D-Hall Hacks – Page 2

VOTE HERE: 2nd Annual Dining Hall Hack Competition

Published on November 15, 2015November 15, 2015 by The Crimson CraveLeave a comment

Below are our best submissions to the second annual dining hall hack competition. Until Friday, November 20th, vote here for your favorite entry! The winner will get to pick a recipe off the blog to be made and delivered to their dorm after Thanksgiving break.

Chicken, Egg, and Cheese Breakfast Burrito (by Nolan Hellickson):

Ingredients:

1 chicken breast
2 fried over easy eggs
2 slices of swiss cheese
blue cheese dressing
oregano
pepper
veggie of choice (onions and mushrooms)
tortilla

Instructions
1. Order a chicken breast and 2 fried over easy eggs from the grill with swiss cheese
2. Slice the chicken into small pieces, put in the wrap with the eggs and cheese
3. Add veggies and drizzle with blue cheese dressing
4. Add oregano and pepper
5. Wrap the burrito and place in the sandwich press
6. Enjoy a perfect burrito

Chicken Teriyaki Bowl (by Amanda Heffernan):

Ingredients:

1 grilled chicken breast

edamame

sliced carrots

honey

soy sauce

sesame oil

sriracha

rice

Directions:

Order some grilled chicken, dice it up, and add it to a bowl of rice with edamame and sliced carrots from the salad bar.

For sauce, mix three parts soy sauce, one part honey, one part sesame oil, and one part sriracha. Stir well with a fork and combine with the chicken, rice, and veggies.

Blueberry Waffle (by Katelyn McEvoy):

Ingredients:

waffle batter

blueberries

whipped cream

Directions:

Get a plastic cup 2/3 full of batter and add one big spoonful of blueberries (without much liquid), then mix it up well with a spoon. Spray the waffle iron and pour in the batter, starting in the center and then making sure it spreads to the edges. Cook for about 15 seconds longer than called for, then top with whip cream and enjoy

Plating Food in Annenberg

Published on November 3, 2015 by The Crimson CraveLeave a comment

by Emily Brother ’19

Inspired by the instagram chef, Jacques La Merde, who mimicked the plating techniques of haute cuisine using junk food, I attempted to create my own gourmet-looking dishes using the food from Annenberg. Here are a few of the plates that I made:

Vegetarian Frittata Garnished with Carrots, Greens, and Tabasco Sauce

2. Sausage Links with Quinoa Raising & Black Bean Salad and Barbeque Sauce

3. Vegetarian Chili with Lettuce, Green Pepper Sauce, and Dijon Mustard

4. Pound Cake with Yogurt and Red Wine Vinaigrette

5. Chicken Bake with Lima Beans and Ketchup

6. Carrots, Cucumber, and Corn with Balsamic Vinegar

Granola and Yogurt with Peanut Butter and Strawberry Jelly

8. Herb Roasted Chicken with Penne Pasta and Puttanesca Sauce

Mocha Mint Float

Published on October 12, 2015October 12, 2015 by The Crimson CraveLeave a comment

by Michelle Chiang ’19

Hot chocolate? Mint ice cream? Coffee?

Or all of the above?

Step 1: Grab a mug.

Step 2: Fill halfway with hot chocolate.

Step 3: Add ice cream. (The ice cream can be added directly to the mug, but it’s probably safer to put the ice cream in a bowl first, and then slowly add in spoonfuls of ice cream. Otherwise the hot chocolate may overflow.)

Step 4: For an extra kick, add some coffee to the mix.

Enjoy!

Sriracha Oatmeal? A Freshman’s Take on a Breakfast Classic

Published on October 5, 2015October 5, 2015 by The Crimson CraveLeave a comment

by Michelle Chiang ’19

While Annenberg’s exquisite stained-glass windows never fail to impress, the dining hall breakfast can get old very quickly – especially for those looking for healthier options. After all, how many days can one eat oatmeal before it gets boring?

A lot, actually. It just takes a little creative mixing and matching. Here are a few oatmeal-based confections to dazzle up your morning:

Peary Delicious: pear, Greek yogurt, and honey

Bowl of Sunshine: banana, raisins, peanut butter

The Classic: apple, peanut butter

The Adventure: peanut butter, cinnamon, yogurt, Sriracha sauce (courtesy of Jennifer Tu ’16)

You’re probably making a face right now. But wait – if you like Thai food, give this one a try! The ingredients mingle together and create a savory, sweet sensation with just the right amount of kick. (Author’s note: be wary of adding too much cinnamon or Sriracha sauce.)

