Canedo, Nicholas - Taste of StMU, 2012

taste

A collection of Rattler Recipes from St. Mary’s University, San Antonio, Texas

of StMU

Volume 6, No. 1 F Fall 2012

filipino flavors

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IN

m S o st re ID di ude orig E sh nt in es al

Student eases stressful college life with banana lumpia dessert

?

What other weird stuff will you find in San Francisco

This sculpture of two heads near The Embarcadero isn’t the only piece of art to find in San Francisco.

To begin your exploration of the most unique city in the country, visit www.sanfrancisco.travel.

contents

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table of

contents editor’s note

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exclusive: turon

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philosophy of design

By Nick Canedo filipino street food made at home

chicken fettuccine alfredo

By Rachel Grahmann standard italian entree revamped

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new york style cheesecake

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red velvet cupcake

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choclate chip muffins

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hershey’s chocolate cake

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By Stela Khury sophisticated baking becomes therapeutic

By Juan Casas diligent pastry results from passionate baking

By Alex Diaz creative side shines through baking

By Danielle Torres favorite pastry and dessert create perfection

turon

chicken fettuccine alfredo

red velvet cupcakes

chocolate chip muffins

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editor’s note

note editor’s

taste

of StMU editor

Nick Canedo

Graphic design is intimidating. Especially when a number of former students saw my schedule, noticed I was taking this daunting course taught by Brother Dennis Bautista, and said, “Oh, you’re taking Graphics? Good luck…”

But why is everyone so intimidated with design?

I’ve had a blast taking this class and have looked forward to spending 75 minutes twice a

staff

Rachel Grahmann Stela Khury Juan Casas Alex Diaz Danielle Torres

adviser

Brother Dennis Bautista, S.M., Ph.D.

disclaimer

Taste of StMU is not a real magazine. It is a class project for EA 4362 Graphic Design.

Questions and reprint information, contact: Nick Canedo, email: ncanedo@ mail.stmarytx.edu, 1 Camino Santa maria, St. Mary’s University, San Antonio, TX 78228.

week in the Mac Lab, especially while working on this magazine.

But when I tell others what I’m working on or what I’m doing, they look at me with a blank stare, and even one friend in particular said, “That sounds pretty boring.”

I couldn’t understand how my friends could think this is boring. Did they not see the font I used? And the cool color combinations? Then one day, I showed my cover to another friend, and he said, “You would use that font.”

It happens to be my favorite script font, but he didn’t know that, so I couldn’t figure out why he thought it was obvious I would use it.That’s when the biggest light bulb from the chandelier that is my head turned on and I figured it out.

Design is one of the most transparent forms of creativity that a designer shares with the public.The use of a particular color or an additional line is so telling about the designer who has spent minutes—maybe hours—deciding whether or not to include the smallest element or not.

In other words, design tells everything about the designer. It tells the designer’s strengths, weaknesses, tendencies, style, abilities, philosophy and personality, among a countless list of other things.

That’s why others are intimidated by design—because they’re afraid to express themselves to an unknown group of readers.

We designers, on the other hand, have nothing to hide.

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Nick

exclusive

exclusive:

turon

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Turon is a traditional street dessert from the Philippines, but student Kirsten Acosta loves to prepare the dish for her family at home.

Continues on next page

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banana

lumpia traditional filipino dessert made from home

Chef Acosta sprinkles brown sugar on the turons before frying them in the pan.

nick canedo F story and photos While appetizers and the main course

eats after a long day at school.

Also known as banana lumpia, turon is

is savory, what people remember most

“While I love the Mexican food that

about a three-course meal is the last thing to

San Antonio has to offer, my favorite will

“We used to eat it by itself, but it was

hit their tongue—the dessert! For St. Mary’s

always be Filipino because it’s my heritage.”

my idea to eat it with ice cream. Now, turon

senior biology major Kirsten Acosta, there

Acosta’s family has a tradition of the

and vanilla ice cream is pretty much the

is not dessert better than one that comes

entire household contributing to dinner.

tradition for deserts in my household,”

from her Filipino roots.

