CrĂŠme De Cornell Fall 2013
Crème de Cornell Story Editors
Victoria Sadosky Tejal Thakkar Bridgette Wunder
Design Editors Michael Twiford Natsuko Suzuki
Photo Editor
Micaela Gelman
Photographers Micaela Gelman Tejal Thakkar Taylor Vail Bridgette Wunder
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In this issue... 3 4 4 5 5 6 6 8 8 8 9 10
Defining the Everyday Gourmet Bites of the Boquería - Jamón Serrano Quin-Wha? Brain Food Banana Bread Crumb Cake MasterChef Finale: Battle Panna Cotta The Oatmeal Project The Foraging Freshman By Nikita Gupta Vegetable Pizza Chicken Lettuce Wraps Gingerbread Cupcakes with Fireball Whiskey Buttercreme 10 Dairy Dairy, Quite Contrary 11 The Next Big Thing 14 Love for Louie’s Lunch
Defining the Everyday Gourmet By Bridgette Wunder
Gourmet. This term has been strategically placed in front of words such as food, cuisine, palate, restaurant, and chef to convey a sense of high quality and excellence. However, contrary to popular belief, the word gourmet is actually defined as a person who enjoys and knows a lot about good food and wine. As people who are lucky enough to attend, teach for, or work for an Ivy League university, we aren’t afraid to desire for the best. Cue the entrance of the everyday gourmet: your average Cornell student. Now there are hotelies, viticulture enthusiasts, food science freaks, and pinterest-recipie hunters scattered high above Cayuga’s waters, but I am not just talking about these gourmets. I am talking about the instagram-snapping, restaurant-perusing, wines-taking, exploration-bound foodie that resides in each and every one of us, brought out in full force by the diverse cuisines of Ithaca itself. We fight each other for places in a class where we can hobnob alphabetically about dark currant undertones and smells of cut grass swirling around in our wine glasses. We agonize over which sandwich to get from CTB, what to put in our terrace salads, and which closet-sized Asian restaurant in Collegetown is the best. We instagram everything edible, from creative coffees to homemade guacamole. Here at Cornell, we, the gourmets, have created a foodie culture rival to any high-society L.A. or N.Y.C. neighborhood. But we don’t stop after analyzing every restaurant on the hill. Our explorative nature sends us into the Commons and beyond to food meccas such as the Pines and Hazelnut Kitchen. We happily try new cuisines, experimenting with the difference between vegetarian and vegan or Thai and Vietnamese. As knowledge hungry epicureans, we can’t wait to share new tastes, recipes, and eating establishments with each other. Being gourmets allows us to connect with our fellow students and faculty on a different level other than academia. We attend a university that allows us to benefit and thrive from the interpersonal relationships we form. And whether those relationships are forged over a craft beer and cheese pairing, a Manndibles poquito, or a perfectly topped fro-yo, there is one thing for certain: being an everyday gourment is an integral part of the Cornell culture.
Crème de Cornell is a magazine published by the Cornell Gourmet Club each semester. Visit our Blog at www.cornellgourmet.wordpress.com If you are interested in working on Crème de Cornell or wish to become a member of our club, please email cornellgourmetclub@gmail.com for more information
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Bites of the Boquería - Jamón Serrano By Jieyu Chen
Have you ever been to one of the largest, open air grocery stores in the World-- La Boquería? Located in Barcelona, Spain, the port city alongside the Mediterranean Sea, it’s the most noted market in Europe for all kinds of raw and prepared food. But the most famous food in Boquería is the Spanish ham—Jamón Serrano. Jamón Serrano is more than a delicacy in Spain; it is a normal part of everyday life. Every tapas bar and neighborhood café has their own hams. During the Holiday Season there are literally hundreds hanging from the rafters of major food stores for the holiday shoppers. In particular, the hams from the towns of Guijuelo in the Salamanca province and Jabugo in the Huelva province are known for their consistently high quality.
extended curing transforms the ham, imparting a deep flavor and aroma. This also produces much less fatty ham with a firmer bite than Italian prosciutto. One of the traditional ways you can serve Jamón is sliced paper-thin with cheese and olives, or use it to flavor your favorite Spanish recipes. The most typical Jamón dish served in all tapas bars is Spanish tomato bread with Jamón.
Production: The Jamón is made from the black Iberian pig that lives primarily in the south and southwest parts of Spain, including the provinces of Salamanca, Seville, Ciudad Real, and Córdoba. The pigs are allowed to roam in pasture and oak groves to feed naturally on grass, herbs, acorns, and roots, until the slaughtering time approaches. At that point, the diet may be strictly limited to olives or acorns for the best quality Jamón. The hams from the slaughtered pigs are salted and left to dry for two weeks. After, they are rinsed and continue to dry for another four to six weeks. The curing process takes at least twelve months, although some producers cure their Jamón for up to 48 months. This
Quin-Wha?
