Maffy's Bite

Working on new material

2012-08-16T14:44:00.002-07:00

Hi everyone! I just want to let you know that I am working on new material to post and that I have been a busy bee brainstorming...My goal is to bring more recipes with stories to inspire you!
xoxo,
Mahfam

My Mom (Part I)

2012-03-28T13:10:00.000-07:00

My mom! (photo taken by my mother-in-law Gema (another story to add later, she's a photographer/artist)

I have been thinking about dedicating some posts to my mom--my number 1 mentor in Persian baking/cooking. Yet, every time I would sit down in front of the computer I would find myself aimlessly searching the web for distractions. I have been putting off this post for several months, most likely because I have wanted it to come out perfect. Perfect in the sense of being able to capture who my mom is in one of my all time favorite Persian dishes.

"Ghormeh Sabzi" is THE dish that every Iranian kid/adult identifies their mom (and sometimes dad) with. It's the comfort food, the celebration dish, and the dish that sits on the stove for hours until all the flavors are settled in together. Ghormeh Sabzi for me (and my sisters) is the dish we identify our mom with. It's the dish we ask her to make when she visits us from Arkansas. It's also the dish she's given us the recipe to a thousand times; it's the dish that we've carefully watched her several times in the process of washing, cutting, sautéing, and stewing the herbs; and it's the dish we've been her little helpers to chopping, stirring, and tasting. Yet every time we crave it, and she's not around to make it for us, we almost always fail at making it the Perfect way she makes it.

I will never make my "Ghormeh Sabzi" as perfect and delicious as hers, because when my mom cooks she adds her love for her family, her love for the ingredients, and her love for her culture into the simmering pot. That is her special touch that has made us who we are today.

Ghormeh Sabzi is not the the prettiest Persian dish out there if you ask me. It's green and it looks like grass shavings. When I was little I would accompany my mom to the grocery store in search of all the ingredients to prepare for dinner. During check out, the cashier ALWAYS asked my mom "what are ya gonna do with all this parsley, cilantro, fenugreek and spinach?" After my mom explained in detail the dish she was preparing, the cashier was even more confused and probably grossed out; and I, being a kid, was always a little embarrassed. Growing up Persian in Arkansas was hard enough, but trying to explain to your friends why your house smells of fenugreek, parsley, and cilantro would be even more embarrassing so my parents tried their best to not make certain dishes when our friends were over for dinner.

*Honestly, to this day my mom still gets asked what she's preparing with all the ingredients she piles onto the cashier's table.

Ghormeh Sabzi... a Persian herb stew that is not as hard to make as it is to say.

Ingredients:

10 large bunches of parsley (if you ever see a woman destroying the neatly arranged pile of parsley and other herbs in search of large bunches, know that it is my mom or some other Iranian woman about to make ghormeh sabzi.)

2 large bunches of cilantro

1/3 - 1 pound of baby spinach

1 bunch scallions

2 tblsp. dried fenugreek or 1/4 cup fresh (fresh is hard to come by)

1 medium onion

1 pound of cubed beef (or lamb, or both--we used just beef)

4 cans of dark red kidney beans (check ingredients, make sure there's nothing artificial in the ingredients, should just be beans, salt and water!)

2 tblsp. turmeric

2 tblsp. dried lime or lemon powder (found in specialty stores or middle eastern stores, substitute juice of 3-4 lemons, but the dried powder stuff is what gives it a punch)

3 tblsp. oil

S/P to taste

First remove the thick stems from the parsley and cilantro (the bottom 2 inches)

Then triple wash all of the parsley, cilantro and scallions. My mom insisted I take a picture of the second rinsing of the herbs since she claims most people just run their herbs under running water. Triple washing consists of soaking, draining, rinsing, and soaking x 3. This method insures that all the grit is gone.

Then chop all of your green ingredients. Not too fine and and not to course. This process puts you in zen mode I think. A big pile of herbs gives you time to wander off in daydream land.

My mom is ambidextrous. She writes with her right hand-- chops and paints with her left.

Once all the "greens" are chopped, saute them in batches in a tablespoon of oil.

This day, Rumi was our little "stir" helper.

We had to give him his own pot to stir and Caspian, my mom's teacup Yorkie, managed to snag a few sauteed herbs.

Saute until the fresh green color turns dark.

Meanwhile cut the meat into small cubes. In Persian cooking, especially stews, meat is not the main attraction, it is used as a method to add flavor and body to the stew. It can be omitted all together, but if you do so, be sure to use vegetable stock so the stew is still flavorful. This can make a great vegan dish.

In a large stock pot, saute the beef in a little oil with the onions, pepper and turmeric.

Add all of the sauteed herbs, including the fenugreek, dried lime powder, and cover with water (about 4 cups). Put a lid on it, bring to a 10 minute boil and slowly simmer. Stir every 30-45 minutes just to make sure nothing is sticking to the bottom. If you feel it is, lower the simmering temperature.

Meanwhile, go about your business. My mom is an artist and she is almost always making time for her art. In Arizona, she has made herself a makeshift studio in the third garage where she spends hours creating works of art to be sold in galleries.

She reuses every type of plastic container from our recycling pile so she can store and mix paint.

After 2 1/2 hours of simmering, add the cans of kidney beans and simmer for another 1/2 hour. Also at this point add salt. My mom waits till the last minute because the salt from the canned kidney beans can sometimes make it too salty if you add salt in the beginning. When all the flavors have settled, it should look like the picture above: dark green on the outer edges.

Serve it on top or on the side of basmati rice with radishes and more scallions on the side. That's the way it is eaten in the Persian home.

Khoresh Karafs (Persian Celery Stew)

2011-11-02T20:56:00.000-07:00

It's a been a while since my last post. I'm so sorry!! October was randomly a busy month for me and "the household." Well, I'm here now and I'm so excited to start this post with one of my favorite Persian stews--Celery Stew (Khoresh Karafs).

Usually when I pass by the celery in the vegetable section, I'm always tempted to just pick off 2-3 ribs-- which is all I ever need. I never need the whole stalk and usually discard half of it because it goes limp in the "vegetable crisper drawer".

Celery has never really been given credit as the main ingredient of any dish except for this recipe that I'm about to share with you. Warning: if you are not a fan of celery's crisp, sour, herbaceous wonderfulness then this recipe is not for you.

Warning #2: I've also been told that celery is an aphrodisiac. Another reason to give celery a try!

There are two ways of making this stew. This is my favorite version which incorporates the use of tomato paste and chicken thighs.

Serves 4-6

Ingredients:

(2) Stalks celery, preferably organic, cut at the base

(1) pound boneless, skin-less chicken thighs, or breast, cut into cubes

(2) bunches Italian parsley

(1) bunch cilantro

(1) medium yellow onion, diced

(1) can tomato paste

(1) teaspoon turmeric

(1) lime, juiced

(1-2) teaspoons cayenne pepper (optional, but if you like spicy food ADD IT)

S/P to taste

1. Wash every rib of celery individually and set aside.

2. Triple wash the parsley and cilantro. Making sure it is free of sand. Set aside. The best method for doing this is rinsing it once. Letting it soak in a bowl of water until all the sand goes to the bottom. Gently removing the herb from the bowl of water and rinsing it again in a colander.

3. Chop the celery into 1/4"-1/2" thickness. Include the leaves.

Finely chop the cilantro and the parsley. It must be done by hand using a sharp knife. Do not be tempted to run it in your food processor as it will not chop evenly and will turn out mushy when cooked.

(This is a lesson I learned from my mom as I've been her right hand "wo-man" in the kitchen growing up and I always watched her chopping everything by hand for Persian stews. I'd tease her saying it'd be much easier/faster in the food processor and then she'd go on telling me it must be done by hand and that if you're inviting other Persians to your home they will know the difference and "scoff" at your Persian stew making if you use the food processor.) I have yet to make any Persian stew for my Persian friends/family--I don't want to be "scoffed" at. Anyway...

In a large pot heat a tablespoon of oil. Saute the chopped parsley and cilantro for 2 minutes. Add the celery and saute for 4-5 minutes. Pour the contents into a heat proof bowl and set aside.

In the same pot, heat another tablespoon of oil and saute the diced onion for 2-3 minutes. Add the cubed chicken and saute for 4-5 minutes. At this point add all your other seasonings: turmeric, tomato paste, lime juice s/p, and the optional cayenne.

Pour the reserved celery, and herbs back into the pot. Give it a good stir. As you see in the picture above, I have a little kitchen gnome that helps me with the stirring. Add about 2 cups of filtered water or chicken stock and bring to a boil for 10 minutes.

Reduce to a simmer, cover and cook for 2-3 hours on low heat. Check it every now and then with a good stir. You'll know the stew is ready once all the ingredients have "settled" together.

