THE STARVING ARTIST’S
RECIPE BOOK
Designed and illustrated by Calista Lam in 2019. This book is typeset in Agenda and Bree Serif.
The Starving Artist’s Recipe Book
Made possible by the contributions of the Wednesday/Friday graphic design 2 students.
CLASS SCHEDULE Start of Class, 12:10 pm 8... HOLIDAY RANCH CRACKERS Kyle Branch 10... MOLLETES Aitana Martinez-Huerta 12... ZUCCHINI BREAD Erica Kemp 14... BANANA MUFFINS Calista Lam 16... SWEET HOMEMADE GRANOLA Mariana Silverman
Side Tangents, 1:00 pm 20... SICHUAN DRY-POT CAULIFLOWER Betty Che 22... CHICKEN POZOLE (HOMINY) David Del Pilar 24... PASTA WITH HOMEMADE MARINARA SAUCE Samantha Rogers 26... SAVORY STEAMED CABBAGE Isabela Presudo-Floyd 30... HOMESTYLE MAC AND CHEESE Spencer White
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Main Lecture, 2:00 pm 36... TURNIP CAKE Michelle Cao 40... CROATIAN SARMA Nikolina Cargonja 44... VIETNAMESE CHICKEN PHO Caitlin Chan 48... CARNE EN SU JUGO–JALISCO STYLE Amanda Chevere 52... TAIWANESE BEEF NOODLE SOUP Amber Chiang 58... TOFU TACOS Emma Hoban 60... POLLO A LA BRASA Alexandra Koplan 64... MEATLOAF Allison McClain
End of Class, 3:00 pm 68... MADELEINES Joshua Ronda 70... MANGO STICKY RICE Jessica May 74... MARBLE BUNDT CAKE Charlotte Rubel
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START OF CLASS 12:00 PM 1.
Kyle Branch Holiday Ranch Crackers
2.
Aitana Martinez-Huerta Molletes
3.
Erica Kemp Zucchini Loaf
4.
Calista Lam Banana Muffins
5.
Mariana Silverman Sweet Homemade Granola
Holiday Ranch Crackers
KYLE BRANCH San Diego, CA 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.
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Serves approximately 8 people, when casually snacked on.
INGREDIENTS: One package of 1.0 oz. Hidden Valley Ranch Milk Recipe Original Ranch Salad Dressing Mix ½ teaspoon dill weed 3/4 cup salad oil 5 cups (11 ounces) plain oyster crackers Optional: ¼ teaspoon lemon pepper; ¼ teaspoon garlic powder
1. Combine Hidden Valley Ranch Salad Dressing Mix with dill weed and oil. 2. Pour over crackers, stir to coat. 3. Place in warm oven (250°F) for 15 to 20 minutes. 4. Stir gently halfway through baking.
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Molletes
AITANA MARTINEZ HUERTA National City, CA 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 family in Mexico.
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Serves 4
INGREDIENTS: Bolillos (4 loaves) 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 ¹ ³ of an onion
2 serrano chiles 1 lime ¹ ³ cup cilantro
Salt 1. Cut the bolillos in half lengthwise. 2. Spread the beans evenly on all the bread pieces. 3. Sprinkle cheese on each bread piece. 4. Toast pieces in the toaster oven for about 4–5 minutes until the cheese is melted. 5. 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. 6. Serve molletes with pico de gallo on the side.
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Zucchini Bread
ERICA KEMP Pleasant Hill, CA 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!
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Makes 1 loaf
INGREDIENTS: 3 eggs 1 cup vegetable oil 2 cups sugar 1 teaspoon vanilla extract 3 cups all purpose flour 1 teaspoon salt 1 teaspoon cinnamon ¼ teaspoon baking powder 2 cups grated zucchini 1 cup grated carrots
1. 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. 2. Bake in 2 greased and lightly floured loaf pans. Bake 350°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.
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Banana Muffins
CALISTA LAM Oakland, CA 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-overlyripe-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.
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Makes 12
INGREDIENTS: 1–1 ½ cups all-purpose flour 1 cup sugar 1 teaspoon baking soda ½ teaspoon salt 3 medium ripe bananas 1 large egg, room temperature ¹ ³ cup vegetable oil
1 teaspoon vanilla extract
1. 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. 2. Bake at 375°F 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.
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Sweet Homemade Granola
MARIANA SILVERMAN Redwood City, CA 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!
