It's not too early to plan for Turkey Day 2009!

I apologize that there has been such a hiatus in my posting. I've been busting my butt trying to write a paper for my advisor and, as a result, my recipes have been piling up. Now if you were dissatisfied with your Thanksgiving turkey this year, here's a heads-up for 2009.

It all began (like so many things) during a lunchtime discussion in our group's breakroom. We were imagining what Sarah Palin's family eats (see picture at the end for our hypothesis) and with all this food talk, and Thanksgiving being right around the corner, I thought that our lab should have a little Thanksgiving dinner. I thought this was a good idea because a) so many people in our lab like to cook b) even more like to eat and c) I wanted to introduce the foreign students (especially from Japan) to an American holiday that celebrates large quantities of food and napping.

The invitation was simple--bring something that for you symbolizes Thanksgiving dinner...and should you not celebrate Thanksgiving in your country, a dish that you really enjoy. As host, I undertook preparation of the poultry but we also had a fantastic array of dishes from the traditional (sweet potatoes, cheesy potatoes, mashed potatoes) to the exotic (smoked salmon sushi--Japan, pierogies filled with pork and sauerkraut--Poland, and potato-bacon pancakes--Germany).




As for the bird, I fused a recipe from Cooks Illustrated for the preparation with Alton Brown's method for cooking. The key is brining! None of the steps that follow are difficult, it just takes time and the right equipment. So keep up, here we go.

Thanksgiving Roast Turkey

This recipe is for a 15lb turkey, cooking times and ingredients may need to be scaled for a larger bird. Also don't wait till the last minute to buy your turkey--especially if it's frozen!! A 15 lb. turkey will take at least 3-4 days to thaw in your refrigerator (and add an extra day for brining). Remember to place it on a rimmed baking sheet to catch any liquid.

Equipment:
Roasting Pan
V-rack (for roasing pan)
Digital thermometer with probe
Aluminium foil

Ingredients:
1 15lb turkey (thawed)

2 gallons water
4 carrots (chopped)
2 onions (chopped)
4 celery stalks (chopped)
1 tsp. peppercorns
3 bay leaves

1 1/4 c. parsley (chopped)
4 tsp fresh thyme leaves
2 tsp fresh sage (chopped)
1 1/2 tsp fresh rosemary (chopped)
1 medium shallot (chopped)
2 medium garlic cloves (chopped)
3/4 tsp lemon zest
3/4 tsp salt
1 tsp ground black pepper
1 tsp Dijon mustard
1/4 c. olive oil

Step 1: The Brine
Combine 1 gallon of water, 4 carrots (chopped), 1 onion (chopped), 4 celery stalks (chopped), 3 bay leaves, and 1 tsp. peppercorns. Bring to a boil then simmer for 1 hour. Remove solids then add 1 1/2 c. salt and 1/2 c. brown sugar. Stir to dissolve. Let brine chill completely (ideally overnight in your refrigerator).


Remove thawed turkey from package and extract neck, gizzard, heart (and any other "parts" that come with the turkey--reserve if you want, I never do). Rinse turkey under cool water and transfer to a 5 gallon plastic pail (breast down, so the legs are sticking up) with lid.


If you live somewhere cold (40 °F or below): Add chilled brine then an additional 1 gallon of cold water. Cover pail and place outside to keep cold (between 5–40 °F) for 6-12 hours.

If you live somewhere warm (above 40 °F): Choose one:
A) Repeat instructions for if you "live somewhere cold" and park the pail in your refrigerator.
B) Add chilled brine then 8 c. ice and 8 c. chilled water. Monitor temperature every 1-2 hours to make sure it stays below 40 °F, add additional ice if necessary. Using an insulated cooler instead of a pail will help keep it colder longer if you resort to option B.


Step 2: The Rub
Remove turkey from brine and rinse liberally with cold water (rinse inside the cavity too). Pat dry with a paper towel. Combine parsley through black pepper in food processor and blend with ten to twelve 10-second pulses. Add Dijon mustard and olive oil. Pulse an additional five times (10-seconds each pulse) and scrape down sides with spatual. Repeat five 10-second pulses. It should look like pesto at this point (see picture).


With a knive make a small incesion near the top of the breast where the skin flops over (opposite end of the cavity). Using your hands, loosen the skin from the breast and thights (you'll be amazed how stretchy the skin can get--whoohoo biology). Evenly rub paste on meat beneith skin. Finally, brush the outside of the turkey skin with canola or vegetable oil (use a brush or paper towel).

Step 3: The Heat
Preheat oven to 500 °F.

