bertolucci’s eats A COLLECTION OF FAVORITE RECIPES by Students in Typography III Winter Quarter 2014
Instructor: Charmaine Martinez Department of Art and Design
California Polytechnic State University San Luis Obispo, California
bertolucci’s eats A COLLECTION OF FAVORITE RECIPES by Students in Typography III Winter Quarter 2014
Instructor: Charmaine Martinez Department of Art and Design
California Polytechnic State University San Luis Obispo, California
table of contents. appetizers. Avocado Mango Shrimp Stacks Greek Grilled Avocados Mexican Two-Bean Chicken Chili Mixed Grill Kebabs with Guava BBQ Sauce Moroccan Chickpea Soup Really Good Guac Tostada Crisp
6–7 8 9 10–11 12 13 14–15
entrees. Ahi Tuna Tartare on Sesame Wonton Chips Bertolucci’s Gourmet Grilled Cheese California Roll Caprese Stack Cajun Shrimp Alfredo Hamachi Poke Joong: Chinese Tamale Mushroom Risotto Now That’s a Taco Salad Oriental Cold Noodle Salad Pork with Sweet Soy Sauce (Babi Kepap) Short Ribs Korean Barbeque (Kalbi) Shepherd’s Pie Shepherd’s Pie with an Accent Spam Musubi Taco Soup
17–18 19 20 21 22 23–24 25–28 29 30 31 32 33 34 35–36 37 38
illustration by Allison Gentes
table of contents. (cont.) desserts. Almond Paste Cookies Black Russian Cake Buckeye Brownie Cookies with Easy Fudge Frosting Browned Butter Spoon Cookies Chocolate-Banana Bonbons with Toasted Almonds Chocolate Chip Pumpkin Bread Fear of a Black Planet Cake Grandma’s Swedish Pancakes Halo-Halo Italian Sesame Seed Cookies Mor Mor’s Pineapple Upside Down Cake Nana’s Banana Bread Nana’s Coconut Cream Pie Oat Nut Bars with Sweet Lemon Coconut Icing World’s Best Chocolate Chip Cookies
40 41 42–43 44–45 46 47 48 49 50 51 52 53 54 55–56 57
beverages. Blackberry Meyer Lemon Gin and Tonic BlackFlower Fizz Cucumber Sangria Moscow Mule Pimm’s No.1 Traditional Cocktail
59 60 61 62 63
illustration by Emilee Rudd
appetizers.
Avocado Mango Shrimp Stack Recipe by: immaeatthat.com, submitted by: Alyssa Hornby, serves 4 (1 serving = 1 stack)
Ingredients Stacks
Dressing
• • • • • • • •
• 6 Tbsp balsamic vinegar • 3 Tbsp olive oil • ¼ tsp pepper • 1/8 tsp salt
1 cup broccoli salad sprouts 1 cup tomatoes, diced ¼ cucumber, thinly sliced 1/2 cup corn 1 mango, cubed ½ red onion, diced (~½ cup) 1 avocado, cubed 8 ounces cooked shrimp (I recommend grilling on the BBQ) • 3 sprigs cilantro (optional) • Tools: 3 inch diameter x 3 inch high metal cylinder (an empty soup can with ends removed will also work)
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illustration by Alyssa Hornby
Avocado Mango Shrimp Stack (cont.) Instructions Stacks
Dressing
1. Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time.
1. To prepare the dressing, whisk together balsamic vinegar, olive oil, salt/pepper.
2. First add in the broccoli salad sprouts. 3. Next add tomatoes. 4. Add cucumbers on one side, and corn on the other. 5. Add mango on top of the cucumber side, and red onion on top of the corn side. 6. Completely top with avocado. 7. Place a piece of parchment or wax paper over the top and firmly press down the avocados so that they take the shape of the mold. Continue to apply pressure as you carefully slide off the mold. 8. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro.
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2. Cover and place in fridge while preparing stacks.
Greek Grilled Avocados Recipe by: Tammilee Tips, submitted by: Samantha Gee
Ingredients
Instructions
• • • • • •
1. Cut avocados in half and remove pit.
Avocado Olive Oil Artichoke Hearts Sun dried tomatoes Kalamata Olives Feta Cheese
2. Slice the avocado into chunks, maintaining the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado. 3. Drizzle the avocado with olive oil, sundried tomato infused olive oil is great for this recipe. 4. Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese. 5. Place on the barbecue for 5–10 minutes, depending on the heat of your barbecue.
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illustration by Samantha Gee
Mexican Two-Bean Chili Recipe by: The Pampered Chef, submitted by: Sara Ingram, serves 6 (10 cups)
Ingredients
Instructions
• • • •
1. Combine broth, salsa and tomato sauce in (4-qt.) casserole.
• • • • • • •
2 cups chicken broth 1 jar (16 oz) thick and chunky mild salsa 1 cup tomato sauce 1 medium zucchini, coarsely chopped (about 1¼ cups/300 mL) 1½ cups rinsed and drained canned black beans 1½ cups rinsed and drained canned pinto beans 1 cup drained canned whole kernel corn 3 cups shredded cooked chicken 1 garlic clove, pressed 1½–2 tbsp chili powder 1 tsp ground cumin
2. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin. 3. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with a spoon. 4. Ladle chili into soup bowls. Top with desired toppings.
*Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves can be added.
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illustration by Sara Ingram
Mixed Grill Kebabs with Guava BBQ Sauce Recipe by: Coastal Living, submitted by: Katelyn Burgin, serves 4
Ingredients BBQ Sauce
Kebabs
• • • • • • • • • • • •
• 1 pound boneless fish fillets, cut into bite-size pieces • 1 pound peeled and deveined shrimp • 1 yellow bell pepper, cut into pieces • 1 orange bell pepper, cut into pieces • 1 red onion, cut into wedges • 1 pint cherry tomatoes • Olive oil • Salt • Freshly ground black pepper
1 tablespoon coconut oil or vegetable oil 1 small yellow onion, finely chopped 2 garlic cloves, minced ½ cup guava nectar 8 ounces guava paste or jelly ¼ cup molasses 1/3 cup cider vinegar 2 tablespoons tomato paste 1 teaspoon ground allspice 1 teaspoon smoked paprika ½ teaspoon curry powder ¼ teaspoon salt
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illustration by Katelyn Burgin
Mixed Grill Kebabs with Guava BBQ Sauce (cont.) Instructions BBQ Sauce 1. Heat oil in a saucepan over medium-high heat. 2. Add onion and garlic; sautĂŠ 3 to 5 minutes or until tender. 3. Stir in guava nectar and the remaining ingredients.
Kebabs 1. Prepare Guava BBQ Sauce. 2. Thread fish, shrimp, and vegetables on skewers. 3. Brush with olive oil 4. Sprinkle with salt and pepper.
