Madeleine Brown
Contributions
Second-Year Whole Roast Chicken
It’s time to write up our weekly metaphorical blackboard one last time. And I thought given (a) the recent end to the strike and...
Why are you here?
We joke about it all the time: how we students start and finish assignments the night before the due date, disregard weekly readings, and...
Lucy Waverman’s Orecchiette with Caramelized Onions
As a child, one of my favourite pastimes was visiting my dad’s office and completing career tests online. (If you read this column regularly,...
Soba Noodle Surprise
Is there a food more beloved than noodles? From spaghetti to egg and udon to chow mein, they are an integral part of the...
Mrs. Scott’s Brownies
Meals make occasions. And I’m not just talking Christmas dinner. An ordinary Friday night might not mean anything special to most, but perhaps that’s...
Something fishy
When I think about it, fish and chips are my favourite comfort food. I grew up on them during my childhood summers and two...
Banana Chocolate Loaf
Whether you’re a professional or an amateur, every cook has her one signature dish. For me—as embarrassing as it may be—it’s oatmeal. So pedestrian,...
Success with a side of spaghetti
Just a two-minute walk down Queen Street South from the Organique Juice Bar I wrote about earlier, UTM grad Jessica Iatomasi and her husband...
Dale’s Smoked Bacon Mac & Cheese
Frigid temperatures, top-speed winds, and a lathering of snow... Remember those summer days sprawled out on a lawn chair in your barest attire with...
Pogaca (Turkish Cheese Pastry)
I watch my fair share of competitive food programming—think Chopped or Top Chef—but I’ve never entered a cooking or recipe competition myself, whether to...
“Smoothie chef” opens juice bar
Whether it’s a restaurant or a retail store, don’t we all dream at one time or another of becoming an entrepreneur and opening our...
Whipped Shortbread Cookies
Despite the obsession I now have with food in general, I began as a baker. In fact, I still remember that the first recipe...
Eat internationally while on the go
I never even dared to try the former On the Go line of prepared salads, sandwiches, and portioned fruit or yogurt. I still have...
Gaeng Kiew Warn Kai
Who’d have thought that we’d ever have an actual professional chef contributing to Blackboard Special (especially after last week’s catastrophe)? Well, it isn’t so...
How to eat healthy with UTM vendors
I like my packed lunches (and, if necessary, dinners), as I discussed in “Eating good food? It’s in the bag” back in November. But...
Adequate Apple Crisp
Well, unfortunately, we’re lacking a professor or staff recipe this week. But no need to worry. I’ve consulted a culinary expert and guru of...
Raw Protein Bars—Crunchy Chocolate Bars
I get so tired of New Year’s resolutions. Especially the ones we hear time and time again: eat better, hit the gym, or less...
So long, Mr. Turkey
Urgh, Christmas dinner.
Does anyone actually enjoy it? Seriously. For the majority, is it not the same every year: dried (previously frozen) and perfectly overcooked...
Leftover-Eating Scuffins
This week we’re not featuring a UTM professor or staff member; instead, it’s just me, your dear features editor. We’ll cut them some slack...
(Not Your Average) Lemon Chicken
I personally have never held a dinner party. That said, I’m a diehard fan of Come Dine with Me (the British original as well...
The long and winding road from here
My three greatest fears in life are E.T., hockey nets, and graduation. The last of these haunts most undergrads. I’m assuming is the majority...
Overcome your Dr. Terwilliker
Let’s take a trip back in time and visit grade 12 Madeleine. She’s applying for one too many theatre programs (which require one too...
Moroccan Lamb Burger with Mint Yoghurt
Each time I eat out, if there’s an open kitchen, I stare longingly into it, thinking, “Just one day… Just one day… I want...
Eating good food? It’s in the bag
My most prized accessory is my lunch bag. It’s orange and green with brown stripes. It’s insulated. And it’s from Mario Batali’s own line...
