tasteBUds

BEST placES To find ThE famoUS macaronS

4Truffle Mania

FOUR SCRUMPTIOUS RECIPES & PLENTY OF VARIATIONS

go carts!from kEnmorE To wEST campUS, ThE

BEST food TrUckS aroUnd

simple recipesfor you to

Go Vegan

spriNG/summer 2012

a glimpSE aT:- Saray Restaurant- India Quality- Sapporo Ramen

tasteBUds eDitor iN cHief Estefania Souza

mANAGiNG eDitorCasey Rackham

secretAryChelsea Fairbanks

treAsurerStephanie Giola

fooD eDitorsZolsaran Bat-Erdene

Izzy Kerian

restAurANt eDitorZolsaran Bat-Erdene

copy eDitorEmily Hopkins

Art DirectorShirley Barrett

pHotoGrApHy DirectorHolly Hinman

ADVertisiNG DirectorNikhil Dua

sociAl meDiA cHAirChristine Chong

coNtriButorsSusana AlvarezHope Blalock

Amber GrahamKate Hohenstein

Rochelle LiSamantha LevyLeigh Needham

Jyodi PatelJames Odum

Amanda SabgaLindsay Smith

Samantha Wood

For questions, email: tastebu@gmail.com

Sunday Morning Special 12.

Finger Food: claSSy Style 16.

FearFul FourSoMe 20.

Modern organizing 28.

next Stop: MacaronS 32

indian delight 10.

2. SoWaaaatruck Food, good Food 4.6. a neW neighborhood Fro-yoturkiSh adventure: Saray 8.

9. not your MicroWave raMen

11. Skinny drinking

15. groWn-up veggieS

19. MMMM...MuShrooMS?

24. the vegan Menu

30. gluten Free anyone?

whaT’S inSidE

34. have a truFFle... or 4

KAte HoHeNsteiN (cAs 15)

Trident’s oozing, goozing, deliciously messy bacon, fried egg and bagel break-fast sandwich that leaves my mouth drooling before the first, and after the last bite.

Hope BlAlocK (cAs 15)

Lobster--for such an el-egant food, there is simply no elegant way to eat it.

sAmANtHA WooD (com 14)

It’s pretty simple–you take a banana and cut it in half lengthwise, leaving the peel on; slather it with peanut butter and top it with chocolate chips, peanuts, raisins, dried cranberries or almonds.

cHristiNe cHoNG (com 14)

Burritos. I can never eat them in public.

coNtriButors -- WHAt is your fAVorite messy fooD?

AmANDA sABGA (com 13)

Cake batter, preferably chocolate…I can never seem to get it off my hands or face. Plus, who doesn’t like to lick the spoon!

One of my favorite restaurants in Boston recently changed its menu so that it would fit better with the season. I was surprised since it is a chain restaurant and in the two plus years I had gone, the menu had remained the same. But at the same time it seemed normal that the menu would change; as the weather gets warmer, people start craving different meals. I know I do at least. During the winter, I always want soup or a comforting dish. Sure, I will have a salad here and there, but I tend to crave something hearty. Come spring and summer, my body asks for fresh salads and vegetables. Cold soup makes the cut, but I would rather have leafy greens with juicy tomatoes.Something else I eat constantly when the weather is nice is frozen yogurt. Once I tried it I could never go back to ice cream. I love the tangy flavor that lingers in your mouth until the last bite. For this reason, I was ecstatic when I saw that a new froyo place opened a block away from my house. Zinga!, which you can read all about on page 8 is better than most places in Boston because it allows you to add as many (or as little) toppings as you want. Personally I love a big cup of yogurt with a bit of blueberries, strawberries and maybe some coconut flakes.Then there are fruits and vegetables. They make my summer all that much better. They are fresh, colorful and bursting with flavor. I love them so much that I have even debated going vegan for a while. If I were to decide so, the Vegan Guide on page 32 would make my meals as easy and delicious as peanut butter-strawberry toast. So there you have it, flip through our third issue and enjoy the warm weather!

estefANiA souzA(com 13)

letter from tHe eDitor

paSta,and ravioli,and red gravy,oh My!

Photos and Words by Samantha Levy

2

SOWA Open Market is an indoor winter Farmers Market in the South End where last weekend I discovered Valicenti Organico, a small local business owned and operated by Chefs David Valicenti and Michelle Splaine. Together they produce fresh pasta, ravioli, sauces, breads, and much more using either

ingredients they grow themselves or other locally grown ingredients. Valicenti Organico only makes their famous “Red Gravy” tomato basil sauce during the harvest season when the ingredients are at their peak quality. They collaborate with local farms and dairies to ensure freshness, which lends a sense of community to all of their products.

3

SOWA Open Market is an indoor

winter Farmers Market in the South End where last weekend I discovered Valicenti Organico, a small local business owned and operated by Chefs David Valicenti and Michelle Splaine. Together they produce fresh pasta, ravioli, sauces, breads, and much more using either ingredients they grow themselves or other locally grown ingredients. Valicenti Organico only makes their famous “Red Gravy” tomato basil sauce during the harvest season when the ingredients are at their peak quality. They collaborate with local farms and dairies to ensure freshness, which lends a sense of community to all of their products. Valicenti and Splaine both have extensive experience cooking and baking in restaurant settings, and together they founded Valicenti Organico in 2008. The pair says they are living their shared dream, cooking in their newly renovated farm kitchen in Hollis, N.H., and traveling throughout New England to an impressive array of farmers’ markets. The company’s fresh pressed pastas are made with either natural semolina flour, flavorings such as lemon and basil linguine, or specialty grains, such as farro or hemp. Tomato caper, porcini mushroom, and carrot and dill are among their diverse list of pasta varieties, and they even offer a gluten-free option. While all of these variations on classic pasta looked delicious, what really caught my eye were the seasonal ravioli. The variety of fillings was unbelievable: roasted pumpkin and brie, brandied lobster, duck confit with ginger and shiitake, and pear, prosciutto and gorgonzola. (Are you hungry yet?)

Chefs Valicenti and Splaine suggest a couple of simple sauces that would pair well with some of their winter ravioli varieties, but I think any of these sauces would be tasty on any pasta, filled or not.

SagE Brown BUTTEr SaUcE To go with the following raviolis: braised chestnut, roasted pumpkin and brie, roasted apple with camembert and almonds, caramelized butternut squash, brown butter and sage roasted sweet potato

Instructions: Slowly melt butter over low heat until butter turns light brown and takes on a nutty aroma. Add chopped sage and remove from heat. Finish with walnuts and parmigiano, if desired. ________________________________

lEmon BUTTEr & parmigiano

To go with the following raviolis: artichoke boursin, herbed cherve with honey, broccoli and fontina, multigrain portobello with spinach and chevre, brandied lobster, roasted cauliflower with golden raisins and grana padano

Instructions: Simmer lemon juice and white wine with minced shallots and garlic. Reduce by 3/4.

Remove from heat and whisk in butter and a drop or two of Worcestershire and Tabasco sauces. Finish with parmesan and green onion. ________________________________

On the fateful day at SoWa, I was initially drawn to Valicenti Organico by their colorful chalkboard menu that set my stomach growling, but now what attracts me most is the feeling that my pasta was prepared by a friend. The company’s booth at the farmers’ market was friendly and approachable, as is their website (www.gimmiespaghetti.com), and I feel that the founders care deeply about their products, their business, and their customers. Valicenti Organico’s ravioli, pasta, and Red Gravy are available at several stores in New Hampshire and Massachusetts, as well as various farmers’ markets. The flavor combinations of the pasta change according to the seasons, so keep that in mind when you go on a hunt for some mouth-watering ravioli. The SoWa Open Market is a fun and different way to spend a Sunday, and if Valicenti Organico is there, I suggest you start a pot of boiling water!

*Recipes courtesy of Valicenti Organico

Photo courtesy of Wikimedia Commons

4

SOME of the greatest movements are born in the streets:

graffiti art, photojournalism, break dancing, but food? That just seems unsanitary! of another world! a clandestine business that claims street corners and alleyways from New York to Bangkok!

Before everyone jumped on the clean-eating bandwagon, before carbs were cut and calories trimmed to 100 per package, and before eating had to be “guilt-free” street food was the avenue to some of the best food in the world.

Zesty, succulent kabobs, fire-roasted vegetables and steaming soups permeate the polluted streets to lure passersby away from the city and into mom and pop’s kitchen.

I’m convinced, and will boast, that the best tacos in Mexico are made on the street. Thin, floury tortillas are rolled and heated over a cazuela, their warmth cradles the delicately diced meat or further melts the cheese of a real quesadilla. The freshest fruit is cut and sprinkled with lime and salt.

Even amidst France’s pristine culinary culture, I preferred my crepes made by the local street-vendor.

Nutritious and satisfying street food use to be tougher to stumble upon in the U.S. (Hot dog and pretzel stands are no match for the health conscious.) Today’s food vans, however, offer edgy options like sweet potato fries and portabella mushroom sandwiches. Such was my lunch of choice at the Clover food van, posted from 7 a.m. to 3 p.m. in front of Boston University’s College of Fine Arts. Clover prepares portable breakfasts and lunches for the frenzied college students rushing down the Comm Ave catwalk. With such options as oatmeal with fruit compote (which really tastes like apple crumble), you can let go of the calorie count without having to forgo a nutritious breakfast. During the noon lunch rush, Clover keeps it simple with rosemary French fries, sweet onion soup, a soy BLT, or a pimento grilled-cheese sandwich. The menu rotates weekly, but the prices stay fixed

and rarely dip into the double digits, -so the spare $5 bill next to your trusty debit card really will suffice.

