Shiitake Mushroom and Pesto Linguine with Spinach

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I love mushrooms so much, that this recipe uses two kinds in this dish: your workaday standard creminis and somewhat-exotic shiitakes. These umami vessels are joined by healthy spinach, savory sun-dried tomatoes, and herbaceous, flavor-eous pesto. It’s all twirled together with pasta that makes for an easy-peasy, maximum flavor meal just when you need it.

 

Serves 2

Ingredients:

  • 1-2 tablespoons olive oil
  • 4 oz. Cremini Mushrooms, sliced 1/4 inch
  • 3 oz. Shiitake Mushrooms, stemmed and sliced 1/4 inch
  • 1 Shallot, peeled and thinly sliced.
  • 4 oz. Baby Spinach
  • 5 oz. Linguine
  • 1 oz. Julienned Sun-Dried Tomatoes
  • ¼ cup Basil Pesto (See Cook’s Notes. Recipe Follows Below.)
  • 1 small plum or Roma tomato, sliced
  • 1 oz. Shredded Asiago Cheese
  • Salt  and Ground Black Pepper, to taste

 

Directions:

Bring 8 cups water and 2 teaspoons salt to a boil in a medium pot. Once water is boiling, add pasta and cook until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander. DO NOT RINSE THE PASTA. Set aside.

While pasta cooks, brown mushrooms. Place a large non-stick pan over medium-high heat. Add 2 tablespoons of olive oil, cremini mushrooms, and shiitake mushrooms to the hot pan. Stir occasionally until well-browned, 4-5 minutes.

Add shallot to pan. Stir occasionally until tender, 1-2 minutes. Stir in the spinach reserved pasta cooking water, sun-dried tomatoes, a pinch of salt salt, and ¼ teaspoons black pepper. Cook until spinach wilts, 2-3 minutes.

Add the pasta and pesto to pan and stir to combine.

To serve, add the finished pasta to a large bowl, garnishing with Asiago and sliced tomatoes.

 

Bon appétit!

 

 

 

Cook’s Notes:

Pesto is a mouthful of bright brightness. You can buy it in a jar , found in  the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers’ markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you’ve got a versatile sauce for pasta, chicken or fish.

Yields 2 cups

Ingredients:

  • 2 cups fresh basil leaves (no stems)
  • 2 tablespoons pine nuts or walnuts
  • 2 large cloves garlic
  • ½ cup extra-virgin olive oil
  • ½ cup freshly grated parmesan cheese

 

Directions:

  1. Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
  2. With the machine running slowly dribble in the oil and process until the mixture is smooth.
  3. Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

 

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Persian Saffron Ice Cream (Bastani)

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Persian cuisine is one of the world’s great gastronomies, flourishing for centuries across an area that, at the height of the ancient Persian Empire (circa 550 to 330 B.C.), included modern-day Iran, along with parts of Iraq, Macedonia, Lebanon, Jordan, Syria, Saudi Arabia, Afghanistan, Pakistan and Central Asia.

The repertoire of dishes is fragrant, diverse and highly refined, based on complex culinary techniques. They are imbued with fresh flowers and herbs like rose petals, fenugreek and mint; spices like saffron, sumac and cardamom; fruits like pomegranate and barberry; all kinds of citrus; and nuts, including pistachios and almonds.

If this roster of ingredients sounds familiar, it’s because Persian cooking influenced Middle Eastern, Moroccan, Northern Indian and Turkish cuisines yet itself remains somewhat below the radar.

 

It should be noted that Persia (Iran) has made many lasting contributions to the world of frozen desserts.

The Arabs, who had already conquered the Persian Empire, took the age-old Persian summertime refreshment known as sharbat (sherbet) where a mix of fruit syrup, saffron,  and honey was incorporated with snow and chilled in a  yakhchal, an ancient type of ice house. Alexander the Great, who battled the Persians for ten years, was known to  enjoyed “fruit ices” sweetened with honey and chilled with snow.

