thirty eight plates
abc
xyz
a collection of food and type recipes
damini agrawal
contents first course
amuse bouche ~ !
second course third course fourth course fifth course sixth course
appetizers ~ 1– 9 salads ~ A– H mains ~ I– Q
3 7 29 47
desserts ~ R–Z
67
fin ~ .
87
thirty eight plates
preface
‘Thirty eight plates’ is not a conventional cookbook. It has been designed by someone who is fascinated by the art of cooking and that of typography and is for a similar kind of audience. It is a collection of thirty eight plates of food and thirty eight plates of type. A collection of recipes of food and type, it is composed of spreads that present intriguing and exciting juxtapositions of letter forms and their counter forms, the anatomy of letter forms, letters informing the kind or the name of the dish and different courses of food.
thirty eight plates
1
first course
thirty eight plates
3
ingredients:
ingredients:
tittle
pitted cherries orange juice lemon juice garlic cloves minced shallot fresh mint salt black pepper
vertical stress ascender #972e4c #d5b1b3
4 cups 1/4 cups 2–3 tbsp 2 2 1/2 tbsp 1 tsp to taste to taste
É‘mu 4
thirty eight plates
5 mins thirty eight plates
preparation time
use bouche!
5
servings
PurĂŠe the cherries, orange juice, lemon juice, garlic, shallot and mint in a blender until smooth. Season with salt and pepper to taste. Serve cold.
8
cherry gazpacho preparation:
second course
thirty eight plates
7
ingredients: vertical stress counter #f8971d #fcbe76
8
thirty eight plates
0-ingredient appetizer
thirty eight plates
9
servings
preparation time
ingredients:
ingredients:
ingredients:
beak
kale leaves
stem bracket #f8971d #fcbe76
10
thirty eight plates
8 leaves
1- ingredient appetizer
20 mins preparation time thirty eight plates
11
servings
Wash and dry about 8 large kale leaves. Make sure to dry them really well or they won't crisp up in the oven. Drizzle on some olive oil and a good pinch of salt. Bake at 375°F for about 20 minutes or until slightly browned around the edges and crisp. Sprinkle lightly with salt. Serve hot.
8
kale chips preparation:
ingredients: finial spine #f8971d #fcbe76
ingredients: prosciutto asparagus/ melon/ peaches/ figs/ pineapple
12
thirty eight plates
8 slices 8 pieces
2-ingredient appetizer
5 mins preparation time thirty eight plates
13
servings
Prosciutto and asparagus: Wrap trimmed asparagus spears with a slice of prosciutto, drizzle with olive oil, and sprinkle with salt and pepper, then bake at 450°F for about 5 minutes or until the spears are tender and the prosciutto is crisp. Serve hot. Prosciutto and melon: Wrap melon slices (cantaloupe or honeydew) with prosciutto. Serve cold. Prosciutto and peaches: Wrap fresh peach slices with prosciutto. Serve cold. Prosciutto and figs: Wrap fresh fig halves in prosciutto, drizzle with olive oil, and sprinkle with salt and pepper, then bake at 400 degrees for about 5 minutes. Serve hot. Prosciutto and pineapple: Wrap fresh pineapple chunks with prosciutto. Bake at 400°F for about 5 minutes for a bite reminiscent of Hawaiian pizza. Serve hot.
8
wrap it in prosciutto preparation:
3-ingredient appetizer
8
Preheat the oven to 350°F. Carefully remove and discard the stems of the mushrooms, then clean to remove any dirt with a damp cloth. Fill the mushroom cavities with pesto, about 1/2 teaspoon for each. Top with a pinch of breadcrumbs if desired. Bake for about 15 minutes or until the mushrooms are cooked and the filling is warm. Garnish with parmesan. Serve hot.
servings
c
20 mins
pesto stuffed mushroom preparation:
14
thirty eight plates
ingredients: button mushrooms pesto shaved parmesan
1 lb 1/2 cup to taste
eee
ingredients: finials arm #f8971d #fcbe76
thirty eight plates
15
ingredients:
ingredients:
counter
jalapeĂąo peppers bacon cream cheese chopped chives
crossbar bracket #f8971d #fcbe76
16
thirty eight plates
4 3 slices 4 oz 2 tbsp
four for four 4-ingredient appetizer
30 mins preparation time thirty eight plates
17
servings
Heat the oven to 375°F. Line tray with cooking parchment paper. Soak some toothpicks in a small of warm water to prevent burning. In a bowl mix cream cheese with some chopped chives or oregano seasoning. Cut the jalapeùo peppers into halves and spoon the mixture evenly into the halves. Cut each bacon slice crosswise into thirds. Wrap 1 piece of bacon around each stuffed pepper; secure with soaked toothpick. Place on the parchment paper. Bake for about 25 minutes or until bacon is crisp and the peppers tender. Serve hot.
