aste T a collection of Rattler Recipes from St. Mary’s University, San Antonio, Texas
of StMU
Chicken Fettuccine Alfredo: Find the deliciously simple instructions inside!
Volume 6, No. 1, Fall 2012
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PLUS: The Who’s-Who and How-To of the Tastiest Diamondback Dishes
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Table of Contents &
Chicken Fettuccine Alfredo
&9
Chocolate Chip Muffins
&11
New York Cheesecake
&13
Bizcochuelo con Durazno
&15
Fideo
&17
Banana Lumpia
5
67
8
10
12 14 16
Chef Kristina Garcia works her magic in the kitchen with this beloved Italian dish.
These amazing treats made by Chef Megan Salib are perfect for morning, noon, and night.
From the Big Apple to the Alamo, Chef Anissa Bravo’s recipe will delight taste buds anywhere.
Peaches are the star of Chef Chanell ChampionGarcia’s sweet and simple South-American dessert.
Chef Jose Lucio demonstrates how to create his affordable, fast and easy dinnertime favorite.
For years, this traditional Filipino dish has been loved by Chef Kirsten Acosta and her family.
Grahmann
,
From the Editor
Growing up, my parents would ask me to help in the kitchen when they
made dinner. I would be handed a small knife and a vegetable to chop… onions, carrots, bell peppers, squash. I remember dragging my feet when they would call me out of my bedroom, complaining about how boring it was and wishing that they had just ordered pizza instead. Years later I realized how silly I was. Once I reached high school I began to enjoy the little parts of making a meal and paid much more attention to each step. By my junior and senior years, I would love to cook entire meals on my own, venturing out into the depths of Google to find fun and interesting recipes. Now that I am three years into college, cafeteria food, and microwaved noodles, I have the greatest appreciation for a home-cooked meal. One of the first things I do upon visiting my hometown of Victoria, Texas is to get out a small knife, some vegetables, and start cooking.
aste T of StMU
Needless to say, this magazine has been wonderfully fun to compile. I’ve loved every moment of choosing recipes, positioning photos, and bringing together two of my favorite things: food and design. Like most college students, I am a legendary procrastinator; the problem is that procrastinators don’t last long behind the doors of the publishing world, so I needed to adapt to a new system. From the first day of Graphic Design, I’ve learned so much about design, creativity,
Editor Rachel Grahmann
the publishing process, and myself through putting this magazine together. I’ve had to
Staff Writers Alex Diaz, Stela Khury, Dana Traugott, Isaac Lucio, and Nick Canedo
I wanted to right-click the entire file and select “Move to Trash.” Luckily, I kept going,
Adviser Brother Dennis Bautista, S.M., Ph.D. Disclaimer Taste of StMU isn’t a real magazine; it is a class project for EA 4362 Graphics. Questions and reprint information, contact Rachel Grahmann, email: rgrahmann2@ mail.stmarytx.edu, 1 Camino Santa Maria, St. Mary’s University, San Antonio, TX 78228.
push myself through deadlines, hours staring at the computer screen, and times when and I wouldn’t change one thing about the journey I’ve been on to make it happen. I’m so thankful to Brother Dennis Bautista for allowing me to transfer into this class two weeks late. He’s been an incredible help along every step of the way. It’s definitely the class that has made me realize that I’ve chosen the right major and frankly, I’ll never again be able to look at a billboard, advertisement, or logo without critiquing the alignment or making sure it follows the four principles of design. I’m also thankful to my classmates for going through this journey with me, for their amazing ads, and for sharing the delicious dishes I’ve been able to include in my magazine. So without further ado, this is my edition of Taste of StMU. I’ve never spent so much time and dedication on any one assignment; I pray that it radiates through every page. Blessings,
n Rachel L. Grahman
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4 | Taste of StMU | Fall 2012
Garcia
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Hecho Con Amor, “Made With Love” It’ll only take one bite for this Chef ’s favorite dish to become yours, too
Story and Photographs by Rachel Grahmann, Magazine Designer
N
ot many people would be able to say that they would be
Kristina isn’t what anyone would call an avid chef. She doesn’t
willing to eat one meal for breakfast, lunch, and dinner
cook often and prefers it that way, but there is no doubt that
every day; with no uncertainty or hesitation, Kristina Garcia
she has made sure to learn to make her beloved meal, and on
definitely would.
that note, she has learned to make it very well.
