TYPE
@ the table A compilation of favorite recipes & original illustrations from students in
Typography III Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California
TYPE
@ the table A compilation of favorite recipes & original illustrations from students in
Typography III Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California
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Table of Contents
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Table of Contents
TABLE OF CONTENTS Appetizers Ahi Tuna Tartare On Sesame Wonton Chips
10–11
Really Good Guac
12–13
Caprese Stacks
14–15
Grilled Greek Avocados
16–17
Avocado Mango Shrimp Stacks
18–19
MAIN DISHES
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Cajun Shrimp Alfredo
22–23
Hamachi Poke With Pineapple Poi & Taro Chips
24–25
Joong: Chinese Tamales
26–29
Mixed Grill Kebabs With Guava Bbq Sauce
30–31
COMPILED AND DESIGNED BY KELSEY DODGE,
Spam Musubi
32–33
slayer of foods.
Bertolucci’s Gourmet Grilled Cheese
designed on march 14, 2014
Shepherd’s Pie
36–37
typefaces used cambo, univers, and minion pro
Pork With Sweet Soy Sauce (Babi Kecap)
38–39
Korean Barbecue Short Ribs (Kalbi)
40–41
34–35
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Shepherd’s Pie With 42 An Accent
42–43
Chocolate-Banana Bonbons With Toasted Almonds
78–79
Grandma’s Swedish Pancakes
44–45
Italian Sesame Seed Cookies
80–81
Mexican Two Bean Chicken Chili
46–47
Mor Mor’s Pineapple Upside Down Cake
82–83
California Roll
48–49
Worlds Best Chocolate Chip Cookies
84–85
Mushroom Risotto
50–51
Halo-Halo 86–87
Taco Soup!
52–53
Buckeye Brownie Cookies With Easy Fudge Frosting 88–99
Taco Salad
54–55
Browned Butter Spoon Cookies
90–91
Tostada Crisp
56–57
Nana’s Banana Bread
92–93
Moroccan Chickpea Soup
58–59
Chocolate Chip Pumpkin Bread
94–95
Oriental Cold Noodle Salad
60–63
Nana’s Coconut Cream Pie
96–97
Oat Nut Bars With Sweet Lemon Coconut Icing
98–99
DRINKS Blackflower Fizz
64–65
Moscow Mule
66–67
Traditional Cocktail
68–69
Cucumber Sangria
70–71
Blackberry Meyer Lemon Gin And Tonics
72–73
Fear Of A Black Planet Cake
100–101
Black Russian Cake
102–103
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Table of Contents
DESSERTS Almond Paste Cookies
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76–77
Appetizers
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Tuna Tartare on Sesame Wonton Chips
Ahi Tuna Tartare on Sesame Wonton Chips recipe submitted by: Jenna Verbryke original recipe from: Cdkitchen.com serving size: About 24
For this recipe, you will need:
2 tsps lime juice
FOR Tuna Tartare
cilantro sprigs, for garnish
6 ounces sushi-grade tuna, cut into ¼-inch dice
Sesame Wonton Crisps
2 tbsps green onions, green parts only, finely chopped 2 tbsps sesame seeds, toasted 2 tbsps soy sauce 1 tsp sesame oil 1 tsp peeled and grated fresh ginger 1 clove garlic, minced ¾ tsp orange zest 2 tbsps fresh cilantro, finely chopped ½ tsp kosher salt 1 avocado
12 wonton wrappers (can substitute egg roll wrappers)
01. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
02. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle with sesame seeds.
04. Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic,
Bake until golden, about 6 minutes. (Can burn
orange zest, cilantro and salt together in a medium bowl. Mix well.
easily so watch carefully). Let cool. (Alternatively,
05. Right before ready to serve, add the avocado and lime juice. (Do not mix
if you want cups, put the oiled whole wrappers
in advance.) Place a heaping tsp of the tuna mixture on each wonton triangle.
in mini muffin tins).
Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna
03. Remove triangles from the pan and let cook
is not left at room temperature for more than 1 hour.
on a cooling rack. pg 10
Title of Cookbook
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Recipe Title
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Really Good Guac
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Really Good Guac
REALLY GOOD GUAC recipe submitted by: Kelsey Dodge original recipe from: Emma Barker serving size: Feeds a small sized fiesta
For this recipe, you will need:
01. Slice open those ripe avocados and mush
2 large avocados
out the innards into a bowl. Remove the pits and
¼ cup sweet yellow onion
discard.
¼ cup chopped cilantro
02. Chop up some onions, cilantro, and
juice of one lime
jalapeños. Add them to the bowl along with the
chopped pickled jalapeño slices
juice of one lime. Now mush it all up!! No special mushing technique required, but feel free to
1 tsp. of jalapeño juice
make one up.
salt and pepper to taste
03. Add 1 tsp of jalapeño juice for added spiciness if desired.
04. Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.
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Caprese Stacks
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Caprese Stacks
Caprese StackS recipe submitted by: Christy Pak original recipe from: Tbsp.com serving size: One stack
For this recipe, you will need:
01. Slice the tomato in approximately Âź inch
1 medium to large tomato
thick slices. Do the same for the mozzarella.
Âź cup basil leaves
02. Alternate layers between the tomatoes,
4 ounces fresh mozzarella cheese
mozzarella, and basil. (i.e. tomato slice, mozzarella
4 tsps Balsamic vinegar
with tomatoes).
1 tbsp olive oil
03. Drizzle with olive oil and balsamic vinegar.
salt and pepper, to taste
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slice, couple leaves of basil, beginning and ending
Season to taste with salt and pepper, if desired.
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Grilled Greek Avocados
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Grilled Greek Avocados
GRILLED GREEK AVOCADOS recipe submitted by: Samantha Gee original recipe from: Tammilee Tips serving size: As many as needed
For this recipe, you will need:
01. Cut avocados in half and remove pit.
avocado
02. Slice the avocado into chunks, maintaining
olive oil artichoke hearts
the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado.
sun dried tomatoes
03. Drizzle the avocado with olive oil, sundried
kalamata olives
tomato infused olive oil is a great for this recipe.
feta cheese
04. Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese.
