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On Seeking Home & Freedom

On Seeking Home & Freedom

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“I have been a stranger in a strange land.”

– The Bible
Exodus 2:22

The story of Passover is a commemoration of the exodus of the ancient Israelites from slavery to freedom. It’s about the journey of a group of people wandering difficult landscapes in search of a place to live with dignity — in search of home.

As an Iranian-American Jewish Woman, my relationship with religion is complex. But I appreciate the holiday’s universal themes of memory, optimism, humanity, family and our responsibility to each other. 

This passover, as done for generations, my family sat at a long table and performed symbolic rituals in a specific order, reading from a Hebrew and Farsi prayer book. At the core of this process is the retelling of the exodus story. A 3,000 year old tale repeated every spring, for thousands of years. Why is this story different from other stories?

Storytelling performs an important role in human societies. Aside from broadcasting social norms to coordinate social behavior and promote cooperation, stories are our human super power. We tell stories to survive, to build and to thrive. To remind us that we are not alone in the world. We construct internal narratives to make sense of the complexities of life and we tell chronicles collectively to find certainty in an uncertain world.

Given that, one has to contemplate the merit and utility of a story that has lasted for three millenia. The biblical story of Passover is the ultimate story of human perseverance, of faith, of humanity surviving against improbable odds, and ultimately, it is the story of freedom.

In Farsi Passover is referred to as the Holiday of Freedom (“eid-e azaadi”). Today this resonates more strongly than ever in a world embroiled in a refugee crisis with millions of innocent people displaced, wandering, and in search of stability. People from Syria, Afghanistan, Central America, South Sudan, Myanmar, Ukraine and beyond. Not to mention how the Covid-19 Pandemic exasperated many of society’s inequalities and displaced vulnerable communities in other devastating ways. 

This year, the notion of fighting for Freedom rings evermore for the people of Iran as they bravely demand basic human rights from an evil regime which will go to unthinkable lengths to maintain power. Today Iranians are fighting for the right to live and love openly, and they bleed on the streets for agency over their lives. They’re fighting for women, for life and for freedom. The protests in Iran resonate with me personally. After all my parents escaped those same circumstances, aptly naming my sister “Azadeh” — meaning one who has been freed in Farsi — when she was born shortly before our painful departure from Iran, forced to leave the only home they had ever known. And while my own childhood memories are heavily pained by that exodus, I know this saga is not unique to Iran and Iranians.

The malign powers of the regime in China, the world’s most populous dictatorship continues to ramp up censorship. Individuals in North Korea live in the dark. Long standing conflicts continue in Libya, Yemen, Ethiopia and Azerbaijan – to name only a few – forged on by greedy authoritarian leaders to resolve petty political disputes. I am not an expert in the complex dynamics of these affairs, but I know millions of innocent people are kept hostage, their freedoms reduced to nothing at the whims of egocentric dictators. Or as Carl Sagan put it “think of the rivers of blood spilled by all those generals and emperors so that, in glory and triumph, they could become momentary masters of a fraction of a dot in the universe.”

The story of Passover is also central to America’s conception. You can see how the themes of the exodus have inspired various American leaders. From the founding fathers, to abolitionists, and civil rights leaders in the last century. American abolitionist, former slave and “conductor” on the Underground Railroad, Harriet Tubman was known to many as “Mother Moses.” She used spirituals such as “Go Down Moses” to signal slaves that she was in the area to help those who wanted to escape. America is the “promised land” my family traveled to from the atrocities of the Islamic Republic of Iran and an eight-year Iran-Iraq war that senselessly destroyed everything for nothing.

So the exodus story lies at the heart of who we are as people. We have all been a stranger in a strange land. Misunderstood, lost and in search of a home where we can be free to be ourselves, without punishment and perdition. The 3,000 year old story of seeking freedom reverberates in the spirit of many nations, and in the heart of every human being. It echos the dream of leaving subjugation to find freedom. Rebelling against tyrants to obtain the power to act, speak, or think without restraint.

We may not have the solutions to these issues today, but we can talk about them, at our dinner tables and elsewhere. Stand up against modern-day pharaohs, with our disapproval. I hosted a Passover seder at my NYC apartment this year. I had the luxury of stressing over the menu, not enough folding chairs, and if the brisket would be ready before sundown. But I grew up in Iran and I know from generations of discrimination and difficulty, how many others are spending this holiday across the globe – life challenges far bigger than the timeliness and contents of a meal.