Serve it with steamed saffron basmati rice and "tahdiq" (a.k.a. the rice on the bottom of the pot that is crispy)

This is a great fall/winter stew. It can even be enjoyed on its own or with crusty bread.

Nousheh jan!

Vegan option: The omission of chicken in this stew makes it vegan. You can substitute your protein by using firm tofu that can withstand the process of "stewing" or adding a can of garbanzo beans and kidney beans.

The Perfect "meat~n~ potatoes" Sandwich

2011-09-22T21:47:00.000-07:00

~Persian Kotlet Sandwich~

Which came first? The Persian Kotlet made with ground beef and grated potatoes or the Polish Kotlet made with pork that has been pounded thin then dredged in seasoned flour?

I'm not exactly sure and I really don't care. I do know this, Persian Kotlet was the staple "go-to" sandwich when we'd go on picnics and road trips growing up.

I was feeling nostalgic the other day. Reminiscing my move to Arizona after college. Leaving behind my childhood and early adulthood in Arkansas, all for a new beginning. I will never forget the long road trip ahead of me: My little black Civic packed to the brim of some of my belongings, my dad driving--eager to get on the road, as he loves road trips and myself feeling bittersweet about this big change as I wave good-bye to my mom early in the morning.

We had close to 2 full days ahead of us with plans of only stopping for gas. The night before my mom prepared our lunch/dinner to last us the two days we would be on the road. Persian Kotlet was on the menu for our road trip. I laugh as I type this because I remember sitting in the passenger side making my dad a sandwich and hoping not to spill anything in my new car--I somehow maneuvered stuffing the pita with a kotlet, tomatoes, onions, cilantro, parsley, spicy pickles and squeezing lime juice all while my dad was driving.

I can now put "sandwich maker in a moving car" on my resume--it takes some serious skills to make a sandwich in a car.

By the second day, we were pretty bored with eating the same sandwich, but we had a long day ahead of us and we did not want to stop for food. We were out of vegetables by the second day so I improvised by using ketchup packets my mom had put in the cooler. It definitely lacked the vegetables, but it was still tasty with ketchup. By the time we got to Flagstaff, AZ from New Mexico, we treated our selves to a little quant restaurant and joked how we will NOT be eating kotlet for months to come.

Well, I have had my fair share of this delicious picnic/potluck/road trip sandwich, although I have never made it. So when I called my sister Mahsa for the recipe, (She has my mom's recipe), I was very excited to make it. I almost felt like I should go into my little black Civic and eat it like I had with my dad.

This recipe is our family recipe. Some Persian families cook the potatoes first, run it through a rice mill and then mix it with the ground beef before pan frying. We grate the potato raw, mix it with the ground beef and then pan fry. It literally comes out looking and tasting like hash browns, but with meat in it. Crispy on the outside and soft inside.

Also, the meat to potato ratio is 1:1, however, I like the way my sister uses more potato and just a little bit of meat. This recipe is more like a 5:1.

~Persian Kotlet~

makes 24

5 pounds Russet potatoes, peeled and grated

1 pound of organic ground beef

1 medium onion, grated

1 egg, lightly beaten

3 tablespoons turmeric

1/4 canola oil

S/P

Grate the potatoes in a food processor with the grater attachment. Place the potatoes in a big bowl.
Work fast as the potatoes will oxidize on you. I squeezed (1) whole lime and tossed it to buy me some time. You will notice that the potatoes will give out some water. Working in batches, place some of the grated potato in a cheese cloth or kitchen towel and wring out until most of the water is drained. Continue doing so for the entire batch

In a separate bowl mix the beef with the egg, turmeric and s/p.

Once the potatoes have all been drained of their liquid, add the grated onion to the mix with s/p. Then add the seasoned beef to the grated potato and onion mixture. Since there is more potato than beef, it will take a while to mix by hand, but it will all get incorporated.
Then form into oval shaped patties--this part is important that it is oval and not round. Place them on a sheet tray. About 8 will fit on the sheet tray, cover with plastic wrap, and continue piling on top of each other--they won't stick since you are covering each layer with plastic wrap.
Refrigerate for at least an hour to set.
Prepare a medium sized skillet filled with 1/4 cup oil and heat on medium high

Gently place the kotlet in the pan. You may need to use a splatter guard to prevent getting splashed with oil--I still got splashed though.

Pan fry until golden on both sides. I flipped the kotlets 2-3 times during the pan-frying process to get an even golden color to them.

Drain them on a rack over paper towels and a sheet pan. Sprinkle with a little sea salt just when you take them out while they are still hot.

Assemble the kotlet in a pita pocket or your favorite bread. I topped mine with diced, onions, tomatoes, chopped parsley/cilantro, pickles and squeezed lots of lime on it.

Enjoy!

I know I did and I didn't have to worry about getting my car dirty this time.

Sauvignon Blanc Roast Chicken with "end of the season" vegetables

2011-09-14T22:19:00.000-07:00

My inspiration to make this dish came from my favorite grocery store SPROUTS Farmer's Market. It's a local market that started back in 2002 and has now expanded to CA, CO and TX. They have a great meat department with friendly butchers. Sprouts is the only place I trust their ground meat since they grind it in house and if you're nice to them they'll grind to order--which I do. Also, the other stores I go to (warehouse stores and "name-brand" super markets) get their ground meat in already ground--they just run it through the grinder to make it look fresher--trust me, I asked the butcher at those stores and they told me). Another great thing is that their chicken is all natural with no chemical enhancer, sodium based solutions, or growth hormones and stimulants. I take my meat seriously when I'm feeding my friends and family!

I am also tempted to buy fruits and vegetables by the pounds there because they're not only inviting with their sweet fragrance, but it is the only store in my valley with affordable prices. I usually stop my temptations of over hoarding by reminding my self it's only the 3 of us and I have no plans of having an army over for lunch or dinner.

Ok, so maybe my inspiration to make this particular lunch is as a result of my over hoarding of affordable, market fresh vegetables. Earlier in the week I had bought a few pounds of tomatoes for .67 cents/pound, 3 RED bell peppers for $1(can't beat that!), couple pounds of perfect summer zucchini for .88 cents/pound, celery stalk for.88 cents, eggplant for $1, a pound of organic carrots for $1 (don't get me started on fruit...) get my drift?

Because of my addiction for over buying affordable vegetables, today I had to try to come up with recipes to use them before they went bad and this is what was for lunch thanks to Sprouts:

Sauvignon Blanc Roast Chicken with "end of the season" vegetables:

For the chicken:

(1) whole chicken about 6 pounds, washed and pat dry

2 ribs of celery, cut in thirds-then halved

2 carrots, cut in thirds-then halved

1/4 red onion chopped

Seasoning:

Salt/Pepper

teaspoon of paprika, chili flakes, angelica powder, dried ginger

Fresh seasoning:

tablespoon chopped fresh parsely, mint, and 3 cloves garlic

Pre-heat oven to 420 degrees:

In a heavy-duty skillet (cast iron or roasting pan) pour a tablespoon of oil (I use grape seed oil), then place the vegetables on the bottom of the pan. Sprinkle with S/P.

The vegetables have 2 functions: they'll keep your chicken from sticking to the pan, and they'll add flavor to the broth produced while roasting as you baste.

Rub the chicken with dry/fresh seasoning inside the cavity, under the skin (gently pull back the skin as you do this), and over the skin. Truss your chicken with kitchen twine, place it in the pan on top of the vegetables and rub it with a teaspoon of oil.

Cover the chicken in 2 layers of cheese cloth that has been dipped in about 1/4 cup of white wine--I used sauvignon blanc for its crisp, stone fruit taste. Using cheese cloth (as I learned from Martha Stewart's Thanksgiving edition back in the day) will keep your chicken from drying out while it's roasting.

On the stove top, prepare a bath of equal parts wine and chicken stock (1 cup each) with half a stick of butter, and fresh parsley and celery. Keep it on medium-low heat, and use this liquid to baste the chicken every 15 minutes or so.

Roast the chicken for about 20 minutes at 420 (convection) and then bring it down to 350-375 for the remainder of the time while you continuously baste the chicken

For the roasted vegetables you will need:

3 Roma tomatoes, cut in half

1 Red onion chopped

2 zucchini's cut in half, then chopped

2 red peppers, membrane and seeds removed, chopped

1/2 medium eggplant, chopped 1/4" thick

1 garlic bulb cut in half

Place in big bowl, drizzle with olive oil and toss with salt and pepper. Place it in a sheet pan and roast for 30-40 minutes or until roasted.

The chicken is roasting, continuously basted, and protected from drying out by the cheese cloth.

Once the chicken is cooked, juices run clear and thermometer reads 180 degrees in the thigh, remove it from the oven. Take the cheese cloth off and let it rest. When I did this, the breasts were not as brown as I like it to be, so I placed it under the broiler at 550 for 5 minutes and it came out crispier than you see in the above photo.

