Piccante

PICCANTE

In Naturali Interview of a woman who has been eating organic food for 13 years

Sizzle & Spice

An interview with the owner of one of Austin’s most popular Indian restaurants - Tarka.

Popculture Recipes Recipes from your favorite books and movies.

What Cookie Are You? A personality quiz.

Get Fresh Learn about the benefits of farmer’s matkets.

Aida’s Tamales The life of a tamaleSpring maker.2011 Piccante

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Piccante Spring 2011

Dear Fellow Foodies, We, from Piccante Magazine, have only one mission: to inspire people to think about what they eat, try out new foods and explore new food eateries. Many people are unaware of the different kinds of delicious food and eateries in the world ­— Ever heard of a toilet restaurant? — or even around the corner, and our magazine talks about some of those said places. We, the authors, designers, and editors, are all equally interested in cooking and experimenting with new culinary arts, and we want to share it with you, our wonderful readers. We hope you enjoy reading our stories and, hopefully, learn more about the yummy world of food.

The Cool Chicas at Piccante

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Chaar

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D. Chaaru is a short (but taller than Vandana), loud 15-year-old who loves to play lacrosse, dance and design. In her free time, she hangs out with her friends, draws, dances and eats chocolate. She is often found making people laugh and G saying “HI!� in a really high-pitched na a d an Vandana is a short, nutty 14-year-old girl voice. Her favorite ice cream flavor is butter pecan. who loves her friends and family. In her

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free time, she listens to music, dances, draws, and plays the piano and flute. She is often found attempting to cook pasta or screaming at people to stop poking her.

Her favorite ice cream flavor is cookies and cream.

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i fan

M.

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M.

Shweta is a food-loving 15-year-old who loves to listen to music and watch Bollywood movies. In her free time, she loves to draw and paint. She is often found hanging out with her friends. Her favorite ice cream flavor is coffee.

Estefani is a 15-year-old girl that enjoys life and being accompanied by her family and friends. On her free time she likes to go to the park and the store. She loves foreign languages and dislikes apple sauce.

Her favorite ice cream flavor is chocolate.

Piccante Spring 2011

Shwe

Chaaru D. Vandana G. Shweta M. Estefani M.

BIOS

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Today’s Letter from the Editors Biographies

Opinion Pieces

Get Fresh

Farmer ’s Markets Around Town

p. 7

Can’t Buy Me Chocolate!

Meat Me Halfway

p.9 p. 10 p. 11 p. 13

Don’t be a Chicken to Try Out these Recipes!

p. 15

Endangered Food! OH NO!

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p. 2 p. 3

Piccante Spring 2011

Specials The Many Faces Of Chocolate!

p. 18

Medicine for the Heart

p. 19

Feature Stories Bon Voyage to Bon Appetit In Naturali Sizzle & Spice Aida’s Tamales

Extras Popculture Recipes What type of Cookie are you?

Weirdness in the world From Ciao to Konnichiwa

p. 21 p. 25 p. 27 p. 31 p. 33 p. 37 p. 39 p. 41 Piccante Spring 2011

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Picture from Flickr Commons

Opinion PIeces

Fresh corn at a farmers market.

Get Fresh (At Farmers Markets)

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unning low. Again. You want to experience the benefits of organic produce, but supermarkets tend to overprice them, which leaves your wallet and your vegetable crisper running on low. Tomorrow, when you shop for those scrumptious fresh veggies to put in your pasta primavera, instead of spending excessively on organic vegetables at the nearby

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Chaaru D. retail grocery store, try your local farmers’ market. Many people often pass up their local farmers’ market because they believe it is more expensive than supermarkets or more inconvenient, but these markets usually have a lower price for organic produce, support the local economy, and are better for the environment, which is why consumers should go to farmers’ markets to buy tasty or-

ganic produce before going to retail grocery stores.

A popular misconception is that farmers’ markets are overpriced compared to grocery stores. This comparison, however does not usually take into account that farmers’ markets sell organic produce. So, for organic produce, farmers’ markets are usually cheaper than retail

grocery stores. Stacey Jones, an economics professor at Seattle University, reporting to the Seattle Times’ Karen Gaudette performed an experiment comparing the prices of organic produce at a local farmers’ market and several grocery stores and found that pound for pound, the farmers’ market was slightly less expensive, on average, for 15 items, including Fuji apples, red potatoes,

ing at farmer’s markets in Ontario created over a billion dollars in “spin-off activity”, meaning that farmer’s markets are a sound investment in the local economy because for every one dollar that anyone spent on the market, twice that amount was transferred. Conversely, spending at supermarkets “greatly reduces the local multiplier” and does not result in as much money in

Farmers’ markets are much cleaner for the environment than retail grocery stores. Local food is far superior, not only because it pumps money back into the local economy, but because it has a low environmental impact. The United States Department of Agriculture, (USDA), a federal institution, reports that local food helps reduce “food miles, thus

“

Pound for pound, the farmers market was slightly less expensive, on average, for 15 items”

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baby carrots, spinach, and salad mix.

Though organic goods are almost always priced higher than non-organic goods no matter where they’re for sale, they are more competitively priced at farmers’ markets, making farmers’ markets a better place to buy organic produce. This is typically due to the absence of a middle man in grocery stores, “which can offer significant savings due to the enormous mark-ups of supermarkets”, according to the Friends of the Earth, an organization located in the UK. Cutting out the middle man is beneficial for both consumers and farmers because consumers are able to get a better price on goods and farmers get a higher return. Getting food straight from the farmer not only increases compensation for the farmer, but creates a better, more personal shopping experience for the consumer.

Farmers’ markets benefit their local economies more than grocery stores. According to Friends of the Earth, 500 million dollars of spend-

the local economy as most “revenue leaves the local area immediately.” It is being given to national, or even international, distributors, packing houses, and warehouses instead of working to build the local economy.

In contrast, these familiar farmers/ merchants store, pack, and transport their own produce to farmer’s markets or employ local companies, keeping consumer money in the community. It is important to every member of society that money stays in the local economy because this allows for economic growth and a better standard of living. Unlike farmers’ markets, grocery stores and supermarkets are unable to keep revenue local. Local economies are fortified because “farmers’ markets strengthen links between local businesses.” Consumers may not see a direct benefit from this, but creating a stronger bond between local businesses allows for a more amicable economy and a stronger economy, which translates into better prices and more money for consumers to spend.

[reducing] vehicle pollution, noise, and fossil fuel use.” This results in less fossil fuel burning and a smaller carbon footprint, as opposed to supermarkets that often ship their produce in from halfway around the world. One unconventional and fun aspect of farmers’ markets is their open packaging, generally having produce in small, open crates tables with customers keeping their fantastic finds in a reused plastic bag or greener fabric bags. In fact, according to Friends of the Earth, less

Unlike farmers “markets, grocery stores and supermarkets are unable to keep revenue local.

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Sustainable food Center farmer’s Market 9triangle)

46th and Lamar The Triangle Wednesday 4pm - 8pm

Westlake Farmer’s Market

Intersection of S. Loop 1 (Mopac) and S. Capital of Texas Highway (Loop 360) Saturday 9am-1pm

Sunflower Farmer’s Market

Wheatsville Food Co-op

Westlake Farmer’s Market

Sustainable Food Center Farmer’s Market (Downtown)

Sustainable Food Center Farmer’s Market (Sunset valley)

Sunflower Farmer’s Market

Sustainable Food Center Farmer’s Market (Downtown) 4600 Guadalupe St Saturday 9am-1pm

Picture courtesy of GoogleMaps

Sustainable Food Center Farmer’s Market (Triangle)

Sustainable Food Center Farmer’s Market (SunseT VAllEY) 3200 Jones Rd/ Toney Burger Center Saturday 9-1

Wheatsville Food Co-op 3101 Guadalupe Daily 7:30am-11pm

6920 Manchaca Rd Daily 7am-10pm

Farmer’s Markets Around Town

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1 head of cabbage, shredded Salt to taste 1 bunch cilantro, chopped 3 green onions or a quarter-cup red onion, minced Shredded carrots or other favorite raw vegetable for color 1/4-1/2 cup sunflower seeds, pan-toasted Dressing: 1 lime, juiced 1/4 cup or more orange juice 1/2 tsp honey 1-2 tsp dijon mustard 1/4 cup olive oil lots of black pepper Sprinkle salt on the cabbage and bruise it lightly - rub handfuls of the leaves together between your palms to tenderize it a little. This makes a big difference in digestibility and it’s the kind of thing grandmas know aobut good food that we’ve forgotten.

