BIG FAT COOK BOOK
A Collection of Favorite Recipes
By Students in Typography III Winter Quar ter 2014 Instructor: Charmaine Martinez Department of Art and Design
California Polytechnic State University, San Luis Obispo, California
ABC DE FGH I JK MBIGQ T UFAT X
COOK K BOOK QR S X Y Z?!; A Collection of Favorite Recipes
By Students in Typography III Winter Quar ter 2014 Instructor: Charmaine Martinez Department of Art and Design
California Polytechnic State University, San Luis Obispo, California
Designed by Danielle Hadley Fago Condensed, Regular, Caps. & Extra Black March 14, 2014
Table of Contents
6
Korean Barbecue Short Ribs (Kalbi) . . . . . . . . . . . . 52
Almond Paste Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Mexican Two Bean Chicken Chili . . . . . . . . . . . . . . . 54
Avocado Mango Shrimp Stacks. . . . . . . . . . . . . . . . . 10
Mixed Grill Kebabs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Blackberry Meyer Lemon Gin & Tonics . . . . . . . . . 12
Moroccan Chickpea Soup. . . . . . . . . . . . . . . . . . . . . . . 58
Buckeye Brownie Cookies. . . . . . . . . . . . . . . . . . . . . . . 14
Mor Mor’s Pineapple Upside Down Cake. . . . . . . 60
Bertolucci’s Gourmet Grilled Cheese. . . . . . . . . . . 16
Moscow Mule. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Black Flower Fizz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Mushroom Risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Black Russian Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Nana’s Banana Bread. . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Browned Butter Spoon Cookies. . . . . . . . . . . . . . . . . 22
Nana’s Coconut Cream Pie. . . . . . . . . . . . . . . . . . . . . . 68
Cajun Shrimp Alfredo . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Now That’s a Taco Salad . . . . . . . . . . . . . . . . . . . . . . . . 70
California Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Oat Nut Bars. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
Caprese Stack. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Oriental Cold Noodle Salad. . . . . . . . . . . . . . . . . . . . . 74
Chocolate-Banana Bonbons. . . . . . . . . . . . . . . . . . . . 30
Pimm’s No. 1 Traditional Cocktail . . . . . . . . . . . . . . 76
Chocolate Chip Pumpkin Bread. . . . . . . . . . . . . . . . . 32
Pork with Sweet Soy Sauce . . . . . . . . . . . . . . . . . . . . . 78
Cucumber Sangria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Really Good Guac . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Fear of a Black Planet Cake . . . . . . . . . . . . . . . . . . . . . 36
Shepherd’s Pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
Grandma’s Swedish Pancakes. . . . . . . . . . . . . . . . . . 38
Shepherd’s Pie with an Accent . . . . . . . . . . . . . . . . . 84
Greek Grilled Avocados . . . . . . . . . . . . . . . . . . . . . . . . . 40
Spam Musubi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Halo-Halo. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Taco Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
Hamachi Poke. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Tostada Crisp. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Italian Sesame Seed Cookies. . . . . . . . . . . . . . . . . . . 46
World’s Best Chocolate Chip Cookies . . . . . . . . . . 92
Ahi Tuna Tartare
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Joong: Chinese Tamale. . . . . . . . . . . . . . . . . . . . . . . . . . 48
big fat cook book
5
A
hi Tuna Tartare on Sesame Wonton Chips
ingredients
6
Sesame Wonton Crisps
12 wonton wrappers (can substitute egg roll wrappers) 2 tbsp. olive oil (will probably need more) 3 tbsp. sesame seeds
Tuna Tartare
6 oz. sushi-grade tuna, cut into ¼ 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 ¾ tsp. orange zest 2 tbsp. fresh cilantro, finely chopped ½ tsp. kosher salt 1 avocado, cut into ¼ in. dice 2 tsp. lime juice Cilantro sprigs, for garnish
direc tions 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. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack. Tuna Tartar Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well. Assembly Right before ready to serve, add the avocado and lime juice (Do not mix in advance). Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour. Time: under 30 minutes, Makes: 24 Recipe & illustration submitted by: Jenna Verbryke Credit to: www.cdkitchen.com
big fat cook book
7
A
lmond Paste Cookies
ingredients
½ lb. very soft butter 1 cup sugar 1 cup grated almond paste 1 egg, beaten 1 ½ cup flour ½ tsp. baking powder ½ tsp. baking soda Pinch of salt ½ lbs. bittersweet chocolate, melted (optional) Slivered almonds (optional)
Tools Large bowl Standing or hand mixer Spatula Fork Cookie Sheet Cooling Rack Parchment Paper
8
direc tions 1. Cream butter and sugar well. Add remaining ingredients. 2. Form batter into small balls, press down with floured fork on ungreased cookie sheet.
3. Bake 9–10 minutes at 350°F. 4. Place cookies on cooling rack and let cool for 10–15 minutes. 5. Dip cooled cookies into chocolate, covering about half the cookie. Let stand for a few seconds, placing cookies on parchment paper. Then, sprinkle with slivered almonds on chocolate surface. Press lightly to hold almonds.
6. Repeat for each cookie as desired. 7. Let cool for one hour on counter-top or in refrigerator. Cookies can be stored for up to one week at room temperature or frozen, for longer periods. Recipe & illustration submitted by: Heather Brown Credit to: Cooks.com
big fat cook book
9
A
vocado Mango Shrimp Stacks
ingredients Stacks 1 cup broccoli salad sprouts 1 cup tomatoes, diced ¼ cucumber, thinly sliced ½ cup corn 1 mango, cubed ½ red onion, diced (approx. ½ cup) 1 avocado, cubed 8 oz. cooked shrimp (I recommend grilling on the BBQ) 3 sprigs cilantro (optional) 3 in. diameter x 3 in. high metal cylinder (We suggest an empty soup can) Dressing 6 tbsp. balsamic vinegar 3 tbsp. olive oil ¼ tsp. pepper 1 ⁄8 tsp. salt
10
direc tions Dressing To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing stacks. Stacks
1. Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time.
2. First add in the broccoli salad sprouts. 3. Next add tomatoes. 4. Add cucumbers on one side, and corn on the other. 5. Add mango on top of the cucumber side, and red onion on top of the corn side. 6. Completely top with avocado. 7. Place a piece of parchment or wax paper over the top and firmly press down the avocados so that they take the shape of the mold. Continue to apply pressure as you carefully slide off the mold.
8. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro. Serves 4 Recipe & illustration submitted by: Alyssa Hornby Credit to: immaeatthat.com
  big fat cook book
11
B
lackberry Meyer Lemon Gin and Tonics
ingredients 12 blackberries 20 fresh mint leaves 2 Meyer lemons Âź cup simple syrup 12 oz. good quality gin Tonic water Ice
12
direc tions 1. Set out four high ball glasses. 2. Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together.
3. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve. Serves 4 Recipe & illustration submitted by: Kelsey Lancaster Credit to: spoonforkbacon.com
big fat cook book
13
B
uckeye Brownie Cookies with Easy Fudge Frosting
ingredients Cookies 1 box (18–19 oz.) brownie mix ¼ cup butter, melted ½ cup cream cheese 1 egg ¾ cup peanut butter ¾ cup powdered sugar ¾ cup chocolate frosting Sea salt flakes Frosting 1 cup butter, room temperature 2 ⁄3 cup boiling water 1 cup Hershey’s Special Dark cocoa powder, sifted 8 cups powdered sugar 1 tsp. vanilla
14
direc tions Cookies
1. Preheat oven to 350°F. 2. Line baking sheet with parchment paper. 3. In a medium bowl combine brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky. Using your hands is suggested.
4. Form rounded tablespoons sized portions of dough into balls, placing on baking sheet about 2 inches apart, making an indentation with your thumb in the center of each.
5. In another bowl stir together peanut butter and powdered sugar. Form peanut butter into teaspoon sized balls and press into the indentations in the brownie cookies.
6. Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall.
7. Bake for 10–12 minutes until edges are set, then let cool until they are room temperature.
8. When cooled, top each cookie with about a tablespoon of chocolate frosting and a pinch of sea salt flakes. Frosting
1. In a mixer combine all ingredients and over low speed for 30 seconds. 2. Increase speed to medium and beat for 1 minute until smooth. 3. Let frosting cool for 15–20 minutes before you frost cake or cupcakes.
note
You could also use canned frosting. The cookies also taste great without frosting. You can use regular cocoa powder if preferred.
Makes approximately 24 cookies Recipe & illustration submitted by: Chelsea Lightfoot Credit to: Cookiesandcups.com
big fat cook book
15
B
ertolucci’s Gourmet Grilled Cheese
ingredients
16
2 pieces sliced sourdough ½ fresh ripe tomato 1 slice Jarlsberg cheese 1 slice Provolone cheese 2 tbsp. butter 1 slice Colombus Peppered Turkey Breast
direc tions 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.
3. 4. 5. 6. 7. 8.
Add slice of Jarlsberg cheese on non-buttered side. Slice half tomato into thin slices and place on top of cheese. Gently place slice of turkey breast on top of tomato slices. Add slice of Provolone cheese on top of turkey. Place second slice of bread on top of sandwich butter-side-up. Grill until lightly browned and flip over; repeat process until cheese is melted.
9. When cheese has melted, remove from skillet using spatula and cut in half diagonally. Serves one Recipe & illustration submitted by: Albert Chang Credit to: Albert Chang
big fat cook book
17
B
lack Flower Fizz
ingredients Absolut Citron Vodka St. Germaine Elderflower Liqueur Perrier Jouet Brut Champagne Peaches Blackberries Mint Pomegranate Juice Sprite Dry Ice (optional for effect)
18
direc tions Cocktail
1. In a pint glass muddle one slice of a fresh peach, two fresh blackberries, two fresh mint leaves, two ice cubes.
2. Fill the glass with ice and add 2 oz. Absolut Citron Vodka, ¼ oz. St. Germaine Elderflower Liqueur. 1 ½–2 oz. Pomegranate Juice, splash of Sprite (can substitute club soda).
3. Shake and strain into large chilled martini glass, then float 1 ½ oz. Perrier Jouet Brut Champagne Garnish
1. Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as flower center). Place entire “flower” garnish back into freezer.
2. When ready to serve, prepare drinks, push the drink pick down (as a stem) and float the frozen “flower” garnish on top, finish with small piece of dry ice for dramatic smoking and fizzing effects, as well as colder drinks.
note 2011 Vodka Martini Shakedown: 1st Place Judges Choice Award Winner 1st Place Peoples Choice Award Winner For One Martini Recipe & illustration submitted by: Jared Moore Credit to: Mixologists Jared Moore & Jack Britton
big fat cook book
19
B
lack Russian Cake
ingredients Cake 1 box of yellow cake mix 1 cup oil ¼ cup vodka ¾ cup water ½ cup sugar 4 eggs ¼ cup Kahlua 1 pack of instant chocolate pudding (4 serving size) Glaze ½ cup powdered sugar ¼ cup of Kahlua
20
direc tions 1. Combine all ingredients. 2. Pour batter mixture into greased bundt pan. 3. Bake at 350°F for 45–50 minutes. 5. For glaze, combine ½ cup powdered sugar with ¼ cup of Kahlua. 6. Poke a few holes in cake with a toothpick before drizzling glaze over top of cake.
7. Sprinkle with powdered sugar before serving! Recipe & illustration submitted by: Sara Vetrovec Credit to: Stacy Vetrovec
big fat cook book
21
B
rowned Butter Spoon Cookies
ingredients
22
1 cup (2 sticks) unsalted butter 2 cups all-purpose flour ¾ tsp. baking powder Pinch fine salt 1 large egg yolk ¾ cup sugar 1 tbsp. pure vanilla extract ¼ cup raspberry jam Confectioners’ sugar, for dusting
direc tions 1. Preheat the oven to 325°F. Line two baking sheets with parchment paper. 2. Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl—be sure to get all the tasty brown bits—and cool slightly.
3. Meanwhile, whisk the flour, baking powder and salt in another medium bowl. Whisk the egg yolk, sugar and vanilla into the cooled browned butter. Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.
4. Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)
5. Bake cookies until just browned, for about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.
6. When cool, spread ½ teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners’ sugar. Serve. Makes about 32 sandwiched cookies Recipe & illustration submitted by: Madison Mar Credit to: Food Network Kitchens (www.foodnetwork.com).
big fat cook book
23
C
ajun Shrimp Alfredo
ingredients
24
2 tbsp. creole seasoning 1 ½ tbsp. olive oil 1 ½ tbsp. butter 8 oz. sliced mushrooms 2 tsp. garlic powder 1 lb. shrimp, peeled and deveined 1 cup tomato, diced, fresh or canned 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup onion, diced, divided 8 oz. linguine ½ tbsp. Tony’s creole seasoning
direc tions 1. Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.
2. Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside. 3. Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.
4. While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add ½ cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink.
5. When the shrimp has cooked add the cream and the other addition of creole seasoning (the ½ to 1 tablespoon). Bring this to a simmer then turn the heat down to medium low.
6. Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.
7. When the sauce has thickened add the other ½ cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired. Recipe & illustration submitted by: Nicole Bergmann Credit to: Food.com
big fat cook book
25
C
alifornia Roll
ingredients
2 tbsp. rice vinegar 4 sheets nori (seaweed) ½ batch sushi rice, recipe follows 1 ⁄3 cup sesame seeds, toasted 1 small carrot cut into matchstick-size pieces 4 imitation crabsticks, torn into pieces 1 small cucumber, peeled and cut into matchstick-size pieces 1 medium avocado, peeled, pitted, and sliced into ¼ in. thick pieces Wasabi and Soy Sauce for serving
26
direc tions 1. Prepare sushi rice first. When the rice is done from the cooker, place the rice into the mixing bowl and combine it with rice vinegar.
2. Allow the rice mixture to cool to room temperature before making the roll. 3. Cover a sushi roll rolling mat with plastic wrap. 4. Cut nori (seaweed) sheets in half crosswise. 5. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about ½ cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds.
6. Turn the sheet of nori over so that the rice side is down. Place 1⁄8 of the cucumber, carrot, avocado and crab sticks in the center of the sheet.
7. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.
8. Cut the roll. Recipe & illustration submitted by: Hyung-Min Park Credit to: foodnetwork.com
big fat cook book
27
C
aprese Stack
ingredients
28
1 medium to large tomato Âź cup basil leaves 4 oz. fresh mozzarella cheese 4 tsp. Balsamic vinegar 1 tbsp. olive oil Salt and pepper, to taste
direc tions 1. Slice the tomato in approximately Âź inch thick slices. Do the same for the mozzarella.
2. Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes).
3. Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper. Recipe & illustration submitted by: Christy Pak Credit to: tablespoon.com
big fat cook book
29
C
hocolate-Banana Bonbons with Toasted Almonds
ingredients
2 bananas ½ oz. semisweet chocolate 2 ⠄3 cup toasted and chopped almonds or pecans
30
direc tions 1. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, until smooth. Remove the pan from the heat by leave the bowl of chocolate on top of the pan to keep warm.
2. Place the nuts in a shallow bowl. Line a baking sheeting with wax paper. 3. Peel the bananas and cut into ½ in. rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift our with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. Place the banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices.
4. Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container and store in the freezer for up to 1 week.
note
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.
Serves 8, Makes 30 bonbons. Recipe & illustration submitted by: Jaclyn Cruickshank Credit to: William-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008)
  big fat cook book
31
C
hocolate Chip Pumpkin Bread
ingredients
1 tsp. nutmeg 1 tsp. ginger 1 tsp. cinnamon 1 tsp. baking soda 1 tsp. baking powder ¾ tsp. salt ½ cup olive oil 1 cup sugar 3 large eggs ½ cup vanilla pudding 1 cup canned pure pumpkin 1 tsp. vanilla extract 1 ⁄3 cup whole milk 1 ¾ cups unbleached all purpose flour 1 cup miniature semisweet chocolate chips
32
direc tions 1. Preheat oven to 350°F. 2. Grease and flour 9 x 5 x 2 ½ inch metal loaf pan. 3. Sift first 7 ingredients into medium bowl. 4. Using electric mixer, add oil in large bowl until smooth. 5. Gradually beat in sugar, then beat in eggs 1 at a time. 6. Add vanilla pudding with egg mixture, pumpkin, and vanilla. 7. Beat dry ingredients into pumpkin mixture alternately with milk. 8. Stir in chocolate chips. 9. Transfer batter to prepared pan. 10. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. Serves 12 Recipe & illustration submitted by: Emilee Rudd Credit to:
big fat cook book
33
C
ucumber Sangria
ingredients
34
1 small honeydew melon 12 lime, thinly sliced Âź cup fresh mint leaves Âź cup lime juice 1 cup honey 1 liter bottle carbonated water, chilled 1 750 milliliter bottle Sauvignon blanc or other semi-dry white wine, chilled Fresh mint sprigs and/or leaves (optional)
direc tions 1. Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher, combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours.
2. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.
note
If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or covered containers.
Recipe & illustration submitted by: Viridiana Osio Credit to: the Test Kitchen, www.bhg.com
big fat cook book
35
F
ear of a Black Planet Cake
ingredients Filling 16 oz. cream cheese ¼ cup sugar 1 egg 1 egg yolk 2 tsp. vanilla 1 cup chocolate chips Batter ¾ cup cocoa 1/2 cup hot water 2 2⁄3 cups cake flour 1 tbsp. and 1 teaspoon baking soda ¼ tsp. salt ½ cup butter 1 ½ cups sugar 2 eggs 1 tsp. vanilla 1 cup buttermilk
36
direc tions To make Filling
1. Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy.
2. Fold in the chocolate chips and set aside. To make batter
1. Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside.
2. In a separate bowl, mix together the cake flour, baking soda, and salt and set aside.
3. In a large bowl, cream the butter until smooth. Add sugar and then cream again. Add eggs and vanilla extract and beat until fluffy. Add the cocoa mixture and beat until combined.
4. Fold in the buttermilk and the dry ingredients and blend until just mixed. 5. Pour 2â „3 of the batter into a greased 9 in. x 13 in. pan. Drop the filling onto the batter by tablespoonfuls, taking care to distribute it evenly.
6. Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. Bake at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean. Recipe & illustration submitted by: Olivia Yu Credit to: http://michelle-fromthekitchen.blogspot.com/
big fat cook book
37
G
randma’s Swedish Pancakes
ingredients
38
3 eggs 1 ¼ cup of milk ¾ cup of flour ½ tsp. salt 2 tbsp. of sugar 4 tbsp. of butter 1 lemon Powdered sugar
direc tions 1. Set a large non-stick saucepan on medium heat and coat with non-stick spray. Wisk together the eggs in a large bowl and then add milk. Then, in a separate bowl combine the sugar, flour, and salt. Whisk in this mixture little by little to the eggs and milk, until there are no clumps and the batter is creamy.
