Spoon — Fall 2013

VOLUME 2 ISSUE 1 FALL 2013

SPOON

UNIVERSITY homemade girl scout

SAMOAS

RELIVE YOUR

CHILDHOOD

FAVORITES

+

COOKIES

FOR THE HOLIDAYS

BACON MANIA TAKES OVER BEST OF

DESSERTS HOMARO CANTU

ON THE SCIENCE OF FOOD

Winner of BRAVO’s Top Chef Masters, Chef Rick Bayless.

Inspired by the markets of Central Mexico

Frontera Fresco’s beef, pork and chicken have been raised naturally on vegetarian feed.

They are never given antibiotics or growth hormones.

Located on the Norris Center ground floor, 1999 Campus Drive

22

26

30

VOLUME 2 \ ISSUE 1 \ FALL 2013

A new beginning It being well into November, the heavy coats are already out and we’re starting to get hit with the familiar chill of Chicago winter. While 30 degree weather isn’t exactly anyone’s definition of fun, it is also what gives such signature character to this campus we call home. In this issue, we wanted to touch upon all the things that make fall quarter, despite the frosty temperatures, possibly the best quarter—from sipping on hot spiced wine, to tips on hosting a champion’s football viewing party. We prepare for the holiday season with a nutritional breakdown of classic Thanksgiving dishes, a foodie gift guide and a slew of our top Christmas cookie recipes. And what better way to stay cozy in the wintertime than with your favorite childhood dishes, made doable even inside a dorm kitchen?

Last but not least, we want to give a shoutout to our now thriving family of 10 Spoon chapters, newly welcoming U Mich, U of Rochester, Princeton and Wash U. With the advent of the brand new website, we hope our mission of exploring food as beyond mere sustenance comes to you in even more facets. facebook.com/NUSpoon instagram.com/nuspoonmag

Happy eating, Andrea Kang Editor in Chief

pinterest.com/spoonuniversity twitter.com/nuspoonmag QUESTIONS? COMMENTS? Email

nu.spoonuniversity@gmail.com

COVER PHOTO BY DANIEL SCHULEMAN, COVER COOKIES MADE BY JAMIE GEBHARDT

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05 10 11 14 16 38 42

WHAT’S E AVORIT YOUR F OOD CHILDH O O F D?

EDITOR IN CHIEF Andrea Kang CREATIVE DIRECTOR KK Rebecca Lai PUBLISHER Lauren Miceli

Ch ick en Fin ger s and Fre nch Fri es

Honey comb Cereal

ONLINE EDITOR IN CHIEF Megan Suckut MANAGING EDITOR Jamie Gebhardt AD SALES DIRECTOR Dan Lesser TREASURER Nadine Jachi MARKETING/PR DIRECTOR Jade Chen PHOTO DIRECTOR Danny Schuleman WEB PHOTO DIRECTOR Lily Allen

RECIPE EDITOR Kendall Siewert Mom’s Chicken Pot Pie RESTAURANT EDITOR Eilis Lombard CAMPUS EDITOR Sophie Jacob FOOD FOR THOUGHT EDITOR Izzie Baum KITCHEN 101 EDITOR Danielle Zhu STUDENTS EDITOR Katherine Dempsey HOW TO VIDEO EDITOR Mary McGrath MAN ON THE STREET/NEWS VIDEO EDITORS Gabby Chefitz, Sari Soffer

Kraft Mac and Chees e

SENIOR WRITERS

Maya Krasnow, Maggie Gorman, Kendra Valkema WRITERS

George Markoulakis, Maddy Shannon, Alyssa Brewer, Alexa Santos, Abby Reisinger, Lauren Feld, Michelle Laszlo, Ashley Gilmore, Liza Keller, Stephanie Marshall, Leanna Smith, Tara Longardner, Francesco Guerrieri, Chelsea Renter, Dan Ryan, Hannah Kliot, Sarah Munger, Jenny Schackett, Emily Wickwire, Arielle Cooper, Angela Lin, Jessica Yang, Annie Trimber VIDEO TEAM

Joanne Lee, Garrett Goehring, Stephanie Haines, Sam Guff, Elena Besser, Anna Kranwinkle, Ari Moskowitz, Hyo Jin Park PHOTOGRAPHERS

Hannah Lin, Kirby Barth, Alex Tom, Christine Chang, Bernard Wen, Emily Kim, Malia Hu, Ina Yang, Gregoire Durand, Astrid Goh, Naib Mian, Piril Dobrucali, Yair Sakols MARKETING/PR TEAM

Mariel Falk, Andrea Cladek, Marissa Karen, Jacob Greenberg, Samuel Spector, Breanna Lucas, Rachel Hirsch, Sombreuil Hubbard, Alexandra Gore, Ashley DuBois, Genna Krecicki, McKenzie Maxson, Sarah Rense, Arielle Miller, Samantha Meltzer AD SALES TEAM

Kerri Harrington, Lori Janjigian, Margaret Kuo, Christina Lu Lu, Cory Young, Kate Gladstone, Garrett Goehring, Andreas Dal Paz, Jane Herman, Kathy Hong Dinosaur DESIGNERS ets Ashley Wu, Kyle Hancher, Allison Tomek, Lynne Carty Chicken Nugg Spoon Magazine is an extension of Spoon University, an online campus food community founded by Northwestern alumni Sarah Adler and Mackenzie Barth. spoonuniversity.com

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YOUR HEALTHY SERVING OF MIND-SNACKS

Vin Chaud Warmer than a drunk jacket

By Stephanie Marshall When the weather gets too chilly to sip on your favorite beer, vin chaud will give you the warm, boozy buzz you’re craving.

This hot mulled wine, a wintertime staple in Europe, is made by simmering red wine and fragrant spices. Bonus: the cheaper the wine, the better.

EASY

15 MINUTES SERVES WHAT

PHOTO BY DANIEL SCHULEMAN

1 bottle red wine Zest of one orange 2 cinnamon sticks, broken 5 cloves, whole 2 tablespoons sugar ¼ teaspoon nutmeg

HOW 1

ADD all ingredients to a large saucepan and bring to a simmer.

Do not allow the wine to boil.

2 STIR lightly until sugar is dissolved and spices are infused, about 10-15 minutes.

3 REMOVE from heat and enjoy warm.

NU.SPOONUNIVERSITY.COM |5

HOW TO PREPARE AND COOK PUMPKINS

Peel pumpkin and slice into manageable pieces.

Don’t just carve it — cook it! By Abby Reisinger ROASTED PUMPKIN Pumpkin spice lattes, pumpkin pie, pumpkin anything and everything — it seems that in the fall, the pumpkin is in vogue.

Harvested in September and October, this North American squash is a relative of the cucumber and watermelon, but it usually has white or (of course) orange skin. Plus, different varieties have some fun names like “Oz,” “Autumn Gold” or my favorite, “Baby Boo.” Besides its obvious use as a Jack-o’-lantern, the pumpkin is a versatile vegetable — the seeds and flesh are both edible in many ways.

Here’s our breakdown of America’s favorite fall vegetable.

Health Benefits This versatile vegetable is insanely good for you. One cup of cooked pumpkin has only 50 calories, no fat and no cholesterol and lots of beta-carotene and the antioxidant lutein, both of which keep your eyes healthy.

SEEDS EASY

HOW

WHAT ½ cup raw, whole pumpkin seeds 2 teaspoons melted butter Pinch of salt

Choosing and Storing a Pumpkin Pick a pumpkin that is bright, smooth and firm. Whole pumpkins can be stored for up to 3 months in a cool, dry area, but once sliced, they can be kept in the fridge for up to 1 week. If the pumpkin has been cooked, you can keep it refrigerated in an airtight container for 1 week or freeze it for up to 6 months.

Remove seeds.

tip the seeds have protein,

healthy fats, minerals and a small amount

of omega-3 fatty acids.

Roast, boil or steam pieces until tender.

Use traditional spices like nutmeg or cinnamon, or go against the grain and try orange zest, hot sauce or chili powder.

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25 MINUTES SERVES

TONIGHT THE GREAT PUMPKIN WILL RISE OUT OF THE PUMPKIN PATCH. HE FLIES THROUGH THE AIR AND BRINGS TOYS TO ALL THE CHILDREN OF THE WORLD. — LINUS, IT’S THE GREAT PUMPKIN, CHARLIE BROWN

1

PREHEAT oven to 300˚F. 2 TOSS seeds in a large bowl with melted butter and salt until completely coated.

