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

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

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“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

  1. 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.

  2. 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.
  3. 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.

Cauliflower “Parmesan”

Cauliflower “Parmesan”

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Oh glorious cauliflower, how we love you so. A blank canvas which you can do so much with- from roasting, to sauteing, to ricing and beyond. Because of the relatively mild flavor, cauliflower works nicely with vibrant flavors like lemon, caper and herbs, as in our favorite Chimichurri sauce or our golden roasted recipe with a tangy tahini sauce.

On any given week, roasted cauliflower is on the dinner menu as a side dish in our home. But this humble vegetable can be the star, especially all dressed up in spicy tomato sauce and bubbly, melty cheese.

One of my personal favorite recipes, I present to you the Basil & Roses Beautiful Cauliflower Parmesan! It’s our healthy take on an eggplant or chicken Parm. Flavorful and satisfying with a lovely presentation for a feast for your eyes.

The presentation of this dish is simple but stunningly beautiful. Pair with a lovely Italian red wine like a Chianti Classico or Montepulciano and enjoy with someone special- or just make it for your own fabulous self and relish in the simple elegance of perfectly paired ingredients.

Ingredients:
1 whole head cauliflower
1 1/2 cups of your favorite tomato sauce ( I like Dave’s Gourmet Spicy Heirloom)
2-3 tablespoons Olive Oil
1 cup shredded Mozzarella Cheese
1/4  cup grated Parmesan cheese
1-2 teaspoons dried oregano
1/2 teaspoon dried garlic powder
1-2 teaspoons red pepper flakes (adjust to taste)
Kosher salt + pepper to taste

Directions:
Preheat oven to 425°.
Carefully cut cauliflower into 3 thick pieces, holding carefully so florets don’t crumble.
Lay flat on cookie sheet and drizzle with olive oil.
Sprinkle with salt, pepper, red pepper flakes, oregano and garlic powder.
Roast for about 30 minutes or until slightly golden.
Remove from oven.
Sprinkle a thin layer of Mozzarella cheese.
Generously cover with Marinara sauce.
Sprinkle with a pinch more dried oregano.
Sprinkle remaining shredded Mozzarella cheese on top of sauce.
Place back in the over until cheese melts and is nice and bubbly.
Remove from oven, serve with grated Parmesan cheese and freshly gated black pepper.

Nani’s Decadent But Healthy Butternut Squash Soup

Nani’s Decadent But Healthy Butternut Squash Soup

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Pumpkins are in season now and there is no fall flavor I like more than butternut squash. In Farsi they are called lazy pumpkin (kadoo tanbal), which I think is hilarious. Butternut is the perfect name for this tender, sweet and nutty flavor. I simply roast it in the oven with olive oil, salt and pepper. That’s it and it’s divine! With this recipe, I take the indulgence one step further to make a rich and savory soup.

The key to the amazing flavor is roasting the squash with garlic, onion and a red bell pepper, then blending all together for a smooth and creamy texture. The result is a complex, rich and silky soup with substance. I made it for Thanksgiving last year and it was a huge hit. It is naturally back on the menu again this year. Try it for your Thanksgiving celebration or all winter long- I promise you won’t be disappointed.
Note- I serve the soup with homemade crostini and a garnish of fresh thyme.
For the corstini, simply sprinkle the bread of your choice with salt, pepper and dried oregano. Drizzle with olive oil and toast in the oven for about 10-15 minutes, or until golden brown and crispy.

Recipes serves around 6-8 people, double or triple ingredients for a crowd pleaser- I sure will be this upcoming holiday.

Ingredients:
3 large butternut squash, sliced in half and seeds removed.
3 large white onions, quartered
2 red bell peppers, cut in half and seeds removed
4 cloves garlic (adjust to taste)
1/2 cup olive oil, add more if needed.
Salt and pepper
A squeeze of lemon

Directions:
Prep vegetables.
Slice squash in half, remove seeds, but leave skin on- it will be easier to remove once roasted.
Place vegetables on baking sheets- you’ll need 2.
Generously toss and coat with olive oil, season with salt + pepper.
Bake in 350 degree oven for approximately 40 minutes or until golden brown.
Roughly half way through, remove the garlic from the oven to avoid burning.
Once golden, let cool and remove flesh of squash separating from skin with a spoon.
Place all ingredients in a blender or food processor and blend until smooth.
Taste your magical mixture and give it a small squeeze of lemon for balance.
Salt and pepper if needed.
If consistency is too thick, add a small amount of water or olive oil for desired consistency.

The soup is amazing and rich up until this point. If you want to turn the dial on the indulgence factor, add a touch of cream or half and half while blending. But remember, it’s perfectly delicious and decadent if you keep it dairy-free.

