San Francisco Public Works Cookbook 2020 by sfpublicworks

Together at the Table

COOKBOOK a collection of all-season recipes from the San Francisco Public Works family

Welcome! THANK YOU

FOR JOINING US AT THE TABLE.

2020 has been a year that has brought innumerable challenges to our City and to all of us personally and professionally. But nothing brings us together like good food, so the first Annual Public Works Cookbook was born. Our diversity of cultures gives us strength as a team and makes for a good potluck dinner! We share our recipes and stories with you in a spirit of gratitude for all the things that have nourished us during this time and end this year with hope and an abiding passion for the work we do in service to our community and to each other. From our home to yours, The San Francisco Public Works Family

Starters & Sides Olives with Citrus Zest & Fried Herbs Brett Desmarais, Landscape Architecture pg. 2

Menu Taste of Summer in Winter

Lizzy Hirsch, Landscape Architecture pg.8

Persimmon Burrata Salad

Apple Pie Oatmeal

Papaya Salad

Sour Cream and Blueberry Coffee Cake with Streusel Topping

Susan Nawbary, Urban Forestry pg. 3

Olivia Lee, Project Controls & Services pg. 4

Zero Waste Scrambled Eggs with Leftover Pico De Gallo and Tortilla Chips Ritha M. Rivas, Architecture pg. 5

Traci Lawrence, Street Environmental Services pg.9

Jeanne Pon, Construction Management, Infrastructure pg. 10

Pumpkin Apple Streusel Muffins

Jeanne Pon, Construction Management, Infrastructure pg. 12

Corn Bread

Arroz Mexicano Rojo (Mexican Rice)

Coconut Jollof Rice

Spanakopita

Pansy Lam, Contract Preparations & Project Controls pg. 6 Jumoke Akin-Taylor, Project Management, Buildings pg. 7

Patty Solis, Architecture pg. 14

Eoanna Goodwin, Architecture pg. 16

Main Course Egg in the Basket (Two Ways)

Lucky Mushroom Soup

Pinwheel Sandwiches

Hearty Vegan Tomato Noodle Soup

The Cool Crispy Shrimp Tostada

Jen’s Famous Refrigerator Chicken

Cachapas

Company Pot Roast

Linguine with Clams

Pot Au Feu (“Pot on the Fire”)

Chunky Sausage Tofu Root

Rotkohl (Traditional German Braised Red Cabbage)

Deepak Thakur, Construction Management, Infrastructure pg. 20 Deepak Thakur, Construction Management, Infrastructure pg. 22 Patricia Eleanor Palma, Urban Forestry pg. 23 Melina Markarian, Architecture pg. 24 Nick Ancel, Landscape Architecture pg. 25 John Seagrave, Hydraulic Engineering pg. 26

Michael B. Smith, Electrical & Mechanical Engineering pg. 27 Nicky Woo, Policy & Communications pg. 28

Jennifer Cooper, Landscape Architecture pg. 30

Michael O’Brien, Construction Management, Buildings pg. 31 Brett Desmarais, Landscape Architecture pg. 32 Heike Kaiser, Landscape Architecture pg. 34

Main Course (cont.) Roasted Chicken with Citrus & Arak

Koa’s Mediterranean Melange Lamb Stew

Arroz a La Valenciana (Valencia Rice)

Korean BBQ Galbi

Paella Agresif

Pastel Azteca (Mexican Chicken Lasagna)

Gallo Pinto (Rice & Beans)

Racheladas

Pasta All’Aglio Bambino Bastardo with Homemade “Improv” Pesto

Kale & Cannellini Ragout

Recipe by Heike Kaiser, Landscape Architecture pg. 35 Ritha M. Rivas, Architecture pg. 36

Albert Ko, Construction Management, Buildings pg. 38 Ritha M. Rivas, Architecture pg. 40

Derek H. Chan, Electrical & Mechanical Engineering pg. 42

Koa Pickering, Landscape Architecture pg. 44 Julie An, Landscape Architecture pg. 46 Patty Solis, Architecture pg. 48

Rachel Gordon, Policy & Communications pg. 50 Carla Short, Operations pg. 52

Desserts Tourteau Fromager (Goat Cheesecake)

Healthy Banana Chocolate Chips Muffins

Persian Rice Pudding

Flan No. 6

Basbousa (Almond Coconut Semolina Cake)

Bourbon Pecan Pie

Iced Lemon Loaf

3-Ingredient Coconut Macaroons

Gooey Butter Cake

Pumpkin Cheesecake with Pecan Crust

Brett Desmarais, Landscape Architecture pg. 56 Heike Kaiser, Landscape Architecture pg. 58 Heike Kaiser, Landscape Architecture pg. 59

Jeanne Pon, Construction Management, Infrastructure pg. 60 Carla Short, Operations pg. 62

Great Aunt Margaret’s Scottish Shortbread Andrea Alfonso, Landscape Architecture pg. 64

Winny Saputra, Accounting pg. 65

Lourdes Garcia, Architecture pg. 66 Ken Spielman, Disability Access Coordinator, Infrastructure pg. 68 Melinda Hespen, Construction Management, Buildings pg. 69 Marilyn Thompson, Architecture pg. 70

n othin g b ri ngs pe o ple

together lik e go o d fo o d

STARTERS & SIDES 1

Olives with Citrus Zest and Fried Herbs RECIPE BY BRETT DESMARAIS L a ndsc ape Arc hi t ec t ure

PREP TIME

10 min.

INGREDIENTS: 1 Orange 1 Lemon

COOKING TIME

2 min.

SERVING SIZE

5-6

ETHNIC

Mediteranean

3 tbsp.

Olive oil

Sage leaves

Rosemary leaves

Garlic, small clove

1/2 tsp.

Crushed red pepper flakes

1 lb. Mixed olives black Niรงoise and green Castelvetrano

DIRECTIONS: VEGETARIAN

Yes

Step 1

Use a vegetable peeler to cut 5 or 6 wide strips of zest (total) from the orange and lemon. Step 2

Heat a skillet over medium heat. Add the oil, sage, rosemary and garlic; cook for about 20 seconds or until the herbs stop sizzling. Turn off the heat. Step 3

Stir in the olives, citrus zests and the crushed red pepper flakes, then transfer to a deep bowl. Finely grate the remaining zest from the orange and lemon directly into the bowl. Stir to incorporate. Step 4

Serve warm. Or, cool, discard the garlic, cover and refrigerate.

SPECIAL TIPS: Whatever olives you can find, I recommend the olive bar at Whole Foods. The more colorful the olives the better it will look. This goes great with a cocktail. 2

Persimmon Burrata Salad RECIPE BY SUSAN NAWBARY Ur ban Forest r y

PREP TIME

10-20 min.

COOKING TIME

0 min.

SERVING SIZE

INGREDIENTS: 2

Fuyu persimmons, peeled and cut into thin slices, seeds removed

8 oz.

Burrata

½ cup

Dried cranberries

½ cup

Roasted and salted pistachios

2 tbsp.

Extra-virgin olive oil

¼ tsp.

Ground black pepper

¼ tsp.

Flaky sea salt (like Maldon)

ETHNIC

N/A

DIRECTIONS: VEGETARIAN

Yes

Step 1

Arrange persimmon slices on a platter or four individual plates. Step 2

Top with Burrata, cranberries and pistachios. Step 3

Then garnish with olive oil, pepper and flaky sea salt.

BEHIND THE RECIPE My landlady has a persimmon tree that is exploding with persimmons. She gave me a giant bag of them along with this recipe. 3

Papaya Salad RECIPE BY OLIVIA LEE Projec t Cont rol s & Ser vi c es

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

30-60 min.

0 min.

Asian

INGREDIENTS: 2 cups

Shredded green papaya

1 tsp.

¼ cup

Ground dried shrimp

1 tbsp.

Roasted besan (chickpea powder)

2 tbsp. Garlic infused oil with garlic chunks (prepared ahead of time)

15 leaves

Finely chopped basil

2 tbsp.

Ground roasted peanuts

¼ cup

Shredded carrots

Fish sauce

6 tbsp. Garlic infused tamarind sauce with garlic chunks (prepared ahead of time) 1 tbsp.

Lemon juice

4 tbsp. Shredded onion soaked in sweet rice vinegar (overnight)

DIRECTIONS: Step 1

Place all solid ingredients in a big mixing bowl. Step 2

Add liquid ingredients on top. Step 3

Mix all ingredients together. Step 4

Add chili flakes if desired.

BEHIND THE RECIPE I concocted this recipe to serve to my parents some years ago. I wanted to add some color, texture and flavor to a simple green papaya salad. My mom loved it. My dad thought the salad was more of a filler taking some space away from the main course. Hope you will try making this simple salad. Happy cooking!

ZerowithWaste Scrambled eggs leftover pico de gallo And tortilla chips R E C I P E B Y R I T H A M . R I VA S Arc hi t ec t ure

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

3 min.

5 min.

Mexican-American

Yes

INGREDIENTS: 1/4 cup Left over pico de gallo (tomato and onions) 1 bag Leftover tortilla chips 2 tsp. Olive oil 3 Eggs Pepper and salt

DIRECTIONS: Step 1

Heat 2 tsp. of olive oil to pan. Step 2

Add the pico de gallo, sautĂŠ until onion is golden. Step 3

Add the tortilla chips, stir until soft. Step 4

Add pepper and salt. Step 5

Add 3 eggs and mix or previously blended in a separate bowl.

SPECIAL TIPS: Vegetable oil in lieu of olive oil. Some Mexican restaurants have other type of salsas, all of them can be used in the same way. If food is in good condition, always try to think about potential use of food before throwing it away.

Corn bread R EC I P E BY PA N S Y L A M

Co ntra ct Prepar at i on & Proj ec t Cont rol s

INGREDIENTS: 1 cup

Yellow cornmeal

1/2 tsp

Salt

1 cup

All-purpose flour

1 cup

Milk

1/4 cup

Sugar

Large egg

4 tsp.

Baking powder

1/4 cup

Cooking oil

DIRECTIONS: Step 1

Preheat oven to 425 degrees and coat inside of a 9-inch pie plate, cast iron skillet or 8 x 8-inch casserole dish with non-stick spray (or butter for more flavor). Step 2

In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt until evenly combined. Step 3

In a separate bowl, whisk together the milk, egg and cooking oil. Step 4

Pour the bowl of wet ingredients into the bowl of dry ingredients and stir until everything is moist. Avoid over-stirring. Itâ&#x20AC;&#x2122;s okay if there are a few lumps. Step 5

Pour the batter into the prepared dish and bake for about 20 minutes, or until the top and edges are golden brown. Step 6

Cut into 8 pieces and serve.

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

15 min.

20 min.

N/A

Yes

Coconut Jollof Rice R E C I P E B Y J U M O K E A K I N -TAY L O R Project Manag ement , Bui l di ng s

INGREDIENTS:

DIRECTIONS:

Medium sweet onions

Step 1

Large plum tomatoes

2 Habanero pepper (adjust to your level of spiciness) 2

Large red bell peppers

Orange bell pepper (optional)

1 tbsp.

Garlic powder/salt

1 tbsp.

Dried thyme

1 tbsp.

Curry powder

Stick of butter (½ cup) (you can substitute with any oil of your choice)

Bay leaves

2 tbsp.

Chicken bouillon (Knorr)

2 cups

Chicken broth (I use organic)

3 cups

Water

2 cans

Coconut milk/cream

5 cups Rice Salt and pepper to taste

SPECIAL TIPS: Substitute butter with healthier oils of your choice. It does taste better with butter! Stir in a lot of love; it makes a difference!

BEHIND THE RECIPE: “Jollof rice, or jollof, also known as benachin in Wolof, is a one-pot rice dish popular in many West African countries, such as The Gambia, Senegal, Ghana, Nigeria, Benin, Cameroon, Sierra Leone, Côte d’Ivoire, Liberia, Togo and Mali. It is also called ‘reddish one-pot dish’ and varies in these countries” – Wikipedia

Blend onions, tomatoes, bell pepper and habanero peppers in a blender to form a smoothie-like mixture. Add the blended mixture, bay leaves, thyme, chicken bouillon, curry and chicken broth to a Dutch oven pot and let it simmer on medium heat for about 10 minutes. Bring to a boil and reduce heat to medium. Stir frequently to prevent the sauce from sticking to the pot. Step 2

Put the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear. Add the rice to the Dutch oven, then pour in coconut/milk cream. Add about 3 cups of water. Step 3

Place the pot of rice in the oven. Bake at 375 degrees for about 15 minutes until tender. Then, stir in the butter, mix thoroughly. Taste for salt and add more salt if needed. If the rice is not tender enough, add a little bit more water and place back in the oven for another 5 minutes. Step 4

I find placing a full pan of water at the bottom of the oven helps keep the food from drying and keeps it moist. Step 5

Serve warm with steamed vegetables and any meat of your choice. (I serve with sautéed spinach, onions and diced red peppers with roasted chicken.) Try it, you’ll thank me!

