TYPE III | WINTER 2014
DR INKS | DINING | DES SERT
organized chaos
COLLECT ION OF FAVORITE RECIPES
HOW TO MAKE the best guac
MIX award-winning drinks
BAKE Shepard’s Pie (twice!)
Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California
GIN & JUICE
organized chaos COLLECTION OF FAVORITE RECIPES
TYPE III | WINTER 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California
F I RST LOOK /
THIS COLLECTION 0
Note from the Designer
21 Greek Grilled Avocados 22 Hamachi Poke with Pinapple Poi and Taro Chips 23 Italian Seasame Seed Cookies
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Blackberry Lemon Gin & Tonic
24 Joong: Chinese Tamale
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Blackflower Fizz
26 Kalbi: Korean Barbecue Short Ribs
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Cucumber Sangria
27 Mexican Two Bean Chili Cheese
10 Moscow Mule 11 Pimm’s No.1 Traditional Cocktail
28 Mixed Grill Kebabs with Guava BBQ Sauce 29 Moroccan Chickpea Soup 30 Mushroom Risotto 31 Now That’s a Taco Salad
13 Acovado Mango Shrimp Stacks
32 Oriental Cold Noodle Salad
14 Ahi Tuna Tartare on Sesame Wonton Chips
33 Really Good Guac
15 Babi Kecap: Pork with Sweet Soy Sauce
35 Shepherd’s Pie
16 Bertolucci’s Gourmet Grilled Cheese 17 Cajun Shrimp Fetuccinni 18 California Roll 19 Caprese Stack 20 Grandma’s Swedish Pancake
34 Spam Musabi
36 Shepherd’s Pie with an Accent 37 Taco Soup! 38 Tostada Crisp
F I RST LOOK /
THIS COLLECTION (cont.)
40 Almond Paste Cookies 41 Buckeye Brownie Cookies 42 Browned Butter Spoon Cookies 43 Black Russian Cake 44 Chocolate Banana Bon-bons with Toasted Almonds 45 Chocolate Chip Pumpkin Bread 46 Fear of a Black Planet Cake 47 Halo-Halo 48 Mor Mor’s Pinapple Upside-Down Cake 49 Nana’s Banana Bread 50 Nana’s Coconut Cream Pie 51 Oat Nut Bars with Sweet Lemon Coconut Icing 52 World’s Best Chocolate Chip Cookies
INTRO /
NOTE FROM THE DESIGNER BY KELSEY LANCASTER
Welcome to Organized Chaos, a compilation of favorite recipes from the students of Typography III at Cal Poly San Luis Obispo. All of the students, myself included, chose a recipe that has become a college favorite and included an original illustration to accompany. Organized Chaos is my digital compilation of all the recipes, created for easy reading on your iPad or tablet. Like the students at Cal Poly, each recipe featured is teh recipes featured are diverse
and unique, and yes, a bit chaotic. Despite the variety, I hope you find this quirky digital compilation to easy to navigate and organized, like the title implies. A special thanks to our professor, Charmaine Martinez, for helping to coordinate and guide all of us through this publishing process.
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ORGANIZED CHAOS
drinks “After the first glass of vodka you can accept just about anything of life even your own mysteriousness you think it is nice that a box of matches is purple and brown and is called La Petite and comes from Sweden for they are words that you know and that is all you know words not their feelings or what they mean and you write because you know them not because you understand them because you don’t you are stupid and lazy and will never be great but you do what you know because what else is there?” —Frank O’Hara
DRINKS /
KELSEY LANCASTER
BLACKBERRY LEMON GIN & TONIC Directions: 1. Set out four high ball glasses. 2. Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together. 3. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve.
Courtesy of spoonforkbacon.com
Serves 4 Ingredients: 12 blackberries 20 fresh mint leaves 2 Meyer lemons (can sub. regular lemons) ¼ cup simple syrup 12 ounces good quality gin tonic water ice
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DRINKS /
JARED MOORE
BLACKFLOWER FIZZ Directions for one martini: 1. In a pint glass muddle: one slice of a fresh peach, two fresh blackberries, two fresh mint leaves, two ice cubes 2. Fill the glass with ice and add:2oz Absolut Citron Vodka, .75oz St. Germaine Elderflower Liqueur, 1.52oz Pomegranate Juice, splash of Sprite (can substitute club soda) 3. Shake and strain into large chilled martini glass, then float:1.5oz Perrier Jouet Brut Champagne
2011 Vodka Martini Shakedown: 1st Place Judges Choice Award Winner 1st Place Peoples Choice Award Winner
Ingredients: Absolut Citron Vodka
4. Garnish :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. 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.
St. Germaine Elderflower Liqueur Perrier Jouet Brut Champagne Peaches Blackberries Mint Pomegranate Juice Sprite Dry Ice (optional for effect)
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DRINKS /
VIRIDIANA OSIO
CUCUMBER SANGRIA Directions: 1. Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher* combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours. 2. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint. If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or covered containers. From the Test Kitchen
Ingredients: 1 small honeydew melon 12 lime, thinly sliced Âź fresh mint leaves Âź cup lime juice 1 cup honey 1 750 milliliter bottle Sauvignon blanc or other semidry white wine, chilled 1 liter bottle carbonated water, chilled Fresh mint sprigs and/or leaves (optional)
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DRINKS /
EMMA DOWLING
MOSCOW MULE Directions: 1. Pour vodka into glass 2. Pour lime juice into glass 3. Pour ginger beer into glass 4. If desired, garnish with a slice of lime and serve chilled
History available at Cocktailtimes.com
Ingredients: ¼ cup lime juice ¼ cup vodka ½ cup ginger beer Copper Mug
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DRINKS /
ALLISON GENTES
PIMM’S NO. 1 TRADITIONAL COCKTAIL Directions: 1. Half 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 person) and add to jug or glass. 3. Pour two parts lemonade to one part Pimms over the top of fruit. Mix and serve.
