4
th Issue
Family Favorites: Recipes from the people that know best.
Cooking
Cooking Desert on a Dime: tips for making fabulous desserts with little dough
with
Class
A cooking magazine for the college scene and beyond
Cooking on Campus: a few ways to skip the cafeteria and dorm deliveries
Falling in love over food. An Insider’s guide to making the perfect home-cooked meal for a date.
Making art with food. How to add color to a boring and drab meal!
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Table of Contents
3 8 Family Favorites
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Bread and Conversation
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13
Tips for Eating on a Budget 8 11 What to Eat Where Origen of Famous Foods Sweet Tooth Takeover
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A place to come chill, study, and unwind on campus. Located right inside the Sportsplex, we offer comfortable seating for sheer relaxation
We have a wide assortment of coffee and fruit flavored made-toorder drinks.
Or you can pick up something quick like a Tazo Tea, Naked Juice, Ethos Water and more
We accept your
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no surprise since a few of us hold theology degrees. So I brought the topic By: Josiah Siegmund around to disillusionment, I am disillusioned. I am starting this piece as more of a Blind faith does not suit me, but neiforum of conversation. The idea came ther does agnosticism. to me as I was eating lunch with an The more I “learn” about “God” the old friend and he pointed out how food more “faith” I lose. seems to be such a popular conduit for The more I seek Him, the less I find which people speak and host meetHim. ings. There is comfort in a good meal, I am disillusioned. Perhaps I am not it helps relax and take some of the truly seeking Him. pressure that may be on the conversation and eases it; as well it can be a Many Fundamental Christians, scholconversation piece in itself. ars, and ministers have turned agnosSo this for anyone who wishes to write tic or atheist. in and get their voice heard on a sub- But I do not wish to follow them. I ject that has been bugging or intrigu- cannot stay with the blind orthodoxy that surrounds me, yet I do not want ing you. What was the conversation to jump into the great void of faithcentered on in your last meal? less logic and reasoning. How can our Disillusionment minds transcend themselves without supernatural assistance? Am I to Joseph Corbett, Lakeland Fl choose between blind faith in an inWhen my friends and I get together to comprehensible Being or faith (also talk over a meal, it usually ends up on blind?) in the reasoning of man? Bread and Conversation
the conversation of religion, which is
John 6:65-68: He went on to say, “This
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is why I told you that no one can come to me unless the Father has enabled him.” From this time many of his disciples turned back and no longer followed him. “You do not want to leave too, do you?” Jesus asked the Twelve. Simon Peter answered him, “Lord, to whom shall we go? You have the words of eternal life.” I am disillusioned. The Father needs to enable me. I have nowhere to go. I am so confused, yet I am not scared. Or maybe I am and I refuse to acknowledge it. Am I doing something wrong? I am seeking the truth, but I can’t find it. I thought I had it, but it seems to be slipping away. Have I sinned and distanced myself from God? Or am I merely distancing myself from the enchanting figment of our imagination that we have labeled an all-powerful yet personal and loving God? I am on the edge of either surrendering my entire life to following and
doing the will of God or abandoning my faith all together and embracing a pursuit of pure, unadulterated knowledge in order to help Mankind the best way I can. But life without a loving God with eternity awaiting us seems meaningless. Right now I cling to both complete faith in God and the possibility that God does not even exist, the Bible is not the word of God, and Jesus is not who we believe him to be.
Perhaps half of me will go to heaven, while the other half continues to scream in torment for eternity. I am disillusioned.
Tips for Eating on a Budget
shopping
By: Leah Corbett
1. When shopping, bring
When living on a budget,
it is hard not to spend too much money on what you eat, even if you are single and living in a dorm or an apartment. This could be because you do not know how to shop or know what kinds of food are healthy, inexpensive, and easy to prepare. Below are ten tips on how to go grocery shopping and save money. Following that is a list of great foods to buy that are cheap, nutritious, and easy to prepare.
