White Cheese Enchiladas with Mexican Rice

Posted on August 30, 2014 by snavarro1

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White Cheese Enchiladas with Mexican Rice by Daniel Montañez
Story and Photos by Steven Navarro

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. 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.”

Ingredients:

White Cheese Enchiladas

  • 10 corn tortillas
  • 10 oz. Cacique QuesoFresco cheese
  • 8 oz. Mozzarella cheese
  • ½ cup of Olive Oil
  • 1 medium white onion
  • 1 can of Chile con carne

Rice

  • 1 cup of rice
  • 2 T. of oil
  • ¼ of a medium onion
  • ¼ medium bell pepper
  • ¼ cup of tomato sauce
  • 2 cloves chopped garlic
  • salt to taste
  • Ground Pepper to taste

Directions:

Rice

  1. In a medium pan, heat oil over medium heat. Add rice and cook until it turns golden brown.
  2. Add garlic, onions, bell pepper and sauté for about one minute.
  3. Add broth and tomato sauce. Stir and bring to a boil for 5 minutes. Do not stir after this or rice will turn mushy.
  4. After 5 minutes, turn the heat to medium-low and cover. Simmer for 20 minutes.

Yield: Serves 6-8 (can serve with side dish of beans)

Enchiladas

  1. Preparation: Wash ingredients, dice vegetables and prepare measurements.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Crumble the QuesoFresco cheese and shred the mozzarella cheese. Dice the onion and mix all 3 ingredients. Set aside.
  4. In a large frying pan at medium-high heat, add 3 T of olive oil. Place tortilla in the pan. Cook for about 5 seconds on each side. Remove from pan and place the tortillas on a plate (place a paper towel on plate to soak extra oil) and repeat the process.
  5. Take a tortillas and fill it with 2 t of cheese/onion mixture. Roll up the tortillas 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.
  6. Put the casserole in the oven for 10 minutes or until cheese melts. Yield: Serves 4

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Reese’s Peanut Butter Chocolate Pie

Posted on August 20, 2014 by brpard228

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Reese’s Peanut Butter Chocolate Pie by Kayla Janecek
Story and Photos by Breanne Pardo

Kayla Janecek cooks with creativity on her mind and makes cooking look like fun.

The St. Mary’s University junior education major brings out her fun personality as she makes a Reese’s Peanut Butter Chocolate Pie.

Janecek decides on a whim to decorate the pie to look like a snake.She shows her rattler pride. “ I love the taste of chocolate and peanut butter together! That’s why I’m so in love with this pie! It’s a great blend of Hershey chocolate and Reese’s Peanut Butter,” Janecek says.

Janecek appreciates the small community at St. Mary’s that allows her to meet many people and likes the one–on–one time with her professors. She also loves the Marianist community and how St. Mary’s reminds her of a bigger version of her high school in her hometown of Victoria, Texas.
“Just about any dish with pasta calls my name,” says Janecek. She loves cooking fire roasted tomato basil soup that her mom came across of in a magazine. Janecek will try cooking new dishes if they interest her to make. Janecek says that cooking is a great stress release and makes her happy. Janecek’s advice for others wanting to make this pie is to make sure that the cook has all the ingredients needed and to have fun baking. Janecek first discovered this pie recipe when she was at a friend’s house for a sleepover. Her friend made this pie and it has been one of her favorite desserts to bake ever since. She enjoys making it for others for special holidays like Thanksgiving and Christmas. Each time she bakes this pie, it reminds her of the sleepover and her friend. Janecek says that she chooses to bake this dessert because it is simple to make and it tastes delicious after any meal.