Toast the sunflower seed in an iron pan just until lightly browned and fragrant. Add the vegetables, seeds, and dressing to the cabbage and adjust seasonings and salt to taste.

The combination of the zippy sharp dressing and the toasted sunflower seeds is addictive.

Recipe from Johnson’s Backtard Garden adapted from Laurel’s Kitchen

In short, farmers’ markets are a better place to shop for tasty organic produce because they have cheaper organic produce than grocery stores, keep revenue in the local economy, and are better for the environment than grocery stores. So the next time you shop for veggies to create any

delicious dish, think about going to your local farmers’ market instead of the local supermarket. Pasta primavera anyone?

Not Your Parents’ Coleslaw

packaging is better for the environment because factories are not being used to create excessive amounts of plastic and other harmful substances, such as toxic intermediates and polluting effluents. Another benefit of farmers’ markets for the environment is that they encourage cleaner “production practice[s], such as organic [produce],” says FARMA, the British equivalent to the USDA. This means that there are fewer chemicals intoxicating the food we eat and soil they are grown from. This is healthier for your body and the land the produce is grown on, leaving the produce purer and better tasting.

Endangered FOOD? OH NO! By: Vandana G.

Wild Rice

Some African workers are saying they fear that genetically engineered varieties of wild rice, like chocolate and bananas, could hurt the native society, decreasing the amount of wild rice.

Vanilla Vanilla has experienced 5 years of low prices. The production of high-quality organic vanilla in Uganda has not done much to bolster its competitiveness and pricing on the global market. Ugandan vanilla farmers earn 20% less than their counterparts in Madagascar because they do not enjoy the universal acceptance in the market and its’ genetic clones.

Wheat Not only are wheat stocks low in the U.S. and around the world, but wheat harvests are increasingly threatened by drought and other effects of climate change. There’s also the danger posed by African stem rust, an extremely virulent crop disease that can destroy wide areas.

Mango Cyclone Aila in the North Indian Ocean area had driven some rare mango varieties to extinction. It left destruction from the Sunderbans to Darjeeling. Among the thousands of trees that it felled were rare mango species like Batasha and Kohitar in Murshidabad. Mango farmers from the district said Aila had uprooted the last Batasha mango tree and pushed Kohitar and Champa to near extinction. Another variety that has disappeared is Misrikando.

Honey Honey depends on pollination by bees. And the bees are threatened by a mysterious condition called colony collapse disorder, in which whole colonies of bees simply disappear overnight. No bees equals no honey.

Sunflower seeds Dozens of types of cheese have been lost since World War II, and experts say another dozen or more are considered at risk of extinction.

No one has a precise count of how many cheese types France, one of the world’s largest cheese exporter, produces, but some experts claim that the country may not have cheese in a few decades due to increase of power plants.

Like honey, sunflower seeds are also pollinated by bees, who, as said above, are being endangered by colony collapse disorder. Also, due to loss of habitat, some species of sunflower seeds that cannot grow in any climate or soil are highly endangered.

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Art by Vandana G.

Can’t buy me chocolate!

Find out how the world’s most delicious treat and one of the world’s most eaten fruit may not be available in a decade or two.

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magine a world without chocolate or bananas. How would it feel to not be able to make banana bread? How empty would life feel, not being able to reach out and grab that yummy and delightful bar and munch on it whenever you’d like? And it isn’t just one chocolate bar out of our lives. No more brownies, Valentine’s Day, or chocolate fondue!

While it may seem unbelievable that these delicious treats won’t

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By: Vandana G.

be in our lives anymore, chocolate and bananas may go extinct soon, due to poor farming practices and clearing of rainforests in African countries which are the source of the two yummy delights.

The countries believe that using clones of the plant that can survive in the sun will make the two grow more efficiently, but it actually decreases their life spans from 75-100 years to 25-30. Chocolate companies such as Cadbury or ba-

nana companies such as Chiquita need to stop telling African countries which are the source of these treats, to clear rainforests and make clones of the cocoa plant or the fruit.

The main cause for the decline in cocoa bean growth is unsustainable farming in Ghana and other nations known for their cocoa plants. Until recently, the cocoa plant is naturally a rainforest plant that grows in surrounded

shady conditions surrounded by a high biodiversity. Hybrid varieties are being raised to be grown on cleared land and in full sunlight instead of shady and rainy areas.

These hybrid seeds can fill increasing demand from chocolate companies, which is a pro for chocolate buyers around the world. The problem with this, though, is that the soil quickly becomes worn out and the lifespan of plants can be cut from 75-100 years to less than 30.

When the trees die and the land is exhausted, then farmers must move

federation that supports and donates to leading American environmental charities begs to differ. They help address another problem: the declining number of people wanting to be cocoa farmers. If there is a decreasing amount of people who want to become cocoa farmers, then the amount of time that chocolate companies like Cadbury will tell cocoa-producing countries to clear rainforests. This will result in the countries creating more hybrids, making it not a short amount of time anymore because the in-

blight which caused the devastating Irish famine of the 1840s. The immediate reasons for the price increase in bananas aren’t only the diseases going around the plantations, but the rising cost of oil and reduced supply caused by floods in Ecuador, the world’s biggest banana exporter. I believe that this would be considered a pro because people would actually pay more attention to the extinction of bananas, but then it could be also considered a con. People could think that with today’s technology, there’ll be more

“The main cause for the decline in cocoa bean growth is unsustainable farming in Ghana and other nations known for their cocoa plants.

on and clear more rain forests to plant cocoa.

Chocolate companies keep telling nations known for their cocoa plants to clear rainforests. 100 percent of the beans Cadbury uses for UK chocolate production come from Ghana. But environmentalists are increasingly concerned about the destruction of the rainforest for

crease in demand for chocolate and decline in cocoa farmers would mean more work load on those who are still farmers. In order to continue the same efficiency, the current farmers would need faster plants and less rainforests.

Panama disease, caused by a soil fungus, which wiped out the Gros Michel variety of bananas in the 1950s, can affect the growth and lifespan of bananas. There have been reports of these pests invading plantations and farms in central America, Africa and Asia equally, which has s h or t - t e r m been decreasing the fruit’s gain. Cadproduction. New Scientist, bury insists a weekly international scithat this is only for a short amount ence magazine, compared the curof time, but Earthshare, a national rent threat to bananas to the potato

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in a year, which may not be the case since, as mentioned earlier, hybrids don’t last very long as the originals-their life spans are about ~25% of the original life span.

Clearly, consumers should start worrying about the lifespan of their beloved treat and banana fruits because they may not be available in a decade or two. Consumers could join an environmentalist group that helps save the rainforests such as Greenopolis or Earthshare or donate to those environmentsaving charities. Because before you know it, they’ll become as rare as a non-renewable source. Anyone want banana bread or brownies before it’s too late?

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Benefits of Eating Meat By: Shweta M.

Art credit: Shweta M.

A

typical American diet contains some kind of meat which is an unhygienic diet and might be the reason for obesity. But vegetarianism is not a preferably healthy diet either. There are many important and required proteins that are only found in meat and cannot be

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found in any fruits or vegetables.

Vegetarianism is something that is a choice some cultures and a requirement in others. If eating meat is against their culture then one can’t do anything about the arguments against eating meat.

An all white meat diet can prone to the colon cancer meaning meat

is unhealthy but I am proposing that everyone one should have at least one meal contained with white meat once a week for a better health.

