dear foodies & friend s It is with happy hearts and loudly growling stomachs that we present to you the Spring 2022 issue of Bite Magazine. This issue also features a few online spreads from the pandemic that never got to make it to print. As we eagerly count down the days until summer break and welcome the warm weather, we may choose to spend this time exploring some new eats and restaurants, all while cherishing being back together and in-person again. If you are looking for a bright cuisine that perfectly complements the fresh colors of spring, indulge yourself with some modern Greek fusion at Andros Taverna (8), an emerging Greek restaurant run by culinary mastermind and part-owner of the RPM restaurant group, Doug Psaltis. Or, if you’re interested in an artistic dining experience, escape to the hand-drawn Parisian scenes of 2d Restaurant (5), Chicago’s only two-dimensional cafe and eatery, inspired by the 2D cafes of Japan and Korea– you’ll feel as though you’ve stepped right into a comic book. And for those lazy hot afternoons, where you just don’t feel like moving, cool off with a pint of Wildgood’s innovative vegan olive-oil based ice cream (10), or prepare yourself some cold Banchan dishes (14). When the weekend finally arrives, throw a tea party for your friends, and read up on the Tea on Tea (20) to learn how to make your own herbal blends. Pair them with some Non-Traditional Snack Sandwiches (24), or some floral-piped desserts after you try your hand at DIY Frosting (18). To end the day, nothing hits the spot better on a warm summer night than a bright, citrusy Shrimp Ceviche (22) followed by a quick and easy Farro Salad Bowl (26). We hope these pages will add some brightness into your life and encourage you to discover new ways of bringing spring into your kitchen. Whether you’re busy cooking up new creations at home or venturing out to try Chicago’s best bites, make sure to tag us on Instagram (@uchicagobite) with all of your epicurean adventures!
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table of contents 5 2D RESTAURANT 6 avlí 8 ANDROS TAVERNA 10 Wildgood: VEGAN ICE CREAM 12 An Illusion of Normalcy: Cobb Cafe 14 Banchan: Redefining the Side Dish 18 DIY FROSTING 20 THE TEA ON TEA 22 Shrimp Ceviche 23 Granny’s Kneidlach Soup 24 Non-Traditional Snack Sandwiches 26 Farro Bowl Editor-in-Chief FIONA LU Managing editor EMILY JACOBS creative director FELIX GONZALEZ blog editor ALEX WANG ASSISTANT Blog editor Isabella Sun communications director ANGELINA TORRE programming DIRECTOR ARUSHI MUKHERJEE designers Abbey Price, Elaine Wan, FELIX GONZALEZ, Sam Levine, Sophia Koock, Victoria Kielb writers Abby Yuhan, Aiden Cessor, angelique alexos, Ben Miller, Cayla Volandes, Henna Nam, Ian Henderson, MADELINE MAHONEY, Rachel Suggs, Sofia Torriente, Stacia Konow, Thomas Song photographers Amanda Huang, Andy Li, Emily Kim, Jerry Cao, Joanna Ma, Karina Mak COVER PHOTO emily kim
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Credits: Andy Li, Emily Kim, Karina Mak, Jerry Cao
inside the issue
REVIEW
2D RESTAURANT BY MADELINE MAHONEY PHOTOS BY KARINA MAK
>> NEIGHBORHOOD LAKEVIEW
>> PRICES $$
>> DISHES TO TRY
FRESH STRAWBERRY DONUT PDRÑ COLADA DONUT
If the black and white cartoon exterior doesn’t give it away, you might recognize 2d Restaurant by the long line stretching outside their front doors– at least that was the case on the Saturday morning that we paid a visit. The Instagram-famous eatery opened earlier this year and has been busy ever since. Between their signature Vietnamese-style coffee, the Asian fusion chicken dishes which take inspiration from Japan, Korea, and Taiwan, and the pon de ring donuts which originate from Japan, 2d restaurant offers options you’ll have trouble finding elsewhere in Chicago. Walking in, visitors are instantly immersed into a fully two-dimensional, illusory dreamscape– every corner is filled with black and white comic-style illustrations of various Parisian scenes that open up the quaint space, making this hand-drawn cafe the first of its kind in the US. All of the objects inside are also made to sport a two-dimensional and Parisian aesthetic, from the furniture and decor down to even the takeout bags. Chef Kevin Yu and his wife, local interior designer Vanessa Vu, came up with this vision after being inspired by the picturesque scenes from the famous Netflix show Emily in Paris. The restaurant offers a reservation package, which includes a specialty beverage alongside your choice of either a half dozen donuts or a chicken entrée plus a single donut. This also allowed us to be seated right away, and a server came over to take our order shortly after. At $26 per person, a reservation isn’t cheap, but highly recommended if you want to visit on the busy weekends. As part of the reservation,
a server will take a polaroid picture that you can take home as a souvenir. Considering the visual component is much of the appeal of the restaurant, the polaroid picture was an appreciated detail. We ordered two drinks– a Crème Brûlée Brown Sugar Phin Latte and a Lemon Blossom Fizz. Phin refers to a certain type of filter used in Vietnam that creates a slow drip, leading to a more concentrated coffee. The latte had a thick layer of foam, though I wouldn’t say it was caramelized, and the crème brûlée flavor was apparent but subtle. The lemon blossom fizz is a sparkling beverage with mint, lemon, and butterfly pea tea which gives the drink a beautiful, bright purple color. The acidity and brightness of the lemon blossom fizz perfectly complemented the sweetness of our pon de ring donuts. Pon de ring donuts are notable for their bubble ring shape and springy texture. We ordered one of each flavor: S’mores, PDRñ Colada, Matcha Dream, Strawberry Sprinkle, Chocolate Churro, Berry Easter, and the specialty flavor, Fresh Strawberry. Overall, with a soft texture as delicate as its appearance, the pon de ring donuts did not disappoint. The Fresh Strawberry donut stood out above the rest for its luxurious toppings: fresh strawberries served on top of fluffy whipped frosting with a powdered sugar finish. The PDRñ Colada also impressed us with its crisp, acidic glaze and fragrant coconut flakes. The matcha flavor certainly came through in the Matcha Dream donut, and the almond slivers added a nice crunch.