By Ananya Hindupur Quinoa: (n) grain-like crop grown primarily for its edible seeds. Closely related to beetroots, spinach, and tumbleweed. Tumbleweed? Yeah, tumbleweed. This mysterious grain seed has captured the attention of many chefs, foodies and health-nuts. As a substitute for pasta, oatmeal, and rice, the highly nutritious pseudograin is incredibly versatile. (Quinoa is commonly prepared using a 1 to 2 ratio of quinoa to water, usually with a dash of salt and olive oil to help bring out its woodsy/malt taste.) I’ll admit, I’ve become quite quinoa-crazed. Over the summer, I made quinoa stir fry, quinoa oatmeal, and even drenched quinoa with pasta sauce and cheese for a little quinoa bake. Once prepared, quinoa takes on the taste profile of whatever it is cooked with, unleashing incredible flavor. But it can be a little tricky to prepare 4
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that perfect batch of fluffy quinoa, especially the first goaround. I actually burnt some of the quinoa my first time. But enough about my Iron Chef cooking skills. Quinoa is the new brown rice, but less gluten-y. Pure quinoa is a great gluten free alternative to those starched frenemies. Quinoa is also chock full of Calcium, perfect for the lactose-intolerant and vegans. It’s also a good source of dietary fiber, perfect for…yeah. I have yet to hear any criticism or horror stories about quinoa, so I can’t be a true journalist and bring you both sides of the story. But come on, I mean, what’s not to love? In fact, I encourage everyone to at least try it. Hankering for a bite? Stop by the Okenshields Healthy Harvest line. It’s stocked with a variety of quinoa salads. It’s probably the easiest, hassle free way to get your hands on some quinoa on campus without having to go all Iron Chef in your kitchen.
Brain Food By Tejal Thakkar
Let’s face it. We are at Cornell, and we have a LOT of work. We spend most of our time studying. If you are anything like me, you also spend a lot of time trying to figure out how you can be smarter and get that A that everyone else seems to be able to get. You have probably had nights where Red Bull and coffee are your friends on your journey to being alert. What if there was another way to be alert and increase our learning ability other than Red Bull and all of the chemicals that come along with energy drinks? What if certain foods could increase our brain’s effectiveness? Food is what fuels our bodies and brains, so maybe picking the right foods could increase our brain’s power. In order to find answers to all of these questions, I did a little research. Here are my findings:
Caffeine and Sugar
Both caffeine and sugar are beneficial (in small doses) to our brain’s functions. They help with short-term alertness. But be careful, the brain’s preferred form of energy is not table sugar, but glucose that comes from the carbohydrates you consume. With the right amount, glucose can help mental capacity, thinking, and memory. Just be wary of the amount you are taking and the form in which it comes.
Fish
Here is the bottom line when it comes to fish: they contain Omega 3 Fatty Acids. These “omega threes”
are essential for our brains to function and develop: we cannot live without them. Higher levels of Omega 3s are associated with a lower risk for dementia and stroke. They become more important as we age: they make mental decline slower and they enhance memory. So next time you are in the dining hall, think twice before choosing that burger over that fish filet.
Chocolate and nuts
Did you just read this right? CHOCOLATE is good for your health?! In reality, dark chocolate does have caffeine and antioxidants that are good for keeping you alert and your brain functioning properly. Nuts have the antioxidant vitamin E which helps with your brain’s processes. Dark chocolate and nuts give you these benefits without the extra calories, fat, or sugar - just watch your portions.
Blueberries
Blueberries have been recognized for years as a “superfood”. This is for good reason: they protect the brain via oxidants. Translation: they reduce the effects of Alzheimer’s and dementia, but more importantly, blueberries may help improve learning ability and motor skills. Maybe the old saying, we are what we eat, does have some credibility……..
Banana Bread Crumb Cake (Serves 12)
Laura Fletcher & Dana Fader, inspired by Cookies & Cups Batter: Crumb Filling & 2 cups flour Topping: 3 tsp baking powder 1 cup cold butter, cubed 1 tsp salt 2 cups light brown sugar 3 ripe bananas 2 cups flour ½ cup butter @ room temperature 1 Tbsp ground cinnamon 2 cups granulated sugar Glaze 2 eggs 1 cup powdered sugar 1 tsp vanilla 2 Tbsp milk 1 cup milk 1. Preheat oven to 350. 2. Spray a 9x13 baking dish with cooking spray & set aside. 3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. 4. In a large bowl mash bananas until they form a liquid. 5. Mix in butter until combined and then stir in sugar, eggs, and vanilla until mixed well. 6. Stir in milk and flour in 1/2 increments until combined. 7. Prepare crumb filling/topping by combining the butter, light brown sugar, flour, and cinnamon. Cut them 5
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8. 9. 10. 11. 12.
together with a fork or crumble with your hands until a coarse crumb forms. Pour ½ of the batter into prepared pan. Top with 1/3 of the crumb picture. Cover the filling with the remaining batter and top with remaining crumb mixture. Bake for 50-55 minutes until the center is set and a toothpick comes out clean. Cool for 10 minutes. Mix powdered sugar and milk to form a glaze and drizzle on top. Serve warm or at room temperature & enjoy!
