The Crimson Crave

Pizza Bagels

Published on April 11, 2016April 11, 2016 by The Crimson CraveLeave a comment

by Caroline Gentile ’17

On a night when there was no pizza to be found in the dining hall (a very sad night indeed), I struggled to put food on my plate that seemed appetizing. And then – genius struck. I could make my own pizza! I poached some marinara sauce from the spaghetti station while I waited for my bagels to toast, and asked the grille for two slices of cheese. Just a few minutes later, I was enjoying my pizza bagel while my blockmates drooled in jealousy. Soon, they too made their own pizza bagels, and together we marveled at how delicious they are, yet so easy to make. So the next time you are at a loss for what to eat for lunch or dinner, consider the pizza bagel. It won’t let you down!

You’ll need:

A bagel, cut into halves (use either plain or whole grain)
Marinara sauce
Cheese (either from the sandwich bar or from the grille)
Bacon or other toppings that you think would make your pizza bagel even better (optional)

Toast the bagel until it is well-toasted (a little more than golden brown). You want to ensure that it will not get soggy when you put the marinara sauce on it. Then, add the marinara sauce, about a spoonful for each half, or more depending on your preference. If you are adding toppings, place them on top of the marinara sauce. Place one slice of cheese on each half. Put the prepared pizza bagel into the microwave for 20-30 seconds or until the cheese is sufficiently melted. Wait for the pizza bagel to cool for as long as your self-control will allow you (no more than a few minutes though, thank god) and enjoy!

Lessons for the D-Hall, Thanks to SLS19

Published on April 4, 2016 by The Crimson CraveLeave a comment

by Landy Erlick ’19

Global Health and Nutrition, or SLS19, is part of the Science of the Living Systems general education department. It’s also extremely interesting and edifying. I’ll be honest, I originally enrolled in the course purely to fulfill a requirement. Ever since the very first lecture, however, I have found the subject matter creeping into my daily life, and I think one topic is particularly relevant for your next d-hall venture: micronutrient deficiencies.

a great - and bright - source of vitamin c — A great – and bright – source of Vitamin C!

Each time you choose white rice over brown rice, cereal over vegetables, and glowing blue PowerAde over a glass of water, not only are you falling prey to “the freshman fifteen” – and every year after that – but you are also increasing your risk of developing micronutrient deficiencies. Though more common in developing countries where access to a variety of fruits, vegetables, and grains is limited due to poverty or seasonality, micronutrient deficiencies are present in industrialized, rich nations, too. Most students don’t have the discipline to take multiple supplements every day, so it’s important to reach our necessary vitamin intake by filling those ceramic plates with an array of green leafy vegetables, citrus fruits, animal protein, cheese, and even some grill-order eggs.

Admittedly, it’s unlikely that a college student in the Northeast will develop scurvy, but the disease is not just limited to pirates sailing the seas in the 1700s. Whether you are a vegetarian, vegan, or just prefer a daily sundae over a salad, it’s important to observe your eating habits and take notice of the categories in which you’re lacking. Even though it takes a severe micronutrient deficiency to express symptoms like night blindness or anemia, eating well from a young age boasts many benefits, especially in the battle against obesity. In fact, in recent years, over-nutrition has become more prevalent than under-nutrition. That is a daunting statement.

Cake might be filled with tasty sugar, but it's lacking in vitamins — Cake might be filled with tasty sugar, but it’s lacking in vitamins.

high in sugars and saturated fats, these spreads could use some micronutrients from a slice of whole wheat or multigrain toast — High in sugar and saturated fats, these spreads could use some micronutrients from a slice of whole wheat or multigrain toast.

It only takes a few minutes to look into food sources for important vitamins. Google is your friend. Of course, your diet is your choice, moderation is key, and a balanced life is a healthy life. So, eat the slice of pizza at 3 a.m. – you are in college, after all – just also keep in mind that an apple a day really might just keep the doctor away.

Cafe Hopping Abroad

Published on April 3, 2016 by The Crimson CraveLeave a comment

by Hayoung Chang ’18

Over spring break, I had the amazing opportunity to visit Singapore for an HCAP conference. Obviously I was most excited about the food and especially a tradition called “cafe hopping.” Considering the fact that cafes are one of my favorite things in the world, I was eager to immerse myself in this particular foodie culture.

To explain a little bit, cafe hopping is when you take a whole morning or afternoon to visit as many cafes as possible and sample each cafe’s best dishes. So think of bar hopping, but replace the booze with brunch essentials and scrumptious desserts. I was in foodie heaven. Thrilled, I embarked on my first gustatory odyssey.

