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Spicy Thai Basil Beef

Spicy Thai Basil Beef

For the one year anniversary of the blog, I wanted to create a new recipe which was festive, simple, colorful and fun. It was a celebration after all. Earlier that week, I had discovered the amazing flavor combination of Serrano chili and garlic while cooking dinner with my friend Anjali in Brooklyn. We made a classic Thai Basil Chicken (Pad Grapow) and I learned about the garlic/Serrano punch there.

That wonderful dinner in BK organically became the inspiration for the Basil & Roses anniversary recipe. We had lots of Basil and Rosé, toasted to a fun year of fabulous recipes and enjoyed a spicy meal followed by dancing and laughter. It was a good night.

This recipe uses Beef but you can use any protein you like- chicken or tofu work well. You can also adjust the heat level by either reducing the amount of chilies or removing seeds and veins from the peppers.

New Beginnings

New Beginnings

They say “The journey of a thousand miles begins with one step.” 365 days ago, I took my first step and became a food blogger. It is hard to believe I am writing about the one year anniversary of Basil & Roses!  And  what an incredible year it has been. First and foremost, thank you to all the beautiful people whom have supported me. Without your love and enthusiasmthis journey would not have been the same.

As I reflect on the last year, I’m inspired by the meals I’ve shared with loved ones and humbled by the lessons I learned along the way. To be honest, I dragged my feet launching this site. I had experience cooking, but had never built a website, nor fully understood what a web hosting service was. Despite working endlessly on content, the perfectionist within me kept hesitating. I couldn’t fathom a launch unless the website was the best you had ever seen– an unreasonable expectation. And, a mistake.

Luckily I’m surrounded with wise friends and a life Sherpa who provide endless encouragement. So, I set a final deadline and just did it. I launched, with imperfections and all. It was better to roll the dice and move forward, instead of procrastinating and finding excuses to not take a risk. That was one of my biggest lessons. Don’t wait for the conditions to be perfect to begin anything. It is the act of beginning that actually makes it all perfect.

George Bernard Shaw says “Life isn’t about finding yourself. Life is about creating yourself.” Basil and Roses is my platform of creation. It is through sharing my culinary journey with you that I have been able to grow, evolve and learn.

“Although this is only the beginning, and self-growth is a continuous, arduous process, for the first time in a long time I can say that I feel happy. Throughout my journey, I’ve learned that happiness is a kind of courage. Rumi says, “Let yourself be drawn by the stronger pull of that which you truly love.” Basil and Roses is my homage to cultivating that love.”

That is how I introduced myself to you one year ago. Those words mean as much today as they did then.

So join me and take a risk! Take many risks. Follow your passions, do everything you love. Throw fear out the door. Fall in love with basil. Dance without a care. Embrace what makes you smile and welcome new beginnings.

Or as Rumi tells us:

“Run from what’s comfortable. Forget safety. Live where you fear to live. Destroy your reputation. Be notorious. I have tried prudent planning long enough. From now on I’ll be mad.”

With love,
~ Notorious Naz

Attempting to conquer my fear of heights, Cadillac Mountain Acadia National Park Maine

 

And by the way,

In honor of a year of delicious meals, celebrations, and gatherings –  I’ll be sharing with you my favorite entertaining recipes. Whether hosting an intimate gathering or a large soiree, these dishes are excellent for any celebration in the true Basil & Roses spirit of Breaking Bread Together In Style!

We’ll start with my Spicy Thai Basil Beef. A simple stir fry served with fluffy rice. Make if for a cozy dinner for 4, or double/triple the recipe for a bigger dinner party with friends!

Make The Best Steak Of Your Life!

Make The Best Steak Of Your Life!

Hi Friends,

I’m excited to introduce the first video of our Basil and Roses YouTube Channel!

I team up with my cousin Kam to make the best steak of your life. Impressive doesn’t have to mean fancy. All you need is great ingredients and technique, fabulous company and wine doesn’t hurt either.

The recipe is below. Check us out and feel free to comment, share, try the recipe and give us feedback.
Happy cooking!

 

 

 

The Perfect Burger Recipe

The Perfect Burger Recipe

Every year my family hosts a big Memorial Day BBQ for our friends and family. On the menu are burgers, hot dogs, grilled chicken, veggies and lots of side salads and condiments. Over the years, I’ve learned to perfect what my friends call “The Naz Burger”.” It’s simple and delicious, and based on the feedback I’ve received on the 700+ burgers (that’s not a typo) I’ve made over the last decade, I think you’ll like them too!