Reese’s Peanut Butter Chocolate Pie
Ingredients:

• 1-1/3 cups of Hershey’s mini kisses brand milk chocolates
• 2 tablespoons of milk
• 1 packaged crumb crust (6 oz.)
• 1 package (8oz.) Neufchatel cheese (1/3 less fat cream cheese), softened
• ¾ cup of sugar
• 1 cup Reese’s Creamy Peanut Butter or Reese’s Crunchy Peanut Butter.
• 1 tub (8oz.) frozen whipped topping, thawed

Directions:

• Unwrap all the Hershey kisses and put the kisses in a measuring cup. Add cups of chocolates and milk in a microwaveable bowl. Microwave the chocolate until it is melted, which takes approximately 30 seconds. After the chocolate is fully melted, stir it. Pour it flat into the piecrust and put it into the refrigerator to harden. While the pie is in the refrigerator, open up the cream cheese and put it into a mixing bowl. Use the mixer to mix the cream cheese. Add the sugar and Reese’s peanut butter in the mixing bowl and mix it with the cream cheese. Now add the whip cream and mix it together in the mixer. The whip cream will start turning a light brown color, which will be the color of the filling. Pour all the ingredients into the hardened chocolate piecrust then spread. Put Hershey kisses on top in any design that you want. Try and design a snake on the pie! Place the pie in the refrigerator for at least four hours so that the filling can harden.

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Tres Leches Cake

Posted on August 10, 2014 by jenaviea

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Tres Leches Cake by Janet Frias
Story and Photos by Jenavie Aguilar

Growing up in a Mexican American household, Janet Frias can’t help but have a love for her culture, especially the food.

Frias’s mom is a strong cook who learned from her mom and many generations before her.

“I love Mexican food! Not only do I like to eat enchiladas, mole, and tortilla soup, but I like to cook it as well,” Frias says.

But there is one desert that really hits the spot for her sweet tooth, and that’s a homemade Tres Leches cake, or Three Milks cake.

Janet Frias is a senior at St. Mary’s University where she is studying English- Communication Arts.

She loves to work with people, communicate, and overall be involved with public affairs.

“I love St. Mary’s because it’s given me a great opportunity in networking, meeting people, and being involved with the community,” Frias states.

Her plan to become involved with public relations after graduation is well on its way.

“At this point, I’m looking for an internship in public relations to gain more experience and decide what direction I want to go into when it comes to public affairs.”

Along with being a full-time student, Frias is also an active member of the Delta Zeta sorority at St. Mary’s University where she has held a few executive positions as well, including public relations chair.

“When doing public relations, you have to relate to your audience as much as possible.

What do they want? What are they looking for? And how are you going to give it to them?” Frias explains.

Her involvements with school and the community leave Frias with little free time although she tries to cook when her schedule allows, “I like to bake when I get the chance and learn new recipes from my mom,” she says.

My favorite cake to bake, that I learned from my mom, is Tres Leches cake because it just melts in my mouth and it hits the spot every time.

I like to bake this because it’s not like an ordinary cake. I can’t help but crave this every time I’m in the mood for baking.

“The first time I tried baking a Tres Leches cake, it wasn’t as good as my mom’s,” she says.

Freas has only made this cake a few times, but each time only gets better. She plans to bake this cake for her sisters in Delta Zeta after she has mastered it.

“Each time I bake this cake, I get closer and closer to perfection, and I hope to master it one day so that I can pass down my secrets to the next generation.”

“Anyone that bakes this cake needs to take their time, and to not forget to add a little tender loving care,” Frias advises.

Ingredients

  • 1 tbsp oil
  • 6 ¾ oz. flour
  • Baking powder
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 4 oz. unsalted butter
  • 8 oz. sugar
  • 5 eggs
  • 1 (12 oz.) can evaporated milk
  • 1 (14 oz.) can sweetened condensed milk
  • 1 cup whole milk
  • 2 cups of whip cream

Directions

Preheat the oven for 350 degrees, and prepare oil and flour a 13 by 9 in. metal pan. Whisk together the cake flour, baking powder and salt in a medium bowl.Place the butter into the bowl. Beat on medium speed until fluffy for about a minute.. Decrease the speed to low and gradually at the sugar over a minute. Crack the eggs in the mix one at a time and continue  mixing the batter. Add the vanilla extract. Then, add the flour mixture to  mix.. Transfer the batter to the prepared and spread. Bake in the oven for 20 to 25 minutes or until the cake is lightly golden.Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a fork. Allow the cake to cool completely and then prepare to glaze.For the glaze: Whisk together the evaporated milk, sweetened condensed milk and the half and half in a 1 quart measuring cup. Then, poor the glaze over the cake.Topping: Add whipped cream as the top layer to the cake and add sugar.

