Taste A collection of Rattler Reciepes from St. Mary’s University
of
StMU
Chicken Stir-Fry
Exclusive Interview with Chef Alex Gomez
Vol. 8, Number 1, Fall 2014
Unleash your decoraave side this fall with our new fessve colors
In this Issue
Contents
pg 5
Pg 10 Lemon Pepper Salmon
Chicken Stir-Fry Exculsive Interview with Chef Alex Gomez Editor Sarah Jardine
pg 8
Vanilla Ombre Cake Staff Writer & Photographer Cindy Kafie
Staff Writer & Photographer Mariajose Romero
Pg 12
Margarita Pizza Staff Writer & Photographer Brain Magloyoan
Pg 14 Oreo Cream Cheese Cookies Staff Writer & Photographer Clarissa Yanar
Pg 16 Chocolate Marble Cake Staff Writer & Photographer Valeria Perez
Editor's note Editor Sarah Jardine
Staff Cindy Kafie Mariajose Romero Brian Magloyoan Clarissa Yanar Valeria Perez
Advisor Bro. Dennis Bautista S.M Ph.D.
Disclaimer Taste of STMU is not a real magazine it is apart of the Fall 2014 Graphic Design class.
Growing up, it was always a privilege to help my mother out in the kitchen. Of course my favorite thing to help bake was either Christmas cookies, or a birthday cake for one of my younger siblings. For my mother knew if I was going to help, the kitchen was going to get messy. I remember putting flour all across the table to roll out the Christmas Cookie dough. Then once the cookies or cake was cooked, squeezing the icing out of the tube to trying to create a beautiful design, which looking back must have been something only my family members could appreciate. Then using up the whole jar of sprinkles cause I “sprinkled” too much. Any part I got to help in was a success for I knew if I helped I would get a taste when the food is finished. I never quiet mastered the role in the kitchen. I distinctly remember setting the fire alarm off in my student apartment in Dayton, while trying to cook egg plant parmesan for my friends and I. While there wasn’t an actual fire there was a massive amount of smoke in my apartment. Before I set the alarm off, I was so proud of myself for trying to impress my friends with my thought out meal. Little did I know it was not going to turn out how I planned. After this occurrence my roommates would always watch out for me in the kitchen, and be more involved if I was using the oven or stove. Creating this magazine was an interesting experience. It was challenging and frustrating at points working with the InDesign software, trying to communicate my vision to the screen. Other times, I found myself caught up in a creative flowing zone where I wanted to keep working to adjust the page where it would look “just right”. I definitely learned about myself while completing this project, that I am not naturally gifted with computers, and do not always have the patience for them. I want to give a huge thank you in to my classmates for their hard work, and Bro. Dennis, this magazine could not of been a success without their talent and feedback.
Sincerly,
Sarah Jardine
Making Authentic Chinese Cuisine with Alex Gomez featured story and exculsive interview
66
6
featured entree
Chicken Stir-Fry (Serves 2-4) 1/2 pound chicken breast, boned and skinned 2 cups of white rice 1 red bell pepper 2 large carrots 1 white onion 1/4 pound snow peas 1 head of broccoli 3 tablespoons cooking oil 1/4 teaspoon salt 1 tablespoon chopped garlic Seasoning sauce: 1 teaspoon cornstarch 3 tablespoons water 1 tablespoon soy sauce marinade for chicken: 2 teaspoons cornstarch 1 tablespoon soy sauce 1 tablespoon dry sherry
Editor // Sarah Jardine
Stirring UP Something delicious Alex Gomez, 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, Alex 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. Gomez says, “We learned how to make chicken fried rice, shrimp lo Mein, pork pot stickers, chicken stir-fry, and crispy fried banana with mango sherbet for dessert.” From this class, Gomez has learned certain cooking techniques and makes the dishes when she gets the chance. 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, “Be creative and throw your favorite vegetable into the mix.”
