Stories and recipes: what better way to learn about the culture of a people who live in a distant land?

In The Honey Thief Najaf Mazari spins a series of tales, taken from the centuries-long oral tradition of his tribe, the Hazara. A native of Afghanistan ( he escaped the Taliban in 2000, and lives in Australia) , he partnered with writer and friend Robert Hillman to give a permanent voice to the spoken lore of the war-torn nation’s third largest ethnic group.

Centered on characters, some ancient, some modern day: Among the cast, you’ll be introduced to a musician with extraordinary levitating talents, a wise and patient beekeeper, a revered Master Poisoner, and a boy with an uncanny gift for attracting riches. The stories are unusual and beguiling, have elements of magic and wonder. There are struggles, heartaches, and triumphs. There is laughter. There is hope.

The stories speak, too, of the Hazara love of their land, of its natural beauty.

“I could take you places in the north close to the Oxus river that would steal your breath away; places that you would not believe could exist as I lead you through an arid landscape of broken rock and red sand and stunted bushes. Then you would suddenly find yourself gazing down from a mountain pass on the river shining under a blue sky and a green carpet climbing up the slopes. And you would think, ‘Ah! This is Paradise!”

And, while I would encourage you to take delight in exploring this world through these tales, I think you’ll also be drawn in by Mazari’s discussion of the cooking of the Hazara. He devotes a couple of chapters to his people’s diet, their pantry of staples, and some favored dishes.

What I especially enjoyed about delving into these food chapters is that Mazari’s voice is so clear and present in the narrative. Ingredients and specialty dishes are described in a humorous and engaging manner. It’s like he is right there with you in the kitchen, talking you through the recipe.

Take, for example, his Lamb with Spinach, which I chose to make. It is a dish of celebrations, always served at weddings.

“With this dish,” he writes, “your jaws and teeth get a holiday. The lamb has to melt in your mouth and just the pressure of your palate will bring out all the flavour that the meat has absorbed from the spices and herbs. So, good lamb, no excuses, cut from the leg, one-and-a-half kilos.”

I’ve transcribed his recipe in a more traditional American way,

but it is faithful to his instructions. He calls for “pinches” of seasonings, for instance–for which I have given teaspoon measurements. In this regard, he says, “You judge.”

Lamb is prepared in a gentle saute, its delectable taste enhanced in a steady building of flavors and spice. You don’t want these to obscure the flavor of the lamb, or overwhelm it. Onions are critical in Afghan cooking and impart earthy sweetness. Garlic is important too, added with more restraint.

One-by-one, fragrant spices–turmeric, cinnamon, cardamom, and nutmeg– are stirred into the stew. Stock, tomatoes, and their juices give the meat a medium in which to bathe and tenderize.

After a turn in the oven, the lamb is ready for its final touches–spinach, lemon zest, and a “proper” yogurt (NOT that foolish kind with strawberries and bananas, Mazari cajoles!)

What emerges is a rich lamb stew, complex in spicing, melt-away in texture. Because I like heat, I added some cayenne, (not too much, Mazari cautions) which elevates all of the taste layers.

How fine to dine in an Afghan tradition. Sabzi Gosht is indeed Feast-worthy!

SABZI GOSHT (LAMB WITH SPINACH) adapted from The Honey Thief by Najaf Mazari and Robert Hillman
3 tablespoons olive oil
3 lbs. lamb, cut from the leg into 1″ cubes
2 large yellow onions, diced
4 cloves garlic, minced
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
1 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon cayenne (optional)
1 cup beef stock
5 large ripe tomatoes, or 1 28 oz. can plum tomatoes
1 bunch fresh baby spoon spinach
1 cup plain yogurt
zest from 1 lemon
1/3 cup toasted pine nuts

Warm olive oil on medium heat in a heavy-duty pot–best if the pot can go from stovetop to oven. You’ll begin by sauteing in stages.
Add lamb and begin to brown the meat–don’t crowd the pieces.
Stir in the diced onion and continue sauteing for a few minutes. Stir in the garlic.
One by one, stir in the spices—turmeric, cinnamon, nutmeg, cardamom—and then stir in the black pepper and salt.
Add the tomatoes and cook for another 3-4 minutes.
Pour in stock. Stir well.
Cover and place in the oven, preheated to 300 degrees.
Allow the lamb to cook for for 1 1/2-2 hours.
Remove from oven and stir in the spinach. The heat will collapse and cook the leaves.
Fold in plain yogurt and lemon zest.
Taste for salt and seasonings.

Let the stew “settle” for about 15 minutes–allow the flavors to marry.

Serve over basmati rice and garnish with toasted pine nuts.

Makes 6 servings.

What would you eat, if you only had a budget of $4.00 a day?

It’s not an easy question to answer. Now, figure in these other complicated overlays:

There are no grocery stores within a 3 mile radius of your home.
You have no car.
Your kitchen is outfitted with an apartment sized refrigerator, a hot plate, and a small microwave.

The possibilities become even narrower, don’t they?

For 50 million Americans, that question, with or without those other complications, is an everyday reality.
Out of our population of 300 million, that means 1 in 6 of us faces the challenges of inadequate food access on a daily basis.
And, 17 million are children.

I’m writing about this today, in solidarity with The Giving Table, and a host of concerned food bloggers

Together, we are shining the light on the grim facts to spread the awareness that hunger is your neighbor.

After I sold my catering company in 2005, I turned my attention to food activism. What does that mean?

We look at our food system in these areas: how to make good food accessible and affordable, how to support our local farmers and producers, and how to effectively solve the problems of hunger and food insecurity.

I volunteer at our food bank, teach healthy cooking classes; I worked at community gardens and farmers markets. Over time, I have seen a dramatic shift in the collective consciousness:

People want to know and support local farmers. They want to know where their food comes from.
People recognize a crisis of obesity in our nation. Poverty, processed foods, and obesity are all interlocked.
People understand the need to eradicate “food deserts.”
People believe that having access to basic good healthy food is a fundamental human right.

No one wants anyone to go hungry.

And yet, the numbers of those who suffer from hunger and food insecurity have Not dwindled. Sadly, the opposite is true. Why?