Chicken Fettuccine Alfredo, a dish often overlooked on
Any restaurant around San Antonio would have a hard time
Italian restaurant menus around the world, is an unconditional
comparing their Chicken Fettuccine Alfredo to hers, yet no
favorite for this St. Mary’s University psychology major.
matter where she goes to eat, if it’s on the menu, it won’t take
Kristina loves St. Mary’s, especially the family atmosphere, and
many guesses to figure out what she’ll be ordering.
has come to call its one hundred and thirty-five acres home.
Her only tip for cooking Chicken Fettuccine Alfredo is to
A third-year student hailing from Laredo, Texas, she hopes
make it with love. “Any meal tastes better that way,” Kristina
to graduate in May of 2014 and go on to graduate school to
says. If this is the only secret ingredient that makes her dish so
pursue a career as a school psychologist.
amazing, love needs to be sold in grocery stores everywhere.
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Taste of StMU | Fall 2012 | 5
Garcia
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Chicken Fettuccine Alfredo Ingredients: 5 skinless, boneless chicken thighs 6 T butter, divided 4 cloves garlic, minced, divided 1 T Italian seasoning 1 lb fettuccine pasta 1 onion, diced 1/3 C all-purpose flour 1 T salt 3/4 tsp ground pepper 3 C milk 1 C half-and-half 3/4 C grated Parmesan cheese 8 oz shredded Monterey Jack cheese 1/2 C sour cream Serves 6-8 Directions: Place a large skillet on the stove over medium heat. Add 2 tablespoons of butter and swirl with a fork to melt.
2
1
Place the chicken thighs in the skillet. Sprinkle Italian seasoning on top.
Cook until the chicken is no longer pink inside. Remove from skillet and set aside to be cut.
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3
6 | Taste of StMU | Fall 2012
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4
Fill a large pot halfway with hot water. Place on stove over high heat and salt lightly. Cover.
When the water begins to boil, add the pasta and cook until al dente, or 8-10 minutes.
6
Drain the water and set the pasta aside.
In the same skillet used for the chicken, melt 4 tablespoons of butter around the browned garlic.
8
5 7
Add chopped onion, 2 more cloves of garlic, and saute. Once the onions are almost transparent, add the flour and stir.
Add the salt and pepper. Stir in the milk and half and half.
10
9
Mix in the sour cream, Parmesan and Monterey Jack cheeses and stir until melted.
Slice the cooked chicken and slowly add it to the sauce mixture. Stir until well blended.
12
11
Serve the sauce over the cooked fettuccine pasta.
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Taste of StMU | Fall 2012 | 7
Garcia
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Salib
Busy Baking
This sweet and simple treat satisfies cravings morning, noon, and night Story and Photographs by Alex Diaz, Staff Writer
A
fresh baked muffin hits just the right spot when
“I want to help children find a safe environment they can
walking to class in the morning or even as a late
grow up in,” Salib explains. “I want to eventually work with
night study snack.
adoption agencies.”
Students who live on campus know what it’s like to be
This Chocolate Chip Muffin recipe allows for creative
deprived of home cooked meals. However, with the new
freedom, one of the main reasons why it is at the Salib
kitchenettes in the outback, Megan Salib, a junior psychology
household.
major, brings a little bit of home by being able to bake some of her favorite muffins.
“I chose this recipe because it was something my family used to make for breakfast before I went to school. It’s easy
Salib, from Corpus Christi, Texas, enjoys food that offers versatile ways of being prepared.
and you can always change it and add different things to it like fruit or nuts,” Salib explains.
