Cooking By The Book Never Use a Messy Recipe.
Section  1
2  Cooking by the Book
Cooking by the Book Never Use a Messy Recipe.
A Collection of Recipes from Cal Poly Graphic Designers Section  3
4  Cooking by the Book
Break it down now, Side Dishes
7
Soup and Noodles
13
Main Dishes
23
Desserts 43
Section  5
6  Cooking by the Book
Side Dishes
Section  7
Savory Steamed Cabbage Serves 4 // Recipe from Isabela Presedo-Floyd
Ingredients
Cook
• 2 tbsp of cooking oil (I recommend avocado oil for its high smoking point)
Cut the head of cabbage in half, then chop it into large pieces. Remove any bruised or wilted leaves. Chop green onions or scallions. Peel and mince garlic.
• 3 green onions or scallions, chopped (can also be substituted by 2 tbsp of chopped onion, if necessary)
In a large, lidded pot, mix the cooking oil, green onions or scallions, and garlic. Cook on medium to high until the green onions or scallions become slightly translucent and the garlic starts to brown. Turn the heat down to medium.
• 1 tbsp of minced garlic • ½ head of cabbage • ½ cup of water • 2 tbsp of soy sauce
Add the chopped cabbage and stir so that the oil, green onions or scallions, and garlic are evenly mixed. Then add a 1/4 cup of water and cover the pot, letting the cabbage steam for about a minute and a half or until bright green.
Stir again, 2 tbsp of s for about a cabbage w it should b to taste. Tu cabbage r
Originally, noodles (M though the was the on find in the serve it wi peas) or o
I chose this recipe b from Uruguay to th Carolina. Because My grandmother o belonging to a Chi cultures once more tradition of prepari her black eyed pea cabbage in this sty
8 Cooking by the Book
, add another 1/4 cup of water and soy sauce. Cover and let steam a minute and a half. This time the will be a little less bright green, but be more tender. Add more soy sauce Turn off the stove and stir until the reaches desired tenderness.
, this cabbage was to be served over My family always says spaghetti, ey admit that is because spaghetti nly type of noodle they could easily e U.S. at the time), though we often ith other dishes (like black eyed on its own.
because I love its story. When my mother and her family moved he United States, my grandfather was going to college in South of this, they lived in student housing near other immigrant families. often traded recipes with their neighbors, this recipe originally inese immigrant family who lived next door. This recipe blended e when my mother moved to Louisiana years later and adopted the ing black eyed peas and cabbage as a New Year’s Day meal. While as recipe was drawn from Louisiana, she has always prepared the yle.
Side Dishes  9
Holiday Ranch Crackers Serves 8 // Recipe from Kyle Branch
Ingredients
Cook
• One package 1.0-oz. Hidden Valley Ranch Milk Recipe Original Ranch Salad Dressing Mix
Combine Hidden Valley Ranch Salad Dressing Mix with dill weed and oil. Pour over crackers, stir to coat. Place in warm oven (250 degrees Fahrenheit) for 15 to 20 minutes. Stir gently halfway through baking.
• ½ tsp dill weed • ¾ cup salad oil • 5 cups (11 ounces) plain oyster crackers
Optional • ¼ tsp lemon pepper • ¼ tsp garlic powder
"This recipe was a random clipping from a magazine that I ended up helping my mom make for Christmas one year. Since then, it has become a tradition for me to prepare this simple snack for every family get-together."
10 Cooking by the Book
Molletes Serves 4 // Recipe from Joshua Ronda
Cook
Ingredients
Cut the bolillos/bread in half lengthwise. Spread the beans evenly on all the bread pieces. Sprinkle cheese on each bread piece. Toast pieces in the toaster oven for about 4-5 minutes until the cheese is melted.
• Bolillos (4 loaves, a sectioned baguette is also a good alternative)
To make the pico, dice the tomato, onion and chiles, and roughly chop cilantro. Mix in a bowl with a squeeze of lime and salt. Serve molletes with pico de gallo on the side.
• Cheese (Mozzarella or Monterey Jack work just fine) • 1 can of refried beans
For the pico de gallo: • 1 large tomato or 2 small tomatoes • ⅓ of an onion • 2 serrano chiles • 1 lime • ⅓ cup cilantro • Salt
"This is a classic Mexican dish, typically eaten at breakfast (or even as a snack). Ever since I was little, my parents would always make this dish for our family that we would then eat together at the table. I would also always eat this with my grandparents, uncles, aunts, or cousins whenever I visited my family in Mexico."
