baked goods

Welcome Back to Harvard! Here’s What’s Happening

Published on September 1, 2016September 2, 2016 by The Crimson CraveLeave a comment

By Bovey Rao ‘19

As the summer draws to a close, many may be wondering what on earth has happened to Harvard Square. Many beloved restaurants perished with the remodeling of the Smith Center. Student favorites like Al’s are now gone, so our stomachs may be running a little on empty. A few other promises of summer openings were left unfulfilled, but this guide is perhaps a glimmer of hope for what has and will come to Harvard Square.

Completed

Tom’s Bao Bao – Chinese steamed buns, baozi, are the specialty of Tom’s Bao Bao. Various unique fillings are enveloped by airy white dough before being steamed to perfection. From the upscale lobster to the decadent chili beef, there are plenty of excellent options for a quick meal or snack. While slightly pricey, Tom’s Bao Bao is a great addition to Harvard Square for the adventurous student.

Waypoint – Alden & Harlow is not only one of my favorite restaurants in Harvard Square but is one of my favorites in all of Boston. Michael Scelfo, the chef behind Alden & Harlow, recently opened a seafood restaurant, Waypoint, near Harvard Square. Following a similar small plate concept, Waypoint will hopefully become another Boston staple as it opened with excitement.

Upcoming

B. Good Google Maps — Image from Google Maps

B.Good – One of the favorite destinations for students seeking a healthier alternative to fast-food, B.Good was missed when it closed due to the Smith Center renovations. However, it is scheduled to return in a short while at the former O Sushi space. The fresh burgers, salads, and fries are things to look forward to in the near future.

En Boca – Mediterranean flavors are coming to Harvard Square from En Boca, a restaurant by the team from The Asgard and The Kinsale. Deviating from their other Irish pubs, Classic Restaurants Concepts is creating En Boca with Devin Broo from Bar Boulud. Originally slated to open in August 2016, the restaurant appears to be close to opening.

DavidsTea – DavidsTea is a tea store that was started in Canada and has begun expanding into the United States. With other locations in Massachusetts, DavidsTea specializes in various tea related products from teas themselves to mugs and other accessories. The store is slated to finish in September 2016.

Image from The Hourly Oyster House

The Hourly Oyster House – In the former Kennedy’s on the Square space, the Grafton Group is creating an oyster bar known as the Hourly. With well-established restaurants like Russell House Tavern, Park Restaurant, and Grafton Street, the Grafton Group continues to expand their empire with a seafood specialty restaurant in Harvard Square. It promises to provide extensive take-out options, perfect for students in a hurry. The Hourly is looking to open in early fall 2016.

Tatte Bakery & Café – It is obvious that I am a fan of Tatte Bakery and Café and perhaps was one of few students who was happy when Panera closed. Tatte will bring their fresh pastries and other delicacies to Harvard Square with a weekend brunch menu and cooking lessons. The space is currently under construction and hopefully will be opening in September.

Sweetgreen – A large salad chain started by a group of Georgetown graduates is coming to Harvard Square. With the success of Sweetgreen in Back Bay, the chain planned to expand extensively in the Boston area. Highlighting local purveyors like Iggy’s Bread and Ward’s Berry Farm, Sweetgreen is bringing accessible farm to table to the square. Look for it to open in the fall.

Image of Rialto from Forbes Travel Guide

Benedetto – With the closure of Rialto, Harvard Square lost one of its long-term residents. After providing upscale Italian cuisine to the community for over twenty years, the restaurant did not wish to continue after the departure of chef Jody Adams. Giulia chef and owner, Michael Pagliarini, plans to open Benedetto in the Rialto space, which I believe to be an exciting transition. Giulia has garnered stellar reviews, and hopefully Benedetto maintains the legacy of Rialto. The current opening date is ambiguously set in fall 2016.

Flour Bakery + Café – Harvard graduate and star baker (James Beard Awardee), Joanne Chang, is bringing her Flour Bakery + Café to Harvard Square. From the famous sticky buns to excellent sandwiches, Flour has become a Boston staple, and it was great news to hear that one is coming to Harvard Square. The Harvard Square branch is projected to open in October 2016.

