a collection of Rattler recipes from St. Mary’s University, San Antonio, Texas
taste
OF STMU gateway tofu this trendy food re-introduced with guidance from a health savvy chef
PLUS! interviews with all the student chefs!
volume 8 | no. 1 | fall 2014
size does matter...
EVERY SIZE
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contents
in this issue editor’s note 4 Valerie’s Note
A letter describing the learning process of designing this edition
cover 5 Tofu Tasting
This student changes our perception about an often misjudged dish
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featured 8 International Inteterest
A meal inspired by dishes from other countries and breakfast foods
10 Homey and Wholesome This student shows how to make a hot meal healthy and delicious
12 From Scratch
An amateur chef makes a delicious deep dish pizza like it’s no big deal
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14 Custom Crepes
A student makes us a traditional dessert that is tempting to no end
16 Hot and Healthy
This student shows how to make a hot meal healthy and delicious
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editor’s note
taste
OF STMU
Dear Readers, This is Taste of StMU: a collection of recipes from talented student chefs, as well as articles and photos by talented graphic design students. It’s only been a month, but these students, including myself, have come a long way from where they started. At the beginning, I had almost no Photoshop knowledge, and I had no idea what InDesign was even for. Now, I have such a command of these creative tools that I have produced an entire magazine that I am proud to call my work. The magazine process is a challenge and an art all its own. If I had known at the beginning of the process what I know now, I would have planned my photo shoot, my article selection, and my overall design in a more strategic, goal-oriented way. It’s all about the end in mind. Now that it’s all done, I can see the amount of work that needs to be done for each section to reach the finished product. This is an invaluable experience that I can now take and apply to nearly any creative project that I expect to succeed in during my professional career. However, this note cannot be complete without an extensive list of thank-you’s! Of course, I owe gratitude to all the students in my class for having completed their articles and provided me with excellent photos to work with. Without them, it would be much more difficult to make my design so convincing! Another thankyou goes to the students around me that provided input and support during the process, including Cindy, Alondra, Tamara, Sarah, and most notably Kristine that sat working with me for hours! A thank-you also goes to my chef Kelly Baron, who gifted me her time, cooking knowledge, and wonderfully photogenic face to photograph for my magazine. Finally, and most importantly, I would not be able to Place a single photo in InDesign if it was not for the very thoughtful instruction, advice, feedback, and helpful ideas from the excellent professor, Brother Dennis. Please enjoy this magazine, and notice all the hard work that has gone into it from my fellow classmates and me. Don’t hesitate to give me any feedback you can think of, I am still learning! Sincerely,
ecti
a coll
taste eipes ler rec
Ratt on of
St. M from
, Texa ntonio San A
Writers Kristine Gonzales Tamara Garcia Alondra Garcia Alex Gonzalez Sarah Jardine
Brother Dennis
OF STMU u ay tof gatewy food re-intrhoeadultcehd
Valerie Dominguez, Editor in Chief
end ma this tr idance fro u with g ef ch savvy
! PLUS s
vo lu m
e8|
Disclaimer Taste of StMU is a class project for EA 4362 Graphic Design. Questions and reprints, contact: Valerie Dominguez, email: vdominguez704@gmail.com, 1 Camino Santa María St. Mary’s University, San Antonio, TX 78228. www. tasteofstmu.com
iew interv with all the t studen chefs!
4
Valerie Dominguez
Advisor
s
rsity,
nive ary’s U
Editor
no. 1
| fa ll
20 14
featured dish
gateway tofu A re-introduction to an often misjudged dish
featured food
gateway tofu A dish presented in a new way by this savvy student chef Words and photos by Valerie Dominguez
Kelly Baron, Information Management Systems major, is a brilliant tech student with a savvy taste palate. When not in school, Kelly works for a global tech-startup called S&P’s Capital IQ in New York. The company provides financial services to compete with the Bloomberg Terminal. Far from home, Kelly says she loves St. Mary’s University’s community aspect and dedicated professors that teach here. “The business school here is really good, and their MIS (management information systems) program is cutting edge.” As demanding as school can be, Kelly always makes time to cook her own meals, and always from the best ingredients. “I stick to a plant based diet. Whatever’s in season. I also like imported cheeses, cured meat, tofu and lentils” Her New York roots have cultivated her culinary talents by surrounding her with the cultural diversity that resides there. Kelly says her favorite cuisine is Southeast Asian and Moroccan, but she is always interested in anything new. She calls this particular dish Gateway Tofu because she says it’s a great intro for people that have never had tofu. “It’s easy to make and is ready in 45 minutes. With some TV and a little wine, you’ve basically got the perfect set-up for a sweet date night. “ Kelly encourages those that have tried tofu before and not liked it to give it another shot.
