college & cook magazine, summer 2013

&COokCollege

peach root

beer floats!

{keep summer alive}

dorm friendly fruit pops

ramen gets a facelift

two kitchen must-haves

o

funky state fairsfoodventure: Michael Pollan & project pork shoulder

letter from the editor,55 minute popsicles,22join the team, 44

In Every Issue

//table ofcontents

2 Summer 2013 | collegeandcook.com

peach rb floats,6blueberry pickin’,24ramen, kicked up a notch,31 fairs, festivals & fried food galore,34 cream puffs, wisconsin style,40 joys of a sparkler or two,42

school year summer eats

my summerlong quest for “authentic” barbecue,10food Tv’s future, 20 two essentials to get yourself cooking, 28

life lessons

food waste no more: food recovery network, 32get involved,44

making a difference

3

Is C&C on your

campus yet?

In this IssuE:

Every summer I savor my three month break from the everyday of internships, exams & essays galore. Summer 2013, I dramatically dubbed it my “last summer,” as from here on out I’ll spend those precious Junes, Julys, & Au-gusts tucked behind a desk somewhere. (Senior status!)

Whether I was smoking a pork shoulder, hunting down a cronut or splurging on a lobster roll, you can bet I spent the past months eating away. (I should note I also took up jog-ging.)

I grew up in Miami, in an “eternal summer,” but after I moved to D.C. for school a few years ago, I’ve grown to treasure my (fewer) warm months. Give me a sundress & an ice cream cone & I’ll be on my merry way. Somehow a wool coat & a banana split just don’t go hand in hand.

Still, I’m dedicated to keeping the relaxed attitude of this sunny season alive all through the fall. Will I succeed? At times not, but for at least a few weeks we’ve got the vibrant produce, the warm weather, & the lingering tan lines.

I hope you enjoy the recipes in this issue, which aim to re-mind you of endless summer even when the sunny temps have long gone. Try out our fruit-packed popsicles (p. 24), “cook” the cover & make the best root beer float of your life (p. 6), or dress up a plain pack of Ramen for your first study session of the season (p. 33). Whatever you do, take a deep breath & enjoy some good eats!

Warm wishes,

Audrey Scagnelli


florida state universitythe George

Washington University

le cordon bleu atlanta

oregon stateuniversity

union collegeuniversity of

maryland college parkUniversity of PennsylvaniaUniversity of

wisconsin- Stevens Point

washington universityin st. louis

does summer really have to end?let’s keep it alivelet’s keep it alive

5

[email protected]

Want to join the team? Shoot us an email:

[email protected]

the team

our contributors

Audrey Scagnelli ben besse

Hao Huang lauren reay

Rachel JohnsonLindsay Huth

Gianna balascokaitlyn luckow

allison caseymolly feder

christina oriel

Founder & editor in chiefBusiness manager website developersocial media directoreditorial Designerdesignerdesignerstaff writerstaff writerstaff writerstaff writer

rosalind reynoldsemanuel storchkathryn walkernicole woon

Kaitlyn Luckow chelsea mcconnellaudrey oldenkampRosecleer powell

root beer, meet peach

it’s a match made in dessert heaven

it’s a match made in dessert heaven 7

in any dorm roomso Foolproof you can make this simple things


in any dorm room

9

just slice peaches, mix ‘em with your ice cream & add the goods to a co-ld glass of root beer!

your friends will be so impressed by your dessert skills!

1. Vanilla OR Peach Ice Cream2. A Ripe Peach 3. Root Beer (we opted for diet...)

you’ll need:

{challenge accepted}

project pork shoulder


project pork shoulder

Summertime Cookingwords & photos by Audrey Scagnelli

Summertime: n. The pleasure of dedicating a full day to preparing a single meal.


“I ventured to the nearest supermarket,

befriended a butcher, & walked away with

an eleven pound pork shoulder.”

