Aaron's Edible Laboratory

The First Taste of Summer

2011-06-01T20:27:00.000-04:00

I know, I know 3 months is kind of a long time to not update the blog. There has been lots of delicious cooking going on, just not enough time to photograph and write about it all! So I think it's best to ease back into things with a simple -- albeit delicious -- recipe.

After working in the garden for a good part of Memorial Day, I had a hankering for lettuce. Seeing as mine wouldn't be ready for awhile (and may never be if those darn rabbits don't stay away) I picked up some arugula and found a recipe for a salad that mixes oranges and radishes with this spicy green. It was ridiculously refreshing and made me feel a little less guilty about the side of baby back pork ribs that went with it. So ribs or no, be sure to give this salad a try!

Orange and Radish Salad with Arugula

5 teaspoons lime juice from 1 to 2 limes
1/4 teaspoon Dijon mustard
1/2 teaspoon ground coriander
1/8 teaspoon table salt
Ground black pepper
3 tablespoons vegetable oil
3 medium oranges - remove peel and pith then cut into segments
5 radishes - cut into discs or bite-sized wedges
4 ounces baby arugula (about 4 cups)

Whisk together lime juice, mustard, coriander, salt and pepper to taste in bowl. Whisking constantly, gradually add oil until emulsion forms. Add oranges and radishes to dressing. Toss to coat. Plate arugula, top with oranges and radishes, drizzle dressing on top.

Serve with side of meat if you've been gardening all day and are really hungry.

A is for Apple

2011-03-01T07:43:00.001-05:00

I came to the realization, a few weeks ago, that my old food processor was more duct tape than appliance. It served me well for the past decade; a gift from my sister after moving into my first apartment in college. And while I sometimes enjoy the rustic and time honored tradition of using a fork to cut butter into flour, I knew the food processor needed replacing. Good thing I just had a birthday! Enter my new KitchenAid -- 12 cups of food processing glory. I wanted to take this baby for a test spin and an Apple Galette from Cooks Illustrated (Sept 2007) caught my eye.

One additional piece of kitchen equipment that will make your life easier when dealing with apple dishes is an apple mill such as the one shown here. They're relatively inexpensive ($15-20) and in the time it would take me to manually peel an apple with a paring knife, I can have 5 apples peeled, spiral sliced, and cored with this device. The other great thing is that the apples are cut to uniform thickness, which makes for a more attractive final dish. If you have a lot of flat counters get a model with a suction cup base. If you have counters with overhangs, go for the C-clamp style (which I prefer as the suction cups tend of fall off after awhile -- but don't worry you can still hold it down securely with one hand).

Apple Galette

Although any apple will work in this recipe, a firm tart apple is best like a Granny Smith or Empire. If you don't have an apple mill, halve the peeled apples and then use a melon baller or paring knife to remove the core from each half. Make sure to cut the apples uniformly and no thicker than 1/8 inch, otherwise they will be hard to shingle. The dough can be made 1-2 days in advance although if it has chilled longer than 1 hour, let it stand at room temperature for 15 to 20 minutes to soften. If the dough becomes soft and sticky while being rolled, transfer it to a baking sheet and refrigerate it for 10 to 15 minutes. Check the bottom of the galette halfway through baking-it should be a light golden brown. If it is darker, reduce the oven temperature to 375 degrees. Serve with vanilla ice cream, lightly sweetened whipped cream, or creme fraiche (as seen below). This dish is sturdy enough to eat with your hands so go for it! Store leftovers (if you're lucky enough to have any) in plastic wrap for 2-3 days.

Dough:

1 1/2 cups unbleached all-purpose flour

2 tablespoons cornstarch

1/2 teaspoon salt

1/2 teaspoon sugar

12 tablespoons cold unsalted butter, cut into 5/8-inch cubes (1 1/2 sticks)

8-10 tablespoons ice water

Apple Filling:

1 1/2 pounds apples (3-4 medium or 4-5 small), see note above

2 tablespoons unsalted butter , cut into 1/4-inch pieces

1/4 cup sugar

2 tablespoons apricot preserves

1 tablespoon water

Combine flour, cornstarch, salt, and sugar in food processor with three 1-second pulses. Scatter butter pieces over flour, pulse to cut butter into flour until butter pieces are size of large pebbles, about 1/2 inch, about six 1-second pulses.

Sprinkle 1 tablespoon water over mixture and pulse once quickly to combine; repeat, adding water 1 tablespoon at a time and pulsing, until dough begins to form small curds that hold together when pinched with fingers (dough should look crumbly and should not form cohesive ball).

The following is a kneading technique called "fraisage" that helps to give the crust a flaky texture: Empty dough onto work surface and gather into rough rectangular mound about 12 inches long and 5 inches wide. Starting at farthest end, use heel of hand to smear small amount of dough against counter, pushing firmly down and away from you, to create a separate pile of dough (flattened pieces of dough should look shaggy). Continue process until all dough has been worked. Gather dough into rough 12 by 5-inch mound and repeat smearing process. Dough will not have to be smeared as much as first time and should form cohesive ball once entire portion is worked. Form dough into 4-inch square, wrap in plastic, and refrigerate until cold and firm but still malleable, 30 minutes to 1 hour.

About 15 minutes before baking, adjust oven rack to middle position and heat oven to 400 degrees. Peel, core, and halve apples. Cut apple halves lengthwise into 1/8-inch-thick slices.

Place dough on floured 16 by 12-inch piece of parchment paper and dust with more flour. Roll dough until it just overhangs all four sides of parchment and is about 1/8 inch thick, dusting top and bottom of dough and rolling pin with flour as needed to keep dough from sticking. Trim dough so edges are even with parchment paper.

Roll up 1 inch of each edge and pinch firmly to create 1/2-inch-thick border. Transfer dough and parchment to rimmed baking sheet.

Starting in one corner, shingle sliced apples to form even row across bottom of dough, overlapping each slice by about one-half. Continue to layer apples in rows, overlapping each row by half. Dot apples with butter and sprinkle evenly with sugar. Bake until bottom of tart is deep golden brown and apples have caramelized, 45 to 60 minutes.

While galette is cooking, combine apricot preserves and water in medium microwave-safe bowl. Microwave on medium power until mixture begins to bubble, about 1 minute. Pass through fine-mesh strainer to remove any large apricot pieces. Brush baked galette with glaze and cool on wire rack for 15 minutes. Transfer to cutting board. Cut in half lengthwise and then crosswise into individual portions; devour.

