February 4 — Hangzhou: The Finest and Most Noble City in the World According to Marco Polo - Professors Carolyn Ho and Bobby O'Brien will examine the economic and social importance of this China city's past and present.
February 11 — Chocolate Time - Biology Professor Maria Florez concocts some special chocolate formulas for health and happiness. Happy upcoming Valentine's Day in HSC 105.
February 18 — Voodoo Dolls - Celebrate Mardi Gras (February 24) by making a voodoo doll and learn the beneficial effects this doll can have on your health and spirituality. Krissy Conn reveals the true nature of this ancient African life-affirming practice.
February 25 — Under the Looking Glass: Growing Up in the White House - History professors Sandra Harvey and Alex Smith uncover the lives of children of the presidents. Trivia: Mrs. Grover Cleveland had the first child born to an incumbent president. (American First Ladies, 167)
2/28/09
2/11/09
Feb 11 - Chocolate!!
Yum Yum!
We learned that in small quantities the dark chocolate has some health benefits.
Just remember
- the darker the better / higher % cocoa
-small portions, but count that in your calories still
The delicious recipes will be posted here as well, make sure to look back for those.
We learned that in small quantities the dark chocolate has some health benefits.
Just remember
- the darker the better / higher % cocoa
-small portions, but count that in your calories still
The delicious recipes will be posted here as well, make sure to look back for those.
February 11 — Chocolate Time - Biology Professor Maria Florez
Chocolate pots of cream (adapted from The Zuni Café Cookbook, by Judy Rodgers)
· 3 oz bittersweet chocolate, coarsely chopped
· ¾ cup heavy cream
· ¾ cup whole milk
· 2 Tbsp. sugar
· 4 egg yolks
Preheat oven to 300° . Place a small bowl over, but not touching, simmering water. Place chopped chocolate and ½ cup cream in bowl, stirring occasionally until chocolate is melted. Remove from heat. In a small saucepan, over medium heat, warm remaining ¼ cup cream, milk, and sugar. Stir just until sugar is dissolved. Remove saucepan from heat. In a medium bowl, whisk egg yolks then slowly stir in warm milk mixture. Pour egg mixture through a strainer set over the melted chocolate/cream mixture. Stir to combine.
Divide the mixture among four 4- to 6-ounce ramekins or custard cups. Place cups at least one inch apart in a 9” x 13” x 2” baking dish. Place pan on oven rack and then add hot water to baking pan until it reaches about ½ inch beneath the lip of the cups.
Bake until the custard is just set at the edges but quite soft in the center (about 45 min). Because the eggs will continue to cook after you pull the custards from the oven, and because the chocolate will harden as it cools, begin checking for doneness after about 40 min. To check, lift one of the chocolate pots and tilt it; the center of the custard should bulge out slightly. Remove the pots from the oven; let cool. Cover each with foil or plastic wrap, making sure the covering doesn’t tough the top of the dessert, and refrigerate at least 2hr or up to 3 days. Texture is best just hours from the oven.
Tyler’s cracked earth cake (see http://www.foodnetwork.com/recipes/tyler-florence/chocolate-cracked-earth-flourless-chocolate-cake-recipe/index.html)
1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
1tsp vanilla (added based on review comments)
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold (for whipped cream)
Confectioners' sugar (for dusting)
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan. Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture. Add vanilla.
Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, approximately 40 minutes (depends on your oven and the pan you use). Let stand 10 minutes, then remove sides of pan. While the cake is cooking, whip the cream until it becomes light and fluffy.
Serve at room temperature dusted with confectioners' sugar and topped with whipped cream.
Chocolate & Walnut Purses (see http://www.puffpastry.com/recipedetail.aspx?recipeID=23997&rc=183)
· One puff pastry sheet
· 6oz chopped semi-sweet chocolate
· ¼ cup chopped walnuts
If using frozen pastry then thaw the pastry sheet at room temperature for 30min. Refrigerated pastry should rest at room temperature for 5-10min before using. Preheat oven to 400° . Mix chopped chocolate and walnuts. Unfold pastry sheet on lightly floured surface. Roll into a 12” square. Cut into 9 (4”) squares. Place about 2tbsp of the chocolate mixture in the middle of each square. Brush the edges of the square lightly with water. Fold corners of pastry to the center on top of filling and twist tightly to seal. Fan out corners.
