WHOLE CHICKEN SOUS-VIDE

No sous-vide? You can still make this recipe using a regular oven, very low and slow for the first part of cooking and then brush with the final glaze and roast under the broiler. But the texture you get from sous-vide is hard to beat. I just rubbed it with dry spices and sealed in the bag. Although on my first time I cooked a whole chicken inside the bag, I found it easier the way I share today. I cut the chicken in four pieces (two breast/wing, and two full legs, placing two pieces in a single bag. Works great and the final presentation is better than keeping it whole or even spatchcocking.

WHOLE SOUS-VIDE CHICKEN
(from the Bewitching Kitchen)

1 whole chicken, cut in four pieces
2 teaspoons Kosher salt
2 teaspoons smoked paprika
1 teaspoons ground black pepper
for final roasting:
2 tablespoons olive oil
1 tablespoon soy sauce
2 tsp agave nectar (or honey)
squirt of lemon juice

Pat chicken dry.  Rub the skin with the mixture of spices. Place in bag and seal.

Heat sous-vide to 150 F. Cook chicken for 6 hours.

Whisk all ingredients for the roasting step. Once the chicken is done, remove from the water bath and transfer it onto a plate. Pat with paper towels.  Place on a roasting pan. Brush the skin with the olive oil mixture, run under the broiler until the skin is cooked to your liking.  The meat will be tender and juicy.

ENJOY!

to print the recipe, click here

Comments: As usual, the timing with sous-vide is very forgiving, which is one of the reasons I love it. If you need to leave it longer than 6 hours, no harm done. You can change the spices to take this recipe in any direction you like. Gochujang will be happening soon in our kitchen.

We enjoyed it with sauteed Brussels Sprouts with Lemon and Almonds, and a little couscous with roasted butternut squash (full disclosure: the squash was leftover from a previous meal).

The leftover meat can be pulled from the bone and used in many different preparations, we usually save it for a couple of days and then the husband turns it into chicken fajitas or tacos. It has such perfect texture, all it needs is a brief encounter with a hot skillet, some lemon juice and additional spices, if so desired.

ONE YEAR AGO: Incredibly Simple Times Four, May 2019

TWO YEAR AGO: French Style Baguettes

THREE YEARS AGO: Sad Times

FOUR YEARS AGO: Slow-Cooker Carnitas Lettuce Wraps and Paleo Planet Review

 

 

CHARCOAL SOURDOUGH

I suppose I’ve resisted long enough. Charcoal baking was a big thing a while ago, I kept seeing all sorts of breads, desserts, drinks using this shocking, funky ingredient. I decided to give it a try and loved playing with it. There is no real taste of charcoal, it is more a visual experience. Charcoal can interfere with the absorption of some drugs, but the amount used in baking is very small, so I would not be worried about it.  If you are into trivia, a French chemist, Mr. Bertrand, first found out the power of activated charcoal to absorb toxins and prevent them from causing harm in animals. Then, in 1813 he went on to do a sort of “chemical performance” live, consuming an amount of arsenic that could kill a horse, but previously mixed with charcoal. He survived to tell the tale and proved the power of charcoal as an antidote. A few years later, another French scientist, Mr. Touery, swallowed a huge amount of strychnine in front of the French Academy of Medicine, and survived it. Gotta love the French!  I hope you try charcoal in your baking, but please, leave the arsenic and strychnine out of it…

CHARCOAL SOURDOUGH
(from the Bewitching Kitchen)

475g bread flour
25 g rye flour
120 g sourdough starter at 100%
10 g salt
2.5 g activated charcoal
380g water

Mix everything with a KitchenAid in low speed with dough hook for about 4 minutes. Adjust consistency with additional bread flour if the mixture seems too loose.

Transfer to oiled bowl and bulk ferment for 4 hours at room temperature, folding the dough at every hour. At the end of four hours shape as a round ball, and place in a banetton heavily floured, sticking it in the fridge overnight.

Invert on parchment paper, moisten the surface with a little water, place a stencil on top. Dust with flour over the stencil, and lift it very carefully. Score the bread in a way that will not interfere with your design.

Bake inside a Dutch oven at 450F for 30 minutes, removed the lid, leave it in the oven for additional 15 to 20 minutes, if necessary lower the temp a bit in the final 5 minutes. Cool completely before slicing.

ENJOY!

to print the recipe, click here

Comments: The charcoal powder I got is this one. Beware it is a very fine powder, so when you open the bottle and remove that little inner protection glued to the top, use caution. It flies everywhere. I mean everywhere. You catch my drift. Charcoal drift.  So far, I’ve only used it in bread and crackers (sourdough and regular), and really love the look, although I admit not everyone is fond of it. Some people are just turned off by breads with “unusual” color. As you probably figured it out, I am not part of that crowd.

