spice (n)
/sp朝s/ an aromatic or pungent vegetable substance used to flavor food
letter from the editors / welcome!
staff & contributing writers
health + science 4 6
benefits of spices the five basic tastes
Dear Readers, Welcome to Edible’s spring issue: Spices! Spices are a crucial, and probably underrated, part of the food that we enjoy everyday. They are beautiful, tasty, and are what makes a recipe unique. And more than just adding flavor to our food, spices have since the beginning of civilization been the basis of trade, exploration, and even war. In this issue, explore all different aspects of spices, from their health benefits to the history of tea. You’ll learn where you can buy your own spices, and how to incorporate them into some delicious recipes. We are also proud to announce our Junior Writers for next year: Anushka Gupta, Jenny Heon, Catherine Englemann, and Sophie Dizengoff. We’re always interested in new writers as well, so if you like to cook or eat, as we’re sure many of you do, contact one of us! Enjoy this issue, and get excited for three awesome issues next year!
culture
Your editors, Rachel Buissereth, Ben Kremnitzer, Noah Margulis, and Molly Wharton
10 spiced chocolate
editors-in-chief: Rachel Buissereth Ben Kremnitzer Noah Margulis Molly Wharton
desserts + tasty treats 12 ginger doughnuts, chicken curry with cashews 13 spicy vegetarian chili, spiced chocolate chunk walnut cookies 14 sticky cinnamon buns
layout: Nailah Hines
restaurant reviews
faculty advisors: Adam Casdin Angelina Goater
16 spice market
contributing writers
all photos are from flickr.com under the creative commons liscense. all recipes are from epicurious.com
finding and buying spices tea: a drink of spices
recipes
staff
Charlotte Chazen (‘15) Sophie Ditzengoff (‘14) Mia Farinelli (‘13) Anushka Gupta (‘14) Sara Hirade (‘15) Matthew Russo (‘13)
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c.h.e.w. 18 vegetarian chili
edible
table of contents
he a lt h + s cience
he a lt h + s cience
health benefits of spices how to use spices to your advantage Mia Farinelli (‘13)
No kitchen is complete without some assortment of spices to add a bit of flavor to any dish. From sweet to hot to savory, there are thousands of different flavors that spices can add to make something taste just right. But you may be surprised to hear that there are other benefits to adding a pinch of cinnamon or a dash of nutmeg to your meal--health benefits that are good for short and long term health as well as higher brain functioning. Despite its infamous ability to start a sneezing attack, black pepper is incredibly helpful in improving diges-
tion and intestinal health. When consumed, pepper stimulates the taste buds and thus sends a message to the stomach to increase hydrochloric acid secretion, a vital component to proper digestion. Without a sufficient amount, food can sit in the stomach and cause indigestion or heartburn, or become nourishment for bacteria in the intestines. Because of this property, black pepper ultimately reduces the formation of intestinal gas and can prevent diarrhea or constipation. It is also a powerful antioxidant and displays antibacterial effects, promoting intestinal health. And for those
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of you who wish to trim down, you may be interested to find that the outer layer of the peppercorn stimulates the breakdown of fat cells, which gives the body extra energy to burn. Black pepper contains many vitamins such as: vitamin A (good for the eyes), C (an antioxidant) and carotenes, antioxidants, that help to fight against cancers and other diseases. While pepper is good for the stomach, cinnamon is good for the heart. Recent studies have shown that cinnamon has anti-inflammatory properties, reducing the chance of abnormal inflammation in artery walls and thus
the chance of heart attacks, strokes, and heart disease. It has also been proven to lower LDL cholesterol (the bad kind) and to regulate blood sugar levels. Doctors are considering cinnamon as a possible ally in fighting Type 2 diabetes after a recent study showed significant decreases in blood sugar levels, LDL cholesterol, and triglycerides, even twenty days after the study was completed. Cinnamon is also an excellent source of manganese, dietary fiber, iron, and calcium, which can reduce bile, and therefore damage to colonic cells, and relieve constipation and irritable bowel syndrome. Possibly the most relevant factoid to students, a whiff of cinnamon boosts brain activity and cognitive processing. Scientists found in a particular study that participants who smelled cinnamon had higher scores on tasks related to attentiveness, virtual recognition memory, working memory, and visual-motor speed than those who smelled other odors or no odor at all. Ginger root, common in Asian cuisine, can also be made into a spice packed with health benefits galore. It is most known for relieving gastrointestinal symptoms by removing intestinal gas and relaxing the intestinal tract. It is incredibly useful for preventing motion sickness symptoms, including dizziness, nausea, vomiting, and cold sweating. In some cases, consuming a pinch of ginger may be more effective than prescription drugs! Ginger also contains
