TASTE
of stmu
A collection of Rattler Recipes from St. Mary’s University, San Antonio, Texas
ic special Hispan Flavors
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two classic desserts to delight your senses
The Vol. 11 | No. 1 | Spring 2018
rich
flavors of
a e s e th
EDITOR’S NOTE | 2
Be my guest, put design to the test
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THANK YOU | Learn about the process of putting this magazine together
t an early age, I discovered beauty through design. Ever since, without realizing, I started to pay close attention to the way elements were arranged so the overall piece looked simply stunning. I first experienced design when I used to play with my dolls. Every time I used to play, I would spend more time designing the house, arranging the tiny furniture in a way that created a beautiful interior, than playing. At the time, I was convinced about dedicating my life to design through the arrangement of furniture, the selection of colors, and by making a living space simply beautiful. As the years passed, however, I decided to take on a different path. Currently, I am seeking to express beauty through visual communication. The development of this magazine was no different from the time I used to spend hours designing my dolls’ houses. Every element of the magazine had to be arranged and re-arranged countless times through the extensive hours staring at a computer. The correct combination and arrangement of images and words, and the selection of colors and fonts, guided by an extreme attention to detail, resulted in a beautiful piece able to communicate the stories of the chefs and their dishes. The Taste of StMU has been one of the most exiting projects, and my biggest experience with communication design. All of the effort, the excitement, frustration, and tears were well worth it at the end. Ultimately, all the elements of this magazine created a beautiful, sharable space for those who wish to escape and enjoy life through delicious food, sweet desserts, and interesting stories. This project would have not been the same without the support and guidance of Brother Dennis and the encouragement of my parents, classmates, and friends. Additionally, I thank you for taking the time to seat at the table and discover beauty with me and for letting me show you my perception of beauty. I hope you enjoy reading this magazine as much as I enjoyed creating it. Now, without further delay, go ahead and immerge yourself in this home for delicious Hispanic dishes decorated with vibrant color and pretty fonts. Buen provecho!
Jocelyn Alvarez B.
TASTE
of stmu
Editor
Jocelyn Alvarez Bibian
Staff
J.P. Coronado Valeria Garcia Samantha Salazar
Adviser
Dennis Bautista, S.M., Ph.D.
Jocelyn Alvarez @jocyalvarezz
Jocelyn Alvarez Bibian
Taste of StMU is a class project for EA 4362 Graphic Design. Questions and reprints, contact Jocelyn Alvarez Bibian, email: jalvarezbibian@mail.stmarytx.edu, 1 Camino Santa Maria, St. Mary’s University, San Antonio, TX 78228. www.tasteofstmu.com Taste of StMU | Spring 2018
CONTENTS | 3
Special rich Hispanic flavors EXPLORE INSIDE | Discover these delicious recipes prepared by St. Mary’s chefs
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UNDER THE SEA A true explosion of flavor, this salmon carpaccio will leave you wanting for more. | Chef: Gabriela Santos | Story and photos by Jocelyn Alvarez Bibian
IGNITE THE FUEGO! Looking for some spice? These camarones a la diabla will make you dance with their flavor. | Chef: Karina Tobias | Story and photos by J.P. Coronado
06 10
ONCE UPON A TREAT An easy recipe to one of the most loved desserts. Treat yourself with this tres leches cake. | Chef: Kimberly Salazar | Story and photos by Samantha Salazar
TREAT AS OLD AS TIME Arroz con leche will always be a sweet classic of Hispanic cusine and a loved dessert by all. | Chef: Amairany Franco | Story and photos by Valeria Garcia
Taste of StMU | Spring 2018
CHEF SANTOS
SALMON CARPACCIO: A true explosion of flavor in every bite of this entrée!
ENTREÉS | 5
Under the sea tastes are better SALMON CARPACCIO | Story and photos by Jocelyn Alvarez Bibian
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nspiration can come from everywhere, and certainly it can come from food as well. Not only one can get inspired from food, but one can also be transported to special places and moments in time. As a seafood lover, Gabriela Santos, sophomore engineering management major, thought about the dish she was going to prepare, her immediate response was salmon carpaccio. “Sea food is my favorite kind of food because of the variety, the richness of flavors, [and the fact that] it is not too heavy for the stomach,” Santos admits. As part of the St. Mary’s community, Santos recognizes that “the community is very welcoming and friendly.” As a student, Santos’ career plans have not always been to become an engineer. “My first choice of major was culinary arts, but when I graduated [from high school], my interest changed from culinary arts to engineering. I decided to leave cooking as a hobby. Now, my career plans are to become an engineer and work on either finance or production, or both,” Santos says. Santos decided to prepare not only her favorite kind of food, but also one of the dishes she used to enjoy back home at El Salvador. “This dish was always prepared for special occasions or [for] celebrations in my family,” Santos says. “I chose this particular dish because it is one of my favorite and it is very easy to make.” From beginning to end, Santos enjoyed the process of preparing the carpaccio. She was even more delighted when the time came to let her friends try it and watch them enjoy the dish. The different ingredients in the carpaccio present an explosion of flavor, an intense combination of flavors one would not expect. The combination of the smoked salmon, the leek, capers and cream cheese is like no other.