Recipe via http://recipewise.co.uk/pimms-cocktail-recipe
Ingredients (per person) 1 cup Pimm’s liquor 2 cups lemonade 1 slice lemon 1 slice orange 1 slice apple 1 slice cucumber 1 sprig fresh mint 2 strawberries
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ORGANIZED CHAOS
dining “Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” —Ruth Reichl “The only time to eat diet food is while you’re waiting for the steak to cook.” —Julia Child “You don’t have to cook fancy or complicated masterpieces - just good food from fresh ingredients.” —Julia Child “If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” —J.R.R. Tolkien
DINING /
ALYSSA HORNBY
AVOCADO MANGO SHRIMP STACKS Dressing 6 Tbsp balsamic vinegar 3 Tbsp olive oil ¼ tsp pepper ¼ tsp salt Directions: 1. To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing stacks.
Adapted from immaeatthat.com
2. For Stacks, Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time.
Serves 4 (1 serving = 1 stack)
3. First add in the broccoli salad sprouts.
Ingredients:
4. Next add tomatoes.
Stacks
5. Add cucumbers on one side, and corn on the other.
1 cup broccoli salad sprouts
6. Add mango on top of the cucumber side, and red onion on top of the corn side.
1 cup tomatoes, diced ¼ cucumber, thinly sliced ¼ cup corn 1 mango, cubed ¼ red onion, diced (~¼ cup) 1 avocado, cubed
7. Completely top with avocado. 8. 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. 9. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro.
8 ounces cooked shrimp (I recommend grilling on the BBQ) 3 sprigs cilantro (optional) Tools: 3 inch diameter x 3 inch high metal cylinder (an empty soup can with ends removed will also work) 13
DINING /
JENNA VERBRYKE
AHI TUNA TARTARE ON SESAME WONTON CHIPS 3/4 teaspoon orange zest 2 tablespoons fresh cilantro, finely chopped 1/2 teaspoon kosher salt 1 avocado, cut into Âź-inch dice 2 teaspoons lime juice Cilantro sprigs, for garnish
Directions:
Courtesy of www.cdkitchen.com
Time: Under 30 minutes Makes: 24 Ingredients: Sesame Wonton Crisps 12 wonton wrappers (can substitute egg roll wrappers) 2 tablespoons olive oil (will probably need more) 3 tablespoons sesame seeds Tuna Tartare 6 ounces sushi-grade tuna, cut into Âź-inch dice 2 tablespoons green onions, green parts only, finely chopped
1. Sesame Wonton Crisps: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. 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 lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). 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. 2. Tuna Tartar: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well. 3. Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.
2 tablespoons sesame seeds, toasted 2 tablespoons soy sauce 1 teaspoon sesame oil 1 teaspoon peeled and grated fresh ginger 1 clove garlic, minced
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DINING /
KELBY HERTANU
BABI KECAP: PORK WITH SWEET SOY SAUCE Directions: 1. In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves garlic) 2. Cut the pork into about 2 inch cubes 3. Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices 4. Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes 5. Put oil in a pot and stir fry the spices on medium heat for about 3 minutes.
Courtesy of www.cdkitchen.com
Serves 6 - 8 people; Takes 1 - 1.5 hours to prepare Ingredients:
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
2 lbs Pork Butt or Shoulder or Spare ribs
8. Cook until done (about 45 minutes – 1 hour, depending on desired tenderness) and oil comes out.
1 teaspoons of salt
9. Serve with rice and vegetables for a balanced meal
½ teaspoons white pepper 1 teaspoons Chinese Five Spices 2 tablespoons rice wine 2 tablespoons soy sauce 2 Star Anise 2 tablespoons Sweet Soy Sauce (Kecap Manis) 3 tablespoons of oil Spices: 2 shallots 1 inch ginger 2 cloves garlic
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DINING /
ALBERT CHANG
BERTOLUCCI’S GOURMET GRILLED CHEESE Directions: 1. Preheat skillet over medium heat. 2.Lather both sides of bread with butter (1 tbsp on each side) and place one slice of bread on skillet butterside-down. 3. Add slice of Jarlsberg cheese on non-buttered side. 4. Slice half tomato into thin slices and place on top of cheese. 5. Gently place slice of turkey breast on top of tomato slices. 6. Add slice of Provolone cheese on top of turkey. Ingredients: 2 pieces sliced sourdough 1/2 fresh ripe tomato 1 slice Jarlsberg cheese 1 slice Provolone cheese
7. Place second slice of bread on top of sandwich butter-side-up. 8. Grill until lightly browned and flip over; repeat process until cheese is melted. 9. When cheese has melted, remove from skillet using spatula and cut in half diagonally.
1 slice Columbus Peppered Turkey Breast 2 tbsp. butter
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DINING /
NICOLE BERGMANN
CAJUN SHRIMP FETUCCINNI 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 the shrimp in 1 tablespoon of the 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.
