Spoon — Winter 2015

VOLUME 3 ISSUE 2 WINTER 2015

SPOON

UNIVERSITY

cheese, please + IN THE CITY

CHICAGO DOUGHNUT CRAWL Explore the best of these sweet treats AT HOME

TEA

FOR TWO Show loose leaf some love

F R I N D O A O YS P S

SPOON

UNIVERSITY

FIND ALL OF YOUR FAVORITES IN DINING HALLS ACROSS CAMPUS ON SELECTED FRIDAYS.

NO MEAL PLAN? FIX YOUR FOMO WITH A

NORTH

dining.northwestern.edu

ESTE RN

D NING

SPOON

UNIVERSITY IN THIS ISSUE

FEED

10 CLASSIC COCKTAILS

So you know what to order in the real world

SOLUTION

15 EAT YOUR VEGGIES Three recipes Mom will approve of

FEATURES

21 BOOZE IN YOUR FOOD

Because who doesn’t want to get drunk off cake?

24 DOUGHNUT CRAWL

The Chicago guide to a sweet foodie favorite

26 THE BIG CHEESE

Everything you need to know about the king of dairy

32 CHICAGO GASTROPUBS Eat, drink and be merry.

NOURISH

42 #FOODPORN

The 10 Instagram accounts your feed needs

Make winter worth it.

There’s no doubt in mind that winter quarter is nobody’s favorite, but this magazine we made it our mission to find the silver lining amidst all the grey. Turns out, the colder months offer so much to be discovered and devoured: curl up with a glass of homemade rumchata, whip up a crostata (and find out what “crostata” means) and comb the produce section like a pro for the freshest, tastiest winter fruits and veggies.

We finally created the cheese feature we’ve been dreaming about since Spoon started, complete with the dairy dictionary you didn’t even know you needed (but really do), a few seriously drool-worthy recipes and the fanciest cheese plate you can actually put together yourself. Discover the best gastropubs Chicago has to offer, go on a donut crawl and put that leftover liquor to respectable use with some of our boozy food favorites.

We’ll be right there with ya every dish, drink and donut, making sure this quarter is so much more than just bearable.

Happy eating, Aurelie Corinthios Editor in Chief

SPOON

TE

I AVOR F R OU T’S Y NACK? A H W S ESY CHE

“

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UNIVERSITY

ICKS

MOZZARELLA ST

EDITOR IN CHIEF Aurelie Corinthios CREATIVE DIRECTORS Ashley Wu, Ali Tomek PUBLISHER Sam Spector MANAGING EDITOR Eilis Lombard AD SALES DIRECTOR Kate Gladstone TREASURER James Hu MARKETING/PR DIRECTOR Kristin Mathuny PHOTO DIRECTOR Lily Allen WEB PHOTO EDITOR Naib Mian COPY EDITORS Dana Balkin, Hannah Kliot, Luke Miller

CRUNCHY CHEETOS >

EVERYTHING

EASY MAC

WHITE CHED

DAR SMARTF OOD WRITERS Lauren Feld, Sophie Jacob, Liza Keller, Sarah Munger, Jenny Schackett, Arielle Cooper, Angela Lin, Kai Huang, Stephanie Bernstein, Carl Pieri, Mai Morsch, Isabelle Carter, Drew Gerber, Simone Gerber, Carla Garcia, Joshua Inwald

DESIGNERS Ali Tomek, Kyle Hancher, Maria Fernandez-Davila, Joanne Lee

CHEEZ-ITS

PHOTOGRAPHERS Alex Tom, Allison Mark, Christine Chang, Elizabeth Kim, Emma Danbury, Kirby Barth, Hannah Lin, Jacqueline Maloney, Kai Huang, Yair Sakols, Yiren Yang, Alexander Furuya RITZ BITS

MARKETING/PR TEAM Ashley DuBois, Somi Hubbard, Sarah Rense, Mariel Falk, Nicole Byron, Jamie Newman, Sharon Borden, Lauren Goldstein, Juliana Bond, Mia Hariz, Sarah Horstman, Stephanie Fox, Izzy Steiner, Shawna Yang AD SALES TEAM Hannah Rose, Kaitlyn Yan, Liam White

Spoon Magazine is an extension of Spoon University, an online campus food community founded by Northwestern alumni Sarah Adler and Mackenzie Barth. nu.spoonuniversity.com

FACULTY ADVISOR Maria Mastronardi

facebook.com/NUSpoon spoon_nu twitter.com/nuspoonmag pinterest.com/spoonuniversity QUESTIONS? COMMENTS? Email nu.spoonuniversity@gmail.com

A HEALTHY SERVING OF MIND-SNACKS

IN DECEMBER, DRINKING RUMCHATA The song got it wrong, this drink matches any month. By Drew Gerber

HOMEMADE RUMCHATA EASY

45 MINUTES SERVES

WHAT

1 half-gallon whole milk 2 cans sweetened condensed milk 2 cinnamon sticks 1 cup white rice flour 4 teaspoons pure vanilla extract Ice cubes Ground cinnamon, as needed Rum, to taste (dark or light) HOW 1

POUR whole milk into large pot and add cinnamon sticks.

2 BRING milk to a simmer, then remove from heat. Add to large bowl with condensed milk, rice flour and vanilla. Whisk well.

3 CHILL in fridge for at least 30 minutes. For thicker horchata, chill longer.

4 REMOVE from fridge and strain mixture into pitcher to remove rice flour clumps.

5 POUR horchata into ice-filled glasses. Add rum to taste (though more than two shots of rum may overpower horchata flavor).

6 STIR and garnish with ground cinnamon.

PHOTO BY LILY ALLEN

NU.SPOONUNIVERSITY.COM |5

Polar Produce

Stock up on the season’s freshest fruits and veggies. By Isabelle Carter Although it seems like nothing could survive the barren, unforgiving winter months, many fruits and veggies are actually reaching their peak ripeness.

By buying what’s in season, you get the freshest and tastiest food at the most affordable prices. These hardy harvestables put nutrients back in our diets and a little color back into the white wasteland.

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POMEGRANATE: The juicy, ruby red seeds of the pomegranate are rich in antioxidants that lower cholesterol and blood pressure. A clean and easy way to de-seed a pomegranate is to cut open the fruit and submerge it in a bowl of water. Break apart the sections until the seeds sink to the bottom and the membrane floats to the top. Combine pomegranate seeds, chopped cilantro, cumin and quinoa for a healthy, Mediterraneanstyle dinner.

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GRAPEFRUIT: This bright pink, tangy citrus promotes heart health and curbs hunger because it’s packed full of fiber, vitamins A and C and potassium. For an easy breakfast, slice open and enjoy. In order to curb the bitterness, sprinkle a little salt on the fruit along with the traditional sugar.

Salt actually inhibits the bitterness receptors on your tongue while sugar only masks the taste.

5 4 3

SQUASH: Sweet, savory and versatile, squash is satisfying on its own or as an addition to soups, pastas or casseroles. It contains vitamins A and C, and is low in fat and cholesterol.

Squash can be roasted sliced or whole, mashed, stirfried or boiled and pairs with almost any seasoning you have on hand.

COLLARD GREENS: A staple of Southern comfort food, these greens can be slow-cooked with a ham hock or sautéed like other members of the cabbage family. This leafy green is a good source of vitamins A and C, folate, fiber and calcium. Similar to kale, collard greens can be sautéed in olive oil and garlic for a quick, healthy addition to any winter meal.

BEETS: Whether deep red, bright yellow or candystriped, these winter roots are sweet, earthy and just plain beautiful. Beets are high in essential minerals like copper, iron, magnesium and manganese. Eat beetroot boiled or roasted, or in salads with goat cheese and walnuts. You can also eat the beet greens, which are just as high in essential nutrients, especially vitamin C.

FEED

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tip

blend beets into any smoothie for a vitamin boost

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LEEKS: Leeks add a distinct sweet and onionlike flavor to anything they grace. They can be roasted or pan-fried and are rich in folate and vitamins A and C. To prepare, rinse fully to remove the grit that gathers in the leaves, then cut off the green ends.

