Winter – Page 2 – Basil & Roses

Pretty Pickled Onions

October 3, 2017 nmalekan@gmail.com Comments 1 comment

While looking for a new condiment for the Ultimate Naz Burger, I developed these pickled onions—they’ve become a family favorite.

We use them on everything. They add a refreshing zing to countless dishes, perfect on tacos, eggs, avocado toast, or for a tangy crunch in salads and sandwiches. They balance rich or sweet flavors, enhancing dishes like roasted butternut squash or creamy soups.

Pickled onions are indispensable in my kitchen. They turn a gorgeous magenta in the brine, and their crunchy, tangy goodness elevates any meal.

They’re quick and easy to make. Just slice onions thinly and submerge them in a mix of vinegar, water, sugar, and salt. This balanced recipe is forgiving—omit the sugar or experiment with different vinegars as you like.

This is a quick pickle recipe. They’ll taste great in about 20 minutes and even better overnight. You can add aromatics like garlic, thyme, or peppercorns, but this simple four-ingredient version is all you need.

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

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

Directions-
1. Combine vinegar, water, salt and sugar in a bowl and mix until dissolved. Set aside.

2. Slice onions as thinly as possible. A mandolin can be helpful but be careful if using. Then place onions in a clean, high-quality airtight glass jar. Add aromatics to the jar, if using.

3. Pour liquid over the onions in the jar and let sit at room temperature for approximately 20 minutes. Cover, refrigerate and enjoy for up to a week.

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

September 26, 2017 nmalekan@gmail.com Comments 0 Comment

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.

Beer + Basil Braised Brisket

December 12, 2016 nmalekan@gmail.com Comments 1 comment

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.

Ingredients:
4-5 lbs brisket with fat trimmed
3-4 teaspoon salt
2-3 teaspoon black pepper
4 tablespoons olive oil
3 medium yellow or white onions, chopped
2 cups chopped carrots
2 cups chopped celery
6 cloves garlic
2 bay leaves
2 tablespoon chopped rosemary
3 cups basil
4 roma tomatoes cut in quarters
3 tablespoons ketchup
Juice of 1 lemon
4 cups of Duvel golden ale beer (or your favorite beer)

Directions:
Heat oil to medium temperature.
I recommend using an enameled cast iron Dutch oven which enhances the cooking process by evenly distributing heat and locking in the optimal amount of moisture (I absolutely ❤️ my Le Creuset cast iron dutch ovens! This oval one is perfect for braising)

Pat dry the meat, then season both sides generously with salt + pepper.
Sear the meat for a 3-4 minutes on each side to brown. Transfer meat to a platter.
In the same oil (now deliciously flavored by the meat) add chopped onion, garlic, carrot and celery.
Saute for a 4-5 minutes until softened, making sure not to burn the garlic.
Place meat back in the pot.
Add tomatoes, basil, ketchup, lemon juice, bay leaves, rosemary and beer.
I used my favorite beer, Duvel Belgium Golden Ale .
Important note: Before adding, I pour myself a small glass of the beer to enjoy and toast to the magnificent meal we’ll have later!

Bring liquid to boil, then reduce temperature and simmer for about 5 minutes.
Cover pot and place in a a preheated over of 350 degrees.
Braise until meat is soft and tender- approximately 3-3/12 hours.
Once cooked, and the kitchen is filled with the amazing smells of deliciousness- set meat aside and let cool and rest. Don’t slice the meat right away. Resting allows the juices to redistribute into the meat for juicy and tender results.
Once rested, slice the meat across the grain to serve.

While resting, take 2-3 cups of the braising liquid and place in a saucepan.
The reduction will make a delicious gravy.
Reduce over med/hi heat for approximately 15 minutes until you have a thick consistency.
Season to taste.
Enjoy drizzled over the brisket!

Pour a nice glass of red wine and enjoy the beautiful meal with friends + family!