Thursday, February 23, 2017

Double Chocolate Chip Muffins

It's weird to think I'm over halfway through intern year now. One of the changes is seeing patients independently during clinic. Of course we still discuss the patients with our attending, but seeing patients on your own really makes you take ownership of your patient panel.
Double Chocolate Chip Muffins | Obsessive Cooking Disorder
As a primary care doctor, you feel extra protective of your own panel of patients - we educate them, encourage them, advocate for them, and know them best. By now, I've built up a relationship with many of my patients, which is the highlight of primary care - especially when you help them make positive changes like convincing them to start insulin or cut back on smoking or give up soda (Nothing makes your doctor prouder! We're very easy to please - even baby steps makes us happy)
Double Chocolate Chip Muffins | Obsessive Cooking Disorder
Of course, there are downsides - like paperwork and bureaucracy. The amount of paperwork is incredible - the home nursing forms, the disability forms, the prior authorization for medication forms, the referral forms, the home medical supply forms. And the phone calls and the emails. And making appointments on behalf of patients and coordinating the speciality clinics and writing letters to insurance companies. And then clicking off the check boxes for billing, appointments, medications, labs, ICD codes, and so on.

Also, I'm like my dad and compulsively "prep" my notes before each patient visit - it takes extra time, but having a "plan" (or at least an idea of a plan) makes it so much smoother. There's a lot of chart digging to do in electronic health records.
Double Chocolate Chip Muffins | Obsessive Cooking Disorder
These "doctor logistics" were probably the toughest part to transition - not something you learn in medial school. As I'm getting into the groove now, with experience, comes efficiency (at least that's what I tell myself when I fill out the 40th home nursing form).
Double Chocolate Chip Muffins | Obsessive Cooking Disorder
The best part of clinic is the weekends is when my fellow "red block" interns (who are on the same clinic schedule as me) get together. We had a fabulous brunch (filled with all the things we tell patients not to eat), and I brought these double chocolate chip muffins adapted from Allrecipes. At least the plain yogurt at least lightens the muffins and these aren't overly sweet. Happy Brunch!


Double Chocolate Chip Muffin



Ingredients
1 3/4 cups all-purpose flour
1 cup white sugar
3/4 cup chocolate chips
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 egg
1 cup plain Green yogurt
1/2 cup milk
1/2 cup vegetable oil
1/4 cup chocolate chips

Directions
Preheat oven to 400 degrees F. Grease 12 muffin cups or line with paper muffin liners.

Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. IN another bowl, whisk egg, yogurt, milk, and vegetable oil. Mix the dry and wet ingredient bowls together and stir until batter is just blended (don't overmix). Fill your muffin pan and top with the remaining 1/4 cup chocolate chips.

Bake in preheated oven for about 20 mins - they're done when a toothpick inserted into the center comes out clean.
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Friday, February 17, 2017

Korean Bulgogi Tacos

I love fusion cuisine, especially with Asian foods. I grew up in Texas, so we had a plethora of Tex Mex and Hispanic food but Asian food was quite a bit harder.

I had no Asian friends growing up til I went to college, if you can believe it (my elementary through high school was all Hispanic, white, or African American. The only other Chinese person was... my sister).
Korean Bulgogi Tacos | Obsessive Cooking Disorder
I'm sharing a fun recipe that's easy to make and great for parties or date night - Korean Bulgogi Tacos, which is one of my favorite fusion meals. Classic items like Korean BBQ and kimchi are wrapped inside a Mexican corn tortilla for a unique twist.

I kept mine simple - I marinated my beef with bulgogi BBQ sauce in a jar, which can be found at any Asian supermarket. You can also make your own bulgogi sauce to be more ambitious, or buy meat that's already pre-marinated if you're in a time crunch. Toast your tortilla, then add chopped kimchi (I've partnered with Chili Everyday to share a kimchi recipe and other useful kimchi tips), avocado for fillings. Then add spicy sour cream, lime, and cilantro to top it off for an easy gourmet meal
Korean Bulgogi Tacos | Obsessive Cooking Disorder
Korean tacos started in Los Angelos less than 10 years ago, with credit to Chef Roy. At that time, Korean food was still considered exotic, but now you can find them all over the US. (New York Times)
Korean Bulgogi Tacos | Obsessive Cooking Disorder
One of the great things about American Cuisine is that everything can become American - nowhere more than in the US do chefs borrow from ideas all over the world to make a food their own. As one article by Community Table states, America is "the greatest smorgasbord on Earth," a reflection of America itself. Bonus: that article also features New Haven's famous White Clam Pizza!
Korean Bulgogi Tacos | Obsessive Cooking Disorder
Real American food wasn't created by premier chefs, but by waves of immigrants, bringing their own culture while adapting to America - nachos, chili, pizza, sushi, pita bread, and so on. Having lived in multiple urban areas all over the US - south, west, midwest, east - has definitely been an advantage since I've gotten so much exposure to all cultures (and cuisines!).