Cakes of the Pan

2011-01-30T20:30:00.000-05:00

Listening to A Prairie Home Companion this week, Garrison interviewed an elderly meteorologist who lives in northern Minnesota. Needless to say, most of the conversation revolved around the stoicism that subzero temperatures breed. It made me wonder if a stack of pancakes and bacon would have made the man a little more cheerful. I mean, is there a problem in the world that thick-cut smoked bacon can't solve? Seeing as eating only bacon for breakfast is generally frowned upon, I wanted to share with you the recipe I use for tangy and fluffy buttermilk pancakes. Don't be intimidated; if you can make pancakes from Bisquick, then you can master this recipe. The key is combining the ingredients in stages and then, at the end, mixing the wet and dry ingredients until just combined--I repeat DON'T OVERMIX! You want your batter to harbor pea-sized pockets of flour and leavening that, upon cooking, burst open and give your pancake lift.

Fluffy Buttermilk Pancakes

My favorite tool for cooking these pancakes is a cast iron skillet. It holds heat very well and, when treated properly, will be the best piece of non-stick cookware in your kitchen. During cooking, rub 1/2 tsp. of oil inside the skillet every 2-3 pancakes. After a few, the residual oil in the towel will be sufficient to coat the surface. To clean cast iron, simply wipe out any cooked flecks of batter or oil with a paper towel -- never use soap!

Makes 4-5 pancakes

Ingredients:
1 cup unbleached all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk (plus an extra tablespoon or so if batter is too thick)
1 large egg , separated
2 tablespoons unsalted butter , melted
vegetable oil (for brushing griddle)

Preheat oven to warm and heat griddle or cast iron skillet over strong medium-heat.

Mix dry ingredients (flour through baking soda) in medium bowl. Pour buttermilk and milk into 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.

Brush griddle generously with oil. When water splashed on surface confidently sizzles, pour batter, about 1/4 to 1/2 cup at a time, onto griddle. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Hold pancakes in oven till ready to serve. Re-oil the skillet periodically.

November 26th--Turkey Friday

2010-12-05T08:35:00.000-05:00

Everyone is well aware of "Black Friday," a day for bargain purchases. The best find though is not at Target, REI, or even Amazon.com. Instead, it's at your local grocery store; it contains all the orphan turkeys not lucky enough to find a home for Thanksgiving. These birds won't keep till Christmas so they're priced to move. And move you should!

This year, I was intrigued by a glazed turkey recipe in Cooks Illustrated. The turkey is butterflied (i.e. you rip out the backbone--a true test of the quality of your kitchen shears), roasted for a few hours, then basted with either a cranberry-molasses or apple-maple glaze. This recipe is a departure from my usual ritual, which begins with brining. The advantage of this recipe is that you can go from store to oven in only a few hours. I will say the meat is not as juicy as a brined bird, but it's still very acceptable. Perhaps what I like most about this recipe is the baking powder rub that goes on the outside of the bird which REALLY helps crisp up the skin in the oven. Since I only had one bird, I tried the cranberry-molasses glaze. If I did this again, I'd probably cut back on the amount of vinegar and mustard which I found overpowering.

If you'd like the recipe, it can be found in the Nov/Dec 2010 issue of Cooks Illustrated. Below, I offer a photographic summary of the day's labors.

Glazed Turkey with Cranberry-Molasses Glaze

Cranberries about to simmer in apple cider, ginger, and vinegar

The roasted bird...looks good doesn't it?

If you prefer dark meat, this cut is for you.

A tongue of sage for the potatoes.


Turkey isn't complete without potatoes and homemade gravy!

Giving Thanks for Root Vegetables

2010-11-26T11:33:00.001-05:00

I am very thankful for yesterday; a day spent with amazing people AND amazing food. You know it was a feast because the number of desserts nearly outnumbered the number of main/side dishes! There was a fantastic apple coffecake, Cazuela pie, freeform fruit tart, and a parsnip spice cake. I wish I could post recipes for all of them but since I only made the latter that's what I'll share with you.

Often shoved into the corner of the produce section, parsnips look like albino carrots. Also like carrots they're root vegetables but perhaps a touch more bitter. Regardless, they can be transformed into an amazing cake with a little work.

Parsnip Spice Cake with Maple Icing

The maple icing hardens very quickly and is NOT spreadable once it cools--so don't wait too long before applying it to the top of the cake. The cake is wonderful as a dessert or served at brunch alongside a strong tea like Earl Grey, to balance the icing's sweetness.

Cake:

1 pound parsnips, peeled and sliced into 1 inch thick rounds.

1 cup packed dark brown sugar

1/2 cup granulated sugar

5 tablespoons butter, melted

1 teaspoon vanilla extract

1/2 cup apple juice

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

3/4 cup 1% milk

Cooking spray

Icing:

1 cup packed dark brown sugar

1/2 cup 1% milk

2 tablespoons butter

1/4 teaspoon salt

1 1/2 cups sifted powdered sugar

1/2 teaspoon vanilla extract

1/4 cup chopped or whole pecans, toasted

Preheat oven to 350°. Place the parsnip in a saucepan; cover with water. Bring to a boil, reduce heat, and simmer over medium heat 20 minutes or until tender then drain. While parsnips cook, toast pecans then transfer to a bowl to cool.

Place the drained parsnip, 1 cup brown sugar, granulated sugar, 5 tablespoons butter, and 1 teaspoon vanilla in a food processor. Process until smooth, scraping sides of bowl occasionally. Transfer mixture to a large bowl, add apple juice and mix well with a hand or stand mixer.

In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, cloves and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and 3/4 cup milk alternately to parsnip mixture, beginning and ending with flour mixture. Pour batter into a 9 x 13 inch pan lightly coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack, 2-3 hours. To speed up cooling: cool in pan for 10 min, then remove and cool cake on wire rack and return to pan or serving platter for icing.

To prepare icing, combine 1 cup brown sugar, 1/2 cup milk, 2 tablespoons butter, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until slightly thick (about 5 minutes), stirring occasionally. Remove from heat. Add powdered sugar and 1/2 teaspoon vanilla; beat with a mixer at medium speed until icing is smooth and only slightly warm. (Icing will continue to thicken as it cools.)

Working quickly, spread the icing over the top of the cake the layer and sprinkle with toasted pecans. Allow icing to cool to room temperature. For storage, cover cake with plastic wrap and place in refrigerator. Reheat slices in microwave (15-30 seconds) before serving.