4. Cook over medium-low heat, stirring occasionally, 5 minutes or until mixture is slightly thickened.
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illustration by Katelyn Burgin
Morroccan Chickpea Soup Recipe by: America’s Test Kitchen Healthy Cookbook, submitted by: Kat Whalen, serves 7
Ingredients
Instructions
• • • • • • • • • •
5. Heat the oil in a large dutch oven over medium-high heat until simmering.
• • • • • •
1 tablespoon canola oil 1 onion, minced 1 tablespoon sugar 4 garlic cloves, minced ½ tablespoon hot paprika ¼ tablespoon saffron threads, crumbled 1/4 teaspoon ground ginger 1/4 teaspoon ground cumin 2 (15-oz) cans chickpeas, rinsed 1 pound red potatoes (about 3 medium) scrubbed and cut into 1/2-inch pieces 1 (14.5 oz) can diced tomatoes 4 cups low sodium chicken broth 1 zucchini, seeded and cut into 1/2 inch pieces 1/4 cup minced fresh parsley salt and pepper lemon wedges
6. Add the onion and sugar and cook until softened, about 5 minutes. 7. Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds. 8. Stir in the chickpeas, potatoes, tomatoes with their juice, and broth. Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes. 9. Stir in the zucchini and continue to simmer until tender, 5 to 10 minutes. 10. Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. 11. Stir in the parsley and season with salt and pepper to taste. 12. Serve with lemon wedges.
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illustration by Kat Whalen
Really Good Guac Recipe by: Emma Dorantes, submitted by: Kelsey Dodge, serves 7
Ingredients
Instructions
• • • • • • • • • •
1. Slice open those ripe avocados and mush out the innards into a bowl.
• • • • • •
1 tablespoon canola oil 1 onion, minced 1 tablespoon sugar 4 garlic cloves, minced ½ tablespoon hot paprika ¼ tablespoon saffron threads, crumbled ¼ teaspoon ground ginger ¼ teaspoon ground cumin 2 (15-oz) cans chickpeas, rinsed 1 pound red potatoes (about 3 medium) scrubbed and cut into ½-inch pieces 1 (14.5 oz) can diced tomatoes 4 cups low sodium chicken broth 1 zucchini, seeded and cut into 1/2 inch pieces ¼cup minced fresh parsley salt and pepper lemon wedges
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2. Remove the pits and discard. 3. Chop up some onions, cilantro, and jalapeños. Add them to the bowl along with the juice of one lime. Now mush it all up! No special mushing technique required, but feel free to make one up. 4. Add 1 tsp. of jalapeño juice for added spiciness if desired. 5. Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.
illustration by Kelsey Dodge
Tostada Crisp Recipe by: Kathy Choi, submitted by: Kathy Choi, serves 4–6
Ingredients Salsa • 1 onion • 2 tomatoes • 1 lime
Tostada • • • • • • • • • •
1 red bell pepper 1 head of lettuce 1 avocado Feta cheese Mozzarella cheese Small tortillas (Mission Artisan Tortillas) Tostada shells (Guerrero Tostada Shells) 1 whole cooked Rotisserie Chicken Teriyaki Sauce Tapatío Sauce
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illustration by Kathy Choi
Tostada Crisp (cont.) Instructions Preparation
Assembly
1. Shred Rotisserie chicken and place ½ of shredded chicken over pan. Add 2 tbsp. of teriyaki sauce and mix. Keep lid on at low heat.
1. Place 1 small tortilla on pan and heat up for 1 minute; flip occasionally.
2. Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. 3. Set aside. 4. Dice 2 tomatoes and 1 onion then place into a bowl. Cut lime and squeeze over diced tomatoes and onions. Add a large pinch of salt and pepper, mix, and set aside. (Add a squirt of Tapatío for a kick.) 5. Cut avocado in half then slice vertically into one avocado half making thin slices. Use a large spoon to scoop out avocado slices and set aside.
2. While heating, sprinkle mozzarella cheese over 1 round tostada shell and microwave for 30 seconds. 3. Once heated, place the heated tortilla directly onto the microwaved tostada shell. 4. Place 1/2 cup of shredded teriyaki chicken onto tostada base. 5. Add two spoons of salsa mix on top of chicken and spread evenly. 6. Add a small handful of lettuce and spread evenly. 7. Place red bell pepper strips on top along with 1/4 of the sliced avocados. 8. Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada 9. Crisp, then sprinkle Tapatío Sauce lightly over tostada.
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entrees.
Ahi Tuna Tartare on Sesame Wonton Chips Recipe by: cdkitchen.com, submitted by: Jenna Verbyke, serves 24
Ingredients Sesame Wonton Chips
Tuna Tartare
• 12 wonton wrappers (can substitute egg roll wrappers) • 2 tablespoons olive oil (will probably need more) • 3 tablespoons sesame seeds
• 6 ounces sushi-grade tuna, cut into ¼-in. dice • 2 tablespoons green onions, green parts only, finely chopped • 2 tablespoons sesame seeds, toasted • 2 tablespoons soy sauce • 1 teaspoon sesame oil • 1 teaspoon peeled and grated fresh ginger • 1 clove garlic, minced • ¾ teaspoon orange zest • 2 tablespoons fresh cilantro, finely chopped • ½ teaspoon kosher salt • 1 avocado, cut into ¼-in. dice • 2 teaspoons lime juice • Cilantro sprigs, for garnish
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illustration by Jenna Verbyke
Ahi Tuna Tartare on Sesame Wonton Chips (cont.) Instructions Sesame Wonton Chips 1. Preheat oven to 350°F. 2. Line a baking sheet with parchment paper.
Tuna Tartare 1. Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl.
3. Cut the wonton squares on an angle to make two triangles.
2. Mix well.
4. Arrange the wonton triangles on the baking sheet.
Assembly
5. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. 6. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). 7. Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). 8. Remove triangles from the pan and let cook on a cooling rack.
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1. Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) 2. Place a heaping teaspoon of the tuna mixture on each wonton triangle. 3. Garnish with a sprig of cilantro. 4. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.
Bertolucci’s Gourmet Grilled Cheese Recipe by: Albert Chang, submitted by: Albert Chang, serves 1
Ingredients
Instructions
• • • • • •
1. Preheat skillet over medium heat.
2 pieces sliced sourdough ½ fresh ripe tomato 1 slice Jarlsberg cheese 1 slice Provolone cheese 1 slice Columbus Peppered Turkey Breast 2 tbsp. butter
2. Lather both sides of bread with butter (1 tbsp. on each side) and place one slice of bread on skillet butter-side-down. 3. Add slice of Jarlsberg cheese on non-buttered side. 4. Slice half tomato into thin slices and place on top of cheese. 5. Gently place slice of turkey breast on top of tomato slices. 6. Add slice of Provolone cheese on top of turkey. 7. Place second slice of bread on top of sandwich butter-side-up. 8. Grill until lightly browned and flip over; repeat process until cheese is melted. 9. When cheese has melted, remove from skillet using spatula and cut in half diagonally.
