Selection of student recipes from the Sociology of Food class
Gabrielle Lo Dico’s Mini Charcuterie Board
Ingredients: (amounts are optional, these are just the amounts I used)
- ½ of a Rosette de Lyon (or any dry sausage) sliced thin
- 6-8 cherry tomatoes, cut in halves
- 6-8 kalamata olives
- 6-8 Medjool dates, pitted and sliced in halves
- ¼ cup of Sage Derby (or any semi-hard cheese) diced in cubes
- ¼ cup of Brie (or any soft cheese) diced
- ¼ cup of Bergeron (or any firm, ripened cheese) diced
- Dried rosemary for garnish
- ½ a baguette, cut in slices
Instructions: Super simple! Simply cut and garnish ingredients to preference and place them in a decorative manner on a cutting board or a serving tray. Tip: Best served with wine and/or a cocktail.
Story of the recipe:
I worked in the deli/charcuterie department at a grocery store for two years. I learned about all sorts of Quebec cheeses and how to pair them with other ingredients to make the perfect charcuterie board. This year, for Mother’s Day, I decided to make a small charcuterie board for my mom to lift our spirits. It’s something I make for special occasions that I knew my mom would appreciate, because it’s fancy and perfect with wine. Paired with a rosé, it was something we enjoyed together that reminded us that even the small things make a difference in a difficult time.
Lexia Iapalucci’s Iced Coffee
This drink is something I have had often during quarantine. I love cold coffee and not being at school and able to buy it, I decided to start making my own. Depending on my day, it is either an alcoholic or non-alcoholic version. This recipe is the way I make it as I try to be lactose free (except when I add Baileys). However, you can change any part of it to suit your taste.
1 cup of almond milk (can be substituted with your chosen milk)
2 shots of espresso
2 tablespoons of Lactose free caramel sweetener
OPTIONAL: 1-2 oz of Baileys
- Prepare your 2 shots of espresso and put it on the side to let it chill
- Add ice to your cup
- Add 1 cup of your chosen milk
- Add 2 tablespoons of the sweetener
- Finally pour in your chilled espresso
- **If you decide, add Baileys as your last step**
BLEND if you want it to be slushy
Story of recipe:
The story behind this drink, although it might not be sentimental, still makes it important to me. Through this quarantine I found it extremely hard to adapt to always being home as I am used to always being out. Therefore, I found myself missing the things I used to do during my routine, including getting my cold coffees with my friends during my breaks at school. One morning I decided to go out (with my mask and gloves) and buy whatever I was missing to make this at home. I really enjoyed it and so did my family and now it is something we have together once in a while. Although this isn’t a big story, it is still a recipe that makes me and my family happy and helps us get through this weird situation.
Angela Pereira’s Homemade Gnocchi
- 5 lbs potatoes
- 2 cups of flour
- 2 eggs
- Peel, cut potatoes into 1-inch pieces
- Cover with an inch of water; heat and boil potatoes until soft (approx. 10 minutes)
- Once they’re boiled, drain potatoes and mash them ( no need to add milk )
- Once mashed leave aside until they are completely cool
- Once cooled down, knead the flour into the potatoes
- Add the eggs
- Knead into a ball (not too much or it will become hard)
- Cut the ball into sections
- Roll out each part and cut diagonally
- Fill a large pot with water and bring to a boil
- Once water is boiling, add the pasta and cook for 1-2 minutes
- As soon as the pasta has risen to the top, take it out.
- Lastly, add your sauce.
Story of recipe: My grandmother has been making these for the longest time and she has always wanted her grandchildren to keep on the tradition. During this pandemic I decided to try it out.
Nicole Rosenberg’s Secretly Healthy Chocolate Chip Cookies
During isolation, my family is trying to eat as healthy as possible so this recipe is a great healthy twist on chocolate chip cookies for sweet cravings.
- 1 cup of almond flour (any other flour will work just as well, this is just a healthier alternative to white flour)
- 1/4 cup of maple syrup
- 3/4 cup tahini (You don’t even taste this once they’re cooked)
- 2 tablespoons melted coconut oil
- 1 egg
- 1 tsp baking powder
- 1 tsp vanilla
- Dark chocolate chips
- Add flour, baking soda, egg and coconut oil in a bowl and mix until combined
- Add in vanilla, maple syrup, tahini and chocolate chips
- Refrigerate dough for 30 minutes
- Bake for 10-12 minutes at 350 degrees
Story of recipe:
My mom found this recipe on Instagram and decided to make it without telling anyone in my family that they were a healthier chocolate chip cookie. Once we all tried them and she told us what was in them, we couldn’t believe some of the ingredients that were used. They really taste so good and help for when my sister and I want something sweet but are still trying to eat healthy.
Paola Ngoma’s Pasta al Pesto alla Genovese
Hi Everyone, today I am sharing one of my favourite childhood recipes. Let’s go!
NB: For the pesto, you will need a blender (easy way) or a mortar and pestle (if you are fancy and want a challenge)
– Any kind of Pasta (I used pennette; see below for guidance on amount)
– Cherry tomatoes (optional)
For the Pesto sauce
– 3 cups of Fresh basil
– 4 garlic cloves
-1 cup of Parmesan to start (Parmigiano Reggiano would be best)
– 1 cup of extra virgin olive oil
– 1/2 cup of pine nuts (Optional)
- If you have a basil plant, cut the leaves and rinse them with cold water.
- Take a pot, put some water and bring water to a boil on high heat (cover the pot so water will boil faster)
- Set up the blender and put in all ingredients. Start by layers: basil, garlic, parmesan, pine nuts (or not), a pinch of salt and then add the olive oil.
4.Blend it! (your pesto is ready) NB: Taste the pesto to evaluate. If you feel that it’s too thick (pasty), add a bit of oil until you get a creamy texture. If it is too liquid, add more parmesan or basil to taste.
- When water starts boiling, put a pinch of salt and add the pasta. The quantity of pasta will depend on how much pesto you made.
If you want the pasta to swim in the sauce, make a small portion. If not, add a fair amount. Let it cook for 8 to 12 minutes (depending on the pasta that you choose) and stir from time to time. Taste the pasta 2 min before cooking time.
- Once the pasta is ready, drain it and leave in the pasta drainer.
- Use the same pot and put it back on medium heat
- Add the pesto and leave the burner on medium heat. Stir regularly so it won’t stick.
- Lower the heat and add the pasta. Mix it.
- Put it on the plate. Cut cherry tomatoes and add some to it. Put some parmesan on top (optional)
- Enjoy!! Miamm
Story: I grew up in Milan surrounded by the best food in the world: Italian food. Originally, to represent my city, I wanted to do saffron risotto but, I ran out of saffron. So, I decide to share the pasta al pesto instead because it represents my childhood and my true love for pasta. When I was little (about 6 years old), I remember going to Genoa, every summer, to see my godmother. Every Saturday morning, she would take me for a walk by the port and then to the farmers market nearby where I could smell from miles away the basil leaves from a kiosque where she would get them. After our morning walk, we would make pasta al pesto for lunch and goshhh, it was sooooooooo good that I got addicted and never forgot the recipe.