Directors Kristi Jacobson and Lori Silverbush tackle the complex problem with clarity in the documentary, A Place at the Table. The film follows three families who come from diverse backgrounds and live in different parts of the country–in rural and urban settings.

What they share is a struggle to put food on the table everyday.

The film examines the many contributing factors of our ever-widening food gap: a stagnant economy, huge government subsidies of Corn, Wheat, and Soy (which have made Processed Foods very cheap-a core piece of the poverty-obesity epidemic) while ignoring fresh vegetables and fruits, and a shift away from government assistance to private charities.

Since 1980, food banks across our nation have grown from 40 to 40,000. Without question, they help, but what they do is not enough. Jacobson and Silverbush make the case that while the food system is broken, the hunger issue is solvable. We have solved it before. It takes the will of the people.

Below you’ll find links to more information.

Meanwhile: Consider what would you eat if you had only $4.00 a day?
I gave it a lot of thought. Here are three healthy recipes that are inexpensive to make.

When I was shopping for this post, I kept in mind that if I were in the shoes of 50 million of my fellow citizens, I might have a limited pantry. I might not have olive oil, or a wealth of herbs and spices. I might not have a freezer to store food in bulk, which is cheaper. I might not have access to fresh produce. So, I shopped lean. All three dishes could be made “better” with more and costlier ingredients, such as cheese. Or meat.

But, as they are, they are tasty and nutritious.

SWEET POTATOES RANCHERO
1-2 tablespoons vegetable oil
1 large sweet potato, cubed–2 cups sweet potatoes
1 can tomatoes with chilis (Ro-tel brand makes several–get the spice level you like)
1 handful fresh greens (collards or mustards, kale or chard), finely chopped
1/2 cup rice
4 corn tortillas
2 eggs
2 green onions, chopped
salt and pepper

Toss cubed sweet potatoes in oil. Sprinkle with salt and pepper and spread out on a baking sheet. Roast in a hot (400 degree) oven for 15 minutes, until cubes have crisp brown edges and cooked interiors.

Simmer chopped greens of choice with diced tomato-chili blend.
Cook rice. (1/2 cup rice with 1 cup lightly salted water: bring to boil, then simmer, covered for 12 minutes.
Warm tortillas in the oven.
Fry two eggs.

Assemble the Ranchero:
Place 2 tortillas on each plate. Spoon rice over tortillas. Spoon wilted spiced greens-tomatoes over rice.
Place sweet potato cubes over the spiced greens layer.
Top each with a fried egg.

Serves 2 generously.
Cost of the entire dish: $3.45 ($1.73 each)

RED LENTIL-COCONUT MILK SOUP
2 tablespoons vegetable oil
1/4 cup diced onion
2 cloves garlic, minced
2 carrots, finely chopped
1 tablespoon plus 1 teaspoon curry powder ( or make own blend of cumin, coriander, turmeric, ginger)
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 cup red lentils, rinsed
1- 14 oz can coconut milk

Place a large pot on medium heat. Add vegetable oil (or olive oil.) Stir in onions, garlic, and carrots and saute for 2-3 minutes. Add curry powder (or 1 teaspoon cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, 1 teaspoon ginger) Allow spices to bloom in the heat of the mixture.

Add lentils and 3 cups of water. Simmer, covered, for 15 minutes.
Stir in coconut milk. Cover and simmer for another 10 minutes.

Makes 1 1/2 quarts (6- 1 cup servings)
cost of the entire dish approx. $3.00 $.50 per serving

BASIC PASTA E FAGIOLI
1 tablespoon vegetable or olive oil
2 cloves garlic, slivered
1/2 cup diced onion
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 cup dried white beans, soaked overnight, or 1 15 oz. can cannellini beans
1 15 oz. can diced tomatoes (I found “Italian style” which already had some herbed seasoning—otherwise, season with your own
blend of dried herbs—oregano, basil, thyme
1/2 cup ditalini pasta

Place a large saucepan on medium heat. Add oil, then garlic and onions. Stir in salt and red pepper flakes. When onions are translucent, stir in beans. If using dried beans, add 3 cups of water and simmer, uncovered for 2 hours, stirring occasionally.
When beans are cooked (they will be firm, with soft interiors) add the canned diced tomatoes and juice. Fill the can with water and pour into the pot.

If using canned beans, drain and rinse the beans and add to the garlic-onion saute. Simmer for 10 minutes, then add the canned diced tomatoes and juice. Fill the can with water and pour into the pot. Stir, and continue simmering.

In a separate pot, bring lightly salted water to boil and cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water. Stir cooked pasta and pasta water into bean-tomato mix. Taste and adjust for seasonings.

Serves 4
cost of entire dish approx. $2.75 ($. 71 per serving)

WHAT CAN WE DO?
Education and Advocacy: sharing recipes and knowledge, spreading awareness, contacting your elected representatives on local, state, and national levels are all ways to get involved to promote change and help end hunger.

HEALTHY AFFORDABLE RECIPE ROUND-UP:
Share your ideas and recipes in your comments to this blog below, or post them on The Giving Table’s Facebook page. To see the other food blogger’s contributions, go to The Giving Table’s Pinterest Board: Food Bloggers Against Hunger

SEE THE FILM/REQUEST A SCREENING
Those who see A Place at the Table cannot help but be moved by the stories.

If you haven’t seen the documentary, look for it at your local theater. You can request through iTunes, or On Demand. Here’s a preview.

If you live in the Nashville area:
On Monday, April 29th, at 6:00 pm there will be a special screening of A Place at the Table at the
Downtown Presbyterian Church, 154 5th Avenue North hosted by Nashville Food Bloggers

There will be a healthy affordable meal prepared by local chefs, and the opportunity for Q&A with leaders from the Community Food Advocates.

CALL TO ACTION
I encourage you, my readers who live in the U.S., to follow this link to advocate for change. We want to flood Congress with thousands of messages that we the people have the will to solve the problem of hunger and food insecurity in the United States. Now, they must show the political will. Cutting SNAP benefits to those in need is a criminal act. In our own state: linking those benefits with children’s good grades puts a family responsibility on the backs of children. It is not only wrong and counterproductive, it is diabolical.

We want to make a place for everyone at the table.