Our first stop was a brunch cafe. I ordered a classic: the salmon eggs benedict. The combination of salmon, roe, avocado, asparagus and hollandaise sauce was genius, to say the least. My taste buds were inundated by the creamy richness of the avocado and salmon, the tart explosions of the roe and the crunchy softness of the toast. Cafe hopping stop 1: 10/10.

The next stop was: you guessed it, another brunch cafe. With two brunches in one day, I had to pinch myself to make sure I wasn’t dreaming. This time, I ordered poached eggs over a potato puree and hash browns with a side of roasted cherry tomatoes, asparagus and caramelized onions. As you can see from the photo, the egg was cooked to the ideal consistency for drizzly perfection. Washing it all down with a sip of coffee, I was in a stellar mood. Another jackpot brunch. Cafe hopping stop 2: 10/10.

Feeling pleasantly and smugly full, we headed to our last stop: a dessert cafe. Feeling ambitious, we ordered a cheesecake, brownie and an iced latte. The coffee was an ice cold relief to all the walking in the hot Singapore weather. The cheesecake and brownie were average. The consistency of both desserts were slightly too dense for me, but still a superb combination with the latte. Perhaps the bar had been raised after the two stellar brunches. But the hip atmosphere of the cafe made up for it. The murals added a lazy artistic vibe. The perfect spot for some light reading on a Sunday afternoon.

Overall, cafe hopping was a huge success. I would highly recommend to any foodie that is planning on traveling to Singapore!

Spring Break Slushies

Published on March 7, 2016March 7, 2016 by The Crimson CraveLeave a comment

With only one week to go before spring break, I’m sure all of us (21+!) could really use a drink right now. Or, you know, after we finish our midterms and papers. Once you arrive at the end of the tunnel that is this Friday, you’ll have really earned it! If you’re looking to celebrate with something other than the classic Border strawberry margs, why not make your own alcoholic slushie?

Whether you are going somewhere tropical and warm, or staying here (which is also surprisingly pretty temperate), these easy-to-make, raspberry and gin slushies will leave you feeling refreshed and relaxed.

You’ll need:

A blender
2 1/2 cups ice cube
1 to 1 1/2 cup(s) sparkling water
1/2 cup gin
6 to 8 tablespoons granulated sugar (depending on the sweetness of your berries and your sweet tooth)
1/4 cup lime juice
10 ounces fresh raspberries, frozen

Directions:

In a blender, combine ice, sparkling water, gin, sugar, lime juice, and frozen raspberries.
Blend until thick and smooth.
Serve immediately. Enjoy!

Note: this recipe makes 6 standard drinks and can easily be doubled (or tripled, depending on how rough your midterms were this week).

Recipe courtesy of Joy the Baker.

Mocktail Madness

Published on February 29, 2016 by The Crimson CraveLeave a comment

By Kelly Navarro ‘19

Sparkling water fanatics rejoiced when we got the new flavored water dispensers, but many of you may not know how to take full advantage of our new options.

On Wednesday, February 24th, HUDS Dietetic Intern Kathleen Flynn, a 2016 graduate student from Framingham State University’s nutrition MS/CDP Program, brought a little sparkle to our dinner with new mocktails that provide a great alternative to more sugar-laden sodas or juices.

These mocktails are an easy way to liven your evening and feel a tad classier after a long day of lecture.

Citrus Smash Recipe:

Ingredients:

¾ cup sparkling raspberry water
¼ grapefruit juice
(optional) orange slice garnish

Instructions:

Grab a plastic glass and add ice (as much as you want)
Fill it with ¼ cup grapefruit juice from the juice dispenser.
Add sparkling lemon water from the flavored water dispenser.
Add some orange slices for a little extra flair and enjoy!

Berry Blast Recipe:

Ingredients:

¾ cup sparkling raspberry water
¼ cranberry juice
splash of lemon sparkling water
(optional) fruit garnish

Instructions:

Grab a plastic glass and add ice (as much as you want).
Fill with ¼ cup cranberry juice from the juice dispenser.
Add sparkling raspberry water from the flavored water dispense until your glass is ¾ full.
Top off with sparkling lemon water.
Add fruit slices of your choice and enjoy!

Theory Kitchen: A Dining Experience Unlike Any Other

Published on February 29, 2016October 31, 2016 by The Crimson CraveLeave a comment

by Caroline Gentile ’17

On a recommendation from my blockmate, I decided to escape the Harvard bubble and attend a pop-up dinner at an apartment in Central Square, hosted by Theory Kitchen.

