dear foodies & friend s It is with happy hearts and loudly growling stomachs that we present to you the Fall 2021 issue of Bite Magazine. We are all so happy to be back on campus and in person for classes and all of our favorite fall activities. We traveled far and wide throughout the city to find the best spots to visit this quarter. If you’re feeling really adventurous, check out Baryl, a startup by UChicago students, that will fulfill all your travel and restaurant needs (16). For a culinary and auditory experience, try Exchange, a highly curated restaurant with delicious bites and even better music to enjoy (8). If you’re starting to feel scared by the Chicago cold, check out Sunnybowls, for a warm and comforting bowl of soup (9). Learn more about how food and cooking can be healing, and read about the benefits of Culinary Therapy (12). Or, if you want to spice up your life, read about the difference between Shakshuka and Menemen, and where you can find them in Chicago (20). If you are looking for the best new breakfast in town, we have two spots to try: Brunch & Burgers or Calumet Fisheries. Distinctly opposite experiences, but both are sure to impress. Try Brunch & Burgers for a savory, saucey, and satisfying burger (7). If you visit Calumet, you will find some of the best smoked fish in town—just be sure to bring a bagel to try it on (5). If you want to try your hand at bartending, discover how to make three delicious virgin (or not!) drinks that will be sure to impress all your future guests (23). No matter what your food goals are for this quarter, we have you covered. Make sure to venture into Chicago before it gets too cold to leave the house. When it does get too cold, stay in, have a dinner party, and make as much delicious food, dessert, and drinks as you can within the warmth of your apartment kitchen. Whatever you decide to do, make sure to savor the food with friends and loved ones, and don’t forget to tag us on Instagram (@uchicagobite) with all your epicurean adventures.
the editors
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table of contents 5 Calamut Fisheries 6 Oiistar 7 Brunch and Burgers 8 The Exchange 9 Sunny bowls 10 Is Life Just Better With Feta? 12 meditative menues: culinary & the conscience 14 ANCIENT EATS 16 Not Your Average, Bottom of the Baryl, Traveling Experience 20 A DISH'S SOUL 23 COCKTAILS 24 Japanese Sweet potatoes-two ways 26 Fermented soda: Homemade Goodness 27 A Twist on a Classic: Apple Ginger Mango Tart
Editor-in-Chief FIONA LU Managing editor EMILY JACOBS creative director FELIX GONZALEZ blog editor ALEX WANG ASSISTANT Blog editor Isabella Sun communications director ANGELINA TORRE programming DIRECTOR ARUSHI MUKHERJEE designers Abbey Price, Elaine Wan, Eve Meadow, FELIX GONZALEZ, Sam Levine, Sophia Koock, Victoria Kielb, Vivian Soong writers Abby Yuhan, Aiden Cessor, Alex Medoff, Ben Miller, Cayla Volandes, Esha Deokar, Henna Nam, Ian Henderson, Kate Kaplin, Rachel Suggs, Sofia Torriente, Stacia Konow, Stephanie Chung, Thomas Song, Zoe Kim photographers Abby Starr, Amanda Huang, Elaine Wan, Elizabeth Li, Eve Meadow, Jerry Cao, Joanna Ma, Karina Mak, Lina Hajnal, Narain Dubey, Sonia Chang, Yanzhu Gong COVER PHOTO Angela Sha
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Credits: Elizabeth Li, Sonia Chang, Amanda Huang, Sofia Torriente, Joanna Ma, Jerry Cao
inside the issue
REVIEW
CALUMET FISHERIES
BY ALEX MEDOFF PHOTOS BY ELIZABETH LI
>> NEIGHBORHOOD SOUTH DEERING
>> PRICES
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For centuries, humans have delighted in one of life’s simplest pleasures: smoked fish. Originally developed for preserving produce, the process of smoking food quickly garnered admiration for its effect of infusing meat and fish alike with a unique, sweet and woody flavor. In seaside communities, the fisherman’s smokehouse became a cherished refuge—a place where locals could come and go to enjoy fresh, perfectly tender fish. Today, in the South Deering neighborhood of Chicago, Calumet Fisheries upholds this timeless tradition. Nestled along the bank of the Calumet River, in the midst of an intricate crisscrossing of bridges and railways, a small white hut with a bright red roof rests quietly, awaiting hungry visitors. On our visit to this quaint little fish shack, before we had even reached its entrance, we noticed a sweetsmelling smoke that seemed to envelope the place. As we soon found out, this aromatic haze was originating from the near centuryold smokehouse that sits adjacent to the building, its brick exterior blackened by years of built-up soot. After relishing in the beauty of this sight for a not-so-short period of time, we were eager to go inside. Inside the shop, the atmosphere takes on a wonderfully charming, retro style. Oldschool signage with bold, red lettering lays out the menu, and an eclectic display of photographs and fish-themed novelties lines the walls and shelves. At the counter, you can freely survey the fish options, which
>> DISHES TO TRY
SMOKED SALMON, SMOKED TROUT (PEPPER & GARLIC), FRIED FROG LEGS include salmon, trout, sturgeon, sable, heads & collars, catfish, and eel, all of which are smoked to perfection over a bed of smoldering cherry and oak wood chips. They also offer a number of sides, including fries, crab cakes, fried shrimp, and frog legs. We opted for smoked salmon, smoked pepper & garlic trout, and fried frog legs, but if you’re a newcomer to Calumet and feel that you could use some guidance, the friendly and knowledgeable staff will be happy to give you recommendations based on your preferences. Despite there being no indoor seating, there are two tables outside with a view of the river that can satisfy all of your fish-eating needs. It is there, with the gentle riverside breeze at your back and the pleasant rumble of passing-by cargo trains in the distance, where you can best enjoy this food. Our salmon was tender, salty, and rich in flavor. At the same time, it was extremely light and fresh, and its texture was delicate while still being firm. The trout, seasoned with coarse black pepper and minced garlic, was creamier in texture and generally milder than the salmon, and the added crunch and spice provided by the seasoning made it especially worthwhile. The fried frog legs did not disappoint, either. They had a satisfying, crispy exterior and the meat was juicy, delicate, and flavorful. Our advice: make a trip to Calumet Fisheries with a couple of hungry friends and bring along some fresh bagels and cream cheese, too.
