This is a play on a traditional South Indian dish: lemon rice. I’ve always been a fan of western, seasoned rice dishes. I think that the fundamental difference between the way westerners eat rice and the way Indians do, lies in its purpose. We often use plain white rice as a vehicle for curries and sauces, whereas seasoned rice dishes can stand on their own. I like the idea of cooking everything at once: the rice, the seasonings, and the herbs. Here is a recipe for a VERY flavorful rice dish that is strong enough to hold its own.

Ingredients

1 cup white Basmati rice

2 1/4 cups water

1/2 cup plain cashew nuts

Zest of 1 lemon

Juice of 1 lemon

2 jalapeno peppers (minced)

2 large cloves garlic (minced)

1/2 large white or yellow onion (chopped)

1  teaspoon cumin seeds

2  teaspoons salt

1 tablespoon unsalted butter

1/2 teaspoon turmeric powder (for yellow coloring)

1/4 cup cilantro (chopped)

Method

Rinse rice well and set aside. In a cooking pot, toast the cashew nuts along with the cumin seeds on medium heat, until the nuts are fragrant and light brown in color. Then, add two to three tablespoons of oil and toss. Add  onions and cook for 2-3 minutes until translucent. Then fry the garlic, lemon zest, and jalapeno peppers for 1-2 minutes. Toss in the rice and toast for another 1-2 minutes. Once the rice is toasted, add cooking liquid and increase heat to bring it to a boil. Once liquid is boiling, reduce temperature to low, add salt, butter, and turmeric for coloring, stir and cover. Let rice simmer until all of the cooking liquid has evaporated and rice is tender. Fluff with a fork, garnish with cilantro, and serve.

Roasting is the best way to maximize flavor in vegetables. It’s also a very relaxing method of cooking. This dish is great for appetizers with toasted pita bread or crackers. It’s creamy, savory, and a little sweet all at once.

Ingredients

1 large eggplant (cut into medium sized chunks)

1 red pepper (cut into medium sized chunks)

1 red onion (cut into medium sized chunks)

2 cloves garlic (minced)

3 tablespoons olive oil

1  teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cayenne pepper

juice of 1/2 lemon

1/4 cup fresh flat leaf parsley

Method

Preheat your oven to 400 degrees.

In a large bowl, combine the eggplant, peppers, onions, and garlic. Drizzle olive oil and season with salt and pepper. Mix well. Spread contents over a large baking sheet, and roast in the oven for about 30-45 minutes. The eggplant should be slightly browned, and peppers and onions slightly charred/caramelized. Once roasted, set aside to cool.

When eggplant mixture has cooled, transfer to a large blender. Add lemon juice, and HALF of the parsley leaves. Blend until chunky consistency is achieved. As always, check to make sure seasoning is right. Before serving, garnish with remaining parsley leaves, then serve with pita bread or crackers and enjoy!

Brie is a delicious and mild, soft cheese. It’s great with savory herbs or sweet jam, served with crackers or bread. Here is very SIMPLE preparation that pairs well with wine.               

Ingredients

One wheel of Brie cheese                                                                                 

1 large clove garlic (cut into slivers)

1 sprig fresh rosemary

splash of olive oil

salt and pepper

Method

Preheat your oven to 375 degrees.

With a sharp knife, cut off the waxy top layer of the cheese, revealing a pale yellow surface. Then cut about six to seven tiny slits into the cheese. Slice the garlic clove into thin slivers and slip them into each of the incisions. Then snip the rosemary fronds and stick those in on top of the garlic slivers. (Almost like driving a plant into soil). Drizzle olive oil on top of the entire wheel and sprinkle with salt and pepper.

Once oven is preheated, place the wheel of cheese into a baking dish and then into the oven. Bake until cheese has softened and melted. Serve for dipping with crackers or crusty bread.

Drink of Choice: a crisp white wine ( Pinot Grigio or Riesling)