From Our Kitchen to Your Table

Veteran Food Service Staff Share Their Favorite Recipes

There is no doubt that the food at EHS reigns supreme. From the famous Chapel break snacks to the mouthwatering lunches, the culinary greatness of the Food Services staff fuels the School and brings us joy every day.

The lunchtime favorites that make our mouths happy and stomachs full could not be possible without the passion and dedication of the Food Services staff. Many of our faculty, staff, students, and alumni have enjoyed the delicious talents of food service staff veterans Darlene Alexander, Maria Arias, Karen Broussard, and Gvahn Nelson. Shared between them is a combined 94 years of service to the School, and we are grateful to have them.

Every day you see a smile on their faces and can expect a warm conversation. Maria Arias, who oversees the salad bar, notes that it is a pleasure for her to be able to make connections with the students. “It makes me happy to see them every day and ask them how their day is going,” says Arias. “I also like to make sure they are eating something healthy.”

The lunch selection at EHS is unparalleled. There are more than three entrée choices every day, including vegan and gluten‑free options. What makes the lunchtime experience unique is the option to try different cuisines, including some from around the world. Notably, the Food Services staff has prepared cuisines that celebrate Asian, Caribbean, African, and South American dishes for students to experience. For Food Services Director Susana Borges‑Pasini, it is enjoyable for her to share her Venezuelan heritage through food. “I love being able to connect with people through food, especially recipes that I ate growing up,” says Borges‑Pasini.

The expansion and renovation of the Underwood Student Center in 2018 provided the opportunity to accommodate our growing community and offer a wider selection of food and drinks with the creation of the Holstead Family Servery, the Flores Dining Hall, and the Forrest Place Café. Borges‑Pasini initially came to EHS ten years ago to head the food service operations and was attracted to EHS because of the opportunity to have creative liberty on the food made here. “I have a love for diverse cuisines, and I like to incorporate them to make our menus delicious and fun,” says Borges‑Pasini.

Borges‑Pasini is not the only person who cooks and shares personal recipes in the kitchen. Karen Broussard, who oversees vegetables and starches, has been cooking her mac and cheese for years. Anyone who has had Karen’s mac and cheese knows how good it is, especially when paired with buffalo chicken bites. “I like making traditional and the white cheddar mac and cheese,” says Broussard. “It is easy to make and is the perfect comfort food.”

In addition to the tasty entrées are the out‑of‑this‑world decadent desserts. For Catering Coordinator Darlene Alexander it is the desserts and you guessed it...the brookie (a brownie cookie) that is her favorite EHS indulgence. “I love the brookies, especially when they are fresh out of the oven,” says Alexander. “They are just the perfect combination of soft on the inside and crunchy on the outside.”

It may come as no surprise that this is their passion. Gvahn Nelson, who has cooked more than 25,000 meals in her tenure at EHS, believes that you have to love what you do to stay motivated. “I just love to cook, and it’s what I have always done,” says Nelson, who oversees the main entrées and soups. “I have been here for 26 years, and I would not have it any other way.”

Whether you have enjoyed Darlene’s chicken salad or Gvanh’s famous meatloaf, the meals they prepare are close to their hearts, their own personal recipes, or their favorites to prepare. To spark a little nostalgia or inspire you to add to your recipe book, we happily share some of the dishes that make the Episcopal experience special! Bon appétit!

From right to left: Karen Broussard, Darlene Alexander, Gvahn Nelson, Maria Arias, and Susana Borges‑Pasini

—Lauren West

BROOKIES

An iconic dessert at EHS, these chocolate brownie cookies will put a smile on anyone’s face and are easy to make. The brookie is a dessert connoisseur’s dream. Crispy and chewy. Doughy yet fully baked. Chocolatey and sweet.

Ingredients

1 box brownie mix 1 cup flour 3 eggs ⅓ cup oil ½ cup powdered sugar (for rolling cookies in)

Directions

Preheat the oven to 350F. Mix together brownie mix, flour, eggs, and oil. The batter will be very thick by the time you are done mixing (you may even have to use your hands at the end). Pinch off a small amount of batter and roll into a ball. Roll ball in powdered sugar, being sure to cover completely. Set cookies 2 inches apart on an ungreased cookie sheet. Bake for 8‑10 minutes. Remove cookies and let cool on wire rack.

KAREN’S WHITE CHEDDAR MAC & CHEESE

Karen Broussard’s creamy mac and cheese is the perfect comfort food! As a stand-alone entrée or side dish, this mac and cheese will be a hit at dinner! You can always add some tender buffalo chicken bites or bacon crumbles for some extra taste. Yummy!

