#elxn41 Autism Request

My #elxn41 autism request is  a request to the Canadian electorate.  Please listen to Senator, and long time autism advocate, Jim Munson  about the need for action on behalf of autistic Canadians who deserve better, who deserve national treatment standards. and who deserve effective treatment regardless of where they live in Canada.

Take action, during this election, to vote for a candidate who will support autistic children and adults in Canada by voting for a candidate who will support a bill to expressly and specifically include autism spectrum disorders, soon to be grouped together and  known, in the DSM5,  as Autistic Disorder, in the Canada Health Act or in a federal Act specifically dedicated toward dealing with Canada's national autism crisis.

As Senator Munson said in an Ottawa Citizen article, Autistic Canadians deserve better,  published on April 2, World Autism Awareness Day:

"In 2007, the Standing Senate Committee on Social Affairs, Science and Technology released a report titled "Pay Now or Pay Later -Autism Families in Crisis," a comprehensive study of autism issues. As a Senator who initiated the study and a member of that committee, I heard heartwrenching testimony from parents so desperate to get help for their autistic children.


Many had uprooted their lives and moved to places where care options were significantly better than what they could access in their own home province.


Two recommendations from the report that I consider most crucial are national standards for treatment and research, and a national strategy for equal treatment and services across the country. Courageous actions are now needed to deal with this emerging crisis.


It isn't much to ask that a federal minister sit down with provincial counterparts and representatives from autism organizations to devise a better way to operate. It is time for federal politicians to take a leadership role.


Such courage would rouse this nation and render much-needed comfort to the thousands of Canadians affected by autism.

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ISABELLE'S ORANGE CAKE

NOSTALGIA


I am just another big old softie, tearing up over black & white movies, ruggedly handsome tough guys and perky yet glamorous leading ladies never failing to fall into each other’s arms at the end, lips pressed together, camera fading into the distant horizon. The hefty weight of an old hardbound book in my hands, spine cracking as I riffle through in search of illustrations, following breathlessly the hopes of the most proper heroine battling against society’s rules, unable to declare her true passion for yet another ruggedly handsome man, a most eligible bachelor. I get all weepy over babies being born or people exchanging wedding vows, I am a sucker for happy endings. I adore traditions and festivities, am the first to start planning holidays or buying gifts, always as excited as a small child as birthdays approach. Entering anyone’s home I gravitate towards their bookshelves, staring at family photographs, skimming the titles of the books lining the walls, searching for secrets, wanting to know every tiny detail of their lives, understand who they really are.


I am just another sentimental fool, brooding over the past, dreams that have slipped through my fingers, turning to dust no matter how badly I try to hold on. Smiling, laughing aloud at each whimsical incident as it comes to mind, happy to return to some distant point in my life and savor the amusement. Whether funny or sad, I turn back so often to catch a glimpse of some souvenir, searching to capture each as a memento that I can hang on a charm bracelet and always keep close by. Photographs scattered across the tabletop, images fading with time, I slide one away from the next, uncovering a history, evoking a memory, a pinpoint bursting the bubble of time allowing those memories to spill out into my upturned hands. My drawers are filled with objects dear, keepsakes of those I love, reminders of my past.

So it is understandable that I am drawn to food with a history. Like a genealogical chart tacked up on the wall, I am fascinated when I can trace a recipe backwards in time, from one generation to the next, moving up the tree from daughter to mother to grandmother to great-grandmother and hopefully beyond. I close my eyes and imagine each of these women – or the occasional man – measuring, sifting, whisking, hands rubbed clean on the corner of a stiff cotton apron, then waiting patiently – or impatiently – as whatever they have prepared with love simmers on the stovetop or bakes in the oven, trying to keep occupied during this long period of anticipation. Who created this recipe? On what occasions was it served? Why was this particular recipe passed down from hand to hand, family cook to family cook, saved, cherished, preserved?