Aloha Deliciousness

2010-10-27T22:13:00.000-04:00

Autumn in Ann Arbor is synonymous with traffic jams and tailgating; courtesy of the Big House which sits half a mile from my apartment. It will soon be too cold to fire up the grill, but before that happened I wanted one last hoorah with the Webber. For some reason I was really in the mood for a teriyaki burger. Maybe it's the refrigerator full of Asian sauces I inherited or nostalgia over Sunday evening post-UPC trips to Red Robin with my sister's family; who knows. Regardless, give this a try before you pack away the grill for the season.

Teriyaki Burger with Grilled Pineapple

It's OK if you buy pre-ground beef to make these burgers...but if you've never had home-ground beef, you don't know what you're missing! The texture and flavor of the burger is orders of magnitude better than the stuff you buy. All you need to grind your own beef is a food processor. Alton Brown can walk you through the process (skip to 5:45 for the really relevant demonstration)

http://www.youtube.com/watch?v=e_Lj-ZSVvWI&feature=related.

Ingredients

8 oz. chuck steak, trimmed, cut into 1.5 inch cubes

8 oz. sirloin, trimmed, cut into 1.5 inch cubes

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 c. chopped green onions

1 tbsp teriyaki sauce or soy sauce

1 tsp peeled fresh ginger, grated (a microplane works well)

1 garlic clove, minced

1 28 oz. can pineapple rings, drained well

Hamburger buns

Lettuce

Mayo

vegetable oil

Serves 3

1. Place trimmed and cut beef on parchment paper in freezer (DON'T FORGET ABOUT IT, LEST YOU END UP WITH BEEF-SICLES).

2. Remove beef from freezer (should be stiff but still pliable). Pulse approximately 1/3 of the meat in a food processor (1 second pulse, 10 times) and transfer to mixing bowl. Return any excessively large pieces to the processor and process with next batch of beef. Repeat until all meat has been processed. Pick out any gristle.

Omit steps 1-2 if using preground beef (wimp).

3. Combine beef through garlic, mixing well with hand. Form meat into 5 oz patties, making a depression in the center with your thumb (this will help prevent the burger from puffing up during cooking).

4. Place pineapple rings on paper towel and blot off any excess liquid. Transfer to plate and use 1/2 tbsp vegetable oil to lightly coat the rings.

5. Cook burger on grill, flipping once, to desired degree of wellness. Transfer to plate, cover with foil and let rest 5-10 minutes.

6. Sear pineapple rings on grill, 1-3 minutes per side. Toast buns on grill, apply mayo, assemble burger and devour.

Transforming Brunch Leftovers

2010-10-12T21:43:00.002-04:00

I love a good leisurely weekend brunch. When faced with what to make, I usually go for either blueberry buttermilk pancakes or french toast. Well it just so happens that this past weekend I had the opportunity to cook on two different mornings. The first morning I satisfied my pancake/french toast craving and was left to consider what to make on the second. Surveying my kitchen I found half a loaf of challah bread (left over from the french toast), eggs, cheese and a sage plant (courtesy of some friends). The sage made me think savory and got me digging through my freezer. A few chilled fingers later, my hands emerged having located some ground pork. It was decided; this morning called for a skillet strata.

Skillet Strata with Sausage and Herbs

For a vegetarian alternative, use your favorite textured soy substitute in place of pork. Gruyére is also good in place of Cheddar. Don't trim the crust from the bread or the strata will be dense and eggy. A 10-inch skillet is also critical for obtaining the right thickness and texture.

6 large eggs

1 1/2 c. milk

1 tsp fresh thyme (or 1/2 tsp dry thyme)

1 tbsp fresh sage, minced (or 1 tsp dry)

1/4 tsp ground black pepper

4 oz cheddar cheese, shredded (about 1 cup)

1 tbsp unsalted butter

1 medium onion, minced

8 oz raw pork

1/2 tsp salt

5-7 thick slices of day old bread (preferrably challah) cut into 1 inch cubes

Adjust oven rack to middle positon and heat to 425. Whisk the eggs, milk, thyme, sage and pepper together. Stir in cheese and set aside.

Melt butter in a 10-inch ovensafe and non-stick skillet over medium-high heat. Add the onion and salt and cook till softened 3-5 minutes. Add crumbled pork and cook till lightly browned, 5-7 minutes. Add the bread and using a spatula carefully fold the bread into the sausage/onion mixture until its evenly coated. Cook an additional 3-5 minutes till bread is lightly toasted.

Off the heat, add the egg mixture until well combined with the bread--make sure that cheese is evenly distributed! Gently press on the strata to help the bread soak up the egg mixture and bake till the edges and center are puffed and the edges have pulled away from the pan, about 12 minutes. Let rest 5 minutes before serving.

Put Down that Spoon!

2010-09-21T22:08:00.000-04:00

Historically, a good risotto is inseparable from a forearm workout. Anyone who has made it knows the regimen. Small amounts of broth are added to the pan while a wooden spoon orbits about, coaxing starch out of the rice, giving risotto its unmistakable texture. I find the process therapeutic. It's also one of the few culinary activities that one can perform while having a genuine conversation with guests. I contrast this to most other chit-chat that happens during food prep, such as chopping vegetables, in which I usually pay more attention to the paring knife than the parlance (don't anyone act shocked--I don't want to loose a finger anymore than you want me to bleed all over your food).

This is all to say, though, that a recent issue of Cooks Illustrated featured an "Almost Hands-Free Risotto" recipe and I figured I'd give it a try. I was presently surprised; the risotto had a creamy texture and the rice was nice and firm. So if you wanna give your forearms a rest, give it a metaphorical whirl. Actual whirling is not encouraged--that's the whole point.

Chicken Risotto with Herbs

Ingredients

5 cups low-sodium chicken broth

2 cups water

1 tablespoon olive oil

2 bone-in, skin-on chicken breast halves (about 12 ounces each), each cut in half crosswise

4 tablespoons unsalted butter

1 large onion , chopped fine (about 1 1/2 cups)

Table salt

1 large garlic clove , minced or pressed through garlic press (about 1 teaspoon)

2 cups Arborio rice

1 cup dry white wine

2 ounces grated Parmesan cheese (about 1 cup)

1 teaspoon juice from 1 lemon

2 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh chives

Ground black pepper

Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.

