A Curry for Summer

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

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

Talapia Curry

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

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

Preheat broiler.

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

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

Cooking Light, September 2002

For Those Who Like a Little Meat

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

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

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

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

Prepare oatmeal crust (May 13, Rise and Shine)

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

From the Book of Delicious, Chapter 1, Verse 5

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

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

Canonical Feta Burgers

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

Pattie falling apart? Try flipping it over during pressing.

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

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

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

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

Makes four 1/4 lb burgers.

From the Great State of Washington!

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

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

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



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


Rhubarb Compote

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

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


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

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

Multitasking Black Beans

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

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!

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

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

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!

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?!

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.