reviews
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REVIEW
OIISTAR BY STEPHANIE CHUNG PHOTOS BY LINA HAJNAL
NEIGHBORHOOD: WICKER PARK
PRICES: $$
DISHES TO TRY: 6HR PORK SHOULDER BUN UMAMI RAMEN TONKATSU BUN
This exorbitant machine achieves what’s impossible by hand; it compresses the dough into a rectangular prism shape instead of a cylindrical noodle to provide the optimized surface area for clinging to broth and flavor. It also exerts enough force to ensure the noodles are completely non-porous and will not turn spongy or soggy in the soup. But despite the fortune Yim spent on his beloved machine, Oiistar still offers surprisingly affordable prices, with dishes averaging in the $10-$15 range.2 Yim is a Korean native with a French and Italian culinary background; his dishes reflect similar international influences. Menu items like the Tikkamen— ramen with masala-based broth and breaded chicken thigh— or the Chadolmen Modern— ramen with beef brisket and kimchi— reinvent traditional Japanese flavors with honorable mentions from other cultures. But don’t worry, Oiistar still offers your favorite classics, like the Oiimen, a comforting bowl of tonkotsu ramen with pork belly, crunchy wood ear mushroom, and a soft-boiled egg cooked to perfection. When it comes to the broth, Yim believes that the most delicious broth base requires only three ingredients— pork back-rib bones, filtered water, and the labor of love that comes with 18 hours of cooking.3
Along Wicker Park’s iconic diagonal street, N Milwaukee Ave, you’ll find an inconspicuous black storefront with nothing but a small sign resembling a destination point on a map: a bold red dot with an inscribed star and two thick lines underneath. This marks Oiistar, a new Japanese ramen restaurant serving up familiar Asian flavors with a Western twist. The owner and chef, Sunny Yim, is a ramen fanatic who has trekked to the opposite side of the world, attended a two-week ramen crash course in Japan, and visited over 50 shops to learn the intricate art of ramen-making.1 In preparation for his dream of opening up his own restaurant, Yim even imported a $65,000 noodle-press from Japan, setting Oiistar apart as the only ramen joint in town that makes its noodles in-house. For all the hype that goes into the food, the interior is simple: a sleek space with blacked-out walls, dim lighting, and rustic wooden furnishing, giving the restaurant a hole-in-the-wall aesthetic. A bar wraps around half of the space and opens up into the kitchen area, fusing together Oiistar’s warm social atmosphere with a glimpse into the cooking process. If you find yourself impatiently peering into the kitchen at your noodles being prepared, you may want to consider one of Oiistar’s many bun options while you wait. Served in portions of three to four bites, the buns create a compact but rich experience of flavor and texture. For those on a schedule, these buns make the ideal quick yet satisfying stop-in snack.
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Although Oiistar serves traditional glazed pork buns like the Berkshire Pork Belly, if you’re looking for a reflection of Yim’s token creativity, buns like the Mashed and the 6 HRS Pork Shoulder are both a must-try. The former features mashed potato, beef brisket, mozzarella, kimchi, onion, and jalapeño pickles. The creaminess of the mashed potato tempers the rich brisket, while the kimchi and jalapeño pickles create a crunchy acidity that cuts through every bite. The latter bun features, as the name suggests, slow-roasted pork shoulder along with pickled sauerkraut and cotija cheese. Each bun contains some variety of tender meat in a sweet-savory soy sauce marinade, paired with something crisp, such as fresh sliced cucumbers or sauerkraut. With every bite, you get a soft chewiness complemented by a satisfying crunch. No matter what dishes you end up trying, you are guaranteed to taste the dedication and artistry that went into its creation, not to mention the difference between wholesale noodles and $65,000-machine-cut-noodles. We definitely recommend stopping by to get your slurp on!
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https://www.chicagotribune.com/dining/recipes/ct-dining-0228noodles-20130228-story.html 2 https://www.chicagotribune.com/redeye/redeye-ramenfocusedrestaurant-oiistar-coming-soon-to-wicker-3park-20120709-story. html 3 https://www.chicagotribune.com/dining/recipes/ct-dining-0228noodles-20130228-story.html
>> NEIGHBORHOOD
LITTLE ITALY >> PRICES
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>> DISHES TO TRY
THE BNB SIGNATURE THE CRISPY YARDBIRD
REVIEW
BRUNCH N BURGERS Nestled in the neighborhood of Little Italy lies Brunch n Burgers (BNB), an up and coming black-owned restaurant that combines the two of the greatest things in the food realm: brunch and burgers! The ambiance of the restaurant doesn’t emulate a typical brunch venue.With an open kitchen where you order at the register, BNB’s booths and deli tin tables mirrors are a more casual ambiance where one can pick up their food to go, or stay and eat a quick meal. Open Tuesday through Sunday, BNB offers a separate weekday and weekend menu. The weekend is where brunch comes into play, with chicken and waffles, chilaquiles, and a chorizo egg and cheese. Their weekday menu focuses on the burger aspect, giving all options under the sun for any type of burger: vegan, fried chicken, steak, or even fried fish. For starters, we tried two sides, the BNB Mac & Cheese and Sally’s World, a fried salmon filet with sauteed spinach. The mac was covered in a decadent 3 cheese bechamel which paired perfectly with cornbread crumbs sprinkled on top, resembling the cozy warmth of an oven-baked mac made at home. As someone who can eat the store bought
French’s Crispy Fried Onions out of the bag, the crispy fried onion garnish provided the perfect amount of saltiness to cut through the creamy bechamel. The kicker, however, was the drizzled caramel on top. Although it provided its moments of a quirky combo of sweet and salty, I was left confused with the caramel-cheese. I will say however, we found ourselves scraping the bottom for more of this delicious mac sauce. Sally’s World consisted of a salmon filet fried in an egg roll wrapping with a cheesy, sauteed spinach filling. The crispiness of the egg roll created a great texture with the salmon. Although the cheese was a little much for my taste, the greek yogurt dill sauce that paired with it provided an extraordinary freshness on the side. Although we were left a little weary with the sides, the burgers by far made up for it and then some. For our mains, we ordered two burgers: the Crispy Yardbird and BNB’s Signature. The Yardbird consisted of deep fried chicken with onions, pickled mixed greens, tomato and sriracha mayo. As a huge fried chicken sandwich fan, the tenderness of the brined dark meat was my favorite part. The pickled mixed greens added a sharp tanginess
BY ZOE KIM PHOTOS BY AMANDA HUANG
