Holiday Baking Photos

FYs and SYs joined the Culinary Club Trio of Jenn, Cindy and Misa at the Lofts for a 3-in-1 baking lesson.

Culinary Hits and Highlights of Durham

Author: Misa Misono

This past Monday, I realized that I only have two real weeks left at Fuqua. I will be studying in Milan this spring and when I return in late April, gone will be the classes, the team-meetings, and the scarfing down of food in the precious 45 minute window between 12:45 and 1:30.  Instead, I will be greeted with graduation festivities, debauchery, and if all goes well, a still-viable full-time job offer.  While this is in no way a bad proposition, I was still hit with a wave of nostalgia and amazement for all that has happened in the short time since I entered Fuqua. So, in my farewell article from this side of the Atlantic, I am giving you not a recipe, but a list of some of my favorite local haunts that I will miss while pursuing my own personal la dolce vita.

 

Ciao, amici, e buon appetito!

 

Unless otherwise noted, places listed are in Durham

 

·        A Southern Season, Chapel Hill: The Mecca of all things food. If you’re looking for a tagine, a sieve, wine, or some great cheeses to impress your friends, take a trip to Southern Season.

 

·        Counter Culture Coffee: Available at Fosters, Whole Foods, and Southern Season, this local coffee roaster has won accolades across the nation.  If you’re an espresso-geek like me, you’d be interested to know that espresso-philes nationwide consider Counter Culture’s Espresso Toscano THE ultimate espresso bean and mail-order it.

 

·        Guglhupf: Coffee, fresh baked treats, and alcohol, oh my!  This place offers something for everyone, and is a must-visit for brunch. 

 

·        La Vaquita: If you’re into cabeza or just great asada, hit this cheap eats place on Chapel Hill Road with the fiberglass cow on top.

 

·        Lantern, Chapel Hill: A great date place, this chicly decorated restaurant serves up Asian-southern fusion.  Yes, Asian-southern.  Get the salt and pepper shrimp, and a signature Lantern cocktail.  You too will become a convert to this oddest of fusion cuisines.

 

·        Magnolia Grill: Yes, it’s expensive, and no, the décor does not make sense, but the food is top notch and takes southern cuisine to a whole new level.

·        Mint, Chapel Hill: Passing both Indian restaurant name tests (no mention of India or the Taj Mahal in its title), this new Indian place on Franklin is the best I’ve had within easy driving distance.  The vegetarian platter is a great bargain and could feed a small family, and the samosas are actually made on the premises. (PS, if you want to drive further, try Saffron in Morrisville. I haven’t been there, but have heard it is great.)

 

·        Q-Shack BBQ: Texan and NC style sauces are provided to meet everyone’s needs, and the sweet potato fries are heavenly.

 

·        Randy’s Pizza: There’s something irresistible and nostalgic about Randy’s pizza, especially when taken with cold beer.  Best enjoyed burning hot with plenty of red pepper flakes.

 

·        Rockwood Filling Station: Despite the name, it is not in fact a filling station, but a Neapolitan-style pizza place.  While not as good as the real thing, it does a stand-up job with some serious high-heat oven power.  Trust the owners and eat one of their pizzas instead of making your own.

 

·        Shiki Sushi: No, it’s not San Fran or New York quality, but it is consistent, reliable, and a great deal – they offer 2-for-1 sushi most nights.

 

·        Tonali Mexican Restaurant: Get the fish tacos and die happy. Enough said.

 

·        Twisted Noodle: Thai-ish food, while not totally authentic, is reliably tasty and affordable to boot.

 

·        Watts Grocery: This well designed restaurant offers a great shrimp burger on its lunch menu and an amazing pork chop on its dinner menu.  Sourcing much of its food locally and seasonally, Watts offers a gourmet treat in a really lovely setting.

This week’s recipe: Easy chicken pot pie

Author: Christen Wall

It is that time of the year once again. The leaves are falling and the temperatures continue to drop, and now is as good as ever to snuggle up at home with some warm comfort food. The best meals are both easy to make and delicious. The following recipe, chicken pot pie, does both while also complementing the season well.

My mom used to make chicken pot pie for my family because it is very nutritious and easy to make. It’s so easy to make that even my boyfriend likes to cook it when it’s his turn to serve dinner! This is also a nice recipe that you can customize to your tastes.  If you like more or less of one type of vegetable feel free to modify the recipe to accommodate your personal tastes.

Prep Time: 5 minutes

Total Time: 35 minutes

 

Ingredients:

1 can Cream of Chicken Soup

1 bag frozen Mixed Vegetables (thawed)

1 cooked cut-up chicken breast

1 can of Pillsbury flakey biscuits

 

DIRECTIONS

1.      Preheat the oven to 400 degrees F. 

2.      In a bowl, combine the mixed vegetables, cream of chicken soup, and chicken.  Add water to the empty can of cream of chicken soup until the can is approximately 1/3 full. Add the water to the bowl as well.

3.      Stir the contents of the bowl and add to a casserole dish.

4.      Bake uncovered for 30 minutes or until vegetables are cooked.

5.      While the vegetables are cooking, you can also cook the biscuits. Cook these to the package directions.

6.      Remove from oven and let cool on a heat resistant surface for 5 minutes.

7.      Serve the vegetable mixture with biscuits and enjoy!

 

SERVES: Serves 2-3 people

Know of a great recipe or restaurant in the Triangle area? Let us know at fuquaculinary@gmail.com or on our new blog: http://fuquaeats.blogspot.com.