05. Place on barbecue for 5-10 minutes depending on the heat of your barbecue.
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Avocado Mango Shimp Stacks
Avocado Mango Shrimp Stacks recipe submitted by: Alyssa Hornby original recipe from: immaeatthat.com serving size: 4 stacks
For this recipe, you will need:
FOR THE DRESSING
FOR THE STACKS
6 tbsp balsamic vinegar
1 cup broccoli salad sprouts
3 tbsp olive oil
1 cup tomatoes, diced
¼ tsp pepper
¼ cucumber, thinly sliced
1/8 tsp salt
½ cup corn 1 mango, cubed
01. To prepare the dressing, whisk together
½ red onion, diced (~½cup)
balsamic vinegar, olive oil, salt & pepper. Cover
1 avocado, cubed 8 ounces cooked shrimp (I recommend grilling on the BBQ) 3 sprigs cilantro (optional) TOOLS REQUIRED 3 inch diameter x 3 inch high metal cylinder
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and place in fridge while preparing stacks.
02. To begin making the stacks, place the metal
04. Add cucumbers on one side, and corn on the other. Then add mango on top
cylinder on the plate you will serve the avocado,
of the cucumber side, the red onion on top of the corn side, and top with avocado.
mango & shrimp stack on. Now add the
05. Place a piece of parchment or wax paper over the top and firmly press
ingredients one at a time.
down the avocados so that they take the shape of the mold. Continue to apply
03. First add in the broccoli salad sprouts,
pressure as you carefully slide off the mold.
followed by the tomatoes.
06. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro.
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Avocado Mango Shrimp Stacks
Main Dishes
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Cajun Shrimp Alfredo
CAJUN SHRIMP ALFREDO recipe submitted by: Nicole Bergmann original recipe from: Nicole Bergmann serving size: 4 Servings
For this recipe, you will need:
01. Get all of your ingredients ready, tomatoes
1 lb shrimp, peeled and deveined
diced, onion diced and so forth because the recipe
2 tbsps creole seasoning 1 ½ tbsps olive oil 1 ½ tbsps butter
goes together fast once the shrimp is cooked.
02. Toss the shrimp in 1 tbsp of the Creole Seasoning, set aside.
8 ounces sliced mushrooms
03. Fill a pan with water adding salt to season
2 tsps garlic powder
the pasta. When water boils add pasta and cook
1 cup tomato, diced, fresh or canned
until al dente.
1 cup heavy cream 1 cup parmesan cheese, grated
04. While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and
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.
garlic powder when the butter has melted, cook
06. Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens.
1 egg yolk
for about 1 to 2 minutes, next add ½ cup of the
The heat needs to be low to keep the egg from curdling.
1 cup onion, diced, divided
onions and cook for another minute then add the
07. When the sauce has thickened add the other ½ cup of onions and the drained
8 ounces linguine ½-1 tbsp tony’s creole seasoning
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shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink.
pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.
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Cajun Shrimp Alfredo
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Hamachi Poke
HAMACHI POKE WITH PINEAPPLE POI & TARO CHIPS recipe submitted by: James Butler original recipe from: Chef Marcel Vigneron serving size: Serves six people
and refrigerate for at least 1 hour for the flavors to combine while you make the
For this recipe, you will need:
FOR PINEAPPLE POI:
pineapple poi and taro chips.
FOR HAMACHI POKE:
2 tsps xanthan gum
03. Place ¼ cup water in a blender, followed by the xanthan gum. Add the
2 tbsps extra-virgin olive oil
4 cups fresh pineapple chunks
2 tbsps sake
1 small taro root
pineapple chunks and blend on high speed until the pineapple is pureed and the mixture is smooth with a sticky consistency.
2 tbsps mirin
FOR TARO CHIPS:
04. Transfer to a container, cover, and refrigerate until ready to use.
3 tbsps fresh lemon juice
vegetable oil for frying
1 tsp grated fresh ginger
salt
05. Peel the taro root and slice very thinly with a sharp knife or mandoline.
1 tbsp finely chopped maui onion sea salt
01. Combine the oil, sake, mirin, lemon juice, ginger, and onion in a medium nonreactive
freshly ground black pepper
bowl. Whisk together. Season with salt and
1 lb sashimi-grade hamachi (cut into ½ inch cubes)
pepper to taste (keep in mind the sea beans will
¼ cup chopped sea beans
also be salty).
02. Add the hamachi and sea beans. Gently toss with a rubber spatula to completely coat the fish and sea beans with the marinade. Cover
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Place the slices in large bowl of cold water to keep them from discoloring.
06. Heat about 3 inches of oil to 350F in a large heavy pot. 07. 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.
08. 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.
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Hamachi Poke
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Chinese Tamales
shears and discard. Repeat until all the leaves are scrubbed, rinsed and trimmed. Put leaves in colander and set aside.
04. 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
Joong: Chinese Tamales
8 pieces out of each lap cheong). Set aside.
05. Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into ½-inch wide strips lengthwise. Cut each strip into 1-inch pieces. Set aside.
recipe submitted by: Darren Chan
06. If using cooked salted duck egg yolks: Cut each yolk in half and set aside.
original recipe from: Traditional Cantonese recipe
07. Place shrimp and scallops in separate small bowls. Wash three times in cold
serving size: Makes about 15 tamales
water drain. Cover completely with water and let soak for fifteen minutes. drain and set aside. Shred scallops into strips and set aside.
08. 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.
For this recipe, you will need:
01. Soak the bamboo leaves, glutinous rice,
1 12 oz. package dried bamboo leaves
mung beans, and dried scallops overnight in
running water until water runs clear. Add vegetable oil and salt and mix well.
separate containers. Make sure there is plenty
½ lb pork belly
Add mung beans to rice and toss to combine.
of water in the mung bean container, as they
2½ lbs glutinous rice
will expand.
2 tsps vegetable or canola oil
02. For the bamboo leaves: Place at least half of
4 tsps kosher salt
the package of joong leaves in a large container
1 14-ounce package dried split hulled mung bean
and cover completely with cool water. Soak leaves
8 raw salted duck egg yolks
09. For the mung bean: Place beans in fine meshed strainer. Rinse under cold
10. Take two whole joong leaves of approximately the same size. Make sure there are no tears or rips in leaves. Leaves should curve in same direction.
for twenty-four hours, changing water twice.
03. Place joong leaves in large stockpot or Dutch
3 links of Chinese sausage
oven. Cover with water and place on stove over
¼ cup dried baby shrimp
high heat. Bring to a boil, reduce heat to medium
4 dried scallops
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
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Chinese Tamales
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Chinese Tamales
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Chinese Tamales
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.
11. Fold bottom half 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.
12. Holding leaves firmly, place 3 tbsps rice mixture in pocket. Add once 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 tbsps rice.
13. 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.
