SPORK
A U T UMN 2 0 1 8
SPORK Princeton High School’s food and dining magazine EDITOR-IN-CHIEF Leah Hirschman MANAGING EDITOR Andrew Yan VISUALS DIRECTORS John Liang Caroline Tan COPY EDITORS Allison Kanter Patrick Zhang SOCIAL MEDIA Matt Heilbronn BUSINESS MANAGER Maggie Zhang PRODUCTION MANAGER Hannah Quan PHOTOGRAPHERS Margaret Hill Heather Wertenbaker STAFF Ava Blomgren Nate Boutross Elizabeth Chuei Elizabeth Forrey Sophia Gao Meredith Hirschman Julia Karns Julia Knigge Lauren Liu Carys O’Connell Nicole Samios Ashley Tumpowsky Catherine Valente Ruby Voge CONTRIBUTORS Sofia Aguayo Christopher Consoli Katie DiVenti Amelia Emison Samara Ettenberg Isabella Heilbronn Aliza Manekia Priya Patel Ariella Scheer Ashley Tam Alexandra Weinstein Ruby Wright ADVISOR Lisa Goldsmith
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Photo: Margaret Hill
Letter from the editor Welcome to the first issue of the 2018-2019 school year—Autumn. I am excited to share with you what Spork has been diligently working on for months. Autumn is a time of slowing down and gathering and these recipes will encourage you, your family, and friends to do so. Inspired by fall classics, these easy-tomake dishes and treats will bring you and your loved ones together during the holiday season. Some of my favorite recipes from this issue are the apple cinnamon rolls, chicken noodle soup, and hearty pasta dishes—what’s not to like? Enjoy! Leah Hirschman
What’s inside 4
Pasta Night
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Thanksgiving Leftovers
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Fall Brunch
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Soup’s On!
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Apple Treats
PUMPKIN PIE MILKSHAKE Adapted from Six Sisters’ Stuff Serves 2
SALTED CARAMEL HOT CHOCOLATE Adapted from Cooking Classy Serves 2
2 cups vanilla ice cream ½ cup pumpkin puree ⅓ cup milk 1 teaspoon pumpkin pie spice Whipped cream for topping Cinnamon for topping 1. In a blender, mix together ice cream, pumpkin, milk, and pumpkin pie spice. 2. Pour into two glasses. 3. Top with whipped cream and cinnamon.
2 cups whole milk ½ cup bittersweet chocolate chips ½ cup caramel sauce Whipped cream, marshmallows, or grated chocolate for garnish 1. Heat milk in a medium saucepan over medium heat. Once warm, stir in chocolate chips and caramel, until melted. 2. Top with sweetened whipped cream or miniature marshmallows and drizzle each serving with caramel sauce and garnish with grated chocolate if desired.
Recipes compiled by: Sofia Aguayo and Amelia Emison Photo: Leah Hirschman 3
Easy Homemade Pasta Dough Adapted from All Recipes Serves 4 2 cups flour 3 large eggs 2 tablespoons olive oil 1 teaspoon salt 2 tablespoons water 1. Beat flour, eggs, olive oil, and salt together in a medium-sized mixing bowl. 2. Add water 1 teaspoon at a time, stirring until mixture is smooth and thick dough forms. 3. Knead dough for 10 minutes. 4. After kneading, let dough rest for 5-10 minutes. 5. Divide dough into 8 sections, and form into balls. 6. Use pasta machine to roll pasta into your preferred shape.
Basil Pesto Sauce
Adapted from The Spruce Eats Serves 4 2 cups fresh basil leaves (about 1 large bunch) 3 cloves garlic ½ cup pine nuts (or walnuts) ¾ cup freshly grated hard cheese (such as Parmigiano-Reggiano) ½ cup olive oil Kosher salt (to taste) 1. Put all of the ingredients, except the oil and cheese, into food processor. 2. Pulse until pesto is a slightly coarse paste. 3. Pour paste into bowl and add oil and cheese. 4. Stir the pesto until everything is fully incorporated. Add salt to taste.
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Whole Wheat Pasta Dough Adapted from All Recipes Serves 4
1 ½ cups all-purpose flour 1 ½ cups whole wheat flour ½ teaspoon sea salt 2 teaspoons olive oil 4 eggs 1. Mix all-purpose flour, whole wheat flour, and salt together in a medium bowl or on a board. 2. Make a well in center and pour in olive oil. 3. Break in eggs one at a time while mixing quickly with a fork. 4. Knead on a lightly floured surface until dough is still and elastic. 5. Cover dough and let it sit for 30 minutes. 6. Roll out dough with a rolling pin or using a pasta machine. 7. Cut into desired width and shape. 8. Have the pasta air dry for at least 15 minutes to avoid it from clumping together.
