Summer 2015

SPORK

SUM MER 2015

To me, the indication of the arrival of summer is the sound of flip flops slapping the linoleum floors. That and seeing the front lawn transform into a glorious suntanning destination. Finally, the time of year we’ve been anticipating has arrived! Frequent ice cream trips and evening strolls are now totally justified with hotter, longer days.

In this summer issue, we’ve included all sorts of fun things to try out during the break! Rather than going out for cold treats, try making some simple and refreshing homemade popsicles. We’ve also been getting requests for more meat, so we have four pages dedicated to different kinds of protein for all of the carnivores out there! Preparing meat can seem somewhat daunting, so we also included some helpful tips for the juiciest grill results. And what better time than summer to travel and explore new destinations? For summer adventure ideas, turn to the last page where you’ll find reviews of places outside of Princeton that we recommend traveling to, either by car or bike! We also highly suggest trying the super easy granola recipe on the same page as the perfect snack for the ride.

Before I sign off for the last time *sniff sniff* I just want to say thank you to everyone who has supported Spork in any way this year, especially all of the dedicated contributors and staff members without which Spork would not exist! I am particularly grateful for Principal Snyder, Spork’s current advisor, and Kristina Donovan, the previous advisor, who have been integral in keeping Spork alive and flourishing. I have had an incredible time transforming Spork into the beautiful magazine it is today and hope you stay tuned for the even greater things the new editors have in store for next year!

Janie Kim

SPORK Princeton High School 151 Moore St Princeton, NJ 08540

Editor-in-Chief Janie Kim Staff Evie Bentch Emma Bezilla Annie Dobler Marie Louise James

Angela Kim Grace McGuirk Caroline Smith Eliza Wright

Contributors Alix Adam Clara Bazarko Beth Blizzard Amy Guan Arva Hassonjee

Nikita Khatri Karina Lieb Kelly Qiu Rinat Tal Amy Wang Dorothy Weiss

Within

03 Summer Popsicles

06 08 12 14 JW Cooks! Club

W

hole Earth Center PRINCETON’S NATURAL FOODS GROCERY SINCE 1970

Bringing you the best of the Organic Garden State!

LOCAL ORGANIC PRODUCE, ARTISAN FOODS, AND PASTURED MEATS AND DAIRY

360 Nassau Street • Princeton • WholeEarthCenter.com

Barbeque Basics

Brunch

Road Trip

We'd love to hear from you!

Email us with any questions, comments, suggestions at:

sporkphs@gmail.com

the sw eet taste of summer

recipes compiled by: Alix Adam, Amy Wang, Aileen Wu graphics by: Caroline Smith

Cookies and Cream Popsicle Adapted from wonkywonderful.com

Ingredients: 10 oreo cookies 1 pre-packaged cup of vanilla yogurt 1 cup of almond milk (can be substituted with whole milk) 1 tablespoon of sugar (optional) Instructions: 1. In a small bowl or cutting board, crumble the cookies into small pieces.

2. In another bowl, add the yogurt, milk, sugar, and oreo pieces together.

3. Mix the ingredients well.

4. Freeze for 24 hours.

Strawberry and Mint Popsicle Adapted from simplegreensmothies.com

Ingredients: 1 ½ cup of fresh spinach 1 ½ cup of fresh chopped mint ¼ cup of coconut milk 16 ounce frozen bag of strawberries (defrosted) ¼ cup of honey Instructions: 1. Blend the spinach, mint, and coconut milk until smooth, then add the remaining fruits and the honey, blend again.

2. Pour the mixture into the popsicle molds and freeze for 4 hours. Once ready to eat just run cool water over the molds and the popsicles will come right out. Enjoy!

Coconut and Mango Popsicle Adapted from food.com

Ingredients: 2 cups of chopped mango 1 ¼ cup of coconut milk 2 tablespoons of sugar 1 cup of water (add more water to achieve desired thickness) Instructions: 1. Put all ingredients in a blender and blend until smooth.

2. Fill popsicle molds and freeze for 3 hours.

3. Enjoy!

JW Cooks!