“I like all kinds of food. I like to always try different things and my favorite would be vegetables because there are so many different ways to make them and they still taste
Baking does not always have to be a step by step activity. “Make it your own,” Salib says. “By changing ingredients in a recipe, a new dish is created every time.”
good!” she says. As a full-time student and active member of Catholic Daughters of the Americas, Marianist Leadership Program, Catholic Student Group, The Bridge and Delta Zeta, Salib turns to baking as dedicated time for herself. “Baking has been a way for me to express my creative side,” Salib says. “I am continually experimenting with new foods and recipes.” Salib loves the strong sense of community that is offered at St. Mary’s and it gives her joy when she can share her treats with classmates, friends and sisters. “I have gotten a lot of compliments from friends for my brownie cheesecake,” Salib says. After graduating from St. Mary’s, Salib plans to commit to a year of service before applying to graduate school for social work.
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8 | Taste of StMU | Fall 2012
Salib
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Chocolate Chip Muffins Ingredients: 1 c whole wheat flour 1 c sugar 1 T vanilla 1/2 c applesauce 1 tsp baking soda 2 egg whites 3/4 c chocolate chips 2 T brown sugar 1 packet vanilla pudding mix Serves 8
12 34
Directions:
56
Preheat oven to 350째F. In a bowl, mix together the applesauce and egg whites. Slowly add in dry ingredients until an even consistency is created. Line the muffin pan with liners and fill the cups 3/4 full. Bake in the preheated oven for about 15-20 minutes. Let muffins cool before removing them from the pan.
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Taste of StMU | Fall 2012 | 9
Bravo
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One Cheesecake to Rule Them All The Northeast visits the Southwest with this decadent dessert
Story and Photographs by Stela Khury, Staff Writer
S
t. Mary’s students take a Friday off to escape the
freshly baked cheesecake was just what she and her friends
demanding college routine to bond over an easy to
needed. “I chose the New York cheesecake with a blueberry topping
prepare, delicious slice of cheesecake. When Anissa Bravo, Junior English major, tried to decide
because it is very delicious and also fun to make,” Bravo says.
what sort of food she would both feel comfortable preparing
“There really isn’t any other special significance besides that
and enjoy eating, she sensed a pattern. Bravo noticed that
I adore cheesecake... and blueberries. So, as a combination,
she kept seeking out dishes that she could share easily.
they’re pretty spectacular.”
Her dream job as a teacher showed through her desire to
Bravo says that cheesecake is a fairly easy recipe to make,
unite over an often overlooked task. Bravo felt an evening
because it basically involves “mixing ingredients and
off to order pizza was a fun idea, but actually taking up the
pouring them on a pan.” The only downside of cheesecake
task of preparing a meal was even more rewarding, if not
over a plain cake is that the cheesecake needs time to cool.
therapeutic.
The New York style of cheesecake, according to Bravo, is one
“I genuinely love all types of food! I do enjoy Mexican food
of the easiest if one needs to “get eating fast.” Bravo’s secret
because that is definitely comfort food for me; I also love
hint is to let the cheesecake cool for 30 minutes on top of the
Asian and Italian cuisine,” Bravo says. “But anything sweet is
oven and then an hour in the freezer, which should allow for
definitely a favorite for me.”
a firm, delicious cheesecake in half the time.
Bravo decided she wanted to bake a comforting dessert for her closest group of friends. She says St. Mary’s has a “homey
Bravo also advises aspiring chefs to remember to add a fruit topping.
vibe” that welcomes simple pleasures, thus she picked the
“Plain cheesecake is delicious, but nothing beats a tasty
simplest and most delicious dessert of all: cheesecake. Bravo
kick of sweet berries,” Bravo says. “Also, the way it looks
felt that after a rough start to the semester, a Friday night
at the end is so beautiful that it makes [this cheesecake] a
watching the Lord of the Rings while munching on a slice of
rewarding dessert to bake.”
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10 | Taste of StMU | Fall 2012
Bravo
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New York Style Cheesecake Ingredients: CRUST
FILLING
FRUIT TOPPING
2 C finely ground graham crackers (about 30 squares) 1 stick unsalted butter, melted
2 (8-oz) blocks of cream cheese 3 eggs 1 C sugar 1 pint sour cream 1 tsp vanilla extract
1 pint berries 2 T sugar
Serves 8-12 Directions: Preheat the oven to 325째F.
23 8 1 6 7
Combine the ingredients for the crust with a fork until evenly moistened. Coat the bottom and sides of pan with either cooking spray or regular cooking oil. Press the mixture down onto the bottom of the pan and an inch up on the sides to form the base of the cheesecake.