Charcoal bread next to a cheese platter would look very nice, and of course, what could be better in a Halloween party?  Keep that in mind… I am actually planning my next sourdough charcoal adventure, and it will involve kalamatas. Taking black to the limit!

ONE YEAR AGO: Ispahan Macarons

TWO YEAR AGO: Smokin’ Hot Meatloaf and Homemade Ketchup

THREE YEARS AGO: Banana Bread with Espresso Glaze

FOUR YEARS AGO: Slow-Cooker Carnitas & Paleo Planet Cookbook Review

FIVE YEARS AGO: The Making of a Nobel Reception

SIX YEARS AGO: Fennel Soup with Almonds and Mint 

SEVEN YEARS AGO: Green Curry Pork Tenderloin

EIGHT YEARS AGO: Farfalle with Zucchini and Ricotta

NINE YEARS AGO: Slow-baked Salmon with Lemon and Thyme

TEN YEARS AGO: Hoisin Explosion Chicken

 

 

 

INCREDIBLY SIMPLE TIMES THREE: MAY 2020

Staying safe in Corona virus time: read the guest blog post by Phillip Klebba here.

During social isolation we have more time to devote to meal preparation, things that take hours to materialize at the table don’t need to be reserved to the weekend. But I always welcome simple things with a smile. The first one comes from Nadiya’s show Time to Eat, which I binge watched from first to last episode, enjoying every second of it. The second would be breakfast for most people, but my first meal of the day is lunch, so that’s when I’ve been enjoying it (often). Lastly, the third is a tribute to a UK ingredient that can be not only hard to find, but quite pricey for us Americans, clotted cream. I finally made it from scratch, and if you are into that sort of ingredient, I have one word for you: WOW.

INCREDIBLY SIMPLE #1

TORTILLA EGG ROLLS

TORTILLA EGG ROLLS
(adapted from Nadiya’s Time to Eat)

for one person….

1 egg
salt, pepper, spices to taste
1 tortilla (I used corn, she used flour)
olive oil
goodies to taste (I used leftover roasted butternut squash)

Crack the egg into a bowl, season with salt pepper and any spices you feel like. Whisk well.  Put a small frying pan over a medium heat, and drizzle in two teaspoons of oil.  Pour the egg  mixture into the hot oil, making sure it is hot enough to sear it quickly.

Scatter your goodies over the egg, put the tortilla on top, pressing it gently with a spatula to glue nicely to the egg mixture underneath it. Cook for 30 seconds, then flip it all gently and cook on the other side (tortilla down) for another 30 seconds.

Take the pan off the heat and put the tortilla/egg on a plate. Roll the whole thing when it is cool enough to touch, slice and….

ENJOY!

to print the recipe, click here

 

Corn tortillas are a little harder to roll, but I prefer them because they are lighter and in my opinion more flavorful.  I sometimes warm it up for a couple of seconds in the microwave before adding on top of the egg to make it slightly more pliable, but it’s not mandatory. Nothing wrong keeping it simple… You can add mushrooms, olives, peppers, sliced leftover meat, and make them a little bigger by using a larger flour tortilla. The method is simple and so easy to adapt to your needs, I hope you’ll give it a try.

INCREDIBLY SIMPLE #2

Orange – Yogurt – Tahini Bowl

Cut orange in segments. I used blood oranges for this version, but any juicy orange will work. Place fruit in a serving bowl.  Top with a nice dollop of yogurt, drizzle tahini all over it. A touch of maple syrup, and your favorite granola.  Close your eyes as you eat it. It is dreamy. I called it lunch many times in the recent past. Tahini and yogurt. Who could tell? I used bananas instead of oranges and also a mixture of oranges and strawberries. Everything works. Refreshing, light but satisfying because tahini packs quite a bit of energy.

INCREDIBLY SIMPLE #3

CLOTTED CREAM

Hardest part of this “recipe?” Finding non-ultra-pasteurized heavy cream. I was lucky to find ONE little container at the grocery store and jumped on it with so much enthusiasm I almost lost my mask. Once you find that, follow this super simple procedure: pour it in a baking dish so that the level is not higher than 1 inch. Place carefully inside a low oven (mine was set at 170 F and I confirmed with oven thermometer to be pretty stable).  Leave it there for 12 hours.  Come back to this view….

Let it come to room temperature, and place it in the fridge for 12 to 24 hours. Carefully scoop out the clotted cream and transfer to a container for storage. If you like it softer, add a bit of the liquid left underneath. That liquid, by the way,  will work as milk in any type of baking, or as a nice addition to your coffee or tea.

