baked

the ultimate food high

3 Baked Editor’s Share Their Family Favorites

-Baked Magazine

Cuba

ClassicEats 10

Tostones

Salty, crispy and all-around amazing, tostones are the perfect crunchy snack that might just make you forget about potato chips. Sometimes my mother makes tostones as a side dish at dinner as well; they make for a great texture combo when served alongside white rice, black beans, and a wedge of lime.

-Cory Fernandez, senior editor

Cut the peel off of 1 green plantain. Cut the peeled plantain into 2-inch thick slices. In a skillet or deep saute pan, cover bottom of the pan with oil, and bring to medium heat. Place plantain slices in oil for around 4-5 minutes. After, remove slices from oil with a slotted spoon. Use a plantain press (or or any flat surface) to flatten each slice individually. After each slice is flattened, place them back in the oil for a few more minutes until they’re darker in color. Take out of the oil and top with a sprinkle of salt.

Ensalada de Aguacate (Avocado Salad)

Simple and easy to put together, avocado salad is a common side dish in many  Cuban dinners. The softness of the avocado, the crunch from the white onion, and the tart flavor of the red wine vinegar make for a hurricane of texture and taste. Top with a pinch of salt and pepper and you have the perfect alternative to your everyday side salad.

-Cory Fernandez, senior editor

Slice 1 avocado in half, pit and dice. Cut half a white onion into thin slices. In a bowl with the avocado and onion, drizzle with olive oil and red wine vinegar. Sprinkle with salt and pepper, and garnish with bell pepper slices if desired.

Philippines

ClassicEats 6

Pancit Bihon

Pancit bihon is one of the many different kinds of pancit. This one is made with thin rice noodles and the usual meat and vegetables. At almost any function you can think of (birthdays, weddings, graduations, etc.), pancit is always on the table. The big batches of pancit always lasted through the rest of the week and is one of the few leftovers I’ll actually eat.

-Stefani Clark, senior editor

Boil 2 chicken breasts; let cool, then shred. Soak 1 lb. rice flour noodles in cold water. Dice 1 onion and mince 2 cloves of garlic. Heat oil in a large skillet or wok. Add garlic and onions. Saute until onions are almost clear in color. Slice 1 medium-sized carrot and 2 celery stalks into small rounds. Add chicken, carrots, and celery to wok. Add a cup of chicken broth (you’ll need 2, 32 oz. cans of chicken broth total) and cook until carrots and celery are clear and soft. Add 1 small head of cabbage, shredded, and another cup of broth. Season with salt and pepper. Let pancit cook for 7 minutes. Add noodles and more broth as needed. Cool until noodles are clear and soft.

Champorado

Champorado is the Filipino variation of the Mexican champurrado. It’s traditionally served as an afternoon snack or dessert, but in my family, it was the one thing we would always have on California’s rare rainy days. Sweetened condensed milk is poured on top of the warm chocolate rice, making it the perfect indulgent treat.  

-Stefani Clark, senior editor

Put 1 cup sweet sticky rice or short grain rice, 6-8 cups of water (more or less depending on desired consistency, 1½ cups of sugar, and ½ cup unsweetened cocoa in a big pot. Bring to boil. Stir and lower heat. Cook at low heat for 30-40 minutes, covered. Stir occasionally to prevent from sticking or burning. When champorado turns to a porridge-like consistency and the rice is soft, turn the heat off. Serve warm with a can of evaporated milk.

Poland

ClassicEats 18

Kolaczki

My mom and I still make these cookies to this day. They immediately make me think of Christmas morning with my family and me, eating cookies instead of breakfast. They’re so fun and simple to make and are even more delicious than they look.

-Adri Yorke, food director

Preheat oven to 350°F. In the bowl of a stand mixer with the paddle attachment, combine ½ cup butter, an 8 oz. package cream cheese, and 1 cup sugar. Beat on medium speed, scraping the bowl occasionally, until light and fluffy. Add 1 egg and beat until fully incorporated. Turn mixer to low setting and add 2½ cups flour and a pinch of salt. Stir until just combined. Shape the dough into a disc, wrap it in plastic, and chill at least one hour and up to 24. Roll chilled dough into 1-inch balls and arrange on baking sheets about 3 inches apart. Using your thumb, make a well in the center of each cookie. Fill the well with jam of your choice, being careful not to overfill. Bake until golden, 13-15 minutes. Cool cookies on baking sheets for 10 minutes, then transfer to a rack to cool. Dust with powdered sugar.

Pierogies

Whenever I think of pierogis I immediately think of my grandmothers kitchen. Growing up I would spend entire weekends making hundreds at a time with her. Even though it seemed like it was taking me forever and was the last thing I wanted to be doing at that time, now it’s a great way for me to feel at home no matter where I am.  

-Adri Yorke, food director

Mix 2 cups flour, ½ cup water, 1 egg, and ½ tsp. salt together. Knead until smooth. Cover dough and let sit for 30 minutes. Boil 3 large potatoes, peeled and chopped in salted water. Cook until soft. Drain and rinse. Add 8 oz. sharp white cheddar cheese. In a separate pan, saute 1 small yellow onion, chopped, and 2 cloves of garlic, chopped, until translucent. Add half of onion mixture to potato mixture. Roll out dough to 1 cm. thick. Use top of a glass to cut out circles. Fill each circle of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together. Seal with a fork. Drop in hot boiling water and simmer for 8 minutes, until pierogies float to the top. Drain and fry in butter with remaining onions and garlic for a few minutes until heated through.

 

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About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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