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

30 min.

60 min.

6-8

Nigerian

Taste of Summer in Winter RECIPE BY LIZZY HIRSCH L a ndsc ape Arc hi t ec t ure

INGREDIENTS: 12

Roma tomatoes

1/8 cup

Olive oil

6 sprigs

Fresh rosemary or thyme

Sea salt

DIRECTIONS: Step 1

Heat oven to 325 degrees and brush a cookie sheet with olive oil. Step 2

Cut Roma tomatoes lengthwise and place on greased cookie sheet with cut-side up.

SPECIAL TIPS: The baking time varies, depending on the ripeness and quality of the Roma tomato. It’s ready when the tomato shrivels but retains some moisture. It could be served as an appetizer or simply on toast.

Step 3

Using a pastry brush, coat each Roma half with olive oil. Step 4

Sprinkle sea salt over each half.

BEHIND THE RECIPE:

Step 5

Chop rosemary or any desired herb into small bits, then sprinkle onto each Roma half.

My mother would bake this during the winter months and often for Thanksgiving. It’s super simple, but adds a burst of flavor that is reminescent of summer and adds brightness to a simple meat dish or piece of toast or bread.

Step 6

Place cookie sheet into slow cooked oven and check tomatoes after 2 hours.

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

10 min.

2 hrs.

4-6

Italian

Yes

Apple pie Oatmeal RECIPE BY TRACI L AWRENCE Street Envi ronment al Ser vi c es

PREP TIME

10 min.

COOKING TIME

12 min.

SERVING SIZE

2 small bowls

ETHNIC

N/A

INGREDIENTS: 1/2 cup

Rolled oats

1 Large apple, peeled and chopped into 1/2-inch pieces 1 tbsp.

Chia seeds

1 tsp.

Ground cinnamon

1/4 tsp.

Ground ginger

1 to 11/4 cups

Unsweetened plant-based milk (oat, almond, coconut, etc.), as needed

11/2 tbsp.

Pure maple syrup

1/2 cup

Applesauce

1/2 tsp.

Pure vanilla extract

VEGETARIAN

Yes

DIRECTIONS: SUGGESTED TOPPINGS: • • •

Walnuts Coconut sugar Granola

BEHIND THE RECIPE: I discovered this recipe by Oh She Glows while on a quest to find interesting and healthy breakfast meals to prepare for my daughter and me during shelter-in-place. This recipe is quick, easy and delicious.

Step 1

In a medium-sized pot over medium heat, whisk together the oats, apple, chia seeds, cinnamon, ginger, salt, milk, maple syrup and applesauce until combined. Step 2

Cook over medium heat for about 9 to 15 minutes, stirring often. When the mixture thickens and the oats soften, it is ready. Step 3

Stir in the pure vanilla extract. Step 4

Pour into a bowl and serve.

Sour Cream and Blueberry Coffee Cake with Streusel Topping RECIPE BY JEANNE PON

Co n s tru ctio n Management, Infrastructure

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

20 min.

20-25 min.

N/A

Yes

BEHIND THE RECIPE: I discovered this recipe in the Palo Alto Times more than 20 years ago when I worked in Silicon Valley. It reminds me of the blueberry cake that is served at Hobee's. I have modified the recipe over the years and generally double the recipe to share with co-workers. I love blueberries so I add extra blueberries. It is great for brunch or for afternoon tea.

INGREDIENTS: COFFEE CAKE:

STREUSEL TOPPING:

1 1/2 cups

All-purpose flour, sifted

3 tbsp.

Flour

1 cup

Granulated sugar

6 tbsp.

Granulated sugar

2 tsp.

Baking powder

3/4 tsp.

Cinnamon

1/2 tsp.

Baking soda

2 tbsp.

Unsalted butter, cold

1/4 tsp.

Salt

Large eggs

1 cup

Sour cream

1/2 tsp.

Vanilla extract

room temperature, beaten

1 cup Fresh blueberries (or other fruit, or nuts, such as walnuts)

DIRECTIONS: COFFEE CAKE:

TOPPING:

Step 1

Preheat oven to 350 degrees. Step 2

In a large mixing bowl, sift flour with baking powder, baking soda, salt and 1 cup of sugar. Step 3

In a separate bowl, beat together the eggs, sour cream and vanilla. Step 4

Add egg mixture to flour mixture and mix until just moistened. Step 5

Grease and flour a 9-inch square baking dish (you can also use an 8-inch square pan, or anything of similar surface area, if you adjust the baking time accordingly).

In a small bowl, mix flour and sugar and cinnamon together. Step 2

Cut in butter with a sturdy fork until the mixture resembles cornmeal (i.e., you should have a mixture of small crumbs, not a smooth mixture). Step 3

Sprinkle topping over batter. Step 4

Bake for 20-25 minutes, until a clean toothpick inserted in the center of the cake comes out dry. Step 5

Cool slightly; serve warm or at room temperature.

Step 6

Pour batter into the baking dish. Scatter the blueberries over the batter.

Pumpkin apple Streusel muffins RECIPE BY JEANNE PON

Co n s tru ctio n Management, Infrastructure

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

25 min.

35 min.

N/A

Yes

BEHIND THE RECIPE: I have been making these pumpkins muffins for 30+ years. Every fall I get requests from my best friends to make them. They are moist and just the right amount of spice. It is great for breakfast, brunch or as a snack with a cup of coffee or tea.

INGREDIENTS: MUFFINS:

STREUSEL TOPPING:

33/4 cups

All-purpose flour, sifted

3 tbsp.

Flour

3 cups

Granulated sugar

3/8 cup

Granulated sugar

11/2 tbsp.

Pumpkin pie spice

3/4 tsp.

Cinnamon

11/2 tsp.

Baking soda

2 tbsp.

Butter, firm

3/4 tsp.

Salt

Large eggs

11/2 cups

Libby’s solid packed pumpkin

3/4 cup

Vegetable oil

room temperature, beaten

3 cup Granny Smith apples (3 medium apples, peeled and chopped)

DIRECTIONS: MUFFINS:

TOPPING:

Step 1

Preheat oven to 350 degrees. Grease or paper-line muffin cups. Step 2

In a large bowl, sift together flour, sugar, pumpkin pie spice, baking soda and salt. Set aside. Step 3

In a medium bowl, combine eggs, pumpkin and oil. Add to dry ingredients. Stir until just moistened. Stir in apples. Step 4

Fill batter in muffin cup to about ¾ full.

In a small bowl, mix flour and sugar and cinnamon together. Step 2

Cut in butter with a sturdy fork until the mixture resembles cornmeal (i.e., you should have a mixture of small crumbs, not a smooth mixture). Step 3

Sprinkle topping over batter. Step 4

Bake for 20-25 minutes, until a clean toothpick inserted in the center of the cake comes out dry. Step 5

Cool slightly; serve warm or at room temperature. SPECIAL TIPS: If you like a larger “muffin top,” fill each muffin cup in pan to the top. I also used 4 Granny Smith apples and double the recipe for the streusel topping because I like more apples and lots of topping on my muffins. This made 32 muffins.

Arroz Mexicano Rojo Mexican rice R EC I P E BY PAT T Y S O L I S

Arch it e c tu re

INGREDIENTS: 2 tbsp.

Vegetable oil

2 cups

Long grain white rice

Onion, finely chopped

3 cups

Chicken stock or hot water with chicken boullion

2 tbsp.

Tomato paste or ½ cup tomato sauce or 2 ripe tomatoes, blended

1 clove

Garlic, sliced

⅓ cup

Frozen peas

1 sprig

Fresh cilantro

Hard boiled egg, sliced in rounds (optional)

SPECIAL TIPS: To make vegetarian, use vegetable bouillon in lieu of chicken stock If you are lucky, you will get a brown crust of rice on the bottom of the pan. Scrape this up and serve—this is the best part!

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

10 min.

20 min.

6-8

Mexican

Adaptable

DIRECTIONS: Step 1

In a large pan, heat oil over medium heat. When well heated but not smoking, add dry rice. Cook rice stirring constantly until it starts to smell slightly toasty and looks a solid white. Step 2

Add onion and stir constantly for about 1 minute until onion gets translucent. Step 3

Stir in tomato (paste, sauce or blended) and garlic. Step 4

Add broth. Adjust salt. Bring to simmer then reduce heat to low. Step 5

Sprinkle top of rice with peas and place cilantro sprig on top. Step 6

Cover with a tight fitting lid and let cook over low for 20 minutes. Do not uncover or stir while it cooks. Step 7

Add sliced egg on top, cover and heat an additional minute, then serve.

BEHIND THE RECIPE: This is an everyday side dish that my mom made growing up. This plus a side of beans makes a perfect simple meal.

Spanakopita RECIPE BY EOANNA GOODWIN

A rch i te c tu re

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

30 min.

40 min.

Greek

Yes

INGREDIENTS

DIRECTIONS:

1 Egg

Step 1

1 lb. Phyllo dough (If there’s an option of a thicker or thinner type, choose the thinner phyllo)

Step 2

1 lb.

Spinach

1 lb.

Feta

1/4 cup

Parmesan cheese

1/4 cup

Cottage cheese

1/2 Onion 1/2 lb.

Butter

Breadcrumbs (optional)

SPECIAL TIPS: If I’m being a pro, I make the filling the night before and then when it’s spanakopita time the next day, it seems way less overwhelming. Let’s be honest, that rarely happens. More often I get lazy and stick the filling in the oven and call it spin dip. If you don’t want to roll each one out, you can also lay half the phyllo down in a pan, pour in the filling, and top with the other half of the phyllo. You will want to butter every couple of sheets. This method is faster, but I don’t think it tastes as good.

BEHIND THE RECIPE: This is my mom’s recipe. I come from a large Greek family, and spanakopita is a staple in our household. She doesn’t use measuring devices, so a lot of her recipes were “a dash” or “a handful or so” or “until it’s right.” I translated this into actual units for you, but know there is no wrong or right when it comes to cheese, butter or salt - there is only not enough.

Preheat oven to 350 degrees.

Chop up the onion really well. Sauté it until it’s translucent. Then, add the spinach until it wilts. I typically go for fresh baby spinach but frozen works, too. If there’s a lot of liquid, you can pour it out and/or add bread crumbs. Set aside. Step 3

Put cheeses and eggs in a large mixing bowl and mix it well with your hands. Then add the spinach and onion mix. Your filling is ready. Step 4

OK, phyllo time. Take the phyllo out of the initial plastic wrap and then cut it into 2-inch or so segments. No measuring tape? Cut it in half, then cut the halves into thirds. Close enough. Step 5

Prep your table with a large sheet of wax paper to make life and cleaning easier. Melt some butter and get a brush if you have one. A (clean) paintbrush works! If not, use a spoon. Roll out your first phyllo dough. Brush melted butter all along the rolled-out phyllo. Step 6

Scoop a spoonful of the filling onto the phyllo roll and roll it up using TWO sheets of phyllo dough at a time and roll like you’re making a paper football going from one corner to the next. If it’s looking ugly, it’s OK, keep going. Once it’s done, put it on a pan. Step 7

One done. Keep going. Each triangle can be touching the next. I try to add as many on one pan as possible. Once your pan is filled, top each triangle with a dab of melted butter because you can never have too much butter. Step 8

Keep it up until you used up all the filling or all the dough, whichever comes first. If you use up all the dough first, you can bake the rest of the filling and use it as a dip. If I use up all the filling first, I freeze the rest of the dough for next time. Step 9

Bake for about 45 minutes or until the top is golden.

you ca nâ&#x20AC;&#x2122;t li ve a

full life

on a n e m pty s to m a ch

MAIN COURSES 19

Egg in the basket (Two Ways) R EC I P E BY D E E PA K T H A KU R

Co n s tru c tion Ma na gement, Inf r ast r uc t ure

INGREDIENTS: 1ST WAY: 2 Slices of bread 1 tsp. Tomato chopped 1 tsp. Onion chopped 1 tsp. Coriander chopped 1 Egg, lightly beaten (choice) Salt to taste Black pepper Olive oil

2ND WAY: 1 Bell pepper small (Any color you prefer) 1 Egg Salt to taste Pepper to taste Red chili flakes Olive oil Shredded mozzarella, if desired

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

10 min.

