Chicken & Rice Guys, D-hall Style

by Michelle Chiang ’19
The Chicken & Rice Guys food truck is a familiar sight in the Science Center plaza. Nonetheless, I had always somewhat ignored the block of sunny yellow. Compared to Vietnamese sandwiches and gourmet grilled cheese, who would want to spend money on boring chicken and rice?
My opinion changed the moment I actually tasted that “boring” chicken and rice. The chicken was tender, flavorful, and warm; the rice, lettuce, and sauces blended perfectly into a crisp, smooth mouthful of deliciousness. It got me wondering if I could recreate the taste in the d-hall. Who wouldn’t want to eat Chicken & Rice Guys all the time?
After doing a bit of research, I’ve concluded that perfectly recreating the dish is impossible without considerable amounts of time, effort, and spices (to prove my point, here’s a recipe for a similar halal food truck in New York City). However, it IS possible to create an approximation that isn’t too shabby. Best of all, you won’t need to buy anything on your own, and you can substitute ingredients and alter proportions to make it as healthy or indulgent as you want.

Ingredients:

grilled chicken
lettuce (and any other vegetables you want)
rice (I used brown rice for my meal, but feel free to use any other kind of rice!)

White Sauce:

1 /2 cup Greek yogurt
1 teaspoon lemon juice (Yes, they have this in the d-hall.)
1 teaspoon olive oil
1 tablespoons vinegar (Yes, they also have non-balsamic vinegar in the d-hall. HUDS is just full of surprises, isn’t it?)
2 tablespoons ranch or blue cheese dressing
salt and pepper to taste
(Helpful tip: 1/2 cup is about half of a d-hall soup bowl. You can use the d-hall spoons for teaspoons and tablespoons.)
Enjoy!
IMAG1213

Crave Follows the Freak Frappe Craze

by Richa Chaturvedi ’18

If there’s one thing New Yorkers do well, it’s setting trends. Let us never forget the cronut, a humble combination of a croissant and a donut, that caused New Yorkers to lose their minds a couple years ago.

There is one food trend Caroline and I can get on board for, however, and it’s the not-so-humble milkshake.

IMG_1426

This trend originated in Black Tap Burgers and Beer in NYC and has found its way to our very own Boston Burger Company!  Dubbed “freak frappes,” these milkshakes are topped with m&ms, brownies, toasted marshmallows, and even bacon. Caroline and I decided to investigate these high-calorie treats to see if they were worth the hype.

IMG_1423-1

Pro tip: do not attempt to tackle a freak frappe if you are even a little bit full.  I couldn’t even finish mine (the Nutella frappe with chocolate cookies and m&ms), which is saying a lot. The real MVP would have to be Caroline, who fearlessly conquered an Oreo frappe with every cookie offered, a toasted marshmallow, and a brownie.

These milkshakes will look incredible on your Instagram feed and taste equally as good.  Be wary of the pricing, however, because it’s easy to get carried away with all the delicious toppings and lose track of it all. Boston Burger Company is already known for their crazy burger options (the 420 burger has mozzarella sticks in it!), but they have really outdone themselves here. Midterms got you feeling down? Grab a friend, grab a burger, and grab a freak frappe at Boston Burger Company.  I guarantee the sugar rush is powerful enough to overcome any stress that’s coming your way.

Spring Break Slushies

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

DSC_0022.jpg

Directions:

  1. In a blender, combine ice, sparkling water, gin, sugar, lime juice, and frozen raspberries.
  2. Blend until thick and smooth.
  3. 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.

Fried Rice

by Michelle Chiang ’19

We’ve all been there – you walk into the dining hall, and nothing really piques your appetite. You could settle for a salad, but that’s hardly satisfying. You could splurge and eat out, but you don’t want to spend money. What to do?

Fortunately, there’s a third option that’s ALWAYS available: make your own meal. More specifically, make your own fried rice.
IMAG1074
Fried rice is unbelievably easy to make. At home, my family often makes it with whatever ingredients are at hand: rice (of course), steamed vegetables, egg, leftover meat. Here’s my dhall version of fried rice.
(Feel free to add, remove, or change any part or the recipe! Everything is entirely up to you and your tastes.)

Ingredients:IMAG1067

brown rice
over-easy egg (from the grill)
vegetables (whatever’s in the dhall that day)
sesame oil
soy sauce

Recipe:

1.Dump everything in a bowl.
2. Mix.
3. Eat and be happy.
Enjoy!