Clotted cream is pure culinary gold, and so easy to make, essentially no hands-on work. Perfect over scones, pancakes, waffles. You will find plenty of ways to enjoy it, I’m sure. Even as a simple spread over bread or crackers. With a touch of jam if you are so inclined.

I heard that clotted cream can also be prepared in a crock pot. I intend to try that next time I score some of the appropriate heavy cream. The preparation sous-vide is also available in many sites in the internet, but I found the method a bit too convoluted and potentially messy. This was super easy and I highly recommend you give it a try.

ONE YEAR AGO: Ispahan Macarons

TWO YEAR AGO: Smokin’ Hot Meatloaf and Homemade Ketchup

THREE YEARS AGO: Banana Bread with Espresso Glaze

FOUR YEARS AGO: Slow-Cooker Carnitas & Paleo Planet Cookbook Review

FIVE YEARS AGO: The Making of a Nobel Reception

SIX YEARS AGO: Fennel Soup with Almonds and Mint 

SEVEN YEARS AGO: Green Curry Pork Tenderloin

EIGHT YEARS AGO: Farfalle with Zucchini and Ricotta

NINE YEARS AGO: Slow-baked Salmon with Lemon and Thyme

TEN YEARS AGO: Hoisin Explosion Chicken

 

PHYLLO PARCELS WITH MOROCCAN TURKEY

Staying safe in Corona virus time: read the guest blog post by Phillip Klebba here.

Not too long ago I blogged about a savory pie made with olive oil crust and ground turkey. It was delicious, and I knew I wanted to re-visit it shortly after. Today I share a departure on that recipe, using a very similar filling but wrapped with phyllo dough. It is considerably lighter, especially because I use a light hand with the olive oil spray in between the layers. Works great and is a lot kinder on the waistline.

PHYLLO PARCELS WITH MOROCCAN TURKEY
(from the Bewitching Kitchen)

large or jumbo size muffin pan, makes about 5 parcels

for the parcels:
1 box of phyllo dough, thawed in fridge overnight
olive oil spray

for the filling:
3 tablespoons olive oil, divided
1 + 1/2 pounds ground turkey
2 large carrots, cut in pieces
8 oz mushrooms cut in pieces
2 celery ribs, minced
1 + 1/2 tsp salt
1 shallot, minced
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground turmeric
1/4 tsp ground cumin
1 tablespoon harissa, or to taste

Brown the ground turkey in a large skillet using 2 tablespoons of olive oil, and seasoning with 1 tsp salt. Once the meat is brown, transfer to a bowl. Add one more tablespoon of olive oil and saute the carrots, shallot and mushrooms, sprinkling all the spices and the final 1/2 tsp salt over the veggies as they cook. Once the veggies start to get some color, add the harissa, the ground turkey reserved, and mix everything gently. Reduce the heat, cover and simmer 5 minutes. Transfer to a bowl and cool it completely.

Lay your phyllo sheets and cut squares large enough to cover the whole inner surface of the muffin pan. Lay 3 sheets of phyllo over each hole, each slightly  twisted in relation to the previous one, and spray a very light amount of olive oil as you lay them. Add the cold filling, get one square and fold it in four, so that you are left with a small amount of pastry that can sit right on top of the filling (see photo on the composite below).  Crunch all the phyllo from the base layers over the top, spray olive oil.

Bake at 375F for about 25 minutes, or until golden. Let it cool for 10 minutes before removing from the pan. They should un-mold very easily and neatly.

ENJOY!

to print the recipe, click here

Comments: The idea for these little parcels came from the new cooking show by Nadiya Hussein, “Time to Eat.” She used this method to make little apple pies but I really liked the way she handled the phyllo and wanted to adapt for a savory meal. Instead of fiddling with one sheet of phyllo at a time, it is a lot easier to just grab several sheets, cut them all at the same time in squares and then peel them off to place in the tin. Brilliant. I highly recommend the show, available on Netflix. A recipe from it should be on the blog soon.

The filling is already cooked, so you are basically just browning the phyllo and making it all crunchy and delicious. Super easy to assemble, this would be absolutely perfect for guests, and of course you could make it vegetarian-friendly. I imagine a filling with butternut squash and mushrooms, or eggplant and sweet peppers, lots of tasty ideas. You can also go for a hearty lamb filling, but with warmer weather on the horizon, lighter is definitely better.

We enjoyed it with mashed sweet potatoes, made sous-vide, but I need to tweak that recipe before sharing, there were a few “issues.”