15 min.

N/A

Yes

DIRECTIONS: 1ST WAY:

2ND WAY:

Step 1

Using a sharp knife, cut out a large circle in the middle of a slice of bread, leaving a half-inch border of crust. Set aside the cut-out circle of bread. Step 2

Wash and pat dry the pepper. Step 2:

Remove the top, stem and seeds.

Heat oil in a pan and sautĂŠ onion, tomato and carrot for 1 minute on medium heat and stir.

Step 3

Step 4

Spoon the mixture into the hole in the slice of bread. Step 4

Carefully pour the egg on top of the vegetable mixture, making sure it does not spill over. Step 5

Season with salt and pepper. Step 6

Can sprinkle mozzarella cheese. It is optional. Step 7

Place the removed circle of bread on top once the egg is cooked, flip over and press down with spatula to make crisp.

Slice the pepper horizontally, into thick rings. Heat the pepper ring in olive oil until it starts to soften. Step 5

Crack the egg inside the ring and cook until the yolk is to your liking. Step 6

Season with salt pepper and chili flakes. Step 7

Cover the rings and cook Step 8

Remaining parts of bell pepper can be used in some stuffing. Step 9

Flip and cook, for 2 to 4 minutes.

Pinwheel Sandwiches R EC I P E BY D E E PA K T H A KU R Constru ction Manag ement , Infr ast r uc t ure

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

15 min.

N/A

Yes

INGREDIENTS:

DIRECTIONS:

Bread slices with crust trimmed off

Step 1

1 tsp.

Butter

2 tsp.

Green chutney

Cheese slices

2 leaves

Romaine lettuce

Grated carrot

1/4 tsp

Chili flakes

1/4 tsp

Oregano

Salt to taste Pepper to season

Gently roll bread slices with a rolling pin. Step 2

Apply water along one edge of a bread slice. Place second slice of bread along the wetted edge and use rolling pin to pinch them together. Next, wet the edge of the third bread slice and attach it to the second slice, and pinch together with a rolling pin. At the end, the three slices of bread should be attached, like cars on a train. Step 3

Apply butter and green chutney on top of the three connected slices of bread. Step 4

Cover the bread with lettuce. Step 5

Sprinkle salt and pepper lightly. Step 6

Add the slices of cheese and sprinkle with chili flakes and oregano. Step 7

Add the grated carrot and salt. Step 8

Gently roll the bread and toppings from one end to the other. Step 9

Keep it in fridge for at least 10 minutes to chill. Step 10

Remove from refrigerator and cut roll into generous round slices. Step 11

Carefully remove plastic wrap and serve! 22

The Cool Crispy Shrimp Tostada R EC I P E BY PAT R I C I A E L E A N O R PA L M A Ur ban Forest r y

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

1 hr.

no cooking

8-10

Mexican

INGREDIENTS: 1

Package of tostada shells

1 bunch

Cilantro

1/2 lb.

Queso anejo cotija

Large red onion

Red vine or Roma tomatoes

Lemons or limes

1 lb.

Large shrimp/prawns, cooked

Large jalapeño

Large orange

2 tsp.

Salt

Clove garlic

Shredded lettuce of your choice

DIRECTIONS: Step 1

Chop onion, cilantro, tomatoes, shrimp, jalapeño and garlic separately and add to large mixing bowl. Step 2

Squeeze juice from orange and lemons or limes into the mixture. Step 3

Add salt to taste.

SUBSTITUTIONS AND SPECIAL TIPS:

Step 5

Possible substitutions are cook’s choice. I like to top off the tostadas with small cubes or slices of avocado. If you like, you can roast the peppers, tomatoes and onion.

Step 6

The secret behind my dish is my culture and healthy choices.

Step 4

Place mixture atop tostada. Sprinkle cheese and shredded lettuce on top. Enjoy!

Cachapas RECIPE BY MELINA MARKARIAN Arc hi t ec t ure

INGREDIENTS: 2 Large yellow or white fresh ears of corn on the cobs 8 tbsp.

Corn muffin mix (Jiffy mix or your favorite)

Butter for spreading on top Fresh cheese (mozzarella or similar) Corn oil for oiling the pan

DIRECTIONS: Step 1

Remove the corn from the cob and place kernels inside a blender. Mix until creamy. Pour into a bowl. Step 2

Place a large non-stick skillet on top of stove at medium-low heat. Grease the skillet with one tablespoon of corn oil. Pour one heaping tablespoon of the mixture at a time into the skillet, forming a round pancake shape. Let cook until golden brown. Flip and cook the other side. Step 3

Remove from heat. While still hot, fold in half and stuff with mozzarella cheese. Spread butter on top. Enjoy!

SPECIAL TIPS: Use frozen corn instead of fresh. Replace cheese with stuffing of your choice like shredded beef or chicken, ham, etc.

BEHIND THE RECIPE: In Venezuela where I grew up these were my favorites made at home during the summer. At first, I could not get the recipe to work here in USA because the corn here is too soft and the pancakes fell apart. One day I discovered that if I add corn muffin mix to the corn it will give it some fiber holding the shape and it did not change the flavor! Now I make these treats normally during the summer. Enjoy this easy but yummy recipe.

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

5 min.

8 - 4â&#x20AC;? pancakes

Venezuelan

Yes

Linguine with Clams RECIPE BY NICK ANCEL L a ndsc ape Arc hi t ec t ure

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

10 min.

20 min.

2-3

Italian

INGREDIENTS: 3

Cloves garlic, minced or crushed

6 tbsp.

Olive oil

1 tbsp.

Flour

1/3 cup

Dry white wine

3/4 cup

Parsley, finely chopped

2 cans

Chopped clams - 61/2 oz each, use liquid from 1 can only, drain other can.

1/8 tsp.

Oregano

8 oz.

Linguine

Grated Pecorino Romano cheese or equal

DIRECTIONS: Step 1

Step 4

Sauté garlic in olive oil briefly. Do not brown.

Cook, stirring constantly over medium heat until sauce is thickened and smooth.

Step 2

Step 5

Stir in flour and whisk until smooth.

Add salt & pepper to taste.

Step 3

Step 6

Gradually add wine, parsley, clams & clam liquid and oregano.

Serve sauce over linguine and top with grated cheese.

SUBSTITUTIONS AND SPECIAL TIPS: To make it extra special, garnish with 1 dozen whole clams. You can use red wine or any kind of pasta. Add hot pepper flakes while the sauce is cooking to spice it up.

BEHIND THE RECIPE: From my mom’s handwritten recipe collection. All the parsley keeps it fresh and green!

Chunky Sausage Tofu Root Meal R E C I P E B Y J O H N S E A G R AV E Hydr aul i c Eng i neer i ng

INGREDIENTS: 2 2 2

Medium potatoes

Onion, any color

Medium beets Medium yams

12-16 oz. 12 oz.

Uncooked spicy sausage Firm tofu

5 cloves Garlic 5 sprigs Basil

2-5 Jalapeno or milder peppers if preferred

PREP TIME

25 min.

DIRECTIONS: Step 1

Skin and/or cut sausage into 3/4-inch chunks. Step 2 COOKING TIME

90 min.

Cut tofu into 3/4-inch chunks. Step 3

Sauté sausage, chopped onions, minced garlic and tofu together till browned. SERVING SIZE

Step 4

During sauté , separately cut potatoes, yams, beets into 3/4-inch chunks. Step 5

Dice jalapeños and basil. ETHNIC

N/A

Step 6

Combine all ingredients in frying pan if large enough or casserole pan, stir thoroughly. VEGETARIAN

Yes/No

Step 7

Bake at 400 degrees until beets soften all the way through, stirring occassionally; may take longer than 75 minute depending on size of beet chunks.

BEHIND THE RECIPE: In 2003 I was unemployed and shopped at KJ’s produce on Divisadero and Page (long gone) for the veggies and tofu, Trader Joes at Geary and Masonic for the sausage. This dish is simple, hearty, inexpensive and reheats well. Sausage and tofu are a great combo; also try bacon wrapped tofu. 26

Lucky Mushroom Soup RECIPE BY MICHAEL B. SMITH Electrica l & Mec hani c al Eng i neer i ng

INGREDIENTS: 3 Campbell’s Cream of Mushroom soup 1/4 cup Butter 1 cup Chopped white button mushrooms 1 cup Chopped portobello mushrooms 1 large White onion, chopped 2 tbsp. All-purpose flour 1 (14.5 oz.) can Chicken or vegetable broth 1 cup Half-and-half

1 tsp. 1 pinch 1 tbsp. 1 tbsp. 1 tbsp. 1 ½ tsp. 1

DIRECTIONS: Step 1

Melt the butter in a large saucepan over medium-high heat. Sauté all the mushrooms and onion for about 5 minutes or until soft. Step 2

Add in 3 cans of mushroom soup and mix in the flour until smooth. Gradually add in the chicken broth and stir for 5 minutes or until thick and bubbly. Step 3

Stir in the half-and-half, add all the spices and sprinkle with cinnamon. Heat through, but do not boil. Step 4

Enjoy!

White pepper or black pepper Ground cinnamon Thyme leaves Herbes de Provence spice mix White sage Dried bay leaf Soy sauce Jalapeño pepper (optional)

PREP TIME

20 min.

COOKING TIME

15 min.

SERVING SIZE

3-6 depending on how it’s served

ETHNIC

SPECIAL TIPS: Try the original recipe first. Great as it is but one can of soup can be deleted if too thick. Would suggest trying with Campbell’s Golden Mushroom Soup if still available in stores. Finished soup is great for a sauce over rice with a side of steamed vegetables.

VEGETARIAN

Yes

BEHIND THE RECIPE: Wendy W. Chan of the Bureau of Architecture graciously shared this delicious recipe with me back in May 2016 when she was working on the 5th floor at 30 Van Ness Ave., as she knew I liked mushroom dishes. Since it is very delicious, I wanted to share this dish with others for their enjoyment. I have made this soup a couple of times, using as many of the ingredients we have available. 27

Hearty Vegan

Tomato noodle soup RECIPE BY NICKY WOO

Po li cy a n d Co mmu nica tio ns

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

30 min. freeze 6 hrs.

45-60 min.

6-8

Vietnamese

Yes

INGREDIENTS:

DIRECTIONS:

6 cups

Water (or vegetable stock)

Step 1

Large ripe tomatoes

(diced into 1-inch pieces)

1 pack

Firm tofu*

While the water is heating to boil, heat oil in a separate pan on high heat. Add lemongrass sticks to hot oil. When lemongrass is fragrant, add diced tomatoes. Cook with closed lid on medium heat for about 3 minutes. Add 1 tsp. of salt and stir.

Carrot (cut into coins about ½-inch thick)

Step 2

2 stems

Lemongrass (cut into 2- or 3-inch sticks)

2 tbsp.

Grated lemongrass (fresh or frozen)

2 tbsp.

Tomato paste

1 tbsp.

Avocado oil (cooking oil)

1-2 tsp.

Salt

2-3 tsp.

Mushroom essence

2 tsp.

Maple syrup

Your choice of noodles

SPECIAL TIPS: To attain the unique chewy texture of the tofu in this soup, press the tofu to drain away the excess water. (You may use a tofu press or your hands.) Break tofu into smaller bite-size pieces. (It is better to tear the tofu with your hands rather than to cut into pieces to help get that “crumbly” feel.) Store in freezer at least 6 hours before cooking. (The longer it freezes, the chewier the texture.) Remove from freezer and thaw about 30 minutes before soup preparation.

Pour the cooked tomatoes into the boiling water and add the carrot coins. Simmer on low heat for about 15 minutes until carrots have softened and tomatoes have cooked into the soup. Step 3

Add the grated lemongrass, tomato paste, mushroom essence, maple syrup, and the remaining portion of salt. Stir well and let the soup simmer on low heat for about 5 minutes. Taste and adjust as needed. Step 4

When the flavor of soup is to your liking, add the tofu pieces, and after bringing to full boil, simmer on low for about 15 more minutes. Step 5

Remove the lemongrass sticks and add your choice of toppings, such as mushrooms and konjaku to make it your own. Step 6

While this soup is traditionally prepared with rice noodles, it may be served with any of your favorite noodles. Enjoy!