3 SPREAD seeds onto a baking sheet in a thin layer.

4

BAKE in oven until golden brown, about 20 minutes. Stir occasionally for even roasting.

PHOTO BY DANIEL SCHULEMAN

Pumpkins can be cooked like any other winter squash.

PUMPKIN 101

FEED

SPICE UP YOUR LIFE It’s more than just a well-known song from the ‘90s. By Sacha Perold

garlic salt

dill weed

e seasonin eo l g r C

We all know and love fresh garlic, but for an easy substitute try garlic salt, a combination of dried ground garlic and table salt. It adds tons of flavor and spares you from stinky hands. Love the garlicky taste but want to skip the salt? Try garlic powder, a salt-free seasoning with the same bold kick.

Dill weed originates from the parsley family and is popular in cuisines all around the globe. This soft but highly aromatic herb has a flavor reminiscent of celery, parsley, anise and subtle lemon.

This salty seasoning is typically a blend of paprika, garlic powder, onion, black pepper and cayenne.

The most popular brand is the original Tony Chachere’s, hailing from Louisiana. Creole tends to accompany Cajun dishes like gumbo, but it can also spice up meats and veggies.

try it with salmon, eggs, green beans, greek yogurt dip

try it with hamburgers, guacamole,

try it with jambalaya, chili, polenta,

c

he s u r

d red pepp

e

burgers, eggs, steamed vegetables

on pepper lem

sea salt

r

PHOTO BY DANIEL SCHULEMAN

stews, soups, popcorn

Made from dried and crushed red chile peppers, red pepper flakes are often thought of as a standard seasoning alongside salt and pepper. These smoky little flakes add heat and intensify the flavor of whatever ingredients they season.

This simple but powerful spice blends granulated lemon zest with cracked black pepper, lending a bright, citrusy, peppery kick.

Although most commonly used on fish, lemon pepper can add flavor to a variety of meats, vegetables and pastas.

try it with tomato sauce, orange

try it with grilled meats, pasta, fish,

chicken, frittatas, grilled eggplant

pork, zucchini, couscous

Perhaps the trendiest spice on our list, sea salt brings any dish to life — sweet or savory — with its coarse texture and bold, salty punch. Sea salt ranges from a basic cooking ingredient (crystalline sea salt) to a gourmet garnish (fleur de sel) sprinkled for an elegant finishing touch. try it with dark chocolate, vinegar

chips, freshly sliced tomato, caramel

NU.SPOONUNIVERSITY.COM |7

A FOODIE GIFT GUIDE From the newly minted cook to the veteran chef, from the Nerdwesterners to the Northwasted, we’ve got a gift for everyone this holiday season. By Kendra Valkema

3

1

BOOKWORM

KITCHEN NOVICE

CUISINART 12” STAINLESS STEEL SKILLET This classic skillet is ideal for the newbie behind the stove who needs a reliable pan to get the job done.

While it might be the first pan an aspiring chef adds to the cupboard, with its lifetime warranty, it could also be the last.

Cuisinart.com or Amazon | $49.95

JERUSALEM: A COOKBOOK

Barnes and Noble | $21

2

BUDDING BAKER

SILPAT MAT Learning how to bake can often involve cookies sticking to “non-stick” pans or endless sheets of parchment paper. The silicone Silpat ensures picture-perfect batches of cookies that virtually slide off the pan. Your friend will win baking fame, and you will earn gratuitous baked goods.

Bed Bath & Beyond | $24.99

4

ULTIMATE FOODIE

GIFT CARD TO MINDY’S HOT CHOCOLATE Mindy’s Hot Chocolate is a crowd-pleaser dessert bar that also offers killer lunch and brunch. There’s a reason why the restaurant was placed in our Best Desserts feature this fall (page 22), so pick up the tab for a friend and let him or her indulge in the rich specialty hot chocolates and delicious desserts without worrying about the bill.

Mindy’s Hot Chocolate | Any amount

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PHOTO COURTESY OF CROWN PUBLISHING GROUP AND TEN SPEED PRESS, SASA DEMARLE INC., CUISINART, MINDY’S HOT CHOCOLATE

This award-winning cookbook pairs stunning photos and inventive, inviting dishes. The collection of 120 recipes is a visual tour of the diverse city of Jerusalem, and it’s sure to become a topof-the-stack staple for any culture-hungry chef.

FEED

5

TRAVELING TASTEBUDS

INTERNATIONAL SALT-FREE SEASONINGS BLEND GIFT BOX

8

Give the cosmopolitan foodie in your life tickets to Mexico, Paris, Singapore and Spain without ever leaving the kitchen. This set contains regional spices and herbs that are ground in small batches to ensure freshness.

Pommes de terre, anyone?

The Spice House | $22.95

TOP-SHELF OBSESSED

6

PEACH WHITE BALSAMIC VINEGAR This bright and sweet vinegar is bound to be used in unexpected ways by the adventurous chef.

It can add summery flavor to anything from meats to seafood or fresh salads and salsas. Old Town is Chicago-based but imports this premium vinegar from Italy, making this local bottle worthy of any gourmand’s taste.

PRO TAILGATER

BOTTLE OPENER PHONE CASE What do you get someone who already has the perfect grill, tons of booze and the best sports gear? A school-spirited iPhone case that can effortlessly open up all that booze, of course.

You can even customize a case to immortalize that regretted game day Snapchat.

Old Town Oil or oldtownoil.com | $17.95

PHOTO COURTESY OF HEADCASE, OLD TOWN OIL, KIJKSHOP, HALF ACRE BREWING COMPANY, THE SPICE HOUSE

beaheadcase.com | $24.99

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OFF-CAMPUS NEWBIE

MAGIC BULLET No apartment has the space (or the budget) for a blender and food processor. We all know the Magic Bullet can make smoothies, but it can also chop veggies, whip up hummus and mix drinks for a party.

Amazon | $49.99

9

BOOZER

TOUR OF HALF ACRE BEER COMPANY Half Acre has grown from a humble brewery to a favorite even outside the Chicago area. The beer junkie in your life will love getting to tour the inside of the brewery with a new pint glass in hand to sample the taps. Afterwards, he or she can check out the tap room, which is just that: all beer and nothing else.

Must be purchased the day of the tour, on-site and in cash | $10

NU.SPOONUNIVERSITY.COM |9

TOUCHDOWN TREATS Game-changing snacks for any viewing party By Liza Keller

Whether you’re watching our beloved Wildcats or your favorite NFL team, a viewing party isn’t complete without game time snacks that are easy to prepare and eat. Here are some treats that won’t keep you in the kitchen while the game is on.

PIGS IN A BLANKET EASY

15 MINUTES SERVES

WHAT 8 sausages, cut in half; 1 package Pillsbury crescent dinner rolls HOW PREHEAT oven to 375°F. CUT crescent triangles lengthwise into 16 even pieces.

WRAP each sausage half in dough and bake until crescent rolls are golden brown, about 10 minutes.

BUFFALO DIP EASY

30 MINUTES SERVES

WHAT 2 8-ounce blocks of cream cheese, softened; ½ cup blue cheese dressing; ½ cup ranch dressing; 1 cup Frank’s Red Hot Buffalo Wing sauce; 2 cups shredded cheddar cheese; 2 boneless, skinless chicken breasts, cooked and shredded HOW PREHEAT oven to 375°F. MIX cream cheese, dressings and buffalo wing sauce in a large bowl until smooth and creamy. FOLD in chicken and one cup of shredded cheese.

POUR into a baking dish and top with remaining cup of cheese. BAKE for 20 minutes.

PHOTO BY DANIEL SCHULEMAN

PIZZA QUESADILLAS EASY

10 MINUTES SERVES

WHAT 8 whole-wheat tortillas; 2 cups shredded mozzarella; 2 cups marinara sauce; 1 package sliced pepperoni HOW PREHEAT oven to 375°F. PLACE tortillas on baking sheet and spread marinara sauce on tortillas. SPRINKLE with shredded mozzarella, lay slices of pepperoni and top with another tortilla. BAKE until cheese is melted, about 8 minutes.

