SPORK
A U T U M N 2 0 1 6
visual by: Caroline Smith
SPORK Princeton High School’s food and dining magazine EDITOR-IN-CHIEF
Angela Kim
MANAGING EDITOR
Priya Vulchi
VISUALS DIRECTOR
Annie Gao
DIRECTOR OF PHOTOGRAPHY
Aaron Wu
SOCIAL MEDIA REPRESENTATIVE BUSINESS MANAGER STAFF
CONTRIBUTORS
ADVISER
2
Coco Mi Zoe Alcott Leah Hirschman Nikhita Khatri Karina Lieb Avery Peterson Kelly Qiu Everett Shen Hilola Agzamova Anushka Bhatia Beth Blizzard Jackie Hua John Liang Signe Owens Dan Shen Anika Sonig Aileen Wu Sam Weinglass Natalia Thomas Nayha Zahid Patrick Zhang Dziyana Zubialevich Kristina Donovan
Letter from the editor A lot comes to an end in the fall: lazy days, warm weather, being carefree. During the first few weeks of school I always find myself thinking, I just wish it were next summer already… But fall is also a time of fresh starts and reunions. Resuming the countdown to graduation. Laughing with your friends in the halls. Being reunited with your entire family at the Thanksgiving table. I hope that making the recipes will be just as fun for you all as it was for me, and that it’ll remind you of not endings, but beginnings. Many thanks to all the Spork staff, Ms. Donovan, and all the contributors for making this issue possible!
What’s inside
3 4 6 12 14
Meet the Editors Featured Chef: Amy Watsky Thanksgiving! Coffee Quiz Food Trends
cover photo: Caroline Smith
MeettheEditors “At every eatery I go to, I naturally scourge the menu for that ramen dish that will satisfy my cravings for its heartwarming delight. I’ve tasted so many tangy, gorgeous flavors that have proved that the making of ramen is a form of art all by itself. The infamous image of a cut soft boiled egg, bright yellow and slightly runny in the middle, braised chashu pork wedged in the noodles, and some bright green scallions sprinkled on top form such a delectable force that makes me hesitate before I devour it all.”
“I hate drinking milk. There’s something ineffable about the taste of milk that disgusts me. However, I love ice cream. The fundamental of ice cream is purely milk, but it’s more than just milk—it’s milk transformed into the sublime. Ice cream to me is wandering the cobblestone streets of Florence, talking to friends late at night, listening to Simon and Garfunkel. It’s the transformation of the ordinary into the meaningful—brilliance.”
“Cat Daddy and Tres from the Voodoo Doughnut shop in Portland, Oregon are my heroes! They reinvented donuts, transforming them into delicious dolls with blood-red jelly insides. But, the normal donuts are also magnificent. Whether you eat them on a late-night Dunkin’ Donuts run or at Terhune Orchards, donuts always seem to do the trick.”
photo by: Aaron Wu; graphics by: Priya Vulchi
ANNIE GAO
Priya Vulchi Angela Kim 3
FEATURED CHEF
Amy Watsky
Introducing the Facebook page of Amy Watsky ’17, launched on October 16, 2016, with 126 likes (and counting), and featuring diverse dishes made weekly by “yours truly.”
interview & visuals: Priya Vulchi
Amy W’s Kitchen @AmyCookin
How’d you become a chef? My mom had surgery when I was eight. She couldn’t move around very much, so I offered to assume the responsibility of cooking. That really pushed me into the kitchen. Honestly, I think I taught myself a lot.
Why’d you start your Facebook page? Essentially, because I quit track. Cooking has always been something I’ve loved to do for pleasure—I’d do it all the time, so when I quit I got the time to really pursue it. But I never knew what to do with my cooking skills, so I figured if I made a page, I could show it to my friends easily...it just became a fun project.
How do you choose your recipes? Usually its seasonal—whatever’s in season, I make. For example, since it’s fall,
I [recently] made pumpkin pie. When I made the pasta dish that I posted on the page, my brother needed carbs because he races a lot, so I made him pasta accordingly. There’s also a bit of improvisation because I love to pick up random things at the grocery store. So, for example, if I know I’m making pasta and I see clams at the grocery store, I’ll just throw them in there too. Also, my boyfriend is French, and my mom is Japanese and my dad is European ... Basically, I love cooking recipes from all over the world.
