Letter From the Editor: Thanksgiving, turkey, and memories

“I don’t stop eating when I’m full. The meal isn’t over when I’m full.
It’s over when I hate myself.” -Louis C.K.

It’s finally November. This means two things. First of all, the weather has become more tolerable. I don’t have to spend my day hiding in air conditioned basements anymore! Secondly: Thanksgiving.

Thanksgiving: that one magical day when nobody is gonna judge me for going a little overboard with the eating, drinking and merriment. The day when I can spend all day in the kitchen getting slowly drunk as the smells of meat and gravy fill up the room. The day that, for whatever reason, my roommates and I have dedicated to watching Kate Bush music videos on repeat until we have the choreography memorized.

My girlfriend takes thanksgiving very seriously, as does her family. For them it isn’t a once a year celebration, it’s a meal prepared for any occasion they deem special enough to validate roasting an entire turkey. Before I met her, I have to admit, I wasn’t too fond of turkey. In my prior dealings it was too dry, too flavorless. I like meats that belong in the juicy, fat-dripping family of meats: beef, pork, duck, meats that leave enough drippings to fry a potato in.

But after last thanksgiving I’m a changed man. A turkey should be juicy. A turkey should have delicious crispy skin. A turkey should be soaked in a brine for at least a day
before roasting it in an oven. A turkey should have a whole can of beer poured over it while it’s cooking. A turkey should be served, poundfor- pound, with an equal amount of gravy. There is an order to this universe, a formula for the way we should live our lives, and turkey – really well prepared turkey as I have just described it – is necessary for life to be worth anything.

This is the last issue of the semester, so I’d like to leave you with this simple message: don’t settle for subpar turkey. Life’s too short. As always, if you need to reach me, reach out and touch me at: editorinchief.ubpost@gmail.com

Signing off,
Kyle Fierstien
Editor-in-Chief

The Laws of Cooking

Since Thanksgiving is all about giving thanks (go figure) and the December holidays are all about giving, this month I’m “giving” you a favorite “Thanks”giving dish of mine. If you don’t want to stray from your family traditions on Nov. 27, I completely understand, but since this is the season of parties and potlucks, feel free to bring it to impress your friends and coworkers. This recipe is sans marshmallows which is surprising to my family and maybe you too after last month’s column.

My soup recipe this month is a feel good spin on the traditional potato and leek soup. I have perfected this over the years, originally starting with the basic recipe and adding bacon lardons (bacon from a whole slab that is diced, blanched, and fried), then adding the spinach, followedbythecurry,andfinallythe apple. I think it’s just about complete at this point and while there are a lot of different things going on in it, it’s the perfect heart and f lavorful winter soup. Make a batch of it, freeze it in individual servings, and take it for lunch; it’ll maintain its integrity for at least a month in the freezer.

Sweet Potatoes with Maple Sugar Streusel (refined from an original Bon Appetit recipe)

Sweet potato streusel is always a favorite at my house for Thanksgiving.
Sweet potato streusel is always a favorite at my house for Thanksgiving.

Ingredients:

Yams:

3 1/2 pounds slender yams (red- skinned sweet potatoes; about 2 1/2 inches in diameter)

1/3 cup pure maple syrup
1/4 cup (1/2 stick) butter
1 tablespoon apple cider vinegar (I prefer a more natural one like Trader Joe’s)

1 teaspoon coarse kosher salt
3/4 teaspoon ground black pepper Streusel:
1 cup all-purpose flour
1/2 cup maple sugar (3 ounces)
1/3 cup (packed) golden brown

sugar
1 teaspoon ground cinnamon
6 tablespoons (3/4 stick) butter, melted

Method:

For yams:

Preheat oven to 375°F. Butter or grease 13x9x2-inch glass baking dish. Peel yams; cut 1 inch off ends. Coarsely grate enough of yam ends to measure 1/2 cup; set aside for streusel. Discard remaining ends. Cut remaining whole yams into 1/3-inch-thick rounds. Arrange yam rounds tightly in 4 overlapping lengthwise rows in baking dish.

