What if there was a quick recipe for one of the most delectable dishes ever? What if there was a 30 minute recipe for creamy crispy cheesy macaroni that can be eaten without silverware? Look no further. My second dish in the mac & cheese series features bite-size pasta goodies that pack as much cheese as the real thing.

Eat-with-your-hands mac & cheese bites | Photo by Estefania Souza.

Mac & Cheese Bites (adapted from Food & Wine)

• 1/2 lb. macaroni or other small pasta
• Cooking spray
• 1/4 cup grated parmesan
• 1 1/2 tablespoons butter
• 2 tablespoons flour
• 3/4 cup milk
• 1 cup packed shredded cheddar
• 1 cup packed shredded mozzarella
• 1 large egg yolk
• 1 teaspoon paprika
• 2 tablespoons mascarpone

Preheat the oven to 425°. Bring a large pot of water to a boil and cook pasta according to instructions until al dente (1-2 minutes less than the time indicated on the box).

Spray two 24-mini cupcake pans with cooking spray. Sprinkle with 2 tablespoons of the parmesan; tap out the excess.

Sprinkle half of the grated parmesan onto sprayed mini-cupcake tray | Photo by Estefania Souza.

In a large saucepan, melt butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking constantly, until boiling, 3-5 minutes. Add cheddar and mozzarella cheeses and whisk until melted. Season with salt and pepper.

Freshly shredded cheddar makes all the difference | Photo by Estefania Souza.

Add cheddar and mozzarella cheeses and continue cooking for 1-2 minutes | Photo by Estefania Souza.

Remove pot from heat and whisk in egg yolk and paprika. Gently stir in mascarpone until fully incorporated. Fold in the macaroni.

Constantly whisk sauce until it begins to peel away from the side of the pot | Photo by Estefania Souza.

Gently fold in macaroni and mix until all the pasta is coated | Photo by Estefania Souza.

Spoon slightly rounded tablespoons of the macaroni into the prepared pan, packing them gently. Sprinkle the remaining 2 tablespoons of parmesan on top.

Spoon rounded tablespoons onto prepared baking dish | Photo by Estefania Souza.

Bake in the upper and middle thirds of the oven for about 10 minutes, or until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

Bake for 10-12 minutes or until cheese is sizzling and tops are golden | Photo by Estefania Souza.

Click here for another great mac ‘n cheese recipe.

if you like this...

• Mac ‘N Cheese Quest: Crab
• Mac ‘N’ Cheese Gone Gourmet
• A Night in Cheese Heaven

Doner Kebab. | Photo via Wikimedia Commons user Rainer Zenz.

It’s finally that point in the semester: Classes and internships are winding down and so are our bank accounts. As a result, us here on the BU London program have resorted to some deliciously cheap and unhealthy options for our daily dining. Now, I’m not talking about vending machines—London has its own breed of highly inexpensive eateries open until all hours of the night.

But first, a note on fast food. Yes, London does have outposts of some of America’s favorite unhealthy restaurants—KFC, McDonald’s, Burger King—but the odd thing here is that these places are surprisingly upmarket. For example, the McDonald’s here look like something that we would consider on par with a Panera Bread, and their prices match the fancier aesthetic. Most KFC sandwiches go for £3 (about $4.50), whereas they would cost about 99¢ at home. Of course, I know nothing about these culinary abominations, since I do not eat at such embarrassing places! (Puts in monocle.)

On top of that, London street food is very different from what we have in America. In the three months since I’ve been here, I have seen one hot dog cart. One! And even then, no one seemed to want it.

Instead, the British late-night dining scene can be broken into two main sections: Fried Chicken and Kebabs.

As one might expect, London fried chicken joints are blatant KFC ripoffs. Certain favorite names include “Mississippi Fried Chicken” and “PFC,” which I think (hope) stands for “Perfect Fried Chicken.” These places are very greasy, very cheap and often smell of fryer oil. The chicken is usually far too salty to be palatable, but if one is wandering around Islington at 2 a.m. with some friends, it can be oddly satisfying.

