Wednesday, June 12, 2013
Stew is the only English word we have, which brings to mind, heavy, Irish, one-pot meals, but Khoresh is delicate and refined, closer to something French. Meat, poultry or fish is slowly simmered with a delicate balance of herbs and spices, vegetables or fruits, sometimes beans, grains and nuts.
My favorite of Persian recipes, Khoresh is best when prepared with seasonal vegetables and fruits.
2 med onions, peeled and sliced
1 pound (lamb, veal, beef) I prefer kosher or organic chicken, preferably thigh meat with skin removed
1/3 cup olive oil
Salt and pepper
1/4 teaspoon each of cinnamon, cumin, cardamom, dried rose petals
( this mixture is a Persian spice mix, if you are interested in obtaining, contact me)
1/4 cup lime juice
1/4 cup sugar
1/4 teaspoon of ground saffron dissolved in a tablespoon of hot water
4 unripe peaches sliced into 1/2 wedges
1. In deep pot, or a Dutch oven, brown the onions and meat in 3 tablespoons of oil, add salt, pepper and spices. Pour in the water, 2 cups for meat, 1 for chicken. Cover and simmer on low for almost an hour for meat, 1/2 hour for chicken.
2. In small bowl, mix lime juice, sugar and saffron then stir into the meat. Cover and cook another 15 min.
3. In a skillet, brown the peaches in olive oil, add to the meat and cook for 10 min.
4. The chicken should be tender by now, check for meat.
5. Serve over rice
Makes 4-6 servings
Saturday, June 8, 2013
I just love these wooden spoons purchased from Atef at SOS Chefs, she served us her distilled flower waters in these delicate vessels.
SOS Chef, located on Ave B and 7th Street in the East Village, is a high-end imported spices and gourmet product purveyor. On the day we wandered in with our Dubai friend, Rami Farook, fresh white asparagus was in season along with various exotic mushrooms. Atef generously welcomed us with tastes of her newly distilled fruit and flower waters, a tradition she learned while traveling last year in North Africa.
I never walk out of her shop empty handed, SOS Chef is a culinary experience, an eclectic bazaar, a travel into exotic worlds. I am always inspired to return to my kitchen and try something new.
Friday Night Unleavened Pizza
1 cup whole wheat flour
1/3 cup water, more if needed
1/2 teaspoon kosher salt
1 teaspoon olive oil
Preheat oven to 450
In a mixing bowl, add all ingredients and mix with a fork. Adjust flour or water to make a nice lightly kneaded ball of dough. Roll out onto a lightly floured surface. I cut pieces 3" x 5".
Spoon tomato sauce, sprinkle with freshly grated parmesan cheese and top with thinly sliced red onion, dash of pepper and red pepper flakes.
Bake until pizza is toasted, around 8 min.
Simple and yummy. Serve with caprese salad, red wine.
A perfect dish for a rainy night and good movie.
4 uniform size, peeled potatoes
1 onion, thinly sliced
1/2 pound ground meat (veal, lamb or beef)
2 tablespoons tomato paste
1/4 cup chopped parsley
2 eggs, hard-boiled and chopped
salt and pepper
1/2 cup beef broth
1 cup stewed, chopped tomatoes with liquid
1. Preheat oven to 350
2. Peel potatoes, cut off tops and set aside. Slice off bottoms so potatoes will stand up. Hollow out potatoes with melon baller or spoon. Discard pulp.
3. Brown the potatoes and tops in olive oil. Set aside.
4. Brown onion and meat in remaining oil. Stir in tomato paste, parsley, eggs, salt and pepper. Stir and continue cooking for few minutes.
5. Fill the potatoes with the stuffing, replace tops and place in ovenproof dish.
6. Mix stewed tomatoes with broth and pour over potatoes. I surrounded the potatoes with fresh green beans. Cover and bake for an hour.
7. Make sure potatoes are tender, adjust seasoning.