1
taste of STMU Directions First put the 2 cups of rice on to cook, it should take about 20 mins. Then, remove the chicken from the packaging and rinse thoroughly. Next Cut chicken breast lengthwise in half. Slice across the grain into 1/8 inch pieces. Add the cornstarch, soy sauce, and dry sherry to the chicken. Toss to coat thoroughly in a bowl. Let stand for 15 minutes.
2 3
Heat 1 tablespoon oil in a wok (frying pan) over high heat. Add the broccoli, snow peas, and salt. Stir fry for 2 minutes. Remove to a plate. Next do the same thing with the carrots, onions, and bell peppers.
4
5
Finally return all the vegetables to the wok including the bell peppers, and snow peas. Pour in the sauce, stir until thickened. Serve the dish over the white rice. For extra flavor add soy sauce to your dish.
77
7
Wash all vegetables, then chop the bell peppers into thin strips. Chop the carrots, and cut the broccoli. Dice the onion into small squares. Put all the vegetables into separte bowls. Next combine the seasoning sauce ingredients into a bowl. Mix well.
Before doing anything else wipe the wok with a paper towel. Heat the remaining 2 tablespoons of oil and add the chopped garlic and chicken. Stir-fry 1 to 2 minutes, or until the chicken turns white.
88
8
delicious dessert
Cindy Kafie // Staff Writer & Photographer
Where Pinterest Stephanie Quiroz, senior elementary education major, has developed a passion for baking and decorating cakes. Her cakes have already been featured at baby showers and other events. She plans to pursue a master’s degree after having taught for a few years. She is currently the president of SEAL, Student Educators Association for Dynamic Leadership and the Education Director of Delta Zeta Sorority. Her favorite part of attending St. Mary’s is the community and being close to the Marianists. She treasures the long lasting relationships she has built at St. Mary’s. “I am eager to graduate and see what awaits, but I will miss the friendships I built over the years,” Quiroz says. After this semester, Quiroz is going to teach at a school as part of her Student Teaching program. She is excited for what the new semester will bring as well as it being her last semester as an undergraduate student. Quiroz has Italian and Mexican heritage. Her mother’s family is Italian and her father’s family is Mexican. She grew up in a household where food from both cultures was readily available, so both foods are her favorite. Quiroz has been learning about cake decorating, and baking techniques and tips. So, she decided to bake a cake for this project because she wanted to put everything she learned into practice.“Each layer has to be dyed separately to achieve the ombré effect, it is important to use the same color but not the same amount of liquid on each layer,” Quiroz says.
meets your kitchen
The inspiration for the cake was definitely from Tiffany’s.“I believe Tiffany’s jewelry makes a statement and wanted to make a cake that would make a statement as well,” Quiroz says.
Basic Vanilla Cake
3 cups all-purpose flour, plus more for the pans 2 sticks unsalted butter, at room temperature, plus more for the pans 1 tbsp baking powder 1/2 tsp salt 1 1/2 cups sugar 4 large eggs, at room temperature 1 tbsp vanilla extract 3/4 cup heavy cream
Decorators Buttercream
Ingredients 2 sticks unsalted butter 1 c Crisco shortening 1 tbsp clear vanilla extract 1 2 lb bag of Domino powdered sugar 4-8 tbsp milk
5
1
taste of STMU
9
99
Directions Preheat the oven to 350 F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess. Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
2
3
5
Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a ong serrated knife to make them level, if desired.
4
Now, add in shortening, beat again. I like to give mine a few minutes on medium high...beating it a little longer makes it lighter. Add vanilla and mix well. Add in the powdered sugar about a cup at a time. Add in milk 1 TBS at a time until you’ve got your desired consistency.
Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
Let your butter sit out for a while to soften. Do not put it in the microwave. If you do not have time, cut the butter up in small chunks. Beat the butter until soft and creamy in your mixer. If you don’t have a kitchen mixer you can do this with a hand mixer but it is best to go ahead and left your butter soften.
