New Site

If you've been following this blog, you have been neglected. In an experiment to branch out and, at the same time, find focus, I bought a domain name and created a new site, Eating in Your Underwear. Please follow my current culinary adventures there!

Rice Krispie Treats

Contrary to the ads on television, I don't recall making Rice Krispie Treats with my mom. I don't remember puffed rice cereal ever being the glue that brought us together in the kitchen. And I sure as hell know that my mom, as dear as she is, was not wasting time molding Rice Krispie Treats in the shape of eggs at Easter. But for some reason, I love these things.

Typically reserved for s'mores around the campfire (and let's face it--how often does that happen?), packaged marshmallows are just, well, nasty. When melted, however, they serve as the concrete for a dessert that can be dressed up in all sorts of ways.

Prepare Rice Krispie Treats according to the directions on the cereal box. Look for opportunities to flavor the mixture before it goes into a mold. Peanut butter or caramel sauce are good options. Or, as I did with these Treats, create a velvety ganache topping to contrast the crunch of the cereal.

In a bowl, microwave semi-sweet chocolate chips with a bit of milk on low heat. Be sure to use just enough milk to lubricate the chocolate; anything more and the ganache will be too runny and won't set. Stir in vanilla extract, butter and a decent amount of sea salt--we don't want its presence to be overwhelming, but we want to know it's in there. Spread the ganache evenly on top of the molded Treats and place in the refrigerate to set.

This simple addition lends a richer flavor and silky texture to the standard Rice Krispie Treat, and makes it a bit more special. Whether or not you make this exact recipe, the point is to try experimenting with the mundane to create something shiny and new. But really, you should start by trying this recipe. For real.

FCI Post: Soup Day

Last month I wrote a non-fiction short story inspired by one of the craziest culinary experiences to date: soup day. If you're interested in a behind-the-scenes perspective on culinary school, click here to read my first contribution to the FCI's blog, The Hot Plate.

Naked Dinner

Perhaps what I am about to divulge is crazy and, well, just plain wrong. But it's something I have to get off my chest. I often eat dinner naked. Okay, not totally naked, but damn close to it. And what's even more curious? I'm never eating anything "sexy" when I do this.

My dinners of choice (or more frequently, of necessity) are frozen Indian meals from Trader Joe's, leftovers from school (think braised short ribs, fried sweetbreads, orange duck...) or miscellaneous, hidden pantry items.

Tonight I slipped into my apartment, slopped my bags on the floor, stripped off my rain-ridden clothes and ate this:

It is quite the anomaly that a registered dietitian who attends culinary school would consume Cheetos (hey--at least they're baked) and Tastykakes for dinner. My only hope is that exposing this dirty secret will force me to think twice the next time I blindly ravage my kitchen for a quick meal. I guess we all need a little help, sometimes.

Tomato Fondue

Nearly two months into the Classic Culinary Arts program at the FCI and I've become quite familiar with tomato fondue. No, it isn't a throwback to bell bottoms and mutton chops, but rather a rich, concentrated tomato sauce that is used as an addition to sauces or alone, as a condiment. Being somewhat of a tomato product junkie (it is not rare that I use an entire jar of sauce on my pasta or munch on tomatoes straight from the can), I imagined tomato fondue to make a fantastic pasta sauce. With a few alterations on the original FCI recipe, I was able to do just that.

Step one: peel the tomatoes (I used fresh plum tomatoes). Remove the stem end with the tip of a paring knife and make an X at the bottom of the tomato. Drop into boiling water and remove just as the skin starts to separate from the flesh. Plunge into an ice water bath to halt the cooking process. Once cool enough to handle, use your paring knife to peel the skin off of the tomatoes.

Step two: deseed. Half the tomatoes horizontally and gently squeeze to remove the seeds. You don't have to go crazy, here. Get most of them out without driving yourself nuts.

Step three: roughly chop the tomatoes. Doesn't have to be pretty, just uniform.

Step four: sweat minced shallots in olive oil in a large, shallow pan. Toss in a few crushed garlic cloves and gently cook until it becomes fragrant.

Step five: add the tomatoes to the pan. Season gently with salt and freshly ground black pepper. Add a large stem of fresh basil and partially cover the pan. Cook the tomato fondue over medium heat, stirring occasionally. It's done once most of the liquid has evaporated.

Step six: remove the garlic cloves and basil. Finish the sauce by adding a bit of butter. Adjust the seasoning to taste and serve atop pasta. Garnish with fresh basil and you're golden.

