Rachel Zarrow – The Stanford Daily https://stanforddaily.com Breaking news from the Farm since 1892 Mon, 14 Jan 2013 08:28:42 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.3 https://stanforddaily.com/wp-content/uploads/2019/03/cropped-DailyIcon-CardinalRed.png?w=32 Rachel Zarrow – The Stanford Daily https://stanforddaily.com 32 32 204779320 In Good Taste: ‘Bark’-ing up the Right Tree https://stanforddaily.com/2013/01/14/in-good-taste-peppermint-bark-recipe/ https://stanforddaily.com/2013/01/14/in-good-taste-peppermint-bark-recipe/#respond Mon, 14 Jan 2013 09:30:11 +0000 https://stanforddaily.com/?p=1074048 The gist of making peppermint bark is simple: melt chocolate bars into liquid form so that crushed candy canes will stick to it, like gluing sequins to a costume. Then let the chocolate return to solid form, and voila: peppermint bark.

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If I were going to hibernate for the winter, my number one source of sustenance would probably be peppermint bark. Since high school, I’ve made it every winter, and it has gotten me through some very dark cold days: an ice storm, a snowstorm, the college application process and studying for exams.

It is the perfect treat because it doesn’t require many ingredients, much patience or any baking prowess. The gist of making peppermint bark is simple: melt chocolate bars into liquid form so that crushed candy canes will stick to it, like gluing sequins to a costume. Then let the chocolate return to solid form, and voila: peppermint bark.

 

Ingredients

Semisweet chocolate bars (I used 15 ounces of mixed bars – Ghirardelli, Green & Black’s and Scharffen Berger)*

White chocolate (I used 8 ounces or 2 bars of Ghirardelli)*

Candy canes (12-24, depending on how much peppermint flavor you prefer)

*Be sure to use chocolate bars instead of chocolate chips because they melt better.

 

Steps

1. Line a metal baking sheet with aluminum foil. (The larger the baking sheet you use and the more you spread out the chocolate, the thinner the bark will be.)

2. Unwrap the candy canes and put them in a gallon-sized plastic bag. Put this bag in another bag (otherwise your kitchen will be covered with minty powder). Crush the double bag of candy canes using a can, jar, mallet, hammer or chemistry textbook. Be sure that the larger pieces of candy canes are crushed into flakes but that you haven’t pulverized the candy canes all into dust.

3. Chop up the semisweet chocolate bars into small pieces so that they melt faster. Melt the chocolate either in the microwave or via a double boiler (this means placing the chocolate in one metal bowl or saucepan over another saucepan of boiling water). Stir the chocolate constantly until it is melted, and be sure not to burn it, especially if using a microwave.

4. Remove the chocolate from the heat, and with a spatula, pour it onto the lined pan, spreading it to your desired thickness.

5. Repeat step 3 with the white chocolate – be sure to use a clean pot.

6. Pour the white chocolate on top of the semisweet chocolate. (I like to flick the white chocolate using a fork, a la Jackson Pollock, on top of the smooth bittersweet chocolate).

7. Sprinkle the peppermint flakes on top. Stick the pan in the freezer, do 30 minutes to an hour of homework, and then check on it. If it has hardened and returned to chocolate bar form, then it’s ready to be eaten!

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In Good Taste: Dressing up your salad https://stanforddaily.com/2012/11/16/in-good-taste-dressing-up-your-salad/ https://stanforddaily.com/2012/11/16/in-good-taste-dressing-up-your-salad/#respond Fri, 16 Nov 2012 08:50:59 +0000 https://stanforddaily.com/?p=1073179 Making the perfect salad is slightly more complicated than throwing lettuce in a bowl and calling it a day. But it’s not so complicated as to justify buying a premade salad at the grocery store or always going out to eat a salad. There are no steadfast rules to salad-making, but these guidelines will make your salad something you look forward to (like taking an IntroSem) rather than something mandatory and boring (Thinking Matters).

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In Good Taste: Dressing up your salad
RACHEL ZARROW/The Stanford Daily

Making the perfect salad is slightly more complicated than throwing lettuce in a bowl and calling it a day. But it’s not so complicated as to justify buying a premade salad at the grocery store or always going out to eat a salad. There are no steadfast rules to salad-making, but these guidelines will make your salad something you look forward to (like taking an IntroSem) rather than something mandatory and boring (Thinking Matters).

 

Guidelines for the perfect salad

Put a little thought into it. Try to balance various elements like sweet, salty and bitter. If you add something sweet, such as fresh or dried fruit, counter it with something salty like cheese or croutons. If you use a soft cheese, add something crunchy, such as seeds or nuts. With a bitter lettuce such as arugula, consider mild ingredients like tomatoes and mozzarella.

Dressing should be mixed in at the last minute. Otherwise everything will wilt and soggify. (Remember it this way: Keep your salad naked for as long as possible. Getting dressed shouldn’t happen until the last minute possible.) 

Toast nuts before adding them–it will make them less waxy. Toasting the nuts (either on the stove or in the oven) will make them more flavorful and earthy. 

