Eggs benedict is a theme in my life. As much as I hate myself for that last sentence and the assumptions that can be made about me because of it, it is a truth that I have learned to embrace. One summer when I was in high school, there was a week when I made eggs benedict for my family every morning until my mother begged me to stop for the sake of my father’s cholesterol levels. This past Ivies, I woke up Saturday morning and decided to power through the process of making eggs benedict, knowing the result would be just what the doctor ordered. I have spent many mornings experimenting with different combinations, ranging from a miso beet green base to a smoked salmon to a thick cut of Canadian bacon from the winter farmer’s market in Brunswick. People have started to associate the dish with me so much, in fact, that the other day I got a text from a friend saying, “I just ate eggs benedict. ” That’s it. One of the reasons I love eggs benedict: you can find farm-fresh eggs almost anywhere in the world. And there are a lot of eggs in eggs benedict. Hollandaise sauce is basically egg yolk and butter beaten into a frenzy, with some lemon juice thrown in there (yes, I know, it is quite hard to find lemons on a Maine farm, so I’ll get back to you—maybe—with a possible local substitute for lemon... This sauce is then poured, you guessed it, over more eggs. Eggs have a significantly lower carbon footprint than meat (although this recipe includes meat as well as eggs) and pretty much every farmers market, food hub or plain old farm has them. You can also often find locally sourced eggs in a regular supermarket, as they are a pretty reliable product from farms. I opted for eggs (and most other ingredients) from The Portland Food Co-Op, a local food hub located at 290 Congress Street, to which I highly recommend a pilgrimage. Owned by Portland residents through a membership system, the co-op houses a beautiful and well-stocked 96 percent organic produce section with 115 local items from 20 Maine farms. They also sell meats, cheeses, pre-made meals, soups, spices, pickles, snacks and anything else local they can get their hands on. Food hubs, for this reason, are becoming a ray of hope in the otherwise murky and complex food system of the United... They provide both a reliable market and a marketing service for farmers, as well as a one-stop shop for all things local for consumers. The Portland Food Co-Op also offers. Source: bowdoinorient.com
Column by Ian Stout. Good Korean barbecue in Iowa – a phrase so fiery and dangerous that it could pass for the food Korean BBQ Restaurant serves up in Iowa City. This restaurant is so good that I’ve visited it three years in a row as an annual tradition. I’ve always walked away with a full stomach, a trunk full of genuine Korean snacks from the market next door and sweat on my brow. I think back fondly on how it all began: a simple wish that somewhere, somehow, I would find food in this state that could sear my tongue. And so began my great adventure into the wild unknown, my brother and best friend in the backseat and a flavorful future ahead. Exuberant, hungry and for some godforsaken reason eating dinner at three in the afternoon, we walked into the restaurant as a band of pioneers, each ready to delve into the depths of our discovery. A small bridge offered us safe passage across the koi pond below, the fish as eager to suck up our toes as we were to throw them onto the nearest griddle. We crossed the bridge safely and into friendly territory, our haste evident by the thuds we made on the hardwood below. The owners beamed after my friend greeted them with a quick hello in Korean and we were seated inside a booth. As is tradition in Korean BBQ Restaurant, each table was already set up with gas-powered griddles, waiting for us to flip the switch and start cooking choice meats upon them. If you’re not a fan of cooking your own food, there are pre-cooked meals available and I’ve heard that the sushi is phenomenal. But, if you yearn for greater sport, the delight of having full control of your meal without dishes or kitchen preparation… take my hand and read further. Our waitress came to the table with an assortment of side dishes. Kimchi, a traditional Korean side dish, is a spicy fermented cabbage that blended exquisitely with the potato salad served on the side, all washed down with a large bowl of miso soup. Before handing us the plates of meat we were meant to cook, the waitress presented us with the very same food our food once ate: a salad. I’m not typically a fan of salads, but this particular one was lightly seasoned enough to pique my appetite for what came next. Several loud thunks sounded next to me. Each plate of meat had been set down, and I was too transfixed on the grill to notice. I had to turn it on, make it roar with a beautiful flame. I turned the heat dial. After a couple puttering noises from. Source: www.thesandb.com
When Steven Spielberg’s highly anticipated Bridge of Spies premieres next month at the New York Film Festival, it will mark the latest feature film in the director’s illustrious four-decade-and-counting career (and his fourth collaboration with... More than any other filmmaker of the past half-century, Spielberg’s body of work has been endlessly scrutinized, blatantly copied, and obsessively debated for decades. Spielberg’s latest — about a lawyer tasked with securing the release of a captured American spy in Russia during the Cold War — should likewise inspire similar heated discussion. Whether working in drama, science fiction, fantasy, romance, or horror, Spielberg has exhibited an unparalleled ability to thrill, move, enlighten, and inspire. Moreover, one of the joys of his filmography is arguing about how his films compare to each other. With attitudes always changing about how his works hold up, and with anticipation for his latest at a fever pitch, we set out to rank his entire big-screen oeuvre — including his contribution to The Twilight Zone anthology but excluding his... Let the debate begin. Hook (1991). The one true misfire of Spielberg’s career — one in which the director tipped over into outright self-parody — Hook may be beloved by kids of a certain age, but even nostalgia can’t blind one to the overwrought melodrama and... Spielberg’s favorite theme is that of absentee fathers — a fixation born from his own experiences living through his parents’ unpleasant divorce — and here, as his umpteenth take on the topic, it’s treated with a gooeyness that makes the entire... Similarly, Robin Williams lays his sentimental earnestness shtick on too thick, playing an adult Peter who’s grown up in the real world to become a stuffy corporate lawyer and who returns to Neverland to save his kidnapped son from Captain Hook —... Replete with groan-worthy one-liners and needless plot twists, this saga is endlessly busy, most notably when Peter finally becomes “Pan” and, in celebration, joyously flies about, plays some basketball, and hoots. Source: www.yahoo.com
One summer when I was in high school, there was a week when I made eggs benedict for my family every morning until my mother begged me to stop for the sake of my father's cholesterol levels. This past Ivies, I Food hubs, for this reason, are
We crossed the bridge safely and into friendly territory, our haste evident by the thuds we made on the hardwood below. The owners As is tradition in Korean BBQ Restaurant, each table was already set up with gas-powered griddles, waiting for us to
When Steven Spielberg's highly anticipated Bridge of Spies premieres next month at the New York Film Festival, it will mark the latest feature film in the director's illustrious four-decade-and-counting career (and his fourth collaboration with star
Award-winning recording artists and former Owasso residents Trisha Yearwood and Garth Brooks received the 64th and 65th stars on the Music City Walk of Fame in an induction ceremony last week in Walk of Fame Park. Since 2007, the superstar, whom
I thought that this was merely my imagination, but my mother made ... induction cooking? I'm far from a gourmet cook, but I do want to improve my cooking skills and don’t want to be limited in what I can eventually accomplish by installing the wrong cooktop.