e g e l l o C
&COok magazine
snacking on any budget intern eats & lobster for less
all about acai ‘
throw In aa summer Breezesoiree
LIFE as a Migrant Worker
6 a seasonal menu for easy elegance
12 quick & easy fruity treats await you!
16 discover this nutrientpacked food
18 user-friendly tips on outdoor cooking
24 a student spends his summer in the fields
table of
26 head outside of the classroom
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40
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feasting on any budget, guaranteed
a lineup of quick & easy fruity cocktails
three girls make dorm life just a little bit sweeter
what kind of cook are you? take our quiz & find out!
44 celeb chefs & their outrageous footwear
celebrate! it’s summertime Summertime, the college student’s greatest asset. When else in our lives will we have a solid three months to do what we please? Pick the summer job that’s up your alley, figure out the internship that’ll leave you networked by summer’s end, or maybe backpack across some continent unknown. (My summer ‘11? Eating my way across Western Europe with friends & a bursting bag strapped to my back.) How does food fit in here, you ask? If you’re still reading this mag three issues in, you probably know the answer already. That summer job? It’s at an ice cream shack (hello, free cones all season long!). The internship? Food Service Industry, of course. How about the traveling? The excitement of sampling new food! (Call me crazy, but my first stop in a new city is always the supermarket. The big challenge is buying unheard of ingredients & hitting up a Google search when I get home.) Of course, another great plus of summertime is the use of a “real” kitchen. I happily swap a half-busted oven & an overused microwave for the real deal. A six burner stove! A full-sized fridge! Finally there’s enough time & space to explore complicated recipes bookmarked all year long. So, here’s to ditching microwaved meals for an entire season. This issue of ours covers all the summer fun -- from throwing parties (p.XX) to healthy internship snacks (p.XX) to grilling basics, consider the next fifty pages a guide to spending the second half of your vacation eating some seriously good food. Here’s to a season packed with farmer’s tans & market fun, & most importantly, dinners with dear friends. Really, does it get better than that?
Happy reading,
Audrey Scagnelli
Is C&C on your campus yet?
In this IssuE Brown University drexel university Emory university Florida State university George Washington University University of Hawaii At manoa university of kansas le cordon bleu University of Pennsylvania university of southern california vanderbilt university university of vermont University of wisconsin-Madison
the team
Audrey Scagnelli Christina oriel ben besse edwin wee crystal williams jacqui corba Maddie Brennan Fendi Liu Casey Manning Ellen Amaral Rachel Johnson molly feder allison casey Naomi lugo
Founder & editor in chief Managing editor Business manager website developer recipe developer contributing editor social media outreach Advertising coordinator designer Designer Designer staff writer staff writer staff writer
our contributors Christa Blumenthal Kelsey cipolla Charles Fischl Stephanie Mundel Jessica Nowak
Want to join the team? Email us: info@collegeandcook.com
Billy Peard Elise Riley Zoey Smith Amy Verhey Bonnie be yeon ihn
ty For oolsnting h c S & Cou
5
’ Throw a Summer Soiree
~
It’s the perfect way to celebrate the season’s harvest with a gathering of friends. Check out these lovely recipes & let the season shine, one dish at a time.
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On the Menu:
3.
2.
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Summer 2012 | collegeandcook.com
1.
4.
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Smoked Salmon & Greek Yogurt Spread you’ll need
1 Green onion stalk, thinly sliced 10 cherry tomatoes, cut in half 1 4oz packaged of Smoked Salmon, shredded ½ cup of Greek Yogurt
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Summer 2012 | collegeandcook.com
1. Cut cherry tomatoes in half & dice the green onion. 2. With your hands, shred smoked salmon into small bite sized pieces. 3. Combine all ingredients together. 4. Serve with toasted baguettes halves or whole grain bread.
