Heard Around Dexter Recipes by Jessica May

HEARD AROUND DEXTER RECIPES

Breakfast

Heard Around Dexter Recipes

TABLE OF CONTENTS BREAKFAST / 3 Banana Muffins / 4 Grandmaâ&#x20AC;&#x2122;s Homemade Granola / 7 Zucchini Bread / 8 Mollettes / 11 APPETIZERS / 12 Turnip Cake / 14 Holiday Ranch Crackers / 17 MAIN DISHES / 18 Carne en su Jugo- Jalisco Style / 20 Homemade Marinara Sauce / 23 Croatian Sarma / 24 Meatloaf / 27 Homestyle Mac and Cheese / 28 Pozole (Hominy) de Pollo / 31 Pho Ga / 32 Tofu Tacos / 35 Savory Steamed Cabbage / 36 Sichuan Spicy Dry-Pot Cauliflour / 39 Taiwanese Beef Noodle Soup / 40 DESSERT / 44 Madelaines / 47 Mango and Sticky Rice / 48 Marble Bundt Cake / 51

Table of Contents

Heard Around Dexter Breakfast

BREAKFAST

Breakfast

BANANA MUFFINS SERVES: 12 | Calista Lam | Oakland, CA

INGREDIENTS 1-1/2 cups all- purpose flour 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 3 medium ripe bananas 1 large egg, room temperature 1/3 cup vegetable oil 1 teaspoon 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. _______________________________________________________________________

INSTRUCTIONS 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. 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.

Heard Around Dexter Breakfast

Breakfast

Heard Around Dexter Breakfast

SWEET HOMEMADE GRANOLA SERVES: 2-4 | 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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INSTRUCTIONS Preheat oven to 250 degrees. 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 and mix well. Combine all (if you haven’t already) in a large bowl. Spread it evenly on a (or several) parchment lined baking sheet.

INGREDIENTS 3 cups of shredded oats 1 ½ cups of smashed raw almonds 1 cup shredded coconut 2 cups dried fruit ¾ cup coconut oil ½ cup maple syrup

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.

Breakfast

ZUCCHINI BREAD SERVES: 1 Loaf | Erica Kemp | Pleasant Hill, CA

INGREDIENTS 3 eggs 1 cup vegetable oil

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2 cups sugar

INSTRUCTIONS

1 tsp vanilla extract 3 cups all purpose flour 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!

Heard Around Dexter Breakfast

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. 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.

Breakfast

Heard Around Dexter Breakfast

MOLETTE SERVES: 4 | Aitana Huerta-Martinez | 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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INSTRUCTIONS Cut the bolillos 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. 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.

INGREDIENTS Bolillos (4 loaves, a sectioned baguette is also a good alternative) Cheese (Mozzarella or Monterey Jack work just fine) 1 can of refried beans Pico de Gallo 1 large tomato or 2 small tomatoes â&#x2026;&#x201C; of an onion 2 serrano chiles 1 lime â&#x2026;&#x201C; cup cilantro Salt

Breakfast

Heard Around Dexter Appetizers

APPETIZERS

Appetizers

TURNIP CAKE (蘿蔔糕) SERVES: 3-4 | Michelle Cao | Sunnyvale, CA

INGREDIENTS 1 ¼ cups of rice flour 1-1½ 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 tsp salt/pepper Cooking oil Soy sauce or oyster sauce

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. ________________________________________________

INSTRUCTIONS Let the dried mushroom and dried shrimp sit in cold water for 30 minutes. Chop the scallion and dice the sausage and mushroom. 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 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. 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.

Heard Around Dexter Appetizers

Pour the mixture into a well-oiled pan. Place the pan into a steamer and steam on medium-high heat for half an hour. Once finished, let it cool completely before cutting into Â˝ inch thick pieces. Then fry the pieces on a well-oiled pan with medium low heat. Enjoy by dipping into soy sauce or oyster sauce. Disclaimer: does not include any turnip, it is just the more well known name when ordering. Appetizers

Heard Around Dexter Breakfast

HOLIDAY RANCH CRACKERS SERVES: 8 | 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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INSTRUCTIONS 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.