very potent compounds called gingerols, substances effective in reducing inflammation. They have been proven to significantly minimize muscle pain and swelling in patients with osteoarthritis or rheumatoid arthritis and improve mobility. Other components of ginger can help fight against various cancer cells and improve the immune system. The spice is good for detoxifying your body when you contract colds and flus by promoting healthy sweating and settling the stomach. Nutmeg is also good for intestinal problems such as indigestion and stomachaches and can encourage an appetite. It can also help with bad breath; research shows that nutmeg has anti-bacterial properties useful in fighting oral bacteria. Used in small doses, nutmeg can also be rubbed into the gum to treat toothaches or sore gums. Its anti-inflammatory effects, useful for arthritis and muscular/joint pain, can be used to combat zits. All you have to do is simply make a paste with a few
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pinches of nutmeg, add some whole milk, and rub it on the problem spot. The smell of nutmeg can stimulate the brain, thus removing mental exhaustion and stress and even improving the quality of your dreams at night. A whiff can also enhance concentration, making you more productive while working or studying. The aroma relaxes your body, stimulating the cardiovascular system and increasing blood circulation. From short term effects like pimple removal and nausea relief to long term health benefits like cancer and heart disease prevention, a pinch of your favorite spice can go a long way to improving your lifestyle and your overall health. It’s as simple as adding a dash to your cereal in the morning or spicing up at dinnertime. Now you know that you are doing more for your body than just pleasing your taste buds when you pull the pepper shaker out. Just remember to take all spices in small doses; anything larger than half a teaspoon at a time can give you nausea. Enjoy!
c u lture
he a lt h + s cience
the five basic tastes
analyzing how our taste buds work
finding + buying spices a guide to spice shopping
Jaime Gropper (‘15)
Since few things are as central to the human experience as eating, the sense of taste has been a matter of universal human interest throughout history. One of the first known attempts to better understand and define “taste” was undertaken by Aristotle, who developed in 350 BCE a list of basic tastes that included sweet and bitter. Despite the diversity of flavors and cuisines that have emerged over the centuries since, taste can be reduced to five basic categories: sweet, bitter, salty, sour, and most recently added, umami (savory). Without taste, all food would seem more or less the same and very bland. Eating without the ability to taste would be nothing more than a necessity and an experience unable to generate feelings of pleasure or disgust that we have when we eat certain foods. There would be no such thing as having a “sweet
tooth,” or cravings for salty food. It would be impossible to distinguish cuisines from around the world by their flavors. It is actually a misconception to use the words “flavor” and “taste” interchangeably because they refer to different concepts. Flavor is a combined perception from all five of our senses, especially our sense of smell. While there are only five tastes, there are an infinite amount of flavors. Taste is only a physical sensory function that is generated almost entirely in the mouth. Another common misconception is the idea that different parts of the tongue are specifically responsible for certain tastes, a myth called the “tongue-map,” that has been proven to be nothing more than a myth. Taste buds, the organs responsible for taste sensations, are found all over the tongue on various types of papillae. They are 6
comprised of groups of about 50150 taste receptor cells arranged in clumps in such a way that their tips form a taste pore through which microvilli extend. The arrangement of the taste receptor cells also gives the taste buds a “bud-like” appearance. The microvilli have taste receptors on them and ultimately, after a chemical has bonded to a receptor, signals are sent to the brain that result in the experience of taste. The taste of saltiness is produced by the presence of sodium ions. Sweetness is produced by the presence of sugars and is detected by a variety of G protein coupled receptors. Bitterness is also detected through G protein coupled receptors and taste thresholds of bitter substances are rated relative to quinine, a bitter substance. Umami is produced by the presence of glutamate and is detected by G protein coupled glutamate receptors. Lastly, sourness detects acidity. While we use taste as a source of pleasure, it can also have important roles such the taste of bitter being present in some toxic substances in order to prevent human consumption. Taste is an important aspect of life that transforms the necessity of eating into an enjoyable experience. We should all be careful to not take our ability to taste as well as our other senses for granted.