14. Smooth out leaves towards open end and then gather all the ends, fold them towards the center and hold down with your thumb. Be firm, but do not rip or tear leaves. If leaves tear, start over. Secure the 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 joong leaves can be dried at room temperature on a wire cooling rack and reused
15. 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 2 ½ hours, topping up pot vwith boiling water to keep joong submerged and rotating joong every hour to promote even cooking.
16. Remove joong and drain in colander set in sink. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce.
17. 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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MIXED GRILL KEBABS WITH GUAVA BBQ SAUCE
Mixed Grilled Kebabs
FOR KEBABS: 1 lb boneless fish fillets, cut into bite-size pieces 1 lb peeled and deveined shrimp 1 yellow bell pepper, cut into pieces 1 orange bell pepper, cut into pieces
recipe submitted by: Katelyn Burgin original recipe from: Coastal Living
1 red onion, cut into wedges
serving size: Yields four servings
1 pint cherry tomatoes olive oil salt freshly ground black pepper
For this recipe, you will need:
01. Heat oil in a saucepan over medium-high
FOR BBQ SAUCE:
heat. Add onion and garlic; sauté 3 to 5 minutes or
1 tbsp coconut oil or vegetable oil
until tender.
1 small yellow onion, finely chopped 2 garlic cloves, minced ½ cup guava nectar 8 ounces guava paste or jelly ¼ cup molasses ½ cup cider vinegar 2 tbsps tomato paste
¼ tsp salt
02. Stir in guava nectar and remaining ingredients. Cook over medium-low heat, stirring occasionally, 5 minutes or until mixture is slightly thickened.
03. 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.
01. Prepare Guava BBQ Sauce. 02. Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper.
1 tsp ground allspice
03. Grill over medium-high heat (350° to 400°) 4 minutes.
1 tsp smoked paprika
04. Turn skewers over, and brush with ¼ cup sauce. Cook 5 minutes or until fish
½ tsp curry powder
flakes with a fork.
¼ tsp salt
05. Serve skewers with sauce on the side.
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Mixed Grilled Kebabs
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Spam Musubi
SPAM MUSUBI recipe submitted by: Ashley Andrews original recipe from: Mamadrews serving size: Makes 10
For this recipe, you will need:
01. Cut Spam into 10 slices. Fry until slightly
5 cups cooked rice, room temperature
crispy. Remove and drain on plate lined with
5 sheets nori (seaweed) 1 (12 oz.) can Spam ½ cup teriyaki sauce furikake, to taste (Japanese rice seasoning) (requires spam musubi maker)
paper towels.
02. In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to low.
03. Add Spam slices , coating them in the mixture. When mixture has thickened, remove spam from pan.
04. Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori.
05. Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake.
06. Top with slice of Spam. Remove musubi maker.
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07. 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.
08. 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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Spam Musubi
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pg 35
Bertolucci's Gourmet Grilled Cheese
Bertolucci’s Gourmet Grilled Cheese recipe submitted by: Albert Chang original recipe from: Bertolucci serving size: Makes 1 grilled cheese
For this recipe, you will need:
01. Preheat skillet over medium heat.
2 pieces sliced sourdough
02. Lather both sides of bread with butter (1
½ fresh ripe tomato
tbsp on each side) and place one slice of bread
1 slice jarlsberg cheese
on skillet butter-side-down.
1 slice provolone cheese
03. Add slice of Jarlsberg cheese on non-
1 slice colombus peppered turkey breast 2 tbsp butter
buttered side.
04. Slice half tomato into thin slices and place on top of cheese.
05. Gently place slice of turkey breast on top of tomato slices.
08. Grill until lightly browned and flip over; repeat process until cheese is melted.
06. Add slice of Provolone cheese on top of turkey.
09. When cheese has melted, remove from skillet using spatula and cut in half
07. Place second slice of bread on top of
diagonally. Bon Appetit!
sandwich butter-side-up.
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Bertolucci's Gourmet Grilled Cheese
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pg 37
Shepherd's Pie
Shepherd’s Pie recipe submitted by: Meagan Haneke-Hopps original recipe from: Grandma Judith Hopps serving size: Makes 1 pie 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.
For this recipe, you will need:
01. Preheat oven to 350°F
2 lbs ground beef
02. Brown the ground beef in a skillet
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)
03. Make instant mashed potatoes in a bowl according to package instructions and set aside
04. Spray casserole dish with a nonstick spray 05. Open canned veggies; drain, dump in casserole dish
06. Strain off any fat from ground beef, then add on top of veggies
07. Mix/stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish
08. Open tomato soup cans (do NOT add water), dump on top of veggie/beef mix
09. Stir in with the veggie/beef mix so that
10. Spread mashed potatoes to even cover all other ingredients (do NOT mix in) 11. Cook for 25 minutes, uncovered 12. Cover with shredded cheese and let cook for another 5 minutes in the oven. 13. Let cool and enjoy!
veggies/beef are evenly coated in tomato soup pg 36
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pg 37
Shepherd's Pie
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pg 39
Pork with Sweet Soy Sauce
PORK WITH SWEET SOY SAUCE (BABI KECAP) recipe submitted by: Kelby Hertanu original recipe from: Lusiana Hertanu serving size: 6–8 People
For this recipe, you will need:
01. In a food processor grind the spices (2
2 lbs pork butt or shoulder or spare ribs
shallot, 1 inch ginger, 2 cloves garlic)
1 tsps of salt ½ tsps white pepper 1 tsps chinese five spices
02. Cut the pork into about 2 inch cubes 03. Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices
2 tbsps rice wine
04. Let the pork mixture sit in the rice wine and
2 tbsps soy sauce
soy sauce for at least 10 minutes
2 star anise
05. Put oil in a pot and stir fry the spices on
2 tbsps sweet soy sauce (kecap manis)
medium heat for about 3 minutes
3 tbsps of oil 2 shallots 1 inch ginger 2 cloves garlic
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06. Add the pork mixture and star anise into
08. Cook until done (about 45 minutes – 1 hour, depending on desired
the pot, then stir occasionally and cook until it
tenderness) and oil comes out
changes to a deep brown color
09. Serve with rice and vegetables for a balanced meal
07. Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot
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Pork with Sweet Soy Sauce
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pg 41
Korean BBQ Short Ribs
Korean Barbecue Short Ribs (Kalbi) recipe submitted by: Paul Washington original recipe from: Joyce Washington serving size: 6–8 servings
For this recipe, you will need:
01. Combine all ingredients except for ribs in a
4 lbs korean-style short ribs
large bowl or plastic bag, make sure the bag is
¾ cup soy sauce
big enough that it can fit the ribs in later.
2 tbsp sugar
02. Mix all ingredients until sugar has dissolved.
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 rice wine (white vinegar)
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03. 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.
