{"id":4549,"date":"2020-05-12T09:55:37","date_gmt":"2020-05-12T13:55:37","guid":{"rendered":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/?p=4549"},"modified":"2021-08-04T16:58:32","modified_gmt":"2021-08-04T20:58:32","slug":"selection-of-student-recipes-from-the-sociology-of-food-class","status":"publish","type":"post","link":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/selection-of-student-recipes-from-the-sociology-of-food-class\/","title":{"rendered":"Selection of student recipes from the Sociology of Food class"},"content":{"rendered":"<h2>Gabrielle Lo Dico\u2019s Mini\u00a0Charcuterie\u00a0Board<\/h2>\n<img decoding=\"async\" class=\" wp-image-4557 alignleft\" src=\"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-content\/uploads\/sites\/130\/Charcuterie-board.jpg\" alt=\"Charcuterie board\" width=\"200\" height=\"231\" \/>\n<p>Recipe:<\/p>\n<p>Ingredients:\u00a0(amounts are optional, these are just the amounts I used)<\/p>\n<ul>\n<li>\u00bd of a\u00a0Rosette de Lyon (or any dry sausage) sliced\u00a0thin<\/li>\n<li>6-8\u00a0cherry tomatoes,\u00a0cut\u00a0in halves<\/li>\n<li>6-8 kalamata olives<\/li>\n<li>6-8\u00a0Medjool dates, pitted and sliced in halves<\/li>\n<li>\u00bc cup of Sage Derby (or any semi-hard cheese) diced in cubes<\/li>\n<li>\u00bc cup of Brie (or any soft cheese)\u00a0diced<\/li>\n<li>\u00bc cup of\u00a0Bergeron (or any firm, ripened cheese)\u00a0diced<\/li>\n<li>Dried rosemary for garnish<\/li>\n<li>\u00bd a baguette, cut in slices<\/li>\n<\/ul>\n<p>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.\u00a0Tip: Best served with wine\u00a0and\/or a cocktail.<\/p>\n<p><strong>Story of the recipe:<\/strong><strong>\u00a0<\/strong><\/p>\n<p>I worked in the deli\/charcuterie department at a grocery store for two years. I learned about all sorts of Quebec cheeses and\u00a0how to pair them with other ingredients\u00a0to make the perfect charcuterie board. This year, for Mother\u2019s Day, I decided to make a small charcuterie board for my mom\u00a0to lift our spirits. It\u2019s something I make for special occasions\u00a0that I\u00a0knew my mom would appreciate, because it&#8217;s fancy and perfect with wine. Paired with a ros\u00e9, it was something we enjoyed together that reminded us that\u00a0even the small things make a difference in a difficult\u00a0time.<\/p>\n<h2>Lexia Iapalucci\u2019s Iced Coffee<\/h2>\n<img decoding=\"async\" class=\" wp-image-4559 alignleft\" src=\"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-content\/uploads\/sites\/130\/iced-coffee-e1589293589489.jpg\" alt=\"iced coffee\" width=\"200\" height=\"267\" srcset=\"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-content\/uploads\/sites\/130\/iced-coffee-e1589293589489.jpg 818w, https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-content\/uploads\/sites\/130\/iced-coffee-e1589293589489-480x640.jpg 480w, https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-content\/uploads\/sites\/130\/iced-coffee-e1589293589489-768x1024.jpg 768w, https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-content\/uploads\/sites\/130\/iced-coffee-e1589293589489-720x960.jpg 720w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/>\n<p>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.<\/p>\n<p><strong>Recipe<\/strong><\/p>\n<p>Ingredients:<\/p>\n<p>1 cup of almond milk (can be substituted with your chosen milk)<\/p>\n<p>2 shots of espresso<\/p>\n<p>Ice<\/p>\n<p>2 tablespoons of Lactose free caramel sweetener<\/p>\n<p>OPTIONAL: 1-2 oz of Baileys<\/p>\n<p>Instructions<\/p>\n<ol>\n<li>Prepare your 2 shots of espresso and put it on the side to let it chill<\/li>\n<li>Add ice to your cup<\/li>\n<li>Add 1 cup of your chosen milk<\/li>\n<li>Add 2 tablespoons of the sweetener<\/li>\n<li>Finally pour in your chilled espresso<\/li>\n<li>**If you decide, add Baileys as your last step**<\/li>\n<\/ol>\n<p><u>BLEND if you want it to be slushy<\/u><\/p>\n<p><strong>Story of recipe:<\/strong><\/p>\n<p>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\u2019t a big story, it is still a\u00a0recipe that makes me and my family happy and helps us get through this weird situation.