The old saying for March, “in like a lion, out like a lamb,” isn’t faring well this year. It’s lion all the way: blustery cold, temperatures skirting the freeze point at night. The threat of snow might only manifest as a swirl of icy flakes, hardly worth mentioning. Except that there are competing signs of spring–pear and plum trees blooming; branches of forsythia fleck sunny yellow, tulips and hyacinths in varying purpled hues; Against the stark grey, they all glow.

So, the recipe that I’m sharing with you today is one of those that straddles the seasons. Like most members in the family of baked pastas, it is substantial, hearty. The kind of dish you’d want on a chilly March night, when that lion wind roars through the cracks of your doors and windows.

At the same time, it is lightened. The sauce combines sweet red bell peppers and tomatoes, roasted together and pureed to a gorgeous vermilion. The ricotta is whipped with baby spoon spinach into a creamy pale green smear. Impossibly thin ripples of speck, that marvelous cured ham from northern Italy, impart smoky woodsy notes. Ash, juniper, pepper, laurel.

And, they are dainty rolls.

While I do like squares and rectangles of beefy lasagna, and lush vegetable towers: layer upon layer spread with bechamel, ricotta, braised artichokes
I found that these small roll-ups had an endearing and easy way about them–

and made a delicious presence on the potluck table.

True to the way of lasagna, the most time is spent working with each component—prior to assembly.

Sauce pureed, filling whipped, pasta cooked al dente: you are ready to spread, cut and roll.

Lay out your lasagna noodles like fat ribbons on the counter;
spoon and slather the spinach ricotta from end to end. A little palette knife, used for icing cakes, is especially handy.

The slices of speck, almost transparent, seem custom made for the pasta roll, and fit neatly over the ricotta.

Make a cut through the center of each layered ribbon, creating two pieces to curl into clever spirals. I think you’ll like this smaller style roll-up, rather than the giant ones made from the entire piece.

For potluck, I also made a vegetarian version with shiitake mushrooms. They have a meaty texture and flavor that works well with the other ingredients. The recipe I’ve given below makes enough sauce and filling to make 2 casseroles: one with speck (or prosciutto, if you can’t find speck at your market) and one with shiitakes.

As I finish writing this post, this early spring snow has picked up: swirls of white past my windows, and a pretty dusting over the yard.
Lion March! It shouldn’t last.

And April, with the promise of balmier days, will be here soon. Memories of winter and cold will fade as we anticipate tilling and planting the garden, and dream of asparagus and sweet peas and strawberries.

LITTLE SPINACH-RICOTTA-SPECK (OR SHIITAKE) LASAGNA ROLLS WITH
SWEET RED BELL PEPPER-TOMATO SAUCE

Red Bell Pepper-Tomato Sauce:
4 red bell peppers, cut in half, stemmed and seeded
1 large onion, cut into eighths
4 cloves garlic
1-28 oz can plum tomatoes
4 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper

Place red bell pepper halves onto one side of a baking sheet. Tuck onion pieces and garlic cloves underneath. Brush the tops with olive oil.

Pour remaining oil onto the other side of the baking sheet. Spoon the entire contents of the can of plum tomatoes and sauce over the oiled area.

Sprinkle tomatoes and red bell peppers with salt and black pepper.

Roast in a preheated 425 degree oven for 25 minutes—until the skins of the peppers are blackened and blistered.

Remove from oven and allow to cool. Peel the blistered skins and discard.
Place roasted vegetables and juices into a bowl. Using an immersion blender, process the ingredients into a brilliant red-orange sauce. Taste for seasonings and adjust as needed.

Spinach-Ricotta-Speck Filling: (for vegetarian version, use shiitake mushrooms instead of speck)
8 oz. fresh baby spoon spinach
2 lb. ricotta
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon granulated garlic
2 eggs
1 ½ cups shredded or grated parmesan

4 oz. speck or prosciutto, very thinly sliced
-or-
4 oz shiitake mushroom, sliced and sauteed

1 box lasagna: 18 pieces, cooked according to package directions, drained and cooled
½ cup shredded pecorino romano—to sprinkle over the top

Coat 2 9″×13″ (or size thereabouts) casserole dishes with a little olive oil.

In a food processor fitted with the swivel blade, pulse the spinach until it’s chopped. Scrape into a mixing bowl and return the work bowl to the processor. Refit with swivel blade.

Add ricotta, eggs, salt, black pepper, and garlic and processor until well blended.

Stir the ricotta mixture into the spinach. Fold in the parmesan.

Lay out the lasagna in rows on your work counter. Dollop a few tablespoons of the ricotta mixture and spread it along the length, covering the pasta. Place slices of speck (or prosciutto) over the ricotta.

Cut the lasagna ribbons in half. Roll up each piece. You will have 36 nice lasagna roulades.

Cover the bottom of the casserole dishes with a layer of sauce. Arrange lasagna rolls in the dish. Spoon sauce over the tops. Sprinkle with pecorino romano.

Bake uncovered for 35 minutes in a 325 degree preheated oven. Serves 12-15

Easter Sunday, circa 1967, pre-Easter Brunch at The Loveless Cafe, Nashville TN

That’s me, the tall one with the goofy yellow hat and cat-eye glasses. To my right is my sister Carole, the stormy-eyed tough kid seething in her frou-frou dress (I hate puffed sleeves !) My hand rests on top of baby brother Jim’s head, The Boy, clutching his musical Peter Rabbit (here comes Peter Cottontail, hopping down the bunny trail….) To my far left is sweet sister Barbara, demurring, (See, I really like my Easter outfit.)

This Brownie camera shot, no doubt taken by my mom, never fails to make me laugh. And not just because of our dorky of-a-time dress, or the family dynamic the image so aptly captures. It reminds me that sometimes the roots of your vocation are not obvious, but they are there, if you know where to look.

In this case, you’d have to look in that long plastic basket purse I was carrying.

Because it held a bottle of maple syrup.

Well, not this particular bottle, but you get the idea.

So, why?

You see, I was the ultimate picky eater, and I knew we were going to the Loveless Cafe for brunch. The only thing I wanted to eat—correction, would eat—at the Loveless was a stack of pancakes.

