Preheat a gas or charcoal grill (or place a stove-top grill pan over medium-high heat). Slice squash and zucchini into 1⁄4"-thick rounds and slice tomatoes into 1⁄2"-thick rounds. Lightly brush all vegetables with olive oil, then grill, turning once, until tender and slightly charred, about 30 seconds per side for tomatoes, 2–3 minutes per side for eggplant, squash, and zucchini.

Whisk together 1⁄2 cup olive oil, vinegar, parsley, and basil in a mixing bowl. Season with salt and pepper. To assemble, place 1 eggplant round on a plate and stack on top a tomato round, a second eggplant round, and squash and zucchini rounds. Drizzle with dressing and top with diced red pepper.

Stuffed Peppers

2008-11-22T07:33:00.001-08:00

Some of my favorite meals come from gathering all the scraps left in the fridge, placing them all together in front of me, and concocting a meal. Why? It's efficient. I would rather use what I have then go and buy more. I suppose I think, in these moments, that I am being a conscientious citizen of this earth by not wasting AND I don't have to make another trip to the store. These stuffed peppers are the result of such incidence. They were delicious - the first night and for left overs the next.

Stuffed Peppers
Serves 4

4 bell peppers (any color or kind you prefer)
ground turkey
extra-virgin olive oil
1 medium zucchini
1 yellow squash
1 onion
Wild rice
1-2 cloves of garlic
pinch cinnamon
kosher salt
pepper
pick a combination of fresh and flavorful herbs and spices that you like/have around
tomato sauce
parmesan and mozzarella cheese for grating

The peppers: Carefully slice the top portion of the pepper off and set aside. Clean the inside of the peppers and de-seed. Boil water and place each pepper in and hold them under water until their color changes to a bright crayola green. Blanching the peppers before you stuff and bake them, makes the consistency soft enough to melt in with the rest of the ingredients, but still firm enough to contain them. Remove the blanched peppers and set in baking dish. I like to use a deeper dish (my favorite Le Creuset, a la Joanna) to allow for spillage.

The rice: Cook as the package instructs. Set aside.

Heat a pan over medium heat and add olive oil, chopped onion, and crushed garlic. Sautee for 3-5 minutes, until lightly browned. Add ground turkey and brown. While this is cooking, chop the rest of your vegetables (including the tops of the peppers that we set aside earlier) into small bite size pieces. Once the meat is almost cooked through, add it to a large bowl with all of the vegetables, rice, and fold together. Add a dash of cinnamon, a tablespoon of salt and freshly ground pepper. Use a large spoon and fill each pepper about 3/4 of the way to the top. Top with sauce and a handful of grated cheese.

Bake at 350 degrees for about 30-35 minutes. Enjoy!

A Bottle of Red...

2008-07-23T07:57:00.000-07:00

I have not been inspired to write for some time, as I had not come across food that has wowed me in awhile. However, I think what I was needing was some variety. Something different than what I am used to being served or serving. Thus, during a trip to visit one of my favorite people to eat with in Brooklyn, when asked "what do you want to eat?" I gave thoughtful consideration to what I have been missing in my life. I decided not only have I been missing authentic Italian food but when in New York City...

Frankie's is everything you want in an Italian restaurant. Modestly set on Court St. in Brooklyn, its small and warm entrance stands out among brownstones and storefronts and draws you right in. The interior is cozy and the low lights and rich wood exemplify this, yet with true simplicity. There are a few tables right as you walk in next to a window looking out onto the street. A long bar separates the front from the back of the restaurant where there are just a few more tables. We sat in the front looking out onto the street. The menu is very simple as are the ingredients. To my delight, there are no heavy sauces, overly breaded foods, and the menu states that locally grown foods are used as much as possible. I already love this place.