NU.SPOONUNIVERSITY.COM |7 NU.SPOONUNIVERSITY.COM |7

PHOTO BY LILY ALLEN

TURNIPS: Turnips sport a beautiful purple to white ombre skin and hold up well in soups and stews. They can be bitter but the smaller ones are sweeter and milder when cooked. Chop them up and roast them with olive oil, salt and pepper until golden at the edges. Turnips are fatfree and an excellent source of vitamin C.

ENDIVE: This Belgian leaf bulb is a type of chicory grown in the dark to keep it from getting green and bitter.

It can be cooked, braised, roasted or eaten raw in salads. Cooked endive can be stuffed with meat, cheese or other vegetables. It’s also high in fiber, vitamins A and C, beta-carotene and folic acid. For the best flavor, pick endives with crisp, tender and leafy tops.

BRUSSELS SPROUTS: These bright green babies can be shaved and eaten raw in salads or roasted with garlic and olive oil as a side dish. Be sure not to overcook them or they can become bitter. Low in calories and high in vitamin C, folate and dietary fiber (which helps maintain the digestive system), they pack a ton of nutrients into a small bite. Choose firm, compact sprout heads in order to ensure freshness.

9 COMMON KITCHEN MISTAKES Because we’ve definitely all been guilty of at least one of these By Arielle Cooper o one is born a great cook, one learns by doing.”

The great Julia Child was famous for this line and the belief that anyone can learn to cook, and there’s definitely truth to that. To start off, here are solutions to some of the most common mistakes we make in our kitchens, so you can learn by doing too.

N

+ PROBLEM You don’t read the recipe through.

RESULT You end up scrambling to gather things in the middle of the recipe, realize you’re missing something or mess something up.

SOLUTION This one is simple enough — read the entire recipe through before you start so you can get together your mise en place, the professional technique of having every ingredient ready before you start.

+ PROBLEM You don’t know your oven.

RESULT Your food cooks either too quickly, too slowly or unevenly, resulting in a less-thanperfect dish.

SOLUTION First, put an oven-safe thermometer in your oven so you can check if 350°F really is 350 degrees. Then you can experiment with making things in different parts of your oven to find that sweet spot.

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+ PROBLEM You overcrowd the pan.

RESULT You end up with soft and soggy food.

SOLUTION Food gets crispy and caramelized when there’s room for moisture to escape as steam. Make sure to put in less food than you think there’s room for, leaving space for each piece to breathe. It might be more time-consuming, but if you’re really in a pinch you can always use two pans. + PROBLEM You cooked your meat for too long or at too high a temperature.

RESULT Your meat is tough.

SOLUTION Make sure you use the right cooking method for the right cut. Always use a meat thermometer to check doneness — meat might not look done until it’s too late, and a thermometer is a sure way to check. + PROBLEM You don’t let your meat rest after cooking.

RESULT The juices run out of the meat as soon as you cut it, leaving your meat dry and flavorless.

SOLUTION Let your meat rest for at least 5 minutes for a small cut and up to 30 for a whole bird. Additionally, tent the meat loosely with foil to keep it warm without overcooking it.

Remember: don’t overcrowd the pan.

Make sure to put in less food than you think there’s room for.

+ PROBLEM Your breaded crust won’t stay on your meat.

RESULT Chicken, with a side of crusty crumbs.

SOLUTION Follow this simple three step method: coat the meat in flour, then beaten eggs, then bread crumbs. When it’s time to cook, make sure your pan is nice and hot before adding the coated meat.

+ PROBLEM You cooked your pasta in a small pot with water that wasn’t hot enough.

RESULT Gummy pasta.

SOLUTION Use a bigger pot than you think you need and use at least four quarts of water at a rolling boil for each pound of pasta you’remaking. This gives the pasta room to move around and cook evenly, and keeps it from sticking.

PHOTO BY LILY ALLEN, ILLUSTRATIONS BY JOANNE LEE

+ PROBLEM You don’t season your food as you go.

RESULT Your food is bland.

SOLUTION Make sure you taste as you cook, adding salt, pepper and any other spices as needed. If the dish is still lacking when it’s done, consider adding some fresh lemon juice to brighten things up.

+ PROBLEM Your pan isn’t hot enough.

RESULT Your food sticks, your veggies and meats don’t sear.

SOLUTION Let your pan heat up for a few minutes before adding anything. To check if it’s hot enough, sprinkle a few drops of water on it.

If the droplets sizzle in the pan, it’s hot enough for a good sear.

FEED

Sweet Potato 101 PHOTOS BY LILY ALLEN, ILLUSTRATIONS BY ASHLEY WU

From sweet to savory, this root vegetable does it all. By Dana Balkin

SWEET POTATO FRIES WITH ROSEMARY AND PARMESAN EASY 40 MINUTES SERVES NUTRITION FACTS

Sweet potatoes are a powerhouse of nutrients. They’re full of vitamins such as B5, B6, thiamin, niacin and riboflavin and are regarded as one of the best sources of vitamin A. They also contain iron and magnesium, which have both been proven to help reduce stress, so you can feel good about this fat-free snack or side dish.

HOW TO CUT A SWEET POTATO FOR FRIES

WHAT

2 large sweet potatoes, peeled 1 tablespoon olive oil ½ teaspoon sea salt 1 tablespoon rosemary, minced 2 tablespoons Parmesan, grated ¼ teaspoon black pepper ½ teaspoon sweet paprika Cooking spray HOW 1

PREHEAT oven to 400°F. Line two baking sheets with foil and coat with cooking spray.

2 1

Peel sweet potato.

2

Boil potato for about 10 minutes until it can be easily pierced.

3

Cut off ends.

SLICE sweet potatoes into long matchsticks about ½-inch in thickness.

3

TOSS with olive oil and salt.

4

SPREAD fries in even layer on sheet. To prevent sogginess, make sure they aren’t touching.

5

BAKE for 25-30 minutes until fries are golden and crispy on outside and soft on inside.

6

SPRINKLE with Parmesan, rosemary, black pepper and paprika. Bake an additional 5 minutes until rosemary becomes fragrant.

4

Cut in half.

5

Slice through potato at ½-inch intervals.

6

Stack slices and cut into matchsticks.

7

SEASON with salt to taste.

NU.SPOONUNIVERSITY.COM |9

Because you can’t drink vodka sodas for the rest of your life

By Jenny Schackett

lthough it’s painful to think about, you’re going to graduate someday.

And when that day arrives, you’ll probably have to rethink the way you imbibe. It can be a scary transition, but we’re here to help with a list of eight basic cocktails you need to know once you get into the real world.

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PHOTOS BY LILY ALLEN

HOW TO N R U T UP LIKE A N W O GR P U

FEED

MINT JULEP

MARTINI

tip

SIDECAR

SIMPLE SYRUP: ONE PART SUGAR + ONE PART WATER

HURRICANE 2 ounces light rum 2 ounces dark rum 2 ounces passion fruit juice 1 ounce orange juice 1 ounce lime juice ½ ounce simple syrup 1 tablespoon grenadine Orange half-wheel for garnish 1

COMBINE everything in cocktail shaker.

2

SHAKE well with ice.

3

STRAIN into large glass

2 ounces dry gin 1 ounce dry vermouth Olives for garnish 1

COMBINE everything in cocktail shaker.

2

FILL with ice and shake or stir.

3

STRAIN into chilled

cocktail glass.

4

GARNISH with olives.

2½ ounces bourbon 2 teaspoons simple syrup 8-10 fresh mint leaves Crushed ice Mint sprig for garnish 1

MUDDLE simple syrup and

mint in tall glass.

2

FILL with crushed ice, add

bourbon and stir well until glass becomes frosty.

3

1½ ounces Cognac 1 ounce Cointreau or triple sec ½ ounce lemon juice 1

COAT rim of cocktail glass with sugar.

2

COMBINE everything in cocktail

shaker.

3

SHAKE well with ice.

4

STRAIN into prepared glass.

GARNISH with mint sprig.

filled with fresh ice.

4

GARNISH with orange

half-wheel.

