Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Sunday, 28 July 2013

Model patients

Last year, my grandmother, who was 83 and dying of everything, was my model patient for each theme. In the order of molecular biology, musculoskeletal, nervous system, cardiovascular, respiratory and renal, endocrine systems, and microbiology, she had or had had a melanoma, osteoporosis; hypertension, atrial fibrillation and blood clots; emphysema, renal failure requiring dialysis, hypothyroidism, and C dif. The hypothyroidism she actually did not acquire until the month we began the theme. It was not, as one might expect, that she made me feel sad about each disease as we learned about it; rather, I had to check my enthusiasm when finding connections between her experience and my daily lectures. She was kind enough to humor my enthusiasm without taking offense. She was also one of the few people who cared about me enough to listen to me ramble about med school on my cell phone while walking home from class.

She died over the summer; I was away, it was time, we were prepared. For those reasons and others I felt sad but not distraught.

Today, as I began to study a heap of pharmacology flashcards, drugs for COPD came up time and again, and each time I thought of my grandmother, and whether she had ever taken them, and what side effects she had (and what drug interactions!).


My grandmother's favorite peanut butter cookies:

  • 1 cup natural peanut butter
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 egg

Preheat oven to 350 degrees. Beat together peanut butter and sugar, then egg, then baking soda. Roll into 1" balls and place 1" apart on a baking sheet. Flatten each with a fork in a cross-hatch pattern. Bake for about 10 minutes, until crispy.

She liked these so much that she was the only person I've known to look disappointed when I arrived once with a batch of homemade chocolate chip cookies.

Wednesday, 24 July 2013

Bringing home summer

Returning to Albany was a bit of a shock. While I can't take the mountains back with me, I can perhaps recreate some edible memories. Switzerland's summer fruits are apricots, cherries, and berries. I have a particular attachment to apricots because I once worked on an apricot farm for a summer. For several weeks I picked fruit, stirred hot pots of jam, dewormed apricots for schnapps, and cut down nettles surrounding the trees with a scythe.

Apricots are abundant this time of year. These tangy fruit make for delicious sweet-and-sour desserts and jams. The fun of this tart is that it can be modified post-baking to each person's preferences for sweetness and richness. The basic tart is baked without sugar or cream, although both may be served at the end.

I've had versions with an egg custard and versions without; my Swiss friend Fiona's is without. Double the recipe for a large crowd.

Swiss apricot tart:

  • 1 package puff pastry (or homemade crust)
  • 1 lb apricots
  • ~1 cup crushed hazelnuts, almonds, or walnuts
  • sugar and unsweetened whipped cream for serving

Assemble as if you are making a pizza: on a cookie tray with short edges, spread out the puff pastry. On top, sprinkle a thin layer of crushed hazelnuts: these add some flavor and soak up the fruit juice, keeping the crust from getting soggy. Slice apricots in half, remove the pit, and arrange insides-facing-up in overlapping rows (pack in the fruit, as it shrinks while cooking). Bake at 400 degrees for 10-20 minutes until fruit is soft and crust has browned. Serve in slices like a square pizza, with sugar and whipped cream at the table. (Homemade whipped cream: simply whisk cold heavy cream in a pre-chilled bowl until stiff.)

Arranging the apricots into rows on top of crushed hazelnuts

Chef Fiona removing the finished tart from the oven

Enjoying the tart with sugar, cream, and tea. It's vacation!

The setting didn't hurt - dinner over Lake Brienz

Thursday, 23 May 2013

Buttermilk shakes!

Clearing out your cupboard does wonders for experimentation. I had half a pint of buttermilk to defrost, and in reading the nutrition label I discovered that one cup has 100 calories and eight grams of protein -- which puts it on par with yogurt. Being out of eggs, buttermilk pancakes were not an option. And buttermilk biscuits seemed much too unhealthy for this time of year.

So, in light of it being a hot, humid day, having just gotten back from a run, and preempting my eve-of-the-exam trip for ice cream, I decided on a milkshake. The tang of the buttermilk made for a much more complex chocolaty flavor than a regular milkshake, and allows you to control the level of sweetness. The flavor was richer than plain milk, and lighter than ice cream. I would definitely buy buttermilk just to make this again!

Chocolate buttermilk shake:

  • 1 cup half-frozen buttermilk
  • 1 tsp vanilla extract
  • 1.5 tsp cocoa powder
  • 1.5 tsp brown sugar (or maple syrup or honey or white sugar)
  • chia or other seeds for fun (totally optional)
  • (I'm sure this would be delicious with a banana or frozen berries -- I happened to be out)

Blend the buttermilk until it's creamy. Blend in the other ingredients. Enjoy! Now get back to work!


Monday, 1 April 2013

Happy birthday!

Happy birthday to my mom! I made her this flourless chocolate cake during halftime of an NCAA basketball game:

First wet:
 Then dry:

Before that my dad planned a walk on the beach: