Kitchen little design K little design kitchen l Kitchen little design K little design kitchen l A Collection of Favorite Recipes by Students in Typography III Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art & Design California Polytechnic State University San Luis Obispo, CA
little design kitchen A Collection of Favorite Recipes by Students in Typography III
Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art & Design California Polytechnic State University San Luis Obispo, CA
Table of Contents Drinks Blackflower Fizz
5
Blackberry Meyer Lemon Gin & Tonic
6
Pimm’s No. 1 Traditional
7
Halo-Halo 9 Moscow Mule
10
Cucumber Sangria
11
Main Dishes Cajun Shrimp Fettuccine Alfredo
15
Babi Kecap: Pork with Sweet Soy Sauce
17
Shepherd’s Pie
19
Oriental Cold Noodle Salad
21
Spam Musubi
22
Tostada Crisp
23
Mixed Grill Kebabs with Guava BBQ Sauce
25
Hamachi Poke with Pineapple Poi and Taro Chips
27
Joong: Chinese Tamales
29
Mushroom Risotto
32
Bertolucci’s Gourmet Grilled Cheese
33
The Best Shepherd’s Pie You’ll Ever Eat
35
Avocado Mango Shrimp Stacks
37
California Rolls
39
Ahi Tuna Tartare on Sesame Wonton Crisps
41
Kalbi: Korean BBQ Short Ribs
43
Note to return to the Table of Contents at any point in the book, click on the folio and page number located in the bottom corner of the page.
Table of Contents Soups, Salads, & Sides Now That’s a Taco Salad
47
GUAC(amole) 48 Greek Grilled Avocados
49
Caprese Stack
51
Mexican Two Bean Chicken Chili
52
Moroccan Chickpea Soup
53
Taco Soup
55
Desserts & Sweets Chocolate-Banana Bonbons with Toasted Almonds
59
Buckeye Brownie Cookies
61
Browned Butter Spoon Cookies
63
Pineapple Upsidedown Cake
64
Chocolate Chip Pumpkin Bread
65
Nana’s Banana Bread
67
Grandma’s Swedish Pancakes
69
Black Russian Cake
71
Almond Paste Cookies
72
Coconut Cream Pie
73
Fear of a Black Planet Cake
75
Sesame Seed Cookies
77
World’s Best Chocolate Chip Cookies
79
Oat Nut Bars with Sweet Lemon Coconut Icing
81
drinks Sit back, socialize, and take a sip.
Blackflower FIZZ Servings: 1
Jared Moore Mixologists Jared Moore & Jack Britton
Absolut Citron Vodka St. Germaine Elderflower Liqueur Perrier Jouet Brut Champagne Peaches Blackberries Mint Pomegranate Juice Sprite Dry Ice (optional for effect)
In a pint glass muddle 1 slice of a fresh peach 2 fresh blackberries 2 fresh mint leaves 2 ice cubes Fill the glass with ice and add 2 oz Absolut Citron Vodka
/ oz St. Germaine Elderflower Liqueur
3 4
1½-2 oz Pomegranate Juice splash of Sprite (can substitute club soda)
Notes 2011 Vodka Martini Shakedown: 1st Place Judges Choice Award Winner 1st Place Peoples Choice Award Winner
Shake and strain into large chilled martini glass, then float 1½ oz 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.
4 Little Design Kitchen
Drinks 5
BLackberry meyer lemon gin & tonic
Pimm’s No. 1 Traditional
Kelsey Lancaster Courtesy of spoonforkbacon.com
Allie Gentes Courtesy of recipewise.co.uk
Servings: 4 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
Directions 1. Set out four high ball glasses. 2. Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tbsp 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.
Servings: 1 1 cup Pimm’s liquor 2 cups lemonade 1 slice lemon 1 slice orange 1 slice apple 1 slice cucumber 1 sprig fresh mint
Directions 1. Fill a large jug or tall glass with ice cubes 2. Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per drink) and add to jug or glass. 3. Pour two parts lemonade to one part Pimms over the top of fruit. 4.. Mix and serve.
2 strawberries
6 Little Design Kitchen
Drinks 7
HAlo-halo Servings: 1
Cristopher Lagmay Invented by Christopher Lagmay
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
Directions 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 ice cream and some slabs of caramel custard. 5. Mix it all together. Or not. 6. Sit back. Relax. Enjoy. Refill.
Notes Most ingredients can be purchased at www.asianfoodgrocer.com History 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.
8 Little Design Kitchen
Drinks 9
moscow mule
Cucumber Sangria
Emma Dowling Courtesy of cocktailtimes.com
Viridiana Osio Courtesy of bhg.com
Servings: 1 ¼ cup lime juice ¼ cup vodka ½ cup ginger beer History The story of the Moscow Mule begins in 1939 when a nearly broke Russian expat, 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.
10 Little Design Kitchen
Directions 1. Add all the ingredients to a Moscow Mule mug or highball glass filled with ice and garnish with a lime wheel.
