A sense of normalcy...

A sense of normalcy...

This month has been a lot about getting back to a routine...the beginning of April was another whirlwind for us however.... My sisters, Beba and Liya, came to visit for their spring break, which was tons of fun and mostly marked by trips all over the east coast  from NYC to DC! It was so nice to see them out here yet seeing them traveling by themselves made me realize how quickly they are growing up, yikes. There are some funny pics below of their trip...plus some awesome places we visited. Sad to see them go home, but I know they had a lot of fun -  its always great when all the girls are together (oh and Bryan too.)

Anyways, April out here has been a weird mix of weather for us, really making us yearn for the steady warmth of spring. The farmers market finally opened - a month early - so we are back to enjoying fresh food from our local Maryland farmers. Kale and dark leafy greens are in season, along with asparagus and late harvest apples, so its been nice to snatch up all of those things before the weather gets warms and brings summer fruit and veggies. 

We are also supremely happy to be getting our fresh milk again - which really is a splurge at $3.50/half gallon, but its really that good. I've included a recipe for a fresh veggie spring fritatta, which has really become a part of our Sunday morning ritual. Get up and head out to the market to get everything on our grocery list - usually includes milk and eggs along with some fruits and veggie - come home and make breakfast with some of the market pickings and enjoy with a fresh cup of coffee or tea. 

I actually first made this fritatta - using another recipe found - for a family brunch when Brianna and Kristie were visiting us, but we've come to discover that there is just something wonderful and rejuvenating about spending a morning at home enjoying breakfast together on Sundays. Just wish we could do this everyday.....

Well, I've avoided writing my paper for long enough!! Please see pics and recipe below and have a wonderful spring =)

S. 

Sweater tree in Hampden

Napoleon and his Aunties <3

Taking a picture of the girls taking pictures of their cupcakes @ Sprinkles Georgetown

Spring Vegetable Fritatta 

Serves 2

6 large eggs, scrambled with a dash of milk(can omit egg yolks also)

2 cloves garlic minced

1 small roma tomato, diced

6 spears of asparagus, stalks peeled and chopped into small pieces

handful of chive blossoms with chive stalks, chopped

1/2C chopped kale

1/2C grated, shredded or small pieces of cheese (I like to use Gouda or goat cheese)

salt and pepper to taste 

olive oil

1. Heat olive oil in a large oven-safe pan on the stove on medium-high heat. Add garlic and allow to saute until garlic is fragrant, then add diced tomato and pinch of salt and pepper. Saute 5 minutes. 

2. Add asparagus, chive blossoms and kale , saute until asparagus is tender and kale has wilted slightly, another 5 minutes or so. 

3. Add beaten eggs, along with some more salt and pepper, allow to cook for another minute or so until egg is still runny and uncooked on top, but slightly cooked on the bottom. 

4. Sprinkle cheese over the top of the egg.

5. Broil on Lo in an oven on the top third rack until top of the egg is slightly brown and puffy. (about 2 minutes)

6. Remove and serve!

I really like playing around with the vegetables I use - pretty much whatever is seasonably available. Also spices can be added, I added Ras-al- hanout (a Moroccan spice) but you can use rosemary, basil or thyme. Meat is also a flavorful addition to this as well, just saute it with the garlic - bacon or prosciutto is probably best. 

Bon apetit!

Cooking for One: Mushroom and Fennel Risotto

Cooking for One: Mushroom and Fennel Risotto

I found myself cooking for one this past week while Bryan was away for a conference. Really didn't want to spend time defrosting meat, then figuring out what to do with it! Instead I decided to feed my craving for some creamy risotto =) I know that sometimes it can be daunting, and truth be told no one makes it perfectly unless you've got an Italian grandmother (then maybe she can), but it can still be delicious and utterly satisfying if you cheat a little. The NYT has a great article that describes risotto basics (NYT Risotto) and while many people do not have arborio rice on hand - its definitely helpful to have since it keeps well...and trust me you'll be craving risotto many times after making this one. 

Here's the recipe! Bon appetit!

Wild Mushroom and Fennel Risotto

(serves a very hungry 1 or side dish for 2 ) 

By S.Chai

8-10 oz. wild mushrooms ( I used portabella, oyster and trumpet) 

1 bulb of fennel, sliced very thinly, reserve fronds for garnish. 

4 cloves garlic, chopped finely

2/3 cup of arborio rice
3-4 cups of chicken stock ( low-sodium)

1 1/2 T butter

1T olive oil

1/2 cup grated parmigiano cheese

salt and pepper 

2T heavy cream

Bring stock to a simmer in a stockpot over medium-low heat; reduce heat to low. In another heavy saucepan on medium-high add the olive oil and 1 T butter. Once melted add the fennel and saute until they are slightly translucent then add all the mushrooms and garlic. Season with a dash of salt and pepper. Continue to saute until they are aromatic and fennel is slightly caramelized (about 5 minutes.) Remove vegetables from pan into a bowl and set aside.

