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.