VOLUME 1 ISSUE 1
THE INAUGURAL ISSUE OF THE ONLY FOOD AND COOKING MAGAZINE AT NORTHWESTERN
BRUNCH THE FUTON OF FOOD (TWO IN ONE, SON)
/ FROM ETHIOPIA TO EVANSTON p. 28 / FOUR WAYS TO SERVE A SPUD p. 20 / BRING YOUR OWN p. 31
I DON’T GET WHY PEOPLE LIKE BRUNCH. WHAT’S THE BENEFIT OF COMBINING BREAKDANCING AND LUNCH? — TRACY, 30 ROCK
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CO-FOUNDER, EDITOR IN CHIEF Mackenzie Barth CO-FOUNDER, CREATIVE DIRECTOR Sarah Adler PUBLISHER Danielle David AD SALES DIRECTOR Clayton Webb MARKETING AND PUBLIC RELATIONS DIRECTOR Lauren VIDEO DIRECTOR Kathryn Nathanson PHOTO DIRECTOR Danny Schuleman TREASURER Nadine Jachi
Miceli
MANAGING EDITOR Andrea Kang RECIPE EDITOR Hillary Lindwall RESTAURANT EDITOR Aurelie Corinthios COLLEGE EDITOR Megan Suckut FOOD FOR THOUGHT EDITOR Kendra Valkema DRINK/HOW TO EDITOR Maya Krasnow DESIGN EDITOR KK Rebecca Lai PHOTO EDITOR Lily Allen WEBMASTER Eric Castillo WRITERS
Izzie Baum, Alyssa Brewer, Amanda Gajdosik, Maggie Gorman, Jacob Greenberg, Julia Maguire, Blake Mandell, Courtney Marcusson, George Markoulakis Megan McCormack, Mary McGrath, Michelle Loret de Mola, Andrea Park, Abigail Reisinger, Alexa Santos, Justin Shannin, Madeleine Shannon, Shayna Starr, Jodie Taylor, Annie Trimber VIDEO TEAM
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VOLUME 1 \ ISSUE 1 \ FALL 2012
Spoon with us. People ask us why we are so adamant about printing this magazine. In an age when college students are online and most
a place for ourselves in the tradition of print journalism. It’s an experience that the web cannot replace. More importantly, though, it’s about food. Food is something that is touched, held and experienced up close. We want to present food to paychecks or nice kitchens (if we have a kitchen at all), but we still manage to eat and love food. Spoon brings the and we thank you for your continued support.
Happy eating,
facebook.com/SpoonMagazine pinterest.com/nuspoon twitter.com/nuspoonmag QUESTIONS? COMMENTS? Email
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info@nu-spoon.com
COVER PHOTO BY DANIEL SCHULEMAN
25
05 10 12 13 16 18 38
A HEALTHY SERVING OF BRAIN FOOD
Hair of the Dog This boozy brew is all you need to keep warm and awake on those chilly tailgate mornings. By Andrea Kang It’s tailgate season. That means when you wake up Saturday morning with a pounding headache, mouth dry as sand and still a little intoxicated, drastic measures must be taken to make it to the tailgate and (hopefully) the football game. Sure, you can always try to cure your hangover with a big glass of water and a hearty breakfast, but sometimes the only way to make it
through game day is by the hair of the dog a.k.a. just keep drinking. This spiked peppermint hot chocolate is perfect for pregaming on chilly fall mornings. It’ll warm you up and give you that buzz you’re looking for to cheer throughout the game. Load the hot chocolate into a giant cooler to serve a big crowd, or simply make a modest batch for you and your friends to share.
SPIKED PEPPERMINT HOT CHOCOLATE EASY
7 MINUTES SERVES WHAT
8 cups of milk 10 packets of hot chocolate powder 1 cup Captain Morgan rum 1 cup peppermint schnapps
HOSTING A PARTY? TOP OFF WITH CRUSHED PEPPERMINT AND WHIPPED CREAM TO IMPRESS YOUR GUESTS
HOW 1
BRING a pot of milk to a boil and
the heat and stir in the hot chocolate powder. 2
ADD rum and peppermint schnapps and stir until combined.
PHOTO BY DANIEL SCHULEMAN
TIP Be careful not to boil the milk for too long — you don’t want it to curdle.
BECAUSE I LIKE PEPPERMINT, AND IT’S FUN TO SAY SCHNAPPS. — PENNY, THE BIG BANG THEORY
NU-SPOON.COM |5
PHOTO BY JENNY STARRS, ILLUSTRATIONS BY ASHLEY WU
Italian Job
Mike Andino, head chef of Gigio’s pizzeria in Evanston, shares his tips and tricks for crafting a top-notch homemade pizza. By Maggie Gorman
G
igio’s is Evanston’s oldest pizzeria, serving traditional pizza and other dishes made from quality in-house ingredients
dino, who took over at Gigio’s after attending culinary school at Kendall College and serving
best pizza you’ll ever craft in your apartment kitchen (or beyond).
DOUGH: “A truly good pizza starts with the
dough,” Andino says. If you’re wondering whether there’s a secret to expert dough, you may be surprised to learn that perfect dough is mostly achieved using sheer intuition. “It really just has to feel right,” Andino says. Still, there are a few standby techniques that are sure to result in reliably delicious, people-pleasing dough. “Use fresh yeast rather than dry yeast,” responsive and you know exactly how much to use, unlike dry yeast.” You’ll know the dough is ready to bake when it is soft but not sticky and pliable enough to stretch without ripping. Stop kneading at that point, form the dough into a sphere, brush with a bit of olive oil and place in a covered container in the fridge to let rise. When it has risen, stretch out the dough as thin as possible.
SAUCE: Pizza sauce is a simple but overlooked pizza. Andino recommends using the canned tomato variety of your choice for sauce. “The key is to keep it minimally processed and adjust to taste,” he says. That means taking canned tomato and garlic, olive oil, basil and a pinch of salt to form a
CHEESE: When it comes to cheese, “a little
bit goes a long way,” says Andino. “Even when it doesn’t look like enough cheese, it is.” So sprinkle sparsely, and to make a pizza like the pros at Gigio’s, sprinkle a bit of Parmesan atop the sauce before adding shredded mozzarella. But you don’t have to limit yourself to these classic cheeses.“I like to add a little provolone, and sometimes even Brie,” Andino says. 6|
ANDINO’S FAVORITE COMBOS GREEK PIZZA
+ SPINACH
“THREE WISE GUYS”
+
+ ARTICHOKES
OLIVES
TOPPINGS: A plain pizza pie can be a
masterpiece, but toppings often steal the show. Before you pile them on, follow these essential tips to avoid some common mistakes and get the extra gourmet edge for your pizza. Fatty meats like bacon should always be cooked before topping and the fat should be drained, says Andino. “If you don’t do this, your pizza will be really greasy.” Similarly, pre-cook mushrooms before “Throw some in a sauté pan with a little olive oil and add in garlic at the end,” Andino says. But don’t overcrowd the pan — “the mushrooms will start to boil in their own juices, which you don’t want.” If you like sausage on your pizza, Andino recommends making your own. It’s easier than you might think: “Just chop up Italian sausage links and mix with fennel, garlic, salt and pepper.” As for pepperoni, it’s best to spring for pre-packaged or Italian deli fresh-sliced brands.
PANCETTA
+ PEPPERONI
SAUSAGE
COOKING THE PIZZA: Pizza assembly is a
delicate balancing act. It’s important that there’s an “almost even ratio of cheese to sauce to crust,” says Andino. “Too much cheese makes little cheese makes the pizza dry.” Everyone loves cheese and toppings, but exercising some restraint puts you in the same league as Italian pizza-makers, “who just sprinkle on a little cheese and toppings.” Before cooking your pizza, get the oven as hot sheet to slide the pizza onto the oven racks. Cook the pizza “hot and fast” for about 10 minutes. Remove the pizza and sprinkle with your choice of cold toppings, like arugula and other herbs. “I like a mix of rosemary, parsley and thyme,” says Andino. Wait a minute or two, and then slice. “Just play with different recipes,” says Andino. “Find things that work for you.”
FEED
SAUCE BOSS
SAUCES
Know how to pair your favorite pasta with the right type of sauce. By Hillary Lindwall
F
vegetable
butter & oil meat
or college students, pasta is an obvious staple: you boil it, pour some sauce over it,
creamy seafood
which sauce belongs with which type of pasta? Pairing pasta and sauce correctly is tomato
thumb, thin, delicate noodles are made for lighter sauces, while stronger and more substantial
pesto
accessibility and versatility — two qualities every college student needs.
ILLUSTRATIONS BY KYLE HANCHER
PENNE RIGATE
MACARONI
ZITI
ROTINI
ROTELLE
RIGATONI
MOSTACCIOLI
LINGUINE
JUMBO SHELLS
FUSILLI
CAMPANELLE
FETTUCCINE
ANGEL HAIR
FARFALLE
LASAGNA
NU-SPOON.COM |7
MEAT TENDERIZER Use this tool to pound out raw making the meat easier to chew and digest.
COLANDER Use a colander to drain pasta, rinse berries and make spätzle (look it up).
GRATER Grate anything from cheese and vegetables to garlic and ginger, and zest citrus fruits with ease.
NUT CRACKER Crack nuts. Crack lobster claws. Get crackin’. “Say crack again.”
KITCHEN DICTION We’ll be quizzing you afterwards.
POTATO MASHER Invest in a potato masher for smoother mashed potatoes and creamier guacamole.
