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Make The Best Steak Of Your Life!

Make The Best Steak Of Your Life!

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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 Menu
Pan Seared Ribeye Steak
Smashed Potatoes
Dijon Asparagus Salad

Ingredients:

For Steak
2 ribeye steaks (approx 1 lb each)
Sea salt + black pepper
2-3 sprigs fresh rosemary and thyme each
3 cloves garlic
2 tablespoons butter or olive oil

For Asparagus
2 bunches asparagus (about 25 spears)
2 tablespoon Dijon mustard
1 tablespoons rice vinegar
3-4 tablespoons olive oil
Salt + pepper to taste

For Potatoes
10-12 small red or yellow potatoes
1/2 teaspoon baking soda
3/4 – 1 cup grated Parmesan cheese (adjust to taste)
olive oil for drizzling

Directions:
Generously salt your ribeye steak on both sides.
Pepper is not required, but I use fresh ground pepper as well.
Put aside.

Prepare potatoes.
Add baking soda and salt to water in a pot, bring to boil.
Add potatoes to boiling water and cook for approximately 20 minutes (until soft enough that a fork goes through easily).

While the potatoes boil, prepare the asparagus.
Cut thicker fibrous bottoms of asparagus spears (approximately 1 inch).
Using a peeler, shave each stalk into “ribbons” (this looks really pretty!)
Place in a bowl.
In a separate bowl, combine red wine vinegar, Dijon mustard, salt + pepper for the dressing.
Drizzle in olive oil while you whisk into dressing, until creamy.
Pour dressing over asparagus and fold gently to spread evenly across.
Let sit and put aside.

Take cooked potatoes out of boiling water and place on baking sheet.
Pat dry.
Using a potato masher (or bottom of a bottle), SMASH each potato down, flattening out the little bud.
Drizzle potatoes with olive oil.
Sprinkle with a small pinch of salt and pepper.
Grate Parmesan cheese over each potato. Use as much as you like, about 1-2 table spoons per potato.
Place potatoes in a 350 degree oven for approximately 20 minutes or until golden brown.
You can turn on the broiler for a couple of minutes at the end to brown the top for extra crispiness.

While potatoes bake and asparagus marinates, we go back to our steak.
Heat your cast iron pan in the oven or stove top until it is super hot!
This is the trick to getting that nice sear on the outer part of your meat.
Place steak in super hot skillet and don’t mess with it for at least 30 seconds.
Cook on first side for approximately 3-4 minutes.
Flip your steak and sear the other side for another 3-4 minutes.
Add butter (or a couple of tablespoons of olive oil) to the pan along with fresh rosemary, thyme and garlic.
Note- using olive oil does mean a bit of smoke in in the kitchen when dealing with high heat.
Using pot holders, lift pan and tilt to one side so melted brown butter or oil gather.
Slowly spoon the brown butter over the steak multiple times.
The gorgeous flavors of the herbs and garlic marry with the steak for an awesome flavor.
Remove steak from the pan and LET IT REST for about 10 minutes. This is super important!
You want the meat to rest for juices to redistribute throughout the steak. Otherwise, you’ll lose all the juicy goodness when you cut into the steak prematurely.
Once rested, slice your steak cutting against the grain.

Serve with crispy smashed potatoes and asparagus and enjoy!

 

 

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!

 

 

 

 

Nani’s Guacamole

Nani’s Guacamole

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I think avocado is the most magnificent fruits in the world! It is rich, creamy, earthy, nutty, and savory. Avocados also have great health benefits. The list is long but to name a few they are high in potassium, good fats and they are one of the few high protein fruits. I love it’s creamy texture and use it as a substitute for butter or oils often. And of course, nowhere is the beautiful avocado highlighted more than in a classic guacamole! I don’t use garlic or tomato’s in my recipe, but feel free to add them if it makes you happy…

P.S. This recipe also works really well for avocado toast. It’s excellent on toasted sourdough bread with a couple of slices of tomato and a pinch of sea salt. Yum!