We recently spent a wonderful weekend in Brest with Isabelle and Dominique. Yet another weekend such as all the others, snuggled up cozily in their home, cooking and baking and catching up, sharing stories of our shared histories. We wander up the street on Saturday morning to the market in search of crabs and clams, freshly caught fish and tiny bigorneaux, cheeses and bread. Sunday morning, we stroll along the windswept coast, perched atop a cliff high above the ocean watching the waves crash wildly against the gorgeous stack of rocks spread out below. We return home to yet another homecooked meal, piles of crayfish and a platter of oysters followed inevitably by a homebaked dessert. Together the four of us have created our own history together as we have watched each others’ children grow up, our careers evolve, our hair turn gray. And over each meal shared, whether at their table or ours, the bonds grow stronger, the laughter louder, the emotions more intense. So when Isabelle offered to share with us her grandmother’s recipe for Orange Cake, I was as thrilled as I was intrigued. This is one recipe that has passed down from mother to daughter over four generations. In fact, she telephoned her own daughter, Clementine, for the exact quantities. And now this fabulous, magical cake has passed over to me.


Today would have been my brother’s birthday. Memories of him, of time spent together, hang heavy over me, swallowing me up in nostalgia and sadness. I think of the food we made together, dinners cooked, cakes created, celebrations feted with a special meal and I rummage through cookbooks and recipes clipped from magazines looking for hints of what we made together. You see, I think we are all aware of just how emotional and sentimental food is. Food is more than nourishment; food celebrates and consoles, food stirs up emotions and evokes memories, food brings us together and ties us together by what is created. Scents and tastes have the power to evoke times past, to bring us back to a special place or milestone that meant so much to us. Food is filled with memories of people, places, it is a reminder of what has been.


An absolutely stunning cake! The syrup permeates the cake leaving it dense, moist yet never wet, the perfect, most satisfying texture possible. A simple cake full of the flavor of winter's best oranges, as sweet or as bitter or as tart as you like them. Served simply as is, this is the perfect ending to a family meal, drizzled with Chocolate Ganache adds a certain pizzazz, an elegant touch, marrying perfectly with the orange. Simple to make, so easy to eat, I now understand why this is one recipe that has been kept and loved throughout the generations.

ISABELLE’S ORANGE CAKE
A cake made by Isabelle’s grandmother, the recipe handed down from mother to daughter again and again through 4 generations, now made by Isabelle and her daughter Clementine.

2 medium to large juice oranges, preferably pesticide free
230 g (8 oz) granulated sugar, either white or brown
230 g (8 oz, a little more than 16 Tbs) salted butter, sliced into chunks or large cubes
4 large eggs
200 g (7 oz) flour
¼ tsp salt (increase to ½ tsp if using unsalted butter)
1 ½ tsps baking powder

Orange Syrup:
2/3 cup freshly squeezed and strained orange juice, about 2 medium to large juice oranges
2 Tbs granulated sugar, either white or brown

Preheat the oven to 350°F (180°C). Butter the bottom and sides of a round baking pan, line the bottom with parchment then butter the parchment. Flour the pan, shaking out the excess and set aside.

Rinse the two oranges and rub dry. Finely grate the zest being careful not to include the bitter white pith underneath the orange zest. Juice and strain the two oranges; you should obtain about 2/3 to ¾ cup liquid and about 1 tablespoon + 1 teaspoon zest, more or less.

Gently melt the butter over low heat until about 2/3 to ¾ melted. Remove from the heat and carefully swirl the pan until the butter is completely melted. Set aside off of the heat to cool to room temperature.

Combine the flour, baking powder and salt together in a small bowl.

In a large mixing bowl and using a wooden spoon, stir the sugar and the cooled melted butter until blended and smooth. Stir in the eggs one at a time, beating vigorously with the wooden spoon after each addition. Stir the dry ingredients into the wet in four additions until combined, smooth and lump-free after each addition, being careful not to splatter the flour out of the bowl. Scrape down the sides of the bowl as needed. Stir in the finely grated orange zest. Add the orange juice and stir until blended together very well.