With Panera Closing, Tatte Bakery Steps In

by Bovey Rao ‘19

Oh, Panera, you never really meant that much to me… While for some students Panera is a staple, I’ve never been the biggest fan of ‘commercialized’ foods. My friends can attest to the fact that I frequently voice my distaste for chains like Chipotle, Panera, and Au Bon Pain. Ok, you might think this is all a bunch of food snobbery, but for me, the problem is not the flavor of the food, but the principle of it.

While these businesses advertise non-GMO, pesticide and antibiotic free food, what does that really mean? Are we not falling for the same trap of the previous generation that was promised fast, convenient, and cheap food? We are becoming numb to what is out there in the world of food, and falling into the trap of buzzwords and catchphrases. I’ll be honest: when Panera closed, I smiled. When I found out what replaced it, my smile only widened.

20160302_081344.jpg

Tatte Bakery and Café is a homegrown Boston bakery and café with numerous branches throughout the city from Kendall Square to Brookline. They serve a wide range of Middle Eastern dishes and pastries as well as the more traditional café fare. From a small stand at Boston farmer’s markets to five established and beloved bakeries, Tatte has proven to be a Boston success story. And it all started with one person, owner Tzurit Or.

tzurit-330x295
Tzurit Or, from Tatte’s website

 

Tzurit grew up in Israel and learned traditional baking techniques from her mother. After years of working as a film producer, she realized her true calling in life was baking. She picked up her belongings and moved to Boston, where she started baking from her kitchen. Starting at local farmer’s markets, her carefully crafted pastries received rave reviews. The rest is history.

20160302_081651.jpg
Delicious various pastries (buttery croissants, fluffy popovers, rich morning buns)

As you probably guessed, a new Tatte Bakery and Café location will be opening in the space previously occupied by Panera Bread. I could barely contain my excitement when I heard this news. A locally-operated business replacing a national chain? It was music to my ears. However, I do humbly applaud Panera for their business model and their care for the customer.

In early February, Panera Bread purchased a majority stake in Tatte Bakery and Café, but will allow them to run independently. This funding allowed Tatte Bakery to fill the Panera space and reach a new audience of (I hope at least) excited and hungry Harvard students. While construction may take some time (it opens in summer according to a manager at the Main Street Tatte Bakery and Café), it is an addition that is sorely needed. As I sip my café au lait and enjoy my pistachio-filled, baklava-esque croissant, I cannot help but think:

Goodbye Panera; Welcome home Tatte.

A selection of tasteful shots from Tatte Bakery and Café on Main Street and all the ‘yum’ that is to come:

*Note: The straight croissant is a sign that means it was made with butter. Curved croissants usually have margarine or an alternative form of fat.

Update: Eater provided exciting information with an email from Tzurit Or.

 

Dine Out Boston: Starter Kit

By Bovey Rao ’19

The city of Boston is a great place to find an eclectic and engaging dining experience. Home to some of the oldest restaurants in America–and some of the hippest new bars–, Boston has a diverse and incredible food scene for any palette and budget. From March 6-11 and 13-18, 2016, Boston will offer its hungry masses two weeks of good-eating. It’s called Dine Out Boston (formerly called Restaurant Week), an event organized by the city of Boston with the goal to make restaurant dining more economical for two mouth-watering weeks. Enjoy two or three course meals at some of Boston’s finest restaurants (Lunch $15/$20/$25, Dinner $28/$33/$38). While I encourage looking through all 169 restaurants participating, here are some of my recommendations.

Note: You are strongly encouraged to make a reservation at the restaurant, whether by calling, booking through OpenTable, or using the Dine Out website.

 

I Sea Food – Boston’s prime location (i.e. by the Atlantic Ocean) means that fresh seafood is always close and convenient, so don’t miss out!

afco-slide21
Photo Courtesy of Atlantic Fish Company
  • Atlantic Fish Company – 761 Boylston Street, Lunch: $25
  • Mare – 135 Richmond Street, Dinner: $33
  • SELECT Oyster Bar – 50 Gloucester Street, Lunch: $25
  • Union Oyster House* – 41 Union Street, Lunch: $25, Dinner: $38
  • Oceanaire Seafood Room – 40 Court Street, Lunch: $25, Dinner: $38

Best of the North End – The Historic North End is known nationally for its authentic Italian food, and some of their best restaurants are participating this year:

terramiabeetsalad
Photo Courtesy of Terramia Ristorante
  • Bricco – 241 Hannover Street, Dinner: $33
  • Mamma Maria – 3 North Square, Dinner: $38
  • Nico – 417 Hannover Street, Dinner: $38
  • Terramia Ristorante – 98 Salem Street, Dinner: $33
  • Tresca – 233 Hanover Street, Lunch: $25, Dinner: $38