Heat olive oil in large Dutch oven over medium heat until just starting to smoke. Add chicken, skin side down, and cook without moving until golden brown, 4 to 6 minutes. Flip chicken and cook second side until lightly browned, about 2 minutes. Transfer chicken to saucepan of simmering broth and cook until instant-read thermometer inserted into thickest part registers 165 degrees, 10 to 15 minutes. Transfer chicken to large plate and keep liquid just below a simmer.

Add 2 tablespoons butter to now empty Dutch oven set over medium heat. When butter has melted, add onion and 3/4 teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.

Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 18 minutes, stirring twice during cooking.

Add ¾ cup hot broth to risotto and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, and let stand for 5 minutes.

Meanwhile, remove and discard skin and bones from chicken, and shred meat into bite-size pieces. Gently stir shredded chicken, remaining 2 tablespoons butter, lemon juice, parsley, and chives into risotto. Season with salt and pepper to taste. If desired, add up to ½ cup additional broth to loosen texture of risotto.

Channeling Julia

2010-09-12T10:34:00.001-04:00

This recipe has been sitting in the queue for far too long. I actually prepared it last summer while staying with my sister's family in Seattle. It is one of those dishes where you want to set aside a good majority of the day for the undertaking. Yes it is A LOT of work but the results are simply amazing. It's easily the second most delicious stew I've ever tasted; the cioppino at the Pink Door in Seattle is currently the 1st place holder. I was also reminded of the recipe because a member of my old wine club back in Boston made the dish for our reunion this past month.

Bon appétit!

Boeuf Bourguignon (Beef Stew in Red Wine)

This recipe comes courtesy of Mastering the Art of French Cooking by Julia Child et al. I have made a few modifications, most notably increasing the amount of vegetables called for from the original version. As for wine, I used a bottle of Casa Emma, a 2005 Chianti. The mushrooms and pearl onions are cooked separately and added prior to serving. See the end of this recipe for those directions.

Instead of serving over buttered noodles, you can also serve over rice or potatoes. Be sure to have a side of bread to soak up this amazing sauce!

Ingredients

6 slices of thick bacon (approximately 1/3 lb)

3-5 Tbsp. olive oil, divided

3 lbs. rump roast, trimmed of fat cut into 2 in cubes (chuck roast or sirloin tip are also acceptable), and patted dry

3 carrots, peeled and sliced 1 in thick

1 onion, sliced into crescents

1 tsp. salt

1/4 tsp. pepper

2 Tbsp. flour

3 c. of a full-bodied young red wine such as Beaujolais, Cotes du Rhone, Burgundy or Chianti (a full bottle of wine is about 3 1/2 cups)

2 to 3 c. of beef stock

1 Tbsp tomato paste

2 large garlic cloves, mashed

1/2 tsp thyme

1 1/2 bay leaf

4 parsley springs (plus some for garnish)

cheesecloth

18-24 small white pearl onions (about 1 inch in diameter), peeled

1 lb fresh white mushrooms (left whole if small, quartered if large)

Preheat oven to 450 °F.

Heat 1 Tbsp oil in a 6-9 quart oven-safe casserole (or dutch oven) on medium heat and saute the bacon for 2 to 3 minutes until lightly brown. Remove to side dish with a slotted spoon and crumble. Increase the heat on the dutch oven to medium-high until oil is almost smoking. Saute the beef (it is important that you dry the beef before placing it in the pan, otherwise it will not brown!), a few pieces at a time in the hot oil and bacon fat until nicely browned, approximately 2-3 minutes on each side. Remove and add to a separate side dish.

In the same fat cook the sliced carrot and onion, on medium heat, until browned, approximately 5-7 minutes. Remove the vegetables and pour out any remaining fat (but be sure to leave any browned bits on the bottom of the pan).

Return the cooked vegetables and beef to the pan. Sprinkle with salt and pepper and toss. Then sprinkle with the flour and toss again to lightly coat the contents. Set dutch oven, uncovered, in the middle position of the oven for 4 minutes. Toss the meat and return to oven for 4 more minutes (this browns the flour and covers the meat with a light crust). Remove the dutch-oven and turn the oven down to 325 °F.

Stir in the wine and enough beef stock so that the meat is barely submerged. Add the tomato paste, garlic, and herbs. Bring to a simmer on top of the stove and using a wooden spoon scrape off any browned bits on the bottom of the pan. Then cover and set in lower third of preheated oven. Regulate heat so that liquid simmers very slowly for 2-3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking. Prepare the onions and mushrooms (see recipes below). Set them aside until needed.

When the meat is tender, use a slotted spoon to remove the solid contents from the dutch oven, leaving only the liquid. Combine the meat and vegetables (including onions and mushrooms) in a large bowl or serving dish (feel free to add back the bacon from earlier too, I like to add it this point because if it simmers with the beef, the bacon becomes very tough).

To the liquid, add any juice from the sauteed mushrooms or browned onions. Skim any fat off the surface of the liquid in the dutch oven, there should be approximately 2 1/2 c, and thick enough to coat the back of a spoon. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock.

For immediate serving: Top a bed of buttered egg noodles (cooked according to package directions, then tossed with butter) with the meat and vegetables, then spoon sauce over the dish. Garnish with a sprig of parsley.

For later serving: Combine meat, vegetables, and sauce. Once cooled, refrigerate. Reheat on stove top gently simmering for 10 minutes, occasionally basting the meat and vegetables with sauce.

Champignons Sautes au Beurre (Sauteed Mushrooms)

It is critical that the mushrooms are dry, the butter is very hot and the pan is not crowded. If you crowd the mushrooms while cooking they will steam instead of fry; their juices escape and they do not brown. So it's best to saute the mushrooms in 2 batches with a large 12 inch skillet.

Place a skillet over high heat with 2 Tbsp butter and 1 Tbsp oil. As soon as the butter fom begins to subsite, add 1/2 lb of mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

Repeat with other 1/2 lb of mushrooms and set aside with first batch.

Oignons Glaces a Brun (Brown-Braised Onions)

Combine 4 parsley sprigs, 1/2 bay leaf, and 3 inch sprig of fresh thyme (or 1/4 tsp dried thyme) in cheesecloth and tie closed.

Place a 8 or 10 inch skillet over medium heat, add 1 1/2 Tbsp butter and 1 1/2 Tbsp oil till the butter begins to bubble. Add the pearl onions, rolling gengly every minute so they brown nicely (will take approximately 10 minutes total). You cannot expect to brown them uniformly.