Prepare a foil "breast plate" by taking 2 sheets of aluminum foil and fold the ends over to make a traingle at one end (see pictures). Now, gently mold the foil onto the breast of the raw turkey and remove (making sure to retain it's shape). This is so that you don't have to cover the breast with your hands when it's 500 °F! Finally, insert digital probe into breast (making sure not to hit bone). See Alton Brown on You Tube for a helpful video on this section.


Place turkey into V-rack (breast up) in roasting pan. Place in oven for 30 min. Then remove and cover breast with pre-formed aluminum "breast plate." Return to oven, reduce heat to 350 °F, and bake until breast reads 161 °F (thigh should be around 180 °F at this point--double check with thermometer). The turkey should be done in about 2 hours at 350 °F (so 2.5 hours total). Remove and cover with aluminum foil and a few dish towels, let rest 20-30 minutes.

Carve and devour!


Finally-- What we envision the Palin family served for Thanksgiving.


From Bottom to Top: moose (chopped), ritz crackers, salmon hash, easy mac, crumbled hot dogs and velveeta, tater tots and cream of mushroom soup, french's onion rings and shredded AMERICAN cheese, sprinkled moose, corn flakes.

Baked Palin...I mean Alaska

Disclaimer: IT'S NOT GLUTEN-FREE (but you could easily make it so by substituting a GF cake).

The vice presidential debate was last night and my roommate and I hosted a little "viewing party," complete with foods to honor the two candidates. Our labmate Megan made cookies (initially she was going to make macaroons to represent Delaware but they fell through) and I made Baked Alaska to represent Sarah Palin (because I think many of her positions are about as substantial as the fluffy meringue topping on the dessert).

While the debate lacked the kind of fireworks we were hoping for, there was plenty of fire when the Baked Alaska came out. If you've never made it before, it's really not that difficult. It just takes a little time and common sense (and having a dad who's a firefighter is a big plus).

Baked Alaska
If anyone knows of a good GF cake recipe that tastes ok after it's chilled, let me know. The reason I used a normal gluten cake is because most GF cakes taste really grainy and dry once they're refrigerated or frozen.

For the base:
1 9x13 cake (any flavor--I used chocolate)
2 quarts ice cream (any flavor--I used vanilla)

For the meringue:
1/2 c. water
1 1/2 tsp. sugar
1 1/2 tsp. cornstarch

1/4 tsp. cream of tartar
3/4 tsp. vanilla
6 egg whites (at room temperature)
3/4 c. sugar

Prepare cake according to instructions. Cool completely then transfer to a foil lined baking sheet (with rims). Allow ice cream to stand at room temperature 5 minutes then scoop out slices and place on top of cake (like puzzle pieces), as the ice cream becomes pliable, smooth the pieces together to form a single layer. Cover with plastic wrap and freeze overnight.

Prior to serving, preheat oven to 425 °F. Combine water, 1 1/2 tsp sugar and cornstarch in small saucepan. Heat till boiling with constant whisking. The mixture will turn translucent and thick (the consistency of pudding). Remove from heat and cover with lid.

Combine egg whites in a large mixing bowl and beat on high till frothy (about 1 minute). Add vanilla and cream of tartar, beat till soft peaks form (see pictures). Then add 1 c. sugar and beat till stiff peaks form. Finally, add the cornstarch "pudding" from above and beat at high for 20 seconds to incorporate.

"Soft Peaks"


"Stiff Peaks"



Remove plastic wrap and spread meringue over cake like frosting. Be sure to cover sides of cake with meringue, to create a complete seal between the cake and the baking sheet (basically, you should only see meringue, no cake). Finish by making little "peaks" on the meringue using the back of a spoon and quick pulling motions.

To finish you have two options:

Option 1: Brown meringue completely in oven---In this case, bake 4-8 minutes (depending on oven) until top is well browned like a marshmallow.

Option 2: Watch Video. Lightly brown in oven then flambe at table---Bake 3-5 minutes (depending on oven) until the tips of the meringue peaks look tan (not brown) and it smells fragrant. While the meringue is baking, place 1/8 c. alcohol (must be at least 80 proof!! I like Grand Marnier) in a metal 1 c. measuring cup and heat on stove till you see small bubbles start to form (don't go too long or you'll boil off all the ethanol). Remove meringue from oven once tan, place on table, ignite alcohol in measuring cup and pour over top of meringue. Voila!

Syrah Tasting

A few years ago Dustin, a friend in the lab next to mine, suggested that we start a wine tasting group. The idea was simple; a bunch of amateur wine lovers get together every few months, each person brings a bottle of a particular kind of wine, and we have a blind tasting (and if they're lucky, I cook something to go along with the wine). When the wine group meets, it's always the highlight of my week. And thanks again to Dustin's suggestion, I've decided to post the results of our conclave.