Add crunchy things at the last minute. If you plan to add anything crunchy such as croutons or nuts, add them last or else they will get soft.

Add a grain. To make a salad into more of a meal, add a grain such as quinoa, farro or barley. Just make sure that the grain you cook has cooled before you add it. Otherwise, the lettuce will wilt.

Wash greens before using. Even if it says prewashed, there have been E. coli scares recently, and it’s always better to be careful. (There’s nothing like a little food poisoning to make you resent a food for the rest of your life.) Rinse the greens in a bowl of water; then dry them with towels or a salad spinner. Drying lettuce is important because the oils in the dressing won’t stick well to wet greens.

Make your own dressing. Homemade dressing is easy and much tastier than anything store-bought. The following is a recipe for my favorite dressing.

 

My mom’s salad dressing

My mom has been making a variation of this balsamic vinaigrette for years. It is not only delicious, but it also tends to impress dinner guests.

 

Mix the following ingredients together in a small bowl with a fork:

1 tablespoon extra virgin olive oil

1/2 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon maple syrup

1 teaspoon lemon juice

Fresh cracked black pepper and sea salt to taste

(Makes about 3 tablespoons, or enough to dress 1-2 salads.)

 

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In Good Taste: Satisfy Your Sweet Tooth In Palo Alto https://stanforddaily.com/2012/11/05/in-good-taste-satisfy-your-sweet-tooth-in-palo-alto/ https://stanforddaily.com/2012/11/05/in-good-taste-satisfy-your-sweet-tooth-in-palo-alto/#respond Mon, 05 Nov 2012 08:30:35 +0000 https://stanforddaily.com/?p=1072567 After dinner in Palo Alto, one has two options for nightlife: beer or frozen yogurt. But tucked behind floor-to-ceiling windows, chef cases of the sweetest treats await those willing to search.

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In Good Taste: Satisfy Your Sweet Tooth In Palo Alto
RACHEL ZARROW/The Stanford Daily

After dinner in Palo Alto, one has two options for nightlife: beer or frozen yogurt. When it’s too early for beer, or when it’s just time for something sweet, the Palo Alto dessert scene seems to be a barren landscape offering only froyo and the occasional cupcake.  But tucked behind floor-to-ceiling windows, chef cases of the sweetest treats await those willing to search.

When I’m craving a hit of the strong stuff – rich, dark chocolate – I like to treat myself to a truffle at Monique’s Chocolates. Monique’s, located on Bryant Street, is truly one of Palo Alto’s hidden gems. And though it opened in 2010, not many students know it exists.

Proprietor Mark West makes the truffles in house with chocolate from all over the globe. Monique’s also has a build-your-own hot chocolate menu; customers can choose the chocolate (in percentage ranging from milk to dark), the liquid (milks, water, etc.) and the spices. Another specialty is the s’more, a bar made of all of the traditional s’mores ingredients but served flambéed.

At Monique’s, the specialty truffles change seasonally; my current favorite is the chai truffle, spiced with chai and topped with crystallized ginger. In a similar stroke of creative genius a few years ago, West developed a back-to-school truffle with peanut butter and jelly. For Halloween this year, one of the truffles is studded with peppercorns, and another contains bits of spicy red pepper.

In Good Taste: Satisfy Your Sweet Tooth In Palo Alto
RACHEL ZARROW/The Stanford Daily

To satisfy any other sugar cravings, one can delight in Chantal Guillon, a small sweet spot specializing in macarons made with all-natural ingredients, which just opened downtown. Although purists might cringe, my favorite flavors were the pumpkin and the red velvet. The pumpkin macaron filled with a creamy puree wasn’t too heavy on the spices. The red velvet, which some consider the nouveau riche of macaron flavors, was surprisingly sweet, more like classic cupcake frosting rather than ordinary macaron filling.

The best part about the spread of options is that rather than tasting like imitations, the flavors taste exactly as they should. The only downside is that Chantal Guillon closes pretty early, at 8:00 p.m. on Friday and 9:00 p.m. on Saturday, making it less than ideal for post-party snacking.

While both Monique’s and Chantal Guillon do well with the classics – perfectly composed truffles at the former and crumbly pistachio macarons at the latter – both shops triumph with their seasonal specials. I recommend that you try both spots, especially before an upcoming holiday. That way, you can try one of the seasonal specials and buy all of your holiday gifts.

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Muesli: From Switzerland to your Dorm Room https://stanforddaily.com/2012/10/22/muesli-from-switzerland-to-your-dorm-room/ https://stanforddaily.com/2012/10/22/muesli-from-switzerland-to-your-dorm-room/#comments Mon, 22 Oct 2012 07:30:51 +0000 https://stanforddaily.com/?p=1072079 n America, muesli is the best-kept breakfast secret. I’m convinced that only a few people know about the glory of muesli, and that they are trying to keep it away from the mainstream. But I believe in equally delicious breakfast for all, so I’m going to break the veil of silence.

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Muesli: From Switzerland to your Dorm Room
Rachel Zarrow/The Stanford Daily

In America, muesli is the best-kept breakfast secret. I’m convinced that only a few people know about the glory of muesli, and that they are trying to keep it away from the mainstream. But I believe in equally delicious breakfast for all, so I’m going to break the veil of silence.

