438 Cookbook by Chelsea Lightfoot

Page 1

Kaleidoscope Cooking A Collection of Favorite Recipes by Students in Typography III Winter Quarter 2014

INSTRUCTOR: CHARMAINE MARTINEZ, DEPARTMENT OF ART AND DESIGN, CALIFORNIA POLYTECHNIC STATE UNIVERSITY, SAN LUIS OBISPO, CALIFORNIA


Kaleidoscope Cooking A Collection of Favorite Recipes by Students in Typography III Winter Quarter 2014

INSTRUCTOR: CHARMAINE MARTINEZ DEPARTMENT OF ART AND DESIGN CALIFORNIA POLYTECHNIC STATE UNIVERSITY SAN LUIS OBISPO, CALIFORNIA


Table of Contents 1 Delightful Desserts 3 5 7 9 12 14 16 18

Almond Paste Cookies Black Russian Cake Browned Butter Spoon Cookies Buckeye Brownie Cookies with Easy Fudge Frosting Chocolate-Banana Bonbons with Toasted Almonds Chocolate Chip Pumpkin Bread Fear of a Black Planet Cake Grandma’s Swedish Pancakes

20 Halo-Halo 22 Italian Sesame Seed Cookies 24 Mor Mor’s Pineapple Upside Down Cake 26 Nana’s Banana Bread 28 Nana’s Coconut Cream Pie 30 Oat Nut Bars with Sweet Lemon Coconut Icing 33 Worlds Best Chocolate Chip Cookies!!!

34 Appealing Appetizers 36 39 41 43 45

Ahi Tuna Tartare on Sesame Wonton Chips Avocado Mango Shrimp Stacks Bertolucci’s Gourmet Grilled Cheese California Roll Caprese Stack

47 49 52 54

Greek Grilled Avocados Recipe Mixed Grill Kebabs with Guava BBQ Sauce Really Good Guac Spam Musubi

55 Excellent Entrees 57 59 62 64 68 70 72

Cajun Shrimp Alfredo Hamachi Poke Hopp’s Shepherd’s Pie Joong: Chinese Tamales Korean Barbeque Short Ribs (Kalbi) Mexican Two Bean Chicken Chili Moroccan Chickpea Soup

74 76 78 80 82 85 87

Mushroom Risotto Now That’s a Taco Salad Oriental Cold Noodle Salad Pork with Sweet Soy Sauce (BABI Kecap) Shepherd’s Pie with an Accent Taco Soup! Tostada Crisp

94 96 98

Cucumber Sangria Moscow Mule Pimm’s No. 1 Traditional Cocktai

88 Diabolical Drinks 90 92

Blackberry Meyer Lemon Gin and Tonics BlackFlower Fizz


Delightful Desserts



3

Almond Paste Cookies INGREDIENTS * 1/2 lb. very soft butter * 1 cup sugar

* 1/2 tsp baking powder * 1/2 tsp baking soda

* 1 cup grated almond paste * 1 egg, beaten

* Pinch of salt * 1/2 lb. bittersweet chocolate, melted (optional)

* 1 1/2 cup flour

* Slivered almonds (optional)

HOW TO MAKE 1. Cream butter and sugar well. 2. Add remaining ingredients. 3. Form batter into small balls, press down with floured fork on an ungreased cookie sheet. 4. Bake 9–10 minutes at 350°F. 5. Place cookies on cooling rack and let cool for 10 –15 minutes.

7. Let stand for a few seconds, placing cookies on parchment paper. 8. Then, sprinkle with slivered almonds on chocolate surface. Press lightly to hold almonds. 9. Repeat for each cookie as desired. 10. Let cool for one hour on counter top or in refrigerator.

6. Dip cooled cookies into chocolate, covering about half the cookie.

NOTES Cookies can be stored for up to one week at room temperature or frozen, for longer periods.

ADAPTED FROM COOKS.COM. RECIPE AND ILLUSTRATION SUBMITTED BY HEATHER BROWN



5

Black Russian Cake INGREDIENTS Cake * 1 box of yellow cake mix * 1 pack of instant chocolate pudding (4 serving size) * 1 cup oil * 1/4 cup vodka * 3/4 cup water

* 1/2 cup sugar * 4 eggs * 1/4 cup Kahlua Glaze * 1/2 cup powdered sugar * 1/4 cup of Kahlua

HOW TO MAKE Cake

Glaze

1. Combine all cake ingredients.

4. Combine 1/2 cup powdered sugar with 1/4 cup of Kahlua.

2. Pour batter mixture into greased bundt pan. 3. Bake 350°F for 45–50 minutes.

5. Poke a few holes in cake with a toothpick before drizzling glaze over top of cake. 6. Sprinkle with powdered sugar before serving.

RECIPE FROM STACY VETROVEC. RECIPE AND ILLUSTRATION SUBMITTED BY SARA VETROVEC.



7

Browned Butter Spoon Cookies INGREDIENTS makes approximately 32 sandwiched cookies * 1 cup (2 sticks) unsalted butter * 2 cups all-purpose flour

* 3/4 cup sugar * 1 tbsp pure vanilla extract

* 3/4 tsp baking powder * Pinch fine salt

* 1/4 – 1/3 cup raspberry jam * Confectioners’ sugar, for dusting

* 1 large egg yolk

HOW TO MAKE 1. Preheat the oven to 325°F and line two baking sheets with parchment paper. 2. Melt the butter in a small, heavy-bottomed saucepan over medium heat. 3. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. 4. Transfer the butter to a medium bowl (be sure to get all the tasty brown bits) and cool slightly. 5. Whisk the egg yolk, sugar and vanilla into the cooled browned butter. 6. Meanwhile, whisk the flour, baking powder and salt in another medium bowl. 7. Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand. 8. Scoop out dough with a small spoon.

9. 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. 10. 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.) 11. Bake cookies until just browned, about 12 to 15 minutes. 12. Cool almost completely on the baking sheets, and then transfer cookies to a rack to continue cooling. 13. When cool, spread 1/2 tsp jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. 14. Lightly dust the cookies with the confectioners’ sugar.

RECIPE FROM FOODNETWORK.COM. RECIPE AND ILLUSTRATION SUBMITTED BY MADISON MAR.



9

Buckeye Brownie Cookies With Easy Fudge Frosting This recipe comes in two parts: the cookie and the frosting. Both are absolutely delicious.

Buckeye Brownie Cookies INGREDIENTS Makes approximately 24 cookies * 1 box (18–19 oz) brownie mix * 1/4 cup butter, melted

* 3/4 cup peanut butter * 3/4 cup powdered sugar

* 1/2 cup cream cheese, room temperature * 1 egg

* 3/4 cup chocolate frosting * Sea salt flakes (optional)

HOW TO MAKE 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 rounded … sized portions of dough into balls, placing on baking sheet about 2 in. 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 tsp 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. 8. Transfer to wire rack to cool. 9. When cooled top each cookie with about a tbsp of chocolate frosting and a pinch of sea salt flakes.

continued on next page.