Red Potatoes & Leek Butter COOKING TIME: 30 MINUTES
you’ll need
15 small red potatoes 2 tbsp parsley, chopped 1 leek stalk, thinly sliced 2 tbsp olive oil 2 teaspoons of unsalted butter 1 garlic clove, minced 1/2 lemon, juice, no seeds Salt and pepper, to taste
1. Thoroughly clean potatoes under running water; use a damp cloth to remove excess dirt. 2. Place potatoes in a medium pot & cover with cold water, about 1 inch above the highest potato. Bring water to a boil & cook uncovered for 10 minutes or until the center of the potato can easily be pierced with a fork. 3. While potatoes are boiling, remove parsley leaves from stem & gently rinse. Pull apart leek leaves & soak in a bowl of lukewarm water; the dirt will fall to the bottom. 5. Drain potatoes into a colander & rest for 5 minutes; move to serving bowl. 6. Heat sauté pan to medium & add oil & 1 tsp of butter;
add garlic & cook until fragrant (30 seconds). Add leeks & cook one minute. 7.Remove from heat & add remaining butter & lemon juice. Add parsley & whisk. 8. Pour sauce directly over potatoes & serve.
Red Quinoa & Brown Rice COOKING TIME: 1 HOUR
you’ll need
1 cup brown rice 2 cups low sodium vegetable broth ½ cup red quinoa 1 cup of low sodium vegetable broth Salt to taste
1. In a medium saucepan combine 2 cups of low sodium vegetable broth with 1 cup of brown rice & bring to a rapid boil. 2. Turn the heat to low & cover. Simmer 20 minutes. 3. In a small saucepan bring 1 cup of vegetable broth to a boil. Add quinoa, cover & cook on low for 15 minutes. Quinoa will be translucent when done. 3. Combine grains, season to taste & serve.
Marrakesh Beans
COOKING TIME: 20 MINUTES
you’ll need
1lb fresh green beans 1 tbsp Olive oil 1 cup portabella mushrooms, sliced 1 small white onion; sliced 1 tsp Ground Cumin 1 tsp Ground Cinnamon ½ tsp Dried Thyme ½ tsp Dried Coriander 1 tbsp Extra Virgin Olive Oil
1. Bring a pot of cold water to a boil & prepare a bowl of ice water; set aside. 2. Clean green beans thoroughly & cut ends off of both sides about an inch. 3. Drop beans into rapidly boiling water for two minutes. Place into ice bath; stir & set aside for 5 minutes. 4. Heat olive oil in a nonstick sauté pan on medium heat & add onions, peppers, & spices. Sauté until onions are translucent & mushrooms are soft. 5. Add beans & sauté 1 minute, to coat. 6. Transfer to serving platter, drizzle with Extra Virgin Olive Oil & serve immediately.
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summer treat yourself with these summery snacks words by Allison Feder & Molly Casey
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Summer 2012 | collegeandcook.com
Whether you are throwing a last minute pool party or just coming home after slaving away all day at your internship, these refreshing treats will be the perfect snacks to cool you down. They take almost no time to make, leaving you plenty of time to bask in that hot summer sun.
Frozen Watermelon
Wishing you ice cream & sunscreen, Molly & Allison
Popsicles
you’ll need:
½ Watermelon (makes about 8 popsicles) 1 plastic spoon/pop Cut the watermelon into 1 ½-inch slices. Use the top side of a cup as a cookie cutter to make circular shapes in the watermelon. Stick a plastic knife or spoon into the edge of each slice to use as a popsicle stick. Place popsicles on tinfoil & freeze, about two hours. Eat as a refreshing, low-cal snack on a hot & sticky summer day.
Sour Patch Grapes Think Sour Patch Kids with a dose of healthy!
you’ll need
2 Handfuls grapes 1 box Jell-O mix, unprepared Remove grapes from stems & wash. Roll grapes in a bowl of Jell-o powder (any flavor — we love strawberry!) & place the grapes in a fresh bowl when done. Refrigerate for half an hour & start snacking!
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S’mores Ice Cream
Sandwiches SERVES 2 — WE’RE ALL ABOUT SHARING WITH OUR ROOMMATES
you’ll need
2 Graham Crackers 1 Shot Marshmallow Fluff 1 Shot Nutella 2 Spoonfuls Vanilla Ice Cream Split Graham Crackers in half. Spread half a shot of Marshmallow Fluff on one side of one graham cracker from each ice cream sandwich. Spread half a shot of Nutella on the other side of each sandwich. Add a spoonful of ice cream to each cracker half & gently press the two halves together, being careful not to break the crackers! Save in the freezer for later!
