go carts! FROM KENMORE TO WEST CAMPUS, THE BEST FOOD TRUCKS AROUND
GREAT TEA, AND WHERE TO FIND IT
BEST PLACES TO FIND THE FAMOUS MACARONS
FOUR SCRUMPTIOUS RECIPES & PLENTY OF VARIATIONS
tasteBUds EDITOR IN CHIEF Estefania Souza
MANAGING EDITOR Casey Rackham SECRETARY Chelsea Fairbanks TREASURER Stephanie Giola FOOD EDITORS Zolsaran Bat-Erdene Izzy Kerian RESTAURANT EDITOR Zolsaran Bat-Erdene COPY EDITOR Emily Hopkins ART DIRECTOR Shirley Barrett PHOTOGRAPHY DIRECTOR Holly Hinman ADVERTISING DIRECTOR Nikhil Dua SOCIAL MEDIA CHAIR Christine Chong PR REPRESENTATIVE Christopher Nguyen CONTRIBUTORS Amber Graham James Odum Amanda Sabga Rochelle Li Samantha Levy Susana Alvarez Liegh Needham Jyodi Patel Lindsay Smith
For questions, email: email@example.com
WHATâ€™S INSIDE 2. SoWaaaa Truck Food, Good Food 5. 6. Finger-food: classy style How Grownups Eat Veggies 10. 12. Mmmm...Mushrooms? Indian Delight 13. 14. Next Stop, Macarons Sunday Morning Special 16. 19. Tea Nirvana Not Your Microwave Ramen 20. 22. Have a Truffle...or 4
LETTER FROM THE EDITOR
often than not, I find myself craving desserts. It is terrible, but my sweet tooth is way ahead of me. For me, a meal is simply incomplete without a sugary fix—well lunch and dinner at the very least. I always keep a bag of chocolate chips or a box of bittersweet chocolate squares stashed in one of my kitchen cabinets as back up. But these do not always make the cut; sometimes it takes more than a couple of luscious chocolate squares. It is not to say that chocolate does not do the trick. But sometimes it is not enough on its own, which is why our sweet fixes for this issue both feature chocolate and something more. If you have a crazy craving that needs to be tamed quickly, our Dirty Tiramisu (page#) will do the trick. It is fast, it is simple, and most importantly, it tastes delicious. If instead you are looking for a snack, take your choice from the array of truffles in Truffle Mania (page#). Each of the recipes is enough to share with friends—unless you want a sugar overdose, then you can eat them all yourself. If what you want is an elegant, visually appealing dessert that will impress even the snottiest of taste buds, take a look at Macaroons (page#). Bring some French flair to your next meal and savor each moment of it. So now you know, there is no reason any craving should not be satiated. Flip through the recipes and find something to calm that sweet tooth once and for all-or at least for the day. Bon apetit, Estefania Souza (COM 13) EIC
CONTRIBRUTORS - WHAT IS YOUR GUILTY PLEASURE FOOD?
CASEY RACKHAM (COM 13)
SHIRLEY BARRETT (COM 12)
EMIILY HOPKINS (COM 13)
AMBER GRAHAM (CAS 12)
STEPH GIOLA (SED 13)
SAMANTHA LEVY (CAS 15)
Trader Joe’s double cream brie with yummy crackers. I might be addicted to brie.
Anything I can drown in maple syrup... I don’t know but it may have something to do with where I’m from.
Cerelac...yeeesss it’s a toddler food...but it’s so deliciously nutritious (but only the wheat one without fruit).
Late night, stress-induced, chocolate chip cookie dough consumption..and yes an entire tube...
Basically anything on Sunset’s menu. I just want to lock myself in my room with a full plate of nachos and yell, “Don’t look at me!
A bowl of Lucky Charms. What can I say, “they’re magically delicious!”.
Pasta, and Ravioli, and Red Gravy, Oh My! -Samantha Levy
Open Market is an indoor winter Farmers Market in the South End where last weekend I discovered Valicenti Organico, a small local business where
owned and operated by Chefs David Valicenti and Michelle Splaine. Together they produce fresh pasta, ravioli, sauces, breads, and much more using either
ingredients they grow themselves or other locally grown ingredients.
Valicenti Organico only makes their famous â€œRed Gravyâ€? tomato basil sauce during the harvest season when the ingredients are at their peak quality. They collaborate with local farms and dairies to ensure freshness, which lends a sense of community to all of their products.
Open Market is an indoor winter Farmers Market in the South End where last weekend I discovered Valicenti Organico, a small local business where owned and operated by Chefs David Valicenti and Michelle Splaine. Together they produce fresh pasta, ravioli, sauces, breads, and much more using either ingredients they grow themselves or other locally grown ingredients. Valicenti Organico only makes their famous “Red Gravy” tomato basil sauce during the harvest season when the ingredients are at their peak quality. They collaborate with local farms and dairies to ensure freshness, which lends a sense of community to all of their products. Valicenti and Splaine both have extensive experience cooking and baking in restaurant settings, and together they founded Valicenti Organico in 2008. The pair says they are living their shared dream, cooking in their newly renovated farm kitchen in Hollis, N.H., and traveling throughout New England to an impressive array of farmers’ markets. The company’s fresh pressed pastas are made with either natural semolina flour, flavorings such as lemon and basil linguine, or specialty grains, such as farro or hemp. Tomato caper, porcini mushroom, and carrot and dill are among their diverse list of pasta varieties, and they even offer a gluten-free option.
Chefs Valicenti and Splaine suggest a couple of simple sauces that would pair well with some of their winter ravioli varieties, but I think any of these sauces would be tasty on any pasta, filled or not.
