The Genetics of Obesity, Part II

Rodents Lead the Way

The study of obesity genetics dates back more than half a century. In 1949, researchers at the Jackson Laboratories identified a remarkably fat mouse, which they determined carried a spontaneous mutation in an unidentified gene. They named this the "obese" (ob/ob) mouse. Over the next few decades, researchers identified several other genetically obese mice with spontaneous mutations, including diabetic (db/db) mice, "agouti" (Avy) mice, and "Zucker" (fa/fa) rats.

At the time of discovery, no one knew where the mutations resided in the genome. All they knew is that the mutations were in single genes, and they resulted in extreme obesity. Researchers recognized this as a huge opportunity to learn something important about the regulation of body fatness in an unbiased way. Unbiased because these mutations could be identified with no prior knowledge about their function, therefore the investigators' pre-existing beliefs about the mechanisms of body fat regulation could have no impact on what they learned. Many different research groups tried to pin down the underlying source of dysfunction: some thought it was elevated insulin and changes in adipose tissue metabolism, others thought it was elevated cortisol, and a variety of other hypotheses.

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Peach Pineapple Crisp with Coconut & Ginger Crumble

Ok so, it's in the 80s in Seattle� I know, it's crazy and wonderful. I also know that the last thing anyone in Seattle wants to do on an 80 degree day is turn on the oven. A lot of our apartments and houses don't have AC, so it can be pretty miserable indoors on beautiful Seattle days. And, I mean, who wants to be inside when it's so amazing outside? 

That being said, if you happen to find yourself in an AC equipped home, or you don't live in Seattle, or you just love amazing tropical tasting desserts�then you should make this crisp. 

Peaches and pineapple together is such a winning combo. It reminds me of a tropical drink. And then if you top that with a buttery crumbling oat topping that has gingersnaps and coconut in it� c'mon guys. Turn on the AC. Blast the fan. Do what you need to do. Just make this dessert happen. 


And then go outside and enjoy this amazing summer weather.

Peach Pineapple Crisp with Coconut & Ginger Crumble 

I wanted to keep this really light and fresh tasting, so I didn't add a thickening agent to the fruit. It comes out a little runny and less set up this way, but I happen to think that it works. If you do want a firmer filling, add a tablespoon of cornstarch to the fruit and sugar mixture. 

2.5 cups cubed fresh pineapple (about half a large pineapple)

3 large peaches, cubed (no need to peel)

1/4 cup sugar

1 teaspoon vanilla

1.5 cups old-fashioned oats

1/2 cup flour

1/2 cup brown sugar

1/2 teaspoon salt

6 tablespoons melted butter (1 stick)

10 gingersnap cookies, crumbled

1/2 cup desiccated coconut 

1 tablespoon turbinado (course) sugar

Preheat oven to 425, with rack in middle. Stir together pineapple through vanilla. Place in a buttered 2.5-quart baking dish (or two 1-quart dishes). 

Stir together oats, flour, brown sugar ,and salt. Blend in butter with your fingers until mixture is thoroughly moistened. Stir in gingersnaps and coconut. Press over fruit and sprinkle with turbinado sugar. 

Bake until juices are bubbling and topping is golden brown, about 25 minutes. 

Cool slightly, and serve with ice cream.

Food Reward Friday

This week's lucky "winner"... beer!!

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Pesto Shrimp Quesadillas

So, you know that no-fish-and-cheese rule? The one that says not to mix fish and cheese? Well, it�s a thing. And sometimes I agree with it. I mean, fish is so fresh and light and�fishy. And from the sea. Well, from water. And cheese is heavy and creamy and rich, and from the land. From a cow. There are plenty of times where I would say absolutely no seafood and cheese together.

But I mean, rules are made to be broken. Right? Right. Case in point: smoked salmon and cream cheese. Classic combo. And how about clams on pizza? I�ve had that plenty of times, and ps. it�s awesome. Also, the good old fashioned tuna melt�ammiright!? These reasons, and many more, are why I�m perfectly comfortable sharing shrimp quesadillas with you.

Pesto shrimp quesadillas. Yep. Sweet little shrimpies, super herby homemade pesto, melty mozzarella, and salty crumbled cotija. Inside a crispy tortilla. If you ever doubted the shrimp + cheese combo, this will change your mind.

Also, did you know that you can throw pretty much anything in pesto? It�s not just basil and pine nuts anymore, my friends.  Parsley? Yes, please. Pumpkin Seeds? Do it. Garlic scapes? Yessiree. Carrot tops? Yep, throw those green carrot tops in there! Chocolate cake? Ok, now maybe we�ve gone too far. But maybe� ok, maybe not.

Pesto Shrimp Quesadillas

Tortillas

Peeled and deveined shrimp, cooked

Fresh mozzarella, grated

Fresh cotija, crumbled

Parsley & carrot top pesto (recipe below)

Oil for cooking

Heat a skillet over medium heat. Add a drizzle of oil, and place the tortilla in the skillet. Flip a few times until the tortilla is warm (but not crispy) on both sides. Spread a thick layer of pesto all over the inside of the tortilla, sprinkle mozzarella on one side, top with shrimp, and top with cotija. Fold tortilla over, and cook on both sides until tortilla is crispy and cheese is melty.

