Chef's Corner in the UNC Connection newspaper

Chef Essig teaching at the Student Cooking & Nutrition Series held Spring 2004.

Spring Article Archives
Chef Essig's Corner, Featured Menu Item of the Week

(Did you like reading the Spring 2008 articles? Check out the ones for Fall 2007!)

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Item: Cioppino (chuh-PEE-noh)
Where: Holmes Dining Hall
Station: Home Plate
Date: Friday, January 18th
Meal: Dinner, 4:30pm-7:00pm

Spring Semester is officially under way, though the first signs of spring are not yet in the forecast. We look at this time of year as a time of transition. For you this means a new year, new semester, new classes, but for Dining Services it means new menus. This semester you will find some exciting items; items that will give you a taste of the changing seasons and keep you looking ahead to warmer months and the biggest spring occasion of all, spring break! Hang in there; it will be here before you know it! We know many people start off the year with resolutions to get in shape by spring break which is only nine weeks away. We have done our best to help by offering some lighter fare this semester. We continue to develop the Dash, our Gluten-free, Nut-free, Soy-free, Lactose-free but NOT Flavor-free, healthy option station. Come give it a try if you haven’t already.

Cioppino (chuh-PEE-noh) is a featured menu item this semester that allows us to transition through the cold winter months while giving a sense of warmer times to come. San Francisco’s signature dish, Cioppino, is considered by many to be an American original, although it is more likely an example of innovation through immigration. This hearty stew is said to have been created in the San Francisco Bay Area in the late 1800’s, but was likely brought to the shores of this country by Italian immigrants from Genoa. These immigrants grew up eating a similar dish called “ciuppin” which is a simple fisherman’s stew. Once this stew reached the Bay Area, it was adapted using the local seafood. Through dialect combinations, the name eventually evolved into Cioppino. A more amusing story tells us that the name comes from the cry of Italian cooks on the Wharf calling to the fisherman as they would come into dock to “chip in” some of their catch to the community soup pot. This unlikely explanation does highlight the essence of the dish: a combination of what is seasonal and what is available.

American Cioppino reflects immigration patterns, ethnic heritage, and local adaptation. It is a fisherman's stew with ancestral links to French Mediterranean bouillabaisse and Italian Ligurian cacciusso. Recipes for Cioppino stew vary widely depending on the restaurant or chef preparing it as well as the seafood available. Despite the variety in recipes, Cioppino’s defining characteristics are a tomato based broth that has a touch of spice, a variety of seafood, just enough garlic, and a liberal amount of wine to finish it off. The signature San Francisco Cioppino is accompanied by a side of sourdough toast used to soak up the sweet and flavorful broth.

Come try a taste of this American stew that is steeped in history. It will warm you up on cold winter days and give you comfort while you dream of the warm spring times ahead.

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Item: Grilled Chicken & Mushroom Risotto
Where: Holmes Dining Hall
Station: Pasta
Date: Friday, January 25th
Meal: Dinner, 4:30pm-7:00pm

Risotto, meaning “little rice,” has a long and interesting history in Italian culture. This dish is made of short grained rice that has been toasted and then cooked with flavorful broth to produce a creamy yet al dente rice dish. Risotto has become popular in many restaurants, even those that don’t specialize in Italian cuisine. One of the things that makes this dish so attractive is its versatility. By adding various vegetables, meats, cheeses and even fruits, the basic recipe can be turned into hundreds of new and exciting entrees.

Rice arrived in Italy through Sicily; brought over from India by Arabs. During the eighth century, while Italy was under Arab control, the use of rice increased significantly. In the 14th century, the Spanish increased the cultivation of rice in the Po Valley of Italy where the environment is highly suitable to the new crop. Rice quickly became a staple in Italian cuisine. Some of the best varieties for making risotto are Arborio, Carnaroli and Vialone Nano.

Risotto is cooked differently than other varieties of rice dishes. The dish is made by sweating some onions in a bit of olive oil or butter. The rice is then added and toasted in the oil with garlic. Once the rice has toasted slightly, some flavorful stock is added. Once absorbed, more stock is added and cooked until absorbed. This process continues until the rice is completely cooked. The final product should be creamy and the grains should be slightly al dente. The creaminess is achieved partly by stirring the rice as it cooks; this loosens the starch from the grains and incorporates it into the surrounding liquid. The rice is traditionally finished with a touch of wine, butter, and parmesan to enhance the creaminess of the dish.

Risotto Milanese is said to be one of the first classic risotto dishes. While Duomo di Milano was being built in 1574, the young apprentice Valerius was in charge of staining the glass for the cathedral. Everyone teased the young apprentice about the bright colors of the glass he produced and accused him of adding saffron to the pigments he used. Tired of the teasing, he decided to return the joke by adding some saffron to a rice dish being served at his master’s wedding. The rice was so good that the recipe spread quickly through Milan and to this day is known as Risotto alla Milanese. Other classic recipes for risotto include Risotto al Barolo, made with red wine; Risi e Bisi is essentially a traditional risotto with sweet green peas added. Other common variations of risotto include tomato risotto, squash risotto, and wild mushroom risotto.