BEHIND THE RECIPE: This is a delicious vegan take on a Vietnamese classic. My sister brought me to her favorite “hole-in-the-wall” vegetarian Vietnamese restaurant when I visited her in L.A. many years ago. I ordered their bun-rue, “crab noodles,” and was amazed by the flavors. While unsuccessfully trying to find the flavor locally in the Bay Area (ok, Golden Era’s is pretty good, too), my talented sister re-created this recipe for me and has refined it over the years – it’s even better than the original! My dad also suggested to add a handful of raw shredded cabbage, bean sprouts and a squeeze of fresh lemon or lime. It always warms me up and brings a smile to my face when I enjoy this bowl of delicious hearty vegan tomato noodle soup. 29

Jen’s famous

Refrigerator Chicken JENNIFER COOPER L and s c a p e A rc h i te c tu re

INGREDIENTS: 4

Boneless, skinless chicken thighs

1/2 tbsp.

Olive oil

Medium white onion

Large tomatoes

2 cups

Spinach

adjust to taste: 1 tsp.

Salt

1 tsp.

Pepper

1 tsp.

Garlic powder

1 tsp.

Smoked paprika

Assortment of fresh herbs: thyme, parsley, cilantro, basil Optional: couscous, quinoa or pasta

SUBSTITUION AND TIPS: Alt. to olive oil: coconut oil or butter or a mix. I like to mix butter and olive oil. Alt. to onions: 2 shallots or 3 green onions Alt. to tomatoes: 2 cups sliced mushrooms. You just need something to add juice to the dish! Alt. to spinach: arugula When you are creating the sauce and the chicken is resting, it often releases additional juices. These can be added back to the pan if you need additional liquid. Include basil only at the end as it gets bitter when cooked too early.

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

15 min.

30 min.

N/A

DIRECTIONS: Step 1

Open up the package of chicken thighs and use a scissor to cut off any excess fat. Open the chicken thighs to their full size (they are usually folded in the package) and season one side with salt, pepper, powdered garlic and paprika for a little color. You can include other spices of your choice and/or red pepper flakes if you like it spicier. Step 2

Heat a stainless-steel pan on medium-high heat. Add a large pat of butter or tablespoon of other fat. Add onion of your choice. Sauté until soft and fragrant. While the pan is still hot, push the onions to the edges and add the chicken spiced-side down in the pan. Add the same spices to the side of the chicken facing up. Step 3

Once the chicken is browned, flip it over. Brown for another minute or two and then add tomatoes. Once they start to release juices, scrape any brown bits from the bottom of the pan. Sauté for 1 minute and then turn the heat to medium-low, add any fresh herbs and cover with lid. The juices will start to release and will slowly steam the chicken the rest of the way, helping to hold in the juices. Step 4

After about 5 minutes, check the chicken with a quick-read thermometer and when it reaches 145 degrees, remove the chicken from the pan. If there is still a lot of juice in the pan, remove the lid and turn the heat back up and let the sauce simmer until it is the right thickness to use as a sauce. Step 5

Add greens at this time and simmer with the juices until wilted. If the pan is getting dry, you can add a splash of chicken stock, wine, or squeeze of lemon to create more of a sauce.

BEHIND THE RECIPE: I developed this dish over the years adapting various recipes to my own taste and ease. It’s very easy to dry out chicken breast, so using chicken thighs and cooking them in this way really helps keep them juicy! I didn’t realize I was doing anything noteworthy until my partner, Chris, mentioned that it was my specialty! Always a crowd pleaser on a busy weeknight. 30

Company Pot Roast (inspired by ina garten) MICHAEL Oâ&#x20AC;&#x2122;BRIEN

Constru ct i on Manag ement , Bui l di ng s

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

30 min.

3 hrs.

N/A

INGREDIENTS:

DIRECTIONS:

1 (4 to 5 lbs.)

Step 1

Prime boneless beef chuck roast, tied

Kosher salt and freshly ground black pepper All-purpose flour Good olive oil 2 cups

Chopped carrots (4 carrots)

2 cups

Chopped yellow onions (2 onions)

2 cups

Chopped celery (4 stalks)

2 cups 5

Chopped leeks, white and light green parts (2 to 4 leeks)

2 cups 2 tbsp.

Good red wine, such as Burgundy

Large garlic cloves, peeled and crushed

Cognac or brandy

1 (28 oz.) can Whole plum tomatoes in puree 1 cup Chicken stock, preferably homemade 1

Chicken bouillon cube

3 branches

Fresh thyme

2 branches

Fresh rosemary

1 tbsp.

Unsalted butter, at room temperature

Preheat the oven to 325 degrees. Step 2

Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 11/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate. Step 3

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt and 11/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 21/2 hours, until the meat is fork-tender or about 160 degrees internally. Turn the heat down to 250 degrees after about an hour to keep the sauce at a simmer. Step 4

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast and slice the meat. Serve warm with the sauce spooned over it.

Pot au Feu (“Pot on the Fire”) RECIPE BY BRETT DESMARAIS

Lan ds c a p e A rc h i tectu re

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

20 min.

2 hrs.

5-6

French

INGREDIENTS:

DIRECTIONS:

2 lbs. Beef chuck, chopped 4 cups Beef broth 1 Yellow onion, diced 3 Cloves of garlic, thinly sliced 1/2 tbsp. Olive oil 1 tsp. Salt 1/2 tsp. Ground black pepper 1/2 tsp. Whole black peppercorns

Step 1

Carrots, peeled and chopped

Bay leaves

Cover partially and cook for another hour. Stir occasionally and add another 1/2 to 1 cup of beef broth if it cooks down too much.

Yellow potatoes, peeled and chopped

1/2 tbsp

Double concentrated tomato paste

1/2

Baguette, sliced and toasted

Heat olive oil in a large Dutch oven over medium heat. SautĂŠ onion and garlic until translucent (about 10 minutes). Step 2

Add the chopped chuck, stirring until brown (about 5 minutes). Step 3

Add 3 cups of beef broth, salt, ground pepper and peppercorns. Cover and bring to a boil, then reduce the heat to low and cook for 30 minutes. Step 4

After 30 minutes, add the carrots and bay leaves. Step 5

Step 6

After one hour, add the potatoes, tomato paste, and lemon juice. Cook for another 25 minutes, until the potatoes are tender. Step 7

Remove the bay leaves and serve the beef dish with toasted bread.

Juice from half a lemon

BEHIND THE RECIPE: This is a classic French winter dinner. I found the recipe in a vintage cookbook and made some adjustments over time.

Rotkohl (Traditional German Braised Red Cabbage) RECIPE BY HEIKE KAISER L a ndsc ape Arc hi t ec t ure

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

30 min.

2.5 hrs.

German, Austria

Yes

INGREDIENTS: 3 lbs. Red cabbage, very thinly sliced (I usually use one head without measuring) 2 Large red onions, finely diced 2 Large Granny Smith or other semi-tart apples, peeled, cored and diced 1/2 cup Butter or vegetable oil 4 tbsp. Red currant jam or cherry preserves (optional)

SUBSTITUTIONS AND SPECIAL TIPS: Cinnamon can be added, too. Can also be done in an instant pot and will reduce the cooking time by 2 hrs!

Melt the butter in a Dutch oven (or regular large steel pot) over medium-high heat and cook the onions until caramelized and just beginning to brown, 7-10 minutes.

For parents: My toddler daughter loves it, too, and has been eating braised cabbage since she was 6 months old (without the cranberries at first - choking hazard!).

Step 3

My grandmother made this seasonal dish a few times when I grew up during the cold German winters. I would sit in her kitchen on Saturdays, inhaling the sweet and sour smells and waiting until the cabbage was ready, which was usually served with slices of beef, gravy and potato dumplings. Yummy! Such a comfort dish when itâ&#x20AC;&#x2122;s freezing outside. 34

Step 1

Step 2

BEHIND THE RECIPE:

Red wine vinegar or Sherry vinegar Vegetable broth Bay leaves Whole cloves Juniper berries or cranberries Sugar or honey Salt Water

DIRECTIONS:

Leftovers can easily be packaged and frozen and used weeks later.

Similar to kimchi, itâ&#x20AC;&#x2122;s supposed to be good for gut health.

1/2 cup 1 cup 2 6 1/2 cup 2 tsp. 2 tsp. 4 tbsp.

Add the cabbage and cook for 10 minutes. Add the apple, broth, bay leaf, cloves, berries, jam, red wine vinegar, sugar and salt. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Step 4

Add more broth or water if needed. Add more salt, sugar and vinegar to taste. Traditionally served with roasts, rouladen, sauerbraten and potatoes, spaetzle, roesti, latkes or knoedel. German bratwurst and potato mash work, too!

Roasted Chicken With citrus & arak RECIPE BY HEIKE KAISER L a ndsc ape Arc hi t ec t ure

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

30 min.

45 min.

Mediterranean

INGREDIENTS:

DIRECTIONS:

Just under 1/2 cup

Arak, Ouzo or Pernod

Step 1

4 tbsp.

Olive oil

3 tbsp.

Freshly squeezed orange juice

3 tbsp.

Lemon juice

2 tbsp.

Grain mustard

3 tbsp.

Light brown sugar or honey

Medium fennel bulbs, a little more than 1 lb

Large organic or free-range chicken, roughly 3 lbs, divided into 8 pieces, or the same weight in chicken thighs with the skin and on the bone

Clementines or oranges, roughly 1 lb, unpeeled, sliced horizontally into thin slices

1 tbsp.

Thyme leaves

2½ tsp.

Fennel seeds, slightly crushed

2 ½ tsp.

Salt

1 ½ tsp.

Black pepper

Chopped flat-leaf parsley, to garnish

Put the first six ingredients in a large mixing bowl and add salt and black pepper. Whisk well and set aside. Step 2

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). Step 3

Preheat the oven to 425 degrees. Transfer the chicken and its marinade to a baking tray large enough to accommodate everything comfortably in a single layer; the chicken skin should be facing up. Once the oven is hot enough, put the tray in the oven and roast for 35-45 minutes, until the chicken is colored and cooked through. Remove from the oven. Step 4

Lift the chicken, fennel, and clementines from the tray and arrange on a serving plate; cover and keep warm. Step 5

Pour the cooking liquids into a small saucepan, place on medium-high heat, bring to a boil then simmer until the sauce is reduced by a third, so you are left with about 1/3 of a cup. Pour the hot sauce over the chicken, garnish with some chopped parsley and serve.

BEHIND THE RECIPE:

SPECIAL TIPS:

This recipe is by Yotam Ottolenghi, one of my family’s favorite chefs - enjoy :)

All the intense flavors - Arak, mustard, fennel, clementines or oranges with their skins, brown sugar or dark honey - somehow manage to come together in a sweetly comforting dish. Serve with plainly cooked rice or bulgur. Can also be cooked in an instant pot!

Gallo Pinto (rice and beans) R E C I P E B Y R I T H A M . R I VA S

A rc h i te c tu re

BEHIND THE RECIPE:

INGREDIENTS:

It is a basic food in Nicaraguan diet, used for breakfast and/or dinner

1 lb.

Red beans

1 lb.

White rice

Gallo pinto is one of the most basic dishes of Nicaragua, believed to be brought to the Caribbean shores of their country by African slaves long ago. It is a common dish in other countries with Caribbean coasts, where it has different names, such as Moros y cristianos, casamiento, etc.

3 cloves Garlic 1

Onion, chopped finely 1/2 for beans 1/4 for frying beans 1/4 for frying rice

Salt Cooking oil

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

20 min.

50-140 min. (depending on method)

Nicaragua

Yes

DIRECTIONS: BEANS: OPTION 1 REGULAR KITCHEN Step 1 Place beans in a bowl, cover with water and soak overnight. Rinse the beans. Step 2 Put enough water in a medium pot to cover the beans and bring to a boil. Step 3 Put the beans in the water with onions, salt and garlic Step 4 Cook for 60 to 90 minutes, until soft. Step 5 Check the beans frequently, making sure they’re covered with water; add more water, as needed. Step 6 Once cooked, let them cool. Preserve the water they were cook in for use later.

RICE: Step 1 In a frying pan, add oil and onion at medium heat Step 2 When the onion is cooked, add 3 cups of rice and stir until rice looks toasted (approximately 5 minutes). Step 3 Add enough water to cover the rice; add salt. Let cook until water starts evaporating, no longer covering the rice. Step 4 Lower the heat to lowest setting. Stir the rice and cover with a lid. Step 5 Cook for 10 to 15 minutes, uncover and check if rice is soft. Step 6 Turn heat off. Let rice cool.

BEANS: OPTION 2 INSTANT POT / PRESSURE COOK

GALLO PINTO:

Step 1 Same as above, but cooking time reduced to 20 to 30 minutes, until soft.

In pan, add remaining oil, the cooked rice and beans and some bean stock and stir for a few minutes.

Step 2 Once the beans are soft, they are ready for frying.

SPECIAL TIPS:

Step 3 Add in a frying pan oil and onions. If you don't prefer to eat onions, you can remove them.

