Escapades in (and out of ) my Kitchen!

TV food shows

2016-03-22T13:05:00.001-07:00

A few weeks ago, while watching Top Chef on Bravo, I was thrilled chef Martin Yan presented the chef-testants a chop suey challenge. As a child, I loved watching him on TV, but to my surprise, Brian had no idea who he was.

Martin Yan - Yan Can Cook

Before the Emeralds and Flays, the Giadas and the Rachel Rays, before the existence of the Food Network, PBS was the only place on television where you could watch a cooking show. Today, PBS still offers an array of cooking programing like Lidia's Family Table, which I tune into occasionally, but I fondly remember many childhood afternoons spent watching Yan Can Cook and the Frugal Gourmet.

In the mid-1990s, the Food Network launched. The minimalistic, stark white kitchens that Flay, Lagasse, and Batali appeared to share are a far cry to the homey, audience friendly stages they occupy now.

I've spent a good part of my afternoon searching the web for a glimpse of the past, but these images and videos conveniently are unavailable. Being that they were chefs before actors, their stage presents had yet to develop. Batali even told of a story where he grated his hand on camera, and instead of stopping the production, he dumped his hands to tomatoes, before a commercial break. Even the original food competitions like Ready, Set, Cook are so drastically different than today's programing like All-star Academy. Take a look!

Ready, Set, Cook

All-star Academy

I can only imagine that the cost per chef to be on the program cost more than the production cost of the entire series of RSC! Most network TV channels have at least one food competition show for primetime entertainment. People like watching food and how people cook. Whether it is the Worse Cooks of America or Man vs Child (can't wait to put Matthew on that show!), people are watching, for better or worse.

Michael Pollan's new series on Netflix Cooked begins with a monologue that there are more cooking shows than ever on TV, but less and less people are cooking. Though he disapproves of these actions, he too his providing entertaining cooking television. Would you call this aiding and abetting the issue of people not cooking?? I am happy that there is a new cooking TV revolution. These shows introduce new cuisines and a "can do" attitude that I find put people in the kitchen. It's allowed for more people to advocate for better food choices in their schools and super markets. People want to know what they are eating, and where it is coming from, and these shows, documentaries and even movies help people understand that cooking is what makes us human.

2016-03-14T12:24:00.004-07:00

Being that I didn't "give up" chocolate for Lent, I'm able to enjoy the chocolate-candy festivities. No, I'm not indulging in smidgens or any other bunny candies (those are reserved for Easter Sunday), but my all-time favorite, Cadbury Mini Eggs.

Never really a fan of the crème filled, these mini delights are candied shelled - like a distant cousin to M&Ms. Worse than Pringles, once you pop, you can't stop - going back into the cocoa-sugar abyss until the bag is gone. I thought this was a familial phenomenon (yes, calling out my sisters on their addiction), but this other blogger provides ways to curb your cravings to just the serving size.

But I have this nagging thought in the back of my mind: Do these candies taste the same as they did last year? Five years ago? Or even, as in my childhood? Am I currently just eating these for nostalgia's sake? Historically, Cadbury was a British company, but in 2010, Kraft foods purchased the company, which has enraged Cadbury fans. However, Hershey's has manufactured and distributed Cadbury since the late 80's. At the time, Cadbury was struggling with $30 million in debt, and the US purchase allowed Hershey's to license the Dairy Milk products. So technically, we've been consuming American-made Cadbury for years. So why are people protesting?

Currently, there is a ban on the import of British-made Cadbury. No longer can expats go to an import store to purchase their sweets. To make matters worse, Kraft foods has changed the American recipe of the chocolate; there is less cocoa and more fillers in the American variety. Cadbury now leads a double life: American and non-American. Like Mexican Coke versus "regular" Coke or Nutella from Europe versus the US, products made in America take on a whole new look, taste and feel. Take a look at this mini egg comparison from this blogger in Canada.

eggs on left are from Canada, eggs on the right are from US

Good new, there are ways to get around the import rules. You can always travel outside of the US to obtain your treats or more economically, purchase from specialty sites like the British Corner Shop. Hopefully, the chocolate feds won't shutdown operations as they tried because nothing should stand in the way of you and your chocolate!

2016-03-04T13:23:00.003-08:00

This meatball...

http://www.memphismeats.com/blog/

It looks like any ordinary meatball, right?? Well, if I said it took years of research and was made in a lab, would you believe me?? The meatball above was made from the founders of Memphis Meats, a biotechnology company that hopes to revolutionize how we obtain our meat.

Memphis Meats is the brain child of Nicholas Genovese, a stem cell biologist (like me!), Will Clem, a tissue engineer, and Uma Valeti, a cardiologist. The trio devised a method to isolate animal cells (from cow, pig and/or chicken cells), proliferate the cells in cell culture dishes and supplied the cultures with the appropriate growth medium, and then voilà, meatball! Wow! Huh?!

You might ask, can I go to my local grocery store, buy some meat, and then grow it in a petri dish? Probably not (FYI: The only thing you might grow would be mold!) In order for this to be possible, the researchers needed to isolate a cell type that would readily divide into a muscle cell. Most animal cells are mature, define cell populations, and there is very little cell division, so any normal muscle cell wouldn't do. On the other end of the spectrum, there are adult stem cells, which can proliferate and can become a predestined cell type (like adult neural stem cell can become a fully functioning neuron depending on the appropriate factors given).

Another factor that had to be taken into consideration was that most muscle cell grows in linear fashion. The researchers needed to provided their cultured meat cells with a synthetic scaffold of sorts made out of collagen (normally found in meat), in which the muscles cells could be grown upon.