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Tiramisu Cake

Posted on July 30, 2014 by Travis

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Tiramisu Cake by Jessica Hughes
Story and Photos by Travis Bowles

Jessica Hughes, a senior at St. Mary’s University, shares a sweet tiramisu cake recipe that holds special memories of her mother.

Hughes is an Entrepreneurial Studies major, with aspirations of both painting and working in marketing or business consulting.

She is a work-study employee for The Rattler, a position she’s held for over a year. Previously she worked in the A.A.C.C., and also worked at the Prague Zaragoza Recreation Center for an internship last summer.

She enjoys St. Mary’s because of the small class sizes, saying “I get distracted easily in larger classes, so this is a better learning environment for me.”

Ideally, Hughes wants to dedicate herself to her painting after graduating, but she’s also exploring marketing, marketing research, or business consulting as a career.

While not busy with her studies, internship, and multiple clubs, she enjoys baking for herself, friends and family.

She says the thing that draws her to baking is that “it’s sort of the same concept that draws me into my artwork: the idea of creating and sharing something.”

Hughes started baking when she was a senior in high school.

“I started with cookies because they were simple,” she says.

This particular recipe was originally made for her mom on Mother’s Day a couple years ago.

“I’ve always tried to make some kind of cake for my mom for Mother’s Day,” she says.

The tiramisu cake was chosen because of her mom’s affinity for chocolate and because it wasn’t too sweet.

The cake was a huge success, and her mother loved it. “She liked it a lot, even though I didn’t make it right the first time, and has asked me to bake one for her again,” she says.

After making it a few times, Jessica recommends making sure the butter is room temperature and being very careful with the baking powder and baking soda.

“They’re very easy to accidentally switch around and then the cake could come out funny,” she says.

Ingredients

For the cake layers:

• 2 cups cake flour

• 2 teaspoons baking powder

• 1/8 teaspoon baking soda

• 1/4 teaspoon salt

• 1 1/4 sticks unsalted butter, room temperature

• 1 cup sugar

• 3 large eggs

• 1 large egg yolk

• 1 1/2 teaspoons pure vanilla extract

• 3/4 cup buttermilk

For the espresso extract:

• 2 tablespoons instant espresso powder

• 2 tablespoons boiling water

For the espresso syrup:

• 1/2 cup water

• 1/3 cup sugar

• 1 tablespoon amaretto or brandy

For the filling and frosting:

• 1 8-ounce container mascarpone

• 1/2 cup confectioners’ sugar, sifted

• 1 1/2 teaspoons pure vanilla extract

• 1 tablespoon amaretto or brandy

• 1 cup cold heavy cream

• 2 1/2 ounces bittersweet or semisweet chocolate, finely chopped, or 1/2 cup store-bought mini chocolate chips

For decoration (optional):

• Cocoa powder, for dusting

Cooking Directions:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9×2 inch round cake pans, dust the insides with flour, tap out the excess, and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.

To make the cake:

Sift together the cake flour, baking powder, baking soda and salt.

Working with a hand mixer, in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla (don’t be concerned if the mixture looks curdled). Reduce the mixer speed to low and add 1/3 of the dry ingredients. Then mix in ½ of the buttermilk. Repeat this process until all dry ingredients and buttermilk are mixed into the batter. Scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.

Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean.

Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, un-mold them and peel off the paper liners. Invert and cool to room temperature right-side up.