SAGE BROWN BUTTER SAUCE To go with the following raviolis: braised chestnut, roasted pumpkin and brie, roasted apple with camembert and almonds, caramelized butternut squash, brown butter and sage roasted sweet potato Instructions: Slowly melt butter over low heat until butter turns light brown and takes on a nutty aroma. Add chopped sage and remove from heat. Finish with walnuts and parmigiano, if desired. ________________________________
LEMON BUTTER & PARMIGIANO To go with the following raviolis: artichoke boursin, herbed cherve with honey, broccoli and fontina, multigrain portobello with spinach and chevre, brandied lobster, roasted cauliflower with golden raisins and grana padano Instructions: Simmer lemon juice and white wine with minced shallots and garlic. Reduce by 3/4.
Remove from heat and whisk in butter and a drop or two of Worcestershire and Tabasco sauces. Finish with parmesan and green onion. ________________________________ On the fateful day at SoWa, I was initially drawn to Valicenti Organico by their colorful chalkboard menu that set my stomach growing, but now what attracts me most is the feeling that my pasta was prepared by a friend. The company’s booth at the farmers’ market was friendly and approachable, as is their website (www. gimmiespaghetti.com), and I feel that the founders care deeply about their products, their business, and their customers. Valicenti Organico’s ravioli, pasta, and Red Gravy are available at several stores in New Hampshire and Massachusetts, as well as various farmers’ markets. The flavor combinations of the pasta change according to the seasons, so keep that in mind when you go on a hunt for some mouth-watering ravioli. The SoWa Open Market is a fun and different way to spend a Sunday, and if Valicenti Organico is there, I suggest you start a pot of boiling water!
*Recipes courtesy of Valicenti Organico
While all of these variations on classic pasta looked delicious, what really caught my eye were the seasonal ravioli. The variety of fillings was unbelievable: roasted pumpkin and brie, brandied lobster, duck confit with ginger and shiitake, and pear, prosciutto and gorgonzola. (Are you hungry yet?)
Photo courtesy of Wikimedia Commons
Eat Local: Rediscover Street Food
of the greatest movements are born in the streets: graffiti art, photojournalism, break dancing, but food? That just seems unsanitary! of another world! a clandestine business that claims street corners and alleyways from New York to Bangkok! Before everyone jumped on the cleaneating bandwagon, before carbs were cut and calories trimmed to 100 per package, and before eating had to be “guilt-free” street food was the avenue to some of the best food in the world. Zesty, succulent kabobs, fire-roasted vegetables and steaming soups permeate the polluted streets to lure passersby away from the city and into mom and pop’s kitchen. I’m convinced, and will boast, that the best tacos in Mexico are made on the street. Thin, floury tortillas are rolled and heated over a cazuela, their warmth cradles the delicately diced meat or further melts the cheese of a real quesadilla. The freshest fruit is cut and sprinkled with lime and salt.
Even amidst France’s pristine culinary culture, I preferred my crepes made by the local street-vendor.
and rarely dip into the double digits, -so the spare $5 bill next to your trusty debit card really will suffice.
Nutritious and satisfying street food use to be tougher to stumble upon in the U.S. (Hot dog and pretzel stands are no match for the health conscious.) Today’s food vans, however, offer edgy options like sweet potato fries and portabella mushroom sandwiches. Such was my lunch of choice at the Clover food van, posted from 7 a.m. to 3 p.m. in front of Boston University’s College of Fine Arts.
Bon Me (featuring Vietnamese cuisine) and Roxy’ s Gourmet Grilled Cheese also take residence on Comm Ave. Bon Me takes over Clover’s parking spot from 3-7p.m. on Mondays and Wednesdays, and you can find Roxy’s mustard-yellow van there on Friday and Saturday evenings between 5 and 8 p.m.
Clover prepares portable breakfasts and lunches for the frenzied college students rushing down the Comm Ave catwalk. With such options as oatmeal with fruit compote (which really tastes like apple crumble), you can let go of the calorie count without having to forgo a nutritious breakfast. During the noon lunch rush, Clover keeps it simple with rosemary French fries, sweet onion soup, a soy BLT, or a pimento grilled-cheese sandwich. The menu rotates weekly, but the prices stay fixed
Roxy’s stands out by redefining the this diner staple. Their Winter Classic Melt, stuffed with Vermont cheddar, roasted eggplant, white bean ragout, and artichoke purée is certain to keep you warm. An homage to Fenway’s mascot, The Green Muenster contains Muenster cheese, homemade guacamole, and apple wood bacon. For those of us who don’t like our grilled cheese meddled with, the Rookie Melt Vermont cheddar and vine-ripe tomatoes is the classic standby. Street food beckons a break in any diet regiment, but these three food trucks make it possible to cheat without the guilt.
Bye-bye Pizza Parties - Estefania Souza
-from-scratch dinner parties and luncheons
reason for that. Why go through the trouble
with this gourmet
are not a big hit at college, and there is a
of preparing an enjoyable home cooked meal
for friends when a pizza delivery man can serve dinner in less than an hour with the press of some buttons on a cellphone? What is the point of stressing over a
smoky oven when most of the restaurants around campus are on either Foodler or Grubhub turf ?
