Monday Nothings

It's the Monday after Daylight Savings Time (DST) and I am exhausted. I hate DST. Although it didn't help I had to get up at 3:30 PDT (which would have been 4:30 PT) yesterday. And for those people who say they love daylight savings because they get an extra hour of daylight, I want to know what kind of math you were taught in school. If the sun rises and sets at a particular interval of time (given the variable of the time of the year), moving the clocks ahead or back will give you exactly the same amount of sunshine as before the time change. Blah blah blah about what time you get up.

And this whole thing about DST saving energy may be as effective as CFLs are at saving the environment [insert sarcasm here]. Well, okay, maybe daylight savings isn't as potentially harmful to people (when broken), but it doesn't eliminate the fact that many studies have shown that DST actually increases the use of energy.

I bet there are still people who don't know that the concept of DST was first suggested by Benjamin Franklin during a visit to Paris, as a satire. He wrote that fewer candles would be used if people got up earlier and went to bed earlier. There have been studies over the years about whether DST is truly energy saving and most conclusions have been no, some even saying that DST ends up costing more. In particular, a study by the University of California Santa Barbara found that DST increases energy use. It was based on a study of households in Indiana. Indiana DST estimated that the state’s residents would save over $7 million in electricity costs each year. Since the switch, researchers have found Indianans actually spent $8.6 million more each year because of DST, and increased emissions came with a social cost of between $1.6 million and $5.3 million per year.

Why? Some theorize that home air conditioning has caused the increase due to more daylight toward the end of a summer’s day that causes people to more likely turn on their air conditioners when they come home from work. Sounds like jumping over a dollar to pick up a penny, if you ask me. And if this is true, DST doesn't make sense in places that are warm. It would only make sense in cooler climates since air conditioning would not be as prevalent. So maybe DST would make sense in those places.

Another study of energy was conducted in Australia that came to similar conclusions as UCSB's study. I also don't buy the California Energy Commission's tout that "less electricity would be used for lighting and appliances late in the day" during DST. CEC "claims" that with the hour shift that households plan more for outdoor activities in the extra daylight hours so we're not home sucking up energy. Well, at least they did clarify their statement that "the amounts of energy saved per household are small..."

As for me, I think that statement is very true in my household. We get up pretty early so we have to turn on the same lights no matter what time of the year. The only big difference is when we have to turn on the lights in the family room in the evening. That's 2 bulbs worth.

All in all, I just wish California would pick one time and stick with it. Some researchers said that DST isn't effective in the colder months (Nov-Feb). And if time shifts either way doesn't effect energy costs during those months, then why not just stay on DST then?

That's enough ranting for a Monday morning. Have a wonderful week and hope that you weren't late for work this morning. I'm going to go get me some more caffeine.

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What am I, Chopped Liver?

Thankfully, yes!! And I wouldn't want it any other way! Although the idiom usually has a derogatory connotation (something along the lines of being perceived as being of little value or worth), chopped liver has found its way into my heart (and stomach) as well as the rest of the family. Gosh, and we're not even Jewish. Granted, we each like some kind of liver dish, ah, that is well prepared liver dish, so it wasn't too hard of a stretch for chopped liver to make it onto our favorites list.

The history of chopped liver is a bit...choppy (sorry). But it's been a staple in Jewish families for many centuries and there is a good reason why. Forget that it's organ meat (if you haven't indulged in organ meat, you don't know what you're missing). Think of chopped liver as Jewish foie gras, or Jewish pâté. Would it be more acceptable if it was called Chopped Pâté de Foie Gras, or would you have still gone "blech?" I would guess that you wouldn't "blech" it if you like liver. Really.

Some of you might recall that I briefly mentioned chopped liver in previous posts. So now, I'm (finally) posting the recipe. I came across a chopped liver recipe when I was searching for various recipes that used Madeira wine. I thought, huh (I really did think "huh"), I like liver, I like Madeira wine, I like cooked onions, and if it turns out not so good, I'll give it to the Eating Machines cuz they'll eat anything (really, they do). Yeah, that will work! So here it is.

Ingredients:

• 2 lbs chicken livers
• 1/2 C rendered chicken fat (also called schmaltz)
• 2 cups diced yellow onion
• 1/3 cup Madeira wine (I had sweet so that's what I used)
• 3 extra-large eggs, hard boiled, peeled, and cut into chunks
• 1/4 C minced fresh parsley leaves
• 2 tsp fresh thyme leaves
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper

A quick note about schmaltz. Chopped liver tastes the best (and more authentic) when using schmaltz. I tried this dish the first time with Canola oil since I didn't have any fat to render. It turned out good. But the second time I made it, I made schmaltz and the taste was much richer, made a world of difference. Even one of the Eating Machines said it was better. The other one? Well, she was too busy eating. See below on instructions on how to render fat.

Drain the livers and saute in rendered chicken fat (reserving 3 tablespoons of it for the onion) over medium-high heat for about 5 minutes, turning once. The livers should be just barely pink inside. I cut open the thicker pieces to make sure they're cooked to just barely pink. Make sure you don't overcook the livers or they will be dry. Put cooked livers into a large bowl.