When she first started helping her family,

Acosta says.

While cooking is a hobby, Acosta’s true passion is dentistry.

she had a tough time meeting her parent’s cooking standards.

“I’ve always been fascinated with teeth.

“At first, both my mother and father

When choosing a college, I didn’t want to

would yell at me that something wasn’t

leave San Antonio, since it’s always been my

right. I was discouraged at first, but I

home. When I found out St. Mary’s could

wanted to be like the rest of my family and

put me on the track to dental school, I

cook traditional Filipino dishes,” she says.

knew this place would be a good fit,” Acosta says.

The first dish Acosta made for her family was turon, a popular Filipino dessert.

Living at home while attending college, Acosta enjoys the home cooked dinner she

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a popular street food among Filipinos.

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“My mom said it was the easiest thing to make, so she trusted me to do it.”

Turons are ready to be served.

turon

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ingredients For 10 turons: F

5 bananas

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paper towel

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bowl full of water

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plate

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½ cup of golden brown sugar

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½ cup of white sugar

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10 spring roll wrappings

directions Create quarter long bananas by cutting them in half, and then cutting them lengthwise

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(1). Dip each one in water, then mix a little golden brown sugar and white sugar together and sprinkle over top wet bananas or mix banana with sugar in a container (2). Wrap two quarter long bananas in each spring roll wrapping, then tap some water on spring roll and sprinkle sugar mixture over top (this will create “clean” but sugary tops). Deep-fry the wrappings until golden and transfer to paper towel on a plate to absorb oil (3).

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Chef Acosta mixes bananas in sugar before wrapping in spring roll wrappings.

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chicken

fettuccine alfredo entree chopped to perfection

Chef Garcia chops up her chicken before mixing it with the pasta and alfredo sauce.

rachel grahmann F story and photos Not many people are able to say that

prefers it that way, but has made sure to

they would be willing to eat one meal for

learn how to prepare her beloved meal—

breakfast, lunch and dinner every day;

and, on that note, those who sample her

with no uncertainty or hesitation, Kristina

dish will attest that she has learned to make

Garcia definitely would.

it very well.

Chicken

Fettuccine

Alfredo,

Any restaurant around San Antonio

a dish often overlooked on Italian

would likely have a hard time comparing

restaurant menus around the world, is an

their Chicken Fettuccine Alfredo to hers,

unconditional favorite for this St. Mary’s

yet no matter where she goes to eat, if it is

psychology major. She loves her school,

on the menu, it won’t take many guesses to

especially the family atmosphere, and has

figure out what she’ll be ordering.

come to call its 135 acres home.

A third-year student from Laredo,

Her one tip for cooking Chicken Fettuccine Alfredo is to make it with love.

Texas, Garcia intends to graduate in May

“Any meal tastes better that way,” she

2014 and attend graduate school to pursue

says. If this is the only secret ingredient

a career as a school psychologist.

that makes her dish so amazing, love needs

Garcia isn’t what anyone would call an avid chef. She doesn’t cook often, and

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to be bottled and sold in grocery stores everywhere.

Chicken Fettuccine Alfredo is ready to be served.

chicken fettuccine alfredo

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ingredients For serving 6 to 8:

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1 T salt

chicken thighs

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3/4 tsp ground pepper

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6 T butter, divided

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3 cups milk

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4 cloves garlic, minced

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1 cup half-and-half

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1 T Italian seasoning

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3/4 cup grated parmesan cheese

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1lb. fettuccini pasta

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8 oz shredded Colby-Monterey Jack