Welcome to the world of spices! Finding and buying the freshest, highest quality spices in New York City can be overwhelming. But, this mission is imminently achievable. Before you embark on your journey, some background is needed. Spices, originally used as preservatives, are critical to the creation of a savory dish. Spices enhance flavor by adding fragrance and aroma to all varieties of food. In addition, many spices are known to have medicinal and healing attributes. The key to finding quality is to seek out organic spices. Although more costly than nonorganic spices, organic spices retain their medicinal power as opposed to non-organic spices which are tainted with pesticides. Further, a quality spice is fresh. A discerning buyer judges the odor, moisture, and richness of color of the spice. A sensory inspection of spices marketed in transparent
packaging will yield conclusions about whether the spice retains its pungent odor. Moreover, the spices should be moist. Judging by density reveals whether the spice is dry. Finally, spices should be radiant and vibrant in color as pigmentation fades over time. So, now that the discerning buyer knows how to shop for quality spices, where are such spices sold in New York City? Numerous shops in New York City sell quality spices. Here is a sampling. Kalustyan’s, located downtown, devotes a portion of the store to spices. The shop sells a variety of rare spices. Although they source products from the Middle East, China, and India, they also sell spices from countries as diverse as Mexico, Morocco, Turkey, and Ethiopia. Most spices are encased in clear plastic pouches thereby allowing for easy inspection of quality characteristics. Kalustyan’s prices are moderate. If you venture to Kalustyan, do not miss their
Charlotte Chazen (‘15) famous “Dukkah” spice recipe, which is an Egyptian appetizer mix of spices, nuts, and seeds. Eataly, celebrity chef Mario Batali’s downtown Italian marketplace, offers a luxurious customer spice shopping experience for a price. This high-end grocer’s products are distributed through Elika, an Italian-based company. The spices are sold in intricately designed boxes with cutout windows allowing the customer to view the color, feel the moisture, and smell the spice. For the discerning customer who does not want to venture outside, La Boîte à Epice has a great online selection. Now that you have the tools to find and buy terrific high quality spices, make sure to utilize them shortly after purchase. Spices lose their zeal and zest over time and have a relatively short shelf life. Enjoy!
places to buy spices in nyc: The Food & Vegetable Market in Chelsea Market Dual Specialty Store in East Village Kalustyan’s, Lexington Ave between 28th and 29th Street Ninth Avenue International foods, Ninth Ave and 40th Street Little India, 28th Street 7
c u lture
tea: a drink of spices
a look into the popular beverage Sara Hirade (‘15)
history of tea
may be re-rolled. Black tea; howDespite the many myths and legends ever, requires the Black tea leaves to detailing its history, the exact origins be fermented. This way the tea can of tea are unknown. Native to Cen- achieve its flavor and dark color. The production of making tral and East Asia, tea was first used oolong tea is nearly identical to that as a beverage in 10th century China. During the Tang Dynasty in China, of black tea, only the fermentation tea spread to Japan and Korea. Tea step is shorter, resulting in a weaker first reached Europe through the taste than black tea. Dutch East India Company in 1610. By the 17th century, tea had already the health benefits of begun to spread in the West. Tea came also to Europe through Russia drinking tea via the Silk Road. Today, most of the Tea contains vitamins, minerals, anworld’s tea is imported from India; tioxidants, and other healthy subhowever, China, Japan, Sri Lanka, stances including Epigallocatechin Taiwan, East Africa, and Russia also gallate (EGCG). An antioxidant, EGCC has been shown to help preexport it.
