Pantry: Creative gifting, Sonoma County style

When you want a gift to be really special, the best approach is a personal one. But what, exactly, does this mean? We all think of the recipient when selecting gifts, but what of the source of that gift? Is there a way to make a present less generic and more personal?

Yes, of course. All that is required is a bit of observation and a bit of thought.

'This is one of the best gifts in years,' a friend emailed after opening my birthday present to him earlier this year. It couldn't have been simpler: A half dozen eggs and a jar of canned tomatoes from Green String Farm in Petaluma, two small single-serving terra cotta pots from Bram in Sonoma and my recipe for shakhuka, eggs baked in a spicy tomato sauce.

All it took was the knowledge that my friend and his husband love good eggs and a bit of creativity.

When you think this way, you get yourself out of generic establishments and into the community, to local crafts fairs, farmers markets, cookware stores and bookstores, to olive mills and little farm stands down rutted country lanes. Instead of waiting in line, you may sip on hot cider or nibble a cookie while you peruse your options.

I've posted a list of special market happenings this month along with upcoming craft fairs at 'Eat This Now' (pantry.blogs.pressdemocrat.com), where you can add an event or special tip of your own in the comments section.

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This traditional Egyptian dish is both easy to make, wildly delicious and also can be made in a terra cotta pot.

Serve it with roasted chicken, curries or alongside anything that calls for simple rice. It also makes a lovely breakfast, especially on a cold morning. I make it in a 6- or 8-cup bram, though you can use a soufflé dish or other oven-proof ceramic container.

Bram's Egyptian Baked Rice with Black Pepper

Serves 4 to 6

2 cups short grain or sushi rice

1 teaspoon sel gris or other solar-dried unrefined salt

4 cups whole milk, preferably organic

½ cup heavy cream, optional

— Black pepper in a mill

2 tablespoons butter, preferably organic, cold

Put the rice into the terra cotta pot, add the salt, the milk and the cream, if using, and stir. Season very generously with black pepper.

Slice the butter into thin shards and scatter them on top of the rice mixture.

Set a baking sheet on the middle rack of the oven, set the pot on top and set the temperature to 375 degrees.

After 30 minutes, check the rice to be certain it is not bubbling over.

Cook until the milk is fully absorbed by the rice and there is a golden brown crust over it.

Remove from the oven and serve as a side dish.

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It's never fun being sick and it is important at this stressful time of year to remember to take care of ourselves as we plan, shop, decorate and celebrate.

This broth is a great tonic to have on hand throughout the holidays. The broth is healthful, delicious and easy to make, and, if you find yourself battling a cold, I recommend adding something spicy — cayenne or chipotle — and sipping a cup every hour or so. It will hasten along a cold's discomfort.

Sweet Potato Broth

Makes about 1 quart

1 medium sweet potato, peeled and cut into chunks

— Kosher salt

— Black pepper in a mill

1-2 teaspoons ground cayenne or chipotle powder, optional

4 cups beef broth

2 tablespoons apple cider vinegar

1⁄4 cup fresh cilantro leaves

Put the sweet potatoes into a medium saucepan, season with salt, pepper and cayenne or chipotle, if using. Add the beef broth and vinegar. Bring to a boil over high heat, reduce the heat to low and simmer gently until the sweet potato is fully tender, about 15 to 20 minutes.

Puree with an immersion blender or pass through a food mill. Taste and correct for salt and pepper.

To serve, ladle into mugs and top with cilantro leaves. Enjoy hot.

Michele Anna Jordan is author of the new 'Good Cook's' series. Email her at michele@saladdresser.com or visit her blog, 'Eat This Now,' at pantry.blogs.pressdemocrat.com.