To make the extract: Stir the espresso powder and boiling water together in a small cup until blended. Set aside.

To make the syrup: Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy. Set aside.

To make the filling and frosting:

Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.

Working with the hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.

To assemble the cake:

If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer –about 1 1/4 cups – and gently press the chopped chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup.

For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for about 15 minutes. Refrigerate the cake, too.

With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.

Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.

Just before serving, dust the top of the cake with cocoa. Stencils can be made out of wax paper to add various designs to a cake. After cutting out the stencil, place it on the cake then sprinkle on the cocoa.

Makes: 1 cake, 8-10 servings depending on thickness of slices

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Remastering a Classic with Love

Posted on July 20, 2014 by pcruzii

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Spaghetti and Meatballs by Kathleen Benavides
Story and Photos by Pablo Cruz Jr.

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 always been a part of her life, even in college. While Kathleen doesn’t consider herself a top-tier 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.

Ingredients

Fresh Tomato Sauce

  • 10 to 12 fresh plum tomatoes (approximately 2 to 2 1/2 pounds)
  • 4 ounces extra-virgin olive oil, plus additional extra-virgin olive oil, optional
  • 3 cloves garlic, finely chopped or blended.
  • Pinch crushed red pepper
  • 1/2 medium onion, finely chopped or blended.
  • Kosher salt
  • Freshly chopped parsley leaves

Meatballs

  • 2 tablespoons, plus 1 cup pure olive oil or vegetable oil
  • 4 cloves garlic, finely chopped
  • 2 large eggs
  • 1/4 cup finely chopped fresh parsley
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 3/4 lb ground chuck
  • 1/4 to 1/2 cup dried breadcrumbs.

Barilla Spaghetti Noodles (Store Bought)

Directions

Tomato Sauce Directions

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 2 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 2 1/2 minutes.Add 2 cups of water to pan. Add tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired.

Meatballs Directions

Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1½ minutes. Remove from heat and let cool slightly.Whisk together the eggs, 3 tablespoons cold water, sautéed 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 1½-inch balls. Heat the remaining 1 cup of oil in a large sauté pan over medium-high heat until it begins to shimmer. Add the meatballs and fry until golden brown on all sides.

Noodles Directions

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 5-10 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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Beer-Can Roasted Chicken with Mashed Sweet Potatoes

Posted on July 10, 2014 by mrhafbreed

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Beer-Can Roasted Chicken with Mashed Sweet Potatoes by Daniel Cedillo
Story and Photos by William Gilbert

The aromas of various spices intermingle with the powerful smell of boiling beer and seasoned, baking chicken.

The smell evokes a sense of comfort and gratification. The meal is prepared by Daniel Cedillo, a junior English Communications major who, in his spare time, loves to cook.

He says his future plan is to be a journalist.

Being a full-time college student, Cedillo also likes to find meals that are both economical and able to be made into delicious left-overs.

He learned to make his Cajun Beer-Can Chicken while researching meals to prepare when he moved to his off-campus home.

Originally from San Antonio, Cedillo graduated from Holy Cross High School before enrolling at San Antonio College and eventually transferring to St. Mary’s University.

“I kind of grew up in the whole ‘private school’ circle and the feel of everyone knowing everyone else made me comfortable. St. Mary’s feels like a family,” Cedillo says.

Presently living near downtown San Antonio, Cedillo found that the lack of a dining facility led him to his passion for cooking.

“I love to cook and this recipe combines my favorites, beer and chicken!” he says.

Cedillo enjoys cooking and likes to try many different recipes such as Italian food, barbecue, and other chicken dishes.

“My personal all-time favorite food is real, authentic Mexican enchiladas. It has to have the Mexican cheese and, like, five different chilés for the sauce,” he says.

Cedillo chose the Cajun Beer-Can Chicken because he can cook it early in the week and then make sandwiches for lunch throughout the week.