I take my fam-ily’s (gas) grill for granted. Sure, it’s missed when at school & liv-

ing in a backyard-less apartment, but the summer’s ease of blackened fish & grilled chicken thighs (dark meat, always) can make one forget about the labor of love that is real barbecue.

I started reading Michael Pollan’s latest, Cooked: A Natural History of Transforma-tion, a few months back. The book, divided into four parts -- the classical elements, fire, water, air, & earth -- spends its pages analyzing & philosophizing the transition of raw stuff into cooked stuff. He starts by discussing our first meals, which were cooked by fire. Pollan ventures to North Carolina to learn from the masters them-selves, pit masters who rule the Southern barbecue scene one whole hog at a time.

As the laborious process of slowly smok-ing meat was unveiled, I found my mouth watering, akin to young BoBo, who eigh-teenth century English writer Charles Lamb credits with discovering barbecue (accidental it was -- little Bo-Bo burned down his family’s cottage & the newborn piglets in it; yum).

& with that, I had to smoke my own meat. I was determined, if not a bit possessed, by

the idea of nestling a hog by a pile of smok-ing wood & watching it magically tender-ize many hours later.

But how could I dig a hole & start a fire smack dab in the middle of Washington D.C.? A farfetched dream it was.

With a serendipitous twist of fate, July met me with the perfect opportunity: the Cape Cod vacation rental my family booked for the last week of the month boasted its own fire pit. Perfect!

On day one of the vacation I ventured to the nearest supermarket, befriended a butcher, & walked away with an eleven pound pork shoulder, skin & all. C&C’s business man-ger, Benjamin, made his way to the Cape to assist (if we failed, a dozen family mem-bers would go hungry...I needed someone to share the blame if it all went to flames).

15

“I ventured to the nearest supermarket,

befriended a butcher, & walked away with

an eleven pound pork shoulder.”eleven pound pork shoulder.”

17

All in all, the process was as emotional as it was cumbersome. I had seasoned the meat a full 24 hours before it was cooked, as Pollan recommends. From there Benjamin & I built a fire, slowed a fire, placed the pig part on the fire, & crossed our fingers it would cook. & cook it did! (You may recall an article from our very first issue involv-ing strawberry napoleons & a firetruck...we did better this time, I promise.)

We befriended that pork shoulder, got to know it better than any piece of meat I’d ever encountered. When it finally made its way into the house under a tinfoil tent to rest, I snuck a few hunks of meat. Couldn’t help myself.

From there we shredded the now pulled pork, added cider vinegar & a wee bit of sugar (plus a few red pepper flakes for good measure), & assembled a dozen sand-wiches.

Sitting down for dinner at 9 o’clock at night for a sandwich, I thought back to that gas grill back in Florida. Sure, it’ll serve up a pork chop in under 20 minutes, but after a day spent tending my fire, to me the grill is an emotionless vestibule. Fire, however, is full of life. & the smoke it leaves behind? Moving stuff.

Barbecue: My first bite made me realize, with that, as a Northerner, I’d already spent more than hallf of my life as a serial abuser of thatpeculiar word.


which is to say, as a backyard blackener of steaks & chops over too-hot fires--over flames!--with a pitiable dependence on

a cringing pain,

sauce. -michael pollan

Barbecue: My first bite made me realize, with that, as a Northerner, I’d already spent more than hallf of my life as a serial abuser of thatpeculiar word.

It is hard to imagine a time when our DVR wasn’t tuned to Food Network, reservations weren’t made months in advance for a seat at Thomas Keller’s French Laundry, & masses didn’t flock to a bakery at 5 am to purchase an elusive cronut.

This cultural shift towards food programming, celebrity chefs, & frantic food fads has been in the mak-ing since the 1940s. As multimedia transitioned from radio to screen-and-picture television, cooking shows remained solely educational programs intended to teach audiences how to cook. PBS aired the majority of cooking shows for much of 20th century television, with Julia Child’s The French Chef one of the most influential. Child took the fear out of preparing intimidating cuisine, matter-of-factly teaching viewers “when you flip anything, you just have to have the courage of your convictions. If you’re alone in the kitchen, who is going to see?” Food in all its glamour became social capital. As a result, the next few decades ushered in numerous instructional TV personalities like The Frugal Gourmet, Jeff Smith, and

photos by TasteMade


http://www.tastemade.com/

Martin Yan of Yan Can Cook.