INGREDIENTS One package 1 oz. Hidden Valley Ranch Milk Recipe Original Ranch Salad Dressing Mix ½ teaspoon dill weed ¾ cup salad oil 5 cups (11 ounces) plain oyster crackers Optional: ¼ teaspoon lemon pepper; ¼ teaspoon garlic powder

Appetizers

Heard Around Dexter Main Dishes

MAIN DISHES

Main Dishes

INGREDIENTS 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 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/Pepper ½ white onion small diced ½ cup finely chopped cilantro 2-3 limes cut in quarters The reserve crunchy bacon pieces corn tortillas 8-10 round green onions 1 tablespoon bacon fat

Heard Around Dexter Main Dishes

CARNE EN SU JUGO (JALISCO STYLE) SERVES: 4 | 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. _____________________________________________________

DIRECTIONS 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, 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. Add the thinly cut meat, season with salt, pepper and a few dashes of Worcestershire sauce. 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. Keep removing the juices as the meat cooks, toss every now and then, until the meat starts browning. In the blender goes the tomatillos, garlic, onion, Serrano, cilantro, and 2 cups of water. Blend well until it turns into liquid, then add another 2 cups of water to blend. Set aside.

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. 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. Main Dishes

Heard Around Dexter Breakfast

HOMEMADE MARINARA SAUCE SERVES: 5-6 | 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. ______________________________________________

INSTRUCTIONS While waiting for the water to boil, heat 2 tablespoons of the olive oil in a medium saucepan. Add the garlic cloves and cook for 3 minutes. Add the onions and saute until they become transparent. Add the San Marzano tomatoes and tomato paste. Stir until evenly mixed. 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. 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.

INGREDIENTS 1 medium onion, chopped 6 garlic cloves, pressed 1 28oz can of San Marzano tomatoes, undrained 1 can of tomato paste 3 tablespoons of olive oil 1 teaspoon of salt ½ teaspoon of ground black pepper 1 teaspoon of garlic powder 1 tablespoon of dry basil ¼ cup of white wine

Drain the pasta, pour the sauce over it and enjoy!

Main Dishes

CROATIAN SARMA SERVES: 20 | Nikolina Cargonja | San Carlos, CA

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 longgrain 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 Optional: Jar of chopped sauerkraut

Heard Around Dexter Main Dishes

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. ___________________________________________________

PICKLED CABBAGE PREPARATION 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 week.

DIRECTIONS Mix all ingredients together in large bowl (except cabbage and ribs). 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.

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. Fill pot with water to just cover, or you can use brine from your cabbage if you like it a little more sour. Bring to boil then simmer for on low for 3 hours, add water if necessary. Optional, add a little tomato sauce. Serve by itself or with mashed potatoes. Main Dishes

Heard Around Dexter Breakfast

MEATLOAF SERVES: 8 | 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. _____________________________________________________

INSTRUCTIONS 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 8x4x2-inch loaf pan. Bake in a 350 degree F oven for 1 to 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. Enjoy! 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 ounces ground cooked ham for the 1-1/2 pounds ground beef, lamb, or pork. Bake and let stand as above.

INGREDIENTS 2 eggs, beaten ¾ cup milk ⅔ cup fine dry bread crumbs or 2 cups soft bread crumbs ¼ cup finely chopped onion 2 tablespoons snipped fresh parsley 1 teaspoon salt ½ teaspoon dried leaf sage, basil, or oregano, crushed ⅛ teaspoon black pepper 1 ½ pounds lean ground beef, lamb, or pork ¼ cup ketchup 2 tablespoons packed brown sugar 1 teaspoon dry mustard

Main Dishes

HOMESTYLE MAC AND CHEESE SERVES: 6-8 | Spencer White | Manhattan Beach, CA

INGREDIENTS 1 box 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 circles) Salt/ Pepper

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 just reminds me of home. _______________________________________________________________________

DIRECTIONS Have a casserole dish ready by rubbing the sides and bottom with butter for taste and easier cleanup. 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 it will probably be ready before your sauce is done. Melt 2 T butter in a saucepan. Add 2 T 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 lumpy and overly thick. After the milk is fully added (remember this may not need all 2 cups) add in about 1 cup of cheese. Salt and pepper to taste. The sauce should be super creamy and thick. Add more milk or cheese if necessary.