Lastly, cells need to have growth medium that contains nutrients. My mom used to ask me, "What do cell eat??" Well, we normally "feed" cells with two main ingredients: one has all the basic nutritional elements and vitamins; the second looks a little like chicken or beef stock.

So back to the meatball. In this case, a donor adult muscle cell was extracted from cow and then cultured with growth medium upon a collagen scaffold. Yum!

Why cultured meat? Well live stock is expensive. They have a very large carbon foot print and in the near future it will be difficult to sustain this structure. So cultured meat is a plus here. Also, in this process, no animal was harmed in the making of this meatball, so this vegan meat, right?

There are several companies that are trying to bring cultured meat to the masses. Will I be trying this soon? I don't think so. For all intentional purposes, this is meat; however, for me, it's hard to think that I'm going to be eating from this type of dish!

Rice is good, but lentils are my life.

2016-02-25T13:14:00.000-08:00

For a quick meal, I love making lentils. Unlike most dried beans, you don't have to soak them over night, and depending on the variety, they take about 20-40 minutes to cook. Lentils are rich in iron, having the second highest amount of protein per calorie of the legumes (soybeans are number one). Also, lentils are an excellent source of insoluble fibers.

Even our ancient ancestors knew the potential of this tiny legume. Lentils were one of the first domesticate crops, where archeological sites have found lentils in 8000 year old remains! Having a mild flavor, lentils can take on the flavors of the ingredients that you are cooking with, being a great addition to soups. Growing up, my mother would make pasta with lentils, Pasta con Lenticchi, a typical Sicilian meal. Skip the "red sauce" for a night, and try this great, hardy meal.

Pasta con Lenticchi

Ingredients
- 1 large garlic clove
- 1 cup lentils (picked through (you never know if there's a small pebble!))
- 1/2 lb pasta (water to boil) penne or rigatoni
- 2 tbsp olive oil
- 2 1/2 cup water (water to cook lentils*)
- Bunch of parsley
- salt and pepper to taste
- grated pecorino romano

Step One. In a small pot, saute garlic in olive oil. In a separate pot, bring water to boil for pasta and cook pasta as according to directions or preference.

Step Two. Add water, lentils, parsley, salt and pepper to small pot and cook for 25 minutes or until lentils are tender. Note, the water should mostly be absorbed.

Step Three. Add cook pasta to lentils and cook over stove top for 1-2 minutes.

Step Four. Serve and Enjoy (add some grated cheese too!)

It may be the weather, but my sister and I both were jonesing for this dish yesterday! Shout out to you, Kristina!

True or false, can you make bearnaise in the microwave??

2016-02-20T21:26:00.001-08:00

The answer is true! It only takes some patience and knowing your microwave. I tried this recipe from Instructables. Whenever I had some extra eggs in my fridge, I would attempt this method, and on my third try, I got it!

What is a béarnaise sauce? It is derived from hollandaise - one the five mother sauces. The French mother sauces include béchamel, velouté, espagnole, and sauce tomat. Each sauce has a thickening agent (either flour or egg) mixed and cooked with butter to create an emulsion. The key for the hollandaise is to slowly cook the eggs and butter, a similarly employed method to when making custard. You don't want to cook your eggs too quickly, or you'll end up with a scrambled egg mess!

To prepare a hollandaise, classical methods acidify the eggs with lemon juice or vinegar to help aid in the emulsion, and then the mixture cooks slowly over a water bath. Melted butter is then whisked in to create the emulsion. Julia Child's method in the Joy of Cooking has the egg mixture directly over stove top and melted butter is added to the eggs. To create the béarnaise, vinegar is spruced up with shallots, tarragon, and pepper and then reduced (and cooled) prior to adding the butter.

Making a hollandaise/béarnaise over stove top is no easy feat. It is essential to have control of the temperature, which is key to this sauce. The microwave oven doesn't really make this sauce preparation easier. Many think that microwave ovens heat food "from the inside out," but this isn't true. Microwaves agitate each molecule of your food source. As the molecules move, they create heat. It is this residual heat that cooks your food, and because every molecule is moving at the same time, the food source cooks quickly. In traditional cooking methods (oven, stovetop, water baths), heat has to penetrate the out layer first and then moves inwards.

I followed the Instructable recipe, but I was very cautious on my timing. You need to use short bursts of heat and whisk vigorously when using your microwave. I used seven second intervals to control my emulsion temperature, and I took my time whisking. Eventually, you will notice your emulsion change from a frothy, pale yellow to a bold, golden yellow. Note, you can also over cook your emulsion, so be careful not to over nuke your food!

Meatloaf

2016-02-12T12:58:00.000-08:00

Growing up, I never understood why people didn't like meatloaf.

Then, I realized their meatloaf wasn't anything close to what I called "meatloaf" in my home. Even the first time I made meatloaf for Brian, he instinctively ran to fridge to grab the ketchup and was ready to douse the dish. Luckily, I was able to stop him! Disclaimers: this meatloaf recipe 1) is not a brick with a squiggly, red ketchup line or lines on it and 2) it is delicious.

Our family's recipe for meatloaf is stuffed with peas, mozzarella and ham. Yes, it is a little difficult to prepare, and there are multiple steps, but once you get the hang of forming the loaf, it's a great meal that you'll love.

Ingredients:
Beef Mix
1 1b ground beef (I use 90:10)
3 eggs, beaten
1 cup parmigiano, grated
1/2- 3/4 cups bread crumbs, seasoned
salt and pepper for taste
Stuffing
1 cup of frozen peas
1/3 onion diced
1/2 cup mozzarella cheese
1/8 lb deli ham, sliced thin (can omit)

Step One:
Using your hands, mix beef, eggs, parmigiano, salt and pepper. Gradually, add bread crumbs to mix. You are looking for a meatball mix consistancy; the mixture should be still moist but able to hold its form.