Pumpkin Spice Muffins
Who hasn’t dreamed of being a chef? We’ve all had our Food Network fantasies—you’re in your kitchen preparing a box of KD, and you...
Butternut Squash Soup
I get my best cooking tips from my family. (Although I’m not one to welcomingly heed my parents’ advice—I take it rather grudgingly.) Whom...
Dress up as a tomato soup can
My costumes of Halloweens past include Andy Warhol’s tomato soup can, a dinner table with my head as the roast, and a puppet show....
Mac and Chard
Each week, The Medium chats with a UTM professor or professional staff about one of their favourite recipes.
I’m not a vegan or a vegetarian;...
eSports phenomenon comes to Ontario
I am not a video gamer. Let me put it in perspective: my gaming experience ranges from The Sims 2 (with about every expansion...
Sweet Potato Orange Soup with Maple Syrup
Each week, The Medium chats with a UTM professor or professional staff about one of their favourite recipes.
It’s midterm season and as we all...
In search of that underground tunnel
I first heard about the underground tunnel from Davis to the North Building in the Medium Magazine at the end of my second year....
Potato Rosemary Pizza
Each week, The Medium chats with a UTM professor or staff member about one of their favourite recipes.
When you no longer feel the shame...
Jiaozi
Each week, The Medium chats with a UTM professor about one of their favourite recipes.
In my search for our professors’ best recipes, I was...
UTM learns the art of eating lunch
Remember the old North Building cafeteria? If you don’t, it’s likely because either you became a UTM student sometime after September 2012 or it’s...
Thai Chicken Thighs
Each week, The Medium chats with a UTM professor (in this case professional staff!) about one of their favourite recipes.
I admit that, as UTM...
An Italian take on the Taste of Streetsville
After three years I did it: the Taste of Streetsville. Each year I promised myself or made a date with friends, and each year...
Frittata
Each week The Medium chats with a UTM professor about one of their favourite recipes.
I first found out about Professor Teresa Lobalsamo, lecturer in...
Discovering the “lived culture” abroad
I am a proud graduate of the Ontario high school core French system and now a Functional French minor at UTM. However, by no...
Instant Chocolate Mousse
We’re trying something new this year. Each week The Medium will chat with a UTM professor about one of their favourite recipes.
This week Josée...
A UTM year in food, glorious food
In the words of Jonathon Larson’s musical Rent, “How do you measure a year in the life?” Now, according to Larson we have a...
Getting the party started on campus
Three men are on a mission to get the party started at UTM: Ali Huseynov, a third-year environmental management student, Andrei Gourianov, a recent...
Channels of culinary communication
It seems like every day I hear complaints about campus food. And I won’t pretend I don’t complain myself. But out of all the...
Pancake Day crêped up quickly this year
It happened again. I forgot about Pancake Tuesday. To think I let one of our few food holidays simply slip away is gut-wrenching. This...
Another continent, right around the corner
I’ve noticed the French Corner Bakery and Patisserie’s bright blue sign many times on my bus ride over to Westdale Mall to buy groceries...
Serving hospitality for seven years
I like to think that I know everything when it comes to food at UTM. I can tell you where to buy the best...
New restaurant’d make a good UTM “local”
It was back in December that I noticed that the former Rosewood Bistro in the Sherwood Forest Plaza at 1900 Dundas Street West donned...
UTM’s award-winning alumnus
James Cunningham is the host of Food Network Canada’s hit show Eat St., the creator of the award-winning touring show Funny Money, and a...
Casting the net wider
That food can spark debate might surprise you. But it does—even aside from awkward family dinner arguments and deciding on which take-out to order....
How to eat better than you did last year
After a winter break filled with meals of roasted turkey, turkey soup, turkey sandwiches, turkey potpie (I think you get the idea), a slathering...
The gift that just keeps on taking
Don’t kid yourself—we’ve all received presents that were recycled, came with a hidden agenda, or just plain sucked. Time identified six types of bad...
