University of Nebraska-Lincoln’s Dairy Store: Taste Nebraska’s History

As a recent graduate of the University of Nebraska-Lincoln and proud Nebraskan, I must pay tribute to the East Campus Dairy Store. As one of my favorite cafes in Lincoln, its menu is simple yet refined.

The UNL Diary Store has been selling its dairy products since 1917 and even more delicious than the homemade and local products are the Dairy Store’s ideals of assisting food-processing business in Nebraska and promoting the idea of value added products in our economy.

In my five years of college, I didn’t seem to have any of my classes on the University’s East Campus location. When the Dairy Store began selling its ice cream at the City Union during my sophomore year, there really wasn’t any reason for me to venture out. I found there was no better way to spend a rainy day, sunny day, game day, holiday or ordinary day, than with a dish of the Dairy’s Store’s ice cream. Their creamy, homemade ice cream was remarkably pleasing and became a special part of my everyday.

It didn’t take long for me to sniff out the mother ship. With my fiancé frequenting the University’s East Campus for classes, lunch breaks and studying, I decided I needed to scope the scene. One afternoon he invited me for lunch at the East Campus Dairy Store. I am not opposed to ice cream for lunch, but I suggested grabbing a sandwich somewhere first and heading to the Dairy Store for dessert. To my surprise, he raved on about the Dairy Store’s hot dogs, nachos and deli sandwiches among different daily deals and of course, ice cream! His overwhelming excitement had me convinced.

As I opened the doors to the East Campus Dairy Store, I stepped into a haven of fresh cheeses, milks, ice creams, soups, salads, sandwiches and sides. Ever since then, it has been my go-to lunch spot. My sister Ally is now a second-year law student and my twin sister, Anne, will begin Law School here at UNL in August. Today, Ally and I decided to treat her to the East Campus Dairy Store for a formal initiation as a Husker.

Anne and I first chose the fresh Garden Salad, a bed of lettuce adorned with homemade dairy store cheese, hard-boiled eggs, tomatoes, turkey and ham. We also enjoyed the Chicken Tortilla Soup, served with tortilla chips. It was spicy, creamy and deliciously cheesy.

Finally, we had to try the special of the day- Chicken Penne Pesto Pasta. It also had great flavor from its fresh and quality ingredients. The thick chunks of tender, grilled chicken could stand alone but were better off smothered in pesto and tousled with penne pasta. The three of us were absolutely satisfied with the Dairy Store’s premium ingredients that tasted great and made us feel great. It was then time for the main event.

Several spoonfuls later of taste-testing each flavor, my sisters both went with their usual favorites, Scarlet & Cream. This is the Dairy Store’s spin on the Strawberries & Cream flavor, with the addition of Nebraska pride. I also went with my favorite, Cookies & Cream, but I have yet to try a flavor I don’t like. The consistency of their ice cream is thick, soft, creamy, flavorful and remarkably light.

The Dairy Store also has the best happy hour deal around. Monday through Friday from 2:30pm – 3:30pm enjoy a different Daily Ice Cream Happy Hour Special! They have a wide spectrum of flavors from the Classic Vanilla and Chocolate to many unique and rotating flavors like Chocolaty S’mores and Margarita Sherbet.

The company is just as cool and fresh as its cuisine. We pulled up a table for three of our friends to join us on their lunch break from Dental School. Unfortunately they had to head back to class while we took our cones outside to enjoy them under the sun ☺.

Bison Witches: Bring Your Appetite, Bring Your Friends.

All throughout college, you could regularly find my roommates and I dining at Bison Witches, one of our favorite neighborhood hangouts in Lincoln. When we all reunited this past week, we absolutely had to eat there.

On Friday, we overslept and missed breakfast. Famished and in the mood for a relaxing, chill atmosphere with excellent food to match, Bison Witches was just the solution for our appetites.

