Lemon Fennel Ribs with Fennel Slaw and Roasted New Potatoes

Lemon fennel ribs with roasted potatoes and fennel slaw

What a week it’s been!

Sunday night dinner at the home of Emmy Award winning Homeland casting director Judy Henderson (an event worthy of it’s own blog post, so stay tuned, and thanks again Ronnie for the invite!).

Monday meeting with Frank and Larry to discuss our upcoming ethics paper (Larry, you are brilliant!), lunch with Marty (I think we hatched a patentable idea), then Monday evening our first rehearsal for the Weill Cornell Music and Medicine Spring Choral Performance (Bach mass in G Major), followed by a quick dinner with Susan at Aureole (great burgers) and the late show of Songs for  New World (My class is performing it in a few weeks and I needed to be inspired. I was! Thanks again, Susan, for staying up late with me on a work night.)

Wednesday a long walk through the Central Park to weekly rehearsal with the Collegiate Singers  (Our spring concert is in early May – an ode to St Cecelia).

Thursday dinner (All you can eat mussels at Bistro 61) with dear friend Annette and her brilliant husband Arthur, whose detective work on Aristalochic acid induced nephropathy continues to amaze and inspire me.

Last night was woodshedding Songs for a New World for musical theater class, and today we actually did our first run through! (Of course, I’m still not off book, so there’s that..)

In between, I saw my patients as usual and even got all my charts done and calls returned before Friday afternoon was over.

Don’t ask me how it happened  or how I did it all – I have no idea. Actually, I do. I committed to things months in advance and then all those commitments colluded. But I had plenty of energy all week long – maybe the three days home sick the week before (?was it really the flu?) helped – I think I needed all that sleep! I also have started exercising more regularly, and that definitely energizes me.

And of course, there’s caffeine. I had given it up the week before, but by Wednesday this week I was back on. But just one cup a day. (I had been drinking three.) I’m going to try to get off again next week.

Mr TBTAM and daughter were just as busy as I was this week, and tonight was actually the first night in 8 days that we were all home for dinner. I needed to make something worthy of the occasion.  Luckily, I had this great little book of Classic Home Recipes from The Chicago Tribune, sent to me for review last week, where I found this wonderful recipe for Lemon Fennel Ribs.  While this meal may not have been a classic in the past,  it is now for us. It was delicious!

Now I’m off to bed early – I’m looking forward to spending tomorrow writing the ethics paper and the patent proposal, with maybe a break for a mani-pedi – I deserve it!

Lemon Fennel Ribs

LEMON FENNEL RIBS

Modified from a recipe in  Classic Home Recipes from The Chicago Tribune.  This is a rib rub, meant to be used with grilled ribs. Of course, no way I was grilling on this snowy wet March evening, so I modified the preparation. I was nervous these would be too dry, but they were not!

  • 12 pork ribs
  • Grated rind of two lemons
  • 1 tbsp sea salt
  • 1 tbsp coarsely ground black pepper
  • Olive oil

Heat 1 tablespoon fennel seeds in a small skillet set over medium heat until fragrant, about 1 minute. Grind in a mortar or pulse in the spice grinder till powdery. Transfer to a bowl; stir in salt, pepper and lemon rind.

Rince ribs and pat dry. Coat on all sides with the rub, place in a glass dish and marinade for 30 mins.

Preheat oven to 450 degrees fahrenheit. Brush a small roasting pan with olive oil and arrange the ribs in it. Cover with foil and bake at 450 for 30 mins. Remove foil and place pan under broiler for 10-15 mins, stopping halfway through to turn the ribs.

Serve with fennel slaw and roasted rosemary potatoes (recipes below). A nice size dollop of sheep’s milk yogurt on the plate provides a cool contrast.  Serves 4.

fennel slaw

FENNEL SLAW

Modified from a recipe in Classic Home Recipes from The Chicago Tribune. I used red instead of Savoy cabbage, replacing the grapes with golden raisins, and using brown instead of white sugar in the dressing.