10

Easy Fudge Frosting INGREDIENTS * 1 cup butter, room temperature * 2/3 cup boiling water

* 8 cups powdered sugar * 1 tsp vanilla

* 1 cup Hershey’s Special Dark cocoa powder, sifted (you can use regular cocoa powder if you prefer, that tastes great too.)

HOW TO MAKE 1. In a mixer combine all ingredients and over low speed for 30 seconds.

3. Let frosting cool for 15–20 minutes before you frost cake or cupcakes.

2. Increase speed to medium and beat for 1 minute until smooth.

NOTES You can use canned frosting. The cookies also taste great without frosting.

ADAPTED FROM COOKIESANDCUPS.COM. RECIPE AND ILLUSTRATION SUBMITTED BY CHELSEA LIGHTFOOT.



12

Chocolate-Banana Bonbons with Toasted Almonds Naturally sweet and creamy when frozen, bananas are full of potassium. Cover them with dark chocolate and nuts and you have a quick, healthy treat. For this recipe, choose bright yellow bananas that are not too ripe and freckled but rather still have some firmness.

INGREDIENTS Makes 30 bonbons * 1/2 oz semisweet chocolate * 1/4 cup toasted and chopped almonds or pecans

* 2 bananas

HOW TO MAKE 1. In a heat proof bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, until smooth. 2. Remove the pan from the heat by leave the bowl of chocolate on top of the pan to keep warm. 3. Place the nuts in a shallow bowl. 4. Line a baking sheeting with wax paper. 5. Peel the bananas and cut into ½ in rounds. 6. Drop 1 banana slice at a time into the chocolate and turn to coat.

7. Lift out with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. 8. Place the banana slice on the prepared sheet and sprinkle with some of the nuts. 9. Repeat to drop and coat the remaining banana slices. 10. Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container.

NOTES Store in the freezer for up to 1 week.

ADAPTED FROM WILLIAM-SONOMA EAT WELL, CHARITY FERREIR. RECIPE AND ILLUSTRATION SUBMITTED BY JACLYN CRUICKSHANK.



14

Chocolate Chip Pumpkin Bread INGREDIENTS * 1 3/4 cups unbleached all purpose flour * 1 tsp nutmeg

* 1 cup sugar * 3 large eggs

* 1 tsp ginger * 1 tsp cinnamon

* 1/2 cup vanilla pudding * 1 cup canned pure pumpkin

* 1 tsp baking soda * 1 tsp baking powder

* 1 tsp vanilla extract * 1/3 cup whole milk

* 3/4 tsp salt * 1/2 cup olive oil

* 1 cup miniature semisweet chocolate chips

HOW TO MAKE 1. Preheat oven to 350째F. 2. Grease and flour 9x5x2 1/2 in. metal loaf pan. 3. Sift flour, nutmeg, ginger, cinnamon, baking soda, baking powder, and salt into medium bowl. 4. Using electric mixer, mix oil in large bowl until smooth. 5. Gradually beat in sugar, then beat in eggs 1 at a time. 6. Mix vanilla pudding, 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. 13. Cool completely.

RECIPE FROM KATHY RUDD. RECIPE AND ILLUSTRATION SUBMITTED BY EMILEE RUDD.



16

Fear of a Black Planet Cake INGREDIENTS Filling * 16 oz cream cheese * 1/4 cup sugar * 1 egg * 1 egg yolk * 2 tsp vanilla * 1 cup chocolate chips

* Batter * 3/4 cup cocoa * 1/2 cup hot water * 2 2/3 cups cake flour * 1 tbsp and 1 tsp baking soda * 1/4 tsp salt * 1/2 cup butter * 1 1/2 cups sugar * 2 eggs * 1 tsp vanilla * 1 cup buttermilk

HOW TO MAKE Filling 1. Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a mediumsize bowl until fluffy.

7. Add eggs and vanilla extract and beat until fluffy. 8. Add the cocoa mixture and beat until combined.

2. Fold in the chocolate chips and set aside.

9. Fold in the buttermilk and the dry ingredients and blend until just mixed.

Batter

10. Pour 2/3 of the batter into a greased 9 in by 13 in pan.

3. Combine the cocoa and hot water in a small bowl. 4. Stir until thoroughly mixed and set aside. 5. In a separate bowl, mix together the cake flour, baking soda, and salt and set aside. 6. In a large bowl, cream the butter until smooth. Add sugar and then cream again.

11. Drop the filling onto the batter by tbspfuls, taking care to distribute it evenly. 12. Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. 13. Bake at 350째F for 30 minutes or until a toothpick inserted in the center comes out clean.

RECIPE FROM MICHELLE-FROMTHEKITCHEN.BLOGSPOT.COM. RECIPE AND ILLUSTRATION SUBMITTED BY OLIVIA YU.



18

Grandma’s Swedish Pancakes 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. It is a perfect and sweet breakfast treat.

INGREDIENTS makes approximately 3 servings * 3 eggs * 1 1/4 cup of milk

* 2 tbps of sugar * 4 tbs of butter

* 3/4 cup of flour * 1/2 tsp salt

* 1 lemon * powdered sugar

HOW TO MAKE 1. Set a large non-stick saucepan on medium heat and coat with non-stick spray. 2. Wisk together the eggs in a large bowl and then add milk. 3. Then, in a separate bowl combine the sugar, flour, and salt. 4. Whisk in this mixture little by little to the eggs and milk, until there are no clumps and the batter is creamy. 5. Add a few tbsp of batter (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. 6. This should be a thin coating on the

saucepan and should rise up to the edges a little bit. 7. Flip the pancake when the thin edges start to brown using a large spatula by delicately peeling the edges, and then the whole pancake from the pan. 8. It should be a very light brown color on the side now facing up. 9. After a little more time when the edges start to get crisp, roll the pancake up and place it on a warm plate. 10. Serve with powdered sugar and a melted butter and lemon juice mixture. 11. You may also add on any topping of your choice like fruit, nutella, peanut butter, syrup, jam, etc.

RECIPE FROM LAVINA DENATALE. RECIPE AND ILLUSTRATION SUBMITTED BY REBECCA REID.



20

Halo-Halo 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.

INGREDIENTS * 2 tbsp macapuno (preserved shredded young coconut) * 2 tbsp kaong (sugar palm nuts) * 2 tbsp nata de coco (coconut gel)

* 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 freshly grated cantaloupe * 2 tbsp freshly shredded jackfruit

* 2 tbsp caramel custard

HOW TO MAKE 1. In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains. 2. Cover the mixture with enough shaved ice, depending on preference.

3. Swirl evaporated milk on top of the ice. 4. Top with a scoop of ice cream and some slabs of caramel custard. 5. Mix it all together. Or not. 6. Sit back. Relax. Enjoy. Refill.

NOTES Most ingredients can be purchased at AsianFoodGrocer.com

RECIPE AND ILLUSTRATION BY CRISTOPHER BRYAN LAGMAY.