how the tea we drink is made
All tea comes from the same plant, called the Camellia Sinesis. Because all tea comes from the same place, the different tastes and coors come from the production of the tea leaves commonly seen in stores. To make any kind of tea, the leaves (or buds, if white tea is desired) are picked from the plant. Then, the leaves and buds are then dried. If using buds for white tea, no further steps are required. In making green and black teas, the leaves are next rolled. In making green tea, the now rolled leaves are dried and 8
vent colds and eliminate bacteria that cause both tooth decay and gingivitis. Another antioxidant, Flavanoid, can help slow aging in the body, reduce cholesterol level improving the circulatory system, and assisting in the prevention of heart attacks and strokes. Tea also contains vitamins A, C, and E and fluoride. Fluoride strengthens teeth and protects the mouth from cavities and tooth decay.
tea + cancer prevention
Scientists have investigated the correlation between consumption
c u lture of tea and cancer prevention. One study has shown that white tea can best protect the body from cancer, because it is never fermented. The many antioxidants in tea have led some to believe that green tea can prevent certain types of cancer. The American Institute for Cancer Research indicated that the antioxidant EGCG could help as well. On the other hand, one of two FDA studies showed that drinking green tea does not prevent some types of cancer. Another FDA study, which has been regarded as weaker, showed that green tea might be beneficial.
experimenting with tea!
try these different recipes selected by the edible staff try:
if you like...
spicy
Authentic Chai with black tea and cardamom, peppercorns, and cinnamon
exotic
1 cup black tea, 1 tablespoon dried orange
fruity
1 cup green tea, 1 tablespoon dried lemon peel, 1 tablespoon dried ginger
sweet
1 cup rooibos tea, 1 tablespoon dried lavender
minty
Equal parts lemon balm, mint, and lemongrass
peel, 1 tablespoon cinnamon bark
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re cip es
d ess er t s + t ast y t re ats
spiced chocolate
adding spices to a classic treat Anushka Gupta (‘14)
Chocolate can be flavored using three main methods, including alcohol-based extracts, liqueurs, and flavored oils. The flavors most commonly seen paired with chocolate like vanilla, almond, hazelnut, coconut, are created by using alcohol-based extracts. With flavoring chocolate comes a few steps to flavor the chocolate correctly. For example, in alcohol and liqueur chocolates, the extracts must be added to a mixture of chocolate rather than just melted chocolate. If added to melted chocolate, the alcohol will cause the chocolate to seize and curdle into a big lump of chocolate. Adding different extracts to chocolate takes away from the quality of chocolate, in addition to adding to it. Once chocolate has been melted, the number of different directions you can take the chocolate is decreased. Once melted, the possibility of flavoring the chocolate with alcohol extracts is completely reversed. The chocolate will seize under the alcohol. Let alone alcohol extracts, but if any moisture can get into the melted chocolate, it will turn into a clump of chocolate commonly referred to as “seizing up.” Once chocolate has been melted; however, adding milk or cream can definitely add to the character of the chocolate. For this reason, milk chocolate is incredibly popular. Milk is simply added to the melted chocolate and
adds to the character of the chocolate. Once chocolate has been melted, the only way to flavor it is with oil extracts. It can be mixed directly into the molten chocolate without its seizing. Oil based chocolates are very easy to make at homeas the oils are inexpensive in most grocery stores. Oil based flavors include cinnamon, strawberry, cherry, and mint. When baking at home, these oil extracts can be mixed into batters but sparingly. Oil-based flavors are incredibly overwhelming. When flavoring chocolate, make sure to taste the chocolate often to avoid the taste to be overpowering and distasteful. Companies including “Fante’s: Since 1906” show brand names such as “LorAnn’s” for buying chocolate oils, extracts, flavors, and essences. The flavors from Fante’s range from simple almond extracts, to fennel and lavender oils! Some oils such as lime oil are healthier than others. Lime oil are kosher, gluten free, sugar free, and is made of natural lime oil. Others, such as Marshmallow flavoring contain artificial flavorings. By using extracts and oils, “spiced chocolate” flavors of chocolate can be recreated. Spices chocolate chocolates are chocolates infused with herbs, spices, peppers, etc. Extracts are sold in huge vari10
eties, including peppers and herbs! Additionally, spiced chocolates infuse the actual flavors of herbs, spices, and even coffee into the chocolate. Brands including “spice rack chocolates” sell these spiced chocolates in a variety of different flavors. Chocolate is a rich and hearty ingredient that can be taken in several different directions, including adding extract, oil, or simply spicing it!
