So I always go on Pinterest and see all these DELICIOUS looking dishes, and I really want to eat them! So I decided that this summer I am going to try to make as many as I can. The first one I made was an amazingly comforting cauliflower soup which was only with 5 ingredients, completely vegan, and surprisingly filling (and it’s just as gorgeous in real life as in the picture). Now, I am not a huge Martha Stewart fan. So to my disdain, the next dish I made is one of hers. I do have to say though, it was quite delish. It was poached eggs and asparagus on top of fettuccine. Then I did a small salad and some roasted tomatoes with some cheese and herbs on top. It was my first time poaching eggs, but it really wasn’t a big deal, I did break 2 though!



The Meal (please excuse the computer!)



So I guess I will be posting some more dishes that I make this summer! Maybe I will even try baking!! Okay, that’s being optimistic, but we shall see. I am really excited for what I am making this week: it’s going to be a Thai curry. Thai food is my FAVORITE. So I am very very very excited. I hope it is gooood.


Here is the recipe for the pasta if you like 🙂

Hello Fellow Foodies!

Sorry it has been so long, I have desperately been waiting to post about the AMAZING weekend the Cornell Gourment Club at Upenn a couple weekends ago, but alas, school-work trumped my food writing. 😦

I am so excited to give you all an overview of the awesome events:

First of all, fittingly, we ate So. Much. Delicious. Food. We had an awesome dinner that was inspired from Native American foods as well as a breakfast of the most delicious bagels I have ever had and some really yummy pastries (including a millet muffin, which was wayyyy more delicious than it sounds).

One of the dishes from dinner

Yummy Yummy Millet Muffin

Apart from the eating, we started the weekend with some really good discussions from everything from food writing, to the restaurant industry, to celebrity chefs, to sustainable food. We also had some panelists with experience in each of those topics who taught us about their experiences. I definitely left the weekend with a LOT to think about.

Then (and I can’t contain myself), WE  MET DEB FROM SMITTENKITCHEN.COM!!!! (She was one of the panelists) I assure you, she is just as awesome in person! She is so humble and so personable. We heard her talk about how her blog came about and about her blog in general. She told us that she started cooking only once she got married, and that she has had to become more creative once she had her son! Below is a creeper shot of her (haha):

She’s all the way on the right


We ended the weekend with – wait for it – a food competition! Everyone was split into teams, given ingredients they must incorporate, sent to the grocery store, and given 1.5 hours to create a yummy dish. It was my first food competition, and it was soooo fun! Also, a Cornell team won 🙂

Picture of the winning dish

Peace and food


Hi everyone! My name is Tejal (pronounced Tay-jul if you were curious), and I am going to be posting to the CGC blog on occasion.

I don’t cook as much as I would like, so I am in no way a food expert, but I like to cook when I can (though that does become a challenge at school), and I DEFINTIELY like to eat. Soooo, my posts will probably be more about food appreciation because who doesn’t appreciate food? 🙂

Last weekend was the joint Cornell Bread Club and Cornell Gourmet Club Bread and Spreads Party! There was amazing food, lots of people, and great conversation. It was (unfortunately) my first and only CGC event so far 😦 I hope to attend more events in the future, because this one was so fun! Below are some picture from the event:

Here’s to eating YUMMY food! 🙂


Get your taste buds ready! We now present to you the fall 2011 Crème de Cornell magazine! Please savor the deliciousness found within these tempting pages. May you find inspiration to cook, eat, and experience (and even grow your own) sumptuous cuisine.