MasterChef Finale: Battle Panna Cotta By Victoria Sadosky
When I first came to Cornell, I went through some serious withdraw. For the first time, I was unable to simply come home and turn on the TV to Iron Chef America, Chopped, Good Eats. Unfortunately, many of these food shows are hard to find on the internet, so I started expanding my horizons (sorry Food Network) and stumbled upon a true gem in the culinary world of television: MasterChef. Usually I try to stay away from other channels that attempt to recreate the foodie magic that many Food Network shows seem to have down to a science. It seems like they try to focus too much on the drama and incorporated a good deal of backstabbing and gossiping to step up the show’s ratings. However, MasterChef seems to have found a perfect balance between unique cooking challenges and stellar drama that doesn’t go over the edge(and let’s face it Food Network fans – the quality of the contestants and the kinds of challenges on Food Network Star has been lacking in the past couple of seasons.) Watching from the beginning of the season, one really gets to know the contestants. In the finale, the restaurant owner, Luca Mante, was pitted against the stay at home mom, Natasha Crnjac. Luca, who was denied a spot in the MasterChef kitchen the year before and found himself in the bottom at the beginning of the season. On the other hand, Natasha was one of the main sources of this season’s drama, but she was also undoubtedly one of the most determined and selfconfidant contestants I’ve ever seen on any food show. Now on to the food. Natasha’s appetizer consisted of seared scallops with a seaweed salad couscous and heirloom cauliflower, while Luca made pan seared duck liver with toasted French brioche and peaches. Personally, I thought Luca took a really bold move here with the duck liver, considering Natasha had the opportunity to face the scallops a few episodes before. For the entrée, while Luca
made balsamic glazed pork short ribs with sun choke and truffle puree and chanterelle mushrooms, while Natasha whipped out an Asian pear chutney and five spice monk fish with infused jasmine rice and a coconut curry sauce. This girl definitely has a gift working with Asian flavors, and being a curry fanatic, I just wanted to take that dish right out of the television. As amazingly tender Luca’s short ribs were, as the judges pointed out, his decision to cook rich short ribs right after the even richer duck liver, wasn’t a smart move on his part, considering the judges were taking into account the whole menu. Nonetheless, the judges were blown away by both dishes, but were even more impressed with Luca making the bold move to use the pressure cooker, which gave him the chance to make the short ribs more tender, which were literally falling off the bone and making my mouth water. In the end, it all came down to the dessert: having both decided to make a similar desert, Luca and Natasha were locked in a panna cotta showdown. Chefs think alike? At the beginning Natasha stated that she was not going to make one, but two panna cottas (a lime and a coconut one). However, the lime did not set right, so she had to improvise and elevate the coconut panna cotta. I have to give it to Luca here though with the originality. I’m always skeptical about savory deserts, but he knocked it out of the park with this one: basil panna cotta with sweet tomato jam, and mascarpone honey cream. Even though I was an odd green color, it looked so intriguing that I wanted to reach into the TV monitor and scoop it up. The judges were also blown away. I think that it is safe to say that the finale was a decision between precision and creativity and in the end, creativity ruled over precision, Luca putting his heart on the plate and taking home the coveted MasterChef trophy.
The Oatmeal Project By Rachel Allison
We all love comfort food. It gives us that warm and fuzzy full-bellied feeling inside. That’s why it is so important to indulge in comforting dishes when Ithaca’s gray skies bear down upon us. I’ll be the first to say that my favorite comfort foods are 6
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versatile as well. And, who loves anything more than versatile comfort food? That’s right: your favorite fuzzyfeeling dish over and over and over again, but a little different each time! We all love oatmeal. Oatmeal is
simply amazing. How can something so mushy and bland become the ultimate wintertime comfort? Because, really, you can do anything with it, and it almost never comes out bad. The opportunities are endless. As a major oatmeal fan myself, you can
imagine how thrilled I am to discover new and exciting takes on one of my very favorite cold-weather dishes. After becoming inspired by a few food blog recipes and, of course, Pinterest, I decided to do some experimenting. Each morning was another take on--you guessed it-oatmeal. There are so many things you can add to oatmeal. You can stir it, mix it, top it, bake it, nuke it. It can be quick or you can take a little more time and make it into something fancier. It all tastes wonderful. Oatmeal doesn’t have to be bland. It can be sweet or it can be savory. Looking for sweet? Brown sugar, maple syrup, jam, honey, yogurt, and applesauce are just a few simple fixes. Nut butter also gives great flavor (especially Nutella). Raisins, Craisins (try blueberry, cherry, or pomegranate Craisins!), walnuts, almonds, fresh berries, sliced apple and chocolate (or butterscotch!) chips all have the perfect texture for cutting the mushiness that oatmeal is notorious for. And if you’re craving something savory? This is where it gets fun. Stir in parmesan, feta, salt and pepper, soy sauce, curry powder (or any spice for that matter), olives,
guacamole, salsa, scallions, mushrooms, sun-dried tomatoes.... you get the idea. It may sound gross at first, but I can honestly say that I whipped up a savory oatmealbased concoction and brought myself to eat it. And I am still alive. I promise you, it wasn’t bad after all. Here’s what I did: I mixed 1/2 cup of oatmeal with water in a bowl and topped it with shredded cheese and microwaved it for 1.5 minutes. The cheese melted into the oatmeal and was bubbly, just like nachos! I topped that with about a 1/4 cup of canned diced tomatoes and garnished it with basil. It was, above all, interesting, but nonetheless a new and exciting take on good old oats! However, my favorite oatmeal experiment by far was Boatmeal. That would be baked oatmeal. I had never tried it before for a couple of reasons: (1) It takes longer than microwaved oatmeal (20 minutes) and (2) I don’t have an oven in my dorm room. But, over break I decided to give it a try. And now I’m hooked. It’s like biting into warm, crispy-then-chewy goodness. And it isn’t hard at all to make; it just takes a little longer. The two recipes I tried were cinnamon bun and pumpkin.
How to make baked oats Pumpkin: ½ cup rolled oats ¼ teaspoon vanilla extract ½ teaspoon cinnamon 1/8 teaspoon nutmeg (or pumpkin pie spice) 1-2 tablespoon sweetener (maple syrup or brown sugar are my favorites) ¼ cup canned pumpkin ¼ cup milk 1/8 teaspoon salt 1-2 tablespoon of your favorite nut butter (optional)
1. Pour mixture into an oven-safe bowl of mini loaf pan. 2. Cook for 20 minutes or until it gets firm 3. Broil for 3 more minutes to get a nice crispyness (but only if you like that, of course). 4. Finally, garnish your boatmeal with your favorite “stir-ins,” such as raisins or walnuts. (I even put a little whipped cream on mine).
Cinnamon Bun: For the cinnamon bun boatmeal, I used the same general recipe except substituted banana yogurt for the pumpkin, although you could use applesauce or any other kind of yogurt. And I only used cinnamon for spice. Both recipes were delicious, although I do have a soft spot for anything pumpkin. And just like normal oatmeal, you can dress up baked oatmeal however you desire. It’s certainly worth the experimenting. So when the skies get gray and the cold wind blows (which is inevitable here in Ithaca) consider snuggling up with some sort of oatmeal dish. But in order to allow this cold-weather staple to warm your soul, you have to make it your own first. *Boatmeal recipes adapted from Chocolate Covered Katie’s foodblog, www.chocolatecoveredkatie.com
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The Foraging Freshman By Nikita Gupta
Freshmen, you’re stuck with the meal plan. Sophomores and Upperclassmen, you’ve got either the wonderful advantage of West Campus dining or that kitchen in your apartment, stocked with cup noodles, easy-mac, and who knows what. We all know that feeling after eating from the same dining hall day after day after day and so on… you know what I mean. But have no fear! Nikita is here! (Original right?) I’m a freshman, living in Donlon, and boy have I had those days where I’ve said to myself: “UGH, I cannot deal with the dining hall anymore.” And let it be known that I LOVE eating and trying out new things. Our chefs are amazing, but sometimes we just want to sit back and concoct something ourselves. So, do you want to know the secrets to being a savvy student chef? First and foremost, you have to be stocked with the basics: bowls, silverware, a plate, and a pot. Trust me, you can do a lot with just these items. Also, FYI, though fast food might seem cheaper, it’s actually more economical (and healthier) to make your own meals. (This might seem like a good tip for those of you who’s BRB’s disappear in a jiffy.) Let me give you one scenario: It’s 1 AM and all of a sudden, you start craving Tacos. It’s hard to resist that mouthwatering convenience and price of Taco Bell, but with just five easy ingredients, you can officially call
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yourself “Chef (insert your name here) and have saved gas and/or bus money. What a deal, right? You’ll need a can of black beans, which you can heat up using your pan; frozen corn kernels, cooked the same way as the beans; some grated cheese, lettuce, and tortilla. And if you want a kick, go ahead and add a pepper here and some spice there. It’s that easy. As college students, we probably donate a large portion of our money to the local pizzeria and the Chinese takeout place. In less time than it takes for Domino’s delivery to get to your door, you could make your own custom pie or Asian dish, fresh and hot. There are so many options on campus for tasty dishes, but if you’re on that student budget flow or are feeling too lazy to go out, grab some cookware, take over the floor kitchen, and start cooking! For me, cooking is my favorite stress reliever because it gives me to freedom to mix whatever I want with anything I want and create a culinary surprise. Who knows what you’ll come up with? If you do happen to stumble upon a multi-million dollar concoction though and need a business partner… you know whom to contact. Just kidding! (But no seriously.) Start experimenting and remember, enjoy!