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Summer 2012 | collegeandcook.com
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allAboutacai
Words & Photos by Naomi Lugo
The açaí (pronounced “ah-sah-EE”) berry has exploded in the health food world due to its claimed antioxidant super powers. It comes from the açaí palm which grows in Central & South American countries like Brazil. Açaí is commonly sold in powder form because the berry itself loses its nutritional value 24 hours after being harvested, according to Sambazon, a company that sells açaí products. I first encountered açaí bowls with my aunt in Southern California. The smoothie-like consistency of the mixed berries helped beat the heat & the slight hunger of a sleepy summer day. From then on I have been obsessed with the açaí bowl. Luckily, I’m able to explore the açaí phenomenon all the way across the clear blue Pacific waters in the islands of Hawai‘i. I visited three spots in O‘ahu, near my school, the University of Hawai’i at Mānoa, that serve the semi-frozen treat. The premise of the açaí bowl goes naturally with the Hawaiian vibe. All of the goodness packed inside keeps you fueled & healthy for a day at the beach. Still, whether or not you live by the ocean, trying the açaí bowl at least once is a must.
The Mana Bowl
{Diamond Head Cove Health Bar} Acai topped granola bananas strawberries, blueberries, bee pollen & honey
When I tasted Da “Mana” Cove Bowl from Diamond Head Cove Health Bar, I told my roommate it was better than ice cream - & I meant it! The berry mixture had a perfectly smooth, cool consistency, & was topped with tart blueberries, strawberries, fresh bananas, & crunchy granola. The honey intertwined between the fruit & granola was one of my favorite parts. Bee pollen was another interesting addition to the bowl. Bee pollen is “highly nutritious” because it contains “vitamins, minerals, proteins, carbohydrates, fats, enzymes, & essential amino acids,” according to About.com.
Lemi Fresh
{Blue Hawai‘i Lifestyle Cafe} Blended with lime juice, topped with granola, bananas, berries, honey, & lime juice
Açaí Topper {Jamba Juice}
The lemon & lime juices in the description threw me off at first, but I’m glad I tried this bowl because citrus pairs well with açaí. Lemons & limes also have their own health benefits, as they are high in Vitamin C.
Frozen bananas, açaí juice blend, soymilk, frozen blueberries, frozen mangos, organic pumpkin flax seed granola
With its relatively well-distributed locations, Jamba Juice is accessible for college students looking for an açaí fix. I chose the Açaí Topper, which included the basics for any bowl: bananas & granola.
do it yourself! Mix açaí powder with your favorite fruits & other ingredients to create your own açaí bowl or smoothie. Using the powder as a base ingredient, the possible creations are endless. Sambazon has a list of recipes on their website from parfaits & jams to cupcakes & cheesecake.
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READY,
grab some coals,
maybe a few cold ones,
& get outside!
set,
grill! Words by Graphics by Photos by
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Summer 2012 | collegeandcook.com
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grab some coals, maybe a few
cold ones,
& get outside!
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Summer 2012 | collegeandcook.com
The Basics Charcoal grills are cheap & portable, making them ideal for student budgets & lifestyles. Before starting a grill, clean out any leftover ash and grease. Fill the base with charcoals and stack them into a cone shape. Pour lighter fluid over the coals and light the charcoals with a long match or lighter. Now step back and let the fire burn until the coals turn gray, which can take 20 to 30 minutes. Spread them out and then hold your hand over the grill. If you can only keep it there for five seconds, it’s time to let the food hit the grill.
Season or marinate meat 30 minutes to an hour before you’re ready to cook to make sure the flavor is absorbed. For steaks or pork, using meat tenderizer or salt breaks down the meat’s tissue, makes it extra tender, and brings out the natural flavors. Once the grill is hot enough, put the food on. Evenly space it out, paying attention to any hot spots that could cause food to cook unevenly. To get those clean, deep grill marks that prove you slaved over an open flame, avoid turning food too frequently. Knowing when it’s time for food to come off the grill comes from experience, but rookies can use a meat thermometer. To get a medium steak, the internal temperature should reach 135-140 degrees. Chicken can come off the grill at 160. Fruit and vegetables can come off when they have reached the desired softness.
