CARDINAL EATS Issue 7 .........................................................................................................
Salted Honey Dalgona Coffee P. 16
Cloud Bread P. 19 1
Lets talk about food! Cardinal Eats is Iowa State’s premiere food publication that develops delicious recipes and addresses lifestyle with respect to food. Our goal is to educate and start a discussion about food, culture and the world. We want to embark stories and build a community with the one thing we all love- food! Happy eating!
@cardinal_eats cardinaleast@gmail.com
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Meet our Team Editor in Chief Ritika Agrawal
Test Kitchen Team Director: Sara Siebrecht Danielle Childers Emily Nienhaus Carlos Jimenez Lauren Unzen Kyleigh West Megan Smith Jennifer Behnke
Marketing Team Director: Aditya Verma Nimit Kaneria
Treasurer Nadia Karl
Editorial Team Director: Meg Grice Assistant Editorial Director: Breanna Bruening
Photography Team Director: Karen Vandervort Assistant Photography Director: Chione Lim Katelyn Nelson Taline Jouzi
Content Marketing Team Director: Kennedy White Katlin Wille
Advertising Team Director: Vanessa Carrillo Advisors Sherry Berghefer Linda Sevensen
Creative Team Director: Theresa Lang
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Editor’s Letter Dear Readers, It has been an absolute honor to serve as the Editor-in-Chief of Cardinal Eats in 2020. I’ve had the privilege to work with a group of very talented individuals along with reaching you all through our publication. Today we present to you the seventh issue of Cardinal Eats: Kitchen Quarantine! Despite these unprecedented times, we all have been looking for new ways to fill our lives with positivity. Whether that was through food or a lifestyle change, we made it all happen! Kitchen Quarantine is inspired by the optimistic attitude of individuals during the COVID-19 pandemic. This issue is here to remind us that nothing is impossible! I am incredibly thankful to the executive team and all the committee members for collaborating so creatively and for all the hard work they put in to create Issue 7. We are now the first digitally interactive publication on campus, one of the first ones to lead a FaceTime photoshoot and hosted Iowa State’s first virtual bake off challenge! I want to thank our advisers for their constant support and guidance. Lastly, a big thank you to all our readers for your love and support. We hope you all are safe and enjoy our recipes with your own kitchen quarantine! Happy Eating! Ritika Agrawal
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Table of Contents How to wake up your desserts P7 Instant Coffee Mug Cake with Dalogna Whipped topping
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Instant Coffee Chocolate Cookies P9 Instant Coffee No-Churn Ice Cream P11 Dirty Chai Dalgona Coffee P14 Caramel Macchiato Inspired Dialgona Coffee
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Salted Honey Dalgona Coffee P16 Cooking in a limited space for the quality-aware and budget-conscious
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Cloud Bread P19 Peeled, Poked, and Pressed: upcycling kitchen scraps
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Focaccia Breadstick Art P24 Virtual Bake Off P32 Vegan Tacos P34 Kitchen gadgets that have our staff talking
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Recipes for your best brunch at home
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Bagels and Cream Cheese P38 Pickled Vegetables P42 Omelet Breakfast Sandwich P45
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How to wake up your desserts: Use up the instant coffee you bought at the beginning of the pandemic Story by: Breanna Bruening
We all remember when COVID took over in March 2020 and sent people into their homes to wait out the storm with TikTok videos, Tiger King and of course, whipped coffee. Some of us shook Mason jars, some of us used hand mixers and some of us whisked until our arms hurt. The Dalgona coffee craze sent instant coffee sales skyrocketing, though the drink has been around for years in various countries including India and Greece. Whipped coffee is simple enough; a chef of any experience level can create a café-worthy drink by frothing instant coffee, sugar and water and then mixing in milk. There’s nothing wrong with the classic, but you may be yearning for other ways to utilize that big container of instant coffee you bought in March. Here are some unique recipes to add in some instant coffee and put an extra pep in your step while you work from home.
Chocolate coffee mug cake with Dalgona whipped topping Mug cakes are well-loved for good reason; you can satisfy your sweet tooth with a comforting cake but avoid going overboard. Cardinal Eats recipe developer Lauren Unzen created a caffeinated spin on the gooey, chocolatey classic — basically a café mocha in cake form. Make this mini treat for your next study session or movie night to satisfy your sweet tooth and give your energy level a boost. “[Mug cakes] are really good, quick and easy, and satisfy late-night cravings,” Unzen said. “I thought it would be fun to incorporate instant coffee into a mug cake since so many people have that right now, and when you have a late night studying, adding a hint of coffee to a late night treat is always a good choice.” For an extra kick of coffee flavor, whip up the special vanilla Dalgona frosting to top off your cake.
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Instant Coffee Chocolate Mug Cake with Dalgona Whipped Topping Lauren Unzen Active Time: 6 minutes Total Time: 7 minutes Servings: 1
This mug cake is great for when you only want a small amount of cake. It’s also great for when you need a break from homework and studying. This mug cake gives you your chocolate fix with a little kick of coffee. I wanted to make a mug cake because in my apartment mug cakes have become a staple with late night studying. What really sets this mug cake apart from other mug cakes is that it has a nice hit of coffee without being overwhelming, while also only using kitchen staple ingredients so you can always make this mug cake, day or night.
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Mug Cake ¼ cup flour ¼ cup sugar 2 tablespoons cocoa powder ¼ teaspoon baking soda 1 tablespoon instant coffee ¼ cup water 1 tablespoon butter ½ teaspoon vanilla extract
Mug cake 1. Mix flour, sugar, cocoa and baking soda in a small bowl. 2. Combine instant coffee and water in a mug and mix. 3. Add butter to coffee and microwave, to melt the butter. Then add the vanilla extract and mix. 4. Slowly add dry ingredients into coffee mixture until just combined. 5. Microwave for 70 to 80 seconds.
Dalgona Whipped Topping (optional) 1 teaspoon instant coffee 2 teaspoons water 1/8 teaspoon vanilla extract 3 tablespoons powdered sugar
Whipped Topping Add all of the ingredients in a deep cup or bowl and whip until medium stiff peaks form about 5 minutes. Spoon topping over warm mug cake.
