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!
I’m supposed to be working on my paper due tomorrow, but I turn on my phone and go on Facebook. As I scroll through my feed, the first thing I see is: 5 Make-Ahead Dinners That Will Make You A Champion At Life. Like all other freshmen, eating Annenberg food every day has become more than a little tiring. A small hope burgeons in my chest – maybe I’ll finally be able to eat something else? – and I click on the link.
But I read the first line of the recipe – “Heat olive oil in a large saucepan or skillet” – and the sensation of crushing disappointment hits. Heat? As in fire? As in one-of-my-biggest-phobias-in-the-world?
Ramen, AKA my final attempt at cooking
I love food. And I especially love good food. Alas, I can’t cook because 1. I’m deathly afraid of knives and fire, and 2. I gave up on the culinary arts after I caused a small fire while trying to make instant ramen. So recipes like 20 Fast Dinner Recipes or 27 Healthy Recipes You Can Make in Your Dorm Room are a bit…beyond my capabilities.
Tonight’s dinner at the Berg, featuring Beef Meatballs in Marinara Sauce, Spinach Ricotta Casserole, Steamed Green beans, Toasted Farro and Barley, and Pepper Pot Soup
Herein lies the problem: I love good food, but I can’t cook to save my life, and Annenberg food isn’t always fulfilling. Thankfully, my mom makes amazing food, so I survived my first 19 years of life. But unfortunately, sending over food from California even once a week, let alone every day, is a bit unrealistic. And eating takeout everyday is very tempting – if only I had a bottomless wallet.
A closeup of the Pepper Pot Soup
I thought about this long and hard before college started, and after hours of pondering, I finally came up with a solution: Join a food blog! Getting subsidized to eat awesome restaurant food as long as I write a review is an offer I absolutely cannot refuse.
Nationally recognized pastry chef Joanne Chang ’91 returned to Harvard as part of the Science and Cooking Lecture Series. The series combines a love of delicious food with an equal appreciation for science. Each lecture begins with a brief introduction on the relevant scientific terminology and equations. While informative, these introductions only build anticipation for the main event.
During her years at Harvard, Chang concentrated in Applied Mathematics and Economics. However, she enjoyed baking in much of her spare time. After working as a consultant for a few years, she quit her job and pursued this true passion. Since that time, she has opened numerous Flour Bakeries and Myers + Chang, proving herself as an incredible baker and accomplished businesswoman. By returning to Harvard, she introduces the relevance and applications of science in the world of gourmet cuisine.
Chang’s lecture on September 21 was titled “The Science of Sugar” because of Chang’s expertise as a baker and pastry chef at some of the best United States restaurants. We are introduced to sugar as a malleable tool that accomplishes many incredible tasks in cooking.
Creaming: The process of mixing sugar and butter is a process known as creaming, which is essential to several aspects of baking. Cookies, cakes, frosting, and the like depend on creaming to incorporate additional air into the good.
Hydroscopicity: Sugar is incredible at absorbing water, which allows it to preserve food and make it last significantly longer. This is essential to many commercial goods and allows them to stored and marketed for large periods of time.
Lowering freezing point: For many frozen goods (ice cream, sorbets, even frozen yogurt), sugar lowers the freezing point, which can make for a much more palatable product. Sugar, in high enough quantities, prevents the crystallization of water and allows for a smoother product.
Stabilizes egg foams: While enjoying that mousse, soufflé, or meringue, the egg foams did not just stand up on their own. Sugar is crucial in the process of ensuring that the proteins in the egg foams do not collapse.
Aids in browning: Enjoy the lovely browned cake or cookie? Sugar is responsible for this as it caramelizes on the surface of these goods.
Tenderizes and inhibits gluten development: When gluten in flour tries to form, sugar can prevent it from happening. Gluten makes many baked goods tough and unpalatable, and sugar ensures the product remains tender, without tough gluten fibers.
Crisps pastries: Again, sugar works as a caramelizing agent by providing that quintessential crunch to many baked goods. Many baked goods depend on the crisp texture provided by sugar.
After exploring these incredible features of sugar, we began a series of actual demonstrations.Whipping egg whites with and without sugar showed the importance of sugar in forming those peaks. Sugar was heated to different points and then cooled to demonstrate how the properties of sugar changes at unique temperatures. At different temperatures, the sugar changes significantly as it could become a hard ball of sugar or a smooth caramel. As the pièce de résistance, Chang created a magnificent croquembouche with heated sugar, which melted to form a net of spun sugar. The thin, angelic threads of sugar demonstrate the truly impressive properties of such a simple substance.