The problem, which I gleaned with horror from a previous visit, was that they served Karo with those pancakes. Ugh. The little pitcher was filled with corn syrup. My stack was ruined.

I was not to be thwarted this time. I ferreted a bottle of the prized maple out of the pantry and tucked it (despite the stickiness risk) into that mammoth purse, which I lugged into church and then to the tables of Loveless. Easter brunch was saved.

Pretty crafty, eh?

And while I grew up hearing and thinking that I was a pain and a hopeless food-hater, someone who lacked a refined palate, or any palate at all, I came to realize that the bottle of maple syrup tucked in my purse told a different story.

It gave a hint that maybe this girl who loved maple syrup knew more about food than she realized. I mean, wouldn’t we all prefer maple syrup over corn on pancakes?

I write this today with those of you in mind who are picky, or have picky eaters in your family. Don’t despair. Inside that person there could be a great cook or chef or lover of good food. It can take time for that to emerge.

Often the things we seem to most reject, are the very things we end up embracing.

Pickiness is just another step along the path.

Today’s recipe makes a simple but delicious bread pudding—sweetened with maple syrup—-but not too sweet. You could spark it with some cinnamon or nutmeg, or add more dried fruit. I kept it basic–maple and vanilla bean, with a handful of sultanas. I wanted the maple flavor to shine through.

Like all bread puddings, it’s a terrific way to use up stale bread. To me, It’s more of a breakfast bread pudding than a dessert, although it could go either way.

I served it warm with some yogurt and bananas (two other things that the long ago picky eater wouldn’t touch!) and an extra drizzle of maple over the top.

MAPLE VANILLA BEAN BREAD PUDDING
3 cups half-and-half
1/2 vanilla bean, scraped
1 cup maple syrup
4 eggs
1 cup heavy cream
1 stale baguette, cut into cubes
1 cup sultanas
soft butter, to coat baking dish

Pour half-and-half into a large saucepan. Add vanilla bean. Heat until small bubbles form along the edges, stirring occasionally. Remove from heat and allow vanilla to infuse the half-and-half. Scrape the inside of the vanilla bean to get out all the vanilla paste. Stir in the maple syrup.

Place cubed bread into a large mixing bowl.
Pour vanilla-maple mixture over the cubes.
In a separate bowl, beat eggs and cream until well combined. Pour over the cubes.
Add the sultanas. Stir the mixture well.

Coat the bottom and sides of the baking dish with softened butter.
Spoon in bread pudding mixture. Allow it to rest and absorb for 30 minutes.

Bake in the center of a preheated 350 degree oven for 30 minutes. The bread pudding will become puffed and golden, and the custard will set.

Serve warm, with fresh fruit and yogurt, and, of course,

a pitcher of real maple syrup.

Cauliflower Cauliflower Cauliflower
Everywhere, Cauliflower.

Lately this cruciferous vegetable, a beautiful mind, a compact head of rumbled white curd, has been The Thing
The Veggie King !

Raw, roasted, boiled, steamed, sauteed,
it has turned up in all kinds of dishes that I have eaten at restaurants, or read about in blogs, or cooked at home.

What was once commonly boiled into oblivion and buttered, or chopped into florets and tossed onto a tray with other crudites and dip, has taken on new respect and new dimension.

At Etch, a forward restaurant in our downtown area, chef Deb Paquette makes magic with that vegetable. A recent lunch special featured a riff on an egg salad sandwich–using blanched cauliflower. The components–aioli, mustard, capers, onions, celery, and olives–all cloaked the “curd” in what had the feel and flavor of egg salad,

but no eggs.

Trust me, it was an improvement over an egg salad sandwich.

She also serves raw cauliflower curds broken into granules and folded with creamy feta to spread on a crostini. Incredible.

Our food blogging friends have made terrific contributions of late, as well.
Check ‘em out:

Rachel made a lush casserole, “cauli-cheese” where the florets melt under a blanket of perfectly made bechamel.

Faith roasted a head generously doused in her “bloomin” Indian spices.

Over at Food 52, the editors highlighted slabs of cauliflower, grilled like steaks.

It’s a testament to good change, creativity,
And the versatile meaty nature of this vegetable.

I have one to toss into the fray: roasted cauliflower with sweet red pepper sauce over vegetarian brown rice, dusted with buttery Marcona almonds, and chopped scallions.

The recipe is simple–and points more to technique than ingredients. But it yields a delicious main-dish meal that satisfies many dietary concerns.

Not only vegetarian, it is vegan AND gluten-free.

But “meaty” enough to make us omnivores happy too.

The recipe is in three parts, but easily accomplished in about the same time. (it won’t challenge your multi-tasking too much!)

While you’re roasting the grand florets, simply brushed with good olive oil and sea salt, you can also roast red bell peppers, onions, and garlic on a separate tray. As the nubbed edges of curd get that compelling brown crisp, red bells and company get charred and candied.

Caramel sweetness all around.

Meanwhile, make the brown rice.

I admit; I have shunned brown rice, and wrongly so. It stuck in my mind that it takes too long to cook. I also believe that I had one too many dishes of it, improperly prepared. You’ve probably experienced it too–either undercooked and waaaaay too chewy, or underseasoned and overcooked: gummy and insipid.

This recipe is more about technique. When you soak and rinse the brown rice and “scrub” the grains between your fingers, it helps to soften the outer husk. Cooking in vegetable broth helps infuse more flavor. I discovered that it takes less liquid and less time to cook, and yields savory rice, not clumpy, but plump nutlike grains.

This rice, which we know is better for you, is now a pleasure to eat.

CAULIFLOWER WITH ROASTED RED PEPPER PUREE, BROWN RICE, MARCONA ALMONDS

THE CAULIFLOWER
1 large head cauliflower, cleaned, and cut into large florets
olive oil, to brush over florets
salt and black pepper to sprinkle over florets

to garnish later:
1/2 cup Marcona almonds
1/4 cup chopped scallions

Preheat oven to 450 degrees.
Place cauliflower pieces onto a baking sheet and brush with olive oil.
Sprinkle salt and black pepper over the pieces.
Roast until caramelized, about 15 minutes.
Keep cauliflower warm in the oven (set on 200) until time to assemble the dish.

