TRIUMPH 2020 Cookbook by Nadia Lohse

TRIUMPH CLASS OF 2020

CONTRIBUTORS Alice Wei Andy McAsey Ben Nguyen Emma Gill Erin Nacev Gabby Avery Jeanne Tong Leo Dreyfuss Madi Kenzie Matt Hughes Michael Nguyen Michelle Buelow Mina Shahlapour Mireya Taboada Molly Wiese Natanya Russek Nick Thompson Nnenna Ezeh Priya Suri Randi Millerman Ross Gilbert Sacha Ehley Shilpa Kalluru Theresa Umhoefer

SPECIAL MENTION Ari Stone Kjersti Knox Melissa Lemke Natalie Dosch Milwaukee, Wisconsin May, 2020 3

TABLE OF CONTENTS BREAKFAST

GRAPEFRUIT HONEY YOGURT SCONES ��6 GRANOLA ��8 CHEESE BLINTZES ��9

SOUP

MOOSEWOOD GYPSY SOUP �� 10 RED LENTIL SOUP WITH LEMON �� 11 VEGGIE CHILI �� 13 BUBBE NATANYA’S CHICKEN SOUP �� 14 ROASTED CHICKEN & PARMESAN HERB DUMPLINGS �� 16 SPICED CHICKPEA STEW �� 18 THE PERFECT RAMEN �� 19

SIDE

KALE, AVOCADO, TANGERINE, AND SESAME SALAD �� 21 POTATO SALAD �� 22 DEVILED EGGS �� 23 RAJMA “CHILI” �� 25 BABA GANOUSH �� 26 HUMMUS �� 27 OKRA �� 29 PAN FRIED PLANTAINS WITH SEA SALT �� 31 COLD NOODLES: SICHUAN “LIANG MIAN” �� 33 DUMPLINGS �� 34 CHINESE VEGETABLE STIR FRY �� 37

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BREAD

SOURDOUGH BREAD �� 39

MAIN

OVERNIGHT PIZZA DOUGH �� 41 PUPUSAS �� 43 DUTCH PANCAKES: BREAKFAST FOR DINNER �� 44 CREAMY PARMESAN EGG SKILLET: BREAKFAST FOR DINNER �� 45 KHORESH-E BADEMJAN �� 46 ASPARAGUS MUSHROOM RISOTTO �� 49 ROASTED CHICKEN WITH CLEMENTINES AND ARAK �� 51 MOUTH WATERING CHICKEN �� 53 TAKE-OUT IN TEN EASY STEPS �� 54

DESSERT

MOOSEWOOD PEACH CRUMBLE �� 57 FLOURLESS CHOCOLATE CAKE �� 58 CHOCOLATE KAHLUA TRIFLE �� 59 ALMOND FLOUR CAKE �� 60 PEAR TART �� 61 CHOCOLATE CHEESECAKE �� 62 CARROT CAKE WITH CREAM CHEESE FROSTING �� 63 CHOCOLATE CHIP COOKIES �� 65 SOUTHERN CHINESE STICKY RICE CAKE �� 67 SAMOA CHEESECAKE �� 68 CHAI CHEESECAKE �� 70 CHOCOLATE MINT BROWNIES �� 71

BREAKFAST

GRAPEFRUIT HONEY YOGURT SCONES MIREYA TABOADA

INGREDIENTS 1 1/2 cups all-purpose flour 1/4 cup granulated sugar, divided 2 tablespoons honey 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons unsalted butter, cold 1 Ruby Red grapefruit, zested and segmented 1/2 cup plain Greek yogurt

INSTRUCTIONS Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. Zest the grapefruit and combined zest and granulated sugar on a clean cutting board. Rub together the zest and sugar with the back of a spoon or a plastic bench knife. The sugar will be tinted a pale orange color and smell of grapefruit. Measure 2 tablespoons of the grapefruit sugar and whisk into the dry ingredients. Save the remaining grapefruit sugar for topping the scones just before baking. Segment the grapefruit next. Slice off the bottom and top of the grapefruit, exposing the wheel of grapefruit flesh inside. Use a sharp knife to cut away the peel and pith of the grapefruit, exposing the pink grapefruit flesh. Slice in between the white skin segments to the center of the fruit, at a slight angel, circling the grapefruit. Little grapefruit segments should fall from the fruit as you slice. Set segments aside.

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Dice cold butter into small chunks and add to the dry ingredients. Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas. The butter and flour combined will resemble coarse meal. Add the honey, plain yogurt and grapefruit segments. Toss together with a fork until all of the dry ingredients are moistened by the yogurt and honey. Turn the scone dough out onto a lightly floured surface. Form into an 8 inch circle, about 1 inch thick. Use a knife or a bench scraper to cut the dough into six scone triangles. Place on the prepared baking sheet. Lightly brush the tops of the scones with milk or buttermilk, and sprinkle generously with grapefruit sugar.

Bake for 15 to 17 minutes, until golden brown on top and firm but soft in the center. Allow to cool on the pan for 10 minutes before serving. Serve warm with butter and jam. These scones are best served the day theyâ&#x20AC;&#x2122;re made. Note from Mireya: I cut the scones into 12 pieces for ADORABLE MINI SCONES instead of gorgeous ginormous scones. If youâ&#x20AC;&#x2122;re gonna do that, set your timer for a couple minutes less than what is suggested in the recipe and just peek at them. Whatever feels right to you is the best choice.

GRANOLA ERIN NACEV

INGREDIENTS 8-10 cups of oatmeal (approx) ½ cup or so maple syrup 1 cup or so coconut Some brown sugar to taste Walnuts 3-4 tbsp butter (or oil) 1 tbsp vanilla extract 1 tsp salt (approx to taste) Dried fruit

INSTRUCTIONS Mix maple syrup, butter, vanilla, salt, cinnamon in a bowl. Add to oatmeal and toss to coat. Add coconut and nuts, mix. Bake at 400F, tossing every 5 min or so… trying not to burn After baking, add any dried fruit you like.

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CHEESE BLINTZES SACHA EHLEY

INGREDIENTS 2 packages of crescent roll dough (crescent sheets work best) 2 packages of cream cheese 1 cup of sugar 1 egg (separate yolk and whites) 1 tbsp vanilla

INSTRUCTIONS 1. In a large bowl, mix cream cheese, vanilla, egg yolk and sugar until well blended. 2. Spray 9”x13” pan with no stick spray. 3. Line bottom of pan with one sheet of crescent roll dough (spread out to edges). 4. Spread out cream cheese mixture over crescent roll layer. Spread out the 2nd crescent roll dough over cream cheese mix and make sure to stretch dough to edges. 5. Brush top layer of crescent dough with egg white. 6. Bake at 350 for 30 minutes or until golden brown (check after 25 minutes) 7. Allow to cool and then refrigerate

SOUP

MOOSEWOOD GYPSY SOUP MATT HUGHES

INGREDIENTS 2 medium-sized ripe tomatoes (or one 14oz can diced tomatoes) 2 tbs. olive oil 2 cups onion, chopped 3 medium cloves garlic, crushed 2 stalks celery, minced 2 cups sweet potato, peeled (or un-peeled if the peel isn’t too thick), Substitution: sweet potatoes with carrot or butternut squash 1 tsp salt 2 tsp paprika 1 tsp turmeric 1 tsp basil ½ tsp cinnamon ½ tsp cayenne 1 bay leaf 3 cups water or vegetable broth 1 medium bell pepper, diced (I like a mix of green and yellow peppers, but you can also use peas or green beans) 1 ½ cups cooked chickpeas (or one 14oz can)

INSTRUCTIONS Tomatoes: if using canned, skip this step. Heat a mediumsized saucepan-full of water to boiling. Core the tomatoes, and plunge them into the boiling water for a slow count of 10. Remove the tomatoes, and peel them over a sink. Cut them open; squeeze out and discard the seeds. Chop the remaining pulp and set aside. Heat the olive oil in a kettle or dutch oven. Add onion, garlic, celery, and sweet potato (or other orange veggie), and saute over medium heat for about 5mins. Add salt, and saute 5mins more (this helps release moisture from the veggies, so I actually think it’s an important step). Add seasonings, water/ broth, and chickpeas, cover, and simmer about 15mins. Add tomato pulp (or canned tomatoes) and bell pepper and simmer an additional 15mins, or until all veggies are tender. Adjust salt/seasonings as needed. Tastes best if left to sit in the fridge overnight so flavors can meld, but honestly, that’s more a promise that leftovers will be good than a recommendation for serving, because who has time for that?