Bring 1/2 cup water, maple syrup, butter, and cider vinegar to boil in small saucepan. Stir in 1 teaspoon coarse salt and 3/4 teaspoon pepper. Pour maple syrup mixture over yams. Cover baking dish tightly with foil.

Bake yams covered until almost tender, about 40 minutes.

For streusel:

While yams are baking, mix first four ingredients in small bowl. Add melted butter and rub in with fingertips until moist clumps form. Mix in reserved 1/2 cup grated yams.

Once yams are tender, increase oven temperature to 400°F. Sprinkle streusel over and bake uncovered until yams are very tender and streusel is golden and slightly crisp, about 35 minutes longer. Serve warm.

Curried Potato, Apple, and Leek Soup with Spinach

Curried potato, apple, and leek soup with spinach is one of the greatest cures to the winter cold blues; heat up a bowl, sit by the fire, and watch the snow fall for the perfect winter evening.
Curried potato, apple, and leek soup with spinach is one of the greatest cures to the winter cold blues; heat up a bowl, sit by the fire, and watch the snow fall for the perfect winter evening.

Ingredients:

1⁄2 pound of bacon lardons

4 medium leeks, washed and chopped (white and pale green parts only)

2 medium boiling potatoes, diced (recommend Yukon Gold)

2 Granny Smith apples, peeled, cored, and chopped

2 tablespoons unsalted butter
1 teaspoon curry powder
4 cups chicken or turkey broth; you can use vegetable broth, but you’ll need to add salt

2 cup packed spinach leaves 1 cup heavy cream
Salt and pepper, to taste

Method:

Fry the bacon lardons until cooked throughout, set aside on a paper towel to remove excess grease.

Halve leeks lengthwise and cut enough crosswise into 1/4-inch pieces (leeks are grown in the ground so there is usually A LOT of dirt in between the layers so be very careful and thorough when washing them; you may want to wash them once or twice after you chop them). Peel potatoes and cut into 1/4-inch pieces. In a 1 large saucepan or stockpot, cook leeks, potatoes, and apples in butter with curry powder over medium heat, and stir consistently for 5 minutes. Stir in chicken broth and simmer, uncovered for 20 minutes. While soup is cooking, chop spinach thinly.

In a blender purée soup briefly, leaving it somewhat chunky (Be cautious blending hot liquids!) and return to pan. Add heavy cream and salt and pepper to taste and bring to a simmer. Remove pan from heat and stir in spinach.

Bon appetit!

December 2014: Letter From the Editor

Are you ready for finals yet? We’re a mere three weeks away—or maybe you’ve already started looking toward winter break or for some, graduation? Either way, they’re all fast approaching so buckle your seatbelt!

This will be the final issue of The Post for the semester and year and we will resume production again next year for our February issue, which will be on stands Jan. 27, so if you have a special shout- out or something you’d like to say to the one you love, please send it to us so that we can print it. Did you know that students get a free classified ad? We think Twitter has a good thing going, so keep your ads or Valentine’s shout-outs to 140 characters or less please. We will have new content available online throughout our hiatus and we will be working diligently to bring you another great semester in the Spring.

It was brought to our attention that Mia White’s article last month, which featured the changing color of the leaves in the area was printed on a black and white page and therefore did not do justice to her photos; we have decided to re-publish them below for your enjoyment.

To our staff that will be graduating and going on to greater pursuits: Chris Tapia, thank you so much for stepping up to the plate this semester and really making the paper shine. While your time with us was brief, it was no less appreciated and we will greatly miss you. Ben Land, I wish you all the best of luck with your future endeavors. I have enjoyed working with you over the past year and a half, reading your articles, and I will surely miss your presence in the newsroom.

To everyone else, have a Happy Thanksgiving, Happy December Holidays (I’m a Jewish woman who has always had a Christmas tree; politically correct is not my forte), and Happy New Year. Please be safe and we will see you back on campus in January!