Common Mistakes
Cooking • Pouring lighter fluid over coals once they’ve been lit. Even if it seems like the fire didn’t start or has stopped burning, resist the temptation to add more fluid. It can cause a fiery flare-up. • Leaving food on the grill too long. Food retains heat from the grill and continues to cook once it’s been removed from heat. You can always throw undercooked food back on the grill, but there’s no undoing overdone. • Deck grilling. It’s hot out and firing up the grill on your enclosed deck seems much cooler and easier, but many areas have laws against grilling on decks. Play it safe and move your grill to a more open area.
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Blueberry Fields Words by
ALTAR, MEXICO IS A SMALL, DUSTY HAMLET 60 MILES SOUTH OF THE ARIZONA BORDER. The surrounding countryside produces a small amount of corn & beans in its desert soil, & by all appearances Altar provides as much food to the American consumer as does lower Manhattan. But Altar shares something special & virtually unknown with all of us. You have almost certainly eaten a fruit or vegetable that was last touched by a human hand that had once travelled through Altar. I don’t think the same could be said of anywhere else on Earth. In recent years, Altar has been the single largest staging ground for illegal border crossing from Mexico into the United States. Each
day, hundreds of Mexicans & Central Americans equip themselves in Altar for the final leg of their trip into the United States: the grueling & dangerous walk north through the unforgiving desert. Of those who successfully evade Border Patrol & reach America, many will continue on to make their way to an American farm. Two years ago, I set out to discover where Altar & the American food economy collide. I sought to get a summer job in the fruit fields, & I found myself in western Michigan hand harvesting endless rows of blueberries alongside men who would tell me in Spanish of their experiences passing through Altar. Our days would start before daybreak.
“
I found myself in western Michigan hand harvesting endless rows of blueberries alongside men who would tell me in Spanish of their experiences passing through Altar.
”
I would stiffly lift myself from my sleeping bag, laying on a small parcel of living room floor I had rented weekly in a one-bedroom house. I shared my modest real estate with a dozen other migrant workers, each of whom had staked out their own pieces of living room floor. On our meager wages, we could barely afford anything more. By 7:00 am we arrived at our worksite: a large field packed with perfectly straight rows of bushes extending almost as far as the eye could see. In the morning, the bushes were dotted in blue. If we had done our jobs, by evening the plants were stripped of their bluish hue -- the berries were gone. With brief lunch & water breaks, we continued picking our way down the rows until the sun merged with the flat Michigan horizon. Blueberries, as it turned out, made for the best possible career choice for a pampered & inexperienced gringo such as myself. Aside from the obvious fringe benefit of endless fruit for the feasting, blueberries are one of the least arduous picking crops. They are at torso level, don’t require excessive bending or reaching, & weigh much less than an orange, tomato, or eggplant. None of this, of course, made me any more effective at my job. In fact, I learned that I was far better at getting fired than I was at coaxing fruit off the plant. Despite the best efforts of my more efficient Mexican co-workers – who would charitably dump extra berries into my buckets to make me appear more competent – I was fired three times in less than two months. Unlike most jobs, where workers are paid either salary or hourly, agricultural workers are often paid what’s called “piece rate.” Pay is based upon the weight or the volume of what is picked off the plant. During my short-lived career in blueberries, I received roughly 40 cents per pound. At that rate, I would need to pick almost 20 pounds an hour to earn minimum wage. Many days, I would be lucky to walk away with $40. Fortunately for me, I hadn’t invested too heavily in this career. Unlike most of my colleagues, I had arrived in Michigan without setting foot in the unsympathetic Arizona desert & without my family’s livelihood dependent upon my fruitful output. I consider it an ideal summer job for a college kid interested in working alongside those who had passed through Altar. & the fresh blueberries tasted pretty good, too.