So below you'll find our Top Pick (the one we liked the most) as well as one bottle that will become a part of the Wall of Shame (clearly, we didn't like it so much) in my apartment. From time to time you may also see Noteworthy Finds (this is for bottles that didn't really fit in with the others but we liked nonetheless).



Syrah Tasting

Syrah also is sold under the synonym Shiraz, which became the popular name in Australia and South Africa (but don't be fooled, it's the same grape). Syrah is known for its full body. This refers to how it feels in the mouth--think of the difference between whole milk (full body) versus fat free milk (very watery). They typically have hints of berry and pepper which makes them an excellent accompaniment to grilled foods or spicy dishes like Jambalaya (I'll post my recipe for that soon) which is what we ate.

Top Pick: Earthquake Syrah; Lodi Valley, CA; Michael & David Vineyards; 2004; $30.00+


This wine had a very fruit aroma, without being overpowering. It starts out juicy and then finishes with a light pepper taste on the back of the tongue. It sits in the mouth like a pinot noir (at least Crystal and I thought so).

Noteworthy Finds: Joel Gott Syrah; Oakville, CA; 2005; $13.99


This wine was all around fantastic. It had an amazing aroma that was very complex and not as sweet as the other Syrahs. The flavor is also awesome, very, very juicy compared to the other Syrahs but with the same peppery finish. This wine was noteworthy because it was totally different from the other Syrahs--but in a good way!

Wall of Shame (WoS): Sinceryl Shiraz; Western Cape, South Africa; 2004; $14.99


Bad aroma! Smells like a storage bin. No distinct flavor, weak, with a sour finish.

Mixing old and new memories

An old memory and a recent experience are the inspiration for today's recipe. Let's begin with the old memory.

Old Memory: Growing up, our family made an annual summer pilgrimage to Mt. Rainier National Park. We would always stay at site C-9 in the Ohanapecosh campground (see picture from this summer). The years that we would borrow Grandpa Van Dyke's motorhome, I would wake to the smell of blueberry muffins baking in the oven. We always used a box mix which, alas, contains gluten and is now off-limits.


Recent Experience: A classmate and labmate of mine, Kate, from MIT got married this past August. Having grown up on Cape Cod, she wanted the wedding to also be out there (how awesome is it to get to attend a wedding in sandals and a suit). We stayed with friends of Kate's family in Hyannis Port, Janni and Jeff, and over breakfast I discovered that Janni also cannot eat gluten. On the way out the door back to Boston, she gave me some gluten-free blueberry muffins that she purchased. She admitted the were a bit dry and after one bite I agreed.



There has to be a way to make a moist, tender, muffin that's gluten-free right? Yes, Victoria, there is...and you can find the recipe below.

Blueberry Lemon Muffins

Once these muffins have cooled, store in an airtight container or ziplock bag in the refrigerator. Reheat in the microwave prior to consuming, about 20-30 seconds, otherwise they'll taste wicked dry.

10 tablespoons unsalted, soft butter
1 cup white sugar
2 large eggs
1 cup sweet white sorghum flour
1 cup white rice flour
1 cup tapioca flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups plain or vanilla yogurt
1 cup blueberries (frozen are fine)
2 teaspoons lemon zest
3 tablespoons crystallized ginger, minced (optional)
2 tablespoons raw sugar (not granulated, look for Turbino)


Preheat the oven to 375.

Combine all the dry ingredients together (sorghum flour through salt). Set aside.

Cream the butter and white sugar together, until just creamed. If you leave the stand mixer running as they are creaming, these muffins will not rise. Simply cream them until combined. Add the eggs, one at a time, mixing after each egg.

Add one half of the dry ingredients, mixing well. Add one-third of the yogurt and combine until well mixed. Add one-half of the remaining dry ingredients to the mixture, and combine. Continue this, alternating the yogurt and dry ingredients, until you have mixed both of them in, completely.

By hand, stir in the blueberries, lemon zest, and crystallized ginger.

Line a muffin tin with paper or foil cups. Fill each cup two-thirds full. Sprinkle the raw sugar over the top and set them in the oven.

(This recipe will give you enough batter to make two tins of muffins, or close.)

Bake the muffins for about 35 minutes, or until the tops have browned and started to harden.

Sweet bread that's practically a vegetable!

I've always loved carrot cake. Not only does it taste fabulous but when you compare it with, say, Triple Chocolate Truffle Decadence Cake...well which one do you think sounds healthier? Of course, this is a silly rationalization, something that us Van Dyke's are quite good at, but I've always liked baked goods that incorporate a vegetable.