Bon Me (featuring Vietnamese cuisine) and Roxy’ s Gourmet Grilled Cheese also take residence on Comm Ave. Bon Me takes over Clover’s parking spot from 3-7p.m. on Mondays and Wednesdays, and you can find Roxy’s mustard-yellow van there on Friday and Saturday evenings between 5 and 8 p.m.

Roxy’s stands out by redefining the this diner staple. Their Winter Classic Melt, stuffed with Vermont cheddar, roasted eggplant, white bean ragout, and artichoke purée is certain to keep you warm. An homage to Fenway’s mascot, The Green Muenster contains Muenster cheese, homemade guacamole, and apple wood bacon. For those of us who don’t like our grilled cheese meddled with, the Rookie Melt Vermont cheddar and vine-ripe tomatoes is the classic standby.

Street food beckons a break in any diet regimen, but these three food trucks make it possible to cheat without the guilt.

EAT LOCAL: REdISCOVER STREET FOOdby Susana Alvarez

5

Photos by Holly Hinman

6

We All screAm for...fro-yo? By Jyodi Patel

every time you purchase frozen yogurt, you receive points that go toward a free frozen yogurt. What’s not sweet about that?

857-263-849

6

fri-sat 11am-11pmmon-thu, sun 11am-1

0pmhours:

508 commonwealth Ave. Boston m

a 02

215

zinga kenmore squa

re

ThE weather is warming, the sun is shining, so, of course, all I’ve been able to think about is fro-yo. Really,

what’s better than having a creamy treat while soaking up the sun? Speaking as a girl who has eaten frozen yogurt three times in the past three days, probably next to nothing. For those of you fro-yo lovers like me, there is a new frozen yogurt bar called Zinga in Kenmore Square that is really tasty. Even if you aren’t into frozen yogurt, with the many diff erent fl avor options at Zinga, and their limitless free samples, everyone is bound to fi nd something that hits the spot. With Zinga’s serve-yourself fro-yo and toppings bar, there are endless ways to make your tasty treat. Th e store sells 12 fl avors of frozen yogurt which rotate daily between their 46 fl avors of non-fat, reduced-fat, low-fat or no-sugar-added frozen yogurt and sorbet. Looking for variety? Zinga has no problem providing a vast range of fl avors to tantalize anyone’s taste buds. Flavors include mouthwatering varieties such as Dulce de Leche, Pomegranate Energy, Th in Mint, and the ever-popular Original Tart. But the fun really starts when you get to the toppings bar. For the health-conscious customer, there are the trendy granola, nut, and fresh fruit toppings. But honestly, why stop there? Zinga prices your frozen yogurt based on how much it weighs once you’ve fi nished topping it, so you can add as much and as many of the 55 toppings as you’d like. My personal favorites? Defi nitely the brownie bits, blackberries, and who doesn’t love a little mochi (the yummy little gummy rice treats)? Zinga is a great place to hang out with friends and relax. Th e fun vibe, bright atmosphere, and catchy tunes make Zinga a perfect place to unwind after class, to have an afternoon pick-me-up, or to have a post-dinner treat. But beware on warm days, Zinga gets super busy so seating inside may be hard to come by. Once you go, you’ll be hooked. Which is why signing up for their rewards program is a must. Give them your phone number and Photos by Holly Hinman

7

rESTaUranT rEviEw:SaraY rESTaUranTThink about what you eat on a typical day. If you’re anything like me, your typical daily diet consists of foods like salads, veggies, pizza, chicken, different snacks, fries, sandwiches…the list goes on and on. But the list never really gets too exciting. It doesn’t have any foods that jump out of the page. They’re not very interesting. They’re not very enticing. But they’re safe. There’s no exotic, creative, or eth-nic foods that play around with new flavors. I have a routine that I like in my food. I have a comfort zone when it comes to food. In fact, a lot of people do. Many people love food, but many people fear it too. I’ll admit I’m definitely one of those people. Most peo-ple have their favorites that they know they like, whether they’re picky or they just like to stick with what they know. But it gets boring after a while. But do we take the chance? Do we try something completely new? Or do we just stick to what we know and stay comfort-able there? I decided to go out on the edge. In terms of what I usually eat, this was really crazy. Saray Restaurant. It’s a cozy little place located in Packard’s Corner, just beyond BU’s West Campus where the street curves to the left. At first glance, it’s a tiny little hole in the wall crammed in between a lot of other small ethnic eateries on the same corner. But I didn’t look it over. I was intimidated by it. Turkish food was the furthest away from what I usually eat. So what did I do? I tried it. And it was delicious. Obviously it was totally differ-ent from the burger and fries that I’m used to munching on when I eat out, but it was a better experience filled with better atmo-sphere, better quality food, better flavors, and a better familiarity with and appreciation for an ethnic food from another country! All in all, it was fantastic and this place is highly recommended—which is saying a lot coming from someone so set in her comfort zone of food. The restaurant welcomes its customers with a friendly and intimate atmosphere. The lights are dimmed and the small tables are set nicely with white tablecloths. It’s a comfort-able small size in the restaurant—not too tiny. The menu was filled with foods that I had never heard of before—ranging from lamb and ground chicken kebabs to vegetarian dishes to various dips and spreads served with different types of bread. Intimidating? Yes. Delicious? Extraordinarily. Any person who likes to eat would love the food at Saray, no matter how familiar they are with Turkish,

daWn oF a neW day at Saray!Middle Eastern, or ethnic food or how often they eat it. Now I’ll get to the food. To play it safe, I ordered a Tavuk kebab, which is great for first-timers like me who don’t want to adven-turously dive into the whole ethnic experience just yet. It consisted of succulent char grilled chicken, slightly salted white rice, an inter-esting side of tangy red cabbage, and a juicy grilled tomato wedge. The ingredients were all fresh and extremely tasty. I could have eaten this meal ten times in a row. The flavors were out of this world, the textures balanced each other very well, and the colors of the plate gave it an artistic appearance. Along with this dish, I enjoyed an appetizer of babagan-nuj, spinach tarator, muammara, and hummus all on delectable pieces of doughy, chewy bread. I regretted that I had never eaten any of these foods ever before! Finally, I topped my meal off with their sumptuous and savory baklava, a flaky pastry soaked in honey, and my taste buds were delighted! This was one of the best meals that I had eaten in a long time. It took me out of an American style restaurant with sandwiches and fries and flew me overseas to a restaurant in Turkey! To make things even better, the service was excellent. The waitress came back every few minutes while we ate, and after the food was ordered it came out in a short amount of time. BU students definitely need to get there and try it for themselves. This all came so unexpectedly from the little restau-rant that my eyes casually passed over every time I was up past West Campus.

There’s one last point to make…one that is often the first thing that comes to mind when college students think of going out to eat—price. How much is it? The average price of an entrée at Saray Restaurant is around fifteen dollars. It seems a little on the high end for a dinner, but the quality is worth every penny. And if that’s a bit too steep, the portions can definitely be split which would bring it down to a friendlier cost. Further-more, the appetizers are just as filling and can all be split as well. It’s definitely a place to bring a group of friends so you can try a little bit of everything and split the cost in the end. You can’t beat it—trying many new foods at a low cost! May as well! And paying is easy—both credit cards and cash are accepted. Dissatisfied with and entrapped in your own food comfort zone? Get out of it! Afraid to try something drastically new? Don’t be. You don’t know what you’re missing out on! Middle Eastern food like the Turkish food at Saray Restaurant the perfect food to start with. There’s something for everyone there. So get over to Saray Restaurant at 1098 Com-monwealth Ave. Leave your food comfort zone and try something new! It’ll open up a whole new door for you and your food. If you don’t know where to start once you get there, you can’t go wrong with Tavuk Kebab. Want to try a little of everything? Get the cold ap-petizer plate. Got a sweet tooth? Go for the baklava. Three simple ingredients make this a great restaurant: great food, great atmosphere, and great service.

rESTaUranT “dEETS”

addrESS1098 commonwEalTh avEBoSTon, ma 02215

phonE nUmBEr(617)-383-6651

hoUrSmondaY ThrU SUndaY 11:00am-11:00pm

pick-Up and dElivErY availaBlE

8

WhEN walking through the doors of Porter

Square, one initially thinks that they have entered into an average American mall. However, turn left into a certain corridor and you have stepped in and transported yourself into a little restaurant strip of Japan. You can hear the sizzling of the pan-fried gyoza ( Japanese dumplings). You can smell the authentic and soulful Ramen broth filling the air around you. You can see the rainbow of colorful sushi being presented to very satisfied customers. But after walking here during a somewhat frigid winter’s day, there is only one place that you should seek--Sapporo Ramen. A long line of eager, hungry patrons waiting for seats protrudes from the entrance of the ramen shop during its bustling weekend lunch hour. The wait—only 15 minutes—was well worth it. While my party waited in line, the chipper, fast-paced server took our orders, so that our food was served only five minutes after we were seated.

