Abundantly Blessed

This year, I'm working Christmas and on call on New Year's Day, but can't really complain since I get to be home for Thanksgiving. Of all the holidays, this one is by far my favorite- great food, family, fellowship, and a general sense of contentment and thankfulness in the air. Call me a romantic, but there's something special about seeing a grandfather hug his new granddaughter for the very first time in the midst of airport baggage claim chaos or hearing the excited chatter of whole families doing some last minute grocery shopping together.

As always, things are less than traditional in our house with my sister working non-stop on her architecture portfolio, my dad taking advantage of the long weekend to go fishing, and my brother holed up in his apartment cramming for first year law exams. Yet since I'm home, I decided it was time for some all-American turkey day dishes, starting with the great bird itself alongside butternut squash soup.

Brined, Herb Roasted Turkey
recipe courtesy: Emeril Lagasse

-1- 10 to 12 pound turkey (our bird was ~12.7 lbs)
Brine:
-1 cup salt
-1 cup brown sugar
-2 oranges, quartered
-2 lemons, quartered
-6 sprigs thyme
-4 sprigs rosemary

Turkey "aromatics":
-a large orange, cut into 1/8th
-4 tablespoons unsalted butter at room temperature
-Salt and pepper
-1 large yellow onion, cut into 1/8ths
-1 stalk celery, cut into 1-inch pieces
-1 large carrot, cut into 1-inch pieces
-2 bay leaves
-2 sprigs thyme
-2 sprigs rosemary
-1/2 bunch sage
-3 or 4 sprigs parsley
-1 1/2 to 2 cups chicken or turkey stock, for basting

(check out FN website for details of turkey broth and gravy recipe, which I skipped since my fam actually doesn't like it... yes, we're Chinese, haha)

Directions:
-First make brine:
1. dissolve salt and sugar in 2 gallons of cold water (you'll need a large, clean bucket, pot, or even heavy duty bags)
*note: if you have a giant turkey, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water
2. add oranges and lemons (I actually squeezed the juices of the fruit in the mixture and then threw in the rinds)
3. add thyme and rosemary

4. remove neck, giblets, and liver from turkey (likely will be in a bag. save for gravy, if so desired)
5. rinse the turkey inside and out under cold running water
6. soak turkey in brine, covered and refrigerated, for at least 4 hrs and up to 24 (I did ~16; tried to turn the turkey some time for even brining)

on day of roasting: preheat the oven to 325 degrees F.

7. remove turkey from brine. rinse under cold water.
8. pat dry inside and out with paper towels.
9. place turkey, breast side up, in a large, heavy roasting pan. rub breast side with orange segments
10. rub on all sides with the butter, stuffing some underneath the skin.
11. season turkey lightly inside and out with salt and pepper
12. stuff cavity with onion, orange, celery, carrot, bay leaves, thyme, rosemary, sage, and parsley (I also stuck some herbs under the skin)
13. tie the drumsticks together loosely with kitchen string (I forgot this part :P)
14. roast turkey uncovered, breast side down for 1 hour.
15. remove from the oven, turn, and baste with 1/2 cup stock.
16. continue roasting with the breast side up until; basting once every hour with 1/2 -3/4 cup of stock.
17. check temp with meat thermometer; should be completely cooked when 165 degrees at deepest portion (~2 3/4 to 3 hours total cooking time- actually on the lower end for us)
18. remove from the oven and place on a platter. tent with aluminum foil and let rest for 20 minutes before carving.





a tad over-cooked, but still pretty moist inside... not too bad for a first attempt!