Spaghetti Sauce with Ground Beef Adapted from All Recipes Serves 8
This sauce has the perfect balance between easy and delicious! 1 pound of ground beef 1 chopped onion 4 minced garlic cloves 1 small bell pepper, diced 1 28-ounce can of diced tomatoes 1 16-ounce can of tomato sauce 1 6-ounce can of tomato paste 2 teaspoons of dried oregano 2 teaspoons of dried basil 1 teaspoon of salt ½ teaspoon of pepper 1. Combine ground beef, onion, garlic, and bell pepper in a large saucepan. 2. Cook and stir until meat is brown and vegetables are tender. 3. Drain the grease. 4. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. 5. Simmer the sauce for about 1 hour; stirring occasionally.
Recipes compiled by: Ariella Scheer and Aliza Manekia Photo: Margaret Hill
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Cranberry Sauce Buckle Adapted from ABC’s The Chew Serves 6-8
Recipes compiled by: Alexandra Weinstein and Katie DiVenti Graphics: Caroline Tan
A delightfully sweet buckle in which the cranberries add their signature sweetness and tartness to this coffee cake-like dessert. This dish is a brilliant usage of any leftover cranberry sauce.
Cranberry Sauce
6 ounces cranberries (fresh or frozen) 1 orange (juiced and zested into strips) ½ cup sugar
Buckle
4 tablespoons unsalted butter (plus one tablespoon for greasing, room temperature) 1 cup sugar 1 large egg ½ teaspoon vanilla extract 2 cups all-purpose flour
1 teaspoon baking powder ½ teaspoon cinnamon 1 teaspoon salt ½ cup milk ½ cup sour cream ½ cup pecans (toasted and chopped)
To Serve
Vanilla ice-cream Powdered sugar (for garnish) 1. Preheat oven to 350ºF. Grease an 8-inch x 8-inch baking pan with one tablespoon of butter and line with parchment paper. 2. For Cranberry Sauce: In a medium saucepan over medium heat, add cranberries, orange juice and zest, and sugar. Bring to a boil while stirring. Reduce to a simmer and cook for 15 minutes until mixture has thickened. Set aside and let cool completely. Discard orange zest. 3. For the Cake: In the bowl of an electric mixer fitted with paddle attachment, cream together butter and sugar until light and fluffy, about 5 minutes. Add egg, vanilla extract and mix to combine. 4. In a medium bowl, whisk together flour, baking powder, cinnamon and salt, set aside. Add milk and sour cream to creamed butter mixture. Slowly add dry ingredients until flour mixture is fully incorporated. Stir in pecans and pour batter into prepared baking dish. 5. Using a half teaspoon, spoon cranberry sauce on top of batter and gently push it down into batter. Place in oven and bake until golden brown, about 25-30 minutes. Serve with vanilla ice cream, powdered sugar and additional cranberry sauce.
Got Leftovers?
Thanksgiving Leftover Sandwich Adapted from Food Network
A mouthwatering leftover sandwich with tart cranberry sauce, savory turkey and gravy, and creamy mustard make for a delicious post-Thanksgiving lunch. 2 tablespoons Dijon mustard 2 slices sourdough sandwich bread 2 slices Swiss cheese 1/3 cup shredded leftover roast turkey
3 tablespoons leftover cranberry sauce 1/3 cup leftover dressing 2 tablespoons leftover giblet gravy 2 tablespoons butter, at room temperature
1. Spread mustard on both slices of bread, then lay a slice of cheese on each piece. On one slice, arrange the turkey and cranberry sauce. On the other slice, lay on the dressing and spoon gravy over the top. 2. Carefully unite the two halves into one sandwich, then spread top side of the bread with 1 tablespoon of butter. 3. Invert the sandwich, butter-side down, onto a hot panini maker (or a grill pan or skillet over medium-low heat; see Cook’s Note). Spread the top with remaining 1 tablespoon butter. 4. Close panini maker and grill until bread is crusty and golden, fillings are hot, and cheese is melted. (If using a grill pan or skillet, flip the sandwich halfway through to grill on the other side.) 5. Pull the sandwich off the heat and slice it in half.
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Did Somebody Say
BRUNCH?