Island Creek Oyster Bar Taste Savant — Image of Island Creek Oyster Bar from Taste Savant

Restaurant from Island Creek Oyster Bar/Row 34 – While the opening date remains the most distant, I simply wish to show my excitement for another restaurant by this group. Island Creek Oyster Bar is my favorite seafood restaurant in Boston after numerous memorable experiences. I look forward to what concept will be devised.

Featured Image from Wikimedia

Peanut Butter Cookies

Published on February 28, 2016February 29, 2016 by mchiang123Leave a comment

by Michelle Chiang ’19

I’ve always loved peanut butter – so much so, in fact, that for my 11th birthday I asked for peanut butter as a present. I also really like cookies. Put the two together, and you achieve perfection: peanut butter cookies are heavenly. Unfortunately, they’re also nowhere to be found in the dining halls. To date, I only remember HUDS serving peanut butter cookies twice, and they were a far cry from the melt-in-your-mouth masterpieces found at places like Insomnia Cookies. It’s culinary discrimination. Chocolate chip and oatmeal raisin get their fair representation, but when that peanut-butter-cookie craving strikes, where can a desperate student turn?

They say that desperation is the mother of invention, and this article is about to prove that saying true.

I think inspiration struck one night in Dunster dining hall. Brain break featured a tray of Ranger cookies, a sugary offering to the bleary-eyed students running on three hours of sleep. While Ranger cookies do have strong points, such as their satisfying crunch and slight hint of coconut, they obviously lack peanut butter. I picked up a cookie. My gaze landed on the ever-present container of peanut butter at brain breaks. I smeared a plump dollop of peanut butter onto the cookie, hesitantly took a bite, and…

Sweet, sweet success.

The creamy peanut butter provides perfect contrast to the crunch of the Ranger cookie. It also makes overbaked and dry cookies seem softer, more soothing on the tongue. Both organic peanut butter and normal peanut butter work; since the cookie contains more sugar than is probably necessary, the organic peanut butter will also taste sweet.

In short, it’s a win for everyone.

IMAG1019 — Divinely transformed Ranger cookies.

The Crema English Muffin: A Reason to Make Your 9am Class

Published on February 8, 2016February 17, 2016 by richachatLeave a comment

By Adam Wong ‘17 and Dana Ferrante ‘17

Just when you are about to give up hope-you’ve eaten out at every semi-affordable place in the Square and all that’s left is eating your way through CVS’ snack aisle- something, a miracle, occurs. That miracle is the Crema english muffin. Yes, a simple english muffin, and probably the singular best deal in Harvard Square that has ever existed.

Amidst the warm-lighting and coffee scented mist of Crema Cafe, the english muffin is certainly not the most exotic-sounding menu item. With the enticing Crema classics, such as the sweet potato sandwich or banana date walnut bread, it’s hard to imagine anyone would think to order something as basic as an english muffin. This, however, is not the english muffin you were forced to eat at Brain Break when everything else was gone, but on the same level as your Mom’s english muffins if she were GOD. England, a country famous for its bad food, is undeserving of these esteemed muffins. Better would be King muffin, Saint muffin, or just Obama.

Now here’s what’s going to happen: you order an english muffin with jam and butter on the side because that way they give you MOARRR. Then, you’ll have the choice of apricot or raspberry jam—we recommend apricot if you want a more supple experience, and raspberry if you want a razmataz to balance out the fat.

Once you get it, ask for more butter. This is essential. Then, take the specimen to whatever table space you can find and commence the critical operation. Butter first. Jam second. Bite third. Notice the extreme complexity of the crust simply made with a misunderstanding of how much butter is a good idea.

These muffins are made by first cutting flour into mounds of butter, kneading the dough, and letting it rise. They are then baked in a popover pan with even more butter, and finally eaten with a fine and generous spread of gratuitous butter. At the end of it all, that crispy, flakey outer rim serves as a perfect vehicle for your butter and jam.

“Fall” In Love: With Sweet Apple Cupcakes

Published on October 26, 2015 by The Crimson Crave1 Comment

by Angela Yi ’19

Today, I was feeling a little under the weather because of the colds going around campus. I needed some good comfort food, and the first place that came into mind was Sweet. I mentioned them last week in my tribute to my love for pumpkin – But this time, I decided to try something new.

Located in Brattle St., in between the Curious George store and Tealuxe.

I dragged my friend out of bed to join me in my excursion to gorge myself on delicious cupcakes with promises of free pastries. We took the long, exhaustive walk on the Square; and three minutes later, the much-beloved sign appeared.