Servings: 8 1 small honeydew melon 1 seedless cucumber, thinly sliced 1 lime, thinly sliced 12 fresh mint leaves ¼ cup lime juice ¼ cup honey 1 750-milliliter bottle Sauvignon blanc or other semi-dry white wine, chilled 1 1-liter bottle carbonated water, chilled Fresh mint sprigs or leaves (optional)
Directions 1. Cut the melon in half; discard seeds and rind. 2. Cut melon into thin slices. In a large pitcher* combine melon, cucumber, lime slices, and the 12 mint leaves. 3. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. 4. Add wine, stir gently. Cover and chill at least 2 hours. 5. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.
Tip If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or containers.
Drinks 11
Main course A wide variety of dishes to suit whatever your cravings may be.
cajun shrimp Fettuccine alfredo Servings: 4
Nicole Bergmann Courtesy of food.com
1 lb shrimp, peeled and deveined 2 tbsp creole seasoning 1½ tbsp olive oil 1½ tbsp butter 8 ounces mushrooms, sliced 2 tsp 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 tbsp tony’s creole seasoning
Directions 1. Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked. 2. Toss shrimp in 1 tbsp of Creole Seasoning, set aside. 3. Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente. 4. While pasta is cooking, heat olive oil and butter in 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. 5. When the shrimp has cooked, add cream and the other addition of creole seasoning (the ½ to 1 tbsp). Bring this to a simmer then turn the heat down to medium low. 6. 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. 7. When the sauce has thickened add the other ½ cup of onions and drained pasta. Toss until pasta is coated. 8. Garnish with extra diced tomatoes and cheese if desired.
14 Little Design Kitchen
Main Courses 15
babi kecap: pork with sweet soy sauce Servings: 6–8
Kelby Hertanu Courtesy of Mrs. Lusiana Hertanu
16 Little Design Kitchen
2 lbs Pork Butt or Shoulder or Spare ribs 1 tsp of salt ½ tsp white pepper 1 tsp Chinese Five Spices 2 tbsp rice wine 2 tbsp soy sauce 2 Star Anise 2 tbsp Sweet Soy Sauce (Kecap Manis) 3 tbsp of oil 2 shallots 1 inch ginger 2 cloves garlic Spices
Directions 1. In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves garlic)
Notes Serve with rice and vegetables for a balanced meal.
8. Cook until done (about 45–60 minutes, depending on desired tenderness) and oil comes out.
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.
Main Courses 17
shepherd’s pie Servings: 1 pie
Meagan Haneke-Hopps Courtesy of Grandma Judith Hopps
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 (enough instant potatoes to cover dish) Shredded cheese (to melt on top) History 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.
Directions 1. Preheat oven to 350°F. 2. Brown the ground beef in a skillet. 3. Make instant mashed potatoes in a bowl according to package instructions and set aside. 4. Spray casserole dish with nonstick cooking spray. 5. Open canned veggies; drain, dump in casserole dish. 6. Strain off any fat from ground beef, then add on top of veggies. 7. Mix/stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish. 8. Open tomato soup cans (do NOT add water), dump on top of veggie/beef mix. 9. Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup. 10. Spread mashed potatoes to evenly cover over 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!
18 Little Design Kitchen
Main Courses 19
oriental cold noodle salad Servings: 8
Amanda Yam Adapted from Salad at Los Altos Bakery and CafĂŠ
Salad 1 16-oz package Capellini 2 red bell peppers, diced 1 cup chopped green onion ½ cup cilantro Dressing 1 tbsp sesame seeds 2 tbsp soy sauce 2 tbsp rice vinegar 2 tbsp olive oil 2 tbsp sesame seed oil 1 tbsp brown sugar 1 tbsp chili paste 1 tsp salt and pepper
20 Little Design Kitchen
Directions 1. Fill a large pot with lightly salted water and bring water to a rolling boil over high heat. Once the water is boiling, stir in pasta, and return to a boil. 2. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4–5 minutes. Drain well in a colander set in the sink. 3. For the dressing, whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper. 4. Add bell peppers, cilantro, green onions to the pasta in a large bowl and toss this mix with dressing. Garnish with sesame seeds. 5. Serve warm, or cover and refrigerate for a cold salad.
Main Courses 21
Spam musubi
tostada crisp
Ashley Andrews Courtesy of Mamadrews
Kathy Choi Invented by Kathy Choi
Servings: 10 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) Notes Tools: Spam Musubi Maker
Directions 1. Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. 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 flat, 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 1½ inches 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 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.
Servings: 4–6 1 head of lettuce 1 onion 2 tomatoes 1 red bell pepper 1 avocado 1 lime Feta cheese Mozzarella cheese Small tortillas (Mission Artisan Tortillas) Tostada shells (Guerrero Tostada Shells) 1 cooked Rotisserie Chicken Teriyaki Sauce Tapatío Sauce
Preparation 1. Shred Rotisserie chicken and place ½ shredded chicken on pan. Add 2 tbsp. of teriyaki sauce and mix. Keep lid on at low heat. 2. Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Cut avocado in half then slice vertically into one avocado half making thin slices. Use a large spoon to scoop out avocado slices Set aside. 3. Salsa mix: 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 Tabasco for added kick.) Assembly 4. Place 1 small tortilla on pan and heat up for 1 minute; flip occasionally. 5. While heating, sprinkle mozzarella cheese over 1 round tostada shell and microwave for 30 seconds. Once heated, place heated tortilla onto the microwaved tostada shell.