SALAD SPINNER PHOTO BY DANIEL SCHULEMAN
Spin-dry your salad after rinsing. The whirring is rather hypnotic.
GARLIC PRESS Avoid tedious mincing and smelly hands with one simple squeeze.
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FEED
FOOD WITH SEOUL
Junior Sungsub Billy Choo teaches us the ins and outs of Korean cuisine. By Megan Suckut
B
connotes a grilled rack of ribs slathered with dark, savory sauce. Korean barbecue, however, is a
SESP student from Korea, to discover the best customs he can’t quite stomach. RICE: Korean food tends to be stew-based and eaten with rice. “Rice is a main dish in Korean cuisine, and everything else is a side dish.
BACON: Korean bacon is very different from very thin and usually crispy, Korean bacon is cut in a way that keeps it thick and less crispy. It’s also uncured and rarely marinated or seasoned. Koreans typically serve it with two sauces: one is ssamjang, a sauce made with red chili paste, soybean paste, sesame oil and green onion; the second is sesame oil with salt and a bit of black pepper.
FOR AUTHENTIC KOREAN FOOD, EAT OUT AT
CHEESE: Cheese is foreign to Korean cuisine.
SAN SO0 GAB SAN
PHOTO BY DANIEL SCHULEMAN
“It’s new to me that people put cheese on
5247 NORTH WESTERN AVENUE
get the merits of just macaroni, and with cheese on top it’s very weird. I don’t under-
MEAT PREP: Korean meat preparation Ssamjang, primarily used in fresh lettuce wraps, is made of ground garlic, red chili paste, soy bean paste, sesame oil and green onion. It goes well with Korean barbecue, but it is also eaten as a dip for cucumbers and carrots.
prepare meat. “You guys seem to cook it plain Choo. “We don’t usually cook meat like that; Koreans often use marinades like red chili like sesame oil and soy sauce with sesame rice paste) and soy sauce.
PICKLES:
SEASONING: Korean cuisine utilizes a
Koreans have kimchi. Kimchi is a staple side dish often made from pickled, fermented cabbage.
SALAD:
-
sesame oil and pepper powder (which is a lot like chili powder) are the most popular seasonings in Korea.
SPICE: tender but not completely mushy, Choo says.
FAVORITE DISH: of Korean barbecue, but Choo’s favorite kind is bulgogi, a type of barbecue characterized by its marinated, grilled, thinly sliced steak. His favorite way to eat Korean barbecue is forming a bowl with lettuce and putting a bed of rice inside it, topping it with dipping sauce (soybean paste mixed with red chili paste, sesame oil and green onions) and adding the barbecued meat on top. NU-SPOON.COM |9
Could your DNA determine your feelings about cilantro? By Aurelie Corinthios
W
Middle Eastern dishes have been using the feathery, branch-like leaves of cilantro for centuries.
researchers asked pairs of twins to rate the
fraternal twins gave like assessments, whereas identical twins’ similar ratings were closer that cilantro preference may be a genetic trait, but Wysocki cautioned that there hasn’t been
equally opinionated cilantro hater who shudders in revulsion, denouncing its soapy and even bug-like taste. So how is this seemingly harmless green herb capable of producing such polarized behavioral neurologist Charles J. Wysocki of the Monell Chemical Senses Center in Philadelphia, we might be genetically predisposed to love or hate cilantro. Wysocki
10 |
which separates compounds, can be used to break down the molecules in cilantro so that researchers can analyze each compound individually with both the instrument and their sense of smell. When the cilantro is heated, the soapy odor is released, followed
DON’T MIND IT
*123 NORTHWESTERN STUDENTS PARTICIPATED IN THIS SURVEY
goes, cilantro haters may have different receptor genes for the protein that interacts with the more pleasant smelling compound. While the evidence continues to grow that an aversion to cilantro may be genetic, such as which genes are responsible for this
minutes later. Cilantro haters seem to be able to detect
PHOTO BY MAGGIE GORMAN
“coriander” this word is traced back to the greek word for bedbug, koris, presumably because of the leaves’ aroma.
conclusion yet. Wysocki also speculated that the dislike of cilantro stems mainly from its odor rather than its taste, hypothesizing that those who don’t like it lack the ability to detect certain
HATE IT
34.96%
leafy herb with the world. You can be sure that for every cilantro lover who relishes its
LOVE IT
Interestingly, the twins tended to fall into clear-cut categories, either loving or hating
members that dub it “the most offensive some cilantro lovers created the “Fuck Yeah
HOW DO YOU FEEL ABOUT CILANTRO?*
14.63%
about this controversial herb. Opposition groups forming on websites like “I Hate
studied identical and fraternal twins’
50.41%
hether you know it as cilantro, coriander or Chinese parsley, you’ve probably seen this bright green herb pop up on restaurant
FEED
5 THINGS YOU SHOULD KNOW ABOUT EGGPLANTS In addition to the traditional glossy, plant, there are a variety of other types of eggplants ranging in color
1
CHINESE EGGPLANT
the Chinese eggplant,
AMERICAN EGGPLANT
and many more.
PHOTO BY JULIA MAGUIRE
2
TOGA EGGPLANT
BABA GANOUSH MEDIUM SERVES
Study up on one of nature’s strangest vegetables. By Julia Maguire
Eastern dip similar to hummus, made with creamy baked eggplant in place of chickpeas. Roasting the eggplant gives it a smoky that tastes even better the longer it sits.
purple skin encases the oddly lightweight vegetable, and when raw, the
chef’s weekly meal plans.
GRILLED CHINESE EGGPLANT MEDIUM SERVES
15 MINUTES
WHAT 1 Chinese eggplant cut into thin strips lengthwise cup peanut oil 1 tablespoon honey 1 garlic clove, minced teaspoon ground ginger ¼ teaspoon cayenne pepper ¼ teaspoon salt
HOW
40 MINUTES
WHAT 1 large eggplant 1 garlic clove ¼ teaspoon salt (or more to taste) 2 tablespoons tahini 2 tablespoons lemon juice 1–2 tablespoons
phytonutrient found in the skin of eggplants is a potent antioxidant known to protect brain cells and scavenge free radicals.
3
eggplants look hardy, they are actually very perishable and ought to be handled with care. Once cut, eggplants should be used will oxidize quickly after being exposed to air. When shopping for an eggplant, choose one that is shiny
4
5
Eggplant is sometimes known
1
SLICE eggplant lengthwise into thin strips, place into a shallow baking dish and sprinkle on both sides with salt. 2
COMBINE peanut oil, honey, garlic, ginger, cayenne pepper and ¼ teaspoon salt into a small bowl and mix well. 3
POUR (or brush) marinade over the
eggplant to coat. 4
PLACE eggplant on grill over
medium heat and cook until lightly browned on both sides (approximately 4–5 minutes per side). Alternatively, bake in 350°F oven for 15–20 minutes. 5
SERVE hot or at room temperature.
HOW 1
PREHEAT oven to 450°F.
2
PLACE whole eggplant onto baking
sheet and prick all over with fork. 3
BAKE eggplant for approximately 30 minutes or until soft inside. 4
CUT eggplant in half lengthwise, draining any extra liquid, and scoop
smaller eggplant when cooking; small eggplants have fewer seeds and are often less bitter than their larger counterparts. You can also soak the eggplant in water and salting it prior to cooking to minimize bitterness.
or blender. 5
ADD garlic, salt, tahini and lemon juice and blend until smooth. 6
SEASON with more salt to taste.
7
GARNISH with parsley and a thin slice of lemon.
NU-SPOON.COM |11
RAISE YOUR GLASS A beginner’s guide to wine By Madeleine Shannon THE GLASS
BOWL
A wine glass has three parts: the foot, the stem and the bowl. Red wine is typically served in a full, round glass. This shape allows more surface area of the wine to come in contact with air, which is A white wine glass, on the other hand, is taller and more U-shaped. This shape helps maintain a cooler temperature while still allowing for contact with the air.
SMELLING
FOOT
just yet, you will be able to tell if the wine is off.
FOOD PAIRING
To save yourself from food and wine pairing embarrassment, know the basic rules: reds complement (think steaks with rich sauces), while whites are lighter and should be paired with similarly lighter foods (think seafood or a lemony chicken dish).
SERVING
White wine should be kept in the fridge and tastes best when chilled. While the wine should not be served too cold, and never over ice, serving a cheap white wine (hello, college budget) colder than normal will improve the taste — mostly by Store grapes in the freezer or invest in reusable ice cubes so you can cool your wine in a time crunch. Contrary to popular belief, red wine is not supposed to be served at room temperature; it should be served cool. Store your wine in a cool area or chill the bottle for 20 minutes in the fridge before opening.
HOLDING
only half of the glass. White wine
SOMMELIER \ s -m l-’ya\
CORKED \ ‘korkt\
This should go without saying, but
WINE TERMINOLOGY
LEGS \ ‘legs also ‘lags\
Legs refer to the lines of wine that stay on the side of the glass after the wine has been swirled. The thicker and more visible the “legs” are, the higher the alcohol content of the wine. “Good legs” isn’t an indication of wine quality.
12 |
BODY \ ‘ba-de\
Body is used to describe how heavy a wine feels in your mouth. “Light body” indicates that the wine feels light and airy; “medium body”
A sommelier is a wine connoisseur hired by restaurants to help recommend food and wine pairings.
too heavy; “heavy body” or “full body” describes the feeling of a dense, rich wine, typically high in alcohol content.