4
9
10
Combine the cream cheese and sour cream mixtures and beat until smooth and even. Pour the filling into the crust-lined pan and smooth the top with a spatula. Cover the cheesecake pan with aluminum foil and place it in the oven. Bake for 45 minutes. Let the cheesecake, still slightly jiggly in the center, cool in the pan for 30 minutes.
11 5 12
Using a mixer, beat the cream cheese and the vanilla extract for one minute until smooth. In a separate bowl, add sour cream and fold in one egg at a time. Continue to beat slowly until combined. Add sugar and beat these components until creamy (one or two minutes).
Chill in the refrigerator for at least 4 hours. In a saucepan, add all the ingredients for the topping and simmer over medium heat for five minutes.
Using a spatula, spread a layer of the fruit topping over the top of the cheesecake.
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Taste of StMU | Fall 2012 | 11
Champion-Garcia
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Bringing South America to the Alamo City This creamy twist on peaches will delight any palette
Story and Photographs by Dana Traugott, Staff Writer
C
hanell Beatrice Champion-Garcia, an ambitious native of San Antonio, Texas, has big plans for the future. As a graduating double major in Biology and
Psychology at St. Mary’s in May 2013, she plans to continue her studies and obtain a post-doctorate in clinical neuropsychology. With such action-packed majors, one has to wonder how she gets it all done! “St. Mary’s has a small, intimate campus and it’s easy to get involved one-on-one with things. There’s always something to keep you busy even if you’re a commuter,” she says. Aside from hitting the books almost 24 hours a day, seven days a week, she fits in time to cook and eat. “I like all Asian food. I’m an epicurious person!” she says. Her favorite type of Asian food is Pad Thai, which consists of rice noodles tossed in tamarind sauce, fresh red chilies, oyster and fish sauce, soy sauce, scallions, chicken, beef, chopped cabbage, peanuts, and bean sprouts. She explains that “something about the flavor is so unique.” So, when it comes to the actual preparation, what does she enjoy cooking the most? “I cook whatever I’m in the mood for! Specifically, I like cooking poultry because you can season it in multiple ways and have it taste differently,” she says. However, for this event, she decided to branch away from the familiar, and offer a little taste of Uruguay. “It’s something I prepared back in high school. I haven’t done it in a long time and it’s an easy dish to replicate. It’s something exotic that anyone can make!” she explains. “Plus, I don’t know about you, but I like sugar!” She decided to showcase this particular dish, “since St. Mary’s is a Hispanic-serving institution, and some students would familiarize with this dish because it is the embodiment of Hispanic culture,” she says. For this dish, “Baking is a precise science. But, don’t be afraid to add things on – that’s how new recipes are born!” Chanell says. “Be careful with the Dulce de Leche! That’s the hardest part about this dish. If you stop stirring, you’ll burn it!”
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12 | Taste of StMU | Fall 2012
Champion-Garcia
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Bizcochuelo con Durazno (Sponge Cake with Peaches) Ingredients: 6 eggs 1 large can of peaches or 2 fresh peaches 1 c sugar 1 tsp vanilla extract ¼ c butter (lightly salted) ¼ c water 1 c flour ¼ tsp salt 1 C condensed milk Cool whip or whipped cream 1 tsp lemon zest ½ tsp cream of tartar Serves 8 Directions:
1 2 3 4 5 6
Separate the eggs. Beat the yolks until they’re solid yellow. Gradually add sugar while mixing. Add water, lemon zest, peach juice, & flour.
Beat the egg whites in a separate bowl until they’re fluffy. Add the cream of tartar, salt, and continue to stir.
Place the mixture into an ungreased 9 or 10 inch pan and place into the oven. Bake at 325°F for one hour.
Once the cake has been removed from the oven and cooled, spread the cooked condensedmilk (now called Dulce de Leche) on the top.
Place sliced peaches on top of the Dulce de Leche spread. Cool Whip or whipped cream may be added for a decorative and flavorful final touch.
Pour the condensed milk into a double boiler and cook, stirring continuously for 30 minutes until thick and caramel-colored.