Heard Around Dexter Main Dishes

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 itâ&#x20AC;&#x2122;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. Main Dishes

Heard Around Dexter Breakfast

POZOLE (HOMINY) DE POLLO SERVES: 10 | 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. _______________________________________________________________________

INGREDIENTS 100 oz can of hominy (any brand) 1 gallon of water 1 whole chicken

INSTRUCTIONS

1/2 of a cabbage

In a pot, boil the water together with the hominy for approximately 20 minutes.

2 branches of thyme

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.

1 oz of marjoram

Cut the lemons into 4 pieces each and reserve.

2 cloves garlic 5 branches of cilantro 2 bay leaves 3 avocados

Cut the onions into small dices of approximately 1/2 cm and reserve.

2 medium whole onions

Cut the avocados into small slices and reserve.

3 lemons

Shred the cabbage into small pieces and reserve. When the hominy is ready, serve in bowls and add lemon, onions, oregano, shredded lettuce and avocado to one’s own pleasure.

2 oz oregano Salt

Main Dishes

PHO GA (VIETNAMESE CHICKEN PHO) INGREDIENTS 3 liters of water 4lb whole chicken 1 onion, cut in half 30g ginger 2–3 star anise ¼ Saigon cinnamon 1 big tsp/80g rocksugar 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

Heard Around Dexter Main Dishes

SERVES: 7-8| 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). _____________________________________________________

INSTRUCTIONS 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. 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 for 1 hour and continuing to skim as needed.

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. Add the toasted spices into the soup along with 2â&#x20AC;&#x201C;3 tsp fish sauce, or to taste. Simmer for another half an hour without the lid on. 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 2â&#x20AC;&#x201C;3 minutes. Remove from heat and place on a paper towel to remove extra oil. Serve the soup over a bowl of cooked pho noodles and chicken, adding in what garnishes (and fried shallots) you have, to taste. Main Dishes

Heard Around Dexter Breakfast

TOFU TACOS

INGREDIENTS

SERVES: 4 | Emma Hoban | Santa Cruz

1 tablespoon oil

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. __________________________________________________

INSTRUCTIONS SautĂŠ onion, garlic and bell pepper in oil for 2 to 3 minutes, then add tofu, chili powder, yeast, cumin, oregano, and so I sauce. Cook three minutes then add tomato sauce and simmer over low heat until mixture is fairly dry. Place a small amount of the tofu mixture on a tortilla and fry and 1 tablespoon oil on both sides until crisp. garnish with lettuce, onions, tomatoes, avocado, and salsa.

Half onion, chopped or 1 tablespoon onion powder Two cloves garlic, crushed or 1 teaspoon garlic powder One small bell pepper, diced 1/2 pound firm tofu, crumbled (about 1 cup) 1 tablespoon chili powder 1 tablespoon nutritional yeast 1/4 teaspoon each: Cumin and oregano 1 tablespoon soy sauce 1/4 cup tomato sauce Corn tortillas Green onions, chopped Lettuce, washed and torn Tomatoes, diced Avocado, diced Salsa

Main Dishes

SAVORY STEAMED CABBAGE SERVES: 4 | Isabela Presedo-Floyd | San Jose, CA

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)

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. ______________________________________________________

1 tablespoon of minced garlic

INSTRUCTIONS

½ head of cabbage

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.

½ cup of water 2 tablespoons of soy sauce

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. 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.