Place 2” apart on a baking sheet lined with parchment paper. Bake for 15min or until golden. Remove from baking sheet and allow to cool on wire rack for 10min. Powder with confectioner’s sugar.
· 3 oz bittersweet chocolate, coarsely chopped
· ¾ cup heavy cream
· ¾ cup whole milk
· 2 Tbsp. sugar
· 4 egg yolks
Preheat oven to 300° . Place a small bowl over, but not touching, simmering water. Place chopped chocolate and ½ cup cream in bowl, stirring occasionally until chocolate is melted. Remove from heat. In a small saucepan, over medium heat, warm remaining ¼ cup cream, milk, and sugar. Stir just until sugar is dissolved. Remove saucepan from heat. In a medium bowl, whisk egg yolks then slowly stir in warm milk mixture. Pour egg mixture through a strainer set over the melted chocolate/cream mixture. Stir to combine.
Divide the mixture among four 4- to 6-ounce ramekins or custard cups. Place cups at least one inch apart in a 9” x 13” x 2” baking dish. Place pan on oven rack and then add hot water to baking pan until it reaches about ½ inch beneath the lip of the cups.
Bake until the custard is just set at the edges but quite soft in the center (about 45 min). Because the eggs will continue to cook after you pull the custards from the oven, and because the chocolate will harden as it cools, begin checking for doneness after about 40 min. To check, lift one of the chocolate pots and tilt it; the center of the custard should bulge out slightly. Remove the pots from the oven; let cool. Cover each with foil or plastic wrap, making sure the covering doesn’t tough the top of the dessert, and refrigerate at least 2hr or up to 3 days. Texture is best just hours from the oven.
Tyler’s cracked earth cake (see http://www.foodnetwork.com/recipes/tyler-florence/chocolate-cracked-earth-flourless-chocolate-cake-recipe/index.html)
1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
1tsp vanilla (added based on review comments)
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold (for whipped cream)
Confectioners' sugar (for dusting)
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan. Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture. Add vanilla.
Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, approximately 40 minutes (depends on your oven and the pan you use). Let stand 10 minutes, then remove sides of pan. While the cake is cooking, whip the cream until it becomes light and fluffy.
Serve at room temperature dusted with confectioners' sugar and topped with whipped cream.
Chocolate & Walnut Purses (see http://www.puffpastry.com/recipedetail.aspx?recipeID=23997&rc=183)
· One puff pastry sheet
· 6oz chopped semi-sweet chocolate
· ¼ cup chopped walnuts
If using frozen pastry then thaw the pastry sheet at room temperature for 30min. Refrigerated pastry should rest at room temperature for 5-10min before using. Preheat oven to 400° . Mix chopped chocolate and walnuts. Unfold pastry sheet on lightly floured surface. Roll into a 12” square. Cut into 9 (4”) squares. Place about 2tbsp of the chocolate mixture in the middle of each square. Brush the edges of the square lightly with water. Fold corners of pastry to the center on top of filling and twist tightly to seal. Fan out corners.
Place 2” apart on a baking sheet lined with parchment paper. Bake for 15min or until golden. Remove from baking sheet and allow to cool on wire rack for 10min. Powder with confectioner’s sugar.
