Articles by jschneidergersick

By Jack Schneider-Gersick ’25   Ingredients 6 medium beets, washed, stems removed, unpeeled 20 unpitted kalamata olives, minced 1 wedge stilton cheese Pine nuts  White wine vinegar EVOO Salt pepper Method  Put an inch of cold water in a large pot and bring to a boil on high heat. When the water is boiling, float a medium metal bowl in the water and place the beets inside the bowl. Turn the heat down to medium, put the lid on the pot and steam until the beets are soft, about 50 minutes. Tip: you can check if beets are soft simply by poking them with a fork. If the fork slides through with little effort, they are ready. If it takes a lot of effort to get the fork through, they need more time Meanwhile, put 2 tablespoons of EVOO and 1 tablespoon of white wine vinegar into a small glass…

Greetings friends central, This is the premier entry in a (hopefully) biweekly recipe column that I hope will both inspire you to become more culinarily active and serve to demystify the world of cooking. Not only will I provide recipes, but I will also give tips and tricks to be applied to more than one situation. All recipes in this column will be ones that I have personally come up with over the years. Each recipe is tested and refined before going into this column. So, without further adieu, let’s get into the column. Pan-seared duck breast With slow-roasted carrot purée and sautéed tatsoi Ingredients 4 duck breasts (2 packages), As fresh as you can manage, dried with a paper towel 8 carrots, peeled and sliced into roughly even spears 1 bunch ramps (if in season), washed 3 bunches tatsoi (or bok choy if you can’t find that), washed, stalks…