Saturday Night...

After a productive day of spring cleaning, what is better than cooking and a movie!?

I made an Indian Chicken Curry with Coconut and Spiced Onions from a Williams-Sonoma cookbook that I have had for years.  The focus of the cookbook is food and wine pairing...and all I can say is: Fabulous!!

Here is the description:
    "A tropical fruit-scented white wine with a somewhat oily texture beautifully accompanies the silkiness that comes from the coconut milk and cream in this braised melange.  The bright fruit flavors of a Viognier are sublime with the sweet and aromatic qualities of the spices."

They had me at "hello". I served this dish as recommended, with basmati rice and sauteed spinach:
 It was PERFECT!  See below for details.

The book recommended a white wine, as follows:
Dependable:  Fresh, full Viognier
Daring:  Off-dry, tart Riesling

If I had an unlimited income, I would have bought one of each and had a sweet wine/food tasting.  Since my income is limited (and I already spent my grocery budget for the week), I went with the "dependable" option.  On sale was an intriguing 2007 The White Knight Voignier, Clarksburg CA.Viognier, original price $18.00--on sale for $10.00!  At the end of the meal, I highly recommend this wine:  Ideal to compliment this dish!!

In addition to:

2007 The White Knight Voignier Clarksburg, California

I also recommend:
2008 Maryhill Columbia Valley Viognier Goldendale, Washington

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The following is from the Williams-Sonoma Food & Wine Pairing cookbook (1999 version), with my edits in Italics.

Total time = 60-90 minutes

Ingredients:

Indian Chicken Curry with Coconut and Spiced Onions :
- 2 1/2 lb. chicken parts - chicken breasts, large bite-size pieces
- Salt to taste - I used Hawaiian red salt...mild and a very good match
- Ground black pepper to taste
- 1/4 cup peanut oil
- 2 Cups chopped yellow onion - (1 medium-large size)
- 2 Tab. peeled and minced fresh ginger - (or 1+ Tab. ground/powdered)
- 1 Tab. minced garlic - (generous)
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground fennel - (of course I had fennel seeds...use a coffee grinder!)
- 1/4 tsp. ground cloves - (again, whole cloves...ground with fennel in grinder!)
- 1/8 tsp. cayenne pepper - (could be generous, if you like more than mild spice)
- 1 1/2 Cups (12 oz.) coconut milk - ("Lite" version, 1/2 fat/calories & good!)
- 1/4 Cup slivered blanched almonds
- 1/2 Cup heavy cream - (Half & Half worked great, with less calories & fat!)
- 2 Tab. chopped fresh cilantro (fresh coriander) or mint - (I had fresh mint on hand)

Spinach Side Dish:
- 1 bundle of spinach per person (it will cook down substantially)
- 2-4 cloves of minced garlic
- Splash of peanut oil
- Dash of hawaiian red salt

Basmati Rice Side Dish:
- I used Brown-basmati rice: 1 Cup dry = 2 servings
- Dash of hawaiian red salt
- Cook as instruced on package (slow cook)
- For 2-4 servings, add 1 cinnamon stick & 5 cloves

~~~~~

Quite without stressed-out planning, this meal came together at the same time (see notes above) which was a great joy! Additionally, the wine pairing suggestion was SPOT ON!!


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TIME TO COOK!!

Chicken Curry Main Dish, Spinach  and Rice Side Dishes:

1.
* Preheat oven to 350 degreesF and ready a baking sheet.

* Rinse the chicken pieces and pat dry with paper towels.  Generously sprinkle with salt and black pepper and set aside. 

* Prepare all ingredients for the main dish, spinach and rice side dishes before proceeding.

2.
* In a sautee pan large enough to hold all of the chicken pieces in a single layer, warm the peanut oil over medium heat.  Add the onion, ginger and garlic, and sautee, stirring from time to time to prevent sticking, until softenend: 5-8 minutes.

* Add the cardamom, cinnamon, fennel, tumeric, cloves and cayenne.  Sauteee to belnd the spices and release their aromatic oils, about 2 minutes. 

* Add the chicken pieces and turn in the the onion-spice mixture for about 2 minutes to coat well.  Add the coconut milk and bring to a boil.  Reduce heat and simmer until the chicken is very tender and cooked through, about 30 minutes.

3.
* Begin the rice (boiling, simmering, etc.).  This will be completed approximately the same time as the chicken. (Good news: There will be a bit of leeway on both sides!)

* Meanwhile, spread the almonds on the baking sheet and toast in the oven until they take on color and are fragrant, approximately 5-8 minutes. Remove from the oven and set aside until needed.

* Approximately 5-7 minutes before the chicken and rice are ready, heat a smaller skillet over medium heat with a dash of peanut oil and a few cloves of garlic minced.  Pile the cleaned spinach leaves into the skillet.  Carefully and continually turn the leaves (from bottom to top) until wilted.  The spinach leaves will cook down significantly; estimate 1 bunch of leaves per serving.

4.
* When the chicken is tender, add the almonds and cream, (Add the mint here, to maximize the flavoring), stirring until combined.  Season with salt (I used the hawaiian red again here) and pepper. 

Make-Ahead Tip: The curry can be made up 1 day ahead, covered and refrigerated. Reheat over low heat.