You too can make a  great burger if you cover these basics:
-Good quality meat (I use beef)
-Minimal seasoning
-Properly made patties
-Not messing with the burgers too much
-Right cooking time
-Fun condiments (pickling recipes coming soon!)

 

The Fire Of Our Lives

The Fire Of Our Lives

There is something uniquely special about the appeal of fire, we love being around the warmth and glow it creates. There is something that draws us towards the bonfire and the hearth. I believe our memories- conscious or subconscious, personal or collective are a part of that draw. Most of us have treasured memories of people who have cooked for us- Mothers, Fathers, Grandparents, friends… We cherish these memories because they are a special reminder of the love and generosity we’ve received in our lifetime. We gather around the fire, and the hearth and our tables to pay homage to that gift. To quote Michael Pollan, “a good pot holds memories.

Tahran, Iran circa 1970

 

Most cultures have some form of grilling tradition which usually results in groups of people in the family or community gathering around a fire and sharing a meal together. Kebabs in the Middle East, Asado in Argentina, Tandoor in India, Churrasco in Brazil, Luau in Hawaii, Sausage Sizzle in Australia,  Gogigui in Korea, Hibachi in Japan, Chuanr and Char Siu in China, Sataay in Southeast Asia, Lechon in the Philippines, Braii in South Africa (for which there is a national day and anthem, which I learned about from Bon Appetite). And of course there is the classic American Backyard BBQ which many of us enjoyed this past Memorial Day Weekend.

 

Each of these traditions have their own unique style and flavor, but the common denominator is the communal aspect of the tradition. The lyrics in South Africa’s Braii anthem go “We stand united at the bonfire. We raise our glasses to the clear, blue sky, tell me your story and I’ll tell you mine.” Gathering around the grill is universal. When we don’t have an actual fire, we gather in our kitchens. Near the hearth, near the source of the fire, around those whom provide for us sustenance and satisfaction. One of my personal highlights of the year is that moment when I bring the turkey out of the oven on Thanksgiving day. Surrounded by friends and family who applaud and cheer as if I just invented bread! I love that moment and appreciate their gratitude. Everyone wants to take a picture with me and the turkey- which incidentally works out nicely, it gives our bird the right amount of time to rest.

As an avid cook, I may be biased on the importance of cooking and how it elevates our experience. Beyond my personal passion, there is an important evolutionary aspect of cooking that may be represented in the fires we gather around.

Cooking is what separates us from our evolutionary cousins, what made us civilized creatures. Learning to cook elevated humans from lone animal to more intelligent beings. Some neurologist believe the reason humans have bigger brains than gorillas is because we learned to cook. By using fire to cook our food, we spent less time foraging and less time chewing our food. This allowed us to get more energy out of our food, allowing our brains to grow. Although the human brain is 2% of our body mass, approximately 20% of what we consume fuels brain activity. The more calories we consumed, the more our brains grew.  With more time spent around the fire, we spend more time together and learned from one another.  This topic is artfully covered by the fantastic Michael Pollan in his book Cookednow a stunning docu-series on Netflix. A visually captivating, poignant and educational series.

“The discovery of fire and its use with cooking completely change our evolutionary curve, enabling us to shrink our guts and grow our brains…The cook fire tamed us and socialized us by giving us the institution of the meal.” -Michael Pollan

This history of us is fascinating. Cooking plays a role in how we came to be creatures which have the capacity to enjoy life. A transformation occurred when we stopped cooking for survival, and started cooking for pleasure. So raise a glass to friends and loved ones who cook for you and who’s kitchens you’ve gathered around. Not only are they the source of many of our best experiences, it may also be that without them we would be a lot less intelligent!

I love to grill and summer BBQ’s are a wonderful way to gather around the fire for “old times” sake.

This week I’ll share my favorite grilling recipes with you. From the now (somewhat) famous
“Naz Burger”, to fun marinades for grilled chicken and fresh summer veggie recipes.

Happy Summer, my fellow humans!

Beer + Basil Braised Brisket

Beer + Basil Braised Brisket

Brisket is one of my favorite dishes to cook for my family. It’s warming and satisfying and one of those meals that’s wonderful to share. As we bunker down for the cold days of winter in NY, it’s the perfect hearty meal for a family dinner or for entertaining during the holidays.

There are many flavor combinations you can use for the braising liquid and aromatics. In this recipe I combined beer an basil and it was fabulous!

Tonight’s menu also included Rosemary Sea-Salt Baked Potato Chips and a Cucumber-Onion Salad with Thai Basil. Meat and potatoes are always a good compliment and the lightness of the cucumber salad is a nice contrast to the richness of the meat and potatoes. The Thai bail echos the sweet basil from brisket and it all comes together nicely.

 

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