Cookbook

recipes by design A Collection of Favorite Recipes By the creative minds of Typography III

Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University, San Luis Obispo, CA

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TABLES OF CONTENTS

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- Savory “There is no sincerer love than the love of food.�

-George Bernard Shaw

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Cajun Shrimp Alfredo 6

Directions: Ingredients: 1 lb shrimp, peeled and deveined 2 tablespoons creole seasoning 1 ½ tablespoons olive oil 1 ½ tablespoons butter 8 ounces sliced mushrooms 2 teaspoons garlic powder 1 cup tomato, diced, fresh or canned 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup onion, diced, divided 8 ounces linguine ½-1 tablespoon tony’s creole seasoning

Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.

Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.

Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.

While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp.

Cook for about 3 to 5 minutes or until the shrimp turns pink.

When the shrimp has cooked add the cream and the other addition of creole seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.

Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.

When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

Recipe submitted by: Nicole Bergmann 7

spam musubi 8

Directions: Ingredients: 5 cups cooked rice, room temperature 5 sheets nori (seaweed) 1 (12 oz.) can Spam ½ cup Teriyaki Sauce Furikake, to taste (Japanese rice seasoning) (requires spam musubi maker)

Cut Spam into 10 slices. Fry until slightly crispy.

Remove and drain on plate lined with paper towels.

In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to low.

Add Spam slices, coating them in the mixture.

When mixture has thickened, remove spam from pan.

Lay a sheet of nori lengthwise on a clean surface.

Moisten lower half of musubi maker, and place on lower third of nori.

Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake.

Top with slice of Spam. Remove musubi maker.

Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it.

Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

Recipe submitted by: Ashley Andrews 9

Hamachi Poke with

Pineapple Poi & Taro Chips 10

Directions: Ingredients: Hamachi Poke: 2 tablespoons extra-virgin olive oil 2 tablespoons sake 2 tablespoons mirin 3 tablespoons fresh lemon juice 1 teaspoon grated fresh ginger 1 tablespoon finely chopped Maui onion Freshly ground black pepper 1 pound sashimi-grade hamachi (cut into ½ inch cubes) ¼ cup chopped sea beans Sea Salt Pineapple Poi: 2 teaspoons xanthan gum 4 cups fresh pineapple chunks Taro Chips: 1 small taro root Vegetable oil for frying Salt

In a medium nonreactive bowl, combine the oil, sake, mirin, lemon juice, ginger, and onion. Whisk together. Season with salt and pepper to taste (keep in mind the sea beans will also be salty).

Add the hamachi and sea beans. Gently toss with a rubber spatula to completely coat the fish and sea beans with the marinade. Cover and refrigerate for at least 1 hour for the flavors to combine while you make the pineapple poi and taro chips.

Place ¼ cup water in a blender, followed by the xanthan gum. Add the pineapple chunks and blend on high speed until the pineapple is pureed and the mixture is smooth with a sticky consistency.

Transfer to a container, cover, and refrigerate until ready to use.

Peel the taro root and slice very thinly with a sharp knife or mandoline. Place the slices in large bowl of cold water to keep them from discoloring.

In a large heavy pot, heat about 3 inches of oil to 350 degrees F. Drain the taro slices and pat dry completely. Add the slices to the hot oil in batches, being careful not to overcrowd the pot. Fry until crisp and lightly golden, about 2 minutes. Remove with a slotted spoon and transfer to paper towels to paper towels to drain. Sprinkle with salt. Cool completely before serving.

Recipe Credit of Chef Marcel Vigneron Recipe submitted by: James Butler

Place large spoonfuls of the pineapple poi on serving dishes. Using a slotted spoon, ladle the hamachi poke over the pineapple and sprinkle with sea salt.

Place a couple of taro chips alongside.

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Bertolucci’s

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Gourmet Grilled Cheese

Directions: Ingredients: 2 pieces sliced sourdough ½ fresh ripe tomato 1 slice Jarlsberg cheese 1 slice Provolone cheese 1 slice Colombus Peppered Turkey Breast 2 tablespoons of butter

Preheat skillet over medium heat.