~~~~~

Bon Appetite !!

So sorry there aren't pictures!

Fresh Tomato and Basil Chicken with Super Creamy Polenta

SERVES 4, easy to DOUBLE for 8 Servings...eat some, freeze some!

Ingredients:

4 cups chicken broth

2 tablespoons extra virgin olive oil

4 (6 ounce) boneless skinless chicken breast halves

Salt* and Fresh ground black pepper, to taste

1/4 teaspoon crushed red pepper flakes

1 large red onion, thinly sliced

5 garlic cloves, minced

1 cup quick-cooking polenta

1/2 cup mascarpone cheese

1/4 cup grated parmigiano-reggiano cheese

1/2 pint yellow grape tomatoes

1/2 pint red grape tomatoes

20 fresh basil leaves, chopped

*Strongly suggest adding any salt at then end of the recipe preparation...


Directions:

Bring 3 cups chicken broth to a boil in a saucepan.

While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil.

Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned.

Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes.

Add the remaining cup of chicken broth and cook 3-4 minutes or until reduced by half.

While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little.

To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst.

Add in the basil and toss with the chicken and tomatoes.

Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken with a ladle-full of sauce.

~ ~ ~ ~ ~ ~ ~ ~ ~

Faith in Rachael Ray's cooking::  Fully Restored   :-)

This is a complete success...an absolute "foodgasm" -- I have rarely been this blown-away!!

Friday Night Special at Kari's House: Drunken Tuscan Pasta!

As a reward for all of my hard work today, I spent time with Pink Martini (the band, Splendor in the Grass) and Rachael (Ray) cooking dinner...one of my very favorite pasttimes lately.

My camera...or perhaps the lighting...did not allow for appetizing pictures.  It's rather embarrassing actually...belive me: Posting the pictures I took would have an untoward effect. 

To smell the portobello mushrooms cooking with garlic, rosemary and panchetta, click HERE. 

To have an order of this recipe brought to your door in 30 minutes or less, click HERE.

Oh my...are the links not working?  Sorry about that...I'll see what I can do.

Well, in lieu of the smells and tastes, here's a picture and the recipe...with a few edits, it is fabulous!!  I have prepared many of the recipes from Rachael's extensive collection, and in general, there are just too many tastes in competition with each dish.  A very good friend of mine (who happens to be a chef herself) has said that keeping it simple with few key ingredients makes for the most luscious dishes.  So, I have included Rachael's recipe, with my edits :-)

Drunken Tuscan Pasta (The original, with my edits!)

from:  Rachael Ray's Book of 10

INGREDIENTS: 

1 (750 ml) bottle tuscan red table wine (Rosso di Montalcino or Chianti)

Coarse salt and Black pepper to taste

1 lb bucatini pasta or spaghetti or perciatelli
     (I used whole wheat spaghetti, which was wonderful!)

3 tablespoons extra virgin olive oil

1/4 lb deli-sliced (or packaged very-thin-sliced) pancetta

3 portabella mushroom caps, thinly sliced
     (Okay to double this to 6 if you like mushrooms and rich flavor!)

2-3 sprigs fresh rosemary, leaves finely chopped
     (A different hearty herb would likely be very good in this dish, depending on your preferences!)