  • 1 medium head of cabbage
  • 1 small fennel bulb
  • 1 granny smith apple, peeled
  • 1/4 cup golden raisins
  • Juice of two lemons
  • 1 tbsp brown sugar
  • 1/3 cup olive oil
  • 2 tsp coarse brown mustard
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper

Peel the outermost leaves off the cabbage, cut out the white core and slice very thin and place in a large bowl. Trim the outer fennel leaves and cut off the stem and base. Grate on the large blade of the grater, then add to the cabbage. Grate the apple down to the core, discard the core, and add the grated apple to the cabbage. Add the raisins. Whisk the remaining ingredients in a bowl; adjust the seasoning by adding sugar or olive oil if needed. Toss with the cabbage, fennel, apple and raisin mixture and serve.

ROASTED ROSEMARY NEW POTATOES

  • 2 pounds of small new potatoes, scrubbed, dried and cut in half.
  • 2  tbsp olive oil
  • 2 tbsp fresh rosemary leaves, coarsely chopped
  • Sea salt and fresh ground pepper to taste

Preheat oven to 450 degrees. Toss all the ingredients in a bowl, the spread the potatoes out in a broiler pan. Bake at 450 for 30 mins, turning half way. (You can roast them at the same time you bake the ribs). Remove from oven and cover pan with foil to keep warm while the ribs broil. Serve atop the fennel slaw as described above.

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

Flaxseed – Anti-cancer Properties in the Breast? An Interesting Question.

Flaxseeds
Flaxseeds

In a fascinating and well-done study, Swedish researchers found that in women undergoing breast reduction surgery, those who took Flaxseed (25 grams daily) had a significant increase in levels of IL-1Ra – an inhibitor of pro-cancerous inflammatory cytokines – in the breast tissue taken at surgery.

The effect of flaxseed was similar to that in women who before the surgery took Tamoxifen, an estrogen receptor modulator that lowers breast cancer risks and is used to treat estrogen-sensitive breast cancers.

Women who were exposed to estrogen before their surgery, on the other hand, had lowered IL-1 levels and an increase in pro-cancerous inflammatory cytokines on their breast biopsies.

Estradiol, Tamoxifen, and Flaxseed Alter IL-1β and IL-1Ra Levels in Normal Human Breast Tissue in Vivo.Annelie Abrahamsson, Vivian Morad, Niina M. Saarinen and Charlotta Dabrosin

Objective: The objective of this study was to elucidate whether estrogen, tamoxifen, and/or diet modification altered IL-1 levels in normal human breast tissue.

Design and Methods: Microdialysis was performed in healthy women under various hormone exposures, tamoxifen therapy, and diet modifications and in breast cancers of women before surgery. Breast tissue biopsies from reduction mammoplasties were cultured.

Results: We show a significant positive correlation between estradiol and in vivo levels of IL-1β in breast tissue and abdominal sc fat, whereas IL-1Ra exhibited a significant negative correlation with estradiol in breast tissue. Tamoxifen or a dietary addition of 25 g flaxseed per day resulted in significantly increased levels of IL-1Ra in the breast. These results were confirmed in ex vivoculture of breast biopsies. Immunohistochemistry of the biopsies did not reveal any changes in cellular content of the IL-1s, suggesting that mainly the secreted levels were affected. In breast cancer patients, intratumoral levels of IL-1β were significantly higher compared with normal adjacent breast tissue.

Conclusion: IL-1 may be under the control of estrogen in vivo and may be attenuated by antiestrogen therapy and diet modifications. The increased IL-1β in breast cancers of women strongly suggests IL-1 as a potential therapeutic target in breast cancer treatment and prevention

It’s a very interesting study, though certainly not enough data to make any kind of statement about flaxseed for cancer prevention. Swedish women undergoing reduction mammoplasty are certainly not representative of the population of women at large.
And before you go stocking up on flaxseed, read this on the potential risks as well as benefits of flaxseed and its oil.

All that said, I still find this a very interesting study with a biologically plausible result, and hope there’s more data coming from this group an others on this approach to cancer prevention and treatment.

Ina Garten’s Perfect Roast Chicken

Ina Garten

The best roast chicken I’ve ever made. Made even more perfect by using a grass-fed free range chicken from the green market. Serve with Potatoes Anna and fresh green beans for a memorably delicious dinner that won’t keep you all day in the kitchen.

Recipe here. Better yet, let Ina show you.

Brooklyn Winter Flea

Brooklyn Flea

Until now, flea marketing in NYC for me always meant the Chelsea now Hell’s Kitchen Flea Market, and occasionally, the Greenflea on the Upper West or our own local Flea at PS183.