The dish can be reheated and served later. Be sure to reheat with oil, so the gallopinto doesn’t stick to the pan.

Step 4 Add beans with some of the stock. Keep stirring so they don’t stick. Fry for 10 mins. Let beans cool.

Serving recommendations: • Serve with tortillas, cotija cheese and avocado or with fried plantains and fried cheese. • Can be accompanied with a cabbage salad, tomato, onions, and lemon.

Arroz a la Valenciana (valencia rice) R E C I P E B Y R I T H A M . R I VA S

A rc h i te c tu re

BEHIND THE RECIPE:

SPECIAL TIPS:

The arroz a la Valenciana is an example of Hispanic heritage from the colonies. Over time it has been modified adding olives, capers, peas and raisins â&#x20AC;&#x201C; ingredients not common in Latin America. It is one of the traditional dishes for birthday and other reunion celebrations.

In lieu of ketchup, use 2 tablespoon of tomato paste and 1 teaspoon of sugar. In lieu of butter use olive oil. Note that the mixture is made when both, the rice and chicken juice are cold. If done while hot, the rice with chicken desired. Before serving, the mixture can be refried. Serve with bread and butter, if you would like.

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

15 min.

45 min.

Nicaraguan

INGREDIENTS: 3

Chicken breasts

5 tbsp. Ketchup or 2 tbsp. of tomato paste

1 Onions (peel and dice small)

Â˝ tsp.

Mustard

3 tbsp.

Olive oil

1 cup

Peas

1/2 cup

Sliced green pitted olives

5 cups Water (approximately)

2 cloves Garlic (minced)

Salt and pepper

2 cups Rice 2 Carrots (peel and dice in small squares)

Optional add:

2 tbsp.

Butter

Red bell pepper (cut in small squares)

3 Bacons (cut into small squares)

Tomato (cut in small squares)

1/4 lb.

2 tsp.

Worcestershire sauce

To make sweeter, add raisins.

3 tbsp.

Capers

Hot dogs of your preference (cut into slices) Cooked shrimp

DIRECTIONS: CHICKEN:

RICE:

Step 1 Place the chicken breasts in water, enough to cover the chicken, add 1/4 of the diced onion, salt and pepper.

Step 1 Add in saucepan 2 tablespoons of olive oil, rest of diced onions, the carrots and the bell pepper.

Step 2 Boil until chicken is well cooked, approximately 20 minutes.

Step 2 Cook over medium heat until the onions are translucent and fragrant.

Step 3 Remove from heat and let it cool. Once cold, shred the chicken.

Step 3 Add the rice and stir for 5 minutes, until rice looks whiter, toasted

Step 4 Save the chicken broth, some will be used for this recipe. The rest can be saved in the freezer for tortilla soup, asparagus or squash cream soup, pastas and many other options.

Step 4 Add water, just enough to cover the rice, and salt. Let it boil, do not stir.

Step 5 In a separate sauce pan add the butter, garlic, 1/4 of onions, hot dog, bacon, the shredded chicken, the tomato, tomato sauce, mustard, worcestershire and shredded chicken. Cook over medium heat stirring for 10 minutes. Step 6 Add 1/2 cup of the chicken broth, let the juice and other ingredients cook for 10 minutes. The result shall be a juicy mix, not a soup. Step 7 Remove from heat, let it rest to cool. Keep it covered.

Step 5 When water is cooking down and rice is visible, stir it slowly, lower heat to the minimum and cover the saucepan. Let it cook for 10 to 15 minutes, until rice is tender. Step 6 Once tender, stir it slowly, remove from heat and let it rest to cool. MIX: Once rice and prepared chicken are cold, combine both in a separate skillet, mix well until rice is not white anymore, but the color of the chicken sauce. Add the capers, the peas, more ketchup if desired and more salt and pepper if needed.

Paella Agresif RECIPE BY ALBERT KO

Co n s tru c tion Ma na gement, Bu il di ng s

BEHIND THE RECIPE: Paella has its origins in the Roman times, and as things change over the centuries, so does paella. Today, there are many varieties of paella, and people are allowed to adopt it and “personalize” it to make it their own, to improve it if you will. There’s really no one right way of making it. This version, Paella Agresif, is my interpretation of the classic dish and reflects my outlook on life as well. LIFE is all about COMMUNITY and CONNECTIONS. “It takes a village” is a philosophy that I espouse quite visibly, at home and at work. As cooking is the way to someone’s heart, food is a way to connect the hearts in all communities, together in the spirit of family and friendship! Paella is a dish best suited for this, where everyone comes together and has a good time, over a good meal and conversation. The ingredients really don’t matter as much as the company, which is much more important. Sharing a communal meal encourages family togetherness, brings laughter, fosters and builds relationships, and, quite simply, is great fun! Enjoy! 40

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

30-40 min.

30 min.

Spanish

INGREDIENTS:

DIRECTIONS:

6 tbsp.

Olive oil (4 for cooking and 2 to mix with chicken)

1 tbsp.

Paprika

2 tsp.

Dried oregano

Step 1 Mix olive oil, paprika, oregano, and salt and pepper, one egg and cornstarch with chicken.

1 tbsp.

Corn starch

Step 2 Heat 2 tablespoons of olive oil in a paella pan (or a large skillet) over medium heat. Put in marinated chicken for 10 minutes and remove, then put in sausage for five minutes and remove.

1 Egg 1/2 tsp.

Salt and pepper (each)

1 lb.

Chicken breast cubed (skinless)

2 cloves

Crushed garlic

2 cups

Rice*

1 tsp.

Saffron threads

Bay leaf

1/2 bunch

Italian parsley or cilantro

1 qt.

Chicken stock (have an extra can on standby)

Yellow onion

Red bell pepper

Green bell pepper

1/2 lb.

Chorizo sausage

1/2 lb.

Sausage**

1/2 lb.

Shrimp

1/2 lb.

Mussels (cleaned, scrubbed, and debearded)

1/2 lb.

Clams

Step 4 Add mussels and shrimp to the rice and cook for another 5 minutes. Step 5 Spread green beans around on top and cook for another 5 minutes. Step 6 Remove from heat, and let sit for 10 minutes before serving. Add lemon wedges on top.

3 Lemons 1/2 lb.

Step 3 Heat 2 tablespoons of olive oil in pan over medium heat. Put in diced onion, red pepper and green pepper for five minutes. Then add garlic, red pepper flakes and rice. After 2 -3 minutes, add chicken stock, bay leaf, parsley or cilantro and saffron. Squeeze one lemon over mixture while cooking. Bring to a boil, and simmer for 15 minutes. (Use extra can of chicken stock to adjust, if liquid is cooking away too fast).

Green beans

SPECIAL TIPS: *Valencia rice is optimal, but Arborio is more readily available in supermarkets *Spicy, chicken apple sausage is recommended, but any variety can be used. Seafood and meat can be adjusted according to personal preferences or allergies. Don’t worry about burning the rice on the bottom. A good paella will be a little “crispy” on the bottom. Stir occasionally, though.

Pasta All’aglio Bambino Bastardo with Homemade “Improv” Pesto DEREK H. CHAN

Electrica l & Mec hani c al Eng i neer i ng INGREDIENTS: PESTO:

PASTA:

1/3 cup Seeds or nuts (pumpkin, sunflower, almonds, pine, etc.)

Head of garlic with all cloves thinly sliced or diced

Cloves of garlic (peeled with heels removed)

3/5 cup

Pesto

3/5 cup

Extra virgin olive oil

2 cups

Edible leaves or herbs (basil, parsley, cilantro, celery leaves, etc.)

2 tbsp.

Whole black peppercorns

1 Jalapeño pepper (with stem, core and seeds removed)

2 tbsp. Salt 1 tbsp.

Red pepper flakes

16 oz.

Spaghetti (or desired pasta)

lemon wedges

1 tbsp.

Grated Parmesan cheese or nutritional yeast

Optional:

1/4 cup

Extra virgin olive oil

~ 1/2 cup

1/2 tsp.

Kosher salt

Freshly grated Parmesan cheese

Diced parsley stalks

SUBSTITUTIONS AND SPECIAL TIPS: For the pesto, you have tremendous flexibility in what seeds/nuts and leaves/herbs are used. Pine nuts and basil make for the most “traditional” pesto although this recipe also serves to use up ingredients that you might not know what to do with or make use of potential ingredients you might normally simply end up throwing away. You also simply can use store-bought pesto to make the process easier (but also stand a good chance of the final product coming out less tasty as a result). Replacing the Parmesan with nutritional yeast makes the recipe vegan friendly. Instead of a food processor and if you have a sufficiently large mortar, a pestle and a lot of time on your hands, you can follow the exact same steps above for making pesto but use the mortar and pestle in place of the food processor. Naturally, what is used may drastically affect both the appearance and flavor of the pesto. As a personal recommendation, try using pumpkin seeds for a vibrant 42

green color and a combination of equal parts parsley and leaves taken from celery stalks for a surprisingly flavorful result. Not only that but the stalks from the parsley can also be used during the main pasta making process. to add just a bit more flavor to the oil. Furthermore, pesto can be used on more than just the pasta; being potentially an interesting topping to pizza or spread on some bread. If storing, consider covering surface of pesto with thin layer of olive oil to avoid oxidization. Do not skip the lemon juice at the end after the spaghetti is plated and served. It is an essential finishing touch and depending on the ingredients used in the pesto might prove necessary in cutting through more intensely flavored variations. However, also try and avoid storing the spaghetti that has been drizzled with the lemon juice if you plan to eat it later. It is better to store the pasta that has everything but the lemon juice on it and drizzle it after the pasta is reheated.

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

15 min.

30 min.

Italian

Yes

DIRECTIONS: FOR MAKING PESTO:

FOR MAKING PASTA:

Step 1

Step 2

Place seeds/nuts in a pan over medium low heat. Regularly toss/stir the seeds/nuts and allow them to toast but avoid burning. Place garlic cloves with a pinch of salt into a food processor/blender and pulse to chop up cloves. Step 3

Place seeds/nuts in food processor and pulse further until roughly grounded down. Step 4

Insert as many leaves/herbs in processor as reasonable. Add jalapeño pieces along with oil and continue to chop up mixture. Step 5

As mixture gets further shredded and reduces in size, continue adding remainder of ingredients until all are used up. Periodically scrape down sides/bottom to catch any unprocessed pieces that may have gotten stuck and continue to pulse until all ingredients have been reduced to a mealy, rough consistency.

Bring a large pot of water to a boil. As the water is heating, set a wide pan over medium low heat and place black peppercorns in pan. Once pot begins to boil, pour in salt and stir in spaghetti. Remove peppercorns from pan and pour in olive oil and garlic (and diced parsley stalks if using) to slowly sauté. Grind peppercorns into powder and stir both spaghetti and garlic periodically. Step 3

Allow spaghetti to boil in pot 1 minute less than recommended cooking time. Roughly halfway through cooking, as spaghetti releases starch into water, scoop out at least one cup of the water and set aside. Meanwhile, once garlic pieces begin to brown, toss in both black pepper and red pepper flakes and pour in around 1/2 cup of the starchy pasta water to halt the browning and remove from heat. Step 4

Once spaghetti has boiled 1 minute short of recommended time, transfer spaghetti from water and into garlic oil in pan and mix. Gradually introduce pesto into the pan and mix together, as well. If the pasta becomes too thick to mix easily add some additional pasta water. Step 5

After spaghetti has been sufficiently mixed with oil, spices and pesto, plate and serve. Add grated Parmesan cheese as desired and squeeze lemon juice over plated spaghetti.

BEHIND THE RECIPE: This recipe is essentially the offspring of combining methods used in the creation of three classic Italian pasta recipes: Spaghetti Aglio e Olio, Pasta Alla Genovese, and Cacio e Pepe. The non-traditional pesto method was derived from a method for making use of leftover herbs and the oft-overlooked leafy portions of vegetables. Those two factors along with the abundance of garlic is the reason for the name Pasta All’aglio Bambino Bastardo (“Bastard Child Garlic Pasta”); I have no illusions as to how deviant this recipe is from its traditional roots. As such, while I have literally never met anyone who didn’t like this dish, keep in mind that whenever you make it, you’re making an Italian grandmother somewhere cry without her knowing why. 43

Koa’s Mediterranean

Melange Lamb Stew RECIPE BY KOA PICKERING L a ndsc ape Arc hi t ec t ure

PREP TIME

50 min. + overnight marinate

COOKING TIME

SERVING SIZE

60-75 min.

