BlogDH and The Blue Room present: Monster Cookies

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In case you were wondering what exactly a “monster cookie” is, we decided to define it for you:

Monster Cookie (noun): An inordinately-large cookie in which three different small cookies of three different flavors are joined together in delicious harmony.

There’s nothing like finals to get your culinary creativity going. That’s why BlogDailyHerald and The Blue Room decided to team up to bring you a study treat of epic proportions. Starting today and running through exam period, the Blue Room will be offering two varieties of Special Edition BlogDH Monster Cookies in their pastry case of dreams.

The two (or really, six) flavors are:

Chocolate Chip /Double Chocolate / Peanut Butter

and 

Chocolate Chip / Double Chocolate / Chocolate Mint

Thought that the famous Blue Room cookies couldn’t get any better? Think again.

Image via Arely Diaz ’17. 


Sans Meal Plan: Avocado toast & eggs

Presenting the most basic (#basic) meal of 2014: avocado toast and eggs. This delicious and simple dish is a great option for breakfast, lunch, or a mid-afternoon snack; it requires minimal ingredients, can be made in under 10 minutes, and is trendy to boot.

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INGREDIENTS

  • 1/2 ripe avocado
  • 1-2 eggs (depends on how hungry you are)
  • 1 piece toast (we prefer sesame Ezekiel)
  • Sriracha

STEPS

There are multiple ways to prepare the egg(s) for this dish – poached, scrambled, fried – but we’re big fans of the soft-boil. First, put a small bowl of cold water with a dash of salt into the freezer (you’ll need this later to shock the eggs).  Next, fill a small pot with enough water to fully cover an egg, and boil. Once boiling, drop the eggs carefully into the pot with a large spoon (slotted is best). Immediately set a timer for 6 minutes. Keep the water boiling, and reduce the heat in order to avoid overflow. If you prefer your eggs cooked more, consider setting the timer for 7 minutes. This is a great reference.

While the eggs boil, toast a slice of bread and halve an avocado. When the toast is ready, use a fork to smash the avocado (sans peel, duh) onto the bread. Sprinkle with salt to taste.

When the timer goes off, remove the eggs from the pot with the slotted spoon and drop into the bowl of cold water. Let sit for a minute, then gently peel the shell. The whites will be tender – they may crack, but it’s not the end of the world! Just try not to mess with the yolk, which should have the loose consistency of a sunny-side-up egg.

Place the peeled egg(s) on top of the avocado toast. Sprinkle with salt (and pepper if that’s your style), and drizzle with Sriracha. With a fork, gently break into the egg(s) and enjoy that glorious #yolkporn. Maybe a snap a few pics while you’re at it – you may want them for Instagram later, if you’re into that…

Enjoy with a knife and fork, or with your hands like an open-faced sandwich!

Image via Sydney Mondry ’15.

 


Amuse Bouche: A Family Weekend brunch guide

In a few days, hundreds of parents will descend upon Brown’s campus for Family Weekend, leaving their kids in a tizzy of where to go and what to do under all of that parental guidance again. Between the a capella concerts and campus tours, you’ll need to find a place to re-fuel – and this weekend is your chance to explore a restaurant that doesn’t accept Meal Credits, Points, or Bear Bucks as forms of acceptable payment. If they’re anything like my parents, yours will be dying to feed you (Honey, I just want to make sure you are eating enough fruits and vegetables?”) and maybe a few lucky friends whose parents don’t love them couldn’t make it this weekend. Here is a list of the best places to brunch this Family Weekend:

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Loui’s Restaurant

Loui’s is a classic Brown brunch choice. Take your family here to experience the authentic hangover or post-all-nighter meal. The family-run restaurant is practically a campus monument, and its food selection ranges from eggs to pancakes to barbecue chicken ravioli. And hey, they can even say they’ve been to a Guy Fieri-approved institution!

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Meeting Street Cafe

Though Meeting Street Cafe is most well known for its desserts, it’s also a great option for a local Family Weekend brunch. Conveniently located right below Pembroke Campus, Meeting Street Cafe features a menu that is almost as large as its inanely-massive cookies. Oh, and it’s BYOB if you’re tempted to explore your new “collegiate” identity with your family.

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The Duck and Bunny 

This “snuggery” tucked away on Wickenden St. appears to have popped right out of Alice in Wonderland and provides a cozy respite from the hustle and bustle of College Hill. Its menu offers classic sweet and savory crepes, as well as specialty creations like their “Creperrito” and “Eggs-Bun-a-Duck.” Make sure to save room for dessert –  their cupcakes are what dreams are made of.

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Chow Down Brown: Ch-ch-ch-changes in campus eateries

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Can’t you smell them already…?

Let’s be honest – the thoughts that run through a college student’s mind often fall into a pretty specific set of categories. They may vary in content and percentage depending on the person, of course, but you can almost guarantee that they include the following: homework, romance, various forms of inebriation, and of course, food.

Brown University Dining Services therefore has ambitious tasks to accomplish in feeding Brown’s hungry students. Aaron Fitzsenry, culinary manager of retail dining and one of our favorite food authorities on campus, sat down with me to discuss some of the exciting culinary ch-ch-ch-changes taking place across campus this year.

The Blue Room will soon be introducing a Mediterranean Bar a few nights a week. Fitzsenry dreamed up this idea this summer while he was strolling down Thayer Street looking for inspiration in the existing business models. Featuring fresh and local ingredients such as hummus, tabbouleh, chickpea salad, fresh Narragansett feta, and Sam’s Bakery Syrian wraps, the Mediterranean Bar will be joining the ranks of student favorites Kabob and Curry and the Naked Burrito Bar. As the Herald reported, the Blue Room will also be serving savory pastries of the leek-and-parmesan and cherry-Greek-yogurt varieties. And don’t worry – those muffins and cookies you dream about will continue to be baked fresh daily. Rotating soup and meal specials can be found on the Blue Room’s website, in addition to any and all ingredient information about which you may be curious.

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Ch-ch-ch-ch-changes: Brown Dining Services edition

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You’re just getting back in the full swing of things here at Brown, yet your usual dining routine seems a bit off. Case in point: You go to the Ratty and see a fried crispy ringlet. You think to yourself, Must be an onion ring, right? You attempt to confirm by reading the description on the glass barricade, but it just simply cannot be: the description reads “Calamari.” The Ratty has… real food? Though I’m sure you’ve been craving Ratty food all summer, you couldn’t have imagined the glory and satisfaction that awaited you during your first meal back at Brown. This example is just a mere taste of all of the changes already in effect around campus. Brown Dining Services has made some inspired—if not revolutionary—changes to its food offerings. A run-down of these culinary ch-ch-ch-ch-changes:

Ratty and V-Dub: The Ratty and V-Dub now have a rotating 13-week cycle with several new gastronomical options. You probably have already had a chance to experience some of them. In addition to providing these new options, BDS has developed nutrition facts for all of the food it will be serving and will make this information available in both dining halls. Word on the street is that it’s also developing an app so students can quickly access nutritional information on the go. We’ll keep you posted on that. In the meantime, be sure to check out the menus on the Brown Dining Services website.
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