that cut through the heaviness of the chicken perfectly. While the yardbird was full of bright flavors, the Signature was warmth and comfort in a dish. The Signature was their take on a classic burger: two smashed beef patties with fries stuffed in-between and layered with their “BNB Jam”, a creamy cheese sauce, house mayo and a sunny side egg all on a brioche bun. The two smashed patties were the juiciest burgers we both had ever had and they went well with the light layer of cheese sauce smeared on the brioche. The star of the show however, was the BNB jam: a caramelized bacon chutney with a colorful spice in the background. The bacon almost resembled a candied sweetness that melted together with the patties perfectly, quite literally being the best sweet and savory dish we both colleticley have ever tasted. While all dishes were incredibly exciting and unique, the crown jewel has to go to the BNB Signature. It is the perfect definition of the saying simplicity is perfection. The next thing on my list: to try their brunch. My advice? When you want to get some good comfort food in a lowkey setting, go with a bunch of friends and order up what BNB does best: BURGERS. reviews
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he Exchange, located inside the historic Railway Exchange building in the heart of the loop, is a newly opened restaurant led by Head Chef Brian Huston and Head Baker Matt Pontarelli. Dedicated to highlighting local Chicago produce and fusing inventive vegetable-inspired dishes with traditional preparations of steak and seafood, the two chefs crafted menu selections that were both innovative and delicious to try. Focusing more on the restaurant itself, the Exchange is housed in an expansive space, divided into three sections: the Atrium, the Listening Room, and Theo’s. The Atrium is the largest of the three, featuring opulent columns, a grand marble staircase, a vaulted glass ceiling, and trees scattered across the three storeys, mimicking an indoor park atmosphere. The Listening Room, where we sat, was inspired by the ambience of Japanese listening cafes and features a curated playlist that encourages diners to synchronize their auditory and gastronomic experiences. Finally, Theo’s, located at the back of the restaurant, is a 50seat lounge offering a more intimate dining experience, decorated with custom millwork and glass, and highlighting the Exchange’s vast beverage list with over 50 options. Moving onto the food, we began our meal with the tartine appetizer, which showcased Chef Huston’s focus on vegetables. The tartine
featured a blend of diverse textures that fused together to create an interesting, mixed flavor profile. The creaminess of the feta along with the softness of the eggplant caponata was a successful contrast to the crunchy, slightly charred taste of the toasted loaf. The arugula and red onion garnishes also served to add acidity and citrus flavors to the savory dish, resulting in a tartine that was packed with flavor without being too filling or overpowering. We then moved onto our main course, the wild mushroom rigatoni, which we paired with a side of brussel sprouts. Unlike other preparations of rigatoni that incorporate a meat component to the dish, this rigatoni used rich, savory mushrooms to contrast with the chewy bite of the pasta. The distinct flavor profile of the mushrooms added strong umami flavors to the rigatoni, while the chewiness of the pasta contrasted with the smoothness of the mushrooms. The chef also added tomatoes and rosemary to the dish to add more citrus and acid, similar to the red onion and arugula in the tartine. Altogether, these mixed flavor profiles allowed for the rigatoni to be a satisfying, hearty, and well-balanced dish. The brussel sprouts featured a similar equilibrium of flavors, since the dish was characterized by crispy brussel sprouts brimming with a charred, slightly burnt crunch on the exterior that contrasted with
>> NEIGHBORHOOD LOOP >> PRICES $$ >> DISHES TO TRY TARTINE, BURRATA APPETIZERMUSHROOM RIGATONI, BRUSSEL SPROUTS , APPLE CRISP DESSERT 8
bite | fall 2021
the juicy tenderness of the inside. In addition, the chefs embellished the dish with cilantro, star anise, and grapefruit, adding a zesty, fruity component to the brussels and creating a contrast in tastes that mirrored the other dishes we tried. The use of fresh grapefruit, to me, was particularly novel, and I found that its addition added a sense of freshness and sourness to the brussel sprouts that paired with the otherwise savory, rich vegetable dish. All in all, the Exchange proved to be a highly enjoyable dining experience. The visuals of the restaurants’ three spaces were stunning, and it was also very interesting to have the opportunity to choose between three aesthetically different environments to enjoy our meal. Our meal itself featured a diverse range of tastes that paired well with each other, allowing us to enjoy a series of three dishes that were simultaneously soft and crunchy, creamy and fresh, and zesty and savory. The Exchange showcases Chef Huston’s breadth of skill especially in terms of using primarily vegetable-based ingredients to create dishes that nonetheless featured a wide range of flavor profiles and textures. As a whole, the Exchange blends the historic charm of its architecture with modern, inventive twists on traditional dishes, leaving diners satisfied and engaged throughout the experience.
REVIEW
THE EXCHANGE BY THOMAS SONG PHOTOS BY KARINA MAK
REVIEW
SUNNYBOWLS BY BEN MILLER PHOTOS BY EVE MEADOW >> NEIGHBORHOOD RIVER NORTH >> PRICES $
>> DISHES TO TRY HANGOVER SOUP WELLNESS SOUP
Soup is the ultimate comfort food. It is warm and filling, calming and rejuvenating. It sticks to your ribs on a brisk autumn day, but does not weigh you down. Almost every cuisine boasts at least one distinctive soup, and there’s a reason for that. While the principle may be simple, the possibilities of what flavors and feelings a single bowl can unite are effectively infinite. Sunny Bowls, a new addition to the chic dining space in Merchandise Mart, tries to highlight the scope of what soup as a concept can offer. The spot sells close to a dozen soups, each housed in a bubbling cauldron. The offerings range from the quintessential to the creative, with plenty of overlap between them. The results are as predictable as they are delightful. Every bowl presents a hearty and comforting meal, but one that also complicates flavor expectations in exciting ways. The core of Sunny Bowls’ menu lies in the classics: ratatouille, tomato basil, chicken noodle, and the like. If every soup tells a story, as a large sign behind the restaurant’s counter proclaims, then the tales told by these soups are familiar ones. They are stories of family meals and wintertime lunches, of comfort and care and calm. The best storyteller is Bubbie’s Chicken Soup, their take on traditional matzo ball soup. Bubbie’s broth is light but almost creamy in its richness, leaning on parsley and other herbs to avoid becoming too salty. The chicken, left to fall into small strands through hours in the pot, becomes a part of almost every bite, as small strips work their way into each spoonful. Meanwhile, both the matzo balls and veggies avoid the scourge of sogginess, remaining dense, substantial, and satisfying. Tasty as its classics are, Sunny Bowls truly shines when charting its own course, telling new stories through dishes of its own creation. The best among the restaurant’s unique offerings is their Hangover Soup, a beef broth-based concoction designed to revitalize after a night out. The soup is sweet and tangy, blending soy, rice wine, and other Asian staples to create an electrifying contrast of heft and thrill. While the beef and caramelized onions provide the core flavors of the dish, the most fun element is its coiling rice noodles, cooked to perfect density.