4
bacon-wrapped jalapeĂąo poppers preparation:
5-ingredient appetizer
8 servings
preparation time
40 mins
mini crab cakes preparation:
18
Tear the french bread into pieces. Put them into a food processor and pulse until fine breadcrumbs form. Finely shred lemon rind; set aside. Squeeze about a tablespoon of lemon juice. Whisk the juice, tarragon, salt, pepper, and an egg in a bowl lightly. Add breadcrumbs and toss to mix. Drain the crabmeat and remove shell pieces. Add it to the mixture and toss gently. Shape crab mixture into 16 equal patties, about 11/2 tablespoons each and place on a plate. Chill for 15 minutes to set. Heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat. Add the crab cakes to the panand cook for 2 minutes on each side or until browned and done. Sprinkle evenly with lemon rind. Serve hot.
thirty eight plates
ingredients: french bread lump crab meat lemon chopped tarragon egg
1 oz 8 oz 1 21 tbsp 1
finial arm #f8971d #fcbe76
crɑb five!
ingredients:
thirty eight plates
19
ingredients: finial bowl #f8971d #fcbe76
ingredients: eggs bacon mayonnaise dijon mustard chopped parsley oregano
20
thirty eight plates
4 2 slices 4 tbsp 1 tbsp 1 tbsp to taste
6-ingredient appetizer
20 mins preparation time thirty eight plates
21
servings
Place the eggs in a pot and fill with water just until the water covers the eggs. Add a teaspoon of salt. Bring the water to a boil, place the lid on the pot, and turn off the heat. Let the eggs steam (with the heat turned off and the lid on the pot) for about 10 minutes. Fry some bacon in the mean time . After 10 minutes, drain the water from the eggs. Run each egg under cool water and peel. Cut each eggs in half and scoop the yolk into a bowl. Set the egg whites to the aside. stuffing: Mash the yolks with a fork and add mayonnaise, dijon mustard, chopped bacon slices, parsley and salt. Gently stir the ingredients together. Spoon or pipe the egg filling into the center of each egg white. Garnish with some chopped bacon, parsely and oregano. Serve at room temperature or cold.
8
bacon deviled eggs preparation:
ingredients: breadcrumbs egg ground chicken spaghetti marinara sauce olive oil parmesan
3/4 cup 1 1 lb 3/4 cup 3/4 cup 1 tbsp to taste
ingredients: arm beak #f8971d #fcbe76
22
thirty eight plates
7-ingredient appetizer
40 mins preparation time thirty eight plates
23
servings
In a bowl, combine breadcrumbs and egg white. Add the chicken and mix thoroughly. Cover and chill in the refridgerator for about 30 minutes. stuffing: Steam spaghetti in a pot of water with some salt until al dente. Drain and drizzle with olive oil. Toss with some marinara sauce. Preaheat the oven to 350°F. Grease a baking sheet and set it aside. Lightly oil your hands and roll the crumb and chicken mixture into a ball. Make an indentation in the ball, molding it into a bowl shape. Stuff it with a forkful of spaghetti. Fold in the edges and seal the balls. Place the meatballs on the baking sheet. Bake for about 30 minutes or until browned and cooked thoroughly. In a pot, bring marinara sauce to a simmer. Coat the meatballs with this sauce and drizzle with parmesan. Serve hot.
7
spaghetti stuffed meatballs preparation:
8-ingredient appetizer
8
Break a package of noodles into 4 sections. Steam in a pot of water. Put the noodles in a bowl and stir in some shredded zucchini, chopped scallions, slightly beaten eggs, flour and the seasoning packet from the ramen soup mix. Heat 1 tbsp oil in a large nonstick skillet over medium or high heat. Make 8 pancakes using the mixture and fry each side for 2-3 minutes. Drain on paper towels. Mix soy sauce and lemon juice. Drizzle over pancakes and serve. Serve hot.
servings
preparation time
40 mins
ramen pancakes preparation:
24
thirty eight plates
ingredients: ramen soup mix zucchini scallions eggs flour olive oil soy sauce lemon juice
3 oz 1 2 2 2 tbsp 2 tbsp 2 tbsp 2 tbsp
ingredients: bowls #f8971d #fcbe76
thirty eight plates
25
ingredients:
ingredients: finial bowl #f8971d #fcbe76
26
thirty eight plates
breadcrumbs egg ground chicken hot sauce unsalted butter white vinegar worcestershire cayenne pepper garlic powder
3/4 cup 1 1 lb 1 cup 1/2 cup 11/2 tbsp 1/4 tsp 1/4 tsp 1/4 tsp
9-ingredient appetizer
40 mins preparation time thirty eight plates
27
servings
Preheat the oven to 400°F. In a bowl, combine bread crumbs and egg white. Add the chicken and mix lightly but thoroughly. sauce: mix the hot sauce, butter, vinegar, worcestershire sauce, cayenne pepper, garlic powder and salt (to taste) in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. Remove from heat and stir with a whisk as soon as the sauce begins to bubble. Add some buffalo sauce to the chicken and crumb mixture. Mix well. Shape the mixture into 16 equal balls. Place on a greased rack in a shallow baking pan. bake for about 25 minutes or until cooked thoroughly. Toss the meatballs with some buffalo sauce. Drizzle with chopped celery. Serve hot.