Serve the finished result on a platter, with the chicken cut in quarters.

This lunch for 2.5 cost me $8 with left overs for dinner!

Thanks Sprouts!

Did I mention this lunch was also gluten-free?...

Under construction

2011-09-10T23:06:00.000-07:00

My blog is under construction...trying to find a layout that best works. Please give me suggestions and ideas!!! Would love to hear them.
Thanks,
Mahfam

It's taco Tuesday, except today isn't Tuesday!

2011-09-08T21:37:00.000-07:00

Here's to all you taco lovers out there!

By now you have probably realized how obsessed I am with tacos. I'm not talking about Taco Bell tacos either--except I have had my fair share of that place when in college. I'm talking about home-made tacos. The kind that has your special touch to it. The kind where you can put anything and omit anything you'd like in it. And, the kind that when you've finished preparing all the toppings/fillings you can sit down and enjoy 2, or 3 or 7 tacos without feeling guilty of who's counting--because you're at home and who cares if you just ate the 7th taco, you made it, it's healthy. Be proud of your taco!

What I like about tacos is that they're versatile. You can seriously put any "country" into a taco. So like my other taco recipes here and here that I've blogged about, this one is another version with similar spices, except I've also added a Chilean technique in braising the meat.

Did I mention my husband is Chilean? Oh, I didn't? Well, my husband is Chilean-actually his parents are from Chile-he was born in the States. So when I met his wonderful family for the first time while we were dating, I was intrigued by all the delicious foods his mom would make for us. One such dish called Carne Mechada is my favorite. It's made by braising beef in red wine and aromatic vegetables until it's tender and flavorful.

So my inspiration for making these tacos are from both cultures. Hmmm, maybe I should call it the Rumi taco--hey, he is both Chilean and Persian.

Okay, so here's what you need for the "Rumi Taco"

Serves 2 (maybe 1)

1/2 pound to 1 pound bone-less leg of lamb steak (it's what I used, you can use any cut of beef, chicken, or lamb)

Spices: 1 teaspoon turmeric, paprika, cumin, dried mint, dried dill, salt/pepper

2 carrots roughly chopped

2 ribs celery roughly chopped

1 medium white onion roughly chopped

2 clove garlic, crushed whole

1 Persian dried lime found at specialty food markets (optional)

4-6 oz. red wine (I used a Chilean wine of course-Carmenere is the grape synonymous to Chilean wines)

Rub the spices all over.

In a heated pot with 1 tablespoon oil (I've been using grape seed oil lately), sear all sides of the meat. Then remove the meat to saute the vegetables.

All your aromatic vegetables should be sauteed for about 3 minutes. Don't care about having evenly cut vegetables since you will discard them later.

Deglaze with the wine, scraping the bottom of the pan with a wooden spoon. Submerge the meat back into the pot, placing some vegetables on top.

Cover, bring to a boil for 10 minutes, then simmer for 3 hours until the meat is fork tender and juicy.

Then remove the meat. Strain the vegetables in a colander and reserve the juice.

Cut the meat in small cubes or shred. Place in a shallow bowl and pour the reserved juice over it.

My personal taco bar: Persian "salsa": cucumbers, cilantro, red onion, tomatoes tossed in minted-citrus vinaigrette.

Sheep's Milk Feta cheese, Shaved radishes, and garlic-yogurt.

Warm your corn (or flour) tortillas in a hot skillet w/o oil until toasted, yet pliable and assemble your taco the way you like it.

Eat it like no one's watching! Except I purposely posed for this picture because I knew you'd be watching. Afterwards, I ate like a pig :)

Okra Stew for the Patient Cook

2011-09-01T22:33:00.000-07:00

I have never been good with patience. Ask my family, they'll tell you. Ask my husband, HE. WILL. TELL. YOU.

I hate waiting on things to happen. I like quick results-FAST.

I avoid long lines.

If I buy a new outfit, I will wear it the very same day--even if it's too hot/cold to wear.

If it's your birthday next week and I already have a gift for you, chances are I will give the gift to you today. (Ask Cristobal)

Sorry, but if you're talking I sometimes have a bad habit of finishing your sentence (or assuming I know what you're going to say).

I even read the last page of a book sometimes just to see if I'm going to like the ending--during the middle of the book. (don't do it much now)

So you see, I'm not very patient. I'm getting better at it. Thanks to having a baby! (I must have skimmed through the baby books on the part about being patient when having a baby-didn't get the memo)

Rumi has slowed me down a bit--ok, a lot--so much so that my family has noticed it.

It's not longer about ME and my time.

Rumi has helped me to appreciate life as it happens.

I go with the flow--sometimes a little too much.

I meditate.

I breathe.

I learn by watching him take in life.

So when I came across FRESH okra at the grocery store yesterday, I knew I had to make one of my favorite Persian stews my mom would make for us...I vividly remember watching the pot simmer in my mom's kitchen, just waiting for her to give me the 'go' to taste test before adding more salt or lemon juice...

Standing at the produce section with Rumi in the cart, I was picking out the okra while letting Rumi play with one in his hand. I loved his curiosity for this new thing in his hand.

He smelled it. Looked at me for acceptance.

He chewed on it while making funny faces.

He even licked it, only to throw it back at me, as if I had given him something bad.

So I told him I will make him Okra stew, but that he would have to be patient.

In reality, I was telling myself I need to be patient.

As with any Persian stew, PATIENCE is the key ingredient--even my mom told me to be patient when I called her this morning for the recipe!

It's very simple, the hard part is waiting for it to "settle" before you eat it.

Ingredients:

1-2 pounds stew meat (beef or chicken-boneless,skinless), cubed

2 medium onions diced

1 pound fresh okra or frozen-remove the stems if using fresh

1 red bell pepper, chopped

2 roma tomatoes

3 Persian dried limes, (substitute juice of 2 limes or lemons...or to taste)

1 can tomato paste

1 teaspoon turmeric

S/P/oil

Persian dried limes are a key ingredient to most if not all of Persian stews. It adds a punch of tanginess. Treat it like you would a bay leaf--remove before serving. If you eat it you will pucker your lips until tomorrow-although, I like it :)

Heat a dutch oven, or heavy duty pot with some canola oil on medium high heat. Sautee onions. Add the chicken and saute with salt, pepper and turmeric. About 10 minutes. Add 1/4 cup of water, cover.

Meanwhile, in a skillet saute the okra in batches just until lightly browned. (make sure the okra is fully dry at this point) Turning once or twice. (skip this part if using frozen okra)

Add the sauteed okra to the pot with the simmering chicken. Gently stir.

Next add the bell peppers, tomatoes, and dried limes. Add the tomato paste and dilute with about 2 cups water. Gently stir. Bring to a boil and simmer for 3 hours.

Be sure to remove the skin from the tomato 20 minutes into cooking and then use your wooden spoon to mash the tomatoes into the sauce.

After 3 hours, it should look like this. "Settled" as my mom would say. All the flavors have combined. The okra has taken in all the flavors from the meat, limes, and tomatoes.

Serve this stew like all Persian stews along side a plate of steaming, saffron-basmati rice.

This is gluten-free and can be vegan if you omit meat. Just use vegetable stock instead of water to give it body and extra flavor.

Hey, if I was patient enough to make this for lunch. You can make this!! Another great recipe for your Crock-Pot too--you know it's collecting dust in your closet, so give it a try :)

Blueberry and Cardamom Yogurt Cake

2011-08-31T21:59:00.000-07:00

I'm turning into my mom!!!!

Wait, does this mean that one day <if> I have a daughter, she'll gasp and think the same thing too?! Okay, I will quickly remind myself it's not a bad thing at all. In fact, it's great, because my mom's cooking and her teaching are always an inspiration to me.

Anyways, I'm turning into my mom because I'm adding all things "Persian" to any recipe I come across these days--especially desserts.

As noted in one of my previous blogs about strawberry cake, I noted how I practically despised anything that involved cardamom, rosewater, whatever "Persian" that my mom added to desserts when I was a kid.

Well I'm all grown up now. And here I am, adding those pesky ingredients to a recipe I recently came across in the June 2009 issue of Gourmet magazine. It's called Raspberry Buttermilk Cake.

I took out the buttermilk, sub'ed Strauss Organic Yogurt and added 1/4 a teaspoon of ground cardamom. Oh and I used blueberries instead of raspberries. Raspberries freak me out sometimes...they're fuzzy and the little seeds get stuck in my teeth.

It's best to use Strauss Organic Yogurt for this recipe because that tangy taste that I love about that yogurt really comes out in this cake. Also, when you add a couple of dashes of ground cardamom to this recipe, it really pairs well with a hot cup of Persian tea (Earl Grey or Darjeeling is just fine).