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An Earthful Education BREAKING OUT OF THE CLASSROOM & EXAMINING WHERE IT ALL BEGINS Words by Photo provided by Hampshire College
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Summer 2012 | collegeandcook.com
WITH recent attention directed toward
correcting America’s food system, university curriculum has kept up with societal trends & many have taken sustainable farming into their own hands, literally. Higher degree programs focussing on food are springing up across the country. For example, this June, Hampshire College launched a six-week Food, Farm & Sustainability program. Their efforts are brining food-focused students, staff, faculty, & alumni together to develop an understanding of the entire food process & the concerns that come with it. The program starts at the beginning, analyzing the earliest soils, plants & animals, & follows up with the roles they play with public health & politics. The program’s open discussion format & the focus on the “kitchen experience” make this a holistic learning experience. Students hear first-hand from seasoned professionals, faculty, & peers. Just six weeks at Hampshire leaves students with a better understanding of the problems (& solutions) to the current food system. In recent years, top universities have become more hands on -- the classroom is no longer enough, especially in the world of food studies. For example, the Hampshire program includes students who are coming from NYU, Oberlin, CUNY, Chatham University as well as Hampshire’s Five College Consortium including Mount Holyoke & Smith College. This cluster of universities will learn from the students engaged in Hampshire’s program & bring new insight to each campus. A program made up of such a variety of backgrounds & education levels allows for true knowledge to be exchanged & fostered. The professors assisting with this six-week program have specific areas they are sharing information about. Soil science, microbiology, entomology and ecology, animal physiology & sustainability studies highlight the areas of focus. Abby Ferguson at Hampshire College shares Hampshire College’s Climate Action Plan, which is being instilled along side the Food, Farm & Sustainability program’s initiative. Indeed, programs like Hampshire’s are becoming an academic norm.
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// lobster for less
making the most out of daily deals!
From Left to Right: Fresh-Cooked Maine Lobster & Corn on the Cob; Dinner Plate completed by Linguine with Mussels & White Wine Cream Sauce; Pan Fried Maine Crab Cakes served with Lemon Wedges.
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Summer 2012 | collegeandcook.com
WE’RE in a recession. This age
group is notorious for its ramen noodle consumption, thanks to the seriously low price tag (& seriously high sodium levels). That leaves us in a bit of a bind, eh?
Opening a seaweed-stuffed white styrofoam box to find four living lobsters awaiting was certainly a new experience, to say the least.
What if there was a better way to eat on a bargain? Clearly you’ve all heard of the popular daily deals sites, all of which offer muchappreciated discounts on local fare that ranges from date-nightappropriate to that-burger-place-after-work. This nearly $2 billion a year industry has some creative offers just waiting to be snatched up by the college age group. Take a recent lobster fest I threw with my friends: way back when, (ok, five months ago) an enticing lobster package complete with numerous side dishes & assorted seafood popped up in my inbox. A few phone calls later, six of us were on board to buy the deal & anticipate a sweet summer feast. (Nothing better than a little anticipation to build some lobster hype.) The deal was about $20 per person, & came with four live lobsters, crab cakes, & a few pounds of mussels. We picked up some corn, pasta, parsley & cream, & made a creamy pasta dish with half of the mussels. Opening a seaweed-stuffed white styrofoam box to find four living crustaceans awaiting was a new experience for me. My good friend & co-chef for the day had done the job once before, & took the lead while I readied the side dishes. Still, I was delighted by the entire experience. We had a fabulous night with good friends for an admirably low price. Thinking outside the box & putting a good deal to use is just a little easier thanks to sites like Living Social, Groupon & Bloomspot. It may take some planning ahead, but in the long run, it’s absolutely worth it!
