TASTE of StMU
a collection of Rattler Recipes from St.Mary’s University, San Antonio, Texas
Cakes Thirst Quenching Three-Tier Watermelon Vanilla Pops
+
Spaghetti & meatballs Rosemary chicken
and more
Volume 7, Number 1; Fall 2013
ANCHOR
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MAN
Taste of StMU Fall 2014
In this issue...
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Letter from the editor Watermelon cake
by betty quesada frosted with whipped cream and berries Story and Photos by Jessica Valles
Spaghetti & meatballsby kathleen benavides
topped with fresh tomato sauce
Story and Photos by Pablo Cruz
Vanilla cake pops
by cindy kafie covered with colorful chocolate coating Story and Photos by Michelle Kafie
Rosemary chicken
by daniel lambert coupled with a lemon dressed salad Story and Photos by Adriana Benavides
German chocolate cake
by rachel grahmen made with real German chocolate Story and Photos by Adriana Avila
White cheese enchiladas
by daniel monta単ez paired with spanish rice
Story and Photos by Steven Navarro
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Taste of StMU Fall 2014
T
his issue of Taste of StMU is about transitioning. Just like summer to autumn, the pages transition from entrée to dessert. I designed it this way after looking at all the beautiful photos and not being able to decide whether to focus on entrées or desserts. It was much like trying to pick a favorite season. With the theme chosen, I moved onto the recipes themselves. After reading recipe after recipe, I came to the realization that every ingredient was an essential part of the recipe as a whole. Even if it was a pinch of basil or “salt and pepper to taste.” Similarly, every recipe is an integral part of this issue. With that, I would like to thank every chef and editor whose efforts made this issue complete. Now that it is finished, we can all transition smoothly onto the next chapter of the publication process.
taste of stmu editor Jessica Valles
staff Michelle Kafie Colin Castillo Bria Bell Steven Navarro Pablo Cruz Adriana Benavides Julia Pullin Adriana Avila
adviser Brother Dennis Bautista, S.M., Ph.D.
disclaimer
Jessica Valles
Taste of StMU is a class project for EA 4362 Graphic Design. Questions and reprints, contact: Jessica Valles, vallesjess@live.com, 1 Camino Santa María, St. Mary’s University, San Antonio, TX 78228. www. tasteofstmu.com 4
Taste of StMU Fall 2014
Just when you thought you couldn’t have your cake and eat it too...
Feast your eyes on a dessert that is just as delicious as it is nutritious.
FEATURED RECIPE
Making a thirst quenching watermelon cake with Betty Quesada
WATERMELON CAKE
Taste of StMU Fall 2014
Story and Photos by Jessica Valles
Saying good-bye to Summer by making it a cake St. 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 Betty as she takes a watermelon half her size out of the fridge at the apartment she shares with her two younger brothers. “But I also have always loved big cities!” Says Quesada who just moved back to San Antonio from New York City where she was attending the physical therapy program at New York University. “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 Miami University.
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Before New York, Betty did a study abroad program in London, and before that she studied at St. Mary’s sister school, Chaminade University in Honolulu Hawaii. “London was great, I ate a lot of tuna sandwiches!” Jokes Quesada as she talks about how expensive it was to live in the city, 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, suffice to say she eats a lot of spicy food. The recipe she decided to make is anything but spicy. Although it is big and surprising, like all the cities Quesada has called home. With a big weekend ahead of her and the summer coming to an end, Quesada decided to enjoy one last summer favorite-watermelon. “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.
Taste of StMU Fall 2014
Ingredients n one large watermelon n a container of whipped cream n one bag of shredded coconut n one kiwi n a few blackberries n a few raspberries
Directions 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. Slice the top and bottom of the watermelon so that it has two flat sides, make one of the slices larger than the other. Start carving the remaining skin off the melon, slowly so that you leave as much melon intact as possible. Now shape out a second tier by cutting from the topsides of the melon.
