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.

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.

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

January 2009

January 7 — When Bad Things Happen to Good Food Choices - Lee Ann Harry, nurse educator from Balanced Health and Wellness, will reveal the effects of food toxicities and how to avoid them.

January 14 — Hook ‘Em or Gig ‘Em? - Explore the sometimes mystifying world of the language of sports with expert sports writer, Barb Wagner, author of Longhorn Lingo. A must for the upcoming Super Bowl.

January 21 — Yeast in the Air - Learn how to cultivate and make your own delicious sourdough bread with baker extraordinaire, Catharina Laporte. Come prepared to taste and take home some sourdough starter in HSC 105.

January 28 — Tough Times Money Wellness - Hal Lynde, Captain Cash of radio 94.5 FM, and Kurt Poe, financial planners both from Morgan Keegan, advise us during these financially trying times. Celebrate Financial Wellness Month. For more information about Mr. Lynde, go to http://hal.lynde.mkadvisor.com/.

SOURDOUGH – Yeast in the Air!

SOURDOUGH – Yeast in the Air!

To make your own sourdough starter,

You will need:
½ cup unsweetened pineapple juice
½ cup whole grain wheat flour or whole grain rye flour (use the freshest and most organic flour you can get your hands on)
1 cup unbleached all-purpose flour
2 cups water

The pineapple juice may sound like a strange ingredient, but it is what makes this recipe work so well. The juice creates an acidic environment that prevents bad bacteria from taking over and causing spoilage during the fermentation period. Many alternate recipes (and purists) use only water.

DAY ONE: Mix 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. The mixture should be a thick slurry. You may need to add more or less juice because different flours absorb different amounts of liquid so it is normal to have it vary. Stir well, cover. Stir vigorously at least 3 or 4 times over the next 24 hours. (stirring multiple times is very important to the process) Ideal room temperature would be between 72 and 80 degrees, but don't worry too much if it is not.

DAY TWO: Add 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well and cover. Stir vigorously at least 3 or 4 times over another 24 hours. You may, or may not start to see small bubbles at this point.

DAY THREE: Add 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well multiple times over the next 24 hours. DAY FOUR: Stir mixture and measure out 1/4 cup--discard the rest. To the 1/4 cup, stir in 1/4 cup unbleached AP flour and 1/4 cup water. Stir multiple times over the next 24 hours. REPEAT Day 4 until mixture expands to double its size and smells yeasty.
Store the starter in the refrigerator when you are not using it. See feeding instructions (below) to keep it alive. Feeding the Starter
Either use or discard all but about 1/2 cup of the starter ---THIS IS VERY IMPORTANT to maintain a healthy starter!

Feed the remaining ½ cup starter with 1 cup flour and ½-¾ cup of water (Hydration approx 60%). Stir vigorously. Return to the refrigerator. If you forget to feed it for a few weeks, it probably will be fine but may take several feedings to get it back up to par.

Catharina’s Basic Bread Recipe

There are plenty of recipes out there for sourdough (on the web) or you can pick something up at the library --- but I will give you my favorite and easiest instructions to get started. For this entire process temperature is relatively important --- it should be about 72 – 84F --- otherwise the sourdough beasties won’t do their thing.

Take
2 cups of flour (white bread flour to start off)
1 cup plus a couple of tbspns water
A couple of heaped tbspns of the sourdough starter
Mix this together in a large plastic or glass container with a lid. Mark the side of the container so that you know the level of the starter.
Leave the mixture out for 8 – 12 hours (overnight) --- it should double in size and be very foamy and stringy. (this process is called the first fermentation)

Take this fermented mixture (is should be approx 18oz) and mix together with
2 cups of water
5 ½ - 6 cups of flour
1 tbspn salt.

Knead by hand for 12 -17 mins or in a Kitchenaid on speed ‘3’ for approx 6 minutes. When you are done kneading the bread will be able to pass the ‘windowpane test’ --- take a small chunk of the dough and stretch it out and hold it up to the light and you should be able to see light through it – like a window pane.