10 |

GENTLEMEN, THE HOPES AND DREAMS OF AN ENTIRE TOWN ARE RIDING ON YOUR SHOULDERS. YOU MAY NEVER MATTER AGAIN IN YOUR LIFE AS MUCH AS YOU DO RIGHT NOW. — COACH GARY GAINES, FRIDAY NIGHT LIGHTS

WHAT’S YOUR PROBLEM? HERE’S THE ANSWER.

I’LL STOP THE WORLD & MELT WITH YOU Cause grilled cheese doesn’t always have to be savory. By Stephanie Marshall

EASY

10 MINUTES SERVES WHAT

4 ounces Brie 6-8 raspberries, mashed 1½ ounces dark chocolate 2 slices crusty bread 1 tablespoon butter

HOW 1

SPREAD butter on one side of each slice of bread.

2

STACK Brie, raspberries and chocolate onto

unbuttered side of bread. Top with the other slice.

3

HEAT in a frying pan over medium heat until golden brown, about 4 minutes. Flip carefully and heat other side for another 4 minutes.

PHOTO BY BERNARD WEN

There’s no denying it — everyone loves cheese. Gooey Brie, sweet dark chocolate and tart raspberries take this grilled cheese from drunchie to dessert. Now you can have cheese for every meal, and really, who doesn’t want that?

DARK CHOCOLATE, RASPBERRY AND BRIE GRILLED CHEESE

NU.SPOONUNIVERSITY.COM |11

K

X PHOTO BY KENDRA VALKEMA

Q

C UI

FI

CUP NOODLES NO MORE Take ramen from late-night snack to nutritious dinner. By Alyssa Brewer nstant ramen gets a bad rap as a staple for broke, too-hungryto-be-choosey college students, but a few quick and easy additions can transform this latenight sodium binge into a desirable meal. Throw in some vegetables and a poached egg to take your noodles from mundane to mouthwatering.

I

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EASY

15 MINUTES SERVES WHAT

FOR A MORE FLAVORFUL BROTH, USE 1 ½ CUPS BEEF, CHICKEN OR VEGETABLE BROTH, PLUS ½ CUP WATER.

2 cups water ½ medium onion, sliced ¼ cup mushrooms, sliced ¼ cup bok choy (or other greens), chopped ¼ cup frozen corn 1 package instant ramen noodles 1 egg 2 scallions, cut into 2-inch pieces

HOW 1

BRING water to a boil in medium pot.

2

ADD noodles to boiling water and cook for about 3 minutes.

3

STIR in flavor package. Discard dried vegetable package and stir in fresh and frozen vegetables.

4

CRACK raw egg into soup and push it toward the bottom to cook in the hot broth.

5

LET everything simmer until onions, bok choy and corn are cooked through, and mushrooms and scallions are tender. The egg should be cooked enough that the exterior is white.

I AM IN COLLEGE. DON’T YOU SEE? I’M SUPPOSED TO LIVE IN A CRAPPY APARTMENT. I’M SUPPOSED TO EAT RAMEN NOODLES... — RORY GILMORE, GILMORE GIRLS

SOLUTION

OU

All Souped Up

TO F

TH

They’ll never know it’s Campbell’s.

By Maya Krasnow

E

CA

N

When looking for a hearty, comforting dish to satisfy your hunger pangs, this savory combination of potatoes, cream and bacon is sure to please. You would never guess that this warm-your-bones dish begins with a can of store-bought soup and can be prepared in under 20 minutes.

LOADED POTATO SOUP EASY

20 MINUTES SERVES WHAT

1 can cream of potato soup ¼ cup shredded cheddar cheese 1 russet potato, diced 2 slices bacon, chopped 2 green onions, thinly sliced

HOW 1

FRY bacon in saucepan until crisp. Remove and let cool on paper towel for 5 minutes.

2

DISCARD bacon fat from saucepan.

3

WASH and peel potato. Dice into small, bite-sized pieces.

4

COOK potato in saucepan until brown, about 10 minutes.

5

ADD potato soup and cook over medium heat for about 6 minutes.

6

PHOTO BY CHRISTINE CHEN, ILLUSTRATION BY ASHLEY WU

LADLE soup into two serving bowls and sprinkle with cheese, bacon and scallions.

CANNED SOUP

BUTTERNUT SQUASH

TOMATO

CLAM CHOWDER

CHICKEN

THE SOLUTION Spice it up with coconut milk, curry powder and cumin.

Add texture and creaminess with packaged tortellini, milk and seasonings.

Garnish with corn and bacon bits for more crunch.

Mix in corn, chicken, tortilla chips and cheddar cheese for a Tex-Mex flair.

NU.SPOONUNIVERSITY.COM |13

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PHOTO BY LILY ALLEN

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PASTA PRIMAVERA EASY

Frozen to fresh Defrost your way to a meal. By Liza Keller Don’t want to trek outside in the cold Chicago weather? Ditch the trip to the supermarket, and make dinner tonight from your freezer.

Here’s one way to transform your frozen vegetables into a filling and savory pasta dinner in just 20 minutes.

VEGETABLE DEFROSTING GUIDE run these frozen

microwave in bowl

vegetables under

covered with damp

warm water:

Corn Peas Vegetable medley Shelled edamame

paper towel about

3-5 minutes:

Spinach Broccoli Cauliflower Green beans Brussels sprouts

20 MINUTES SERVES WHAT

HOW 1

½ cup frozen vegetables (peas, asparagus, broccoli, cauliflower, carrots and peppers all work well) 8 ounces penne pasta ½ cup grated Parmesan cheese ½ cup grape tomatoes, sliced in half 1 clove garlic, finely chopped 1 tablespoon olive oil

COOK pasta in boiling water until al dente, about 10 minutes.

2 DEFROST vegetables using our “Vegetable Defrosting Guide.”

3 HEAT oil in a medium-sized skillet and add garlic.

4 ADD defrosted vegetables and tomatoes to skillet and cook for about 3 minutes.

5 DRAIN pasta. Add pasta and Parmesan to skillet.

6 SEASON with salt and pepper.

OTHER METHODS OF DEFROSTING cook it frozen method:

Simply cook the food as if it were fresh, but allow more time for it to be cooked. Only do this with vegetables or small pieces or slices of meat.

refrigerator method:

Let wrapped frozen item thaw in refrigerator at least 4-5 hours before preparing food.

cold water method:

Put the food in a watertight plastic bag and run cold water over it, turning the package over every few minutes so both sides thaw evenly.

Put the food in a microwave-safe bowl. Microwave until thawed.

eat immediately refreezable

eat immediately

14 |

microwave method:

eat immediately

SOLUTION

GO

TEN MINUTE GOURMET DINNER

OD

‘N

QU

IC

Use fresh pesto to upgrade a basic sandwich.

By Michelle Laszlo

ollege kids are always looking for a way to cook up a fast meal. By now, pasta with jarred tomato sauce and scrambled eggs are probably beyond boring, maybe even a little loathsome. Do it up with a quick sammie instead — this one will get you out the door just as fast as stirring Prego into your nightly noodles.

C

ROAST BEEF SANDWICH WITH PESTO EASY

10 MINUTES SERVES

PHOTO BY ALEX TOM

WHAT

tip make a delicious

2 slices white bread 6 slices roast beef 2 slices pepper-jack or provolone cheese 2 tablespoons pesto Handful of arugula (optional)

homemade pesto to accompany your sandwich

HOW 1

HEAT pan to medium heat.

2

TOAST bread in pan, then flip.

3

TOP toasted side of bread with cheese.

4 HEAT roast beef for 1 minute in pan next to sandwich (no oil necessary).

5 STACK roast beef over melted cheese and top with pesto, and arugula if using.

6 CLOSE sandwich, cut in half and serve.

MAKE YOUR OWN PESTO START WITH A BASE: ½ cup extra virgin olive oil 2 cloves garlic Salt and pepper to taste

THEN CUSTOMIZE: savory ½ cup toasted walnuts 1 cup sage 1 cup parsley

fresh

zesty 2 cups cilantro ¼ cup grated Parmesan 2 tablespoons lime juice

minty

1 ½ cups basil ½ cup grated Parmesan 3 cup toasted walnuts 2 sun-dried tomatoes

4 cups mint 3 cup almonds

NU.SPOONUNIVERSITY.COM |15

K

3X3

The secret lies where cheapness and laziness meet creativity. By Maggie Gorman Got a few random ingredients lying around your kitchen but don’t know how to finish them up? Struggling to keep yourself fed in your off-campus apartment? Well, this one’s for you.