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//Celebrating Summer
Put together a stopping seafoo ......for 20 buck 30
Summer 2012 | collegeandcook.com
a showod feast ks a pop! 31
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Summer 2012 | collegeandcook.com
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Sum
mer
Sip
pers
er Summ o t n i Sip ese with th you p e e k o teed t f guaran ttest o o h e h even t n o l Days. o r e co m Sum & Re Photos
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y
cipes b
Summer 2012 | collegeandcook.com
Blue Coconut Margarita
Strawberry Ice
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Summer 2012 | collegeandcook.com
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Blue Coconut Margarita This refreshing spin on a classic makes for a great crowd pleaser!
you’ll need
1.5 Shots Tequila 3/4 Shot Blue Curacao 1 tbsp freshly squeezed lime juice 3 tbsp sweetened cream of coconut
Shake all ingredients with ice. Serve in a clear glass.
tips
*Blue Curacao & triple sec are one & the same--if you don’t have Blue Curacao, triple sec will work fine, although your “Blue Coconut Margarita” is sans Blue. *We used Jose Cuervo Silver
Raspberry Mojito This mojito gets its fruity flavor from homemade raspberry simple syrup. Delicious !
you’ll need
2 shots Bacardi white rum 1.5 shots raspberry simple syrup half of one lime, sliced leaves from mint sprig soda water
simple syrup
1 pint raspberries 1 cup sugar 1.5 cups water
Pour rum, simple syrup, lime slice & mint in a sturdy glass. Muddle. Add ice. Shake vigorously. Pour into gllass., top with soda water, & enjoy!
Simmer all of the above for 35 minutes. Strain out seeds. Done
Strawberry Ice This drink is practically dessert, & since it’s chock full of fruit, it’s healthy too!
you’ll need
1 cup shaved ice 3 tbsp strawberry syrup 1 tbsp lime juice fruit, for garnish
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Summer 2012 | collegeandcook.com
Place ice in glass. In a seperate bowl, mix syrup & lime juice. Pour on ice & garnish with fresh fruit.
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“We’ve made fans; there are certain people who’d drop by the batter-filled kitchen demanding verbal contracts for brownies or cookies. One Emory couple asked us to cater their future wedding!”
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Summer 2012 | collegeandcook.com
d Sweethearts
The Sunday Words by
Hi C&C! We’re three girls who just finished our first year at Emory University in Atlanta, Georgia, & we love to bake! College introduced us to many things; we made new friends, explored a different part of the country, & logged some serious study hours, but one timeless experience we couldn’t live our freshman year without was enjoying homemade baked goods. Baking was especially difficult in our small, ill-equipped freshman dorm, but the three of us managed to make something sweet in the kitchen twice a month, mostly Sunays. It began back in October, when Stephanie was seriously craving some chocolatecovered Oreos. At Target one afternoon, she decided to buy the ingredients necessary to make a batch. After preparing these Oreos, we all decided that we could, (& should) undertake more difficult recipes. But first we needed supplies to get started. By signing up for store-loyalty cards & splitting costs, we purchased: a mixing bowl, a set of wooden spoons, two large baking pans, & a cookie sheet, all on the cheap. This is the only cooking equipment we use; we don’t even have a mixer (creaming butter & sugar with a wooden spoon is a workout – no need to hit the gym after
eating too many chocolate turtle bars!). With just a few tools, we’ve managed to create a variety of different treats, ranging from “Slutty Brownies” (chocolate chip cookie layer topped by Oreos topped by brownies) to “Everything-but-the-kitchen-sink cookies” (salty & sweet combine in these cookies with coconut, pretzels, potato chips, & nuts), to Jewish butter cake (a Dutch recipe Stephanie’s mother sent us). We are proof that even if your university kitchen amenities are lacking, you can get creative & keep on baking -- ignoring the time we set off the fire alarm! We usually made four batches of the selected recipe -- once the goodies cooled, we delivered baked goods to whomever was around the dorm. We’ve made fans; there are certain people who’d drop by the batterfilled kitchen demanding verbal contracts for brownies or cookies. One Emory couple asked us to cater their future wedding! If nothing else, we put a smile on our fellow students’ faces when we walk around with a tray of our baked goods. We started small, but we’ve grown our number of supplies – & enthusiasts – every month.
d,Jess,
Stephanie & Elise
q 41
//Quiz Time
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Summer 2012 | collegeandcook.com
you?
