The Business of Eating

Fuqua Fast Food: Healthful Meals for the Busy Student

2009-01-31T21:23:00.001-05:00

This week’s recipe: Easy Bake Chicken

If you’re like most busy Fuquans, preparing a home cooked meal from scratch seems overwhelming in the amount of time it takes. It’s so much easier to just grab some fast food or pick up pizza. Plus, on the rare occasion you do get to see what’s in the fridge to cook, you may have a familiar reaction - “Not chicken again”.

Chicken isn’t known for being the most exciting entrée because it doesn’t have a distinct taste without some sort of seasoning. But chicken doesn’t have to be boring, and it doesn’t have to just taste good fried or grilled. In fact, mixed in with some basic items, it can not only taste delicious, but be a healthier alternative to on-the-go food. Especially on those cold Durham evenings, here’s a warm and easy meal to spice up the frozen chicken in your freezer.

So if you are still recovering from Cranberry overload or interview frenzy, take some personal time to relax, eat, and savor.

INGREDIENTS

1 package of your favorite chicken stuffing

¼ cup melted butter

4 boneless, skinless chicken breasts, cut cubed

1 (10 ¾ - oz.) can cream of mushroom soup

1/3 cup of sour cream

EQUIPMENT NEEDED

13 x 9 inch baking dish

DIRECTIONS

Mix contents of stuffing package with butter and 1 ½ cups hot water; set aside.
Place chicken in baking dish
Mix sour cream and soup and pour over chicken in dish; top with stuffing
Bake at 375 degrees for 35 minutes or until chicken is cooked through

This week’s recipe: Roasted Vegetable Gratin

2009-01-24T20:45:00.000-05:00

By. Misa Misono

Since coming to Milan, my re-entry into Italian life and culture has been drawn out over the course of several snow-filled days. I was greeted by a snowstorm that caught the locals off guard, and the city shut down the highways that the vacationing Milanese hoped to use to return to their homes. What did that mean for me? Almost nothing was open, the streets were deserted, and it was incredibly cold – all reasons to stay indoors and hibernate. And of course, cook.

At some point in this period of solitude, I noticed that I was not eating enough vegetables, despite being surrounded by fresh produce. The best vegetable produce in Italy is often found at the small, local, but abundantly stocked stands or in my case, shops. After studying my Italian dictionary for a few days, I finally mustered up the courage to visit, and this vegetable gratin was the simple but tasty result.

Playing on both French ratatouille and Italian olive oil roasted vegetables, I created a hearty, attractive dish that is made layer by layer like lasagna. Easy to assemble and accepting of improvisations or ingredient substitutions—add some sliced mushrooms or replace the tomato paste with pesto—my vegetable gratin delivers flavor, texture, and as a bonus, many vitamins. Served with rice or couscous, it turns into a complete meal that will help you make it through a chilly Durham night.

INGREDIENTS

1 large eggplant

2 zucchini

1 red bell pepper

1 small onion

2 tablespoons of tomato paste

1 long hot pepper (optional)

2 cloves of garlic

½ cup vegetable or chicken stock

1/3 cup shredded parmesan cheese (or mozzarella)

Salt and pepper

Extra virgin olive oil

Italian dried herbs or herbs de Provence (or a mix of parsley, rosemary, and sage)

EQUIPMENT NEEDED

1 8x8x2 inch baking dish

DIRECTIONS

Preheat oven to 375. Wash and dry all vegetables. Cut eggplants into rounds about a 1/3 of an inch thick. Set aside. Cut onion in half lengthwise (through the root) and then, putting cut-side face down, cut parallel to the root, creating thin half-moon shaped slices. Chop the zucchini into rounds – they should look like coins when you’re done. Cut out heart of bell-pepper and then slice into thin pieces. Mince (this means small!) garlic and hot pepper, if using.

Quick Prep Tip

Except for the eggplant and the garlic, you can avoid cutting up the vegetables by buying a pre-cut frozen vegetable mix of your choosing – I would go for a stir-fry mix that has larger chunks of vegetables – and use that as the “filling”.

In the baking dish, make a single layer of eggplant. A little overlap is okay. Put a layer of zucchini, onions, and peppers – it does not all have to lay flat, but it should be evenly distributed. Squirt out a tablespoon of tomato paste, concentrating on getting a bit in each quadrant of the dish. Sprinkle on half garlic and hot pepper. Sprinkle about a teaspoon of herbs over the layer. Drizzle olive oil over dish, and sprinkle salt and pepper.

Put another layer of eggplant slices, and then repeat with vegetable mix. Press lightly and top with a layer of eggplant slices.

Pour broth over the top of the dish (broth should pour over vegetables and create a pool on the bottom of the dish). Top with a drizzle of oil, salt and pepper, and shredded cheese.

Bake, uncovered, in the oven for about 35-45 minutes. Check it at 30 minutes to make sure it isn’t burning. If it is, cover it with a piece of foil for the remaining time until vegetables are cooked. If the vegetables look super shriveled up, add a bit more broth (1/4 cup) for the last 10 minutes. The top should be golden brown in spots.

Let rest for 5-10 minutes before serving. Serve over rice – and scoop up some of the juice from the bottom of the pan.

Holiday Baking Photos

2008-12-11T21:39:00.001-05:00

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

2008-12-04T23:14:00.000-05:00

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

2008-12-04T23:10:00.000-05:00

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.

This week’s recipe: Sweet Chocolate Peanut Butter Balls

2008-11-20T23:08:00.000-05:00

Author: Marla Abramson

Is school getting to you? Between the job search and midterms, I’m more wound up than a matchbox car. Cooking often provides a good outlet and let’s face it, sometimes us Fuquans deserve to indulge. And nothing says indulgence better than chocolate. It can be complex, simple, or refreshing but anyway you make it, chocolate can be more than a sweet treat.

This past Saturday, Fuquans and partners tested this theory at the Culinary Club's Chocolate Progressive event. With 13 dishes in 10 apartments, there was a lot to sample. John Yuen rolled fruit and sticky rice into his chocolate sushi, while Erika Jennings dished out bread pudding. Other students offered Oreo-crusted white chocolate mousse torte, chocolate hazelnut mousse cake, white chocolate raspberry brownies, and chocolate caramel cheesecake.

I myself whipped up a batch of chocolate peanut butter balls: the chocolate tastes both simple and complex and packs enough sugar to fuel my team through midterms. Speaking of which, try this recipe to celebrate the end of exams and start your Thanksgiving early.

Sweet Chocolate Peanut Butter Balls

Ingredients

½ cup unsalted butter, room temperature

2 cups creamy peanut butter

3 cups confectioners' sugar

3 cups crispy rice cereal, crushed

1 cup semisweet mini chocolate morsels

2 12-oz packages semisweet chocolate morsels

Directions

1. Line a baking sheet with parchment paper.

2. In a large bowl, combine butter, peanut butter, sugar, rice cereal and mini chocolate morsels.

2. Roll the mixture into 1-inch balls, place onto the parchment-lined cookie sheet, and put the tray in the freezer.

3. In a double boiler over simmering water, melt the semisweet morsels. Stir constantly until melted and smooth. If pressed for time, microwave the chocolate for 80 seconds, stirring every 20 seconds.