Dining Services offers Risotto at Holmes Hall at the pasta station. This week we feature Grilled Chicken & Mushroom Risotto which is finished with parmesan, butter and wine. Give this dish a try and experience a little taste of Italian history.

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Event: "Claim Your Space" Kick-Off Dinner
Where: Tobey-Kendel Dining Room & Holmes Dining Hall
Date: Wednesday, February 6th
Meal: Dinner, 4:30pm-7:30pm

We hope you are having a great semester. Here in Dining Services we are looking forward to some special events in the Dining Rooms and we hope you are too! Our “Claim Your Space” Dinner is on Wednesday, February 6th at Tobey-Kendel and Holmes. This dinner is a kick-off for Residence Life’s return sign-up event. We will have carnival games, prizes and a menu full of fun foods!

One of the items that we will be featuring at the Claim Your Space Dinner is the Chicago-style hot dog. Much like any food item, it is difficult to determine the origin of the Chicago-style dog. The roots of this hotdog go all the way back to 1893 in Chicago. The first Chicago dog was popular, because it was a delicious meal for only a nickel.

A Chicago Dog is made from an all beef natural-cased hot dog that will snap when you bite into it. It is prepared by steaming or boiling. The dog is then topped with neon green sweet pickle relish, a crunchy dill pickle spear, onion, tomato, sport peppers (often replaced with banana peppers), and a dash of celery salt and is served on a poppy seed bun. In Chicago, it is considered taboo to put ketchup on the Chicago Dog and some shops even refuse service if ketchup is requested. These dogs are so popular in Chicago that the city boasts more hot dog establishments than fast food restaurants.

Check out Chef’s Corner next week for more details on the menu and games at the “Claim Your Space” Dinner and for other special events coming up in the dining rooms.

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Item: Mixiote (meesh-ee-OH-tay) Pork
Where: Tobey-Kendel Dining Room
Station: Que Pasa
Date: Friday, February 8th
Meal: Lunch, 11:00am-1:30pm

This week Que Pasa at Tobey-Kendel will feature an authentic Mexican dish called Mixiote (meesh-ee-OH-tay). The word “mixiote” is used in two ways: to refer to the cooking method itself and to describe the wrapper used in the cooking process. Mixiote consists of meat, traditionally steamed in cactus leaves, then topped with an extravagant aromatic chili sauce. The mixiote wrapper is made up of the outermost layer of the of the pulque agaves called the maguey leaf or penca.

Preparing a dish mixiote style is one of the most unique methods in Mexican cooking. Small packages of chile-seasoned meat are wrapped in a transparent skin from the maguey-tree leaf and then cooked over an open fire. When steamed, the leaf wrapper infuses the meat with a distinctive herbal flavor. The origins of mixiote date back to pre-Columbian Mexico. Legend has it that the god-prince Quetzalcoatl sent shooting stars to earth to form the first maguey plant. These plants were one of the most complete sources of nutrition in pre-Hispanic Mexico. The Aztecs used maguey for food, writing paper, sweetener, fiber to make ropes and clothing, and as an ingredient in a fermented beverage (similar to beer), called pulque. Because it takes each maguey leaf eleven years to grow, the trees have become endangered. It is now common to see parchment paper or banana leaves take the place of the Maguey for preparing mixiote style food.

In Dining Services, we use fresh banana leaves to enclose tender pork, chilies, herbs and spices. The aromas of these are trapped inside the wrapper and infused into the pork before the pork is shredded and covered with a rich chile sauce. Try this with a warm tortilla and rice to make a complete meal. UNC Dining Services is pleased to share this dish with you and we hope you enjoy a true taste of Mexico.

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Item: Quinoa (KEEN-wah)
Where: Holmes Dining Hall & the UC Food Court
Date: Tuesday, February 12th @ the UC Food Court for Lunch, 11:00am-1:30pm
Date: Thursday, February 14th @ Holmes for Dinner, 4:30pm-7:00pm
Date: Sunday, February 17th @ Holmes for Dinner, 4:30pm-7:00pm

In the wide world of food, we often explore the past to discover something new. Quinoa (KEEN-wah) for example is a food that has been consumed for over 5000 years, yet it is fairly new to the American table. This “Mother Grain” was a staple of the Ancient Inca diet along with potatoes and corn.

Quinoa, often called “Superfood” or “Supergrain,” contains more protein than any other grain as well as eight essential Amino Acids. Quinoa is a well-balanced source of vital nutrients is also high in calcium and iron. It is also high in lysine, methionine and cystine and lower in carbohydrates than most grains. This little bead-shaped grain packs super nutrition into a small package.

Quinoa is versatile and cooks like rice, but in half the time. Before cooking, the seeds must be rinsed to remove their bitter resin-like coating, which is called saponin. Toss with vegetables in salad; add a bit to a soup in place of barley; use as a replacement for rice or mix together with other grains. By itself or complemented with other foods, Quinoa adapts itself nicely to many different dishes. Its neutral flavor leaves plenty of room to season and use in multiple ways.

In Inca tradition, the Emperor would sow the first quinoa seeds of the season using a golden shovel or tool on this sacred grain which was used in many religious ceremonies. Quinoa was also used to sustain Incan armies, which frequently marched for many days eating “war balls” which were a mixture of quinoa and fat. During the European conquest of South America quinoa was scorned by the Spanish colonists as "food for Indians", and actively suppressed. In place of Quinoa the Spanish encouraged cultivation of the more widely adaptable corn and potatoes.