2. Add a few tablespoons (depending on how large your pan is) to your heated saucepan and swivel the saucepan around so the batter covers the entire bottom portion of the pan. This should be a thin coating on the saucepan and should rise up to the edges a little bit.
3. Flip the pancake when the thin edges start to brown by using a large spatula after delicately peeling the edges, and then the whole pancake from the pan. It should be a very light brown color on the side now facing up. After a little more time when the edges start to get crisp, roll the pancake up and place it on a warm plate.
4. Serve with powdered sugar and melted butter and lemon juice mixture. Also add on any topping of your choice like fruit, nutella, peanut butter, syrup, jam, etc. Makes about 3 servings
note
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 home-style cooking and is a perfect and sweet breakfast treat.
Recipe & illustration submitted by: Rebecca Reid Credit to: Lavina DeNatale
big fat cook book
39
G
reek Grilled Avocados
ingredients Avocado Olive Oil Artichoke Hearts Sun dried tomatoes Kalamata Olives Feta Cheese
40
direc tions 1. Cut avocados in half and remove pit. 2. Slice the avocado into chunks, maintaining the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado.
3. Drizzle the avocado with olive oil, sun-dried tomato infused olive oil is a great choice for this recipe.
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. Recipe & illustration submitted by: Samantha Gee Credit to: Tammilee Tips
big fat cook book
41
H
alo-Halo
ingredients
42
2 tbsp. kaong (sugar palm nuts) 2 tbsp. nata de coco (coconut gel) 2 tbsp. freshly grated cantaloupe 2 tbsp. freshly shredded jackfruit 2 tbsp. sliced caramelized plantains 1 cup shaved ice ½ cup evaporated milk 2 tbsp. macapuno (preserved shredded young coconut) 1 scoop of mango, vanilla, or ube (purple yam) ice cream 2 tbsp. caramel custard
direc tions 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. 6. Sit back. Relax. Enjoy. Refill.
note
Halo-halo is a popular cold dessert from the Philippines. It’s perfect for beating the heat! You know summer’s approaching when you start seeing Halo-Halo vendors on the streets again. Most ingredients can be purchased at www.asianfoodgrocer.com
Serves 1 Recipe & illustration submitted by: Cristopher Lagmay Credit to: Cristopher Bryan Lagmay
big fat cook book
43
H
amachi Poke with Pineapple Poi & Taro Chips
ingredients
14 4
1 pound sashimi-grade hamachi (cut into ½ inch cubes) 2 tablespoons extra-virgin olive oil 2 tablespoons sake 2 tablespoons mirin 3 tablespoons fresh lemon juice 1 teaspoon grated fresh ginger 1 tablespoon finely chopped Maui onion Freshly ground black pepper Ÿ cup chopped sea beans Sea Salt
Pineapple Poi 2 teaspoons xanthan gum 4 cups fresh pineapple chunks
Taro Chips 1 small taro root Vegetable oil for frying Salt
direc tions 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 keeping in mind that the sea beans will also be salty.
2. Add the hamachi and sea beans. Gently toss with a rubber spatula to completely coat the fish and sea beans with the marinade. Cover and refrigerate for at least 1 hour for the flavors to combine while you make the pineapple poi and taro chips.
3. Place ¼ cup water in a blender, followed by the xanthan gum. Add the pineapple chunks and blend on high speed until the pineapple is pureed and the mixture is smooth with a sticky consistency.
4. Transfer to a container, cover, and refrigerate until ready to use. 5. Peel the taro root and slice very thinly with a sharp knife or mandoline. Place the slices in large bowl of cold water to keep them from discoloring.
6. In a large heavy pot, heat about 3 inches of oil to 350°F. 7. Drain the taro slices and pat dry completely. Add 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.
8. Place large spoonfuls of the pineapple poi on serving dishes. Using a slotted spoon, ladle the hamachi poke over the pineapple and sprinkle with sea salt. Place a couple of taro chips alongside the main dish.
note
Time: 50min, plus 1 hour marinating, serves 6 people
What is Poke and Poi? Poke (pronounced “PO-keh”) is a Hawaiian fish salad, usually raw, served as an appetizer. Poi (pronounced “POY”) is traditionally made of taro root cooked and pounded to a sticky paste. Here the “poi” is made with pineapple, with xanthan gum giving it its sticky quality, and the taro is made into a chip served alongside
Recipe & illustration submitted by: james butler Credit to: chef marcel vigneron
big fat cook book
45 2
I
talian Sesame Seed Cookies
ingredients 3 lbs. flour 1 ½ lbs. sugar 6–7 eggs 3–4 tbsp. milk 4 tsp. baking powder 4 tsp. vanilla Jigger of whiskey ½ cup sesame seeds 1 lb. Shortening (Half butter, half oleo)
46
direc tions 1. Cream shortening and sugar, add beaten eggs, milk, vanilla & whiskey. Gradually work in flour and baking powder.
2. Mix thoroughly and let stand about an hour. Roll small amounts in seeds and cut.
3. Bake at 375째F for about 30 minutes or until golden brown. Makes about 9 dozen cookies. Recipe & illustration submitted by: Danielle Hadley Credit to: Claire Chiappinelli
big fat cook book
47
J
oong: Chinese Tamale
ingredients
48 1
1 (12 oz.) package dried bamboo leaves ½ pound pork belly 2 ½ lbs. glutinous rice (loh mai) 2 tsp. vegetable or canola oil 4 tsp. kosher salt 1 (14 oz.) package dried split hulled mung bean* 8 raw salted duck egg yolks 3 links (6 oz. total) of Chinese sausage (lap cheong) ¼ cup dried baby shrimp (1 oz. total) (ha mai) 4 dried scallops (1 oz. total) (ghown bhoy)
preparation For bamboo leaves: Place half the package of joong leaves in a large container and cover completely with cool water. Soak leaves for twenty-four hours, changing water twice. Soak the glutinous rice overnight. Soak the mung beans & dried scallops overnight in water.
direc tions 1. Place joong leaves in large stockpot or Dutch oven. Cover with water, place on stove over high heat. Bring to a boil, reduce heat to medium and cook for 30 minutes. Drain leaves and rinse with cold water. Using a vegetable brush, take one leaf and scrub each side and rinse again under running water. Trim off stem using kitchen shears and discard. Repeat until all the leaves are scrubbed, rinsed and trimmed. Put leaves in colander and set aside.
