As Published by the Georgetown Guide-Easy Bake Without the Oven

Easy Bake Without the Oven

Culinary Quips

By Elizabeth Sabol-Jones

Published: Wednesday, March 21, 2012

Updated: Sunday, March 25, 2012 15:03

Original Link

This week’s quip is mainly aimed at dorm-dwellers but will also appeal to readers who either lack a stove or heavily rely on the microwave for meals. 

We have experienced the hassle of packing up our belongings and moving from home back to Georgetown. By the time we’ve packed, we’re already laden with clothes, bedding and books, so why would we want to add a couple of boxes of pots and pans? Unless you really enjoy cooking, you would not have an incentive to bring kitchen supplies when you have delivery, Leo’s and the restaurants of M Street at your disposal. 

As a result, students’ kitchens are sometimes barren wastelands of Easy Mac boxes, random leftovers and communal forks. Luckily, modern technology gave college students the microwave. There are an array of quick, frozen and often unhealthy snacks. Although these quick-fix meals serve their purpose, often something fresh just tastes best. 

The meals and desserts you can make without using the stove would surprise you. So if you’re not fully prepared to step into the world of stovetop cooking, this is a window into the realm of “microwave magic.”

MICROWAVE MAGIC

Scrambled Eggs:

1. In a small bowl, beat together 2 eggs and 2 tablespoons milk with salt and pepper to taste until blended. 

2. Cook eggs on full power for one to one-and-a-half minutes, stirring once or twice, until they are almost set. Stir. If necessary, cover with plastic wrap and let stand for about 1 minute until eggs are thickened and no visible liquid egg remains.

Instant Chocolate Cake:

1. In a large mug, whisk together 1/4 cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oil, a pinch of salt and a dash of vanilla extract until smooth. 

2. Microwave until puffed, about 2 minutes. 

The Best Oatmeal:

1. Take a 1/2 cup instant or regular oats (regular take a bit longer in the microwave) and place in bowl.

http://www.restaurantwidow.com/images/oatmeal_1_1.jpg

2. Add a dash of vanilla and teaspoon of cinnamon and begin microwaving on high for 1 minute.

Elizabeth Sabol-Jones is a junior in the College. CULINARY QUIPS appears every other Friday in the guide.

As Published by The Georgetown Guide-Let Them Eat Cake!

Delicious Cake w/ both fruit & Icing

Let Them Eat Cake

Culinary Quips

By Elizabeth Sabol-Jones

Published: Thursday, February 2, 2012

Updated: Thursday, February 2, 2012 18:02

Original Link to The Guide

For this week's quip, I thought I would take readers through a couple of scenarios in which baking a cake can go awry. As a Chinese language major, the nuances of the language bleed into the various facets of my life, including the kitchen.

In Mandarin Chinese, when you run into an unfortunate situation and feel the need to shout out your frustration, zaogao is a pretty common expression. Now, you may be asking yourself, What does a Chinese cry of distress have to do with a foodie column? Here's your answer: Zaogao's direct translation into English is "wretched cake." And honestly, when you think about it, what could be worse in a kitchen than taking the time to make something, especially a cake, only to taste it and realize you messed up.

Fallen Cake

As I wrote in my previous column, cooking and baking are about taking risks. I would definitely propose that when you first start your culinary adventures in the kitchen, you must recognize that success is one part skill, one part intuition, two parts precision and a whole lot of luck. So even if you think you've made a mistake, make sure you try to problem solve a bit before abandoning your culinary efforts.

So, here are some tips for when things get dicey in the kitchen so that you don't have to start over from scratch, literally:

1. If you have noisy roommates who jump around too much or you mistakenly slam the oven door at the wrong moment, your cake could collapse in the center. It could be still tasty, but if you were aiming for presentation, the Chairman from "Iron Chef" would definitely take off points. Your cake goes flat due to the fact that the rising process was disturbed. As the rising agent (baking soda, baking powder, etc.) works its magic, the stability of the cake's structure becomes more sensitive to disturbances that affect the chemical processes.

Remedy: Never fear, icing is here! If you're concerned about the looks of your cake, and you're planning to frost it, the icing will cover up any sunken-in appearance the cake may expose. Additionally, flipping the cake upside down and then frosting it will give you an even surface.If you want to add an extra ingredient to your solution, fruit could be used as a cake topper that fills in the space where the cake went flat.

2. On some occasions, you might sit down with a lovely slice of cake only to realize it's incredibly dry. This usually happens when the cake pan is too shallow for the amount of batter, or if the cake has been left in the oven too long.