Side Dishes 11
12  Cooking by the Book
Soups and Noodles
Section  13
vServes 4–5 Bowls
// Recipe from Amber Chiang
Ingredients
C
Braised Beef
Beef Bone Stock
Sauerkraut Topping
B
• 1 kg well-marbled beef chuck
• 2 kg of big bones of cattle
• 8 tbsp of sauerkraut
• 2 tomatoes, peeled and diced
• 1 broiler chicken
Cu th cu af du
• 1 onion, thinly sliced • 8 tbsp. soy sauce • 2 tbsp. spicy bean paste • 1 tbsp. (Shacha) Sand tea sauce • A little white pepper powder • A tsp sesame oil • 1 tbsp. rock sugar • 4 tbsp. rice wine • Fresh white noodles • 2 to 2.5 liters of beef bone soup
14 Cooking by the Book
• 1 large slice of onion • 1 large carrot • 8 cloves of garlic • 3 star anise • 2 tsp peppercorns • 3 pieces of nutmeg, cracked • 2 pieces of cardamom, cracked • 10 slices of ginger • 2 sticks of cinnamon • 2 bay leaves • ¼ bottle of rice wine • 2 tbsp Chenpi (sundried tangerine peel)
• 4 cloves of garlic, minced • 2 red peppers, thinly sliced • 4 green onions, chopped • 1 tsp sugar
Ba th
Pu gi un se to an st
Po to ro ou
Pu m
Cook
Braised Beef
ut the beef into cubes and boil it until here is no blood. (The meat should be ut to 1/3 more than the size you want fter cooking because it will shrink uring cooking).
ake the spices in a dry pan and placed hem in a cloth bag or tea bag.
ut the oil in the pan, first simmer the inger, then add the onion and stir fry ntil golden. Continue to put a little esame oil and put the garlic and pepper o the scent (The onion is thinly sliced nd is easy to melt into the soup when tewed).
our the sauce into the pot and continue o put spicy bean paste, sand tea sauce, ock sugar, and white pepper to bring ut the fragrance.
ut the boiled beef and stir fry for a few minutes.
Put in the tomato and fry until it is soft. Add beef bone broth, rice wine, and the spice bag. The stewing time is as follows: More fat, beef ribs / boneless short ribs — within 1 hour or less Moderately oily parts, brisket or flank - 2 hours No fat, but delicate meat - 2 hours If you use a pressure cooker, it can be done in 1 hour in 20 minutes (refers to the traditional pressure cooker, not electronic) Skim the oil floating on top of the soup. Boil the noodles and two pieces of Taiwanese cabbage. Put in a bowl, add the beef and soup, fried sauerkraut, parsley, and chopped green onion.
Soups and Noodles  15
Cook Beef Bone Soup Place 2 kg of big bones of cattle, 1 broiler chicken, 1 large slice of onion, 1 large piece of carrot, 8 cloves of garlic, and put them in a baking pan. Apply a little oil.
liters of water. Pour hot water into the baking pan and pour the juices at the bottom of the pan into the stockpot.
Put it in a 400 degree Fahrenheit oven and bake for about half an hour (turn it halfway) until the surface is browned. If you find that the bones and meat are starting to burn in the middle, turn the temperature down a bit.
Put in 2 pieces of bay leaf, 3 pieces of nutmeg, 10 pieces of ginger, 1 piece of celery, 1/4 bottle of rice wine, a few pieces of black pepper. Boil and then turn to low heat, cover, and cook for at least three hours. It is best to cook for more than five hours. Skim in the middle, but do not stir.
Put the baked ingredients in a large stockpot (at least 12 liters) and add 10
After cooking and cooling, pick up the oil on the surface and filter out the stock.
"I chose this recipe because it’s not just a family recipe, it’s a traditional s or stew in Mexico. Every family has their own way of making it, some ad chile peppers or other minor ingredients, but it’s essentially the same; th just how my family makes it in special events like Christmas or New Yea
16 Cooking by the Book
Topping Soak the sauerkraut in water to remove excess salt. Squeeze out the water and chop. Put a little oil in a pot and sautĂŠ the minced garlic and pepper. Add the sauerkraut, add a little sugar, stir-fry over the medium heat. Chop the green onion and add toppings to the beef noodle soup
*If you only need the broth for the beef noodle recipe above, use about 1/2 kilogram of beef bone, add about 3 liters of water, and cook 2.5 liters of broth. The whole recipe makes about four or five bowls of beef noodles, each bowl requiring about 500 mL of soup.
soup dd his is ars."