Vegetable Pizza (Serves 1)
1 pound (16 oz.) prepared pizza dough 1 teaspoon olive oil flour for rolling surface Toppings: 1 ½ cups prepared pasta/marinara sauce ¼ cup onion, sliced ¼ cup green bell pepper, sliced 1 green chilli 1. Preheat oven to 425 F. 2. Halve the dough into two 8 oz. pieces. Flour rolling surface and roll dough into a round shape ¼ to ½ inch thick. 3. Place pizza dough rounds onto baking pans or pizza pans and lightly brush top with olive oil. Bake for 15 minutes at 425 F until slightly brown. 4. Prepare toppings for pizza. Grate mozzarella cheese. Slice the onion and green bell peppers Chop the green chilli, sun dried tomatoes, and olives. Coarsely chop the basil. Spread the tomato sauce in an even layer on top of the pizza crust.
2 tbsp. chopped sundried tomatoes 2 tbsp. chopped olives 1½ tbsp. basil 8 oz. mozzarella cheese salt and black pepper 1tsp. dried oregano Crushed red pepper flakes (optional)
5. Sprinkle with grated mozzarella cheese. Top with your favorite toppings. *Note: If using meat, pre-cook the meat until it is almost cooked. Then place the meat slices on pizza to further cook in the oven. 6. Season the pizza with salt and pepper and dried oregano. Bake for 20 minutes on 425 F until cheese has melted and vegetables have turned slightly golden brown. Sprinkle crushed red pepper flakes, garlic powder, or Parmesan cheese. (optional)
Chicken Lettuce Wraps (Serves 3)
3 boneless chicken breasts 1 ½ bunches of scallions cut 4 cloves garlic shredded 1 ½ inches ginger shredded 1 can (8 ounce) water chestnuts 1 ½ teaspoon salt 2 teaspoons vinegar 4 teaspoons soy sauce 4 teaspoons hoisin sauce ¼ cup of nuts (ex, chopped pine nuts or almonds) 3 tablespoons Extra Virgin Olive Oil Iceberg lettuce 1. Take the breasts of chicken and cut them into very small pieces. Chop the scallions and water chestnuts. Shred the ginger and garlic. 2. Heat a skillet and coat bottom with olive oil. When heated, put garlic and ginger and cook until lightly brown. 9
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3. Then, cook chicken with garlic and ginger until chicken turns to a white color (about 3-4 minutes). Stir constantly. When the chicken is cooked, add the scallions and chopped water chestnuts and stir-fry for another couple minutes. 4. Then add the salt and vinegar and stir. Add the soy sauce and hoisin sauce until the chicken has turned to a good light brown color. An additional amount of hoisin sauce can be added to suit your taste. 5. For a good crunch, add the chopped nuts. 6. Cook for about 5-10 minutes until all juices and spices have been soaked into the chicken. Stir occasionally while cooking the chicken. 7. Take the iceberg lettuce and cut a ring on the bottom. Wash lettuce and separate the leaves creating a bowl shape. Let it dry. Once dry, place spoonfuls of chicken into the lettuce leaf and fold lettuce over to eat.
Gingerbread Cupcakes with Fireball-Whiskey Buttercreme By Bridgette Wunder
When I was younger, I discovered the mysterious link between my parents and the illustrious “Santa Claus” by forcing them to sign a piece of paper and then comparing their signatures to Santa’s own script (HA! Gotcha Mom!). After years and years of placing carefully decorated cookies and perfectly chilled milk next to the fireplace, I can’t help but wonder if the old “St. Nick” needs a little more than some empty sugars and a bit of lactose to keep him jolly throughout the night. Gingerbread cupcakes with fireball-whiskey buttercreme seemed like the perfect solution to get me off the naughty list and “Santa” in more of a giving mood. Now there’s two things you need to know about me: 1) I don’t like to brag, it gives me hives and 2) I make some pretty damn good cupcakes. This recipe was adapted from one found on Pinterest, but, like most other cupcake recipes of mine, it has been tweaked to perfection. For the cupcakes: 2 tsp. baking soda 1 cup water 2 ½ cups of all purpose flour 2 tsp. ground ginger 1 ½ tsp. cinnamon 1 ½ tsp. ground cloves ½ tsp. nutmeg ½ tsp. salt 2 tsp. baking powder 1 stick unsalted butter (room temp) 2/3 cup packed light brown sugar 1 cup molasses 2 eggs For the icing: 3 ½ sticks of butter 1 tsp. vanilla 3-6 cups of powdered sugar to taste ½ tsp. cinnamon 2 mini bottles of Fireball Whiskey 1. Preheat oven to 350F 2. Bring water to boil and then add baking soda. Remove from heat to cool. 3. Combine flour, ground ginger, cinnamon, ground cloves, nutmeg, salt, and baking
4. 5. 6. 7.