Pour in 1/2 c. of beef stock and add the herb bouquet. Cover and simmer slowly for 30-40 minutes, until the onions are perfectly tender but retain their shape. Remove the herb bouquet, and combine onion and juices with sauteed mushrooms (above).

Caroline Remebered

2010-08-28T13:00:00.001-04:00

As many of you know, I returned home this summer for the funeral of my Grandmother Caroline. Even though Caroline was born in South Dakota, her love of polka and the Lutheran Church gave away her German heritage. When I was younger, we'd visit her home in Oregon and two common breakfast foods that she'd serve were grapefruit and shredded wheat bars. Do not be mistaken, this shredded wheat was neither frosted nor mini, it was the size of a small loaf and had to be softened in milk. In her later years, through, Grandmother developed quite a sweet tooth. So when I came across this recipe for a German apple pancake, that features a healthy amount of brown sugar, I though "this is a dish she would have thoroughly enjoyed."

If you're in the mood for something savory, you can replace the brown sugar and cinnamon with some diced ham and fresh minced sage.

German Apple Pancake

A 10-inch ovenproof skillet is necessary for this recipe; I highly recommend using a nonstick skillet for the sake of easy cleanup, but a regular skillet will work as well. You can also use a cast-iron pan; if you do, set the oven temperature to 425 degrees in step 1, and when cooking the apples in step 3, cook them only until just barely golden, about 6 minutes. Cast iron retains heat better than stainless steel, making the higher oven temperature unnecessary. If you prefer tart apples, use Granny Smiths; if you prefer sweet ones, use Braeburns. For serving, dust the apple pancake with confectioners' sugar.

Serves 1-2 people

Ingredients

½ cup unbleached all-purpose flour

1 tablespoon granulated sugar

½ teaspoon table salt

2 large eggs

2/3 cup half-and-half

1 teaspoon vanilla extract

2 tablespoons unsalted butter

1 ¼ pounds Braeburn or Fuji apples (3 to 4 large apples), peeled, quartered, cored, and cut into 1/2-inch-thick slices

¼ cup light or dark brown sugar

¼ teaspoon ground cinnamon

1 teaspoon lemon juice

confectioners' sugar for dusting

Adjust oven rack to upper-middle position; heat oven to 500 degrees.

Whisk to combine flour, granulated sugar, and salt in medium bowl. In second medium bowl, whisk eggs, half-and-half, and vanilla until combined. Add liquid ingredients to dry and whisk until no lumps remain, about 20 seconds; set batter aside.

Heat butter in 10-inch ovenproof nonstick skillet over medium-high heat until sizzling. Add apples, brown sugar, and cinnamon; cook, stirring frequently with heatproof rubber spatula, until apples are golden brown, about 10 minutes. Off heat, stir in lemon juice.

Working quickly, pour batter around edges of pan and then and the middle. Place skillet in oven and immediately reduce oven temperature to 425 degrees; bake until pancake edges are brown and puffy and have risen above edges of skillet, about 15-18 minutes.

Using oven mitts to protect hands, remove hot skillet from oven and loosen pancake edges with heatproof rubber spatula; invert pancake onto serving platter. Dust with confectioners’ sugar and serve!

Friendships forged in a deep fryer

2010-08-08T17:05:00.003-04:00

Nearly a whole year since I last updated this blog...truly unbelievable. Well for those of you who don't know, I've relocated to Ann Arbor and am working as a postdoc in the Chemistry department at the University of Michigan. I've been blessed to work in a lab with three other amazing postdocs: Lori, Malathy, and Will. Lori hosted a monthly potluck at her place which came to be known as "Lori's Food Club." Needless to say, sharing a passion for food and deep frying (we made fish and chips for the Superbowl) we bonded rather quickly. Lori and her husband John just moved to California for a job. Before their departure, they deposited 5 boxes of assorted kitchen goodies at my place. Two of these boxes were entirely full of oils, spices, and sauces. So it seemed a fitting tribute to Lori and John to whip up some vegetable tempura and put those sauces to use. Besides red peppers, zucchini, onions, and mushrooms you could also try using green beans, scallions, eggplant, asparagus, chicken or shrimp.

Tempura

Do not omit the vodka; it is critical for a crisp coating. For safety, use a Dutch oven with a capacity of at least 7 quarts. Be sure to begin mixing the batter when the oil reaches 385 degrees (the final temperature should reach 400 degrees). It is important to maintain a high oil temperature throughout cooking. The temperature will drop once you add your food so after the first batch of frying check the temperature again and adjust stovetop accordingly. Serve with your favorite dipping sauces (I like soy sauce, garlic chili paste, sweet chili sauce) and rice.

Serves 3-5 people

Ingredients

3 quarts vegetable or canola oil

2-3 pounds vegetables (see above)

1 ½ cups unbleached all-purpose flour

½ cup cornstarch

1 large egg

1 cup (average priced) vodka

1 cup seltzer water

Kosher salt

Dipping sauces

White Rice

Preheat oven to 200 degrees. Line a cookie sheet with paper towels and place a wire cooling rack on top then place lined sheet w/ rack in oven.

Prepare vegetables by slicing peppers into 1/4 in thick strips, zucchini and onions into 1/4 in thick rounds, and halving (or quartering very large) mushrooms. Lay out on paper towel to remove any moisture.

Adjust oven rack to upper-middle position and heat oven to 200 degrees. In large, heavy Dutch oven fitted with clip-on candy thermometer, heat oil over high heat to 385 degrees, 18 to 22 minutes. Alternatively, monitor occasionally with an instant read thermometer.

Whisk flour and cornstarch together in large bowl. Whisk egg and vodka together in second large bowl. Whisk seltzer water into egg mixture.

When oil reaches 385 degrees, pour liquid mixture into bowl with flour mixture and whisk gently until just combined (it is OK if small lumps remain). Submerge 6-10 vegetable pieces in batter. Using tongs, remove vegetables from batter 1 at a time, allowing excess batter to drip off, and carefully place in oil (temperature should now be at 400 degrees). Fry, stirring with chopstick or slotted spoon to prevent sticking, until light brown, 2 to 3 minutes. Using slotted spoon, transfer vegetables to rack in oven to keep warm.

Return oil to 400 degrees, about 2-4 minutes, and repeat with another batch of vegetables. Once all vegetables are cooked, arrange on a platter with rice.