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RED LENTIL SOUP WITH LEMON LEO DREYFUSS

YIELD 4 servings TIME 45 minutes INGREDIENTS 3 tablespoons olive oil, more for drizzling 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1⁄4 teaspoon kosher salt, more to taste 1⁄4 teaspoon ground black pepper Pinch of ground chile powder or cayenne, more to taste 1 quart chicken or vegetable broth 2 cups water 1 cup red lentils 1 large carrot, peeled and diced 1/2 lemon, juiced, more to taste 3 tablespoons chopped fresh cilantro

Truly greater than the sum of its parts. The lemon and cilantro (parsley is fine, too) elevate this bland slurry of legumes into something truly delicious. If you don’t want to blend, just cook a bit longer. -Leo

INSTRUCTIONS Step 1 In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. Step 2 Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. Step 3 Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. Step 4 Using an immersion or regular blender or a food processor, puree half the soup then add it back to pot. Soup should be somewhat chunky. Step 5 Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

â&#x20AC;&#x153;I feel so incredibly lucky to have gotten to share mental, emotional, and perhaps most importantly gastronomical space with all of you! Looking forward to watching you all kick serious ass in residency and beyond. LYLAS4EVA.â&#x20AC;? -Mireya Taboada

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VEGGIE CHILI MIREYA TABOADA

INGREDIENTS 1 large yellow onion, diced 3 large cloves garlic, chopped small 1-1 1/2 cup chopped carrot 2 jalapeños, seeded + veined 1 sweet potato, peeled + diced (about 2c) 1 bell pepper, diced ½ cauliflower, cut into small florets 2 cans black beans, drained + rinsed 2 cans chopped tomatoes 2-3 cups (approx.) of cooked brown lentils (can get canned but I couldn’t find them so made about 1c lentils in 2c broth+1c water then put them in) Chili powder Cumin powder Cayenne Chipotle powder Salt + pepper 1-1 1/2 cups broth (I used veg but you could use whatever you want…or beer!) *sub any veggie or bean combo that you have lying around, this is a kitchen sink improv chili situation. SUGGESTED CHILI TOPPINGS sour cream or yogurt grated cheese hot sauce limes scallions pickled jalapeños

INSTRUCTIONS Heat a little olive oil in a pretty big pot (I used 5 qt). Add onion, cook till it starts to get a little soft Add carrots and sweet potato, cook a few minutes until they start to look a little soft Pour in a little broth (maybe ½ -1 cup) and try to scrape up any dark stuff on the bottom of the pot Add jalapeños + garlic, cook until it smells good Season! I did 3 dashes cayenne, probs about 1 tsp cumin, a few hard dashes of chili powder and chipotle each. S/P here too would be good. Add beans, lentils + tomatoes, let things get up to a bubble again. Season again. Add in last veggies, stir to combine then cover + simmer, stirring occasionally to get stuff off the bottom. I would suggest at least 20-30 minutes of simmering all together to get good flavor meld. Keep seasoning until it tastes like you want it to! I mostly kept adding chili powder and chipotle at this point, and a little salt and pepper. Recommended pairing with carb side of cornbread, garlic bread, toast, or quesadilla.

BUBBE NATANYA’S CHICKEN SOUP NATANYA RUSSEK

INGREDIENTS 4 carrots 4 celery stalks 2 medium onions 2 parsnips 1 whole chicken cut into pieces or 3-4 lbs of thighs and drumsticks. (Definitely get with skin and bones on - this is what gives the soup its delicious richness) 1 teaspoon kosher salt (or about 1/2 teaspoon of table salt - you can always add more later) Freshly ground black pepper

INSTRUCTIONS Place a large soup/stock pot on the stove. Wash the vegetables and roughly chop them. No need to worry about peeling! Roughly chop the onion into about 6-8 chunks, leaving the skin on (this will help give the soup color!). Place the roughly chopped celery, carrot, onion, and parsnip as well as the chicken into the pot. Cover with water, leaving about an inch of room in the pot so it doesn’t boil over. Add the salt and a few grinds of fresh black pepper, to taste. Bring to a boil and then simmer uncovered on low for at least 2 hours. You can boil the soup for up to 4 hours if you want! The soup should be golden in color.

INGREDIENTS FOR SERVING Fresh dill (or parsley if you don’t have dill) 1/2 carrot per person (could alternatively serve it with fresh celery and/or parsnip, prepared the same way as below)

Remove from the heat and let cool until the pot is cool enough to handle. Remove the chicken from the soup and shred the meat off the chicken bones, discarding the skin and bones. Store the shredded chicken meat separately from the soup. (This shredded chicken also is delicious in a chicken salad or on top of a green salad.) Strain the soup with the veggies in it, making sure to put a bowl or container underneath your strainer so you don’t accidentally throw your precious golden soup magic down the drain! (I have done this before it is very sad!) The veggies have now donated all of their precious goodness to the soup, so usually I throw them away but you can repurpose them as you see fit.

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You can definitely serve this right away, but I recommend making it the night before and putting it into the fridge in the cooled pot or in a large Tupperware container. The next day, take the soup out of the fridge. Using a spoon, remove some of the fat from the top, as it will have separated from the soup. (This is shmaltz - aka chicken fat. It is highly recommended to save this and use it... well... for anything. Best used as the fat in matzo balls but can also be used to fry an egg or make dumplings or anything else. If you donâ&#x20AC;&#x2122;t plan to use the shmaltz you can just toss it.)

This soup is traditionally served with matzo balls - my family usually just buys the box mix which you can find in your local grocery store! :) This recipe is modified from my dad and my grandma. This makes one large soup pot of chicken soup. It would easily have enough servings for an appetizer/soup course for 12-18 people, depending on the size of your soup pot. The broth stores really well in the freezer to use as stock for other recipes or soup for a rainy day!

To serve, peel and slice carrots into about quarter-inch thick rounds. Reheat the broth on the stove and boil the carrot rounds in the broth for about 5 minutes, just so they are fork tender. If you want to serve it with celery and/or parsnip you can prepare them similarly with the carrots. Serve the soup with the shredded chicken, a few sprigs of fresh dill, and, if youâ&#x20AC;&#x2122;re feeling adventurous, matzo balls!

ROASTED CHICKEN & PARMESAN HERB DUMPLINGS NNENNA EZEH INGREDIENTS FOR THE ROASTED CHICKEN 1-4 pound chicken 2 tablespoons kosher salt 1 tablespoon black pepper 1 rounded tablespoon herbs de provence Olive oil 3 cloves garlic, crushed 1 whole lemon, sliced in half INGREDIENTS FOR THE SOUP 4 tablespoons butter 2 tablespoons olive oil 1 teaspoon crushed red pepper flakes 1 teaspoon herbs de provence 2 cups carrots, sliced into half-inch pieces 2 cups celery, sliced into half-inch pieces 2 cups leeks, washed thoroughly and thinly sliced 2 tablespoons fresh garlic, finely chopped ½ cup white wine (such as Chardonnay) ½ cup all-purpose flour 6 cups good quality chicken stock ¼ cup dried mushroom powder (optional) 1 tablespoon Worcestershire sauce ½ tablespoon fresh rosemary, finely chopped 2 tablespoons fresh sage, finely chopped INSTRUCTIONS For the Roasted Chicken The chicken can be made a day ahead, or you can skip this part completely and use a rotisserie chicken instead. 1. Preheat oven to 425 F. 2. For the mushroom powder: Grind 2 cups of dried mushrooms into a powder using a high-powered blender or food processor. Reserve ¼ cup and store the rest in an airtight container for later use. 16

1 large (or 2 small) bay leaves 2 tablespoons fresh basil, finely chopped ¼ cup flat leaf parsley, finely chopped and divided 4 sprigs fresh thyme, tied and left whole Zest of one lemon, plus 2 tablespoons fresh lemon juice ½ cup heavy cream 1 10-oz bag frozen peas (optional) 1 teaspoon onion powder ½ teaspoon granulated garlic Kosher salt and black pepper, to taste INGREDIENTS FOR THE DUMPLINGS 2 cups all-purpose flour 2 tablespoons baking powder 1 teaspoon fine sea salt ½ teaspoon granulated garlic ½ teaspoon black pepper 1 teaspoon fresh thyme, finely chopped 2 tablespoons fresh parsley, finely chopped ¼ cup chives, finely chopped 1/3 cup Parmigiana Reggiano cheese, finely grated 1 cup whole buttermilk 2 large eggs

Rinse chicken of any blood and pat dry thoroughly with paper towels. Drizzle and rub it down with olive oil. Mix the kosher salt, black pepper, and herbs de provence together until you have a nice seasoning mix. Sprinkle a generous amount inside the cavity and all over the chicken – you won’t use it all, so save it for another use. Tuck the tips of the wings underneath themselves

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so they’re not exposed. Stuff the crushed garlic cloves and squeeze and insert the lemons inside the cavity. Roast the chicken for 40 minutes or until golden brown. Remove chicken from oven and let it cool until it’s safe to handle. Shred the cooled meat from the entire bird, and either snack on the crispy chicken skin or save some to add to the soup later – your call. You may see some streaks of pink, and that’s fine. The chicken is slightly undercooked because it will cook more in the soup later. Remove the lemon and garlic from the carcass. Set the meat and emptied carcass aside while you prepare the base of the soup.