8. 9.
10. 11. 12. 13. 14.
powder in a bowl. Cream brown sugar and butter. Add eggs, one at a time. Add molasses. Alternate adding the flour mixture and baking soda mixture. Beat until consistent texture. Fill cupcake papers 2/3 full with batter. Bake for about 20 minutes, testing with a toothpick near the end. If the tooth pick comes out clean, the cupcakes are ready to be taken out! Let the cupcakes cool while you make the icing. Mix the butter, vanilla, cinnamon, and whiskey together. Gradually add powdered sugar to taste. The icing should be relatively thick. Ice the cupcakes however you choose! I garnished mine with cinnamon crushers. Enjoy!
Dairy Dairy, Quite Contrary By Ananya Hindupur
I decided to go dairy free for 10 days because, frankly, I’ve been eating too much ice cream. Yes, it’s getting colder. Yes, I’ll eat ice cream regardless. There is always room for a little ice cream. And by a little, I mean 3 scoops. Minimum. As I write this article on the 10th day of my dairy free diet, let me tell you, I feel liberated. This liberation is probably due to the completion of the prelim I just got back 10
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from, but I am going to attribute it to the lack of dairy in my system. Without cheese, ice cream, butter, and milk, I’ve discovered a plethora of food I’ve been ignoring this whole time. I feel less groggy and more active, and my skin looks a little more radiant. So, if you decide to do the dairyfree diet, here are some tips and tricks to help you get over those dairy cravings:
Instead of ice cream, try:
1. Dates: Yeah those dried, sweet fruits. They’re pretty delicious. I forgot they existed until I desperately started looking for something to appease my sweet tooth. 2. Applesauce: It counts as a fruit right? Sprinkle a little bit of cinnamon on top and it’s the perfect fall dessert.
Instead of butter, try:
1. Jam: Don’t slather butter on your toast, opt for a nice fruity jam. It’ll add a little more flavor to that boring English muffin. 2. Peanut butter: If you’re feeling a little nutty. 3. Pesto: ‘Nuff said. I love pesto. 4. Hummus: It’s more substantial than butter, but doesn’t mesh well with everything. Take caution before slapping some hummus on that waffle.
Instead of milk, try:
1. Soymilk: Duh. 2. Almond milk, hemp milk, rice milk, and coconut milk: These are all good alternatives too, each with a distinct taste.
Instead of cheese, try:
1. Guacamole: It has a creamy texture and satiates that dairy craving. Instead of nacho cheese, try a bowl of guac with those chips. Now that I’m 10 days strong, I don’t really plan on climbing aboard the dairy train any time soon. The hard part was starting the diet, but now that I’m on a roll, there is no stopping me now. Sure, I sneak a chocolate chip cookie every now and then, but hey! Everyone is allowed a cheat dessert. It’s all about moderation. As long as I don’t eat all the ice cream I’ll be fine (at least that’s what I keep telling myself!) *Be sure to consult your doctor before making any changes to your eating habits. I am not a doctor. Heck, I’m not even pre-med.
The Next Big Thing By Tejal Thakkar
We have all eaten them, we have all bought them, and we have all seen them. Those little boxes of “Greek Yogurt”, sold nationwide by Chobani, Fage, and more recently by Dannon and other brands, have found their way into our hearts. When Greek Yogurt was first introduced into the U.S. market, a small corner of shelf space was dedicated in select stores for a few containers of the thick and creamy concoction. Within months, however, we were seeing Greek Yogurt everywhere. In advertisements, in every grocery store, airport, and even gas stations! Chobani is taking advantage of the momentum of this snack with constantly appearing new spin-offs of their, now trademark, small
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tubs of Greek yogurt (sold either plain or with fruit jams). The question in everyone’s mind is: how did Greek Yogurt become so popular in the first place? What’s interesting is that what we know as Greek Yogurt, isn’t really Greek Yogurt at all. You might have seen a few tubs of Fage in the Greek Yogurt section of the dairy aisle. Fage is a small, Greek company that brought this famed snack to the Western world. Fage coined this type of strained yogurt as “Greek Yogurt”, and it stuck. It’s only due to Fage’s effective marketing that the term “Greek Yogurt” is synonymous with “Strained Yogurt” in the United States.
Its popularity boomed in the United States due to its creamy texture paired with a reduced sugar count. Chobani swooped into the market with its great product and marketing savvy soon after the introduction to strained yogurt in the United States. The company was started with a small business loan and the everlasting determination of a startup. Chobani’s market placement focused on the fact that it is not a specialty item - it’s an item that is for everyone. The company quickly gained market share and had competitors following it closely. Despite the competition, Chobani has managed to stay on top since its inception in 2009. Some credit the success of the dairy industry solely to Chobani; before, dairy was quickly decreasingly in popularity, but Chobani made it popular once again. So whether you prefer Chobani, or Fage, or any of the other Greek Yogurt brands out there now, here’s to creamy deliciousness.
