Simple Homemade Hummus

March 7, 2024 nmalekan@gmail.com Comments 0 Comment

Homemade is better than store-bought. Period. While convenience is understandable, you’d be surprised how easy it is to whip up with a few ingredients. Not to mention the gratification of making it yourself — without added preservatives.

The key is high quality tahini. That’s the secret sauce, literally. Tahini is a velvety, luscious paste, with a delightfully nutty flavor derived from ground sesame seeds. We love it, here and beyond.

I often serve hummus with olive oil, paprika + za’atar. In this recipe a Persian-ish twist with dried mint, paprika + sesame seeds as a nod to the tahini inside. Feel free to get creative here: Crispy chickpeas. Mushrooms + thyme. Herby Schug. Pine nuts, preserved lemon + parsley. Olives + feta… and so on.

Ultimately hummus is wonderful as is — all you need is warm bread to swipe and grab the creamy goodness in a generous bite.

Ingredients —

1 ½ cups cooked chickpeas, or a 15-ounces can chickpeas, rinsed and drained
Juice from 1 – 2 lemons, adjust to taste
1-2 medium garlic clove, finely chopped and mellowed in lemon juice
3/4 cup excellent quality tahini (i.e. Soom Foods or Seed & Mill)
4 tablespoons ice water, more as needed
½ teaspoon ground cumin
Salt & Pepper to taste

Toppings (optional)
Drizzle of high quality olive oil, a sprinkle or two of paprika, 2-3 pinches of crushed dried mint.

Preparation —

Chop garlic very finely and smash into a paste using the tip of a knife. Then place garlic paste in a small bowl and cover with enough lemon juice to submerge. Let mixture rest so the garlic flavor can mellow — approximately 10 minutes.

In a food processor or high-powered blender, add all of the ingredients and blend until the mixture is thick and creamy – about 1-2 minutes.

Scrape down any tahini stuck to the sides and bottom of the processor as necessary. Then taste, and adjust as desired — I almost always adjust the salt and lemon juice to achieve the most balanced flavor.

Scrape down the sides of the food processor again, and blend until the mixture is ultra smooth and creamy. Add more ice water by the tablespoon if necessary for creamy texture and desired consistency.

Spread the hummus on a plate. Using the back of a spoon create “swoosh” patterns or channels for the toppings to spread across. Top with garnishes of choice, and serve with warm pita, crackers or raw chopped vegetables such as bell peppers, cucumbers and carrots.

Joyous & Jammy, Honey Soft-Boild Eggs

April 13, 2023 nmalekan@gmail.com Comments 0 Comment

Ralph Waldo Emerson said “There is always a best way of doing everything, if it be to boil an egg.” I couldn’t agree more.

There are endless ways to prepare an egg but soft-boiled is my favorite. They are lucious, delicious and satisfying. In my fool-proof recipe below, you’ll see anyone can make them in exactly 6 minutes.

As for the wonders of this phenomenal simple pleasure, I wasn’t sure how to articulate my thoughts so I asked ChatGPT “why are soft-boiled eggs so darn delicious?”

The 5 reasons it gave are listed below. Turns out, I agree 100% with the Chatbot too!

I’d only add, cooking an egg is an art form, taking on the unique characteristics of the maker and the ingredients which you ultimately marry it with ~

Textural appeal: A delicate and silky texture that is appealing to many. The whites are cooked enough to hold together, but the yolk remains runny, creating a creamy, rich consistency that is satisfying.
Flavor: Eggs are a good source of protein and have a unique flavor profile that many enjoy. The runny yolk has a richer flavor than a hard-boiled egg, and the whites are slightly sweet and savory.
Versatility: Soft-boiled eggs can be enjoyed on their own, as a topping for toast, or a component of various dishes. This versatility makes them a popular choice for breakfast, brunch, or a snack.
Childhood associations: For many people, soft-boiled eggs evoke nostalgic memories of childhood breakfasts and special occasions. This emotional connection can contribute to their appeal.
Overall, the combination of texture, flavor, versatility, and emotional associations makes soft-boiled eggs a delicious and popular food item.