The Strawberry Sprinkle was a simple, classic option. As for both the Chocolate Churro and S’mores donuts, the flavors felt too subtle for my taste making them a bit bland. Finally, the seasonal Berry Easter donut fell short of our expectations for a holiday specialty menu item because of its overly artificial flavor. We ended our menu journey with the main course, the Hot Rooster Tenda, boneless fried chicken served on top of a bed of house fries with coleslaw; this dish was both moist and flavorful. The fried chicken certainly delivered a spicy punch as they were covered in hot sauce. Its portion was generous, so consider splitting, especially if you’ve ordered donuts as well. Overall, 2d Restaurant was a novel and enjoyable experience. The main attraction is the space itself, which was crowded but held a delightful charm you won’t find elsewhere. If you’re willing to wait your turn, you can definitely get Instagram-worthy shots here. The menu items were unique and tasty– albeit a little expensive. I’m certain I’ll be revisiting for another pon de ring donut in the future! REVIEWS
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>> NEIGHBORHOOD
RIVER NORTH, LINCOLN PARK, WINNETKA >> PRICES $$
>> DISHES TO TRY
REVIEW
CARAMEL BAKLAVA ICE CREAM KATAIFI PRAWNS OCTOPODI BRIAMI
AVLÍ
BY THOMAS SONG PHOTOS BY KARINA MAK
Avli refers to a group of three Greek restaurants in the Chicagoland area, one in Winnetka, one in Lincoln Park, and one in River North, that all seek to offer guests a reinvented and modern interpretation of classic Greek dishes. We chose to try out the River North location due to its convenient location in the middle of such a bustling, quintessentially urban neighborhood. Upon arriving at the restaurant, we noticed that the restaurant’s ambience was defined by light, muted colors, large windows letting in ample amounts of sunshine, and subtle, wooden tones for the walls, tables, and seats. The atmosphere of the restaurant was vibrant and open, as sunlight shone through the large windows and infused the restaurant with an almost Mediterranean sense of brightness. Yet, there was also a level of intimacy and casualness in terms of the decorations and design, which allowed patrons to feel like there were at an aesthetic, chic city restaurant without too much stuffiness or pretentiousness. We chose to sit in the semi-enclosed patio area, which allowed us to catch a glimpse of the lively street scene close by and enjoy the fresh spring air, without having to risk getting soaked in the event of sudden rain. The restaurant also offered ample indoor seating, as well as tables that were completely outdoors on their street-side patio. Focusing on the dishes themselves, we decided to order a selection of small and large plates to share in order to gain a wider sense of the restaurant’s gastronomy. We began with the Kataifi Prawns, which featured four grilled prawns wrapped in shredded filo with a boukouvo pepper dipping sauce. The prawns were succulent and moist while also maintaining an earthy sear, but the most memorable part of the dish was the combination of the prawns with the shredded filo. The filo was thin, crispy, and wrapped around each prawn, which created an interesting textural contrast between the two components. The prawns were meaty and juicy, while the filo added crunch, lightness, and crispiness to the dish, making it better balanced and more varied texturally. We then moved onto the Octopodi, which consisted of grilled octopus along with santorini-style fava and tomato Boukie. The octopus was cooked very well, and its characteristic char and slightly burned flavor on the exterior complemented the tender juiciness of the interior seamlessly. There was only one piece of 6
BITE | SPRING 2022 | Digitally published SPRING 2021
octopus on the dish, but it was still large enough to be split and shared among two to three people quite easily. The fava and tomato were surprisingly soft and savory, and these more delicate, mild flavors balanced the bold savoriness of the octopus well. After our two seafood dishes, we tried the Briami, which was a Greek interpretation of ratatouille. This dish was primarily composed of various vegetables, which included zucchini and potatoes. These vegetables were cooked in a bright red herb tomato sauce and were served in large proportions, making the dish quite filling even though it did not have any meat components. The vegetables were cooked slowly in the sauce, which led them to developing soft, tender flavors, while the flavor profile of the tomato sauce was intense and savory. This contrast created an interesting mix of flavors, which was also a good contrast to the two previous seafood dishes we had tried. Our most memorable dish was our final course—the Caramel Baklava Ice Cream. This dessert interpreted the traditional pairing of caramel and
vanilla ice cream in a very innovative way. Instead of drizzling caramel sauce on top of the ice cream, the ice cream was cut into two thin triangular pieces with a soft caramel baklava center. The caramel was solid but soft, having an ice cream-like texture, and was surprisingly light and delicate in flavor, given caramel’s reputation of being rich and decadent. The vanilla ice cream and caramel together created an interesting contrast of creamy and burnt tastes, but both components of the dessert were not overly saccharine or filling. Shredded filo was added to the dish as a garnish, and while the flavors of this dessert was obviously distinct from the prawns we had enjoyed earlier, the shredded filo had a similar effect of adding a crunchy, crispy texture to the overall dish, which prevented it from tasting too soupy or creamy. Seeing ice cream and caramel presented as triangles with baklava centers was a unique, delectable way to end our meal, and overall, Avli was successful in giving us an enjoyable dining experience both in terms of aesthetics and flavor.