As usual, Bison Witches had a packed house– the first sign of a great restaurant. However, they always do a great job of seating and serving their customers fast. Besides that, it is well worth the wait. Bison Witches’ assortment of hearty deli sandwiches as well as soups, salads, nachos and drinks is unlike any other restaurant around. For the sandwiches, they offer a spin on many of the classics as well as a handful of their own unique creations. They have certainly mastered the flavors and architecture of their sandwiches, as well as their soups, salads, appetizers and great selection of beers.

The gourmet deli sandwiches tower with fresh meat and ingredients between two, thick bread slices of your choice (white, wheat or dark rye). These mega-sandwiches are also served with your choice of chips. I recommend the tortilla chips and CCQ. That’s short for Chili Con Queso– their homemade cheese dip with tomatoes, onions and jalapenos. If you are hankering for more CCQ, try the Chili Cheese Nachos, or even the Chicken Cheese Nachos! They will complete your fiesta this Cinco de Mayo.

My favorite sandwich is the C.A.B.- two 4 oz. oven baked chicken breasts topped with avocado slices, bacon, alfalfa sprouts, and their honey based spicy Russian mustard. This combo is savory and sweet with delightful textures from the tender chicken, crunchy bacon and smooth avocado. If you want to go sweeter, try the Hawaiian- two 4 oz. baked chicken breasts topped with pineapple slices, melted provolone cheese, shredded lettuce and a side of BBQ sauce. It is marvelous.

However, a staple of mine is the Smoked Turkey- thinly slicked smoked turkey combined with sliced tomatoes, lettuce and house honey mustard. I also add on onions and peppers! This sandwich is simple, tasty and consistently satisfying.

What I love most about Bison Witches is their ½ sandwich and soup special. You can choose any one of the soups and combine it with any fresh deli sandwich and chips. The wonderful soup choices, besides the soup of the day are: Cream of Potato and Bacon, Wisconsin Cheese, Chili and …drum roll please… Portabella Harvest Grain. I have thoroughly enjoyed them all, especially the thick, hearty Chili to warm me up on a cold day. However, the Portabella Harvest Grain is phenomenal.

Served in a bread bowl, it is a thick, creamy blend of red and green peppers, corn, carrots, wild rice, barley, red wheat and portabella mushrooms. Packed with veggies and flavor, this wholesome soup gets better with each bite. As the bread bowl of soup begins to empty, tear off the pieces of soft bread and dunk them right in. When you get to the bottom and edges, scrape the soupy-soaked bread into each bite for a real indulgence.

The food is served on cafeteria-style trays- casual, fun and laid-back to match its hoppin atmosphere. I love that their drinks come in huge cups, sufficient enough to wash down such generous portions of food. Just like the food, the drinks are big enough to share...but only if you want to!

No matter how hungry I come, I most always leave in a food coma. Satisfied and pleased nonetheless. You must head out to Bison Witches for a serious sandwich that is seriously delicious. Located on 1320 P Street in downtown Lincoln, NE, Bison Witches is open 7 days a week. The kitchen opens at 11 am- 10 pm, and the bar stays open until 1am.

A Taste of Italy with the Sweetness of Friendship

La cuccina italiano, per me e la cucinna piu bella del mondo!

My best friend from Canada came to visit this past week. She played soccer with me here at UNL and is now in Physical Therapy school in Edmonton, Alberta. Her name is Selenia Iacchelli and if you can’t tell she is Italian and comes from a long line of expert Italian cooks. She and her family have been spoiling me with the most delicious authentic Italian cuisine for quite some time now, in particular, one special treat remains my favorite. It is called a Pizzelle, and as always she brought a suitcase full of them to share with all of her friends in Nebraska!

My illustration of this incredible Italian cookie doesn’t do justice so I have invited Selenia to share the Iacchelli family secret of this golden brown, decorative cookie that she has become famous for...