Soups and Noodles  17
Chicken Pozole (Hominy) Serves 10 // Recipe from David Del Pilar
Ingredients
Cook
• 100 oz can of hominy (any brand)
In a pot, boil the water together with the hominy for approximately 20 minutes
Cut the avocado reserve
• 1 gallon of water
Add the chicken, garlic, thime, marjoram, bay leaf, salt to taste, cilantro and an onion, let it boil for 30 more minutes or until the chicken is well cooked
Shred the cabba and reserve.
• 1 whole chicken • 1/2 of a cabbage • 2 cloves garlic • 2 branches of thyme • 5 branches of cilantro • 1 oz of marjoram
Cut the lemons into 4 pieces each and reserve
When the homin bowls and add l shredded lettuce own pleasure.
Cut the onions into small dices of approximately 1/2 cm and reserve.
• 2 bay leaves • 3 avocados • 2 medium whole onions • 3 lemons • 2 oz oregano • Salt
"I chose this recipe because or stew in Mexico. Every fam chile peppers or other minor just how my family makes it
18 Cooking by the Book
os into small slices and
age into small pieces
ny is ready, serve in lemon, onions, oregano, e and avocado to one’s
it’s not just a family recipe, it’s a traditional soup mily has their own way of making it, some add r ingredients, but it’s essentially the same; this is in special events like Christmas or New Years."
Soups and Noodles 19
Pho Gà Serves 7–8 // Recipe from Caitlin Chan
Ingredients
Cook
• 3 liters of water
Toast the cinnamon and star anise in a dry pan over medium-high heat for about 2–3 minutes to get the flavor and aroma out.
• 4 lb whole chicken • 1 onion, cut in half • 30 g ginger • 2–3 star anise • ¼ Saigon cinnamon • 1 big tsp/80g rock sugar • 2 tbsp fish sauce • 1 tbsp salt (or to taste) • ¼ cup cooking oil • 1 shallot, very thinly sliced • fresh or dry rice noodles • 2 scallions and cilantro, sliced thinly • garnishes, ex. Thai chili, lime, bean sprouts, mint, basil
20 Cooking by the Book
Use the same pan and roast the onion and ginger for about 10–15 minutes, until they get black on the outside and leak juice. Remove them from the pan. Slice the ginger and peel the onion by removing the tip and root but retaining its shape. Clean out the chicken and rinse it under cold water. Place the chicken in a large pot and pour 3 liters of water, adding the salt, sugar, and roasted onion and ginger after it. Cover the pot and bring it to a hard boil for 15 minutes. Check once in a while and remove the scum that’ll accumulate on the surface of the soup (pro tip: don’t stir the soup at this point to keep it clear). Cover and reduce the heat to low,
letting simmer fo to skim as neede
Remove the chic a large bowl of ic texture of the me the chicken meat
Add the toasted along with 2–3 ts taste. Simmer for without the lid on
For the fried shal pan over medium oil and spread th evenly and cook brown. This shou minutes. Remove on a paper towel
Serve the soup o pho noodles and what garnishes ( have, to taste.
or 1 hour and continuing ed.
cken from the soup into ce water to make the eat nice. Shred or slice t to prepare for serving.
spices into the soup sp fish sauce, or to r another half an hour n.
llots, heat over a large m heat. Add the cooking he shallots into oil until a light golden uld take about 2–3 e from heat and place l to remove extra oil.
over a bowl of cooked d chicken, adding in (and fried shallots) you
"I chose this recipe because I eat it at least once a week at home, and never at school. Even though it’s one of my favorites, I never order it at a restaurant, partly because I think my parents make it best, and partly because I can’t pronounce the Vietnamese word for chicken (gà)."
Soups and Noodles 21
22  Cooking by the Book
Main Dishes
Section  23
Carne en su Jugo - Jalisco Style Serves 4 // Recipe from Amanda Chevere
Ingredients • 1 lbs. Texas wagyu sirloin tip, thinly sliced • 4 slices applewood bacon • 4 cups of freshly cooked beans, • 1-1/2 tbsp Worcestershire sauce • 1 cup of bean broth from the beans you cooked. • 4–6 cups of water • ½ white onion • 1 garlic clove • 3–4 small-medium green tomatillos • 1 chile serrano fresco • 1/2-bunch of fresh cilantro • Salt and pepper
24 Cooking by the Book
Cook Garnish • ½ white onion small diced • ½ cup finely chopped cilantro • 2-3 limes cut in quarters • bacon pieces. • corn tortillas is a must!
Charred Onions • 8-10 round green onions • 1 tbsp bacon fat Place onions on a small cast iron pan, or a baking sheet lined with foil paper, roast slowly until charred. Rotate them every so often, until they have char blisters all around.