Brooklyn Winter Flea 2

But this is the new New York, whose heart for many now lies across the Brooklyn Bridge in the borough where second-hand is the ultimate statement of individuality. And it is here that this next generation of New Yorkers has brought the flea market to a whole new level of curated cool.

Brooklyn Flea 10

The Brooklyn Flea is is not necessarily the place to go for discovery, to sift for hours among the junk to find the treasure.

antique postcards Brooklyn WInter Flea

That picking has already been done for you by these mostly young and hipster vendors, who seem to be letting us in on the secret, albeit for a price a bit higher than you  may have expected.

Brooklyn Flea 14

But hey, reality check, they need to make a living and this is, after all, New York.

Brooklyn flea 3

Brooklyn Flea 12

Brooklyn Fela 13

Medical paraphernalia is in evidence throughout, perhaps reflecting the modern fascination with health,

Brooklyn Flea 9

old medical text

and included this skull, which my friend and neurologist Allen informed me is rare because it has all the bones of the inner ear,

brookln flea 4

and this gorgeous print from an old medical text that I just had to buy.

breasts medical textbook

Amidst the antiques, of course, are the crafts – handmade soaps,

brooklyn flea 8

recycled vinyl

brooklyn flea 6

hand-printed fabrics, wood crafts and handmade jewelry.

But for me, flea markets are where I go to discover the past, and the Brooklyn Flea allows me do so through the lens of a whole new generation of curators. I’ll definitely be going back.

Brooklyn Flea 11

In winter months, The Brooklyn Flea is located in in the massively beautiful old Williamsburg Savings Bank, but becomes much larger when it moves outdoors in April to locations in both Fort Greene and Williamsburg. The Flea also hosts the Smorgasburg Food Markets and pop up markets throughout Brooklyn and Manhattan.

Pommes Anna

Pomme Anna TBTAM
Pommes Anna

Pommes Anna – Crunchy on the outside, soft and delicious inside. Everything a potato was meant to be.

This classic French recipe, made with just four ingredients – potatoes, butter, salt and pepper – will wow your friends and family and make them think you slaved hours in the kitchen, when all you really did was run a few potatoes though the thin slicing blade of the food processor, layer them in a skillet with butter, salt and pepper, bake them in the oven and then flip it over onto a plate.

I still haven’t gotten the flip part down perfectly – probably because my cast iron pan still isn’t seasoned well enough – and parts of the top still stick. But I’m getting there.

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Is Your HPV Test FDA Approved?

bd sure pathSome doctors and their patients will be surprised to learn that the test they are using to screen for HPV may not be FDA approved, according to a special investigation by the Arizona Republic/USA Today.

HPV Testing can be performed on the same specimen as the pap smear, often after the pap result is found to be mildly abnormal, in a process called HPV co-testing.

But if your pap smear has been obtained using Becton Dickinson’s Sure -Path pap collection system, you and your doctor need to know that the specimen it is not FDA approved for HPV co-testing, due to higher than acceptable false negative HPV results resulting from specimen degradation in the SurePath media over time.

This has not stopped some of the nations largest labs, including Quest Dignostics, Lab Corp, Aurora Diagnostics, Sonic Health, Bio-Reference Labs and ARUP labs, from using the Sure-pap specimen off label for HPV co-testing, based on studies each lab has done to confirm the validity of the test in their hands. Although such off-label use is perfectly legal, the FDA and the manufacturer issued a letter in June warning the labs that they should be using an FDA-approved system test and not the SurePath for HPV testing.

BD LETTER

That letter, however, was only sent to the laboratories and not to the doctors using the Sure Path system, meaning that physicians and their patients were unaware of the issue until it was reported this week in the press.

You should know that the BD specimen is just fine for the pap testing itself, comparing favorably to its competitor, the Thin Prep System, and perhaps having lower rates of unsatisfactory specimens than Thin Prep. SurePath is also FDA-approved for co-testing for gonorrhea and chlamydia. But not HPV co-testing.

How big is the potential problem?