Recipe for (1) 9'' round cake (I made two in the photos):

1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp cardamom

1/4 tsp salt

1/2 stick of unsalted butter, softened

2/3 cup plus 1 1/2 Tbsp. sugar, divided

1/2 tsp pure vanilla extract

1 large egg (preferably free-range)

1/2 cup of Strauss Organic Yogurt (or buttermilk)

1 cup fresh blueberries

Pre-heat oven to 400 with rack in the middle. Butter and flour a 9" round cake pan.

Whisk together first 5 ingredients and set aside.

Cream butter and 2/3 cup sugar with an electric mixer at medium-high until pale and fluffy, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in 3 batches, alternating with yogurt, beginning and ending with flour, and mixing until well combined.

Floured pan--I like to use cornmeal on the bottom of my pans.

Spoon batter into cake pan, smoothing top. Scatter the blueberries evenly on top and sprinkle with remaining 1 1/2 tbsp. sugar. (remember this recipe is for one cake pan, I doubled it to fill 2 pans)

*my added "touch": lick the bowl and spatula while you're waiting for the cake to bake

Bake for 25-30 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes then turn out onto a rack and cool to warm 10-15 minutes more. Invert onto a plate.

This is the best afternoon dessert! Thanks to my old issue of Gourmet magazine and my mom's wisdom of adding and sub'ing random Persian ingredients!

Braised Brisket with Southwestern Spices

2011-08-17T23:22:00.000-07:00

I have a HUGE crush on Southwestern cuisine. I think of cowboys and campfires, lassos and horses--an open field with roaming cattle. I like to picture a big cast iron pot on an open flame, simmering with meat along side vegetables and beans--and a hungry cowboy waiting patiently for his meal after a long day.

Typically known for food that has been influenced by our wonderful neighbor Mexico, Southwestern cuisine involves the use of chiles, spices, and braised meat. Instead of using cuts of meat like the head, ears, or feet in these braises that's typical in Mexico, Southwestern cuisine revolves around larger cuts of meat such as beef brisket or pork butt/shoulder.

I made this recipe of braised brisket in honor of Rumi's 1st birthday. A true "cowboy" sort of meal for friends and family. The spread was turned into a taco bar with home made salsas (roasted tomatillo and spicy cilantro-onion), home made pickled carrots and onions, lots of cilantro and limes and a strawberry cake topped with a #1 candle for many wishes to come true.

For 8 pounds of Brisket (about 3 cuts) you will need:

A head of celery (roughly chopped)

2 onions roughly chopped

1 pound of carrots roughly chopped

1 red bell pepper roughly chopped

1 green bell pepper roughly chopped

1 lime, sliced in half

1 serrano

2 dried pasilla peppers

1 bulb of garlic (whole, not peeled)

1 bottle of beer (preferably Modelo negra, but I had an IPA on hand) *you can substitute beef broth or just water.

1 can of tomato paste

3 chipotle peppers from a can

For the Rub:

1 1/2 tablespoon New Mexico Chili powder

1 tablespoon Paprika

1 1/2 tablespoon Cumin

2 tablespoons Salt

A few turns of fresh cracked pepper

Rub these spices all over the brisket and let it marinate overnight or for at least 2 hours.

Heat 2 tablespoons of oil in a pan (preferably the pot you will be braising in, but a pan will do if you plan on putting it in the slow cooker) and sear both sides of the brisket starting with the side with a slab of fat on it. And don't feel obligated to remove that fat as it adds body and flavor to the braise.

Next:
Sautee all the vegetables in small batches for 2 minutes. During your last batch, add the tomato paste and chipotle peppers and mix it in. Deglaze with the beer and then add the meat and vegetables in layers into your pot.

Cover with a little more water if necessary. About mid-way in the pot. Cover and braise in the oven for at least 6 hours at 275 degrees. Or until the meat is tender and falls apart.

It should look like this when it is ready to be cut into shredded pieces.
Using tongs, gently place the meat on a clean sheet pan. Toss all the other veggies (or snack on them as I did).
SAVE THE LIQUID!!!
On medium high heat, reduce the liquid by half and add a little honey to it (optional). The honey adds a touch of sweetness to the spicy sauce.

On a clean cutting board, remove the fat on the under side and cut the meat into small shredded cubes. Pour most of the reserved juices that have been reduced on top.

And here it is: braised brisket with Southwestern spices.
Eat it as taco meat, burrito meat, "sloppy joe", layered into nachos, served with rice and beans or jalapeno corn bread. Just remember to eat it like a COWBOY :)

Southern Fried Chicken Marinated in Persian Spices

2011-08-05T10:27:00.000-07:00

I have played around with this recipe on several occasions--especially when I'm feeling homesick. I always miss my mom's delicious cooking. She's never made us fried chicken, but growing up in the South we would eat it on occasion.
When I think of fried chicken, it takes me back to the first few weeks of getting situated in Jonesboro, AR. On the weekends my dad would drive us around and show us our new city (pop. 45k at the time) to call home. We were surrounded by tall oak trees and miles of greenery. Like a breath of fresh air from the dry, hot summer days of Tucson. It was a new beginning to what we left behind.
To help us get situated, my parents would take us to different restaurants on the weekends. Buffet restaurants were popular at the time and as a nine year old I loved them for the dessert section with hotel pans of peach cobbler, strawberry cobbler, cookies, and a self-serve yogurt machine.
The buffet had an array of fried foods as well: okra, catfish, frog legs, corn on the cob, collard greens--but the winner for me was always fried chicken. These are some of the foods of the south. At the time I didn't think anything of it, but I was slowly learning the culture and traditions of the South by frequenting these restaurants.
Living in the South for 14 years I've learned that the techniques of Southern cooking are a little similar to the techniques of Persian cooking. In the south, meat is marinated in buttermilk to tenderize, seal in juices and add flavor to it. In Iran, meat is marinated in yogurt for the same purpose--although this technique is used for grilling rather than frying. In the South, every household has their own spice mixture they call "secret" and in Persian households they have theirs "advieh" in which it too is a family secret.
This fried chicken recipe is my recipe. It takes me back to living in Jonesboro--not always wanting to be there, but learning the importance of culture and acceptance of others through the foods people eat. This is fried chicken, with my Persian "advieh" (spice mixture), that represents me.

The recipe as follows:

Spice blend clockwise: 1/2 tsp. granulated garlic powder, 1/8 tsp. cayenne, 1/2 powder cumin, 1/2 tsp. angelica powder, 1 tsp. turmeric, 1/2 teaspoon ground ginger, 1/2 tsp. paprika, kosher salt to taste.

Rub all over chicken (I used 6 pieces of legs and thighs each-bone in). Add fresh cracked pepper and marinate in equal parts buttermilk and yogurt.

Chill overnight or at least 3 hours.

Dredge in flour mix with cornmeal (3:1 ratio) with a few shakes of cajun seasoning. Dust off extra and pan fry in canola oil until golden on both sides but not cooked through.

Bake off in the oven at 350 until cooked and juices run clear. Baking it cuts out the time it is frying in the oil. The crust is still crispy, and the chicken is juicy.

As we say in the South, "Y'all come back for more"

and in Iran

"Nousheh Jan"

I will never forget my Persian heritage, Southern upbringings, and living in the Southwest through the foods I eat and create.

Hope this inspires you to cherish where you come from and appreciate where you are today.

recipe to a name.

2011-07-08T21:49:00.000-07:00

Photo by Cristobal

It's been almost a year since Rumi came into our lives. I actually started writing this blog for him to read when he gets older. Since I usually relate my memories to the foods I eat, this blog works for me. I can express my thoughts and memories through recipes I've had the honor to try; and hopefully, Rumi will come to appreciate my reasoning behind blogging for him.

In my very first blog entry I stated that I will "get back" to the reason why I named our boy Rumi. Everybody has a reason as to why they name their child. Mine has a lot of history behind it and a lot of meaning...
When I went back to Iran as an adult at the age of 20, I absorbed more culture and understanding than I had when I was 7. I came to appreciate family life and what it means to have a sense of belonging. Because when you grow up in the States coming from immigrant parents you don't belong--especially growing up in the South. You try to find every way to fit in.
I know everyone can relate to this, but it's just a little harder for the child that has the "parent's from another country." I remember asking my parents why they named me Mahfam. I HATED my name and thought I deserved an explanation.
My mom (in farsi) told me, "well, Mahfam dear, I named you Mahfam because you are Mah-fam. It means the color of the light of the moon. I named you Mahfam because like the moon you are unique...I named you what I believe you are--that's what mom's do"
My mom's answer was only satisfying until I had to go to school. At school, I wished my name could be a little easier to pronounce. At school, I dreaded roll call. At school, I stuttered my name when someone asked me. At school, I was made fun of for having my name. Only my sisters could relate to my pain at the time...