The first harvest of butternut squash in Malekan Gardens!
Chickpea & Cauliflower Coconut Curry

Chickpea & Cauliflower Coconut Curry

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My latest curry craving almost had me ordering take out, but why do that when you can make fabulous vegetable curry in a snap at home? It is a great go-to dish when you want to impress someone, feed a crowd or just craving curry goodness.

Warning, this is a crazy addictive coconut curry! You can substitute vegetables and  proteins to your liking, but this combo is literally awesome sauce.

What is the magic ingredient? Store-bought curry paste. Most varieties have ingredients which you can only find at Asian Markets. Since most of us don’t have lemongrass, kaffir lime, and galangal laying around, this is a great way to achieve authentic flavors.

This recipe is healthy with the added indulgence of a creamy coconut sauce. The miracle of this decadence is that it is vegan and dairy free, despite its richness. It is one of my absolute favorite dishes to eat and just one of those perfect recipes that satisfies many a taste buds and preferences. 

It keeps well, so make a pot of it and you’ll have fabulous leftovers for a couple of lunches during the week.

Ingredients:
1 head cauliflower, cut into florets
3 1/2 cups cooked chickpeas
1 1/2 cups frozen peas
1  large or 2 medium red onions, thinly sliced
1 orange or red bell pepper, thinly sliced
3 scallions, thinly sliced
4 garlic cloves, chopped
2-3 tablespoons fresh ginger, minced
2 tablespoons olive oil
3 tablespoons red curry paste
1  14-ounce can whole fat coconut milk
3-4 teaspoons chili power (adjust to taste, but a kick is part of what makes this dish so darn addictive).
1 teaspoon ground corriander
1/2 teaspoon ground cardamon (optional)
1/2 cup fresh cilantro, chopped
1 lime
Salt + Pepper
Basmati or jasmine rice for serving (optional)

 

Directions:
In a large pot, heat olive oil on medium-high.
Add onions, sauté for one minute.
Add bell pepper, sauté for another 3 minutes until slightly tender.
Add garlic and ginger and sauté for 1 minute, making sure not to burn the garlic.
Add cauliflower and stir.
Now add the red curry paste, chili powder, coriander, cardamom and mix well.
Cook for another couple of minutes.
The kitchen will be smelling amazing at this point!
Add coconut milk and bring the veggies to a medium simmer.
Cover the pot and cook for another 10 minutes, allowing all the flavors to merge.
Once the cauliflower is tender, remove the lid and add chickpeas and peas.
Give the pot a nice squeeze of half the lime.
Taste your curry! It’ll be wonderful, I promise.
At this point add more lime if you like and season with salt and pepper.
If you prefer a “soupier” consistency, add 1/4 cup water or coconut water.
Give it one last stir and you’re ready to serve.

This curry is perfection with basmati or jasmine rice. But can also be perfectly enjoyed all by itself.

I served it over basmati rice (with the golden brown crunchy tahdig of course).
Garnish each serving with chopped cilantro and scallion and voila!

 

 

Muffin Tin Egg Frittatas

Muffin Tin Egg Frittatas

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These flavorful muffin tin frittatas are fun, easy to make and a good solution for quick make ahead breakfast. Make your weekdays easier by making a batch over the weekend. It’s also a great way to prepare eggs for a group.

There are countless filling options. I used tomato, basil, spinach & cheddar but you can incorporate your favorites. Note- this also a good way to utilize leftover salads and veggies. Get inspired by your favorite omelettes. Either way, the end result is simple & delicious!

Other combo ideas:
-Mushrooms, peppers, onions, cheddar
-Spinach, tomato, feta
-Asparagus and cheese
-Goat cheese, spinach and tomatoes
-Spinach and ricotta
-Chive, tomato and goat cheese
-Smoked mozzarella, sun-dried tomato, basil pesto
-Onion and mushroom
-Mushroom and sausage



Ingredients:
6 eggs
1 cup cherry tomatoes, cut in half
A handful of fresh basil, chopped
1/2 red bell pepper, chopped
1 cup spinach, chopped
1/2 cup shredded cheddar cheese (adjust to taste)
2 tablespoons milk or half and half (optional)
Cooking spray
Salt + Pepper to tastte

Directions:
Preheat the oven to 350 degrees.
Spray the muffin tin with cooking oil.
Divide veggies between greased muffin cups.
Crack eggs in a separate bowl and whisk until fluffy.
Add milk or cream and whisk until incorporated.
Season with salt + pepper.
Pour eggs over each cup and fill 3/4 of the way up.
Now add your cheese to individual cups if using.
Place muffin tin in the oven and bake until eggs are set, about 15-20 minutes.

 

Of course, you can never have enough egg recipes. For further inspiration check out our Scallion & Turmeric Mushroom Omelette , Elegant Egg Salad or Exquisite Hard Boiled Eggs

Pretty Pickled Onions

Pretty Pickled Onions

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Looking for a new condiment for the Ultimate Naz Burger.  I started experimenting with fun pickling ideas – these pickled onions have become a family favorite since.