Enter Chocolate Zucchini Bread. I first had this at Sarah's apartment. I think it was when she and Justin were still living in married housing at Seattle Pacific University. Not only did this bread taste fabulous, but it filled the kitchen with the faint aroma of cinnamon and cloves while baking. Now, with the exception of people who don't like cinnamon or cloves, I ask you, who wouldn't love that!? The recipe presented here is a much lighter version (the initial one called for cup quantities of vegetable oil) and I'm happy to say that a simple swap of the AP flour for a GF substitute (and the addition of a thickener--xanthan gum), generated a flavorful and moist bread that got rave reviews from the starving graduate students in my lab (and I'm inclined to think other people will like it too).

So eat up, it's practically a vegetable serving on the food pyramid right?!

Chocolate Zucchini Bread

I used Bob's Red Mill AP Gluten-Free Baking Flour. Therefore, you need to add something to replace the job of the gluten (which is to hold everything together). Xanthan gum does this nicely. The batter will have a somewhat elastic consistency but it'll bake up just fine. You can use a single 9x5 inch loaf pan or 3 min loaf pans (which I like). Store in the refrigerator and reheat in the microwave.

For really nice looking bread, sprinkle a few whole walnuts and chocolate chips on the top of the batter in the loaf pan just prior to baking.

3/4 cup sugar
3 tablespoons vegetable oil
2 large eggs
1 cup unsweetened applesauce
2 cups Bob's Red Mill Gluten-Free Baking Flour
2 teaspoons xanthan gum
2 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups finely shredded zucchini (about 1 medium--shred with a cheese grater).
1/2 cup semisweet chocolate chips
3/4 cups chopped walnuts (optional)
Cooking spray

Preheat oven to 350°.

Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 6 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini, walnuts, and chocolate chips. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray or three mini-loaf pans. Bake at 350° for 45-60 min or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack then refrigerate.

Cooking Light, July 2004

The Shrimp Cocktail

I don't like foods that require an insane amount of work to consume. I think back to when I was competing for the Sullivan Scholarship at Seattle U. The main course served at the conclusion of the day, I can only describe as chicken baked in a paper bag. Ok, so it was probably parchment paper but it was by far the most elaborate culinary construction I've ever seen. Not only do you have to gracefully figure out how to "peel" the parchment paper but you then have to navigate around a bone-in chicken thigh. Honestly, we all sat there thinking, "Is this part of the competition too?!"

The only exception, in my mind, of a food that's worth the effort is shrimp. Specifically, shrimp cocktail. That's because it's really not that much work to peel a shimp, dip it in sauce, and then pop it in your mouth. Besides, if you didn't have to slow down and peel the shrimp, you'd probably end up shoveling 10 in your mouth before the flavors even register.

This is an awesome appetizer to a meal or served at a...go figure...cocktail party.

Shrimp Cocktail

To save time, buy deveined shrimp WITH A SHELL (often called "Easy Peel" Shrimp). Having the shell on 1) imparts more flavor during the cooking process and 2) minimizes burning the actual shrimp flesh. If you can't find them with a shell, then its time to brush up on how to devein shrimp (see below).

The cocktail sauce is best made the night before so the flavors have time to meld.

Once you finish cooking the shrimp, remember to take them OUT of the freezer, otherwise you'll have shrimp-sicles.

32 shell-on (21 to 25 count) tiger shrimp
1 tablespoon olive oil
Sprinkle Old Bay seasoning

For the brine:
1/4 cup kosher salt
1/4 cup sugar
1 cup water
2 cups ice

For the cocktail sauce:
1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
1 to 4 tablespoons prepared horseradish (depending on how spicy you like it)
1 teaspoon sugar
Few grinds fresh black pepper
1/2 teaspoon kosher salt

Tools:
2 cookie sheets

Place one cookie sheet in the freezer (you'll need it later to cool the shrimp)

Place cleaned (deveined) shrimp into a bowl with brine (salt, sugar, water, ice) and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.

Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes (till it's wicked hot!). Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.

Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet (from the freezer). Cool in freezer for 5 minutes. Then transfer to refrigerator to finish chilling.

Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired. For example, Sarah used tea cups.

Courtesy Alton Brown



Deveining Shrimp 101

You can see that a shrimp is deveined if it has a large cut down it's back. If not, then get ready...

1. Allow the shrimp to thaw (if frozen) in refrigerator.

2. Place in a bowl of cold tap water (this prevents air oxidation of the shrimp, they'll start to turn pink if you leave them out too long).

3. Remove a shrimp and place one blade of a sharp pair of scissors into the vein starting at the head. Gently cut down the back of the shrimp following the vein until you reach the tail.