Ingredients —

2-6 large eggs
Approximately 3 cups water (it’s ok if eggs are not fully submerged)
A pinch or two of flakey sea salt
Freshly ground black pepper (optional)

Preparation –

Bring water to a boil in a saucepan with a lid over medium-high heat.
One egg at a time, gently lower eggs into the water, being careful to avoid cracking the eggs.
Cover the pan and cook for exactly 6 minutes, adjusting the burner to maintain a boil.
Using a spoon, transfer the eggs immediately into an ice bath of water and ice cubes to stop further cooking. Let eggs chill until just slightly warm, about 2 minutes.
Gently crack the bottom of the egg and peel, starting from the wide bottom end, which contains the air pocket.
Cut in half or quarters, sprinkle with flakey sea salt and freshly ground black pepper and enjoy!

Sassy Sofrito Beans with Garliky toast

October 4, 2021 nmalekan@gmail.com Comments 0 Comment

One of the silver linings of 2020 was learning to create delicious meals with pantry essentials and creating maximum flavor with minimal effort and ingredients. This recipe was born of the last remaining ingredients before the next bi-monthly food shopping trip. I haven’t stopped making it since, because it’s so darn delicious. It’s a hearty vegetarian dish on it’s own, super satisfying on thick pieces of toast, or as a side with soft boiled eggs for brunch. Make sure to serve it with a generous amount of olive oil for best results.

Ingredients

3 medium yellow onions, chopped

2 red bell peppers, seeded and chopped

1/2 cup extra-virgin olive oil plus more

½ teaspoon red pepper flakes

4 garlic cloves, 3 finely chopped, 1 kept whole

2 teaspoons tomato paste

2 15-ounce cans cannellini beans, rinsed and drained

2 cups vegetable broth or water

1/2 teaspoons balsamic vinegar or juice of 1/4 a lemon

Kosher salt, freshly ground pepper

1-inch-thick slices of toasted bread of choice

2 tablespoons chopped fresh chives or flat-leaf parsley

Preparation

Pulse onions in a food processor until finely chopped and transfer to a bowl. Repeat with pulsing the red pepper separately in the food processor.
Heat oil in a large skillet over medium heat. Add onion mixture, stirring often for 2-3 minutes.
Add the peppers to the onion mixture, season with red pepper flakes, salt and pepper and continue to sauté for another 15 minutes until vegetables have softened and little liquid remains in the pan.
Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste turns to a deep red, about 3 minutes. If the pan is dry, add a bit of oil to help caramelize the tomato paste and prevent garlic from burning.
Add the beans to the vegetables and combine all of the ingredients together.
Add broth to the beans, scraping any brown bits from the bottom.
Drizzle balsamic vinegar or lemon juice to the mixture and season to taste with salt and pepper.
Cook for another 10 minutes until the sauce thickens and reduces slightly. You can crush a few of the beans in the pan to make the broth creamier.
While the beans finish cooking, toast thick slices of bread and rub the warm bread with remaining whole garlic clove.
Serve beans with a nice drizzle of olive oil and garnish with fresh chives or parsley along with warm garlic bread.

~Tip
You can char the red peppers by roasting under the broiler prior to mixing with onions to achieve an added depth of flavor.

Holding on to Summer, for just a bit longer…

September 21, 2021 nmalekan@gmail.com Comments 0 Comment

The Harvest Moon was magnificent in New York last night- signaling the official arrival of Fall with the Autumnal Equinox arriving in 1 Day, 4 Hours and 42 Minutes from now- marking the end of summer.

But I’m not ready for pumpkin spiced lattes quite yet. Don’t get me wrong, I love Autumn and live for the color and beauty that will soon serenade us. But this year, there’s a desire to hold on to summer, just a bit longer.