For the Soup 1. In a large 6.5-quart Dutch oven, melt the butter with crushed red pepper flakes and herbs de provence over medium heat. Add 2 tablespoons of olive oil to the mix. When the butter is foamy and hot, add the celery and carrots. Add a generous pinch of kosher salt and black pepper. Cook for about 3-4 minutes, or until they’ve softened just slightly. Add the leeks, stirring to combine. Sauté for another 3-4 minutes or until the leeks have softened a bit. Stir in the garlic and cook for just 30 seconds. 2. Pour in the white wine, scraping up any browned bits (if any) and let it reduce for about a minute or two. Dump in the flour and stir to combine making sure all of the aromatics are coated. Cook this for about 30 seconds to a minute. Slowly pour in the chicken stock and stir until mixture is smooth. Increase the heat to high so that it starts to boil. 3. While you’re waiting for that to happen, add the thyme bundle, rosemary, 2 tablespoons of the parsley, sage, and bay leaf. Stir gently and often while it comes to a boil to prevent lumps. As soon as bubbles start to form around the edges of the pot, add the mushroom powder and stir to combine. Now it should be at a full boil. Keep stirring for about 30 seconds, then reduce the heat back down to low, so that it simmers gently. Nestle the chicken carcass in the soup, cover, and let it simmer for 20 to 25 minutes while you make the dumplings. 4. For the dumplings: In a large bowl, combine the flour, baking powder, salt, granulated garlic, thyme, parsley, chives, and cheese. In a separate measuring cup, whisk

together the buttermilk and eggs until well combined. Pour the buttermilk/egg mixture into the dry mixture, and fold gently with a rubber spatula. Do not use too much force or you’ll potentially toughen the dumplings. The mixture should be like a wet biscuit dough, and there should be no dry pockets of flour. Let this dough sit for at least 10 minutes so the flour fully absorbs all the moisture. Remove the chicken carcass from the soup and pour in the heavy cream. Stir to combine. Add the shredded chicken and remove the bay leaf and thyme bundle. Add the zest of a lemon, 2 tablespoons of lemon juice, Worcestershire sauce, remaining parsley, and fresh basil. Add the onion powder and granulated garlic. Toss in the frozen peas now, if using. Stir everything together and check for flavor. Add more salt or heat if needed. This is where you adjust the texture of the soup. Many people like theirs to be gravythick, some like theirs thinner like regular chicken soup. If yours is too thick for your tastes, simply add more stock. If yours isn’t thick enough, add ¼ cup cold water to 2 tablespoons of all-purpose flour and mix until no lumps are visible. Temper this mixture with 2 tablespoons of the hot soup base, mixing until smooth. Add two more tablespoons of the hot soup, and once it’s smooth, gently whisk it back into your soup. It will thicken as it simmers, about 5 more minutes. Check for seasoning one more time and if everything is perfect, now’s the time to add the dumplings. Quickly scoop a rounded measurement of dough (equal to 2 tablespoons), and gently place it into the soup. Each dumpling should be spaced out enough so they’re not touching (there should be a little space between each), but keep in mind that these will expand and poof up, so don’t make them too big! Cover the pot immediately and let the dumplings steam for 15 minutes. DO NOT OPEN THE LID FOR THE ENTIRE 15 MINUTES! The dumplings need every bit of steam in order to properly cook. After 15 minutes, you can check them out. They should be thoroughly cooked. Turn off the heat, cover the soup back up and let it sit for about 5 to 10 more minutes. Serve and enjoy your intensely flavored hug in a bowl.

SPICED CHICKPEA STEW NATANYA RUSSEK

INGREDIENTS ¼ cup olive oil, plus more for serving 4 garlic cloves, chopped 1 large yellow onion, chopped 1 (2-inch) piece ginger, finely chopped Kosher salt and black pepper 1 ½ teaspoons ground turmeric, plus more for serving 1 teaspoon red-pepper flakes, plus more for serving 2 (15-ounce) cans chickpeas, drained and rinsed 2 (15-ounce) cans full-fat coconut milk 2 cups vegetable or chicken stock 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite size pieces 1 cup mint leaves, for serving Yogurt, for serving (optional) Toasted pita, lavash or other flatbread, for serving (optional) INSTRUCTIONS Step 1 Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes. Step 2 Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish. 18

Step 3 Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper. Step 4 Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey! Step 5 Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper. Step 6 Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you’d like.

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THE PERFECT RAMEN BEN NGUYEN

INGREDIENTS 1 packet instant ramen 1 egg Butter American cheese Toasted sesame seeds (optional) Scallions, chopped (optional) INSTRUCTIONS 1. Make some instant ramen. 2. Slide an egg into the hot broth, then some butter. 3. Crown the steaming noodles with slices of American cheese. 4. Scatter a bunch of toasted sesame seeds and chopped scallions across the top, if you want to. “It’s amazing!”

SIDE

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KALE, AVOCADO, TANGERINE, AND SESAME SALAD NICK THOMPSON

INGREDIENTS 3 heaping cups clean and well-chopped kale ½ tablespoon olive oil Pinch of salt 3 heaping cups clean and well-chopped romaine lettuce 2 tangerines, peeled and divided into segments 1 large ripe avocado, sliced 1 ½ tablespoon black sesame seeds 3 tablespoons rice wine vinegar 2 tablespoons sesame oil 1 tablespoon soy sauce 1 teaspoon honey Fresh cracked black pepper, to taste Coarse sea salt, to taste

INSTRUCTIONS Place kale in a large bowl and drizzle with olive oil and a pinch of salt. Massage the oil and salt into the kale. Add the romaine, tangerines, and avocado in the bowl. Sprinkle with black sesame seeds. In a small jar with a tight-fitting lid, combine vinegar, sesame oil, soy sauce, honey, and pepper. Place the lid on the jar and shake vigorously until emulsified. If you don’t have a jar, whisk the ingredients together in a medium bowl until well combined. Drizzle the dressing over the greens, oranges, and avocados. Toss to combine. Sprinkle with salt and pepper and enjoy!

POTATO SALAD MATT HUGHES

INGREDIENTS 6 pounds medium russet potatoes 2 cups mayonnaise 1/2 cup dijon mustard 2 tablespoons apple cider vinegar (maybe more to taste) 2 tbs pickle juice (maybe more to taste) 1 cup kosher dill pickles, diced 3 stalks celery, diced 1 yellow onion, diced 8 eggs Salt to taste 2tsp black pepper paprika

“I can’t even imagine what med school would have been like without all of you. Ever since CAPHENE when we all shared our super personal life stories, I knew that this was an amazing group of people with whom I could be vulnerable and be built up to be a better person. My opinion has only improved over these three years, and I’m so excited to see all the awesome things you all are going to do. While I’m super bummed that we won’t get to see each other very much once we all go our separate ways, I know that we’ll have each other’ backs no matter how far apart we are. I love you guys!” -Matt Hughes 22

INSTRUCTIONS Potatoes should be peeled, which can be done before or after boiling. Consider cutting large potatoes in quarters before boiling. Boil potatoes in salted water (gets into the potatoes to make them tastier) for about 30min, until fork tender (better to be on the over-boiled side than under) Drain potatoes, cool in cold water (to stop from cooking and to make it so you can handle them), then cut in roughly 1/2-inch chunks Boil eggs for about 15min Drain eggs, cool in ice water, peel, then chop 6 to go inside and slice 2 for garnish Combine mayonnaise, mustard, vinegar, pickle juice, pickles, celery, onion, and pepper in a bowl Mix in the potatoes and chopped eggs. Don’t worry about being gentle, as some mashed potato can help thicken the dressing Transfer to serving bowl, arrange sliced egg on top of salad, sprinkle with paprika Best served after a couple hours of chilling in the fridge so the flavors can meld, but that isn’t essential

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DEVILED EGGS ANDY MCASEY

INGREDIENTS 12 Eggs, large (cold from the refrigerator) Ice water, for ice bath, as needed 130 g (3/4 cup) Crème fraîche, or sour cream 16 g (1 tablespoon) Dijon mustard 2 g (1/3 teaspoon) Salt, kosher 0.5 g (about ¼ teaspoon) Black pepper Smoked paprika, optional, to garnish, as needed Herbs, fresh, as needed

*** Sorry about the units, I use a food scale usually but I converted them for you!***

Quick Pickled Onion (For Garnishing Deviled Eggs) INGREDIENTS 1 Red onion, large 300 g (1 ¼ cup) Red wine vinegar, or vinegar of your choice 300 g (1 ¼ cup) Water 60 g (5 tablespoons) Sugar 20 g (3 teaspoons) Salt 2 g (1/4 teaspoon) Chili flakes

INSTRUCTIONS 1. Cook the eggs. There are lots of ways to hard-cook an egg so use your method of choice! I typically steam eggs in a steamer basket for 12 min. Or if you are a bit extra and have an immersion circulator set it to 194°F / 90 °C and put your eggs in there for 20 mins 2. Make pickled onions if you so choose (see pickled onion recipe) 3. Set up an ice bath and transfer eggs immediately after they are done cooking. Chill for 30 min. 4. Peel eggs. Remove eggs one at a time and crack shells against work surface; roll them around and get that shell nice and broken up. Place the egg back into the water then take it out and peel. Repeat with all eggs. (In combination with the steaming egg, this is a great method for getting pretty eggs that are easy to peel and don’t stick to the shells.) 5. Slice eggs in half and separate yolks and whites. Put yolks into clean bowl. 6. Make the filling. Combine the yolks with the remaining ingredients in food processor or whisk by hand until creamy.

Fill eggs. If you want to be fancy, pipe filling into the halved egg whites. (No piping bag? No problem. Use a ziplock bag with a corner cut off. Or, even easier, use a spoon!) 8. Cover eggs and chill in fridge until ready to serve. 9. Garnish with paprika, fresh herbs, and pickled onions if using. 10. Enjoy!

*** Sorry about the units, I use a food scale usually but I converted for you!*** INSTRUCTIONS 1. Slice those onions into thin strips 2. Put the sliced onions and all the rest of the ingredients into a bowl and stir. 3. Wait anywhere from 10 min to 1 hour 4. Strain onions and use them on whatever you like!