6. Place Tostada Crisp by Kathy Choi½ cup of the shredded teriyaki chicken onto the
tostada base and two heaping spoonfuls of salsa mix on top of chicken and spread evenly.
7. Add small handful of lettuce and spread evenly. 8. Place red bell pepper strips on top along with ¼ of the sliced avocados. 9. Sprinkle 1 tbsp of feta evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada.
22 Little Design Kitchen
Main Courses 23
mixed grill kebabs with guava bbq sauce Servings: 4
Katelyn Burgin Courtesy of Coastal Living
BBQ Sauce 1 tbsp coconut 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 tbsp tomato paste 1 tsp ground allspice 1 tsp smoked paprika ½ tsp curry powder ¼ tsp salt
BBQ Sauce 1. Heat oil in a saucepan over medium-high heat. 2. Add onion and garlic; sauté 3–5 minutes, until tender. 3. Stir in guava nectar and remaining ingredients. 4. Cook over medium-low heat, stirring occasionally, around 5 minutes or until mixture is slightly thickened. Kabobs 1. Thread fish, shrimp, and vegetables on skewers. 2. Brush with olive oil; sprinkle with salt and pepper. 3. Grill over medium-high heat (350–400°F) for 4 minutes. 4. Turn skewers over, and brush with 1/4 cup sauce. 5. Cook 5 minutes or until fish flakes with a fork. 6. Serve skewers with sauce on the side.
Kabob 1 lb boneless fish fillets, cut into bite-size pieces 1 lb peeled, 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
24 Little Design Kitchen
Main Courses 25
hamachi poke with pineapple poi & taro chips Servings: 6
James Butler Courtesy of Chef Marcel Vigneron
Hamachi Poke 2 tbsp extra-virgin olive oil 2 tbsp sake 2 tbsp mirin 3 tbsp fresh lemon juice 1 tsp grated fresh ginger 1 tbsp finely chopped Maui onion Sea Salt Freshly ground black pepper 1 lb sashimi-grade hamachi (cut into ½ inch cubes) ¼ cup chopped sea beans Pineapple Poi 2 tsp xanthan gum 4 cups fresh pineapple chunks Taro Chips 1 small taro root Vegetable oil for frying Salt What is Poke and Poi? Poke (pronounced “POkeh”) 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 26 Little Design Kitchen
Hamachi Poke 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. 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. Pineapple Poi 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 the poi, and refrigerate until ready to use. Taro Chips 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. 7. Drain the taro slices and pat dry completely. Add slices to the hot oil in batches, being careful not to overcrowd the pot. Fry until crisp and lightly golden, about 2 minutes. 8. Remove with a slotted spoon and transfer to paper towels to drain. Sprinkle with salt. Allow to cool completely. Final Directions 9. Place large spoonfuls of pineapple poi on serving dishes. 10. Using a slotted spoon, ladle the hamachi poke over the pineapple and sprinkle with sea salt. 11. Place a couple of taro chips alongside. Main Courses 27
joong: chinese tamales Servings: 15
Darren Chan Courtesy of a traditional Cantonese recipe
1 12-oz package dried bamboo leaves ½ lb pork belly 2½ lbs glutinous rice (loh mai) 2 tsp vegetable or canola oil 4 tsp kosher salt 1 14-oz package dried, split hulled mung bean 8 raw salted duck egg yolks 3 links (6-oz total) of Chinese sausage (lap cheong) ¼ cup (1-oz total) dried baby shrimp (ha mai) 4 dried scallops (1-oz total) (ghown bhoy) Notes Soak the bamboo leaves, glutinous rice, mung beans, and dried scallops overnight.
Bamboo Leaves 1. Place at least half of the package of bamboo leaves in a large container and cover completely with cool water. Soak leaves for 24 hours, changing water twice. Joong Leaves 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 rinsed and trimmed. Put leaves in colander and set aside. Lap Cheong 3. 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. Pork Belly 4. Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into 1/2-inch wide strips lengthwise. Cut each strip into 1-inch pieces. Set aside. Salted Duck Egg Yolks 5. If using cooked salted duck egg yolks: Cut each yolk in half and set aside. Dried Shrimp and Scallops 6. Place shrimp and scallops in separate small bowls. Wash three times in cold water drain. Cover completely with water and let soak for 15 minutes. drain and set aside. Shred scallops into strips and set aside.
28 Little Design Kitchen
Main Courses 29
Joong: Chinese Tamales Continued
Notes Excess joong leaves can be dried at room temperature on a wire cooling rack and reused 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.
Rice 7. 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. Assembly 9. Take two whole joong leaves of approx the same size and curvature. Make sure there are no tears in leaves. Take 1 joong leaf in each hand making sure the ends match each other. Overlap edge of 1 leaf onto center of the other. Hold leaves together with your thumb in the center and fold in half. 10. Fold bottom ½ inch of leaf up and tuck under thumb to create pocket inside leaves for joong. Use the other hand to open the leaves to make the pocket inside. 11. Holding leaves and place 3 tbsp rice mixture in pocket. Add 1 piece cured pork belly, ½ an egg yolk, 3 shrimp, 3 strands scallops and 1 piece lap cheong to center of rice. Cover filling with another 3 tbsp rice. 12. Add third joong leaf by wrapping it around top of the 2 leaves. This leaf will close everything up. Take outer edge of third leaf and fold it towards the center, to seal the joong. The joong should now be sealed at one end and open at the other. 13. Smooth out leaves towards open end, gather all ends, fold towards the center, and hold down with your thumb. Be firm, but don’t rip leaves. Secure with kitchen twine by making loops around joong and securing with knot. Pat finished joong with hands to compact. Repeat 14. 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 pot with boiling water and rotating joong every hour for even cooking. 15. Remove joong and drain in colander set in sink. Allow to rest for 10 minutes. Cut open the individual parcels and serve immediately with soy sauce.