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illustration by Albert Chang
California Roll Recipe by: foodnetwork.com, submitted by: Hyung-Min Park, serves 1
Ingredients
Instructions
• 2 tablespoons rice vinegar • 1 medium avocado, peeled, pitted, and sliced into ¼-inch thick pieces • 4 sheets nori (seaweed) • ½ batch sushi rice, recipe follows • ¹/³ cup sesame seeds, toasted • 1 small cucumber, peeled and cut into matchstick-size pieces • 1 small carrot cut into matchstick-size pieces • 4 imitation crab sticks, torn into pieces • Wasabi and Soy Sauce for serving
1. Prepare sushi rice first. When the rice is done from the cooker, place the rice into the mixing bowl and combine it with rice vinegar. 2. Allow the rice mixture to cool to room temperature before making the roll. 3. Cover a sushi roll rolling mat with plastic wrap. 4. Cut nori (seaweed) sheets in half crosswise. 5. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about ½cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. 6. Turn the sheet of nori over so that the rice side is down. Place ¹/8 of the cucumber, carrot, avocado and crab sticks in the center of the sheet. 7. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. 8. Cut the roll.
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illustration by Hyung-Min Park
Caprese Stack
Recipe by: tablespoon.com, submitted by: Christy Pak
Ingredients
Instructions
• • • • • •
1. Slice the tomato in approximately 1/4 inch thick slices. Do the same for the mozzarella.
1 medium to large tomato ¼ cup basil leaves 4 ounces fresh mozzarella cheese 4 teaspoons Balsamic vinegar 1 tablespoon olive oil salt and pepper, to taste
2. Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes). 3. Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.
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illustration by Christy Pak
Cajun Shrimp Alfredo Recipe by: tablespoon.com, submitted by: Nicole Bergmann
Ingredients
Instructions
• • • • • • • • • • • • •
4. Get all ingredients ready—tomatoes diced, onion diced, etc. The recipe goes together fast once the shrimp is cooked.
1 lb shrimp, peeled and deveined 2 tablespoons creole seasoning 1 ½ tablespoons olive oil 1 ½ tablespoons butter 8 ounces sliced mushrooms 2 teaspoons garlic powder 1 cup tomato, diced, fresh or canned 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup onion, diced, divided 8 ounces linguine ½-1 tablespoon Tony’s creole seasoning
5. Toss the shrimp in 1 tablespoon of the creole seasoning, set aside. 6. Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente. 7. While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add ½ cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink. 8. When the shrimp has cooked, add the cream and the other addition of creole seasoning (the ½ to 1 T). Bring this to a simmer then turn the heat down to medium low. 9. Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling. 10. When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.
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illustration by Nicole Bergmann
Hamachi Poke Recipe by: Chef Marcel Vigneron, submitted by: James Butler, serves 6
Note: Poke (pronounced “PO-keh”) is a Hawaiian fish salad, usually raw, served as an appetizer. Poi (pronounced “POY”) is traditionally made of taro root cooked and pounded to a sticky paste. Here the “poi” is made with pineapple, with xanthan gum giving it its sticky quality, and the taro is made into a chip served alongside.
Ingredients Hamachi Poke
Pineapple Poi
• • • • • • • • •
• 2 teaspoons xanthan gum • 4 cups fresh pineapple chunks
2 tablespoons extra-virgin olive oil 2 tablespoons sake 2 tablespoons mirin 3 tablespoons fresh lemon juice 1 teaspoon grated fresh ginger 1 tablespoon finely chopped Maui onion Sea Salt Freshly ground black pepper 1 pound sashimi-grade hamachi (cut into ½ inch cubes) • ¼ cup chopped sea beans
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Taro Chips • 1 small taro root • Vegetable oil for frying • Salt
illustration by James Butler
Hamachi Poke (cont.) Recipe by: Chef Marcel Vigneron, submitted by: James Butler, serves 6
Instructions 1. In a medium nonreactive bowl, combine the oil, sake, mirin, lemon juice, ginger, and onion. Whisk together. Season with salt and pepper to taste (keep in mind the sea beans will also be salty). 2. Add the hamachi and sea beans. Gently toss with a rubber spatula to completely coat the fish and sea beans with the marinade. Cover and refrigerate for at least 1 hour for the flavors to combine while you make the pineapple poi and taro chips. 3. Place ¼ cup water in a blender, followed by the xanthan gum. Add the pineapple chunks and blend on high speed until the pineapple is pureed and the mixture is smooth with a sticky consistency. 4. Transfer to a container, cover, and refrigerate until ready to use. 5. Peel the taro root and slice very thinly with a sharp knife or mandoline. Place the slices in large bowl of cold water to keep them from discoloring. 6. In a large heavy pot, heat about 3 inches of oil to 350°F.
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7. Drain the taro slices and pat dry completely. Add the slices to the hot oil in batches, being careful not to overcrowd the pot. Fry until crisp and lightly golden, about 2 minutes. Remove with a slotted spoon and transfer to paper towels to paper towels to drain. Sprinkle with salt. Cool completely before serving. 8. Place large spoonfuls of the pineapple poi on serving dishes. Using a slotted spoon, ladle the hamachi poke over the pineapple and sprinkle with sea salt. Place a couple of taro chips alongside.
Joong: Chinese Tamale submitted by: Darren Chan, serves 6
Note: Joong is a traditional Cantonese recipe that is made in June to celebrate the annual Dragon Boat Festival.
Ingredients • • • • • • • • • •
1 (12 oz.) package dried bamboo leaves ½pound pork belly 2½ pounds glutinous rice [loh mai] 2 teaspoons vegetable or canola oil 4 teaspoons kosher salt 1 (14-ounce) package dried split hulled mung bean 8 raw salted duck egg yolks 3 links (6 oz. total) of Chinese sausage [lap cheong] ¼ cup dried baby shrimp (1 oz. total) [ha mai] 4 dried scallops (1 oz. total) [ghown bhoy]
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illustration by Darren Chan
Joong: Chinese Tamale Recipe by: Chef Marcel Vigneron, submitted by: Darren Chan, serves 6
Instructions Preparation
Lap Cheong
1. Soak the bamboo leaves overnight to remove any impurities that can spoil the joong, the glutinous rice overnight, the mung beans overnight in water (make sure there is plenty of water as they will expand), and the dried scallops overnight
1. Rinse lap cheong under cold running water and drain. Cut each lap cheong in half crosswise. Split each half lengthwise twice into quarters (you should get 8 pieces out of each lap cheong). Set aside.
Bamboo Leaves
1. Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into 1/2inch wide strips lengthwise. Cut each strip into 1-inch pieces. Set aside.
1. Place at least half of the package of joong leaves in a large container and cover completely with cool water. Soak leaves for twenty-four hours, changing water twice. 2. Place joong leaves in large stockpot or Dutch oven. Cover with water and place on stove over high heat. Bring to a boil, reduce heat to medium and cook for 30 minutes. Drain leaves and rinse with cold water. Using a vegetable brush, take one leaf and scrub each side and rinse again under running water. Trim off stem using kitchen shears and discard. Repeat until all the leaves are scrubbed, rinsed and trimmed. Put leaves in colander and set aside.
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Pork belly
Salted Duck Egg Yolks 1. If using cooked salted duck egg yolks; Cut each yolk in half and set aside.
Dried Shrimp and Scallops 1. Place shrimp and scallops in separate small bowls. Wash three times in cold water drain. Cover completely with water and let soak for fifteen minutes. drain and set aside. Shred scallops into strips and set aside.