My little green friend

2009-09-10T12:33:00.007-04:00

Some of you may remember a June 2008 Enchiladas Verdes recipe in which I discovered tomatillos. Ever since, I've been a fan of these little green wonders. I've spent this summer between grad school and postdoc in Seattle with my sister's family. One of the first things we did was go to the local nursery to spruce up her outdoor deck and to load up the garden. To our surprise and delight we found little baby tomatillo plants and purchased three.

Should any of you wish to undertake a similar enterprise, be advised, these plants grow at an astonishing rate! What began as a 9 inch seedling was over 6 feet tall in just under a month. Certain sunny days I swear I could see the plant grow before my eyes. It took some chicken wire to secure and stabalize the plant and about this time the beautiful yellow blossoms started to grow papery husks, the future home of the tomatillo. At two months the plant was covered with these husks, which in the sunset looked like green japanese paper lanterns. At three months, we decided to harvest and had enough to make enchiladas verdes...but what to do with the other 1.5 lbs?

Thankfully, we in the Pacific Northwest live in an agricultural paradise and my sister's house was overflowing with peaches (a special thanks to my Aunt Eunice for getting us an extra box of O'Henry Peaches)! So I found a great salsa recipe and swapped out the mangos for the peaches. Enjoy!

Rosted Tomatillo-Peach Salsa
The origonal recipe called for mangos instead of peaches, either is delicious. Balanced by the sweet peaches, the tomatillos give this salsa a nice sour tang. Don't overprocess the salsa in the food processor, there should be visible white bits of onion.

Makes 3-4 cups of salsa

Ingredients
1 1/2 pounds fresh tomatillos
1 large jalapeño pepper (optional, I find 1/2 a pepper gives enough heat for me)
1 large onion, peeled and quartered
4 unpeeled garlic cloves
1/2 cup fresh cilantro leaves
1 tablespoon fresh lime juice
1 teaspoon salt
2-3 cups finely diced peeled peaches (about 2-3 large)

Preheat broiler.

To prepare salsa, discard the husks and stems from tomatillos, rinse and dry. Remove stem from jalapeño. Place tomatillos, jalapeño, onion, and garlic on a broiler pan coated with cooking spray. Broil until the tomatillos and onions are lightly charred (about 8 minutes total), turning once; cool.

Peel garlic. Place garlic, tomatillos, jalapeño, onion, cilantro, lime juice, and 1 teaspoon salt in a food processor; pulse 5-10 times or until ingredients are coarsely chopped (don't over do it!). Place tomatillo mixture in a large bowl; stir in mango.

He's back...

2009-09-04T22:34:00.006-04:00

After a few conversations with some friends and a near-death experience with a Jesuit, I decided it's time that I get back to blogging about my passion for food. "I'm just so busy" is an excuse that I use far too often and it begs the question, "what then does one fill his or her time with to cause such temporal clutter?" St. Ignatius would be quick to ask the follow-up question "are these activities life giving, do they feed your deepest desires and cause you to grow into a more loving person?"

I'm not going to try and list for you everything that I've been consumed with for the past 9 months since my last blog entry, but what I'd like you to take away from this little reflection is that we have the power to choose what fills our spare time and I'm hoping that I'll be a little more intentional about sharing my culinary discoveries through this blog.

One other change, which is apropos to the focus of this blog is that I'm no longer on a gluten-free diet. It was a bit of an experiment in the first place, to see how my body would respond without gluten. What I discovered is that I can have small amounts here and there without consequence. However, if I have a few slices of jet-puffed wonder bread every day for a week...watch out. As a result, I'll still try to highlight gluten-free recipes on this blog but I'll also be including some gluten-laden ones as well.

Now that the rambling is over, let's get to the food! Tonight for dinner I had cedar-plank grilled salmon with green beans (see blog archives for the salmon recipe) and a cheese plate. It's the cheese that I'd like to share with you this evening.

The first cheese (wedge shaped in the picture) was Petit Basque cheese from France. It's a semi-soft sheep's milk cheese that has a texture similar to provolone and a flavor like a mild cheddar. I think it would be dynamite as a fondue cheese but was very good on it's own.

The second cheese (small round in the picture) was a local artisan cheese called Fresh with Ewe (http://www.willapahillsfarmsteadcheese.com/farmsteadcheese.html). It's also a sheep's milk cheese but has a blue cheese rind on it. It's a very creamy cheese and spreads easily, while it doesn't have a strong aroma it packs a good amount of blue "punch." If you're looking to ease your way into blue cheeses this may be a good place to start. I also think it would be awesome paired with beef or in a salad.

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

2008-11-25T18:00:00.018-05:00

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

2008-10-03T11:20:00.011-04:00

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

2008-09-14T14:13:00.011-04:00

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

2008-08-19T18:40:00.008-04:00

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!

2008-08-10T17:30:00.003-04:00

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

2008-08-01T16:00:00.003-04:00

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

2008-07-30T13:46:00.005-04:00

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?!

2008-07-18T17:00:00.001-04:00

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.

2008-06-29T17:06:00.006-04:00

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

2008-06-27T11:38:00.002-04:00

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.

2008-06-25T17:04:00.005-04:00

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

2008-06-14T08:00:00.006-04:00

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!

2008-06-11T20:26:00.005-04:00

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

2008-06-09T20:05:00.005-04:00

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

2008-05-29T21:12:00.003-04:00

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

2008-05-28T08:00:00.001-04:00

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

2008-05-25T21:00:00.002-04:00

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!

2008-05-23T16:00:00.010-04:00

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).

Multitasking Black Beans

2008-05-22T17:00:00.006-04:00

As a follower of Alton Brown, I love multitasking devices. And as a graduate student I'm even more in love with foods that can multitask. Pizza is perhaps one of the most primeval examples; eat it hot for dinner then cold for breakfast (ok something things are better left back in college). One food, but different meals. You get the idea. Now let's take this a step further.

I hinted at multitasking in the poblano pesto recipe, you can use it as a dip or a sauce. Well, I've come across a black bean recipe that yields a very useful (and delicious) substance. In chemistry, we call these "building blocks," a single substance which you can then elaborate into a variety of different creations, just based on what you do to it. As for the term "building blocks" I attribute this to the fact that we, just like 3 year olds, routinely play with plastic model sets during the day.

So what can you do with this recipe? Here are a few suggestions, but of course, feel free to add your own.

