FoodCite

Our Switch to Organic

2012-01-19T12:46:00.001-05:00

These last several months J and I have been watching lots (LOTS!) of food-focused documentaries courtesy of Netflix. We started a few months ago with King Corn and Food Inc after being inspired by some Michael Pollan books such as the Omnivore's Dilemma and In Defence of Food (I saw Michael Pollan speak once at Butler when I was in graduate school). The message of the books as well as the films is to be more conscious of the food you eat.

Michael Pollan urges readers to shop the periphery of the grocery stores to avoid the more processed foods (he also says to only eat items your grandmother would recognize as food - blue colored go-gurts apparently dont count in his book) while King Corn draws attention to the omnipresence of corn and corn by-products in the foods that mainstream America consumes. From King Corn, you get the idea that food processing makes simple foods more complicated in an attempt to keep food cheap (the subsidization of corn production is also a major focus of the film and is a government program worthy of extensive reevaluation). Food Inc looks at food production in America on a broader scale and investigates not only mono-cropping, but also egg production, meat processing, and the control large corporations have over "their" farmers.

Time and time again the message was to eat local. If you can visit where your food is grown, there is a better chance it will be healthier for you. Not only will it have travelled less to get to your plate, but you can be more certain of the farmer's practices and see that they are proud of their product. In contrast, most of the chicken farmers interviewed for Food Inc wouldnt let visitors onto the property, cameras or not.

The concept of eating local isnt a new one for us as I had been raised on weekly trips to the local farmer markets to buy fresh produce. This is something J and I have been trying to do here in Indiana, though our farmer markets run only from June to October and curiously supplies bananas which are definitely not a locally grown fruit! In Fishers, the farmers market was small but varied and offered locally scavenged mulberries and produce stands that were often no more than the back of someones pick-up truck (gotta love Indiana!). When we chose to move to Noblesville, we took into account the presence of a local farmers market. It was supposed to be larger and better supplied than the one in Fishers so we were pretty excited. Since we moved in the dead of winter we had to wait several months for the market to start back up again and when it did we were sorely disappointed.

The beautiful market we had been promised was full of tomatoes with grocery store stickers on them, green onions with the tell-tale rubber bands of mass production, and more tie-dye stands than a small town really requires. As a result we ended up subscribing to a local organic produce delivery company called Green B.E.A.N. Delivery. Each week we get a bin full of organic produce delivered to our doorstep. Green Bean tries to source its products locally but when no local goods are available, such as during the Indiana winter, they get organic produce from the closest place possible. In addition to fruits and veggies, they offer local meat products that are often pasture raised, hormone free, and whose farms and ranches are within a days drive.

The switch to eating organic foods was one we have been wanting to make for some time. Now that we can pay our bills without worrying where the money will come from, we have made the choice to spend the extra funds on our food. They say that organic produce is about 30% more expensive than non-organic, but here in Indiana I find that its typically twice as expensive. When was the last time you paid $1.40 for a single bunch of "regular" green onions? Yeah, I didnt think so. Ours run about $2 a bunch. Just about the only thing that is 30% more expensive are bananas - go figure. So, instead of spending our few (precious) extra dollars on movies or wild nights at the local bar(s), we spend it on the thing we love the best, eating.

Documentaries

2012-01-18T15:44:00.001-05:00

Documentaries take you to a realm you would never be able to experience - all while sitting on your couch. The other worlds are all but impossible to visit mostly because you are not aware they even exist, dont have the financial ability to go, have a language barrier, its too dangerous, or you simply dont have the social connections that would permit you access into those spaces.

When I watch a documentary, even a boring one, I am grateful for the experience. I can enter into the slums of Detroit, as in the case of Pressure Cooker, without actually having to live that particular life of hardship. In a way it may be elitist to say so, but what is the purpose of documentaries if not to open up a world to you that was previously closed?

Frequently I am brought to tears when watching these films. In one film you can witness the full span of human capacity, from utter and unbelievable cruelty to complete selflessness and generosity. It is the moments of goodwill and compassion that touch me the most.

I also enjoy the first hand voice that many of these documentaries adopt, giving a real voice to those who all too often cant be heard. A little boy from Uganda tells you of the time his village was raided, parents killed, and siblings abducted by rebels and all he wants is to be the best xylophone player in his country's school competition. Moments such as that one from War Dance cause me to pause and reflect on the resilience of individuals and the capacity for humans to cope and adapt.

Obviously some films dont tell stories as gut wrenching as those from war torn countries but are poignant nonetheless. For example, in The Great Happiness Space, you learn of special clubs run by men for the supposed benefit of females. These are the gender opposite of gentleman's clubs where women can pay for the company of certain men and have attention paid to them in a society that often overlooks the female's need for love and support. In the end you discover that the women who frequent these happiness clubs are prostitutes and the clubs function to remove excess wages from these prosperous females, taking from them any social power they may have gained by their financial situation. The surprising thing in all of this is that the men running and working in the clubs are as miserable as their clients, but no matter, the sun sets and the entire process of paid-for-attention begins again!

Other films hit closer to home. One particular film, Nursery University, documents the crazed period of time surrounding pre-school enrollment in Manhattan, a process oddly similar to the graduate school application process but with more parental involvement. Another film, Crips and Bloods, focuses on the formation of gangs in Los Angeles and provides a honest recap of the social movements and racial restrictions that created and perpetuate the gangs.

Most, if not all, of these documentaries are available via Netflix instant view. J and I simply hook our computer up to our television and "pop in" whatever film intrigues us and off we go to another experience. I highly recommend taking your own journey. To start you on your way, here is a list of a few documentaries I have found particularly enriching:

Angels in the Dust - South Africa

A State of Mind - North Korea

Bananas! - Guatemala

Bombies - Laos

Bomb It - Worldwide

Crips and Bloods: Made in America - Los Angeles

Crude - Ecuador

God Grew Tired of Us - Sudan

Heavy Metal in Baghdad - Iraq

Mugabe and the White African - Zimbabwe

Pressure Cooker - Detroit

Nursery University - Manhattan

South of the Border - Mexico

Tapped - US

The Fall of Fujimori - Peru

The Garden - Los Angeles

The Great Happiness Space - Japan

The Last Mountain - West Virginia

War Dance - Uganda

Wasteland - Brazil

Which Way Home - Mexico

Spinach Brownies, Asparagus Lemmongrass Cappuccino...and other things that just shouldnt be

2009-04-07T17:23:00.003-04:00

Its sad that a rant had to bring me back to the blog, but it did, so lets not make too much of a fuss about it.

I am currently finding my way through the 1000+ Google Reader entries listed on Tastespotting.com after having neglected my reader last week due to the AAPAs. Most entries look amazing. Some have ingredient lists so long that I will never try them and instead bow down to the masters who have, others have 42 steps or marinading times that exceed 12 minutes. These too I will likely never try because of my fly-by-the-seat-of-my-pants cooking technique that I picked up from my mom, who also makes amazing food but with less ingredients and over a shorter period of time. These recipes are, of course, accompanied by stellar titles and drool-worthy photographs.

728 entries to go.

Then, there are the few that absolutely boggle the mind. I really dont mean to put down the chef, rather their editor. Seriously, spinach brownies, WTF??? Spinach brownies dont exist people! Its not spinach disguised within a chocolaty concoction...not even a pseudo-brownie. Its a damned quiche for the love of christ!

Here is another that chapped my hide: Asparagus Lemmongrass Cappuccino. If your editor thinks they are being funny, they really have missed the mark. Its not a cappuccino. There isnt a hint of coffee in the recipe nor does mere use of a cappuccino frother make said food a cappuccino. Its soup.

My comments have nothing to do with the quality of the recipe, though I have made better quiches in my day, my beef lies with misrepresenting a food. Call it what it really is. If people dont go to your blog its probably because the recipe is uninteresting, the food is bland, or there are already 200 blogs loaded onto their reader. Tastespotting does us all a favor - it hosts a slew of pretty food photos from blogs around the web so that we dont have to do the searching ourselves. If you photo makes it up there, its because the image is gorgeous and the food looks interesting, if not tasty. My point is this: you dont also need a catchy title.

Here are a few other entries that cause me to raise my eyebrow:
Red Pepper Marmelade
Sweet Potato Donuts
Buckwheat Ice Cream
Falafel-burgers Between Tortillas - 'nuf said
Homemade, Low-carb Cadbury Egg

And to think, I still have 577 enteries left for fodder...

This Year's Wish List

2008-11-20T23:09:00.004-05:00

Its that time of year again and I have a list all my own. Some of these items are affordable, others useful, and still others are hugely expensive (but soooo wonderful). Enjoy!

Even after all this time I still dont have a glass pie pan. These are completely practical in that you dont leave dents in them if you use a knife to cut out a piece of the pie.

I am dying to try these rainbow boba. I am a huge fan of the stuff and when I have the boba drinks its like I get to play with my food. Oh! I need the thick straws too!!

This is a double-walled french press. I do love coffee from a french press but find that it cools down before I can get to the second cup. This is the perfect solution.

Since I like getting mail that isnt bills and I like reading about clever ways to fix up the house or quick-fix meals, Real Simple is on my list (I already get Savuer and LOVE it!).

Although my J is not really a meat eater (I am working on it), I would still love a dutch oven. The faculty have been raving about making bread in a dutch oven, and it is perfect for braizing once J comes around...

Yup, so some of these items are for my new place. Here is a pot rack that hangs on the wall rather than overhead. It seemed less reminiscent of an old dungeon in this model.

And when I wish upon a star that star has this totally awesome butcher block island to give me!

And last, but certainly not least. I would love some pepper corns. I got a peugeot pepper grinder from my mom a few years back and I am finally running out of substance to grind. I am always dubious of the quality that I find around Lafayette (I should get over it already) but I think that some from William Sonoma would do the trick!

St. Andre

2008-11-17T22:46:00.003-05:00

I picked up something different during my last Trader Joe's run. I decided to splurge a bit and opted out of my usual low-fat feta purchase and moved in toward an aged double-cream. It was a brilliant decision!

The flavor was full and nutty and the texture was creamy yet firm. The St. Andre is a welcome addition to any cheese plate and goes well with mild-flavored crackers or toasts.

Balsamic Figs

2008-11-16T22:20:00.005-05:00

Figs. I have a new found love for figs. I suppose its not that new really, but its new to you since this is the first time I am posting about them. Since I still havent found a place in Lafayette that carries fresh figs, I use dried figs. While I cant make a beautiful fig tart like so many I have seen on tastespotting, I find that the dried ones work quite well for many other things. I have made a version of fig newtons that just could not be done with fresh figs. I even added them to a lamb stew, recipe courtesy of Eat.Drink.Think, and their desiccated flesh readily absorbed the flavors of the broth.*

One thing I like to keep on hand is dried figs macerated in balsamic vinegar. It makes for a quick but impressive appetizer should unexpected company arrive but also frequently serves to quell stomach pangs until dinner is ready. On my last trip to Cost Plus World Market, I picked up an airtight container so that I could have easy access to greater quantities of the stuff given that its J's favorite snack.

Making the balsamic figs is super easy, but the key is to use an aged balsamic. Go ahead and splurge on it; you will find it makes all the difference. First, slice the dried figs as thinly as possible, discarding any stems that may still be hanging on. Put them in your airtight container and add your balsamic vinegar 1 tablespoon at a time. Stir between additions to coat the figs. Should you add too much balsamic, you can always reduce the mixture on the stove.

The figs can be eaten the same day but have a richer flavor if you set them in the fridge for a few days. I have had my most current batch in the fridge for about two weeks and add more balsamic when the figs have absorbed what I originally added. Serve the balsamic figs with crackers or drizzled over goat cheese. They also make a great addition to spinach salad.

*BTW, the lamb stew was amazing! I really loved the flavor the meyer lemons added to the dish.

Great scones, a loaded quiche, and a new contributor

2008-11-10T12:49:00.003-05:00

Vaughn lab, the haven for archaeology grad students, has become THE place to get free food, and that is mainly due to the fact that I bring in my homemade scones to share with others. A few of the cultural anthro students regularly lurk around the door of the lab to see if they can score a free scone. Even the secretary to the department head pops in for a scone. I really enjoy baking but hate eating the same thing for an entire week so I bring in what I cant possibly eat, plus it helps me to share the calories!

Typically I follow my basic scone recipe for cheddar, bacon, and green onion scones but substitute the additions with whatever is on hand. In the last few weeks I have made apple-oat-walnut, saffron-orange blossom-pistachio, and lavender-lemon scones (thanks mom). The last of the lavender-lemon scones are still being consumed by the masses, mainly V. :) Sorry, there are no photographs. I will be better, I promise, once I get the windows...

Also lacking a proper photo is the amazing quiche I made for dinner the other night. When I discovered I didnt have much to assemble into a real meal, I hunted through my freezer and came up with a batch of homemade pie dough. I knew that I needed to use two packages of leeks from Trader Joes (best thing ever because they are already cleaned for you) and that I had eggs...a quiche was born. I sauted some prosciutto in butter, deglazed the pan with 1/2 cup of white wine. When that had reduced a bit I added the sliced leeks and waited til they got wilty. In the meantime I rolled out my pie dough with my new silicon coated rolling pin and beat 4 eggs with 1/2 cup of cream and salt and pepper. With the dough assembled in the pan, I crumbled a bit of gorgonzola in the bottom of the pie, spread the leek mixture evenly on top, added a bit more gorgonzola on the surface of the leeks, and poured the egg mixture over all of it. I baked the quiche for 25 minutes at 350. The aroma of it baking had me drueling the whole time. I served the quiche with Trader Joes Sweet Potato Bisque for a more complete meal.

After realizing that there may be times when I am upable to fulfill my blogging duties, I am happy to announce that Sarah S. will be contributing to this blog on occation. Her specialty is cake baking, a task I generally steer clear of, and she is a stellar photographer so her pics should be dazzling. Three cheers for Sarah S.!

Our new place...and other things to look forward to

2008-11-09T21:07:00.005-05:00

Hi there! So, things have changed a bit since my last posting. Its true, the boyfriend has altered my schedule and I am just now thinking of entering recovery. :) Normally I would update my blog while watching episodes of the West Wing on DVD but that obviously doesnt happen now.

There is something good (for you) that is coming out of the new boyfriend business. First, I/We will be cooking more regularly which may translate into more posts. The boy is learning to cook too which could supply some interesting entries. Second, we are moving into a new place together! Not only does it have a full dining room, but it has soooo many more windows*. As any foodie who has tried to photograph their creations knows, natural light is a huge plus. In my current apartment I only have windows on one side of the place while the new place has windows on ALL FOUR SIDES!!! Basically, there is a greater chance that the pics will be gorgeous and worthy of posting on the web. Also, we will have a guest room/office and I am seriously considering turning part of that space into a makeshift photography station for when I cook later in the day or when the weather is crappy (which is often here in Indiana). My friend S dabbles in photography and has offered to help me out...I am hoping she can teach me more about my camera. Anyways, we dont officially move in until the new year but already we are already anxious to fill the new place with wonderful aromas.

The months ahead promise a plethora of reasons to post. Here is a short list:
1) I am dying to try the roasted cranberry sauce from this months Saveur magazine.
2) I will be home for Thanksgiving which means that I will be around for the annual cookie-making extravaganza. Basically my aunts and my mom and I all meet at Aunt J's place and make an obscene number of cookie batches from a variety of recipes. No doubt the photos from that event will prove druel worthy.
3) My boy J will be visting for a week in LA before Christmas, providing an excuse to eat at all my favorite restaurants. Bamboo Song Vietnamese, Rosalinda's Ethiopian, Roscoe's Chicken and Waffles, LA Farmers Market Crepes, India's Sweet and Spices, La Capilla Mexican, Mitsuwa Japanese Market, and In'n Out are all on the list!

Life will still be busy, perhaps even more so, but I have high hopes to make a return to the bloging world (hopefully more successfully than my last attempt). I have been missing all my foodie friends!!

*Technically we only get access to the first floor and basement of this place. And YES that is an enclosed sun porch attached to the rear of the house!