Joong: Chinese Tamale Instructions (cont.) Rice 1. Place rice in fine meshed strainer. Rinse under cold running water until water runs clear. Transfer to large bowl and cover completely with cold water. Allow to soak 15 minutes. Drain well and transfer to large bowl.
Mung Bean 1. Place beans in fine meshed strainer. Rinse under cold running water until water runs clear. Add vegetable oil and salt and mix well. Add mung beans to rice and toss to combine.
Assembly 1. Take two whole joong leaves of approximately the same size. Make sure there are no tears/rips in leaves. Leaves should curve in same direction. Take one joong leaf in each hand holding it horizontally in front of you while making sure the ends match each other. Overlap edge of one leaf onto center spine of other leaf. Hold overlapping leaves together with your thumb in the center of the leaves and fold in half.
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2. Fold bottom ½ inch of leaf upwards and tuck under thumb to create pocket inside leaves for joong. Hold the folded leaves in one hand and then use the other hand to open the leaves to make the pocket inside. 3. Holding leaves firmly, place 3 tablespoons rice mixture in pocket. Add one piece cured pork belly, half an egg yolk, three shrimp, three strands scallops and one piece lap cheong to center of rice. Cover filling with another 3 tablespoons rice. 4. Add third joong leaf by wrapping it around top of the two leaves in order to extend the height of the joong. You will be using this leaf to close everything up. Take outer edge of third leaf and fold it towards the center, sealing the joong. The joong should now be sealed at one end and open at the other. 5. Smooth leaves towards open end and then gather all ends, fold them towards the center and hold down with your thumb. Be firm— if leaves tear, start over. Secure them with kitchen twine by making several loops around joong and securing with knot. Pat finished joong with hands on both sides to compact. Repeat until joong leaves and filling are finished. Excess leaves can be dried at room temperature on a wire cooling rack and reused.
Joong: Chinese Tamale (cont.) Instructions (cont.) Assembly (cont.) 6. Layer finished joong in a large stockpot and cover with water. Place on stove over high heat, cover, and bring to a boil. Reduce heat to medium. Cook for 2½ hours, topping up pot with boiling water to keep joong submerged and rotating joong every hour to promote even cooking. 7. Remove joong and drain in colander. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce. 8. Extra joong can be stored in refrigerator for up to one week or in freezer for several months. To reheat, place in simmering water until heated through.
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Mushroom Risotto Recipe by: Myleen @ allrecipes.com/recipe/gourmet-mushroom-risotto, submitted by: Florence Lui, serves 6
Ingredients
Instructions
• 6 cups chicken broth, divided • 3 tablespoons olive oil, divided • 1 pound portobello mushrooms, thinly sliced • 1 pound white mushrooms, thinly sliced • 2 shallots, diced • 1 ½ cups Arborio rice • ½ cup dry white wine • Sea salt to taste • Freshly ground black pepper to taste • 3 tablespoons finely chopped chives • 4 tablespoons butter • ¹/³ cup freshly grated Parmesan cheese
1. In a saucepan, warm the broth over low heat. 2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. 3. Add olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. 4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
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illustration by Florence Lui
Now That’s A Taco Salad Recipe by: howseetitis.com, submitted by: Alyx Mackler, serves 2
Ingredients
Instructions
• • • • • • • • • • • • • • • • • • • • •
1. The night before (or a few hours before) combine cumin, paprika, chili powder, salt and pepper in a small bowl. Add chicken to a large ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic. Sprinkle seasoning over top and marinate in the fridge for 2-24 hours.
2 boneless, skinless chicken breasts 2 tablespoons olive oil 2 limes, juiced 2 garlic cloves, minced 2 teaspoons ground cumin 2 teaspoons smoked paprika ½ teaspoon chili powder ¼ teaspoon salt ¼ teaspoon pepper 2 oz monterey jack cheese, freshly grated 4 cups butter lettuce, chopped 1 avocado, chopped ²/³ cup sweet corn ½ pint grape tomatoes, quartered ¼red onion, diced ¼ teaspoon salt ¼ teaspoon pepper 1 tablespoon olive oil ½ teaspoon red wine vinegar 1 lime, juiced A few tortilla chips, crushed
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2. When ready to make the salads, heat a large skillet over medium-heat heat and add a little olive oil. Sear chicken both sides then reduce heat to medium-low, cover and cook until chicken is cooked through. Additionally you can bake or grill the chicken—whichever you prefer! Once chicken is finished, let cool for a few minutes and then cut into chunks. 3. To make the salads, combine lettuce, tomatoes, avocado,cheese, corn and onion in a large bowl, then toss with the salt and pepper. Add olive oil, red wine vinegar and lime juice, tossing well to coat. Add in chicken and toss well, then separate on to two plates or bowls. Add crushed tortilla chips on top and it’s fiesta time!
illustration by Alyx Mackler
Oriental Cold Noodle Salad Recipe by: Adapted from Oriental Cold Noodle Salad Dish found at Los Altos Bakery and Café in Los Altos, CA, submitted by: Amanda Yam, serves 8
Ingredients
Instructions
• • • •
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
1 (16 ounce) package Capellini 2 red bell peppers, diced 1 cup chopped green onion 1/2 cup cilantro
Dressing • • • • • • • •
1 Tbs sesame seeds 2 Tbs soy sauce 2 Tbs rice vinegar 2 Tbs olive oil 2 Tbs sesame seed oil 1 Tbs brown sugar 1 Tbs chili paste 1 tsp salt and pepper
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2. For the dressing, whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper. 3. Add bell peppers, cilantro, green onions to the pasta in a large bowl and toss in the dressing. Garnish with sesame seeds. Serve warm, or cover and refrigerate for a cold salad.
illustration by Amanda Yam
Pork with Sweet Soy Sauce (Babi Kepap) Recipe by: Mrs. Lusiana Hertanu, submitted by: Kelby Hertanu, serves 6–8
Ingredients
Instructions
• • • • • • • •
1. In a food processor grind the spices (2 shallots, 1 inch ginger, 2 cloves garlic)
• • • •
2 lbs Pork Butt or Shoulder or Spare ribs 1 teaspoons of salt ½ teaspoons white pepper 1 teaspoons Chinese Five Spices 2 tablespoons rice wine 2 tablespoons soy sauce 2 Star Anise 2 tablespoons Sweet Soy Sauce (Kecap Manis) 3 tablespoons of oil 2 shallots 1 inch ginger 2 cloves garlic
2. Cut the pork into about 2 inch cubes 3. Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices 4. Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes 5. Put oil in a pot and stir fry the spices on medium heat for about 3 minutes. 6. Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color 7. Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot 8. Cook until done (about 45 minutes–1 hour, depending on desired tenderness) and oil comes out. 9. Serve with rice and vegetables for a balanced meal.