This year Nowruz, Passover, Easter and Ramadan all coincided. The universal themes of all of these holidays are the same: renewal, faith, freedom, sacrifice, charity and community.

Just as in the Jewish tradition, all of these holidays are about coming together and meeting adversity with optimism and generosity. The similarities in the human quest for meaning are not a coincidence. The observers and rituals may be different, but the common denominator is a festive meal to cement our values of humanity and hope. With these shared values, we can all come together and learn from one another. It is an opportunity to celebrate kindness and foster respect. Of course symbolic foods play a role in all of our celebrations as we break bread, break barriers and build bridges.

The shared meal is an act of love. No matter what your style, customs or origin story, when we gather to enjoy a meal, we are unified in engaging in a tradition as old as humanity — one which transcends national borders and cultural divides.

Wishing for Freedom and joy wherever a human heart beats, with hopes that good people all over the world have the opportunity to gather with their loved ones, just as we did this week.

Can I get a hallelujah?

“Not Christian or Jew or Muslim, not Hindu, Buddhist, Sufi, or Zen.
Not any religion or cultural system. I am not from the east or the west, not out of the ocean or up from the ground, not natural or ethereal, not composed of elements at all.
I do not exist, am not an entity in this world or the next, did not descend from Adam and Eve or any origin story.
My place is the placeless, a trace of the traceless. Neither body or soul.
I belong to the beloved, have seen the two worlds as one and that one call to and know, first, last, outer, inner,
only that breath breathing human being.” ~Rumi

~ Musical Inspiration ~

Louis Armstrong, Go Down Moses.

American abolitionist, former slave and “conductor” on the Underground Railroad, Harriet Tubman (known to many as “Mother Moses”) used spirituals such as “Go Down Moses” to signal slaves that she was in the area, and would help any who wanted to escape.

Leonard Cohen, Hallelujah

Classic Roast Chicken

Classic Roast Chicken

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Fall is fully upon us and with that comes a desire for warming roasts and slow cooked hearty dishes. The days are shorter, temperatures cooler, and we crave comfort. The truth is chicken roasted in the oven, in the endless iterations it can be prepared, is good all year round. It’s a dish synonymous with home cooking and perhaps the one dish I’ve share most with loved ones. From family feasts to fabulous fetes with friends, a golden roasted bird is always a win. Either prepared simply or adorned with vegetables and aromatics.

All you need is chicken, olive oil, salt and pepper. You can play with many different combinations to utilize the transformative power of things cooked in natural chicken fat. Add lemon, herbs and a trio of onions, carrots and celery for a classic option. Garlic is always a good idea, so are woodsy herbs like rosemary and thyme. Green peas add a touch of sweetness. Leeks are lovely, paired with potatoes and lots of black pepper. Potatoes cooked in chicken fat are mouthwateringly tasty.

Stuffing the chicken with rice has a wonderful homey vibe- it adds slightly to cooking time but greatly to satisfaction. Not to mention it can be a great alternative to a more labor-intensive Thanksgiving Turkey. Another delightful flavor combination, chicken baked with scallions, ginger, lemon and white wine. And of course there are a myriad of spices that can makes a chicken dinner exciting- paprika, white pepper and herbs de Provence to name just a few.

Holiday Entertaining Made Simple – Chicken Roasted w/ Rosemary, Lemon, Wine, Mushrooms, Ginger & Scallion

For the more casual renditions, I serve the chicken with either rice or, thick toasty bread, spread with a generous amount of sweet and creamy garlic- roasted whole (see preparation below). Briny Persian pickles are a must. A nice green salad too- maybe some radishes and you have a perfect meal. If you’re going the whole roasted garlic route, it cooks in the oven simultaneously as the chicken and becomes a sweet savory garlic cream to slather on the bread or the chicken.

