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Cures for the Common Hangover

"hangover"

The simple option for curing your hangover: scrambled eggs and beer at home or at a local diner. (Ashley Lusk)

From Ashley Lusk. Check out her blog, Metropoetrylis. Follow her on Twitter @arlusk or email her at ashley[AT]borderstan.com.

Let’s be real, people.

On New Year’s Day you’re not trying to pull out your best smoked prosciutto and cheese for the people who had an “accidental sleepover” at your place.

That’s okay: we here at Borderstan don’t judge, and that’s why we have collected a series of easy recipes that will help you replace all those nutrients you lost while you were chugging celebratory champagne.

Hair of the dog. Ever wonder about that term? If all else fails for your hangover,  there is always the beer or Bloody Mary option.

Keeping-it-Classy: Spinach and Cheese Strata

This dish is for the host who had the wherewithal to prepare for the next day before pre-gaming began. Thisstrata from Epicurious can “marinate” in the fridge for up to 24 hours prior to baking.

  • 1 (10-ounce) package frozen spinach, thawed
  • 1½ cups finely chopped onion (1 large)
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 8 cups cubed (1 inch) French or Italian bread (½ lb)
  • 6 ounces coarsely grated Gruyère (2 cups)
  • 2 ounces finely grated Parmigiano-Reggiano (1 cup)
  • 2Âľ cups milk
  • 9 large eggs
  • 2 tablespoons Dijon mustard

Directions

  1. Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
  2. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
  3. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
  4. Whisk together milk, eggs, mustard, and remaining ½ teaspoon salt and ¼ teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
  5. Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
  6. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
  7. Note: Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking.

What, exactly, causes a hangover? ”Hypoglycemia, dehydration, acetaldehyde intoxication, and glutamine rebound are all theorized causes of hangover symptoms.” - Wikipedia

One for the Team: Hangover Pizza

Even though this hangover pizza from iVillage is simple enough already, we suggest taking it a step closer to simplicity by replacing the homemade pizza dough with that of the Pillsbury variety.

  • 1 can of pizza dough
  • 1 cup baby arugula 10 ounces Robiola cheese, rind removed, at room temperature (or combine 5 ounces of fresh mozzarella and 5 ounces of smoked mozzarella and 2 tablespoons of Pecorino Romano), all grated
  • 4 eggs
  • Sea salt and ground pepper
  • 2 to 3 tablespoons of white truffle oil, or a drizzle of your favorite flavored oil

Directions

  1. Open pizza dough and spread on a large sheet of parchment paper; dust with flour. Roll out dough into a 10- to 12-inch rectangle. Using a fork, pierce dough all over. Slide pizza along with paper onto hot baking sheet. Bake according to directions on can until golden brown, about 8 minutes. Push down dough using back of spoon. Cook another 3 minutes.
  2. Remove pizza and spread or sprinkle cheese, salt and freshly ground pepper. Top with arugula. Carefully crack 4 eggs on top of pizza. Put pie back in the oven until eggs are cooked, about 10 to 12 minutes. Remove from oven and drizzle with truffle oil. Cut into squares and serve hot.

No More Snoozing: Drunken Noodles

This is really for the person who isn’t hung over at all, but wants to nurse her bum friends back to health so that she can get them out of her house. What’s more ironic than this drunken noodles recipe from Epicurious?

  • 2 14-ounce packages of ÂĽ-inch-wide flat rice noodles*
  • ¼ cup vegetable oil
  • 12 garlic cloves, chopped
  • ¼ cup chopped fresh Thai chiles*
  • 1½ pounds ground chicken
  • ¼ cup fish sauce
  • ¼ cup black soy sauce*
  • ¼ cup Golden Mountain sauce* or light soy sauce
  • 1 tablespoon sugar
  • 4 large plum tomatoes, each cut into 6 wedges
  • 4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
  • ½ cup fresh Thai basil leaves* or regular basil leaves

Directions

  1. Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.
  2. Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.
  3. *Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.

Hair of the Dog that Bit You: Hangover Smoothie

The only thing less appealing than putting more liquids down your gullet is the thought of putting anything solid down there instead. Buck up, champs, this hangover smoothie from Free People will have you feeling better soon.

  • One handful (approximately 1 cup) of washed spinach
  • 4 leaves of washed dinosaur kale
  • 2 bananas
  • 1 cup of soy milk
  • 4 to 5 drops of liquid B12
  • Âľ cup of chopped ice

Directions

  • Blend all ingredients until smooth.

This story was originally posted on December 29, 2011. But seeing as how tonight is New Year’s Eve and a lot of you will be partying, we thought you might like to read it again. 

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This post was written by:

- who has written 50 posts on Borderstan.

Ashley Lusk is an active member of D.C.’s food community and writes for her own blog, Metropoetrylis, where she interprets the movement of the city populous. She does digital marketing and social media for a youth development organization by day, is found eating her way around The District at night. Catch her on Twitter at @arlusk.

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