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INGREDIENTS: 3 cups of rolled oats 1 ½ cups of smashed raw almonds 1 cup shredded coconut 2 cups dried fruit 3/4 cup coconut oil ½ cup maple syrup
1. Preheat oven to 250°F. 2. Mix all the dry ingredients together in a large bowl (includes the oats, almonds, coconut, and fruit). 3. Whisk together the coconut oil and maple syrup and then heat in a microwave for 30 seconds. 4. Add the wet mixture directly to the oats mixture, mix well. Combine all (if you haven’t already) in a large bowl. 5. Spread it evenly on a (or several) parchment lined baking sheet. Bake for 1 hour and 15 minutes. Let cool. 6. Sprinkle salt on finished product. 7. Store in an air-tight container and it will NEVER expire. Money back guarantee.
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SIDE TANGENTS 1:00 PM 6.
Betty Che Sichuan Dry-Pot Cauliflower
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David Del Pilar Chicken Polzole (Hominy)
8.
Samantha Rogers Pasta with Homemade Marinara Sauce
9.
Isabela Presudo-Floyd Savory Steamed Cabbage
10.
Spencer White Homestyle Mac and Cheese
Sichuan Dry-Pot Cauliflower
BETTY CHE El Monte, CA My favorite dish during my trip to Sichuan, China was their Sichuan Spicy Dry-Pot Cauliflower. It was super tasty and I absolutely love cauliflower, so I wanted to recreate it. It took me multiple tries to figure out the recipe since all I had to remember it was the taste. This dish is my favorite because it is super tasty, ingredients are cheap and easy to find, it is super simple to make, and it brings me back memories.
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Serves 1–2
INGREDIENTS: ½ head cauliflower, cut into florets 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 2 tablespoons of vegetable oil ¼ tablespoon salt Water
1. Heat 2 tablespoons of vegetable oil in a wok over medium heat. Add the garlic and ginger, and cook for about 1 minute while stirring them. Make sure they don’t burn. 2. Turn up the heat to high, add the Lap Cheong and cook until browned. Add the cauliflower (keep the heat on high), and cook for 8–10 minutes. 3. Add the green onions and the Chinese dried red chili peppers. Season with salt if needed. 4. Cover the lid and bring everything to a simmer. Add a little bit of water if pan gets too dry. Uncover, give everything another stir, and serve over rice!
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Chicken Pozole (Hominy)
DAVID DEL PILAR San Luis Obispo, CA I chose this recipe because it’s not just a family recipe, it’s a traditional soup or stew in Mexico. Every family has their own way of making it, some add Chile peppers or other minor ingredients, but it’s essentially the same, this is just how my family makes it in special events like Christmas or New Years.
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Serves 10
INGREDIENTS: 1 gallon of water
1 oz. of marjoram
1 whole chicken
2 bay leaves
100 oz. can of hominy (any brand)
3 avocados
½ of a cabbage
2 medium whole onions
2 cloves garlic
3 lemons
2 branches of thyme
2 oz. oregano
5 branches of cilantro
Salt
1. In a pot, boil the water together with the hominy for approximately 20 minutes. 2. Add the chicken, garlic, thyme, marjoram, bay leaf, salt to taste, cilantro and an onion, let it boil for 30 more minutes or until the chicken is well cooked. 3. Cut the lemons into 4 pieces each and reserve. 4. Dice the onions into small pieces of approximately 1/2 cm and reserve.
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Pasta with Homemade Marinara Sauce
SAM ROGERS Danville, CA When I was growing up, my mom always made pasta with marinara sauce for my brother and I. She learned the recipe from visiting her grandmother in Italy and watching her in the kitchen. Although this dish has been made countless times across generations, this is the first time the recipe as ever been written down.
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Serves 5–6
INGREDIENTS: 1 medium onion, chopped
1 tablespoon of dry basil
6 garlic cloves, pressed
1 teaspoon of garlic powder
1 28 oz. can of San Marzano tomatoes, undrained
¼ cup of white wine
1 can of tomato paste
1 box of penne pasta
3 tablespoons of olive oil ½ teaspoon of ground black pepper 1 teaspoon of salt
1. While waiting for the water to boil, heat 2 tablespoons of the olive oil in a medium saucepan. 2. Add the garlic cloves and cook for 3 minutes. 3. Add the onions and saute until they become transparent. 4. Add the San Marzano tomatoes and tomato paste. Stir until evenly mixed. 5. Stir in the remaining 1 tablespoon of olive oil, salt, pepper, garlic powder, basil, and white wine and let it simmer on low for 15 minutes. 6. Bring 4 quarts of water to boil. Then add a large pinch of salt, a drizzle of olive oil, the box of penne pasta. Let it boil for about 8–10 minutes, stirring occasionally. 7. Drain the pasta, pour the sauce over it and enjoy!