8
buffalo chicken meatballs preparation:
third course
thirty eight plates
29
ingredients:
ingredients:
apex
chopped shallot cider vinegar maple syrup olive oil dijon mustard sweet potato green apple mixed greens shredded chicken toasted pecan black pepper salt
crossbar serifs #84c661 #cce5bc
30
thirty eight plates
2 2 2 3 1
tbsp tbsp tbsp tbsp tbsp 1 1 6 cups 11/2 cups 1/2 cups 1/4 tsp 1/2 tsp
salad
60 mins preparation time thirty eight plates
31
servings
Preheat the oven to 400°F. Peel a sweet potato and cut into 1/2" cubes. On a baking sheet, toss the cubes in 1 tbsp olive oil and 1/4 tsp salt. Roast for about 20 minutes or until caramelized and can be pierced with a skewer. Cool for about 15 minutes. vinaigrette: Beat finely chopped shallot, cider vinegar, maple syrup, 2 tablespoons of olive oil, dijon mustard and 1/4 teaspoon of salt in a bowl and set aside. Toss a cored and julienned green apple in vinaigrette. Using a slotted spoon, transfer the apples to another bowl and reserve the vinaigrette in another. Before serving, toss mixed greens in vinaigrette. Top with sweet potatoes, cooked shredded chicken breast, apple and toasted pecan halves. Sprinkle with freshly ground black pepper.
8
apple pecan chicken preparation:
8
balsamic kale and strawberry preparation:
ingredients:
Preheat the oven to 400°F. Cut 2 slices of whole grain bread into 1/2" squares and place them on a baking sheet. Spray with cooking spray and bake for about 8 minutes, turning halfway through until toasted. Cool and use as croutons. In a bowl, beat vinegar, mustard, honey and pepper with a whisk. Beat in olive oil and blend until smooth. Add fresh kale, ribs removed and cut into bite sized pieces and thinly sliced shallot. Toss until the kale is thoroughly coated. Gently mix in sliced strawberries. Top with croutons and shredded parmesan cheese.
whole grain bread balsamic vinegar dijon mustard pepper olive oil fresh kale shallot fresh strawberries parmesan cheese cooking spray
servings
preparation time
20 mins
salad
32
thirty eight plates
2 slices 1/4 cup 2 tbsp 1/4 tsp 1 tbsp 8 oz 1/2 2 cups 1/4 cup
ingredients: bowls #84c661 #cce5bc
thirty eight plates
33
ingredients: counter barb #84c661 #cce5bc
34
thirty eight plates
salad
2 cups 3 tbsp 1 tbsp 6 tbsp 2 cups 8 oz 1/2 cups 1 tsp 1/2 tsp
thirty eight plates
35
8
32 oz
1 hr 35 mins
chicken broth/ vegetable broth uncooked quinoa baslamic vinegar dijon mustard olive oil cherry tomatoes fresh mozzarella basil leaves salt black pepper
servings
In a saucepan, bring the broth to a boil over high heat. Add quinoa and 1/2 teaspoon of salt. Reduce heat to low, cover and simmer for about 15 minutes or until all the broth is absorbed. Transfer to a bowl and refrigerate for at least an hour until cool. In another bowl, beat vinegar, mustard, 1/2 teaspoon of salt and pepper with a whisk. Beat in olive oil slowly. Stir halved cherry tomatoes, fresh mozzarella cut into 1/2" cubes and vinaigrette into cooled quinoa. Gently stir in 1/2 cup julienned basil leaves. Garnish with additional basil.
ingredients:
preparation time
capresse quinoa preparation:
salad
8
In a bowl, toss the cucumbers, cut lengthwise, seeded and sliced 1/4" thick, with the salt and lemon juice. Set aside for about 15–30 minutes (the longer the cucumbers rest, the less water they will have and the saltier they will taste). Drain and discard the excess water. Taste and add more lemon juice or salt as desired. Add some finely chopped dill and cilantro and toss. Garnish with some edible flowers.