Dark Beer Syrup

This weekend was dominated by culinary prowess, ethanol indulgence and ludicrous hours of brainless comedies. After all, that's what surviving a "hurricane" is all about, right? My being forced to stay indoors tapped a vein of inspiration to execute no-nonsense, fail-proof meals that were guaranteed to please all palates.

One of these recipes was ice cream with dark beer syrup. I made this once before, years ago, when I really didn't know my way around the kitchen. Knowing a bit more now, with a touch of culinary school behind me, I made a killer ice cream topping.

Reduce any dark beer of your choice over medium-high heat. Once it becomes thick, reduce to medium-low and stir in brown sugar, vanilla extract, cinnamon and salt. Turn the heat off and swirl in a decent knob of butter. Spoon the syrup over high-quality vanilla or coffee ice cream (don't skimp on this part, please. Just don't do it) and enjoy.

Taquito Time

I cannot claim to be particularly versed in Mexican cuisine, nor do I pretend that my attempts at preparing something Mexican turn out, well, Mexican. I do know that I like words such as enchilada, taco and tamale, which is enough, in my opinion, to warrant this post.


Chicken taquitos are not something I consume often. In fact, I could probably count on both hands the number of times I've eaten them, and count easily on one hand the number of times I've prepared them. But don't let my infrequency of chicken taquito encounters fool you -- this stuff is good.

Poach chicken breasts until cooked through. (You could use dark meat, but I like the lightness of the meat against the crispy tortilla.) Once cool enough to handle, use your hands to shred the meat. Combine with fresh lemon and lime juice (either one on its own will do; I enjoy the combination of both citrus juices, and it's what I use in my guacamole), chopped fresh cilantro and salt.

Spoon the meat into the tortilla (any size will work. Also, I prefer whole wheat tortillas for a nutty flavor) and tightly roll. Place the seam side down into hot canola oil and rotate the tortilla to achieve an even golden brown color on all sides. Drain on a paper towel. Serve the tacquitos with salsa or pico de gallo, sour cream (or plain, non-fat Greek yogurt for a lighter touch), and guacamole.

The First Meal

I barely have the time to buy toilet paper, let alone stock up on groceries and experiment in the kitchen. Which is why I am proudly posting about something very simple I did recently: prepare a meal. And not just any meal -- a healthy, balanced dinner that required a variety of cooking methods and utilization of knife skills.


The salmon was sauteed with oil and butter, cooked mostly skin-side down to create a crunchy exterior. Romaine hearts were halved, then grilled and drizzled with a shallot-orange vinaigrette. The potatoes were cut into tournage, a shape that resembles a football. These little things demanded the most labor. First they were blanched in boiling water, then sauteed with oil and finally roasted in the oven with butter.

The result was a colorful, refreshing dish that was perfect on a summer evening.

100th Post

I know, I know--I've been neglecting you. But I swear, it's nothing personal. In fact, to celebrate my 100th post on Lettuce Talk Food, I have a bit of news to share.


On July 11th, I officially began classes at The French Culinary Institute!

Though my days are long and I liken my free time to a precious metal, the rewards are exponential, and it's just the beginning. After only eight classes, I can already sense a transformation in myself, and I look forward to earning my culinary chops.

So I apologize for this absence, and any absences in the future. I hope you continue to follow this blog while I pursue one of my life-long dreams. I hope you pursue yours as well.

Jambalaya

I was desperate for something spicy, and something ugly, slow-cooked and chunky -- rustic, if you'd like to euphemize it. I had nothing in my kitchen that stood out, so I started from scratch by researching recipes. Yes, you read it correctly. I resigned to the fact that I needed a recipe to guide me in my quest for preparing the most deliciously ugly meal I've eaten in quite a while.

I found a Creole-style jambalaya recipe that used the only ingredient I had on hand: brown rice. After wandering around Pathmark for an hour, completely lost and overwhelmed, I was ready.

I must admit, there is no way I could have pulled this together without this incredible recipe. The balance of smoke and spice are enhanced by pleasant saltiness. The richness of the sausage (I used chorizo) plays with the shrimp's inherent sweetness.

I am realizing more lately that I need not be so wary of structure. My laissez-faire approach to cooking can occasionally be breached and things will likely turn out more than okay. I suggest all you recipe-phobes try this one out: http://foodwishes.blogspot.com/2008/05/creole-sausage-and-shrimp-jambalaya.html

Marinated Zucchini

So easy, it's almost a joke. Thinly slice zucchini lengthwise into ribbons using a sharp knife or a mandolin (crosswise is fine, too, but I like the way it looks this way). In a bowl, whisk together lemon juice, extra-virgin olive oil, salt and freshly ground black pepper. Immerse the zucchini in the dressing and let it hang out and soften, about 20 minutes. Enjoy on its own or over mixed greens.