Prosciuttowrapped asparagus, fresh vegetable
The point of a dinner party is sharing an accomplishment with friends and
tacos and a warm
napkins. A gourmet meal is probably nowhere near the top of a college studentâ€™s
attainable and budget-friendly. Plus, itâ€™s guaranteed to be one of a kind.
that will keep guests
realizing that there is more to entertaining than giving out paper plates and
to-do listâ€”nor is it in the budget, but a proper dinner party is something both
It is easy to assume that a dinner party entails loads of complicated steps and hours
licking their fingers!
of cooking, but that is not always the case. Serving an array of smaller dishes is an easy way to simplify the work.
photos by estefania souza
PROSCIUTTO-WRAPPED ASPARAGUS adapted from Epicurius
Active time: 20 minutes. Total time: 25 minutes. Serves about 8 people
2 bunches large asparagus (about 3 lbs.) 1-2 16 oz. prosciutto packages 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons finely chopped cilantro 2 teaspoons grated lime zest 1 tablespoon fresh lime juice ________________________________ - Fill a large bowl with ice water and set aside. Bring a large pot of water to a boil over medium-high heat. Season with salt and add asparagus. Cook until tender, about 2-3 minutes and drain immediately. Plunge asparagus in the ice water to stop cooking and drain again. - Wrap each spear in a prosciutto slice and press lightly to secure around asparagus. - Stir together mayonnaise, sour cream,
cilantro, lime zest and juice in a small serving bowl. Season with salt and pepper. Serve asparagus with prepared mayonnaise. ________________________________
mixture is smooth, scraping down sides as necessary. Transfer to a bowl. Stir in remaining ¼-cup crabmeat, green onions, ginger, and hot sauce.
WARM CRAB SPREAD
- Spray a rimmed baking sheet with cooking spray. Spread crabmeat mixture evenly on prepared baking sheet. Bake for about seven minutes or until top is golden. Let cool for a few minutes and transfer to serving bowl.
adapted from Cooking Light Magazine December 2011. Active time: 15 minutes. Total time: 25 minutes. Makes about 8 servings.
1/2 cup lump crabmeat, shell pieces removed, divided 1/2 cup diced carrot 2 teaspoons low-sodium soy sauce 1 1/2 teaspoons dark sesame oil 1 teaspoon peanut oil 1/4 cup finely chopped green onions 1 teaspoon freshly grated ginger 1/2 teaspoon Sriracha Cooking spray ________________________________ - Preheat oven to 450°. - Combine ¼-cup crab, carrot, soy sauce, sesame oil, and peanut oil in a food processor; process for one minute or until
- Serve with crackers or sliced baguette. *Sriracha sauce is available in the Asian isle of supermarkets or at specialty food stores. ________________________________
FRESH VEGETABLE TAQUITOS adapted from Porque Comer Es Un Placer.
Active time: 30 minutes. Total time: 45 minutes. Makes about 10 servings.
1 large jicama, very thinly sliced OR 10 oz. rice paper* 14 oz. imitation crabmeat sticks, shredded into thin strips
16 oz. cream cheese 3 cucumbers, peeled, without seeds, sliced in very thin strips 4 avocados sliced into thin strips ¾ cup Tampico sauce (see recipe below) Sesame seeds for garnish Soy sauce Lime juice (optional) ________________________________ - Take a jicama slice or a piece of rice paper and place it on a flat surface. Place cream cheese, cucumber, avocado and one strip of imitation crabmeat one inch from the edge of the paper. Spread one teaspoon of Tampico sauce.
- Carefully roll jicama or rice paper into a tight taco pushing slightly to ensure it sticks. Repeat with remaining ingredients. - Place taquitos in the refrigerator and chill for 15 minutes. Serve with soy sauce and lime. *Rice paper is available at most Asian food stores.
TAMPICO SAUCE ½ onion, finely chopped 2 jalapeno peppers, finely chopped 4 sticks imitation crabmeat, finely chopped ½ cup mayonnaise 2 tablespoons lime juice ________________________________ - In a small bowl, mix all ingredients until well combined. Chill until ready to use.
VEGETABLES: YOU’RE DOING IT WRONG
hate vegetables; vegetables are boring and vegetables are lame. Whether it’s spinach, cabbage, carrots, or romaine, vegetables simply fail to excite. But the only reason you avoid the veg is because you’re just not doing it right. Vegetables can be delicious, you just don’t know how to take full advantage of the diverse and powerful flavors hidden in the produce aisle (and no, drenching everything in ranch does not count). I’m going to introduce you to some of my favorite underdog vegetables and teach you how to get as much flavor as possible out of those suckers. Let’s take a walk down the produce aisle and rediscover the wonderful world of veg. I’m going to introduce you to some of my favorite underdog vegetables and teach you how to get as much flavor as possible out of those suckers. Let’s take a walk down the produce aisle and rediscover the wonderful world of veg. ________________________________
SWISS CHARD Profile: Swiss Chard is like flamboyant spinach--its dark green leaves are accented by fluorescent red, yellow, and orange stems. This guy is overflowing with a boatload of antioxidants, like vitamin C, bonestrengthening vitamin K, and includes a healthy dose of fiber and protein that help digestive health and can help regulate blood sugar.
RECIPE: Pull the leaves from those lovely
colorful stems--a swift tug from stalk to leaf will give you a nice pile of healthful greens (but don’t throw the stems away!). Coat a large pan with a little bit of olive oil with some diced bacon (bacon makes everything better). Throw in a clove of garlic and sprinkle
by James C. Odum
some red pepper flakes on there, too. Heat the pan to medium-high heat and stir until the garlic turns brown. Once the garlic is brown take it out. Get that bacon crispy and put the stems in the pan along with ½ a cup of stock (chicken or vegetable). When the stock has evaporated, dump the leaves in and sauté them until they wilt. Hit it with a little salt and you’re good to go. (Adapted from Ann Burrell’s “Sautéed Swiss Chard with Bacon”) ________________________________
BRUSSELS SPROUTS Profile: You hated them when you were little, but it’s time to grow up. Cabbage’s little brother can hold its own on the flavor front. It doesn’t hurt that this guy is loaded with sulforaphane, a proven cancer fighter.
RECIPE: Preheat your oven to 400°F.
