VOLUME 7
NUMBER 1
FALL 2013
Where the pizza is out of this world! Pizza 2 l Taste of StMU, Fall 2013
Planet
Table of Contents
In this issue...
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German Chocolate Cake Rachel Grahmann shares with us a not so German, German Chocolate cake. Story and photos by Adriana Avila
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Spaghetti & Meatballs Alumna, Kathleen Benavides shares her favorite Italian dish and gives us her secret. Story and photos by Pablo Cruz
10. White Cheese Enchiladas &
Mexican Rice
Daniel Monta単ez teaches students an easy to make San Antonio favorite. Story and photos by Steven Navarro
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12. Vanilla Cake Pops Cindy Kafie teaches students the secrets of making fun Vanilla Cake pops. Story and photos by Michelle Kafie
14. Apple Crumble &
Vanilla Ice Cream Amy Salgado makes the perfect desert for transitioning from Summer to Winter. Story and photos by Sara Flores
16. Watermelon Cake Beatriz Quesada gives us one last unique summer to treat to end the season. Story and photos by Jessica Valles
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Editor’s Note
Editor’s Note
Editor
Adriana Avila
Adviser Brother Dennis Bautista, S.M., Ph.D.
Staff Pablo Cruz Steven Navarro Michelle Kafie Sara Flores Jessica Valles
Disclaimer
Taste of StMU is not a real magazine. It is a class project for EA 4362 Graphic Design. Questions and reprint information, contact Adriana Avila, email: avila.adriana13@gmail.com, 7132 Cerro Negro, El Paso, TX 79912
Volume 7
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Number 1
Taste of StMU, Fall 2013
Fall 2013
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his experience was nothing like I expected, it was so much better. Everyone who knew I was taking Brother Dennis’s Graphics Design class and had taken it a previous year warned me about how much work it would be, how time consuming it would be, and most of all, how stressful it would be. I’m happy to say that as much as it lived up to the stories, it was by far my favorite class. Working on a project like this, makes me realize exactly what I want to do with my life. As stressful as this project was, working on it was always my favorite part of the day. It is truly an amazing feeling looking at the finished product and knowing that I did this on my own . Working on this magazine gave me such an insight into my design style. I had such a hard time trying to decide on what kind of look I wanted for the final product and although it was difficult at times to make it cohesive, I am proud of the final outcome. No matter how many times I got lost along the way, something always came to mind that tied everything together and gave me the result that I imagined. Aside from design, this project taught me to not give up when thing don’t go your way. Halfway through some of my pages I would be completely lost as to what I wanted and get frustrated, the best thing I learned to do was to take a break, come back and just keep going. Thank you so much Brother Dennis. You have taught me so much in the most understated way. Thank you for constantly pushing me just a little bit further and asking me “Well are you sure that is what you want to do?” in that tone that makes me re-think everything until I get it right. Thank you for pushing me to take risks and to trust my instincts. You have definitely taught me so much more than I would have ever imagined from a one semester course.