After a cursory Google search of Theory Kitchen, I learned that the founder, Theo Friedman, is a recent Tufts grad with a passion for experimental cooking. While he was a student at Tufts, Friedman hosted several pop-up dinners and taco nights with the help of fellow students. In fact, for his senior thesis, he made a 20-course meal to highlight how the industrial food system disconnects diners and the people who make their food. After graduating, Theo took to operating Theory Kitchen full time, hosting pop-up dinners all over New England. No two dinners are the same; the menu and location change every time.

I knew this was going to be good. Anyone who finds time to cook anything, let alone a full gourmet meal, while in college must have a true passion for it! And Theo’s passion certainly translated into skill.

Although Google told me that Friedman was only 22-years-old, upon walking into the apartment, I was surprised to see someone so close to my age prepping an eleven-course meal. His workspace, complete with serving equipment as well as Tupperware containers filled with the elements of each course, was impeccably organized—even more impressive considering the kitchen in which he was working was totally new to him.

And then the dinner began. Before each course, Theo explained the story behind the food before us. The salmon dish, he told us, was inspired by bagel and lox. The last course, a kumquat and rhubarb fruit roll-up, was inspired by his childhood love for fruit roll-ups. In addition to deconstructing the story behind each meal, we were also able to watch them be prepared. This interactive environment with the chef himself created a level of intimacy in this dining experience that I do not think is possible at a restaurant.

Bagel and lox: salmon coated with everything bagel seasoning, a savory bulgur mixture, salmon eggs and roe (photo courtesy of Theo Friedman)

Gourmet fruit roll-ups (photo courtesy of Theo Friedman)

Not only did each course have a unique story, but each also boasted unique flavors and textures. The first course was a warm sunchoke soup with cold scallops, both of which were savory, paired with sweet pomegranate seeds. Another course, a favorite among all of us dinner-goers, was a soy-flavored, poached egg, with yolk oozing over kale and crispy shiitake mushrooms.

Sunchoke and scallops (photo courtesy of Theo Friedman)

Of note, in my opinion, were the desserts. This may be because I have an insatiable sweet tooth, but I found Theo’s three desserts to be especially creative. First came his grapefruit, fernet, and dill dessert. Never had I expected to eat dill for dessert, and in a meringue no less! Then came rice crispy treats, another childhood-inspired dish, which combined crispy pork skin and creamy dulce du leche. Finally was my favorite dessert: a chocolate and peppercorn cake with preserved strawberries.

Rice Crispy.JPG — Rice Crispy Treat (photo courtesy of Theo Friedman)

Preserved strawberries, cream, and chocolate peppercorn cake

The other event attendees, many of them also undergraduates, were just as in awe as I was of Theo’s creative cooking skills. Each course brought an exciting new combination of flavors and textures that we could not believe he had put together in such a deliciously harmonious way. Although we had all been complete strangers before the dinner, by the end, we had all shared a novel culinary experience together, and bonded over our admiration for Theo and his cooking.

Barbecued Bliss at Sweet Cheeks Q

Published on February 28, 2016February 29, 2016 by The Crimson CraveLeave a comment

by Caroline Gentile ‘17

Compared to my hometown of Cincinnati, Ohio, Boston has a lot more to offer. In terms of culture, things to do, and most importantly, things to eat, the difference is like night and day. In fact, I think Harvard Square alone has more diversity in fare than my homogeneous suburb of Cincinnati. However, the one category in which I’ve found the greater Boston area—and New England in general— has fallen short, is barbecue.

Until I found Sweet Cheeks Q.

Finally, a place where I could stuff my face with smoked meat and biscuits the size of my face – and wash it all down with a towering glass of sweet tea! At first, I will say, I was skeptical. Given the scarcity of barbecue in New England, I did not have high hopes for Sweet Cheeks. Located in Fenway, the restaurant itself seemed a bit too polished with to serve truly authentic barbecue compared to the dive-like barbecue establishments I’m used to.

I was quickly proven wrong. When a large bucket, overflowing with warm, fluffy, buttery biscuits was placed right in front of me, with a side of honey butter, I could barely control myself. After a 5-minute-but-felt-like-5-years walk in the 15-degree weather from the T to the restaurant, let me tell you that there are few things better than coming in from the cold and being given a bucket of biscuits to slather in melted honey butter deliciousness.

Approximately two minutes elapsed until my table had demolished all ten of the massive buttery biscuits. Our next victim? The drinks. I should have known from the bar vibe that Sweet Cheeks gives off—think bar stools and massive TV—but they have some damn good drinks. The legal members of my fellow diners decided to go for the John Daly Scorpion Ball. For those of you who are unfamiliar, a John Daly is the alcoholic twist of an Arnold Palmer: lemonade, sweet tea, and sweet tea vodka. When the drink finally arrived, we were in shock; the Mason jar, filled to the brim with the sweet, yet tart elixir, was literally bigger than our faces. For the under-21 crew, the non-alcoholic version of this beverage was just as tasty, and also served in an absurdly massive mason jar.