Food Network dramatically altered the existing cable pro-gramming landscape when it debuted in 1993 with a mission to “connect viewers to the power & joy of food.” Their endeavors transformed food television into around-the-clock mainstream entertainment. The network to-day is a global brand with web-site & magazine components, distribution to over 100 million U.S. households, & program-ming in over 150 countries. Chefs & food show hosts have become instant celebrities under the network’s wing. Other chan-nels have jumped on the culi-nary bandwagon to capitalize on the popularity, like Fox (Hell’s Kitchen) & Bravo (Top Chef). However, there’s a new player in town: YouTube.

YouTube may still be seen as a video search engine, but it is on its way to becoming a hub for mainstream entertainment. The platform’s focus on niche pro-gramming is a tactic that comes full circle to Child’s time. From Epic Meal Time (carnivorous bacon fanatics consume prepos-

terous fast food concoctions) to Cooking With Dog (a coiffed gray poodle narrates Japanese recipes) !!! to Vegan Black Metal Chef (a Kiss doppelgänger pre-pares vegan fare in a “dungeon” to charming black metal tunes), there is something for everyone. YouTube-sponsored original channels like Hungry or Taste-made curate shows like these & aim to turn one-time view-ers into consistent subscribers. As the company strives to be-come the go-to place for content makers, viewers, & advertisers, it strategically breaks the com-fort & predictability of network television. The incentives are enticing: financial support for original channels, an acceler-ated path from idea generation to show production, & a rapidly growing fan base.

Concerns lie in converting “technology immigrants,” or individuals who have lived de-cades in front of their televi-sions. “Technology natives”—the 35-year-old & under crowd who grew up online—are a clear focus in terms of target audi-ences & investment decisions. In that same vein, television is such an ingrained part of American

culture that it will be years be-fore online platforms like You-Tube usurp the throne.

This by no means discounts the roaring success of Food Net-work. I still chime in with the Chairman’s “Allez cuisine!” while watching Iron Chef, know how to prepare one of Rachael Ray’s thirty-minute meals, & can rattle off offbeat food facts thanks to Alton Brown’s Good Eats. However, as hungry con-sumers of food & technology, we need to embrace shifting trends. No matter where we view content, we are cooking up dialogue. Andy Taylor, founder of a YouTube production com-pany, Little Dot Studios, agrees: “If you want a video on how to cook the world’s crunchiest on-ion rings, not only will you find it, but you’ll also find tips from others who have cooked that ex-act recipe. It’s immediate. It’s in-teractive. It’s the future.”

Lickity SplitThree awesome homemade pops to keep summer alive even if you’re drudging through the

first week of classes

...& they’re dorm freezer friendly

homemade popsicles

Illustrations by Gianna Balasco


o

peachy keenperf breakfast pop

you need: 1 ripe peach, diced1/2 C.Vanilla Yogurt2 tsp. HoneySqueeze of Lime

Combine ingredients & freeze in a popsicle mold or in a solo cup with a wood pop stick inserted

sundae styletri-colore bliss

you need: 2/3 C.Vanilla pudding1/3 C.Chocolate pudding6-8 Strawberries, Hulled & diced

Spoon 1/3 C. vanilla pudding into a pop mold, carefully layer chocolate pudding. Combine remain-ing vanilla pudding with strawberries and spoon into mold. Freeze.