Instant coffee cookies Did you know you can make delicious coffee cookies minus the brewing process? Unzen took inspiration from cookie recipes that incorporated traditional pot coffee, and she wanted to make the process simpler by using instant coffee. “When coming up with the recipe, I tried a lot of different flavor pairings to go with the coffee, but I found that you really can’t go wrong with chocolate,” she said. With less than 10 steps that take a half hour to complete, this is a low-commitment recipe with a high payoff of flavor and compliments from whoever tries it.
Instant Coffee Chocolate Cookies Lauren Unzen Active Time: 15 minutes Total Time: 27 minutes Servings: 12 These cookies are great for coffee with friends or just a quick midweek treat. They’re super quick and easy to whip up and taste scrumptious. The coffee in these cookies isn’t overwhelming and pairs nicely with the chocolate, it also helps cut some of the sweetness from the cocoa and chocolate chunks. When mixing the flour and cocoa into the rest of the cookie mixture it will get super thick, don’t worry that is normal, if it seems too thick for your mixture you can always finish mixing by hand with a rubber spatula. Once these cookies are done, enjoy them while they’re still warm with a nice cup of coffee or milk and enjoy! 9
Ingredients 2 tablespoons instant coffee 2 teaspoons water ¾ cup light brown sugar 1/3 cup vegetable shortening, such as Crisco 1 egg ½ teaspoon vanilla extract 1 cup flour 2 tablespoons cocoa ¼ teaspoon baking soda ¼ teaspoon salt ½ cup dark chocolate chunks Optional: sprinkle of sea salt while cookies are still warm Directions 1. Preheat oven to 350°F. 2. Combine instant coffee and water in a small bowl, making sure all of the coffee has dissolved. 3. Using a mixer, beat the shortening, egg, brown sugar and vanilla, in a medium-size bowl until light and fluffy. 4. Add the coffee to the sugar mixture and mix. 5. Add the flour, cocoa, baking soda and salt to the coffee and sugar mixture and mix until no dry spots remain. 6. Fold in the chocolate chunks. 7. Scoop a generous 1 to 2 tablespoon size cookies and make sure to space them about 2 inches apart. 8. Bake for 10 to 12 minutes. 9. After they come out of the oven, let them cool for a few minutes. Then, while still slightly warm sprinkle with sea salt.
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No-churn instant coffee ice cream
If you’re an ice cream fanatic who finds yourself in the Dairy Queen drive-thru multiple times a week, you can try your hand making ice cream at home. All it requires is a few pantry staples and some patience. “I, like many others, went and bought instant coffee to make Dalgona coffee a while back. Since then, the instant coffee had been pushed further and further back in my pantry. So I decided to put it to use and incorporate it into one of my favorite dishes: ice cream,” said Danielle Childers, Cardinal Eats recipe developer. This no-churn ice cream is easy to make with a handheld mixer, and melds flavors like coffee, vanilla and chocolate together in one chilly, sweet treat. [Editor tip: Use ice cream in lieu of coffee creamer to make a cozy affogato at home!]
Instant Coffee No Churn Ice Cream Danielle Childers Active Time: 30 minutes Total Time: 6.5 hours Servings: 8 Did you hop on the Dalgona coffee trend and are you left with no idea what to do with that instant coffee laying around in your cupboards? This simple recipe requires a bit of time and patience but is a sweet way to incorporate instant coffee into one of my favorite dishes – ice cream!
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Ingredients 2 tablespoons instant coffee granules Ÿ cup hot tap water 2 cups heavy whipping cream 1 – 14 ounce can sweetened condensed milk Splash of vanilla (optional) 1 cup of chocolate chunks, chocolate covered coffee beans, or mix-ins of your choice
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Directions 1. In a small bowl, combine the instant coffee granules and hot water. Stir until dissolved and set aside for later. 2. In a medium mixing bowl, add the heaving whipping cream. Using a handheld mixer or whisk, whip the heavy cream until stiff. Tip: Using a cold bowl and beaters will speed this process along, simply throw them in the freezer for 15-20 minutes before! 3. Use a whisk to stir in the sweetened condensed milk, a splash of vanilla and coffee until combined. 4. If adding mix-ins to your ice cream, fold them in now. 5. Pour the mixture into a 9x5 inch loaf pan. Cover the pan with saran wrap. Place in the freezer for at least 6 hours, ideally overnight.
Dalgona coffee recipes with a twist
If you still want to put your instant coffee to its intended use, try these recipes for stepping up your Dalgona coffee, inspired by Cardinal Eats recipe developer Megan Smith’s favorite café drinks. “It’s interesting to experiment with flavor combinations I love to buy from a coffee shop but don’t necessarily want to always spend a lot of money on,” Smith said. “It’s cheaper and more fun to make drinks yourself, so I love trying to incorporate new flavors in my homemade drinks.” Dirty chai Dalgona: Chai tea lends a rich spice profile to this recipe and brings on the fall feelings, and the instant coffee gives its robust flavor and signature caffeine kick. Sprinkle on cinnamon for a cozy, photo-ready garnish. Caramel macchiato Dalgona: If your signature Starbucks order is a caramel macchiato, take notes on this recipe — the classic Dalgona coffee is enhanced with the subtle, sweet flavor of vanilla and topped off with as much caramel drizzle as you want, with no extra charge. Salted Honey Dalgona: True dessert enthusiasts know that a hint of salt enhances the flavors in any sweet treat. In this Dalgona drink, sea salt brings out the unmistakable flavor and sweetness of honey.
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Dirty Chai Dalgona Coffee Megan Smith Active Time: 15 minutes Total Time: 15 minutes Servings: 1 Dirty chai is a drink traditionally made by adding a shot of espresso to a chai latte. This recipe achieves the same flavor combination of chai and coffee by using concentrated chai instead of water to create the coffee foam that gives Dalgona coffee its uniquely creamy texture. Ingredients: 2 tablespoons instant coffee 2 tablespoons granulated sugar Âź cup water 1 tea bag, chai 1 cup milk or plant-based milk of choice Ice Sprinkle of cinnamon, if desired Directions: 1. Bring Âź cup of water to a boil. Add tea bag and let steep for five minutes. 2. Add instant coffee and sugar to a small bowl. When tea is done steeping, measure two tablespoons of tea and add to bowl with coffee and sugar. You should have approximately two tablespoons of tea left. 3. Beat coffee mixture with a whisk or an electric mixer until light tan and fluffy, about eight minutes by whisk or two to three minutes by mixer. 4. Add ice, milk, and remaining tea to a glass; spoon coffee mixture on top. Garnish with a sprinkle of cinnamon, if desired. Stir to combine.