Credit to Food.com
Ingredients: 1 lb shrimp, peeled and deveined 2 tablespoons creole seasoning 1 ½ tablespoons olive oil 1 ½ tablespoons butter 8 ounces sliced mushrooms 2 teaspoons garlic powder
4. While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 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 the cream and the other addition of creole seasoning (the 1/2 to 1 T). 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 1/2 cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.
1 cup tomato, diced, fresh or canned 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup onion, diced, divided 8 ounces linguine ½-1 tablespoon tony’s creole seasoning 17
DINING /
HYUNG-MIN PARK
CALIFORNIA ROLL 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 the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Courtesy of foodnetwork.com
Ingredients: 2 tablespoons rice vinegar 1 medium avocado, peeled, pitted, and sliced into 1/4inch thick pieces 4 sheets nori (seaweed)
6. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, carrot, avocado and crab sticks in the center of the sheet. 7. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. 8. Cut the roll
1/2 batch sushi rice, recipe follows 1/3 cup sesame seeds, toasted 1 small cucumber, peeled and cut into matchstick-size pieces 1 small carrot cut into matchstick-size pieces 4 imitation crab sticks, torn into pieces Wasabi and Soy Sauce for serving
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DINING /
CHRISTY PAK
CAPRESE SHRIMP Directions: 1. Slice the tomato in approximately 1/4 inch thick slices. Do the same for the mozzarella. 2. Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes). 3. Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.
Courtesy of tablespoon.com
Ingredients: 1 medium to large tomato 1/4 cup basil leaves 4 ounces fresh mozzarella cheese 4 teaspoons Balsamic vinegar 1 tablespoon olive oil salt and pepper, to taste
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DINING /
REBECCA REID
GRANDMA’S SWEDISH PANCAKE Directions: 1. Set a large non-stick saucepan on medium heat and coat with non-stick spray. Wisk together the eggs in a large bowl and then add milk. 2. Then, in a separate bowl combine the sugar, flour, and salt. Whisk in this mixture little by little to the eggs and milk, until there are no clumps and the batter is creamy.
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. Recipe Credit: Lavina DeNatale
Serves about 3 people. Ingredients: 3 eggs 1 ¼ cup of milk ¾ cup of flour ½ tsp salt
3. 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. 4. 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. 5. After a little more time when the edges start to get crisp, roll the pancake up and place it on a warm plate 6. 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.
2 tbps of sugar 4 tbs of butter 1 lemon powdered sugar
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DINING /
SAMANTHA GEE
GREEK GRILLED AVOCADOS Directions: 1. Cut avocados 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. Drizzle the avocado with olive oil, sundried tomato infused olive oil is a great for this recipe. 5. Place on barbecue for 5-10 minutes depending on the heat of your barbecue. Recipe by Tammilee Tips
Ingredients: Avocado Olive Oil Artichoke Hearts Sun dried tomatoes Kalamata Olives Feta Cheese
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DINING /
JAMES BUTLER
HAMACHI POKE WITH PINAPPLE POI AND TARO CHIPS
Pineapple Poi 2 teaspoons xanthan gum 4 cups fresh pineapple chunks Taro Chips 1 small taro root Vegetable oil for frying Salt Directions:
Recipe Credit of Chef Marcel Vigneron
Time: 50min, plus 1 hour marinating Serves 6 people Ingredients: Hamachi Poke 2 tablespoons extra-virgin olive oil 2 tablespoons sake 2 tablespoons mirin 3 tablespoons fresh lemon juice
1. In a medium nonreactive bowl, combine the oil, sake, mirin, lemon juice, ginger, and onion. Whisk together. Season with salt and pepper to taste (keep in mind the sea beans will also be salty). 2.Add the hamachi and sea beans. Gently toss with a rubber spatula to completely coat the fish and sea beans with the marinade. Cover and refrigerate for at least 1 hour for the flavors to combine while you make the pineapple poi and taro chips. 3. Place ¼ cup water in a blender, followed by the xanthan gum. Add the pineapple chunks and blend on high speed until the pineapple is pureed and the mixture is smooth with a sticky consistency. 4. Transfer to a container, cover, and refrigerate until ready to use.
1 teaspoon grated fresh ginger
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.
1 tablespoon finely chopped Maui onion
6. In a large heavy pot, heat about 3 inches of oil to 350⁰F.
Sea Salt
7. Drain the taro slices and pat dry completely. Add the slices to the hot oil in batches, being careful not to overcrowd the pot. Fry until crisp and lightly golden, about 2 minutes. Remove with a slotted spoon and transfer to paper towels to paper towels to drain. Sprinkle with salt. Cool completely before serving.
Freshly ground black pepper 1 pound sashimi-grade hamachi (cut into ½ inch cubes) ¼ cup chopped sea beans
8. Place large spoonfuls of the pineapple poi on serving dishes. Using a slotted spoon, ladle the hamachi poke over the pineapple and sprinkle with sea salt. Place a couple of taro chips alongside.
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DINING /
DANIELLE HADLEY
ITALIAN SESAME SEED COOKIES Directions: 1. Cream shortening and sugar, add beaten eggs, milk, vanilla & whiskey. 2. Gradually work in flour and baking powder. Mix thoroughly and let stand about an hour. 3. Roll small amounts in seeds and cut. Bake at 375 degrees for about 30 minutes or until golden brown.
