Monthly Archives: February 2013

Sauteed Brussels Sprouts w/ Pine Nuts & Balsamic Vinegar

Brussels Sprouts w/ Pine Nuts & Balsamic Vinegar

Sorry for my absence and the sporadic downtimes on the blog this past few weeks. My website was crashing the server, requiring me to completely rebuild the blog using an upgraded version of my theme. Well, I didn’t exactly rebuilt it – Corey did. (thanks, Corey!), although I did do a little tweaking. I’m hoping it’s loading faster and more smoothly now, making for a better user experience.

Amazingly, I resisted the urge to re-design anything, which is sort of like having your apartment renovated, but buying all the same furniture and not changing the wall color or curtains. Which is testimony either to the fact that I have become less of a perfectionist, or that I don’t have time and energy for anything new right now, or maybe that I simply love my blog just the way it is.

I think I can pretty much say the same thing about these brussels sprouts.

Brussels Sprouts Quartered

I started out scouring the web and my recipe books to find something amazingly new to do with these lovely little babies that hasn’t been done or blogged about by someone else before. You know, something to rock the food blogging world and turn the heart of even the most vehement brussels sprouts hater.  Something just crazy enough to be brilliant.

Along the way, I found this recipe using both bacon and brown butter (be still, my atherosclerotic heart!), which reminded me of my Dad, who used to eat bacon raw (It’s smoked, he’d say) and turned us on at a young age to bread soaked in browned butter, which we had for breakfast with hot cocoa, which reminded me that my arteries were probably already clogged by the time I was 15, so I’d better make something with olive oil, which reminded me that they just published a study this week showing that a Mediterranean Diet actually lowers the risk of heart attacks and strokes.

Brussles Sprouts Simply sauteed

Which meant I would not be making brussels sprouts with butter and maple syrup, or braised with cream, or these with cheese (even if both Meryl and Amy love them that way). I could braise them like Julia does, or in Dijon like Deb does, or roast them like Ina does, or make any one of these 17 wonderful preparations. All of which would be lovely, but not earth shattering or brilliantly new.

By then, it was 7 pm and we needed to get dinner on the table.

And I realized that if I stopped trying to change the world and just sauteed these lovely sprouts with a bit of onion in some olive oil, then deglazed the pan with a few tablespoons of balsamic vinegar and tossed in a few toasted pine nuts, I’d have pretty much a perfect preparation that I would completely adore.

Brussles sprouts with PIne nuts and Balsamic vinegar

So that is exactly what I did.

BRUSSELS SPROUTS WITH PINE NUTS & BALSAMIC VINEGAR

  • 2 tbsp pine nuts
  • 1 pint brussels sprouts
  • 1/2 sweet onion
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • salt and pepper to taste

Toast pine nuts in a small saute pan over low heat, tossing frequently till evenly toasted – about 4 minutes. Rinse the sprouts in cold water and drain. Slice off the little stem end and remove any yellow or browned leaves. Then quarter the sprouts lengthwise. Slice the onion into pieces about the same length as the sprouts. Heat olive oil over medium high heat in a large saute pan till hot, then saute the sprouts and onion till browned, about 5 minutes, stirring several times, but making sure they stay still long enough in the pan to get nicely browned. De-glaze the pan with balsamic vinegar, toss in the pine nuts, transfer to a serving bowl and serve.

Five Things You Should Question – My Take

From ACOG come five new cautions, part of the American Board of Internal Medicine’s  Choosing Wisely campaign to eliminate wasteful and unnecessary medical interventions that can actually cause harm. All the recommendations are evidence-based and have broad consensus.

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one1. Don’t schedule elective, non-medically indicated inductions of labor or cesarean deliveries before 39 weeks 0 days gestational age. Delivery prior to 39 weeks 0 days has been shown to be associated with an increased risk of learning disabilities and a potential increase in morbidity and mortality. There are clear medical indications for delivery prior to 39 weeks 0 days based on maternal and/or fetal conditions. A mature fetal lung test, in the absence of appropriate clinical criteria, is not an indication for delivery. 

I Agree. However, while,”medically necessary” is generally agreed upon, there will always be cases that fall outside the agreed upon parameters, and we need to respect physician judgement, patent autonomy and informed consent.  But when the parameters are exceeded, there should be documentation as to what the medical reasoning is and that the patient is well informed.

