Landen Olsen / The Mossy Log
As all frequent patrons of Lewis & Clark’s Fields dining hall know, the dishes may begin to feel dull once a fortnight or two have elapsed. My aim is to assist you in introducing a modicum of variety to the doldrums of your daily meals.
Deviled eggs: a devilishly good hors d’oeuvre perfect for a quaint gathering. This dish pairs brilliantly with an Arnold Palmer: equal parts iced tea and lemonade. The subtle sweetness from the lemonade complements the umami and slightly tangy egg filling wonderfully.
1. Gather half a dozen of only the finest hard boiled eggs and split them down the middle, setting aside the yolk in a separate bowl.
2. Mix in a pump of mayonnaise and a third to a half a pump of mustard to the egg yolks, and use a fork to create a smooth and even paste. You can mix in a small amount of relish, salt and pepper to taste, ensuring that the mixture does not get too runny from the relish. If the mixture is too dry, add small amounts of mayonnaise and mustard to achieve the desired consistency.
3. Use a spoon to add a generous amount of filling back into the hollow egg whites and top with a sprinkling of pepper. To avoid a mess, fill a plastic bag with the egg mixture and cut off one corner to pipe the mixture into the eggs.
Crunchwrap Supreme: This midnight delicacy is usually reserved for late-night cravings, but with a dash of ingenuity, this exquisite wrap can be made with ingredients commonly found in the buffet lines. Mountain Dew Baja Blast is a staple for any Taco Bell meal, but due to the limited supply of the dining hall, it is unfortunately not an option. Luckily, I have concocted a mixture that aims to replicate this coveted beverage made with half Mountain Dew, a quarter sprite and a quarter lemonade. Now for the main event. I recommend making this on a nacho or taco night for the most faithful recreation, but any ground beef day works perfectly well. To make the Crunchwrap you will need to:
1. Warm a tortilla on the panini press for a couple of seconds in order to make it pliable.
2. Put any fillings you would like in the middle of the tortilla, leaving approximately 2 to 3 inches on all sides. My recommendation for filling is ground beef, nacho cheese or pasta bar cheese. If this is not an option, iceberg lettuce, tomato and crushed chips — preferably tortilla chips — works just as well.
3. To wrap, place a smaller tortilla on top of the filling if this option is available. Then, fold the edges of the larger base inward in a circular, overlapping pattern to create a hexagon.
4. Transfer to the panini press and cook until a golden brown crust appears and seals the creases.
Panini Press Pizza: This is an excellent dish to resort to in times of desperation, when nothing being served tickles your fancy. This dish is best paired with either the chocolate milk to evoke one’s inner child, or a soda of your choice.
1. Select two slices of bread — my recommendation being white — and spread a light coat of pasta sauce on both.
2. On one side, place two slices of your desired cheese and your favorite pizza toppings — my choice being either pepperoni and olives, or ham and pineapple. Then place two more slices of cheese atop that and put the other slice of bread to sandwich the fillings.
3. Grease the panini press with olive oil from the salad bar and place the pizza inside. Cook until the cheese is fully melted. I advise cutting the pizza in half with the spatula while still on the press.
I hope my recipes succeed in bringing some light to the dark times when the Bon has more than one satisfactory offering.
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