For The Love of Bowls by Crème de Cornell

' creme de cornell Fall 2018 | Vol. XII.

for the love of bowls

TABLE OF CONTENTS 04 STAFF

say hello to our

letter from the editor June-Summer Kim

NikuJaga A Family Affair

Lina Huang | Kevin Cavallo

11 Stir Fry Bowl

Lucas Gray | Bela Patel

Priya Pradhan

Savory Oats Johanna Keigler | Kelly Yu

Ava Lucero Carter | Hailey Schwartz

16 Dunas Botas Taparis

Soup of the Season

Tasty Times at Tsurutontan Tamara Sato | June-Summer Kim

One Pot Korean Beef Stew

Tina Choi | Jenny Ke Chen

Tina Choi | Kevin Cavallo

Bread Bowl

Rachel Allison

Q&A with Christine Altomare June-Summer Kim | Christine Altomare

Acai Bowl Eleanor Goh | Kevin Cavallo

Dylan Weil | Amy Chen

28 Tuile Cookie Bowls

Homemade Pumpkin Spiced Granola

29 33

Spiced Blueberry and Cream Trifle Rachel Allison

Special Thanks

say hello to our

STAFF

Editor-in-Chief: June-Summer Kim. Treasuer: Jaein Kim. Managing Editors: Gaby Leung. Abby Reing. Photography Director: Kevin Cavallo. Creative Director: June-Summer Kim. Designer: Chase Lin. Writers:

Ava Lucero Carter. Dylan Weil. Eleanor Goh. Johanna Keigler. June-Summer Kim. Lina Huang. Lucas Gray. Priya Pradhan. Tamara Sato. Editors: Angelyn Loh. Christina Picornell. Zoe Alcott. Photographers: Amy Chen. Bela Patel. Hailey Schwartz. Jenny Ke Chen. Kelly Yu. Webmaster: Harrison Cui. Publicity: Camille Chan. Ilayda Samagili. Culinary Directors: Rachel Allison. Tina Choi. Social Media Chair: Lina Huang. Events Chairs: Zoe Alcott. Sanjna Das. Morgan England. Guest: Christine altomare. Faculty Advisor: Heather Kowlakowski.

er a lettfrom the editor I never truly appreciated the difference between a bowl and any other dishware until I began to make my very own bowls on pottery wheels. They must be round on the interior–a technique that requires special tools and skill. It is the extra care that goes into shaping these curves of the bowl, forming the sides with my hands, and manipulating the clay that makes the bowl an extraordinary dish. To me, bowls are thus the product of hard work, care, and love. A dishware that stands out among the others, and worthy of holding all of the foods that we enjoy and love the most.

There is just something about wrapping your hands around a bowl and diving in with a spoon that is more emotional than eating off of a plate. When you get to the bottom, you can even tilt back your head to get that very last bit of a delicious meal. Plates simply can’t compare. For me, I get a sense of hygge–the danish term to describe that unique homeyness of warmth and intimacy. And looking at the rest of culinary world around me, it seems that it is not only me who has realized the potential of bowls. People seem to have caught on, as the “bowl-food” trend

has taken off in the past year. People have begun to take a step towards healthier balanced foods, and so has the bowl. We are paying more attention to what we put in our body, and the bowl easily keeps up with those trends. However, while healthy bowls are the current highlight, the versatility of bowls does not end there. Out of bowls, we eat everything from cereal to ramen. Any food, any time, any occasion–the bowl is always a good choice. This diversity of a bowl’s functionality reflects the diversity of cultures that use them. In this edition of Creme de Cornell, our authors each share their own unique experiences with bowls, ranging from sustainability and culture in Nepal, to an annual church community tradition. While each experience is unique, there is a sense of comfort and a shared love of food that ties all these stories together. We hope you enjoy the foods in these articles as much as we do, and come to share our love for the bowl.

sincereunlye,-Summer J

AGA

K I U N J

A Family Affair

While Ithaca is beautiful in the winter, as all of us know–the cold can be disheartening. . Even bundled up in layers of blankets, sometimes you simply can’t shake off chill that goes straight to your bones. On days like those, what I crave the most is the familiar taste of home and family. My go-to is a dish that I grew up with, something that tastes of family, warmth, and home. Nikujaga is a common home-cooked winter recipe, made primarily of meat and potatoes. The sweet base is flavored by a touch of soy sauce and sugar, and rich with the flavor of the beef and vegetables. Simple but flavorful, it fills your stomach and warms you up from the inside. Paired with a bowl of hot rice, you can’t go wrong. Hearty and full of energy, Nikujaga was invented by the chefs of the Imperial Japanese Navy. As the story goes, there was a admiral named Togo Heihachiro