The name for these little Italian treats comes from “pizze,” the Italian word for round and flat. Its pronunciation is similar to “pizza,” a famous staple in Italian cuisine, but that is about all these two recipes have in common. Pizzelles are traditional sweet, Italian waffle cookies made from flour, eggs, sugar, vegetable oil, and are flavored with anise (a black licorice flavored seed, vanilla or lemon zest).

These delicious pizzelle cookies originated from the abruzzo region of south –central Italy. They can be made to be soft, thick and chewy, or thin and crispy. The difference is mainly based on the preparation method and ingredient proportions.

And now its unique design! I tell my friends my mom hand carved each cookie, but this may be a little bit of a lie. Pizzelles are cooked using a pizzelle iron. Just a quick 20-second squeeze in this hot iron does the trick, but a little patience and time is required to make a suitcase-full of them!

The supply of Pizzelles has nearly vanished in a week. I saw this coming and saved a stash for myself. If you are lucky, I might even share one with you. Otherwise, you will have to wait for Selenia’s next visit to taste the amazing Pizzelle. These authentic, homemade Italian cookies are a token of her friendship and love for Nebraska. I guess that makes her Italian, Canadian and an honorary Nebraskan.

Classic Campfire Cuisine with Chef Katy

We knew it would be prime time S’mores weather in Tucson, Arizona so when my sisters and I went out to visit my grandparents for Easter this year, we came prepared.

And by “we,” I mean Katy. She prepared her homemade marshmallows and graham crackers at Roberta’s Pizza in Brooklyn, New York, where she is the pastry chef. According to her, they are quite easy to make, at least the marshmallows. Sugar, corn syrup, water, and gelatin—that’s it! (See her recipe below) If you haven’t guessed what we might need graham crackers and marshmallows for, I will give you one s’more clue… Hershey’s chocolate.

S’mores are my favorite dessert for many reasons. Besides being finger-licking fun, this simple recipe is delicious and great for casual entertaining. I have many fond memories making s’mores with my family. S’mores are a sentimental treat for my sisters and I.

We had to start the fire before we could get our fingers sticky with oogey, gooey mallows and chocolate. This is grandpa Bud’s job; he is the expert in building fires and chopping wood. He uses leftover construction wood in his authentic Chiminea from Mexico. Katy tried to help chop wood but proved to be no Girl Scout. Never send a pastry chef to do a cowboy’s job.

Meanwhile, grandma Georgie, Anne and I neatly placed the Hershey’s chocolate bars, homemade marshmallows and graham crackers, wet wipes and roasting skewers all on a tray. While my sister spoils us with luxurious homemade marshmallows and graham crackers, nearly any store brand ingredient works great for this easy treat.

After you have prepared the fire, ingredients and supplies, you are ready for s’more fun. Load up the mallows on the skewers and roast away. To get the perfectly roasted marshmallow, I recommend patiently holding it above the hot coals.

If you prefer yours burnt and crisp to the extreme, let that marshmallow ignite in flames and be careful not to torch anything or anyone else! Feel free to get creative, we tried roasting Peeps for our Easter S'mores!

Finally, layer your graham cracker with the chocolate, the roasted marshmallow and another graham cracker to sandwich it together.

The best part of a s'more is preparing and sharing it with your family and friends. Grandpa Bud and Grandma Georgie are still my favorite s'mores crew.

Homemade Marshmallow Recipe- Katy uses Thomas Keller's recipe from his French Laundry Cookbook:

Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:

3 envelopes of unflavored Knox gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt
1 Tablespoon vanilla extract
Confectioners' sugar for dredging

While the gelatin “blooms” in cold water in a mixing bowl, the sugar, water, and corn syrup slowly cook in a heavy bottomed pot until the syrup reaches a piping hot temperature of 249 degrees. Once it reaches that point, and be careful when it does because it EXTREMELY HOT, remove it from the heat and slowly pour it into the mixing bowl with the mixer running at a slow speed until all the hot sugar syrup is inside the bowl. Pump up the speed and whip for about ten minutes. Right before it is done, add the vanilla and salt for flavor. During these ten minutes, get your pan ready. It is tempting to think the marshmallows are done and you will lose patience so keep yourself busy. Sift cornstarch and powdered sugar into a baking dish. Pour the marshmallow into this pan and sift the cornstarch-powdered sugar mix on top as well.