There are over 1800 varieties of Quinoa. It is the fruit of a plant in the chenopodium family and it is related to beets, spinach and Swiss chard. Quinoa is an annual herb that grows from three to six feet high, and like millet, its seeds are in large clusters at the end of the stalk.

The first agricultural experimentation with Quinoa in the US actually took place in Colorado in 1982. The Quinoa Corporation, stationed in Boulder at the time, brought some of the first seeds to the US from Peru. Quinoa thrives in an environment with low rainfall, high altitudes, thin, cold air, hot sun, subfreezing temperatures, and even poor, sandy, alkaline soil. A perfect crop for Colorado! There are currently five farms in Colorado growing quinoa as a commercial crop. In 1988, after a processing facility was provided by the Pillsbury Company to remove saponins from quinoa, The North American Quinoa Producers Association was formed and a small processing plant was started for the Colorado crop.

UNC Dining Services supports Colorado Agriculture and is a Colorado Proud member. We are constantly looking for opportunities to use Colorado Products; quinoa is one you can look forward to soon.

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Item: Raita & Curry
Where: Holmes Dining Hall
Station: Wok 'n Roll
Date: Thursday, February 21st
Meal: Lunch, 11:00am-1:30pm

Indian cuisine is growing in popularity in the United States. A favorite component of this cuisine is raita, a Northern Indian condiment based on yogurt (dahi). Few meals of India can be considered complete without it. Raita contains a variety of ingredients depending on the region of India it is from and the dish it will compliment. In most cases raita is served chilled and will accompany spicy foods. The creamy coolness provides a harmonious balance with zestier flavors.

There are many variations for raita. The most common is cucumber raita. Yogurt is seasoned with cilantro, cumin, mint, cayenne pepper, and other herbs and spices. Vegetables such as cucumber and onions are mixed in. But in authentic versions, cucumber is left out. Ayurvedic tradition considers a mixture of cucumber and yogurt to be an unbalanced combination which can cause unbalance in the body. However, familiarity and similarity of cucumber raita with that of Greek Tzatziki sauce has lead to its popularity for other cultures and especially here in the US.

Raita has a cooling effect on the palate which makes it a great complement for spicy Indian dishes. In Southern Indian cuisine, such as that found in the Bangalore region, finely chopped or diced carrots will be used to mix with the dahi yogurt. Others varieties may include, mint, fruits, nuts, vegetables and spinach.

Raita is an excellent compliment for curry which we also serve here in Dining Services.
In The Wok areas of both Holmes Dining Hall and Tobey-Kendel you will occasionally find a variety of curries offered. There are always at least three types served; red, green and yellow to provide a variety to choose from. One of the curries will always be a vegetarian combination and all will vary in degrees of spiciness and flavors. With our curries we offer jasmine rice, flat bread, pakoras (vegetable fritters) and of course, a variety of raitas. Since 31%, of the population (approx 1,129,866,154) of India is vegetarian and beef is not eaten by most Hindus, beef curry recipes are not often used. Chicken and lamb curries are more common and traditional.

The array of offerings at The Wok could be compared to what is called Thali (Hindi word meaning plate). Thali is a traditional way of serving meals in India in which a variety of curries and condiments are served to the diner on a large plate. The thali style of eating is gaining popularity in the US since you can get multiple types of food and flavors in one meal. It is a great way to explore new flavors and to balance out your meal. Give our curries a try and build your own Thali. And…don’t forget the raita!

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Item: Couscous
Where: Tobey-Kendel Dining Room
Station: Home Plate
Date: Wednesday, February 27th
Meal: Dinner, 5:00pm-7:30pm

Couscous (KOOS-koos) is the national dish of North Africa and is as important to this region as rice to China or pasta to Italy. When asked to define the Maghreb (a region of North Africa bordering the Mediterranean Sea), President Habib Bourguiba of Tunisia allegedly replied that in Libya there was an imaginary north-south line. To the east of this line the staple food is rice, to the west it is couscous and at that line, the Maghreb begins.

Couscous has spread from its North African roots throughout the world picking up ingredients and influences along the way. The term couscous has two meanings; it can refer to the small beads of pasta made from hard wheat semolina or the dish created from it. Couscous, the pasta, starts as semolina flour which is moistened with salted water and then made into small beads using a fine mesh screen to form the grains. Once the grains have been run through the screens they are collected and allowed to dry, often in the sun. The word couscous is said to have either developed from the sound the granules make as they are rolled by hand or from the Arabic word kaskasah meaning “to grind” or “to pound.”

A couscous dish known as sfuf or Mesfuf is often incorporated into celebrations at the end of Ramadan, which attaches the dish to the concepts of abundance, fertility and fidelity. For the celebration, couscous is sweetened with sugar, studded with raisins, and sometimes topped with a little yogurt. Then it is placed in a perforated bowl on top of a steaming pot of stew that will impart flavors into the granules as they cook. The couscous is served with the stew and can also be served with other enhancements such as almonds, caramelized onions, raisins and spices such as cinnamon and saffron.