ROASTED SWEET RED BELL PEPPER SAUCE
2 red bell peppers, cut in half, seeded
½ medium onion, cut into chunks
3 cloves garlic
olive oil
salt and black pepper
¼ teaspoon cayenne

Preheat oven to 450 degrees.
Brush red pepper halves with olive oil and place on baking sheet.
Brush onion chunks with olive oil and place next to pepper halves.
Coat garlic cloves with olive oil and place underneath pepper halves.
Sprinkle with salt and black pepper.
Roast until the pepper skins get blackened and blistered—about 15 minutes.
Cool and remove skins.
Place roasted peppers, onions, garlic, and any residual oil into a food processor fitted with a swivel blade.
Add ¼ teaspoon (or less) of cayenne, if desired.
Process until smooth.
Keep sauce warm in a saucepan on the stovetop.

SAVORY BROWN RICE IN VEGETABLE BROTH

1 1/4 cups brown rice
2 cups vegetable stock

Place rice in a large bowl and cover with water. Let this sit for 5-10 minutes.
Stir the grains around in the bowl—you’ll notice that the water has become cloudy.
Drain well.
Return the rice to the bowl and cover with fresh water.
Dip your hand into the bowl, and rub the grains between your thumb and fingers, “scrubbing” the grains. Drain.

Place rice in a large saucepan. Stir in vegetable stock. Bring to a boil.
Cover and simmer for 25 minutes. Turn off heat and let the rice sit and steam for another 10 minutes.
Fluff with a fork and serve.

Makes 2 1/2 cups cooked rice

ASSEMBLY
Place a layer of cooked brown rice on the bottom of a casserole or baking dish. Nap a layer of roasted red pepper sauce over the rice, and nestle the roasted cauliflower pieces into the sauce. Dot remaining sauce over the cauliflower, garnish with marcona almonds and cilantro.

Serves 4

POST SCRIPT: Several of you have been very kind to check on me, in my blogging absence. I’m happy to report that I am making excellent progress on the cookbook, which has taken so much of my attention. I’m seeing an end point–and ahead of my May deadline. So, with luck, I’ll be around here a bit more. Nancy

Longtime readers of this blog may recall me writing about my friend Gigi, her Wedgewood Urban Gardens, and our monthly collaborative efforts to host the Third Thursday Community Potluck.

What started out in the summer of 2009 as an experiment to foster community and share good food has continued to bring together 25 or so folks and their delectable contributions—- now going on 4 years. In fact, we’ll be gathering at Gigi’s next week, making it our 40th feast, since inception.

Our group has been fairly fluid. We have the stalwarts, potluckers who would never miss coming, unless some dire circumstance arose. Others attend multiple times a year, and there are a few whose smiling faces we see only now and then. People have rotated in and out; big change, be it marriage, divorce, job transfer, graduate school, health issues, new baby—Life—is mirrored in that rotation.

And, new people, enthusiastic about cooking and sharing, continue to join in the fun.

Over the years, we’ve made many friends and had terrific meals. We kept a loose journal, a place where each month, guests would sign in and write down the name of their dish. It didn’t take long for us to see what was happening. So many fresh, creative, seasonal contributions, running the gamut of salads, soups, entrees, hors d’oeuvres, casseroles, desserts, and cocktails showed up at the table. In the quest for good food and community, I think we achieved Gigi’s intention.

And, an unintended result: a cookbook deal.

I am happy to report that The Third Thursday Community Potluck Cookbook is slated to be published by Thomas Nelson in Spring 2014. (Thomas Nelson is a local publishing house acquired last summer by Harper Collins.) It will have a collection of stories and recipes that elevate the potluck dinner from ordinary to extraordinary.

I am the cookbook’s author. I am ecstatic.

For quite some time now, I have been busy collecting the recipes, testing and editing them, and writing the accompanying headnotes, tips, and stories. My deadline is May 21st–just a little over 4 months to complete and deliver the manuscript.

I’m making good, steady progress. I am not panicked. Yet.

However, those demands have placed some restraints on the time that I have to spend with you here.

No worries, I’ll still be around, checking in, reading your posts and giving you updates on my cooking world, be it in or outside the cookbook.

In the meantime, I thought I’d share a recipe that I recently recreated for the book.

I say “recreated” because the person who conceived the dish and brought it to potluck doesn’t remember exactly how she made it. She just relayed the ingredient list and general instructions to me. What I remembered was that it was a delicious dish using three types of sweet potato. Like many of our potluck offerings, it was a little step up and away from the usual–always welcome—and therefore worth pursuing.

There are so many kinds of sweet potatoes available at the market these days, sporting peels and flesh of different hues, with names like Jewel, Garnet, Boniato, Star Leaf, or Beauregard. While they all cook in about the same amount of time, they vary in taste and texture.

The orange Beaureguard from Louisiana tastes a little sweeter than the creamy white Star Leaf. The Star Leaf and Boniato have firmer, drier texture, reminiscent of regular potatoes. The Garnet has a beautiful deep red exterior.

It’s fun and flavorful to use a trio in a dish.

Roasted together they make a simple, savory ensemble, appealing both to eye and palate. And, this glaze melding dried apricots, leeks, and balsamic vinegar painted over the planks brings a bit more excitement: that step up and away from the usual we all relish.

SWEET POTATO TRIO WITH DRIED APRICOT-LEEK-BALSAMIC GLAZE
2 each: Garnet, Jewel, Boniato sweet potatoes (about 5 lbs.)
olive oil
kosher salt

½ cup dried apricots, cut into slivers
¼ cup balsamic vinegar

4 tablespoons olive oil
1 leek, cleaned and cut into ½ “ pieces
½ cup flat leaf parsley, chopped, plus some for garnishing
salt
coarse ground black pepper

Scrub and rinse the sweet potatoes. Cut into planks or wedges, like steak fries. Toss in olive oil and lay out on a baking sheet. Sprinkle with kosher salt and bake in a preheated 375 degree oven until tender with crispy browned edges—about 25 minutes.

Heat balsamic vinegar and pour over slivered apricots in a bowl.

Heat a skillet on medium and add olive oil. Put in leeks and sauté until softened and somewhat translucent—about 4 minutes. Stir in ½ cup parsley, and then apricots in balsamic. Remove from heat.

