cookin by kathy

zee cook book. A COLLECTION OF FAVORITE RECIPES

by Students in Typography III Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California

zee cook book. A COLLECTION OF FAVORITE RECIPES

by Students in Typography III Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California

table of contents quick fixes. 6 7 8 9 10 11

Avocado Mango Shrimp Stacks Bertolucci’s Gourmet Grilled Cheese Caprese Stack Greek Grilled Avocados Recipe Really Good Guac Spam Musubi

soups & salads.

12 13 14 15 16

Mexican Two Bean Chicken Chili Moroccan Chickpea Soup Now That’s A Taco Salad Oriental Cold Noodle Salad Taco Soup!

dishes. 17 18 19 20 21 22 23 24 25 26 27 28

Ahi Tuna Tartare On Sesame Wonton Chips California Roll Cajun Shrimp Alfredo Hamachi Poke Joong: Chinese Tamale Mixed Grill Kebabs With Guava Bbq Sauce Mushroom Risotto Pork With Sweet Soy Sauce (Babi Kecap) Shepherd’s Pie Shepherd’s Pie With An Accent Short Ribs Korean Barbeque (Kalbi) Tostada Crisp

desserts. 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44

Almond Paste Cookies Black Russian Cake Buckeye Brownie Cookies With Easy Fudge Browned Butter Spoon Cookies Chocolate-Banana Bonbons With Toasted Almonds Chocolate Chip Pumpkin Bread Fear Of A Black Planet Cake Halo-Halo Italian Sesame Seed Cookies Mor Mor’s Pineapple Upside Down Cake Moscow Mule Nana’s Banana Bread Nana’s Coconut Cream Pie Oat Nut Bars With Sweet Lemon Coconut Icing Grandma’s Swedish Pancakes Worlds Best Chocolate Chip Cookies!!!

drinks. 45 46 47 48

Cucumber Sangria Blackberry Meyer Lemon Gin And Tonics Blackflower Fizz Pimm’s No. 1 Traditional Cocktail

quick fixes. Avocado Mango Shrimp Stacks Bertolucciâ&#x20AC;&#x2122;s Gourmet Grilled Cheese Caprese Stack Greek Grilled Avocados Recipe Really Good Guac Spam Musubi

avocado shrimp stacks. by Alyssa Hornby

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt

Stacks 1 cup broccoli salad sprouts 1 cup diced tomatoes ¼ cup cucumber, thinly sliced ½ cup corn 1 mango, cubed ½ diced red onion 1 avocado, cubed 8 ounces cooked shrimp 3 sprigs cilantro (optional) Adapted from: immaeatthat.com

1 To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing stacks. Stacks 2 Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time. 3 First add in the broccoli salad sprouts. Next add tomatoes. Add cucumbers on one side, and corn on the other. Add mango on top of the cucumber side, and red onion on top of the corn side. Completely top with avocado. 4 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. 5 Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro.

Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 6

bertolucciâ&#x20AC;&#x2122;s gourmet grilled cheese. by Albert Chang

INGREDIENTS:

DirectionS:

2 pieces sliced sourdough

1 Preheat skillet over medium heat.

Â˝ fresh ripe tomato

2 Lather both sides of bread with butter (1 tbsp on each side) and place one slice of bread on skillet butter-side-down.

1 slice Jarlsberg cheese 1 slice Provolone cheese 1 slice Columbus Peppere Turkey Breast 2 tbsp. butter

3 Add slice of Jarlsberg cheese on non-buttered side. 4 Slice half tomato into thin slices and place on top of cheese. 5 Gently place slice of turkey breast on top of tomato slices and add slice of Provolone cheese on top of turkey. 6 Place second slice of bread on top of sandwich butter-side-up. 7 Grill until lightly browned and flip over; repeat process until cheese is melted. 8 When cheese has melted, remove from skillet using spatula and cut in half diagonally.

ZEE COOK BOOK | QUICK FIX 7

caprese stack. by Christy Pak

INGREDIENTS: 1 medium to large tomato 1/4 cup basil leaves 4 ounces fresh mozzarella cheese 4 teaspoons Balsamic vinegar 1 tablespoon olive oil salt and pepper, to taste

DirectionS: 1 Slice the tomato in approximately 1/4 inch thick slices. Do the same for the mozzarella. 2 Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes). 3 Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.

ZEE COOK BOOK | QUICK FIX 8

greek grilled avocados recipe. by Samantha Gee

INGREDIENTS:

DirectionS:

Avocado

1 Cut avocados in half and remove pit.

Olive Oil

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.

Artichoke Hearts Sun dried tomatoes Kalamata Olives Feta Cheese

3 Drizzle the avocado with olive oil, sundried tomato infused olive oil is a great 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.