-Adriana Avila
Grahmann
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German Chocolate Cake
Slice into a Piece of Homemade German Chocolate Cake Adriana Avila l Story and Photos
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essert is often identified as the best part of every meal, while comfort and Chinese food will always hold a special place in Rachel Grahmann’s heart, nothing will ever come close to her love of sweets, specifically homemade German Chocolate Cake. While cooking is something Grahmann has always loved to do, her true passion lays photography and graphic design. A senior EnglishCommunication Arts major from Victoria, Texas, Grahmann plans to graduate December 2014 and pursue
a job in either graphic design or photography. When she was a child, Grahmann’s family followed healthy eating habits; sweets were limited so she started learning to make some of her own. “Most people have a sweet tooth; I have a mouth full of sweet teeth. I love dessert. Cookies, cake, anything with sugar,” Grahmann says. One father’s day, Grahmann put her cooking skills and sweet tooth to use and made her father his favorite cake, German Chocolate. It quickly became a shared favorite and, assuming from the dessert’s name that it was German, she Continued on page 6 Taste of StMU, Fall 2013 l 5
Grahmann l German Chocolate Cake
felt a strong heritage connection. “It’s not really from Germany. The guy who invented this specific chocolate bar for baking in 1852, was named Sam German and the first person to come up with the recipe was a homemaker in Dallas in the 1950s. I feel cheated,” Grahmann notes. Despite that discovery, Grahmann continues to hold German Chocolate
Cake as a favorite and it was her first and only choice of recipe to share. “It’s a lot of fun to create something you can also enjoy so much. It is fun, comforting, and once you learn, fast food and store bought never tastes as good. I just hate the cleanup. The perfect set-up for me would be to find someone I can bake for and then they clean everything up, that part is
definitely the worst,” Grahmann says. Grahmann offers a few tips for baking this sweet treat at home: “Take your time, and make a big mess, but only if someone else is there to clean it up. Also, don’t sample the ingredients along the way; did you know German chocolate bars are measured so that you use the whole bar? Yeah, neither did I.” l
Ingredients Cake • • • • • • •
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1/2 cup water 4 (1-oz) squares German sweet chocolate 1 cup butter, softened 2 cup white sugar 4 egg yolks 1 teaspoon vanilla extract 1 cup buttermilk
Taste of StMU, Fall 2013
• • • •
2 1/2 cups cake flour 1 teaspoon baking soda 1/2 teaspoon salt 4 egg whites
Icing • 1 cup white sugar • 1 cup evaporated milk • 1/2 cup butter • 3 egg yolks, beaten • 2 1/3 cups flaked coconut • 1 cup chopped pecans • 1 teaspoon vanilla extract
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German Chocolate Cake
Directions
1. Cake: Preheat oven to 350 degrees F. Grease and flour 3-9 inch round pans.
6. Fold 1/3 of the whites into the batter, and then quickly fold in remaining whites until no streaks remain.
2. Sift together the flour, baking soda and salt. Set aside.
7. Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cooling for 10 minutes in the pan, and then turn out onto wire rack.
3. In a small saucepan, heat water and 4 oz chocolate until melted. Remove from heat and allow cooling. 4. In a large bowl, cream 1-c butter and 2 c sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. 5. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form.
8. Filling: In a saucepan combine 1 c sugar, evaporated milk, ½ c butter, and 3 egg yolks. 9. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. 10. Cool until thick enough to spread. Spread the filling between layers and on top of cake.
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Benavides
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Spaghetti and Meatballs
Mixing Love Into Classic Spaghetti and Meatballs Pablo Cruz l Story and Photos
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any people enjoy Italian food for the taste and the love that goes behind every dish, this is the same love Kathleen Benavides puts into her spaghetti and meatballs. Spaghetti and meatballs, with its perfect combination of harmonious flavors from simple ingredients, is a favorite for Kathleen, a Computer Information Systems graduate and St. Mary’s University Alumna. Benavides graduated in May of 2013 and enjoyed her years at St. Mary’s, calling it, “home away from home.” Her major allowed her to learn
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plenty in the field of technology but cooking has always been a part of her life, even in college. While Kathleen doesn’t consider herself a top-tier chef, her dishes have earned the approval of second servings from friends and family. Her Mexican heritage influenced her choices of favorite dishes like late night tacos, good morning migas, and family dinner enchiladas. However, she found a love for one Italian dish. “Growing up I would always see spaghetti and meatballs in my favorite cartoons as the main dish served for dinner. I always had the desire to learn how to make it. So I did my research
and accepted the challenge,” she recalls. When preparing this dish, Benavides advises, “ Truth be told, anyone can make it, you just need a little love. That’s the secret,” she concludes. l
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Spaghetti and Meatballs
Ingredients Sauce & Noodles
Meatballs
• 10 to 12 fresh plum tomatoes • 4 ounces extra-virgin olive oil, • 3 cloves garlic, finely chopped • Pinch crushed red pepper • 1/2 chopped medium sized onion • Kosher salt • Freshly chopped parsley leaves • Barilla Spaghetti Noodles
• 1 cup, 2 tablespoons olive oil • 4 finely chopped cloves garlic • 2 large eggs • 1/4 cup finely chopped parsley • 1/2 cup grated Parmesan cheese • Salt and grounded black pepper • 3/4 lb ground chuck • 1/4 dried breadcrumbs.