In a large enameled pot, crunchy. Remove the bac a paper napkin and remo fat, leaving about 2 tbsp
Add the thinly cut meat, and a few dashes of Wor
As soon you see juices c start removing them with aside in a little ramekin, dish.
Keep removing the juice toss every now and then browning.
In the blender goes the t Serrano, cilantro, and 2 c until it turns into liquid, t of water to blend. Set as
, saute the bacon until con bits, place them over ove some of the bacon on the pot.
season with salt, pepper rcestershire sauce.
coming out of the meat, h a ladle and set them to be used later on the
es as the meat cooks, n, until the meat starts
tomatillos, garlic, onion, cups of water. Blend well then add another 2 cups ide.
At this point your meat should be a little brown. Add to the pot the bean broth, the tomatillo cilantro, onion garlic, serrano blend, and the reserved meat juices that you where reserving all along. Add a pinch of salt and pepper to taste. Cover with a lid and low simmer for 20-25 minutes. Taste the meat for tenderness. If the meat is still a bit tough, simmer for another 10 minutes and add a bit more water if necessary. Usually this will depend on the type of meat you buy. Once the meat is tender, and the broth is on point, add the cooked beans and adjust if it needs more liquid. Bring the broth to a rapid simmer until the beans warm up. Turn off the heat, and ready to serve! Garnish with limes and cilantro if you feel necessary
"This dish was first introduced to me at my family’s ranch in Guadalajara, Mexico and has become a staple at my family get togethers ever since. This is traditionally served on a cold day and/or night, and to be served in good company. I chose this dish because it reminds me of home." Main Dishes  25
Croatian Sarma Serves 20 // Recipe from Nikolina Cargonja
Ingredients • 11–2 large heads of sour cabbage (sauerkraut) • 1 rack of smoked pork ribs • 1 lb ground pork • 1 lb ground beef or veal • 1 cup uncooked long-grain white rice • 1 onion finely chopped • 2–3 cloves minced garlic • 1 Tbsp Vegeta • 1 Tbsp paprika • 1 tsp ground black pepper • 1/2 cup of beer (for binding) *classic recipes use eggs (1–2) but it makes the meat harder • Jar of chopped sauerkraut (optional)
26 Cooking by the Book
Optional—Pickled Cabbage Preparation
Cook
Core the cabbage heads and add a handful of rock salt or coarse salt into core head of cabbage(s) and place into a clean/sterile bucket. Fill bucket with water until covered. Place heavy covering on top so cabbage stays fully submerged. Let pickle (sour) for 6 weeks.
Separate the Form small o each one into Sarma rolls.
Mix all ingred
Layer bottom sauerkraut. A ribs.
Continue laye with a little m just cover, or more sour.
Bring to boil t necessary.
Optional, add potatoes
"This dish was first introduced to me at my fam Mexico and has become a staple at my family is traditionally served on a cold day and/or nig company. I chose this dish because it reminds
dients together in large bowl (except cabbage and ribs).
cabbage leaves making sure to keep each leaf in tact. oblong rolls of meat mixture (about 1/2 cup) and wrap/roll o an individual cabbage leaf, tucking sides in, creating
m of a large pot with leftover cabbage leaves or Add a layers of Sarma rolls followed by a layer of pork
ers until you run out of rolls or room in your pot. Finish off more sauerkraut or cabbage leaves. Fill pot with water to you can use brine from your cabbage if you like it a little
then simmer for on low for 3 hours, add water if
d a little tomato sauce. Serve by itself or with mashed
mily’s ranch in Guadalajara, get togethers ever since. This ght, and to be served in good s me of home."
Main Dishes  27
Dry-Pot Cauliflower Serves 1–2 // Recipe from Betty Che
Ingredients
Cook
• ½ head cauliflower, cut into florets
Heat 2 tbsp of vegetable oil in a wok over medium heat. and ginger, and cook for about 1 minute while stirring th they don’t burn.
• 1 link of Chinese sausage (Lap Cheong), cut into small cubes • 5 cloves garlic, crushed and chopped • 6 slices of ginger, cut into thin strips • 4 green onions, chopped • 6 Chinese dried red chili peppers, chopped
Turn up the heat to high, add the Lap Cheong and cook Add the cauliflower (keep the heat on high), and cook fo minutes.
Add the green onions and the Chinese dried red chili pe with salt if needed.
Cover the lid and bring everything to a simmer. Add a lit if pan gets too dry. Uncover, give everything another stir over rice!
