10 Routines I'm Thankful for in 2016

Thanksgiving is a time to reflect on what you're thankful for and what is special in your life. For many of you reading this blog, I'm sure gymnastics fits somewhere in the discussion at the Thanksgiving dinner table. Hence, in the spirit of the season, inspired by flogymnastics I present to you, 10 routines that I'm thankful for from 2016...

10. Trinity Thomas' Floor

Junior international elite and USA national team member, Trinity Thomas has a floor routine full of high fly high flying passes and leaps. One that really gave us a wow and a giggle was her routine from P&G Championships this year. Take a look below:

VIA USA GYMNASTICS

9. Oleg Vernaiev's Parallel Bars

One routine that I don't allow myself to miss while watching a competition is, Oleg Vernaiev's p bars. Full of difficult releases and consistent stuck landings it is not one to miss. Check it out:

VIA OLYMPIC YOUTUBE

8. Paul Ruggeri's High Bar

Paul Ruggeri proved just how outstanding he is on high bar throughout this year. One of his most impressive routines was on the final day of the P&G Championships where her broke the 16 mark. Here it is:

VIA USA GYMNASTICS

7. Aly Raisman's Floor

Aly Raisman has always been an outstanding performer on floor but my all time favorite for her routines was the one she performed in the Olympic all around final to win silver. It was simply perfect...

*Source could not be found.

6. Ragan Smith's Floor

Continuing on the thought of floor, we must mention Ragan Smith's adorable routine to The Addam's Family. Watch below:

*Source could not be found.

5. Danell Leyva Vault

Daniel Leyva came back from a leg injury to perform a beautiful vault at the 2016 Olympic Trials. It was amazing and he stuck the landing and everything. However, the most amazing part was his dad's reaction... you have to admit it!

*THE VIDEO COULD NOT BE DOWNLOADED ONTO THE POST BUT IT CAN BE FOUND here.

4.  Sophina Dejesus' Floor

Sophina Dejusus' performed a college floor routine that put us all on our feet this year. I don't think anything else is needed to say, just take a look...

VIA NASTIAFAN101TAKE12 YOUTUBE

3. Laurie Hernandez's Floor

Laurie Hernandez performed a spunky routine on floor this year full of amazing dance and tumbling. Her dance was so good that it was even enough to get her onto Dancing with the Stars. Check it out below:

VIA TEAM USA YOUTUBE

2.  Igor Radivlov Vault

Igor Radivlov performed an extremely difficult vault at this year's Olympics! The four rotations in the video should explain itself...

* (IGOR PERFORMS AT 3:38)

VIA ALINA ZHYM YOUTUBE


1. Simone Biles' Floor

We just thought Simone Biles was too good to leave off the list, so, her incredible, high flying, floor routine is definitely our number one pick for this year's routine that we're most thankful for. Our personal favorite was where she won the Olympic all around final, ending on floor. It was a story telling, picture perfect moment (she scored a 15.933)! It even put her to tears (happy tears)! Check it out here:

*(SIMONE'S FLOOR STARTS AT 4:54)

VIA ALINA ZHYM YOUTUBE


I hope that you enjoyed a terrific Thanksgiving full of thankfulness and of course, gymnastics, with you're family. Thank you for reading and stay tuned for more! :)

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Pear Apple Cranberry Slab Pie

Sometimes you get an idea in your head that you just need to make a reality.  This was one of those times.  I already had alphabet cookie cutters from another project and a good slab pie recipe.  I didn't have any leaf cookie cutters, but those were easy enough to freehand cut out of the dough.

For the filling I used up fruits that had been accumulating from my Boston Organics deliveries and ended up using 3 pears, 2 apples, and 4 oz. of cranberries, which I think ended up being about 5-6 cups of chopped fruit.  I liked how the cranberries added a little tartness and color to the otherwise simply sweet filling.  (If you want to add more than 4 oz. of cranberries, I would also up the amount of sugar to account for the additional tartness.)

