Taste
lemon pepper salmon | oreo cheesecake cookies | chicken stir-fry | margherita pizza
A collection of Rattler recipes from St. Mary’s University, San Antonio, Texas
VOL. 8, NUMBER 1, FALL 2014
of StMU
OmbrĂŠ Swirl Cake Learn to decorate like a pro!
redefine healthy. Happiness is a spoonful away.
table of contents
What’s inside... FEATURED STORIES
5
OmbrĂŠ Swirl Cake
Learn to decorate like a pro!
Chicken Stir-Fry
8
Delight the palate with international flavors.
Margherita Pizza
10
Cheesy goodness, a crowd favorite.
Lemon-Pepper Salmon
12
Add more oomph to the family dinner!
Sopa de Lima
14
Bright aroma and bold flavor, all in one!
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Oreo Cheesecake Cookies Sweeten your day with these delicious treats.
Taste of STMU | Fall 2014 | 3
editor’s note
It’s a matter of taste
taste of stmu editor Cindy Kafie staff Valeria Perez Michelle Vogel Brian Magloyoan Sarah Jardine Clarissa Yanar Mariajose Romero Valerie Dominguez Kyra Littlejohn Alondra Garcia Kristine Gonzales Alexandro Gonzales Tamara Garcia Ricardo Reyes Mathew Martinez
Taste
lemon pepper salmon | oreo cheesecake cookies | chicken stir-fry | margherita pizza
A collection of Rattler recipes from St. Mary’s University, San Antonio, Texas
VOL. 8, NUMBER 1, FALL 2014
of StMU
Ombré Swirl Cake Learn to decorate like a pro!
adviser Brother Dennis Bautista, S.M., Ph. D. disclaimer Taste of STMU is a class project for EA 4362 Graphic Design. Questions and reprints, contact: Cindy Kafie, email: ckafiex=@mail.stmarytx.edu, 1 Camino Santa María, St. Mary’s University, San Antonio, TX 78228. www.tasteofstmu.com
4 | Fall 2014 | Taste of STMU
I want to start off by saying I did not know what I was getting into when I decided to add this class. I found myself wanting to drop this class more often than I thought. However, I have learned so much in this class, not only about graphic design, but about commitment, time management, and other important skills everyone should have. I enjoy graphic design but I realized that it is not something I want to pursue in the future. I had thought about doing a graphic design program after I graduate in May 2015 and I am glad I took this class because that just saved me a lot of time and money. I learned about this class because I was the chef for my sister’s magazine and I believe that even though this was a great experience I should definitely stay on the chef track. Working with a color palette proved to be hard, especially when working with the ads. The quarter page ad was the most difficult. It was hard to find a balance for the entire graphic. Most of the times, the ads looked better without the text, especially the subhead. Also, figuring out the little things in InDesign was really hard, I still don’t know how to erase as easily as you do in Photoshop. Maybe I learned in one of the tutorials, but I probably forgot. I am proud to say today, that InDesign has definitely grown on me. It is so much more helpful than Photoshop in regards to guides and gutters. It is definitely harder to understand and I still don’t know how to use the color picker. Overall, I like InDesign more than Photoshop now. Furthermore, I want to say thank you to Brother Dennis, without him this magazine would not be half of what it is. He is a great professor, I admire his dedication and his patience. The skills I learned in this class will help me later in life, I am thankful that I dedicated countless hours to it.
Sincerely, Cindy Kafie
OmbrĂŠ Swirl Cake | Quiroz
taste exclusive!
story on pages 6 and 7 Taste of STMU | Fall 2014 | 5
story and photos by cindy kafie
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 6 | Fall 2014 | Taste of STMU
Learn to decorate like a pro! 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. 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.
ingredients Cake • 3 cups flour • 2 sticks butter • 1 tbsp. baking powder • 1.5 cups sugar • 4 large eggs • 1 tbsp. vanilla extract • 3/4 cup heavy cream
Frosting • 2 sticks butter • 1 cup shortening • 1 tbsp vanilla extract • 2 lb powdered sugar • 4-8 tbsp. milk
OmbrĂŠ Swirl Cake | Quiroz
directions 2
Cake 1. Preheat the oven to 350 degrees F. Butter two 9-inchround cake pans. 2. Whisk 3 cups flour and baking powder. Beat 2 sticks butter and sugar. Reduce the mixer speed to medium; beat in the eggs, one at a time. 3. Beat in the vanilla. Mix 1/2 cup water with the cream. Beat the flour mixture into the butter mixture in 3 batch es.