Once this recipe is mastered Katy recommends getting creative with it. She suggests trying oreo crumbs or maybe toasted coconut instead of powdered sugar! One time, she sent me a box of peanut butter marshmallows. They were divine. She also likes to infuse her sugar syrup with flavors – basil leaves, lemon peel, maybe even something weird like jalapeno pepper!

thé Cup: better ingredients making a better you, a better world & a better tomorrow

These days, Mother Nature can be such a tease. As soon as she brings out the sun, I begin to crave corn on the cob, watermelons and grilled hamburgers. But with all the hail, wind and rain she dropped on us this week, I have found myself desperate for a cozy meal to warm up to. Cold, hungry and on the prowl to find the best soup in town– I was led to The Cup, hidden away behind Capital Parkway and Randolph Street, where I enjoyed undeniably one of Lincoln’s best soups in town.

But don’t just take my word for it. In The Lincoln Journal Star, Jeff Korbelik named The CUP “one of Lincoln’s top five places to enjoy a cup or bowl of soup,” with the criteria that the restaurant must have a reputation for its soups, and the soups must be homemade.

The soups today were the Tuscan Vegetable and the Hungarian Mushroom. I let Anne order first (knowing I would order the other so that we could try both ☺). She tried the Hungarian Mushroom.

This cream based soup, adorned with finely chopped Hungarian mushrooms and spiced with Dill, has a rich and slightly pungent taste. Just a cup of this delicious soup was enough for me, but it is my absolute favorite to soak the pieces of fresh baked bread in!

I don’t consider myself to be a “vegetable soup” girl and usually go for the exotic soup flavors that I know I can’t recreate or find in a can. The Tuscan Vegetable Soup, however, made me a believer in this simple, yet spectacular soup. Its light broth is brilliantly seasoned with spices that make it good enough to stand-alone. The Tuscan Vegetable Soup is generously adorned with a variety of vegetables- tomatoes, onions, carrots, potatoes and chickpeas to name a few.

We also split the Salmon Panini, made with grilled salmon, provolone cheese, roma tomatoes, fresh spinach & tarragon aioli. The aioli gave the salmon a subtle sweetness that complemented the flavors of the fresh tomatoes and spinach perfectly. The provolone cheese melted it all together under the freshly baked Panini bread. I have tried many of The Cup’s fresh paninis, and I think this has become my new favorite. Make that a favorite of Anne's too, she stole my first bite!

Each soup, Panini and salad is elegantly created with the freshest ingredients to provide you with flavor, quality, and nutrition- giving you just another reason to indulge in one of the exquisite pastries or baked goods. Since Kristin Rozsa opened the Cup in October of 2006, I have never finished a meal there without a dessert. Today, it was the lovely lemon poppy seed muffin.

The Cup offers 36 assortments of cupcakes and 12 flavors of cakes. Like all the other menu items, the pastry and baked goods use fresh, quality ingredients that make them exceptional. Speaking of exceptional… The Cup only serves certified organic and fair-trade coffee. Drinking a latte or espresso macchiato has never been so tasty or gratifying. Any purchase of their full line of coffees supports a noble commitment to small farmers, the health of the environment and the health of your own body.

The Cup has a pleasant atmosphere with flowers sweetly placed on each table and local artwork to brighten up its burgundy and green walls. The space is well lit and its ceilings are high. No matter how long you bury your nose in your books or computer, you never feel claustrophobic. Thanks to the Cup’s delicious menu and charming ambiance, April Showers will rain on my parade no more. With an extensive menu of hot drinks, coffee, tea flavors, deserts and pastries of all sorts, you will surely become a patron of The Cup yourself- rain or shine.

Maggie's Vegetarian Cafe: Eat well, live well, be well.