The décor of Sweet never fails to make me feel happy. I love the cute little boxes stacked on top of each other, and their new pink Jack-o’-lantern makes an adorable finish to the cozy little bakery.

The Jack-o’-lantern is the highlight of this pic.

But most of all, the sheer number of options to choose from is what makes Sweet my favorite cupcake store. From dark chocolate to french toast, Sweet has a very interesting variety of flavors that I haven’t seen anywhere else. They even have a flavor called “pupcakes”, which Sweet calls a “yummy treat for our canine friends.”

Choosing which flavors to try is stressful, but the stress is certainly a good one.

So today, prior to walking into the bakery, I relied on Sweet’s varied flavors to find some cupcakes that I’ve never tried before. Forget vanilla and chocolate – I wanted to try something new and unique.

From left to right: Caramel Apple, Apple Cider Doughnut, Apple Pie.

Sweet certainly did not disappoint. So today, for lunch, I got to have Apple Pie, Caramel Apple, and Apple Cider Doughnut cupcakes. It was certainly one of the best lunches I’ve ever had. The apple fillings in Apple Pie and Caramel Apple was just simply delicious, and eating all those cupcakes with Sweet’s coffee ended my afternoon on a very high note.

Pumpkin Muffins with a Spice

Published on October 26, 2015 by The Crimson CraveLeave a comment

by Richa Chaturvedi ’18

In an effort to test how yummy Buzzfeed suggestions really are, I spent my Friday afternoon making these pumpkin muffins! Spoiler alert: never shall I doubt Buzzfeed again.

Pumpkin is always a tricky ingredient – it has an interesting consistency and tends to overpower everything else in the dish. A basic rule of thumb for cooking with pumpkin is to enhance the flavor with the correct spice, but to make sure to incorporate more dynamic elements into the recipe so that pumpkin isn’t the only flavor. This is why I added chocolate chips to these muffins. Chocolate and pumpkin is actually an underrated combination, plus they look amazing together!

The recipe also calls for pumpkin spice, which is just a combination of basic fall flavors: cinnamon, nutmeg, clove, and ginger. Since I’m a normal college student, I didn’t just have those lying around so I was very generous with cinnamon and vanilla extract. It still tasted great! The big takeaway from this is that recipes aren’t set in stone. As long as you have the basic chemistry down, you can take liberties to personalize and experiment with the dishes you create. After all, you’re the one eating them so it’s really up to you.

Above all else, don’t be scared to try new recipes and ingredients. I’m basically inept – there was a period of time in high school when I was banned from using the microwave due to an unfortunate aluminum foil incident – but I was committed to making myself something nice and pumpkin-y and, I’m not going to lie, I crushed it. It’s helpful to remember that if you don’t make yourself chocolate chip and pumpkin muffins, then you won’t be able to eat chocolate chip and pumpkin muffins. With that inspiration, go forth! And happy fall from Crimson Crave.

Make it yourself!

Ingredients:

2 cups flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. pumpkin spice
¼ tsp. salt
4 eggs
2 cups sugar
1 cup canola oil
1 (16 ounce) can pure pumpkin
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
4 cups powdered sugar
2 tsp. vanilla extract
24 pumpkin-shaped candies

Directions:

Preheat oven to 350 °F. Line 24 muffin cups with paper or silicone liners and coat with nonstick cooking spray.
In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. Set aside.
In an electric mixer fitted with the paddle attachment, or in a large bowl with a whisk, combine eggs, sugar, oil, and pumpkin. Add the flour mixture in two batches, mixing after each addition until uniformly combined.
Using a large cookie scoop, fill the muffin cups nearly to the top with batter. Bake about 25 minutes, rotating the muffin tins halfway through baking time, until a toothpick inserted in the middle of a muffin comes out clean with a few crumbs attached. Cool completely.
While the muffins are cooling, in a large bowl, combine cream cheese, butter, powdered sugar, and vanilla extract until smooth. Frost muffins using a spatula or a pastry bag and piping tip of your choice. Top with pumpkin candies.

*Recipe courtesy of CulinaryHill.com.

Apple Cinnamon Bread

Published on October 19, 2015December 18, 2016 by The Crimson CraveLeave a comment

by Michelle Chiang ’19

There’s something fundamentally satisfying about baking – the textures under your fingertips, the aromas caressing your nose, the flavors cartwheeling over your tongue. In the hectic, intellectually taxing routines of college life, it’s immensely therapeutic to create something tangible with your hands.