Wash the Brussels sprouts and cut them in half. Coat them in some olive oil and sprinkle generously with some dried oregano, dried thyme, dried basil, and dried rosemary. Spray a baking sheet with some non-stick spray and arrange the Brussels sprouts in a single layer. Top them off with coarse sea salt and pepper. Stick them in the oven for 45 minutes, remembering to flip them once halfway through. (Adapted from “Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts” by Giada de Laurentiis.) ________________________________
Coat a saucepan in olive oil, heat to medium and toss the parsnips in. Mix the parsnips around the olive oil, hit them with some coarse sea salt and arrange the wheels in an even layer. Cover the pan, let them steam and fry for 10 minutes. Uncover, crank up the heat, and flip the parsnips. Let them crisp up and get nice and brown and they’ll be ready to devour. (Adapted from “Underdog Vegetables” by Nadia G. ________________________________
HEARTS OF ROMAINE Profile: What? What’s romaine lettuce doing in here? Well, I wanted to take the most boring and overused vegetable and crank it up a notch. Romaine’s wide availability and user-friendly appeal makes it easy to get that disease-fighting, eyesightimproving vitamin A into your diet. Recipe: Coat a heart of romaine in a teaspoon or two of olive oil. Spray a pan with non-stick spray, heat on medium-high and put the whole heart in there. Sprinkle some sea salt and black pepper over it, and let fry for about 2-3 minutes. Turn the heart on its side, season, and let fry again. Keep flipping and seasoning until every side is nicely browned and caramelized. Remove and serve hot. (My father’s recipe.) So now you have no excuse to skip those five a day. Get in that kitchen and get your green on.
PARSNIPS Profile: Parsnips are my newest favorite. These sweet, colorless roots are related to the carrot, but outdo its relative nutritionally in almost every way. The potassium in parsnips can help with muscle and nerve function while the high fiber content will help regulate blood sugar and cholesterol. Recipe: Peel the parsnips and slice them up into thin coins.
FLAVOR SPOTLIGHT: WHY MUSHROOMS DESERVE A SECOND CHANCE
has come to my attention recently that mushrooms have become a fixture on many ‘Most Hated Foods’ lists, and I find this to be an absolute tragedy! In fact, most of the people that I have talked to about the subject tend to absolutely despise mushrooms. It hurts my heart every time I listen to my friends guiltily admitting to holding on to their mushroom hatred from the days of their childhood. When you’re small, it’s okay to avoid a food that your friends tell you is a slimy gross fungus. Even I have a scarring memory of the first time I tried a mushroom. Under the piercing glare of my mother, I reluctantly put the mushroom in my mouth, only to spit it out because the texture was too foreign for my young palate. But there comes a time to grow out of that childish pickiness just as we’ve left the cooties behind on the playground. There comes a point when you can no longer call yourself picky--you’re just missing out on what could be the best thing to ever happen to your taste buds! Mushrooms are truly fantastic and, like onions (another quintessentially hated food), they are what give your food that extra oomph! Why am I so adamant that mushrooms are worth the trip out of your comfort zone? Because mushrooms are one of the few foods that draw their flavor out of the earth itself as they grow. They have an all-natural heartiness that is unmatched in flavor or texture. There is nothing like a mushroom to put the real essence of the earth into a dish. Since man has sought food, he has sought the mushroom as a culinary treat. In today’s world, the mushroom is a delicacy that rips apart the wallets of people who chase after them in their most rare forms. The truffle would be the prime example of a delectable mushroom that has a tendency to break the bank.
The most prized—the European white truffles--have been known to sell for upwards of $3,600 a pound! But don’t worry: Not all extractions of mushroom flavor must cost you so heavily. The soul of the mushroom has been captured in a countless number of things from oils to stocks to pastes, all designed to deliver the maximum punch of intense flavor. Still, my personal favorite method of seeping out flawless mushroom taste is using dried porcini mushrooms. Just opening the canister, you are immediately overwhelmed by a burst of pure earthen aroma. The smell is intoxicating as you prepare the mushrooms for your dish. By rehydrating them and extracting the magnificent taste to create flavor-enriched water, you will have the perfect base to be used for anything from risottos to steak sauces to soups.
These dried mushrooms are not terribly hard to come by; many ethnic food stores will carry them and they are easy to find online. The best part about this mushroom, though, is that it can easily be the star player in a dish, or it can take a supporting role and enhance flavors that are already present. Many chefs use porcini powder or other light mushroom delivery methods to enhance sauces or gravies without you even knowing it. To alienate mushrooms from your diet is to deny yourself a culinary journey to the heart and soul of nutty, earthy foods. So my challenge to you, the mushroom skeptics, is this: Next time there are mushrooms in a dish description on a menu, don’t automatically skip it. Take a step out of your comfort zone. You might be surprised to find a whole new category of food and flavor open up to you.
RESTAURANT REVIEW:INDIA QUALITY
Check. Boots? Check. Spicy food to heat up on a chilly night? Check. Let’s face it – it’s cold. Even if you are used to blistery winter weather, everyone could use something a little spicy to warm them up after a long Boston day. My suggestion? Try India Quality Restaurant just past Kenmore square. As a girl raised on her aunties’ homemade Indian food, my approval for restaurant-made Indian food is hard to obtain. However, India Quality easily won my approval. Proudly displayed in their menu is the extensive list of accolades India Quality has been awarded over the years, one of them including a nine-year streak in Zagat as the best Indian food in Boston. India quality is completely affordable for college students – that being said, it is not like Subway or Chipotle, so you will have to shell out a bit more cash. Dishes for lunch run around seven to eight dollars and the dinner menu is slightly pricier at around 13 dollars. The simple, yet culture-inspired décor and soft Indian music playing in the background of the restaurant creates a relaxing environment that is perfect for enjoying an explosively flavorful meal. One of the first things I noticed when I walked through the door was how accommodating the servers were. Even when presented with the ever-annoying task of splitting bills using a jumble of cards and cash, they were calm and efficient. The moment I opened the menu, I went straight for the staple of any Indian dinner, chicken curry. If I had any uncertainties about India Quality when I sat down, they were erased as soon as I tasted the curry. The sauce had a perfect balance of spices – not too overwhelming – and a savory, distinct curry spice flavor with a tomato undertone.
