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Frozen Yogurt Pie

Published on November 30, 2015November 30, 2015 by The Crimson CraveLeave a comment

by Danielle Leavitt ’17

Sometimes traditional Thanksgiving desserts need a pick me up. Move over pumpkin pie, apple pie, and pecan pie for this amazing frozen dessert that takes two minutes to make and can be just the thing missing from your Thanksgiving table. Fresh, natural, low calorie, and even sugar free if desired, this pie will leave your family and guests wanting you to make it all year long.

Ingredients:

1 8oz tub Cool Whip (any flavor or variety! Comes in regular, lite, sugar free, chocolate)

2 small containers of gluten free yogurt (Chobani, Dannon, Yoplait). Best if mixed with berries or other flavors to compliment the Cool Whip

1 Mi-Del brand gluten free graham cracker crust with lid. This can be found at Whole Foods, other specialty natural foods store, or purchased online.

Optional: add a cup each of extra berries (strawberries, blueberries, raspberries etc). Fresh or frozen both work.

Directions

1. In a medium size bowl mix together Cool Whip, both containers of yogurt and berries (if added) to a smooth consistency.

2. Pour entire mixture into the pre-made graham cracker crust. Cover with lid and place into the freezer for several hours or until frozen.

3. Slice and eat!

So simple, this delicious and creamy frozen treat has been at our Thanksgiving table for many years. A gluten free Thanksgiving cannot only be tasty, but a surprising welcome to some of the more traditional desserts!

Sofra Bakery and Cafe: Cambridge Bakery Brings Middle Eastern Spices to the Masses

Published on November 22, 2015November 22, 2015 by The Crimson CraveLeave a comment

by Bovey Rao ’19

In 2001, Ana Sortun opened her landmark restaurant, Oleana, in Somerville. After an incredible tour of Turkey, Sortun returned to Boston to introduce the city to exotic Eastern Mediterranean flavors. The restaurant exploded in popularity, and in 2005, Sortun was awarded the James Beard Award for Best Chef Northeast. As Oleana was filled consistently, Sortun began looking into a new project, Sofra.

Sofra Bakery and Café was inspired by Turkish bazaars, which offer food, drinks, spices, and other ingredients in a small area. The store has two separate sections with a café in one section, then a market space that sells condiments, wines, and spices. Upon entering, you encounter the vibrant aromas of the Mediterranean like cardamom, cinnamon, and coriander. A quick glance at the counter reveals an extensive menu with a wide assortment of baked goods. Sofra followed the meze style of dining, so there are many small vegetarian dishes as well as some larger dishes with meats. With staples like falafel, shawarma, and hummus, the menu might seem generic at first; however, upon closer inspection, the subtle complexities shown through. Sortun’s goal is to make Mediterranean flavors and spices approachable to the American palette, so many local ingredients are incorporated into the complex “foreign” dishes.

As my exhausted group of friends and I collapsed into Sofra after a run, we glanced over the counter at the menu. After we caught our breath, we placed our orders and cooled down from our run. A short while later, my spinach falafel wrap, pumpkin turnover, and grape sharbat arrived with my friend’s orders of chicken shawarma and a red-dragon iced tea.

The spinach falafel wrap was served with a little tahini, beet tzatziki, pickles, and fresh greens. Falafel is a traditional Middle Eastern dish, prepared by grinding fava beans or chickpeas and then frying it. While the dish may be simple, there is a complexity to the dish, with a unique mix of spices and textural differences giving it almost meaty impression. Sofra’s rendition was mixed with spinach and accompanied by rich, creamy tahini and acidic pickles. Unfortunately, the exterior of the falafel lacked the distinctive crispness I expected. Thus, I was slightly underwhelmed as the wrap had a uniform texture, but the refreshing bitterness of the greens and crunch of the pickles improved dish immensely.

While ordering, I was overwhelmed by the sheer number of choices for the baked goods. With cookies, tarts, breads, and a plethora of other seasonal baked goods, Sofra prepares a number of traditional Mediterranean pastries as well other European baked items with Mediterranean influences. Fortunately, the cashier provided a quick recommendation of the pumpkin turnover. While the recommendation seemed plain, I was pleasantly surprised by the flavorful sweet and savory pastry. With the traditional pumpkin spices of cinnamon and nutmeg, the flavor was incredible with the flaky buttery turnover. The fresh sweet pumpkin inside was a nostalgic reminder of autumn.

Normally, I do not comment on the drinks that are served in my restaurant reviews, but the seasonal sharbat was sensational. With a strong grape cardamom concentrate mixed with sparkling water, the drink left a powerful sweet flavor.

