Just because you can doesn't mean you should

I'm taking a side step away from talking about what's in our kitchen, to what's outside.

Today KFC is releasing its "double down KFC sandich" with the following specs: The sandwich consists of two pieces of fried chicken fillets that serve as "bread" to sandwich two slices of Monterey Jack and pepper jack cheese, two slices of bacon and a special sauce. It contains 540 calories, 32 grams of fat, and 1,380-1420 milligrams of sodium (92-95% of your daily recommended sodium intake). The blogosphere has been abuzz with reviews mostly from those who are curious about this gimmicky creation and those who are appalled that it actually exists.

While I'm pretty grossed out by it too, in all fairness, in spite of all the hullabaloo, the specs aren't that much worse than what's in other fast food fare on the market. For example, the Big Mac is also 540 calories, with 29 g of fat and 1040 mg of sodium.

What really is generating all the negativity is that in essence, KFC is saying a big F-U! to the first lady's attempts to fight childhood obesity and the newly passed health care bill. "So, you want Americans to eat better and have healthy habits? Well, we'll make a sandwich that is going to be so sensational that it'll publicize itself." Basically, it's a sandwich that Big Agriculture and Tea partiers can rally behind.

Nevertheless, how to get people to eat better is not an easy thing to tackle. On one hand, I don't like how it seems that our food choices are often controlled by a combination of marketing, food prices, brand labeling, etc and the fact that there are hundreds of commercials for sugary, fatty, food products, yet none for the humble tomato. On the other hand, I don't think banning bake sales in schools (cough cough New York) or having a sugar tax will actually change people's eating habits. It seems pointless to allow bad choices to exist and thrive and then punish people for choosing them. What else are you supposed to do if you don't have access to fresh produce and every major street corner is dominated by a brightly-lit fast food joint? Side story: I remember in high school, a friend of mine counted how many McDonald's were on Beach Blvd, a 10 mile long major street. There were no fewer than 10! That's at least one every mile. It's easy to see how they can boast "Billions and Billions served."

You cannot demand people to make better choices without making those choices better. Here's an old article about the messy behemoth that shows the infuriatingly contradictory relationship between the food and healthcare industries: http://www.nytimes.com/2009/09/10/opinion/10pollan.html

Any thoughts you'd like to contribute to our dinner table?

Tortilla Espanola

Chef Anna here. This photo is from a while ago, when I decided to make a Spanish themed dinner (or at least it's my conception of what one would like... it's probably not that accurate). Anyways, this dish is called tortilla espanola (Spanish omelet). It's sort of tricky to actually make but the preparation is easy. Basically several pounds of potatoes are cut into circular slices and are fried in a pan with onion. A few eggs that have been whisked are then added. The tricky part is keeping the potatoes, the onion, and the egg formed into an object that looks like a pie. Just like paella, the bottom is browned before serving. However, unlike paella, the tortilla espanola is served bottom side up so you get a beautiful brown top as seen in the picture.

I served the tortilla espanola with a bit of romesco sauce, a Spanish sauce made with pimiento peppers, red pepper flakes, garlic, paprika, tomato, and almond paste. It is EXTRAORDINARY!

The salad is simple, being just a bunch of spring greens and dried apricots, tossed with balsamic vinaigrette, and some parmesan cheese on top (so maybe that's not totally Spanish, but whatever). I'm dipping into my Italian roots there. =)

L'amour du chocolat

I've experimented with a few truffles recipes and I've finally settled on Alton Brown's recipe. However instead of using brandy in the truffles, I prefer to use Grand Marnier or some other flavored alcohol. So far I've tried Bailey's, homemade cherry brandy, and peppermint schnapps.

Truffles are surprisingly not that hard to make if you're not trying to get a crispy outer chocolate shell. It's dark chocolate, butter, cream, corn syrup and some flavored alcohol in a pot, all melded together into chocolatey deliciousness.