The Wonderful World of Basil

2008-08-03T22:22:00.004-04:00

I will never stop singing the praises of the farmers market. While the produce selection is limited in the beginning of the growing season, somewhere in the middle of July the farms are churning out a large selection of produce. One of my personal favorite items to purchase are the massive bunches of bright green basil for $3 (quite a deal figuring they sell two to three sprigs of the "live herb" stuff for $2.99 at the grocery store). Frankly, its more basil than I can use most of the time, but I stick the remnants in a glass on my kitchen counter and it contributes a nice aroma to my apartment.

This week I was also hunting for the perfect bouquet of flowers to put in the ceramic pitcher my mother brought me from Italy. She returned from her two week hiatus in Italy with magnificent stories of hillsides covered in sunflowers so I thought it would be fitting to pick up a bunch at the market. I purchased as many as were left at the one stand selling flowers, 6 in total, and wandered back home to place them in my new vase.

Once trimmed and placed in the pitcher they looked a little sparse and needed some additional greenery added to the mix. My bunch of basil came to the rescue! The full stalks of basil leaves livened up the lonely stems and made for a stunning arrangement.

I also happened to use the basil in a chicken salad. I started with poaching the chicken in water, vegetable broth, and white wine along with half an onion and several cloves of smashed garlic. Once the mixture had begun to boil I added two chicken breasts and reduced the heat to a slow simmer. I let that simmer for 10 minutes at which point I topped the pot with a lid and turned off the heat. Once the pot was cool I put the entire thing in the fridge to meld overnight. The next morning I chopped the chicken into cubes, added chopped basil, shallots, celery, carrots, lite mayo, cream cheese, dijon, and salt and pepper. While I am always looking for ways to incorporate more veggies into my diet, I really dont like carrots and dont know why I insist on adding them to my meals. After all, I am only cooking for myself! Anyways, the salad is a great summer meal that I like to eat with a piece of fresh summer fruit and butter crackers. Feel free to leave the carrots out if you make this dish.

Chicken Salad with Basil

2 chicken breasts
1/2 onion
3 garlic cloves
2 c. water
2 c. veggie broth
2 c. white wine
3 small carrots
2 stalks celery
1 shallot
1/4 c. basil
1/4 c. mayo
1/8 c. cream cheese
3 T. dijon mustard
salt & pepper

Roasted Red Pepper Pesto - Two Ways

2008-08-02T13:41:00.005-04:00

As is frequently the case when posting to this blog, I am eating leftovers of the dish I am going to be writing about. In my book, a recipe is *really* good when it makes it as leftovers. Also, a recipe ranks very high with me when it takes well to adaptation. This entry is about just such a recipe.

I often forget about certain ingredients, like roast bell peppers in this case. I seem to eliminate roasted peppers of any kind from my ingredient list because I have an electric stove and an apartment that lacks good ventilation, making it risky to roast my own. Out of desperation I have rediscovered the jarred roasted pepper, and, I have to say, they do the job quite well!

I was pushed towards experimenting with jarred peppers when I stumbled upon a roasted red pepper pesto on Sherry's blog. (She will be missed! For posts about Sherry visit this link) The photos of her pasta dish made my tastebuds tingle and I knew I had to try it. I didnt have all the ingredients the original recipe called for so I changed it up to suit what was on hand. The result was surprisingly refreshing and took no more than three minutes to assemble. Plus, since this pesto is simply blended, it only requires the cooking of pasta which cuts down on kitchen heat. The meal was a special treat since my mom had brought back beautiful pasta from her recent trip to Italy. The end result was aromatic and gorgeous.

Roasted Red Pepper and Lemon Basil Pesto

1 garlic clove
3 roasted red bell peppers
4 large walnuts
1/3 c. lemon basil
1/4 c. parmesan
salt and pepper*
1/4 c. olive oil
1 lb. pasta cooked

In a blender or food processor combine the first seven ingredients. Top hot pasta with the pesto mixture and add parm to your liking.

*Because the pasta sauce is not cooked and doesnt have time to meld, I tend to add more salt than I normally would.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Given the fact that the first pesto recipe was to die for, I tried another variation of it for dinner two nights ago. The basil at the grocery store was kinda sad but the cilantro looked wonderful, so I opted to season the pesto with cilantro and took a non-traditional route. I also didnt have any parm on hand since I had yet to go to Trader Joe's (and there is no way I am buying parm from Target) but I had about 2 oz. of goat cheese in the fridge and figured that would work well. In the end the pasta dish had a rich mediterranean flavor that I will crave again and again!

Cilantro Pesto with Roasted Red Peppers

1 clove garlic
3 roasted red peppers
1/3 c. cilantro leaves
2 oz. goat cheese
4 large walnuts
salt and pepper*
1/4 c. olive oil
1 lb. cooked pasta

Combine the first 7 ingredients in a blender or food processor and pour atop hot pasta.

I added 16 oz. of artichoke hearts and several chopped green onions to get more veggies in the dish.

If you experiment with variations on this dish please forward it on since I love to hear how people have amended recipes to suit their tastes.

Long Over Due

2008-07-28T15:05:00.002-04:00

Its true...this food blog has been dormant for a while now.
After the craziness that resulted in me earning my Master's degree I set out to make some wonderful dishes. The problem was, I was burnt out. I was done with typing, done with schedules, done with deadlines, and done with submitting things - even for my own projects. This fact was not aided by the pathetic produce available at the farmers market and so I went dormant.
I spent some time in Peru and in Los Angeles and I havent cooked in ages so I am itching to get started again. I am newly inspired by some tofu dishes I played around with before I left the country and have a renewed interest in the flavors of Peru. This next year holds much promise in the arena of fabulous food.
Be patient, new entries are coming...

Tropical Tapioca

2008-05-15T09:41:00.004-04:00

So first I was too busy to post and now I am just enjoying my temporary freedom from having a schedule too much to remember to post. Its not that I havent taken pictures, but I just dont quite make that next step of letting you all know about it. Well, I am making the effort now, and thats what you should care about.

I was in the mood for tapioca. Yes, this particular mood strikes every now and again, but seeing as I hadnt worked out in about two weeks I wasnt about to make the completely fattening (but oh-so-tasty) egg custard tapioca. I instead opted for large bead tapioca with coconut milk. I had it over some surprisingly wonderful tasting papaya which made for a healthy dessert.

I would not recommend serving this cold because the coconut milk tends to harden back up and feels pretty granular on the tongue. That being said, the papaya should also be at room temp (yeah I learned that one the hard way ::shudder::).

Tropical Tapioca

1/2 cup large bead tapioca
1 can full coconut milk
zest and juice of one key lime
1 papaya
salt to taste

Soak the tapioca in water over night.

Simmer the tapioca in the coconut milk until the pearls are clear.

Add the lime juice, zest, and salt.

Serve over fresh cut chunks of papaya, or other tropical fruits.

Blueberry Shortcakes with Vanilla Pudding

2008-05-11T11:11:00.004-04:00

A while back K invited me over to dinner along with the other students working in his lab. It was a celebration for a multitude of things: my completion of the Masters, V's success in her first year of grad school, and M's graduation from Purdue Undergraduate program. K made an awesome green curry and though most of us were pretty full after that we still managed to pack in the dessert I brought along.

I had intended it to be light and springy but the pudding turned out a little more dense than I had hoped (seems to be a common theme). It could probably have done with less cornstarch than the recipe called for. Nonetheless, it tasted wonderful and was gone in about 60 seconds.

Blueberry Shortcakes with Vanilla Pudding

Shortcakes:
2 1/4 c. flour
3 t. baking powder
1/2 t.salt
2 T. sugar
1 stick butter cubed
1 1/4 c. buttermilk
1 lemon of zest

Preheat the oven to 450.

Combine the dry ingredients.

Work in the cubed butter with your hands or a pastry blender until mealy. Add the zest.

Add the buttermilk and stir until just combined.

On a floured surface roll out the dough to the desired thickness and cut into circles. Brush the tops with some of the left over buttermilk and back for 12-15 minutes.

Vanilla Pudding:
1/3 c. sugar
1/4 c. cornstarch (Reduced from 1/3 c.)
2 large egg yolks
1/4 t. salt
3 c. low fat (1%) milk
1 vanilla bean
1 lemon of zest

Combine the sugar, salt, and egg yolks.

Whisk the cornstarch into the cold milk and slowly whisk that into the egg yolk mixture. Whisk until smooth.

Split a vanilla bean and add the seeds and the pod to the mixture. Add the lemon zest.

Cook over medium-high, whisking occasionally, until the first bubbles appear on surface.

Continue to cook, whisking constantly, for 1 minute more.

Pour pudding through a sieve into bowl in order to get rid of the solids.

Chill the pudding in a bowl for at least two hours. Put plastic wrap directly onto the pudding to keep a skin from forming.

Assembly:
Place the shortcake on a plate and top with the pudding.

Cover with the desired amount of blueberries.

Top with freshly whipped cream.

Coconut Cake - Modified

2008-05-04T09:56:00.006-04:00

I have been unimpressed of late. I use google reader (the best web service EVER) to scan over 100 food blogs on a daily basis. This list includes tastespotting.com which compiles beautiful photos of food from across both the web and the world. Despite the plethora of sources of inspiration, I have been coming up empty handed.

I am unimpressed with the multitude of cheesecake pops that have been plastered throughout the blog world recently. Dont get me wrong, they look wonderful, but I am not entirely certain why 45 people are all making the same thing. I get that its a club but it makes the web monotonous and, lets face it, the food blogs all exist to please me.

Recipes also have become more complicated. It seems the days of wowing people with out of this world chocolate cupcakes have gone the way of railroad transportation. Now they are all cream filled or decorated to the hilt and inevitably require a list of over 30 ingredients. Even brownies appear to involve single origin cocoa powder and other specialty items that run up the price of the tasty treat. I never thought I would say this, but perhaps I am not "bougie" enough for this new food world that is emerging.

What ever happened to making simple recipes that highlight the pure flavors of quality ingredients? I recently made a coconut cake to bring to a friends BBQ. The dinner menu was kind of Cuban with fried plantains, seasoned black beans, and some of the best barbecued pork I have had in quite a while. I decided to go along with the tropical theme and began researching recipes on the web. I was disappointed to see that most recipes called for sweetened dessicated coconut, an ingredient that I feel doesnt represent the natural flavors of coconut at all.

Most recipes also included sweetened cream of coconut. A few years back after returning from Puerto Rico I was in love with pina coladas and searched for drink recipes. The majority of the concoctions also called for this sweetened cream of coconut but when I looked at the ingredient list I found that they didnt actually include any real coconut! Why should I use fake coconut to flavor my cake? What would flavored corn syrup add to my dessert?

I decided to change up the recipe a bit and substituted real fresh coconut for the dessicated version and used coconut milk in the cake instead of the sweetened cream of coconut. The result was a cake that highlighted the floral quality of fresh coconut and that had no need to mask simulated coconut flavor with an immense amount of sugar . Due to the use of coconut milk, the cake was not as fluffy as the original version and in the future I may use low-fat coconut milk to combat the increased cake density. While this cake involves more steps than I usually utilize, the ingredient list is relatively short and draws attention to the star ingredient, coconut.

I used some of the tangerines I had laying around to make a tangerine curd to fill the cake with. The fresh tangerine complemented the coconut flavor without overpowering it. The curd was also wonderful as a topping for my toast. The tangerine curd is on the first piece of toast in the following photo (also pictured is Archer Farms brand California Apricot Jam and Trader Joes brand Citron Honey).

Coconut Cake

Cake
2 3/4 cups all purpo se flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup canned sweetened cream of coconut (such as C oco Lépez)*
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.

Combine flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl.

Beat together sugar, butter, and coconut milk in large bowl until fluffy.

Beat in egg yolks and vanilla extract.

Add the dry ingredients incrementally until fully com bined and then add buttermilk and beat until just incorporated.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry.

Fold the egg whites into the cake batter.

Divide cake batter b etween prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 m inutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. T urn cakes out onto racks and cool completely.

Tangerine Curd F illing
3 large eggs
3 large egg yolks
1/2 cup sugar
1/2 cup fresh tangerine juice
1/4 cup tangerine zest
Pinch of salt
6 tablespoons (3/4 stick) unsalted butter, cut into pieces, room temperature

Whisk eggs, yolks, sugar, lime juice, lime peel, ginger, and salt in large metal bowl to blend.

Place bowl over saucepan of barely simmering wat

er. Whisk constantly until curd thickens, 12-15 minutes. The curd will thicken as it cools but should be thick enough at this stage to hold the lines of the whisk.

Remove bowl from over simmering water; whisk butter into curd.

Strain through fine strainer set over bowl; discard solids in strainer. Press plastic wrap directly onto surface of curd; chill overnight.

Frosting and Cake Toppings
I used a butter cream frosting and added a bit of coconut milk to the mix for flavor.
I also grated fresh coconut to place of top of the cake and surrounded the cake with larger chunks of coconut flesh.

The Community Garden

2008-05-01T13:41:00.003-04:00

K, my main professor, is the one we call "the man up stairs." Besides the fact that his office is one floor above the lab, he is the one we have to reckon with when things arent going well or when we have reached a hurdle in our research. "The man up stairs" is also the voice we hear in our heads when we slack off or dont work as hard as we should. Ever since V joined the department we have taken to referring to ourselves at K's "ducklings". I assume this is more figurative than literal since I personally try not to follow him around, especially when we are at professional conferences. K plays a big part in my life. We are collaborating on several projects together such as the laser ablation stuff I am working on for him at the Field Museum and the collagen extraction that has been ruling my life the last couple days. There is a more recent collaboration, however, that puts the rest to shame...

We are growing a garden in K's backyard. Ever since K suggested that we could grow things in his backyard garden this summer, we have been jokingly calling ourselves his vassals, with K as the overlord. After all, he has made us promise to give him some of the harvest. All joking aside, I was pretty excited to get the opportunity to try my hand at gardening. As a child I remember tending a garden with my parents and recall that I was particularly grossed out by the worms. I am pleased to announce that not a whole lot has changed. I am still grossed out by the bugs and would be a whole lot happier if the live things in the soil were better at pretending they were dead, at least as long as I was around.

This morning, bright and early, K rented a rototiller and we proceeded (after an enormous breakfast of banana sourdough pancakes) to get the ground ready for some plants. While K worked the tiller, V, M, and I raked the soil to rid it of the grass chunks. In the end we had a good 6 inches of loose dirt ready for tomatoes, broccoli, and peppers. We even managed to plant some arugula in a damper corner of the yard and I have high hopes for its ability to survive in the shade.

Since K is heading off to Seattle for the summer, V is going to be down in Peru for the next three months, and M is moving away permanently, I will be left here to tend the garden myself. If I water and weed frequently enough I think I will be able to keep the garden alive. I can always make an emergency call to my dad when the tomatoes start to look weary or when I have more broccoli than I know what to do with (M pointed out that all 9 broccoli plants should flower at the same time!). Depending on how things go I may add some other plants into the mix. I want to plant shallots, lima beans, golden beets, poblanos, dill and taragon. I may toss in some snap peas just for kicks.

You best believe you will be getting regular updates on both the success and failures of my gardening experience!

Moroccan Orzo Salad

2008-04-27T14:48:00.004-04:00

You all can call me MS, officially. I have deposited my Master's thesis and am done with edits and insane formatting requirements. I have been celebrating by taking it easy this weekend and figured I should get back in the swing of blogging.

To be fair, by not posting I saved you all from really bad entries about whether yellow or dijon mustard tastes better on hot dogs (it depends on if there are onions involved) and the science behind the peak (and decline) of leftovers. In addition, there is also no way to photograph Taco Bell's 7-layer burrito that makes it appetizing (yet I consume it regardless).

The little bit of time that I have on my hands is driving me batty. I am definitely back in the cooking mood and there are SO many options. I am especially excited about eating something tasty again; these last weeks have been pretty barren in the flavor department. To add to the cooking itch, the weather is changing and it promises fresh produce. The Lafayette farmers market officially begins next weekend and while I am not certain what will be available so early in the season, I am looking forward to it nonetheless. There is also the prospect of establishing a "community garden" of sorts in K's backyard. I am looking into planting poblanos, thai chilies, arugula, shallots, and golden beets. I might throw lima beans into the mix just for kicks. Roma tomatoes would be nice too but I will be gone for about a month in the middle of the summer and dont want to waste produce while I am away.