Meat provides iron and other nutrients that are needed for the human body. Iron is the most important element needed for chil-

dren and women. It is required for the growth of the bones, clean purified blood and the red blood-cell production and is necessary for the heart and women’s reproductive organs. One serving of meat can give you a boost of iron and prevent you from lack of energy, anemia, heart disease, and much more. Iron is very important for the human body so eating meat is

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ing it does not contribute to the increase of cholesterol and other cardiovascular diseases. Most Americans eat read meat such as pork, lamb, and beef as their regular diet. Because of their heavy diet, many Americans tend to have diseases or obesity problems.

If they reduce the amount of red meat and start eating white meat, there will be significant difference

to have a vegetarian diet because it would be hard for them to consume those needed nutrients without having to eat animal products.

It is important for the children to eat calcium contained products such as meat, for their growth. It is important for them to build a strong base so they don’t have any problems as they get older.

White meat contains protein, iron and many other important nutrients need for the human body.

the best way to get it for a healthy life. The key thing is to not eat a lot of meat to get these beneficial effects, all you need to do is buy a good quality cut of meat and cook it in a healthy, appropriate way.

Some people might think that to get more proteins you eat more meat and eating more meat will definitely not be healthy. I say only once a week is enough for one to get the nutrients needed.

White meat is the best kind of meat to eat. Medical practitioners found that white meat does not have too high levels of fat, mean-

in there health and weight.

Being a vegetarian is preventing people from having a balanced diet. Vegetarian diets are very low in calcium, protein, iron, zinc, and vitamin B-12 and high in vitamin C, fiber, and folate. Vegetarians are going to get fewer amounts of half of the nutrients needed for the body. This is going to hurt their body and make them weak.

Calcium and protein are the two nutrients that are talked about everywhere. That shows their importance for the bodies. Young children are not recommended

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White meat contains protein, iron and many other important nutrients need for the human body.

Large amount of any kind of meat is bad for you but my paper is telling you to eating white meat— which is the healthiest meat of all—only once a week. It is reasonable because it stops Americans from feeding only on red meat and getting nutrients and cholesterol with it. It will also help the vegetarians to have an equally balanced diet and a healthy lifestyle.

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Don’t be a Chicken to

INGREDIENTS

COOKING TIME

20 ounces prepared whole-wheat pizza dough ¼ cup smooth natural peanut butter 3 tablespoons water 2 teaspoons reduced-sodium soy sauce 2 teaspoons rice vinegar 2 teaspoons minced fresh ginger 1 clove garlic, minced 1 teaspoon canola oil 8 ounces boneless, skinless chicken breast trimmed and diced.

1 red bell pepper, diced 4 scallions, thinly sliced 2/3 cup shredded part-skim mozzarella cheese.

Put the oven rack in the lowest position and preheat to 450°F. Coat a large baking sheet with cooking spray.

NUTRITION Calories: 355 Cholesterol: 29mg Carbohydrates: 42g Sugar: 0g Protein: 20g

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Sodium: 447mg Potassium: 151mg Vitamin C: 45% Vitamin A: 15% Fiber: 3g

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Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer the dough to the baking sheet and bake it until the dough puffs and a light crispy from the bottom which is about 8-10 minutes.

Till then, put peanut butter, water, soy sauce, vinegar, ginger and garlic in a bowl and mix it all well.

Heat a pan over medium-high heat and add chicken and cook it for 2-4 minutes. After it’s cooked thoroughly take it all out in a bowl and add one tablespoon of the peanut butter sauce to it. Also add bell pepper and scallions and mixed it well.

Spread the rest of the peanut butter sauce on the baked crust and then put the chicken mixture on it and top it with cheese.

Then bake it on the bottom shelf of the oven for 11-13 minutes.

Try Out these Recipes!

Herbed Parmesan Chicken

INGREDIENTS

COOKING TIME

1/3 cup grated fresh Parmesan cheese ¼ cup dry bread crumbs 1 tablespoon minced fresh parsley ½ teaspoon dried basil ¼ teaspoon salt 1 large egg white, lightly beaten 1 pound chicken breast tenders 1 tablespoon butter 1 ½ cups bottled fat-free tomato-basil pasta sauce 2 teaspoons balsamic vinegar ½ teaspoon black pepper 1/3 cup shredded provolone cheese

Preheat broiler.

NUTRIENTS Calories: 308 Fat: 10.4g Protein: 35.9g Carbohydrate: 16.2g Fiber: 1.8g

Cholesterol: 88mg Iron: 1.3mg Sodium: 808mg Calcium: 249mg

Mix 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon of salt in a plate and pour the egg white in a different plate.

Dip the chicken in the egg white and then roll the chicken around in the breadcrumb mix.

Stick some butter in a pan on medium-high heat and let it melt and sizzle a bit. Then place the chicken in it and let it cook for about 3 minutes.

Then combine 1/8 teaspoon of salt, pasta sauce, vinegar, and pepper in a bowl. Cover the bowl with a plastic wrap or a lid and microwave it on high for 2 minutes or until it heats completely.

Pour the hot sauce on the cooked chicken in the pan and sprinkle the parmesan and provolone cheese over it. Then wrap it with foil and let it broil for 2 minutes (when the cheese starts melting.)

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INGREDIENTS

COOKING TIME

1 lb boneless skinless chicken breast, bite sized cubes 1 onion, chopped finely 1 teaspoon canola oil 1/4 teaspoon turmeric powder 2 tablespoons butter 1 tablespoon lemon juice 1 tablespoon freshly grated gingerroot 1 tablespoon chopped garlic 1 tablespoon garam masala 1/2 teaspoon cayenne pepper 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon ground cumin 1 cup whole milk 1 tablespoon tomato paste 1 cup tomato puree 1/4 cup nonfat plain yogurt 1 cup water

Spray a 12” nonstick skillet with cooking spray and sear the chicken cubes. Once done, take the chicken out of the pan and put aside.

Sauté onion in one teaspoon of canola oil on low heat.

Add turmeric powder and sauté for another 1 minute, stirring constantly. Add tomato paste and sauté another minute.

Add butter, lemon juice, ginger, garlic, garam masala, cayenne pepper, salt, pepper, cumin and sauté for another 5 minutes, stirring occasionally. Add chicken back to the pan and cook for another 3 minutes.

Stir in milk, yogurt, tomato puree, and water. Simmer for 30-45 minutes, or until sauce has thickened.

NUTRIENTS Calories: 279.2 Cholesterol: 87.5mg Sodium 785.2mg Potassium: 815.5mg

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Magnesium: 65.2mg Carbohydrate: 151.1g Protein: 30.9g

A day in the life of a chocolate bar.

A story about the hardships of a sweet.

By Estefani M.

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s i’m unpacked I discover I have reached a place where weird like creatures with two eyes , hands, and feet live. Their assortment is incredible not one is alike. As I start to view the rest of this mysterious world I find out that some are taking my friends. There goes Crunch, Buttterfinger and my best friend Hershey dark chocolate. At first I thought they would be taken to a vacationing spot but I have discovered that it is completely the opposite and that I am faced with a conspiracy greater than I. My faith is to be eaten by these creatures called “ humans” and I will be going to no chocolate heaven but a dark hole with gases that will dissolve me. I had heard these stories before but I thought they were only myths told by

the cotton candy to scare our kind but my doom seems to be clear. All hope I have is to stay here and hope that I am not chosen. But suddenly I am picked up by a smaller of those species called humans. I go through a conveyer belt and I am paid for and what my future will be is certain but wait I’m lost never to be found. Now I can only wait, wait, and wait. The life of a chocolate bar is a difficult one but I have learned to move forward.

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Chocolate Truffles Art by digitizedchaos

MEDICINE FOR THE HEART As chocolate faces a discriminating world the health benefits are presented

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By Estefani M.

chocolate bar in all its glory is wrapped in a perfect non creased cover. When you open it you discover that great brown color and you smell that sweet bar and you think should I bite into it or should I put it aside knowing that your decision was wise. But what if this chocolate bar could potentially help your health. Chocolate is a sweet enjoyed by many yet hated by some. Why is it that in many cases chocolate is the enemy of the skin or that it caused sugar levels to rise? Perhaps it’s the sugar content in various chocolate bars or something psychological happening within the human mind. Many people fear that this cocoa containing sweet will cause 19 Piccante Spring 2011

skin blemishes but this is not necessarily true. We just may be facing a conspiracy in which whether you’re eating true chocolate or just filler is hard to know. There are many misconceptions about chocolate but “you shall know the truth and the truth shall set you free.”