1010
10
gourmet entree
Mariajose Romero // Staff Writer & Photographer
Salmon Baked to Perfection! Prepare a gourmet meal for someone special College students face constant challenges everyday. Who would’ve thought that food would also be one of them? Between the low budgets, lack of time, and constant unhealthy food options, it’s hard to keep a healthy diet. Originally from Honduras, Maria Angela Zavala is a finance and risk management senior at St. Mary’s University. What caught her attention about St. Mary’s is the welcoming community. When she first arrived to campus, she found everyone really nice and friendly.“At first, I was scared for the change but after meeting people the transition was easy. I quickly adapted to the cultural change,” Zavala says.
One of her main priorities has always been keeping a healthy diet and exercising, which is why seafood is Zavala’s favorite type of food. Fish is a versatile dish to prepare and has several health benefits. For example, it helps to maintain cardiovascular health, reduces depression and mental decline, and the omega 3 fatty acids in fish may reduce the risk of many types of cancers by 3050 percent. Lemon-Pepper Salmon is a recipe that is special to Zavala because her mom would always prepare this meal back home. “I enjoy the process, it is so simple, easy to cook, and tasty!” she says. “You may also grill the salmon with medium heat instead
of using the oven.” It is also not an expensive dish to prepare.“I never spend more than $20 on groceries to prepare this meal. That’s why I love it so much,” Zavala says. Zavala recommends to avoid overcooking salmon.“The center of your salmon should flake and have a pinkish color,” she advises. Zavala offers other tips, such as adding some cayenne pepper for a little spice; after serving the salmon pour the extra sauce on top of it for a tastier flavor; and if this dish is to acid in taste, serve it with something sweet on the side.
taste of STMU
11 11
11
Lemon-Pepper Salmon Ingredients 1 lb salmon fillet 1/4 c sour orange juice 2 tbsp lemon juice 1 tsp salt 3-4 tbsp olive oil 1 tbsp black pepper 1/2 tsp garlic 1 tbsp oregano
1
2
Directions Preheat oven to 350 F (175 C). Cut and squeeze 2 lemons to prepare the lemon juice.
3
4
Once the salmon is out of the oven you can add the lemon slices and flavoring to the top of the salmon to give it that extra zest. Serve and Enjoy!
Place the fresh salmon on a plate. Pour on top together the lemon juice, sour orange juice, garlic powder, salt, and pepper. Heat the olive oil in a skillet over medium-high heat.
Then add the salmon skin side up into the skillet. Cook for about 1 minute until the flesh is baked. Place the skillet into the preheated oven, and cook until the salmon flakes with a fork.
12 12
12 taste of Italy
Brain Magloyoan // Staff Writer & Photographer
Tossing Up a Masterpeice Straight from Italy
When it comes to food, Joseph Hernandez, senior biology major, sees no limits when creating his favorite dishes. The aspiring doctor from El Paso, Texas, has a taste for several types of food, his favorite being steak. “The biggest steak you can think of, medium-rare, with just Lawry’s seasoning salt and a ton of butter,” Hernandez says. “Pretty much whatever I like to eat, I can cook.” Hernandez shared an experience he had in a small town near El Paso, where he and his friend ran a food stand during a town festival. “That was probably the most I had to cook for people because we were selling the food. We were making steaks, bratwurst, hamburgers, (and) hot dogs. It was hard work,” Hernandez says. As to why he selected margherita pizza to showcase his cooking talents. “Pizza is pretty easy to do in our type of circumstance. We’re in a dorm, (and) we only have an oven. It doesn’t take a lot of prep work. It’s pretty straightforward,” Hernandez says. “I feel like it’s the most traditional form of pizza that someone can have.” Although it may be traditional, Hernandez did not hesitate in adding his own twist to the recipe, pepperoni. Putting his own personal touch to pizza is nothing new to Hernandez, whose experience in pizza making includes a bratwurst pizza. For Hernandez, his favorite part about cooking is
eating the final product. He compares it to studying for a test then getting an “A” on it. “The whole cooking part is like a buildup,” Hernandez says. “You put all this hard work into it and once it’s done, especially when it comes out really good, it’s like ‘Yeah! I accomplished something.’”