Fall Fruit Dip

Published on October 4, 2015January 25, 2016 by The Crimson CraveLeave a comment

by Caroline Gentile ’17

One of the best things to eat in the d-hall at this time of the year are the apples. After a while, though, I get sick of eating them plain or with peanut butter. This creamy, cinnamon-y dip is the perfect complement to the crisp, tangy apples, and all of the ingredients for it can be found in the dining hall!

Ingredients:

1 cup plain yogurt
1 tablespoon honey
1 teaspoon cinnamon
1 tablespoon peanut butter
Apples!

Directions:

In a cereal bowl, combine the yogurt, cinnamon and honey. Add the peanut butter and mix well. Enjoy!

Far East Feast

Published on February 20, 2015February 20, 2015 by Orlea MillerLeave a comment

As my friends and I sat down for dinner on Thursday night, they had no idea what HUDS had in store in the servery. I, on the other hand, had been anticipating this meal all week: a Chinese New Year celebration. After doing my research, I learned that the traditional meal served on New Year’s Eve typically includes both meat and fish, as well as eight individual dishes which reflect the number’s significance as a good luck symbol.

HUDS certainly delivered its version of the traditional Chinese New Year feast. I walked away with a full plate, excited to try the dining hall’s take on (the vegetarian) Buddha’s Delight, the hoisin glazed salmon, spicy green beans, peking cabbage, and some egg fried rice.

While I might be alone on this one, I was most excited for the Buddha’s Delight (pictured below). The elaborate vegetarian dish is one often served by families on Chinese New Year, and the dining hall staff created a great replication. Their version included tofu, water chestnuts, carrots, pea pods, baby corn, broccoli, and scallions, with soy sauce and sesame oil tossed in, and topped with a nice blend of ginger, sugar, and garlic. While the ingredients created a perfect combination, the dish was a bit too saucy, but a tasty addition as it leaked onto the cabbage and green beans underneath.

Continuing to break outside the normal veggie offerings this evening, the Chinese New Year fare included spicy green beans (read: green beans with crushed garlic, diced tomatoes, jalapeno peppers, cilantro, and cumin) and peking cabbage. The green beans definitely had an extra kick, making them an exciting and delicious break from the usual, but not quite what I would call spicy.

The fried foods were all table favorites: vegetable egg rolls (top) and pork dumplings (middle). I can speak for the egg rolls, and they were spot on this evening. Perfectly crisp on the exterior, without too much breading, and enough to give all of the inside veggies just the right flavor. The egg fried rice (bottom) was also well executed – filled with celery and mushrooms for an added touch.

Last but not least on my plate was the hoisin glazed salmon, cooked just right. Hoisin sauce, similar to American barbecue sauce, is made from a combination of soybeans, garlic, sugar, sesame seeds, and chili pepper. The slightly sugary sauce adds a sweet and savory marinade to the dish without taking away from the main attraction.

HUDS’ Chinese New Year meal was a complete success if you ask me. With a few tweaks and improvements, next year’s edition could be even better, but watching my friends walk into the dining hall to find the surprise was worth my full week’s wait. While my Chinese friends were able to celebrate a taste of home, my American ones (myself included) were able to enjoy a cultural experience we won’t forget.

http://en.wikipedia.org/wiki/Chinese_New_Year

http://vegetarian.about.com/od/glossary/g/HoisinSauce.htm

D-Hall Hack Competition Winner: Tomato with Balsamic and Feta Cheese

Published on December 28, 2014 by The Crimson CraveLeave a comment

Submitted by Lynette Bye

A simple, flavor-filled dish to add a bit of color to any meal. The textures of crumbly feta cheese and plump tomato contrast nicely, and the zesty balsamic is the perfect finishing touch.

D-Hall Ingredients:

-Tomato wedges
-Feta cheese, crumbled
-Balsamic vinaigrette
-Olive Oil

Instructions:

Select tomato wedges and place in bowl.
Drizzle with a dash of oil and a hearty dose of balsamic vinaigrette.
Sprinkle with feta cheese.
Enjoy!

