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SPORK Princeton High School’s food and dining magazine EDITOR-IN-CHIEF Leah Hirschman MANAGING EDITOR Andrew Yan VISUALS DIRECTORS John Liang Caroline Tan COPY EDITORS Allison Kanter Patrick Zhang SOCIAL MEDIA Matt Heilbronn BUSINESS MANAGER Maggie Zhang PRODUCTION MANAGER Hannah Quan PHOTOGRAPHY Andrew Yan STAFF Ava Blomgren Nate Boutross Elizabeth Chuei Elizabeth Forrey Sophia Gao Meredith Hirschman Julia Karns Julia Knigge Lauren Liu Carys O’Connell Nicole Samios Ashley Tumpowsky Catherine Valente Ruby Voge CONTRIBUTORS Christopher Consoli Maxine Feldman Shoshi Henderson Matthew Livingston Aliza Manekia Stephanie Moon Priya Patel Ariella Scheer Savannah Spring Ashley Tam ADVISOR Lisa Goldsmith

What’s Inside 4

A Trip to New Orleans

A Cheesy Pun about Fondue

Comfort Food

Foodie Quiz

How To: Eat Greener

Winter Salad Toppings Walnuts

Dried Cranberries

Sliced Apple

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Apple

Recipes compiled by: Ariella Scheer and Aliza Manekia Photo: Margaret Hill

Creole Cooking This past winter break, I had the opportunity of visiting New Orleans, a city eponymous for its distinctive style of cuisine. Surrounded by lazy, winding bayous, the bold flavors in Creole dishes reflect the rich heritage of New Orleans, which originated as a French colony and has switched between French, Spanish, and American rule. Like the city itself, the cuisine of New Orleans boasts its diversity through a vibrant array of spices, from bay leaves to paprika. Although the word “Creole” might not evoke the thought of Parisian bistros and a rich French background, the cuisine has strong influences from its original French settlers in addition to its African, Spanish, and Caribbean roots. This spread will take you on a journey through the Big Easy as we explore two staples of New Orleans cooking. Enjoy! Andrew Beignets

Adapted from Taste of Home Some may compare New Orleans’ beignets to donuts, but in reality they are so much more than that. Try it for yourself with this simple recipe! 1 package active dry yeast ¼ cup warm water (110° to 115°) 1 cup evaporated milk ½ cup canola oil ¼ cup sugar 1 large egg 4 ½ cups self-rising flour Oil for deep-fat frying Confectioners’ sugar 1. In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight. 2. Punch dough down. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-inch squares. In an electric skillet or deep-fat fryer, heat oil to 375°. 3. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners’ sugar.

4 Graphics: John Liang

A Taste of New Orleans Shrimp and Sausage Gumbo

1. In a large, deep skillet over medium-low heat, melt the butter and then add flour. Stir constantly for around 10 minutes until it Adapted from Delish reaches a dark caramel color. Serves 4 2. Add onions, peppers, and celery, stirring until softened for another 5 minutes. Then, stir in garlic and sausage, and season 4 tablespoons butter with Cajun seasoning, salt, and pepper. Âź cup all-purpose flour 3. Stir in the bay leaf, diced tomatoes, and chicken broth and 1 small yellow onion bring to a boil. Reduce heat to low and simmer until thickened, 1 medium green bell pepper, chopped stirring occasionally for around 1 hour. 2 celery ribs, chopped 4. In the last 10 minutes of cooking, add the shrimp. Once the 2 cloves garlic, minced 12 ounces andouille sausage, sliced in half-inch pieces shrimp is pink and cooked through, taste and adjust seasonings. Stir in the green onions but reserve some for garnish. 1 tablespoon cajun seasoning (without salt) 5. Serve spooned on top of white rice. Kosher salt Freshly ground black pepper 1 bay leaf 1 15-oz. can fire-roasted diced tomatoes 4 cups chicken broth 1 pound shrimp, peeled and deveined 3 green onions, sliced Cooked white rice, for serving

Photo: Andrew Yan

Pizza Den

A good pie should be personal!