Cheese on Toast

Growing up, we called it "more, more, more": a slice of white bread folded in half, a slice of American cheese melted inside, thanks to the microwave. The thought of it conjures up my earliest memories of cooking with Mom. No matter how sophisticated my palate becomes, my mouth will always water when I think of more, more, more.

Only recently was I introduced to a slightly more upscale version of my childhood favorite. Popular in the U.K., cheese on toast is a winner for breakfast that keeps me full for hours. All you need is hearty, high-fiber bread and the strongest, sharpest cheddar you can stand. Toast the bread or place under the broiler, flip, top with cheese and toast or broil until melted. When I'm feeling a little more grown up, I top with preserves and fresh herbs -- the combination of apricot and basil is perfect.

An Addendum

My friend and colleague greeted me today with the words, "I am so disappointed in you." He went on to explain that he and his wife, who happen to follow this blog from time to time, were surprised to know that I used bacon -- real bacon -- in the chicken stew (see previous post). I figured I needed to defend myself, publicly. Yes, generally speaking, turkey is a good substitute for fatty pork products. However, it is imperative that you compare food labels. For example, one slice of Trader Joe's turkey bacon contains the same amount of fat and calories as two slices of Trader Joe's regular bacon. Frankly, I'd rather have the real thing. Another thing: the recipe calls for four slices of bacon, and serves four very hungry people. Just one slice of bacon once in a while can absolutely be a part of a healthy, balanced diet. Especially when the remainder of the recipe calls for healthy ingredients (tomatoes, chicken breast, beans). Of course, if you find a very lean brand of turkey bacon, it would be a great substitute for bacon. I hope this information helps to clarify any sort of mischief you assumed I was conjuring up in the kitchen. Thanks to you, Haidar, and your wife for reading!

Chicken Stew

Every once in a while, things come together in the kitchen. It's as though the culinary gods fall to earth and use your body as some sort of living cadaver to create something magical. Okay, perhaps that's a bit dramatic. But for my last adventure on my culinary staycation (see below post), I prepared a humble chicken stew that practically outshone everything else I prepared that week.

Begin by cutting 4 slices of bacon into small pieces and cooking them over medium-high heat. Remove bacon and place on a plate lined with papertowels to soak up the excess fat. While the bacon is cooking, dredge 2 pounds of chicken breasts with flour, dried oregano, salt and black pepper. Shake off excess flour and then cook briefly, about 1 minute each side, in the bacon fat, adding olive oil as necessary. Do this in batches until all the chicken is cooked, transferring them to a plate once done.

Saute one large onion, diced in the remaining fat, adding 4-5 garlic cloves, minced once the onions become translucent. Cook for about 30 seconds.

Deglaze the pan/pot with approximately 1/2 cup of dry white wine, scraping the bits stuck to the bottom of the cooking vessel. Once the wine has evaporated a bit, pour in one 28-ounce can of Italian plum tomatoes and 2 cups of low-sodium chicken broth. Throw in 4 sprigs of fresh thyme, 1 fresh bay leaf and about 1/4-1/2 teaspoon of red pepper flakes.

In goes the chicken and bacon back into the pot. Cook for about 45 minutes over low heat, maintaining a soft simmer. Add 1 can of cannellini beans, rinsed well and cook for another 15-20 minutes. Season with salt and freshly ground black pepper, to taste and serve over rice.

Culinary Staycation

I recently made travel plans which had unexpectedly gone awry. I found myself in my parents' house for a whole week with no plans. Yes, I did sulk -- it was not the type of vacation I was hoping for. But I was still off from work, so I took the opportunity to enjoy an airy kitchen with room to move and enough counter space for me to make a beautiful mess. First was a green bean salad with homemade roasted red peppers and cannellini beans. A simple dressing of shallots, lemon juice, olive oil, salt and pepper made it a bright and colorful side dish. Serendipidously, the next night was my parents' 26th wedding anniversary. I prepared tomato fennel soup (http://lettucetalkfood.blogspot.com/2009/12/fennel-and-tomato-soup.html), a simple salad of mixed greens and lightly steamed asparagus, and onion tart. For the latter, I slowly sweated onions with butter, oil and fresh thyme until almost falling apart. Puff pastry made for a rich, crispy base for the sweet onions.

I prepared homemade ricotta cheese, made in the microwave with a touch of salt and freshly squeezed lemon juice. It took a ton of milk to yield a modest amount of ricotta, but the flavor was incredible.

I made radish sandwiches with homemade thyme butter (below), sea salt and toasted baguette.

Here is the plain butter...

And the one with fresh thyme.