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1 onion, diced

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1/3 cup all-purpose flour

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5 skinless, boneless

cheese F

1/2 cup sour cream

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directions

Place a large skillet on the stove over medium heat. Place 2 tablespoons of butter in the skillet and swirl with a fork to melt. Place the chicken thighs in the skillet and sprinkle Italian seasoning on top. Drop the chopped garlic between and on top of the cooking chicken. Cook until the chicken is no longer pink inside (1). Remove from skillet and set aside to be cut. F Fill a large pot halfway with hot water. Place on stove over high heat and salt lightly. Cover. When water begins to boil, add the pasta and cook until al dente, or for 8 to 10 minutes. Drain the water and set the pasta aside. F In the same skillet used for the chicken, melt 4 tablespoons of butter, swirling around the garlic. Add chopped onion, 2 more cloves of garlic and sautĂŠ. Once the onions are almost transparent, add the flour (2)

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and stir, add the salt and pepper, and stir in milk and half-and-half until the mixture is well blended. Add the sour cream, Parmesan and Monterey Jack cheeses and stir until melted.

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Slice the cooked chicken and slowly add it to the sauce mixture. Serve over the cooked

fettuccine pasta (3).

The fettuccine and pasta about to be mixed togther.

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new york style

cheesecake familiar dessert baked with empire state flare

Chef Bravo is ready to take a bite after she finished baking her New York style cheesecake.

stela khury F story and photos When Anissa Bravo, junior English

dessert of all: cheesecake.

of the oven and then an hour in the freezer,

major, tried to decide what sort of food

“I chose the New York cheesecake

she would both feel comfortable preparing

with a blueberry topping because it is

and enjoy eating, she sensed a pattern. Her

very delicious and also fun to make,”

dream job as a teacher showed through her

Bravo says. “There really isn’t any other

desire to unite over an often overlooked

special significance besides that I adore

“Plain cheesecake is delicious, but

task. Bravo felt an evening off to order pizza

cheesecake... and blueberries. So, as a

nothing beats a tasty kick of sweet berries,”

was a fun idea, but actually taking up the

combination, they’re pretty spectacular.”

Bravo says. “Also, the way it looks at the

task of preparing a meal was even more rewarding, if not therapeutic.

Bravo says that cheesecake is a fairly easy recipe to make, because it basically

“I genuinely love all types of food!

involves “mixing ingredients and pouring

I do enjoy Mexican food because that is

them on a pan.” The only downside of

definitely comfort food for me,” Bravo says.

cheesecake over a plain cake is that the

“But anything sweet is definitely a favorite

cheesecake needs time to cool. The New

for me.”

York style of cheesecake, according to

Bravo says St. Mary’s has a “homey

Bravo, is one of the easiest if one needs to

vibe” that welcomes simple pleasures, thus

“get eating fast.” Bravo’s secret hint is to let

she picked the simplest and most delicious

the cheesecake cool for 30 minutes on top

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which should allow for a firm, delicious cheesecake in half the time.

Bravo also advises aspiring chefs to remember to add a fruit topping.

end is so beautiful that it makes [this cheesecake] a rewarding dessert to bake.”

The butter can be easily melted in a microwave.

new york style cheesecake

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ingredients For serving 8 to 12: Crust F

2c finely ground graham crackers (about 30 squares)

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1 stick unsalted butter, melted

Filling F

2 (8-oz) blocks of cream cheese

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3 eggs

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1c sugar

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1 pint sour cream

directions

Prepare the oven by preheating it to 325째F. In a bowl, 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. Pour the mixture into the pan and press the crumbs down

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onto the bottom of the pan and an inch up on the sides to form the base of the cheesecake.

Next, with aid of a mixer, beat the cream cheese with the vanilla extract for one minute until smooth (1). On a separate bowl, add sour cream and fold in one egg at a time. Continue to beat slowly until combined. Gradually add sugar and beat these components until creamy (one or two minutes.) Combine the cream cheese and sour cream mixtures and beat until smooth and even (2). 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, to cool in the pan for 30 minutes.

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Chill in the refrigerator for at least four hours. Finally, unmold and transfer to a cake plate.

Using a spatula spread a layer of the fruit topping of choice over the surface.