2. For the lap cheong: Rinse lap cheong under cold running water and drain. Cut each lapcheong in half crosswise. Split each half lengthwise twice into quarters (you should get 8 pieces out of each lap cheong). Set aside.
3. For the the pork belly: Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into ½ in. wide strips lengthwise. Cut each strip into 1-inch pieces. Set aside.
4. For the salted duck egg yolks: If using cooked salted duck egg yolks: Cut each yolk in half and set aside.
5. For the dried shrimp and dried scallops: Place shrimp and scallops in separate small bowls. Wash three times in cold water drain. Cover completely with water and let soak for fifteen minutes. drain and set aside. Shred scallops into strips and set aside.
big fat cook book
49 2
6. For the rice: Place rice in fine meshed strainer. Rinse under cold running water until water runs clear. Transfer to large bowl and cover completely with cold water. Allow to soak 15 minutes. Drain well and transfer to large bowl.
7. For the mung bean: Place beans in fine meshed strainer. Rinse under cold running water until water runs clear. Add vegetable oil and salt and mix well. Add mung beans to rice and toss to combine.
8. To Assemble: 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. Take one joong leaf in each hand holding it horizontally in front of you while making sure the ends match each other. Overlap edge of one leaf onto center spine of other leaf. Hold overlapping leaves together with your thumb in the center of the leaves and fold in half.
9. Fold bottom half inch of leaf upwards and tuck under thumb to create pocket inside leaves for joong. Hold the folded leaves in one hand and then use the other hand to open the leaves to make the pocket inside.
10. Holding leaves firmly, place 3 tbsp. rice mixture in pocket. 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.
11. Add third joong leaf by wrapping it around top of the two leaves in order to extend the height of the joong. You will be using this leaf to close everything up. Take outer edge of third leaf and fold it towards the center, sealing the joong. The joong should now be sealed at one end and open at the other.
50
12. Smooth out leaves towards open end and then gather all the ends, fold them towards the center and hold down with your thumb. Be firm, but do not rip or tear leaves. If leaves tear, start over. Secure the with kitchen twine by making several loops around joong and securing with knot. Pat finished joong with hands on both sides to compact. Repeat until joong leaves and filling are finished. Excess joong leaves can be dried at room temperature on a wire cooling rack and reused.
13. Layer finished joong in a large stockpot and cover with water. Place on stove over high heat, cover, and bring to a boil. Reduce heat to medium. Cook for 2 ½ hours, topping up pot with boiling water to keep joong submerged and rotating joong every hour to promote even cooking.
14. Remove joong and drain in colander set in sink. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce.
note
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.
Recipe submitted by: Darren Chan Credit to: Joong is a traditional Cantonese recipe that is made in June to celebrate the annual Dragon Boat Festival.
big fat cook book
51
K
orean Barbecue Short Ribs (Kalbi)
ingredients ¾ cup Soy Sauce 2 tbsp. Sugar 2 tbsp. Brown Sugar ½ onion Yellow onion; chopped 2 stalks Green onion; chopped 2 tsp. Ginger; minced 3–6 cloves Garlic; minced 1 tbsp. Honey 2–3 tbsp. Toasted sesame seeds 1 tsp. Sesame oil 1 tsp. Oil ½ tsp. Cayenne 2 tbsp. Mirin aka Rice Wine (or White vinegar) 4 lbs. Korean-style short ribs (LA style cut ribs also work)
52
direc tions 1. Combine all ingredients except for ribs in a large bowl or plastic bag, make sure the bag is big enough that it can fit the ribs in later.
2. Mix all ingredients until sugar has dissolved. 3. Submerge ribs in the marinade making sure they are completely covered. Meat can be touching but make sure to mix it so that the marinade gets in between the ribs. Cover the bowl or close the bag with no air so that the marinade is always touching the ribs.
4. Refrigerate for 4 hours, but the longer the better, letting it marinate overnight is highly recommended. Half way through resting, or in the morning if doing overnight, make sure to turn the meat or flip and mix around the plastic bag so that all parts are getting an even marinade.
5. Remove from marinade, wipe or shake off excess marinade on meat, too much excess soy sauce, sesame seeds, or sugar on the outside of meat can burn and give a different flavored than desired. Cook on a preheated grill for about 4 to 6 minutes, or until meat is at desired tenderness. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required. Serves 6–8 Recipe & illustration submitted by: Paul Washington Credit to: Joyce Washington 
big fat cook book
53
M
exican two bean chicken chili
ingredients
54
2 cups chicken broth 1 jar (16 oz.) thick and chunky mild salsa 1 cup tomato sauce 1 cup drained canned whole kernel corn 3 cups shredded cooked chicken 1 garlic clove, pressed 1 ½–2 tbsp. chili powder 1 tsp. ground cumin 1 medium zucchini, coarsely chopped (about 11/4 cups/300 mL) 1 ½ cups rinsed and drained canned black beans 1 ½ cups rinsed and drained canned pinto beans
direc tions 1. Combine broth, salsa and tomato sauce in (4 qt.) Casserole. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with Spoon.
2. Ladle chili into soup bowls. Top with desired toppings.
note
Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions, bell pepper, or fresh cilantro leaves.
Serves 6 (10 cups) Recipe & illustration submitted by: Sara Ingram Credit to: The Pampered Chef
big fat cook book
55
M
ixed Grill Kebabs with Guava BBQ Sauce
ingredients
BBQ Sauce 1 tbsp. coconut oil or vegetable oil 1 small yellow onion, finely chopped 2 garlic cloves, minced ½ cup guava nectar 8 oz. guava paste or jelly ¼ cup molasses 1 ⁄3 cup cider vinegar 2 tbsp. tomato paste 1 tsp. ground allspice 1 tsp. smoked paprika ½ tsp. curry powder ¼ tsp. salt Kabobs 1 lb. boneless fish fillets, cut into bite-size pieces 1 lb. peeled and deveined shrimp 1 yellow bell pepper, cut into pieces 1 orange bell pepper, cut into pieces 1 red onion, cut into wedges 1 pt. cherry tomatoes Olive oil Salt & freshly ground black pepper
56
preparation
BBQ Sauce Heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté 3 to 5 minutes or until tender. Stir in guava nectar and remaining ingredients. Cook over medium-low heat, stirring occasionally, 5 minutes or until mixture is slightly thickened.