Our new 3 x 3 Solution installment shows you how to produce three unique recipes from just three ingredients: peas, Parmesan and sourdough bread, along with the help of some pantry basics, of course.

CHICKEN MILANESE This chicken Milanese can be served a hundred other ways throughout the week if you make a big batch.

EASY

40 MINUTES SERVES WHAT

STEP 2

3 tablespooons pea pesto Chicken Milanese 6 boneless, skinless chicken cutlets ¾ cup sourdough bread crumbs 1 tablespoon Italian seasoning 3 cup grated Parmesan cheese 1 tablespoon olive oil Salt and pepper to taste Salad

STEP 5

2 cups fresh arugula 1 tablespoon olive oil 2 tablespoons grated Parmesan cheese ½ pint cherry tomatoes, halved

HOW 1

frozen peas

grated Parmesan

MIX bread crumbs, Parmesan and Italian seasoning. Spread bread crumb mixture evenly on a large plate.

sourdough baguette STEP 6

TWO QUICK RECIPES YOU’LL NEED FOR THE REST OF THE DISHES

PREHEAT oven to 450°F.

2

3

COMBINE olive oil, salt and pepper in a shallow dish.

4

DIP both sides of each cutlet in olive oil, then in bread crumbs.

5

PLACE cutlets on baking pan, and bake for 7 minutes on each side.

6

TOSS arugula, cherry tomatoes, olive oil, lemon juice and Parmesan to make the salad.

7

TOP each finished cutlet with salad and pea pesto.

Combine all ingredients in a large bowl and pulse together in blender or mash with fork.

SOURDOUGH BREAD CRUMBS Slice and toast half of a baguette until completely crisp. Pulse into crumbs in blender or crumble using your hands.

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PHOTOS BY MAGGIE GORMAN, ILLUSTRATIONS BY ALI TOMEK

PEA PESTO (makes 3 cups) 1 ½ cups frozen peas, thawed or microwaved ½ cup grated Parmesan cheese 2 cloves garlic, minced 2 tablespoons olive oil Salt and pepper to taste

SOLUTION

TR

PEA CROSTINI This comforting and refreshing snack uses one cup of the pea pesto from the chicken Milanese. It’s filling, yet easy as can be.

IP

LE

PL

AY

5 MINUTES SERVES

EASY

WHAT ½ sourdough baguette 3 cup olive oil 1 cup pea pesto 3 cup grated Parmesan cheese

HOW 1

SLICE baguette and toast slices until golden brown.

2

DRIZZLE olive oil lightly over each slice, and top with pea pesto as desired.

3

SPRINKLE Parmesan cheese over each slice.

PEA FRITTERS

STEP 1

Use the pea pesto and bread crumbs to make simple and flavorful pea fritters. The vibrant green color and fresh flavors will make this dish seem more sophisticated than a four-step recipe.

EASY

20 MINUTES SERVES WHAT

STEP 2

STEP 1

1 cup pea pesto 1 ½ cups frozen peas, thawed or microwaved ¾ cup bread crumbs 2 tablespoons onion powder 1 egg 2-3 tablespoons flour 2 tablespoons olive oil

HOW

STEP 3

1

MASH thawed peas, bread crumbs, onion powder and egg into pea pesto.

2

ADD in flour as needed, until consistency holds together but isn’t too dry.

3

HEAT olive oil in a skillet over medium-high heat. Meanwhile, form pea mixture into four patties.

4

FRY patties until evenly browned and crispy, about 5 minutes on each side.

5

DONE...YUM

SERVE plain, with pea pesto, or atop arugula-cherry tomato salad.

STEP 4

NU.SPOONUNIVERSITY.COM |17

CAKE BATTER MILKSHAKE It’s dessert in a box! Ooh dessert in a box baby...

By Sophie Jacob If you’re looking for dessert on the go, this milkshake is your ticket. Here’s a one-step recipe that transforms your typical milkshake into a richer, thicker dessert.

EASY

5 MINUTES SERVES WHAT

2 cups chocolate, vanilla or cookie dough ice cream 1 cup milk ½ cup cake mix in flavor of choice Whipped cream or dash of cocoa powder

HOW 1

BLEND milk, ice cream and cake mix in a Magic Bullet or blender until smooth and creamy. Or whisk this together by hand.

tip you can even use hot chocolate powder!

2

SERVE with whipped cream or sprinkle of cocoa powder.

HERE ARE SIX ADDITIONAL WAYS TO USE THIS SWEET TREAT: Funfetti Cake Dip, page 36 Strawberry Cake Batter Rice Krispie Treats Chocolate Pancakes Funfetti Doughnuts No-Bake Vanilla Cake Batter Truffles Red Velvet Puppy Chow, recipe online

18 |

MILKS DONE THAT BODY GOOD! — GEORGE, ROOKIE OF THE YEAR

PHOTO BY ANDREA KANG

WHO KNEW THESE CAKE MIXES WERE SO VERSATILE?

SOLUTION

No meal plan?

No problem.

Get a Meal Pack at nucuisine.com.

Off-campus students, don’t miss out.

10 meals 25 points $100.0 0 NUCUISINE AT NORTHWESTERN UNIVERSITY

NU.SPOONUNIVERSITY.COM |19

PHOTOS BY ANNIE TRIMBER

ULTIMATE BLT PEANUT BUTTER BACON BANANA BITES These breakfast bites are so playful and easy to make, they’ll end your habit of skipping the most important meal of the day.

EASY

Whether you love it, hate it, think it’s bad for you or don’t really care because it tastes so great, bacon isn’t leaving America’s kitchen anytime soon. We’d like to pay homage to this deliciously salty, addictive breakfast staple with a full day’s menu of bacon dishes because we all know bacon makes everything better.

20 |

5 MINUTES SERVES

1 banana ¼ cup peanut butter 1 strip bacon 1

MICROWAVE bacon on paper towel-lined plate until bacon is fully cooked, about 1 minute.

Enhance one of the most classic, celebrated sandwiches with creamy avocado and a fried egg. What is a sandwich without avocado and a fried egg? Not a very good sandwich.

EASY

2 strips bacon 1 leaf romaine lettuce 1 small tomato, sliced 2 slices avocado, mashed 1 egg 2 slices bread, toasted 1

FRY bacon in skillet over medium heat until crispy. Reserve rendered bacon fat.

2

SPREAD avocado, tomato slices and bacon onto bread.

CHOP bacon into small pieces and slice banana.

3

3

4

2

SPREAD peanut butter on banana slices

and sprinkle with bacon bits.

8 MINUTES SERVES

CRACK egg into same skillet with remaining bacon fat and cook each side for 1 minute.

PLACE cooked egg onto sandwich and assemble.

BROWNED BUTTER, BACON AND BUTTERSCOTCH CHIP COOKIES These cookies will make you a browned butter convert. The nuttiness of browned butter with rich bacon and caramel-y butterscotch defines comfort.

MEDIUM

CAPRESE CHICKEN WITH BACON Creamy mozzarella, juicy, roasted tomato and fresh basil come together with smoky bacon to give this chicken dish an easy Italian flair.

MEDIUM

30-40 MINUTES SERVES

4 strips bacon 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 small tomato, sliced 3 fresh basil leaves ¼ cup shredded mozzarella cheese Salt and pepper to taste

CORN, BACON AND JALAPEÑO SALAD Charred corn, jalapeño and crunchy bacon bits make for a foolproof side dish.

EASY

10 MINUTES SERVES

1

PREHEAT oven to 400˚F.

1 cup frozen corn 2 tablespoons water 1 jalapeño, diced 3 strips bacon, cooked and diced Juice from 1 lemon ¼ cup olive oil Salt and pepper to taste

2

SEASON chicken breasts with salt and

1

pepper and top with tomato slices and basil.

3

WRAP chicken, tomato and basil with bacon.

Fasten with toothpick.

4

until corn has warmed through, about 4-5 minutes.

2

DRY-SAUTÉ (no oil necessary) corn in pan

1 stick butter ½ cup white sugar ½ cup packed brown sugar 1 egg 1 teaspoon vanilla extract 1 3 cups all-purpose flour ¼ teaspoon baking powder Pinch of baking soda ½ cup butterscotch chips 3 strips bacon, cooked and dried 1

PREHEAT oven to 350˚F and line baking sheet with parchment paper.

