College Gloss: Rachel

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How to Upgrade Your Ramen

At long last, fall is in the air. And soup just keeps sounding better and better. Sure there's your basic run of the mill soups (I'm on to you chicken noodle) but why not curl up to something different tonight? A big bowl of ramen might just be the ticket. Long strands of ramen noodles, tender mushrooms and kale add appropriate structure and body. Top with scallions and poached eggs and dig into autumn spoon first.

Homemade Ramen Noodles with Mushrooms, Kale and Poached Eggs

2 teaspoons of light olive oil

2 cloves of garlic, minced

8 ounces mushrooms

Kosher salt, to taste

Freshly cracked pepper, to taste

2 1/2 cups of chicken or vegetable stock

10 ounces ramen noodles

1-2 teaspoons of low-sodium soy sauce

2 cups of chopped kale

2 tablespoons white vinegar

2 eggs

Heat a small pot over medium heat. Add the olive oil and garlic and cook for 30 seconds or until fragrant. Add the mushrooms and lightly season with salt and pepper. Cook until tender, add the stock and one teaspoon of soy sauce. Bring to a boil and add the noodles, cooking according to package directions. Turn off the heat and add the chopped kale and stir until just wilted, about 30 seconds. Taste and add an additional teaspoon of soy sauce, if necessary.

In a separate pot, bring a small pot of water to a simmer. Add the white vinegar and crack the eggs into a small bowl. Using a wooden spoon, stir the water vigorously creating a whirlpool. Add the eggs one at a time and simmer for 3 minutes or until the eggs are set. Drain on paper towels and place on top of the soup.

By: Rachel Tucker | Image: Rachel Tucker

Foodie: Roasted Eggplant with Mozzarella, Basil and Balsamic Reduction

Come fall, nothing could be more perfect for the lazy cook than roasted vegetables. While I consider myself an equal opportunity roaster, eggplant seems to be ruling my oven these days. It's hard to argue with that crisp, purple skin and tender flesh, so I don't. I concede time and time again. Here's my latest and greatest iteration.

Simply slice a couple eggplants into thick rounds, season with salt and pepper and drizzle the eggplant with a few generous glugs of olive oil. Place it in the oven, check it once and you're done. Or are you? To give this dish a little extra shine, I layer the eggplant in a bowl with fresh mozzarella and basil leaves before drizzling it with Balsamic syrup. It sounds fancy (and it is), but I assure you there's nothing to it. Simply combine vinegar and a little sugar in a pot, bring to boil and lower the heat. The mixture will quickly thicken into a rich, sweet syrup and then you're done. Drizzle the syrup on top and you've got yourself a simple, elegant dish. You can thank your oven later.

Roasted Eggplant with Basil, Mozzarella and Balsamic Reduction
2 eggplants, sliced into 1/2 inch rounds
Salt and pepper
2 tablespoons olive oil
1 bunch of basil leaves
1 small round of fresh mozzarella, sliced into 1/4 inch thick rounds
Pinch of red chile flakes
1/4 cup of balsamic vinegar
2 teaspoons granulated sugar

For the Eggplant:
Heat the oven to 450 degrees. Line a baking sheet with foil and toss the eggplant with the olive oil and salt and pepper. Roast the eggplant for 20 minutes until it is brown and slightly shriveled. Remove from the oven and let cool. Place a round of eggplant in the bowl and top with a round of mozzarella followed by a basil leaf. Repeat until all of the eggplant have been arranged. Drizzle with a couple teaspoons of the Balsamic syrup and finish with a pinch of chile flakes, kosher salt and freshly cracked pepper.

For the Balsamic Syrup:
Bring the Balsamic vinegar and two teaspoons of sugar to a boil. Reduce the heat to a simmer and reduce until the vinegar thickens. Remove from the heat and briefly cool. Drizzle the syrup over the eggplant, mozzarella and basil.

By: Rachel Tucker | Image: Rachel Tucker

Foodie: Dandelion Greens and Fennel Salad

Slightly bitter greens pair well with the crunch and aroma of anise. A dusting of salty Pecorino rounds out this simple, autumn salad.

Dandelion Greens and Fennel Salad
Serves 2
1 bunch of Dandelion Greens, sliced into 1/2 inch strips
1 fennel bulb, thinly sliced
Juice of one lemon
1/4 cup of balsamic vinegar
1 teaspoon of honey
2 tablespoons of olive oil
2 tablespoons of freshly grated Pecorino Romano cheese
Kosher salt and freshly cracked pepper, to taste

Rinse the dandelion greens and pat dry. I like to leave the rubber band on and with the greens still bunched together, slice into 1/2 inch thick ribbons and place in a bowl. Slice off the fennel stalks and thinly slice the bulb and place into the bowl with the greens. For the dressing, mix together the balsamic vinegar, lemon juice, honey and season with salt and pepper. Toss the dressing with the salad 15 minutes before you’re ready to serve and finish the salad with freshly grated Pecorino Romano cheese.