Apple Cinammon Rolls
Adapted from Sally’s Baking Addiction Makes 12 cinnamon rolls 1 batch of cinammon roll dough 6 tablespoons softened unsalted butter ½ cup packed brown sugar 1 ½ tablespoons ground cinnamon 2 cups chopped apples (about 2 medium apples) 1 cup confectioners’ sugar 1 teaspoon vanilla extract 2 tablespoons milk 1. Grease the bottom and sides of a 9x13 inch baking dish. Turn the risen batch of cinammon roll dough out onto a lightly floured work surface, punch it down, and roll into a 12x18 inch rectangle. Make sure the dough is smooth and of even thickness. 2. Spread the softened butter all over the dough. In a small bowl, toss the brown sugar and cinnamon together until combined and then sprinkle evenly over the dough. Top evenly with chopped apples. Tightly roll up the dough to form an 18-inch long log. Cut into 12 equal rolls. Arrange them in the prepared baking pan. Cover the rolls very tightly with aluminum foil. 3. Allow rolls to rise in a warm environment again for about 45-60 minutes or until doubled in size. 4. Preheat the oven to 375°F. Bake rolls for about 25 minutes until they are golden brown. About halfway through the bake time, cover the rolls loosely with aluminum foil so the tops don’t brown too much. Remove pan from the oven and allow to cool on a wire rack for 5 minutes. 8. Whisk together the confectioners’ sugar, vanilla extract, and milk, and drizzle over warm rolls. Serve warm.
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Healthy Pumpkin Chocolate Chip Waffles Adapted from Layers of Happiness Makes 6 waffles 1 ½ cups whole wheat flour 1 teaspoon baking soda 1 ½ teaspoons cinnamon ⅛ teaspoon nutmeg 1 cup pumpkin puree
¼ cup honey 1 egg ½ cup nonfat plain Greek yogurt ⅓ cup unsweetened vanilla almond milk ½ cup chocolate chips
1. In medium bowl, whisk together flour, baking soda, cinnamon, and nutmeg. Set aside. 2. In separate bowl, add pumpkin puree, honey, egg, yogurt, almond milk, and whisk. 3. Add flour mixture slowly and stir until combined. Stir in chocolate chips. Be careful not to overmix batter. Let batter rest for 5 minutes while preheating waffle iron. 4. Once preheated, spray waffle iron with non-stick spray and spoon 1 cup of batter onto center of iron and cook according to your machine’s instructions.
Sausage-Hash Breakfast Cassrole Adapted from My Recipes Serves 10
1 pound mild ground pork sausage 1 pound hot ground pork sausage 1 30-ounce package frozen hash browns 1 ½ teaspoons salt, divided
½ teaspoon pepper 1 cup shredded cheddar cheese 6 large eggs 2 cups milk
1. Cook sausages in a large skillet over medium-high heat until crumbly. Drain well. 2. Prepare hash browns according to package directions, using ½ teaspoon salt and pepper. 3. Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13x9 inch baking dish. 4. Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture. 5. Bake at 350° for 35 to 40 minutes. Remove from oven and allow to cool slightly before serving.
Recipes compiled by: Samara Ettenberg and Priya Patel Photo: Margaret Hill 9
Teacher Feature: Dr. Levandowski Douglas Levandowski is a familiar face around PHS. In addition to teaching English and Philosophy, he advises Peer Group and The Tower. What many students don’t know about him, however, is that he is an avid gastronome. “I eat a lot of Italian because that’s what I grew up cooking,” Levandowski said. He first started cooking with his Italian-American godmother who visited him on the weekends. “A lot of what we ended up cooking around the weekend [was predominantly Italian],” he said. He attributes his current appreciation for food to his mother’s cooking. “Growing up, I didn’t eat a lot of pre-made stuff … This very much set me up to eat things that I have cooked… [Nowadays] almost every night… my wife and I cook. [My mother’s cooking] definitely influence[s] how I approach food as a process.” Levandowski is also a big fan of Indian cooking. “The thing that I think makes [Indian cuisine] really cool and makes [it] so hard to cook is that [there are many flavors]. [Americans are] used to three or five-ingredient meals, while [Indian cuisine] has so many layers to it.” Levandowski is particular about the region of Indian food as well, preferring South Indian rather than North Indian cuisine. The difference is that while North Indian cooking is creamier, he “like[s] South Indian because it tends to be a lot drier… [which] results in a more flavorful dish.” When asked about his favorite restaurant, Levandowski replied, “my favorite used to be
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an Indian restaurant [called Harini] in Mercer Mall… It was a very mom-and-pop kind of place… [where] the children would either be at a table doing their homework or taking orders, sometimes doing both. [It was] the best South Indian food that I ever had.” Unfortunately, Harini closed 4 years ago. Levandowski is not afraid to try new things both in and out of the kitchen. “One thing that we did for a few summers was join a food coop at a farm. Every Wednesday or Thursday, we would go over and get like 5 pounds of beets.” At first, he questioned what to do with the produce. After a while, “we wound up looking into [different recipes] to use all of Graphics: John Liang the [ingredients that we had].” Levandowski’s personal specialty in the kitchen is macaroni and cheese. He prefers a simple approach, stating, “I like my mac and cheese nice and creamy. I just want pasta and cheese sauce. That’s it… it starts with a roux. Add milk, add cheese… dijon mustard. The trick to the roux is that you need to whisk it until you think that you think you couldn’t possibly whisk it anymore and then whisk it a little more. Pour it over pasta, [and] you’re good to go.”