Oh -- and there was dark chocolate sorbet. I (surprisingly) followed a recipe, but decided that following the ice cream manufacturer's instructions was unnecessary. This lead to confusion, frustration, and a hell of a lot of effort, but it was incredibly rich and worth the stress.

And of course, since it was vacation, there were cocktails. Bloody marys made with vegetable juice, horseradish, Worchestershire sauce, lemon juice and vodka.

I guess this post serves a selfish, cathartic purpose. I realize that it's not where you are, but what you do -- and who you do it with -- that ultimately makes you happy. I was not expecting to spend my vacation this way, but I'm glad I did.

Carrot Pudding

I need to start branching out. I can't quite describe the type of cook I am, or the style of cooking I most employ. I don't seem to choose one cuisine that I eminate in my kitchen. I do, however, know what I like -- and I like Indian food.

The only other time I've eaten carrot pudding before I made it was at work. Each semester, our dietetic interns will develop a healthy menu and serve their creations in the cafeteria for the employees. One year a student went with an Indian theme, and it was hugely sucessful. Especially for me, since I learned of this rich dessert. Now, I'm not sure exactly how healthy it was, but hey -- it was made of carrots, right?

I scoured the internet for carrot pudding recipes and, since I couldn't find just one that seemed both healthy, tasty and easy, formed some sort of hybrid attack at this Indian dessert.


Grate carrots, toss into a pot and cover with milk. (I was going through an evaporated skim milk phase, so that's what I used. I think I could have used any type of milk and it would have come out the same. Use whole milk for added richness, or low-fat or skim for a super-lean result.) If you have whole cardamom pods, add a couple to the mix.

Bring to a boil, then reduce heat to a simmer and cook until most of the milk has been absorbed by the carrots. Take the pudding off of the heat. If you are not using whole cardamom, now's the time to season with ground cardamom, or cinnamon, nutmeg, or allspice. Add raisins, giving them time to absorb some of the milk and plump up.

Now give it a try; does it need a touch of salt? perhaps some sugar? Go ahead and season to taste. To finish, sprinkle with nuts for a textural difference that rounds out the dish (I used cashews, but pistachios or sliced almonds would be great as well).

Though perhaps not completely authentic, this recipe served as an easy way to introduce different flavors into my home. It'll take some time, but I hope to be more savvy in Indian cuisine in the coming years.

Orthodontist: Weight-Loss Expert?

I have no desire to discuss the trendy weight-loss method that is described in yesterday's New York Times article (link below). The reason for this brief post is to point out one important section that could easily be overlooked.

In the 13th paragraph on page one, the writer mentions Jacqueline Fulop-Goodling. She is an orthodontist, which is a person who, according to the Oxford dictionary, specializes the treatment of irregularities in the teeth and jaw. "Dr. Fulop-Goodling...counsels patients" on a weight-loss diet that combines the use of injectable hCG, a pregnancy hormone, and a strict 500-calorie-per-day diet. I am having a hard time understanding why an orthodontist would provide dietary advice. You don't see me slapping braces on little childrens' mouths, now do you?

I highly recommend that if you do undergo any type of radical or non-traditional method to lose weight, you do your research. Understand the evidence and science behind not only the strategy, but the person who is dolling out advice.

http://www.nytimes.com/2011/03/08/nyregion/08hcg.html?pagewanted=1&_r=1

Glazed Carrots and Pearl Onions

As accompaniments to the salmon en croute (below), we made two vegetable sides. The first was a simple roasted asparagus (found here: http://lettucetalkfood.blogspot.com/2010/02/roasted-asparagus.html), which added color to the plate and a bright flavor on the palate, thanks to the fresh lemon juice.

The second was a sweet side of glazed carrots and pearl onions:




Peel the carrots and cut lengthwise into quarters. Saute in a pan over medium-high to high heat with a touch of butter and canola oil. Add peeled pearl onions (I used frozen pearl onions which I had thawed the night before). Season the vegetables with salt, freshly ground black pepper and sugar and brown the carrots and onions. Pour water into the pan to cover the vegetables about a third of the way up. Cook until most of the water has evaporated and created a thick, sweet glaze. Sprinkle with roughly chopped fresh parsley.

Salmon en Croute

This year for Valentine's Day, instead of going out for a meal and having others wait on us, my favorite Englishman and I decided to wait on each other. Together we created a simple meal that was fit to serve in any top restaurant. All it took was a bit of time, fresh, simple ingredients and teamwork.

Salmon en croute was the main dish. It's just salmon wrapped in puff pastry. Nothing else. Big deal? Yes. It's incredible.