Ingredients: 3 lbs flour 1 ½ lbs sugar 6-7 eggs 3-4 tbsp. milk 1 lb. Shortening (Half butter, half oleo) 4 tsp. baking powder 4 tsp. vanilla jigger of whiskey ½ cup sesame seeds
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DINING /
DARREN CHAN
JOONG: CHINESE TAMALE Directions: 1. Soak the bamboo leaves overnight to remove any impurities that can spoil the joong, the glutinous rice overnight, the mung beans overnight in water (make sure there is plenty of water as they will expand), and the dried scallops overnight 2. For the bamboo leaves, place at least half of the package of joong leaves in a large container and cover completely with cool water. Soak leaves for twenty-four hours, changing water twice.
Ingredients: 1 (12 oz.) package dried bamboo leaves .5 pound pork belly 2.5 pounds glutinous rice [loh mai]* 2 teaspoons vegetable or canola oil 4 teaspoons kosher salt 1 (14-ounce) package dried split hulled mung bean* 8 raw salted duck egg yolks 3 links (6 oz. total) of Chinese sausage [lap cheong] .25 cup dried baby shrimp (1 oz. total) [ha mai] 4 dried scallops [1 oz. total] [ghown bhoy]
3. For the lap cheong, 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. 4. For the the pork belly, 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. 5. For the salted duck egg yolks, if using cooked salted duck egg yolks: Cut each yolk in half and set aside. 6. For the dried shrimp and dried scallops. place shrimp and scallops in separate small bowls. Wash three times in cold water drain. Cover completely with water and let soak for fifteen minutes. drain and set aside. Shred scallops into strips and set aside. 7. For the rice, 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. 8. For the mung bean: Place beans in fine meshed strainer. Rinse under cold running water until water runs clear. Add vegetable oil and salt and mix well. Add mung beans to rice and toss to combine. (continued on next page)
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DINING /
DARREN CHAN
JOONG: CHINESE TAMALE (cont.) 9. To Assemble: Take two whole joong leaves of ap13. Layer finished joong in a large stockpot and cover proximately the same size. Make sure there are no with water. Place on stove over high heat, cover, and tears or rips in leaves. Leaves should curve in same bring to a boil. Reduce heat to medium. Cook for 2 direction. Take one joong leaf in each hand holding 1/2 hours, topping up pot with boiling water to keep it horizontally in front of you while making sure the joong submerged and rotating joong every hour to ends match each other. Overlap edge of one leaf promote even cooking. onto center spine of other leaf. Hold overlapping leaves together with your thumb in the center of the 14. Remove joong and drain in colander set in sink Allow to rest for ten minutes. Cut open parcels and leaves and fold in half. serve immediately with soy sauce. 10. Fold bottom half inch of leaf upwards and tuck un15. Extra joong can be stored in refrigerator for up to der thumb to create pocket inside leaves for joong. one week or in freezer for several months. To reheat, Hold the folded leaves in one hand and then use the place in simmering water until heated through. other hand to open the leaves to make the pocket inside. 11. 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. 12. 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.
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DINING /
PAUL WASHINGTON
KALBI: KOREAN BARBECUE SHORT RIBS 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.
Recipe Credit: Joyce Washington
6-8 Servings Ingredients: 4 pounds Korean-style short ribs (LA style cut ribs also works) ¾ cup Soy Sauce 2 Tbsp Sugar 2 Tbsp Brown Sugar
4. 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. 5. Remove from marinade, wipe or shake off excess marinade on meat, too much excess soy sauce, sesame seeds, or sugar on the outside of meat can burn and give a different flavored than desired. Cook on a preheated grill for about 4 to 6 minutes, or until meat is at desired doneness. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required.
½ onion Yellow onion; chopped 2 stalks Green onion; chopped 2 tsp Ginger; minced 3-6 cloves Garlic; minced 1 Tbsp Honey 2-3 Tbsp Toasted sesame seeds 1 tsp Sesame oil 1 tsp Oil ½ tsp Cayenne 2 Tbsp Mirin aka Rice Wine (or White vinegar)
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DINING /
SARA INGRAM
MEXICAN TWO BEAN CHILI CHEESE *Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves Directions: 1. Combine broth, salsa and tomato sauce in (4-qt.) Casserole. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with Spoon. 2. Ladle chili into soup bowls. Top with desired toppings.
Original Recipe by The Pampered Chef
Yield: 6 servings (10 cups) Ingredients: 2 cups chicken broth 1 jar (16 oz) thick and chunky mild salsa 1 cup tomato sauce 1 medium zucchini, coarsely chopped (about 11/4 cups/300 mL) 1 1/2 cups rinsed and drained canned black beans 1 1/2 cups rinsed and drained canned pinto beans 1 cup drained canned whole kernel corn 3 cups shredded cooked chicken 1 garlic clove, pressed 1 1/2 - 2 tbsp chili powder 1 tsp ground cumin
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DINING /
KATELYN BURGIN
MIXED GRILL KEBABS WITH GUAVA BBQ SAUCE Directions: 1. Heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté 3 to 5 minutes or until tender. Stir in guava nectar and remaining ingredients. 2. Cook over medium-low heat, stirring occasionally, 5 minutes or until mixture is slightly thickened. Ingredients: Kabobs 1 pound boneless fish fillets, cut into bite-size pieces 1 pound peeled and deveined shrimp 1 yellow bell pepper, cut into pieces Recipe Credit: Coastal Living
Yields four servings Ingredients: BBQ Sauce 1 tablespoon coconut oil or vegetable oil 1 small yellow onion, finely chopped 2 garlic cloves, minced ½ cup guava nectar 8 ounces guava paste or jelly ¼ cup molasses
1 orange bell pepper, cut into pieces 1 red onion, cut into wedges 1 pint cherry tomatoes Olive oil Salt Freshly ground black pepper Directions: 1. Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper.