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. Carefully pull the cylinder out and place it on top of the second tier with toothpicks to make sure it stays in place. Pat dry the cake shaped melon with paper towels and cover it is whipped cream. Brown the coconut in the oven for fifteen minutes and coat the whipped cream with it. Decorate the sides and top of the cake with slices of kiwi and berries. 7
SPAGHETTI & MEATBALLS
Taste of StMU Fall 2014
Story and Photos by Pablo Cruz
Tasty, simple and sprinkled with love Many 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 plenty in the field of technology but cooking has 8
always been a part of her life, even in college. While Kathleen doesn’t consider herself a toptier 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.
Taste of StMU Fall 2014
Ingredients n 10 to 12 fresh plum tomatoes (approximately 2 to 2 1/2 pounds) n 4 ounces extra-virgin olive oil, plus additional extra-virgin olive oil, optional n 3 cloves garlic, finely chopped or blended. n Pinch crushed red pepper n 1/2 medium onion, finely chopped or blended. n Kosher salt n Freshly chopped parsley leaves
Meatballs n 2 tablespoons, plus 1 cup pure olive oil n 4 cloves garlic, finely chopped n 2 large eggs n 1/4 cup finely chopped fresh parsley n 1/2 cup freshly grated Parmesan cheese n Salt and freshly ground black pepper n 3/4 lb ground chuck n 1/4 to 1/2 cup dried breadcrumbs.
Directions
Meatballs
Noodles
Cut the bottom of each tomato in a cross form with a sharp knife (do not cut too deep). Then, place tomatoes onto a baking pan and roast for about two hours. Remove tomatoes and let them cool. Then peel and blend tomatoes. Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Saute until garlic turns slightly golden. Add chopped onion and saute an additional two minutes. Add two cups of water to pan. Add tomatoes and cook approximately five minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired.
Heat two tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about two minutes. Remove from heat and let cool slightly. Whisk together the eggs, three tablespoons cold water, sautĂŠed garlic, parsley, cheese and salt and pepper in a large bowl until combined. Add the chuck and gently mix together until combined. Begin adding bread crumbs a few tablespoons at a time until the mixture just holds together. Form the meat into two-inch balls. Heat the remaining one cup of oil in a large sautĂŠ pan over medium-high heat until it begins to shimmer. Add the meatballs and fry until golden brown on all sides.
Fill a medium sized pot with cold water. Place it on the stove on high heat. Bring to a boil. Reduce water to a simmer. Place the spaghetti into the hot water, making sure the spaghetti is completely covered with water. You may need to break the spaghetti in half. Allow to cook for 10-15 minutes. Spaghetti should be completely soft when finished. Test a strand of pasta to make sure it is finished before turning off the stove. If the center is still hard, allow to cook for an additional five to ten minutes. Remove pot from heat. Drain the pasta using a colander, then transfer pasta to a plate. Serve immediately. If spaghetti is dry, drizzle with olive oil or butter.
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VANILLA CAKE POPS
Taste of StMU Fall 2014
Story and Photos by Michelle Kafie
Fun and a pop of color, the cake of your dreams Cindy 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 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. She loves to eat seafood, and her favorite is fried calamari. She 10
also enjoys Asian food, Thai dishes in particular. She loves cooking and baking. Her favorite 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 one. They are fun to make, even though they take a long time. She says, when making these, she advises one to go through the steps because the cake pops are very delicate and if inexperienced, the cake pops can fall off the stick. Also, if you take them out of the refrigerator to coat them immediately the coating will crack when the pop expands Kafie explains.
Taste of StMU Fall 2014
Ingredients n 1 1/4 cups all-purpose flour n 2 teaspoon baking powder n 1/4 teaspoon salt n 1 stick unsalted butter, room temperature n 1 cup sugar n 2 large eggs n 1/2 cup milk n 1 teaspoon vanilla extract n 2 bags of chocolate coating melts
Directions Preheat oven to 375 degrees Farhenhiet. Grease and line an eight-inch square cake pan. In a large bowl, sift flour, baking powder, baking soda and salt. Mix well. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on mediumhigh speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended. With the mixer on low, slowly add half the flour mixture. Add the milk and vanilla extract. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Bake cake for 18 to 20 minutes. Let cake cool in pan for 15 minutes.