 

And had the brilliant addition of  milk and sugar gave rise to the invention of ice cream around 500 B.C. in the Achaemenid Empire of Persia and more than likely gave rise to  Bastani.

Bastani sonnati, or simply bastani  is made from milk, eggs, sugar, rose water, saffron, vanilla, and pistachios.  Modern day bastani often contains flakes of frozen clotted cream. Sometimes, salep or salaab is included as an ingredient.  Salaab is an extract from a wild orchid that thickens like cornstarch. Salaab gives bastani it’s texture and gives the ice cream bend and pull, almost like gluten, and it has a faint floral taste. Persian ice cream gets an extra dose of richness and texture from frozen chunks of heavy cream that are swirled into the base.

In 400 B.C., the Persians also invented an ice cream-like dessert made with rose water and vermicelli called faloodeh. Persians introduced ice cream and faloodeh to Arabs after the Arab invasion of Iran and the fall of Persian Sasanian. 

By the time of the Arab Conquest took place in across Sicily and Southern Italy in the 8th Century,  there was the development of  granita and gelato, two frozen treats that are now synonymous with modern day Italian desserts. 

Comparatively, the Persian ice cream sandwich made with faloodeh or faludeh, which  is a far more modern treat that was invented around the 13th Century. And shortly there after, Bastani-e nooni was created where the yellow hue of the saffron ice cream and the aroma of rose water are married to make a cool,  smooth textured creamy treat countering the crispy wafers and crunchy sprinkling of pistachios. 

And did you know that a  Syrian immigrant named Ernest Hamwi is credited with crafting the cone on the fly at the 1904 World’s Fair in St. Louis, when he rolled his Middle Eastern zalabia pastries into cones to hold that year’s wildly popular confection, ice cream. And even in these modern times, on a warm evening, everyone from grandparents to young couples can be seen strolling and sitting in parks enjoying their cones and cups. Ice cream parlors abound, from the hole-in-the-wall take-out joint to the elegant café.

Over millennia, Iranians have made frozen treats into an art form, the upside of necessity in a country where summer brings extreme heat. In Bandar Abbas, the tropical Persian Gulf, where the temperature was in the nineties before it reached noon, the  still enjoy the ever refreshing faloodeh , the rice noodle and rosewater sorbet that Iranians like to brighten with a spritz of lemon juice. In the shomal, the wet, green, and fertile north that cradles the Caspian Sea, you will find the juicy, red popsicles made of whole fruits with their pits still inside.

And so, America’s favorite frozen treats had it origins in the  Middle East. But, it turns out, that ice cream came to Europe, and then America,  by way of the Arab invasion of Sicily , and thus, modern-day granita and gelato icy sharbat (sherbet) and velvety ice cream are still universally loved in Iran, in the U.S. and the rest of the world for that matter.

You can find Persian ice cream in the U.S, especially in Los Angeles, home to the world’s largest Iranian expat community. The two best known places are Mashti Malone’s, and at the Saffron and Rose. 

Mashti Malone’s is  an iconic ice cream parlor that makes the best Persian ice cream where you can get either faloodeh or bastani  served as an ice cream sandwich, pressed against two thin wafer cookies, and it is positively incredible. At the Saffron and Rose, you will find  delectable, handmade flavors range from orange blossom to white rose to pomegranate. 

Another Los Angeles Iranian establishment is the  Café Glacé, where you can slurp down a majoon, an ice cream shake blended with dates and bananas and topped with nuts. You’ll also find bastani-e nooni, the Persian ice cream sandwich: two thin, crisp wafers sandwiched around bastani. These can also be found in the freezer section of Iranian markets in different flavors, and if you’re lucky enough to go to an Iranian home for a meal, at dessert you may see a quart of ice cream and a box of wafers so you can make your own.