4. Dig into the opening with your finger (or scissor) to remove the vein (usually dark colored). Sometimes, doing this under water is helpful.

5. Move shrimp to brine (see recipe above).

In the end...there can be only one

It's sometimes said that graduate school is about competing against yourself, seeing just how far you can push yourself, seeing just how much you can take. On other days, that competition is much more tangible, you sit toe-to-toe with it while a crowd of spectators gather to watch the impending battle.

I, of course, am referring to the 1st Annual Jamison Group Watermelon Eating Contest which took place today on the Green Dot. There was some watermelon leftover from a group BBQ the previous weekend and we thought this would be a good way to use it up. Two gladiators stepped onto the Dot, Brian and Chris. It was definitely a close finish. But in the end, there can be only one...



And it ended up being Chris by a rind (sorry, my camera ran out of memory before we finished, but you get the idea how eating works).

Lavender What?!

I'm sure a lot of people grew up with Country Time Lemonade, the progenitor of a whole class of "just add water" drinks. I always found the flavor a little lacking and the color a bit too unnatural. That's why I'm such a fan of a new twist on an old favorite. It's called lavender lemonade.

The lavender flavor is quite subtle and balances the tangy kick of the lemons. Even better, is that when you mix the lavender water and the lemon juice it turns a nice pink or lavender color. So grab some of this tasty flower at a farmers market or out of your neighbor's lawn (just make sure they didn't spray it, Roundup lemonade isn't too tasty.)

Lavender Lemonade

This drink is the perfect accompaniment to a summer dinner. Don't let the lavender frighten you. If you brew tea then you can brew lavender water. And be sure to serve it over ice it's best very cold.

4 cups water, divided
1/4 cup chopped fresh lavender leaves
2/3 cup sugar
1 cup fresh lemon juice (about 6 lemons)
Lavender stems

Bring 1 cup water to a boil in a medium saucepan. Combine the boiling water and lavender in a medium bowl; cover and steep 30 minutes. Strain the lavender mixture through a fine sieve into a bowl; discard lavender leaves.

Combine 3 cups water and sugar in saucepan. Bring the mixture to a boil, and cook 1 minute or until sugar is dissolved. Combine lavender water, sugar syrup, and lemon juice in a pitcher. Cover and chill. Serve over ice. Garnish lemonade with lavender stems, if desired.

Makes 5 cups

Cooking Light, June 2000

Yeah, I know it's not a "summer" food.

Ok, so arguably, chili is not something you want to eat in the heat of summer, but I figure, if I'm already perspiring because of the humidity then a little extra heat in the kitchen can't hurt. Plus, this is a great way to use all those summer veggies you have laying around.

Black Bean and Chorizo Chili

Since it's summer, I like to use fresh corn in this recipe, just note that you add it near the end of cooking to preserve some of it's sweetness. Feel free to adjust the amount of chicken stalk, the original recipe didn't call for any but I found the final product was WAY too dry and thick without some added liquid.

Note: This makes 12 cups, so feel free to cut in half!

cooking spray
2 1/2 cups chopped onion, divided
1 1/2 cups chopped green bell pepper
1 1/2 cups chopped red bell pepper
5 garlic cloves, minced
3 links Spanish chorizo sausage, diced (about 6 1/2 ounces)
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
3 (15-ounce) cans black beans, drained
3 (14-ounce) cans whole peeled tomatoes, undrained and chopped
2-3 cups chicken stalk

1 (8 1/2-ounce) can no-salt-added whole-kernel corn, drained
or
3 fresh ears of corn, corn kernels cut from cob with sharp knife

1 1/2 ounces semisweet chocolate, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper

Toppings
Sour cream
Avocado
Chedar Cheese
Hot Sauce

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through chicken stalk), stirring to combine. If you're using canned corn, add now. If you're using fresh corn, reserve for later addition.

For Canned Corn: Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper.

For Fresh Corn: Bring to a boil. Reduce heat, and simmer, covered 20 minutes. Then add fresh corn and simmer additional 10 minutes. Remove from heat; stir in chocolate, salt, and black pepper.

Ladle 1 cup chili into each of 12 bowls. Top each serving with sour cream, avocado, and cheese (or anything else you feel like).

Cooking Light

Stay tuned for recipes from my recent summer vacation (i.e. cooking with my sister Sarah). Here's me munching on a carrot from her garden.

Where's Waldo

Hopefully I'll do some cooking this weekend and post the results. In the main time, here's a department picture that was taken this year. Can you find me (click the picture to see a larger version)?? If you do, post a comment.

Tomatillo?! Clearly they just misspelled tomato.