When preparing this dish, Cedillo advises to “make sure to get a fresh whole chicken, use clean garden-fresh vegetables and use a pot that will allow for the chicken to stand freely.”

He also says to cut an inch-wide slit in the chicken, where the leg and thigh meet, in order to tuck the wingtip inside.

“This helps keep the wings tucked in,” he says. Cedillo likes to pair this dish alongside brown sugar drizzled, mashed sweet potatoes with chopped walnuts and carrots that are stewed in the same pot as the chicken.

Cajun Beer-Can Roasted Chicken with Mashed Sweet Potatoes

Ingredient List

Chicken

  • 1 whole chicken (Uncut)
  • 1 large yellow onion
  • 4 whole carrots
  • 10 whole cloves of garlic
  • ½ can of beer
  • ½ tsp. of salt
  • ½ tsp. of pepper
  • 1 tsp. of powdered cayenne pepper
  • 1 tsp. of garlic power
  • 1 tsp. of onion powder
  • 1 tsp. of Cajun seasoning
  • 4 tsp. of extra virgin olive oil

Mashed Sweet Potatoes

  • 3 large sweet potatoes
  • 1/2 cup of light brown sugar
  • ½ cup of chopped walnuts
  • ¼ cup of butter

Recipe Directions

While preheating an oven to 410°, Cedillo says to mix all of the dry ingredients in a small bowl with the olive oil to make a “sort of paste to rub all over the chicken and under the breast skin.” Pour half of the can of beer into the pot and then place the garlic cloves along with a half-teaspoon of cayenne pepper inside the can. Stand the chicken up and place over the can until chicken stands on its own. Place the chicken and can into the pot. Cut the carrots and onion into quarters and place into the pan around the base of the chicken. Place the pot into the preheated oven and bake for ten minutes. After ten minutes, reduce the heat to 325° and cook to an internal thermometer temperature of 165°, about 60-75 minutes. While chicken is baking, Cedillo states that he “boils the sweet potatoes whole until fork tender and then I mash them with the ½ cup butter and walnuts. Then I drizzle and sprinkle brown sugar on top of the mashed potatoes.” Once the chicken is done cooking, remove it from the oven and carefully remove the can, “caution because it will be hot!” Cedillo says to “place the chicken on a cutting board to rest and then carve and enjoy.” Serve on a plate with the sweet potatoes and carrots. Makes 6-8 servings.

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German Chocolate Cake

Posted on July 1, 2014 by adriananavila

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German Chocolate Cake by Rachel Grahmann
Story and Photos by Adriana Avila

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 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.”

Ingredients:

For the cake:

  • ½ c water
  • 4 (1-oz) squares German sweet chocolate
  • 1 c butter, softened
  • 2 c white sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 1 c buttermilk
  • 2 ½ c cake flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 4 egg whites

 For the icing/filling:

  • 1 c white sugar
  • 1 c evaporated milk
  • ½ c butter
  • 3 egg yolks, beaten
  • 2 1/3 c flaked coconut
  • 1 c chopped pecans
  • 1 tsp vanilla extract

Directions:

Cake: 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.

Filling: 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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Southern Comfort Done Right

Posted on June 20, 2014 by lives4life911

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Jambalaya and Sweet Cornbread by Carly Bourke
Story and Photos by Colin Castillo

Carly Bourke, a former St. Mary’s University student, says that something as simple as cooking can give you insight into yourself as a person.

It is easy to see the type of person she is after she prepared a very comforting and warm bowl of Jambalaya with some sweet cornbread on the side. It is this type of personality that led her to discover her perfect career path and guides her life philosophy.

Carly first arrived at St. Mary’s University with a demeanor that resembled her cooking: warm and happy.

This led her to pursue a degree in Political Science hoping to work with non-profit organizations.

She believes everybody is called to serve others in their own way.

She brought up the comparison between her worldview and her favorite foods and says she is not surprised at all that they line up.

She loves Bar-B-Que and chili like a Texas girl should but she says these dishes are about more than just flavor.