berry blastpops of flavor

you need: 1/4 C. Pomegranate Juice1/4 C. Blueberrries1/4 C. Raspberries

Combine ingredients & freeze in a popsicle mold or in a solo cup with a wood pop stick inserted

rq

23

As the days get warmer, I find my freezer taken over by ice cream & sorbets. This blueberry compote recipe is a sweet sauce that can be served over ice cream, cake, pancakes, & oatmeal. It will keep in the refrigerator for up to two weeks, & freezes well. For you super sav-ers out there, this recipe (minus the blueberries) can also be used to make syrup if you don’t have or want to buy “real” maple syrup. This recipe scales up easily by using equal amounts of sugar & water.

words by chelsea mcconnell & audrey oldenkamp

Blueberry Compote• ¼ cup brown sugar• ¼ cup white sugar• ¼ cup water• 1 to 2 cups Blueberries• 1/4 tsp vanilla or maple flavoring 1. Combine sugars & water in a saucepan2. Stir while bringing to a boil3. Add blueberries & continue stirring. Lower the temper-ature enough to warm up the berries (too warm & you’ll get a mushy mess)

Blueberry Crispadapted from Laurels kitchen, “Diane’s apple crisp”Oven Temp: 350° F Cook Time: 25minBlueberry crisp is one of my favorite summer berry recipes, & is especially tasty with ice cream or a dollop of homemade whipped cream. This is a robust recipe that can be thrown together in a flash with any type of fruit, such as apple, peaches, & blackberries, in addition to blueberries. If you have an allergy to gluten, this recipe can be modified by us-ing rice flour instead of wheat flour.

Topping:• 1 cup rolled oats• ½ cup brown sugar• ½ tsp salt• ½ cup vegetable oil• 2/3 cup flour (3/4 C rice flour)• 2 tsp cinnamon

Filling:• 3 to 4 cup Blueberries • 1 tsp cinnamon• 2 Tbs flour (2 ½ Tbs rice flour)• 1/4 cup water or lemon juice• ¾ cup raisins (optional)

1. Mix all topping ingredients with a fork & set aside.2. For the filling, mix together blueberries, cinnamon,

flour & raisins. Spread the filling into a greased 8x8 pan 3. Pour water or lemon juice over the filling 4. Press the topping on top of the blueberries5. Bake for 25 min @ 350 (the berries will bubble slightly

through the topping when done).

25

Blueberry CobblerOven Temp: 425°F Cook Time: 25-30minsCobbler is a quick alternative to crisp & adds a bis-cuit-y softness to delicious fruit filling. Just like crisp, this recipe can be used for almost any kind of fruit.

Cobbler Topping:• 1 ½ cups flour• 3 tsp baking powder• ½ tsp salt• 4 ½ Tbs butter, melted• 3-4 Tbs sugar• 1/3-1/2 cup milk

Cobbler Filling:Enough blueberries, mixed berries, peaches, apples or any other fruit to fill a 9”x13” about 1”. (Add at least a 1/4 cup of sugar for tart fillings like rubarb.)

1. Mix dry ingredients, then add butter & form into crumbles.

2. Slowly add milk until dough is a softer consis-tency than biscuit dough.

3. Fill bottom of a 9”x13” baking dish (or any dish similar in size) with fruit of your choice to about 1” deep. Mixing varieties gives good flavor.

4. Take the dough in little handfuls and pat it down on top of the fruit to “cobble” it together.

5. Sprinkle the top with a little extra sugar and cook for 25-30mins until delicately browned on top and fruit is cooked through.

Blueberry KüchenOven Temp: 400° F Cook Time: 45-55min My family really enjoys picking blueberries down the street from our house at a U-pick farm. When we get home, the first thing I want to make is blueberry küchen. The crust is crumbly & slightly tart, while the berries cook down into a delicious jam-like consis-tency. This is a favorite recipe for sure!

• 1 cup plus 2 Tablespoons flour, divided• 1/8 teaspoon salt• 2 Tablespoons plus 2/3 cup sugar, divided• 1/2 cup butter or margarine, softened• 1 Tablespoon white vinegar• 5 cups blueberries, divided (3 cups for the inside,

2 cups for the top)• 1/8 teaspoon cinnamon (a little extra is good

too!)

