Latest Event Updates

#CookAtSMU: Oregano Eggs

Posted on Updated on

This week brings us to the Spangler kitchen where I cook what is probably my favorite recipe thus far. Also, probably the simplest recipe. If you are looking for a quick, simple tasty recipe, this is the recipe for you. Lidia said the same thing about it in Lidia’s Commonsense Cooking, where I found the recipe. In the book, she tells a short story of sharing this recipe with friends and I couldn’t think of a better way to share this recipe. The recipe in the book makes enough for four servings, but I only cooked enough for one (2 eggs) and it definitely is easy to make for as many or as few people as you want!

Before I share the recipe with you, I wanted to give a little shout out to Saint Martin’s for making this series possible. I am having so much fun trying all these recipes and getting more and more excited for #SMUGala every recipe. I cannot wait to try Lidia’s recipes made by Lidia herself! Only 82 more days!

Ok, now that I got that out of my system, the recipe:

To make 4 servings, you’ll need:

  • 2 tablespoons olive oil
  • 8 large eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 cup grana padano or parmigiano-reggiano

I didn’t use cheese in mine, but I can definitely see how it would be amazing!

What you’ll do:

  1. Swirl the olive oil in a cold skillet. Gently break all the eggs into the pan (trying not to break the yolks, especially if you want them to be at all runny.
  2. Sprinkle the salt and dried oregano on the eggs. Sprinkle the grated cheese over all.
  3. Cove the skillet and turn the heat to medium-low. Cook until the whites are set and the yolks are done to your liking (about 7-8 minutes for runny yolks, 10 for mostly cooked yolks)

And that’s it! Super simple, super easy, super yummy!

I will definitely be using this preparation in the future and will try and experiment with different herbs (sage eggs, anyone?). Let me know if you try any awesome combinations!

Until next time, blog readers. Can’t wait to get cooking with you again!

#CookAtSMU: Rice Cooked with Olive Oil

Posted on Updated on

This week’s recipe is a simple one. It’s easy to make and you can make A LOT of it, if you want. It reheats well (add a little more oil and water). In the video, I’m cooking on the stove, but this recipe could easily be replicated on a microwave rice cooker and be made right in your room!

Obviously this isn’t a whole meal, but it’s a great base for steamed or roasted vegetables or strips of the meat of your choice. Definitely one of those staples to keep in the back of your mind when you have veggies or meat, but need some starch to go with it! Lidia describes this recipe as the “ultimate comfort food” and that it was her favorite to eat when she was sick. This recipe can be found in Lidia’s Italian Table along with some recipes for what to eat with it!

Are you hungry yet? Don’t worry, the recipe is right here:

What you’ll need to make 6 servings:

  • 5-6 cups water
  • 6 tablespoons extra virgin olive oil
  • Salt
  • 2 cups Arborio or Carnaroil rice (I used jasmine rice, because that’s what I had on hand, so I think anything will work, just adjust cooking times accordingly)
  • 2 cups freshly grated Parmigiano-Reggiano cheese

What you’ll do:

  1. Boil 5 cups of the water.
  2. Add 1/4 cup of the oil and the salt (to taste)
  3. Stir in the rice and return to boil, stirring constantly
  4. Lower the heat to a simmer and cook, uncovered, until the rice is al dente and the water is evaporated (~15 minutes). Add the remaining cup of water if the water evaporates before the rice is tender.
  5. Remove from the heat and stir in the remaining 2 tablespoons oil and the cheese.
  6. Enjoy!

Let me know what you think of this recipe, if you try it, and what’s your favorite thing to eat it with!

#CookAtSMU: Veggie Meatballs (aka Veggieballs)

Posted on Updated on

Long time no blog, huh?

From vacations to being sick to planning other exciting Social Squad projects, blogging and cooking has taken a (regrettable) back burner.

But I’m back! And making Veggie Meatballs!

If you know me, you know I’m not the biggest meat eater (not a vegetarian, but usually gravitate towards the vegetarian options), so I was kind of excited to see veggie meatballs in Lidia’s Commonsense Cooking while I was collecting recipes for this project.

These “meat”balls offer a fresh alternative to regular meatballs and, after making them for this video, are one of my new favorite recipes. (I feel like I’m going to be saying that a lot about Lidia’s recipes)

In the video, I fried them, but, in the cookbook, Lidia says that they can be baked at 375 for 25 minutes. Since filming the video, I’ve made them one more time and ended up doing a combination of baking and frying (20 minutes in the oven, couple minutes on each side in a pan). I liked that a little better than just frying. Experiment with different combinations and let me know what you like best!

Now for the recipe!