 

Ingredients:
4 avocados
1 cup cilantro, chopped
1/2 of one jalapeno, chopped (remove veins/seeds for less heat)
1/2 medium red onion, chopped
3 tablespoons lime juice (adjust to taste)
Salt + Pepper

Directions:
Cut avocado into cubes, slightly mash it in a bowl. I like to leave it a bit chunky.
Add chopped cilantro, jalapeno, onion, lime juice, salt + pepper and mix.
Adjust salt and pepper levels to taste.

 

 

Persian Stuffed Peppers (Dolmeh)

Persian Stuffed Peppers (Dolmeh)

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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!

Ingredients:
10  bell peppers (multi color for visual effect)
1 lb. ground turkey or chicken (you can use beef too, I use chicken or turkey for a leaner option)
2 medium onions, chopped
1 1/4 cups basmati rice, rinsed
1/2 cup yellow split peas, rinsed
1 bunch parsley, chopped
2 small leeks, chopped
1 bunch of dill, chopped
3 1/2 tablespoons dried tarragon
2 tablespoons dried mint
2 teaspoons turmeric
2 lemons
2 tablespoons tomato paste
Olive oil
Water
Salt and pepper

Directions:
Gently cut the tops of the peppers and set “lids” aside.
Clean inside of peppers, remove seeds and white flesh
In a frying pan heat oil and saute onions until translucent.
Add ground turkey, turmeric and salt + p while browning the meat. Set aside. (I added a handful of the leeks and parsley while sauteing the meat this is optional but it’s a nice way to build layers of flavor).
Cook rice and split peas in 3  cups of water and 2 tablespoons of olive oil for about 15-20 minutes. Drain water.
Chop all the herbs. The kitchen will smell amazing at this point!
Combine the turkey, rice, lentils, dried herbs, chopped fresh herbs, the juice of 1 lemon and salt and pepper in a large mixing bowl and mix all ingredients.
In a separate bowl, combine tomato paste, 1/2 cup of water, the juice of the other lemon, 2 table spoons of olive oil, salt + pepper.
Spoon the rice-herb mixture into the peppers. Don’t fill to the top, leaving a bit of room at the top of the pepper.
Arrange the peppers into a deep baking dish.
Pour approximately 1/2 of the tomato mixture into the peppers. Pour the rest into the pan creating a small shallow pool for the peppers. Cover with pepper “lids.”
Bake for 50-60 minutes in the over at 350-375 degrees until pepper are cooked and tops are slightly browned. While baking, check to see if you need to add water in the pan if it has all evaporated. Don’t add too much water to avoid peppers getting soggy.
Serve and enjoy! As part of a feast like we did for Nowruz or on its own for a healthy week night family dinner.

 

 

Green Garden Herb Basmati Rice with Dill, Cilantro, Rosemary & Chive and an unexpected trip home

Green Garden Herb Basmati Rice with Dill, Cilantro, Rosemary & Chive and an unexpected trip home

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Thanks everyone for the feedback on this recipe! Many of you asked for instructions on how to make our fragrant basmati rice without a rice cooker. We gave it a go and the results were equally wonderful with delicious tahdig (crunchy bottom) to boot!

The recipe utilizes the same ingredients as the rice cooker version. Here, I used a nonstick standard pot. Instructions are below. Feel free to share your results and happy cooking!

Ingredients:

2 cups uncooked basmati rice
1/4 cup olive oil
1 large white onion, chopped
1 bunch fresh dill, roughly chopped
1 bunch fresh cilantro, roughly chopped
2 cups fresh chives, roughly chopped
Handful fresh mint, roughly chopped
Handful fresh basil, roughly chopped
1-2  tablespoons rosemary, finely chopped (optional)
1 tablespoon ground turmeric
2-3 tablespoons kosher salt
1-2 tablespoons coriander seeds (optional)

Directions:

Soak rice in cold water for 20-30 minutes.

Rinse rice with water, gently agitating with fingertips. Do this multiple times (3-4) until water runs clear.

Fill a large pot with water (approximately 15 cups and bring to boil. Add turmeric and salt to boiling water. Don’t worry about adding too much salt, it will be drained later.