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illustration by Kelby Hertanu
Short Ribs Korean Barbeque (Kalbi) Recipe by: Joyce Washington, submitted by: Paul Washington, serves 6–8
Ingredients
Instructions
• 4 pounds Korean-style short ribs (LA style cut ribs also works) • ¾ cup Soy Sauce • 2 tbsp Sugar • 2 tbsp Brown Sugar • ½ onion Yellow onion; chopped • 2 stalks Green onion; chopped • 2 tsp Ginger; minced • 3-6 cloves Garlic; minced • 1 tbsp. Honey • 2-3 tbsp. toasted sesame seeds • 1 tsp. Sesame oil • 1 tsp. oil • ½ tsp. Cayenne • 2 tbsp. Mirin aka Rice Wine (or White vinegar)
1. Combine all ingredients except for ribs in a large bowl or plastic bag, make sure the bag is big enough that it can fit the ribs in later. 2. Mix all the ingredients until sugar has dissolved. 3. Submerge ribs in the marinade making sure they are completely covered. Meat can be touching but make sure to mix it so that the marinade gets in between the ribs. Cover the bowl or close the bag with no air so that the marinade is always touching the ribs. 4. Refrigerate for 4 hours, the longer the better, letting it marinate overnight is highly recommended. Half way through resting, or in the morning if doing overnight, make sure to turn the meat or flip and mix around the plastic bag so that all parts are getting an even marinade. 5. Remove from marinade, wipe or shake off excess marinade on meat, too much excess soy sauce, sesame seeds, or sugar on the outside of meat can burn and give a different flavored than desired. Cook on a preheated grill for about 4 to 6 minutes, or until meat is at desired doneness. Finish by garnishing with toasted sesame seeds and chopped green onions, though not required.
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illustration by Paul Washington
Shepherd’s Pie Recipe by: Grandma Judith Hopps, submitted by: Megan Haneke-Hopps, serves 6–8
Note: This recipe has been passed down in the Hopps family for generations. Great for a cold winter’s night or simply an easy-to-cook family dinner, this meal is kid friendly, hearty and delicious.
Ingredients
Instructions
• • • •
6. Preheat oven to 350°F
2 lbs. ground beef 2 cans cut green beans (drained) 2 cans corn (drained) 2 cans condensed tomato soup (do not add water) • 4 cups mashed potatoes (made from instant potatoes, enough to cover dish) • Shredded cheese (to melt on top)
7. Brown the ground beef in a skillet 8. Make instant mashed potatoes in a bowl and set aside 9. Spray casserole dish with nonstick cooking spray 10. Open canned veggies; drain, dump in casserole dish 11. Strain off any fat from ground beef, then add on top of veggies 12. Mix/stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish 13. Open tomato soup cans (do NOT add water), dump on top of veggie/beef mix. 14. Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup 15. Spread mashed potatoes to even cover all other ingredients (do NOT mix in) 16. Cook for 25 minutes, uncovered 17. Cover with shredded cheese and let cook for another 5 minutes in the oven.
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illustration by Megan Haneke-Hopps
Shepherd’s Pie with an Accent Recipe by: Gordon Ramsay, submitted by: Joe Hewison, serves 6–8
Ingredients
Instructions
Filling
Preparation
• • • • • • • • • • • • •
1. Dice the garlic.
2 Tbsp olive oil 1.5 lbs ground lamb or beef 1 large carrot 1 large onion Fresh rosemary Fresh thyme 4 cloves minced garlic Salt Pepper Worcestershire sauce Tomato puree or paste Red wine 1/4 cup chicken stock
Mashed Potatoes • • • • • • •
1.5 lbs golden potatoes 1/4 cup heavy cream 3 1/2 Tbsp butter Salt Pepper 2 Egg yolks 1/4 cup parmesan cheese
2. Separate herbs from the stems. 3. Separate egg yolks.
Filling 1. Pour Olive Oil into a hot, large pan, then add meat. 2. Stir meat for a few minutes until brown, and broken into very small pieces. 3. Add rosemary, thyme, and garlic, then stir some more. 4. Add carrot, and onion, stir a little longer.
Potatoes 1. Boil water, add salt and potatoes, and set a timer for 15 minutes. 2. After 15 minutes, take potatoes out and strain the water off. 3. Put potatoes back into the pan, or into a medium mixing bowl. 4. Mash the potatoes with their ingredients from above and keep warm
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Shepherd’s Pie with an Accent Recipe by: Gordon Ramsay, submitted by: Joe Hewison, serves 6–8
Instructions (cont.) 1. Scoop meat mixture into a deep casserole or other oven safe dish and the spoon the mashed potatoes over the top. 2. Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top. 3. Poke the top with a fork several times to give the pie a peaked look and place in the oven at 400 degrees for 18–20 minutes to brown the potatoes and set the pie.
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illustration by Joe Hewison
Spam Musubi Recipe by: Mamadrews, submitted by: Ashley Andrews
Ingredients
Instructions
• • • • •
1. Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels.
5 cups cooked rice, room temperature 5 sheets nori (seaweed) 1 (12 oz.) can Spam ½ cup Teriyaki Sauce Furikake, to taste (Japanese rice seasoning)
*requires spam musubi maker
2. In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to low. 3. Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan. 4. Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori. 5. Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake. 6. Top with slice of Spam. Remove musubi maker. 7. Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. 8. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.
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illustration by Ashley Andrews
Taco Soup Recipe by: Zulch Family Recipe, submitted by: Zach Zulch, serves 10
Ingredients
Instructions
• • • • • • • • • • • • •
1. Chop and sauté yellow onion in a large skillet
One pound ground sirloin ¾ yellow onion 1 packet dried ranch dressing 1 packet Schilling taco seasoning 8 oz. can of Rotel diced chili 14 oz. can of corn 14 oz. can of pinto beans 14 oz. can of kidney beans 24 oz. can of hominy 24 oz. can of diced tomatoes Small bag of Fritos Cilantro 2 cups of Mexican shredded cheese
2. Add ground sirloin and continue sautéing until meat is a light brown color. 3. If your meat is under 90% fat free, drain and remove fat Note: Meat does not need to be thoroughly cooked as it will be boiled in the steps below
4. Remove from heat and pour into a large pot 5. Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot 6. Bring to a boil 7. Once boiling, change heat to low and simmer for three hours 8. Remove from heat and serve 9. Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl.
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illustration by Zach Zulch
desserts.