REVIEWS
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Many Chicago foodies are probably familiar with ‘RPM’ Chicago: a group of high end restaurants owned by the ‘Lettuce Entertain You’ company. Whether it is RPM Steak, RPM Seafood, or RPM Italian, each of these restaurants has a proven track record of delivering amazing dishes, which both utilize high quality ingredients and are rooted in traditional cooking techniques. One of the masterminds behind these restaurants is Doug Psaltis, who stands for the ‘P’ in RPM. What many people do not know about him is that before being trained in French cooking at some of the most acclaimed restaurants in the world, he found his culinary passion while he grew up on Long Island in a Greek family. Andros Taverna, which opened in February of 2021, is a project Psaltis has undertaken with his wife, Hsing Chen, which puts a modern twist on greek fusion by combining Psaltis’s childhood dishes with his training in French cooking. Located in the quiet and historical Logan Square, Andros Taverna attracts many different restaurant goers from all over the city. For a chef with such a successful track record who views this restaurant as an homage to his
>> NEIGHBORHOOD LOGAN SQUARE >> PRICES $$$ >> DISHES TO TRY EGGPLANT MOUSSAKA, LAMB CHOPS, TINY CRETAN SAUSAGES 8
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childhood, it makes sense that Psaltis would meticulously think about every detail for Andros Taverna. The dramatic ceilings and beautifully hung lamps created a vibrant and welcoming space. Furthermore, the open-floor plan allows guests to look into the kitchen, which further adds to the restaurant’s invitingnature. The team at Andros Taverna relies heavily on a wood burning oven to cook massive pita breads and various cuts of meat. One of their most famous dishes is the Mediterranean octopus. Psaltis certainly lets the octopus itself produce most of the flavor by simply grilling it with lemon. The dish was amazingly tender and the octopus was incredibly fresh. Additionally, the octopus sits in lemon-fused olive oil that is ideal for dipping with some of their pita bread. The lamb chops continue the theme of high quality and simple dishes. Through careful seasoning choices, the heaviness of the lamb was nicely balanced with notes of oregano. The menu naturally leads diners to ordering several items and sharing family style. The mezze section of the menu is diverse and includes comforting favorites
REVIEW
like pita and more exciting items like the smoked Cretan Sausages. Notes of thyme and sage boldly come through the sausages, and I found it to be a perfect starter before I indulged in the smooth, tomatoey eggplant moussaka. This Greek classic was a bit lacking in textural complexity, but was incredibly rich and enjoyable. Overall, this restaurant is a gem that everyone should consider visiting to enjoy Psaltis’s masterful cooking. The menu is at a slightly lower price point in comparison to some of his other establishments, but the food definitely upholds the same quality of ingredients. I would have wished for a slightly larger menu that catered to different tastes and dietary preferences, but the simple grilled meats and the Greek classics are definitely the two stars of the show at Andros Taverna. Make the trek to Logan Square sooner rather than later!
ANDROS TAVERNA BY IAN HENDERSON PHOTOS BY JERRY CAO
REVIEWS
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WILDGOOD WILDGOOD vegan
BY CAYLA VOLANDES PHOTOS BY KARINA MAK
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ice
cream
I don’t quite remember the first time I took a bite of ice cream, but that overwhelmingly satisfying sensation has stuck with me nearly 20 years later. The respite from the summer heat as your tongue swirls around a chocolate soft serve; the fresh, palate-cleansing bite of a lemon sorbet after a long, exquisite meal; the pounding brain-freeze you get after just trying to make Jeni’s Texas Sheet Cake work in a Chicago winter. I have always been an ice cream aficionado: if I had to eat one dessert for the rest of my life, ice cream would be it. During my swim season in high school, ice cream and I would have a date every night post-dinner. Now, I’m still equally obsessed as I scroll through my Instagram explore page and cross reference ice cream shops with their respective New York Times reviews. However, as my friends and I scoured NYC on the hunt for the best ice cream (in my opinion, Ample Hills takes the crown), we would always lose a few soldiers to the lactose-intolerance war. They wouldn’t be able to indulge in Morgensterns, so, perhaps they would settle for a dairy-free, Van Leeuwen pint. However, there’s a new ice-cream brand in town for vegans and flexitarians to fawn over. Wildgood, the first 100% plant-based ice cream, launched in early April 2021 and has been taking the non-dairy ice cream world by storm. Founded by Greek artisanal ice cream maker Sotiris Tsichlopoulos, a vegan himself, Wildgood has taken off with eight different flavor offerings, including Chocolate Hazelnut, Pistachio, and Sea Salt Caramel, to name a few. While milk-alternative frozen treats have been extremely popular, Wildgood takes a different approach to the way they do ice cream. One of the best parts? Wildgood’s first ingredient is extra-virgin olive oil, a cornerstone of the Mediterranean diet and a key to living a heart-healthy life. With only half the calories as a pint of typical dairy ice cream, Wildgood allows you to finish a pint in one sitting without having those guilty second thoughts. At first, I was skeptical. I just couldn’t picture how viscous olive oil could be converted into a creamy treat. However, one day, as I was perusing the Whole Foods frozen section, I decided to try my luck with Wildgood. Gotta support a fellow Greek, after all. The product completely exceeded my expectations, without even a hint of olive-oil flavor clashing with the chocolate ice cream I selected. It was sweet, but in a mild way — I wasn’t dominated by the sense of saccharine that one gets from biting into a Snickers bar. The airy, smooth texture delivered a pleasant mouthfeel in tandem with bursts of strong chocolate flavors without an artificial after-taste. It didn’t quite taste like ice cream, but then again, alternatives never do. However, it was a really close second. Next time I’m aching for a healthy-ish snack or dessert, I’ll be sure to snag a tub of Wildgood.