who was assigned to a naval station. He had spent time abroad in Britain prior to his appointment, studying naval science. During that stay in britain, he tried British beef stew. Thus coming to the Japanese naval station, he asked naval chefs create a Japanese version of that beef stew to combat Vitamin E deficiency. The chefs, not knowing what a British beef stew tasted or even looked like, had to come up with their own version based simply off of the admiral’s recollections. The end result was a lighter and simple dish that could be made under an hour. Togo Heihachiro never would have expected his simple stew to become the become a staple of kitchens across the entire country. The British inspiration behind this dish explains why there is so much more protein in this dish than is normal for Japanese cuisine. However, in true Japanese style, there

are plenty of healthy additions to balance out the rich protein. Put in your favorite vegetables–carrots for a pop of color, onions for added sweetness, green onions for garnish. Try adding konnyaku, (healthy noodles made of yams) for a chewy addition. For the meat, you can choose whatever your heart desires. While thinly sliced beef is the most common, ground or minced beef are also used. In Eastern Japan, pork is used and is just as delicious. So why is Nikujaga a family affair? This steaming bowl is one meant to be shared between people. Like mother’s cooking, it brings to mind the memories of childhood and sitting around the dinner table with family. So, invite a couple friends over and dish up some bowls of nikujaga–you’ve now got yourself a home away from home to warm your hearts on even the coldest winter days.

L I N A

H U A N G

SOUP OF THE SEASON by Lucas Gray

he steam and spray from the bubbling concoction leapt out of a pot half as big as me while I stood on my tiptoes on the stool to look in. The sound of the simmering bubbles reminded me of rippling ocean tides, and the pot was warm like the sun. The smell was unparalleled and wafted over me with every rotation of the wooden spoon. Careful not to burn myself, I made sure I was scraping the bottom of the pot when I stirred just like he had asked. The heat was like standing on a freshly paved road on a hot summer day. After a few minutes my arms ached from the monotonous motion, but I didn’t ask to stop- I had to prove that I could handle it; I was determined to make him proud.

Ever since I can remember, cooking has been an integral part of my family’s culture. Nobody in my family ever owned nor worked full time in a restaurant, which may be the reason why cooking never felt like a chore. It always seemed to be a meditation, a release from the stresses the rest of the world forced upon us. Though everyone in my family demonstrated this tranquility to some degree, it was always most evident when my dad made soup. He would wake up early and spend the entire day standing at the counter cutting vegetables and herbs while the tall, metal soup pot simmered away next to him. He never worried about how long it would take to make, or what else around the house had to get done; he was in his own little world. The soups often simmered for hours, or even sat overnight, until the flavors were just right. When dinner time came around, my dad prepared all of the garnishes for his soup, gave us each a bowl, and watched the room for reactions, silently anticipating feedback as the rest of the family ate. He knew it tasted amazing, but his own satisfaction was never his goal; he aimed to impress and feed his family, and he always did. We thought the soup was delicious every time- the perfect balance of flavors. Aside from compliments and encouragements that we showered him with as we devoured our bowls, my dad’s strongest gratification came when at the end of the week, all the soup was either almost gone or completely finished, which was a genuine demonstration of how much we loved it. When I was around ten years old, my church had an auction as a fundraiser, where any product or service could be submitted by members of the congregation to be bid on. My dad submitted four undefined soups inspired by seasonal ingredients to be made throughout the year (Pennsylvania has four very distinctly defined seasons). He titled his entry, “Soup of the Season” as his own clever nod to the service. On the day

of the auction my family sat in the Church’s large, white social hall where the event took place, excitedly bidding on some of the pieces people submitted, and lauding the craftsmanship of the other congregation members. But even more exciting than bidding on the other items was watching our own family member’s item be fought over. The price for my dad’s soups gradually grew for a minute or so before the makeshift auctioneer announced , “Sold!” We relaxed a bit, and after my dad talked to the winning bidder, we went home, happy to provide a service to a worthy cause. A few months later, it was time for the first soup of the season. As we approached the time for the soup-making, my dad spent the entire week researching different soups, techniques, and ingredients. Combining two or three recipes into a hybrid recipe that he felt would be tastiest, my dad set out for the grocery store armed with a long list of ingredients and a creative mind. When he returned, I asked him if I could help and he happily agreed. He gave me a brief lesson in chopping vegetables and picking herbs off of the stems; he was very particular about making the size of each vegetable piece exactly the same. We spent the entire afternoon chopping onions, garlic, peppers, and herbs. By the end of the night, we had entire bowls and popcorn buckets filled with diced vegetables . The next morning, we got up early and started cooking. We spent the entire day adding, sautéing, stirring, and simmering this soup until it was kept warm on the back burner. Throughout the entire preparation process, my dad taught me the nuances he had discovered himself: how to steep herbs in the broth, how to thicken the soup with different ingredients, and how to taste for seasonings. By the end, I was exhausted, but the entire house smelled wonderful! Seeing the huge pot filled to the brim with something I took part in creating from scratch filled me with a sense of pride.

