Favourite Recipes of the Stanford Each day Workers

No meals journal could be full and not using a few recipes. We requested The Each day workers for a few of their favorites — whether or not they be household traditions, enjoyable to cook dinner or simply plain tasty — and compiled them right here.

Lumpia (Filipino spring roll) — Alexa Gold

That is my mother’s recipe for lumpia, a Filipino spring roll. My mother immigrated to the US on the age of 10, the place she was met with criticism of the aromatic Filipino meals she would convey to the cafeteria in school. If solely these youngsters might style this recipe she’s perfected through the years — bigotry isn’t any match for taste.


  • 1 tablespoon vegetable oil
  • 1 pound floor pork
  • 2 cloves garlic, crushed
  • ½ cup minced carrots
  • 2 cups bean sprouts
  • 1 teaspoon floor black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon soy sauce
  • 30 spring roll wrappers
  • 2 cups vegetable oil for frying (or as wanted)


Warmth 1 tablespoon vegetable oil in a big skillet over excessive warmth. Add pork; cook dinner till now not pink. Take away pork from the pan and put aside. Drain a lot of the grease from the pan, leaving only a skinny coating.

Add garlic to the pan; cook dinner and stir till aromatic. Stir within the carrots, bean sprouts and cooked pork. Season with pepper, salt and soy sauce. Take away from the warmth, and put aside till cool sufficient to deal with.

Assemble the lumpia.

Place roughly 3 tablespoons of filling close to reverse corners of a lumpia wrapper, leaving 1 ½ inch area at each ends. Fold the 1 ½ inch ends alongside the aspect of the filling. Roll the wrapper neatly and tightly. Proceed rolling till there’s solely about an inch of the wrapper left on the prime. Utilizing your fingers, moist the highest of the wrapper and seal the roll.


Warmth ½ inch of vegetable oil in a skillet over medium warmth.

Place 3 to 4 lumpia (is determined by the scale of the skillet) into the new oil with the seams dealing with down. Fry, turning often, till all sides are golden brown. Switch vertically to a paper towel-lined bowl to empty oil. Fry remaining lumpia. Serve together with your favourite dipping sauce similar to candy chili, candy and bitter or soy sauce.

Grandma and Oriana’s Apple Pie — Oriana Riley

This pie is what my grandma and I make each Thanksgiving. We sneak off to her home throughout the road from my aunt and uncle’s whereas the remainder of the household makes turkey and aspect dishes. We hearken to music and eat chunks of apple lined in cinnamon and brown sugar. We’ve lately let my youngest cousin be part of the workforce; it’s a giant deal. We’re the bosses of Thanksgiving. It’s pie or bust.

Favorite Recipes of the Stanford Daily Staff

Steak au Poivre — Theo Baker

Favorite Recipes of the Stanford Daily Staff

That is my favourite recipe to make after I’m cooking for somebody for the primary time! I usually make it after I go over to folks’s homes and am invited to cook dinner — it’s a implausible present for not all that a lot effort. I often pair with a frisée salad and roasted potatoes, and I virtually all the time observe up with do-it-yourself lava muffins or soufflés (the distinction in effort is… important).

Don’t be intimidated by flambéing, it’s actually fairly straightforward! So long as you could have a protracted match or torch, you may preserve your fingers safely out of burning distance; as a newbie, there’s actually no must deal with the pan whereas the alcohol is burning off, simply make sure that the pan is off the flame if you add the alcohol, set ablaze and voila!


  • 4 boneless New York Strip or Ribeye (~1 ½ inches thick)
  • Kosher salt
  • 3 ounces (roughly a full container) entire black peppercorns, plus extra as wanted
  • 3 tablespoons vegetable oil
  • 3 tablespoons unsalted butter
  • 2 thyme sprigs
  • 2 medium garlic clove (smashed, pores and skin eliminated)
  • ½ massive shallot (about 1 ½ ounces; 40g), minced
  • 2 tablespoons brandy or cognac
  • 3/4 cup low-sodium hen broth
  • 3/4 cup heavy cream
  • 1 teaspoon Dijon mustard
A pan erupts in flame as Theo flambés his steak.