“Food more than anything has the ability to bring people together in a very simple, positive way.”

She loves something like Jambalaya because it is simple to make.

Everything goes in a pot and works its magic.

It also is a large enough dish that it feeds a family.

“Eating together as a family is very important; these are people you love unconditionally. It is a time to gather together and enjoy each others company.”

She expands to say, “It isn’t just family. Everybody should be treated like your family. You should care for everyone.”

She says food is important in that it bonds people together to be more than friends.

Over a bowl of something delicious you can learn more about a person than in any other setting.

Her career and personality reflect the foods that she loves but these two also go deeper.

Carly says her grandmother taught her to cook from a very early age.

It is here that the value of family was instilled in her. “My grandmother and I would get up really early before anybody else and start cooking.

By lunch time we had a bunch of happy tummies and people ready to take naps.” From there she improved on recipes and works on new food ideas as a hobby.

For something like Jambalaya the trick, she says, is to take as much time as possible.

The ingredients need time to settle and get to know each other.

“First the sausage and the tomatoes have to say, ‘Hi’ and then they invite all of their friends to the party.”

Once everyone has been properly introduced, the bowls of piping hot food are served up to the ready and patiently waiting.

From cooking to her career, Carly carries values learned at an early age.

It is these values that influence her life and the types of food she loves to cook.

With so much instilled in one young woman it is easy to see why her Jambalaya is a favorite of her family. It is but a reflection of the greater love existing in the chef.

Recipe: Jambalaya      Serves: 15-20

  • 1 pound of Smoked Sausage or Turkey Sausage
  • 1 pound of shrimp, peeled and deveined
  • 3 chicken breasts, cubed
  • 3 stalks celery, chopped
  • 1 bunch of green onions, thinly sliced
  • 1 bell pepper, chopped
  • 3 Tbs. Paprika
  • 2 Tsp. Chili powder
  • 1 Bay leaf
  • 3 Tbs. Ground Cumin
  • 2 cups of Brown Rice
  • 6 cups of Chicken Stock
  • 2 Tbs. of olive oil
  • 2 Tbs. of butter
  • 1 tomato, diced
  • 1 green chili, diced
  • Salt and Pepper to taste
  • Tony Chachere’s Jambalaya seasoning to taste

In a pan over medium heat cook chicken with olive oil and season with salt,  pepper, chili powder. When chicken is cooked set aside away from stove. Cook Sausage with butter in a large pot over medium heat until brown and season with salt and pepper. Add tomatoes and green chili to sausage stirring occasionally. Add celery, onion, and bell pepper and heat thoroughly. Add chicken stock, rice, chicken, and seasonings to taste.  Cook for 45 minutes stirring occasionally. Add shrimp and cook for 5 more minutes. Allow time to cool and for flavors to blend together Taste and double check flavor is right where you want it. 

Optional: Corn Bread    Serves: 15-20

  • 1-2/3 cup all-purpose flour
  • 1-2/3 cup yellow cornmeal
  • 1 Tbs. and 2-3/4 tsp. of baking powder
  • 2 eggs
  • 1 2/3 cup of milk
  • ½ cup and 1 Tbs. of vegetable oil.
  • 2/3 cup honey
  • ¾ cup sugar
  • 1-3/4 tsp. of salt
  • 1 cup sweet corn, drained

Preheat oven to 400 degrees F. Spray or lightly grease a sheet pan. In a large bowl, combine flour, cornmeal, corn, sugar, salt, and baking powder. Stir in egg, milk, honey, and vegetable oil until well combined. Pour batter into prepared pan.  Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

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Salsa

Posted on April 7, 2014 by Isaac E Lucio

Salsa by Jose Lucio
Videography and Production by Isaac E Lucio

Jose Lucio, the Nighttime Supervisor of the Blume Academic Library, shares his thoughts on food and prepares Salsa.