M

written by: Angela Kim and Amy Guan graphics by: Caroline Smith

ushroom and herb strata, pasta with mentary schools, they taste—there’s a lot of that palfresh pesto, and sweet-and-savory ette training, a lot of education about gardening—but hand pies: no, this isn’t a menu from coming into the middle school, it’s the time for them a restaurant—this is just a sample of to really learn to cook for themselves,” said McManus. the dishes that the students at John Witherspoon Middle At first, the club started out similar to the format of School’s JW Cooks! Club have created over Iron Chef, a competitive cooking show the past two months. Led by Fran McManus “Coming into the on Food Network. Students in teams from the Princeton School Gardens Coopwould create dishes each week, and ulerative, science teacher Janet Gaudino, and middle school, it’s timately a winner would be crowned. local chefs Michelle Fuerst and Jen Carson, the time for them As the club developed, it shifted its foJW Cooks! Club seeks to increase food litcus toward food literacy. Currently, the eracy among the students by teaching the to really learn to club runs in two sessions, a different focus students not only how to cook through placed on each session. So far, the club has cook for various cooking techniques, but also why covered topics ranging from the history bethemselves” certain techniques are used, including hind cooking food, the different foods and aspects of the science behind cooking. harvests around the world, to the science JW Cooks! initially started out as an idea formed by of cooking, where students learned about things such as McManus and Karla Cook, food journalist and one of the Maillard reaction. In the Choose-Your-Own-Adventure the founders of the Princeton School Gardens Coop- session, students learned a new cooking skill each week. erative. “We wanted to sort of build on the idea that “Each week, we taught them a new cooking skill, like all the elementary schools have gardens, so the mid- sauté, steaming, [and] knife-skills,” said Carson. “And dle school seemed like a good time to move [the kids] then each week the kids would … vote for something into cooking for themselves. In the gardens in the ele- that would use that cooking skill. One of the kids would

vote for chicken quesadilla every week, but chicken que- to be a fun way to learn cooking skills and to try new sadilla actually worked every week—there are a lot of foods, especially in the absence of Home Economics at steps in chicken quesadilla.” Using this voting method, the middle school, which would have provided the opstudents were able to learn how to cook dishes from portunity for students to learn basic culinary skills. When no-bake Oreo cheesecakes to frittatas. asked if the skills learned in cooking club McManus, Cook, and Carson initially “Each week, we were useful, participant Olivia Benevenspearheaded the program, and the adto responded, “Yeah, because we need taught them a new dition of Gaudino and Fuerst helped the [these] skills for when we grow up and club expand. “We’re lucky—after a few cooking skill, like live on our own.” Her friend Ashley Wang semesters, we had Janet Gaudino [be] our chimed in, saying, “This school has everysauté, steaming, teacher sponsor. We thought, ‘Well, she’s a thing we need for Home Ec but we don’t gold mine. Why don’t we do [a session] on [and] knife-skills.” have Home Ec … We need a Home Ec.” the science of cooking?’” said McManus.

Previously, the middle school ofIn this session, students learned things fered an elective course, Modern Living, such as how certain conditions can cause an egg’s sulfur as a way of teaching life skills to students. The course compounds to turn green and the oxidation of foods. was canceled a few years ago, and it wasn’t until the JW “We did the how, and then we did the why,” said Carson. Cooks! Club that the kitchens started to be used again.

“We just thought that rather than be re“The main goal, I think from the beginstricted by the old way of running the was to save the kitchens because the “We wanted to ning, cooking club, since it’s a club we could go kitchens were in danger of being torn out cook seasonally to make room for maybe something else. anywhere with it— within the reality of knives and hot surfaces and all of that!”

