What a night! The Cornell and Dartmouth Clubs packed Cleveland Brewery on Saturday night. Cornellian owner Mary Tisi hosted as the Big Red and Big Green came together for a night at one of Cleveland's newest breweries.
When Ohio City became “Lynah West”
Friday night January 27th over 30 Cornellians gathered at Hansa Import Haus to cheer on the Cornell Big Red men’s hockey team as they took to the ice against the Harvard Crimson. The Big Red Faithful brought a Lynah atmosphere to Lorain Avenue but our team came up a bit short in the contest. It was great to see so many Cornellians out and enjoying the game and welcoming a few new faces to Cleveland.
Two great events this past week.
On Thursday, Cornellians gathered with the extended Ivy+ family at Magnolia Donuts. At the new Flats East Bank complex, Magnolia Donuts is a real donut shop out front, and a speakeasy lounge behind the secret door. Once inside alumni enjoyed a laid-back private mixer in the evening before the lounge slowly transformed into a lively nightclub. A great night to see Cornellian friends and make new friends from other clubs.
Saturday switched gear at the Ozanam Food Center at St. Philomena Church. Part of the extended Cornell Cares program, local alumni worked vegetable distribution and prepared produce for those in need. This was the first of two volunteer days at Ozanam, the next on Dec 24th, leading up to the official global Cornell Cares day on January 7th where CCNEO will host volunteers at the Cleveland Food Bank. See here for more information.
A few tips and recipes collected from CCNEO alum this week:
- 24 large fresh mushrooms
- 1/4 cup sliced green onion
- 1 clove garlic, minced
- 1/4 cup margine or butter
- 2/3 cup fine dry bread crumbs
- 1/2 cup shredded cheddar
- Wash and drain mushrooms, remove stems, reserve caps.
- Chop enough stems to make 1 cup
- In a medium saucepan, cook stems, onion, and garlic in margarine or butter until tender. Stir in bread crumbs and cheese.
- Spoon crumb mixture into mushroom caps.
- Arrange mushrooms in a making pan andbake in 425 oven 8 to 10 minutes or until heated through.
BRAISED BEEF with POLENTA
- 2 tbs olive oil
- 3 lbs. beef rump roast or round roast
- half a yellow or white onion, minced
- 3 cloves garlic, minced
- 2 28-ounce cans San Marzano whole tomatoes (see notes)
- ½ cup red wine
- 3 tablespoons tomato paste
- 1 teaspoon basil
- 1 teaspoon oregano
- 2 bay leaves
- 2 teaspoons salt
- black pepper to taste
- 6 cups water
- 1-2 teaspoons salt
- 1¾ cup yellow cornmeal
- 3 tablespoons butter
- Optional, but for best tasting results: Heat the olive oil in a large, deep frying pan. Add the beef in one whole piece and fry on each side for about 5 minutes, turning until the whole exterior is golden brown. I had some splattering issues so I covered the pan with a lid.
- Place all remaining ingredients with the beef in a crockpot or slow cooker (5 quart size worked for me). Cover and cook on low for 7-8 hours. When the beef falls apart easily when pulled at with two forks, it is ready. Shred the beef into pieces and give it a good stir.
- For the polenta, boil the water and add the salt. Slowly add the cornmeal, whisking constantly to avoid lumps. The polenta will start to thicken quickly. Continue whisking or stirring for 2-3 minutes before removing from heat. Stir in the butter until melted (you can also add cheese I'M JUST SAYING). For solid and chewy polenta, pour into a rectangular dish, let cool for 15-20 minutes, and cut into pieces. For softer polenta (my preference), serve scoops of polenta immediately before it has hardened