Best piece of advice you could give to an emerging chef? Don’t be afraid to try new things in the kitchen. Ex4
periment a lot—that’s what I did!
fresh
PASTA
adapted from Minimalist Baker
This homemade pasta recipe works wonderfully for making any sort of fresh pasta, whether it’s fettuccine, lasagna, ravioli, or anything else really. It’s super quick to make and doesn’t require any dairy or eggs. Fresh pasta always tastes better, so it’s great that you can make it so quickly and easily! visual by: Annie Gao; compiled by: Anushka Bhatia, John Liang, Kelly Qiu, Dziyana Zubilevich
Ingredients 2 cups semolina flour (unbleached all purpose flour also works, but it will create a less sturdy and more doughy flavored pasta) ¾cup white whole wheat OR whole wheat pastry flour ¾– 1 cup room temperature water
Instructions 1) Mix flour in food processor or by hand, while mixing, add water tablespoon by tablespoon. 2) The dough takes about relatively 3/4 cup water. It will feel slightly sticky and moldable when enough water has been absorbed. 3) Remove from processor and split into two sections for easy rolling. Let rest for 8-10 minutes. 4) Place one ball seam-side down onto a modestly floured clean surface. Roll out into a very thin square or circle with dusted rolling pin. 5) To cook, prepare a large pot of boiling water, salt liberally and add fresh pasta. Fresh pasta takes less time to cook so watch it closely and cook to personal taste (e.g. al dente) 6) Top with desired sauces. Pesto and marinara are both fabulous with this recipe. Half of this recipe easily feeds 2–3 people, so halve or quarter the recipe if it’s just for you and one other person as left5 overs don’t really store well.
5
photos: Aaron Wu
Thanksgiving For many families at PHS, Thanksgiving isn’t just about mashed potatoes and pumpkin pie. Diverse family backgrounds, in addition to unique personal tastes, lend themselves to these unorthodoxThanksgiving family recipes. by Beth Blizzard,Coco Mi, Avery Peterson. Check sporkphs.com for more recipes.
Cold Spicy Sichuan Sesame Noodles Adapted from goodfood.com and the Mi family Serves 3 Sesame sauce: 1 ½ tablespoons Chinese sesame paste 2 tablespoons water 1 ½ tablespoons tamari or light soy sauce 2 teaspoons Chinkiang black vinegar 3 teaspoons sugar 2 teaspoons finely chopped garlic 2 teaspoons grated ginger ¼ – ½ teaspoon toasted and ground Sichuan pepper 2–3 tablespoons chilli oil 1 teaspoons sesame oil Noodles: 2 generous handfuls (about 175 grams) fresh bean sprouts 200g–300 grams dried fresh wheat noodles or linguine 1 teaspoon canola or peanut oil 1 Lebanese or telegraph cucumber (optional) 1 poached chicken breast or roast chicken, shredded 2–3 tablespoons finely chopped spring onion greens 2 teaspoons toasted sesame seeds
6
1. Mix together the ingredients for the sesame sauce. 2. Boil a large saucepan of water and add salt. Prepare a bowl of cold water with ice cubes and keep it nearby. 3. Place the bean sprouts into the boiling water for a few seconds, then remove and plunge into the ice water. Drain and chill. 4. Add the noodles to the boiling water and stir to separate. 5. Cook noodles until tender, then drain and transfer them to the cold water. 6. Drain and toss with oil to prevent sticking and spread out to dry in an airy place. Store in the fridge. 7. If desired, cut the cucumber in half lengthways and scrape out the seeds 8. Place the bean sprouts at the bottom of each serving bowl and top with the noodles, arranging the shredded chicken on the top. 9. Garnish with the spring onions and sesame seeds and pour the sesame sauce over the noodles, distributing evenly.