Ingredients

1 (3-4 pound) whole chicken
3 tablespoons extra-virgin olive oil
1 whole heads of garlic, plus 3 more cloves, thinly sliced
2 medium carrots, chopped into 2 inch pieces
2 stalks celery, chopped into 2 inch pieces
1 medium yellow onions, roughly sliced into 6-8 pieces
1 lemon
4-5 sprigs rosemary
5-6 sprigs thyme
Salt and freshly ground black pepper

Preparation

Roasted Chicken

  1. Heat the oven to 400 degrees.
  2. If using a cast iron skillet (recommended) place the skillet in the hot oven to heat up while you prepare.
  3. Pat the chicken dry and season well with salt and pepper, both inside and out.
  4. Place chicken breast-side up in a cast-iron or ovenproof skillet and stuff the cavity with the lemon, 3 garlic cloves, and half of the rosemary and thyme.
  5. Place carrots, celery, onion and remaining herbs around the chicken, drizzle with 1 tablespoon olive oil, season with salt and pepper.
  6. Rub the top of the chicken with another tablespoon of olive oil, using your fingers to cover breasts, legs and wings- this helps achieve golden brown skin.
  7. Roast the chicken in the oven, basting every 20 minutes or so, for approximately one hour until golden brown and the dark meat registers 165 degrees on an instant thermometer. Half way through, mix the vegetables with any juices that accumulated in the skillet.
  8. Remove the skillet from the oven and baste on additional time.
  9. Allow the chicken to rest for 10 minutes before carving and serving.

Roasted Garlic

  1. Heat oven to 400 degrees
  2. Remove the paper outer layers of the garlic bulb, leaving the skin intact on the cloves.
  3. Using a sharp knife, cut 1/4 to 1/2 inch from the top of the clove, exposing the tops of the individual garlic cloves.
  4. Place the garlic cut side up in a piece of aluminum foil big enough to wrap around the entire garlic.
  5. Drizzle about 1 tablespoon of olive oil on top of the exposed garlic, rubbing the oil in with your hands.
  6. Close the aluminum foil around the garlic creating a pouch the garlic will cook in.
  7. Roast for 30-40 minutes until soft, sweet and golden.
  8. Simply squeeze the soft cloves out of their shells or use a fork to easily remove and enjoy.

    Note~
    These creamy roasted garlic cloves don’t have the pungency of raw garlic and take on a lovely sweetness.

    You can rub them on bread, use for sandwiches or incorporate it in soups and pastas for fantastic added flavor!
Garlicky Green Beans with Crunchy Almonds

Garlicky Green Beans with Crunchy Almonds

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Perhaps one of the simplest recipes on my Thanksgiving menu, this tasty vegetarian side dish is on rotation when I need something light to complement more decadent dishes. Bright blanched beans, highlighted by garlicky and crunchy golden almonds.

You quickly sauté chopped garlic in olive oil, infusing the olive oil with heavenly garlic aroma. Then add the chopped almonds, roast for a few minutes until golden, then pour the entire mixture over the blanched beans. Voila! A few ingredients, awesome flavor and a much lighter way to enjoy green beans for Thanksgiving, or any meal at all.

These beans are also a wonderful compliment to a classic roasted chicken or salmon for easy dinners.

Ingredients

3 tablespoons extra-virgin olive oil
3-4 garlic cloves, minced
1/2 – 3/4 cup roasted almonds, roughly chopped
1 ½ – 2 pounds green beans, trimmed
Flakey sea salt

Preparation

Bring a large pot of salted water to a boil, on the side fill a large bowl with ice water.
Boil beans until for 3-4 minutes until tender but still crisp and bright green, careful to avoid overcooking.
Immediately after plunge beans into ice water to stop cooking further.
Immediately after the beans have cooled, remove from the ice bath and drain in a colander.

While beans drain, heat olive oil over medium heat in a large skillet.
Add garlic and stir quickly to avoid burning, until fragrant for about 30 seconds – infusing the olive oil with the garlic.
Add almonds to garlic-oil mixture and cook for a few minutes until evenly coated.
Plate the beans in serving platter, then pour olive oil-garlic-almond mixture over the beans.
Season with flakey sea salt and serve immediately.

Note~ For a nut free alternative, you can skip the nuts and simply dress the beans with the garlic infused olive oil and a splash of fresh lemon juice.


Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

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Thanksgiving — my favorite holiday — is around the corner and I can’t wait to start preparing warming fall flavors to celebrate with friends and family.

I’ve been cooking a thanksgiving meal for my people for 15 years, and it brings me much joy every time. I wrote about the joy and thrill of this holiday here . I look forward to building on that and creating new memories each year. Whether cooking for 25 people or 5 people, I’m simply thankful for the privilege to indulge.

