Icy

Persian Baklava
Prep Time: 35 minutes Cook Time: 45 minutes Total Time: 1 hour 20 minutes Yield: 36 pieces

Ingredients
1 (16 ounce) package phyllo pastry sheets, thawed overnight
1 cup butter, melted

For the filling:
6 ounces walnuts, coarsely chopped
6 ounces almonds, coarsely chopped
6 ounces pistachios, coarsely chopped
¼ cup granulated sugar
2 tablespoons ground cardamom
1 teaspoon ground cinnamon

For the syrup:
1 cup granulated sugar
1 cup water
1 tablespoon rose water
1 tablespoon lemon juice
½ cup honey
½ teaspoon saffron threads (optional)

For the garnishes:
pistachio, chopped
dried rose petals, chopped

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Shrimp Étouffée
Servings: 4 Active time: 20 mins Total time: 30 mins

Ingredients

1/2 cup extra-virgin olive oil
1 large white onion, finely diced
1 stalk celery, finely diced
1/4 cup finely diced red bell pepper
3 scallions, white and green parts, finely diced, plus more for garnish (optional)
2 tablespoons chopped fresh parsley, plus more for garnish (optional)
3 medium cloves garlic, minced (about 1 tablespoon)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 pounds peeled, deveined medium (41-50 count) shrimp, thawed if frozen
1/4 teaspoon cayenne pepper, or more as needed
1 teaspoon Creole seasoning, or more as needed
Cooked white or brown rice, for serving

Steps

1. In a Dutch oven or deep-sided pot over medium-high heat, heat the oil until shimmering. Add the onion, celery, bell pepper, scallion and parsley and cook, stirring, until softened and with onions just beginning to get translucent, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove from the heat.
2. In a small pot over medium heat, melt the butter. Add the flour and stir until smooth. Cook, stirring constantly, until the roux darkens to a light brown color, about 5 minutes. Remove the pot from the heat and continue stirring. The roux will darken off of the heat.
3. Add the roux to the vegetables and stir until fully incorporated.
4. Return the Dutch oven to medium heat. Add the shrimp, cayenne and Creole seasoning and stir to combine. Cover and simmer, stirring occasionally, until shrimp curl, turn pink and are cooked through, about 10 minutes. (The cooking time will vary with the shrimp size.)
5. Taste and season with more cayenne and Creole seasoning, if desired. Sprinkle with additional chopped scallions or parsley, if desired, and serve over cooked white or brown rice.

NOTES: This dish requires no stock. The moisture from simmering the raw shrimp will create the liquid needed for the rich sauce, which is thickened with a dark brown flour-based roux and seasoned with Cajun/Creole “trinity” of onions, celery and bell pepper. If the sauce is too thick, add water or stock, 1 tablespoon at a time, until it reaches the desired consistency.

One caution: It’s easy to overcook shrimp as cooking time will vary with the size and freshness of the crustaceans, so simmer the shrimp until they are pink and curled. Then, pluck out one to do a taste test.

If you’ve never made a roux, don’t be intimidated. It’s simple. Combine equal parts fat and flour over medium heat and stir constantly until it reaches the desired color. The darker the roux, the deeper the color and the richer the flavor of the sauce. This recipe is a great way to practice making a roux because it uses only 3 tablespoons of flour and 3 tablespoons of butter. If you go too far and scorch the roux, pitch it, and start again.