A mere two miles away, Sofra serves as a cheaper destination for those seeking the Mediterranean experience. The more accessible sister of Oleana, Sofra delivers similar flavors in a cozier and more comfortable environment. While the food may not have been as elevated as at Oleana, the identity of the restaurant as an approachable café was apparent. If I ever desire a falafel wrap or a savory, spiced pastry, I will run in the direction of Sofra.

Sofra Bakery and Cafe

Location: 1 Belmont Street, Cambridge, MA 02138

Reservation: N/A

Stand out dishes: Pumpkin Turnover (Seasonal), Grape Sharbat (Seasonal)

Overall Rating: 4/5

Food: 3.5/5

Service: 5/5

Ambience: 4.5/5

5 Restaurants to Try at Yale

Published on November 16, 2015 by The Crimson Crave3 Comments

by Caroline Gentile ’17

Imagine the scene. You arrive to Yale on Friday night (or Saturday morning), excitement humming through the polluted New Haven air. Perhaps you are a bit buzzed, perhaps you aren’t (but you probably are because this is the one weekend Harvard kids act like its Harvard State). Regardless of your level of inebriation, you are very likely hungry. But where should you go to eat in New Haven? Do they even have restaurants there, in a place so riddled with crime and gothic architecture?

Surprisingly, yes! New Haven actually boasts many great restaurants, ranging from cheap eats to expensive gourmet fare. Below are some of the best picks on the cheaper, college-student-friendly end of that spectrum (disclaimer: there’s a lot of pizza on this list, but only because pizza is something that New Haven apparently does really, really well):

Alpha Delta Pizza

Location: 371 Elm St., New Haven, CT 06511

Hours: 3pm-3am

Type of Food: Pizza

Price range: $

What to Order: The Wenzel, a deliciously greasy conglomeration of fried buffalo chicken, hot sauce, mozzarella, lettuce, and tomato atop a sub roll.

Photo courtesy of yelp.com

Ivy Wok

Location: 316 Elm Street, New Haven, CT 06511

Hours: 11am-2am

Type of Food: Cantonese

Price Range: $

What to Order: The curry soup or the fried pork dumplings.

Photo courtesy of yelp.com

Mamoun’s Falafel

Location: 85 Howe St, New Haven, CT 06511

Hours: 11am-3am

Type of Food: Falafel

Price Range: $

What to Order: Chicken kebabs.

Photo courtesy of mamouns.com

Miya’s Sushi

Location: 68 Howe St, New Haven, CT 06511

Hours: 5pm- midnight on Fridays and Saturdays

Type of Food: Sushi

Price Range: $$

What to Order: The Late-Night Specials, offered after 10:30pm, which consist of award-winning sushi made from leftover premium ingredients at a much lower price, as well as 1/3 off pitchers of beer, cocktails, and all bottles of wine. Also, their spicy-mayo-covered shoestring Tokyo fries.

Photo courtesy of yelp.com

Pepe’s Pizza

Location: 157 Wooster Street, New Haven, CT, 06511

Hours: 11am-10pm

Type of Food: Pizza

Price Range: $

What to Order: Any of their pizzas! Pepe’s is probably the most well known restaurant in New Haven, and is actually opening up a store in Boston soon!

Photo courtesy of www.roadfood.com

“Fall” In Love: With Pumpkin Pie (Or Something Like It)

Published on November 16, 2015January 25, 2016 by The Crimson CraveLeave a comment

by Angela Yi ’19

This week, I had a desperate desire to have a fall classic: the pumpkin pie. I like to think of pumpkin pie as the taste of fall. Its sweet taste packed in a squishy orange gloop of heavenliness evokes the sensation of autumn. As I walked through the changing trees and piles of fallen leaves in Harvard Yard, my cravings for some pumpkin pie only grew. And so, I got out my phone, and – like a true foodie – immediately searched “best pumpkin pie” on my trusty Yelp app.

The first pastry shop, Petsi Pies, listed on Yelp looked very promising. It had 4/5 stars out of 234 reviews, and the ones specifically on the pumpkin pie were positive. Best of all, it was only an eight-minute walk away. Unfortunately, Petsi Pies closes at 6:00PM, and my schedule for this week didn’t allow me to leave Lamont (AKA the Pit of Despair) until much later.

Lamont pumpkin pie. Not the best, but enough to satisfy cravings for a night.