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TWO2. Don’t schedule elective, non-medically indicated inductions of labor between 39 weeks 0 days and 41 weeks 0 days unless the cervix is deemed favorable.  Ideally, labor should start on its own initiative whenever possible. Higher cesarean delivery rates result from inductions of labor when the cervix is unfavorable. Health care practitioners should discuss the risks and benefits with their patients before considering inductions of labor without medical indications.

I Agree.  Again, there needs to be room for physician judgement and informed choice. Not every pregnancy can be as accurately dated as we’d like, even though it may seem obvious using the retrospectoscope, so we need to be reasonable with this and the first recommendation to allow for a realistic range of error. 

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Three3. Don’t perform routine annual cervical cytology screening (Pap tests) in women 30–65 years of age. In average-risk women, annual cervical cytology screening has been shown to offer no advantage over screening performed at 3-year intervals. However, a well-woman visit should occur annually for patients with their health care practitioner to discuss concerns and problems, and have appropriate screening with consideration of a pelvic examination.  

I Sort of Agree. I have to admit that I am still having a little trouble with this one. I once diagnosed a very very tiny, early invasive cancer in a woman who had no history of abnormal paps and whose last pap was just a year prior. Not that anecdotes make for good healthcare.  I am using HPV testing to assist in the decision to back off on annual screens (If the test is negative, you can go 3-5 years between paps.) The recommendation has made me much more comfortable in reassuring patients, many of whom express guilt at being “late for my annual”, that they have not done themselves any harm. (Currently writing an upcoming post on the demise of the annual exam…)

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FOur4. Don’t treat patients who have mild dysplasia of less than two years in duration.  Mild dysplasia (Cervical Intraepithelial Neoplasia [CIN 1]) is associated with the presence of the human papillomavirus (HPV), which does not require treatment in average-risk women. Most women with CIN 1 on biopsy have a transient HPV infection that will usually clear in less than 12 months and, therefore, does not require treatment.

I Agree. I have already been doing this for some time now in almost all patients, the exception being the occasional women with no recent new partners who is past childbearing, has visible lesions on colposcopy and would prefer treatment to follow up.

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FIve5. Don’t screen for ovarian cancer in asymptomatic women at average risk. In population studies, there is only fair evidence that screening of asymptomatic women with serum CA-125 level and/or transvaginal ultrasound can detect ovarian cancer at an earlier stage than it can be detected in the absence of screening. Because of the low prevalence of ovarian cancer and the invasive nature of the interventions required after a positive screening test, the potential harms of screening outweigh the potential benefits.

I Strongly Agree. I’ve been trying to do this for a long time, and fighting my patients all the way on this one. I hope that the publicity around it will lead to less requests for routine ovarian cancer screening.

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The Choosing Wisely campaign is joined by nine medical societies, each of whom has identified 5 areas where wiser choices can lead to better health outcomes – and probably significant cost savings.  It’s a reasoned approach to the spiraling costs of healthcare.  

Unfortunately, in some cases, not performing a test requires more time on the doctor’s part in educating the patient as to why that test is unnecessary. Trust me on this – it takes 5 times as long to talk a patient out of a ca125 screening test for ovarian cancer than it does to order one.  

Jasmine Pearl Tea

White Dragon Pearl Jasmine Tea

Young silver needle white tea leaves and buds hand-rolled into pearls, aged and then scented with freshly picked jasmine flowers. Light, flowery, calming.

Also fun to watch.

Drop them into a cup of hot water and see how they dance. (Video sped up – this was a 5 minute steep.)

I get my jasmine pearl tea at New Kam Man Market in Chinatown (Thanks, Nancy for the tip…) Go downstairs to the glass tea jars in the back and the man there will help you. Cost is $12-16 for 4 ounces, which for me makes a lot of tea. You can also get Jasmine Pearl tea online. It makes a lovely gift for your favorite tea lover.

Jasmine Tea Pearls 2

Parmesan Potatoes Anna

Parmesan Pommes Anna
Parmesan Pommes Anna

I wanted to share the successful making of this version of Pommes Anna that uses olive oil instead of butter and adds a bit of Parmesan. It went great with Ina Garten’s Perfect Roast Chicken and a side of steamed green beans. And it flipped out of the cast iron skillet perfectly!

PARMESAN POTATOES ANNA

I used Yukon gold potatoes, which have a thin skin that does not require peeling, making this an even faster preparation than the original Pommes Anna. If you use Russet potatoes, I’d peel them first.  As soon as it was in the oven, I found myself wishing I’d added in some fresh thyme or Rosemary, so I added it as an optional ingredient. if you make it that way, do let me know. 

