Winter 2016 by Spork

SPORK

WIN T E R 2016

SPORK Princeton High School’s food and dining magazine EDITOR-IN-CHIEF MANAGING EDITOR

Marie Louise James

VISUALS DIRECTOR

Caroline Smith

STAFF

CONTRIBUTORS

ADVISER

Emma Bezilla

Evelyn Bentch Annie Dobler Leah Hirschman Angela Kim Karina Lieb Grace McGuirk Avery Peterson Alexa Almodovar Beth Blizzard Nathan Drezner Elise Gerdes Mikaella Granzen Ashton Gunawon Becky Kazenoff Nikita Khatri Taran “The Whip” Krishnan Coco Mi James Patten Jonathan Petrozzini Kelly Qiu Blaine Rinehart Mason Shor Katie Stewart Rinat Tal Aaron Wu Kristina Donovan

Letter from the editor Winter is often thought to be the season of navigating icy sidewalks, shovelling snow-covered driveways, and suffering from frostbitten fingers and toes. But I, for one, love winter. It’s also the season of snow days, sledding, and ice skating. Best of all, winter means that when I come in from the frosty outdoors, I get to curl up in a pile of blankets by a crackling fire and sip hot drinks. This winter, Spork is bringing you articles and recipes that bring out the best of winter. With recipes for delicious hot soups and new types of toasty grilled cheeses, the Winter 2016 issue provides you with many tasty wasy to make this season warm and cozy. If you’re still recovering from midterms and looking for ways to feel healthier and fuel your thoughts, try out our recommendations for what to eat when you’re feeling down or stressed or when you need to study for a test. We hope that you’ll use these ideas and recommendations to make the most of the season as we anticipate the start of spring. If you’re still looking for more, check out our Instagram account @ sporkphs for food inspiration, and visit our website sporkphs.com for extra features. Enjoy! Emma Bezilla

What’s inside

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How you doin’? Food for thought Farmer Wilkinson S(n)oup Dogg You’re so cheesey!

cover photo: Caroline Smith

With four months of school completed and five more to go, students are faced with a new semester full of homework, tests, and AP exams. Many may find it difficult to muster the energy, focus, and motivation to complete the mountain of tasks ahead. To help you get through the second half of the school year, we have compiled recipes that feature brain-enhancing ingredients such as cinnamon, parsley, salmon, and ginger to give you a much needed boost amid late nights and early mornings of work and study. by Karina Lieb

Blueberry Parfait This fruity, filling breakfast will provide you with lasting energy for the morning.The maple syrup offers just enough sweetness to balance out the creamy tartness of the greek yogurt. Paired with blueberries and crunchy pecans, this on-the-go meal is an invigorating start to a well-rounded day. by Coco Mi Adapted from EatingWell Serves 1 ½ cup old-fashioned rolled oats ½ cup water Pinch of salt ½ cup blueberries, fresh or frozen, thawed 2 tablespoons nonfat plain Greek yogurt 1 tablespoon toasted chopped pecans 2 teaspoons pure maple syrup

1. Combine oats, water and salt in a jar or bowl. Cover and refrigerate overnight. 2. In the morning, heat if desired, and top with blueberries, yogurt, pecans and syrup.

photos: Caroline Smith

Salmon Fried Rice Salmon is very high in protein, omega-3 acids, and vitamin D, which makes it a great way to replenish much needed nutrients in the brain. In this delicious recipe, the salmon is complimented by hearty white rice, spicy ginger, omega 3-enriched olive oil, and savory onions with beneficial polyphenols. This is a great dish to make in bulk and save for the hard week ahead of you! by Jonathan Petrozzini Adapted from Simply Recipes Serves 4 to 6 3 tablespoons soy sauce 1 teaspoon brown sugar 1 tablespoon olive oil 2/3 cup diced red onion 2/3 cup diced red bell pepper 2 cloves garlic, minced 1 inch piece of ginger, grated 3 eggs, well beaten 4 cups day old cooked white rice 1 cup frozen peas, thawed 2 cups cooked salmon in large chunks 2 green onions, thinly sliced Cilantro or parsley for garnish

1. Dissolve the brown sugar in the soy sauce in a small bowl. Set aside. 2. Heat the olive oil in a large sautĂŠ pan or wok on medium high heat. Add the diced red onion and bell pepper and sautĂŠ until lightly browned, about 5 minutes. Lower the heat to medium and stir in the garlic and grated ginger. Cook for a minute more. 3. Add the beaten eggs and stir until just cooked. Add the cooked rice, increase the heat to medium high and cook for a couple minutes more, stirring often. 4. Add the peas, salmon, and green onions. (Be gentle with the salmon so you donâ&#x20AC;&#x2122;t break it up too much.) Stir in the soy sauce mixture and remove from heat. 5. Garnish with cilantro and serve immediately.