“How did greek yogurt become so popular in the first place?”
Khmer Angkor Cambodian Food By Victoria Sadosky
While most people travel to the Ithaca Farmer’s market for fresh and local cuisine, I head there for the little-known ethnic gourmet treasures. Walking underneath the wooden awning, it’s easy to be pulled towards any booth by the many scents that surround you, but there is one booth that stands out above all: Khmer Angkor Cambodian Food. Those who frequent the Farmer’s Market know the extensive lines that form in front of Khmer Angkor, the home of authentic Cambodian cuisine. As a Manhattan native and a lover of Asian cuisine, I was particularly drawn not only by its aroma of spices, but by the vivacity and energy with which they were serving their food, a refreshing change from the tranquility of Ithaca. Growing up in the frantic pace that defines New York City, I immediately felt at home: I was absolutely blown away by the complexity of flavors that this family produces in such a rural and rustic setting. Since that first time, I have returned to Khmer Angkor Cambodian Food several times, and a few dishes particularly pull at my foodie heartstrings. The first dish I ever ordered, the veggie cake (num bumping), is so popular that they often sell out of the dish quite early in 12
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the day. Made out of rice flour, carrots, whole monk beans, and onion, this little snack may look questionable, but the crunchy exterior and sweetness created by the chili sauce is sure to delight. Among the numerous entrees, three stand out as local favorites. The first is the Meekatang, a dish composed of chicken (or veggies and tofu), flat rice noodles, garlic and black pepper topped with the sweet chili sauce. At first glance, it reminded me of the conventional Pad Thai, with wider noodles, but the sweet chili sauce created a unique dish that went beyond the well-known Pad Thai. The other dish that I always come back for is the Amohck Chicken, a rice dish with chicken, bamboo shoots, pineapple, sweet potatoes, and a homemade spice mix. The spice-mix is a complex composition of ground lemon grass, lemon leaf, turmeric, galanga, red roasted hot pepper, red pepper, garlic, and red onions. While this eclectic mix of spices may seem overbearing, the many flavors actually compliment each other. After seeing numerous people order this dish over and
over, I finally decided to forego my beloved Amohck Chicken one time and try the Banh Chev (Khmer Pancake), Khmer Angkor’s most popular dish. I was not disappointed: this dish rules over everything else. They make each pancake to order, which is what makes it so fresh and special. The rice flour pancake is refreshingly light and fluffy, while at the same time being thin and flavorful. Inside the pancake are string-like rice noodles, coconut, bean sprouts, garlic, sweet basil, egg, ground
peanuts, and ground chicken, pork or monk bean. The pancake comes served on a bed of lettuce and cucumber, accompanied by a homemade lime sauce. The Khmer Pancake is truly an ethereal treat. If you take a trip to the Farmer’s Market, don’t miss this stand. It is more than worth the wait and you will find yourself marching to the back of the line for more.
Adventures in Chocolate
The NYC Chocolate Show and an experiment in truffles... By Rachel Allison The NYC Chocolate Show is a widely anticipated event, held annually in Manhattan. After hearing about it through the Food Science and Chocolate & Confections Technology Clubs, I found myself signed up for the field trip of my childhood dreams. The event itself was, at first, completely chaotic. The number and diversity of attendants was impressive. Groups of well-dressed middle-aged ladies daintily sampled from silver platters, while entire school groups of small children milled around in droves, having the time of their lives. I arrived on an overcast New York morning with several like-minded classmates and a clear objective - to indulge in a multitude of samples and try everything from classic to quirky creations from some of the best chocolatiers around. My favorite moment of our little expedition was the alarmed side-glances and silent, but unanimous, dismissal of a chocolate wine sample. Never before were two such wonderful products unpalatably combined. I gladly washed out the taste with a few “Caramelia Léveres” – these flattened chocolate discs were my top choice from the show. I was surprised how the distinct caramel flavor managed to blend perfectly with the creamy milk chocolate discs. From a staunch dark chocolate advocate, this is quite a statement. 13
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The offerings were uniquely edible, with chocolate, confectionary, and patisserie themed jewelry, a wide selection of cookbooks, as well as specialty cookware. Exhausted, laden down with purchases from the show, and bordering on a sugar coma, I returned home, anxious to try some flavor combinations floating around in my head. A trio of truffles was in order. A chocolate truffle is made by combining finely chopped chocolate with hot cream to produce a dense ganache. Truffles can be a bit messy to prepare, but the recipes are generally simple and allow flavors to be easily introduced by infusing the hot cream. Over the next few days, dark chocolate infused with double bergamot earl grey, milk chocolate infused with lavender buds, and white chocolate and matcha truffles materialized in my kitchen. I have made truffles on a number of occasions, and the best piece of advice I can give is plan ahead in terms of bowls, spoons and trays. It will save you a headache when your hands are covered in ganache. Most of all, use good chocolate - that will do most of the work for you. With a little inspiration (and a bit of chocolate) you too can make luxurious and unique treats at home.
