Monthly Archives: July 2015

Cincinnati Eggs Benedict Recipe

Who doesn’t want their very own Cincinnati Eggs Benedict recipe from Maplestreet Station’s First Stop? Oh, and as an added bonus, here are some egg poaching tips.

Enjoy!

Cincinnati Eggs Benedict

  • 1.5 C – Sausage gravy, prepared
  • 6 – Fresh eggs
  • .5 lb – Goetta
  • 3 oz – Cheddar cheese, shredded
  • 3 – Plain English muffins
  • 1 tb – Unsalted butter

Form goetta into patties. Place in heated pan and cook until golden brown. Prepare 2 poached eggs. Toast English muffins and lightly butter. Top with goetta patty, then egg, gravy, and cheese. Serve immediately. Makes 3 servings.

Now, if egg poaching is new to you, or you just want an expert’s tips, we have some advice, courtesy of Miami University’s talented and knowledgeable chefs.

Egg Poaching Tips

  • Add a tablespoon of vinegar to the water to help keep the egg white together and intact.
  • Water should be at a gentle simmer.
  • Use fresh eggs for better result.
  • Depending on how runny or set you like your yolk, cooking 3-5 minutes should be perfect.

“King of the Grill” Tips

Earlier this week, we learned some tips from the Miami University chefs about grilling pizza to perfection. Now, we revisit the grill yet again. This time, we learn more about general grilling.

Grilling season is still in full swing, so be sure to fire up the grill and utilize these tips while the weather cooperates! However, if you’d rather sit back and wait on your food, you can find top-notch burgers at Maplestreet Station in Encounter when classes start back up again in late August.

King of the Grill Tips

  • Have everything at the ready before starting (including fuel).
  • Use high, direct heat for steaks and burgers.
  • Use low, indirect heat for larger cuts of meat.
  • When smoking, keep the wood in water for about an hour before using.
  • When using the grill, try to utilize it for all side dishes, too (skewers, foil bags, grill vegetable pan, etc.).
  • Preseason EVERYTHING.

From the Chef: Grilled Pizza Tips

For many, particularly in Ohio, this summer feels like it has been a little… rained out. Grilling hasn’t been very convenient and the sun has been too rare for the liking of many.

That said, the summer isn’t over yet. When the sun comes out, you need to be prepared. What will you grill? How will you fix it? These are the questions that stun and paralyze so many.

Here at The Miami Spread, we would like to suggest grilled pizza, and furthermore, we would like to offer some tips, courtesy of our very own chefs.

Most everything you need to get started on your own is below, but if you would rather benefit from these tips as a hungry customer, be sure you stop by Maplestreet Station’s Red Brick Pizza for some top-notch pizza, fixed by our very best.

Grilled Pizza Tips

  • High heat produces a crust that is crispy outside and chewy inside.
  • Roll out any 8 or 9 oz pizza dough, homemade or purchased, to .25 inch thickness.
  • Brush one side of crust with olive oil and add garlic or herb to taste.
  • Grill pizza on one side over hot coals or flame while rotating frequently for about 1-2 minutes.
  • Turn pizza over and move to the cooler part of the grill.
  • Top pizza with cheese and sauce.
  • Toppings must be fully cooked or warm.
  • Slide topped pizza back over high heat.
  • Rotate frequently.
  • Pizza is ready to eat in a total of 2-4 minutes.

Garden Commons Walk-Through

I had the opportunity to walk through the new Garden Commons and speak with General Manager Tim Schomberg about the future of Miami University’s newest dining hall. 

East Quad is currently undergoing a transition. A renovation from the buildings of old to the spacious and bright living spaces of new. Garden Commons, the new East Quad dining hall, sits at the center of that renovation. Not literally, as the new dining location finds itself nestled behind Farmer School of Business, merged with the former Symmes Hall, but nonetheless the new dining hub is a big deal. Not only to those who will move-in on East Quad this fall, but those across campus who find themselves around Farmer, Pearson Hall or the Psychology building, looking for some variety in a beautiful, convenient setting. And while the Garden Commons still has a ways to go before it officially opens its doors, the vision is there and, boy, it is quite the sight to behold.

The layout of Garden Commons feels open and spacious, even with the construction equipment scattered about. The main entrance, through the doorway facing Farmer, leads you into one of the two serving areas. There are four total stations that will offer a wide variety of options for students when the dining hall opens this fall with the first you see being a salad/soup/fruit bar, just off to the right when you walk in. Then there is a station that will offer sandwiches, wraps and comfort food to your left. To the far right, there is a large seating area, which is actually the old Symmes Hall structure, complete with the old Symmes windows. This area has a lot of space and has a unique, comfortable feel already. It is the primary seating in the dining hall and although it is really recycling much of the old building, it still feels very new and fresh in how it is laid out.

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The front entrance for the Garden Commons

Taking us back to the front entrance, you reach the second serving area by walking forward, splitting the first two stations, and continuing into a large, towering room in the middle of the building. In the renovation, they opted to match the high ceilings of the old building, which has a nice feel in the second area. With the high ceiling, there are high vertical windows that give the room nice natural light. The area is supposed to offer some seating, but the primary purpose for the serving area is… well… serving.  A fireplace is located along the back wall, open to both the serving area and the closed off Garden Room on the other side.

Now, the Garden Room is what could be the most visually appealing room in the entire dining hall, with a number of large windows facing out over the distant Formal Gardens. The area is meant for those who want to sit and relax. It is also nice that the room is somewhat cutoff, away from the open serving space, offering a little quiet from the bustle.

In the second serving area, students (and staff) will have another set of options and variety. The Asian food station is more centrally located in the vaulted room and will offer Asian cuisine (egg rolls, spring rolls, General Tso and a sort of “make your own” Wok option) among other options. That station is supposed to have two chefs when things get kicked off in the fall for cook-to-order options as well.

Finally, you have the fourth food station, located near the back entrance and the Garden Market (more on that at another time). This fourth and final station will be Italian, focusing on a variety of pizzas, calzones and pasta options. The plan there is to offer specialty pizzas, standard go-to’s, for both pizza and calzones, and then a variety of sauces to pair with pasta options.

Garden Commons is to be primarily a self-serve experience as a buffet-style dining option, much like Harris Dining Hall or the recently “out of commission” Martin Dining Hall. This is an appealing option for students who sometimes experience the “I’m going to starve if I don’t eat everything” sentiment. Regardless, Garden Commons is on track to be an incredibly appealing visual dining option and a place where students could comfortably relax or spend social time with friends. However, it also is a location that offers a delicious variety of food in a buffet-style setting. There is a lot to like about what Garden Commons will offer as the new East Quad go-to dining hall.