Directions 1. Cut the bottom of each tomato in a shallow cross form. Place tomatoes onto a baking pan and roast for 2 hours. Then peel and blend. 2. Heat olive oil in a saucepan. Add garlic and crushed red pepper and sauté until garlic turns golden. Add chopped onion and sauté an additional 2 1/2 minutes. Add 2 cups of water and tomatoes and cook approximately 5 minutes. Add chopped parsley, salt and extra virgin olive oil to taste.
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3. Heat 2 tablespoons of oil in a small sauté pan over medium heat. Add the garlic and cook until soft. Remove from heat and let cool slightly. 4. Whisk together the eggs, 3 tablespoons cold water, sautéed garlic, parsley, cheese and salt and pepper in a large bowl. Add the chuck and mix together. Begin adding bread crumbs a few tablespoons at a time until the mixture holds together. 5. Form the meat into 1½-inch balls. Heat the remaining 1 cup of oil in a large sauté pan over medium heat until it begins to shimmer. Add the meatballs and fry until golden brown on all sides. 6. Fill a medium sized pot with cold water. Place it on the stove on high heat. Bring to a boil. Place the spaghetti into the hot water.
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7. Allow to cook for 10-15 minutes. Spaghetti should be completely soft when finished. Remove pot from heat. Drain the pasta using a colander, then transfer pasta to a plate. Serve immediately.
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Montañez l White Cheese Enchiladas and Mexican Rice
Bringing Home to College with Enchiladas and Mexican Rice
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t’s not too common that a male undergraduate would know how to cook a full-fledged meal, but Daniel Montañez is an expert at making White Cheese Enchiladas so authentic that any abuelita in San Antonio would give the nod of approval. Montañez, a senior Business Management major, says he enjoys cooking but admits it’s hard to find time to cook a wholesome meal. “I’ll usually just pick up ChickFil-A from the UC because of my schedule,” Montañez says, “but I would much rather eat a home-cooked meal.” 10 l Taste of StMU, Fall 2013
Steven Navarro l Story and Photos One of Montañez’s career plans is to attend a seminary upon graduation. This desire to learn more about his faith isn’t something he’s postponing until after graduation. Montañez is involved with faith-based activities and groups on campus. “Besides my classes, I love to join in on the things happening here on campus, like Bible studies and other clubs” he says. “I never started learning how to cook because I would always come home and there’d be food on the table. But now, I’ve got to fend for myself most of the time.” One of Montañez’s go-to dishes
is enchiladas with rice. “You’ve got to make sure the cheese is good,” Montañez warns, “because if not, it doesn’t matter how anything else tastes.”l
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White Cheese Enchiladas and Mexican Rice
Ingredients White Cheese Enchiladas • • • • • •
10 corn tortillas 10 oz. Queso Fresco cheese 8 oz. Mozzarella cheese ½ cup of Olive Oil 1 medium white onion 1 can of Chile con carne
Rice • • • • • • • •
1 cup of rice 2 T. of oil ¼ of a medium onion ¼ medium bell pepper ¼ cup of tomato sauce 2 cloves chopped garlic Salt to taste Ground Pepper to taste
1. Preheat oven to 350 degrees Fahrenheit.
Directions
5. Put the casserole in the oven for 10 minutes or until cheese melts.
2. Crumble the Queso Fresco cheese and shred the mozzarella cheese. Dice the onion and mix all 3 ingredients. Set aside.
6. In a medium pan, heat oil over medium heat. Add rice and cook until it turns golden brown.
3. In a large frying pan at medium-high heat, add 3 T of olive oil. Place tortilla in the pan. Cook for about 5 seconds on each side. Remove from pan and place the tortillas on a plate with a paper towel to soak up oil.
7. Add garlic, onions, bell pepper and sauté for about one minute.
4. Take a tortillas and fill it with 2t of cheese/onion mixture. Roll up the tortillas and place in casserole pan. Repeat with all tortillas. Add the can of chile con carne to the top of the tortillas in the casserole pan. Cover grated cheese.
