simple pleasures – Basil & Roses

Joyous & Jammy, Honey Soft-Boild Eggs

April 13, 2023 nmalekan@gmail.com Comments 0 Comment

Ralph Waldo Emerson said “There is always a best way of doing everything, if it be to boil an egg.” I couldn’t agree more.

There are endless ways to prepare an egg but soft-boiled is my favorite. They are lucious, delicious and satisfying. In my fool-proof recipe below, you’ll see anyone can make them in exactly 6 minutes.

As for the wonders of this phenomenal simple pleasure, I wasn’t sure how to articulate my thoughts so I asked ChatGPT “why are soft-boiled eggs so darn delicious?”

The 5 reasons it gave are listed below. Turns out, I agree 100% with the Chatbot too!

I’d only add, cooking an egg is an art form, taking on the unique characteristics of the maker and the ingredients which you ultimately marry it with ~

Textural appeal: A delicate and silky texture that is appealing to many. The whites are cooked enough to hold together, but the yolk remains runny, creating a creamy, rich consistency that is satisfying.
Flavor: Eggs are a good source of protein and have a unique flavor profile that many enjoy. The runny yolk has a richer flavor than a hard-boiled egg, and the whites are slightly sweet and savory.
Versatility: Soft-boiled eggs can be enjoyed on their own, as a topping for toast, or a component of various dishes. This versatility makes them a popular choice for breakfast, brunch, or a snack.
Childhood associations: For many people, soft-boiled eggs evoke nostalgic memories of childhood breakfasts and special occasions. This emotional connection can contribute to their appeal.
Overall, the combination of texture, flavor, versatility, and emotional associations makes soft-boiled eggs a delicious and popular food item.

Ingredients —

2-6 large eggs
Approximately 3 cups water (it’s ok if eggs are not fully submerged)
A pinch or two of flakey sea salt
Freshly ground black pepper (optional)

Preparation –

Bring water to a boil in a saucepan with a lid over medium-high heat.
One egg at a time, gently lower eggs into the water, being careful to avoid cracking the eggs.
Cover the pan and cook for exactly 6 minutes, adjusting the burner to maintain a boil.
Using a spoon, transfer the eggs immediately into an ice bath of water and ice cubes to stop further cooking. Let eggs chill until just slightly warm, about 2 minutes.
Gently crack the bottom of the egg and peel, starting from the wide bottom end, which contains the air pocket.
Cut in half or quarters, sprinkle with flakey sea salt and freshly ground black pepper and enjoy!

Holding on to Summer, for just a bit longer…

September 21, 2021 nmalekan@gmail.com Comments 0 Comment

The Harvest Moon was magnificent in New York last night- signaling the official arrival of Fall with the Autumnal Equinox arriving in 1 Day, 4 Hours and 42 Minutes from now- marking the end of summer.

But I’m not ready for pumpkin spiced lattes quite yet. Don’t get me wrong, I love Autumn and live for the color and beauty that will soon serenade us. But this year, there’s a desire to hold on to summer, just a bit longer.

After months indoors and away from loved ones earlier in the year, outdoor gatherings were more special this summer. Aside from a fondness for grilling and backyard soirees, I love the simple joys of the summer- including the garden erupting with color. After June’s blooms and July’s long days, the garden’s glory in the month of August was, exactly that, glorious.

The roses perfumed the oasis. The hydrangeas courted the bumble bees, and the marigolds echoed the scent of the earth while murmuring the colors of the sun. And amidst the garden’s complete unawareness of a global pandemic, we were able to come together. In backyards and parks and beaches, slightly less weary of the difficulties brought on by the crisis. Summer is synonymous with joy… this summer we went into it with hopes it would be better than the last and looked forward to reuniting with friends and family. And of course, we shared delectable meals together.