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4. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the cen ters spring back when pressed, 25 to 30 minutes. 5. 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. Frosting
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6. Beat the butter until soft and creamy in your mixer. Now, add in shortening, beat again. I like to give mine a few minutes on medium high...beating it a little lon ger makes it lighter. Add vanilla and mix well. 7. 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. 8. Frost the three layers of cake to prepare for decorating. 9. Decorate with a 1mm Wilton tip in a swirling motion.
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Taste of STMU | Fall 2014 | 7
gomez
8 | Fall 2014 | Taste of STMU
Chicken Stir-Fry | Gomez
Bold, international flavors to delight the palate! It’s not everyday that one gets to taste food from another culture. 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. “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,” Gomez says. From this class, she has learned certain cooking techniques and makes the dishes story and photos by sarah jardine
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, to “be creative and throw your favorite vegetable into the mix.”
ingredients • 1/2 lb chicken breast, boned and skinned • 3 tbsp cooking oil • 1/4 tsp salt • 1 tbsp chopped garlic Sauce • 1 tsp cornstarch • 3 tbsp water • 1 tbsp soy sauce
Marinade: • 2 tbsp cornstarch • 1 tbsp soy sauce • 1 tbsp dry sherry • 1 red bell pepper • 1 white onion • 1/4 lb snow peas • 1 c sliced water chestnuts
directions
To Prepare Ahead: Add marinade to chicken. Let stand for 15 minutes. Cut bell pepper into thin strips. String snow peas. Combine seasoning sauce ingredients in a bowl. Mix well. To Cook: Heat 1 tbsp oil. Add bell pepper, snow peas, and salt. Stir fry for 2 minutes. Remove to a plate. Add chopped garlic and chicken. Stir-fry 1 to 2 minutes, or until the chicken turns white. Pour in sauce stir until thickened and serve.
Taste of STMU | Fall 2014 | 9
story and photos by brian magloyoan
It’s not delivery, it’s Hernandez! 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
10 | Fall 2014 | Taste of STMU
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 | Hernandez
ingredients For topping: • 1 15 oz can whole toma toes in juice • 3 cans of tomato sauce • 2 tbsp olive oil • 4 basil leaves • 1/4 tsp sugar • pepperoni • salt • 6 oz fresh mozzarella
For dough: • 1 1/4-oz package active dry yeast • 1 3/4 c unbleached • all-purpose flour • 3/4 c warm water • 1 tsp salt • 1/2 tbsp olive oil • honey
directions
1. Make the dough by stirring the yeast, a tablespoon of flour, dash of honey and one fourth cup of warm water together. Let stand for five minutes 2. Next, add 1 ¼ cups of flour, half cup of water, salt, and oil. Stir and add flour. 3. Then, massage the dough on a floured surface. Once the dough is smooth, soft and elastic, form it into a ball. Put it into a bowl and dust it with flour. 4. Cover it with a damp paper towel then place it some where that is draft-free and has a warm room tempera ture to allow for the dough to rise. 5. Prepare sauce and toppings. For the sauce, put the to mato sauce into a bowl. Add salt, two tablespoons of olive oil and some flour then mix. 6. As for the toppings, have the basil leaves chopped and tomatoes, pepperoni, and mozzarella cheese sliced. 7. Next, shape the dough onto the pan. Place olive oil on top before placing in oven, preheated at 420 degrees. 8. 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.
Taste of STMU | Fall 2014 | 11
zavala
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 10 | Fall 2014 | Taste of STMU
Lemon Pepper Salmon | Zavala
story and photos by mariajose romero
Lemon-Pepper Salmon, spice up your dinner! 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.