4. Dip the frozen treats in the melted chocolate, and put them on a cool cookie sheet lined with parchment paper.

5. Place the chocolate-covered treats in the freezer for 5 to 10 minutes, or until the chocolate has set.

6. Store the treat in an airtight container at room temperature.

Makes about 3 dozen

Chocolate Progressive Photos

2008-11-18T00:34:00.006-05:00

Photos by Marla

Recipe for Chocolate Sushi by John Yuen

INGREDIENTS

12 oz semi-sweet chocolate (dark chocolate works better)

2-3 tablespoons light corn syrup

4 oz cooked sticky rice

fruit, cut into strips (Asian pears, tangerines, persimmon, and other sweet, fleshy fruits work well)

DIRECTIONS

To make the chocolate: Over low heat, melt the chocolate together with the corn syrup. Once melted, pour the chocolate ont a large piece of wax paper, and fold the paper over to cover the chocolate. While still warm, form the chocolate into a sheet about 1/4-inch thick. Let cool to room temperature. (To speed this up, you may also place it in the fridge for approximately 20 minutes.)

To make the sticky rice: A quick way to make sticky rice is to cook it normally in extra water, and add sugar. Use a medium grain rice, and wash thoroughly before cooking. Add 2-3 times the water as rice, and add sugar as the rice heats. Cook about 45 minutes. Alternately, to add flavor, you can cook the rice in sweet tea, fruit juice, or another sweet drink. Allow the rice cool to room temperature, and it will become sticky.

To make the sushi: Put the chocolate sheet on a flat surface. Test for firmness by making sure you can slowly bend the chocolate without it breaking; it should remain as one solid piece. Place the rice and fruit on the chocolate. Next, slowly and carefully roll the chocolate over. Cut with a sharp knife and serve immediately.

This week’s recipe: Elodie Farms Review/Goat Cheese Salad Recipe

2008-11-13T22:57:00.000-05:00

The October issue of Bon Appetit magazine called Durham “America’s Foodiest Small Town.” The author writes, “Imagine a place where foodies not only have a favorite chef, but also a favorite farmer; a place where the distance between the organic farm and the award-winning restaurant is mere miles.”

While the Triangle has a special affection for local food, many neighboring producers also offer chances to get out and explore the farms. One such opportunity is offered by goat farmer and artisan cheese maker, Dave Artigues, at Elodie Farms in Rougemont, a small town about a half hour due north of Durham. This past Sunday, a group of Fuqua students and partners made the trek to Rougemont for a crash course in cheese making.

Elodie’s specialty is chèvre, a soft, creamy cheese which follows a relatively predictable process. You start by pasteurizing the goat’s milk by heating it and then adding a culture and rennet, an enzyme found in the stomachs of cows and goats. After the right amount of time and heat, the cheese is cut and stirred, resulting in the separation of the solid from the liquid part, which are also known as curds and whey. The final step is to pour the solid part into a container with holes and place a weight on top so that the cheese takes shape. Depending on whether the cheese is soft or hard, it is eaten immediately or stored for months.

Exploring the Triangle’s local food scene is a great way to get to know one of its quirkier sides. Now that the weather is cool again and local salad greens are available, celebrate fall with a warm goat cheese salad.

INGREDIENTS

½ pound fresh goat cheese (one 2 by 5-inch log)

½ cup fine bread crumbs

½ cup toasted walnuts

1 teaspoon red wine vinegar

1 teaspoon sherry vinegar

Salt and pepper

¼ cup extra-virgin olive oil

½ pound garden lettuces, washed and dried

DIRECTIONS

1. Preheat the oven or toaster oven to 400ºF.

2. In a food processor, pulse the ingredients until the nuts are ground, being careful not to over-grind.

3. Slice the goat cheese into 8 disks about ½ inch thick. Roll the disks in the bread crumb mixture, coating them thoroughly.

4. Place the cheeses on a small baking sheet and bake for about 6 minutes, until the cheese is warm.

5. Measure the vinegars into a small bowl and add a big pinch of salt. Whisk in the oil and a little pepper. Taste for seasoning and adjust.

6. Toss the lettuces lightly with the vinaigrette and arrange on salad plates.

7. With a metal spatula, carefully place 2 disks of the baked cheese on each plate and serve.

SERVES 4

Have a question about creative culinary treats or know of a great restaurant in the Triangle? Let us know at fuquaculinary@gmail.com or on our new blog: http://fuquaeats.blogspot.com.

This week’s recipe: Roasted Acorn Squash

2008-11-06T23:02:00.001-05:00

Author: Misa Misono

The colors on the trees are changing, the sky turns dark before 4PM classes are finished, and MBA students are spotted all over campus wearing – wait for it – business attire. Fall has arrived at Fuqua, and while this means less time to find a job, it also marks the beginning of my all-time favorite season for cooking.

Through a produce program I joined, I receive an allotment of different fruits and vegetables at my door each week. The neat thing about the program is that you find out what you’re going to receive ahead of time and can change it online, swapping apples for collard greens or vice versa, depending on what’s available. I left my allotment up to chance for the first few weeks, and without fail, began receiving a funny squash called an acorn squash each week. They started to pile up on my counter, causing my roommate to fear I was becoming a human-sized squirrel stocking up for winter. It was time to take action.

Acorn squash is, as you might guess, shaped like an acorn, albeit a giant, softball-sized one. It is one of the most delicious squash out there, with vibrant orange colored flesh that when cooked, melts in your mouth. The downside? It is a huge pain to peel and slice, thanks to its hard, scalloped exterior that helps the squash last through the winter. Cooking it with as few preparation steps as possible is key, and the easiest way to do that is to bake it after cutting it in half. Halving an acorn squash is no easy feat, so I turned to the Internet for answers.

The answer came in the form of a bench scraper, a simple, cheap tool that many cooks use for baking and often repurpose for scooping up chopped ingredients. A bench-scraper is a piece of tough stainless steel 6 inches across and 4 inches high, with a handle on the top made either of metal or hard plastic. It’s a worthwhile $3-5 investment that can be found in most grocery stores and is one of the most used tools in my kitchen, from cutting biscuits and cheese to scooping up chopped onions.

But I digress - back to task at hand, the formidable acorn squash. The method I discovered uses a bench scraper and gentle force from a hammer to easily split the squash into halves. It is fast, easy, and a lot safer than trying to force a knife through the tough squash.

After conquering the squash, I found that baking it with a little oil and salt yielded soft flesh, rich flavor, and minimal fuss. Even better, by broiling the squash for a few minutes after cooking, you can create a beautiful, crackling finish that makes it plate-ready and impressive looking. Think of the famous top of a crème brulèe, but with soft orange filling and far fewer calories. Serve it with a simple salad and you’re done!