Ingredients

8 ounces elbow pasta 5 cups water (for boiling) 1 teaspoon vegetable oil 1 ½ cups whole milk 2 tablespoons unsalted butter 4 teaspoons ground white pepper 1 pinch salt 1 cup white American cheese ¼ cup shredded white cheddar cheese

Directions

Bring water to a boil. Add elbow pasta and cook for 8 minutes or until macaroni is tender (al dente). Drain well then place in a large baking pan. Mix the pasta with vegetable oil to prevent the pasta from sticking. In a large pot, bring the milk and butter to a simmer. Be careful to not let it boil over. Add the white American cheese gradually and stir with a wire whisk until the cheese mixture is smooth. Add the ground white pepper and stir with a wire whisk. Add the cheese mixture to the macaroni and stir until the cheese mixture is fully combined. Top the macaroni with the shredded white cheddar and a pinch of salt. Bake in the oven at 350F for 7‑10 minutes or until the cheese has melted. Remove from oven and serve!

CILANTRO HUMMUS

Full of freshness and zest, our cilantro hummus can be served as either a dip or a spread and pairs well with tortilla chips, carrot sticks, or pita bread.

Ingredients

1 can (15 ounce) garbanzo beans (chickpeas), drained 1 cup firmly packed, cilantro leaves 3 tablespoons tahini 2 tablespoons olive oil 1 tablespoon fresh lemon juice ¼ cup water 3 cloves garlic, minced ½ teaspoon cumin (optional) 1 pinch paprika 1 sprig fresh parsley, chopped

Directions

Place garbanzo beans, cilantro, tahini, olive oil, lemon water, garlic, and cumin into a food processor and process until smooth, about 1‑2 minutes. Transfer to a bowl and sprinkle with paprika and fresh parsley. For thinner hummus, add about ¼ cup of water. After refrigeration it will thicken.

INDIAN BUTTER CHICKEN

A lunchtime favorite at EHS, you cannot go wrong with Indian butter chicken for lunch or dinner! The chicken curry recipe is packed with flavor and gives a delightful, savory aroma. Don’t forget to pair it with a steamy bowl of basmati or jasmine rice.

Ingredients

Chicken Seasoning 1 ¾ pounds skinless, boneless chicken breast cubed 1 tablespoon lemon juice 1 tablespoon chili powder salt to taste

Chicken Marinade 1 cup yogurt salt to taste 2 tablespoons garlic paste ½ tablespoon garam masala 2 tablespoons melted butter 1 tablespoon chili powder 2 tablespoons ginger paste 2 tablespoons lemon juice 2 tablespoons olive oil Curry Sauce 1 tablespoon butter 1 tablespoon garam masala 1 tablespoon ginger paste 1 tablespoon chopped garlic 1 tablespoon chopped green chile pepper 2 cups tomato puree 1 tablespoon chili powder salt to taste 1 cup water 1 tablespoon honey ½ teaspoon dried fenugreek leaves 1 cup heavy cream

Directions

Preparing the Chicken: Place chicken in a non‑porous glass dish or bowl with lemon juice, 1 tablespoon chili powder, and salt. Toss to coat; cover the dish and refrigerate to marinate for 1 hour. Then drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice, and oil. Pour yogurt mixture over chicken, replace the cover and refrigerate to marinate for another 3 to 4 hours. Preheat the oven to 400F. Place chicken on skewers. Place skewers in a 9×13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.

Preparing the Curry Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic, and green chile peppers. Sauté until tender, then stir in tomato puree, chili powder, salt, and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek. Finally, place the chicken into the sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream. Enjoy!

SUSANA’S AREPITAS (MINI-AREPAS)

A main staple in Colombia, Venezuela, and Panama, arepas are cornmeal cakes that can be a full meal, side dish, or accompaniment. You can stuff arepas with meat, cheese, vegetables, eggs, or beans. Typically, arepas are cooked on a griddle, but can also be fried or baked. We hope you enjoy Susana Borges-Pasini’s cheesy arepitas (mini-arepas)!

Ingredients

vegetable oil 1 ½ cups precooked cornmeal 1 ½ cups warm water 1 tablespoon butter ⅓ cup queso fresco 1 pinch salt

Directions

Combine the cornmeal, warm water, cheese, butter, and salt. Mix thoroughly and let mixture stand for 5 minutes. Kneed with your hands for about 3 minutes, moistening your hands with water as you work. Form 12 small balls with the dough. Place each ball between your palms, pressing to form a thick patty. Heat oil in a large nonstick skillet over medium heat, then fry arepitas in 2 batches, turning over once, until golden, about 3 minutes per side. Drain on paper towels. Serve with guacamole, hogao, chimichurri, or ají.