Masto Khiar in 3 Steps

This blogpost is the fifth installment of the Chef Table's series.

To read about Chef Massimo Bottura's episode click on Butter Chicken's recipe.

To read about Chef Barber's episode click on Som Tum's recipe.

To read about Chef Francis Mallmann's episode click on T-Bone Steaks' recipe.
To read about Chef Niki Nakayama's episode click on Shahi Tukray's recipe.
To read about Chef Ben Shewry's episode click on Roasted Cauliflower with Chickpeas recipe.

Episode 6: Magnus Nillson - Faviken in Jarpen, Sweden

Ranked 25th in the World's 50 Best Restaurants Awards, 2015

Chef Magnus Nillson, after spending a few years in Paris, returned to his hometown to discover his own culinary identity. In Paris, he felt that he was making someone else's recipes, and his dishes were not a true representative of his identity. About his hometown he said, "It's exactly the same place, it's just that I see it differently." Sometimes it takes some time to embrace our own cultural identity.

Chef Nillson employs ancient Nordic techniques in his cooking, with his own modern twist. He believes, the only way we can keep traditions alive if we adapt. I have talked about this evolution in the Bihari Kabab recipe. My grandmother used to incorporate the same ingredients with a mortar and pestle, whereas I recreate her recipe with the use of a Vitamix. 

Nillson points out that food and cooking provide a connection between our heritage and our present. If we stop cooking at home from scratch, we will lose in touch with our family heirlooms. Pre-packaged foods are convenient, but their abundance is not only bad for our health and environment, but they are also diminishing the connection we have with our ancestral family recipes.

Speaking of traditions, here I present to you a Persian yogurt and cucumber dip, called Masto Khiar. In my case, the Persian recipes are a true amalgamation of my heritage and local ingredients that are easily available here. In California we are blessed with delicious dairy, fresh cucumbers and walnuts. You can garnish the dip with dried rose petals, which alludes to the beautiful and aromatic flavors, present in this exotic, yet simple, yogurt dip.

You can serve this dip as an appetizer with bread.

Roasted Cauliflower with Chickpeas in 5 Steps

This blogpost is the fifth installment of the Chef Table's series.

To read about Chef Massimo Bottura's episode click on Butter Chicken's recipe.

To read about Chef Barber's episode click on Som Tum's recipe.

To read about Chef Francis Mallmann's episode click on T-Bone Steaks' recipe.
To read about Chef Niki Nakayama's episode click on Shahi Tukray's recipe.

Episode 5: Ben Shewry - Attica in Melbourne, Australia

Ranked 32nd in the World's 50 Best Restaurants Awards, 2015

Chef Ben Shewry's dishes are inspired by his upbringing in New Zealand, and features ingredients native to his adopted country, Australia. Just like Chef Bottura, Chef Shewry also talks about turning to his memory palette to create dishes that are redolent of his childhood.

He also discusses the elusive work-life balance. He said that since his father was his great hero, he would like to have a similar influence on his children's life. His restaurant kept him away from his children, and he feels that he missed out on the early years of their lives. He mentions that even when he was present at home, his thoughts were encroached by the all consuming restaurant business. He points out that child rearing requires investment. Children need support. You do not appreciate your own childhood and parents until you have your own children.

His restaurant which is located in a remote area in Melbourne has been able to draw not only locals, but also food critics from all over the world. When he took over the restaurant it was on the brink of bankruptcy. But in spite of the initial hurdles, he was able to find his own unique creative voice. This shows that when you are dedicated on doing something unique people will notice.

So without further adieu, here I present to you a delicious recipe, which is not only nutritious but also very quick and easy to prepare. It's a good way to eat vegetables. Both cauliflower and chickpeas are rich in vitamins, folate, and fiber.  This dish makes for healthy lunch, or delicious appetizer.