After months indoors and away from loved ones earlier in the year, outdoor gatherings were more special this summer. Aside from a fondness for grilling and backyard soirees, I love the simple joys of the summer- including the garden erupting with color. After June’s blooms and July’s long days, the garden’s glory in the month of August was, exactly that, glorious.

The roses perfumed the oasis. The hydrangeas courted the bumble bees, and the marigolds echoed the scent of the earth while murmuring the colors of the sun. And amidst the garden’s complete unawareness of a global pandemic, we were able to come together. In backyards and parks and beaches, slightly less weary of the difficulties brought on by the crisis. Summer is synonymous with joy… this summer we went into it with hopes it would be better than the last and looked forward to reuniting with friends and family. And of course, we shared delectable meals together.

The gatherings were smaller, but the flavors were big none the less. From beautiful salads with fresh herbs, to gorgeous grilled vegetables or citrusy seafood served with chilled wine and casual elegance. There were times we deferred to a classic American burger too, but whatever we ate, we enjoyed it together and felt alive again.

Savory Salmon with Herbs, Sweet Rainbow Grilled Vegetables, Refreshing Watermelon and Feta Salad, and Roasted Zucchini Salad with Parmesan and Balsamic Greens are a few favorite recipes which capture the ethos of summer.

And while Autumn may be 1 Day, 4 Hours and now 32 Minutes away, we can capture the spirit of summer at any time by making these recipes and remembering fondly the smiling faces we shared them with once upon a summer.

Summer is casual so big doesn’t mean complicated, rather bold flavors highlighting the flavors of the season prepared along with family favorites.

Savory Salmon with Fresh Herbs

Rainbow Grilled Vegetable Platter

Roasted Zucchini Salad with Parmesan and Balsamic greens

Watermelon Feta Salad

*French Lavender adored by Bumble Bees & Butterflies*

*Golden Marigolds with their heavenly earthy scent*

Musical Inspiration: “Harvest Moon” by Neil Young

Roasted Zucchini Salad with Parmesan and Balsamic Greens

September 20, 2021 nmalekan@gmail.com Comments 0 Comment

Sweet grilled zucchini is a delight and while wonderful on its own or as a side dish, on this salad it holds the starring role. It’s simple to make, healthy and qiuet delicious once caramelized after roasting.

Ingredients

2 large zucchini, sliced in 1/2 inch thick, 4 inch long pieces

1 Tablespoon extra virgin olive oil, plus more for serving

4 cups fresh arugula

Good quality Parmesan cheese

A handful of fresh mint

3-4 radish, thinly sliced

1 Tablespoon good quality Italian balsamic vinegar

Salt and pepper to taste

Preparation

Preheat oven to 425 degrees

Slice zucchini and dress with olive oil, salt, pepper, mixing to coat evenly

Arrange zucchini slices on a baking sheet, taking care not to overlap them (this will cause them to steam instead of getting golden brown).

Roast until the zucchini is tender and nicely browned and caramelized, 13 to 15 minutes.

Remove from the oven and let cool while you assemble the salad.

In a large serving plate, spread the arugula and some fresh torn mint leaves. Drizzle greens with olive oil and sprinkle with salt.

Layer cooked zucchini, shaved parmesan cheese, radish. You can also add or substitute crumbled feta or ricotta cheese.

Drizzle the salad with more olive oil and balsamic vinegar and season to taste with salt and fresh cracked black pepper.

Garnish with more mint leaves and serve.

Watermelon Feta Salad

June 8, 2021 nmalekan@gmail.com Comments 0 Comment

The quintessential salad of summer! Watermelon with feta, fresh mint, a drizzle of olive oil and a sprinkle of sea salt. Sweet watermelon and salty feta compliment each other beautifully and the fragrant mint takes the refreshing flavors to new levels of delight.