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Caramel Macchiato-Inspired Dalgona Coffee Megan Smith Active Time: 15 minutes Total Time: 15 minutes Servings: 1 This may not be a traditional macchiato or even inspired by one, but it is similar to a more modern caramel macchiato drink. The coffee is flavored with vanilla and then drizzled with caramel to create a sweet drink with the added ultra-creamy texture that Dalgona-style (whipped) coffee brings. Ingredients: 1 tablespoon hot water 1 tablespoon instant coffee 1 tablespoon granulated sugar Âź teaspoon vanilla extract 1 cup milk or plant milk of choice Ice Caramel syrup
Directions: 1. Combine hot water, instant coffee, granulated sugar, and vanilla in a small to medium bowl. 2. Beat coffee mixture with a whisk or an electric mixer until light tan and fluffy, about eight minutes by whisk or two to three minutes by mixer. 3. Pour milk over ice into a glass. Spoon coffee mixture on top. Drizzle with as much caramel syrup as desired. Stir to combine.
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Salted Honey Dalgona Coffee Megan Smith Active Time: 15 minutes Total Time: 15 minutes Servings: 1
This recipe puts a spin on the classic Dalgona or whipped coffee recipe. While Dalgona coffee is a bit more work than a normal iced coffee recipe, its value comes in how it utilizes instant coffee to create a coffee drink with a unique, creamy texture. The honey adds a touch of sweetness and flavor, and the salt emphasizes the many flavors in this drink while also balancing out some of the sweetness. Make sure to save the salt to add after whipping the foam, though, because the salt can negatively impact the development of long-lasting bubbles that make up the foam.
Ingredients: 2 tablespoons hot water 2 tablespoons instant coffee 2 ½ tablespoons honey ¼ teaspoon sea salt 1 ½ cups milk or plant-based milk of choice Ice cubes Directions: 1. Add hot water, instant coffee and honey to a small/ medium bowl. 2. Beat coffee mixture with a whisk or an electric mixer until light tan and fluffy, about 8 minutes by whisk or 2 to 3 minutes by mixer. 3. Add salt and gently stir until just combined. 4. Pour milk over ice into a glass. Spoon coffee mixture on top. Garnish with extra honey and sea salt if desired. Stir to combine.
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Cooking in a limited space for the quality-aware and budget-conscious story by: Meg Grice Whether it’s a brand-new college apartment, dorm kitchenette, card table, counter or desk, college students are no strangers to making do with what’s in front of them. But when life moves beyond the lofted beds and shared bathrooms, differentiating initial kitchen purchases can feel more like navigating the Gilman Hall basement rather than central campus. However, limited resources do not have to be the final resolution to cooking. With creative and thoughtful thinking, it’s possible to furnish a tiny kitchen efficiently on a limited budget for now and the years to come. Mindy Bergstrom, entrepreneur and owner of Ames’ kitchen supply store, Cook’s Emporium, says having something you can use repeatedly is essential. Bringing out an item’s longevity reduces spending costs in the future with an initial high amount upfront. “You can constantly spend a lot of money on a pan here or there, but if you go and invest in one high-quality one for $80 to $90, you won’t be wasting money and constantly having to purchase new ones. It makes sense to go for ones that won’t warp or rust as easily,” Bergstrom said. Jack Wannarka, an Iowa State graduate student and employee at the store, added that he and his roommates soon found out this tip after purchasing finicky pans for cheap. Silicone spatulas and other utensils have proved to be the most valuable over time as well. If students or apartment dwellers are bogged down by a smaller cooking area, a minimal kitchen can be the best thing to prevent clutter. To start, Bergstrom recommends the following good-quality items: A large frying pan A saucepan A large cutting board A sheet pan A good chef’s knife first, then a paring knife and serrated knife when possible Miscellaneous utensils (i.e. spatula, scraper) Measuring cups Drying linens that double as potholders Other frequent items of preference ( i.e. blender, hand mixer)
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Berstrom and another one of her employees, Iowa State student Griffin Meyer, said the most expensive costs will likely be the chef’s knife and possibly the pans. Medium-dollar expenses include cookware, bakeware, measuring cups and storage. Last, minimally-priced tools include utensils and some linens. Total, furnishing a beginner kitchen comes out to around $350 if cost, quality and value down the road are considered. Take advantage of store specials when applicable to cut back on costs further. For areas to proceed with caution, Bergstrom said bakeware and cookware are the biggest culprits of overspending. Though plastic storage like Tupperware may be enticing because of their price, consumers are better off buying glassware with lids less likely to warp and containers less prone to discoloration. Another place of wariness is the gadget department. While handy, many higher-priced pieces of equipment like garlic presses and cooking torches aren’t necessary unless used frequently by their owners. “If you have a minimal kitchen and are finding those essential pieces that you use regularly, that’s OK. That way you won’t end up with a kitchen filled with unnecessary things. Sometimes you only need one universal sheet pan without all the other sizes,” Bergstrom said. For kitchen furnishing on a budget with quality in mind, Target, Walmart and other independent shops like Cook’s have excellent resources for those on the lower end of the price spectrum. For cookware and knives specifically, Bergstrom said she recommends talking with small business knowledgeable employees who specialize in these items and can give out tips and tricks. Because they are highly selective when it comes to their products and concentrate their area of expertise in cooking, they can often be more helpful for more advanced and pricier necessities. For cuisine wants that seem too far out of reach of the budget, Bergstrom added that holiday wishlists are another great alternative. “I think it’s nice to have students think thoroughly about which items they want, prioritize them and put their investigated costs together. Then, they can give those listed items to their family members to show that you actually did some research and are patient to care about things. Also set goals and think about how many hours do I need to work to afford this, and at that point is it worth it,” Bergstrom said.
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Cloud Bread Danielle Childers Active Time: 20 minutes Total Time: 50 minutes Servings: 4 One thing I have been guilty of during quarantine has been spending way too much time watching viral TikTok recipes. One recipe that has been trending is cloud bread. After seeing tons of videos of people squishing and ripping into their own super fluffy cloud bread, I just had to try it out for myself. And as a bonus, this recipe uses ingredients you probably have on hand already!