That was my first naive thought upon coming across an enchilada recipe that called for tomatillos. But if you, like me, thought that tomatillo was simply the result of sloppy proofreading, allow me to share my new discovery.

Tomatillos are often the main building block of "green" or "verde" sauces in mexican cuisine, just as a tomato is the building block for a marinara sauce. Tomatillos can be found in most large grocery stores (they make come packaged in groups of 4, so look around or ask someone). Tomatillos grow inside of a husk that must first be removed prior to cooking. The fruit inside looks like a small green tomato. After removing the husk be sure to give it a good rinse to get rid of the stickiness. Ok...now comes the super hard part...cut the tomatillo in quarters. Yep, that's it, no peeling, no prep, just cut them up and you're reading to make some amazing enchiladas!

Enchiladas Verdes

The most amazing part of this recipe is that if you have a stick blender you can cook and puree the sauce all in one pot! Barring that, after you simmer the salsa verde, put it in a blender or food processor. This is also a fantastic use of left over chicken (remember, I like to cook 5-6 breasts on Monday and then use them throughout the week).

Salsa Verde:
1 pound tomatillos (about 15)
1 1/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1 jalapeño pepper, seeded and chopped (optional, I find 1/2 a pepper is enough spice for me)

Filling:
2 1/2 cups shredded chicken
1/2 cup (2 ounces) shredded asadero cheese or Asiago cheese
1/3 cup finely chopped onion
1/3 cup minced fresh cilantro
1/3 cup fat-free, less-sodium chicken broth
1/3 cup fat-free sour cream
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper

Remaining ingredients:
Cooking spray
8 (6-inch) corn tortillas
1/4 cup fat-free sour cream

Preheat oven to 400°.

To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 1 1/4 cups broth, 1/4 teaspoon salt, and chopped jalapeño in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Puree with a stick blender or place salsa verde in a blender or food processor, and process until smooth, or mash with a potato masher. Return to pot and simmer till reduced to 2 cups in volume. Then allow to cool slightly.

To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl.

Spread 1/2 cup salsa verde in bottom of a 13 x 9-inch baking dish (alternatively you can use an 8x8 and just cram it full) coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400° for 10 minutes or until thoroughly heated. Serve with sour cream.

Preheat Kitchen to 350 °F

It's great to see some awesome suggestions in response to the last two posts. Keep it up!

Thankfully the worst of the heat wave in Boston is over. It makes me think back to growing up in Yakima where the summer temperature would regularly creep up into the high 90's. When I'd ask my mom "What's for dinner?" she'd often reply, "it's too hot to cook!" I share that sentiment but seeing as I don't want to eat out, I've modified her maxim to "It's too hot to cook every night." The solution, is to cook a batch of chicken breasts then eat them chilled over a bed of greens during the week. Since assembling a salad requires only minimal time and no open flame, it seemed like a good solution.

To prepare chicken breasts, remove from package and rinse well. Pat dry. Lightly coat with dry herbs (I use equal parts basil and oregano with a pinch of garlic salt). Bake at 350 °F 17-20 minutes or till done. Remove and let cool slightly (10-15 min). Bag any chicken breasts you're not going to use immediately and refrigerate. Slice the remaining one and set aside.

This recipe features a chilled chicken breast served over fresh greens and topped with marinated red onion. You can leave out the onions if you'd like but I find that the marinating process gives them a nice tangy flavor which balances well with the sweet bell pepper. I really like Annie's Papaya Poppy Seed dressing (available in the natural foods section of most stores) with this dish, but any light vinaigrette will work well. Remember, it's called a "dressing" because it's supposed to lightly coat the lettuce, it's not called a "smothering."


Chilled Chicken Salad with Marinated Red Onion

1 sliced chicken breast (see above)
1 1/2 c. mixed greens
1/2 c. red bell pepper, sliced into 1/2 in wide strips
1/3 c. marinated red onion (see below)
vinagrette dressing to coat

Combine all ingredients on a plate...yep, it's that easy.

******

Marinated Red Onion Recipe

1 c. red onion sliced thin (as thin as possible with your knives!!)
3 tbsp. rice vinegar
1/4 tsp. salt
juice from 1/2 a lime

Combine all ingredients and refrigerate at least 8 hours (but preferably 12-24 hours). Remove onions from marinade (which should have turned pink by this point) and store in airtight container.


This will the the only post for a while as I'll be attending the Bioorganic Gordon Research Conference in Andover, NH through Friday of next week. Wish me luck!

It's a dessert! It's a breakfast! No, wait, it's a smoothie!