I was introduced to the poems of Rumi when I was 16 by my friend Alma. Alma was an exchange student from Bosnia and we just clicked. Alma soon joined my group of friends and on weekends we all hung out at our local coffeehouse/bookstore. (The only thing, besides partying or cruising the streets, to do on the weekends in Jonesboro, AR). Since I wasn't allowed to go to the parties and there's only so much cruising you can do on 1 main street, the bookstore was our haven.
We would go through the aisles and read through books, flip through magazines, and drink coffee until closing. On one such night, we were reading different books on poetry and just talking about our lives when she picked up Rumi from the shelf and said, "oh, I love this poet; I'm sure you know of him since he's a Persian poet." I did not. I grew up with Hafez and Omar Khayyam in the home, but not Rumi.
I started skimming through the pages and I immediately fell in love. I read through the whole book, The Essential Rumi, by Coleman Barks translation in a week. And I kept the book with me, always opening it at random pages and reading a few poems. Sometimes I'd base my whole day on a few lines from Rumi. I related to his teachings and I held the book dear to me. He taught me about friendship, love, war, misfortune, deceit. From 16 onwards, I kept his teachings near. I sometimes looked for advice in his poems.
I never thought I would name my child after him. That is, until I my trip to Iran at the age of 20. My dear aunt Sima was talking about what motherhood is all about, what it means to name your child, the sacrifices a mother makes when she decides to have a baby (whether naturally hers or adopted), and how important it is to honor one's mother.
At 20 I didn't care too much about what she was teaching me, but I did absorb and I did learn. She told me that it is in the mother's heart to name her baby. The mother has already formed a bond with her baby before it is born and therefore, it is her gift to name her child.
Eight years later, I had remembered what my aunt had taught me. I gave my baby his name the day he was born. I gave him a name of a poet that became my friend at the age of 16. I gave him a name of a poet that went on to college with me. I gave him the name of a poet that directed me to the love of my life. I gave him the name of a poet that spoke words of love on our wedding invitations.
I named him Rumi.
I named him Rumi not because I want him to go through school only to be tormented by his name, but because I believe he will stand strong behind his name.
I named him Rumi not because I compare him to the wonderful poet, but because the wonderful poet helped me fit into a world for dreamers and believers.
I named him Rumi not because I want to be the cool, hip mom, but because he was in me all along.

Photo by me.

Photo by Gema.

Photo by Gema

Photo by my mom#2, Gema.

Minted Meatballs with a Spicy Cucumber Yogurt Sauce

2011-06-23T19:20:00.000-07:00

Mmmm, meatballs. I love them. I think every country/region has it's own variation.
In fact, if I was to host an international food festival I would have all the participants only make meatballs. Meatballs representing their country's herbs, spices, and meat (or lack of).
You can really learn a lot from someone by tasting their meatball. Oh yeah, I have to keep this PG ;) hehe

So the meatballs I made today would definitely represent the spices and herbs my mom would use in all of her recipes. We eat yogurt with everything, and it's only natural for me to use yogurt as the dipping sauce for these meatballs.

For the meatballs:
1 pound of organic ground beef (85/15 or leaner)
1/2 an onion, grated
1 egg
1 Tbsp fresh, minced parsley
1 Tbsp dried mint
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon granulated garlic
S/P to taste

Mix all of the ingredients together and form into meatballs by rolling the meat in your hand.
-oh boy, it's hard to describe making meatballs without making you blush-
After you've formed your meatballs and placed them on a tray, refrigerate for about half an hour.

I yielded about 30 meatballs for a pound of beef, but you can get up to 60 or 70 if you make them smaller.

While your meat is chillin...
Make the yogurt sauce:

About 2 cups of yogurt
1/2 English cucumber, diced small
1/4 onion, diced small
2 tbsp. dried mint
1 tbsp. dried dill
couple pinches of cayenne for heat
couple drops of extra virgin olive oil
squeeze of a lime
salt to taste

Mix it all together and refrigerate until ready to use.

To cook off the meatballs, heat a non-stick skillet with just a teaspoon of oil (literally, b/c you don't need all the oil as the meat has it's own fat it releases during the cooking process).

Once the skillet is hot enough place as much of the meatballs you can in the pan without over crowding. You may have to cook off in batches. Give all sides a good sear and cook until done.

Place it on a plate and serve with the yogurt sauce.

Enjoy it in a wrap with mixed greens, on a bed of basmati rice, or simply on its own.

Meatballs are a great way to kick off the summer with healthy eating. Their healthy if you cook them without frying. Using yogurt as a dipping sauce instead of ranch or sour cream really cuts out the extra calories. And, visually you feel like you're eating more when in fact 3-5 meatballs (as pictured) is less meat than a hamburger. Just think, most of us can eat an 8 oz burger in one sitting...that's a lot of meat.

Light Dinner for 2: Spanish inspired Gambas with Shirazi Rice Salad

2011-06-16T09:47:00.000-07:00

Spanish inspired Gambas with Shirazi Rice Salad.

Since being a stay at home mom, I've come to appreciate my time with Rumi. It gives me the opportunity to not only give him my unconditional love, but I get to teach him about the world around him. Every milestone, every giggle, and every meltdown I'm there with him along the way. Teaching him and showing him his world is priceless!!
Being a stay at home mom also means we solely rely on my husbands income. So we budget like any family does relying on one income. And, since a big part of our budget goes towards groceries, I have to do my very best in utilizing what I have in the pantry, fridge and freezer without having to make an unnecessary trip to the grocer.
I was inspired to make this dish based on left over rice (that I would normally toss in the trash), vegetables I had in the fridge, and shrimp I purchase in bulk and keep in the freezer.

Shirazi salad is a popular Persian salad from the city of Shiraz (my mom's home city). It is a a salad of cucumbers, tomatoes, onions tossed with mint and lemon vinaigrette. It's the perfect summer salad!!

This recipe is my version as I've added basmati rice and Spanish inspired shrimp for a light dinner for 2.

For Shrimp:
10 medium sized shrimp, shelled, deveined, butterflied
a teaspoon of the following spices:
garlic powder, Spanish smoked paprika, chile pepper, salt/pepper
Zest of half lemon
Juice of half a lemon

Marinate for 10 minutes. You'll notice the shrimp turning pink as the lemon juice partially cooks the shrimp. At this point, in a small sauce pan heat 2 tbsp. of olive oil and saute your shrimp until it's done. You'll know shrimp is done once it turns pink. Remove from heat and set aside.
Make your warm dressing:
In the same sauce pan with the pan juices from the shrimp heat the pan on medium high heat until the sauce reduces to about 3 tablespoons. Set aside.

For the salad:
1/2 cup left over rice
6-8 cherry tomatoes, halved
half a cucumber, medium diced
1 red bell pepper, diced
1/4 red onion, diced
zest of half a lemon
1 tbsp. dried dill or 3 tbsp. fresh

Lemon vinaigrette:
Juice of 1 lemon
3 Tbsp. extra virgin olive oil
garlic powder
s/p

To assemble:
Toss the salad with the vinaigrette. Pour a heaping pile of the salad onto a plate, place 5 shrimp on top and pour 1/2 of the warm dressing on the shrimp and along the border of the salad.

This salad is light, yet filling. Perfect after workout dinner!

2011-06-16T09:14:00.000-07:00

Strawberry Pie

I call this the "one-handed" pie. Like most of my cooking/baking, I'm usually holding Rumi with my left arm and cooking with my right. I was lucky enough to prepare this pie while he was sleeping most of the time, but the rustic crust is thanks to Rumi.
Which brings me to say that the saying "easy as pie" holds true!!! Especially this pie recipe that I found in my Saveur magazine issue #139! It's not only easy, but really fast to make...just allow an hour to cool your dough before rolling it out.

3 cups flour

12 tbsp. unsalted butter, cubed/chilled

1 1/2 tsp. kosher salt

3 lb. strawberries, halved

1/2 cup, plus tbsp. sugar

1/2 cup cornstarch

2 tbsp. orange juice

1 tbsp. orange zest

1 vanilla bean, seeds scraped

2 tbsp. heavy cream

1. Pulse flour, salt and butter in food processor until pea-size pieces form. Add 1/2 cup of ice-cold water; pulse until dough forms. Form into a ball; halve and form into two disks. Wrap; chill for an hour.

2. Heat oven to 425 degrees. In a bowl, toss together the remaining salt, berries, 1/2 cup sugar, cornstarch, juice, zest, and vanilla. Set aside. Unwrap dough, roll both into 11" wide and 1/8" thick circles. Transfer one circle to a 9" deep-dish pie pan; mound filling inside. Cut 3/4" strips from remaining circle; transfer to top of pie, creating a lattice pattern. Trim and crimp the edges. Brush dough with heavy cream and sprinkle with remaining sugar. Bake until golden and bubbling, about 1 hour.