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

Add slice of Jarlsberg cheese on non-buttered side.

Slice half tomato into thin slices and place on top of cheese.

Gently place slice of turkey breast on top of tomato slices.

Add slice of Provolone cheese on top of turkey.

Place second slice of bread on top of sandwich butter-side-up.

Grill until lightly browned and flip over; repeat process until cheese is melted.

When cheese has melted, remove from skillet using spatula and cut in half diagonally.

Recipe submitted by: Albert Chang 13

TOSTADA CRISP

ostada Crisp by Kathy Choi

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Tos tad aC risp by Kat hy Cho i

a Cthin Chop 1 head of lettuce into rispieces. p byChop 1 red bell pepper into small strips. Set aside.Kat

hy C

hoi

Tos tad

Salsa mix: dice 2 tomatoes and 1 onion then place into a bowl. Cut lime and squeeze over diced tomatoes and onions. Add a large pinch of salt and pepper, mix, and set aside. (Add a squirt of Tapatío for a kick.) aC risp

Cr

by

isp

Ka

Kat ho h y yC C th hoi

by

Cut avocado in half then slice vertically into one avocado half making thin slices. Use a large spoon to scoop out avocado slices and set aside. i

Tosta d

Tosta d

da

1 red bell pepper 1 head of lettuce 1 avocado feta cheese mozzarella cheese small tortillas (Mission Artisan Tortillas) Kath tostada shells y (Guerrero Choi Tostada Shells) Tosta d1a whole Crisp cooked Rotisserie Chicken b K athy Teriyaki ySauce Choi Tapatío Sauce

Preparation: Shred Rotisserie chicken and place 1/2 of shredded chicken over pan. Add 2 tbsp. of teriyaki sauce and mix. Keep lid on at low heat.

sta To

y

Ingredients:

Directions:

a Cri

sp by Salsa Kath y Ch oi 1 onion 2 tomatoes 1 lime

Assembly: Place 1 small tortilla on pan and heat up for 1 minute; flip occasionally. While heating, sprinkle mozzarella cheese over 1 round tostada shell and microwave for 30 seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell.

Place 1/2 cup of shredded teriyaki chicken onto tostada base.

Tosta d

a Cri

sp b

Add two spoons of salsa mix on top of chicken and spread evenly.

ris pb ho i

Recipe submitted by: Kathy Choi

K a thy C

Place red bell pepper strips on top along with 1/4 of the sliced avocados.

y

Add small handful of lettuce and spread evenly.

Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada.

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REALLY GOOD GUAC 16

Directions: Ingredients: 2 Large Avocados ¼ cup sweet yellow onion ¼ cup chopped cilantro Juice of one lime Chopped up pickled jalapeño slices 1 teaspoon of jalapeño juice Salt and pepper to taste

Slice open those ripe avocados and mush out the innards into a bowl. Remove the pits and discard.

Chop up some onions, cilantro, and jalapeños.

Add them to the bowl along with the juice of one lime. Now mush it all up! No special mushing technique required, but feel free to make one up.

Add 1 tsp. of jalapeño juice for added spiciness if desired.

Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.

Recipe submitted by: Kelsey Dodge 17

GREEN GRILLED

AVOCADOS 18

Directions: Ingredients: Avocado Olive Oil Artichoke Hearts Sun dried tomatoes Kalamata Olives Feta Cheese

Cut avocados in half and remove pit.

Slice the avocado into chunks, maintaining the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado.

Drizzle the avocado with olive oil, sundried tomato infused olive oil is a great for this recipe.

Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese.

Place on barbecue for 5-10 minutes depending on the heat of your barbecue.

