Let me start by saying that this dish is a misnomer in several respects. Notably, this is not a carbonara sauce (hence the quotation marks), rather it is an alfredo sauce (the difference is that a carbonara sauce is made with egg). Moreover, there is no reason why this dish should be specifically attributed to Collis. This is actually rather difficult to make at Collis because they rarely have bacon, which you will come to see is an essential ingredient. So, the name is entirely misleading. However, I did manage to make it at Collis and it is a carbonara in that I mixed in ingredients that are typical of a carbonara. So let's get going…
You will need:
Pasta (any kind, longer noodles are ideal, but not necessary as evidenced by the above photo)
Alfredo sauce
Peas
Bacon
Mushrooms
Pepper
Parmesan cheese (a real carbonara uses pecorino, but like I said this is a misnomer)
This should be made in the same way that you would make any other Collis pasta, except that you are going to want to microwave it for an additional 2 minutes after adding the parmesan cheese and pepper to it, and that you are going to have to add the bacon to the pasta yourself after the pasta is done cooking. The reason for the extra microwaving is two-fold: a) Collis pasta is never hot for very long after they heat it up b) the vegetables almost never cook enough in the pan. Usually I don't tell you to add salt or pepper because that's typically just a matter of personal taste, but in a carbonara the black pepper is essential. I hope you enjoy your...
Collis "Carbonara" courtesy (just had to go for the alliteration) of DDS and Sam, I am.
About Big Green Gourmet:
Welcome to Big Green Gourmet. Sam, I am and I am dedicated to improving your meals here at Dartmouth. This blog serves mainly to provide you with easy to follow recipes, which can be made using the food you get from DDS. My aim is to come up with new ways to eat the same food you've been eating, create some delicious dishes and encourage you to improvise beyond your standard Joe-Yo. BGG (Big Green Gourmet- for those of you who catch on rather slowly) is the place to go when you want to shake up your DDS selections. Leave comments about new recipes, improving the blog, or anything really…
Monday, January 31, 2011
Collis "Carbonara"
Thursday, January 27, 2011
Chicago Style Hot Dog
Let me start by apologizing for the lack of posting the past few days. Midterm crunch is keeping me busy. It's times like this (when I'm stressed, and it is freezing cold) that I start missing home a bit. So, this recipe is to bring a little bit of home to all of those who live in Chi-town. (Plus, who doesn't like hot dogs?) A little bit of a warning: the Chicago style hot dog is not the kind of dog you would regularly get (unless, of course, you're from Chicago), so you need to be open-minded and prepare yourself for a new kind of hot dog. Here we go:
You will need:
A hot dog
A bun
Onions
Sauerkraut
Relish
Mustard
A Pickle
Tomatoes
For the sake of full disclosure, an actual Chicago dog would also have sport peppers on it, but we don't have any of those, and neither jalapenos nor banana peppers are comparable in flavor. A true Chicago dog would also have celery salt and a poppy seed bun, but this is DDS so we can only expect so much, and make due with what we've got. At any rate, this dish is to be made at FoClosed. You want to go to the grill line and get a hot dog with sauerkraut and onions. Then, go to the deli line and get two slices of tomato and a pickle. Make sure that you get a pickle spear not slice, you need the crunch. Before you pay, go to where the salad dressings are kept and take two packets of relish. Then, layer your dog like this from bottom to top: bun, onions and sauerkraut, tomato slices, yellow mustard and relish, then finally, the hot dog and pickle. It's an absolutely great way to enjoy an american favorite. I hope you enjoy...
The Chicago Style Hot Dog made possible by DDS and Sam, I am.
Thursday, January 20, 2011
Spinach & Artichoke Dip
I haven't done a vegetarian dish in a long time, so this one is for the veggies. This kind of dish doesn't really constitute a meal. This is the kind of thing that I might make to share with a bunch of my friends (though it is good enough to eat a whole plate by yourself, so be careful). You might also want to just take the ingredients back to your dorm and make some for the next time you're having a floor-wide Jersey Shore viewing (does that only happen on my floor?). This dip is probably the best way to get people to eat some vegetables because spinach and artichokes are absolutely delicious (especially with cheese in a creamy dip). So, let's get into it…
You will need:
Spinach
Artichokes
Shredded cheese
Mayonnaise
Cream cheese
Garlic powder
Parmesan cheese
Water
This is probably the most difficult to construct of any of my dishes, but don't let that discourage you (I promise it's worth the effort). To make the pita "chips" that are in the photo above, you must go to Homeplate (just put the pita slices in the toaster until they are brown and crispy), but to make the dip you just need to go to any of the dining halls and check out the salad bar to see if they have both spinach and artichokes (it took a few days before I got to the right dining hall at the right time).Let's start by clarifying how much of each ingredient you will need: one full small salad bowl full of artichokes, another full of spinach and another half full of shredded cheese (feel free to approximate by using one big bowl). You will also need 3 packets of mayonnaise, 5 packets of cream cheese, one to-go condiment container full of parmesan cheese, a few pinches of garlic powder, and a large to-go soup container 1/2 filled with water. The first thing you should do is put all of the spinach and artichokes in the to-go bowl of water and microwave it for a minute and thirty seconds, then drain the excess water over the garbage. Next, put all of the cream cheese on the bottom of one of the small to go containers (not a plastic one because you can't microwave those) and microwave it for a minute. Then, combine all of the ingredients (save for some cheese) in the same container and mix them thoroughly, top it with cheese (this isn't standard for spinach and artichoke dip, but I prefer it this way, feel free to leave it out), and then microwave it for thirty seconds, or until most of the cheese on top has melted. Then, sit down and share your…
Spinach & Artichoke Dip brought to you by DDS and Sam, I am.
