Virtual Book Launch Party for An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair

We usually don't post on a Friday, but today is a special day.  We are participating in a virtual book launch party!  An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by the absolutely amazing Faith Gorsky comes out today, and we are so excited to (FINALLY) be able to get a hold of this book from one of our favorite bloggers.  Her book has over 100 Middle Eastern recipes, with a focus mainly on dishes from the Levant, but also a few recipes from other areas of the Middle East.  Her recipes are authentic Middle Eastern, but streamlined for today's cooking with an emphasis on demystifying techniques and ingredients that can be difficult for most of us to master.  The book is available to order on Amazon and Barnes and Noble.  So you definitely want to get a copy of this - doesn't this sound like such a valuable addition to the cookbook collection?  I totally think so.

Faith is letting us share a recipe from her book today - Saffron Rice with Golden Raisins and Pine Nuts.  Such a gorgeous and delicious dish!  This recipe is actually vegan, so it is perfect for incorporating into a vegan or vegetarian meal, but it is also wonderful served with chicken, beef, lamb, or seafood.  Faith recommends pairing the rice with her Shrimp in Aromatic Tomato Sauce.

After you check out the recipe below, please head over to Faith's blog to check out her virtual book launch party to see the other bloggers who are participating.  Also, as part of her virtual book launch, Faith is hosting a giveaway of a fabulous set of prizes.  Be sure to head over and enter!

Saffron Rice with Golden Raisins and Pine Nuts

ROZ MLOW’WAN

Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky
(Tuttle Publishing; Nov. 2012); reprinted with permission.

Serves 4 to 6
Preparation Time: 10 minutes
Cooking Time: 20 minutes, plus 15 minutes to let the rice sit after cooking

1½ cups (325 g) basmati rice, rinsed
2 tablespoons olive oil
3 tablespoons pine nuts
1 onion, finely diced
4 tablespoons sultanas (golden raisins)
1¾ cups (425 ml) boiling water
¾ teaspoon salt
½ teaspoon saffron threads (or ½ teaspoon turmeric)

1. Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a
kettle of water on to boil.
2. Add the oil to a medium, thick-bottomed lidded saucepan over medium heat. Add
the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly.
Transfer the pine nuts to a small bowl and set aside.
3. Add the onion to the saucepan you cooked the pine nuts in, and cook until softened and
just starting to brown, about 5 to 7 minutes, stirring occasionally. Add the rice and cook
2 minutes, stirring frequently. Stir in the sultanas, boiling water, salt, and saffron (or
turmeric), turn the heat up to high, and bring it to a rolling boil.
4. Give the rice a stir, then cover the saucepan, turn the heat down to very low, and cook
until tender, about 10 minutes (do not open the lid during this time). Turn the heat off
and let the rice sit (covered) 15 minutes, then fluff with a fork.
5. Transfer to a serving dish and sprinkle the toasted pine nuts on top; serve.

OPTIONAL Add two pods of cardamom, two whole cloves, and one 2-inch (5 cm) piece of
cinnamon stick at the same time that you add the rice.

ORIGINAL POST on An Edible Mosaic

Apple Pomegranate Fruit Bars with Rose and Ginger

I love that I am 28 years old, with a child of my own, and I can go to my gram's and still be treated like one of the grandkids.  When we were visiting friends and family back East last month, Max and I ended up with extra time to spend at her place, and it was AWESOME!  She fed us amazing baked goods. She gave us books to read to keep us busy (picture books for Max and Christmas-y cook and craft books for me).  I even had my friend Vicki come over and my gram made us all a homemade spaghetti dinner.  With both coconut pie and shortbread bar cookies with an apricot filling for dessert!  Yay for two desserts!  It probably sounds like she was babysitting both me and Max.  And that is probably a true statement.  I even needed her medical help with this weird thing that had popped up on my arm.  I apparently was the recipient of a spider bite.  I have no clue how that happened.  But my gram took care of it.

So after we got back, I missed my gram!  How could someone not miss gram?  And then I remembered that she gave me the recipe for her shortbread bar cookies with the apricot jam!  I didn't have any jam around, but I had gone to the farmer's market recently.  I combined her cookies with ingredients I had on hand, and it made me feel like she was right next door for a moment.