Muesli is the result of a passionate threesome of granola, yogurt and oatmeal. It’s about as visually appetizing as an old sock, but after one bite, you’ll be hooked. You’ll find yourself going to bed early just so that you can wake to consume the muesli in the fridge that you made the night before.

What is muesli exactly? It’s a breakfast cereal that was created in Switzerland at the turn of the 20th century. According to varying recipes, muesli is usually made of rolled oats, nuts and fresh and dried fruits. Like granola, muesli can be found in the cereal aisle of many grocery stores.

First, you should toast the oats, nuts and coconut, then mix the dry ingredients with yogurt, and finally add spices. Toasting the oats gives the dish a deeper flavor; mixing the whole concoction — wet and dry ingredients alike — gives it a thicker consistency. Muesli also stores well overnight in the fridge and can even be better the next day. If the oats have soaked up too much of the yogurt, you can simply add more yogurt or a touch of milk.

After experimenting with a few varieties, here is the recipe that I have developed. It’s just a rough guideline; add different fruits or nuts to your liking.

Muesli:

– 1 cup rolled oats (not instant)

– 2 cups plain yogurt (I use low-fat)

– 1/4 chopped apple, 1/2-inch diced

– 1/4 cup slivered almonds

– 1/4 cup shredded unsweetened coconut

– 1/4 cup chopped dried fruits

– 2 tablespoons raisins

– 1 tablespoon honey

– 1 tablespoon fresh-squeezed orange juice

– 1/2 teaspoon cinnamon

– 1/4 teaspoon vanilla extract

Using a frying pan over medium heat, toast the oats for about eight minutes or until they start to smell fragrant and appear pale golden. Remove from the frying pan.

Muesli: From Switzerland to your Dorm Room
Rachel Zarrow/The Stanford Daily

Use the same method to toast the slivered almonds. Once they start to get a bit golden, add the coconut. The second they start to appear golden and smell, remove it all.

Mix the oats, nuts and coconut in a bowl; let it cool. Once cooled, add the yogurt. Stir in the chopped apple, dried fruits and raisins; add the honey, orange juice, cinnamon and vanilla.

Enjoy for breakfast, lunch, snack or dessert. Eating it for dinner is not forbidden either.

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Palo Alto’s Got Sol https://stanforddaily.com/2012/06/01/palo-altos-got-sol/ https://stanforddaily.com/2012/06/01/palo-altos-got-sol/#respond Fri, 01 Jun 2012 07:59:41 +0000 https://stanforddaily.com/?p=1067963 I liked Palo Alto Sol before Mark Zuckerberg did… or at least before last Friday’s New York Times reported that he did. According to the Times article, Palo Alto Sol was one of the restaurants chosen to cater his wedding to Priscilla Chan on May 19.

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I liked Palo Alto Sol before Mark Zuckerberg did… or at least before last Friday’s New York Times reported that he did.  According to the Times article, Palo Alto Sol was one of the restaurants chosen to cater his wedding to Priscilla Chan on May 19.

 

Palo Alto Sol, located on California Avenue, offers diners a wide selection of unique dishes from Puebla, Mexico.  Upon entering Sol, one immediately feels transported to another world or at least to a lively fiesta. While it’s often difficult to get a table, diners will find that Sol is worth the wait – especially since the wait often includes chips, salsas and perhaps a margarita at the bar.

 

After being welcomed by the friendly servers, whether waiting at the bar or seated at my table, I am always pleased with the aforementioned tortilla chips.  The chips are served with three salsas – one mild, one smoky and one zesty.  The fresh guacamole, also a personal favorite, provides a mild respite from the fiery yet addictive salsas.

 

The Sopa Azteca, one of their specialties, is a massive bowl of tortilla soup, loaded with avocado, tomatoes, tortilla strips, cilantro, cheese and chicken.  Sopa Azteca is the ultimate comfort food; while I won’t claim that it’s a bottomless bowl, a la Olive Garden, it is a rather hefty and potentially shareable portion.

 

During my most recent visit, what impressed me most was the section of Sol’s dinner menu devoted sole-ly, (pun-intended) to Enchiladas.  I tried the Chipotle Cheese Enchiladas, which were drenched in a smoky and complex sauce.  Other popular items include burritos, fajitas, and various combination platters.

 

After a satisfying dinner at Sol, it’s easy to see why the Facebook billionaire chose this restaurant to cater his wedding.  It’s that good.

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In Good Taste: Taste of Palo Alto takes the cake https://stanforddaily.com/2012/05/11/taste-of-p-a-takes-the-cake/ https://stanforddaily.com/2012/05/11/taste-of-p-a-takes-the-cake/#respond Fri, 11 May 2012 07:59:02 +0000 https://stanforddaily.com/?p=1066017 Last Sunday marked the third annual “A Taste of Palo Alto” event. Hosted at Stanford by the brothers of Phi Kappa Psi and the sisters of Alpha Epsilon Phi, the charity event featured many local restaurants that donated servings of their specialties to benefit the Ecumenical Hunger Program in East Palo Alto.