by Jyodi Patel For people who aren’t so keen on spicy foods, the waiters ask whether you would like your dish prepared as mild, medium or hot so you will not leave the restaurant with scorched taste buds. I find that a lot of Indian restaurants cook their meat too much, but the chicken in this curry was perfectly tender. Along with the curry, I ordered the garlic naan (flat bread). India Quality has an entire page of their menu dedicated to specialty breads, but naan has always been a personal favorite. The amount of garlic on the naan was just enough to give it a kick of flavor without being overpowering. My only qualm was that the edges were a bit crispier than I like them to be. One of my greatest weaknesses is mango laasi (a mango and yogurt smoothielike drink), so when I saw the laasi selection on India Quality’s menu I had to splurge on some. Though it was more watery than I am used to, the mango flavor was strong and tasted fresh and tangy – definitely a delicious end to a great meal. ________________________________
In preparation, finely chop the onion, tomatoes, cilantro, garlic and jalapeno, and cut the rinsed chicken breast into smaller pieces. Place the chopped ingredients and chicken to the side. In a 4-quart pan heat a mixture of 4 tablespoons of vegetable or olive oil and all of the dry ingredients. Cook on medium heat until the cumin seeds begin to pop. After the cumin seeds start popping, add the onion, garlic and jalapenos to the pan and continue to fry on medium heat. Once the onions are golden, add the tomato and continue to cook on medium heat for 3-4 minutes. Add the chicken and cook on medium for about 5 minutes, then add the chicken broth and cook on low heat for about 40 minutes or until chicken is thoroughly cooked. Once cooked, let it sit for 10 minutes. Serve with rice and sprinkle cilantro on top when finished.
CHICKEN CURRY Serves about 8 people
2 lbs of skinless chicken breast 4 tablespoons of vegetable or olive oil 2 cups of chicken broth 1 large onion 2 regular sized tomatoes ½ cup of cilantro 4 cloves of garlic 4 jalapenos *Dry Spices 10 cloves 1 teaspoon of cumin seeds 2 cinnamon sticks ½ teaspoon of cumin powder ½ teaspoon of turmeric powder ¼ teaspoon of red chili powder *generally served with rice ________________________________
shop windows of Paris have displayed brightly colored macarons for years, the trend is only just beginning here in the United States. Because the trend is still new in America, it is hard to find a macaron that resembles the classic French ones in size, filling-cookie ratio, and taste. Just last August, Ladurée, a Parisian tearoom famous for its macarons, opened in Manhattan. Lines of people eager to get their hands on these Parisian imports constantly stretched around the block. When I heard about Ladurée’s success in New York, I decided to search for the perfect French macarons here in Boston. After much hunting, I have compiled this guide on the macarons of Boston: ________________________________
CREMA CAFÉ, CAMBRIDGE, MA ($1.50 EACH) The first place I had a macaron here in Boston was at Crema, a coffee shop in Harvard Square. The macarons at Crema taste the most homemade out of the macarons I’ve tried. They come in a variety of flavors, although there are usually only one or two kinds available at a time. So far, I have sampled two of Crema’s macaron flavors: rooibos and strawberry-vanilla. While I preferred the rooibos, both flavors are delicious. If you’re going to Crema specifically for macarons make sure to call ahead first because they don’t have them every day. ________________________________
BEACON HILL CHOCOLATES, BOSTON, MA ($2 EACH) The eye-popping colors of Beacon Hill Chocolates’ macarons make them a fun gift
for friends. Although Beacon Hill Chocolates sells macarons, its focus is more on chocolate so the macaron flavors and supply vary based on the day. I’ve tried both their vanilla and their peppermint macarons. While both had a nice filling to cookie ratio, the vanilla macaron was far better than the peppermint. They are also similar in size to classic French macarons. ________________________________
I tried all three of their flavors, including Pistachio, Red Velvet, and Black Forest, a chocolate macaron with a cherry cream filling and a candied sour cherry center. I highly recommend Sportello’s macarons based on taste, but if you’re looking for something more traditional in size you might want to try somewhere else. ________________________________
SPORTELLO, BOSTON, MA ($1.50 EACH)
L.A. BURDICK CHOCOLATE, CAMBRIDGE, MA ($1 EACH)
While Sportello’s macarons are delicious, they are a bit too big. A macaron is about three times the size of a traditional macaron, which is almost too much.
Out of all the places I tried in the Boston-area, L.A. Burdick has the most traditional French macarons. They also have the largest variety of flavors including
cinnamon, citrus, coffee, pumpkin, raspberry, chocolate, and pistachio. I found all of their macarons to be excellent, but in my opinion, the raspberry, pistachio, and citrus flavors were the best. ________________________________
3 tablespoons unsweetened Dutchprocessed cocoa powder 2 large egg whites, room temperature Pinch of cream of tartar ¼ cup superfine sugar ________________________________
While finding macarons in Boston was not impossible, it did take a bit of research. Macarons are still a fairly new trend here in America, but with an increasing demand, they will likely become more prevalent throughout Boston in the near future. In the meantime, I highly recommend these four places, or you can try making your own using this recipe! ________________________________
- Pulse confectioners’ sugar, cocoa powder, and almond flour in a food processor until combined. Sift mixture 2 times.
