Wolverine Cuizine is looking for Sponsors! 02/27/2010
To fund our annual publication this year Wolverine CuiZine is looking for sponsors. For $25 a sponsor receives:
We really appreciate your trust and help! Have a great break! I've also included a picture of the mock up so you have an idea of what your getting. It's 40 pages, full-color with a gloss cover and full of great articles! Sponsor Flyer: see below
Sneak Peek at the Mock-up! (cover subject to change) Wolverine CuiZine is in Hibernation! 02/27/2010
 This week is the start of U of M's fabulous winter break and as such Wolverine Cuizine's staff is headed all over the continent! Some of us are lucky enough to migrate to warmer climates while others brave the snow and hold down the fort! In any case, The Blogazine will take a break until Monday March 8th. with new and fun foods, some clumsy encounters with new cuisines and savory and sumptuous recipes  Note from the Editor: This is a recipe from the cookbook we are currently reviewing, Freshman in the Kitchen. The final recipe being reviewed is for Lentil Soup made from scratch. Click the link above to read more about the book and let us know what you think!  I haven’t had much experience cooking with lentils but I love eating them! I decided to try out the lentil soup the cookbook had to offer because not only did it sound good, but it seemed like a quick way to make a good meal. The directions were clear for the most part. The only thing that caught my attention was that the recipe called for chopped onions but it didn’t specify which type of onion to use. I ended up using what I already had, which was a part of a white onion and a bit of red onion. I halved the recipe since it makes enough soup for 6 and I didn’t need that much and I found that I needed to add about 2 more cups of water while it was simmering in order to keep enough water in it. All in all, the directions were clear and easy to follow and the recipe was super easy to make and delicious! Nick Duolos Talks About Olive Garden! 02/17/2010
 Imagine you’re driving to dinner with your family. The seven seat SUV is comfortably filled, with ages ranging from three (for your baby sister) to 85 (for your grandmother). The silence in the car becomes thicker as everyone begins to realize how little they have in common, so Dad clicks on the radio and turns it to the Oldies Station. Muscles relax and minds wander as the safe, bubble-wrapped sounds of The Monkees emanate from the speakers. Tracks from Smokey Robinson, Barry Manilow, and the mystifyingly popular Swedish rock quartet ABBA follow as the car ride concludes at Olive Garden. The similarities shared between Oldies radio stations and The Olive Garden are not insignificant. The popularity of both institutions represents a culture that revolves around caution and predictability. Every time a person steps foot into an Olive Garden, they resign themselves to entrees filled with mediocrity. Linguine with Marinara, spaghetti with bolognese, three-cheese lasagna—every dish on the menu merely regurgitates recipes that have long ago been refined and perfected in order to fit within a profit margin. You are guaranteed to receive an unspectacular meal, neither good nor bad. So why come? Healthy Breakfast by Kaitie Faiver 02/16/2010
 Midterms are beginning to roll around and everyone’s stress levels are higher than normal. It’s that time of the semester when everyone is tired, cranky, and looking for quickly-prepared meals and snacks to hold them over while they study. One easy trick to your daily nutritional intake is sure to take care of this issue. There are an innumerable amount of benefits to eating a well-balanced meal first thing in the morning. According to nutrition.about.com, breakfast is the single most important meal of the day and is guaranteed to get you going on the right track for the rest of the day. Eating a healthy breakfast will jumpstart your metabolism which will help you focus more intently on what the professor is saying, and your brain will respond better and retain more information. Coffee is great if you need to be alert for an early class, but if you don’t have any substance in your stomach to go along with that cup o’ joe, you’ll be doomed in class when you’re too jittery to focus on what the professor is saying. Drink a full glass of orange juice instead with your quick morning meal and take a daily vitamin. The orange juice will help absorb all those nutrients more efficiently. You will be more likely to eat healthily the rest of the day and will be less tempted to get the munchies or eat sugary and fatty snacks in between classes. Coffee Glazed Ribs by Tabia Chui 02/15/2010