4 garlic cloves, chopped
     (Be generous if you like garlic!)

red pepper flakes (a couple of pinches)
     (No offense Rachael, but this just makes for too much going on with the taste buds.)

4-5 cups chopped chard leaves or escarole or spinach or kale
     (Be generous to get more servings of good green veggies...this recipe will take it!)

1/4 teaspoon grated fresh nutmeg

Grated parmigiano-reggiano cheese

DIRECTIONS:

     Pour a glass of red wine to sip, from a different bottle than you will cook with...preferably a bottle of higher quality wine than wasted in a pot of water and pasta.

Pour the entire bottle of wine into a large pan; add water to fill the pot up as you would to cook pasta.
     (Use the low-end amount of liquid for cooking the pasta, as not to dilute the wine/liquid.  Heads up! You will use some of the cooking liquid later in the recipe!)

Bring the wine and water to a boil over high heat.
     (Note:  The pasta combines with the remainder of the recipe much easier, and with less pasta strand breakage, when the items are combined immediately after pasta is cooked. Therefore, it wouldn't hurt to wait until the other yummy goodness is about ready to start cooking the pasta.) 

When the liquids boil, add salt and the pasta; cook to al dente.
     (Before draining the pasta, ladle 3-4 scoops of liquid into a separate container and save.)

Heat a large nonstick skillet over medium heat and add 2 tablespoons of olive oil. Chop and add the pancetta. Brown the pieces until they are golden at the edges and transfer them to a paper-towel lined plate.

Add the mushrooms to the olive oil in the same skillet and season with the rosemary.  Cook 6-8 minutes until deeply golden. 
     (Lower your face in toward the steaming skillet and inhale deeply through the nose.  Mmmmm.  Sip wine; inhale mushroom-rosemary aroma once again.  You're welcome!)

Push the mushrooms to the sides of the skillet.  Add the remaining tablespoon (-ish) of olive oil and the garlic and red pepper flakes.  Cook for a few minutes or so, then toss the mushrooms together with the garlic.

Add the greens to the pan; season with salt, pepper, and nutmeg.
     (Depending on the size of the pan, add the greens in stages.  As they wilt, more greens will fit.  I used Kale, which was exceptionally good...although any dark greens you like will work great!  If you like, use a-plenty of greens...the recipe will take more than the 5-6 cups just fine, in my humble opinion!)

When the greens have wilted down, add a couple (I used 3-4) ladles of the starchy pasta cooking liquid to the pan.  Cook for several minutes to reduce it a little.
     (You will want to do this, so it's not so soupy and the flavors will concentrate.  Mmmm!)

Add in the pancetta and a handful of cheese to the pan; toss the pasta for a minute or so to allow it to absorb the remaining liquid.
     (Cover the skillet if helpful...)

Drain pasta well and add it to the skillet.
     (This was a little awkard; the pan I was using was a tad small.  You could transfer all into a large bowl and mix it up that way! )

Adjust the seasonings and serve; pass the extra cheese at the table.

~ ~ ~ ~ ~ ~ ~ ~ ~

 
I do apologize for the messy-appearance of the recipe above...feel free to edit before you print it!

The book says this recipe will make 4 servings...but I just got dinner - plus - 6 freezer containers for lunches!!
 
As Julia Child would say (use the falsetto voice):  Bon Appetite!

Patient Story #3

Okay...it's more of an "Embarrassing Tech Story" than a Patient Story...

So I had a "quad study" this week, meaning the patient had 4 studies scheduled for one visit.  Most studies are about an hour each...meaning if I were to see 4 single-study patients it would take me 4 hours including reporting and miscellaneous paperwork.  I am pretty efficient after 12 years of practice...so depending on the disease processes I could do this test (carotid, renal, lower extremity arterial, vein mapping) in about 3 hours or less.  Anyway, I digress. 

The point is, the patient will be in the exam room for multiple hours...and therefore will likely need to use a restroom at some point in the process. 

I work in a gorgeous, newly-designed, fabulous vascular lab space with enormous exam rooms, ample technologist workspace and nice restrooms :-)  Said restrooms are adjacent to the spacious exam rooms.

As I direct the patient toward the restroom, I literally--and quite without intention--say: "...okay, have a nice...umm...uhh...and I'll see you afterward...there...in the exam room..."

Awkward.