“Poorly prepared tofu is the most common reason some people haven’t taking a liking to it. I recommend Ma Po Tofu for those starting out.”
Chef Baron is a culinary buff even as a college student, she often cooks her own meals from the freshest ingredients
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featured dish
Gateway Tofu What you need
1/2 red onion, thinly sliced 3 tbsp olive oil 2 tbsp white wine vinegar 2 tbsp dr y white wine 2 tbsp chopped fresh dill
1 2 1 1
tbsp whole-grain mustard tsp mild honey tsp salt pd firm tofu, drained
What you do
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1. Preheat the oven to 350°F. 2. In a bowl, combine the onion, oil, vinegar, wine, dill, mustard, honey, and salt. 3. Pat the tofu dr y with paper towels. Slice the block 1/2 inch thick. You should get 12 pieces. 4. Place the tofu slices in a baking dish that can hold them in a single snug layer. 5. Pour the marinade over the tofu. 6. Bake for 45 minutes, or until the marinade is no longer liquid, the onions are crisp and caramelized.
and
From Big Girl Small Kitchen online, by Peter Berley.
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Baron getting the dish oven-ready At this point, the tofu has been sauced and Baron is simply doing a little organizing
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It’s easy to make and is ready in 45 minutes. With some T V and a little wine, you’ve basically got the perfect set-up for a sweet date night Kelly Baron
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international taste
international interest A meal inspired by dishes from other countries and breakfast foods
Words and photos by Kristine Gonzales
Dillon Sutton, junior and international relations major at St. Mary’s University, has come leaps and bounds from his first cooking attempt. From smoking out his kitchen in an endeavor to make a grilled cheese, to masterfully frying an egg, Sutton’s talent has grown as well as his interest in food and a certain culture’s cuisine. Sutton, a native of San Antonio, talks about his Tex-Mex breakfast pizza and the inspiration behind it. “Growing up here, I was surrounded by Mexican food. It was my love of Mexican food, breakfast and pizza that led me to creating this recipe,” Sutton says. The diversity that is made evident on his dish is also a diversity that he noticed and cherishes at St. Mar y’s University. “I’ve noticed a really diverse but friendly student population. That, along with the education I’m receiving, are what keeps me here,” he says. Once graduated, Sutton plans on eventually becoming a Foreign Ser vice officer, specifically for Latin America. “I would like to help build a more stable bridge between the United States and Latin America,” Sutton says. His love of Latin American culture and food aren’t the only reasons he cooks.
Chef Sutton’s creation is one of a kind inspired by his love of breakfast, mexican food, pizza, and global diversity
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“Cooking is satisfying in the way that I can make things that people will enjoy. Being able to feed those I care about and to see the look they have after the first bite is really rewarding. It’s a little ego boost,” he says.
international taste
Tex-Mex Breakfast Pizza What you need Butter Pita bread 2 ripe avocados 2 eggs 1 lime Salt and pepper for taste
Cayenne pepper Thick sliced bacon “La Vaquita� cheese Serrano pepper, finely chopped. Cilantro, finely chopped. Half an onion, finely chopped
avocado
What you do 1. Place pita bread in an oven at 300 degrees for 10 minutes 2. While the pita is toasting, mash up the avocados and mix together with the chopped serrano, tomato, onion and cilantro. Add lime juice and salt 3. Fr y bacon in hot pan. Cook until crisp. There will be grease at the bottom, so have a disposable cup to pour access grease into. 4. On a separate hot pan, place about a tablespoon of butter and swirl it around. Cook egg in the center of the pan until the yolk is slightly discolored around the whites. Add cayenne, salt and pepper to taste. 5. The pita bread should be on its own plate, cooled. While the egg cools slightly, spread the avocado mixture onto the pita bread.