Margherita Pizza
For dough: 1 (1/4-oz) package active dry yeast (2 1/4 teaspoon) 1 3/4 c unbleached all-purpose flour, divided, plus more for dusting 3/4 c warm water, divided 1 tsp salt. 1/2 tbsp olive oil honey For topping: 1 (14 to 15 oz) can whole tomatoes in juice 3 cans of tomato sauce 2 tbsp olive oil 4 basil leaves plus more for sprinkling 1/4 tsp sugar pepperoni salt 6 oz fresh mozzarella, cut into 1/4-inch-thick slices equipment: pan
13 13
taste of STMU 13
1
3
Directions First, make the dough by stirring the yeast, a tablespoon of flour, dash of honey and one fourth cup of warm water together. Let it stand until the surface appears creamy for about 5 minutes.
2 Put it into a bowl and dust it with flour. Cover it with a damp paper towel then place it somewhere that is draft-free and has a warm room temperature (microwave is acceptable), to allow for the dough to rise.
4
5
Next, shape the dough onto the pan. Place olive oil on top before placing in oven, preheated at 420 degrees. Once dough is slightly baked, take out of oven. Add sauce, cheese and toppings. Place back into oven and bake for 30-35 minutes or until it is crisp with a golden brown color. Serves six to eight people.
Next, add 1 1/4 cups of flour, half cup of water, salt, and oil. Stir and add flour so the dough begins to pull away from the side of the bowl. Then, massage the dough on a floured surface, reflouring when the dough becomes sticky. Once the dough is smooth, soft and elastic, form it into a ball.
While the dough rises, prepare the sauce and toppings. For the sauce, put the tomato sauce into a bowl. Add salt, two tablespoons of olive oil and some flour then mix. As for the toppings, have the basil leaves chopped and tomatoes, pepperoni, and mozzarella cheese sliced.
1414
14 delicious dessert
Clarissa Yanar // Staff Writer & Photographer
Crushing your way to a Sweet Surprize Upon entering the kitchen the smells of a previous meal filled the air, the chef was ready to bake with and apron on and an eager look on her face; the next few hours were sure to be eventful and most of all flavorful. Ana Claudia Irigoyen, a senior marketing major, starts by explaining that the cookies she’s about to make are addictive, “So Beware!” While getting things out to begin she mentions she might pursue baking as a career. “I’ve always wanted to go to Europe and take a few cooking classes, maybe have my own place one day.” Her marketing degree might help her in the business side of her bakery and her passion will be translated into everything she makes. Being a St. Mary’s student makes Irigoyen feel more confident about her dreams because of how her professors motivate her on a daily basis. “All my professors know me by
name and know what I want for my future,” says Irigoyen. What she says she loves most about being here is that it feels like a “close community” and everyone gets involved in helping her reach her success. Her tips for baking can be thought of as well as the tips for life. She says her number one tip for baking would be, “Don’t be afraid of failure. Some of the greatest recipes were thought to be failures!” she says. Watching the passion she put into her baking proved that she knew how to experiment with flavors to get the best outcome. Irigoyen’s favorite things are all sweets, so she loves to bake cakes, cookies and anything that will fill her sweet tooth. Her favorite dessert is tiramisu. “I have never made it myself because of the fear that I won’t meet my own expectations in capturing all the
sweet goodness,” she says. Irigoyen says her kitchen is her sanctuary and her oven is where the magic happens. What’s her favorite part? “I love turning on the oven light and watching my creations happen,” she says. This specific recipe was chosen because it is the first thing her mom ever taught her to make. “There are few ingredients, it’s simple, and most of all it’s fun to make,” says Irigoyen. She loved baking ever since that time and she couldn’t think of a better recipe to showcase. Of course, like every good chef, she has advice on preparing her recipe. While making the cookie balls before putting them in the oven, “try to use only the tips of your fingers. The batter will be sticky so don’t worry if they don’t look perfect, they will taste great either way,” she says.