Depending on the size of your muffin tin, you might be able to get 6 little parcels. They hold well in the fridge and to warm up what I like to do is run them in the microwave for 1 minute (yes, 60 seconds) and then transfer them to a hot oven for 10 more minutes. They turn out perfectly warm all the way through and the phyllo retains its nice texture.

ONE YEAR AGO: Roasted Corn and Zucchini Salad

TWO YEAR AGO: Fraisier Cake, A Celebration of Spring

THREE YEARS AGO: Zucchini Frittata with Roasted Tomatoes and Goat Cheese

FOUR YEARS AGO: Playing with Pectinase

FIVE YEARS AGO: Poached White Asparagus with Lemon and Pistachios

SIX YEARS AGO: Dan Lepard’s Saffron Bloomer

SEVEN YEARS AGO: Fesenjan & The New Persian Kitchen

EIGHT YEARS AGO: Quinoa Salad with Roasted Beets

NINE YEARS AGO: Pasta Puttanesca

TEN YEARS AGO: Miche Point-a-Calliere

COVID-19 UPDATE: STAYIN’ ALIVE

It’s been a couple of months since I published an article  that was written my husband, on tips to stay safe during the viral pandemic that hit our planet.  In our day jobs we study the biochemistry of infectious diseases.   A lot of what was written then can be updated to reflect new findings, new research, as physicians and scientists learn more about the virus and its transmission.  I am publishing today his update on the previous post.  I would also like to share a very good article that debunks a damaging video (Plandemics) that unfortunately has gone viral.

Without further ado, here is Dr. Phillip Klebba….

Let’s reassess.  On March 16, 2020 I advised on how to avoid COVID-19.  In the ensuing eight weeks 73 US deaths exploded to 81,000;  6500 deaths in China became 285,000 deaths worldwide.  More than a quarter million people already perished, but we are not free of COVID-19 yet. Nevertheless, in many countries, including the US, officials are underestimating and/or misrepresenting the severity of this pandemic.  All 50 states plan to relax virus containment measures, in essence relegating health behind the economy.   The federal government is not promoting policies that protect us from the virus.   In that sense, we are mostly on our own to protect ourselves.  Make no mistake, COVID-19 is all around us, much more widely distributed than 2 months ago, and it hasn’t lost any of its lethality.  Fortunately, we’ve learned a lot about COVID-19, which I summarize below along with a list of protections, that is modified from these insights.   Besides the precautions I previously recommended, some additional actions are needed as COVID-19 spreads and multiplies in places near you.  From lessons learned during other viral pandemics (Spanish Flu, Polio, Asian Flu, Hong Kong Flu, Ebola), and what is now known about COVID-19, I updated the advisories on how to protect yourself from infection.  The most important realization is that the virus appears transmissible through the air.  What follows is a summary of what’s known about COVID-19.

A. It’s highly contagious. The Rof COVID-19 was initially estimated as 2.2 – 2.7, but other projections put it  higher (R0= 5.7; Sanche et al., 2020).  In other words, on average a single person may infect 5-6 other people.

B. It’s deadly. As of May 11, its mortality rate worldwide is 6.9%; in the US it is 5.96%. In other words, approximately 6% of people who contracted it are dead. The 2019 seasonal flu had mortality of 0.1%; the 1918 Spanish flu had mortality of 2.5%.

C. It’s unusually hardy. It survives for a day on cardboard and several days on surfaces like plastic and stainless steel.  It is less durable in the air (3-4 h) or in sunlight (at 85oF,  only a few minutes).

D.  Transmission on surfaces and through the air. The most significant news is that COVID-19 is transmissible through the air. Its diameter of 100 nanometers (nm) is similar to or slightly smaller than that of other airborne viruses, like measles (100-300 nm), chickenpox (150-200 nm), influenza (80-120 nm), norovirus (23-40 nm), adenovirus (90-100 nm).  Although viruses are most commonly transmitted on contaminated surfaces (fomites), several scientific reports also show airborne transmission of COVID-19.