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In Good Taste: Taste of Palo Alto takes the cake
RACHEL ZARROW / The Stanford Daily

Last Sunday marked the third annual “A Taste of Palo Alto” event. Hosted at Stanford by the brothers of Phi Kappa Psi and the sisters of Alpha Epsilon Phi, the charity event featured many local restaurants that donated servings of their specialties to benefit the Ecumenical Hunger Program in East Palo Alto.

While Stanford students devoured almost all of the offerings in sight, student organizers from AEPhi and Phi Psi favored the Caribbean food – the jerk chicken from Coconuts was especially popular.

In Good Taste: Taste of Palo Alto takes the cake
RACHEL ZARROW / The Stanford Daily

Although I was at first overwhelmed by the selection, I finally decided to start my gastronomic adventure at 1 Oz. Coffee, a mobile coffee vendor that prepares fresh espresso drinks for special events. I had a perfectly crafted macchiato, delivering just the right amount of caffeine to rev my appetite for what was to follow. Next, I decided to try food from Left Bank, a French bistro located in Menlo Park. For four tickets (equivalent to $4), I received the vegetarian quiche printanière and a side salad. The quiche was more vegetable and cheese than egg, allowing the flavors and textures of the fresh vegetables to come through instead of being lost in a yolky abyss. The side salad was a beautifully composed mix of spicy arugula, flavorful olives and a zesty dressy.

While I would like to say that I was able to try more of the offerings, I cannot lie. It might be larger than average, but my appetite is in fact finite. But there is always room for dessert, especially when it is a sure winner. The Prolific Oven offered two different cakes, and I could not leave White Plaza without having consumed a piece of the chocolate mocha cake, a cake that I have loved since coming to Stanford three years ago.

In Good Taste: Taste of Palo Alto takes the cake
RACHEL ZARROW / The Stanford Daily

After sampling the goods, I was able sit beside the Claw and enjoy live musical performances by various Stanford groups and enjoy the sunny day on campus. “A Taste of Palo Alto” definitely created a carnival-like atmosphere, reinforcing the image that comes to mind when one thinks of springtime at “Camp Stanford.”

The vendors this year were Siam Orchid, Garden Fresh, Coconuts, Left Bank, Kikka Sushi, Martinelli’s, Buca di Beppo, 1 Oz. Coffee and the Prolific Oven. I tasted Palo Alto and I liked it.

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In Good Taste: The Oaxacan Kitchen Mobile https://stanforddaily.com/2012/05/04/more-than-a-hit-and-run-a-definite-hit/ https://stanforddaily.com/2012/05/04/more-than-a-hit-and-run-a-definite-hit/#respond Fri, 04 May 2012 07:37:36 +0000 https://stanforddaily.com/?p=1065436 Food trucks are a good idea…in theory. In reality, however, many rely solely on fast methods of cooking such as deep-frying and use less-than-fresh ingredients. The Oaxacan Kitchen Mobile, however, defies all of my preconceptions about food trucks.

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In Good Taste: The Oaxacan Kitchen Mobile
RACHEL ZARROW / The Stanford Daily

Being trendy can come at a high price. In the world of fashion, many people wear uncomfortable footwear to appear chic. In the tech realm, it’s common to purchase the newest smartphone – despite its terrible battery life – just to keep up with the changing times. And in the food world, trendiness often includes going to sketchy dives or holes-in-the-wall, many of which are of questionable cleanliness. A recent example of this phenomenon is the food truck movement.

Food trucks are a good idea…in theory. In reality, however, many rely solely on fast methods of cooking such as deep-frying and use less-than-fresh ingredients. The Oaxacan Kitchen Mobile, however, defies all of my preconceptions about food trucks. What started as a series of cooking classes and then became a restaurant in Palo Alto has now become a food truck that travels around the Palo Alto area.

The Oaxacan Kitchen has been a long-standing vendor at the various farmers’ markets in the Bay Area. On many a Sunday morning, flocks of Palo Alto families and Stanford students alike can be found waiting in the massive line at the California Avenue farmers’ market to get a delicious Mexican brunch. The Oaxacan Kitchen offers a variety of options for breakfast, including chilaquiles, (tortilla chips drenched in salsa with many toppings), various tortilla dishes with poached eggs, breakfast burritos and huevos rancheros. When I get breakfast, I normally order a memela – a thick corn tortilla topped with black bean puree – and then add the seasonal veggies and a poached egg. It is topped with crumbly Mexican cheese, guacamole and green salsa. Every bite of this magical (and massive) memela offers a different texture, temperature and flavor, from the warm, runny egg to the cool, salty cheese to the tangy guacamole and tomatillo salsa.

But to complicate the eternal brunch paradox, they also offer excellent lunch choices, from tacos to quesadillas to empanadas. Their empanadas are not what come to mind when one thinks of an empanada – they are much more like quesadillas on steroids. They are homemade tortillas stuffed with cheese and vegetables or chicken. What might be rather plain on its own is enhanced by the salsas – my favorite is the spicy, red one.