NEGRONI

TOM COLLINS

2 ounces gin ¾ ounce fresh lemon juice ¾ ounce simple syrup Club soda Lemon wheel 1

POUR gin, lemon juice and simple syrup into glass with ice.

2

1 ounce dry gin 1 ounce Campari 1 ounce sweet vermouth Orange wedge for garnish

2 ounces dark rum 3 ounces ginger beer Lime wedge for garnish (optional)

2 ounces rye whiskey 1 ounce sweet vermouth 2 dashes Angostura bitters Citrus peel for garnish

1

1

FILL glass with ice.

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2

ADD dark rum.

TOP with ginger beer.

COMBINE everything in glass

with ice.

2

STIR until chilled.

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3

GARNISH with orange wedge.

4

STIR thoroughly and top with

club soda.

3

MANHATTAN

DARK ‘N’ STORMY

GARNISH with lime wedge.

COMBINE everything in cocktail shaker.

2

STIR well with ice.

3

STRAIN into chilled glass.

4

GARNISH with citrus peel.

ADD lemon wheel.

VODKA MARTINI. SHAKEN, NOT STIRRED. — JAMES BOND

NU.SPOONUNIVERSITY.COM |11

FEED PHOTOS BY EMMA DANBURY

THE CHEMISTRY OF COOKING Professor Owen Priest introduces a new course that turns the kitchen into a laboratory.

By Carla Garcia

NAME Owen Priest DEPARTMENT Chemistry KNOWN FOR Teaching the feared organic chemistry sequence In the beginning, it seems just like any chemistry class. Looming on the PowerPoint slide is the molecular structure of glucose: a double sugar broken down into the simple sugars sucrose and fructose. The question professor Owen Priest asks his students, however, is quite unexpected: which sugar holds onto more moisture when baking? This quarter’s Chemistry of Cooking class, exclusive to Allison residents, has a syllabus that includes double chocolate cookies and handmade pasta so students get to experiment with the science behind food – and eat it, too.

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WHAT MADE YOU WANT TO BRING SUCH A UNIQUE CHEMISTRY CLASS TO NORTHWESTERN? My favorite thing to do outside of working in the chemistry lab is cook. I’ve been cooking for years and I’ve taken lots of cooking classes.

I’ve also noticed that every decent organic chemist I’ve ever met loves to cook and is also really good at it. I think that’s because you can correlate working in the lab and mixing chemicals to working in the kitchen and mixing ingredients. There are a couple of other schools around the country that teach serious Chemistry of Cooking classes, and I thought it would be fun to try to start something like that.

HOW DID YOUR LOVE OF COOKING START? When I was a kid, I was always involved in soccer or band or chorus, and I was never home for dinner. And my mom would say, “Oh, you missed dinner. There’s food in the fridge. Make yourself something.” So probably from the time I was 11 or 12 years old, I started learning how to cook, because my mom wasn’t going to do it for me. Then I just kind of got into it when I was in college. Cooking is therapeutic for me, and it also tends to better, healthier food.

WHAT’S YOUR GOAL FOR THE STUDENTS IN YOUR CLASS? To force-feed them chemistry. Pun intended.

Because chemistry is cool, but most of the students in this class might go through their entire Northwestern career and never take a chemistry class. This is a way to try to get them to appreciate chemistry and understand how much chemistry is in the world around us.

And also, if they do understand a little bit of chemistry, I think it will make them better cooks.

WHAT DOES THE CHEMISTRY OF COOKING FINAL ASSESSMENT ENTAIL? Pretty early in the course, the students have to think about designing their own dish. And during reading period, everybody will be set up at their own station in the Allison lounge, and people will get to go around and sample their food. There’ll be little comment cards to fill out and put in boxes. It’s not going to make or break anybody’s grade, but it’s a fun way to have them showcase what they’ve learned this quarter. When someone asks about their dish, they’re also going to have to explain how the chemistry plays out in what they prepared.

HAVE THERE BEEN ANY MISHAPS IN THE KITCHEN? Everything’s been running pretty smoothly, but we’ve had some unplanned chemistry experiments. Partway through baking scones, somebody said to me, “Why are we using egg wash?” And I said it would seal the top of the scone, help hold moisture in and give it this nice sort of brown crust. And then somebody else said, “Oh, we were supposed to add egg wash?”

But in a way, that’s OK, because we got to see that some of the scones came out of the oven with the golden-brown color on the top, and some of them were a more pale white color and had a different texture. It was a nice accidental way of looking at what you should do depending on what you’re trying to achieve.

INTERVIEW HAS BEEN EDITED AND CONDENSED.

WHAT’S YOUR PROBLEM? HERE’S THE ANSWER.

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AL

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PIZZA 2.0

Y

OP

Meet the crostata: the perfect pie.

By Luke Miller For all of us who love pizza but wish it were a little bit healthier, this crostata is the perfect solution. Made with light phyllo dough, mascarpone cheese and vegetables, this sophisticated alternative to your Saturday night standard is simple and delicious.

TOMATO-ZUCCHINI CROSTATA EASY

25 MINUTES SERVES

WHAT

6 ounces mascarpone cheese 1 egg 10 sheets storebought phyllo dough 1 medium-sized zucchini squash, thinly sliced

1 large tomato, thinly sliced ½ cup Parmesan, grated ¼ cup olive oil

HOW 1

PREHEAT oven to 375ºF.

2

COAT 13x20 baking sheet with olive oil.

3

MIX mascarpone, egg, salt and pepper in small bowl.

PHOTO BY HANNAH LIN

4

PLACE sheets of puff pastry on baking sheet.

Spread mascarpone mixture evenly, leaving space on edges.

5

ARRANGE slices of zucchini and tomato and sprinkle with salt, pepper and Parmesan.

6

FOLD over edges of phyllo dough and coat with olive oil.

7

BAKE for 15-18 minutes, or until crust is brown and crispy.

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L A ST-M I N U T E LU X U RY

Penne For Your Thoughts Transform your quick pasta dinners into something special. By Joshua Inwald Pasta is a college staple, and for good reason: convenience is king. But just because pasta is easy doesn’t mean it can’t be elegant. Next time you find yourself craving a little luxury, whip up this hearty pasta with spicy sausage, savory mushrooms and decadent artichoke hearts.

EASY

25 MINUTES SERVES

WHAT

1 pound penne 1 tablespoon olive oil ¾ pound spicy Italian sausage, sliced ½ large sweet onion, diced ½ pound cremini mushrooms, sliced 2 cloves garlic, minced ½ pound artichoke hearts 1 24-ounce jar tomato sauce 2 teaspoons dried oregano 3 tablespoons heavy cream 1 bunch parsley, roughly chopped 1 tablespoon Parmesan, shredded or grated

tip FOR MORE TEXTURED SAUSAGE, REMOVE MEAT FROM CASING BEFORE BROWNING.

HOW 1

BOIL pasta for 8-10 minutes, until al dente.

2

HEAT olive oil in large skillet over medium heat.

3

COOK sausage for 3 minutes, until browned.

4

ADD onion, mushroom and garlic to pan and cook until onions are translucent, stirring frequently.

5

LOWER heat and stir in artichoke hearts, tomato sauce, oregano and cream.

6

REDUCE sauce for 5 minutes and season with salt and pepper.

7

COMBINE pasta with sauce, transferring to larger pot if necessary.

8

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GARNISH with parsley and Parmesan.

WHAT DO YOU CALL A FAKE NOODLE? AN IMPASTA.

PHOTO BY EMMA DANBURY

SAUSAGE AND ARTICHOKE PENNE

SOLUTION

NO VEGGIE LEFT BEHIND So good they’ll outshine your entrée.

By Kai Huang We all know vegetables are good for us, but that’s little comfort when you’re staring down a plate of plain, cold cauliflower. Turns out, it doesn’t take much to transform ordinary produce into outstanding dishes. With these three quick and easy recipes, you’ll be craving veggies instead of dreading them.

