Author: kjohnston22

Fan Food

Buffalo Chicken Dip. It sounds kind of gross, right? Turns out it is one of the greatest things I have ever mastered. There are a number of variations on the recipe available online, but I took inspiration from a few to create this bubbling, melty dish of deliciousness. The trick is layering the dip, rather… Continue reading Fan Food

The full party rule

Setting: A Tuesday night in a half-full restaurant (recently opened) in small town Connecticut: “Table for three, please” “Sure thing, and…are you all here?” “Two of us are here; my father is on his way.” “I’m so sorry! We can’t seat you until your full party is here! Check back with me when he arrives.… Continue reading The full party rule

Juicy Barbera

Looking back on my year in Italy, one thing I find myself craving time and time again is a luscious glass of Barbera. Barbera is one of the three main grape varietals from the Piedmont region of Northern Italy, and can generally be enjoyed fairly young, unlike its Nebbiolo counterparts. With fairly high acidity and… Continue reading Juicy Barbera

The brussel sprout breakdown

I have always adored brussel sprouts, and have been trying to perfect my own recipe for quite some time now. To better understand the best ones I’ve had, I decided to consider them in a little more detail: Bodega – By far my favorite, these kicked off my brussel sprout kick this month. Partially shaved… Continue reading The brussel sprout breakdown

Burgers, brunch, and cocktails

 This past Saturday my saving grace was a cheeseburger, a bucket of hand-cut French fries, and a champagne cocktail. Headache or hangover aside, I must say that New York City brunch like this is certainly not something easily encountered in Northern Italy. Although Piedmont boasts grass-fed beef good enough to eat raw and wines of… Continue reading Burgers, brunch, and cocktails

A thesis

When classes ended in July and I left Italy briefly for a summer break, I had already learned more than I could have ever imagined from this university. The classes, the tasting seminars, the study trips, and above all, my diverse classmates from all corners of the globe had taught me so much in just… Continue reading A thesis

South African Raw Milk Cheese

CHEESE is an international event organized by Slow Food and is held every two years in my small town of Bra (population: 30,000).  Over four days visitors can explore every quality cheese on the planet, and also sample beer, wine, and specialty street foods from far and near. Thus, this weekend over 150,000 people ventured… Continue reading South African Raw Milk Cheese

 

Smoked tofu and brussel sprout scramble 

Smoked things have always tasted like meat to me. The epitome of rich, salty, umami perfection, smoked foods satiate a hunger in me that I can’t quite explain. I first had this revelation in beer tasting class at UNISG months ago, and have since developed a fondness and appreciation for smoked cheeses, various fish, and even vegetables! Smoked beer, in particular, has a way of making you feel like you’ve just eaten a steak – if you think Guinness is a meal, try a Rauchbier! This wonderment became evident to me when a friend introduced me to smoked tofu. I am by no means a vegetarian, but am happy to try new takes on meat free protein, especially a challenge that might turn me on to tofu. Apprehensive, I unwrapped the block of dense, brown soy and sliced a piece to try. Like all other smoked things before it, this strange creation changed my perception regarding its main ingredient. Smoked tofu is more like a cheese to me, perfectly seasoned and of a texture not too grainy. It pairs well with roasted or pan-sautéed vegetables and contrasts nicely with balsamic vinegar to add a little sweetness. This type of tofu is firm, unlike some of the watery versions I have hated in the past, and this curdled soy certainly tricked my taste buds, just like many smoked edibles before it!