My favorite way to begin the holiday meal is with this decadent and relatively healthy butternut squash soup. The key to the depth of flavor is roasting the vegetables. I often serve this as an appetizer while the mains roast and sizzle away and everyone is gathered in the kitchen enjoying wine, light appetizers, and each other’s company.

In Farsi, butternut squash is called lazy pumpkin (kadoo tanbal), which is hilarious. Butter-nut is the perfect name for this tender, sweet and nutty gourd. I simply roast the squash along with red bell peppers, onion and garlic in the oven, then blend everything together with a bit of broth and a touch of cream for a luscious end result. You can skip the cream for a dairy-free option. I serve it with toasty bread and a garnish of thyme. It’s delicious and warming – A foreshadowing to the rest of an amazing meal to come.

Ingredients:
2-3 medium butternut squash, sliced in half and seeds removed
3 medium white onions, quartered
2 red bell peppers, cut in half and seeds removed
4-6 cloves garlic (adjust to taste)
1/2 cup olive oil, add more if needed
3-4 cups vegetable stock or water, as needed
1 teaspoon salt, adjust to taste
Freshly ground black pepper, to taste
Fresh lemon juice to taste
1/4 cup cream (optional)
4-6 spring of Thyme for garnish (optional)

Preparation

  1. Preheat oven to 375°F and line a rimmed baking sheet with parchment pape
  2. Slice squash in half, remove seeds, leaving skin on- it will be easier to remove once roasted.
  3. Place squash, skin side down along with onions, bell peppers, and garlic on two baking sheets. Generously coat the vegetables with olive oil, season with salt and pepper.
  4. Bake for about 40 minutes or until squash is golden brown.
  5. Roughly half way through, remove the garlic from the oven to avoid burning.
  6. Let the vegetables cool, then use a spoon to remove flesh of the squash from its skin.
  7. Working in batches, place roasted vegetables and stock in a blender or food processor and purée until smooth. Note- Be careful not to fill the blender to the top with hot vegetables as it will erupt. Leave roughly ¼ of the blender empty.
  8. Continue blending in batches, adding all the purred portions to a large pot. Then adjust the thickness of the soup by adding more stock or water until you get the desired consistency. Alternatively you can use an immersion blender in a pot.
  9. Add enough liquid to thin out the soup to your desired consistency.
  10. Taste and season with salt and pepper, if needed, and a squeeze of lemon for balance, if desired.
  11. If using, add the cream to the pot and stir until fully incorporated into the soup.

The soup will be naturally creamy at this point — the cream adds yet another level of indulgence and more luxurious, velvety texture to the mix

Serve with homemade crostini:
Cut sourdough or baguette of choice into  ½ inch thick slices. Drizzle bread with olive oil and season lightly with salt, pepper and dried oregano. Toast in the oven at 325 for 10 -15 minutes, or until golden brown.

Braised Brisket

Braised Brisket

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The holidays are around the corner and although this year may be different than the rest- those of us who are fortunate enough- can still take solace in cooking a delicious meal. I’m grateful to be one with that privilege to indulge. According to the Oxford dictionary, “indulge” means to “allow oneself to enjoy the pleasure of.” I find pleasure in the simple things. Especially in a recipe which allows flavors to develop with the assistance of time.

Classic brisket is one of those simple pleasures. You sear the meat. Remove it. Add veggies and aromatics. Add meat back to the pot along with your braising liquid, then let time and heat do the work. The end result is tender, deeply flavored beef which takes its character from whatever you add to the pot. Magic!

This recipe is wonderful to cook for a small gathering, it serves about around 6, with a bit of leftovers for sandwiches the next day to boot. You cans add another piece of brisket to feed a larger group. Just add enough liquid to submerge all the meat while cooking.

~Tip – Try to find second cut brisket — It has slightly more fat marbling than the lean first cut variety and results in more flavor and tenderness.