<\/p>\n<h2>Angela Pereira\u2019s Homemade Gnocchi<\/h2>\n<img decoding=\"async\" class=\" wp-image-4560 alignleft\" src=\"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-content\/uploads\/sites\/130\/gnocchi-in-progress.jpg\" alt=\"gnocchi in progress\" width=\"200\" height=\"150\" \/>\n<p>Ingredients:<\/p>\n<ul>\n<li>5 lbs potatoes<\/li>\n<li>2 cups of flour<\/li>\n<li>2 eggs<\/li>\n<\/ul>\n<p>Instructions:<\/p>\n<ul>\n<li>Peel, cut potatoes into 1-inch pieces<\/li>\n<li>Cover with an inch of water; heat and boil potatoes until soft (approx. 10 minutes)<\/li>\n<li>Once they\u2019re boiled, drain potatoes and mash them ( no need to add milk )<\/li>\n<li>Once mashed leave aside until they are completely cool<\/li>\n<li>Once cooled down, knead the flour into the potatoes<\/li>\n<li>Add the eggs<\/li>\n<li>Knead into a ball (not too much or it will become hard)<\/li>\n<li>Cut the ball into sections<\/li>\n<li>Roll out each part and cut diagonally<\/li>\n<li>Fill a large pot with water and bring to a boil<\/li>\n<li>Once water is boiling, add the pasta and cook for 1-2 minutes<\/li>\n<li>As soon as the pasta has risen to the top, take it out.<\/li>\n<li>Lastly, add your sauce.<\/li>\n<\/ul>\n<p><strong>Story of recipe:<\/strong> 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.<\/p>\n<h2>Nicole Rosenberg\u2019s Secretly Healthy Chocolate Chip Cookies<\/h2>\n<img decoding=\"async\" class=\" wp-image-4561 alignleft\" src=\"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-content\/uploads\/sites\/130\/Secretly-healthy-chocolate-chip-cookies-e1589293686235.jpg\" alt=\"Secretly healthy chocolate chip cookies\" width=\"200\" height=\"150\" \/>\n<p>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.<\/p>\n<p><u>Ingredients :<\/u><\/p>\n<ul>\n<li>1 cup of almond flour (any other flour will work just as well, this is just a healthier alternative to white flour)<\/li>\n<li>1\/4 cup of maple syrup<\/li>\n<li>3\/4 cup tahini (You don\u2019t even taste this once they\u2019re cooked)<\/li>\n<li>2 tablespoons melted coconut oil<\/li>\n<li>1 egg<\/li>\n<li>1 tsp baking powder<\/li>\n<li>1 tsp vanilla<\/li>\n<li>Dark chocolate chips<\/li>\n<\/ul>\n<p><u>Instructions :<\/u><\/p>\n<ul>\n<li>Add flour, baking soda, egg and coconut oil in a bowl and mix until combined<\/li>\n<li>Add in vanilla, maple syrup, tahini and chocolate chips<\/li>\n<li>Refrigerate dough for 30 minutes<\/li>\n<li>Bake for 10-12 minutes at 350 degrees<\/li>\n<\/ul>\n<p><strong><u>Story of recipe:\u00a0<\/u><\/strong><\/p>\n<p>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\u2019t 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.<\/p>\n<h2>Paola Ngoma\u2019s Pasta al Pesto alla Genovese<\/h2>\n<img decoding=\"async\" class=\" wp-image-4562 alignleft\" src=\"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-content\/uploads\/sites\/130\/Pasta-al-pesto-720x960.jpeg\" alt=\"Pasta al pesto\" width=\"200\" height=\"267\" srcset=\"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-content\/uploads\/sites\/130\/Pasta-al-pesto-720x960.jpeg 720w, https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-content\/uploads\/sites\/130\/Pasta-al-pesto-480x640.jpeg 480w, https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-content\/uploads\/sites\/130\/Pasta-al-pesto-768x1024.jpeg 768w, https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-content\/uploads\/sites\/130\/Pasta-al-pesto-1920x2560.jpeg 1920w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/>\n<p>Hi Everyone, today I am sharing one of my favourite childhood recipes. Let\u2019s go!