5-6

ETHNIC

Mediterranean

VEGETARIAN

INGREDIENTS: 1

Yellow onion - medium, finely diced

2 tbsp.

Fresh parsely - chopped

Stalks celery – sliced or diced

11/2 tsp.

Fresh thyme - finely chopped

Large carrot - finely diced

1/2 tsp.

Saffron threads

1 Leek - halved lengthwise and sliced crosswise ~1/4-inch wide - well rinsed 1 Globe eggplant (optional) chopped into 1/2-inch cubes and tossed with some salt ahead of time to draw out excess water. 6-8

Cloves garlic - minced

Kosher or sea salt, and pepper Butter Olive oil (good quality cold pressed) SEASONING SPICES 2 tbsp.

Whole cumin seed

1 tbsp.

Whole fennel seed

1 tbsp.

Whole coriander seed

1 tsp.

Whole caraway (optional)

3/4 tsp.

Turmeric powder

2-3 qts. Chicken stock - preferably homemade (watch out for the boxed stuff some have strange flavor and are oddly pre-seasoned)

1/2 tsp.

Dried chili powder (adjust quantity for heat factor of powder – I like a chili powder that is not too hot, but has has that nice, deep chili flavor. If you’re using cayenne, use only ¼ tsp.)

1 cup

Dry white wine

2 tbsp.

Kosher salt or 1 tbsp. sea salt

2 tbsp.

All purpose flour

Ground black pepper to taste

(Culinary) bay leaves

32 oz. Can chopped tomatoes, with liquid (or 4-6 large fresh tomatoes chopped - late summer only when they are in season and at peak flavor!) 11/2 - 2 lbs.

Lamb stew meat (preferably lamb shoulder, and preferably 100% grass fed - not just grass finished)

SPECIAL TIPS: If you are unsure about use of salt for seasoning, you must learn to taste along the way as the dish is cooking and adjust accordingly. 44

DIRECTIONS: Step 1

In a small, heavy pan, combine the whole cumin, fennel, coriander, and caraway (if using) on low heat and toast until fragrant (about 3-5 minutes), tossing a few times to evenly toast seeds. Remove from pan and let cool a few minutes. Then grind seeds in a coffee, spice grinder, or with mortar and pestle until roughly powdered. Combine ground spices with remaining seasoning spices and salt/pepper in a bowl. Step 2

Season chunks of stewing lamb liberally with seasoning mix (you don’t have to use all the seasoning mix – just enough so the lamb is well coated), place in non-reactive bowl, cover loosely (parchment or wax paper works well) and refrigerate preferably overnight (or for 4 hours minimum).

to consecutively brown each side. With the pan at the proper heat, browning should only take a minute on each side. (The goal is to seal the meat surface, not cook it through. In fact, the center of the lamb chunks should be very raw, even after browning). Step 4

When all the pieces are browned, remove the lamb to a bowl and immediately toss with the all-purpose flour. Pour off extra fat from the pan and return to burner. Step 5

*Prior to preparing the stew, take the lamb out of the refrigerator and allow it to come to room temperature*

With the heat still high, add the white wine to the lamb pan to deglaze, scraping the bottom of the pan to loosen any stuck bits. Add the saffron threads to the wine and continue reducing at a high simmer-low boil, until reduced by 1/3 to 1/2. Then add the chicken stock and heat until simmering again.

WHEN READY TO BEGIN THE STEW:

Step 6

Step 1

Warm a wide, heavy-bottomed pot large enough (6 quart) to hold the finished stew on medium-high heat. When pan is heated up, add a couple tablespoons of olive oil and add the onion. Sauté the onion until translucent, stirring frequently. Add a bit more oil and then the eggplant. Season moderately with salt and pepper. Step 2

Continue sautéing the onion and eggplant, stirring frequently and adding oil as necessary, as the eggplant will soak it up quickly. When the eggplant is softened all the way through, add the carrot, celery and leek. Stir to coat all the vegetables with oil, and sauté five more minutes, stirring often. Add the tomatoes and garlic, stir and sauté for five more minutes. Next, add two generous pats of butter and the fresh parsley and thyme. Stir and sauté for a few more minutes then turn off the heat. Step 3

While the vegetables are resting, warm a heavy-bottomed pan on high heat. When the pan is hot, add some olive oil to coat the bottom, then add the lamb stew meat. (Be careful to not crowd the pan - this step may require searing the lamb in two batches.) With the heat still high (the lamb chunks should begin to sear immediately when added), brown the lamb pieces quickly, turning each piece

Add the lamb to the large pot with the vegetables. Add the hot chicken stock, along with the deglazing/wine/ saffron liquid and bay leaves. The chicken stock and liquid should cover the lamb and all the vegetables liberally. If more liquid is needed, quickly heat up some water (to a simmer is adequate) and add to the pot. Step 7

Place the cover on the pot slightly ajar enough to allow some venting, and on medium-high heat, bring stew to a low boil stirring occasionally, then turn down to a simmer. Simmer for about an hour, stirring occasionally, until liquid is reduced by about ¼ to 1/3, and lamb chunks are tender and cooked through. (If the stew simmers at too high of a heat, or for too long, the lamb could dry out and become tough.) When done, if there is a large amount of fat at the surface of the stew, skim off most, but not all of it – remember that fat is often where the flavor is, and most of the fat on the surface will be from the olive oil anyway. Step 8

Serve over fragrant (plain or saffron) rice, such as jasmine or basmati. This would go well with couscous. And alternate vegetables would be squash (winter or summer), chickpeas, or almost anything you like.

Korean BBQ Galbi RECIPE BY JULIE AN

Lan ds c a p e A rc h i tectu re

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

24 hrs. (includes marinade time)

15-30 min.

Korean

INGREDIENTS: 3/4 lbs. 3/4 cup 3/4 cup 1 1

Boneless short rib 1/4 cup Chopped garlic or more if you’d like or sliced bone-in short ribs 2 tbsp. Sesame oil Water 3 tbsp. Sugar Soy sauce 1 bunch Green onions Fuji apple or Korean pear sprinkle of salt and pepper Small onion (white or yellow) sprinkle of toasted sesame seeds (optional)

DIRECTIONS: Step 1

Prep the meat: If you’re using sliced bone-in ribs, make sure to wash each piece under cold running water as lots of bone bits will be present. Step 2

Combine water and soy sauce in a bowl.

Step 7

Add chopped green onions and sesame seeds if you want. Step 8

Pour marinade into large sealable plastic bag or large glass dish with lid. Put meat into bag or dish and make sure marinade is making contact with all surfaces of all of the meat.

Step 3

Step 9

Taste the water-soy sauce mixture. It should taste salty but not too salty.

Refrigerate overnight for at least a full day. Step 10

Step 4

The next day, grill the meat on a hot-oiled pan or, even better, grill over hot charcoal if you’re doing a BBQ outdoors. Gas BBQ works fine, too.

Peel the apple or pear and cut into pieces. Cut onion into pieces. Step 5

Using a food processor or blender, blend the onion and apple with the soy sauce-water mixture. Step 6

After you’ve processed all of the onion and apple, season the marinade with salt, pepper, garlic, sugar and sesame oil.

Step 11

Eat with Korean side dishes that you can find at the Korean market if there is one near you - kimchee, bean sprouts, cucumbers, other sides or “banchan.” It is also customary to serve with steamed rice (short grain brown or white) and lettuce leaves (red or green leaf is best) so that you can wrap the meat in the lettuce and add “ssamjang” to each bite. “Ssamjang” is a mix of hot pepper paste and soybean paste that we like to eat with our BBQ meats wrapped in lettuce.

SUBSTITUTIONS: If you don’t have a Fuji apple or an Asian pear, you can use Honeycrisp or another type of sweet crispy apple, but no tart or mealy apples. You also should not substitute with a Bartlett or other soft pear. 47

Pastel Azteca

Mexican chicken lasagna R EC I P E BY PAT T Y S O L I S

Arch i t e c t u re

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

45 min.

30 min.

6-8

Mexican

Adaptable

INGREDIENTS:

DIRECTIONS:

Corn tortillas

Step 1

Chicken breasts

4-6

Poblano peppers

Tomatoes, cut in quarters

Onion, cut in quarters

1 clove

Garlic

1 can

Corn, drained or 1 cup frozen corn niblets

16 oz.

Sour cream (Mexican style preferred)

Preheat the oven to 350 degrees. Step 2

Char poblano peppers by placing directly over gas flame on stovetop and turning with tongs (Alternately, place under broiler). Get all sides blackened, then place in a plastic bag or container to sweat for 5 minutes. Scrape off skin, cut open chile and remove seeds and veins. Cut into strips, about 2-inches by 1/2-inch. Set aside. Step 3

1 tsp.

Salt, to taste

Cook the chicken breast in salted boiling water until cooked through, about 30 minutes. Once cooled down, shred chicken. Reserve 1/2 cup cooking broth for sauce. Remainder may be used for making Arroz Mexicano.

1 tsp.

Black pepper, to taste

Step 4

1Âź cups Mozzarella or Oaxaca cheese, grated

Blend the tomatoes, onion, garlic and 1/2 cup chicken broth until well blended. Step 5

SPECIAL TIPS: To make into a vegetarian dish, substitute shredded chicken with sliced mushrooms and zucchini. Add raw veggies to tomato mixture (step 5). To make the sour cream easier to apply, you can mix in a little milk so it can be dribbled over chicken mixture.

Heat 4-quart pan with 1 tablespoon vegetable oil. Once well heated, add blended tomato mixture. It will jump and sizzle, which is what you want. Cover and let simmer down on low heat for 3 minutes. Adjust salt and pepper. Step 6

To the simmering sauce, add the shredded chicken, poblano strips and corn kernels. Let simmer covered on low for 7 minutes. Set aside. Step 7

Brush both sides of the tortillas with vegetable oil. Heat in a nonstick pan until pliable and starts to puff up and brown slightly.

BEHIND THE RECIPE: Well, I actually got this recipe off Facebook, but it has been a family favorite and tastes like something my mother would have made.

Step 8

In a 9 x 13-inch baking dish, start placing a layer of tortillas, a layer of the chicken mix, then cream and then cheese, and so on until you finish. Add a final layer of cream and cheese covered with aluminum foil and put in the oven for 15-20 minutes. Remove foil and cook an addtional 5 minutes to brown top.

Racheladas RECIPE BY RACHEL GORDON Po lic y & Communi c at i on

BEHIND THE RECIPE: I grew up cooking with my mom and she taught me to use seasonal ingredients from the farmers market (which we went to every Saturday, rain or shine), be generous with the spices, trust your instincts and be willing to improvise with whatever ingredients are at hand. Racheladas, which I cooked a few times a year for her when she joined my wife, daughter and me for our weekly Sunday night family suppers, captures the spirit of her cooking philosophy. And now my daughter carries on the tradition.

SPECIAL TIPS: Any fresh seasonal vegetables can be used in this dish. The Racheladas can be topped with guacamole, sour cream, pico de gallo, pickled jalapeĂąos or another favorite topping. Serve with Spanish rice and a green salad to make a nice meal.

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

30 min.

1 hr.

Mexican

Yes

INGREDIENTS: 1 2 1/2 head 1 1 1 stalk 1/4 lb. 1/2 lb. 28 oz. can 14.5-oz. can

Medium yellow onion Medium carrots Medium-sized cauliflower Medium-sized zucchini Bell pepper Celery Fresh broccolli Firm tofu Diced tomatoes Crushed tomatoes

15.4-oz. can Refried beans 12 Corn tortillas 4-oz. can Diced green chiles 1 lb. Sharp cheddar cheese 3 tbsp. Olive oil 2 tbsp. Dried oregano 2 tsp. Kosher salt 2 tsp. Ground cumin chili powder to taste

DIRECTIONS: Step 1

Finely chop all vegetables and tofu; set aside. Step 2

Shred cheese; set aside. Step 3

Preheat oven to 375 degrees. Step 4

Heat olive oil in deep sauté pan or large sauce pan, add onion and sauté over high heat until translucent (about 2 minutes). Step 5

Turn down heat to medium. Step 6

Add diced green chilis and stir. Step 7

Stir in oregano, cumin, salt and chili powder.

Step 11

While sauce is simmering, cover one side of each tortilla with thin layer of refried beans; set aside. Step 12

Turn off sauce. Step 13

In large baking dish, cover the bottom with a thin layer of the sauce. Step 14

Fill each tortilla with 2 to 3 tbsp. of vegetables, tofu and sauce and 2 tbsp. of grated cheese. Step 15

Roll the filled tortilla into a cylinder shape and set in the baking dish seam side down. Continue this process until all the tortillas and filled, rolled and tucked snuggly next to each other. It’s OK if they break apart a little. Step 16

Step 8

Add tofu and cook for 1 minute.