This was my first time eating a Sapporo-styled ramen. Unlike the mediocre, microwavable ramen with questionable powders, plastic veggies, and an unfortunately distinguishable artificial flavor, real ramen takes more than 3 minutes in a radioactive cup to produce, and with much more satisfactory results. Each region of Japan has their own unique take on the dish. Sapporo-style ramen originates from the Sapporo, Japan, the capital and largest city on the island of Hokkaido. What differentiates Sapporo ramen from the other styles is the distinct full-flavored miso broth. The soup features akamiso (red soybean paste) base and is accented with meat, garlic and ginger. The result is a hearty and rich broth that leaves a satisfied and satiated customer in absolute bliss. Porter Square’s Sapporo Ramen’s broth is made by boiling chicken and fresh vegetables for more than ten hours. The results are absolutely phenomenal.

That particular afternoon I ordered their kim-chi ramen, which featured kim-chi (spicy fermented Korean cabbage), thin slices of pork, half of a boiled egg, bean sprouts, corn kernels, scallions and piece of nori (roasted seaweed sheet) in their house ramen broth. Used to the lighter and saltier Toyko-style ramen, I was initially taken aback by the broth’s rich flavor. But after the second slurp, I realized that this was just the thing I needed during that cold, windy winter’s day. It wasn’t just the broth that satisfied my taste buds. All the ingredients played the perfect notes to a symphony of flavor and texture. The kim-chi added slightly sour and spicy contrast to the rich and fatty notes of the broth, while the crunchiness of the bean sprouts and corn kernels complimented the soft, succulent slices of pork that melted in my mouth. The dish had achieved the perfect balance. My only complaint: The richness of the soup prevented me from finishing the entire bowl. When the winter’s bitter, and your attitude is worse, Sapporo Ramen is the ideal destination for the perfect bowl of soup.

Although it is somewhat of a schlep from BU, the adventure is well worth it. If you want to get authentic miso ramen without going into a study abroad program, Sapporo Ramen in Porter’s Square is your best bet. It’s Hokkaido ramen authenticity at its greatest.

________________________________rESTaUranT “dEETS”

addrESS1815 maSSachUSETTS avEcamBridgE, ma 02140nEighBorhood: porTEr SqUarE

phonE nUmBEr(617) 876-4805

hoUrSmondaY ThrU SUndaY 11:30am-9:00pm

caSh onlY

ThE rESUlT iS a hEarTY and rich BroTh ThaT lEavES a SaTiSfiEd and SaTiaTEd cUSTomEr in aBSolUTE BliSS.

rESTaUranT rEviEw:

Sapporo ramEn

by Rochelle Li

9

medium heat. Once the onions are golden, add the tomato and continue to cook on medium heat for 3-4 minutes. Add the chicken and cook on medium for about 5 minutes, then add the chicken broth and cook on low heat for about 40 minutes or until chicken is thoroughly cooked. Once cooked, let it sit for 10 minutes. Serve with rice and sprinkle cilantro on top when finished.

rESTaUranT “dEETS”

addrESS484 commonwEalTh avEBoSTon, ma 02215

phonE nUmBEr(617) 267-4499

hoUrS: mondaY ThrU SUndaY 11:30am-11:00pm

COAT? Check. Boots? Check. Spicy

food to heat up on a chilly night? Check. Let’s face it – it’s cold. Even if you are used to blistery winter weather, everyone could use something a little spicy to warm them up after a long Boston day. My suggestion? Try India Quality Restaurant just past Kenmore square.

As a girl raised on her aunties’ homemade Indian food, my approval for restaurant-made Indian food is hard to obtain. However, India Quality easily won my approval. Proudly displayed in their menu is the extensive list of accolades India Quality has been awarded over the years, one of them including a nine-year streak in Zagat as the best Indian food in Boston. India quality is completely affordable for college students – that being said, it is not like Subway or Chipotle, so you will have to shell out a bit more cash. Dishes for lunch run around seven to eight dollars and the dinner menu is slightly pricierat around 13 dollars.

The simple, yet culture-inspired décor and soft Indian music playing in the background of the restaurant creates a relaxing environment that is perfect for enjoying an explosively flavorful meal. One of the first things I noticed when I walked through the door was how accommodating the servers were. Even when presented with the ever-annoying task of splitting bills using a jumble of cards and cash, they were calm and efficient.

The moment I opened the menu, I went straight for the staple of any Indian dinner, chicken curry. If I had any uncertainties about India Quality when I sat down, they were erased as soon as I tasted the curry. The sauce had a perfect balance of spices – not too overwhelming – and a savory, distinct curry spice flavor with a tomato undertone. For people who aren’t so keen on spicy foods, the waiters ask whether you would like your dish prepared as mild, medium or hot so you will not leave the restaurant with scorched taste buds.

I find that a lot of Indian restaurants cook their meat too much, but the chicken in this curry was perfectly tender. Along with the curry, I ordered the garlic naan (flat bread). India Quality has an entire page of their menu dedicated to specialty breads, but naan has always been a personal favorite. The amount of garlic on the naan was just enough to give it a kick of flavor without being overpowering. My only qualm was that the edges were a bit crispier than I like them to be.

One of my greatest weaknesses is mango laasi (a mango and yogurt smoothie-like drink), so when I saw the laasi selection on India Quality’s menu I had to splurge on some. Though it was more watery than I am used to, the mango flavor was strong and tasted fresh and tangy – definitely a delicious end to a great meal. ________________________________

chickEn cUrrYServes about 8 people

2 lbs of skinless chicken breast4 tablespoons of vegetable or olive oil2 cups of chicken broth1 large onion 2 regular sized tomatoes½ cup of cilantro4 cloves of garlic4 jalapenos *Dry Spices 10 cloves 1 teaspoon of cumin seeds 2 cinnamon sticks ½ teaspoon of cumin powder ½ teaspoon of turmeric powder ¼ teaspoon of red chili powder*generally served with rice In preparation, finely chop the onion, tomatoes, cilantro, garlic and jalapeno, and cut the rinsed chicken breast into smaller pieces. Place the chopped ingredients and chicken to the side. In a 4-quart pan heat a mixture of 4 tablespoons of vegetable or olive oil and all of the dry ingredients. Cook on medium heat until the cumin seeds begin to pop. After the cumin seeds start popping, add the onion, garlic and jalapenos to the pan and continue to fry on

rESTaUranT rEviEw:india qUaliTYby Jyodi Patel

10

IF the sight of green grass, budding fl owers, and shooting stalks are any indication, winter has come to a close. Yes, spring is in the air, and that

can only mean one thing: Th e countdown to bikini season is well underway. With the rising temperatures comes the desire for many to lose those last 5 or 10 pounds before hitting the barbeques and beach parties. Th e changing of the seasons means the changing of diets. Suddenly, you’re second-guessing that late night snack or extra roll at dinner. Baked goods become a thing of evil and salads are your new best pal. It’s in this climate of self-sacrifi ce and calorie counting that alcohol is often a no-no. So the question becomes, can alcohol and diets co-exist? And the answer to that question is yes, but, as with so many things, with moderation. Listen, if you drink an entire six-pack of beer every night, you’re probably not going to lose weight. But some simple substitutions can help you save a few calories during diet season. With this in mind, I give you four easy and relatively painless ways to slim down some of your favorite drinks:

ThINK LIGhT

Now don’t kid yourself, I’m not trying to suggest that willing yourself not to gain weight from drinking is enough to ensure you won’t. If you want to lose weight go for low calorie options of your favorite drinks. Sure we have all heard of light beer, but there are light versions of other alcoholic beverages, too. Don’t believe me? Take one sip of Voli, a brand of light, fl avored vodkas, and you’ll discover just how easy choosing a lighter option can be. In fact, when I used Voli Lemon in my favorite Cosmo recipe, I couldn’t tell the diff erence.

SUmmEr dE-liTE Even if you’re not making the drinks yourself, going lighter is easier than you may think. Many restaurants and bars are now featuring skinny drink menu of classic cocktails, so if you really want a Mojito or a Margarita then go for it--just ask for the skinny version instead.

hAVE A CLEAR MINd

Choosing club soda or tonic water can save hundreds of calories. Juices and syrups can add sizable amounts of calories to your drinks. And for those of you who need a little more fl avor in your life, ask for a fl avored diet chaser like Sprite Zero or Fresca.

LOWER YOUR ExPECTATIONS Th e simple fact is, the higher the alcohol content, the more calories you consume. Simply choosing a lower proof version of what you already drink can save some calories. So when making your liquor run, take a second to read the bottle. Just being.

a little more aware of what you’re drinking can help you keep the alcohol weight off .

KEEP IT SIMPLE

If you can, avoid the extras. Sugar rims pack on even more calories, and those garnishes, while pretty, are not your diet’s best friend. Th e more basic you keep your drinks, the lower your calorie count will be. Also try to avoid mixing alcohols. Th e more alcohol you consume, in terms of both quantity and proof, the more calories you take in. And while having more than one spirit in your drink may taste great, diff erent alcohols have diff erent calorie contents so sticking to just one type of alcohol can save you from some hidden calories.