And so, despondent, I went out for a brief walk around Harvard Square and – lo and behold! – I saw that Pinkberry had new seasonal flavors out that included pumpkin pie. I’d never had a pumpkin pie-flavored froyo before, but I was desperate so I entered the store and had the pumpkin pie frozen yogurt for the first time.

I was pleasantly surprised. I’d feared the worst – that it would taste like a pale, cold imitation of my favorite fall dessert – but it actually wasn’t that bad. In fact, it was a nice blend of the best things about froyo and pumpkin pie.

Pinkberry’s pumpkin pie froyo with toasted almonds and milk chocolate crunch toppings.

My cravings were sufficiently satisfied that night, and I learned to not be afraid to try new things. But next week, I’m looking forward to having a huge slice of some delicious, resplendent, and simply amazing gloop of heavenly wonder.

Hershey Kiss Acorn Treats

Published on November 16, 2015November 16, 2015 by The Crimson CraveLeave a comment

by Danielle Leavitt ’17

As always it’s a busy time in Harvard Yard. Tourists travel worldwide to see the infamous John Harvard statue, students study between classes in preparation for midterms, and photographers take pictures of the beautiful landscape and buildings at Harvard. But, mostly unnoticed, the busiest of all is the scampering squirrel who is gathering acorns and food for the upcoming winter. Especially now that winter looms and the bright colored chairs in Harvard Yard have been removed, the squirrel is even more noticeable as he stocks up on his impending feast for the next several months. The gluten free Hershey Kiss Acorn Treat is made in honor of the squirrel, in hopes that this winter, unlike the last, will be short and that the squirrel will have plenty of food to keep him satisfied. This recipe is very simple, but it is the perfect one-bite party snack that has an incredible chocolate peanut butter flavor.

Ingredients:

Gluten free instant icing
Gluten free mini vanilla wafers
Hershey’s Kisses any flavor
Reese’s Peanut Butter Chips

Directions:

Place mini vanilla wafers on a tray with the flat side of the cookie toward the top.

2. Squeeze a small amount of icing onto the bottom of an unwrapped Hershey Kiss and place it onto the center of the cookie. Let sit for a few minutes to allow the icing to harden.

3. Place a small amount of icing onto the bottom of a Reese’s Piece and place onto center and top of the cookie.

This amazing acorn treat is a simple and tasty way to honor the squirrel and enjoy a great gluten free bite at the same time.

Step Aside, There’s A New Coffee in Town

Published on November 16, 2015 by The Crimson CraveLeave a comment

by Allison Yan ’19

There’s nothing quite like our beloved Clover. The brightly lit space. The open, airy atmosphere. And the food. Did I mention the food?

A Harvard staple, Clover is well-known for its carefully made food and top-quality coffees. Friday was a special day for Clover, as the restaurant introduced Four Barrel Coffee to their wonderful drinks lineup. I had the wonderful opportunity to talk to Clover manager, Lynn, about their new coffee (coming all the way from Ethiopia!) over a delicious complimentary cider donut.

Full disclosure: I’m not by any means a coffee aficionado. Fortunately, Lynn gave me a very helpful rundown of Four Barrel Coffee and what Clover looks for in its coffee roasters. I’ve compiled her advice in a list that will hopefully be helpful to my fellow Clover addicts.

Clover selects its roasters very deliberately.

It’s not just a random selection, or whichever roaster is the most affordable. Clover doesn’t feature any type of coffee unless someone has personally visited the roastery. They consider how the roaster treats their beans, the equipment, and the staff before deciding whether to bring it back to its Boston-area restaurants.

Four Barrel Coffee was hand-picked by Clover’s owner!

Ayn himself endorsed this coffee.

African coffees are distinctively different from Latin American coffees.

African coffees tend to be fruitier in nature, with a mix of multiple flavors, while Latin American coffees tend to have a smokier taste.

Four Barrel’s beans hail from Biftu Gudina, Ethiopia.

These beans really are special. The flavor of this coffee is described as “lemony, earthy, with a thick body.” Just enough fruitiness to make you nostalgic of warmer days, and more than enough satisfying earthiness to warm you up.

Light or medium roast is the way to go.

Four Barrel beans are delicate and have a uniquely lovely taste. It would be a shame if a dark roast was used and all you tasted was the burn of the roast. Light or medium roast will best allow the flavors to sink in.

Four Barrel Coffee has been a Clover staff favorite since it arrived.

It’s even made using the pour-over method! Therefore, it’s good. Trust me.

