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Vol.

10

a collection of Rattler Recipes from St. Mary's University, San Antonio, Texas

KOREAN Bibimbap the most authtic Korean taste with

daily nutrition needed all in one bowl

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7

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TasteofStMU er


letter from the editor...

Making this magazine is definitely the most exciting thing I have done during my short stay in St. Mary’s University. Designing has always been one of my favorite things to do, but this is actually the first time I treat it seriously as a profession. Now, I am confident to say that instead of praising a design work by saying it is beautiful or criticizing one as being ugly, I can tell what exactly makes it look good or bad. Is it the inappropriate choice of font, or the poor alignment. But being able to critique is not the most important thing I can do with designer's eyes. I am able to learn faster by looking at other people's designs Speaking of my design philosophy of this magazine, on the cover, I used the combination of script and sans serif to create the logo. They naturally contrast in weight, and I strengthened this contrast by giving them different sizes. For the cover art, I blurred the distracting surroundings around the dish in Adobe Photoshop. The volume information is built into a plate icon to appear as a decoration. For the content page, I used cutout mushrooms from a photo as the background image. To make it collaborate better with the texts, I lightened it and put a drop shadow around it so it will not compete for attention. I used brown to color the page numbers and the “what’s inside” to keep consistency with the mushrooms. The other texts are tinted 70% of black given the soft

2 | Taste of StMU | Spring 2017

tone brown establishes. The design for inside pages is clear. Every dish takes up two pages, with one page for cover story and one page for recipe. The page for cover story has a dominant photo of the dish and a photo of the chef holding the dish. The headlines are also consistent throughout the four articles, consisting of the name of the dish and a one-line description. Creatively, I used small icons like camera and pen to indicate the writer of the story and a spoon and fork to indicate the end of the story, instead of using words. The page for recipe is also clearly divided into two parts, one for ingredients and the other for directions. I used either 4 or 8 photos to visually assist the words, depending on different recipes. I think the design communicates pretty well, and I hope it is visually appealing to all of my readers. Last but not least, special thanks to Dennis Bautista for your great help. Thank you for telling me all the time to never stop experimenting. I have learned so much from those experiments you encouraged me to try. —Xuanzi Liu

TasteofStMU Issue Editor Staff

Advisor

Xuanzi Liu Acevedo Alexis Zepeda Daniela Gonzalea Daria Flowers Elizabeth Arredono Holly Basaldu Isabel Vera Madison Perales Marissa Colunga Mei-Ling Camacho Ricardo Reyes Selina Rodriguez Sofia Zaneta Troy Grohman Dennis Bautista

Taste of StMU is a class project for EA 4362 Graphic Design. Questions and reprints, contact: Xuanzi Liu, email: xliu3@mail.stmarytx.edu, 1 Camino Santa Maria, St. Mary's University, San Antonio, TX 78228. www.tasteofstmu. com


Taste of StMU | DELICACIES

\what's inside

4 6 8 10

Bibimbap

Chef : Jisu Lim Photo & Story : Xuanzi Liu

Southern Fried Cabbage

Chef : Stephanie Hill Photo & Story : Daria Flowers

Canoas

Chef : Brother José Matos Auffant, S.M. Photo & Story : Mei-Ling Camacho Acevedo

Dragon Roll Sushi Chef : Louie Anthony Cortez Photo & Story : Ricardo Reyes

Taste of StMU | Spring 2017 | 3


Bibimbap

THE TASTE OF SOUTH KOREA

Almost anything can be added and mixed together as long as the three sauces are included. Jisu Lim, Exchange Student

Jisu Lim, an exchange student from South Korea, is studying computer science at Saint Mary’s University for a semester. A rather short stay, however, does not bother him a bit about his passion to add some exotic Asian taste to this American campus. “Seeing other people enjoying the food I made never fail to content me,” he says. Lim discovered his interest in cooking during a travel experience. Visiting the U.S. two years ago, he finally got a chance to taste the authentic American food. Lim was surprised to find how greatly dishes vary from the American food served in Korea.

4 | Taste of StMU | Spring 2017

By Xuanzi Liu “We have American restaurants in Korea, too. But the food they make are modified in Korean style. I knew that before. But still, I did not anticipate the taste to be this different,” he says. When the opportunity arose, Lim chose to bring San Antonio the most traditional Korean cuisine—Bibimbap. “It is almost impossible to cook any authentic Korean dish here because the ingredients are so hard to find in the Walmart nearby. But Bibimbap is an exception,” he says. According to Lim, there is no fixed recipe for making the Bibimbap. Almost anything can be added and mixed altogether as long as the three sauces are included: Bibimbap sauce,

soy sauce and sesame oil. Bibimbap sauce almost determines the taste of this dish. Spicy, but not too much. Koreans used to make Bibimbap sauce at home, which usually takes a long time. Today, ready-made sauce can be purchased at the supermarket. Soy sauce is needed to marinate the beef add flavor. Sesame oil makes the Bibimbap tastier with a few drops. Lim also reminds those who want to make the authentic Bibimbap to never forget adding a fried egg. “Though the three sauces are the spirit of this dish, you can never call it a Bibimbap without fried eggs,” he says.


