Hello my fellow diners,
Check out the recent article about Bryn Mawr Cookbook, written by yours truly, on HerCampus!
Dear Bryn Mawr:
It’s drawing close to that time of the semester: red breasted robins serenade your early morning walk, the grass is getting greener, a lone cherry tree has blossomed outside of Taylor ahead of its fellows; the Canadian goose poop is getting ever thicker under foot; and, by this point in the academic year, you’re probably lusting after a home cooked meal…
Read the full article at http://www.hercampus.com/school/brynmawr/tasty-dining-hall-tips
Nice and Light Pasta by Meheret Shumet ’13
- 1/2 bowl of broccoli
- 1/4 bowl of mushrooms
- 1/4 bowl of cherry tomatoes
- 1 pat of butter (which can be found by the cutlery)
- 1 lemon slice (which can be found in the fridge that holds the soy and organic milk)
- 1 bowl of plain pasta
- garlic powder (which can be found on top of the counter where the stir fry is)
- hot sauce (in the long container, not the tobasco sauce)
- olive oil
1. Heat the stir fry pan to 400 degrees and add the pat of butter and 2 spoon fulls of olive oil
2. Add the broccoli and let sizzle for 30 seconds
3. Then add the mushrooms and allow the mushrooms and broccoli to sizzle for about a min, or until the broccoli begins to start turning dark green.
4. Reduce heat to 360 degrees and squeeze the lemon onto the broccoli and mushroom medley.
5. Add cherry tomatoes immediately after and stir together
6. Sprinkle enough garlic powder to lightly (emphasis on lightly) coat the vegetables, a spoon full of hot sauce, and a dash of black pepper. Mix all together
7. Add pasta to mixture and stir all together. Plate your creation and enjoy!
Strawberry Spinach Salad by Audra Fannon ’11
Chef’s Comments: “It’s a fresh, sweet take on a standard salad: a perfect combination of textures and flavors, and visually appealing to boot!”
- Baby spinach
- Strawberries in syrup from the salad bar
- Bleu cheese
Start with baby spinach from the Erdman salad bar. Add strawberries and use the syrup as dressing. Sprinkle with bleu cheese to finish. Enjoy!
Mexican Hot Chocolate by Mindy Huskins ’13
“Sometimes Haffner puts out cinnamon sticks on the spice rack. My favorite thing to do when that happens is to make Mexican hot chocolate! Just grab a mug, put a cinnamon stick or two inside, fill it up with hot chocolate from the machine, and sprinkle a little bit of cayenne pepper on top! Always super delicious.”
Breakfast for Dinner Sundae by Emilee Finkelstein ’14 and Dakota Jackson ’14
- Raspberry Chocolate Chunk Ice Cream
- French Toast Sticks (from Breakfast for Dinner bar)
- Cap’n Crunch
Take between two and four french toast sticks from the breakfast bar and put them in a glass. Fill glass with raspberry chocolate chunk ice cream, and sprinkle cap’n crunch on top.
Note: This can only be made in Erdman under the right conditions, but it is the BEST DESSERT EVER.