BAKED CAULIFLOWER WITH PARMESAN EASY

30 MINUTES SERVES

WHAT

1 head cauliflower 4 cloves garlic, unpeeled 3 sprigs thyme 2 tablespoons extra virgin olive oil ¼ cup Parmesan, grated HOW 1

PREHEAT oven to 400°F.

2

SLICE cauliflower into ¼-inch

BAKE for about 20 minutes, turning at least once, until cauliflower is golden brown and tender.

6 SPRINKLE Parmesan over cauliflower and bake until cheese is slightly melted.

7 MASH garlic cloves and remove peels.

8 TOSS and serve.

PHOTOS BY KAI HUANG

thick pieces.

3 COAT cauliflower and garlic with olive oil and arrange in single layer on baking sheet.

4 SPRINKLE with thyme and season with salt and pepper.

5

NU.SPOONUNIVERSITY.COM |15

ROASTED BABY BELL PEPPERS EASY

35 MINUTES SERVES

WHAT

1 pound baby bell peppers 1 clove garlic, minced 2 tablespoons balsamic vinegar 2 tablespoons extra virgin olive oil 1 teaspoon lemon juice HOW 1

PREHEAT oven to 425째F.

2

CUT tops off peppers and scrape out seeds.

3 COMBINE garlic, balsamic vinegar, olive oil and lemon juice. Add salt and pepper to taste.

4 COAT peppers with dressing, inside and out.

5 PLACE peppers in foil-lined baking dish and drizzle remaining dressing on top.

6 BAKE for about 25 minutes, turning every 5-10 minutes, until peppers are tender and slightly blackened.

7 ADD water to baking dish as needed to keep vinaigrette from drying out.

8 REMOVE from oven and serve with pan juices drizzled on top.

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tip leftover cold peppers taste great in sandwiches

SOLUTION

PAN-ROASTED BRUSSELS SPROUTS EASY

20 MINUTES SERVES

WHAT

1 pound Brussels sprouts ¼ cup prosciutto, diced 1 clove garlic, minced ¼ cup water 2 tablespoons balsamic vinegar 1 teaspoon extra virgin olive oil

HOW 1

SLICE Brussels sprouts in half lengthwise.

2

SAUTÉ garlic and prosciutto with olive oil in skillet or heavy-bottomed pan until prosciutto is golden brown.

3 MOVE prosciutto to edges of pan and add Brussels sprouts, sliced side down.

4 ADD water and simmer on medium heat until pan is dry and sprouts are golden brown and tender.

5 SEASON with salt and pepper and remove from pan.

6 DRIZZLE with balsamic vinegar and serve.

BRUSSELS SPROUTS ARE THE NERDY GIRL IN HIGH SCHOOL THAT GOT HOT. — COMEDIAN JARED FREID

NU.SPOONUNIVERSITY.COM |17

PHOTO BY ELIZABETH KIM

S I M P L E S E A FO O D

KEEP IT SHRIMPLE Soup-er delicious, soup-er easy

By Carl Pieri Soup doesn’t have to mean fighting with a food processor or standing over a hot stove for hours. This simple recipe comes together in a matter of minutes — but your guests don’t need to know that.

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SHRIMP NOODLE SOUP EASY

20 MINUTES SERVES

WHAT

HOW

6 cups chicken broth ½ red bell pepper, thinly sliced 2 tablespoons soy sauce 3 sprigs thyme ¼ small head cabbage, chopped small 4 ounces rice noodles ½ pound shrimp, peeled 1 cup snow peas 1 tablespoon rice vinegar ¼ cup basil leaves

1

BRING chicken broth, bell pepper, soy sauce and thyme to a boil.

2 ADD cabbage, rice noodles and shrimp and cook on low heat for about 4 minutes.

3 STIR in snow peas and rice vinegar.

4 TOP with basil leaves.

ANYWAY, LIKE I WAS SAYIN’, SHRIMP IS THE FRUIT OF THE SEA. — BUBBA, FORREST GUMP

SOLUTION

PA RT Y FAVO R I T E

Spread, crunch, repeat Hors d’oeuvres are classy, but they don’t have to be hard. By Sarah Munger

this Prepare ancy fast & f appetizer

Want an easy appetizer for parties, wine nights with friends, potluck dinners or impressing your parents? Try this healthy pea-avocado spread on crostini for a guilt-free snack packed with vitamins and nutrients. Bonus: you’ll look fancy without any of the hard work.

CROSTINI WITH PEA AND AVOCADO SPREAD EASY 15 MINUTES SERVES WHAT

TIP to make your own

crostini, thinly slice a baguette, brush with olive oil and broil until crispy

Bag of crostini (you can find this at any grocery store) 2 cups frozen peas 1 medium avocado ¼ cup water 1 cup Parmesan, finely grated ½ teaspoon garlic powder 2 tablespoons olive oil HOW

PHOTO BY ALLISON MARK

1

POUR peas into medium saucepan with enough water to come halfway up their height.

2 COOK on mediumhigh heat for 3 minutes, until tender.

3 STRAIN peas.

4 MASH with fork to mostly smooth consistency.

5 ADD avocado and mash with peas.

6 ADD water, Parmesan, garlic powder, olive oil and salt and pepper to mixture and combine.

7 SPOON dollops of spread on crostini.

NU.SPOONUNIVERSITY.COM |19

SOLUTION

GU

IL

TY

PL

E

U AS

RE

Turn your stale bread into a decadent dessert. By Angela Lin

TIP

Bread pudding: a mishmash of leftover starch, sugar and cream that unites to create a canvas of infinite flavor possibilities. This recipe combines chocolate with common kitchen pantry ingredients to create an unpretentious dessert, perfect for post-party drunchies or a Friday-night Netflix binge. Use hearty bread such as challah, French or brioche for the richest bread pudding.

SALTED CARAMEL CHOCOLATE BREAD PUDDING MEDIUM

90 MINUTES SERVES

WHAT

BREAD PUDDING 6½ cups bread cubes, about a 1-pound loaf 3 cups half and half 16 ounces semisweet chocolate chips 1½ cups sugar 2 egg yolks 2 eggs 2 teaspoons vanilla 1 teaspoon salt SALTED CARAMEL SAUCE 1 11-ounce bag caramel candies ½ cup heavy cream ½ teaspoon sea salt or kosher salt 20 |

to cube bread, stack slices, cut into ½-inch strips, then cut strips crosswise.

HOW BREAD PUDDING 1

PREHEAT oven to 350°F and

grease 9x13 glass pan with butter.

2

TOAST bread cubes on sheet tray until golden

brown.

3

MICROWAVE half and half until hot and pour over

8 ounces of chocolate chips in large bowl. Whisk until chocolate is melted.

4

COOL chocolate mixture to room temperature

and whisk in all ingredients except bread and remaining chocolate chips.

5

TRANSFER bread into glass pan and sprinkle

remaining chocolate chips.

6

POUR custard over bread, making sure bread is completely immersed.

7

LET STAND for at least 30 minutes.

8

BAKE for 40-50 minutes, or until custard is no longer liquid.

9

SERVE with salted caramel sauce, vanilla ice cream and sea salt crystals for garnish.

SALTED CARAMEL SAUCE 1

UNWRAP caramels and place in microwavable bowl with heavy cream and salt.

2 3

MICROWAVE for 1 minute and stir.

REPEAT in 30-second intervals, stirring between each interval, until caramel is completely melted and smooth.

PHOTO BY NAIB MIAN

Hodgepodge Heaven

BOOZY FOODS HOW DO THESE DISHES TASTE SO FANTASTIC? BLAME IT ON THE A-A-A-A-A-ALCOHOL.

BY LUKE MILLER, PHOTOS BY LILY ALLEN

Everyone knows college students are desperately looking for some other way to use their alcohol because getting drunk just doesn’t offer the same pizzazz as it used to, right? But all sarcasm aside, you seriously might want to start cooking with some of your three-dollar Whole Foods wine after trying these recipes. By using wine and other alcoholic beverages in your cooking, you can add new layers of flavor to everyday meals and cook like a top chef.