Cover the filled tortillas with remaining sauce and sprinkle the top with remaining cheddar cheese. Add more cheese if desired

Step 9

Step 17

Add diced and crushed tomatoes; stir. Step 10

Turn down heat and simmer for 10 minutes.

Cover with foil and set on middle shelf of the oven for 1 hour. Step 18

Remove from the oven and serve.

Kale & Cannellini Ragout RECIPE BY CARLA SHORT Oper at i ons

PREP TIME

20 min.

COOKING TIME

20 min.

SERVING SIZE

ETHNIC

Italian

VEGETARIAN

Yes

INGREDIENTS: 3

Garlic cloves finely chopped

1 tbsp.

Fresh thyme

1/4 tsp.

Crushed red pepper

1 Large bunch kale stripped from stem and thinly sliced 2 cups

Vegetable broth

1 - 15 oz. can

Diced tomatoes with green chilis

1 - 15 oz. can

Cannellini beans, drained

DIRECTIONS: Step 1

Heat 4 tbsp. olive oil in large heavy pot, add garlic and crushed red pepper and sautĂŠ over medium heat until fragrant (about 30 seconds). Step 2

Add kale and broth; bring to boil. Step 3

Reduce heat to medium-low cover and simmer until kale wilts, about 5 minutes. Step 4

Add tomatoes with juice, beans and thyme. Simmer about 15 minutes. Step 5

Season with salt and pepper. Step 6

Serve over polenta, crusty bread or even pasta! Step 7

Top with freshly grated parmesan cheese. 52

a pa rty wi tho ut

cake

is ju st a no t he r m e e t i ng

text text text

DESSERTS

Tourteau Fromager (Goat Cheesecake) RECIPE BY BRETT DESMARAIS

Lan d s c a p e A rc h i tectu re

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

30-60 min.

60 min.

French

Yes

INGREDIENTS:

DIRECTIONS:

10 oz.

Goat cheese

Step 1

1/4 cup

Granulated sugar, Divided

1 tbsp. Whole milk* 2 Eggs 1 heaping tbsp. Potato starch Ready-made pastry dough or make your own if you have a recipe you like.

Wrap the goat cheese with a tea towel, cheesecloth or flour sack towel and twist the cloth tightly to squeeze as much moisture as possible out of the cheese. Leaving the cheese in the towel, allow it to sit in a strainer for about 30 minutes to let the remaining moisture drip out. Continue to let sit until it is at room temperature. Step 2

Roll out the pastry dough. Flip the mold upside down and drape the rolled-out pastry dough over it, then cut the dough around the edge with knife. Flip the bowl over and set the dough inside. Preheat oven to the maximum setting (I set mine at 475). Step 3

SPECIAL TIPS: The baking dish is important, and there is a special mold for this cake that is almost impossible to find. Instead, you can also use an 8-inch diameter silicone baking dish or a round metal baking pan. The top of this cake is meant to caramelize and burn and you will smell a bit of smoke! I recommend running the exhaust fan or opening a window while it’s baking.

Separate the eggs, putting the whites in large glass bowl, and the yolks aside in a small bowl. Remove the cheese from the cloth and mix the cheese with all but 1 tbsp of sugar (*add milk only if the cheese has turned too dry and hard to mix with sugar). Mix in the egg yolks and potato starch. Mix until the batter is smooth. Step 4

Use a stand or hand mixer to whip the egg whites with a pinch of salt to soft peaks. Add the remaining sugar and continue to whip to stiff peaks. Fold the whites into the cheese batter and mix gently until they are integrated evenly. Step 5

Pour the batter over the pastry in the mold, filling it up as much as possible without running over the edge. Smooth over the top.

BEHIND THE RECIPE: This is an unusual cake from the southwest of France that my grandmother often made for holiday breakfasts. It’s also great as a snack with coffee or tea. You might be thinking “goat cheese? and burnt?!” but I promise it’s delicious!

Step 6

Place into the (very!) hot oven. Set the timer for 30 minutes. Step 7

After the first 30 minutes, lower the temperature to 350 and bake for another 30 minutes. DO NOT OPEN THE OVEN! Step 8

After the second 30 minutes, turn off the oven and let sit for at least 30 minutes before removing from the oven. Let cool before serving.

Persian Rice Pudding RECIPE BY HEIKE KAISER L a ndsc ape Arc hi t ec t ure

INGREDIENTS: FOR RICE: 12/3 cups Whole milk 1/2 cup Heavy cream 1 Vanilla bean, seeds scraped (optional, for more intense flavor) 8 Cardamom pods, lightly crushed 2/3 cups Short-grained rice

2 tbsp. 2 tbsp. 1 tbsp. 1

FOR SYRUP: 1 tbsp. Acacia or other mild-flavored honey 11/2 tsp. Rose water 1 tsp. Water FOR GARNISH: 3 tbsp. Unsalted pistachios

(risotto or sushi rice)

Unsalted butter Condensed milk Acacia or other mild-flavored honey Pinch salt

1 tbsp.

SUBSTITUTIONS:

DIRECTIONS:

Whole milk and cream can be substituted with coconut cream and cardamom pods can be substituted with ground cardamom.

Step 1

BEHIND THE RECIPE: My husbandâ&#x20AC;&#x2122;s paternal Jewish family is from Persia. His grandmother made this dish when he grew up spending Shabbat mornings in wintery Jerusalem. Now I make it for our family to keep up the tradition.

roasted and slivered or lightly crushed

Dried edible rose petals

Put the whole milk, cream, vanilla bean pod and seeds, and cardamom in a medium saucepan and place over high heat. As soon as the mix is about to boil, remove from the heat, allow to cool down. Place in the refrigerator to infuse overnight, or at least a couple of hours. Step 2

To prepare the syrup, stir together the honey, rose water and water until the honey dissolves. Set aside. Step 3

Add the rice to the pan with the infused milk and cream, bring to a boil and simmer over medium heat, stirring all the time, for 20 minutes. The rice should be cooked through but still retain a very slight firm texture and the pudding should be thick. You will need to add a little bit of water, up to 31/2 tablespoons, toward the end of the cooking time if the pudding becomes too thick before the rice is done. Step 4

Remove the pan from the heat and carefully pick out the cardamom pods and vanilla pod. Stir in the butter, condensed milk, honey and a pinch of salt. You can chill the mix to store. Reheat in a microwave later or serve immediately in little flat bowls, sprinkle with pistachios and rose petals, and drizzle with the syrup.

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

Overnight

45 min.

Persian

Yes

Basbousa

Almond Coconut Semolina Cake RECIPE BY HEIKE KAISER L a nd scape Arc hi t ec t ure Di vi si on

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

15 min.

45 min.

Egypt

Yes

INGREDIENTS:

DIRECTIONS:

CAKE: ½ cup+2 tbsp. 1 cup 1 cup 1 cup 1 cup ⅓ cup 1 tsp. ¼ cup ¼ cup

Step 1

Unsalted butter* Sugar* Plain yogurt Fine semolina* Coarse semolina* Milk* Baking powder Sweetened shredded coconut or coconut chips Shaved almonds

CINNAMON SIMPLE SYRUP*: 1 ½ cups Sugar* 1 ¾ cups Water 1 Short cinnamon stick ¼ tsp. Lemon juice (optional)

SUBSTITUTIONS: *semolina = 2 cups coarse semolina or 2 cups original Cream of Wheat or enriched farina *butter = coconut oil or any other vegetable oil *sugar = honey, agave syrup *milk = coconut milk or any other milk Instead of 9-inch round cake pan, you can use a square or rectangular one of a similar size. Instead of the cinnamon simple syrup, you also can cook chai with milk and favorite baking spices and pour over the cake.

BEHIND THE RECIPE:

Basbousa (also namoura, revani, hareseh and other names) is a traditional Middle Eastern sweet cake that originated in Egypt, although it is also popular in other countries. It is made from a semolina batter and cooked in a pan, then sweetened with orange flower water, rose water or simple syrup and typically cut into diamond shapes. It is found in most former areas of the Ottoman Empire and is featured in Middle Eastern, Greek, Azerbaijani, Turkish and many other cuisines.

Preheat the oven to 350 degrees. Step 2

Place the butter in a small bowl and melt in the microwave. Set aside. Step 3

In a large mixing bowl, combine the sugar and yogurt. Now add in the semolina, baking powder and milk. Finally, stir in the melted butter and let the mixture sit briefly so that the butter is absorbed. Step 4

Transfer the semolina mixture into a lightly greased 9-inch round cake pan or baking dish. Step 5

Bake for about 40-45 minutes. If necessary, broil ever so briefly so that the top of the basbousa gains color. Watch carefully. When ready, remove from the oven. Step 6

While the basbousa is baking, prepare the cinnamon simple syrup. In a small saucepan or pot, combine the sugar, water and cinnamon stick. Bring to a boil on high heat, stirring until sugar dissolves. Turn heat to low and let cook for a few minutes until the syrup thickens. Remove from heat and stir in the lemon juice. Let cool completely then remove the cinnamon stick. Step 7

As soon as the basbousa is removed from the oven, pour the cool syrup on the hot basbousa and cool completely; syrup must be absorbed into the cake. For the best result, let it sit for 1 hour before serving. Step 8

When ready to serve, top the cake with the coconut chips and shaved almonds. Slice and enjoy! 59

Iced lemon loaf RECIPE BY JEANNE PON

Co n s t r u c t i o n Mana gement, Infra stru ct ure

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

30 min.

55-60 min.

10-12

N/A

Yes

BEHIND THE RECIPE: I fell in to love with the Starbuckâ&#x20AC;&#x2122;s Iced Lemon Loaf and was determined to duplicate it at home. And for better than 10 years I searched for a recipe that came close to the tartness, texture and all goodness of their lemon loaf. I must have experimented with 30+ different recipes over the years I finally found a recipe about 5 years ago after making a couple of adjustments that I think is better than the Starbuckâ&#x20AC;&#x2122;s. It is just the right balance of tartness and sweetness, very moist and totally delicious. It is great for a morning brunch or an afternoon snack with tea. I make this year-round. I hope you will love it as much as I do. 60

INGREDIENTS: 1½ cups 1 (3.4 oz.) pkg. ½ tsp. ½ tsp. ½ tsp. 3 1 cup 2 tbsp. 1 tsp. 2 tsp. ⅓ cup

All-purpose flour Instant lemon pudding mix Baking powder Baking soda Salt Large eggs, room temperature Granulated sugar Unsalted butter, softened Vanilla Lemon extract Fresh lemon juice

½ cup Vegetable oil ¾ cup Plain or lemon Greek yogurt zest of one to two lemons ICING: 2 tbsp. Unsalted butter, softened 1½ cups Powdered sugar (or more to desired consistency) 2 tbsp. Fresh lemon juice 1 tsp. Lemon extract or 1 drop lemon oil (if available)

DIRECTIONS: FOR THE LEMON LOAF:

FOR THE ICING:

Step 1

Preheat oven to 350 degrees. Step 2

Grease and flour a 5 x 9-inch loaf pan or line the loaf pan with a piece of parchment paper. Set aside. Step 3

Combine the butter, lemon juice and lemon extract (or lemon oil) with hand or stand mixer. Step 2

Gradually add the powdered sugar, and beat until smooth and creamy.

In a mixing bowl, sift together the flour, pudding mix, baking powder, baking soda and salt. Set aside.

Step 3

Step 4

In a large separate bowl, with a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and yogurt. Mix until evenly combined. Step 5

Gradually add the dry ingredients to the wet ingredients, mixing everything together, stopping occasionally to scrape down the sides of the bowl. Step 6

Mix in zest of lemon to icing mixture. Add powdered sugar to achieve desired consistency and taste. Step 5

Drizzle the icing over the top of the loaf. Step 6

Refrigerate to let icing set completely before slicing. Step 7

Refrigerate any leftovers in an airtight container.

Add the lemon zest and mix until just combined. Step 7

Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until center is fully set and a toothpick inserted comes out clean. Step 8

After baking, let cool in the pan for 5-10 minutes. Run a knife around the sides of the pan, invert and remove from the pan. Cool completely on a cooling rack.

SPECIAL TIPS: I have doubled this recipe to make 2 loaves without any problems. I add a few extra drops of lemon oil to the icing just because I enjoy a bit more tartness. 61

Gooey Butter Cake RECIPE BY CARLA SHORT

Ope r a t i o n s

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

20 min.

40 min.