We start with a cheese board appetizer which allows us to select from a menu of eclectic cheeses. The board comes with small portions and a few bite-size crustinis, which is perfect because it tastefully warms your appetite. For dinner, I ordered one of the house specials: cavatelli with hot sausage and sage butter. I have never had cavatelli and did not know what to expect of a seemingly simple dish. Yet, once I tasted this meal so many fresh flavors harmoniously melted in my mouth. The pasta was homemade and actually melted in your mouth. The butter was very lightly tossed on the pasta and infused with the aroma and taste of fresh sage. The sausage was also light, fresh, and perfectly spiced. This was, by far, the best pasta dish I have ever had. This amazing experience was enhanced with a great bottle of red wine and a thoroughly enjoyable conversation with one of my closest friends. I could not have asked for a more enjoyable evening.

A New Favorite

2008-05-20T08:44:00.000-07:00

Coming from a Persian background, I naturally love rice and stews and equate these savory foods to home. I am always open to different cultures' versions of similar dishes, and for about a year I have been wanting to make arroz con pollo. Each time I found a prospective recipe I would get lost in the details and abandon the idea. Until now. While perusing Smitten Kitchen, I came across an intriguing recipe that was simple and enjoyable to create. I made some minor modifications to the recipe in order to keep it healthy. The result was both flavorful and delicious. I served the arroz con pollo with a side salad consisting of green cabbage, romaine lettuce, avocado, and cilantro to add a cool crunch to compliment the rich heat of the main dish.

Arroz Con Pollo
Serves 4

Chicken
1.5 large garlic cloves
1 tablespoons distilled white vinegar
1 teaspoon dried oregano, crumbled
2 chicken breasts, halved crosswise
4 chicken thighs

Rice
2 oz. soy chorizo
1 tablespoon olive oil
1 medium onion, chopped
.5 green bell pepper, chopped
2 large garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 teaspoon paprika
1 bay leaf
1 large tomatoe, seeded and chopped
6oz. bottle beer (not dark - I used Pacifico)
3/4 cup chicken broth
1 cup whole-grain brown rice

Marinate chicken: Mince and mash garlic with 1 teaspoons kosher salt. Stir in vinegar and oregano. This creates a paste-like texture that is perfect for marinating the chicken.

Remove skin and excess fat from chicken, then rub the chicken with the marinade until coated. Covered and chill for at least 1 hour.

Cook chicken and rice: Cook chorizo in olive oil in a large pot over medium heat, stirring a few times, for 2 to 3 minutes. Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes.

Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.

Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.

Once chicken is well-coated with the mixture and browned on the outside, use tongs to temporarily remove the chicken from the pot. Stir in tomatoes, beer, broth, and rice and bring to a boil, making sure rice is submerged. Replace the chicken and press it into the broth a bit.

Reduce heat to medium-low, then cover mixture directly with two paper towels and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 40 to 50 minutes.

Remove from heat and let stand, uncovered, for 5 minutes.

Cabbage Salad
1/2 head green cabbage sliced
1 cup of romaine lettuce (cabbage should be about 2 or 3 times the amount of lettuce)
1 small avocado - cut into bit size chunks
handful of chopped, fresh cilantro

Dressing
2 tablespoons extra virgin olive oil
juice of 2-3 limes
sprinkle of kosher salt
fresh ground pepper

Toss all above ingredients together and serve on plate next to main dish.

Farmer's Market Delight

2008-04-22T16:22:00.000-07:00

After a few days of authentic southern Mexican fare, I was seeking a light and refreshing meal to prepare for dinner. Megan recently recommended the Hillcrest Farmer's Market, and described all of its greatness, so I decided to take a walk through on a late Sunday morning. I was not disappointed. What I found there was exactly what I was looking for: fresh, homemade, delicious, and inexpensive.

Fresh, Homemade, Delicious, and Inexpensive: Spinach-feta bread from Charlie's Best Bread. Bought half a loaf for $3.50 and it was baked early that same morning. The bread was thick, soft, and had great flavor with a subtle hint of cheese. Pork taco for $2.00. This was not just any pork taco. There was a Mexican woman behind the counter frying fresh tortillas to create a perfect crispy taco shell that she filled with carnitas, shredded cabbage, and pico di gallo. The first bite was so juicy that I almost walked away without paying because I was so excited to eat more. My final purchase was a large piece of ahi tuna, chilled on ice, for only $5.00. There was no doubt in my mind that in a few hours this chunk of tuna would become my dinner...