• 2 tbsp of vegetable oil • ¼ tbsp salt • Water (optional)
"My favorite dish Dry-Pot Cauliflow wanted to recrea all I had to reme is super tasty, in make, and it brin
28 Cooking by the Book
Add the garlic em. Make sure
until browned. or 8-10
eppers. Season
ttle bit of water r, and serve
during my trip to Sichuan, China was their Sichuan Spicy wer. It was super tasty and I absolutely love cauliflower, so I ate it. It took me multiple tries to figure out the recipe since ember it was the taste. This dish is my favorite because it ngredients are cheap and easy to find, it is super simple to ngs me back memories."
Main Dishes  29
Mac and Cheese Serves 6–8 // Recipe from Spencer White
Ingredients
Cook
• 1 box elbow or similar macaroni pasta.
Have a casserole dish ready by rubbing the sides and bottom with butter for taste and easier cleanup.
• 2 cups grated sharp cheddar cheese.
Make pasta per package directions. It takes a while for a large pot of water to boil so start that early. While pasta is cooking (usually 7-9 minutes) make the sauce. Keep a eye on your pasta it will probably be ready before your sauce is done.
• 1 1/2 - 2 cups whole milk • 2 tbsp flour • 2 tbsp butter • 1 package sausage. Cut into bite-size circles. • Salt/Pepper
White sauce:
Melt butter in a saucepan. Add flour to form a paste. This next step is IMPORTANT!
Add the milk SLOWLY, stirring constantly as you add the milk. It should be an ever-thickening process.
A small amount of milk, stir, a small amount of milk, stir etc. This part takes patience and time or it ends up lump and overly thick. After the milk is fully added (remember this may not need all 2 cups) add in about 1 cup of chees
"Ther pare Chee cente is a c
30 Cooking by the Book
a
an
s
e
Salt and pepper to taste. The sauce should be super creamy and thick. Add more milk or cheese if necessary. The pasta should be drained. Put it back in its pot and set it aside with a little bit of butter stirred in. Once the white sauce is done add it to the cooked pasta and stir it all together. If it’s too thick add a bit of milk. Preheat your oven to 350. Now layer the pasta. Add about half to the baking/ casserole dish. Make a layer of the bite-size sausage. Salt and pepper. About 1/4 cup cheese. Repeat. Bake at 350 for 25 minutes.
py r se.
re is a single dish that I always have to eat during a visit to my ents. It is the classic family recipe that is our homestyle Mac and ese. Originally made by my grandmother, the recipe has been a erpiece of family gatherings for generations. Simple as it is, there certain way it tastes that will just remind you of home."
Main Dishes  31
Meatloaf Serves 8 // Recipe from Allison McClain
Ingredients
Cook
• 2 eggs, beaten
In a medium bowl combine eggs and milk; stir in bread c onion, parsley, salt, sage, and pepper. Add ground meat; lightly. Lightly pat mixture into an 8x4x2-inch loaf pan.
• ¾ cup milk • ⅔ cup fine dry bread crumbs or 2 cups soft bread crumbs • ¼ cup finely chopped onion • 2 tbsp snipped fresh parsley • 1 tsp salt • ½ tsp dried leaf sage, basil, or oregano, crushed • ⅛ tsp black pepper
Bake in a 350 degree F oven for 1 to 1-1/4 hours. Spoon o a bowl combine ketchup, sugar, and mustard; spread ov Bake for 10 minutes more. Let stand for 10 minutes befor into eight slices. Enjoy!
Alternative Ham Loaf:
Prepare as above, except use soft bread crumbs. Substit tsp dry mustard for the sage, basil, or oregano and omit Substitute 12 ounces lean ground beef or pork and 12 ou ground cooked ham for the 1-1/2 pounds ground beef, la pork. Bake and let stand as above.
• 1 ½ pounds lean ground beef, lamb, or pork • ¼ cup ketchup • 2 tbsp packed brown sugar • 1 tsp dry mustard
32 Cooking by the Book
"This meatloaf recipe savory ground beef p belly with warmth an potatoes and peas, a
crumbs, ; mix
off fat. In ver meat. re cutting
tute 1/2 the salt. unces amb, or
is only served once a year, on my birthday. The paired with the deliciously sweet sauce fills your nd the comfort of home. Best paired with mashed and the leftovers make great sandwiches."
Main Dishes  33
Pasta with Homemade Marinar Serves 5–6 // Recipe from Sam Rogers
Ingredients
Cook
• 1 medium onion, chopped
While waiting for the water to boil, heat 2 tbsp of the oliv medium saucepan. Add the garlic cloves and cook for 3 Add the onions and saute until they become transparent the San Marzano tomatoes and tomato paste. Stir until e mixed, then stir in the remaining 1 tbsp of olive oil, salt, p garlic powder, basil, and white wine and let it simmer on 15 minutes.