04. Refrigerate for 4 hours, but 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.
05. 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 up by garnishing with toasted sesame seeds and chopped green onions, though not required.
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Korean BBQ Short Ribs
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pg 43
Shepherd's Pie with an Accent
Shepherd’s Pie with an Accent recipe submitted by: Joe Hewison original recipe from: Gordon Ramsay serving size: Makes 1 pie
For this recipe, you will need:
FILLING DIRECTIONS
FOR MASHED POTATOES
MASHED POTATO DIRECTIONS
FOR FILLING
01. Pour olive oil into a hot, large pan, then
1.5 lbs golden potatoes
01. Boil water, add salt and potatoes, and set a
2 tbsp olive oil
add meat.
¼ cup heavy cream
timer for 15 minutes.
1.5 lbs ground lamb or beef
02. Stir meat for a few minutes until brown,
3 ½ tbsp butter
02. After 15 minutes, take potatoes out and
1 large carrot
and broken into very small pieces.
salt
strain the water off.
1 large onion
03. Add rosemary, thyme, and garlic, then stir
pepper
03. Put potatoes back into the pan, or into a
some more.
2 egg yolks
medium mixing bowl and mix in the mashed
04. Add carrot, and onion, stir a little longer.
¼ cup parmesan cheese
potato ingredients.
05. Add Worcestershire sauce, stir, add tomato
MASHED POTATO DIRECTIONS
fresh rosemary fresh thyme 4 cloves minced garlic salt pepper worcestershire sauce
puree, stir
01. Scoop meat mixture into oven safe dish and then spoon the mashed potatoes
06. Add red wine and sweat down for a minute
over the top.
or two.
02. Spread the mashed potatoes over the top of the mix with the bottom of a
red wine
07. Add chicken stock and cook for 3 more
spoon and then sprinkle parmesan cheese over the top.
¼ cup chicken stock
minutes.
tomato puree or paste
03. 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, then serve.
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pg 43
Shepherd's Pie with an Accent
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pg 45
Grandma's Swedish Pancakes
Grandma’s Swedish Pancakes recipe submitted by: Rebecca Reid original recipe from: Lavina DeNatale serving size: Three servings 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 home-style cooking and is a perfect and sweet breakfast treat.
For this recipe, you will need:
01. Set a large non-stick saucepan on medium
3 eggs
heat and coat with non-stick spray.
1 ¼ cup of milk
02. Whisk together the eggs in a large bowl and
¾ cup of flour
then add milk. Then, in a separate bowl combine
½ tsp salt
the sugar, flour, and salt. Whisk in this mixture
2 tbps of sugar
little by little to the eggs and milk, until there are
4 tbs of butter
no clumps and the batter is creamy.
1 lemon
03. Add a few tbsps (depending on how large
powdered sugar
your pan is) 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
peeling the edges, and then the whole pancake from the pan. It should be a very
up to the edges a little bit.
light brown color on the side now facing up.
04. Flip the pancake when the thin edges start
05. After a little more time when the edges start to get crisp, roll the pancake up
to brown by using a large spatula after delicately
and place it on a warm plate. Serve with powdered sugar and melted butter and lemon juice mixture. Also add on any topping of your choice like fruit, nutella, peanut butter, syrup, jam, etc.
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Grandma's Swedish Panckaes
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pg 47
Mexican Two Bean Chili
pg 47
Mexican Two Bean Chili
Mexican two bean chicken chili recipe submitted by: Sara Ingram original recipe from: The Pampered Chef serving size: 6 servings, about 10 cups
For this recipe, you will need: 2 cups chicken broth 1 jar (16 oz) thick and chunk y mild salsa
01. Combine broth, salsa and tomato sauce in (4-qt.) Casserole. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin.
02. Bring to a boil; reduce heat and simmer 30
1 cup tomato sauce
minutes, stirring occasionally with Spoon.
1 medium zucchini
03. Ladle chili into soup bowls. Top with
1 ½ cups rinsed and drained canned black beans
desired toppings.
1 ½ cups rinsed and drained canned pinto beans 1 cup drained canned whole kernel corn 3 cups shredded cooked chicken 1 garlic clove, pressed 1 ½ – 2 tbsp chili powder 1 tsp ground cumin
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pg 49
California Roll
CALIFORNIA ROLL recipe submitted by: Hyung-Min Park original recipe from: Foodnetwork.com serving size: One roll
For this recipe, you will need:
01. Prepare sushi rice first. When the rice is
2 tbsps rice vinegar
done from the cooker, place the rice into the
1 medium avocado, peeled, pitted, and sliced into ¼-inch thick pieces
mixing bowl and combine it with rice vinegar
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 crabsticks, torn into pieces
02. Allow the rice mixture to cool to room temperature before making the roll
03. Cover a sushi roll rolling mat with plastic wrap 04. Cut nori (seaweed) sheets in half crosswise 05. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about ½ cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds
07. Grab the edge of the mat closest to you, keeping the fillings in place with
06. Turn the sheet of nori over so that the rice
your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder
side is down. Place 1/8 of the cucumber, carrot,
08. Cut the roll
avocado and crab sticks in the center of the sheet
wasabi and soy sauce for serving pg 48
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pg 49
California Roll
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pg 51
Mushroom Risotto
pg 51
Mushroom Risotto
Mushroom risotto recipe submitted by: Florence Lui original recipe from: Allrecipes.com serving size: about 6 servings
For this recipe, you will need: 6 cups chicken broth, divided 3 tbsps olive oil, divided 1 lb portobello mushrooms, thinly sliced 1 lb white mushrooms, thinly sliced
01. In a saucepan, warm the broth over low heat 02. Warm 2 tbsps 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
03. Add olive oil to skillet, and stir in the shallots.
2 shallots, diced
Cook 1 minute. Add rice, stirring to coat with oil,
1 ½ cups arborio rice
about 2 minutes. When the rice has taken on a
½ cup dry white wine
pale, golden color, pour in wine, stirring constantly
sea salt to taste
until the wine is fully absorbed. Add ½ cup broth
freshly ground black pepper to taste
to the rice, and stir until the broth is absorbed.
3 tbsps finely chopped chives
continuously, until the liquid is absorbed and the
4 tbsps butter
rice is al dente, about 15 to 20 minutes
¼ cup freshly grated parmesan cheese
04. Remove from heat, and stir in mushrooms
Continue adding broth ½ cup at a time, stirring
with their liquid, butter, chives, and Parmesan. Season with salt and pepper to taste
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pg 53
Taco Soup!