Over on the good side of food, kebabs here are awesome! In London, “kebab” does not necessarily refer to meat on a stick, but rather doner kebab—a large slab of ground lamb (or possibly chicken) rolled onto a spinning spit and sliced off in chunks for your eating pleasure. Even what we would think of as “kebab”—chicken or lamb shish—is taken off the skewer, grilled, sliced and placed either in a pita or under a cabbage-y salad. Every kebab place has its own flair—some wrap everything up in a flatbread, some smother the goodness in onions and lettuce, some stuff the meat into a big fluffy pita—but there are still some constants. They all offer the same default sauce option: chili sauce. It’s very spicy (as one might expect) and can be cooled with either garlic sauce or yogurt sauce (though those are usually additional charges…that’s how they get you!) Some kebab places also don’t have fryers, either, which means no chips (french fries) or falafel, but the doner certainly makes up for that.

I wonder if I will miss these culinary simplicities that the British have to offer. Kebabs are both ubiquitous and tasty, which is a win-win situation, and who can really complain about that?

if you like this...

• English Breakfast: Breaking the Chains
• English Breakfast: Market Places
• English Breakfast: Escape to Camden

So I decided to embark on an adventure: the quest to find the most delicious macaroni and cheese recipe. Over the course of the next few weeks I will eat more macaroni and cheese than I did during my whole childhood (well maybe). I am hoping that after this I will have the macaroni and cheese recipe to take to my mother (and make for my friends).

In the mac 'n cheese recipe that follows, the gruyere compliments the cheddar and the crab adds another dimension of flavor. | Photo by Estefania Souza.

The first recipe I tried involves an ingredient that is unknown to many people—but a favorite of mine nonetheless—imitation crab-meat. The original recipe calls for lobster, but let’s face it, do I really want to spend my weekly allowance on lobster meat for one night’s dinner? The answer is no, so surimi (imitation crab-meat) is a great alternative.

Crab Mac ‘N Cheese (adapted from Healthy Food For Living)

Makes about 6 servings.

Active time: 25 minutes. Total time: 1 hour.

• 1 teaspoon Canola oil
• ½ lb. elbow pasta
• 2 cups low-fat milk
• 4 tablespoons salted butter, divided
• ¼ cup flour
• 6 oz, about 2 cups, grated gruyere cheese
• 4 oz, about 1 ¼ cups, grated 50%-reduced fat cheddar cheese
• 1 teaspoon salt
• ½ lb. pre-cooked imitation crab-meat (ask for it in the seafood section)
• 1/3 cup breadcrumbs

Grated gruyere and sharp cheddar give this pasta a gourmet taste. | Photo by Estefania Souza.

1. Preheat oven to 350 F. Coat an 8×8-inch baking pan with canola oil, spreading it evenly with a paper towel.
2. Bring a medium pot of salted water to a boil; add pasta and cook until al dente, about 1-2 minutes less than the amount recommended in the box). Drain and set aside.
3. In a separate pot, heat milk over medium-low heat until hot but not boiling. Turn off heat and set aside.
4. In a large saucepan, melt 3 tablespoons butter over low heat. Whisk in flour for about 1 minute. While continuing to whisk, pour in hot milk and stir until smooth and thick, about 1 more minute. Remove saucepan from heat and stir in grated cheese. Add a teaspoon of salt and pepper to taste. Pour mixture into prepared baking dish.
5. Melt remaining tablespoon butter in the microwave and stir in breadcrumbs until moistened. Evenly spread buttered breadcrumbs over pasta. Bake for 25-30 minutes or until breadcrumbs are golden and cheese is bubbling.

Whisk flour and melted butter before adding hot milk. | Photo by Estefania Souza.

Add hot milk and whisk some more until sauce is thick. | Photo by Estefania Souza.

Remove pot from heat and stir in cheeses. | Photo by Estefania Souza.

Add cooked macaroni and imitation crab-meat to milk-cheese mixture. | Photo by Estefania Souza.

Pour mixture into prepared dish and spread evenly. | Photo by Estefania Souza.

Sprinkle buttered bread crumbs before baking. | Photo by Estefania Souza.

Bake for about a half an hour or until cheese is bubbling. | Photo by Estefania Souza.

if you like this...

• Mac ‘N Cheese Quest: Bites
• Mac ‘N’ Cheese Gone Gourmet
• A Night in Cheese Heaven

There is an array of vegetables that can be used for homemade chips; anything from kale to radish. Basically, any vegetable that you can get into a thin slice can be turned into a chip. Nevertheless, some are better than others because they contain less moisture, producing a crispier chip. So, tomato crisps are not a good option.