Parsley & Carrot Top Pesto

Adapted loosely from this recipe

A little variety gives the pesto a fresh, less over-bearing flavor. And using garlic scapes definitely mellows out the garlic taste. If you can�t get your hands on scapes, I would recommend just starting out with one clove of garlic, see how you like it. Then add more if you really have some vampires to scare off.

3/4 cup pepitas (pumpkin seeds, shelled and lightly toasted)

2 cups fresh flat-leaf parsley (about 1 bunch)

2 cups carrot tops (from one large bunch of carrots)

4-5 large basil leaves

4-5 garlic scapes, chopped

3/4 cup extra virgin olive oil, plus more to thin if necessary

1/4 cup grated Parmesan

Juice from 1 lemon

1/4 teaspoon salt

Additional salt and pepper, to taste

Blend pepitas in a food processor until smooth. Add remaining ingredients and pulse until smooth. Add more olive oil, salt, and pepper, as needed.

On Sunday I had the pleasure of presenting Picnic Lunches for CBC's Weekend Morning Show with guest host Agatha Moir.  The Crab and Lobster salad is so easy to prepare with the excellent products from Gimli Fish.  I also prepared a seared wild caught tuna sandwich.  So simple and creates such a lovely picnic or for anytime in Summer.

Crab and Lobster salad with wontons

Filling:
1 cup crab meat (Available at Gimli Fish)
1 cup lobster meat (also available at Gimli Fish)
6-10 peeled and chopped fresh water chestnuts (available at Sun Wah) * if not available, use Asian pears and NOT tinned water chestnuts
1 inch grated ginger
3-5 green onions, finely diced on a diagonal
� tsp white pepper
� tsp sea salt
� cup Mirin (available at Sun Wah and other Asian markets)
drizzle Sesame oil
pinch of white sugar

Mix all ingredients together and chill until ready to fill cones.

Cones:
1 pkg frozen wonton wrappers (round or square cut in half)
canola or peanut oil
unwaxed paper cone cups

Set oven to 500�F and place paper cups upside down on a baking sheet. Brush both sides of the wrapper with oil. Cut a slit through the centre of a circular wonton wrapper and form around the paper cone and pinch together. Place in oven and watch carefully until the wonton wrapper starts to bubble and begins to brown. Remove from the oven and cool. Gently remove wrappers from the cone and fill with your favourite filling.   Please note, you can make the wontons into any shape.

Enjoy!

The Genetics of Obesity, Part I

Choosing the Right Parents: the Best Way to Stay Lean?

In 1990, Dr. Claude Bouchard and colleagues published a simple but fascinating study demonstrating the importance of genetics in body fatness (1). They took advantage of one of the most useful tools in human genetics: identical twins. This is what happens when a single fertilized egg generates two embryos in utero and two genetically identical humans are born from the same womb. By comparing identical twins to other people who are not genetically identical (e.g., non-identical twins), we can quantify the impact of genes vs. environment on individual characteristics (2).

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Summer Corn Kernel Sugar Cookies

SUMMER!!! It's here! You know what that means? Sweet, juicy nectarines! Bright red tomatoes (on rustic bread with a schmear of mayo, please!)! Crunchy carrots that actually have flavor! Crisp, sweet corn on the cob! 

I'm obsessed with corn right now. I just can't seem to get enough. Grilled on the cob, in salads, in salsas, in cookies. Wait� in cookies? Yep, you heard me. You read me. In cookies. I love when sweet little kernels of corn pop up in cornbread, so I thought "hey, why not in a sugar cookie!?" And you know what? It works, people, it works! I mean, you can eat these cookies as a vegetable side dish. You're welcome. 

I used a tried and true chewy sugar cookie recipe, and just folded in some fresh-from-the-cob white corn kernels. When the cookies are warm, the corn is a little weird and like "why is there cooked corn in my cookie?" But once they cool, the corn adds a perfect little pop of sweet freshness. 

Summer Corn Sugar Cookies

Adapted from this recipe

1/2 cup unsalted butter, room temperature

1/2 cup sugar

1/4 cup light brown sugar

2 teaspoons vanilla 

1 egg

1.5 cups + 1 tablespoon flour 

1/2 teaspoon salt

1/4 teaspoon baking soda

1 ear of sweet white corn, kernels cut off cob

3/4 cup turbinado sugar (for rolling)

Preheat oven to 375. Line baking sheet with parchment paper.

Cream butter, white sugar, and brown sugar until light and fluffy. Add vanilla and egg, and beat until combined (about another minute). 

Whisk together flour, salt, and baking soda. Add to wet mixture, and mix until combined. Gently fold in corn kernels. 

Put turbinado sugar in a small bowl. Scoop about 1.5 inch balls of dough and roll in turbinado sugar to coat. Put balls on cookie sheet about 1.5 inches apart. Don't flatten!

Bake for 8 - 10 minutes (no longer). Cool on cooling rack.