We deliver! 242 1/2 Nassau Street Princeton, NJ 08542 info@pizzadenprinceton.com 609-683-8900 www.pizzadenprinceton.com

Not sure what to do with your bread? Photo: Andrew Yan

Recipes compiled by: Ariella Scheer and Aliza Manekia Photo: Margaret Hill

French Bread

Adapted from Modern Honey Makes 3 loaves 2 tablespoons yeast ½ cups warm water 2 cups hot water 3 tablespoons sugar 2 ½ teaspoons salt ⅓ cup oil 6 ½ cups flour 1 egg 1. Place yeast and warm water in a small bowl, stir, and set aside to rest for 10 minutes. 2. In a separate bowl, combine hot water, sugar, salt, oil and 3 cups of flour and then mix. 3. Add the yeast to the mixture and mix. 4. Add 3 ½ cups of the flour to the bowl, one cup at time, and mix until combined. 5. Once all the flour is added, let it sit for 10 minutes. 6. Separate the dough into 3 pieces, roll each piece into a 9x12 inch rectangle. Then roll it starting at the 12 inch side and ending at the other 12 inch side to create a loaf. 7. Place the 3 dough loaves on a greased pan or a parchment-lined sheet pan. 8. Use a knife to make 4 diagonal cuts on the top. Beat the egg and then brush the loaves with a beaten egg. 9. Let the dough rise in a warm place for 30-40 minutes. 10. Bake at 375ºF for 18-22 minutes or until golden brown.

Just Fondue It!

Recipes compiled by: Aliza Manekia, Ariella Scheer, Stephanie Moon Photo: Andrew Yan

Pesto Fondue

Adapted from Fat Girl Trapped in a Skinny Body Serves 4 ½ cup fresh basil leaves, chopped ¼ cup almonds, toasted (can sub pine nuts or walnuts too) 3 garlic cloves 1 ½ cups of vegetable or chicken stock 3 cups mozzarella cheese, shredded 1 cup Parmesan cheese, shredded 2 tablespoons cornstarch Ground pepper to taste 1. Put basil, almonds and garlic in blender or food processor. While blending add ¼ cup of stock and blend until thick. Set aside. 2. In a large saucepan, add the pesto mixture and remaining stock until it reaches a slow rolling boil. 3. In a large bowl, toss the shredded mozzarella and parmesan cheese with the cornstarch. 4. Slowly stir it into saucepan with the boiling pesto/stock one small handful at a time. Stir over medium heat until it is melted and stringy. It may take about 5 minutes. 5. Season with salt and pepper. You might not need any salt, cheese is super salty as it is. 6. Transfer to a cheese fondue pot and keep warm with a burner. Serve right away.

Dark Chocolate Fondue

Adapted from Saveur Makes 2 cups

2 cups dark chocolate 2 tablespoons unsalted butter ½ cup heavy cream ¼ teaspoon ground cinnamon ¼ teaspoon kosher salt ⅛ teaspoon cayenne pepper 1. Pour water to a depth of 1 inch in a four quart saucepan over medium heat and cover with a heatproof bowl. 2. Add chocolate and warm until melted. 3. Add butter and using a wooden spoon, stir until combined. 4. Stir in cream until glossy and add cinnamon, salt, and cayenne. 5. Serve fondue with cut fruit, marshmallows, or brownies, or drizzle over ice cream. 9

Mini Mac and Cheese Bites Adapted from Taste of Home Makes 3 dozen

2 cups uncooked elbow macaroni 1 cup seasoned bread crumbs 2 tablespoons butter 2 tablespoons all-purpose flour ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon seasoned salt 1 ¾ cups 2% milk 2 cups shredded sharp cheddar cheese 1 cup shredded swiss cheese ¾ cup biscuit/baking mix 2 large eggs lightly beaten 1. Preheat oven to 425ºF. Cook macaroni according to the directions on box and drain water. Sprinkle ¼ cup bread crumbs into 36 greased mini muffin cups. 2. In a large saucepan melt butter over medium heat. Stir in flour and seasonings until smooth. Gradually, whisk in milk. Cook until thickened and then stir in cheddar and swiss cheese until melted. 3. Remove butter from heat and stir in biscuit mix, eggs, and half of the bread crumbs. Toss macaroni into the butter to coat. 4. Spoon about 2 tablespoons of macaroni into muffin cups. Sprinkle the cups with remaining cheddar cheese and bread crumbs. 5. Bake 8-10 minutes or until golden brown. Cool in pans 5 minutes before serving.