Remedy: One way to prevent this from happening is to use the "toothpick method." First, make sure you check on your cake a few minutes ahead of the suggested bake time. Often the time a cake needs to bake varies based on the oven, altitude and ingredients, so it never hurts to check a couple of minutes early. Second, stick a toothpick straight into the middle of the cake. If it comes out clean or with a couple of crumbs, you're basically done. If you're very worried about dryness, then don't wait for the toothpick to be clean, and take the cake out when only a few crumbs are left.

Now, if you've already removed the cake and found it is incredibly dry, here's a creative solution: Pour something on it. Yes, it is as simple as pouring a bit of liquid over your finished product to add some moistness back. A bit of orange juice will give it a citrus flavor or a cup of coffee can curb the sweetness while rejuvenating the cake's texture. And, for the over-21 crowd, a little Bailey's never hurt anyone. The sky's really the limit on what you decide to use, but be sure to pour in small increments so as to avoid flooding your creation.

Almost Perfectly Risen Cake

Elizabeth A. Sabol-Jones is a junior in the College. She can be reached at saboljones@thehoya.com. CULINARY QUIPS appears every other Friday in the guide.

As Published by The Georgetown Guide-Cocoa for College Cooking

Cocoa for College Cooking

Culinary Quips

By Elizabeth A. Sabol-Jones

Published: Thursday, January 19, 2012

Updated: Friday, January 20, 2012 14:01

Scared of trying a new recipe? Not quite sure how to make a cake without a boxed mix? Unsure of what to do when you get halfway through a recipe and realize that you're missing two key ingredients? All of us have done something similar before, and we might as well admit to our mini-mistakes now. If you want any hope of getting comfortable with cooking and baking, you should consider throwing caution to the wind — or maybe some salt over your shoulder — and accept your previous kitchen mishaps so you can learn to use them to your advantage.
After testing and developing recipes for Nightly Noms over the past two years and cooking in a college environment where my mom's kitchen is not at my disposal, I've experienced plenty of miniature disasters. From not being able to melt chocolate without its seizing up to realizing that you need an 8x8 baking pan when you only have a 12x6 , you are bound to face both large and small cooking conundrums. Each small mishap that I have encountered since my college cooking days commenced, however, has forced me to become resourceful with what I have on hand. I'm not here to tell you how to bake; I'm here to give you some basic knowledge, random tips and fun recipes that will hopefully make you more comfortable in the kitchen and give you the ability to cook properly in a college environment with an improvisational flare.

Cake Poppers

If you're looking to impress your friends, have something delicious and a bit healthy to snack on, and if you don't want to spend a small fortune at Godiva, chocolate-covered fruit is a tasty option. The cool freshness of the fruit mixes with the smooth, rich chocolate to create a delicious substitute to plain fruit salad or a gigantic slice of chocolate cake. Still, chocolate-covered anything is easier said than done. While some may have luck with melting chocolate in the microwave, if you try melting large amounts of chocolate or become careless, you will soon open your microwave door to find that your chocolate has a grainy consistency, which means it has seized up.

Basically, there are two preferred ways to melt chocolate. If you're new to working with the substance, the microwave or a small pot with a bit of butter is your best option.



If you're using the microwave, make sure to start melting in 20-second intervals and then gradually microwave less as you see the chocolate melting. You really only need to melt until about 80 percent of the chips or chunks of chocolate are melted, since at that point the heat from the already-melted chocolate will take care of the rest.

If you're using your stovetop, make sure you keep the heat on low when you first place your pot on the stove.

Disclaimer: If there's one thing you need to know about melting chocolate, it's that water and too much heat are your enemies.

Remember, cooking and baking are as much about exact measurements and gaining control of kitchen chaos as being creative and taking risks. So push yourself to try something new!

Elizabeth Sabol-Jones is a junior in the College. She can be reached at saboljones@thehoya.com. Culinary Quips appears every other Friday in the guide.

How to: Melt Chocolate

1. Use either two pots, or a bowl and a pot, and place the smaller on top of the other. Fill the bottom pot with enough water to maintain a steady boil, but be cautious that the boiling water does not touch the bowl above it.
2. Turn on the flame to low/medium, add part of your chocolate and a bit of butter. The butter helps temper the chocolate while it melts; however, in most cases, butter is not necessary, so you can decide whether to add it.
3. Keep stirring to help distribute heat evenly and continue adding chocolate as the melting process continues.

4. Stir mixture on-and-off until chocolate melts,
remove from heat and either begin dipping fruit or combining with another mixture or batter.



 

Live from Shanghai!-Oysters, Spicy Soup, and Street Food

Hey Nomsters!

MaLaTang

Sorry it's been a while since my last post informing you of Nightly Noms postponing delivery until Spring 2012. I've been in Shanghai about 5 days now and have already been through a whirlwind of foodie experiences. From street food to traditional Sichuan (so spicy!) food, I've had the opportunity to taste a variety of dishes; and thankfully haven't eaten anymore bugs.