I celebrated my successful thesis deposit by heading to home depot and purchasing fresh herbs. Its true, I am a big dork, but thats how I chose to celebrate. I purchased spices that wouldnt get too big for my balcony and that are difficult to find in mass quantities at the farmers market. So far I have lavender, mint, thyme, sage, and thai basil. I am envisioning frequent mojitos and massive quantities of thai chicken. Yup, its going to be a good summer.

I kicked off my return to the world of good food by making goat cheese fondue to have with broccoli, apples, pears, and sourdough. I flavored the goat cheese with white wine, garlic, and shallots. For some reason goat cheese fondue is my ultimate comfort food. It is so easy to make that I always wonder why I waited so long to make it.

Today I made a Moroccan orzo salad for dinner. It was easy also, but took a little longer to prepare because I had to boil the orzo and roast the veggies. It is currently sitting in the fridge "melding" with itself. I snuck a taste or two and I can hardly wait for dinner time (two hours and counting).

Moroccan Orzo Salad

Orzo:
2/3 c. orzo
1 c. veggie broth
1.c. water

Salad:
1 large can tuna
5 sweet peppers, chopped
2 large shallots, sliced
1 can artichoke hearts
1/3 c. fresh cilantro, chopped
2 cloves garlic, diced
10 green olives, chopped
2 T. olive oil
Salt & Pepper

Dressing:
1/4 c. lime juice
2 t. harissa
pinch cumin
pinch nutmeg
1/4 c. olive oil
salt
pepper

Heat the veggie broth and water together with the orzo. Simmer with the lid of the pot on until the orzo has absorbed all the liquid.

Toss the artichokes, shallots, and peppers with olive oil, salt, and pepper. Roast at 425 for 40 minutes being careful to not burn the shallots.

Remove the orzo from the heat once it has sucked up all the liquid. Transfer it to a large bowl and stir in the diced garlic and drizzle with a bit of oil so it doesnt stick to itself.

Once the roasted veggies are out of the oven add them to the orzo. Toss in the olives, cilantro, and tuna.

In a small bowl combine the lime juice, harissa, cumin, nutmeg, and the remaining olive oil. Pour the dressing over the salad and chill in the fridge for at least two hours.

My Perfect Chocolate Chip Cookie Recipe

2008-03-20T22:49:00.007-04:00

I finally have about 15 minutes free between adding material to my thesis and going to bed and I figured I would spend them by posting my favorite chocolate chip cookie recipe. In the title I stated that they were my perfect chocolate chip cookie recipe because everyone has different criteria for what makes a good chocolate chip cookie. My favorite ones are chewy, maybe even a little cakey. They also tend to be flavored by lots of dark brown sugar rather than the white stuff (though its still in the recipe). And, I dont use milk chocolate chips which I think makes the cookies too sweet. I was out of bittersweet chocolate chips during this episode of me playing Betty Crocker so I cut two bars of high quality dark chocolate into cubes and tossed those in the mix instead.

The particular recipe I have been using forever is labeled the "Mrs. Field's" recipe, but I have no recollection of why that might be. Mom, any idea? Anyways, the recipe make like a bazillion cookies and I always end up halving it and still having to give some away. This time, like I did with the peanut butter cookies, I divided the dough and froze half of it. As you look over the recipe you will see that for logistical reasons, you really need a good standing mixer to combine the ingredients. I should note that when I didnt have a mixer, I made the half recipe by hand, so it is possible. The event also gave me a blister though so be careful!

My Perfect Chocolate Chip Cookies
(aka: Mrs. Field's Cookie Recipe)

1 lb butter
2 c. dark brown sugar
1 1/2 c. white sugar
2 T. vanilla extract
3 large eggs
6 c. flour
1 1/2 t. baking soda
1 1/2 t. salt
2 12oz packages of chocolate chips
2 c. nuts (optional)

Preheat oven to 350*

Cream together the butter and both sugars.

Add the vanilla extract and add one egg at a time, beating well in between. Once all eggs have been added, beat the mixture for 4 minutes on medium-high.

Add the baking soda and salt to the well-beaten mixture and start adding the flour slowly (reduce the speed of the mixer).

Add your chocolate chips and nuts at this point and stir until just combined.

Place tablespoon sized portion of dough onto your silpat and bake for 10-15 minutes depending on how crispy you want your cookies.

*if you like crispy cookies you can reduce the heat to 250 and bake them for 18-25 minutes.

The Perfect Peanut Butter Cookie

2008-03-17T22:25:00.010-04:00

I went up to Chicago last week to conduct some research at the Field Museum of Natural History. I managed to find someone to stay with so I didnt have to pay for a hotel in the big city. I left early Monday morning and Sunday night I was wondering what thank you gift I should bring to my gracious host. They dont sell booze on Sundays here in Indiana. Its a crazy law that makes me curse god more than revel in his wonder. Anyways, I figured the next best thing to bring a bachelor was homemade goods so I whipped up some peanut butter cookies (and some chocolate chip ones but those are for another posting).

I made the recipe and divided the ball of dough in two equal parts and put half of it in the freezer so I could have cheater cookies at a moments notice. I still had too many to fit into the one large tupperware I was going to bring my host, so I stuck some in a throw away tupperware and saved them for my Dad who was going to meet me in Chicago later that week (they were in a freezing trunk and stayed surprisingly fresh). He declared that they were a perfect texture: crunchy on the outside but chewy in the middle. I have to agree, they were pretty damned good! Oh, if anyone knows why they have to have the little grid pattern on them please drop me a line...

Old Fashioned Peanut Butter Cookies

3 c. flour
1 t. baking powder
1/2 t. salt
1 c. butter
1 1/2 c. peanut butter
1 T. vanilla extract
1 c. brown sugar
1 c. sugar
2 large eggs

Preheat the oven to 350.

Beat together butter, peanut butter, and vanilla.

Beat in both types of sugar, the salt, and the baking powder.

Add flour a little at a time.

Add one egg at a time.

Roll the dough into 1 1/2 inch balls. Place 2 inches apart on your favorite silpat-type sheet liner. Using a fork make a grid pattern by flattening the cookie.

Bake for 14 minutes

Martha, Martha, Martha!

2008-03-11T23:04:00.005-04:00

Martha Stewart is the pain in my ass. Or, at least her people are.

I bought her Everyday Food cookbook a few weeks ago. I bought it, not because it was earth shattering, but because the recipes seemed similar enough to stuff that I already make that it would serve as a source of easy meal ideas with flavors that I already love. It certainly has shaped the meals that I have made since I bought it.

My problem, and the reason that Martha is a pain in my ass, is that she makes things too difficult. Sure, the recipe only takes 15 minutes to prepare and 15 more to cook and you are in and out of the kitchen in under 30 minutes flat, but has she ever tried to make the recipes in her book?

I have a particular bone to pick with two recipes (I am writing from Chicago right now and dont actually have the book on hand for the exact recipe names, so you will have to excuse me when I get them a little wrong). The first of these recipes is the Tortilla Pie. Whats not to love?! Tortillas, black beans, corn, green onions, a little cumin, all mixed with melted cheese...lovely! That is, its lovely until you try to serve it. The bottom tortilla get hardened by the heat of the oven and required a Ginsu knife to cut through it. If you do manage that endeavor allthewhile maintaining the pie shape of your tortilla tower, you then have to figure out how to eat your "slice." Out comes the Ginsu again... I guess that the effort of eating it wouldnt have been that big of a deal if it was tastier. In the end, the dish wasnt seasoned enough for me and lacked pizazz. If the only umph to your dish comes from stacking a bunch of tortillas together, you need to make another dish.

The second recipe I had difficulties with were the Black Bean and Sweet Potato Cakes. Unlike the previous dish, they tasted pretty good, so I may try to alter the recipe to "make it work." Basically you combine shredded sweet potato with the mashed beans, add spices, and include an egg to make it all bind together. That should work, right? Wrong. The directions call for making good sized bean and potato balls and flattening them before you stick them under the broiler. After, say...5 minutes you are directed to flip them over. At this point the egg fails you and you are left with bits of bean and sweet potato charring under the broiler and one lone "cake" has remained intact. Sigh. As you can see in the photos, for all the trouble they caused, they dont even turn out pretty.

Martha, why do you do this to me?

Homemade Japanese Pork Cutlet Curry

2008-03-09T21:37:00.005-04:00

A few weekends ago, my friend M and I went to a pretty decent Japanese restaurant whose name I cant recall. It was there, in West Lafayette, this whole time and I had no idea. Though it made me happy to finally find a good asian restaurant in my town, it also made me crave some of the Japanese curry dishes I have had at the Curry House in LA. Specifically, it made me crave pork cutlet, smothered in spicy Japanese curry, sitting atop brilliantly white white rice.

I am still not certain where I found the time (I cant really recall when I made this dish), but I whipped up some Japanese curry, steamed some rice, made my own breadcrumbs, and learned how to properly coat a pork cutlet. Impressive, no?

The result was beautiful. The Japanese curry had its wonderful sheen and the pork cutlet was a golden brown and remained crunchy even after sitting in the curry sauce for a few minutes during the photo shoot. Best of all, it hit the spot!

Japanese Pork Cutlet Curry

2 bricks S&W hot curry
1 c. chicken broth
1 c. veggie broth
X c. water
2 cloves garlic
1/2 white onion
1 egg
1/2 c. flour
1 c. bread crumbs*
1 t. cumin powder
4 pork cutlets**
salt & pepper

Slice the garlic and dice the onion. Saute both until translucent.***

Add the chicken and veggie broth. Once the liquid is hot dissolve the curry cubes (each package has 5 sections of curry cubes) by stirring continuously. Let simmer until the curry thickens.

Add water to get the consistency you prefer.

Combine the cumin and bread crumbs.

Heat 1 T. of oil in a skillet.

Season the pork cutlets with salt and pepper.

Coat the meat with flour then dip it in the egg. Push the cutlet into the bread crumbs on both sides to get the crumbs to stick and add it to the hot skillet. Brown on each side for 3 minutes.

Remove the cutlet from the pan and place on a drying rack until ready to eat. This will keep the coating crispy.

Pile rice on a plate, top with a pork cutlet, pour curry over the top, and serve.

*If you have the Japanese version of breadcrumbs available, panko, use that instead.

**If you are using pork chops, you will want to flatten them to about 1/4 inch with a kitchen mallet.

***You can add other things to the curry at this point. I have used carrots, apples, and sweet potatoes with a good deal of success.

Busy

2008-03-09T20:34:00.011-04:00

I havent been able to post this last week because I was working on my Master's defense presentation and then my mom came into town. I have still been cooking though. I do need to stay sane after all, and I cant do that without eating good food. I ended up making two kinds of scones (not at the same time) and my two labmates, V and M, seemed to enjoy my efforts.

The first was a pecan and pumpkin scone. I was in the mood for savory instead of sweet and the pumpkin flavor seemed very fresh. I ended up mixing the batter for too long so they were a bit smoother than they were intended to be and a bit more cake-y than scone-y, but that was my fault not the recipe's. Besides being tasty they were also gorgeous and would be great for guests or a brunch for friends.

The second recipe was a cheddar, bacon, and green onion scone. The bacon didnt go soggy which was my worry, and the green onion added a nice bite to the creamy cheddar flavor. Unlike the first batch, I didnt over mix the batter and the texture of the cooked scone was perfection.

Pumpkin Pecan Scones
2 c. flour
1/3 c. brown sugar
1/2 t. ginger powder
1/2 t. cinnamon
1/4 t. clove powder
1 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 c. butter cubed
1/2 c pecans chopped
1/3 c. buttermilk
1/2 c. pumpkin puree
1 t. vanilla

Preheat the oven to 400 degrees.

Combine the dry ingredients.

Add the butter and combine until crumbly texture is achieved.

Add the nuts and stir to combine.

Add the pumpkin puree, vanilla, and buttermilk.

Flour a flat surface and form the dough into a 6-8 inch flatten ball. Cut the disk into 6-8 wedges.

Place the wedges on a cooking sheet and bake for about 20 minutes.

For an even more picture perfect look, brush the scones with a light egg wash before putting them in the oven.

Cheddar, Bacon, and Green Onion Scones
3 c. flour
1 T. baking powder
1 t. salt
1 t. black pepper
1 stick butter
1 1/2 c. grated cheese
4 green onions
10 slices bacon
3/4 c. buttermilk
1 large egg

Preheat the oven to 400 degrees.

Combine the dry ingredients and butter.

Add the cheese, green onions and buttermilk.

Add the bacon (broken into chunks) and the egg. Mix until just combined.

Follow the procedure for making scone wedges, brush with egg wash, and bake for 20 minutes.

Tainted?

2008-02-27T17:21:00.006-05:00

A little knowledge goes a long way. I have been increasingly concerned with the types of foods that I am eating. I want them to be free of chemicals, additives (whatever those are), and fillers. In short, when I buy cheese, I actually want it to be cheese. As such, I have started reading food labels.

A couple of weeks ago I noticed some fine print on the front of the sausage I was buying. "BHT and BHA added to preserve flavor" it said. I paused for a few moments, looked briefly at the other sausage choices that were available and added it to my cart. I filed those six little letters away to research at a later time. I figured, I had been eating that sausage brand forever and it probably wasnt a new ingredient, just a new label.

Regardless of the reason that I noticed the BHT and BHA abbreviations on my food, I finally got around to researching them (after purchasing several more sausage type foods all with the similar warnings). BHT stands for butylated hydroxytoluene and BHA stands for butylated hydroxyanisole. Basically they are fat preservatives added so that the sausage I purchased stays fresh longer. The general consensus on the multiple websites I consulted regarding these preserving agents was that they may affect your health. Apparently they arent real sure what it can do to you (one site said that while it cured some kinds of cancer, it promoted others) but I really dont want to stick around and find out.

I do not feel good about having something added to my food to make it last longer on the shelf. I dont want the food I buy to be too old, even if it still tastes good. Most of the time after I grocery shop the food sits in my fridge for a week or more anyways. While I hate when my food goes bad before I get to it (which doesnt happen to me much any more), I certainly dont want it full of preservatives that will pickle me from the inside.

I suppose I am glad that they have the labels on the packages so now I can determine if this preserving agent is in other foods I also eat. As for my sausage, Purdue has a butcher shop that sells pork sausage and my mom got me a meat grinder attachment for my kitchen aid so I am sure to be making my own sausage soon.

I did end up using the sausage in this great looking pasta. The first couple bites tasted funny to me but it was all in my head since the BHT warnings were fresh on my mind. I recommend making this dish with some additive-free sausage; it really was delish. The hot italian sausage, once I got over the fact that it was tainted, and the spicy arugula compliment the earthy bell peppers well.

Bell Pepper, Sausage, and Arugula Orecchiette*

1/2 red bell pepper
1/2 yellow bell pepper
1/2 large red onion
1/2 lb. spicy italian sausage
1/3 c. chopped flatleaf parsley
1 bunch arugula
1/2 lb. orecchiette cooked
1 c. pasta water

Brown the sausage with a bit of olive oil.

Meanwhile slice the bell pepper and onion into strips.

Add the bell pepper to the pan when the meat is half way cooked. When the meat with fully cooked add the onions. Delaying adding the onions allows some of their color to remain once the dish is served.

Saute the veggies in the sausage fat until just tender.

Add the chopped parsley.

Add the cup of pasta water to the sauce. Combine the cooked pasta with the sauce.

Toss loosely chopped arugula with the pasta and serve.

Top with parm for a little salty kick.

*Though the above recipe is my own, it was inspired by a similar one in the Everyday Foods Cookbook I posted about previously.

French Lentils with Spinach and Sausage

2008-02-26T22:04:00.006-05:00

In a recent comment, it was suggested that natural foods may be unaffordable to some families. In the new push to eat less processed foods and more fresh produce, this is a concern. While top ramen are certainly sold 10 for a buck, a similar sized bag of dried beans or lentils can be purchased for the same price and are substantially more filling and offer a wider range of nutrients needed to maintain health.

In the following dish I used frozen chopped spinach which is considerably more cost effective than the fresh counterpart but still offers some vitamin benefits. To make the meal more cost effective I could have used ground beef instead of italian sausage and dried spices instead of the fresh ones I added. The meal was pretty inexpensive for me to eat as is because a cup of dried lentils and 1/2 lb of sausage made three mid-sized meals for me that were perfect accompanied by a piece of fruit.

