Cooking to Combat Cancer…

May 13th, 2010


Blog events are not exactly what they used to be… with the increase of facebook/twitter participation bloggers do not need to use events as much to get involved in the foodie world. Also with the Daring Bakers and Tuesdays with Dorie, how do people find the time to bake/cook so many different things?

However, I really enjoy them because 1. I’m always up for a new challenge. 2. I like discovering new blogs that I wouldn’t have found in another way.  3. I like it when the events have a purpose.

Chris of Mele Cotte invented this event that encourages healthy eating to fight cancer.  After looking over a couple lists of healthy cancer fighting foods…I realized that a recent dish I made fit perfectly with this event… Spiced Chicken on Melting Onions… it has garlic, onions and tumeric… I paired it with some whole wheat orzo (another food on the list)… it was delicious!

The recipe came from Crazy Water Pickled Lemons that I have had for years.  It was one of those cookbooks that I bought on a whim because it sounded cool.  It is a gorgeous cookbook of Middle Eastern, North African and Mediterranean food.  I love just looking through it and was happy to finally make something from it… next perhaps those chocolate dipped figs…



S
piced Chicken on Melting Onions
(adapted from Crazy Water Pickled Lemons)

4 chicken breasts
2 tbsp olive oil
3 onions, halved and sliced into half-moons
1/2 tsp ground tumeric
1 cup chicken stock or water (I used water and it was great!)
1/2 tsp. saffron threads
3 oz. green olives

Marinade
6 garlic cloves, crushed
1 tsp ground ginger
1/2 tsp each of ground cumin, paprika and cayenne pepper
4 tbsp olive oil
2 tbsp lemon juice
salt and pepper

1. For the marinade, mix together all the ingredients. Rub it all over the chicken and cover with the rest of the marinade. Marinate for a least 3 hours or overnight, turning the chicken occasionally.

2. heat the olive oil in the bottom of a shallow, ovenproof pan. Add the chicken and quickly cook the outside until nice and golden. Put the chicken aside.

3. In the same pan, start to cook the onions. When they are softening and beginning to turn translucent, add the turmeric and continue to cook, stirring, for another minute. bring the stock or water to a boil and dissolve the saffron in it. Add this to the pan, along with the chicken pieces and any juices that have come out of them.

4. Cook in an oven, preheated to 350F, for 30 minutes. Add the olives to the pan about 15 minutes before the end of the cooking time. Scatter with parsley or cilantro to serve.

Study Break…

April 30th, 2010


I’m knee deep in studying… but taking a short break to give you this random throw together from the fridge dish… a few days ago I made an asparagus soup (inspired by the much more amazing Zenchef Asparagus Soup). It was good but then today, I decided to add some orzo, olive oil and parmesan… Delicious!  mmm… a glass of red wine would be good… yes, yes, back to studying…

Asparagus Soup with Pasta

1 bunch of asparagus, broken into smaller pieces
3 garlic cloves, chopped
2 in piece, ginger, chopped
1 pear, in smaller pieces
1 cup water/chicken broth
1/2 teaspoon lemon juice
salt and pepper
1/2 pound orzo, cooked
1 tablespoon olive oil
1/4 cup parmesan

1. Put a little olive oil in a pot, heat the garlic and ginger for a few minutes.
2. Add the asparagus, pear, and water. Bring to a boil.
3. Allow to simmer for about 20 minutes until the liquid has reduced.
4. Use a food processor or immersion blender, puree until smooth.
5. Mix with the orzo, olive oil, parmesan and lemon juice.

Feasting on Art…

March 28th, 2010

… I love art!  On our first date, Juan asked me what I considered Art and why I loved it so much.  I remember it threw me at the time because a). it is so rare to have someone ask you a serious question on a first date (bonus points for Juan); and b). I had never thought really thought about it- it just makes me happy – it is a feeling.

My father is a painter and has always encouraged my interest in art.  He would take me to art exhibits and ask me questions about what we saw.  He would buy me canvases and let me play with acrylics, watercolors or pastels.  I have always liked that it is something we share.  Even now, when I find a new artist I like, I tell my Dad.

After college, I realized how important art was in my life as I was always in DC at a new exhibit.  I would miss it and crave it.  Then I stumbled across a discipline called Art Law- suddenly, I knew my calling.  Telling someone that ultimately I want to be an art attorney tends to lead to one question- What is that?

Well, it is many many different things from representing artists, dealers, art insurers, and museums to prosecuting art theft and archeological destruction.  I am still figuring out how I would like to work art into my legal practice but… I love learning about it and it keeps me motivated at school… This summer, I will be working in DC in a very awesome art related legal internship.  I’m very excited!

I made this cake for Feasting on Art‘s Birthday Blog Celebration.  I really enjoy reading her blog because it is wonderful intersection of art and food- two things I love.  I decided on Gattina’s Lemon Cake with sliced strawberries. She also has a beautiful blog worth checking out. The cake turned out good but I did not like the consistency. It may have been my mistake though because I added the flour mixture to the lemon juice… as the daughter of scientists… baking soda + lemon juice = a flat cake… but it was devoured quite quickly…