In The Kitchen

01 Oct Raw Chocolate Banana Pudding

Posted at 13:35h in Dessert, From The Kitchen, Health by Manifa Nazarian 0 Comments
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Sometimes you just have to throw your hands up in the air and trust. So, I beseech you to trust me. I will never lead you down a path of non-deliciousness. Even if it is me telling you about a chocolate dessert that is raw and vegan.  Trust me. For all my friends out there who shutter at the sound of raw foods, just do me a solid and try making this dessert, I promise you will be pleasantly surprised. At first glance, this recipe threw me off a little because of the simplicity of it. As a chef if I don’t cook something I don’t really feel like I’ve made anything at all. Much to my dismay, I have made this pudding at least three or four times since the first time and it has become one of my favorite quick go to desserts. This pudding has ingredients that are usually around every household just never imagined to be put together in a dessert. If you have avocados, bananas, cocoa powder, cinnamon and maple syrup, you can make this!  The most important part of this recipe is making sure you have super ripe avocados and bananas.  If you don’t have the ripest and creamiest fruits your final product will lack the natural sweetness and you might be disappointed with the texture. When your bananas are brown and freckly it’s usually time to either chop them up and throw them in the freezer for smoothies, or its time to make this pudding. On top of all the deliciousness, this dish is filled with goodness for your cardiovascular  protection from the potassium and fiber of the bananas. The unsweetened cocoa powder is low in calories and contains minerals that support your heart, bones and immune system. Lets not forget the all mighty avocado in all its glory. This “superfood” is so versatile and is high in monounsaturated fats, which means it is the good kind of fat that your body will be able to burn easily turning it into energy, while still providing nutrients like fiber, vitamin E and folic acid. You could totally trick your kids into eating this super healthy pudding and let them think it’s made with the butter and milk that other recipes call for. Just don’t let them see how you make it!
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18 May Egg Service

Posted at 23:45h in breakfast, Comfort Food, From The Kitchen by Manifa Nazarian 0 Comments
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I know a lot about eggs. I know I like them. I know I like them in the morning, and in the evening.  I like them soft, I like them hard boiled, scrambled or served over spaghetti. That’s right, spaghetti Bolognese and a perfectly fried runny egg dripping over the meaty glossy ragu is truly a beautiful midnight snack in bed. In culinary school our first lesson ever was about the art of cooking the egg. It is the easiest thing to make but also the easiest thing to mess up.  Some people really overcook the heck out of their scrambled eggs leaving them with a dry, non appetizing dish that belongs only one place, the trash. I still cannot understand how this is still done across the world. Sad face. There are many ways to cook this versatile food and they all involve respecting the process in which you choose to cook them. If you are trying to hard boil an egg, just place the egg in a pot with water when it comes to a boil cover and let steep for thirteen minutes. Done. If you cook any longer you will create that green lining around the yolk usually seen when you overcook a hard boiled egg. Might as well eat plastic. If you’re trying to make an egg over easy start with a cold pan and a melt some butter, add the eggs and use medium to low heat and flip three fourths the way done for maximum ooze of yolk and fully cooked whites. Low and slow. If you want a crunchy sunny side up egg that has wonderful crispy egg white and a soft runny yolk, start with a hot pan and melt some butter and olive oil, and crack your eggs in and watch out for the crackling! If you put a gun to my head I would choose one way to eat this delectable food. I grew up eating it soft boiled with butter and mashed with a fork with Lavash bread. There is something so comforting when butter meets egg that takes me back to my childhood and Sunday barefoot mornings running around the backyard picking fruits off the trees and playing with my dog in the backyard and having this bowl of yuminess waiting for me for breakfast on a Saturday morning. Even now wherever I am in the world I can trust in the feelings this dish brings me not just due to its low level of difficulty, rather the innocent childlike memories it gives me with each buttery creamy bite.
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26 Dec Hold on to your Meatball

Posted at 21:14h in Beef, Comfort Food, From The Kitchen by Manifa Nazarian 0 Comments
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As the old Children’s song goes, you must hold on to your meatball, or else it will just roll out of the room and grow into a tree. If only that were true! My milkshake wouldn’t be the only thing bringing the boys to the yard. But seriously, these meatballs are so good that if you don’t keep an eye on them, or just eat them they will most certainly get snatched up.  The specialness of these meatballs lie from within. Literally. They are stuffed with cheese, just to make them even more irresistible. You can make these meatballs any size you like. Big ol’ balls for spaghetti and meatballs, or tiny cocktail size for hors d’oeuvres. Also, to jazz up the meatballs, I use a gouda for my stuffing which I understand can be blasphemy for the classic Italian meatballs, but they make for such a profound flavor that they can be eaten on their own entirely with a lovely salad.  And it catches people off guard a little, but the sharp flavor of the cheese is pleasantly surprising. Im sure of it.  
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09 Dec French Toast Sunday

Posted at 01:55h in breakfast, From The Kitchen, Uncategorized by admin 0 Comments
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It’s the morning after. Your charm has gotten you this far.  And you’re inclined to impress her with your culinary wizardy, among other things. You look around your kitchen and see the usual suspects; eggs, milk, cereal, some day old bread and bananas.   Doesn’t seem like a magical combination, but with a little imagination, you could really be on to something. This recipe really never fails me, always gets them asking for more! You have a lot of wiggle room with the recipe as well, you don’t really need any specific type of cereal, milk, fruit. Whatever you have lying around, you can probably incorporate in some way. Frosted Flakes, Cheerios, Corn Flakes, or even Fruit Loops, it all works here. Your milk can be any kind of milk you have, good old fashioned cows milk, soy, almond or rice milk. You do need eggs for this recipe because we are essentially making a custard for the bread to soak in. That’s what keeps your bread moist and creamy. I like to add a little liquor to my custard base just because it adds another element of flavor, plus its fun. You could use any type of liquor here, I usually go with a brown liquor like a whiskey, bourbon, or dark rum, because it does give a nutty flavor more so than a clear liquor. I would not use a vodka, but I would use a coconut rum if I had nothing else, and I would add some shredded coconut to the final product.  You also need a sweet element to this custard, so I add a couple spoonfuls of sugar to the custard.
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07 Nov Creamy Roasted Bell Pepper Tomato Soup

Posted at 17:11h in From The Kitchen, Soup by Manifa Nazarian 0 Comments
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It's cold right now in NYC. Raining, and high possibility it will snow later. There's no way I'm leaving the house. But I'm hungry. So, I want something warm and yummy. As I look in my refrigerator, I see the cheese that I always have, and a loaf of bread and a can of tomatoes in my pantry. Obviously I need to make grilled cheese and tomato soup. Mmmm...Perfect pairing on a cold winters day, or any day for that matter. All you need is a few ingredients and you will have an incredibly satisfying meal in minutes! A couple of staples you should have in your pantry that have long shelf life are canned tomatoes and bottles of roasted peppers. (We'll cover the staples one should always have in our pantry another time! But for now, tomatoes and peppers are a must!) I like to add the peppers because it adds another element of flavor and smokiness that requires little effort, but makes a big difference! These ingredients are going to make up most of our soup. Now, some recipes call for fresh tomatoes. Unless you have a tomato garden in your apartment in New York City during the winter, you're not going to get the ripest and most beautiful tomatoes available. Canned tomatoes are great because they are always picked at their peak season and you know you always get the best tasting quality tomato.
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