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Posts Tagged ‘Meg Trboyevic’

Harrington held a welcome event, Food for Thought, on Wednesday evening, September 22nd. Over 60 students, faculty and staff stopped by the event, hosted by instructors Helen Oh and Andrew Conklin, along with a guest, restaurateur Meg Trboyevic, former owner of Les Nomades restaurant in Chicago, who spoke briefly about her experiences and showed a mural she designed for her restaurant’s dining room.

The participants sampled tasty homemade dishes and cookies, made from quick and easy recipes, and a few made their own maki rolls. The event’s goal was to raise awareness of inexpensive, healthy eating options for busy students on a budget, who were provided with recommended recipes and information about specialty food stores in the city.

Here are a few dessert recipes and photos from the event:

MEG TRBOYEVIC’S COCONUT MACAROONS
Preheat oven to 350F
14 oz. tin of Sweetened Condensed Milk
14 oz. bag Shredded Coconut
1 teaspoon Pure Vanilla Extract

Mix together. Use small ice cream scoop for each macaroon, tapping lightly and not overloading scoop.   Place on parchment or Silpat lined baking sheet. Bake about 15 minutes.   Allow to cool. Makes around 36 macaroons.

HELEN OH’S CHOCOLATE CHIP COOKIES
1 1/4   cups all-purpose flour
1tsp. baking soda
1 tsp. salt
1 cups (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 tsp. vanilla
2 Tbs. yogurt
2 cups of Ghiradrelli bittersweet chocolate chips

Preheat oven to 375. In a small bowl, cream the butter with sugar, egg, vanilla, and yogurt. In a large bowl, combine flour, baking soda, salt. Add the butter mixture above and chocolate chip and mix them with wooden spoon. Drop by tablespoon onto lightly greased baking sheets. Bake for 9 to 11 minutes or until golden brown.

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