We put them on everything. They work with countless dishes by adding a refreshing zing. Perfect on tacos, simple eggs, avocado toast, or to add a tangy crunch to salads and sandwiches. They also offer balanced flavor to anything rich or sweet such as caramelized roasted butternut squash, a creamy soup, or fresh avocados.

Pickled onions have been an indispensable ingredient in my kitchen for years. Not only do they turn into a gorgeous magenta jewel-toned color in the brine mixture, their crunchy tangy goodness adds new levels of delicious to the party.

They take about 10 minutes to make. Full instructions are below, but you basically slice onions and submerge in a bath of vinegar, water, sugar and salt. The ratio in this recipe is seeking the perfect balance but it’s a forgivable recipe which you can make your own by adjusting sweetness and acid levels or playing with different vinegars. Just know basic white vinegar is good enough.

This is a quick pickle recipe so it comes together “quickly.” Within about 20 minutes it will taste great. Even better overnight in the fridge. You can add aromatics like garlic, thyme and peppercorns if you like, but this simple, four-ingredient version will be just as great without the extras.

 

Ingredients-
1/2 cup white vinegar or apple cider vinegar or both
1/2 cup water
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 medium red onion, very thinly sliced

Optional Aromatics-
Small pinch of mustard seeds
Sliced garlic
Peppercorns
Fresh Thyme

Directions-
Slice onions as thinly as possible. A mandolin can be helpful but be careful if using.
Place onions in a clean, high-quality airtight glass jar.
If adding optional aromatics, add them to jar now. 

In a separate bowl combine vinegar, water, salt and sugar. Mix until dissolved.
Pour liquid over the onions in the jar and let sit at room temperature for approximately 30 minutes. Cover and chill.

Serve with your favorite dishes and enjoy!

Like the recipe? Feel free to share with us your rendition on our Basil and Roses Facebook page or @basilandroses on Instagram using the hashtag #PrettyPickledOnions 

 

Nani’s Vitamin Soup

Nani’s Vitamin Soup

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Fall has begun in New York and soup season is here! I love soup. It can be comforting, delicious and nutritious. And like many other popular dishes that exist in multiple cultures, soup has several origin stories. Among the most popular is the suggestion the word “soup” can be traced back to the sixth-century Latin word “suppa,” meaning a piece of bread eaten in broth. We’ll go with that.

There are endless creative ingredient combinations for a delicious soup. Here I share with you a recipe I made for my family last week when we all came down with a pesky cold. I call it Vitamin Soup! It’s rich tapestry of vegetables, herbs and spices is guaranteed to boost the immune system while providing a delicious and satisfying meal.

I strongly believe this is how we should take our vitamins. In my opinion, the health and wellness section of the supermarket is the produce section. The name vitamin soup is a fun play on words and it doesn’t just need to be limited to when we’re sick. A balanced and vegetable-rich diet complimented with healthy fats, savory spices and fresh herbs not only does a body good- but it is the best way to enjoy the fruit of the earth and maintain a healthy body, mind and spirit.

This is also a good way to use leftovers in the fridge. For example, I had a bit of rice and quinoa leftover that I just threw in there.

Customize with your favorite veggies + herbs and enjoy!

Ingredients:
3 large white onions, chopped
1 large eggplant, chopped
1 yellow squash, chopped
1 zucchini, chopped
4-5 cloves garlic, finely chopped
4-5 Roma tomatoes, chopped
1 large jalapeno, chopped (optional)
1 medium sized sprig of rosemary, chopped (adjust to taste)
4-5 sprigs of thyme, chopped (adjust to taste)
1 cup chopped cilantro
2-3 teaspoons red chili flakes (adjust to taste)
2 teaspoons ground turmeric
1-2 teaspoons dried oregano
1/4 cup olive oil
2 tablespoons tomato paste
6-8 cups chicken or vegetable broth (use water if you don’t have broth, just  add a bit more salt)
1/2 cup white wine
Juice of 1 lemon (adjust to taste)
Salt + Pepper

Directions:
Heat the olive oil on medium heat.
Sauté onions for 3-4 minutes until translucent.
Add garlic and sauté for another 2 minutes.
Add eggplant, zucchini and squash and saute until slightly golden.
Add wine and de-glaze bottom of pan with flavorful brown bits.
Add tomatoes, tomato paste, cilantro, rosemary, thyme & jalapeno and mix.
Add lemon juice, turmeric, chili flakes, dried oregano, salt & pepper and mix.
Once the vegetables have come together nicely, add broth or liquid and lower to a low simmer.
Taste the soup and adjust levels of heat and salt to taste.
Let cook for approximately 30-40 minutes for flavors to jive together. Add more liquid if needed.