1. Eat it right away as a soup. Garnish with sour cream and cheddar or pepperjack cheese.

2. Serve as a side. Goes great with (or in) tacos.

3. Serve as a dip. If you like your dip chunky simply put it in the refrigerator till cool and serve with rice crackers. If you like your dip smooth, let cool to room temperature then puree with a stick blender or food processor. Chill in refrigerator then serve with rice crackers or your favorite vegetable (I bet green peppers would be awesome).

4. Reheat leftovers w/ meat as a hearty stew. I really love this with chicken sausages. Just take 1-2 sausages (precooked), slice into rounds, toss in with the black beans and reheat in the microwave.

5. Free Choice. Do your own th-ang.

Savory Black Bean

1 Tbsp. canola oil
1 medium onion, chopped
4 garlic cloves, peeled and chopped
1 large red pepper, chopped
2 tsp. ground cumin
1. tsp. ground ginger
1 Tbsp. rice wine vinegar
2 15 oz. cans black beans (don't drain or rinse--I like Eden Organic Black Beans)
1/2 tsp. kosher salt
1/2 tsp. fresh cracked black pepper
1/2 c. water

Heat the oil in a medium pan. Add onion and saute for 5-8 minutes or till they turn translucent. Add red pepper and garlic. Saute for additional 1 minute. Add cumin, ginger and stir. Cook for additional 1 minute. Add vinegar through water, stir to combine. Cover and simmer on low for 1.5-2 hours stirring occasionally (keep an eye on it so it doesn't go dry). Let cool slightly and then devour.

Gluten-Free Girl Blog by Shauna James Ahern

Clearly this recipe is a winner because my roommates cat sat perched on top of the cabinets, watching the beans simmer and waiting for the right moment to strike.

Everything Tastes Good on a Stick

2008-05-21T17:56:00.004-04:00

Ok, so a bamboo skewer really doesn't count as a stick but you get the idea. I thought it was time I posted a recipe that features some roasted animal flesh. These kebabs have a great middle-eastern flavor, the red wine vinegar helps to tenderize the meat and give it a pungent aroma. The turmeric is responsible for the brilliant orange color of the marinade.

This particular night, I served the kebabs along side brown rice and green beans.

Spiced Sirloin Kebabs

Ideally you would cook these kebabs on an outdoor grill. However, you can also cook them on the stovetop (which is what I do since I don't have a grill). Also avoid frequent rotations, once you put the meat on the grill or rotate it, leave it alone till it's time to turn it again! If you continuously rotate the kebabs, you'll never develop a nice seared crust (that's the tastiest part).

1 1/2 to 2 pounds boneless beef sirloin
3 cloves garlic, minced
2 tsp. paprika
1/2 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil

Special equipment: 4 (12-inch) kebab skewers

Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.

In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.

Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours (overnight is also ok).

Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving (this allows the meat's juices to redistribute equally).

Courtesy Alton Brown

Take That Qdoba!

2008-05-19T21:16:00.007-04:00

I'm in love with mexican food. If I could only eat one food for the rest of my life it would definitely be a chicken enchilada. There is a fantastic mexican restaurant a short 10 minute walk from my apartment (Forest Cafe) but after a really long day in the lab, and when no food is waiting for me at home, I give in and stop at Qdoba. The thing that keeps me coming back is their poblano pesto burrito. That heavenly green sauce really hits the spot. But I want to know exactly what I'm eating which prompted me to make my own poblano pesto.

Poblano peppers are very mild and similar to a green pepper, but with a less "watery" flavor in my opinion. Don't worry, this pesto isn't spicy! Look for them in your grocery store, they're about 3 inches wide and 4-5 inches long. You do have to roast the peppers, but don't let that stop you, it's a walk in the park. Just follow the instructions and the pictures.

Poblano Pesto

This pesto has a light Parmesan flavor and makes a wonderful alternative (or companion) to guacamole. Serve with chips, toss with cooked vegetables, or use in place of a pasta sauce. My personal favorite is to cook up some brown rice pasta, add a grilled chicken breast and then mix with 1/4 c. poblano pesto. This is one versatile dip/sauce/side!

4 poblano chile peppers
3/4 c. freshly grated Parmesan cheese
1/2 c. fresh cilantro
1/4 c. chopped walnuts
3/4 c. olive oil
3 garlic cloves
3 Tbsp. fresh lime juice
1 tsp. salt

Set oven to broil.

Wash peppers, slice in half (length wise) and remove seeds/white membrane (pepper on the left is before, pepper on the right is after).

Place peppers (cut side down) on an aluminum foil-lined baking sheet. Place 5-7 inches below broiler (either gas or electric) for 5-8 minutes or until they have serious 3rd degree burns (see picture). It's ok, you want the skins to turn black...but if they start to smoke pull 'em out! Transfer immediately to a zip-top plastic bag; seal and let stand 10 minutes (this will steam the skins aiding in their removal).

Remover peppers from plastic bag and peel off skins. Slice peeled peppers into 1/4 inch wide strips.

Combine all ingredients in a food processor and process until smooth, stopping to scrape down the sides. This pesto will store in the refrigerator for up to a week...but I predict you'll finish eating it long before then.

And They're Off...To Your Fish Monger

2008-05-18T15:09:00.006-04:00

Having grown up in the Pacific Northwest, and especially after living in Seattle through college, I have a thing for salmon. With this past week heralding the opening of the Copper River salmon run for 2008, it seemed only fitting to cook up some of this tasty fish. Copper River salmon is available only for a narrow window in the spring, but this recipe works equally well with any salmon variety.

The true highlight of this recipe is the dry rub that you place on the salmon prior to cooking. It is probably the best dry rub I've ever tasted on a fish and one reason why I rarely order salmon at restaurants, it just doesn't compare in my opinion. Now the rub does contain a little sugar but I consider it an acceptable amount.

Salmon Dry Rub

These proportions will make enough dry rub for about 3-4 lbs of salmon--depending on how well you like it seasoned. I usually scale up the proportions and make a big batch of the rub at one time so I have it on hand. That way if you get the hankering for salmon on the way home from work, you just have to pick up some fish, sprinkle on the dry rub and you're ready to eat in less than half an hour.

2 tsp. lemon pepper
1 tsp. granulated garlic
1 tsp. dry tarragon
1 tsp. dry basil
1 tbsp. paprika
1 tbsp kosher salt
2 tsp brown sugar

Combine all ingredients in a food processor and mix well. Store for up to a 9 months in an airtight container away from light or heat. The rub may "clump up" during storage (due to the brown sugar). Just give it a good shake before you use it.

