Recipes

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RECIPES This is a book of recipes designed by the Visual Communication students taking VIS COM 132 Publication Design during the Spring 2016 semester at Kennedy-King College, one of the City Colleges of Chicago.



7 . . . . . . . . . . . . Salads

TABLE OF CONTENTS

4 . . . . . . . . Appetizers

10 . . . . . . . . . . . . Soups 3

13 . . . . . . . Side Dishes

16 . . . . . Main Courses

19 . . . . . . . . . Desserts



2 1

boneless, skinless chicken breasts, thinly sliced lengthwise into 12 strips teaspoon toasted sesame oil

1 teaspoon soy sauce 1 garlic clove, minced 1/2 teaspoon red-pepper flakes Coarse salt and ground pepper 1/4 cup creamy peanut butter 2 tablespoons rice vinegar

1. In a bowl, toss chicken with sesame oil, soy sauce, garlic, and 1/4 teaspoon of the red-pepper flakes. Season with salt and pepper. Thread each chicken strip lengthwise onto a skewer.

2. Make dipping sauce: In a small bowl,

whisk together peanut butter, vinegar, remaining 1/4 teaspoon red-pepper flakes, and 2 to 3 tablespoons water.

APPETIZERS

Chicken Satay Skewers

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3. Heat grill pan over high. Working in

batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 minutes per side. Serve chicken skewers with dipping sauce.



1 1/2 3 3

small wheel of Brie or Camembert (about 9 oz.) cup pecan pieces tablespoons light-brown sugar tablespoons pure maple syrup Crackers or sliced baguette, for serving

APPETIZERS

Chicken Baked Brie Satay with Skewers Pecans

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1. Preheat oven to 350 degrees. Place

cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.

2. While cheese cools, place nuts on a

clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.

3. In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette..



2

cans (15.5 oz. each) cannellini beans, rinsed and drained 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 tablespoons red-wine vinegar (2 is optional) 1/4 cup of water 2 teaspoons finely chopped fresh rosemary Coarse salt and ground pepper

1. In a food processor, combine 2 cans

(15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary.

2. Add 2 teaspoons finely chopped and

pulse until combined. Season with and Transfer to a serving bowl and drizzle with a little oil.

APPETIZERS

White Bean Dip Chicken Satay Skewers

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vocado

alad Directions:

SALADS

range &

1knife, remove peel, pith, and outer

Cut off ends of oranges; using a paring

Ingredients: • • • • • • •

3 naval oranges 2 tablespoons white-wine vinegar 2 tablespoons olive oil Coarse salt and freshly ground pepper 1 large head of red leaf lettuce, torn 1 avocado, peeled, pitted, and thinly sliced 4 radishes, cut into wedges

membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to a large bowl. Squeeze juice from membranes into a bowl; measure out 3 tablespoons juice; reserve remaining juice for another use. In a small bowl, whisk together reserved orange juice, vinegar, and olive oil; season with salt and pepper. In a large bowl, combine oranges, lettuce, avocado, and radishes. Drizzle with dressing as desired, and toss gently to combine. Serve immediately.

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3

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alad Directions:

SALADS

ijon otato

1

Place a steamer basket in a saucepan filled with 1" water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15-20 minutes, tossing occasionally. An a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally. Add oil and parsley to cooled potato mixture. Season with salt and pepper, and toss.

2 Ingredients:

• ½ pounds red new potatoes, scrubbed and halved (quartered if large) • 1 tablespoon white-wine vinegar • 1 tablespoon Dijon mustard • Coarse salt and ground pepper • 2 tablespoons olive oil • ½ cup chopped fresh parsley

3

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rape and

elery Directions:

alad

Preheat oven to 350°. Spread pecans on a rimmed baking sheet, and bake until lightly browned, 4 to 6 minutes. In a large bowl, combine celery, apple, grapes, vinegar, and oil. Season with salt and pepper, and toss to combine. Garnish with celery leaves, and se rve.

SALADS

pple,

1

Ingredients:

• ¼ cup coarsely chopped pecans • 2 celery stalks, thinly sliced on the diagonal, plus leaves for garnish • 1 Granny Smith apple, cored, halved, and thinly sliced • 1 cup seedless red grapes, halved • 1 tablespoon white-wine vinegar • 1 tablespoon extra-virgin olive oil • Coarse salt and ground pepper

2 3 4

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Ingredients

SOUPS

Asian Dumpling Soup 4 scallions, thinly sliced

6 cloves garlic, thinly sliced

Ÿ cup peeled and slivered fresh ginger 2 cans (14 ½ ounces) chicken broth

8 ounces shiitake mushrooms, thinly sliced

1 package (15 ounces) frozen stuffed dumplings 1 can (15 ounces) baby corn, drained

2 bunches watercress stems, trimmed (4 cups) Directions In a medium saucepan, combine scallions, garlic, ginger, and 3 cups water. Bring to a boil and cook, partially covered, for 10 minutes. Add chicken broth and mushrooms, cook until the mushrooms begin to soften, about 3 minutes. Add dumplings and baby corn; boil until dumplings are tender, about 4 minutes. Add watercress, stir until wilted, about 30 seconds. Spoon into bowls, and serve immediately.