savor your flavor!
check out page 13 for the spiced chocolate chunk walnut cookies recipe, an edible favorite! 11
re cip es
re cip es ginger doughnuts
ingredients: 4 cups all-purpose flour plus additional for dusting 4 teaspoons baking powder 2 teaspoons baking soda 1 1/2 teaspoons salt 1 1/2 teaspoons ground ginger 1 3/4 cups sugar 2 oz crystalized ginger, coarsely chopped (1/3 cup) 3/4 cup well-shaken buttermilk 1/2 stick (1/4 cup) unsalted butter, melted and cooled slightly 2 large eggs
directions: Whisk together flour, baking powder, baking soda, salt, and 3/4 teaspoon ground ginger in a large bowl. Whisk together 1 cup sugar and remaining 3/4 teaspoon ground ginger in a shallow bowl. Pulse remaining 3/4 cup sugar with crystallized ginger in a food processor until ginger is finely chopped. Transfer to a bowl and whisk in buttermilk, butter, and eggs until smooth. Add buttermilk mixture to flour mixture and stir until a dough forms (dough will be sticky). Turn out dough onto a well-floured surface and knead gently just until it comes together, 10 to 12 times, then form into a ball. Lightly dust work surface and dough with flour, then roll out dough into a 13-inch round (about 1/3 inch thick) with a floured rolling pin. Cut out rounds with floured cutter and transfer to a lightly floured baking sheet. Gather scraps and reroll, then cut out additional rounds. (Reroll only once.) Heat oil in a wide 5-quart heavy pot until thermometer registers 375째F. Working in batches of 7 or 8, carefully add rounds, 1 at a time, to oil and fry, turning over once, until golden brown, 1 1/2 to 2 minutes total per batch. (Return oil to 375째F between batches.) Transfer to paper towels to drain. Cool slightly, then dredge in ginger sugar.
chicken curry with cashews ingredients: 1/2 stick (1/4 cup) unsalted butter 2 medium onions, finely chopped (2 cups) 2 large garlic cloves, finely chopped 1 tablespoon finely chopped peeled fresh ginger 3 tablespoons curry powder 2 teaspoons salt 1 teaspoon ground cumin 1/2 teaspoon cayenne 1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces 1 (14.5-ounce) can diced tomatoes 1/4 cup chopped fresh cilantro 3/4 cup cashews (1/4 pound) 3/4 cup plain whole-milk yogurt
directions: Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.
Just before serving: Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
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spicy vegitarian chili ingredients: 2 tablespoons vegetable oil 1 onion, chopped 2 carrots, sliced into thin coins 1 green bell pepper, coarsely chopped 2 each small zucchini and small yellow squash, cut into 1/2-inch dice 1 can (28 ounces) crushed tomatoes 2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed 1 can (15 1/4 ounces) corn, with liquid 6 ounces tomato paste 1 can (4 ounces) chopped green chiles, with liquid 6 tablespoons chili powder 1 tablespoon ground cumin 2 tablespoons sugar 1 to 2 teaspoons salt, to taste 1/2 teaspoon pepper Sour cream (for garnish), optional Grated Cheddar cheese (for garnish), optional
spiced chocolate chunk walnut cookies ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1/2 cup (packed) golden brown sugar 1/3 cup sugar 1 large egg 1 teaspoon vanilla extract 1 2/3 cups all purpose flour 1 teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 14 ounces semisweet chocolate, coarsely chopped 1 cup coarsely chopped toasted walnuts directions: Beat first 3 ingredients in large bowl until light and fluffy. Add egg and vanilla and beat until blended. Sift flour, salt, ginger, cinnamon and baking soda into butter mixture. Beat until blended. Stir in chocolate and walnuts. Refrigerate dough until firm, about 1 hour. Preheat oven to 350째F. Line 2 heavy large baking sheets with parchment paper. Form dough into balls, using generous tablespoon for each. Roll each ball in powdered sugar. Place on prepared baking sheets, spacing 2 inches apart. Bake cookies until golden brown, about 18 minutes. Transfer baking sheets to racks. Cool 5 minutes. Transfer cookies to racks and cool completely. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)
directions: Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and bell pepper and cook about 8 minutes. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more. Add remaining ingredients, except the garnishes; combine well. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and grated Cheddar, if desired.
