natalie-uy

Natalie Uy

Hello! I'm a resident in Internal Medicine who loves to eat and doodle. This foodblog is a collection of recipes I've made during my study breaks and stories on my medical / life adventures. Feel free to read more about me at www.obsessivecooking.com. Enjoy!

http://www.obsessivecooking.com/

Chef Uy Presents: Orange, Mint, and Blueberry Infused Water

Natalie Uy is a resident in Internal Medicine who loves to eat and doodle. Her food blog, Obsessive Cooking Disorder, is a collection of recipes she made during her study breaks and stories on my medical / life adventures. Here is her recipe on how to prepare Orange, Mint, and Blueberry Infused Water. Some exciting news – I’ve officially moved into my new apartment, and this is the first recipe from my new kitchen! My kitchen is disproportionately large (it’s literally the same size as my entire living room), but I can live with that. Moving was not easy – it was towards the end of my q4 28 hour call month (which means 28 hours straight in the hospital every 4 days), so I was already fatigued at baseline, but with the help of many wonderful friends and, of course B, we did it! B had a golden weekend thank goodness, so he could come up to Connecticut and move things while I was at work. Fortunately, I married a very tall, strong man to make up for my rather petite size (and also my equally, if not even more petite friends whom I had recruited, as B pointed out with a facepalm). B wanted to pay for packers/movers 100% but I’m more of a DIY person, especially since we’re moving my studio just a few blocks over, so we compromised with...

Chef Uy Presents: How To Cook Tomato Basil Soup

Natalie Uy is a resident in Internal Medicine who loves to eat and doodle. Her food blog, Obsessive Cooking Disorder, is a collection of recipes she made during her study breaks and stories on my medical / life adventures. Here is her recipe on how to prepare Tomato Basil Soup. B does not like modern art. He’s not a fan of art museums, but he especially avoids any museum titled with the word “modern art.” He did take me to the SF MoMa when we started dating 6 years ago, but that has since stopped lol. Now that he lives in NYC, we are surrounded by amazing art museums. I did convince him (and my visiting brother) to try the Guggenheim to see the Agnes Martin exhibit, but that sort of minimalism didn’t go very well. B doesn’t like modern art because he always says, I could have done that. To which I say, but you didn’t. One piece that has always caught my eye was Andy Wahol’s Campbell Soup Cans pop art, which is conveniently located in the NYC MoMA. First exhibited in 1962, the 32 canvases, each featuring a different flavor, was grouped together like in the grocery, and rocked the art world. It reignited the age-old debate about art versus commercialism (which remains a fascinating discussion even now, as it came up during my Art History classes at Stanford). Fun...

Chef Uy Presents: How To Cook Avocado Toast with Pesto and Egg

Natalie Uy is a resident in Internal Medicine who loves to eat and doodle. Her food blog, Obsessive Cooking Disorder, is a collection of recipes she made during her study breaks and stories on my medical / life adventures. Here is her recipe on how to prepare Avocado Toast with Pesto and Egg. Pesto is one of my favorite sauces because it elevates anything into a “fancy” dish. Pesto comes from the Italian word, pestare (to grind, pound) and tehnically refers to anything that is pounded. Pesto has been around since the Roman times and medieval times, although although we traditionally think of Genoese pesto, where basil is the main ingredient, doesn’t come around until the mid 1800s. (source) Pesto is classically made with basil, garlic, cheese, olive oil, and pine nuts, but I’ve seen variations with every possible green leaf and every nut. One fun fact about pine nuts is that it can give you Pine Nut Syndrome or “pine mouth” – in which eating pine nuts can cause taste disturbances (a bitter metallic taste), lasting from days to weeks afterwards. In fact, there’s lots of science journals describing and documenting Pine Nut Syndrome, like Pine mouth (pine nut) syndrome: description of the toxidrome, preliminary case definition, and best evidence regarding an apparent etiology and “Pine mouth” syndrome: cacogeusia following ingestion of pine nuts (genus: pinus). An emerging problem?. Food science – that’s a pretty fun research...