Seared tuna with avocado (adapted from Simply Recipes)
Ingredients:
1/2 c. chopped cilantro leaves
2 jalapeño peppers, seeded and minced ( I first diced the jalapeños and then minced them through a garlic press)
4 tsp. grated fresh, peeled ginger
4 garlic cloves, minced
Juice of 4 limes
1/3 c. soy sauce
1/4 tsp. sugar
1/4 cup + 2 tablespoons extra-virgin olive oil
a couples dashes of kosher salt and a good amount of freshly ground pepper
2 - 1" thick tuna slices (coat both sides lightly with kosher salt and fresh ground pepper)
1 avocado thinly sliced

Mix together the cilantro, jalapeño, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Use the remaining two tablespoons of oil to coat a pan, over medium-high heat. Sear the tuna for about one minute on each side (or until the exterior of the fish is no longer translucent). Pour half of the cilantro mixture into the pan and allow time for it to heat up on and around the fish. Place the tuna on a plate, garnish with avocados, and serve the remaining sauce on the side.

Arugula and corn salad
Ingredients:
Arugula spring mix
Corn on the cob
Scallions
Prosciutto
Extra virgin olive oil
1 lemon
Rice wine vinegar
Kosher salt
Fresh ground pepper

Place leafy greens in a salad bowl. Boil water and add 2 stalks of corn. Once ready, drain and cool the corn. Once corn is cool to the touch, cut the kernels from the cob into the salad bowl with the greens. Heat oven to 400 degrees. Place the prosciutto (about 8-10 slices) on a cookie sheet and in the oven until just crisp. Chop into pieces and add to salad. Finely chop scallions and add.
For the dressing pour extra virgin olive oil, juice of a lemon, a couple sprinkles of rice wine vinegar, and salt and pepper directly into the salad. Toss and enjoy!

I served the ahi and salad with wild rice. Nothing but compliments from Jason, which anyone who really knows him, knows that his praise is primarily saved for deserving moments. I like knowing that this meal was as delicious as I envisioned it to be.

Unexpected & Delicious Meal

2008-03-26T15:38:00.001-07:00

I was on the phone with Afsan, while trying to put together dinner. I found the following ingredients in my refrigerator: chicken breast, cremini mushrooms, onion, garlic, a red russet potato, and fresh basil. I mentioned something about not knowing what to do with these ingredients and just like that I was given the following idea that was both healthy and delicious.

The following recipe was made for one person, but can be easily doubled, tripled or quadrupled to make more.

Ingredients:

1/3 lb. skinless, boneless chicken breast - cut into bite size pieces
1/2 c. of small yellow onion - diced
1/4 c. mushrooms - white, cremini, or shitake
1-2 cloves of garlic
1 small-medium red russet potato - diced
1 tblsp. extra virgin olive oil
1/4 c. good tomato sauce
fresh basil
some white wine (I used Charles Shaw - Chardonnay)
sprinkles of kosher salt
fresh ground pepper

Heat 1 tablespoon of olive oil over low to medium heat. Once warmed in non-stick pan, add yellow onion. Stir with a wooden spoon until golden. Add minced garlic cloves and mix together with onions. After a minute or two, add the chicken and turn the heat up to medium-high. Once the chicken is lightly browned, add the potato and mushrooms. Allow enough time for the mushrooms to release its natural juices and then sprinkle some salt and a generous amount of pepper on top. Stir the contents once or twice and cover for about 5 minutes. Add the white wine and tomato sauce, lower the heat, and cover until potatoes are tender to the bite. Uncover and toss fresh basil slices in the pan. Lower heat and serve.

I ate this on its own, but it would taste great served with rice.