Bibimbap | DELICACIES

Ingredients and directions

• 10.5 ounces beef mince • 3 Tbsp soy sauce • 3 Tbsp sesame oil • 3 tsp sugar • 750g (1.8 pounds) mildly seasoned spinach • 750g (1.8 pounds) lettuce

1 For meat, mix the beef mince with the soy sauce. Marinate the meat for about 30 mins. Add some cooking oil into a wok and cook the meat on medium high to high heat.

3 Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 3/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked.

2

• 300g (10.5 ounces) shiitake mushroom • 360g (12.6 ounces) carrots (one small) • 3/2 tsp fine sea salt • 8 to 12 serving portions of steamed rice • 8 to 12 eggs • cooking oil • Bibimbap sauce

2

Rinse, peel and julienne the carrots. Add some cooking oil and 3/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.

4 Make fried eggs.Put the rice into a bowl and add the meat, assorted vegetables, bibimbap sauce and the egg on top of the rice.

Taste of StMU | Spring 2017 | 5


Southern Fried Cabbage PERFECT THIS DISH WITH SEASONING

The secret to perfecting the southern fried cabbage is all in the seasoning. Stephanie Hill, Alumna

A love for flavor, spices, and wholesome food is what has created Stephanie Hill’s love for cooking. A St. Mary’ University alumna, Hill graduated in 2014 with a bachelor’s degree in speech communication and is currently pursing her master’s degree in educational leadership at Schreiner University where she will graduate in May. Outside of her studies, she currently serves as the After School Care Coordinator for SAISD. “I really love working with children, I always have! When I was a student at St. Mary’s, I was involved in Best Buddies and I enjoyed every minute of it. As far as my job, the kids definitely keep me busy, but I love

6 | Taste of StMU | Spring 2017

By Daria Flowers that! They always brighten my day and they teach me something new everyday,” Hill says. The kitchen holds a special place in her heart. “I remember being a little girl and I would watch my mother and my grandmother in the kitchen,” she says. Hill also mentions her cooking inspiration: “My aunt is also an amazing chef! I lived with her for a little while and she always had me in the kitchen, ‘Stephanie! Come here and cut this up, or Stephanie! Come here and taste this!’” The dish of Southern Fried Cabbage has been in Hill’s family for as long as she can remember. “My grandma taught me how to make it when I was younger. Everyone in my

family loves this dish and knows how to make it, but we all put a different spin on it,” she says. “My aunt taught me that the secret in any dish that cook is the spices! She never measures the seasonings and spices that she adds to a dish. That is something that we share in common,” Hill says. According to Hill, the secret to perfecting the perfect Southern Fried Cabbage dish is all in the seasoning. “The combination of the Cajun Seasoning, tomatoes, and spiciness of the Andouille sausage. I am a member of Alpha Kappa Alpha Sorority incorporated and I made this dish once for my sorority sisters and they loved it and said the same thing!”


Southern Friend Cabbage | DELICACIES

Ingredients and directions

• 2 cabbage heads • 3 tablespoons of butter • 4 tablespoons of olive oil • 1 pack of Andouille sausage • ½ of diced yellow onion

1 Using a large sauté pan, pour in 2 tablespoons of olive oil and heat over medium heat. Add sausage to the pan.

3 After the sausage is cooked, remove it from the pot and place on a plate. Add butter to the pan. In addition, add 2 tablespoons of olive oil.

• 1 can of diced tomatoes • ½ tablespoon of salt • ½ tablespoon of pepper • Cajun seasoning (season to taste) • ¼ cup of green onions

2 While sausage is cooking, wash and peel cabbage. After peeling the cabbage, you will cut it into smaller pieces. You will also cut the onions as well.

4 Add the chopped cabbage, diced tomatoes and yellow onions into the pan. Let it cook for a few minutes before adding the sausage back in. Garnish with pan with green onions and serve the dish immediately.

Taste of StMU | Spring 2017 | 7


Canoas TAKE A SIP OF PUERTO RICO

Cooking is not only a way to relax, but also a reminder of his home—Puerto Rico.

