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On Seeking Home & Freedom

On Seeking Home & Freedom

“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

The Perfect Burger Recipe

The Perfect Burger Recipe

For years I hosted a big Memorial Day BBQ for our friends and family. The menu was simple but the flavors were big. So was the guest list. The menu featured classics like burgers, hot dogs, grilled chicken and veggies, along with lots of side salads and condiments like homemade pickles.

The star of the show, a classic American Hamburger. Over times I learned to perfect what friends light-heartedly call “The Naz Burger”. It’s simple to make and a crowd pleaser. I may pride myself on the hundreds I’ve made over the years, but the truth is anyone can make a great burger if you use good quality meat and keep the seasoning minimal. My not-so-secret-anymore secret recipe is beef, Worcestershire sauce, salt and pepper. That’s it. Four ingredients to bliss. 

In my opinion, a charcoal grill is best. Of course you can make burgers on any grill or even on an indoor skillet, but to capture the true essence of a good old American cookout, a perfect smokey grilled burger is the ticket.

Tips~

  • For maximum flavor, ideally you want meat that is composed of at least 20 percent fat.
  • Keep meat in the fridge until ready, cooking burgers cold keeps bits of fat solid, resulting in great flavor.
  • Make evenly shaped patties, ensuring one side is not thicker than the other for even cooking.
  • Creating an indentation in the center of the patty prior to cooking helps prevent bulging once on the grill. 
  • No matter what you’ve seen on TV, resist the urge to press down on the burgers with a spatula, this only spews juices on the fire, causing the burger to dry out and the flames to flare up, charring the meat. If burger is cooking too quickly, simply move to a colder side of the grill.

Ingredients
3 pounds ground chuck beef, 20% fat
3 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1 1/2 teaspoons ground black pepper
6 Brioche or regular hamburger buns

Preparation

  • Start a charcoal fire or turn on your gas grill to medium-high.
  • In a large bowel, combine Worcestershire sauce, salt and pepper with meat, gently mixing all ingredients by hand. Careful not to overwork the meat.
  • Form the patties into approximate 4″-diameter, 3/4″-thick burgers, simultaneously pressing the top and the side to ensure they are not too loose. Continue rotating and cupping the meat until you’ve formed a  patty.
  • Using your thumb make small indentation in the center of the burger without going all the way through (patties will resemble donuts).
  • Place burgers on the hot grill and cook, without moving for about 3-4 minutes. Use a spatula to turn the hamburger over and cook for another 3-4 minutes for medium.
  • Remove the burgers from the grill and rest them for a few minutes while you toast the buns.
  • Top the burgers with whichever condiments and toppings that you enjoy. 

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Braised Brisket

Braised Brisket

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

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!

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 Independence Day!

Happy Independence Day!


Happy 4th of July from Basil & Roses! Hopefully you’re having a wonderful holiday, taking a moment to learn about our history (here’s a reading of the Declaration of Independence), and if you’re lucky like me, enjoying a nice hot summer day with friends & family.

And of course what would a summer holiday be without gathering around the fire for the great American pastime of BBQ!

We love to grill around here and what better than a juicy and delicious burger topped with homemade pickled onions? Nothing complicated. In fact, the secret to incredible burgers is shockingly simple! It all hinges on one single secret ingredient… Worcestershire sauce!

Good beef, salt, pepper, and the delicious umami flavor of Worcestershire sauce, which marries beautifully with meat. That’s it!

Homemade pickled onions are just as simple, but add a real nice tang and contrast the natural fats of the beef.

Happy grilling, friends!

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 food 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 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 apparently a national day and anthem). 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!