“Loved potlucks with you all. Being able to share some of my cultural heritage through food and celebration is something I’m going to love and remember. <3” -Priya Suri

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RAJMA “CHILI” PRIYA SURI

INGREDIENTS 2 cups kidney beans 2 tbsp cumin Neutral cooking oil 4 cloves garlic, minced 1 tbsp ginger, grated Cinnamon – adjust to taste Star anise – adjust to taste Cloves – adjust to taste 2 cups tomatoes, diced 3 cups onions, diced Salt to taste 1 tbsp Ghee 1 tsp garam masala Chili powder – adjust to taste 1-2 green chilis Cilantro (garnish)

INSTRUCTIONS 1. Take kidney beans and soak overnight or at a minimum 6 hours. For every one tumbler of kidney beans, use 3 tumblers of water. Make sure you wash the beans well before you soak them. (about 2 cups for 4 people) 2. Pressure cook your kidney beans with salt for 2-3 whistles. 3. First sauté some cumin (2 tbs) in any neutral oil. Once they start to dance add your garlic (4 cloves), ginger (1 tbs grated), cinnamon, star anise, and cloves. 4. Add your tomatoes. Add salt to taste. Once the tomatoes have gotten soft, take out the entire mixture. 5. Add some more oil and sweat your onions. Add some salt to taste. 6. Your beans should have cooked. Add about 2 tbs of the cooked beans to the tomato mixture and mix it in the blender along with your onion mixture. 7. Take some ghee and add garam masala and chili powder and some green chilis. Let them bloom a little. Add your beans and your paste. Let it come to a boil. Add cilantro as a garnish and then is ready to eat with rotis or rice.

BABA GANOUSH NATANYA RUSSEK

Baba Ganoush

INGREDIENTS 2 large eggplants, halved 2 garlic cloves, minced ¼ cup olive oil 1 teaspoon kosher salt ½ cup chopped fresh parsley 1 cup tehina sauce (see Basic Tehina Sauce recipe) INSTRUCTIONS 1. Cook the eggplant halves, either cut side up under a broiler or down on a hot grill, until the exterior is charred and the flesh is like pudding in texture. Let cool, then scrape off and remove the charred skin and put the flesh in a large bowl. 2. Add the garlic, oil, and tehina sauce and stir vigorously, breaking up the eggplant, until the mixture is creamy and smooth. Season with the salt, stir, top with parsley, and serve.

Basic Tehina Sauce

INGREDIENTS (makes about 4 cups) 1 head garlic ¾ cup lemon juice (from 3 lemons) 1 ½ teaspoons kosher salt 2 generous cups tehina ½ teaspoon ground cumin INSTRUCTIONS 1. Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon of the salt. Blend on high for a few seconds until you have a coarse puree. Let the mixture stand for 10 minutes to let the garlic mellow. 2. Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tehina to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt. 3. Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1 ½ cups in total), whisking energetically until you have a perfectly smooth, creamy thick sauce. 4. Taste and add up to 1 ½ teaspoons more salt and cumin if you like. If you’re not using the sauce immediately, whisk in a few tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen for up to a month.

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HUMMUS NATANYA RUSSEK

INGREDIENTS 1 cup dried chickpeas 2 teaspoons baking soda 1 1/2 large lemons juiced (about 1/3 cup), more to taste 2-4 cloves garlic, grated 1 ¾ teaspoons kosher salt, more to taste 1 cup sesame tahini ½ teaspoon ground cumin, more to taste Paprika, for serving Olive oil, for serving Chopped fresh parsley, for serving INSTRUCTIONS Step 1 In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse. Step 2 In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don’t worry if they start to break down a little.) Drain.

Step 3 While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You’re looking for a perfectly smooth, creamy sauce. Step 4 Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultra creamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed. Step 5 To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.

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OKRA PRIYA SURI

INGREDIENTS 2 lbs okra Salt Turmeric powder Cooking oil Mustard seeds Split white urad dal Chili powder Asafoetida Yogurt Rice flower or chickpea flour (optional)

INSTRUCTIONS 1. Cut okra 2. Cover okra with salt and turmeric powder and mix up 3. Turn on your stove with oil and let it heat a little 4. Add one teaspoon of mustard seeds 5. Add 1 tablespoons of split white urad dal 6. Wait for urad dal to brown very slightly and then remove from pan as much as possible 7. Add chili powder and asafoetida 8. Add okra 9. Add a teaspoon of yogurt to get rid of stickiness. Do not add a lid to the pot or else it will let out water and become sticky 10. Check the okra to see if it is cooked 11. Rice flour or chickpea flour (optional) 12. Add the urad dal you had taken out and enjoy!

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PAN FRIED PLANTAINS WITH SEA SALT NNENNA EZEH

INGREDIENTS 2 large plantains, ripened with black skin 1/4 cup avocado or coconut oil 1 tbsp butter or ghee, optional Sea salt, to taste

You want to strike a balance between the oil staying hot enough to sizzle but not so hot that the plantains are browning before they cook all the way through. I adjust the heat down or up as needed. Tongs are helpful to pick the plantains up and flip them over after one side is golden.

Special equipment: nonstick skillet, tongs

Continue pan frying the plantains until they are deeply golden brown and crusty around the edges, flipping them back and forth every few minutes to cook evenly. They should look puffy and feel as soft as a baked potato inside. Once cooked, remove the plantains and transfer to a paper towel lined plate. Proceed with the remaining plantain slices if you’re cooking in batches.

INSTRUCTIONS After peeling the plantain, slice it into thick rounds or wedges. I like to cut them at an angle so you end up with more surface area to crisp up. Sprinkle with sea salt. Preheat your skillet to medium high. Add the oil and butter or ghee, if using. You want enough oil to coat the bottom of the skillet. It’s a very shallow fry, so you don’t need to submerge the plantain slices. Test one plantain to see if the oil is ready; it should bubble and sizzle. Only add as many plantains that can fit in a single layer in the skillet.

Sprinkle the cooked plantains with a pinch of sea salt while they’re still hot. Serve immediately or at room temperature. Welcome to your new addiction.

“Thank you for being the best part of medical school by far. Blessed to know each and every one of y’all!” -Nnenna Ezeh 31

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COLD NOODLES: SICHUAN “LIANG MIAN” JEANNE TONG

INGREDIENTS • Noodles (can be dry or fresh– if dry noodles, boil them; if fresh, steam them) • Vegetable oil Noodle sauce: • Minced garlic • Smashed ginger (add water to ginger + garlic to make a paste-like consistency) • Soy sauce • White sugar • Black vinegar (soy sauce : sugar : vinegar ratio should be about 2:2:1) • Finely chopped green onions/scallions • Sichuan peppercorn powder • Chili oil (our fam recommends the Laoganma brand – the one with the grandma on the bottle who looks like Chairman Mao)

INSTRUCTIONS • Cook noodles according to the package. When done, strain and add vegetable oil so that the noodles don’t stick together. Allow the noodles to cool in the fridge (or, if you’re Jeanne’s mom, outside on a cold winter day) • Mix together the noodle sauce to your taste and add to the cold noodles • Enjoy!

Optional: • Roasted peanuts or sesame seeds (if you want to be really fancy, pan roast then crush/mill and add to noodles at the end as a topping) • Finely chopped cilantro • MSG

DUMPLINGS JEANNE TONG

INGREDIENTS • Vegetarian filling: (https://www.aheadofthyme.com/ egg-and-chive-vegetarian-dumplings/) • Finely chopped chives (can really use any veg – thinly sliced celery or carrots) • Scrambled eggs • Vegetable oil • Salt and pep to taste Optional: • Thin mung bean/cellophane noodles (boil, chop up finely, and add to filling) • MSG • NO SUGAR Meat filling: • Ground beef or pork (usually) • Smashed ginger or ginger paste • Salt • Sichuan peppercorn powder • Vegetable oil or sesame oil • Finely chopped green onions • Finely chopped cabbage • Soy sauce (just a little for color) • NO GARLIC

Dumpling wrappers (can also buy pre-made ones in any Asian market; just make sure they’re round, not the square wonton ones): • AP flour • Water Dumpling dipping sauce: • Sesame oil • Salt • Minced garlic • Chinese cooking/rice wine (there are many brands; it can be clear or dark; just look for the characters ) • Chili oil • Sichuan peppercorn powder • Soy sauce • Finely chopped green onions • Peanut sauce (can buy at Asian market)

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“Don’t forget that you are always going in the right direction! (Unless, of course, you are explicitly ignoring the directions of the GPS machine, in which case, stop! Turn around!) -Jeanne Tong

INSTRUCTIONS • Mix together filling ingredients to taste • Mix together wrapper dough (or use store-bought round wrappers) • Put filling in wrappers somehow :D • If you use store bought wrappers, you may have to wet the inside border of the wrapper with water to help them stick to each other (you shouldn’t have to do this with homemade wrappers) • Cooking directions B OILING FRESH DUMPLINGS • Bring pot of water to boil • Once boiling, add dumplings gently. Make sure they don’t stick to the sides or bottom of the pot • Bring back to boil; once there, add a cup of cold water. Repeat this step two more times BOILING FROZEN DUMPLINGS (can you tell…) • You do not want to thaw frozen homemade dumplings. Just add them to your pot of boiling water and once they start floating, add 1 cup of cold water to slow them down. Bring the water back to a boil and as soon as they start floating to the top, add another cup of cold water. • Again, when they start to float they should be done. Taste and if not done, add some more cold water and wait until they float again. When they are done, strain and serve with your favorite dumpling sauce.