When kneading is complete, place the dough in an oiled or greased bowl, cover with oiled cling film, and allow it to double. This will take about 2 ½ hours. (this is called the second fermentation)

Gently Divide the dough into two and allow it rest (covered with oiled cling film) for 30 mins.

Gently Shape the dough into a floured tin or a basket (for shaping), cover with oiled cling film and allow it to proof for another 2 hours (this is called proofing). I use three lengths of wood and a rice floured dishcloth to create little ‘cloches’ for my dough to proof in – but my dad just uses baking pans.

Heat your oven to 450F degrees (real hot) with the rack in the bottom third --- the baking technique can be quite complicated with sprintzing the oven for steam etc --- but I just place another pan in the oven and add water to it (for steam) when I place the loaf in. Slash to loaves (with a razor blade or similar) to give them room to ‘spring’ while cooking. Cook for 30 mins. Check for doneness by knocking on the bottom of the loaf for a hollow sound.

Allow to cool (this is important because the bread is really still cooking inside), then EAT!!!

Catharina’s Favorite Sourdough Books

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (Hardcover)
by Peter Reinhart (Author), Ron Manville (Photographer). Publisher: Ten Speed Press (December 2001)

Crust & Crumb: Master Formulas for Serious Bread Bakers (Paperback) by Peter Reinhart (Author). Publisher: Ten Speed Press (August 2006)

The Bread Bible (Hardcover) by Rose Levy Beranbaum (Author). Publisher: W. W. Norton & Company; 1 edition (October 2003)

Bread Alone: Bold Fresh Loaves from Your Own Hands (Hardcover) by Daniel Leader (Author), Judith Blahnik (Author). Publisher: William Morrow Cookbooks; 1 edition (November 19, 1993)

Artisan Baking (Paperback) by Maggie Glezer (Author). Publisher: Artisan (October 1, 2005)

World Sourdoughs from Antiquity: Authentic recipes for modern bakers (Paperback)
by Ed Wood (Author). Publisher: Ten Speed Press; Revised edition (October 1996).

When Bad Things Happen to Good Food Choices

8 foods that account for 90% of all allergic or sensitivities reactions:

Milk
Eggs
Soy
Wheat (glutten - has a correlation )
Peanuts
Tree nuts
Fish
Shellfish

Suggestions to help with sensitivities:
Rotate food you eat. Try to wait 4 days before eating the same food again.
Eat only foods to which you are not sensitive.
Eat whole uncomplicated foods.
Diversify your diet; think rainbow; do not eat the same meal every day
Keep a food diary, include symptoms.
Design a plan that works for you.

Allergy vs. Sensitivity or Intolerance
-these are abnormal responses to a food that is triggered by your immune system.

Sensitivity
-Reaction can take place several hours or even days later
-Symptoms are more of a chronic nature

Allergy
-Immediate reaction
-Can be life threatening

For more information visit Balanced Health and Wellness
www.balancedhealthandwellness.com

December

December 3, 2008 Color Me Beautiful - Get ready for the holiday season with a color makeover from hair to skin tone analysis with expert beauty consultant, Lisa Allison.

December 10, 2008 Wrap a Gift/Save the World - Tracy Williams and Rose Botkin reveal how to make beautifully wrapped gifts in an environmentally friendly way.

December 17, 2008 A Ukrainian Holiday Celebration - How do Ukrainians celebrate the season? Learn how to make Russian/Ukrainian tea cookies and pierogues with Melanie Metzger. Find out about the traditional Sviata Vechera or Holy Evening dinner. HSC 105

A special performance Thursday Dec. 18 at 3:30!
Here We Go a Wassailing and a Madrigal Feast with
The I Cantori Singers from Langham Creek High School.
Join us for some Renaissance vocal music, history, wassail and hearty fare.
First floor of the library near the Technology Entrance.
No class Dec. 24 or Dec. 31. LIFE resumes on January