22

Italian Sesame Seed Cookies INGREDIENTS * 3 lbs flour * 1 1/2 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 * 1/2 cup sesame seeds

HOW TO MAKE 1. Cream shortening and sugar. 2. Add beaten eggs, milk, vanilla & whiskey. 3. Gradually work in flour and baking powder.

4. Mix thoroughly and let stand about an hour. 5. Roll small amounts of seeds and cut. 6. Bake at 375°F for about 30 minutes or until golden brown.

RECIPE FROM CLAIRE CHIAPPINELLI. RECIPE AND ILLUSTRATION SUBMITTED BY DANIELLE HADLEY.



24

Mor Mor’s Pineapple Upside Down Cake Passed down from my great grandmother Mor Mor, this delicious recipe is very common in the Jacobsen family and my personal favorite.

INGREDIENTS * 1/4 lb butter * brown sugar (approximately 1 cup)

* 1 can pineapple rings in juice * 1 box yellow cake mix

HOW TO MAKE 1. In a 12 in. oven safe skillet (cast iron skillet works best) melt the butter.

5. Pour the yellow cake batter in the pan, over the top of the pineapple rings.

2. Add brown sugar until thick (but not caramelized).

6. Bake at 350°F for 30 –35 minutes.

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.

7. Remove from oven when a toothpick comes out clean. 8. Turn out onto a cake plate immediately and let cool.

RECIPE FROM GOODY JACOBSEN. RECIPE AND ILLUSTRATION SUBMITED BY KIRSTEN JACOBSEN.



26

Nana’s Banana Bread INGREDIENTS * 1 3/4 cups of flour * 2 tsp of baking powder

* 1/3 cup of Crisco * 2/3 cup of sugar

* 1/4 tsp of baking soda * 1/2 tsp of salt

* 2 eggs * 1 cup of mashed bananas

HOW TO MAKE 1. Heat oven to 350°F and grease loaf pan. 2. At medium speed in electric mixer cream Crisco and sugar. 3. Then add eggs and beat until very light (about 4 minutes). 4. Mix together flour, baking powder, baking soda and salt

5. Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended. 6. Pour into greased loaf pan. 7. Bake one hour. 8. Cool in pan for 10 minutes and then put on cooling rack. 9. You can also add chocolate chips (about 1/2 cup) or chopped nuts (about 1/2 cup).

RECIPE FROM THE MUENCH FAMILY. RECIPE AND ILLUSTRATION SUBMITTED BY SKYLER MUENCH.



28

Nana’s Coconut Cream Pie INGREDIENTS Filling

* Coconut

* 1/3 cup flour * 2/3 cup sugar

Topping

* / tsp salt * 2 cups evaporated milk 14

* 4 beaten egg yolks * 1/2 tsp vanilla

* 4 beaten egg whites * 3 tbsp powdered sugar Crust * Store bought crust

HOW TO MAKE 1. Cook crust at 450°F for 12min or until golden brown.

8. Add coconut (as much as you want. Pour ingredients into crust.

Filling

Meringue

2. Mix dry filling ingredients into a deep pot.

9. Beat egg whites on high until light and fluffy.

3. Heat up milk on low in sauce pan.

10. Add in powdered sugar and continue beating until it stands on its own.

4. Once the milk is hot slowly mix it into dry ingredients. 5. Put the mixture of dry ingredients and milk over medium heat. 6. Stir constantly until thick.

11. Spread meringue onto top of pie with a spatula. Sprinkle coconut on top (optional). 12. Place pie into oven at 350°F F for 16 min.

7. Once thick add in beaten egg yolks.

RECIPE PASSED DOWN BY DOROTHY COOMBS (A.K.A. NANA). RECIPE AND ILLUSTRATION SUBMITTED BY KERSTIN SEGERVALL.



30

Oat Nut Bars with Sweet Lemon Coconut Icing Oat Nut Bar INGREDIENTS makes approximately 20 bars * 1/2 cup unbleached self raising flour * 1/2 cup unbleached plain flour

* 1/2 cup chopped walnuts * 1 tbs linseeds (flax seeds)

* 1/2 cup rolled oats * 1/2 cup shredded coconut

* 3/4 cup dairy-free or dairy butter * 2 1/2 tbs molasses (or treacle or golden syrup)

* 1/4 cup sunflower seeds * ¼ cup pepitas (pumpkin seeds)

* 1/2 tsp baking soda * 1/4 cup hot water

HOW TO MAKE 1. Pre-heat the oven to 180°C/356°F 2. Sift the flours into a large bowl. 3. Add the oats, coconut, seeds and nuts and stir to combine well. 4. Combine the baking soda with the warm water and stir to dissolve. 5. Heat the butter and molasses over a low heat in a small saucepan stirring until the butter is melted and combined with the molasses.

8. Transfer the mixture into a lightly greased 10 in. x 10 in. non-stick baking tray, smoothing it out to cover the base evenly. 9. Bake in the pre-heated oven for 15–20 minutes until golden. 10. 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.

6. Remove from the heat and add the baking soda mixture; stir through allowing it to foam. 7. Combine the molasses and butter mixture with the dry ingredients, stirring well until combined. continued on next page.


31

Icing INGREDIENTS * 1 cup icing sugar * 1 lemon, juice & zest

* 1 tsp dairy-free or dairy butter * 1/4 cup shredded coconut

HOW TO MAKE 11. Prepare the icing by combing the sugar, butter and half of the lemon juice over very low heat in a small saucepan.

13. Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets.

12. Add enough zest to taste and add the lemon juice a little at a time until you reach the desired consistency.

14. Once the icing is set cut evenly into bars.

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.

RECIPE BY TRUDY ON VEGGIENUMNUM.COM. RECIPE AND ILLUSTRATION SUBMITTED BY JASON SHINDLER.



33

WORLDS BEST CHOCOLATE CHIPS COOKIES INGREDIENTS * 3/4 cup white sugar * 1 cup brown sugar

* 3 cups all-purpose flour * 3/4 tsp baking soda

* 1 cup butter, softened * 1 tbsp vanilla

* 3/4 tsp salt * 3 cups semi-sweet chocolate chips

* 2 large eggs, slightly beaten

* 1 cup walnuts, chopped or 1 cup pecans

HOW TO MAKE 1. Preheat oven to 350°F.

5. Stir in chips and nuts.

2. Cream sugars and butter.

6. Roll into 1 1/4” balls and place on nonstick cookie sheets, about 2” apart.

3. Add vanilla and eggs and mix well. 4. Combine dry ingredients together and gradually add to creamed mixture.

7. Bake for 10 to 12 minutes.

NOTES Eat all of them in one serving!

RECIPE FROM KAREN A. ON FOOD.COM. RECIPE AND ILLUSTRATION SUBMITTED BY EVAN LAFORCE.