PAN-FRYING DUMPLINGS (… that we did not write these directions :o) • If you pan-fry a dumpling, they are called Pot Stickers. Why? Because when frying, the bottom sticks to the bottom of the pan making them crisp and delicious. Also, when pan-frying dumplings, you don’t want to cook frozen ones. You want to be sure to defrost them or they will burn. • In a large nonstick pan, add a tablespoon of corn or vegetable oil and heat it up. Add as many dumplings as you can that will fit into the pan in a single layer without a lot of touch feely going on. Now for the interesting part. • Add 1/2 cup of cold water to the pan over the dumplings, cover and cook on low heat for 10 minutes. Don’t even think about flipping them or checking them out. Let them cook until all the water is cooked off and the dumplings are golden and crisp on the bottom. • If they are not golden and crisp on the bottom, continue to cook until they are. • •

Mix together dipping sauce to taste Bon Appetit!

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CHINESE VEGETABLE STIR FRY JEANNE TONG INGREDIENTS • Any veg, chopped up (I think my mom used broccoli, mushrooms, carrots; could also do celery, green beans, pea pods) • Vegetarian oyster sauce (Asian markets usually have both veg and non-veg types) • Minced garlic • Vegetable oil • NO GINGER (I was told to write this by my mom; apparently this is a highly contentious issue within our Chinese family) Optional: • fried tofu (soft tofu is probably too delicate for wok cooking) • corn starch (to thicken the sauce at the end)

INSTRUCTIONS • Boil veg in water for about 2 minutes. Remove from water and place to the side • In a hot wok, add oil, garlic, and oyster sauce (to your taste/enough to coat the veg) • Add veg to the wok. Cook for about 30-60 seconds, stirring/tossing vigorously • Optional: if the sauce is too thin, you can make a slurry of water and corn starch and add this to the wok at the last minute to thicken your sauce

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BREAD

SOURDOUGH BREAD ERIN NACEV

INGREDIENTS 12 ounces lukewarm water 1 pinch of instant yeast (optional) 1-2 tablespoons sourdough starter 2 teaspoons kosher salt 2 tablespoons brown sugar 16-17 ounces of flour (I typically do 3-4 ounces of whole wheat then fill out the rest with all-purpose) INSTRUCTIONS Mix starter, salt, and sugar in water. Add flour to this and mix well. Dough should look a bit raggety and dry - but that’s okay! Leave it for a few hours, then stir. Repeat this whenever you remember (every few hours is okay). Even if you only do this a couple times, the bread will be fine! Total time with everything in the bowl should be greater than 12 hours, but you can leave up to 24 (I’ve pushed it longer, too).

Once the oven is heated, place your dutch oven in the oven. Let this heat up for 30 minutes. This is about how long you want your dough to sit on the counter, too, so it works out! Move the dough on the parchment paper into the covered dutch oven. Bake at 450, covered, for 20 minutes. Then, take off the lid and reduce heat to 425. Bake for another 15 or so minutes, until some of the crust looks pretty dark brown. Take out and let cool! In terms of timing, this is what I typically do: - mix everything up in the late afternoon on a Saturday - do my turns/mixes of the dough throughout the late afternoon/evening - do all the baking steps Sunday late morning (then it cools in time for lunch ;) )

Preheat oven to 450 degrees. Flip dough out onto counter and roll into a boule (circle - here’s some tips: https://www.kingarthurflour.com/blog/2018/05/31/shaping-aboule). Place on some parchment paper.

MAIN

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OVERNIGHT PIZZA DOUGH ANDY MCASEY Makes enough dough for five 12-inch pizzas. This recipe can be halved to make two larger pizzas. Sample schedule would be to mix the dough at 7 pm, shape the dough balls at 7 am the next day and make pizza that evening or anytime in the next two days. Recipe from Ken Forkish’s Flour Salt Water Yeast. Check him out on YouTube for more information/visual guidance on the techniques described in this recipe. INGREDIENTS 1000 g (7 ¾ cups) All-purpose flour or 00 flour if you want to get fancy 700 g (3 cups) of water, 90-95 degrees F 20 g (1 ¾ tsp) fine sea salt 0.8 g (Scant ¼ teaspoon) instant dried yeast *** Sorry about the units, I use a food scale usually but I converted for you!***

INSTRUCTIONS 1. Hydrate the yeast. Take three tablespoons of your warm water and mix it with the yeast in a small container. Set aside. 2. Combine the flour with the remaining warm water in a large bowl/container (you will need a big one) and mix by hand or with a rubber spatula until flour is just incorporated. Cover and let rest for 20-30 minutes. 3. Sprinkle the salt over the top of dough. Stir up the yeast mixture with your finger and pour it over the dough. Wipe out the remaining yeast mixture with a small piece of the dough to make sure you get it all. 4. Mix the dough. Wet your working hand so the dough doesn’t stick to it. Mixing method: reach your wet hand

underneath the dough and fold it over the top to the other side of the dough. Repeat three more times as you rotate the container to enclose the salt and yeast fully inside the dough. After the dough is folded, using your thumb and pointer finger squeeze the dough to pincer the dough into several pieces (about 5-6 times). Repeat the folding and pincering 3-4 times to fully mix the dough. 5. Fold the dough. Repeat that folding technique about 15 minutes after mixing. This helps to form that gluten. You can do one more additional fold about 20 minutes after the first fold. 6. Cover and let the dough rise about 12 hours (overnight) so that the dough is 2-3 times its original size (make sure you have a big enough container). 7. Divide the dough. Flour a large work surface and, with floured hands, ease the dough out of the container onto the work surface. Dust the top of the dough with flour and cut the dough with a dough scraper into 5 equal pieces. 8. Shape the dough balls into medium-tight rounds using a similar method to the folding as described above. Dough balls can be further tightened by flipping it upside down after folding and then cupping your hands around the dough and dragging it towards you on a clean surface. The dough will stick a bit to the surface but this should pull it taut. Rotate the ball and repeat on all sides. 9. Put dough balls on a lightly floured baking sheet. Allow space between the dough balls for expansion. Lightly flour or oil the tops and cover with plastic wrap. Refrigerate for at least 6 hours or up to two days. 10. For best results cook pizzas on a preheated pizza stone or steel. Crank your oven up as high at it will go! 41

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PUPUSAS GABBY AVERY

INGREDIENTS (makes 8 pupusas) Masa: 2 cups corn masa flour (e.g. Maseca, Goya Masarica) 2 cups warm water ½ cube (6g) chicken flavor bouillon ½ tsp cumin 2 tsp vegetable oil Filling: Half a log of sliced fresh mozzarella, or “quesillo salvadoreño” (soft, white, string cheese). Note: Quesillo is saltier than mozzarella; if you use mozzarella, salt it a bit for more flavor. Optional: refried beans (16oz can Goya black refried beans), cooked bacon (“chicharron”)

INSTRUCTIONS In a large bowl, mix the corn masa flour, warm water, chicken bouillon, cumin, and vegetable oil by hand. You should end up with a soft dough. If you’re making a filling with refried beans and/or bacon: In a food processor, mix cheese with a few tablespoons of beans and/or slices of bacon. Blend until evenly pureed (not chunky). Season with salt, pepper, cumin to taste. Set aside. (Disregard this step if you’re going with a classic cheese pupusa). Lightly coat your hands with vegetable oil. Divide dough into 8 balls. Make a hole in the dough ball with your thumb, shaping it into a small bowl in your palm. Put a small amount (about 1-1.5 tbsp) of mozzarella (plus other fixings) inside the hole. Fold edges over the cheese. Flatten the ball with your hands into a thick tortilla shape. Repeat with remaining dough and fillings. Heat frying pan to medium-high heat. Add about 2 tbsp vegetable oil to the pan. Pan fry 2-3 pupusas at a time, flipping after 3-4 minutes or until each side is golden brown. Serve with pickled onions, cabbage slaw, salsa roja, pico de gallo, etc.

DUTCH PANCAKES: BREAKFAST FOR DINNER ROSS GILBERT Dutch Baby Pancake INGREDIENTS 1 cup sifted flour 4 large eggs 1 cup whole milk (at room temp) 1/2 tsp salt 4 tbsp melted butter, separated

Blueberry Sauce INGREDIENTS 2 pints blueberries (frozen is OK but I recommend thawing first) 1/4 cup granulated sugar 1 tbsp lemon juice (~half of a lemon, I think, but check because you donâ&#x20AC;&#x2122;t want to overdo it)

INSTRUCTIONS 1. Preheat oven to 475F 2. Combine sifted flour, eggs, whole milk, salt, and 2 tbsp melted butter in a large bowl. blend until smooth with no lumps. 3. In a 10-in cast-iron skillet, heat 2 tbsp melted butter over high heat until foamy. 4. Add the batter to the skillet and immediately put skillet in the oven. 5. Bake until outside of the pancake is puffed and golden; I recommend ~18 minutes. 6. Top with syrup, more butter, powdered sugar, fruit + whip, or blueberry sauce.

INSTRUCTIONS 1. Saucepan over medium heat, stir together blueberries, sugar, and lemon juice. 2. Simmer for about 15 minutes (while the Dutch baby cooks!); if blueberries start popping a lot you can stop early. 3. Mash that shit up a bit to make it more sauce-y, then let it cool.

Breakfast for Dinner! Iâ&#x20AC;&#x2122;ve been working on my BfD in preparation for parenthood, and this is the latest (and best) iteration. Enjoy!