Pour the batter into the prepared pan and bake for 30 to 35 minutes until the center is just set and the cake is golden. (Isabelle bakes hers at 185°C and it takes closer to 25 minutes to set)

While the cake is baking, prepare the Orange Syrup: Gently heat the orange juice and the sugar in a small saucepan over low heat just until all of the sugar is dissolved and the syrup is warm. This should only take a minute or two at most. Set aside while the cake finishes baking.

Prepare a serving platter or plate larger than the cake by placing a large piece of aluminum foil on it.

When the cake is done, remove it from the oven and run a sharp knife around the edge to loosen. Place a cooling rack on the top of the pan and, wearing oven mitts so as not to burn yourself on the hot pan, flip the cake over. Lift off the pan, peel off and discard the parchment paper then place the aluminum foil-lined dish or platter on top of the cake then invert the cake upright. Immediately (the cake should still be hot) spoon the Orange Syrup all over the top of the cake allowing some to drip down the sides. Make sure the entire surface of the cake is infused/soaked with the Syrup. Allow the cake to cool completely before serving.

Note:
Isabelle does not line her pan with parchment. When the cake was removed from the oven, she spoons the syrup evenly over the top of the cake while it is still in the pan, allowing it to cool in the pan before serving… directly from the cake pan, family style.

If you like, drizzle some Chocolate Ganache over the top of the cake just before serving. I used an orange-infused dark chocolate to make the ganache.

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A Weekly Serving - 4/9/2011

This week definitely flew by! I hope you had a great week yourself. Here's my weekly musings on family, food, and fun...

Family - Joel is 48 weeks old this week and only 4 more weeks until he turns 1 year old... the countdown continues! In just a little over a month, he'll be one year old. This year his birthday falls on Mother's Day, which is the best present I could ever ask for. We'll probably do something small with immediate family but it won't be until the weekend after that we'll be throwing his first birthday party. Surprisingly, his birthday invites came a few days early in the mail so I'm starting to get a guest list going. I'm not sure how many we will actually have attending but the restaurant we're hosting the party at allows us up to 50 guests. I highly doubt we will have that many - at least I hope not! Although with children invited, who knows.

I've also started looking at party favors that we'll be giving out to the kids. I still haven't had a chance to check out the fun stuff at Chinatown but I know I'll be including some candy, bubbles, small toys, etc.

Food/Restaurant News - The restaurant is still under construction so nothing to report there. I have been busy though with a special foodie project involving kids. So more on that soon!

Fun - It's been a relaxing week with the usual daily happenings. More than anything, I've been so busy with projects, planning for Joel's birthday, upcoming holidays (Easter, Cinco de Mayo, Mother's day, etc). 

Here's a roundup of what I cooked up in the kitchen this past week...

Chocolate Chip Cookie Dough Cupcakes

Buttermilk Ranch Mac & Cheese

No Knead Parmesan & Herb Bread

 Potato Chip Crusted Pork Chops

Lemon Pepper Chicken with Caramelized Leek Risotto

Maxwell Street Polish Purses

10 Egg-cellent Egg Recipes to Crack Into

10 Buttermilk Recipes to Butter You Up With...

5 Pork Chop Recipes to Cook Up...

Hope you all enjoy your weekend and have a great week ahead!

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Maxwell Street Polish Purses

Back in mid-September of last year, Pepperidge Farm contacted me and asked if I could create a sophisticated and simple original recipe using Pepperidge Farm Puff Pastry with an ingredient or in a dish that's indigenous to Chicago. I developed a special recipe for them and now, my recipe for Maxwell Street Polish Purses can finally be shared! In fact, the recipe is currently featured on the Pepperidge Farm website, along with other fellow bloggers that accepted this tasty challenge.

With well-known Chicago foods in mind, I ultimately decided to highlight a popular street food here in Chicago. A Maxwell Street Polish is probably much more popular among locals than the well known Chicago style hot dogs. With a Maxwell Street Polish, a grilled or fried sausage is topped with sweet caramelized onions and dressed with yellow mustard. For those who like a little kick, sport peppers are added. The sausage itself is also unique in that it's a cross between a Polish kielbasa and natural-casing hot dog with a unmistakable 'snap' when bit into.