What are we missing? What do you want to see more or less of? Let us know! Please email me at editor@ubpost.org. Also, don’t forget to Like Us on Facebook, follow us on Twitter (@theubpost), and subscribe to our newsletter (www.ubpost.org).

Photo Correction

In our previous issue, we incorrectly credited a photo of Bunny Vicious. The photo below was actually taken by Stacey Lynne Atwell, of Stacey Atwell Photography. The UB Post apologizes for any confusion.

bunny

 

Letter to the Editor

Reader J.C. Weiss, Senior Lecturer, and Executive in Residence for Finance at UB, wrote the following letter:

Dear Jessica,
The UB Post’s new look and content are great, however, I was disappointed that the “Seeing fall colors …” photos on page 11 were only in black and white, a bit of a disconnect with the article’s title and a disservice to the photographer.

Keep up the good work, John C. Weiss

Thanks for the feedback, Mr. Weiss! We agree. See the photos from Mia White’s article, in full color here: https://theubpost.wordpress.com/2014/10/28/seeing-fall-colors-in-baltimore-and-beyond/

 

The laws of cooking

Hot Spiced Apple Cider, Sweet Potato Waffles with Toasted Marshmallows, and a super special bonus recipe

By Jessica Greenstein

It’s bonus month everyone! That’s right: I’m giving you a super special bonus this month that will leave your jaws on the floor until the next issue at how easy and amazing it is. But first …

While I enjoy a warm cup of cocoa, I usually save that for the winter months. In the Fall, I’m all about apple cider, and this month, so will you be. This recipe is all mine: I use a box of apple cider packets and some of the best aromatics the gro- cery store has to offer, and voila! I serve it at all of my Fall get-togethers and my guests absolutely love it. You can make the same recipe for a single cup, too, just decrease the portions accordingly.

As for the sweet potato waffles, if combines two of my favorite things; anything breakfast and marshmallows! I’m a marshmallow fool; anytime Kraft comes out with a new marshmallow, I have to buy it. I have pumpkin, mint chocolate, sugar-coated Easter, and toasted coconut ones, not to mention the regular ones in my pantry right now. It’s a sickness, people. I came across this Food Network recipe and with a few tweaks, fell in love. Now, as we approach the season of giving, I’m feeling generous. You’re welcome!

While we are talking about my generosity, I’m giving you the easi- est bonus recipe on the face of the planet. It really is stupid easy and yet NO ONE and I mean NO ONE will ever know (except those who read this column of course) how freaking simple it was to make, and yet happi- ness for days. What are we making? Caramel—well Dulce de leche to be exact and all you need is a pot of hot water, a can of sweetened condensed milk, and a few hours to check the stove periodically. I shit you not; it really is that simple and will knock your freaking socks off. So with that said, let’s get to it.

Hot Spice Apple Cider

Ingredients:

10 pouches – single-serve apple cider

100 fl. ounces – water
2 – oranges (quartered)
5 – cinnamon sticks
1 tablespoon – ground cinnamon 1 1⁄2 teaspoons – ground allspice

1 teaspoon – apple pie spice 24 – whole cloves
5 – whole star anise
1⁄2 teaspoon – ground cloves 1⁄4 teaspoon – ginger

1/8 teaspoon – nutmeg

Method:

Boil the water until it comes to a rolling boil. While waiting, quarter the oranges and press the tail-end of the cloves into the rind of the slices. Once boiling, lower to a simmer. Stir in apple cider packets and add all ingredients. Cover and let simmer at least one hour. Add a little water if necessary.