In addition to this extravagant experimentation with sugar, Chang has most recently written a cookbook, Baking with Less Sugar. This feat is incredible given the properties that were explored in the lecture. Chang explored a wide array of natural sweets as possible sugar substitutes and how to get the most out natural sweetness. Be sure to check it out!
If you don’t have a class near the Science Center on Tuesdays, you might be missing out on some sweet and savory treats. The Harvard University Farmer’s Market sets up shop from noon to 6 pm, and it only runs through the end of October, so if you’re looking for fresh fruit, soft bread, or green vegetables, it’s best to come sooner rather than later.
Walking under the big tent, there are several rows of delicious and varied cuisine. From the delectable choices at Taza Chocolate to the garden-fresh flavors of Ward’s Berry Farm and the enticingly spicy Alex’s Ugly Sauce, it’s practically a guarantee that you won’t leave disappointed. There’s even a spot to buy lobsters!
Most of the vendors are cash only, and as a result it’s best to be prepared with something other than a credit card in hand. Prices aren’t too high, but it definitely costs a little extra for items that are freshly made or just picked. While sweet corn is worth $0.75 an ear, containers of raspberries and grapes are around $5.00. The highly-coveted donuts from Union Square are $3 a piece, and at that price the highly desired flavors like Belgian Chocolate and Maple Bacon tend to sell out fairly quickly. Overall, staying within budget might be hard with so many tempting tidbits around.
Vanilla Bean Donut (Union Square)
The open space and bright colors help to maintain a welcoming environment, unlike some farmer’s markets which can be slightly overwhelming if you arrive without a game plan. If it’s your first time exploring the plaza or you don’t need any food in particular, it’s a great idea to walk the rows and be inspired. Sometimes, you might be lucky enough to get a free sample of cheesecake or peaches!
Before the snow comes, and sweet, juicy fruits become a treasured rarity, be sure to stock up on some cartons for your microfridge. Or, if you’re like me and can’t ignore any form of bread or pastry, try a chocolate brioche roll (above)! It’s the perfect size – big enough to share, but small enough to keep all to yourself without feeling guilty. Fruit, vegetables, baked goods, and other items vary each Tuesday, so make it a weekly trip.
September 21st has passed and you know what that means: it is officially Autumn. The leaves are changing colors and falling off the trees, the Halloween decorations are making their way into storefronts, and Crema has put out their Autumn themed “Fall in Love with Our Seasonal Drinks” sign.
The sign boasts maple lattes, warm apple cider, and chaider (chai cider). On a chilly Wednesday morning, I waited in the long line of Crema-lovers to make the season change official.
I decided to opt for the first of the suggested fall beverages, a maple latte. As someone who has no sweet tooth, I was nervous about how sweet my maple latte would be. It finally arrived with a beautiful white leaf drawn into its maple brown surface. I was pleasantly surprised upon my first sip. This latte hits you first with a rich coffee flavor that gets sweeter and lighter until it becomes a maple aftertaste. As someone who generally does not make it through an entire small coffee, I was surprised to finish my entire latte in under ten minutes. It was flavorful, but not overwhelming, and left a taste in my mouth that left me wanting more. It will definitely be my go-to drink of the season!
Made with only five ingredients and taking less than twenty minutes to prepare, this recipe is easy to conceive but never fails to impress! The filling’s acidity pairs wonderfully with its smooth, velvety texture and the crumbles of graham cracker crust to make a pie that you’ll never want to stop eating. As my first attempt at baking here at Harvard (in the basement of Wigg B), a little improv, some effort, and a big mess were a part of the process of making this pie. But all said and done, the recipe turned out truly delicious! Just follow the steps below and you’ll have the most irresistible treat to share with your suitemates (or just eat by yourself)!
Recipe:
Ingredients:
1 9-inch prepared graham cracker crust
3 cups sweetened condensed milk
½ cup sour cream
¾ cup key lime juice
1 tablespoon grated lime zest
Directions:
Preheat the oven to 350 degrees F.
In a medium bowl, combine the condensed milk, sour cream, limejuice, and lime zest. Mix well and pour into the graham cracker crust.
Bake in preheated oven for 5 to 8 minutes or until tiny pinhole bubbles burst on the surface of the pie. Do not brown!
Chill pie thoroughly (I suggest overnight) before serving.
Garnish with lime slices and whipped cream or a dollop of ice cream.
Much thanks to:
Annrichardson from AllRecipes.com for the recipe.