(If crust begins to brown before pie is finished baking, cover with foil until pie is done). Let cool.

I really enjoyed making this pie because it was not only VERY easy, (coming from someone who once thought pies were hard to make) it is actually delicious. Not overly sweet, just simple. And with that said, add more sugar if you like your pies to be very sweet.

Parisa's Purrrsian Margaritas

2011-06-06T10:58:00.000-07:00

Photo of my beautiful cousin: Parisa :)

If "Margarita" was Persian, then her name would be "Parisa."
Ok. Maybe not.
But my beautiful cousin Parisa is as tangy, salty, and refreshing as a margarita should be.

We always look forward to her visits from L.A. *She entertains us with her stories. She makes us laugh with her jokes. And she always has the latest trend advice. She's a fashion designer--currently the Senior Designer at G by Guess. So she gets the V.I.P treatment where ever she goes: concerts, indy movie screenings, or any festival just so she can scope out the latest trends.*

When we do get together, we always find a reason to cook something together.
This time we did it a little differently--adding margaritas to the mix.
I made organic burgers, Mahsa made creamy, baked mac n cheese with organic vegetables, and Parisa made the margaritas.

Parisa's Purrrsian Margarita

1 1/2 oz. silver tequila

1 oz. orange liqueur

juice of 1 lime

1/2 tsp. pomegranate molasses

splash of simple syrup

splash of rose water

2 sprigs of mint, plus 1 for garnishing

lime wedge to garnish

salt to garnish (optional)

Build the margarita (all listed ingredients, minus garnish) in a glass filled with ice.

Pour into a shaker.

Shake vigorously.

Rub lime wedge around the rim

Salt the rim

Pour the cocktail into the salted glass with fresh ice and garnish with the lime wedge and mint

Cheers.

The rosewater, pomegranate molasses, and mint really make this margarita delicate, yet vibrant--just like Parisa!

Cristobal's Southern Strawberry "Birthday" Cake

2011-05-07T21:47:00.000-07:00

Okay, so I made MY favorite cake for Cristobal's 30th birthday.
Before you go on thinking I was selfish for making him a cake that isn't his favorite (although it's up there on his cake scale), let me tell you a long story about how I met strawberry cake and why I decided to make it for his birthday.

I grew up in the South. Jonesboro, Arkansas to be exact. My family stood out like a sore thumb during the 90's (after 2000, I would say it became more multicultural).
My mom's cakes and desserts for potlucks, birthdays, and special occasions were the not so typical, yet always yummy: Persian baklava, rollette with rosewater whipped cream, saffron rice pudding, walnut cookies, chickpea cookies... (the list can go on).
I was, and am, very proud of my mom's cooking, baking, and entertaining. After all, that's where I got my love for cooking and entertaining.
Mom, never hesitated to bake or cook for anyone and was always up for a party at our house.
Every time she made a cake she'd add a little rosewater to it or saffron; a dash of ground cardamom and a heavy hand of "anything Persian". Yes, I know these are now the "cool" ingredients every chef out there is adding to their fancy menus, but at the time it was not cool for me. It was kind of embarrassing.

Like, why couldn't we be normal and add food coloring to our cakes and sprinkles, and whip cream from a can (not the homemade kind). Why couldn't be use the Betty Crocker boxed cake mixes? I seriously thought we were poor because everything had to be homemade and Persian. My dad also refused us of anything with food coloring or artificial ingredients. Add that to the mixture of growing up 1 in 2 of Persian families in Jonesboro and you have one kid who wants to sort of "fit-in." So I vowed to myself that once I turn 16 and can drive, I will treat myself to all the artificial ingredients out there. Yes, I was a rebel!

*side note: my purpose in writing this is not to bash the way I grew up--only to explain what it was like as a first generation Iranian girl growing up in the South. By all means, hind sight I'm proud of the culture I grew up in, happy I couldn't eat Fruit Loops for breakfast, and a little humbled that most every meal was home cooked by my mom or dad. (don't shed a tear, I did have the occasional McDonald's and Little Caesar's Pizza Pizza for dinner.)

Fast forward to my job as a barista in college: Edge Coffeehouse. The first coffeehouse to pop up in Jonesboro, and I had the coolest job. In addition to espresso drinks, coffee and tea, we also served freshly made wraps and sandwiches, homemade cakes and pies. Yes, cakes and pies without saffron or rosewater. Cakes frosted with icing and cream cheese, not with rosewater whipped cream.
I Was In Heaven!

And there she was. Beautiful, red, and studded with strawberries. Surrounded in the vitrine with plates of fluffy coconut cake and cherry cheesecake.
It was probably my very first time trying Strawberry cake and Coconut cake prepared in a Southern way. Most of my paycheck would go towards stuffing my face with those two cakes. My co-workers were kind of surprised by my new love affair and were quite shocked that it was my first time eating such cakes. Mrs. May was the "grandma" baker for the Edge-- a true Southern belle who knew how to bake! Just thinking of her baked goods-especially strawberry cake- saddens me. I miss that delicious strawberry cake. Frosted perfectly, surrounded by strawberries, just waiting there for me to eat after work (okay, okay, I did eat while working too--no one's perfect!)
So, I kick myself today for not getting her recipes after working there for 4 years.

And the search continues...
I had searched endlessly on the web for a good strawberry cake recipe. They are ALL horrible. I've tried them all from Food Network's chefs to Southern Magazine's recipe. I have seriously been searching for the past 8 years!!!!!!! I've driven Cristobal crazy over this search. Not even Sprinkle's strawberry cupcake can compare to my very first bite at the Edge Coffeehouse. (a couple years back Cristobal surprised me by making strawberry cupcakes, but again it just wasn't the same.)
Until....*drum roll/angel's singing*
My May 2011 issue of Saveur magazine www.saveur.com is featuring Charleston, South Carolina in honor of soul food. And in the collection of recipes, I spot Strawberry Cake!!! I read over the recipe and it's nothing like the other's I've tried. It's SIMPLE. Like Strawberry Cake should be.
In honor of driving Cristobal crazy over strawberry cake, I decided to bake it for his birthday. I was taking a risk as I hadn't tried it out before hand, but I just had a hunch that it would be great.
And GREAT it was!
*I will post the recipe word for word. And let you know of the adjustments I had to make afterwards.

Strawberry Cake from Bertha's Kitchen
Serves 12

16 tbsp. unsalted butter, softened, plus more for greasing pans
3 cups flour, plus more for dusting pans
1 tbsp. baking powder
1/2 tsp. kosher salt
1 cup milk
1/2 cup seedless strawberry jam
3 tbsp. red food coloring (optional)
2 cups sugar
1 cup canola oil
1 tsp. vanilla extract
3 eggs
8 oz. cream cheese, softened
1 1-lb box confectioner's sugar, sifted
1 tsp. strawberry extract

1. Heat oven to 350.
Grease (2) 9'' round cake pans and dust with flour; set aside.
Whisk together flour, baking powder and salt in a medium bowl; set aside
Whisk together milk, jam and 2 tbsp. red color; set aside.
Beat together sugar, oil, vanilla, and eggs in a mixer on medium-high speed until pale and smooth, 2-3 minutes.
In 3 additions, alternately add dry and wet ingredients to sugar mixture, beginning and ending with dry; mix until combined.
Divide batter between prepared pans and smooth tops; bake until toothpick inserted comes out clean; about 40 minutes.
Let cool for 15 minutes, unmold, then cook completely.

2. In a large bowl, beat butter and cream cheese on high speed of a mixer until smooth and fluffy, 1-2 min. Add remaining food coloring, confectioner's sugar and strawberry extract; beat until smooth.
Place one cake upside down on a cake stand and spread 1/3 frosting over top.
Cover with second cake, top side up; frost top and sides of cake with remaining frosting; refrigerate 1 hour before serving. Serve at room temperature.

*I'm a firm believer in always making a recipe word for word the first time you make it so you can truly respect and honor the person who came up with it. oh and changing a recipe by a few ingredients or steps NEVER makes it yours! So I'm listing the changes I had to make, but by no means am I claiming this as my recipe. Thank you Bertha for this recipe!

Yes, I had to omit the food coloring. My dad raised me well (next time I'll search for beat juice substitute because I think the red coloring gives a great visual to the cake.)
The recipe calls for "flour" so I just used cake flour, but I'm sure AP flour will be just fine.
I also added another 1/2 cup of jam to the batter to make it a little more "strawberry-ish"

For the frosting I again omitted the red coloring.
And, for the love of God, I could not find strawberry extract. I called 3 different grocers (Fry's, Sprouts, and Whole Foods) and none of them carried it. So to give the frosting strawberry flavor I used strawberry jam that had the seeds and the chunks in it. I didn't actually measure it, just poured it in until it had the taste I was looking for.