tomato
6. Place bacon on top of avocado mixture. 7. Place egg in the center of pita bread and sprinkle cayenne and pepper Sprinkle cheese on top and serve.
cheese
guacamole 9
home-style meal
homey and wholesome This chef shows us the perfect bowl to fill on a cozy day in
Words and photos by Tamara Garcia
Travis Bowles, senior English Communication Arts major, has been cooking since he was old enough to reach across the stove. “I started off making cheese and bologna sandwiches for my dad,” says Bowles, “they have always been his favorite.” Pasta fazool—or more commonly known in Italian as “pasta e fagioli”—is a dish best served warm. The garlic and vegetableheavy soup with a rich chicken broth is one of Bowles’s favorite meals to have during cold weather. “I’ve mostly cooked pasta fazool for small family gathering during the winter,” Bowles says. “There’s nothing like a bowl of nice, warm soup on a cold and rainy day.” Having four years of experience as a chef working at the JW Marriott San Antonio Hill Country & Spa located downtown (and sometimes cooking for star athletes and famous public figures), Bowles has expanded his horizons in the culinary world. “I love making meals. I love cooking. It brings the family together,” he says. Loaded with nutritious ingredients and savory spices, pasta fazool fills a kitchen with an aroma of good ol’ fashion home cooking.
The perfect dish for a rainy day this dish includes all the most comforting and rich ingredients to share with your family
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seasonings
home-style meal
Pasta Fazool What you need 2 tbsp extra-virgin olive oil 1/8 pd pancetta, chopped 2 sprigs rosemary, left intact 1 sprig thyme, left intact 1 large fresh bay leaf
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1 1 1 4
medium onion, finely chopped small carrot, finely chopped rib celery, finely chopped large cloves garlic, chopped
What you do 1. Heat a deep pot over medium high heat and add oil and pancetta 2. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper 3. Add beans, tomato sauce, water, and stock to pot and raise heat to high.Bring soup to a rapid boil and add pasta 4. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. 5. Remove herb stems and bay leaf from soup and place pot on table on a trivet
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6. Let soup rest and begin to cool for a few minutes.Ladle soup into bowls and top with lots of grated cheese
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Full of flavors, colors, and shapes 4
Bowles’ dish is a great example of diversity done in a tasteful way
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made-from-scratch
from scratch An amateur chef makes a delicious deep dish pizza like it’s no big deal
Words and photos by Alondra Garcia
James McCandless, junior economics major, enjoys cooking when he’s given the opportunity. Although he doesn’t do it frequently, when he does, he puts on a show and even dresses up as a chef. “Making things work into something you can eat and enjoy is fun to do,” McCandless says. “I don’t do it often, but it’s almost therapeutic.” Born and raised in Lubbock, McCandless says he chose St. Mary’s because of the small class sizes and because he visits part of his family that lives in San Antonio. “I like the attentiveness of the professors to their students. You can actually build a good relationship outside of classes. As an added bonus, I get to see some family that I don’t visit often,” he says. McCandless mentions pizza is one of his favorite foods to prepare because he enjoys the creativity that can come when preparing it. “When I knew I was making the Chicago style pizza, I knew I had to dress up. I found a chef’s hat in amazon for $6 and had to buy it,” he says. McCandless mentioned that this was the third time making this particular type of pizza: previously, he made it with sausage and pepperoni. This time he changed it up with beef and chicken—which he really enjoyed. “Making a pizza from scratch is special. Not everyone does that with all of the daily options available,” he says.
Chef McCandless spices it up a notch he looks like a pro as he prepares this delicious dish from scratch!