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Savory Steamed Cabbage
ISABELA PRESUDO-FLOYD San Jose, CA I chose this recipe because I love its story. When my mother and her family moved from Uruguay to the United States, my grandfather was going to college in South Carolina. Because of this, they lived in student housing near other immigrant families. My grandmother often traded recipes with their neighbors, this recipe originally belonging to a Chinese immigrant family who lived next door. This recipe blended cultures once more when my mother moved to Louisiana years later and adopted the tradition of preparing black eyed peas and cabbage as a New Year’s Day meal. While her black eyed peas recipe was drawn from Louisiana, she has always prepared the cabbage in this style.
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Serves 1–2
INGREDIENTS: 2 tablespoons of cooking oil (I recommend avocado oil for its high smoking point) 3 green onions or scallions, chopped (can also be substituted by 2 tablespoons of chopped onion, if necessary) 1 tablespoon of minced garlic ½ head of cabbage 1/2 cup of water 2 tablespoons of soy sauce
1. 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. 2. 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. 3. Add the chopped cabbage and stir so that the oil, green onionst 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. 4. Stir again, add another 1/4 cup of water and 2 tablespoons of soy sauce. Cover and let steam for about a minute and a half. This time
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the cabbage will be a little less bright green, but it should be more tender. Add more soy sauce to taste. Turn off the stove and stir until the cabbage reaches desired tenderness. Originally, this cabbage was to be served over noodles (My family always says spaghetti, though they admit that is because spaghetti was the only type of noodle they could easily find in the U.S. at the time.), though we often serve it with other dishes (like black eyed peas) or own its own.
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Homestyle Mac and Cheese
SPENCER WHITE Manhattan Beach, CA There is a single dish that I always have to eat during a visit to my parents. It is the classic family recipe that is our homestyle Mac and Cheese. Originally made by my grandmother, the recipe has been a centerpiece of family gatherings for generations. Simple as it is, there is a certain way it tastes that will just remind you of home.
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Serves 6-8
INGREDIENTS: 1 box of elbow or similar macaroni pasta 2 cups grated sharp cheddar cheese 1 1/2 –2 cups whole milk 2 tablespoons flour 2 tablespoons butter 1 package sausage cut into bite-size pieces Salt and pepper
1. Have a casserole dish ready by rubbing the sides and bottom with butter for taste and easier cleanup. 2. 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 an eye on your pasta since it will probably be ready before your sauce is done. White sauce: 3. Melt 2 tablespoons of butter in a saucepan. Add 2 tablespoons of flour to form a paste. This next step is IMPORTANT! 4. Add the milk SLOWLY, stirring constantly as you add the milk. It should be an ever-thickening process.
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5. Pour in a small amount of milk, stir, repeat. This part takes patience and time or it ends up lumpy and overly thick. After the milk is fully added (this may not need all 2 cups) add in about 1 cup of cheese. 6. Salt and pepper to taste. The sauce should be super creamy and thick. Add more milk or cheese if necessary. 7. Drain the pasta then put it back in it's pot. Stir in a little bit of butter then set it aside. Once the white sauce is done, add it to the cooked pasta and stir it all together. If it’s too thick, add some milk. 8. Preheat your oven to 350°F. Now layer the pasta. Add about half to the baking/ casserole dish. Make a layer of the bite-sized sausage. Salt and pepper. Then add about ¼ cup cheese. Repeat. 9. Bake at 350°F for 25 minutes.
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MAIN LECTURE 2:00 PM 11.
Michelle Cao Turnip Cake
12.
13.
Caitlin Chan Vietnamese Chicken Pho
Nikolina Cargonja Croatian Sarma
14.
Amanda Chevere Carne en su Jugo – Jalisco Style
15.
16.
Emma Hoban Tofu Tacos
17.
18.