While many recipes require fancy equipment, expensive ingredients, or labor-intensive techniques, there are just as many – if not more – recipes that are cheap, easy, and relatively quick. There’s really no excuse not to bake, especially when you can get ingredients free of charge from the dining halls.

Here’s a simple recipe for a sweet time with friends!

Apple Cinnamon Bread (recipe adapted from Apple Cinnamon Bread from Two Peas and Their Pod)

This recipe will be featured on Well-Being Secrets, read about the health benefits of apples and make this awesome recipe: Link.

Serving Size: one 8×8 pan

Cook Time: 40-55 minutes

Ingredients:

1 1/2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

2 large eggs

1/4 cup canola oil

1/4 cup applesauce

1 tsp vanilla

1 cup sugar

3 medium-sized apples, peeled and diced

1/2 cup pecans (optional)

Directions:

Preheat the oven to 350 degrees F.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Mix the ingredients very, very well.
In another bowl, whisk together the eggs, oil, applesauce, and vanilla until smooth. Add in the sugar and mix until well combined.
Slowly add in the flour mixture and mix until well combined. Gently fold in the apple chunks.
Pour batter into prepared pan. (Optional: Arrange pecans on the batter. Sprinkle cinnamon and sugar over the top.)
Bake in 8×8 pan for 40-55 minutes, or until golden and a toothpick comes out clean. (Start occasionally checking it after 30 minutes.)

Enjoy!

The Proof Is In The Pie

Published on October 19, 2015January 25, 2016 by The Crimson Crave2 Comments

by Landy Erlick ’19

Petsi Pies is a hidden Cambridge oasis tucked behind a residential street. With four locations in Massachusetts, the establishment clearly knows what it’s doing since opening in 2003. From eponymous pies and baked goods to spicy soups and flavorful sandwiches, Petsi is much more than a café.

There’s a decent amount of coffee choices, and most customers sip a cup while typing away on their laptops thanks to free wifi. I ventured in around 2pm, and every table was filled, explaining why the display case was looking a little desolate compared to the cornucopia of pies and treats it usually contains before lunchtime. Learn from my mistake – get there early, get a seat, get pie!

If you have a favorite filling or are looking to take a whole pie to go, you’re better off placing an order over the phone. Daily selections vary, but everything is freshly baked. Possible choices include a classic apple, cherry crumb, chocolate cream, blueberry, Mississippi mud, brown butter pecan, pumpkin, and more.

I selected the delectably messy mixed berry with a crumb topping. And here’s another tip: have them heat a slice up for you. Now that it’s getting colder, there’s nothing better than a warm, gooey treat, and this slice of berry pie did not disappoint. The texture was chunky enough to know it was made with fresh fruit, but soft enough to let it melt in your mouth. Plus, the crumb has a nice cinnamon kick to complement the hint of sour from the blackberry and sweet from the blueberry.

Needless to say, I understand the crowds, and I am all for keeping Petsi a secret spot. The more pie for us, the better! Be careful how often you frequent the café, though. It may be tasty, but my slice was $5.

It was worth it as a special treat, but maybe not as an everyday dessert.

If you’re looking for a change of pace from dining hall cookies, grab a cup of warm coffee, a plateful of pie, and relax in the bustling ambiance of Petsi’s.

Through the Gates with Cambridge Eats

Published on October 5, 2015October 5, 2015 by The Crimson Crave1 Comment

by Emily Brother ’19

A couple of weeks ago, the Freshman Dean’s Office organized a food walking tour that took students to a variety of Cambridge’s best cafes, restaurants, and markets. Below is a list of the places that the group visited followed by a brief description of the food that is served so that when your palate is wanting something different and delicious, you know where to go:

Clover (7 Holyoke St.): Known for using locally grown produce to create delicious vegetarian dishes, Clover is the best place to grab a quick and healthy sandwich on the cheap.

Broadway Market (468 Broadway): Across the street from the Harvard Art Museum, one of the most affordable markets near the Yard. It has everything from fresh fruits and vegetables, baked goods, cheeses, sushi, and more.

