A Very Merry Christmas Feast

Although I have posted this picture once before, I ask you to notice the background. Once upon a time my family used to have a home in the mountains, memorable for my first steps, learning how to make alphabet-shaped pancakes, a myriad of meals, and countless family memories. Unfortunately, we eventually had to let it go and the house was sold. Well, this christmas season, a good portion of my family went down nostalgia lane and rented out the house. With time, things change. So naturally, there were some changes, but overall the house was almost as we left it... Babe Ruth chairs and all...

For this post, I'm going à la food porn and posting up some drool inducing pictures à la Pavlov's dog. So here's a little peak at my family's christmas feast...

Kaylin's Caesar Salad with romaine lettuce, grated parmesan, tomatoes, and croutons

Some delicious flaky biscuits à la Pillsbury

Roasted Vegetables baby broccoli, yams, mushrooms, bok choy, asparagus, and cauliflower

Mushroom and Parmesan Risotto

For my family of winos and all you other connoisseurs, check out this cult-favorite Napa Valley Duckhorn magnum

Scott picked up some tri tips from the Seaside Market in La Jolla, CA, where they vacuum seal the meat and marinade together. In this case, we got the Cardiff Burgundy Pepper Tri-tip (or as my uncle has dubbed "Cardiff Crack"... It's that good). With industrial strength vacuum sealers on its side, the marinade helps break down enzymes that helps the marinade penetrate the meat and spread the flavor throughout the entire cut! MMMmmmMMMmmm

Then all we did was grill it up! MMMmmmMMMmmm

Then came dessert. My sister who is a great baker made dessert.

Peppermint Bark, Cinnamon Toast Crunch Treats (think rice krispie treats but with cinnamon toast crunch)

Pumpkin Bread

Red Velvet Cake Truffles dipped in White Chocolate

(and as my sister exclaimed when she saw this photo

"Ooh! My balls look so good!")

Helping my sister frost her Chocolate Cupcakes with Peanut Butter Frosting

Take a bite... and find the surprise inside!

My sister put Reeses' Peanut Butter Cups in the middle of the cupcake!

And that concludes my delicious Christmas feast of 2010... Happy holidays to all! Get ready for new years!

Inside the Not-So-Scandalous Lives of the Scandalous

If you go or know anyone who goes to Barnard, Columbia, JTS, or any other affiliate--hell, if you live in New York--you should be aware of what I am dubbing "scandal week." This week has been rough for Columbia University, which I thought had enough controversy from its expansion plans alone. Five students were arrested for allegedly dealing drugs and the story was then blown up to typical national-media-overreaction-hysteria. A professor, who had a silver nugget on the underground professor rating site CULPA (...that's a good thing), was charged by the police for allegedly having an incestual relationship with his daughter (...not such a good thing). Last but not least, one of our visiting scholars, Ivo Sanader, was arrested by the office by the Croatian Office for Suppression of Organized Crime and Corruption in Austria for allegedly devising conspiracies. Oh, and in the meanwhile, us students have to deal with finals!

Well, while I sit in the lecture hall next to my alleged campus drug dealer and learn about political game theory from my alleged incestual professor and the alleged conspiracy-creating visiting scholar, the conversation topic isn't all drugs, incest, and conspiracy, it's all finals, politics, and our plans for the day. Now because this is a sore subject university-wide, I would like to hash out a few points. Obviously drug dealing is not a good thing. However, I don't believe these kids deserve the "drug dealing" connotations that have come with the crazy media coverage. This "ivy sleaze" (as dubbed by the Daily News) really isn't that sleazy. It can be said that they simply are capitalist-minded students looking to make a quick buck; they're not the ones out there trying to kidnap and murder rival cocaine dealers (which in some articles lacking the full explanation, is how they are made out to be). (Oh, please don't misquote me on this... now or in the future) Seeing scandal come out not only within the student body but also within faculty makes Scandal Week an inquisition on eeeevvviiilll Columbia University. Don't even mention the Supreme Court's denial of a writ of certiorari opposing the Manhattanville expansion scheme... Columbia University's popularity this week? Down the gutter. Way way down the gutter. Columbia's sitting at the loser table in the cafeteria. Despite the recent scandals and connotations of evil, Columbia isn't quite the eventful place it's made out to be. Life is routine--a routine of chaos--but nonetheless eventful (admittedly a different kind of eventful).