I have no doubt that being on a restricted budget places certain limits on the food that can be purchased. I also think that culture is just as, or perhaps even more, restricting than price. I have been introduced to various flavors and ingredients because of the life experiences I have had and because my parents cooked a particular way. Those experiences I have had certainly affect what it is I choose to cook or what flavors I favor. I am definitely biased, probably due to my place in academia (among other things), but I do not think you can claim ignorance in this case. I have reached outside of my comfort zone for food. I research new recipes and how certain ingredients are to used. I watch cooking shows for inspiration. I browse the cookbook section for ideas (though I rarely buy any) and I glance through the news or nutrition section to get a general idea of the food happenings. However, I do not think you need to all those things to eat a healthy diet.

Maybe its the elitist in me, but I think people too often hide behind restricted finances so that they dont have to give up the much easier MacDonald's/Cup-o-noodles meal. There has been a movement where economically privileged people, even some congressmen and house representatives, have taken the challenge of feeding their entire family on food stamps just to 1) highlight that the poor DO need more money allocated towards purchasing food and 2) to disprove the myth that the poor have to eat less healthy foods. To present the issue fairly here are two blogs that offer opposing views. DC Hunger Solutions provides accounts of the food consumed and the difficulties of being limited in funds and time. Rebecca Blood takes the challenge a step further by only eating organic foods on the food stamp budget. These are only a few of the myriad blogs devoted to the food stamp challenge and the range of people participating in the effort is impressive.

The blogs all highlight the fact that eating healthy isnt easy. Sorry folks, it isnt easy for anyone. The evil calorie is lurking in every vending machine, waiting at every gas station, ready to leap from every grocery store isle. It isnt easy to find the time to make food from scratch. It isnt easy to try new food items. It isnt easy to be on a budget. Just because it isnt easy does not mean that it cannot be done. Take some time. Make some effort. Invest in yourself.

Michael Pollan at Butler University

2008-02-26T12:24:00.005-05:00

Yesterday evening I was fortunate enough to be able to attend a talk given by Michael Pollan. Butler University seeks out a wide spectrum of speakers and tends to be fairly progressive in the topics they cover. Their invitation to Michael Pollan is pushing the envelope a bit since Indiana is famous for its monocropping and produces massive quantities of two of the four "evils" described in Omnivore's Dilemma, corn and soy.

Being that I read widely in the world of food blogs, I have run into many reviews of Pollan's books and even more discussions of the concepts that are highlighted in his popular texts. It seems that even people who did not read his books have been influenced by the ideas that the media has gathered from his work. I attribute the popularity of the recent revision of the Farm Bill to the ideas regarding food sources and consumption that Pollan espouses in his journalism.

I , however, have not yet read his works. I am a second-hand Pollanite. I get the ideas from other sources, like the plethora of food blogs and I adopt them, or dont, based on how well it fits with my own concept of eating and the importance of food to my life. Because the majority of my understanding of Pollan's work comes from second-hand sources, I was pleased to finally be getting the information straight from the horse's mouth, so to speak. Also, because I hadn't read his books, I was more open-minded about the messages he spoke about and less disappointed that he didnt go into such-and-such topic or that he didnt bring anything new to the table.

As far as his speech went, he didnt say anything that I hadnt heard previously (which means that food bloggers have been appropriately distributing his message) but the language he used was clever, intelligent, and produced clear visual images for me which helped to drive home his food concepts.

He began by talking about this nation's ideology of food, which he calls Nutritionism. The basic idea is that in this country food is nothing more than the sum of its nutritional parts. He commented that no where else in our day do we ever use so much biochemistry as we do when we are trying to decide what we should or should not eat. Because the calculations based on this biochemistry are often over our heads, we must rely on experts, nutritionists, to tell us how we should eat. Pollan calls this group of experts the Priesthood of our food ideology. As most ideologies do, our Nutritionism divides things into a dichotomy of good and evil. There are evil nutrients and good nutrients and these, he reminds us, change according the the information thats available at the time. Previously the evil was protein, now its fat, and the new-comer trend is the fight to rid our diet of processed carbohydrates. The good nutrient used to be fiber, as it was thought to prevent cancer and a plethora of other conditions. Now the magic nutrient is Omega-3 fatty acids.

The fourth premise of Nutritionism is that the whole purpose of eating is to maintain our health. The ideology of Nutritionism began in the late 70's and since then, people have actually been getting less healthy due to the diet they have adopted. One of the primary problems with this ideology is that it is not based on solid science and that the science of nutrition is "where the field of surgery was in the 1640's." There is lots of potential but we dont really want to be the guinea pigs! One example Pollan uses to highlight this point is that of margarine. At one time the experts thought that saturated fats were bad for you (and we still are not certain where they stand on the 'real' scale of good and evil), and so margarine was introduced as a substitute for butter. Unfortunately, margarine happens to contain trans fats which we DO know are worse for you that saturated fats may potentially be.

All of the above is apparently discussed in Omnivore's Dilemma. In response to people becoming discouraged about food, Pollan has authored In Defense of Food and offers solutions on how to eat. He discussed several during the talk including "dont eat anything your great-grandmother wouldnt recognize as food" and "dont eat anything that wont rot eventually," if bacteria dont want it, neither should you. He suggests shopping the periphery of the grocery store if you cannot get your items from farmers markets or local, family-run stores. He also hints at adopting a new food culture, one that places more emphasis on the act of eating rather than the nutrients the food contains. He recommends slowing down when you eat, eating at a table, and sharing food with others.

Pollan warns that eating less processed foods will be more expensive than buying the pre-made and pre-packaged food items and that more time will need to be invested in food preparation. There is no solution to this spent money and time other than we will probably regain both due to good health. In essence, because we are healthy we will spend less on health care and will spend less time ill. Pollan says that this new food movement is currently an elite endeavor; however, I am a graduate student on a very small income and I can still manage to buy fresh produce and locally made products. There is a trade-off to be sure. Some people do not want to trade their up-graded cell phone plan for locally grown broccoli...

I was happy to hear most of what he said. It confirmed that ow I was eating was on the right track. While I am not able to find local products to substitute grocery store brands year round, I am conscious of the foods I do buy and purchase local produce whenever possible. I also tend to read package labels and do not buy items with ingredients that I cannot pronounce. I also try to eat most foods in moderation, almost never go back for seconds, and incorporate a variety of foods into my weekly diet.

I used to complain about the types of produce I could get my hands on here in Lafayette, assuming that things were better for me in California. I still balk at the high price of citrus (80 cents for a lemon), something that just doesnt grow locally, though recently I have come to find a multitude of local gems. There is a wine and cheese shop that sells local dairy products such as milk, butter, yogurt, and cheese. Purdue also has a butcher shop on campus that sells meat from freshly butchered animals though the cuts of meat might not be exact. Several vendors from the seasonal farmers market have an online shop where they make winter goods available and sell locally laid eggs.

I suppose the concept that I am trying to impart is that eating fresh foods that havent been touched by many hands is possible in even the most remote locations. It may take some research and may involve actually talking to local store owners, but the leg work is worthwhile.

Theme Pear Continues

2008-02-20T22:22:00.008-05:00

It seems pears are one of the fruits the purchasers of supermarket produce have decided to stock this winter in Lafayette. Though I cant complain (I would love to see some Meyer Lemons in the bins), I seem to be posting similar types of recipes: pretty little things made out of baked pear slices. They all are easy and quite tasty, which is why I continue to post about them.

This particular recipe I got from the new cookbook I purchased on Saturday. The recipes are quick and each displays the time it takes to prep and the total time it takes to cook. The style of the food is similar to how I cook anyways but the seasonal recipes give me ideas of what I can throw together in no time at all. This dish is listed as a dessert suggestion in the Fall season section. Basically I was hungry and thought it sounded like a great breakfast idea. This recipe is my third great breakfast in a row this week and was simple to assemble (though it took 40 minutes in the oven). I didnt even change anything about the recipe though I may play with it a bit when I make it again. Personally, I think it would be divine with fresh peaches!

Though the real name of the recipe is Pear Custard Pie, I really think it is more of a Baked Pear Custard since it has no crust, so thats what I am calling it!

Baked Pear Custard

1/4 c. melted butter
2 ripe but firm pears
1/3 c. sugar
1/3 c. flour
2 t. vanilla extract
3 large eggs
3/4 c. milk
1/4 t. salt

Preheat the oven to 350. Butter a 9 inch pie pan.

Now really, butter the nine inch pie pan.*

Peel, core, and slice the pears into 1/4 inch thick slices. I cut them down the length of the pear but I think it might be easier and just as pretty to slice them across their width. Arrange the pears in the buttered pie dish.

In a blender, food processor, or by hand combine the rest of the ingredients until they are smooth.

Pour the filling over the pears and bake for 40-45 minutes or until the top is browning.

The original recipe suggests you serve it warm but I think it needs to sit for a few minutes so that it holds its shape a little better. It is a jiggly mess when it first comes out of the oven.

The custard can be sliced but doesnt hold its shape very well so I recommend serving it in a bowl. If you are using this as a dessert, I think a scoop of ice cream and some powdered sugar would make the perfect finishing touches.

The recipe says that it takes 15 minutes to assemble, but I would put it closer to 5 or 10.

*I say this because I failed to read this step and I am currently soaking the pie pan in the sink.

Posh Moments

2008-02-19T09:21:00.007-05:00

There are few times when grad students really get to live it up. Generally, a living it up event involves mass quantities of cheap beer. Thankfully, I am a bit of a food and beverage snob and I refuse to inflict that horrid substance on my body. Instead, I try to find something to celebrate everyday.

This week I have had a pretty good run of breakfasts. Since I have to spend money on food anyways I tend to spend a few more dollars to avoid the top ramen and purchase fresh ingredients. This week I got greek yogurt from the international food market in town, fresh lemons, and raspberries. Though I still cant get over how much I have to pay for citrus in this state, I do love the fact that raspberries are available even in the dead of winter. I also managed to snag the last carton of chives. Being that they were the last available, I am going to overlook the fact that they are probably a tad wilty and enjoy them regardless.

Armed with the fresh ingredients I made two very posh breakfasts. These are the simplest ingredients and for some reason people just dont think to combine them when they are in their own homes. They will, of course, spend over $10 to order them when out at a restaurant (Let me know if you want to send me $10, I will email you my postal address). The greatest thing about these meals is that they are ready in under 5 minutes. They actually take longer to have their photo shoot.
Lemon Camembert Scramble with Chives

2 eggs
1/4 c. heavy cream
1/4 c. camembert
1 lemon worth of zest
2 t. chives
salt & pepper

Heat some olive oil in a pan.

Whisk together eggs, cream, lemon zest, salt, and pepper.

Cube the camembert into small bits and stir into the egg mixture.

Add the eggs to the pan and scramble like a mad person.

When cooked to your liking (I like my eggs a little drier than some do), plate the eggs and top with the chopped chives.

Raspberry Tangerine Yogurt with Cardamom

1 c. greek yogurt
2 t. agave nectar*
1/3 t. cardamom
1 tangerine worth of zest
1/2 c. raspberries

Combine all the ingredients but the raspberries.
Top with raspberries so they dont get bruised in the mixing process.

* I use the agave nectar to add a bit of sweetness to the tart yogurt. You can also add honey, splenda, or sugar.

Brain Food

2008-02-12T22:19:00.005-05:00

In the evenings I can almost always be found on my couch. I am not curled up watching a movie with a nice cup of hot cocoa. I am sitting with my computer on my lap (much like I am doing now), typing up my Master's thesis. There comes a point around 7pm when I realize that I havent eaten, that I am quite hungry, and that nothing is defrosted. Hm, what to do?

One time I made a turkey sausage sandwich with the last precious little bit of gorgonzola and caramelized shallots on toasted ciabatta bread. Granted nearly everything tastes good when you are nearing starvation, but I would guess that this meal tasted good even when full. In truth, I could have polished off two of these but didnt have enough foresight to defrost two sausages instead of just one.

On another occasion, after reading about all the superfoods you should eat on a daily/weekly basis I was inspired by soy beans. I ended up throwing some sliced scallions into some hot oil, adding some mint that I had wilting away in the fridge, and sauteing it all until the flavors combined. Then I tossed in the edamame I had nuked to defrost. I accompanied the soy dish with two toasted ciabatta (same loaf) slices. That 5 minute meal was mighty tasty as well.

For curious readers, my Master's is coming along. I will know the extent of the work cut out for me after I receive comments from my committee sometime next week. Until then (and probably after as well) I will be eating well.

Cream of Quinoa

2008-02-11T21:19:00.000-05:00

My recent wave of exercising has actually got me to start craving foods that are good for me. I have cut back on my in take of sweets, upped by fruit and veggie count, and cut back on the carbs all without dieting. Not to mention the insane amount of fluids that I am drinking!

This trend has taken the form of meals with a foundation of quinoa. I have made a few quick dinners with quinoa that I havent posted recipes for but their photos are above. I am most proud of my cream of quinoa breakfast cereal. I love cream of wheat but quinoa has more fiber and protein than the wheat variety and you can make it up in the same way. Granted, it isnt as fast as the cream of wheat you can make in the microwave.

I dressed my breakfast up with some fresh pear. I think the earthy flavor of the grain goes well with the natural sugars of the fruit (even though I also sprinkled on some brown sugar too).

Cream of Quinoa

1/2 c. quinoa
1 c. skim milk
1 pat butter

cream
brown sugar
fresh fruit

Heat the milk to boiling and reduce flame. Add quinoa and butter. Reduce heat to low careful not to let the milk boil over (as it tends to do). Cover the pot and check every few minutes to stir and test the texture of the quinoa. Fully cooking the grain should take about 10-15 minutes.

Scoop the quinoa into a bowl. Pour a tad of cream on it. Top it with fresh fruit and sprinkle it all with sugar.

Yogurt with Cardamom and Orange Peel

2008-02-05T10:36:00.000-05:00

I get bored easily. Well, thats not entirely true. I get disinterested in flavors easily, especially when I have them multiple times in a row. This is why making (and consuming) left overs is difficult for me. Inevitably the third serving gets left in the fridge only to sprout a plethora of nicely packaged flora.

This is what happens when I purchase 6-packs of yogurt. It isnt the flavor that I get tired of in this case, its the monotone sweetness or the same textural consistency day in and day out. Recently, instead of falling victim to the doldrums of 6-pack (yogurt) life, I buy plain yogurt and add my own daily flavorings.

The FACE greek yogurt brand (2% and fat free) comes in individually sizes cups which is especially nice since I dont have to worry about opening a larger carton and not finishing it before it goes bad. Alternatively, the plain yogurt in various brands is available in larger sizes at any grocery store. Unfortunately, most super markets dont seem to carry the plain flavor in individual servings. In order to get the consistency I like, I typically drain this non-greek type with cheese cloth for several hours. The thicker consistency fools me into thinking its full-fat rather than lite.

So, what do I add? It depends really. Some days I stir in raspberries and pecans. On other days I add dried blueberries and sliced almonds. If I had a piece of fruit thats going a little soft, I dice that up and toss it in the mix. I think I have a pear and cinnamon day coming up soon due to the presence of an unused pear in my fridge. I suppose you could also make your yogurt more exotic by adding saffron and pistachios.

On some days, like today, I add cardamom, nutmeg, candied orange peel, and a touch of orange blossom honey.

Yogurt with Cardamom, Nutmeg, and Candied Orange Peel

1 c. fat-free greek yogurt
1/4 t. cardamom
1/8 t. nutmeg
3 strips candied orange peel, diced fine
1 t. honey

Combine all the ingredients and give it a taste. Adjust the flavors to your liking. Feel free to mix and match to make your own concoctions.

For optimum results mix the yogurt the night before so the orange peel can soften from the moisture of the yogurt and the flavors can meld.

Pear and Hazelnut Frangipane Tart

2008-02-02T22:20:00.000-05:00

When I began this blog I stated that a certain theme would appear frequently in the posts: Appearance and Reality.