¼ cup cider vinegar
2. Grill over medium-high heat (350° to 400°) 4 minutes. Turn skewers over, and brush with 1/4 cup sauce. Cook 5 minutes or until fish flakes with a fork.
2 tablespoons tomato paste
3. Serve skewers with sauce on the side.
1 teaspoon ground allspice 1 teaspoon smoked paprika ½ teaspoon curry powder ¼ teaspoon salt
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DINING /
KAT WHALEN
MOROCCAN CHICKPEA SOUP (cont.) 1 zucchini, seeded and cut into 1/2 inch pieces 1/4 cup minced fresh parsley salt and pepper lemon wedge Directions: 1. 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. From America’s Test Kitchen Healthy Cookbook
Serves 7 Ingredients: 1 tablespoon canola oil 1 onion, minced 1 tablespoon sugar
2. 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 continue to simmer until tender, 5 to 10 minutes. 3. 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.
4 garlic cloves, minced ½ tablespoon hot paprika ¼ tablespoon saffron threads, crumbled 1/4 teaspoon ground ginger 1/4 teaspoon ground cumin 2 (15-oz) cans chickpeas, rinsed 1 pound red potatoes (about 3 medium) scrubbed and cut into 1/2-inch pieces 1 (14.5 oz) can diced tomatoes 4 cups low sodium chicken broth 29
DINING /
FLORENCE LUI
MUSHROOM RISOTTO 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.
Courtesy of Myleen on http://allrecipes.com/recipe/gourmet-mushroom-risotto/
Servings 6 Ingredients:
3. Add olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. 4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
6 cups chicken broth, divided 3 tablespoons olive oil, divided 1 pound portobello mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced 2 shallots, diced 1 1/2 cups Arborio rice 1/2 cup dry white wine sea salt to taste freshly ground black pepper to taste 3 tablespoons finely chopped chives 4 tablespoons butter 1/3 cup freshly grated Parmesan cheese 30
DINING /
ALYX MACKLER
NOW THAT’S A TACO SALAD (cont.) 1/2 pint grape tomatoes, quartered 1/4 red onion, diced 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil 1/2 teaspoon red wine vinegar 1 lime, juiced a few tortilla chips, crushed Recipe credit: howseetitis.com
Makes 2 large salads. Ingredients: 2 boneless, skinless chicken breasts 2 tablespoons olive oil 2 limes, juiced 2 garlic cloves, minced 2 teaspoons ground cumin 2 teaspoons smoked paprika 1/2 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper 2 oz monterey jack cheese, freshly grated 4 cups butter lettuce, chopped
Directions: 1. The night before (or a few hours before) combine cumin, paprika, chili powder, salt and pepper in a small bowl. Add chicken to a large ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic. Sprinkle seasoning over top and marinate in the fridge for 2-24 hours. 2. When ready to make the salads, heat a large skillet over medium-heat heat and add a little olive oil. Sear chicken both sides then reduce heat to medium-low, cover and cook until chicken is cooked through. Additionally you can bake or grill the chicken - whichever you prefer! Once chicken is finished, let cool for a few minutes and then cut into chunks. 3. To make the salads, combine lettuce, tomatoes, avocado,cheese, corn and onion in a large bowl, then toss with the salt and pepper. Add olive oil, red wine vinegar and lime juice, tossing well to coat. Add in chicken and toss well, then separate on to two plates or bowls. Add crushed tortilla chips on top and it’s fiesta time!
1 avocado, chopped 2/3 cup sweet corn
31
DINING /
AMANDA YAM
ORIENTAL COLD NOODLE SALAD Dressing 1 Tbs sesame seeds 2 Tbs soy sauce 2 Tbs rice vinegar 2 Tbs olive oil 2 Tbs sesame seed oil 1 Tbs brown sugar 1 Tbs chili paste 1 tsp salt and pepper Credit: Adapted from Oriental Cold Noodle Salad Dish found at Los Altos Bakery and CafĂŠ in Los Altos, CA
Approximately 8 servings Ingredients: 1 (16 ounce) package Capellini 2 red bell peppers, diced 1 cup chopped green onion 1/2 cup cilantro
Directions: 1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. 2. For the dressing, whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper. 3. Add bell peppers, cilantro, green onions to the pasta in a large bowl and toss in the dressing. Garnish with sesame seeds. Serve warm, or cover and refrigerate for a cold salad.
32
DINING /
KELSEY DODGE
REALLY GOOD GUAC Directions: 1. Slice open those ripe avocados and mash out the innards into a bowl. Remove the pits and DISCARD. 2. Chop up some onions, cilantro, and jalape単os. Add them to the bowl along with the juice of one lime. Now mush it all up!! No special mushing technique required, but feel free to make one up. 3. Add 1 tsp of jalape単o juice for added spiciness if desired. 4. Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud. Credit: Emma Dorantes
Ingredients: 2 Large Avocados 1/4 cup sweet yellow onion 1/4 cup chopped cilantro Juice of one lime chopped up pickled jalape単o slices 1 tsp. of jalape単o juice salt and pepper to taste
33
DINING /
ASHLEY ANDREWS
SPAM MUSABI 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 clean surface. Moisten lower half of musubi maker, and place on lower third of nori. 5. Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake. Credit to Mamadrews
6. Top with slice of Spam. Remove musubi maker.
Ingredients:
7. Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it.