<\/p>\n<p><strong>NB:<\/strong>\u00a0For the pesto, you will need a blender (easy way) or a mortar and pestle (if you are fancy and want a challenge)<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>&#8211; Any kind of Pasta (I used pennette; see below for guidance on amount)<\/p>\n<p>&#8211; Water<\/p>\n<p>&#8211; Cherry tomatoes (optional)<\/p>\n<p>For the Pesto sauce<\/p>\n<p>&#8211; 3 cups of Fresh basil<\/p>\n<p>&#8211; 4 garlic cloves<\/p>\n<p>-1 cup of Parmesan to start (Parmigiano Reggiano would be best)<\/p>\n<p>&#8211; 1 cup of extra virgin olive oil<\/p>\n<p>&#8211;\u00a0 1\/2 cup of pine nuts (Optional)<\/p>\n<p>&#8211; Salt<\/p>\n<p><strong>STEPS<\/strong><\/p>\n<ol>\n<li>If you have a basil plant, cut the leaves and rinse them with cold water.<\/li>\n<li>Take a pot, put some water and bring water to a boil on high heat (cover the pot so water will boil faster)<\/li>\n<li>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.<\/li>\n<\/ol>\n<p>4.Blend it! (your pesto is ready) NB: Taste the pesto to evaluate. If you feel that it&#8217;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.<\/p>\n<ol start=\"5\">\n<li>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.<\/li>\n<\/ol>\n<p>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.<\/p>\n<ol start=\"6\">\n<li>Once the pasta is ready, drain it and leave in the pasta drainer.<\/li>\n<li>Use the same pot and put it back on medium heat<\/li>\n<li>Add the pesto and leave the burner on medium heat. Stir regularly so it won&#8217;t stick.<\/li>\n<li>Lower the heat and add the pasta. Mix it.<\/li>\n<li>Put it on the plate. Cut cherry tomatoes and add some to it. Put some parmesan on top (optional)<\/li>\n<li><strong>Enjoy!! Miamm<\/strong><\/li>\n<\/ol>\n<p><strong>Story<\/strong>: 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),\u00a0I remember going to Genoa, every summer, to see my godmother.\u00a0Every Saturday morning,\u00a0she\u00a0would take me for a walk by the port and then to the farmers market nearby where I\u00a0could\u00a0smell 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.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gabrielle Lo Dico\u2019s Mini\u00a0Charcuterie\u00a0Board Recipe: Ingredients:\u00a0(amounts are optional, these are just the amounts I used) \u00bd of a\u00a0Rosette de Lyon (or any dry sausage) sliced\u00a0thin 6-8\u00a0cherry tomatoes,\u00a0cut\u00a0in halves 6-8 kalamata olives 6-8\u00a0Medjool dates, pitted and sliced in halves \u00bc cup of Sage Derby (or any semi-hard cheese) diced in cubes \u00bc cup of Brie (or&#8230;<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[105],"tags":[],"_links":{"self":[{"href":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-json\/wp\/v2\/posts\/4549"}],"collection":[{"href":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-json\/wp\/v2\/comments?post=4549"}],"version-history":[{"count":5,"href":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-json\/wp\/v2\/posts\/4549\/revisions"}],"predecessor-version":[{"id":4563,"href":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-json\/wp\/v2\/posts\/4549\/revisions\/4563"}],"wp:attachment":[{"href":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-json\/wp\/v2\/media?parent=4549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-json\/wp\/v2\/categories?post=4549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-json\/wp\/v2\/tags?post=4549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}