The Sundial

Make it yourself: Celery Root (Celeriac) Remoulade

Jake Fredericks

February 25, 2014

Remoulade is a classic French condiment with an affinity for pairing with seafood dishes, much like tartar sauce. Although the traditional version is more akin to a garlic mayonnaise (aioli), its nature as a basic sauce makes it versatile enough to incorporate a myriad of flavor combinations. Celery...

Tasty Trivia: Eat your peas and carrots!

Jake Fredericks

February 24, 2014

Every evening around 6 o’clock, the world’s children transform from hellish, screaming banshees into modern-day Picassos, van Goghs and Rembrandts. Peas are arranged into elaborate emoticons, mashed potatoes and gravy shaped to re-enact Mount Vesuvius’ destruction of Pompeii and spoons become catap...

Make it yourself: Butterscotch-Ale Bread Pudding

Jake Fredericks

February 19, 2014

If you couldn’t tell by now, this writer has a pretty big sweet tooth. Donuts, cookies, ice cream, I love ‘em all. One of my favorite winter desserts, by far, is homemade bread pudding. I’m not talking about that gruel-style crap with the reconstituted raisins you were fed as a tyke in preschool....

Tasty trivia: why brown is the new green

Jake Fredericks

February 18, 2014

Ever wonder why your favorite beer is bottled in a brown bottle, rather than a more eye-catching green, blue or clear bottle? The answer is chemistry. We all know that ultraviolet light (UV) can be harmful to our skin in high rates of exposure, but it can also be detrimental to the quality of your beer...

Beer Belly

Jake Fredericks

February 17, 2014

Nothing beats a cold one after a long day on your feet or  fielding calls at the office. Beer is considered one of the oldest beverages known to man and the oldest form of alcohol fermentation, rivaling wine and distilled spirits. Created from an abundance of grain production as far back as 6,000 years...

A Valentine’s Day recipe as hot as your love, and restaurant review in case you burn dessert

A Valentine's Day recipe as hot as your love, and restaurant review in case you burn dessert

Jake Fredericks

February 13, 2014

Recipe: Bananas Foster Prep Time: 5 minutes Cook Time: 5 minutes   The art of flambe may be a passé culinary art form, but it’s sure to impress your V-Day date. He or she will be mesmerized by your mastery of the flame, and the dessert is painfully simple. Originally presented as a tableside...

DIY Ganache and Macerated Mint-Infused Raspberries

Jake Fredericks

February 12, 2014

Forget about that 3-year-old bottle of Hershey's chocolate syrup in your cabinet—here's an easy recipe for homemade chocolate sauce that's sure to impress. The recipe is actually a 2-in-1 deal and can be incorporated into many dessert options, from chocolate-dipped fruit to cupcake frosting. Both the gan...

DIY Vanilla Extract

Jake Fredericks

February 11, 2014

Baking fans will love this simple, two-set recipe to make homemade vanilla extract. All you need is a glass (8 fluid ounces) of bottom-shelf vodka and a half dozen (6) vanilla beans. Using a sharp knife, split the vanilla pods open by slicing down the spine starting just below the tip of one end all...

The yin and yang of food: chocolate and vanilla

Jake Fredericks

February 10, 2014

Some enjoy chocolate and vanilla swirled in an ice cream cone, while others are steadfast in their determination to keep them apart. It is debatable which flavor reigns supreme, but you never hear anyone say, “You’re so chocolate,” when referencing another’s bland decision. Instead, vanilla was...

Review: LA Lasagna Co.

LA lasagna Co. is renown for their classic namesake dish. Photo: Jake Fredericks / Copy Editor

Jake Fredericks

February 6, 2014

Lasagna is one of the few Italian recipes that has undergone minimal change over its extensive lifetime adorning menus worldwide, and rightly so. It has not been sullied by the hands of would-be chefs seeking to carve their name in culinary history by bastardizing a classic dish. Instead, lasagna has emerged as a survivor of American haute...

Tasty Trivia: Pasta Edition

Jake Fredericks

February 5, 2014

The Italian name for a pasta dish is derived from the pasta used combined with the focal point of the dish itself, indicative of its origin. For example spaghetti alla carbonara translates to ‘spaghetti of the coal workers,’ referencing [one] anecdotal origin of the dish was created to satisfy t...

A match made in heaven

Jake Fredericks

February 4, 2014

This dish takes me back to the week I spent in Northern Italy in 2011. I maximized my relatively short stay by eating five meals per day, many of which included various types of pasta (and gelato). However, one of my all-time favorite meals is spaghetti carbonara– a truly wonderful, and gluttonous p...

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