To assemble cake pops, prepare two cookie sheets lined with parchment paper. Break the cooled cake into a few big trunks by hand until it turns into crumbs. Add frosting gradually into the cake crumbs and blend until the mixture becomes a dough. Use a small cookie scoop, roll dough into evenly sized balls and place them on the prepared cookie sheets. Refrigerate for 30 minutes. Melt chocolate melts 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. Remove cake pops from the refrigerator. Melt chocolate melts again in the stove. Dip each cake pop in the chocolate and gently tap off excess. Place onto a piece of wax paper. Makes 20-25 cake pops
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ROSEMARY CHICKEN
Taste of StMU Fall 2014
Story and Photos by Adriana Benavides
California dreaming with a side of lemon dressing Living more than 1,300 miles away from home, this west coast native uses his mother’s recipes to remind him of home. For Daniel Lambert, St. Mary’s University junior criminology major, cooking is a way to make the distance not so daunting. “I like anything that tastes good. I selected this recipe because it is something I like to eat and is healthy,” Lambert says. “My mom would make it for me when I was home so it reminds me of California.” The junior was born in Hollywood, California. Lambert joined the Army ROTC program during his sophomore year and so far, his experience in Texas has been pleasant. “I like St. Mary’s because it is such a small 12
and friendly community. You can build a better relationship and interact better with a professor as opposed to a professor that teaches at a state school,” Lambert says. Although, living on campus and being far from home has made it difficult for this chef to practice his cooking skills, the ROTC cadet takes any opportunity he can get to use his cooking skills. “It’s difficult since there are no stoves in my dorm, but I like to make anything from an avocado dip to cheese grits. Cooking is a way to remind me of home and de-stress,” Lambert says. Some advice the St. Mary’s student offers for his delicious rosemary chicken and lemon dressing salad is to have plenty of everything in case you want to make more. “Cooking draws people together, so be sure to have plenty for unexpected guest,” he says.
Taste of StMU Fall 2014
Ingredients Lemon Dressing Salad
Rosemary Chicken n 6 chicken breasts
n 4 lemons
n 4 teaspoons of olive oil
n 3 tablespoons of olive oil
n 3 1/2 tablespoons of garlic powder
n 1 garlic clove
n 4 lemons
n 1/2 teaspoon of salt
n 2 Rosemary
n 1 teaspoon pepper
n 1 teaspoon pepper
n 3 tomatoes
n 1/2 teaspoon of salt
n 1 bag of mixed greens (your choice)
Note: The chicken will need to be marinated a day prior to the actual cooking process in order to get the best results.
n 2 cucumbers
Directions First, combine the four teaspoons of olive oil, three and a half tablespoons of garlic powder, four lemons, two chopped up sticks of rosemary, one teaspoon pepper, half teaspoon of salt and six chicken breasts into a zip lock bag. Seal the bag and shake up the contents to mix well. Place in the fridge overnight. Next, turn on the stovetop to a medium heat setting. Then, remove the chicken from the zip lock bag and place it on a pan or skillet on the heat. While you are cooking the chicken, start preparing the salad with the greens you have from your Mixed Greens bag. According to your preferences, add any extra salad items for additional taste. Add the lemons, the olive oil, garlic clove, salt and pepper into a bowl and use for the salad. Use a garlic press to squeeze the garlic. Makes six servings.
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CHEESE ENCHILADAS
Taste of StMU Fall 2014
Story and Photos by Steven Navarro
Cherishing free time with a home-cooked meal like mom’s It’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 at St. Mary’s University, says he enjoys cooking but admits it’s hard to find time to cook a wholesome meal as a full-time student with two jobs. “I’ll usually just pick up Chik-Fil-A from the UC because of my schedule,” Montañez says, “but I would much rather eat a home-cooked meal.” One of Montañez’s career plans is to attend a seminary upon graduating from St. Mary’s. 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 really like St.