Chocolate in its pure form is made out of the theobroma cacao tree. The cocoa is grounded and becomes cocoa mass. After other steps it is turned into cocoa solids which are found in everyday chocolate bars.

Chocolate contains alkaloids like theobromine and phenethylamic that are said to have physiological effects on the body. These alkaloids raise serotonin levels

“Many people need to realize that chocolate needs to be taken moderately and not outrageously.”

by ulterior epicure at Flickr.com

or the “happiness hormone.” Research has also shown that chocolate lowers blood pressure and help cardiovascular health. While this is not true for all chocolates, especially milk chocolate, which contains a lot of fat that can cause acne and sugar that raises blood pressure.

Not only does the truth about chocolate need to be known but the effects of it as well as the causes for its negative effects if not eaten in moderation. Eating chocolate is better for your health and if you eat it moderately if can be beneficial to yourself.

Dark chocolate is a proven sweet to have beaten the odds and really present better health for the world. Not only has it shown to lower blood pressure but it assists in cardiovascular health. The great levels of the all so eminent high fructose corn syrup and fat that many chocolate companies place in this candy has to do more with one’s health than the actual chocolate or cocoa mass.

While the truth about chocolate is out there many people go without eating a treat they truly enjoy.

While many believe chocolate causes bad health and skin blemishes, the choice between deciding to open the chocolate bar or not is dependent on your knowledge and your love for this delectable sweet. Many of the misconceptions have been cleared and I hope that the truth sets you free. Not only is chocolate healthy to a certain extent but it makes you feel better. I guess it can be considered medicine for the heart.

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Feature Stories

Bon voyage to bon appĂŠTit

The Life of a Culinary Tour Guide Danika Boyle in her kitchen

by Chaaru Deb

by Marcus Obal

Eiffel Tower

by Chaaru D.

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F

o r Danika Boyle, her job is truly a profession: a profession of her love of food. Boyle leads culinary tours in France with her company Petite Peche & Co., where she takes people (mainly English speakers) from all over the world on luxury trips to Provence and Paris in order to “combine two things that [she loves]: food and France.”

quality, and they take the time to do it…It’s less the cuisine, it’s more of what food represents to the French.”

happened” and she got married and had a son, all the while, remaining a realtor for practical purposes. When the market crashed and she was no longer able to work in real estate, it was

“” After returning from Paris,

Paris has a small-town mentality, but it has the most amazing culture.

Boyle fell in love with France, its food, and its people early on in life when, as a part of her communications course at the University of Texas, she travelled to Boyle moved to New York in the an easy choice to start teachParis to study at the Sorbonne hopes that it would similar to ing cooking classes because she University. her beloved city. It wasn’t. had grown up cooking for and with her family. Eventually, she “I flew into Nice, after I had a “No one took the time to sit couldn’t resist the temptations three-week [language] intensive down and coffee in the middle of France, so she figured out a in Canne, and I came out of the of the day, if you did you were way to go back to France, at least clouds and I saw the coast, with assumed unemployed,” Boyle periodically. all these little villages, the very said. “And that’s one of the blue-green water of the Medi- things I love about Paris is that Boyle’s company, Petite Peche & terranean, and I thought, ‘Oh there are people that still get Co, is a luxury travel company no, I think I’m in love,’” Boyle stuff done, but they relish and started in 2009 that offers intisaid. they appreciate the time off.” mate experiences in France and Italy by way of seasonal tours, loShe was quickly infected with Growing up with in South Tex- cal cookery classes and tailored an ardor for French cooking; as, Boyle was raised in a tight- travel opportunities. She connot only for what it had to offer knit community, a feeling which ducts tours in Paris, Provence, her senses — the lovely tastes she connected with in France.

Tuscany, and Florence. During and smells of fresh baked bread, her tours, Boyle advocates marthe heat of it against her fingers, “As a girl from South Texas, ket-to-meal cooking, wherein the sound as it broke into pieces even though I lived in Austin, I she takes her tourists to a mar— but for what the food meant still had that small-town men- ket or even a farm to get ingreto the French people. tality,” Boyle said. “Paris has a dients which she will later use small-town mentality, but it has in a meal.

“I think food to the French is a the most amazing culture.”

When she began her company, chance to stop, unwind, over many people thought she was quality, be it a small goat cheese For most of her career Boyle foolish for attempting to start a salad, it could be a baguette and worked in real-estate, mainly touring company during a rea glass of rosé,” Boyle said. “But as a financial stepping stone to cession. whatever it is, it’s valuable, it is a life in France. However, “life

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“Every single person, whether I get paid or not, is a gem for me because it is one more person that everyone else said, when I first started, wasn’t gonna be there,” Boyle said. “I said, ‘There are 29 million people every year that go to France, and I just need ten.’”

“ ” I don’t see anything in my life, that gives me so much joy, so much pleasure, so I keep going.

Boyle is often faced with the problem that most tourists prefer the safety of a larger touring company, but she feels that many companies charge too much for the tours and back-up plans and even asks for don’t deliver, extorting money from pictures of water pressure gauges at the villa she will be staying at their patrons. in order to make sure “the Ameri“For me, it’s about creating these cans”, as she puts it, are happy. really memorable experiences, and One of the things she takes solace I’m not willing to change what I in is the simplicity of food.

stand on this voyage is the journey ingredients make from the market to a meal. Being able to take her travelers to a goat farm and later making a dish with goat cheese, or going to a lavender harvest and later creating lavender honey is something she cherishes. She feels that give people. It is less about cost and more about value and experience,” “The great thing about going there those take her cooking classes in Boyle said. “I don’t see anything in is that, with everything else that’s at the United States often do it for the my life, that gives me so much joy, play at least I know that my aspara- entertainment value, not getting a so much pleasure, so I keep going.” gus is going to do the same thing, chance to understand the food they my eggs are going to do the same are cooking with.

Even with so many things to con- thing,” Boyle explained, “That’s trol in France, including housing, the beautiful thing, food over there “It’s almost starting somebody in and transportation, Boyle manages does the same thing as food over the middle of a journey and saying, ‘I want you to understand where her hectic to-do list calmly. This is here.”

I’m going,’ but they don’t know in part due to her painstaking planning stage that occurs long before Perhaps the most important con- where you got on and they’re not she leaves. She will create multiple cept Boyle wants tourists to under- going to be there when you get off,”

by David Boyle

Danika Boyle

23

Butter

“I can’t lie, I love butter. Nicely, gently salted sweet cream butter, there isn’t anything like it in the world.”

Piccante Spring 2011

s a lt

“If everything else in the world fell off, but you could grow a tomato, and you can grow a vegetable, a little salt is all you need, you don’t even need oil. It doesn’t even need to be cooked.”

Boyle said.

One of Boyle’s favorite aspects of creating meals in France for her tours is the French marketplace.

“The relationship that you build with the vendor, it doesn’t matter if you lose your job, you can still go buy your strawberries and asparagus from the same person every week and they would probably give you more extra stuff because they know about your life and they would know …” Boyle said. “I think that that is what the market

said, lovingly looking out of the them because it is ideal for entercorner of her eye at her son’s play- tainment. The couple has recently things. started European style supper clubs, or “Salons”, that combine scrumpBoyle is able to easily communicate tious meals, created by Danika, and with her son and husband via Sky- melodious music, created by Dape while she is across the world in vid. Danika described the Salons France. At first, her son, who was as “selfish” because it has created younger when she first started her a chance for the pair to create their tours in 2009, did not understand own expressions. that his mother was not behind the computer screen. With the help of “It’s the second job that we have that her husband, Boyle manages both doesn’t pay,” Boyle said. “There are aspects of her life. so many things you can do in your life that don’t make money. There’s “[My life] balances itself out like another currency that is traded, and it’s a currency of love and seeing people happy when they leave.”

“ ” There’s another currency that is traded, and it’s a currency of love and seeing people happy when they leave. represents in France … you’re really purchasing relationships.”

music: there are high notes and low notes,” Boyle said.