Shopping notes:

Bench scrapers can be found in the baking or kitchen tool section of grocery stores or Target

Cooking tools:

Bench scraper, hammer or mallet, small baking sheet, foil

Tip: If you do not want to invest in a bench scraper, there is documented success of opening an acorn squash by dropping on a hard surface (cement, asphalt...)

Ingredients:

1 acorn “winter” squash

1 Tablespoon of olive oil

½ teaspoon of ground cinnamon

1 ½ Tablespoon of butter

1 ½ Tablespoon of brown sugar

Salt and pepper

DIRECTIONS

Preheat oven to 375 degrees F. Line baking sheet with foil.

1. Wash and thoroughly dry acorn squash. Place on cutting board, with stem facing upward.

2. Place bench scraper next to hard stem, with the edge facing directly perpendicular to the cutting board, like you would hold a knife if you were about to slice through it.

3. Using a rubber mallet or hammer, tap down with light-to-moderate force until squash splits. Continue to tap down on scraper. If it does not make it all the way through the squash, turn squash on its side and repeat process, using your first split as a guide.

4. Continue until squash is cut in half stem-wise.

5. Pour oil on squash halves, making sure that the entire open surface is covered in oil. Sprinkle each half with a pinch of salt.

6. Place face down on covered baking sheet. Put in oven for 25-30 minutes. To test doneness, push outside of squash – it should be soft. Squash juices should also be present in the bottom of the pan.

7. Remove from oven and let stand for 3-5 minutes, to allow squash to reabsorb some of its juices. Meanwhile, melt butter in a small bowl in the microwave for 15-20 seconds. Add cinnamon and brown sugar to melted butter and mix.

8. Flip squash over using a spatula or a pair of tongs. Watch out for the steam! Pour melted butter mix over squash. It is okay if some of it pools in the center.

9. Turn the oven (or toaster oven) to broil. Place squash back into oven. Let broil for up to 6 minutes, keeping careful watch of the squash, as it will go from toasty to black in a matter of seconds.

10. Remove from oven and let stand for 2 minutes.

Serve on a plate with a simple salad, such as the warm goat cheese salad featured in last week’s column.

SERVES: 2 persons.

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

Photos from a Cheese-tour with Elodie Farms

2008-11-03T09:38:00.002-05:00

Some MBA students and their friends formed a motley crew to attend a cheese-making class at Elodie Farms. Local goat cheese...delicious!

photos by Misa

GPSC Fall Food Festival - November 8

2008-10-27T12:43:00.004-04:00

Duke, Farmhands, and Woodcrest Farm are hosting a week-long local food challenge that ends in a big festival at Woodcrest Farm in Hillsborough. If you've ever wanted to try eating local, this is a good opportunity to do so. At the festival, you can meet local farmers, bob for apples, and all other sorts of old-timey fun.

For more about Woodcrest Farm and their education programs, go here.

Click here for more info and to sign up for the festival.

Papa Spuds - bringing organic local farm produce to your door

2008-10-13T11:00:00.001-04:00

Papa Spuds is bringing the farmers market to your door. For those of us that can't commit to a CSA (community supported agriculture), this is a great way to get fresh produce and increase your fruit and veggie consumption.

Most of Papa Spuds' suppliers are organic and local - Papa Spuds was started to "give local farmers another forum to showcase and sell their products," according to co-founder Rob, a Raleigh native.

The really cool part about Papa Spuds? You get to "trade" stuff you don't want for stuff you do. Produce is assigned "credit" value, and you can trade it as you wish. As an example, I didn't want collard greens this week, so I traded it for local apple cider.

I've been really happy with my deliveries so far, and the assortment I've received has really gotten me out of a produce slump. Biggest accomplishment so far? Learning how to conquer the almighty winter squash.

The downside? They currently only service SW Durham -- but are looking to expand. If you are out of their delivery zone, let me know and I can help you find a solution.

Visit their website here to learn more.

OnlyBurger Brings the Best in Burgers

2008-10-11T12:57:00.000-04:00

If you already read Durham food blogs, you may have recently read about OnlyBurger, but after tasting some of the fare on its very short menu, I feel the obligation to get the word out.

Sam Poley, formerly of Restaurant Starlu, is back on the scene with this roving burger coach that proves that deliciousness is in the details. Let's start with the fries - fresh cut and fried, nicely seasoned. Next, the burgers - you can order a single or double. They come on a slightly toasted bun with delightfully crunchy lettuce, tomato, yummy cheese, ketchup, mustard, and perfect pickles.

The comparison to California's In-N-Out Burger has to be made. I felt like I was actually eating an In-N-Out burger... although no evidence as yet of animal style or other off menu customization.

This week the van has been at Guess Rd. and Carver, but it will likely be elsewhere next week. If you want to know where, look for "OnlyBurger" on Twitter. Also, more pictures over at the Law School's food blog.

Italian Marinated Steak or Vegetables

2008-10-11T11:00:00.000-04:00

By Ed Stephen

Italian dressing isn’t just for salads anymore. The daily grind of net value and accounting standards leaves us Fuquans with little time to cook a gourmet meal. I bet you didn’t know that unused bottle lurking in your fridge is a potent marinade that can be used for everything from chicken, to sausage, to veggies. What is this magical miracle-worker? Italian dressing.

Making dinner has never been this easy, especially after coming home from a night of stats and club activities. Italian dressing is perhaps the safest, and some may say most boring, salad dressing out there. Yet with these easy steps, you can create a meal that will have your guests wondering what secret sauce you have concocted.

Bon appetit!

TIPS
Look for an Italian dressing that lists oil, vinegar, and spices as its main ingredients. It’s better for you and tastes better too.

TOOLS
1 ziplock bag large enough to hold your meat/vegetables

INGREDIENTS
1 sirloin steak or mixed veggies
1 bottle of your favorite Italian salad dressing
Salt and pepper

DIRECTIONS
1. Fill bag with salad dressing and let meat/veggies marinate in bag for 3 hours. For maximum flavor, squeeze out as much air as possible when sealing the bag.
2. Take steak/veggies out of bag and cook as you normally would on grill or pan. Add salt and pepper during cooking for extra flavor. If you are making vegetables, try roasting them in the oven at 375 degrees.

Serve with rice, a simple salad (perhaps with the extra dressing?) or some thick sliced French bread.

SERVES: 1-2

Ramen - 3 Ways

2008-10-11T09:24:00.000-04:00

By Misa Misono

I know… it’s not what you’d expect from me, right? I’m supposed to be a gourmand with a palate too refined for this most humble of packaged foods. But ramen was a staple in my house growing up, and now, while not the anchor of my pantry, still claims a space. I’m also willing to bet that, no matter your stance on sodium, MSG, or packaged foods, ramen is in your cupboards too.

The downside of ramen is the flavor packet which is full of preservatives and the mysterious-yet-delicious MSG. But ramen noodles are just noodles that come in a convenient, single-serving pack. There’s nothing easier than ripping open a packet of ramen, nor a better way to use the canned goods and leftovers you have in the kitchen.