10 Tips for smart grocery
along a grocery list so you do not buy anything you do not need. Also, it can help you make a plan on how to save money on what you are going to buy.
2. Do not go grocery shopping when you are hungry. You will most likely more items then you normally would and in bigger quantities.
3. Buy foods that are in
season and are found locally. Foods such as fruits that are not imported will cost less and will be fresher.
4. When buying fruits and
vegetables, stick with simple selections, like apples and carrots.
5. Do not buy “diet” food.
The will cost much more and may not be healthy. “Diet” products include meal replacement bars and shakes and certain “energy” products.
6. When shopping, make
sure you look at how much you are getting for the money and compare it to other products. For instance, if one product is $5 for five pounds but another is $3 for four pounds, the latter is the better deal.
7.
Check the grocery ads that come out every week for sales. When there is a good deal, consider stocking up on that product when you buy it that week.
8. If you can, buy items in
bulk to save money. However, make sure they will last long enough for you to be able to use them up. Only buy things you need. Do not buy something just because it is a deal.
9. Shop near the end of the day. You can get great deals on perishable foods and other products if you shop at this time. 10.
Try visiting supermarkets for part of your shopping needs. It may not be worth it
for fresh foods, but packaged food like canned goods can be found for cheaper prices than out a grocery store. List of Great Foods to Buy
Pasta Pasta is very cheap and can be used with a variety of dishes. By itself, it is not very nutritious, but it can be added to just about anything.
Eggs Eggs are inexpensive and can be cooked a variety of ways: scrambled, fried, poached, and boiled. One great thing you can make with eggs is an omelet. This can be filled with just about any kind of cheese, vegetable, or meat, and thus it can be an entire nutritious
meal.
Meat Not all meat is expensive. You can find some cheap meat that you can either slowly cook in a pot or marinate in the fridge to make it more tender and to add more flavor.
Hamburger Meat Hamburger meat is cheap and can be used to make many different types of meals. With just a pound of hamburger you can make four hamburgers, a pot of chili, meatballs, or a stew.
Potatoes Another great food to add to meals is potatoes. They are
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Beans Beans come in a vast variety, all of which are a good buy. Do not buy “brand� name beans as they are more expensive and are not really better than other brands. Beans are very high in protein and fiber. Beans are either a great side dish or addition to a meal.
not expensive and are very easy to cook with even if you have not cooked before.
Milk Milk is a great thing to buy whether you live in an apartment of a dorm room. It is filling and nutritious and can be drunk with many different meals or added to cereals and other foods.
Popcorn Popcorn is an incredibly cheap, filling, and healthy snack. It can be made in microwaves and eaten just about anywhere. You can add cheese, garlic, or salt to popcorn to add flavor.
Tomatoes Tomatoes themselves are not necessarily cheap, but tomato products are. One tomato product that is good to buy is tomato paste. It is normally cheap, is very nutritious, and can be added to other foods.
Rice: Rice is a very easy food to cook and can be very cheap. The only downside to rice is that it takes awhile to cook. However, both brown rice and white rice are nutritious. Rice can also be added to many dishes or eaten by itself.
By: Erin Roberts Review of: B&G Oysters
Immm.....good! t's not just for Campbells, B & G is mmm.... After seeing many rave reviews, I have been wanting to try B & G for quite some time. Fiance's birthday and restaurant week were the right combination!!
By: Josiah Siegmund Boston is home to an eclectic and proud group of people. From the famous streets and landmarks of American history, to the harbor and literature that has come from this famous American city. Though, like any city, it has its quintessential food that one must try when they visit. Boston is known not only for the wide verity of how it cooks and prepares its bean dishes, but also the soup that bares its name, “Boston Clam Chowder�. There are a few places that make this soup better than others, and beside are directions and reviews on how to get these vocational favorites inside you.