Apart from her fantastical yet busy life in France, Boyle enjoys an equally hectic life at home in Austin with her husband, a music producer, and active three-yearold son. While Boyle loves her son dearly, she also shares a lot of her love with her company. Boyle finds that many women feel guilty about having passions outside of the home.

With her family, Boyle lives in a renovated 1930’s church which she and her husband, David, preserved.

Similarly, Boyle finds that seeing people happy on her tours is one of the greatest rewards from her business, Petite Peche & Co. “To see other people’s happiness is a gift… it’s almost as if I am experiencing my own happiness because [my tourists] are [happy],” Boyle said, grinning.

Boyle finds enough gratification in her work that she is able to persevere through most anything.

“I designed this whole house myself on beverage napkins with lots of margaritas on top of them. Lots of margarita stained beverage napkins,” Boyle laughed.

“Don’t even try [to start a business] unless it’s a business that you are absolutely passionate about doing, because it does require a tremendous amount of faith and it requires The altar, Boyle fondly explained, a tremendous amount of work and “For me, it was accepting that that used to reside right where her it requires a tremendous amount was who I was and it was giving kitchen island sits. of stick-to-it-iveness,” Boyle said. myself freedom. I am still a person, “Even in the face of complete chaI am still valid… the world doesn’t Boyle and her husband enjoy the os, you just have to keep going.” stop when you have a child,” Boyle open space the unique house gives Piccante Spring 2011

24

A

Cartoon food drawings by Vandana G.

By Vandana G.

fter throwing her keys and bag onto the counter, she walks into her kitchen, washes her hands, and then starts to take out a few things from her cupboards and fridge-- a tablespoon of raisins, a few cups of honey, a teapot, a handful of nuts, a cup of milk, half a stick of butter, and a thick cookbook that has printed in large, curly red letters, Recipes for a Small Planet. A few moments later, she puts the resulting mixture in the oven, and, instead of munching from a bag of popcorn or a chocolate bar to kill the time, she reaches for a stalk of broccoli. About an hour passes, and she emerges from the kitchen with delicious, healthy muffins and a large pot of tea. To add to her mix, she takes out yesterday’s leftover lentil soup,

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Piccante Spring 2011

and to change it up a little, adds some shredded cabbage.

This is a typical day in the life of 35-year old Jennifer Reinhardt, a cardiographer who eats natural, unprocessed foods so that she can live a long and healthy life.

Ever since she graduated college about thirteen years ago, she’s been going to farmers markets instead of supermarkets, buying mostly food that’s closer to nature and in season, and eating food only she cooks. In addition, she subscribes to Johnson’s Backyard Garden, an organic community-supported farm. According to a study by the DG Environment News Alert Service, called Science for Environment Policy, fresh food that has not been processed (other than by simple kitchen preparation, such as being washed or

cooked) may be expected to contain a higher amount of natural vitamins, fiber and minerals than an equivalent product processed by a food industry or plant.

For example, vitamin C is destroyed by heat and therefore canned fruits have a lower content of vitamin C than fresh, in-season ones. Nutrients are also often removed from processed food to try and improve its longevity, appearance, or taste. This process is used most commonly in bread, pasta, and pre-made meals.

As a result, processed foods often have a higher ratio of calories to other essential nutrients than unprocessed foods; this is often referred to as “empty calories”.

“It’s true that veggies are not completely protein on their own,” Reinhardt says.

“Animal protein is complete, [and] it has

Photo by Jennifer Reinhardt

the amount of amino acids that’s needed for the human body. Except for soy, the grams of protein in veggies aren’t complete but if you combine them with wheat or beans, like peanut butter and wheat bread, then you would have a complete amino acid structure and help the body than just wheat bread alone.”

And her cooking proves that she believes in this fact. Reinhardt, with her amazing ability to change up recipes in the blink of an eye, alters her recipes healthily yet “yummily”. Some examples would be her famous pecan muffins, which are sometimes altered to dates muffins, or her lentil soup, which she sometimes adds shredded cabbage to so that it’ll taste different than the day before.

Reinhardt also claims that you can’t find most of her yummy food at supermarkets, and that they’re often filled with “bad processed foods.”

“I believe that a lot [of processed foods] are being made these days, and that it’s not good for the health Jennifer in her kitchen, about to start cooking of today’s youth. My advice is to vegetables and the stalks of the brocco- may end up living longer lives. However, get away from processed foods as much as possible and, also, to steer li,” she says. “I also like to change things people may remember how eating good clear of eating too much meat. It takes up a bit so I don’t eat the exact same bor- feels, like Jennifer does. up more plant material to process meat ing thing everyday. Like, if I make lenthan to just eat the plants directly, and til soup one day, and then the next day it could be bad for the environment. I have some leftovers, Buying food that’s close to how it was I’ll shred some cabin nature is better than supermarkets, bage into it to mix it up where they process food and sometimes a bit.” sell food that’s not fresh in season,” she says. “There are studies that prove that Critics, such food closer to nature have less of those as fans of fast ‘empty calories’ than those that are not. food restaurants, or This doesn’t mean a Texan shouldn’t eat supermarkets, argue bananas, though, just because they’re that eating from said places can be fast and not grown very much in Texas.” totally efficient, but “ I While she gets links to great places to “it’s not about quantity, it’s about quality”. feel buy her ingredients, she also eats things Lately, fast-food chains and supermarquite good about my cooking and my that people would normally not eat; she kets have been increasing in size, therefood choices.

A piece of advice I have for never lets anything go to waste. fore increasing the amount of unhealthy everyone out there, though, is to not be “I like to make use of things that would people, though a handful of people like too rigid.” otherwise go to waste, like the greens of Jennifer remain loyal to fresh food and

“

It’s true that some veggies are not completely protein on their own.

”

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26

Paneer Tikka Masala, a very popular Indian curry sauce

Art by Shweta M.

&

By Shweta M.

The story of Tarka Indian Kitchen and the expirience of the owner/ manager, Rajina Pradhan.

A

s I walked in, the smell of overwhelming spices rushed through my nose.

The crackling noise of the spices being sautéed on the burning hot pan made my stomach

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Piccante Spring 2011

growl. I waited at the huge menu-wall, as I decided what to order. “Welcome to Tarka,” the friendly cashier said and took my order and gave me an order-number card, which kept me entertained with amazing facts about India. Tarka Indian Kitchen is a

rising Indian restaurant created by a group of people who wanted to put Indian food fast and on the go.

“We just wanted to go on a quick casual version of Clay Pit,” Rajina Pradhan, the owner and manger of Tarka,

said. Clay Pit is more of an elegant restaurant and Tarka is the fast food restaurant based on Clay Pit, the “sister restaurant”. Tarka and Clay Pit are both found by Rajina and her business partners.

There are two Tarkas open for business in Austin, the first one, which is about one and a half years old, near Sunset Valley and the newest one, which is three months old and near IKEA.

“

but with her managing experience from Clay Pit for about 10 years, she chooses the staff for Tarka herself.

“They [have] got to fall in love

that would make the customer welcomed in the restaurant.

And she was very successful in finding a great staff that manages everything that comes upon the restaurant in a sophisticated way.

[Tarka] encompasses what we do here because we are cooking on the fly

The name “Tarka” for this restaurant was figured out

by Pradhan and her business partners. They knew that they wanted something “hip, something cool, but something that actually represented something,” Pradhan said.

“

“It is fun [working in with us for them to sell about my restaurant]; I wouldn’t be us to other people because doing it if it wasn’t,” Pradhan there’s plenty to fall in love said. about our company and what we offer,” said Pradhan.

Everyday is a lot of work for Pradhan; she has restaurant For her, the staff’s desire to paper work and works full work for her is not the only time, comforting the customthing that matters while hir- ers and making sure they get ing them; she also looks for a what they want perfectly and “positive personality” in a per- on time. Even after all this son. She wanted a personality work, she enjoys her work at

Spices that are used in Indian cooking almost all the time.

“[Tarka] encompasses what we do here because we are cooking on the fly,” Pradhan said They changed the spelling of Tarka because many people couldn’t pronounce it; the actual way would be “Tadka”.