Arrange roasted sweet potato planks in layered circular fashion, mandala-like, in a round baking dish. Spoon apricot-leek-balsamic glaze over the layers and top. Garnish with chopped parsley. Serve warm or room temperature.

Serves 10

On fleet and chilly foot, this year is surely making its exit. I trust that your holidays have been full of joy and camaraderie, and good food shared with those you love. Ours have been exceptional, heralded by the birth of my first grandchild, Zachary James. He was due to arrive on the first of December, but he chose—wisely, no doubt– to wait until the 12th to make his wondrous entrance. For parents who married on 10-10-10, his 12-12-12 birthdate is all the more auspicious.

I was privileged to be a part of the birth team, and witness his entry. I was thrilled to be one of the first to caress his pink cheeks and welcome him into this strange new world.

A week after his arrival, I returned to my own home after a month-long absence to put Christmas together. A hectic pace, but the tree got trimmed, presents got wrapped, the beef got roasted, and the chocolate mousse trifle got mounded high in the bowl.

But what I’d like to share with you today veers away from the indulgences of the season.

It is a healthy, hearty dish using Escarole.

This great green bouquet resembles lettuce in appearance, but belongs to the Endive family. (The sprawling head made me think of the old wives tale imparted to children about where babies come from…) Also known as broadleaf endive, Bavarian endive, or scarola, it is one of its less bitter members. Escarole can be eaten raw in salads, but it is really luscious when braised into soups or stews.

I’ve never prepared these greens in any form before now. But the forces aligned. Friend and farmer Tally May of Fresh Harvest Coop had grown splendid rows of escarole, market ready on my return. A vivid description of this recipe from my cousin Cathy and her husband John (given as they drove me to the airport!) left no doubt that a pot of escarole with fusilli and cannellinis would be simmering on my stovetop soon.

It is a traditional Italian dish, which, depending on the amount of liquid that you choose to add, becomes either a stewy pasta or a robust soup. Either way, you’ll want to serve it in a bowl, with a spoon and hunk of bread to sop up all the sumptuous broth.

It’s a garlic-friendly dish, too. Don’t be timid with those cloves!

Highly seasoned cannellini beans are also key. I used Rancho Gordos mega-meaty, super creamy beans, which I prepared the day before. If you use canned beans, be sure to drain and rinse them before simmering them in good olive oil, garlic, and bay leaf.

Cathy also insists–and rightfully so–on using DeCecco brand fusilli. It’s an excellent pasta: full-flavored, with terrific texture. Those tight curls capture the broth while remaining resilient in the sauce.

Here’s a trick I used to add more body to the broth. I reserved a cup of cooked beans and pureed them before stirring them into the pot. The sauce becomes almost silken. And the greens themselves maintain integrity in the braise–toothsome, juicy, with a pleasant hint of bitterness.

In the waning days of 2012, we’ve been enjoying our bowls of beans, pasta, and escarole. Bill calls this peasant food, and he means it in the best possible way. Simple. Soothing. Nutritious. Satisfying. You really couldn’t want for anything more.

Wishing you all the benefits of peasant food in the coming year–

Many thanks for your continued visits to Good Food Matters.

ESCAROLE WITH FUSILLI AND CANNELLINI BEANS
2-3 cloves garlic, minced
1 medium onion, diced
1/4 cup olive oil
1 head escarole, cored, washed, and chopped into ribbons
1 teaspoon sea salt
1 teaspoon coarse ground black pepper
1/2 teaspoon red pepper flakes
3 cups vegetable broth (you may use chicken broth if you prefer)

3 cups cooked cannellini beans (recipe below)

1/2 lb. dried fusilli (De Cecco is a preferred brand)

1/2 cup fresh grated pecorino-romano

In a large stockpot set on medium heat, warm olive oil and saute garlic and onions until translucent.
Add chopped escarole and stir well to coat the leaves.
Season with salt, black pepper, and red pepper flakes.
Stir, allowing the heat to collapse the leaves.
Pour vegetable broth over the escarole. Simmer for 15 minutes, stirring occasionally.

Boil fusilli in lightly salted water until al dente–about 9 minutes. Drain.
Puree one cup of cannellinis, and return to bean pot. (discard bay leaves)
Combine pasta and beans (whole, pureed, and liquid) with the braised escarole. Toss well.
Taste for seasonings and adjust as needed.
Ladle into bowls and sprinkle grated cheese over the top.
Serve with hunks of crusty bread.

Makes 6 generous bowls.

CANNELLINI BEANS
1 1/2 cups dried cannellini beans, soaked for 3 hours (or overnight) and rinsed (Rancho Gordo’s cannellinis are big and meaty!)
3 cloves garlic, chopped
1/2 cup diced onions
3 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
2 bay leaves

Heat olive oil in a 3 quart saucepan set on medium. Stir in garlic and onions. Add salt and black pepper, and saute until translucent.
Add cannellinis, stirring well so that the beans are coated with oil.
Pour water over the beans–enough to cover them by two inches.
Stir in bay leaves and red pepper flakes.
Bring to a rolling boil, then reduce heat to a simmer.
Skim off any scum that may accumulate as the beans cook.
Cook, partially covered for about 2 hours, stirring occasionally and adding more liquid if needed.
Cannellinis will retain their structure, but will creamy to the bite. Discard bay leaves.

Five days old, Zachary in my arms

Sleepy Dreamy Babe

Hello out there!
I realize that I’ve been away for awhile, but I have a few moments to check in, say hey, and share an update or two.
I am posting today from the Washington DC area, where I have been since Thanksgiving.

We are on Baby Vigil.

This baby, my first grandbaby, could be born at any time.
His or her “due date” was December 1st. (I know, it’s an approximation. Only 4% of the babies are born on the due date.)
But
The nursery is ready. The parents are ready. My daughter is really ready.

It’s just a matter of time. A lesson in patience. This miraculous thing will happen in its own rhythm.

So, what to do while Waiting for Baby?
Time to exercise my grandmotherly skills.
Bake cookies.

It requires its own kind of timing and patience—although within a very tight framework.