CHICKEN AND PASTA IN WHITE WINE GARLIC SAUCE EASY 35 MINUTES SERVES 4 6-ounce chicken breasts ¾ cup dry white wine 1 14-ounce can diced tomatoes, drained 1 cup button mushrooms, sliced 1 white onion, finely chopped 2 teaspoons thyme (fresh or dried) 2 teaspoons oregano (fresh or dried) 2 teaspoons basil 3 cloves garlic, minced 1 pound linguine 3 cup olive oil Halved cherry tomatoes, for garnish 1

CUT chicken into 1-inch cubes.

2

COOK chicken, onions, mushrooms, garlic, spices and splash of olive oil in skillet over medium heat until onion is tender.

3

ADD wine, diced tomatoes and salt and pepper, to taste.

4

SIMMER for 10-15 minutes, until liquid has reduced significantly.

Set aside.

5

BOIL pasta for 10-12 minutes, until al dente.

6

DRAIN pasta and toss in serving bowl with remaining olive oil.

7

ALCOHOL MAY BE MAN’S WORST ENEMY, BUT THE BIBLE SAYS LOVE YOUR ENEMY. — FRANK SINATRA

TOP with chicken and vegetables.

NU.SPOONUNIVERSITY.COM |21

BRAISED BEEF SHORT RIBS MEDIUM SERVES

2.5 HOURS

4 beef short ribs, trimmed of fat Âź cup olive oil 2 cups carrots, chopped 1 cup onions, chopped 1 cup celery, chopped 3 cloves garlic, minced 2 cups red wine 2 tablespoons tomato paste (optional) 1 tablespoon rosemary (fresh or dried) 1 tablespoon thyme (fresh or dried) 3 cups beef stock or broth 1

PREHEAT oven to 400ÂşF.

2

POUR olive oil into large pan and sear meat on high heat for 1-2 minutes per side.

3

REMOVE beef and place vegetables into same pan on medium heat, cooking for 8-10 minutes.

4

PLACE meat back on top of cooked vegetables and add wine, stock, tomato paste and herbs.

5

PLACE lid on pan and roast in oven for up to 2 hours, or until beef is tender and liquid has reduced significantly.

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FLOURLESS CHOCOLATE CAKE MEDIUM SERVES

30 MINUTES

4 ounces bittersweet chocolate 1 stick unsalted butter ¾ cup sugar 3 large eggs ½ cup cocoa powder 2 tablespoons flavored liqueur (amaretto, Chambord, Kahlua, etc.)

1

PREHEAT oven to 375ºF and grease 8-inch round cake pan.

2

MELT chocolate with butter in

double boiler (or metal bowl suspended over pot of simmering water).

3

WHISK sugar into chocolate-butter

GANACHE 1 cup heavy cream 8 ounces bittersweet chocolate

mixture.

1

4

ADD eggs and liqueur to chocolate

simmer.

SIFT in cocoa powder and whisk

BREAK chocolate into small pieces.

mixture and whisk thoroughly.

5

until combined.

6

POUR batter into pan and bake in

middle of oven for 25 minutes, or until top has formed a thin crust.

BRING cream to a

2 3

MIX hot cream and chocolate in large bowl, stirring until smooth.

7

COOL for 5-10 minutes before topping with ganache and serving.

HERE’S TO ALCOHOL, THE ROSE-COLORED GLASSES OF LIFE. — F. SCOTT FITZGERALD, THE BEAUTIFUL AND DAMNED

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donut miss out on these sweets THE ULTIMATE CHICAGO DOUGHNUT CRAWL Doughnuts are the latest iteration of the ever-evolving foodie paradise Chicago has become and from the looks of it, this food trend is here to stay. Sit back as we take you on a tour of freshly-baked and glazed goodness in the Windy City.

By Hannah Kliot Photos by Kirby Barth

24 |

Beaver’s 131 N Clinton St, Chicago (773) 392-1300 Mon-Fri 7AM–6PM Sat 9AM–4PM MUST-TRY DONUT: S’mores This shop is known for its unique creations accompanied by Cuban blend coffee. Its delectable mini-buttermilk donuts can also be found on a food truck that you can track on Facebook, Twitter or Instagram.

Stan’s Donuts Multiple locations 1560 N Damen Ave, Chicago (773) 360-7386 Sun-Wed 6:30AM–9PM Thu 6:30AM–10PM Fri-Sat 6:30AM–10:30PM MUST-TRY DONUT: Nutella pocket We’re glad this California-based shop made its way to Chicago. It boasts a diverse menu, including “pocket” donuts that are filled with gooey deliciousness such as peanut butter or Nutella and banana.

Somethin’ Sweet 5112 W Fullerton Ave, Chicago (773) 237-7588 Sun-Thu 6AM–10PM Fri-Sat 6AM–11PM MUST-TRY DONUT: Blueberry cake doughnut At under $1 apiece, these doughnuts are both cheap and high-quality. But the friendly budget still comes at a price: the shop attracts quite a crowd, so try to stop by during its early hours.

Doughnut Vault Multiple locations 401 N Franklin St, Chicago (312) 464-9544 Mon-Fri 8AM till sold out Sat-Sun 9:30AM till sold out

Glazed & Infused Multiple locations 30 E Hubbard St, Chicago (312) 226-5556 Mon-Thu 6:30AM–6PM Fri-Sat 6:30AM–12AM Sun 6:30AM–3PM MUST-TRY DONUT: Maple bacon long john With five locations (soon to be six) throughout the city, Glazed & Infused is a Chicago favorite.

What could be more satisfying than a chocolatecoated doughnut with a maple syrup-glazed strip of bacon on top?

West Town Bakery 1916 W Chicago Ave, Chicago (773) 904-1414 Sun-Thu 7AM–9PM Fri-Sat 7AM–10PM

Do-Rite Donuts Multiple locations 50 W Randolph St, Chicago (312) 488-2483 Mon-Fri 6:30AM–2PM Sat-Sun 7AM–2PM MUST-TRY DONUT: Pistachio-Meyer lemon Serving doughnuts, chicken and breakfast sandwiches, this small, charming spot caters to both sweet and savory cravings. Do-Rite also offers a selection of vegan and gluten-free doughnuts.

Old Fashioned Donuts 11248 S Michigan Ave, Chicago (773) 995-7420 Mon-Sat 6AM–6PM MUST-TRY DONUT: Apple fritter The enormous and unforgettable apple fritter doughnuts make the trek to Old Fashioned Donuts well worth it. They’re so big you can split them with a few friends.

MUST-TRY DONUT: Doughssants West Town serves all types of baked goods, from whoopie pies to gourmet doughnuts. Providing gluten-free, soy-free and and vegan options, this bakery caters to all sugar lovers. Make sure to try the doughssants, cronut-like pastries made with seasonal fillings.

Scafuri Bakery 1337 W Taylor St, Chicago (312) 733-8881 Tue-Sun 7AM–4PM

*Must-try NUTELLA BOMB

Located in Little Italy, this family-owned Italian bakery uses recipes that have been passed down for generations. The bombolini, or Italian yeast-raised doughnuts, have a selection of fillings sure to satisfy your sweet tooth.

Firecakes 68 W Hubbard St, Chicago (312) 329-6500 Sun-Wed 7AM–10PM Thu-Sat 7AM–12AM

MUST-TRY DONUT: Chesnut glazed

MUST-TRY DONUT: Peanut butter cup

This hole-in-the-wall shop serves treats that have made it one of the most famous in the city.

With three varieties of doughnuts (buttermilk old-fashioned, gingerbread stack and glazed), you won’t get bored of their flavors. Make sure to visit early in the day before the popular doughnuts sell out.

Firecakes covers all the classics, but they also aren’t afraid to get adventurous. From maple-glazed pineapple and bacon to malted milk ball, these doughnuts don’t leave any flavors behind. The shop also offers seasonal specialties that will keep you coming back for more.

BETWEEN THE OPTIMIST AND THE PESSIMIST, THE DIFFERENCE IS DROLL. THE OPTIMIST SEES THE DOUGHNUT, THE PESSIMIST THE HOLE! — OSCAR WILDE

NU.SPOONUNIVERSITY.COM |25

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THE DEFINITIVE GUIDE TO WHOLE FOODS CHEESE

3 MONTE ENEBRO Goat’s milk $29.99/lb Don’t let a rind composed of ash and mold scare you. The inside is salty and smooth and tastes delicious spread on crackers or crumbled into salad.