Here is a recipe for sweet radish chips that taste delicious on their own or go wonderfully with a yogurt parfait. It may be more tedious than running to the corner store for a bag of chips, but—in the long run—it is a quicker route to a healthy body.

Radish chips: an anytime snack | Photo by Estefania Souza

Radish Chips with Cinnamon (adapted from A Pinch of Yum)

Active time: 20 minutes. Total time: 55 minutes.

Makes about 2 servings

• 10-15 radishes
• 1 tablespoon olive oil
• 1/2 tablespoon honey
• 1 tablespoon sugar or granulated Splenda

Preheat  oven to 350ºF. Line a rimmed baking sheet with parchment paper. Slice the radishes to approximately 1/4 inch thickness and place in a microwave safe bowl. Microwave for 30 seconds, or until slightly softened. Drain liquid and transfer radish slices to a larger bowl.

Carefully slice radishes into 1/4-inch thick rounds | Photo by Estefania Souza.

Add olive oil and honey. Toss until evenly covered. In a small bowl, combine the cinnamon and sweetener. Add to the radishes and toss until well coated.

Just a spoonful of honey makes it great! | Photo by Estefania Souza

Sweeten radishes with a mixture of cinnamon and sugar or Splenda | Photo by Estefania Souza.

Spread radish chips on the lined baking sheet, making sure they are evenly spaced and in one layer. Cook for 15 minutes at 350, then remove and flip them over.  Reduce oven temperature to 225 and bake for another 20 minutes.  Radishes will begin to shrink and crisp up, but this is what is supposed to happen (they will turn out to be about 1/2 of their original size). Remove from oven and serve (better if consumed within 5 hours).

Evenly spread radish slices in one layer | Photo by Estefania Souza.

Radishes will most likely shrink to half or a third of their original size | Photo by Estefania Souza.

if you like this...

• Healthy Snacking: Crispy Apple Chips
• Healthy Snacking: Kale Crisps
• Healthy Snacking: Butternut Squash Fries

It is always a struggle to walk into someplace like Uburger or McDonald’s and walk out without fries; but I still do it. I cannot take the guilt that comes along with an order of the fatty snack. But to my surprise, I found a guiltless and nutritious alternative: butternut squash fries.

They taste great with dijon mustard | Photo by Estefania Souza.

The first time I made these, they came out soggy. I was somewhat disappointed—I am a crispy-fry lover—but in the end flavor trumped texture. So I decided to give them a second chance. Turns out with a few tips, crispy butternut squash fries are possible. Plus, they are ready in less than an hour. There’s not much more to ask for: home-made, cheap, guilt-free and easy.

Butternut Squash Fries (adapted from Hungry Girl)

Active time: 10 minutes. Total time: 1 hour.

Makes about 2 servings.

• 1 butternut squash
• Salt
• Cooking spray
• Pepper

1. Preheat oven to 425 F. Peel and de-seed the butternut squash. The easiest way to peel is with a regular vegetable peeler; de-seed using a spoon to scrape.

Slice fries into desired thickness (1/4 inch works best) | Photo by Estefania Souza.

2.   Using a sharp knife, cut squash into quarters and then into french fry shapes, about 1/4-inch thick. Place fries over a paper towel and sprinkle with salt. Let sit for about 5 minutes and pat away excess moisture. Transfer fries to two sprayed baking sheets and arrange into one layer. Sprinkle with more salt and freshly ground pepper.

Arrange fries in one single layer on a sprayed baking sheet | Photo by Estefania Souza.

3.   Cook fries for 30-40 minutes, or until crispy, turning halfway. Fries are ready when they are slightly browned. Let cool and serve.

Fries are best consumed right after cooling | Photo by Estefania Souza.

if you like this...

• Healthy Snacking: Sweet Potato Fries
• Healthy Snacking: Crispy Apple Chips
• Healthy Snacking: Kale Crisps

Upon walking into the demonstration room, I was overwhelmed with excitement. As a cheese-tasting virgin, I did not know what to expect, but the endless supply of cheese lining the marble island at the front the room suggested I would not be

Gurdal prepared a gourmet selection of cheeses for the night | Photo by Estefania Souza.

disappointed. I made my way to the back of the room and sat in one of the empty spots—even though there were ten minutes left before the start of the seminar, the room was almost full. In front of me were two paper plates, a plastic knife, two wine glasses and a list of the eight cheeses that would be served.