Multigrain Toast with Honey, Cheese & Pear

Published on October 11, 2014October 11, 2014 by Victoria PiccioneLeave a comment

By Victoria Piccione ’16

One of the best meals I had in Italy this summer was not what I or most people would think of as typical, delicious Italian food. It wasn’t a bowl of beautifully crafted pasta tossed in just the right amount of mouthwatering sauce. It wasn’t a perfectly crisped and topped pizza. In fact, there weren’t many carbs at all.

Maybe if we went back five centuries or so, this would’ve been standard fare (it was, after all, a medieval restaurant). If this is the case, take me back to the 1500s. Because arguably the best dish I had during eight weeks in Italy (excluding the daily gelato, of course) was a simple plate of warmed and slightly melted pecorino fresco, served with lightly baked pears, all drizzled with honey and sprinkled with cinnamon.

Maybe it sounds weird. Maybe you’re thinking Italians should’ve stuck to what they do best: pasta. But I, and my even-now-watering mouth beg to differ. There was something about the combined creaminess of the pecorino with the sweetness of the pear and honey and the warmth of the cinnamon that made this simply divine. The disappointment was audible as everyone scraped their plates clean with perfectly-spiced bread, wishing that they had made it last just the slightest bit longer.

So now as I sit in lecture, daydreaming of all the food I ate and asking if this summer was even real, my mind is running, thinking of ways I can transport this simple dish forward through time and across the Atlantic. And I think I have an idea that might just satisfy my longing and hopefully satisfy your taste buds.

Italians have little concept of breakfast: colazione is often nothing more than a cappuccino or espresso at a bar, perhaps paired with a simple brioche. Though I would rarely make it to breakfast during college, even I somehow felt the absence of this “most important meal of the day.” So when I finally started going to breakfast this year, I realized peanut butter oatmeal can get pretty boring pretty fast and decided to draw inspiration from the Italians. Pears and cheese, but now for breakfast – as toast. It’s the tiniest bit indulgent, but perfectly filling and the much-needed pick-me-up to get me ready for the day.

Directions:

1.) Toast two slices of multigrain bread to your liking. Spread a thin layer of cream cheese on each slice.

2.) Cut a pear into thin slices and arrange on top of toast.

3.) Drizzle with honey and warm slightly in the microwave.

4.) Enjoy!

Feeling fancy? Grab a nice baguette and a soft cheese. Lightly toast the bread, then immediately place thin slices of cheese on top so that the cheese melts slightly. Top with pear slices and lightly dust with cinnamon. Drizzle with honey and the slightest bit of balsamic vinegar (the more aged, the better!). Enjoy. You’ll never need Crema sandwiches again!

An Apple a Day Keeps the Doctor Away

Published on September 24, 2014 by Orlea MillerLeave a comment

Orlea Miller ‘16

As the temperatures cool down and the leaves change, I’m reminded that fall is well on its way to Cambridge, for better or for worse. While I’d much prefer that the warmer weather stick around, I look forward to all the wonderful treats that autumn has to offer.

Living away from my own kitchen makes apple cakes, pies, and crumbles difficult to prepare, so I’ve created and perfected my own version of apple cobbler.

Complemented by a hint of cinnamon and topped with the dining hall’s vanilla soft serve ice cream, my healthy take on warm apple cobbler satisfies my taste buds throughout the long, cold months, without ever having to leave the comforts of Eliot House.

You’ll need an apple, cinnamon, and ice cream, along with a knife, some water, and a microwave for this perfect fall recipe.

Start by washing and slicing your apple into bite-sized pieces, the smaller the better in my opinion. Place the pieces into a microwave-safe bowl, and fill it with enough water to cover the apple.

Cover your bowl with a napkin, and microwave for two minutes. Next, drain your water and add your toppings. It’s as easy as that!

The warm, mushy apples beneath the ice cream taste just like your traditional apple pie filling. Enjoy your “apple crumble” guilt and hassle free, without having to measure any ingredients out or leaving your dining hall! Sharing is optional.

Feel free to add other toppings including oats or granola for a crunchier texture (resembling an apple crisp), whipped cream, and chocolate chips if you can get your hands on those. You can also replace apples for peaches or plums from the dining hall, or other fruits from the weekly Farmer’s Market in front of the Science Center!

If you’re an experienced baker with a few more ingredients on hand, check out some other microwaveable desserts you can make in a mug at www.number-2-pencil.com/2013/02/26/30-mug-recipes/.