While tensions are high amongst Americans regarding immigration right now, hopefully we remember our country's roots. Since everyone loves eating, I share this fusion recipe in solidarity with the hope that food will remind us there's more common ground that not.

Korean Bulgogi Tacos


Ingredients
TACO INGREDIENTS
1/2 cup kimchi, chopped
1 avocado, sliced
4 tablespoons cilantro, chopped
1/4 cup sour cream (or Greek yogurt)
1 tablespoon siracha
1 lime, cut in half
4-6 corn tortillas

BULGOGI
1/2 lb flank steak, thinly sliced
1 jar bulgogi sauce (at Asian supermarkets)
2 tablespoons sesame oil
sesame seeds, to top

Directions 
Chop your kimchi finely to make a slaw. Slice your avocado and cilantro. Mix your sour cream with siracha (adjust amount to perfered spiciness level), and juice from half a lime to make your spicy cream.

To make the bulgogi, pour the marinade sauce and meat into a bowl or ziploc bag and let it marinate for at least an hour, ideally overnight. Heat your wok/skillet on medium on the stovetop, add sesame oil, then stir fry about 5 mins until the meat is just brown. Do not overcrowd your meat while stir frying (cook in batches if needed). The meat will cook quickly since it's thin. When it's ready, set aside and top with sesame seeds.

To assemble your Korean tacos, heat your corn tortillas in a toaster oven or grill on stovetop using a skillet. When crispy, top with bulgogi, kimchi, avocado, cilantro (careful not to overfill). Drizzle with spicy sour cream and remaining lime juice.  Eat while fresh. Enjoy!
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Friday, February 10, 2017

Raspberry Chocolate Tart with Gingersnap Crust

As Valentines/ our anniversary comes up, gift giving becomes a challenge when you've been together for so long.

Raspberry Chocolate Tart with Gingersnap Crust | Obsessive Cooking Disorder
 B: What do you want for Valentine's / anniversary gifts?

Me: Eh, I don't need things... but how about an experience doing something?
B: *googles "New Haven Experiences" *

Raspberry Chocolate Tart with Gingersnap Crust | Obsessive Cooking Disorder
B actually did a great job and booked a glassblowing class. It was so fun - we decided what we wanted to make (vase, glass, ornament, flower, paperweight), picked our colors,  then heated, rolled, and blew the glass (with assistance of course since glass making can definitely be dangerous). While next to the fire, I felt like my skin was melting off.


The finished item needs to cool for a few days, then it's ready to go. Can't wait to use my new glass!

Raspberry Chocolate Tart with Gingersnap Crust | Obsessive Cooking Disorder
In regards to Valentine's day, there's no better way to my heart than berries and chocolate. B knows - that's how he bribed me to date him in the beginning.

B: My pickup line in 2 words. Infinite. Berries. 
Me: *swoons*

He wasn't that smooth, but that's how it started (in his head). In reality, it was more of a struggle catching my attention thanks to "Natalie's obliviousness," but that's for another day.
Raspberry Chocolate Tart with Gingersnap Crust | Obsessive Cooking Disorder
To celebrate, here's a raspberry chocolate ganache filled tart made with gingersnaps for the crust. Fruits, especially berries, are lagging up in the northeast winter but when you find them, they're precious. Enjoy!


Raspberry Chocolate Tart with Gingersnap Crust


CRUST
8 ounces gingersnap cookies (about 32 cookies), coarsely broken
1/4 cup (1/2 stick) unsalted butter, melted
Pinch of salt

FILLING
12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup sugar
1 tablespoon all purpose flour
1/8 teaspoon freshly ground black pepper
Pinch of salt
2 tablespoons coarsely chopped crystallized ginger
raspberry

For crust:
Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.

For filling:
Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.

Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Sprinkle chopped crystallized ginger over top. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely.
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