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Candela Tapas Lounge adds modern flair to Hanover dining scene

(07/17/13 1:00pm)

I have bemoaned the lack of a tapas restaurant since I arrived in Hanover last year. Introduced in Spain over 200 years ago to increase bars’ alcohol sales, the small appetizers have recently gained stateside popularity. Candela Tapas Lounge, which opened on June 11, is a welcome addition to the Hanover restaurant scene and offers a stylish change in a town characterized by limited dining options.



Goods abound at the Hanover Farmers' Market

(07/12/13 8:00am)

Wednesdays are the best days. Not because it means the academic week is halfway done, or because it offers me a somewhat legitimized excuse to go out and party my little heart out. Rather, the cluster of makeshift tents scattered across the Green, indicating the arrival of the farmer’s market, is what makes this day oh-so-very special for yours truly.


Biographer Noël Riley Fitch speaks of Julia Child's legacy

(07/10/13 1:30pm)

“How wonderful a friendship that can survive a biography,” said chef Julia Child of her biographer, Noël Riley Fitch, the only writer authorized to write Child’s biography. On Tuesday, Fitch spoke to Dartmouth students, faculty and community members about her her personal memories of Child and the chef’s revolutionary contributions to American culture.




Off-Campus Kitchen: Roast Duck Breast With Fig Sauce

(05/29/13 1:00pm)

I promised in my first Off-Campus Kitchen column I'd teach you how to make roast duck breast with fig sauce, and today, for my last column, I will! I'm about to graduate, so I wanted to leave you with the best meal I know how to cook. The savory flavor of the duck pairs so well with the rich sweetness of the figs, and there's nothing more succulent than the texture of medium-rare duck breast. May this recipe serve you well (see what I did there?)


Off Campus Kitchen: Grilled Tuna Steak and Caprese Salad

(05/21/13 7:00am)

I briefly considered writing a recipe for "Green Quiche" to coordinate with the past weekend's revelries, but the thought of the custardy texture of quiche gleaming green was enough to turn my stomach and dissuade me. Instead, when at the co-op searching for something Ihadn'tgrilled in the past few days —which discounted hot dogs, sausages, chicken breast, chicken wings, shrimp, corn, zucchini, peppers, onion, pineapple, and burgers of the beef, turkey and veggie varieties—the robust tuna steak called to me. It's excellent served on a bed of fresh, spicy arugula, with caprese salad to complete the summery meal.



Off-campus Kitchen: Marinated Beef Shish Kebabs

(05/08/13 2:00pm)

My thesis is nearly done and I've decided it's grilling season. This past weekend, a friend and I trekked up to my extended family's place in rural Vermont for a day of wandering the fields in the spring sun. We finished off the afternoon with amazing marinated shish kebabs, which we grilled outside while showcasing our dismal frisbee skills.




Off-Campus Kitchen: Salted Caramel Brownies

(04/23/13 10:00am)

In the wake of my first-ever academic conference and facing my looming thesis deadline, I’ve abandoned last week’s attempt at healthiness. Instead, I made the most decadent dessert on my mind: salted caramel brownies, entirely from scratch. And I do mean from scratch. It turns out that making your own caramel — starting with just sugar and water — is both easy and delicious. I’ll never buy caramel again.



Off Campus Kitchen: Risotto-style Quinoa

(04/16/13 10:00am)

I couldn't make it to the Co-op this week as I am sick as a dog. Also, I haven't had much time to exercise. Therefore, when I found myself debating between posting about a “healthy dinner” versus, say, salted-caramel brownies, the former seemed like a wiser choice. I whipped this together using the quinoa I always keep in my pantry, some leftover greens (the asparagus from last week, bok choy) and some supplemental ingredients from Collis (spinach, plus anything else you're inspired to add). I also tried making quinoa risotto-style. It's not incredibly different from regular quinoa — perhaps a bit softer, and creamier if you add the half-and-half. I would have garnished the dish with pine nuts and mint leaves if I had them. I thought it might be cute, but apparently 'cute' isn't the main criterion for what Collis keeps at the salad bar.


Off-Campus Kitchen: Easy party food

(04/09/13 8:00am)

The idea for this week's post came from a challenge I set myself. I've had the busiest of weeks, with the result that I ate a lot of Kraft Easy Mac. My mother, my foodie friends and my doctor would cringe to learn how much. So I asked myself if I could make a party appetizer or study snack that was more sophisticated and used in-season produce, but took the same amount of time and skill.


Off-Campus Kitchen: Easter Pancakes

(04/02/13 8:00am)

I spent Easter weekend with my extended family in rural Vermont. There's nothing like my aunt's cooking to give me a respite from campus, and nothing like being off-the-grid for resetting my Dartmouth priorities. My cousin came home Saturday to report that his friend had spent the afternoon making his own maple syrup, from trees on his Vermont property. Making maple syrup involves boiling down the sap of the maple tree — check out the sugaring operation at Dartmouth's own organic farm if you're intrigued by the idea. Anyway, the friend sent along a Ball jar full of fresh maple syrup with a proposition that he come by the following morning to taste my aunt's homemade pancakes, drizzled with his homemade syrup. My aunt agreed, so we woke up Easter morning to these delicious made-from-scratch pancakes graced with syrup made literally the day before. Perhaps you can't replicate the absolute freshness of the syrup in your dorm, but you can try making pancakes from scratch. Writing that I prefer to make things from scratch is a given at this point in the column, but as I've said many times before, I tend to think made-from-scratch tastes better and, although more time consuming, gives me more of a sense of connection to my food. I'll also note that my aunt keeps things lactose-free; although I've modified her recipe to include milk and butter, you can substitute them with almond milk and oil, which I can testify is delicious. Easter pancakes Wet ingredients: 3 eggs 2 cups milk 6 tablespoons melted butter (allow to cool a bit after melting, so the butter doesn't start to cook the eggs) 2 tablespoons vanilla extract (optional) Dry ingredients: 3 cups flour 5 tablespoons sugar (preferably powdered, so it dissolves faster) 1 tablespoon baking powder 1/2 tsp salt (omit if you have salted butter) For the pan: additional 3 tablespoons butter 1. Mix wet ingredients and dry ingredients separately. In this state you can make the batter ahead of time, but as soon as you combine wet and dry ingredients, it's a ticking clock for the fluffiness of your pancakes. 2. Melt additional butter on griddle or skillet over the stove, on medium heat. Ensure the butter is well-distributed over the cooking surface. 3. Scoop about 1/4 cup batter at a time onto the skillet. Cook each pancake on one side for about two minutes, or until pockmarks form on the exposed batter surface. Flip and cook for about another minute. My aunt's trick is to judge “done-ness” from the steam that rises from each pancake — the amount of steam will taper off as the pancake uses up interior moisture, becoming more cooked. 5. Optional: If you have large metal cookie molds, you can pour the batter into them to make shaped pancakes, as shown in the photo. Just be sure to remove the mold after the first minute or less of cooking; if you leave it for too long, the pancake will cook onto the mold and become difficult to extract. Serve with desired condiments — I like fresh Vermont maple syrup and butter.    


Off-Campus Kitchen: Fish with leeks and mushrooms & roasted potatoes

(03/27/13 2:00pm)

I’m leaving the quantities large so as to facilitate making a meal for a big group, be it a club, camping buddies, your dorm, etc., but you can reduce them to make an easy and healthy dinner for yourself and a few friends. Experiment with seasoning; without any red pepper flakes, the dish will please picky eaters and mild palates, while with added pepper, it becomes more interesting to the adventurous diner.





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