OK BO PE CI RE
of dents sity u t s r e By th dia Unive r ng I o i Conc p Publish to Desk 2018 g Sprin Timm Justin iya Camp y tas Anas er Panke d n Alexa ergara V Sarah tiz r Eric O chaff S Anna hew C Sarah tigoza r Jon O
TABLE OF CONTENTS Appetizers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Soups. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Side Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Main Courses. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Desserts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Non-Alcoholic Beverages. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Cocktails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 Colophon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
INGREDIENTS 2 boneless, skinless chicken breasts, thinly sliced lengthwise into 12 strips 1 teaspoon toasted sesame oil 1 teaspoon soy sauce 1 garlic clove, minced ½ teaspoon red-pepper flakes Coarse salt and ground pepper ¼ cup creamy peanut butter 2 tablespoons rice vinegar
DIRECTIONS 1. In a bowl, toss chicken with sesame oil, soy sauce, garlic, and ¼ teaspoon of the red-pepper flakes. Season with salt and pepper. Thread each chicken strip lengthwise onto a skewer. 2. Make dipping sauce: In a small bowl, whisk together peanut butter, vinegar, remaining ¼ teaspoon red-pepper flakes, and 2 to 3 tablespoons water. 3. Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 minutes per side. Serve chicken skewers with dipping sauce.
APPETIZERS
Chicken Satay Skewers
5
INGREDIENTS 2 cans (15.5 ounces each) cannellini beans, rinsed and drained 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 to 2 tablespoons red-wine vinegar Âź cup water 2 teaspoons finely chopped fresh rosemary Coarse salt and ground pepper
DIRECTIONS In a food processor, combine 2 cans (15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped and pulse until combined. Season with and Transfer to a serving bowl and drizzle with a little oil.
APPETIZERS
White Bean Dip
7
INGREDIENTS 1 small wheel of Brie or Camembert (about 9 ounces) ½ cup pecan pieces 3 tablespoons light-brown sugar 3 tablespoons pure maple syrup crackers or sliced baguette, for serving
DIRECTIONS 1. Preheat oven to 350°. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes. 2. While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese. 3. In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.
APPETIZERS
Baked Brie with Pecans
9
ASIAN DUMPLING SOUP
SOUPS
INGREDIENTS
4
6 cloves
Âź cup
2 cans (14½ ounces)
8 ounces
scallions, thinly sliced garlic, thinly sliced peeled and slivered fresh ginger chicken broth shiitake mushrooms, thinly sliced
1 package (15 ounces)
frozen stuffed dumplings
1 can (15 ounces)
baby corn, drained
2 bunches
watercress stems, trimmed (4 cups)
DIRECTIONS In a medium saucepan, combine scallions, garlic, ginger, and 3 cups water. Bring to a boil and cook, partially covered, for 10 minutes. Add chicken broth and mushrooms, cook until the mushrooms begin to soften, about 3 minutes. Add dumplings and baby corn; boil until dumplings are tender, about 4 minutes. Add watercress, stir until wilted, about 30 seconds. Spoon into bowls, and serve immediately.
11
CREAMY BROCCOLI SOUP
SOUPS
INGREDIENTS 1 tablespoon
1 medium
⅛ teaspoon
4 cups
⅓ cup
olive oil onion, halved and sliced ground nutmeg reduced-sodium chicken broth rolled oats
1½ pounds
broccoli, florets separated, stems peeled and cut into ½-inch rounds
Coarse salt and ground pepper
DIRECTIONS
In a large saucepan, heat olive oil over medium-low heat. Add onion, and cook until softened, 5 minutes. Add nutmeg; cook until fragrant, 30 seconds. Stir in broth, 1½ cups water, oats, and broccoli. Season with salt and pepper. Bring to a boil; reduce heat. Simmer until broccoli is tender, 5 to 10 minutes. Puree soup in batches, filling halfway. Return to pot. Season with salt and pepper.
13
CREAMY CORN SOUP
SOUPS
INGREDIENTS
16 ears
4 tablespoons
1 tablespoon
yellow corn butter, (cut into small pieces) coarse salt
Tortilla chips, (optional)
Lime wedges, (optional)
Scallions, sliced, (optional)
DIRECTIONS Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky. In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes. Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.
15
SALADS
Apple, Grape, & Celery Salad Ingredients
Directions
-Âź cup coarsely chopped pecans -2 celery sticks, thinly sliced on the diagonal, plus leaves for garnish -1 Granny Smith apple, cored, halved, and thinly sliced -1 cup seedless red grapes -1 tablespoon white-wine vinegar -1 tablespoon extra-virgin olive oil -Coarse salt and ground pepper
1. Preheat oven to 350°. Spread pecans on a rimmed baking sheet, and bake until lightly browned, 4 to 6 minutes. 2. In a large bowl, combine celery, apples, grapes, vinegar, and oil. Season with salt and pepper, and toss to combine. Garnish with celery leaves.