Spanish Inspired Potato Gratin Adapted from Food and Wine Serves 12 3 heads of garlic, cloves separated but not peeled 1 tablespoon extra-virgin olive oil 1 quart half-and-half 1 tablespoon chopped thyme 1 teaspoon chopped rosemary Salt and freshly ground pepper 5 pounds Yukon Gold potatoes, peeled and thinly sliced 9 ounces (2 cups) aged Manchego cheese, shredded 5 ounces (1 cup) San Simón or smoked Gouda cheese, shredded
1. Preheat the oven to 375°F. 2. In a 9-inch cake pan, drizzle the garlic with oil. Cover with foil and roast for 40 minutes. Let cool, then squeeze out the cloves. 3. Mash the garlic to a paste and transfer to a saucepan. Add the halfand-half, thyme, and rosemary, bring to a boil. Simmer over low heat until reduced to 3 cups, 20 minutes; season with salt and pepper. 4. Arrange one-fourth of the potatoes in the bottom of a 9x13-inch baking dish. Top with one-fourth of the shredded cheeses and drizzle lightly with the garlic cream. Repeat the layering with the remaining potatoes, cheese, and cream. When done, press the top layer of potatoes to submerge them. 5. Bake the gratin for about 1 ½ hours, until golden and bubbling. Let cool for 20 minutes before cutting into squares and serving.
Apple Fries Adapted from food.com Serves 5 Ingredients: 1 Granny Smith apple, peeled and cored ½ cup cornstarch ¼ cup sugar ¼ teaspoon ground cinnamon Vegetable oil ¼ cup whipped cream cheese ¼ cup marshmallow cream 1 dash pumpkin pie spice
1. Slice the apples into ¼ inch strips 2. Coat apple strips with cornstarch and shake off excess cornstarch with a strainer, set aside. 3. Mix together sugar and cinnamon in a separate bowl. 4. Place oil in a deep fryer and heat to 375°F. Alternatively, use a heavy skillet with 1 inch of oil. 5. Drop apples in oil, a few at a time. Fry apples for about 3 minutes or until golden brown. 6. Drain apple slices on a paper towel and sprinkle with cinnamon and sugar. 7. For the dipping sauce, combine the cream cheese, marshmallow cream, and pumpkin pie spice in a bowl. Refrigerate until served.
7
visuals by: Annie Gao; compiled by: Anika Sonig, Karina Lieb, Nayha Zahid
Salads=
+
Chicken Eggs Shrimp Beans Walnuts
Arugula Radicchio Spinach KAle Romaine Mezuna
Sandwiches= + Whole wheat Baguette White Focaccia Multigrain Sourdough
Chicken Bacon Turkey Egg Ham Cottage Cheese Beef Fish
+ Nutella Fruit Jam Hummus Butter Peanut Butter Greek Yogurt Chipotle Pesto Honey Mustard 8
It’s Lunch Time!
+
+ Cucumbers Raisins Carrots Avocado Tomatoes Oranges Cheese Olives
+
Ranch Vinaigrette Italian Thousand Island Caesar Blue Cheese
Lettuce Jalapenos Cucumbers Peppers Tomatoes Arugula Avocado Spinach Olives
+ Mozzarella Blue American Swiss Cheddar Gouda Feta Monterey Jack 9
visual by: Priya Vulchi
10
visual by: Caroline Smith
Cooks and Gardens Club
by Leah Hirschman
T he Cooks and Garden Club, founded in the Fall of 2012, kitchen and learn what the culinary world has to offer. brings together eighth through twelfth graders who share common interests: gardening, cooking, and healthy eating. The club meets Wednesday afternoons for a six-week period in the Fall, and in the Spring. It is administered by teacher adviser, Mrs. Gaudino, an eighth-grade science teacher at JW, Sean Carson, a PHS student advisor, Chef Michelle Fuerst (Alice Waters’ Chez Panisse restaurant, California), Allie O’Brien (Executive Director, The Garden State Community Kitchen), and a master gardener. Before cooking fresh and vibrant dishes, middle school students harvest hearty vegetables from the school garden including: crisp chard, peppery radish leaves, aromatic oregano, and mild chives. The garden is a great way to introduce students to organic meal prep. They use the readily available vegetables to produce seasonal yet flavorful dishes, learning how to use the available ingredients. The members of the club are culturally diverse, allowing for diverse dishes. Chef Fuerst provides a great learning enviornment—she demonstrates proper cooking techniques and gives the kids opportunities for handson learning. “Kids have excellent palates and are willing to do things with their hands. This sets them up for success when creating and trying recipes” explained Fuerst. She loves that the kids are excited to get into the
This week, combining colorful tomatoes and hand-made dough, the club created pizza. Incorporating helpful cooking tips from Chef Fuerst, the students used the correct method to measure out flour, making sure the cup is not overpacked and left light, stretched out the dough into its pizza shape without breaking it, using their knuckles to knead it and make it malleable, and learned the best way to efficiently pre-plan the toppings, thinking about the textures and moisture content, careful as to not make the pizza soggy. The JWMS students were engaged and active participants in all aspects: kitchen prep, cooking, and especially the eating. Student Emma Lips said, “I joined this club because I like cooking at home, but here, I get to learn new techniques.” Michelle Girouard added, “The club, which has about fifteen members, allows for a more personal connection between the students and the chef.” For each dish created, students learn a new skill to aid in the cooking of the particular recipe. Additionally, nutritional relevance is always included as part of the food discussion. Another member, Rachel Soto said, “You don’t have to be good at cooking here—anyone can do it.” The club is open to beginners and those with experience in the kitchen. All that you really need is a passion for food.