And don’t forget about champagne. It may surprise you, but a 4-oz champagne has 15 fewer calories than a light beer or a 4-oz glass of wine, both of which have about 100 calories. Plus, it tastes great on its own, so no additional calories need to be added with fancy mixes.

And there you have it, four simple ways to cut back on the calories of your favorite drinks. So don’t stop drinking, but do start drinking right, and you’ll be ready for that “itsy, bitsy, yellow polka-dot

bikini” in no time.

ThE VOLI COSMO:Serves: 4Prep time: 5 minutes Total Time: 5 minutes

1 cup Voli Lemon½ cup triple sec½ cup cranberry juice ¼ cup freshly squeezed lime juice

- Pour all ingredients into a cocktail shaker with ice. Shake well and pour through a strainer into four martini glasses.

3

2

4

by Amber Graham

Disclaimer: Taste BUds does not endorse underage drinking. Please drink responsibly.

Photo by Amanda Sabga

11

2012

8

ThE BloodY marYWords and Photos by Emily Hopkins

GAThER around, dim the lights, speak softly and keep pungent foods

away: It’s time to talk about hangovers. No one likes to deal with them, and many of us pretend that we don’t get them (as if pretending they don’t exist will keep them away). Many hangover cures exist—The Cup of Coffee Cure, the Shotgunning a Beer Method, The B-12 Morning Binge. I’ve even heard of people who swear by downing raw eggs or oysters the morning after.

When the Hangover Fairy visits during the wee hours of the morning, the last thing I want to ingest is raw animal byproducts or anything brewed. Plus, a quick perusal of the internet will produce myriad arguments over any and all hangover cures, and that includes the one I’m going to show you today. But I promise, I approach this topic in earnest and with experience, so I hope you’ll take my word for it.

The Bloody Mary. The name comes from a vulgar religious reference (the non-alcoholic version is the Virgin Mary. I think you know where this goes). It’s tomato-y, it’s spicy, it’s more like food than beverage, but the Bloody Mary is hands down my go to girl to help get me out of that dark and painful valley, and here’s why:

13

ThE BoozE. Th at ounce and a half of vodka dulls your senses enough to temporarily take away the pain of last night’s sins while you wait for the next part to rehydrate you.

ThE flUidS. All that tomato juice isn’t just for show. It actually brings you back to somewhat hydrated from the brink of arid humanity.

ThE SpicE. Horseradish, pepper and Worcestershire sauce hide the presence of the vodka, which is good, because that would probably make you vom.com.

So now that I’ve got you up, here are some possible plans for your morning. ________________________________

homEmadE BloodY marY For the broke and the lazy among us, the homemade Bloody Mary is certainly the way to go. In the outside world there are people. Cars. Th e T. Th e sun. All things that are dreadfully painful. Dr. Emily says, take one of these and call me in the evening.

3 oz tomato juice1 1/2 oz vodka1/2 oz lemon juicecelery saltground pepperhot pepper sauce to taste1 dash of Worcestershire sauce *(Vegetarians/vegans beware: Leave this out if you’re going meatless. Th is sauce is made from fermented fi sh bits.)Possible Garnishes: lime wedge, dill pickle spear, celery, green olives. (I strongly suggest the celery, but peel it before you stick it in your drink. No one wants to fi ght with that stringy skin, especially when you’re already down. Also, lime wedge is obligatory.)

Recipe via about.com ________________________________

Oh, what’s that you say? Too hard to calculate with your brain the way it is? Try this:

BloodY marY miX I’m sure the purists among you are cringing, but these are dire times! Who has time to measure those ingredients to the perfect proportion for your travel mug that you’ll be nursing all morning at work? I used Mr. & Mrs. T Horseradish Bloody Mary Mix (what can I say, I like the spice), which was good, albeit not as good as the home- or bar-made ones. Th is is also super convenient if you want to skip the vodka part and just take advantage of the drink’s hydrating qualities. ________________________________

Sorry, what? You don’t like tomatoes? Well, then how about…

carroT marY I know several people who can’t stand Bloody Marys because of the tomato juice part. Th ey’ve likened the taste to drinking tomato sauce, which doesn’t sound pleasant at all. Because I’m such a believer in this cocktails healing eff ects, I was desperate to fi nd them an alternative; and I’m glad to say, I was successful.

Carrot juice (I used Naked’s orange-carrot juice cocktail) was the perfect substitute. Use it in the same proportion as tomato juice, and add a little more spice (the juice was a little sweeter). Drink it. I promise you’ll feel a lot better. If you can’t bare to squint your eyes to see the measuring cup, or if you have company in your misery, I suggest you venture outside to one of these three places:

Deep Ellum 477 Cambridge Street Allston, MA 02135

Th e Regal Beagle308 Harvard Street, Brookline, MA 02446

Church69 Kilmarnock Street, Boston, MA 02215Th ey are all under the same management, and therefore have the same Bloody Mary recipe. What sets them apart (besides having the best cocktails I’ve tasted in Boston): Th ey garnish their Marys with a pickled string bean. It. Is. Di. Vine.

So hopefully by now you’ve fi nished your cocktail. Go back to bed and sleep for a couple hours. You’ll be right as rain when you wake up, and you’ll have Emily (and Mary) to thank.

14

15

vEgETaBlES: YoU’rE doing iT wrong

YOU hate vegetables; vegetables are boring and vegetables are lame.

Whether it’s spinach, cabbage, carrots, or romaine, vegetables simply fail to excite. But the only reason you avoid the veg is because you’re just not doing it right. Vegetables can be delicious, you just don’t know how to take full advantage of the diverse and powerful flavors hidden in the produce aisle (and no, drenching everything in ranch does not count). I’m going to introduce you to some of my favorite underdog vegetables and teach you how to get as much flavor as possible out of those suckers. Let’s take a walk down the produce aisle and rediscover the wonderful world of veg.

I’m going to introduce you to some of my favorite underdog vegetables and teach you how to get as much flavor as possible out of those suckers. Let’s take a walk down the produce aisle and rediscover the wonderful world of veg. ________________________________

SwiSS chard Profile: Swiss Chard is like flamboyant spinach--its dark green leaves are accented by fluorescent red, yellow, and orange stems. This guy is overflowing with a boatload of antioxidants, like vitamin C, bone-strengthening vitamin K, and includes a healthy dose of fiber and protein that help digestive health and can help regulate blood sugar.

rEcipE: Pull the leaves from those lovely colorful stems--a swift tug from stalk to leaf will give you a nice pile of healthful greens (but don’t throw the stems away!). Coat a large pan with a little bit of olive oil with some diced bacon (bacon makes everything better). Throw in a clove of garlic and sprinkle

some red pepper flakes on there, too. Heat the pan to medium-high heat and stir until the garlic turns brown. Once the garlic is brown take it out. Get that bacon crispy and put the stems in the pan along with ½ a cup of stock (chicken or vegetable). When the stock has evaporated, dump the leaves in and sauté them until they wilt. Hit it with a little salt and you’re good to go. (Adapted from Ann Burrell’s “Sautéed Swiss Chard with Bacon”) ________________________________

BrUSSElS SproUTS

Profile: You hated them when you were little, but it’s time to grow up. Cabbage’s little brother can hold its own on the flavor front. It doesn’t hurt that this guy is loaded with sulforaphane, a proven cancer fighter.

rEcipE: Preheat your oven to 400°F. Wash the Brussels sprouts and cut them in half. Coat them in some olive oil and sprinkle generously with some dried oregano, dried thyme, dried basil, and dried rosemary. Spray a baking sheet with some non-stick spray and arrange the Brussels sprouts in a single layer. Top them off with coarse sea salt and pepper. Stick them in the oven for 45 minutes, remembering to flip them once halfway through. (Adapted from “Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts” by Giada de Laurentiis.) ________________________________

parSnipS Profile: Parsnips are my newest favorite. These sweet, colorless roots are related to the carrot, but outdo its relative nutritionally in almost every way. The potassium in parsnips can help with muscle and nerve function while the high fiber content will help regulate blood sugar and cholesterol.

recipe: Peel the parsnips and slice them up into thin coins.

Coat a saucepan in olive oil, heat to medium and toss the parsnips in. Mix the parsnips around the olive oil, hit them with some coarse sea salt and arrange the wheels in an even layer. Cover the pan, let them steam and fry for 10 minutes. Uncover, crank up the heat, and flip the parsnips. Let them crisp up and get nice and brown and they’ll be ready to devour. (Adapted from “Underdog Vegetables” by Nadia G.) ________________________________

hEarTS of romainE Profile: What? What’s romaine lettuce doing in here? Well, I wanted to take the most boring and overused vegetable and crank it up a notch. Romaine’s wide availability and user-friendly appeal makes it easy to get that disease-fighting, eyesight-improving vitamin A into your diet.

recipe: Coat a heart of romaine in a teaspoon or two of olive oil. Spray a pan with non-stick spray, heat on medium-high and put the whole heart in there. Sprinkle some sea salt and black pepper over it, and let fry for about 2-3 minutes. Turn the heart on its side, season, and let fry again.