The past few days in Boston remind me why I tell everyone that Seattle is a horrible place to live...let me explain. It has been in the mid 90's with humidity that gives you a perpetual "I'm standing in a shower" feeling. Now, for anyone who has been to Seattle for an extended period of time in the summer they realize it's quite the utopia; sunny, low humidity, reasonable temperatures. And this is precisely why I tell people it's horrible, because one day I'd love to move back to the city and the last thing I want is demand driving up the cost of housing.

Then again, perhaps I overestimate my ability to influence the urban housing market.

Well, the point of today's post is that in the midst of this special canto of Dante's Inferno that I call Boston summers, I whipped up a fantastic smoothie. The inspiration for this drink was that I wanted something to satisfy my evening sweet tooth but was not the typical summer favorite-- ice cream (I don't want all the dairy and sugar).

How do you like to cool off during the summer? Post a comment and let us know!

Dante's Smoothie

Don't let the name fool you, the blazing hell-fire refers to the weather that inspired this recipe, not the spiciness of the actual drink.

9 ice cubes (approx 1 cup)
1/2 c. apple juice
1/4 c. apple sauce
1/4 c. pineapple
1/3 c. frozen unsweetened strawberries
1 small banana (broken into pieces)
1/4 c. shredded sweetened coconut

Combine all ingredients in blender and blend till smooth...or smoothie.

Makes approximately 2 1/2 cups.

Quality Food ∝ Available Time

It has been awhile since I last posted. Partially this is because I had a little Crohn's flare up, and no one wants to see recipes for dishes like jello or chicken broth! The other contributing factor is that I helped put on a retreat for the Paulist Center's young adult community and just didn't find a lot of time to cook in the days leading up to it. It was a real privilege to work with such a gifted planning team (see picture).

I find that the amount of crap I eat is inversely proportional (1/∝) to the busyness of my day. So it's especially important during these crunch times that I have some snacks on hand to get me through the day until I can pull something healthy out of my fridge. This leads me to my current snack obsession--almonds and dried cranberries. If you've never tried this combination, I highly recommend it. The nutty flavor of the almond goes quite well with the sweet of the cranberry. If you're looking for a fuller, slightly more astringent, and buttery nut then try substituting walnuts for the almonds. I usually eat about a 1/4c. of each at a time, just remember, don't go overboard. A snack is meant to get you through a crunch, not replace a meal!

So while I was a little stressed out and short on cooking time leading up to the retreat, it was totally worth it!

What are some of your favorite snacks?? Post a comment and let us know!

A Curry for Summer

The sun has been doing it's best to convince us Bostonians that summer has indeed arrived but the thermometer is not cooperating. Summers in Boston mean >80 °F and disgustingly high humidity but lately it has been sunny, in the low 70's with no noticeable stickiness in the air. This reminds me of summers in Seattle and of a dish that I first had at my sister Sarah's home.

The featured item today is a white fish called talapia. On it's own talapia doesn't pack a huge amount of flavor which means it's an open canvas upon which you can spread any flavor or color. A curry sauce is the perfect way to add that flavor and freshly chopped red pepper and green onion provide the color. This is a wonderfully bright and refreshing dish that reminds us of what summer should be like.

Talapia Curry

The curry sauce comes together in under 5 minutes so make sure you have everything prepped and ready to go when you start! Serve this curry over a bed of basmati or brown rice to soak up the sauce. A fresh squeeze of lime over the top prior to eating compliments the mild spice of the red curry.

1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
1 teaspoons red curry paste (use more if you like it hot, use less if not)
1/2 teaspoon ground cumin
4 teaspoons gluten-free soy sauce (I use Tamari brand)
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
4 lime wedges

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 5-7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Cooking Light, September 2002

For Those Who Like a Little Meat

I was very happy with the mushroom spinach quiche from two weeks ago (May 13, Rise and Shine) but as I was walking past the meat counter in Whole Foods I saw more sausages than you could shake a...well I'm not quite sure what you'd shake at a sausage but needless to say there were a lot of them. I purchased two sausages (about 1 inch diameter, 8 inch length) that were filled with pork, spinach, and garlic. And with that purchase came the inspiration for this week's quiche.

Use the same oatmeal crust as before and this filling (it's very similar to the previous version). If you'd wish, you can always use precooked sausages (i.e. turkey or chicken) just cut into small pieces and add to cooked onion/mushrooms.

Filling
2 large uncooked sausages (casings removed)
1 cup chopped onion
1 cup sliced mushrooms (I used portobello, they were fantastic!)
1 cup fat free milk
1/2 cup grated fresh Parmesan
1/2 tsp. salt
1/4 tsp. dried dill
1/4 tsp. black pepper
3 large egg whites
2 large eggs

Thoroughly cook the sausage filling in a pan (remove the casings with a knife), using a wooden spoon to crumble into pieces. Cool and let sausage drain on a paper towel to remove any excess fat. Next, saute onion 2 minutes then add mushrooms and saute additional 5 minutes. Remove from pan and add to cooked sausage, let cool slightly.