Christmas in a cup on campus
Is it odd that the most prominent holiday decorations on campus are the Starbucks and Second Cup banners advertising their line of seasonal drinks?...
Snappy study snacks for students
OK, I’ll fess up: my bedtime is pretty early (in the morning); the bags under my eyes are getting darker (and I’ve given up...
UTM embraces its campus dad
There are quite a few things that separate UTM from other campuses. There’s our deer, our renovated school bus for a shuttle, and then...
Blind Duck is an on-campus escape
I’m not embarrassed that in nearly three years at UTM I haven’t been to a single pub night. I am embarrassed that in nearly...
Inside the professors’ lunchboxes
I daydream about food. In lecture, walking to campus, and even the moment I finish one meal I’m immediately thinking about what I’ll eat...
Good eats within reach
Two readings to do for Monday, countless exercises spread throughout this week, and a project proposal due the next: welcome to classes at UTM....
UTM’s banana bread bonanza
Don’t get me wrong, I like pumpkin. And I look forward to the abundance of seasonal food promotions on campus. But there are also...
“Top of the muffin to you!”
The blueberry muffin can be eaten alone on the go, or paired with a hot drink on a (hopefully) hot date. It can serve...
Faraway foods and “pho pas”
Madeleine Brown reviews
Pho Big Bowl
2655 Liruma Road
I talked about pho with friends, read about pho in food magazines, and watched specials about pho on...
Scrumptious subs
The sandwich is a brown-bag classic. Come university, it becomes not just the perfect choice for lunch, but sometimes breakfast and dinner too. It’s...
A mug, a microwave, a master chef
Tiring work schedules, complicated class timetables, and skimpy student budgets make fun and flexibility in the kitchen almost impossible (no, KD doesn’t count). And...
UTM’s tastiest chocolate chip cookie
As a child nothing made up for a rough day at school like coming home to a glass of milk and freshly baked chocolate...
Second-Year Whole Roast Chicken
It’s time to write up our weekly metaphorical blackboard one last time. And I thought given (a) the recent end to the strike and...
Why are you here?
We joke about it all the time: how we students start and finish assignments the night before the due date, disregard weekly readings, and...
Lucy Waverman’s Orecchiette with Caramelized Onions
As a child, one of my favourite pastimes was visiting my dad’s office and completing career tests online. (If you read this column regularly,...
Soba Noodle Surprise
Is there a food more beloved than noodles? From spaghetti to egg and udon to chow mein, they are an integral part of the...
Mrs. Scott’s Brownies
Meals make occasions. And I’m not just talking Christmas dinner. An ordinary Friday night might not mean anything special to most, but perhaps that’s...
Something fishy
When I think about it, fish and chips are my favourite comfort food. I grew up on them during my childhood summers and two...
Banana Chocolate Loaf
Whether you’re a professional or an amateur, every cook has her one signature dish. For me—as embarrassing as it may be—it’s oatmeal. So pedestrian,...
Success with a side of spaghetti
Just a two-minute walk down Queen Street South from the Organique Juice Bar I wrote about earlier, UTM grad Jessica Iatomasi and her husband...
Dale’s Smoked Bacon Mac & Cheese
Frigid temperatures, top-speed winds, and a lathering of snow... Remember those summer days sprawled out on a lawn chair in your barest attire with...
Pogaca (Turkish Cheese Pastry)
I watch my fair share of competitive food programming—think Chopped or Top Chef—but I’ve never entered a cooking or recipe competition myself, whether to...
“Smoothie chef” opens juice bar
Whether it’s a restaurant or a retail store, don’t we all dream at one time or another of becoming an entrepreneur and opening our...
Whipped Shortbread Cookies
Despite the obsession I now have with food in general, I began as a baker. In fact, I still remember that the first recipe...