Now this Columbian life, the "elitist evil one," is what fuels the inquisition-like media. Everyone loves themselves a good juicy scandal, especially when it's the elite who f#@k up... excuse my language. No one wants to admit that we live in an elitist society, nor do we want to, but one can't deny that they have an advantage. No one likes an unfair advantage. Unfair advantages are what make an underdog win that much greater and an elite failure that much graver. Something that isn't a big deal for some is harder than the Situation's abs for the rest to grasp. Elitism clouds perception. It either blinds people from harsher realities or disillusions them with grandeur and snobbery. So far, I have seen very very little if not none of the snobbery that Columbia is accused of. Despite what Gossip Girl might depict, the lives in the oh-so-scandalous Columbia University really are not-so-scandalous.

(Above: The Gossip Girl Columbia.

Below: What Columbia actually does to its students... even the famous ones...)

Although I don't think there is much of this snobbery around campus, I am sure that you could find an elitist activity or two. I can name one that I must admit I am guilty of: gourmet cooking. An article came out in Newsweek in late november about our nation dividing over the types of dinners we eat: the stereotypical American trans-fat-full carbo-loading meal and the neo-hippie creative class quinoa health meal. The type of meal eaten has a heavy correlation to socioeconomic class. The healthier organic delicacies tend to be more elitist in nature while many don't even have enough nutritious food to eat (for a variety of reasons). Unfortunately, with the current budget crisis, the generally higher costs of healthier food will stop most public entities from making the healthier choice.

Now, if you haven't realized the slow transition to a culinary-inclined topic, I am admitting guilt in the partaking of "elitist" activity. Personally, I think it's unfair and incomprehensible that the joys of good food can't be shard by all, which is why the goal of my blog is to make gourmet food accessible (aka cheap) to the masses. So I present to you my elitist recipe for the season: Pumpkin Gnocchi with Butter and Sage Sauce. It may be elite in taste but is cheap in price! (It cost around $18.00 to make for 8 people! I doubled the recipe). Gnocchi is Italian for "dumpling." One of the original gnocchi recipes is with ricotta and spinach. However, it is now more commonly made with potatoes. This recipe is a fun twist on the dumplings and delicious to eat. The simplicity of the sauce allows the pumpkin and sage flavors to pop in a complimentary way. So cook away! Oh, and happy holidays!

Pumpkin Gnocchi with Butter and Sage Sauce

1 (15 oz) can of Pumpkin Puree (Unsweetened)

1/2 cup Grated Parmesan

2 3/4 cup Whole Wheat Flour

2 Egg Whites

1/2 tsp Salt

1/2 tsp Pepper

1/4 tsp Nutmeg

1/3 cup Butter

3-4 sprigs Sage

-In a bowl, mix the pumpkin puree and parmesan. Using a spatula, fold in the flour, egg whites, salt, pepper, and nutmeg. It should become a soft dough. Be careful not to overmix the dough as it will make it too tough.

-Put the dough onto a floured surface. I also recommend covering your hands in flour. Otherwise, it becomes quite a sticky mess. Cut the dough into smaller sections. Then just like you used to do with play-doh, roll the dough into a roughly 1" thick snake. Cut the snake into small bit-sized pieces. Be careful not to place the pieces into a bowl on top of each other because they WILL stick together and become one giant mess.

-Bring a pot of water to a boil. Meanwhile, in a separate sauce pan, melt the butter. Slice up the sage and then place it into the butter. Allow the sauce to simmer while cooking the gnocchi.

-Place the gnocchi into the pot of boiling water. (Be sure to only put enough gnocchi to cover the bottom of the pot in one layer) Once the gnocchi floats to the top of the water, it is done cooking. Bring the gnocchi out of the pot and place into a bowl. Repeat until all of your gnocchi is cooked.

-Drain the pot of boiling water. Put all the gnocchi into the empty (but still hot) pot. Pour in the butter and sage sauce. Stir it until all of the pasta is slightly covered with the sauce. Then turn the stove on to medium-high and let the pasta get a crispy brown edge. To do this, let the pasta sit for a few minutes and then stir it around so other pieces can also get a crispy edge. Do this until it is browned to your pleasing.

-Serve and Enjoy!!

I made this recipe as part of Laura's birthday present. She really loves pumpkin... REALLY loves pumpkin! So a happy birthday to her and a happy holiday season to all. Chanukah has gone and passed, today is Christmas, Kwanza starts tomorrow, and then it's a new year! So here's a recipe to new beginnings, new chances, and new hopes. The new year is a new beginning for anyone and all, hopefully a new chance for Columbia and all of its' alleged-s, and a renewed hope for everything (economy, society, the world, or whatever woes you).