Ingredients

  • 1/2 Onion
  • 1 Tomato
  • 6 Serrano Peppers
  • 1 Can of Tomato Sauce
  • 2-3 Lemons

Directions

Begin by cleaning the ingredients and preparing a space to cut them. Then, chop the half onion into small pieces and do the same with the tomato. Add both to a bowl. Then, cut the serrano peppers in half and remove the seeds before cutting the peppers into pieces and adding them to the bowl as well. Next, squeeze the lemons and pour the juice into the bowl with the rest of the ingredients. Finally, open the can of tomato sauce, pour it into the bowl as well, and stir well.

Filed under: Class Projects, Recipes, Side Dishes, Video Features | Tagged: , , , | Leave a comment »

Red Velvet Crepês

Posted on April 7, 2014 by Travis

Red Velvet Crepês by Wendy Araujo
Videography and Production by Travis Bowles

Chef Wendy loves making deserts. She is a St. Mary’s alumn who also enjoys eating red velvet cake. So, when this recipe found her, she couldn’t wait to give it a try.

Ingredients

Crepe Batter
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 3 tablespoons sugar
– 2 cups butter milk
– 1 1/4 cup whole or lowfat milk
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 tablespoons cocoa powder, sifted – 1 tablespoon red food color gel
– 2 tablespoons unsalted butter, melted + 2 tablespoons cooking oil (for pan)

Mascarpone Cream Filling
– 500 mL heavy cream
– 300 gr mascarpone cheese – 1/2 cup icing sugar
– 1 teaspoon vanilla extract
– zest of 1 orange (optional, but adds nice tang)

Chocolate Ganache Topping
– 75 gr bittersweet chocolate
– 75 mL heavy cream
– 1 tablespoon sugar

Directions

For the Mascarpone Filling:
Using a mixer, mix mascarpone cheese, 1/4 cup sugar, and vanilla until soft and fluffy. Set aside. Whip cream and remaining sugar to a stiff peak. Carefully fold into the mascarpone cheese until combined. Refrigerate until ready to use.

For Chocolate Ganche Sauce
Place chocolate in a heatproof bowl and set aside. In a small sauce pan, heat cream and sugar to a rolling boil. Remove from heat, and pour over chocolate. Carefully mix until homogenous, and set aside until ready to use. If the ganache sets, re-melt the chocolate over a double boiler.

Red Velvet Crepes
In a large bowl stir together flour, baking powder, baking soda, salt, and cocoa powder. Set aside. In a separate bowl, whisk together the buttermilk, milk, egg, sugar, melted butter, vanilla extract and food coloring. Whisk until combined. Pour the liquid ingredients into the mixing bowl with the dry ingredients, and stir with a wooden spoon until the dry ingredients are combined. The batter will be a little runny (think soup). If you find that the batter is too thick and pancake like, add more milk (regular). Make sure the batter is clear of lumps. With a pastry brush, brush the surface of large (non-stick) skillet with cooking oil. Heat it over medium heat. Test skillet after a couple of minutes by drizzling a few few drops of water onto the cooking surface. If the drops sizzle and evaporate, the surface is hot enough. Turn the heat down to medium. For each crepe, spoon or ladle about 1/4 cup of the batter into the center of the skillet. Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the bottom of the pan. You want to make the coating as thin as possible. If you have holes in the crepe, go ahead and add more batter to the pan to cover them. Return to heat. As the batter cooks, it will dry and lose its shine (~ 2 minutes). Once this happens, use a non- metal spatula and carefully flip the crepe over. Finish cooking the crepe on the other side (~ 45 seconds). Gently slide the cooked crepe onto an ovenproof plate, and keep the finished crepes warm in an oven set at 195 degrees.

Assembling the Crepes
Pipe mascarpone cream filling, and carefully roll. Drizzle with chocolate ganache sauce and dust with icing sugar.

Filed under: Class Projects, Desserts, Recipes, Video Features | Tagged: , , , | Leave a comment »

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