Almost on the six o’clock dot, Gurdal, owner of Formaggio Kitchen (a specialty cheese store located in Cambridge, South End and Manhattan), began the two-hour seminar. Before jumping into anything, he asked: “Are there any FDA-related people in this room?” He jokingly said that if so, they should leave, playing on the fact that many cheeses at his store are imported daily from Europe.

After some talk about how to buy cheese and the basics of cheesemaking, Gurdal introduced the first cheese: Mothais-sur-Feuille, a goat’s milk cheese from France. And so one of the most delicious meals of my life began.

Disregarding the strawberry-rose jam and toasted baguette that was passed around, I decided to dig straight into the cheese. Gurdal advised to try the center of the slice, the middle and finally the rind, so that is what I did. He said each part tastes

The Monthais-sur-Feuille goat's milk cheese opened the night. | Photo by Estefania Souza.

different, and it does. The bite from the center was buttery and flavorful; as I made my way towards the rind, the taste got slightly bitter and the texture firmer. The whole slice was mouthwatering—it was my favorite cheese of the night—but the center was the best.

The next three cheeses (another goat’s milk one and two sheep’s milk) ranked at the bottom of my list, but not by a lot. Needless to say, the least enticing of the cheeses sits well above any cheese I could buy at Shaw’s.

The fifth cheese, Fontal Fontegidia, was a cow’s milk cheese, and my second pick. This time I fell in love with the rind. Fontina cheeses are usually on the softer side, and this one was no exception. Its flavor was on the subtler side of a strong flavor.

I tried three more succulent cheeses before the last, the Stichelton. Gurdal explained that Stichelton is just another name for Stilton, a British cheese made with raw milk. It is also a cow’s milk cheese, but far from anything I have tried before. It was crumbly but creamy and very, very smelly; so good.

For more information about seminars held this semester, visit Boston University’s Metropolitan College website.

if you like this...

• Mac ‘N’ Cheese Gone Gourmet
• Mac ‘N Cheese Quest: Crab
• Mac ‘N Cheese Quest: Bites

Sportello, an Italian restaurant participating in Boston Restaurant Week. | Photo courtesy of erikorama via Wikimedia commons

Moo: Usually in the dining hall, a piece of meat comes overcooked and resembles of driftwood. That’s why going to a proper steakhouse is a good choice for Restaurant Week. Here, a steak can actually be cooked to order! Curiously named but super chic, Moo only offers the deal at lunch, but some of the other menu items are relatively affordable.

Uni Sashimi Bar: Located in the sleek Eliot Hotel on Commonwealth Ave, Uni offers high-quality sushi that is as gourmet as it gets. With offerings like tuna poke and braised short ribs, this is a major step up from average sushi. Better yet, it’s a mere ten minute walk from Kenmore, so it’s possible to grab lunch and make it back in time for class.

Gaslight: Despite the notion that French restaurants are stuffy and pretentious, Gaslight is a bustling brasserie (meaning “brewery”) whose lively atmosphere matches its updated French food. Brasseries are convivial places that are meant for chatter and good spirits. While the regular menu offers classics like French onion soup and steak fries, the restaurant week menu is rather gourmet.

Sportello: Owner Barbara Lynch is the culinary equivalent to Tom Brady. She owns five restaurants, all of which are considered some of the best in Boston. Her latest endeavor, Sportello, is described as a “modern interpretation of a classic diner” that serves casual Italian fare. Part restaurant and part bakery, the lunch and dinner menus at Sportello are mouth-watering. This is not Bertucci’s.

Restaurant Week is a chance to eat like a king but still have money for later. While reservations may be hard to get, try going on off-hours or at lunch. And, as always, there’s an app for that.

if you like this...

• Parents’ Week: Money Matters for College Students
• Parents’ Week: Getting into BU—A Mom’s Perspective
• Cheapskate’s Guide to Boston Summer: Week of August 22

The Camden Lock Market. | Photo courtesy of Grim23 via Wikimedia Commons

While most of BU was off at spring break, the London Program rolled on with a normal week of classes and internships. Because of this, there is not much traipsing around Europe to write about, so I thought we could take the time to examine a weekend mainstay here in London: markets.