Seriously Tasty...and Wicked Easy!

This recipe is from the Rachael Ray cookbook: Book of 10:

"Super Tuscan Burgers and Potato Salad with Capers and Celery"

I made it a few weeks ago and was impressed, to say the least!!

The potato salad is...well...spectacular!  It's completely different from the standard potato salad with mayonaise and mustard...it's fresh, classy and sassy!  I was salivating tonigh...wishing I had made it again.  (wah wah wah wahhhhhhh...sad trumpet sound).

There was some leftover burger meat that I cooked for dinner tonight (and tomorrow's lunch)...and WOW.  I was reminded of how truly amazing this dish is. I didn't care for eating this burger on a bun the first time around.  So, tonight I put the cooked patty on a bed of arugula, topped with the melted cheese and mushrooms I'd sauteed with the meat when it was close-to-done. 

When the meat and mushrooms were done and removed, I added asparagras spears to the hot skillet and sauteed them for several minutes until browned.  Then, I added a splash of white wine and covered the pan to steam the asparagras for several minutes.  No added salt, oils or seasonings.  Any green vegetable could be used: brussels sprouts, broccoli, spinach, green beans, etc.  Tasted wonderful!!

In the end, I sat here in my quaint apartment, thoroughly enjoying my impromptu meal...wishing someone were here to share it with me...and I thought of you, dear reader.  So DO try this meal!  I can (very nearly) gurantee you'll like it!

Here Goes the Official Recipe (as copied from Rachael Ray's Book of 10):
Minimum of 4 servings.
 
Ingredients
•2 1/2 pounds small waxy potatoes, quartered or halved, depending on size
•Coarse salt
•1 and 1/2 pounds of ground pork.
(Technically 3/4 pound ground pork & 3/4 pound ground veal  -- I'm not sure I agree with using baby cow = veal.  Let alone, grinding it up and mixing it with another meat...there's some element of not fully appreciating the veal that way...and therefore, I was afraid to ask for it at more than one store.  My conscience and all. Anyway...)
•3 tablespoons extra virgin olive oil (EVOO), plus 5-6 tablespoons, divided
•1/2 cup dry Italian red wine, divided
•1/4 medium yellow skinned onion, finely chopped
•3 tablespoons, 5 or 6 sprigs, chopped fresh sage leaves
•4 cloves garlic, chopped
•Coarse black pepper
•1/2 pound cremini (baby portobello) mushrooms, sliced
•4 crusty rolls, split
•8 ounces Pecorino Romano, shaved with a vegetable peeler
•1 cup arugula leaves, 1/2 bunch, trimmed of stems
•3 tablespoons capers
•1 celery heart and greens, from the center of stalk, chopped
•1/2 medium red onion, finely chopped
•1 lemon, zested and juiced
•2 tablespoons red wine vinegar

Preparation:
Bring a medium pot of water to a boil while you dice potatoes. Add potatoes to boiling water and salt water liberally. Boil potatoes until tender, 12-15 minutes.

While potatoes cook, prepare burgers. Combine pork and veal in a bowl with 3 tablespoons EVOO, 1/4 cup (eyeball it) red wine, onion, sage, garlic, salt and pepper then form 4 large patties.

Pre-heat a large nonstick skillet over medium high heat. Place the burgers into the skillet, leaving a space in the center of the pan to pile in mushrooms. Add sliced mushrooms to the skillet with burgers and add 2 tablespoons olive oil. Flip burgers after 6 minutes and toss the mushrooms around as they brown at the center of the skillet. After the mushrooms begin to brown, season them with salt and pepper. The color will be deeper and the mushrooms will remain firmer if you wait for them to brown before salting. Cook burgers 5 minutes on opposite side then remove them from the pan to roll bottoms on a serving plate. Place sliced cheese on burgers, then the hot mushrooms. Cover plate loosely with foil to slightly melt cheese. Add remaining 1/4 cup of wine to skillet and loosen drippings. Dip roll tops in pan drippings to soak them up. Pile arugula on each burger then set roll tops in place.

Drain potatoes and return them to the warm pot to dry them out. Take the pot over to your cutting board and add in capers, celery, onion, lemon zest and juice, red wine vinegar and 3 or 4 tablespoons of EVOO to pot. Toss to combine the salad, then season the salad with salt and pepper, to your taste. Transfer salad to a serving dish. Potato salad can be served warm or cold.