I cheated a little and didn't make a bottom crust, but in the end I think that was a good call because it saved a lot of time and aggravation and really, no one likes the soggy bottom crust right?  That meant I could make the top crust a little thicker and have plenty of dough left for the cut outs.  If I had had the time, I would've added more leaves, but for my first attempt at pie dough decorations, I think it went pretty well.  =)

Pear Apple Cranberry Slab Pie
makes a 9" x 13" slab pie

2 cups all-purpose flour, divided
2 tablespoons sugar
3/4 teaspoon kosher salt
12 tablespoons cold, unsalted butter, cubed
3 tablespoons ice water, more as needed
3 pears, peeled and chopped
2 apples, peeled and chopped
4 oz. fresh cranberries
3/4 cup sugar
1 teaspoon cinnamon
1 egg, beaten

Remove a heaping tablespoon of flour from the 2 cups and reserve for the filling.  Mix the remaining flour, sugar, and salt together in a food processor.  Add the butter and pulse until the butter has been cut into pea-sized pieces.  Add the water and pulse to combine.  Add more water if needed, a teaspoon at a time, just until the dough comes together.  Form the dough into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes or overnight.

Preheat the oven to 400°F.

Place the chilled dough on a large piece of floured parchment paper or Silpat and roll the dough out to a 9" x 13" rectangle about 1/6" thick.  You should have enough leftover dough to make cut outs from.  Cover and return to the refrigerator while you prepare the filling.

Mix the sugar with the reserved flour and cinnamon,  Toss with the chopped pears, apples, and cranberries.  Pour into a 9" x 13" baking pan.

Decorate the pie dough as you like and place it over the fruit.  Make an egg wash by mixing the beaten egg with 1 tablespoon of water.  Brush the entire crust with the egg wash.  Bake for 20 minutes, then rotate and bake for another 20 minutes or until golden brown.

Next:  Cranberry Curd Tart
Previously:  Soy Garlic Glazed Korean Fried Cauliflower
Last Year:  Pad Thai
Two Years Ago:  Raindrop Cake
Three Years Ago:  My Mom's Taiwanese Sticky Rice
Four Years Ago:  Duchikey (Simplified Turkducken)
Seven Years Ago:  Nanaimo Bars
Eight Years Ago:  Homemade Crystallized Ginger

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Roasted Acorn Squash

This has to be one of the easiest, most delicious and most colorful side dishes you can make for your Thanksgiving table - or for any fall or winter meal, really.

Acorn squash, aside from its rich taste and nutritious qualities, has the added benefit of thin, edible skin - no peeling necessary.

The hardest part is cutting the slices -- you need a sturdy knife and steady hand.

But once that's done, you simply roast the slices in the oven, then sprinkle some pomegranate seeds on top, with a drizzle of balsamic syrup, and a scattering of fresh herbs. I've used parsley and lemon balm, but if you're a cilantro fan, that would be welcome too.

Roasted Acorn Squash 

printable recipe here

Wash the squash thoroughly, then cut in half. Remove seeds, then cut into slices about 1/2 inch thick. Coat each side of the slices with olive oil, and season with salt, pepper and herbs. I use a homemade herb salt, but you can mince some fresh or dry herbs such as rosemary, thyme and sprinkle on top.

Place on a cookie sheet and put into a preheated 425 degree oven. They'll need only 5 to 7 minutes, after which you'll flip to the other side. They're done when they pierce easily with a fork. Remove them to a platter, then drizzle a balsamic glaze on top. (If you can't find balsamic glaze in the store, make your own by boiling down supermarket balsamic vinegar until thick and syrupy.) 

Sprinkle with pomegranate seeds and scatter fresh herb leaves on top (I use either parsley or lemon balm or a combination of the two.)

 

Want more Ciao Chow Linda? Check out my Instagram page here to see more of what I'm cooking up each day. 

You can also connect with Ciao Chow Linda here on Facebook, here for Pinterest or  here for Twitter. 

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My Inner Athlete Thanks You

Our first Thanksgiving.  A coffee table covered with a sheet and a lot of food for two people.  Simple and happy.

