Tahdeeg

2009-11-01T19:43:00.001-05:00

While I've been away

2009-11-01T18:53:00.004-05:00

As I'm sure you've noticed, I have not posted in well over a year. I do have a good reason thought!

Reason 1:

Isn't he adorable? This is baby Cameron, born on June 3rd.

Reason 2:

We moved in at the end of August!

Now that we are settled in with house AND baby, I will be posting as often as possible!

Farmers Market Pictures

2008-09-22T20:59:00.004-04:00

Every Tuesday and Friday I stop by the Farmers Market at Copley Square. There are so many different farms and different vendors. I love to walk around and just look at all the gorgeous (and fresh!) produce.

Excuse the graininess of the following pictures, they were taken with my camera phone.

Baby Ginger

Rainbow baby carrots

Baby eggplants

Deliciousness

2008-09-21T21:38:00.003-04:00

For the past few days the idea of lentils and turkey sausage has been floating around my brain. I'm not sure where or when it came from, but I sure as heck am glad it did. We had some broccoli rabe turkey sausage in the freezer and a whole jar of green lentils. We also have carrots, celery and leeks that needed to be used up so I put them all into good use!

I had wanted to cook the sausages in the oven, but when that made our apartment as smokey as a poker hall I reconsidered and braised them with the lentils.

We also had salt boiled baby potatoes (freshly dug!), baked baby eggplants and heirloom tomatoes. Overall, an A+ dinner!

The lentils and sausage were very easy to prepare as well. I've included the recipe as it was made (as I intially created it) as well as how I'll make it next time (and you can bet your last lentil, there will BE a next time!).

Sausage and Lentils (2 servings plus leftovers)

1 cup lentils

1 carrot, diced

2 stalks celery, diced

2 cloves of garlic, chopped (next time I will grate)

1/2 cup leeks, diced

1 TBLSP olive oil

Salt, Pepper

1/2 Tblsp cumin (I would up this to 1 TBLS)

2 cans of chicken broth

2-3 cups water

I would add chopped fresh parsley or cilantro next time.

2 links turkey sausage (I had a broccoli rabe version)

cooking spray

Heat 1 Tablespoon oilve oil in large skillet (with lid). Add celery, carrot, garlic and leeks. Saute gently for 1 minute. Add lentils and 2 cans of chicken broth, stir well. Cover with lid and cook over med. high heat until lentils are tender. You may need to add more water depending on what kind of lentils you have. I ended up using 2 cups of water because my darn lentils wouldn't cook!

Meanwhile poke holes in turkey sausage and put in oven to bake at 350. If your oven is as temperamental as mine, you'll take it out in 10 minutes and have to open all your windows and doors. (Next time I will cook the sausage in water and crisp the skin in a frying pan).

Serve the lentils and sausage in a pretty plate!

The white blobs on the right hand side are the salt boiled baby potatoes. They look strange but taste great! You cook the potatoes with lots of salt (I used 2 Tablespoons) and let the water boil away. DON'T rinse the potatoes because that would defeat the purpose. Once the water has boiled away you are left with a salty, perfectly cooked potatoe.

My farm fresh baby potatoes (pre-boiling):

Farm fresh baby eggplant (pre-baking):

Omnivore's Hundred

2008-09-13T15:20:00.003-04:00

Copied from Omnivore's Hundred founder Andrew of verygoodtaste.co.uk (AWESOME BLOG!!)

Here’s a chance for a little interactivity for all the bloggers out there. Below is a list of 100 things that I think every good omnivore should have tried at least once in their life. The list includes fine food, strange food, everyday food and even some pretty bad food - but a good omnivore should really try it all. Don’t worry if you haven’t, mind you; neither have I, though I’ll be sure to work on it. Don’t worry if you don’t recognise everything in the hundred, either; Wikipedia has the answers.

Here’s the deal:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Red out any items that you would never consider eating.

Here's my (Arghavan's) list!