17
SALADS
Dijon Potato Salad Ingredients
Directions
-1½ pounds red new potatoes, scrubbed and halved (quartered if large) -1 tablespoon white-wine vinegar -1 tablespoon Dijon mustard -Coarse salt and ground pepper -2 tablespoons olive oil -½ cup chopped fresh parsley
1. Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally. 2. In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally. 3. Add oil and parsley to cooled potato mixture. Season with salt and pepper, and toss.
19
SALADS
Orange & Avocado Salad Ingredients
Directions
-3 navel oranges -2 tablespoons white-wine vinegar -2 tablespoons olive oil -Coarse salt and freshly ground pepper -1 large head of red leaf lettuce, torn -1 avocado, peeled, pitted, and thinly sliced -4 radishes, cut into wedges
1. Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to a large bowl. Squeeze juice from membranes into a bowl; measure out 3 tablespoons juice; reserve remaining juice for another use. 2. In a small bowl, whisk together reserved orange juice, vinegar, and olive oil; season with salt and pepper. 3. In a large bowl, combine oranges, lettuce, avocado, and radishes. Drizzle with dressing as desired, and toss gently to combine. Serve immediately.
21
INGREDIENTS • • • • • •
2 bunches collard greens, stemmed 3 teaspoons vegetable oil ½ red onion, sliced 3 slices bacon, cut crosswise into ¼-inch strips 2 tablespoons cider vinegar 1 cup homemade or low-sodium store-bought chicken stock
DIRECTIONS
@ 1 Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit. @ 2 Heat oil in a very large skillet over medium-high heat. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume. @ 3 Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute. @ 4 Add stock; reduce heat. Simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat.
SIDE DISHES
Collard Greens with Bacon
23
INGREDIENTS • • • • • • • •
2 tablespoons extra-virgin olive oil 3 tablespoons grainy mustard 3 tablespoons packed light-brown sugar 1 tablespoon cider vinegar 1½ pounds shallots (about 12), root ends trimmed 1 pound medium carrots, cut into 2½-inch pieces Coarse salt and ground pepper 2 tablespoons unsalted butter
DIRECTIONS
@1 Preheat oven to 450°, with rack in middle. In a small bowl, whisk together oil, mustard, brown sugar, and vinegar. In a roasting pan, toss shallots and carrots with the mustard mixture. Season with salt and pepper. @2 Arrange vegetables in a single layer and roast until they are beginning to brown and are tender when pierced with a knife, about 40 minutes, stirring halfway through. Stir in butter and serve warm.
SIDE DISHES
Mustard-Glazed Shallots & Carrots
25
INGREDIENTS • • • • •
3 tablespoons unsalted butter 1 large shallot, finely chopped (½ cup) 2 pounds green beans, trimmed ½ cup dry white wine 2 tablespoons coarsely chopped fresh tarragon, plus sprigs
SIDE DISHES
Tarragon Green Beans
for garnish
• Coarse salt and freshly ground pepper
DIRECTIONS
@ 1 Melt butter in a large, high-sided skillet over medium heat. Add shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add beans, and gently toss to coat with shallot mixture. Cook, stirring occasionally, 2 minutes. @ 2 Add wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until beans are tender, 3 to 5 minutes more. Stir in tarragon, and season with salt and pepper. Garnish with tarragon sprigs.
27
INGREDIENTS • 1 tablespoon extra-virgin olive oil • 1 large shallot, minced • ¼ cup red-wine vinegar • ¼ cup whole-grain mustard
MAIN COURSES
Salmon with Brown Sugar & Mustard Glaze
• ¼ cup packed dark-brown sugar • Coarse salt and ground pepper • 1 side salmon (about 3 pounds), skin removed, cut into 8 fillets • 1 bunch watercress (about ¾ pound), thick stems trimmed • 1 lemon, cut into wedges, for serving
DIRECTIONS • Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. • Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in an airtight container, up to 1 day.) • Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer ½ cup glaze to a small dish and brush on top of salmon. • Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets. Serve salmon along with watercress and lemon wedges.
29
INGREDIENTS • Olive oil, for baking dish • 4 cups Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
• ½ teaspoon dried rubbed sage • Coarse salt and ground pepper
MAIN COURSES
Acorn Squash Lasagna
• 1 container (15 ounces) part-skim ricotta cheese • 1 cup grated Parmesan cheese • 8 no-boil lasagna noodles, half of an 8-ounce package
31
DIRECTIONS • Preheat oven to 400°F. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash puree with sage, 1½ teaspoons salt, and ¼ teaspoon pepper. In another bowl, mix ricotta with ½ cup Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper. Set aside. • Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture. Layer with 2 more noodles, and spread with half the ricotta mixture. • Repeat layering with remaining noodles and mixtures. Sprinkle top (ricotta mixture) with remaining ½ cup Parmesan. • Cover baking dish with foil; place on a rimmed baking sheet. Bake until lasagna is heated through, about 45 minutes; remove foil, and continue baking until golden on top for another 20 to 25 minutes more.