Ingredients:

1 (5-7 pound) beef brisket, preferably second cut
3 tablespoons extra-virgin olive oil, divided
10-12 garlic cloves, smashed or an entire head of garlic with the top cut off
2 medium onions, sliced
3 medium carrots, cut into 3-inch pieces
3 celery stalks, cut into 3-inch pieces
6-8 sprigs fresh thyme
2-3 sprigs fresh rosemary
2 whole bay leaves
2 tablespoons tomato paste
5-6 cups beef stock (or chicken stock or water)

Directions:

  1. Preheat oven to 350 degrees F and adjust a rack to the lower third of the oven.
  2. Let meat stand at room temperature for 30 minutes before cooking. Pat dry with paper towels. Season generously on both sides with salt and pepper.
  3. Heat 2 tablespoons of the oil over medium-high heat in a large ovenproof enameled cast-iron pot or other heavy pot with a lid. Add brisket and sear, without moving, until golden walnut colored crusty brown areas appear, about 5 minutes per side. Transfer to a plate and set aside.
  4. Add the remaining 1 tablespoon of oil, garlic, onions, carrots, celery, thyme, rosemary and bay leaves to the pot. Sauté for approximately 5 minutes until unions have softened but not caramelized.
  5. Stir in tomato paste and cook for 2 more minutes.
  6. Add stock and bring to a gentle simmer, scraping up any brown bits stuck to the bottom of the pan with a wooden spoon.
  7. Place the brisket back in the pot, cover and place in the oven.
  8. After 3 hours, remove the lid from the pot and continue cooking uncovered so some of the liquid can evaporate and sauce can thicken. Continue braising for about 1 hour more, or until the brisket is fork tender. If the sauce starts to get too thick before the meat is tender, cover the pot again.
  9. Remove from oven and transfer meat to a cutting board; cover loosely with aluminum foil and let rest 15- 20 minutes before slicing against the grain into thick slices. Arrange sliced meat on a serving platter.
  10. Discard rosemary, thyme and bay leaves from the sauce. Using a slotted spoon, remove vegetables and arrange around the brisket. Spoon desired amount of pan juices over the brisket and serve.
Around the Table in 365 Days

Around the Table in 365 Days

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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 Hanukkah from Basil & Roses!

Happy Hanukkah from Basil & Roses!

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Ah, ’tis the season for celebrations and merriment. I love this time of year. No matter which holiday you celebrate, which customs and folklore you subscribe to, and regardless of which heritage and ritual is the wellspring of your origin story; the themes of gratitude, gathering, tradition, family and love are universal.

I especially love being invited to friend’s homes with different cultural and religious backgrounds and learning about new customs, legends and wisdom. And of course, I love to share mine with you.

The Hanukkah story is the story of an oppressed people triumphing over the tyrants who sought to take away their freedom. It is the story of light triumphing over darkness, of a people overcoming seemingly impossible odds. That’s beautiful. Later this month we will celebrate the Persian holiday of “Shabeh Yalda” which carries a similar theme of light overcoming darkness. Yalda , the first day of Winter (Winter solstice), marks the longest night of the year. From there, the days start getting longer, so, culturally it represents the symbolic victory of light over darkness.  The symbolism is incredible! And  what better way to celebrate than with a festive meal! Below are some of our favorite recipes to inspire your Hannukkah menu and beyond.

“Nothing can dim the light that shines from within,” said Maya Angelou.

Wishing you all light and love today, this holiday season and always!

Homemade Falafel with Herb Tahini Sauce and Shirazi Salad

Beer + Basil Braised Brisket

Green Garden Herb Basmati Rice with Basil, Mint, Chive + Rosemary (and an unexpected virtual trip home)

Skillet Chicken Thighs With Shallot, Lemon & Herbs

Persian Stuffed Peppers (Dolmeh)

Persian Cucumber Salad with Red Onion & Thai Basil

Roasted Cauliflower with Schug & A Quick Trip Around the World

Happy Thanksgiving from Basil & Roses!

Happy Thanksgiving from Basil & Roses!

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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)

 

 

 

 

Thank you, Mom.

Thank you, Mom.

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Last week we celebrated Mother’s day. We were busy adoring my amazing mother and opening the garden for the season, so I’m finally getting to a proper blog post on the topic today. First and foremost, a belated Happy Mother’s Day from Basil & Roses! You inspired us, motivate us, bring us love and teach us to be better. In addition to my own queen mother, I am surrounded by friends and family members who have embarked on the journey of motherhood in the past few years. I am also fortunate to have many aunts, whose passion, selfless dedication and love for their family is beyond admirable, amazing and astonishing. These incredible women are my sources of inspiration, every day.

Rumi says “We are born of love; love is our mother.” Indeed, love is my mother.  I am fortunate to have such a remarkably strong and perennial source of positivity as my Mamam. She is an incandescent source of light and I learn from her every day. “To describe my mother would be to write about a hurricane in its perfect power.” wrote Maya Angelou. I don’t think I can ever capture the power of her presence in our lives in words, but I can express my gratitude.