This is a no-recipe recipe. Ingredient quantities don’t have to be exact for great results. You can also play with adding peppery arugula, chopped cucumber, cherry tomatoes, thinly sliced red onion or some diced chilies for a bit of heat. Add a squeeze of lemon or red wine vinegar if you add these other vegetables. Feel free to substitute fresh basil or oregano for mint, all work nicely. A drizzle of olive oil and balsamic vinegar could be a nice addition to this salad- if you do add those make sure to serve and eat immediately.

Ingredients

2 ½ -3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 2-inch chunks or varying sized triangular pieces.
½- ¾ cup cup feta cheese
½ cup chopped fresh mint leaves, plus more for garnish.
2 tablespoons olive olive oil, plus more for drizzling
2 cups arugula (optional)
Kosher salt and pepper to taste

Preparation

Place watermelon chunks in a large bowl.
Add olive oil, mint, and arugula (if using) and gently toss until watermelon is evenly dressed.
Season lightly to taste with salt and pepper. (The feta will add saltiness, so be light handed with the salt).
Transfer salad to a wide, shallow platter and spread out evenly.
Crumble feta over the top. Drizzle with more olive oil and a few grinds of black pepper.
Garnish with remaining herbs and serve immediately.

~Tip
Ideally you want to use Greek or Bulgarian sheep’s-milk feta for a creamier and tangier flavor than what most domestic cow’s milk cheeses provide.

Watermelon is wonderful. We love enjoying it all summer long. Just as it, along with fresh mint from the herb garden, or in the recipe highlighted above with creamy feta cheese. Happy Summer!

Around the Table in 365 Days

December 28, 2018 nmalekan@gmail.com Comments 0 Comment

The departure of a year welcomes many new memories. As we near the end of this year, I like to take a moment and reflect on the last twelve months; the challenges faced, the lessons learned, the new friendships built. And of course for the epicurean-hearted, the delicious meals shared with loved ones, breaking bread together, in style.

Seneca, the Roman Stoic philosopher said “every new beginning comes from some other beginning’s end.” Who knew what to truly expect a year ago today? We all had specific hopes and plans of course, but alas the best laid plans… And though the year may have had it’s challenges, and the Oxford dictionary word of the year is “toxic,” I like to believe there was more good than ugly. More nourishment than toxicity. More magic than madness.

Call me an eternal optimist but the world is filled with wonder. Science advanced, new planets were discovered, more women were elected into government, friendships were fortified, people in love found each other, new skills were learned, music was heard, and flowers bloomed. We made it through life’s ups and downs, and came together around tables in New York, Tehran, Tokyo, and beyond.

Around those tables live my favorite memories of the last 365 days. Arguably, there is nothing more precious than those moments shared with friends and family, old and new. In that spirit, here are some of our favorite recipes… cook them for someone you love.

So Happy New Year, friends! Or as Charles Dickens said, “May the New Year be a happy one to you, happy to many more whose happiness depends on you!”

Naz

Basil & Roses Favorite Recipes

Skillet Chicken Thighs With Shallot, Lemon & Herbs

https://basilandroses.com/2018/02/01/skillet-chicken-thighs-with-shallot-lemon-herbs/?preview_id=2589&preview_nonce=cb6da79281&preview=true&_thumbnail_id=2606

Spicy tomato shakshuka with spinach, feta, jalapeno & za’atar.

https://www.instagram.com/p/Brv40T8DcIQ/?utm_source=ig_web_copy_link

Healthy & Gorgeous Tuna Salad with Mint

https://www.instagram.com/p/BpezBbzHR5Y/?utm_source=ig_web_copy_link

20 Minute Roasted Butter Salmon

https://www.instagram.com/p/Bn-JT5wH0Jl/?utm_source=ig_web_copy_link

Taco Tuesday Chicken Tacos with Salsa Fresca

https://www.instagram.com/p/BlwDJvtHT0H/?utm_source=ig_web_copy_link

Roasted Cauliflower with Schug

https://basilandroses.com/2018/06/29/roasted-cauliflower-with-schug-a-quick-trip-around-the-world/