servings
preparation time
30 mins
danish salted cucumber preparation:
36
thirty eight plates
ingredients: english cucumbers lemon juice chopped fresh dill chopped cilantro salt edible flowers: chive, turnip, forget-me-not, cabbage flowers
2 2 tbsp 2 tbsp 2 tbsp 2 tbsp to taste
ingredients: counter #84c661 #cce5bc
thirty eight plates
37
salad
8 servings
preparation time
40 mins
edamame and green bean preparation:
38
Prepare green beans and edamame according to the package instructions. Drain them in a bowl and cool to room temperature. Add halved cherry tomatoes. balsamic dressing: Blend olive oil, balsamic vinegar, red wine vinegar and fresh basil leaves together until smooth. Add half of the dressing to the bowl and toss gently to coat. In another bowl, mash feta cheese and yogurt into a paste. Add basil and minced garlic and mash to blend. Season it with half of the salt and pepper and set aside. Spread the feta mixture on toasted bread slices. Top with the edamame and bean mixture. Drizzle with the remaining dressing and season with salt and pepper. Sprinkle with fresh basil leaves.
thirty eight plates
ingredients: olive oil balsamic vinegar red wine vinegar basil leaves frozen whole green beans frozen shelled edamame feta cheese greek yogurt garlic cherry tomatoes crusty bread salt black pepper
2 tbsp 2 tbsp 2 tbsp 1/4 cup 12 oz 10 oz 1/2 cup 6 oz 1 clove 2 cups 8 slices 1/4 tsp 1/4 tsp
ingredients: beak arm bracket #84c661 #cce5bc
thirty eight plates
39
ingredients: beak arm bracket #84c661 #cce5bc
40
thirty eight plates
salad
8
1/4 cup 1/2 cup 4 clove 1 cup
25 mins
olive oil lemon juice garlic diced english cucumber plum tomatoes red bell pepper finely sliced red cabbage italian parsley mint leaves pita rounds salt black pepper
3 1/2 3 cup 1/2 cup 1/4 cup 2 1/4 tsp 1/2 tsp
thirty eight plates
41
servings
In a bowl, beat lemon juice, olive oil, salt, pepper and finely chopped garlic with a whisk. Add a cup of diced unpeeled English (seedless) cucumber, diced plum tomatoes, diced red bell pepper, thinly sliced red cabbage, chopped fresh Italian (flat-leaf) parsley and chopped fresh mint leaves. Toss well to combine. Toast the pita rounds and tear into 1" chunks. Top the salad with the toasted pita pieces.
ingredients:
preparation time
fattoush preparation:
ingredients: barb spur serif #84c661 #cce5bc
42
thirty eight plates
salad
thirty eight plates
43
8
1/4 cup 2 tbsp 1/2 tsp 11/2 tsp 7 oz 1 head 4 24 3 1 1/4 tsp to taste
20 mins
vegetable oil lemon juice sugar dijon mustard spinach boston lettuce green onions pitted ripe olives tomatoes cucumber salt black pepper
servings
In a bowl, toss spinach and lettuce, both torn into bite-sized pieces, crumbled feta cheese, sliced green onions, olives, tomatoes cut into wedges and sliced cucumbers. dressing: In a tightly covered container, shake the oil, lemon juice, sugar, dijon mustard, salt and pepper together. Toss the salad with the dressing and serve immediately.
ingredients:
preparation time
greek preparation:
salad
8
Heat water in a saucepan and bring to a boil. Stir in barley and reduce heat to low. Cover and simmer for about 10 minutes or until tender. Let it stand covered for 5 minutes. Uncover and cool for about 30 minutes. Mix barley, thawed corn, cranberries, thinly sliced green onions, chopped unpeeled apple, and coarsely shredded carrot in a bowl. Shake oil, honey and lemon juice in a tightly covered container. Pour over the barley mixture and toss to mix everything together.
servings
preparation time
1 hr 5 mins
harvest preparation:
44
thirty eight plates
ingredients: water uncooked barley whole kernel corn dried cranberries green onions apple carrot canola oil/ soyabean oil honey lemon juice
11/2 cup 1/2 cup 9 oz 1/2 cup 4 1 1 2 tbsp 2 tbsp 1 tbsp
ingredients: barb spur serif #84c661 #cce5bc
thirty eight plates
45
fourth course
thirty eight plates
47
ingredients: brackets #b91319 #e8b09c
48
thirty eight plates
plain yogurt diced cucumber chopped onions chopped jalapeĂąo chile pepper fresh mint ground cumin garlic salt lean ground beef indian fllat bread
1/2 cup 1/2 cup 1/4 cup 2 tbsp 1 tbsp 1/2 tsp 1 clove 1/4 tsp 8 oz optional
grilled main
30 mins preparation time thirty eight plates
49
servings
In bowl, combine onions, jalapeùo peppers, crushed mint, ground cumin, minced garlic, and salt. Add ground beef and mix well. Form beef mixture into three quarters of an inch thick patties. For a charcoal grill, place patties on the rack directly over medium coals. Grill, uncovered for about 15 minutes or until patties are cooked to160°F, turning once. Insert an instant-read thermometer through the side of a patty to a depth of 2 to 3 inches. raita: In a bowl, stir together yogurt and cucumber. Cover and chill. If desired, serve patties on flat bread. Spoon cucumber raita over patties.