Almond Paste Cookies Recipe by: cooks.com, submitted by: Heather Brown
Ingredients
Instructions
• • • • • • • • • •
1. Cream butter and sugar well. Add remaining ingredients.
½ lb. very soft butter 1 c. sugar 1 c. grated almond paste 1 egg, beaten 1 ½ c. flour ½ tsp. baking powder ½ tsp. baking soda Pinch of salt ½ lb. bittersweet chocolate, melted Slivered almonds (optional)
Tools • • • • • • •
Large bowl Standing or hand mixer Spatula Fork Cookie Sheet Cooling Rack Parchment Paper
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2. Form batter into small balls, press down with floured fork on un-greased cookie sheet. 3. Bake 9–10 minutes at 350 degrees. 4. Place cookies on cooling rack and let cool for 10–15 minutes. 5. Dip cooled cookies into chocolate, covering about half the cookie. Let stand for a few seconds, placing cookies on parchment paper. Then, sprinkle with slivered almonds on chocolate surface. Press lightly to hold almonds. 6. Repeat for each cookie as desired. 7. Let cool for one hour on counter-top or in refrigerator. Cookies can be stored for up to one week at room temperature or frozen, for longer periods.
illustration by Heather Brown
Black Russian Cake Recipe by: Stacy Vetrovec, submitted by: Sara Vetrovec
Ingredients
Instructions
Cake
Cake
• 1 box of yellow cake mix • 1 pack of instant chocolate pudding (4 serving size) • 1 cup oil • ¼ cup vodka • ¾ cup water • ½ cup sugar • 4 eggs • ¼ cup Kahlua
8. Combine all ingredients
Glaze • ½ cup powdered sugar • ¼ cup of Kahlua
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9. Pour batter mixture into greased bundt pan 10. Bake 350 degrees for 45-50 minutes
Glaze 11. combine ½ cup powdered sugar with ¼ cup of Kahlua 12. Poke a few holes in cake with a toothpick before drizzling glaze over top of cake 13. Sprinkle with powdered sugar before serving!
illustration by Sara Vetrovec
Buckeye Brownie Cookies with Easy Fudge Frosting Recipe by: Cookiesandcups.com, submitted by: Chelsea Lightfoot, makes 24 cookies
Ingredients
Instructions
• • • • • • •
1. Preheat oven to 350°
1 box (18-19 oz) brownie mix ¼ cup butter, melted ½ cup cream cheese, room temperature! 1 egg ³/4 cup peanut butter ³/4 cup powdered sugar ³/4 cup chocolate frosting
Easy Fudge Frosting • 1 cup butter, room temperature • 2/3 cup boiling water • 1 cup Hershey’s Special Dark cocoa powder, sifted (you can use regular cocoa powder if you prefer, that tastes great too.) • 8 cups powdered sugar • 1 tsp vanilla
2. Line baking sheet with parchment paper. 3. In a medium bowl combine brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky. 4. Form rounded tablespoons sized portions of dough into balls, placing on baking sheet about 2 inches apart, making an indentation with your thumb in the center of each. 5. In another bowl stir together peanut butter and powdered sugar. Form peanut butter into teaspoon sized balls and press into the indentations in the brownie cookies. 6. Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall. 7. Bake for 10-12 minutes until edges are set, then let cool until they are room temperature. 8. When cooled, top each cookie with about a tablespoon of chocolate frosting.
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Buckeye Brownie Cookies with Easy Fudge Frosting (cont.) Instructions (cont.) Easy Fudge Frosting 9. In a mixer combine all ingredients and over low speed for 30 seconds.
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10. Increase speed to medium and beat for 1 minute until smooth. 11. Let frosting cool for 15-20 minutes be fore you frost cake or cupcakes.
illustration by Chelsea Lightfoot
Browned Butter Spoon Cookies Recipe by: foodnetwork.com, submitted by: Madison Mar, makes 32 cookies
Ingredients
Instructions
• • • • • • • • •
1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
1 cup (2 sticks) unsalted butter 2 cups all-purpose flour ¾ teaspoon baking powder Pinch fine salt 1 large egg yolk ¾ cup sugar 1 tablespoon pure vanilla extract ¼–¹/3 cup raspberry jam Confectioners’ sugar, for dusting
Easy Fudge Frosting • 1 cup butter, room temperature • 2/3 cup boiling water • 1 cup Hershey’s Special Dark cocoa powder, sifted (you can use regular cocoa powder if you prefer, that tastes great too.) • 8 cups powdered sugar • 1 tsp vanilla
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2. Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl—be sure to get all the tasty brown bits—and cool slightly. 3. Meanwhile, whisk the flour, baking powder and salt in another medium bowl. Whisk the egg yolk, sugar and vanilla into the cooled browned butter. Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand. 4. Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)
Browned Butter Spoon Cookies (cont.) Recipe by: foodnetwork.com, submitted by: Madison Mar, makes 32 cookies
Instructions (cont.) 5. Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool. 6. When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners’ sugar.
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illustration by Madison Mar
Chocolate-Banana Bonbons with Toasted Almonds Recipe by: Eat Well, by Charity Ferreira, submitted by: Jaclyn Cruickshank, makes 30
Note: Naturally sweet and creamy when frozen, bananas are full of potassium. Cover them with dark chocolate and nuts and you have a quick, healthy treat. For this recipe, choose bright yellow bananas that are not too ripe and freckled but rather still have some firmness.
Ingredients
Instructions
• ½ oz. semisweet chocolate • ½ cup toasted and chopped almonds or pecans • 2 bananas
1. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, until smooth. Remove the pan from the heat by leave the bowl of chocolate on top of the pan to keep warm.
Easy Fudge Frosting • 1 cup butter, room temperature • 2/3 cup boiling water • 1 cup Hershey’s Special Dark cocoa powder, sifted (you can use regular cocoa powder if you prefer, that tastes great too.) • 8 cups powdered sugar • 1 tsp. vanilla
2. Place the nuts in a shallow bowl. Line a baking sheeting with wax paper. 3. Peel the bananas and cut into ½-in rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift out with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. 4. Place the banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices. 5. Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container and store in the freezer for up to 1 week.
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illustration by Jaclyn Cruickshank
Chocolate Chip Pumpkin Bread Recipe by: Kathy Rudd, submitted by: Emilee Rudd, serves 12
Ingredients
Instructions
• • • • • • • • • • • • • • •
1. Preheat oven to 350°F.
1 ¾ cups unbleached all purpose flour 1 teaspoon nutmeg 1 teaspoon ginger 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ¾ teaspoon salt ½ cup olive oil 1 cup sugar 3 large eggs ½ cup vanilla pudding 1 cup canned pure pumpkin 1 teaspoon vanilla extract ¹/³ cup whole milk 1 cup miniature semisweet chocolate chips
2. Grease and flour 9 x 5 x 2½-inch metal loaf pan. 3. Sift first 7 ingredients into medium bowl. 4. Using electric mixer, add oil in large bowl until smooth. 5. Gradually beat in sugar, then beat in eggs 1 at a time. 6. Add vanilla pudding with egg mixture, pumpkin, and vanilla. 7. Beat dry ingredients into pumpkin mixture alternately with milk. 8. Stir in chocolate chips. 9. Transfer batter to prepared pan. 10. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. 11. Cool in pan on rack 15 minutes. 12. Turn cake out onto rack; cool completely.
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illustration by Emilee Rudd
Fear of a Black Planet Cake Recipe by: michelle-fromthekitchen.blogspot.com, submitted by: Olivia Yu, serves 12
Ingredients
Instructions
Filling
Filling
• • • • • •
1. Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy.
16 ounces cream cheese 1/4 cup sugar 1 egg 1 egg yolk 2 teaspoons vanilla 1 cup chocolate chips
Batter • • • • • • • • • •
3/4 cup cocoa 1/2 cup hot water 2 2/3 cups cake flour 1 tablespoon and 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla 1 cup buttermilk
2. Fold in the chocolate chips and set aside.
Batter 1. Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside. 2. In a separate bowl, mix cake flour, baking soda, and salt and set aside. 3. In a large bowl, cream the butter until smooth. Add sugar and then cream again. Add eggs and vanilla extract and beat until fluffy. Add the cocoa mixture and beat until combined. 4. Fold in the buttermilk and the dry ingredients and blend until just mixed. 5. Pour ²/³ of the batter into a greased 9 in. by 13 in. pan. Drop the filling onto the batter by tablespoonfuls, taking care to distribute it evenly. 6. Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.