Before After

Step Two:
Meanwhile, saute onion and peas.

Step Three:
Roll some aluminum foil. Flatten meat mixture to about a half inch in thickness.

Step Four:

Layer ham on to mixture.

Step Five:

Layer sauted peas and onions.

Step Six:

Layer shredded mozzarella.

Step Seven (The hard part):

Fold the two ends of the mixture, using the foil to help lift the meat. Press the sides and ends together.

Step Eight:

Gingerly place in baking dish and cook for 30-35 minutes at 350F.

mmm, meatloaf!!!

Step Nine:

Slice and enjoy!!

look how the peas, cheese, and ham just melt into the loaf!

Quick Dinner

2016-02-11T18:46:00.001-08:00

Have you ever seen this in the store, and not know what to do with it?

This is already prepared polenta. All you need to do is slice and reheat that simple! When making from scratch, polenta is cornmeal that has been boiled. You can stop at this step and eat like a porridge or thicker like a mash. Most times, it is cooled in a baking dish to set and then baked or fried. This is a great alternative for your starch side, simply heated in skillet and sprinkle some parmigiano, or as I prepared below as a lasagna casserole; instead of pasta, try polenta.

Step One: Slice polenta.

Step Two: Layer with cheese and sauce. Here, I had made a meat sauce (see I did NOT call this gravy; that goes on a turkey).

Step Three: Bake at 350F until top is golden. About 25 minutes.

Step Four: Enjoy!!

Desparately Seeking Seaweed (Snack)

2016-02-10T07:44:00.000-08:00

I was in my local Trader Joe's looking for one of my all time favorite snacks, "Oriental Rice Crackers." When the cashier asked,"Did you find everything you're looking for?" I responded,"You know, I couldn't find the Oriental Rice Cracker snack." He rang and called out,"Two bells!" - code for customer can't find random item they don't need. The courier came to answer the request but explained that the item has been discontinued. Bummer.

The name rings with gastronomical cultural misappropriation, and I've always known of this snack as "Oriental Rice Crackers" though the snack originates in Japan. When I was a child, I'd sit watching afternoon cartoons with my Taiwanese neighbors snacking on these sweet, crunchy, savory delights; I even had my mother going to international stores buying them for me. They are easier to find now (Costco has their own Kirkland variety too), but the convenience of having them readily available at Trader's was a binge snacker's dream.

To the naysayers of sushi or anything enrobed in seaweed, you'd be surprised that you've probably eaten it unknowingly. Carrageenans and agar are seaweed extracts that are used as thickening agents in things from toothpaste to ice cream to skin creams. Yum!

Over the past few years, seaweed has entered the "super food" craze, where you can easily find roasted seaweed packs in your regular grocery stores aisle. So why has it entered the super food realm? For starters, seaweed is rich in iodine, which is essential in regulating thyroid hormones. Our bodies need iodine in order to properly regulate thyroid hormones. Often, the foods we eat aren't rich in the element. If you've switched out regular table salt for fancy pink himalayan or hawaiian smoked black sea salt, you've most likely lost your iodine source. In the 1920, the government mandated iodine be added to table salt. This was to reduce the problem of hypothyroidism, a condition in which the thyroid gland doesn't produce enough thyroid hormone. Even moderate hypothyroidism symptoms can include fatigue, muscle weakness, and even worse, goiters (the swelling of the thyroid).

If you're not so interested in this high impact iodine food, yogurt and strawberries have iodine too, just not in the same quantity.

Seaweed's other health benefits include being a source of potassium and calcium. In addition, the introduction of seaweed can balance acidic diets, since it is a good source of magnesium. Many of the foods we eat are either very acidic or when our body breaks them down, they create acidic compounds, so the introduction of seaweed can keep our diet pH in check. Also, research suggests seaweed can also help regulate estrogen and estradiol levels.

There are three types of seaweed: red, brown, and green, all belonging to the algae family. My favorite cracker in the mix is wrapped in nori, the type of seaweed used to wrap sushi (red algae).

When you order miso soup, the delicate dashi is prepared with dried kelp (brown algae).

If the idea of eating seaweed is still strange, spirulina (green algae) supplements are an excellent source of a complete protein, containing all the essential amino acids needed for your diet.

Sbarro's Saga Continued...

2014-03-09T20:33:00.001-07:00

I was reviewing some of my old post, and I came across my article about Sbarro’s, which filed chapter 11 bankruptcy in 2011, and recently, I read the chain closed about 150 more locations. At the time of my last post, the great recession was to blame for the poor turnout in malls across the country. Less people in the mall, less foot traffic in the food courts, and consequently, less people eating at the food court king, Sbarro’s. Now, the recession is over and Sbarro’s is still losing. Why?

Are people just plain tired of greasy pizza? In an effort to provide healthier options, last year Sbarro’s introduced a 270 calories per slice pizza. I haven’t tried it yet, but it looks okay. Then again, if I’m going for a slice a pizza, it doesn’t have to be healthy. During the recession, chains like Five Guys have boomed, and they’re not very health conscious at all!

You'll most likely find a Sbarro's branch in a food court or highway rest stop. I don't remember the last time that I visited my mall's food court. I usually try to avoid it; too crowded, too many preteens! I do remember going to the Cheesecake Factor. Even though the wait, this casual dining establishment and the alike have taken business away from court. The cafeteria-style displayed pizza is not as appetizing as "made to order" food that a Chipotle or Panera Bread has to offer. Maybe that's why Sbarrro's Inc. has created a new restaurant concept to take back a piece of the consumer pie!

