Confessions of campus cooks; recipes revealed
Heather Orlando
Issue date: 1/24/08 Section: Features
Student chefs from Waterman to Whitley conjure up delicacies on a daily basis. Mixing, sautéing and pureeing their way into their classmates' hearts, a growing number of budding chefs are using their college years to perfect that crème brulée recipe or rack of lamb marinade. And, fortunately, they can't possibly eat it all themselves.
The philosophy of cooking
To celebrate the festival of Saint Michael last semester, sophomore Monica Way carved and stewed a pumpkin, honoring a family tradition.
"The festival of Saint Michael, or Michaelmas, is a Victorian celebration on Sept. 29 that my family celebrates for fun," Way said. "The holiday is connected with the legend of St. George and the Dragon."
In honor of the legend, Way also baked a pastry dragon made from sweet dough called Coventry Cake, dried fruit meats, spices, lemon zest and butter.
Way's two favorite recipes to make on campus are pancakes and peanut butter chicken.
Although meat can be expensive, Way suggested looking at Wal-Mart for good shrimp, chicken and lamb roasts at reasonable prices.
Cooking has become a valuable ministry for Way, a way to connect to others and retain a family-centric culture she said the country is regrettably leaving behind.
"Cooking is an art our culture is fast losing," Way said. "It is a great ministry for friends in college, and I also want to be able to provide healthy and delicious food for my family one day. Family dinners are very important and something moms can do to minister to their families."
Keeping it natural
Junior Anna Johnson, the founder of Hillsdale College's Sustaining Traditions organics club, goes to Ann Arbor to buy produce at the Farmer's Market with other club members when they can make time in their schedules. Because she values local and organic ingredients, Johnson likes to support farmers from the area, but she said chain stores can suffice in a bind.
"Ann Arbor is a great resource, although I've found that Kroger has a pretty large organic section as well," Johnson said.
She said she does not get to cook meals very often but that she tries to give at least one dinner party a semester.
"Last [year] we had a dinner and made carnitas, a slow-roasted pork shoulder rubbed in spices. You just pull it off and eat it like fajitas.
"It is so good!" Johnson said. "This semester I think we're going to try fondue."
The fellowship of food
"I really like to feed people," junior Rebekah Wilhelm said, while she offered students her honey banana muffins.
Wilhelm said she invites five or six friends over on Sunday mornings for breakfast, serving an array of eggs, scones and other treats.
"It's a really good way to start your Sunday," she said, "with good food and good fellowship."
Wilhelm said she bakes at least twice a week for her reading club and a men's Bible study in Neidfeldt Residence.
"The hardest part about cooking on campus is that you don't always have someone to help you eat it," Wilhelm said. "At home I have siblings, so it's always devoured."
Sophomore Sarah Howard also enjoys the fellowship cooking provides. Last semester she and other Waterman residents cooked chicken marsala for Associate Professor of English John Freeh. The group enjoyed it so much they are discussing hosting a different professor every month.
Howard also hosts tea on Tuesday nights and said they have dinner in Waterman "pretty consistently" on Saturdays.
"I love the ability to be hospitable," Howard said. "It's a great feeling."
The philosophy of cooking
To celebrate the festival of Saint Michael last semester, sophomore Monica Way carved and stewed a pumpkin, honoring a family tradition.
"The festival of Saint Michael, or Michaelmas, is a Victorian celebration on Sept. 29 that my family celebrates for fun," Way said. "The holiday is connected with the legend of St. George and the Dragon."
In honor of the legend, Way also baked a pastry dragon made from sweet dough called Coventry Cake, dried fruit meats, spices, lemon zest and butter.
Way's two favorite recipes to make on campus are pancakes and peanut butter chicken.
Although meat can be expensive, Way suggested looking at Wal-Mart for good shrimp, chicken and lamb roasts at reasonable prices.
Cooking has become a valuable ministry for Way, a way to connect to others and retain a family-centric culture she said the country is regrettably leaving behind.
"Cooking is an art our culture is fast losing," Way said. "It is a great ministry for friends in college, and I also want to be able to provide healthy and delicious food for my family one day. Family dinners are very important and something moms can do to minister to their families."
Keeping it natural
Junior Anna Johnson, the founder of Hillsdale College's Sustaining Traditions organics club, goes to Ann Arbor to buy produce at the Farmer's Market with other club members when they can make time in their schedules. Because she values local and organic ingredients, Johnson likes to support farmers from the area, but she said chain stores can suffice in a bind.
"Ann Arbor is a great resource, although I've found that Kroger has a pretty large organic section as well," Johnson said.
She said she does not get to cook meals very often but that she tries to give at least one dinner party a semester.
"Last [year] we had a dinner and made carnitas, a slow-roasted pork shoulder rubbed in spices. You just pull it off and eat it like fajitas.
"It is so good!" Johnson said. "This semester I think we're going to try fondue."
The fellowship of food
"I really like to feed people," junior Rebekah Wilhelm said, while she offered students her honey banana muffins.
Wilhelm said she invites five or six friends over on Sunday mornings for breakfast, serving an array of eggs, scones and other treats.
"It's a really good way to start your Sunday," she said, "with good food and good fellowship."
Wilhelm said she bakes at least twice a week for her reading club and a men's Bible study in Neidfeldt Residence.
"The hardest part about cooking on campus is that you don't always have someone to help you eat it," Wilhelm said. "At home I have siblings, so it's always devoured."
Sophomore Sarah Howard also enjoys the fellowship cooking provides. Last semester she and other Waterman residents cooked chicken marsala for Associate Professor of English John Freeh. The group enjoyed it so much they are discussing hosting a different professor every month.
Howard also hosts tea on Tuesday nights and said they have dinner in Waterman "pretty consistently" on Saturdays.
"I love the ability to be hospitable," Howard said. "It's a great feeling."
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