“I have had good experiences most of the time; people like it when they try it. Bad experiences not so much because the flavor can be adjusted with the ingredients, easy fix,” Santos says. Although the dish represents an excellent entrée, not everyone may enjoy it the same way. “You have to love raw sea food,” Santos says, “and to use the ingredients based on your preferences and taste of palate.” Regardless of the particular preferences in seafood, this is a dish everyone should try and judge for themselves the unquestionable richness of flavor from beginning to end.
SALMON CARPACCIO Makes 2 servings INGREDIENTS • 4 oz of smoked salmon • Capers • 1 Leek • 1 tbs of olive oil • Juice from 1 lime • Salt • Pepper • Cream cheese (optional) • Ciabatta bread (optional) DIRECTIONS 1. Cut the salmon as preferred (chopped or thin slices and place on
serving plate. 2. Cut the leek in slices, separate each layer as much as possible, and place the slices on top of the salmon. pread the capers over the salmon. 3. Add a tablespoon of olive oil over the salmon. Do the same with the lime juice, salt, and pepper. 4. As an option, spread cream cheese on a piece of ciabatta bread and place salmon on top.
Taste of StMU | Spring 2018
CHEF SALAZAR
TRES LECHES CAKE: This delicious dessert is an ideal sweet treat to delight one’s senses.
DESSERTS | 7
Once upon a sweet treat TRES LECHES CAKE | Story and photos by Samantha Salazar
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grandmother’s kitchen has the ability to culminate and build a sense of love for food and cooking that would last a lifetime. Kimberly Salazar, sophomore psychology major, fell victim to this phenomenon as she developed an infatuation with cooking in her grandmother’s kitchen in Laredo, Texas. “Some of my first memories involve me and my grandma assembling the Christmas tamales while the football game played in the background,” she describes. Not only did her grandmother influence her passions to cook, but the culture of Laredo had a big impact on the type of food Salazar was most interested in eating and most importantly, cooking. “Mexican food. I love eating, making, thinking about, and dreaming about Mexican food, she says. It is basically in my veins.” Since coming to St. Mary’s, cooking has become an even more substantial part of her life. Salazar connects with other St. Mary’s students and likes to do what she does best. “I love being a student at St. Mary’s because I am surrounded by so many cultures, especially the Mexican culture and that has only escalated my love for the food,” she says. Specifically, Salazar loves tamales, menudo, and anything that is covered in mole. However, her favorite dishes are the ones that are the sweetest. “My favorite part of any meal is dessert,” she says. Salazar’s overwhelming sweet-tooth is one of the many reasons she chose her favorite dessert of all time, tres leches. “I chose tres leches because it is not only one of my favorite desserts to make, it reminds me of special times when I was younger.” Not only is it delicious, Salazar chose the dessert because it represented a specific memory she has of her and her grandmother that she cherishes dearly. “Tres leches was actually the first dessert I ever made with my grandma,” Salazar describes. “I did not get to do much because I was so young, but I remember feeling so important doing all the mixing.” Salazar advises that future chefs remember to let the cake cool before adding the milks.
“Do not forget to let the cake cool before adding the milks,” she says. “It will not absorb correctly unless it is room temperature.” Although Salazar’s grandmother is no longer around, she still finds time to do what they loved to do together. “She is not around anymore, but I feel as if memories will always live on through her recipes and that is what is important to me.”
TRES LECHES CAKE Makes 12 servings
INGREDIENTS • 1 stick of butter • 6 large eggs • 1/4 tsp baking soda • 1/4 tsp salt • 1 cup sugar • 1 cup all-purpose flour • 2 1/2 cups milk • 1 twelve oz. can evaporated milk • 1 fourteen oz. can sweetened condensed milk • 5 strawberries DIRECTIONS 1. Preheat oven to 350 degrees Fahrenheit. 2. Combine egg whites, baking soda, and salt in a bowl. 3. Beat mixture on medium speed until soft peaks form. 4. Add egg yolks to the whites and beat until
completely combined. 5. With the mixer running on slow, add sugar until combined completely. 6. Using a rubber spatula, fold in butter. 7. Sift 1/4 cup flour on top of the mixture and fold to combine. 8. Repeat with the remaining flour, folding in 1/4 at a time. 9. Pour the batter into the prepared pan and bake for 20 to 25 minutes. 10. Let cake bake until golden brown, remove from oven and let cool. 11. Whisk together the milk, evaporated milk, and sweetened condensed milk. 12. Pour the mixture over the cake and let absorb for 3 to 5 minutes.
Taste of StMU | Spring 2018
CHEF TOBIAS
CAMARONES A LA DIABLA: This spicy Mexican dish will make your tastebuds dance!