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CREAMY PARMESAN EGG SKILLET: BREAKFAST FOR DINNER ROSS GILBERT

INGREDIENTS 1 cup grated Parmigiano-Reggiano cheese (or any other Italian mix works well) 1/2 cup heavy whipping cream 1 tsp fresh thyme (dried works) 1/4 tsp salt 1/2 tsp black pepper 2 tbsp butter 4 eggs

“Love you all! I am so proud of you and all of your amazing match successes. You will be missed, and I look forward to crossing paths with you in the future.” -Ross Gilbert

INSTRUCTIONS 1. In a bowl: Whisk together Parmigiano-Reggiano cheese, heavy whipping cream, thyme, salt, and pepper. 2. In a saucepan or skillet: Heat butter until melted; add the cream mixture until it is bubbling through (~2 minutes). 3. Crack eggs on top of the cream mixture and cook until the egg whites are set. Obviously you can cook longer, scramble, etc. if you don’t like runny yolk (or if you’re pregnant or something). 4. Add more salt, pepper, thyme to taste when you’re done. 5. Also good with bacon if you need some meat. But none of that raw floppy bacon. Burn that shit.

KHORESH-E BADEMJAN MINA SHAHLAPOUR

INGREDIENTS ½ cup (120ml) oil, butter, or ghee 2 lbs chicken legs, cut up, or 2 lbs lamb shanks 4 medium onions, thinly sliced 2 cloves garlic, peeled and thinly sliced 1 teaspoon sea salt ½ teaspoon freshly ground pepper 1 teaspoon turmeric 1 teaspoon cinnamon 1 teaspoon ground saffron dissolved in 4 tablespoons rose water 6 fresh tomatoes, peeled and chopped 1 cup ghureh (unripe grapes) 2 tablespoons fresh lime juice 9 (about 4 lbs) purple Chinese eggplants, or slim green zucchini 1 egg white Garnish: 2 tablespoons oil 1 onion, peeled and thinly sliced 3 cherry tomatoes

INSTRUCTIONS 1. In a Dutch oven, heat 3 tablespoons oil over medium heat and brown the chicken, onion, and garlic. Add salt, pepper, turmeric, cinnamon, and saffron-rose water, and sauté for 1 minute. 2. Add tomatoes, unripe grapes, and lime juice (for lamb shanks, add 2 cups water). Cover and simmer over low heat—30 minutes for chicken and 1½ hours for lamb. 3. Peel eggplants and cut into halves—cut the stems, but keep the crowns. 4. Preheat the oven to 350F. 5. Brush each eggplant on all sides with egg white (so eggplants will absorb less oil). In a wide skillet, heat 3 tablespoons oil over medium heat until very hot. Brown the eggplants on all sides in batches; add more oil if necessary. Remove the eggplant from the skillet and set aside. 6. To make the garnish: in a wide skillet, heat 2 tablespoons oil over medium heat and brown the onion. Remove from skillet and set aside. In the same skillet sauté the tomato. Set aside. 7. Transfer the chicken and sauce to a deep, oven proof casserole. Arrange the eggplant on top and garnish with the onion and tomato. Cover (if the casserole does not have its own lid, cover with a layer of parchment paper and layer of aluminum foil on top and seal tightly). Bake for 45 minutes. Uncover and bake for another 15 minutes or until the eggplant is tender. Adjust seasoning to taste by adding more lime juice or salt. 8. Serve immediately from the same dish or keep warm until ready to serve. Serve with saffron-steamed rice, a fresh herb platter with Persian basil, and cucumber and tomato salad.

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This is one of my favorite Iranian stews (khoresht/khoresh). Bademjan (often pronounced “bademjoon”) means eggplant in Farsi! Japanese eggplants work the best in this dish (in my opinion, better than the larger ones). The key after you prep everything is to let it cook looooong and sloooooow. For eggplant prep (THIS IS IMPORTANT, eggplants are bitter): 1. Peel the eggplants (you can keep or remove the step, your call) 2. Soak them in COLD salt water (a whole spoon of salt) for 1 hour (put a lid to make sure they are submerged) 3. Remove from water, squeeze gently, put in strainer/dry

You can pan-fry it (not in olive oil, but many other oils like Canola, Grapeseed, Sunflower) in a generous amount of enough oil to cover the bottom of the pan (make sure the oil is HOT before you place the eggplants in, otherwise the eggplant will soak up all the cold oil). Fry both sides until exterior is golden brown.

If you make this, send me a picture!!! I can’t wait to eat all of your yummy foods. Very proud of our potlucks. They were some of the best times!! -Mina

â&#x20AC;&#x153;I solemnly swear to carry our bomb potluck tradition into residency and beyond!! You have all been part of shaping who I am and what kind of doctor I will be for the rest of my life, and I love you guys always!â&#x20AC;? -Emma Gill

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ASPARAGUS MUSHROOM RISOTTO EMMA GILL

INGREDIENTS 6 cups chicken broth or vegetable broth for vegetarians 1 cup dry white wine, any type 2 tablespoons unsalted butter 1 cup finely chopped medium sized onion (white or sweet onion both work) Salt and Pepper to taste 2 cups Arborio rice 2 cups of your favorite kind of mushrooms roughly chopped (I usually just use baby bella cause they cheap!) 2 cups asparagus chopped into ~1 inch pieces 1 cup grated parmesan 1 teaspoon grated lemon zest You will need: • 1 large, deep stovetop pan, that can hold 3-4 quarts (I use a wok because that’s all I have) • 1 stovetop pan to roast the veggies • zester (cheese grater works too) • 1 medium large pot to heat the broth/white wine combo

INSTRUCTIONS: 1. In the pot, combine the 6 cups of broth + 1 cup white wine and turn heat to medium. 2. in your large 3-4 quart pan, melt the butter over medium heat. Add the diced onion and a pinch of salt. Sweat until translucent ~5 min, but be careful not to let them burn. 3. Add the arborio rice and stir about 2 minutes, until the rice starts to turn translucent on the ends. 4. Add the broth/wine mixture to the rice and onions until it just submerges everything. Stir constantly until it is absorbed. Once absorbed, add the liquid mixture again until submerged and continue stirring until absorbed. You should have enough broth mixture left to submerge the mixture about one more time after this. It takes a while! about 40 minutes for the rice to absorb all of the broth. Remember to stir frequently through the whole process. 5. While the liquid is soaking in the rice, (or afterwards) In a separate stovetop pan, set heat to medium and add some butter or olive oil. Add chopped asparagus and stir occasionally for about 3 minutes. Now, add the chopped mushrooms to the asparagus. Season with salt and pepper and continue cooking for about 5 minutes. 6. Add the veggies to the rice and stir. 7. Add 1/2 cup to 1 cup of grated parmesan and stir. 8. Add about 1 teaspoon lemon zest (a little goes a long way!!) and mix. Goes really well with chicken breast or just on its own! :D

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ROASTED CHICKEN WITH CLEMENTINES AND ARAK NATANYA RUSSEK

INGREDIENTS 6 ½ tbsp arak, ouzo, or Pernod 4 tbsp olive oil 3 tbsp freshly squeezed orange juice 3 tbsp freshly squeezed lemon juice 2 tbsp grain mustard 3 tbsp light brown sugar 2 medium fennel bulbs (1 lb in total) 1 large organic or free-range chicken, about 2 ¾ lb, divided into 8 pieces, or the same weight in skin-on, bone-in chicken thighs 4 clementines, unpeeled (14 oz in total), cut horizontally into ¼-inch slices 1 tbsp thyme leaves 2 ½ tsp fennel seeds, lightly crushed Salt and freshly ground black pepper Chopped flat-leaf parsley, to garnish

INSTRUCTIONS Put the first six ingredients in a large mixing bowl and add 2 ½ teaspoons salt and 1 ½ teaspoons black pepper. Whisk well and set aside. Trim the fennel and cut each bulb in half lengthwise. Cut each half into 4 wedges. Add the fennel to the liquids, along with the chicken pieces, clementine slices, thyme, and fennel seeds. Stir well with your hands, then leave to marinate in the fridge for a few hours or overnight (skipping the marinating stage is also fine, if you are pressed for time). Preheat the oven to 425F. transfer the chicken and its marinade to a baking sheet large enough to accommodate everything comfortably in a single layer (roughly a 12 by 14 1/2 -inch pan); the chicken skin should be facing up. Once the oven is hot enough, put the pan in the oven and roast for 35 to 45 minutes, until the chicken is colored and cooked through. Remove from the oven. Lift the chicken, fennel, and clementines from the pan and arrange on a serving plate; cover and keep warm. Pour the cooking liquid into a small saucepan, place over mediumhigh heat, bring to a boil, and then simmer until the sauce is reduced by one-third, so you are left with about 1/3 cup. Pour the hot sauce over the chicken, garnish with some parsley, and serve.

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MOUTH WATERING CHICKEN JEANNE TONG

INGREDIENTS • Whole chicken • Garlic • Green onion/scallions • Chicken sauce: • Garlic • Ginger • Salt (add salt + water to ginger + garlic to make a paste-like consistency) • Sugar • Chinese cooking/rice wine • Sichuan peppercorn powder • Roasted peanuts or sesame seeds (if you want to be really fancy, pan roast then crush/mill) • Sesame oil • Chili oil

INSTRUCTIONS • Bring large pot of water to a boil with garlic and ~2 whole stalks of green onions. Once boiling, add the chicken. Bring the chicken back to a boil, then turn down to simmer (90-100 degrees Celsius) for about 45 minutes or until cooked • Chop the chicken up and cool (this dish is traditionally served cold) • Mix together sauce ingredients to taste and pour over chopped chicken • Buen provecho!

