The last supper A synesthetic cookbook
THE LAST SUPPER: A SYNESTHETIC COOKBOOK
CONTENTS EPIGRAPH PAGE 3
CHAPTER THREE: VEGETARIAN PAGE 30
ACKNOWLEDGEMENTS PAGE 5
FIG AND CHEESE SALAD PAGE 32
CHEESE PIZZA PAGE 34
CHAPTER ONE: MEAT PAGE 6
BLT FRIED EGG AND CHEESE SANDWICH PAGE 8
ALL AMERICAN HAMBURGER PAGE 10
CHEF’S SALAD PAGE 12
CHICKEN BREASTS WITH LIME SAUCE 14
CREAM CHIPPED BEEF ON TOAST PAGE 16
MAC ‘N’ CHEESE PAGE 36
SPAGHETTI WITH PINE NUTS, SAGE, AND ROMANO PAGE 38
TOFU WITH VEGGIES IN PEANUT SAUCE PAGE 40
CHAPTER FOUR: DESSERT PAGE 42
DONUTS PAGE 44
APPLE AND CINNAMON PUDDING PAGE 46
CHAPTER TWO: SEAFOOD
PANCAKES PAGE 48
PAGE 18
LEMON CURD
SPINACH, AVOCADO AND PRAWN SALAD
PEANUT BUTTER FUDGE
PAGE 20
PAGE 50
PAGE 52
TUNA SANDWICH PAGE 22
FRIED FISH PAGE 24
SALMON WITH BROWN SUGAR GLAZE PAGE 26
PENNE WITH SHRIMP PAGE 28
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Epigraph Starving Kid I used to chuck my crusts. I’m ashamed to admit it. My mother always told me about starving kids in Africa, how they’re dreaming about my crusts right now. I-I just couldn’t bring myself to eat them. They’re too thick, too boring, too flavourless. And I can’t cook for shit. So whenever I’m hungry, a peanut butter and jelly sandwich is the fuckin’ thing. The bread, the aroma, the way its innards spill over my fingers like broken cold-packs and dead jellyfish on the beach. Anyway, I made myself one and I was standing in the kitchen eating it a flit a lunch a room a pop. And I just stood there chewing cuz PB&J has never tasted like this before. I must’ve hit my head cuz the bread felt like flume, the jam jazz and bebop, the pb was so dreamy sick and stolid over rocks. And I’ve always included butter in my recipe because this phrases flavours slip in silence. It makes the bread stick together, and my mom always made them like this for me. First you spread the velvet cushion, then the smunch of fridge, and the lava lamp bush sheds the love front aim and mop you spoon to taste. I used three spoons. And you know, I never ate my crusts before this, but this one had a slip of pearl on the corner, and I licked that last glob of bebop and dreamy rocks off my fingers cuz this time, I was the starving kid. By Thomas Pang
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AKNOWLEDGEMENTS I would sincerely like to thank Thomas for writing the Epigraph of the book, helping explain and give structure to the bizarre concept behind it. My brother Nishant, for helping me shape the art direction of this book. And lastly, my friends Rimsha and Shereen, for I would be a lost puppy without their guidance.
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MEAT
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BLT Fried Egg and Cheese Sandwich
INGREDIENTS 4 thick slices of bacon 2 slices of Monterey Jack cheese 2 thick slices of rustic white bread toasted and hot 1 tablespoon mayonnaise 4 tomato slices 2 leaves of butter lettuce 1 teaspoon unsalted butter 1 large egg
egg and fry over moderate heat, turning once, until crisp, around the edge, about and minutes; the yolk should still be running. Slide the sandwich and eat right away.
DIRECTIONS In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain. Set the Monterey Jack cheese slices on a piece of toast. Spread the mayonnaise on the other slice of toast, and then top with the bacon, tomato and lettuce. In a small non-stick skillet, melt the butter. Add the
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All American Hamburger
INGREDIENTS 2 tablespoons finely chopped onions 2 tablespoons chili sauce 2 teaspoons Worcestershire sauce 2 teaspoons prepared mustard ½ kilogram ground beef 4 slices cheddar cheese, halved diagonally 2 slices Swiss cheese, halved diagonally 4 hamburger buns, split and toasted Lettuce leaves Sliced tomatoes Cooked bacon
During the last minute of cooking, top each patty with a triangle of American and Swiss cheese. Serve on buns with the lettuce, tomato slices, onion slices, bacon, ketchup and mustard if desired. Yield four servings.