By: Rachel Tucker | Photo: Rachel Tucker

Foodie: How To Make An Omelette

Breakfast for dinner is one of those brilliant little feats that makes my world go 'round. Who can resist a short stack of pancakes or eggs with crispy bacon at such an inappropriate hour? Not this girl. I go for fluffy omelettes loaded with veggies and golden brown home fries on the side. So throw on your pajamas and grab your favorite coffee mug, because breakfast is served.

Swiss Cheese, Spinach and Tomato Omelette

2-3 tablespoons Olive Oil (You want just enough to evenly coat the pan)
2 Large Eggs, beaten
A splash of milk
1/8 teaspoon of salt
1/4 teaspoon freshly cracked pepper
2 slices of swiss cheese
A handful of spinach (very scientific, I know)
1/3 cup sauteed mushrooms
3 grape tomatoes, thinly sliced

A Quick Tip: Omelettes take very little time to cook. For that reason, it is important to have all your ingredients in place and ready. This will make your cooking process more smooth and efficient.

In a 10 inch skillet, heat the olive oil over high heat. You want the oil very hot, but not smoking. If by chance this happens, briefly turn off the heat and remove the skillet. Once the skillet cools down, return it to the stovetop. While the oil heats, crack the eggs in a bowl, add the milk, season with salt and pepper and whisk vigorously. Once the pan is ready, pour the eggs into the pan. You should hear a nice crackling sound and that's exactly what you want. Immediately cover the eggs with a lid or plate for approximately 1 minute. Remove the lid and take a quick look. You want the eggs to be slightly puffed and a little runny on top. Now it's time to flip the omelette. My dad has a technique which I have dubbed the "Lift and Flip" method. Lift the skillet with one hand and place the spatula under the eggs with the other and flip. Lower the heat to medium-high. While the other side is browning, arrange two slices of swiss cheese, the spinach, mushrooms and tomatoes on one side of the omelette. Slide your spatula underneath the omelette and fold it in half. To create a seal, press down on the omelette with the spatula. This will keep all of the veggies inside and make your omelette more compact. Remove the omelette from the heat and enjoy.

By: Rachel Tucker | Image: Rachel Tucker

Foodie: Tomato, Mozzarella and Spinach Tartines

Turn the standard sandwich on its head with a French twist. A traditional French open-faced sandwich, the tartine adds everyday elegance to the lunchtime staple. Toasted rye, topped with fresh spinach, creamy mozzarella and lightly roasted tomatoes makes for a new kind of sandwich to excite your taste buds and your lunch box.

Tomato, Mozzarella and Spinach Tartines

1 slice of rye bread, cut in half

1/3 cup shredded mozzarella

1/4 cup spinach, cut in a chiffonade

1 tomato, thinly sliced

1/4 teaspoon grated parmesan, divided in half

Salt and pepper (to taste)

Preheat oven to 400 degrees Fahrenheit. While the oven warms up, assemble the tartines. Place the bread on a foil-lined baking sheet and evenly sprinkle the mozzarella on top. Roll the spinach leaves into a cigar and cut into long, thin strips. Place a little of the spinach on each half and top with two tomato slices. Finish the tartines with a light seasoning of salt, pepper, and a sprinkling of parmesan on top. Place the tartines in the oven and cook for 5-10 minutes, until the cheese melts and the bread is lightly toasted.

By: Rachel Tucker | Image: Rachel Tucker

Foodie: How to Make Cranberry Maple Nut Granola

If I'm not eating something delicious, I'm usually thinking about making something delicious. This week, it's been all about granola. I happen to be a huge fan of these golden, nutty clusters and from the time I wake up in the morning, through my mid-day snack slump to right before dinner, I can be found sneaking a handful or two. I love keeping it around the house and so I recently started making my own. For my cranberry maple nut granola, I toss rolled oats, sliced almonds and raw cashews in a honey-maple brown sugar sauce. Heating the sugar, dark maple syrup and honey over the stovetop makes the sauce easier to toss with the oat, giving all those wonderful flavors plenty of time to get to know each other. Delicate and mild, the flavors in the honey-maple sauce all balance one another beautifully.

I like my granola lightly browned with some serious crunch. I place my baking sheets in the lower third of the oven and bake them over low heat for approximately 2 hours or until they are lightly browned and dry. It takes a little extra time, but the results are well worth the wait.

Cranberry Maple Nut Granola

4 cups rolled oats
3/4 cup packed light brown sugar
1/4 cup white sugar
1/3 cup water
1/3 cup Grade A Dark Amber Maple Syrup ( I use the darker-colored maple syrup, which has a richer flavor)
1/4 cup honey
1/3 cup light extra virgin olive oil or other neutral tasting oil
2 tsp vanilla extract
1 tsp kosher salt
1/2 cup raw, unsalted cashews, roughly chopped
3/4 cup unsweetened coconut
3/4 cup slivered almonds
1 1/3 cup dried cranberries

How to:

In a large saucepan, bring the brown sugar, white sugar, maple syrup, honey, and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat; set aside. In a large bowl, combine the oats, cashews, almonds, coconut and salt. Stir oil and vanilla into sugar mixture; pour over oat mixture and toss to coat. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Adjust the oven racks to the lower third of the oven and bake at 250° for approximately 2 hours or until dry and lightly browned, stirring every 15 minutes. Cool completely on wire racks. Toss in the dried cranberries. Store in an airtight container.