Taco Soup! recipe submitted by: Zach Zulch original recipe from: Zulch Family recipe serving size: Feeds 6–10
For this recipe, you will need: one lb ground sirloin ¾ yellow onion 1 packet dried ranch dressing
01. Chop and sauté yellow onion in a large skillet 02. Add ground sirloin and continue sautéing until meat is a light brown color
03. If your meat is under 90% fat free, drain
1 packet schilling taco seasoning
and remove fat. Note: Meat does not need to
8oz can of rotel diced chili
be thoroughly cooked as it will be boiled in the
14oz can of corn
steps below
14oz can of pinto beans
04. Remove from heat and pour into a large pot
14oz can of kidney beans
05. Add corn, pinto beans, kidney beans,
24oz can of hominy
hominy, diced tomatoes, Rotel diced chili, taco
24oz can of diced tomatoes
seasoning, and ranch dressing to the pot
09. Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of
small bag of fritos
06. Bring to a boil
each bowl
07. Once boiling, change heat to low and
10. Enjoy!
cilantro 2 cups of mexican shredded cheese
simmer for three hours
08. Remove from heat and serve pg 52
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pg 53
Taco Soup!
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pg 55
Taco Salad
TACO SALAD recipe submitted by: Alyx Mackler original recipe from: Alyx Mackler serving size: Makes two large salads
For this recipe, you will need: 2 boneless, skinless chicken breasts
½ pint grape tomatoes, quartered ¼ red onion, diced
2 tbsp olive oil
¼ tsp salt
2 limes, juiced
¼ tsp pepper
2 garlic cloves, minced
1 tbsp olive oil
2 tsp ground cumin
½ tsp red wine vinegar
2 tsp smoked paprika
1 lime, juiced
02. When ready to make the salads, heat a large skillet over medium-heat
½ tsp chili powder
a few tortilla chips, crushed
heat and add a little olive oil. Sear chicken both sides then reduce heat to
¼ tsp salt ¼ tsp pepper 2 oz grated monterey jack cheese
medium-low, cover and cook until chicken is cooked through. Additionally
01. The night before (or a few hours before) combine cumin, paprika, chili powder, salt and
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.
4 cups butter lettuce, chopped
pepper in a small bowl. Add chicken to a large
03. To make the salads, combine lettuce, tomatoes, avocado,cheese, corn
zip-lock bag or baking dish and cover with olive
and onion in a large bowl, then toss with the salt and pepper. Add olive
1 avocado, chopped
oil and lime juice, then add in garlic. Sprinkle
oil, red wine vinegar and lime juice, tossing well to coat. Add in chicken
¾ cup sweet corn
seasoning over top and marinate in the fridge for
and toss well, then separate on to two plates or bowls. Add crushed tortilla
2–24 hours. pg 54
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chips on top and it’s fiesta time, baby. pg 55
Taco Salad
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pg 57
Tostada Crisp
TOSTADA CRISP recipe submitted by: Kathy Choi original recipe from: Kathy Choi serving size: Feeds 4-6
For this recipe, you will need:
01. Shred Rotisserie chicken and place ½ of
1 head of lettuce
shredded chicken on pan. Add 2 tbsp. of teriyaki
1 onion
sauce and mix. Keep lid on at low heat.
2 tomatoes
02. Chop 1 head of lettuce and 1 red bell pepper.
1 red bell pepper
Set aside.
1 avocado
03. For salsa mix, dice 2 tomatoes and 1 onion
1 lime
then place into a bowl. Cut lime and squeeze
shell and microwave for 30 seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell.
06. Place ½ cup of shredded teriyaki chicken onto tostada base. Add two spoons of salsa mix and a small handful of lettuce on top of chicken and spread
feta cheese
over diced tomatoes and onions. Add a large
mozzarella cheese
pinch of salt and pepper, mix, and set aside.
small tortillas (mission artisan tortillas)
(Add a squirt of Tabasco for a kick.)
07. Place red bell pepper strips on top along with ¼ of the sliced avocados.
04. Cut avocado in half, and then into thin slices.
08. Sprinkle 1 tbsp of feta cheese over entire Tostada Crisp, then sprinkle
Use a large spoon to scoop out avocado slices
Tapatío Sauce lightly over tostada.
and set aside.
09. Grill until lightly browned and flip over; repeat process until cheese is melted.
tostada shells (guerrero tostada shells) 1 whole cooked rotisserie chicken teriyaki sauce tapatío sauce
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05. Place 1 small tortilla on pan and heat up for 1 minute; flip occasionally. While heating,
evenly.
10. When cheese has melted, remove from skillet using spatula and cut in half.
sprinkle mozzarella cheese over 1 round tostada pg 57
Tostada Crisp
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pg 59
Moroccan Chickpea Soup
Moroccan Chickpea Soup recipe submitted by: Kat Whalen original recipe from: America’s Test Kitchen Healthy Cookbook serving size: Serves seven
For this recipe, you will need: 1 tbsp canola oil 1 onion, minced 1 tbsp sugar 4 garlic cloves, minced ½ tbsp hot paprika ¼ tbsp saf fron threads, crumbled ¼ tsp ground ginger ¼ tsp ground cumin 2 (15-oz) cans chickpeas, rinsed 1 lb 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
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1 zucchini, seeded and cut into ½ inch pieces ¼ cup minced fresh parsley salt and pepper lemon wedges
01. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion and sugar and cook until softened, about 5 minutes. Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds.
02. 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. Stir in the zucchini and
03. Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. Stir in the parsley and season with salt and pepper to taste. Serve with lemon wedges.
continue to simmer until tender, 5 to 10 minutes.
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Moroccan Chickpea Soup
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pg 61
Oriental Cold Noodle
Oriental Cold Noodle Salad recipe submitted by: Amanda Yam original recipe from: America’s Test Kitchen Healthy Cookbook serving size: Eight servings note: Adapted from Oriental Cold Noodle Salad Dish found at Los Altos Bakery and Café in Los
Altos, CA
for this recipe, you will need:
01. Fill a large pot with lightly salted water and
1 (16 ounce) package capellini
bring to a rolling boil over high heat. Once the
2 red bell peppers, diced
water is boiling, stir in pasta, and return to a boil.
1 cup chopped green onion
Cook the pasta uncovered, stirring occasionally,
½ cup cilantro
until the pasta has cooked through, but is still
1 tbs sesame seeds
firm to the bite, 4 to 5 minutes. Drain well in a
2 tbs soy sauce
colander set in the sink.