 Coffee is nearly a number one necessity for college students. This is probably pretty obvious from the numerous Expresso Royale and Starbucks cafes on campus. But did you ever think of not drinking it, but eating it? As strange as it sounds, coffee goes very well with spare ribs. And (if you need any more pros), it’s a super easy recipe to boot.  Note from the Editor: This is a recipe from the cookbook we are currently reviewing, Freshman in the Kitchen. The recipes being reviewed is for Toasted Coconut and Lime Biscotti and Angel Hair Pasta with Bacon Cream Sauce with Peas made from scratch. Click the link above to read more about the book and let us know what you think! Not Your Typical BiscottiWhen deciding which recipes to review for the cookbook, Freshman in the Kitchen, the “Toasted Coconut and Lime Biscotti” recipe immediately appealed to me. Spending a summer in Italy among avid biscotti connoisseurs left me impressed with this sidekick to espresso. I was hungry for more, so to speak, and grabbed hold of this recipe review as the perfect way to learn the art of creating uno biscotto. At first, I was apprehensive at the thought of working with biscotti dough because I had always assumed it to be totally different from American cookie dough. In reality, biscotti and cookie dough basically look and work the same. The only trouble I had when forming the dough was using the little moisture provided by the eggs and vanilla extract to meld all of the dry ingredients together. Eventually, I learned that working with a spoon was a bad idea so I tossed it into the sink and set about working the dough into two logs with my hands. The results were tremendously better. After that minor dough issue, the baking times were right on and the biscotti themselves turned out with the perfect consistency and texture. I was incredibly impressed with my results! Roos Roast Field Trip! 02/11/2010
At long last the picture's from our Roos Roast excursion are up for your viewing pleasure. Roo's is a local coffee company that specializes in excellent coffee. Trip couldn't have been better. Organized by our Ann Arbor Flavor editor, Zak King, several of us headed out one cold morning to indulge in my personal drug of choice: coffee. As if sampling countless blends wasn't enough of a treat, John, the head of this brilliant roasting operation, made us quiche. Yes a quiche, muffins, cookies and...salmon? were all present. If you'd like to here more about our coffee filled morning, check out Zak's article describing his coffee high and hangover! Restaurant Week: The Earle by Cathy Fan 02/10/2010
 For restaurant week, my roommate Caitlin and I decided to visit The Earle. For $25 it was a great deal and the portions of food were very decent for the discounted price. Portions are something that restaurants love to skimp on, especially when we are paying a lesser price. Last spring when we went to The Chop House I only received a 6oz filet and the tiniest sliver of cheesecake for dessert. Not the same case with The Earle! The restaurant had a great ambiance, and the dining room feels like a cozy cellar although the stairway down to get into the restaurant can only be described as "creepy". I had the bean soup, and Caitlin had the potato leek. Neither was outstanding, but was decently tasty. We ordered an extra calamari appetizer from the main menu, and this was delicious. The rings were tender, delicately breaded and fried to a golden crisp with a balanced dipping sauce. For the entree I had the duck breasts with potato puree which were amazing. They were perfectly cooked, and I received 2 breasts! My friend had the filo-wrapped salmon and this too was delicious...especially the sauce! Chocolate mousse for dessert was great. Overall, service was very slow but forgivable since it was packed for restaurant week. They had a great wine list with many very reasonably priced options in the $20-$30 range. (The cheapest one was only $16!) The sommelier was also very help in that selection, and we enjoyed a lovely red for $28. Overall, it was a good experience, and we left happy, full and wanting to return for another meal some time when it is not as busy.  A few weeks ago (01.17-01.22) was "Restaurant Week” where we are. Basically, a lot of the restaurants downtown (which are normally priced higher than a student's budget) offer meals for a little cheaper than normal. A lot of places offer lunch for $12, and some places had a "2 for 1" deal. My friends and I went to "Blue Nile”, an Ethiopian restaurant that had the "2 for 1" deal. It was a competition between Seva's, a vegetarian/vegan place, and Blue Nile, and honestly, I'm glad Blue Nile won out. The staff were very friendly. Being the camera foodie that I am, I asked if we could move to a seat by the window so I could get better shots of the food. The host immediately said, "Sure, sure! That's no problem at all!" On the 2-for-1 $12 menu, there were four items. My roommates, friend, and I ended up getting two different dishes, the ZilZil Wat and Yedoro Tibs, with different vegetable sides as well as a cup of spiced Ethiopian tea. Our tea arrived first. We were intrigued by the tea because of its very complicated description. The menu described it as "a unique drinking experience: in the Ethiopian diet, there is no cane sugar. However, the tea is both sweet and light! The reason is because of its natural ingredients, including rose hips, cinnamon, orange and lemon peels, cloves, and chamomile. Spiced Ethiopian Tea is all-natural, tasty, refreshing, and good for you!"  | Recipes to chew on:
Foodie, n. A person who has an ardent or refined interest in food.  CategoriesArchivesAuthors | ||
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