The Wellness Soup is similarly inventive. Built off a light broth that stars turmeric and ginger, Wellness overflows with fresh vegetables, including chickpeas, carrots, and artful zucchini spirals. It is both refreshing and guiltfree, the perfect embodiment of the “Soup is self-care” mantra Sunny Bowls espouses. With 16oz bowls priced under $10, there are basically no barriers to enjoying Sunny Bowls’ spirit-raising comfort. It is well worth a trip downtown to appreciate the intimate and innovative mix of flavors they ladle out.
reviews
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Is Life Just Better With Feta?
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ow I Learned To Stop Screaming For H Fried Chicken Nuggets And Embrace Warm Moussaka I was never allowed to have dinosaur chicken nuggets as a child. No triceratops, velociraptors, or tyrannosaurus rexes ever ended up in my lunchbox — naturally, I would trade with my comrades, bartering a bite of their nugget for a chunk of my turkey sandwich. At home, there were no Lucky Charms, no Lunchables, no Ritz Crackers, no Coca-Cola. Instead, our shelves were filled to the brim with vases of oregano, full-fat Greek yogurt, and jugs of rich, viscous olive oil imported from our family’s olive trees on the slopes of Sparta. My manner of eating was foreign and unfamiliar to my friends— they gawked at the pastichio (Greek lasagna), winced at the kolokithokeftedes (zucchini fritters), and ran back to the comfort of their Pop Tarts and Entemans. Growing up, this apparent deprivation of everything delicious
made me angry with my mother; I was missing the communal experiences which seemed to embody childhood. Prohibiting most processed food in the house, my mother chose instead to nourish my sister and I with the Greek cooking that has been passed down from generation to generation in our family. Our motto? Everything is betta with more feta. Coming home from school, I would smell the eggplant wafting from the oven with bechamel sauce lightly browning on top of her moussaka (a vegetable and meat pie). I would peer into the oven and see rows of spanakopitas (spinach pies) being cooked to a warm, brown hue.
C by ten rit W a ayl
es and Vol
ey Piatt Price ated by Abb Illustr
My mother is a crusader of the Mediterranean diet, which consists mostly of plant-based food with olive oil being the primary source of added fat, although meat, fish, and sweets are also eaten in moderation. The diet is full of monounsaturated fats, which lower cholesterol, and omega-3 fatty acids, which help fight inflammation. One of the Blue Zones — the five places in the world where people live the longest and are the healthiest — resides in Ikaria, Greece. Their Mediterranean diet, active lifestyle, and frequent naps all play important factors in their longevity. However, equally high among these factors is their ability to foster deep, intimate relationships and social connections. A typical night in Greece entails the entire extended family — second and third cousins, aunts and uncles you don’t even know how you’re related to — convening together at a local taverna over a meal. The avgolemono soup and gemista are infused not only with chunks of juicy meat, but also with passion. What did the majority of my childhood friends’ meals not have? The answer: a certain kind of Greek spice, rooted in love. Frozen pizza, pasta with butter, and baby carrots don’t seem to scream TLC (Tender Love and Care). My mom leaves a piece of her in every meal she makes, an emblem of her devotion to our family currently in New York and to the family that has passed down from the rural, mountainous villages in the Peloponnese.
Every night, as I blissfully smile over the bursts of oregano in the lemon chicken and potatoes or the twinges of mint in the soutzoukakia (Greek meatballs), I also taste my mother’s affection. Our relationship strengthens not only from the act of eating her food, but also from making meals together. My mother and I stand side by side — the Volandes assembly line — and stuff pieces of raw calamari with a feta, orzo, and spinach mixture. She walks me through the dish’s creation process from start to finish. In between my mother’s frenetic commands and my sous chef duties, we talk about who’s marrying who, reflect on moments from the past, and share our hopes for the future. The shared food experiences I thought I was missing out on in my childhood were right in front of my eyes the whole time. Food is a means of connection for both my family and for Greeks worldwide, a bond that goes beyond the barriers of language and lifestyle. A deep affinity and appreciation for food is a prerequisite to growing up Greek and Greek-American. We talk about food, we watch each other make food, we dissect the elements and ingredients of food, and we do all that while planning our next meal. While I have many friends who didn’t participate in the ritual of family dinner as they grew older, my family and I ate together every night, without fail. We sat around the family table, frantically passing the pita bread and the dolmades (stuffed grape leaves) and listened to each other’s days. In doing so, we followed two of the Ikaria’s ordinances for longevity: consuming the Mediterranean diet and strengthening our intimate relationships. Mom, I may have had a few breakdowns in the grocery store when you wouldn’t buy me Go-Gurts, but I want to say thank you. Thank you for making each dish with love, thank you for teaching me the traditions of our ancestors, and thank you for bringing our family together every night. Tyson’s dinosaur chicken nuggets couldn’t have done any of that.
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MEDITATIVE MENUES: CULINARY & THE CONSCIENCE BY ESHA DEOKAR PHOTOS BY JERRY CAO
THE BRIDGE THAT CONNECTS PAST TO PRESENT MAY SEEM LONG, BUT AS A CHILD, WE OFTEN MOVE FASTER THAN EXPECTED. One moment, you wake up to the sound of your grandmother’s exhausted pressure cooker whistling. Soon the smells of sweet cinnamon and spicy cumin dance around you as you brush your teeth. A steaming hot bowl is placed gingerly in front of you, prepared with affection & care by someone you love. Where does that love go when you flip a frozen meal in the microwave? When you throw your bag and jacket down and grab the first box of readymades you can find? Maybe it lingers within your trips to the grocery store, as you carefully turn the honeycrisp apples over in your hand, feel the avocados for ripeness, and buy yourself a gourmet spice rack. But it often results that the love we show ourselves falls far short of the love that we are willing to show others. Cooking can be something that turns mechanical. When I cook for others, I make sure to pour every last ounce of tenderness into the meal. I cook with my heart, nourishing the mind as well as the soul. Lately, I have found that, when cooking for myself, I do not treat the meal with the same compassion. Too often I find myself undeserving of the full performance. Even the act of eating is treated with haste, my
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mind on the next task I have scheduled. Culinary therapy has been used informally and unintentionally by my family & friends alike. Only recently has the remedy turned into a pro forma process. Certified therapists can practice their trade using culinary techniques, utilizing tactics such as mindful eating and careful preparation to better help their clients connect with their past and present. Oftentimes, food can capture the mind-body-soul connection, thus fostering stable psychological health and a more positive outlook on the self. While the field of culinary therapy is an emerging social science, the practice is rooted in simple self-care. We use food to connect across generations, socialize among friends, and heal our relationships with ourselves.