I could bore you with a laundry list of all the things in my life I'm grateful for, but when I boil it down to it's essence, my gratitude is truly for my family.  Everything I have, everything I am is because of the parents who raised me, the husband who encourages me, and the daughters who love me no matter what.  They are the reason I feel I can step out of my comfortable space and test new waters.  I'm not afraid of drowning because they're always close by with a life vest.  I may have a small family, but they're mine and for that, I'm grateful.  Click on the article link below to read more about how my family has shaped who I am today.  And have a wonderful, happy Thanksgiving!

http://www.deseretnews.com/article/865642240/This-year-Im-thankful-for-those-who-helped-me-find-my-inner-athlete.html?nm=1

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BEST TURKEY RECIPE EVER!

Citrus Chinese Spiced Turkey

This is the best turkey recipe ever!  Well at least in my opinion. Possibly even better than my Photastic Vietnamese Turkey recipe.  This turkey was so juicy and tender.  There is a lot of prep work but you will end up with an amazing turkey that your guests will rave about.  I started off with a Citrus Chinese spiced brine and glazed the turkey with a hoisin glaze. 

Ingredients:

• 1(16-20-pound) fresh turkey, rinsed & patted dry, with neck & giblets reserved for stock.

 For the Chinese Spiced Brine:

• 12 cups (3/4 to 1 gallon) apple cider
• 1 cup kosher salt
• 6 cloves garlic, minced
• 6 whole bay leaves
• 8 whole star anise pods
• 3 Tablespoons whole black peppercorns
• 1 Tablespoon allspice berries
• 1 Tablespoon Chinese 5 spice powder
• 3 4-inch cinnamon sticks
• 12 cups (3/4 to 1 gallon) chilled water

For the Citrus Onion Aromatics:

• 2 large oranges, cut into wedges with rind intact
• 2 large lemons, cut into wedges with rind intact
• 2 limes, cut into wedges with rind intact
• 2 medium yellow onions, cut into wedges with skin intact 

 For the compound butter:

• Zest from one large Orange
• 1/2 cup soft butter 

For the Hoisin glaze:

• 3 Tablespoons hoisin sauce
• 3 Tablespoons honey
• 1 Tablespoon rice wine vinegar
• 1 teaspoon fresh lime juice
• 1/2 teaspoon ginger powder
• 1/4 teaspoon Chinese 5 spice powder

Equipment:

• 1 12-quart stockpot, with lid
• 1 large roasting pan, without lid
• 1 large brining bag
• 1 meat thermometer
• aluminum foil

Preparation:

Prepare the Chinese Spiced Brine: In a large 12-quart stock pot, bring (12 cups) apple cider, salt, garlic, herbs and spices to a boil. Stir occasionally to dissolve salt. Remove from heat. Add (12 cups) chilled water to cool liquid slightly. 

Prepare the Brine with Citrus & Onion Infusion: After the Chinese Spiced Brine has cooled somewhat (no longer very hot, but still very warm), squeeze citrus wedges into the liquid adding each rind after expelling juices. Next, add onion wedges and stir. Cover stockpot and allow the brine to steep. Cool to room temperature. (This will take a few hours.) If preparing brine the day before brining turkey, chill brine in refrigerator until ready to use. 

Assemble the Turkey & Brine in Brining Bag: Open zip-top brining bag wide and insert into large roasting pan with high sides. Using a large liquid measure (I use my 2-cup glass measure), scoop some of the brine and place it into bottom of large brining bag. Insert the turkey over the brine breast side up. Using a slotted spoon, place some citrus and onion wedges into the cavity of the bird and continue to add the remaining brining liquid over the turkey in the brining bag. Carefully close zip-top and expel as much air as possible. (It helps to have two sets of hands at this point.) Gather top of brining bag and twist. Secure brining bag at the top so that brine covers entire turkey, tie bag closed. Transfer roasting pan, with turkey and brine in brining bag, to refrigerator. Soak turkey for at least 12 hours or up to 2 days. 

Prepare the Turkey for Roasting the Night Before: The night before you plan to roast your turkey, remove it from brining solution; discard brine and brining bag. Pat the bird thoroughly with paper towels to dry completely inside and out.  Loosen skin on breast of turkey being careful to not break the skin evenly smooth compound butter over turkey breast under skin, refrigerate it overnight uncovered in the roasting pan.