Sue Brother (a.k.a. my amazing Mom) for finding this recipe online, making it all of these years, and sending me the ingredients from Portland, Oregon!
Walking to the Institute of Contemporary Art (ICA), I wonder if I’ve been sent to cover a latte class or to some obscure hipster cult meeting. It’s isolated, standing alone on the water overlooking the boats in the harbor. I walk in desperately in need of some coffee, paying no heed to the careful foam designs that some people take years to master.
But that’s precisely what I went to the ICA to learn. As soon as I entered the room, the sweet but somewhat bitter smell overwhelmed me – the good type of overwhelmed, not the too many p-sets and too little time overwhelmed – and I knew I was in a place where the coffee and the vibes were just too good to pass up. Black Magic Coffee Company, a local coffee stand that frequents farmers markets and caters locally (Harvard is missing a major opportunity there), was the main event.
Dave made me a heavenly latte and then it was my time to shine, my time to prove once and for all that I am an artist by any important standard of measurement.
I watched the demonstration carefully, noting that the latte artist tipped the cup before pouring anything in, watching his steady hands design swans, acorns, and hearts, moving ever-so-slightly to produce the most majestic swirls and shapes.
But, alas, some things should be left to the masters. I stepped up to the plate and choked, creating an amorphous blob instead of the ambitious flower design I had in mind. It was any self-respecting hipster’s worst nightmare! Luckily, I was soon happily drinking my slice of heaven and all of my troubles floated away. I walked away content; I am an appreciator of all fine things without the ability to create any of them on my own, but that’s just fine with me.
In nearby Somerville, the buzz and activity of Cambridge and Boston seemingly do not exist. Quaint is the only way to describe the rustic buildings and quiet space. A mere ten minute walk, and you are able to escape the infamous “Harvard Bubble.” If you need a reason to allow yourself to leave Harvard to Somerville, go to Bergamot.
Bergamot is inconspicuous, sharing a building with a cable store and a kebab shop. It may not catch your attention immediately, but a glance inside the space reveals a sophistication that is unexpected.
My dining companion and I had a reservation for two at 5:00 pm (opening time), and we were promptly seated. Our waitress greeted us and informed us of our options. The two most popular offerings are the $44 dinner prix fixe, composed of an appetizer, entrée, and dessert of your choice, and the $75 tasting menu, a creative sampling of the chef’s choice. Given our time restriction, we opted for the $44 prix fixe (menu items can also be selected à la carte). After some careful deliberation, we ordered our appetizers and entrees and waited patiently.
The customary bread and butter were delivered and were pleasantly surprising. The unique apple mustard butter paired excellently with an almost burnt crust and custardy crumb. My appetite was stimulated. I excitedly watched as plates of food began exiting the kitchen. As my plate was placed in front of me, I could barely hold myself back out of courtesy for my companion. The instant both plates touched down, we ravenously began to eat.
Squid Ink TagliatelleSea Bass Crudo
The jet black squid ink tagliatelle left an immediate visual impact: a contrast of colors with a white plate and brightly colored heirloom tomatoes. The pasta itself was cooked a nice al dente, which gave it an almost meaty characteristic that complemented the sweet juiciness of the tomatoes. The light saltiness of the pecorino cheese plays on the palette like a light ocean breeze. My appetite slightly sated, I tasted the sea bass crudo and was confused by the complex saltiness from the avocado dressing, the floral notes from the petals, and the sweetness from the two types of melon. While these flavors bounced around my mouth, I was slightly off-put by the amalgamation of flavors. I could see the inventiveness in the exploration of taste, site and smell, but this particular dish was not appealing. We finished our courses and waited for the entrees.
Scallops ProvencalKorean Grilled Short Ribs
As our waitress deposited the plates in front of us, I sat in awe of the meticulous plating of each course. I started with my course, the scallops provencal. My knife sunk through the scallop like a warm butter. The scallop simply melted in my mouth but simultaneously retained the meatiness of a protein. In a state of sheer bliss, I was amazed by the sweet scallop with minor notes from the tomato sauce and dill. The green beans served as the necessary textural component to give the dish a crisp element. Enjoying my course, I sampled my friend’s dish, and experienced an entirely different sensation. In contrast to my dainty scallops, I was almost overwhelmed by the rich meaty short ribs. The slightly sweet Korean glaze was apparent, and it balanced the plate with the crisp salty wild rice pancake. Nothing could describe this course besides a masterful expression of umami (savory flavor). Fairytale eggplant and shiitake mushrooms only contributed more to the savory nature of the course.