In creating this recipe, Kielbasa sausage gets a little more sophisticated when served with puff pastry and caramelized onions. This elegant appetizer is a real crowd pleaser and so easy to make! The puff pastry is cut into small squares and placed into the wells of a mini muffin pan. Slices of kielbasa sausage are placed on top of each puff pastry square and baked until golden brown. Just before serving, each puff pastry purse is topped with a dollop of yellow mustard and caramelized onions, along with a garnish of fresh parsley.

Maxwell Street Polish Purses

original Joelen recipe

developed for Pepperidge Farm

3 tablespoons butter
1 large onion, cut in half and thinly sliced (about 2 1/2 cups)
1/8 teaspoon garlic powder
Ground black pepper
1 teaspoon sugar
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/3 of a 16-ounce package kielbasa, cut in half lengthwise and sliced 1/4-inch thick
2 tablespoons yellow mustard
Chopped fresh parsley


Heat the butter in a 12-inch skillet over medium-high heat.  Add the onion, garlic powder and black pepper.  Cook and stir until the onion is tender.  Stir in the sugar and cook until the onion is golden brown, stirring to scrape up the browned bits from the bottom of the skillet.  Remove the skillet from the heat.  Reserve 1/2 cup onion mixture and save the rest for another use.

Heat the oven to 400°F.

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 10x15-inch rectangle.  Cut into 24 (2 1/2-inch) squares.  Press the pastry squares into 24 (1 3/4-inch) mini muffin-pan cups.  Divide the kielbasa among the pastry cups.

Bake for 15 minutes or until the pastries are golden brown.  Top each with 1/4 teaspoon mustard and 1 teaspoon reserved onion mixture.  Sprinkle with the parsley, if desired.

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Laurent Mottron's Dangerous Anti Autism Cure Beliefs Resurface

Dr. Laurent Mottron has spent his entire career studying persons with high functioning autism and Aspergers.   Even as the parents of autistic children and good hearted people everywhere feel sadness and grief over the loss of another autistic child presumed lost Dr. Mottron promotes and oversells a study he led which according, to the good Doctor, supports his belief that autism should not be cured.

I have been unable, in the several years that I have been aware of his anti autism cure ideology,  to find any indication that Dr. Mottron has spent any time working with, or studying, those severely affected by autism disorders, whether they be the 75-80% of persons with Autistic Disorder and Intellectual Disability, those who engage in debilitating and dangerous self injurious behavior or those who wander from home and caregivers to danger, and sometimes, death.  The loss last year of James DeLorey in a snow storm, the Australian child who wandered from home into automobile traffic, the still ongoing tragedy  but now presumed death, of Adam Benhamma near Montreal, will have no impact on the entrenched "autism is beautiful beliefs" of Dr. Laurent Mottron. 

I admit straight up that I personally do not subscribe to Laurent Mottron's anti autism cure ideology and do not trust any study by him  like the one now being touted, which he led, concerning "autistic" brains.  I would ask the professionals who actually work trying to help autistic children lead  fuller lives, including those who actually work with autistic children with severe autism disorders, to analyze carefully and critically Dr. Mottron's new study.  I will be very surprised if the "autistic" brain Dr. Mottron reports on is anything other than a snapshot of some of the very high functioning autistic subjects he has worked with for decades to the exclusion of  severely affected, intellectually challenged persons with autism disorders.

Dr. Laurent Mottron is not just a researcher who has devoted decades to studying high functioning autistic persons.  He has also removed himself from the realm of scientific detachment and objectivity and  involved himself in Canada's legal system in an effort to prevent medicare coverage of ABA treatment for autistic children in British Columbia in the Auton case Auton (Guardian  ad litem  of)  v. British Columbia (Attorney General), [2004] 3 S.C.R. 657, 2004 SCC 78  case.  In Auton  Mottron helped launch the career of high functioning autism researcher and anti ABA advocate Michelle Dawson  with his affidavit in support of her intervention, as an "autistic", before the Supreme Court of Canada.   In his supporting affidavit the good Doctor solemnly declared and affirmed the following statement of expert opinion:

5.	Ms. Dawson has a tremendous understanding of both the difficulties faced by autistic individuals in our society, as well as the tremendous inherent strengths of many of these individuals.