TIP: IF YOU SPILL RED WINE ON YOURSELF, POUR BAKING SODA ON IT (THE BAKING SODA WILL LIFT THE STAIN) THEN RINSE WITH HOT WATER.
If a wine is “corked,” it has been contaminated or tainted by the cork. This happens in about 5 percent of wine bottles, which is the reason behind tasting wine before accepting it at restaurants.
PHOTO BY DANIEL SCHULEMAN, ILLUSTRATIONS BY ASHLEY WU
STEM
We’ve all seen the classic cork smelling routine or the famous swirl-and-sniff gig, but why do people do it? Cork smelling originated as a way to detect counterfeit wine. Today, it is thought to be unnecessary and is discouraged by some wine enthusiasts. It’s more important to look at the cork instead. The bottom of a good cork should be stained with wine, indicating that the wine was stored horizontally or upside down and that no air was let into the bottle. Swirling, smelling and tasting the wine itself, however, is encouraged! To smell wine correctly, keep the wine glass on the table and gently swirl the glass around a few times. Then lift the glass to your face and take a whiff. While you may not be
surprisingly it has been done: never hold the glass by the foot. That being said, never hold your wine glass by the bowl. It is more elegant to hold your wine glass by the stem. This way, the heat from your hand won’t affect the temperature, and therefore the taste, of your wine.
GOT A PROBLEM? HERE’S THE ANSWER.
P EM
TY
F
D RI
GE
quinoa is pronounced keen-wah
Something from Nothing Satisfy your stomach even with an empty fridge. By Kendra Valkema Let’s be real: it’s next to impossible to keep a fully stocked fridge. Recall the last time you found yourself staring into a colorful, took a few overzealous meals to bring you right back to where you started. But the next time you stare into a nearly empty fridge, worry not. This recipe uses fruit you probably have sitting on your counter, and the quinoa can be substituted for whatever grain you have on hand. Once you restock, jazz up this recipe by adding toasted walnuts, goat cheese and fresh parsley.
APPLE-CITRUS QUINOA SALAD EASY
35 MINUTES SERVES WHAT
1 cup quinoa, dry 3 apples 2 cups spinach
3 tablespoons olive oil Juice from 2 oranges
HOW 1
POUR quinoa into a strainer and rinse under cool water until water runs clear. 2
BRING quinoa and 2 cups of water to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and cook quinoa until it has absorbed all of the water, stirring occasionally. 3
TRANSFER quinoa to a large bowl and place the bowl uncovered in the fridge to chill. 4
SLICE the apples into bite-sized pieces.
PHOTOS BY KENDRA VALKEMA
5
CUT each orange in half and squeeze over a bowl to catch the juice. Remove any seeds from the juice. 6
TOSS together quinoa, spinach, apples, orange juice and olive oil. 7
SERVE immediately or store in an airtight container in the fridge for up to two days. NU-SPOON.COM |13
PHOTO BY KELDA BALJON, ILLUSTRATIONS BY KYLE HANCHER
CHIP TIPS FOR CLASS By Tiffany Chang
CLASSIC LAYS CHIP-TO-AIR RATIO 40:60 CRUNCH Crunchy yet airy BAG NOISE Too loud for class POST-CHIP RESIDUE Ocean of grease
TOSTITOS CHIP-TO-AIR RATIO 60:40 CRUNCH Crunchy BAG NOISE Back-row appropriate POST-CHIP RESIDUE Lingering salt,
lightly brush onto pants
HOMEMADE KALE CHIPS CHIP-TO-AIR RATIO Depends on how many
you put in your Ziploc bag CRUNCH Lightly crispy BAG NOISE Pretty chill POST-CHIP RESIDUE Leafy bits
(watch out for teeth)
PAINT CHIPS CHIP-TO-AIR RATIO 100:0 CRUNCH Break-your-teeth crunchy BAG NOISE The silent killer POST-CHIP RESIDUE Lead poisoning
14 |
Cruise Controlled Cooking SA
DA L L
Magic cauldrons cook while you’re in class. By Annie Trimber
CROCK-POT CHICKEN CHILI
When we get busy, it’s easy to just stop at Chipotle and pick up
EASY
C
anything from soup to pulled pork to desserts. Chili in particular is super easy and great for a busy day out of the house. Simply throw the ingredients into the Crock-Pot before class, work hard all day and come home to a warm, comforting bowl of chicken chili. You’ll wonder why you hadn’t been doing this every night.
8 HOURS SERVES WHAT
I spent an entire quarter eating while, the bills started adding up, and both my bank account and my parents were not pleased with me. Upon consulting my parents, friends and anyone else who would listen to my problem, I came across the Crock-Pot, and let me tell you, few things more magical exist.
S LA
1 pound boneless, skinless, chicken breasts 2 cans of white beans, drained and rinsed 14.5 oz can diced tomatoes 2 cups chicken broth 1 medium onion, chopped
3 medium carrots, chopped 3 garlic cloves, minced 1 bay leaf 1 ½ tablespoons crushed red pepper (optional) ¼ teaspoon salt Dash of pepper
HOW 1
PLACE chicken breast in Crock-Pot.
2
POUR remaining ingredients over chicken.
3
SET Crock-Pot on “low” and cook for 7 hours.
4
REMOVE chicken breasts from Crock-Pot. Shred chicken breast with two forks. The chicken will be extremely tender, so this will be easy! 5
RETURN chicken to Crock-Pot and cook for one more hour.
6
KEEP Crock-Pot on “warm” until you’re ready to eat.
Y
SOLUTION
KISS THE COOK A foolproof recipe for landing that second date By John Meguerian Esquire uses this recipe in the ‘Cooking for Men’ section and Cosmopolitan calls a variation of this dish ‘engagement chicken.’ What this means is that you should make this chicken if you don’t want to be forever alone. It’s easy, doesn’t require you to slave over the stove all night and looks freakin’ impressive.
ROASTED CHICKEN AND BROCCOLI RABE EASY
35 MINUTES SERVES
ROASTED CHICKEN
WHAT 4 tablespoons canola oil 2½ chicken parts Salt and pepper
HOW 1
PREHEAT the oven to 450°F.
2
SPRINKLE a generous amount of salt and pepper on all sides of chicken parts. 3
HEAT a cast iron pan over high heat, and add the canola oil.
4
BROCCOLI RABE
ADD the chicken skin-side down when the oil is hot and cook 3–5 minutes on each side until crispy and golden. 5
WHAT 2 tablespoons olive oil 1 tablespoon canola oil 4 garlic cloves, thinly sliced 2 bunches of broccoli rabe ¼ cup water or chicken broth 2 tablespoons salted butter 1 lemon Salt, pepper and crushed red
REMOVE from heat and put the pan in the oven to cook chicken for 20 more minutes.
HOW 1
POUR oils into a pan over medium heat and sauté garlic until
golden. 2
TOSS broccoli rabe in the oil, add water or broth, and cover.
3
COOK until most of the water has evaporated, about 8 minutes.
4
REMOVE cover, season with salt, pepper and red pepper
roasted chicken.
TE
NI
GH
T
PHOTO BY JOHN MEGUERIAN
DA
A WOMAN LOVES A MAN WHO CAN COOK, YEAH? BRINGING OUT THE BIG GUNS. — MATTHEW MACCONAUGHEY, HOW TO LOSE A GUY IN 10 DAYS NU-SPOON.COM |15
Party in Your Pasta A fettuccine recipe with an unexpected buzz By Maggie Gorman ike runners preparing for the next day’s marathon, those who plan to drink should consume carb-based meals in large volumes to prepare for the strain their bodies are about to endure. Carbs are great to eat before you imbibe because they slow alcohol absorption, so you can consume more booze without the adverse effects.
L
hand and would rather just skip the preparation and get straight to drinking, there’s an easy way to combine everyone’s favorite things (beer and eating, of course)
when combined with mushrooms, peas, rosemary and a generous helping of bacon, it makes for a pasta dish that’s hearty and homemade with an unexpected (but not unwelcome) boozy twist. already have in your pantry, and if you’re missing something, it’s open to adjustments. Let the pasta pregame begin.
LE
F
V TO
ER
O BO
FETTUCCINE BEER-ALFREDO MEDIUM
40 MINUTES SERVES
WHAT 1 cup frozen peas 1 cup crimini mushrooms 5 slices bacon 1 teaspoon fresh rosemary, chopped 4 ounces fettuccine noodles 1 quart water 2 cans beer 2 tablespoons brown sugar 1 package dry Alfredo sauce mix Salt, pepper and grated Parmesan cheese to taste
HOW 1
BOIL water and beer in two separate pots. Once water boils, toss in a pinch of salt. Once beer boils, mix in brown sugar. 2 FRY bacon in a large pan until crispy while waiting for liquids to boil. 3 REMOVE bacon and, using the same pan, sauté mushrooms and rosemary together until soft. Crumble bacon and set aside with sautéed mushrooms. 4 COOK pasta in boiling water according to package directions, or for 10–12 minutes. Meanwhile, microwave peas for 6–7 minutes. 5 BOIL beer and brown sugar mixture until
on Alfredo sauce mix package. Then make Alfredo sauce according to directions on the package, substituting the beer for any liquid called for in the recipe. 6 DRAIN cooked pasta and toss with sauce, cooked peas, sautéed mushrooms and crumbled bacon in a large bowl. Add salt and pepper to taste and serve hot, with grated Parmesan on top if desired.
ZE
PHOTO BY MAGGIE GORMAN
16 |
TIP: START YOUR BACON IN A COLD PAN, THE STRIPS WON’T SHRINK AND CURL AS MUCH.