My dad set some of the soup aside for the winning bidder, then pulled out two small bowls for us to taste before the rest of the family did. My face lit up with joy and wonderment as I took a small sip of the soup from the spoon. This same feeling of awe inspires me, even to this day, to cook and experiment in the kitchen, in the hopes of creating something delicious, like my dad always did. But more importantly, the same comfort, tranquility, and love I felt making soup with my dad are present every time I cook. Throughout that first year, we made garden vegetable bisque in the summer, ham and bean soup in the fall, crab bisque in the winter, and New England clam chowder in the spring. Each of the flavors fit its corresponding season perfectly, and every time we sent it away, we received a call from the winning bidder within the same week with the same tag-line: “Chef Ted, wow.” We provided this service to the auction for three years. The changing of seasons in my house for those years became synonymous with cookbooks strewn along the table, the sound of chopping, and the overwhelmingly inviting smell of soup cooking away. My dad took pride in his soup no matter what season it was or what unique ingredients he added, but the pride we both recognized was something that transcended the simple acts of chopping, stirring, and tasting. What was truly special about those moments was the bonding of a father and son over the love of cooking.

"dice the onion, mince the garlic and serrano"

STIR FRY

"saute the garlic and onion until ionions are translucent"

add the zucchini and carrots seasaime oil â&#x20AC;&#x153;brighten the FLAVORâ&#x20AC;?

rice wine vinegar

put a small frying pan on medium high heat

B WL "atop the veggies" soy sauce

sear on both sides scoop the grains

By: Ava Lucero Carter

PROCESS 1. Pound the chicken breast until it is a quarter of an inch thin (this will help it cook more evenly)

INGREDIENTS

2. Season with salt, black pepper, and red pepper on both sides and let sit for 5 minutes at room temperature 3. After the chicken has set, pat dry with a paper towel to remove the excess oil

optional

4. Dice the onion, mince the garlic and serrano, cut carrots on a bias, and cube zucchini into bite-size pieces 5. Put a small frying pan on medium-high heat and coat the bottom with olive oil. 6. Once oil lightly smokes, place the chicken in the pan and sear on both sides, around 2-3 minutes per side. 7. Remove from pan and allow to rest 7. In a large frying pan at medium-high heat, coat the bottom with olive oil. Once the pan gets hot, saute the garlic and onion until onions are translucent. 8. Add the zucchini and carrots to the pan and allow to cook for 2 minutes without stirring so that veggies become slightly charred. Once charred, add water chestnut, serrano, and spinach and continue cooking until the spinach wilts slightly. 9. In the same pan as the vegetables, add the sesame oil, soy sauce, rice wine vinegar and white pepper. Taste the vegetables and season with salt pepper if needed. Allow liquid to reduce 10. Scoop the grains of your choosing into a bowl then place the stir-fried veggies on top. Slice chicken to your liking and place atop the veggies. I like to garnish the top with sesame seeds for a slight crunch or green onion to brighten the flavor

1 Chicken Breast Zucchini Spinach Carrot Yellow Onion Garlic Clove Serrano Chile Water Chestnut Red Pepper Flake Salt Pepper White Pepper Sesame oil Rice Wine Vinegar Soy Sauce Sesame Seeds/Scallion Olive Oil Cooked Grain of Your Choice

h s i n r ga

quinoa, brown rice, white rice

By: Johanna Keigler

butternut squash golden oats Butternut squash (or sweet potatoes/carrots/ pumpkin) Turmeric Cinnamon Nutmeg Cumin Fresh ground black pepper Grated fresh ginger Sunflower butter Optional: stir in cream cheese or cooked lentils while making oats for extra protein

Roast chunks of butternut squash tossed with oil, salt, and pepper at 400 for 25-30 minutes until tender. Cook the oats with the grated ginger and spices stirred in (more turmeric/cumin/pepper for a stronger savory-curry flavor or more cinnamon for a sweeter-spice flavor). Top with roasted squash and sun butter.

mushroom scallion egg oats Sliced Mushrooms Cooking oil 1 Egg Chopped fresh scallions Soy sauce to taste (1 tsp) Chili flakes and sesame seeds Optional: sautéed greens like kale or bok choy