9. After 5 minutes, turn the heat to medium-low and cover. Simmer for 20 minutes.
8. Add broth and tomato sauce. Stir and bring to a boil for 5 minutes. Do not stir after this or rice will turn mushy.
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Vanilla Cake Pops
Reinventing Plain Old Vanilla Cake
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indy Kafie a junior Marketing major at St. Mary’s University, hopes one day to attend culinary school and eventually own a cupcake shop in Honduras, her native country. She has a passion for baking; her mother and grandmother have taught her their secrets and techniques. The kitchen was her playground growing up and it shows through in every dish she prepares. Kafie came to St. Mary’s because she liked the mission and fell in love with the community that she became a member of. 12
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Taste of StMU, Fall 2013
Michelle Kafie l Story and Photos She loves to eat seafood, and her to coat them immediately, the coating favorite is fried calamari. She loves will crack when the pop expands Kafie cooking and baking. Her favorite explains. l dishes to prepare are shrimp fettuccine Alfredo and rice casseroles. She loves preparing red velvet cookies, any kind of cupcake, and apple cobbler. One recipe she likes to make is cake pops because she loves the flavor and knows that everyone enjoys eating them. They are fun to make, even though they take a long time. She advises one to carefully go through the steps because the cake pops are very delicate and if one is not experienced, the cake pops can fall off the stick. Also, if you take them out of the refrigerator
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Vanilla Cake Pops
Ingredients Cake • 1 1/4 cups all-purpose flour • 2 teaspoon baking powder • 1/4 teaspoon salt • 1 stick unsalted butter • 1 cup sugar • 2 large eggs • 1/2 cup milk • 1 teaspoon vanilla extract
Directions 1. Preheat oven to 375F. Grease and line an 8-inch square cake pan. 2. In a large bowl, sift flour, baking powder, baking soda and salt. Mix well. 3. Cream butter until light and fluffy. Gradually add sugar and eggs until blended. Slowly add half the flour mixture, milk and vanilla extract. Slowly add remaining flour mixture. 4. Bake cake for 18 to 20 minutes. Let cake cool in pan for 15 minutes. 5. To assemble cake pops, prepare two cookie sheets lined with parchment paper. Break the cooled cake into crumbs. Add frosting
Coating •
2 bags of chocolate coating melts
Other • •
Lollipop sticks Parchment Paper
gradually into the cake crumbs and blend until the mixture becomes doughy. 6. Use a small cookie scoop, roll dough into evenly sized balls and place them on prepared cookie sheets. Refrigerate for 30 minutes. 7. Melt chocolate in the oven. Dip one end of a lollipop stick in the chocolate and insert into the cake ball. Repeat with the remaining cake pops. Refrigerate again for an hour. 8. Remove cake pops from refrigerator. Melt chocolate melts 9. Dip each cake pop in the chocolate and gently tap off excess. Place onto a piece of wax paper.
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Salgado l Apple Crumble and Vanilla Ice Cream
Warming up and Cooling down with Apple Crumble & Vanilla Ice Cream
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my Salgado, sophomore software engineering major, loves to bake in her spare time and uses baking as a stress-reliever. “I always take study breaks and bake random things at random times. It always helps that there’s a delicious outcome at the end,” Salgado says. Born and raised in Houston, Salgado has been exposed to many culturally-diverse types of food, not only because of the demographics, but also because her father is a professional chef. “My dad makes the best food ever; 14
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Sara Flores l Story and Photos he is so patient and delicate with his Apple crumble is Salgado’s favorite recipes. The outcome of his cooking dessert at any time of the day and any is always right on point. My dad never time of the year. She’s always more reveals his secrets, but I always get excited to eat it than bake it. l to be his taste tester in the kitchen,” Salgado says. Barbecue is Salgado’s absolute favorite type of food, but it never beats her favorite dessert–apple crumble with vanilla ice cream. “I chose to do this recipe because it’s easy, breezy, apple crumble. It’s easy to make and it’s delicious. I like to bake things that aren’t time consuming because then they become stressful. It’s a quick fix for a sweet tooth,” Salgado says.
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Apple Crumble and Vanilla Ice Cream
Ingredients • • •
2 Apples 1/4 cup olive or canola oil 1 stick (8 tablespoons) unsalted cold butter, melted • 8 tablespoons light brown sugar • 1 teaspoon ground cinnamon • 1/2 cup granola • 2 scoops of Vanilla ice cream
• Prepared caramel heated, optional
sauce,
Directions 1. Heat the grill to medium. 2. Place apples in a medium bowl and toss with the oil.