Our relationship to food and nutrition can also be harmful. Once we fall into the all-too-common trap of perceiving food as the enemy to our body, it can be much too hard to treat our own nourishment with the care and sympathy that it deserves. Whether you are breaking down your own fraught relationship with nutrition, trying to connect with the family member who used to make you your favorite dinners, or simply trying to unwind after a stressful day, the act of standing in the kitchen and practicing mindfulness may help bring you closer to your goal.
Although I am yet to take my first official culinary therapy session, the next time I step into my kitchen, I will make sure to treat myself with compassion. I may not use my grandmother’s pressure cooker, but as I whisk, I will deliberately notice my senses awaken with the same smells and emotions from my childhood home. I will eat slowly and carefully, on my kitchen island, making sure to feel the heat of the spices and the texture of the meal.
THE NEXT STEP I TAKE ON THAT BRIDGE WILL BE SLOWER AND MORE MINDFUL. I WILL PAY MORE ATTENTION TO MY SURROUNDINGS, TAKE MORE NOTICE OF THE SOUNDS IN MY EARS, AND WATCH THE SLIGHT PARTS OF LIFE PASS GENTLY BY.
FEATURES
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ANCIENT EATS
BY STACIA KONOW PHOTOS BY SONIA CHANG
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E
veryone loves Italian food, whether it’s cavatelli ai frutti di mare or something simpler like a good glass of wine with fresh citrus. As popular and widely known as it is now, Italian food has not always been like this. Let me take you on a culinary journey into the world and kitchen of the Ancient Romans. In terms of access to amazing ingredients, Rome could not be in a better location. The Mediterranean climate was suited for growing grains, which the Romans used for cereals and bread. Olives and olive oil became popular for the same reason--the trees grew particularly well even in rocky soil. Though some parts of Italy were a bit more barren (like the dry side of the Apennines or “the spine of Italy”), other areas supported many kinds of produce, such as grapes, figs, apples, and pears. These fruits were often dried to be eaten year-round. Other produce included legumes, asparagus, artichokes, and mushrooms. Roman dishes often heavily featured these vegetables with bread being served at every meal. Rome’s proximity to the coast led not only to a variety of seafood options but also an important method for trading ingredients. Most spices the Romans used (like ginger, turmeric, and nutmeg, to name a few) were obtained in this way or via the Via Appia (Appian Road), while most herbs (rosemary, sage and thyme) were grown closer to home. Despite the access to the sea, fish was not the main protein of the Romans. Pork was generally favored, as well as many kinds of birds. Birds are a very fascinating part of the culinary history of the Romans. Many aristocrats marked their status by serving flamingo or peacock at large dinner parties, while most citizens stuck to pheasants, quails, ducks, and other gamey birds. Again, these meats would be preserved through drying or various curing methods to eat later on. Roman dishes had a wide variety of flavors, mostly because of the access to many different spices and fresh produce. Even though access to fresh seafood was unpredictable, fish sauce, also known as garum, was always in supply and high demand. This sauce was made by crushing and fermenting the insides of fish (an incredibly unpleasant process that never took place within or even near the city itself ). The flavor added a complex umami quality to every dish—a flavor likely comparable to unagi (eel) sauce we use today. Roman dishes were not typically very sweet. Ones that were were sweetened used honey. It was the only sweetener the Romans used, and they often paired it with wine, fruits, and cheese. The Romans also featured bread and cheese in many of their dishes, creating a very hearty and versatile base for many of their dishes (while many assume that tomatoes would be something the Romans used with their bread and cheese, tomatoes were not actually brought to Italy until the 16th century). Many of these foods and dishes can still be found in Rome today and have certainly influenced Italian cuisine over the past few centuries. They say that Rome is the city that will never die, and it is most certainly alive and well today in food.
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NOT YOUR AVERAGE, BOTTOM OF THE BARYL, TRAVELING EXPERIENCE by Abby Yuhan photos by Joanna Ma
When it comes to planning trips to new places or even figuring out what to do in your own city, many people spend hours upon hours researching activities to do, places to eat, and things to see. Some people will find travel companies to help them plan, but even with them, the process is almost never easy or fast. University of Chicago fourth years, Alex Pu and Yuyang Zhang, have started their own company to help travellers explore their city/the city of their choice without any stress. Baryl is a travel startup that creates “personalized itineraries at the click of a button.” Their goal is to move the travel industry into the 21st century by making it more technologically advanced, fast, and easy. And Baryl understands that food especially, is intertwined with travel. In order to gain a better understanding of Baryl and its relationship with food, I sat down with the Alex and Yuyang to ask them about them, their company, and their mission: *the transcript has been edited for the purposes of clarity
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bite | fall 2021
FEATURES
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Tell me a little bit about yourselves. Pu: My name is Alex Pu. I’m a 4th-year in the College, studying business economics. Originally from Atlanta, Georgia. I’m in Hyde Park now, enjoying my last year of school, and I really like startups and food. Zhang: I’m Yuyang, and I’m also a 4th-year. I’m double majoring in Psychology and Business Economics, and I’m from Beijing. Obviously as cofounders of Baryl, we love travelling and food, and me especially, I’m a big international traveller, which is a big reason I decided to work on Baryl. What is Baryl? Pu: Baryl is a travel startup, and we help travellers create personalized itineraries when they travel. So a large focus of what we do is helping people figure out places they want to eat when they travel and things that they want to do. Based on their preferences we are able to create a very hyper personalized experience. Zhang: And at the same time, Baryl specializes in activity and food at your destination. We have our own proprietary database which is composed of a lot of data points and recommendations that are more niche, so not just things that you are going to find on Yelp or TripAdvisor. Why did you start Baryl? What’s your mission? Pu: We started Baryl because we’re problem-solvers. What we came to realize is that when we went to plan trips, as much as we love travelling, the planning part isn’t always the most fun. Even in the last 15 years, not much has changed on the customer’s side. It still takes people, on average, 10+ hours to plan a trip. With as much as society and technology has progressed, we believed that there had to be a better way. That’s what we wanted to solve: being able to plan trips at the click of a button and take that 10 hour planning process into something that looks more like 5 or 10 minutes. Zhang: We love good food places, and we love good recommendations. We especially value places that are personalized based on our preferences. This whole personalization trend is very important for our generation and the younger demographic. Where do you see your company down the line? How do you plan on growing it? Zhang: Right now we are definitely still relatively early on. Immediate goal going forward is launching our product, which is this cool tool that everyone can use, and ultimately, an app. We really want to push it out in the market so that anyone can use it. Pu: Down the line, we hope that Baryl becomes a household name, and that it becomes the go-to travel-planning tool people think of the moment they decide to travel. We think there’s a lot of space for change here because the travel industry has been very stagnant, and we want to be the ones to push it forward. Zhang: And especially right after Covid, a lot of people are rethinking how they travel, and are looking to travel again. This is a good time to introduce a new way of planning that people can adopt. How does food fit into your mission for your company? Pu: We are all huge foodies. I think most people consider themselves foodies even though there are different degrees of it. People like fine-dining, discovering niche hole-in-the-wall places, and eating local foods. If you look at our Instagram, Eric (social media manager) is hard at work, trying every restaurant in Chicago, bringing his friends, and sharing that with our community. Even though we have this larger mission, in our immediate community with the students around us, we see us bringing them value. Zhang: And at the same time, food and travel are so intertwined. A lot of people travel for food. Whether it is local cuisine or street food, food is a very big part of travelling, so it inevitably ties into the core of what Baryl does. Just for fun, what are your personal favorite foods or any food recommendations you have? Zhang: In terms of Chicago restaurants, Café Ba-Ba-Reeba in Lincoln Park is my favorite. But, in terms of actual favorite food in terms of one thing you could make me eat for the rest of my life, it would probably be classic tomatoes and eggs because that’s just home. Pu: Something I discovered recently is Tsukemen ramen, which is essentially dipping ramen. Every time I’d seen it online, I thought it was stupid, but I had it at this one place in Atlanta, and it was probably the best ramen I ever had. It absolutely blew my mind.
