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Exquisite Hard-boiled Eggs

Exquisite Hard-boiled Eggs

I love eggs. It is one of the most versatile ingredients in the kitchen and I’ve enjoyed learning different ways of working with it. From a humble omelette to a sumptuous souffle, the options of what you can make with eggs are infinite. For those of us who are not vegan, eggs are an excellent wellspring of nutrition in a single source- eggs provide proteins, antioxidants, fatty acids, amino acids, and vitamins and minerals.

Omelettes are great on weekends, like this Scallion and Mushroom Turmeric Omelette we love.                  On weekdays the classic hard boiled egg is my go to for either topping a salad for lunch or an express breakfast on busier days.

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.


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!)

Tequila-Lime Baked Fish Tacos

Tequila-Lime Baked Fish Tacos

Fish tacos, how we love them so… truly one of my favorite things to eat. I enjoy indulging in crispy fried versions once in a while, but in general prefer a healthier baked or grilled version. With the immense flavor of this tequila-lime recipe nothing will be lost, promise! There is just something so gratifying about a good fish taco. All you need is a nice flaky fish, a zesty salsa with a kick, guacamole, a crunchy slaw and of course a nice amount of citrus and spice and everything nice!

My family loved this recipe and I hope you enjoy it too. With summer just beginning, this is the perfect dish to make for warm afternoons in the backyard served with a refreshing margarita!

¡Buen apetito!

Vibrant and Colorful Mango Salsa

Vibrant and Colorful Mango Salsa

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.

 

 

 

 

 

Azi’s Red Cabbage Slaw with Honey-Lime-Cumin Vinaigrette

Azi’s Red Cabbage Slaw with Honey-Lime-Cumin Vinaigrette

This was the first time I made this and it ended up being great. I love using red cabbage for it’s beautiful color, slightly bitter and peppery flavor and many health benefit- Vitamin C, A, K and dietary fiber to name a few. It adds a nice crunch to the otherwise soft textured fish taco and marinated in a honey-lime-cumin vinaigrette it became a great addition to our fiesta!

In case you’re wondering, it’s called “Azi’s Slaw” because my beautiful sister Azadeh was a big help in the recipe testing of this dish. She has always been a dream sous chef, putting up with my colorful antics in the kitchen… Thanks, Sis!

 

 

Persian Stuffed Peppers (Dolmeh)

Persian Stuffed Peppers (Dolmeh)

The term “Dolmeh” can be traced back thousands of years in the form of various stuffed vegetables and was popular all over ranging from the Middle East, to Central Asia, and surrounding areas. The vegetables stuffed could include tomato, pepper, onion, zucchini, and eggplant.  Stuffed grape and cabbage leaves were also part of this tradition and can be traced back even further in culinary history. One explanation for etymology of the word dolmeh is from the Turkish verbal noun  dolmak,  which means “to be stuffed.” Makes sense.

In the Persian Empire, references of dolmeh are traced back to the 17th century and the courts of the Shah (king). According to Wikipedia, Alī-Akbar Khan Āšpaz-bāšī,  chef to the court of Nāṣer-al-Dīn Shah, recorded dolmeh as a special category of Persian cuisine and gave recipes for stuffing grape leaves, cabbage leaves, cucumbers, eggplants, apples, and quinces.

My beloved late Grandmother made dolmeh combining green stuffed peppers and stuffed cabbage leaves in a large pot. She used tomato sauce and the end result was delicious! This is a picture of the dolmeh she made for us when my mom and I visited her in 2009. Those beautiful hands made many lovely dishes for us on that trip. And they all had the common ingredient of love incorporated. Many of my cooking inspirations are connected to that trip. Since my family immigrated from Iran when I was a child, this was the only time I cooked with her as an adult and I cherished every moment.

It seems the popularity and timelessness of this dish, is due to it’s simplicity. Stuff any vegetable with other vegetables, herbs and/or meat and you have a rich dish that satiates any palette.

I made my version of dolmeh for Nowruz (the Persian New Year) and they were a hit! The only dish with no leftovers and that says a lot for any meal in an Iranian home where abundance is the key ingredient to any feast.

It is a relatively easy recipe and quite healthy. You can make it meat-less by eliminating the ground turkey or chicken for a vegetarian option, nothing will be lost. The fresh herbs add such great flavor and aroma! Serve it up as a main or side dish and enjoy!

 

 

Tuscan Inspired Lemon-Rosemary Chicken with Cannellini Beans & Roasted Squash-Arugula Salad

Tuscan Inspired Lemon-Rosemary Chicken with Cannellini Beans & Roasted Squash-Arugula Salad

There’s something so fulfilling about roasted chicken and this sense of satisfaction is universal. The warm aromas that fill the kitchen while it cooks are comforting and feel like home. I love the different ways you can roast chicken with endless herbs and veggies- somehow lemon and rosemary end up on the rotation more often than others. There is something magical about how this combination marries with garlic and olive oil. You can develop deep flavors in this  simple recipe. The cannellini beans are creamy and filling and beautifully absorb the rosemary, garlic + lemon. The kitchen will smell divine too.

Once the salad is made, serve with chicken and a nice glass of white wine. If you’re inspired by the rustic Tuscan flavors, try a nice Vermentino. Tuscany is known mainly for it’s red wines but there are lovely whites as well from the coastal regions of Tuscany known as “La Costa Toscana!” Just the name is divine! (forgive me, I’m taking Italian lessons and I’m in love with the language). According to Zester Daily, “Vermentino should have an appealing sapidità, a difficult word to translate into English — “sapidity”. Essentially it should leave you wanting another taste, or indeed another glass.”                  No arm twisting required here…

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Lemon-Rosemary-Garlic Chicken with Cannellini Beans

 

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Roasted Squash-Arugula Salad

 

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Musical Inspiration:

Andrea Bocelli, Melodramma (Vivere Live in Tuscany)

 

Versatile Salmon, done 3 ways

Versatile Salmon, done 3 ways

Beyond being nutritious and tasty, salmon is also an incredibly versatile ingredient to work with. I only use wild caught salmon. Stay away from the farmed variety.  The diet the fish are fed are is bad for our bodies and pollute the water. They also have 1/10 of the omega-3 fatty acids which is one of the main reasons I like to have this nutritious protein in my diet.

Here I highlight a few simple but elegant ways to prepare this wonderful protein:

Smoked Salmon and Creme Fraiche Canapes with Fresh Dill

Sesame Crusted Salmon Fillet

Cold Salmon  Salad

I love to entertain often, but don’t always have time to prepare extravagant menus. The smoked salmon canapes with creme fraiche are easy to make yet quite elegant. Simply place small pieces of smoked salmon on a thin cracker of your choice or pumpernickel cocktail bread. Top with a dollop of creme fraiche and sprig of fresh dill and voila! These are a hit every time.

Smoked Salmon & Creme Fraiche Canapes with Fresh Dill

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Sesame Crusted Baked Salmon

This recipe is great for dinner any night of the week or on a large salmon fillet for entertaining.

 

 

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Cold Salmon Salad or Sandwich

What’s better than a fabulous dinner? A new fabulous lunch with the leftover.

I love cold salmon sandwiches or salmon topped on a bright and colorful salad.

You can choose any veggies you like in your salad.

Here I  mixed arugula and spinach with chopped tomatoes, raw cauliflower, red beats and chopped onion.

Toss with lemon juice + good olive oil, then top with leftover salmon.

An important final step: delight in a healthy, colorful, nutritious  and fabulous salad while you reflect on the beautiful food you’ve made and the people you’ve shared them with…

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