Roasting: Preheat your oven to 325 degrees fahrenheit.  Loosely place onion and orange wedges (use your zested orange) into turkey cavity. Place a loose foil tent on top of turkey.  Roast turkey till internal temperature reaches 170 degrees at it's deepest point (part of the thigh, nearly to the hip joint, but taking care not to touch the bone).  Remove turkey from oven, remove foil tent and baste with hoisin glaze.  Increase oven temperature to 400 degrees. Place uncovered turkey back into oven and cook for another 10-15 minutes.  Reglaze if necessary and cook for another 10-15 minutes.  Let turkey rest for at least 1/2 an hour before carving.

Enjoy!

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Thanksgiving dinner—a memo for next year

I hope that those of you who celebrate Thanksgiving had a wonderful time last Thursday—we certainly did. My parents were visiting from France, and we prepared our first ever traditional Thanksgiving dinner together. We usually jump on the occasion of a 4-day weekend to travel around the US, but staying home with family and cooking all day was actually quite enjoyable (as always!).

We prepared no fewer than 8 dishes from scratch, using recipes we had never tried before, with lots of unfamiliar ingredients and techniques. Quite a challenge... But everything turned out great. Before I forget, let me write down what we cooked. This will come in handy a year from now... Or sooner...

We started with dessert, using this butternut squash pie recipe from High Ground Organics farm, but with orange kabocha squash, heavy whipping cream, and this pie crust. I had roasted the squash and taken a ball of pie dough out of the freezer the night before, and was ready to go in the morning.

Before lunch I had also made corn bread, half of which got used in the stuffing, and the other half served with the appetizer.

I used the Southern Corn Bread recipe from Joy of Cooking (75th anniversary edition, page 632). It was really fun to see the batter start cooking as soon as I poured it in the hot pyrex dish. It smelled delicious too!

The stuffing recipe also came from Joy of Cooking: Bread Stuffing with Giblets (page 534). I replaced the chopped nuts with a jar of chestnuts, cut in 2–3 pieces each, and chose the "sausage meat" option (using mild Italian sausage). We followed Alton Brown's advice and didn't actually stuff the turkey, but baked the stuffing (or is it dressing in that case?) separately.

Alton Brown also provided the secrets to a delicious turkey roast. We brined a 13-lbs all-natural, free range turkey (from Diestel Ranch) in our biggest cooler for 24 hours (after thawing it for about a day in the fridge), then roasted it for about 2.5 hours.

We replaced allspice berries with cinnamon and nutmeg in the brine (just because we didn't have any allspice).

My friend Susyn had sent me her cranberry relish and candied yam recipes, which her mother and grandmother had passed on to her. I felt very honored to be given such treasures. 

The relish was simply a raw mix of cranberries and navel oranges, with a little bit of brown sugar. It was amazingly refreshing.

The yams were boiled then sliced and covered with a sauce made of caramelized navel orange zest, juice, and brown sugar.

Susyn had said "yams, not sweet potatoes," but I couldn't resist the temptation to try different types of yams. From left to right in the upper left corner picture: Japanese yam, Hannah yam, Jewel yam, and Garnet yam. (In the lower right corner picture: Hannah, Jewel, Garnet, Japanese.) I believe that Garnet yam is the most traditional one. 

The last side dish was Brussels sprouts. We found our inspiration in Jerry James Stone's recipe on KQED's Bay Area Bites. Instead of baking the tiny cabbages on skewers, we simply steamed them in a pressure cooker for a few minutes, then sautéed them in a pan with olive oil, balsamic vinegar and pine nuts, and added freshly grated parmesan cheese at the last minute.

The appetizer was a radicchio salad with pecan nuts and a honey vinaigrette dressing. This was Pierre's invention, and a very fresh and light start to a copious dinner. 

There was one bit of Frenchness in this meal... Did you see the wine bottle? It was a 1999 Gevrey-Chambertin (from Côte d'Or, near Burgundy), which we had bought at the château several years ago, during a vacation there with my parents. There wasn't a better occasion than this family reunion in our country of adoption to open this little gem.

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