This versatile dish can also be mixed with vegetables, legumes, meat, fish or fresh fruit. Whether served in the most basic style of North Africa, the subtly spiced style of Morocco or the pepper spiced preference of Tunisia, couscous adapts itself well to many styles of preparations. Experienced diners in these cultures will expertly fashion little balls of the grains along with ingredients from accompanied dishes and with a flick of their right thumb pop the morsel into their mouth. We do not advise trying this technique in front of other guests without sufficient practice.

In Dining Services we use two types of couscous. The most common type, referred to as medium variety, is one millimeter in diameter. The other type we use is often called Israeli couscous; these beads are about the size of peppercorns. They require a longer cooking process and have a different texture than the medium variety. Look for both types on the weekly menus as they are offered regularly in the Dining Rooms. At Tobey-Kendel this Wednesday during dinner we will be serving Tunisian Lamb Stew with Okra, Braised Greens and Israeli Couscous with Toasted Almonds. Come try this taste of a night in Tunisia and see what this little pasta has to offer!

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Item: Waffles
Where:Tobey-Kendel Dining Room & Holmes Dining Hall
Meals:Breakfast Monday-Friday, Brunch Saturday & Sunday

A popular sight during breakfast in the dining rooms is awakening students, eagerly awaiting the use of the waffle irons. Steam rises from the hot irons as the freshly made batter is cooked to golden crisp, perfection filling the air with a nutty, malted aroma. For many, this aroma and the anticipation a hot waffle is more powerful than coffee for awakening the senses and getting the day off to a good start.

What is it about fresh waffles that make them so appealing? Is it the rich nutty aroma, the warm steam that rises, the crisp outside texture combined with the soft interior, or is it the toppings? Typically for breakfast you will find the standards toppings of butter and syrup, but on occasion you will see a wide variety of toppings such as strawberries, blueberries, cherries, chocolate chips, nuts, whipped cream, and flavored syrups. Sounds more like a dessert station, doesn’t it?

Surprisingly, waffles don’t always have to be topped with sweet things; they can be so much more than just the transport of syrup and butter to your mouth. Ingredients for waffles are similar to those of crepes, biscuits, and other breads. Thus, waffles can be prepared in savory ways, which is an emerging trend. This trend started in Asia and is now often seen on the west coast of the US in coffee shops and small food stands. How about waffles with smoked salmon and melted cream cheese? It works for bagels, so why not waffles? Or try topping your next waffle with eggs and sausage gravy for a twist on the original biscuits and gravy. Waffles can also be used as bread for sandwiches. Peanut butter and jelly on a waffle is a household favorite, but other sandwich ingredients work equally well, especially when warmed slightly.

Waffles first came to the United States when Thomas Jefferson brought a waffle iron back from France in 1790. Varieties of waffle recipes have been emerging ever since. A waffle combination with true American roots is the classic Chicken and Waffles. Allegedly started at the Wells Supper Club in Harlem which opened in 1938, the dish was created to serve guests who were at the club too late for dinner but too early for breakfast. This combination of fried chicken and a Belgian style waffle became a comfort food powerhouse.

What makes a Belgian waffle different from other any other waffle? The main difference is in size, as the Belgian waffle has deeper wells and a thicker texture. While traditional waffles use baking powder in the batter for leavening, Belgian waffles use yeast instead, making them lighter and fluffier.

Here in UNC Dining Services, we take pride the quality of the Belgian waffles we offer to our customers. In fact, we even cook the UNC Logo right into your waffle! The batter we use is made from a special patented waffle flour blend developed by Fred S. Carbon in 1937. Carbon’s Golden Malted Pancake & Waffle Flour became the world’s first improved flour, and is now used in Belgian Waffles at the finest hotels, restaurants, universities, and theme parks around the world. Enjoy a UNC waffle tomorrow morning at either Tobey-Kendel Dining Room or Holmes Dining Hall!

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Item: Paella (pah-ay-yah)
Where: Tobey-Kendel Dining Room
Station: Home Plate
Date: Friday, March 14th
Meal: Lunch, 11:00am-1:30pm