Street Seafood Options

One of my favorite things about Chinese street/snack cuisine is it's really customizable. MaLaTang （麻辣烫） in particular is a great option if you're looking for a simple and delicious meal. MaLaTang is a spicy soup that you can basically add whatever ingredients the shop has on hand. From meats, to noodles, to veggies, each bowl is custom made to order and spiced to the buyer's desire. MaLaTang is a bit like Chicken Noodle Soup to the Chinese. ~$1.00/bowl

Scallop w/ Garlic

In addition to MaLaTang, I've been eating a fair amount of the "on a stick" variety of food. Each night after about 6pm, street vendors and BBQ stations pop up and are surrounded by fairy lights to illuminate the area. From BBQ meat or veggies on a stick to freshly grilled seafood (oysters, clams, scallops, oh my!), hungry students have the chance to sample the local favorites while enjoying a bottle of pijiu (啤酒，beer). So far I've tried octopus and zucchini on a stick, both were flavorful and seasoned with some sort of spice powder. I also had a grilled scallop with garlic on the half shell, which was awesome. and only about $.75. In addition to food on a stick, one of the best street food items is Jidan Bing (鸡蛋饼，egg pancake). Typically eaten for breakfast, this crepe-like pancake is stuffed with a variety of ingredients ranging from just meat, to meat, veggies, and sauce. There crepes are the perfect indulgence in Chinese street food and are served pipping hot and to-go.

Sichuan Spicy Pork & Peppers

I'll be back with more Shanghai updates soon for now keep snacking and let us know if you want to share your adventures in cooking!

Jidan Bing

-gf

Important Note!!!-Delivery Returns in Spring 2012 (not Fall 2011)!

Hey Nomsters,

I've been meaning to blog about this for a while, but with the craziness of summer I've fallen behind. Some of you already know, but I'll be studying abroad in Shanghai this fall meaning that the delivery service will not start again until spring semester since I was unable to find a replacement baker. The Georgetown Foodie+Nightly Noms blog will of course continue to post for all of you foodies out there! We've made sure to find some interesting bloggers to keep you up to date with the culinary adventures being had in DC, and I'll also be blogging from my location in China.

We're so sorry that you'll have to wait for your noms until spring, but we hope that you understand and will be just as excited to start nomming again when we're back in full swing in Spring 2012.

See you in 2012 (and if it's the end of the world, you might as well be eating something tasty)

-Elizabeth (Baker)

Freshmen15: Sweet Tooth Solutions pt. 1-Frozen Treats

Hello again my freshmen and returning nomsters,

I hope you found some solid suggestions from our first Freshmen15 post. While savory sandwiches and pizza delivery is important to the student foodie experience around G'town, satisfying solutions for a sweet tooth are equally crucial to a student's survival. So here we are with some of our favorite frozen sweet tooth solutions around G'town's campus. And not to self advertise too much, but considering Nightly Noms is a late night, bakery delivery service, if you need to solve a baked good craving, we're not a bad place to start! Not to mention we cater to birthdays, dinner parties, meetings, and groups of students who are in need of a fresh, homemade, baked good that reminds them of home! But, we'll talk more about Nighty Noms in our Freshmen15 post about on-campus options.


Frozen Treats:

T Sweets Wisconsin & P Street

T Sweets: Thomas Sweet (Wisconsin & P) is home to some of the best sweets in the Georgetown area. With ice cream, malts/shakes, frozen yogurt, and fudge, you'd be hard pressed to not find something you want to devour on their menu. Now, you really can't go wrong with any of your options, but my personal favorite is the Peanut Butter Oreo Swirl frozen yogurt (so amazingly nom-worthy!). The frozen yogurt is silky smooth and quite creamy! Ice Cream at T Sweets is also very tasty and with waffle cones and numerous topping options, how can you go wrong?! In addition to all of the above, T Sweets also has their signature "Blend-In" option (~DQ's Blizzard), meaning you can have a taste of every option with ice cream, froyo, and toppings all in one if you so choose.

Fun fact: they also make ice cream cakes!
$3-$7 Website

Sweetflow, courtesy of Sweetgreen

Sweetgreen: Locally sourced organic ingredients made into salads and wraps an tart froyo (aka "Sweetflow") with toppings ranging from fresh fruit and nuts, to chocolate chips and baked apples? What's not to like about Sweetgreen's healthy approach to fast food dining? Created and operated by three former Georgetown students (Woo! Go Hoyas!), Sweetgreen provides the Georgetown area with custom made salads and tart froyo. The ingredients are fresh and provided from local farmers, making the veggie options at this salad bar to die for! They also have a location in Dupont Circle and a Sweetgreen truck that serves up salads, froyo, and warm oatmeal to waiting customers.
Fun fact: you can use the froyo toppings/salad toppings interchangeably, meaning granola or baked apples can be added to a salad visa versa. 
Online ordering available.
$4-$11Menu/Website