Here’s my proposition: Keep eating your ramen, but enjoy it in an innovative and more nutritious way. To get started on your path to creative ramen meals, I have detailed three variations of ramen. The next time you get out that noodle brick after a long day at Fuqua, treat yourself to something other than “oriental flavor”!

Cooking tools:
1 pot
1 package
1 1-quart bowl

Tip: For extra flavor, substitute ½ the boiling water with chicken or vegetable broth. If you’re also using soy sauce, keep in mind that you will need less of it.

Ingredients:
1 package of ramen

Version 1: Asian Egg
1-2 eggs
1 green onion
1 tablespoon soy sauce

1. Mix eggs in a cup with fork. Chop green onion with a knife or a scissors into small pieces.
2. Heat water, add noodles.
3. Slowly pour eggs into ramen during last 2 minutes. Add other ingredients.

Version 2: Almost Homemade Chicken Noodle
½ cup shredded/chopped chicken
1 green onion
½ cup baby spinach
½ cup pre-shredded carrots

1. Chop baby spinach into small pieces. Chop green onion with a knife or scissors into small pieces.
2. Heat water. Add all ingredients.

Version 3: Mostly Minestrone
1 cup frozen vegetables
1 can diced tomatoes
½ can cannellini beans
1 teaspoon pepper flakes (optional)

1. Add diced tomatoes to water. Bring to a boil.
2. Add frozen vegetables. Let cook for 5-8 minutes. Test: pierce the largest vegetable with a fork – if you can’t do this, then cook for another 1-2 minutes.
3. Add noodles, cannelloni beans, and red pepper flakes.

SERVES: 1-2

Fearrington Village Beer Event 10/12

2008-10-02T16:42:00.000-04:00

North Coast Brewing Co. Dinner
Sunday, October 12th at 6pm
In less than two weeks we will welcome beer maker extraordinaire Mark Ruedrich from North Coast Brewing Co. in California to Fearrington! This dinner is a great opportunity to learn about the craft beer movement from one of the industry's pioneers. Chef Graham Fox has prepared a selection of innovative English gastropub recipes to be paired with Mark's award-winning beers. $100 per guest, plus tax & gratuity. Call (919) 542-2121 for reservations.

For more info: Fearrington Village

Tailgate Fiesta Dip

2008-09-27T00:01:00.000-04:00

By Misa Misono

I have a confession to make: I’m not a huge fan of football. Even back in my high school days, in a town where football was king and I went to a school with a great team, I just couldn’t get into it. But I did find a silver lining in the fall months of football—the food. So though I could care less what team was playing or who was on the 50-yard line, I always said yes to the football tailgates and parties.

Unfortunately, football food is generally pretty unhealthy. Tailgate Fiesta Dip, while not as healthy as a snack of carrot sticks, is a welcome break from the spread of deep-fried foods, large hunks of meat, and wings in hot sauce. It incorporates two famous stand-alone dips, guacamole and salsa, into something that truly is more than the sum of its parts. By using pico de gallo, a fresh, chunky and simple version of salsa, you add bright, vibrant flavor. The additions of black beans and fresh cheese make the dip heartier and add texture to create a veritable fiesta in your mouth.

For those of you who are already chips-and-dip junkies, this easy recipe should be a total touchdown. It should also please the palate of those who love Latin flavors. Take this dip to your next party and I guarantee, you’ll win every time.

Shopping notes:
Make sure to buy guacamole made from real avocados –you can find it in vacuum-sealed packages near the bagged salad at the grocery store. I like Holy Guacamole. Find the cheese near the packaged shredded cheeses – it’s usually in a red and white wrapper, stored flat.

Cooking tools:
1 knife
1 cutting board
1 1-quart bowl

Tip: If you’re cooking for a crowd, this recipe is easy to double!

Ingredients:
1 8oz can of plain black beans
1 8oz container of fresh pico de gallo salsa
1 8oz package of fresh or vacuum-sealed guacamole (or 2 fresh avocados, diced)
1/8 cup fresh cilantro
¼ cup Cotija cheese or queso fresco cheese
¼-1 whole fresh jalepeño
Salt and pepper to taste

1 large bag of tortilla chips

DIRECTIONS
Tear off approximately an 1/8 cup (about ¼ of a bunch from the store) of cilantro, throwing out the bottom two-thirds of the stems. Wash and towel-dry. Chop or use a pair of scissors to chop into fine pieces. Set aside.

Pour black beans into strainer and rinse thoroughly with cold water. Move to next step while beans drain.

Cut top off of jalepeño, and cut lengthwise in half. Carve out the seeds and white fibers, discard. Chop finely.

Add beans to 1-quart bowl. Add fresh salsa and guacamole. Mix with a large spoon. Add chopped cilantro and chopped jalepeño. Mix with spoon.

Tear off approximately ¼ cup of cheese and crumble with your hands. Add to dip.

For best results, cover tightly with plastic wrap and let rest in refrigerator for 1 hour. Serve with chips or quesadillas. Stays good for 2 days, though guacamole will start to brown.

SERVES: 6-8 persons snack portions

Durham World Beer Festival - Bottoms up!

2008-09-26T13:00:00.000-04:00

If Fuqua Fridays just aren't enough, try Durham's Annual World Beer Festival. This year's festival features more than 300 beers. It is on Saturday, October 4, from 12-4PM and the night session goes from 6-10PM.

For more info, go here

Fast Food: Shredded Tomato Chicken (or Potatoes)

2008-09-18T20:15:00.000-04:00

image source: http://www.crock-pot.com/aboutus.aspx

By Misa Misono

In my home, easy meals rule during the week. I often turn to an old-time appliance—the slow cooker—in my never-ending search for new ways to build good meals with minimal effort.

Slow cookers originated in the early 1970s and became widely known in the US under the brand name “Crock-Pot”. A slow cooker is a deep porcelain pot that sits in a metal electrical heating unit. In the early days, they were often decorated with homey (read: tacky) images of domestic life. Slow cookers work by heating the pot to a constant temperature ranging from 200F˚- 300F˚ depending on which setting you choose. All the rage in the 70s and early 80s, perhaps fueled by the American obsession with fondue parties, slow cookers slowly lost popularity and seemed destined for the back of the cupboard by the late 80s.

Fast forward to the 2000s. Slow cookers have made a comeback thanks to the increasingly busy schedules we keep – and an aesthetic design overhaul that makes the slow cooker look, if not sexy, at least not reminiscent of the Brady Bunch kitchen. A useful tool for any would-be cook with too little time, slow cookers have reclaimed their place in the kitchen.

Shredded Tomato Chicken came from my burning desire to have burritos on a weekly basis – no true Californian accepts a burrito consumption rate less than this. I experimented with different ingredients, always eager to come home and taste the results. This particular recipe won me over because of its versatility and is why I recommend making 2 chicken breasts instead of one: this one recipe can feed you for several days.

What can you do with this chicken? Aside from putting it in a burrito, you can make it into sandwiches, add it to soups (even Top Ramen!) or chilies, or just serve it plain over a bowl of rice. If you’re more ambitious, you can use it in enchiladas, soft tacos, or in a mixed green salad with fresh vegetables.