Keep flipping and seasoning until every side is nicely browned and caramelized. Remove and serve hot. (My father’s recipe.)So now you have no excuse to skip those five a day. Get in that kitchen and get your green on.

by James C. Odum

bye-bye pizza partieSPhotos and Words by Estefania Souza

16

MAdE-from-scratch dinner parties and luncheons are not a big hit at college, and there is a reason for that. Why go through the trouble of preparing an enjoyable home cooked meal

for friends when a pizza delivery man can serve dinner in less than an hour with the press of some buttons on a cellphone? What is the point of stressing over a smoky oven when most of the restaurants around campus are on either Foodler or Grubhub turf?

The point of a dinner party is sharing an accomplishment with friends and realizing that there is more to entertaining than giving out paper plates and napkins. A gourmet meal is probably nowhere near the top of a college student’s to-do list—nor is it in the budget, but a proper dinner party is something both attainable and budget-friendly. Plus, it’s guaranteed to be one of a kind.

It is easy to assume that a dinner party entails loads of complicated steps and hours of cooking, but that is not always the case. Serving an array of smaller dishes is an easy way to simplify the work.

iMpreSS FriendS With thiS gourMet dinner: proSciutto-Wrapped aSparaguS, FreSh vegetable tacoS and a WarM crabMeat Spread that Will keep gueStS licking their FingerS!

17

proSciUTTo-wrappEd aSparagUSadapted from EpicuriusActive time: 20 minutes. Total time: 25 minutes.Serves about 8 people

2 bunches large asparagus (about 3 lbs.)1-2 16 oz. prosciutto packages1/2 cup mayonnaise1/4 cup sour cream2 tablespoons finely chopped cilantro2 teaspoons grated lime zest1 tablespoon fresh lime juice ________________________________- Fill a large bowl with ice water and set aside. Bring a large pot of water to a boil over medium-high heat. Season with salt and add asparagus. Cook until tender, about 2-3 minutes and drain immediately. Plunge asparagus in the ice water to stop cooking and drain again.- Wrap each spear in a prosciutto slice and press lightly to secure around asparagus.- Stir together mayonnaise, sour cream, cilantro, lime zest and juice in a small serving bowl. Season with salt and pepper. Serve asparagus with prepared mayonnaise. ________________________________warm craB SprEadadapted from Cooking Light Magazine December 2011.Active time: 15 minutes. Total time: 25 minutes.Makes about 8 servings.1/2 cup lump crabmeat, shell pieces removed, divided1/2 cup diced carrot2 teaspoons low-sodium soy sauce1 1/2 teaspoons dark sesame oil

1 teaspoon peanut oil1/4 cup finely chopped green onions1 teaspoon freshly grated ginger1/2 teaspoon Sriracha Cooking spray ________________________________

- Preheat oven to 450°.- Combine ¼-cup crab, carrot, soy sauce, sesame oil, and peanut oil in a food processor; process for one minute or until mixture is smooth, scraping down sides as necessary. Transfer to a bowl. Stir in remaining ¼-cup crabmeat, green onions, ginger, and hot sauce.- Spray a rimmed baking sheet with cooking spray. Spread crabmeat mixture evenly on prepared baking sheet. Bake for about seven minutes or until top is golden. Let cool for a few minutes and transfer to serving bowl.- Serve with crackers or sliced baguette.

*Sriracha sauce is available in the Asian isle of supermarkets or at specialty food stores. ________________________________frESh vEgETaBlE TaqUiToS adapted from Porque Comer Es Un Placer.Active time: 30 minutes. Total time: 45 minutes.Makes about 10 servings.

1 large jicama, very thinly sliced OR 10 oz. rice paper*14 oz. imitation crabmeat sticks, shredded into thin strips16 oz. cream cheese3 cucumbers, peeled, without seeds, sliced in very thin strips

4 avocados sliced into thin strips¾ cup Tampico sauce (see recipe below)Sesame seeds for garnishSoy sauceLime juice (optional) ___________________- Take a jicama slice or a piece of rice paper and place it on a flat surface. Place cream cheese, cucumber, avocado and one strip of imitation crabmeat one inch from the edge of the paper. Spread one teaspoon of Tampico sauce.- Carefully roll jicama or rice paper into a tight taco pushing slightly to ensure it sticks. Repeat with remaining ingredients.- Place taquitos in the refrigerator and chill for 15 minutes. Serve with soy sauce and lime. *Rice paper is available at most Asian food stores.

Tampico SaUcE

½ onion, finely chopped2 jalapeno peppers, finely chopped4 sticks imitation crabmeat, finely chopped½ cup mayonnaise2 tablespoons lime juice ________________________________

- In a small bowl, mix all ingredients until well combined. Chill until ready to use.

18

flavor SpoTlighT: whY mUShroomS dESErvE a SEcond chancEby Elizabeth Kerian

IT has come to my attention recently that mushrooms have become a fixture on many ‘Most Hated Foods’ lists, and I find this to be an absolute

tragedy! In fact, most of the people that I have talked to about the subject tend to absolutely despise mushrooms.

It hurts my heart every time I listen to my friends guiltily admitting to holding on to their mushroom hatred from the days of their childhood. When you’re small, it’s okay to avoid a food that your friends tell you is a slimy gross fungus. Even I have a scarring memory of the first time I tried a mushroom. Under the piercing glare of my mother, I reluctantly put the mushroom in my mouth, only to spit it out because the texture was too foreign for my young palate. But there comes a time to grow out of that childish pickiness just as we’ve left the cooties behind on the playground. There comes a point when you can no longer call yourself picky--you’re just missing out on what could be the best thing to ever happen to your taste buds! Mushrooms are truly fantastic and, like onions (another quintessentially hated food), they are what give your food that extra oomph!

Why am I so adamant that mushrooms are worth the trip out of your comfort zone? Because mushrooms are one of the few foods that draw their flavor out of the earth itself as they grow. They have an all-natural heartiness that is unmatched in flavor or texture. There is nothing like a mushroom to put the real essence of the earth into a dish.

Since man has sought food, he has sought the mushroom as a culinary treat. In today’s world, the mushroom is a delicacy that rips apart the wallets of people who chase after them in their most rare forms. The truffle would be the prime example of a delectable mushroom that has a tendency to break the bank.

The most prized—the European white truffles--have been known to sell for upwards of $3,600 a pound! But don’t worry: Not all extractions of mushroom flavor must cost you so heavily.

The soul of the mushroom has been captured in a countless number of things from oils to stocks to pastes, all designed to deliver the maximum punch of intense flavor. Still, my personal favorite method of seeping out flawless mushroom taste is using dried porcini mushrooms. Just opening the canister, you are immediately overwhelmed by a burst of pure earthen aroma. The smell is intoxicating as you prepare the mushrooms for your dish. By rehydrating them and extracting the magnificent taste to create flavor-enriched water, you will have the perfect base to be used for anything from risottos to steak sauces to soups.

These dried mushrooms are not terribly hard to come by; many ethnic food stores will carry them and they are easy to find online. The best part about this mushroom, though, is that it can easily be the star player in a dish, or it can take a supporting role and enhance flavors that are already present. Many chefs use porcini powder or other light mushroom delivery methods to enhance sauces or gravies without you even knowing it.

To alienate mushrooms from your diet is to deny yourself a culinary journey to the heart and soul of nutty, earthy foods. So my challenge to you, the mushroom skeptics, is this: Next time there are mushrooms in a dish description on a menu, don’t automatically skip it. Take a step out of your comfort zone. You might be surprised to find a whole new category of food and flavor open up to you.

Photo by Amanda Sabga

19

Photo courtesy of Wikimedia Commons

HoW to use iNGreDieNts you’re AfrAiD of

Photos and Words by Samantha Levy

20

HoW to use iNGreDieNts you’re AfrAiD of

hAVE you ever walked through the spice aisle at the grocery store and stopped and thought, “What on Earth is that?” or seen a knobby looking thing in the produce section and thought, “That looks like the tree root I saw on my morning walk”? If you said “yes” to

either question, or are looking to spice up your favorite dishes and learn how to tackle a new ingredient, I have a few secrets to share with you.

21

Ginger is a unique fl avor that blurs the line between savory and sweet. It looks scary in its natural form, I’ll admit, but the exciting and tangy fl avor is worth any momentary fear. It looks sort of like a straangely-shaped potato, or the foot of an animal...but in fact it is actually only the root of the beautiful ginger fl ower. When you buy it, it should be bulbous and fi rm, not at all soft. Th e best way to store it is refrigerated in a paper bag or wrapped in a towel inside a plastic bag, although many people like to keep it in the freezer so it lasts longer. To do this, break up the root into large sections, peel them, then put the pieces into a resealable freezer bag, squeezing out as much air as possible as you seal the bag. Fresh ginger is commonly served with sushi because it is a natural complement to fi sh, and it is also intended to cleanse the palate between diff erent sushi dishes. Ginger root is also a favorite fl avor in Caribbean dishes, and can be used in East Asian-inspired dishes like dumplings, with meat, in fruit chutneys, or in desserts such as sorbet or pie. It has a tan-colored skin that you’ll need to peel off using a vegetable/potato peeler, but only peel the section you plan on using to maintain freshness. Peeling can be diffi cult because of the bulbs, but it is still the easiest way to access the fi brous interior. Once you have it peeled, you can slice it up with a knife or grate it fi nely on a microplane, a handheld single-plane fi ne grater. One of my favorite ways to enjoy fresh ginger is to add a small amount of it to fresh whipped cream to use as a topping for pies, but it also adds a new dimension to stir-fry dishes.