This is one such post. I was invited to dinner and K & D's house on Friday for some homemade miso soup and sushi. Admittedly, I was a bit dubious of homemade sushi in a land-locked state like Indiana. It turns out that I had nothing to worry about. Both the soup and sushi were wonderful! K & D had prepared a wide array of items to include in the rolls and we each got to design a few ourselves. I had two particular favorites: 1) a seaweed-less roll filled with eel, cucumber, tempura-ed green onion, and avocado, and 2) a seaweed wrapped smoked salmon and cream cheese roll. I was definitely a fan and there was a general consensus that we should do something similar again soon.

I was charged with bringing dessert. It was a lucky assignment since I had the perfect dish to make using the hazelnuts I had purchased at the end of fall: Pear and Hazelnut Frangipane Tart. This is one of those dishes that looks like a million bucks. It appears as though the baker has superhuman skills in the kitchen when in reality the ingredients do all the work.
Pear and Hazelnut Frangipane Tart

3 firm bosc pears (selected for shape)
1 c. toasted hazelnuts
2 eggs
6 T. butter
1/2 c. sugar
1/4 c flour
1 t. vanilla extract*
1/2 t. almond extract
3 T. apricot preserves
1 tart shell

special items: 11 inch tart pan

Preheat oven to 350.

Bake the tart shell according to directions. Set aside to cool.

In a food processor pulse hazelnuts with 1/4 cup sugar until coarsely ground. Add 1/4 cup flour and pulse until mixture is finely ground.

In an electric mixer beat butter and remaining sugar until light and fluffy. Add one egg at a time, combining well. Add extracts. When egg mixture is smooth, add the ground nuts until just combined. Pour the mixture into the tart shell and spread evenly.

Peel, halve, and core the pears. Slice the pears into 1/4 inch slices and arrange decoratively atop the hazelnut mixture and place in the oven for 30-40 minutes or until pears and frangipane are browned.

When you remove the tart from the oven, coat the pear with melted apricot preserves. Remove the tart from the pan and appear as though you are master in the kitchen!
*This was the first time I used my homemade vanilla extract. I have to say the vanilla flavor is wonderful!

Quick and Easy Taco Salad

2008-02-02T21:50:00.000-05:00

For my birthday my mother gifted me a new camera. Sometime in the last year I had become a food blogger and though the camera I had was wonderful for taking macros within my own apartment, it was a tad bulky to be carting to restaurants. I am not one to tote a tote big enough to fit all the furniture in my livingroom like I see some women do. I just dont have the back strength for it. Needless to say the Nikon Coolpix 5700 was not fitting into my clutch.

All of this is to say that I now also have a Sony Cyber-Shot DSC-S40. I downloaded photos I took on the new camera onto my computer for the first time today (even though I received it in November). I am extremely pleased with the results. I havent fiddled with the camera's settings and it appears I need to set the light mode to indoor lighting since few restaurants (come to think of it, no restaurants) in Lafayette have outdoor seating allowing for natural light. Here are two photos taken of the same meal: one taken with my Nikon and the other taken with my Sony. Keep in mind my Nikon has 11X zoom while the Sony only has 3X. Let me know what you think of the difference.

Specimen 1: Nikon

Specimen 2: Sony

Quick and Easy Taco Salad

1/2 lb ground turkey
1 4oz can crushed tomatoes
1/2 packet of taco seasoning (cheating, I know)
1/4 c. chicken broth
1 c. roasted corn (frozen)
1 can diced green chilies
1/2 lime
1/2 c. cilantro, chopped
1/2 red onion chopped
1 can black beans, drained
1 handful cherry tomatoes
grated cheese
sour cream (lite, if you must)
1 c. chopped butter-leaf lettuce

Brown the ground turkey. When it is cooked halfway through add the seasoning, crushed tomatoes, chicken broth, and black beans.

In a separate pan, heat the corn with the green chilies and add half the cilantro. Squeeze the lime half over the corn and stir to combine.

Put the lettuce into a bowl. Top with the ground turkey mixture, green chili corn salsa, cheese, red onion, cilantro, and cherry tomatoes.

I figure that if you dont have this over rice or wrap it up in a tortilla, you can justify real sour cream. I dont tend to scrimp on my dairy products!

Pistachio Saffron Cakes

2008-01-28T21:34:00.000-05:00

I would have to say that one of the main pet peeves I have with regards to food bloggers is that they provide a picture of a beautiful cake they made without giving the reader a glimpse of the inside. Obviously flavor is essential in a good cake, but I would have to argue that texture follows closely behind. A cake with great chocolate flavor but that is crumbly and dry is still a bust.

I want to see the insides, people! Its not too much to ask. I know that every now and again you cant take a photo of the innards because either the cake is being given to someone or perhaps the cake was devoured before proper pics could be taken. Its like the saying about judging a book by its cover.

The cover may entice you but the writing inside has to hold your interest. With that being said I present you with two photographs and you can tell me which most compels you to make the following cake. Leave me a comment with your opinion...

Photo 1: Outside of cake

Photo 2: Inside of cake

Pistachio Saffron Cakes

3 T warm milk
1/2 t saffron
3 large eggs
1/2 t vanilla extract
2/3 c flour
1/2 c sugar
3/4 t baking powder
1/4 t salt
3/4 c butter
1/4 c pistachios chopped

Preheat oven to 350

Soak the saffron strands in warm milk for about 10 minutes to draw out flavor and color.

Combine all dry ingredients and add cubed butter. Beat.

Add the eggs one at a time and beat to combine. Add vanilla.

Add the milk and saffron then add the pistachios.

Bake for 25-30 minutes or until the tops are golden brown.

Makes 12 mini-cakes.

I suggest using a pastry bag or plastic baggy to neatly deposit the batter into the mini cake pans. I found the batter difficult to navigate into the tiny dishes and the ghetto pastry bag really helped make the process neater.

Meals in a Mug

2008-01-27T20:35:00.000-05:00

Nothing says winter like dinner consumed from a mug. If I was still living at my Dad's that meal would be tomato soup in a mug topped with a melty grilled cheese sandwich on wheat. No, its not super healthy but it warms ya right up.

This season (so far) I have made two mug meals. The first was a "fajita" bean soup that my Mom had given me for Christmas. Sorry, I cant tell you the brand name as I have since tossed the package, but the spicy seasonings made me feel pretty toasty (it has been -18 here in the past week) and the beans helped to make the meal stick.

In an attempt to make all my hard work of exercising (5 days a week) visible to others, I made a healthier soup from scratch. I dont count it as diet food if it tastes as good as something I would happen to make when not trying for physical modification. I had been reading a lot about kale lately and had never tried it before so I figured I would throw some in the soup. The kale ended up having a nice consistency and brought great flavor to the soup. I thought it might be bitter but instead it had a sweet and somewhat creamy taste. I will definitely purchase kale again. I had a couple heads of broccoli that were nearing the point of no return and I chopped off the florets and tossed those into the pot also. Nearly all the recipes for soup bases that I had researched called for celery and carrots to begin with. Now, I dont care for cooked carrots, but I was a good girl and bought a bag of those precleaned ones and managed to cut them up even smaller. Now on to the recipe I created.

Kale and Italian Sausage Soup

1 bunch kale
2 heads of broccoli
3 cloves of garlic
1 white onion
8 inner celery stocks
3/4 c. carrots
2 sweet italian sausages
1 c. small pastas
32 oz veggie broth
4 c. water
8 cubes of frozen basil
salt & pepper

Heat olive oil in large stock pot. Saute minced garlic and chopped onion. Add the sausages after removing the casing.

Dice the celery and carrots and add to the pot.

Add broth and water as soon as meat has sufficiently browned. Bring to a boil.

Wash and dry kale. Cut it into narrow strips and discard large stems.

Cut the florets off of the broccoli.

Add the kale and the broccoli to the pot.

When the vegetables are aldente add the pasta and frozen basil and reduce the heat to a steady simmer.

Serve when pasta is fully cooked.

You should salt and pepper the dish as you go. There isnt a tremendous amount of fat (just that from 2 sausages and a tablespoon or so of olive oil) to flavor the dish. By adding salt you enhance the flavor of the kale. I am sure this is a no brainer for most of you, but I typically do not add salt to any of my home cooked dishes so when I find a dish that needs the salt, I always find it a bit surprising.

And I'm Back!

2008-01-21T22:22:00.000-05:00

The last of my posts was well before Thanksgiving. Since then I have been inundated with end of semester papers, middle of break proposals (not the marriage kind), and beginning of semester project startups. Just because I am writing now doesnt mean that I am not still busy. It simply means that I need a little bit of time away from all that; time to do something unrelated to graduate school.

Although I have not been good about posting, I still have been eating some pretty wonderful food. Sometime after Thanksgiving I had a mini affair with beets. I made a wonderful beet risotto and a marginal beet and gorgonzola ravioli. The filling was tasty, but the execution of the ravioli needs some work. The beet risotto recipe is courtesy of Coconut & Lime.

The beet excursion was part of an attempt to eat healthier in between the holidays so that I didnt gain the traditional pounds. The health kick spurred another good dish that I probably wont make again. I shouldnt say that. I attempted to use spaghetti squash as a substitute for the real thing. The dish was flavorful but crunchy so it didnt end up having the same feel as pasta. I suggest making it as a side dish with grilled chicken rather than as a main course.

Spaghetti Squash with Arugula and Lemon

1 spaghetti squash - roasted
1 large bunch arugula
1 lemon worth zest
1/4 t red pepper flakes
2 cloves garlic
1 shallot
1 T olive oil
1 pat of goat cheese*

Using a fork pull the strands of squash away from the rides and deposit the strands into a bowl. Be sure the squash has cooled sufficiently because the insides can be deceptively hot.

In a skillet, heat olive oil and saute the garlic and shallots until transparent. Add the hot pepper flakes and chopped arugula. Zest the lemon directly into the pan and toss to coat the arugula.

Add the squash into the skillet briefly to warm it.

Pile all that good stuff on to a plate and top with a pat of goat cheese.

*Yes, this is a similar pat of goat cheese that is on the beet risotto. Apparently when I am making something healthy to eat I feel the need to top it with dairy. It is Chevre Lite just in case you are wondering...

Its Officially Winter

2007-11-13T22:05:00.000-05:00

There are certain ways I can tell that Winter has arrived, besides the obvious colder weather and grey skies. I tend to have more of a few things in Winter, specifically, split ends, laundry, and mugs. I get more split ends due to using my hair dryer day in and day out instead of my normal drip dry technique. I have more laundry, mainly because I tend to wear socks everyday when its cold, but also because I layer up. I end up having 100% more socks and twice and many shirts in the hamper (or spread over the floor).

Of particular interest to this post, being that its a food blog and all, is the marked increase in the number of mugs that I have to wash on a semi-daily basis. In addition to my usual cup or twp of coffee in the mornings, I treat myself to several hot cups of tea when I get home from campus. If I have been especially good I get to have hot cocoa. In the summer months, granted I am normally in a foreign country, I usually dont drink anything from a mug at all. Why risk heating up the apartment?

These days, when the days get shorter, I can use a total of 3 mugs a day and have a grand total of 9 mugs in my sink (should I happen to not wash dishes for a few days). When you have the potential for having that many mugs laying around it is especially important to have a favorite one or two. I have four favorite mugs though they all have the same design. I love them because they are anthropological and I am a nerd that way. It has the various words for coffee used all over the world. I also like the fact that the inner portion is the same color as how I take my coffee - with cream. The mug also happens to be the perfect size. I am notorious for not finishing a cup because I only drink it when its the optimal temperature. There always seems to be a half-filled mugs sitting by my laptop when I am not using one of my favorites.

Share your favorite mugs with me! Send me a picture and I will post them in an upcoming entry.

Gorgonzola and Pear Quiche

2007-11-06T22:09:00.000-05:00

My relationship with dairy is such that should I ever become lactose intolerant I would seriously question the point of living, seriously.

Just as the weather had spurred me to make custardy tapioca, the weather had also been my inspiration behind my gorgonzola purchase. Somehow the pungent cheese makes me think of being warm inside on a cold winter day which is quite odd considering I grew up in Los Angeles where it rarely gets below 65, but then, I guess its all relative.

Well on my way to a paved road to hell, I had bought some pears in an attempt to be healthier. Lucky for me they werent already moldy, but they had gotten too soft for me to enjoy eating raw. I figured that I had always heard good things about blue cheese and pear combinations and decided to have a go at it myself.

Gorgonzola and Pear Quiche

2 medium pears
1 shallot
hunk of gorgonzola
3 eggs
1/4 cup cream
frozen pie crust
salt
pepper
9 inch pie tin

Preheat the oven to 350.
Defrost the pie crust and roll into the pie tin (you could frou it up by making it from scratch if you really wanted).
Peel and halve the pears, removing the core.
Slice the pears almost all the way through. Arrange the pears neatly in the pie crust.
Chop or crumble the gorgonzola into the spaces around the pears.
Sprinkle the diced shallot over the pie and season with salt and pepper.
Whisk together eggs and cream. Pour the eggs into the pie.
Bake for 25 minutes or until the eggs solidify.
Allow the pie to cool. Serve and swoon!
(I think the eggs are so yellow because I bought them at the farmers market this last week instead of the grocery store - very yellow yolks)

This is not only the prettiest food item I have ever made, but it may also be the best tasting flavor combination that I have made in a while. I happen to like all the food I cook myself, but there was something special about this. Maybe it was the fact that I dont often splurge on fancy cheese. Maybe everything was just going right on that particular morning, who knows, but it was such a regal taste. I had leftovers for breakfast several mornings, and though it wasnt as pretty as the first day (the pears continued to get brown), it still tasted very good.

My aunts and my mom and I are getting together the Saturday after Thanksgiving for an all day event of christmas cookie and candy baking. I have heard that we will be doing breakfast together; maybe I should suggest this?!

Thrice Thwarted by Tapioca

2007-11-04T19:55:00.000-05:00

Its been getting cooler here in the mid-west and that has put me in the mood for custardy foods. I was in the baking section of the grocery store the other day picking up vanilla beans for Jaden's Vanilla Bean Giveaway and spotted the tapioca from across the isle. I opted for the large pearls since I always feel like I never get enough of the squishy bits in my tapioca.

I got home. I was *so* excited; I was going to have tapioca for dessert. WRONG! The damned things had to soak in water over night. Who was it that talked me into getting the freaking large pearls?!? (Initial thwart) Ok, so I had to use patience... I checked those damned pearls every hour on the hour just in case they were ready at any point before bed.

The next morning, I did the whole bit: warmed the cream, separated the eggs, beat in the sugar, scraped out the vanilla bean caviar (added the leftover bean to some vodka for homemade vanilla extract), and whipped up the egg whites til they were stiff - by hand. I was following the directions to a 'T' and everything was going beautifully. I folded in the egg whites to the "hot tapioca mixture." Needless to say my tapioca is a little curdled. :( My mom informed me that I was supposed to wait until the mixture cooled to fold in the egg whites so I guess the directions were wrong. (Twice thwarted)

Thankfully it is still mostly pretty and, more importantly, tastes heavenly. Since I am eating it all myself and not feeding it to company, I can look beyond its mottled appearance. The pearls were perfect balls of tapioca and were completely soaked and cooked through and their texture was wonderful. I was generally content (at least with my tapioca).

Its day two of the tapioca and I am kind of confused. The perfect tapioca pearls from yesterday had developed hard centers overnight! They arent crunchy as they had originally started out, but they are decidedly less gelatinous. (Thrice thwarted) I am not certain what is going on with it. It still tastes good so I am continuing to eat it, but now it definitely needs to be chewed which is just weird. I guess big balls just arent worth the trouble. hardee-har-har? oookmaybenot

Also, just in case you were wondering, you shouldnt freeze tapioca. I stuck a tester size in the freezer thinking that it might just happen to be the best thing ever. It was gummy and doesnt rank high on my list of frozen delights. (Thwarted for a fourth time?)

Coconut Dofu

2007-10-25T20:41:00.000-04:00

Yes, I am on a coconut kick.

I made Dofu a while ago but had some problems with the color of the jello-like substance. The bottom layer was clear while the top layer was white. The whole thing is supposed to be white without any kind of gradient. Apparently the cream I had mixed in didnt adhere to the gelatin.

This time I had half a can of coconut milk in my fridge and decided that a coconut and almond flavored dessert was just what I needed! The coconut milk worked much better than the cream. The white color was consistent throughout my dessert and went perfectly with the tropical fruit that I topped the Dofu with.