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“From a person who cooks migas (scrambled tortillas and eggs), bacon and eggs and several quality sandwiches, I’m still surprised how good the pizza came out,” McCandless says.
made-from-scratch
Chicago-Style Pizza What you need 3 1/2 c all-purpose flour 1 1/2 c (scant) water 1/2 c yellow cornmeal 1/2 c canola oil 1 tsp sugar 1 tsp salt
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2 3 2 1
1/4 1/2 tbsp tbsp
tsp active dry yeast c crushed tomatoes parmesan cheese italian herbs/seasonings
What you do 1. Twenty-four Hours prior to baking, add the water, sugar, yeast, flour, cornmeal, and salt. Mix on low speed for a few minutes until the dough comes together, then slowly add the oil. Continue to mix dough for seven more minutes. The dough should be somewhat moist and smooth, not sticky, and should weigh about two pounds. Form the dough into a ball and place into a bowl. Cover loosely with plastic wrap and then with a dish towel and place in the refrigerator for an overnight rise. Remove the bowl from the refrigerator about one hour prior to making the pizza 2. Set the bottom oven rack to its lowest position and preheat the oven to 450 F. for at least 30 minutes prior to baking. After resting for one hour, the dough is now ready to be placed into the baking pan 3. Coat the bottom of a well-seasoned 15Ă—2 deep-dish pan with regular olive oil (do not use extra virgin)
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4. Place the dough ball in the center of the pan and press it out until it covers the entire bottom. Using fingers, pull the dough up the side of the pan. The edge should be pinched up against the side of the pan. If the dough resists holding shape, cover with a towel and allow to rest for 15-20 minutes before trying again. 5. Using either sliced mozzarella or a blend of sliced mozzarella and provolone, cover the bottom of the dough with cheese 6. Add desired toppings (sweet Italian sausage is ver y popular in Chicago). For this pizza, sausage and pepperoni are used 7. Top with six inches 1 brand crushed tomatoes spooned directly from the can (six inches 1 brand tomatoes are recommended for this recipe). Use hands if necessary to spread out the tomatoes. 8. Finish topping with Italian herbs/seasonings and freshly grated parmesan cheese.
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9. Place the pan in the center of the bottom oven rack and bake for 20 - 25 minutes, turning once half way through, until the crust is golden brown. Remove the pizza from the oven and allow to cool for about 3 minutes. Then, remove the pizza from the baking pan and place on a cutting board or serving pan. This recipe makes about 8 thick slices.
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Making pizza from scratch is special. Not everyone does that with all the daily options available James McCandless
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sweet sensations
crepe cravings A student makes us a traditional dessert that is tempting to no end
Words and photos by Alex Gonzalez
Sophomore marketing major Sarah Nasr of Denton, Texas, knows the importance of taking a well-deserved break. Nasr enjoys cooking, baking, and anything involving the culinary arts. Nasr has been involved in crepe making for five years now. She’s somewhat of a self proclaimed expert. “Whenever I have time to make crepes, I make them, whenever I don’t have time, then I still make crepes. This system works for me,” she says. Nasr has always been fond of a good recipe, which she knows to be true of St. Mary’s and their ‘recipe‘ for success. The learning environment and Marianist community is what drove her to pick this university. “This was the right fit for me, I knew adapting would take no time,” she says. Nasr’s traveling experiences throughout Europe have been important in exposing her to different cultures and foods. She loves trying new things, but her all time favorite is homemade Italian pizza. “It tastes like nothing from the U.S. there’s something about it that makes it special,” she says. Since her time Italy, Nasr has picked up a lot of Italian dishes, which she says are her favorite to make, everything from pastas to cannolis.
Chef Nasr displays her dessert crepes are a classic, and now trendy dessert in many successful restaurants
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While in France, she noticed how popular and delicious the crepe and developed an obsession to recreate that dish, while adding her own magic touch. “This dish is so special to me because it brings back so many memories I experienced with the people I love,” she says. “This dish can be eaten at any time of the day,” Nasr concludes.
sweet sensations
Strawberry Crepes What you need 1 c all-purpose flour (about 4 1/2 ounces) 2 tsp sugar 1/4 tsp salt 1 c milk
ingredients
1/2 c water 2 tsp butter, melted 2 large eggs whip cream (as much as desired) strawberries (as much as desired)
What you do 1. Put together flour, sugar, and salt in a bowl. 2. Combine milk, water, melted butter, and eggs in a blender. 3. Add the flour mixture to milk mixture, and process until smooth. 4. Heat a pan or skillet over medium heat. 5. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. 6. Carefully lift the edge of the crepe with a spatula to test for doneness.