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Mary’s because there is so much to get involved with.” “A downfall,” he admits, is that this “leaves even less time for making hearty meals.” Every now and then, when tests and essays are not due, Montañez will have some free time for himself. This is a miracle of sorts for the busy Business Management major, one he always plans to use for grubbing on anything but fast food. “If I have a free evening, I know I’m going to eat good,” Montañez says. “I grew up on my mom’s Mexican food, so that’s what I automatically go for when cooking.” Montañez admits he didn’t begin to learn how to cook until he started college. “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. “It’s one of those dishes I grew up on,” he says. “You’ve got to make sure the cheese is good,” Montañez warns, “because if not, it doesn’t matter how anything else tastes.”
Taste of StMU Fall 2014
Ingredients
Directions
White Cheese Enchiladas
Spanish Rice
White Cheese Enchiladas
n 10 corn tortillas
n 1 cup of rice
Wash ingredients, dice vegetables and prepare measurements. Preheat oven to 350 degrees Fahrenheit. Crumble the QuesoFresco cheese and shred the mozzarella cheese. Dice the onion and mix all three ingredients. Set aside. In a large frying pan at mediumhigh heat, add three tablespoons of olive oil. Place a tortilla in the pan. Cook for about five seconds on each side. Remove it from the pan and place the tortilla on a plate (place a paper towel on plate to soak acess oil) and repeat the process. Take a cooked tortilla and fill it with two teaspoons of the cheese and onion mixture. Roll up the tortilla and place it in a casserole pan. Continue until all tortillas are filled and rolled. Add the can of chile con carne to the top of the tortillas in the casserole pan. Cover all enchiladas with grated cheese. Put the casserole in the oven for ten minutes or until cheese melts. Serves four.
n 10 oz. Cacique QuesoFresco cheese n 2 tablespoons of oil n 8 oz. Mozzarella cheese
n ¼ of a medium onion
n ½ cup of Olive Oil
n ¼ medium bell pepper
n 1 medium white onion
n ¼ cup of tomato sauce
n 1 can of Chile con carne
n 2 cloves chopped garlic n Salt and ground pepper to taste
Spanish Rice In a medium pan, heat oil over medium heat. Add rice and cook until it turns golden brown. Add garlic, onions, bell pepper and sauté for about one minute. Add broth and tomato sauce. Stir and bring to a boil for five minutes. Do not stir after this or rice will turn mushy. After five minutes, turn the heat to medium-low and cover. Simmer for 20 minutes. Serves 6-8 and can be served with a side dish of beans.
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GERMAN CHOCOLATE CAKE
Taste of StMU Fall 2014
Story and Photos by Adriana Avila
Satisfying a sweet tooth with a tedious, but delicious cake Dessert 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 English-Communication 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 thing 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
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a shared favorite and, assuming from the dessert’s name that it was German, she felt a strong heritage connection. “It’s not really from Germany. The guy who invented this specific chocolate bar for baking in 1852, - same year St. Mary’s was founded- 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.”
Taste of StMU Fall 2014
Ingredients
Directions
Cake
Icing
Cake
n ½ c water
n 1 c white sugar
n 4 (1-oz) squares German sweet chocolate
n 1 c evaporated milk
n 1 c butter, softened
n ½ c butter
n 2 c white sugar
n 3 egg yolks, beaten
n 4 egg yolks
n 2 1/3 c flaked coconut
n 1 tsp vanilla extract
n 1 c chopped pecans
n 1 c buttermilk
n 1 tsp vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3-9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 oz chocolate until melted. Remove from heat and allow cooling. 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. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, and then quickly fold in remaining whites until no streaks remain. 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.
n 2 ½ c cake flour n 1 tsp baking soda n ½ tsp salt n 4 egg whites
Icing In a saucepan combine 1 c sugar, evaporated milk, ½ c butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread. Spread the filling between layers and on top of cake. Makes 8 servings.
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