Whereas Boston has an occasional outdoor market in the summertime and all of New York’s are exactly the same (do we really need four MozzArepas stands along one block?), each of London’s markets has its own flair and unique merchandise, with independent vendors hocking their goods—be they homemade, antique, or of questionable quality—all weekend long. Though I am not as expert a shopper as some others here in London, here are some markets I have visited in my time so far.

Brick Lane Market

Brick Lane is a narrow street in Northeast London. It is known on the weekdays for its absurd number of Indian restaurants, all with people standing out front trying to convince passersby to come in, usually promising special discounts that may or may not exist. However, every Sunday the street fills with artistic designers selling their funky goods. The market is lively, colorful, and bold, with cheap eats around in the form of carts and all-you-can-eat buffets down the block.

Portobello Market

Over in the classy section of Notting Hill (of Hugh Grant fame), the famous Portobello Road becomes an antique and vintage-goods haven every Saturday and Sunday. The market goes all the way down the road (through the antique shops district) and ends at a large covered pavilion filled with independent sellers of vintage coats, jackets, dresses, shoes, and accessories, and prices certainly undercut the other vintage stores around the city (Barbour coats can go for just £45). The Market also has a small food section, with some European favorites (German sausages, crepes, etc.) but then one risks spilling mustard onto a recently acquired fur coat.

Camden Market

As my wonderful colleague Deb has already described, Camden is a pretty funky part of town. Tiny shops and vendors are mainstays along Camden High Street for the entire week, as the Camden (aka Buck Street) Market is open seven days and offers outrageously cheap clothes. It is a little like being trapped in a cage of princess-seamed dresses made in Taiwan, but when you can get a pair of boots for £12, it’s worth it. Further down the road is a variety of different goods, as the Stables Market offers even more vintage clothes (vintage is inescapable), and the Lock Market contains quirky, crafty odds and ends.

Borough Market

Okay, I know what you’re thinking. “Joel, where is all the food? We don’t care what you have to say about vintage clothes!” And it is with this point, dear reader, that I wholeheartedly agree. That is why I saved the very best for last—the Borough Market. Located along the south bank of the Thames (close to the Tate Modern museum and Globe Theatre), the Borough Market is a bustling culinary thoroughfare. Its mostly indoors, with a tremendous glass ceiling that traps in the aromas from all the great cooking around. Roast beef sandwiches, seafood rolls, and duck confit are just a few treats found here (all reasonably priced), as well as fresh fish, meat, poultry, vegetables, and microbrews from around the UK. Because of its small size, Borough Market does get very crowded on weekends, but it’s worth battling for some of the most authentic food in London.

if you like this...

• English Breakfast: Escape to Camden
• English Breakfast: Raising the Bars
• English Breakfast: Food on the Street

Well turns out I found a recipe for apple crisps that not only pleases my palate, but would also make my mom proud. It is very easy to make and lends itself to experimentation. The apples can be sliced either by hand (which is harder but doable) or using a mandoline slicer. Before placing them into the oven, sprinkle the slices with anything from sugar and cinnamon, to chili powder or salt and pepper.

Make mom proud! | Photo by Estefania Souza.

Crispy Apple Chips (adapted from the Ktchn)

Active time: 15 minutes. Total time: 2 hours including cooling.

• 2 apples, I used Granny Smith, cored or not
• Cinnamon (optional)
• Sugar or Splenda (optional)

If you have any apples lying around, turn them into chips! | Photo by Estefania Souza.

1. Preheat oven to 225 F. Line two rimmed baking sheets with parchment paper.
2. Using a mandoline, slice apples into 1/6-1/4 inch rounds (or thinner depending on how crispy you want your chips to be). Arrange apple rounds on lined baking sheets. Sprinkle with cinnamon and Splenda, or other seasonings.

Use a mandoline slicer if you have one, but otherwise a sharp knife and skills will do. | Photo by Estefania Souza.

The thinner the slices, the crispier the chip; sprinkle slices with desired spices before baking | Photo by Estefania Souza.

3. Bake for 1 1/2 hours, or until edges are crisp and apple rounds get wrinkly, turning rounds and sprinkling again halfway. Let cool and serve.

Chips are best enjoyed the same day | Photo by Estefania Souza.

if you like this...