Savenor’s Market (92 Kirkland St.): A butcher shop that was supposedly a favorite of Julia Child, Savenor’s sells a plethora of meats. If you’re feeling adventurous, my most exotic finds were Pheasant, alligator, foie gras, rabbit, and buffalo.

The Biscuit (406 Washington St, Somerville, MA): Just a few blocks from Annenberg, The Biscuit is a great café to go to for a nice cup of coffee and a delicious baked treat that is off the beaten trail.

Shiso Kitchen (374 Washington St., Somerville, MA): For those who weren’t able to take Harvard’s Science and Cooking course this semester, you can go to Shiso Kitchen and learn how to prepare foods from places like France, Thailand, and Italy for a variety of occasions. A typical class is anywhere from $50-$100.

Reliable Market (45 Union Square, Somerville, MA): A wonderful Asian food market that sells an endless amount of ingredients commonly used in the preparation of Chinese, Thai, Japanese, and Vietnamese dishes.

Capone Foods (14 Bow St., Somerville): A charming store that specializes in selling fine Italian wines, homemade cheeses, meats, and pasta sheets! This is also the place to get cannolis when you tire of Mike’s Pastry!

Union Square Donuts (20 Bow St., Somerville, MA): A gourmet donut shop that sells delicious donuts including flavors like: Brown Butter Hazelnut Crunch, Sea-Salted Bourbon Caramel, and Boston Cream. You can visit their store (address above) or catch them at the weekly farmer’s market on campus!

Bloc 11 (11 Bow St., Somerville, MA): Not only does Bloc 11 brew amazing fair-trade coffee, it also pays its employees a living wage and benefits while providing them with a comprehensive training program that will prepare them to work in any position in the restaurant.

Lowell House’s Not-So-Hidden Treasure

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

by Landy Erlick ’19

Whether you are new to the Harvard campus, or are simply cooped up in the Quad working on problem sets, you may not have had the opportunity yet to attend a Lowell House tea – and you’re certainly missing out. Every Thursday at 5 o’clock sharp, the kettles are whistling and the students are hustling into the beautiful home of Lowell House Masters Diana Eck and Dorothy Austin.

The weekly gathering is a long-established tradition for Lowell students, but Eck and Austin kindly open their doors to non-House members as well. After waiting in line for several minutes with anticipation building, you are ushered into Lowell’s beautiful courtyard (weather permitting), and from there the opportunities are endless.

The green enclosure is a small departure from the rest of the event. There, a linen covered table offers tortilla chips and guacamole. However, in keeping with the elegant standards of this house affair, there is also a bright punch bowl of lemonade to keep guests hydrated and to serve as an option for the non-tea drinkers out there.

Inside, the real delights appear. Popping your head through gaps in the throng, you can spot Lowell’s famous monkey bread, chocolate chip cookies, peanut butter brownies, and some apple crisp – all fresh out of the oven. The warm, gooey pastries are the product of eager Lowell House student-chefs, fondly dubbed “Lowell Elves.”

Lowell resident Anne Mathews ’16 is baking for the first time this year. “Some things, likes the scones and cheesecake bars, are Lowell traditions,” Matthew explains. “But my favorite thing to make is sugar cookies.” Indeed, the cookies are a crowd favorite. Master’s Residence Manager Charlotte McKetchnie is in charge of the beloved function, though student bakers can be seen scurrying out the kitchen and into the parlor to replenish any plate looking too bare.

And if cookies aren’t your cup of tea, there are several cake options throughout the hour. First, a beautiful wedding cake. (Yes, Lowell tea offers a small, white wedding cake.) Then, a decadent chocolate slice awaits. Finally, for the third restock, another beautiful yellow cake adorned with flowers. All of the food looks so professional, you would think Harvard offered a culinary class.

For the savory fanatics, there is the extremely popular baked brie and crackers. Be warned: if you’re not there within seconds of this platter being put down, you won’t even be able to find a trace of the delectable cheese. In keeping with the tradition of high tea, there is also a platter of finger sandwiches, ranging from a classic cucumber to a trendy Nutella.

And the attendees, hosts, and bakers aren’t the only ones enjoying themselves every Thursday.

“Dorothy and Diana have an adorable polydactyl cat named Willy who gets underfoot in the kitchen,” Mathews said.

Joanne Chang’s “Science of Sugar”

Published on September 28, 2015September 28, 2015 by The Crimson CraveLeave a comment

by Bovey Rao ’19

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!