I know I’ll be back to try Clover’s new coffee as well as my old favorites. In any case, move aside, large coffee chains. Clover is making a name for itself as a seller of some of the best coffee in the world.

Boston Restaurants to be Graded on Cleanliness

Published on November 16, 2015 by The Crimson CraveLeave a comment

by Bovey Rao ’19

Many larger cities have adopted standardized grading systems for their restaurants. Frequent inspections made restaurants maintain higher standards of operation and cleanliness to earn their respective grade. These ratings improved their respective food scenes in terms of quality, but many concerns about consistency and corruption were voiced with this process. The power of the inspectors to give a restaurant a lower cleanliness rating could destroy a business. Similarly, some restaurants might be coerced into bribes and other underhanded methods to boost their letter grades. As Boston prepares to roll out their own grading system, I hope that the city is aware of potential repercussions.

Early next year, Boston is on track to begin grading restaurants on a scale from A to C (with A being the best and C being the worst). Restaurants that receive the C rating are then given 30 days to repair any issues and then be regraded by health inspectors. However, these ratings would not posted on storefronts like in many other metropolitan areas; instead, they would found online on a public database. This proposal now seemingly loses it merit because these ratings would not be visible. It is tedious to have to check a website when trying to figure out where to eat. At the same time, it would allow for restaurants of Boston to truly understand how the system works and to prepare themselves for it.

This ultimately brings up the issue of food safety and regulation. It is reasonable to expect restaurants to serve food from sanitary conditions in a comfortable and clean environment. If an establishment fails to meet those expectations, a potential customer would like to know. The immediate problem is to explain what the respective rating means. What differs between an A rating and a B rating? Does having a B rating change whether or not a person is likely to dine at a restaurant?

However, from a restauranteur’s perspective, it is also frustrating and sometimes hindering to have to adhere to standardized practices. Given the arbitrary nature of inspections, there is the issue of consistency and timeliness in visits. Fortunately, the provision allowing for a 30 day period to improve allows for this to be a non-issue. While many restaurants may protest these demands, the accommodations provided by the city are fair and justified. It is currently hard to tell whether or not the changes are going to help or harm the Boston food scene, but I believe that having a standardized restaurant health code will ultimately benefit the city.

The Elvis

Published on November 16, 2015 by The Crimson CraveLeave a comment

by Emily Brother ’19
Elvis Presley was famous for many reasons including his odd affinity for Fool’s Gold Sandwiches. This sandwich was originally made from a piece of French bread that is coated in butter, baked, and hollowed out. It was then filled with a jar of peanut butter and a jar of jelly in addition to slices of bacon and pieces of banana. Here is how you can make your own slightly smaller version of the meal that was fit for The King:

Ingredients:

1 Bagel
5 Strips of Bacon
1/2c Peanut butter
1/3c Jelly
½ Banana

Steps:

Toast the bagel.
Smear the peanut butter on one half of the bagel.
Smear jelly on the other half of the bagel.
Lay the strips of bacon on the half of the bagel with peanut butter.
Slice ½ banana into thin, half-inch pieces and place them on the half of the bagel with jelly.
Put the two-bagel halves together.

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

HUDS Does Diwali

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

by Richa Chaturvedi ’18

When I was a kid, Diwali was all about the sweets. My sister and I would fill up on just about anything we could get our hands on. I would always go light on dinner because I about the delicious treats that awaited me.

Growing up, Diwali became more and more about the Indian dishes. There’s food as far as the eye can see. Diwali dinner lasts for hours – you just keep eating. The colorful food brightened up the table and made you feel warm inside.

Coming to Harvard, I’ve realized that Diwali is mostly about being with your family. It’s like any other holiday; the food brings people together, sitting and talking in one place. The rest of the world is paused.

HUDS created that feeling for students missing home on Diwali this year. While nothing quite beats a home-cooked Indian meal, standing in the dining hall and smiling at familiar names of dishes created a place for me where time stood still. I told my friends what to get. I showed them which dishes tasted best together, but ended up mixing everything together because that’s what I always do. I was so excited to be able to share things from home with them. It felt like Diwali.

Props to HUDS, because I was pretty impressed with the Indian selection tonight. The daal was on point and the basmati rice with peas was a nice touch. The vegetables in the coconut curry and idlis also deserve an honorable mention. It’s probably also important to note that my friends who have never had Indian food before ate it and liked it – I’m not saying that this was authentic or anything, but HUDS did good work as an introduction, a transition piece if you will. While I’ll end the night at brain break eating a classic PB&J, it was nice to be reminded of home. So thank you HUDS, you did good.