2

MICROWAVE butter in medium bowl in 1-minute increments until it develops a golden brown color.

3

COMBINE browned butter, white and brown sugar in large bowl.

4

COMBINE dry ingredients in separate bowl.

6

MIX dry ingredients into wet ingredients.

7

MIX in butterscotch chips and bacon.

over medium heat until kernels are slightly charred.

8

TOP with mozzarella and bake until cheese

3

9

is melted.

COMBINE all ingredients in small bowl

and serve.

ADD egg and vanilla to butter-sugar mixture.

5

BAKE until chicken and bacon are fully

cooked, about 25 minutes.

5

MICROWAVE corn and water in small bowl

20 MINUTES SERVES

PLACE 1-inch wide balls of dough on baking sheet about an inch apart.

BAKE until edges are slightly brown, about 7-10 minutes.

JUST GIVE ME ALL THE BACON AND EGGS YOU HAVE. WAIT, WAIT. I’M WORRIED WHAT YOU JUST HEARD WAS, “GIVE ME A LOT OF BACON AND EGGS.” WHAT I SAID WAS, “GIVE ME ALL THE BACON AND EGGS YOU HAVE.” DO YOU UNDERSTAND? — RON SWANSON, PARKS AND RECREATION

NU.SPOONUNIVERSITY.COM |21

Our Favorite

Don’t leave your sweet tooth untreated.

Satisfy your sugary cravings at these top dessert destinations.

By Izzie Baum and Eilis Lombard 22 |

I Dream of Sweets

The name says it all. This quirky shop is a dessert haven for the sugar addict. IDOS offers an excellent variety of cakes and pastries, ice cream, coffee and teas as well as some standard lunch fare. But best of all, the back of the shop has rustic dresser drawers full of free candy. Our tip: order the s’mores tart heated up — the warm, gooey marshmallows are served with ice cream.

824 Noyes Street, Evanston Mon-Thurs 7:30am–8pm, Fri 7:30am-9pm, Sat 8am-9pm, Sun 9am-4pm (847) 859-6317

Bennison’s Bakery If you’ve ever walked past Bennison’s Bakery late at night, you know the enticing smell of warm baked goods that wafts through the air with a promise of freshly baked sweets to come. When you enter the bakery the next day, the pastries and moist, generously iced cakes do not disappoint. The macarons, in particular, have recently garnered attention as among the best in the Chicago area.

FOUND

PHOTOS BY DANNY SCHULEMAN AND HANNHA LIN, PHOTO COURTESY OF FOUND, LONGMAN & EAGLE AND CRÊPERIE SAINT GERMAIN

1000 Davis Street, Evanston Mon-Fri 6am-7pm, Sat 6am-5:30pm, Sun 7am-4pm (847) 328-9434

Found

Ever since Found Kitchen and Social House opened last year, it has proven that Midwestinspired cuisine with local ingredients can be vibrant, inventive and absolutely delicious.

The dessert menu is no exception. Found’s top-notch preparation and presentation makes it a fitting choice for a special occasion indulgence when you don’t want to leave Evanston. The pot de crème, a traditional French custard, is pleasantly airy and paired expertly with seasonal ingredients, while the rich and creamy gelato sundae is a decadent take on everyone’s favorite childhood treat.

1631 Chicago Avenue, Evanston Tue-Thurs 4:30pm-10pm, Fri-Sat 11am-3:30pm, 4:30pm11pm, Sun 4:30pm-8:30pm (847) 868-8945

Longman & Eagle

The dessert menu is constantly changing at this foodie hotspot, where the least likely combinations create novel gustatory experiences. This gastropub has a dynamic, but laid-back atmosphere, where an enthusiastic wait staff appears to live for the sole purpose of helping you decide between the fried apple pie with caramelized cheddar and graham cracker ice cream or the praline pecan terrine with bourbon panna cotta.

2657 Kedzie Avenue, Chicago Mon-Fri 9am-2am, Sat 9am-3am, Sun 9am-2am (773) 276-7110

BENNNISON’S BAKERY

LONGMAN & EAGLE

Crêperie Saint Germain If the disappearance of crêpes from Norris has left you with an unshakable case of ennui, venture down south to Crêperie Saint Germain, an authentic French crêperie in Evanston. The fromage de chevre hits the mark with a wonderful combination of sweet wine-braised pear with honey and whipped goat cheese. Nutella lovers won’t be able to resist the simple charm of the nutella crêpe, featuring fresh strawberries and the chocolate-y hazelnut spread.

1512 Sherman Avenue, Evanston Mon-Thurs 11:30am-9pm, Fri-Sat 11:30am-10pm, Sun 10:30am-9pm (847) 859-2647

CREPERIE SAINT GERMAIN

NU.SPOONUNIVERSITY.COM |23

MINDY’S HOT CHOCOLATE

GLAZED & INFUSED

FARMHOUSE

Koi

Koi’s generous dinner portions make it difficult to save room for dessert, but it’s worth the effort. The traditional mochi dessert is outshined by the chocolate lava cake and salted caramel cake. The former is richly dense with a warm, dark filling, while the latter perfectly blends the salty and sweet flavors of the buttery graham cracker crust and thick caramel syrup. Both cakes are served with vanilla ice cream.

624 Davis Street, Evanston IL Mon-Thurs 11:30am-3pm, 4:30pm-10pm, Fri 11:30am-3pm, 4:30pm-11pm, Sat 11:30pm-11pm, Sun 4:30pm-10pm (847) 866-6969

Glazed & Infused

Are doughnuts really the new cupcakes?

Perhaps it’s too soon to tell, but either way, Glazed & Infused is an excellent place to get a taste of the trend. Its handmade doughnut innovations, which use seasonal ingredients, take the ultimate comfort food dessert to a new, gourmet level. Visit any of five Chicago locations for a delicious addition to any day downtown. Make sure to try the cherry granola and the maple bacon long john.

813 W Fulton Market, West Loop, Chicago Mon-Thurs 7am-2 pm, Fri 7am-5pm, Sat-Sun 7am-3pm (312) 226-5556

Mindy’s Hot Chocolate In addition to being a highly praised lunch spot, Mindy’s Hot Chocolate is renowned as a dessert bar. From original ice creams to pastries, the menu satisfies all taste buds.

The brioche doughnuts with hot fudge and caramel corn pair well with the restaurant’s 24 |

famous hot chocolate. Customers can choose between seven different hot chocolates of varying flavors and levels of richness. The dark, made of pure 72% French chocolate, has a particularly smooth, silky consistency and pure chocolate flavor. Plus, each drink comes with a fluffy, house-made marshmallow that dissolves in your mouth.

1747 N. Damen Avenue, Chicago Tues 5:30pm-10pm, Wed-Thurs 11:30am-2pm, 5:30pm10pm, Fri 11:30am-2pm, 5:30pm-12am, Sat 10am-2 pm, 5:30pm- 12am, Sun 10am-2pm, 5:30pm-10pm (773) 489-1747

Barnes & Noble

Great for those in a hurry, Barnes & Noble offers a wide assortment of baked goods, including muffins, cupcakes and cheesecakes from The Cheesecake Factory. The staff is both friendly and attentive, and the quiet table area makes for a great study spot. Avoid the slightly dry scones and instead, indulge in a giant, soft chocolate chip cookie, studded

with milk and dark chocolate chunks.

A reliable second option is the creamy, not-too-sweet tiramisu.

1630 Sherman Avenue, Evanston Mon-Sat 9am-10pm, Sun 10am-9pm (847) 424-0848

Farmhouse

With an ever-changing menu, Farmhouse upholds the farm-to-tavern concept that focuses on fresh, seasonal cooking. The casual vibe and diverse beer selection are great for students wanting to relax with friends over a meal, and the dessert menu is integral to the experience. Some current dishes include the decadent peanut butter chocolate tart, topped with bourbon caramel sauce, and the raspberry bread pudding, served in a mason jar with cream cheese frosting.