Wednesday, January 19, 2011
The Avocado Club
One of the deli lines that is totally underrated is the one at Homeplate. I think that the reason it's under-appreciated is that it looks tiny. For the purposes of experimenting with food, however, the Homeplate line is one of the best places you can go. Their wide array of breads and condiments is enough to out do the potential combinations at any other dining hall, but that aside, they have an incredible selection of meats, veggies and cheeses, and, to top it all off, they will press your sandwich for you -panini style- regardless of what kind of bread you get on it. So there it is, my shameless plug for the Homeplate deli line. With that out of the way…
You will need:
A Baguette
Turkey
Fresh mozzarella
Bacon
Spinach
Tomatoes
Avocado spread
This one is insanely easy to order, just ask for the above list of ingredients, and then ask for them to press it. It's a play on a classic club sandwich with just enough variation to keep your palate interested. It's also pretty healthy as far as sandwiches go on this campus. So enjoy!
The Avocado Club, by DDS and Sam, I am.
Tuesday, January 11, 2011
Spicy Southwest Chicken Salad
Fortunately for us, FoClosed still has all of the same foods it did when it was FoCo. I think that if, in addition to the annoyingly small space and extraordinarily long lines that form at the single register, FoClosed offered limited food supply options, students might actually riot. Though I can appreciate that Thayer The Class of 1953 Commons is still being renovated, I have to say that the new upstairs seating is dismal and is hardly an improvement, and I hope that when FoClosed reopens we are in for some actual improvements. Griping aside, the food is all the same so you shouldn't have any trouble in making this dish
You will need:
Lettuce
Tomatoes
Corn
Onions
Cucumbers
Shredded cheese
A spicy chicken cutlet
Volcano sauce
Ranch dressing
Avocado spread
Let me just say that what is great about this salad is that it is extremely quick to make. What you will want to do first is go to the grill and ask for spicy chicken on a plate with a side of volcano sauce (it takes no time for them to make because they are pre-made and just heated up). Then, go to the salad bar and assemble your salad fixings (the ones that I have provided above are just the ones that I enjoy, but there is no reason you can't improvise), but take one of the to go condiment cups and fill it with the ranch dressing. Then head over to the deli line and ask for some avocado spread on the side. Once you've paid, simply add the avocado and chicken to the bowl, mix a fork full of volcano sauce into the dressing, and then pour it over the salad. And there you have it:
The Spicy Southwest Chicken Salad, brought to you by DDS and Sam, I am.
Wednesday, January 5, 2011
Double Fajita Burger
Well, it's been quite some time. I wish that I could have posted more in December, but finals really slowed me down. This was partially because I was studying, and as a result my diet consisted mostly of Novack hot pockets, but also because I was writing papers instead of recipes. So, I'm very sorry for dropping off of the face of the earth for a while, I hope you can forgive me. Some of you might even be thankful. After all, it probably would have been a distraction and could have cost you a point or two on your finals. (Maybe? Eh, probably not, but I'll just keep optimistic) At any rate, as we all know, FoClosed sucks, so as my own private protest, they will not get the first post of the new year. This one comes from the Hop.
You will need:
2 patties
A bun
Lettuce
Tomatoes
Sour cream
Salsa
Guacamole
Jalapenos (I didn't even try for the tilde this time)
Cheddar or pepper jack cheese
Onions
Peppers
This dish is a double cheese burger with a Tex Mex twist, it is for the deeply carnivorous, slightly ethnic, and, of course, the very hungry. If you are not any of the above you should probably eat something else (eating it with only 1 patty is still overwhelming). The trick is to go to the hop and ask for a double cheese burger with cheddar cheese (or pepper jack) and a side of peppers and onions from the grill line. While that is going, hop over to the sandwich line (who caught that word play?). Just ask for a side of jalapenos, sour cream, salsa and guacamole. It's easy enough to figure out after that. Just put everything you can fit somewhere on the sandwich and voila…
A Double Fajita Burger, courtesy of DDS, and Sam, I am.