2. 2 5
Recipes compiled by: Ariella Scheer and Aliza Manekia
Photo: Margaret Hill
Princeton High School’s food and dining magazine
SPORK
EDITOR-IN-CHIEF
MANAGING EDITOR
VISUALS DIRECTORS
COPY EDITORS
SOCIAL MEDIA
BUSINESS MANAGER
PRODUCTION MANAGER
PHOTOGRAPHY
STAFF
CONTRIBUTORS
ADVISOR
Leah Hirschman
Andrew Yan
John Liang
Caroline Tan
Allison Kanter
Patrick Zhang
Matt Heilbronn
Maggie Zhang
Hannah Quan
Andrew Yan
Ava Blomgren
Nate Boutross
Elizabeth Chuei
Elizabeth Forrey
Sophia Gao
Meredith Hirschman
Julia Karns
Julia Knigge
Lauren Liu
Carys O’Connell
Nicole Samios
Ashley Tumpowsky
Catherine Valente
Ruby Voge
Christopher Consoli
Maxine Feldman
Shoshi Henderson
Matthew Livingston
Aliza Manekia
Stephanie Moon
Priya Patel
Ariella Scheer
Savannah Spring
Ashley Tam
Lisa Goldsmith
4 A Trip to New Orleans
A Cheesy Pun about
Fondue
Comfort Food
Foodie Quiz
How To: Eat Greener
3
7
10
13
14
Winter Salad Toppings
Feta
P
omegranate
Sliced Apple
Apple
Walnuts
Dried
Cranberries
What’s Inside
3. 5Photo: Andrew Yan
A Taste of New Orleans
Shrimp and Sausage Gumbo
Adapted from Delish
Serves 4
4 tablespoons butter
¼ cup all-purpose flour
1 small yellow onion
1 medium green bell pepper, chopped
2 celery ribs, chopped
2 cloves garlic, minced
12 ounces andouille sausage, sliced in half-inch pieces
1 tablespoon cajun seasoning (without salt)
Kosher salt
Freshly ground black pepper
1 bay leaf
1 15-oz. can fire-roasted diced tomatoes
4 cups chicken broth
1 pound shrimp, peeled and deveined
3 green onions, sliced
Cooked white rice, for serving
1. In a large, deep skillet over medium-low heat, melt the butter
and then add flour. Stir constantly for around 10 minutes until it
reaches a dark caramel color.
2. Add onions, peppers, and celery, stirring until softened for
another 5 minutes. Then, stir in garlic and sausage, and season
with Cajun seasoning, salt, and pepper.
3. Stir in the bay leaf, diced tomatoes, and chicken broth and
bring to a boil. Reduce heat to low and simmer until thickened,
stirring occasionally for around 1 hour.
4. In the last 10 minutes of cooking, add the shrimp. Once the
shrimp is pink and cooked through, taste and adjust seasonings.
Stir in the green onions but reserve some for garnish.
5. Serve spooned on top of white rice.
4
This past winter break, I had the opportunity of visiting New Orleans, a city epony-
mous for its distinctive style of cuisine. Surrounded by lazy, winding bayous, the bold
flavors in Creole dishes reflect the rich heritage of New Orleans, which originated as a
French colony and has switched between French, Spanish, and American rule.
Like the city itself, the cuisine of New Orleans boasts its diversity through a vibrant
array of spices, from bay leaves to paprika. Although the word “Creole” might not
evoke the thought of Parisian bistros and a rich French background, the cuisine has
strong influences from its original French settlers in addition to its African, Spanish,
and Caribbean roots. This spread will take you on a journey through the Big Easy as
we explore two staples of New Orleans cooking. Enjoy!
Andrew
Creole Cooking
Beignets
Adapted from Taste of Home
Some may compare New Orleans’ beignets to donuts,
but in reality they are so much more than that. Try it for
yourself with this simple recipe!
1 package active dry yeast
¼ cup warm water (110° to 115°)
1 cup evaporated milk
½ cup canola oil
¼ cup sugar
1 large egg
4 ½ cups self-rising flour
Oil for deep-fat frying
Confectioners’ sugar
1. In a large bowl, dissolve yeast in warm water. Add
milk, oil, sugar, egg and 2 cups flour. Beat until smooth.
Stir in enough remaining flour to form a soft dough
(dough will be sticky). Cover and refrigerate overnight.
2. Punch dough down. Turn onto a floured surface; roll
into a 16x12-in. rectangle. Cut into 2-inch squares.
In an electric skillet or deep-fat fryer, heat oil to 375°.
3. Fry squares, a few at a time, until golden brown on
both sides. Drain on paper towels. Roll warm beignets in
confectioners’ sugar.