In Good Taste: The Oaxacan Kitchen Mobile
RACHEL ZARROW / The Stanford Daily

And, for Stanford students who really don’t want to leave the bubble to go across the street to the farmers’ market, the Oaxacan Kitchen Mobile can be found (usually once or twice a week) on campus for lunch or dinner. For a schedule of its whereabouts, check http://www.oaxacankitchenmobile.com.

While there is about a five- to 10-minute wait time for the food, it is worth every second because it guarantees that the food is made on the spot, as opposed to sitting around for hours. This delicious Oaxacan fare tastes unlike anything I’ve ever had: it’s one trend that is all it’s hyped up to be.

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In good taste: Stanford Cafes https://stanforddaily.com/2012/04/20/food-stanford-cafes/ https://stanforddaily.com/2012/04/20/food-stanford-cafes/#comments Fri, 20 Apr 2012 07:38:03 +0000 https://stanforddaily.com/?p=1064035 Since spring has sprung here on the Farm, I’ve been finding myself coming up with more and more excuses to spend time outside. Given Stanford’s incredible and extensive campus, one can do virtually anything outside – study on the Oval, go for a run at the Dish or eat al fresco.

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In good taste: Stanford Cafes
ANDREA HINTON/The Stanford Daily

Since spring has sprung here on the Farm, I’ve been finding myself coming up with more and more excuses to spend time outside. Given Stanford’s incredible and extensive campus, one can do virtually anything outside – study on the Oval, go for a run at the Dish or eat al fresco. While I am a passionate picnicker, picnicking isn’t always feasible in an awkward hour between two classes. Instead, I have found a few favorite on-campus spots to lunch that offer outdoor seating as well as the best food on campus.

 

In good taste: Stanford Cafes
ANDREA HINTON/The Stanford Daily

The Arbuckle Café at the Stanford Graduate School of Business is a phenomenal option for lunch on campus. The cafe, run by the Bon Appetite Management Company, uses local and sustainable ingredients and offers various healthy and tasty options. With the menu rotating daily, there is always something new to try: made-to-order sushi, flatbread pizzas, soups and my personal favorite, the salad bar. This is no ordinary salad bar – it offers ingredients I actually want to eat as opposed to the canned veggies and other food-like substances that typically end up in salad bars. The offerings include seasonal produce; some of my favorites toppings are the beets, roasted butternut squash, farro, homemade dressings and croutons. The only downside to Arbuckle is the background chatter about consulting, references and job offers, but given the quality of the food, as well as the extensive outdoor seating, I am willing to get over my qualms about pretension.

 

Another prime lunch spot on campus, the Cool Café at the Cantor Arts Center, is pretty unknown among undergraduates even though it has been open since 2000. The Cool Café is definitely worth checking out – the food is incredibly fresh, made with local and sustainable ingredients. Apart from offering a respite from the food found in dining halls on campus, the Cool Café is a nice break from the constant networking and “shop talk” of the graduate school eateries, (especially given that it is mostly frequented by visitors of the museum). My favorites include the beet salad, the veggie mushroom burger and the butternut squash soup. Additionally, they offer burgers and hot dogs made with local beef for the conscientious carnivore. The beet salad isn’t some wimpy plate of lettuce garnished with one small beet – au contraire – it is a colorful arrangement of beets, spiced walnuts, feta and herbs, served with a flavorful balsamic vinaigrette and part of an organic baguette. The Cool Café’s menu also includes various sandwiches, salads and wraps. The outdoor seating provides diners with a beautiful view of the Rodin sculpture garden, and, for a second, it’s easy to forget that one is at school. The only downside is that, given the high quality of the ingredients, it is a bit more expensive than the other on-campus options. Additionally, it is closed Mondays and Tuesdays.

 

Although it can often be hard to find the time to go outside and enjoy nature and nice weather, everyone’s gotta eat. So why not check off two boxes and enjoy the best food and views that campus has to offer?

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In Good Taste: Town and Country steps up the lunch game https://stanforddaily.com/2012/03/14/in-good-taste/ https://stanforddaily.com/2012/03/14/in-good-taste/#respond Wed, 14 Mar 2012 07:39:46 +0000 https://stanforddaily.com/?p=1061267 In Silicon Valley, everything moves fast. The Internet is fast, the sports cars are fast and the people are faster yet. While we would all like to slow down and smell the roses, this is not always an option with the rigors of work, school and other commitments.

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In Good Taste: Town and Country steps up the lunch game
Courtesy of MCT

In Silicon Valley, everything moves fast. The Internet is fast, the sports cars are fast and the people are faster yet. While we would all like to slow down and smell the roses, this is not always an option with the rigors of work, school and other commitments.

 

While I believe in the idea of eating slowly and savoring mealtime, the American office place and work schedule are not organized in a way conducive to three-hour lunches. Equipped with the knowledge that people in the valley are on a tight schedule and exhibiting typical Silicon Valley entrepreneurial instincts, a few smart folks have opened up new eateries catering to people who do not want to choose between eating well and eating fast.

 

In the Town & Country shopping center, two such places just opened. If one can find parking (and not get too frustrated by the swarming high schoolers), both are worth trying.