• 6 garlic cloves, pressed • 1 28oz can of San Marzano tomatoes, undrained • 1 can of tomato paste • 3 tbsp of olive oil • 1 tsp of salt • ½ tsp of ground black pepper
Bring 4 quarts of water to boil. Then add a large pinch of drizzle of olive oil, the box of penne pasta. Let it boil for a 8–10 minutes, stirring occasionally. Drain the pasta, pour the sauce over it and enjoy!
• 1 tsp of garlic powder • 1 tbsp of dry basil • ¼ cup of white wine • 1 box of penne pasta
34 Cooking by the Book
"When I was growing up, my mom always m marinara sauce for my brother and I. She le from visiting her grandmother in Italy and w the kitchen. Although this dish has been ma times across generations, this is the first tim ever been written down."
ra Sauce
ve oil in a minutes. t. Add evenly pepper, n low for
f salt, a about
made pasta with earned the recipe watching her in ade countless me the recipe as
Main Dishes  35
Pollo a la Brasa Serves 3 // Recipe from Alexandra Koplan
Ingredients • 1 whole chicken (2-3 pounds)
For the marinade: • 2 tbsp soy sauce • Juice of 2 limes • 5 cloves garlic • 1 tsp fresh ginger, minced • ¼ cup dark beer • 1 tbsp extra virgin olive oil • 1 tsp balsamic vinegar • 1 tbsp huacatay paste • 1 tbsp aji panca paste • 1½ tsps ground cumin • ¾ tsp ground annatto, for the red color • 1 tsp dried oregano • 1 tsp dried rosemary
• 1 tsp salt
36 Cooking by the Book
• ½ tsp freshly ground black pepper • cayenne pepper to taste
For the Sauce: • 2 green jalapeno peppers • 1 cup fresh cilantro leaves • 1 small clove garlic • 1 green onion, chopped • 2 tsps huacatay paste • 1 tbsp aji amarillo paste • 2 tsps fresh lime juice • 1 tbsp olive oil • 2 tbsp Parmesan cheese • ¼ tsp salt • ¼ tsp black pepper • ½ cup mayonnaise
Cook Combine all the marinade blend until smooth.
Loosen the skin on the chi the skin. Place the chicken pour the marinade over. Sw Marinate for at least 6 hour
Preheat a convection oven chicken pieces for 10 minu and roast the chicken for a
Preheat conventional oven chicken pieces on the midd temperature of the chicken minutes.
Remove the chicken from t 10-15 minutes before servin
Serve the chicken with sau
ingredients in a food processor and
cken and rub some marinade under n or chicken pieces in a large bag and wish around to evenly coat the pieces. rs or overnight.
n to 475 degrees F and roast the utes. Reduce the heat to 325 degrees F another 15-20 minutes.
n to 425 degrees F and roast the dle rack of the oven until the internal n reads 160 degrees F, about 45
the oven. Tent the chicken with foil for ng.
uce and thick cut french fries.
"I chose this recipe because my host family would make me this while I was studying abroad in Peru."
Main Dishes  37
Tofu Tacos Serves 4 Tacos // Recipe from Emma Hoban
Ingredients
Cook
• 1 tbsp oil
Sauté onion, garlic and bell pepper in oil for 2 to 3 m add tofu, chili powder, yeast, cumin, oregano, and s three minutes then add tomato sauce and simmer o until mixture is fairly dry.
• Half onion, chopped or 1 tbsp onion powder • Two cloves garlic, crushed or 1 tsp garlic powder • One small bell pepper, diced princess optional
Place a small amount of the tofu mixture on a tortill 1 tbsp oil on both sides until crisp. garnish with lettu tomatoes, avocado, and salsa.
• 1/2 pound firm tofu, crumbled (about 1 cup) • 1 tbsp chili powder • 1 tbsp nutritional yeast • 1/4 tsp each: Cumin and oregano • 1 tbsp soy sauce • 1/4 cup tomato sauce • Corn tortillas • Green onions, chopped • Lettuce, washed and torn • Tomatoes, diced • Avocado, diced • Salsa
38 Cooking by the Book
"My mom always made this for us a spicy mexican-type vegetarian foo everyone loves.