SOLUTION
PHOTO BY KENDA VALKEMA, ILLUSTRATIONS BY KK REBECCA LAI
HA
NG
OV
ER
HANGOVER CURES By KK Rebecca Lai
COCONUT WATER Feeling parched the morning after partying? It’s important to replace
are great for rehydration, and this natural drink doesn’t have added sugar like sports drinks.
Hangover Helper
What to make when your body aches By Kendra Valkema
SLEEP Your body is great at healing itself
away your hangover (which can be a challenge at Northwestern).
buzz, pull your hand away from the unsatisfying box of Cap’n Crunch. Instead, recover from the night before by whipping up this banana bread pudding, which is easier to make than that full of potassium, an electrolyte found in bananas, and cysteine, an amino acid in eggs that boozy pains disintegrate as you dig your way through the sugar-crusted top and into the warm caramelized bananas.
BANANA BREAD PUDDING MEDIUM
45 MINUTES SERVES
WHAT
HOW 1
1 piece of bread (if it’s stale, even better)
2
SLICE banana. Cut bread into small cubes.
3
SPRINKLE small spoonful of brown sugar over bottom of a
cup milk 1 egg 1 teaspoon vanilla extract
doesn’t love scrambled eggs after bacon, mushrooms and spinach to
1 ripe banana
4 tablespoons brown sugar
EGGS Eggs have chemicals that cleanse
create a satisfying meal.
PREHEAT oven to 375°F.
small ramekin or loaf pan (you can also split this between three layer of bread cubes on top of the bananas. 4
WHISK together egg, milk, 3 tablespoons of brown sugar and
vanilla in a small bowl. Pour half of mixture over layers in dish.
VIRGIN MARY Opt for a Virgin Mary instead of a
5
ADD another layer of bananas. Add another spoonful of brown sugar. Add another layer of bread cubes. 6
PUT dish on small baking pan (to catch anything that bubbles over) and bake for about 35 minutes or until puffy and bread is golden brown.
help your system dilute the alcohol. Plus, the celery stalk will make up for the beer calories you consumed the previous night.
NU-SPOON.COM |17
NUKE IT
EX
P
S RE
S
O CO
K
Microwave a threecourse feast. By Michelle Loret de Mola
BACON-WRAPPED ASPARAGUS WITH GOAT CHEESE EASY
12 MINUTES SERVES WHAT
2 slices of bacon ¼ pound medium asparagus, tough ends trimmed (about 5) 2 teaspoons olive oil 1 ounce fresh goat cheese, crumbled 1 teaspoon lemon juice ¼ cup water Salt and pepper to taste
HOW 1
WRAP bacon in damp paper towels and microwave for 4–6 minutes, or until crispy. 2 CRUMBLE bacon and set aside. 3 LAY asparagus on damp paper towels on a microwaveable plate. 4 DRIZZLE with 1 teaspoon of olive oil. Salt and pepper to taste. 5 MICROWAVE on high for 3–4 minutes, or until crisp but tender. 6 SPRINKLE goat cheese and bacon on top of asparagus. 7 DRIZZLE with lemon juice and 1 teaspoon of olive oil. 18 |
PHOTO BY DANIEL SCHULEMAN
Freshman year, when I realized dorms don’t come with fully stocked kitchens, things took a turn for the worse. I longed for the appliances to be able to cook my own meals creatively. Fast forward three years and I am living off campus with my own kitchen, but I rarely have the time and energy to break out the pots and pans. Enter the microwave, the only appliance necessary to create a gourmet three-course meal.
RISOTTO EASY
25 MINUTES SERVES WHAT
SHRIMP EASY
12 MINUTES SERVES WHAT
¼ cup butter ½ pound large shrimp, peeled and deveined Salt and pepper to taste Parsley for garnish Half a lemon, juiced
HOW 1
MELT butter (15–30 seconds on high) in small bowl. Add salt, pepper and lemon juice. Stir well. 2 COAT microwave safe casserole dish with non-stick cooking spray or a bit of butter. Arrange shrimp in a layer on dish. Pour butter mixture evenly over shrimp. 3 MICROWAVE on high for 2 minutes, then rearrange so that center shrimp are on outside, and vice versa. Microwave for another 2 minutes, and rearrange again. Then microwave for a final 2 minutes. TIP: Shrimp are ready when they turn pink.
1 tablespoon butter 1 tablespoon minced garlic ¼ onion, chopped ¼ cup vegetable broth ¼ cup uncooked Arborio rice ¼ cup white wine ¼ cup grated Parmesean cheese
HOW 1
COMBINE the butter, garlic and onion in a microwaveable bowl. Cook on high for 2 minutes. TIP: Butter should simmer slightly and onions should be soft and translucent. Be careful not to burn the butter. 2 PLACE vegetable broth in another microwave safe dish. Heat on high until the broth is hot but not boiling (approximately 2 minutes). 3 STIR the rice and broth into the dish with the onion, butter and garlic mixture. Microwave covered for 6 minutes. 4 STIR in wine and microwave for 10 minutes. TIP: Most of the liquid should boil off. If rice seems dry, stir in water, wine or cream to reach the desired consistency. 5 STIR in cheese and add shrimp.
CHOCOLATE CAKE IN A MUG EASY
8 MINUTES SERVES WHAT
cup 4 tablespoons sugar 3 tablespoons unsweetened cocoa powder 1 egg white 3 tablespoons milk 3 tablespoons butter or vegetable oil ¼ teaspoon baking powder ¼ teaspoon vanilla extract Dash of salt ½ teaspoon cinnamon
HOW 1
WHISK all ingredients in a mug until smooth. 2 COOK on high until puffed, about 1 ½ minutes. TIP: It is ready when it puffs up. Cooking it until its “dry” on top will make the cake spongy and dry.
SOLUTION
Mean and Green A vegetarian recipe that will make your meat-eating friends drool. By Julia Maguire
VE
T GE
A
A RI
N
until I discovered the mouth-watering raw taco recipe by my favorite
ton’s recipe is adapted slightly to make it a bit simpler to prepare.
RAW TACO MEDIUM
25 MINUTES SERVES
WHAT
HOW TACO MIX 1
TACO MIX 1 cup walnuts 1 teaspoon ground cumin ¼ teaspoon ground chipotle 1 tablespoon Braggs or soy sauce 1 teaspoon olive oil ADDITIONAL INGREDIENTS
1 small purple cab bage (for taco shells) 1 diced avocado
PUT
HOMEMADE SALSA
to the texture of ground beef).
1 cup chopped cherry tomatoes ½ orange bell pep
HOMEMADE SALSA
½ small red onion, minced ( 1 3 cup) ½ cup chopped mango ¼ cup cilantro (or substitute parsley) 1 garlic clove, minced Juice of half a lime 1 tablespoon olive oil Salt to taste
2
DICE cherry tomatoes, bell pepper, onion and mango into small evenly sized pieces and place in a mixing bowl. 3
ADD chopped cilantro (or parsley) and minced garlic to the bowl and combine.
4
ADD juice of half a lime and 1 tablespoon of olive oil, combine and let sit for 5 minutes. 5
SEASON with salt to taste.
ASSEMBLY 6
PLACE cabbage leaves on plate (two per person) and add a large spoonful of walnut mix to each.
7
TOP walnut mix with a large spoonful of salsa and diced avocado.
8
ADD any other of your favorite taco toppings and enjoy!
tip if you don’t have a food processor or a magic bullet, chop the walnuts with a sharp knife and toss with the other
PHOTOS BY JULIA MAGUIRE
ingredients.
NU-SPOON.COM |19
PHOTO BY NINA LINCOFF WHO YOU CALLIN’ “SWEET POTATO?” I HAVE OVER 30 ACCESSORIES, AND I DEMAND RESPECT! — MRS. POTATO HEAD, TOY STORY 3
20 |
pe’tato pe’tato e
otatoes are not the most asthetically appealing of nature’s bounty — they’re mostly the color of earth, they burrow down underneath all that soil, and often they are mottled, wrinkly and specked with a couple tuber-moles. Even the few potatoes, that hide
P
GARLIC BUTTER ROASTED POTATOES
e
BY NINA LINCOFF
underneath their skins are homely at best on the outside. However, the utility of the potato and the delicious richness and body it adds to any meal is much more than skin deep. Thankfully, accessing that wealth requires only a little preparation and patience. Here are four recipes that
USE: Yukon Gold, or another small, waxy potato
1>
PREHEAT oven to 375°F.
2>
BRING pot of salted water to a boil then reduce to
Roasting is the easiest way to tease the sweetness and nuttiness out of starches, vegetables and even fruits. Here, with just a few simple ingredients, Yukon Gold potatoes transform into creamy bites of heaven. Serve alongside any protein or dressed-up salad for a deliciously rustic dinner, or top with crumbled bacon and a fried egg for a lazy Sunday brunch.
3>
EASY
4>
5>
6>
55 MINUTES SERVES
2 pounds cup olive oil 2 tablespoons butter 6 cloves garlic, peeled and halved Salt and black pepper to taste
USE: Yukon Gold, or another small, waxy potato
SIMPLE POTATO SALAD WITH YOGURT HERB DRESSING
celebrate the potato in all its rich, earthen glory — two master recipes and two ways to adapt the leftovers into something as delicious as the original, yet completely different. Believe it or not, the humble potato has more than a few tricks to reveal underneath that rough skin. Which, as it turns out, you can eat too.