Article and photo: Andrew Yan
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Garden Fresh Tomato Soup Adapted From All Recipes Serves 6
4 cups chopped fresh tomatoes 1 sliced onion 4 whole cloves of garlic 2 cups vegetable broth 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt 2 teaspoons white sugar
1. Preheat broiler. Broil poblano chiles on a foil-lined baking sheet, turning occasionally, until blackened, 8-10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam for 15 minutes. Peel, seed, and finely chop. 2. Meanwhile, toast seeds in a small dry skillet over medium-high heat, tossing occasionally, until golden for about 5 minutes, transfer to a plate. Toast pasilla chile in the same skillet until slightly darkened and pliable for about 1 minute, transfer to plate. 3. Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown for 8-10 minutes. Transfer to a blender, add tomatoes and pasilla chile and blend until smooth. 4. Return tomato mixture to the saucepan and cook over medium-high heat, stirring often, until thick for 6-8 minutes. Stir in broth, season with salt. Bring to boil, reduce heat, and simmer until soup is slightly thickened for 10-15 minutes. Stir in black beans and poblano chiles, stirring occasionally, until warmed through for about 5 minutes. 5. Serve soup topped with queso fresco and pumpkin
seeds, with lime wedges alongside.
SOUP 12 Photo: Heather Wertenbaker
Black Bean Soup With Roasted Poblano Chiles Adapted from Bon Appétit Serves 6
2 poblano chiles 2 tablespoons raw shelled pumpkin seeds 1 large dried pasilla or ancho chile, stemmed, seeds removed 1 tablespoon vegetable oil 1 medium onion, coarsely chopped 4 garlic cloves, peeled, crushed 1 14.5-ounce can of fire roasted or plain diced tomatoes 4 cups low-sodium chicken broth Kosher salt to taste 2 14.5-ounce cans of black beans, drained ½ cup crumbled queso fresco or feta Lime wedges (for serving) 1. In a stockpot over medium heat, combine the tomatoes, onion, garlic cloves and vegetable broth. Bring to a boil, and gently boil for about 20 minutes to blend all the flavors. Remove from heat and run the mixture through a food mill into a large bowl or pan. Discard excess food in the mill. 2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until it is medium brown. 3. Gradually whisk in a bit of the tomato mixture so that no lumps form, then stir in the rest. 5. Season with sugar and salt, and adjust to taste.
P ’S ON!
Chicken Noodle Soup Adapted from Delish Serves 4
1 teaspoon extra-virgin olive oil 2 cloves of garlic, minced 1 cup diced onion 2 carrots, diced 1 pound of boneless, skinless chicken breast cut into ½” pieces 2 celery stalks, diced Kosher salt Freshly ground black pepper 32 ounces low-sodium chicken stock 1 cup egg noodles ¼ cup chopped parsley 1. Heat oil in large pot on medium heat. Add onions, celery, and carrots and cook until softened, 6 minutes. Add garlic and thyme and cook 1 minute. 2. Move vegetables to one side of the pot and add chicken. Season with salt and pepper and cook until no pink remains, 6 to 8 minutes. Add stock and 1/2 cup of water and let it boil. 3. Add noodles and cook according to package instructions. Season to taste with salt and pepper. Add parsley and serve immediately.