Whichever way you use this chicken, you won’t regret the delicious smell and taste that await you after a long day at school. And if you don’t own a slow cooker, it might be time to become friends with someone who does!

Shopping notes:
Muir Glen canned roasted tomatoes cost a little more, but add more flavor than regular canned tomatoes.

Cooking tools:
1 slow cooker (2-6 quart)

Tip: Not a morning person? Place all the ingredients except the chicken and olive oil in a bowl covered with foil or plastic wrap the night before and add to the slow cooker in the morning before you leave for school.

Vegetarian option: replace chicken with approximately 1.5 lb small potatoes, cut in half and quartered.

Ingredients:
2 chicken breasts
1 24oz can of tomatoes (diced or whole)
2-4 cloves of garlic, depending on garlic preference
1 tablespoon of Italian seasoning, herbes de Provence, parsley, or cumin
2 tablespoons olive oil
Salt and pepper to taste

Optional (highly recommended) add-ins:
1-2 teaspoon(s) chipotle or other mildly spicy chili powder
1 teaspoon hot red chili flakes
1 bay leaf

DIRECTIONS
Pour olive oil in bottom of slow cooker. Place rinsed chicken breasts flat on bottom of the pan. Sprinkle ½ teaspoon salt and ¼ teaspoon pepper on top of chicken. Open can of tomatoes and pour over chicken. If chicken is not fully covered by liquid, add water or chicken broth until the chicken is completely covered with liquid. Place a few of the tomatoes on top of the chicken.

Smash garlic cloves with a knife or your fist and place in pot. Add any of the optional ingredients.

Turn on slow cooker to low setting, place lid on, and leave for 6-9 hours. Thirty minutes to an hour before you plan on eating, take the lid off and gently shred chicken with a pair of tongs or a knife. It should come apart easily; if it doesn’t, you haven’t let it cook long enough.

Salt and pepper to taste. Serve in a burrito, over rice, or on a thick French roll. The next day, the options are endless: add to a soup (even Top Ramen), heat with a can of chili, or serve over salad.

SERVES: 4 persons, or 1-2 person for several meals

Triangle Uncorked - Eat and drink to benefit local charities

2008-09-11T13:16:00.000-04:00

For those of you getting to know the area, Triangle Uncorked is an excellent way to dive into the local scene. The event is centered on wine, but there are lots of food vendors that support the event. I was unable to attend last year, but I've heard it's a lot of fun. Email us if you're interested in getting a group together, with "Triangle Uncorked" in the subject line.

For more information, visit the website. It's on Saturday, 9/27 at 6PM. Tickets are $20, and proceeds benefit 2 local charities: The Frankie Lemmon Foundation and Rotary of North Raleigh.

Durham-Chapel Hill, America's Foodiest Small Town

2008-09-10T09:06:00.000-04:00

It's exciting to see that the October issue of Bon Appetit named Durham-Chapel Hill "America's Foodiest Small Town."

The article highlights that the food community in this area champions both chefs and local farmers. Get a flavor of the local food scene by attending the 3rd Annual Eastern Triangle Farm Tour next weekend, September 20-21, 1-5pm. Warning: this conflicts with Campout. If you're camping out, don't fret - the Farm Tour will return in 6 months with a tour of Western Triangle farms.

Welcome!

2008-09-08T17:56:00.000-04:00

Welcome to the new Culinary Club blog. Look here for the latest articles from the Fuqua Times on food, local food news, restaurant reviews, and more.

Super Easy Chocolate Star Cookies

2008-04-06T09:58:00.000-04:00

By Christen Wall

Anyone who has met me knows that I am a huge fan of sweets so I thought I'd do a dessert related column this week. This is a super easy recipe appropriate for even the most time-crunched individuals. I used to make these cookies as a kid and I loved them. I dug up the recipe over the holidays and they were a huge hit! I also like this recipe because it is a fun one for kids to help with (if you have little helpers in your household) and the cookies are really yummy to eat! So if you are craving something sweet and are tired of eating pre-packaged food give these a try!

Shopping notes:
The only hard to find ingredient is the chocolate stars. These can be found in the candy aisle at most major grocery stores (but not Super Target). Also, Hershey kisses make a good substitute.

Cooking tools:
• Cookie Sheet
• Mixing bowl
• Something to stir with

Tip: If you want to make these with kids, an adult should be around to handle the oven and for the mixing. The fun part for kids is rolling the dough into little balls and placing the chocolate stars on at the end.

Ingredients:
1 cup white sugar
1 cup peanut butter
1 egg
1 bag chocolate stars

DIRECTIONS
Preheat oven to 350 degrees. Combine sugar and peanut butter in a bowl, mix. Add egg and mix. Roll the dough into approximately 1 inch balls. (Hint: I usually use a small spoon to scope out the dough so they are approximately the same size.) The dough balls should be set 1-2 inches apart on the cookie sheet. Put the tray in the oven and cook for 9-10 minutes. They will still be round when you take them out of the oven. Remove from the oven and immediately press a chocolate star into each cookie. Remove from cookie sheet and allow to cool. Once they are cool, eat and enjoy!

SERVES: Makes approximately 24 cookies

Homemade Granola

2008-04-03T09:55:00.000-04:00

By Misa Misono

In the spirit of Wellness Week at Fuqua, my recipe for the week is one of the most popular “health” foods out there: granola. Many granolas you find the in grocery store use large amounts of manufactured sweetening products and hard-to-pronounce preservatives. This recipe offers a more natural alternative and is surprisingly simple to make.

The worst thing you can do to ruin granola is burn it in the oven, which results in something akin to potpourri—smells nice but tastes terrible. I say this not to instill fear, but to liberate you: Granola is one of the easiest recipes to improvise upon and can be tailored to your tastes. So feel free to experiment with the ingredients! Like shredded coconut? Add a quarter-cup to the mix before you bake the granola. Love chocolate? Mix a handful of chocolate chips into the mix after it has cooled. I’ve included some other ideas for add-ins in the recipe.

I hope you will try this simple recipe and find that homemade granola not only tastes better than the stuff you buy in the store, but that it is easy to make as well. It’s a perfect recipe to try your hand at improvising and provides a tasty breakfast or mid-afternoon snack.

Shopping notes:
Dried fruit is often sold near fresh produce or in bags in the canned fruit section.

Cooking tools: 1 medium cookie sheet/jelly roll pan/baking pan and wax paper/parchment paper/foil

Tip: Make sure to measure out the oil first – it will coat the measuring cup and make the honey slide out easily.