GiNGer

ThE fEarfUl foUrSomE

22

I know you’re familiar with garlic, but I’m not talking about garlic powder or garlic salt that comes in a bottle with a shaker lid. I’m talking about an entire head of garlic that has a papery, onion-like exterior and makes you feel like a chef whenever you reach for it in the kitchen. It makes fl avors pop and can be used in anything from salad dressing to mashed potatoes. It’s best kept in a cool place away from direct sunlight where there is air circulation. When you are ready to use it, grab onto one of the bumps, or cloves and separate

it from the head. Place the individual clove on your cutting board, putting the fl at side of your knife against it. Using your fi st, push down onto your blade. Th e pressure should make the papery exterior easier to peel off , and once you have the smooth clove in your hands you can attack it the old-fashioned way by chopping it, using a garlic press to mince it, grating it, or using it whole. Next time you make mashed potatoes, toss a few whole cloves into the boiling water with the potatoes and you can forget about them until the fl avor explodes in your mouth! I also love to use fresh garlic in salad dressings

by fi nely chopping it and whisking together with olive oil, balsamic vinegar, lemon juice, salt and pepper.

bouquet, perhaps accompanied by other fresh herbs. Alternatively, you can put the whole bouquet in cheesecloth and tie it closed. Drop either the tied bouquet or the cheesecloth packet into your pot of soup, broth, or sauce. Th e most common way to use fresh thyme is to rinse and pat it dry, then to pick the leaves off the stem manually. Th yme really stands out when put inside a roasting chicken or turkey, or when used in a Th anksgiving-style stuffi ng.

Th yme is an herb that is commonly used in its dried form. Few people buy it fresh or grow it themselves. Fresh thyme is sold in bundles of sprigs, or stems, and should be stored in the refrigerator. Th yme is extremely versatile and imparts a savory taste and warmth to dishes. It goes well with all vegetables, adds tremendous fl avor to soups and stuffi ng, and can be mixed with other herbs including rosemary, tarragon, and lavender to create a traditional called Herbes de Provence, a staple in French cooking. To use fresh thyme, rinse and pat dry. Tie a string around it to form a little

jar tall enough to hold the vanilla beans (or right in the vodka bottle). Allow the mixture to sit at room temperature for a least a month until the vodka becomes vanilla extract and the beans are soft enough to cut the end and squeeze the seeds out. Add more vodka or beans, as needed. Th e extract can sit at room temperature indefi nitely.

GArlic

of the pod, then slice lengthwise down the center of the pod. Use the tip or fl at edge of your knife along the bean to scrape out the seedas and add it to your recipe. You can also use the empty pod to fl avor sugar or coff ee. Did you know you can even make your own vanilla extract?

Vanilla Extract Active time: 3 minutes Total time: 3 minutes Yield: 1 bottle 12 vanilla beans 1 bottle vodkaCombine the vanilla beans and vodka in a

Using a vanilla bean when your recipe calls for vanilla extract is an easy way to intensify the rich and soothing fl avor of vanilla in any dish. I’ll admit that the convenience of vanilla extract can’t be beat, but I recommend that you try using a vanilla bean in a dish you really want to stand out. Vanilla beans can be used to fl avor ice cream, creme brûlée, cakes, cheesecakes, to add a new fl avor to hot cocoa, or in just about any other dessert. Th e cost of a vanilla bean is the scariest part of the ingredient because of the labor-intensive process it takes to ferment the pod of an orchid, but it is surprisingly easy to use in the kitchen. Cut off the tip

tHyme

VANillA

23

that doesn’t mean I don’t want to share the wonders of vegan recipes and show people that you don’t have to eat some “disgusting” tofu concoction for dinner every night. Vegan cooking can be, and is, delicious, and it is not that hard to do. Some of these recipes I have adapted from existing recipes and others I have created myself. When you have the time, sit down and take a look. You might be surprised by what you fi nd.

BREAKFASTBreakfast is the most important meal of the day because not only does it trigger your metabolism, it provides you with the nutrients your body is craving after a long night’s sleep. All fi ve recipes are original creations that take around fi ve minutes to make with a kitchen or without one (aka in a dorm room).

VEGANISM has come under the radar in recent years as more people have learned about the vegan culture and as vegan restaurants have become more mainstream. I have been a vegan for a little over a year now and I have encountered many diff erent reactions. Some people ask me how I do it, revealing that they would never be able to give up their favorite cheeseburger or ice cream milkshake. Others are very interested and congratulate me for restricting my diet to such small choices. While both of these comments are accurate, since changing my diet a year ago, I have never looked back. It may seem that I am restricting tmy diet, but in reality, I have expanded my palatae trying new vegan recipes from various cookbooks and blogs and have learned about more ingredients than I knew existed. While I have reveled in my veganism for the past year, I understand that it is not appealing to everyone and I respect that. But

FRUITY WhOLE GRAINSServes 1Prep Time: 5 MinutesTotal Time: 5 minutes

Jazz a bowl of cereal up with as much fruit as possible. It adds a great fl avor to a whole grain cereal.

2 cups whole grain cereal (I used Kashi 7 Whole Grain Flakes)1/4 cup strawberries, sliced 1/4 cup blueberries 1/4 cup raspberries1/2 cup soy, almond, hemp or any other non-dairy milk

- Pour cereal into bowl and top with fruit and milk. Add cinnamon if desired.

Nutrition Facts: Calories: 240(from fat: 29), Fat: 2.7g, Sodium: 240mg, Carbs: 51g, Dietary Fiber: 10.5g, Sugar: 9g, Protein: 6.5g

3 daYSof vEganiSm

Photos and Words by Samantha Wood

24

23

TROPICAL ChExServes 1Prep Time: 5 minutesTotal Time: 5 minutes

Another version of a cereal makeover inspired by the tropical fruits of the beach. If you have other dried fruits, like mango or papaya, throw them in to add to the effect.

2 cups Rice Chex 1/2 banana, sliced1/4 cup dried cranberries 1 tablespoon raw dried coconut 1/2 cup almond milk cinnamon, to taste

- Pour cereal into bowl. Add banana, cranberries, coconut and milk. Sprinkle with cinnamon, if desired.

Nutrition Facts: Calories: 100, Fat: 0g, Sodium: 240mg, Carbs: 23g, Dietary Fiber: 1g, Sugars: 2g, Protein: 2g

ThE SWEET ANd SALTYServes 1Prep Time: 5 minutesTotal Time: 6 minutes

Another take on typical breakfast toast, this recipe calls for Sesame Rounds, which are thin buns ideal for toasting.

1 Sesame Round (both halves) 2 tablespoons almond butter about 14 blueberries about 8 raspberries cinnamon, to taste

- Toast sesame rounds for 1 minute, or until desired crispness. Spread 1 tablespoon of almond butter on each slice. Top with blueberries and raspberries, splitting evenly between the two halves. Sprinkle with cinnamon, to taste.

Nutrition Facts:Per 2 Rounds (1 serving) Calories: 221, from fat: 83, fat: 10g, sat fat: .75g, Sodium: 170mg, Carbs: 30.5g, Dietary Fiber: 10g, Sugars: 7g, Protein: 7.5g

CINNAMON TOASTServes 1Prep Time: 1 minute, Total Time: 3 minutes

Toast: the classic breakfast meal. I added my own twist by using Earth Balance butter, a vegan butter made from nut oils, and cinnamon, a great source of the mineral manganese.

1 slice of whole wheat breadEarth balance (or any other kind of vegan butter)cinnamon, to taste1 pear (or any other kind of fruit)

- Toast bread to desired crispness. Spread a thin layer of Earth Balance butter on top. Sprinkle with cinnamon until toast is fully covered, or to taste. - Slice a pear (or any other fruit) on the side.

Nutrition Facts:Calories: 190, from fat: 110, Fat: 11.5g (Sat 3g, Mono: 5g, Poly:2.5g), Sodium: 270mg, Carbs: 44g, Dietary Fiber: 11g, Sugar: 18g, Protein: 5g

26

dINNERAfter a long day, nothing is better than sitting down to a fi lling, homemade meal. But there are times when instant meals are the perfect cure. Included are both quick and easy recipes and more detailed ones to reserve for the nights you have more time to spend in the kitchen.

MEdITERRANEAN LINGUINEFrom Th e Healthy Heart CookbookServes 11Prep Time: 30 minutes, Total Time: 45 minutes

Th is is one of the heartier recipes on the list, but is relatively simple. If you want to save time, cut up the vegetables ahead of time and store them in the fridge until needed. Vegetable cooking spray1 cup sliced fresh mushrooms1 medium-size green pepper, seeded and cut into thin strips

1 clove garlic, minced1 (14-ounce) can artichoke hearts, drained and quartered1/2 cup commercial reduced-calorie Italian dressing (or olive oil and balsamic vinegar)3 tablespoons sliced, pitted ripe olives1 tablespoon chopped fresh parsley6 ounces linguine, uncooked (I used wheat, which gives it a hardier fl avor)

- Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add the mushrooms, green pepper, and garlic; sauté until vegetables are crisp-tender. - Add artichokes, Italian dressing (or balsamic vinegar mixture), olives, and parsley; cook for 3 minutes or until thoroughly heated, stirring occasionally. - Cook linguine according to package directions, omitting salt and fat; drain well.Combine linguine and vegetable mixture; toss well. - Transfer mixture to a serving dish and serve immediately.

