Video: Molecular Gastronomy Recipe

Feta Ravioli Turkish Tomatoes by Chef Jose Andres from His Restaurant Minibar

Watch video at You Tube (2:03 minutes) …..

In Pictures: Decorative Sushi

Roasted Chicken and Swiss Chard Served Over Fettuccine

Ingredients

one 3½ lb roasting chicken
salt and freshly ground pepper
1 lemon, cut into quarters
3 sprigs each rosemary, flat-leaf parsley, and thyme
3 tsp unsalted butter, melted
1 carrot. cut into 1/4-inch pieces
2 to 3 stalks celery, cut into 1/4 -inch pieces
2 cloves garlic, crushed
1½ cups dry white wine
1½ cups chicken stock, plus more as needed
juice of 1 lemon
1 lb fresh or dried fettuccine

Swiss chard

1/4 cup olice oil
2 shallots, thinly sliced
salt and pepper
3 to 4 cloves garlic, minced
3 to 3½ lb Swiss chard, thick ribs removed, coarsely chopped

Method

  1. Preheat oven to 450ºF.
  2. Season the body cavity of the chicken with salt and pepper and stuff it with the lemon quarters and herbs. Tie the legs together with kitchen twine. Place the chicken breast-side up and brush the melted butter over it. Sprinkle with salt and pepper.
  3. Put the chicken on a rack in a raosting pan and roast for 20 minutes. Reduce the oven temperature to 350ºF and continue roasting for about 50 minutes, or until an instant-read thermometer inserted in the thigh away from the bone registers 180ºF. Baste the chicken about every 15 minutes. During the last 25 minutes of cooking, add the carrot, onion, celery, and garlic to the pan.
  4. Transfer the chicken to a cutting board and let rest while preparing the sauce.
  5. Set the roasting pan over medium heat and cook for 5 to 7 minutes, stirring, until the vegetables are lightly browned. Add the wine and stock, bring to a simmer, and cook for 5 to 7 minutes, skimming off any froth that floats to the surface of the liquid. Remove from heat and set aside to cool.
  6. Transfer the contents of the roasting pan to a blender and purée. Transfer to a medium saucepan, add the lemon juice, and bring to a simmer over medium heat. Cook for 8 to 10 minutes to reduce. If the sauce if too thick, add more chicken stock to thin it out.
  7. When the chicken is cool, pull off the meat and add to the sauce.
  8. To prepare the Swiss chard, heat the oil in a large sauté pan over medium heat and add shallots, salt and pepper. Sauté for 8 to 10 minutes, or until the shallots start to soften and brown. Add the garlic and sauté for 1 to 2 minutes. Add Swiss chard, season again with salt and pepper, and sauté for 5 to 7 minutes, or until the chard is wilted and tender. Squeeze out any excess moisture from the chard with a spatula or wooden spoon. Add the chard to the chicken and sauce and stir gently.
  9. In a large pot of salted boiling water, cook the pasta until al dente, 2 to 3 minutes for fresh pasta and about 10 minutes for dried. Drain.
  10. Serve the chicken mixture over the hot pasta.

Makes 6 servings.

Source: Lobel’s Prime Cuts

Random Mutations Responsible for About Two-Thirds of Cancer Risk: Study

Cancer often linked to ‘bad luck,’ Hopkins researchers say.

Although about one-third of cancers can be linked to environmental factors or inherited genes, new research suggests the remaining two-thirds may be caused by random mutations.

These mutations take place when stem cells divide, according to the study by researchers at Johns Hopkins Kimmel Cancer Center. Stem cells regenerate and replace cells that die off. If stem cells make random mistakes and mutate during this cell division, cancer can develop. The more of these mistakes that happen, the greater a person’s risk that cells will grow out of control and develop into cancer, the study authors explained in a Hopkins news release.

Although unhealthy lifestyle choices, such as smoking, are a contributing factor, the researchers concluded that the “bad luck” of random mutations plays a key role in the development of many forms of cancer.

“All cancers are caused by a combination of bad luck, the environment and heredity, and we’ve created a model that may help quantify how much of these three factors contribute to cancer development,” said Dr. Bert Vogelstein, professor of oncology at the Johns Hopkins University School of Medicine.

“Cancer-free longevity in people exposed to cancer-causing agents, such as tobacco, is often attributed to their ‘good genes,’ but the truth is that most of them simply had good luck,” added Vogelstein, who is also co-director of the Ludwig Center at Johns Hopkins and an investigator at the Howard Hughes Medical Institute.

The researchers said their findings might not only change the way people perceive their risk for cancer, but also funding for cancer research.

Cristian Tomasetti is a biomathematician and assistant professor of oncology at the Johns Hopkins University School of Medicine and Bloomberg School of Public Health. “If two-thirds of cancer incidence across tissues is explained by random DNA mutations that occur when stem cells divide, then changing our lifestyle and habits will be a huge help in preventing certain cancers, but this may not be as effective for a variety of others,” Tomasetti said in the news release.

“We should focus more resources on finding ways to detect such cancers at early, curable stages,” Tomasetti suggested.

For the study, the investigators looked at previous studies for the number of stem cell divisions in 31 different body tissue types and compared those rates to the lifetime risk of cancer in those areas.

The researchers said they weren’t able to include some major forms of cancer, such as breast and prostate cancer, due to a lack of reliable research on the rate of stem cell division in those areas.

The researchers calculated that 22 types of cancer could primarily be explained by random mutations that occur during cell division. The remaining nine forms of cancer were likely more closely associated with a combination of the “bad luck factor” as well as environmental or inherited factors.

Areas of the body with more stem cell division were linked to a higher risk of cancer, according to the study. For example, the human colon — sometimes called the large intestine — undergoes four times more stem cell divisions than the small intestine. The researchers said this may explain why colon cancer is much more common in people than cancer of the small intestine.

“You could argue that the colon is exposed to more environmental factors than the small intestine, which increases the potential rate of acquired mutations,” Tomasetti said.

Source: U.S. Department of Health and Human Services


Today’s Comic