Ingredients:
3 cups plain, old-fashioned oatmeal (not instant)
¼ cup canola or grapeseed oil (do not use a strong flavored oil, like olive oil)
¼ cup honey
4 Tablespoons pure maple syrup (if you do not have maple syrup, increase honey by this amount and add vanilla extract in amount specified below)
½ teaspoon ground cinnamon
3 Tablespoons water
1 teaspoon vanilla extract – optional
pinch of salt
½ - ¾ cup pecans, walnuts, almonds
½ cup small dried fruit of your choice (raisins, cranberries, cherries)

Other granola add-in ideas:
¼ - ½ cup untoasted pumpkin seeds, oat bran, or shredded coconut
¼ cup chocolate chips
1-2 Tablespoons flaxseed

DIRECTIONS
Pre-heat oven to 350 degrees. In a large bowl, measure out oil, honey, maple syrup, cinnamon, vanilla extract if using, salt, and water. Mix ingredients vigorously with a fork or whisk to combine.

Add nuts and oatmeal to bowl. Use large spatula or spoon to combine. Place mixture onto cookie sheet, making sure to spread out evenly. If you spread the ends thinner than the middle, the ends will burn before granola finishes baking.

Set up a long sheet (16 inches or so) of wax paper, parchment paper, or foil. If using foil, spray a thin layer of non-stick cooking spray onto foil.

Place in oven, set time for 10 minutes. After 10 minutes, remove cookie sheet and toss the mixture with a spatula. Again, make sure to spread it out evenly before proceeding.

Place mixture back into oven for another 10 minutes, checking after 7 minutes to make sure the edges aren’t burning. If the edges are starting to burn, remove tray and repeat tossing procedure before finishing baking.

Remove granola from the oven and immediately move to sheet of paper/foil. Add in the dried fruit at this point. Let cool and harden for 5-7 minutes.

Makes 4 cups of granola. Stores for 7-12 days in a plastic container.

Asian-Style Chicken Pizza

2008-02-21T09:54:00.000-05:00

By Misa Misono

Homemade pizza in less time than it takes to order one and have it delivered? You bet.

Pizza is the ultimate fast food: tasty, satisfying, and rich in flavor. This recipe uses many time saving pre-packaged foods to deliver gourmet flavor in a hurry and on a budget. A box of Trader Joe’s Chicken for Lettuce Wraps transforms a pre-made pizza crust into a gastronomic delight. By the time you’re finished, you’ll think you’re the next Wolfgang Puck.

I tried to duplicate both the flavor profile and texture experience of chicken lettuce wraps that you would find at a restaurant. Using the Asian-inspired flavors as a base, I built a pizza that replaces marinara sauce with peanut (or teriyaki) sauce, the pepperoni with chicken, and chow mein noodles to provide crunch. Spinach, glass noodles, and a dash of red pepper flakes complete the transformation.

If I haven’t convinced you yet to try this recipe, maybe the promise of leftovers for the next day’s lunch will seal the deal. Just imagine yourself happily munching on homemade pizza while your peers calculate the throughput time at the cafeteria checkout lines. Now that’s good eats.

Shopping notes:
Find Chicken for Lettuce Wraps in the freezer section of Trader Joe’s. There’s a new Trader Joes right off 15-501, just past I40. I like TJ’s Thai Peanut sauce or Soyaki sauce.

Cooking tools: 1 large cookie sheet, pizza pan, or baking stone

Tip: If you don’t want to make the trip to Trader Joes, a good substitution for the chicken is cutting up leftover cooked chicken or buying a rotisserie roasted chicken at the grocery store.

Ingredients:
1 pre-made pizza crust
1 box Asian-style Chicken for Lettuce Wraps
1 cup shredded white cheese (I prefer a mix of mozzarella, fontina, and parmesan)
1 cup loosely packed fresh baby spinach
¼ - ½ cup peanut sauce or teriyaki sauce
½ teaspoon dried flat leaf parsley (or 1 teaspoon fresh)
¼ - 1 teaspoon red pepper flakes, depending on desired heat - optional
1/3 cup dry chow mein noodles – optional
1 teaspoon toasted sesame seeds - optional

Salt and pepper to taste

DIRECTIONS
Pre-heat oven to 450 degrees (or as according to your pre-made crust directions). Follow directions on the back of Chicken Wraps to heat chicken. Defrost sauce that comes with the package. Set aside defrosted sauce and glass noodles that come with the chicken.

Place spinach leaves in a measuring cup or drinking glass. With a clean scissors, cut up spinach several times to achieve pieces 1/3 to ½ the size of the original leaves.

When pizza crust is ready for toppings (follow directions on the package), spoon sauce evenly over crust. Next, spread spinach over sauce. Top with chicken mixture, chow mein noodles, and glass noodles. Sprinkle parsley and pepper flakes over the pizza. Top with cheese, sesame seeds, and defrosted sauce.

Cook according to pizza crust directions (10-15 minutes) until cheese is melted and bubbly. Take out, cool for 3 minutes, slice, and serve.

Makes 2-3 servings

Chocolate Covered Strawberries and Grapes

2008-02-14T09:53:00.000-05:00

By Yong Suk Ferrance, Fuqua Partner

Valentine's day is coming soon. What is a better treat for your special person on that special day than chocolate covered strawberries?

...Well, homemade chocolate covered strawberries, of course. And grapes too. Grapes with chocolate? Yes, not common, but once you've tasted them you will be dipping just about everything into chocolate to see if it can compete with old faithful.

Now I will take you through the steps and even add in a few inside secrets to make sure your special treat goes off without a hitch.

First of all, we need to select the fruit. I will let you in on my secret to selecting the best fruit possible. Here it is... I always ask for help at the grocery store. Additionally, make sure your strawberries are not too big, have stems, and are a color of medium red. Grapes are a lot easier. I've found that green seedless taste the best, but it should go without saying that seedless is essential. You don't want your special day to turn into an emergency room visit for a chipped tooth.

Here are the rest of my V-Day treat secrets. Make sure your fruit is extremely dry before dipping. Any remote moisture will keep your fruit naked no matter how long you keep them in the chocolate. Naked fruit, yuck! Lastly, make sure you keep stirring and remove the mixture from the heat as soon as everything is melted so you do not burn the chocolate. Also, the vegetable shortening is essential as it keeps everything sticking together.

OK let's get started...

Cooking tools:

Medium sauce pan
6 inch wooden skewers (large toothpicks work fine)
Parchment paper or Wax paper

Ingredients:

10 Strawberries with stems attached, dry (cannot have any moisture on them or chocolate will not adhere)
20 Green seedless Grapes
2 Cups semi sweet chocolate chips
2 Cups milk chocolate chips
1 1/2 Table spoons all vegetable shortening

Directions:

Mixture:

Put the chocolate chips and shortening in the cold sauce pan. Turn the burner on Medium heat and stir constantly. As soon as the mixture melts IMMEDIATELY remove the pan from the heat and continue to stir until the mixture is smooth (about 5 minutes). Now for the fun part. Let's get ready to dip.

Dipping:

Delicately using your fingers, holding each strawberry by its stem and dip into the mixture gently rotating until the strawberry is covered about 75%. Set each strawberry onto the paper when complete, to dry. The chocolate will ooze off a bit, but it's fine. Just leave enough room so that it does not run together with its neighbor.

Stick three grapes on each skewer (only one on a toothpick) making sure to leave room for your fingers. Dip into the mixture just as with the strawberries, except that you can completely cover the grapes (wooden skewers don't break as easy as strawberry stems. Set on the paper next to the strawberries.

