Sachet d'Épices by Sara Kosuth 03/30/2010
In other words "A bag of spice," this is a common way to add flavor using fresh or dried spices and herbs to soups, broths, and other dishes. I used one for making homemade chicken broth and another for homemade tomato soup. I simply used a piece of cheese cloth and placed a bay leaf, fresh sage, rosemary, basil stems, one clove of garlic, and thyme and tied it up. Want to learn how to make Sara's Raspberry Torte? Check out the recipe in four simple steps! ![]() 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! Finals and Food, They Do Mix by Sara Kosuth 12/15/2009
Finals week...or two...or three. One of the most stressful and hated times for students all across campus. Resentful of those who are done by the 14th or only have papers to write. Relieved that you’re finished before the 23rd. Trying to block out the fact that all of your friends from home are done by now, enjoying their month long break. Questioning how on earth there could not have been any possible way that your exam on the 23rd, or any exam for that matter, couldn’t be rescheduled. Somehow all classrooms throughout campus are filled to the brim up until the day before Christmas Eve, 8:00am to 9:00pm. There is absolutely no possible way of taking it early, no exceptions. Period. Unless you have swine flue, of course. It’s not the professors fault that your exam is when it is, the University set it up that way. Do you think your GSI’s want to be here too? You wake up at the crack of dawn just so you can beat the crowd over to the Grad reference room to get a comfy chair (perfect for napping). Or rush to the UGLI to get a group study room only to find them all filled with one person apiece. After about a half hour of searching around, you find a spot that “nobody else knows about.” Golden. You get situated and start working. Hours go by and suddenly you realize you’re on facebook looking at someone’s photos from high-school that you talked to once in your history class. Why are you even friends with them anymore? ![]() Success! Our first ever potluck turned out great! Fall themed foods were bountiful along with a variety of other treats like Nick's Jalepeño surprise and Rajesh's delicious pork chops! The Trotter House provided us with a large kitchen that helped dishes get heated, baked, melted, and ready to eat. Thanks to everyone who participated in the potluck and get ready to feast yet again at the next one Prevalent Pasta by Sara Kosuth 09/10/2009
Only in a college student’s cupboard would you find an entire shelf dedicated to mac-n-cheese and ramen noodles. Needless to say, college students are never lacking in the recommended daily requirements for carbs. Not only is pasta delicious, but also it’s easy to make and doesn’t require too much time from their busy schedules. Why is it that so many students stick with classic pasta dishes such as mac-n-cheese or ramen noodles? As rewarding as a good bowl of mac-n-cheese is, there are an endless amount of other pasta dishes out there waiting to be enjoyed by hungry students. To know how to cook pasta perfectly, all it takes are a few easy tips. The key to cooking pasta is knowing when the pasta is done. “Al dente,” is the term that describes pasta when it’s firm but not hard, which is ideal for most recipes. From the time you pour the pasta into boiling water, most (like spaghetti or linguini) take about 10 minutes to cook. You’ll still want to check to see if it’s done early, just in case. You can do this by either taking a piece out (rinsing it under water) and tasting it, or by breaking it in half to see if there is still white coloring in middle (if there is, it’s not done yet). Once the pasta is done, drain it! If you want to keep the pasta from sticking together, give it a quick rinse. For some easy and delicious pasta dishes, check out the link to “Staff’s Favorite Recipes” or our Recipe Blog! College Cooking with Sara Kosuth 09/10/2009
![]() College Cooking is a section of Wolverine CuiZine for anyone who is interested in learning the basics about cooking and expanding their knowledge of the culinary arts. It’ll cover anything from the basics of chopping garlic to random tidbits like how long ground beef can last in the freezer. Readers will also find articles including where & how to grocery shop on a budget around Ann Arbor. Dario & Solociccia by Sara Kosuth 08/25/2009
Solociccia. Quite possibly the best restaurant in the world. This is no exaggeration. In Italy, specifically Panzano, there is a butcher by the name of Dario Cecchini who owns and runs a restaurant called Solocicca. The restaurant is designed in a very original way - it's a house with several different tables in separate unique rooms... |
























Categories
RSS