2
indian spiced beef patties with cucumber raita preparation:
grilled main
4 servings
preparation time
40 mins
jerk chicken and pineapple foil packs preparation:
50
Heat gas or charcoal grill. Place a large sheet of heavy duty foil or double layer of regular foil on work surface. Rub the foil with a little olive oil. Place the chicken breasts/thighs in the center of the foil. Drizzle with olive oil. jerk seasoning: In a bowl, mix thyme, sugar, allspice, salt, cayenne pepper, ground pepper together. Sprinkle the chicken with jerk seasoning. Scatter pineapple wedges around the chicken. Pour over some rum. Bring the short ends of the foil together and fold twice to seal. Fold in the sides to seal, leaving room for steam. Place the packets on grill over medium-high heat. Cover grill and cook for about 25 minutes or until the juice fo the chicken is clear when the thickest part is cut (at least 165°F), turning the chicken once. Remove from the grill, unwrap and garnish with some fresh cilantro and lime wedges.
thirty eight plates
ingredients: boneless chicken olive oil pineapple coconut rum/rum dried thyme sugar allspice salt cayenne pepper ground pepper chopped cilantro lime wedges
1 lb 2 tbsp 1/2 2 tbsp 21/2 tsp 11/2 tsp 1 tsp 1/2 tsp 1/2 tsp 1/2 tsp to taste to taste
ingredients: finials brackets #b91319 #e8b09c
thirty eight plates
51
ingredients:
ingredients:
crotch
ground cumin red pepper salt boneless chicken cooking oil sour cream chunky salsa corn tortillas romaine lettuce fresh kiwis Monterey Jack cheese jalapeĂąo peppers
brackets leg #b91319 #e8b09c
52
thirty eight plates
1 tsp 1/4 tsp 1/4 tsp 8 oz 1 tsp 1/4 cup 2 tbsp 4 2 cups 3 1 oz to taste
grilled main
40 mins preparation time thirty eight plates
53
servings
In a bowl, combine cumin, crushed red pepper and salt. Brush all sides of the chicken breast with oil and sprinkle evenly with the spice mixture. Place the chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170°F), turning once, halfway through grilling. Cut the chicken into bite-sized strips. In a bowl combine sour cream and salsa. Spread the mixture onto warmed tortillas. For a crisp tortilla, coat corn tortillas with nonstick cooking spray and bake at 400°F in an oven for about 15 minutes or until crisp, turning once, halfway through baking time. Top with lettuce, peeled and sliced kiwi, chicken, shredded cheese and jalapeùo peppers. If desired, top with a spoonful of additional salsa.
4
kiwi tostadas preparation:
grilled main
4
In a skillet, heat oil over medium heat. Add a peeled, cored and coarsely chopped pear, diced green onions and ground cloves and cook for about 3 minutes or just until the pear is tender. Add blackberries and reduce the heat. Cook for 3 minutes, stirring often and remove from heat. Stir in red wine vinegar. Set aside to cool. In a another bowl, stir together allspice, salt and pepper. Sprinkle evenly over 1" thick chops and rub in with your fingers. Place chops on the rack of an uncovered grill directly over medium coals. Grill until cooked, turning halfway through grilling. Allow 12 to 14 minutes for medium-rare (145°F) or 15 to 17 minutes for medium (160°F). Serve lamb with sauce.
servings
preparation time
40 mins
lamb chops with blackberry-red wine sauce preparation:
54
thirty eight plates
ingredients: oil pear diced green onion ground cloves fresh blackberries red wine vinegar ground allspice salt black pepper lamb rib chops
2 tsp 1 1/4 cup 1/4 tsp 1 cup 1 tbsp 1/2 tsp 1/4 tsp 1/4 tsp 4–5 oz
ingredients: beak brackets leg #b91319 #e8b09c
thirty eight plates
55
ingredients: crotch serifs #b91319 #e8b09c
56
thirty eight plates
grilled main
4
1 1 2 tbsp 1 tbsp 1 tbsp 0.85 oz
45 mins
orange lime tequila honey vegetable oil chicken taco seasoning mix boneless chicken chopped cilantro cooked white rice
4 breasts 2 tbsp optional
thirty eight plates
57
servings
Heat gas or charcoal grill. Grate 1/2 teaspoon peel from an orange and 1/2 peel from a lime. Cut the orange and lime in half and set aside. In a storage plastic bag, mix orange and lime peels, tequila, honey, oil and taco seasoning mix. Add chicken and seal the bag. Shake until chicken is evenly coated. refrigerate at least 10 minutes but no longer than 2 hours. Place the chicken on grill over medium heat. Discard any remaining marinade. Cover the grill and cook for about 12 to 15 minutes, turning once, until the juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand for 5 minutes. Place halved orange and lime, cut sides down, on grill. Cook 3 to 6 minutes, until cut side is charred. Cool slightly, then cut into wedges. Top chicken with cilantro and serve with charred citrus wedges and rice.