What does your cooking style say about
When preparing a meal, you start by:
healthy A Choosing ingredients
B
Seeing what’s already in the pantry & getting creative Following a recipe
C step-by-step D
Giving up & calling Jimmy John’s or Pizza Hut
Hanging out with your
Some of your favorite
A Taking a group exercise class something extreme like B Doing skydiving or bungee jumping
A Vegetables & fish B Spices or exotic ingredients C Chicken D Mac n’ Cheese
friends usually means:
C The weekly movie night beer & making plans for D Pizza, the rest of the night
-Results-
People describe you as:
A Health-conscious B A risk taker who takes comfort C Someone in a routine D
Easy-going
ingredients are:
Mostly A’s. Fresh to Death You lead an ultra healthy lifestyle, & your diet follows suit. Please don’t be afraid to indulge every so often -- a couple of donuts can be the ultimate comfort food!
Mostly B’s. Cliff Diver You live everyday as if you are going to jump out of a plane tomorrow -- parachute optional. Keep on trying new ingredients & new cuisines!
What type of restaurant would you take a date to?
A The hippest vegan spot in town you’ve never been before & B Somewhere know nothing about C The local place where you’re a regular D Take-out pizza
Mostly C’s. Routine Rita
You schedule your life in order to keep sane, but sometimes a little spontaneity is a good thing! Hang out with a cliff diver every so often, even if you do need to pencil them in! A little escargot won’t hurt ya!
Mostly D’s: Potato Couch Anything that only requires two steps is your friend, those steps being unwrapping a package & turning on the microwave. Cooking with friends always gets the cooking spirit going, so start small by choosing one recipe a week to try. You may find yourself knixing those frozen dinners!
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A Chef & His Shoes
...there’s more to a kitchen than the food
Chefs may be famous for donning aprons & the white puffy hat (called a toque in the biz), but ever wonder what keeps those in the kitchen on their feet all day? Slip-resistant shoes are a must when dealing with food, as they provide comfort & prevent any flops -- minus the flip. For some of our favorite celeb chefs, footwear adds personal flavor to the traditional kitchen uni form Words By
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Summer 2012 | collegeandcook.com
For “Everyday Italian” star Giada De Laurentiis, Crocs aren’t her cup of tea, which she claims “make [her] feet like boats.” However, she does have a penchant for shoes, including her favorite pair of black leather Birkenstock sandals. & since she’s all for comfort, switching shoes often is her trick, especially when filming shows.
WHAT COMES TO MIND WHEN
thinking about chef footwear is Mario Batali & his ubiquitous orange Crocs, which never seem to leave his feet. Claiming them to be “the most comfortable shoes in the world,” Batali wears them with gray socks & khaki shorts, his signature look. His love for orange shoes hasn’t always been with Crocs, however. His wife gifted him Calzuro Italian operating clogs in the same bright hue because the color signifies happiness. Still, it seems Crocs take the cake in the battle for Batali’s footwear choice; he owns over 50 pairs of the rubbery walkers! Turns out Batali puts his dishwasher to use in more ways than one -- according to the Los Angeles Times, his Crocs are thrown in for a quick clean. Say what you will about the rubbery shoes & Batali’s little obsession, but Crocs have become such a popular choice for chefs that the company launched the Bistro Collection (which Batali is the face of & has a color named after), tailored to those who work in the food service industry. The line features tight gripping soles to avoid any slipping, especially when those handling food are running around to beat the clock.
“I have a friend who designs for Nike, who sends me the newest & latest designs, so I try to switch it up because I stand for 15 to 16 hours a day...and I wear heels,” De Laurentiis told Zap2it. & don’t worry, Crocs won’t be taking over professional kitchens across the nation just yet. Other celebrity chefs & Food Network stars have added shoe designers to their resumes, such as Marcus Samuelsson, Chris Consentino, & Aaron Sanchez, who have partnered with the Mozo brand. The trio designed slip-resistant shoes that are light-weight & attractive -- but not in the orange pop kind-of-way. Mozo also has “Iron Chef America” contestant Cat Cora on board for a line of commercially usable shoes, yet pairs that are approachable for anyone who likes to cook at home & can look stylish while doing so. & what would a feature on chef footwear be without Ina Garten? With the “Barefoot Contessa” alias, there has been speculation about whether the chef actually cooks sans shoes. Her buttondown shirts may be her contribution to fashion, but Garten has been known to suggest going barefoot or wearing slippers when entertaining guests!