Ingredients

  • 8 medium  Yukon gold potatoes, of equivalent size, longer than wide and able to fit into the feeding tube of your food processor
  • Olive Oil (about 2-3 tbsp total)
  • 1/4 cup parmesan cheese, finely grated.
  • Salt and pepper to taste
  • Fresh Rosemary or Thyme (optional)

Preheat oven to 450 degrees fahremheit.

Rinse and dry the potatoes, cutting away any brown spots and trimming them if need be to fit into the feeding tube of the food processor, in which you will slice them 1/8 thick.

Place a well-seasoned cast iron pan on the stovetop, brush the bottom and sides generously with olive oil, and turn on the heat to medium-high. Start layering the potato slices in the pan immediately, starting in the center, in concentric overlapping circles. Brush every layer with the tiniest bit of olive oil, and sprinkle with salt, freshly ground black pepper and Parmesan cheese (plus herbs if you are using them). Continue layering, working quickly, until you use all the potatoes (5 layers for my pan) and the pan is sizzling hot. Sprinkle the last layer with parmesan and cover with aluminum foil. Place the skillet in the hot oven and bake for 15 mins, then remove the foil and bake another 15 minutes till the top is nicely browned.

Remove from the oven and flip over onto a large plate. Cut into wedges and serve.

Parmesan Potatoes Anna
Parmesan Potatoes Anna

I Recall Central Park Snowfall…

Central Park snow 2

Central Park Snow 1

Central park snow3

Central Park snow 6

snow lady centralpark2

In the snow’s caress

Central Park Show Valentines

light’s floresce

Central Park Snow on trees

sleds’ express

Central Park Sledding

I confess

Central Park Bench in Snow

you slaughtered me at chess.

Chess & Checkers House Central Park
Chess & Checkers House Central Park

I’ll get you next time.

Grilled Polenta w/ Spicy Tomato Sauce & Fried Egg

Grilled Polenta with tomato sauce and an egg

I may not be a believer, but I do love it when the stars align to point me toward something wonderful. In this case, it was the convergence within hours of a tweet by Mario Batali, a visit to a native heirloom grain websitea recipe from David Tanis in the NY Times and a yearning for home cooked comfort that led me to this marvelously spicy and heart warming dinner.

Mario Batali, who generously gives advice to those who preface it with @mariobitali, had this to say on Twitter yesterday –

batali tweet

Which led me to Anson Mills website, where I spent a half hour reading about and yearning for traditional grains.  I almost placed an order online for their Rustic Polenta Integrale, but was deterred by the minimum order and $16 shipping charge, which I was bemoaning to Mr TBTAM that evening when he pulled out that day’s paper to show me an entire page devoted to cooking with polenta.

That was it. Well, that and the chilly temperatures and tomorrow’s coming storm. I knew I had to have polenta for dinner.

And while I did not have artisinal grain, I did have some Bel Aria Bramata Oro Polenta (Did I get it from Eataly? I forget…), which made for a delicious porridge that did not require too long a cook, firmed up beautifully in less than a half hour, sliced with an oiled pizza cutter cleanly and easily and grilled like a dream in our cast iron skillet.

grilled polenta

Mr TBTAM made the spicy tomato sauce (I recommend cutting the red pepper to 1/4 tsp) and fried the eggs as only he can. And we had a new favorite dinner.

Dinner recipe here. Basic polenta recipe here.

And if anyone knows where I can lay my hands on some Anson Mills Polenta here in NYC, do let me know.

When Men Experience Labor

Very interesting seeing how these two men respond to simulated pain that reproduces labor for two hours.  One lasted the two hours, the other didn’t.

 I’m very sorry, but I quit.

It’s undeniably great TV viewing, and a reality check for men who may not understand what women go through giving birth.

But there is real physical danger here, especially with the use of muscle stimulators and then inhaled anesthesia for induced pain. This sort of stunt not only pushes the boundaries of reality TV, but I would question if it is ethical for health professionals to participate in it.

Is it time for TV programs to have IRB’s?  I’m beginning to think so.

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Thanks to Kate for sharing the video. 