1515
taste of STMU 15
Oreo Cream Cheese Cookies 1 stick of butter 3 oz of cream cheese 1 c of sugar 1 tbsp of vanilla 1 c of flour 1/2 c of chocolate chips 1 pack of Oreos 1 large cookie sheet wax paper
2
When they are completely whipped, add your sugar and vanilla to mix and keep beating. With the mixer still going at a steady speed, sprinkle the flour in to the mix at a slow place; not all at once.
3
4
The next step is to start to make balls from the flour mixture and cover them with the crushed Oreo’s. When placing them into your Oreo crumble try to cover as much as possible, but they don’t have to be completely covered. Place each ball about an inch apart on the cookie sheet. When all the batter is balled up place your cookie sheet in the oven and bake for 15 minutes.
1
Directions First you always have to remember to preheat your oven. In this case leave it at 375 degrees F. Before you start prep your cookie sheet because later on your hands will be sticky. Place a sheet of wax cooking paper on cookie sheet. The first step to making your batter is to whip the butter with the cream cheese with your mixer at a medium speed.
After all the flour is sprinkled in the mixer, add the chocolate chips and keep mixing at the previous speed until mixture looks even. In a separate bowl crush the Oreo’s finely. You can also use a food processor for a finer crumble.
16 16
16 delicious dessert
Valeria Perez // Staff Writer & Potographer
Chocolate Marble Maddness A strawberry lovers heaven The vice president of the pre-dental society, Michelle Flores, a student at St. Mary’s University, plans to bake a cake for the organizations next meeting, to show them what their future patients should not eat on a regular basis. Flores is a junior double majoring in biochemistry and entrepreneurial studies. “I have taken the DMAT already and in the future, I plan to attend dental school and then open up my own dentistry,” she says. She enjoys the one-on-one interaction with professors and classmates. The campus is small making her love the quick and easy walk to classes. So far she loves her classes and is excited for the future ahead. Flores loves St. Mary’s because it is a unique and small community based. “I love the St. Mary’s traditions like Baby Bake, Boo Bash, Continuing the Heritage, and other events that I participate in every year. I always look forward to spending Oyster Bake with my family and friends,” Flores says. Flores is from Mission, Texas, and claims that only back home she gets the real taste of homemade Mexican food. Her favorite foods are enchiladas, tamales, and burritos;
although, she likes to cook tacos and pasta. Flores decided to bake a cake because she had not baked one in a very long time. It is also a simple and easy recipe to follow. “Students should move off-campus if you have the opportunity because you can actually cook some healthy meals for yourself and test out new recipes. If it’s your first time making a dish, don’t make too big of a portion in case it doesn’t turn out the way you want it,” Flores advises.
Chocolate Marble Cake Ingredients 1 box of yellow cake mix 3 eggs 1 c of Vegetable oil 1/4 c of milk 5 Strawberries Pearl white sprinkles 1 can of milk chocolate frosting 1 toothpick Pan spray Donut hole cake pan
17 17
taste of STMU 17
1
2
Directions Begin by washing your hands for 30 seconds with warm water. After drying your hands, wash the strawberries and lay them on a cutting board. Then preheat the oven for 350 degrees.
Next, open the cake mix and pour all of it onto a bowl, add three eggs, 1/4 cup of milk, 1 cup of vegetable oil and mix it thoroughly. Use the pan spray to spray the donut hole cake pan and then pour the batter inside the pan. After that, place the pan inside the oven and let it bake for 35 minutes
3
4
After, open the can of chocolate frosting and begin to frost the cake with a butter knife. Next place the half-cut strawberries on the cake to create a circular design. And then, grab two pearl sprinkles and place them in a line, between each strawberry. Finally, enjoy your dessert!
While waiting, cut the ends off of the strawberries and then cut them into halves. Once the 35 minutes are up, put on the oven mitts and take the pan out of the oven. Flip the cake pan over carefully while the cake lands on your large plate. Let the cake cool off for 15 minutes.