Nutrition Facts:(105 calories and 28% fat per 1/2-cup serving)Protein: 4.4/Fat 3.3 (Saturated Fat 0.7)/Carbohydrate 15.7/Fiber 2.5/Cholesterol 3/Sodium 189)

GRILLEd PORTABELLA MUShROOM SALAd

Serves 2Prep Time: 5 minutesTotal Time: 15 minutes

Salads can get boring, but when you mix things up with various ingredients, a salad can become a fl avorful and exciting dish.

2 cups arugula (or another type of green) 1 grilled portabella mushroom1 sliced avocado 1 sliced mango 2 handfuls cherry tomatoes 1/4 cup sliced almonds 1/4 cup shredded carrots 1/8 cup olives, sliced1/2 cucumber, slicedolive oil and vinegar

27

- Grill mushrooms either on grill or panini press for 10 minutes, or until tender. Place on bed of greens, adding all other ingredients to taste.

Nutrition Facts:Calories: 417, from fat: 251, fat: 28.2g, sat fat: 7.2g, Sodium: 337mg, Carbs: 35.5g, Fiber: 12g, Sugar: 28g, Protein: 18.4g

FRUITY SALAd

Serves 1Prep Time: 5 minutesTotal Time: 5 minutes

It might seem a little strange to combine fruits and vegetables into one dish, but you

will have no qualms about it after trying this salad. Eat it with a piece of fruit, such as a clementine, to add to the fruity flavor.

2 cups mixed greens1/4 cucumber, sliced5 cherry tomatoes 1/2 avocado, sliced1/8 cup strawberries, sliced1/8 cup raspberries 1/8 cup blueberries 1 tablespoon sliced almonds 1 tablespoon raw pumpkin seeds 1/8 cup dried cranberries 1 tablespoon olive oil 1 tablespoon raspberry vinegarclementine (or other piece of fruit)

- Lay down the mixed greens and top with the rest of the ingredients, except the fruit. Drizzle with olive oil and vinegar. - Top with pepper, if desired, and eat with clementine on the side, or the fruit of your choice.

Nutrition Facts: Calories: 425, 242 from Fat, Fat: 31.7g (Sat: 10.2g, Mono: 10.5g, Poly: 1g), Sodium: 72mg, Carbs: 38g, Dietary Fiber: 11g, Sugar: 23g, Protein: 14g

tHe Next GeNerAtioN of recipe BooKs Photos and Words by Hope Blalock

“i loVe tHe iDeA tHAt you cAN Access All your recipes iN oNe plAce...AND tHAt you cAN seArcH tHrouGH tHem

AS an avid reader, I believe some things just need to be in print. Why use a Nook or a Kindle when you can hold a book in

your hands? Why have an electronic library when you can have a whole shelf full of your favorite books? I prefer my books the old fashioned way-

-in hard copy. But there is one exception: recipe books. I recently discovered the concept of online recipe organizers, and for me, there’s no turning back. While almost everyone who has ever picked up a spatula knows the general directions to one of their favorite recipes, I bet they also know what it’s like to have no recollection of which cookbook the recipe is in or where they recorded it. Once they start sifting through that looming pile of cookbooks and magazines or going through all of their crumpled notes, that perfect chicken korma they were craving just doesn’t seem worth the effort. Online recipe organizers allow you to enter your own recipes and bring all your favorites together into one big collection, which you can then divide into categories and search through. You can even upload pictures of the end product. Using the Internet to organize your recipes is especially convenient for those who use websites like StumbleUpon or Pinterest to find new meal ideas--it’s just a matter of copying and pasting. Another great thing about these websites is that you can choose to make your entries

public so you can share recipes with others using the site, creating a whole network of enthusiastic cooks. Pictures of new recipes pop up on the home page every day. You can even choose to follow posters who seem to have consistently good recipes. Personally, I’ve been using Foodfolio.net. It has the basic capabilities of storing recipes, searching through others’ collections of meals, and sharing your own ideas. If you’re looking for a similar website to ease you into the concept of online recipe organizers, onetsp.com is another good option. Both of these websites stick to the basics with easy-to-use features that won’t overwhelm a new user. This simplicity is initially what drew me to Foodfolio. However, I’ve also

heard good things about a few other popular websites, some of which offer more complex capabilities, such as Kitchendaily.com and Kitchenmonki.com. With Kitchen Daily, in addition to storing recipes, you can also make grocery lists and print coupons. It also has a large database of recipes and tips, including tutorials from professionals. Kitchenmonki.com takes it a step further in making grocery shopping easier; when you download the Kitchen Monki Mobile App, your grocery lists are sent straight to your cell phone. Additionally, Kitchen Monki allows you to make a weeklong meal planner. If you go out to eat a lot, another interesting idea is to incorporate restaurant ratings and reviews into the website, which is precisely what Saymmm.com does. Like Kitchen Monki, it also includes the meal-planning and mobile grocery list features. All the options mentioned above have a free membership available, but some also have an “upgraded membership” that comes with a monthly fee. I have nothing but good things to say

about online recipe organizers. I love the idea that you can access all your recipes in one place no matter where you are and that you can search through them easily. Lots of people use the Internet to find and share recipes these days, but I think it’s less common to use as a resource for organizing recipes. With all the benefits and virtually no repercussions, the only reason I can think that people don’t take advantage of this great resource is that they don’t know about it. So, whether you’re a five-star chef or you just like to dabble in the kitchen, go ahead, jump on the bandwagon, and help make online recipe organizers the latest craze among foodies!

29

WITh an increasing awareness of gluten-free diets in the country, it

is now easier to enjoy delicious baked goods and snacks without any wheat. Over spring break, I spent a lot of time with a friend who has a gluten allergy. She explained to me that with a bit of creativity and searching she can still enjoy almost all of the foods she used to eat before she developed her allergy. When I returned to BU, I was inspired to explore the gluten-free treats available here in Boston.Here is a list of places that off er gluten-free snacks:

GluteN free GooDies by Leigh Needham

harvard SWeet boutiQue Cambridge, MA www.harvardsweetboutique.com After months of testing diff erent recipes and preparations, Harvard Sweet Boutique fi nally off ers gluten-free cookie and brownie gift baskets. Harvard Sweet Boutique is an entirely online bakery that ships fresh treats to anywhere in the United States. Th e creative recipes and colorful boxes off ered make their baked goods an exciting gift. Th ey off er gluten-free items such as vanilla sea salt caramel brownies or double chocolate cookies. Gluten-free gift baskets range from $21-$41 and can be ordered online.

Modern paStry 257 Hanover Street, Boston, MA (617) 523-3783 With Modern Pastry’s range of off erings, those on a gluten-free diet can still enjoy a trip to the North End’s famous Italian bakeries. Th e rich whoopee pies and gluten-free muffi ns somehow maintain a moist cake-like texture even though they do not contain any wheat products. Th ey also off er gluten-free custard-based desserts such as crème brulee.

30

glutenuS MiniMuS697 Belmont Street, Belmont, MA(617) 484-3550 If you’re willing to make the eff ort to trek to Belmont, Glutenus Minimus is basically a gluten-free heaven. It’s a gourmet gluten-free bakery with an incredibly extensive selection. Glutenus off ers many diff erent products including bread, cookies, cakes, cupcakes, muffi ns, and even diff erent mixes you can prepare for yourself at home. If you can’t fi nd your way out to Belmont, Sweet Cupcakes features a sampling of Glutenus’ gluten-free cupcakes at its locations on Newbury Street, Mass Ave, and in Harvard Square.

trader Joe’S 889 Boylston Street, Boston, MA (617) 262-6505 While nearly all grocery stores off er some gluten-free choices, I found that Trader Joe’s has the best overall selection and quality. A few of my favorites are the Gluten-Free Crispy Crunchy Chocolate Chip Cookies, the Flourless Chocolate Cake, and the Gluten-Free Cranberry Nut Granola. Everyone I met who worked at Trader Joes was incredibly knowledgeable about gluten-free foods and had many great suggestions. As far as gluten-free breads, I tried several diff erent brands before I fi nally decided on Udi’s as my favorite,

particularly their Cinnamon Raisin and the Whole Grain Bread Loaf.