Sauté mushrooms in oil until tender. Fry the egg in the same pan, or poach it in the oats. Meanwhile, cook the oats, (for this recipe I like to use vegetable broth in place of water. Transfer oatmeal to a bowl and top with mushrooms, egg, scallions, soy sauce, chile flakes, and sesame seeds.

tahini avocado spinach oats ½ avocado Handful spinach Pumpkin seeds and/or sprouts (for crunch) Pomegranate seeds or grapefruit slices Tahini Lemon slice Optional: shredded zucchini cooked in the oats

Add the spinach into the oats a minute before they’re done to wilt it. Then top with avocado slices, seeds/sprouts, and pomegranate/grapefruit. Whisk together tahini and a bit of lemon juice, then drizzle it on your oats.

Dunas B and Tapaotas ris The Gre

en Bowls

of Nepal

By Priya

Pradhan

While walking through the streets of Kathmandu, there’s no way you can resist popping into a restaurant to enjoy a plate of the beloved Nepali-dumplings, momos or momo-cha. Once you’re done eating, you can toss your bowl into a compost bin and leave with a full stomach, no trace of trash, and a clean conscience. How is this possible? At more and more restaurants across the city, food is being served in dunas, botas or taparis -- biodegradable bowls and plates made entirely out of leaves. Woven together with Saal (Shorea robusta) leaves, bamboo splinters, and the dexterous expertise of women all across Nepal, dunas, botas and taparis are the traditional Nepali dishware. Especially during festival season, you’ll see women on their porches weaving the leaves while little ones attempt to copy their mothers, aunts or sisters. Smaller bowls, dunas, are made with a singular leaf while larger plates, taparis, require numerous leaves. Each bowl is first stitched into a circular shape, fanning out to make a leaf plate with bamboo sinkas, which literally translates to ‘needles’. Then, the leaf plates are folded up to form a bowl held together by the bamboo needles.

These green bowls have not only been used to serve food, they also have a key role in most Nepali religious and cultural events. They’ve been used by generations of Nepali people to serve offerings to the gods and sida, donations of food items, to priests during religious gatherings. Freshly made botas are crucial in cultural occasions such as the Pasni (rice-feeding ceremony of young infants) or Bratabandha (the coming of age ceremony for young boys). They’re also commonly used in wedding rituals and bhoyes - which are elaborate feasts marking festivals or traditional social events. Utensils made from the Saal leaves can also be left to dry so they can be saved for later use. Easily disposable, the dried bowls and plates are more frequently found at picnics, and increasingly at restaurants or street-food locations. Once the default, dunas, botas or taparis slowly began to fall out of style as Nepal started on its path to urbanization. When countries are modernizing, it’s a common trend for the people to turn away from their traditions in an attempt to become more contemporary. The extensive reach of globalization made paper, plastic, and metal

dishware available in Nepal causing traditional leaf-plates to be rapidly replaced. The new options had greater functionality, required less labor, and were affordable, making them coveted items. But now, in a world where plastic is choking our oceans and paper is eliminating our forests, the green bowls of Nepal are making a comeback to local (and gradually international) markets. The distinctive green bowls I’d only see at special bhoyes are becoming something that’s now used at my favorite mo:mo restaurants and even in the United States. Botas have come a long way in the past decade. As a child, I remember picking at the bamboo sinkas, unravelling the leaves, thinking about how I preferred my Winnie the Pooh plate. Twelve years down the line, I’ve come to understand not only the cultural significance of botas and taparis, but what these bowls means for the future -- sustainability and representation. The publicity of these bowls subsequently promotes Nepali culture while also giving us a clean and green option to choose over single-use plastic or paper plates. Soon enough dunas, botas and taparis are going to overtake food markets all over the world

Leaves Plates Company Inc. : Leaves Plates Company Inc. is a US-based company that is bringing the leaf bowls of Nepal to the United States. With their development of pressing machines that enable efficient mass production and increasing promotion in western nations, leaf bowls are sure to be adopted into food culture here. And by doing so the company is also supporting women from rural Nepal and India, giving them an opportunity to earn economic independence and raise their standard of living. Learn more at: https://www.leavesplates.com/

TA ST Y TIMES AT

TSURU TON TAN

Though many restaurants serve delicious food, the most successful eateries elevate the entire dining experience. By perfecting each aspect of their business, these restaurants provide customers not only with a tasty meal, but an atmosphere and ambience to accompany their highly awaited food. TsuruTonTan Udon Noodle Brasserie, a high-end udon restaurant, is a perfect example. By focusing on everything from the broth to the appearance, TsuruTonTan shows customers what attention to detail means and immerses them into the simplicity and