Graphics: John Liang
4. 6 7
Recipes compiled by: Ariella Scheer and Aliza Manekia
Photo: Margaret Hill
Not
sure
what
todo
with
your
bread?
Pizza Den
609-683-8900
www.pizzadenprinceton.com
We deliver!
A good pie should be personal!
Photo: Andrew Yan
info@pizzadenprinceton.com
242 1/2 Nassau Street
Princeton, NJ 08542
5. 8 9
Recipes compiled by: Aliza Manekia,Ariella Scheer,Stephanie Moon
Photo: Andrew Yan
Dark Chocolate Fondue
Adapted from Saveur
Makes 2 cups
2 cups dark chocolate
2 tablespoons unsalted butter
½ cup heavy cream
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
⅛ teaspoon cayenne pepper
1. Pour water to a depth of 1 inch in a four quart saucepan over medium
heat and cover with a heatproof bowl.
2. Add chocolate and warm until melted.
3. Add butter and using a wooden spoon,stir until combined.
4. Stir in cream until glossy and add cinnamon,salt,and cayenne.
5. Serve fondue with cut fruit,marshmallows,or brownies,or drizzle
over ice cream.
Pesto Fondue
Adapted from Fat Girl Trapped in a Skinny Body
Serves 4
½ cup fresh basil leaves,chopped
¼ cup almonds,toasted (can sub pine nuts or walnuts too)
3 garlic cloves
1 ½ cups of vegetable or chicken stock
3 cups mozzarella cheese,shredded
1 cup Parmesan cheese,shredded
2 tablespoons cornstarch
Ground pepper to taste
1. Put basil,almonds and garlic in blender or food processor. While blending add ¼ cup of
stock and blend until thick. Set aside.
2. In a large saucepan,add the pesto mixture and remaining stock until it reaches a slow
rolling boil.
3. In a large bowl,toss the shredded mozzarella and parmesan cheese with the corn-
starch.
4. Slowly stir it into saucepan with the boiling pesto/stock one small handful at a time.
Stir over medium heat until it is melted and stringy. It may take about 5 minutes.
5. Season with salt and pepper. You might not need any salt,cheese is super salty as it is.
6. Transfer to a cheese fondue pot and keep warm with a burner. Serve right away.
French Bread
Adapted from Modern Honey
Makes 3 loaves
2 tablespoons yeast
½ cups warm water
2 cups hot water
3 tablespoons sugar
2 ½ teaspoons salt
⅓ cup oil
6 ½ cups flour
1 egg
1. Place yeast and warm water in a small bowl,stir,and set aside to rest for 10 minutes.
2. In a separate bowl,combine hot water,sugar,salt,oil and 3 cups of flour and then mix.
3. Add the yeast to the mixture and mix.
4. Add 3 ½ cups of the flour to the bowl,one cup at time,and mix until combined.
5. Once all the flour is added,let it sit for 10 minutes.
6. Separate the dough into 3 pieces,roll each piece into a 9x12 inch rectangle. Then roll it
starting at the 12 inch side and ending at the other 12 inch side to create a loaf.
7. Place the 3 dough loaves on a greased pan or a parchment-lined sheet pan.
8. Use a knife to make 4 diagonal cuts on the top. Beat the egg and then brush the loaves
with a beaten egg.
9. Let the dough rise in a warm place for 30-40 minutes.
10. Bake at 375ºF for 18-22 minutes or until golden brown.
Just Fondue It!
6. NIGHTPASTA
4 5
Recipes compiled by: Ariella Scheer and Aliza Manekia
Photo: Margaret Hill
COMFORT FOOD
FOR THE SOUL
Mini Mac and Cheese Bites
Adapted from Taste of Home
Makes 3 dozen
2 cups uncooked elbow macaroni
1 cup seasoned bread crumbs
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon seasoned salt
1 ¾ cups 2% milk
2 cups shredded sharp cheddar cheese
1 cup shredded swiss cheese
¾ cup biscuit/baking mix
2 large eggs lightly beaten
1. Preheat oven to 425ºF. Cook macaroni according to the directions on box and drain water.
Sprinkle ¼ cup bread crumbs into 36 greased mini muffin cups.
2. In a large saucepan melt butter over medium heat. Stir in flour and seasonings until smooth. Gradually,
whisk in milk. Cook until thickened and then stir in cheddar and swiss cheese until melted.
3. Remove butter from heat and stir in biscuit mix,eggs,and half of the bread crumbs. Toss macaroni into
the butter to coat.
4. Spoon about 2 tablespoons of macaroni into muffin cups. Sprinkle the cups with remaining cheddar
cheese and bread crumbs.
