Here's the Dish

healthy ANDI licious

Brunch Today with the Fox Den Breakfast Club February 27, 2011

Photo by Louise Blavet (as seen on the FDBC website)

I had the fun of joining Tufts Juniors Luke and Quin today for brunch at the Fox Den Breakfast Club. Luke and Quin host 8 Tufts students for a fantastic morning of food and conversation each week in their home. Alix Boulud, founder of Tufts Culinary Society, introduced me to the “underground restaurant” (which materializes every Sunday at 11:30am this semester) during a recent TCS e- board meeting.  Alix and Alex attended a brunch two weeks ago and came back with glowing reviews. Luke and Quin did not disappoint. Thanks for a great brunch!

Today’s Menu
Homemade yogurt with fennel seeds, mango, and a hint of caramel
Freshly baked banana and toasted coconut muffins
Scrambled eggs with local homemade chorizo
Plantain and black bean hash
Ginger and tamarind sorbet

Get a taste for the Fox Den Breakfast Club, see photos and past menus, and make plans to visit yourself. Check out their website here.

 

TCS & Tufts Dining Meat Workshop with Chef Justin

Along with explaining the differences between various cuts of meat, Tufts Dining Chef Justin teaches students to make an endive and radicchio salad with fresh parmesan.

Present: February Meat Workshop

Last Thursday, TCS & Tufts Dining Services teamed up to bring students a hands-on cooking learning experience led by Dining Services Chef Justin. This session’s topic: meat. Students were introduced to flank steak, hanger steak (the Chef’s favorite), New York Strip, and–the surprise of the evening–cow’s cheek. Grilling, searing, and braising methods were just a few to be discussed. Justin also discussed grass vs. corn-fed beef and the environmental and cooking implications that go with each kind. Students sampled one grass-fed and one corn-fed variety of two identical cuts of meats (prepared identically) and were challenged to guess which was which.

Justin gave students cooking tips throughout the evening and got them involved in the cooking process. Meats were sampled throughout the demo and at the end of the evening, everyone sat down to a delicious dinner.
 

Brown Rice & Goat Cheese Cakes February 26, 2011

Brown Rice & Goat Cheese Cakes


Brown Rice & Goat Cheese Cakes with fresh Carrots and Shallots

I first tried this recipe a couple of summers ago and it was absolutely delicious but I didn’t make it again for a long time because it is definitely pretty time consuming. Plan at least an hour from peeling the carrots to pulling your freshly baked brown rice and goat cheese cakes out of the oven. If you have the time, the results are well worth it. To make this batch a bit more time-friendly I made enough to freeze some and keep several in the fridge for the next couple of days.

Check out the recipe from EatingWell.com here.

Featured Ingredient: Shallots
Shallots, part of the Allium family which includes onions, garlic, leeks, scallions and chives, have anti-inflammatory properties and may have anti-cancer and anti-arthritis properties as well. Shallots have a lighter, mildly sweet flavor when cooked than most onions or garlic and pair very well with the goat cheese in this recipe.

 

Never-A-Dull-Moment Tofu February 22, 2011


Scrumptious Tofu

Garlic takes center stage to make this sauteed tofu dish so flavorful that even the meat-loving crowd won’t miss a thing.

Never-A-Dull-Moment Tofu

Ingredients
Several cloves fresh garlic
Garlic panko (Japanese style breadcrumbs)
Extra firm tofu (look for calcium-fortified)
Lemon juice
Olive oil
Fresh basil (a couple of leaves)
Dill (fresh or dried)
Fresh broccoli
Fresh sliced mushrooms
Turmeric (a dash)

Method
I threw this dish together last week for lunch without carefully noting my amounts or precise method to make this lunch. If you try it out please share the amounts of each ingredient that worked for you in a post comment. I will try to note these next time I make the dish.

In essence you heat 2 tablespoons of olive oil on medium high heat in a large skillet and add the extra firm tofu (cut into bite-sized squares) and garlic (minced and crushed).  Stir in the remaining ingredients to taste after the garlic and tofu have cooked for about 5 minutes. When the broccoli is a bright green (without becoming too soft) and the tofu is slightly browned your dish will be ready to serve.

Pairs well with arugula salad.

 

Breakfast Smoothie February 20, 2011

Can you guess what the secret ingredient is?

Lots to do today? Power up with a vibrant, nutrient-packed smoothie.

Bananas, strawberries, almond milk, blueberries and…. squash? It may not be the first ingredient that comes to mind when you think of smoothie making but butternut squash (delicious in so many recipes) is actually a great smoothie ingredient. It’s lower in sugar and higher in potassium than many fruits and just half a cup provides more than 100% of the DV for vitamin A.  I like to pair it with strawberries and add cinnamon. You can use it frozen, raw, or cooked.

Breakfast Smoothie

-Fresh banana
-Frozen strawberries
-Frozen blueberries
-Unsweetened almond milk
– Dash of cinnamon

SECRET INGREDIENT: BUTTERNUT SQUASH

Want more smoothie ideas? Check out a few of my favorites.
Plantain Coconut Berry Smoothie
Mango-Avocado Smoothie
Pineapple Banana Mango Smoothie



 

TCS & Tufts Dining Present: Meat Workshop with Chef Justin February 19, 2011

Tufts Culinary Society and Tufts Dining Services present: Meat Workshop


Join Tufts Culinary Society for a Fun Free Event this Thursday!

Thursday (Feb 24th) @ 6pm – Mugar Cafe Kitchen **Reminder: Monday Schedule!**
Free Event for Tufts Students!

Ever feel lost looking at the vast selection of meats and cuts when deciding which is right for your dish? Join TCS for a free event hosted by  Tufts Dining Chef  Justin who will teach us how to purchase, prepare, and pair foods with different cuts of meat. The event is FREE and you will get to eat but you must register with TCS ahead of time to reserve your spot!

Tufts Dining Chef Justin will be leading us through a lesson followed by a complimentary dinner including the meats we learn to prepare as well as some delicious potato and vegetable side dishes.

To register email andrea.schpok@tufts.edu. (Let us know if you need directions to Mugar!) To avoid getting caught in my spam filter, please use your tufts.edu email address to contact me.

Check out last semester’s TCS & Tufts Dining Cooking Lesson with Tufts Dining Chef Toby here: TCS Fall Cooking Lesson.

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Recycling: A second life for foods that have passed their edible peak February 17, 2011

An old glass becomes a see-through flower pot and old garlic clove becomes a house plant

Old potato? Garlic sprouting? Instead of throwing it out…. why not plant it?