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Ingredients: 2 large egg whites 2 tablespoons granulated sugar 1 tablespoon corn starch Food coloring (optional) 1 ½ teaspoons artificial flavoring (optional) Instructions: 1. Preheat oven to 300 degrees Fahrenheit. 2. Line a baking sheet with parchment paper and coat with cooking spray. 3. Using a handheld or stand mixer with the whisk attachment, beat egg whites until foamy. Tip: Make sure to start with a completely grease free mixing bowl, otherwise the egg whites won’t whip into the peaks you want. 4. Combine corn starch and sugar. Slowly sprinkle in while continuously mixing egg whites. 5. Beat egg whites until they reach stiff peaks (10 to 12 minutes.) 6. If using, mix in food coloring and artificial flavoring. 7. Using a rubber spatula, scrape dough onto prepared baking sheet. Shape into a large circular loaf. 8. Bake for 20 to 30 minutes. The top will be brown (no matter what color you dye you add) and it should be firm to the touch. Note: Bread will deflate as it cools.
Recipe notes: I used artificial raspberry flavoring because it was something I already had on hand, but you could use almond, vanilla, orange, lemon, or any other artificial flavoring you wish to flavor your cloud bread. Without flavoring the cloud bread tastes lightly sweet and slightly eggy. Food coloring is also optional, you can add as much or as little as you like to get the color you desire. 20
Peeled, Poked and Pressed: Upcycling Kitchen Scraps Story by: Meg Grice
It’s no secret that we tend to buy more than we need, whether it comes to the current fashion trends or ingredients in the pantry. Being prepared provides us with a sense of security, no matter the context. Because planning for uncertainty and life’s realities don’t always mix, waste has become a common output in the home. Kitchen scraps do not have to be another piece in the product life cycle, headed straight to the waste bin. With careful planning and recipe inquisitiveness, anyone is capable of reducing excess in the kitchen. Minus what goes on in personal cooking spaces, Feeding America says that around 54 billion pounds of food waste come from home activities each year — nearly the same amount as consumer-driven businesses and manufacturers combined. According to a 2017 study by the Iowa Department of Natural Resources, food is the main contributor to landfill volume. With so many consumables going to waste, it’s essential to find ways to mitigate unnecessary excess and alter the way we think about leftovers. Iowa State University Extension and Outreach manages Spend Smart Eat Smart, a website hosting recipes, worksheets, videos, budgets and other tools to ensure responsible decision-making at home.
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To reduce food waste, Spend Smart Eat Smart targets meal prep and planning as initial steps. When purchasing fresh ingredients or snacks, think ahead and plan to use these items first to prevent spoilage. Additionally, foods should be stored at safe temperatures in sealed containers to stop leaking or cross-contamination. When an error does happen in the kitchen, the program promotes the following tips: Add over-ripe fruits to yogurt, smoothies and baked goods Freeze leftover or chopped vegetables for stews, soups or canning Crush stale bread to make croutons or stuffing Mix meats and beans into pasta, soups or rice for an extra touch of flavor But occasionally, perfection is easier said than done. For recipes or meals with more leftover food than hungry mouths, plan for leftovers to savor tasty creations without the trash bin in the equation. Think something can’t be frozen? Think again. The National Center for Home Food Preservation has resources to help sort through which leftover portions are worth packing away in the freezer and for how long. Be sure to label containers in the freezer to maximize their usage within their optimal usage windows. [Staff tip: For smaller bits and pieces that can’t be salvaged, compost them rather than throwing them away. There are multiple routes for composting containers, ranging in price from around $20 to upwards of $175. Smaller kitchens may not necessarily need larger bins, so find a container that matches food waste amounts.] Christine Liu, a minimalist YouTuber and blogger, writes on her website, www.simplybychristine.com, that her worm bin allows for easy rotation of compost and fertilizer collection. This “liquid gold” works wonderfully for household plant fertilizer, she says. She also provides recipe ideas to use up leftover food, such as a veggie scrap broth and pickling advice. For other kitchen resources, check out her YouTube page at simplybychristine.
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Focaccia Breadstick Art Carlos Jimenez & Kyleigh West Active Time: 30 minutes Total Time: 4 hours Servings: 6 to 8 This recipe is inspired by the popular trend of focaccia bread art. Focaccia bread art uses a regular focaccia bread recipe but includes placing a variety of vegetables and herbs on top of the bread to create a design. Popular designs include using vegetables and herbs to create flowers and plants and recreating popular pieces of art like Van Gogh’s Starry Night. This recipe uses those same ideas, by turning the bread into breadsticks and including a dipping sauce. The most important step is making the dough because it requires the most time. This recipe can be made by itself without the toppings as well, and it can be served as an appetizer.
Focaccia Dough 6¼ cups bread flour (30 oz. or 850g) 2¼ teaspoons active dry yeast (from one ¼-oz. packet) 3 cups of water Pinch of sugar 2 Tablespoons Diamond Crystal or 1 Tbsp. Morton kosher salt 5 Tablespoons extra-virgin olive oil, divided, plus more for greasing and drizzling Flaky sea salt Toppings (if desired) Cherry tomatoes, halved 1 small red onion, sliced Sweet mini peppers, sliced Basil Mozzarella cheese Tomato dipping sauce (optional) 1 can whole peeled tomatoes, in juice 1 small sweet onion, finely diced and minced 1 clove garlic, peeled and minced Pinch of sugar Pinch of pepper ½ teaspoon salt ½ teaspoon oregano ½ teaspoon dried basil 1 tablespoon olive oil 24
Focaccia Dough 1. Add together 2 ½ cups of water and bread flour. Mix until shaggy dough forms, cover, and set aside. 2. Stir together ½ cup of warm water, yeast, and sugar in a small bowl and dissolve together. Let it sit for 5 minutes until foamy. 3. After 5 minutes, add the yeast mixture to the shaggy dough. Knead together and allow the dough to absorb the yeast mixture. * 4. After a few minutes, knead salt in the dough. * 5. Continue kneading until the dough is uniform and sticky (it may be easier to use a spatula to knead the dough. This will prevent too much from sticking to your hands). * 6. Transfer to a large bowl that has been oiled with 3 tablespoons of olive oil, and cover with oiled plastic wrap or a damp towel. Allow dough to rise at room temperature for 3 to 4 hours, or until doubled in size. 7. After rising, oil a baking sheet with 2 tablespoons of olive oil. 8. Transfer the dough from the bowl to the baking sheet (recommend using a spatula to avoid sticking to your hands) 9. Stretch the dough to fit the dimensions of the sheet tray as best as you can. Cover with oiled plastic wrap, or an equally sized baking sheet, and allow to rise at room temperature for 45 minutes. After 20 minutes of rising, preheat the oven to 450 degrees. 10. After rising is complete, dimple (press down with your fingertips) the dough. Add cheese and any additional toppings you want. 11. Place in the oven and bake until the cheese is melted and golden brown, 20 to 25 minutes. 12. Remove from the oven and let rest for 5 minutes. Remove from the baking sheet, cut, and enjoy with your favorite sauce! * You can use a stand mixer to make these steps easier and less messy! Dipping Sauce 1. Crush the tomatoes in a mixing bowl with a fork or your hands. You can also puree the tomatoes in a food processor. 2. In a medium-sized saucepan, over medium-high heat add the olive oil. Add the onions and saute until slightly translucent stirring constantly, about 4-5 minutes. 3. Add the garlic and saute for about a minute until the garlic is golden. 4. Quickly add the tomatoes into the saucepan. Stir well and reduce heat to a simmer. 5. Add the sugar, pepper, salt, oregano, and basil into the mixture. 6. Simmer over low heat, stirring often, for 15 minutes. This can be stored in the refrigerator for about a week.