Kookoo Sabzi (Persian Herb Frittata)
Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Yield: 6-8 servings

Ingredients

1 cup fresh dill, finely chopped
1 cup fresh cilantro, finely chopped
1 cup fresh parsley, finely chopped
3 cups fresh garlic chives or spring onion, finely chopped
6 large eggs
3 tablespoons Greek yogurt
½ cup walnuts, chopped coarsely (optional, plus more for garnish)
⅓ cup barberries, soaked in water for 10-15 minutes (optional, plus more for garnish)
1 teaspoon dried fenugreek
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground turmeric powder
½ teaspoon paprika
1 tablespoon cornstarch or all-purpose flour
3 tablespoons avocado oil (for cooking)


Instructions

In a large mixing bowl, combine all the herbs and mix until evenly distributed.
In another large bowl, whisk together eggs, yogurt, walnuts and barberries (if using), fenugreek, salt, pepper, turmeric powder, paprika, and cornstarch until smooth.
Add the egg mixture to the herbs. Stir until evenly combined.
In a non-stick 10-inch skillet, add oil and heat over medium heat for 1-2 minutes until hot. Add the batter and spread evenly.
Cover the skillet and reduce the heat to low. Cook for 15-20 minutes until the top has set. You can run a rubber spatula along the outer edges of the frittata to make sure it’s not sticking.
Take a large plate (larger than the size of the pan) and place it upside down over the pan. Carefully flip the pan over to flip the frittata onto the plate.
In order to firm up the bottom half of the frittata, repeat the same process. Carefully slide the frittata back into the pan and cook for 10-15 minutes (covered) until the bottom is completely set.
Remove from heat and allow it to cool. About 5-10 minutes.
Garnish with crushed walnuts and dried barberries, if desired. Slice into wedges and serve warm or cold with Persian bread and yogurt.

Notes

How to store: To store leftover Kookoo Sabzi, let it cool to room temperature before placing it in an airtight container. It will stay fresh in the refrigerator for up to 4 days.

How to reheat: Reheat in a pan over medium heat for a few minutes or microwave in short intervals until warmed through. For a crispier texture, use an air fryer or oven at 300°F for about 5-7 minutes.

How to freeze: Kookoo Sabzi freezes well. Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm in the oven or pan.

Vegan Chicken Marsala Soup
Prep Time10 mins Cook Time30 mins Total Time40 mins Servings: 6

Ingredients

Tofu "Chicken"
1 Block(15oz) Extra firm tofu, drained and pressed*
2 Tablespoons Cornstarch
1 teaspoon Garlic powder
1/2 teaspoon Onion powder
1/4 teaspoon Turmeric
1 teaspoon Salt
1/4 teaspoon Black pepper
2 Tablespoons Olive oil

For The Rest of the Soup
4 Tablespoons Vegan butter, divided
2 Tablespoons Olive oil
6 Cloves Garlic, chopped
1/2 a Sweet onion, diced
8 Ounces Baby Bella mushrooms, chopped
2 Tablespoons All-purpose flour
1 Cup Sweet Marsala wine or Marsala cooking wine
8 Cups Vegetable broth
8 Ounces Ditalini pasta or other small pasta
1-2 teaspoons Lemon juice
1/2 Cup Vegan Parmesan
Salt and Pepper to taste

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Creamy Peanut Butter Fudge
Prep Time: 5 mins Cook Time: 4 hrs Total Time: 4 hrs 5 mins Servings: 48 1-inch squares

1 cup butter
1 cup creamy peanut butter
1 teaspoon vanilla
3½ cups powdered sugar

Instructions

Microwave Directions

Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.

Stovetop Directions

Combine the peanut butter, butter, and vanilla in a medium-size saucepan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.

Vodka Pistachio Martini
Serves 1

Ingredients

1 ½ ounces vanilla vodka
½ ounce pistachio syrup
¼ ounce crème de banana
½ teaspoon crème de menthe
2 ounces half-and-half
Optional: Crushed pistachios

Directions

Add all of the ingredients to a cocktail shaker filled two-thirds full with ice
Add the cocktail shaker top and shake vigorously until the outside of the shaker feels icy
Using a strainer, pour the liquid into a martini glass
If desired, top the pistachio martini with a pinch of crushed pistachios

Enjoy as-is, or take things over the top by adding a scoop of pistachio gelato or ice cream to transform your beverage into a pistachio martini float.

Chill your martini glass in the freezer beforehand for an extra refreshing sip.