This dish is sweet without being over powering and the fruit makes it a little healthy even. I find it a nice change to heavier dessert options.

I'm a Convert!

2007-10-25T20:20:00.000-04:00

Its true. I was skeptical at first, but then I found it for cheap and now I am in heaven! I am speaking of coconut water of course. :)

I went to La Fiesta, a market that carries traditional products from Latin America and ended up purchasing several different versions of coconut water. The two in the cans had added sweeteners which tacked on about 50 additional calories to the product, but in exchange they also had chunks of coconut. As my mom knows I love to play with my food so the fact that I could play with the coconut bits made my day! I also found a cheaper version of Zico and it didnt have the weird floral flavor either.

I have to warn people reading this: coconut water does not taste like coconut milk. Coconut water is not creamy and has a slightly perfume-y taste. You are supposed to drink it chilled and it actually tastes better cold than it does warm.

I have been drinking the coconut water after my workouts and I feel like it actually does rehydrate me better than plain water. Whether it actually does or not I suppose is beside the fact if I feel like it works. The natural sugars in it gets rid of the shakes I get sometimes experience after my work outs.

Of the four versions I have tried (one isnt pictured), I liked the flavor of El Mexicano the best but will probably go with the cheaper version of Zico (I forget the name) as it doesnt have any added sugars and consequently has less calories.

Butter Sauce is Too Oily for Me

2007-10-25T19:52:00.000-04:00

Inspired by several postings on tastespotting, I used the frozen sweet potato gnocchi that I had made several weeks ago and whipped up some browned butter sauce. While the sauce was very gourmet and full of frou ingredients. I think I did everything correctly in making the sauce, but it ended up being too oily for me and I would have rather just put all the same ingredients in a quick cream sauce. I guess its just a matter of personal taste. You can let me know if there is something I should have done...

Browned Butter Sauce
10 fresh, small sage leaves
1/4 cup crushed walnuts
1/2 lemon of zest
2 T. cream
4 T. butter
2 hand fulls of fresh spinach

Add the butter to a warm pan and let brown without stirring. Once browned reduce the heat (so the cream doesnt curdle) and add the sage, walnuts, and zest. Once the heat had reduced a bit add the cream. Quickly add the spinach and stir into the sauce. Top with pasta of your choice and some fresh parm.

It tasted pretty good but left an oily feeling in my mouth that really just made me feel like I needed a shower. Maybe reduce the butter? There wasnt a whole lot of sauce remaining the dish when I was through. ::shrug::

Variations on a Gnocchi

2007-10-17T20:01:00.000-04:00

The problem with frozen meals is that they are rarely the right size for me. The frozen meals I am specifically refering to are those that come in a bag, not the budget gourmet type meals in the subdivided plates. Those kind dont set box in my freezer. Most of the ones I have are from Trader Joes and consist of bell pepper farfalle, chimichurri rice, thai carrots, or the subject of this post - Gnocchi alla Sorrentina. I do apologize for the blurry shot, but all the others were worse (yes, its possible!).

So, instead of finishing the entire package of food as I have in the past, I am making a conscious effort to make it into two meals. This is somewhat difficult for me since I get bored with food easily and dont like to eat the same thing twice in a row. I have managed to find a way around my little problem, at least with the TJs Gnocchi.

First, I defrost and cook the gnocchi via package directions and eat about half of whats in the pan. Then, as any grad student is want to do, I leave it in the pan until dinner time at which point I magically revive the sad little gnocchis with some Tomato and Roasted Bell Pepper soup. The pasta sauce for the gnocchis adds a little pizazz to the soup and makes for a wonderfully delicious and easy dinner meal.

Egg Salad with Water Chestnuts

2007-10-16T22:20:00.000-04:00

Egg salad is one of those dishes that seems like it would be quick to whip up. Perhaps it isnt so bad if you already have the eggs boiled or if you have one of those fancy egg slicers that I happen to be lacking. But, it takes a significant chunk of time and a good deal of effort! Still, I persisted and made my slicer-free egg salad.

My recipe has all the normal ingredients...mayo, mustard, pickles, you know the rest. I then scanned my fridge for something that I had to use up soon and happened upon some left over water chestnuts from when I made (surprise, surprise) Thai Basil Chicken. I figured they wouldnt alter the flavor much but would add a nice crunch to the typically mushy salad. The texture difference ended up rocking my world so I am sharing it with you all, my 2 readers (hi, mom!).

Egg Salad with Water Chestnuts

6 eggs
3 gherkins diced
1 T. of gherkin juice
3 green onions thinly sliced
1 glove garlic diced
1/2 can of water chestnuts diced
2 t. sage diced
1 1/2 T. dijon mustard
1/4 light mayo
salt
pepper

Boil and slice the eggs.
Add the gherkins, onions, water chestnuts, sage, pepper, mustard, and mayo.
On a cutting board use the side of a knife to grind the salt and garlic together. This releases the oil in the garlic and makes the pieces of garlic softer. Add the garlic to the egg mixture.
Stir ingredients together and add more mayo to get the consistency you prefer.

I topped a bowl of baby spinach with my egg salad. It was a fantastic dinner and I am looking forward to leftovers tomorrow!

Three Cheers for Frozen Puff Pastry!

2007-10-15T19:34:00.000-04:00

Whomever invented frozen puff pastry should be given 1) a big kiss and 2) a portion of the proceeds from each sale. Really though, they have made the act of creating a delectable appetizer as easy as snapping your fingers...well, just about!

Sadly, this appetizer doesnt photograph as well as I had hoped because the caramelized onions end up resembling worms after a brief rain. Sigh...alas, it is delicious.

Goat Cheese and Caramelized Onion Tart

4 oz goat cheese
1/4 c. cream
1/4 c. fresh thyme
2 onions
1 T. butter
1/4 c. white wine
2 puff pastry sheets
salt and pepper

Start defrosting the puff pastry and preheat the oven to the temp mentioned on the box.
Combine the cheese and the cream to make a spreadable texture.
Slice the onions thinly and brown in a pan with melted butter.
Once the onions are transparent and slightly yellow add the wine to deglaze the pan.
Lay the pastry sheets flat and spread the cheese evenly leaving a clear boarder.
Once the onions are caramelized turn off the heat and toss with the thyme.
Top the cheese lined portion of the puff pastry with the onions.
Stick the whole thing in the oven for the time mentioned on the box.
Be sure that the middle of the pastry sheets are fully cooked before you remove the tarts from the oven. Its not so fun to have droopy pastry bits!

I simply served the tarts cut into thin strips instead of leaving them whole. People are really intimidated by or too lazy to cut up someone else's dish.

Shortbread Cookies with Lavender and Rosemary

2007-10-14T17:43:00.000-04:00

If you have read more than one of my prior posts, you should be well aware that I am big on the whole notion of appearances versus reality. For example, my car, though certainly not cheap looks at least 10K more pricey than it really is. Recipes provide a decidedly cheaper and more frequent avenue to explore my love for the seemingly rich and extravagant.

Today, I made a distinctly snooty cookie simply by adding lavender and rosemary. I also took half the cookie dough and froze it so I could whip some up should I have a reason to play Betty Crocker at the last minute.

These cookies turned out flavorful without being overpowering, as I feared they might be. Granted, the amount of butter in and of itself makes them tasty but the texture is delicate and as you can see the presentation is breathtaking (if I dont say so myself).

Shortbread Cookies with Lavender and Rosemary
Recipe courtesy of The Pastry Project

3 sticks unsalted butter
2/3 cup sugar
1 T. chopped fresh rosemary
1 T cooking lavender
2 3/4 cups flour
1/4 t. salt

Beat the butter and sugar together until fluffy.
Add flour, salt, and herbs.
Chill the dough for an hour.
In a perfect world*, roll out the dough to a 1/4 of a inch.
Cut out the cookies and place on a greased cookie sheet.
Bake the cookies at 375 for 8-10 minutes.
They should be ever so slightly browned.
Voila! Fancy-schmancy!!

*In my case the dough was extremely soft and hard to roll out. I froze the dough but the dough then cracked and once it was workable it was too soft again. I finally broke out my silpat and rolled the dough out, used a cookie cutter to make the shapes, and then flipped the entire thing over in an attempt to pry the cookies of the mat. For all the trouble, they are worth it. Truly!

ZICO

2007-10-05T17:36:00.000-04:00

Green coconut water anyone? I dont mind if I do, thank you!

I ran into this interesting product at the local health food store and since I had been on a coconut milk kick I figured coconut water had to be just as good. Interestingly, coconut water is significantly less fattening and bad for you. The flavor is entirely different and you dont get that same creaminess, but it is quite refreshing and apparently full of electrolytes.

There are a couple of flavors of the ZICO product. I tried the orange and passion fruit variety. The added flavors are so extremely subtle that you might miss them altogether if it didnt mention them on the box. They who have created or, perhaps more apt, those who have marketed the product compare the beverage to a more healthy sports drink. To me it tasted like a fruity tea and while I probably wouldnt seek out ZICO in the near future, I wouldnt hesitate to pick it up instead of, say, gatorade.

Homemade Gnocchi and Sauce in 30 Minutes or Less

2007-10-01T17:17:00.000-04:00

Really, its true. It can be done. You can make gnocchi from scratch along with pasta sauce in under 30 minutes. I did it, but I doubt Rachel Ray could.

Where everyone I seems to go wrong is that they dont microwave the potatoes. This is a step that takes about 7 minutes or so a potato and cuts down on prep time and dirty dishes. Boiling or steaming the potato doesnt impart any special flavor, so you should just skip that step and nuke them instead. Brilliant, I know!

Sweet Potato Gnocchi with Roasted Garlic Cream Sauce

2 sweet potatoes
1 egg yolk
salt
pepper
1/3 t. nutmeg
flour

3/4 c. cream
1/4 white wine
3 roasted garlic cloves
handful of roasted tomatoes
spinach
salt
pepper

Nuke the potatoes. The ones the grocery store sells individually wrapped are perfect for this meal. Generally the potatoes take about 7 minutes but if you are microwaving a few at once you may need to increase the time.

Scoop the innards of the potato out and mash it with the back of a fork. You do NOT need a potato ricer to make gnocchi. Add the egg yolk, salt, pepper, and nutmeg. Mush to combine.

Start by adding a cup of flour. Once that is combined slowly add more until the dough forms a ball and pulls away from the sides of the bowl. Some people use electric mixers with success but I dont have one so I do this all by hand. I think I ended up adding a total of 1 and 3/4 cup of flour to my potatoes. The amount of flour varies based upon how moistness of your potatoes.

Start heating your water to boil.

On a floured cutting board, separate the dough into several workable balls. With your hands, roll each of the balls out into a dough dowel. Cut the tubular dough into little pillows less than 1 inch in size. Initially the 1 inch size will seem exceedingly tiny, but once you try and bite the little suckers you will find they are the perfect size.

Heat a skillet to make your sauce in.

Once you get through cutting up the first tube of dough throw the gnocchi in the pot of boiling water. Wait about 3-5 minutes until they float to the top of the water. Once they float you will need to remove them with a slotted spoon. Repeat the rolling, cutting, and boiling stage until all your gnocchi are cooked.

During the boiling of the gnocchi, add butter to the sauce skillet and brown it. Once browned, add the wine and a few minutes later, once its reduced, add the cream. Stir in the roasted garlic. *Dont forget to scoop out the gnocchi.*

Line your plate or bowl with fresh spinach (it will wilt with the heat of the gnocchi and sauce).

Place a fair number of gnocchi on the spinach. Remember, they are more filling than they first appear.

Douse the gnocchi with a liberal amount of sauce and top the entire dish with roasted tomatoes.

The particular bit I like about this dish is that all the fall colors make the food seem special. Even though I made this meal for myself in yet another attempt to destress, it turned out to be presentation quality. It looks and tastes like a million bucks but only took a few minutes to throw together...appearances and reality at work yet again!

BTW, after I took the pretty little photo for y'all, I combined all the ingredients and took a picture of it the way I would typically eat it. Apparently I am not fancy enough for my own food!

Szechwan Peppercorns

2007-09-27T20:31:00.000-04:00

Until recently Szechuan Peppercorns were boycotted from the US due to the fact that they carried some weird little bug that we didnt want in our own agricultural products. New technology has been created to deal with all sorts of unwanted critters, allowing previously barred foods safely into the United States. Both Indian mangoes and Szechuan Peppercorns are treated with this new method and, hence, are now landing on US soil.

I received Szechuan Peppercorns from my Mother who shipped them to me from William Sonoma (they arent available via the web last I checked). I am starting to develop an idea of what to do with them after reading about 10 websites. Basically they are an important flavor in Szechuan cooking, duh.

Although they are called peppercorns, they are actually more related to a berry. The outer casing is the aromatic portion and is maroon in color. Unfortunately toasting them, which all the websites claim you have to do to release their aroma (mine were plenty odorous before the toasting, but alas, I am a direction follower), darkens them and dulls their brilliance. After toasting them it is suggested that you also grind them up. I have tasted it both before and after the toast and before and after being ground up; I cant seem to taste a big difference but that may be due to the fact that this spice is just SO pungent.

After tasting it directly, my tongue went numb. The only other time I have experienced something like that feeling is when my Mom had me chew a clove to numb my toothache. Just in case you are wondering, the feeling does return, but I am wondering if it still has this effect when cooked...hmmm.

The websites seem to agree that the peppery-citrusy flavor is best paired with garlic, ginger, and onion. These spices tend to be the cornerstone for a good deal of Asian cooking, so it doesnt take a big leap of faith to follow their suggestions. While the spice websites use the Szechuan Peppercorns on chicken and duck, the several food blogs that have used the spice have made mainly seafood dishes. Shrimp is the big winner in this category and they look gorgeous and wonderfully delicious. Jaden has a breathtaking rendition that can be found here.

While this uniquely flavored spice is traditionally associated with Asian cuisine, I would love to hear suggestions on how to use this spice outside of its typical menu. I cant help but think that someone ought to try a Szechuan Peppercorn ice cream. Have you used this spice before? Is there something you think it would go beautifully with? Drop me a line.

End of Summer Berries!

2007-09-25T18:34:00.000-04:00

In the spirit of everyone else's blogs, I too will comment on the end of summer produce...especially apt since it is now fall. :( I will greatly miss my cherry tomatoes from the farmers market and my massive bunches of fresh basil. I will also miss the cheap berries. I know I will still be able to get all of these items, its just that I will have to surrender more of my grad student budget to the produce section of the local grocery store. ::shudder::

Here is just a little idea of how I treated myself this morning. Granted, I was still working, hence the article as backdrop, but I decided I deserved some berries and cream. As I write this, I am eating pasta with cream sauce and I wonder how it is that I am not big as a house! I digress. These berries were probably the best looking ones that I had all summer. They were large, plump, and sweet without being over-ripe. Most of my summer berries end up too mushy for a good photoshoot. Anyways, the heavy cream was just the dressing they needed.

To Roast or Not to Roast?

2007-09-24T21:51:00.000-04:00

The following recipes and pictures are for the same pasta dish; the difference is in the technique. To roast or not to roast that is the question.

Grape Tomato Pasta with Goat Cheese, Basil, and Garlic

1 pint Grape Tomatoes
Garlic cloves
1/3 Basil
Olive Oil
Fennel Seeds
Salt
Pepper
*Ok, so i threw some broccoli in there too once...

The Roasted Version:
Obviously roasting brings out a smoky favor in the tomatoes and caramelizes the sugars. Roasting also cuts the acidity and sharpness of garlic, making the flavor more mellow.

The Sauted Version:
On the other hand, if you were to saute the tomatoes the sugars in the tomatoes are heightened without sacrificing the fresh flavor, plus you still get that burst of juice when the tomato pops in your mouth. The pasta ends up tasting more like salsa I think.

My Tamarind Marinated Pork Chop

2007-09-18T21:22:00.000-04:00

A while ago I asked you all what to do with a jar of tamarind chutney that I happened to find in my cabinet. I am still not certain where it came from but I am happy that it was there. Due in large part to my laziness, I decided to use the tamarind chutney to marinade a couple of pork chops. for accompaniment I purchased some flat bread and made cilantro jalapeno hummus based on a recipe from 28 Cooks.