To make 36 veggieballs, you’ll need:

  • 4 medium-small Yukon Gold potatoes, peeled
  • 3 medium zucchini, grated (squeeze the liquid out through a towel after grating)
  • 2 large eggs, beaten
  • Zest of 1 lemon, grated
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup grated Grana Padano or Parmigiano-Reggiano (I used parmigiano-reggiano)
  • 1/2 cup chopped scallion
  • 10 fresh basil leaves, chopped
  • 2 teaspoon salt (or to taste)
  • Olive oil, for frying (or to grease baking sheet if you are baking them)

What you’ll do:

  1. In a saucepan, cover the potatoes with water and cook until tender (you can poke them with a fork but they don’t stick).
  2. Drain the potatoes. Let them cool enough to handle (which I DIDN’T do in the video and, let me tell you, it was not fun. Look out for THAT in a possible blooper video in the future!) and pass them through a potato ricer (if you have one. I didn’t and used a grater,  just make sure to use the smallest setting).
  3. Add the zucchini, eggs, lemon zest, breadcrumbs, cheese, scallions, basil, and salt to the potatoes. Mix well (use your hands! Just wash your hands first)
  4. Heat a skillet over medium-high heat. Add a little olive oil to coat the pan. Make patties of the mixture and cook them in the hot oil, about 3 minutes per side. Add more oil if you need it.
  5. Season with salt, while you drain the cooked veggieballs on paper towels.

And enjoy!

As always, let me know if you try out this recipe and how you like it!

#CookAtSMU does Eataly

Posted on Updated on

Lidia's cookbook display at Eataly.
Lidia’s cookbook display at Eataly.

The last week or so has been crazy. With my summer class wrapping up and a family trip to Chicago, I wasn’t able to put together a recipe for last week. I apologize for that, but I had a fantastic opportunity while I was in Chicago that I HAVE to share with you all.

If you haven’t heard of Eataly, you are missing out. It was started by Lidia Bastianich (as well as past #SMUGala chef Mario Batali and several other Italian chefs) and it is one of my new favorite places in the world. Essentially, it is an Italian market. You can get everything from cookies to meat, just the way you’d buy them in Italy. But it’s also so much more than that. In the Chicago store, there are seven restaurants and two stories of delicious food, coffee, cooking utensils, and more!

"Pappardelle con Funghi", my dinner at Eataly's La Pasta restaurant
“Pappardelle con Funghi”, my dinner at Eataly’s La Pasta restaurant

Being in Chicago, I couldn’t pass up the opportunity to visit Eataly. Thankfully, my family was more than happy to go with  me and we were even able to eat at one of the restaurants! Each of the restaurants center around a food specialty (there’s one for pizza, one for fish, one for vegetarians, etc.). We ate at the “La Pasta” restaurant, because, well, pasta is amazing. And fresh pasta (which I had) is even more amazing.

While we were waiting for our table, my family and I walked around the market part. We found a jar of spices that our foreign exchange student who lived with us a few years ago introduced us too, as well as some cookies that are made in the town he lives in. I also got an apron that all of the wait staff at the restaurants wear (look out for it in future #CookAtSMU posts and videos!). I originally wanted gelato, but I was so stuffed at the end of the meal that I didn’t have room. Just an excuse to go back, I guess (like I need one).

Eataly is probably one of the coolest places I have ever been and cannot wait to go back. A huge thank you to Lidia Bastianich and everyone else that make Eataly possible. Where would Italian food in America be without you?

Now that I’m back in town, #CookAtSMU videos and posts will recommence later this week with Cheese Toasts and Savory Broth. Stay tuned!

A panorama of the 2nd floor of Eataly, with the market and restaurants mingling together
A panorama of the 2nd floor of Eataly, with the market and restaurants mingling together

#CookAtSMU: Olive Oil & Rosemary Spaghetti

Posted on

Here it is! My first #CookAtSMU countdown to #SMUGala!
For my first recipe I made “Olive Oil & Rosemary Spaghetti” which is in Lidia’s Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master. This book was invaluable when looking for recipes for this project. With delicious and simple in the title how can you go wrong?

This was filmed in the Parsons community kitchen, which is the kitchen on campus I am most familiar with, having spent two years living in Parsons. I really like cooking in the Parsons kitchen (and it doesn’t hurt that you can see the TV while you’re cooking haha). Over the next few weeks, I’ll be moving around to different community kitchens so everyone can see all the great places there are to cook on campus!