There you have it. My long story about growing up Persian in the South, finding strawberry cake, losing strawberry cake, searching for strawberry cake and re-connecting with strawberry cake--all in honor of my husbands 30th birthday and a BIG THANK YOU to Saveur's 138th issue and Bertha's Kitchen!

Moroccan Beef Tagine

2011-04-04T22:25:00.000-07:00

Every time I think of tagines, I think of Felicia Ruiz www.modernfrida.blogspot.com and working for her at her former restaurant Lola tapas bar. Her long, dark, wavy hair would be pulled up with an exotic scarf. Her lips tinted with red Chanel lipstick and her vintage dress would be guarded from spills and splatters by one of her many colorful aprons.
I looked up to her as my mentor and my teacher of all worldly things.
She always had stories to tell me of her trips to Spain, Italy, and Morocco. While she would prepare the nightly special, I would be marinating and jarring the weeks batch of spiced olives. I was never able to work efficiently with her. I say this because when she has a story to tell you, you'll want to stop what you're doing so you can go along on the journey.
Her trip to Morocco got me lost in winding alley ways, colorful scarves, and henna stained hands. Spices, herbal remedies, and clay tagines simmering away. Street vendors offering grilled meats. Women cooking over wood-fired stoves-getting dinner ready for their families. Shops selling specialty lemon preserves and the use of harissa everywhere...(I learned about preserved lemons and making harissa from Felicia.)
I can only imagine the aromas she was describing. --At this point my stomach was growling. It didn't help that there was bread baking in the oven, tortilla de patatas cooling on the rack, and Felicia carefully opening pomegranates to add to the night's special. She'd go on to tell me about tagines and Moroccan cuisine and tips she'd pick up from her travels.
A tagine is not only the name of the dish, but it is the vessel Moroccan's (and other North African countries) use to slow cook stews in. The cone on top helps keep moisture in by capturing the condensation and allowing it to drip back down to the base. A helpful tip Felicia gave me, one she learned from a Moroccan housewife, is to dampen paper towels and wrap it around the bottom of the cone to give it a good seal.
Although I've never tried any of Felicia's tagine recipes, the recipe I'm sharing with you is a great one to start with. I didn't have preserved lemons or harissa on hand for this recipe. Instead, I used zest from (1) lemon and sambal (Asian chili paste) respectively.
Oh, and one more thing. You do not need a tagine to cook a tagine in. You can use any ol' pot. It is, however, quite a conversation piece when you have it on your stove simmering away.

Moroccan Beef Tagine with Carrots and Spring Peas
Serves 3

(1) pound bone-less short ribs, cubed (you can use any type of stewing meat.)

for the marinade:
teaspoon and a half of:
cumin, powdered ginger, turmeric, powdered garlic, cinnamon, sambal, sweet paprika, and olive oil
(2) garlic cloves, minced
Rub it all over the meat and marinate over night or at least 2 hours!

and the rest of the ingredients:
(1) medium white onion, roughly chopped
(2) tomatoes, medium diced with seeds
(4-5) carrots cut into thirds
(1/2) cup peas (frozen if you don't have fresh)

On medium-high heat about 2 tablespoons olive oil and sear (in batches) the marinated beef on all sides. Set aside.
Saute the onions for about 2 minutes.
Put the beef back on the heat with the onions and de-glaze the pan with about 1/2 cup of water while scraping the pan.
Lower the temperature to low, cover and let it slightly simmer for 2 1/2-3 hours.
At this point just relax, watch a movie or go to the gym.

During the last half hour add your tomatoes and carrots and simmer till the carrots are fork tender, but not mushy. Also, add salt and pepper to taste at this point. Add the peas 5-7 minutes before serving.

It's important to wait till the last minute when adding peas to any hot dish, because they turn into an ugly, shrivel-ee green color and people will think you've used canned peas instead of fresh or frozen. You don't want ugly peas!!!

I garnished mine with fresh cilantro and shaved radishes.
Tagines are traditionally served with bread or cous cous, but I try to eat gluten-free so I served it with basmati rice.

Spiced lamb tacos

2011-03-30T20:49:00.001-07:00

I was craving 2 things last night: lamb and tacos. Lamb prepared with Persian spices and Mexican style tacos with grilled corn tortillas to be exact. So I decided to kill 2 lambs with 1 stone--(excuse the bad humor, but I just had to).
I made spiced lamb tacos and they turned out D-licious. I wanted to add Persian flair to a traditional Mexican style taco. Instead of sour cream, I used Greek yogurt mixed with herbs. The spices I used for the lamb taco meat are somewhat traditional to Persian kabobs. And the finishing touch of the radish and extra lime squeeze is synonymous to all Persian foods.
I (we, my husband was lucky to be home for dinner last night ;) ), ate them before I took pictures so you'll have to use your vivid imagination on this one!
I was lucky enough to find USDA choice ground lamb from cedar farms- extra lean! Not that New Zealand lamb is bad, but it's just a little more appealing when I know what farm the meat I'm eating is coming from.

For about 1 pound of ground lamb use about 1/2-1/3 teaspoon for the following spices:
cumin, powdered ginger, paprika, chili flakes, garlic powder, sumac, dried mint, dried oregano and S/P to taste.
Add1/4 of an onion, grated and use your CLEAN hands to mix it all together. Put the spiced lamb aside and prepare your pico and "sour cream" toppings and garnishes.
Pico:
2 ripe tomatoes, diced
1/4 onion, diced
1/2 a Serrano chile seeded, diced
A small handful cilantro leaves, torn with your fingers or just run your knife through
Juice of 1/2 a lime
Mix it all and set aside.

"Sour cream" topping:
6 oz. Plain, Greek style yogurt
Handful of chopped cilantro
Tablespoon of crushed dried mint
1 garlic clove, minced
1/2 lime, juiced
S/p to taste
Mix it all and set aside

Garnish:
3 radishes, shaved super thin with a mandolin ( or your killer knife skillz)

this is a boom, boom, and boom process so it's important you have everything prepared and ready to go!

Sauté and thoroughly cook the spiced ground lamb in a tablespoon of oil.
Meanwhile, prepare your corn tortillas by lightly grilling them on a hot cast iron pan. Turning once on each side to lightly toast/ char.

While your tortillas are hot assemble your tacos by layering as follows:
a little bit of the lamb
A spoonful of the pico
A blop of the "sour cream"
and, top it with the super thin radishes
Squeeze a lime for extra tartness and love it!

One thing Persians and Mexicans have in common is we squeeze lime on everything! I only know this because while I was working at the Biltmore Resort, I noticed some of the Mexican employees with their own stash of limes they'd bring with them during lunch in the cafeteria--it really brought a smile to my face because it reminded me of my love affair with limes.
So don't be shy with adding a little tartness to your food.

- Posted using BlogPress from my iPad

Coconut Curried Chicken

2011-03-02T20:47:00.000-08:00

I have to say this whole week I've been inspired by my neighbors.

long story short:

Since the weather is starting to warm up, it has made me want to jog/mommy power walk my body back into a "hot mama-beach body babe." [don't laugh...okay, laugh]

I run with Rumi in his stroller around our neighborhood and I swear to God, my neighborhood is a "little United Nations" represented by Vietnam, China, Turkey, Thailand, Ghana, Germany, India, Mexico and Pakistan (and yes, we have our token Arizonians who keep to themselves and avoid all possible eye contact)...

Anyway, it doesn't help when I start around 5 pm while everyone is prepping dinner and all I can do is take in all the aromas--the curry, grilled meats marinated in gingered soy sauce and lime juice, vegetable stews, wok fried vegetables --only to be starving at the end of my workout, yet inspired to cook beyond my comfort.

So today for lunch I cooked with coconut milk. At first I was a little hesitant. I was afraid I'd make some sort of concoction that would only taste like sun tan oil. I even had worst case scenario in my head: having to juggle holding Rumi and sobbing over a failed attempt all while making Pb&J as back up.

But it didn't taste like sun tan oil! It tasted the way I imagined it would. It turned into a creamy, spicy, brothy stew of chicken simmered in coconut milk with spices and vegetables.

Here's the recipe that I made up (always feel free to make up your own):

(1) Tbsp. veg. oil

(2) skinless, boneless chicken breasts-cut into almost bite sized cubes

(1) onion, diced

(2) carrots, cut into thick coins

(1) celery stick, chopped

(2) cloves garlic, sliced thin

(1) Tbsp. ginger, minced

(1) Tsp. turmeric

(1) Tsp. cumin

(1) Tsp. sambal

(1) can unsweetened coconut milk

(1) cup frozen peas

Cilantro for garnish

S/P to taste

In a medium sized dutch oven, or heavy-bottom pot, saute the onions, carrots, and celery with the oil on medium-high for 3 minutes s/p to taste. Add the garlic, ginger and spices and stir for a minute. Then add the chicken and saute for 10 minutes add more s/p to taste. Stir in the sambal and pour in the coconut milk. Reduce heat to medium, cover and simmer for 30 minutes. Ten minutes before serving, uncover and add the frozen peas.