  1. Contaminated surfaces.  A study of Huoshenshan Hospital in Wuhan, that was filled with COVID-19 patients, took swabs of surfaces in the intensive care unit (ICU) and general ward (GW) (Guo et al., 2020). They tested for viral RNA, including on hand rails, bed posts, sinks, toilets, cell phones, computer keyboards, mice, screens, and floors. All ICU surfaces  were heavily contaminated (~75% positive); GW surfaces less so (~25% positive).  Notably, every swab from the floor of the adjacent pharmacy, that did not house any patients, was contaminated, indicating that nurses and physicians were tracking COVID-19 from the ICU/GW to the pharmacy on their shoes.  Air samples from the ICU also contained viral particles (~35% positive)
  2. Respiratory droplets from coughing and sneezing.  Transmission by virus floating in the air is a complicated combination of the density of airborne viral particles, the length of time someone breathes them in, and the infectious dose of the virus.   For a detailed discussion see this link.  Airborne transmission does occur, especially during protracted exposure to aerosolized virus in closed spaces. Another study measured COVID-19 RNA in the air of Renmin and Fancang  hospitals in Wuhan (Liu et al., 2020).  Well ventilated areas had little evidence of the virus, but the air in poorly ventilated, small spaces (e.g., mobile toilets) was heavily contaminated.  A third study of virus shedding by patients at the University of Nebraska Medical Center (Santarpia et al., 2020) confirmed that COVID-19 was shed during respiration, toilet, and as fomites, indicating that infection may occur by both direct and indirect contact, including by airborne transmission.

E. Trajectory of the COVID-19 pandemic. To see the data I use this site.  The situation is shocking: after 3 months, 4.2M people were infected worldwide, resulting 280K deaths; 1.37M people were infected in the US, resulting in 81K deaths.  Graphs of these trends show both infections and mortality leveling off, but still increasing.

Worldwide (Fig. 1), the Jan – Mar data came from China; later data show COVID-19 spreading around the world where it is still not controlled.

In the US (Fig. 2) the deviation of blue and orange lines from the red lines shows the positive impact of social distancing.  Yet, at present (i.e., the past few weeks) we are still adding >25K new infections and >2000 deaths per day.  Without a vaccine or anti-viral drug, if we abandon social distancing the virus will resume its spread to new places and people.  The slope of both curves will rise again, as occurred worldwide when COVID-19 moved from China to other nations.  The upshot is that, relative to March 1, 2020 (75 cases), COVID-19 has infected thousands of new venues across the US (1.3M cases), and is poised to return to rapid growth in our population.  It’s a threatening situation, especially  for people in a  risk group: the elderly, immunosuppressed, diabetic, cardiovascular, cancer patients.

SUMMARY OF PROTECTIVE PROCEDURES
(Added to the previously suggested practices, not replacing them)

  1. Shoes. Select an old pair of shoes to wear on shopping trips or other excursions. Keep them in the garage, change into them when you depart the house, take them off when you return home, and then disinfect the soles with 10% bleach when you remove them.
  2. Face covering. Cover your nose and mouth in public.  Masks and scarves are uncomfortable and embarrassing; get over it. Once you put it on, do not touch it until you return home. Sterilize your hands with 70% alcohol or 10% bleach before removing your mask.   Covering your face reduces your risk of infection, the risk of unknowingly passing COVID-19 to someone else, and shows solidarity with federal CDC guidelines, which is good for everyone.  If businesses are to open, then we need to do it as safely as possible, and that means with face coverings.
  3. Hands. Keep your hands below your shoulders; regularly sanitize them; never touch your face.
  4. Social distance.   Stay 6-feet away from everyone you encounter.  This takes thought and practice, because we have a habit of standing close to people we talk to.  Keep your distance and do not engage in long conversations with anyone.
  5. The outside world.  Consider everything outside of your home contaminated and contagious; protect your home by disinfecting everything that enters it. Go out as infrequently as possible, and when you go carry disinfectants with you, to sanitize your steering wheel, your shopping carts and your hands after touching anything questionable.
  6. Home-sweet-home. When you return home, carefully and meticulously disinfect your hands with alcohol or bleach, and then thoroughly wash them with warm soap and water.  Change your clothes.  Frequently wash  your hands, especially before eating.

Scientific References:

  1. van Doremalenet al. 2020. Aerosol and Surface Stability of SARS-CoV-2 as Compared with SARS-CoV-1.N. Engl. J. Med. 382: 16
  2. Sanche et al., 2020. High Contagiousness and Rapid Spread of Severe Acute Respiratory Syndrome Coronavirus 2.  Emerging Infectious Diseases  26 (7): July 2020.
  3. Guo et al., 2020. Aerosol and Surface Distribution of Severe Acute Respiratory Syndrome Coronavirus 2 in Hospital Wards, Wuhan, China.  Emerging Infectious Diseases  26 (7): July 2020
  4. Liu et al. 2020. Aerodynamic analysis of SARS-CoV-2 in two Wuhan hospitals. Naturehttps://doi.org/10.1038/s41586-020-2271-3
  5. Santarpia et al. 2020. Transmission Potential of SARS-CoV-2 in Viral Shedding Observed at the University of Nebraska Medical  Center. medRxiv  doi: https://doi.org/10.1101/2020.03.23.20039446