This recipe is exactly what Lidia titles her book: simple and delicious. You do have to use a stove, so a trip to a kitchen is necessary, but it’s quick and sooo yummy. So without further ado, here’s the recipe of Olive Oil and Rosemary Spaghetti:

To make 6 servings, you’ll need:

  • Salt
  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • Needles of 2 bushy rosemary
  • 6 tablespoons chopped fresh parsley
  • 1 cup grated Parmigiano-Reggiano

What you’ll do:

  1. Bring a large pot of salted water to boil. Add the pasta just as you start the sauce.
  2. In a large skillet, over medium-high heat, melt the butter in the olive oil.
  3. When the butter is melted, add the rosemary and cook until the needles are sizzling and the rosemary is fragrant. Use your nose to tell you when!
  4. Add 1 cup of pasta water to the skillet and simmer to reduce by half.
  5. When the pasta is al dente and it to the sauce and toast to coat.
  6. Grated cheese on top to serve

And there you go: Olive Oil and Rosemary Spaghetti, a simple and scrumptious dish for everyone. If you make this recipe, let me know how it turns out!

Up next week: Raw Garden Salad. Stay tuned!

#CookAtSMU’s Countdown to #SMUGala

Posted on

#SocialSquad at #SMUGala, November 2013
#SocialSquad at #SMUGala, November 2013

As of last Saturday (5/31) there are exactly 22 weeks until the tenth annual Saint Martin’s Gala. I have been lucky enough to attend the last two as part of the Social Squad. I even have a couple blog posts about this awesome event.

For the past three years, Saint Martin’s has welcomed three awesome chefs to Gala: Mario Batali, Guy Fieri, and Michael Symon. This year, the celebrity chef is Lidia Bastianich and I could not be more excited. She’s the “grande dame” of Italian cooking (my favorite kind of food) and the title is the perfect description. She’s worked with Julia Child and cooked for Pope Benedict XVI, she has four TV shows, and multiple cookbooks full of delicious recipes. One of my favorite things about Lidia though is how committed to family she is. She brings in her mother and grandmother’s recipes, works with her son, Joe, and focuses many of her recipes around family. I’m so excited to welcome her into the Saint Martin’s family this November! You can read more about her on the Gala website.

Lidia Bastianich, 2014 Saint Martin's Gala Celebrity Chef
Lidia Bastianich, 2014 Saint Martin’s Gala Celebrity Chef

Over the past few weeks, I’ve been getting to know Lidia through her recipes. Just before the semester ended, I requested two of her cookbooks (Lidia’s Commonsense Cooking and Lidia’s Italian Table) through Summit and have been pouring over them, reading her detailed descriptions and stories, and getting more and more excited for November 1. Using some of her recipes from the two cookbooks and her website, I have complied a list of 20 recipes that can easily be made in the community kitchens on campus or even in your residence hall room. Each week, through written blog posts, Instagram videos, and a couple full length videos, I will share my attempts at making Lidia’s recipes. Together, we’ll countdown the months, weeks, and days until the 2014 Saint Martin’s Gala. Look for #CookAtSMU on Twitter, Instagram, and WordPress for all the recipes!

Pre-Career Fair Events!

Posted on

Every year the Career Center does a great job of putting on a big career and internship fair for students and the greater community. This year, for the first time, they are including some pre-fair events. This is so we can know what to expect and feel prepared to talk to potential employers, especially for the graduating seniors among us that are participating in#SaintsHaveAPlan and preparing for the not so distant future. All students are welcome to attend. The four pre-career fair events will take place next week (March 31 – April 3) at 6 pm. Each event will feature a different aspect of job searching, from how to dress to meeting real business people, including our alumni. Here’s a little sneak peek of what’s in store:

March 31 | Resume Workshop | NWCC @ 6PM

Work with the Career Center to spiff up and improve your resume so it’s ready for the Career Fair on April 8. I’ve had the Career Center edit my resume before and it definitely improved what I already had. Also, doing it in a “workshop” setting that is face-to-face will make the process easier and more straight forward.

April 1 | Dress for Success | TUB @ 6PM

This one is definitely the most interesting of the four for me. I’ve always been mystified by the differences in dress codes and what’s appropriate when. Thankfully, we have the Career Center to help us out, because this event is aimed to de-mystify these differences and show us how to really “dress for success”. In addition to the Career Center crew, Kathleen Heynderickx will be presenting her tips as well.

April 2 | Mock Interviews | TUB @ 6PM

The saying goes “practice makes perfect” and boy is that true. Thankfully, the Career Center is providing just that for interviews. Interviews are often the most daunting part of the working world and being able to practice answering questions beforehand is a great way to relieve a little bit of the anxiety associated with interviews, which in turn will make for a better interview when you get there.

April 3 | Professional Networking Social | NWCC @ 6PM

The week of pre-career fair events will end with a networking social and give students a chance to interact with people that are already in the working world and begin to get their name out there. People want to hire people they know and a networking social like this is a great way to meet potential employers.

These four events are open to all students and if you’re a graduating senior praticipating in #SaintsHaveAPlan you’ll receive another raffle ticket for each event you attend. Sign up today!