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illustration by Olivia Yu
Grandma’s Swedish Pancakes Recipe by: Lavina DeNatale, submitted by: Jaclyn Cruickshank, serves 3
Note: This recipe was is a family heirloom passed down from my grandmother, to my mother, and then to me. This recipe is one of my favorites and reminds me of my grandmother’s homestyle cooking and is a perfect and sweet breakfast treat.
Ingredients
Instructions
• • • • • • • •
7. Set a large non-stick saucepan on medium heat and coat with non-stick spray. Wisk together the eggs in a large bowl and then add milk. Then, in a separate bowl combine the sugar, flour, and salt.
3 eggs 1¼ cup of milk ¾ cup of flour ½ tsp salt 2 tbps of sugar 4 tbs of butter 1 lemon Powdered sugar
8. Whisk in this mixture little by little to the eggs and milk, until there are no clumps and the batter is creamy. 9. Add a few tbsps to your heated saucepan and swivel the saucepan around so the batter covers the entire bottom portion of the pan. This should be a thin coating on the saucepan and should rise up to the edges a little bit. 10. Flip the pancake when the thin edges start to brown by using a large spatula after delicately peeling the edges, and then the whole pancake from the pan. It should be a very light brown color on the side now facing up. After a little more time when the edges start to get crisp, roll the pancake up and place it on a warm plate. 11. Serve with powdered sugar and melted butter and lemon juice mixture. Also add on any topping of your choice.
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illustration by Rebecca Reid
Halo-Halo Submitted by: Cristopher Lagmay
Note: Halo-halo is a popular cold dessert from the Philippines. It’s perfect for beating the heat! You know summer’s approaching when you start seeing Halo-Halo vendors on the streets again.
Ingredients
Instructions
• 2 tbsp macapuno (preserved shredded young coconut) • 2 tbsp kaong (sugar palm nuts) • 2 tbsp nata de coco (coconut gel) • 2 tbsp freshly grated cantaloupe • 2 tbsp freshly shredded jackfruit • 2 tbsp sliced caramelized plantains • 1 cup shaved ice • ½ cup evaporated milk • 1 scoop of mango, vanilla, or ube (purple yam) ice cream • 2 tbsp caramel custard
1. In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains. 2. Cover the mixture with enough shaved ice, depending on preference. 3. Swirl evaporated milk on top of the ice. 4. Top with a scoop of ice cream and some slabs of caramel custard. 5. Mix it all together. Or not. 6. Mix it all together. Or not.
*Most ingredients can be purchased at www.asianfoodgrocer.com
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illustration by Cristopher Lagmay
Italian Sesame Seed Cookies Recipe by: Claire Chiappinelli, submitted by: Danielle Hadley
Ingredients
Ingredients
• • • • • • • • •
1. Cream shortening and sugar, add beaten eggs, milk, vanilla & whiskey.
3 lbs flour 1 ½ lbs sugar 6-7 eggs 3-4 tbsp. milk 1 lb. shortening (Half butter, half oleo) 4 tsp. baking powder 4 tsp. vanilla Jigger of whiskey ½ cup sesame seeds
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2. Gradually work in flour and baking powder. Mix thoroughly and let stand about an hour. 3. Roll small amounts in seeds and cut. 4. Bake at 375 degrees for about 30 minutes or until golden brown.
illustration by Danielle Hadley
Mor Mor’s Pineapple Upside Down Cake Recipe by: Goody Jacobsen, submitted by: Kirsten Jacobsen
Note: Passed down from my great grandmother Mor Mor, this delicious recipe is very common in the Jacobsen family and my personal favorite.
Ingredients
Instructions
• • • •
1. In a 12 in. oven safe skillet (cast iron skillet works best) melt the butter.
¼ lb butter brown sugar (approximately 1 cup) 1 can pineapple rings in juice 1 box yellow cake mix
2. Add brown sugar until thick (but not caramelized). 3. Arrange the pineapple rings on top of the brown sugar and butter mixture. 4. Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water. 5. Pour the yellow cake batter in the pan, over the top of the pineapple rings. 6. Bake at 350 degrees for 30–35 minutes. 7. Remove from oven when a toothpick comes out clean. 8. Turn out onto a cake plate immediately and let cool.
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illustration by Kirsten Jacobsen
Nana’s Banana Bread Recipe by: Muench Family, submitted by: Skyler Muench
Ingredients
Instructions
• • • • • • • •
1. Heat oven to 350 degrees and grease loaf pan
1 ¾ cups of flour 2 teaspoons of baking powder ¼ teaspoon of baking soda ½ teaspoon of salt ¹/³ cup of Crisco ²/³ cup of sugar 2 eggs 1 cup of mashed bananas
2. At medium speed in electric mixer mix (cream) Crisco and sugar 3. Then add eggs and beat until very light (about 4 minutes). 4. Mix together flour, baking powder, baking soda and salt 5. Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended 6. Pour into greased loaf pan 7. Bake one hour 8. Cool in pan for 10 minutes and then put on cooling rack. 9. You can also add chocolate chips (about ½ cup) or chopped nuts (about ½ cup)
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illustration by Skyler Muench
Nana’s Coconut Cream Pie Recipe by: Dorothy Coombs, submitted by: Kerstin Segervall
Ingredients
Instructions
Filling
1. Cook crust at 450˚F for 12 min. or until golden brown
• • • • • • •
1/3 cup flour 2/3 cup sugar 1/4 tsp salt 2 cups evaporated milk 4 beaten egg yolks 1/2 tsp vanilla 2 cups coconut
Topping • 4 beaten egg whites • 3 tbsp powdered sugar • sprinkling of coconut
Crust • Store bought crust
2. Mix dry filling ingredients into a deep pot 3. Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients. 4. Put a mixture of dry ingredients and milk over medium heat. Stir constantly until thick. Once thick add in beaten egg yolks. Once mixed in add coconut (as much as you want. Pour ingredients into crust. 5. Beat egg whites on high until light and fluffy. Add in powdered sugar and continue beating until it stands on its own. Spread meringue onto top of pie with a spatula. Sprinkle coconut on top (optional). 6. Place pie into oven at 350˚F for 16 min.