DIRECTIONS In a large bowl, combine the onions, chili sauce, Worcestershire sauce and mustard. Crumble beef over mixture and mix well. Shape into four patties. Grill, covered, over medium heat for 6 minutes on each side or until a meat thermometer read 160° and juice runs clear.
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Chef's Salad
INGREDIENTS Romaine lettuce, torn into bite size pieces ½ cup cooked ham, cut into strips ½ cup cooked turkey breast, cut into strips Swiss cheese, cut into cubes Hard-cooked egg, sliced Medium tomato, cut into wedges Croutons French salad dressing
DIRECTIONS Divide the lettuce between two plates. Top with ham, turkey, cheese, egg, tomato and croutons. Drizzle with French dressing.
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Chicken Breasts with Lime Sauce
INGREDIENTS 4 skinless, boneless chicken breast halves 1 egg, beaten 2/3 cup dry bread crumbs 2 tablespoons olive oil 1 lime, juiced 6 tablespoons butter 1 teaspoon minced fresh chives ½ teaspoon dried dill weed
juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.
DIRECTIONS Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes. Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm. Drain grease from the skillet, and squeeze in lime
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Creamed Chipped Beef on Toast
INGREDIENTS 2 tablespoons butter 2 tablespoons all-purpose flour 1 ½ cups warm milk 1 (8 ounce) jar dried beef 1 pinch cayenne pepper
DIRECTIONS In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.
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SEAFOOD
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Spinach, Avocado and Prawn Salad
INGREDIENTS 1 chili 1 garlic clove, finely chopped 1 grated zest and juice of 1 lime 1 tablespoon soy sauce 1 tablespoon sesame oil 200 grams cooked prawns 140 grams young spinach leaves, washed and dried 2 avocadoes
DIRECTIONS Finely chop the chili. Mix in a large bowl with the garlic, lime zest, lime juice, soy sauce and sesame oil. Then tip in the prawns and toss to coat. Leave prawns to marinate in the fridge for about an hour. Lift the prawns out of the marinade. Toss the spinach leaves in the marinade until coated, then tip into the serving dish. Slice the avocados ad tuck pieces in amongst the spinach with the prawns.
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Tuna Sandwich
INGREDIENTS Canned tuna Light mayonnaise Tomato Leaf lettuce Pepper Salt Bread
DIRECTIONS Mix tuna, salt and pepper. Sandwich the lettuce, tomato and tuna between the bread.
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Fried Fish
INGREDIENTS 1 kilogram boneless fresh white fish 1/3 cup flour 2 eggs, lightly beaten ¾ cups fresh breadcrumbs Finely grated rind of 1 lemon
Preheat oven to 410°F (210°C), bake for 10-15 minutes until golden and sizzling. Repeat process with other fish fingers.
DIRECTIONS Slice fish into 20 fingers. Place flour in a bowl. Break eggs into another bowl and whisk to combine. Combine the fresh crumbs and lemon rind in a third bowl. Place a fish finger in the flour bowl and cover well, dust off any excess. Dip the flour coated fish finger in egg and then in breadcrumb mixture.
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Salmon with Brown Sugar Glaze
INGREDIENTS Âź cup packed light brown sugar 2 tablespoons Dijon mustard 4 (6 ounce) boneless salmon fillets Salt Pizza base
DIRECTIONS Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray. Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets. Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.
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Penne with Shrimp
INGREDIENTS Raw penne 2 tablespoons olive oil Âź cup chopped red onion 1 tablespoon chopped garlic 1/4 cup white wine 2 diced tomatoes 1 pound shrimp, peeled and deveined 1 cup grated Parmesan cheese
until opaque. Toss with pasta and top with Parmesan cheese to serve.
DIRECTIONS Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally. Mix shrimp into the skillet, and cook 5 minutes, or
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VEGETARIAN
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Fig and Cheese Salad
INGREDIENTS 4 figs Mozzarella cheese Basil leaves 6 tablespoons olive oil 3 tablespoons lemon juice 1 tablespoon honey Sea salt Freshly grounded black pepper
DIRECTIONS Cut the figs in a crisscross way but not till the bottom. Throw in some slices of mozzarella cheese, sprinkle some basil leaves. Take the honey, lemon juice and olive oil and mix well, pour on the figs. Sprinkle salt and pepper, and serve.