Appealing Appetizers



36

Ahi Tuna Tartare on Sesame Wonton Chips Sesame Wonton Chips INGREDIENTS makes 24 * 12 wonton wrappers (can substitute egg roll wrappers)

* 2 tbsp olive oil (will probably need more) * 3 tbsp sesame seeds

HOW TO MAKE Sesame Wonton Crisps 1. Preheat oven to 350째F. Line a baking sheet with parchment paper. 2. Cut the wonton squares on an angle to make two triangles. 3. Arrange the wonton triangles on the baking sheet. 4. Spray with olive oil on one side (or

brush lightly). 5. Sprinkle lightly with sesame seeds. 6. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). 7. Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). 8. Remove triangles from the pan and let cool on a cooling rack.

continued on next page.


37

Tuna Tartare INGREDIENTS * 6 oz sushi-grade tuna, cut into 1/4 in. 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 * 1/2 tsp kosher salt * 1 avocado, cut into 1/4 in. dice * 2 tsp lime juice * Cilantro sprigs, for garnish

HOW TO MAKE 9. Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.

11. Place a heaping tsp of the tuna mixture on each wonton triangle. 12. Garnish with a sprig of cilantro. 13. Serve immediately

Assembly 10. Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.)

NOTES It is important that the tuna is not left at room temperature for more than 1 hour.

RECIPE FROM WWW.CDKITCHEN.COM. RECIPE AND ILLUSTRATION SUBMITTED BY JENNA VERBRYKE.



39

Avocado Mango Shrimp Stacks INGREDIENTS Serves 4 (1 serving = 1 stack) Stacks * 1 cup broccoli salad sprouts * 1 cup tomatoes, diced * 1/4 cucumber, thinly sliced * 1/2 cup corn

* 3 sprigs cilantro (optional) * 3 in. diameter x 3 in. high metal cylinder (an empty soup can with ends removed will also work) Dressing

* 1 mango, cubed * 1/2 red onion, diced (~1/2 cup)

* 6 Tbsp balsamic vinegar * 3 Tbsp olive oil

* 1 avocado, cubed * 8 oz cooked shrimp (I recommend grilling on the BBQ)

* 1/4 tsp pepper * 1/8 tsp salt

HOW TO MAKE Dressing 1. To prepare the dressing, 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. 4. Now add the ingredients one at a time. 5. First add in the broccoli salad sprouts. 6. Next add tomatoes.

7. Add cucumbers on one side, and corn on the other. 8. Add mango on top of the cucumber side, and red onion on top of the corn side. 9. Completely top with avocado. 10. 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. 11. Continue to apply pressure as you carefully slide off the mold. 12. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro.

ADAPTED FROM IMMAEATTHAT.COM. RECIPE AND ILLUSTRATION SUBMITTED BY ALYSSA HORNBY.



41

Bertolucci’s Gourmet Grilled Cheese INGREDIENTS * 2 pieces sliced sourdough * 1/2 fresh ripe tomato

* 1 slice Provolone cheese * 1 slice Colombus Peppered Turkey Beast

* 1 slice Jarlsberg cheese

* 2 tbsp butter

HOW TO MAKE 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 butter-side-down.

6. Add slice of Provolone cheese on top of turkey. 7. Place second slice of bread on top of sandwich butter-side-up.

3. Add slice of Jarlsberg cheese on non-buttered side.

8. Grill until lightly browned and flip over; repeat process until cheese is melted.

4. Slice half tomato into thin slices and place on top of cheese.

9. When cheese has melted, remove from skillet using spatula and cut in half diagonally.

5. Gently place slice of turkey breast on top of tomato slices.

RECIPE AND ILLUSTRATION SUBMITTED BY ALBERT CHANG



43

California Roll INGREDIENTS * 2 tbsp rice vinegar * 1 medium avocado, peeled, pitted, and sliced into 1/4 in. thick pieces * 4 sheets nori (seaweed) * 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 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 the plastic covered mat.

about 1/2 cup of the rice evenly onto the nori. 7. Sprinkle the rice with sesame seeds. 8. Turn the sheet of nori over so that the rice side is down. 9. Place 1/8 of the cucumber, carrot, avocado and crab sticks in the center of the sheet. 10. 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. 11. Cut the roll

6. Wet your fingers with water and spread

RECIPE FROM FOODNETWORK.COM. RECIPE AND ILLUSTRATION SUBMITTED BY HYUNG-MIN PARK.



45

Caprese Stack INGREDIENTS * 1 medium to large tomato 1/4 cup basil leaves *

* 4 tsp Balsamic vinegar * 1 tbsp olive oil

* 4 oz fresh mozzarella cheese

* salt and pepper, to taste

HOW TO MAKE 1. Slice the tomato in approximately 1/4 in. 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. 4. Season to taste with salt and pepper, if desired.

RECIPE FROM TBSPCOM. RECIPE AND ILLUSTRATION SUBMITTED BY CHRISTY PAK.



47

Greek Grilled Avocados INGREDIENTS * Avocado * Olive Oil

* Sun dried tomatoes * Kalamata Olives

* Artichoke Hearts

* Feta Cheese

HOW TO MAKE 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.

4. Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese. 5. Place on barbecue for 5–10 minutes depending on the heat of your barbecue.

3. Drizzle the avocado with olive oil, sun dried tomato infused olive oil is a great for this recipe.

RECIPE FROM TAMMILEE TIPS. RECIPE AND ILLUSTRATION SUBMITTED BY SAMANTHA GEE.



49

Mixed Grill Kebabs with Guava BBQ Sauce Kababs INGREDIENTS Makes approximately four servings * 1 lb boneless fish fillets, cut into bite-size pieces * 1 lb peeled and de-veined 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

HOW TO MAKE 1. Prepare Guava BBQ Sauce (on next page). 2. Thread fish, shrimp, and vegetables on skewers.

4. Grill over medium-high heat (350째 to 400째) 4 minutes. Turn skewers over, and brush with 1/4 cup sauce. Cook 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side.

3. Brush with olive oil and sprinkle with salt and pepper.

continued on next page.


50

Guava BBQ Sauce INGREDIENTS * 1 tbsp coconut oil or vegetable oil * 1 small yellow onion, finely chopped

* 1/3 cup cider vinegar * 2 tbsp tomato paste

* 2 garlic cloves, minced * 1/2 cup guava nectar

* 1 tsp ground allspice * 1 tsp smoked paprika

* 8 oz guava paste or jelly * 1/4 cup molasses

* 1/2 tsp curry powder * 1/4 tsp salt

HOW TO MAKE 1. Heat oil in a saucepan over medium-high heat.

4. Stir in guava nectar and remaining ingredients.

2. Add onion and garlic.

5. Cook over medium-low heat, stirring occasionally for 5 minutes or until mixture is slightly thickened.

3. sautĂŠ 3 to 5 minutes or until tender.

RECIPE FROM COASTAL LIVING. RECIPE AND ILLUSTRATION SUBMITTED BY KATELYN BURGIN.