TA M A R A S ATO

was famous in Japan for the large size of their serving bowls, the serveware didn’t add to the taste of the udon, so what was the point? “High-end” udon at a high price? I was skeptical. However, after many long shifts and employee meals, I began to realize the value in the subtleties of the udon. Though the steps of udon noodle making are basic and the ingredient list is short, TsuruTonTan highlights the essence of udon through great attention to detail. By making the udon fresh every morning and aging them overnight, the noodles adopt a perfectly chewy texture with just the right amount of bite. Additionally, TsuruTonTan offers a thin variation of their udon to pair with creamier broths and gives customers the option to upgrade their udon noodle size at no extra cost. Though these options may seem somewhat insignificant, these extra offerings make the difference between an adequate and exceptional bowl of udon. Still, even the best udon noodles are mediocre without an equally pleasing broth. As TsuruTonTan’s founder continued his quest for the perfect bowl of udon, he looked for a clean accenting stock to match the quality of

beauty of the dish. During my time working as a hostess at their new location in Waikiki, Hawaii, I learned about each detail that restaurateurs must focus on to differentiate themselves from competition. From the first location in Osaka, Japan, TsuruTonTan has aimed to provide guests with authentic handmade udon. Now, there are over thirteen restaurants in Japan as well as three in the US. Last summer, in search of a summer job, I stumbled upon TsuruTonTan, and had the fortunate opportunity to work through the opening days of their new location. By the end of the summer I had gained a distinct appreciation for udon and the company’s dedication to creating a genuine experience for guests. Before I started as a hostess, I didn’t really understand the appeal of the restaurant. To me, udon was all the same; after all, udon noodles are made with only three ingredients: flour, salt, and water, so how extraordinary could they be? Additionally, the price of the udon was about three times that of their competitors. Could one bowl of udon be really that special? Though the restaurant

the noodles. By adding bonito, kombu, and a blend of soy sauces from different areas of Japan, TsuruTonTan brings specialty products of various regions together. The result? A light, clean broth that is flavorful but not overpowering, allowing many customers to finish the entire bowl of soup. Though slurping down a bowl of udon may not seem like a great accomplishment, finishing a bowl of TsuruTonTan’s udon is truly a testament to the udon’s tastiness. Why? Because of the sheer size of TsuruTonTan’s bowls. Lastly, and perhaps most notably, is the presentation of TsuruTonTan’s udon. TsuruTonTan’s artisanal handmade bowls are larger than the size of one’s face. Each bowl, which is, again, imported from Japan, costs hundreds of dollars to make. By providing these unique serving dishes, TsuruTonTan brings attention to the beauty of the udon. With TsuruTonTan’s modern twist on udon in an extralarge traditional ceramic bowl, the company seamlessly merges the traditional and the contemporary, providing guests with a new and fun experience. Though I was concerned customers would find

eating out of such a large bowl to be troublesome, I soon found my worries were unfounded. Nearly every guest that came in seemed not only surprised, but excited, by the large spoons placed before them, and became even more impressed as the udon was brought to their table. As the cover was taken off the udon, all guestsâ&#x20AC;&#x2122; worries seem to fade away, replaced by pure childlike excitement, as steam rose mystically out of the bowl. Though the serveware of the udon might have added little to the overall flavor of the dish, it certainly created a sense of enthusiasm and happiness in the customers, elevating the udon from a dish to an experience. Now that I look back on my short time at TsuruTonTan, I realize how lucky I was to work at such a dedicated place. Though many restaurants serve delicious food, few are committed and willing to invest in the delivery of their product in such a creative and innovative way. While my time at TsuruTonTan has ended, I will never forget the emotions and happiness that a conscientious and focused approach to food and presentation can bring.

ONE POT KOREAN BEEF STEW GALBI JJIM This recipe was modified from the authentic dish to have simple everyday ingredients that can be easily accessible in Anabel’s Grocery or in college town. The optional items will earn extra bonus points, but they’re not necessary in enjoying a delicious steaming bowl of soy umami.

ingredients Serves 4 1.5 pounds of Stew Beef 3 Carrots 2 Onions 3 Medium sized Potatoes 1 Clove of Garlic

sauce ½ cup of Soy Sauce ¾ cup of Water ¼ cup of Sugar or other Sweeteners 1 tbspn of Vegetable Oil 1 tsp of Salt and Pepper to taste 1 tspn of Sesame Oil (Optional) 1 Scallion (Optional) ½ pound of daikon (Optional)

method Cut the stewed beef, carrots, onions, potatoes, and daikon into approximately 3 inch cubes. Heat a large Dutch oven or heavy-bottomed pot, put 1tbspn of vegetable oil. At medium high heat, brown the stewed beef cubes until well browned on all sides. Put in the rest of the ingredients in a pot and stir occasionally for 10 minutes. Add the sauce into the pot and reduce heat to a low simmer. Braise until the meat turns tender. 2-3 hours. To serve, garnish with thinly sliced scallions and a tspn of sesame oil for the shine.