(The potato salad was super tasty slightly warmer than room temperature...just after being cooked.  It is likely that the potato salad would be better day 2 or even 3...just like conventional mayonnaise and mustard versions are!).

~~~~

This recipe makes an amazing meal...and very welcomed leftovers!!

Personal Wealth

Ahh, tax season...the W-2s...the 1099s...the deductions...the REFUND!!

Over the years, my taxes have become increasingly more complicated, so I go to see my favorite CPA, Herman.  We were sitting in front of his computer this evening, looking at "Schedule E", or "A", or "S"...  He was asking me about expenses, specifically those related to work.  There were the standard items such as "Rent", "Travel", "Supplies"...I could think of nothing to claim as deductions, as my travel expenses are all reimbursed, mailing expenses covered, etc.  I racked my brain...

...and then I noticed that one of the items on the form was "Depletion".  So I said to Herman: "I am significantly depleted when I come home after one of these meetings/speaking engagements/constulting trips.  How can we put a dollar amount on my personal wear-and-tear?  On emotional distress?" 

We had a good laugh at that!  And that completely sums up the point I have come to in my life:  There is no such thing as "hazard pay"...and even if there was...it wouldn't compensate for the life I am missing out on by over-extending myself for "the love of vascular ultrasound, community and society".

I have been making great strides in personal growth over the past several months...making room for more in life than work-related strengths and accomplishments.  In 12 years as a vascular technologist I have accomplished a great deal and done good things for the vascular community and society.  However, I have also invested more of myself in work and extra projects than I actually had in my possession to give away.  Working toward a change in the ratio of life...with careful thought and purpose... will allow for more activities, health, love and fun than I have known...along with a better balance of the things I love about vascular (teaching, writing, etc.).  It is truly an exciting time for me!

Time is more valuable to me than it has ever been, and I am embracing life again...LOVING life again!

Comfort Food!!

While certainly not the most healthy recipe....this is definitely mmm-mmm-good comfort food!  It was super easy to make and oh-so tastey.  I roasted my own bird, but you could keep it simple and buy a rotisserie chicken already cooked.  Also, this recipe is a good one to double...make up two pans and bake one, freeze one to bake later.  I didn't take this picture (got it from the website), but this is what the finished product looked like!  Will take my own pictures for future posts.

Chicken, Biscuits 'n' Gravy Casserole
By: Every Day with Rachael Ray Staff

4 Servings - Prep 20 min - Cook 25 min

Ingredients:

• One medium to large rotisserie chicken
• 7 tablespoons unsalted butter, plus more for greasing the dish
• 8 ounces white mushrooms, thinly sliced
• 1 medium onion, finely chopped
• 2 celery ribs, finely chopped
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 1 teaspoon fresh lemon juice
• Salt and freshly ground pepper
• 3 garlic cloves, finely chopped
• 2 cups baking mix, such as Bisquick
• 1/2 cup shredded cheddar cheese

Directions:

1. Preheat the oven to 425°. Butter a large casserole dish. Pull the meat off the chicken, shredding it with your fingers or a fork into the baking dish.

2. In a large skillet, melt 3 tablespoons of the butter over high heat. Add the mushrooms, onion and celery and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Lower the heat to medium, sprinkle the flour into the skillet and cook, stirring, for 1 minute. Stir in the chicken broth, bring to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in 1/3 cup of the milk and simmer for 1 minute more. Remove the skillet from the heat, add the lemon juice, and add salt and pepper to taste. Pour the gravy over the chicken in the baking dish.

3. Melt the remaining 4 tablespoons of butter with the garlic.

4. Stir together the baking mix, the remaining 2/3 cup of milk and the cheese. Drop tablespoonfuls of the biscuit mixture on top of the casserole and brush with half of the garlic butter. Bake until the biscuits are golden brown, about 25 minutes, brushing them once or twice with the remaining garlic butter.

Note: I only used about half of the butter to top the biscuits with at the end, and didn't re-brush during baking...they still turned out great!  I used Skim milk which was no problem for this recipe.  Also, I prefer to use cremini mushrooms for a lot of recipes instead of the white/button mushrooms...I like the flavor :-)   Any suggestions!?!