Recipe submitted by: Samantha Gee Recipe by: Tammilee Tips 19

Cajun Shrimp Alfredo 20

Directions: Ingredients: 1 lb shrimp, peeled and deveined 2 tablespoons creole seasoning 1 ½ tablespoons olive oil 1 ½ tablespoons butter 8 ounces sliced mushrooms 2 teaspoons garlic powder 1 cup tomato, diced, fresh or canned 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup onion, diced, divided 8 ounces linguine ½-1 tablespoon tony’s creole seasoning

Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.

Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.

Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.

While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp.

Cook for about 3 to 5 minutes or until the shrimp turns pink.

When the shrimp has cooked add the cream and the other addition of creole seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.

Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.

When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

Recipe submitted by: Nicole Bergmann 21

Cajun Shrimp Alfredo 22

Directions: Ingredients: 1 lb shrimp, peeled and deveined 2 tablespoons creole seasoning 1 ½ tablespoons olive oil 1 ½ tablespoons butter 8 ounces sliced mushrooms 2 teaspoons garlic powder 1 cup tomato, diced, fresh or canned 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup onion, diced, divided 8 ounces linguine ½-1 tablespoon tony’s creole seasoning

Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.

Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.

Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.

While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp.

Cook for about 3 to 5 minutes or until the shrimp turns pink.

When the shrimp has cooked add the cream and the other addition of creole seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.

Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.

When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

Recipe submitted by: Nicole Bergmann 23

Cajun Shrimp Alfredo 24

Directions: Ingredients: 1 lb shrimp, peeled and deveined 2 tablespoons creole seasoning 1 ½ tablespoons olive oil 1 ½ tablespoons butter 8 ounces sliced mushrooms 2 teaspoons garlic powder 1 cup tomato, diced, fresh or canned 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup onion, diced, divided 8 ounces linguine ½-1 tablespoon tony’s creole seasoning

Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.

Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.

Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.

While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp.

Cook for about 3 to 5 minutes or until the shrimp turns pink.

When the shrimp has cooked add the cream and the other addition of creole seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.

Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.

When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

Recipe submitted by: Nicole Bergmann 25

Cajun Shrimp Alfredo 26

Directions: Ingredients: 1 lb shrimp, peeled and deveined 2 tablespoons creole seasoning 1 ½ tablespoons olive oil 1 ½ tablespoons butter 8 ounces sliced mushrooms 2 teaspoons garlic powder 1 cup tomato, diced, fresh or canned 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup onion, diced, divided 8 ounces linguine ½-1 tablespoon tony’s creole seasoning

Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.

Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.

Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.

While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp.

Cook for about 3 to 5 minutes or until the shrimp turns pink.

When the shrimp has cooked add the cream and the other addition of creole seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.

Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.

When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

Recipe submitted by: Nicole Bergmann 27

Cajun Shrimp Alfredo 28

Directions: Ingredients: 1 lb shrimp, peeled and deveined 2 tablespoons creole seasoning 1 ½ tablespoons olive oil 1 ½ tablespoons butter 8 ounces sliced mushrooms 2 teaspoons garlic powder 1 cup tomato, diced, fresh or canned 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup onion, diced, divided 8 ounces linguine ½-1 tablespoon tony’s creole seasoning

Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.

Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.

Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.

While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp.

Cook for about 3 to 5 minutes or until the shrimp turns pink.

When the shrimp has cooked add the cream and the other addition of creole seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.

Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.

When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

Recipe submitted by: Nicole Bergmann 29

Cajun Shrimp Alfredo 30

Directions: Ingredients: 1 lb shrimp, peeled and deveined 2 tablespoons creole seasoning 1 ½ tablespoons olive oil 1 ½ tablespoons butter 8 ounces sliced mushrooms 2 teaspoons garlic powder 1 cup tomato, diced, fresh or canned 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup onion, diced, divided 8 ounces linguine ½-1 tablespoon tony’s creole seasoning

Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.

Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.

Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.

While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp.

Cook for about 3 to 5 minutes or until the shrimp turns pink.

When the shrimp has cooked add the cream and the other addition of creole seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.

Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.

When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

Recipe submitted by: Nicole Bergmann 31

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