Italian outside the North – While the North End boasts some pretty impressive Italian fare, other exceptional Italian joints are scattered all over Boston.

out
Photo Courtesy of Scampo
  • Da Vinci – 162 Columbus Avenue, Dinner: $38
  • Davio’s – 75 Arlington Street, Lunch: $25 Dinner: $38
  • Grotto – 37 Bowdoin Street, Lunch: $25 Dinner: $33
  • Scampo – 215 Charles Street, Lunch: $25

Je Suis Francais – French food has a strong showing this year, with many past and current winners of Best French Boston participating in Dine Out Boston.

twfood
T.W. Food Photo Courtesy of Boston Magazine
  • Bastille Kitchen – 49 Melcher Street, Dinner: $38
  • Bistro du Midi – 272 Boylston Street, Dinner: $38
  • Gaslight – 560 Harrison Avenue, Dinner: $33
  • T.W. Food – 377 Walden Street, Dinner: $38
  • La Voile – 261 Newbury Street, Lunch: $25 Dinner: $38
  • Ma Maison – 272 Cambridge Street, Lunch: $20 Dinner: $33

Something’s at Steak – Do you have a beef with someone? Resolve it at one of the many great steakhouses in Boston!

bg_steak_0861
Photo Courtesy of Grill 23
  • Boston Chops – 1375 Washington Street, Dinner: $38
  • Capital Grille – 900 Boylston Street, Lunch: $25, Dinner: $38
  • Grill 23 & Bar – 161 Berkley Street, Dinner: $38
  • STRIP by Strega – 64 Arlington Street, Lunch: $20, Dinner: $38

Somewhere Beyond the Sea – Other countries exist besides Italy and France, I promise, and they have delicious offerings as well.

24dinpic17
Bronwyn Photo Courtesy of Boston Magazine
  • Bronwyn – German, 255 Washington Street, Dinner: $33
  • Oishii Boston – Japanese, 1166 Washington Street, Lunch: $20/$30
  • Q Restaurant – Chinese (Hotpot), 660 Washington Street, Lunch: $20, Dinner: $33
  • Estragon – Spanish, 700 Harrison Avenue, Dinner: $33

Murica has Food Too! – Why is it so hard to describe American food…?

bospar-omni-parker-house-food-12
Photo Courtesy of Parker’s
  • Courtyard Restaurant – 700 Boylston Street, Lunch: $20
  • Kitchen – 560 Tremont Street, Dinner: $28
  • Parker’s** – 60 School Street, Lunch: $25 Dinner: $38

Nearby Dining – If you feel like leaving Harvard Square is too much of a chore, fear not! A number of restaurants nearby are participating.

monkfish-sandwich_crop-562x295
Photo Courtesy of Henrietta’s Table
  • Beat Brasserie – 13 Brattle Street, Lunch: $25
  • Grafton Street – 1230 Mass Avenue, Dinner: $28
  • Harvest – 44 Brattle Street, Lunch: $25, Dinner: $38
  • Henrietta’s Table- 1 Bennett Street, Lunch: $25, Dinner: $33
  • Park Restaurant – 59 JFK Street, Dinner: $28
  • Rialto – 1 Bennett Street, Dinner: $38
  • Russell House Tavern- 14 JFK Street, Dinner: $28
  • Temple Bar- 1688 Massachusetts Avenue, Dinner: $28
  • Toscano Harvard Square – 47 Charles Street, Lunch: $20, Dinner: $38

 

*One of the oldest restaurants in America with frequent visits from presidential candidates.

** Original creator of the Boston Cream Pie

Theory Kitchen: A Dining Experience Unlike Any Other

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.

IMG_7886.JPG
Bagel and lox: salmon coated with everything bagel seasoning, a savory bulgur mixture, salmon eggs and roe (photo courtesy of Theo Friedman)
IMG_8018.JPG
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.

IMG_7820.JPG
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)
image1.JPG
Grapefruit, fernet, and dill dessert
image2.JPG
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

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.

image1.JPG

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.

image2.JPG

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.

image4.JPG

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.

image3.JPG

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

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.

 

 

IMG_0948

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:

  1. 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.
  2. Throw it in the microwave. 45 seconds will do it.
  3. 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

 

Peanut Butter Cookies

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.
IMAG1017
Plain, boring ranger cookies
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.