30 Little Design Kitchen
Main Courses 31
mushroom risotto
Bertolucci’s Gourmet grilled cheese
Florence Lui Courtesy of Myleen at allrecipes.com
Albert Chang Invented by Albert Chang
Servings: 6 6 cups chicken broth, divided 3 tbsp olive oil, divided 1 lb portobello mushrooms, thinly sliced 1 lb white mushrooms, thinly sliced 2 shallots, diced 1½ cups Arborio rice ½ cup dry white wine 3 tbsp finely chopped chives 4 tbsp butter 1 /3 cup freshly grated Parmesan cheese Sea salt (to taste) Freshly ground black pepper (to taste)
32 Little Design Kitchen
Directions 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, stir in shallots. Cook 1 minute.
Servings: 1 Sandwich 2 pieces sliced sourdough ½ fresh ripe tomato 1 slice Jarlsberg cheese 1 slice Provolone cheese 1 slice Colombus Peppered Turkey Breast 2 tbsp. butter
Directions 1. Preheat skillet over medium heat. 2. Lather both sides of bread with butter (1 tbsp 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 tomato into thin slices and place on top of cheese.
4. 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 broth is absorbed. Continue adding broth, about ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15–20 minutes.
5. Place slice of turkey breast on top of tomato slices.
5. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan.
9. When cheese has melted, remove from skillet using spatula and cut in half diagonally.
6. Season with salt and pepper to taste.
10. Bon Appetit!
6. Add slice of Provolone cheese on top of turkey. 7. Place second slice of bread on top, butter-side-up. 8. Grill until lightly browned and flip over; repeat process until cheese is melted.
Main Courses 33
the best shepherd’s pie you’ll ever eat Servings: 1 Pie
Joseph Hewison Adapted from recipe by Gordon Ramsay
Filling 2 tbsp olive oil 1½ lbs ground lamb or beef 1 large carrot (grated) 1 large onion (grated) Fresh Rosemary Fresh Thyme 4 cloves Minced Garlic Salt Pepper Worcestershire Sauce Tomato Puree or Paste Red Wine ¼ cup Chicken Stock Mashed Potatoes 1½ lbs Golden Potatoes ¼ cup Heavy Cream 3½ Tbsp Butter Salt Pepper 2 Egg Yolks ¼ cup Parmesan Cheese
Preparation 1. Dice the garlic. 2. Separate herbs from the stems. 3. Separate egg yolks. 4. Peel and slice potatoes into even pieces. Filling 5. Pour Olive Oil into a hot, large pan, then add meat. 6. Stir meat for a few minutes until brown, and broken into very small pieces. Add rosemary, thyme, and garlic, then stir some more. 7. Add carrot, and onion, stir a little longer. 8. Add Worcestershire Sauce, stir, add Tomato Puree, stir 9. Add Red Wine and sweat down for a minute or two. 10. Add chicken stock and cook for 3 more minutes. Potatoes 11. Boil water, add salt and potatoes, and set a timer for 15 minutes. 12. After 15 minutes, take potatoes out and strain. 13. Put potatoes back into pan, or a medium mixing bowl. 14. Mash the potatoes with their ingredients from above and keep warm. Final Directions 15. Scoop meat mixture into a deep casserole or oven safe dish and then spoon the mashed potatoes over the top. 16. Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top. 17. Poke the top with a fork several times and place in the oven at 400°F for 18–20 minutes to brown the potatoes and set the pie.
34 Little Design Kitchen
Main Courses 35
MANGO AVOCADO SHRIMP STACKS Servings: 4 Stacks
Alyssa Hornby Adapted from immaeatthat.com
Dressing 6 tbsp balsamic vinegar 3 tbsp olive oil ¼ tsp pepper 1/8 tsp salt Stacks 1 cup broccoli salad sprouts 1 cup tomatoes, diced ¼ cucumber, thinly sliced ½ cup corn 1 mango, cubed ½ red onion, diced (~½ cup) 1 avocado, cubed 8 ounces cooked shrimp (I recommend grilled) 3 sprigs cilantro (optional) Notes Tools: 3 inch diameter x 3 inch high metal cylinder (an empty soup can with ends removed will also work)
36 Little Design Kitchen
Dressing 1. Whisk together balsamic vinegar, olive oil, salt & pepper. 2. Cover and place in fridge while preparing stacks. Stacks 3. Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Add the ingredients one at a time. 4. First add in the broccoli salad sprouts. 5. Add tomatoes. 6. Add cucumbers on one side, and corn on the other. 7. Add mango on top of the cucumber side, and red onion on top of the corn side. 8. Completely top with avocado. 9. 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. 10. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro.