There is no recipe here to share. I simply added about 4 tablespoons of the tamarind chutney to a baggy and zipped it up overnight with the pork chops. The next day I sauted them for 4 minutes a side (perfectly, I must say). The tamarind must have had some sugar in it because the sauce turned dark on the meat and I thought I had burnt it, but it didnt taste burned at all and the meat really was a perfect texture.

For the first dinner I ate the pork chop proper with the hummus and pita on the side. The next day for lunch I heated up the pork, sliced it, coated a pita with hummus, and added the meat. I think I like the wrap version better. Not sure why.

Asian Pear Salad

2007-09-16T19:13:00.000-04:00

I found this little number on Epicurious when I was trying to determine what I should do with my many asian pears. Typically I just eat then but I apparently misjudged the amount of fruit I bought and was stuck with too much. I was in the mood for something crisp and light. Due to the fact that I have also purchased cream, cream cheese, and goat cheese to cook with this week, I really was in the need of making a lunch salad that was easy on the thighs. This was/is perfect!

Asian Pear Salad
2 crisp asian pears
3 stalks celery
1 serrano pepper
1/4 c. cilantro
3 green onions
1 lemon worth of juice
2 T. rice vinegar
salt

To get this salad looking as beautiful as they have it pictured on epicurious you need to cut both the pears and the celery into match sticks. It actually didnt end up taking as long as I thought it would and it really makes the salad interesting to look at.
Cut the pepper in half, remove the seeds, and slice it as thinly as possible.
Slice the green onions at a diagonal.
Chop the cilantro. Combine all the ingredients and salt to taste.

I have had my salad in the fridge for a day and the pears do not look discolored so this can be added to your list of dishes that last multiple days without getting funky.

Due to the unique presentation of the salad and the "exotic" flavor combination of the crisp pear, spicy chili, and refreshing cilantro, this is something that will get praises at your next potluck.

A Two Course Meal - Bison Bones and Inka Imperialism

2007-09-16T18:46:00.000-04:00

Although I was ultra-busy this week, I still managed to eat well (so I am not certain why it is that I am getting sick). The highlight of the week was most likely the Thai Basil Chicken with Coconut Rice and the Dofu topped with Tropical Fruit.

I am still obsessed with the coconut rice and will probably continue to be until I am big as a house. :) I also love the fact that I can make something that is so full of flavor and that literally takes 15 minutes total.

Thai Basil Chicken with Coconut Rice
(Yes, strangely this seems very similar to the Thai Mint Pork...its all in the technique.)

1/2 lb ground chicken
2 T. fish sauce
2 T. rice vinegar
2 T. brown sugar
3 green onions - sliced
2 gloves of garlic
1/3 c. of basil leaves
bamboo shoots
chili pepper oil to taste

1 c. rice
1 c. coconut milk
1/2 c. water

Add the rice, coconut milk, and water to the rice cooker and turn it to cook.

Quickly saute the green onions and garlic in about 1 T of oil.
Add the brown sugar, fish sauce, and rice vinegar, and chili. Stir to combine.
Add the chicken. When mostly cooked through add the bamboo shoots.
Turn off the heat and stir in the basil.
Serve the chicken and sauce over the coconut rice.

The Dofu is really just from a package that I found at the local asian store. Dpfu is the almond flavored gelatin desert you get at some Chinese restaurants. Typically it is topped with cheap fruit cocktail. I decided to up the anti and put the tropical fruit cocktail on instead. It wasnt as sweet because the fruit wasnt sitting in heavy syrup, but passion fruit juice. It also turned out a lot prettier than some tired grapes and peach bits.

I wont insult you with including instructions here since you should follow whatever your box says, just remember to try topping it with something refreshing and beautiful. I am sure you could make your own fruit topping that would work even better.

Plum Galettes

2007-09-12T19:26:00.000-04:00

"Seize the day!" I thought to myself as I strolled down the short block that is my farmers market. Instead of my typical 2 pints of grape tomatoes, 4 asian pears, 1 carton of rasberries, and 1 gigantic bunch of basil, I also opted for some plums. They looked really ripe, but not yet squishy, and they were calling out for me to wrap them in pastry dough. Luckily, I know how to make pastry dough! While I had never actually cooked a plum before, like ever, I was up for the challenge, especially if it meant I got to take a break from writing my NSF grant.

Anyways, six plums later I was wrist-deep in purple juice. I followed a single pie crust recipe and shaped them by hand (because I dont have a rolling pin) into 4 little rounds and placed them on my silicon mat. I then coated what would be the fruit bottom of the galette with a thin layer of sugar and flour. "They" tell me that it is supposed to keep the bottom from getting goopey and, indeed, my bottom wasnt goopey so it must work!

Instead of doing something interesting to the pie crust I decided to add a little tangerine zest to the plum slices. I arranged the slices in as much of a pinwheel as I could manage and folded the pie crust over the edges of the plums in a somewhat "rustic" fashion.

I popped them in the oven topped with foil at 375 for 35 minutes. At that point I removed the foil and allowed the full heat of the oven to hit the galettes for another 5.

When they came out they really were prettier than the pictures let on. I even had one for dinner in a pseudo hat-tip to Bill Cosby who thought that chocolate cake made good breakfast since it included eggs and milk. I have to say that adding tangerine zest to the plums was freaking genius! Maybe they will give me an NSF award for that...

My Wish List

2007-09-11T18:46:00.000-04:00

In every persons life there comes a time when they say to themselves, and often others, "I want that!" This is my wish list of things I need/want/adore for my kitchen. Granted, if I actually got all these things I wouldn't have anywhere to put them, but why don't you let me worry about that when I get there. These are, of course, in no particular order (except for the Kitchen Aide Standing Mixer which really is #1):

1) Kitchen Aide Standing Mixer

2) Meat Thermometer

3) The Quiche Pan

4) Lemon Zest Cookbook by Lori Longbotham

5) Cooking for Mr. Latte by Amanda Hesser and Izak

6) The Glass Pie Dish

7) Weber Baby Q (ahem, with stand)

8) Basting Brush

9) An Apron (though preferably not pink though just as cute)

10) Wine Glasses (so I can be a real adult)

11) A Purse-Worthy Camera

12) An Ice Cream Maker

13) A Coffee Maker (Sorry Mom, my hello Kitty one is getting sad)

14) Serving Trays

15) A Mandoline

16) Chihuahua Taco Holders (Just seeing if you were still with me!)

17) Cast Iron Dutch Oven

18) A Double Boiler

19) Salt and Pepper Mill

20) A Knife Set (Just for the fun in it!)

Whats on your list of must-haves and really-wants?

I Have An Enormous Green Thumb

2007-09-09T18:33:00.000-04:00

I am joking about my green thumb. An archaeologist by trade, I really do prefer dead things. That said, I purchased a palm tree for my apartment for two reasons: 1- Every girl from Cali should have a reminder of home and 2- my apartment really needed a change from its burnt orange color scheme. That was back in the beginning of August and my dad still calls me to see if I have killed it yet!

Well, not only is my palm tree doing quite well thank you! but the basil that I stuck in a vase about a week and a half ago has started to sprout roots like it was supposed to. I read about how to keep basil fresh on several blogs, Mental Masala being just one (sorry I dont remember who you other worthy mentions are). I figured I would give it a shot. Worst case scenario I have a bag-topped vase of basil on my counter for a week; no biggie.

Fortunately for both me and my basil, one of the stalks of basil in my little $2 Target bud vase has sprouted roots. HE WANTS TO LIVE!!!

Now, if someone has a more attractive way of keeping the leaves warm other than the plastic baggie, please wont you just drop me a line. :)

Fresh Herbs and Site Survey

2007-09-09T13:04:00.000-04:00

I am missing Mexico. Lafayette, as much as I have grown to like this place, smells like wet potato chips much of the time. Working in Mexico was different. Basically, the site was gorgeous. It was absolutely breathtaking and I was so lucky to have the opportunity to work there among the ruins.

One of the wonderful things about the site itself, besides all the architecture, was the array of wild herbs. The platform area in front of the old Spanish church, one of the oldest in all the Americas, was covered in mustard. At the time that I was there, the plants were in full bloom and the yellow flowers made the site picture perfect.

The second day I was helping to map the site, I realized that I was getting extremely hungry and I couldnt put my finger on what was causing it. By the end of the work day, a very long six hours of salivating, I finally asked L what that great smell was. I had apparently failed to notice that most of the site was covered in wild sage and mint. As we trampled over the plants to get the GPS in the right location, we were releasing the oils of the plants. I dont think that my dirty fieldclothes had ever smelled so good.

The Great Mint Event - Part 2

2007-09-06T21:54:00.001-04:00

As I wasnt about to skimp on the mint I had purchased upon finding a suitable supply, I just about bought out the store! I had read about a mint and feta quiche on one of the many fantastic and enlightening blogs on my daily list. Actually I think the mint and feta idea had been thrown around by a number of bloggers due to the great combination of fresh summery flavors. Not familiar with making quiche, I set out to make my first. The results were staggering! It turns out I am quite the quiche maker. ;)

Mint and Feta Quiche with Grape Tomatoes

1 sheet pastry dough
20-30 grape tomatoes
6 eggs
1/3 cup heavy cream
1/3 cup mint diced
1/4 cup basil diced
1 shallot sliced to your liking
black pepper to taste*
1/2 a package of crumbled feta

*warning: do not add salt to the eggs since the feta is typically sufficiently salty.

Coat your dish with oil or butter and line it with the pastry dough. Lay out the grape tomatoes in a pretty pattern. Combine the eggs and cream and beat lightly. Add the mint, basil, shallots, and pepper. Pour into the pastry dough. Sprinkle the top with a hearty amount of feta cheese.

Pop the whole thing in the over at 350 for 20-40 minutes depending on the depth of your eggs.

The tomatoes are nice little packages of favor and keep the quiche extremely moist. I will definitely be doing this again and since it turns out so pretty its perfect for brunch company.

What do I do with Tamarind Chutney?

2007-09-03T19:11:00.000-04:00

Someone sent me this wonderful Tamarind Chutney (either mom or dad) but I have no idea what to do with it. Anyone have a clue? Can marinade with it or have it be a component in a sauce? Help me out because its too good to waste.

The Great Mint Event - Part 1

2007-09-03T17:55:00.001-04:00

No matter how much I love technology, I have to admit that every now and then it lets me down. The other day I was met with the challenge of finding mint in Lafayette. Being that I am a grad student, almost by definition I live in a cheap apartment. Sadly, my cheap apartment, though I actually do like it, doesnt have a place to grow herbs. Thwarted by the farmers market, I had to make my way to the nearest Supertarget which is generally the best friend I have in this town. The particular piece of technology that I am currently unsatisfied with is the "living herbs." Come on, you've seen them!

You would think that a system that keeps herbs fresh would be welcomed. On the contrary, the mint I purchased wasnt even far enough along in its development to have flavor, let alone chop. The leaves were all less than the size of a dime so I figured since they were in the "living" container I would keep them on my counter where at least it gets a little bit of light and wait a few days for the leaves to grow up a bit. It was a great idea until I noticed that after only a day on my counter the entire plant had gone from "living" to 100% dead. After cursing my way to Marsh, another local grocery store, I ended up finding satisfactory mint and celebrated with several recipes.

Thai Mint Pork with Coconut Rice

1 lb of ground pork
2 T. of brown sugar
2 T. of fish sauce
1/4 cup mint
1 can bamboo shoots
4 scallions

1 cup of white rice
1 cup of lite coconut milk

In a rice cooker combine the coconut milk with the rice and add the appropriate amount of water (likely 1/2 cup)

Coat the pan with oil and saute the onions until translucent. Add the sugar and fish sauce. Stir to combine and add the pork. Once the pork is almost cooked through, add the bamboo. When meat is completely cooked turn off the heat and toss in the mint. Serve on top of the rice.

By making the rice with the coconut milk creates a exotic flavor in a food that is normally without surprises. It also makes the rice significantly more filling. I normally eat about two servings and this time I could barely finish one and a half due to the richness. Combining the flavors of coconut and mint make for a wonderful fresh and creamy experience.

Quinoa - An Andean Domesticate

2007-09-02T17:17:00.000-04:00

In the last few years quinoa has made a splash in the commercial market. The box or bag it comes in inevitably claims that it is "the grain of the Inkas!" This statement sells quinoa short...about 4,000 years short that is. Quinoa was originally domesticated in the highland regions of the Andes around 3,000 BC. This cultigen is well adapted to growing in locations with extreme aridity and temperature fluctuations. Besides being a good source of protein, something the indigenous populations of the Andes had infrequent access to, the leaves of the quinoa plant could be boiled and consumed as well.

While you cannot find quinoa leaves in our marketplace, boxes of the healthy Andean grain are no longer limited to the shelves of health food stores. Now that quinoa is widely available, there are a plethora of recipes highlighting the earthy qualities of the protein-rich grain. Although quinoa is touted as one of the main crops of the Inka Empire, I have never actually had any while I was in Peru. Instead, I had to make in my own home quinoa using the following recipe. Something not many people know, and that the Inka didn't even think about, is the fact that quinoa can be cooked in your rice cooker!

Minted Quinoa with Maize and Soy Beans

1 cup quinoa
2 cups water*
1/2 bag of frozen corn (or fresh if you have it)
1/2 bag of edamame
1/2 cup chopped mint leaves**
1 lemon worth of zest
1 lemon worth of juice
4 scallions sliced (just the light portion)
3 Tbsp. olive oil
2 cloves of garlic, smashed

*if you aren't going for a vegan recipe I recommend replacing half the water with chicken broth.
** if you don't have mint but happen to have basil, use that; it will still turn out very tasty.

Throw the quinoa into the rice cooker. Add the water or broth and the garlic cloves. Hit the on button. When finished cooking allow to cool. You can speed this process up by sticking the fluffy quinoa into the freezer and stirring it every few minutes.

Combine the rest of the ingredients and toss with the quinoa. Serve.

This is a perfect recipe for your end of summer picnics! With all the ultra-goodforyou ingredients in this recipe I am sending this on to 5-A-Day-Tuesdays.

Art for Breakfast

2007-08-28T08:52:00.000-04:00

Have you ever seen anything more beautiful than a bowl of fresh strawberries? They are even better when you add a little cream. So, this morning, I leave you with a little inspiration to find something beautiful to eat today.

Stuffed Bell Peppers

2007-08-27T21:11:00.000-04:00

I had multiple things dying in my refrigerator due in large part to myriad good intentions. Specifically I had a yellow and a green bell pepper that were threatening to get wrinkly skin if not consumed immediately. I also had some wonderful yellow and red grape tomatoes that were already wrinking. While I generally eat them like candy, I dont like them when they arent pretty any longer. Hey, I am from LA it should be expected that I am superficial regarding how things are visually represented! I am not one to waste tasty tomatoes though so I needed to use those too. My garlic was also starting to sprout, and I had some ground turkey in the freezer. So, apparently, bell peppers plus tomatoes plus garlic plus ground turkey makes me want to make stuffed peppers. Warning...I have never made stuffed peppers before, but I have to say that they turned out pretty damned good.

Stuffed Bell Peppers

2 bell peppers (ones that arent green tend to be sweeter in my experience)
1/2 pound ground turkey
1 pint of grape tomatoes
3 cloves garlic, diced
4 scallions, sliced until the green portion
1/4 cup flat leave parsley, chopped
1/4 cup basil, chopped
3/4 can canelli beans
1/2 cup chicken broth
1 egg white
grated parmesan
salt & pepper

Because my tomatoes were kinda sad looking I made a pseudo pasta sauce with them by cooking them down with chicken broth and seasoning them with the garlic and scallions. It was a pain in the ass to remove the skins but I prevailed! Plus, in the end I think the tomato concoction made the meat extremely moist.

Next I combined the tomato sauce mixture with the turkey, egg white, herbs, and canelli beans. I halved each of the bell peppers and filled each of them with 1/4 of the turkey mixture. I placed the peppers in a baking dish that I had coated with olive oil, after all, whats the point of cooking food if you cant get the damned things out of the container to eat. After topping them with the grated parm I stuck them in the oven at 375 for about 35 minutes or until the internal temp of the meat was 165.

I have developed a recent fondness for things that bake in the oven because you can generally tell when they are done when it starts to smell really good. The aroma is an efficient way of getting me out of my article-induced daze and allows me to not purchase a timer.

