The best thing I ate this week was when I was a guest at my dad’s Princeton Adult School cooking class. I had seared sesame-crusted ahi tuna with bok choy stir fry. The fish was really fresh and had a mild flavor with a warm hoisin ginger sauce. It was a great Asian fusion dish. We also a jumbo lump crab canneloni. The crab was mixed into a ricotta and parmesean filling and stuffed into a crepe that was really sweet and savory. I also had warm homemade chocolate chip cookies where the chocolate was oozing out of the cookies–yum!
The best thing I ate this week was homemade pizza. We didn't have any tomato sauce or mozzarella, so we foraged through the fridge and came up with something amazing. First, we brushed the dough with garlic olive oil. Then, we topped it with caramelized onions, brie, and homemade balsamic syrup. The balsamic was cooked a little too long and became candy-like on the pizza. It wasn't your traditional pizza, but it was delicious nonetheless.
Remember to send a description of your own memorable meals to SporkPHS@gmail.com!
What's the best thing you ate this week? Spork readers respond! To see your entry featured on next week's blog post, send a few sentences describing the best thing you ate to SporkPHS@gmail.com.
This week's Link Love is for meat lovers! Photographer Dominic Episcopo creates art out of raw meat. Most notably, Episcopo carved a steak into the shape of each state in the US. Even more impressive, he eventually ate all the meat he photographed!
Check out his photos here:
As the week ends, we have one important question. What's the best thing you ate this week? Here's what we were enjoying!
Did you eat something delicious this week? Will you eat something delicious next week? Tell us about it and you could be included in this weekly post! Email a short description of your food to SporkPHS@gmail.com. Pictures are appreciated!
by Emma Cohen
As Valentine’s Day approaches, choosing the right chocolatey treat for that special someone might be a bit overwhelming with the vast array of choices. Spork took six popular brands and pitted them against each other, considering overall taste, texture, appearance, variety of flavors, and price and giving each brand a final rating on a scale of ten. All of these chocolates, with the exception of the Thomas Sweet chocolate (bought at their storefront in Palmer Square), were easily purchased at Princeton’s very own Rite-Aid.
Best bang for your buck:
Hershey’s and Russell Stover. Both brands offered Valentine packages under two dollars, which, though small, offered flavor sure to satisfy!
We are pleased to introduce the "Link Love" series, to be published every Monday. The school week has started, procrastination has hit hard, and Facebook is already dull. Turn to Spork for your share of food related websites, blog posts, news articles, and other links to occupy a few minutes!
First up, a charming list of cooking tips and twists compiled on BuzzFeed:
We're psyched to try #2, below.
Recipes contributed by Annie Prior and Dorothy Weiss
In the latest issue of Spork, we printed breakfast recipes for weekdays and weekends. Here are a few more we couldn't resist sharing!
Bacon Egg Grilled Cheese
Adapted from Incredible Egg
Yield: 1 sandwich
This grilled cheese is a hearty (but not so heart-healthy) treat for when you have a few extra minutes to fry up bacon. If there is enough bacon grease left in the pan, using butter to grill the sandwich is unnecessary.
1 egg, prepared as desired (scrambled, fried, poached, etc)
2 tsp butter
2 slices bread (any type)
1 slice cheese (any type)
2 slices fully cooked bacon
1. In a medium sized saute pan, fry bacon until fully cooked.
2. Assemble sandwich by placing egg, cheese, and two strips of bacon between two slices of bread. Press together.
3. Heat 1 teaspoon of butter in the skillet until melted. Place sandwich in pan and grill until the side facing down is golden and toasted. Remove sandwich, melt remaining teaspoon of butter, and repeat with the other side of the sandwich. Make sure the cheese has melted (2-4 minutes) before removing sandwich.
4. Sprinkle with coarse salt, slice, and enjoy!
Customizable Granola Bars
Adapted from Smitten Kitchen
These granola bars are beautifully customizable; you can make the recipe over and over again, with different add-ins every time. For our first batch, we threw in cashews, dried cherries, dark chocolate, and coconut flakes. Another test batch held white chocolate chips, pumpkin seeds, cinnamon, and dried fruit, and our most recent concoction was a chocolate-peanut butter bar with, of course, lots of chocolate, peanut butter, and peanuts!
2/3 cups quick rolled oats
2/3 cup finely ground rolled oats
1/2 cup sugar
1/4 tsp salt
1/4 tsp ground cinnamon
3 cups assorted dried fruit, nuts, chocolate chips, or other add-ins
6 tbsp melted butter or coconut oil
1/4 cup honey
2 tbsp light corn syrup
1 tbsp water
1. Preheat oven to 350°F. Line an 8 x 8 or 9 x 13 inch pan with parchment paper, allowing it to go up two opposing sides. Grease with cooking spray.
2. Combine oats, ground oats, sugar, salt, cinnamon, and all add-ins. In a separate bowl, whisk together the remaining, wet ingredients. Pour wet into dry and mix evenly.
3. Spread mixture evenly into pan and press down with the backside of a measuring cup.
4. Bake for 25-30 minutes if in a 9 x 13 inch pan, 45-50 minutes if in an 8 x 8 inch pan. Allow to cool completely before cutting.
Avocado Baked Egg
Adapted from Knead to Cook
Yield: 2 servings
The avocado baked egg is savory, warm, and simple to whip up on a weekend. Plus, it comes with it's own bowl!
Optional toppings: Shredded cheese, chives, bacon pieces, tomato, crushed tortilla chips, or anything else!
1. Preheat oven to 375°F.
2. Slice the avocado in half and take out the pit. Place 1 raw egg in each half’s cavity. Sprinkle on toppings.
3. Place on a lined baking sheet and bake for 15-20 minutes, or until egg is cooked to your personal preference.
Do you like pancakes? Flapjacks? Hot cakes? Griddlecakes? Short stacks? Tall stacks? Tender, homemade pancakes with unlimited toppings, enjoyed on a lazy Sunday morning with other friendly flapjack fans?
We thought so.
Come to Spork's first ever Pancake Breakfast to enjoy all of the above and more. Bring your friends! Bring your family! Bring your team, teddy bear, or goldfish! Fill up on pancakes, toppings, bacon and beverages for less than $10. All funds raised will help keep Spork in print.
Date: February 10, 2013
Time: 10 AM - 2 PM
Check out our Facebook event page for more details!