A vegetarian experience so inspiring and exciting that even Nebraska’s most die-hard-beef-lovers are gushing over Maggie’s Vegetarian Café.

Named after its owner, Maggie Pleskac, Maggie’s Vegetarian Café is an all-natural, from-scratch kitchen that uses local and organic ingredients whenever possible. Their secret for quality and flavor comes from seasonal foods that guarantee freshness. Maggie’s menu changes with the seasons, but their creativity, originality and culinary expertise always remain constant. With a philosophy of, “Eat well, live well, be well,” Maggie’s Vegetarian Café keeps its customers and the community in its best interest. In my opinion, their philosophy is quite modest. I regularly visit Maggie’s to “Eat the Best and Feel the Best.”

The space is small and cozy with no more than four tables inside and a few more on its outside patio. The personality of its atmosphere reflects the same personality you taste in the food; one that is fun, eccentric, fresh and wholehearted.

The lime green and brick walls are adorned with photos and events of local businesses and farmers. They kindly remind you that your support is sincerely appreciated.

Without further adieu, let me introduce you to the food…

Maggie’s menu features soups, salads, wraps, pizza, frittatas, un-fried falafels, spicy hummus and artisan flatbread. Get there early for a muffin fresh out of the oven, or even for a warm breakfast burrito! The Breakfast Burrito is made with local free-range eggs, seasonal fillings, tomatoes, onions and cheese. This is one of several menu items that is served warm. Another tasty entrée, served fresh from the oven that I highly recommend is the Roasted Vegetable Pizza. It is an 8” artisan crust lavishly covered in local and seasonal oven-roasted vegetables, smoked provolone and mozzarellas cheeses.

I love trying their daily specials. Greeted by a cool, April shower today, Maggie’s Tomato Curry Peanut Soup was just the thing for my friend Joslyn and I to warm up to!

The smooth, thick consistency was embellished with tomatoes and onions, and garnished with peanuts on top. It had a spicy kick that was well balanced with the curry and peanut flavors.

I also ordered the frittata and salad. Today’s frittata was made with Spinach and Swiss chard. I had to close my eyes for each savory bite. It was that good. I chose the Sesame Tofu Salad as my side.

Its organic oven-baked tofu with sesame seeds completely changed my attitude on tofu. The tofu was firm, nutty and slightly sweet, served on top of local organic greens, carrots, tomatoes, onions and cucumbers, and dressed with a home-made toasted sesame dressing. I must commend Maggie for this brilliant creation. Salads are all too often disappointing with bland flavor and creativity. As with all of her menu items, Maggie seems to make this salad unique and most importantly delicious.

Joslyn tried the Cranberry Blue Walnut Salad, served with organic greens, blue cheese, cranberries, and toasted walnuts, and tossed in a light, balsamic dressing. This salad was also tasty and fresh.

I have never been good at window-shopping, but the glass window displaying Maggie’s magnificent variety of vegan muffins, scones and cookies is an undeniable trap.

I have yet to exit Maggie’s Café without a delicious vegan pastry in my hand or in my tummy. Everything is made in-house with certified organic ingredients, and the flavors change weekly! My most recent favorite is the Aztec Chocolate Muffin! The muffins are large enough to share with company (but you might want it all to yourself) ☺. Today however, it was the sugar cookie that was calling my name. It was just what I needed to please my sweet tooth– thick, soft, chewy and just the right size after a plentiful lunch.

I couldn’t have been happier with my lunch choices today; each had an entirely different flavor and exceptional way of satisfying my taste buds. The fact that Maggie’s ingredients are enriched with health benefits for my mind and body is just an added delight. I pay an extra dollar or two at Maggie’s Vegetarian Café for many good reasons. The delicious and quality food is well worth my money, but the noble contribution I know I am making to the community is priceless.

