On Antioxidants

Do you ever wonder why freshly cut apples turn brown if you leave them sitting on the counter too long, or why spritsing lemon juice on avocado helps it stay green longer, or why some people, as they grow older, maintain a look of youth and vitality? These things are all related to a magical little molecule called the antioxidant.

I once had a professor describe antioxidant in terms of a playground full of kids holding toys, each kid representing a molecule in the body. Now imagine the happy kids enjoying their toys, when along comes a bully (oxygen) who steals the toy away from a kid leaving him crying and alone. The antioxidant is the friendly girl who sees what happened and gives up her own toy to make the crying child happy again. In this way, antioxidants are a precious and altruistic ally to the molecules of our bodies. They have the ability to protect us from the ever-present oxidants that we encounter from day to day.

Eggs, Part IV

     Eggs are a complex little entity with a versatility unmatched by any other ingredient. Their yolks are used as emulsifying or thickening agents, as in mayonnaise and dressings, Hollandaise sauce and all kinds of desserts, from a traditional Italian zabaglione to a classic French crème brulee. Their whites are utilized especially for the fluffy, airiness they possess when beaten, as in meringue and Swiss buttercream frosting. When combined, its safe to say that the possibilities for egg usage are innumerable (or at least, not worth spending your life trying to count).
     Humans like to eat the eggs of other species. But most kinds of eggs aren't easily accessible from a regular grocery store or Farmer's Market and are seen as delicacies, like quail and duck eggs, caviar and roe. So we stick to the eggs from our beloved friend, the hen.

Figure 1A.

     A chicken egg is made up of many small parts. (see Figure 1A.) The outer shell is slightly porous, and made primarily of calcium carbonate (CaCO3), the main component in pearls and sea shells (evolution, anyone?). The eggshell also has an outer and inner protective lining, like a little eggy sleeping bag. Aww. Eggs come in many shapes and sizes—and even colors! The color varies depending on the breed of the animal, and can range from brown to pink, white, yellow, green, and blue! (see Figure 1B.)
     The white part of the egg is called the albumen, and there are technically a couple of layers of this even though it looks like one clear mass. The albumen is almost all protein (with some trace minerals) and is made up of about 90% water.
     The pretty yellowish-orange part of the egg is the yolk, aka. vitellus. The vitellus contains fat, cholesterol, vitamins and minerals, protein and lecithin (an emulsifier).

Figure 1B.

 

     Beyond these commonly known parts of the egg, there also exists the chalazae cords, clear-whitish strands connecting from the inner lining of the shell to the outer lining of the yolk and acting as elastic-like bands that keep the yolk centered comfortably within the egg. There are a few other thin linings and layers around the yolk, and also, of course, the nucleus where the little DNA message from the chicken is stored.
     I think the recipes that do eggs the most justice and really highlight their special diverse gifts are the recipes that use different parts of the egg throughout different parts of the recipe, like in soufflé, Eggs Benedict and Lemon Meringue Pie. Another favorite is the enamored Italian Timpano, a dish fit for kings, containing hard-boiled eggs, raw, beaten eggs, and eggs in its dough, all wrapped up like a drum. (see Figures 2A. and 2B.) 
Figure 2A.                                                                                                                                                                                              

    

Figure 2B.

 

A special thanks to The Joy of Cooking* and my good friend Monsieur Wikipedia for enlightening me about some of this eggy stuff. The anatomy of an egg diagram is based on a diagram featured in Wikipedia in the category of "Egg (Food)."

*Rombauer, Irma S., Becker, Marion Rombauer, and Becker, Ethan. The All New Joy of Cooking. New York: Simon & Schuster, 1997.

Eggs, Part III

     This is my all-time favorite way to prepare eggs. I was introduced to this dish by Matt and Kelly when my husband and I went over to their house for brunch one morning. From the moment I took that first bite—and every bite thereafter—I was absolutely spellbound! I had never tasted anything so smooth and creamy, rich and fulfilling. 

     This preparation gives the eggs a soft, supple texture that, when combined with the cream, becomes the ultimate comfort food. These eggs are versatile: we love them on a cold winter morning, served with sausage and toast, in the spring served with fresh greens or asparagus, or as a quick late-night dinner alongside leftover black beans and rice. Enjoy!  

Eggs in Ramekins

For each ramekin:
1/2 teaspoon butter
2 tablespoons whipping cream
1 large egg
Fresh herbs
Lemon zest
Sea salt, pepper

Preheat the oven to 375 degrees.  Butter the ramekin, saving a bit for later.  Add 1 tablespoon of cream and crack the egg on top.  Pour the remaining tablespoon of cream over the egg and top with a dot of butter.  Garnish with a bit of lemon zest, fresh herbs and freshly ground black pepper.  Place the ramekin in a tray of water, approximately 3/4 inch deep. 