A great way to dress up any leftover vegetable or starch is to turn it into some sort of salad or salad component. In just a few simple steps, you even serving temperatures of a dish. Here, an easy yogurt-herb dressing adds another level of creaminess to the already garlicky potatoes, perfect for a potato salad. The fresh herbs, Dijon and lemon juice provide a nice zing which lightens the dish. This dressing is also incredibly multipurpose. Because it’s a thick, yogurt-based dressing, it makes a great spread for sandwiches and can be added as a dollop of richness atop many soups.
7>
a simmer. WASH and peel potatoes, then halve. ADD potatoes to water and bring back up to a boil. Then reduce to a simmer and cook for 5 more minutes. Drain and set aside. COMBINE the garlic halves, olive oil and butter in a 9” by 13” baking dish. Heat in oven until butter is melted. PUT the drained potatoes in baking dish with butter, oil and garlic and toss until completely coated. Season with salt and pepper (about ½ teaspoon salt and black pepper to taste). ROAST potatoes in oven for about 30 minutes, or until golden brown and tender when pierced with a fork. Let cool a couple minutes before serving.
EASY
10 MINUTES SERVES
Leftover garlic butter roasted potatoes ½ cup plain Greek yogurt 1 teaspoon Dijon mustard 2 tablespoons olive oil ½ cup freshly chopped herbs (chives, parsley and green onions) 1 tablespoon lemon juice Salt and black pepper to taste 1> 2>
3>
BRING leftover potatoes to room temperature and place in
a large bowl. WHISK together the yogurt, mustard, olive oil, herbs and lemon juice in a separate bowl. Season to taste with salt and black pepper. ADD dressing a little bit at a time to the potatoes, roughly mashing them as you go but reserving large, inch-sized chunks until the salad is dressed to your liking. Serve immediately or refrigerate until further use. NU-SPOON.COM |21
USE: Russet Potatoes
SIMPLE MASHED POTATOES 1 ½ pounds potatoes, washed, peeled and cut into large chunks About ¼–½ cup milk, cream or potato cooking liquid 4 tablespoons butter Salt and black pepper to taste Optional: Sautéed or roasted garlic, freshly chopped herbs like chives or parsley, sautéed shallots, couple tablespoons sour cream, ¼ cup Parmesan cheese or herbed cheese like Boursin
USE: Russet Potatoes Bubble and Squeak is a traditional English method of using leftover mashed potatoes and vegetables. It’s essentially a potato pancake and is a phenomenal way to repurpose leftover
BUBBLE AND SQUEAK
combination below with a hint of onion and garlic, the bite of Parmesan cheese, and any sort of vegetable medley, Bubble and Squeak don’t have onion or garlic on hand, substitute with ingredients you have available. Green onions would work wonders, as would a dash of mustard. In place of the Parmesan, substitute any number of cheeses — pepper jack, cheddar, Gruyére, or put the all-American spin on these potato pancakes and top them off with Velveeta.
MEDIUM
MINCE onion and garlic.
2>
MELT 1 tablespoon butter
35 MINUTES SERVES
At least 2 cups leftover mashed potatoes 2 tablespoons ¼ cup Parmesan cheese 1 cup vegetables you have on hand) ½ medium yellow onion 1 clove garlic 1 tablespoon butter, plus a bit more for frying Optional: ¼ cup fresh herbs like parsley or chives
22 |
1>
3>
4>
in a medium-sized skillet. Sauté onion for 5 minutes over medium heat until translucent. Add garlic and sauté for an additional 3–5 minutes. Remove from heat. STIR together onion and garlic, leftover mashed potatoes, Parmesan cheese, chopped fresh herbs in a separate bowl. MELT a bit of butter in the skillet over medium heat. Shape ¼ cup-sized balls of the potato mixture into ½-inch thick patties. Fry each patty until golden brown on each side, about 3–4 minutes each. Serve immediately.
Mashed potatoes are an essential side dish to have in your repertoire. The creamy, lush texture plays well with almost any stewed or roasted meat, and they are the ultimate sauce well building block. Best of all, mashed potatoes work wonders as leftovers. Pan-fried in Bubble and Squeak (see below), slapped in the middle of a hot turkey sandwich, or combined with a bit of bacon and cheese and deep-fried into fritters or croquettes, mashed potatoes are the foundation for any number of tuber-wonders.
MEDIUM
45 MINUTES SERVES
1>
BRING large pot of salted water to a boil.
2>
ADD potato chunks and boil for about
3> 4>
5>
20 minutes or until tender when pierced with a fork. DRAIN, reserving about 1 cup of cooking liquid, and return potatoes to cooking pot. ADD butter and ¼ cup of milk, cream or cooking liquid and mash potatoes together with a fork, whipping as you go. ADD more liquid if a looser consistency is desired. Season to taste with salt and pepper and add additions like roasted garlic, Parmesan cheese, fresh herbs, etc. Keep covered until ready to serve.
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BENEFIT GAIN DISCOVER
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(847) 267 9600
best H C N U BR
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PHOTO BY DANIEL SCHULEMAN
Egg-cellent options to satisfy your meal-crossed cravings. By Amanda Gajdosik, Maggie Gorman, Hillary Lindwall, Megan McCormack, Shayna Starr, Megan Suckut
NU-SPOON.COM |25
bBReUstNCH OF
THE
menu and free unlimited coffee bar make for there will be leftovers, which makes up for the higher-than-expected prices. If you want to beat the crowds, show up early, since Bat doesn’t take reservations. And if you want to skip the wait altogether, order your breakfast Balawat to go.
BRUNCH Sun 10am–10pm, Mon-Thurs 11am–
10pm, Fri 11am–11pm, Sat 10am–11pm 1709 Benson Avenue — Chicago (847) 733-7117
DIXIE KITCHEN
M. HENRY
BAT17 THE LUCKY PLATTER
MORTON GROVE
Located just a few blocks from the Bryn Mawr El stop, m. henry is an Andersonville establishment that has mastered the art of both sinfully sweet and satisfyingly savory brunch dishes.
EVANSTON SKOKIE
making but the staff is attentive and always happy to answer questions. And it doesn’t hurt that they provide endless streams of Chicagoroasted coffee. In addition to the extensive breakfast, lunch and brunch menus, m.henry offers daily specials that embody the restaurant’s slogan, “chow for now,” advocating fresh, seasonal and local ingredients combined in inventive ways. Fannie’s Killer Fried Egg Sandwich ($9. 25) is a must-have. The fresh-baked sourdough bread has just the right amount of chew to complement the thick-cut bacon in all its crispy glory. The richness of the impeccably fried eggs is balanced by slices of ripe Roma tomato and the salty kick of crumbled gorgonzola. The sandwich comes with crispy house potatoes covered in the chef’s special seasoning blend and topped with garlic, green onion and red pepper. On the opposite end of the brunch spectrum sits the much-acclaimed blisscakes. These
ROGERS PARK LINCOLNWOOD
M.HENRY TRE KRONOR FOREST GLEN
If you haven’t been to Bat 17 yet, put down this magazine and go. Bat is a loud, college-friendly establishment that doubles as a nighttime sports bar, and, to many students’ surprise, it is also a popular brunch spot. In the morning hours (and until 10pm), stop in for Bat 17’s famous Balawat, a giant breakfast sandwich that comes in four varieties and is served on Bennison’s Bakery fresh sourdough bread. Though the breakfast sandwiches are certainly the way to go, Bat 17 also serves up sweet French toast dishes, savory corned beef hash ($12.39), and four
$$
HOTCAKES CAFE WILMETTE
BAT 17
ANDERSONVILLE
LAKE VIEW BELMONT
come in half orders too, allowing for ample sharing. Fluffy and thick cakes swim in a sauce MERCADITO SUNDA
crunchy granola that adds textural contrast. The cakes would have been too sweet if not for the layer of vanilla mascarpone sandwiched between them.
OAK PARK
CHICAGO
$$
BRUNCH Tues–Fri 7am–3pm,
Sat–Sun 8am–3pm 5707 North Clark Street — Chicago (773) 561-1600 26 |
THE LUCKY PLATTER MERCADITO The Lucky Platter, an eclectic restaurant that’s perfect for a lazy morning brunch, is located on Main Street just a few minutes from campus. The restaurant’s brunch items may look standard, but they far exceed any brunchfanatic’s expectations. The cinnamon raisin French toast ($7) is prepared with thick, crusty never soggy. The French toast is paired with Lucky Platter’s homemade apple cider syrup, which complements the rich cinnamon and sweet raisins in the bread, and the dish is topped with sweet, fresh strawberries. The fried green tomato benedict ($8.50) is another excellent choice for a hearty brunch. The crispiness of the fried tomato contrasts the runny yolk inside the poached egg, and the Hollandaise sauce has a rich but balanced saltiness. The Benedict is served on the restaurant’s famous cornbread along with a side of warm vegetables. The Lucky Platter also offers vegetarian options, making this a place that can please both the pickiest and most adventurous eaters.