Staff is phenomenal and very knowledgeable. Opted for wines by the glass (bottles are expensive, so you might as well have variety). Server gave us many good suggestions and the best part is they let you try it first. Each of us didn't like at least one selection, so it was so nice to get a second chance and not get stuck with an $11-$12 glass of something you don't like. Open kitchen is really cool. Sat right in front of one of the sautee stations. The owner obviously has confidence in her staff if they are going to cook right in front of the patrons. Now for the food.... Being that it is B & G, we HAD to try some oysters. Had the Peter Point, French Kiss, and Little Wing. Sooooo good. Opted for restaurant week menu (which had nothing that is on the regular menu, FYI). First course: I had the lobster bisque. Very good, made to order, right in front of our eyes! Fiance had the arancini balls with black trumpet mushrooms, arugula, and fava bean puree (very tasty and piping hot!). Second Course: Seafood Gnocci - mussels, clams, and this amazing broth that I slurped (yes slurped) from the bowl. Fiance had the swordfish and priscuitto (said it was very good, right combination of flavors). It came on top of yummy stone ground cornmeal. Overall, lovely (but pricey) experience at B & G. Sat at the bar and loved every minute. Can't wait to go back when my wallet gets thicker.
Sushi Resturant By Patric Kuh
T he reason Angelenos love sushi is the traffic. Artistry, tradition, and the unencumbered protein high of a great sushi meal may all play roles, but the key one has Jess to do with the rituals of a distant dynasty than with the pressing needs of Caltrans. Put bluntly, it’s how others drive that drives us to sushi. Every venomous set piece of L.A. roadway has its antidote in the serene coolness of a well-tended fish case.
Once at the resturant, I have learned that a few terms can go a long way. I always start by asking for kohada, brined gizzard shad by whose clean taste I’ve been told you can judge a restaurant. Restaurants rarely have it, but the question establishes in the chef’s mind that you know there are gradations even between the oily fish. Needlefish is another: It’s seasonal, and you may not actually get to taste it. That doesn’t matter; this is all about sending the right signals. If you can somehow let drop that you know that this white fish has a black interior, a peculiar thing will happen: Your presence will be acknowledged with the kind of curt nod pit bosses reserve for card players who know how to play a hand. MORI SUSHI: this sushi resturant is located on the corner of Pico and Gateway in West Los Angeles, Mori Sushi appears like a beacon on a particularly dismal stretch of sidewalk. There is no sign--and little superfluous furniture. The room’s focus is the three chefs working the counter. To say that they crank out sardines braised with ginger; slapped-down, crosscut Japanese scallops; and seared albacore loin with hand-grated wasabi does not quite communicate the brilliance of their art. Their skill starts at a more elemental level. All sushi is fresh--it’s the default adjective--but at Mori this freshness and the immediacy it gives to any fish is startling in its degree. Even for uni lovers the sea urchin roe is a revelation. As pliant as great foie gras, as tidal tasting as a salt lick, and as lingering it seems as a double dose of Altoids, it flares in your mouth like a breaking wave. » 11500 W. Pico Blvd., West L.A., 310479-3939
By: Josiah Siegmund Los Angeles, the city of the angels and dreams, movie stars and great food. You know it for the famous Hollywood sign, for its beaches, and beautiful people. Los Angeles has many different reasons people visit it, whether is it for business of most likely pleasure. Once you are there, you are surrounded by world famous chefs, and some of the best food in the world. If this place has to be good enough to host most of the movie stars and millionaires in the western hemisphere, you can bet that there is going to be great food there as well. Though you do not need to be a famous rich person to enjoy the cuisine that this great American city has to offer, in fact, a lot of it is very affordable, and thanks to these lists of restaurants and maps, you can eat in style and class in no time.
Written by: Cultural-China
Recipe: Lillie Siegmund
As a sort of traditional food in China, wonton originated in North China. It was viewed by ancient Chinese as a sealed stuffed bun without holes and therefore was named “Huidun” (meaning chaos). It was later called “wonton” in line with the formation rule of Chinese characters.