Recipes compiled by: Christopher Consoli and Ashley Tam 13
Apple Desserts Apple Cider Donuts Adapted from Bon Appetit Makes 18 2 3-inch cinnamon sticks 3 cups apple cider ½ cup apple butter ½ cup buttermilk 2 teaspoons vanilla extract 1 tablespoon plus 2 teaspoons baking powder 1 teaspoon kosher salt ¼ teaspoon baking soda ¼ teaspoon freshly grated nutmeg 3 ½ cups all-purpose flour, plus more for dusting 1 tablespoon plus 1 teaspoon ground cinnamon, divided 6 tablespoons unsalted butter, room temperature ¼ cup (packed) light brown sugar 1 ¼ cups granulated sugar 2 large eggs Vegetable oil (for frying; about 4 cups) 1. Make dough (can make ahead of time and chill in fridge). 2. Boil cinnamon sticks and apple cider in a large skillet over medium-high heat, until thickened (20–30 minutes). Place mixture into bowl, and whisk in apple butter, buttermilk, and vanilla; set aside. 3. Whisk baking powder, salt, baking soda, nutmeg, flour, and ground cinnamon in a medium bowl. Using an electric mixer on medium-high speed in a large bowl, beat butter, brown sugar, and granulated sugar until fluffy (about 4 minutes). Add eggs one at a time, beating until well blended after each addition. Change mixer speed to low and alternate incorporating the dry ingredients and cider individually, ending with cider mixture (dough will be soft and sticky). 4. Place dough on a parchment lined-rimmed baking sheet dusted with flour (⅓ cup). Dust hands and dough with more flour, then gently pat dough to ¾” thick. Dust with more flour and tightly cover with plastic wrap; chill dough at least 3 hours. 5. Whisk remaining granulated sugar and cinnamon in a small bowl until no lumps remain. 6. On a baking sheet, cut rounds with a 3¼” cutter, and a 1¼” cutter inside. Re-roll and cut out remaining and extra dough. 7. Set a wire rack inside a paper towel-lined rimmed baking sheet. Add a depth of 3” of oil to a large pot with a deep-fry thermometer. Heat over medium-high until 350°. Fry doughnuts until deep golden brown (about 3 minutes per side). Transfer to prepared rack and let cool slightly. Fry doughnut holes until deep golden brown (2 minutes per side). Transfer to rack and let cool slightly. Cover warm donuts in cinnamon sugar. 14
Recipes compiled by: Isabella Heilbronn and Ruby Wright Photo: Margaret Hill
Apple Turnovers Adapted from Sugar Spun Run Makes 10 2 batches pie crust dough 4 apples, peeled and diced ⅔ cup light brown sugar 2 tablespoons butter 2 teaspoons cornstarch ½ teaspoon cinnamon ½ teaspoon vanilla extract ⅛ teaspoon salt 1 large egg 1 teaspoon water Optional: 1 cup powdered sugar 2-4 teaspoons milk ¼ teaspoon vanilla extract 1. Preheat oven to 400°F. Break your chilled pie dough into two pieces that are roughly the same size. 2. Transfer to a lightly floured surface and roll one piece into a rectangle about 1/8” thick. 3. Using a pizza cutter (or a knife and a straight-edge), neatly cut dough into 4.5” squares and transfer to a parchment paper lined baking sheet (you will need to gather the scraps and re-roll them out to make all 10 turnovers). 4. Place squares on a parchment paper lined cookie sheet and return to the refrigerator. 5. Repeat with your second half of pie dough. 6. Prepare apple filling by combining apples, brown sugar, and butter in a medium-sized saucepan over medium-low heat. 7. Stir frequently until butter is melted, then add cornstarch, cinnamon, vanilla extract, and salt. 8. Increase heat to medium and bring to a simmer for 5 minutes, stirring occasionally. 9. Remove from heat and allow mixture to cool (at least 15-20 minutes) before proceeding. 10. Prepare egg wash by combining egg and teaspoon of water in a small dish and stir well. 11. Lightly brush the insides of your pastry squares with egg wash. 12. Portion about 2-3 tablespoons of apple pie filling into the center of each square. 13. Gently fold over one corner to the other to envelope the apple filling. Use the tines of a fork to press and seal the turnovers. 14. Brush the outside lightly with egg wash and cut small slits across to vent. 15. Bake for 25 minutes, until pastry is beginning to turn golden brown. 16. Allow to cool before drizzling with glaze. Vanilla Glaze Whisk together powdered sugar, milk, and vanilla extract in a small bowl. If mixture is too stiff to drizzle, add more milk, another teaspoon at a time, until a fluid consistency is reached. Drizzle over slightly cooled turnovers. 15