TAKE-OUT IN TEN EASY STEPS MICHAEL NGUYEN

ESTIMATED TIME: 20-30 minutes INGREDIENTS/NECESSARY MATERIALS: - Mode of transportation (in some circumstances, a vehicle may be required) - Money - Phone - Access to the internet

STEPS: 1. Ensure that you have enough money in your bank account to make a purchase. If not, we recommend going in an order with another friend or family member and writing them an “IOU.” 2. Reflect on the type of food you’d like to consume. Popular categories include Italian, Thai, Sushi, Mexican, Pizza, and Vietnamese (our personal favorite). 3. Fire up the internet. As a heads up, some models may take longer than others to reach a desirable speed. We recommend having the internet ready about 5 minutes before you are ready to proceed. 4. Use your favorite browser and search engine, Chrome and Google are recommended but alternative options include Safari and Mozilla Firefox. Avoid the use of AOL Dialup, Internet Explorer, Bing, and Yahoo.

When ready, search for the desired food that you selected in step 2. We recommend being very descriptive. For example, if looking for sushi, use the terms “good sushi near me” not simply “sushi.” This will narrow your search to available options near you that are decent and have at least 3-stars on Google or Yelp Reviews in most cases. Select a restaurant that intrigues you, look at their menu, and select an option that seems desirable and within your budget. Now, use your phone to call the restaurant. When someone answers, politely introduce yourself and let them know that you would like to place an order for take-out (you will pick up yourself) or delivery (someone will take your order to your current location, usually for a fee). Remember your “Wisconsin nice” and ask them how their day is going. When they ask you about yours, always reply “good, thanks for asking” even though this may not be true. Orders can sometimes be placed directly online through the restaurant website or through other services like Grub Hub, Uber Eats, or Door Dash. We will not be reviewing those steps in this recipe but stay tuned for next year’s edition where we will delve more specifically into this.

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Individual on the phone will inform you of the final price including taxes and the estimated time of completion. If you are doing take-out, youâ&#x20AC;&#x2122;ll have the option of paying in store. If delivery, youâ&#x20AC;&#x2122;ll have to provide your credit card information over the phone so have this ready. 9. Wait approximately 15-20 minutes for your delicious meal to be prepared. We recommend using this time to get to the restaurant, that way you pick it up when it is most fresh. Use Google Maps or Maps (Apple) to estimate how long it will take you to get to the restaurant. 10. When picking up your food, check to make sure the order is accurate. People understandably make mistakes. Do not ask for utensils or napkins. Be environmentally conscious and use what you have at home. Ask for any hot sauce, soy sauce, dipping sauce, ranch, condiments, ranch that you need. Remember to thank all staff and wish them a good day. Bring your food home and enjoy (warm up if necessary)!

DESSERT

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MOOSEWOOD PEACH CRUMBLE MATT HUGHES

INGREDIENTS 1/3 cup unbleached white flour 1/3 cup cornmeal 1/3 cup sugar 1/8 teaspoon salt 1/3 cup butter 1 tablespoon toasted pine nuts, (optional) Fruit 3 cups peeled (or unpeeled) and sliced fresh peaches (1 pound frozen) 1/3 cup sugar 1 tablespoon fresh lemon juice Â˝ teaspoon ground cinnamon

INSTRUCTIONS Preheat the oven 375Â° In a bowl, combine the flour, cornmeal, sugar, and salt. Cut the butter into the mixture with two knives until coarse crumbs, form. Stir in the pine nuts, if using, and set aside. Combine the peaches, sugar lemon juice and cinnamon and spread in the unoiled pie pan. Sprinkle the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden about 30 minutes. Allow it to sit for a few minutes before serving, fresh and warm from the oven, or at room temperature or chilled.

FLOURLESS CHOCOLATE CAKE RANDI MILLERMAN

INGREDIENTS: 6 eggs 2 sticks of butter 8 oz baking chocolate 1.5 cups sugar 1 cup cacao powder Optional spices: ½ tsp finely ground white pepper ½ tsp finely ground black pepper ½ tsp ground ginger ½ tsp ground cloves ½ tsp ground cinnamon ¼ tsp ground cayenne pepper 1 cup chocolate chips ½ stick butter

INSTRUCTIONS: 1. Preheat oven to 375F 2. Melt 2 sticks of butter & baking chocolate 3. Mix together sugar, cacao, and optional spices 4. Add eggs to sugar/cacao mix 5. Add melted butter/chocolate mix 6. Pour into a pre-greased round cake pan & bake for 30ish minutes. For a more custard like cake, bake in a water bath 7. Melt remaining butter & chocolate chips then pour over cooled cake 8. Add toppings (berries, nuts, powdered sugar, etc)

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CHOCOLATE KAHLUA TRIFLE RANDI MILLERMAN

INGREDIENTS 1 box Devil’s Food Cake 1 box (3.9 oz) instant chocolate pudding 1 cup Kahlua (or more...no judgement) 9 oz tub Cool Whip (or make your own) 6 Heath bars, crushed (or 1 bag toffee bits & 1 bag mini chocolate chips)

INSTRUCTIONS 1. Prepare cake mix, bake, & cool 2. Prepare pudding & allow to set 3. Cut cake into ~2 inch cubes & crumble half of the cubes into the serving container 4. Pour ½ cup Kahlua over the crumbled cake 5. Top crumbled cake with half of the pudding, then half of the cool whip, then half of the crushed Heath bars 6. Repeat layers again (cake, Kahlua, pudding, cool whip, & Heath) 7. Refrigerate until serving

ALMOND FLOUR CAKE GABBY AVERY

INGREDIENTS ½ tablespoon butter for pan 4 large eggs ½ cup honey 1 tablespoon vanilla extract 1½ cups blanched finely ground almond flour (6 oz) ½ teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon fine salt) ½ teaspoon baking soda

INSTRUCTIONS 1. Preheat your oven to 325F. Generously grease a 9-inch glass pie plate with butter. 2. In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the honey, vanilla, almond flour, salt, and baking soda. 3. Use a spatula to transfer the batter into the prepared pie plate. 4. Bake until puffy, browned and set, and a toothpick inserted in center comes out clean, about 30 minutes. 5. Cool the cake, in the pan on a cooling rack, to room temperature, about 30 minutes, then slice and serve. 6. If you would like to frost the cake, you should cool it completely before frosting. It is great with homemade or store-bought whipped cream and/or a berry (I love raspberry) coulee.

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PEAR TART ERIN NACEV

INGREDIENTS 1 1/2 cups plus 2 tablespoons all-purpose flour 3/4 teaspoon kosher salt 3/4 cup plus 1 teaspoon sugar Âź cup butter (half a stick), softened 1/4 cup mild olive oil 2 tablespoons whole milk 1/2 teaspoon almond extract 2 tablespoons cold, unsalted butter 3 small ripe pears (up to 5), seeded and thickly sliced (about 1/2-inch wide)

INSTRUCTIONS 1. Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you donâ&#x20AC;&#x2122;t need to sift it in advance. Work the butter into the flour with your hands. In a small bowl, whisk together the olive oil, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom

of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough. Pre-bake the crust for about 7 minutes at 425F. Weight down crust with some dried beans or rice on parchment paper beforehand. In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your pears are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles. (This feels like a LOT, but put it all on there!) Starting on the outside, arrange the pears overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The pears should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.

CHOCOLATE CHEESECAKE MOLLY WIESE

INGREDIENTS 1/3 c. margarine or butter, melted 1 Âź c. graham cracker crumbs 3 (8 oz.) pkg. cream cheese, softened 1 (14 oz.) can sweetened condensed milk Âź c. sugar 6 oz. semi sweet chocolate chips, melted 6 oz. milk chocolate chips, melted 4 legs 2 tsp. vanilla

INSTRUCTIONS Preheat oven to 300 degrees. Combine butter, crumbs and sugar, pat firmly on bottom of 9-inch spring-form pan. In large mixing bowl, beat cream cheese until fluffy. Add remaining ingredients; mix well. Pour into prepared pan. Bake 65 minutes or until cake springs back when lightly touched. Cool to room temperature. Chill; remove side of pan. Refrigerate leftovers.

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CARROT CAKE WITH CREAM CHEESE FROSTING MOLLY WIESE

INGREDIENTS 2 c. sugar 1 ½ c. vegetable oil 2 c. flour 4 eggs 2 tsp. baking soda 2 tsp. cinnamon 1 tsp. salt ½ c. crushed pineapple ½ c. pecans or walnuts, chopped 3 c. carrots, grated ½ c. coconut, flaked ½ c. dates or raisins, chopped (optional) 1 lb butter 2 lbs powdered sugar 2 tsp. vanilla 8-16 oz. cream cheese

INSTRUCTIONS Mix together sugar, oil, flour, eggs, baking soda, cinnamon, salt, pineapple, nuts, carrots, coconut and raisins. Pour in a greased 9 x 13 inch pan. Bake at 350 degrees for one hour or until done. Frosting: mix butter, powdered sugar, vanilla and cream cheese together. If it is too thick, add up to 2 tbsps of water.