Scalloped Potatoes

Adapted from Food Network Makes about 4 to 6 side dish servings 1 clove garlic, smashed 2 tablespoons unsalted butter 2 ¼ pounds Yellow Finn potatoes or other waxy-style potato 2 cups half-and-half 1 tablespoon kosher salt Freshly ground black pepper Pinch nutmeg

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1. Preheat the oven to 350°F. Rub the garlic around the inside of an 8x8x2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter. 2. Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about ⅛ inch-thick slices). 3. In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly. 5. Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.

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Recipes compiled by: Christopher Consoli and Savannah Spring Photo: Andrew Yan

COM FORT FOOD FOR THE SOUL

The Best Classic Chili

Adapted from House Of Yumm Serves 6

1 pound ground beef ½ yellow onion chopped 2 garlic cloves minced 1 15-ounce can of tomato sauce 1 14.5-ounce can of diced tomato 1 7-ounce can of diced green chiles 1 15-ounce can of kidney beans (drained and rinsed) 1 15-ounce can of black beans (drained and rinsed) 2 tablespoons chili powder 2 teaspoons cumin ½ teaspoon black pepper ½ teaspoon salt 2 teaspoons garlic powder 1 teaspoon brown sugar Toppings (optional) sour cream, cheese, green onion 1. Add ground beef and onion to large pot. Cook over medium heat until the onion is soft and the beef is completely cooked. 2. Add the garlic and cook for an additional 30 seconds. Drain any grease and return the pot to the heat. 3. Add all other ingredients to the pot, stir to combine and bring to a simmer for about 1520 minutes.

Recipes compiled by: Ariella Scheer and Aliza Manekia Photo: Margaret Hill 115

1 Ingredient 2 Ways: Chocolate Creamy Chocolate Fudge Adapted from All Recipes Makes 12 pieces

1 7-ounce jar marshmallow creme 1 ½ cups white sugar ⅔ cup evaporated milk ¼ cup butter ¼ teaspoon salt 2 cups milk chocolate chips 1 cup semisweet chocolate chips ½ cup chopped nuts 1 teaspoon vanilla extract 1. Line an 8x8 inch pan with aluminum foil. Set aside. 2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. 3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Chocolate Cake in a Mug Adapted from Food Network Serves 1

3 tablespoons all-purpose flour 3 tablespoons sugar 2 tablespoons cocoa powder ¼ teaspoon baking powder Pinch of salt, optional 3 tablespoons milk 3 tablespoons vegetable oil Splash vanilla extract, optional 3 tablespoons chocolate chips

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1. Put the flour, sugar, cocoa powder, baking powder and salt in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork. 2. Add the milk, vegetable oil and vanilla if using and blend until smooth. Stir in the chocolate chips. 3. Microwave on high for 90 seconds. Do not overcook or the cake will be dry. Let cool for 2 to 3 minutes before eating. 4 Recipes compiled by: Maxine Feldman and Shoshi Henderson 12

Quiz: Ashley Tam Graphics: John Liang

FOOD QUIZ WHAT SHOULD YOU MAKE? Whether you’re planning your fifth meal of the day on the way back from school or up late rummaging through cupboards for the ingredients to make that perfect midnight snack, “cooker’s block” can prove a vexing nuisance. Fortunately, we’ve created a quick, entertaining way for you overcome this hindrance: answer a few questions in this food quiz, and you’ll be on your way to acheive a satisfied stomach.

START Are you SWEET or SALTY? The sweetest bean!

Salty 24/7.

SUMMER or WINTER?

Snow angels galore!

EARLY BIRD or a NIGHT OWL?

What’s sleep? The early bird gets the worm! Chocolate Chip Cookies!

Oreos: THINS or DOUBLE STUFF?

My tan takes top priority.

Thins is where its at!

Are you a HEALTH NUT?

Doritoes: NACHO CHEESE or COOL RANCH?

My body is a SACRED temple that must protected at all costs.

More is more.

Ideal VACATION SPOT?

Bahamas, baby!

Cheese weakens my knees.

Skiing in Vermont!

Nope, pile on those carbs!