INGREDIENTS • 2 tablespoons sour cream • 2 teaspoons prepared horseradish • Coarse salt and ground pepper • 1 cup fresh breadcrumbs • ¼ cup extra-virgin olive oil • ¼ cup chopped fresh thyme or a mixture of equal amounts chopped fresh thyme, rosemary, and sage • 1 garlic clove, chopped • 2 teaspoons vegetable oil • 1 boneless rib-eye roast (2 ½ pounds), room temperature
DIRECTIONS • Preheat oven to 400°F. In a small bowl, combine sour cream and horseradish; season with salt and pepper. In another bowl, combine breadcrumbs, olive oil, herbs, and garlic; season with salt and pepper. • In a large skillet, heat vegetable oil over medium-high. Season roast with salt and pepper; sear until browned on all sides, 10 minutes. Transfer to a cutting board. Spread sour cream mixture on one side of roast; top with breadcrumb mixture, pressing to adhere. • Return roast to skillet or transfer to a rimmed baking sheet. Place in oven; cook until medium-rare or an instant-read thermometer inserted in center reads 140°F, 35 to 45 minutes. Let rest for 15 minutes before slicing.
MAIN COURSES
Rib Roast with Herb Crust
33
INGREDIENTS ½ cup granulated sugar 6 tablespoons unsalted butter room temperature 4 large eggs ½ cup all-purpose flour (spooned and leveled) Pinch of salt 11 ounces semisweet chocolate, melted (2½ cups chopped) 18 raspberries (36 if they are small) Confectioners’ sugar, for serving Vanilla ice cream (optional)
DIRECTIONS Preheat oven to 400°. Line 12 cup standard muffin tin cups with paper liners. In a large bowl with a mixer, beat butter and sugar on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, beat in flour and salt. Beat in chocolate until just combined. Divide half the batter among cups, add two raspberries to each, and top with remaining batter. Bake until tops are just set and no longer shiny, 10 to 11 minutes, let cool in pan on a wire rack, 10 minutes. Remove from pans, dust with confectioners’ sugar, and top with ice cream, if desired.
DESSERTS
RASPBERRY MOLTEN CHOCOLATE CUPCAKES
35
INGREDIENTS 8 ounces semisweet chocolate, finely chopped 1 pound large strawberries (about 20), washed and dried well ¹⁄³ cup finely chopped pistachios (optional)
DESSERTS
CHOCOLATE COVERED STRAWBERRIES
DIRECTIONS Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat. Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper. Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)
37
INGREDIENTS 4 tablespoons softened unsalted butter 3 tablespoons sugar 2 tablespoons all-purpose flour 1 teaspoon vanilla extract ¼ teaspoon salt ²⁄³ cup rolled oats
DESSERTS
OATMEAL CRISPS
DIRECTIONS Preheat oven to 350°; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats. Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden, rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely
39
1
Adjust oven rack to center position and preheat oven to 350°F. Cut stem from pumpkin and slice pumpkin in half. Scoop and remove seeds. Place cut side down on a foil-lined rimmed baking sheet.
2
Roast pumpkin until easily pierced with a fork near the stem end, 45 minutes to an hour. Remove from oven, set aside until cool enough to handle, then scoop out flesh with a spoon, discarding skin.
1
1½ cups
turbinado sugar
1½ cups
apple cider vinegar
¼
fresh ginger, grated
1tbsp
ground cinnamon
3
Add pumpkin flesh to a glass or plastic container. Add sugar, vinegar, ginger, and cinnamon. Stir to combine. Place in refrigerator overnight or for up to 24 hours.
4
Pass pumpkin mixture through a food mill or sieve, pressing the liquid into a bowl. Mostly, you’re trying to capture the liquid, a combination of pumpkin juice and vinegar, but don’t worry if a little of the pumpkin puree passes through the sieve. Discard the remaining solids. Return liquid to a jar and refrigerate. Shrub will keep for several months in the refrigerator.
small pie pumpkin such as sugar pumpkin or kabocha squash about 3 pounds
cups
BEVERAGES
Pumpkin Scrub
41
1
In a large saucepan, add masa and set over medium heat. Immediately add water in a slow, thin stream while whisking constantly to avoid lumps. Bring to a simmer and whisk in milk, orange zest strips, star anise (if using), brown sugar, and a generous pinch of salt.