FEATURES
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BY AIDAN CESSOR PHOTOS BY JOANNA MA Worn away by timeless, tired souls, the phrase “An excess of nostalgia” is scribed above the entrance to the most-feared, yet, in my opinion, greatest coffee shop on campus: Cobb Cafe (though I’ll admit I’m a tad biased as an employee). Ostensibly a tucked away student-run cafe, Cobb is akin to Jeppson’s Malört, the repugnant Chicago liquor used to trick outsiders. On the label, Malört used to read, “The first shot is hard to swallow! Persevere! Make it past two ‘shock-glasses’ and with the third you could be ours... forever.” Like Malört fans, devout ‘Cobbers’ appreciate the cafe’s eccentric charm– they revel in the hum of Cobb fridges (even if one of them is always broken); the enormous, eclectic collection of VHS tapes; and the personality of its wobbly tables. Cobb is conjoined by clashing descriptors: pretentiously unpretentious, bland, ear-splittingly noisy, but also affordable, self-aware, down to earth, and full of wit and spunk. Back in 2014, then-manager, Tova
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Kadish labeled it as “Gas Station Chic.” The phrase has haunted Cobb ever since. While not entirely inaccurate, it makes us Cobbers seem more normal than our infamous reputation conveys. There are usually three types of responses you get when you mention Cobb to someone: (1) the unnatural discomfort they get upon entering, (2) the lameness of it, and more rarely, (3) how they enjoy the aesthetic. However, to truly understand what Cobb aims to express, one must understand its key components: time, place, and embodiment. In regards to time, Cobb is a whirlpool of it. While it opened in the ‘80s, you cannot quite put a finger on what decade it tries to be– somewhere between the ‘80s and ‘00s, sometimes drifting even further back. For place, the greasy, dingy basement enthralls customers into staying until closing, while whoever is on aux plays either wistful classical orchestral music or discordant noisecore. Finally, there is the dichotomy between the experience embodied by employees versus customers. Us employees enjoy the benefits of free tea and coffee (our oolong is delightful). But we also get to control the music, select which VHS to play, and bond over our shared tradition of bantering with the customers. When someone comes in asking for a caramel macchiato, replying, “We only serve drip coffee here,” never gets old. Customers, on the other hand, put up with all that to be a part of something greater: Cobbers.
Compared to other coffee shops, history is strikingly imbued within Cobb. Other coffee shops do have traditions for past generations, but Cobb’s atmosphere is composed of the small details left by old employees. The wall of employee photographs and vintage posters form an archival history of Cobb, and all of our easter eggs will be enshrined here until Cobb no longer exists. One such example is Clobb: Club Cobb. Created out of pure boredom and ties to WHPK, the studentrun radio station, Clobb was described as “where the worst parts of every internet subculture come together to have a high school dance.” Posters of my manager are the new wallpaper, while a mix of bassy house and synth-heavy New Wave reverberates within the dingy walls. Some could say, “it was like a movie,” a unique blend of comedy and tragedy that makes for a one-of-a-kind, truly UChicago experience. Our customers are spiritually satiated the moment they step into our cozy abode, but as for physical hunger, there are several options to temper a growling stomach, such as the prepackaged Asian or Middle Eastern meals
and the various fresh-delivered pastries. However, I believe that only one meal combo reigns supreme: the lentil soup and focaccia. Each mouthful of tangy, hearty, and fibrous soup is complemented by bites of focaccia with the perfect chewy outer crust, yet pillowy inner fluff. The bread’s saltiness is balanced by the smoothness of the soup. This heavenly duo lets me power through my mid-afternoon classes. Mix some sriracha in, and you will be dreaming of Cobb every night. I know I do.
FEATURES
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반 찬
REDEFINING THE SIDE DISH BY ABBY YUHAN PHOTOS BY ANDY LI
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B A N C H A N
As a child, my fondest memories of eating Korean food came from home-cooked meals or going out to eat at Korean BBQ restaurants. But, my love for these meals were rooted in more than just sizzling meat on a grill or a boiling stew; it was the small dishes that they came with. Yes, I would crave Korean BBQ, noodle dishes, and fish stews, but more than that, I found comfort in the unique flavor diversity and endless variety of banchan dishes. Banchan, which translates to “side dishes” or “appetizers,” are small sides that are eaten with all Korean meals. They originate from the Joseon Dynasty when the King would eat his meals with a specialty dish from each province of Korea to represent the prosperity of the respective regions. In the mid-Three Kingdom period, when Buddhist influence was prominent and meat consumption was prohibited, vegetables were the focus of Korean cuisine. This translated into vegetable-centric banchan dishes. Today, banchan comes in many forms. It accompanies every Korean meal, from the most simple home-cooked dinners to royal feasts. The style, preparation, and ingredients of banchan tend to reflect different regions of Korea based on local ingredients. Some types of banchan are meant to be eaten right away, while others are fermented. Popular dishes include kongnamul (seasoned soybean sprouts), cheongpomuk (mung bean jelly), danmuji (pickled radish), gamja saelleodeu (potato salad), and gyeran mari (vegetable omelet roll). The most famous banchan is kimchi, a dish of spicy, fermented pickled vegetables (usually napa cabbage but it can also be made from cucumber, radish, green onions, and more). There are many types of banchan preparations, including: Namal muchim: lightly seasoned vegetables Bokkeum: lightly stir fried or sautéed Jorim: braised in sauce Jjim: steamed Jeon: pancakes Banchan is not known to be the focal point of Korean cuisine, but it can still be appreciated for its simplicity. When it comes to a meal, Koreans orchestrate a harmony of flavors through banchan, incorporating sweet, salty, sour, and umami all into one spread. Although they are considered “side” dishes, they still play a key role in the meal; a Korean meal simply wouldn’t be complete without them. Follow these recipes to enjoy some of my favorite banchan dishes and spice up your own meal. FEATURES
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OI KIMCHI p re p
5 minutes 4 servings
m a ke s
GET 6 persian cucumbers 4 tbsp gochugaru (take into account preference for spice) 3 tbsp soy sauce 1 head of garlic 3 tbsp rice vinegar 2 tbsp sugar 3 tbsp sesame oil 2 chopped green onions Sesame seeds to garnish Salt to taste
DO 1. 2. 3. 4. 5.