Main Courses 37
california rolls Servings: 1
Hyung-Min Park Courtesy of foodnetwork.com
2 tbsp 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 matchsticksize pieces 1 small carrot cut into matchstick-size pieces 4 imitation crabsticks, torn into pieces Wasabi and Soy Sauce (for serving)
Directions 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 a 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. 6. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, carrot, avocado, & crab sticks in the center of the sheet. 7. Grab the edge of 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
38 Little Design Kitchen
Main Courses 39
ahi tuna tartare on sesame wonton crisps Servings: 24 Crisps
Jenna Verbyke Courtesy of cdkitchen.com
Sesame Wonton Crisps 12 wonton wrappers (can substitute egg roll wrappers) 2 tbsp olive oil 3 tbsp sesame seeds Tuna Tartare 6 ounces sushi-grade tuna, cut into ¼-inch dice 2 tbsp green onions, green parts only, finely chopped 2 tbsp sesame seeds, toasted 2 tbsp soy sauce 1 tsp sesame oil 1 tsp peeled and grated fresh ginger 1 clove garlic, minced 3/4 tsp orange zest 2 tbsp fresh cilantro, finely chopped ½ tsp kosher salt 1 avocado, cut into ¼-inch dice 2 tsp lime juice Cilantro sprigs, for garnish
Sesame Wonton Crisps 1. Preheat oven to 350°F. and line a baking sheet with parchment paper. 2. Cut the wonton squares on an angle to make 2 triangles. 3. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. 4. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). 5. Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack. Tuna Tartar 6. Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well. Assembly 7. Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) 8. Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. 9. Serve immediately.
Notes It is important that the tuna is not left at room temperature for more than 1 hour.
40 Little Design Kitchen
Main Courses 41
Kalbi: Korean bbq short ribs Servings: 6–8
Paul Washington Courtesy of Joyce Washington
4 lbs Korean-style short ribs (LA style cut ribs also works) 3/4 cup soy Sauce 2 tbsp sugar 2 tbsp brown sugar ½ yellow onion, chopped 2 stalks green onion, chopped 2 tsp ginger, minced 3–6 cloves garlic; minced (more if you so desire) 1 tbsp honey 2–3 tbsp sesame seeds, toasted 1 tsp sesame oil 1 tsp oil ½ tsp cayenne 2 tbsp Mirin aka rice wine (or White vinegar)
42 Little Design Kitchen
Directions 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 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, but the longer the better, letting it marinate overnight is 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/shake off excess marinade on meat; too much excess soy sauce, sesame seeds, or sugar on the outside of meat can burn or give a different flavor 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.
Main Courses 43
SOUPS, sides, & salads A little something extra, something light, something satisfying.
now that’s a taco salad Servings: 2
Alyx Mackler Courtesy of howsweetitis.com
2 boneless, skinless chicken breasts 2 tbsp olive oil 2 limes, juiced 2 garlic cloves, minced 2 tsp ground cumin 2 tsp smoked paprika ½ tsp chili powder ¼ tsp salt ¼ tsp 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 ¼ red onion, diced ¼ tsp salt ¼ tsp pepper 1 tbsp olive oil ½ tsp red wine vinegar 1 lime, juiced A few tortilla chips, crushed Notes Chicken is best prepared the night before, or at the least, a few hours prior to cooking.
46 Little Design Kitchen
Preparation 1. The night before (or a few hours before) combine cumin, paprika, chili powder, salt and pepper in a small bowl. 2. Add chicken to a large ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic. 3. Sprinkle seasoning over top and marinate in the fridge for 2–24 hours. Chicken 4. When ready to make the salads, heat a large skillet over medium-heat heat and add a little olive oil. 5. Sear chicken both sides then reduce heat to medium-low, cover and cook until chicken cooked through. Additionally you can bake or grill the chicken - whichever you prefer! 6. Once chicken is finished, let cool for a few minutes and then cut into chunks. Salad 7. To make the salads, combine lettuce, tomatoes, avocado, cheese, corn and onion in a large bowl, then toss with the salt and pepper. 8. Add olive oil, red wine vinegar and lime juice, tossing well to coat. 9. Add in chicken and toss well, then separate on to two plates or bowls. 10. Add crushed tortilla chips on top and it’s fiesta time!
Soups, Salads, & Sides 47
really good guac
greek grilled avocados
Kelsey Dodge Courtesy of Emma Dorantes
Samantha Gee Courtesy of Tammilee Tips
Servings: 1 bowl 2 large avocados ¼ cup sweet yellow onion ¼ cup cilantro, chopped Juice of one lime Pickled jalapeño slices, chopped up 1 tsp of jalapeño juice Salt and pepper (to taste)
Directions 1. Slice open those ripe avocados and mush out the innards into a bowl. 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.
Servings: 1 Avocado Olive oil Artichoke hearts Sun dried tomatoes Kalamata olives Feta cheese
Directions 1. Cut avocado in half and remove pit. 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 a great for this recipe.
