Friday, June 30, 2017

Strawberry Rhubarb Galette

I've been wanting to make strawberry rhubarb pie/galette forever, but finding rhubarb has been elusive for me.
Strawberry Rhubarb Galette | Obsessive Cooking Disorder
My friend lives in a neighborhood of New Haven called Wooster Square, which has a cute farmer's market every Saturday, which she, her husband, and her adorable corgi frequently visit. I've had a very bad case of what B called "puppy fever," and I even contemplated moving there when I was looking for apartments a few months ago (my friend and her husband literally moved there for their corgi, like how parents move for their kids' schools lol - it's a very dog friendly place).
Strawberry Rhubarb Galette | Obsessive Cooking Disorder
However, laziness prevailed since I just could not deal with having to drive to work everyday in residency, even just a 10 min drive (you get spoiled by living within walking distance).
Strawberry Rhubarb Galette | Obsessive Cooking Disorder
While at the market, I found the most stunning giant red rhubarb and had to have it. Of course, once I bought it, I was suddenly able to find rhubarb everywhere in the groceries ... but there's something to be said for locally grown produce.
Strawberry Rhubarb Galette | Obsessive Cooking Disorder
This galette (adapted from NY Times Cooking) is easy to make if you have pre-made pie crust since the filling is simply rhubarb and strawberries tossed with sugar and pecans. I personally prefer to make my own crust, and have included the link to my go-to Pate Brisee pastry crust. Galettes can be messy, which is part of their charm, although I like to make mine neat and round.
Strawberry Rhubarb Galette | Obsessive Cooking Disorder
This galette is perfect for your summer parties (4th of July is right around the corner). Sadly, I won't have any 4th of July parties since I'm working the night shift in the emergency room (no fireworks accidents in New Haven, please!).

Strawberry Rhubarb Galette

1 pastry crust (see my Pâte Brisée recipe I use)
1/2 cup chopped pecans
3/4 cup sugar
1 1/2 cups rhubarb, sliced
1 1/2 cups fresh strawberries, sliced
1 egg, for pastry crust wash
mint and powdered sugar, for garnish

Make your pastry crust beforehand and chill in the refrigerator 1 hr or overnight. When ready to make your galette, preheat oven to 425 degrees.

Remove the pastry crust from the fridge and roll into a thin disc (about 1/8 inch) keeping the edges even. Sprinkle flour or water as needed to work with it.

Slice your rhubarb (I slice vertically into 1 inch pieces to keep them small) and toss with pecans and 1/2 the sugar. Layer the rhubarb on the pastry disc, leave 1 inch of the edge. Toss the strawberries with the remaining sugar and layer on top the the rhubarb, arranging a circular design if you wish.

Fold in the one-inch border of the pastry, partially covering the edge of the filling. Beat 1 egg is a small bowl and brush over the pastry crust so it bakes to a golden brown. Chill in the freezer for about 5 min to firm the dough (cold butter makes a flakey crust). Bake 35-40 minutes, until the pastry is golden brown and the filling is bubbling. Top with powered sugar and mint sprigs. Serve warm or cool, with whipped cream, ice cream  or Greek yogurt.

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Wednesday, June 21, 2017

Blackberry Chia Parfait

Hi everyone, I'm officially done with intern year! Yay!
Blackberry Chia Parfait | Obsessive Cooking Disorder
I finished off intern year with VA hospital nights which can be exhausting - if you've never been jolted awake from pages at 3am (or worse, hammer pages, which is non stop back to back paging), you're not missing out on anything. Sometimes you'll even get 2 or 3 pagers going off simultaneously ("Oh nice, they're harmonizing" - my med school surgeon attending).
Blackberry Chia Parfait | Obsessive Cooking Disorder
While finishing intern year is always a cause for celebration (goodbye waking up earlier to pre-round on patients, endless note-writing, and answering constant pages), I can't help but have mixed feelings about stepping up to second year, since now I'll be in charge of the team when it comes to running the team, making decision and handling emergencies. 

I'm going to miss the ability of saying, "Wait, let me ask my senior..." 
Blackberry Chia Parfait | Obsessive Cooking Disorder
Although I'm know I've learned so much intern year, I still feel like there's so much I don't know (I have no idea how doctors managed without internet -all of our medical resources are there, from looking up medication doses for patients with kidney disease to finding possible diagnosis for a a strange case).
Blackberry Chia Parfait | Obsessive Cooking Disorder
During my year end meeting (bleary eyed after a rough sleepless 14 hr night shift), I told my advisor, Dr. S, my concerns, and he said "Great! You should be a little nervous - I always worry about the interns who aren't anxious about becoming the resident!"