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bite | fall 2021
After sitting down with Baryl in an interview, they offered to send me and Joanna on our own personalized adventure to Pilsen, Chicago. Alex, Yuyang, and Eric personalized the half-day trip to our interests, food preferences, money, and time after a 5-10 minute meeting with them. They created a timed itinerary for our day that required us to do absolutely zero work or research. We essentially went on a walking tour of Pilsen that involved a plethora of food. The carnitas at “Don Pedro” were super tender, flavorful, and cheap. “Birreria Reyes” had mouth-watering “birria de res” or “de chivo” (beef or goat), and you get so much bang for your buck. “La Michoacana Premium” is a large, bright pink ice cream shop. Joanna and I tried their popsicles, and my cucumber popsicle was unique and refreshing. Across the street, we got tamales from “La Casa del Pueblo” that were soft, warm, and delicious. Next, we went to the National Museum of Mexican Art, and on the way we stopped and saw famous murals above a laundromat. The museum had many unique installations including a Día de Los Muertos exhibit, which included pieces from artists on both sides of the US-Mexican
border. Then, we visited one of the most iconic aspects of Pilsen: the Pilsen murals. The murals go on for blocks and feature humongous images that range from political messages to cartoons, in many different artists’ styles. Finally, we ended our trip with a hot drink from Café Jumping Bean, a very busy, homey coffee shop in the center of Pilsen. The café has a lot of unique drinks, so I tried their Mocha Almond Latte, which definitely hit the spot after a lot of walking on a chilly day. Walking around Pilsen on the route that Baryl gave us, we were able to immerse ourselves into the experience of exploring a new town. I was able to explore an area of Chicago that I’ve been wanting to see for so long without any stress. As someone who has never used travel advisors or companies because of my distrust in the people who run travel companies to find what’s best for me, I found Baryl’s process extremely specialized and eye-opening. Because of Baryl’s prioritization of food and personalization, the whole process was enjoyable and unparalleled to any experience I had before when travelling or exploring somewhere new.
FEATURES
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20 bite | winter fall 20212020
A Dish’s Soul During the beginning of the Covid quarantine, my sister, who dedicated a part of each day to preparing dinner for our family, decided to make Shakshuka. I tend to be an adventurous eater, but to prepare for the possibility that I would not enjoy it, my sister also made me a grilled cheese. At dinner, I quickly devoured my sandwich and then turned to the little serving of Shakshuka that my sister put on my plate. I hesitantly took my first bite and immediately fell in love. The tomato sauce had a delicate balance of acidity and sweetness, the egg yolk provided richness, and the overall dish had a bold flavor profile owing to the cumin and paprika. Since that meal, I have made Shakshuka for myself several times, and it has helped to improve my culinary skills. Shakshuka is the perfect dish to try for a beginner chef, but it also allows for more advanced experimenting. The basic version can be made in a pan with just one can of tomatoes, a pepper, some spices, and an egg (as seen in the recipe below). On the other hand, the upscale Mediterranean restaurant, Ēma Chicago, prefers to add in a separately roasted lamb shank to bring more body to the otherwise simplistic tomato base. Two very different end-products, but both Shakshuka. The versatility of the dish is a result of its unique history. It is debated whether Shakshuka was first created in Tunisia or Libya, but it gained popularity when North African immigrants in Israel, who suffered from financial difficulties, relied on this healthy yet cheap dish to make a filling breakfast. Restaurants then began adding it to their menus and creating more complex versions of the dish. While I was researching recipes on Shakshuka, I also encountered the Turkish dish, Menemen. Since it is also a tomato-based creation that involves eggs, it is often confused with Shakshuka. However, the two have several key differences. In Menemen, the eggs are scrambled rather than left intact. Additionally, oregano, basil, and thyme replace the cumin and
BY IAN HENDERSON PHOTOS BY KARINA MAK
paprika found in Shakshuka. While the other preparations differ between the two, the invention of the popular Turkish breakfast indeed shares a similar story with that of Shakshuka. In the early 20th century, Greek farmers who immigrated to Turkey used spices that they were familiar with to create a healthy and affordable breakfast dish that took advantage of the region’s fresh tomatoes. Before coming to UChicago, I had never tried Menemen, but Joan Nathan’s NY Times article, “These Turkish Eggs Shine in Summer,” inspired me to. A few weeks ago, I made the trip to a small restaurant called Turkitch Kitchen for my first taste. Unlike my meal at Ēma, which was reminiscent of the dinner my sister had prepared, I enjoyed a much brighter breakfast dish at Turkitch Kitchen. The deep smoky notes in Ēma’s Shakshuka were replaced with the light, minty aroma of thyme. The tomatoes shone through in both dishes, but the subtle variations resulted in two distinct experiences. An up-close comparison between Shakshuka and Menemen shows that a simple variation in herbs, spices, and technique can differentiate a dish’s story. The creators of Shakshuka and Menemen were both focused on creating something simple and affordable and saw the bold flavor and versatility of tomatoes as the perfect base ingredient. Both dishes evolved over time and branched out into many different variations. My experience trying Ema’s, Turkitch Kitchen’s, and my sister’s dishes has inspired me to move away from strict recipe guidelines. I have realized that it is all about starting with a good base ingredient and experimenting from there. Maybe it’s tomatoes, or maybe it’s not, but we should all choose one ingredient that we love, and prepare it however we like, and add what feels right to us. The end-result might be as magical as my first bite of Shakshuka.