ingredients:
preparation time
margarita grilled chicken breasts preparation:
grilled main
4
Heat the grill and cut four 18" x12" sheets of foil. Spray the foil with nonstick cooking spray and spread tortilla chips in the center of each foil sheet. Spoon ground beef in taco sauce evenly over chips. Sprinkle all the remaining ingredients evenly over the beef mixture. Wrap each packet securely using double-fold seals , allowing room for heat expansion. When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4" to 6" from medium coals. Cook for about10 to 15 minutes or until the cheese is melted and the toppings are thoroughly heated. To serve, carefully open each packet to allow the steam to escape.
servings
preparation time
30 mins
nacho tex-mex foil packs preparation:
58
thirty eight plates
ingredients: tortilla chips 8 cups taco sauce 11/2 cups with seasoned ground beef black beans 15 oz plum tomatoes 1 cup diced avacados 1/2 cup whole kernel corn, 11 oz red/green peppers
ingredients: crotch serifs #b91319 #e8b09c
thirty eight plates
59
ingredients: counter #b91319 #e8b09c
60
thirty eight plates
grilled main
thirty eight plates
61
4
1 lb 4 cloves 2 1 1 2 tsp 2 tbsp
30 mins
skinned halibut chopped garlic lemons orange lime ground pepper olive oil
servings
Heat the grill to medium-high. Spray a large piece of aluminum foil with nonstick cooking spray and turn it up along the edges. Cut the lemons, lime and orange in half and squeeze all of the juice into a large measuring cup and remove any seeds. Peel and chop the garlic. Then whisk the juices, garlic and pepper together. Pour about a quarter of the mixture into the aluminum foil. Place the fish on top and then pour the rest of the liquid over the fish. Loosely wrap it up, folding over the foil to keep the moisture in while grilling but with enough openings for the juice to mostly evaporate. Grill for about 5 minutes on one side and then open the foil to flip the fish once mid-way through, for a total of 10 to 15 minutes until cooked through (the time will vary depending on the grill temperature and thickness of the fish).
ingredients:
preparation time
orange and lime halibut preparation:
6
pork tenderloin with jalapeĂąo-plum relish preparation:
ingredients:
In a bowl, mix finely chopped rosemary, a teaspoon of salt, red pepper, garlic powder, onion powder and black pepper. Rub all over the pork tenderloin. Set aside at room temperature. Heat the grill over high heat. plum relish: toss sliced plums, jalapeĂąo chiles, red onions, lime juice, honey and salt together. Set aside. Brush the grill with oil. Turn the heat down to medium-high and place the pork on the grill. Cover and cook on all sides for about 7 minutes on eaach side or until the pork is cooked through. Remove from the grill and wrap in foil. Allow the pork to rest for about 15 minutes before slicing. Slice and serve with plum relish.
small plums jalapeĂąo chiles sliced red onions lime juice honey fresh rosemary red pepper flakes garlic powder onion powder black pepper pork tenderloin canola oil salt
servings
preparation time
50 mins
grilled main
62
thirty eight plates
6 2 1/4 cup 2 tbsp 2 tsp 2 tbsp 1/4 tsp 1/2 tsp 1/2 tsp 1/2 tsp 11/2 lb 2 tbsp 2 tsp
ingredients: counter serifs #b91319 #e8b09c
thirty eight plates
63
ingredients: tail counter #b91319 #e8b09c
64
thirty eight plates
grilled main
thirty eight plates
65
6
40 mins
ground turkey 11/2 lb uncooked quinoa 1/2 cup chicken broth 1 cup diced red onion 1/2 cup green bell pepper 1/2 cup grated carrots 1/2 cup shredded zucchini 1/2 cup bisquick mix 3 tbsp chopped dill weed 1 tsp ground pepper to taste salt to taste olive oil 1 tbsp mixed greens as desired burger buns as desired
servings
In a saucepan, heat quinoa and broth and bring to a boil. Reduce the heat, cover and simmer for about 15 to 20 minutes or until all the broth is absorbed. Let it cool. In a bowl, mix quinoa, ground turkey, diced onions, bell peppers, grated carrots and shredded zucchini. Add the Bisquick mix, dill, salt and pepper and mix well. Divide the mixture into equal portions and make patties. Heat the grill and grill the patties for about 5 to 7 minutes on each side or until the turkey is no longer pink. Serve on mixed greens or between burger buns.