703 Church Street, Evanston Mon-Fri 11am-3pm, 5pm-close, Sat-Sun 10am-3pm, 5pm-close (847) 492-9700

WHEN I’M NO LONGER RAPPING, I WANT TO OPEN UP AN ICE CREAM PARLOR AND CALL MYSELF SCOOP DOGG. ― SNOOP DOGG

PHOTO BY YAIR SAKOLS, PHOTO COURTESY OF MINDY’S HOT CHOCOLATE, GLAZED & INFUSED AND FARMHOUSE

KOI

SOLUTION

See the world. Make an impact.

Hillel Alternative Student Breaks Trips to Denver, Morocco, and Budapest this spring break Join Hillel for a meaningful ASB trip that combines travel with learning & service, and create lasting relationships with communities around the world.

For more information, contact Rebecca Russo: rebecca.russo@u.northwestern.edu or 708.987.9048

NU.SPOONUNIVERSITY.COM |25

let the cookie crumble

Four recipes to get you in the holiday spirit

By Katherine Dempsey Photos by Daniel Schuleman During the holiday season, nothing brings friends and family together like a fresh batch of cookies. But as a typical Northwestern student, you might find it difficult to concoct time-intensive sweet treats. Not to worry — here’s your guide to some of the best and easiest-to-make cookies out there, including everything from no-bake options to gluten-free fare.

Once you start whipping up these desserts, you might become one of the most sought-after holiday bakers in town.

26 |

UNFORGETTABLE MIX-IN COOKIES MEDIUM 90 MINUTES MAKES 24-30 COOKIES 1 ½ cup flour 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon salt 1 cup white sugar ½ cup light brown sugar 1 egg

¾ cup butter 1 teaspoon vanilla extract 1 cup cereal (try granola) ½ cup nuts (try chopped pecans) ½ cup salty snack food (try pretzel pieces) 1 cup chocolate chips or Heath bar

PREHEAT oven to 375˚F. Line two large baking sheets with parchment paper or aluminum foil.

and mix in pretzels, granola, nuts and chocolate until combined.

WHISK together flour, baking soda, baking powder and salt.

BEAT butter and sugars in another bowl until fluffy. Then add egg and vanilla, and stir.

COMBINE egg and flour mixtures,

ROLL dough into balls and place 8-12 on each baking sheet about 2 ½ inches apart.

BAKE each sheet individually until cookies are golden brown, about 15 minutes. Rotate sheet halfway through. Remove from oven and let cool.

NU.SPOONUNIVERSITY.COM |27

NO-BAKE

CHOCOLATE OATMEAL COOKIES EASY 35-40 MINUTES MAKES 15 COOKIES 1 ½ cups old fashioned oats ¾ cup white sugar ¼ cup peanut butter ¼ cup milk 2 tablespoons unsweetened cocoa powder ¼ cup butter Pinch of salt (omit if peanut butter is salted) PREPARE sheets of wax paper for when cookies are ready to cool.

MIX sugar, milk, cocoa powder, salt and butter in large saucepan over medium heat.

HEAT mixture until it boils and looks foamy and glossy, about 4-6 minutes. Immediately remove saucepan from stove.

STIR peanut butter into heated cocoa mixture until melted. Add in oats and stir rapidly to avoid setting.

SPOON cookies onto wax paper and let them cool until firm and dull, about 5-10 minutes.

28 |

CREAM CHEESE COOKIES EASY 35-40 MINUTES MAKES 24 COOKIES 3 ounces cream cheese, softened 8 tablespoons butter 1 cup sugar 1 cup flour ½ teaspoon salt PREHEAT oven to 350˚F. CREAM butter, sugar and cream cheese until fluffy, about 3-5 minutes. Stir in flour and salt.

SPOON batter onto parchmentlined baking sheets. Space cookies about 1 ½ inches apart.

CREAMING: TO WORK BUTTER AND SUGAR INTO A SOFT, SMOOTH PASTE

GLUTEN-FREE:

BAKE until golden brown, about 12 minutes.

SPREAD PB&J OR NUTELLA BETWEEN THESE COOKIES FOR THE PERFECT DESSERT SANDWICH.

FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES EASY 35-40 MINUTES MAKES 24 COOKIES 1 cup natural peanut butter 1 cup sugar 1 teaspoon baking soda 1 teaspoon vanilla extract 1 egg Chocolate chips PREHEAT oven to 350°F. Butter the baking sheet.

MIX peanut butter and sugar. Mix in egg, vanilla extract, baking soda and chocolate chips.

SCOOP into balls and flatten with your palm.

BAKE until light brown, about 10 minutes.

NU.SPOONUNIVERSITY.COM |29

childhood favorites

indulge in your inner child’s favorite meals. photos by Daniel Schuleman

creamy tomato soup with grilled cheese croutons

30 |

homemade macaroni and cheese

NU.SPOONUNIVERSITY.COM |31

Dunkaroo funfetti dip

32 |

Chicken Nuggets

NU.SPOONUNIVERSITY.COM |33

yogurt dippin' dots

34 |

Samoas

NU.SPOONUNIVERSITY.COM |35

recipes DIRECTIONS

COOK pasta in boiling water until al dente, about 10 minutes. Drain and set aside.

BRING cream, hot sauce, salt and pepper to a simmer in saucepan over medium heat.

COOK until cream is reduced by a third.

ADD in marscapone and cheddar until melted.

STIR in pasta.

samoas

Chicken nuggets INGREDIENTS Creamy Tomato Soup INGREDIENTS 1 tomato, diced ½ white or yellow onion, diced ½ package of Creamy Tomato Soup from Pacifico (available at Whole Foods) Red pepper flakes DIRECTIONS SIMMER tomatoes, onion and red pepper flakes

in saucepan until tomatoes break down and onions are translucent, about 5 minutes.

ADD soup and bring mixture to a boil.

SEASON with salt and pepper to taste.

SERVE with grilled cheese croutons.

Grilled Cheese Croutons INGREDIENTS 2 slices bread of choice Shredded Swiss or cheddar cheese

2 boneless, skinless chicken breasts ½ cup panko (Japanese bread crumbs) ½ cup Italian seasoned bread crumbs 3 cup grated Parmesan ½ cup all-purpose flour 2 large eggs, lightly beaten Salt and pepper to taste DIRECTIONS PREHEAT oven to 400˚F. CUT chicken into 2-inch pieces and season with

salt and pepper.

MIX Parmesan, bread crumbs and panko in bowl.

PLACE flour and eggs in separate shallow dishes.

COAT chicken in flour, shake off excess and dip in egg, then coat in panko mixture.

BAKE for 12-15 minutes, flipping nuggets halfway through.

yogurt dippin' dots

DIRECTIONS BUTTER two slices of bread.

PLACE one slice buttered side down in hot pan.

PILE on shredded cheese and top with

other slice.

BROWN each side and cut into 1-inch cubes.

8 ounces fun-shaped pasta 1 cup heavy cream 1 teaspoon hot sauce ½ cup marscarpone or cream cheese 1 cup shredded cheddar cheese Salt and pepper to taste

36 |

24 sugar or shortbread cookies 8 ounces soft caramels 1 ½ cups shredded sweetened coconut flakes 1 ½ tablespoons milk Pinch of salt 8 ounces dark chocolate DIRECTIONS TOAST coconut flakes in pan over medium-low

heat, stirring regularly until golden brown.

MICROWAVE caramels and milk for 30-second increments until everything has melted.

SPREAD cookies with ¼ of melted caramel.

MIX coconut flakes with remaining caramel and press coconut mixture onto each cookie. *TIP: If caramel-coconut mixture thickens too much, just microwave for 15-second increments until spreadable again.

MICROWAVE dark chocolate in 20-second

increments until melted.

DIP bottoms of cookies in chocolate and let cool on wax paper-lined baking sheet.

DRIZZLE tops of cookies with remaining chocolate.

dunkaroo funfetti dip

homemade macaroni and cheese INGREDIENTS

INGREDIENTS

INGREDIENTS

2-3 different flavors of yogurt

1 box Funfetti cake mix 2 cups plain yogurt 1 cup Cool Whip Animal crackers

DIRECTIONS

DIRECTIONS

INGREDIENTS

LINE a large plate with wax paper.

FILL Ziploc bag with yogurt and cut a tiny

corner off.

SQUEEZE small drops onto plate.

FREEZE overnight.

MIX cake mix, yogurt and Cool Whip.

REFRIGERATE for at least 2 hours and serve with

animal crackers.

KEEP YOURSELF ALIVE.