Spain has come into the culinary spotlight in recent years with the increased popularity of Tapas as well as the growing familiarity of quality Spanish wines. The cuisine and culture of this Mediterranean country deserve a closer look. Along with tapas, sherry, gazpacho and empanadas, Spain has offered the world other well-loved foods such as mayonnaise. A creation of the Baleric Islands in Spain, it is called Salsa Mahonesa since it was first noted as being prepared in the city of Mahon.
Another famous Spanish food is paella. The origin of this communal dish has become a topic of debate among food lovers for centuries. One explanation of how paella came to be is that a poor villager near the town of Valencia had a fiancée who was very sick, weak and bedridden. Because he had more love than money, he set out among the village knocking on doors and asking for anything that could be spared. It is not known exactly what he was given, but two things thought to have been included were rice and saffron. The man took all the ingredients home and prepared a restorative 'por ella' (‘for her’ in Spanish). According to this story, care of the person preparing the dish is the most important ingredient in paella.
To prepare paella, a special round, flat pan with sloping sides called a paellera is used. Traditionally heated over an open fire, these pans can range from sizes small enough to feed a couple to 10 feet in diameter or large enough to feed an entire village. Since paella is a communal dish, family members and guests commonly eat out of the single pan containing a wide assortment of ingredients. Jambalaya, a Louisiana Creole dish that has roots in France and Spain, is often thought to be a form of paella.
There is much disagreement over what constitutes authentic paella. If you ask two chefs what paella should contain and how it should be cooked, you are sure to start a heated discussion. Some argue paella should never include sausage, though whole regions of Spain would not consider paella complete without chorizo. Others insist it has to be cooked outside over wood coals to take on the proper flavor. Such differences make the dish unique; anything that causes such strong feelings regarding preparation has to be good.
Popular variations of paella are Paella Valenciana which is a combination of inland ingredients such as chicken, rabbit and green beans. Another common variation is La Paella de Marisco which combines ingredients from the coast such as shrimp, mussels, calamari and clams. Other rice-based dishes of Spain are simply called arroz, for example Arroz de Pollo (rice with chicken), but paella is king of them all. No matter what ingredients you prefer, when cooked with care, this dish is sure to satisfy.
For lunch this Friday at Tobey-Kendel Dining Room, Paella will be offered along with Sweet Potato Empanadas and Fried Plantains. Come give this Mediterranean favorite a try!

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Item: Taste of Iran
Where: Holmes Dining Hall
Station: Home Plate
Date: Monday, March 31st
Meal: Lunch, 11:00am-1:30pm

Food in the Middle East has a long and rich history. As far back as 6000 BC spices such as cardamom and turmeric were used in Persia. In 4000 BC inhabitants were flavoring their food with ingredients such as basil, cilantro, cumin, and caraway. These discoveries show that even in early civilizations, inhabitants were not just eating to survive but that flavor was an important part of life. When looking at the food from this region, one must remember that this culture has been perfecting their cuisine for over 6000 years.

Persia’s prime location along the trading route of the Silk Road accelerated the cultural influence to this area. Persia was an ideal stopping point for goods that came from China and India to be exchanged with those from the West. Exposure to the constant trade, especially spice trade, can be seen in the ingredients that are used to this day in classic Iranian Cuisine.

In order to shift this ancient culture into modern civilization, the Shah Mohammed Riza Pahlevi changed the name of his country from Persia to Iran in 1935. Because the country was historically known as Persia, the names are often used interchangeably.

Seasonings, spices, and herbs play an important role in the cuisine of Iran. Cinnamon, coriander, cloves, cardamom, sumac, turmeric and saffron are used to enhance the flavor of many dishes. Most dishes are not overly spiced; rather spices are used to enhance the flavor of main ingredients like vegetables and meats. Lamb is the prominent meat of choice but chicken and beef are also common. Fruits and nuts are often used to balance savory and sweet flavors in main dishes. Vegetables, nuts and fruits considered staples of the Middle East include pistachios, spinach, apricots, eggplant, lemon, limes, oranges, pomegranate, and almonds.

A unique ingredient often used in Iranian cuisine is rose syrup. The light floral flavor and aroma of this sweet syrup enhances many desserts and even beverages. Persian pastries are considered to be some of the best in the world. These sweet, crisp pastries include nuts and honey and are often enhanced with citrus or rose waters. The ingredients combine to make a unique textural and flavorful experience.

If you are ready to taste this rich history, Dining Services will be offering an Iranian Meal at Holmes Dining Hall on Monday March 31st during lunch. This special meal accompanies and highlights the theme of International Week: “Without Borders.” Between 11 a.m. and 1 p.m. you can enjoy this delicious meal along with an opportunity to learn about the true face of Iran from Iranian students and community members. (For more information on the discussion, please contact Alli Howe at allison.howe@unco.edu or 351-2396.) At lunch, Home Plate will feature a variety of salads; lemonade with rose syrup; braised lamb with tomatoes, navy beans, chickpeas and spices; chicken with walnuts, pomegranate and onions; and even a vegetarian entrée. Come try something new and explore cuisine “Without Borders!” Check out the International Week menus.

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Item: Taste of Cuba
Where: Tobey-Kendel Dining Room
Station: Home Plate
Date: Thursday, April 3rd
Meal: Lunch, 11:00am-1:30pm

The populated area on the island of Cuba is smaller than the state of Pennsylvania despite its small size; it is rich in history and in culture. By looking at common ingredients in Cuban cuisine, one can learn a lot about past influences and traditions.

The Spaniards, who have had a presence in Cuba since the days of Christopher Columbus, introduced many ingredients to the islands including ham (jamon). Thinking ahead, Spanish explorers released pigs on the Caribbean islands to ensure that there would be food available for future explorers. The pig population quickly grew on the islands which is why pork and ham are often included in Cuban dishes. The Spanish also introduced herbs and spices to this region including garlic, cumin, oregano, and bay laurel leaves as well as tomatoes.

Another contribution of the Spanish is sofrito, which is a staple in Cuban cooking. Sofrito consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil. It is used as a flavoring for many dishes such as black beans, stews, meat dishes, and tomato-based sauces.