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Cheese Pizza
INGREDIENTS 2 cups sliced onions 2 minced garlic cloves 1/3 cup parmesan cheese ¾ cup grated mozzarella cheese Pizza base
DIRECTIONS Place readymade pizza base on baking pan. Preheat over to 450°F (232°C). Sauté onions and garlic in little olive oil until slightly tender but still crunchy. Spread onions and garlic on top of the pizza crust and cover with mozzarella cheese. Top with Parmesan cheese. Bake for 10 minutes. Cool for a few minutes and then cut and serve hot.
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Mac 'N' Cheese
INGREDIENTS 100 grams macaroni Milk Cheese food Âź teaspoon grounded black pepper
DIRECTIONS Bring a pot of lightly salted water to a boil. Add pasta and cook until al dente, 8-10 minutes, drain it. Place a saucepan over medium-low heat. Combine the cheese food, milk and pepper in the saucepan. Cook until cheese has melted, stirring frequently. Stir in drained macaroni until evenly coated.
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Spaghetti with Pine Nuts, Sage, and Romano
INGREDIENTS 1 spaghetti squash, halved lengthwise and seeded ¼ cup toasted pine nuts ¼ cup grated Pecorino Romano cheese 2 tablespoons chopped fresh sage 2 teaspoons butter, melted Salt Grounded pepper
DIRECTIONS Preheat oven to 350°F (175°C). Place the squash, cut side down, in a large baking dish. Bake the squash in the preheated oven for 50 minutes. Scrape flesh of squash from the rind using a fork and place in a bowl. Add the pine nuts, cheese, sage, butter, salt, and pepper; toss to combine. Serve immediately.
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Tofu and Veggies in Peanut Sauce
INGREDIENTS 1 tablespoon peanut oil 1 small head broccoli, chopped 1 small red bell pepper, chopped 5 fresh mushrooms, sliced 1 pound firm tofu, cubed ½ cup hot water ½ cup peanut butter 2 tablespoons soy sauce Grounded pepper
DIRECTIONS Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes. In a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.
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DESSERT
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Donuts
INGREDIENTS 2 tablespoons white vinegar 3/8 cup milk 2 tablespoons shortening ½ cup white sugar 1 egg ½ teaspoon vanilla extract 2 cups sifted flour ½ teaspoon baking soda ¼ teaspoon salt 1 quart oil for deep frying ½ cup confectioners sugar for dusting
vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes. Heat the oil in a large deep skillet to 375°F (190°C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners sugar while they are still warm and serve immediately.
DIRECTIONS Stir the vinegar into the milk and let stand for few minutes until thick. In a medium bowl, cream together the shortenings and sugar until smooth. Beat the egg and vanilla until well blended. Sift together the flour. Baking soda and salt, stir into the sugar mixture alternating with the
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Apple and Cinnamon Pudding
INGREDIENTS ½ liter milk 2-3 egg yolks 5 teaspoons sugar Cinnamon Lemon peal
DIRECTIONS Warm half liter of milk. Put some cinnamon, lemon peals and sugar in the milk while its getting warmed. Boil apples and cinnamon in very little water. Sieve milk. Add the apple mix in the pudding, and serve when warm.
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Pancakes
INGREDIENTS 1 cuep flour 2 tablespoons white sugar 2 teaspoons baking powder 1 teaspoon salt 1 egg, beaten 1 cup milk 2 tablespoons vegetable oil
DIRECTIONS In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil.Mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately Âź cup for each pancake. Brown on both sides and serve hot.
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Lemon Curd
INGREDIENTS ¾ cup fresh lemon juice 1 tablespoon grated lemon zest ¾ cup sugar 3 eggs ½ cup unsalted butter, cubed
DIRECTIONS In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
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Peanut Butter Fudge
INGREDIENTS ½ cup butter ½ cup milk 2¼ cup brown sugar ¾ cup peanut butter 1 teaspoon vanilla extract 1½ cup confectioners' sugar
DIRECTIONS Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
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The last supper: a synesthetic cookbook The Last Supper aims at educating and making people aware of the beautiful world of Synesthesia. Synesthesia is a neurological phenomenon in which stimulation of one sensory or cognitive pathway leads to automatic, involuntary experiences in a second sensory or cognitive pathway. people who have this condition are called synesthetes. The Last Supper concentrates on a rare type of Synesthesia known as Lexical-Gustatory Synesthesia. In this, when synesthetes hear certain words or phonemes, different tastes are triggered by non-taste related inducers. This book offers recipes where the ingredients have been replaced by words that evoke the taste of those specific ingredients.