Kabobs Prepare Guava BBQ Sauce first. Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper. Grill over medium-high heat (350°F to 400°F) 4 minutes. Turn skewers over, and brush with ¼ cup sauce. Cook 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side. Recipe & illustration submitted by: Katelyn Burgin Credit to: Coastal Living; Yields four servings
big fat cook book
57
M
oroccan Chickpea Soup
ingredients
58
1 tbsp. canola oil 1 onion, minced 1 tbsp. sugar 4 garlic cloves, minced ½ tbsp. hot paprika ¼ tbsp. saffron threads, crumbled ¼ tbsp. ground ginger ¼ tbsp. ground cumin 2 (15 oz.) cans chickpeas, rinsed 1 lb. red potatoes (about 3 medium) scrubbed and cut into ½ in. pieces 1 (14.5 oz.) can diced tomatoes 4 cups low sodium chicken broth 1 zucchini, seeded and cut into ½ inch pieces ¼ cup minced fresh parsley Salt and pepper Lemon wedges
direc tions 1. Heat the oil in a large dutch oven over medium-high heat until shimmering. Add the onion and sugar and cook until softened, about 5 minutes. Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds.
2. Stir in the chickpeas, potatoes, tomatoes with their juice, and broth. Bring to a simmer, partially cover, and cook until the potatoes are tender, which will take about 20 minutes. Stir in the zucchini and continue to simmer until tender, 5 to 10 minutes.
3. Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. Stir in the parsley and season with salt and pepper to taste. Serve with lemon wedges. Serves 7 Recipe & illustration submitted by: Kat Whalen Credit to: America’s Test Kitchen Healthy Cookbook
big fat cook book
59
M
or Mor’s Pineapple Upside Down Cake
ingredients
60
Âź lb. butter 1 cup brown sugar 1 can pineapple rings in juice 1 box yellow cake mix
direc tions 1. In a 12 in. oven safe skillet (cast iron skillet works best) melt the butter. 2. Add brown sugar until thick (but not caramelized). 3. Arrange the pineapple rings on top of the brown sugar and butter mixture. 4. Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water.
5. Pour the yellow cake batter in the pan, over the top of the pineapple rings. 6. Bake at 350°F for 30–35 minutes. 7. Remove from oven when a toothpick comes out clean. 8. Turn out onto a cake plate immediately and let cool. Enjoy!
note
Passed down from my great grandmother Mor Mor, this delicious recipe is very common in the Jacobsen family and my personal favorite.
Recipe & illustration submitted by: Kirsten Jacobsen Credit to: Goody Jacobsen.
big fat cook book
61
M
oscow Mule
ingredients
¼ cup lime juice ¼ cup vodka ½ cup ginger beer
direc tions
62
Pour all ingredients over ice and stir.
histor y
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 announced 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 Winchell 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.”
Recipe & illustration submitted by: Emma Dowling Credit to: cocktailtimes.com
big fat cook book
63
M
ushroom Risotto
ingredients
64
6 cups chicken broth, divided 3 tbsp. olive oil, divided 1 pound portobello mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced 2 shallots, diced 1 ½ cups Arborio rice ½ cup dry white wine Sea salt to taste Freshly ground black pepper to taste 3 tbsp. finely chopped chives 4 tbsp. butter ½ cup freshly grated Parmesan cheese
direc tions 1. In a saucepan, warm the broth over low heat. 2. Warm 2 tbsp. olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 min.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. Serves 6 Recipe & illustration submitted by: Florence Lui Credit to: Myleen on http://allrecipes.com/recipe/gourmet-mushroom-risotto/
big fat cook book
65
N
ana’s Banana Bread
ingredients
1 ¾ cups of flour 2 tsp. of baking powder ¼ teaspoon of baking soda ½ teaspoon of salt 1 ⁄3 cup of Crisco 2 ⁄3 cup of sugar 2 eggs 1 cup of mashed bananas
66
direc tions 1. Heat oven to 350°F and grease loaf pan. 2. At medium speed in electric mixer mix (cream) Crisco and sugar. 3. Then add eggs and beat until very light (about 4 minutes). 4. Mix together flour, baking powder, baking soda and salt. 5. Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended.
6. Pour into greased loaf pan. 7. Bake for one hour. 8. Cool in pan for 10 minutes and then put on cooling rack.
note
You can also add chocolate chips or chopped nuts (about ½ cup of either)
Recipe & illustration submitted by: Skyler Muench Credit to: Her grandmother
big fat cook book
67
N
ana’s Coconut Cream Pie
ingredients Filling 1 ⁄3 cup flour 2 ⁄3 cup sugar ¼ tsp. salt 2 cups evaporated milk 4 beaten egg yolks ½ tsp. vanilla Topping 4 beaten egg whites 3 tbsp. powdered sugar Crust Store-bought crust
68
direc tions 1. Cook crust at 450째F for 12 min. or until golden brown. 2. Mix dry filling ingredients into a deep pot. 3. Heat up milk in a sauce pan on low heat. Once hot, slowly mix into dry ingredients.
4. Put a mixture of dry ingredients and milk over medium heat. Stir constantly until thick. Once thick add in beaten egg yolks. Once mixed in add coconut (as much as you want. Pour ingredients into crust.
5. Beat egg whites on high until light and fluffy. Add in powdered sugar and continue beating until it stands on its own. Spread meringue onto top of pie with a spatula. Sprinkle coconut on top (optional).
6. Place pie into oven at 350째F for 16 min. Recipe & illustration submitted by: Kerstin Segervall Credit to: Dorothy Coombs
big fat cook book
69
N
ow That’s a Taco Salad
ingredients
2 boneless, skinless chicken breasts 2 tbsp. olive oil 2 limes, juiced 2 garlic cloves, minced 2 tsp. ground cumin 2 tsp. smoked paprika ½ teaspoon chili powder ¼ teaspoon salt ¼ teaspoon pepper 2 oz. monterey jack cheese, freshly grated 4 cups butter lettuce, chopped 1 avocado, chopped 2 ⁄3 cup sweet corn ½ pint grape tomatoes, quartered ¼ red onion, diced ¼ teaspoon salt ¼ teaspoon pepper 1 tablespoon olive oil ½ teaspoon red wine vinegar 1 lime, juiced A few tortilla chips, crushed
70
direc tions 1. The night before (or a few hours before) combine cumin, paprika, chili powder, salt and pepper in a small bowl. Add chicken to a large zip-lock bag or baking dish and cover with olive oil and lime juice, then add in garlic. Sprinkle seasoning over top and marinate in the fridge for 2–24 hours.