Even the Gourmet Can be Broken Down to 1-2-3

"Just before the death of flowers,

And before they are buried in snow,

There comes a festival season

When nature is all aglow."

-Author Unknown

Fall is a befuddling season, one of nothing but oxymorons. Harvest season brings life and nourishment, quickly followed by barren trees and fallen leaves. Then comes winter... Well let's forget about winter. That's still sort of far away...

I apologize for my inconsistent postings as of recent. Life has a funny way of throwing things your way, whether it be that awfully dreadful midterm or that ridiculously fun party. But here I am for you, nonetheless, with a heart-warming recipe for those who are willing to try a slightly more complicated* recipe.

*Life is complicated. You should get used to it. This recipe is actually easy to make, just seems intimidating. Be not fooled. Intimidation is nothing but an illusion. Whether it be a class you're taking, a job you're applying for, or even a person you're interested in, intimidation can deter you from living that full experience. If life were filled solely with grade-boosting classes, what would you find interesting? Would the effort be worth it? Then why do it? I think people need more than that but that's solely one person's opinion... Just some food for thought and questions to ponder for the rest of you... And now for the gratuitous cooking reference (this IS a food blog after all...).

Live that scene in Julie & Julia where Julie takes on the duck. "I will make you!"... Except this recipe is easier to make than Julia Child's duck.

This recipe comes from Rozanne Gold's cookbook "Healthy 1-2-3: The Ultimate Three Ingredient Cookbook." Sometimes, it really is as easy as 1-2-3. I made carrot puree in roasted onion cups, only with three ingredients! It's a great recipe for fall because it can be a main course, with some couscous (or any nice whole grain--think rice, barley, buckwheat, wheat-berries, etc), OR as a side-dish with some red-meat (iron and protein!). As a forewarning, this recipe does require a tool that is not available to all college students: a food processor (OR a blender). I personally went to my friend's place to use her blender. Be creative!

Carrot Puree in Roasted Onion Cups (Serves 6)

7 large onions (about 1/2 pound each)

2 tablespoons olive oil

1.5 pounds slender carrots

-Preheat oven to 425 degrees Fahrenheit.

-Peel and finely dice (think little cubes) 1 onion. Set Aside. Cut roots from remaining onions, but do not peel the outside. Cut a small slice from the bottom so that the onions can sit upright. Cut 3/4-inch-thick "hats" from tops of onions. Using your hands, coat each onion with a little olive oil, using up to 1/2 tablespoon, and place root end up on a baking sheet. Bake for 1 to 1.5 hours until soft.

-Meanwhile, peel carrots and slice into 1/8-inch-thick coins. Heat the rest of the 1.5 tablespoon of olive oil in a large nonstick skillet and add diced onions. Cook over medium heat for 5 minutes, or until soft but not brown. Add carrots and raise heat to medium. Add 1/2 teaspoon kosher salt and freshly ground black pepper.

-Cook the carrots and onions, stirring often, until soft and golden, about 20 minutes. Add 1/2 cup water and cook over high heat for 2 minutes, until the water is absorbed. Add another 1/2 cup water and cook over high heat for 2 minutes longer. Some water will remain. Transfer to a food processor and process just until smooth. You should end up with about 2 cups of puree.

-When onions are soft, remove from the oven. Let them cool down a bit and then remove the outer skin and using a small knife, scoop out about a third from the center of each onion. It will end up being a few of the inner layers. Discard or save for leftovers.

-Fill up with the carrot puree and place under the broiler until lightly browned.

Serve immediately!

The dish changes depending on the type of onion. Use white spanish onions if you want a sweeter taste. Red onions will be more savory. I used white spanish onions and served it with a simple salad and couscous (from a box) and served this up to my family during one of their visits.

This dish is ridiculously healthy and ends up looking beautiful! It's been a while since I've posted... or should I say almost forever. I apologize for that and have some good seasonal postings coming up!

Life is pretty hectic. It is la vie à la New York. Every day is a new day with new things to do. It's this cyclical change and the occasional fruit-and-veggie street cart that seduces me on my quotidian walk into making some new fun seasonal dishes. I will do my best to post more consistently from now on and help keep things...well--new. As usual, live well. eat well.

As for me, I will be enjoying the

before it becomes...

The two fall shots are picture I took last year during fall in Central Park and Riverside Park, respectively, on film. The winter shots are of the cleverly named CollegeWalk and the main Columbia campus quad by my friend Angela Zhao during last year's winter.