I hadn’t made cookies for a while, and I was reminded of the art of the bake:
One minute can make the difference between a moist chewy cookie and one that shatters at the bite.
One minute–and a cookie could have a nice brown edge, or an overall brown burn.

Cookies are done when you think they aren’t quite done.
They continue to crispen on the sheetpan after they come out of the oven.

Timing and patience. Every oven is a little different. It requires the tricky but rewarding art of discernment.

Today, I baked two kinds of drop cookies, contemporary takes on classic goodies. We’ll bring them to the hospital to share with the birth team, if we don’t eat them all. While waiting.

Number one is a double chocolate pistachio cookie, its dough rich with dark cocoa, butter, brown sugar, and a generous chop of bittersweet chocolate. Creme de cassis–just a splash– adds an intriguing hint of berry. I think you’ll like its topping of pistachios, toasted and flecked with salt.

The second takes the traditional oatmeal cookie as its base. Here I use organic brown sugar whipped into butter. Along with the rolled oats, I fold in dried blueberries and chopped bittersweet chocolate.

Blueberries and dark chocolate make an uncommon, but delicious pairing in the cookie. These are especially for the expectant father, my son-in-law. Blueberries and dark chocolate are his favorites.

While you’re in the midst of the holiday hustle, take a little time for yourself. Treat yourself with kindness and patience.
Have a cup of coffee or tea and a cookie or two.
Or three.
I’ll be back, soon I hope, with news about this baby. Or another cookie recipe.

DOUBLE CHOCOLATE PISTACHIO COOKIES
1 cup (2 sticks) softened butter
1 cup brown sugar
1/2 cup white sugar
3/4 cup cocoa
2 eggs
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla
2 teaspoons creme de cassis (optional)
2 cups chopped bittersweet chocolate
1 cup chopped toasted pistachios

Cream softened butter and sugars together until light and fluffy. Beat in eggs.
In a separate bowl, whisk cocoa, flour, baking soda, and salt together. Beat into egg mixture.
Fold in vanilla, creme de cassis, and chopped bittersweet chocolate.
Line baking sheets with parchment.
Gather the dough in tablespoon-sized lumps and drop onto the baking sheet, leaving about 1″ space between cookies.
Sprinkle the tops with pistachio pieces. Gently press pieces into the dough.
Bake cookies in the center of a preheated 350 degree oven for approximately 10 minutes.
Remove from oven and allow to cool on a rack before using a spatula to remove from baking sheet.

Makes 4 dozen cookies
Note: both cookie recipes can be cut in half with fine results, if you want to make smaller batches.

BLUEBERRY-OATMEAL-CHOCOLATE CHUNK COOKIES
1 cup (2 sticks) butter, softened
1 1/2 cups Demerara (or turbinado, or organic brown) sugar
2 eggs
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oats (not the “quick” kind)
2 cups dried blueberries
2 cups chopped semi-sweet or bittersweet chocolate

Cream softened butter and sugar together until light and fluffy. Beat in eggs.
In a separate bowl, whisk flour, baking soda and salt together.
Beat into egg mixture, a little at a time.
Beat in oats.
Fold in dried blueberries and chopped chocolate.

Drop by the tablespoon onto parchment-lined baking sheet, leaving 1″ space between cookies.
Bake in a preheated 350 degree oven for 12 minutes.
Remove and cool on a rack.

Makes 4-5 dozen cookies

Acorn Squash Rings stuffed with Sorghum Apples and Pecans

Yukon Gold-Sweet Potato Gratin

There’s a thin line to walk at family holiday gatherings, where Traditions and The New intersect. Expectations for the Usual vie for their place at the Thanksgiving table, as does the Desire for Something Different. If you are like me, you would never dream of replacing the roast turkey. Oh, I’ve refined my recipe over the years. And I’ve completely veered away from how I had it prepared, growing up.

Back in the day, my dad was in charge of cooking the turkey. He would cover the entire bird with bacon strips, which would essentially baste it as it roasted. When done, the bacon was practically annealed onto the golden brown skin. He’d cook it early in the day, let it rest before carving, and saunter off to the den to watch a football game.

Crazed with hunger, we kids would sneak into the kitchen, and greedily pick off the bacon strips, which couldn’t help but tear things up. With a piece of bacon came a piece of skin, oops, and then a hunk of meat. By the time the poor turkey reached the table, it was a rather ravaged looking carcass.

Much as we all loved the bacon, no one missed the “bacon-turkey” when I took over the helm of holiday hosting. My replacement, a garlic-sage-butter baste (slathered under the turkey skin) is much-loved, and arrives like a showpiece on the table.

But, no turkey? Unthinkable! There would upheaval, shouts of betrayal, dejection.

However, times change; diets and tastes change.
When you want to introduce something really new, that’s where the side dishes come in.

When our Third Thursday Community Potluck meets in November, it is a serendipitous convenience that it is held exactly one week before Thanksgiving. (always the fourth Thursday!) Our guests come bearing a bounty of intriguing dishes, ideal for holiday serving. I’m sharing two favorites with you today, for your consideration. Both are vegetarian and gluten-free, one is suitable for vegans. Bearing in mind shifting dietary needs, these are sure to please everyone.

The first dish combines Yukon Gold potatoes and sweet potatoes, peeled, thinly sliced, and layered in a gratin. I love the random look of the overlapping orange and yellow discs. And, grating fresh nutmeg over each layer imparts a subtle spicy note.

The liquid in which these potatoes cook is half-and-half infused with shallots, chives, and flat leaf parsley. Shredded Gruyere cheese enrichens the dish, beautifully melting throughout the layers. If you can locate Comte, an artisanal French cheese that is possibly better than Gruyere, I recommend it.

The layers meld as they bake, but the naturally (and barely) sweet tastes of both potatoes shine through.

YUKON GOLD-SWEET POTATO-GRATIN

4-5 tablespoons butter, softened
2 shallots, diced
2 cups half-and-half
2 heaping tablespoons fresh Italian parsley, coarsely chopped
1 tablespoon fresh chives, finely chopped
1 teaspoons sea salt
½ teaspoon white pepper
whole nutmeg—for finely grating
1 ½ lbs. Yukon Gold potatoes, cleaned
1 ½ lbs. sweet potatoes, cleaned
1 ½ cups Gruyere cheese, shredded
¼ cup grated Parmegianno-Regianno

13”x9” deep baking dish

Using one tablespoon of the butter, coat the baking dish.