"That anxiety means you understand how serious your responsibilities are, which will drive you to be the best doctor you can be. Knowledge can always be gained by simply ready; that's easy. Apathy and arrogance are harder to treat. While knowing this won't make your nervousness go away (sorry), at least you'll know there's a purpose for this stress." - Dr S.

He's right, I still feel anxious. But I can live with it for the sake of my patients.
Blackberry Chia Parfait | Obsessive Cooking Disorder
Anyways, I do look forward to meeting the new batch of interns. With my schedule, I happen to have a few rotations (emergency room, clinic) before I work the wards with interns, so they'll have time to learn the basics. In the meantime, I'll continue celebrating completing 1/3 of residency training!

Sharing this gorgeous 3 layer Blackberry Chia Parfait (recipe from The Feed Feed). One layer for each year of residency, haha.

Blackberry Chia Parfait

1 cup frozen blackberries (and/or mixed berries)
1/2 cup coconut milk
1/4 cup ice

1/2 cup chia seeds
1 cup coconut milk (extra to adjust thickness as needed)

vanilla Greek yogurt
fresh blackberries
toasted coconut flakes

Combine the ingredients for the chia layer in a jar, then stir well to combine. Set in the fridge for at least 30 min.

In a blender, blend the ingredients for the smoothie layer and divide evenly in the glasses. Place in the freezer to chill (about 30 min) while the chia layer is thickening.

When the smoothie layer is semi-frozen,  top with the chia layer.  Place in the freezer again to chill (about 30 min)  for the chia layer to become semi-frozen. Top with yogurt, fresh blackberries and toasted coconut. Drizzle with honey. Enjoy!

* you do not have to chill  each layer in the freezer to enjoy this, however, the layers will not be defined unless it's slightly more solid (in my experience).
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Sunday, June 11, 2017

Orange, Mint, and Blueberry Infused Water

Some exciting news - I've officially moved into my new apartment, and this is the first recipe from my new kitchen! My kitchen is disproportionately large (it's literally the same size as my entire living room), but I can live with that.
Moving was not easy - it was towards the end of my q4 28 hour call month (which means 28 hours straight in the hospital every 4 days), so I was already fatigued at baseline, but with the help of many wonderful friends and, of course B, we did it!
B had a golden weekend thank goodness, so he could come up to Connecticut and move things while I was at work. Fortunately, I married a very tall, strong man to make up for my rather petite size (and also my equally, if not even more petite friends whom I had recruited, as B pointed out with a facepalm).

B wanted to pay for packers/movers 100% but I'm more of a DIY person, especially since we're moving my studio just a few blocks over, so we compromised with paying for movers only for the heavy furniture.
B and I had started moving a few smaller items during the week, but we really moved everything over the weekend. Unfortunately, the elevators in the new apartment broke the day before we started the heavy moving (and of course got fixed the day after we moved), so we were forced to carry everything up 4 flights of stairs.

My friends, despite being on equally difficult rotations ranging from VA, medical ICU, cardiac ICU and despite working 80+ hours, came after work to help out (that's the Yale family, indeed). We drove back and forth, dropping off boxes, and carrying everything over many trips up and down 4 flights of stairs for hours and hours. It wasn't fun, but they definitely made it waaay more enjoyable, and we celebrated with buying everyone dinner and hanging out afterwards.
The next day we had movers; despite their best effort, we had to go over time because one can carry beds and tables and sofas up the stairs only so quickly. Importantly, I had a bed to sleep on, since I had a 28 hr call the very next day >_<

We probably spent >40 hours packing, moving, and cleaning, unpacking, so we were super exhausted at the end. B and I each went up and down >100 flights of stairs, which is crazy. I'm happy to not have to move for at least a few more years.

B says thank goodness it's over, because if I move again while we're working residency hours, he's going to look for a new wife lol!
Even typing about my move is making me hot and tired again, so I'm sharing my infused water recipe, with oranges, fresh mint, and blueberries. The summer heat is coming and this is a great way to stay cool!

Orange, Mint, and Blueberry Infused Water

6 cups water
2 oranges, sliced into circles
1/2 cup blueberries
handful of mint
tray of ice

Combine orange, blueberries, and mint in a pitcher of water and put in the fridge for at least an hour to allow the water to infuse. When ready to serve, add ice. Serve cold and enjoy!
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