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.” “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.
directions
1. Preheat oven to 350 F (175 C). 2. Cut and squeeze 2 lemons to pre pare the lemon juice. Place the fresh salmon on a plate. Pour on top together the lemon juice, sour or ange juice, garlic powder, salt, and pepper. 3. Heat the olive oil in a skillet over me dium-high heat. Then add the salm on skin side up into the skillet. Cook for about 1 minute. 4. Place the skillet into the preheated oven, and cook until salmon flakes
Taste of STMU | Fall 2014 | 13
Barrera | Sopa de Lima
story and photos by michelle vogel
Sopa de Lima to warm your heart Student chef Deandra Barrera tells readers about herself and gives us the inside scoop on how to cook up something yummy! The senior English major is an active student around campus and is involved in many organizations such as Sigma Alpha Phi, Beta Sigma Phi and S.M. Friends. Barrera developed her love for cooking as a child and enhanced her skills in her seventh grade home economics class. She continued her culinary education in high school, participating in several competitions. Barrera earned a scholarship to attend Le Cordon Bleu Culinary School, but found her home at St. Mary’s University.
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“I like St. Mary’s because it feels like home,” she says. Barrera says she loves cooking “because it is the most widely experienced form of fine art in the world. There is no greater experience than watching the components of a dish transform before your eyes with the application of simple spices and heat,” she says. For the magazine, Barrera cooked Sopa De Lima Con Pollo Y Elote. She chose this dish because it is an easy beginner’s dish to demonstrate. Her tip for cooking Sopa De Lima con Pollo is that “if the chicken has bones, it will float to the top when done. If it doesn’t then the chicken will turn white when it is ready,” she
says. Barrera looks forward to a bright future as a writer or Arson Investigator. She plans on continuing to cook no matter her career path. “It was always a dream of mine to be on Chef Gordon Ramsay’s SousChef, or be a contestant on his show Hell’s Kitchen, or have my food critiqued by Joe Bastianich,” she says.
Sopa de Lima | Barrera
ingredients
2
• Salt and Pepper for taste • 1 tsp cumin • 1 tbsp vegetable oil • 3 c chicken stock • 1 1/2 tbsp fresh lime juice • 3 tbsp cilantro • 2 garlic cloves (minced) • 2 jalapeños (seeded and minced) • 1 c onion (1/4 in dice) • 1 1/2 c tomato (peeled, seeded, ¼ in dice) • 1 1/2 c corn kernel • 1 c chicken (thinly sliced)
directions
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1. Heat 1 tbsp of vegetable oil over medium heat. 2. Add 1 cup of onions (1/4 in dice) and 2 garlic cloves (minced). 3. Cook 8-10 minutes or until very soft. 4. Add 3 cups of chicken stock, 1 1/2 cups of tomato (peeled, seeded, 1/2 in dice), 1 1/2 cups of corn kernels, 2 jalapeños (seeded and minced) and 1 tsp of cumin. 5. Bring to a boil, reduce to a simmer and cook 5-4 min utes. 6. Add 1 c of chicken (thinly sliced) and simmer for about 3 minutes or until chicken is cooked. 7. You can tell chicken is cooked when there is no pink. 8. Stir in 3 tbsp of cilantro and 1 1/2 tbsp of fresh lime juice. Makes 8 servings.
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Taste of STMU | Fall 2014 | 15
Irigoyen | Oreo Cheesecake Cookies
Let these cookies sweeten your day! 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.
directions 1. Preheat ovent to 375 F 2. Whip butter and cream cheese at medium speed. 3. Add sugar and vanilla to mix and keep beating. 4. Mix in the flour slowly as the mixer goes on. 5. Add chocolate chips and keep mixing at the previous speed until mixture looks even. 6. In a separate bowl crush Oreos finely. 7. Shape cookie dough into balls. Roll on crushed oreo. 9. Place each ball about an inch apart on the cookie sheet. 10. Place your cookie sheet in the oven and bake for 15 minutes. Irigoyen prepares the cookie dough balls for the oven.
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Enjoy.
irigoyen
ingredients
story and photos by clarissa yanar
• 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 Taste of STMU | Fall 2014| 17
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