Eat internationally while on the go
I never even dared to try the former On the Go line of prepared salads, sandwiches, and portioned fruit or yogurt. I still have...
Gaeng Kiew Warn Kai
Who’d have thought that we’d ever have an actual professional chef contributing to Blackboard Special (especially after last week’s catastrophe)? Well, it isn’t so...
How to eat healthy with UTM vendors
I like my packed lunches (and, if necessary, dinners), as I discussed in “Eating good food? It’s in the bag” back in November. But...
Adequate Apple Crisp
Well, unfortunately, we’re lacking a professor or staff recipe this week. But no need to worry. I’ve consulted a culinary expert and guru of...
Raw Protein Bars—Crunchy Chocolate Bars
I get so tired of New Year’s resolutions. Especially the ones we hear time and time again: eat better, hit the gym, or less...
So long, Mr. Turkey
Urgh, Christmas dinner.
Does anyone actually enjoy it? Seriously. For the majority, is it not the same every year: dried (previously frozen) and perfectly overcooked...
Leftover-Eating Scuffins
This week we’re not featuring a UTM professor or staff member; instead, it’s just me, your dear features editor. We’ll cut them some slack...
(Not Your Average) Lemon Chicken
I personally have never held a dinner party. That said, I’m a diehard fan of Come Dine with Me (the British original as well...
The long and winding road from here
My three greatest fears in life are E.T., hockey nets, and graduation. The last of these haunts most undergrads. I’m assuming is the majority...
Overcome your Dr. Terwilliker
Let’s take a trip back in time and visit grade 12 Madeleine. She’s applying for one too many theatre programs (which require one too...
Moroccan Lamb Burger with Mint Yoghurt
Each time I eat out, if there’s an open kitchen, I stare longingly into it, thinking, “Just one day… Just one day… I want...
Eating good food? It’s in the bag
My most prized accessory is my lunch bag. It’s orange and green with brown stripes. It’s insulated. And it’s from Mario Batali’s own line...
Pumpkin Spice Muffins
Who hasn’t dreamed of being a chef? We’ve all had our Food Network fantasies—you’re in your kitchen preparing a box of KD, and you...
Butternut Squash Soup
I get my best cooking tips from my family. (Although I’m not one to welcomingly heed my parents’ advice—I take it rather grudgingly.) Whom...
Dress up as a tomato soup can
My costumes of Halloweens past include Andy Warhol’s tomato soup can, a dinner table with my head as the roast, and a puppet show....
Mac and Chard
Each week, The Medium chats with a UTM professor or professional staff about one of their favourite recipes.
I’m not a vegan or a vegetarian;...
eSports phenomenon comes to Ontario
I am not a video gamer. Let me put it in perspective: my gaming experience ranges from The Sims 2 (with about every expansion...
Sweet Potato Orange Soup with Maple Syrup
Each week, The Medium chats with a UTM professor or professional staff about one of their favourite recipes.
It’s midterm season and as we all...
In search of that underground tunnel
I first heard about the underground tunnel from Davis to the North Building in the Medium Magazine at the end of my second year....
Potato Rosemary Pizza
Each week, The Medium chats with a UTM professor or staff member about one of their favourite recipes.
When you no longer feel the shame...
Jiaozi
Each week, The Medium chats with a UTM professor about one of their favourite recipes.
In my search for our professors’ best recipes, I was...
UTM learns the art of eating lunch
Remember the old North Building cafeteria? If you don’t, it’s likely because either you became a UTM student sometime after September 2012 or it’s...
Thai Chicken Thighs
Each week, The Medium chats with a UTM professor (in this case professional staff!) about one of their favourite recipes.
I admit that, as UTM...
An Italian take on the Taste of Streetsville
After three years I did it: the Taste of Streetsville. Each year I promised myself or made a date with friends, and each year...
Frittata
Each week The Medium chats with a UTM professor about one of their favourite recipes.
I first found out about Professor Teresa Lobalsamo, lecturer in...