Serve with a slice of toasted bread and enjoy!

Note- after serving dinner, I added white cannelini beans to the pot to sit for a new rendition to be enjoyed for lunch the next day.

 

 

Roasted Cauliflower with Tangy Tahini Sauce

Roasted Cauliflower with Tangy Tahini Sauce

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Cauliflower is a wonderful ingredient to cook with. This cruciferous vegetable has a mildly earthy and nutty flavor. It’s easy to cook, a nice source of vitamin C and quiet filling as vegetables go.

I try to incorporate vegetables in most meals, but once a week I like to highlight them in my Meatless Mondays. It is a simple way to not only diversify the week’s meals, but also experiment with whatever seasonal vegetables tickle your fancy at the moment.

The are many ways to cook with cauliflower. Simply roasting with olive oil, salt + pepper will result in a nice gold brown texture which enhances the nutty flavors. Combined with the sweetness from the caramelized onions and the tangy tahini sauce- you have yourself a flavor explosion made from a few simple ingredients.

Ingredients:
1 head of cauliflower, broken into small florets
1 medium red onion, roughly chopped
2-3 teaspoons red chili flakes (adjust to preference for spice level)
1-2 tablespoon of mint, lemon thyme or dried oregano (mint nicely compliments the tahini dressing)
3-4 tablespoons olive oil
salt + pepper

Directions:
Place cauliflower florets + onion in a baking sheet.
Add herbs, sprinkle with salt, pepper and red chili flakes, then drizzle with olive oil.
Using your hands, mix ingredients well until everything is evenly covered with oil.
Bake in a 375 degree oven for 25-35 minutes or until golden brown.

Serve over yellow lentils or your favorite greens- drizzle with tahini sauce and enjoy!

 

Check out this page  for the Tangy Tahini Sauce Recipe.

Exquisite Hard-boiled Eggs

Exquisite Hard-boiled Eggs

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I love eggs. It is one of the most versatile ingredients in the kitchen and I enjoy different ways of cooking it. From a humble omelette to a sumptuous souffle, the options of what you can make with eggs are infinite. Eggs are an excellent wellspring of nutrition in a single source: they provide proteins, antioxidants, fatty acids, amino acids, and vitamins and minerals.

Omelettes are great on weekends, like this savory Scallion and Mushroom Turmeric Omelette.                  On weekdays the classic hard boiled egg end up on salads for lunch, an express breakfast on busier days or perfect mid-afternoon snack with a pinch of flakey sea salt.

Ralph Waldo Emerson said “There is always a best way of doing everything, if it be to boil an egg.” I 100% agree with that statement. Here I share with you what I consider the best way to make hard-boiled eggs. It will be one the simplest and most satisfying dishes you make.

And since here at Basil and Roses we love flowers so much, we present our eggs shaped like one! It’s just beautiful and we think it will put a smile on your face.

The key to perfect hard-boiled eggs is to NOT boil them. You read correctly.

Directions:
Place eggs in water in a pot and cover with lid.
Make sure eggs are covered with at least 1 inch of water.
Bring water to boil.
As soon as water starts boiling, turn off the stove.
For a softer yolk, let sit for approximately 5 minutes.
Then run under cold water, peel and enjoy.
For the perfectly firm yolk, let sit for 10 minutes before running under cold water and peeling.
Sprinkle with sea salt and fresh black pepper.

To present like the beautiful flower above-
Cut 2 eggs in half, then cut the half into a quarter and arrange like a flower on the plate.

Plato said “Beauty of style and harmony and grace and good rhythm depend on simplicity.” This presentation and the incredible miracle that is the egg are two great examples of that notion.


Something salty compliments eggs well. Feta cheese is a great choice.
Here I served the eggs with a typical Persian breakfast of Feta, Tomato, herbs and pita (noon o  paneer o sabzi!)

Vibrant and Colorful Mango Salsa

Vibrant and Colorful Mango Salsa

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This colorful salsa is fun to make, fun to eat and a feast on the eyes! The gorgeous colors make the table festive and the sweet and sour flavors are explosive! Great on fish tacos or as a dip.

 

Ingredients:
4 large and ripe mango, chopped
1/2 of one jalapeno, chopped (remove veins/seeds for less heat)
1 red bell pepper, chopped
1 red onion, finely chopped
2/3 cup cilantro, chopped
3 tablespoons lime (adjust to taste)
3 tablespoons olive oil
Tortilla chips to scoop up all this flavor (I used these Tostitos Multigrain Scoops), they handle the chunky salsa well.
Salt + Pepper

Directions:
Combine cubed/chopped mango, red pepper, red onion and jalapeno.
Add cilantro, olive oil, lime juice, salt + pepper. Adjust to taste based on preference.
Fold gently to combine ingredients together.
Enjoy this savory, sweet and sour delight!