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Taste of StMU | Fall 2012 | 13
Lucio
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The Fastest Fideo in San Antonio
Chef Lucio demonstrates a meal that pleases the tongue and the wallet Story and Photographs by Isaac Lucio, Staff Writer
A
ffordable, fast, and easy to make—if those are
Lucio’s favorite foods are fish and Mexican, so he enjoys
qualities someone is looking for in a dish, then Jose
cooking different kinds of meat.
Lucio’s recipe for fideo is the right one. Jose Lucio, nighttime
Often, he adds in spices and decides it is right by how it
supervisor of the Blume Academic Library at St. Mary’s, was
looks, so he found it interesting to give the spices actual
born in San Antonio and has had his three children attend
measurements for this recipe. He chose to cook fideo for
the university.
its affordability, ease of preparation and taste. It is also
Lucio likes the fact that St. Mary’s is a small university, believing that the smaller class sizes are much better for students, helps students’ behavior and allows for less commotion than there may be at larger schools.
something that his family has eaten for dinner just about every day for years. “We all make it a little bit different, just cook slow, don’t rush, and remember to use a low flame,” Lucio advises.
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14 | Taste of StMU | Fall 2012
Lucio
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Four-Step Fideo Ingredients: 1 c of water ½ box of vermicelli ½ tsp of salt ½ tsp of pepper ¼ tsp of ground camino 1 can of tomato sauce Serves 1-3
Directions:
Place a pan on the stove and turn on low heat. Pour in the vermicelli. Using a spoon, stir the vermicelli around until they become lightly browned.
Pour in the water. Add the salt, pepper, and ground camino. Wait for the water to boil.
Once the water begins to boil, add the tomato sauce. Fill the empty can of tomato sauce with water and add to the mixture.
Stir the ingredients together. Wait for three to five minutes, turn off the heat, and serve.
1 2 3 4 ,
Taste of StMU | Fall 2012 | 15
Acosta
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Cooking Up Tradition Delicious new ideas stick around in this family’s kitchen
Story and Photographs by Nick Canedo, Staff Writer
W
hile appetizers and the main course may be savory,
Acosta’s family has a tradition of the entire household
what people remember most about a three-course
contributing to dinner once they become teenagers. When she first started helping her family, she had a tough
meal is the last thing to hit their tongue--the dessert! For St. Mary’s senior biology major Kirsten Acosta, there is no desert better than one that comes from her Filipino
time meeting her parent’s cooking standards. “At first, both my mother and father would yell at me that something wasn’t right. I was discouraged at first, but I
roots. Although cooking is a hobby, Acosta’s true passion is dentistry. “I’ve always been fascinated with teeth. When
wanted to be like the rest of my family and cook traditional Filipino dishes,” she says.
choosing a college, I didn’t want to leave my San Antonio,
The first dish Acosta made by herself for her family was
since it’s always been my home. When I found out St. Mary’s
turon, a popular Filipino desert.“My mom said it was the
could put me on the track to dental school, I knew this place
easiest thing to make, so she trusted me to do it.” Also known as banana lumpia, turon is a popular street
would be a good fit,” Acosta says. Living at home while attending college, Acosta enjoys the
food among Filipinos. “We used to eat it by itself, but it was my idea to eat it with
home cooked dinner she gets after a long day at school. “While I love the Mexican food that San Antonio has to offer, my favorite will always be Filipino because it’s my heritage.
ice cream. Now, turon and vanilla ice cream is pretty much the tradition for desserts in my household” Acosta says.
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16 | Taste of StMU | Fall 2012
Acosta
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Turon (Banana Lumpia) Ingredients: 5 bananas 1 C water (in a bowl) ½ c golden brown sugar ½ c white sugar 10 spring roll wrappings Serves 10
1 2 3 4 5
Directions: Peel the bananas.
Quarter each banana by first cutting them in half, then again down the center.
Mix together the brown and white sugar.
Dip each banana piece in water, then dip it in the bowl of sugars to coat thoroughly.
Wrap each banana in a spring roll wrapper.
6
Sprinkle water and the sugar mixture on top.
7
Fry each turon until the outside is golden brown.
8
Transfer the turons to a paper towel to absorb excess oil.
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Taste of StMU | Fall 2012 | 17
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