It is a quick dinner, and makes grea (good hot or cold) and also is good veggies you have around the hous wanna get rid of."
minutes, then sauce. Cook over low heat
la and fry and uce, onions,
as kids, great od that literally
at leftovers d with whatever se that you
Main Dishes  39
Turnip Cake Serves 8 // Recipe from Michelle Cao
Ingredients
Cook
• 2 pieces of Chinese style sausage
Let the dried mushroom and dried shrimp sit in cold water for 30 minutes. Chop the scallion and dice the sausage and mushroom.
• 1 fresh daikon radish • 1 ounce dried shrimp • 1 scallion • 5 pieces of dried Chinese black mushroom • 1 tsp salt and pepper • Cooking oil
Grate the radish. Add grated radish and 1 cup water to large pan and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so the radish does not brown. Scoop the cooked radish into a large mixing bowl to cool. Next, pour the remaining liquid into a measuring cup and fill the rest with water until you have 1 cup of liquid and pour it back in with the cooked radish. Heat your pan over medium heat and add a two tbsp oil. Add the dried shrimp, mushrooms, and sausage and cook for about 5 minutes. Then stir in the
chopped scallion a heat to cool.
Add rice flour, salt pepper to the mixin radish and cooking all the dry ingredie incorporated. Add scallion, shrimp, m sausage into the m
Pour the mixture in Place the pan into on medium-high h
Once finished, let i before cutting into Then fry the pieces with medium-low h
Enjoy by dipping in oyster sauce!
"I chose make fo cook the accomp include
40 Cooking by the Book
and remove from the
, sugar, and white ng bowl with the g liquid. Mix until ents are wellin the cooked mushrooms and mixture.
nto a well-oiled pan. a steamer and steam heat for half an hour.
it cool completely o ½ inch thick pieces. s on a well-oiled pan heat.
nto soy sauce or
this recipe because it is one of my favorite meals that my mom would or me. She would usually make it during Chinese New Years and em for breakfast. It is also a main dish in dim sum, that is usually panied by hot tea. I also just miss Chinese food. (disclaimer: does not any turnip, it is just the more well-known name when ordering)." Main Dishes  41
42  Cooking by the Book
Desserts
Section  43
Banana Muffins Serves 12 // Recipe from Calista Lam
Ingredients
Cook
• 1-1/2 cups all-purpose flour
In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
• 1 cup sugar • 1 tsp baking soda • 1/2 tsp salt • 3 medium ripe bananas • 1 large egg, room temperature
Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
• 1/3 cup vegetable oil • 1 tsp vanilla extract
"I chose this recipe because it makes me feel good about myself. Sometimes I say that they’re healthy to justify making them. But actually, these muffins have, like, zero nutritional value. I also chose this recipe because I often buy bananas and then forget I bought them until they get hecka ripe. Then I’m like “Oh, I should probably eat those.” So this is a good recipe for non-overly-ripe-banana-wasters. This recipe is significant to me because once I ate a lot of these muffins instead of buying normal food. These banana muffins sustained me for almost a week. I would not be here today if not for this basic banana muffin recipe."
44 Cooking by the Book
Madeleines Serves 5-10 // Recipe from Joshua Ronda
Cook
Ingredients
Preheat oven to 400 degrees and melt the butter
• 1 ¼ cup sifted flour
Use mixer at high speed to mix eggs and sugar until creamy. Add flour and melted butter. Add vanilla
• ¼ lb of butter
Wipe the molds with butter. Pour dough into prepared molds and bake for 10 minutes in 400 degree oven.
• ¾ c white sugar • 2 eggs • 1 tsp vanilla • Powdered sugar
Remove from mold. When cool, sprinkle with powdered sugar.
"This is a recipe my great-grandmother passed down to my grandmother who passed it to my mom. I always remember the delicious madeleines and how hard it was to “just have one”. My great grandmother made a note on the recipe that said: “This is from a French Cookbook. It’s the easiest of all the Madeleine recipes I have. I always kept frozen butter on hand so I could fix these in a hurry.”
Deserts 45
Mango and Sticky Rice Serves 4 // Recipe from Jessica May
Ingredients
Cook
• 1 cup white glutinous rice or sweet rice
Wash rice; place in a bowl. Cover with cold water; soak 4 to 6 hours. Drain well. Place in a colander or sieve with fine holes. Set colander on a rack over water in a large pot; water must not touch rice. Cover pot; bring water to a boil. Reduce heat slightly; steam rice 25 minutes.