Cucinova is Sbarro's new fast casual dining establishment. Patrons can order from their pizza menu, which names items such as "wild mushroom pizza" - portobello, shiitake, and button mushrooms drizzled with white truffle oil - to creating their own. There are also some neat, en vogue salad options like red and yellow roast beets with goat feta cheese. Fine dining meets affordable and convenient all on a pizza! Oh and did I mention they have craft beer on tap?? Currently, there are only two locations; I hope they expand quickly!

This won't be an automatic win for Sbarro's Inc because there are other fast casual pizza places, like Vapiano and others alike, so they'll need to find their niche.

As for Sbarro's, they decided to rebrand themselves, by adding "Brooklyn Fresh" at the end of their name. With the words "Brooklyn" and "Fresh" at the end, it has to be good too, even though it seems like there's in nothing new! These rebranded branches won't be at malls, so what happens to the original Sbarro's? Time will tell...

ch-ch-ch chia!

2014-02-25T18:49:00.000-08:00

I can’t help when I hear the word “chia,” I instantly think, “ ch-ch-ch chia!”

Yes, that famous commercial, where you spread seeds onto a clay mold; those seeds are the health food craze that I finally succumbed to. I bought a bag at Trader Joe’s ($4.99) to see what they were all about.

Chia originates from Latin America, and even the Native Americans knew of their “super food” qualities. The Mayans named this plant after their word meaning “strengthening.” Tribes would consume the seeds during their battles and hunting expeditions. Just a spoon full of seeds would boost their energy needs, and today, chia is becoming a favor food amongst athletes.

Like flax seeds, chia seeds are packed with fiber, which keeps your body from quickly absorbing glucose; this prevents sugar “highs” and “lows.” One of the main health benefits from chia seeds is their amount of omega 3 and 6 fatty acids, which is essential in building cell membranes. Also, studies have shown that omega fatty acids prevent inflammation, lower blood pressure, and protect against heart disease. There is some conflicting data on whether plant based fatty acids are inferior to fatty acids found in fish oil, but in general, most people do not ingest enough of either, so bring on the chia seeds!

Chia seeds are another good source for antioxidents, which protect the cells from free radicals that can cause cellular damage or cell death (aging!! ahh!). Also, chia seeds contain all the essential amino acids to make proteins, so it is considered a “complete protein." As for important minerals, chia seeds contain phosphorous and calcium, which are important in bone and teeth formation.

So for my first chia seed experience, I added them to my post workout green drink.

Ingredients
1 tbsp chia seeds
1 tsp tumeric (anti-inflammatory, antioxidant)
1 cup collard greens (lower cholesterol, Vitamin K (blood clotting), anti-inflammatory)
1 cup almond milk (protein, Magnesium (food breakdown), vitamin E (antioxidant))
1 meyer lemon (iron (blood), potassium (heart and kidney), vitamin C (antioxidant))
1 tsp apple cider vinegar (aids in digestion)

Directions
Combine all ingredients and blend. Enjoy all the nutrients!!

Not bad, really no impact on my drink. When I first learned about chia, I had seen a chia drink like this:

It kinda looks like boogies with a lime wedge! Really, it is better to soak the seeds prior because the seeds take up so much water, and if ingested whole can sometimes bring on constipation.

For my second chia seed endeavor, I made a breakfast cereal.

Ingredients

1/2 cup of instant farro, cooked

1/4 cup of chocolate almond milk

1 tbsp chia seeds

1/4 cup banana

1/4 cup walnuts

Directions

Mix all ingredients and let sit over night.

The next morning, my chia seeds had become gelatinous, and really, it wasn't as bad as I feared!

Maybe, I'll have the appetite and make a chia drink!

from the heartland of mushroom country!

2014-02-21T16:17:00.002-08:00

Although I’m from the Garden State, I acknowledge that Pennsylvania is the king of mushroom growing in the US. Not too far outside Philadelphia, a small, quaint town – Kennett Square – proclaims itself as the “mushroom capital of America.” Each fall, the town hosts a mushroom festival to promote mushrooms and to educate people about their health benefits.

Some basic “biology facts” about mushrooms. Though they’re found in the Produce Department, they are NOT plants. Mushrooms and their yeast cousins belong to the Fungi Kingdom. Genetically, mushrooms are more closely related to animals than they are to plants. A lot of what we know about how our cells work is based on yeast cells too, so these “fun- guys” are very important model organisms! Okay, done with the science, moving on.

I’ve learned that people generally love mushrooms or hate them, so there's no middle ground. I for one, think that mushrooms are edible sponges, soaking up any flavor. I'm even trying to grow my own!

On one of my trips to the farmer’s market, I picked up a mix quart of wild mushrooms: shitaki, pearl, and blue oysters.

Look at these "fun -guys"!

The vendor suggested a simple sauté with butter and garlic; I thought, “It’s Sunday: pasta day!” I had fresh lasagna sheets that I cut to fit in my “lasagna for two” pan (it’s 3x9inches). I prepared a béchamel sauce, and layered the pasta, mushrooms and sauce, until full.

Ingredients:

1 lb mushroom

½ sweet onion, diced

lasagna sheets 3 full sheets, then cut to fit in pan

2 tbsp olive oil

salt and pepper to taste

mozzerella

béchamel sauce

2 tbsp flour

2 tbsp butter

2 cups milk , room temperature

½ cup parmesan cheese

Directions:

Heat olive oil, and sweat onion with salt and pepper. Chop mushrooms and add to pan.