  1. Season the steaks on all sides with kosher salt and push into pores and skin. Let relaxation at room temp for Half-hour minimal.
  2. Use a mortar and pestle to roughly crush the peppercorns (you undoubtedly need some massive chunks nonetheless, like a half or quarter of the scale of the peppercorn). In case you don’t have one, place the peppercorns in a Ziploc and use a heavy skillet or hammer to crush.
  3. Preheat oven to 350. You’ll end cooking your steaks in right here if mandatory whereas prepping the sauce so go forward and get out a wire-rimmed baking sheet.
  4. Press steaks into the peppercorns, coating either side evenly and putting on wire-rimmed baking sheet. You need it to be fairly lined! Go forward and mince the shallot and prep the garlic if you happen to haven’t.
  5. In a heavy skillet — ideally forged iron — warmth the vegetable (or different impartial) oil. Please don’t use olive oil!! It has a low smoke level and every little thing will begin to burn. As soon as the oil is shimmering, add the steaks to the pan. 
  6. Cook dinner for about three minutes (or till there’s good colour) earlier than flipping steaks. Then add butter, garlic and thyme to pan and baste till you could have good golden colour.
  7. Take away steaks and placed on wire-rimmed baking sheet. In the event that they’re at 125, depart them to relaxation, they’re performed. In any other case, end off in oven to your preferences.
  8. Pour off a lot of the fats within the pan and take away garlic and thyme. On medium warmth, add the shallot and cook dinner till tender (roughly two minutes).
  9. Flambé! Take away pan from warmth and add brandy/cognac. There are alternative ways you may mild it; I are inclined to angle the pan away from me so the liquid collects and use a torch to get it to burn.
  10. As soon as alcohol has burned off, add in your inventory and produce to a simmer, stirring with a picket spoon to scrape up the fond. Add in your cream and simmer, stirring steadily, till the sauce is thick sufficient to coat the again of a spoon. Stir in mustard and add salt as mandatory.
  11. Relaxation and slice your steak and serve!
Finished steak, cut into half-inch-thick strips for serving.

Matzo Ball Soup — Carolyn Stein

At any time when I consider house, this recipe is among the first issues that come to thoughts. At any time when I used to be sick rising up, I might ask my mother to make this dish. Now, after I get sick at Stanford, all I take into consideration is how a lot I want I had my mother’s soup to maintain me heat.

The soup itself is mild however the matzo balls make it hearty. Professional tip: get a slice of challah bread and dip it within the soup — it’s a recreation changer!

Hen Soup

  • 1 roasting hen, 5-6 lbs., minimize up into components
  • 2 massive yellow onions, peeled and scored
  • 4 massive carrots, peeled and minimize into thirds
  • 4 stalks celery, minimize into thirds, and a handful of celery leaves
  • 2 teaspoons kosher salt

Put all components in a stockpot. Fill the stockpot with chilly water till the components are simply lined. Carry to a boil and skim off the froth and fats that rises to the floor. Cut back the warmth to a simmer and cook dinner for about 1-1 ½ hours, periodically skimming off the froth that seems. You’ll know the soup is finished cooking when the hen meat falls off the bone and the kitchen is stuffed with the scrumptious odor of hen soup.

When the soup is finished, take away the hen from the pot. When the hen is cool sufficient to deal with, shred the meat and discard the bones and pores and skin. Pressure the soup by way of a colander right into a separate container. Return the strained broth to the stockpot. Reduce up the carrots, celery and onions into small items and add, together with the shredded hen, to the broth. Heat the soup, season to style with salt and serve with cooked egg noodles and matzo balls.

Matzo Balls

  • Substances
  • 4 massive eggs, frivolously whisked
  • 4 tablespoons canola or vegetable oil
  • 1 teaspoon kosher salt
  • 1 cup matzo meal
  • 4 tablespoons hen broth

Evenly combine collectively the oil and the eggs in a big bowl. Add the salt and matzo meal and blend collectively till simply mixed. Evenly combine within the hen broth. Cowl the bowl with plastic wrap and place within the fridge for 20-Half-hour till agency. Carry a big pot of salted water to a boil. Moist your fingers and kind matzo balls by gently rolling the combination into balls the scale of golf balls. Rigorously drop the matzo balls into the boiling water. When the water returns to a boil, flip the warmth all the way down to a simmer and canopy the pot. Cook dinner for Half-hour. Add matzo balls to hen soup and luxuriate in!