Serve over steamed jasmine or basmati rice and garnish with cilantro.

I hope you're inspired to cook something simple, yet exotic this week. If your neighbors aren't as cool as mine, then just spin a globe and cook the food from the country your finger lands on! :)


coconut curried chicken

Sorry I've been MIA

2011-02-16T19:40:00.000-08:00

Okay! I've been MIA for the past week. Sorry. I have "cooker's block" (if that's even the correct description... it's supposed to be a cross between writer and cook) Anyway, let me get situated and I'll come back with a recipe or more. Or, maybe I'll just introduce you to a new ingredient to mess with. Whichever the case, you will be happy you stumbled across this page.

Chicken Confit with Pomegranate-Onion Marmalade

2011-02-08T20:38:00.000-08:00

Dear Rumi love,

I want to introduce you to the ingredients you see above. They are all the components to a dish your great-grandmother, Mamon Moeeni, has made many times over for family gatherings.

The chicken slow cooks in the honey, lemon juice, and pomegranate molasses to form sweet, tender meat that will make your mouth pucker for more.

Chicken confit with pomegranate-onion marmalade is my take on this Persian classic. You won't need an ounce of oil to prepare this. (extra calories to save for dessert!)

Confit is an ancient cooking method that involves slow cooking meat in its own fat and juices to ultimately preserve it. It was a way to keep foods last longer before refrigeration.

Ok, so this is what you'll need:

(1) small-medium whole chicken, rinsed and pat-dry

(4) cups (about 2 white onions) white onions, julienne

(5) cloves garlic, cut in half lengthwise

(1) cup lemon and/or lime juice (about 3-4 lemons)

(1) 8 oz. can of salt-free tomato sauce, plus water to rinse out can

(1/2) cup pomegranate molasses (concentrated pomegranate juice)

(1/2) cup honey

S/P to taste

Place the chicken in a dutch oven (or any heavy duty pot). You can also use a slow cooker set on low for 6+ hours.

Add all the above ingredients and generously S/P the chicken.

Cover.

On stovetop: cook on medium heat for about 3 + hours. Baste 3-4 times during cooking process.

Oven: Preheat oven to 325 and cook covered for about 3+ hours. Basting 3-4 times.

Add more water if necessary.

Do not add oil.

When chicken is done. Remove chicken from pot and set on serving platter.

Place the pot on the stove top at medium high heat and bring the sauce to a boil, then simmer for 10 minutes. Constantly stir with a wooden spoon so the fond (caramelized food bits) mix in.

The onions, garlic, and pomegranate sauce all marry and form a sweet, savory, and tart marmalade.

Pour some of this marmalade onto the chicken. Reserve the rest in a small bowl to serve alongside.

This dish is typically served with Basmati-Saffron rice. (refer to my last blog on how to make saffron tea for rice)

When I finish making this, I like to think back and wonder if my great, great, great-grandmother would slave over this dish on an open flame, sitting on a stool with her hair pulled back in a silk scarf as she makes the pomegranate-onion marmalade for the chicken confit...a hungry husband waiting, and a village to feed...

Turkish Coffee (ghaveh Turk)

2011-02-06T11:33:00.000-08:00

Dear Rumi joon,
By now you know how addicted I am to coffee.
In fact, you know my mood changes from 0-10 after I drink my 2 cups in the morning. Hey! Don't judge. It's high in antioxidants! :)
Yes I know this blog is about all things Persian. And, you are half Chilean. So why am I blogging about Turkish coffee? Because it's delicious. Because when I was in Iran I loved having a mid-afternoon coffee drink with a fortune at the end. And, because it's one of the oldest ways to prepare coffee and you know how I love "old traditions."

Here are the steps to making Turkish coffee.

For an average vessel you see in the picture above you will need:
(2)Tbsp. turkish coffee (all it is is super fine ground coffee). (2) Tbsp. sugar (i like sugar in the raw) and (3) cups (as in the espresso cups you see in the photo) of filtered water.

Place it all in the vessel over medium high heat and gently stir every minute or so until a it lightly simmers.

And, once a thick crema forms on top, it's ready to serve!

Pour evenly, back and forth between the (2) cups and sip it with love.

When you get to the coffee grounds it's time to flip the cup onto the saucer and then holding the cup and saucer flip toward your body and make a wish. After a couple minutes upside down, it's time to get someone to read your fortune. Yes, fortune! When reading someone else's fortune it's important you only read their GOOD fortune and NOT misfortune. Yes, it may be all fun and games to you, but some people (like me) take it seriously!

Can you read my fortune?

Zafaran

2011-02-04T20:07:00.000-08:00

*The photo is copied from www.persiatours.com

Dear Rumi joon,
I want to give you my 101 on saffron. I say "my 101" because many people use this spice, but not many know how to truly use it for what it's worth.
I've seen saffron dumped whole, out of it's exotic tin, into a boiling pot of bouillabaisse. Or, even worse, I've seen chefs take a big pinch from the tin and carelessly throwing it into a pan of risotto with some landing on the stove top and being brushed off onto the mats of a busy line. *tear*
Why the tear? Well...
It wasn't until my second trip to Iran at the age of 8 that I learned how to appreciate and respect "zafaran." Your great-grandmother (mommy joon) was hosting a huge dinner party in honor of our visit. I woke up early the morning of the party to help her with all the preparations for the evening.
It was a feast. And with that feast came the use of a lot of saffron. She pulled out her special saffron tin, a mortar/pestle and showed me how to carefully grind the delicate stigmas against a few grains of sugar. So I did as she told me. When the stigmas were no longer and the powder was all over the edges of the mortar, I did what any 8 year old would do. I took in a deep breath and blew into the mortar!
My mommy joon laughed, and carefully brushed it off my face. But I knew, I knew inside she wished I hadn't done that. I probably had over $50 worth of saffron on my face, yet she continued with a new batch and we went on with the cooking.
That day, she taught me about the beauty of saffron and the respect one needs to give it in the kitchen.
She taught me...
Saffron is the stigma picked from the Crocus flower. Each Crocus flower produces about 3 stigmas. Because it is hand-picked from a delicate flower, it is the world's most expensive spice.

My mom and grandma have taught me to set aside a separate mortar/pestle for the use of saffron. One that is not porous at all. A ceramic one works best.
Here are the steps to prepare saffron for food preparation:

Pinch of saffron (about 1/8 teaspoon)

small pinch of sugar (you can use salt, but you may end up over salting your food)

grind with your mortar/pestle till powdered. Tap to get the powder to the center of the mortar.

Add 2 oz. of boiling water.

Let the saffron steep in the water to get a deep hue. You can always add more water if you want to dilute the color and flavor.
After about 1o minutes you have "saffron tea" that is ready to be mixed into any of your dishes.

This method not only lets you get a lot of use out of a small pinch, but I feel like this method truly respects the once living Crocus Sativus.

Saffron-Butter Poached Chicken

2011-02-03T18:47:00.001-08:00

Dear Rumi joon,
I hope this recipe comes to you with ease when you want to impress your friends one day by making an exotic Persian dish minus the fuss. Why fuss you ask me? Well you see sweetie, Persians make everything complicated-especially cooking! Ask any grandmother for a recipe and their measurements involve "half an index finger of turmeric, 2 handfuls and a baby's toe of rice, and counting bubbles when you want to begin the simmering process".
So here's your Nanni joon's recipe that I tweaked over the years after carefully converting these measurements for the everyday household:

I like to use bone-in chicken thighs since it is less likely to dry, but you can use any cut.

(4) bone-in, skin less free range chicken thighs, washed, pat dry
(1) small onion, diced
(1) clove garlic, minced
(2.5) cups free range chicken stock
(3) tbsp olive oil
Half stick of unsalted butter
Teaspoon ground saffron infused in 1/4 cup boiling water for 10 min
S/P to taste

Heat the oil in a heavy bottom braising pan, or deep skillet on medium high heat.
S/P both sides of chicken and sear both sides. Remove from heat.
Meanwhile, sauté the onions and garlic just till translucent.
Deglaze the pan with the chicken stock and scrape using a wooden spoon.
Simmer for 10 minutes and add the seared chicken.
Liquid should just barely cover chicken. Add water if needed. Reduce to medium heat.
Cover and cook for 30 min.
Stir in the butter and saffron. Reduce heat to medium low and lightly simmer for 15-20 min. This will also create a silky saffron butter sauce.
Serve chicken on a pillow of fragrant basmati rice with the sauce lightly poured over.
nousheh joon (Bon a petite)

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