2. When ready to make the salads, heat a large skillet over medium-heat heat and add a little olive oil. Sear chicken both sides then reduce heat to medium-low, cover and cook until chicken is cooked through. Additionally you can bake or grill the chicken depending on your preference. Once chicken is finished, let cool for a few minutes and then cut into chunks.
3. To make the salads, combine lettuce, tomatoes, avocado,cheese, corn and onion in a large bowl, then toss with the salt and pepper. Add olive oil, red wine vinegar and lime juice, tossing well to coat. Add in chicken and toss well, then separate on to two plates or bowls. Add crushed tortilla chips on top and it’s fiesta time! Makes 2 large salads. Recipe & Illustration submitted by: Alyx Mackler Credit to: recipe credit: howsweetitis.com
big fat cook book
71
O
at Nut Bars with Sweet Lemon Coconut Icing
ingredients
72
nut bars ½ cup unbleached self raising flour ½ cup unbleached plain flour ½ cup rolled oats ½ cup shredded coconut ¼ cup sunflower seeds ¼ cup pepitas (pumpkin seeds) ½ cup chopped walnuts 1 tbs linseeds (flax seeds) ¾ cup dairy-free or dairy butter 2 ½ tbs molasses (or treacle or golden syrup) ½ tsp. baking soda ¼ cup hot water
lemony icing 1 cup icing sugar ½–1 lemon, juice & zest 1 tsp. dairy-free or dairy butter ¼ cup shredded coconut
direc tions 1. Preheat the oven to 356°F. 2. Sift the flours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well.
3. Combine the baking soda with the warm water and stir to dissolve. 4. Heat the butter and molasses over a low heat in a small saucepan stirring until the butter is melted and combined with the molasses. Remove from the heat and add the baking soda mixture; stir through allowing it to foam.
5. Combine the molasses and butter mixture with the dry ingredients, stirring well until combined.
6. Transfer the mixture into a lightly greased 10 in. x 10 in. non-stick baking tray, smoothing it out to cover the base evenly.
7. Bake in the pre-heated oven for 15–20 minutes until golden. Remove from the oven and allow to cool in the baking tray for 5 minutes before turning out onto a cake rack to cool completely.
8. Meanwhile prepare the icing by combing the sugar, butter and enough lemon juice to bring the sugar together into a runny icing, over a very low heat in a small saucepan. Add enough zest to taste and add the lemon juice a little at a time until you reach the desired consistency.
9. Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets.
10. Once the icing is set cut evenly into bars.
note
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. Preparation time: 25 mins. Makes approximately 20 bars.
Recipe & illustration submitted by: Jason Shindler Credit to: http://www.veggienumnum.com/2011/06/oat-nut-bars/ by Trudy—June 3, 2011
big fat cook book
73
O
riental Cold Noodle Salad
ingredients
1 (16 oz.) package Capellini 2 red bell peppers, diced 1 cup chopped green onion ½ cup cilantro
Dressing 1 tbsp. sesame seeds 2 tbsp. soy sauce 2 tbsp. rice vinegar 2 tbsp. olive oil 2 tbsp. sesame seed oil 1 tbsp. brown sugar 1 tbsp. chili paste 1 tsp. salt and pepper
74
direc tions 1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, for about 4 to 5 minutes. Drain well in a colander set in the sink.
2. For the dressing, whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper.
3. Add bell peppers, cilantro, green onions to the pasta in a large bowl and toss in the dressing. Garnish with sesame seeds. Serve warm, or cover and refrigerate for a cold salad. Serves 8 Recipe & illustration submitted by: Amanda Yam Credit to: Adapted from Oriental Cold Noodle Salad Dish found at Los Altos Bakery and CafĂŠ in Los Altos, CA
big fat cook book
75
P
imm’s No. 1 Traditional Cocktail
ingredients
76
1 cup Pimm’s liquor 2 cups lemonade 1 slice lemon 1 slice orange 1 slice apple 1 slice cucumber 1 sprig fresh mint 2 strawberries
direc tions 1. Hall fill a large jug or tall glass with ice cubes. 2. Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass.
3. Pour two parts lemonade to one part Pimms over the top of fruit. Mix and serve. Serves one Recipe & illustration submitted by: Allison Gentes Credit to: http://recipewise.co.uk/pimms-cocktail-recipe
big fat cook book
77
P
ork with Sweet Soy Sauce (Babi Kacep)
ingredients
78
2 lbs. Pork Butt or Shoulder or Spare ribs 1 tsp. of salt ½ tsp. white pepper 1 tsp. Chinese Five Spices 2 tbsp. rice wine 2 tbsp. soy sauce 2 Star Anise 2 tbsp. Sweet Soy Sauce (Kecap Manis) 3 tbsp. of oil 2 shallots 1 in. ginger 2 cloves garlic
direc tions 1. 2. 3. 4. 5. 6.
In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves garlic). Cut the pork into about 2 inch cubes. Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices. Let the pork mixture sit in the rice wine and soy sauce for at least 10 min. Put oil in a pot and stir fry the spices on medium heat for about 3 minutes. 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. Serves 6–8 people, preparation time 1–1.5 hours Recipe & illustration submitted by: Kelby Hetanu Credit to: Mrs. Lusiana Hertanu
big fat cook book
79
R
eally Good Guac
ingredients
80
2 large Avocados ¼ cup sweet yellow onion ¼ cup chopped cilantro Juice of one lime Chopped up pickled jalapeño slices 1 tsp. of jalapeño juice Salt and pepper to taste
direc tions 1. Slice open those ripe avocados and mush out the innards into a bowl. Remove the pits and DISCARD.
2. Chop up some onions, cilantro, and jalape単os. Add them to the bowl along with the juice of one lime. Now mush it all up!! No special mushing technique required, but feel free to make one up.