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Our Cooking Mix
hand-picked tunes to cook by
Words by Christina Oriel
In each issue of C&C, we bring you a mix of our current favorite tracks to listen to while concocting a storm in the kitchen. With summer’s arrival, the umbrella of “food” broadens bit in the eyes of a college student. There’s more time to savor a good meal & fitting weather to organize a picnic. May this set of songs provide the background tunes to your next food experience - be it whipping up a meal, hosting a dinner party or taking a ‘foodie’ road trip.
“Go Outside,” by cults
q
se to the ore! n e t lis s + m k c a r t
When you’re stuck inside, this song is a dreamy reminder to take advantage of summer’s beautiful weather.
“Sink/Let it Sway,” by Someone Still Loves You Boris Yeltsin
An upbeat & optimistic track that serves as a quick pick-me-up.
“go your own way,” By fleetwood mac
This classic is one of our top-played songs - it’s perfect for the carefree days of summer & is definitely an anthem for long drives.
“Swimmers,” by Broken Social Scene
The soft-sounding tune reminds us: “If you always get up late, you’ll never be on time.”
“Home” by Edward Sharpe & the magnetic zeros
A song that makes us nostalgic for home & everything that comes associated with it - including a good home-cooked meal.
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Summer 2012 | collegeandcook.com
The Campus Scoop food tales from campuses nationwide
University of Southern California
For me, summer eating means fruit, & lots of it! Peaches, plums, cherries, watermelon – you name it. I love that so many of my favorites are in season, & that I finally have the time to eat them. During the school year, my hectic class & work schedules sometimes make it hard to sit down & eat a full meal. Now that summer has started, I feel less rushed & I enjoy my food more. Dinner isn’t “something I have to get done” anymore, but time to eat my mom’s delicious (& nutritious) food, & talk to my friends & family. Even so, I miss the many restaurant & market options within walking distance from USC. When August arrives I’ll be really excited to have all my favorites so close again, & I’m interested in what the food at the new dining hall will be like!
-Zoey Smith
Drexel University
Drexel dining, where carbs are king & fresh steamed veggies are few & far between, didn’t appeal to my veg-aholic (and gluten-intolerant) self. For these reasons, I nixed an on-campus dining plan in search of the best, healthiest food that West Philly had to offer. Trader Joe’s, Fresh Grocer, & a mobile produce hub became my saviors this past year, as did the weekly farmer’s market & my dorm’s fully equipped kitchen. One thing my self-concocted meals lacked, though, was the rich depth of flavors offered by my family’s herb garden & a cabinet of spices that bring any meal from average to exceptional. Irreplaceable are freshly snipped basil leaves with a garden-ripe tomato, or a dash of oregano to finish off an eggplant dish. It’s these little things in life that make all the difference— & I thank summer, & an assortment of spices, for taking that extra leap for my taste buds.
-Christa Blumenthal
Vanderbilt University
Eating habits definitely change for me during summer. Maybe it is because Vanderbilt is such a body-image conscious school, but during the school year, I try to make healthier choices by having enough protein, vitamins, grain & dairy. A lot of female students here are obsessed with appearing slim, so when you see the majority of the girls eat frozen yogurt (rather than ice cream), salads (instead of pizza) everyday, you tend to join the crowd. When summer hits, I tend to give myself a short break from the hardcore “I have to eat healthy all the time” mentality & allow myself to indulge in treats that I usually decide not to eat like ice cream. Having said that, I still have a lot of whole grain, vegetables & fruits because my typical meals in Korea & China include them.
It is definitely tricky to be hard on yourself during the summer in terms of eating habits because the whole point of summer is to relax & go easy on yourself. I guess one thing I do miss about campus food is that it allows you to take control of what you eat, as opposed to during the summer, where your mom cooks whatever she wants to & you can’t really say no.
-Bonnie Bo Yeon Ihn
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