We knew how important it was to keep —cook from the Michelle Fuerst later joined Carson, cooking in the middle school,” said Cargarden, cook from McManus, and Gaudino. A celebrated son. “My kids enjoy cooking, and I wantchef from San Francisco, Fuerst worked in ed to keep the kitchens [in their schools].” local sources” the kitchens of Chez Panisse in Berkeley The ultimate goal of the cooking—to and Zuni Café in San Francisco, restauestablish a revamped Home Ec course rants which started the farm-to-table movement in at the middle school—proved to be successful. “We the United States. Fuerst was able to use the skills and placed a recommendation to the board for a new [Exwork she developed in the area to teach the ‘Cooking ploratory Program] to be formed here so that would put from the Garden’ session this spring, where the club it into the school day as an elective,” said Gaudino. The used locally grown plants and vegetables in their dishes. new course will be provided next year to either The gardens enabled the students to stay seasonsixth or seventh students, possibly both. al, using fresh ingredients from around the area.

In light of this change, the cooking club “We wanted to cook seasonally—cook from finds that it may possibly embark on a the garden, cook from local sources, so we still new path. “We would look at this space relied a lot on local farmers and what was in and club more as an 8th grade–high season so that the kids would be kind of foschool bridge. [We want to] somecused on that and aware of it,” explained Fuerst. how integrate the two groups as an It’s not just the students and faculty who have afterschool program,” said McManus. been enthusiastic about the club, as members of the The cooking club teaches its stucommunity have also come together in support of the dents more than cooking—it also alearly food education program. “There was a lot of help lows students to foster better sharing [from the community],” said Carson. “Princand relationships. “There’s so much eton University donated a lot of our pots more to cooking than just cookand pans and equipment, and McCafing,” said Fuerst. “It teaches kids to frey’s has donated a lot of money to keep share with each other, and allows us going. Liz Lempert, our mayor, donatkids—foreign students, ESL students— ed pans. So many people helped out.” to communicate with others and shine.”

Cooking club participants find the club

GRILLING CHICKEN GRILLING STEAK:

1. Ensure that the steak is at room temperature before you put it on the grill.

2. Allow the steak to develop a crust on the grill, do not flip it prematurely otherwise it may stick to the grates.

3. Let your steak rest for at least 5 minutes before you slice it, otherwise you will lose all the flavorful juices.

1. Make sure that the chicken breast you use is pounded evenly so that it is flat before you grill it.

2. Since chicken breasts have no fat to protect them from the heat on the grill, oil the grill before putting them on to prevent them from sticking to the grate.

3. Chicken breasts dry out very quickly on the grill, so to keep them moist and tender, try soaking them in brine, a salt and water solution, ahead of time.

GRILLING SHRIMP

1. Use a skewer to grill the shrimp to provide an easier way of rotating and moving the shrimp. If you use wooden skewers, make sure to soak them in water for 20 minutes before using so they don’t catch on fire.

2. Grill the shrimp on medium to medium-high heat, and take the shrimp off the grill right when they finish cooking to prevent a tough and rubbery texture. The shrimp will be pink and slightly opaque when done cooking.

GRILLED FLANK STEAK This is a festive recipe, perfect for a summer family gathering. It makes for a well-charred steak with a spicy outside, and a lingering taste of oregano, citrus, and chili powder. by Arva Hassonjee Adapted from New York Times Makes 6 to 8 servings 2 tablespoons freshly squeezed orange juice 1-tablespoon New Mexico chili powder 1 teaspoon dried oregano 1 ½ teaspoons kosher salt, more as needed 1 ½ to 1 ž pounds flank steak Garlic, as needed Lime wedges, for serving 1. In a bowl, combine the orange juice, chili powder, oregano and 1-teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.

2. Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, and then smear garlic on top.

3. Carve steak against the grain and serve with the lime wedges.

HONEY GRILLED C

This chicken recipe is simple yet delicious sweet and subtle flavour, allowing the chic boring or bland. This recipe requires few i can be found at any grocery store. Prepara and no special skills are required to make ey grilled chicken makes a great addition t change of pace from the hamburgers and events. by Beth Blizzard Adapted from Allrecipes Makes 4 servings

2 tablespoons butter 1 clove garlic 1/3 cup honey 1 tablespoon lemon juice 4 skinless, boneless chicken breas

1. Preheat a grill to medium heat.

2. Chop garlic. Melt butter in a skill garlic, and cook until fragrant, 1 to 2 lemon juice. Reserve half for basting the chicken breasts.