Add another 1/2T of butter to warm pan and a tiny bit more olive oil. Add the rice and cook over medium-high heat for about one minute, stirring to coat with the butter. 

Add the first addition of simmering stock, about 1/2 cup. Stir until most of the liquid is absorbed. Add another addition of stock and stir until most of the liquid is absorbed. Repeat this process until the mixture is creamy and a bit loose; the rice should still have some chew to it. The process will take about 20 minutes.

Remove from heat, add the fennel and mushroom mixture, also the cream and parmigiano. Stir, season with salt and pepper as needed. Garnish with reserved fennel fronds. 

Devour immediately. 

*Note: while typically I'm a risotto purist (i.e. not adding cream) I had some on hand and decided to add it at the last minute, I must say that since my risotto technique is still subpar, cheating with the additional cream did make the risotto much creamier that it would have been. Also many recipes for risotto require white wine but it can always be left out. 

ALSO... A wonderful recipe from Smitten Kitchen for Arborio Rice Pudding ( for all the left over arborio rice you'll have...) this recipe is insanely easy and absolutely delish. 


from Smitten Kitchen
Arborio Rice Pudding
Adapted from Gale Gand
1/2 cup Arborio rice
4 cups milk
1/4 cup sugar
1/2 vanilla bean, split
3/4 teaspoon almond extract

In a large saucepan, place all the ingredients, except the almond extract and raspberries. Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30 to 40 minutes. Taste the rice to check for doneness. The rice should be very soft and plump.
Take the pudding off the heat and stir in the extract. Pour into dessert bowls and stir in some fresh raspberries, or other dried or fresh fruit. Serve immediately.

Let me know how it goes!!

S. 

You know you've lived on the East Coast too long when...

You know you've lived on the East Coast too long when...

In the midst of a hectic research/work/study schedule, I suddenly realized two very interesting things... 

1. I haven't baked in about two weeks (which is terrifying for me, however my waistline is much happier.)
2. The snow is almost completely gone and its warming up, is it really almost the end of February?   

To rectify point #1, I tried baking macarons again. This recipe is courtesy of Dave Lebovitz with a lot of helpful tips on how to perfect this deceptively easy cookie recipe. If you've never had traditional french macarons I can't really say you've lived life. We were gifted this wonderful treat by our friends who had visited Paris and brought back some macarons from the famed Laudree, there were so many beautiful flavors packed into these lightly crunchy on the outside and melt in your mouth on the inside confections! After finishing the box (this was a very sad day in the Chai household) I vowed to learn how to make them. Using the Lebovitz recipe my first try turned out really well: 

I want to say I did something special, but I really didn't...and these were so good that the whole batch lasted about 20 minutes in the house. So I figured I would re-try the recipe recently and it completely failed! I just got flat,chewy (albeit delicious) cookies. It was quite disheartening and I chalked up the first experience to beginners luck. Hopefully the third time is a charm, I plan on giving it a go this weekend!! 

Anyway, the weather has been remarkably better, especially considering we wait for the bus every morning and somehow that's become more tolerable with the weather being 45F+. Granted, now I know I've been living on the East Coast for too long...48F is balmy. This terrified the native Californian in me, who probably back home in 48F+ would be wearing a parka. 

Other than the usual things we are busy with, we have finally finalized plans for our winter trip to Paris!! This is super exciting because Bryan has never been to Europe so I'm definitely going to enjoy watching him lost in translation for about a week and a half. We have rented a flat in the center of Paris - very close to Notre Dame and about 3 minutes from Les Halle. Being there for Christmas and NYE will definitely be a great experience and while we'll definitely miss spending the holidays with our family, it seemed like a good opportunity to travel to Europe since its just across the pond!

We are really looking for suggestions on where to go and what to do from family and friends who have visited!! Especially off the beaten path type places, we love that! 

S.

Bryan and I with Kylie at her Red Egg Party.

Back to Reality

Back to Reality

I think we always under estimate how much of a whirlwind traveling can be - especially when we get back home and still continue to live out of our suitcases for about a week. This past holiday season was jam-packed with family events - Christmas, engagements, weddings, babies, lions, tiger and bears - Oh my. Promise to post those pics soon.

Bryan has hit the ground running with his research, we are really hoping that he can rejoin clinic this summer without having to work on any more experiments (which means an on-time graduation!!). But now it means that he's working really long hours - meaning I have weekends to update this blog! I guess I can't really complain because my classes start up again in about a week so we'll both be busy again.

I guess suffering together isn't too bad =)

More updates soon, Happy 2011!!

S.