HOMEMADE PUMPKIN SPICED GRANOLA both by Tina Choi

ingredients

method

3 cups of Rolled or Steel Cut Oats (Not instant packets!) ¼ cup of Coconut oil ¼ cup of Honey / Maple Syrup / Agave Syrup ¼ cup of dark brown sugar 2 tsp of salt ½ cup of pumpkin seeds ½ cup of chopped pecan ½ cup of dried cranberries

Preheat oven to 250˚F. Put the coconut oil, sweetener, salt, and dark brown sugar in a small bowl and microwave for 15 seconds. Mix well. Put all the ingredients in a bowl and mix with the microwaved oil and sweetener. Spread a thin layer of the granola on a lined baking sheet with parchment paper and bake for 15 minutes. Cool the granola for at least 30 minutes

l w o t a s B t e d a e r e se smell B There are three things that happen when you serve people food: they see it, they smell it, and they taste it, in that order. Now that seems really dumb and obvious to say, but I forget this really often when I cook. Most of what I make is just for myself and since I’m not going to kill myself nicely plating grilled chicken breast for one, it’s easy to forget about making my dishes look nice when I have people over. But there’s a lot to be said for quality presentation. There’s a reason why high end restaurants have individual employees solely responsible for sauces and salads, making sure each leaf and each drop of sauce is in just the right spot. You might think that this is insane, and I agree, but there is merit to the underlying idea. No matter how tasty whatever you make is, the first impression that anyone gets of a dish is how it looks, and you never get a second chance at a first impression. Now just because you don’t have an army of souschefs in your kitchen to plate things with tweezers doesn’t mean that you can’t spice up your presentation. One of the coolest ways to do this is with an edible bowl, or an “edibowl” (not sorry). Edible bowls offer the two main things that I

look for when trying to impress people with my cooking (and if you’re reading a food magazine I’m willing to bet that showing off your skills is something you might be interested in): they’re simple to make and they don’t look like it. Even if you just shove store bought cookie dough into a muffin tin and fill it with Ben and Jerry’s from 7/11, it still seems like you’ve put a lot of thought into it.

In fact, on top of the aesthetics, one of the best things about edible bowls is that you can take the concept in so many different directions, since pretty much anything you can either shape or hollow out can become an edible bowl. You can do something very simple, like cookie bowls with ice cream I mentioned or bacon bowls with eggs to add a little flair to a common pairing. On the other hand, you can get pretty out there with it. The prettiest bowl I’ve ever seen was pineapple teriyaki chicken and rice, served inside the hollowed pineapple, and if I ever get around to buying a blender I’m planning on doing something similar with squash soup. That said, I would argue that the quintessential edible bowl would have to be

By: Dylan Weil

the bread bowl. Personally, when thinking about edible bowls, my first thought is a Panera bread bowl, which is odd because I’ve only been to Panera twice and gotten a bread bowl neither time. There’s a few things that make bread bowls a real standout. First, they’re extremely flexible, you can put just about anything in them from queso dip to chili to scrambled eggs the morning after (they keep pretty well if wrapped and put in the fridge, just drizzle some olive oil and toast them a bit in the oven to reheat) and it’ll work. Second, who doesn’t like bread? Especially the homemade, fresh-baked kind. Bread has a well earned reputation for being difficult to make, as it requires all the precision of baking when assembling the dough, as well as all the “ehh, that looks/feels about right” improvisation of cooking when kneading the dough to the right consistency. One of the results I found when Googling “easy bread bowl recipes” had 18 steps, and most of the ones that I could find assumed that I owned a stand mixer and a dough hook. However, if you’re willing to get a forearm workout in, you can make seriously good bread with under a half hour of actual work with next to no equipment and it will absolutely be worth it.

ingredients. 2 tablespoons active dry yeast 3 cups warm water (110° to 115°) 2 tablespoons sugar

2 teaspoons Kosher salt 6-1/2 cups bread flour (All purpose can be used as a substitute)