2 tbs rice vinegar 2 tbs olive oil 2 tbs sesame seed oil 1 tbs brown sugar
02. For the dressing, whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper.
1 tbs chili paste
03. Add bell peppers, cilantro, green onions
1 tsp salt and pepper
to the pasta in a large bowl and toss in the
1 zucchini, seeded and cut into ½ inch pieces
dressing. Garnish with sesame seeds. Serve warm, or cover and refrigerate for a cold salad.
¼ cup minced fresh parsley salt and pepper lemon wedges pg 60
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pg 61
Oriental Cold Noodle Salad
Drinks
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pg 65
Blackflower Fizz
BlackFlower Fizz recipe submitted by: Jared Moore original recipe from: Mixologists Jared Moore & Jack Britton serving size: Makes one martini note: 2011 Vodka Martini Shakedown: 1st Place Judges Choice Award Winner, 1st Place Peoples
Choice Award Winner
For this recipe, you will need:
01. In a pint glass muddle: one slice of a fresh
absolut citron vodka
peach, two fresh blackberries, two fresh mint
st. germaine elderflower liqueur
leaves and two ice cubes
perrier jouet brut champagne
02. Fill the glass with ice and add: 2oz Absolut Citron Vodka, .75oz St. Germaine Elderflower
peaches
Liqueur, 1.5-2oz Pomegranate Juice, and a
blackberries
splash of Sprite (can substitute club soda)
mint
03. Shake and strain into large chilled martini glass,
pomegranate juice sprite dry ice (optional for ef fect)
then float 1.5oz Perrier Jouet Brut Champagne FOR THE GARNISH
04. Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as
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.
flower center). Place entire “flower” garnish back into freezer.
05. When ready to serve, prepare drinks, push pg 64
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pg 65
Blackflower Fizz
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pg 67
Moscow Mule
pg 67
Moscow Mule
Moscow mule recipe submitted by: Emma Dowling original recipe from: Russia serving size: Makes 1 drink
For this recipe, you will need:
01. Pour vodka into glass
¼ cup lime juice
02. Pour lime juice into glass
¼ cup vodka ½ cup ginger beer
03. Pour ginger beer into glass 04. If desired, garnish with a slice of lime and serve chilled
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Pimm's No. 1 Tradi-
Pimm’s No. 1 Traditional Cocktail recipe submitted by: Allison Gentes original recipe from: Recipewise.co.uk serving size: Makes 1 drink
For this recipe, you will need:
01. Hall fill a large jug or tall glass with ice cubes
1 cup pimm’s liquor
02. Take one slice of lemon, orange, apple,
2 cups lemonade
cucumber, strawberry and one sprig of mint (per
1 slice lemon
person) and add to jug or glass.
1 slice orange
03. Pour two parts lemonade to one part Pimms
1 slice apple
over the top of fruit. Mix and serve.
1 slice cucumber 1 sprig fresh mint 2 strawberries
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pg 69
Pimm's No. 1 Traditional Cocktail
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pg 71
Cucumber Sangria
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Cucumber Sangria
Cucumber Sangria recipe submitted by: Viridiana Osio original recipe from: The Test Kitchen serving size: One pitcher (about a liter) note: If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2
smaller pitchers or covered containers.
For this recipe, you will need:
01. Cut the melon in half; remove and discard
1 small honeydew melon
seeds and rind. Cut melon into thin slices.
12 limes, thinly sliced
02. In a large pitcher combine melon, cucumber,
Âź fresh mint leaves
lime slices, and the 12 mint leaves. In a small
Âź cup lime juice
bowl stir together lime juice and honey until
1 cup honey
combined; pour over melon mixture. Add wine,
1 750 milliliter bottle sauvignon blanc or other semi-dry white wine, chilled 1 liter bottle carbonated water, chilled
stirring gently. Cover and chill for at least 2 hours.
03. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.
fresh mint sprigs and/ or leaves (optional)
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pg 73
Blackberry Meyer Lemon Gin and Tonics
Blackberry Meyer Lemon Gin and Tonics recipe submitted by: Kelsey Lancaster original recipe from: Spoonforkbacon.com serving size: Yeilds four drinks
For this recipe, you will need:
01. Set out four high ball glasses.
12 blackberries
02. Place 3 blackberries, 5 mint leaves, juice of
20 fresh mint leaves
½ lemon, and 1 tbsp simple syrup in each glass
2 meyer lemons (can sub. regular lemons)
and muddle together.
Âź cup simple syrup 12 ounces good quality gin
03. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve.
tonic water ice
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pg 73 Blackberry Meyer Lemon Gin and Tonics
Desserts
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pg 77
Almond Paste Cook-
ALMOND PASTE COOKIES recipe submitted by: Heather Browns original recipe from: Cooks.com serving size: Makes 24 cookies
For this recipe, you will need:
01. Cream butter and sugar well. Add remaining
½ lb. very sof t butter
ingredients.
1 c. sugar
02. Form batter into small balls, press down
1 c. grated almond paste
with floured fork on ungreased cookie sheet.
1 egg, beaten
03. Bake 9-10 minutes at 350 degrees.
1 ½ c. flour ½ tsp. baking powder ½ tsp. baking soda Pinch of salt ½ lb. bittersweet chocolate, melted (optional) slivered almonds (optional)
04. Place cookies on cooling rack and let cool for 10-15 minutes.
05. Dip cooled cookies into chocolate, covering about half the cookie. Let stand for a few seconds, placing cookies on parchment paper.
07. Let cool for one hour on countertop or in refrigerator. Cookies can be stored
Then, sprinkle with slivered almonds on chocolate
for up to one week at room temperature or frozen, for longer periods.
surface. Press lightly to hold almonds.
06. Repeat for each cookie as desired.
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pg 77
Almond Paste Cook-
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pg 79
Chocolate Banana Bonbons
pg 79
Chocolate Banana Bonbons
Chocolate-Banana Bonbons with Toasted Almonds recipe submitted by: Jaclyn Cruickshank original recipe from: Eat Well, by Charity Ferreira serving size: Makes 30 bonbons, serves about eight
For this recipe, you will need:
01. Set a heat proof bowl over a pan of barely
½ oz. semisweet chocolate
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.
2/3 cup toasted and chopped almonds or pecans 2 bananas
02. Place the nuts in a shallow bowl. Line a baking sheeting with wax paper.
03. Peel the bananas and cut into ½" rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift our with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. Place the banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices.