I like ranches.

Caesar Salad!

Chocolate Mousse! Grilled Cheese!

Tater Tots!

Cordon Bleu!

Fruit Sorbet!

Pancakes! 13

how to:

Eat Greener

When considering what to put on your plate, it is important to consider not only what is healthy for you, but also its impact on the environment. Often, these two categories will overlap. Eating a more locally-sourced, plant-based, organically-grown, and hormone-free diet can be beneficial to both the planet and your body. Eating local food, which is often seasonal, can be a huge boost to the environment. Non-locally sourced food is a major contributor of CO2 emissions to the atmosphere. Conventionally sourced food is responsible for 5 to 17 times more carbon dioxide in the atmosphere than locally sourced food products. Another way to help the earth is to reduce your red meat intake. In the process of raising livestock, extensive amounts of greenhouse gases are released into the atmosphere. For example, raising cattle releases 150% more harmful gases into the atmosphere than raising chickens or fish. Cattle requires grazing area, which is a large contributor to deforestation, as 80% of deforested areas in Brazil are used for cattle farming. Deforestation contributes to the decrease of trees available to convert atmospheric CO2 into O2. Raising cattle is also harmful cow because it produces methane, a greenhouse gas that is 25 times more harmful for the atmosphere than CO2. Emissions caused by the livestock industry makes up 14.5% of human induced emissions of greenhouse gases. As a nation, the United States eats 168 more pounds of meat per year than the global average, which makes us the second highest meat consuming country in the world. Livestock also consumes up to 1/3 of the world’s fresh water. Additional greenhouse gasses are released into the atmosphere through the farming equipment used to make grain, and in the transportation of grain to farms and animals to slaughterhouses. By reducing the amount of beef you eat, you are also decreasing the effects of deforestation, and transportation on the planet. Organic agriculture is also important in fighting climate change, as it prevents pollution of groundwater because of organic fertilizers like compost. Compost does not have access nutrients, like fertilizers do, and as a result, there are not excess amounts of nitrates or other minerals contaminating bodies of water and allowing eutrophication to disrupt aquatic environments. Organic foods prevent the need for manufacturing chemical fertilizers.

At PHS, if you participate in AP Biology, you will be asked to create a project to reduce your negative impact on the environment. Over a three week period you will also be asked to keep a journal illustrating your progress, and then after this period you will implement your project in a larger community. For my project, I decided to focus on the environmental impact of my food. I created a point system to evaluate the eco-friendliness of the food I eat. For many people cutting out entire food groups can be difficult. Eating only organic food is expensive, and eliminating meat and animal products can be difficult if you have dietary restrictions, or if you don’t cook your own meals. I’m anemic, so the reality of eliminating red meat altogether was not a possibility. As an alternative to cutting out entire food groups, I made this chart so that I could take a realistic effort to reducing the impact of my diet on the planet. For every meal, I calculated the “score” of the food using the chart below. Locally Sourced & Seasonal

+1 point

Imported

-2 points

Vegetarian

+2 points

Contains Meat

-3 points

Vegan

+3 points

Has Animal Products

-2 points

Raised without Hormones

+1 point

Raised with Hormones

-2 points

Organically Grown

+2 points

Not Grown Organically

-2 points

My ultimate goal for the project is to have meals with a surplus of climate conscience qualities. With each week that I calculated my meal scores, I tried to increase the surplus points of my food. By the end of the three week period I was mostly vegetarian, and I had switched my fruit to seasonal, organic produce. This project made me more conscience in deciding whether to eat at restaurants, and it inspired me to make my own meals, which my parents appreciated. As a result, I choose to eat at restaurants that source local produce, and have vegan or vegetarian options on their menus. When I buy fruit, I try to avoid inorganic strawberries, spinach, nectarines, apples, grapes, peaches, cherries, and pears, because they have the most pesticide residues. If the idea of keeping score of your food is daunting, try to start small. Instead of red meat, have chicken. Try to eat foods that are seasonal in your area, like mushrooms and squash in the winter. Grow your own herbs by a window in your house. Make your own meals so you know what goes in them. Think about the polar bears before you order at a restaurant. Be conscience, be motivated, be thoughtful.

Article: Nicole Samios Graphics: Caroline Tan

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