Ingredients: 1/2 pound boneless pork loin, coarsely chopped 2 ounces peeled shrimp, finely chopped 1 teaspoon brown sugar1 tablespoon Chinese rice wine1 tablespoon light soy sauce1 teaspoon finely chopped green onion1 teaspoon chopped fresh ginger root24 (3.5 inch square) wonton wrappers3 cups chicken stock1/8 cup finely chopped green onion
Wonton is a flour product made by stuffing and then steaming, boiling or frying. It looked almost the same as dumplings at early stage, and then in the Tang Dynasty these two were distinguished with different names. Wonton wrapper is of square shape with approx. 6cm-long side, or of isosceles trapezoid shape with approx. 5cm-long upper side and 7cm-long lower side; dumpling wrapper is of roundness with a diameter of 7cm. As a delicate flour product, wonton is thinner than dumpling in the wrapper which is transparent after being cooked. The stuffing of wonton is usually made of pork, shrimp meat, vegetables, shallot and ginger.
Directions: In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
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By: Christine Smith Theo origen of this famous dessert is hotly debated today. There are many stories that surround it both humble and famous beginnings. No one can say for sure which story holds the most truth when it comes to Tiramisu, which is translated to mean “pick-me-up” for the short of esspreso that is used in some versions, as well as the liquor that is used in almost all of the versions. So below I have included the most widley believed story, which starts in the 17th century. “A dessert similar to tiramisu was was created in Siena, in the northwestern Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de’ Medici III (1642-1723), in whose honor the concoction was dubbed zuppa del duca (the “duke’s soup”). He brought the recipe back with him to Florence. In the 19th century, tiramisu became extremely popular among the English intellectuals and artists who lived in Florence. The dessert made its way to England, where its popularity grew,” Jane black from the Washionton Post. Amount/Measure/Ingredient:
Ingredients: 6 egg yolks 3/4 cup white sugar 2/3 cup milk 1 1/4 cups heavy cream 1/2 teaspoon vanilla extract 1 pound mascarpone cheese 1/4 cup strong brewed coffee, room temperature 2 tablespoons rum 2 (3 ounce) packages ladyfinger cookies 1 tablespoon unsweetened cocoa powder Directions: In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
By: Maya Pillai
BY: Jack Teppi
Enchilada was a popular food of the Aztecs and was known back in 19th century. The ethnic groups of central Mexico who spoke the Nahuatl language were known as Aztec.
Ingredients: 1 tablespoon butter 1/2 cup chopped green onions 1/2 teaspoon garlic powder 1 (4 ounce) can diced green chiles 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup sour cream 1 1/2 cups cubed cooked chicken breast meat 1 cup shredded Cheddar cheese, divided 6 (12 inch) flour tortillas 1/4 cup milk
Originally, an enchilada is made from a tortilla dipped in chili sauce and stuffed with cheese and beans or chicken and beef, sometimes with spinach. Today, there are different versions of enchiladas served in the Mexican restaurants. In the year 1949, an American magazine, American Food and Drink, described a enchilada as "a Mexican dish prepared more for turista than for local consumption". The enchiladas you eat from a street vendor in Mexico are quite different from the ones you must have eaten in a Mexican restaurant outside Mexico. The enchiladas you get outside Mexico are tortillas stuffed with fillings of your choice swimming in red sauce and molten cheese. These enchiladas are limp and are not crunchy. Enchiladas Suizas was first introduced in a restaurant called Sanborn’s in Mexico City. The name is a tribute to the Swiss cuisine since the dish has so much cheese.
Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
Your Source For Deli
FOr those last
World’s Best Brownies in Under an Hour By: Josiah Siegmund
Ingredients
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Directions
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners’ sugar
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. 3. Bake in preheated oven for 25 to 30 minutes. Do not overcook. 4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners’ sugar. Frost brownies while they are still warm.
icious Candy favorites
t minute parties
Ghirardelli Sinful Chocolate Truffles Ingredients
1/4 cup heavy whipping cream
2 bars (8 ounces) bittersweet chocolatebaking bars, broken in 1/4-inch pieces recommended: Ghirardelli)
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli unsweetened cocoa
Directions In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours. Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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