 Many of you may remember the author of this cookbook as a contestant in the fourth season of Top Chef. Much loved by viewers during his run at the title, it’s no wonder Spike Mendelsohn is back to treat us to more of his cooking insights. Taking a moment off from his D.C. restaurant Good Stuff Eatery he whips up his first cookbook called “The Good Stuff.” Spike brings us his take on the burger and some of its favorite cohorts. At first you may find yourself thinking, the burger? Really? How safe can you get? But think again my friends. What could be more challenging to reinvent then an American favorite? Can you think of one person amongst your friends who has never had some form of this tasty dish? I certainly can’t. Still I approached this cookbook review with a cautious eye after all it was a cookbook on burgers, which are made in almost every fast food chain in under five minutes. As soon as I cracked open the cover with Spike’s earnest and endearing face on it (No really take a look! Three of the people remarked on how sweet he looked) I gave the table of contents a once over and was pleased to see that there was something for everyone. The dishes ranged from sides to salads to shakes, desserts and drinks and of course burgers! And there was a vegetarian option or two in each of the categories as well as a few other alternatives, my favorite being the mac’ and cheese with bacon!  Boy did they smell good while cooking! True to the titles promise, we get to the good stuff. Out of the recipes my friends and I tried our favorite was the turkey burger. Sour, Spicy and hearty this recipe chased away all of my fears of a turkey burger lacking in flavor. With green apples, Chipotles, chutney and avocado this is certainly one of the most unique and scrumptious burger recipes I’ve ever had. In fact my boyfriend loved this burger so much that he went home the next night and made it again himself! It was spicy enough for two Texans and mild enough for me (I can’t even handle the low spice at No Thai…) the creaminess of the avocado spread on top tempered out the heat of the chipotle and chutney sauce you pour on top and it’s all offset by the twang of green apples in the turkey patty itself. The instructions could have been set out in a way that made it a little easier to keep track of what step you are on but this recipe was definitely a winner!  We also tried the sweet potato fries, which thanks to Sava’s on State St., I have very high standards for. The recipe is straightforward and simple with a wonderful resulting flavor. Things went awry however when after the forty minutes the instructions said to bake the fries the top came out burnt and the bottom a bit soggy. I will admit though that the oven I had access to does not seem to heat properly (it later burnt my friend’s bread pudding as well) and so it is most likely the fault of poorly maintained equipment (thanks NYU...we had VERY limited resources) rather than a fault in the recipe. The fries still had an amazing flavor with the perfect balance of sweet and salty so I will definitely be trying those again! Overall the book looks colorful and is full of wonderful pictures. The burgers are all inspired (especially the Obama Burger) and for the most part the desserts seem drool worthy! There are a few recipes that I was disappointed in, like the root beer float (two scoops of ice cream two cans/bottles of root beer) or the Vanilla Shake (Ice cream and whole milk). I would hope that our parents explained these classics to us at some point in our lives... Still the Cadbury Egg Shake and the Red Velvet brownies more than make up for it. The only other downside? The introduction, preface, thank you's and about this book got a little bit long. Don't get me wrong, they were all sweet and inspired (especially the thank you pages!) but they got a little bit taxing after 6 pages. It's common in first cookbooks to see a lot of writing, after all the chef has a lot to say! The Good Stuff was no exception and I was often surprised that a section that I though had concluded continued on for another page or two. So my overall opinion? This cookbook is a great way to spice up an American favorite. I love Spike’s (almost) overall creativity and the flavors are wonderful!  Attention lime lovers! I give you an authentic and flavorful recipe for guacamole that is sure to fulfill your lime cravings brought on by summer. This particular recipe is full of great health benefits, as every ingredient is fresh and healthy. The main ingredient, avocado, contains “good” monosaturated fats, as well as a carotenoid called Lutein and magnesium, as explained by revitaliseyourhealth.com. These are all important to include in your everyday diet. This kind of fat (also found in nuts, olives, and sunflower or sesame seeds) provided by the avocado “helps to fight many forms of cancer, including breast and prostate, and improves skin tone.” Also included in this recipe is fresh lime juice, which “contains potassium and properties that strengthen the immune system,” and also helps to cleanse the blood and liver. The cilantro, then, “contains an abundance of antioxidants and relives bloating, urinary tract infections and indigestion.” Another relevant article that talks of the health benefits from these ingredients is the Q&A article in Martha Stewart’s Food Everyday magazine, “What are the ‘good’ fats and how can I get them into my diet?” Here the experts explain that “fat is a necessary part of the foods we eat – it makes us feel satiated, provides nutrients, and helps cushion our bones and organs.” So there you have it – all the reasons why you should eat guacamole! Summer postings on Fridays! 07/13/2010