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re cip es
re cip es sticky cinnamon buns
ingredients:
sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2-3 minutes. Set filling aside. Punch down dough; transfer to a floured work surface. Lightly dust top with flour.Roll out the dough on a lightly floured surface into a 12x16” rectangle about 1/4” thick. Arrange the dough on the work surface so one long side faces you. Spread the cinnamon-sugar mixture over dough, leaving a 1” plain border on the side farthest from you. Sprinkle 3/4 cup chopped pecans over the cinnamon-sugar mixture. Beginning with the long edge closest to you, roll dough into a log, tightening as you roll, and patting in ends if they begin to taper. Pinch together the seam where the long side meets the roll to seal. Arrange the log seam side down on the work surface. Using a large knife, cut the log crosswise into 9 equal pieces. Lightly flour the knife between slices if the dough is too sticky. Turn the buns cut side up and gently pat the top to flatten slightly. If needed, reshape to form round edges by cupping lightly floured hands around each bun and gently pushing and turning them in a circular motion. Place the buns in prepared pan; space them evenly apart (buns should not touch each other). DO AHEAD: Can be made 1 day ahead. Cover and chill buns and remaining glaze separately. Store remaining pecans airtight at room temperature. Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2-2 hours if dough has been chilled overnight. Arrange a rack in middle of oven; preheat to 350°F. Whisk egg with 1/2 teaspoon water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°F, about 50 minutes. Let cool for 5 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on a wire rack. Lightly sprinkle sea salt over. Serve buns warm or at room temperature.
for topping 1 3/4 cups chopped pecans (about 8 ounces) 1/2 cup (1 stick) unsalted butter 3/4 cup (packed) dark brown sugar 3/4 cup heavy cream 1/3 cup honey 1/4 teaspoon kosher salt 1/4 teaspoon finely grated orange zest (optional) for buns 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup (packed) dark brown sugar 3/4 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/8 teaspoon kosher salt Master Sweet Dough, chilled for 2 hours All-purpose flour (for dusting) 1 large egg Coarse sea salt (such as Maldon) directions:
for topping Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10-12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns. Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3-4 minutes. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool. for buns Using an electric mixer on medium speed, beat butter,
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re st au rant re v ie ws
rest aurant re v ie w s
spice market
meatpacking district, nyc Matthew Russo (‘13)
If your looking for dinner with spice then I guess you’d have to be somewhat stupid not to start your search at the Spice Market. After all, the title is kind of self explanatory. However, what’s a little harder to explain is why every time I go back to the restaurant there’s a fresh aspect to the food, the environment, and most importantly the spice. Maybe it’s because Spice Market is in tune with the groovy vibes of the Meatpacking District. Or maybe the restaurant just keeps getting better. When I walk into Spice Market the dim orange and brown glow hits me like a wooden tangerine. Seriously, the faint copper lights and the
dark wood give the restaurant a hip environment that goes well with the modern south east asian soundtrack that plays in the background. If you have to wait a bit for a table it’s not a problem, because the bar area is spacious enough that many people simply come for drinks. I personally love their house sodas, particularly the chili passion cherry. It’s sweet, fruity, and has enough spice in it to make you notice, but not enough to leave you feeling like you just took a shot of tabasco. When you do get seated at one of their very trendy tables the fun finally begins. The menu, which changes with each season, is broken up into six sections- three for the starters and