In traditional Cuban cuisine, meats are often marinated in citrus juice, such as lime or sour orange juice, combined with garlic and spices. This type of marinade is referred to as “mojo.” The meats are then roasted over low heat until they are so tender they fall off the bone. The word “mojo” is also found in Spanish cuisine but usually refers to a red chili sauce or sauce colored with annatto seed.

Root vegetables are common to the Cuban diet including yucca, malanga, and boniato which are used as sides and also to add flavor to many Cuban dishes. In addition to the root vegetables, other starches such as rice and beans are popular. A combination of rice and black beans is often referred to as “Moros y Cristianos” and likely dates back to when the Moors conquered the Christians at the Iberian Peninsula in the 8th Century. The two cultures were eventually able to live side by side and the dish is a reference to the blending of the Moors and Christians from that period.

Dining Services will be offering Cuban Cuisine at Tobey-Kendel Dining Room on Thursday, April 3rd during lunch. This special meal accompanies and highlights the theme of International Week: “Without Borders.” Between 11 a.m. and 1:30 p.m. you can enjoy this delicious meal featuring exciting items like Mango Batido (mango milkshake) blended fresh to order, Adobo Marinated Chicken Empanadas, Ropa Vieja (tender beef cooked with sofrito), Congri (black beans and rice) and Papas Brava (spicy potatoes with chorizo and cilantro). Join us for a Cuban Meal “Without Borders!” Check out the International Week menus.

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Item: Chopsticks
Where: Tobey-Kendel Dining Room and Holmes Dining Hall

Chopsticks have an interesting history and a unique set of customs. Developed approximately 5,000 years ago in China, the first set of chopsticks was likely a pair of twigs used to retrieve a morsel of food from a simmering pot. Around 400 BC people became concerned with conserving food and fuel. Pieces of meat were made smaller to speed cooking and quicker cooking methods such as stir-frying were adopted. This allowed chopsticks to easily make the move from cooking utensil to eating utensil as the new small morsels of food required no cutting.

Confucius and his non-violent teachings are often credited with the widespread use of chopsticks. Being a vegetarian, he encouraged people to exclude the use of knives at the dinner table because the knife was a reminder of a slaughterhouse and lead to aggression. By 500 AD, chopstick use had spread from China to areas of Vietnam, Korea, and Japan. When first introduced to Japan, chopsticks were considered precious and were used exclusively for religious ceremonies.

Traditional chopsticks are made from a variety of materials. Bamboo is the most popular because it is inexpensive, readily available, easy to split, resistant to heat, and has no perceptible odor or taste. The wealthy often had chopsticks made from jade, gold, bronze, brass, agate, coral, ivory, and silver. It was rumored that silver chopsticks would turn black if they came into contact with poisoned food but silver actually has no reaction to arsenic or cyanide. On the other hand rotten eggs, onion, or garlic may release hydrogen sulfide which can cause silver chopsticks to change color.

The type of chopsticks used varies from country to country. In China, they are usually made of wood, are long and come to a round, slightly thicker end. In Japan chopsticks are often shorter and have a sharp point. Korean chopsticks are short with blunt ends and often made of plastic or metal. There are many styles and types of chopsticks for different occasions and uses. In many countries each member of a family, including young children, often has their own pair of chopsticks with personal designs.

Here are some etiquette techniques we found on www.japanguide.com to keep in mind when using chopsticks:

  • Hold chopsticks towards their end, and not in the middle or the front third
  • When chopsticks are not being used and when finished eating, they should be laid in front of you with the tip to left
  • Chopsticks should not be placed directly on the table; use a chopstick holder - the paper wrapper can be made into a holder if using a disposable pair
  • Chopsticks should not be stuck into food, especially not into rice - at funerals chopsticks are stuck into rice that is put onto the altar
  • Steer clear of passing food with chopsticks directly to somebody else's chopsticks - bones of the cremated body are passed that way from person to person at funerals
  • Stay away from spearing food with chopsticks or holding them in your hand as you would a sword
  • Do not point with chopsticks to something or somebody
  • Avoid moving chopsticks around in the air and playing with them
  • Do not move plates or bowls with chopsticks
  • Avoid rubbing chopsticks together since this implies that they are cheap and contain splinters

Some people claim that food tastes better when using chopsticks. This could be because it takes a bit more work. Using chopsticks encourages eating smaller bites allowing one to focus on the flavors and textures of smaller morsels of food, raising awareness of how much is actually being eaten. Whether you are a master of these ancient utensils or have never tried them, pick up a pair the next you time visit the Wok at Tobey-Kendel or Holmes or the Stir-Fry station at the UC Food Court.

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Item: Monte Cristo Sandwich
Where: Tobey-Kendel Dining Room
Station: The Grille
Date: Saturday, April 19th, 2008
Meal: Brunch, 11:00am-1:30pm

The creation of the sandwich is attributed to England’s John Montegu, the “Earl of Sandwich” in the late 1600’s. During a late night card game, the Earl supposedly asked a servant to bring him some meat between slices of bread so he could eat during the game without distractions such as plates and silverware. This was a brilliant idea, but it may not have been solely his own. Montegu may have been inspired from his travels to the Eastern Mediterranean. During his travels to this area, he witnessed Greeks and Turks eating meats on grilled pitas and flat breads, a traditional eating habit in these areas for thousands of years. Montegu gained his title of “Earl of Sandwich” after he commandeered a fleet off the town of Sandwich. Despite his original intention to be the “Earl of Portsmouth”, he accepted this title to pay homage to the town of Sandwich. If not for his change of heart, you might be ordering a Portsmouth at your favorite deli rather than the dearly loved sandwich that we all know today!