FEATURES
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Shakshuka RECIPE BY RACHEL SUGGS
PHOTOS BY KARINA MAK
prep
10 minutes
cook
GET 4 1 1 1 4 2 ¼ 1 1 1 ½
medium eggs 28oz can crushed tomatoes (unsalted if possible) medium red bell pepper sweet onion garlic cloves tbsp high smoke-point neutral oil, such as avocado, grapeseed, or sunflower (not EVOO) tsp cayenne pepper tsp turmeric tsp curry powder tsp sea salt tsp freshly cracked black pepper
Optional: 1 tsp harissa (if using, omit the cayenne pepper) 1 cilantro for serving 1 feta cheese for serving
20 minutes
makes
DO 1. Finely dice the onion and red bell pepper into uniform size. Mince the garlic. 2. Heat the oil in a non-metal skillet (such as cast iron) over medium heat. (The metal in the skillet will have a bad reaction with the acid in the tomatoes during the simmering process). 3. When the oil begins to shimmer, add the onion and red bell pepper and saute until browned. Towards the end of the aromatic cooking process, add the garlic. 4. To the aromatics, add all the dry spices. Saute until the aromatics are coated, then add the can of crushed tomatoes and continue to stir. 5. Cover the skillet and let the mixture simmer over low heat for 5-10 min, stirring occasionally. 6. Using a non-metal spoon, form four equidistant divots in the tomato base. Working quickly, crack one egg into each divot of sauce. Cover and let simmer over low heat for exactly 5 min. 7. Once the egg whites are set but the yolk is still runny, remove the skillet from the heat. Top with fresh cilantro and crumbled feta. 8. Serve with pita, toast, or challah bread.
Sources used: https://www.nytimes.com/2019/08/13/dining/menemen-recipe-joan-nathan.html https://theculturetrip.com/middle-east/israel/articles/a-brief-history-of-israels-famous-dish-shakshuka/
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bite | winter fall 20212020
4 servings
COCKTAILS BY KATE KAPLIN PHOTOS BY ABBY STARR
After working as a bartender over the summer, I learned a lot about alcohol – how different spirits are made, which alcohols mix well together, and the essential elements of a cocktail. However, I also realized that there are few options for those who don’t want to drink. All of the interesting drinks have alcohol, but it doesn’t have to be that way. In response, I created three virgin cocktails based off of my personal favorites. In place of the woody undertones of amaretto, I have used black tea in combination with almond extract and simple syrup. For an espresso martini, I replaced the vodka with soda water, the Kaluha with coffee flavored simple syrup, and the Bailey’s with a coffee flavored whipped cream. Finally, for the cucumber spritz, I replaced gin and lime juice with the floral notes of a lemon elderflower spritz. Enjoy! prep cook makes
35 minutes 40 minutes 6-8 servings
GET Virgin Amaretto Sour 3 oz strongly brewed black tea 1½ oz simple syrup 1 almond extract soda water to top lemon slices for garnish
Virgin Amaretto Sour 3 oz lemon elderflower soda (I used Trader Joe's brand, but a 2:1 elderflower lemonade to soda water) ½ oz simple syrup, or to tase 1½ oz cucumber juice cucumber slices to garnish
Virgin Espresso Martini For the coffee soda: 1 oz soda water ½ oz simple syrup ½ tsp instant coffee For the coffee whipped cream: ½ cup heavy cream 1 tbsp instant coffee 2 tbsp granulated sugar Garnishes: coffee beans sifted cocoa poweder lemon zest
DO Virgin Amaretto Sour 1. Roughly chop up peppers, tomatoes, and onion 2. Blend until smooth 3. Boil together for 10-15 minutes
lime zest Virgin Espresso Martini 1. Stir together the coffee soda ingredients in a cocktail shaker or a separate glass 2. Pour all the ingredients into a bowl and whip to medium peaks. When you dip a spoon in and out of the mixture, it should create a peak which flops over, but you can still see a shape. 3. To finish, pour the coffee soda into a martini or high ball glass. 4. Dollop the whipped cream on top and garnish with either coffee beans or sifted cocoa powder. Virgin Cucumber Spritz 1. Combine all ingredients in a highball or rocks glass filled with ice and top with cucumber slices. RECIPES
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JAPANESE SWEET POTATOES - TWO WAYS RECIPE AND PHOTOS BY SOFIA TORRIENTE
I don’t make the rules, but Japanese sweet potatoes are clearly superior to their orange-counterparts. With a fluffier, drier inside, these potatoes get perfectly crisp on the outside, while slathered with a sticky, umami glaze. Try these as a side to complement just about any protein or toss over some greens for an easy fall salad. prep
10 minutes
cook
55 minutes
GET
2 large Japanese sweet potatoes 1½ 1½ 1½ 1 1½ 1 1
For miso paste tbsp of miso paste tbsp of softened butter tbsp of chili garlic sauce tbsp of soy sauce tbsp of honey tsp sesame oil tsp dried ginger chopped green onion sesame seeds lime zest
DO 1. Preheat oven to 375 °F 2. Scrub sweet potatoes clean, pat with dish towel, prick three times with fork 3. Bake for 50 minutes, or until potato skin is dry and crisp and flesh is fork tender 4. While potatoes bake, prepare miso butter by mixing ingredients in bowl 5. Remove potatoes, set broiler to high 6. Cut potatoes in half, lengthwise. Return them to baking sheet and spread each half with miso paste 7. Broil until tops have carmelized (4 minutes) 8. Serve warm and garnish with green onion, lime zest, and sesame seeds
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bite 2021 bite || fall spring 2021
makes
3-4 servings
DO
prep
3 2 5 2 ⅓ 1
30 minutes
cook
65 minutes
makes
6 servings
GET
large Japanese sweet potatoes tbsp of salted butter tbsp of granulated sugar egg yolks, + 1 separated cup heavy whipping cream 24 tsp of good quality vanilla extract 1 tsp cinnamon toasted sesame seeds lime zest
FEATURES recipes
1. Preheat oven to 375°. 2. Scrub your sweet potatoes clean, pat with a dish towel, and wrap in aluminum foil. Prick the potatoes three to four times with a fork through the foil. 3. Bake for about 50 minutes, or until the potato’s skin is dry and crisp, and the flesh is fork tender. Depending on the size of your potatoes, baking time may vary. 4. Remove the foil and cut the potatoes in half, lengthwise. Be careful with the outer skin, making an effort to prevent tears. 5. While the potatoes are hot and steaming, scoop out the interior flesh, leaving a slight wall around skin to create a shell. 6. Pass the potato flesh through a fine-mesh sieve with the back of a wooden spoon. If you don’t have a sieve, pulse in a food processor with a tbsp of water to create a puree. 7. In a medium saucepan, melt the butter over medium-low heat. Once the butter has melted, add the pureed sweet potato. 8. Add the sugar and mix well. Once fully combined, add the two egg yolks one at a time, incorporating quickly before the egg scrambles. Gradually add the heavy cream and stir until the mixture is smooth and creamy. Finish with the vanilla and cinnamon, adding more heavy cream if needed to loosen texture. 9. Scoop the mixture back into each half potato shell. Using a spatula, gently smooth over the surface of the filling. Place back on a parchment lined baking sheet. 10. Wisk the one egg yolk and brush over the top of each potato. Sprinkle the top of each potato with the toasted sesame seeds. 11. Broil at medium for three to four minutes, until the top starts to brown and caramelize. 12. Remove from the oven, garnish with lime zest, and serve immediately.