4. Mush it all up!! No special mushing technique required, but feel free to make one up.
4. Top your half avocado with artichoke hearts, sun-dried tomatoes, kalamata olives and feta cheese.
5. Add 1 teaspoon of jalapeño juice for added spiciness (if desired.)
5. Place on barbecue for 5–10 minutes depending on the heat of your barbecue.
6. Salt and pepper to taste. 7. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud!
48 Little Design Kitchen
Soups, Salads, & Sides 49
caprese stacks Servings: 1
Christy Pak Courtesy of tablespoon.com
1 medium to large tomato Âź cup basil leaves 4 ounces fresh mozzarella cheese 4 tsp Balsamic vinegar 1 tbsp olive oil Salt and pepper, to taste
Directions 1. Slice the tomato in approximately Âź-inch thick slices. 2. Do the same for the mozzarella. 3. Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes.) 4. Drizzle with olive oil and balsamic vinegar. 5. Season to taste with salt and pepper, if desired.
50 Little Design Kitchen
Soups, Salads, & Sides 51
mexican two bean chicken chili
moroccan chickpea soup
Sara Ingram Courtesy of The Pampered Chef
Kat Whalen Courtesy of America’s Test Kitchen Healthy Cookbook
Servings: 6 (10 cups) Soup 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) 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 Optional Toppings Shredded cheese Sour cream Crushed corn or tortilla chips
Directions 1. Combine broth, salsa and tomato sauce in a 4-quart pot. 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. 5. Top with desired toppings.
Servings: 7 1 tbsp canola oil 1 onion, minced 1 tbsp sugar 4 garlic cloves, minced ½ tbsp hot paprika ¼ tbsp saffron 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 1 zucchini, seeded and cut into ½-inch pieces ¼ cup minced fresh parsley Salt and pepper Lemon wedges
Directions 1. Heat the oil in a large dutch oven over medium-high heat until shimmering. 2. Add the onion and sugar and cook until softened, about 5 minutes. 3. Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds. 4. Stir in the chickpeas, potatoes, tomatoes with their juice, and broth. 5. Bring to a simmer, partially cover and cook until potatoes are tender, about 20 minutes. 6. Stir in the zucchini and continue to simmer until tender, 5–10 minutes. 7. Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. 8. Stir in the parsley and season with salt & pepper to taste. 9. Serve with lemon wedges.
Sliced green onions Fresh cilantro leaves
52 Little Design Kitchen
Soups, Salads, & Sides 53
taco soup Servings: 6–10
Zachary Zulch Courtesy of the Zulch Family Secret Recipe
1 lb ground sirloin ¾ yellow onion 1 packet dried ranch dressing 1 packet Schilling taco seasoning 1 8-oz can of Rotel diced chili 1 14-oz can of corn 1 14-oz can of pinto beans 1 14-oz can of kidney beans 1 24-oz can of hominy 1 24-oz can of diced tomatoes Small bag of Fritos Cilantro 2 cups of Mexican shredded cheese Notes Meat does not need to be thoroughly cooked, as it will be boiled in the steps below
54 Little Design Kitchen
Directions 1. Chop and sauté yellow onion in a large skillet. 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. 4. Remove from heat and pour into a large pot. 5. Add corn, both beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch to the pot 6. Bring to a boil 7. Once boiling, change heat to low and simmer for 3 hours. 8. Remove from heat and serve. 9. Add crushed Fritos, cilantro, and Mexican shredded cheese to the top. 10. Enjoy!
Soups, Salads, & Sides 55
desserts & sweets Because everyone needs a little sugar in their life.
choco-banana bonbons with toasted almonds Servings: 8 (30 Bonbons)
Jaclyn Cruikshank Adapted from William-Sonoma Eat Well,
½ ounces semisweet chocolate 2/3 cup toasted and chopped almonds or pecans 2 bananas Notes 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.
Preparation 1. In a double boiler pot on a very low heat, slowly melt the chocolate, stirring occasionally, until smooth. 3. Remove the pot from the heat but leave the top pot of chocolate on top of the other pot to keep it warm. 4. Place the nuts in a shallow bowl. 5. Line a baking sheeting with wax paper. Bonbons 6. Peel the bananas and cut into ½-inch rounds. 7. Drop banana slices, one at a time, into the chocolate and turn to coat. 8. Lift out with a fork, tapping the fork gently on the edge of the bowl to allow the excess chocolate to drip back into the bowl. 9. Place the banana slice on the prepared wax paper sheet and sprinkle with some of the nuts. 10. Repeat to drop and coat the remaining banana slices. 11. 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.
58 Little Design Kitchen
Desserts & Sweets 59
buckeye brownie cookies Servings: 24 Cookies
Chelsea Lightfoot Adapted from cookiesandcups.com
Cookies 1 box (18-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 sea salt flakes 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) 8 cups powdered sugar 1 tsp vanilla Notes You could also use canned frosting. The cookies also taste great without frosting.
Cookies 1. Preheat oven to 350°F 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. (I used my hands.) 4. Form round tablespoon size 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 otherwise the peanut butter won’t spread and the cookies will 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 and a pinch of sea salt flakes. Frosting 9. In a mixer combine all ingredients and over low speed for 30 seconds. 10. Increase mixer speed to medium and beat for 1 minute, or until smooth. 11. Let frosting cool for around 15–20 minutes before you frost the cookies.