Sandwiches come in all shapes and sizes. Some are simply a piece of meat between slices of bread; others stand out as masterpieces of flavor and texture combinations. Some sandwiches are considered timeless favorites, such as the BLT, Grilled Cheese, Peanut Butter and Jelly, Reuben, and one of my personal favorites, the Monte Cristo. It is not certain when or where the first Monte Cristo sandwich was prepared, but is seems to have ties to the French Croque Monsieur. The Croque Monsieur is a hot sandwich made of two pieces of bread without crusts, buttered and filled with thin slices of Gruyere cheese and ham. The sandwich is then lightly browned on both sides and topped with a white Gruyere cheese sauce called Mornay sauce. The sauce-drenched sandwich is then cooked au gratin (breaded and browned in the oven). This creation can be traced to a Parisian cafe on the Boulevard des Capucines in 1910.

Whether the Monte Cristo evolved from the Croque Monsieur is debatable, but both creations are delicious. The Monte Cristo sandwich begins with two slices of white bread spread lightly with Dijon mustard. The bread is then topped with thinly sliced ham and Gruyere cheese. This simple ham and cheese sandwich is dipped in an egg batter and grilled to golden brown on a seasoned skillet. To finish it off, the sandwich is sprinkled with powdered sugar and served with a side of syrup or fruit preserves. These final additions may sound strange, but the combination of sweet and salty flavors is actually quite popular. These complimentary flavors are commonly enjoyed in items such as chocolate covered pretzels or French fries and ketchup.

The Monte Cristo started to gain popularity in the United States in the 1960s. Disneyland’s Blue Bayou restaurant in Anaheim, California began serving this sandwich in 1966. The hundreds and thousands of visitors to the park quickly spread this tasty creation across the country and throughout the world. The Monte Cristo is still on the menu today at Disneyland and is served to customers every day. If you have never tried this classic sandwich, come to Tobey-Kendel Dining Room for brunch this Saturday and give it a try!

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Item: Beef Braciole
Where: Tobey-Kendel Dining Room
Station: Prima Pasta
Date: Friday, April 25th, 2008
Meal: Dinner, 5:00pm-7:30pm

When you think of Italian food, what comes to mind? Most people think of pasta, lasagna, spaghetti or even Fettuccini Alfredo, but there is so much more to Italy than these common menu options.

Italian food cannot be categorized by itself nor can it be divided into Northern and Southern styles of cooking. Each region, city and household has a unique way of preparing traditional dishes in ways that have been passed down through generations. In spite of regional differences, Italian food is often characterized as being adaptable, fresh, and made from a knowledge and respect for the source of ingredients.

Because each cook brings their own interpretation into the food they prepare, Italian cuisine is not known for consistency in method of preparation from one restaurant to the next; especially when compared to the very structured style of classic French cuisine. French fare boasts detailed recipes and ingredients used to prepare meticulous lists of food items which are defined into specific categories. It is interesting when you consider that the haute cuisine of France came about through the influence of Italian chefs.

In 1533, Catherine de Medicis of Italy married Duc d’Orleans, who later became Henry II of France. The chefs and pastry chefs Catherine brought along introduced the French to concepts such as forks and napkins, courses for meals, pastries and sweets, use of ingredients such as spinach and tomatoes, and an overall refined way of eating.

The variety of cooking styles in Italy may have been influenced through nomad invasions in the country’s early development. King Otto I of Germany invaded Italy, in 962 when was crowned emperor by the Pope. This union of Italy and Germany marked the beginning of the Holy Roman Empire.

German influence may have helped create the Italian dish known as Braciole (brah-chee-OH-lah). This dish may not come to mind when you think about Italian food, but I hope from now on it will. The German dish Rouladen and French Roulade share many similarities to Braciole. In Italy, the word braciola often implies different meanings depending on the part of the country you are in. In Southern Italy, it may refer to a cutlet of beef cooked in a sauce or over the grill. In the north, it likely refers to a slice of meat rolled up around a filling, referred to as Involtino.

UNC Dining Services serves Braciole in Trapani or big braciola, a version of the classic dish. Tender beef is rolled pinwheel fashion with prosciutto, pine nuts, basil, provolone, garlic, and herbs. It is then seared and braised in red wine tomato sauce. The beef is sliced and served with the rich sauce in which it was braised. Although no pasta is used in the recipe, we serve Braciole with garlic herb orzo and roasted vegetables. Come try some this week and get a taste of a dish that is rich in Italian taste and history.

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Item: Deep Dish Pizza
Where: Holmes Dining Hall
Station: Pizzeria
Date: Friday, May 2nd
Meal: Lunch, 11:00am-1:30pm

Pizza has long been popular among college students. However, they are not the only ones who enjoy sharing a pie with friends. The United States is the largest consumer of pizza in the world; an average American eats 28 pounds of pizza per year.