Slice persian cucumbers into ¼ inch slices. Finely chop green onions. Mix soy sauce, sugar, sesame oil, gochugaru, rice vinegar, garlic, salt, and green onions together in a bowl. Mix the cucumbers in, making sure to thoroughly coat them. Sprinkle sesame seeds on top.
GAMJAJEON 10 minutes c o o k 10 minutes m a ke s 1 servings p re p
GET Pancakes: 1 large, peeled potato 1/2 onion, grated Salt to taste 2 2/3 tbsp potato starch Vegetable oil
Sauce: 2 tbsp soy sauce 2 tbsp vinegar 2 tbsp water 2 green onions, chopped 1 jalapeño ¼ onion, chopped 2 tsp sugar
DO Pancakes: 1. Grate potato and half an onion into the same bowl. 2. Add potato starch and salt. Mix thoroughly. 3. Heat up a nonstick pan with vegetable oil, and swirl the oil to coat the pan evenly. 4. Thinly and evenly spread the potato mixture onto the pan. 5. Cook until pancake is golden brown on one side, and then flip until both sides are golden brown. 16
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Sauce: 6. Add onions, jalapeño, soy sauce, water, green onions, sugar, and vinegar into a bowl. 7. Mix until sugar is melted.
ALGAMJA-JORIM 5 minutes 35 minutes a ke s 2 servings
p re p
cook m
GET 1 lb potatoes 2 tbsp vegetable oil 3 tbsp soy sauce 3 tbsp rice syrup (or honey or sugar) 1 garlic clove, minced 1 tsp sesame oil Sesame seeds to garnish
DO 1. 2. 3. 4. 5.
Wash and rinse potatoes under cold water. Heat cooking oil in a pan over medium heat. Add potatoes and cover with a lid. Heat for 20 minutes until fully cooked. Shake and move the pan every so often to evenly cook the potatoes and prevent burning. Turn the heat down and add rice syrup, soy sauce, and garlic while stirring.
6. 7.
Evenly coat potatoes with sauce mixture, and keep cooking until sauce has been reduced and potatoes look wrinkly. Mix in sesame oil and sprinkle sesame seeds on top.
TOFU JORIM 10 minutes 15 minutes a ke s 4 servings
p re p
cook m
GET 1 pack of firm tofu 2 tbsp cooking oil 1 tbsp sesame oil 1 tsp sesame seeds 2 cloves garlic, minced 2 green onion stalks 3 tbsp soy sauce 3 tbsp water Salt to taste 1 tsp sugar Gochugaru to taste
DO 1. 2. 3.
Cut tofu into ½ inch blocks. Dry tofu by patting with a paper towel. Prepare the sauce by mixing sesame oil, water, sesame seeds, garlic, green onions, soy sauce, salt, sugar, and gochugaru together.
4. 5. 6. 7.
Heat oil in a non-stick pan over medium-high heat and add in tofu pieces. Cook until golden brown and then flip. Spoon the sauce over each side of the tofu. Simmer tofu for 3-4 more minutes with the lid on. FEATURES
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WRITTEN BY STACIA KONOW
ILLUSTRATIONS BY ABBEY PIATT PRICE
S
pring has sprung, which means it’s time for flowers, picnics, and finally getting to bake with the windows open once more. One of my favorite ways to bring spring into your kitchen is with frosting! The floral decorations
and bright pastel hues instantly enliven any dessert and all those whom you get to share your creations with. Even small frosting details can make a cake look extra special, and they can help to cover any imperfections in the cake
itself. However, piping perfect violets and chrysanthemums onto cupcakes for a spring birthday party is no easy feat. Here are some tips and tricks to help you become a frosting pro.
tip #1: know your piping tips Every frosting kit comes with different types of frosting tips— each creating a different piping design and texture. The most common tips are open star, closed star, petal or ruffle tips, and round tips. Open star tips look like stars and create ridges in the frosting. When you picture a perfectly frosted cupcake, this is likely the tip the baker decorated it with. Open star tips create the classic mountain swirls of frosting on top of cupcakes, but they can also be used to make ebbed borders on cakes or grass-like 18
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decorations. Closed star tips are similar, but the points of the stars are bent inward slightly, giving the frosting an even more defined edge. They add a beautiful floral touch to frosting swirls. Petal tips, sometimes called ruffle tips, are best for making petals. It is important to make sure the fatter side of the tip is faced down, especially when you are trying to add finer details to your cake. Finally, there are round tips– simple circular tips that create smooth lines of frosting. These are best for piping lettering,
dots or intricate outlines and details. Picture a cookie with fine outlining or illustrations. While these effects can be achieved by cutting different sized holes into the corner of a plastic bag, metal tips are much more precise and provide greater control when frosting.