Cook until amount has become a quarter of original amount.

Where did they all go?! Mushrooms are mostly water.

To prepare béchamel sauce, prepare a roux with butter and flour. Cook until lightly brown and nutty smelling. Slowly whisk in milk. Milk should be room temperature so that the temperature change isn’t too drastic. Once thicken (15 minutes), add parmesan cheese.

See it will stick to the spoon; if watery, keep cooking!

Prepare lasagna sheets as directed by your particular pasta. To pan, add sauce, layer pasta, mushrooms, and mozzerella. Continue in this manner until pan full.

layering

Bake for ½ hr at 350F. Enjoy!

Bubbly out of the oven!

It was a great success even for my husband, who over the last seven years has gone from a mushroom "hater" to "okay, I like this one!"

Kohlrabi – coal-rob-ee

2014-02-20T20:57:00.001-08:00

Another farmer’s market find was kohlrabi. I had heard about this vegetable on cooking shows, but never really knew what it was. I asked the vendor, and he described it as a radish-like vegetable. When I quipped, "Is it sharp?" He responded, "Well, no ... well yes, but more so sweet like an apple." I then asked, "How do you cook it?" and he told me I could prepare it roast, but really, he liked eating it raw.

When I returned home, I googled kohlrabi; I found this!

Does this come from outer space or PA farm country??

I immediately questioned, "Did he know what he was selling me?! Is this it?!" I quickly read that there are two varieties, green and purple, and they are usually shaved down when sold. Though kohlrabi looks like a root vegetable, it’s more related to cabbages and kale then carrots and turnips.

I peeled the vegetable and tried a wedge. Not too sharp and tasted like an overly starchy apple, and it was slightly sweet. I thought instantly to make a kohlrabi slaw.

Ingredients:

- Two kohlrabi "bulbs"

- Two beets

- 1 endive

- 2 tbsp olive oil

- 1 tbsp white balsamic vinegar

- 1 tsp honey

- salt and pepper to taste

Directions:

Shred kohlrabi and beets.

Look at those colors!

Cut endive. Mix olive oil, vinegar, honey, salt and pepper. Combine dressing with vegetables.

Enjoy!!

More kohlrabi info found here, http://well.blogs.nytimes.com/2012/03/09/discovering-kohlrabi-its-a-vegetable/?_php=true&_type=blogs&_r=0

When will it be time to make the doughnuts??

2014-02-20T20:11:00.000-08:00

As a child, it was a treat to be taken to Dunkin’ Donuts. I remember the sheer joy of peering over the counter and gazing at all the varieties of sprinkled sweets and iced goodies that where only a reach away. Once given the box of doughnuts, my eyes would widen and then the choice was on; fried glazed chocolate crawler or the classic rainbow sprinkled? But the “crawler” of my childhood is gone, replaced with something that’s now called a “stick” - and I’m lucky even to find the chocolate variety! - and my sprinkled doughnut leaves me with a strange, chalky coating in my mouth. The Dunkin’ Donuts of yesteryear is gone and with Corporate’s initiatives to make DDs a fast food restaurant, and I wonder, “What would ‘Fred the Baker’ think?!”

Over the summer, I heard the first news of Dunkin Donuts trying to emphasize the “Dunkin’” part of their name, when CFO Paul Carbone said, “We’re a beverage company.” To me that was a complete assault on what made the company famous, the doughnuts! I can still hear the echoes of Fred calling, “Time to make the doughnuts!” and can remember Fred restocking the doughnut shelf commercial. I cringe to think that this memory of doughnuts could be possibly wiped from memory with the invention of more nonsense “-lata” drinks! I will admit, I’m not a fan of DD’s coffee and their coffee-like drinks are just full of sugar and creams and compounds that are most likely found on my lab bench. If DD wants to focus on something, maybe they should hone their efforts in a more health conscious drink instead of bring the American consumer more of the same syrupy concoctions. Then again, if you’re frequenting Dunkin Donuts, you’re looking for a treat that is usually not on the healthy side…

What got me thinking about Dunkin Donuts was a billboard ad that boasted six doughnuts for $3.99. That doesn’t sound incredibly expenses, but like the price of the postage stamp, the price for a doughnut at DD has gone up too. With some searching, I learned that Mr. William Rosenberg, creator and first owner of Dunkin Donuts, sold a dozen doughnuts for 69 CENTS in 1950! With this special going on, the price per doughnut has almost sextupled! Yes, coffee and milk prices have risen, so currently it’s a steal to buy six doughnuts instead of one (one doughnut is $.99 and without the special it’s normally $5.89 for a half dozen).

I haven’t written off all doughnuts; I actually love doughnuts and that’s why I won’t settle for just “okay.” Even many restaurants have recently added some kind of doughnut dessert item whether or not they actually call it a “doughnut,” the item is still fried, sugary goodness! It’s not about cost but purely taste. So in Philly, the doughnut king would be Federal Donut, and only for $1.50, you can enjoy the sugar raised doughnut of your childhood.

Amazing delight fresh out of the frier and rolled in cinnamon and sugar!

It’s not just FedNuts, but I feel like any mom and pop establishment has a better product than DD. Take Duck Donuts in the Outer Banks; they house “the breakfast of champions” - or maybe kids and kids at heart! What both these establishments have is that you can actually watch how your treat is being prepared; from being fried and glazed right before your eyes - a craft that DDs lost long ago.