• Healthy Snacking: Radish Chips
• Healthy Snacking: Kale Crisps
• Healthy Snacking: Butternut Squash Fries

Plain pupusas, a traditional Salvadorian side | Photo courtesy of Wikimedia Commons

Let’s face it. Many so-called international restaurants in the United States cater to American tastes. That doesn’t mean, however, that authentic ethnic cuisine doesn’t exist. There will always be chefs that will stay true to their roots and leave out the American flavors, especially in big cities. Boston is no exception.

Italian: Americans eat a lot of Italian-inspired dishes, but you’re going to have to avoid the Olive Garden if you’re looking for the real thing. In fact, you’re going to have to avoid a lot of restaurants. Cooking is considered an art form in Italy, and Italians are very particular about the ingredients they use. For the best choice in the Boston area, Rome native Adolfo Gatti (CAS ’13) is the authority. “Erase any suggestion given to you in the north end,” Gatti warns. “Anything that sells chicken parm, or chicken in any kind of pasta, is fake.” Gatti recommends Gran Gusto in Cambridge. Giuseppe Castellano, who is part owner and head chef of the restaurant, resided and worked in Italy before coming to the United States. The restaurant also imports over 80-percent of its products from Italy every week. Gran Gusto’s prices run a little on the expensive side, but for real Italian food, it’s worth it.

Latin American: In the United States, Latin American countries usually have all of their different cuisines mixed into one restaurant. Luckily, this doesn’t mean that the food is any less authentic. East Boston is the place to go for Latin American food. The majority of East Boston’s population is Latin American. East Boston is also the home of Pupuseria Mama Blanca, which serves amazing and authentic Hispanic cuisine at a great price. The restaurant, which only has a few tables but offers a take-out option, considers itself an international restaurant. The restaurant serves more than just Latin American food: it offers some West Indian inspired dishes, as well. The menu is simple, and most dishes cost around $12 or less, but the portions are large and filling. Most plates come with rice and beans, a salad, and pupusas, which are traditional Salvadorian maize flour tortillas. Another indicator of Mama Blanca’s authenticity is its empanadas. As opposed to the meat and cheese filled puff pastries that most Latin American nations call empanadas, Mama Blanca serves Salvadorian empanadas, which are balls of plantain and sweet cream that are lightly fried and sprinkled with sugar.

Ethiopian: If you’re looking for something new that’s still authentic, Ethiopian food is a great choice. Ethiopian cuisine usually consists of spicy meat or vegetable stews, which are traditionally eaten with injera – a tortilla-like flat bread – instead of utensils. Bruk Mesfin (SMG ’13), who is originally from Ethiopia, says that Blue Nile in Jamaica Plain is the way to go for authentic Ethiopian food. Blue Nile offers many traditional dishes at very reasonable prices (around $11 a plate). Another perk about Ethiopian food? Due to the fact that the Ethiopian Orthodox religion has frequent periods of fasting, many traditional dishes are vegan.

So, if you’re looking for something other than chicken wings and fries for a change, Boston offers a wide range of authentic ethnic cuisine.

No related posts.

Most restaurants that offer sweet potato fries deep fry them in the same hydrogenated vegetable oil used for regular french fries. In other words, the “healthy” alternative is probably as bad as the original french fry itself. There is, however, an alternative to the alternative: baking the sweet potato fries at home. Key word: baking.

Baked-at-home fries are delicious and healthy. | Photo by Estefania Souza.

Baked sweet potato fries are healthier than their fried counterparts because they are lower in fat. Plus, the cook has control over the amount of salt added so they are lower in sodium as well. Then there are an array of flavors to be added using spices like fresh ground pepper, rosemary, oregano, and chili powder. Whatever is added to them–unless it is heaps of chipotle mayo or sugar–sweet potato fries are healthier when made at home.

Rosemary Sweet Potato Fries (adapted from Epicurious)

Active time: 10 minutes. Total time: 40 minutes.

• 1 1/2 lbs. sweet potatoes, peeled
• 2 tablespoons olive oil
• 1 tablespoon rosemary
• Salt and pepper

1. Preheat oven to 450F. Cut the sweet potato in half crosswise and then into 1/2-inch slices. Cut each slice again into 1/2-inch strips
   

   Thinner slices will make crunchier fries; thick strips stay softer. | Photo by Estefania Souza.