Roll out thawed puff pastry so that it is big enough to cover the salmon. (You can make individual portions or one large serving.) Season the salmon with salt and pepper and place it in the middle of the dough. Brush the edges of the puff pastry with egg wash and wrap it around the fish, pressing gently on the seams to seal.

Put the salmon, seam side down, on a baking sheet. Brush the outside with egg wash, season with salt and pepper, and gently score the top with a paring knife, making cute little lines or designs. Bake in a 400-degree Farenheit oven until the puff pastry is golden brown. For us, it took about 35 minutes.

I must say, when researching the best way to cook salmon en croute, I was trepidatious. The vague cooking times made me slightly doubt a decent outcome. But once the puff pastry was golden brown, the salmon, indeed, was cooked perfectly.

The reaction? "This is the best salmon I've ever had." I just have to agree.

Soy Tea Latte

This February I went to Philadelphia for the first time to visit a good friend I haven't seen in years. We spent our time gossiping, venting, laughing -- all the while eating delicious food and drinking copious amounts of wine. Which brings me to the reason for this post. While catching up in a coffeeshop, my friend ordered steamed soy milk with a tea bag. Since leaving Philadelphia, that drink has been in the back of my mind. Well, tonight it crept to the front of my mind and I finally did something about it.

Pour one part plain or vanilla soy milk and one part water into a cup or mug. Heat in the microwave or in a pot over a medium-low flame until hot, but not boiling. Steap your favorite tea in the milk and water. Add honey to taste.

This improvised soy tea latte satisfied my serious dessert craving -- and it just so happens to be healthy. Thank you, Danielle, for the great idea. Cheers!

Barbecue Tofu

According to my mom, the first time I ate a lamb chop, I sucked the meat off, right down to the bone. Despite being a serious carnivore, there are many nights during the week when I have zero desire to prepare -- or even think about chewing -- meat. I remembered a dish featured in the Whole Foods hot buffet that showcases the versatility of tofu and took on making my own version.

Enter, barbecue tofu:



Cube extra-firm tofu into bite-size pieces and place on a lightly oiled baking sheet. Bake in a 375-degree Farenheit oven for about 20 to 25 minutes, turning occasionally, until the tofu is golden and toasted. While the tofu is hot, toss with your favorite barbecue sauce, edamame, sliced scallions and fresh cilantro. Enjoy on its own or over brown rice.

Homemade Applesauce

It's one of the first things I learned to cook in a culinary class during my undergraduate studies. I was completely fascinated by the transformation of whole, fresh apples into a sweet bowl of mush. It was so simple and delicious, especially when eaten warm with a sprinkle of cinnamon. When my coworker recently told me that she made applesauce from scratch in the microwave, I knew I had to give it a go.

I typically hate how everything in the apartment absorbs food odors, but the sweet smell of cooking apples permeated the air and made me feel like snuggling under a warm blanket and watching a movie from my childhood. Yes, it's that good.

Peel, core and dice apples. Place in a shallow bowl with a little water and a bit of lemon juice. Cover the bowl and heat on high in the microwave until the apples fall apart easily with a bit of pressure from a fork.

Lettuce Talk Greek Yogurt

If you haven't heard of it, then we have a problem. This creamy, tangy yogurt is thicker than regular yogurt--so thick that even if you use low-fat or fat-free varieties, you really won't be missing out on much. It is a versatile ingredient that can be used in sweet or savory recipes. And it just so happens to be healthy.

I was recently planning to use Greek yogurt as a substitute for sour cream, but my grocery store was completely out of stock. No worries! I purchased a tub of regular ol' plain, non-fat yogurt and made my own Greek yogurt.

Pour the entire tub of yogurt into a fine-mesh strainer. If you don't have one, you could use a regular colander lined with paper towels or a cheese cloth. Balance the strainer on top of a bowl and let it sit for anywhere from one hour to one day.
Transfer the thick yogurt back into the tub and it's done! One of the best parts of this "recipe" is that the final product ends up being cheaper than if you had purchased Greek yogurt.

Caper-Shallot Vinaigrette

This is it: the best vinaigrette I've ever made. I am not exaggerating, and I hate to sound so confident, but it's the truth. I recently drizzled this over a simple salad of mixed greens, cucumbers, tomatoes and artichoke hearts. In the past it has been a great dressing for a twist on the traditional Chicken Milanese. I really don't care how you use it--just make sure you try it, at least once.

Thinly slice shallots and mix them in a bowl with capers. Pour in red wine vinegar and stir in dijon mustard. Slowly incorporate extra-virgin olive oil while stirring with vigor--with vigor, I say! Okay, now season with freshly ground black pepper. You're done! Go on now--stop reading and eat!