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Virtual Bake Off Abby Vogel This cake shows all of my favorite things! My favorite color is lavender purple, and I absolutely love everything Oreo. The actual cake has 3 layers of vanilla cake with chocolate chunks and Oreo cookies. It is filled with cookies and cream filling and decorated with American Buttercream. The buttercream swirls and Oreos go in a circle around the top of the cake to create a border. The bottom of the cake is coated in Oreo cookie crumbles.
Ai Yee Cheoh Plum blossom pastry with lotus paste filling. A delicate, flaky pastry, with a sweet, silky filling. This pastry reminds me of my mother, beautiful and delicate, just like her. It reminds me of home, where it is always Spring and Summer.
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Allison Steinkamp Baking is such a stress reliever, and making these scones are so easy. It brings me lots of joy to be able to create delicious treats for my friends and family, and I often will make these scones to give to others. They make a perfect addition to a hot cup of coffee and always taste like they are freshly made.
Amanda Larsen It’s 2020 and the ice caps have melted. A lone penguin remains. He’s alone and scared, yet hopefully for a change. And change he will get...
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Chui-Pin Su Bread making journey has played an important moment in my life. I wasn’t allowed to eat bread during middle and high school time due to gluten sensitivity. At one point, I forgot the taste of it. Until a day when a baker encourages me to try sourdough making techniques, I got excited by the complicated theories behind it. So I experimented on the sourdough starter and yeast water until a sourdough bread was created successfully—this picture of focaccia, flavored with basil, rosemary, cherry tomatoes, kosher salt, and homemade garlic confit. It tasted wonderfully pleasant, just like its look.
Grace German My creation is a Dark Chocolate Babka, a chocolate twist bread. Featured on the Great British Baking Show, it brings together two of my new hobbies from 2020: viewing the TV show, and baking new and exciting dishes outside of my comfort zone. This dish, rich in history and flavor, has a light and fluffy base with a creamy, rich chocolate filling. It’s the perfect dish for breakfast, dessert, and everything in between!
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Omar Elsherbiny Because of everything going on in the world, I was not able to visit my family back home in Egypt this year. That is why I decided to make Kunafah, a Middle Eastern dessert. This dish reminds me of my home and family, both of which I miss very much. Filled with mouth-watering cream, drizzled with honey syrup, and covered in ground pistachio, Kunafah makes for the perfect dessert. It is the ideal balance of crunchy and gooey, adding to its overall perfection. While I hope I get to visit home soon, this Kunafah will do for now.
Rumaytha Elsherbiny My birthday was a couple of weeks ago. However, due to the pandemic, my family tries to limit anything that might have been touched by others, therefore, I did not get a cake this year. For that reason, I decided to make a cake from all my favorite things to make it up for myself. I baked a delicious chocolate cake and coated it all with buttercream. I then covered it with a cream-colored sugar paste to work with as a canvas. With the weather getting colder and everything beginning to look ashy and grey, I decided to make a more colorful world on my cake and decorate it with a beautiful array of colorful spring flowers. With limited supplies, I mixed the food colors I had to make a variety of all my favorite colors. I found the overall process very therapeutic and a great way to unwind and enjoy my time indoors during this quarantine. 29
Sarah Johnson My favorite part of the holidays since I can remember has been baking and decorating sugar cookies with my mom. I always excelled at my job as the ‘sprinkler’, but this spring I was promoted to head decorator when I started baking more at home due to the Coronavirus. Along with binge watching the Great British Baking Show and declaring my major as Entrepreneurship, I started thinking about opening my own home bakery for the holidays. This picture was taken of a few cookies from a batch I made to test my decorating skills for the first time and to get feedback from friends and family. I was so excited when I got the announcement email about the virtual bake off! The prize money from this contest would go towards kick-starting my holiday baking adventure.
Zach Upah In honor of the holiday season upon us, this rich chocolate cake displays some of the beauty that is seen on campus. Marbled chocolate shards are reminiscent of the snowy pine trees on campus that always remind me of the joy and beauty of this time of year. But it wouldn’t be complete without including the university’s three animal friends who bring a hearty laugh and smile to everyone who sees them. Together this represents the joy that this time of year brings and all of the delicious desserts that I will definitely be eating to my hearts content.
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Yazan Abukhalil The purest form of Nostalgia is food and the ultimate form of food is bread. This creation takes me back to my childhood when I used to wakeup smelling the aromas coming from my mom’s old wood stove while baking. With all the different tastes I have in my family, ‘the beehive and the braid’ were the undisputed dishes. The beehive consists of fluffy dough balls filled with multiple cheese types mixed with olive oil and dried mint. Then it is coated with egg wash that creates the shiny golden color. For finishing, it is sprinkled with white sesame seeds and black sesame seeds bringing a contrast in color to this piece of art. The bread braid is the delicate form of happiness. This special type of braid is made from one dough strip, unlike other types of braid, and baked at low heat to achieve the ultimate foamy and tender bread texture. It is perfect with soup in a cozy family dinner or with omelette and cheese in a fresh breakfast. While being far from home and family, I decided to learn how to bake these creations. The result of tens of video calls with mom, and tens of trials, is shown in the photo. With this story being told about the beehive and braid, they will be the first items to be added to my future bakery menu.