Now, for the star of the show: the barbecue. By this point in the meal, I was already overflowing with biscuits and sweet tea, but I soldiered on so as to make room for what I really came for. A friend and I decided to split the Fat Cheeks Tray, which allowed us to pick three kinds of meat, a cold side, and a hot side. We decided on pulled pork, pulled chicken, and brisket, with sides of mac n’ cheese and potato salad.

While the pulled chicken was nothing impressive, the pulled pork and brisket were everything smoked meat should be: tender, flavorful, and well, smoky. Their tangy, savory barbecue sauce went perfectly with their meat. The potato salad was crisp and fresh. Honestly, though, I think the best part of the Fat Cheeks Tray—even better than the barbecue itself— was the mac n’ cheese. Not too thick, creamy, or cheesy, and covered in toasted breadcrumbs, this mac n’ cheese was probably the best I’ve ever had.

Frankly, because I am not truly from the South (although Cincinnati does share an airport with Kentucky…), I am not entirely qualified to make informed decisions and recommendations about barbecue. I am, however, a mac n cheese expert. Rest assured, one of my friends who accompanied me to Sweet Cheeks Q hails from San Antonio, and she, too, was impressed with not only the mac n cheese, but also the barbecue. And if a Texan likes it, you know it must be good.

Sweet Cheeks Q

Location: 1381 Boylston Street, Boston, MA 02215

Reservation: TableUp or call at (617)-266-1300

Stand-out dishes: Brisket, Mac n’ Cheese

Overall Rating: 4/5

Food: 4/5

Service: 3.5/5

Ambience: 3.5/5

Editor’s note: Tiffani Faison, the head chef and owner of Sweet Cheeks Q, recently opened an Asian-inspired restaurant, Tiger Mama. Check both of them out!

Cheesy Sweet Potato Fries

Published on February 28, 2016February 29, 2016 by The Crimson CraveLeave a comment

by Dana Ferrante ’17

It’s Wednesday at 12:10pm. You’re in the servery. Well, it’s not just you, but about 30 other people who decided to eat at 12:10 just like you did. (How inconsiderate of them! #butactually.) First the trays run out, then the forks, and finally, your patience is gone.

Then, from the end of the line, you see a mouthwatering mountain of sweet potato fries…Heaven. It’s finally your turn in line, and everything is right with the world.

This d-hall hack is for the days when you want sweet potato fries, and sweet potato fries only. This fry/nacho hybrid is quite simple, low-commitment, and only involves 2 seconds of your precious, between-class time.

You’ll need…

A nice big plate of sweet potato fries
Cheese: feta from the salad bar, cheddar from the chili station, American/Swiss cheese from the sandwich
Scallions from the chili station
If you like it hot… Try some chill powder, hot pepper flakes, anything you can find.

How it’s done:

Get some sweet potato fries. Pile on any cheese you’d like, some scallions, and anything you can think of that tastes good with cheese and potatoes.
Throw it in the microwave. 45 seconds will do it.
YUM!

Dipping Sauce Ideas:

Sour cream mixed with dill (you know, those spices you always think about using but never do?)
Sriracha
Your classic fries and ketchup
Who knows, maybe even mustard

Harvard’s Second Annual “Just Food?” Conference

Published on February 8, 2016 by The Crimson CraveLeave a comment

By: Dana Ferrante ’17

After a hugely successful conference last year, the Harvard Food Law Society and Food Literacy Project have decided to hold a Second Annual “Just Food?” Conference this March. While last year the conference focused mainly on social justice, this year public policy makers, professors, and farmers from across the US will gather to discuss issues of Land Use Rights and Ecology, in the pursuit of a more just food system.

The goal of the conference is to examine the interaction we as humans have on the land, specifically in terms of how food policy and agriculture practices affect our environment. Whether you are an ESPP concentrator, or are just interested in food, the conference is geared towards all levels of familiarity with the food system, exploring humanity’s impact on the land in terms of environment, economy, policy, history, human health, and ethics. In order to accomplish this, the conference takes the most ‘just’ choice, bringing people from all across the food system (farmers, scholars, activists, public policy makers) in one place in order to give the most nuanced perspective of how our food system affects us all.

Held completely at Harvard Law School, conference events will begin on the afternoon of Friday March 25th and will continue for a full-day of events on Saturday March 26th. Featuring both lectures, live music, local food, workshops, film screenings, poster sessions, and opportunities to network, the conference is sure to be be both eye-opening and highly-interactive.