52

Really good guac INGREDIENTS * 2 Large Avocados * 1/4 cup sweet yellow onion

* Chopped up pickled jalape単o slices * 1 tsp of jalape単o juice

* 1/4 cup chopped cilantro * Juice of one lime

* Salt and pepper to taste

HOW TO MAKE 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 jalape単os. 4. Add them to the bowl along with the juice of one lime. 5. Now mush it all up! No special mushing

technique required, but feel free to make one up. 6. Add 1 tsp of jalape単o juice for added spice if desired. 7. Salt and pepper to taste. 8. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.

RECIPE FROM EMMA DORANTES. RECIPE AND ILLUSTRATION SUBMITTED BY KELSEY DODGE.



54

Spam Musubi INGREDIENTS * 5 cups cooked rice, room temperature * 5 sheets nori (seaweed) * 1 (12 oz) can Spam

* 1/2 cup Teriyaki Sauce * Furikake, to taste ( Japanese rice seasoning) * Requires spam musubi maker

HOW TO MAKE 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 in. high. Sprinkle rice with Furikake. 6. Top with slice of Spam. Remove musubi maker. 7. Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. 8. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

CREDIT TO MAMADREWS. RECIPE AND ILLUSTRATION SUBMITTED BY ASHELY ANDREWS


ENtertaining Entrees



57

Cajun Shrimp Alfredo INGREDIENTS * 1 lb. shrimp, peeled and de-veined * 2 tbsp creole seasoning

* 1 cup heavy cream * 1 cup parmesan cheese, grated

* 1 1/2 tbsp olive oil * 1 1/2 tbsp butter

* 1 egg yolk * 1 cup onion, diced, divided

* 8 oz sliced mushrooms * 2 tsp garlic powder

* 8 oz linguine * 1/2 –1 tbsp tony’s creole seasoning

* 1 cup tomato, diced, fresh or canned

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 tbsp of the Creole Seasoning, set aside. 3. Fill a pan with water adding salt to season the pasta. 4. When water boils add pasta and cook until al dente. 5. While pasta is cooking, heat olive oil and butter in a skillet. 6. 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. 7. Cook for about 3 to 5 minutes or until

the shrimp turns pink. 8. When the shrimp has cooked add the cream and the other addition of creole seasoning ( 1/2 to 1 tbsp). 9. Bring this to a simmer then turn the heat down to medium low. 10. Add the cheese, egg yolk, and the tomatoes. 11. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling. 12. When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. 13. Toss until the pasta is coated. 14. Garnish with extra diced tomatoes and cheese if desired.

RECIPE FROM FOOD.COM. RECIPE AND ILLUSTRATION SUBMITTED BY NICOLE BERGMANN



59

Hamachi Poke with Pineapple Poi & Taro Chips What is Poke and Poi? Poke (pronozd “PO-keh”) is a Hawaiian fish salad, usually raw, served as an appetizer. Poi (pronozd “POY”) is traditionally made of taro root cooked and lbed 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.

Hamachi Poke INGREDIENTS Serves 6 people * 2 tbsp extra-virgin olive oil * 2 tbsp sake

* 1 tbsp finely chopped Maui onion * Sea Salt

* 2 tbsp mirin * 3 tbsp fresh lemon juice

* Freshly ground black pepper * 1 lb sashimi-grade hamachi (cut into 1/2 in. cubes)

* 1 tsp grated fresh ginger

* 1/4 cup chopped sea beans

HOW TO MAKE 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.

continued on next page.


60

Pineapple Poi INGREDIENTS * Pineapple Poi * 2 tsp xanthan gum

* 4 cups fresh pineapple chunks

HOW TO MAKE 1. Place 1/4 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.

2. Transfer to a container, cover, and refrigerate until ready to use.

Taro Chips INGREDIENTS * Taro Chips * 1 small taro root

* Vegetable oil for frying * Salt

HOW TO MAKE 1. 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. 2. In a large heavy pot, heat about 3 in. of oil to 350째F. 3. 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. 4. 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.

RECIPE CREDIT OF CHEF MARCEL VIGNERON. RECIPE AND ILLUSTRATION SUBMITTED BY JAMES BUTLER.



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Hopps Shepherd’s Pie This recipe has been passed down in the Hopps family for generations. Great for a cold winter’s night or simply an easy-to-cook family dinner, this meal is kid friendly, hearty and delicious.

INGREDIENTS: * 2 lbs ground beef * 2 cans cut green beans (drained) * 2 cans corn (drained) * 2 cans condensed tomato soup (do not add

water) * 4 cups mashed potatoes (made from instant potatoes, enough to cover dish) * Shredded cheese (to melt on top)

HOW TO MAKE 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.

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 even cover all other ingredients (do NOT mix in). 11. Cook for 25 minutes, uncovered. 12. Cover with shredded cheese and let cook for another 5 minutes in the oven. 13. Let cool and enjoy!

7. Mix ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish.

RECIPE FROM GRANDMA JUDITH HOPPS. RECIPE AND ILLUSTRATION SUBMITTED BY MEAGAN HANEKE-HOPPS.



64

Joong: Chinese Tamales INGREDIENTS * 1 (12 oz) package dried bamboo leaves * 1/2 lb pork belly * 2 1/2 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] * 1/4 cup dried baby shrimp (1 oz total) [ha mai] * 4 dried scallops [1 oz total] [ghown bhoy]

HOW TO MAKE The Night Before 1. Soak the glutinous rice, mung beans (make sure there is plenty of water as they will expand), and dried scallops overnight. 2. Also place at least half of the package of bamboo leaves in a large container and cover completely with cool water. Soak leaves for twenty-four hours, changing water twice. This is to remove any impurities that can spoil the joong. For the Bamboo Leaves 3. Place bamboo leaves in large stock pot or Dutch oven. 4. Cover with water and place on stove over high heat. 5. Bring to a boil, then reduce heat to medium and cook for 30 minutes. 6. Drain leaves and rinse with cold water. 7. Using a vegetable brush, take one leaf and scrub each side and rinse again.

8. Trim off stem using kitchen shears and discard. 9. Repeat until all the leaves are scrubbed, rinsed and trimmed. Put leaves in colander and set aside. For the Lap Cheong 10. Rinse lap cheong under cold running water and drain. 11. Cut each lap cheong in half crosswise. 12. Split each half lengthwise twice into quarters (you should get 8 pieces out of each lap cheong). Set aside. For the Pork Belly 13. Rinse pork belly under cold running water to remove excess salt. 14. Pat dry with paper towels and slice into 1/2 in. wide strips lengthwise. 15. Cut each strip into 1 in. pieces. Set aside.

continued on next page.


65 For the Salted Duck Egg Yolks 16. If using cooked salted duck egg yolks cut each yolk in half and set aside. For the Dried Shrimp and Dried Scallops 17. Place shrimp and scallops in separate small bowls. 18. Wash three times in cold water drain. 19. Cover completely with water and let soak for fifteen minutes. 20. Drain and set aside. 21. Shred scallops into strips and set aside. For the Rice 22. Place rice in fine mesh strainer. 23. Rinse under cold running water until water runs clear. 24. Transfer to large bowl and cover completely with cold water. 25. Allow to soak 15 minutes. 26. Drain well and transfer to large bowl. For the Mung Bean 27. Place beans in fine mesh strainer. 28. Rinse under cold running water until water runs clear. 29. Add vegetable oil and salt and mix well. 30. Add mung beans to rice and toss to combine. To Assemble the Joong Leaves 31. Take two whole joong leaves of approximately the same size. Make sure there are no tears or rips in leaves. Leaves should curve in same direction.