Let dry for 30 minutes in your fridge. Enjoy!

Spicy Roasted Tomato Pasta

2008-02-07T09:50:00.000-05:00

By Misa Misono

Pasta is my go-to weeknight meal. I fell in love with cooking while studying abroad in Italy as an undergraduate, and my experience there shaped my cooking style. Patiently mentored by my host parents in the kitchen, I learned that great food doesn’t have to be complicated, arduous, or require expensive, exotic ingredients. This simple pasta dish reflects my learnings that fateful summer, as well as my general philosophy on food: quality ingredients + simple preparation = delicious.

Spicy Roasted Tomato Pasta combines classic Italian ingredients – tomatoes, garlic, wine – and adds a kick of heat with red pepper flakes. High-quality canned tomatoes transform summer fruit into complex winter flavor. Infused with garlic and topped with grated parmesan, it’s a veritable Italy on a plate.

Simple, easy, and with the advent of whole wheat and multigrain pasta, healthy, Spicy Roasted Tomato Pasta delights the senses. As an added bonus, it requires only one cooking pot, making clean up easy. Pour yourself a glass wine and enjoy this hearty, robustly flavored meal.

Buon appetito!

Shopping notes:
Because tomatoes are so important to this dish, I think it’s worth paying a little more for a good quality can of roasted tomatoes. I like Muir Glen Organic. Also, I recommend NOT purchasing the cheese in a shaker-can.

Cooking tools: 1 large pot, large enough to boil pasta

Tip: The heat of the pepper flakes increases over time, so err on the side of caution when adding them during the cooking process!

Ingredients:
1 ½ cups penne or rotini pasta, preferably whole grain
1 15 oz. can fire-roasted tomatoes
1 ½ teaspoons extra virgin olive oil
¼ cup red wine, white wine, or chicken broth
½ teaspoon dried flat leaf parsley (or 1 teaspoon fresh)
1 medium clove of garlic, chopped fine or put through a garlic press
¼ - 1 teaspoon red pepper flakes, depending on desired heat

Grated parmesan (look for “parmigiano reggiano” at the store) for topping
Salt and pepper to taste

DIRECTIONS
Fill large pot with enough water to cook pasta. Add a teaspoon of salt. Bring to a boil.

While the water is coming to a boil, open can of tomatoes and chop garlic. If you’re too lazy to chop the garlic or don’t have a press, smash it and use as directed below, but remove before serving the pasta. Measure parsley and red pepper flakes, add to open can of tomatoes. Put a pinch of salt into the can as well. Don’t worry about mixing it at this point.

Cook pasta according to directions. Before draining, get a small measuring cup (or shot glass) and fill with cooking water. Set aside. Drain pasta and return pot to stove.

Turn down heat to medium. Add olive oil, tilt pot to distribute. Add entire can of tomatoes. Cook for 1 minute, stirring frequently with a spatula/spoon. Add garlic, stir. When you can smell the garlic (about 15-30 seconds), add the wine/broth. Stir. Cook for another 2-4 minutes, until the mixture does not smell alcoholic and some of the liquid has evaporated.

Add pasta and pasta water. Stir to coat the pasta, and let cook for 1 more minute.

Scoop into bowls, top with parmesan, and enjoy!

Makes 2 servings

Banana Nut Bread

2008-01-31T09:46:00.000-05:00

By Misa Misono

Do you ever wonder what you’re going to do with the bananas rotting on your counter, neglected, ugly, and untouched? The bananas you forgot to bring to school, day after day?

Those overripe bananas are just waiting you to unleash their full potential -- they are culinary gold!

Banana nut bread is the ultimate comfort food. It is the bread that my grandmother, the best cook in my family, made for me when I was a child, and I’ve never had another quick bread as satisfying. Warm, inviting, and very easy to make, it’s the perfect treat to start of the year.

In light of many of our new year’s resolutions to be more health conscious, I modified the recipe, eliminating butter and adding whole wheat flour. Applesauce replaces the butter and makes the recipe require less sugar. My grandmother might not approve, but I know my waistline (and yours) will. You can even ask my ILE team if the healthier version tastes like a diet bread – they served unwittingly as my guinea pigs for the recipe.

Every time I take a bite, experiencing the bananas’ sweetness combined with the satisfying crunch of walnuts, I am transported back to my grandmother’s kitchen – before the 8-5, student loans, the Green Lot, and of course, before Cranberries. While this bread probably won’t make you reminisce about your childhood, it will be a delicious addition to your week and complement your new workout schedule. And of course, give those rotting bananas a chance to shine.

Shopping notes:
If you can’t find plain, unsweetened applesauce, pick one with low sugar content and reduce the sugar listed in the recipe to ½ cup.

Cooking tools: 8x8x2 baking dish

Tip: If you don’t have whole wheat flour, you can make the bread with all white flour. (But you will lose some of the health benefits!)

Ingredients:
1 cup all purpose white flour
1 cup whole wheat all purpose flour
2/3 cup white or turbinado sugar
½ teaspoon baking soda
½ teaspoon baking powder
pinch of salt
½ cup of unsweetened smooth applesauce
1 egg
½ cup walnuts
3 overripe bananas (the blacker the better!)

Non-stick cooking spray

DIRECTIONS
Preheat oven to 350 degrees. Spray bottoms and sides of pan with non-stick cooking spray. In a large bowl, mix together sugar, applesauce, and egg until completely incorporated. Add both flours, but do not stir. Add pinch of salt, baking soda and baking powder. Stir with large spatula, wooden spoon, whatever you have on hand. In a separate small bowl, peel bananas and mash with a fork. Scoop mashed banana into large bowl and stir to blend. Add walnuts and blend. Pour into baking pan.

Bake 45-50 minutes, until top is golden brown and a toothpick inserted in the middle comes out dry, with no wet batter attached.

Makes 9 large squares

Tortilla Soup

2007-11-29T09:45:00.000-05:00

By Misa Misono

In my post-Thanksgiving haze, I was looking for something warm and satisfying but with a completely different taste profile than traditional American fare. I also had a lot of leftover turkey to use. I turned to one of my favorite recipes—tortilla soup.

My version of tortilla soup requires little preparation and is easy to adapt to your tastes: add more salsa for increased heat or omit the meat for a vegetarian meal. By making use of pre-made salsa, frozen vegetables, and canned broth, it’s a 15-minute meal that is cheap, easy to make, and delicious. It’s also a great recipe to test out your culinary improvisation skills—adding a new vegetable (carrots would be great) or putting in some Mexican chili powder for extra heat and depth of flavor—without ruining dinner and suffering your significant other’s wrath.

This recipe is forgiving, adaptable, and can be made with as many or as few ingredients as you have on hand. Tortilla soup is a perfect meal for the cold, damp, Durham weather and perusing the stack of Wall Street Journals that have been piling up.

