Friday, March 1, 2013

Purim Pix, Food and Dill Rice Recipe


Been taking the easy way out and posting my culinary creations on facebook. No writing required. Upload photos and share. The pictures go exactly where I expect them to, which is more than I can say for blogging. But I have a standing tradition here of purim/food posts, and this seems like a tradition worth holding on to. 


my son read the megilla for us

 The last couple of Purims had us feasting on various ethnic foods.  We had an Indian theme and a Persian theme. This Purim brought us the Keep it Simple theme. There's a new, precious little person in our lives, and we have different priorities. I may have experienced a brief twinge of disappointment with the realization that something's gotta go, but that would have been so brief, it may not even have happened. What I definitely experienced, was gratitude for the awareness of my limitations. And let me tell you my friend, I am limited.

The menu I wrote included:
Herbed Bread
Fennel Salad in a Citrus Marinade
Chumus
Arugula Salad with Roasted Beets and Sliced Pears
Herbed Chicken 
Persian Meatballs 
Roasted Baby Bok Choy
Dill Rice - recipe below
Hamantaschen
Chocolate Fudge Squares

I was super organized and marinated the fennel salad on Friday - and forgot to serve it. I also prepared the chumus on Friday, but when it came to party time, I decided against it.

The hamantaschen were finished long before the festivities began, and the chocolate fudge squares never happened.


hamantaschen - basic cookie dough and poppy seed filling

Then there were a couple of unplanned add-ons: Sliced avocado & blood oranges over baby spinach, lightly dressed, and sourdough flatbreads that were originally supposed to be herb breads, but the dough didn't seem to be rising well so Pinny decided to turn that into flatbreads and I prepared a batch of yeast dough for the herb rolls. I also made a simple baby chicken for my picky eater.

pomegranate seeds patiently waiting to top the meatballs 

bok choy - drizzled with toasted sesame oil and salt.
 layered to prevent the leaves from burning. 

baby bok choy, roasted and ready

Baby spinach and blood orange 
Perfectly ripe avocado slices for my salad
very lightly dressed with olive oil, parsley, lemon, salt and pepper

baby arugula with roasted beets and sliced bosc pears

sourdough flatbreads - topped with sesame seeds, nigella and zaatar

chicken with mint, parsley, cilantro, garlic, sumac and amchoor

persian meatballs. about 50% meat. The other half consists of
pistachios, hazelnuts, parsley, cilantro, tarragon and onions.
Roasted rapidly and then topped with pomegranate molasses and baked a lil longer.
 Sweet and savory and sticky and delicious.

hope you're not tired of seeing this salad

I derive such satisfaction from being creative in the kitchen with food, photography, and especially when I get to share said food and photos with loved ones. My kids also enjoy playing with food and the camera, and I cherish those moments of inconspicuously observing their joy, and the pride they experience, as they admire their own creations.

Enough about me. Here's the recipe. Best dill rice ever (if I may).

Dill Rice
1 large onion, diced
2 tablespoons olive oil
1 teaspoon ground cardamom
1 jalapeno pepper, seeded and diced
2 cups white basmati rice - rinsed well
1/2 cup fresh dill, chopped
1 teaspoon sea salt
4 cups water/veggie stock

Cook onions, cardamom & jalapeno in olive oil for a few minutes.
Add the rice and stir until the grains are well coated.
Add the dill and salt and cook over low heat for a few minutes.
Add the liquid and cover and cook on low until the rice is tender and all the liquid is absorbed – about 25 minutes.
Allow to rest for 5 minutes and fluff with a fork.

This recipe is really simple and tastes wonderful. The bite of the jalapeno blends perfectly with the sweet cardamom. Be sure to remove all the seeds of the jalapeno so that your rice isn't spicy.

Promise me you'll only use fresh dill for this one.

freshly chopped dill mixing in with the seasoned rice




There you have it folks, the Purim roundup. I'm a little disappointed that I didn't get pictures of the herb rolls. Beautiful rolls, pillowy soft with flecks of golden saffron and vibrant green herbs. Next time... and I hope to have a chocolate fudge photo op soon. If you haven't seen it in the next week or so please remind me.

To good health,

Chana

1 comment:

  1. Yum! I just ate and now I'm hungry again, after reading this and seeing your pictures...

    ReplyDelete