Mercadito is well known for fusing traditional of local and seasonal ingredients, resulting in well-crafted, upscale Mexican dishes. Lucky for us, brunch time is no exception. Mercadito’s pancakes ($12) tie together sweet and savory, where the strawberries and cinnamon marry a to dance on your palate long after the meal ends. The menu also offers Mexican-inspired egg dishes in unique combinations like the sunny side up eggs with rosemary skirt steak and cactus salad ($12). Mercadito serves brunch on Saturdays and Sundays and its energetic yet laid-back atmosphere makes for a great start to Chicago on a Friday or Saturday night instead, stop by Mercadito for its decadent late night brunch selection. $$$
BRUNCH Sat 11:30am–3pm
Sun 11:30am–4pm 108 W. Kinzie Street — Chicago (312) 329-9555
$
BRUNCH Everday 7:30am–2pm
514 Main Street — Evanston (847) 869-4064
DIXIE KITCHEN authentic, hearty Southern comfort food. With its spirited 1930s bait-shop aesthetic, walls decked in New-Orleans-inspired décor, and lively blues music soundtrack, Dixie Kitchen is just jaunty enough to keep your head from dropping to the table in a biscuit-and-gravy-induced coma. The stars of the brunch menu are dishes meant to fuel the day-long labor of a burly bayou with gusto, and your day might go from soulful to sleepy. It’ll be hard not to get stuffed, with Dixie Hash ‘N’ Chicken ($9.95) tempting you to create the ultimate Southern brunch experience. And if fried green tomatoes are intimidating at such an early hour, Dixie offers brunch classics like egg whites and oatmeal with a tasty Southern spin. Dixie Kitchen offers home-cooked comfort food for an incredible value in a spunky atmosphere. If you want to experience New Orleans, ditch the Mardi Gras travel plans and instead take a gastronomic trip within the comfort of our very own Midwestern town. $$
BRUNCH Sat–Sun 9am–2pm
825 Church Street — Evanston (847) 733-9030
HOTCAKES CAFÉ Tucked away on a small corner of Wilmette Avenue near Green Bay Road, the small and unassuming facade of Hotcakes Café is easy to miss. However, the lucky few who notice it and are savvy enough to go inside know it is the perfect place to grab a tasty and, most importantly, affordable brunch. The menu consists of classic breakfast and lunch fare like pancakes, salads and hamburgers, mixed with a few special items. The more unique menu items and have even been mentioned in the Chicago Tribune. These cornand moist on the inside, covered with melted cheese and served with a side of sour cream and salsa. And if you want to save a few dollars, The banana bread french toast ($7.95) is also a special menu item that will help you start your day off right. The thick slices of banana bread are griddle-fried and covered in butter and powdered sugar, creating a golden crust with a soft, banana center. It’s not on the permanent menu, however, so if you’re not lucky enough to order them, Hotcakes’ cinnamon raisin ($6.95) and bread pudding French toast ($7.95) is a delicious alternative. The only possible drawback to having a meal at Hotcakes Café is that credit cards are not accepted. If you decide to make the short journey to Hotcakes, be sure to bring cash and take a chance on any menu item that stretches the limits of normal brunch — you’ll be glad you did. $
SUNDA Sunda’s Asian-fusion menu is one of the best in Chicago, and unlike many other Asian restaurants, it is open for brunch. The creative brunch menu features an “East Meets West” section where diners can choose from Asian- or American-inspired dishes. The “Eastern Flavors” include dishes like tempura French toast ($12), tofu scramble ($11) and a Thai omelet ($12) made with shrimp, pork, watercress, bean sprouts and chili. The must-have Eastern item, however, is the braised pork belly, served on crispy rice patties and topped with poached eggs and Sunda’s special sauce. The “Western Flavors” offer more standard American brunch Sunda’s version of granola ($10) is ginger and mango infused, served with passion fruit yogurt and seasonal fruits. The rest of the menu includes incredible handmade sushi, salads, dim sum options, and even a build-your-own Bloody Mary bar ($7). No small plates here — the brunch portions are big Sunda’s atmosphere is intimate enough for a date, yet trendy enough for a group gathering. Either way, make sure you get a reservation, because the tables here are in high demand.
$$$
BRUNCH Sun 10:30pm–3pm
110 West Illinois Street — Chicago (312) 644-0500
TRE KRONOR If you are looking to venture into Chicago for a new cuisine, Tre Kronor, an authentic Swedish restaurant, is the perfect place. Located on West Foster Avenue, Tre Kronor offers a variety of Scandinavian specialties like Swedish pancakes served with lingonberry, a sweet berry used in many Scandinavian dishes, and of course freshly baked Danishes. Tre Kronor has been serving up homemade and reasonably priced dishes since doors opened in 1992, and its recent feature on Diners, Drive-ins and Dives attests to its quality. For just $2.95, you can order the Swedishand drizzled with lemon icing. The vanilla and orange French toast ($6.95), another sweet treat, is made with thickly sliced egg bread, spread with homemade orange butter and piled high with powdered sugar. For a more savory meal, try Tre Kronor’s fresh quiche ($7.95), which comes in at least four different varieties every day. Dishes are large enough to leave you with a full belly and cheap enough to leave you with a full wallet, too. $
BRUNCH Mon–Sat 7am–3pm, Sun 9am–3pm
3258 West Foster Avenue — Chicago (773) 267-9888
BRUNCH Mon–Sat 6:30am–2:30pm,
Sun 7am–2:30pm 1195 Wilmette Avenue — Wilmette (847) 256 2099
NU-SPOON.COM |27
A CHEF WITH A STORY By Aurelie Corinthios
PHOTO COURTESY OF DEMESSEW ASSEFA
journey of war, guns and hunger.
R
“
emember a single bullet is worth ten lives.” Demessew Assefa was 10 years old when his grandfather presented him with this golden rule and his first rifle. The Ethiopian Revolution was in full swing and his father had just been executed. Nearly 40 years later, Assefa finds himself as the owner and chef of Addis Abeba, the only Ethiopian restaurant in Evanston, named after Ethiopia's capital city where Assefa was born and raised. Not surprisingly, one of
PHOTO BY DANIEL SCHULEMAN
descends from a long line of men he proudly calls warriors. He says there was never a day in his childhood when he wasn’t exposed to a weapon of some about weapons at such a young age allowed him to develop a better understanding of them. “Guns can save you, your
clear and deep. His air is surprisingly serene for someone with such a tumultuous background. He leans back in his chair, crossing one long leg over the other. He is a tall man with large hands that he thoughtfully runs across his hairless head.
a child was the kitchen. “I was always hungry. I spent so much time in there I picked up on a lot of tricks and eventually acquired
“Oh wow, an Ethiopian restaurant! I wonder what they're serving — some water and sand? " almost every Ethiopian dish. to use. He partnered with his cousin and another Ethiopian
traditional Ethiopian food to
when they hear about this aspect ulterior motives because of
have no idea what Ethiopian food is all about, so it was challenging
he says with a laugh.
opened, you would hear certain
FROM WAR GUNS TO KITCHEN KNIVES
along the lines of, ‘Oh wow, an Ethiopian restaurant! I wonder what they’re serving — some
was to become a soldier. “For a long time, I thought it was my
because it uses a wider variety of spices and utilizes many Middle Eastern and Indian cooking techthe traditional Ethiopian customs
says. “I get into a lot of debates.
Fueled by his strong desire to
-
birthplace. Food here is served in colorful mesobs, which are hand woven wicker baskets, and the walls are covered in paintings of characters with large, round eyes, a common characteristic of Ethio-
Endalkachew Haile-Mariam, “He really does bring a taste
FROM ETHIOPIA TO EVANSTON
speak, the warm aroma of yessiga wot and injera (beef stew with traditional Ethiopian bread) lingers cuisine are meat, vegetables and grains, and the most vital ingredient is onion, which is found in
35 MINUTES
1 leg trim the fat, it gives it more 2 cloves of garlic 1 nub of ginger root 1 jalapeño pepper (optional) 2 sprigs of dried rosemary Olive oil Salt and pepper to taste 1
PREHEAT oven to 375ºF.
2
PREPARE your seasonings:
slice and chop fresh ginger. If you’re using jalapeño, slice that up as well. WITH a fork, pierce small holes in various areas of the lamb. 4
STUFF holes with the garlic, ginger and jalapeño. 5
RUB lamb thoroughly with olive oil, massaging it into the meat, and pinch holes so they seal.
introduce Ethiopian culture to people who know nothing about uses his hands just as much as a soldier would, but in a very different way. “When I left home, my biggest worry was what I was going to
MEDIUM SERVES
3
with his 18-year-old daughter,
godsend type of obstacle always
ASSEFA’S ROAST LEG OF LAMB
about being Ethiopian, even though she’s never been to a touch of fatherly pride in his voice. “I can’t wait to bring
6
PAT dried rosemary onto the lamb, coating it entirely. 7
BAKE lamb for about 20 minutes for medium-rare meat, 30 minutes for well-done. 8
SERVE with steamed broccoli, grilled asparagus and rice. 9
ENJOY with a glass of nice Cabernet.
