Picture
photo by Rachel Phillips
As the first day of spring approaches, many farmer’s market regulars anticipate the arrival of asparagus season. Well aware of the nutritional benefits this vegetable delivers, foodies embrace asparagus for the ease of preparing this figure-friendly dish. For those who don’t understand this excitement over asparagus, let me explain my love affair with this versatile green.  

Nutritionally, asparagus is high in vitamins A and C for good vision and radiant skin. It also contains vitamin B6, which many nutritionists boast as the heart saving vitamin. Outwardly, its stick-like shape is telling of its effect on your body. Because this vegetable is low in fat and calories, you can fill up on the stalks without gaining anything around the mid-section. The plant is also high in fiber, which contributes to weight loss because it keeps you fuller longer so you don’t need to snack as much.
 
If these facts haven’t enticed you, maybe when you learn that Michigan is one of the top producers of asparagus may. Not only does this mean easy accessibility at super markets, but it also makes for fresh stalks and less strain on college students’ budgets. 
1 Comment
 
 
Picture
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 Biscotti

When 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!
1 Comment
 
 
Picture
One very memorable Thanksgiving of mine involved an alternative to the classic roasted turkey. My grandfather, an adventurous and unconventional man, decided to purchase not only a single turkey but a bird comprised of a plethora of poultry. Turducken, the term for this excess of fowl, has recently become an interesting and tasty substitute for the typical Thanksgiving turkey dish. Made up of a de-boned chicken stuffed inside a de-boned duck, which is then inserted into a turkey, turducken could be considered a monstrosity! In addition, turducken can be cooked with unique variations of stuffing that include variations of sausage or the traditional stuffing depending on one’s preference and taste. According to National Geographic, “Hebert’s Specialty Meats” in Maurice, Louisiana has been named the birthplace where the concept of turducken originated.  The dish, introduced to American palates in 1985, has taken on great popularity in the past 25 years and has even inspired people outside of the U.S. to sample this delight.
Add Comment
 
 
Picture
Picture from March of the Dimes Signature Chef Auction
 I recently had the opportunity to sit down with restaurant chef/ owner of Grange Kitchen and Bar’s, Brandon Johns. A former UofM graduate and Wolverine football player, Johns adds a unique flavor to Ann Arbor’s restaurant scene. Through innovative and eco-friendly culinary creations such as brioche crusted walleye and French fries fried in duck fat, Johns’ ingenuity rises supremely among the monotony of other menus around town.
      Chef Johns began his restaurant career as a waiter during college and quickly moved on to working as a chef at Real Seafood Company in Ann Arbor. He says that by “working hard, showing up, and possessing some skill,” he was able to work toward his desire to become a chef. After learning that he had a passion for working with food, Johns moved to New York City to attend the Institute of Culinary Education.  He claims, “It was one of the best decisions I ever made.” This definitive statement highlights the impact that culinary school training had on his future. Johns went on to say that working as a chef in The Big Apple opened many doors for him and gave him numerous connections.  He also commented, though on the grueling almost hazing-like process of working tirelessly for long hours to make salads and other less interesting dishes while working his way up in the restaurant business. With little or no pay to start out, Johns pointed out how much passion he needed to remain interested in the culinary world.
6 Comments