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What to watch: Step it up in the kitchen with these binge-worthy food shows Story by: Breanna Bruening If you’ve found yourself cooking at home more often, relying on pizza, ramen and microwaved meals more than you’d like to admit, you may have realized that making delicious food day after day is a lot more work than you’d thought. We all have our staple meals, but a quarantine kitchen — or any kitchen — is best when it’s stocked with diversity and can be utilized for a variety of satisfying meals. Whether quarantine forced you into your own kitchen for the first time or you’ve always considered yourself a seasoned at-home chef, you can prevent kitchen boredom by expanding your mind with media centered around food and cooking. Here are our editorial picks for food shows that are both entertaining and educational:
1. Salt Fat Acid Heat [available on Netflix]: In this four-part Netflix documentary series, chef and food writer Samin Nosrat explores the four essential elements of good food: salt, fat, acid and heat. The show is based on Nosrat’s book, titled “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.” Each episode is dedicated to one of these facets of delicious food, with Nosrat exploring a new corner of the world and highlighting how the culture she visits implements salt, fat, acid or heat in its traditional or popular cuisine. If you’re interested in exploring different cultures through food, this docu-series is for you.
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2. How To Cook That [available on YouTube]: Food scientist, pastry chef and dietitian Ann Reardon caters to almost 5 million sweets lovers on her YouTube channel. If you’re always craving a sweet treat but don’t know how to make them yourself, following this channel will bring you one step closer to making your chocolatey, sugary dreams a reality. Reardon focuses her videos on creative desserts, cakes and chocolates, but she provides other cooking-related videos including kitchen gadget reviews and exposés that debunk outlandish food videos. Reardon combines her baking and confectionery skills with an artistic flair to produce massive cakes and treats that are relevant to pop culture. Whether you plan to recreate her recipes or just watch the process, we guarantee the frosting-covered channel will inspire you and wake up your sweet tooth.
3. Four Levels [available on the Epicurious YouTube channel]: This demonstration-based series hosted by media brand Epicurious includes three levels of chefs, ranging from ameteur to home chef to professional chef. Each makes their version of an assigned dish, guiding the audience step by step. When all the dishes are complete, the fourth and final level (hence the name) assesses the dishes and how they came to be. “Level Four” is a food scientist, who delves into the mechanics and chemistry of how each chef went about preparing their dish. Each episode provides tips and tricks for next time you’re cooking the dish at hand, and sometimes a laugh from how the Level One chefs prepare their food. If you like fast facts and cooking tips, check out this YouTube series. 33
Vegan Tacos Carlos Jimenez Active Time: 25 minutes Total Time: 30 minutes Servings: 6 corn tacos I think it’s safe to say that everyone enjoys tacos. Being a Mexican-American myself, I know I do! But nowadays, it’s becoming increasingly more common for people to avoid meat, whether it be for religious, health, or any other reasons. So I thought to myself : Can I make a veggie taco using plant-based meat that tasted good! I think the answer is yes! Whether you don’t eat meat or would like to try something new, these vegan tacos are quick, easy, and tasty!
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Beyond Meat Tacos ½ green pepper, diced ½ small onion, diced ½ jalapeno, diced 1 teaspoon paprika (smoked works great!) 1 teaspoon chili powder ½ teaspoon ground cumin ½ teaspoon oregano powder ½ teaspoon garlic powder Kosher salt and pepper to taste ½ pound vegan meat substitute, such as Beyond Meat or Impossible Meat Corn tortillas Hot sauce (optional) Pico de Gallo ½ small onion, diced 1 roma tomato, diced 1 jalapeno, diced ½ bunch of cilantro, roughly chopped 1 lime Pinch of salt Directions: 1. Heat a pan over medium heat. ~ 2. Once the pan is preheated, add olive oil, diced onion, green pepper and jalapeno. 3. Meanwhile, prepare the pico de gallo: 4. Add the onion and lime juice to a medium sized bowl and stir until incorporated. 5. Add the jalapeno (minus most of the seeds), roma tomato and cilantro to the onion/lime bowl. 6. Add a pinch of salt to pico de gallo, mix, and set aside for later use. 7. Once the ingredients in the pan are softened and lightly browned, remove and place in a separate bowl. Place the pan back on heat. 8. Place vegan meat substitute into the pan, along with a touch more oil. 9. While one side browns, add the paprika, chili powder, ground cumin, oregano powder and garlic powder to the meat. 10. Split meat apart into crumbles until all large clumps are gone. 11. Let cook for 5 to 10 minutes until browned, then return to the pan the cooked onion, green pepper and ~ jalapeno. Add a large pinch of salt and black pepper. Stir together. 12. Let cook for an additional 5 to 10 minutes, until meat is fully cooked and firm, no longer soft. 13. Warm corn tortillas on a plate with a damp towel on top in the microwave for 30 seconds. 14. Add taco filling to corn tortilla, and top with pico de gallo and hot sauce if desired.
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Kitchen gadgets that have our staff talking
Story by: Meg Grice While shiny, new trinkets and gear can complete a kitchen space, sometimes there are those steadfast pieces that brighten the hearts of cooks of every skill level and interest. Members of the Cardinal Eats executive team have put together their favorite or newly-discovered gadgets and tools that keep them coming back for more. If you’re looking for something different to test out, we’ve got just the things for you! Vanessa Carrillo: My favorite tool is my silicone spatula! I love it because it scrapes everything off. I hate wasting food, so this helps me a lot. The edge is super flexible; it gets into all the nooks and crannies of whatever shape the container is. Kennedy White: My favorite kitchen utensil is a whisk because I love baking any treats or desserts! Ever since I was a little girl, my mom and I would bake cupcakes and cookies together from scratch, and the job I always loved doing was mixing all the ingredients. The whisk holds a special place in my heart and tummy! Ritika Agrawal: A food scale is my favorite kitchen device and also a new one I tried over quarantine. I always struggled with figuring out a sustainable meal plan for myself during college, and I often went back to unhealthy and fast options like eating outside or having one meal a day. I had a love-hate relationship with my kitchen until quarantine. My food scale has helped me live a sustainable lifestyle, eat the right portion of the right meals and become healthier overall!