A Lovely Way to Spend a Saturday Night

2008-03-02T08:22:00.000-08:00

One word comes to mind when I think of my experience at this new restaurant-bar in North Park. Comfort.
When I first see Urban Solace I am reminded of the south of France because of its charming pastel yellow hue and delicate, rod-iron balconies. It is the one building, on the up and coming 30th street, that stands out as warm and inviting.
Once I enter the solace I am again comforted by the atmosphere, but this time for a multitude of reasons. The interior design is simple, yet contains subtle and beautiful intricacies such as stained glass windows, a narrow, softly curved, elongated bar, and rectangular cut-outs in the back wall that span from the ceiling to the floor with down lighting that draws my eyes to the gradation of its burgundy color.
We sit at the bar and the people surrounding us are exactly the kind of people I want to be around - mature adults of all ages, out enjoying a glass of wine and some good conversation. This brings me a lot of satisfaction and throughout the night conversation is flowing in many directions. The 40-something couple to our right could not be more comfortable in their own skin as they tell us their story about how they met and the humorous realities of their five year marriage. Attentive is an understatement to describe the bartender, and it is clear she genuinely cares that we enjoy the experience.
The food is good and not overpriced. However, it is not the highlight of the night and at the same time does not take away from it.
Without a doubt I would, and will, go back there any time.

San Diego Beauty

2008-02-27T08:11:00.000-08:00

Spring is right around the corner. The evidence is in these pictures I took while walking in Pacific Beach.

Recent Meals Worth Mentioning

2008-02-20T09:56:00.000-08:00

Shore Club - Pacific Beach, San Diego
I had no expectations of this establishment. Overall, I have been disappointed in Pacific Beach's ability to build an enticing waterfront. I want a plethora of outdoor cafe's with over-sized funky umbrellas, flowers abound in the day, diverse candle light at sunset, and too many choices of fun/casual/classy places to go to. Instead, there are eateries and bars that primarily cater to anyone who is looking for bar food and a lot of drinking. The Shore Club seemed like another one of these places, and in a sense it is. However, their veggie and grilled mahi tacos were a very close second to South Beach (OB) fish tacos. In the five years that I have lived in San Diego I have not been able to say that about any other fish taco, so that means a lot to me. The veggie taco was filled with marinated and grilled zucchini, eggplant, and squash, and then topped with lettuce, diced tomatoes, a small/perfect amount of guacamole, and white sauce. Other notable things: it is on the second floor and has wall to wall opening windows, with seating overlooking the ocean. This entire experience was a pleasant surprise and I will certainly add it to my rotation.

Bite - Hillcrest - San Diego
Bite is a new, modern, wine bar and bistro that offers eclectic tapas and small plates. I went with three of my friends and we ordered eight "bites" (two rounds of each of us picking one) and two desserts. The following are descriptions of my favorites, in no particular order:

1. Grilled Cheese Baguette of Cremini Mushroom, Fresh Thyme, Roasted Shallots and Melted Fontina. This was so cheesy and flavorful. The thin baguette was pressed and grilled to perfection. This is a smaller plate....two, (about) three inch sandwiches.

2. Yam Gnocchi with Rock Shrimp, Toasted Hazelnuts, Haricot Vert and Sage Butter. The gnocchi in this dish was good, but what made it amazing was the rock shrimp. The combination of the hazelnuts and sage reminded me of a light horseradish flavor which I loved.

3. Medjoul Dates Stuffed w/ Gorgonzola and Wrapped w/ Apple Wood Smoked Bacon. I have had bacon wrapped dates before, but these were taken to a whole new level with the gorgonzola stuffing. We loved these so much, we got two orders. Four dates per order.

4. Warm Cream Cheese Bread Pudding with Blueberry Buttermilk Sorbet. I think the name says it all. One of my new favorite desserts. Perfect size for sharing.

The poet, Rumi, said -"let the beauty of what you love be what you do." I could not agree more.

Timeless San Francisco

2008-02-20T08:16:00.000-08:00

If you happen to be in San Francisco, and looking for a good and quick lunch, check out Nonna Rose. Touristy - definitely as it is in the heart of Fisherman's Wharf, but worth it. The crab salad sandwiches were packed with fresh crab meat and were very light on the mayonnaise. For under $10.00 and a view of the bay, you can't go wrong.

Before

After