Butternut Squash and Shallot Soup
recipe courtesy Cooking Light

-4 cups (1-inch) cubed peeled butternut squash (~1 1/2 pounds)
-1 tablespoon olive oil
-1/4 teaspoon salt
-4 large shallots, peeled and halved
-1- half-inch piece of fresh ginger, peeled and thinly sliced
-2 1/2 cups chicken broth
-2 tablespoons (1-inch) slices fresh chives (optional)
-black pepper (optional)

Directions:
1. Preheat oven to 375°.
2. Combine squash, olive oil, shallots, salt, and ginger into roasting pan. Toss well to make sure all pieces of squash are well coated.
3. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
4. Place half of squash mixture and half of broth in a blender or food processor. Blend until smooth. Repeat with remaining squash mixture and broth.
5. Cook blended mixture on stove at medium heat until thoroughly heated, stirring frequently.
6. Top with chives and pepper, if desired.




freshly roasted... love that burnt orange!

finished product- great texture, color, AND jam-packed with nutrients :)

Upscale Dining

recently, an opportunity has come to try melisse, a michelin 2 star restaurant in santa monica that's supposed to be one of the best. after my somewhat disappointing experience at hatfield's last month, i wasn't that excited. this led to a discussion with friends about my inability to appreciate the creamy decadence and textures of fancy french dishes. i guess i'm still a little ghetto at heart :).

in the spirit of "finer" dining, i attempted a thomas keller recipe today from the ad hoc cookbook david gave me. it only called for a few staple ingredients, most of which i had on hand. simple food that tastes great- what's not to love? now if only i could go to yountville and enjoy the real deal...

wild cod en persillade
recipe courtesy thomas keller

one 2-lb piece of cod, skinless (i used wild mahi mahi, a more meaty fish, which i already had at home)
1/2 cup dried bread crumbs
2 tsp chopped parsley
1 TBS Dijon mustard
kosher salt
canola oil

directions:
1. remove fish from refrigerator and let stand for 15 min (i actually first marinated in a small amt of rice wine for an hour)
2. cut cod in large pieces (approx 6 cm each) and season both sides with salt
3. combine bread crumbs and parsley in a bowl. put mustard in a separate bowl.
4. preheat oven to 325 F
5. moisten the top of each fillet with a thin layer of water (i used rice wine) and then brush on a light coating of mustard
6. dip the mustard side of the fish into the bread crumb mixture evenly
7. heat canola oil in pan in med-high heat until it starts to smoke
8. then lower heat to med, and cook fish crumb side down until golden brown crust forms (~1 min)
9. transfer pan to oven and cook until fish begins to flake, approx 8-9 min (it took me ~10 min with mahi mahi)
10. serve with veggies

making whole wheat bread crumbs. yay for using unwanted end pieces :)

after coating
















a delicious way to end a relaxing day off!!

From Bombay to LA?

earlier this summer, i went with some co-workers to a special west side story screening featuring the LA phil at the hollywood bowl. the movie's a classic and the music was fantastic even from our nosebleed seats, but the best part of the night was definitely our pot-luck picnic! cous cous and pasta salads, grilled veggies, red wine, and fudge brownies were the perfect complement to tony and maria's tragedy.

my friend marie brought curry chicken salad from whole foods which was surprisingly awesome. i'm pretty anti-mayo in general, but couldn't taste it at all in the mix of spicy curry, roasted chicken chunks, nuts, and sweet raisins. since i'm always on the quest to make a healthier yet still tasty version (and budget friendly, the salad is $12.99/lb at whole foods!), i decided to give ellie krieger's recipe a shot.

curry chicken salad
courtesy ellie krieger

1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves (or chicken tenders)
1/2 cup nonfat plain yogurt (i used voskos greek yogurt)
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved grapes
1/4 cup chopped cilantro leaves
salt and freshly ground black pepper
mixed green salad
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice

1. poach chicken in the broth (boil broth first, then add chicken and simmer, covered, for 8 min. turn the heat off and let chicken stand in the hot liquid, covered, until cooked through, about 20 minutes).
2. remove chicken from the broth and cool completely in fridge. cut into small chunks, ~ 1/4 inch.
3. in a large bowl, stir together the yogurt, mayonnaise, and curry powder.
4. fold in the chicken, grapes and cilantro. (i also added diced carrot and chopped celery for extra texture and nutrients :D). season with salt and pepper to taste.
5. in a separate large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste.
6. plate the greens. top with a generous scoop of chicken salad. add toasted almonds/nuts as desired.















verdict: satisfies the craving but a little too dense in texture. will probably use regular instead of greek yogurt next time.