ENTREÉS | 9
Ignite the fuego! CAMARONES A LA DIABLA I Story and photos by JP Coronado
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arina Tobias, junior international business and international relations double major, enjoys all types of food from different cultures, but she cannot take any of her food plain —only spicy! Mexican food is her favorite because of her Mexican culture. Tobias’s taste for spicy food matches her spicy and upbeat personality. Tobias is from McAllen, Texas, where her taste for spicy food comes from. “If I had to choose any food besides Mexican food, it would have to be Italian. Pasta can be combined with the proper ingredients that can create a party in your mouth,” Tobias says. Tobias does not get to go home very often because of work and school. When she feels homesick, she brings home to her residence hall. She makes Camarones a la Diabla to excite not only her taste buds, but also her spirit. “I love Camarones a la Diabla because it reminds me of home and it is a dish that I grew up with. It is a dish that makes my tastebuds and myself dance,” Tobias says. When Tobias decides to eat Mexican food, her top three favorites are Camarones a la Diabla, tacos and Discada, which consists of many proteins like beef and pork. When it comes to tacos, she has no type of taco! “Tacos are my go-to food item. It is so universal, for example, they can be eaten for breakfast, lunch and dinner! Why not just have tacos everyday,” Tobias explains. “I like making Camarones a la Diabla because it is simple to make because of the mixing of the ingredients on top of a bed of rice,” Tobias says. When Tobias makes Camarones a la Diabla, she says that you can decide how spicy you desire.
“Many people cannot eat my version of Camarones a la Diabla because I love mine so spicy that it wakes you up, but I make it less spicy for my friends with a low tolerance of spiciness,” Tobias says.
CAMARONES A LA DIABLA Makes 4 servings
INGREDIENTS • 1 pound of shrimp (any size) • 3 Chile de arbol chilies • 2 cups of water • 3 tomatoes, halved • 1/2 white onion, diced • 2 tablespoons olive oil • 2 green peppers • 1 clove of garlic • salt and pepper DIRECTIONS 1. Rinse the chile de arbol. 2. Seed and devein the chile de arbol. 3. In a blender, add tomatoes, one-fourth of onion, garlic, salt, and Chile de arbol. 4. Blend until smooth and set
aside. 5. Peel shrimp 6. Add salt and pepper to the shrimp 7. In a large pan, heat olive oil. 8. Add the remaining onion and add the green peppers. 1. Stir for one minute. 9. Add the shrimp. Stir constantly and cook for two to three minutes. (Do not overcook the shrimp or they will be rubbery.) 10. Set heat to low and add the sauce. Still and cook for an additional two to three minutes. 11. Serve with bread or any tortilla.
Taste of StMU | Spring 2018
CHEF FRANCO
ARROZ CON LECHE: Treat yourself with this delicious dream dessert.
DESSERTS | 11
Treat as old as time, sweet as always be ARROZ CON LECHE | Story and photos by Valeria Garcia
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hen Amairany Franco, senior biology major, was asked to prepare a dish for the magazine, her excitement, creativity and unique, competitive personality combined into one source of inspiration. “They will come for Amairany, they will stay for the food,” she says, after being told about the magazine launch. “¡Vamos a ganar!” “We will win!” Franco will be graduating in May and as she waits to hear back from nursing school, she confesses jokingly that cooking would not be too bad of a profession if things do not work out. “To me, cooking is a form of relaxation. Even though it is not that relaxing sometimes. It is the after part that is really relaxing,” she says. Arroz con leche‚ she had no doubt this delicious dessert would be not only an easy, but tasty way to conquer the hearts and stomachs of the people. “I started learning how to cook when I was around thirteen. You know what Mexican moms say, ‘Si no sabes cocinar, no te vas a casar!’” she says while laughing. Franco says that arroz con leche, also known as rice pudding, is known in many places, but her special touch will make it different. This sweet, appetizing dessert is described as a “love or hate” relationship. “I grew up in a home with a mother and grandmother that made arroz con leche very often and those were always our favorite days!” Franco explains. There are many dishes that can be passed down generation-bygeneration in a Hispanic family, but this one is a must. Franco refers to patience as the “secret ingredient” to a perfectly creamy, aromatic dessert. “Eyeballing ingredients here and there and a pinch of my spark will make this arroz con leche the best you have ever tasted,” she says.
Franco admits the recipe is a fairly simple one, but says that the simplest things in life are always the most life giving. “You can eat this dessert hot or cold and either way, it will mesmerize you.” Arroz con leche will not only sweeten your taste buds, it will sweeten your life. Franco concludes by saying not to worry too much about proportions and advises future chefs to have fun while cooking because patience, joy and love will essentially be the most important ingredients.
ARROZ CON LECHE Makes 6 bowls INGREDIENTS • 1 cup long-grain white rice • 7 cups of water • 1 cup of whole milk • 1 14-ounce can condensed milk • 1 12-ounce can evaporated milk • 1 4-inch cinnamon stick • 3/4 cups of raisins DIRECTIONS 1. Put the water, rice, and cinnamon stick in a pan set over medium-high heat 2. Bring to a boil,
uncovered, and cook until the rice is tender 3. Strain out the liquid, discard the cinnamon and reserve the rice 4. Return the rice to the pan Stir in the evaporated milk, condensed milk and whole milk 5. Continue cooking over medium-high heat until the mixture boils 6. Reduce the heat and cook, uncovered, stirring constantly, until the mixture is thick Add the raisins and stir well
Taste of StMU | Spring 2018
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