Ingredients
3 cups flour
1 cup sugar
1/2 teaspoon baking soda
1 cup unsalted butter, softened
1/4 teaspoon kosher salt
4 apples, chopped (I used Granny Smith and Pink Lady)
pomegranate seeds from 1 pomegranate
1/3 cup sugar
1 1/2 tablespoons lemon juice
1/2 tablespoon cornstarch
1 tablespoon ground dried rose leaves, plus more for sprinkling on top
2 teaspoons ground ginger

Instructions
Heat oven to 350.  Using an electric mixer, cream butter and sugar.  In a bowl, whisk flour, baking soda, and salt.  Then slowly mix the flour mixture into the butter mixture. Set aside.

In a medium bowl, toss the chopped apples, pomegranate seeds, sugar, lemon juice, cornstarch, rose and ginger.

Press 2/3 of the reserved flour mixture into a greased 9 x 13 baking pan.  Pour apple mixture over it.  Then sprinkle remaining flour mixture.  Dust a bit of sugar and ground rose on top.  Bake for about 35 minutes, until golden brown and the apples have cooked.  Remove and set aside until cool.  Cut into squares for serving.

Thanksgiving Tips

Last month I cooked a Thanksgiving dinner and a Christmas dinner. The only thing missing was a crowd around the table. Why the feast? I was developing recipes for Roast Turkey, Brown Sugar and Mustard Baked Ham, Maple Mashed Sweet Potatoes, Lightened Green Bean Casserole, a Holiday Salad (with pomegranate seeds and pepitas) and Harvest Apple Stuffing. I also created some recipes using leftover ham and turkey and for a few fun things you can make for the holidays to give as gifts like Peppermint Bark and Chocolate Chip Cookies in a Jar. The recipes were for Grocery Outlet and will be featured in a brochure for customers. 

Having never hosted my own holiday dinners for 10+ people, I learned a lot! I shopped for as much of the dishes as possible at Grocery Outlet, after doing my planning and creating shopping lists. Of course making lists of what you need to buy is important, but being open to swapping out ingredients if you find something delicious and on sale is a good idea too. I was planning to use dried cranberries in the salad but found pomegranates were a better choice at the time. 

Shopping at Grocery Outlet I found many more organic products than I was expecting. There were organic fresh, frozen and packaged foods, and all were very competitively priced. Grocery Outlet has come a long way since I used to shop at the San Francisco store affectionately referred to as the "canned food store." 

When it comes to holiday meals, the main thing is to have an enjoyable time with your family and guests. If that means buying a pie instead of baking one, so be it! Concentrate on putting your energy into the things that matter most to you don't make yourself crazy trying to do everything. Most importantly? Have fun!

So here are my tips for Thanksgiving: 

1. Divide and conquer! Holiday meals are more elaborate and involved. No one person should have to do it all. Letting guests or family members take responsibility for a dish or a course gets them more involved and is nice way of sharing. 

2. Think big. Contrary to popular belief, many people love leftovers! Especially roast turkey or ham, not to mention stuffing and gravy. Make enough so guests can take some home or so you can make great soups, sandwiches, enchiladas, stuffed crepes and more. You'll be amazed at all the ways you can turn leftovers into fresh meals.

3. Plan ahead. Not only is planning important, but preparing some things like appetizers, side dishes or desserts ahead of time will make the actual holiday much less stressful. Not everything can be prepared ahead, but sometimes even components like salad dressing or pie crust can be made days before you need to use them. 

4. Enjoy seasonal flavors. Whether or not you're roasting a turkey or baking a ham, Autumn fruits and vegetables like apples, pomegranates, pears, cranberries, sweet potatoes, brussels sprouts and squash are welcome additions to the holiday table. Even if you serve them in new ways, they will make everyone feel the holiday glow.

5. Start early. Holidays are really about spending time together, not just eating. So plan to get together early in the day. Have appetizers and drinks, socialize before sitting down to the main event.

Wishing you and your family a very happy holiday season!

Amy

Disclaimer: Though I was compensated to create recipes for Grocery Outlet, I was not paid to write this or any other post. 

Mexican Cookbook Roundup

Last year I received a copy of Truly Mexican by Roberto Santibanez. It made it's way into my kitchen and never left. I am often skimming through it and planning my shopping and meals with it. The book focuses on salsas, sauces, moles and adobos. It's a mix and match kind of book, take a sauce use it for enchiladas or a stew, however you like. I make my own tortillas these days and my freezer is always stocked with big bags of tamales, roasted chiles and tomatillos. It has expanded my repertoire, to say the least. The book also includes a scrumptious recipe for a pipian and jalapeño dip I have been in search of literally for years.