We promise, they’re worth the price tag.

BY ISABELLE CARTER 1 MANCHEGO VIEJO Sheep’s milk $18.99/lb Manchego Viejo is aged for at least a year and has a firm, crumbly texture. The Spanish cheese is slightly acidic with a nutty and fruity flavor.

4 P’TIT BASQUE Sheep’s milk $24.00/lb A Basque cheese produced in the Pyrenees, its taste is mild, nutty and firm. Not overly complex, it pairs perfectly with sweet flavors such as fig jam or honey.

2 MIMOLETTE Cow’s milk $16.99/lb This cheese, while infamously difficult to cut, is worth the effort: its electricorange inside has a caramelized depth and a smooth, fudgy finish.

5 SAINT-ANDRÉ TRIPLE CREAM BRIE Cow’s milk $17.99/lb Triple cream brie, unsurprisingly, is some of the creamiest cheese you will ever eat.

Rich, decadent and almost more like a fine butter than cheese, it’s perfect to spread across some crusty French bread.

6 RACLETTE Cow’s milk $16.99/lb Raclette is a Swiss semi-soft cheese made of raw cow’s milk and has a pleasantly sweet aroma and taste. A toaster oven’s dream, raclette is commonly melted atop boiled potatoes and cornichons.

7 CYPRESS GROVE MIDNIGHT MOON Goat’s milk $28.99/lb Midnight Moon is surprisingly sweet and mild for an aged goat’s milk cheese.

It has a dense and smooth texture with a hint of graininess and subtle caramelized undertones.

Eat your cheese with fig jam or another fruit preserve

6

7

PHOTOS BY LILY ALLEN, ILLUSTRATIONS BY JOANNE LEE

AND YOU ATE THE WHOLE WHEEL OF CHEESE? HOW’D YOU DO THAT? HECK, I’M NOT EVEN MAD, THAT’S AMAZING. — RON BURGUNDY, ANCHORMAN

NU.SPOONUNIVERSITY.COM |27

DAIRY DICTIONARY

So that you know what to ask for next time you’re in line at the cheese section. BY HANNAH KLIOT

28 |

Also known as chèvre (the French word for goat), goat cheese is unique both in tangy flavor and strong aroma. It is often bright white in color and can range from soft to hard in texture. Since goats eat different grasses and leaves than other animals, goat cheese tends to have stronger acidic flavors. They’re also lowest in fat and most of them are produced in France.

SHEEP’S MILK CHEESE

Most cheeses are produced from cow’s milk, so they’re generally more affordable. Their creamy texture sets them apart from sheep and goat cheeses, and the presence of carotene in cow’s milk gives these cheeses a more yellowish color.

Most well-known cheeses fall into this category: some favorites include Brie, mozzarella, Parmesan and Swiss.

GOAT’S MILK CHEESE

COW’S MILK CHEESE

Most of us know that cheese comes in a range of textures, colors, sizes and flavors — but what makes one cheese creamy, another hard and another crumbly? What defines a cheese is actually the animal from which it originates: cow, sheep or goat. So whether you find yourself at a swanky soirée or at the grocery store with a little extra cash, here’s a useful breakdown to help you make the savviest cheese choice.

Notable for their smooth and slightly oily texture, these semisoft cheeses tend to be the mildest in flavor with a slight salty tinge.

While they are highly nutritious, containing more vitamin B, E and calcium than other cheeses, they’re also buttery and the highest in fat content.

Manchego, feta and ricotta are among the most well-known sheep’s milk cheeses.

y m e s excu t u b h c n e r F e c n a r F n i I’m

Transform your kitchen into an authentic bistro. BY LAUREN FELD Don’t panic, this looks much more complex than it actually is. A tartiflette is a traditional French dish made from a combination of potatoes, bacon, onions and cheese. It’s basically an excuse to eat hangover food for dinner, but you won’t hear us complaining.

FIVE INGREDIENT TARTIFLETTE Find packaged diced pancetta at Trader Joe’s

1 pound potatoes, peeled ¼ pound pancetta, diced ½ onion, thinly sliced ⅓ cup dry white wine ½ pound Reblochon-style cheese, sliced EASY/70 MINUTES/SERVES 4 PREHEAT oven to 350°F. BOIL potatoes for about 20 minutes, or until can be easily pierced with a fork. Drain, set aside and let cool.

CUT potatoes into small chunks.

THE ONLY REASON I WORK OUT IS SO I CAN EAT MORE CHEESE. — RICKY GERVAIS

HEAT pancetta in skillet over high heat until browned. Remove from pan and set aside.

ADD onions to pan and cook over medium heat until golden brown.

ADD wine, cooked pancetta and potatoes and cook for 5 minutes, stirring occasionally.

TRANSFER half of mixture to baking dish and distribute cheese slices in even layer on top. Add second half of mixture and distribute cheese slices in even layer on top.

BAKE for 20 minutes, or until cheese is golden brown.

COOL for 5 minutes before serving.

NU.SPOONUNIVERSITY.COM |29

cheese on e s e e h c on

e s e che

Because you deserve so much more than Kraft and Wonder Bread. BY LAUREN FELD Let’s be honest: grilled cheese is the snubbed cousin of gourmet sandwiches.

For years we’ve accepted its mediocrity, but it’s time to reimagine this childhood staple. Toss those American singles — when it comes to grilled cheese, more is more.

THREE-CHEESE GRILLED CHEESE 2 ½-inch slices country-style sourdough bread 2 slices havarti 2 slices cheddar 2 slices Muenster 2 tablespoons unsalted butter EASY/10 MINUTES/SERVES 1 HEAT large skillet over medium-high heat.

COAT one side of both slices of bread with 1 tablespoon of butter.

MELT remaining butter in pan, swirling around to coat entirely.

LAY buttered side of bread facedown in pan and cover with cheese. Place other slice of bread on top, buttered side facing up. Note: if using bacon, place between two layers of cheese for better adhesion.

COOK sandwich without pressing for 5 minutes, or until cheese is slightly melted. Flip over and allow to cook for another 3 to 5 minutes, adding more butter if needed.

SERVE once cheese is fully melted.

ADD-INS Onion

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Avocado

Bacon

LE ND HA TO W HO

learn the lingo

SERVING AND STORING TIPS

BY HANNAH KLIOT

+ LET refrigerated cheese warm up for at least one hour before serving for optimal flavor.

BY LUKE MILLER ARTISAN Cheese typically made by hand in small batches, employing traditional methods of cheese-making. By using as little machinery as possible, artisans produce pure, high-quality cheeses from all kinds of milk.

FRESH Cheese that has not been aged, smoked or cured. These cheeses are creamy, soft and have a high moisture content. Additionally, in the U.S., these cheeses will always be pasteurized.

Examples: ricotta, cream cheese, mascarpone SOFT-RIPENED Briefly aged from the outside in, resulting in a ripened, edible rind and a soft, creamy texture. These are also produced from pasteurized milk.

Examples: Brie, Camembert SEMI-SOFT These have soft, creamy centers and hardly any rind. They usually have high moisture contents and a wide range of flavors from mild to pungent.

Examples: fontina, havarti, Muenster

+ SEPARATE cheese from other foods that have strong smells when storing to avoid absorbing other aromas.

+ WRAP soft cheeses loosely with greaseproof or waxed paper to maintain air circulation.

+ STORE cheeses at about 35-45°F.

FIRM/HARD These have textures that range from elastic to hard enough to be grated, and tastes ranging from mild to sharp.

Examples: Gouda, cheddar, Swiss, Gruyère, Parmesan NATURAL RIND The rinds on these cheeses are self-formed during the maturation process.

Most are made using raw milk and age for a few weeks to develop their rind and flavor.