REEL TALK

Learn the ins and outs of choosing the right fish.

By Lauren Feld

ot all fish are created equal.

Before you put anything in your mouth, you should know which fish are the highest quality and the most nutritious for you. Although customers rarely stop to inquire about the seafood they purchase, the answers can make all the difference. Let’s break it down.

soy and fish meal. In fact, the American Journal of Clinical Nutrition reported in 2011 that farmed salmon, catfish and tilapia contain two to three times fewer omega-3s than their wild counterparts.

CON: Because the fish are kept in close quarters, they are also more prone to diseases and therefore, loaded with antibiotics.

What’s all this hoopla about omega-3s and fish anyway?

WILD-CAUGHT

N

Well, it turns out that eating 1-2 weekly servings of fatty fish, like tuna, salmon and rainbow trout, can reduce chances of dying from heart disease by more than one-third, according to Harvard School of Health’s The Nutrition Source. Fish and other seafood provide major levels of healthful omega-3 fatty acids and other nutrients such as vitamin D and selenium. Plus, they provide you with more protein and less saturated fat than other protein sources like red meat and processed foods.

FISHY FACTS omega-3 fatty acids are a group of three fats called ALA, EPA and DHA. Omega-3s are considered essential fatty acids, meaning they cannot be produced by the human body and must be consumed from outside sources. They are vital for normal metabolism.

ILLUSTRATION BY ASHLEY WU

farmed salmon are administered more antibiotics by weight than any other type of livestock.

Scientists worry that these antibiotics, when spread in high amounts to humans, could lead to antibiotic resistance.

cooking salmon until its internal temperature breaks 175˚F and removing the skin before eating can help reduce the amount of contaminants you consume.

So if I purchase some salmon filet for dinner I’m set right?

Well, no. The origin of the fish can make a huge difference too. The two major methods of fishing in question are farm-raised versus wild-caught.

FARM-RAISED Fish farming is the process of raising fish for commercial sale. During this process, the fish are kept in an enclosed environment — either in ocean cages, surface-land ponds or tank systems — where everything from their diet to reproduction can be closely monitored.

PRO: Farmed fish are commercially coveted because they’re reasonably priced and more readily available.

CON: Because farmers can control the feed of their stock these fish suffer several negative consequences. Rather than using feed that is more easily converted to omega-3s, farmers tend to use less expensive feed like GMO corn,

Due to the expanding human population and the increasing demand for fish, most researchers predict the natural fish supply will not be able to satisfy the commercial market. The process of overfishing can eventually lead to the extinction of certain species.

PRO: Wild fisheries follow guidelines that ensure fishers sustainably harvest fish without depleting the available supply.

Fish and shellfish are seen as renewable resources that can reproduce and replenish their populations naturally.

Basically, some fish are caught while some are left to reproduce for the next time.

PRO: Wild fish can swim freely about the vast ocean, which allows them to develop muscles, improving taste and texture.

These fish are higher in omega-3s and are less contaminated than farm-raised fish.

CON: Having said that, be ready to dig deep in your wallet the next time you search for wild-caught fish at the grocery store. Since they’re harder to find, they’re much more expensive. Save money by trying canned wild salmon.

The Final “Catch” Wild-caught is always the safer, healthier choice when it comes to your seafood dinner. However, these benefits come at a price. When your bank account is running a little too low to splurge on wild-caught fish, try these safe and nutritious farm-raised options instead.

Shellfish American Catfish Rainbow Trout Asian Seabass NU.SPOONUNIVERSITY.COM |37

BEHOLD, THE FUTURE IS HERE CHEF HOMARO CANTU EXPLORES THE INTERSECTION OF FOOD AND TECHNOLOGY

BY GEORGE MARKOULAKIS AS A CHUBBY 10-YEAR-OLD, I vividly remember staring at a piece of chocolate cake and asking my mom, “Why can’t this be healthy? I don’t ever want to eat broccoli.”

Fast forward ten years and I’m sitting at the bar of iNG with the man who holds the solution to my childhood woes. Cue Chef Homaro Cantu.

Cantu, 37, holds a mission to bring the culinary world up to speed with 21st century technology and science. As the executive chef and founder of moto and iNG restaurants, both located in the West Loop, Chef Cantu has taken molecular gastronomy and experiential dining to the next level. Both moto and iNG are well known for the inventiveness of their tasting menus built upon molecular gastronomy techniques. While his restaurants’ prices tend to target the special occasion patron, Chef Cantu is also passionate about transforming the way Americans eat every day.

In fact when asked to explain the science that made his food so famous he answered that he doesn’t “believe in ‘molecular gastronomy’ anymore.”

38 |

SPOON: Can you explain molecular gastronomy?

CANTU: I believe in food replication. Molecular gastronomy is just the science of food. Anybody that says water boils at 100 degrees, well now he understands the science of food, so he can understand molecular gastronomy. But food replication is a whole new subject. That is the art of taking all the bad food that humans have been eating, and transforming that into something that is ecologically good, and good for your body.

What got you into food replication?

CANTU: I’m an opportunist. Every job that I’ve had that dug me out of poverty was an opportunity to move up the ladder. Now I’m at a point where I don’t want to own 10,000 restaurants that just cook food. Now I want to make food that everyone can afford, all the while food that is healthy and delicious...What I want to do is give small operators the ability to open up something that is inexpensive in low-income communities that will compete with the junk food joints and ultimately make them obsolete.

Years ago, when a friend of Cantu was undergoing chemotherapy treatments for cancer, she complained to him about missing out on the taste of food. Chemo can confuse the taste buds and cause foods to taste like metal and rubber. She gave him a blank check and told him to find a solution. After months of research, the Chicago chef stumbled upon a patent from the 1990s involving what we know as the Miracle Berry. The berry is completely natural and safe, and the science behind it, simple. One of the properties in the berry, ‘miraculin, confuses taste buds to make neutral, savory or even sour flavors taste sweet.

According to Cantu, the berry has the potential to wipe out processed sugars from food products, and desserts served at iNG already incorporate the berry and are void of sugar. Chef Cantu led me through a demo with his patented Miracle Berry tablets. After letting the tablet dissolve on my tongue, I took a bite of a lemon, and it tasted like cotton candy. The lime tasted like orange sherbet. It was quite the experience that made me a believer in the berry.

PHOTO BY HANNAH LIN

Chef Cantu is the owner of moto and iNG in Chicago.

NOURISH

MIRACLE BERRY EXPLAINED

ILLUSTRATIONS BY LYNNE CARTY

Miracle berries contain a chemical called miraculin that confuses the taste buds and makes foods that are not normally sweet taste like sugary confections. Lemons taste like cotton candy. Limes, orange sherbert.

The next step in Cantu’s mission comes in the form of a new coffee shop that welcomes guests with individual “coffee beans” at the door created from coffee and miracle berries.

The goal? To make traditionally unhealthy items like doughnuts and smoothies into genuinely guilt-free options that still taste sweet and delicious.

Tell us a little more about your new concept planned for next year.

CANTU: The whole idea here is “Berr-ista: Our Beans are Magic.” Let’s say you’re ordering the smallest smoothie from a place like Jamba Juice. That smoothie has around 200 calories from sugar. Ours will have zero with just fresh fruit and lemon juice or lime juice. When people go and get a smoothie, they think it’s healthy for them until you read the fine print. So here you can pick your smoothie, pick your herb and it’s blended on site. We will also offer sodas. They will taste like your classic soft drinks such as cola or root beer, and they will actually be good for you. We also see our jelly donut having a fraction of the amount of sugar as a competitor’s donut. At the end of the day, we’re trying to give you an experience that’s unique and answers bigger questions, but also tastes better than the competitor’s. That’s the most important part, it has to taste good.

Where did this passion to create healthy alternatives come from?

CANTU: We grew up very poor. We were actually homeless and wandered from shelter to shelter for about three years. When you go to a homeless shelter, they usually give you the leftover food scraps. I grew up on junk food. As I got older, I started working in these really high end restaurants like Charlie Trotter’s. One of the biggest differences in living in the former and latter economic status is diet. If we can create economically accessible foods that are as healthy and nutritious as tasty, well then we got a win. That’s been my fascination with food over the last eight years.