Maple Nut & Walnut Scones These delicious, old fashioned scones are sure to boost your mood, productivity, and efficiency. The earthy flavors of the cinnamon and nuts, combined with the sweet notes of maple and pear, join with the smoothness of the cream cheese to create this mouth-watering breakfast or dessert. Along with the added energy from the fruits and nuts, the fiber in the oats will harness your focus and help you power through the rest of the semester. by Rinat Tal Adapted from EatingWell Serves 12 1 cup whole-wheat pastry flour 1 cup all-purpose flour 1 cup old-fashioned rolled oats ¼ cup plus 1½ teaspoons sugar, divided 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 teaspoon ground cinnamon

4 tablespoons chilled reduced-fat cream cheese 2 tablespoons chilled butter, cut into small pieces ¼ cup canola oil 1 cup diced peeled pear ½ cup chopped pecans, or walnuts, divided ¾ cup low-fat buttermilk 1 teaspoon maple extract, 1 egg lightly beaten with 1 tablespoon water

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper or coat with cooking spray. 2. Combine whole-wheat flour, all-purpose flour, oats, ¼ cup sugar, baking powder, baking soda, salt and cinnamon in a large bowl; whisk to blend. Using a pastry blender or your fingertips, cut or rub cream cheese and butter into the dry ingredients. Add oil and toss with a fork to coat. Add pear and ¼ cup nuts; toss to coat. Mix buttermilk and maple (or vanilla) extract in a measuring cup and add just enough to the dry ingredients, stirring with a fork, until the dough clumps together. It will be sticky! 3. Turn the dough out onto a lightly floured surface and knead several times; do not overwork it. Divide the dough in half and pat each piece into a 7½–inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet. Brush the tops with the egg glaze and sprinkle with the remaining ¼ cup nuts, pressing lightly. Sprinkle with the remaining 1½ teaspoons sugar. 4. Bake the scones until golden and firm to the touch, 20–30 minutes. Transfer to a wire rack to cool slightly before serving.

“There’s no business like farm business!” Mr. Wilkinson on Hard Cider Homestead by Beth Blizzard and Katie Stewart graphic: Marie Louise James Matthew Wilkinson, Physical Education teacher at Princeton High School, can teach you how to serve a volleyball or prepare a wood-fired pizza, how to shoot a basket or braid garlic, and how to pass a puck or produce wheat. He can also instruct you in hog butchering, sheep butchering, and poultry processing—all classes open to the public at Hard Cider Homestead, his five-acre farm and business in Hunterdon County, New Jersey. Running a farm had been a longtime dream for Wilkinson. “I went to school for agriculture, and it’s very expensive to buy farmland, so I saved my pennies for years and years and years. My grandfather had a farm, so I always wanted to do that,” Wilkinson said. Wilkinson’s dream thus became a reality when he purchased the farm with his wife six years ago. Over time, the farm has grown to not only follow organic, sustainable practices but also to serve as a center for instruction on farming processes. With Mr. Wilkinson’s background in education, he offers a variety of classes for the public. When he retires, he hopes to become even more involved with the farm’s masterclasses, saying, “I could go from teaching high school to [teaching farming].” According to Wilkinson, farming is also like being back at school. “You might think you know a lot until you start actually doing what you think you knew a lot about. Ultimately, everyday [you] learn something different,” Wilkinson said. The most rewarding part for Wilkinson, however, is the

farm’s fresh produce. His favorite food from the farm is the meat, although he takes pride in his ancient vegetable farming techniques. “I never get tired of picking a vegetable and then consuming it 30 seconds after it was in the ground ... It’s like taking a step back into how farming used to be,” Wilkinson said. Mr. Wilkinson’s farm stands out from other farms as it is entirely based on organic and sustainable practices. The produce is grown without the use of pesticides, and the careful cultivation practices ensure that the land maintains its nutrient-filled, fertile conditions for future generations of farming. The farm is also Animal Welfare Approved, meaning the farm always puts animals’ comfort and well-being first. Using these organic and sustainable practices, the farm grows many different kinds of crops. They grow 18 different types of tomatoes, every type of leafy green, most root vegetables, wheat for bread, and corn. To add to their lengthy inventory of vegetables, Hard Cider Homestead also raises a variety of livestock, including chickens, pigs, sheep, turkeys, and miscellaneous quadruped—four legged animals. “It’s probably easier to ask what we don’t grow!” Wilkinson said with a smile. Hard Cider Homestead is most celebrated, however, for its heritage pork, pasture-based poultry, and organic vegetables. During the summer, most of these foods are cooked by Mrs. Wilkinson while Mr. Wilkinson does the farming. The winter seasons have fewer outdoor projects, allowing both of them to work on the cooked foods. According to Wilkinson, food that has travelled long distances doesn’t even begin to compare to locally grown food. His philosophy behind Hard Cider Homestead has remained to serve the local community the freshest produce so that they can enjoy their local farms. “If people really want to taste the true flavor of a food and the pleasure that comes with that food, then try to get the food as close to your home as possible,” Wilkinson said.