CHOCOLATE MACARONS Adapted from Martha Stewart
1 cup confectioner’s sugar ½ cup almond flour
- Preheat oven to 375 degrees. Beat whites with a mixer on medium speed until foamy. - Add cream of tartar, and beat until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and beat until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
- Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging the pastry tip to the side of rounds rather than forming peaks. Tap the bottom of each sheet on a work surface to release trapped air. Let stand at room temperature for 15 minutes. - Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. Before putting a new sheet of macarons in the oven, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees. - Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release the macarons). - Sandwich 2 same-size macarons with 1 teaspoon of filling. ________________________________
CHOCOLATE GANACHE FILLING ½ cup heavy cream 3 ½ ounces dark chocolate, finely chopped 1 tablespoon unsalted butter ________________________________ - Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.
THE BLOODY MARY by emily hopkins
around, dim the lights, speak
softly and keep pungent foods
away: It’s time to talk about hangovers. No one likes to deal
with them, and many of us pretend that we don’t get them (as if
pretending they don’t exist will keep them away). Many hangover cures exist—The Cup of Coffee Cure, the Shotgunning a Beer Method, The B-12 Morning Binge. I’ve even heard of people who swear by downing raw eggs or oysters the morning after. When the Hangover Fairy visits during the wee hours of the
morning, the last thing I want to ingest is raw animal byproducts or anything brewed. Plus, a quick perusal of the internet will
produce myriad arguments over any and all hangover cures, and
that includes the one I’m going to show you today. But I promise, I approach this topic in earnest and with experience, so I hope you’ll take my word for it.
The Bloody Mary. The name comes from a vulgar religious
reference (the non-alcoholic version is the Virgin Mary. I think
you know where this goes). It’s tomato-y, it’s spicy, it’s more like
food than beverage, but the Bloody Mary is hands down my go to girl to help get me out of that dark and painful valley, and here’s why:
THE BOOZE. That ounce and a half of vodka dulls your senses enough to temporarily take away the pain of last night’s sins while you wait for the next part to rehydrate you.
THE FLUIDS. All that tomato juice isn’t just for show. It actually brings you back to somewhat hydrated from the brink of arid humanity.
THE SPICE. Horseradish, pepper and Worcestershire sauce hide the presence of the vodka, which is good, because that would probably make you vom.com. So now that I’ve got you up, here are some possible plans for your morning. ________________________________
HOMEMADE BLOODY MARY For the broke and the lazy among us, the homemade Bloody Mary is certainly the way to go. In the outside world there are people. Cars. The T. The sun. All things that are dreadfully painful. Dr. Emily says, take one of these and call me in the evening. 3 oz tomato juice 1 1/2 oz vodka 1/2 oz lemon juice celery salt ground pepper hot pepper sauce to taste 1 dash of Worcestershire sauce *(Vegetarians/vegans beware: Leave this out if you’re going meatless. This sauce is made from fermented fish bits.) Possible Garnishes: lime wedge, dill pickle spear, celery, green olives. (I strongly suggest the celery, but peel it before you stick it in your drink. No one wants to fight with that stringy skin, especially when you’re already down. Also, lime wedge is obligatory.) Recipe via about.com ________________________________
Oh, what’s that you say? Too hard to calculate with your brain the way it is? Try this:
BLOODY MARY MIX I’m sure the purists among you are cringing, but these are dire times! Who has time to measure those ingredients to the perfect proportion for your travel mug that you’ll be nursing all morning at work? I used Mr. & Mrs. T Horseradish Bloody Mary Mix (what can I say, I like the spice), which was good, albeit not as good as the home- or bar-made ones. This is also super convenient if you want to skip the vodka part and just take advantage of the drink’s hydrating qualities. ________________________________ Sorry, what? You don’t like tomatoes? Well, then how about…
CARROT MARY I know several people who can’t stand Bloody Marys because of the tomato juice part. They’ve likened the taste to drinking tomato sauce, which doesn’t sound pleasant at all. Because I’m such a believer in this cocktails healing effects, I was desperate to find them an alternative; and I’m glad to say, I was successful.
Carrot juice (I used Naked’s orangecarrot juice cocktail) was the perfect substitute. Use it in the same proportion as tomato juice, and add a little more spice (the juice was a little sweeter). Drink it. I promise you’ll feel a lot better. If you can’t bare to squint your eyes to see the measuring cup, or if you have company in your misery, I suggest you venture outside to one of these three places: Deep Ellum 477 Cambridge Street Allston, MA 02135 The Regal Beagle 308 Harvard Street, Brookline, MA 02446 Church 69 Kilmarnock Street, Boston, MA 02215 They are all under the same management, and therefore have the same Bloody Mary recipe. What sets them apart (besides having the best cocktails I’ve tasted in Boston): They garnish their Marys with a pickled string bean. It. Is. Di. Vine.
So hopefully by now you’ve finished your cocktail. Go back to bed and sleep for a couple hours. You’ll be right as rain when you wake up, and you’ll have Emily (and Mary) to thank.
Tea Time for Terriers On
a fast-paced campus where coffee reigns supreme, tea is often overlooked. Maybe it’s because a cup of black tea only has a third of the caffeine as a cup of coffee, and we all know that college students rely on caffeine more than we’d like to admit. Or maybe it’s because electric kettles are prohibited in our dorms, and microwaved hot water just doesn’t do tea justice. Whatever your reasoning may be for being loyal to coffee, I suggest you replace one of those daily cups o’ Joe with one of my three favorite black teas, which are perfect for fighting the winter blues. ________________________________
AWAKE BY TAZO This caffeinated black tea has a delicious burnt caramel flavor. It comes in an adorable mesh sachet that makes you feel a little luxurious. I always seem to drink Awake in times of stress (it’s my tea-ofchoice to sneak into the library with), and it never fails to calm me down.