Duck Donuts in Corolla, NC

To me, Dunkin Donuts is in a bit of an identity crisis. It cannot produce a quality product while it’s trying to be recognized for something that it is not.

cornflake fried chicken?!

2014-02-06T19:47:00.000-08:00

Sounds strange, but this is a great alternative to breaded fried chicken. As a kid, this meal was a treat. Yes, everything tastes great fried, and anytime fried chicken is listed as a menu item, hands down, I’ll order it! Think about when you bite into a piece; that initial crunch, that moist chicken, just a perfect combo. There’s definitely something about that crispy, savory taste that’s in every bite of chicken. I’ve gone to great lengths to find the best fried chicken in Philadelphia. Sure, it was a struggle and some weren’t great, but for the good ones, they were well worth the trip. Unfortunately, as much as I love to eat fried chicken, I love my arteries more! So, on to baked cornflake “fried” chicken!

Cornflakes make a great breading. Personally, I think crushing the flakes versus pulsing in a food processer makes a good, crunchy base. Also, you can get out some daily frustration by crushing them with your hands! In my recipe, I added spices that I like, but it’s always fun to experiment.

Recipe

1 lb chicken

2 ½ cup corn flakes, crushed

1 tsp garlic powder

1 tsp paprika

½ tsp chili pepper

½ tsp nutmeg

½ tsp salt

1 large egg

2 tbsp milk

1 tbsp olive oil

Directions

Crush cornflakes. Add spices to cornflakes. Beat egg and add milk and olive oil for egg wash. Cut chicken to size desired.

Dip chicken into egg wash.

What came first, the chicken or the egg?

Dip chicken into cornflake mixture.

Can you find the chicken??

Bake at 350F for 25 minutes.

Ready for the oven!!

Looks just like fried chicken, but surprise, it's baked! Has a great crunchy factor from the cornflake crust and is artery friendly!

Heirloom Carrots Parte Deux!

2014-01-30T20:00:00.001-08:00

Maintaining healthy habits in the New Year is a constant struggle. As January comes to a close, I’m trying new ways to continue eating well. I have a bag of buckwheat flour that’s about to expire next month; I probably bought it the last time I was “eating well”!

Can you see the date?! I got two more weeks to go!

I searched the internet blogs and recipe lists for the last two days looking for a recipe that wasn’t necessarily vegan and didn’t have any strange stabilizing agents like xanthan gum. What I concluded was that I’d try something on my own!

My heirloom carrots inspired me to make a carrot cake muffin, but a healthy version, and my favorite kitchen gadget aided in the shredding!

By saying, “No!” to cream cheese frosting, these muffins became savory and the buckwheat adds an earthy element. Also the honey didn’t impart much of a sweet factor as I’d had hope, so in a possible revision, I’d substitute honey with brown sugar. As a side note, you can substitute whole what flour for the oat flour. If you don't have oat flour, you can quickly make your own by pulsing oats in a coffee grinder. I used the grinder blade on my Nutribullet. Ultimately, I reached my goal with this recipe. This will be a great breakfast with a little bit of fruity jam; can't wait til tomorrow morning! ENJOY!!

Ingredients

1 cup buckwheat flour (dark)

^1/2 cup oat flour

2 tsp baking powder

^1/4 tsp salt

^1/4 tsp cinnamon

^1/4 tsp ginger

^1/4 cup walnut

^1/4 cup apricot

2 ^1/2 cup carrot (about 2 carrots)

^1/4 cup honey

1 egg (beaten)

^1/3 cup canola oil

1 cup skim milk

Makes 12 muffins

Directions

Heat oven to 350F. Mix dry ingredients. Mix wet ingredients. Grate carrots. Combine wet ingredients to dry. Place mixture into muffin tins and bake for 20 minutes.

PS
This is my cream cheese frosting recipe:
Ingredients

1 1/2 cups powdered sugar

1 8-ounce package cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

Directions

Blend all ingredients together with an electric mixer. Dollop onto muffins.

The carrots turned my soup purple!?

2014-01-27T19:00:00.000-08:00

My blogging hiatus is over! Hello and welcome back to my cooking adventures!

I decided to make some chicken stock tonight. Over the weekend, I visited my old farmer’s market in Clark Park to pick up our weekly vegetables. With the bitter cold, it was hard to stroll each stand. Though the crowd was small, the shivering vendors busily restocked baskets with local produce. Perhaps, really they just kept moving to forget how cold it was! As I examine each basket, I picked up some heirloom carrots.

These wonderful purple, orange, and red variations are so ornate, and they retain such a pungent carrot-flavor when raw. The sugar content is much less than the average store bought, and the purple variety has a sharp parsnip flare.

For my stock, I took out my 3qt pot, filled it with carrots, celery, onion, mushrooms, and chicken bones, and then covered with water. I added salt, pepper, nutmeg, cumin, and bay leaf. I brought the stock to a boil and then let simmer for an hour.

Upon my return, the purple carrots leached their color! The flavor is there, and the carrots have mellowed in intensity.

I’ll definitely be getting some looks at lunch with my purple soup! With the remaining carrots that I have, I’ll roast them, and hopefully, the purple carrots will behave and not bleed!

My Sbarro's Update

2011-12-28T12:53:00.000-08:00

Earlier this year, I blogged about Sbarro's filing for chapter 11, and today, I read an article about "zombie" restaurant chains that just keep on pulling though (http://finance.yahoo.com/news/slicing-costs-still-serving-160802334.html). On November 29, Sbarro's exited Chapter 11 bankruptcy (http://nrn.com/article/sbarro-exits-chapter-11). With some restructuring, loans from lenders, and most likely people cutting back on healthy food during the recession, the chain has come back from the crypt. I'm personally glad that this food court staple has a second chance. Though the Sbarro's doesn't have a significant signature dish in the way that your order a Whopper from BK or a McBlank from McDonalds, I just like Sbarro's because you can never go wrong with a slice of pizza (well maybe sometimes you can, but it sure beats some mystery meat sandwich!)