Shopping notes:
Purchase low-sodium chicken broth. Buy frozen instead of canned vegetables for this and other soup recipes; the flavor will be better and there are usually no preservatives in frozen vegetables.

Cooking tools:
Medium saucepan

Tip: Make this recipe vegetarian by using vegetable broth and omitting the meat (or replacing it with firm tofu or small dice potatoes). Store unused portion of frozen vegetables in freezer in plastic containers or freezer strength Ziploc bags.

Ingredients:
1 ½ (15 oz) cans low sodium chicken broth
1 medium garlic clove
¼ cup frozen corn
1/3 cup frozen bell pepper strips
1/3 (15 oz) can of black or pinto beans, rinsed with water
½ teaspoon cumin
¼ teaspoon ground coriander
1-2 chopped green onions/scallions

1/8 cup shredded cheese of your preference (I like sharp cheddar)
1 bag of tortilla chips
1-4 Tablespoons salsa, depending on your desired spiciness
salt and pepper to taste

Optional:
½ cup shredded turkey or chicken
½ small avocado, sliced

Pour chicken broth into saucepan, and heat on medium-high. Wash green onion and cut into small pieces with a scissors, directly into the pan. Smash garlic clove with side of large knife or fist; place into pan. Add cumin and coriander. Let cook for 3 minutes.

Rinse beans thoroughly in a colander to prevent a metallic taste. Add corn, bell peppers, turkey, and beans to soup. Bring to a boil, then immediately turn down to medium-low and let simmer for 5-10 minutes to allow flavors to meld.

Meanwhile, prepare your soup bowl. Smash chips to bite size pieces with your hands and place in bottom of bowl. Sprinkle with cheese and put desired amount of salsa on top. Remove clove of garlic from soup and discard.

Ladle hot soup over the bowl, place avocado slices in soup, stir, and enjoy!

Optional side: quesadillas, made with tortillas and your favorite cheese.

Serves 1-2, depending on your appetite!

Podcast Restaurant Review: Tonali

2007-11-28T09:34:00.000-05:00

Click here to listen to the restaurant review podcast for Tonali, a high end nouveau Mexican restaurant.

Tip: Get the fish tacos!

Gnocchi with Browned Butter and Sage

2007-11-15T09:44:00.000-05:00

By Misa Misono

Gnocchi with browned butter and sage is by no means a reinvention of the wheel—it is a classic Italian fall dish. But it is misunderstood, and many home cooks don’t even consider making it. I know I always believed there was some mysterious fancy preparation involved, and until recently, never tried preparing one of my favorite fall dishes.

Gnocchi is an Italian form of pasta made from potatoes instead of semolina flour. Each piece is about inch long and oval in shape. Gnocchi is delicious when served with a minimal number of ingredients that let its flavor and texture shine.

The hardest part of this recipe is browning the butter, which means it’s not very hard at all! I’ve put extra butter in this recipe to ensure that the butter doesn’t burn; as much or as little of the resulting sauce can be served with the gnocchi. Fragrant sage and spicy nutmeg add kick to this simple dish, and a touch of parmesan provides an extra layer of flavor. Don’t let the fancy name fool you, it’s one of the easiest dishes to make, and of course, totally delicious!

Buon appetito!

Shopping notes:
Look for gnocchi in the pasta section of the store. It’s usually vacuum sealed. Fresh sage can be found in a small plastic container in the fresh produce section of the grocery store. I prefer cooking with unsalted butter so I can control the amount of salt, but regular salted butter will work fine.

Cooking tools:
Medium to large saucepan and medium sauté pan or skillet, preferably stainless steel. Tip: If you only have a dark-bottomed pan, use a white plastic spoon to test color of butter.

Ingredients:
2 Tablespoons butter, preferably unsalted
6 fresh sage leaves, washed, dried
½ package of gnocchi
½ teaspoon of salt

¼ teaspoon ground nutmeg
1 teaspoon shredded or grated parmesan
salt and pepper to taste

Fill medium-large saucepan filled 2/3 way with water over medium high heat. Salt water with 1/2 teaspoon of salt. While you wait for the pot to boil, place butter into sauté pan/skillet and bring to medium heat. After butter melts, add sage leaves and stir. Butter should take several minutes to brown—if you notice it turning darker very quickly, the pan is too hot. Lift pan off the burner for a few moments while you turn the heat down. Butter should start to get brown specks and the foaming will subside. Continue until it is the color of maple syrup. If you finish the sauce before the gnocchi are done, take pan off heat.

Add gnocchi to the boiling water. When gnocchi float to the top, let cook 1 minute longer and then scoop out with slotted spoon and place into your butter sauce. Turn heat back on and turn gnocchi gently in sauce, until warmed through. Stir in nutmeg.

Sprinkle parmesan over gnocchi, scoop into a bowl, and serve. Serves 1-2, depending on your appetite!

Parmesan Meatball Soup

2007-11-08T09:43:00.000-05:00

By Misa Misono

It is finally fall in Durham and the perfect time to heat up a chilly night with a warm, filling bowl of soup. Grocery stores are loaded with great ingredients that make preparing a healthful dinner easy and delicious. Frozen meatballs, shredded carrots, and bagged spinach make this recipe a breeze. Parmesan and smashed garlic add depth of flavor without being overwhelming. This soup is a simple, filling, and delectable way to end a long day at school. You don’t have to be an Iron Chef to make this great meal. All it takes is shopping smart at the grocery store and spending a few minutes in front of the stove. You can even check your email while the soup simmers.

Get in your kitchen and start cooking – you’ll be glad you did!

Shopping notes:
Look for low sodium chicken broth and meatballs without a lot of unpronounceable filler ingredients. Shredded carrots in small plastic bags and bagged baby spinach can be found in the fresh produce section.

Ingredients:
2 teaspoons olive oil
4 meatballs
2 cans (15 oz) low sodium chicken broth
1/3 cup shredded carrots
1 ½ cups loosely packed fresh baby spinach
1 large clove of garlic - smashed
2 ½ tablespoons of shredded parmesan
salt and pepper to taste

Heat medium saucepan over medium high heat. Pour in olive oil, and place frozen meatballs in saucepan (watch out for splatter – to prevent, defrost meatballs for 15 seconds in the microwave). Let brown 1-2 minutes, rotating with a spoon or spatula. Smash garlic clove with side of large knife or your fist. Add carrots and smashed garlic into pan, stirring frequently for 30 seconds. (If garlic starts to burn before 30 seconds, immediately add the broth.) Add chicken broth and 2 tablespoons of the shredded parmesan. Bring to a boil, then lower heat to low and let simmer, uncovered, for 10 minutes. Meanwhile, roughly chop spinach.

Remove garlic from the pot with a slotted spoon. Add spinach to soup, stir. Wait 20 seconds.

Salt and pepper to taste. Add remaining parmesan. Serve with dinner roll or toasted bread with butter. Serves 1-2.

Restaurant Review Podcast: Twisted Noodle

2007-10-09T09:38:00.000-04:00

Click here to listen to the restaurant review podcast for Twisted Noodle, a local Thai restaurant in Durham behind Target.