11
visuals by: Annie Gao; compiled by: Aileen Wu and Everett Shen
II. Phone of choice? 1. Phones are too mainstream 2. Good old-fashioned flip phone 3. Sleek smartphone 4. Phablet
(other time activity ll fa te ri o v fa our III. What’s y ing coffee :))? than consum football 1. Watching ins 2. Carving pumpk 3. Picking apples 4. Going for a walk
V. What summer food will you be missing the most? 1. Ice cream 2. Watermelon 3. Barbeque 4. Slushies
IV. You have a snow day. What do you use it to do? 1. Enjoy the snow 2. Sleep 3. Party! 4. Catch up on work
VI. What’s your favorite spice to add to coffee? 1. Nutmeg 2. Vanilla 3. Pumpkin spice 4. Cinnamon
Coffee?
I. Would you rather have…? 1. Three day school weeks all year 2. A one week break every month 3. Four month summer break 4. 5 days a week
In Princeton, we take pride in the vast amount of coffee shops we have. With the onset of school, our coffee intake is rising. With so many options, it’s sometimes hard to figure out which one is for you! Fear not: with this fun quiz you’ll figure out which place is best for you!
Add up your answer points to each question. 6–8: Café Vienna 9–10: Rojo’s Roastery 11–13: Halo Pub Café Vienna offers markedly In Palmer’s Square, Rojo’s A downtown gem, Halo Pub Match your score to a smooth and creamy coffees gives a mysterious steampunk is a Princeton classic. With its coffee shop! different from those in national atmosphere with its chrome ornate decorations, this place chains. It stays true to its origins coffee-machines and vintage is sure to give you a sophistiby offering Viennese treats, in- light bulbs. The java here is cated European vibe—fitting, cluding paninis, omelettes, and top-notch—beans roasted as it was modeled after a café the famed traditional “Torten.” at its Lambertville location. in Colmar, France. Try their The café replicates the calm Rojo’s is a winner for a place famous “cappu-nog” in the leisure found in Europe—best to relax and warm your hands winter, or enjoy some of their felt in the outdoor seating on with a steaming mug after a home-made ice cream in relaxing mornings. long day.
14–16: Small World Coffee 17–18: Starbucks Could Princetonians survive without this vibrant caffeine hub? It’s no coincidence that the most visited coffee shop is also the most spacious—while you’re here, you’ll likely be studying in its richly decorated work areas, surrounded by the invigorating fragrance of coffee beans.
12
Starbucks, a true American brand. This national coffee chain introduced their signature variety of coffee in Princeton over a decade ago and it’s remained packed ever since. Its free WiFi makes it a popular study spot, so it’s often crowded with students. To avoid the line, be sure to order ahead with the app.
19–21: Wawa
22–24: Dunkin Donuts
New to the downtown cofThe Wawa by the train fee scene but not new to our station is a go-to for many hearts, the DD on Nassau is students. Its reputation as a great for on-the-go individdependable source of quick uals. Colorful and brightly drinks and snacks makes it lit, it’s determined to fight for a convenient and welcoming customers from the Starbucks fixture. Did we mention it’s just two doors away. A cup of open 24 hours? A 4 a.m. cofjoe and a donut from DD at fee to fuel midnight studythe crack of dawn never fails ing is as good as it gets. to hit the spot.