Love for Louie’s Lunch
the Most Mouthwatering Food on Campus
by Victoria Sansone Cornell is famous for its numerous on-campus dining options: a salad from Terrace for the health conscious, some comforting Chinese from Trillium for the stressed out, or a cheesy quesadilla and some salty French fries from the Ivy Room for the hung-over. But nothing beats Louie’s Lunch. When you go to the Louie’s Lunch truck, you can smell the deliciousness as you wait in line. The menu is full of tasty treats, all at great prices. From breakfast sandwiches to milkshakes, Louie’s offers a great variety that is sure to satisfy any customer, even the pickiest of eaters. Open from 11 am to 3 am on weekdays*, Louie’s even has a full Vegetarian section on its menu. “I always find something that I like at Louie’s…and if I don’t feel like trying something new, I can always resort to my favorite: French fries and a coffee
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milkshake,” says Cornell’s resident picky eater, Michele Rizzo ’15. Louie’s french fries are indeed to die for: always served hot and fresh, they’re crispy and perfectly salted. The more adventurous should try the spicy Cajun fries or the Julio fries, which are smothered in oregano and hot sauce. If you want to try something else from the Munchies section of Louie’s menu, I recommend the mozzarella sticks. At a fair $3.95, Louie’s mozza sticks put the ones at Nastie’s to shame. Served with tasty marinara sauce, they’re hot, crispy, and always gooey, just what you want in a mozzarella stick. Matched with a sweet and creamy milkshake, with flavors ranging from classic vanilla and chocolate to more daring maple and malt, an item from the Munchies section can make for the perfect late night snack.
For a fully satisfying lunch or dinner, try a hot sub, all of which are only $6.99 (or $5.55 for half). Some of my personal favorites include the Philly Cheese Steak and the Chicken Caesar sub. The Philly Cheese Steak is filled with succulent layers of steak, fried onions, and peppers, all smothered with cheese. “It’s definitely my favorite…The texture of the cheese mixed with perfectly shredded beef make for a unique experience. It’s delicious,” comments Brian Green ’15 The Chicken Caesar is better suited for the more health conscious, filled with chicken, romaine lettuce, and creamy Caesar dressing (and it’s also available in wrap form). Salads and other wraps, such as the buffalo chicken wing or turkey bacon ranch, are also offered. The best hot sub from Louie’s,
however, is undeniably the chicken parm. Even visitors from Jersey, home of true Italian fine dining, agree the chicken parm at Louie’s is one of a kind. With hot and delicious tomato sauce, crispy chicken, and succulent melted mozzarella cheese, all served on a crispy, yet, fluffy bun, the chicken parm is truly the star of the menu. Ithaca is home to many restaurants that serve delectable food from around the world. Authentic Italian
food, however, is hard to come by. When you’re looking for a little taste of the “dolce vita”, come to Louie’s for the chicken parm sub (meatball parm and eggplant parm are equally delightful). Of course, Louie’s also has a full selection of tasty hamburgers and hotdogs for when you want to go American.
hearty meal, go to Louie’s; you’re sure to be satisfied! *visit www.louieslunch.com for weekend hours, full menu, and more information
So the next time you’re itching for a salty, hot, mouthwatering snack or
Foodspotting by Kathleen Donatiello
“...one of the latest trends in the food realm of social media.”
As a self-proclaimed “foodie,” I am always looking for new and fun ways to share food with my friends and find out what dishes they love. Two years ago it was through food blogs; last year it was through Facebook albums, with people “muploading” snapshots of their most recent meal; now, it’s Foodspotting. Foodspotting is one of the latest trends in the food realm of social media. The app allows users to connect to other social media sites, such as Instagram, expanding the network of “spotters” even wider. Users can easily spot foods by snapping pictures and tagging it to the restaurant it’s from. Spotters then
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name their dishes so that others can identify it and may order it in the future. In addition, users can “like” dishes or places that they have been to or even add certain dishes to a list of what they would like to try! The app uses your current location—either through GPS or by a city name or zip code online—and displays the most recent dish spots in that area. In addition to searching for foods, spotters in a new area may look at the “guides” menu, which offers reviews and information on popular dishes from the area. While back home in Philadelphia, I checked out the guides and found not only my favorite cheesesteak dive, Jim’s on South Street, and the famous rivals
of Philadelphia: Pat’s King of Steaks and Geno’s Steaks, but also a few new places to try. Up at Cornell, I wasn’t exactly sure what I would find (since Ithaca doesn’t have one signature dish like Philadelphia). Foodspotting guides offered popular wine trails and farmers’ markets in the Ithaca and Finger Lakes region, with some shopping malls thrown in to appeal to every spotter’s interests. So regardless of where you are or what you’re looking for—even if you’re not sure what you’re looking for—the Foodspotting app offers something for everyone.
Cornell Gourmet Club