tip #2: CHOOSE THE RIGHT KIND OF FROSTING As much as the appearance of frosting is important, you want to use a frosting that suits the cake in terms of flavor. There are many different types of frosting, so you should definitely explore to pick the best one for your project. Here is a quick rundown of some of the most dependable frostings. Buttercream is a classic frosting and for good reason. It is easy to make and add coloring to, it holds its shape, and it goes with basically anything. However, it can just as easily be overmixed to a grainy consistency and is almost guaranteed to melt in any setting warmer than room temperature. Another common frosting popular in bakeries is royal icing. It is made of powdered sugar, egg whites, and either milk or water. It’s very liquidy at first, but sets almost instantly, making it a good choice for detailed frosting. Lastly, cream cheese frosting is well known as it is a popular choice for red velvet and carrot cakes, especially. However, it is usually more challenging to work with than buttercream because it is prone to melting and must be refrigerated. It can still be used to create beautiful designs and can make for the perfect bite because of its unique flavor.
tip #3: PARCHMENT PAPER IS YOUR FRIEND Parchment paper can be especially helpful for frosting because it minimizes messes and can help you make more precise designs off of the cake itself. One tip is to lay down a few strips of parchment paper between the cake and cake stand to prevent any excess frosting from getting on the stand. You can also cut shapes out of parchment paper and use them as a stencil on your cake. If you have another handy device called a frosting nail, you can use that and a small square of parchment to pipe flowers. The nail has a large head that individual petals can be piped onto. It provides a flat, stable surface that you can move much more easily than an entire cake, which creates precise designs. Additionally, if you make a mistake, you haven’t piped your mistake directly onto the cake. However, you must refrigerate your design before attempting to transfer it from the paper to your cake or else it will smear.
While frosting may just be thought of as a simple topping for cake, it can be so much more. It elevates the flavor of even the best-baked cake by adding a new texture and moisture to the bite. The colors and designs elevate the presentation of your cake and complements the festive atmosphere of any event that you celebrate this spring.
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hen the weather outside is just not giving you that TLC you need to finally start focusing and getting your work done before the week starts, what better way to warm up than with a nice hot cup of tea? Coffee and hot chocolate enthusiasts may already be reeling at this point, but tea is so much more of a complex, beneficial beverage than one might expect. From the bold Earl Grey to lightly sweet chamomile, the possibilities and options are truly endless. Such a variety, however, does present the problem of which tea to choose. Each little packet of dried leaves, herbs, and spices is incredibly rich with flavor and even contains its own unique properties. So where does one start? Enough is enough. It’s time to finally spill the tea on, well, tea! Let’s start with the basics. According to Penn Medicine, all tea comes from the exact same plant: the Camellia sinensis. The differences that provide the distinct flavors of an Oolong or green tea, for example, come from the amount of time the leaves of the Camellia sinensis plant are exposed to oxygen, or oxidized. For example, green tea is not given much time to oxidize in the production process, giving it a much lighter taste and color. Black tea, on the other hand, is allowed to oxidize until it turns black, hence its name, color, and bolder flavor profile. In addition, each tea is composed of properties that are thought to aid in a variety of health issues. Oolong tea increases alertness, while green and black teas are anti-inflammatory. And then we come to herbal teas. Perhaps the white chocolate of the tea world, herbal teas, unlike the name suggests, are technically not tea as they do not contain leaves for the Camellia sinensis plant. Although they aren’t defined as “tea,” herbal teas are also extremely beneficial. Additionally, when making your own tea blends at home, herbal teas are the easiest and most accessible. The key to making your own herbal blends at home is to sample your ingredients and be open to experimentation. First, it’s important to taste each individual ingredient before adding it to the blend, as this will give you more of an idea of the flavor and strength that each component will add. As with many things, there is not simply one way to make the perfect cup of tea. A good rule to follow would be to not combine too many overpowering flavors together in one blend, but then again, everyone has different preferences on their ideal cup of tea. To get you started, here are a few specific herbs and spices to use for different tea occasions: When making a blend for relaxation and sleep, chamomile, lemon balm, lemongrass, and honey are all sweet, milder flavors that provide a soothing effect on the body. Ingredients with lemon have a zingier sweetness, versus the more neutral chamomile. Honey also aids in soothing the throat, and in combination with ingredients including l e m o n , basically creates the
20 BITE | SPRING 2022 | Digitally published WINTER 2021
equivalent of having hot lemon water with honey. To cure stomach ailments or feelings of sickness, peppermint, ginger, and cinnamon can be extremely calming. While their bold flavors may become overpowering if used with a heavy hand, all of these herbs and spices contain anti-inflammatory properties that may aid in pain relief. Finally, floral herbs such as hibiscus, rose, and rooibos are great additions to more sweeter, everyday blends. These ingredients not only add rich flavor, but also a beautiful, deep red color to the tea itself. Rooibos and hibiscus have also been shown to lower blood pressure levels. When your blend has been created, you can either add about 2 tablespoons to a kettle with hot water or, for a larger quantity, add about a quarter cup to a large mason jar. Depending on the amount of liquid, the mixture should be steeped anywhere from 10-35 minutes before it is poured through a strainer and into your cup to enjoy!