Nani’s Decadent But Healthy Butternut Squash Soup

https://basilandroses.com/2017/11/22/nanis-decadent-but-healthy-butternut-squash-soup/

Spicy Thai Basil Beef

https://basilandroses.com/2017/10/26/spicy-thai-basil-beef/

Pretty Pickled Onions

https://basilandroses.com/2017/10/03/pretty-pickled-onions/

Happy Thanksgiving from Basil & Roses!

November 21, 2018 nmalekan@gmail.com Comments 1 comment

Happy Thanksgiving, friends! We’re in full swing here planning our feast at the Basil & Roses kitchen and wanted to take a moment to thank you for coming along this amazing culinary ride with us! The Persian poet Rumi says ” Wear gratitude like a cloak and it will feed every corner of your life.” I’m grateful for you, and for the opportunity to share my art, which is my cooking, with you and the world every single day. I hope the recipes I share with you, feed your spirits, your families, your friends and your hearts.

Our full menu will be up on the blog soon. In the mean time, I wanted to share some our favorite side dishes, which may inspire you as you plan your own celebration.

Happy Holidays!

Your dedicated happiness maker,

Nazanin

Roasted Cauliflower with Schug

Nani’s Decadent But Healthy Butternut Squash Soup

I’ve served this earlier when everyone arrives on Thanksgiving and it’s always a hit! It’s a warming, feel-good dish that nicely captures the flavors of fall. The trick is in roasting the vegetables first.

Roasted Veggie Quinoa Medly

Fragrant Mediterranean Salad

Persian Cucumber Salad with Red Onion & Thai Basil

Cauliflower Parmesan

Red Cabbage Slaw with Honey-Lime-Cumin Vinaigrette

Rosemary & Sea Salt Baked Potato Chips

Green Garden Herb Basmati Rice

Persian Stuffed Sweet Peppers (Dolemh)

Cauliflower with Cardamom-Kissed Schug & A Trip Around the World

June 29, 2018 nmalekan@gmail.com Comments 1 comment

“The real voyage of discovery consists not in seeing new landscapes, but in having new eyes,” said Mark Twain. Travel has always given me a sense of adventure, but more importantly a new window to the world, a new color palette, a new paradigm, and indeed a new set of eyes.

I travel as often as possible but one need not physically go to a place to experience the magic of other cultures. Inspiration is everywhere. If you live in New York, go to Queens! A short subway ride and you can taste food from all over the world. Queens is the most ethnically diverse urban area in the world. And what better way to embark on a voyage of discovery than experiencing cuisine?

We can virtually travel too. Explore a farmer’s market in Kuwait or go to the kitchen of a Mother-Daughter team cooking together. Joyfully visit the sunny kitchen of an effervescent former New Yorker in Tel Aviv celebrating the colorful bounty of Mediterranean produce. The passionate food of a hungry Egyptian living in Australia, or the nostalgia of Pakistani cuisine by way of a culinary teacher in Glasgow. Notice a pattern? Of course here at Basil & Roses: A culmination of the flavors of my Jewish, Iranian-American heritage, with hopes of transforming you to a beautiful place and time.

You can find your own favorites. There are so many. For now, will you travel to North Africa with me?

Schug! (Skug, Zhug, Zhoug). A gorgeous green chili sauce of Yemeni origin. It is fresh, bright, spicy, and verdant. The herbs are cool, the chilies pack heat, and the playful dance between coriander and cardamom create a unique flavor which is unbeatable.

You can use many chilies with veins and seeds removed, or use a few and include all the feel-good, dopamine-releasing, capsaicin-filled parts of the euphoric the spice. The adventure is up to you.