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7. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. 8. Turn crepe over, and cook for 30 seconds or until center is set. 9. Add strawberries inside the crepe and finish off with whip cream.
Makes 8 servings.
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Strawberries, or your choice of fruit 5
This chef chooses these red yummies, but crepes can be filled with almost any food
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hot and healthy
custom chinese This student shows how to make a hot meal healthy and delicious
Words and photos by Sarah Jardine
Alex Gomez, a senior psychology major, takes others around the world with her Chinese Chicken Stir-Fry. “Cooking has always been one of my passions,” Gomez says. Growing up in Houston, Gomez enjoyed learning how to cook new recipes with her family. Her favorite food has to be her mother’s homemade chicken flautas. “I could eat those for weeks straight,” she says. Even though Gomez is 200 miles away from home, she enjoys the strong sense of community at St. Mary’s. “I actually get to know my professors and other students personally,” she says. She is a part of the Marianist Leadership Program and often finds herself in fellowship or sharing a meal at the senior Marianist house across from Holy Rosary Parish. After Gomez graduates from St. Mary’s in May 2015, she plans to become a speech pathologist. “First, I will do a year of speech pathology and then will start grad school to obtain my masters,” she says. Gomez learned how to make the Chinese cuisine during an HEB Central Market cooking class in Houston. The class featured a local chef, Dorothy Huang, who specializes in Chinese cuisine and was two full days of cooking. From this class, she has learned certain cooking techniques and makes the dishes when she gets the chance.
Gomez is a passionate chef here she shows us the basics of Chinese food she learned from a Central Market cooking class
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She explains how the chicken stir-fry is a great quick, healthy meal that college students can afford to prepare. Here, Gomez used carrots and bell peppers, but she says, to “be creative and throw your favorite vegetable into the mix.”
hot and healthy
Stir-Fried Chicken and Vegetables What you need
chicken
½ pound chicken breast boned and skinned marinade for chicken: 2 teaspoons cornstarch 1 tablespoon soy sauce 1 tablespoon dry sherry 1 red bell pepper 1 white onion
¼ pound snow peas 1 cup sliced water chestnuts 1 teaspoon cornstarch 3 tablespoons water 1 tablespoon soy sauce 3 tablespoons cooking oil ¼ teaspoon salt 1 tablespoon chopped garlic
What you do 1. Cut chicken breast lengthwise in half. Slice across the grain into 1/8 inch pieces. Add marinade to chicken. Toss to coat thoroughly. Let stand for 15 minutes. 2. Cut bell pepper into thin strips. String snowpeas. 3. Combine seasoning sauce ingredients in a bowl. Mix well. 4. Heat 1 tablespoon oil in a wok over high heat. Add bell pepper, snow peas, and salt. Stir fry for 2 minutes. Remove to a plate.
veggies
5. Wipe the wok with paper towels. Heat the remaining 2 tablespoons oil. Add chopped garlic and chicken. Stir-fry 1 to 2 minutes, or until the chicken turns white. 6. Return bell pepper, snow peas to wok . Pour in sauce stir until thickened and serve.
peppers
This dish looks as good as it tastes rice
The colorful veggies give our eyes something to feast on while our mouth enjoys the dish
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#fangsout
O C TA SDAY E U T
tie your shoes...
RHA presents:
...and get ready to run for your life, the Rattlers are coming. NOVEMBER 2014
TACOS STARTING AT $1 $2 CORONA & CORONA LT October 1st Outback 8 - 10pm *21 and over bring id
Crawl your way to being a
Fashionista
WAITING GODOT FOR
Baby-O
SPRING AUDITIONS
November 18-19, 2014 3:30-5:30 in UC-D Be prepared for cold readings
www.Baby-ODesigns.com
Contact the StMU Theatre 210-436-3545
redefine healthy. Happiness is a spoonful away.
F/W 14
EYEWARE est. 1993