Fruit topping: in a saucepan add all the ingredients and simmer over medium heat for five minutes, or until the fruit begins to release juice and the sugar to become firm. The ideal point is when, by mixing the contents of the pan, the sauce is only thick enough for the bottom of the saucepan to be perfectly visible for a moment. Finally, add the fruit topping on top of the cake, and slice a piece and place on a plate. For additional flavors, add whip cream to the top of the cheesecake.

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red velvet

cupcakes food coloring makes student’s cupcakes stand out from the rest of the batch

Chef Kelso displays her red velvet cupcakes before they are put into the oven.

juan casas F story and photos Velvety perfection is the first thing that

but nevertheless, her favorite kind of

comes to mind after taking a bite out of one

cooking is actually baking, though she also

of Mercedes Kelso’s red velvet cupcakes.

enjoys making homemade pizzas, “like the

A sophomore English major at St. Mary’s University, Kelso plans on becoming a high school English teacher.

crust and everything,” Kelso says.

Kelso’s enthusiasm demonstrates that baking has a place in her heart. Though

“I’m probably going to be the kind of

meticulous about baking she also does so

teacher who brings her students all kinds

with such a level of confidence that she has

of baked goodies,” Kelso says.

no use for measuring cups. “This recipe is

Growing up in Boise, Idaho, Kelso

one of my favorites,” she says. “My sister

enjoyed spending time baking with her

and I spent lots of quality time together

family. Though being away from them

baking red velvet cupcakes growing up.”

has been tough, she says St. Mary’s has welcomed her warmly.

Despite her diligence, Kelso also puts much passion into her baking. According

“I like St. Mary’s because it has a

to her, it is the only way to do it, “Though

positive and welcoming community and

it may sound cheesy - no pun intended -

the student body is very accepting.”

the best way to bake these cupcakes is with

Kelso’s favorite food to eat is Indian,

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tons of love and lots of patience.”

The red color for the cupcakes is made from the 2 tablespoons of food coloring.

red velvet cupcakes

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ingredients Cupcaks:

2 large eggs, room temperature

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2 1/2 c all-purpose flour

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1 1/2 c sugar

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1 tsp baking soda

Frosting:

1 tsp salt

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1 tsp cocoa powder

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1 1/2 c of vegetable oil

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1 c buttermilk, room temperature

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2 T red food coloring 1 tsp vanilla extract

1 lb cream cheese, softened 2 sticks butter, softened 1 tsp vanilla extract 4 c sifted confectioners’ sugar

directions

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Preheat oven to 350Âş, then line two cupcake pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Take the ingredients from both bowls and mix until smooth and completely combined (1). Divide the batter evenly among the cupcake tins. and bake in oven for about 20 - 22 minutes (2). Test the cupcakes with a toothpick to make sure the are fully baked. Finally, remove from oven and cool completely before frosting.

For the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and beat on a low speed until incorporated.

Increase speed to high and mix until super light and fluffy, then spread on cupcakes (3).

The red velvet cupcakes are ready to be served.

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muffins chocolate

chip

new residence hall kitchenettes bring new opportunities for baking

Chef Salib proudly displays her chocolate chip cupcakes before she finishes the entire batch.

alex diaz F story and photos Students who live on campus know what it’s like to be deprived of home cooked

and Delta Zeta, Salib turns to baking as dedicated time for herself.

explains.

Baking does not always have to be a

meals. However, with the new kitchenettes

“Baking has been a way for me to

in the outback, junior psychology major

express my creative side,” Salib says. “I am

“Make it your own,” Salib says. “By

Megan Salib brings home to school by being

continually experimenting with new foods

changing ingredients in a recipe, a new dish

able to bake some of her favorite muffins.

and recipes.”

is created every time.”

Salib, from Corpus Christi, Texas,

Salib loves the strong sense of

enjoys food that offers versatile ways of

community that is offered at St. Mary’s

being prepared.

and it gives her joy when she can share her

“I like all kinds of food. I like to always

treats with classmates, friends and sisters.

try different things and my favorite would

This Chocolate Chip Muffin recipe

be vegetables because there are so many

allows for creative freedom, one of the main

different ways to make them and they still

reasons why it is at the Salib household.

taste good!” she says.

