Sometimes medical school takes over my life.
It intrudes in many inconvenient ways. It’s clingy, like a bad boyfriend — without offering any of the perks. No one to sleep next to; I could curl up with my anatomy textbook, though lately I’ve been using it to roll out my calves each night. That’s arguably the most practical use it’s had since I bought it.
There are nights when I want to do normal things: make pasta from scratch on a Tuesday, eat lunch at Le Bernardin, or visit the Union Square Farmers’ Market on Monday, Wednesday, Friday, and Saturday just because I can.
And then there are the times I can’t — because of an exam the next day, an early class, a long trip to the Bronx to see patients and perform physical exams, or simply because I have to study. In short, medical school can be relentlessly demanding and rather unattractive. Definitely not dateable. Not even for a million bucks. Well, maybe for a cookbook deal.
Case in point: I have a cousin (hi Mia!) whose roommate (hi Nicole!) works in PR for cool food projects — like Bravo’s Top Chef.
Nicole reached out in November to invite me to a brunch hosted by Kraft Foods and Marcus Samuelsson celebrating their new iPad app Big Fork Little Fork, which features globally inspired recipes and cooking lessons. I said an immediate yes — meeting Marcus Samuelsson trumped studying for cardiovascular disease, especially after that brutal heart exam.
Then I checked my schedule and had to say no: I was scheduled to see patients that day. Patients take priority — or at least that’s what my mother, my voice of reason, insists.
Nicole generously offered to have Marcus record a short video answering any food-related question I wanted. I asked for tips on roasting the perfect turkey or chicken for the holidays — how to keep the bird moist and flavorful. His answer appears at the bottom of this post.
Since I couldn’t attend in person, I decided to recreate the brunch experience at home.
I baked English muffin bread — soft, porous, and delicious.
I made pumpkin pomegranate butter that tastes like the holidays; I practically burst into carols when I eat it, much to Sophie’s amusement and her decision to wear earplugs.
I also tried Marcus’s homemade peanut butter. It may be the best peanut butter I’ve ever tasted. I doubt I’ll buy store-bought peanut butter again; I might end up eating it straight from the jar with a spoon and then hiding it from myself.
Then I watched Marcus’s video. It was an experience I highly recommend, especially if you’re planning a holiday brunch. The bread paired with the butters is revelatory — truly worth making.
English Muffin Bread
December’s Bread of the Month at the Artisan Bread Bakers Group
3 cups all-purpose flour
1 tbsp sugar
1 1/2 tsp salt
1/4 tsp baking soda
1 tbsp instant yeast
1 cup almond milk
1/4 cup water
2 tbsp vegetable oil
cornmeal, for the pan
1. In a large bowl, whisk together the flour, sugar, salt, baking soda, and yeast. In a separate microwave-safe bowl, combine the milk, water, and oil. Heat until the mixture reaches about 120–130°F (warm to the touch). Pour the warm liquid over the dry ingredients and beat at high speed for 1 minute. The dough will be very soft and sticky — that’s correct.
2. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan and sprinkle the bottom and sides with cornmeal. Scrape the dough into the pan and level it as well as possible. Cover with a damp cloth and let rise in a warm spot for about 45 minutes, or until it just crowns over the top of the pan. Preheat the oven to 400°F.
3. Remove the cover and bake 20–22 minutes, until golden brown and the interior reaches about 190°F. Let the bread rest in the pan for five minutes, then turn it out onto a rack to cool completely before slicing.
Pumpkin Pomegranate Butter
Makes about 3 cups, adapted from Smitten Kitchen
1 (29 oz) can or 2 (14 oz) cans pumpkin puree (about 3 1/2 cups)
3/4 cup pomegranate juice
2 tsp ground ginger
1/2 tsp ground cardamom
1 1/3 cup packed brown sugar
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
juice of half a lemon
1. In a large saucepan, combine the pumpkin puree, pomegranate juice, ginger, cardamom, brown sugar, cinnamon, and nutmeg. Stir to combine and bring to a boil. Reduce heat and simmer, partially covered, for about 30 minutes, stirring frequently, until the mixture thickens. Taste and adjust spices as needed. Stir in the lemon juice and adjust to taste.
2. When cooled, store in an airtight container in the refrigerator.
Homemade Peanut Butter
Makes about 2 cups, adapted from Marcus Samuelsson’s New American Table
2 cups unsalted, roasted, skinless peanuts, lightly crushed
1/2 tsp ground cinnamon
1/2 cup packed light brown sugar
1/2 tsp salt
1/3 cup peanut oil
1. Warm a dry sauté pan over low heat. Add the peanuts and sauté, stirring occasionally, until golden and fragrant, about 5 minutes. Increase heat to medium, add the cinnamon, brown sugar, and salt, and continue to sauté until the sugar melts and bubbles, about 4 minutes. Watch carefully to avoid burning.
2. Transfer the mixture to a food processor and puree. With the processor running, add the peanut oil in a thin, steady stream, scraping the sides as needed, until the mixture is emulsified and smooth. Store in an airtight container in the refrigerator for up to 4 weeks.
Below is Marcus’s recorded advice on roasting the perfect holiday turkey — practical tips to keep your bird juicy and flavorful.