Inspired Eating

after a much overdue visit to dre and ben in SD, i have been inspired to start logging recipes again. what prompted this venture back into the kitchen? a combination of discovering ben's penchant for healthy cooking, a desperate need for a break from CCU disasters, and of course, a taste of a fantastic meaty pasta that i can't stop thinking about!

short rib pappardelle at "cucina urbana" in SD- a sort of italian chow fun with wide, flat noodles and melt-in-your mouth chunks of beef bursting with flavor, topped with fresh parmesan. mmmm... now this is reason to dust off the pans, sharpen the knives, and fire up the stove.

since short rib pasta is new to me, i decided to give giada's highly rated recipe on FN a shot. luckily, the queen of everyday italian did not disappoint. the end result was a bit lighter than the restaurant version, with a little bite from the tomatoes and herbs. quite nice for a summer evening.

Short Ribs with Tagliatelle
modified from Giada De Laurentiis

1 tablespoon olive oil
2 ounces chopped pancetta (about 1/2 cup)- couldn't find it locally, so used prosciutto
2 lbs of beef short ribs (i used boneless, lean cut)
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 (14-oz) can tomatoes (whole or diced)
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried tagliatelle (wish i had fresh, but just used some dry, whole wheat egg noodles)

Prep:
-Season the short ribs with salt and pepper. Then, dredge in the flour.
-place onion, carrot, parsley, and garlic in food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse. (or if you are ghetto like me, chop and mix all by hand- yes, tedious :/)

Directions:
1. Heat olive oil in large heavy soup pot over medium heat (or just wok if you plan to use slow cooker). Cook pancetta/prosciutto until golden and crisp.
2. Remove the pancetta/prosciutto from the pan and set aside. (leave grease in pan for browning of short ribs).
3. Add short ribs to the pan and brown on all sides.
4. Add veggie mixture to the pot. Return pancetta/prosciutto to the pot and stir. Also add rosemary, thyme, oregano, bay leaf, beef broth, and wine.

**Here is where you can follow Giada's traditional method (below), or if lazy and pressed for time, cheat with the slow cooker and cook everything on high heat for 3.5-4 hours.**

5. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes.
6. Remove the lid and simmer for another hour and a half, stirring occasionally.
7. (for both methods): Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste. (if using slow cooker, i'd turn it down to low heat here). Meanwhile, cook pasta until tender but still firm. Drain the pasta, reserving 1 cup of the cooking liquid.
8. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Top with fresh parmesan, as desired.

the meats- chopped prosciutto, boneless short ribs after dredging in flour














veggie mix by hand (note to self: must get food processor)





















done! serve with a nice glass of chianti for a perfect pairing. :)

Biscotti Break

When you work 80 hours a week, you learn to make the most of every free moment you get, whether it be a 15-minute cat-nap in the call room or a glorious 2-week stretch of vacation. Since I am currently enjoying the latter, I decided to bring back my blog from the dead and remind myself that I DO still have a life outside the hospital!

Today's feature is a sweet treat with a crunch that will help you get through any mundane afternoon. It'll cost up to $2 a piece at your neighborhood coffee shop, but make it at home and you'll have a whole batch for much less. Bring it to work and share... it'll make your next coffee break that much better- guaranteed!

Orange-Chocolate Biscotti
(adapted from Cooking Light- original recipe white chocolate and lemon)

Ingredients:
2/3 cup sugar
2 tsp orange zest
1tsp vanilla extract
2 large eggs
1 2/3 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups chocolate chips (substitute half with hazelnuts or almonds if you really want to jazz it up)

Directions:
1. Combine sugar, zest, extract, eggs in large bowl. Mix (by hand or mixer on medium) until well blended.
2. Combine dry ingredients separately.
3. Add dry ingredients gradually to wet mixture. Beat until well blended.
4. Stir in chocolate chips and/or nuts.
5. Shape into 2 logs, each about 2 1/2 in wide.
6. Bake at 300 deg F for 35 min. Remove and cool 10 min.
7. Slice rolls into about 1/2 in slices. Place cut side down and bake at same temperature for 10-12 min. Turn over and bake additional 10 min on other side.
8. Cool and serve.

