About Me I was born in Starachowice, Poland and immigrated to the United States with my family when I was six years old. Practically speaking this means my English is excellent but my Polish isn't very good! Although my family moved quite a bit, my fondest childhood memories are from Oviedo, Florida where I attended Jackson Heights Middle School and Oviedo High School. I went west to study at Caltech where I majored in Biology (class of 2006) and now I’m back on the east coast in the Biology graduate program at MIT. On Food and Cooking… Even though I spend most of my time in lab doing molecular biology I like to dabble in molecular gastronomy (cooking) in my lab at home (kitchen). In recent years, my approach to cooking has been heavily influenced by two authors, Harold MaGee (B.S. Caltech, 1973) and Michael Pollan. Harold McGee’s classic book On Food and Cooking: the Science and Lore of the Kitchen is the bible of food science, the definitive history and science of everything cooking. Michael Pollan’s best-seller The Omnivore’s Dilemma: A Natural History of Four Meals examines the environmental and public health implications of the way we eat. Together, these books have inspired me to work toward understanding food and cooking at a very basic biochemical level while at the same time honoring traditional foods that are simple and sustainable. This philosophy translates to cooking the perfect al dente pasta (only possible because of the high protein content of semolina wheat) and tossing in a simple sauce of locally grown tomatoes and basil. Since there is no room for cows in my back yard, I buy cheese from Russo's or Savenors. This is my second year sharing a membership to the Red Fire Farm CSA for fresh local fruits and veg all growing season (June-November). Recent Recipe Great for the cold weather, my special chili con carne recipe:  1 small white onion, diced A truly delicious way to enjoy spring kale is in caldo verde. Boston has a significant Portuguese immigrant population so this is one of my favorite “local” soups. This is my version of a recipe from Foodnetwork:1 clove garlic, minced 1 bell pepper, diced 3 tbs mild chili powder 1 tbs paprika 1 tbs cumin 1 tbs salt (to start) and pepper to tase 1 lb ground beef or turkey (organic, freerange if you can) 1 26 oz carton Pomi chopped tomatoes 1 15 oz can kidney beans, low salt 1 15 oz can of other beans, I like pinto In a cast iron pot, heat oil and sauté onions for a few minutes. Add garlic and peppers, sauté a bit more. Add ground meat and spices, sauté until the meat is browned and cooked through. Add tomatoes, one cup of water and beans. Simmer for one hour. Season to taste with salt and pepper.  1 cloves garlic, minced 2 Idaho potatoes, sliced into thin half rounds 1 quart chicken broth 1 quart water 3 oz chorizo or linguica or polish sausage 1 can kidney beans, rinsed 1 bunch kale, leaves torn up ribs discarded (CSA had red russian kale) juice of 1/2 lemon Sauté onion in a few tablespoons of olive oil until it begins to sweat. Throw in minced garlic and sauté another minute. Add potatoes and cover with water and stock mixture. Simmer for 20 minutes until potatoes are done. Meanwhile fry the sausage in a skillet and drain excess oil. When the potatoes are done, add the sausage, beans, and kale. Simmer for another 5 minutes. Add lemon juice to taste. Season with salt and pepper. Diversions In the rare moments when I am not in lab, in bed, or in the kitchen I like to get out and enjoy Boston. I love to eat at fabulous restaurants like Cuchi Cuchi or dance Salsa at Havana Club. I can't get enough of the bookstores of Harvard Square, either! |