But if you’re feeling ambitious, you can make your own Persian ice cream from scratch. But rest assured, there’s an easy way to whip up Persian-style ice cream without using any gadgets or dirtying up the kitchen and ending up with a sink full of dishes. In taking a short cut to making bastani, it is recommended that you buy a  good quality vanilla ice cream, letting it get a little soft at room temperature, and then folding in pistachios and a teaspoon of ground saffron steeped in a tablespoon of hot water or cream. You can add a dash of rosewater and frozen chunks of cream if you want. Refreeze and voila, “authentic” Persian ice cream.

 

Makes About 1 quart

Ingredients:

1/2 teaspoon saffron threads (* See Cook’s Notes)
7 large egg yolks
1 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup sugar
1/2 teaspoon kosher salt
1/2 teaspoon saffron, finely ground
1/4 cup Sadaf pure rosewater (** See Cook’s Notes)
1/2 teaspoon pure vanilla extract
Organic dried roses, for garnish

 

 

Directions:

To a small finger bowl, combine saffron threads and hot water and allow to seep until a vibrant orange red colour blooms.

Set a medium bowl in a large bowl of ice water. In another medium bowl, beat the egg yolks until pale, 1 to 2 minutes.

In a medium saucepan, whisk the cream with the milk, sugar, salt and saffron. Bring to a simmer over moderate heat, whisking, until the sugar is completely dissolved. Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture back into the saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 12 minutes; don’t let it boil.

Strain the custard through a fine-mesh sieve into the bowl set in the ice water. Let the custard cool completely, stirring occasionally. Stir in the rosewater and vanilla extract. Press a piece of plastic wrap directly on the custard and refrigerate until well chilled, at least 4 hours.

Pour the custard base into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a chilled 9-by-4-inch metaloaf pan, cover with plastic wrap and freeze until firm, at least hours.

Serve the ice cream in bowls, garnished with dried roses and pistaschio nuts, if desired.

 

 

Cook’s Notes:

Some people think that turmeric is a fine substitute for saffron, IT IS NOT. Definitely DO NOT use turmeric in ice cream because you will end up producing a very bitter tasting product.

*Saffron
Bastani is traditionally a custard like ice cream, rich in flavor mixed with saffron, rose saffron_jar_680water and pistachios. It is quite recognizable with it’s glorious golden yellow color and aromatic from both the saffron and rose water.

The other key ingredient is saffron. You want a high quality saffron, which gives your bastani its golden color and intoxicating aroma. Crush your saffron using a mortar and pestle and dissolve in a bit of warm water. This should steep for about 30 minutes, so do this while your ice cream is softening.

Once your saffron water is redish orange, add it to your softened ice cream with the rose water and pistachio bits. You can also add a teaspoon or two of crushed dried rose petals. It adds a bit of color as well as fragrance.

How to choose the best saffron
The amount of saffron you use is dependent on the quality of the saffron used. This affects the final color of your ice cream as well as the fragrance and flavor.
Always buy saffron threads and not powder. High grade saffron threads are dark red, not orange and no trace of yellow. When you open your container of saffron you should be able to recognize it’s beautiful scent.

Yes, saffron can be expensive, but don’t be duped and purchase cheap saffron. The color and aroma produced will not be the same. The best high quality saffron comes from Iran and can be purchased at FamilySpice.com.

 

**Rose waterdownload (13)
Using a high-quality, pure rose water is essential for this recipe. Look for Sadaf brand, which is available at kalustyans.com.

If you cannot find rose water in your specialty markets, you can find it locally at Asian Markets, like HMart or online at Amazon.com.

 

Storing the Ice Cream
The ice cream can be frozen for up to 1 week in an airtight plastic container.