As our meal wound down, we prepared for our dessert courses. To say the least, I was underwhelmed. My peach ice cream was a nice reminder of the end of summer, but the ice cream was slightly icy and detracted from the overall dish. The tres leches was also unimpressive, so we finished our meal on a slightly more subdued note.
Despite this, Bergamot provided an incredible meal and experience. While the wait times between courses may have been longer than expected, they allow time for a truly enjoyable dining experience. Prepare yourself by bringing friends and companions outside of Harvard Square and enjoy a phenomenal meal. While Bergamot may appear to be a formal white tablecloth restaurant, it exudes a familiar and homely vibe. Keith Pooler, Executive Chef and Owner, has created a comfortable dining environment for those seeking a good meal and a nice conversation.
Bergamot
Location: 118 Beacon Street, Somerville, MA 02143
Reservation: OpenTable or by Phone (617)-576-7700
Stand out dishes: squid ink tagliatelle, Korean grilled short rib
Overall Rating: 4.5/5
Food: 4.5/5
Service: 4.5/5*
Ambience: 5/5
* Note: the $75 7-course tasting takes 2 hours, so be prepared.
Summer is gone and fall is soon approaching, but there is still no reason not to have a great easy and summer-like dessert in the fall! Popsicles have been around since 1905 when a young man named Frank Epperson left soda, water, and a stick in a cup outside on a freezing cold night. He awoke to a frozen pop that he coined the “popsicle.” Many years later and 30 flavors later, the orange creamsicle was born. The creamsicle flavor is orangey, creamy, refreshing, and brings us back to our childhood memories of the ice cream man, the beach, and happy summer days. This recipe for Orange Creamsicle Yogurt Bites is so easy to make, is 100% gluten free, and can be done in a dorm room with only a microwave and refrigerator. You will think you are eating a creamsicle on a stick!
Ingredients
1 ½ cups vanilla yogurt (Chobani, or another gluten free brand)
1 (3 oz) package orange jello
cupcake liners
cupcake pan
Instructions
Line a cupcake pan with cupcake liners to fill all spaces.
Combine yogurt and orange jello in a microwave safe bowl.
3. Mix well and place into microwave on high for two minutes, stirring after each minute.
4. Fill each cupcake liner about ¼ full.
5. Place into refrigerator until the cups are set.
6. Remove from liners and enjoy!!!
**Optional topping suggestions include whipped cream, any type of candy, and marshmallows.
I hope you enjoy this summer-like treat any time of the year!!!
One does not simply go to Harvard and never visit J.P. Licks. Conveniently located in Harvard Square, this famous ice cream store is a favorite of many Harvard students – and Sabrina Yates (Harvard ‘19) is no exception.
Sabrina began working at J.P. Licks on September 5th because she loves being busy. And the extra cash to support her love for eating out and shopping – and not to mention the 50% discount on ice cream all employees of J.P. Licks receive – certainly doesn’t hurt, either. And today, she gave us an exclusive insider look at what goes on behind the counters of J.P. Licks.
What is the most annoying thing that customers do?
When people come in, and they just try a lot of flavors – one girl came in and tried three flavors and then just left without ordering anything. That’s problematic. And yesterday, someone came in and ordered a large with two toppings. And then when he checked out, he changed his mind and said he didn’t want it. That’s obnoxious, too, when you do that after we make an entire ice cream for you.
Is there a secret menu?
No, but we have so many interesting delicacies that are unique to the J.P. Licks family that there’s no real need for a secret menu.
But are there certain combinations of ice cream flavors and toppings that aren’t well known but definitely should be tried?
Everything’s good! Yesterday, I had oatmeal hard yogurt with caramel, and it was so good. No one eats it, but it’s so good that I just have it all the time.
Is there anything at J.P. Licks that you would never try?
Rum Raisin. If you like alcohol, just drink alcohol. Don’t eat ice cream flavored like alcohol.
What is it like working at J.P. Licks?
Working at J.P. Licks is a rewarding experience because you always make people happy. Except when there’re bratty kids, but that’s a different story. And my coworkers are cool and fun to talk to when there’s a lull in the service.
Apple Crips and Cookies ‘n’ Cake Batter, with almond topping.
What does J.P. Licks really emphasize?
We really emphasize on making the customer happy. If someone has a nut allergy, we go in the back and get out a new spoon to scoop up the ice cream for them. All of our stuff is also made locally, so it’s only in the Boston-Cambridge area.
**Optional topping suggestions include whipped cream, any type of candy, and marshmallows.
crimsoncrave.com 