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three for the entrees. This results in a cornucopia of choices which can be a little daunting the first time you go, but becomes easier to navigate once you’ve eaten there a couple times. My “safety” appetizers would have to be the spiced chicken samosas with cilantro yogurt, the chicken skewers with lime dipping sauce, and charred chili rubbed beef skewers with thai basil dipping sauce. These will satisfy anyone who likes chicken or beef- sorry vegetarians- but can become a little redundant after a while. Every item on the menu is distinct from the others, and from similar recipes at other restaurants, because of the variety of spices that Spice Market uses in each dish. For this reason, I always find it better to get away from the traditional Asian culinary staples, such as the samosas and skewers, even though they are fantastic. The last time I went I tried the vietnamese seafood soup with glass noodles, ginger, scallion, chili, and mint and found it to be one of the best soups I’ve ever had. Luckily, the entrees are even better. The safe bets are the pork vindaloo (which is actually my favorite dish of all), the cod with malaysian chili sauce and thai basil, the ginger fried rice (which is a side, but it’s a must have with every dinner), and the vietnamese
chicken curry. Some of the other entrees are interchanged on a seasonal basis, but I must say that the spicy shanghai soup noodles with chilled silken tofu, garlic, and herbs honestly shocked me. For such a simple recipe it was surprisingly original because the soup was hot, the tofu was really cold (in a good way), and the herbs and garlic came together to make it taste like Paula Dean personally melted butter in your mouth, then chilled it, before slowly melting it again in an angelic fashion. My only recommendation is that you taste it quickly before the tofu warms up. Normally I’d have nothing left to say, however their desserts deserve more than just two cents. Unfortunately though, the desserts are very mercurial, so I don’t remember the names of most of my favorite ones. However, the Ovaltine Kulfi- which is always on the menu- is so delicious that a priest would break lent just to have a bite of it. My advice is that you should always have desert when eating at Spice Market, because anything you choose will probably surpass your best expectations. All in all Spice Market is one of my favorite restaurants. Everything, including many of the drinks, have an element of spice to them which can make even boring recipes exciting and tastier than ever. So bring your family and friends, and make sure to share all of the dishes; and if you’re a little sensitive to spice, then a box of tissues might be helpful too.
in case you want to visit...
Spice Market New York Price range: $$$ 403 West 13th Street Nearby subways: A, C, E at 14th Street New York, NY 10014 Official website: jean-georges.com (212) 675-2322 Reservations: Reccomended 17
want to write for edible?
che w : co ok ing he a lt hy, e at i ng wel l
vegetarian chili
exploring origins and alternatives Sophie Ditzengoff (‘14)
The delicious dish we call chili has existed for hundreds of years. Today, chili has become so popular that it has inspired contests, cook-offs, and fan clubs across the nation.
the beginning
The history of chili is not concrete. There is quite a debate over the history and founding of chili, as there is a degree of doubt over when, where, and who discovered it. However, we know that the chili pepper has been cultivated in the Americas for thousands of years. According to the International Chili Society (ICS), the Aztecs ate chili centuries ago and are therefore credited with its discovery. Regardless, chili has been around for ages and has become a classic American dish.
modern day
In 1977 “Chili con Carne,” or chili with meat, became the official dish of Texas and has since grown to become an American fascination. Chili cook-offs are held every year in county fairs across the nation. Both the International Chili Society (ICS) and the Chili Appreciation Society International (CASI) hold annual cook-offs for charity where contestants submit their chili for judging. Today there is even such
a thing as the “World Champion Chili.”
vegetarian chili and more
In the 1960’s and 1970’s, the growth of vegetarianism led to the creation of chili without meat. Nowadays, chili can be considered almost any stew containing beans, tomatoes, and the chili spice. There is white chili with white beans, green chili containing pork, black bean chili, and many others. Clearly, when we Americans like a food we put it on everything. One can even find chilidogs, chili fries, and premade chili in a can. 18
healthy eating
Chili started as a Spanish dish but has now become a traditional American food, especially in the South. The right chili can definitely be a good C.H.E.W. (cooking healthy eating well) choice. In this article, I found two delicious and healthy vegetarian recipes for you to look at and maybe try at home. One recipe is taken from the whole foods market, a supermarket specializing in healthy and organic products. This recipe is a cook-off winning veggie chili with chocolate. The other recipe is a great easy-tomake recipe from Rachael Ray on the food network.
look for us fall 2012! 19
edible May 2012