1. Mix 1 cup flour, salt, & 2 Tbs sugar. Cut in but-ter until the particles resemble coarse crumbs.

2. Sprinkle with vinegar & shape into dough with fingers (work quickly, the butter melts). Press into loose bottom (spring form pan) 9-inch cake pan about ¼” thick on the bottom, less thick & 1” high around the sides.

3. Add three cups blueberries.4. Mix remaining 2 Tbs flour with 2/3 cup sugar &

the cinnamon. Sprinkle over blueberries evenly.5. Bake on lowest rack in preheated 400 degree

oven for 50-60 minutes or until crust is well browned & filling bubbles.

6. Remove from oven to rack. Sprinkle with re-maining 2 cups blueberries. Cool.

7. Remove rim of pan before cutting.

Freezing BerriesPicking berries is quite fun during the summer, but sometimes I crave a fresh berry dessert in the

winter. Unfortunately this isn’t always available at a reasonable price, but freezing fresh berries for use in the winter months can help satisfy any craving later in the year and save some money at the store.

Smoothies are a great way to use frozen berries, but they can also be used in pancakes, oatmeal, cereal, or as a topping for ice cream.

After picking your berries rinse them in water to remove particulates. Spread evenly on a baking sheet and place in freezer for about 2 hours. Make

sure berries are frozen through and package in ziplock bags for freezer storage. A useful way to do this is by packaging

only enough for one recipe at a time in sandwich size bags. These would be perfect for a dorm

freezer and could be used for a quick midnight snack.

27

What you really need to get cooking in a freshman dorm

Many college dorms lack access to kitch-en equipment, microwaves, & really everything but a small fridge. Although my blog, Scratch, focuses on how to pre-pare food in college when you have ac-cess to a kitchen, there are still a variety of ways to eat healthfully & prepare food in your own dorm. The top two basics

you really need in order to prepare food in your dorm are a good sharp knife & a cutting board. Neither has to be ex-pensive. With these two essentials, you can prepare many healthy & delicious meals or snacks that will keep you from opening that bag of chips or candy bar.

^̂^̂^̂^̂words & photos by Emanuel Storch


^̂^̂^̂^̂

^̂^̂^̂^̂^̂^̂

Caprese consists of 3 simple ingredients that

taste great together: Tomato, Fresh

Mozzarella, & Pesto. Just slice tomato & moz-zarella & top with fresh

basil or pesto. Turn your caprese into a sandwich

for an easy lunch!

Keep hummus on hand -- the high protein

spread is made from chickpeas & pairs well

with carrots, peppers, cucumbers. Put your cutting board to work

& you’ve got yourself an awesome snack. Paprika or chilli powder kicks it

up a notch!

29

Want a great knife for a bargain? We’re fans of Victorinox Forschner, with Chef’s Knives in

the $30 range!

PB & J: If you’re going to go the PB & J route, make it count. Use fresh bread, like a challah roll, all natural pea-

nut butter & jelly, & sprinkle some blueberries on top. *Most organic peanut butter needs to be refrigerated, so be sure to check the label & pop it in your mini fridge!

By keeping fresh mozzarella & vegetables in your fridge, you can make healthy & delicious sandwiches (or pani-nis, if you have a sandwich press...or a clothing iron & a box of aluminum foil). Fill crusty bread with your fave

veggies & drizzle olive oil, salt, & pepper.

for more tips, check out Emanuel’s blog,

^̂^̂^̂^̂30 Summer 2013 | collegeandcook.com

http://scratchfood.tumblr.com/

^̂^̂^̂^̂

Ingredients2 packages of Ramen, chicken flavor1 chicken breast (optional)1-2 Tablespoons olive oil1 can coconut milk2-3 Tablespoons peanut butter1 lime1 cilantro bunchFresh green onionsRed chili pepper flakes (optional)Salt & pepper

Peanut Sauce:In a small sauce pot combine coconut milk & peanut butter un-til smooth consistency over low to medium heat. Once desired consistency is reached, add the juice from 1/2 a lime or more, chopped cilantro, chopped green onions, red chili pepper flakes, salt & pepper to taste. Keep Peanut sauce to the side on low heat.

