It finally dawned on us why our dining hall doesn’t serve pastries like they do in the patisseries of Paris. If it did, we would likely fail our classes just to stay back another year to indulge in the desserts. There must be a correlation between deliciousness of cafeteria food and graduation rate.
But don’t get us wrong – the Ratty does make mean Rice Krispies treats, and their bananas aren’t too shabby either. If you want to impress the special someone you happen to be sharing the dining table with, then this dessert is the perfect way to …
Ah, the notorious dorm-dwelling Ice Cream Thief. Just as your brain, depleted of all its juice from final papers and exams, starts craving that rum raisin Haagen Dazs and your hand starts its attempt to rescue it out of the depths of the communal fridge, the Ice Cream Thief strikes again, leaving you empty handed. As fellow victims we feel your pain.
Sometimes you’re at the dining hall and you’re in the mood for pizza, but the offerings feature congealed cheese or strangely thick and mushy pizza crust. Not to hate on the cafeteria, since sometimes they do offer fantastic options with fresh dollops of ricotta or verdant basil leaves. It’s mainly just the fact that we’ve been spoiled by great pizzerias around town that offer bacon scallion pizza or almond, cranberry, spinach pizza on thin, handmade wheat crust. Anyhow, if you’re in the mood for pizza and nothing appeals to you, take a break from your usual pita pocket and …
This week, we recreated the above plate from our very own réfectoire de Sharpe, inspired by a fine bistro in downtown Providence.
The original featured a lovely blueberry compote instead of grape jelly; foie in place of roast beef; and the “cornbread” was actually a buttery toasted brioche.
But all that aside, our humble re-make didn’t end up tasting all that bad. With a little creativity and a lot of free time we hope you’ll find that playing with food in the cafeteria can be fun, and might occasionally yield edible results.
Connie and Annie are …
The humble English muffin is a forgotten species. In our perpetual daze as distracted college kids, we too often forget to stop and smell the crumpets as we cruise on autopilot, loading up our trays at the dining hall with a stale bagel or dry undersalted scrambled eggs. We can turn instead to the warm natural sweetness of honey and peaches, complemented with a generous smear of tangy sophisticated cream cheese, all atop a crispy-on-the-outside-fluffy-on-the-inside warm crumpet of buttery goodness. With a little help from the microwave and toaster, we can all wind down, open our sleepy eyes, and appreciate life in the slow lane with some good ol’ TLC and afternoon tea with honeyed peaches and buttered toasted crumpets.
With spring on our heels, frozen desserts are a comforting and classy way to welcome the sweetness of sunshine.
There’s a delicious ice cream shop in San Francisco called BiRite Creamery. It has quality ice cream AND soft serve, and the caramel sauce is incredible, teetering on the brink of amazing flavor complexity and bitter burnt-ness. There is also a combination called “Sam’s Sundae” which combines chocolate ice cream, fruity olive oil, sea salt, and whipped cream.
Our sundae combines oilve oil with the signature Ratty vanilla soft serve and rice krispies. The flavors of the olive oil and ice cream complement each other fabulously. Don’t trust us, try it yourself!
Ah, potatoes. Something about them just screams comfort. Humble yet impressively versatile, as the Irish have demonstrated in their endless creativity with potato-inspired cuisine. From pub fries to colcannon, boxty (potato pancakes) to champ (mashed potatoes with scallions) – no part of the potato goes to waste. This St. Patty’s day, honor the potato in your very own dining hall, by dressing it up with deep green veggies, roast pork, and a generous drizzle of golden honey.
Whoever came up with the bacon, lettuce, tomato combo was a genius. Crunchy, salty bacon just yearns for a tangy sweet juicy burst of ripe tomato…the two dancing their sensuous tango atop a bed of crispy fresh lettuce.
The Cobb Salad takes this flawless trio to yet another level, adding more colorful players to jazz up the stage.
According to Wikipedia: “The Cobb Salad is a main-dish garden salad made from chopped salad greens (head lettuce, watercress, chicory, and romaine), tomato, crisp bacon, boiled or roasted chicken breast, hard-boiled egg, avocado…, chives, red-wine vinaigrette and Roquefort cheese.
People really do read those menus on Brown Dining’s website. Either that or they are tuned into a wavelength that reliably broadcasts whether the cafeteria is having a Good Lunch Day or a Just Average Lunch Day. In any case, they flock self-assuredly to the cafeteria on certain Good Lunch Days. For instance, you can count on there being a substantial wait in line if you happen to go on Polynesian Chicken Wing Wednesdays, Gnocchi Tuesdays, or Cajun Chicken Pasta Mondays.
It’s got to have something to do with the chicken and/or the pasta – which are great on their …
It may seem difficult to eat healthily at college, especially when all the veggies at the dining hall are mushy, overcooked, or just plain inedible. We always fall back on “broccoli made with love,” also known as microwave steamed broccoli. The trick is to steam your broccoli until just cooked through and still a little crunchy. This way, when you melt the cheese on top, the broccoli is just right, even by Goldilock’s standards.
Now, we advocate getting broccoli into your diet but this can be pretty monotonous if we don’t jazz it up somehow. You can easily make …