In the same pan and still on medium-high heat, saute the onions in 3 tablespoons of the chicken fat for about 10 minutes until brown. Add the Madeira to deglaze the pan. Scrape the pan to get all the bits off the bottom of the pan (that's where a lot of the flavors are). Cook for about a minute. Pour the onion mixture into the bowl with the livers. Add the eggs, parsley, thyme, kosher salt, and black pepper to the bowl. Toss to combine. Now chop all the ingredients by hand to a coarse texture. Remember, coarsely chopped!

I use my food processor to do the chopping but be careful not to over-pulse it. The result should not be a puree or pâté like consistency. If you're going to use a food processor, do it in 2 batches. Use the steel blade and pulse only about 6 times/batch. Repeat with remaining mixture. Check it for seasoning, adding salt and pepper to taste. Then chill before serving on crackers, matzo, or crusty bread. I like to eat it on baguette sliced about 1/2" thick, slightly toasted. You can store any leftovers in an airtight container in the fridge for a few days. But note that it tastes the best on the first day.

Rendering Fat:

You should render fat on low heat, cooking slowly. The fat should be in single layer in the pan. If you have a cast iron pan, now is a great time to use it and your pan will love you for it. Cooking time will depend on the thickness of the fat, but don't be surprised if it takes 30 minutes or longer. But keep at it and you'll be rewarded! Turn the fat pieces every now and then and keep cooking until all the fat pieces are shriveled. Throw the shriveled pieces away, let the rendered fat cool. Next, strain the fat either through 2 layers of cheese cloth or a double layer of paper towels in a sieve. I've used the paper towel in a funnel method with good results. Now you can put the fat in a canning jar and freeze until you need it. You can even freeze rendered bacon fat.

Well, there you have it. Next time you hear someone say, "What am I , chopped liver?" You should reply, "You should be so lucky." Now go and eat well.

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Fried Zucchini with Panko Crust

This past Saturday was new recipe experiment day. The in-laws were over for cocktails and to try a new recipe, fried zucchini in panko crust. As a starter to keep them tied over until the zucchinis were done (gotta keep those eating machines well fed), I made some chopped liver earlier in the day. I mentioned chopped liver in a previous post here. I'll add the recipe in an upcoming post. Onto the fried zucchini.

I searched for a recipe that used panko (Japanese breadcrumbs) since I liked the idea. I opted for panko instead of a standard batter (I'm still searching for a good one) or tempura batter. You can find panko in most grocery stores. Here's the recipe that I ended up using.

Ingredients:
Canola oil, for frying (you can also use peanut oil, olive oil, or shortening)
1 1/2 cups grated Parmesan
1 1/2 cups panko
3/4 teaspoon salt
2 large eggs
4 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

In a large frying pan, use enough oil to come up about 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F. I used an electric wok rather than a frying pan since it allows me to set to exact temperatures (350 degrees Fahrenheit). I double checked the temperature using my digital temp gauge since I've never really callibrated the electric wok. Who would have thunk I would use the Mister's electric wok for so many things? More on that later.

Prepping the work area:
For dredging, I had a 3-bowl set-up: 1 for corn starch, 1 for eggs, 1 for panko mix.

I also had an area set up for the zucchinis to rest after dredging. This consisted of a cookie sheet fitted with a cooling rack. The resting will help the zucchini to set the crust. None of the recipes called for this but resting is a step for good fried chicken so I thought, why not?

Instructions:
Combine panko, Parmesean, and salt in a medium bowl to blend.
Whisk eggs in a medium bowl.
Working in batches, dredge in the following order:

• Coat the zucchinis with corn starch, making sure to shake off the excess.
• Dip the zucchini in the eggs, coat completely and letting the excess egg drip back into the bowl.
• Coat the zucchini in the panko mixture. I patted on the panko mixture to help it really adhere to the zucchini (which it's important to make sure the zucchini is completely covered with egg). It's all about the crust!
• Place the zucchini strips on the rack and repeat until all of the zucchinis are coated. If you don't have a rack, place them on a baking sheet.

Once the oil reaches 350 degrees F, again working in batches, slowly put the zucchinis into the oil. It's important not to put too much in at one time to prevent the oil temperature from dropping drastically. (I put the zucchini on a Chinese spider and slip it in gently.) You can also use a slotted spoon.) Gently move the zucchinis around to prevent sticking to each other. Cook until golden brown, about 3 minutes. Make sure you turn them a couple of times while cooking to get even browning. Use a slotted spoon or a Chinese spider to transfer the fried zucchini onto paper towels to drain. Be careful, they will be very hot so avoid the temptation to sneak a taste until after they've cooled down a bit.

Serve with blue cheese or Ranch dressing. I served it with both but most of the family likes blue cheese over Ranch.

Results? The panko crust turned out perfect and the zucchini was just soften, not mushy. It got all thumbs up and this one is a keeper. The only adjustment I will make the next time is adding a little bit more salt, probably a full teaspoon. I might try frying in shortening (like Crisco) also to see if it helps to reduce the "fry" smell in the house.

So a side note about the electric wok. This was one of the very first fancy "cookware" that the Mister had purchased as a young bachelor years ago. It's the only cookware we still have of his from those days. I actually made fun of it the first time I saw it since the thought of an electric wok seemed so...odd (okay, I admit, it seemed white bread). Well, egg in my face when I first came up with the idea to use it for Chinese hot pot, and now, a deep fryer. Who would have thought his wok would turn into such an essential cooking tool now for me. And to think I married him for the dental plan...well, okay, maybe for a few more reasons.

Have a wonderful week. Now go and eat well.

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