Sunday's dinner

2011-12-21T10:49:00.000-08:00

Continuing the theme of cleaning out my freezer, Sunday night, I made tortellini with peas and roasted lemon chicken with a side or Trader Joe's cauliflower and romanesco (http://www.traderjoes.com/fearless-flyer/article.asp?article_id=224) . (minus 3 1/2 from my freezer!!)

Romanesco belongs to the broccoli-cauliflower family, and if you can determine from the vegetable's name, it's from the Rome region of Italy. You can pretty much prepare it as you would broccoli or cauliflower: steamed, boiled, sautéed etc. TJ's has it in the freezer section, and it's served in a butter sauce. The bag gives directions to microwave its contents, but I think it would have been better roasted. If you see this vegetable, definitely give it a try. It's also pretty cool looking!

As for my tortellini with peas, here's my recipe:

- 1/2 small onion, diced

- 4 small garlic cloves, diced

- 1/2 cup green peas

- 3 tbsp olive oil

- 1 tbsp tomato paste

- 1 box tortellini

salt and pepper

Sauté onion and garlic for 5 mins in olive oil. Add tomato paste and combine. Add green peas and continue to cook until peas are tender.

In the meantime, boil water to cook tortellini and follow cooking time according to package. Reserve 1 cup of pasta water. When the pasta is almost completely cooked, combine with onions and peas and add pasta water to combine ingredients.

Serve and enjoy!

To make the chicken, I thawed two chicken breasts, and I seasoned the meat with salt, pepper, and oregano.

Cook at 400F for 45 mins (Note, my oven temp may be different than yours, so if clear liquids come from the chicken or if you have a thermometer, then it's ready!) Add juice from one lemon.

Here, I have it served with Trader Joe's cauliflower and romanesco.

I add lemon last to intensify the lemon flavor, and it's a nice bright surprise on a cold night!

can you pass the salt?

2011-12-20T07:25:00.000-08:00

Last night I kept dinner simple. I took out Trader Joe's soy-ginger glazed cod (http://www.traderjoes.com/fearless-flyer/article.asp?article_id=230), steamed rice, and popped a bag edamame in the microwave (minus 2 from the freezer!!) The cod had great flavor, and the ginger wasn't too overpowering as Brian puts it. It was a great meal with very little effort.

After steaming the edamame, Brian sprinkled some salt onto the pods and asked,"Does all salt have iodine?" The answer is no; not all salts contain the micronutrient. With many recipes calling for Kosher salt or sea salt, these do not contain iodine. Even basic table salt has to state whether or not it iodized.

So what's so important about iodized salt? It helps prevent iodine deficiency, which was first recognized as a public health concern in the 1920's, and shortly after, iodine was added to flour first, then to salt. It may seem that two main staples of our basic diet, flour and salt, should be sufficient in preventing iodine deficiency; however, today, flour is not iodized, and companies are not mandated to add it to salt. Compounded by the fact that we are all "trying" to use less salt, these factors are leading to a decline in the intake of iodine and a rise in the deficiency.

Iodine is needed to produce thyroid hormones, and without its intake, hyperthyroidism can cause the thyroid gland to swell resulting in a goiter. Another concern of iodine deficiency is in pregnant women. Without the intake of the element, the health of the mother and child are at risk, including potential miscarriage, stillbirth, or mental retardation.

Just before you start taking iodine supplements, too much iodine is also not a good thing! It you consume excess iodine, you can stimulate too much thyroid hormone. If you keep to the required daily allowance of salt, which is less than one teaspoon (and remember most food we consume contain sodium), then your iodine intake should be covered, unless you're expecting, then talk to your doctor.

Manhattan Clam Chowder

2011-12-19T15:07:00.000-08:00

When we were in Cape May, we ordered softshell crabs to-go from the famous Lobster House. With the remaining legs and shell, I made a crab stock. I had seen that recipes call for fish stock, and I after a few google searches (http://www.saveur.com/article/Recipes/Lobster-Broth), I assumed that if you seeped the shells, it would yield a broth outcome, and it did. I just never knew what I wanted to do with fish broth.

Until last week, my fish stock tupperware inhabited my freezer! I decided to make Manhattan Clam Chowder. I even tried to replicate the Lobster House recipe, since I kept the lid and the ingredients were listed, so I decided to give it a whirl!

In my clam chowder (made 4 servings), I used the following
- 2 celery stalks
- 1 large carrot
- 1/2 medium onion
- 2 cloves garlic
- 2 hand fulls of fingerling potatoes
- 2 cans of minced clams
- 4 cups of crab stock
- 1 14.5 oz can of diced tomatoes
- 1 cup water
- 2 bay leaves
- 1/4 tsp pepper
- 1/4 tsp oregano
- 1/8 tsp salt
- 3 slices of Bacon diced

First, dice the bacon and cook until the fat is rendered. Use a medium heat, but if the bacon starts to burn, lower the heat.

As the bacon is cooking, dice the onions, carrots, celery, and garlic.

Next, remove the bacon from the pot, and keep it aside. Sauté the onions, carrots, celery, and garlic in the bacon fat. Add spices. Cook for 5-7 mins at medium heat.

Add potatoes and continue to cook for additional 5-7 mins.