Thai Peanut Chickenwith Ramen

ramen the right wayBy Rosecleer PowellEver want to dress up a regular Ramen Noodle box into some-

thing special? This simple recipe will do just that -- take ste-reotypical “dorm food” to the next level while sticking to your budget all the while. (If you don’t have a stovetop to work with, just go ahead & add the “sauce” ingredients right into your cooked Ramen.) Happy experimenting!

Chicken Breast:In a small pan, heat olive oil to medium high heat, add the chicken breast & brown on both sides for about 5-7 mins each side to achieve a nice sear. Remove once the inside of the breast is completely white. Once cool, slice the breast into bite size pieces. *Rotisserie chicken or chicken in from a salad bar would work well too!

Ramen:Cook Ramen Noodles according to package directions in a separate sauce pot or microwave. Once noodles have reached desired tenderness, drain 80% of the water. Add the Ramen chicken flavoring packets to the noodles, if chicken breast was used add the chicken, lastly pour the peanut sauce into the pot, stirring all ingredients.

Plating:Pour all elements of the dish into a serving bowl, finish with more chopped cilantro, a squeeze of lime & red chili flakes.

Rosecleer is a recent Le Cordon Bleu-Atlanta graduate who works

as a personal chef in the area. You can find out more about her here:

www.chefrosecleermarie.com

serves two

Each year, the EPA estimates that over 36 million tons of food are wasted in the United States. Ever wonder what fraction comes from your college cam-pus? The numbers may be alarming (think in the thousands range), but most of the food is still good enough for subsequent meals.

Under the mission of Food Recovery Network (FRN), a student-operated organization, leftover food doesn’t have to add to the growing piles of landfill waste. Instead, it can help address & alleviate hunger rates in communities surrounding college campuses.

In 2010, Ben Simon & Mia Zavalij,students at the University of Mary-land, College Park, were shocked by the amount of edible food being thrown away each day in their dining hall. The unsold food that ended up in trashcans gave them an idea: to do-nate meals to homeless shelters in the greater D.C. area. Drawing from prior experience with homeless communi-ties, these students proposed a strat-egy that convinced their college’s din-ing services to collect unsold food at least once a week -- soon enough, the program became a permanent fixture at the end of each nightly shift.

Recovering a Meal From Food Waste: FRN’s mission to reduce campus waste by feeding

the homeless words by christina oriel


The results were instantly noticeable, as students recovered around 200 pounds of food a day, amounting to 30,000 meals donated in the D.C. area during the 2011-2012 school year.

It’s a bit curious that a long-lasting problem has only been tackled in re-cent years, but the members’ passion for social justice & FRN’s applicable design are revolutionizing the way colleges handle leftovers & making them realize the mutual benefit of recovery. To motivate other colleges to follow suit, FRN provides a handy Toolkit with essential steps to take, including how to recruit a leadership team & pitch the idea to your campus dining services & guidelines for safely handling & transporting the food.

Today, FRN has expanded beyond the University of Maryland with chapters at 22 colleges across the country. In 2012, the founding members part-nered with Brown University to create the second chapter & have worked with other recovery programs like Bar Abundance at the University of California, Berkeley & Food Rescue at Pomona College. Additionally, FRN has agreements with Bon Appétit

Management Company and Sodexo, the two leading food service providers on college campuses. Since the orga-nization was started, 166,354 pounds of food have been donated!

With a low-cost, yet novel strategy, FRN has gained attention at some charity competitions. The organiza-tion received the $5,000 grand prize in Kevin Bacon’s Do Good Challenge at University of Maryland & a $15,000 national grand prize in the Banking on Youth Competition, sponsored by Ashoka’s Youth Venture. This past July, Ben Simon was nominated for a Do Something Award & made it to the last round as a Top 5 Finalist, win-ning a $10,000 grant.