I let them cool for about 10 minutes and ate in my usual spot, directly over my laptop. I am sure that my eating location is less than ideal for both my life and the life of my laptop but the computer is 1) my way of contacting the outside world and 2) my resource for finding the articles that will bring me closer to writing my masters.

My Present to Myself

2007-08-27T20:54:00.000-04:00

I bought myself a food processor! I had been looking at all these wonderful recipes for hummus and other blended goodies and realized that I had no means of actually blending. Normally I am all for the technique of smashing things up in a plastic bag with a rolling pin, but, since moving out, I no longer have a rolling pin to smash with. :(

The food processor I purchased is a low priced Black & Decker model but promises to process the foods I need processed. As my father says, "Well, you arent going to use it every day, so it should be fine." I am hoping he is right.

I already put the top on backwards...typical grad student, too smart to read directions. I had to have R from down the hall come and pry the incorrectly placed top from its non-budging position with his man hands. Photos of processed foods to follow!

Substitutes

2007-08-24T20:49:00.001-04:00

Yesterday I made my Poblano and Tomatillo Potato Salad, but this time I didn't really have all the ingredients. As is my typical style, I do not let lack of ingredients get in my way, at least not if I have something somewhat similar to substitute. This time I think I actually did myself a favor and made the same salad with the same great flavor with less fat. Crazy, I know!

I was out of green onions so I substituted some shallots instead. Although the shallots were good in it I think the green onions added more flavor somehow. Maybe next time I will try adding chopped red onion.

The fat-saving bit happened because I wanted to use of the rest of the plain yogurt I had painstakingly drained last week before it went sour on me. The yogurt, of course, was a substitute for the sour cream. I have to say, both the consistency and the appearance did not suffer from the swap. Go yogurt!

As a strange coincidence, the poblanos I was able to get at the farmers market in Lafayette were much smaller than I am used to. I don't know if in this instance size made the difference, but the poblanos were fairly spicy! I think that the spice interfered with the flavor because I actually like the roasted flavor of the chilies over the spicy flavor.

Sorry, no photos this time folks (not that mine are any good) but you can see what the original looked like by following the above listed link.

Peach Cobbler with Orange and Ginger

2007-08-22T20:47:00.000-04:00

As a person who blogs about food you are bound to be inspired by some beautiful picture you see. I was so inspired by Pioneer Woman Cooks and her blackberry cobbler. My local farmers market lacked blackberries but did have some very ripe peaches and so the story of the peach cobbler begins.

There were a number of ingredients in the blackberry cobbler recipe that I didn't have and I didn't think following it to a T would work anyways due to the fact that blackberries aren't always as sweet as peaches which might need less sugar. Yes, I played with the recipe and, in fact, didn't really use one at all, well not one that was written down before today.

Peach Cobbler with Orange and Ginger
8 very ripe peaches
1/4 cup brown sugar
1/4 cup granulated sugar
1 T. flour
1 T. corn starch
1/2 an orange worth of juice
1/2 an orange worth of zest
1 1/2 T. finely grated fresh ginger*

1 3/4 cup flour
4 T. granulated sugar
1 T. baking powder
1/4 cup butter - cubed
1 cup whipping cream
1/2 an orange worth of zest (really you can sub any citrus you have on hand)

Begin by preheating the oven to 375
Combine the orange juice, orange rind, 1 T. of flour, corn starch, and ginger in a ziplock bag. Slice the peaches and put add them to the ziplock bag. Seal the bag well and smoosh things around until well coated. Sample one or two to be certain it doesn't need more sugar. Pour contents into a baking dish of your choosing.

Combine the rest of the dry ingredients. Add the butter and combine until mealy either with your hands, a fork, or a pastry blender. Add the cream and the zest. Drop finger fulls of the biscuit topping onto the peaches. Sprinkle with sugar. Bake for 20-25 minutes or until the tops of the biscuits are light brown.

*I just figured out the best way to preserve fresh ginger is to throw the root in the freezer. As with anything frozen the flavor diminishes over time, but I typically have used it all by then. When frozen it is also very easy to grate.

Final Product - Harvest Grains Salad

2007-08-17T08:39:00.000-04:00

A few posts ago I wanted suggestions with what to do with my Harvest Grains blend from Trader Joe's. I got an overwhelming response of one, count it - one, comment regarding how I could add it to a soup. When the weather cools to soup weather, I will try throwing some of it in a soup for certain. Given, however, that it isnt soup weather in Lafayette and this grad student is too cheap to keep her apartment below 82 degrees, I made an almost-no-cook-salad. Its actually what I have been eating for lunch all week. Sadly, I am now out of it. The concoction I created was really very flavorful and refreshing if I dont say so myself. Even K liked it, but thats not really a surprise.

I had purchased a bunch of veggies for the week and I threw them into the salad, so really this can and should be amended to include whatever fresh ingredients you happen to have on hand. As much as I don't like the food that Rachel Ray cooks on her show, I do appreciate that she teaches her audience a method which can later be used on other foods. This recipe is somewhat similar in that you can take the general principle and whip up your own version. This particular version turned into something with the Mediterranean flavors or artichoke, lemon, and green olives.

Almost-No-Cook Harvest Grains Salad

1 1/4 cup Harvest Grains (or Israeli Couscous)
1 3/4 chicken broth
1/2 bundle of asparagus - steamed and cut into 1 inch pieces
5 roasted artichoke hearts - halved and sliced
Handful of green olives - cut from the pit
4 scallions sliced (just the light green part)
1/3 cup flat leaf parsley chopped
zest from 1 lemon
1 garlic glove
2 tablespoons (or so) olive oil

Bring the chicken broth to a boil and add the harvest grains and the clove of garlic. Reduce to a simmer and cook for 10-12 minutes or until most of the liquid is gone. Remove from heat, add a bit of olive oil to coat the grains just so they don't stick while it cools. Remove the garlic clove. When the grains are cool enough to not wilt the rest of the ingredients, add them to the rest of the ingredients.

The harvest grains themselves makes about 3 cups worth so after adding the veggies you actually have a substantial amount of salad. Like I said, it lasted me three lunches.

My favorite thing about the Harvest Grains mix is that the combination of "grains" make it look super pretty and fairly complicated. In essence, it looks snooty even though this should be one of my Easy-Peasy meals. Again, its all about appearances and reality. In anthropology we call it mystification. It used to be that anthropologists would try and make what they did seem super important and very impressive by hiding the simplicity of it all behind scientific jargon that the popular masses knew nothing about. These days, however, anthropology is leaning away from using science to confusticate readers and is instead employing the mumbo-jumbo of post-modern theory. Unlike the mystification that occurs in the social sciences, I do not feel that it is detrimental to society to make my food seem more impressive than it really is.

Minted Lamb Sliders

2007-08-14T13:33:00.000-04:00

I had run into the blog of the Happy Sorceress earlier this month and decided to opt in for the mint blog party. After all, mint is a very summery herb and we are definitely experiencing summer here in Lafayette.

My party was small, just me and my neighbor, K, but the food was fantastic and the drink would have put anyone in a good mood. Here goes:

Minted Lamb Sliders with Mint and Cucumber Yogurt Topping

1 lb ground lamb
1 lemon worth of zest
¼ cup of mint, minced
4 scallions sliced thin, just the light portion
3 gloves of garlic, minced
1 egg white (to hold everything together)
Salt & pepper
Mini Hamburger buns

¾ cup plain yogurt, drained (or the Greek stuff if you happen to be fancier than me)
¼ cup mint, minced
1 clove of garlic
½ of an English cucumber, thinly sliced (seeds removed)
Juice of half a lemon
Salt & pepper

Combine lamb, zest, mint, scallions, garlic, egg white, and salt and pepper. Set aside in fridge for several hours to let flavors meld. Divide lamb mixture into miniature patties. Grill or sauté until just cooked through. Place on warmed buns.

Combine yogurt, mint, garlic, cucumber slices, lemon juice, and salt and pepper. Once the sliders are cooked top the patties with a hearty amount of the sauce and serve.

Mint, Cucumber and Lemon Gin and Tonic

Macerate a few mint leaves in the bottom of a glass. Add two small sliced of lemon rind and a few thin slices of cucumber. Add 1 to 2 shots of gin (Hendricks works best for this) to the glass. Fill the rest of the glass with ice and tonic water.

Roasted Tomato and Garlic Pasta

2007-08-13T18:17:00.000-04:00

One of the wonderful things about Lafayette is the farmers market that runs from May to October. This next couple of months I am going to try and take advantage of this little perk (of which there are few here) as often as possible. This last weekend I purchased two baskets of grape tomatoes, one yellow and one red. I also paid too much for basil and parsley, but I figure, hey, its local. Support the Amish!

I decided to have a go at Presto Pasta Night for the first time since beginning this blog o’ mine. While I really wanted to make a grilled tomato pasta, I opted for a roasted tomato one instead due to the fact that I don’t actually own a grill. A girl can dream! The pasta turned out beautiful and tasted fresh to boot! As K said, “Are you making that fresh California crap again?” I think she might just be jealous…

My cooking style tends to be “add a little of this to a little of that, stir, and taste to augment” so I apologize if the recipe isn’t very exact. Here it goes:

Roasted Tomato and Garlic Pasta (If you think of a better name, drop me a comment)

1 basket of grape tomatoes halved
½ lb pasta (your choice)
3 T. basil chopped
1 head of garlic
Salt & Pepper

Lay the halved tomatoes on a baking sheet, sprinkle with salt and pepper and drizzle with olive oil. Cut the bottom 1/3^rd off the head of garlic and place cut-side up on the baking sheet. Drizzle with olive oil. Roast the tomatoes and garlic at 400 degrees for 35 minutes.

Boil and drain the pasta.

Lightly coat the pasta in olive oil. Stir in chopped basil and roasted tomatoes. Squeeze the garlic out of the clove skins and into the pasta. Toss and top with parm.

To the Geniuses at Andes Mints: You Rock My World!

2007-08-11T20:49:00.000-04:00

Lately I have been slightly obsessed with Andes mints. It all began with an innocent visit to Culvers Butter Burgers and Frozen Custard. After my burger I ordered the equivalent to a DQ Blizzard only I had Andes Mint bits mixed in, something not available at DQ. It was freaking amazing. Of course, it helped that the frozen custard hit the spot at the time also.

On my first grocery store excursion since returning to Lafayette, I spotted Andes Mint bits in the baking isle. Woohoo! Well, I had no idea what to do with them. For the last few days I have been topping my vanilla ice cream with them and that had been making me pretty happy, but still, I wanted more.

My friend K went to the store and brought back brownie mix for me. I figured that if topping ice cream with the mint bits was good then topping something chocolaty with them would be even better. I whipped up the brownie batter, sprinkled the bits over the top, and stuck the sucker in the oven. When I took them out the mint aroma from the oven made my eyes water it was so strong! After waiting about, oh, five seconds for them to cool, I dug into find out how they were. Fabulous, of course!

Needless to say, my curiosity was perked and I spent the next day scouring the web for Andes Mint recipes. I found the Andes Mint website and they have some drool-worthy suggestions for certain.

The geniuses at Andes Mints figured out that you could bake brownies like you normally would and stick the mints on top once they are out of the oven. The heat from the brownies will melt the mints and by simply running a knife or spatula over the melted candies, a marble effect is created without any fuss! I think it is great that I can do something so simple and have it look like I slaved over it all day. Its all about appearance and reality, my friend!

Does it count for Browniebabe of the month if I used a packaged mix? I guess we will see!

What to do with Harvest Grain?

2007-08-11T10:03:00.000-04:00

Before I left for Indiana I stopped by Trader Joe's and purchased some items that I knew they didn't have at the Indiana stores. One of the things I bought was this Harvest Grains blend. The thing is, I have NO idea what to do with it.

It is made up of Israeli Couscous, Orzo, Baby Garbanzo Beans, and Red Quinoa. The cooking directions are to bring chicken broth to a boil, add the grain mixture, and simmer covered for 10 minutes.

The serving suggestion provided on the package ("Serve as a side dish with meat") left a little something to be desired. Please let me know what you would do with this product. I really want to bring out its full potential!

Not Your Regular Ol' Cup of Noodles

2007-08-05T15:03:00.000-04:00

I happened to find a Mexican grocery store in Lafayette! Yeah, yeah, my advisor had mentioned it about 10 times, but this was the first time I had actually been. If I were religious I would have thanked the lord for the wonder that is La Tapatia Mexican Market. I may now be able to make it through the school year less depressed thanks to the comfort of mole, adobo, and carnitas. La Tapatia has a decent (better than Payless or Marsh) produce section and even has a prepared foods section so I don’t have to slave over carnitas. Again, if I believed, I would be in heaven.

La Tapatia had a plethora of other oddities, some of which I purchased this time around and others I will be sampling at a later date. Being that grad students don’t have much time for anything but studying, I am always on the lookout for quick and cheap meal options. Hence the reasoning behind my purchase of Maruchan Instant Lunch – Jalapeno Cheddar flavor. How bad can it really be?

The truth is, its not bad. It just isn’t any good. It was spicy and the spice-side didn’t have a chemical taste like many instant foods contain. The cheesy it was seriously lacking though. It was cheddar-orange in color, for sure, but also had that orange flavor so often associated with fake foods.

All in all, I am glad I fed my curiosity but will be feeding my mouth something else.

Easy-Peasy Recipe #1

2007-08-05T14:38:00.000-04:00

Oftentimes I find that I get wrapped up in cooking fancy recipes that use a multitude of ingredients that I, of course, have to purchase on my grad student budget. Oftentimes, my budget isn't big enough for it all, but what do I do? Do I sit on my couch and pout? NO!

I remember that it doesn't have to be so complicated, demanding, and expensive. Thats when I make one of my backup recipes that takes no time, few ingredients, and creates leftovers. Every ingredient in this recipe is an item I have stocked at all times.

Easy-Peasy Recipe #1 - Tacos

1 baggie of frozen ground meat of your choice (in this case I have turkey)
1 80z can of tomatoes (diced, pureed, whole, or sauce - whichever you have)
Packaged taco/burrito/enchilada seasoning (again, whichever you happen to have)
Tortillas (optional)

Brown the meat until its halfway cooked. Add can of tomatoes and sprinkle seasoning packet over the cooking meat. Stir to combine and finish cooking meat completely.
Build your taco/burrito any way you like. I like to add beans, leftover rice, cheese, and cilantro. At this point it is a good idea to throw in stuff that you have in your fridge that might not be good in a few days. For me, this means I may add lettuce and fresh tomatoes and, if I am not planning on using that last lime for my tequila, then I might top the whole thing off with fresh lime juice.

The best thing about this meal is that the leftovers are great with eggs.

Poblano and Tomatillo Potato Salad

2007-08-04T11:48:00.000-04:00

Staying true to the rules I set for myself when in California, I made a potato salad with ingredients I wouldn’t be able to get in Lafayette. It turned out good enough to repeat. The flavors were fresh and the ingredient combination made the salad a fabulous alternative to a traditional potato salad.

I ended up roasting the poblano skins off myself, setting off the smoke detector multiple times even though the vent fan was on. I also had no idea what tomatillos looked like inside and had previously assumed they were similar to tomatoes. Just goes to show, you can learn something new everyday!

Poblano and Tomatillo Potato Salad – courtesy of Bon Appétit

3 medium poblano chilies (about 9 ounces total)
2 pounds small red-skinned potatoes, unpeeled, each cut into 6 wedges
6 medium tomatillos (about 7 ounces), husked, cut into1/2-inch pieces
1 1/4 cups chopped green onions
1/4 cup chopped fresh cilantro
1 cup sour cream
3 tablespoons fresh lime juice
1 3/4 teaspoons ground cumin

preparation

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in a paper bag or (my personal favorite) wrap in paper towels. Let stand for 10 minutes. Peel and seed the chilies. Cut chilies into 1/2-inch pieces. Transfer to a large bowl.

Place potatoes on steamer rack set over boiling water in pot. Cover and steam until potatoes are just tender, about 10 minutes. Cool. Transfer to bowl with chilies. Mix in tomatillos, green onions and chopped cilantro.

Whisk sour cream, lime juice and cumin in small bowl to blend. Add to potato mixture and toss to coat. Season generously with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)

Mound potato salad on platter. Garnish with cilantro sprigs and serve.