Amber Chiang Taiwanese Beef Noodle Soup
Allison McClain Meatloaf
Alexandra Koplan Pollo A La Brasa
Turnip Cake
MICHELLE CAO Sunnyvale, CA I chose this recipe because it is one of my favorite meals that my mom would make for me. She would usually make it during Chinese New Years and cook them for breakfast. It is also a main dish in dim sum, that is usually accompanied by hot tea. I also just miss Chinese food. (disclaimer: does not include any turnip, it is just the more well-known name when ordering).
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Serves 3-4
INGREDIENTS: 1 Ÿ cups of rice flour 1–1 1/2 cups of water 2 pieces of Chinese style sausage 1 fresh daikon radish 1 ounce dried shrimp 1 scallion 5 pieces of dried Chinese black mushroom 1 teaspoon salt/pepper Cooking oil Soy sauce or oyster sauce
1. Let the dried mushroom and dried shrimp sit in cold water for 30 minutes. Chop the scallion and dice the sausage and mushroom. 2. 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. 3. 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.
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4. Heat your pan over medium heat and add a two tablespoons oil. Add the dried shrimp, mushrooms, and sausage and cook for about 5 minutes. Then stir in the chopped scallion and remove from the heat to cool. 5. Add rice flour, salt, sugar, and white pepper to the mixing bowl with the radish and cooking liquid. Mix until all the dry ingredients are well-incorporated. Add in the cooked scallion, shrimp, mushrooms and sausage into the mixture. 6. Pour the mixture into a well-oiled pan. Place the pan into a steamer and steam on medium-high heat for half an hour. 7. Once finished, let it cool completely before cutting into ½ inch thick pieces. Then fry the pieces on a well-oiled pan with medium low heat. 8. Enjoy by dipping into soy sauce or oyster sauce!
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Croatian Sarma
NIKOLINA CARGONJA San Carlos, CA Sarma is a traditional Croatian dish that begins its preparation as early as six weeks before the time it will be served, on Christmas day. This recipe is made across many Croatian households and is always the main dish we serve during Christmas dinner, but continues to feed us well beyond Christmas day (as it is often made in large quantities and always has leftovers). While it is long process, it is an important tradition that we enjoy keeping alive for the holiday despite the terrible smell the pickled cabbage has on its own, another reminder to always store the pickling bucket outside and away from any windows. Not joking.
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Makes 20
INGREDIENTS: 1–2 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 tablespoon Vegeta 1 tablespoon paprika 1 teaspoon 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)
1. Mix all ingredients together in large bowl (except cabbage and ribs). 2. Separate the cabbage leaves making sure to keep each leaf in tact. Form small oblong rolls of meat mixture (about 1/2 cup) and wrap/ roll each one into an individual cabbage leaf, tucking sides in, creating Sarma rolls.
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3. Layer bottom of a large pot with leftover cabbage leaves or sauerkraut. Add a layers of Sarma rolls followed by a layer of pork ribs. Continue layers until you run out of rolls or room in your pot. Finish off with a little more sauerkraut or cabbage leaves. 4. Fill pot with water to just cover, or you can use brine from your cabbage if you like it a little more sour. 5. Bring to boil then simmer for on low for 3 hours, add water if necessary. 6. Optional, add a little tomato sauce Serve by itself or with mashed potatoes
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Vietnamese Chicken Pho
CAITLIN CHAN Monterey Park, CA 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).
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Serves 7–8
INGREDIENTS: 3 liters of water 4 lb whole chicken 1 onion, cut in half 30 grams of ginger 2–3 star anise ¼ Saigon cinnamon 1 big teaspoon/80 grams of rock sugar 2 tablespoon fish sauce 1 tablespoon 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 (Thai chili, lime, bean sprouts, mint, basil)
1. 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. 2. Use the same pan and roast the onion and ginger for about 10–15 minutes,
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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. 3. 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. 4. 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 for 1 hour and continuing to skim as needed. 5. Remove the chicken from the soup into a large bowl of ice water to make the texture of the meat nice. Shred or slice the chicken meat to prepare for serving. 6. Add the toasted spices into the soup along with 2–3 teaspoons of fish sauce, or to taste. Simmer for another half an hour without the lid on. 7. For the fried shallots, heat over a large pan over medium heat. Add the cooking oil and spread the shallots into oil evenly and cook until a light golden brown. This should take about 2–3 minutes. Remove from heat and place on a paper towel to remove extra oil. 8. Serve the soup over a bowl of cooked pho noodles and chicken, adding in what garnishes (and fried shallots) you have, to taste.