Photo courtesy of Gluten Free Cookbooks

31

32

WhILE shop windows of Paris have displayed

brightly colored macarons for years, the trend is only just beginning here in the United States. Because the trend is still new in America, it is hard to find a macaron that resembles the classic French ones in size, filling-cookie ratio, and taste. Just last August, Ladurée, a Parisian tearoom famous for its macarons, opened in Manhattan. Lines of people eager to get their hands on these Parisian imports constantly stretched around the block. When I heard about Ladurée’s success in New York, I decided to search for the perfect French macarons here in Boston. After much hunting, I have compiled this guide on the macarons of Boston: ________________________________

crEma café, camBridgE, ma ($1.50 Each)

The first place I had a macaron here in Boston was at Crema, a coffee shop in Harvard Square. The macarons at Crema taste the most homemade out of the macarons I’ve tried. They come in a variety of flavors, although there are usually only one or two kinds available at a time. So far, I have sampled two of Crema’s macaron flavors: rooibos and strawberry-vanilla. While I preferred the rooibos, both flavors are delicious. If you’re going to Crema specifically for macarons make sure to call ahead first because they don’t have them every day. ________________________________

BEacon hill chocolaTES, BoSTon, ma ($2 Each)

The eye-popping colors of Beacon Hill Chocolates’ macarons make them a fun gift

for friends. Although Beacon Hill Chocolates sells macarons, its focus is more on chocolate so the macaron flavors and supply vary based on the day. I’ve tried both their vanilla and their peppermint macarons. While both had a nice filling to cookie ratio, the vanilla macaron was far better than the peppermint. They are also similar in size to classic French macarons. ________________________________

SporTEllo, BoSTon, ma ($1.50 Each)

While Sportello’s macarons are delicious, they are a bit too big. A macaron is about three times the size of a traditional macaron, which is almost too much.

I tried all three of their flavors, including Pistachio, Red Velvet, and Black Forest, a chocolate macaron with a cherry cream filling and a candied sour cherry center. I highly recommend Sportello’s macarons based on taste, but if you’re looking for something more traditional in size you might want to try somewhere else. ________________________________

l.a. BUrdick chocolaTE, camBridgE, ma ($1 Each)

Out of all the places I tried in the Boston-area, L.A. Burdick has the most traditional French macarons. They also have the largest variety of flavors including

macaronS galorEWords and Photos by Leigh Needham

33

cinnamon, citrus, coffee, pumpkin, raspberry, chocolate, and pistachio. I found all of their macarons to be excellent, but in my opinion, the raspberry, pistachio, and citrus flavors were the best. ________________________________

While finding macarons in Boston was not impossible, it did take a bit of research. Macarons are still a fairly new trend here in America, but with an increasing demand, they will likely become more prevalent throughout Boston in the near future. In the meantime, I highly recommend these four places, or you can try making your own using this recipe! ________________________________

chocolaTE macaronSAdapted from Martha Stewart

1 cup confectioner’s sugar½ cup almond flour

3 tablespoons unsweetened Dutch-processed cocoa powder2 large egg whites, room temperaturePinch of cream of tartar¼ cup superfine sugar ________________________________

- Pulse confectioners’ sugar, cocoa powder, and almond flour in a food processor until combined. Sift mixture 2 times.

- Preheat oven to 375 degrees. Beat whites with a mixer on medium speed until foamy.

- Add cream of tartar, and beat until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and beat until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

- Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging the pastry tip to the side of rounds rather than forming peaks. Tap the bottom of each sheet on a work surface to release trapped air. Let stand at room temperature for 15 minutes.

- Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. Before putting a new sheet of macarons in the oven, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.

- Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release the macarons).

- Sandwich 2 same-size macarons with 1 teaspoon of filling. ________________________________

chocolaTE ganachE filling

½ cup heavy cream3 ½ ounces dark chocolate, finely chopped1 tablespoon unsalted butter ________________________________

- Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.

34

TRuffleManIa

35

TRuffleManIaPhotos and Words by Estefania Souza

36

rEd vElvET maScarponE TrUfflESAdapted from How Sweet It IsMakes about 80 truffles.Active time: 45 minutes. Total time: 3 hours, including chilling.

1 box red velvet cake mix, prepared and baked1 ½ cups mascarpone cream cheese icing (see recipe below)8 oz. semisweet or white chocolate for coating

- Prepare cake batter and bake as directed on the box. Once cake is completely cool, transfer into the bowl of an electric mixer. Add icing and mix on low to medium speed, until a dough forms. Refrigerate for at least two hours.- Line rimmed baking sheet with parchment paper. Roll cake dough into ¾-inch balls and place on prepared baking sheet. Freeze balls for about one hour or until very firm. - Melt chocolate in the microwave in 30-second intervals, stirring between each. Using a fork, dip balls in melted chocolate and coat; let excess fall and return truffles to the lined baking sheet. Refrigerate truffles until chocolate is set.

- In a medium bowl, combine flour, baking soda and salt. Whisk until well mixed. - In a large bowl, mix melted butter with:

maScarponE crEam chEESE icing Adapted from EpicuriousMakes enough for 24 cupcakes.Active time: 10 minutes. Total time: 10 minutes.

8 oz. cream cheese, at room temperature2 sticks unsalted butter, at room tempera-ture2 cups powdered sugarPinch of salt8 oz. mascarpone cheese1 teaspoon vanilla extract

- In the bowl of an electric mixer fitted with a paddle attachment, beat butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy. Add a pinch of salt.- Beat in mascarpone on very low speed until just combined. Overbeating will cause icing to curdle. Stir in vanilla extract.

and mix until combined. Stir in chocolate chips and mix well.- Cover bowl with plastic wrap and refrigerate for one hour or until dough is firm. Line rimmed baking sheet with parchment paper. Roll dough into 3/4-inch balls and place on prepared baking sheet. Freeze balls for about 30 minutes.- Melt remaining chocolate in the microwave in 30-second intervals, stirring between each. Using a fork, roll balls in melted chocolate and coat. Return to lined baking sheet and refrigerate until set.

pEanUT BUTTEr prETzEl TrUfflESAdapted from How Sweet It IsMakes about 20 truffles.Active time: 30 minutes. Total time: 2 ½ hours, including chilling.

½ cup natural smooth peanut butter¼ cup finely chopped pretzels2/3 cup milk chocolate for coating

- Combine peanut butter and chopped pretzels in a medium bowl. Freeze for 15 minutes or until firm.- Line a rimmed baking sheet with parchment paper. Roll peanut butter mixture into ½-inch balls and place on prepared baking sheet. Put truffles in the freezer for one hour or until very firm.- Melt chocolate chips in the microwave in 30-second intervals, stirring between each. Roll chilled truffles in chocolate using a fork and a spoon. Place truffles back on lined baking sheet and refrigerate for 30 minutes or until chocolate is set.

TRUFFLES cake balls, cookie-dough spheres, and batter covered in chocolate. Whatever the name, these bite size treats are delicious. Each recipe is enough for a month’s long supply of sweet snacks—or you can just eat them all in one sitting and hit the gym tomorrow. They are so small that you can sample many, because let’s face it, why stick to one dessert when you can have many?

cookiE doUgh TrUfflESAdapted from Recipe GirlMakes about 70 truffles.Active time: 40 minutes. Total time: 2 ½ hours, including chilling

1/2 cup (1 stick) butter, at room temperature¾ cup packed light brown sugar1 teaspoon vanilla extract2 cups all purpose flour14 oz. sweetened condensed milk1 cup miniature semi-sweet chocolate chips8 oz. chocolate for coating

- In the bowl of an electric mixer, cream butter and brown sugar; add vanilla. Slowly beat in flour, until fully incorporated. Beat in sweetened condensed milk

37

cocoa TrUfflESAdapted from Smitten KitchenMakes about 60 truffles.Active time: 40 minutes. Total time: 2 hours, including chilling.

11 oz. finely chopped bittersweet chocolate (at least 60% cacao), or chocolate chips2/3 cup heavy creamUnsweetened cocoa powder for dusting

- Place 8 oz. chocolate in a large bowl. In a small heavy saucepan, bring heavy cream to a boil (use the smallest pan possible to avoid extra evaporation). Once cream is boiled, turn heat off and let coolfor one minute. Bring to second boil.

- Pour cream directly over chocolate and mash with a wooden spoon. Using a whisk, carefully stir in concentric circles; don’t beat or air bubbles will form. Work your way from the center towards the edge and whisk until ganache is smooth. - Let ganache sit for about one hour. Line a rimmed baking sheet with parchment paper. Using a pastry bag with a 3/8-inch opening, pipe into mounds, ¾-inch high and 1-inch wide, on baking sheet. When piping, finish off the mounds with a flick of the wrist to soften and angle the point tip. Freeze truffles about 15 minutes or until firm.- Meanwhile, melt remaining chocolate in the microwave in 30-second intervals, stirring between each. Using plastic gloves, smear melted chocolate on your palm and gently rub each chilled truffle to lightly coat it. Toss truffles in cocoa powder using a fork, and shake to eliminate excess coating.

orEo cookiE TrUfflESAdapted from How Sweet It IsMakes about 60 truffles. Active time: 30 minutes. Total time: 2 ¾ hours, including chilling.

18 Oreo cookies8 oz. cream cheese, softened

8 oz. chocolate for coating

- In a food processor, pulse Oreos until finely crushed. Add cream cheese in separated chunks and process until a dough forms. Place dough in the freezer for about 20 minutes. - Line a rimmed baking sheet with parchment paper. Roll dough into ¾-inch balls and place on lined baking sheet. Freeze for about 1 ½ hours, or until hardened.- Melt chocolate in the microwave in 30-second intervals, stirring between each. Using a fork, coat Oreo balls in melted chocolate and return to lined baking sheet. Refrigerate until set.