*For extra special occasions, coat the bottoms with melted chocolate.

zested.

laying out the logs

gearing up for the 2nd baking cycle

Simply Soba

The ridiculously nice California-esque weather we've been having the last few days seems to suggest that warm temperatures and sunny skies are here to stay. You know what this means- time to bust out the flipflops, hit the pool, and let those freckles come out to play!

With spring in full bloom and summer just around the corner, I've slowly but surely been increasing my intake of warm weather essentials- frozen yogurt and salad. For froyo, the best I can do is point you in the direction of Red Mango or Costco, depending on your budget. But for salad, I offer a recipe that is easy, light yet filling, amazingly healthy, and with asian flair. Oh, did I mention, it's also vegetarian?

Seared Tofu-Soba Noodle Salad
courtesy Cooking Light

-2 packages firm tofu (abt 12 oz each)
-1/4 cup rice vinegar
-1/4 cup soy sauce
-2 TBS sugar
-1 TBS sesame oil
-2 tsp ginger, grated and peeled
-1/4 tsp black pepper
-1 TBS olive oil
-lettuce (**Note: original recipe called for romaine, but I used Spring Mix)
-4 cups cooked soba noodles
-optional: chopped green onions

1. Cut tofu to slices, about 3/4 in wide, 2 inch long. Place slices in single layer on a plate, cover with paper towels. Then place another plate on top of the towels, pressing down on the slices occasionally. Let stand 20 min, drain liquid. Repeat for another 20 min.

2. While draining tofu, combine vinegar, soy sauce, sugar, sesame oil, ginger, black pepper to make dressing. Shake vigorously. Set aside in fridge.

3. Heat olive oil in skillet over med-high heat. Add tofu slices. Cook about 5 min on 1 side, until lightly browned. Remove dressing from fridge, shake, and add about 2-3 TBS of dressing to tofu before flipping over to other side (add enough dressing to lightly coat all slices of tofu). Cook another 5 min on this side.

4. Place lettuce on plate. Next, top with soba noodles, then tofu slices. Garnish with green onions if desired. Drizzle dressing over tofu, noodles, and salad, adding more as needed.

refreshing summer salad, for omnivores and herbivores alike

sorry, poor photo quality due to phone camera :(





easy-to-assemble leftovers make for a delicious next day lunch

The Nut-house

When it comes to cooking, I owe a lot to my mother, who guided me through those early med school days when I realized that 4 years at an expensive undergrad institution failed to equip me with the skills necessary for survival in a world without meal cards. After about a week of cereal, tuna, and tacos, I made one of the best moves in my life- called home and asked, "how do I cook rice?" And as they say... the rest is history.

One of my mom's (and dad's) favorite foods is nuts; if you open our pantry, you'll be sure to find at least 1 costco-sized bag of walnuts, almonds, pistachios, or cashews on the shelf. Since I'm home this weekend, I decided to pay tribute to the chef who taught me how to cook and join my parents on the nuttier side of life, haha.

Banana Nut Bread
adapted from Cooking Light

-2 cups all purpose flour
-3/4 tsp baking soda
-1/2 tsp salt
-2/3 to 3/4 cup of sugar (add less if your bananas are super, super ripe)
-3 TBS olive oil (**Note: original recipe uses 1/4 cup butter- use if preferred)
-1/3 cup vanilla low-fat yogurt
-2 large eggs
-1.5 cups mashed bananas, ripe best (usually about 3)
-1/4 cup pecans, chopped
-1/4 cup walnuts, chopped
-1/4 cup raisins

1. Preheat oven to 350
2. Mix dry ingredients together with whisk- flour, baking soda, salt.
3. In separate bowl, mix oil and sugar together until well blended. (**Note: if using butter, mix melted butter and sugar together, beat with mixer at medium speed).
4. Add eggs, one at a time, to wet mix. Beat well.
5. Add bananas and yogurt. Beat until well blended.
6. Add dry flour mixture to wet mixture. Mix in completely. Try not to over-beat.
7. Gently fold in nuts and raisins.
8. Put batter in buttered 8.5 x 4.5-inch loaf pain. Bake at 350 deg F for 45-50 min. Cool on wire rack.
(**Note: for a crowd-pleasing variation, try with chocolate chips!)

chock full of protein and potassium :)