Sweet Potato Waffles with Toasted Marshmallows

Sweet potato waffles with toasted marshmallows is an ideal option for any brunch menu—try it at your next one
Sweet potato waffles with toasted marshmallows is an ideal option for any brunch menu—try it at your next one

Ingredients:

1 – medium sweet potato
1 1/2 cups – all-purpose flour
1/2 teaspoon – baking powder
1⁄2 teaspoon – baking soda
3/4 teaspoon – ground cinnamon
1/4 teaspoon – salt (you want a fine variety; I used Pink Himalayan salt) 3/4 cup – heavy cream
1/3 cup – coconut oil, plus additional for brushing on the waffle iron
4 tablespoons – light brown sugar
1 – large egg + 1 large egg white Pure maple syrup
2 cups – mini marshmallows Equipment needed: waffle or iron grill pan

Method:

Preheat the oven to 350°. Poke the sweet potato with a fork a few times and bake until soft in the center, about 40 minutes. Cool, then remove the flesh and puree in a food proces- sor (or blender) until smooth.

Lower the oven to 200°F (for waf- fle warming). Preheat a waffle iron or grill pan to medium-high. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Whisk together the heavy cream, approximately 1/2 cup of the sweet potato puree, coconut oil, brown sugar, egg, and egg white. Pour the wet mixture into the dry mixture and gently stir until well mixed (it will likely be lumpy).

Lightly brush the top and bottom of the waffle iron with warmed coco- nut oil, then fill each section about three-quarters of the way full. If using a grill pan, spoon the desired amount onto the pan and allow it to form a circle itself; lower the heat to medium low to allow perfect markings, golden brown and gently crispy (about 8 minutes). If using a waffle iron, close and cook until the waffles are golden brown, and gently crisp, 7 to 9 minutes. Place the waffles in the oven to stay warm while you make the rest!

Turn the oven to a low broil and driz- zle each waffle with a small amount of syrup and small handful of mini marshmallows. Broil until golden.

BONUS TIME!!

Dulce de leche

Dulce de leche is so easy to make as long as you have a little bit of time on your hands
Dulce de leche is so easy to make as long as you have a little bit of time on your hands

Ingredients:

1 – can sweetened condensed milk 1 – stockpot 75-80 % full of water

Method:

Boil the water. Remove the label from the can. Gently place the can in the boiling water and allow the pot to maintain a gently boil without over- flowing. Let boil for three hours. You will need to add water periodically to ensure the can stays under water.

After three hours, remove the can with a ladle or tongs. Place on cool portion of stove top for 10 minutes. Place can on a quartered paper towel in the refrigerator and let chill for at least an hour or until completely cooled, even when the can is shaken. Open and enjoy!

This is seriously good on everything; apples, toast, or the leftover waffles from above!

Bon appetit!

November 2014: Letter From the Editor

Dear Readers,

Brrrr! It’s getting chilly, the leaves are beginning to change, and before you know it, little white flakes will be falling from the sky. Midterms are now behind us and I hope you’re satisfied with your standings, and if not, hopefully you’ve taken the initiative to have a conversation with your professors to find out what you need to do to get to that place.

November is the month for giving thanks. To that effect, I’d like to share some of the things I’m most thankful for. In my world, my day consists of waking up at 4:45 am, working all day for the Navy (I work in the Judge Advocate General’s office), then either going to class or doing homework, and finally getting some work done for the Post before I drift off for my four hours of sleep. I am most thankful for the mornings in which I get to sleep in, the nights of doing absolutely nothing, my weekends filled with laughter alongside my family and friends, my morning Starbucks latte, and for the opportunities that are on the horizon that my education at UB will provide. We’d love to hear what you are thankful for as well as what your plans are for Thanksgiving—we might even publish your submission!

Also, we’d love to hear what you think of our new layout, logo, or vibe. I can’t say it enough, but this is YOUR paper and we want to make sure that we are delivering on your expectations! Want to see more of a certain topic or is there something that we haven’t tapped at all? Let us know! Please email me at editor@ ubpost.org. Also, don’t forget to Like Us on Facebook, follow us on Twitter (@theUBPost), and subscribe to our newsletter (www.ubpost.org).

Yours Truly,

Jessica Greenstein

Editor-in-Chief

Follow me on Twitter @lawofcooking