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Sara Siebrecht: I probably have more kitchen equipment than most college students or even many adults. That said, my favorite kitchen tool is also my most frequently used and it’s totally underrated: my chef’s knife. After working in a resort kitchen and several restaurants, I’ve learned that there are only three essential knives in the kitchen, and the chef’s knife is the best (the others are a serrated bread knife and a small paring knife). My first-purchased and favorite knife is a Mercer knife with an 8-inch blade. I just love how it feels like an extension of my hand, and I use it for everything: smashing garlic, chopping onions, slicing apples or cutting open a package of ground pork. I sharpen mine every few months and use it nearly every time I cook. I think that anyone who spends a fair amount of time chopping and prepping in the kitchen should have a solid chef’s knife. Aditya Verma: Over the past few weeks, I have been enjoying a small smoothie blender I purchased. It helps me create single servings of desired smoothies. One can usually add their favorite fruits with ice to make a perfectly blended smoothie. I picked up the device from Target, and it cost me approximately $25 retail. Meg Grice: My favorite kitchen tool is my crinkle cutter! While great for making french fries, I’ve been using it to cut carrots. My roommates think I’m always eating sweet potato fries whenever they see me eating them! It took some time getting used to using a handheld slicer, but now cutting things with it comes naturally. The tool’s curve helps cut longer vegetables, so I recommend it to anyone who loves to try out textures with their produce. Chione Lim: My favorite kitchen gadget is my metal measuring spoon. It’s not new or fancy, but it’s so useful. I use it every day for basic things like measuring flour and rice. Because it’s heatproof, I also use it as a soup ladle and a jelly mold. Karen Vandervort: My favorite kitchen gadget would have to be a whisk. I would say that I’m partial to whisks, as I tend to associate them with “cuteness.” Whisks are the cutest thing in the kitchen after salt and pepper shakers. I enjoy whisks partly due to the recipes they can create: cakes, meringues, puddings and icings—so many cute recipes for such a cute kitchen utensil. I also found the best whisk I have ever owned at a thrift store this year and use it at least once a week. Such a good find and, I repeat, such a useful utensil! Breanna Bruening: My favorite kitchen gadget is my hand frother! My mom gifted it to me a year ago, and I go through phases where I use it every day while making coffee or tea. Frothing my coffee or chai lattes makes them creamy, airy and a little bit more of an experience. If you’re addicted to going out for coffee and want to start making it at home, this gadget will bring your homemade drinks a bit closer to the café experience. 37
Recipes for your best brunch at home Story by: Breanna Bruening There is nothing better than brunching with friends and family — though maybe our methods of celebrating the weekend meal have had to change with the times. Maybe you can’t see your loved ones in person, or perhaps your favorite brunch spot closed due the pandemic. Whatever the circumstance, we believe that no one should go without brunch — so it may be time to roll up our sleeves and make it happen at home, whether it’s out of necessity or just for fun. Here are some recipes to help fuel your next at-home brunch experience (mimosas not included). Homemade bagels with cream cheese If you were one of the many who became a baking aficionado during quarantine, whipping up sourdough and banana bread in between online classes, this bagel recipe will fit perfectly in your repertoire. Feeling stressed with finals and virtual meetings? Take time to unwind and create something delicious — extra points if you make a special cream cheese topping to fit your taste (we at Cardinal Eats may never resolve the age-old debate of sweet vs. savory bagels, so you can decide that for yourself). “I love recipes that take some time to make,” said Cardinal Eats recipe developer Jenn Behnke. “I’m able to enjoy the process and make a whole day out of [cooking].” Though these bagels take longer to make than buying a pack at the store, you can’t beat the freshness of bagels made by your own hands. “A great thing about bagels is that you can keep them and eat them the next morning. And homemade is always better than bought,” Behnke said.
Bagels and Cream Cheese Jenn Behnke Active Time: 55 minutes Total Time: 3 hours Servings: 10 bagels This is my favorite recipe to make because it is not that hard, but when you tell people you made bagels and cream cheese, they are impressed! It also takes some time, so it’s a nice fall or winter activity to do for a day. You can also customize it any way you like. My favorite toppings to add to the top of the bagels is everything seasoning, cinnamon sugar, poppseeds and asiago cheese.
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Bagels ½ cup of warm water 1 tablespoons quick rise yeast 4 cups flour, plus more for kneading (bread flour or all-purpose) 1 ½ tablespoons brown sugar 1 ¼ tablespoons salt 1 egg (for egg wash) Water Bath 2 quarts water ¼ cup honey Cream Cheese 4 cups whole milk 3 tablespoons lemon juice ½ teaspoon salt
Bagels Whisk warm water and yeast in a large bowl, let sit for 5 minutes. Add brown sugar, salt and flour. Beat with a dough hook for 2 minutes (or knead with hands). Turn dough on a floured surface, knead for 5 minutes. Grease a bowl with oil and place dough in the bowl. Cover dough with plastic wrap and let rise at room temperature for 60 to 90 minutes. Punch dough down and shape into small balls. Press your finger through the center of each ball to create a bagel shape. Cover bagel-shaped dough with a towel while you prepare your water bath. Preheat oven to 425 degrees. Fill a pot with water and honey. Bring water to boil, stir, then reduce to medium heat. Add bagels, making sure there’s room for them to float. Cook for 1 minute on each side Make egg wash by beating an egg and a tablespoon of water together Place bagels on pan and brush with egg wash, add toppings at this time if desired Bake for 20 to 25 minutes and let cool. The bagels should be golden brown on top. Cream Cheese Heat milk in a pot, bring to boil then reduce to medium-high heat. Add lemon juice and set aside until milk curdles. Pour curdled milk through a cheesecloth and strain all of the liquid. Rinse curds with cold water and squeeze to drain. Put strained curds into food processor or blender with salt. The texture should be creamy and homogenous when done. 39
Everything Bagel Seasoning Recipe Shorts White Cheddar Mac and Cheese Mix breadcrumbs, butter and everything bagel seasoning and add on top of mac and cheese Almonds Add soy sauce and everything bagel seasoning to almonds and roast Chickpeas Add olive oil, everything bagel seasoning and other seasonings of choice before roasting Brussel Sprouts Add oil, everything bagel seasoning and additional seasonings to taste. Cook in air fryer or an oven Chicken Tenders Coat chicken with breadcrumbs, everything bagel seasoning and other spices One can find this spice in nearly any grocery store, but it may be under a different name! An “everything bagel” seasoning mixture consists of black and white sesame seeds, salt, onion flakes, poppy seeds and minced garlic. Simple enough to make at home, this topper can mesh with a number of sides or main dishes—or dash onto a sandwich for an extra tack of flavor. So, what’s all the fuss for these basic ingredients? Answers: price, taste and nutritional value. Even the dupes of this product are in the same price range, meaning alternatives in multiple stores and assurance when it comes to purchasing. The sodium content isn’t too bad either at 80 grams per serving. Adding on top the distinct qualities of this carb enhancer, the possibilities are endless when it comes to taking a fresh twist on recipes or snacks. For those interested, you’ll be happy to hear that Target, Hy-Vee, Walmart, Sam’s club and Aldi in Ames carry this product (or ones similar to it).