I keep mine in an old spice jar, that way the container doubles as a dispenser.

Chef Howie's Cedar Plank Cookbook

******

To prepare the salmon, rinse with cold water and pat dry with a paper towel. For cooking methods I have 2 options.

Option 1: Oven
Transfer salmon to an aluminum foil covered baking sheet. Sprinkle dry rub over salmon to coat (add enough so that the top of the salmon has a uniform reddish color). Bake at 350 for 20-30 minutes (this obviously depends on the size of the salmon, I usually cook 1.5 lbs at at time) or until easy to flake with a fork (see picture below).

Option 2: Grill on Cedar Plank
This is a very traditional Pacific Northwest cooking method and it infuses the food with a light smoky cedar flavor. Cedar planks can usually be found at most major stores like Central Market or Whole Foods. You can also get it from a lumber store...just make sure it's untreated cedar!!

Preheat your grill and soak the cedar plank in water for 45-60 minutes (this prevents instantaneous combustion and encourages smoking). Remove the plank from the water, place seasoned salmon on top. Place plank on grill for 30-40 minutes or until fork tender.

Oh...keep a water bottle on hand to put out any "minor" fires should they creep up on the edges of the cedar plank.

Enjoy with a vegetable side of your choice!! Grilled green beans are especially great with this dish.

Let What's On Sale Guide You

2008-05-15T10:57:00.006-04:00

My Grandpa Van Dyke had an interesting approach to food shopping. He'd often find a food that was significantly discounted and then proceed to buy as much of it as he could. The result (at least according to my Dad) is that he'd often cook enough food for 6, although he lived by himself. I mean how many days in a row can YOU eat corned beef??

While I may not have inherited the ability to buy in bulk, I definitely have inherited being drawn to sales, a trait that I doubt is exclusive to my genetic lineage. So Whole Foods this week had a sale on bay scallops and the following was the result. If you've never made a pan sauce, here's your chance!! The browning due to pan frying is known as the Maillard Reaction, more on that later.

Scallops in Chipotle-Orange Sauce

This dish goes well with quinoa or brown rice and broccoli. Key to the flavor of the pan sauce is the fond (the little browned bits left in the pan after browning). To get the best fond possible, don't use a non-stick pan, that's what the butter/cooking spray is for. If you've only got non-stick cookware, go for it anyway, it'll still be tasty.

2 tablespoons butter, divided
Cooking spray
1 pounds bay (or large sea) scallops
1/2 teaspoon paprika
1/4 teaspoon salt, divided
1/2 cup fresh orange juice
1 tablespoon finely chopped canned chipotle chile in adobo sauce (add more if you like it spicy)
1/4 cup chopped green onions

Melt 1 tablespoon butter in a large skillet coated with cooking spray over medium-high heat. Sprinkle scallops with paprika and 1/8 teaspoon salt. Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan, and keep warm.

Add orange juice and chile to the pan, scraping pan to loosen browned bits. Bring to a boil, and cook until reduced to 1/4 cup (about 2-4 minute). Add 1 tablespoon butter and 1/8 teaspoon salt, stirring with a whisk until smooth. Return scallops to the pan, garnish with green onions and serve.

Cooking Light, December 2003

Rise and Shine!

2008-05-13T22:12:00.008-04:00

The problem...I love a hearty breakfast but I rarely have time to make my gluten-free pancakes on the weekday, plus I wasn't thrilled with the high-glycemic load of rice flour (especially in the morning). Don't get me wrong, I think it's fine from time to time, just not every morning.

The solution...A quiche is easily prepared and eaten over the week (6 pieces = 6 breakfasts). It features a really yummy oatmeal crust which gives the quiche a nice earthy flavor. I'm excited to play with the filling (think ham and swiss or some seasoned sausage and aged cheddar) but this vegetarian version is also great. Enjoy with a sliced apple or other fruit!!

CRUST:
1 cup regular oats
1/3 cup oat bran
2 tablespoons chilled butter or stick margarine, cut into
small pieces
3 tablespoons cold water
Cooking spray

FILLING:
1 cup chopped onion
1 1/4 cups sliced mushrooms
1 cup evaporated fat-free milk (regular 1% milk works fine too)
1/4 cup (1 ounce) grated fresh Parmesan or Asiago cheese
1/2 teaspoon salt
1/4 teaspoon dried dill
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
3 large egg whites
2 large eggs
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) finely shredded Gruyêre or Swiss cheese

*********

Preheat oven to 375°.

To prepare crust, combine oats and oat bran; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add water; stir just until moist. Press mixture gently into a ball on wax paper, and cover with additional wax paper. Roll dough, still covered, into a 10-inch circle. Remove 1 sheet of wax paper, and fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of wax paper. Bake at 375° for 7 minutes. Cool on a wire rack.

To prepare the filling, place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; sauté for 2 minutes. Add mushrooms; saute for 5 minutes. Remove from heat; spoon into a bowl. Combine milk and next 8 ingredients (milk through spinach) with a whisk until combined. Add to mushroom mixture, and stir well. Pour into prepared crust, and sprinkle with Gruyêre or Swiss cheese. Bake at 375° for 35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes.

Want to eat it later? Cover w/ foil and then reheat in µW (that's chemist for microwave) for 1 min.

Cooking Light, June 2000

What do you mean I can't eat that anymore?!

2008-05-13T21:33:00.004-04:00

This blog really began as a series of e-mails I sent to friends and family documenting my culinary adventures. I love to cook, as anyone who knows me will gladly attest. However, a year ago, my Crohn's Disease started rearing it's ugly head (after being in remission for over a decade). Being a chemist, I wanted to experiment with my food intake and decided to try going Gluten-Free (or at least flour free). I also wanted my meals to have a low glycemic load (i.e. don't cause your blood sugar levels to spike) given the history of diabetes in my family....

I know what you're thinking because it's exactly what I was thinking, "No wheat and no sugar?! I'll be eatting steamed broccoli for the rest of my life...this sucks."

However, as I started sifting through recipes (Cooks Illustrated, Cooking Light, Alton Brown) I came across some delicious prospects that fit my criteria. I'll do my best to reference the source (because I'm a good scientist) if applicable. So, here, I share with you some of these culinary delights and hope you'll give them a try.