• 1 (14-oz) can coconut milk (1-¾ cups) • ⅓ cup sugar • ¾ tsp salt • 2 medium to large mangos • 1 tsp toasted sesame seeds
Meanwhile, open can of coconut milk carefully without shaking. Spoon off ¼ cup of thick milk that has risen to the top. Place in a small bowl, cover, and refrigerate. Stir remaining coconut milk to blend. Measure ½ cup; reserve remainder for another use. Stir coconut milk, sugar, and salt in a bowl until sugar is dissolved. Remove rice from steamer. Spoon into 1-½ quart baking dish. Stir sugar mixture into rice. Cover, return to steamer and steam 10 more minutes. Remove baking dish to a rack. Let rice cool, covered, to room temperature. Peel mangoes; slice pulp. Divide rice among dessert plates. Top with 1 tbsp reserved thick coconut milk. Sprinkle with sesame seeds. Garnish with mango slices.
"My mom only makes mango and sticky rice for special events, such as birthdays and Lunar New Year. The coconut milk adds both its flavour and creaminess, it can be eaten hot or cold – if eaten cold add a bit more coconut milk to the rice. It is sometimes topped with crunchy toasted mung beans."
46 Cooking by the Book
Marble Bundt Cake Serves One Cake // Recipe from Charlotte Rubel
Cook
Ingredients
Add first seven ingredients, one at a time, mixing slowly after each addition. Beat for 2 minutes at medium speed. Place ¾ of the batter in a wellgreased bundt pan. Mix remaining batter with chocolate syrup. Pour chocolate mixture on plain batter and cut through with a knife. Using a large cooking spoon, fold the batter over once around the pan to to achieve the marble effect.
• 1 pkg yellow cake mix
Bake at 350 degrees for 45 to 60 minutes, or until cake pulls away from the sides of the pan when gently touched or a long wooden toothpick comes out clean when stuck in the cake. Cool in the pan for 20 minutes and invert the cake over a plate. Allow to cool completely before dusting the cake with powdered sugar.
• 1 pkg (3 oz) instant lemon pudding • ¾ cup water • ¾ cup oil • 1 tsp vanilla extract • 1 tsp almond extract (optional) • 4 large eggs • 5 oz chocolate syrup • Powdered sugar for dusting on top of cake
"From since I can remember, my grandma has always made the best desserts. This recipe is my favorite. Every year I would look forward to go to my grandma’s house during the holidays because I knew after dinner I was going to get a slice of marble cake. She put so much time, precision, and love into this recipe that when you make this cake it is bound to be delicious."
Deserts 47
Sweet Homemade Granola Serves 10 // Recipe from Mariana Silverman
Ingredients
Cook
• 3 cups of rolled oats
Preheat oven to 250 degrees.
• 1 ½ cups of smashed raw almonds
Mix all the dry ingredients together in a large bowl (includes the oats, almonds, coconut, and fruit.) Whisk together the coconut oil and maple syrup and then heat in a microwave for 30 seconds. Add the wet mixture directly to the oats mixture, mix well.
• 1 cup shredded coconut • 2 cups dried fruit • ¾ cup coconut oil • ½ cup maple syrup
Combine all (if you haven’t already) in a large bowl. Spread it evenly on a (or several) parchment lined baking sheet. Bake for 1 hour and 15 minutes. Let cool. Sprinkle salt on finished product. Store in an air-tight container- will NEVER expire. Money back guarantee.
"This recipe is significant to me because it is one of the first dishes my family started making every week after we moved houses. It has a consistently sweet and delicately fruity taste and instantly makes you feel at home. Best served with plain or vanilla yogurt and a fruit of your choice!"
48 Cooking by the Book
Zucchini Bread Serves One Loaf // Recipe from Erica Kemp
Cook
Ingredients
In a large bowl, mix together eggs, oil, sugar and vanilla extract. In another bowl, mix together flour, salt, baking soda, cinnamon, and baking powder. Slowly add flour mixture to egg mixture until well blended. Stir in zucchini and carrots.
• 3 eggs
Bake in 2 greased and lightly floured loaf pans. Bake 350 degrees F for 60 minutes or until wooden pick comes out clean. Cool on rack for 15 minutes. Loosen sides and remove from pan. Cool completely before slicing. Can be frozen-double wrap.
• 3 cups all purpose flour
• 1 cup vegetable oil • 2 cups sugar • 1 tsp vanilla extract • 1 tsp salt • 1 tsp cinnamon • ¼ tsp baking powder • 2 cups grated zucchini • 1 cup grated carrots
"This recipe has always been a special dessert, snack, or breakfast treat in my family’s household. It is something that I’m always excited for when my grandma sends us homemade treats for the winter holidays. It has the perfect amount of sweetness and crunch!"
Deserts 49
50  Cooking by the Book
Design by Allison McClain in 2019. This book was typeset in Acumin Pro and Giza.
 
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52  Cooking by the Book