Brother José Matos Auffant, S.M., Marianist

When living away, there is nothing better than the food that reminds you of home. Brother José Matos Auffant, S.M., Minister of Spiritual Development at University Ministry, brings a taste of Puerto Rican culture through the “canoas.” Canoas is the Spanish word for canoe—which is the shape of this dish. “The Puerto Rican native tribe, Los Taínos, were the ones who taught me how to make the canoas,” Matos says. Taínos were the people on the island known to use the canoas. “My

8 | Taste of StMU | Spring 2017

By Mei-Ling Camacho Acevedo grandma, Eugenia Vasquez, who was the chef on my mother’s side, was the one who taught me how to make the canoas,” he explains. Matos also says he likes cooking at Casa María, where he currently resides. For those who are learning how to cook, he recommends a recipe book called How to Boil Water. For him, cooking is not only a way to relax, but also a reminder of his home—Puerto Rico. In Puerto Rico, many dishes are made with plantains and this is one

of his favorite dishes with it as an ingredient. “They are easy and quick to make,” he says. As a Marianist brother, Matos has travelled to many countries like México and Venezuela, and lived in different cities like Dayton, Ohio and San Antonio. However, for him, there really is nothing like home—its people, and especially, the food. Matos brings us a little bit of tropical flavor, a history lesson and a piece of his home with the canoas.


Canoas | DELICACIES

Ingredients and directions

1 Pre-heat the oven to 400.

4 Sprinkle the Adobo on the meat.

7 Add the cooked beef inside the canoe, filling it.

• ripe plantains • butter or pam • bozzarella cheese (sprinkle) • 1 lbs. ground beef • ¼ of tomato sauce

2 Put the buttered plantains in the oven for 25 minutes with the peel on.

5 Take the plantains out of the oven and cut them by the middle, like a canoe. Remove the peel.

8 On the top of the meat, you add the cheese and put it back in the oven for 10 minutes.

• ¼ of table red wine • Adobo (sprinkle) • ½ of Sazón • 1 onion, minced * Makes 1-2 servings

3 Cook the ground beef by mixing the onions, the adobo, the Sazón, the tomato sauce & the red wine.

6 Remove a little bit of the plantain inside to make space for filling.

9 After the 10 minutes of the canoas being in the oven, let them cool off for about 5 minutes.

Taste of StMU | Spring 2017 | 9


Dragon

Roll Sushi ROLL IT UP FOR AMAZING TASTE

Simple, versatile, plus crab and shrimp make dragon roll sushi a perfect dish for an entree. Louie Anthony Cortez, Alumnus

St. Mary’s University has and continues to bring a diverse set of students through its doors over the years, each with their own set of skills. Louie Anthony Cortez was one of those students, skilled in writing and cooking. Cortez graduated from St. Mary’s with a bachelor’s degree in psychology in 2000 and a master’s degree in English Literature and Language in 2010. For over 15 years, Cortez has served as the office coordinator at the Blume Library. His passions have

10 | Taste of StMU | Spring 2017

By Ricardo Reyes always included writing and cooking. While writing is a prominent activity in his life, the skill of cooking came later. Cortez’s love for cooking began after he graduated with his bachelor’s degree and returned to live at home with his parents. “Cooking provided me the opportunity to foster a relationship with my mother I did not have before college. It also made me much more independent,” Cortez says. Like many Hispanic families,

food is a way of communicating and bonding. While his first dishes were traditionally Hispanic recipes like enchiladas or tamales, Cortez has also taken a fondness for Asian cuisine. The dragon roll sushi is one of Cortez’s favorite entrees because of its simplicity and versatility in combining some of his favorite seafood: crab and shrimp. “Not only is it delicious, but I love making this dish with friends. It is a lot of fun teaching someone how to make their own sushi,” he says.


Dragon Roll Sushi | DELICACIES

Ingredients and directions

1 Cut off shrimp tails, and dip the shrimps, one by one, in tempura mixture

4 Spread the rice on the nori sheet, and flip it over the mat so that the rice is now facing upwards.

7 Cover the top of the roll with the layers of avocado you made with the peeler, and use the bamboo mat to tighten it to the roll.

• 4 cups sushi rice • 4-6 nori sheets • 20 medium size shrimps • 1 cup Tempura

2 Deep fry them for about 30 sec or until the outside gets golden-brownish.

5 Lay the avocado, cucumber sticks you have cut in advance, and line up some tempura shrimps and on top of that slices of eel.

8 Use a little spoon to carefully spread some Tobiko on the roll.

• 2 Avocado • 2 Cucumber • 100gr Tobiko • 100gr BBQed eel or Crab

3 Slice the cucumber into long slices, and use a peeler to peal thin avocado layers.

6 Roll it inside-out style and cut the endings, but leave the rest whole for now.

9 Makes 2 servings.

Taste of StMU | Spring 2017 | 11


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Liu, Xuanzi - Taste of StMU 2017  

2017 - Professionals' Choice Winner

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