Prepare oatmeal crust (May 13, Rise and Shine)

Combine milk through eggs with whisk, add sausage, mushrooms, and onions. Pour into crust and finish in oven at 375° for 35 minutes.

From the Book of Delicious, Chapter 1, Verse 5

It's memorial day weekend, one of the canonical weekends in the American grilling calendar. It's fitting then to offer a recipe for one of my favorite burgers. The best part about these burgers, as you'll discover, is that the cheese is mixed right in. No, it's not like those gross "cheese" stuffed Slim Jims that you buy at a gas station or the Oscar Meyer hot dogs with a vein of "cheese" running down the middle (what ever happened to those by the way??). In this case, the feta accents the meat nicely without overpowering it.

If you've never shaped your own burger patties, this is your chance. You won't believe the difference between one made with human hands versus the pre-shaped patties made by a stainless steal coated hydrolic press (ok, I don't actually know how they make them pre-formed but that's the image I have in my mind). Making patties takes patience and practice so don't be discouraged if your first batch doesn't turn out quite right. You'll become a patty pressing pro in no time. Besides, the next canonical grilling weekend, July 4th, will be here before you know it.

Canonical Feta Burgers

Make sure your feta is crumbled to the size of peas, any larger and you'll have trouble shaping the patties. When shaping the patties to the desired thickness, press the ball gently between your palms to flatten only slightly (not all the way). Rotate burger 90° and press again with palm. Repeat rotation/press until you reach desired thickness.

Pattie falling apart? Try flipping it over during pressing.

If the edges look like they're "cracking" hold the patty in the palm of one hand and use the other hand to squeeze the burger around the edges--just like you'd squeeze a glass when you pick it up. Rotate the patty in your hand and repeat the squeeze until cracks disappear. This will make the burger get thicker so press with palms to re-flatten.

1 lb. ground sirloin
3 Tbsp. worcestershire sauce (use Lea & Perrin's brand, it's gluten-free)
1/2 c. feta cheese (crumbled to the size of peas)
1 tsp salt
1 tsp fresh ground black pepper

Fix'ns: lettuce, tomato, mayo, glutten-free bun

Combine all ingredients in large bowl and mix well with hands to combine. Remove 1/4 of the mixture, roll into a ball with your hands. Gently press down using your palms to flatten until 1/2 or 3/4 in thick. Cook on grill or pan fry on medium heat, 4-6 minutes per side (don't cook on too high of heat otherwise the outside will burn and inside will be raw). Serve with lettuce, tomato, mayo and your favorite gluten-free bun.

Makes four 1/4 lb burgers.

From the Great State of Washington!

After being shipped 3,000 miles across the country I don't know if it still qualifies as "fresh" but Whole Foods this week was offering rhubarb from Washington. I've never cooked with it before but I'm a sucker for all things WA and decided to pick some up. Rhubarb's distinct flavor makes your mouth pucker, just like a sour patch kid, and hence people usually add loads of sugar to it. Well I wanted to give it some sweetness without all the refined sugar so I turned my eyes to good old orange juice and made a rhubarb compote.

Keeping with the theme of multitasking, I ate this compote a few different ways.

1. For those who like to say "whoo--eee." I put a scoop of the compote on plain yogurt and added fresh blackberries. You could also throw in some slivered almonds or granola for crunch. If you'd like something with a little less "zing" then try vanilla yogurt.



2. For those who like it sweet. Slice up 3 cups of fresh strawberries, add compote and let refrigerate for 4 hours (or overnight). Spoon into bowls and top with fresh whipped creme (I made my whipped creme with agave nectar, it was awesome and low-glycemic...but as usual, use in moderation).


Rhubarb Compote

This rhubarb will really make your taste buds come alive, it's not for the faint of heart.

1 lb. rhubarb, rinsed, sliced into 1/2 inch pieces (just like slicing celery)
3/4 c. orange juice
1 1/2 Tbsp. butter
1 tsp. lemon zest
1/4 c. lemon juice
1 tsp fresh grated ginger (optional)


Combine all ingredients in a small sauce pan and simmer on low until reduced in volume by approximately half *, stirring occasionally. Let cool and refrigerate. Will store for up to 1 week in refrigerator.

* I forget exactly how long this takes but about 30-45 minutes. The rhubarb should be soft and squishy when you stir it with a spoon, and the compote should have a uniform light pink color (see above picture with yogurt).