N/A

Yes

INGREDIENTS:

DIRECTIONS:

FOR THE CRUST:

Step 1

Preheat oven to 350 degrees and grease a 9 x 13-inch baking pan with cooking spray.

Cooking spray 1 box

Vanilla cake mix

Step 2

6 tbsp. Melted butter 1

In a large bowl, combine cake mix, melted butter and egg. Press into prepared pan.

Large egg

Step 3

FOR THE FILLING: 1 (8-oz.) Package cream cheese, softened

In another large bowl using a hand mixer, beat together cream cheese, melted butter, eggs, vanilla and a pinch of salt.

1/2 cup (1 stick)

Step 4

Melted butter

Add powdered sugar and beat until smooth. Pour over crust and bake until golden and puffed, 40 minutes.

2 Large eggs 2 tsp.

Pure vanilla extract

1/4 tsp. Salt

Step 5

1 (16-oz.) box Powdered sugar, plus more for garnish

Step 6

Center should still be gooey. Let cool. Sprinkle with more powdered sugar before serving.

SPECIAL TIPS: The center should still be gooey. Donâ&#x20AC;&#x2122;t overbake!

BEHIND THE RECIPE: This is a ridiculously rich cake that is a St. Louis invention. The lore is that this cake was a mistake by a local bakery, but it was so delicious that they began making it regularly. It is great as a coffee cake or dessert. We eat it every Christmas in my family.

Great Aunt Margaret’s Scottish Shortbread RECIPE BY ANDREA ALFONSO L a ndsc ape Arc hi t ec t ure

INGREDIENTS:

DIRECTIONS:

1 lb.

Softened butter

Step 1

3 cups

Regular flour

1 cup

Rice flour

1 tsp.

Baking powder

1 cup

Extra fine sugar confectioner’s or baker’s sugar (this is called berry sugar in the UK)

Sift dry ingredients on board. Add butter and knead well with flat of hand. With a rolling pin, roll dough to ~1/2-inch thick. Cut with a cookie cutter of desired size. Step 2

Decorate in the center with half a glacé cherry (both red and green for the season), edible flowers or herbs, whole almonds or chocolate drops. As our family lives in Texas now, we always use Texas pecan halves as well. Step 3

Space out on a baking sheet (there’s a lot of butter so they will spread out). Bake at 275 degrees for about 1 hour on parchment paper or a silicone baking mat, until firm, but do not brown. Watch carefully.

SUBSTITUTIONS: Fine sugar and rice flour are really important for the right texture! Watch carefully so the shortbread does not brown, but is right on the edge of browning.

BEHIND THE RECIPE: This recipe is known in my family as my Great Aunt Margaret’s Scottish Shortbread, but the recipe has been handed down for generations in the Perth and Kinross area of Scotland, where my mother’s father, John Edward Doig, his brother James, and sister, Margaret, were born and raised. We have traced our family roots to that area of Scotland to the 1400s. My great grandparents left Scotland when their kids were teenagers (my grandfather was 16 years old) and emigrated to Vancouver, Canada in the 1920s.

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

30-60 min.

1 hr.

12-20 cookies

Scotland

Yes

Healthy Banana Chocolate Chips Muffins RECIPE BY WINNY SAPUTRA Ac c ount i ng

INGREDIENTS:

DIRECTIONS:

Bananas, mashed

Step 1

4 tbsp.

Unsalted butter, melted

Mix the ingredients in a large mixing bowl in the order listed.

1/8 tsp.

Salt

Step 2

1 tsp.

Baking soda

Preheat oven to 350 degrees.

1 Egg 1 tsp. Vanilla (optional) 3/4 cup

Brown sugar

1 1/2 cups 1 cup

All-purpose flour Chocolate chips

Step 3

Grease muffin molds/liner and fill 3/4 full. Step 4

Bake for 20 minutes.

SUBSTITUTIONS:

BEHIND THE RECIPE:

Substitute chocolate chips with white chocolate chips for caramelized muffins, or strawberry/blueberry for added fruits.

I was introduced to this recipe about three years ago when a speaker in a training brought these muffins for the trainees to enjoy. I modified the recipe a little to make it healthier and since then it has been our familyâ&#x20AC;&#x2122;s staple and favorite.

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

25 min.

20 min.

14 muffins

N/A

Yes 65

Flan No.6 RECIPE BY LOURDES GARCIA

A rch i t e c t u re

INGREDIENTS: CARAMEL: 3/4 cup

White sugar

FLAN: 1/2 cup

Whole milk

1 1/2 can

Condensed milk each can is 14 oz.

1 1/2 can

Evaporated milk each can is 12 oz.

Large eggs

1 tbsp.

Vanilla

BEHIND THE RECIPE: Flan is as old as the Roman Empire. Originally a savory dish, Spanish nuns converted it to a sweet dessert. Flan is affordable and easy to make, there are MANY variations. Cuban Flan only uses 5 ingredients...I have many variations of these 5 ingredients in my family, but this one, “FLAN NO.6” (as I call it), is my favorite. Enjoy.

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

10 min.

50-60 min. 2-3 hrs. to cool

6-8

Cuban

Yes

DIRECTIONS: FOR CARAMEL: Step 1

Over medium-low heat, add white granulated sugar directly to a thick-bottomed pot. Shake the pan gently every so often. Step 2

After 6-8 minutes it will look like amber maple syrup. Step 3

Place caramel in the mold (ramekins or round 8-inch or 9-inch metal pan) and tip it back and forth to coat the bottom and sides. Be careful. Let mixture cool to room temperature. FOR CUBAN FLAN: Step 1

Preheat oven to 400 degrees. Step 2

Put eggs, milk, condensed milk, evaporated milk and vanilla in blender. Blend until mix thoroughly, about a minute. Step 3

Pour into cooled flan pan or ramekins. Step 4

Place in a “baño de maria” (bain-marie, double boiler, etc.) or a larger pan with water high enough to coat 3/4 of the side of the flan vessel. Step 5

Place in oven for 50-60 minutes or until done. Check at 45 minutes. The center should jiggle slightly and if you insert a toothpick it should come out clean. Step 6

Cool on counter to room temperature and then refrigerate. Step7

Keep in the cooking vessel until ready to serve. Take a sharp knife to run around edge of the flan to loosen from the pan. Place a plate over top and flip it over to the plate. Shake the plate a bit to loosen a bit more before removing the pan/ramekin. Spoon any remaining caramel over the top of the flan.

Bourbon pecan pie KEN SPIELMAN

Disability Acce s s Coord i n a tor, In f ra s tru c tu re

PREP TIME

COOKING TIME

SERVING SIZE

ETHNIC

VEGETARIAN

30 min.

40 min.

N/A

INGREDIENTS:

DIRECTIONS:

FILLING:

Step 1

1/3 cup

Butter, softened

1/2 cup

Dark brown sugar

Preheat oven to 450 degrees. Step 2

Cream butter and add brown sugar slowly, beating constantly until all is absorbed and mixture is fluffy.

3 Eggs 1/4 tsp. Salt 1 cup

Step 3

Dark corn syrup

Add eggs, one by one, beating continuously.

4 tbsp. Bourbon 1 cup

Chopped pecans

1 tbsp.

Flour

9-inch pie tin with your choice of piecrust

Step 4

Add salt, dark corn syrup and bourbon. Step 5

Toss chopped pecans with flour, then fold them into filling. Step 6

GARNISH: 10

Whole pecans, cut in half

1 tbsp.

Corn syrup

1/2 cup

Heavy cream

2 tbsp.

Sugar

Pour filling into pie tin with pie crust. Step 7

Reduce heat to 350 and bake for 35 minutes, or until filling is firm. Step 8

Decorate top by making border of pecan halves dipped in corn syrup to hold them in place.

SUBSTITUTION AND TIPS: Molasses works great instead of dark corn syrup. Scotch works well in place of bourbon. Serve with snifters of bourbon on the side.

Step 9

Bake for 5 minutes more. Step 10

Serve tepid, topped with whipped cream flavored with sugar.

BEHIND THE RECIPE: This bourbon pecan pie recipe has been the highlight of many family dinners, company potlucks and neighborhood barbeques. When I taught at Mercy High School, the nuns loved the pie and the snifters of bourbon. Caution: Adjust the amount of bourbon appropriately to avoid embarrassment or arrest. 68

3 ingredient

Coconut Macaroons RECIPE BY MELINDA HESPEN Constru ct i on Manag ement , Bui l di ng s

PREP TIME

10 min.

COOKING TIME

10-15 min.

SERVING SIZE

INGREDIENTS: 51/2 cups

Flaked coconut

1 can

Sweetened condensed milk

2 tsp.

Vanilla

1 cup

Semi-sweet chocolate chips (optional)

DIRECTIONS: Step 1

Preheat oven to 325 degrees. ETHNIC

N/A

VEGETARIAN

Yes

Step 2

Stir the coconut, condensed milk and vanilla. Step 3

Stir well until blended together well. Step 4

Spray a cookie sheet (or line with parchment paper) for non-stick.

SUBSTITUTION AND TIPS: Dark chocolate or milk chocolate can be used or no chocolate. Almond extract instead of vanilla can be used. Goes great with coffee or hot cocoa.

Step 5

Scoop golf ball-sized mixture onto cookie sheet. Step 6

Bake for 10 - 15 minutes until coconut is toasted. (OPTIONAL): Step 1

Microwave the chocolate chips until they are melted (approx. 30 seconds; careful not to burn). Step 2

Dip the cooked macaroons into the chocolate or drizzle the chocolate over them.

BEHIND THE RECIPE: My family loves all things coconut, so these macaroons are such an easy and yummy treat to enjoy!

Pumpkin Cheesecake wITH PECAN CRUST R E C I P E B Y M A R I LY N T H O M P S O N Arc hi t ec t ure

INGREDIENTS: PREP TIME

10 min.

COOKING TIME

10-15 min.

CRUST: 3/4 cup

All-purpose flour

6 tbsp.

Firmly packed brown sugar

1/4 tsp.

Salt

6 tbsp.

Chilled, unsalted butter, cut into pieces

1 tbsp.

Cold water

1 cup

Finely chopped pecans

SERVING SIZE

FILLING:

ETHNIC

N/A

VEGETARIAN

Yes

8 oz.

Cream cheese, room temp

6 tbsp.

Sour cream

1/2 cup

Sugar

Large eggs

1 cup

Canned solidly packed pumpkin

3/4 tsp.

Ground cinnamon

1/4 tsp.

Ground ginger

1/8 tsp.

Ground cloves

BEHIND THE RECIPE: Looking for a combo pie that includes pumpkin AND pecans? Donâ&#x20AC;&#x2122;t care for traditional Pumpkin pie? This is it! From Bon Appetit magazine, November 1992. Recipe by Betty Rosbottom, Director of La Belle Pomme cooking school at Lazarus in Columbus, Ohio. Her cookbook, First Impressions, was published by William Morrow.

DIRECTIONS: FOR CRUST:

FOR FILLING:

Butter 9-inch diameter tart pan with removable bottom.

Beat cream cheese and sour cream in large bowl until smooth. Gradually add sugar and beat until blended.

Step 1

Step 2

Blend flour, sugar and salt in processor using on/off turns. Step 3

Step 1

Step 2

Add eggs one at a time, beating just to blend after each addition. Step 3

Add butter and process until mixture resembles coarse meal.

Transfer 1/3 cup cheese mixture to small bowl.

Step 4

Step 5

Add pumpkin, cinnamon, ginger and cloves to cheese mixture in large bowl and beat until blended.

Step 6

Spread pumpkin filling in crust.

Add water and process just until moist clumps form. Transfer to large bowl. Add pecans and knead gently until pecans are incorporated and dough comes together.

Step 5

Step 6

Step 7

Press dough on bottom and up sides of prepared pan.

Drop reserved 1/3 cup cheese mixture by teaspoonfuls in a flower pattern over pumpkin filling.

Step 8

Step 7

Refrigerate until dough is firm, about 30 minutes. Can be prepared 1 day ahead. Wrap tightly and keep refrigerated.

Using tip of small sharp knife, gently swirl cheese mixture into pumpkin mixture in decorative pattern.

Position rack in center of oven and preheat to 375.

Step 9

Bake pie until filling is firm in center, about 30 minutes.

Step 10

Step 9

Step 8

Line crust with foil; fill with beans or pie weights.

Cool pie on rack.

Step 11

Step 10

Bake until crust sides are firm, about 10 minutes. Step 12

Transfer crust to rack. Maintain oven temperature.

Cover and chill. Can be made 1 day ahead. Keep refrigerated.

w i th deepest & ut most

gratitude

th a n k you f or ev eryt h in g y o u brin g t o t h e t a bl e