Personally I have never seen Michelle Dawson make any statement that reflects any understanding, let alone a "tremendous" understanding of the difficulties faced by autistic individuals in Canadian society.  I have never seen or heard statements by her acknowledging the existence of the many persons with Autistic Disorder and Intellectual Disability. I don't know how her life experience as a very intelligent, adult diagnosed "autistic" gives her tremendous, or any,  insight into the challenges faced by low functioning, intellectually disabled autistic children.  Nor have I seen her, or the good Doctor, make any statements describing or addressing in any intelligent fashion the many serious behavior challenges faced by those severely affected by autism disorders.  What is clear though is that Michelle Dawson and Dr. Laurent Mottron both believe that autism is a good thing that should not be cured.  They have long held these anti cure, including anti ABA treatment,  autism beliefs. 

Dr. Mottron also appeared as an unidentified expert witness "the mysterious Dr. M" in Ms Dawson's case before a Canadian Human Rights Tribunal, Dawson v. Canada Post Corporation, 2008 CHRT 41,  in which he described the idea of curing autism as nonsense:

[86] Ms. Dawson testified that autism is a neurological disability and that people generally do not have a good understanding of this reality. Ms. Dawson stated repeatedly that autism was not a mental illness. For her, a mental illness has an onset, various treatments, and there is a return to the previous state to a greater or lesser degree. Both Ms. Dawson and Dr. M., as will be seen, pointed out that the notion of curing autism was nonsensical. Still many people want to cure autism.

....

b) The testimony of Dr. M

[99] At the beginning of his testimony, Dr. M., who is a psychiatrist, was qualified by the Tribunal as an expert in autism. Dr. M. filed a report as well as three letters pertaining to Ms.Dawson’s condition.

[100] Dr. M. testified on the nature of autism, autistic individuals as well as on Ms. Dawson’scondition. The credibility of Dr. M. as well as the accuracy of his statements and opinions wasnot challenged by the Respondent. The Tribunal finds Dr. M.’s testimony highly credible even if the evidence shows that in recent years, Ms. Dawson has worked with him and has co-authored scientific articles with Dr. M.

And now, surprise, surprise, surprise,  Dr. Mottron has published a study which, according to the good Doctor, supports his long held belief that autism should not be cured.  I wonder how many low functioning, severely challenged, intellectually disabled autistic subjects were included in Dr. Mottron's study? I do not buy what the mysterious Dr. M is selling and I doubt that most parents with autistic children, and most professionals tasked with addressing some of the serious and dangerous challenges faced by autistic children and adults,  will buy it either.  

Dr. Mottron is not necessarily an objective, detached medical professional or scientific researcher.  He has long held a belief that autism should not be cured and his latest study conclusions are used to support  his own beliefs. Given his long held personal beliefs his study, and his public commentaries about what conclusions can be drawn from that study, should be given close, careful scrutiny.   In particular his conclusion that the study supports his belief that persons with autism should not be cured should be given very close examination.  As Dr. Mottron stated in the Vancouver Sun:

""While this study does not conclusively show a causal effect between brain activity and the enhanced abilities of those with autism, lead researcher Laurent Mottron of the University of Montreal said it is the most "robust" evidence yet suggesting a link. He said it adds another argument against attempts to "cure" autistics.

When we try to turn an autistic toddler into a non-autistic toddler, it's painful, it's expensive and it does not work," he said. "We should not try to assimilate or break the difference (between autistics and non-autistics), but just admit that it's a difference that has good and bad consequences."

High functioning autism researcher Dr. Laurent Mottron has been promoting his anti autism cure belief for many years.  Hopefully his latest efforts to thwart treatment and cure of autism disorders will enjoy no more success than his previous efforts.  The chance to improve the lives of autistic children and adults is too big a price to pay for the promotion of Dr. Mottron's personal belief system.

