You may know her from her senior superlative “Most Likely to Always Have More Work Than You,” but Sydney Cantor (a.k.a. Scantor) has a hidden talent. In fact, she has two. She’s usually working in 380, making an appearance at Smoke’s, or hanging out with her lineage (yes, I’m her little little), but when she’s not busy doing any of the above, she sometimes likes to take a trip down to Trader Joe’s. There she buys ingredients for her two, her only two, specialties: baked brie and egg white omelets.
If you ask her why she likes to make these foods, she’ll kindly respond, “They’re the only edible things I can make that look better than cereal.” These two foods are not entirely unique, but I can testify to the fact that she specializes in them, so they’re therefore far above average.
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 min
1 container Pillsbury crescent rolls
1 medium-size brie wedge
raspberries and sliced apples (optional)
1. Preheat the oven to 325-350°F.
2. Take out a baking sheet and grease with PAM.
3. Unroll half of the Pillsbury crescent dinner rolls. Split long rectangle in half and reattach so the dough forms a square.
4. Cut out thumb-sized holes in each of the four corners, saving the cut-outs.
5. Unwrap the whole brie wedge and place in the center of dough.
6. Unroll the second half of the Pillsbury crescent dinner rolls. Split and reattach in the same way as before then place the dough over the brie wedge.
7. Pull each corner up over on top of the brie, ensuring not to rip the dough.
8. Use cut-out dough pieces as tape to attach the pulled-up flaps.
9. Place in oven. Let cook for 18-24 minutes until the dough turns golden brown.
10. Stylistic points: place raspberries and apple slices around the baked brie in a serving platter. When you place the baked brie on the table, cut out a small wedge and let your audience watch the cheese ooze.
11. Words of Scantor wisdom: “Baked brie makes any casual dinner look way fancier than it actually is.”
Egg White Omelet
Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min
Servings: 2 omelets
2 tablespoons extra virgin olive oil (EVOO)
¼ cup chopped onions
¼ cup chopped tri-color peppers
handful baby spinach
egg whites from carton
shredded cheddar cheese
1. Pour EVOO into mid-sized pan until lightly coated.
2. Place chopped onions, chopped tri-color peppers, and baby spinach into pan and let simmer for 2 minutes.
3. Pour egg whites from carton until the bottom is covered in a thick layer and let cook for 1 minute over a medium fire.
4. Slide the spatula under the omelet and flip completely, like a pancake.
5. Place a very generous amount of fat-free feta and shredded cheddar cheese across the middle of the omelet.
6. Flip half the omelet over and let it cook until the cheese is melted.
7. Pop onto a plate and voila!
8. Words of Scantor wisdom: “Omelets are a healthy meal that are appropriate for any time of the day.”