Latest Event Updates
I am always so grateful for all the opportunities that being a Saint Martin’s student has given me. I have met some of the most amazing people here. I have been to countless amazing events by Campus Life, Residence Life, and other departments around campus. I have had the best (in my humble opinion) on-campus job anyone could ask for. I have had all of these opportunities and more, all while getting a quality education.
One of my favorite opportunities I’ve been able to enjoy while at Saint Martin’s is being able to attend the annual Saint Martin’s Gala. (Which is basically a month away… Can you believe that?!) I have been so lucky to be able to attend the last two Galas as a part of the Social Squad. Every year has been better than the last and that isn’t going to change this year.
As you probably know, I have been working on a series of videos to countdown to #SMUGala by cooking this year’s celebrity chef, Lidia Bastianich‘s recipes #CookAtSMU style. I’ve had so much fun making all of the recipes and getting to know Lidia through her food. Because of this project, I am even more excited for the upcoming Gala than I have been in past. Now, I’ve been given yet another amazing opportunity and I am officially way too excited about November 1.
What is the this amazing opportunity you may ask? I have been asked to be the student host for Lidia while she is on campus for Gala! For the duration of her time at Saint Martin’s, I will be with her. Gala is made up of so many different events. As her host, I will show her around campus and in general make her feel welcome. While I have loved getting to know Lidia through her recipes, I am so excited to get to know her in person. Being a senior, this is the perfect way to spend my last Gala as a student! This event is going to be amazing, yet again, and I am so excited and lucky to be a part of it! If you want to be a part of it to, sign up to volunteer at the many different events that make Gala what it is!
And stay tuned to #SMUGala for updates on how to help, Lidia, the auction items, the Social Squad’s role, and more!
And I’m back! Whew, the first weeks of school have flown by. I’m settling into my classes and my routine that I have to reinvent each semester. One thing that I have been enjoying is having all the Social Squad back in the office! Matt and I were on campus and working throughout the summer, but we sure missed Stephen and Christine. And, as an added bonus, we added another member to the Squad. If you haven’t checked out Connor’s inaugural blog post yet, you should check it out ASAP!
One of the perks of having everyone back in the office is that my #CooKAtSMU videos are getting better. With Christine behind the camera and the editing process, you can expect bigger and better things from #CookAtSMU! Which brings me to the actual point of this blog post (what can I say, I wouldn’t be an English major if I didn’t go on and on, right?). We are continuing our countdown to #SMUGala by cooking Lidia Bastianich‘s amazing recipes (for a full explanation of this series, check out my introductory post).
This week we’re cooking up a warm and tasty Toasted Bread in a Savory broth.This recipe comes from Lidia’s Italian Table, which had some of my favorite recipes. This recipe is actually two recipes combined. The first recipe is for Baked Cheese Toasts (the “toasted bread” part of the recipe) and the broth that goes with it (the “savory broth”). Both recipes would be good by themselves, so feel free to split them up when you make it! Also, in the book, Lidia has several variations for the broth. One of the variations is a spinach broth and the recipe can be found on her website, if you want to try something a little different!
So, with no further ado, here is the recipe for a simplest zuppa (Italian for soup) recipe, perfect for the cold weather we’re heading into.
To make 6 servings, you’ll need:
- 6 thick slices of day-old Italian bread
- 2 tbsp. unsalted butter at room temperature
- 1 c. Parmigiano-Reggiano
- 6 cups chicken stock, meat stock, or vegetable broth (I used vegetable broth, though Lidia recommends chicken as her #1 choice)
- Salt and pepper, to taste
- 2 tbsp. Italian parsley
What you’ll do:
- Heat a large skillet over medium heat.
- Butter both sides of the bread the bread slices
- Press one side of each into 1/2 c. of the cheese so the cheese coast the bread
- Arrange the bread cheese side down in the skillet and toast the bread until the cheese is golden brown and crispy, about 3 minutes.
- Turn the slices and toast the other side until golden brown, about 3 minutes as well.
- Place the toasted bread in the bottom on your soup bowl
- In a medium saucepan, bring the stock to a boil on high heat.
- Season with salt and pepper
- Ladle the broth over the bread and sprinkle with parsley and cheese.
Let me know how you like this recipe and if you try any of Lidia’s variations! Until next time, happy eating!
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:
- 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.
- Sprinkle the salt and dried oregano on the eggs. Sprinkle the grated cheese over all.
- 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!
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
- 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:
- Boil 5 cups of the water.
- Add 1/4 cup of the oil and the salt (to taste)
- Stir in the rice and return to boil, stirring constantly
- 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.
- Remove from the heat and stir in the remaining 2 tablespoons oil and the cheese.
Let me know what you think of this recipe, if you try it, and what’s your favorite thing to eat it with!