Monday
01Sep2008
The Intentional Torte: Surviving 9/1
CaitVaughn
(Note: This is the first of what we hope will be a regular column on EiO. If you have ideas for themes or recipes for the column, please contact Caitlin Vaughn at vaughnc@bc.edu.)
September 1st is an exercise in Darwinism - only the strong survive the onslaught of U-Hauls, piles of possibly-bedbug-ridden furniture, and fiercely-determined parents wielding their charge cards at Target. Last year, I had the misfortune of moving into my current apartment on September 1st, and only the help and strength of my good friend Bridget got me through with sanity intact. This year, I had planned to spend the weekend in Maine, far from the carnage, but at the last minute my plans fell through and I found myself facing the 9/1 weekend in Allston.
If you cannot stand the idea of holing up for the weekend and riding out the chaos, then I suggest getting out while the getting is good. Since you’re out and about, I suggest brunch. Indulging in a long, leisurely meal while your friends and neighbors struggle to move into four-story walk-ups is a good way to reflect on how good you have it (even if you have fifty pages of Corporations to read before tomorrow). The Deluxe Town Diner in Watertown, just a few miles from campus , is a family-owned diner that’s been serving mouth-watering food since 1947. Their sweet potato pancakes are delicious and they make their own corned beef hash. They are open seven days a week, including holidays, from 7am to 10pm, and they serve breakfast all day long. While the line is occasionally long, it moves quickly, and the prices are student-friendly. For more good brunch places in your area, try this link.
Bon Appetit.
Broccoli Cheddar Soup
(Serves 8 generously)
1 tbsp olive oil or butter
1/4 medium onion in 1/2” dice
3 cloves of garlic, pressed or minced
9 cups vegetable stock (or 3 bouillon cubes and 9 cups of water)
2 tbsp parmesan rind (optional)
1/2 cup light beer (optional)
2 heads broccoli, both stems and florets, in 1/2” dice
1 1/2 cups baby carrots, in 1/2” slices
2 cups instant mashed potatoes (if you have leftover regular mashed potatoes, reduce the liquid by 1 cup and add them instead)
1 cup shredded low-fat cheddar or other sharp cheese
1 1/2 cup half and half (regular or fat-free)
salt and pepper
1. In a large saucepan, heat the olive oil over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until translucent and beginning to brown.
2. Add stock or water/bouillon and bring to a boil. If using, add parmesan rind and/or beer. Reduce to a simmer and gently slide broccoli and carrots into broth (be careful not to burn yourself). Simmer the vegetables about 20 minutes, or until the carrots are cooked through.
3. Add mashed potatoes and stir. The mixture will thicken quickly. After a couple minutes, remove from heat and allow to cool 5-10 minutes.
4. Stir in shredded cheese, a handful at a time, until melted and incorporated into the mixture. Season with salt and pepper to taste. If freezing/refrigerating, allow to cool another hour before transferring to containers.
5. Just before serving, add a dollop (about 1 tbsp per cup) of the half and half. If you have some, garnish with shredded cheese or chopped herbs. This soup goes great with crusty bread and a salad as a full meal.
September 1st is an exercise in Darwinism - only the strong survive the onslaught of U-Hauls, piles of possibly-bedbug-ridden furniture, and fiercely-determined parents wielding their charge cards at Target. Last year, I had the misfortune of moving into my current apartment on September 1st, and only the help and strength of my good friend Bridget got me through with sanity intact. This year, I had planned to spend the weekend in Maine, far from the carnage, but at the last minute my plans fell through and I found myself facing the 9/1 weekend in Allston.
Since many BC students live in Allston, Brighton, Cambridge and Somerville (among other U-Haul heavy neighborhoods), I thought it only fitting that the first post of this column should reflect on the two options for surviving 9/1: holing up or getting out.
For holing up, I suggest three things: reading materials, air conditioning, and soup. The purpose of the first two are obvious, but the third might not be. Soup is not traditionally a summer food and it takes a while to make, so it doesn’t, at first glance, seem like a great idea for a person bent on temporary hermitage. On closer inspection, however, soup proves to be a great holing-up food. Soup is a cost-effective and delicious way to save fresh produce for later in the fall (if you make it now, you can have real food during exams. Trust me, this is a good thing). While it does take some time to make, it doesn’t require much hands-on prep time and the results are great for sharing with friends. Finally, homemade soup is just so much better than anything you can get in a can. It may not cure all ills but it comes close. To that end, I’ve include a quick soup I whipped up this afternoon (recipe below).If you cannot stand the idea of holing up for the weekend and riding out the chaos, then I suggest getting out while the getting is good. Since you’re out and about, I suggest brunch. Indulging in a long, leisurely meal while your friends and neighbors struggle to move into four-story walk-ups is a good way to reflect on how good you have it (even if you have fifty pages of Corporations to read before tomorrow). The Deluxe Town Diner in Watertown, just a few miles from campus , is a family-owned diner that’s been serving mouth-watering food since 1947. Their sweet potato pancakes are delicious and they make their own corned beef hash. They are open seven days a week, including holidays, from 7am to 10pm, and they serve breakfast all day long. While the line is occasionally long, it moves quickly, and the prices are student-friendly. For more good brunch places in your area, try this link.
Bon Appetit.
Broccoli Cheddar Soup
(Serves 8 generously)
1 tbsp olive oil or butter
1/4 medium onion in 1/2” dice
3 cloves of garlic, pressed or minced
9 cups vegetable stock (or 3 bouillon cubes and 9 cups of water)
2 tbsp parmesan rind (optional)
1/2 cup light beer (optional)
2 heads broccoli, both stems and florets, in 1/2” dice
1 1/2 cups baby carrots, in 1/2” slices
2 cups instant mashed potatoes (if you have leftover regular mashed potatoes, reduce the liquid by 1 cup and add them instead)
1 cup shredded low-fat cheddar or other sharp cheese
1 1/2 cup half and half (regular or fat-free)
salt and pepper
1. In a large saucepan, heat the olive oil over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until translucent and beginning to brown.
2. Add stock or water/bouillon and bring to a boil. If using, add parmesan rind and/or beer. Reduce to a simmer and gently slide broccoli and carrots into broth (be careful not to burn yourself). Simmer the vegetables about 20 minutes, or until the carrots are cooked through.
3. Add mashed potatoes and stir. The mixture will thicken quickly. After a couple minutes, remove from heat and allow to cool 5-10 minutes.
4. Stir in shredded cheese, a handful at a time, until melted and incorporated into the mixture. Season with salt and pepper to taste. If freezing/refrigerating, allow to cool another hour before transferring to containers.
5. Just before serving, add a dollop (about 1 tbsp per cup) of the half and half. If you have some, garnish with shredded cheese or chopped herbs. This soup goes great with crusty bread and a salad as a full meal.
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