The name of the restaurant “Tarka” is supposed to have a couple of accents which is represented by the two main ingredients of Indian cooking, a red chili and garlic.

Pradhan works with her crew

Art by Shweta M. Piccante Spring 2011

28

Art by Shweta M. the restaurant. Pradhan’s ex- daily for the lunch shift alone. perience in restaurant management helped prevent con- The most important part of flicts to come upon Tarka. all this popularity is the menu and the food itself that is pro“I’ve been doing this for a long vided there. Tarka does not time, so I never let [any con- have a main chef; the “culiflicts] get big,’ Pradhan said. nary chef” or the person who creates all the recipes is one of Tarka provides Indian food Pradhan partners. The cooks with a little American touch, at the restaurant are taught for example they have differ- how to make all this recipes. ent spice levels for each platter because actually Indian “We do look at what’s sellfood would be too spicy for the ing and if it doesn’t as well, American. This is one way for we look at the Product Mix them to get more customers. Report, if it’s at a really low Tarka is a 4-star restaurant selling point then we take it and it is always really busy out and put back something there with an estimated three that actually moves,” Pradhan to four hundred customers said. For example they had 29

Piccante Spring 2011

eggplant before which had a very low Product Mix Report so they took it out. They might try putting it back in to try again and see if it sells.

The whole crew who got this idea of a ready-to-go restaurant helped out in picking the menu. Together they figured out a set menu that they use for a given period of time and later look at what sells more and which items sales are low.

Based on this, the group decides to take out that item and replace it with another entrée that they think will sell better. A very popular dish is the Tikka Masala, which is tomato puree with Indian spices.

Another one of my favorite is the Chicken Biryani which is rice in some kind of masala or spice mixture, mixed with vegetables and chicken pieces.

15 year old, Akshara P, is a regular visitor of Tarka who also enjoys these recipes.

“Whenever someone talks about Tarka, everyone who’s been there starts to dream about the food and your stomach starts to grumble,” Akshara P said.

eat here regularly tell me that vironment. they love the fact that it’s portion control,” Pradhan said.

This restaurant has thought about its business very well Tarka is praised all over Austin and it doing a very good job in not only for the delicious food pleasing its customers. but also for their thoughtfulness towards the environment. “And [everybody] love[s] it,” Pradhan said.

“When we started Tarka, we wanted to leave a less of a carbon footprint in the world.

And hence we did everything; we looked at [our future restaurant] from green perspective,” Pradhan said.

Along with mouth watering food, Tarka is also healthy and has the correct amount of food in a platter. One platter includes a bowl of rice and bowl curry/vegetables. The staff that works there gets a shift meal every day and many of they lost weight because of the way the platter is set up.

It is a “City Of Austin recognized Green Restaurant” because it voluntarily started its business thinking of the environment. Tarka recycles or reuses about everything it can, from the waste receipts after an order to the peels and scraps from the cooking. It received an award called the Waste Smart Award for think“I have had a lot of people who ing independently for the en-

LOCATIONS

Tarka South Austin 5207 Brodie Lane Austin, TX 78745 (512) 892-2008

Tarka Round Rock 201 University Blvd.

Round Rock, TX 78665 (512) 246-192

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Tamales

Picture by el amor por la cosina at blogspot.com

Aida’s Tamales The life of a tamale maker.

By Estefani M.

A

ida Canales is preparing for a busy day of making tamales. As she starts she realizes she does not have all the ingredients. She grabs her keys in a flurry of confusion and rushes to the store.When she returns, she has all that will enable her to make her mouth-watering tamales. But at the end of the day she has made money and fulfilled the cravings of her clients. With her ability to sell and make tamales, Canales has become somewhat of an expert chef in its art and is well recognized in the Honduran community of Austin, Texas. From humble beginnings to present day, her life transcends the American dream.

Canales was born in Santa Rita Yoro, Honduras.The daughter of farmers, she comes from humble beginnings. At the tender age of eight she learned to cook and was expected to help take care of her younger

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Piccante Spring 2011

brothers and sister.

“Cooking is something that, even now my fifteen-and twenty-one year old daughters don’t know how to do,” she said. “I even had to teach my younger sister here in the United States.”

In Canales’ family a great emphasis has been put on the girls being able to cook at a young age. She had to learn in order to take care of her brothers and sisters and along the way became a great cook. But Canales has not always been the cook she is today.

“I remember the first time I made tamales, all of the stuffing fell out of the plantain leaf and my siblings were all making fun of me saying I couldn’t cook, there were a lot of steps.But it was a funny experience,” she remembered.

Canales did not take this as a failure but motivation to continue to learn and make great tasting tamales.

“I like doing it, and it is something that inspires me to try to do it the best I can,” Canales said.

“I’m proud and satisfied of my work.”

Aida decided to start her business when her friends told her that her tamales were really delicious and that she should look into selling them, considering that many people wanted true Honduran tamales.

“The way I make my tamales is the original way,” she said. I don’t just say that because I’m the one to make them but because it is a tradition past on from generation to generation,” The original taste and colors of the Honduran tamale in particular makes it stand out from other foods. It contains red and white masa, peas, potatos, rice, and pork or chicken and is wrapped in a plantain leaf giving the tamale a unique odor. Making the tamale takes other steps, too. A lot of hand agility and patience are necessary. Canales feels very proud of her tamales and of the unique flavors that are offered and hopes

she said. “Tamales are something that sell because it is not common especially Honduran tamales.”

While Canales enjoys making and selling tamales because of the memories it brings her of growing up with her brothers and sisters, she also likes to look at the faces of her clients and the satisfaction of tasting her delicious food.

“I want my tamales to be recognized and that others see the quality of my product and that it is something very prosperous,” she said.

Besides enjoying the satisfaction of her clients, she loves looking at the faces of her family even more.

“When I see the satisfaction of my family and everything I did, that is my favorite part,” she says.

Because of this Canales would like for her daughters to learn how to make tamales.

“I’m trying to teach them, but they don’t seem very interested,” she said. “They have other dreams that are bigger. But I want the tradition to continue, its nice to see that things past from generation to generation so it is not lost.”

“When I see the satisfaction of my family and everything I did, that is my favorite part.” everyone one day knows about them.

“Of course that’s the idea that everyone knows about my tamales and that they taste that original flavor, “ she said. “The original flavor and the texture of the tamales have made people say that my tamales are the best they have tried in the US.” While Canales loves making tamales, it is not a job she does often but does more as a hobby and a fast way of making money. Taking care of her own kids as well as her nephews and nieces takes up a lot of time, and many times she takes up to many activities, from helping organize weddings and birthday parties to making floral arrangements for her church. She still finds time to do something she really likes and will do it upon a client’s request.

Besides, the reason that she loves making tamales it is also beneficial to her.

“It is an economically good business that is fast and brings in some extra money directly in your hands,”

Aida outside her home

photo by Estefani M. Piccante Spring 2011

32

Extras

From

the

H ar Book

s and Movie s

1 cup light or dark brown sugar 2 tablespoons water 6 tablespoon butter 1/2 teaspoon salt 1/2 teaspoon cider vinegar 3/4 cup heavy cream, divided 1/2 teaspoon rum extract Four 12-ounce bottles cream soda

er

Ingredients

tt Po

Recipe courtesy of FoxNews Picture courtesy of Flickr Commons Serves 4 1 hour (10 minutes active)

ry

BUTTERBEER

Directions

In a medium bowl, combine 2 tablespoons of the In a small saucepan over medium, combine the brown sugar mixture and the remaining 1/2 cup of brown sugar and water. Bring to a gentle boil and heavy cream. Use an electric mixer to beat until just cook, stirring often, until the mixture reads 240 F on thickened, but not completely whipped, about 2 to 3 minutes. a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 heavy cream. To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 Set aside to cool to room temperature. cup of cream soda to each glass, then stir to combine.