5 cups cooked rice, room temperature 5 sheets nori (seaweed) 1 (12 oz.) can Spam ½ cup Teriyaki Sauce
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.
Furikake, to taste (Japanese rice seasoning) (requires spam musubi maker)
34
DINING /
MEAGAN HANEKE-HOPPS
SHEPHERD’S PIE 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
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. Recipe from Grandma Judith Hopps.
Serves 4 Ingredients: 2lbs ground beef 2 cans cut green beans (drained) 2 cans corn (drained) 2 cans condensed tomato soup (do not add water) 4 cups mashed potatoes (made from instant potatoes, enough to cover dish)
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. Stir in with the veggie/ beef mix so that veggies/beef are evenly coated in tomato soup 9. Spread mashed potatoes to even cover all other ingredients (do NOT mix in) 10. Cook for 25 minutes, uncovered 11. Cover with shredded cheese and let cook for another 5 minutes in the oven 12. Let cool and enjoy!!
Shredded cheese (to melt on top)
35
DINING /
JOSEPH HEWISON
SHEPHERD’S PIE WITH AN ACCENT Mashed Potatoes 1.5 lbs golden potatoes 1/4 cup heavy cream 3 1/2 Tbsp butter Salt Pepper 2 Egg yolks 1/4 cup parmesan cheese
Prep Work
Adapted from recipe by Gordon Ramsay
Dice the garlic, separate herbs from the stems, separate egg yolks, peel and slice potatoes into even pieces
Serves 4
Cooking the Filling
Ingredients:
Pour Olive Oil into a hot, large pan, then add meat. Stir meat for a few minutes until brown, and broken into very small pieces. Add rosemary, thyme, and garlic, then stir some more. Add carrot, and onion, stir a little longer. Add Worcestershire Sauce, stir, add Tomato Puree, stir. Add Red Wine and sweat down for a minute or two.
Filling 2 Tbsp olive oil 1.5 lbs ground lamb or beef 1 large carrot 1 large onion
Cooking the Potatoes
4 cloves minced garlic
Boil water, add salt and potatoes, and set a timer for 15 minutes. After 15 minutes, take potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm.
Salt
Final Instructions
Pepper
Scoop meat mixture into a deep casserole or other oven safe dish and then spoon the mashed potatoes over the top. Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top.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.
Fresh rosemary Fresh thyme
Worcestershire sauce Tomato puree or paste Red wine 1/4 cup chicken stock
36
DINING /
ZACHARY ZULCH
TACO SOUP! 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. Note: Meat does not need to be thoroughly cooked as it will be boiled in the steps below 4. Remove from heat and pour into a large pot 5. Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot Serves ten or six super hungry people Ingredients: One pound ground sirloin ¾ yellow onion 1 packet dried ranch dressing
6. Bring to a boil 7. Once boiling, change heat to low and simmer for three hours 8. Remove from heat and serve 9. Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl
1 packet Schilling taco seasoning 8oz can of Rotel diced chili 14oz can of corn 14oz can of pinto beans 14oz can of kidney beans 24oz can of hominy 24oz can of diced tomatoes Small bag of Fritos Cilantro 2 cups of Mexican shredded cheese 37
DINING /
KATHY CHOI
TOSTADA CRISP Tostada Crisp by Kathy Choi
Directions: 1. Shred Rotisserie chicken and place 1/2 of shredded chicken over 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. 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 Tapatío for a kick.)
Invented by Kathy Choi.
4-6 servings Ingredients: Salsa 1 onion 2 tomatoes
4. Cut avocado in half then slice vertically into one avocado half making thin slices. Use a large spoon to scoop out avocado slices and set aside. 5. Place 1 small tortilla on pan and heat up for 1 minute; flip occasionally. While heating, sprinkle mozzarella cheese over 1 round tostada shell and microwave for 30 seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell. 6. Place 1/2 cup of shredded teriyaki chicken onto tostada base.
1 lime
7. Add two spoons of salsa mix on top of chicken and spread evenly.
Tostada
8. Add small handful of lettuce and spread evenly.
1 red bell pepper
9. Place red bell pepper strips on top along with 1/4 of the sliced avocados.
1 head of lettuce 1 avocado feta cheese
10. Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada.
mozzarella cheese small tortillas (Mission Artisan Tortillas) tostada shells (Guerrero Tostada Shells) 1 whole cooked Rotisserie Chicken Teriyaki Sauce, Tapatío Sauce
38
ORGANIZED CHAOS
dessert “Absolutely eat dessert first. The thing that you want to do the most, do that.” —Joss Whedon “I am crazy for dessert. I eat everything. No one should be denied anything... just don’t eat the whole thing.”—Keri Russell “I love dessert. I can’t be guilty about it because I have to taste everything. I experiment.”—Martha Stewart “Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.” —William Powell
DESSERT /
HEATHER BROWN
ALMOND PASTE COOKIES Tools Large bowl Standing or hand mixer Spatula Fork Cookie Sheet Cooling Rack Parchment Paper Directions: Ingredients: ½ lb. very soft butter 1 c. sugar 1 c. grated almond paste 1 egg, beaten 1 ½ c. flour ½ tsp. baking powder ½ tsp. baking soda Pinch of salt ½ lb. bittersweet chocolate, melted (optional)
1. Cream butter and sugar well. Add remaining ingredients. 2. Form batter into small balls, press down with floured fork on ungreased cookie sheet. 3.Bake 9-10 minutes at 350 degrees. 4. Place cookies on cooling rack and let cool for 10-15 minutes. 5. Place cookies on cooling rack and let cool for 10-15 minutes. 6. Repeat for each cookie as desired. 7. Let cool for one hour on countertop or in refrigerator. Cookies can be stored for up to one week at room temperature or frozen, for longer periods.