In a saucepan on medium heat, sauté the shallots in three tablespoons butter until translucent. Add the half-and-half, parsley, chives, salt, and white pepper. Stir well until warmed. Remove from heat.

Peel Yukon gold and sweet potatoes. Slice very thin (1/8’) and layer the bottom of the baking dish in overlapping circles. It’s fine to layer them randomly—a few slices of one potatoes, followed by the other. Grate some fresh nutmeg over the slices.

Stir and cover with a thin layer of seasoned half-and half. Sprinkle with ½ cup Gruyere. Repeat with another layer of sliced potatoes, arranged in similar fashion. Follow with grated nutmeg. Cover again with more liquid, followed by Gruyere. Press down with the back of a wooden spoon to make sure the liquid seeping through all the overlapping slices.

Finish with final of sliced potatoes, half-and-half, remaining cheeses. Dot the top with remaining butter.

Cover with aluminum foil and baking in a preheated 375 degree oven for 30 minutes.
Uncover and finish baking for another 15-20 minutes, until casserole is browned, and potatoes feel tender when pierced.

Serves 10-12

The acorn squash rings make a pretty presentation, and couldn’t be simpler to make. Here in the South, we love sorghum, which adds a mineral sweetness to the apple stuffing. But other syrups would work just as readily. Maple syrup would be a terrific choice.

Apples and winter squashes always pair well. Choose a firm, tart apple, like Granny Smith or Jonathan or Ginger Gold. Pecan pieces and diced shallots are folded with apples, the pecans become toasted in the bake.

Wishing you all a very Happy Thanksgiving.

If you are traveling, travel safely. Enjoy one another’s company, and dine well.

We are headed for DC to be with my daughter and son-in-law, and I plan to stay until my grandbaby is born! Stay tuned. We are full of excitement and gratitude.

ACORN SQUASH RINGS STUFFED WITH SORGHUM APPLES AND PECANS (vegan)

2 large acorn squashes
2 large baking apples, such as Granny Smith, Golden Delicious, Gingergold
2/3 cup chopped shallots
2/3 cup pecan pieces
¼ cup sorghum
¾ teaspoon salt
½ teaspoon black pepper
olive oil—for brushing squash rings

Preheat oven to 350 degrees.

Slice squashes into rings, almost an inch in thickness. Depending on the size of the squash, you can get 5-6 rings from each one. Scoop out the seeds, and lay the rings on a parchment lined baking sheet. Brush the rings with olive oil.

Wash, core and dice apples into ½” chunks. Place into a bowl. Add shallots, pecan pieces, sorghum, salt and black pepper. Toss, so that all the pieces are coated with the sorghum.

Mound sorghum apple mixture into the center of each ring.

Bake for 25 minutes.
Makes 10-12 rings

Faith Gorsky, author of the widely-read blog, An Edible Mosaic, is celebrating the release of her first cookbook, with a virtual launch party.

It is a wonderful moment, when a food writer makes the leap from blog to book. As a follower and supporter, I applaud her achievement. I am also pleased to take part in the launch.

Her book, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair, compiles over 100 recipes that come from the region known as The Levant, (Syria, Lebanon, Jordan, Palestine,) where Faith has both traveled and lived.

Not only does Faith have a love for the cuisine, she also has an inside track to its traditions. Her Syrian mother-in-law, Sahar, has guided her on authentic recipes and techniques. Faith has put this knowledge into practice, and created recipes that are enticing but not overwhelming to the novice cook.

Her book is an excellent introduction to this healthful, flavorful cooking. And, her photographs are beautiful.

The recipe that she asked me to share is a fragrant rice dish, flecked with onion, sultanas, and pine nuts. It is uncomplicated to prepare, yet possesses complex tastes. Basmati rice alone has a wonderful nutlike flavor; the other ingredients bring toasted notes, sweetness, and a hint of pungent spice.

The original recipe calls for saffron, those delicate, heady, and costly stigmas collected from a type of crocus. If you don’t have saffron in your pantry, Faith writes that turmeric is an acceptable (and widely used) substitute. The result will be less sophisticated, but delicious, nonetheless.

Either way, the rice has versatile applications, and, by virtue of being vegan and gluten-free friendly, universal appeal.

The trick to making the grains light and separate is by rinsing them in warm water. (This could be a wide-spread regional technique-my friend Muna from Iraq insists that the rice be rinsed 3 times–until the water is clear!)

This releases the starches that can cause clumpy-sticky rice. This also serves to soften the grains, thereby lessening the amount of water needed in the actual cooking.

Another trick is sauteing the rice before adding the liquid. First, Faith pan-toasts the pine nuts in oil. After removing the golden bits, she stirs the onions and ultimately the rice in the now-toasty oil. When you add the water, you’ll notice that it is at a much smaller ratio than, say, conventional recipes that call for 2:1. This is almost 1:1.

Covered, the rice absorbs all the flavor, and steams into a savory dish, ready for any accompaniment. Faith recommends a shrimp-tomato dish, also featured in her book.

For my meal, I marinated and pan-grilled thick lamb chops in a piquant blend of coriander, cumin, and cayenne. The marinade quickly infuses that lamb with flavor, and grills to a nice charry crust. You can use this for cubes of kebab meat, too, with great success. It’s a recipe that we teach our young chefs in Teen Cooking Camp.

Be sure to visit Faith’s website for special book-launch giveaways–and convey her your best wishes. An Edible Mosaic can be purchased through Amazon, Barnes and Noble, or your local bookstore.

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
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 in which you cooked the pine nuts. 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.

CORIANDER-SPICED LAMB CHOPS
1 ½ tablespoons olive oil
½ teaspoon red wine vinegar
1 large garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon cayenne
¼ teaspoon salt

2- 1″ thick lamb chops
Whisk the ingredients together in a medium bowl.
Add the lamb. Toss to evenly coat. Marinate 10-15 minutes.
Skillet-sear on medium heat, 4-5 minutes per side, until the meat is crusty brown but still pink inside.