“I chose this recipe because it was

As a full-time student and active

something my family used to make for

member of Catholic Daughters of the

breakfast before I went to school. It’s easy

Americas, Marianist Leadership Program,

and you can always change it and add

Catholic Student Group, The Bridge

different things to it like fruit or nuts,” Salib

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step by step activity.

The muffins are ready to be eaten.

choclate chip muffins

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ingredients F

1 c whole wheat flour

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3/4 c chocolate chips

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1 c sugar

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2 T brown sugar

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1 T vanilla

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1 packet vanilla pudding mix

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1/2 c applesauce

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1 tsp baking soda

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2 egg whites

directions Preheat oven to 350째F. In a bowl, mix together the applesauce and egg whites (1). Slowly

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add in dry ingredients until an even consistency is created (2). 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 (3). Recipe makes about 8 servings.

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The ingredients for the muffins are displayed.

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hershey’s chocolate

cake

baking cake a recipe to cure boredom

Chef Quintanilla displays her frosted choclate cake.

danielle torres F story and photos Balancing baking and book work is

with the unusual combination of hot

never easy, but baking has always been

Cheetos and cream cheese. Her favorite

part of junior health administration major

kind of food to make is chicken pasta, even

Kimberly Quintanilla’s life.

though she doesn’t get to make it much

Quintanila grew up watching her mom

here at school because of her busy schedule.

bake on a daily basis. She enjoys cooking,

Choosing to share this recipe wasn’t

but mostly does it when she’s bored because

hard, especially with the new installation

it relaxes her.

of ovens in every residence hall on campus

Quintanila chose to bake a Hershey’s

this year.

chocolate cake because the mix of her

In particular, she enjoys cake and

favorite pastry and her favorite candy is

chocolate so she had no problem combining

what makes it the perfect combination and

the two to make one sweet pastry, only with

just the right amount of sweetness for her.

Hershey’s.

Quintanilla says she loves attending

Some tips Quintanilla offers when

St. Mary’s because the atmosphere is so

preparing this are to “make sure to pre

friendly. “I love all my professors and the

heat the oven, don’t be afraid to use lots of

hospitality here is amazing,” she says.

Choco powder and even if it might not look

Quintanilla enjoys eating pasta, along

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pretty it still will taste great.”

Chef Quintanilla poors out half a cup of vegttable oil.

hershey’s choclate cake

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ingredients Cake F F

2 c sugar 1-3/4 c all-purpose flour

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3/4 c Hershey’s Cocoa

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1-1/2 tsp baking powder

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1-1/2 tsp baking soda 1 tsp salt 2 eggs 1 c milk

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1/2 c vegetable oil

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2 tsp vanilla extract

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1 c boiling water

Frosting F

1/2 c (1 stick) butter or margarine

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2/3 c Hershey’s Cocoa

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3 c powdered sugar

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1/3 c milk

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1 tsp vanilla extract

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directions Preheat the oven to 350°F. Get all the ingredients and mix them in a large bowl later pour in the boiling water to help make it easier to sir (1 and 2). Sir until lumps are gone. Take two 9-inch pans with oil and flour so that when the cake bakes, it won’t stick to the pan.

Stick both pans in the oven and bake for 30-35 minutes. Take them out and let them sit for about ten minutes to cool. While the cakes are in the oven, start making the frosting.

The first thing to do is melt butter in a bowl. Then stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency (3). After that is done add small amounts of additional milk, if needed. Stir in vanilla after the milk is poured. When completed, the cake feeds up to 20 servings.

The ingredients for the chocolate cake are displayed.

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we believe in

GREEK UNITY Graduate School ONE PROGRAM AWAY

Contact Monica Cruz at mcruz7@stmarytx.edu for more information.

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