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Carne en su Jugo – Jalisco Style
AMANDA CHEVERE Tustin, CA 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.
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Makes 4
INGREDIENTS:
GARNISH:
½ white onion
½ white onion small diced
1 garlic clove
½ cup finely chopped cilantro
4–6 cups of water
2–3 limes cut in quarters
1 chile serrano fresco
The reserve crunchy bacon pieces
1/2-bunch of fresh cilantro
Corn tortillas are a must!
1 lbs Texas wagyu sirloin tip, thinly sliced 4 slices applewood bacon 4 cups of freshly cooked beans, 1–1/2 tablespoon Worcestershire sauce 1 cup of bean broth from the beans you cooked. 3–4 small-medium green tomatillos Salt and pepper to taste
1. In a large enameled pot, saute the bacon until crunchy. Remove the bacon bits, place them over a paper napkin and remove some of the bacon fat, leaving about 2 tablespoons on the pot. 2. Add the thinly cut meat, season with salt, pepper and a few dashes of Worcestershire sauce.
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FOR CHARRED ONIONS: 8–10 round green onions 1 tablespoon bacon fat 1. 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.
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3. As soon you see juices coming out of the meat, start removing them with a ladle and set them aside in a little ramekin, to be used later on the dish. 4. Keep removing the juices as the meat cooks, toss every now and then, until the meat starts browning. 5. Meant time, into the blender, in goes the tomatillos, garlic, onion, Serrano, cilantro, and 2 cups of water, blend well until liquid, then add another 2 cups of water, blend. Set aside. 6. At this point your meat should be a little brown and the bottom of the pot have built some delicious fond. 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. 7. Add a pinch of salt and pepper to taste. Cover with a lid and low simmer for 20–25 minutes. 8. Check on the meat the broth should be lose but with enough body, taste the meat for tenderness. If meat still a bit tough, simmer for another 10 minutes, add a bit more water if necessary. Usually this will depend on the type of meat you buy. Since the meat is cut into thin slices, there is no biggie. 9. Once the meat is tender, and the broth is on point, add the cooked beans, 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!
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Taiwanese Beef Noodle Soup
AMBER CHIANG Fremont, CA I chose this recipe because it reminds me of when my mom would make it during the winter to keep us warm. My whole family would eat it together and I associate it with warm, happy feelings. Although I don’t visit Taiwan often, at least I have this recipe to remind me of my roots.
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Serves 4-5
BRAISED BEEF INGREDIENTS: 1 kg well-marbled beef chuck 2 tomatoes, peeled and diced 1 onion, thinly sliced 8 tablespoons soy sauce 2 tablespoons of spicy bean paste 1 tablespoon of (Shacha) Sand tea sauce A little white pepper powder 1 teaspoon of sesame oil 1 tablespoon of rock sugar 4 tablespoons of rice wine Fresh white noodles 2 to 2.5 liters of beef bone soup
1. Cut the beef into cubes and boil it until there is no blood. (The meat should be cut to š ³ more than the size you want after cooking because it will shrink during cooking). 2. Bake the spices in a dry pan and placed them in a cloth bag or tea bag.
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SAURKRAUT TOPPING INGREDIENTS: 8 tablespoons of sauerkraut 4 cloves of garlic, minced 2 red peppers, thinly sliced 4 green onions, chopped 1 teaspoon of sugar
1. Soak the sauerkraut in water to remove excess salt. Squeeze out the water and chop. 2. Put a little oil in a pot and sautĂŠ the minced garlic and pepper. 3. Add the sauerkraut, add a little sugar, stir-fry over the medium heat. 4. Chop the green onion and add toppings to the beef noodle soup.
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3. Put the oil in the pan, first simmer the ginger, then add the onion and stir fry until golden. Continue to put a little sesame oil and put the garlic and pepper to the scent (The onion is thinly sliced and is easy to melt into the soup when stewed). 4. Pour the sauce into the pot and continue to put spicy bean paste, sand tea sauce, rock sugar, and white pepper to bring out the fragrance. 5. Put the boiled beef and stir fry for a few minutes. 6. Put in the tomato and fry until it is soft. 7. 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 8. If you use a pressure cooker, it can be done in 1 hour in 20 minutes (refers to the traditional pressure cooker, not electronic). 9. Skim the oil floating on top of the soup. 10. Boil the noodles and two pieces of Taiwanese cabbage. 11. Put in a bowl, add the beef and soup, fried sauerkraut, parsley, and chopped green onion.