T H E T E A
B y A n g e l i q u e
O N T E A
A l e x o s
P H OTO S BY J E R RY C AO FEATURES
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BY BEN MILLER PHOTOS BY KARINA MAK p re p cook m a ke s
20 minutes 20 minutes 4 servings
SHRIMP CEVICHE
Ceviche is the ultimate springtime dish. Between its vibrant acidity and the tiny transgressive thrill of raw seafood, ceviche captures the spirit of bounding into a world that is regaining its color and life. This particular recipe transports the South American staple to the Eastern Mediterranean. The landscapes of places like Turkey and Lebanon may be quite different from ceviche’s origins in coastal Peru, but the flavors are far from out of place. The citric energy of the marinated shrimp pairs masterfully with the weightier spices of the region to create bites that are both refreshing and filling. This recipe is perfect for weekend picnics or as an appetizer before heavier meals. Of course, any ceviche recipe requires some words of warning. As with all dishes featuring raw seafood, you should be especially careful in preparing it. Either use fresh shrimp or defrost and cook it immediately. If you have any doubts, err on the side of caution.
GET
8 oz. fresh shrimp, peeled 4 lemons’ juice, about ½ cup 1 cup chopped red onion 1 cup chopped red pepper 2 tablespoons chopped parsley 1 tsp salt 1 tsp sesame seeds ½ tsp Aleppo pepper ½ tsp garlic powder ½ tsp cumin ½ tsp paprika 1/4 tsp black pepper 1 dash oregano 1 dash ground sumac, if desired
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BITE | SPRING 2022 | Digitally published SPRING 2021
DO
1. 2.
3. 4.
Blanche the shrimp by placing them in boiling water for 45 seconds before immediately placing them in an ice water bath for 2-3 minutes. Juice and strain the lemons. Cut the shrimp width-wise into quarter inch pieces. Place shrimp into lemon juice and cover for 15 minutes. When complete, the shrimp should appear pink and relatively firm. If white solids begin to build on the exterior of the shrimp, they are overdone. Chop and combine the red onion, red pepper and parsley. In a separate bowl, mix spices. When shrimp reach the desired color and texture, combine with chopped ingredients and spices. Garnish with additional parsley and serve with pita chips, or another cracker.
GRANNY’S KNEIDLACH SOUP
BY RACHEL SUGG ILLUSTRATION BY ABBEY PIATT PRICE Matzo ball soup will forever be considered the quintessential Ashkenazi comfort food. It holds a special place in my heart, as well as the hearts of almost every Jew I know. It is a privilege to be able to share my Granny’s Kneidlach recipe (Yiddish for matzo balls). This dish is a traditional part of the Jewish holiday Passover because it does not require any leavened bread products. Instead, the main ingredient, matzo meal, is made from crushed matzah, an unleavened bread which we are required to eat during Passover. That said, it’s perfect to have year round, especially when you’re feeling under the weather. While I wish I could take credit for some of this recipe, the contents are entirely my Granny’s own creation. I hope you delight in this recipe and find comfort in it, whatever your background, religion, or culture may be. 30 min 30 min a ke s 15 Matzo balls
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GET For the Soup: 1 whole chicken (at least 5 lbs), bonein 6 qts water, vary depending on pot size 1 large white or yellow onion, peeled and quartered 4-5 large carrots, peeled 1 celery stalk 1 bay leaf Kosher salt, pepper, and Lawry’s seasoning to taste
For the Matzo Balls: 1 cup matzo meal ½ cup water 4 eggs ½ cup vegetable oil 1 tsp salt Dash of pepper Dash of cinnamon
Optional: chicken carcass for extra richness
DO For the Soup 1. Start with the soup. Roughly chop carrots, celery, and onions and pulverize in a food processor. Pulse until vegetables are finely chopped. 2. Place chicken and optional carcass in a large stockpot. Add water until chicken is fully submerged. Add in vegetable mixture and spices. 3. Bring ingredients to a boil. Simmer until the meat falls off the chicken, at least 3-4 hours. 4. Discard chicken bones and bay leaves while making sure to preserve the vegetables. Let cool overnight and skim fat off the top before reheating. 5. While the soup is cooling, begin working on the Kneidlach.
For the Matzo Balls 6. Beat eggs in a stand up mixer until well combined. Mix remaining ingredients into the dough until evenly combined. Refrigerate for about 3 hours. 7. Bring a large pot of salted water (about 1 ½ quarts) to a boil. Form the chilled dough into the shape of golf balls and add to boiling water. Cover pot and let boil for about 30 minutes. 8. Save some matzo water for the kneidlach to chill in. Refrigerate overnight alongside the soup from earlier. 9. The next day, add kneidlach balls to soup and bring to a boil. Serve while hot.