2. Place fries in a large bowl and add olive oil. Toss until coated well. Add rosemary and toss again. Season with salt and pepper. Spray a large rimmed baking sheet with cooking spray and place fries in a single layer.

Add desired spices after tossing sweet potato fries with olive oil. | Photo by Estefania Souza

Arrange fries in one single layer and toss occasionally while cooking. | Photo by Estefania Souza.

3. Cook fries for about 30 minutes total, or until slightly browned and crispy on the outside. After 10 minutes in the oven, toss fries to ensure even cooking. Check fries every 5 minutes and toss. Let fries cool for about 5 minutes and serve.

A slightly browned fry is a perfect fry. | Photo by Estefania Souza.

if you like this...

• Healthy Snacking: Butternut Squash Fries
• Healthy Snacking: Kale Crisps
• Healthy Snacking: Crispy Apple Chips

Since last week, Menino has tweeted several times using the hashtag #yougottatryboston, a Twitter-based campaign to convince Top Chef‘s producers to bring the show’s upcoming tenth season to The Hub.

Boston colleges: Join me in telling @BravoTopChef why #yougottatryboston and film season 10 here in our great city (or your campus)!

February 13, 2012 10:36 am via webReplyRetweetFavorite

@mayortommenino

Mayor Tom Menino

@BravoTopChef #yougottatryboston for our wonderful chefs but also our historic landmarks, great music, wonderful philanthropy & more!

February 14, 2012 3:38 pm via webReplyRetweetFavorite

@mayortommenino

Mayor Tom Menino

Though Bravo and Magical Elves (the production company behind Top Chef) have yet to comment on the matter, Sam Adams (the beer company, not the person) have reportedly been asked to come on as a sponsor for the show’s upcoming season. This seems to be a promising sign for those hoping to bring Top Chef to Boston, as the Sam Adams brewery is one of the cities most iconic culinary destinations.

But does Boston have enough culinary heft to host an entire season of Top Chef?

Top Chef is a show that takes its locations seriously. Since its first season in San Francisco, the cheftestants have taken camp in Los Angeles, Miami, Chicago, Las Vegas, D.C., and New York twice. While these cities are obvious choices for foodies, the producers may be grasping for new ideas. The current season has the chefs being shuttled around three separate cities in Texas, as apparently each one was incapable of handling an entire season.

Boston mayor Thomas Menino. Now imagine how much more interesting this picture would be with Padma in it. | Photo by Wikimedia Commons user Dan4th Nicholas.

Boston has been home to some major cheftestants of seasons past. Tiffani Faison (season 1 runner-up, all-stars contestant) currently owns Sweet Cheeks Q near Fenway, very close to BU’s campus, and Jody Adams of Rialto in Cambridge made quite a showing on Top Chef Masters season 2. However, besides those two notables, no other Boston contestant has made a lasting impression on the Top Chef stage.

While Boston may not have bred so many cheftestants, it has come up recently with several notable restaurants. Barabara Lynch’s Menton and Tim Cushman’s O Ya have earned fine-dining accolades from outlets throughout the country (a five-star Forbes  travel rating and James Beard nomination, respectively). On the lower end of the culinary scale, Boston is well-known for some food innovations—not every city can lay claim to both clam chowder and baked beans.

However, Boston is too small to offer new ideas for as many as 16 episodes across the season. Top Chef works best when the challenges reflect the setting. (Most notably, the Chicago season incorporated Chicago-y elements into nearly every challenge.)

Of course, there are other cities waiting for Top Chef to come calling as well. Philadelphia has yet to host a season, though its restaurant scene is not as vibrant as Boston’s (and one can only make so many cheesesteak jokes). Portland is filled with thriving and original restaurants, but it’s even smaller than Boston. Then there’s Atlanta. It is the home to many former cheftestants (including All-Star champion Richard Blais), has a highly successful Real Housewives franchise, and offers barbecue, soul food, peaches, and cutting edge cuisine. At this point, the ATL is Boston’s only real competition.

But Top Chef is not slowing down any time soon. Even if Boston doesn’t get to host the new season, there will be other chances. That being said, no other city has tried a persuasion tactic like this, and Top Chef would be foolish to ignore such a push.

if you like this...

• NYC Wine and Food Fest: The Next Next Iron Chef