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Ingredients

SOUPS

Creamy Broccoli Soup 1 tablespoon olive oil

1 medium onion, halved and sliced ⅛ teaspoon ground nutmeg

4 cups reduced-sodium chicken broth ⅓ cup rolled oats

1 ½ pounds broccoli, florets separated, stems peeled and cut into ½-inch rounds Coarse salt and ground pepper Directions In a large saucepan, heat olive oil over medium-low heat. Add onion, and cook until softened, 5 minutes. Add nutmeg; cook until fragrant, 30 seconds.

Stir in broth, 1 ½ cups water, oats, and broccoli. Season with salt and pepper. Bring to a boil; reduce heat. Simmer until broccoli is tender, 5 to 10 minutes. Puree soup in batches, filling halfway. Return to pot. Season with salt and pepper.

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Ingredients

SOUPS

Creamy Corn Soup 16 ears yellow corn

4 tablespoons butter, (cut into small pieces) 1 tablespoon coarse salt

Tortilla chips, (optional) Lime wedges, (optional)

Scallions, sliced, (optional)

Directions Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky. In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes. Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.

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INGREDIENTS 2 bunches collard greens, stemmed 3 teaspoons vegetable oil ½ red onion, sliced

3 slices bacon, cut crosswise into Âź-inch strips

SIDE DISHES

Collard Greens with Bacon

2 tablespoons cider vinegar 1 cup homemade or low-sodium store-bought chicken stock

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DIRECTIONS

1. Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit. 2. Heat oil in a very large skillet over medium-high heat. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume. 3. Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute. 4. Add stock; reduce heat. Simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat.



INGREDIENTS 3 tablespoons grainy mustard

1 pound medium carrots, cut into 2½-inch pieces

3 tablespoons packed light-brown sugar

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

SIDE DISHES

Mustard-Glazed Shallots & Carrots

Coarse salt and ground pepper

1 tablespoon cider vinegar 1 ½pounds shallots (about 12), root ends trimmed 14

DIRECTIONS

1. Preheat oven to 450 degrees, with rack in middle. In a small bowl, whisk together oil, mustard, brown sugar, and vinegar. In a roasting pan, toss shallots and carrots with mustard mixture. Season with salt and pepper. 2. Arrange vegetables in a single layer and roast until they are beginning to brown and are tender when pierced with a knife, about 40 minutes, stirring halfway through. Stir in butter and serve warm.



INGREDIENTS 3 tablespoons unsalted butter

½ cup dry white wine

1 large shallot, finely chopped (½ cup)

2 tablespoons coarsely chopped fresh tarragon, plus sprigs for garnish

2 pounds green beans, trimmed

SIDE DISHES

Tarragon Green Beans

Coarse salt and freshly ground pepper

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DIRECTIONS

1. Melt butter in a large, high-sided skillet over medium heat. Add shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add beans, and gently toss to coat with shallot mixture. Cook, stirring occasionally, 2 minutes. 2. Add wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until beans are tender, w to 5 minutes more. Stir in tarragon, and season with salt and pepper. Garnish with tarragon sprigs.



INGREDIENTS:

2 tablespoons sour cream 2 teaspoons prepared horseradish Coarse salt and ground pepper 1 cup fresh breadcrumbs ¼ cup extra-virgin olive oil ¼ cup chopped fresh thyme or a mixture of equal amounts chopped fresh thyme, rosemary, and sage 1 garlic clove, chopped 2 teaspoons vegetable oil 1 boneless rib-eye roast (2 ½ pounds), room temperature

DIRECTIONS:

1

Preheat to 400. In a small bowl, combine sour cream and horseradish; season with salt and pepper. In another bowl, combine breadcrumbs, olive oil, herbs, and garlic; season with salt and pepper.

2

In a large skillet, heat vegetable oil over medium-high. Season roast with salt and pepper; sear until browned on all sides, 10 minutes. Transfer to a cutting board. Spread sour cream mixture on one side of roast; top with breadcrumb mixture, pressing to adhere. Return roast to skillet or transfer to a rimmed baking sheet. Place in oven; cook until medium-rare or an instant-read thermometer inserted in center reads 140, 35 to 45 minutes. Let rest 15 minutes before slicing.