04. 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. pg 78
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pg 81
Italian Sesame Seed Cookies
pg 81
Italian Sesame Seed Cookies
Italian Sesame Seed Cookies recipe submitted by: Danielle Hadley original recipe from: Danielle Hadley serving size: Makes 20
For this recipe, you will need:
01. Cream shortening and sugar, add beaten
3 lbs flour
eggs, milk, vanilla & whiskey.
1 ½ lbs sugar
02. Gradually work in flour and baking powder.
6 eggs
Mix thoroughly and let stand about an hour.
3 tbsp. milk
03. Roll small amounts in seeds and cut.
1 lb. shortening (half butter, half oleo) 4 tsp. baking powder
04. Bake at 375 degrees for about 30 minutes or until golden brown.
4 tsp. vanilla jigger of whiskey ½ cup sesame seeds
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pg 83
Mor Mor's Upside Down Pineapple Cake
Mor Mor’s Pineapple Upside Down Cake recipe submitted by: Kirsten Jacobsen original recipe from: Goody Jacobsen serving size: 6 servings, about 10 cups note: Passed down from my great grandmother Mor Mor, this delicious recipe is very common in
the Jacobsen family and my personal favorite.
For this recipe, you will need: ¼ lb butter
01. In a 12 inch oven safe skillet (cast iron skillet works best) melt the butter.
brown sugar (approximately 1 cup)
02. Add brown sugar until thick (but not
1 can pineapple rings in juice
03. Arrange the pineapple rings on top of the
1 box yellow cake mix
caramelized). brown sugar and butter mixture.
04. Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water.
05. Pour the yellow cake batter in the pan, over
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the top of the pineapple rings.
07. Remove from oven when a toothpick comes out clean.
06. Bake at 350 degrees for 30–35 minutes.
08. Turn out onto a cake plate immediately and let cool, and enjoy.
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Mor Mor's Upside Down Pineapple Cake
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pg 85
Worlds Best Chocolate Chip Cookies
pg 85
Worlds Best Chocolate Chip Cookies
Worlds best chocolate chip cookies recipe submitted by: Evan LaForce original recipe from: Food.com serving size: Yields a dozen
For this recipe, you will need:
01. Preheat oven to 350 degrees.
1 cup white sugar
02. Cream sugars and butter.
1 cup brown sugar
03. Add vanilla and eggs and mix well.
1 cup butter, sof tened 1 tbsp vanilla 2 large eggs, slightly beaten
04. Combine dry ingredients together and gradually add to creamed mixture.
3 cups all-purpose flour
05. Stir in chips and nuts.
1 tsp baking soda
06. Roll into 1 ¼” balls and place on non-stick
1 tsp salt
cookie sheets, about 2” apart.
3 cups semi-sweet chocolate chips 1 cup walnuts, chopped or 1 cup pecans
07. Bake for 10 to 12 minutes. 08. Remove from oven when a toothpick comes out clean.
09. Eat all of them in one serving, if desired.
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pg 87
Halo-Halo
pg 87
Halo-Halo
Halo-halo recipe submitted by: Cristopher Lagmay original recipe from: Cristopher Lagmay serving size: Makes one drink 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.
For this recipe, you will need: 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
01. In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains.
02. Cover the mixture with enough shaved ice, depending on preference.
03. Swirl evaporated milk on top of the ice. 04. Top with a scoop of ice cream and some slabs of caramel custard.
2 tbsp freshly shredded jackfruit
05. Mix it all together. Or not.
2 tbsp sliced caramelized plantains
06. Sit back. Relax. Enjoy. Refill.
1 cup shaved ice ½ cup evaporated milk 1 scoop of mango, vanilla, or ube (purple yam) ice cream 2 tbsp caramel custard
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pg 89
Buckeye Brownie Cookies with Easy Fudge Frosting recipe submitted by: Chelsea Lightfoot original recipe from: Cookiesandcups.com serving size: Makes about 24 brownie cookies note: Canned frosting may be used as an alternative to making the Easy Fudge Frosting. Cookies
also taste great without frosting!
06. Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall.
07. Bake for 10-12 minutes until edges are set, then let cool until they are room temperature.
08. When cooled, top each cookie with about a tbsp of chocolate frosting and a pinch of sea salt flakes.
FOR EASY FUDGE FROSTING 1 cup butter, room temperature 2/3 cup boiling water
BUCKEYE BROWNIE COOKIE DIRECTIONS
1 cup Hershey’s Special Dark cocoa powder, sif ted (you can use regular cocoa powder if you prefer, that tastes great too.)
FOR THE BROWNIE COOKIES
01. Preheat oven to 350°
8 cups powdered sugar
1 box (18-19 oz) brownie mix
02. Line baking sheet with parchment paper.
1 tsp vanilla
¼ cup butter, melted
03. In a medium bowl combine brownie mix,
For this recipe, you will need:
½ cup cream cheese, room temperature!
butter, cream cheese and egg. Stir until dough
1 egg
used my hands.
¾ cup peanut butter ¾ cup powdered sugar ¾ cup chocolate frosting sea salt flakes
comes together, it will be very thick and sticky. I
04. Form rounded tbsps 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.
05. In another bowl stir together peanut butter
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EASY FUDGE FROSTING DIRECTIONS
and powdered sugar. Form peanut butter into
01. In a mixer combine all ingredients and over low speed for 30 seconds.
tsp sized balls and press into the indentations in
02. Increase speed to medium and beat for 1 minute until smooth.
the brownie cookies.
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Buckeye Brownie Cookies
03. Let frosting cool for 15-20 minutes before you frost cake or cupcakes.
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Buckeye Brownie Cookies
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pg 91
Browned Butter Spoon Cookies
Browned butter spoon cookies recipe submitted by: Madison Mar original recipe from: foodnetwork.com serving size: Yields about 32 sandwiched cookies
For this recipe, you will need:
01. Preheat oven to 325 degrees F. Line two
1 cup (2 sticks) unsalted butter
baking sheets with parchment paper.
2 cups all-purpose flour ¾ tsp baking powder pinch fine salt 1 large egg yolk ¾ cup sugar 1 tbsp pure vanilla extract ¼ cup raspberry jam confectioners sugar, for dusting
02. Melt the butter in a small 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.
03. 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.
04. Scoop out dough with a small spoon. Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, pg 90
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then scrape/slide the spoon against the inside of the bowl to make spoonshaped 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.)
05. 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.