Once the mixture has cooled, stir in the rum extract. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

RECIPES FROM

P POPCU 10

Piccante Spring 2011

Ingredients

lengthwise into 1/2-inch slices 1 small red onion (about 1/2 pound), peeled and sliced into 1/2-inch rings 1 medium red bell pepper, stem, seeds and ribs removed, cut in half lengthwise 1 medium yellow bell pepper, stem, seeds and ribs removed, cut in half lengthwise 1/4 cup sherry vinegar 3 tablespoons freshly minced basil leaves 2 tablespoons freshly minced parsley leaves 1 tablespoon freshly chopped thyme leaves Freshly grated Parmesan, for garnish

Directions

the grill and tender, 3 to 5 minutes per side. Remove with tongs and let cool. Dice into 1/2-inch pieces.

In the bottom of a large bowl, mash the roasted garlic and 1 teaspoon of oil to make a paste. Drizzle in the remaining 1 1/2 tablespoons of oil, 1 teaspoon salt and 1 teaspoon pepper, and the vinegar, and whisk to combine. Add the chopped vegetables, tomatoes and the herbs, and toss to coat. Serve at room temperature, garnished with Parmesan. (The ratatouille can be made ahead and refrigerated overnight to allow the flavors to further develop.)

Serve atop grilled bread.

1 large head garlic, top sliced off to expose tips of garlic cloves 5 tablespoons extra-virgin olive oil, divided 2 1/4 teaspoons salt 1 3/4 teaspoons freshly ground black pepper 2 large, ripe tomatoes (about 3/4 pound), halved 1 small eggplant (about 1 pound), trimmed and cut lengthwise into 1/2-inch slices 1 large zucchini (about 1/2 pound), trimmed and cut lengthwise into 1/2-inch slices 1 large yellow squash (about 1/2 pound), trimmed and cut

From

th

e

Preheat the grill.

Before preparing the vegetables, roast the garlic. Rub 1 teaspoon of the oil and a pinch of the salt and pepper onto the cut side of the garlic. Wrap in foil and place on the grill. Roast until soft and starting to caramelize, turning occasionally, about 25 minutes. Remove from the grill and let sit until cool enough to handle. Squeeze the pulp from the garlic skins and set aside.

Rub 2 teaspoons of the oil and a pinch of salt and a pinch of pepper on the tomatoes. Place on the grill away from the direct heat (or on the upper rack) and grill until tender and starting to char, about 6 minutes, depending upon the heat. (The longer the tomatoes stay on the grill, the smokier flavor they will obtain.) Reie v move from the heat and, when cool, remove o M the skin and roughly chop.

In a large bowl, combine the eggplant, zucchini, squash, onions and bell peppers, and toss with 2 tablespoons of the oil, 1 teaspoon salt and 1/2 teaspoon pepper. Grill, turning, until marked by

u il l e o t a Rat

RATATOUILLE Recipe of USAToday Picture courtesy of Capability Mom Serves 6 to 8 1 hour

ULTURE Piccante Spring 2011

03

Spaghetti

1 1/2 lbs dry 100% semolina spaghetti, thin spaghetti, or bucatini

Sauce

2 Tbsp extra virgin olive oil ½ chopped sweet yellow onion 3 cloves chopped garlic 1 cup very finely chopped carrots 1 cup chopped crimini brown mushrooms 2 28-oz cans Italian plum tomatoes (get San Marzano brand if possible) ¼ cup chopped fresh Italian parsley ¼ cup chopped fresh basil 3 Tbsp tomato paste concentrate in tube ¼ cup grated parmesan-romano cheese blend Salt to taste (about 1 teaspoon)

SPAGHETTI AND MEATBALLS

Meatballs

1 lb ground beef (at least 16% fat) ½ lb fresh bulk Italian style pork sausage 2 tablespoons finely chopped basil 2 tablespoons finely chopped fresh Italian parsley ½ cup finely chopped crimini brown mushrooms 2 eggs ¾ cup unseasoned bread crumbs ¼ cup grated parmesan-romano cheese blend 2 teaspoons sea salt 2 teaspoons fresh ground black pepper 1 Tbsp olive oil

Directions

1 Prepare the sauce. Heat olive oil in 4-5 quart pot on medium-high heat.

Add onions and cook for 2 minutes. Add garlic and cook for 1 minute.

Add carrots and mushrooms, blend together for 2 minutes. Add canned tomatoes, stir together. Add basil and parsley, stir tomatoes with a potato masher until sauce starts to thicken about 5 minutes over medium high heat. Add tomato paste concentrate, stir to blend. Reduce heat and simmer while preparing meat balls, stirring occasionally.

2 Prepare the meatballs. Mix by hand in a large bowl beef, Italian sausage, Recipe courtesy of SimplyRecipes basil, parsley, mushrooms, eggs, breadcrumbs, cheese, herbed salt, and Picture courtesy of Julia D. pepper until well mixed. Use small melon baller, or teaspoons to form Serves 6 Fro 1-inch round meat balls. Roll and compress into tight balls. m 50 minutes

he

t

vie Mo

Lady and the T r a m

3 Heat frying pan on high heat. Add olive oil. Sear and brown meat balls on all sides. About 2-3 minutes. Depending on pan size you may need to brown two batches of the meatballs. Do not crowd the pan by stacking the meatballs.

Cook in a single layer. Do not over-cook. As meatballs are finishing, add a little bit of red wine to de-glaze pan.

4 Add ¼ cup red wine to the sauce. Then stir in ¼ cup cheese. Add salt to taste. Add meatballs, gently stir. Simmer sauce and meatballs for 30-45 minutes, stirring occasionally.

5 While the sauce is simmering, bring a large pot with 4 quarts of water in it to a boil. Once the water is boiling, add 1 Tbsp of salt. When the water returns to a boil add the pasta to the pot. Leave the pot uncovered while you cook the pasta on high heat with a vigorous boil. Put a timer on for 8-10 minutes, or whatever your pasta package directions say is appropriate for al dente (cooked but still a little firm). Drain. Eat.

p 10

Piccante Spring 2011

Ingredients

From t he b ook

Pesto: 1 bunch fresh basil leaves 1/2 bunch fresh flat-leaf parsley 1/2 clove garlic, sliced 1/4 cup pine nuts 1/4 cup grated Parmesan 1/2 cup extra-virgin olive oil, plus more if needed Kosher salt and freshly ground black pepper 4 slices Tuscan bread Extra-virgin olive oil 1 clove garlic 4 sprigs fresh thyme, leaves only 8 slices prosciutto 2 tablespoons white vinegar Kosher salt 8 eggs Small piece Parmesan, for garnish Basil leaves, for garnish

G

e re

n

Ham d n sa g Eg

GREEN EGGS AND HAM Recipe of Food Network Picture courtesy of Mike Atqazam Serves 4 20 minutes

Directions

Crack each egg into a small bowl and carefully slide the Put the basil, parsley, garlic, pine nuts, cheese, and olive egg into the water. Cook until the eggs are set, about 3 oil into a blender. Blend until the paste is fairly smooth, 1/2 to 4 minutes. Remove the eggs with a slotted spoon adding more oil or some water if it is too thick. Taste and dab the bottom with paper towels to dry them off. and adjust seasoning with salt and pepper; set aside.

To assemble, put a slice of toast on a plate and place 2 Heat a dry cast iron skillet over medium-high heat. poached eggs on top. Spoon a tablespoon of pesto over Brush the bread slices with olive oil and fry them on each egg and top with some crisp prosciutto. Using a both sides until golden brown. Rub them gently with vegetable peeler, thinly shave a few slices of Parmesan the garlic clove and keep the toast warm. Now add a over everything and garnish with some basil leaves. little oil and the thyme to the pan and fry the prosciutto slices until they are crisp, about 1 to 2 minutes; set aside.

Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling.

CHAARU D. Piccante Spring 2011

03

What type of are you?

1.) You spend your Friday night most likely...

A.- At a beach, watching the waves move peacefully.

B.- At home with family, or at a sleepover.

C.- At a club, dancin’ the night away!

4.) It’s finally your turn after waiting in line forever when all of a sudden, a person cuts in front of you. You...

2.) Your favorite color of the three is...

A.- Pink, the color of happiness!

B.- Red, the color of warmth and sometimes scariness.

C.- Blue, a universal and mystic color.