The gatherings were smaller, but the flavors were big none the less. From beautiful salads with fresh herbs, to gorgeous grilled vegetables or citrusy seafood served with chilled wine and casual elegance. There were times we deferred to a classic American burger too, but whatever we ate, we enjoyed it together and felt alive again.

Savory Salmon with Herbs, Sweet Rainbow Grilled Vegetables, Refreshing Watermelon and Feta Salad, and Roasted Zucchini Salad with Parmesan and Balsamic Greens are a few favorite recipes which capture the ethos of summer.

And while Autumn may be 1 Day, 4 Hours and now 32 Minutes away, we can capture the spirit of summer at any time by making these recipes and remembering fondly the smiling faces we shared them with once upon a summer.

Summer is casual so big doesn’t mean complicated, rather bold flavors highlighting the flavors of the season prepared along with family favorites.

Savory Salmon with Fresh Herbs

Rainbow Grilled Vegetable Platter

Roasted Zucchini Salad with Parmesan and Balsamic greens

Watermelon Feta Salad

*French Lavender adored by Bumble Bees & Butterflies*

*Golden Marigolds with their heavenly earthy scent*

Musical Inspiration: “Harvest Moon” by Neil Young

Watermelon Feta Salad

June 8, 2021 nmalekan@gmail.com Comments 0 Comment

The quintessential salad of summer! Watermelon with feta, fresh mint, a drizzle of olive oil and a sprinkle of sea salt. Sweet watermelon and salty feta compliment each other beautifully and the fragrant mint takes the refreshing flavors to new levels of delight.

This is a no-recipe recipe. Ingredient quantities don’t have to be exact for great results. You can also play with adding peppery arugula, chopped cucumber, cherry tomatoes, thinly sliced red onion or some diced chilies for a bit of heat. Add a squeeze of lemon or red wine vinegar if you add these other vegetables. Feel free to substitute fresh basil or oregano for mint, all work nicely. A drizzle of olive oil and balsamic vinegar could be a nice addition to this salad- if you do add those make sure to serve and eat immediately.

Ingredients

2 ½ -3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 2-inch chunks or varying sized triangular pieces.
½- ¾ cup cup feta cheese
½ cup chopped fresh mint leaves, plus more for garnish.
2 tablespoons olive olive oil, plus more for drizzling
2 cups arugula (optional)
Kosher salt and pepper to taste

Preparation

Place watermelon chunks in a large bowl.
Add olive oil, mint, and arugula (if using) and gently toss until watermelon is evenly dressed.
Season lightly to taste with salt and pepper. (The feta will add saltiness, so be light handed with the salt).
Transfer salad to a wide, shallow platter and spread out evenly.
Crumble feta over the top. Drizzle with more olive oil and a few grinds of black pepper.
Garnish with remaining herbs and serve immediately.

~Tip
Ideally you want to use Greek or Bulgarian sheep’s-milk feta for a creamier and tangier flavor than what most domestic cow’s milk cheeses provide.

Watermelon is wonderful. We love enjoying it all summer long. Just as it, along with fresh mint from the herb garden, or in the recipe highlighted above with creamy feta cheese. Happy Summer!

My Little Scarborough Fair

September 28, 2016 nmalekan@gmail.com Comments 0 Comment

Many of the dishes and cocktails of the summer are inspired by what’s in bloom in my herb garden. Once upon a time my Father built a beautiful bed with nutrient rich soil to plant herbs + veggies in. I’ve continued that tradition and every spring I plant the staples; parsley, sage, rosemary and thyme… and mint and cilantro and chives and sweet basil. These aromatic but humble herbs elevate pretty much every breakfast, lunch and dinner compilation.

They’re easy to grow. I buy the spriglings in Home Depot and just add water and sunlight. There is something very satisfying in always having these items available to enhance the flavors of any meal. If you don’t have a garden, you can use planters and any window with sunlight will do!

Are you going to Scarborough Fair?

Parsley, sage, rosemary, and thyme;

Remember me to the one who lives there,

For once she was a true love of mine