ingredients:
preparation time
quinoa and turkey burgers preparation:
fifth course
thirty eight plates
67
dessert
8
Heat the oven to 350°F. In a bowl, mix rhubarb, raspberries, 4 tablespoons of the butter, vanilla, sugar and flour until all the fruit is coated. Spoon into the deep dish pie crust. Slice a few small diamonds in the refrigerated crust. Place the crust on top of the pie. Using a small basting brush, spread the remaining melted butter over the top crust. Sprinkle some sugar over the top. Bake for about 30 minutes. Cover the top of the pie with a loose layer of foil and return to the oven for an additional 40 to 50 minutes or until the crust is golden brown and the rhubarb mixture is bubbly. Remove from the oven and allow to cool for about 2 to 3 hours. Slice and serve with scoops of vanilla ice-cream.
servings
preparation time
60 mins
raspberry rhubarb pie preparation:
68
thirty eight plates
ingredients: fresh rhubarb fresh raspberries melted butter vanilla extract sugar all-purpose flour frozen deep dish pie crust refrigerated pie crust, softened vanilla ice cream
3 cups 3 cups 6 tbsp 2 tbsp 11/2 cups 1/2 cup 1 1 1qt
ingredients: tail counter serifs #612400 #cca890
thirty eight plates
69
ingredients: spine barb #612400 #cca890
70
thirty eight plates
dessert
24
1 lb 1 cups
55 mins
sugar cookie mix graham cracker crumbs melted butter milk chocolate chips miniature marshmallows
1 cup 3 cups 41/2 cups
thirty eight plates
71
servings
Heat the oven to 350°F. In a bowl, stir together cookie mix and crumbs. Stir in the melted butter until soft dough forms. Press into an ungreased pan. Bake for about 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let it stand for 3 to 5 minutes or until the chocolate begins to melt. Spread chocolate evenly over the crust. Set the oven control to broil. Sprinkle marshmallows over the melted chocolate. Broil with the top 5 to 6 inches from heat, for about 20 to 30 seconds or until the marshmallows are toasted. Cool for about 10 minutes. Cut into bars and serve warm.
ingredients:
preparation time
s'mores bars preparation:
ingredients:
ingredients:
arms
fresh blueberries fresh strawberries fresh raspberries sugar all-purpose flour oats & honey granola ice-cream/ whipped cream
serifs #612400 #cca890
72
thirty eight plates
8 oz 10 oz 10 oz 1/4 cup 2 tbsp 11/2 cup as desired
dessert
60 mins preparation time thirty eight plates
73
servings
Heat the oven to 375°F. In an ungreased square glass baking dish, mix the berries, sugar and flour until all the fruit is coated. Let it chill for about 10 minutes. Stir the fruit mixture and sprinkle with granola. Bake for 15 to 20 minutes or until light golden brown and bubbly. Let it stand for about 5 to 10 minutes before serving. Serve warm with scoops of ice-cream.
8
triple-berry granola crisp preparation:
dessert
8 servings
preparation time
2 hrs 0 mins
upside-down piña colada pineapple cake preparation:
74
Pour about a cup of rum over drained pineapples and the rest over drained cherries. Let it stand for 1 to 8 hours to marinate. Heat the oven to 350°F. Place the butter in a pan and put into the oven to melt. Remove the pan and sprinkle evenly with brown sugar. Set it aside. Drain the pineapple and arrange the slices in a pan in rows. Drain the cherries and place a cherry at the center of each pineapple slice. In a bowl, place cake mix, piña colada mix, oil, eggs and the left over rum from the pineapples. Beat at medium speed until smooth. Pour evenly over the fruits. Bake for about 40 minutes or until the cake springs back when touched. Run a knife around the edges. Place a baking sheet upside down over the pan and turn it over. Let it stand for 5 minutes to allow the juices to run down onto the cake. Remove the pan and serve warm.
thirty eight plates
ingredients: pineapple slices maraschino cherries spiced rum butter brown sugar vanilla cake mix piña colada mix vegetable oil eggs
20 oz 6 oz 11/2 cup 1/2 cup 1 cup 1 1/2 cup 1/2 cup 3
ingredients: counter serifs #612400 #cca890
thirty eight plates
75
ingredients: vertex crotch serifs #612400 #cca890
76
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dessert
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8
1/2 cup 1/4 cup 1/4 cup 1/4 tsp 11/2 tsp 12 cups
60 mins
brown sugar granulated sugar vegetable oil salt vanilla extract popped popcorn
servings
Preheat the oven to 300°F. In a 4-quart pan, heat and stir the brown sugar, granulated sugar, vegetable oil, and salt over medium heat until the sugar is dissolved and bring to a boil. Stir in the vanilla. Add the popcorn and toss to coat. Spread the coated popcorn in a shallow roasting pan. Bake uncovered for about 15 minutes, stirring once. Transfer the popcorn to a large piece of foil or a large roasting pan to cool.