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BEEF BONE STOCK INGREDIENTS: 2 kg of big bones of cattle 1 broiler chicken 1 large slice of onion 1 large carrot 8 cloves of garlic 3 star anise 2 teaspoons of peppercorns 3 pieces of nutmeg, cracked 2 pieces of cardamom, cracked 10 slices of ginger 2 sticks of cinnamon 2 bay leaves Âź bottle of rice wine 2 tablespoons of Chenpi (sun-dried tangerine peel)
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1. 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. 2. Put it in a 400°F 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. 3. Put the baked ingredients in a large stockpot (at least 12 liters) and add 10 liters of water. Pour hot water into the baking pan and pour the juices at the bottom of the pan into the stockpot. 4. 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. 5. After cooking and cooling, pick up the oil on the surface and filter out the stock. 6. If you only need the broth for the beef noodle recipe above, use about 1/2 kg of beef bone, add about 3 liters of water, and cook 2 1/2 liters of broth. The whole recipe makes about four or five bowls of beef noodles, each bowl requiring about 500 mL of soup.
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Tofu Tacos
EMMA HOBAN Santa Cruz, CA My mom always made this for us as kids, great spicy mexican-type vegetarian food that literally everyone loves. It is a quick dinner, and makes great leftovers (good hot or cold) and also is good with whatever veggies you have around the house that you wanna get rid of.
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Makes 4
INGREDIENTS: 1/2 pound firm tofu, crumbled (about 1 cup)
Salsa
1 tablespoon of chili powder
Corn tortillas
1 tablespoon of nutritional yeast
Green onions, chopped
1/4 teaspoon of cumin and oregano
Lettuce, washed and torn
1 tablespoon of soy sauce
Diced tomatoes
1/4 cup tomato sauce
Diced avocado
Two cloves garlic, crushed or 1 teaspoon garlic powder
1 tablespoon of oil
One small bell pepper, diced (optional) Half an onion, chopped or 1 tablespoon onion powder
1. SautÊ onion, garlic and bell pepper in oil for 2–3 minutes, then add tofu, chili powder, yeast, cumin, oregano, and so I sauce. Cook for 3 minutes then add tomato sauce and simmer over low heat until mixture is fairly dry. 2. Place a small amount of the tofu mixture on a tortilla and fry with 1 tablespoon oil on both sides until crisp. Garnish with lettuce, onions, tomatoes, avocado, and salsa.
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Pollo a la Brasa
ALEXANDRA KOPLAN Thousand Oaks, CA I chose this recipe because my host family would make me this while I was studying abroad in Peru.
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Makes 4
CHICKEN MARINADE INGREDIENTS: 1 whole chicken (2–3 pounds) 2 tablespoons soy sauce Juice of 2 limes 5 cloves of garlic 1 teaspoon of fresh ginger, minced 1/4 cup dark beer 1 tablespoon of extra virgin olive oil 1 teaspoon of balsamic vinegar 1 tablespoon of huacatay paste 1 tablespoon of aji panca paste 1 1/2 teaspoons of ground cumin 3/4 teaspoon of ground annatto 1 teaspoon of dried oregano 1 teaspoon of dried rosemary 1 teaspoon of salt 1/2 teaspoon of freshly ground black pepper Cayenne pepper to taste
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SAUCE INGREDIENTS: 2 green jalapeno peppers 1 cup of fresh cilantro leaves 1 small garlic clove 1 green onion, chopped 2 teaspoons huacatay paste 1 tablespoon of aji amarillo paste 2 teaspoons fresh lime juice 1 tablespoon of olive oil 2 tablespoons of Parmesan cheese ¼ teaspoon of salt ¼ teaspoon of black pepper ½ cup of mayonnaise
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1. Combine all the marinade ingredients in a food processor and blend until smooth. 2. Loosen the skin on the chicken and rub some marinade under the skin. Place the chicken or chicken pieces in a large bag and pour the marinade over. Swish around to evenly coat the pieces. Marinate for at least 6 hours or overnight. 3. Preheat a convection oven to 475°F and roast the chicken pieces for 10 minutes. Reduce the heat to 325°F and roast the chicken for another 15–20 minutes. 4. Preheat conventional oven to 425°F and roast the chicken pieces on the middle rack of the oven until the internal temperature of the chicken reads 160°F, about 45 minutes. 5. Remove the chicken from the oven. Tent the chicken with foil for 10– 15 minutes before serving. 6. Serve the chicken with sauce and thick cut french fries.