Add fish broth, water, and diced tomatoes. Bring to a boil and cook for 20 mins. Add the clams and bacon. Continue to cook for 15 mins.

Serve and enjoy!!!

cleaning out my freezer!

2011-12-19T14:32:00.000-08:00

So being that I've had this thought for sometime now, I've been in the process of cleaning out my freezer, and boy did I have some winners - like Christmas cookies from last year!

Here's a picture of my freezer about two weeks ago.

Stuff to capacity! Here is the door...

Now, many of you might be wondering about the dreaded freezer burn. As long as you store your food in airtight packages, your food should be safe. The problem with freezer burn is that if you do not store your food in airtight containers, the moisture within the food will freeze, leaving ice crystals behind and your food (especially meats) becoming dehydrated and "burned", thus freezer burned. Also, because water leaves your food, then it is possible for oxygen to seep in, and by doing so, the flavor and/or color of your food can change. Food that has freezer burn is safe to eat, but it might have a different taste or flavor than a normally fresh piece of food (like a steak) would have.

I've made several attempts to remove items to have a clean fridge by the new years. My first recipe: Manhattan Clam Chowder.

Sbarro's declared bankruptcy

2011-04-21T07:01:00.000-07:00

I referenced this as a Facebook link, but the pizza chain, Sbarro’s, declared bankruptcy earlier this month. I was a little taken aback - a food like pizza, so affordable, but a company seeking bankruptcy? Because of the economy, many families have decided to sustain from eating out, so restaurants have taken a hit over the past few years. Also with a product like pizza, where its ingredients are cheese and flour, it is more costly to produce. This family-started company, whose founders immigrated here in the 1950s, expanded their business into one of the “great” American food chains is now restructuring. I hope for Sbarro’s Inc that this process helps them rebuild, and the company can continue to be a food icon in America.

http://www.bloomberg.com/news/2011-04-04/sbarro-files-for-bankruptcy-protection-after-restaurant-chain-s-sales-slid.html

The Brian Special

2011-04-21T06:42:00.000-07:00

It’s a rare sight when I prepare an American-Italian meal – pasta and chicken parmigiana – but it’s Brian’s favorite, so at least once a month, I’ll make something he’ll definitely enjoy. I was curious of the origins of the dish. Yes, it’s typically found at most chain restaurants and delis, and I had assumed it somehow came from the north with a name like “Parma-“; was I wrong! It is thought that the dish comes from southern Italy (Sicily and Campania take claims to being the originator region of the meal), where it started as eggplant parmesan. The eggplant is a staple in southern Italian cuisine, thus as the dish evolved, layers became chicken and then veal. Today, it’s a more common American dish than Italian, but it is still a beloved favorite by many (especially Brian!)

One of the reason why I don’t cook this meal as much is because there are so many healthier alternatives, but with some tweaking, you can make it a little better (it’s like how diet coke is to coke, sort of). I use whole wheat bread crumbs from my stale bread pile, part-skim mozzarella cheese, and bake the chicken instead of frying. Also, I usually don’t have sauce on hand, so if it’s made and frozen, there’s usually a chance that I’ll make this dish.

1 egg beaten with a tbsp olive oil

½ cup bread crumbs with oregano, salt, pepper, garlic powder

1 cup tomato sauce

½ cup part skim mozzarella cheese

2 chicken breasts

Dip chicken in egg mixture and bread. Bake at 400F for 25 mins. Heat tomato sauce. Remove chicken from oven and spread tomato and cheese on top, and place back into the oven to melt cheese. Enjoy!

French Onion Soup

2011-04-17T19:20:00.000-07:00

Probably, you have noticed a trend with my blog entries; I’m backlogged with food, from my pantry to my freezer, and I don’t like throwing anything away. I’ve made a roast twice this year, and I’ve freeze the cooking liquid with the thought that I’d use it as beef broth.

With the weather changing, comfort food recipes will be put away, but with a cool day like today, I decided to make French Onion Soup. It's a great soup that's usually in everyone's "top five" soups. Here's my recipe:

1 large yellow onion

4 sprigs of thyme

1 bay leaf

1 tbsp unsalted butter

salt and pepper to taste

1 tsp flour

½ cup red wine

2 cups beef stocks

2 cups water

sliced Italian bread, toasted

1 cup grated Gruyère cheese

½ cup mozzarella cheese

Cut onion in half, and then with each half, slice onion thin. Melt butter and add sliced onions, thyme, bay leaf and salt and pepper to taste.

Cook over low heat for 25 mins, occasionally stirring. Add 1 tsp flour and cook for 2 mins. Add wine to deglaze the pan and cook for 2 mins.

Add beef stock and water and cook for ½ hour until favors meld together.

Pour into ovenproof casserole pot. Place toasted bread on top and add cheese.

Place in broiler for 3 mins until cheese melts.

This made soup for four. This was a great recipe for my first time making onion soup, and though a little time consuming, the soup was worth it. Note, the original stock I made had carrots and mushrooms, but your stock doesn't need to have these ingredients. Also, I used red wine because that's what I had opened, but white is good to use too.

new favorite candy

2011-04-16T14:04:00.000-07:00

I had a candy graving the other night, and living next to a CVS, I can get my fix. So walking down the candy aisle, I found Hershey's ode to their competitor's M&Ms, their new "Pieces" line. Yes, Reese's Pieces have been around for years, but they've combined our favorite Hershey's candies into bite-size, candied-shelled delights! I picked up the Hershey's Special Dark Pieces - SO GOOD and much better than the dark chocolate M&M's. Go out and pick these up! Hershey's also has York Pieces and Almond Joy Pieces.