The aroma and flavor is soothing, and with a little milk and sugar, it is divine. The best part about Awake? It’s sold at Starbucks, but also at the GSU, where the price is more wallet-friendly. ________________________________
BLACK CURRANT BY HARNEY & SONS While this tea is also caffeinated and black, it is entirely different from Awake. Harney & Sons spoils us with a delightful tea that is sweet, but not overly so. In fact, I often add a little local honey to it.
By Samantha Levy
PEACH CRAN-TANGO BY TEAVANA On the more luxurious end of the spectrum, we have a loose black tea from Teavana that is adorned with dried cranberries and peach slivers that come to life when immersed in boiling hot water. It is sweet with a little tang, and this tea can stand alone without honey, sugar, or milk. Teavana’s closest location to campus is in the Prudential Center, so tea-lovers beware: don’t go in unless you’re ready to spoil yourself a little, and if you do, it’s worth it. ________________________________
There is a world beyond coffee, and these three caffeinated black teas are great places to start exploring it. To sweeten the pot, if you’ll excuse the pun, the mesh sachets come in a lilac-colored metal tin that is perfect to keep after you’ve enjoyed your last cup of tea, in which case, you should go get more. This tea bursting with rich and fruity flavors is available at most grocery stores.
There is a world beyond coffee, and these three caffeinated black teas are great places to start exploring it. I find that the amount of caffeine in these teas achieves the perfect balance that is enough to keep me focused and energized, but not wired and running around the stacks of Mugar Library. Happy tea times to all!
walking through the doors of Porter Square, one initially thinks that they have entered into an average American mall. However, turn left into a certain corridor and you have stepped in and transported yourself into a little restaurant strip of Japan. You can hear the sizzling of the pan-fried gyoza ( Japanese dumplings). You can smell the authentic and soulful Ramen broth filling the air around you. You can see the rainbow of colorful sushi being presented to very satisfied customers. But after walking here during a somewhat frigid winter’s day, there is only one place that you should seek-Sapporo Ramen. A long line of eager, hungry patrons waiting for seats protrudes from the entrance of the ramen shop during its bustling weekend lunch hour. The wait— only 15 minutes—was well worth it. While my party waited in line, the chipper, fastpaced server took our orders, so that our food was served only five minutes after we were seated.
That particular afternoon I ordered their kim-chi ramen, which featured kim-chi (spicy fermented Korean cabbage), thin slices of pork, half of a boiled egg, bean sprouts, corn kernels, scallions and piece of nori (roasted seaweed sheet) in their house ramen broth. Used to the lighter and saltier Toyko-style ramen, I was initially taken aback by the broth’s rich flavor. But after the second slurp, I realized that this was just the thing I needed during that cold, windy winter’s day. It wasn’t just the broth that satisfied my taste buds. All the ingredients played the perfect notes to a symphony of flavor and texture. The kim-chi added slightly sour and spicy contrast to the rich and fatty notes of the broth, while the crunchiness of the bean sprouts and corn kernels complimented the soft, succulent slices of pork that melted in my mouth. The dish had achieved the perfect balance. My only complaint: The richness of the soup prevented me from finishing the entire bowl. When the winter’s bitter, and your attitude is worse, Sapporo Ramen is the ideal destination for the perfect bowl of soup.
THE RESULT IS A HEARTY AND RICH BROTH THAT LEAVES A SATISFIED AND SATIATED CUSTOMER IN ABSOLUTE BLISS. This was my first time eating a Sapporo-styled ramen. Unlike the mediocre, microwavable ramen with questionable powders, plastic veggies, and an unfortunately distinguishable artificial flavor, real ramen takes more than 3 minutes in a radioactive cup to produce, and with much more satisfactory results. Each region of Japan has their own unique take on the dish. Sapporo-style ramen originates from the Sapporo, Japan, the capital and largest city on the island of Hokkaido. What differentiates Sapporo ramen from the other styles is the distinct full-flavored miso broth. The soup features akamiso (red soybean paste) base and is accented with meat, garlic and ginger. The result is a hearty and rich broth that leaves a satisfied and satiated customer in absolute bliss. Porter Square’s Sapporo Ramen’s broth is made by boiling chicken and fresh vegetables for more than ten hours. The results are absolutely phenomenal.
Although it is somewhat of a schlep from BU, the adventure is well worth it. If you want to get authentic miso ramen without going into a study abroad program, Sapporo Ramen in Porter’s Square is your best bet. It’s Hokkaido ramen authenticity at its greatest. ________________________________ RESTAURANT “DEETS” ADDRESS 1815 MASSACHUSETTS AVE CAMBRIDGE, MA 02140 NEIGHBORHOOD: PORTER SQUARE PHONE NUMBER (617) 876-4805 HOURS MONDAY THRU SUNDAY 11:30AM-9:00PM CASH ONLY
RESTAURANT REVIEW: SAPPORO RAMEN
by Rochelle Li
C ookie C o T RUFFLE M
FOUR RECIPES, AN ARRAY OF FLAVORS AND MORE THAN ONE HUNDRED COOKIE A CRUNCHY VARIATION OF A TRADITIONAL PEANUT BUTTER TREAT, A SCRU
ES; THIS ISSUE’S COOKIE COMPILATION INCLUDES THE CLASSIC BUTTERY COOKIE, UMPTIOUS PUMPKIN BAR AND A LICK-YOUR-FINGERS CHOCOLATE DELIGHT.
cake balls, cookie-dough spheres, and batter covered in chocolate. Whatever the name, these bite size treats are delicious. Each recipe is enough for a month’s long supply of sweet snacks—or you can just eat them all in one sitting and hit the gym tomorrow. They are so small that you can sample many, because let’s face it, why stick to one dessert when you can have many?