slivered almonds (optional)
40
DESSERT /
CHELSEA LIGHTFOOT
BUCKEYE BROWNIE COOKIES Directions: 1. Preheat oven to 350° 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 rounded tablespoons sized portions of dough into balls, placing on baking sheet about 2 inches apart, making an indentation with your thumb in the center of each.
Courtesy of spoonforkbacon.com
Makes approximately 24 cookies Ingredients: 1 box (18-19 oz) brownie mix 1/4 cup butter, melted 1/2 cup cream cheese, room temperature! 1 egg
5. In another bowl stir together peanut butter and powdered sugar. Form peanut butter into teaspoon sized balls and press into the indentations in the brownie cookies. 6. Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall. 7. Bake for 10-12 minutes until edges are set, then let cool until they are room temperature. 8. When cooled, top each cookie with about a tablespoon of chocolate frosting.
3/4 cup peanut butter 3/4 cup powdered sugar 3/4 cup chocolate frosting
41
DESSERT /
MADISON MAR
BROWNED BUTTER SPOON COOKIES Directions: 1. Preheat the oven to 325 degrees 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.h ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve.
Recipe from Food Network Kitchens (www.foodnetwork.com).
Yield: about 32 sandwiched cookies Ingredients: 2 cups all-purpose flour ¾ teaspoon baking powder Pinch fine salt 1 large egg yolk ¾ cup sugar 1 tablespoon pure vanilla extract ¼–1/3 cup raspberry jam Confectioners’ sugar, for dusting
3. Meanwhile, whisk the flour, baking powder and salt in another medium bowl. Whisk the egg yolk, sugar and vanilla into the cooled browned butter. Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand. 4. Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.) 5. Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool. 6. When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners’ sugar. Serve.
42
DESSERT /
SARA VETROVEC
BLACK RUSSIAN CAKE Directions: 1. Combine all ingredients. Pour batter mixture into greased bundt pan. Bake 350 degrees for 45-50 minutes 2. For glaze, combine ½ cup powdered sugar with ¼ cup of Kahlua . Poke a few holes in cake with a toothpick before drizzling glaze over top of cake. Sprinkle with powdered sugar before serving!
Recipe Credit: Stacy Vetrovec
Serves 4 Ingredients: Cake 1 box of yellow cake mix 1 pack of instant chocolate pudding (4 serving size) 1 cup oil ¼ cup vodka ¾ cup water ½ cup sugar 4 eggs ¼ cup Kahlua Glaze ½ cup powdered sugar ¼ cup of Kahlua 43
DESSERT /
JACLYN CRUICKSHANK
CHOCOLATE BANANA BON-BONS WITH TOASTED ALMONDS
Directions: 1. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, until smooth. Remove the pan from the heat by leave the bowl of chocolate on top of the pan to keep warm. 2. Place the nuts in a shallow bowl. Line a baking sheeting with wax paper.
Adapted from William-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008)
Makes 30 bonbons, and serves 8 people. Ingredients:
3.Peel the bananas and cut into ½-in rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift out with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. Place the banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices. 4. 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.
½ oz. semisweet chocolate 2/3 cup toasted and chopped almonds or pecans 2 bananas
44
DESSERT /
EMILEE RUDD
CHOCOLATE CHIP PUMPKIN BREAD (cont.) 1/3 cup whole milk 1 cup miniature semisweet chocolate chips Directions: 1. Preheat oven to 350°F. 2.Grease and flour 9x5x2 1/2-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. Credit: Kathy Rudd, home recipe
Serves: 12 Ingredients: 1 3/4 cups unbleached all purpose flour 1 teaspoon nutmeg 1 teaspoon ginger 1 teaspoon cinnamon 1 teaspoon baking soda
6. Add vanilla pudding with egg mixture, pumpkin, and vanilla. 7. Beat dry ingredients into pumpkin mixture alternately with milk. 8. Stir in chocolate chips. 9. Transfer batter to prepared pan. 10. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.
1 teaspoon baking powder 3/4 teaspoon salt 1/2 cup olive oil 1 cup sugar 3 large eggs ½ cup vanilla pudding 1 cup canned pure pumpkin 1 teaspoon vanilla extract
45
DESSERT /
OLIVIA YU
FEAR OF A BLACK PLANET CAKE Batter: 3/4 cup cocoa 1/2 cup hot water 2 2/3 cups cake flour 1 tablespoon and 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 1 1/2 cups sugar 2 eggs Recipe from http://michelle-fromthekitchen.blogspot.com/
Ingredients: Filling 16 ounces cream cheese 1/4 cup sugar 1 egg 1 egg yolk 2 teaspoons vanilla 1 cup chocolate chips
1 teaspoon vanilla 1 cup buttermilk Directions: 1. To make filling: Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy. Fold in the chocolate chips and set aside. 2. To make batter: Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside.In a separate bowl, mix together the cake flour, baking soda, and salt and set aside. 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. Fold in the buttermilk and the dry ingredients and blend until just mixed. Pour 2/3 of the batter into a greased 9 in by 13 in pan. Drop the filling onto the batter by tablespoonfuls, taking care to distribute it evenly. Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.