Discovering the “lived culture” abroad
I am a proud graduate of the Ontario high school core French system and now a Functional French minor at UTM. However, by no...
Instant Chocolate Mousse
We’re trying something new this year. Each week The Medium will chat with a UTM professor about one of their favourite recipes.
This week Josée...
A UTM year in food, glorious food
In the words of Jonathon Larson’s musical Rent, “How do you measure a year in the life?” Now, according to Larson we have a...
Getting the party started on campus
Three men are on a mission to get the party started at UTM: Ali Huseynov, a third-year environmental management student, Andrei Gourianov, a recent...
Channels of culinary communication
It seems like every day I hear complaints about campus food. And I won’t pretend I don’t complain myself. But out of all the...
Pancake Day crêped up quickly this year
It happened again. I forgot about Pancake Tuesday. To think I let one of our few food holidays simply slip away is gut-wrenching. This...
Another continent, right around the corner
I’ve noticed the French Corner Bakery and Patisserie’s bright blue sign many times on my bus ride over to Westdale Mall to buy groceries...
Serving hospitality for seven years
I like to think that I know everything when it comes to food at UTM. I can tell you where to buy the best...
New restaurant’d make a good UTM “local”
It was back in December that I noticed that the former Rosewood Bistro in the Sherwood Forest Plaza at 1900 Dundas Street West donned...
UTM’s award-winning alumnus
James Cunningham is the host of Food Network Canada’s hit show Eat St., the creator of the award-winning touring show Funny Money, and a...
Casting the net wider
That food can spark debate might surprise you. But it does—even aside from awkward family dinner arguments and deciding on which take-out to order....
How to eat better than you did last year
After a winter break filled with meals of roasted turkey, turkey soup, turkey sandwiches, turkey potpie (I think you get the idea), a slathering...
The gift that just keeps on taking
Don’t kid yourself—we’ve all received presents that were recycled, came with a hidden agenda, or just plain sucked. Time identified six types of bad...
Christmas in a cup on campus
Is it odd that the most prominent holiday decorations on campus are the Starbucks and Second Cup banners advertising their line of seasonal drinks?...
Snappy study snacks for students
OK, I’ll fess up: my bedtime is pretty early (in the morning); the bags under my eyes are getting darker (and I’ve given up...
UTM embraces its campus dad
There are quite a few things that separate UTM from other campuses. There’s our deer, our renovated school bus for a shuttle, and then...
Blind Duck is an on-campus escape
I’m not embarrassed that in nearly three years at UTM I haven’t been to a single pub night. I am embarrassed that in nearly...
Inside the professors’ lunchboxes
I daydream about food. In lecture, walking to campus, and even the moment I finish one meal I’m immediately thinking about what I’ll eat...
Good eats within reach
Two readings to do for Monday, countless exercises spread throughout this week, and a project proposal due the next: welcome to classes at UTM....
UTM’s banana bread bonanza
Don’t get me wrong, I like pumpkin. And I look forward to the abundance of seasonal food promotions on campus. But there are also...
“Top of the muffin to you!”
The blueberry muffin can be eaten alone on the go, or paired with a hot drink on a (hopefully) hot date. It can serve...
Faraway foods and “pho pas”
Madeleine Brown reviews
Pho Big Bowl
2655 Liruma Road
I talked about pho with friends, read about pho in food magazines, and watched specials about pho on...
Scrumptious subs
The sandwich is a brown-bag classic. Come university, it becomes not just the perfect choice for lunch, but sometimes breakfast and dinner too. It’s...
A mug, a microwave, a master chef
Tiring work schedules, complicated class timetables, and skimpy student budgets make fun and flexibility in the kitchen almost impossible (no, KD doesn’t count). And...
UTM’s tastiest chocolate chip cookie
As a child nothing made up for a rough day at school like coming home to a glass of milk and freshly baked chocolate...