5. Bake 8-10 minutes or until golden brown. Cool in pans 5 minutes before serving.
Scalloped Potatoes
Adapted from Food Network
Makes about 4 to 6 side dish servings
1 clove garlic,smashed
2 tablespoons unsalted butter
2 ¼ pounds Yellow Finn potatoes or other waxy-style potato
2 cups half-and-half
1 tablespoon kosher salt
Freshly ground black pepper
Pinch nutmeg
1. Preheat the oven to 350°F. Rub the garlic around the inside of an 8x8x2-inch casserole dish and let it
dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remain-
ing butter.
2. Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about ⅛ inch-thick slices).
3. In a medium saucepan,combine the garlic,butter,potatoes,half-and-half,salt,pepper to taste,and
nutmeg. Bring to a boil,lower the heat to medium-high,and cook,stirring,until the mixture has thick-
ened,about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are
distributed evenly.
5. Bake the potatoes,basting occasionally,until lightly browned and bubbly,about 1 hour. Remove
from the oven and let cool for 10 minutes before serving.
1110
Recipes compiled by: Christopher Consoli and Savannah Spring
The Best Classic Chili
Adapted from House Of Yumm
Serves 6
1 pound ground beef
½ yellow onion chopped
2 garlic cloves minced
1 15-ounce can of tomato sauce
1 14.5-ounce can of diced tomato
1 7-ounce can of diced green chiles
1 15-ounce can of kidney beans (drained and rinsed)
1 15-ounce can of black beans (drained and rinsed)
2 tablespoons chili powder
2 teaspoons cumin
½ teaspoon black pepper
½ teaspoon salt
2 teaspoons garlic powder
1 teaspoon brown sugar
Toppings (optional) sour cream,cheese,green onion
1. Add ground beef and onion to large pot. Cook over medium heat until the onion is soft
and the beef is completely cooked.
2. Add the garlic and cook for an additional 30 seconds. Drain any grease and return the
pot to the heat.
3. Add all other ingredients to the pot,stir to combine and bring to a simmer for about 15-
20 minutes.
Photo: Andrew Yan
7. NIGHTPASTA
4 13
1 Ingredient 2 Ways:
Chocolate
Chocolate Cake in a Mug
Adapted from Food Network
Serves 1
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons cocoa powder
¼ teaspoon baking powder
Pinch of salt,optional
3 tablespoons milk
3 tablespoons vegetable oil
Splash vanilla extract,optional
3 tablespoons chocolate chips
1. Put the flour,sugar,cocoa powder,baking powder and salt in a
12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork.
2. Add the milk,vegetable oil and vanilla if using and blend until
smooth. Stir in the chocolate chips.
3. Microwave on high for 90 seconds. Do not overcook or the cake will
be dry. Let cool for 2 to 3 minutes before eating.
Creamy Chocolate Fudge
Adapted from All Recipes
Makes 12 pieces
1 7-ounce jar marshmallow creme
1 ½ cups white sugar
⅔ cup evaporated milk
¼ cup butter
¼ teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
½ cup chopped nuts
1 teaspoon vanilla extract
1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat,combine marsh-
mallow cream,sugar,evaporated milk,butter and salt. Bring
to a full boil,and cook for 5 minutes,stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips
and milk chocolate chips. Stir until chocolate is melted and
mixture is smooth. Stir in nuts and vanilla. Pour into pre-
pared pan. Chill in refrigerator for 2 hours,or until firm.
12 Recipes compiled by: Maxine Feldman and Shoshi Henderson
FOOD QUIZ WHAT SHOULD YOU MAKE?
Whether you’re planning your fifth meal of the day on the way back from school or up late
rummaging through cupboards for the ingredients to make that perfect midnight snack,
“cooker’s block” can prove a vexing nuisance. Fortunately, we’ve created a quick, enter-
taining way for you overcome this hindrance: answer a few questions in this food quiz,and
you’ll be on your way to acheive a satisfied stomach.
START
Are you SWEET or SALTY?
The sweetest bean! Salty 24/7.
SUMMER or WINTER? Oreos: THINS or DOUBLE STUFF?
Snow angels galore! My tan takes top
priority.
Thins is where its at! More is more.
EARLY BIRD or a
NIGHT OWL?
Are you a HEALTH
NUT?
Doritoes: NACHO
CHEESE or COOL
RANCH?
Ideal VACATION
SPOT?
What’s
sleep?
The early
bird gets
the worm!
My body is a
SACRED tem-
ple that must
protected at all
costs.
Nope,pile on
those carbs!
Cheese
weakens my
knees.
I like ranches.
Bahamas,
baby!
Skiing in Vermont!
Pancakes!
Chocolate
Chip Cookies! Caesar Salad!
Tater Tots!
Grilled Cheese!
Cordon
Bleu!
Fruit
Sorbet!