Although winter started a few months back, o to experience the full extent of its wrath: bitin and flurries of snow. The perfect way to coun Soup, of course! From vegetable to cheese, the types of soup to satisfy anyone. We gathered t you to enjoy, whether snuggled under a pile with a warm slice of bre

only now have we begun ng winds, short, dark days, nteract your winter blues? ere are so many different three different recipes for blankets or accompanied ead.

photo: Caroline Smith

ound up all your vegetables! Weâ&#x20AC;&#x2122;re bringing you three soups, each offering different textures and flavors. A mĂŠlange of carrots, leeks, potatoes, and beans, the garden vegetable is wholesome, nutritious, and varied in flavor. For those who want something creamier, the broccoli cheddar soup is cheesy, warm, and perfect for an icy day. And for a dish with a robust flavor, the pumpkin spice soup is spiced, vibrant, and colorful. This winter, we dare you to go beyond chicken broth and step up your soup game.

by Elise Gerdes Adapted from a Gerdes family recipe Serves 6 1 tablespoon olive oil 1 cup onion, chopped 1 teaspoon ground ginger ½ teaspoon curry powder ¼ teaspoon cumin ¼ teaspoon nutmeg 2 garlic cloves, minced 2 cups sweet potatoes, peeled and diced 2 cups low sodium chicken broth 1½ cups water 1½ cups pumpkin purée 1 cup milk 3 tablespoons light sour cream 1. 2. 3.

4. 5.

Heat the olive oil on medium heat in a pan, then add the onion and sautée for 3 minutes. Add the ginger, curry powder, cumin, nutmeg and garlic and cook for an additional minute. Add the sweet potatoes, chicken broth, water, and pumpkin purée while stirring; bring to a boil. Lower the heat and simmer, stirring occasionally, for 15–20 minutes or until the sweet potatoes are tender. Add the milk while mixing until the contents are warm. Note: Do not boil! Using a ladle, pour half of the mixture in a mixer and purée it until it is smooth, and repeat with the other half of the soup. Serve the soup into bowls and garnish with a spoonful of sour cream. Enjoy!

onion, diced 1 clove garlic, peeled and minced finely ¼ cup all-purpose flour 2 cups low-sodium vegetable stock (chicken stock may be substituted) 2 cups half-and-half (whole milk may be substituted) 2–3 cups broccoli florets, diced into, cut into bite-sized pieces 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch 1/2 teaspoon salt ¾ teaspoon freshly ground black pepper ½ teaspoon smoked or regular paprika, optional ½ teaspoon dry mustard powder, optional 8 ounces grated high quality extra-sharp cheddar cheese, reserve some for garnish A pinch of cayenne pepper, optional 1.

4. 5.

6. by Kelly Qiu Adapted from Averie Cooks Serves 6–8 5 tablespoons unsalted butter, divided 1 small/medium sweet yellow

7. 8.

In a small saucepan, add 1 tablespoon butter and the diced onion. Sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Add the garlic to the saucepan and cook for about 30 seconds making sure to stir constantly. Remove from heat and set pan aside. In a large heavy-bottom pot, add 4 tablespoons butter and the flour, and whisk constantly over medium heat Slowly add the vegetable stock and the half-and-half, whisking constantly. Allow mixture to simmer over low heat for about 15–20 minutes, until thickened.Whisk occasionally to re-incorporate the ‘skin’ that forms. After simmering for 15–20 minutes, add the broccoli, carrots, onion, and garlic you previously set aside. Then, add salt, pepper, paprika, dry mustard, and cayenne. Allow soup to simmer over low heat for about 20–25 minutes. After the soup has thickened, add most of the cheese, reserving a small amount for gar-

nishing. Stir in the cheese until melted and fully incorporated. 6. Transfer soup to bowls, garnish with reserved cheese, and serve immediately.

by Becky Kazenoff Adapted from Food Network Serves 6–8 4 tablespoons olive oil 2 cups chopped leeks, white part only (from approximately 3 medium leeks) 2 tablespoons finely minced garlic Kosher salt 2 cups carrots, peeled and chopped into rounds (approximately 2 medium) 2 cups peeled and diced potatoes 2 cups fresh green beans, broken or cut into ¾–inch pieces 2 quarts chicken or vegetable broth 4 cups peeled, seeded, and chopped tomatoes 2 ears corn, kernels removed ½ teaspoon freshly ground black pepper ¼ cup packed, chopped fresh parsley leaves 1–2 teaspoons freshly squeezed lemon juice 1.

