Albaloo Polo (Sour Cherries and Rice)

This is one of my all time favorite Persian dishes.  And since sour cherries are in season this time of year...it's a perfect addition to your repertoire.  I will also admit that while I am a huge fan of old fashioned food, I don't spend all day in the kitchen.  That is why this particular recipe involves the rice cooker and doesn't take long at all.

INGREDIENTS:
1 24oz. bottle of pitted sour cherries (found in any Persian store)
1 cup sugar
3 cups Basmati rice (found in any Persian store)
1/2 tsp. saffron
1 tsp. salt
1 tablespoon ghee

DIRECTIONS:
1.  Pour three cups of Basmati rice in your rice cooker bowl.  Pour more water than you need to cover the rice.  Wash by swirling the rice around in the water with your hands.
2.  Pour the water out.
3.  Repeat steps 1 & 2.  You basically want clean rice, but you don't want it to so clean that the vitamins and minerals are no longer there.  So I normally wash the rice two to three times.
4.  Once you have washed the rice to your desired level of cleanliness, and emptied the dirty/starchy water, fill the bowl with 3 more cups clean, cool water.  You should have somewhere between 3 1/4 - 3 1/2 cups of water in your rice cooker.  (Some rice cookers will differ.)
5.  Add 1 tsp. salt and let the rice soak in the water for at least 2 hours.  Often times, I let it sit overnight.
6.  Add 1 tbsp. ghee and mix it into the soaked rice.  Turn on the rice cooker.  Your rice should be ready in almost no time.

7.  Drain the sour cherries.  You can save the liquid for "sharbat-e-albaloo" which is a really nice, cool summer drink.
8.  Pour the sour cherries into a pot.  Also pour in 1 cup of sugar.  I leave this on medium-low for 25 minutes.  I stir every now and then, as it is really easy to burn the sour cherries.  The cooked cherries and sugar will produce a liquid.  You want a liquid that is slightly thick.  If it resembles molasses, you're overcooking and will burn the food.
9.  Boil 1/3 cup water.
9.  Grind the saffron (either in a food processor or with a mortar and pestle).  Add the boiled water to the saffron.
10.  Once your rice is done, either scoop it out or flip the rice cooker.  If you have a rice cooker which produces "tah-dig" then you are just that much cooler than I am ;)
11.  Pour the saffron over the rice.
12.  Pour the sour cherries and syrup over the rice.

You will have a beautiful multi-colored concoction.  Much sweeter than sour.  The saffron really does add a wonderfully strong, subtle flavor to the rice.

Also, this dish is normally served with chicken.  The chicken will need to be prepared separately and served on the side.  Being vegetarian, however, I cannot give you the appropriate chicken recipe.

Noosh-e-Joon!

Zucchini Patties

INGREDIENTS:

• 2 1/2 cups coarsely grated zucchini (from about 3 medium)
• 1 teaspoon salt, divided
• 1 large egg
• 1 large egg yolk
• 1/2 cup (or more) all purpose flour
• 1/2 cup crumbled feta cheese
• 1 cup chopped fresh Italian parsley
• 1/2 cup chopped green onions
• 1 1/2 tablespoons chopped fresh dill

• vegetable oil for frying (recommend:  corn oil or grape seed oil)

• hummus or yogurt
• 
  

DIRECTIONS:

Toss zucchini and 1/2 teaspoon salt in large bowl.  Let stand 5 minutes.  Transfer to sieve.  Press out excess liquid.  Place zucchini in dry bowl.  Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt.  Mix in parsley, onions, and dill.  If batter is very wet, add more flour by spoonfuls.

Heat 2 tbsp olive oil and 2 tbsp corn oil in large skillet over medium heat.  Working in batches, drop batter by rounded tablespoonfuls into skillet.  Fry patties until golden, 5 minutes per side.  Transfer to paper towels.  DO AHEAD Can be made 1 day ahead.  Place on baking sheet, cover, and chill.  Rewarm uncovered in 350 oven for 12 minutes.  Serve with yogurt or hummus.

Brie Toast with Chardonnay Soaked Golden Raisins

This one was made for me by a most amazing hostess (who is also a gourmet chef by night).  Props go out to Laura Werlin's Cheese Essentials (available at any bookstore).  And no, Laura Werlin was not the hostess who made these for me.  If you like this recipe, though, grab a copy of the book.  You will be glad you did.