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RECIPES
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FERMENTED SODA: Carbonated Goodness
BY AIDAN CESSOR PHOTOS BY SONIA CHANG
Homemade soda can be so much more than carbonated water and yucky syrup. By using water kefir grains, you can make any flavor of soda imaginable into a healthy and delicious beverage to quench your thirst. prep
20 minutes
cook
5-9 days
INGREDIENTS
½ medium, firm sweet apples 1 packet of water kefir grains ginger 1 ½ cup of hot water 8 cups of cold water
makes
3-4 servings
EQUIPMENT
Two-quart mason jar Cheesecloth or coffee filter Rubber band Fliptop bottles
1 — Activation 1. Dissolve ¼ cup of brown sugar in ½ cup of warm water. 2. Pour sugar mixture and 3 cups of cold water between 68°-85° F into the mason jar. 3. Add grains. 4. Cover jar with cheesecloth/coffee filter with rubber band/string. 5. Store between 68°-85° F for 3-4 days.
2 — Fermentation 1. 2. 3. 4. 5.
Strain grains out and discard liquid. Dissolve ½ cup plus 2 Tbsp of brown sugar in 1 cup of hot water. Pour sugar mixture and 5 cups of cold water into the mason jar. Cover with cheesecloth/coffee filter lid. Store between 68°-85° F for 1-2 days.
3 — Second Fermentation 1. Fill fliptop bottles while straining out the grains. Make sure to save the grains for future batches. Leave 2 inches of headspace in each bottle. 2. Add flavorings to each bottle plus 1-2 Tbsps of brown sugar to each bottle. 3. Store bottles at room temperature, and burp them every day. 4. After 1-3 days, store in the fridge. 5. You can reuse the grains by starting at the Fermentation section.
FLAVORING IDEAS Mint—tenderly muddle leaves before adding to bottle Lemon—squeeze half a lemon and add slice for every bottle Coconut—do 3 parts base liquid and 1 part coconut water for every bottle Base recipe adapted from Joshua Weissman and Cultures For Health. 26 bite | spring fall 2021 2021 26
APPLE GINGER MANGO TART
BY HENNA NAM PHOTOS BY ELAINE WAN As a long-time fan of Claire Saffitz, I have been so excited to see all of her seasonal fall content—especially her take on the quintessential French Apple Tart. In classic Claire fashion, she builds in additional layers of flavor to the archetypal recipe by using apple cider instead of water to make her own compote, browning the butter, and employing the deeper flavors of dark brown sugar. In my twist on her recipe, I spiced things up by adding more complex fruity flavors and ginger for warmth to complement this rich apple flavor! I am excited to share one way in which this recipe really lends itself to remixes with your favorite fruits and flavors of fall. prep cook makes
30 minutes 90 minutes 8-10 servings
GET 6 medium, firm sweet apples 1 tbsp fresh, peeled ginger ¼ cup dark brown sugar 6 tbsp unsalted butter 1 tsp vanilla extract ¼ tsp kosher salt 2 ½ cups mango lemonade 1 tsp white sugar 1 zest of ½ lemon ½ package puff pastry 1 egg (for egg wash)
DO
1. Preheat oven to 425 °F. You will reduce the oven temperature when you put in the tart, but you want the oven to be extra hot to kickstart a good puff in the pastry! 2. Peel and roughly dice three apples into about ¼ inch cubes. Mince or grate ginger finely. 3. Bring 1 cup of mango lemonade, white sugar, and zest of ½ a lemon to a boil in a small pot. Reduce to a simmer, and allow to thicken, about 8-10 minutes. Watch closely to make sure this doesn’t burn! This glaze is ready when it is a honey-like consistency and color. 4. Heat butter in a heavy-bottomed pot over low heat, stirring regularly, until browned. Add dark brown sugar and let the residual heat of the pan melt the sugar into the butter. 5. Once the sugar is melted, add in the diced apples, minced ginger, and 1 ½ cups of mango lemonade. Bring to a boil, then reduce to a simmer for an hour. Apples should break down into a smooth, thick applesauce-like consistency. Allow your compote to cool. This step can be done ahead! 6. Slice apples thinly. I like to leave the brightly colored skin of the apple so that it can be seen after baking! 7. To assemble, gently roll out the puff pastry into a 6” x 12” rectangle. Lightly score a rectangle into the puff pastry. 8. Layer the compote in a thin layer over the puff pastry, about ¼ of an inch thick. 9. Fan out the sliced apples. Arrange the apples on top at different angles, to your liking. 10. Glaze the apples with a thin layer of the reduced mango lemonade and the edge of the puff pastry with a thin layer of beaten egg. 11. Reduce oven temperature to 350 °F. Bake for 40-50 minutes, turning to pan halfway through. 12. Once the puff pastry is golden brown, remove from the oven. Optionally glaze apples again with the reduced mango lemonade! Can be served warm or cool. recipes RECIPES
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28 bite | winter 2021