3. Add 1 tsp. of jalape単o juice for added spiciness if desired. 4. Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud. Recipe & illustration submitted by: Kelsey Dodge Credit to: Emma Barker
big fat cook book
81
S
hepherd’s Pie
ingredients
82
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) Shredded cheese (to melt on top)
direc tions 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 directions and set aside.
4. Spray casserole dish with nonstick cooking spray. 5. Open canned veggies; drain, dump in casserole dish. 6. Strain off any fat from ground beef, then add on top of veggies. 7. Mix/stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish.
8. Open tomato soup cans (do NOT add water), dump on top of veggie/beef mix. Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup.
9. Spread mashed potatoes to even cover all other ingredients (do NOT mix in). 10. Cook for 25 minutes, uncovered. 11. Cover with shredded cheese and let cook for another 5 minutes in the oven. 12. Let cool and enjoy!
note
This recipe has been passed down in the Hopps family for generations. Great for a cold winter’s night or simply an easy-to-cook family dinner, this meal is kid friendly, hearty and delicious.
Recipe & illustration submitted by: Meagan Haneke-Hopps Credit to: Judith Hopps.
big fat cook book
83
S
hepherd’s Pie with an Accent
ingredients
Filling 2 tbsp. olive oil 1 ½ lbs. ground lamb or beef 1 large carrot 1 large onion Fresh rosemary Fresh thyme 4 cloves minced garlic Salt & pepper Worcestershire sauce Tomato puree or paste Red wine ¼ cup chicken stock
Mashed Potatoes 1 ½ lbs. golden potatoes ¼ cup heavy cream 3 ½ tbsp. butter Salt & pepper 2 Egg yolks ¼ cup parmesan cheese
preparation 1. Dice the garlic 2. Separate herbs from the stems 3. Separate egg yolks 4. Peel and slice potatoes into even pieces 84
direc tions Cooking the Filling
1. Pour Olive Oil into a hot, large pan, then add meat. 2. Stir meat for a few minutes until brown, and broken into very small pieces. 3. Add rosemary, thyme, and garlic, then stir some more. 4. Add carrot, and onion, stir a little longer. 5. Add Worcestershire Sauce, stir, add Tomato Puree, stir 6. Add Red Wine and sweat down for a minute or two. 7. Add chicken stock and cook for 3 more minutes. Cooking the Potatoes
1. Boil water, add salt and potatoes, and set a timer for 15 minutes. 2. After 15 minutes, take potatoes out and strain the water off. 3. Put potatoes back into the pan, or into a medium mixing bowl. 4. Mash the potatoes with their ingredients from above and keep warm. Assembly
1. Scoop meat mixture into a deep casserole or other oven safe dish and then
spoon the mashed potatoes over the top.
2. Spread the mashed potatoes over the top of the mix with the bottom of
a spoon and then sprinkle parmesan cheese over the top.
3. 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.
Recipe & illustration submitted by: Joseph Hewison Credit to: Gordon Ramsay
big fat cook book
85
S
pam Musubi
ingredients
86
5 cups cooked rice, room temperature 5 sheets nori (seaweed) 1 (12 oz.) can Spam ½ cup Teriyaki Sauce Furikake, to taste (Japanese rice seasoning) (requires spam musubi maker)
direc tions 1. Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels.
2. In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to low.
3. Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan.
4. Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori.
5. Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake.
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. Recipe & illustration submitted by: Ashley Andrews Credit to: her mother
big fat cook book
87
T
aco Salad
ingredients One pound ground sirloin 他 yellow onion 1 packet dried ranch dressing 1 packet Schilling taco seasoning 8 oz. can of Rotel diced chili 14 oz. can of corn 14 oz. can of pinto beans 14 oz. can of kidney beans 24 oz. can of hominy 24 oz. can of diced tomatoes Small bag of Fritos Cilantro 2 cups of Mexican shredded cheese
88
direc tions 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. Serves 6–10 Recipe & illustration submitted by: Zachary Zulch Credit to: Zulch Family Recipe
big fat cook book
89
T
Tostada Crisp by Kathy Choi
ostada Crisp
ingredients
90
1 head of lettuce 1 onion 2 tomatoes 1 red bell pepper 1 avocado 1 lime Feta cheese Mozzarella cheese Small tortillas (Mission Artisan Tortillas) Tostada shells (Guerrero Tostada Shells) 1 whole cooked Rotisserie Chicken Teriyaki Sauce TapatĂo Sauce
preparation 1. Shred Rotisserie chicken and place ½ of shredded chicken on pan. Add 2 tbsp. of teriyaki sauce and mix. Keep lid on at low heat.
2. Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Set aside.
3. Salsa mix: dice 2 tomatoes and 1 onion then place into a bowl. Cut lime and squeeze over diced tomatoes and onions. Add a large pinch of salt and pepper, mix, and set aside. (Add a squirt of Tabasco for a kick.)
4. Cut avocado in half then slice vertically into one avocado half making thin slices. Use a large spoon to scoop out avocado slices and set aside.
direc tions 1. Place 1 small tortilla on pan and heat up for 1 minute; flip occasionally. While heating, sprinkle mozzarella cheese over 1 round tostada shell and microwave for 30 seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell.
2. Place ½ cup of shredded teriyaki chicken onto tostada base. 3. Add two spoons of salsa mix on top of chicken and spread evenly. 4. Add small handful of lettuce and spread evenly. 5. Place red bell pepper strips on top along with ¼ of the sliced avocados. 6. Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada. Servings: 4–6 servings Recipe & illustration submitted by: Kathy Choi Credit to: invented by Kathy Choi.
big fat cook book
91
W
orld's Best Chocolate Chip Cookies
ingredients
92
他 cup white sugar 1 cup brown sugar 1 cup butter, softened 1 tbsp. vanilla 2 large eggs, slightly beaten 3 cups all-purpose flour 他 tsp. baking soda 他 tsp. salt 3 cups semi-sweet chocolate chips 1 cup walnuts, chopped or 1 cup pecans
direc tions 1. Preheat oven to 350°F. 2. Cream sugars and butter. 3. Add vanilla and eggs and mix well. 4. Combine dry ingredients together and gradually add to creamed mixture. 5. Stir in chips and nuts. 6. Roll into 1 Ÿ in. balls and place on non-stick cookie sheets, about 2 in. apart. 7. Bake for 10 to 12 minutes. Recipe & illustration submitted by: Evan LaForce Credit to: Food.com / Karen A.
big fat cook book
93