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PHOTO BY DANIEL SCHULEMAN
EATING OUT CAN RACK UP QUITE THE BILL. SAVE SOME DOUGH BY DRINKING YOUR OWN BOOZE. BY ELLEN BARRY, IZZIE BAUM, ANDREA KANG, AND MEGAN MCCORMACK * IF YOU’RE UNDER 21, CLOSE YOUR EYES
FAMILIAR PLACES
I HIM SAS HIMI S A S
JOY S ’ YEE
IVE OL IN THE UNTA O M
I
OK OR
TOD
JOY YEE’S SASHIMI SASHIMI
NO FEE
Sashimi Sashimi serves up creative, delicious sushi at college budget-friendly prices, and believe it or not, it is BYOB too. Lunch combos, which include two maki rolls, a bowl of miso soup and a salad with ginger dressing, cost anywhere from $7.50 to $10.95. The best item on just $4.25 and is a wonderful option for vegetarian friends. This quaint, casual sushi dive is a great place to grab some sushi to accompany your own bottle of wine. If you’re not of legal drinking age, Sashimi Sashimi also offers a variety of bubble teas including mango, passion fruit, red bean, lychee and coconut. No matter your age, there’s something here for everyone. $ Mon–Fri 11:30am–10pm, Sun 1pm–9pm 640 Church Street — Evanston (847) 475-7274
Joy Yee’s has everything. No, seriously, everything. Dishes from every Asian cuisine are packed onto this huge menu, from Thai curry rice noodle ($9.95-10.95) and Malayasian Beef ($11.95) to Korean BBQ short ribs ($12.95). The menu isn’t the only large thing here: the dishes, which cost around $10, are enough to feed two people, and the bubble teas are big enough to douse you can’t go wrong with the sesame chicken ($9.95), but the real stars at Joy Yee’s are the beef cubes with tomato sauce rice ($9.50) and governor’s chicken ($9.95). Just trust us. The service is fast, but the place can get really crowded some nights, so be ready for a rowdy time. Add in a couple bottles of beer and a few friends and it’s sure to be a good time. $$ Mon–Thurs 11:30am–10pm, Fri–Sat 11:30am– 10:30pm, Sun 12pm–10pm 521 Davis Street — Evanston (847) 733-1900
CARO MIO
THE OLIVE MOUNTAIN
NO FEE
The Olive Mountain is a Middle Eastern restaurant fofriendly wait staff creates a relaxed and inviting dining you want to linger. Olive Mountain is the perfect location for a meal after a ten-hour stint in the library, especially because its menu truly caters to the college crowd. The restaurant serves a variety of Middle-Eastern options like baba ganoush, Jerusalem salad, hummus (which is killer here), tabouleh, falafel and kabobs, and the portions are large enough to leave you with leftovers. As an added bonus, Olive Mountain offers WildCard discounts so meals end up being pretty inexpensive. Plus, bringing your own beer or wine allows you to forego jacked up alcohol prices. Check out the website before you go — the restaurant offers printable coupons. $ Mon–Fri 11am–9pm, Sat 12pm–9pm, Sun 12pm–8pm 610 Davis Street — Evanston (847) 475-0380
YOU GO TO A PART Y, IT’S BYOB. WHAT DOES THAT MEAN? BRING... YOUR... OWN... [WOMAN: ...BITCH?] — JAY LENO
NO FEE
NO FEE
The atmosphere of Caro Mio is intimate and relaxed. The scene is great for a group dinner with friends or for a romantic evening. All of the food is outstanding, but two standout appetizer dishes are the pizza bread ($6.95), which is baked with mozzarella, Parmesan, tomatoes, oregano and marinara sauce, and the polenta al sugo ($8.95), which is grilled polenta topped with ragú sauce and Parmesan cheese. The pizza bread is crunchy with just the right amount of oil, and the gnocchi gratinati ($19.95) with Bolognese sauce and baked mozzarella cheese is a true delight paired with a glass of pinot noir, and the pasta carbonera ($16.95-$20.95) with pancetta, egg yolk and Parmesan has a rich, hearty texture. Apart from a wide selection balsamic, honey, green onions and pine nuts satiates a sweet tooth, and the pollo vesuvio ($17.95), prepared with potato wedges, extra virgin olive oil, garlic and white wine is light, juicy and refreshing. While it’s challenging not to gorge yourself on Italian entrées and ($7) and espresso sorbet ($7). If you plan a party here, check out the special party menu, which is $33.95 per person. The restaurant holds up to 45 people on weeknights and will even rent out the entire restaurant for a larger occasion. $$$ Mon-Thurs 4pm–10pm, Fri–Sat 4pm–11pm, Sun 3pm–9pm 1825 West Wilson and Wolcott Avenue — Chicago (773) 275-5000
RO CA O MI
LA SIERRA
NO FEE
Serving an eclectic mix of Ecuadorian, Mexican and average taco joint. The restaurant uses fresh, highquality ingredients to make authentic dishes and has quick, friendly service to boot. Start off with the creamy guacamole with homemade tortilla chips ($6.50) and the humita ($2.50), a traditional Ecuadorian food similar to a tamale stuffed with cheese. For entrées, order the carne asada ($12.99), and if you want to go the Ecuadorian route, the carne con maduros ($12.99), which is strip steak served with sweet plantains, white rice and salad. This BYOB joint has all the perks: great food, no corkage fee and a liquor store conveniently located right down the street. There’s surprisingly never much of a wait for this hidden gem, and with the decent prices, clean interior and easy nearby street parking, it’s a destination to visit. $$ Mon–Thurs 5pm–10:30pm, Fri 5pm–11:30pm Sat 3pm–11:30pm, Sun 12pm–11pm 1637 West Montrose Avenue — Chicago (773) 549-5538
LA A RR SIE
GO TAN UR S
OUTSIDE THE BOX
BI SA WA
TANGO SUR
NO FEE
If you’re looking for a dark, trendy restaurant, quality ethnic food and a good cut of meat that all falls within a college budget, this Argentine steak house is for you. With seven different parilla (grill) options, like the asada de tira (short ribs) and the churrasco (12 oz. sirloin steak), Tango Sur will certainly satisfy your hunger for beefy goodness. If you’re not a beef fan, there are delicious chicken options and pastas to choose from as well. For starters, we recommend the jamon crudo con palmito y salsa golf, which is hearts of palm wrapped in prosciutto, and the beef empanadas, which are Argentine turnovers. Tango Sur doesn’t take reservations and the line can get long, but once your name is on the waitlist, use the extra time to swing by Jewel to pick up a bottle of wine. If you came prepared, you can simply wait in the sitting room, where you can enjoy the drinks you brought until your table is ready. $$ Mon–Thurs 5pm–10:30pm, Fri 5pm–11:30pm, Sat 3pm–11:30pm, Sun 12pm–11pm 3763 North Southport Avenue — Chicago (773) 477-5466
$10 FEE
TODOROKI Todoroki is an upbeat hibachi and sushi restaurant nestled in the heart of Evanston. The establishment offers a variety of seating options including Japanesestyle tables low to the ground, traditional tabletops, bar seats and the hibachi grill. With so many options, you can have an intimate dinner, a loud birthday celebration, or a fun BYOB gathering with friends. What makes Todoroki unique is its “All-You-Can Eat” menu, which clocks in at just $19.95 with your WildCard. If you can’t stomach that big of a meal, order anything from hot appetizers, soups and salads to sushi (rolls and sashimi) from the regular menu. $$$ Mon-Thurs 11:30am–10pm, Fri-Sat 11:30am–11pm, Sun 12pm–9:30pm 526 Davis Street — Evanston (847) 750-6565 Note: No fee on Mondays, and no BYOB Thurs–Sun
WASABI
NO FEE
Forget those sad instant ramen bowls stacked in the corner of your dorm room. Authentic Japanese ramen is a whole other experience altogether, and Wasabi offers some of Chicago’s best. Try the popular spicy garlic miso ramen ($14), which comes with springy egg noodles, tender pork, egg and other delicious goodies swimming in a rich pork bone broth that takes more than 20 hours to develop. Customers have the option to add extra ingredients to their ramen for an additional cost, so you can customize your dish any way you want. Along with agadashi tofu ($6.50), which is deep fried tofu with dashi broth. Wasabi also offers standard sushi fare, but the real star here is the ramen — and the fact that it’s BYOB. $$ Mon–Thurs 5pm–10:30pm, Fri 5pm–11:30pm, Sat 3pm–11:30pm, Sun 12pm–11pm 2539 North Milwaukee Avenue — Chicago (773) 227-8180
NU-SPOON.COM |33
KEEP YOURSELF ALIVE.
PHOTO BY KIRBY BARTH
TIP ASK THE CHEF AT THE SANDWICH STATION TO HELP YOU OUT — THEY’LL BE GLAD TO LEND A HAND
ORANGE INFUSED GRILLED CHICKEN WRAP
Fruitful Dining Get creative to integrate your daily dose of fruit. By Jacob Greenberg servings of fruit every day. Since your pockets are only big enough to smuggle a precious apple or two out of the dining hall, we recommend getting creative and incorporating fruit into your regular meals. Here are a few ways to sneak in an orange or banana slice where you might not expect.
EASY
6 MINUTES SERVES HOW
WHAT 1 grilled chicken breast 1 peeled orange 1 spinach wrap Lettuce Tomato slices Honey mustard
1
TAKE a freshly grilled chicken breast and a peeled orange to the sandwich station. 2
GET a spinach wrap and place the chicken and a few slices of orange in the middle. 3
SPREAD lettuce and tomatoes across the wrap. 4
DRIZZLE honey mustard on top for
BREAKFAST
SNACK
DESSERT
DINNER
APPLE-BANANA BROWN SUGAR OATMEAL
MIXED FRUIT COTTAGE CHEESE PARFAIT
CREAMSICLE
PINEAPPLE STIR FRY
WHAT Hot oatmeal Apple chunks Banana slices Brown sugar
WHAT Cottage cheese (substitute: yogurt) Prepackaged fruit cup (in tray next to cottage cheese)
WHAT Vanilla frozen yogurt Orange slices Orange juice
HOW Take pineapple to the stir fry station extra nutrients to your dinner.
NU-SPOON.COM NU-SPOON.COM |34|34
NOURISH
LIQUID CALORIES What was last weekend’s calorie count? By Megan Suckut
I
glasses of Sauvignon Blanc
THE RED SOLO CUP
tortilla from a Chipotle burrito (290 calories)
1
t’s hard to conceptualize the calories of alcoholic drinks, and
time to put it all into perspective and compare Northwestern students’ favorite drinks to dishes from their favorite restaurants.