 

The first place is called Tava Indian Kitchen, located in the back corner of the shopping center behind Trader Joe’s. (Note: Do not make the same mistake I made, expecting a restaurant experience: Do not invite your friends to go out to eat dinner at Tava—there are not tables; you will end up eating in your car…which will then smell like curry…for a few days…). Despite the current lack of tables, Tava has some tasty and quick food, perfect for on-the-go lunches or dinners. Tava’s concept is kind of like Chipotle, but for Indian food: you first pick your base: rice bowl, salad bowl or Burroti (burrito-like wrap made of Roti bread); then pick your sauce: tomato tikka sauce or lentil dahl; then pick your protein: chicken, lamb or paneer cheese and chick peas; and finally, you pick varying levels of spice or flavor with sauces and toppings.

 

Overall, Tava is a great concept: fast, fresh and creative. The paneer and garbanzo bean protein is a nice respite from the tofu “choice” vegetarians are usually forced to make. I especially like how the Tikka sauce does not already have meat mixed in, therefore making it an option for non-carnivores. The portions are plentiful and the Tava Lava hot sauce is sufficiently fiery. Although that particular sauce was quite hot, the dishes could use a bit more general spice.

 

The other new spot in Town & Country is called Asian Box. This time, I knew to expect a take-out café, so I did not have to eat in my car. I did, however, drive with my Asian box in my car and therefore, for a second time in one week, found myself driving around in what smelled like an Asian fusion restaurant. But I digress.

 

Similar to Tava and Chipotle, Asian Box is a build-your-own place. You first pick the base from different types of rice, vegetables and noodles, then pick among chicken, beef, tofu and shrimp and then add on.  The add-ons are where it starts getting fun—you can choose vegetables and then pick any or all of the box toppers (most of which are free). Box-toppers include chopped peanuts, pickled vegetables, fresh herbs and crispy shallots. Then, of course, it’s sauce time. The food at Asian Box tasted incredibly fresh and each bite in the box provides a new and exciting flavor. While my taste buds were curious as to what to expect with each bite, they felt a bit overwhelmed by all of the competing tastes.

 

Both Tava and Asian Box create fast and flavorful fusion food, and both are perfect for days when a salad or sandwich seems a bit boring. They don’t compromise on quality or taste. My only other recommendation: no matter how much of a rush you are in, don’t forget to open your car windows.

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In Good Taste: Holla for challah https://stanforddaily.com/2012/03/02/in-good-taste-holla-for-challah/ https://stanforddaily.com/2012/03/02/in-good-taste-holla-for-challah/#comments Fri, 02 Mar 2012 08:39:58 +0000 https://stanforddaily.com/?p=1060134 Growing up in a Jewish household, challah was about as standard a staple in my family’s kitchen as butter is in anyone else’s. My parents would purchase a large challah on Friday afternoon that we would eat with dinner on Friday night as well as for breakfast on the weekends.

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In Good Taste: Holla for challah
Courtesy of Camden Minervino

Growing up in a Jewish household, challah was about as standard a staple in my family’s kitchen as butter is in anyone else’s. My parents would purchase a large challah on Friday afternoon that we would eat with dinner on Friday night as well as for breakfast on the weekends. Upon arriving at college, however, I learned that not everyone had experienced the joys of challah. What was an ordinary part of my diet was foreign and mysterious to many of my classmates.

 

Challah, the traditional Jewish bread eaten on the Sabbath, is a fluffy, braided loaf made with an extraordinary number of eggs, as well as other typical ingredients—flour, water, yeast and sugar. It is commonly prepared with an egg wash on top and is often sprinkled with sesame seeds or poppy seeds for added flavor. A traditional Jewish meal commences with a blessing over this bread, and after one taste, it’s easy to understand why it deserves such special attention.

 

In Good Taste: Holla for challah
Courtesy of Camden Minervino

At Stanford, I found a clear solution to my classmates’ lack of exposure to this particular delicacy: Challah for Hunger. Challah for Hunger is an international organization in which college students bake and sell challah, donating 100 percent of the proceeds to hunger and disaster relief organizations. Stanford’s chapter is part of the Jewish Student Association and works with other groups, including Greek life, social action groups and interfaith groups.

 

Given my years of experience with challah consumption and enjoyment, I recommend eating it plain or toasted, and you can even use it to make dense bread pudding or French toast. Stanford’s Challah for Hunger makes the traditional flavors—plain, poppy seed and sesame—as well as some wildly creative options like cinnamon raisin, chocolate chip and sundried tomato garlic. They also branch out seasonally, making pumpkin, pumpkin chocolate chip, cinnamon, olive rosemary and craisin chocolate chip. While I like the traditional flavors, the chocolate chip and the pumpkin chocolate chip are absolutely divine eaten warm out of the oven or even microwaved. There is nothing better than freshly baked bread, except for freshly baked bread that is studded with melting chocolate chips.

 

Stanford’s challah is made by volunteers weekly; everyone is welcome to participate in baking and selling the challah on Thursday nights at Hillel. To pre-order a loaf, go to stanford.edu/group/jewishstudents and any questions can be sent to rhecht@stanford.edu.