Just how high the false negative rate is with SurePath is not clear – since the FDA applications for HPV co-testing with SurePath were withdrawn, the data are nowhere in the public domain. The Republic article tries to estimate the potential impact, but they do not cite the study they are using to make their estimates, so I quote this with some reservation update – see reference in comments –

SurePath accounts for about a third of the HPV tests, or about 3 million a year, estimated Michael Farmer, a market analyst who specializes in the pathology and histology laboratory markets. … extrapolating from the findings of a Johns Hopkins University study (unfortunately, not cited – MMP) suggests a thousand or more women tested each year using SurePath may be told they are HPV-free when they are not.

Why would a lab use a non-fda approved test over one that is approved?

Most leading national labs would not explain to The Republic why they use SurePath despite the warning. But each kit costs labs between $1 and $2 less than alternatives that are FDA-approved for HPV tests.

Both Quest and ARUP labs reported doing their own internal validation before using the SurePath for HPV testing, and Quest’s validation included patient samples, as if they were running their own little FDA trial. BIo Reference Labs states they switched 90% of their clients to an fda-approved test when they got the warning from the FDA. ARUP apparently sent letters to clients in October notifying them of the FDA’s warning.

There appears to be support in the pathology community for using the SurePath system for HPV testing, since the College of American Pathologists states the following  –

Non-FDA approved off-label methods for hrHPV DNA detection are commonly used in laboratories, and are acceptable under CLIA ’88 assuming appropriate self-validation studies are performed. Such off-label use most commonly consists of approved methods (Qiagen or Hologic) used with different non-FDA approved transport medias ( e.g., BD SurePath). In addition, non-FDA approved methods such as polymerase chain reaction (PCR) and in situ hybridization have been used for high risk HPV DNA detection. Because of the high volume of hrHPV testing performed and the implications for clinical management of patients based on the results, guidelines for validations have recently been published and include both analytic and clinical components.

However, Phil Castle, PhD, a cervical cancer researcher who was interviewed for the article, had this to say in his blog about using the BD pap for HPV testing –

Currently, there are 4 FDA-approved HPV tests for cervical cancer screening. However, none of them have approval for use with a liquid-based cytology (Pap) buffer called SurePath. Many pathologists like SurePath for Pap testing. But there is no approval for HPV testing because the buffer degrades the quality of the HPV DNA very quickly. A manufacturer of one FDA-approved HPV test has failed to get FDA approval for use of SurePath several times. Even the company that makes SurePath, BD, is urging clinical labs to stop this practice.

What is disconcerting is that there are plenty of alternative choices for valid HPV testing. So it is unethical to offer women less than optimal care just because a pathologist wants to use SurePath.

I myself would not be satisfied with a lab’s internal validation of a non-FDA approved test when an FDA-approved alternative exists. I had always assumed (naively it seems), that any test a lab uses must be FDA approved. If not, then the result I receive from that lab should indicate to me what test they are using, why it is being used and what issues exist with that test.

I do not use the BD Pap Collection Kit

My patients can be assured that the pap collection system I use in my office (Thin Prep) is FDA approved for both Pap and HPV co-testing.

What should you do with this information?

Ask your doctor what Pap smear collection kit he/she uses – it will be prominently labelled on the collection vial for you to see. If it’s BD’s test, and you need HVP testing, make sure a separate specimen for HPV is taken using an FDA-approved collection device.

If you’ve had a recent negative HPV test, ask your doctor how the specimen was obtained. If it was done using the BD pap system, ask your doctor if there is a need for repeating the test using an FDA-approved collection device. If your doctor thinks it is prudent, then retest. In most cases, so long as your pap was normal, simply doing a pap and repeating the HPV at your next checkup will be all that is needed. If the negative HPV was used, however, to triage an mildly abnormal pap, then a sooner repeat pap or repeat HPV test might be indicated.

Logistically, not being able to to an HPV on the pap vial is problematic, since we often do not know until after the pap is read whether or not HPV testing is needed.  By default, then, docs may end up either moving to another pap system or getting HPV routinely with every pap using an FDA-approved collecting system.

Kudos to Bob Ortega at the Arizona Republic for some of the best health reporting I have ever seen.

His article not only gives me almost everything I need to know on this issue as a clinician, but includes information on how the article was complied, and excellent info for patients wondering what to do themselves with this information. Unfortunately, however, he did not link to the Hopkins study that he cited, and I’ve been unable to find the study myself. UPDATE – see reference in comments. Thanks, Dr Austin!

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