2/4/09
February 4 — Hangzhou: The Finest and Most Noble City in the World According to Marco Polo
West Lake: the jewel of Hangzhou
Ten Scenic Spots in West Lake (西湖十景)
1.Dawn on the Su Causeway in Spring (苏堤春晓)
2.Curved Yard and Lotus Pool in Summer (曲苑风荷)
3.Moon over the Peaceful Lake in Autumn (平湖秋月)
4.Remnant Snow on the Bridge in Winter (断桥残雪)
5.Leifeng Pagoda in the Sunset (雷峰夕照)
6.Two Peaks Piercing the Clouds (双峰插云)
7.Orioles Singing in the Willows (柳浪闻莺)
8.Fish Viewing at the Flower Pond (花港观鱼)
9.Three Ponds Mirroring the Moon (三潭映月)
10.Evening Bell Ringing at the Nanping Hill (南屏晚钟)
Hangzhou: Lingyin Buddhist Temple (靈隱寺)
Hangzhou: Capital of Silk and Tea Trade
Recommended Books on China:
-Marco Polo From Venice to Xanadu by Laurence Bergreen
-Daily Life in China on the Eve of the Mongol Invasion, 1250-76 by Jacques Gernet
-Inner Quarters: Marriage and the Lives of Chinese Women in the Sung Period by Patrica Ebrey
-Oracle Bones by Peter Hessler
-Nixon and Mao: The Week That Changed the World by Margaret MacMillan
-China, Inc.: How the Rise of the Next Superpower Challenges America and the World by Ted C. Fishman
-Out of Mao’s Shadow: The Struggle for the Soul of a New China by Phillip Pan
China - Study Abroad
-HIST 2321 World History + CHIN 1411 Beginning Chinese I
-On-Campus and Overseas
-International College, Zhejiang University, Hangzhou, China Beijing
-Week 1 – CyFair campus; classes and orientation
-Weeks 2 – 3: Zhejiang University, Hangzhou, China (classes and field trips)
-Week 4: 4 days in Beijing, China; return to HoustonWeeks 5-6: CyFair campus; classes and final exams
Contact Information:
Carolyn HoProfessor of ESOL and Chinese at Lone Star College-CyFairOffice: Technology Center (TECH) 100-A. Phone: 281-290-3257 or carolyn.ho@lonestar.edu
Robert O’Brien Professor of History at Lone Star College-CyFair Office: Technology Center (TECH) 200-I. Phone: 281-290-3257 or robert.obrien@lonestar.edu
Katalin FountainCoordinator for International Education at Lone Star College-CyFairOffice: Learning Commons (LRNC) 246. Phone: 832-482-1055 or katalin.fountain@lonestar.edu
Ten Scenic Spots in West Lake (西湖十景)
1.Dawn on the Su Causeway in Spring (苏堤春晓)2.Curved Yard and Lotus Pool in Summer (曲苑风荷)
3.Moon over the Peaceful Lake in Autumn (平湖秋月)
4.Remnant Snow on the Bridge in Winter (断桥残雪)
5.Leifeng Pagoda in the Sunset (雷峰夕照)
6.Two Peaks Piercing the Clouds (双峰插云)
7.Orioles Singing in the Willows (柳浪闻莺)
8.Fish Viewing at the Flower Pond (花港观鱼)
9.Three Ponds Mirroring the Moon (三潭映月)
10.Evening Bell Ringing at the Nanping Hill (南屏晚钟)
Hangzhou: Lingyin Buddhist Temple (靈隱寺)
Hangzhou: Capital of Silk and Tea Trade
Recommended Books on China:
-Marco Polo From Venice to Xanadu by Laurence Bergreen
-Daily Life in China on the Eve of the Mongol Invasion, 1250-76 by Jacques Gernet
-Inner Quarters: Marriage and the Lives of Chinese Women in the Sung Period by Patrica Ebrey
-Oracle Bones by Peter Hessler
-Nixon and Mao: The Week That Changed the World by Margaret MacMillan
-China, Inc.: How the Rise of the Next Superpower Challenges America and the World by Ted C. Fishman
-Out of Mao’s Shadow: The Struggle for the Soul of a New China by Phillip Pan
China - Study Abroad
-HIST 2321 World History + CHIN 1411 Beginning Chinese I
-On-Campus and Overseas
-International College, Zhejiang University, Hangzhou, China Beijing
-Week 1 – CyFair campus; classes and orientation
-Weeks 2 – 3: Zhejiang University, Hangzhou, China (classes and field trips)
-Week 4: 4 days in Beijing, China; return to HoustonWeeks 5-6: CyFair campus; classes and final exams
Contact Information:
Carolyn HoProfessor of ESOL and Chinese at Lone Star College-CyFairOffice: Technology Center (TECH) 100-A. Phone: 281-290-3257 or carolyn.ho@lonestar.edu
Robert O’Brien Professor of History at Lone Star College-CyFair Office: Technology Center (TECH) 200-I. Phone: 281-290-3257 or robert.obrien@lonestar.edu
Katalin FountainCoordinator for International Education at Lone Star College-CyFairOffice: Learning Commons (LRNC) 246. Phone: 832-482-1055 or katalin.fountain@lonestar.edu
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