Heard Around Dexter Main Dishes

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 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. Main Dishes

Heard Around Dexter Breakfast

SICHUAN DRY-POT CAULIFLOUR SERVES: 1-2 | 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. _____________________________________________________

INSTRUCTIONS

INGREDIENTS ½ head cauliflower, cut into florets 1 link of Chinese sausage (Lap Cheong), cut into small cubes 5 cloves garlic, crushed and chopped

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.

6 slices of ginger, cut into thin strips

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.

6 Chinese dried red chili peppers, chopped

Add the green onions and the Chinese dried red chili peppers. Season with salt if needed.

2 tablespoons of vegetable oil

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!

4 green onions, chopped

¼ tablespoon salt Optional: Water

Main Dishes

TAIWANESE BEEF NOODLE SOUP SERVES: 4-5 | Amber Chiang | Fremont, CA

INGREDIENTS Braised Beef 1 kg well-marbled beef chuck 2 tomatoes, peeled and diced 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 2 to 2.5 liters of beef bone soup

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 donâ&#x20AC;&#x2122;t visit Taiwan often, at least I have this recipe to remind me of my roots. _______________________________________________________

INSTRUCTIONS Braised Beef Cut the beef into cubes and boil it until there is no blood. (The meat should be cut to 1/3 more than the size you want after cooking because it will shrink during cooking). Bake the spices in a dry pan and placed them in a cloth bag or tea bag. 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). 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. Put 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:

Heard Around Dexter Main Dishes

—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.

Main Dishes

Heard Around Dexter Breakfast

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. 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 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.

INGREDIENTS Beef Bone Soup 2 kg of big bones of cattle 1 broiler chicken 1 large slice of onion 1 large carrot

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.

8 cloves of garlic

After cooking and cooling, pick up the oil on the surface and filter out the stock.

2 pieces of cardamom, cracked

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.

2 sticks of cinnamon

3 star anise 2 tsp. Peppercorns 3 pieces of nutmeg, cracked

10 slices of ginger 2 bay leaves Âź bottle of rice wine A little bit of Chenpi (sun-dried tangerine peel)

*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 2.5 liters of broth. The whole recipe makes about four or five bowls of beef noodles, each bowl requiring about 500 mL of soup. Main Dishes

Heard Around Dexter Desserts

DESSERTS

Desserts

Heard Around Dexter Breakfast

MADELEINES SERVES: 5-10 | 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. _____________________________________________________

INSTRUCTIONS

INGREDIENTS 1 ¼ c sifted flour

Preheat oven to 400 degrees and melt the butter. 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 and pour dough into prepared molds and bake for 10 minutes in a 400 degree oven.

1 tsp. vanilla

Remove from mold. When cool, sprinkle with powdered sugar.

¾ c white sugar 2 eggs Powdered sugar (to sift over madeleines)

Desserts

MANGO AND STICKY RICE SERVES: 4 | Jessica May | Santa Monica, CA

INGREDIENTS 1 cup white glutinous rice or sweet rice 1 (14-oz) can coconut milk (1-¾ cups) ⅓ cup sugar ¾ teaspoon salt 2 medium to large mangos 1 teaspoon toasted sesame seeds

Heard Around Dexter Breakfast

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. _______________________________________________________________________

DIRECTIONS Wash rice; place in a bowl. Cover with cold water; soak 4 to 6 hours. Drain well. Place in a colander 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. 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 tablespoon reserved thick coconut milk. Sprinkle with sesame seeds. Garnish with mango slices.

Desserts

Heard Around Dexter Breakfast

MARBLE BUNDT CAKE SERVES: 4 |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. _____________________________________________________

INGREDIENTS 1 package yellow cake mix

DIRECTIONS

1 pkg (3 oz)

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.

¾ cup water

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. 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.

instant lemon pudding ¾ cup oil 1 tsp vanilla extract 4 large eggs 5 oz chocolate syrup Powdered sugar Optional: 1 tsp almond extract

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.

Desserts