“In 5 years we want to be in 1,000 colleges, donating a total of 20 mil-lion pounds of food,” said Ben in an interview with MSNBC.

As FRN continues to build its suc-cesses & establish a presence on more campuses, we hope you are inspired by the organization’s mission & help it reach its goal – even if it’s starting small by thinking twice before throw-ing away food.

33

http://tv.msnbc.com/2013/01/26/meet-ben-simon-recovering-unsold-food-for-the-needy/

regiona l fa i r food

Buttered, Fried, & On a Stick:

words & photos by Kaitlyn Luckow

35

In the

sum-mer-

time, Mil-waukee can

be expected to smell like popcorn,

funnel cakes, & other fried goodies. It is the

land of festivals: from Festa Italia! to Bastille Day, every

culture is celebrated through dance, music & most importantly, food. This summer I ventured to a number of these festivals, but the most popu-lar by far is the Wisconsin State Fair. If you’re expecting fresh & organic food at a standard fair, don’t bother. It doesn’t exist. Even at Greek Fest, the most popular food item was a deep fried pastry -- not exactly clas-

sic Greek cuisine. Still, we all need

our fix of fried food once in a while, & a

garden variety State Fair is exactly where to find it.

2013’s Wisconsin State Fair boasted a Thanksgiving Waffle,

fried gelato on a stick, & a Krispy Kreme Burger with Spicy Pig Candy. Now that’s kicking it up a notch! It seems every state fair has a famous staple food that everyone just has to try. For 89 years Wisconsin’s tried & true treat has been The Cream Puff: a delectable fluffy puff pastry with soft cream in the middle. (This sought after item even has its own drive-thru window.) Regardless of theme, nearly all fairs share a major commonality: beer is ubiquitous. Cheap beer sells for a small fortune. Festivals & fairs are all about binging on food that isn’t good for you, but it’s delicious all the same. & in col-lege, you have those days where you need to eat food that’s exactly that. State fairs may only last a week or two, but here’s a way to bring a little bit of the fair into your college apart-ment.

37

Fried Pickles N’ Chocolate, MN, August 22Road Kill Cook-Off, WV, September 28

Yuma Lettuce Days, AZ, March 9Waikiki Spam Jam, HI, April 27

did you know?strange fair foods across the country:

http://pccocwv.com/roadkill_cookoff_and_festival.html

a whole lot of tradition

Wisconsin Cream Puffs

You’ll Need:

Puff Pastry:1 Cup Water

1/2 Cup Unsalted Butter 1/4 Tsp. Salt

1 Cup All Purpose Flour4 Large Eggs2 Tbsp. Milk

1 Large Egg Yolk

Cream Filling:2 Cups Heavy Whipping

Cream1/3 Cup Powdered Sugar

1/2 Tsp. Pure Vanilla Extract

1/8 Tsp. Cream of Tartar

Directions:

1. Preheat oven to 400°. In a large sauce-pan, bring the water, butter & salt to a boil over medium heat. Add flour all at once & stir until a ball forms. Remove from heat. Add eggs, one at a time.

2. Drop ¼ cupfuls of the dough onto bak-ing sheets. Combine milk & egg yolk; brush over puffs. Bake for 50-60 minutes or until golden brown. Remove to wire racks. Im-mediately cut a slit in each for steam to escape.

3. As puffs cool, beat the Heavy Whipping Cream until it begins to thicken. Add sugar, vanilla & cream of tartar. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Sprinkle powdered sugar on top.

peach ice cream & sparklers

make everything better...


{final musings}

Thanks for stopping by!

wishing you a great semester

Want more C&C? like us n

[email protected]

love graphic design?

apply:

are you a college foodie?

...we’d love to work with you!

college & cook magazine, summer 2013

Documents

summer alive

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