Chocolate Mousse!
Quiz: Ashley Tam Graphics: John Liang
8. Come taste the best of the
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MANY VEGAN AND GLUTEN-FREE ITEMS
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PRINCETON
WE ARE PROUD TO SPONSOR THE PRINCETON ENVIRONMENTAL FILM FESTIVAL!
When considering what to put on your plate,it is
important to consider not only what is healthy for you,
but also its impact on the environment. Often,these two
categories will overlap. Eating a more locally-sourced,
plant-based, organically-grown, and hormone-free
diet can be beneficial to both the planet and your body.
Eating local food, which is often seasonal,
can be a huge boost to the environment. Non-local-
ly sourced food is a major contributor of CO2 emis-
sions to the atmosphere. Conventionally sourced food
is responsible for 5 to 17 times more carbon dioxide in
the atmosphere than locally sourced food products.
Another way to help the earth is to reduce your
red meat intake. In the process of raising livestock, ex-
tensive amounts of greenhouse gases are released into
the atmosphere. For example, raising cattle releases
150% more harmful gases into the atmosphere than
raising chickens or fish. Cattle requires grazing area,
which is a large contributor to deforestation, as 80% of
deforested areas in Brazil are used for cattle farming.
Deforestation contributes to the decrease of trees avail-
able to convert atmospheric CO2 into O2. Raising cat-
tle is also harmful cow because it produces methane, a
greenhouse gas that is 25 times more harmful for the at-
mosphere than CO2. Emissions caused by the livestock
industry makes up 14.5% of human induced emissions
of greenhouse gases. As a nation,the United States eats
168 more pounds of meat per year than the global av-
erage, which makes us the second highest meat
consuming country in the world. Livestock also
consumes up to 1/3 of the world’s fresh water.
Additional greenhouse gasses are re-
leased into the atmosphere through
the farming equipment used to
make grain,and in the transporta-
tion of grain to farms and animals
to slaughterhouses. By reducing
the amount of beef you eat,you are
also decreasing the effects of defor-
estation, and transportation on the planet.
Organic agriculture is also import-
ant in fighting climate change, as it prevents pollu-
tion of groundwater because of organic fertilizers
like compost. Compost does not have access nutri-
ents, like fertilizers do, and as a result, there are not
excess amounts of nitrates or other minerals contam-
inating bodies of water and allowing eutrophication
to disrupt aquatic environments. Organic foods pre-
vent the need for manufacturing chemical fertilizers.
At PHS, if you participate in AP Biology, you will
be asked to create a project to reduce your negative
impact on the environment. Over a three week period
you will also be asked to keep a journal illustrating your
progress,and then after this period you will implement
your project in a larger community. For my project,I de-
cided to focus on the environmental impact of my food.
I created a point system to evaluate the eco-friendliness
of the food I eat. For many people cutting out entire
food groups can be difficult. Eating only organic food is
expensive, and eliminating meat and animal products
can be difficult if you have dietary restrictions,or if you
don’t cook your own meals. I’m anemic,so the reality of
eliminating red meat altogether was not a possibility. As
an alternative to cutting out entire food groups, I made
this chart so that I could take a realistic effort to reduc-
ing the impact of my diet on the planet. For every meal,I
calculated the “score” of the food using the chart below.
Locally Sourced
&
Seasonal
+1 point Imported -2 points
Vegetarian +2 points Contains Meat -3 points
Vegan +3 points Has Animal
Products
-2 points
Raised without
Hormones
+1 point Raised with
Hormones
-2 points
Organically
Grown
+2 points Not Grown
Organically
-2 points
My ultimate goal for the project is to have meals
with a surplus of climate conscience qualities. With
each week that I calculated my meal scores,I tried to in-
crease the surplus points of my food. By the end of the
three week period I was mostly vegetarian, and I had
switched my fruit to seasonal, organic produce. This
project made me more conscience in deciding wheth-
er to eat at restaurants, and it inspired me to make my
own meals, which my parents appreciated. As a re-
sult, I choose to eat at restaurants that source lo-
cal produce, and have vegan or vegetari-
an options on their menus. When I buy
fruit, I try to avoid inorganic strawber-
ries, spinach, nectarines, apples,
grapes, peaches, cherries, and
pears, because they have
the most pesticide residues.
If the idea of keeping
score of your food is daunt-
ing, try to start small. Instead of
red meat, have chicken. Try to eat
foods that are seasonal in your area,like
mushrooms and squash in the winter. Grow
your own herbs by a window in your house. Make
your own meals so you know what goes in them.
Think about the polar bears before you order at a
restaurant. Be conscience, be motivated, be thoughtful.
14 15
how to:
EatGreener
Article: Nicole Samios
Graphics: Caroline Tan
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