Wingo's: (Wisconsin & O St.)Known for their wings and variety of sauce options, Wingo's acts as one of Georgetown's hotspots for late night/delivery dining; but did you know they also have awesome milkshakes!? Thick and creamy, a Wingo's milkshake is sure to satiate any craving for ice cream/dairy (but watch out for the "dairy coma" aftermath!). While Wingo's has the traditional offerings of chocolate, vanilla, etc, if you're looking for something with a larger "wow factor" go for the Coffee Oreo or Cookie Dough. They also offer an "extra thick" option if you're looking to really up your calcium intake.
 $4-$12 Website/Menu



Enjoy the warm weather!

Simply 7: Mushroom+Caramelized Onion Pizza

Hello Nomsters,

We're back with another "Simply 7" post to give you ideas for simple, delicious dishes that can be made in an apartment, dorm, or home with fewer than 7 ingredients (sans the basics, salt/olive oil/etc)!
We covered homemade pastas and pasta salads in a previous post, so this time we're summing up a recipe for homemade pizza that'll have you begging for another slice! (or least keep you from feeling the desire to order in pizza all of the time)

Mushrooms are one of my favorite foods, especially in pizza or pasta. They have a way of soaking in the flavors of the other items that have been added to them, which is probably why my mom always said "watch how much butter you put in that pan!" They're like little sponges! Similarly, caramelized onions have a great taste and manage to soak in the flavors of other ingredients, so it should be no surprise that the mushroom/onion combo is probably on most people's favorites list. My recipe for this basically came out of thin air, I had a bunch of mushrooms and onions and figured I'd add some other random seasoning and make a pizza! So here you go :)

Pizza Dough 

You can use this Recipe from our pizza post! Or buy premade dough from your local grocer (Trader Joe's has awesome dough, ~$1.99)

Onion Topping
Ingredients:
-1 to 2 small/medium Onions
-1 to 2 Tbsp Olive Oil
-1 Tsp Cinnamon
-Salt/Pepper (to taste)








Mushroom Topping
Ingredients:
-1 Large package of Mushrooms (I used Baby Portobella and sliced them up myself)
-Salt/Pepper (to taste)
-1/2-1 Tbsp Butter
-1/4 Cup Water
-1 Tbsp Olive oil
-1 Tsp Oregano (optional, or to taste)

-1 to 2 cups Parmesan Cheese/Asiago/whatever you're feeling or have on hand 

Method

So, the pizza-making process is pretty easy, make the dough, let it rest, while it's resting cook/assemble your toppings, go back to the dough and roll it out/oil it, add your toppings, add the cheese+a bit of olive oil, put it in the oven, nom nom nom! But, since we're dealing with other ingredients, we'll break it down for you. When making this particular pizza, I started with cooking the onion mix and then cooked the mushrooms in the same pan after (gives more flavor!).

Oven @ 475F

1. Chop onions into slices, or into thin rough pieces, season with salt and pepper,
2. Heat up your olive oil in a skillet over medium/high heat (approx 1-2mins or when you add a piece of onion it sizzles),

3. Add onions, additional salt/pepper/oil if needed, add cinnamon to taste, continue to stir until caramelized (about 5-8minutes),
4. Turn off burner, scoop onions into separate bowl and set aside,
5. Slice mushrooms into bite-sized pieces, heat up olive oil and butter in the onion skillet on medium heat,
6. Place half of the mushrooms in skillet and lightly spread them out, add your water. As the mushrooms begin to soak up the liquid, add the rest of your mushrooms,
7. Season with salt/pepper and oregano, lightly stir mushrooms, continue cooking until tender,
8. There will be extra liquid in the pan, make sure to remove the liquid (draining) as to prevent it from flooding the pizza dough.
9. Roll out pizza dough on olive oil coated pan, drizzle some olive oil over dough, use a fork to make small marks in dough to prevent bubbles,
10. Spread onion and mushroom mixture over dough, add cheese on top, place in oven and cook for about 12-16minutes or until crust is golden
11. NOM

This turned out to be one of my favorite pizzas I've made this summer, the dough was crisp, the mushrooms were flavorful, and the onions perfectly married (I don't know how I feel about this word as description of flavors yet...) with the mushrooms and cheese.

Try it out, let us know what you think!





Also, as always we appreciate the support of our followers! We've added a "donate button" so if you aren't within our delivery area, wish to contribute to the baking/innovation of The Georgetown Foodie+Nightly Noms (to provide students with recipes, reviews, a better food experience, etc), or just want to support student-run business, Operation Smile and the dream of Nightly Noms, you have that opportunity :)

-The Georgetown Foodie