cgc fall 2011

"The Three Little Pigs" at The Piggery

FOR THIS FARMERS-MARKET-STAND-TURNED-DELI, it is a surprise to step into a daffodil yellow, oak- floored establishment packed with customers along Route 13 in Ithaca. A colorfully chalked menu sign with mouth-watering menu options hangs above the counter. To the left, a black wall adorned with names of local farms tells where they sourced their meats, dairy, and produce. The neighboring hand-drawn map of a pig shows me exactly what a “hock” and a “butt” are (it’s not even close to the butt). Little pig ornaments pepper the counter top, from furry stuffed piglets to a piggy-handled whisk.
The bloody flanks I was expecting to find hanging from the ceiling are actually stored in a glass meat case in the back of the room. Amongst your typical charcuterie of sausages, beef patties, and shoulders are T-burg dogs, Boston butts, pâtés, lards, and even whole chickens. The Piggery will only offer what local farms can offer, so the selection of products available changes almost daily. Like the name of the restaurant, the dishes The Piggery have to offer are exactly what they say they are without much embellishment at all, but they defy expectations.
My friend and I quickly nab a table under the orange-tiled ceiling, armed with our coffee, hot cider, breakfast burrito, and “The Three Little Pigs” (a taco, hot dog, and slider). I start with the hot dog and go nuts with the condiments: ketchup with far more texture interest than the creepy smoothness of Heinz, Dijon mustard, sweet relish, and some amazing picked red onions with the perfect amount of vinegar. Yet, I quickly realize that there is absolutely no need to layer all of this stuff on; there is no artificial hot-doggy meatiness to cover up at all. On the contrary, if you can imagine what a real hot dog would taste like made from real quality pork, then this is it.
Next, the pulled pork slider. The pulled pork is moist and flavorful, spiced just enough to let the pork speak for itself. It is topped with cabbage slaw, which adds a beautiful purple color, crunch, and freshness to contrast the sumptuous meat. The mini-bun, with a nice egg shine on top, is simply the perfect carrier for these flavors and textures.
To complete “The Three Little Pigs” trilogy, there is the carnitas taco. Filled with pork, cabbage, carrots, and a delightfully tangy and zingy green sauce, this taco is the third standout in this meal. The simple yet delicious corn tortilla holds up perfectly beneath the mound of ingredients it carries. Think of your imaginary (or real) Mexican grandmother kneading together corn flour straight from the farm and water. Think of the heat from the burner as she toasts them, the authenticity of the whole process. That’s what this tasted like. And the best part? You can smell them on the pan as you wait in line.
Any breakfast burrito sold in the Ithaca area has some tough competition to live up to with famous competitors such Solaz at the Farmer’s Market and Mexeo in Collegetown. The Piggery’s version is packed full to the brim with their signature pulled pork, local black beans, and egg. As someone who likes a lot of stuff in my burrito like veggies, salsa, and even a nice helping of guacamole, this burrito was lacking in the area of salsa, but nevertheless it is quite an enjoyable burrito to wake up to in the morning.
I would like to argue that The Piggery is serving up some of the best cider in the world. Unlike that dark brown whipped cream-covered stuff popular these days, Indian Creek Farm’s cider is a light golden colored drink that tastes exactly like fresh apples. Refreshing, tart, and spiced ever so slightly, this is probably the best cider of my life.
The cooks at The Piggery prove their ability to let the best of ingredients just be themselves, pairing high quality meats cooked to perfection with simple yet creative complements. As a college student too cheap to buy her own meat and too afraid to over or underdo it, The Piggery is the perfect niche for my dose of delicious free-range protein. No frills, no fuss, reasonable prices, and environmentally friendly without being pretentious, The Piggery is an indulgent change of pace.

This is article was written by Iona Machado and will appear in the Crème de Cornell Fall 2011 magazine to be released DECEMBER 2nd, 2011. Look for the magazine at many locations around the Cornell Campus!

Summer is drawing to an end, and its time to begin a new semester filled with culinary explorations. Stay tuned for delicious posts on all things gourmet;  cooking, tasting, restaurant-going, travel, and maybe even some poetry this year. Please read, comment, and enjoy!

If interested in joining our club, please attend our first meeting on Monday Sept. 12th at 5pm in 122 Rockefeller Hall. We hope to see you there! (Feel free to email if you have any questions).



© 2011 Francis & Lloyd