MAIN COURSES

Rib Roast with Herb Crust

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INGREDIENTS:

1 tablespoon extra-virgin olive oil 1 large shallot, minced ¼ cup red-wine vinegar ¼ cup whole-grain mustard ¼ cup packed dark-brown sugar Coarse salt and ground pepper 1 side salmon (about 3 pounds), skin removed, cut into 8 fillets 1 bunch watercress (about ¾ pound), thick stems trimmed 1 lemon, cut into wedges, for serving

1

DIRECTIONS:

Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in an airtight container, up to 1 day.)

2

Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer ½ cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets. Serve salmon along with watercress and lemon wedges.

MAIN COURSES

Salmon with Brown Sugar & Mustard Glaze

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INGREDIENTS: Olive oil, for baking dish 4 cups Acorn Squash Puree, or 2 packages (12 ounces each frozen winter squash puree, thawed ½ teaspoon dried rubbed sage coarse salt and ground pepper 1 container (15 ounces) partskim ricotta cheese 1 cup grated Parmesan cheese 8 no-boil lasagna noodles, half of an 8-ounce package

MAIN COURSES

Acorn Squash Lasagna

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1 2 3

DIRECTIONS:

Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash puree with sage, 1½ teaspoons salt, and ¼ teaspoon pepper. In another bowl, mix ricotta with ½ cup Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper. Set aside.

Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture. Layer with 2 more noodles, and spread with half the ricotta mixture. Repeat layering with remaining noodles and mixtures. Sprinkle top (ricotta mixture) with remaining ½ cup Parmesan. Cover baking dish with foil; place on a rimmed baking sheet. Bake until lasagna is heated through, about 45 minutes; remove foil, and continue baking until golden on top, 20 to 25 minutes more.



DESSERTS

CHOCOLATE COVERED STRAWBERRIES Directions

1 Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat. 2 Line a baking sheet with waxed paper one at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper. 3 Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate).

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Ingredients

8 ounces semisweet chocolate, finely chopped. 1 pound large strawberries (about 20), washed and dried well. 1/2 cup finely chopped pistachios (optional).



DESSERTS

RASBERRY MOLTEN CHOCOLATE CUPCAKES Directions

1 Preheat oven to 400째. Line 12 cup standard muffin tin cups with paper liners. In a large bowl with a mixer, beat butter and sugar on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition With mixer on low, beat in flour and salt. Beat in chocolate until just combined. 2 Divide half the batter among cups, add two raspberries to each, and top with remaining batter. Bake until tops are just set and no longer shiny, 10 to 11 minutes, let cool in pan on a wire rack, 10 minutes. Remove from pans, dust with confectioners sugar, and top with ice cream, if desired.

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Ingredients

1/2 cup granulated sugar 6 tablespoons unsalted butter room temperature 4 large eggs 1/2 cup all-purpose flour (spooned & leveled) Pinch of salt 11 ounces semisweet chocolate, melted (2-1/2 cups chopped) 18 raspberries, (36 if they are small) Confectioners sugar, for serving Vanilla ice cream (optional)



DESSERTS

O ATMEAL C R I S P S Directions

1 Preheat oven to 350째; line two baking sheets with parchment paper in a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats. 2 Drop firmly packed teaspoons of dough 2 inches apart, onto baking sheets. Bake until golden, rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.

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4 3 2 1 1/2 1/2

Ingredients

tablespoons softened unsalted butter tablespoons sugar tablespoons all-purpose flour teaspoon vanilla extract teaspoon salt cup rolled oats



The book was created using Adobe InDesign CC software running on Apple iMac computers. The typefaces and color palettes used were at the discretion of the individual students. All recipes and photographs are courtesy of Martha Stewart and were retrieved from marthastewart.com

The following people contributed to the making of this book. Students: Elizabeth Conde. . . . . . . . . . . . . . . . . Appetizers Yvonne Walker . . . . . . . . . . . . . . . . . . . . Salads Kenon McKissack. . . . . . . . . . . . . . . . . . . Soups Tarik Causay. . . . . . . . . . . . . . . . . . Side Dishes Heidi Barbosa . . . . . . . . . . . . . . . . Main Dishes Cedric Barksdale. . . . . . . . . . . . . . . . . Desserts Instructor: Glenn Canigiani. . . . . . . Cover & Misc. Pages

COLOPHON

This book was designed by Visual Communication students at Kennedy-King College taking VIS COM132 during the Spring 2016 semester.

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