By: Rachel Tucker | Image: Rachel Tucker / College Gloss

Foodie: Penne with Roasted Chicken, Lemony Ricotta and Pea-Pistachio Pesto

Lately, my dinners have become a real embarrassment. Coming home exhausted from work, I've been prone to indiscriminate refrigerator foraging. We've all been there. Slowly cranking the can opener and picking away at oily tuna or pouring an extra generous bowl of cereal. The other night I bottomed out ravaging a small filet of cold salmon followed by cereal and a scoop of ice cream. It was a real culinary low point. In search of flavor forgiveness, I decided to make a meal so good it would erase the memory of my fish and dairy frenzy--a redemption supper. With my weekly trip to the market taken care of, a light, summer pasta seemed like a solid call. I began by rubbing a chicken breast with olive oil and seasoning it generously with kosher salt and freshly cracked pepper. While the bird roasted, I chopped up a quick pea and pistachio pesto, before tossing in thin medallions of roasted chicken, lemony, crumbled ricotta, penne and chopped pistachios for a meal that put me back on the straight and narrow.

Penne with Roasted Chicken, Lemony Ricotta and Pea-Pistachio Pesto

Serves 1
1/2 cup uncooked penne

1 roasted chicken breast, divided in half and sliced 1/4 inch medallions

2 tablespoons of Lemon Ricotta mixture

2 tablespoons of Pea-Pistachio pesto

1 tablespoon pistachios, chopped (for garnish)

1/3 cup of whole milk ricotta cheese

Zest of one lemon

Pinch of kosher salt

1/3 cup frozen peas

1 clove of garlic

1 heaping tablespoon of grated parmesan cheese

1 tablespoon of raw, shelled pistachios

3 tablespoons of Spanish olive oil

For the Pea-Pistachio Pesto:

Mince a small portion of the peas with the garlic. Continue to incorporate the rest of the peas, parmesan and pistachios and chop until the mixture is completely minced and there are no big chunks of peas left. Transfer the pesto to a bowl and top with 3 tablespoons of olive oil, cover and refrigerate.

For the Lemony Ricotta Mixture:

In a separate bowl, combine the ricotta, lemon zest and a pinch of salt.

For the Pasta:

Preheat the oven to 350 degrees F. Line a baking sheet with foil and rub the chicken breast with olive oil and season with kosher salt and freshly cracked pepper on both sides. Roast the chicken for 35 minutes, remove from the oven and cool. Remove the skin and slice the chicken into 1/4 inch medallions. Set aside 1/2 the chicken and store the rest in the refrigerator. Cook the pasta according to package instructions. Drain and toss with 1/2 the roasted chicken, 2 tablespoons of the ricotta mixture and 2 tablespoons of pesto. Garnish with a tablespoon of chopped pistachios.

By: Rachel Tucker | Image: Rachel Tucker for College Gloss

Foodie: Delicious Dirty Blondies

This is not a brownie. Sure it has the makings of a brownie with its dense center, nuts and chocolate chips, but this is not a brownie. It's what I like to call a Dirty Blondie. Graham cracker crumbs stand in for flour with sweetened condensed milk and good old fashioned vanilla bringing it all together for a creamy, chewy and slightly sweet bite. It is the most satisfying little square you will ever lay your hands on and it couldn't be simpler to make.

Makes 20 squares
♥ 4 oz cream cheese, room temperature
♥ 2 cups of graham cracker crumbs (Honey Maid is best)
♥ 6 oz of semisweet chocolate chips
♥ 1 tbsp instant coffee granules
♥ 1 2/3 cups of pecans, chopped
♥ 1 tsp vanilla extract
♥ 1 (14 oz) can of sweetened condensed milk

Heat the oven to 350 degrees. In the bowl of an electric mixer, beat the cream cheese until it is light and fluffy. If you do not have a mixer, you can cream it by hand with a wooden spoon. Add the remaining ingredients and mix with a wooden spoon. The batter is very thick, so it’s best to mix it by hand. Pour the batter into a greased and floured 11x7 pan. Bake for 20-22 minutes. Insert a toothpick into the center of the pan to test for doneness. If the toothpick comes out clean, it is ready. Do not bake them longer than 22 minutes. They will continue to set up once you take them out of the oven. Let cool for 30 minutes and cut into small squares. Enjoy these little bites warm with a glass of ice-cold milk or with a scoop of vanilla ice cream.

By: Rachel Tucker | Image: Rachel Tucker for College Gloss

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