recipes
23
NON-TRADITIONAL SNACK SANDWICHES
BY HENNA NAM PHOTOS BY EMILY KIM
I have vivid memories of going to afternoon tea with my mom and my sister–walking into a lofty, well-lit room, breathing in the scent of freshly brewed tea, and taking in towers of tiny treats. For us, afternoon tea was a special occasion–but this English food tradition, introduced in the early 1840s as a mini-meal between midday and evening, can be much more commonplace on the other side of the pond. One of my favorite parts of afternoon tea are the tiny sandwiches that arrive delicately arranged on three tiered platters. They often come in classic flavors—such as cucumber, watercress, cream cheese and smoked salmon—intended to pair with your selected tea and other treats. This recipe keeps the classic charm of these tiny, colorful snacks, but with a twist of modern experimental flavors. Hopefully, my adaptations for these scaled down sandwiches will spark your own ideas for how to up your afternoon snack game! p re p
GET
For Tomato and Egg Sandwich: 5 slices of soft white bread, with crusts removed and sliced into triangles 1 small tomato on the vine 1 green onion stalk 1 egg ¼ tsp salt ¼ tsp sugar Dash of white pepper Drizzle sesame oil to taste
24
BITE | SPRING 2022
5 minutes
cook
20 minutes
m a ke s
For Spicy Tuna and Cucumber Sandwich: 5 slices of hearty bread, toasted, sliced into 2” wide rectangles 6 oz can of Korean tuna 3 tbsp Kewpie mayo 1 tbsp Sriracha sauce 1 Persian cucumber, sliced into thin match sticks 1 shallot, finely sliced 3 tbsp white vinegar 1 tsp salt, additional to taste 1 tsp sugar Pepper to taste
10 servings
For Herb Butter and Radish Sandwich: 5 slices of of soft white bread, with crusts removed and sliced into 2” wide rectangles ½ stick of butter, softened Handful of fresh dill or other herbs ¼ tsp salt 3-5 small radishes
DO For Tomato and Egg Sandwich 1. Cut tomato into small wedges, chop scallion, and beat egg. 2. Cook egg over medium heat in a small pan until just done and remove from heat. Set aside in a small bowl. 3. Cook tomato and scallion with salt, sugar, and white pepper over high heat for 1 minute. Add a splash of water and cook for another minute before adding the cooked eggs. 4. Mix together and cook until tomatoes are fully softened. Remove from heat and add drizzle of sesame oil. 5. To assemble, use a spoon to layer the tomato egg mixture between slices of bread.
For Spicy Tuna and Cucumber 1. In a small bowl, mix shallot, vinegar, salt, and sugar. Allow to sit for at least 15 minutes, or until assembly. 2. In a separate bowl, mix tuna, mayo, Sriracha, salt, and pepper until uniform. 3. To assemble, layer tuna cucumber matchsticks, and pickled shallots on top of toasted bread slices.
For Herb Butter and Radish Sandwich 1. Mix softened butter with dill and salt to taste. 2. Thinly slice radishes into circles, preferably with a mandolin. 3. To assemble, layer butter, radishes, and a sprig of dill. Enjoy!
recipes
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20 minutes 35 minutes a ke s 4 servings
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PHOTOS BY AMANDA HUANG
This curried-cumin chicken farro bowl is the weeknight meal that’s sustained me this quarter, and what’s even better is that it’s incredibly adaptable and meal-prep friendly. Slightly less popular than its other ancient grain counterparts, farro has a wonderful, earthy nuttiness and satisfying chew that make it a great base for one-bowl meals. Feel free to swap the spices or vegetables for whatever you have on hand in your pantry, but don’t skimp out on the cumin! Special thanks to Georgia and Maddie, my beloved flexitarian and vegetarian friends who taught me how to make these chickpeas.
GET For the farro: 1 cup of farro; pearled or un pearled 2 qts of vegetable broth 1 tsp of kosher salt For the carrots and celery: 1 bunch of spring carrots, 6-7 depending on their size, chopped into coins 1 head of celery hearts, chopped into half moons 1 tbsp curry powder 1/2 tsp garlic powder 1/2 tsp onion powder 2-3 tbsp olive oil Drizzle of hot honey Salt and black pepper to taste For the broccoli rabe: 2 bunches of broccoli rabe, cut in half lengthwise 1 tbsp olive oil Salt and black pepper to taste
26 BITE | SPRING 2022
FARRO BOWL
BY SOFIA TORRIENTE
DO 1. 2. 3.
4. For the chickpeas and kale: 16 oz can of chickpeas, drained and rinsed 4 cups chopped kale ¼ cup olive oil, plus 1 tbsp 1 yellow onion, thinly sliced i nto half moons 4 garlic cloves, thinly sliced Juice of half a lemon 1 tbsp cumin powder 1 tsp coriander powder Crushed red pepper to taste Kosher salt to taste Black pepper to taste Optional Toppings: Fried egg Toum Microgreens Roasted pepitas
5.
6.
7.
Preheat oven to 425 degrees F. Add salt to vegetable broth in a medium saucepan and bring to a boil over medium-high heat. In the meantime, wash and prep your veggies. Cook farro according to package directions (boil for about 30 minutes uncovered until soft, then drain off cooking liquid). Toss carrots and celery with olive oil, curry powder, garlic powder, onion powder, salt, and spread evenly onto a large rimmed baking sheet. Finish with a drizzle of hot honey and roast for about 20-25 minutes, until vegetables are browned and caramelized. While the carrots and celery are roasting, prepare the chickpeas and kale. Heat ¼ cup olive oil in a large heavy-bottomed pan over medium heat. Once oil begins to sizzle, add in onions and cook until translucent (about 2 minutes). Mix in garlic and spices and toast until fragrant and golden brown (roughly another 2 minutes). Add the drained, rinsed chickpeas and cook, stirring frequently, until soft (10-15 minutes). Add in kale, lemon juice, and 1 tbsp olive oil and wilt over medium-low heat until the rest of the bowl is ready to be assembled. Make sure to continue stirring in order to prevent any of the onions or spices from burning. Once the carrots and celery are done, transfer to a bowl, turn broiler on to high, and spread the broccoli rabe out in an even layer on that same baking sheet. Toss with olive oil, salt, and pepper. Broil on the rack closest to the flame for about 7 minutes, or until vegetables are slightly charred around the edges. Plate the bowls immediately, and feel free to add any additional toppings of your choice! Enjoy!
recipes
27
28 bite | winter 2020