60 Little Design Kitchen
Desserts & Sweets 61
BROWNED BUTTER SPOON cookies Servings: 32 Sandwiched Cookies
Madison Mar Courtesy of Food Network Kitchens at foodnetwork.com
1 cup (2 sticks) unsalted butter 2 cups all-purpose flour ¾ teaspoon baking powder Pinch fine salt 1 large egg yolk 3/4 cup sugar 1 tablespoon pure vanilla extract ¼– 1/3 cup raspberry jam Confectioners’ sugar, for dusting
Directions 1. Preheat the oven to 325°F. Line two baking sheets with parchment paper. 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. 4. Whisk the egg yolk, sugar and vanilla into the cooled browned butter. 5. Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand. 6. 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 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.) 7. Bake cookies until just browned, about 12–15 minutes. 8. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool. 9. When cool, spread ½ 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. 10. Lightly dust the cookies with the confectioners’ sugar. 11. Serve.
62 Little Design Kitchen
Desserts & Sweets 63
Mor mor’s pineapple upsidedown cake
chocolate chip pumpkin bread
Kirsten Jacobsen Courtesy of Goody Jacobsen
Emilee Rudd Courtesy of Kathy Rudd
Servings: 1 Cake ¼ lb butter 1 cup brown sugar (approx.) 1 can pineapple rings, in juice 1 box yellow cake mix History Passed down from my great grandmother Mor Mor, this delicious recipe is very common in the Jacobsen family and my personal favorite.
Directions 1. In a 12 inch oven safe skillet (a cast iron skillet works best) melt the butter. 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 the package directions, except use juice from the can of pineapple rings instead of water. 5. Pour the yellow cake batter in the pan, evenly over the top of the pineapple rings. 6. Bake at 350°F 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. 9. Enjoy!
64 Little Design Kitchen
Servings: 12 13/4 cups unbleached all-purpose flour 1 tsp nutmeg 1 tsp ginger 1 tsp cinnamon 1 tsp baking soda 1 tsp baking powder 3/4 tsp salt 1/2 cup olive oil 1 cup sugar 3 large eggs ½ cup vanilla pudding 1 cup canned pure pumpkin 1 tsp vanilla extract 1 /3 cup whole milk 1 cup mini semisweet chocolate chips
Directions 1. Preheat oven to 350°F. 2. Grease and flour 9x5x 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 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.
Desserts & Sweets 65
nana’s banana bread Servings: 1 Loaf
Skyler Muench Courtesy of Nana Muench
66 Little Design Kitchen
Cookies 1¾ cups of flour 2 tsp 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
Directions 1. Heat oven to 350°F and grease loaf pan.
Notes You can also add chocolate chips (about ½ cup) or chopped nuts (about ½ cup)
7. Pour into greased loaf pan.
2. At medium speed in electric mixer mix (cream) Crisco and sugar. 3. Add eggs and beat until very light (about 4 minutes). 5. Mix together flour, baking powder, baking soda and salt. 6. Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended. 8. Bake for 1 hour. 9. Cool in pan for 10 minutes, then put on cooling rack.
Desserts & Sweets 67
grandma’s swedish pancakes Servings: 3
Rebecca Reid Courtesy of Lavina DeNatale
Toppings 3 eggs 1¼ cup of milk
Directions 1. Set a large non-stick saucepan on medium heat and coat with non-stick spray.
3 4
/ cup of flour
2. Wisk together the eggs in a large bowl, then add milk.
½ tsp salt
3. In a separate bowl combine the sugar, flour, and salt.
2 tbsp of sugar
4. Whisk in this mixture little by little to the eggs and milk, until there are no clumps and the batter is creamy.
4 tbs of butter 1 lemon powdered sugar Optional Toppings Fruit Nutella Peanut Butter Syrup Jam History 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.
68 Little Design Kitchen
5. Add a few tablespoons (depending on how large 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 up to the edges a little bit. 6. 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. 7. After a little more time when the edges start to get crisp, roll the pancake up and place it on a warm plate. 8. Serve with powdered sugar, melted butter, and lemon juice mixture. 9. Top with desired toppings.
Desserts & Sweets 69
black russian cake Servings: 1 Cake
Sara Vetrovec Courtesy of Stacy Vetrovec (my momma)
Cake 1 box of yellow cake mix 1 pack of instant chocolate pudding (4-servings size) 1 cup oil ¼ cup vodka ¾ cup water ½ cup sugar 4 eggs ¼ cup Kahlua
Cake 1. Combine all ingredients. 2. Pour batter mixture into greased bundt pan. 3. Bake 350°F for 45–50 minutes Glaze 4. Combine ½ cup powdered sugar with ¼ cup of Kahlua. 5. Poke a few holes in cake with a toothpick before drizzling glaze over top of cake 6. Sprinkle with powdered sugar before serving!
Glaze ½ cup powdered sugar ¼ cup of Kahlua
70 Little Design Kitchen
Desserts & Sweets 71
almond paste cookies
coconut cream Pie
Heather Brown Adapted from cooks.com
Kerstin Segervall Courtesy of Dorothy Coombs aka Nana
Servings: 24 Cookies ½ lb very soft butter 1 cup sugar 1 cup grated almond paste 1 egg, beaten 1½ cup flour ½ tsp baking powder ½ tsp baking soda Pinch of salt ½ lb bittersweet chocolate, melted (optional) slivered almonds (optional) Notes Cookies can be stored for up to one week at room temperature or frozen, for longer periods.