According to Linda Stradley’s article on whatscookingamerica.net, the timeline of pizza followed this path. When Mount Vesuvius erupted in Italy in 79 AD, it uncovered possibly the first evidence of pizza production, linking the heritage of pizza to the Naples area. In the ashes of Pompeii, the ruins of structures were found with tools that look much like those used in a modern day pizzeria.

Tomatoes were likely not included in the recipes of Pompeii, since they were originally thought to be poisonous. They were brought back to Europe from Peru by early Italian explorers. The people of Naples began to dispel the myth of their poisonous properties by topping bread with tomato slices.

While on vacation in Naples in 1889, the King of Italy, and his wife, Queen Margherita di Savoia, sampled the pizza of a local pizzaioli (pizza chef). The Queen’s favorite had mozzarella, basil, and tomatoes; the colors of the Italian flag. Raffaele Esposito, the pizza chef, honored the queen by naming this specialty "Pizza Margherita.”

As Italians immigrated to the United States in the late 1800s, pizza followed. In 1905, Gennaro Lombardi of New York is said to have opened the first U.S. pizzeria.

Italians started moving to Chicago from Italy around 1850 and by 1940 there was a significant Italian population in the area. In 1943, Pizzeria Uno was the first restaurant credited with creating the Chicago-style pizza. The pizza cook, Rudy Malnati, produced the popular deep dish pizza for Uno’s.

Chicago-style pizza took root in the age of comfort food, casseroles, and getting the most out of your pennies in the wake of The Depression. Deep dish pizza fit these needs; its popularity fueled by soldiers returning from Italy after World War II, bringing with them an appetite for pizza.

Chicago-style pizza is baked in a two-inch deep pan; cheese is placed directly on top of the crust and crushed tomatoes rather than sauce are layered on top. Because the “pie” is baked for 45 minutes and has a thick crust, this is not a quick meal or a portable one like its relative the New York-style pizza.

Dining Services brings a “taste of Chicago” to the pizza station at Holmes by offering Chicago-style deep dish pizza. We make the flavorful dough from scratch, add herbs and garlic, and allow it to rise in deep dish pans. We add mozzarella cheese and a variety of ingredients, top with crushed tomatoes, sprinkle with parmesan, and bake for 40 minutes. Chicago-style pizza is a “fork-full” so stop in to enjoy a slice!

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Item: May is National Hamburger Month!
Where: Tobey-Kendel Dining Room & Holmes Dining Hall
Station: The Grille
Date: Monday, May 5th @ Tobey-Kendel Dining Room for Lunch, 11:00am-1:30pm
Date: Friday, May 9th @ Holmes Dining Hall for Lunch, 11:00am-1:30pm

May is National Hamburger Month and hamburgers have a long, remarkable history to explore. During the time of Genghis Kahn (1167-1277), the Mongols would ride for days without rest in pursuit of their next conquest. To enable a meal on the go and negate the need for setting up camp to cook, meat scraps were placed under the rider’s saddles. As they rode the meat was tenderized between the saddle and the horse. When the Mongols invaded Russia, this style of non-cooking was noticed and adapted by the Russians, who called it steak tartare (tartare being the Russian name for Mongol).

In the 1600s, Germans began to conduct trade with Russia and were soon introduced to the steak tartare. In the Port of Hamburg, the shredded meat patties were served cooked for the first time and quickly became a popular meal in Germany. It wasn’t until the late 1800s that chopped beef patties were introduced to the United States. Vendors began to sell “Steak in the Style of Hamburg” to attract German sailors in the New York harbor.

How the “Hamburg Steak” evolved into the burgers of today is a topic of debate. Many stories from the period of 1885-1904 claim to be the start of the hamburger. One of the oldest stories from 1885, about 15-year-old Charlie Nagreen of Seymour, Wisconsin, who noticed his meatballs were not selling at the county fair. He flattened the meatballs and placed them between two pieces of bread to improve their portability. Still a popular story, in 2007, the Wisconsin Legislature declared Seymour, Wisconsin as “Home of the Hamburger.”

In 1904, the hamburger hit the scene at the World’s Fair in St. Louis, Missouri. It was considered a “new sandwich” by a New York Tribune writer covering the fair. The hamburger became widely accepted across America by the mid 1930s, with the help of the popular comic strip Popeye. The character Wimpy was well known for his hamburger addiction. Hamburgers today are an integral component of American Cuisine. What summer cook-out would be complete without the smell of hamburgers on the grill?

You don’t need to travel far down any main street in America to see the importance of the hamburger to our culture. A hamburger represents entrepreneurism thanks to Richard and Maurice McDonald who started the first McDonald’s restaurant in 1948. From fast food to diners and upscale restaurants, the hamburger has been topped with just about every condiment imaginable. Whether you like yours with “lettuce and tomato and French fried potatoes” like Jimmy Buffett, or mushrooms and blue cheese, the hamburger will be an adaptable part of the American diet for many years to come. Join us in celebrating National Hamburger month at Tobey- Kendel and Holmes.

Special thanks to Linda Stradley, whatscookingamerica.net, www.ahamburgertoday.com, www.npr.org and the Food Lover’s Companion by Sharon Tyler Herbst and Ron Herbst for sharing the wonderful and interesting history of hamburgers.