I wrote about my mother’s amazing-ness in this post on Mama’s Mexican fiesta. Here you’ll find a colorful menu reflecting her effervescent personality. Tequila-lime fish tacos, honey-cumin cabbage slaw, mango salsa, gorgeous guacamole and much more! I hope it inspires you to create a festive meal of your own. For Mother’s day, or any other day on which you want to celebrate the purest form of love and the wondrous women who create it for us.

“The mother is everything – she is our consolation in sorrow, our hope in misery, and our strength in weakness. She is the source of love, mercy, sympathy, and forgiveness.” -Khalil Gibran

Breaking Bread, Breaking Barriers, Building Bridges

Breaking Bread, Breaking Barriers, Building Bridges

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“Not what we have But what we enjoy, constitutes our abundance,” said Epicurus.
 
After celebrating a tradition-rich Nowouz which is the Persian New Year marked by the first day of spring, my family celebrated Passover. Over the same weekend some celebrated Easter, some seezdah-bedar, some weekly Sunday suppers- and many other traditions continued around the word. Though the observers and rituals may have been different, the common denominator was a festive meal.
 

At Basil & Roses we call it “Breaking Bread together In Style.” But no matter what your style, customs or origin story- when we gather to enjoy a meal, we are unified in engaging in a tradition as old as humanity—one which transcends national borders and cultural divides.  I wrote about the magic of gathering around the fire, and how we gather around the hearth and our tables to pay homage to the gift of generosity we’ve received in our lifetime. Today, I am wondering, how to expand that circle further.

As I reflect on my own experiences, I realize what a privilege it was to grow up in a home with many gatherings. My parents were extraordinary hosts who believed in the art of bringing people together and creating memories.  Indeed much bread has been broken under the roof of their loving home.

Today, the long dining table in my family home has a magical aura about it. It is as if, the collective energy of the all the people who have shared a meal around this table has penetrated the wooden top, permeates the room and gives back a little bit of that joy to every newcomer. That energy gives the dining room the fragrance of light happiness, gently perfumed by the memory of the scent of the 68,000 estimated onions chopped in its adjacent kitchen over the past twenty two years.

It is that magic which I want to spread with this essay and with my cooking. It is undoubtedly special to share a meal with those dear to us. Wouldn’t be nice if we extended that offer to others we have the opportunity to get to know better? I’m not suggesting inviting strangers off the street into our homes, but maybe we can expand our reach and open our tables to those we don’t know as well. To those with different political points of view, different religious beliefs, different lifestyles. Though not an easy task, perhaps while we’re breaking bread together, we can learn to listen to each other, break barriers and build bridges to ultimately learn from one another.

Our society seems more segmented than ever today. But when we break bread together, somehow we are equal. Through the ingredients of the meal, we share a common connection to the the earth and sun which worked to create sustenance for us. There are organizations all over the US doing great work with their own “breaking bread, breaking barriers” projects supporting refugee communities. Community meals are sponsored by Churches, Mosques and Synagogues everywhere. Community restaurants like Soul Kitchen in NJ, are offering locally sourced ingredients along with dignity for those in need.

“The shared meal elevates eating from a mechanical process of fueling the body to a ritual of family and community, from the mere animal biology to an act of culture.” says Michael Pollan.

Eating delicious food is an indulgence. But there can also be great satisfaction with sharing your food with others.  Whether you break bread with two people or your entire community, try reaching out. You may be surprised how many people are interested in your traditions. Consider the potential of the connections you can create with this small effort. We live in a world in which there are 7,000 estimated languages spoken, but there is one that is universal and that is food! Let’s start the dialogue… or simply, invite those neighbors which we never got to know, over for dinner one night next week.

“In the shade of the lemon grove I break off a hunch of bread, sprinkle it with the delicious fruity olive oil, empty my glass of sour white Capri wine; and remember that Norman Douglas once wrote that whoever has helped us to a larger understanding is entitled to our gratitude for all time.” A beautiful quote from Elizabeth David- a soulful food visionary of the 1950’s.

What is the moral of the story here?

Eat well and eat together.

Below I share with you photos of the gorgeous dishes our generous hosts prepared for us this past Passover. Once again, I was grateful for meeting new faces at these tables, and the indulgences inspired but family, tradition and love.

Hope to see you at a table soon and break break together in style!