Schug works well on roasted cauliflower, but also brightens rich foods. Great on grilled meats, in a soup, on a sandwich or mixes with yogurt or labneh to sass up grilled vegetables.

Afiyet olsun!
(That’s bon appetit in Turkish! More Turkish inspiration here ).

Ingredients
4-6 Serrano chiles or 6 green jalapeños, stemmed and coarsely chopped
2 cups tightly packed fresh parsley leaves
2 cups fresh cilantro leaves and tender stems
3 garlic cloves, smashed
2 teaspoons ground coriander
2 teaspoons ground cardamom
1 teaspoons ground cumin
Zest and juice from 1 lemon, about 3 tablespoons
1/2 cup extra virgin olive oil, plus more for storing
Salt and freshly cracked black pepper

Preparation

In a food processor, combine all of the ingredients, except the oil. Pulse until a coarse paste forms — stopping and scraping the sides of the food processor if necessary.
Transfer the herb mixture to a large bowl and stir in the oil and mix. Season with salt and pepper. Taste the sauce and adjust the seasoning with more salt, pepper or lemon to taste.
Transfer the Schug to an airtight container, cover with a bit of olive oil to preserve and refrigerate.

~Note
You can use whole coriander and cumin seeds. Roast them for 1 minute in a dry pan release the oils and aroma of the spices crushing them with a mortar and pestle and adding to the mix

Note:
The Schug was phenomenal over roasted cauliflower.
I smeared Greek Yogurt on the plate (labneh also works well), then topped with cauliflower + Schug.

Just keep in mind you don’t need to season your cauliflower much when you roast it, the green sauce already packs tons of amazing flavor.

Gather

January 5, 2018 nmalekan@gmail.com Comments 4 comments

Hanukkah, Christmas, Festiuvs, Yaldaa or surviving 2017: No matter what we just celebrated, we sent off last year with a bang and welcomed 2018.

New beginnings are a good time to press the wellness reset button, but healthy living can be a year-long lifestyle and need not be limited to new year resolutions. As we begin the year, I remind myself to set achievable goals, eat nutritious but delicious food, learn as much as possible, be kind to myself and others, let old wounds heal, practice gratitude, and make life as colorful as possible.

Last year was certainly colorful. 2017 tested me. But as I reflect on the last twelve months, I realize the positives outweighed the challenges and there was much to be grateful for. Mostly, the incredible people I have in my life and the extraordinary experiences we shared. Not surprisingly, many of those occurred around the table as we broke bread together, told our stories, laughed at our fortunes, waxed poetic about the future and perhaps even learned a bit about ourselves along the way. “Without the sense of fellowship with men of like mind,” Einstein wrote, “life would have seemed to me empty.” Indeed.

I have written about gathering around the fire. Today, on a cold snowy day in NYC, I sip hot chai and reflect on the warm memories of last year. I smile remembering the gorgeous tables we gathered around, the delightful food we ate, and the marvelous people who’s company I had the pleasure to keep. Michael Polan says “the shared meal is no small thing. It is a foundation of family life, the place where our children learn the art of conversation and acquire the habits of civilization: sharing, listening, taking turns, navigating differences, arguing without offending.” It is also a place where our fondest memories live. Where we receive the gift of love by those who prepared those meals for us. It is where we are reminded of the power of coming together.

My memories of this gift begin in Naz year zero. My parents have always been extraordinary and generous hosts. Bringing people together and creating countless memories is an art form they have mastered a thousand times over. The loving energy created around their tables, is my eternal source of inspiration. I wrote more about that here.

In the meantime, I want to point out the only difference between the first two photos in this post are 37 years and geography. Otherwise, in both photos you see my beautiful Mother at the head of the table of her loving home, and me really excited about what we’re about to eat! Just a bit of role reversal in who’s serving whom.

Happy new year from Basil and Roses! Below are a few of our favorite “gatherings” of 2017 and the recipes they inspired.

Wishing you a colorful and meaningful year!

Naz