 

So whether you are a veteran challah-lover or just a hungry freshman, I highly recommend ordering a loaf of this “heavenly” treat.

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In Good Taste: A foodie’s Ferry tale https://stanforddaily.com/2012/02/24/in-good-taste-the-ferry-building-marketplace/ https://stanforddaily.com/2012/02/24/in-good-taste-the-ferry-building-marketplace/#respond Fri, 24 Feb 2012 08:36:24 +0000 https://stanforddaily.com/?p=1059208 A few weeks ago, I rekindled an old flame: the Ferry Building in San Francisco. The Ferry Building Marketplace is a fantasy world for foodies and hungry college students alike. What was originally built in the late-19th century as a center for ferryboat commuters now, after various renovations, operates as a gourmet marketplace.

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In Good Taste: A foodie's Ferry tale
RACHEL ZARROW/The Stanford Daily

A few weeks ago, I rekindled an old flame: the Ferry Building in San Francisco. The Ferry Building Marketplace is a fantasy world for foodies and hungry college students alike. What was originally built in the late-19th century as a center for ferryboat commuters now, after various renovations, operates as a gourmet marketplace.

 

My renewed appreciation of the Ferry Building arose when I attended “Food from the Heart,” a Valentine’s Day-inspired food and wine event during which various vineyards, restaurants and merchants sold small bites and sips for a few dollars apiece, proceeds benefitting Slow Food San Francisco. At the event, I sampled a wide array of tasty morsels, my favorites including mushroom empanadas, almond-encrusted chocolate truffles and Cowgirl Creamery’s Raclette—a type of cheese that was melted before your eyes from a large wheel of cheese and served on Acme bread with homemade pickled vegetables, a take on the Swiss dish of the same name.

 

Although you may have missed the boat (pun intended) for this year’s “Food from the Heart,” do not fear. The Ferry Plaza Farmers’ Market is open on Tuesdays and Thursdays from 10 a.m. to 2 p.m. and Saturdays from 8 a.m. to 2 p.m., and it offers shoppers a great selection of produce and artisanal snacks.

 

In Good Taste: A foodie's Ferry tale
RACHEL ZARROW/The Stanford Daily

If you still can’t make it to the Ferry Building at those times, the inside of the Ferry Building is home to some of the best gourmet shops in the country, open all week. My favorites include Blue Bottle Coffee, Cowgirl Creamery, beekind (a honey vendor), Acme Bread Company, Miette (a pastry shop) and Recchiuti Confections (a chocolatier).

 

While San Francisco can often seem worlds away from Stanford, there is no better Saturday outing than a morning at the Ferry Plaza Farmers’ Market followed by a day of exploring the city. Take one step into this historic building, or take one whiff of the freshly baked bread and cookies wafting from the shops, and you will immediately experience the stirrings of a gastronomic romance.

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In Good Taste: Lotus Thai Bistro https://stanforddaily.com/2012/02/17/in-good-taste-lotus-thai-bistro/ https://stanforddaily.com/2012/02/17/in-good-taste-lotus-thai-bistro/#respond Fri, 17 Feb 2012 08:32:35 +0000 https://stanforddaily.com/?p=1058625 A perfect world would be full of delicious hole-in-the-wall restaurants, each tucked away on some unassuming side street, waiting to be discovered. In a place as pristine (and often pretentious) as Palo Alto, finding such an establishment often seems impossible—many places that, at first glance, appear to meet the qualifications are priced in a way that immediately disqualifies them.

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In Good Taste: Lotus Thai Bistro
Courtesy of Camden Minervino

A perfect world would be full of delicious hole-in-the-wall restaurants, each tucked away on some unassuming side street, waiting to be discovered. In a place as pristine (and often pretentious) as Palo Alto, finding such an establishment often seems impossible—many places that, at first glance, appear to meet the qualifications are priced in a way that immediately disqualifies them.

 

Lotus Thai Bistro, a small, understated eatery on California Ave., is the exception to the rule. Lotus Thai is everything you could ever want in a hole-in-the-wall. Upon entering the bistro, diners are greeted from behind the counter by the restaurant’s chefs, who are busy concocting creative and awe-inspiring curries. The servers are consistently welcoming and will gladly accommodate special requests.

 

As a starter, I am always tempted to order the fresh rolls. While fresh rolls often linger on menus as the “healthy” (read: boring) alternative to their fried counterparts, Lotus Thai’s fresh rolls are as delicious as they are nutritious. Filled with an array of fresh and colorful ingredients, it is as if each bite surprises you with a new and exciting flavor. The rolls are packed with tofu, mango, cilantro and assorted crunchy vegetables and are topped with seaweed salad. The sweet and savory combination is intriguing and pairs excellently with the accompanying creamy, wasabi-topped peanut sauce. My fellow diner enjoyed the chicken satay skewers, which were served with a delightful sweet coconut peanut sauce. Another winner is the refreshing “som tum” (green papaya) salad.