The truffles you see above are the ones that I made for Jay on Valentine's Day. They were quite a success. =)

Here's the link to Alton Brown's recipe if you want to try it:

http://www.foodnetwork.com/recipes/alton-brown/chocolate-truffles-recipe/index.html

Beef Ragu

This is Italian comfort food or at least I think it is. What is better than stew meat simmered in red wine, tomatoes, onions, fennel seeds, oregano, basil, and other veggies for hours until the meat becomes all stringy and tender? This meal was rather cheap to make since the beef and red wine were both on sale. I suggest getting a table red wine for this meal. You'll end up putting a lot of the wine into the sauce but having some extra left to drink makes the meal that much better.

Seared Albacore Salad Nicoise

As complicated as this dish looks, it took only 20 minutes to make and even less time to put together.

1. Cut 3 large red potatoes into quarter and boil until softened, but not so that they fall apart.
2. Steam green beans
3. Rub 2 tuna steaks (1-1.5 lbs) with salt and pepper, olive oil and sear in a pan, about 2-3 minutes per side. Slice into 1/2 inch wide slabs.
4. Toss potatoes and tuna in large bowl with the following: 2 TB dijon mustard, 1.5 TB white wine vinegar, 1 tsp dried tarragon, 1/2 cup fresh parsley, 1 TB olive oil, 1/2 cup red onion slices and pepper.
5. Plate tuna/potato mix over salad greens with green beans, tomatoes and olives.

After a long 2 weeks, Anna and I had a chance to sit and enjoy a nice dinner with a bottle of reisling. =D

Persimmon

Every weekend A and I take a walk around the neighborhood to see what wonders we can find. Sometimes its fresh rosemary and mint, other times a cool looking stick that could make a 3 foot tall sling shot. This time it was a persimmon!

The story behind getting this persimmon is sort of funny. A and I saw it from a block away near Hawthorne and Euclid. My fingers twitched and my eyes brightened, and A thought to himself, "Oh no, Eileen's going to try and get the fruit. She's always getting into trouble." Of course, I coerced him to help me. You should have seen our human ladder. He hoisted me up and tried to balance as I frantically lunged for the fruit. Several people passed us during these minutes and must have thought we were nuts.

Not quite sure if taking fruit off someone else's tree is lawful since it is "poaching" but if anyone asks, the fruit needed to be picked. At my future home, if I have any fruit trees in the yard, there'll be a clear sign saying "Please take whatever fruit you can reach."

Pandan Chiffon Cake

Anna turned 24 earlier this week (the baby of the house!) so we surprised her with this creation. She got home before we go the chance to decorate it, so I ended up hiding the cake and frosting it in my room, with no one the wiser. So what is this curiously green cake? It's a pandan flavored chiffon cake with coconut frosting between the layers and a sweetened whipped cream frosting with fresh pineapple. Pandan is a flavoring used in Southeast Asia that tastes like a cross between vanilla, taro and hazelnut.

Sharri was the first to introduce me to Pandan. Thanks girl!

Pancakes so fluffy, you'd want to roll up in them!

Buttermilk pancakes are really the only ones worth making. Once you've made them, they'll become a brunch staple.

This is probably one of the fluffiest buttermilk pancake recipes I've come across that has generous amount of both baking powder and baking soda. Here's a little info on what makes these similar chemicals different.

Here are the basics for this recipe.

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 large eggs, lightly beaten
• 3 cups buttermilk
• 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

The full recipe can be found here. We halved this recipe and added 1 tsp of vanilla extract to make them more delectable. They are so lightly sweet and fluffy that they're great just on their own.

Fractal Broccoli

Awesome fractal broccoli at Monterey Market.

Vegan Creamy Asparagus Soup (with Cashew Cream)

This cream of asparagus soup is so creamy and yet so vegany--oh the wonders of cashew cream. It doesn't taste at all nutty. This is the recipe from vegan chef Tal Ronnen as recommended by Yumi garnished with spinach and sunflower seeds.