06. When cool, spread ½ tsp 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, and serve!
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Browned Butter Spoon Cookies
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pg 93
Nana's Banana Bread
Nana’s Banana Bread recipe submitted by: Skyler Muench original recipe from: Nana serving size: One loaf
For this recipe, you will need:
01. Heat oven to 350 degrees and grease loaf pan
1 ¾ cups of flour
02. At medium speed in electric mixer mix
2 tsps of baking powder ¼ tsp of baking soda ½ tsp of salt ¼ cup of crisco ½ cup of sugar 2 eggs 1 cup of mashed bananas
(cream) Crisco and sugar
03. Then add eggs and beat until very light (about 4 minutes).
04. Mix together flour, baking powder, baking soda and salt
05. Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended
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06. Pour into greased loaf pan
08. Cool in pan for 10 minutes and then put on cooling rack.
07. Bake one hour
09. You can also add chocolate chips (about ½ cup) or chopped nuts (about ½ cup)
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Nana's Banana Bread
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pg 95
Chocolate Chip Pumpkin Bread
pg 95
Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread recipe submitted by: Emilee Rudd original recipe from: Emilee Rudd serving size: Makes one loaf
For this recipe, you will need:
01. Preheat oven to 350°F.
1 ¾ cups unbleached all purpose flour
02. Grease and flour 9x5x2 ½-inch loaf pan.
1 tsp nutmeg
03. Sift first 7 ingredients into medium bowl.
1 tsp ginger 1 tsp cinnamon 1 tsp baking soda 1 tsp baking powder ¾ tsp salt ½ cup olive oil
04. Using electric mixer, add oil in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time.
05. Add vanilla pudding with egg mixture, pumpkin, and vanilla.
1 cup sugar
06. Beat dry ingredients into pumpkin mixture
3 large eggs
alternately with milk. Stir in chocolate chips.
½ cup vanilla pudding
07. Transfer batter to prepared pan.
1 cup canned pure pumpkin 1 tsp vanilla extract 1/3 cup whole milk 1 cup miniature semisweet chocolate chips pg 94
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08. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes.
09. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.
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pg 97
Nana's Coconut Cream Pie
pg 97
Nana's Coconut Cream Pie
Nana’s Coconut Cream Pie recipe submitted by: Kerstin Segervall original recipe from: Dorothy Coombs aka Nana serving size: Makes one pie
For this recipe, you will need:
01. Cook crust at 450 for 12min or until golden
Filling
brown
1/3 cup flour
02. Mix dry filling ingredients into a deep pot
2/3 cup sugar ¼ tsp salt 2 cups evaporated milk
03. Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients.
4 beaten egg yolks
04. Put a mixture of dry ingredients and milk
½ tsp vanilla
over medium heat. Stir constantly until thick.
Topping 4 beaten egg whites 3 tbsp powdered sugar Crust Store bought crust
Once thick add in beaten egg yolks. Once mixed in add coconut (as much as you want. Pour ingredients into crust.
05. 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)
06. Place pie into oven at 350 for 16 min pg 96
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pg 99
Oat Nut Bars with Sweet Lemon Coconut Icing
Oat Nut Bars
04. Combine the molasses and butter mixture with the dry ingredients, stirring well until combined.
05. Transfer the mixture into a lightly greased 10 in. x 10 in. nonstick baking tray, smoothing it out
recipe submitted by: Jason Shindler original recipe from: Veggienumnum.com serving size: Makes about 20 bars
to cover the base evenly.
06. Bake in the preheated 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.
For this recipe, you will need:
FOR THE ICING
½ cup unbleached self raising flour
1 cup icing sugar
½ cup unbleached plain flour
1 tsp dairy-free or dairy butter
½ cup rolled oats
¼ cup shredded coconut
½-1 lemon, juice & zest
½ cup shredded coconut ¼ cup sunflower seeds
07. 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
¼ cup pepitas (pumpkin seeds)
01. Sift the flours into a large bowl. Add
and add the lemon juice a little at a
the oats, coconut, seeds and nuts and stir to
time until you reach the desired consistency.
½ cup chopped walnuts
combine well.
1 tbs linseeds (flax seeds)
02. Combine the baking soda with the warm
¾ cup dairy-free or dairy butter
water and stir to dissolve.
03. Heat the butter and molasses over a low
2½ tbs molasses (or treacle or golden syrup)
heat in a small saucepan stirring until the butter
½ tsp baking soda
is melted and combined with the molasses.
¼ cup hot water
Remove from the heat and add the baking soda
08. Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets.
09. Once the icing is set cut evenly into bars. 10. 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.
mixture; stir through allowing it to foam.
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Oat Nut Bars
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pg 101
Fear of a Black Planet Cake
Fear of a Black Planet Cake recipe submitted by: Amanda Yam original recipe from: America’s Test Kitchen Healthy Cookbook serving size: Yields one cake
For this recipe, you will need: 16 ounces cream cheese ¼ cup sugar 1 egg 1 egg yolk
01. Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy to make the filling.
02. Fold in the chocolate chips and set aside.
2 tsps vanilla
03. To make the batter, combine the cocoa and
1 cup chocolate chips
hot water in a small bowl. Stir until thoroughly
¾ cup cocoa
mixed and set aside.
½ cup hot water
04. In a separate bowl, mix together the cake
2 ½ cups cake flour 1 tbsp and 1 tsp baking soda ¼ tsp salt ½ cup butter 1 ½ cups sugar 2 eggs
flour, baking soda, and salt and set aside.
05. 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.
07. Pour 2/3 of the batter into a greased 9 in by 13 in pan. Drop the filling onto the batter by tbsps, taking care to distribute it evenly.
08. Pour the remaining batter over the top, and with a spoon or spatula, cover
1 tsp vanilla
06. Fold in the buttermilk and the dry
the filling completely. Bake at 350 degrees for 30 minutes or until a toothpick
1 cup buttermilk
ingredients and blend until just mixed.
inserted in the center comes out clean.
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Fear of a Black Planet Cake
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Black Russian Cake
pg 103
Black Russian Cake
Black Russian Cake recipe submitted by: Sara Vetrovec original recipe from: Stacy Vetrovec serving size: Makes one cake
For this recipe, you will need:
01. Combine all ingredients
for the Cake
02. Pour batter mixture into greased bundt pan
1 box of yellow cake mix 1 pack of instant chocolate pudding (4 serving size)
03. Bake 350 degrees for 45-50 minutes 04. For glaze, combine ½ cup powdered sugar
1 cup oil
with ¼ cup of Kahlua
¼ cup vodka
05. Poke a few holes in cake with a toothpick
¾ cup water
before drizzling glaze over top of cake
½ cup sugar
06. Sprinkle with powdered sugar before serving!
4 eggs ¼ cup Kahlua for the Glaze ½ cup powdered sugar ¼ cup of Kahlua
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