3. Lightly oil the grill grate, and pla 6 to 8 minutes per side, turning fre last 5 minutes. Chicken is done wh run clear.

CHICKEN

s. The sauce produces a cken to shine without being ingredients, and all which ation time is relatively short, e this amazing recipe. Honto any cookout, and is a great hot dogs usually served at these

st halves

let over medium heat. Add the minutes. Whisk in honey and g, and brush the other half onto

ace chicken on the grill. Cook for equently. Baste often during the hen the meat is firm, and juices

CILANTRO LIME GRILLED SHRIMP What better way to start the summer than taking out the grill and hosting a barbecue? These cilantro lime grilled shrimp will be the perfect addition to any barbecue with their smoky flair from the grill and fresh, tangy flavor from the cilantro and lime. Not only do these shrimp serve as a delicious side dish, but they also are quick and easy to make! by Kelly Qiu Adapted from Closet Cooking Makes 4 servings 2 tablespoons cilantro 1/2 jalapeno (optional) 1 clove garlic juice and zest of 2 limes, or 1/4 cup lime juice 1 tablespoon oil salt and pepper to taste 1 pound shrimp 1. Mince the cilantro and jalapeno (if using). Then, grate the garlic.

Mix together the lime juice, zest, oil, cilantro, jalapeno (optional), garlic, salt and pepper.

2. Shell and devein the shrimp by pulling off the head of the shrimp (if still attached) and using your thumb, pull off the outer shell. Using a small paring knife, cut a Ÿ inch deep slit along the shrimp’s back and remove the vein of the shrimp.

3. Marinate the shrimp in the mixture for 30 minutes.

4. Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.

Brunch Break recipes compiled by: Clara Bazarko, Nikita Khatri, and Dorothy Weiss

Yogurt and Berry Tart with a Pecan Crust Adapted from fiveandspice

2 cups raw pecans 1 to 2 tablespoon honey 2 tablespoons unsalted butter, cold, cut into small chunks 16 oz (approximately) Greek yogurt Sugar to flavor 2 pints fresh raspberries (you could also use other berries, or sliced stone fruit) 1. Heat oven to 400° F. Grease the tart pans Put pecans in a food processor and pulse until you have a coarse, crumbly meal, making sure to stop before you blend it into a nut butter.

2. Transfer the pecans to a bowl and blend in honey, then rub the chunks of butter in with your fingers. Press this mixture winto a 9-inch round tart pan (it should fill the bottom and come just a little way up the sides) and put the pan on top of a rimmed baking sheet to catch any oil that may leak out as it bakes.

3. Bake in the oven for about 12 minutes, until browned and toasted. Remove from the oven and allow to cool completely. Then, add the sugar to the yogurt and spread yogurt on the crust. Top with berries and serve immediately or keep the tart covered in the fridge for a few days, though the crust may become more fragile as it sits.

Spiced Apples

Adapted from myrecipes.com 4 McIntosh apples, peeled and sliced 1/4 cup firmly packed light brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Âź teaspoon ground cardamom 2 tablespoons water 1 tablespoon butter

1. Toss t nutmeg large bo 2. Cook butter in heat, sti 3. Cook tender.

On lazy mornings when sleep is uninterrupted by alarms, brunch provides a relaxing and delicious introduction to the awaiting day, with the perfect partnership of sweet breakfast flavors with the heartiness of a lunch meal. In this spread, we’ve included all of the basic brunch elements. This yogurt and berry tart acts as a bright centerpiece, providing a crunchy, tart, and creamy element all in one bite. Pair this tart with a bowl of spiced apples, a simple addition to any meal—even better, mix the apples with yogurt and granola (recipe on page 14!). For a heartier option, bite into the poached egg on avocado toast for a peppery delight.

together the apples, sugar, cinnamon, g, and cardamom to coat apples in a owl or zip-top plastic bag. k the apple mixture in the water and n a medium saucepan over medium irring occasionally. k for 8 to 10 minutes or until apples are

by: Evie Bentch and Annie Dobler Poached Egg on Avocado Toast Adapted from Alton Brown

1 slice crunchy bread ½ avocado, halved, pitted and peeled 1 tablespoon white vinegar 1 egg salt and pepper to taste 1. Fill medium size pot halfway with water, and boil water.