1. Venison: I'm sorry, but I won't eat Bambi
2. Nettle tea
3. Huevos rancheros: During my conference in Phoenix
4. Steak tartare: During honeymoon in Paris (three times!)
5. Crocodile: Or Captain Hook's crocodile
6. Black pudding- During my study abroad days in London
7. Cheese fondue: During honeymoon in Paris and also at home!
8. Carp
9. Borscht: At Cafe St. Petersburg in Newton, MA
10. Baba ghanoush
11. Calamari: Who doesn't love Calamari?!
12. Pho
13. PB&J sandwich: Does PB & Fluff count?
14. Aloo gobi
15. Hot dog from a street cart: 1st and last time thank you very much! (New Year's Eve 2000)
16. Epoisses- Bought it at Deluca's on Charles Street
17. Black truffle- I haven't actually eaten it, but I have a cryo-vac jar of it that I'm too stingy to open
18. Fruit wine made from something other than grapes: Pear wine at a winery in Wisconsin
19. Steamed pork buns- At China Pearl in Chinatown (Too often to count!)
20. Pistachio ice cream
21. Heirloom tomatoes: Thanks to the Copley Square Farmer's Market and my brother in law Kris!
22. Fresh wild berries: Strawberries
23. Foie gras: At my birthday dinner at Elephant Walk (2006)
24. Rice and beans: I made rice and beans at home quite often
25. Brawn, or head cheese: I was tricked into having some in Paris
26. Raw Scotch Bonnet pepper: I'd probably die...I have a VERY low pain tolerance
27. Dulce de leche: OF COURSE!!!
28. Oysters: I've had oysters a few times in the past...but only once has been raw
29. Baklava: My mom makes the world's BEST baklava
30. Bagna cauda
31. Wasabi peas: Yes please!!
32. Clam chowder in a sourdough bowl: Lunch at Faneuil Hall
33. Salted lassi: Tastes very similar to Doogh, don't you think?
34. Sauerkraut: What else would I put on top of my brats?
35. Root beer float: I do NOT like Root Beer in any form.
36. Cognac with a fat cigar
37. Clotted cream tea: High Tea at the Park Plaza Hotel in Boston with Jackie
38. Vodka jelly/Jell-O: Jell-O shot?
39. Gumbo
40. Oxtail: I made oxtail stew a few years back...
41. Curried goat
42. Whole insects- NO, NO, NO
43. Phaal- I'm not sure I'd survive the experience
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu- I'd like to try it, but I'm a weenie
47. Chicken tikka masala: Yes please!!
48. Eel- I've had it but I do NOT like it
49. Krispy Kreme original glazed doughnut: I had one once during the 5 seconds the Krispy Kreme was open in the Pru.
50. Sea urchin: Sushi style!
51. Prickly pear: Does it count if it was in a Martini?
52. Umeboshi
53. Abalone: Sushi style
54. Paneer
55. McDonald’s Big Mac Meal: :(
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine: While visiting my sister at McGill
60. Carob chips: It's in my trail mix
61. S’mores: Of course!
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake: I've had dough-boys (which is what funnel cakes are called in RI)
68. Haggis
69. Fried plantain: I serve them with my Arroz con Pollo
70. Chitterlings, or andouillette
71. Gazpacho: At my conference in Phoenix, it was a watermelon gazpacho...SO GOOD!!
72. Caviar and blini: Thanks to my cousin Ali!
73. Louche absinthe:
74. Gjetost, or brunost: LOVE IT!
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini- Yum! My sister made pitchers and pitchers of this for my bridal shower.
81. Tom yum- I hope to one day have an authenic version
82. Eggs Benedict- I have it often when we go out for breakfast
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers -bought some at the herb section of Roche Bros.
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab- Oh yeah baby!!
93. Rose harissa
94. Catfish- Not my favorite, but it's good
95. Mole poblano
96. Bagel and lox- Does a bagel and smoked salmon count?
97. Lobster Thermidor
98. Polenta: I make it quite often, in fact I have blogged my favorite method/recipe
99. Jamaican Blue Mountain coffee
100. Snake

Martini's at Martinis

2008-09-05T10:30:00.000-04:00

Last night, some girlfriends and I met up at Martini's in Norwood, MA. We had (as you may have guessed) martini's. The restaurant (pub? bar? lounge?) also has a very limited menu. If I remember correctly, they have 3 or 4 apps, a few burgers and sammies, a salad or two and 2 desserts (one of which they did not have the night we went).

The martini's though, were amazing.

This one is called a Caramel Delight. It tasted out of this world. Pretty much a big glass of caramely, booze filled goodness.

The one below was called a "Von Dutch"- a mix of strawberry and chocolate liqueurs! It was like eating a chocolate covered strawberry! Oh so good!!

A Caramel Espresso Martini, I didn't try this one but apparently is was WICKED good!

Some other drinks that we tried...The Panty Dropper, The Wet Nipple, The Pomegranate Martini, and The Horny Toad (the only one that was NOT yummy).

Thanks to Julie for the pictures!!

Chelow Kabob Anyone?