Place the pan in the middle of the oven and bake for 8 -12 minutes.  Keep an eye on the eggs—they’ll be done before they look done. They should set, but still tremble a little when you shake the pan.  Season with salt and serve.

*This recipe was adapted from Julia Child's Oeufs en Cocotte recipe in Mastering the Art of French Cooking (Knopf, 1961).

The Art of Affirmation

When I was in college my mom bought me a kitschy little pack of Gift of the Goddess Affirmation Cards for Christmas. The cards had phrases written on them such as, “I have the power to transform my life”. The idea being that if you repeat the phrases to yourself and affirm them in your mind, they will manifest in reality.

Now, there are those in life who love this type of thing and those who find it to be a hoax. I am learning that whether it is the goddess, the universe, or a neurological process to credit, affirmations are actually a practical strategy for achieving one’s goals. Sports psychologists have shown that athletes who envision their success are more likely to achieve it. This makes sense because once an outcome is in sight it is much easier to move toward. The idea of the affirmation can also be compared to the sketch an artist draws prior to painting on a canvas. As per the affirmation written above, if you envision yourself with the power to transform your life, you are more able to understand how to acquire power and use it to serve your needs.

Eggs, Part II

     Let's begin from the beginning: where do eggs come from? From the grocery store, right? (haha.) To learn more about chickens and eggs, I interviewed my friend Matt. He and his wife, Kelly, live in Ann Arbor with their baby and a backyard full of hens. The bumper sticker on the back of their car reads: My pet makes me breakfast.
An Interview with Matt

Hi, Matt!

Hi.

So, what was your motivation for getting chickens?

For fresh eggs and to have local food in my own backyard.

Are they easy to take care of?

Easier than cats.

Do you feel like they’re your pets?

Yes.

Would you eat them?

No—but we would be okay if somebody else did. We’re of the theory that, if you want to eat it, don’t name it. We have a saying: You can eat chicken, but you can’t eat Mrs. Darcy or Henrietta. (Those are their chickens.)

How often do they lay eggs?

Eggs, Part I

     Michigan winters can be bleak. I heard once that Michigan actually has less sunny days than Seattle (which, it is widely known, has a reputation for its drizzling grayness). I wasn’t surprised. When it gets cold here, it becomes gray, and things slow down. People bunker down. The view out of my window makes a pretty snapshot: stillness, in black and white. It is during these times that we come together to feast.
     There aren’t too many fresh, local finds available here this time of year. The food in our grocery stores gets shipped in from places like Guatemala, Ecuador, Florida and California; the Farmer’s Market invites its bravest of souls, bundled in hats and scarves and downy coats, to peruse its arts, crafts and root vegetables. The most we can hope for is a warm, crusty loaf of bread from a local bakery, slathered in butter and served with a chunk of local cheese on the side. But then, there’s the egg.
     I am a Michigander, thankful for fresh eggs. At a time when the options seem minimal, an egg transforms our possibilities to multiple! Eggs are fun and useful: they can be used in innumerable ways and add nutrition and flavor to anything. Cookies, cakes and pies, Eggs en Cocotte, Huevos Rancheros, Bi Bim Bop! And an egg can stand alone: scrambled, fried, baked, poached, boiled! Thus begins an ode to eggs, a seven-part piece about anything egg.

for Matt and Kelly
Happy Hen, a poem
From forth the backened yard of city folk
Bobbles a happy hen! who,
Despite the raging cumulus above
Was lying gladly under a lamp’s heat,
Nestled in a loving home
Built from a neighbor’s plaything.

Gregoire

The first time I ventured to the west coast was in 2003 when I was an undergraduate. I found myself with an afternoon free to explore the town of Berkeley. I took public transportation to the downtown exit and, not knowing anything about the city, resolved to walk in the most beautiful direction. So, I pursued a mesmerizing landscape of green rolling hills, unknowingly, walking in the direction of what the locals call, the gourmet ghetto. After awhile hunger overcame me and my eyes turned to food. Simultaneously, I found myself at a cross section, to the left of which was a narrow hilly street with an inviting little food place. Everything about the place seemed special. It was a tiny white nook with a welcoming blue awning that hung over a large store front window. The closer I got, the more inviting it became. The wooden framed windows were wide open so that you could look into the kitchen and greet the cook if you like. A striking young girl stood the cash register just inside the door and cozy wooden benches were occupied by patrons just outside the door. Upon entering and reviewing the menu I discovered that the place was a classical French cooking lunch, dinner, and catering shop. People could eat at the counter over the stove, at the table outside, or pick up items on the go. The menu was small but packed with delicious sandwiches and, curiously, a whole section dedicated to various potato plates. On that warm sunny day, I chose a tuna melt and ate it on the bench outside, next to the window, with the cook bustling next to me, the blue awning over head, and the green rolling hill in view. I was in communion with the world and thrilled at the lucky happenstance I had gotten myself into.