Parboil rice for approximately 3-5 minutes until aldente (not fully cooked) and drain in a colander removing all liquid from pot. Liquid will be golden yellow from the turmeric so wear an apron!

Add oil to bottom of the same pot you boiled the rice in. Add coriander seeds if using.

Spread a handful of plain partially cooked white rice in the oil.

Add and layer herbs followed by a layer of rice repeatedly, creating several layers of rice and herbs and forming a tall heap or a cone shape.

Using the back of a wooden spoon, create 3 holes in the rice. This allows the rice to fry on the bottom creating the tahdig, while steaming the rest of the pot for light and fluffy steamed rice.

Cover the lid with a layer of paper towels to capture condensation and steam over medium low heat for approximately one hour, or until the steam rises and the tahdig is golden.

Once ready, serve the fragrant and beautiful rice pilaf with whatever protein you like.

I served it on the side of this delicious Food52 recipe from last week for chicken and Cabbage in a sheet pan–   it was fantastic!

The kitchen will smell divine and your pallet will be pleased.

Enjoy!

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Versatile Salmon, done 3 ways

Versatile Salmon, done 3 ways

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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.

 

Ingredients:

1 pound wild salmon (can do a smaller or larger piece depending on size of group you’re serving)

2-3 tablespoons olive oil

Juice of 1 lemon

1/2 cup sesame seeds

Lemon wedges + fresh herbs for garnish (optional)

 

Directions:

Squeeze the juice of 1 lemon on the salmon.

Drizzle with olive oil or sesame oil.

Season with salt + pepper.

Coat entire top of salmon with white or black or mixed sesame seeds.

Bake at 375 degrees for approximately 25 minutes.

Garnish with herbs, lemon wedges and serve with any pasta, rice or grain you like.

 

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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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Rosemary & Sea-Salt Baked Potato Chips

Rosemary & Sea-Salt Baked Potato Chips

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These baked potato “chips” are great as a snack on their own dipped in ketchup, or work well as a side dish to any weeknight dinner. They’re super easy to make too!

Ingredients:
10-12 small russet potatoes
1 tablespoon coarse sea salt (adjust to taste)
3/4 tablespoon black pepper
1/4-1/2 teaspoon red chili flakes (adjust to taste)
1-2 tablespoons rosemary
2-3 tablespoons olive oil

Directions:
Preheat over to 350 degrees.
Wash + dry potatoes and cut into thin rounds.
In a bowl combine potato slices, rosemary, salt, pepper and red chili flakes.
Toss to coat.
Place potato slices flat on a baking sheet.
Limit overlapping too many pieces, otherwise you sacrifice crispiness.
Bake for 30-40 minutes or until golden brown.
Sprinkle a bit more sea salt while potatoes are still hot.
Delight in the healthiest “potato chip” you’ll ever have!

 

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Beer + Basil Braised Brisket

Beer + Basil Braised Brisket

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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!

 

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Rosemary Skewered Chicken

Rosemary Skewered Chicken

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This recipe is simply delicious, healthy and fun to make!

The rosemary stems replace regular skewers for a beautiful presentation while adding another layer of flavor. Just add chicken and veggies to the skewers, bake and voila! A healthy meal awaits.

Ingredients:
2 lbs boneless skinless chicken breast
8 fresh Rosemary stems
Juice of 1 lemon
4 tablespoons olive oil
1 clove fresh garlic
2 tablespoons fresh chopped rosemary
1 1/2 cups cherry or grape tomatoes
1 medium red onion
Salt + Pepper

Directions:
Pull off 2/3 pull most of the Rosemary leaves from the stem.
Reserve 1-2 inches of leaves at the tip of each stem. These are your gorgeous skewers.
Cut chicken into 2 inch cubes
Combine olive oil, lemon juice, chopped rosemary, chopped garlic, salt, peter to create marinate and pour over chicken.
Marinate for 1-2 hours or ideally overnight.
Skewer the chicken chunks onto rosemary skewers, alternating with grape tomato and red onion.
The rosemary stalk will easily pierce into the chicken and vegetables.
Place on greased baking sheet and bake in oven for approximately 30-40 minutes at 350 degrees.

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