+ “WE’RE TRYING TO GIVE YOU AN EXPERIENCE THAT’S UNIQUE AND ANSWERS BIGGER ISSUES, BUT ALSO TASTES BETTER THAN THE COMPETITOR’S.” Beyond his current coffee shop endeavors, Cantu also has a couple cookbooks under his belt that will bring his molecular gastronomic ideas into the average cook’s home.

You’ve just inked a deal to write the moto Cookbook. Can you describe it?

CANTU: This will be the world’s first cookbook where you actually get a free television series online to accompany the book...The publishing world has really been challenged with technology. Everybody’s going away from print, and they’re going to digital. Books are going to have less and less value in the future because people want to watch videos...I am personally creating every audio track, and I edit every video for the cookbook, which has been really challenging.

The moto Cookbook recreates moto dishes, which are extremely challenging in their nature. Will I be able to execute some of these in my small apartment kitchen?

= CANTU: There are certain things we are going to change so readers and viewers can do it at home. By now people are familiar with sous-vide, and even to me, I don’t want to do that at home.

I don’t want a $1,000 piece of equipment in my home kitchen, but we will show you how to do it with a Ziploc bag. Basically, you’ll see the moto version, then (for some dishes) you’ll see the analog version that allows you to try these at home. Here’s an example: carbonated fruit.

I think carbonated fruit is completely fun.

In the future this is going to be a groundbreaking product. At home, you may not have a fermentation vessel, so you take a balloon, put some grapes in it, blow up the balloon, and exhale CO2. Tie it off, and put it in your fridge. 24 hours later you’ve got carbonated grapes. Kids go nuts for that shit. There will be a lot of techniques in the book that simplify similar processes.

How was the reception to ‘The Miracle Berry Diet Cookbook’?

CANTU: It depends on who you ask. I was at a conference, and the Chief Scientific Officer from Pepsi called it “a party trick.” And that’s okay. They don’t have the technology to put the berry in liquid yet. If they did, which is what we’re working on, then it definitely wouldn’t be a party trick. The important thing to keep in mind here is that the reason the Miracle Berry hasn’t gone commercial is because nobody has bothered to write recipes for it yet.

NU.SPOONUNIVERSITY.COM |39

TRY SRIRACHA ON THE SANDWICH FOR AN EXTRA SPICY KICK.

MAKE IT YOUR OWN Skip the frozen patties and premade food, because you deserve better.

By Ashley Gilmore

We all have those days when the dining hall has no appetizing options and you’re stuck with the usual suspects: cereal, pizza, pasta. Don’t let the repetitive offerings bring you down. Get creative with your food instead. This grilled chicken sandwich melds spicy pepper-jack cheese with buffalo sauce and cool ranch dressing for a meal that fills the tank. Simple enough even for the laziest diners.

40 |

BUFFALO CHICKEN SANDWICH EASY

7 MINUTES SERVES WHAT

1 grilled chicken breast Ranch dressing Buffalo sauce 2-3 pieces of lettuce 2 slices tomato 2 slices pepper-jack or cheddar cheese

HOW 1

REQUEST a whole grilled chicken breast sandwich at the grill station with a bun of your choice.

2

TOP chicken with cheese, ranch dressing and buffalo sauce.

3

ADD tomatoes and lettuce.

PHOTO BY HANNAH LIN

tip

NOURISH

SWAPS AND SHOWDOWNS: THANKSGIVING EDITION Stuff the bird, not yourself. By Aurelie Corinthios

A

lthough it’s arguably the most delicious meal of the year, Thanksgiving dinner is certainly not the healthiest. Research from the Calorie Control Council has estimated that the average American consumes around 4,500 calories and 229 grams of fat during a traditional Thanksgiving dinner. Here’s a breakdown of four swaps you can make with classic Thanksgiving dishes to help lighten the load.

BAKED HAM

ROAST TURKEY When it comes to choosing between ham and turkey nutrition-wise, turkey is the way to go.

Also, what would Thanksgiving be without a turkey? With 275 calories, 19 grams of fat and 24 grams of protein in a 4 ounce serving, ham has more fat and less protein than turkey. In terms of white and dark meat, it’s a pretty close race, but white turkey meat is the clear winner with fewer calories, less fat and more protein.

ER

WINN

PUMPKIN PIE

PECAN PIE When it comes to commercially prepared pies, pumpkin pie takes the cake (pun intended). With 229 calories per slice compared to 452 for pecan, it has the least amount of calories from fat and provides 74% of your daily intake of vitamin A. If you’re wondering about the other Thanksgiving classic, the pumpkin beats out apple pie too, which clocks in at 296 calories.

ER

WINN

MASHED POTATOES

MASHED SWEET POTATOES A serving of plain mashed potatoes contains 90 calories and 1 gram of sugar, while a serving of mashed sweet potatoes contains 130 calories and 18 grams of sugar. However, sweet potatoes contain only 5 calories from fat, as opposed to 18 calories in the regular. Being a much touted superfood, they also outshine plain potatoes across the nutritional board, with far less sodium and much more vitamin A.

ILLUSTRATIONS BY KYLE HANCHER

WHOLE CRANBERRY SAUCE

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JELLIED CRANBERRY SAUCE ER

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Unsurprisingly, whole cranberry sauce is the healthier option. A quarter cup of jellied cranberry sauce has 110 calories and 21 grams of sugar, as opposed to a similar serving of whole cranberry sauce, which contains only 37 calories and 8 grams of sugar.

AS PER GOSSIP GIRL’S THANKSGIVING TRADITION, I’M TRADING IN MY LAPTOP FOR STOVETOP. AND FOR THE NEXT 16 HOURS, THE ONLY THING I’M DISHING IS SECONDS. — XOXO GOSSIP GIRL

J e lli e d C ranberr y S auc e

NU.SPOONUNIVERSITY.COM |41

Q&A

WITH

ZACK OLIVER

A quarterback on the NU football team talks Southern food, his love of cooking and team hangouts.

How does your diet during football and off-season differ?

In off-season I’m a lot more focused on leaning out. I try to cut the carbohydrates more because when we’re working out every day it’s easier to build muscle if I don’t have as many carbs. Personally I’ll stop eating carbohydrates after 5 p.m. But as far as in-season, because we’re practicing every day it’s a little bit different. I don’t monitor as much because it’s a longer day of football. Plus, I need the energy to be able to wake up, eat a little bit, practice, go to meetings, go to class all day.

What do you usually eat before practice?

Our practices are in the morning so that we can get them in before classes. Usually I’ll have some type of grain bar -— so like a Nutri-Grain bar or Nature Valley — and a cup of my own concoction that I do. It’s half water and then I fill it up with cranberry and orange juice. And then I have my cup of coffee.

Where do you like to go to eat during your free time?

I really like Bat 17. I go there fairly often and get the “Takin’ Care of Business.” It’s a steak sandwich with chipotle sauce, cheddar, barbecue sauce and fried onions.

Do you cook often?

If I have the option to make food, I’m going to cook. Cause I grew up cooking. My mom and both my grandmothers are awesome cooks so I grew up eating a lot of Southern comfort food, like chicken and dumplings, gumbo, crawfish étouffée, so I kind of picked up on all that. So when I can I try to but it’s hard to get some of those Southern dishes up here.

Do you have any funny food memories with the team?

Go online to see Zack’s own recipe for Jambalaya.

Every Thursday, each position group goes to a different restaurant. I’m a quarterback so me, the quarterbacks and the offensive line go out to eat. Today we went to Herb’s Palace, and when you mix us and them it makes for a pretty interesting group of guys. The offensive line are like 6 foot 6, 300 pounds and it’s like 20 of them. Walking into a restaurant you just look at the faces of the people.

Like the hostess, her eyes get really big. That’s probably one of my favorite parts of the week, just going to the restaurant with the guys on the team and just having some camaraderie.

What’s your favorite place to eat with the football team?

We do a hibachi at Todoroki. We actually set the record at Todoroki. It was like me and five other guys and we ended up eating like 54 pieces a person. That’s like 300 something pieces of sushi. It was a lot. It was a lot of sushi.

PHOTO BY DANIEL SCHULEMAN

ZACK OLIVER POSITION: Quarterback HEIGHT: 6’4” WEIGHT: 235 CLASS: Junior MAJOR: Communications, BIP minor HOMETOWN: Baton Rouge, LA

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PHOTO BY KELDA BALJON

MARGARITA BARS*

* Want the recipe? Scan away.

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