2. Toast the bread.

3. Mash up half the avocado, and spread on the toast.

4. Add the vinegar to the water.

5. Crack the egg into a small bowl.

6. With a spoon, stir the water so as to create a “tornado” in the middle of the pot, and quickly drop the egg into the “tornado.”

7. Turn off the heat under the water, and cover for 4 minutes.

8. Using a slotted spoon, carefully remove the egg from the water onto a paper towel, gently pat the egg dry.

9. Place the egg on the avocado toast and enjoy!

Road TRIP

Summer is almost here, and that means it’s time for a roadtrip! You don’t need to go far, for there are plenty of great areas around here to explore and, of course, great food to discover. Whether you bike or drive, there are always restaurants that have something for everyone. So, to help you find some wonderful meals on your adventures, we’ve provided some great options for your road trip meals! introduction by: Rinat Tal reviews by: Caroline Smith and Eliza Wright

23.0 mi 37 min 2 hr 4 min A hidden gem tucked away by the Delaware River, the Stockton Market offers a variety of options ranging from truly jaw-dropping barbecue to gourmet brick oven pizza. Located in a beautiful indoor space, it offers easy access to many different specialty vendors, including ice cream, crêpes, fruit and vegetable juices, and much more. We recommend the brisket sandwich from Mighty Quinn’s Barbecue (which also serves at culinary events like Smorgasburg) and the kouign amann from Sweet Melissa Patisserie.

5.0 mi 11 min 28 min A classic family friendly farm, Terhune Orchard is a paradise for anyone looking for a peaceful afternoon full of spectacular apple cider doughnuts and delicious fresh produce. Run by the Mount family, Princeton High School graduates, Terhune Orchards has supplied the Princeton area with crops for 40 years.

We recommend snagging a doughnut and an apple cider slushie from the farm store to enjoy on a picnic bench, while small children feed sheep and geese.

11.2 mi 21 min 50 min The Trenton Farmers Market is an easy bike ride and even easier drive from Princeton, a haven of fresh local produce at affordable prices.

It is a menagerie of local goods: You can find anything from flowers to fresh strawberries, and freshly baked bread at Button’s crêperie, where the Chicken Pesto panini is delicious. The Amish market inside has excellent fried chicken, which can be especially satisfying after a bike ride. Conveniently next to the Trenton Farmers Market is Halo Farm, where you can buy excellent chocolate almond ice cream and chocolate milk.

graphics by: Marie Louise James

Basic Granola Recipe While traveling this summer, use this easy recipe to make a perfect on-the-go snack! This basic granola recipe offers a perfect base to accentuate with your own choice of toppings. We recommend the traditional chocolate chips and dried fruit, but if you are looking for a more unique addition, consider a sprinkle of ground ginger or a drizzle of coconut oil. Happy snacking! by Karina Lieb Adapted from Food Network Yields 6 servings 3 cups rolled oats 1 cup slivered almonds 1 cup cashews ¾ cup shredded sweet coconut ¼ cup plus 2 tablespoons brown sugar ¼ cup plus 2 tablespoons maple syrup ¼ cup vegetable oil ¾ teaspoon salt 1. Preheat oven to 250°F. 2. In a large bowl, combine the oats, nuts, coconut, and brown sugar.

3. In a separate small bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans.

4. Cook for 1 hour and 15 minutes, stirring occasionally to achieve an even color.

5. Remove from oven and transfer into a large bowl.

Add toppings of your choice and mix until evenly distributed.

Topping Ideas: Cinnamon, nutmeg, or ginger Chocolate chips Raisins Walnuts Coconut oil (melted) Pumpkin, sunflower, flax, or sesame seeds Dried apples, apricots, mango,or pineapple (chopped) Dried cherries or blueberries

photos by: Caroline Smith