2008-07-02T22:36:00.003-04:00

Chelow Kabob is without a doubt one of the most delicious foods to have ever been created. It typically consists of chicken, beef or lamb pieces that have been marinated, skewered and grilled over an open fire. It is one of the most popular Persian dishes and is usually served with grilled tomatos, raw onion, fresh herbs and chelow (steamed rice).

Kabob Bargh

Ingredients:
1 lb of skirt steak-cut into 2 or 3 inch pieces
1 cup yogurt
2 limes-juiced
1 large onion-cut into large chunks/wedges
1 T dried mint
Salt and Pepper

Directions
1. In food processor, process onion pieces, mint and lime juice until mushy.
2. Add 1 tablespoon salt and pepper and pour into tupperware or plastic bag.
3. Add yogurt and stir (or smoosh) till combined.
4. Put meat pieces into container and let marinate for as long as 24 hours or as little as 1/2 hour.
5. Light grill!
6. Thread meat pieces onto SOAKED bamboo skewers (or real persian kabob skewers).
7. Grill meat until brown and delicious.

Serve with rice (chelow) and enjoy!!

I served my Chelow Kabob with skewered/grilled onions and red bell peppers.

You Can't Cry Over Rotten Chicken

2008-07-01T21:46:00.001-04:00

I've been awaiting tonight's dinner (Zereshk Polo va Morgh- Barberry Rice with Chicken) for days now! I love the sweet and sour taste of the barberries and the saffron sprinkled rice. And I especially love it with onion braised chicken.
Which is why I was SO disappointed when I opened my package of chicken thighs this afternoon and almost keeled over. The chicken smelled worse than the chemistry lab in high school. I can STILL smell the horrid scent of rotten eggs. BLECH.

So now what do we do for dinner? Spaghetti? Nope. Pizza? Had it last night. Chinese? Nah. Go to bed hungry? Bite your tongue!! With this thought, I went online and found a recommendation from my buddy Krista. She had posted a recipe for a Steak and Egg Panini.

Yup, you heard me right. Steak and egg panini. Thin slices of medium rare rib eye steak topped with buttery soft scrambled eggs and covered in mozzarella. Oh my gravy!! We immediately set out to buy, cook and slice up the steak. We made soft scrambled eggs and then panini'd the whole thing.

The original recipe is from the Williams-Sonoma Kitchen and serves 6. I adjusted it for the Madanipour-Schumacher Kitchen and now it serves 2.

Ingredients:
1 small rib-eye steak, about 8 oz.
Salt and freshly ground pepper, to taste
3 eggs
a splash of milk, cream or half and half
1 Tbs. chopped fresh flat-leaf parsley
2 Tbs. unsalted butter, melted
4 slices sourdough bread
2 slices mozzarella cheese

Directions:
1. Preheat an electric panini press

2. Season the steak with salt and pepper.

3. Place the steaks on the panini press. Close the lid and cook for 3 to 5 minutes for medium-rare.

4. Transfer the steak to a cutting board, cover loosely with aluminum foil and let rest.

5. In a bowl, whisk together the eggs, milk, parsley, salt and pepper.

6. In a nonstick fry pan over medium heat, warm 1 Tbs. of the melted butter. Add the egg mixture and, using a silicone spatula, stir frequently until soft curds form, 2 to 3 minutes. Remove the scrambled eggs from the heat.

7. Cut the steaks into strips.

8. Brush one side of each bread slice with the remaining 1 Tbs. melted butter. Lay 2 slices, buttered side down, on panini grill, and arrange 1/2 the steak slices on each one. Top each with 1/2 the scrambled eggs and 1 cheese slice. Top with another bread slice, buttered side up. 9. Place sandwiches on the panini press and close the lid. Cook until the sandwiches are nicely grill-marked and the cheese has melted.

Do You Fondue Do?

2008-06-27T21:22:00.001-04:00

A couple of nights ago I saw a commercial on TV for the Melting Pot, a fondue restaurant chain that will be opening at a new location in the next few months. Well, this got my appetite rolling for an easy and cheesey fondue. I didn't really want to go out and buy pounds of pricey Gruyere and Emmental cheese. So I asked around and my friend Ren suggested a beer and cheddar fondue. It's basically extra extra sharp cheddar and beer! You get a lovely, melty pot of goodness! We served it with crusty french bread, steamed potatoes, cauliflower, broccoli and cooked steak.

Thanks Ren!