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Meatloaf
ALLISON MCCLAIN Falls Church, VA This meatloaf recipe is only served once a year, on my birthday. The savory ground beef paired with the deliciously sweet sauce fills your belly with warmth and the comfort of home. Best paired with mashed potatoes and peas, and the leftovers make great sandwiches.
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Serves 8
INGREDIENTS: ¾ cup of milk ²³ ⅔cup fine dry bread crumbs or 2 cups soft bread crumbs
¼ cup of finely chopped onion 2 tablespoons of snipped fresh parsley 1 teaspoon of salt ½ teaspoon of crushed dried leaf sage, basil, or oregano ⅛teaspoon of black pepper ¹8 1 ½ pounds lean ground beef, lamb, or pork ¼ cup ketchup 2 tablespoons of packed brown sugar 1 teaspoon of dry mustard 1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix lightly. Lightly pat mixture into an 8×4×2 inch loaf pan. 2. Bake in a 350°F oven for 1 to 1–1 1/4 hours. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.
Alternative Ham Loaf:
Prepare as above, except use soft bread crumbs. Substitute 1/2 teaspoon dry mustard for the sage, basil, or oregano and omit the salt. Substitute 12 ounces lean ground beef or pork and 12 oz. ground cooked ham for the 11/2 pounds of ground beef, lamb, or pork. Bake and let stand as above.
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END OF CLASS 3:00 PM
1.
Joshua Ronda Madeleines
2.
Jessica May Mango Sticky Rice
3.
Charlotte Rubel Marble Bundt Cake
Madeleines
JOSHUA RONDA San Luis Obispo, CA 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.”
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Serves 5-10
INGREDIENTS: 1 ¼ cup of sifted flour ¼ lb of butter ¾ cup of white sugar 2 eggs 1 teaspoon of vanilla Powdered sugar (to sift over madeleines)
1. Preheat oven to 400°F and melt the butter. 2. Use mixer at high speed to mix eggs and sugar until creamy. Add flour and melted butter. Add vanilla. 3. Wipe the molds with butter. Pour dough into prepared molds and bake for 10 minutes in 400°F oven. 4. Remove from mold. When cool, sprinkle with powdered sugar.
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Mango Sticky Rice
JESSICA MAY Santa Monica, CA 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.
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Serves 4
INGREDIENTS: 1 cup of white glutinous rice or sweet rice 1 (14 oz.) can of coconut milk (1–¾ cups) ¹ ³ cup sugar
¾ teaspoon salt 2 medium or large mangos 1 teaspoon of toasted sesame seeds
1. Wash rice; place in a bowl. Cover with cold water; soak 4–6 hours. Drain well. Place in a colander or sieve with fine holes. 2. 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. 3. 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. 4. Stir coconut milk, sugar, and salt in a bowl until sugar is dissolved.
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5. Remove rice from steamer. Spoon into 1–½ quart baking dish. 6. Stir sugar mixture into rice. Cover, return to steamer and steam 10 more minutes. 7. Remove baking dish to a rack. Let rice cool, covered, to room temperature. 8. Peel mangoes; slice pulp. 9. Divide rice among dessert plates. Top with 1 tablespoon of the reserved coconut milk. Sprinkle with sesame seeds and garnish with mango slices.
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Marble Bundt Cake
CHARLOTTE RUBEL Laguna Beach, CA 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.
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Makes 1
INGREDIENTS: ¾ cup of oil
1 teaspoon of vanilla extract
¾ cup of water
1 teaspoon of almond extract
1 package of yellow cake mix
4 large eggs
1 package (3 oz.) instant lemon pudding
5 oz. chocolate syrup
Powdered sugar for dusting on top of cake
1. Add oil, water, cake mix, lemon pudding, vanilla extract, almond extract and eggs, one at a time, mixing slowly after each addition. Beat for 2 minutes at medium speed. 2. Place ¾ of the batter in a well-greased bundt pan. Mix remaining batter with chocolate syrup. Pour chocolate mixture on plain batter and cut through with a knife. 3. Using a large cooking spoon, fold the batter over once around the pan to to achieve the marble effect. 4. Bake at 350°F for 45–60 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. 5. 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.
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This recipe book was made possible with the help of our teacher and fearless leader, Charmaine Martinez.
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NOW BACK TO WORK