February 28, 2015


by Marjan

‘Let them eat cake!' As long as it’s Tahcheen, I’ll have seconds!

This year, Anja traveled all the way from Switzerland to Los Angeles so that we can celebrate our birthdays together.  I thought it was appropriate for us to make Tahcheen together in the spirit of our savorychicks style - an elegant dish that looks and is baked like a cake, but it is actually served as a savory main course.

Tahcheen is a classic Persian rice cake dish immersed in saffron, eggs and yogurt. Embedded within the rice is a surprise of either chicken or lamb (yet there are variations of recipes using eggplants and spinach). A delight to the eyes, this golden dish is baked like a cake and is served to tantalize a savory palate. Traditionally Tahcheen is made with lamb and the best part is the outer crust of the cake which is golden crispy and full of flavor. The rice on the inside is moist, creamy and filled with chunks of lamb to satisfy your hunger. But one piece is never enough; one must have seconds! My mother always prepares this dish on special occasions. It is one of my favorite Persian dishes and of course, I can devour most of the cake all by myself. I love it when she garnishes the top of the Tahcheen with Zereshk (barberries).

So every time I have Tahcheen, it is like a little party inside my mouth! Minimal ingredients and royally pleasing to all senses, this cake is worth every bite! Happy Birthday to us!

January 31, 2015

Salmon Sashimi with Pomegranate, Cilantro and Spring Onion

by Anja

My favorite appetizer these days is this amazingly simple, yet extremely delicious sashimi style dish. I am still waiting for Nobu to open a restaurant in Switzerland. Until then, I'll have to fly across the ocean to enjoy some Nobu Sushi at my favorite one, or I simply come up with my own creations. Not that I would ever attempt to imitate Nobu, but I am so bored by the same old, uncreative sushi plates offered here in Switzerland that I rather try to do my own.

As always, the simpler recipe and the fewer the ingredients, the better quality of the ingredients has to be. Make sure everything you buy for this appetizer is as fresh as possible. Buy salmon that has been fished sustainably (look for the MSC Label). For the herbs and fruit, go organic whenever you can. Not only will you do good for your health and the environment, but it will taste so much better.

Ingredients (for one person, appetizer-size, adjust for the number of people you plan to serve)

about 100g/ 3.5 oz. very fresh salmon filet
about 2 tablespoons thinly sliced scallion/spring onion
about 2 tablespoons fresh pomegrante seeds
about 2 tablespoon fresh cilanro leaves
about 2 tablespoons freshly squeezed lemon juice
about 1-2 tablespoons soy sauce (optional)

Thinly slice the salmon and arrange on a plate or platter.
Spinkle onions, cilantro and pomegranate seeds over fish and drizzle with lemon juice and soy sauce.

Enjoy immediately!

January 17, 2015

My Love For Chimichurri

by Sun

While I generally like different types of sauces, the king of all sauces has to be Chimichurri. The first time I tried Chimichurri sauce was in Miami at a Cuban Restaurant called “ La Carreta “.

The sauce accompanied a Churrasco Steak I ordered which is an Argentinian style skirt steak. The main ingredient of Chimichurri sauce is Parsley, which I never ate since I generally think of it more as decorational item than food. Chimichurri sauce has changed my long time belief about not eating parsley. I fell in love with Chimichurry and made it my favorite sauce of all, especially for steak.

Then a couple of months ago, we were invited to a friend's house where they were making the Chimichurry sauce - but they served it as a bread spread and I fell in love with Chimichurri all over again. Everyone was attacking the Chimichurry sauce to eat with their bread. We all had to restrain ourselves so we could leave some room for the main course.

Here is the recipe for you to try for yourself. So you can too attack, devour, and smile.

Ingredients: 2 servings

1/2 cup Olive Oil
3 - 4 tablespoons Red Wine Vinegar ( you can also use any bottled Red Wine Vinaigrette dressing )
3 cloves chopped Garlic
1/2 teaspoon Red Chili Pepper Flakes
1 - 1.5 cup chopped Parsley
1/2 teaspoon Oregano
Kosher salt & pepper

Mix them all in a bowl and serve.
I normally make 10 to 15 servings at once and keep them in the refrigerator to be used for later time.
Enjoy it over steak, grilled veggies, and bread!

And keep smiling!

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