ZEE COOK BOOK | QUICK FIX 9

really good guac. by Kelsey Dodge

INGREDIENTS: 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

DirectionS: 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 jalapeños. Add them to the bowl along with the juice of one lime and mush all together. 3 Add 1 tsp of jalapeño 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.

ZEE COOK BOOK | QUICK FIX 10

spam musubi. by Ashley Andrews

INGREDIENTS: 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) credit: “Mamadrew”

DirectionS: 1 Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. 2 In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to low. 3

Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan.

4 Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori. 5 Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake. 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. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

ZEE COOK BOOK | QUICK FIX 11

soups & salads. Mexican Two Bean Chicken Chili Moroccan Chickpea Soup Now Thatâ&#x20AC;&#x2122;s A Taco Salad Oriental Cold Noodle Salad Taco Soup!

mexican two bean chicken chili. by Sarah Ingram

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 13

moroccan chickpea soup. by Kat Whalen

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 14

now that’s a taco salad. by Alyx Mackler

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 15

oriental cold noodle salad. by Amanda Yam

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 16

taco soup. by Zachary Zulch

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 17

dishes.

ahi tuna tartare on sesame wonton chips. by Jenna Verbryke

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 19

california roll. by Hyung-Min Park

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 20

cajun shrimp alfredo. by Nicole Bergman

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 21

hamach poke. by James Butler

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 22

joong: chinese tamale. by Darren Chan

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 23

mixed grill kebabs with guava bbq sauce. by Katelyn Burgin

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 24

mushroom risotto. by Florence Lui

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 25

pork with sweet soy sauce (babi kecap). by Kelby Hertanu

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 26

shepherd’s pie. by Megan Haneke-Hopps

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 27

shepherd’s pie with an accent. by Joseph Hewison

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 28

short ribs korean bbq ( kalbi). by Paul Washington

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 29

tostada crisp. by Kathy Choi

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 30

desserts. Almond Paste Cookies Black Russian Cake Buckeye Brownie Cookies With Easy Fudge Browned Butter Spoon Cookies Chocolate-Banana Bonbons With Toasted Almonds Chocolate Chip Pumpkin Bread Fear Of A Black Planet Cake Halo-Halo Italian Sesame Seed Cookies Mor Mor’s Pineapple Upside Down Cake Moscow Mule Nana’s Banana Bread Nana’s Coconut Cream Pie Oat Nut Bars With Sweet Lemon Coconut Icing Grandma’s Swedish Pancakes Worlds Best Chocolate Chip Cookies!!!

almond paste cookies. by Heather Brown

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 32

black russian cake. by Sara Vetrovec

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 33

buckeye brownie cookies with easy fudge. by Chelsea Lightfoot

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

browned butter spoon cookies. by Madison Mar

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 35

chocolate-banana bonbons with toasted almonds. by Jaclyn Cruickshank

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 36

chocolate chip pumpkin bread. by Emilee Rudd

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 37

fear of a black planet cake. by Olivia Yu

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 38

halo-halo. by Christopher Lagmay

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 39

italian sesame seed cookies. by Danielle Hadley

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 40

mor mor’s pineapple upside down cake. by Kirsten Jacobsen

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 41

moscow mule. by Emma Dowling

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 42

nana’s banana bread. by Skyler Muench

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 43

nana’s coconu cream pie. by Kerstin Segervall

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 44

oat nut bars with sweet lemon coconut icing. by Jason Shindler

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 45

grandma’s swedish pancakes. by Rebecca Reid

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 46

word’s best chocolate chip cookies (!!!). by Evan LaForce

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 47

drinks.

Cucumber Sangria Blackberry Meyer Lemon Gin And Tonics Blackflower Fizz Pimmâ&#x20AC;&#x2122;s No. 1 Traditional Cocktail

cucumber sangria. by Viridiana Osio

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 49

blackberry meyer lemon gin & tonics. by Kelsey Lancaster

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 50

blackflower fizz. by Jared Moore

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 51

pimm’s No.1 traditional cocktail by Allison Gentes

INGREDIENTS:

DirectionS:

Dressing

6 Tbsp. balsamic vinegar 3 Tbsp. olive oil ¼ tsp. pepper 1

tsp. salt 8

immaeatthat.com Serves 4 (1 serving = 1 stack)

ZEE COOK BOOK | QUICK FIX 52

DESIGNED BY KATHY CHOI TYPEFACES USED: CLARENDON BT BOLD + AVENIR LT STD TYPOGRAPHY III, WINTER QUARTER 2014 DEPARTMENT OF ART AND DESIGN, CALIFORNIA POLYTECHNIC STATE UNIVERSITY, SAN LUIS OBISPO, CALIFORNIA.