32. Take one joong leaf in each hand holding it horizontally in front of you while making sure the ends match each other. 33. Overlap the edge of one leaf onto center spine of the other leaf. Hold overlapping leaves together (with your thumb in the center of the leaves) and fold in half. 34. Fold bottom half in. of leaf upwards and tuck under thumb to create pocket inside leaves for joong. 35. Hold the folded leaves in one hand and then use the other hand to open the leaves to make the pocket inside. Filling the Joong 36. Holding leaves firmly, place 3 tbsp rice mixture in pocket. 37. Add once piece cured pork belly, half an egg yolk, three shrimp, three strands scallops and one piece lap cheong to center of rice. Cover filling with another 3 tbsp rice. Finishing the Joong 38. Add third joong leaf by wrapping it around the top of the two leaves in order to extend the height of the joong. You will be using this leaf to close everything up. 39. 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. 40. 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.

continued on next page.


66 41. Secure the with kitchen twine by making several loops around joong and securing with knot. 42. Pat finished joong with hands on both sides to compact. 43. Repeat until joong leaves and filling are finished. Excess joong leaves can be dried at room temperature on a wire cooling rack and reused

45. Place on stove over high heat, cover, and bring to a boil. 46. Reduce heat to medium. 47. Cook for 2 1/2 hours, topping up pot with boiling water to keep joong submerged and rotating joong every hour to promote even cooking. 48. Remove joong and drain in colander set in sink.

Cooking the Joong

49. Allow to rest for ten minutes.

44. Layer finished joong in a large stock pot and cover with water.

50. Cut open parcels and serve immediately with soy sauce.

NOTES Joong is a traditional Cantonese recipe that is made in June to celebrate the annual Dragon Boat Festival. 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.

TRADITIONAL CHINESE RECIPE. RECIPE AND ILLUSTRATION SUBMITTED BY DARREN CHAN



68

Korean Barbecue Short Ribs (Kalbi) INGREDIENTS makes 6 –8 Servings * 4 lbs Korean-style short ribs (LA style cut ribs also works) * 3/4 cup Soy Sauce * 2 tbsp Sugar * 2 tbsp Brown Sugar * 1/2 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 * 1/2 tsp Cayenne * 2 Tbsp Mirin aka Rice Wine (or White vinegar)

HOW TO MAKE 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. 4. Cover the bowl or close the bag with no air so that the marinade is always touching the ribs. 5. Refrigerate for 4 hours, but the longer the better, letting it marinate overnight is highly recommended.

6. 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. 7. 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. 8. Cook on a preheated grill for about 4 to 6 minutes, or until meat is at desired doneness. 9. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required.

RECIPE BY JOYCE WASHINGTON. RECIPE AND ILLUSTRATION SUBMITTED BY PAUL WASHINGTON.



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Mexican two bean chicken chili INGREDIENTS * 6 servings (10 cups) * 2 cups chicken broth

* 1 garlic clove, pressed * 1 1/2 – 2 tbsp chili powder

* 1 jar (16 oz) thick and chunky mild salsa * 1 cup tomato sauce

* 1 tsp ground cumin

* 1 medium zucchini, coarsely chopped * 1 1/2 cups rinsed and drained canned black beans

Optional toppings * Shredded cheese, * Sour cream

* 1 1/2 cups rinsed and drained canned pinto beans

* Crushed corn chips or tortilla chips * Sliced green onions

* 1 cup drained canned whole kernel corn * 3 cups shredded cooked chicken

* Fresh cilantro leaves

HOW TO MAKE 1. Combine broth, salsa and tomato sauce in a (4 qt.) 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.

RECIPE FROM THE PAMPERED CHEF. RECIPE AND ILLUSTRATION SUBMITTED BY SARA INGRAM.



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Moroccan Chickpea Soup INGREDIENTS makes approximately 7 servings * 1 tbsp canola oil * 1 onion, minced * 1 tbsp sugar * 4 garlic cloves, minced * 1/2 tbsp hot paprika * 1/4 tbsp saffron threads, crumbled * / tsp ground ginger * 1/4 tsp ground cumin 14

* 2 (15 oz) cans chickpeas, rinsed

* 1 lb red potatoes (about 3 medium) scrubbed and cut into 1/2 in. pieces * 1 (14 1/2 oz) can diced tomatoes * 4 cups low sodium chicken broth * 1 zucchini, seeded and cut into 1/2 in. pieces * 1/4 cup minced fresh parsley * salt and pepper * lemon wedges

HOW TO MAKE 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 the potatoes are tender, about 20 minutes. 6. Stir in the zucchini and continue to simmer until tender, 5 to 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 and pepper to taste. 9. Serve with lemon wedges.

RECIPE FROM AMERICA’S TEST KITCHEN HEALTHY COOKBOOK. RECIPE AND ILLUSTRATION SUBMITTED BY KAT WHALEN.



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Mushroom Risotto INGREDIENTS makes 6 servings * 6 cups chicken broth, divided * 3 tbsp olive oil, divided

* 1/2 cup dry white wine * sea salt to taste

* 1 lb portobello mushrooms, thinly sliced * 1 lb white mushrooms, thinly sliced

* freshly ground black pepper to taste * 3 tbsp finely chopped chives

* 2 shallots, diced * 1 1/2 cups Arborio rice

* 4 tbsp butter * 1/3 cup freshly grated Parmesan cheese

HOW TO MAKE 1. In a saucepan, warm the broth over low heat. 2. Warm 2 tbsp olive oil in a large saucepan over medium-high heat. 3. Stir in the mushrooms, and cook until soft, about 3 minutes. 4. Remove mushrooms and their liquid, and set aside. 5. Add olive oil to skillet, and stir in the shallots. Cook 1 minute. 6. Add rice, stirring to coat with oil, about 2 minutes.

7. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. 8. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. 9. 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. 10. Remove from heat and stir in mushrooms with their liquid, butter, chives, and parmesan. 11. Season with salt and pepper to taste.

RECIPE BY MYLEEN FROM ALLRECIPES.COM. RECIPE AND ILLUSTRATION SUBMITTED BY FLORENCE LUI.



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Now That’s a Taco Salad INGREDIENTS makes 2 large salads * 2 boneless, skinless chicken breasts * 2 tbsp olive oil

* 1 avocado, chopped * 2/3 cup sweet corn

* 2 limes, juiced * 2 garlic cloves, minced

* 1/2 pint grape tomatoes, quartered * 1/4 red onion, diced

* 2 tsp ground cumin * 2 tsp smoked paprika

* 1/4 tsp salt * 1/4 tsp pepper

* 1/2 tsp chili powder * 1/4 tsp salt

* 1 tbsp olive oil * 1/2 tsp red wine vinegar

* 1/4 tsp pepper * 2 oz monterey jack cheese, freshly grated

* 1 lime, juiced * a few tortilla chips, crushed

* 4 cups butter lettuce, chopped

HOW TO MAKE The Night Before 1. 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.