1. Combine yeast and warm water in a small bowl. 2. Combine 3 cups of flour with the other dry ingredients in a large bowl. 3. Add the yeast mixture to the dry ingredients and whisk the hell out of it for 3 to 4 minutes, making sure to hydrate all the flour. 4. Add the remaining flour a half cup at a time, whisking the mixture with each addition. 5. Transfer dough to a clean, floured workspace and knead it until it is smooth and somewhat elastic (about 8 minutes). a. Keep in mind that it’s really hard to over-knead by hand, since your arms will get tired, so err on the side of over-kneading rather than under-kneading if you’re unsure. b. If the dough starts tearing easily, or becomes tough, that’s a sign you’ve over-kneaded; try to find a middle ground. 6. Transfer the dough to a greased bowl, cover with saran wrap (if you don’t have saran wrap, you can do what I did when writing this recipe; put it in a pot and duct tape the lid shut). Leave the dough somewhere warm for 1 hour to rise. 7. Preheat oven to 500 degrees. Punch down your dough (just press your fist down into the middle, don’t really wail it) and separate it into 4 equal quarters. Transfer the quarters to a greased baking sheet, cover with a clean kitchen towel, and allow to rise for another 20 minutes. 8. Place two ¼ inch deep cuts in an ‘X’ shape on the top of each quarter. 9. Bake bread at 500 degrees for 2 minutes, then drop the heat down to 450 and bake for another 16-18 minutes or until golden brown and firm on the outside. Make sure to turn the tray halfway through for even heat. 10. Allow bread to cool to a temperature where you can touch it without burning yourself. Take a knife and cut a circle into the top of the crust, peel the crust off, and hollow out the bread with a spoon, being careful not to puncture the bottom (Note: the interior bread makes great croutons!) 11. Fill carefully and serve.

Recipe

directions.

GO H

AC A i

B OW

E LE

R O AN

Why have your smoothie from a bowl rather than drink it from a cup? To those who have not yet experienced the wonders of the açaí bowl, the idea of a berry smoothie in a deep dish bowl may seem bizarre. I, too, was skeptical of the açaí bowl at first. I have never been an avid follower of the food fads like charcoal ice cream, avocado toast, and rainbow grilled cheese that flooded my Instagram. So naturally, when I stumbled upon the açaí bowl in a Hawaiian mom-and-pop shop, I didn’t expect anything too special. Man, was I in for a surprise. The first spoonful was pure delight — the tangy raspberry flavor of açaí followed by slightly chocolatey notes perfectly complemented the crisp nuttiness of the granola and the richness of the banana. From there, I shoveled the açaí into my mouth nonstop, finishing a bowl bigger than my face in under five minutes. I immediately started searching online for more information about these “açaí bowls.” Açaí berries, the grapelike fruit from palm trees in the Amazonian rainforests, give the açaí bowl its distinct purple color. “Açaí na tigela,” or “açaí in the bowl” in Portuguese, first originated in Brazil and are commonly sold in kiosks by the beach and in juice bars in the city. The savory açaí bowl, containing shrimp or dried fish and tapioca, are typically found in the north of Brazil. On the other hand, the sweet açaí bowl topped with granola, banana,

and other fruits are common in southern Brazil and have grown in popularity throughout the world. I was surprised to find that açaí berries have double the antioxidants of blueberries and ten-times that of grapes. Antioxidants prevent oxidation in the body’s cells, decreasing their production of molecules called free radicals, which damage the body’s tissues and accelerate the process of aging.. Neutralization of free radicals can potentially prevent dementia, cardiovascular disease, diabetes, and cancer. While açaí is a delicious and healthy ingredient, there are many false claims about its dietary properties. Many advertisers claim that açaí berries help in curing arthritis, depression, and weight loss, but these claims are simply too good to be true. Nevertheless, açaí’s high vitamin C, fiber, essential fatty acid and antioxidant density make it a worthy addition to one’s diet. If you don’t have access to a blender at home, there are still ways you can enjoy this delicious treat. Two stores near campus cell açaí bowls: Chatty Cathy Coffee and Juice Co. on Eddy Street and Nikki Green on E State Street. Both stores sell their açaí bowls for $10. While açaí bowls are definitely on the pricey side, it’s worth a try — who knows, you may never want to drink your smoothie from just a cup ever again.

ingredients 1 (100g) packet of frozen açaí berry blend 1 frozen banana 1 tbsp honey ¼ cup milk, yogurt, or nondairy substitute Toppings: Fresh berries, coconut, granola

Recipe 1. Blend together frozen açaí berry blend; frozen banana; milk, yogurt, or non-dairy substitute, and honey. 2. Pour smoothie into a bowl, and top with fresh berries, coconut, granola, and any other desired toppings. 3. Enjoy!