Examples: mimolette, Stilton, Cantal WASHED RIND Throughout the aging process, the rinds of these cheeses have been washed with wine, beer, brine, brandy or another ingredient that encourages bacterial growth during the aging process.

Examples: taleggio, Livarot, Époisses PROCESSED Made with a combination of natural cheese and added ingredients such as stabilizers, flavor enhancers and emulsifiers, these are designed to have a long shelf life.

Examples: American cheese, cheese-flavored spreads

WHATEVER. I’M GETTTING CHEESE FRIES. — REGINA GEORGE, MEAN GIRLS

+ DOUBLE-WRAP cheeses with strong scents and store different types separately to avoid spreading their aromas to other cheeses and foods in your fridge.

+ TRIM mold if it develops on edges of cheese and enjoy the rest.

NU.SPOONUNIVERSITY.COM |31

THE BEST OF CHICAGO

GASTROPUBS

BY EILIS LOMBARD

All too often, as college students we find ourselves eating in before going out or settling for pretzels or potato skins at the bar. If you’re of the mind that you shouldn’t have to suffer through mediocre food with your drinks, we’re with you. Luckily, in recent years, a crop of bars committed to pairing their top-notch cocktails and brews with equally creative, delicious food has emerged. Say goodbye to boring bar snacks and hello to a list of our favorite gastropubs in Chicago.

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1

THE PUBLICAN

$$$ 837 W Fulton Market, Chicago With long communal wooden tables, simple highbacked chairs and rustic-looking beams supporting high ceilings, the Publican’s décor is evocative of an updated European beer hall. Its drink offerings follow suit with one of the city’s widest arrays of international beer options. The gastropub also specializes in pork and seafood, touting especially good oysters. A foodie bonus: the wait staff all has cicerone training, meaning excellent beer-food pairing advice without all that prix-fixe fuss.

2 THE PURPLE PIG $$ 500 N Michigan Ave, Chicago

The Purple Pig delivers on its name, swapping traditional bar snacks for a variety of charcuterie options and small plates that feature pork in pretty much every conceivable form. From classic brews to wines from all over the world, it has you more than covered on the drink front no matter the occasion or company. Located on the Mag Mile, this gastropub stays packed until 2AM, making it perfect for a spontaneous late-night weekend adventure.

6

LONGMAN & EAGLE $$ 2657 N Kedzie Ave, Chicago

It’s no secret we love Longman here at Spoon, and we’re in good company.

The only bar in Chicago to be awarded a Michelin star, this Logan Square favorite exudes cool with a menu that’s constantly pushing and redefining the limits of gastronomy and a particularly impressive whiskey selection.

The menu changes regularly, but as a general rule, try anything with agnolotti or meatballs and don’t be afraid to ask your server for cocktail recommendations — their choices are always spot on.

$$ 230 W Kinzie St, Chicago

It’s hard to go wrong with a Brendan Sodikoff joint, and Gilt bar is no exception. With dim lighting, modern chandeliers and plush leather couches, it has a smart, glam feel without the absurd prices of some of its swanky counterparts. The bar boasts a choice selection of Belgian brews and well-conceived small plates like marrow bones with red onion jam.

4 REVOLUTION BREWING

$$ 2323 N Milwaukee Ave, Chicago

If it’s all about the beer for you, it’s worth checking out Revolution Brewing in Logan Square. Its 25 house brews have garnered numerous awards and pair perfectly with a menu specifically designed to highlight their flavors. The brewpub butchers a pig from a nearby farm every week, providing high-quality local meat for dishes all the way from bone-in pork chop with sweet potato gnocchi to a twist on a bar snack classic: bacon fat popcorn.

5 HOPLEAF

$$ 5148 N Clark St, Chicago One of the first on Chicago’s gastropub scene in 2003, Hopleaf has proven its staying power in a notoriously unpredictable industry, and for good reason. Here, Belgium’s best brews shine in the glass and in the food, especially in simple but well-executed dishes like beer-steamed mussels. Brick walls and beer posters create a fun, laid-back vibe perfect for those who want good times, food and drinks — without any chichi pretensions to fine dining.

gas•tro•pub — \ˈga-strop b\ noun: Coined by David Erye and Mike Belben in 1991 to describe The Eagle Pub in London, this term refers to any bar with high-quality food.

e ˈ

THE PUBLICAN PHOTOS BY GRANT KESSLER, JUSTINE BURSONI, LONGMAN & EAGLE PHOTO BY CLAYTON HAUCK

3 GILT BAR

7 THE PECKISH PIG $$ 623 Howard St, Evanston

Sometimes you’re not looking to trek all the way to the city for a night out.

The Peckish Pig, located right in Evanston (about a five minute walk from Howard), is your answer to those nights. The tavern brews its own beer on site, and dishes range from creative bites like ham hock balls with salted caramel, to duck confit with mac and cheese, to more traditional foodie favorites such as pork belly. With a vibrant atmosphere that often features live music and decidedly student-friendly prices, The Peckish Pig is likely to become one of your Evanston favorites.

NU.SPOONUNIVERSITY.COM |33

ASIAN EXPRESS 1009 DAVIS STREET 224-307-2426

SELF SERVE

$4.59/LB

KEEP YOURSELF ALIVE.

PICK YOUR PROTEIN Five protein-packed foods you’re probably overlooking By Stephanie Bernstein Protein isn’t just for bodybuilders. Although it can seem hard to get enough of it without eating like a caveman, you can find your daily dose in delicious and unexpected places. We’ve narrowed it down to five great foods that jumpstart your metabolism and keep you going all day long.

GREEK YOGURT With nearly 20 grams per serving, Greek yogurt can be an awesome and filling breakfast or easy and delicious snack. Plain yogurt topped with sliced almonds and berries makes for a treat that’ll give you the energy to get through that 9AM class.

ALMOND MILK Lactose intolerance isn’t the only reason to drink this delicious dairy alternative. Add it to a smoothie, shake or your morning cup of coffee for a protein boost.

CHEESE Everyone knows cheese is filled with calcium, but fewer people realize it packs an extra punch with around 15 grams per serving. From Parmesan

to feta, cheddar to mozzarella, cheese in any form makes for a protein-packed addition.

QUINOA In addition to containing fiber and iron, quinoa is also a complete protein with all nine essential amino acids — talk about a superfood. Try quinoa tossed in salad, drizzled with oil or topped with melted cheese. (Bam. Double the protein.)

EDAMAME The Japanese appetizer can be shelled and added to salads or served solo as a snack. Edamame can be found in the frozen food aisle and contains 8 grams of protein per serving. Season with salt and paprika or a drizzle of lemon juice.

PHOTO BY LILY ALLEN

HOW DO SPACEMEN ADD MORE PROTEIN TO THEIR DIET? THEY MAKE IT METEOR.

NU.SPOONUNIVERSITY.COM |35

to brew loose leaf tea, place leaves inside tea infuser and submerge in hot water

tea time

By Kai Huang

Tea is said to have originated in the Shang dynasty over 3,000 years ago as a medicinal drink.

Although medicine may have evolved a bit since then, the health benefits of tea remain.

We’ve focused on five favorites that will keep your body in tip-top shape and your eyes from drooping as you finish that paper.

36 |

BLACK Black tea is one of the most traded varieties in the world due to its shelf life of up to several years.

This tea is rolled and oxidized for longer than most teas, so it’s much stronger in flavor and noticeably darker. This process brings out unique antioxidants that have been linked to a decreased risk of stroke.

PU’ER Pu’er is among a variety of teas that can be fermented for up to several years in order to develop their unique flavor. After aging, the tea gains an earthy, woody flavor as well as a crimson color.

This process creates a unique mix of nutrients that help block the synthesis of fats and cholesterol in the body.

NOURISH

GREEN Green tea is the least processed tea available. Carefully heating the fresh leaves preserves their natural green color and most of their antioxidants. While mild in flavor, the nutrient-preserving processing gives it health benefits ranging from reduced risk of heart disease to decreased cholesterol.

WHITE While minimally processed, white tea is allowed to wilt before it is dried. This removes the green color of the leaves, develops more depth of flavor and extracts more antioxidants. In fact, white tea contains the most antioxidants of any variety of tea.