2
Return to a simmer and lower heat to low. Continue to simmer gently, whisking constantly, until drink is infused with the orange aroma, about 5 minutes. Discard orange zest strips and star anise pods. Thin with additional water, as needed, to create a thick-yet-drinkable hot beverage (the exact consistency is a matter of personal taste, see note), reheating as necessary. Taste, adding more sugar or salt if desired. Froth with a whisk or immersion blender, then ladle into mugs, garnish with grated orange zest and serve.
½
masa harina para tortillas
3
water, plus
1
milk
3
(1in.) strips orange zest
3tbsp
dark brown sugar
cups
cups
more as needed, divided
BEVERAGES
Orange Atole
cup
strips
2
star anise pods (optional)
kosher salt finely grated orange zest, for garnish
43
1
For the Cucumber Vinegar: In a small bowl, combine cucumbers and rice wine vinegar. Let stand 5 minutes, then strain. Reserve Cucumber Vinegar for cocktails, and serve cucumber slices as a snack, if desired.
2
For Each Drink: Add shiso, mint, and simple syrup to a highball glass. Muddle, pressing gently, until mint fragrance is noticeable; do not tear or mash the leaves. Add apple juice, cucumber vinegar, and lime juice and fill glass with ice. Stir until well chilled, about 10 seconds. Garnish with shiso leaf and serve immediately.
½
sliced cucumber (peel on)
1
unseasoned rice wine vinegar
cup
cup
2 8
BEVERAGES
Shiso Fine
shiso leaves,
plus 2 for garnish
mint leaves
¼ oz. simple syrup 3 oz.
fresh Granny Smith apple juice
1oz.
Cucumber Vinegar
¼ oz. fresh juice from 1 lime
45
Ingredients 1 ounce freshly squeezed lime juice 2 teaspoons sugar 8 fresh mint leaves, plus more for garnish 2 ounces white rum 1 cup ice 1 ounce club soda Lime slice for garnish
Directions Add lime juice, sugar and eight mint leaves to a cocktail shaker. Use the end of a wooden spoon or cocktail muddler to bash (or muddle) the mint into the lime juice and sugar. This releases oils from the mint and helps the sugar dissolve into the lime juice. Add rum, stir well then pour into a glass filled with ice, leaving about an inch of room then top with club soda. Garnish with extra mint leaves and a lime slice.
COCKTAILS
Mojito
47
Ingredients
COCKTAILS
Manhattan Cocktail 2½ ounces bourbon whiskey 1 ounce sweet vermouth 2 to 3 dashes aromatic bitters (we use Angostura) Maraschino cherry, for garnish Orange peel, for garnish
49
Directions Fill a martini glass to the brim with ice so it chills while you make the Manhattan. Add whiskey, sweet vermouth and bitters to a shaker or glass with a few ice cubes, and then stir or gently shake. Do not over do it, you do not want the ice to water down the drink. Discard ice from martini glass then strain Manhattan into the chilled glass and garnish with cherry and orange peel.
Ingredients 1 ounce sloe gin 1 ounce gin 1½ to 1 ounce fresh lemon juice 1 teaspoon simple syrup or 1 to 2 teaspoons sugar ¼ cup club soda Lemon slice for serving Ice
Directions Add sloe gin, regular gin, ½ ounce of lemon juice and simple syrup (or sugar) to a cocktail shaker filled half way with ice. Shake vigorously until chilled. Taste then adjust with additional lemon or simple syrup/sugar. Shake. Strain cocktail into a glass filled with ice then top with club soda and garnish with lemon wedge.
COCKTAILS
Sloe Gin Fizz
51
The following people contributed to the making of this book.
The book was created using Adobe InDesign CC software running on Apple iMac computers.
Justin Timm. . . . . . . . . . . . . . . . . . Appetizers
Students: Anna Schaff. . . . . . Cover + Table of Contents
COLOPHON
This book was designed by students in Desktop Publishing 1 at Concordia University Chicago during the Spring 2018 semester.
Alex Pankey. . . . . . . . . . . . . . . . . . . . . Salads Anastasiya Camp. . . . . . . . . . . . . . . . . Soups
The typefaces and color palettes used were at the discretion of the individual students.
Sarah Vergara . . . . . . . . . . . . . . . Side Dishes
All recipes and photographs are courtesy of: marthastewart.com, seriouseats.com, and inspiredtaste.net.
Sarah Chew. . . . . . . . . . . . . . . . . . Beverages
Eric Ortiz. . . . . . . . . . . . . . . . . . . Main Dishes Anna Schaff. . . . . . . . . . . . . . . . . . . . Desserts Jon Ortigoza. . . . . . . . . . . . . . . . . . Cocktails Instructor: Glenn Canigiani
53