Tired of ramen, late-night pizzas, wings and fries? Ordering-in a Blue Zone Calzone from Helen's on a regular basis may also break the bank if done too often. Let the Daily give you a few gourmet alternatives to hold you over before the next midnight craving creeps in. All are easy, quick, fairly affordable and reproducible in the dorm kitchen.
Herbed Potato Salad
Courtesy of Grace Parisi, Food & Wine Magazine
Serves 6
Ingredients:
2 lbs Yukon Gold potatoes, scrubbed
2/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
2 celery ribs, finely diced
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon snipped chives
1 tablespoon chopped tarragon
Salt and freshly ground pepper
Preparation:
1) Put the potatoes in a large saucepan, cover with water and bring to a boil.
2) Simmer the potatoes over moderate heat until tender, about 30 minutes. Drain and let cool.
3) Peel the potatoes and cut them into 1-inch cubes.
4) In a large bowl, whisk the mayonnaise with the sour cream and mustard. Add the celery, parsley, chives and tarragon and season with salt and pepper. Fold in the potatoes, mashing lightly. Refrigerate until chilled before serving.
Open-Face Grilled Eggplant Sandwiches
Courtesy of Kristin Donnelly, Food & Wine Magazine
Serves 4
Ingredients:
Eight 1/2-inch-thick slices of country bread
Extra-virgin olive oil, for brushing
One 1 1/4 lb eggplant, sliced crosswise 1 inch thick
Salt and freshly ground black pepper
4 plum tomatoes, sliced crosswise 1/4 inch thick
1/2 pound mozzarella, sliced 1/4 inch thick
8 basil leaves, torn
Coarse sea salt
Preparation:
1) Light a grill or a frying pan. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.
2) Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about five minutes. Turn and grill until tender for three more minutes.
3) Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts -- two minutes.
4) Transfer the eggplant to the bread, sprinkle with sea salt and serve.
Microwave Chocolate Pudding Cake
Courtesy Cooks.com
Serves 4
Ingredients:
2 tablespoons butter, melted
1 cup all-purpose flour
1 cup sugar
3 tablespoons cocoa
2 tablespoons baking powder
1/2 tablespoon salt
1/2 cup milk
1 tablespoon vanilla extract
1/2 cup chopped nuts
Preparation:
1) Sift the flour, sugar, cocoa, baking powder and salt together into a mixing bowl. Stir in milk, melted butter, vanilla and nuts.
2) Pour into a 9x9 inch pan
3) Pour topping (3/4 cup brown sugar, 1/4 cup cocoa, 1 1/4 cup water) over batter. Do not stir.
4) Bake in microwave on high, 9 to 11 minutes.