Ren's Cheddar Fondue

Ingredients:
1/2 to 3/4 a bottle of beer, lager or ale (I used Stella)
1 pound extra extra-sharp cheddar, shredded and tossed with 2 tablespoons flour
1 teaspoon Dijon mustard
1 or 2 dashes of Worcestershire sauce
1 or 2 dashes of hot sauce

Directions:
1. Bring beer to a simmer in fondue pan (thanks Gelareh & Ali!!).
2. Gradually stir in the cheddar/flour mixture in batches and stirring CONSTANTLY.
3. Stir in the mustard and Worcestershire and hot sauce.
4. Dip and eat!!

Farm Fresh Dinner

2008-06-17T22:13:00.009-04:00

One of my favorite things about summer is the abundance of fresh produce that is available. On Tuesdays and Fridays there is a wonderful farmer's market held in Copley Square. Local farms from all over Massachusetts get together and sell everything from fresh cut flowers and herbs to freshly baked bread and just picked strawberries.

I stopped at this farmer's market today on my lunch break. The smell of just picked strawberries was intoxicating. I could smell it as far away as Berkley Street! But alas, I did not get any strawberries. Instead I picked up some baby beets, buttercrisp lettuce, arugula, an organic tomato (wahoo!), goat cheese and some fragrant basil.

For dinner, I decided to make a composed salad of roasted baby beets, buttercrisp lettuce, caramelized onions and goat cheese.

We also had veal schnitzel and creamy, dreamy polenta.

The polenta is a variation on a Mario Batali recipe.

Creamy Dreamy Polenta
2 1/2 cups of water

1 cup of quick cooking polenta (stone ground cornmeal)

1/4 cup of basil, cut into thin strips

1/4 to 1/2 cup of mascarpone

Pinch of salt and pepper

1. Bring water to boil in a med. saucepan over Med. heat

2. Add polenta and stir continously (DO NOT STIR VIGOROUSLY OR YOU WILL GET SPLATTERED!) for 10 min. or till thickened.

3. Turn off heat

4. Stir in mascarpone, salt, pepper and basil.

I have to say (and I think Erich would agree) this was one of the most wonderful meals I have created.

Baghali Polo va Morgh aka Lima Bean Rice with Chicken

2008-06-14T15:49:00.009-04:00

Baghali Polo is my all time favorite Persian rice dish. It's not all that hard to make and is as comforting as chicken soup.
This dish is traditionally made by cooking the rice and chicken separately (it's how I usually make it as well). One night, I was feeling rather rebellious and decided to change things up a bit. The following is the outcome of my rebelliousness.

Serves 2

Ingredients:
1 cup of rice (long grain NOT converted or instant)
3 cups of water
1/2 box baby lima beans
1/2 cup dried or 1 cup chopped fresh dill
1 med. onion, sliced into half moons
2 T. olive oil
2 bone-in skin off chicken breasts
salt/pepper to taste

Directions:
1. In large skillet saute onion in olive oil till soft.

2. Add chicken and cook till golden brown on 1 side. Remove chicken to a plate and cover with foil.

3. Add water, rice, lima beans, dill, salt and pepper to onion in skillet and stir well.

4. Bring to simmer and put chicken on top of rice mixture.

5. Lower heat to med. low and cover.

6. Let simmer for 45min. or till rice and chicken are cooked.

7. Serve with plain yogurt and Enjoy!!

Persian Raisin Cookies

2008-06-14T15:25:00.008-04:00

Raisin cookies (Noon Keeshmeeshy) are traditionally made for the Persian New Year (first day of spring), although they can be enjoyed any time. They are incredibly easy to make and even easier to eat :)

Please note that this is NOT my recipe. It came from New Food of Life by Najmieh Batmanglij .

Makes about 90 cookies

Prep time: 20 minutes

Cooking time: 8-10 minutes

Ingredients:

1 cup unsalted butter softened to room temp (VERY IMPORTANT)

1 teaspoon vanilla extract

1 3/4 cups sugar

4 eggs

2 cups raisins (you could also use dried cranberries)
2 1/3 cups all-purpose flour

Directions:

1. Preheat oven to 350.

2. Put wax or parchment paper on a cookie sheet.

3. Mix softened butter, vanilla, and sugar in a large mixing bowl.

4. Add eggs one at a time.

5 Fold in flour till a soft dough forms.

6. Drop teaspoonfuls of batter on the wax paper, leaving about 2-3 inches between each cookie.
7. Place 3 or 4 raisins onto each cookie (you can also add the raisins to the batter and mix well).
8. Place the cookie sheet in the center of the oven and bake about 10 to 15 minutes, or until slightly golden. (My oven is super hot so it takes about 8-10 min.)
9. Remove the cookies from the oven and allow them to cool.