Because of my recent fixation with Mexican food, I got very excited to see so many new Mexican cookbooks this season, including a new one from Santibanez. His latest book is Tacos, Tortas and Tamales. If you want to recreate Mexican street food at home, this is the book for you. From salt cod tortas to tacos of potatoes in green salsa and agua frescas, there is plenty to try that you probably haven't made or possibly even tasted before. I find this book like the last one to be very inspiring. I may not follow the recipes exactly but I find great ideas that excite me. 

The next book comes from Rick Bayless, my other go-to Mexican cookbook author. It's Frontera Margaritas, Guacamoles and Snacks. Some wild and wonderful recipes are in this book like cilantro japaleno margaritas, port sangria, and guacamole with watercress and sesame. It's quite the party book, whether you are actually throwing a party or just cooking for your family.  The emphasis here is on drinks, not on meals. It won't be your primary Mexican cookbook, but definitely a go-to for entertaining. 

It was Rick Bayless who opened my eyes to the idea that Mexican cuisines encompasses dishes with many different influences including Maya, France and Spain and even the Philippines. La Cocina Mexicana, Many Cultures, One Cuisine by Marilyn Tausend explores this concept in depth. This book has lots of recipes you probably won't find elsewhere, like chicken in white almond sauce, spicy yucca soup and stew of prickly pear with potatoes and cabbage. I already made the purslane salad with tomatoes and chiles. This one is a keeper.

Finally Muy Bueno, a Mexican cookbook based on the blog of the same name. This is more of a family style cookbook, with mostly easier recipes you can make any night of the week. If you're looking for Mexican comfort food, this is a good pick. There are lots of photos and techniques are nicely explained--everything from how to make flour tortillas to menudo, picadillo and albondigas (meatballs). The recipe that caught my eye was roasted green chiles with buttermilk and cheese. I can't wait to try it. The book has lots of personal stories and anecdotes to that give you a sense of what it's like to grow up in a close knit Mexican American family where recipes are shared and passed down from one generation to the next. The book and the blog are written by a mother and her two adult daughters, with lots of recollections and recipes from grandma as well.



Disclaimer: I did receive these books as review copies and links are Amazon affiliate links. 

Butternut Squash Crostini

We as a society have weird rules governing behavior.  For instance, we have deemed the tuxedo, suits, ball gowns, and cocktail dresses as formal wear.  Why?  Why are these things inherently "dressy?"  Why can't pajamas be worn for formal occasions   I'm a huge proponent of comfort.  And why are shoes with a heel deemed dressy?  That just makes me mad.  I'm not super short, but I do veer into short territory, so I know people probably think I should wear heels.  But I refuse, just like I refuse to wear blue jeans because I find them to be uncomfortable!  The same goes for food.  A sandwich is always relegated as a quick food - lunch or dinner on busy nights, but pile some things on just one slice of tiny bread and it is apparently dressy, something that can be served as a fancy appetizer.  I suppose the obvious answer has to do with its tininess, the fact that it's so easy to snatch from a tray of hors de'oeurves. You know what, though?  I say, forget the rules.  They're just as good as an afternoon snack or at home on a weeknight!  

Ingredients
sliced baguette
1/4 cup extra virgin olive oil
vanilla salt
white pepper
roasted butternut squash puree (see note)
vanilla salt
brush of maple syrup
minced rosemary
thinly sliced carrots
toasted walnuts
arugula
sliced orange

Instructions
Note: I roasted a whole butternut squash in a 425 degree oven for about 90 minutes to 2 hours, then scooped out the seeds and stringy parts and ran the flesh through a food processor.

To toast the walnuts, I place in a dry skillet over medium high heat and toss until they have developed a golden brown color.

Heat oven to 375.  Place the baguette slices on a baking sheet (I used a Silpat to line mine).  Pour olive oil in a bowl, and brush the oil on each slice.  Sprinkle a bit of vanilla salt and pepper on each.  Bake for 8-10 minutes or until golden-brown.

Spread butternut squash puree on baguette slices.  Sprinkle with a bit of vanilla salt.  Brush a bit of maple syrup on top.  Sprinkle rosemary and arrange a layer of sliced carrots.  Sprinkle walnuts and then place some arugula leaves on top.  Drizzle with freshly squeezed orange juice from a slice of orange.  

Brussels Sprouts with Bacon, Crabapple and Maple Syrup

I am convinced Brussels sprouts have magical powers.  You try them.  And maybe you hate them.  But you can't stop thinking about them.  And you cant resist buying them the next time you see them because they are so cute.  And then you make them again.  And your feelings have warmed up to them.  And this continues until you have fallen madly in love, and you don't really know why.  Most definitely a magic vegetable!