Ingredients:
1 1/2 cups water
1 cup Chardonnay ( I use La Ferme Julien - Cotes du Luberon available at Trader Joe's)
1/4 cup plus 2 tbsp sugar
1 vanilla bean, split in half vertically
1 cup golden raisins
12 ounces Fromager d'Affinois cheese sliced into 24 pieces (or any double-creme brie)
24 slices baguette cut 1/4 inch thick
4 tbsp (1/2 stick) unsalted butter, melted

Directions:
In a medium-size saucepan, combine the water, wine, and sugar.  Bring to a simmer over medium-high heat until the sugar is dissolved.  Reduce heat to medium and simmer for 5 minutes.  Turn off the heat.  Scrape the insides of the vanilla bean into the liquid and add the remaining bean.  Add the raisins.  Let steep uncovered for at least 1 hour at room temperature.  Refrigerate overnight.

Drain the raisins, reserving the liquid.  Discard the vanilla bean.  Put the liquid back in the saucepan and bring to a boil.  Reduce to about 1/3 cup or until the syrup turns a deep golden color, 10 to 15 minutes.  Watch carefully so the syrup doesn't burn.  If it starts to foam, remove from heat immediately (as a fire might start).  The syrup will continue to thicken as it cools, and have a texture similar to light maple syrup.  Cool completely.

Preheat the oven to 400 F.

Brush butter onto both sides of the bread slices.  Bake for 8 to 10 minutes or until golden brown.  Let cool completely.

To assemble:
Put a slice of cheese on each toast.  Sprinkle with a few raisins and drizzle syrup over the top.

Stuffed Mushrooms

I guarantee that these will be a hit at any party or potluck!  Somehow always the topic of conversation and always the first to run out.

These are always a hit!
INGREDIENTS
20 fresh mushrooms, stems removed
1 clove garlic, peeled and minced
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
3/4 cup dry bread crumbs
1/2 cup chopped green bell pepper
2 tablespoons dried parsley
2 tablespoons Italian-style seasoning
ground black pepper to taste
1/4 stick butter, melted
1/2 cup shredded mozzarella cheese
 olive oil
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13
inch baking dish.
Arrange mushroom caps hollow side up in the baking dish.
In a medium bowl, mix together garlic, parmesan cheese, onion, bread
crumbs, green bell pepper, parsley, Italian-style seasoning and black
pepper. Slowly stir in approximately 1/2 the butter, enough to make
the mixture slightly moist.
Generously fill the mushroom caps with the mixture. Sprinkle with
mozzarella cheese. Drizzle with olive oil.
Bake in the preheated oven 30 minutes, or until lightly browned.

Tender Beef Brisket

INGREDIENTS
1 (3 pound) beef brisket, trimmed and cut in half
1 cup ketchup
1 small onion, chopped
1 tablespoon prepared horseradish
1 tablespoon prepared mustard or mustard seed
1 tablespoon honey
1/2 teaspoon pepper
DIRECTIONS
Place the brisket in a 3-qt. slow cooker. In a bowl, combine the
remaining ingredients. Pour over brisket. Cover and cook on low for 6
hours or until tender.
Remove the beef; set aside. Pour the sauce into a saucepan; cook,
uncovered, over low heat for 13-15 minutes or until reduced and
thickened, stirring occasionally. Slice the meat across the grain;
serve with sauce.

Mediterranean Pasta

So this is a fusion of an on-line recipe and a menu item at La 
Madeleine's.  And I absolutely adore it.  Enjoy! 

INGREDIENTS
3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste
1/3 jar black olives
1/3 can/jar marinated artichoke hearts
baby roma or cherry tomatoes
pasta 

DIRECTIONS
pesto sauce:
  In a food processor, blend together basil leaves, nuts, garlic, and
cheese. Pour in oil slowly while still mixing. Stir in salt and
pepper. 

cook pasta, cover with pesto sauce, olives, artichoke hearts, and
tomatoes 

Dama Bianca (Fennel and Celery Salad)

2 medium fennel bulbs, stalks discarded
6 pale inner (white) celery stalks, leaves discarded and stalks thinly
sliced
1 (1/2-lb) ball buffalo mozzarella (optional), roughly torn
1/2 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
6 tablespoons good-quality fruity extra-virgin olive oil
1/4 tsp. fine sea salt
Halve fennel lengthwise, then thinly slice crosswise about 1/4 inch
thick.  Toss with celery and arrange on a platter with mozzarella.
Whisk the sauce together and drizzle over the salad.