Enjoy!!

Sumac Chicken with Roasted Bread Salad

2008-06-14T14:36:00.009-04:00

I got this recipe from the chow.com website and made some minor adjustments. It was pretty easy to put together because I had all the ingredients in my pantry and fridge.

My Recipe (adjusted from the chow.com recipe)

1 lb. chicken thighs (bone in and skin on)
Salt and pepper
2 tablespoons sumac

Olive oil
1 large red onion, sliced thinly into half moons
3 minced/chopped garlic cloves
1/4 cup chopped fresh parsley
4 or 5 slices of THICK country bread, preferably day old

1/2 of a hothouse cucumber, cut into chunks

1 large tomato, cut into chunks
1/2 cup of chopped kalmara olives (pitted!!)
Juice of 1 lemon
1/3 cup of crumbled feta.

Instructions:

1. In a small bowl mix 2 T. olive oil, sumac, pinch of salt and pepper.
2. Rub sumac paste onto chicken and let sit in fridge for 2-3 hours.

3. Preheat oven to 350

4. Saute onion with a bit of olive oil in a large oven proof skillet. Add salt and let saute till soft. Add garlic and chopped parsely and let cook for 1-2 min. Pour mixture into a large bowl, add bread and toss to mix.

5. Butter or oil a large casserole dish and lay bread in bottom (try to make it into a single layer if possible). Lay chicken on top and roast for 1 hour (or more OR less depending on the size of your thighs).

6. When chicken is cooked, remove to a plate and cover with foil.

7. Toss toasted bread and juices into a bowl and let cool for a few minutes. Add the tomato, olives, cucumber, lemon juice and salt/pepper.

8. Pour bread salad onto a platter and top with chicken and feta crumbles. ENJOY!!

Rodizio Steakhouse

2008-06-14T13:54:00.010-04:00

Meat. Grilled and juicy, carved and served table side. What's not to love? A few weeks ago my husband and I as well as two friends visited Rodizio Steakhouse in North Providence to fill our tummies with delicious meat and lots and lots of sides. Rodizio Steakhouse is a Brazilian churrasqueira with an Italian influence. They offered everything from salami, proscuitto, snail salad, chunks of nutty parmesan cheese and marinated mushrooms, artichokes and garlic to tasty brazilian favorites.

My appetizer/side dishes (round 1!)

The available sauces/dippers. They offered ketchup, something that tased like tartar sauce, aioli, cilantro and vinegar (delish!!), and barbeque sauce. An eclectic combo to say the least!

Yummy! Grilled sirloin served hot and juicy! We tried at least 10 different kinds of beef, poultry and even grilled and skewered garlic bread!

The best part of our meal! Roasted and skewered pineapple. The pineapple was covered in cinnamon sugar and then roasted till it was crispy crunchy like top of a creme brulee. It was to DIE FOR!!

Anniversary Dinner at The Gaslight

2008-04-06T00:30:00.001-04:00

Erich and I celebrated our 1st anniversary at a French brasserie in Boston called Gaslight Brasserie. The food was incredible, the wait staff were wonderful and our night was perfect. We can not wait to go back!

We share the Fondue Piemontaise for an appetizer. It was a creamy, cheesey fondue with bits of spicy sausage throughout.

Erich had the Duck Confit for his entree. The duck was delectable! It was juicy, sweet, slightly salty and all around delicious.

I enjoyed the Steak Frites with bernaise sauce. I can't even begin to explain how good it was. The fries were crispy and salty (although sadly, they reminded me of BK fries). The meat was cooked to a perfect medium and had a nice pepper crust.

El Mariachi in Leesburg, VA

2008-03-01T16:06:00.001-05:00

While visiting my aunt in Leesburg back in early March, Erich and I decided to try El Mariachi for lunch. It was to die for!! (don't mind the hair in the first picture!!)

I had the Carne Asada and I must say it was one of the best I have ever had!

Erich had a cuban dish with pork and mojo sauce. Yummy!

We shared a key lime pie for dessert. It was tart and sweet and perfectly delicious.

Thanksgiving 2007

2007-11-23T12:00:00.001-05:00

A bit late, but thats allright!

Our menu was:

Lemon Herb Turkey with Lemon Garlic Gravy (Bon Appetit)

Tangerine Glazed Butternut Squash

Garlic Herb Mashed Potato

Baby Carrots and Parsnips

Home Made Stuffing

Italian Bread

Chef at work

My Plate

Centerpiece of nuts, cranberries and Indian Corn

Table Settings