 

 

 

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All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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Caramel Clementines

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Fresh orange slices bathed in a butterscotch caramel sauce — is simply divine, bright, and bold. Known as “aranci caramellizzati” in Italy, it was first introduced by food writer Elizabeth David in her 1954 work, Italian Food. who wrote appreciatively of caramelized Sicilian oranges. This stylish confection was popularized in the 1970s in a cooking course published as a monthly magazine by London’s Le Cordon Bleu. Exotic and sweetly astringent, they were a standby of posh dinner parties throughout the Commonwealth, the sort of dish that was not particularly difficult to make but still signaled a home cook’s understanding of elegance. Similar desserts were all the rage on London dessert carts during the ’80s. Today, there are a number of modern recipes for this dessert by British cooks such as Nigel Slater and Sophie Grigson. Even Nigella Lawson offers a similar recipe in Forever Summer and suggests serving the oranges with yogurt. If yogurt is not your style, this dessert is versatile enough that you can accompany caramelized fruit with a slice of pound cake or vanilla ice cream, if you desire. Also, think about serving it over meringues to make it an caramelized orange pavlovas.

Adapted from Matthew Card 
Milk Street Magazine, 2017

Serves 6

Ingredients:

4½ pounds of clementines or 8 navel or cara medium oranges
1 cup sugar
2 cinnamon sticks
2 tablespoons salted butter
3/4 cup fresh orange juice
A splash of triple sec or Grand Marnier
Pistachio nuts, for garnish (optional)

For serving:
Plain Greek Yogurt

Directions:

Carefully peel the clementines and slice crosswise, into thirds. If using oranges, cut the top and bottom ½ inch off of the oranges. Stand each orange on one of its flat ends and use a sharp knife to cut down and around the fruit, peeling away all the skin and pith. Thinly slice the oranges crosswise. Evenly shingle the sliced fruit in a 9 x 13-inch baking dish.

Combine the sugar, ¼ cup of the orange juice, and the cinnamon sticks in a medium saucepan. Bring to a boil over medium-high heat, 2 to 3 minutes,  and cook, swirling the pan occasionally, until the sugar begins to color around the edges, 3 to 5 minutes. Note that the bubbles should go from thin and frothy to thick and shiny. Reduce the heat to medium-low and cook, swirling the pan often, until the sugar is coppery-brown, 1 to 3 minutes.

Remove the pan from the heat, add the butter, and whisk until melted. Add a splash of the remaining orange juice  and whisk until smooth. Note that the mixture will steam and bubble vigorously, then add the remaining orange juice and triple sec and whisk until fully incorporated. If the caramel separates and sticks to the bottom of the pan, return it to the heat and simmer until the hardened caramel dissolves. Pour the caramel evenly over the oranges, cover with plastic wrap, and allow to stand for 25 minutes.

Using a slotted spoon, transfer the oranges to a serving platter or individual plates. Remove and discard the cinnamon sticks and whisk the caramel to recombine. Pour the caramel over the oranges. Cover with plastic wrap and allow the fruit to stand at room temperature.

To serve, spoon  a large dollop of yogurt into a bowl and top with the fruit and lightly drizzle with the caramel sauce. Garnish with a sprinkle of pistachio nuts.

Cook’s Notes: 

Don’t think about the caramel’s color for the first few minutes. The sugar mixture will melt, froth furiously as the heat increases (and moisture evaporates), and finally subside into larger, shinier bubbles before coloring. If the sugar browns too quickly, slide the pan off heat and whisk steadily to incorporate cooling air.

You can also use an assortment of citrus fruits instead of just oranges. The differences in size, acidity and sweetness make the dish all the more fascinating.

Also, to switch up the flavor, replace the cinnamon sticks with two star anise (our favorite) or six cardamom pods (lightly crushed). Use granulated white sugar, not a “natural” sugar, since the latter will make the color of the caramel hard to judge. Unsalted butter and a pinch of salt replaces salted butter. You also can serve the oranges with ice cream, pound cake or topped with a handful of toasted and chopped nuts.

The original recipe calls for the dessert to  be served cold, but we liked it more at room temperature, where the fruit seemed more flavorful.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!