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Lemon Pepper Chicken with Caramelized Leek Risotto

Lemon is one of those ingredients I especially like working with in the springtime. It adds such a freshness to dishes and brightens the flavor as well. With lemon on sale, I bought quite a few and made this Lemon Pepper Chicken with Caramelized Leek Risotto for dinner. The lemon pepper flavor was definitely the star of the chicken dish and it paired so nicely with an easy caramelized leek risotto. It was delicious and perfect for an easy springtime dinner...

Lemon is such a great ingredient. You can use the juice and the zest in the same recipe to really bring out it's wonderful fresh flavor. This chicken dish has a simple lemon pepper marinade using olive oil, lemons, garlic, salt and pepper - how easy is that? After marinating the chicken breasts for 15 minutes, it's ready for a quick sear and then it's finished off in the oven to roast until done. You can use other cuts of chicken as well if you don't have chicken breasts on hand. And if you're lucky enough to have great weather to use a grill, the chicken is delicious grilled too! I roasted my chicken breasts and served them along side roasted asparagus and caramelized leek risotto (recipe follows.)

Lemon Pepper Chicken
recipe from Rachel Ray

1/4 cup plus 2 tablespoons Extra Virgin Olive Oil
2 lemons, divided
3 to 4 cloves garlic, finely grated
1 teaspoon ground black pepper
Salt to taste
4 boneless, skinless chicken breasts

Preheat oven to 450ºF.

In a large mixing bowl, whisk together the 1/4 cup of olive oil, zest and juice of 1 lemon, garlic and black pepper.

Season the chicken well with salt and toss into the bowl. Marinate the chicken for 15 minutes.

Place a large, cast-iron skillet over medium-high heat with 2 tablespoons of olive oil, about 2 tablespoons. Sear the chicken, meat side-down until golden brown, about 5 minutes, then turn over and transfer the pan to the oven. Roast until cooked through, about 15 minutes.

Squeeze the juice of the remaining lemon over the cooked chicken. 

Caramelized Leek Risotto
recipe from Daily Unadventures in Cooking

2 tablespoons butter
1 large leek
salt and pepper
3/4 cup arborio rice
3/4 cup white wine
3-4 cups chicken stock
1/2 cup grated Parmesan cheese
1 tablespoon freshly minced parsley


Trim off the dark green part of leek and cut in half lengthwise then into 1/3″ half moons. Place chopped leeks in a bowl of cold water and swish around to remove any debris. It's important to clean the leeks thoroughly! Strain the leeks through a colander and set aside.

In a heavy bottomed pot melt butter over medium heat, add leeks and stir to coat. Cook leeks until they start to brown while stirring every few minutes to prevent burning. Be patient as it may take up to 30 minutes to get them nice and caramelized.

Sprinkle the leeks with salt and pepper and then add the arborio rice. Stir to coat and cook until they start to toast a bit.

Add wine and continue stirring until two thirds of the wine has evaporated. Start adding chicken stock  just to cover the leek and rice mixture and reduce heat to a medium low simmer. Stir and allow the rice to absorb the stock. When the stock is mostly absorbed, continue adding more stock to cover the mixture and repeat stirring and reducing. Continue to add stock until the rice is tender and just a little bit al dente. Remove from heat and stir in cheese. Season to taste and serve warm with a sprinkling of cheese if desired.

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5 Pork Chop Recipes to Cook Up...

Pork chops can often be dry, tough, and well, unappetizing. It's no wonder this is why folks shy away from cooking pork chops. Well, you can rest assured that the following recipes will change your mind about pork chops. Using some techniques such as crusting, stuffing and even brining chops can make a world of difference! Here are 5 Pork Chop Recipes to Cook Up and help you embrace the other white meat once again...

Herb Crusted Pork Chops

Herbs, cheese & breadcrumbs adds flavor and texture...

Maple Rosemary Glazed Pork Chops

It's amazing what pork, maple syrup and dried rosemary can do...

Smothered Pork Chops

A dish you can even make in advance!...

Stuffed Pork Chops

Stuffing pork is just as delicious as stuffing chicken!...

Buttermilk Brined BBQ Pork Chops

The secret is brining in buttermilk...

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