6. Additionally you can bake or grill the chicken —whichever you prefer! 7. Once chicken is finished, let cool for a few minutes and then cut into chunks. For the Salads

3. Sprinkle seasoning over top and marinate in the fridge for 2 –24 hours.

8. Combine lettuce, tomatoes, avocado,cheese, corn and onion in a large bowl.

For the Chicken

9. Toss with the salt and pepper.

4. Heat a large skillet over medium heat heat and add a little olive oil.

10. Add olive oil, red wine vinegar and lime juice, tossing well to coat.

5. Sear chicken on both sides and then reduce heat to medium low, cover and cook until chicken is cooked through.

11. Add in chicken and toss well, then separate on to two plates or bowls. 12. Add crushed tortilla chips on top and it’s fiesta time!

RECIPE FROM HOWSEETITIS.COM. RECIPE AND ILLUSTRATION SUBMITTED BY ALYX MACKLER.



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Oriental Cold Noodle Salad INGREDIENTS makes apprximately 8 servings * 1 (16 oz) package Capellini * 2 red bell peppers, diced

* 2 Tbs soy sauce * 2 Tbs rice vinegar

* 1 cup chopped green onion * 1/2 cup cilantro

* 2 Tbs olive oil * 2 Tbs sesame seed oil

Dressing

* 1 Tbs brown sugar * 1 Tbs chili paste

* 1 Tbs sesame seeds

* 1 tsp salt and pepper

HOW TO MAKE 1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. 2. Once the water is boiling, stir in pasta, and return to a boil. 3. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. 4. Drain well in a colander set in the sink.

5. For the dressing, whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper. 6. Add bell peppers, cilantro, green onions to the pasta in a large bowl and toss in the dressing. 7. Garnish with sesame seeds. 8. Serve warm, or cover and refrigerate for a cold salad.

.ADAPTED FROM DISH AT LOS ALTOS BAKERY AND CAFÉ. RECIPE AND ILLUSTRATION SUBMITTED BY AMANDA YAM.



80

PORK WITH SWEET SOY SAUCE (BABI KECAP) INGREDIENTS serves 6 – 8 people * 2 lbs Pork Butt or Shoulder or Spare ribs * 1 tsp of salt

* 2 tbsp Sweet Soy Sauce (Kecap Manis) * 3 tbsp of oil

* 1/2 tsp white pepper * 1 tsp Chinese Five Spices

Spices

* 2 tbsp rice wine * 2 tbsp soy sauce * 2 Star Anise

* 2 shallots * 1 in. ginger * 2 cloves garlic

HOW TO MAKE 1. In a food processor grind the spices (2 shallot, 1 in. ginger, 2 cloves garlic). 2. Cut the pork into about 2 in. cubes. 3. Rub the pork with salt, white pepper, garlic powder, and Chinese Five Spices. 4. Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes. 5. Put oil in a pot and stir fry the spices on medium heat for about 3 minutes.

6. Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color. 7. Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot. 8. Cook until done (about 45 minutes –1 hour, depending on desired tenderness) and oil comes out. 9. Serve with rice and vegetables for a balanced meal.

RECIPE FROM MRS. LUSIANA HERTANU. RECIPE AND ILLUSTRATION SUBMITTED BY KELBY HERTANU.



82

Shepherd’s Pie with an Accent Filling INGREDIENTS * 2 Tbsp olive oil * 1 1/2 lbs ground lamb or beef

* Salt * Pepper

* 1 large carrot * 1 large onion

* Worcestershire sauce * Tomato puree or paste

* Fresh rosemary * Fresh thyme

* Red wine * 1/4 cup chicken stock

* 4 cloves minced garlic

HOW TO MAKE 1. Prep Work

10. Add carrot, and onion, stir a little longer.

2. Dice the garlic.

11. Add Worcestershire Sauce, stir, add Tomato Puree, stir.

3. Separate herbs from the stems. 4. Separate egg yolks. 5. Peel and slice potatoes into even pieces. 6. Cooking the Filling

12. Add Red Wine and sweat down for a minute or two. 13. Add chicken stock and cook for 3 more minutes.

7. Pour Olive Oil into a hot, large pan, then add meat. 8. Stir meat for a few minutes until brown, and broken into very small pieces. 9. Add rosemary, thyme, and garlic, then stir some more.

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83

Mashed Potatoes INGREDIENTS * 1 1/2 lbs golden potatoes * 1/4 cup heavy cream

* Pepper * 2 Egg yolks

* 3 1/2 Tbsp butter * Salt

* 1/4 cup parmesan cheese

HOW TO MAKE Cooking the Potatoes 14. Boil water, add salt and potatoes, and set a timer for 15 minutes. 15. After 15 minutes, take potatoes out and strain the water off.

16. Put potatoes back into the pan, or into a medium mixing bowl. 17. Mash the potatoes with their ingredients from above and keep warm.

Final Instructions 18. Scoop meat mixture into a deep casserole or other oven safe dish and then spoon the mashed potatoes over the top. 19. Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top.

20. Poke the top with a fork several times to give the pie a peaked look and place in the oven at 400°F for 18 –20 minutes to brown the potatoes and set the pie.

ADAPTED FROM RECIPE BY GORDON RAMSAY. RECIPE AND ILLUSTRATION SUBMITTED BY JOSEPH HEWISON.



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Taco Soup! INGREDIENTS makes approximately 10 servings * One lb ground sirloin * ¾ yellow onion

* 14 oz can of kidney beans * 24 oz can of hominy

* 1 packet dried ranch dressing * 1 packet Schilling taco seasoning

* 24 oz can of diced tomatoes * Small bag of Fritos

* 8 oz can of Rotel diced chili * 14 oz can of corn

* Cilantro * 2 cups of Mexican shredded cheese

* 14 oz can of pinto beans

HOW TO MAKE 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. (Meat does not need to be thoroughly cooked as it will be boiled in the steps below.) 4. Remove from heat and pour into a large pot. 5. Add corn, pinto beans, kidney beans,

hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot. 6. Bring to a boil. 7. Once boiling, change heat to low and simmer for three hours. 8. Remove from heat and serve. 9. Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl. 10. Enjoy!

A ZULCH FAMILY RECIPE RECIPE AND ILLUSTRATION SUBMITTED BY ZACHARY ZULCH.