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Pickled...everything! You may be surprised to see that traditional pickles and various pickled vegetables are welcome at the brunch table, but pick up your jaw. The tartness and acidity of pickled veggies lighten up hearty dishes and bring taste and texture variety to a plate. Whether you’re topping an avocado toast with pickled onions or serving pickled carrots on the side with your breakfast sandwich, a well-placed pickle will make your dish stand out. “This recipe is easy to make and takes less equipment than a traditional pickling and canning recipe,” said Cardinal Eats recipe developer Kyleigh West. And if you happened to take an interest into home gardening during quarantine season, pickling is a great way to reduce food waste by elongating your food’s shelf life. “[During] quarantine, my family and I grew a variety of vegetables. A great way to use all of the vegetables is to pickle them,” West said. “I suggest experimenting with different combinations of vegetables and using whatever you have on hand.”
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Pickled Vegetables Kyleigh West Active Time: 30 minutes Total Time: 4 hours Servings: 4 This recipe was inspired by a family recipe called refrigerator pickles. With quarantine, my family and I grew a variety of vegetables, including all different types of peppers, cucumbers, tomatoes, and more. A great way to use all of the vegetables is to pickle them. This recipe can be made with other vegetables than just listed in the recipe. I have tried it with cauliflower, carrots, onions and cucumbers. I suggest experimenting with different combinations of vegetables and using whatever you have on hand! The most challenging part of this recipe is the length of time it takes and the cutting of the vegetables; however, you do not need a lot of equipment, and you only have to heat the brine. This recipe is easy to make, and it takes less equipment than a traditional pickling and canning recipe. This recipe can lighten up a hearty dish or pair well with a lighter dish like a salad.
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Directions Ingredients On a cutting board, prepare vegetables. Spear the cucumbers 3 medium-sized cucumbers, quartered into into about ½ inch pieces. Chop onion into slices. Chop bell spears pepper into ¼ inch pieces. 1 small sweet Vidalia onion, sliced Using a large container with a lid, add the water and salt. Shake 1 red bell pepper, chopped vigorously to dissolve the salt. ¼ cup iodized salt In a medium-sized bowl, add the cucumbers, onion and bell 3 ½ cups of water pepper. If the vegetables are not fully covered by the water, add 1 cup sugar more. 2 cups apple cider vinegar Soak the vegetables in the saltwater for at least 2 hours. ½ teaspoon black pepper Drain vegetables in a colander and rinse well to remove salt. Place the vegetables on a tea towel or a layer of paper towels to dry. Over medium-high heat, bring the apple cider vinegar, sugar and black pepper to a rapid bowl. Stirring the mixture frequently to dissolve the sugar.Once the mixture is boiling turn off the heat and cool. Place the vegetables into glass jars or a large bowl. Once the mixture has cooled, pour the mixture over the vegetables. Fill to cover the vegetables only. Cover vegetables with a lid or wrap tightly. Place in the fridge. This can be eaten immediately, but the flavor will be stronger once it sits in the fridge for a couple of hours or days. This can last for up to 3 weeks in the fridge. 43
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Omelette breakfast sandwiches Cardinal Eats recipe developer Emily Nienhaus was inspired by a classic Indian street food, bread omelettes, for her omelette breakfast sandwich recipe. As the Indian classic swept across social platforms including Reddit and TikTok, the world became entranced by how easy it was to make and customize. Nienhaus saw the trend and decided to upgrade it for all breakfast lovers. “The omelette breakfast sandwich transforms the simple dish into a full, hearty breakfast, and the recipe grid provides ample options to fit your cooking style, taste buds and even dietary restrictions,” she said.
Omelet Breakfast Sandwich Emily Niehaus Active Time: 20 minutes Total Time: 20 minutes Servings: 1 breakfast serving Over quarantine the “Bread Omelette” swept across Reddit and TikTok, turning a classic Indian street food into an easy breakfast option. The Omelet Breakfast Sandwich transforms the simple dish into a full hearty breakfast. The recipe grid provides ample options to fit your cooking style, taste buds and even dietary restrictions.
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Choose Your Bread!
Pick Your Protein.
Veg out!
Say Cheese
Sliced Bread: white, wheat, rye, sourdough
Diced ham
Mushroom
Cheddar
Torilla: fajita or taco sized
Chorizo
Spinach
Pepper Jack
Bacon pieces
Onion and Peppers
Bagel: any savory flavor, or bagel thins English Muffin Mini Naan Bread: Pita bread (no pocket)
Other Ingredients: - 1 tsp olive oil (or natural oil) - 2 eggs - 2 tsp butter - Salt and pepper
Breakfast Sausage Vegetarian? No problem skip this step!
Tomato Zucchini
Provolone
Swiss Mozzarella
Equipment: - Medium sized skillet - Stove - Bowls/plates for prep - Whisk/ fork
Directions 1. Prepare fillings according to directions in the table 2. Crack and whisk the two eggs together (with optional 1 tsp water/milk) 3. Melt butter on low-medium heat and add the eggs. 4. While the eggs are runny, dip the bread product in the raw eggs to coat it, then place the bread in the pan. If using bread slices use two and place them adjacent to each other. 5. Let cook until the eggs are firm enough to flip 6. Flip the entire bread egg mixture, keeping it together. 7. Add the filling and cheese to one side of the bread. 8. Fold the egg flaps over the filling to secure it, then flip one of the bread slices or half of the tortilla over.
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happy eating Special thanks to ISU Student Government for making this publication possible. 50