I might have picked up crabapples at the market purely because of how adorable they looked.  Ok, I definitely picked them up for that reason.  And then I thought, well if these are so cute and tiny, and Brussels sprouts are so cute and tiny - then maybe they would work well together! My reasoning skills leave much to be desired, obviously.  But regardless of how I managed to get these two together, I liked the how the sweet tang of crabapple paired with our miniature cabbage friends, the Brussels sprouts.  The maple syrup, bacon, and rosemary ended up making it a dish we can't get out of our minds.

Ingredients
4 cups halved Brussels sprouts
1 small red onion, chopped
8 thickly sliced crabapples
4 slices bacon, chopped

2-3 tablespoons maple syrup
1/2 teaspoon apple cider vinegar
2 tablespoons olive oil
1 sprig rosemary, leaves chopped
kosher salt
white pepper

Instructions
Heat oven to 400 degrees.  In a large bowl, toss Brussels sprouts, red onion, crabapples, and bacon all together.  In a small bowl, whisk maple syrup, vinegar, olive oil, and rosemary.  Pour the maple syrup mixture over the Brussels sprouts and coat.  Season with salt and pepper to taste.  Place on a baking sheet or 9 x 13 baking pan and roast for about 35 minutes, until the sprouts have cooked through and have developed some nice caramelization.

Hearty Bacon Clam Chowder

There are some annoying questions asked in this world.  Such as, what are you going to be for Halloween.  I don't know.  Myself?  I get all stressed out even thinking of what to be.  I am absolutely not creative.  And I can't pull off one of those clever easy costume things like scribbling the word book on your face so you can say you are "facebook".  I also hate spending money on costumes.  So I just tend to avoid it.  And then Halloween comes, or some other Halloween activity rolls around, and I dress in my normal clothes.  Or maybe, maybe - a festive Halloween shirt.  I probably sound like the Halloween grinch.  I like other parts of the festivities!  Like the previously posted candy mix.  How can someone be anti-candy?  And we make silly little holiday crafts and carve pumpkins and watch something scary.  But I just don't want to dress up.

Another annoying question is "soup or salad?"  In what world is this an okay question to ask?  How is that even answerable until you know all the possibilities!  Not all soups are the same! Chicken noodle is not crab bisque.  It is not.  I probably wouldn't order chicken noodle unless I was super sick, but then I probably wouldn't be in a restaurant to begin with.  So it just wouldn't happen.  And not all salads are the same!  What lettuce is being used?  What other things are on the salad?  What dressings do you have?  These are all critical pieces of information for us to have to make an informed decision!  Anyways, I'm not sure I've come anywhere close to talking about this clam chowder, except to say, it's hearty, it's bacon-y, and given a choice between this soup and almost any salad, I'd have to go with the clam chowder.

Ingredients
3 cups half and half
1 cup whole milk
1 sprig thyme
8 peppercorns
2 peeled garlic cloves
2 bay leaves
4 tablespoons unsalted butter
1/4 cup flour
extra virgin olive oil
6 pieces of bacon, chopped
2 russet potatoes, chopped
3 stalks celery, chopped
3 carrots, peeled and chopped
2 small shallots, minced
3 garlic cloves, minced
plus more olive oil if needed
8 ounces clam juice
1/2 cup white wine
2 (6.5ounces) cans of chopped clams
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
sprinkling of freshly ground black pepper

Instructions
Gently heat the milk, cream, garlic, peppercorns, bay leaves, and sprig of thyme in a medium saucepan over medium heat.  Don’t let the mixture boil.  Once the mixture is very hot, take off heat and let the aromatics infuse the milk for 20 minutes. 

In a small pot, melt the butter, then whisk in the flour.  Keep stirring, until it begins to bubble (about 2 minutes or so).  Take off heat and set aside.

In a large pot, pour a bit of olive oil in to cover the bottom, and get the oil nice and hot.  Add the bacon, and let it crisp up (about 5 minutes or so).  Once it has crisped up, remove from the pan using tongs.  Set on a paper towel.  Add in the chopped potatoes.  let the potatoes cook in the bacon fat for a bit (about 3 minutes or so).  Then add in the celery, carrots, shallots.  Cook (feel free to add more oil if needed) until the potatoes have begun to brown.  Add in the garlic and cook until fragrant (about 30 seconds).  Stir in the white wine.  Reduce, then add the clam juice, and cans of chopped clams.  Add in the the infused milk and reserved flour mixture (roux).  Stir, and cook until the vegetables have achieved the desired tenderness, and the chowder has become thick.  Add the salt and peppers, and adjust seasonings.