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt until they begin to soften, approximately 7–8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4–5 more minutes, stirring occasionally. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25–30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

photos: Aaron Wu

PIMENTO CHEESE ADOBO SPICED Sometimes, when I don’t have tortillas or if I’m craving a taste of my Tex-Mex heritage, I treat myself to this spicy sandwich. Adding the chipotle pepper sauce enhances the savory flavors of the grilled cheese and provides that perfect dash of heat to an American classic. by James Patten Adapted from Patten family recipes Serves 4 1 white pullman loaf, sliced ½ inch thick 1 can of chipotle peppers in adobo 12 ounces shredded sharp English cheddar or Habanero Monterey Jack cheese ½ cup butter 1. Lay 8 pieces of bread on a cutting board, and spread each one with butter. 2. Combine the sauce from the peppers (chop in some additional peppers for extra spice) with the cheese in a large mixing bowl. 3. Meanwhile, heat up a grill pan. 4. Place sandwich butter side down, add sauces, cover, and then flip once browned, approximately 2–3 minutes a side. Allow 1–2 minutes to cool, then cut and serve.

Looking for a quick and easy meal? Look no further than this yummy cheddar and pimento sandwich. These two unique flavors combine to create a strong flavor combination, which, when contrasted with the mayonnaise and bread, create the perfect bite. Try it with a brioche bun! by Nikita Katri Adapted from Food Network Serves 1 1½ cup shredded best-quality sharp Cheddar ½ cup real mayonnaise, plus more for grilling 1 (4-ounce) jar chopped pimentos, drained Cayenne pepper (for taste) Kosher salt Freshly cracked black pepper Bread (to preference) Directions: 1. Pulse the cheese, mayonnaise, pimentos and cayenne in the food processor until just combined 2. Season with salt and pepper 3. Cover and chill for at least 3 hours. 4. Spread some mayonnaise on 1 side of each slice of bread. 5. Place the pimento cheese evenly on the non-mayonnaise slices of bread and top with the remaining slices of bread, mayo side facing up. 6. Moderately heat a large nonstick skillet 7. Cook the sandwiches until the bread is golden brown and the cheese is starting to melt, about 3 minutes. Turn and repeat.

CROQUE–MADAME If you take a trip to France, you’ll likely encounter a croque-monsieur. For a step up from this classic dish, try a croque-madame—a croque-monsieur topped with a fried egg. by Ashton Gunawan Created by Ashton Gunawan Serves 1 1 tablespoon of butter (for bechamel) 1 tablespoon of all-purpose flour (for bechamel) A dash of salt and pepper (for bechamel) 1 cup warm milk (for bechamel) 2 slices of white bread with the crusts cut off Dijon mustard 4 pieces of gruyere cheese 3 slices of ham Butter for pan 1 handful of shredded gruyere cheese (for topping) 1 fried egg 1. To make the bechamel sauce, melt butter in a sauce pan over medium heat. Next, add all-purpose flour, salt, pepper, and warm milk and whisk it all together. Whisk till the mixture is thickened and bubbly, then take it off the heat. To make the sazndwich, spread dijon mustard on a piece of bread and add half of the gruyere cheese slices, ham, the rest of the cheese slices, and the other slice of bread. 2. Turn the stove on to a medium heat and butter your pan. Place sandwich on the heat and fry till each side is golden brown. Take the sandwich off the heat once done and transfer it to a heat-proof dish. 3. Warm up the oven. Spread the bechamel on top of the sandwich, making sure to cover the top piece of bread completely. Once done, add a thick layer of shredded gruyere cheese and place in the oven until the shredded cheese has melted. When the cheese has melted, take the sandwich out of the oven, add your fried egg, and serve immediately.

SPICY CILANTRO CUMIN Cilantro and cumin are the most distinct flavors in TexMex cooking. It’s no surprise that these bold flavors melt perfectly into gooey grilled cheeses. by James Patten Adapted from Patten family recipes Serves 4 1 white pullman loaf, sliced ½ inch thick 12 ounces shredded sharp English cheddar or Habanero Monterey Jack cheese ½ cup butter ¼ cup chopped cilantro 1 teaspoon cumin ½ teaspoon chipotle pepper powder 1. Lay 8 pieces of bread on a cutting board, and spread each one with butter. Add the cheese equally to four slices of bread. 2. Add equal parts of chopped cilantro, cumin, and chipotle pepper powder. Prepare as usual in pan, or heat a panini press. 3. When the press is hot, place one piece of bread butter side down, add a mound of cheese, add top slice of bread and cook for 3–5 minutes until the bread is browned and the cheese has melted through. Allow 1–2 minutes to cool, cut and serve.

photo and graphic: Caroline Smith