That's right you can expect to hear something new from us every friday! So tune in a get ready for mouthwatering fun and fabulous food! Those who applied to be a part of our staff for the 2010-2011 academic year will be hearing shortly about positions they applied for. We had many amazing applicants and it was a really tough choice for us! If you don't make it this time definitely apply for next year's staff (applications will be released in December) because trust me persistence counts! All the best, Veronica  That's right Wolverine CuiZine is looking for U of M students who would like to join the team! We currently have the following positions available:
If you have any questions send an email to wolverinecuizine@gmail.com 
THE MAGAZINE'S GONE TO PRINT! 04/22/2010
  This Sunday, writer and sustainable food guru Michael Pollan spoke at the Zingerman’s Roadhouse as a fundraiser for Ann Arbor’s Homegrown Festival as well as Edible Avalon, a community gardening program for those living in Avalon Housing. Pollan is best known for his rule of thumb, “Eat food. Not too Much. Mostly Plants”, which encourages people to eat local, sustainable, and most importantly real food. Sunday’s event echoed this theme, discussing everything from the current status of the slow food movement to microwaves to the hunger for a feeling of community. The event began with Roadhouse Chef Alex Young discussing all of the locally-sourced appetizers from Zingerman’s own Cornman Farms, followed by introductions and thank-yous from Kim Bayer of the Homegrown Festival and Kris Kaul of Edible Avalon. Pollan hosted the discussion with filmmaker and local food advocate Chris Bedford, who opened by asking Pollan about the state of food. To this, Pollan showed his excitement that the food movement in the United States is constantly growing stronger, while also expressing his concern that it’s still a dark time for food, and there are huge strides that still need to be taken in the future. As he explained, there are only a few key players in the food production system, and how eaters are threatened the control that these players have over the market place.  Today we went to Krazy Jim's Blimpy Burger. I was really craving some greasy diner food lately, so this was our pick! I was really excited to come here since I was told that it was featured on the Food Network, so I was expecting a very good burger.  I wasn't disappointed! Blimpy Burger sort of gives off the "hole in the wall" restaurant type of vibe. The price is also pretty reasonable. It was about $5 for a burger with fries.My burger was the double with grilled onions and mushrooms on a regular bun with provolone cheese, mayo, mustard, and pickles.  My friend, Adam, got the onion rings (which were also super good)!  I'd like to come here again for a quick meal. It was for a good price, and it always feels interesting to eat at a place that was also on TV. The Skinny On Salad by Chelsea Fuchs 04/09/2010
 Salad and weight loss are often associated with one another, and making yourself a healthy salad chock full of protein and vegetables is by no means unhealthy. However, the idea that salad can serve as a weight loss tool is part myth. With salad, it is quite easy to add extra calories without even realizing it. A few spoonfuls of dressing, along with some nuts, dried fruit, and a side of bread with your salad can add up rather quickly, and in many instances, it is better to choose what you might think to be a higher calorie option instead. By analyzing some popular salads offered at restaurants in Ann Arbor and comparing their caloric content to fast food items, it is clear that salad is not always the healthy choice. Let's take a look at the popular chain restaurant Cosi...  Photo courtesy of Hilary at 'The Smitten Image' I’m sure most of you spent your Spring Breaks someplace warm. Cancun, perhaps? Maybe somewhere in Florida, or in the Caribbean? You know where I spent mine? Canada. Specifically, Toronto. I know what you’re thinking: why would anyone go someplace colder than Michigan for Spring Break? Probably the biggest reason was that my friends and I are poor and couldn’t afford to go anywhere that required a plane ticket. BUT, another reason to travel to Toronto is its delicious food culture. One of Toronto’s greatest attractions is its diverse array of ethnic neighborhoods, from Chinatown to Little India to Portugal Village. Nestled among this tasty goodness, in the center of Old Town Toronto, is St. Lawrence Market, or as I like to call it, “Foodie’s Paradise. “ | Recipes to chew on:
Foodie, n. A person who has an ardent or refined interest in food.  CategoriesArchivesAuthors | ||||||
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