3.) A friend has been blowing off your plans at the last minute for the past three weeks and you’re getting tired of it. You...

A.- Let them continue it. How can you let them down?

B.- Let them continue, but make small gestures in hopes that they’ll find out.

C.- Tell them how it’s really bumming you out.

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Piccante Spring 2011

By: Vandana G.

A.- Let them. It’ll only be a few minutes more, anyways.

B.- Let them, but stomp on the ground a few times as to hint them on how much of a jerk they are.

C.- Say, “Excuse me, but I believe I was next” and step up towards the counter.

5.) Your ideal superhero would be...

A.- A person who finds a cure to a terrible disease.

B.- A person with superpowers saving the world.

C.- A person who takes wacky adventures.

6.) Your favorite artistic thing of the three is to...

A.- Bake goodies for your friends and family.

B.- Play an instrument.

C.- Show off your acting abilities in a play!

7.) And now, for a no-brainer! Your favorite type of cookie is...

A.- A soft, sweet, sugar cookie!

B.- A crunchy oatmeal raisin!

C.- A munchy, yummy chocolate chip cookie!

Results If you got mostly A’s, then you are a...

You’re the sweetest of Cookieland! You like to be all chirpy romantic, and try not to hurt people’s feelings. Keep in mind, though, that standing up for yourself is NOT a crime.

It’s okay to speak your mind or say no once in a while! But don’t worry; your sweetness is mostly appreciated!

If you got mostly B’s, then you are a...

Oatmeal Raisin Cookie!

You’re a nutty l’il cookie and love to have fun! You’re confused sometimes on how to handle situations, but, like the sugars, you should remember that it’s okay to say “no” sometimes! But keep goin’ crazy, nutty you!

If you got mostly C’s, then you are a...

Chocolate Chip Cookie!

You’re a tough cookie! You love to go crazy and sometimes learn new things. You also enjoy travelling and trying new things out. You also know how to handle situations and stand up for yourself! Way to go, you!

Piccante Spring 2011

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IN THE WORLD

By Shweta M.

Top Bizarre Restaurants in the World.

Platter of food at the restaurant

Modern Toilet

Modern Toilet is a restaurant based on a toilet theme. Everything in the restaurant, from the seats to the plates/bowls are all minitoilets. Some of the foods such as the ice-cream is shaped like the waste in the toilet. This is restaurant started as just a group of people selling chocolate ice-cream in a containers shaped like squat toilets. That became very popular within the population. This restaurant is located in Hong Kong, China.

Art from Creative Comments (Flickr)

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Piccante Spring 2011

Tables and chairs at Modern Toilet

Laino Snow Village Ice Restaurant

Art from Creative Comments (Flickr)

Inside the Ice Restaurant

Dinner in the Sky is a dining table suspended 50 meters above. 22 people can be accomdated at once and the tables can be rearranged in private tables. It can be also used for important meetings, weddings, and other events. Dinner in the Sky can happen anywhere you want the event to take place. It can include another stage attached to another crane next to your table for special performances. Dinner in the Sky’s two gold words are “Safety” and “Exclusivity”. It is a very safe and well built structure. It is also a very thrilling exprience.

Dining table in the sky

Art from Creative Comments (Flickr)

Dinner in the Sky

Laino snow village was opened in 2010 and it will shut down 2012. It is located in Finland. The whole restaurant is made of carved ice, from the building to the bowls.

There are ice sculptures all around the restaurant. It is a huge village with many different activities in it. The ice restaurant is located inside the snow village. There’s also as ice bar which is in a igloo about 10 meters high and 16 meters in diameter. The temperature inside the igloo has always being -2 to -5 degrees Celcius. The snow village also has a hotel with beds made out of ice inside an igloo within the village. It has a safari around the snow village. Many weddings are held at the Laino snow village. It’s a great chilly place for major events or just a break during winter.

Piccante Spring 2011

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World’s Best Restaurant

Noma Restaurant is located in Copenhagen, Denmark and is the world’s best restaurant. The unusual thing about this restaurant is that the intereior design of this restuarant is completely from the 18th century. All the items they serve have a little touch of “Noma”. They make everything they can themselves. They also have their own vinegar, and try many different things with milk in their cooking. They serve many unusal delicacies and try to completely stick to their culture. It is also always full at the Noma Resturant so you would have to do the reservations about two days before. And must spend a minimum of 25.000 dkk. You wuold have to order your drinks and menu 5 days before your event.

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Piccante Spring 2011

apple, and beetroot

Noma Restaurant

Art from Creative Comments (Flickr)

Musk ox and smoked marrow,

Eat Me! Nom. Nom.

Gingy invites you to come to GINGYLAND where you will find your favorite dessert and enjoy it in GingyPark.

GingyLand Piccante Spring 2011

03

From Ciao to

By Estefani M.

Preparation

• If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside.

ITALY Italy

• In large, heavy pot over moderate heat, heat oil until hot but not smoking.

• Add pancetta and sauté until golden brown, 5 to 6 minutes.

• Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes.

• Add onion and carrot and sauté until vegetables are tender, 5 to 6 minutes.

byjjkJJJ Pasta Bolognese Recipe 2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes 3 tablespoons olive oil 6 ounces pancetta or 6 slices bacon, finely chopped 1/4 pound ground pork (not lean) 1/4 pound ground beef chuck (not lean) 1/4 pound ground veal 1 small onion, finely chopped (about 1 cup) 1 carrot, finely chopped (about 1 cup) 1 cup dry red wine 1 cup heavy cream 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 pound small pasta such as orecchiette or rotini 43

Piccante Spring 2011

• Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is reduced by half, about 5 minutes.

• Stir in tomatoes, cream, salt, and pepper.

Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes.

• In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese.

JJ

Konnichiwa

Preparation

Japan

flags by Estefani

Beef Teriyaki Recipe 1/4 cup light soy sauce 1/4 cup mirin (Japanese sweet rice wine) 1/4 cup sake (Japanese rice wine) 2 tablespoons plus 1/2 teaspoon sugar 1/2 small Golden Delicious apple, grated (about 1/4 cup) 3 medium carrots, peeled and sliced on bias (about 1 1/4 cups) 1 bunch broccoli, cut into medium florets (about 2 cups) 2 tablespoons vegetable or peanut oil 1 teaspoon fresh ginger, minced 2 cloves garlic, minced (about 1 teaspoon) 2 scallions (white and green parts), thinly sliced 4 ounces shiitake or button mushrooms caps, quartered (about 1 1/2 cups) 1/2 teaspoon kosher or coarse sea salt 2 pounds beef skirt steak, cut into four steaks

• In small saucepan over moderate heat, stir together soy sauce, mirin, sake, 2 tablespoons sugar, and grated apple. Bring to boil, then reduce heat and simmer, uncovered, until slightly thickened, about 5 minutes. Keep warm.

• In medium saucepan of boiling water, cook carrots until just slightly tender, about 2 minutes. Add broccoli and continue boiling until all vegetables are tender, about 1 1/2 minutes more. Using slotted spoon, remove vegetables. Set aside.

• In large wok or sauté pan over moderately high heat, heat oil until hot but not smoking.

Add ginger, garlic, and scallions and stir-fry until aromatic, about 30 seconds. Add carrots, broccoli, mushrooms, salt, and remaining sugar and stir-fry until vegetables are tender and heated through, about 4 minutes.

Transfer to serving platter. Add steaks to pan and sear until browned, 1 to 2 minutes per side. Add reserved sauce, reduce heat to moderate, and simmer steaks, turning once, until sauce is reduced to syrupy consistency and steaks are cooked to medium doneness, about 2 minutes per side.

• Transfer steaks to cutting board and thinly slice on bias. Transfer to serving platter and top with sauce.

Recipes and preparation from Epicurious.com Piccante Spring 2011

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Located at the intersection of Cup Dr. and Cake Ln.

CupCakeTropolis

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Piccante Spring 2011

Hurry up and come try the world’s best cupcakes guaranteed!!

One day, fruit monsters might rule the world.

Take action now.

Eat them.

sustainablefoodcenter.com

Piccante Spring 2011

03

Bon AppĂŠtit.

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Piccante Spring 2011