 

In Good Taste: Lotus Thai Bistro
Courtesy of Camden Minervino

My favorite entrée by far is the pumpkin curry, a beautifully carved squash filled with an assortment of vegetables, chicken or meat, according to the diner’s own tastes. The curry sauce, which pairs well with brown rice, is fiery and addictive, begging diners to have just one more bite.

 

At the end of the meal, a dish of complimentary ice cream almost always makes an appearance (and a welcome appearance at that). In a college town that often fails to bring students options that are cheap yet tasty, Lotus Thai Bistro serves as a reminder that although this may not be a perfect world, there are still a few hidden gems waiting to be found.

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In good taste: Livin’ la vida veggie https://stanforddaily.com/2012/02/03/in-good-taste-livin-la-vida-veggie/ https://stanforddaily.com/2012/02/03/in-good-taste-livin-la-vida-veggie/#respond Fri, 03 Feb 2012 08:45:31 +0000 https://stanforddaily.com/?p=1056734 After recently switching to a plant-based (almost strictly vegetarian) diet this summer, I realized that a vegetarian diet needs to function like a successful marriage.

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In good taste: Livin' la vida veggie
Courtesy of Camden Minervino

After recently switching to a plant-based (almost strictly vegetarian) diet this summer, I realized that a vegetarian diet needs to function like a successful marriage: It should be sustainable for the long term but it also needs to stay exciting in order to flourish. Just like marriage, vegetarian diets make things complicated when it comes to socializing. Where should a vegetarian go out to eat where she won’t get stuck with either a) nothing to eat b) an iceberg wedge or c) cheese ravioli with cream sauce? Just like I hope to do if I one day find myself married; I attempted to find ways to keep the magic alive between my vegetarian diet and me when I go out to eat. Here’s what I tried:

 

LYFE Kitchen (Love Your Food Everyday) recently opened on Hamilton Ave in downtown Palo Alto. The restaurant’s concept is healthy fast food and its CEO is a former McDonald’s executive. Although this lively spot has a bright interior complete with a verdant herb garden, it still exudes an air of sterile commercialism that is reminiscent of other franchises or chain restaurants.

 

The menu itself is impressive in its vast array of vegan, vegetarian and gluten-free options. The flatbread pizzas, however, failed to impress. Although I am usually one who goes wild for flatbread pizza, this one was like a cracker loaded with cheese and pomodoro sauce. Similarly, the roasted mushroom and goat cheese pizza was flavorful but a touch too sweet due to the pomegranate balsamic, caramelized onions, and goat cheese. The daily soups are often vegan and therefore many are made with (in my opinion too much) coconut milk. The roasted beet and farro salad, however, was a delicious selection of seasonal produce, nuts and fruits and I added the gardein (garden protein, kind of like tofu), which tasted surprisingly like chicken. As far as LYFE’s other meat alternatives, the entree “Art’s Unfried Gardein” actually tasted almost exactly like fried chicken. While I normally eschew diet foods that unabashedly attempt to imitate real foods, I thought that this one was actually quite tasty. All in all, LYFE Kitchen delivers a solid menu, but the flavors and seasonings prove that less is more.

 Verdict: Just friends.

In good taste: Livin' la vida veggie
Courtesy of Camden Minervino

 

Another spot I tried was Reposado, also on Hamilton Avenue. Reposado, an upscale and swanky Mexican restaurant, features unique twists on old favorites. Reposado isn’t marketed as a vegetarian restaurant and offers various meat, fish, and poultry options, making it an easy sell to friends. Common dining etiquette asserts that one should not fill up on chips before the meal, but quite frankly the chips, guacamole and salsas at Reposado are worth it. The guacamole is extremely zesty, made with liberal amounts of lime and cilantro and topped with queso añejo (shredded cheese). As far as vegetarian options go, Reposado actually provides a separate vegetarian menu –something rather rare at upscale restaurants. Instead of chastising diners for vegetarian preferences, this restaurant offers various meatless entrees that do not leave the meat to be desired. The vegetarian tacos are tasty, as are the unique, bean-filled ravioli. The only notable downside to Reposado is the bill at the end of the meal.

Verdict: I’d be ready for a second date.

 

In good taste: Livin' la vida veggie
Courtesy of Camden Minervino

There’s one restaurant, however, to which I just can’t stop returning: Oren’s Hummus Shop. This small and unpretentious café is new to the scene of trendy spots along University Avenue, having just opened this past summer. Oren’s Hummus Shop serves the best hummus I have ever tasted. (Yes, at first I too was skeptical that another pita and hummus restaurant was opening downtown, but Oren’s hummus is in a whole different league). I particularly enjoy the hummus topped with beans and tahini, and both the regular pita and the whole-wheat pita are irresistibly fluffy. Diners are also greeted with spicy green harissa sauce, a spicy red pepper sauce and a cabbage appetizer, all of which are delicious. I have tasted most of the dips and small plates, my favorite of which were the Moroccan carrots, the baba ghanoush (eggplant dip), the falafel and the Israeli chopped salad. The prices are reasonable and the small plates make this a perfect place to go to share bites with friends. The only downside is the inefficient service. I can work with that.

Verdict: Potential relationship. I wouldn’t mind going home to that hummus day after day, year after year.

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