6. Place the apple wedges into a bowl and toss with 1/2 teaspoon ground cinnamon, 4 tablespoons light brown sugar and 1/2 stick melted butter.
3. Place the apples on the grill, cut-side down and grill until nicely browned.
7. In another bowl, toss together the remaining melted butter, cinnamon, light brown sugar and the granola.
4. Flip the apples over and continue to grill until nicely browned. Remove from the grill and allow to cool briefly.
8. Next, place 2 large scoop of ice cream into a bowl and top with the apple mixture.
5. Remove from the grill and allow to cool briefly.
9. Sprinkle the granola mixture over the top of the apple and drizzle with some of the caramel sauce, if using.
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Quezada l Watermelon Cake
Saying Goodbye to Summer with Watermelon Fruit Cake
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t. Mary’s alum, Beatriz Quesada, graduated May 2013 with a bachelor’s degree in exercise and sports science. “I’ve always enjoyed the small community feeling and the Marianist values here at St. Mary’s.” Says Quesada as she takes a watermelon half her size out of the fridge. “But I also have always loved big cities!” Says Quesada who just moved back to San Antonio from New York City. “New York was a little too much for me, but I think I’ll like Miami better.” She plans on getting her doctorate in physical therapy at 16
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Jessica Valles l Story and Photos Miami University. Before New York, Betty did a study abroad program in London, and before that she studied at Chaminade University in Honolulu Hawaii. “London was great, I ate a lot of tuna sandwiches!” Jokes Quesada, but she did not mind because tuna happens to be one of her favorite foods. Quesada is originally from yet another big city, Mexico City, The recipe she decided to make is anything but spicy. With a big weekend ahead of her and the summer coming to an end, Quesada decided to enjoy one last summer favoritewatermelon. “We’re celebrating my
friends birthday this weekend, so I want to make her a special cake.” Says Quesada as she starts nonchalantly carving a cake out of the melon like the recipe describes. l
Quezada
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Watermelon Cake
Ingredients • • • • • •
1 large watermelon A container of whipped cream 1 bag of bakers shredded coconut 1 kiwi 12-15 raspberries 16-20 blackberries
Directions 1. Make sure all the ingredients are cool so they are easier to work with, especially the watermelon. This is important so everything sticks together nicely without being runny. 2. Slice the top and bottom of the watermelon so that it has two flat sides, make one of the slices larger than the other. 3. Start carving the remaining skin off the melon, slowly so that you leave as much melon intact as possible. 4. Now shape out a second tier by cutting from the topsides of the melon.
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5. Using the larger slice cut from the ends of the melon, cut out a third tier by inserting a glass into the left over melon. 6. Carefully pull the cylinder out and place it on top of the second tier with toothpicks to make sure it stays in place. 7. Pat dry the cake shaped melon with paper towels and cover it is whipped cream. 8. Brown the coconut in the oven for fifteen minutes and coat the whipped cream with it. 9. Decorate the sides and top of the cake with slices of kiwi and berries.
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Tri Sigma
Epsilon Iota Chapter
WE WILL MAK ∑ THIS PLAC ∑ YOUR HOM ∑
Add color to your world Join The Rattler photography staff today and see your work in our next issue. For more information contact The Rattler in the University Center room 258.
FALL 2013 RECRUITMENT St. Mary’s University San Antonio, Texas
W h e r e w e ’ r e g o i n g w e d o n ’ t n e e d P . C .’ s
rgas
Danielle Va ce • Jun
ien Political Sc
t
y’s Studen ior • St. Mar
Danielle Vargas 21 Guard • Junior • Wom
en’s Basketball
The Mac Lab has all the software for your multimedia needs including Photoshop, InDesign, Dreamweaver, Premiere 6, Final Cut Pro, Microsoft Office, Keynote, Pages, and Numbers.
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“
Everyday challenges me mentally, but it only makes for a stronger character.
”
- Danielle Vargas: Junior, Political Science Major and Guard, Women’s Basketball
Building leaders with competence in the classroom and on the court at St. Mary’s University.
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