ingredients:
preparation time
vanilla caramel popcorn preparation:
dessert
16
Heat the oven to 350°F. Spray a pan with baking spray and flour. In a bowl, beat the cake mix, 11/4 cup coconut milk, water and egg whites on low speed for about 30 seconds and then on medium speed for about 2 minutes, scraping the bowl occasionally. Stir in 1/2 cup of the coconut until well combined. Pour into the pan and bake as directed on the cake mix. Cool completely for an hour. In a bowl, microwave vanilla baking chips uncovered on high for about 30 seconds or until melted. Stir in powdered sugar, butter, 1/2 cup coconut milk and the vanilla. Cover and refrigerate for about 30 to 60 minutes. Spread the frosting over the cake. Sprinkle with 1/4 cup coconut.
servings
preparation time
2 hrs 0 mins
white chocolate coconut cake preparation:
78
thirty eight plates
ingredients: coconut milk vanilla cake mix water egg whites flaked coconut white vanilla baking chips powdered sugar softened butter vanilla extract
14 oz 1 1/4 cup 3 1/2 cup 1 cup 11/2 cup 1/2 butter 1/2 tsp
ingredients: vertices crotch serifs #612400 #cca890
thirty eight plates
79
ingredients:
ingredients:
crotch
lime juice water sugar xigua cubes/ watermelon cubes
serifs #612400 #cca890
80
thirty eight plates
3 tbsp 1 cup 1/2 cup 6 cups
dessert
4 hrs 25 mins preparation time thirty eight plates
81
servings
In a saucepan, mix lime juice, water and sugar. Cook over low heat for about 5 minutes, stirring occasionally, until the sugar is dissolved. Cool slightly for about 5 minutes. In a blender or food processor, place the xigua/watermelon cubes. Cover and blend on high speed for about 2 minutes or until smooth. Add th elime juice mixture and blend until well mixed. Pour into an ungreased glass baking dish. Cover and freeze for an hour. Scrape with a fork to distribute ice crystals evenly. Repeat the scraping procedure every 30 minutes for at least 3 hours until it has consistent fine ice crystals. Scoop into chilled dessert cups to serve.
8
xigua (watermelon) granita preparation:
dessert
8
In a bowl, whisk together the flour, flax seed meal, baking powder, cinnamon and salt. Whisk together eggs, yogurt and vanilla and then stir to combine with the dry ingredients. Pour in milk and gently whisk until evenly incorporated. Fold in blueberries using a spatula. Pour the batter into a preheated waffle maker and cook until golden brown. In a separate bowl, mash some blueberries and mix well with some yogurt to make a smooth paste. Top the waffles with the fresh blueberry yogurt and add maple syrup to taste.
servings
preparation time
25 mins
yogurt berried waffles preparation:
82
thirty eight plates
ingredients: whole wheat flour flax seed meal baking powder cinnamon salt eggs greek yogurt vanilla extract milk bluberries maple syrup
11/2 cup 1/2 cup 1 tbsp 1 tsp 1/2 tsp 2 1/2 cup 1 tsp 11/2 cup 1/2 cup to taste
ingredients: crotch stem serifs #612400 #cca890
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83
ingredients: arms beaks stems #612400 #cca890
84
thirty eight plates
dessert
1 cup 3 tbsp 2 tsp 11/2 packs 3 cup
thirty eight plates
85
8
1 cup 1 cup 3 tbsp 2 tbsp 8 oz
2 hrs 25 mins
granulated sugar water grated lemon peel fresh lemon juice mascarpone cheese whipping cream powdered sugar vanilla extract ladyfingers (biscuits) fresh berries
servings
In a saucepan, heat granulated sugar, water, lemon peel and lemon juice and bring to a boil or until the sugar is dissolved. Remove from heat and cool the lemon syrup completely. In a bowl, beat mascarpone, cream, powdered sugar and vanilla extract until stiff peaks form. Line the bottom of an ungreased glass baking dish with half of the ladyfingers. Generously brush about one fourth of the lemon syrup over it. Spread half of the mascarpone mixture evenly over the ladyfinger layer. Top with half of the berries and brush with lemon syrup. Repeat layers until all ingredients are used. Refrigerate for at least 2 hours or overnight before serving. Cut into equal sections while serving.
ingredients:
preparation time
zesty berry tiramisu preparation:
sixth course
thirty eight plates
87
fin
8
Place ground coffee in the filter of a drip coffeemaker. Add water and brew. Serve immediately.
servings
preparation time
10 mins
coffee preparation:
88
thirty eight plates
ingredients: ground coffee (french or dark roast) water
1/2 cup
11/2 cup
ingredients: title #260000 #cca890
thirty eight plates
89
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