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Tostada Crisp INGREDIENTS 4 servings * 1 onion * 2 tomatoes

* Mozzarella cheese * Small tortillas (Mission Artisan Tortillas)

* 1 lime * 1 red bell pepper

* Tostada shells (Guerrero Tostada Shells) * 1 whole cooked Rotisserie Chicken

* 1 head of lettuce * 1 avocado

* Teriyaki Sauce * Tapatío Sauce

* Feta cheese

HOW TO MAKE Preparation

Assembly

1. Shred Rotisserie chicken and place 1/2 of shredded chicken in a pan.

7. Place 1 small tortilla on pan and heat up for 1 minute; flip occasionally.

2. Add 2 tbsp of teriyaki sauce and mix. Keep lid on at low heat.

8. While heating, sprinkle mozzarella cheese over 1 round tostada shell and microwave for 30 seconds.

3. Chop one head of lettuce into thin pieces and chop one red bell pepper into small strips. Set aside. Salsa mix 4. Dice 2 tomatoes and 1 onion then place into a bowl. 5. 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.) 6. 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.

9. Once heated, place heated tortilla directly onto the microwaved tostada shell. 10. Place 1/2 cup of shredded teriyaki chicken onto tostada base. 11. Add two spoons of salsa mix on top of chicken and spread evenly. 12. Add small handful of lettuce and spread evenly. 13. Place red bell pepper strips on top along with 1/4 of the sliced avocados. 14. Sprinkle 1 tbsp of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada. RECIPE AND ILLUSTRATION BY KATHY CHOI


DiabolicaL Drinks



90

Blackberry Meyer Lemon Gin and Tonics INGREDIENTS Serves 4 * 12 blackberries * 20 fresh mint leaves

* 12 oz good quality gin * tonic water

* 2 Meyer lemons (can sub. regular lemons) * 1/4 cup simple syrup

* ice

HOW TO MAKE 1. Set out four high ball glasses. 2. Place 3 blackberries, 5 mint leaves, juice of 1/2 lemon, and 1 tbsp simple syrup in each glass and muddle together.

3. Fill each glass with ice, followed by 3 oz of gin. Top off each drink with tonic water, stir and serve.

RECIPE FROM SPOONFORKBACON.COM. RECIPE AND ILLUSTRATION SUBMITTED BY KELSEY LANCASTER.



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BlackFlower Fizz 2011 Vodka Martini Shakedown: 1st Place Judges Choice Award Winner 1st Place Peoples Choice Award Winner

INGREDIENTS For One Martini * 2 oz Absolut Citron Vodka * 3/4 oz St. Germaine Elderflower Liqueur

* Mint * 1 1/2 –2 oz Pomegranate Juice

* Perrier Jouet Brut Champagne * Peaches

* Sprite * Dry Ice (optional for effect)

* Blackberries

HOW TO MAKE 1. In a pint glass muddle: one slice of a fresh peach, two fresh blackberries, two fresh mint leaves, and two ice cubes.

6. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as flower center).

2. Fill the glass with ice and add: 2 oz Absolut Citron Vodka, 3/4 oz St. Germaine Elderflower Liqueur, 1 1/2 –2 oz Pomegranate Juice, and a splash of Sprite (can substitute club soda).

7. Place entire “flower” garnish back into freezer.

3. Shake and strain into large chilled martini glass. 4. Then float 11/2 oz Perrier Jouet Brut Champagne.

When Ready to Serve 8. Preapre drinks. 9. Push the drink pick down (as a stem) and float the frozen “flower” garnish on top of the drink. Finish with small piece of dry ice for dramatic smoking and fizzing effects, as well as to cool the drink.

Garnish 5. Cut peach skin into flower shape and freeze.

CREATED BY MIXOLOGISTS JARED MOORE & JACK BRITTON. RECIPE AND ILLUSTRATION SUBMITTED BY JARED MOORE.



94

Cucumber Sangria INGREDIENTS * 1 small honeydew melon * 12 lime, thinly sliced * 1/4 fresh mint leaves * 1/4 cup lime juice

* 1 cup honey * 1 750 milliliter bottle Sauvignon blanc or other semi-dry white wine, chilled * 1 liter bottle carbonated water, chilled * Fresh mint sprigs and/or leaves (optional)

HOW TO MAKE 1. Cut the melon in half then remove and discard seeds and rind. 2. Cut melon into thin slices. 3. In a large pitcher combine melon, cucumber, lime slices, and the 12 mint leaves. 4. In a small bowl stir together lime juice and honey until combined

5. Pour over melon mixture. 6. Add wine, stirring gently. 7. Cover and chill for at least 2 hours. 8. To serve, stir in carbonated water. 9. Ladle or pour into glasses. 10. If desired, garnish with additional mint.

NOTES If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or covered containers.

RECIPIE FROM THE TEST KITCHEN, BHG.COM. RECIPE AND ILLUSTRATION SUBMITTED BY VIRIDIANA OSIO.



96

Moscow Mule The story of the Moscow Mule begins in 1939 when a nearly broke Russian ex-pat, Rudolph Kunett, sold the Smirnoff brand to John Martin, head of G.F. Heublein & Bros. Eventually John Martin used the Moscow Mule to help promote vodka to bars across the US and this helped fuel the mainstream acceptance of vodka as the preferred white spirit, replacing gin. Martin set off to market the Moscow Mule in the bars around the country. He bought one of the first Polaroid cameras and asked barmen to pose with a Moscow Mule copper mug and a bottle of Smirnoff vodka. Then he would leave one copy of the photo at the bar and take a second copy to the bar next door to show them that their competitors were selling their concoction. Between 1947 and 1950, thanks to their invention, Smirnoff vodka case columns more than tripled and nearly doubled in 1951. The Moscow Mule took heat for the Russian association. Assuming that Smirnoff was a Russian import, unionized bartenders in New York annozd a Moscow Mule boycott, refusing to “shove slave labor liquor across the wood in any American saloon.” Smirnoff rushed to testify that its vodka was not, and never had been a member of the Communist Party. In support, Walter Win.ell wrote in 1951, “The Moscow Mule is US made, so don’t be political when you’re thirsty. Three are enough, however, to make you wanna fight pro-Communists.” — CocktailTimes.com

INGREDIENTS * 1/4 cup lime juice * 1/4 cup vodka

* 1/2 cup ginger beer

HOW TO MAKE 1. Mix vodka, lime juice, and ginger beer. 2. Serve over ice if desired.

RECIPE FROM COCKTAILTIMES.COM. RECIPE AND ILLUSTRATION SUBMITTED BY EMMA DOWLING.



98

Pimm’s No.1 Traditional Cocktail INGREDIENTS makes one serving * 1 cup Pimm’s liquor * 2 cups lemonade

* 1 slice apple * 1 slice cucumber

* 1 slice lemon * 1 slice orange

* 1 sprig fresh mint * 2 strawberries

HOW TO MAKE 1. Half fill a large jug or tall glass with ice cubes

3. Pour two parts lemonade to one part Pimms over the top of fruit.

2. Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass.

4. Mix and serve.

FROM RECIPEWISE.CO.UK. RECIPE AND ILLUSTRATION SUBMITTED BY ALLISON GENTES


Designed by Chelsea Lightfoot Typefaces used: Esprit and Ostrich March 2014


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