Now let me tell you how cool Maggie is! Maggie was inspired by Julia Child and her passion for food took her traveling along the West Coast, learning and working at natural food coops and farmers markets. Upon Maggie’s return to her hometown of Lincoln, Nebraska, she decided to open a café. Since opening in 2000, Maggie’s Vegetarian Café has grown in business, popularity and recognition among its own Lincolnites, restaurants, and local farmers- whom she uses as her main suppliers. Her very own garden also supplies the kitchen with many of its fresh vegetables and spices. Maggie’s Vegetarian Café is committed to supporting sustainable agriculture and a slow food approach by serving locally-produced, hand-crafted and artisan products. Maggie Pleskac is active in influencing and fighting for sustainable principles and policies that guide the agricultural industry. She is also one of the founding members of Slowfood Nebraska and a member of Buy Fresh Buy Local Nebraska. Yep, she is kind of a big deal.

Located on 311 North 8th Street, Maggie’s is open Monday through Saturday from 8:00 am to 3:00 pm.

Oso Burrito = Oso Awesome

When walking into Oso Burrito, you will immediately recognize its unique and refreshing décor that lets you know you aren’t in a boring franchise restaurant anymore. Its atmosphere is as distinctive, cool and fun as its menu and its burrito bar will magically craft a flavor that your palette has never experienced before.

Oso Burrito doesn’t consider themselves to be a Mexican restaurant, but they will give you Mexican flavors if you want them. Otherwise, their fresh ingredients range from a wide assortment of meats, vegetables, spices and flavors that most restaurants wouldn’t dream of serving. Oso Burrito boldly explores unique flavors that are difficult to create and find nearly anywhere around. The possibilities are endless.

The Thai peanut burrito is a common favorite of mine– a spicy and sweet explosion of flavor balanced by rice, lettuce and cheese. When I am feeling less ambitious I sometimes go for a mini-burrito or a salad. Then, I usually opt for a side of chips and salsa. Their salad is great because they give you the choice of layering the lettuce, meat, cheese and all the extra toppings and salsas over crushed tortilla chips! Just yesterday I went with the mouthwatering shredded pork salad with the two different salsas (the corn and the ginger), pico, cheese, lettuce and guacamole on the side; it was basically a glorified nachos platter. And glorious it was.

For the real deal, Oso Burrito does have a nacho entrée. All dishes can be created as a burrito, mini-burrito, taco or salad. The fish burrito is another favorite of mine. It is combined with a cabbage mixture, chipotle sauce, cilantro, pico and my extra addition of guacamole.

Other options for meats include chicken, fish or beef that can all be dressed in a different way– from a Pesto or Buffalo sauce to a char-grilled Jerk seasoning. They also offer vegetarian entrees made with tofu, potatoes or portabella mushrooms. Nearly anything can be ordered with rice, beans, an assortment of veggies, salsas, sour cream, cheeses and sauces. If you are like me, and you get so excited that you want to have them squeeze everything into one burrito to taste it all, just take their word for it and try a delicious “specialty” burrito. They have expertly matched up different ingredients and sauces to make it simple for you.

Like I said, their atmosphere has as much flair as their menu. A string of “pepper” lights hang across the walls around a sign reminding its customers to “eat local.”

The modern décor is quirky and artistic with graffiti over the door, a menu etched in colorful chalk, wooden panels lining the walls and red and black hues throughout the space. The area opens up from the large windows and high ceilings.

Even its employees and owners are fun and outgoing. Take a trip to Lincoln’s locally owned Oso Burrito for its delicious and different menu. If you are looking for something out of the ordinary, you won’t be disappointed. With a variety of vegetarian and specialty choices, an assortment of beer, and a quaint patio to enjoy it all on, you will be Oso happy you came.

Nader Sepaphur opened Oso Burrito in 2002 in downtown Lincoln (also owning and operating another local favorite of mine Yia Yia’s pizza). He opened up a second location of Oso Burrito in December of 2007, on 70th and Van Dorn streets. Oso Burrito has the concept of a burrito and an imaginatively yummy cuisine that is unlike any other franchise you will find.