Herbed Whole Wheat Israeli CousCous with Roasted Cauliflower

Whole Wheat Cous Cous w: Roasted Cauliflower and Rosemary

Whole wheat Israeli couscous. A delicious and healthy way to enjoy these addicting little balls of roasted semolina flour. In Israel they call it ptitim, invented by the Osem food company when Ben Gurion asked them to develop a wheat based substitute for rice during a shortage there. The original ptitim were rice-shaped, but evolved over time to this round pearl couscous.

Israeli couscous is similar to Lebanese Maftoul (which I am dying to try), although Maftoul is made using bulgur and wheat rather than semolina.

Until now, I’ve always eaten the refined white flour version of Israeli couscous, and felt unsatisfied no matter how much I ate at a sitting, which was often considerable. But this whole wheat version is so much more flavorful and filling that a 1/2 cup serving is enough for me.

WHile Wheat Israeli Cous Cous uncooked

We made whole wheat Israeli Couscous tonight using chicken broth and fresh herbs, then served it tossed with roast cauliflower and fresh rosemary alongside pesto-topped broiled basa filet, with some homemade applesauce for desert. A hearty yet healthy dinner, I must say.

Whole Wheat Israeli Cous Cous

We got our couscous at Fairway, but you can get it almost anywhere these days, including online. The traditional brand is Osems, but Bob’s Red Mill makes it, as does Roland. Make sure you get the whole wheat version.

HERBED WHOLE WHEAT ISRAELI COUSCOUS w/ ROASTED CAULIFLOWER

The key to great Israeli cous cous is to pan roast it to bring out the nutty flavor before cooking it in liquid. Some people cook Israeli cous cous like pasta, draining the water off before serving. Others treat it more like rice, which to me seems preferable.  This difference may account for the wide range of ratios of couscous to liquid found in recipes around the web. I”ve settled on 1 1/4 cups liquid per cup of couscous. This is a very simple preparation, but you can make it as complex as you want depending on what you add to it – onions, garlic, you name it.  

  • 2 cups whole wheat Israeli CousCous
  • 1 tbsp olive oil
  • 1-15 oz can chicken broth + enough water to make 2 1/2 cups liquid total
  • 2 tbsp thyme leaves
  • 2 tbsp chopped fresh rosemary (plus whole leaves for garnish)
  • Salt and pepper to taste
  • Roast cauliflower (recipe here)
  • Sheep’s MilkYogurt (Optional garnish)

Heat olive oil in a medium saucepan. Toss in couscous and cook over medium high heat till lightly toasted (about 4 mins), adding the herbs about half way through. Add liquid and bring to a boil, then turn down to a low simmer, cover and cook till the liquid is absorbed, about 15-20 mins.

Toss with roast cauliflower and fresh rosemary. Serve with a dollop of Sheeps’ Milk Yogurt.

Creamy Cannellini & Chick Pea Soup

Creamy Cannellini & Chickpea soup

This is a variation on a wonderful Tuscan bean soup that has become a household staple. The original recipe calls for 4 cans of white beans and 6 cups of stock. But I only had one can of white beans and a can of garbanzo beans, so I used them and cut back on the chicken stock, using a particularly rich stock called Kitchen Basics Natural Chicken Stock that Serious Eats in taste tests found among the best for soups.

The end result was a soup that is lighter yet even more flavorful than the original, once again proving that necessity (and a half empty larder) is the mother of invention. And often involves canned beans.

CREAMY CANNELLINI & CHICKPEA SOUP

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, sliced
  • 2 sprigs of fresh thyme
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1-15 ounce cans cannellini (white) beans, drained and rinsed well
  • 1-15 oz can chickpeas (garbanzo beans), drained and rinsed well
  • 4 cups chicken stock
  • 1 tbsp dry sherry
  • Salt to taste

Instructions

Heat the oil in a large soup pot over medium heat. Add onion and cook till translucent, 3-5 minutes. Add garlic and thyme and cook for another 2 minutes, being careful not to burn the garlic. Add the coriander, cumin and cayenne pepper and cook for another minute to allow the spices to start to toast and become aromatic. Add the beans, stock, sherry and 1 tsp salt. Using an immersion blender, puree the soup in the pot till smooth. Allow to cook another 10 minutes for the flavors to develop. Add more salt to taste if needed.

Yield: 6 cups soup.

Nutritional info (per 8 ounce serving) : 177 cals, 5.4 g fat (0.7 g saturated fat, 0 trans fats), total carb 25.6g, fiber 8.6 g, sugars 1.1 g, Protein 11.1 g