While the full schedule is not yet published, the conference has announced the three keynote speakers, which are as follows: Smite Narula (from the Roosevelt House Public Policy Institute at Hunter College), Anuradha Mittal (Founder and Executive Director of the Oakland Institute, an independent policy think tank), and Jo Guldi (historian of property rights and agronomy in England). All experts in man’s relationship to land, these speakers will frame the importance of land use and ecology in the larger food system.

Tickets are now on sale here until February 25th. Since the conference is run on-campus, Harvard students receive a huge discount on the tickets, having to pay only $12 for the entire weekend. With general admission tickets priced at $49 a pop, the student price is really a good deal on an opportunity you should not pass up!

Check out the website here to find out more details about the conference, speakers, logistics, etc.

Where to Eat this Valentine’s Day

Published on February 6, 2016February 6, 2016 by The Crimson CraveLeave a comment

by Caroline Gentile ’17

As is the case for most holidays, my favorite part of Valentine’s Day is always the food. Although many cast Valentine’s Day as merely a commercial holiday or a sad reminder of one’s loneliness, to me, there is nothing better than a day that encourages you to eat chocolate and drink wine (whether by yourself, with friends, or with a special someone). Regardless of who your celebrating with, Valentine’s Day is a great opportunity to go try some fun, new restaurants, especially those that are running special deals in honor of it. Below is a list of suggestions for where to eat this Valentine’s Day:

Zinneken’s

1154 Massachusetts Avenue, Cambridge, MA

(617)-876-0836

zinnekenswaffles.com

A tried and true Harvard Square favorite, this Belgian waffle joint never fails to please. If you’re looking for somewhere relatively well-priced, conveniently located, and romantic, this is your place. And of course, we can’t forget about their delicious waffles, topped with whatever your heart desires.

Strawberries + banana + chocolate sauce= true love

Orinoco

56 JFK Street, Cambridge, MA

(617)-354-6900

www.orinocokitchen.com

This cozy Venezuelan restaurant, tucked away on JFK street, offers a warm and inviting ambiance in addition to hearty, flavorful fare. Be sure to try the datiles, or the bacon-wrapped dates! They do not accept reservations, so try to go at an off-peak hour if you aren’t willing to wait for a table.

Max Brenner

745 Boylston St., Boston, MA

(617)-274-1741

www.maxbrenner.com

For those of you who view Valentine’s Day as an excuse to eat all of the dessert in sight, then you must go to Max Brenner. Located conveniently near the Copley Square T stop, this is definitely the place to go get chocolate wasted. In addition to real food (which is pretty good in itself), they offer a variety of decadent sundaes, milkshakes, hot chocolate, lava cake, fondue, and chocolate-inspired cocktails. Be sure to make a reservation or call ahead, though, as they do get very busy!

Temple Bar
1688 Massachusetts Ave., Cambridge
617-547-5055
templebarcambridge.com

For all of you Quadlings, Temple Bar is a tempting choice due to its proximity. Not only is their location prime, but they also are offering a three-course prix fixe menu, as well as a vegetarian tasting menu, in honor of Valentine’s Day! Dinner is $49 per person, or $39 per person if you go before 6pm. For the 21+ crowd, add wine pairings for $19.

(Photo courtesy of http://www.tripadvisor.com)

Russell House Tavern
14 JFK St., Boston.
617-500-3055
russellhousecambridge.com

Another Harvard Square favorite, Russell House Tavern is offering a special three-course prix fixe menu, featuring seared Gloucester monkfish loin and cider glazed heritage pork shank. Dinner is $59 per person, or $79 with wine pairings. If you go between 5pm and 6pm, there is a $10 discount on the prix fixe menu. Be sure to make reservations!

(Photo courtesy of http://www.bostonglobe.com)

The Beehive
541 Tremont St., Boston
617-423-0069
beehiveboston.com

The sister restaurant of Harvard Square’s Beat Hotel, the Beehive offers a cool ambiance, an extensive champagne list, and a mouthwatering Valentine’s Day menu. Start with appetizers like their fall-off-the-bone baby back ribs or lobster chowder, then choose from a variety of delicious entrees, and finish with strawberry cheesecake, chocolate pot de creme, or the dessert du jour. Dinner is served from 5:30 p.m. – 1 a.m. Friday and Saturday, 5:30 p.m. – 11 p.m. Sunday – Tuesday. On Valentine’s Day, their prix fixe menu is $65 per person, but they are still offering their specials on the 12th and 13th as well. Don’t forget reservations!