Directions 1. Cream butter and sugar well. 2. Add remaining ingredients. 3. Form batter into small balls, press down with floured fork on ungreased cookie sheet. 4. Bake 9-10 minutes at 350°F. 5. Place cookies on cooling rack and allow them to cool for 10–15 minutes. 6. Dip cooled cookies into chocolate, covering about half of the cookie. 7. Let the cookies stand for a few seconds before placing them on parchment paper. 8. Sprinkle with slivered almonds on chocolate surface. Press lightly to hold almonds. Repeat for each cookie as desired. 10. Let cool for one hour on countertop or in refrigerator.
Servings: 1 Pie Crust Store bought crust
Crust 1. Cook crust at 450°F for 12 min or until golden brown.
Filling 1 /3 cup flour 2/3 cup sugar ¼ tsp salt 2 cups evaporated milk 4 beaten egg yolks ½ tsp vanilla
Filling 2. Mix dry filling ingredients into a deep pot
Topping 4 beaten egg whites 3 tbsp powdered sugar
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. 5. Once thick add in beaten egg yolks. Once mixed in add coconut (as much as you want.) 6. Pour ingredients into crust. Topping 7. Beat egg whites on high until light and fluffy. 8. Add in powdered sugar, continue beating until it stands on its own. 9. Spread meringue onto top of pie with a spatula. 10. Sprinkle coconut on top (optional) Pie 11. Place pie into oven at 350°F for 16 min
72 Little Design Kitchen
Desserts & Sweets 73
fear of a black planet cake Servings: 1 Cake
Olivia Yu Courtesy of michelle-fromthekitchen.blogspot.com
Filling 16 ounces cream cheese ¼ cup sugar 1 egg 1 egg yolk 2 tsp vanilla 1 cup chocolate chips
Filling 1. Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy.
Batter 3/4 cup cocoa ½ cup hot water 2 2/3 cups cake flour 1 tbsp + 1 tsp baking soda ¼ tsp salt ½ cup butter 1½ cups sugar 2 eggs 1 tsp vanilla 1 cup buttermilk
4. In a separate bowl, mix together the cake flour, baking soda, and salt and set aside.
2. Fold in the chocolate chips and set aside. Batter 3. Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside.
5. In a large bowl, cream butter until smooth. Add sugar and cream again. Add eggs and vanilla extract and beat until fluffy. Add cocoa mixture and beat until combined. 6. Fold in the buttermilk and the dry ingredients and blend until just mixed. 7. Pour 2/3 of the batter into a greased 9 x13 inch pan. 8. Drop the filling onto the batter by tablespoonfuls, taking care to distribute it evenly. 9. Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. 10. Bake at 350°F for 30 minutes or until when a toothpick is inserted into the center comes out clean.
74 Little Design Kitchen
Desserts & Sweets 75
sesame seed cookies Servings: 24 Cookies
Danielle Hadley Courtesy of Claire Chiappinelli
3 lbs flour 1½ 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
76 Little Design Kitchen
Directions 1. Cream shortening and sugar, then add beaten eggs, milk, vanilla and whiskey. 2. Gradually work in flour and baking powder. 3. Mix thoroughly and let stand about an hour. 4. Roll small amounts in seeds and cut. 5. Bake at 375°F for 30 minutes or until golden brown.
Desserts & Sweets 77
World’s Best Chocolate Chip Cookies Servings: 24 Cookies
Evan LaForce Courtesy of food.com
/ cup white sugar
3 4
1 cup brown sugar 1 cup butter, softened 1 tbsp vanilla 2 large eggs, lightly beaten 3 cups all-purpose flour 3/4 tsp baking soda 3/4 tsp salt 3 cups semi-sweet chocolate chips 1 cup walnuts, chopped or 1 cup pecans (optional)
78 Little Design Kitchen
Directions 1. Preheat oven to 350°F. 2. Cream sugars and butter. 3. Add vanilla and eggs and mix well. 4. Combine dry ingredients together and gradually add to creamed mixture. 5. Stir in chips and nuts. 6. Roll into 1¼-inch balls and place on non-stick cookie sheets, about 2 inches apart. 7. Bake for 10–12 minutes.
Desserts & Sweets 79
Oat Nut Bars with Sweet Lemon Coconut Icing Servings: 20 Bars
Jason Shindler Courtesy of veggienumnum.com
Bars 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 tbsp linseeds (flax seeds) 3/4 cup butter (dairy-free is ok) 2½ tbsp molasses (or treacle or golden syrup) ½ tsp baking soda ¼ cup hot water Icing 1 cup icing sugar ½–1 lemon, juice & zest 1 tsp dairy-free or dairy butter ¼ cup shredded coconut Notes 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.
80 Little Design Kitchen
Bars 1. Preheat the oven to 350°F 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 x10 inch non-stick baking tray, smoothing it out to evenly cover. 7. Bake for 15–20 minutes, or until golden. 8. 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. Icing 9. Combine the sugar, butter and enough of the 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. 10. Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets. 11. Once the icing is set cut evenly into bars.
Desserts & Sweets 81
Designed by Alyssa Hornby in Typography III, Winter Quarter 2014, Department of Art and Design, California Polytechnic State University, San Luis Obispo, California. Typefaces used include: Karmina and Franklin Gothic.