OOLONG After wilting like white tea, oolong is rolled and bruised, then left to age and oxidate. This extended process creates distinct and complex flavors. The antioxidants in oolong tea have been linked to decreasing cholesterol as well as relieving inflammation.

PHOTOS BY LILY ALLEN

I GOT NASTY HABITS, I TAKE TEA AT THREE. — ­ MICK JAGGER

NU.SPOONUNIVERSITY.COM |37

FOODS THAT CURE

Holistic remedies for everyday ailments By Dana Balkin Skip the medicine cabinet and head for the pantry, because these foods do more than just taste great. Their curative properties can help you with everyday bumps and bruises­ ­­­­­­­— without all of the indecipherable ingredients and chemicals.

HONEY Sure, you already know it soothes a sore throat, but did you know that when applied to external cuts and abrasions it keeps out bacteria and helps wounds heal faster? Considered one of nature’s best all-around remedies, honey has natural antibacterial and anti-inflammatory properties that can help soothe cuts and burns.

PHOTO BY LILY ALLEN, ILLUSTRATIONS BY ALI TOMEK

38 |

NOURISH

GARLIC Give your immune system the boost it needs during those nasty winter months. Garlic is loaded with antioxidants and studies have shown that daily garlic intake reduces the likelihood of contracting colds.

ONIONS Chock-full of the anti-inflammatory chemical quercetin, onions have been proven to help reduce arthritis pain. As far as long-term benefits go, onions lower your risk of heart disease, cancer and diabetes. Like garlic, onions also give your immune system a boost.

COFFEE Coffee cures you of your pesky sleeping habits while enhancing brain function. It helps improve memory, mood, vigilance, reaction times and general cognitive function. Also, some scientists are adamant that coffee drinkers are less likely to develop Alzheimer’s.

SALMON

DARK CHOCOLATE

RED WINE

Salmon, considered by many to be one of the world’s healthiest foods, is packed with vitamins (A, D, B6, B and E), minerals (calcium, iron, zinc, magnesium and phosphorus), essential amino acids and omega 3 fatty acids (a.k.a. good fats).

These elements all work together to increase overall health, sharpen your mind and reduce risk of heart attacks and inflammatory disorders.

There’s a reason you crave chocolate when you’re feeling down: dark chocolate gives you a small endorphin rush, boosting your mood.

Chocolate can also help those with delicate skin.

Studies have shown that the bioactive compounds known as flavanoids in chocolate can protect from UV damage and increase blood flow and hydration in the skin. Also, it’s chocolate — it’s good for your soul.

Doctors and winos alike agree that red wine can be good for your heart. Full of antioxidants (called polyphenols), red wine lowers bad cholesterol and helps prevent blood clots.

Scientists believe that these health benefits can be attributed to one particularly amazing antioxidant called resveratrol. (Good luck pronouncing that name after your third glass.)

CINNAMON

CHEESE

BEEF

Cinnamon is more than just a delicious spice.

It can help aid digestion and has more antioxidants than a serving of blueberries.

Cinnamon also does a great job regulating blood sugar. Sprinkle it over ice cream or hot chocolate to stave off a sugar rush (and the inevitable crash).

Bet you didn’t know that cheese helps prevent cavities: the compounds that make up this delicious dairy can cling to your teeth and protect them from tooth-attacking acids. Also, everything tastes better with cheese. Win-win.

Desperate for thick, luxurious locks? Drop that conditioner and head over to your local butcher.

The iron and important minerals in red meat help strengthen and maintain healthy hair.

NU.SPOONUNIVERSITY.COM |39

PHOTO BY ALEXANDER FURUYA, ILLUSTRATIONS BY MARIA FERNANDEZ-DAVILA

NOURISH

Dining Hall Chipotle

DINING HALL BURRITO BOWL EASY

WHAT

Rice and lettuce and beans...oh my!

By Simone Gerber

2 scoops rice, quinoa, barley or any available grain 1 spoonful beans (preferably black, refried or pinto) 4 cherry tomatoes or tomato wedges, roughly chopped 1 spoonful lettuce, roughly chopped 1 spoonful meat of your choice

“Wanna go to Chipotle?” is a phrase every Northwestern student hears at least once a week. Unfortunately, limited time and tight budgets confine many of us to the dining halls.

But for you freshmen out there, not all is lost: with enough creativity, plain dining hall dishes can be combined into a protein-packed, delicious dinner that won’t cost you anything more than a swipe of your Wildcard.

EXTRA TOPPINGS TO SPICE THINGS UP

SHREDDED CHEESE

5 MINUTES SERVES

HOW 1

COMBINE rice, beans and meat in a bowl.

2

TOP with lettuce and tomatoes.

CORN

WOW, THIS BURRITO IS DELICIOUS, BUT IT IS FILLING. [THROWS BURRITO OUT THE WINDOW] ­— RON BURGUNDY, ANCHORMAN

SLICED ONIONS

CRUSHED TORTILLA CHIPS

HOT RED PEPPER FLAKES

NU.SPOONUNIVERSITY.COM |41

NOURISH

10 INSTAGRAM ACCOUNTS YOU NEED TO FOLLOW We can’t promise this will help your ratio, but believe us, it’s worth it. By Sophie Jacob Everyone’s Insta feed could use a little more food porn and a little less Kim K selfie. We’ve combed through the best foodie accounts out there to present a curated list of who you should be following. So whip out your phone and get scrolling: bagels, burgers and banh mi are about to come at you in a big way.

1. @chicagofoodauthority With over 70k followers, this account beautifully features the best fare of our favorite city.

Doughnuts, deep dish, sushi and tortas remind you of the amazing variety Chicago has to offer. Each photo has the location of where it was eaten so you can make your way there. Eventually. When it’s not negative 10,000 degrees.

2. @julieskitchen This bright, beautiful stream of clean and healthy foods will make you forget how greasy last night’s 3AM Cheesie’s made you feel.

Based in LA, Julie has over 100k followers, and her mosaic-like collages truly turn food into art.

6. @chicagolunch Spending summer in the city?

This account is for you: the Lunch Squad is committed to finding the best lunch spots in Chitown.

They even offer helpful advice, like how many tacos to order or what sauce to ask for.

7. @jamieoliver Any respectable list of food Instagrams will feature Jamie Oliver. Stunning photos, helpful tips and even some do-goodery are all over this (very attractive) chef’s account. Sometimes you just have to be a follower.

8. @dennistheprescott This unbelievable food porn is photographed, curated and most likely eaten entirely by Dennis Prescott, a Canadian chef whose mission is to make you insatiably hungry. Join over 66k followers in their pursuit of pancakes, Korean tacos and burgers like you’ve never seen before.

4. @livegreenhealthy This is an absolute must for practical dining inspiration. These photos are beautiful and they all include recipes, so wave goodbye to Easy Mac. Around 350k followers have been saved from frozen dinners for life.

9. @culinarybrodown Josh Scherer is a 21-year-old track and field athlete from UCLA whose “straight flexin in the kitchen” has earned him over 22k followers.

His photos are cool and he seems fun­­— he makes burgers with Cheeto crust!

5. @everything_bagels This one is for all you New Yorkers out there suffering from bagel withdrawal. Bagels are amazing.

It’s important to indulge.

Enough said. Scroll on.

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10. @topwithcinnamon We had to end with dessert.

These delectable and magical photos are brought to us by Izy Hossack, who at 19 has amassed quite the following and has even published a cookbook.

Satisfy your sweet tooth, because who can say no to a cinnamon babka brushed with cardamominfused beurre noisette?

PHOTOS COURTESY OF INSTAGRAM

3. @alifewortheating For those of you who just returned from abroad or are going stir-crazy in our NU bubble, this account is the cure for your wanderlust. From a street market in Vietnam to a beach cafe in Mexico, these photos will transport you (and almost 200k other followers) around the world.

PHOTO BY ALEXANDER FURUYA

WHITE CHOCOLATE RASPBERRY CHEESECAKE*

*Want the recipe? Check out nu.spoonuniversity.com

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