By Rachel Allison

SPICED BLUEBERRIES AND CREAM TRIFLE A trifle is a traditional dessert served up in bowl to display the layers of cake, cream, and fruit. This trifle merges the warm baking spices of fall with a quintessential flavor of the northeast in wild blueberries. Layered with yellow cake and Chantilly cream (lightly sweetened, vanilla-scented whipped cream), this trifle is dramatic and delicious. Use a clear glass bowl to display the trifle to best advantage!

blueberry filling chantilly cream 2 cups heavy cream 1/2 cup confectioners’ sugar 1 tsp vanilla extract Vanilla cake*, homemade or store-bought, cut into 1/2” cubes *I used a classic yellow butter cake made with egg yolks, giving the cake a rich flavor and tender crumb. Pound cake, angel food cake, sponge cake, and butter cake will all work beautifully in this recipe! Assembly Instructions: Begin by placing a layer of cake pieces in the bottom of a glass bowl. Spoon a layer of blueberry filling over the cake. Top the blueberries with a layer of cream – spread the cream carefully so as not to mix in the blueberries and distort the distinct layers. Repeat the layering until the ingredients are done, ending with the whipped cream. Garnish with freeze-dried blueberries to serve or keep covered and refrigerated until ready to serve.

12 oz frozen blueberries (I used wild blueberries) 6 tablespoons brown sugar 1/2 teaspoon lemon zest Pinch of salt Pinch of allspice 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 tablespoon cornstarch 1 tablespoon lemon juice Combine all ingredients except lemon juice in a heavy saucepan and cook on medium heat until lightly bubbling, about 10 minutes.Remove from heat and stir in lemon juice. Cool to room temperature.

Q&A

with Christine Altomare Q: What made you start your Instagram account? A: I’ve always loved cooking and sharing food, and I used to post a lot of food pictures on my regular Instagram account. One of my friends suggested I start a food Instagram, and that’s how it all began. Q: Tell us the story of how you started cooking! A: I come from a big family who loves to cook. Growing up, I remember sitting on the counter making cookies or helping my dad roll out pizza dough. As I got older, I became more interested in cooking and started coming up with my own recipes, which was definitely a big learning process. Most of my food didn’t taste great at first, but I eventually got the hang of it. Q: Where do you get inspiration to create your works? A: I get most of my inspiration from reading cooking magazines and articles. I also follow a lot of food Instagram accounts that inspire me to use new ingredients and techniques in my cooking.

Q: What difficulties do you have with your works? A: Cooking is definitely trial and error. Not all of my recipes turn out the way I would like them to, which can be pretty disappointing especially after retesting a recipe multiple times.

Meet Christine, Cornell’s very own Food Scientist in the Class of 2018. Creme found her on instagram and absolutely loved her food collection. Check out her Instagram @whatchristineeatss to check out her lovely bowl foods!

Q: Any recipes you are extremely proud of? A: My top 3 are pumpkin curry, sweet potato pancakes, and avocado chocolate mousse!

Q: How has food shaped your life? A: Food has influenced and made an impact on so many aspects of my life: my family, my friends, my health, my studies, and how I view the world. I have also been able to experience so many other cultures through their food traditions. Q: Our theme for this edition is bowls! Do you have any notable comments about bowls? A: I would say most of the food I eat is in a bowl, so I am completely on-board with this trend. I think eating food in a bowl is a great way to increase the variety of food in your diet. Some of my best meals have been throwing random leftovers in a bowl, which definitely encourages me to experiment with new flavor combinations I otherwise wouldn’t try. Q: Any pet peeves you have that is food related? A: I love cauliflower don’t get me wrong, but cauliflower is not rice and will never replace rice.

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Special Thanks to: Creme de Cornellâ&#x20AC;&#x2122;s E-Board Members. All Creme de Cornell Staff. Our faculty advisor, Heather A. Kolakowski. Chase Lin for pulling through on short notice. Lina Huang for keeping me on track during melt downs. Jaein Kim for all the treasury complications. Kevin Cavallo for getting all the photos on point. Rachel Allison for the extra help she always gave at desperate times. Abby Reing for the extra help on my letter. Ammagrace Chang for getting those photos in NYC on point. And last but not least, Cathy Zhang and Kristen Yi for answering every little question I could ever think of.

Creme de Cornell, an independent student publication at Cornell University, produced and is responsible for the content of this publication. This publication was not reviewed or approved by, nor does it necessarily express or reflect the policies or opinions of, Cornell University or its designated representatives. If you are interested in joining, please contact us through our website www.cremedecornell.net or find us on Facebook at www.facebook.com/cremedecornell. Funded by Cornell SAFC.

' creme de cornell Fall 2018 | Vol. XII.