Music and Food
by Katie Stewart, Natalia Thomas, and Patrick Zhang
vis
ual
Vincent Metallo
riya
Vu lc
hi
Robert Loughren
Band
Spanish music, which the PHS Choir is currently singing in preparation for their fall operetta and international tour, could be accompanied by Spanish foods at a venue, said Mr. Metallo. This way, the audience can experience an interpretation of Spanish culture in more than one way. To branch off of this idea of relating music to food within a culture, Mr. Metallo suggested Italian food and Puccini’s works, especially because his operas have similar qualities such as richness and intensity that are evident in the the sauce and the meat of a typical Italian dish. He said that “the flavours are intense as are the plots and the music to Puccini’s operas.” Another of Mr. Metallo’s favourites is Japanese food, which he related to “avant garde, twentieth century music because of the fragmented phrases and obscure chord progressions.”
s: P
Orchestra
Sarah Pelletier Choir
“Food is passion and so is music,” said Mrs. Pelletier. According to her, food and music are able to connect and inspire people because people spend their whole lives perfecting and refining them. Mrs. Pelletier pointed out that since they are “passion,” they are both forms of art. She also connects rich and sugary foods, such as the sweetness of a chocolate ganache cake, to the romantic composer Gustav Mahler’s work. Mrs. Pelletier recognizes the importance of combining the two in everyday life, even if in simpler terms than chocolate ganache and Mahler. “AP Music theory, the whole entire class, is related to donuts. We discuss all aspects of music theory with relation to donuts actually,” she said.
Mr. Loughran truly believes both music and food to be unique entities, both being able to encapsulate people and bring them somewhere, as “each is able to take one to a certain destination.” Just like music is extremely detailed and created with care, some of Mr. Loughran’s favorite foods are just as detailed—including tandoori chicken and Greek baklava. He connects the usually sweet, sometimes bitter taste of chocolate with magnificent works of Robert Schumann, especially the richness of dark chocolate with the rich lines of the Schumann Piano Concerto. While on PHS Orchestra’s last tour in 2016, he had many experiences involving both music and food, but especially “the pasta and Belgian waffles, while making music in our wonderful ensemble.”
13
visuals by: Annie Gao
Shrimp Ceviche Stuffed Avocado 1. Cut the avocados in half. Peel skin and throw away pits. On top, squeeze lime wedge and sprinkle with kosher salt. 2. In a medium bowl, add the chopped raw shrimp (can be cooked before), then add chili, onion, and cilantro. Mix well, and then add the lime juice. Stir, and let sit for 10 minutes. 3. Add the orange juice and vegetable oil; stir well. Season to taste with kosher salt. Small plates have recently hit the global food scene. Many Spoon ceviche into the hollow in each avocado half, and modern American restaurants have adapted the idea of serve chilled. small plates, incorporating exotic influences and flavors. The whole idea of small plates originated from Spain, where they are famous for their variety of tapas, including tortillas, different croquettes, and cured meats. I think small plates will grow in popularity because of their adaptability in the culinary world. They can fit into any cuisine or style of cooking, and bring people together; what’s not to love? 4. Place 1 tbsp of filling in the center of each wrapper. 1. Peel and devein the shrimp, squeeze out as much Form a circle with your thumb and shape the dumpling, moisture as possible and then roughly chop. so that it forms a fat cylinder with an open top. 2. Blanch the water chestnuts for 1 minute, drop into 5. Pat the top and bottom of the dumpling to create flat cold water and then roughly chop. surfaces on either end. 3. Combine the shrimp, water chestnuts and the re6. Steam the dumplings standing up in bamboo steamers maining filling ingredients (everything except the wrap- on top of oiled paper punched with holes for 15 minutes. pers) in a large bowl and stir until well-combined. Serve with soy sauce or chili sauce for dipping. 3 large ripe avocados 1 lime wedge Kosher salt 1 lb. fresh raw shrimp, chopped
½ cup finely diced white onion 2 tbsp. fresh cilantro, minced 2 tbsp. fresh lime juice ½ cup orange juice
Food Trends
Amy Watsky
6 ounces shrimp ½ cup peeled water chestnuts 1 pound ground pork 2 tbsp. light soy sauce 1 ½ tbsp. Shaoxing rice wine 2 teaspoons sesame oil ¼ tsp. ground black pepper 2 tbsp. chopped ginger 1 green onion, finely chopped 1 egg white, lightly beaten 2 tbsp. cornstarch 30 egg dumpling wrappers
14
Siu Mai