1
2
1 glass of red wine
honey barbecue wing from Buffalo Wild Wings (88 calories)
6
1
shots of gin, vodka, rum or whiskey
plain bagel from Einstein’s with honey and almond shmear (383 calories)
1
9 glasses of champagne
cantina burrito from Taco Bell (760 calories)
10
1
cans of Busch Light
12OZ. BEER
1
va l
ue
gin and tonic
ILLUSTRATIONS BY KYLE HANCHER
3 5OZ. WINE
1OZ. LIQUOR As many of us learned during Wildcat Welcome alcohol safety ENU, the red Solo cup is a fantastic tool for measuring our intake in terms of standard drinks. The lines on the side indicate the value of one standard drink respectively, starting with hard liquor and moving to wine, then beer.
plate of chips and salsa from Chili’s (910 calories)
1
value-sized fries at Burger King (240 calories)
1 glasses of white wine
6
iced caramel macchiato from Starbucks (230 calories)
1
glasses of Merlot
2
regular-sized bacon cheeseburger from Five Guys (920 calories)
1 cans of Coors Light
half-sized smoked turkey breast on country bread at Panera (210 calories)
NU-SPOON.COM |35
GET REAL The Eat This, Not That campaign sounds like the perfect weight-loss plan, but sometimes choosing food with a higher fat content is actually the better option. By Sara Dunberg
H
ealth guru David Zinczenko’s nutritional message, “Eat weight loss that gained rapid success upon its introduction.
& Jerry’s. Hey Arnold fans might remember thickheaded Harold’s return from weight-loss camp, when the gang had to explain that
campaign, simply choosing dishes with less calories or fat equals less need to focus on the origins of our food and our relationships with our shelves of Zincenzenko’s home library rather than ours. -
2
THE SUBSIDY SWAP
Soy is one of the largest government-subsidized crops, and as a result, small farmers who compete with massive producers are forced to slows iron absorption in our bodies, which can be harmful to those with preexisting iron de-
the whip provides comparable calories, rejects detrimental policy for our nation’s farmers, and still provides your daily jolt of jitters.
3
THE SATISFACTION SWAP
Open bars and all-inclusive resorts that dilute their beer with water have been doing it wrong for decades. Make it your mission to
roasted, bitter lager of the Irish sits atop the orange ale. Half-hearty, half-refreshing, when the glass tilts back you’re getting two real brews for the caloric-intake of one with an added gift of Guinness’ iron boost. (Visit the
THE SAFETY SWAP
Eating raw sushi increases your risk of contracting foodborne disease. Its sourcing environment, the distance traveled to get to your plate, and the sanitary environment of
infection last May. Opt for seared scallops. al populations on the surface, and if prepared properly, their centers will still remain raw.
THE CRAZIEST THING I’VE EVER EATEN
Alejandro Pallares, Medill 2014 Guinea Pig- “Cui”- in Peru
Annie Weiss, Weinberg 2013 Fried Scorpion in Beijing, China.
Northwestern students weigh their most unusual eats from across the globe. By Megan McCormack.
My dad, who is from Ecuador, took our family on a tour of his homeland and neighboring Peru. When we saw ‘guinea pig’ at a restaurant
I went to Beijing with my high school class and one night we stumbled upon a scorpion vendor. There were so many scorpions, some live and crawling on the vendor’s arm, some on sticks, and some frying in peanut oil. There were four scorpions to a stick, so I bought one and slowly each of my classmates started trying them. I
Heather Evans, Weinberg 2015 Chocolate Covered Crickets in Katonah, NY. For Halloween at my high school one year, they had a chocolate covered cricket eating contest, for which they drew names from a jar. I put in my name as a joke and they picked me. It was not good. Once you got past the tasty chocolate coating, they were
Katonah, NY
Peru
legs got stuck in my teeth. Needless to say, I lost
36 |
Beijing, China
the Andean guinea pig is a regional delicacy. He then told us that it is killed by having its nose pinched until it suffocates. The animal itself was brought out whole, cooked and brown, kind of like a pig on a spit, only without the spit...it was surprisingly delicious. Imagine a very tender, juicy meat that tastes like the skin of a heavily spiced and seasoned chicken wing.
time I’m going to be in China?’ so someone counted to three and I closed my eyes and ate it. It was crunchy and tasted like peanuts.
ILLUSTRATIONS BY SARAH ADLER AND KYLE HANCHER
1
It’s hard to fool ourselves into preferring these substitutions and not to mention, disregard potentially dangerous side effects of the chemicals used to reduce their calorie, fat and carbohydrate content. So the reality check is: stick to the real stuff. Here are some easy ways to swap certain foods and drinks for those that will leave you safe,
ILLUSTRATION BY KYLE HANCHER
NOURISH
Is there really such thing as a healthy Thanksgiving feast? By Abigail Reisinger hanksgiving, a holiday focused on food, is obviously a Spoon favorite, but we constantly ask ourselves: what is the price of that full stomach
T
myself any favors? In all honesty, probably not.
best option is to go into the big day with discerning eyes and the knowledge that there is something to be gained other than an traditional meal actually has several components that are healthful, and as long as you don’t feast in this fashion every single night, it’s perfectly acceptable to enjoy your holiday favorites. event, is a lean protein with no saturated fat and is full of the antioxidant selenium. Just one serving can provide half of the recommended daily amount of protein — perfect for fueling up for the family football game after dinner. Leave the skins on your mashed potatoes to utilize the
offer. Five ounces of the dish has
remind yourself over and over: it’s a vegetable, it’s a vegetable… Cranberries are packed with antioxidants that are great for your digestive system. One-eighth of the canned version only has and if you go homemade, you’ll cut sugar and take advantage of fruit has to offer. Sweet potatoes
to persuade me to put two types we’re all convinced that having even a hint of green in our meal is our calorie-saving grace, you’ll be happy to discover that green beans are full of beta-carotene (which promotes healthy vision, skin and immune system) and your plate (casserole counts, in giving guilt. When it comes to dessert, the classic pumpkin pie has some sur-
of wine contains the antioxidant reservatrol, which reduces bad cholesterol and can prevent blood clots. Make sure to limit yourself to one glass so you’re not consuming excess liquid calories and becoming the subject of an embarrassing family story for next year.
THE TYPICAL THANKSGIVING DINNER IS ABOUT 4,000 CALORIES.
mind of moderation: don’t deny yourself favorites that only come around in the holiday season, but don’t set the bar at passing out at the table into your plate (not surprisngly, this is my older brother’s goal every year). set, combined with the knowledge that you’re feeding your body nutrients it loves, will help you focus on being thankful for the things that mean the most to you, which includes, for me at least, family, health, Jon Hamm, double shot espresso and red velvet cake. NU-SPOON.COM |37
TIMEOUT WITH KAIN COLTER CALORIES NEEDED FOR DIFFERENT SPORTS CALORIES 8000
7000
6000
5000
4000
3000
2000
0
1000
T
hose of us who split our time between watching Modern Family and walking up and down Sheridan Road might not be able to burn off fried chicken and buffet-style dinners to eat that and more. His intense workout regimen allows him to indulge in his favorite foods
SPORT
minimum maximum
about the average diet of a college football superstar.
FAST FACTS
K I T TA E S
DAILY CALORIC INTAKE: 5,000 MI
Barbecue pulled pork or ribs
NU
carb-loading with pasta
POSITION: Quarterback/Wide Receiver HEIGHT: 6’0’’ WEIGHT: 190 lbs. TOTAL OFFENSIVE YDS: 2,647* MAJOR: HOMETOWN: Denver, Colo.
Psychology
CLASS:
TOTAL TOUCHDOWNS:
Junior
31*
SEDENTARY MODERATELY ACTIVE ATHLETE
TYPICAL DINNER:
FEMALE
MALE
IDEAL FITNESS ROUTINE 30 MINUTES OF
AEROBICS 5 DAYS A WEEK
+ STRENGTH TRAINING 2 DAYS A WEEK **Data from Andrea Lerios of the Palo Alto Medical Foundation, and NPR.org
38 |
I MEAN, STANDING IN LINE FOR FORT Y MINUTES IS HARDLY AEROBICALLY EFFECTIVE. I DOUBT I’VE WORKED OFF THE CALORIES IN A STICK OF CAREFREE GUM. — CHER, CLUELESS
PHOTO BY DANIEL SCHULEMAN, ILLUSTRATIONS BY SARAH ADLER AND KYLE HANCHER
KAIN COLTER
3000
Mexican food or baked potatoes
2500
TYPICAL LUNCH:
2000
Hashbrowns, eggs, bacon and yogurt
CALORIES 1500
TYPICAL BREAKFAST:
CALORIES FOR DIFFERENT LIFESTYLES 1000
Vanilla ice cream
I
CALORIES
500
GUILTY PLEASURE:
RC
250 0
Steak, sweet corn and scalloped potatoes
OF EXE
TO BURN
BEST HOME COOKED MEAL:
FAVORITE FOOD (TO COOK):
TES
SE
TO
FAVORITE FOOD:
Twice baked potato, Grandma’s mac and cheese and fried chicken
30 60
NOURISH
PHOTO BY MAGGIE GORMAN
THE KITCHEN SINK COOKIE*
*Want the recipe? Scan away.
NU-SPOON.COM |39
ST
L IL
Y? R G N HU
Feed your heart and soul, too. CHECK OUT OUR
Student Mass! Every Sunday, 9 PM www.WeAreSheil.org