46
DESSERT /
CHRIS LAGMAY
HALO-HALO 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 a scoop of ice cream and some slabs of caramel custard. 5. Mix it all together. Or not. Halo-halo is a popular cold dessert from the Philippines. It’s perfect for 6. beating the heat! You know summer’s approaching when you start seeing Halo-Halo vendors on the streets again.
Mix it all together. Or not.
Servings: 1 Ingredients: 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 1/2 cup evaporated milk 1 scoop of mango, vanilla, or ube (purple yam) ice cream 2 tbsp caramel custard *Most ingredients can be purchased at www.asianfoodgrocer.com 47
DESSERT /
KIRSTEN JACOBSEN
MOR MOR’S
PINAPPLE UPSIDE-DOWN CAKE Directions: 1. In a 12in oven safe skillet (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 package directions, except use the juice from the can of pineapple rings instead of water. 5. Pour the yellow cake batter in the pan, over the top of the pineapple rings. Courtesy of Goody Jacobsen
6. Bake at 350 degrees for 30–35 minutes.
Ingredients:
7. Remove from oven when a toothpick comes out clean.
¼ lb butter
8. Turn out onto a cake plate immediately and let cool.
brown sugar (approximately 1 cup)
9. Enjoy.
1 can pineapple rings in juice 1 box yellow cake mix
48
DESSERT /
SKYLER MUENCH
NANA’S BANANA BREAD Directions: 1. Heat oven to 350 degrees and grease loaf pan 2. At medium speed in electric mixer mix (cream) Crisco and sugar 3. Then add eggs and beat until very light (about 4 minutes). 4. Mix together flour, baking powder, baking soda and salt 5. Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended Courtesy of Muench family
6. Pour into greased loaf pan
Serves 4
7. Bake one hour
Ingredients:
8. Cool in pan for 10 minutes and then put on cooling rack.
1 ¾ cups of flour 2 teaspoons of baking powder
9. You can also add chocolate chips (about ½ cup) or chopped nuts (about ½ cup)
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
49
DESSERT /
KERSTIN SEGERVALL
NANA’S COCONUT CREAM PIE Directions: 1. Cook crust at 450 for 12min or until golden brown 2. Mix dry filling ingredients into a deep pot 3. Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients. 4. Put a mixture of dry ingredients and milk over medium heat. Stir constantly until thick. Once thick add in beaten egg yolks. Once mixed in add coconut (as much as you want. Pour ingredients into crust.
Courtesy of spoonforkbacon.com
5. Beat egg whites on high until light and fluffy. Add in powdered sugar and continue beating until it stands on its own. Spread meringue onto top of pie with a spatula. Sprinkle coconut on top (optional)
Ingredients:
6. Place pie into oven at 350 for 16 min
1/3 cup flour 2/3 cup sugar 1/4 tsp salt 2 cups evaporated milk 4 beaten egg yolks 1/2 tsp vanilla 2 cups coconut Topping 4 beaten egg whites 3 tbsp powdered sugar sprinkling of coconut Crust Store bought crust 50
DESSERT /
JASON SHINDLER
OAT NUT BARS WITH SWEET LEMON COCONUT ICING
Directions: 1. Sift the flours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well. 2. Combine the baking soda with the warm water and stir to dissolve. 3. 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. 4. Combine the molasses and butter mixture with the dry ingredients, stirring well until combined. Originally posted on http://www.veggienumnum.com/2011/06/oat-nutbars/ by Trudy
Makes approximately 20 bars Ingredients: ½ cup unbleached self raising flour
5. Transfer the mixture into a lightly greased 10 in. x 10 in. non-stick baking tray, smoothing it out to cover the base evenly. 6. Bake in the pre-heated oven for 15-20 minutes until golden. Remove from the oven and allow to cool in the baking tray for 5 minutes before turning out onto a cake rack to cool completely.
½ cup unbleached plain flour ½ cup rolled oats ½ cup shredded coconut ¼ cup sunflower seeds ¼ cup pepitas (pumpkin seeds) ½ cup chopped walnuts 1 tbs linseeds (flax seeds) 3/4 cup dairy-free or dairy butter 2½ tbs molasses (or treacle or golden syrup) ½ tsp baking soda ¼ cup hot water 51
DESSERT /
EVAN LAFORCE
WORLD’S BEST CHOCOLATE CHIP COOKIES Directions: 1. Preheat oven to 350 degrees. 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 1 1/4” balls and place on non-stick cookie sheets, about 2” apart. 7. Bake for 10 to 12 minutes. Courtesy of Food.com.
Serves 4 Ingredients: ¾ cup white sugar 1 cup brown sugar 1 cup butter, softened 1 tablespoon vanilla 2 large eggs, slightly beaten 3 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 3 cups semi-sweet chocolate chips 1 cup walnuts, chopped or 1 cup pecans
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END /
Designed by Kelsey Lancaster in Typography III, Winter Quarter 2014, Department of Art and Design, California Polytechnic State University, San Luis Obispo, California. Typefaces used include Tablet Gothic, Museo Slab and Lust Display.