MASCARPONE CREAM CHEESE ICING Adapted from Epicurious Makes enough for 24 cupcakes. Active time: 10 minutes. Total time: 10 minutes.
8 oz. cream cheese, at room temperature 2 sticks unsalted butter, at room temperature 2 cups powdered sugar Pinch of salt 8 oz. mascarpone cheese 1 teaspoon vanilla extract - In the bowl of an electric mixer fitted with a paddle attachment, beat butter, cream cheese, and powdered sugar on mediumhigh speed until light and fluffy. Add a pinch of salt. - Beat in mascarpone on very low speed until just combined. Overbeating will cause icing to curdle. Stir in vanilla extract.
RED VELVET MASCARPONE TRUFFLES
Adapted from How Sweet It Is Makes about 80 truffles. Active time: 45 minutes. Total time: 3 hours, including chilling.
1 box red velvet cake mix, prepared and baked 1 ½ cups mascarpone cream cheese icing (see recipe below) 8 oz. semisweet or white chocolate for coating - Prepare cake batter and bake as directed on the box. Once cake is completely cool, transfer into the bowl of an electric mixer. Add icing and mix on low to medium speed, until a dough forms. Refrigerate for at least two hours. - Line rimmed baking sheet with parchment paper. Roll cake dough into ¾-inch balls and place on prepared baking sheet. Freeze balls for about one hour or until very firm. - Melt chocolate in the microwave in 30-second intervals, stirring between each. Using a fork, dip balls in melted chocolate and coat; let excess fall and return truffles to the lined baking sheet. Refrigerate truffles until chocolate is set. - In a medium bowl, combine flour, baking soda and salt. Whisk until well mixed. - In a large bowl, mix melted butter with:
COOKIE DOUGH TRUFFLES
Adapted from Recipe Girl Makes about 70 truffles. Active time: 40 minutes. Total time: 2 ½ hours, including chilling
1/2 cup (1 stick) butter, at room temperature ¾ cup packed light brown sugar 1 teaspoon vanilla extract 2 cups all purpose flour 14 oz. sweetened condensed milk 1 cup miniature semi-sweet chocolate chips 8 oz. chocolate for coating - In the bowl of an electric mixer, cream butter and brown sugar; add vanilla. Slowly beat in flour, until fully incorporated. Beat in sweetened condensed milk
and mix until combined. Stir in chocolate chips and mix well. - Cover bowl with plastic wrap and refrigerate for one hour or until dough is firm. Line rimmed baking sheet with parchment paper. Roll dough into 3/4-inch balls and place on prepared baking sheet. Freeze balls for about 30 minutes. - Melt remaining chocolate in the microwave in 30-second intervals, stirring between each. Using a fork, roll balls in melted chocolate and coat. Return to lined baking sheet and refrigerate until set.
PEANUT BUTTER PRETZEL TRUFFLES
Adapted from How Sweet It Is Makes about 20 truffles. Active time: 30 minutes. Total time: 2 ½ hours, including chilling.
½ cup natural smooth peanut butter ¼ cup finely chopped pretzels 2/3 cup milk chocolate for coating - Combine peanut butter and chopped pretzels in a medium bowl. Freeze for 15 minutes or until firm. - Line a rimmed baking sheet with parchment paper. Roll peanut butter mixture into ½-inch balls and place on prepared baking sheet. Put truffles in the freezer for one hour or until very firm. - Melt chocolate chips in the microwave in 30-second intervals, stirring between each. Roll chilled truffles in chocolate using a fork and a spoon. Place truffles back on lined baking sheet and refrigerate for 30 minutes or until chocolate is set.
Adapted from Smitten Kitchen Makes about 60 truffles. Active time: 40 minutes. Total time: 2 hours, including chilling.
11 oz. finely chopped bittersweet chocolate (at least 60% cacao), or chocolate chips 2/3 cup heavy cream Unsweetened cocoa powder for dusting - Place 8 oz. chocolate in a large bowl. In a small heavy saucepan, bring heavy cream to a boil (use the smallest pan possible to avoid extra evaporation). Once cream is boiled, turn heat off and let cool for one minute. Bring to second boil.
- Pour cream directly over chocolate and mash with a wooden spoon. Using a whisk, carefully stir in concentric circles; don’t beat or air bubbles will form. Work your way from the center towards the edge and whisk until ganache is smooth. - Let ganache sit for about one hour. Line a rimmed baking sheet with parchment paper. Using a pastry bag with a 3/8-inch opening, pipe into mounds, ¾-inch high and 1-inch wide, on baking sheet. When piping, finish off the mounds with a flick of the wrist to soften and angle the point tip. Freeze truffles about 15 minutes or until firm. - Meanwhile, melt remaining chocolate in the microwave in 30-second intervals, stirring between each. Using plastic gloves, smear melted chocolate on your palm and gently rub each chilled truffle to lightly coat it. Toss truffles in cocoa powder using a fork, and shake to eliminate excess coating.
OREO COOKIE TRUFFLES
Adapted from How Sweet It Is Makes about 60 truffles. Active time: 30 minutes. Total time: 2 ¾ hours, including chilling.
18 Oreo cookies 8 oz. cream cheese, softened
8 oz. chocolate for coating - In a food processor, pulse Oreos until finely crushed. Add cream cheese in separated chunks and process until a dough forms. Place dough in the freezer for about 20 minutes. - Line a rimmed baking sheet with parchment paper. Roll dough into ¾-inch balls and place on lined baking sheet. Freeze for about 1 ½ hours, or until hardened. - Melt chocolate in the microwave in 30-second intervals, stirring between each. Using a fork, coat Oreo balls in melted chocolate and return to lined baking sheet. Refrigerate until set.
Spring issue of TasteBUds.