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CHOCOLATE CHIP COOKIES LEO DREYFUSS

INGREDIENTS 1½ cups (200 g) all-purpose flour (spooning into measuring cups, then leveling) 1¼ tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt ¾ tsp. (4 g) baking soda ¾ cup (1½ sticks; 169 g) unsalted butter, divided 1 cup (200 g) (packed) dark brown sugar ¼ cup (50 g) granulated sugar 1 large egg 2 large egg yolks 2 tsp. vanilla extract 6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips INSTRUCTIONS Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside. Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and

let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest). Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates). Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets. Do Ahead: Cookies can be made 3 days ahead. Store airtight at room temperature.

Red bean paste

Glutinous rice flour

BACK-STORY The sticky rice cake is an ultimate Chinese-American food for me. My parents and I never ate a single sticky rice cake in China. In fact, my parents almost never even ate rice growing up in Northern China. This is sometimes a bit surprising for people to hear, as you’re typically greeted with an unlimited supply of rice at any Chinese restaurant in the United States. Like many other countries with long histories, China is enormous and has so many distinct regional cuisines. These cuisines are uniquely determined by climate, crops, trade, and tradition. A very simplified generalization is that Northern China has wheat and Southern China has rice. When my parents and I immigrated here, we joined the Milwaukee

Chinese-American community. As you can imagine, it’s a smaller and tighter-knit group than you’d find in other, bigger cities. Folks who might have otherwise preferred to befriend people from similar regions instead found friendship and family with others who spoke different dialects and ate different foods. My wheat-eating parents and I tried sticky rice cakes for the first time here in Wisconsin, of all places. We’ve loved it since. This is one of my favorite (and one of the easiest!) dessert recipes to make and share with others, and I hope you’ll give it a try! And, thanks for sharing your own recipes with me.

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SOUTHERN CHINESE STICKY RICE CAKE ALICE WEI

INGREDIENTS: 1 one-pound bag of glutinous rice flour (can find at any Asian grocery store-example picture included in this recipe) 3 Eggs 3/4-1 cup of white sugar (depending on your preferred level of sweetness; I usually go with 3/4 especially if adding the very sweet red bean paste) 1 cup of neutral oil (canola oil works well) 1 teaspoon baking powder 1 can of coconut milk OR 1.5 cups of milk A small bit of all-purpose (AP) flour for dusting Optional: 1 can of Red Bean Paste, for filling (can also find at any Asian grocery store-example picture included). Alternatively, there are recipes to make your own red bean paste, but the can keeps things simple. White sesame seeds INSTRUCTIONS: Makes approx. 24 small squares 1. Mix rice flour, eggs, sugar, oil, baking powder, milk together (all ingredients except optional red bean paste and optional sesame seeds). 2. Coat a pan (approx. 13”x9”x2”) with non-stick spray and add a light dusting of AP flour over the spray

If no red bean paste filling: 1. Transfer ALL of your liquid rice mixture into the pan 2. Optional: Top with white sesame seeds 3. Cover with aluminum foil 4. Bake at 350°F for 40 minutes covered 5. Remove aluminum foil and bake uncovered for another 15 minutes at 350°F If using red bean paste filling: 1. Transfer HALF of your liquid rice mixture into a pan (approx. 13”x9”x2”) 2. Bake this half at 350°F for 15 minutes (in approx. 13”x9”x2” pan) uncovered 3. Take out of oven, spread an even layer of red bean paste across the baked layer 4. Pour the remaining half of the rice mixture over the red bean paste 5. Optional: Top with white sesame seeds 6. Cover with aluminum foil 7. Bake at 350°F for 30 minutes covered 8. Remove aluminum foil and bake uncovered for another 15 minutes at 350°F To ensure cake is cooked through: stick a chopstick or wooden toothpick somewhere in the center. If nothing sticks to the stick, then it’s done! If it’s not done, then bake for another 10 minutes or so. Please text/call/email with any questions and/or just to catch up :)

SAMOA CHEESECAKE MADI KENZIE

CHEESECAKE INGREDIENTS 24 Oreo cookies (used instead of graham cracker for crust) 4 Tbs melted butter Pinch of salt 3 bricks (8 oz each) of cream cheese softened 1 cup granulated sugar 1 cup sour cream 2 tsp vanilla extract 3 eggs SAMOA TOPPINGS 2 cups shredded sweetened coconut 1 ¾ cups caramel dip/sauce 4 oz dark chocolate (highly recommend Ghirardelli melting wafers) CHEESECAKE INSTRUCTIONS Preheat oven to 325, grease 9-inch springform pan*. Wrap outside of pan REAL WELL with aluminum foil (at least 2 layers) so there’s no area for water to leak through Smash Oreos in food processor or with a utensil of your choosing in a Ziplock bag. Add melted butter until well combined and press into the bottom of the pan. Place the springform pan in a larger roasting dish, and begin to heat up a tea kettle or pot of boiling water. Set aside.

Beat cream cheese on medium speed for 3 minutes with electric mixer. Add sour cream and vanilla, beat for one more minute. Make sure to pause to scrape sides/bottom of bowl as needed. Add eggs one at a time, beating on low speed in between until just blended. Don’t overbeat. Pour into crust. Place your springform pan/larger pan into bottom shelf of your oven. Carefully take the water you boiled and add it to the larger pan so it surrounds the springform but does not splash over the sides. You want it to come up about 1 inch along the side of the springform pan. Bake 1 hour 30 minutes until center is almost set (just a little bit jiggly). Turn oven off and crack oven door, leave put for 1 hour for it to set. Remove springform pan, let cool to room temp, and run a knife around edges of pan. Cool in refrigerator for at least 4 hours to overnight. Remove springform, top with Samoa topping (instructions below), refrigerate for approx. 15 minutes for topping to set. FEAST!

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SAMOA TOPPING INSTRUCTIONS Preheat oven to 350. Spread coconut in even layer across a baking sheet lined with parchment paper or aluminum foil. Bake for about 6 minutes until coconut looks slightly golden. Remove, stir, and bake for an additional 3-4 minutes until the new layer is light golden. WATCH CLOSELY ITS EASY TO BURN. Dump into mixing bowl.

HOMEMADE CARAMEL SAUCE INGREDIENTS: 1 ½ firmly packed light brown sugar

Add 1 cup caramel sauce to coconut and stir. If caramel is very stir-able warm briefly in microwave. Spread ½ cup caramel sauce on top of chilled cheesecake. Then top with coconut/caramel mixture and spread evenly across cheesecake. Pour melted chocolate into piping bag or a Ziplock bag with a little bit of the corner cut off works just as well. Pipe in stripes (or whatever pattern you fancy) onto cheesecake. Repeat piping with remaining caramel sauce. *You can use a fancy springform pan (that makes it look the prettiest), or any other pie pan, or even cupcake form if you want and it still works pretty well!

1/3

cup light corn syrup

tsp salt

cup heavy cream

tbs (3/4 stick) unsalted butter cut into 6 pieces

INSTRUCTIONS In 4 qt saucepan over medium heat combine brown sugar, corn syrup, butter and salt. Cook until mixture is bubbling aggressively (takes about 9 minutes) and ONLY STIR DURING THE FIRST 2-3 MINUTES. Remove from heat. Carefully stir in ¼ cup of heavy cream, once incorporated stir in the second ¼ cup Let cool at room temperature

CHAI CHEESECAKE SHILPA KALLURU

INGREDIENTS Crust: 34 (160g) Parle G cookies or graham crackers ½ cup melted unsalted butter ¼ tsp salt Chai Concentrate (can approximate/add however you want): ½ cup water 2 teabags black tea (or 1-2 tbsps loose tea) (*** my favorite is red label) ½ tsp ground cardamom ½ tbsp minced ginger 1-2 Cinnamon sticks Chai Cheesecake: 2 8oz packages cream cheese, room temp ½ cup granulated sugar 2 eggs, room temp ¾ cup Greek yogurt 1 tbsp cornstarch 1/3 cup chai concentrate

INSTRUCTIONS Crust: • Add cookies or crackers to blender, process until fine crumbs • Pour into bowl, add melted butter & salt, mix well • Pur into 23cm (springform pan), press into even layer Chai Concentrate: • Add water, black tea, cardamom, ginger, cinnamon into small saucepan • Bring to a boil and simmer for 5 min • Strain into cup until you have 1/3 cup concentrate Cheesecake: • Preheat oven to 325 degrees F • Add cream cheese into large bowl (in stand mixer if you have one) • Using paddle attachment, cream the cream cheese until smooth/fluffy (a few minutes) • Add granulated sugar & mix for 4 minutes on medium • Add eggs one at a time, mixing well between each addition • Add Greek yogurt, cornstarch, chai concentrate, mix for 5 minutes • Pour batter over crust, spread into even layer, tap pan on counter to get rid of bubbles • Bake for 40 minutes (center should slightly wiggle when shaken) • Let cool completely and refrigerate before serving • (optional) serve with whipped cream & parle G biscuits

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CHOCOLATE MINT BROWNIES THERESA UMHOEFER

INGREDIENTS 1 box of your favorite brownie mix Water, vegetable oil, and egg called for on brownie mix box 2 cups powdered sugar ½ cup softened butter 2 tbsp crème de menthe 1 cup chocolate chips 6 tbsp butter

INSTRUCTIONS 1. Make and bake brownies as directed on box. Cool completely on cooling rack. 2. Beat together powdered sugar, softened butter, and crème de menthe with electric beater until smooth. 3. Spread on cooled brownies. 4. Melt and stir together chocolate chips and 6 tbsp butter. 5. Cool and spread on green layer.

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Edited and proofread by Gabrielle Avery. Book layout and design by Nadia Lohse. Printed and bound by Lulu.com. May, 2020