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.

Kubideh in 6 Steps

Persian Kababs are so easy to make that they can easily become a weeknight fare, with some serious weekend flare. You can marinate the meat ahead of time, and when it is dinner time all you have to do is mold the meat around the skewers, and just grill in the oven for half an hour. These chicken kababs or Kubideh will also be ideal for Eid dinner or other special occasions.

Kubideh
Wondering what to cook for Eid? Make Kubideh in 6 Easy Steps. For the full recipe go to:http://www.cultivateflavors.blogspot.com/2015/09/kubideh-in-6-steps.html
Posted by Cultivate Flavors on Monday, September 21, 2015

Nazkhatun Eggplant Dip in 7 Steps

Malcolm Gladwell, a fellow University of Toronto alum, in his essay, "The Ketchup Conundrum", mentions that the reason Heinz ketchup has had such an unprecedented global appeal is because it perfectly balances the "five known fundamental tastes in the human palate: salty, sweet, sour, bitter, and umami." 

If you look at the ingredient list for Heinz ketchup, you will find that it has tomato concentrate, which has the umami flavor, also present in mother's milk. The second ingredient is vinegar, which provides sourness, another of the fundamental tastes. The next set of ingredients are high fructose corn syrup and corn syrup, which satisfy our primal desire for sweet food. I have already discussed the addictive properties of high fructose corn syrup in my meatloaf recipe blogpost. The last set of ingredients, present in Heinz ketchup, salt, spice, onion powder, and natural flavoring, gratify the salty and bitter taste receptors. Ketchup, unlike any other condiment available in the supermarket, satisfies all five primal sensory taste buds, all at once, "in one long crescendo". 

It is no wonder that children love ketchup because it tastes familiar. It has the umami flavor, and a balance of sweetness, saltiness, bitterness and acidity. Gladwell also mentions that small children "tend to be neophobic: once they hit two or three, they shrink from new tastes". It is imperative to introduce young children to a variety of flavors and cuisines, at a young age, instead of limiting their palate to simple foods, like cheese pizza, plain white bread, and/or bland pasta.

Growing up, my husband had a very limited palate. His diet consisted of mainly meat, processed food, and sodas. Fruits, vegetables, and lentils were completely foreign to him. So when we had our daughter, we made sure that we expose her to all food groups, and we do not dumb down flavors for her. 

Although my husband's palate has evolved overtime, he still does not like eating vegetables or eating fresh fruits. So when I made Nazkhatun, a Persian eggplant dip, my husband not only ate it, but loved the vegetable dish. So without further adieu, let me share the recipe with you. The recipe consists of eggplants and tomatoes, which have the umami flavor. The pomegranate molasses, used here and in most Persian dishes, provides the perfect balance of sweetness and acidity. The angelica powder, another Persian cuisine staple, has slightly bitter undertones. So here is a recipe, which much like ketchup, satisfies all five fundamental taste buds.