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illustration by Kerstin Segervall
Oat Nut Bars with Sweet Lemon Coconut Icing Recipe by: www.veggienumnum.com, submitted by: Jason Shindler, makes 20
Ingredients
Instructions
• • • • • • • • • •
1. Pre-heat the oven to 180°C/356°F
• • • • • •
½ cup unbleached self raising flour ½ cup unbleached plain flour ½ cup rolled oats ½ cup shredded coconut ¼ cup sunflower seeds ¼ cup pepitas (pumpkin seeds) ½ cup chopped walnuts 1 tbs linseeds (flax seeds) 3/4 cup dairy-free or dairy butter 2½ tbs molasses (or treacle or golden syrup) ½ tsp baking soda ¼ cup hot water 1 cup icing sugar ½–1 lemon, juice & zest 1 tsp dairy-free or dairy butter ¼ cup shredded coconut
2. Sift the flours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well. 3. Combine the baking soda with the warm water and stir to dissolve. 4. Heat the butter and molasses over a low heat in a small saucepan stirring until the butter is melted and combined with the molasses. Remove from the heat and add the baking soda mixture; stir through allowing it to foam. 5. Combine the molasses and butter mixture with the dry ingredients, stirring well until combined. 6. Transfer the mixture into a lightly greased 10 in. x 10 in. non-stick baking tray, smoothing it out to cover the base evenly. 7. Bake in the pre-heated oven for 15-20 minutes until golden. Remove from the oven and allow to cool in the baking tray for 5 minutes before turning out onto a cake rack to cool completely.
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Oat Nut Bars with Sweet Lemon Coconut Icing (cont.) Instructions (cont.) 8. Meanwhile prepare the icing by combing the sugar, butter and enough lemon juice to bring the sugar together into a runny icing, over a very low heat in a small saucepan. Add enough zest to taste and add the lemon juice a little at a time until you reach the desired consistency. 9. Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets. 10. Once the icing is set cut evenly into bars. 11. These oaty nut bars should keep well in an air-tight container for 5 days or so. If the weather is overly hot keep them in the fridge to be sure the icing doesn’t melt.
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illustration by Jason Shindler
World’s Best Chocolate Chip Cookies Recipe by: food.com, submitted by: Evan LaForce
Ingredients
Instructions
• • • • • • • • • •
12. Preheat oven to 350˚F..
¾ cup white sugar 1 cup brown sugar 1 cup butter, softened 1 tablespoon vanilla 2 large eggs, slightly beaten 3 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 3 cups semi-sweet chocolate chips 1 cup walnuts, chopped or 1 cup pecans
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13. Cream sugar and butter. 14. Add vanilla and eggs and mix well. 15. Combine dry ingredients together and gradually add to creamed mixture. 16. Stir in chips and nuts. 17. Roll into 1 ¼" balls and place on nonstick cookie sheets, about 2” apart. 18. Bake for 10 to 12 minutes.
illustration by Evan laForce
beverages.
Blackberry Meyer Lemon Gin and Tonic Recipe by: spoonforkbacon.com, submitted by: Kelsey Lancaster, serves 4
Ingredients
Instructions
• • • • • • •
1. Set out four high ball glasses.
12 blackberries 20 fresh mint leaves 2 Meyer lemons (can sub. regular lemons) ¼ cup simple syrup 12 ounces good quality gin Tonic water Ice
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2. Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together. 3. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve.
illustration by Kelsey Lancaster
BlackFlower Fizz Recipe by: Jared Moore & Jack Britton, submitted by: Jared Moore, serves 1
Ingredients
Instructions
• • • • • • • • •
In a pint glass muddle
Absolut Citron Vodka St. Germaine Elderflower Liqueur Perrier Jouet Brut Champagne Peaches Blackberries Mint Pomegranate Juice Sprite Dry Ice
1. One slice of a fresh peach 2. Two fresh blackberries 3. Two fresh mint leaves 4. Two ice cubes
Fill the glass with ice and add: 5. 2oz Absolut Citron Vodka 6. .75oz St. Germaine Elderflower Liqueur 7. 1.5-2oz Pomegranate Juice 8. Splash of Sprite (can substitute club soda)
Shake and strain into large chilled martini glass, then float: 9. 1.5oz Perrier Jouet Brut Champagne
Garnish : 1. Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as flower center). Place entire “flower” garnish back into freezer. 2. When ready to serve, prepare drinks, push the drink pick down (as a stem) and float the frozen “flower” garnish on top, finish with small piece of dry ice for dramatic smoking and fizzing effects, as well as colder drinks. 60 Bertolucci’s Eats
illustration by Jared Moore
Cucumber Sangria Recipe by: www.bhg.com, submitted by: Viridiana Osio
Ingredients
Instructions
• • • • • •
1. Cut the melon in half; remove and discard seeds and rind
1 small honeydew melon 12 lime, thinly sliced ¼ fresh mint leaves ¼ cup lime juice 1 cup honey 1 750 milliliter bottle Sauvignon blanc or other semi-dry white wine, chilled • 1 liter bottle carbonated water, chilled • Fresh mint sprigs and/or leaves (optional)
2. Cut melon into thin slices. 3. In a large pitcher combine melon, cucumber, lime slices, and the 12 mint leaves. 4. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. 5. Add wine, stirring gently. 6. Cover and chill for at least 2 hours. 1. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.
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illustration by Viridiana Osio
Moscow Mule Recipe by: www.cocktailtimes.com, submitted by: Emma Dowling, serves 1
Note: The story of the Moscow Mule begins in 1939 when a nearly broke Russian ex-pat, Rudolph Kunett, sold the Smirnoff brand to John Martin, head of G.F. Heublein & Bros. Eventually John Martin used the Moscow Mule to help promote vodka to bars across the US and this helped fuel the mainstream acceptance of vodka as the preferred white spirit, replacing gin. Martin set off to market the Moscow Mule in the bars around the country. He bought one of the first Polaroid cameras and asked barmen to pose with a Moscow Mule copper mug and a bottle of Smirnoff vodka. Then he would leave one copy of the photo at the bar and take a second copy to the bar next door to show them that their competitors were selling their concoction. Between 1947 and 1950, thanks to their invention, Smirnoff vodka case columns more than tripled and nearly doubled in 1951. The Moscow Mule took heat for the Russian association. Assuming that Smirnoff was a Russian import, unionized bartenders in New York announced a Moscow Mule boycott, refusing to “shove slave labor liquor across the wood in any American saloon.” Smirnoff rushed to testify that its vodka was not, and never had been a member of the Communist Party. In support, Walter Winchell wrote in 1951, “The Moscow Mule is US made, so don’t be political when you’re thirsty. Three are enough, however, to make you wanna fight pro-Communists
Ingredients
Instructions
• • • •
1. Pour vodka into glass
¼ cup lime juice ¼ cup vodka ½ cup ginger beer Copper Mug
62 Bertolucci’s Eats
2. Pour lime juice into glass 3. Pour ginger beer into glass 4. If desired, garnish with a slice of lime and serve chilled
illustration by Emma Dowling
Pimm’s No.1 Traditional Cocktail Recipe by: www.bhg.com, submitted by: Allie Gentes
Ingredients
Instructions
• • • • • • • •
1. Half fill a large jug or tall glass with ice cubes
1 cup Pimm’s liquor 2 cups lemonade 1 slice lemon 1 slice orange 1 slice apple 1 slice cucumber 1 sprig fresh mint 2 strawberries)
2. Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass. 3. Pour two parts lemonade to one part Pimms over the top of fruit. 4. Mix and serve.
63 Bertolucci’s Eats
illustration by Allie Gentes
This cookbook was designed by Albert Chang using the typefaces Avenir and Archer. 3/14/14