TCA wishes you joyful holidays and an incredible 2025! This year, our team came together for potlucks and bake-offs, discovering along the way that TCA Architects Can Cook Too! Inspired by these delicious moments, we’re excited to share some of our favorite recipes with you. We hope they bring holiday cheer to your team and family!
W h a t ’s I n s i d e ?
Cocktails
Appetizers
Main Courses
Desserts
DIRECTIONS
1 Place a martini glass in the refrigerator or freezer for at least 5 minutes to chill.
If using espresso, prepare and let 1 ounce cool to room temperature, or refrigerate before using.
2. Place the espresso or 1 ounce cold brew coffee, 2 ounces vodka, 1 ounce coffee liqueur, and 1/2 ounce simple syrup in a cocktail shaker. 3. Add enough ice to fill the shaker halfway. Shake until very cold and outside of the shaker is frosty, about 20 seconds. Pour through a strainer into the martini glass.
ESPRESSO MARTINI
INGREDIENTS
1 oz Espresso or cold brew coffee
2 oz Vodka
1 oz Coffee liqueur, such as Kahlúa 1/2 oz Simple syrup
Ice
Garnish options: coffee beans, finely ground coffee, or instant espresso
Recipe
by
Jerrin Chu, AIA Principal, Studio Director
5.
4. Garnish & Enjoy!
INGREDIEN BARRAG BEVY
Dragonfruit Vo
5-6 slices Dried dra
9 oz Vodka
Bevy
1 1/2 oz Dragonfrui
4 oz Seltzer or w
1 Lemon
Steep the dragonfruit sliced in the vodka for 8 hours or overnight.
1. Use a vegetable peeler or small paring knife to get a wide, thin strip of zest off the lemon.
2. Muddle the zest a little bit in your glass and add the vodka. 3. Fill the glass with ice and top with water or seltzer as you please. 4
Recipe by Willa Trimble, AIA Project Architect
HOT BUTTERED RUM
INGREDIENTS
Batter
2/3 cup Brown sugar
1/2 cup Unsalted butter
1/4 cup Honey
1 tsp Ground cinnamon
1/2 tsp Ground nutmeg
1/4 tsp Ground cloves
Pinch of Salt
1 tsp Vanilla extract
Each Cocktail
2/3 cup Hot water
2 tsp Batter
2 oz Dark rum
Whipped Cream & ground nutmeg for garnish
DIRECTIONS
1.
In a small saucepan over medium heat, combine brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt. Heat, stirring frequently, until butter completely melts and the sugar dissolves, about 5 minutes. Remove from heat and stir in vanilla.
To make each cocktail, combine hot water with about a quarter of the batter in a mug, and then stir vigorously to combine.
2 Add in the rum and stir to combine. Taste, and add additional batter if you like it a bit sweeter or spicier
3. Top with a large dollop of whipped cream and fresh grated nutmeg. 4.
Recipe by
Disi Fan, AIA Senior Associate, Project Architect
MANHATTAN COCKTAIL
INGREDIENTS
2 oz Bourbon whiskey
1 oz Sweet vermouth
6 dashes Aromatic bitters
Brandied cherries
DIRECTIONS
Add Bourbon whiskey, sweet vermouth, and aromatic bitters to your cocktail shaker or mixing glass.
1. Add ice. 2. Shake or stir with a spoon for 20 seconds to chill the alcohol. 3. Garnish with a Brandied cherry. 4.
Recipe by Chengmei Ren, Architect Associate, Project Designer
CHEAP MAN’S PALOMA
INGREDIENTS
1 part Tequila
3 parts Squirt
Grapefruit for garnish (if citrus is on sale)
DIRECTIONS
Pour 1 part tequila and 3 parts squirt over ice. Garnish with grapefruit!
Recipe by Juan Soria Associate, Senior Contract Admin
DIRECTIONS
PROSCIUTTO WRAPPED ARUGULA
INGREDIENTS
8 thin slices of Prosciutto
2 1/2 oz Baby arugula
1 tbsp Olive oil
1 tbsp Lemon juice
1 tsp Dijon mustard (Grey Poupon is my favorite)
4 tbsp Parmesan
Pinch of Salt & pepper
Whisk together the lemon juice, mustard, olive oil, salt, and pepper to make the dressing
In a large bowl, gently toss arugula with the dressing. Add 3 tbsp of parmesan, toss gently.
Slice a piece of prosciutto in half, length-wise, so you have two strips of prosciutto, each about 1 - 1 ½ inches wide by 4-6 inches long. Place a small bunch of arugula salad about an inch from the end of a prosciutto strip - the end closest to you, making sure that some of the leaves stick out about ¾ of an inch on each side of the prosciutto. Fold the prosciuttoabout an inch of it - over the arugula and press down on it to flatten the leaves. Then, using both hands, start rolling from the bottom (where the prosciutto was folded) and keep going, until you have a tight bundle of prosciutto wrapped arugula. Slice the bundle in half across the middle. Repeat with the rest of the prosciutto and arugula.
Arrange the prosciutto arugula bundles on a platter. Sprinkle with the remaining tablespoon of parmesan, additional black pepper, and chopped basil or arugula leaves, if desired, and serve. 4.
Recipe by Wini Wang, NCARB Associate Principal, Studio Director
DIRECTIONS
Sauté shallots, and curry paste in about 1/4 cup oil.
Add potato, and sauté for about 1 min.
Add water and coconut milk.
Season with salt & sugar to taste.
Let it boil until mixture becomes dry.
Cut the pastry sheet into squares (about 4” x 4”)
Place the potato curry filling on one corner (to form a triangle).
8. Bake them at 400ºF for about 15 mins (until golden brown).
Fold the pastry square to form a triangle, and use egg to glue all the sides together, and use fork to seam it.
INGREDIENTS
2 Potatoes (diced to about 1/4 cubes)
4 tbsp Malaysian curry powder (mix with water to form paste)
4 Sliced shallots
1/2 cup Coconut milk
1 cup Water
Salt & sugar to taste
Pastry sheets
Egg (for glue)
Recipe by Radziah Loh, AIA Principal in Charge - Oakland
CRANBERRY APPLE CHUTNEY
INGREDIENTS
1 1/4 cups Granulated sugar 1/2 cup Water
12 oz Fresh cranberries
2 medium Granny smith apples (cut into 1/4 inch pieces)
1 medium Chopped yellow onion
1/2 cup Golden raisins
1/2 cup Packed brown sugar
1/4 cup Cider vinegar
1 tsp Ground cinnamon
1 tsp Ground ginger
18 tsp Ground cloves
1/8 tsp Ground allspice
DIRECTIONS
1. Bring to a boil over high heat. Reduce heat to medium. Simmer uncovered, 20 to 25 minutes or until mixture is very thick, stirring occasionally. 2.
3.
Combine granulated sugar and water in a heavy 2-quart saucepan. Bring to a boil over high heat. Boil gently for 3 minutes. Add cranberries, apples, onion, raisins, brown sugar, vinegar, cinnamon, ginger, cloves and allspice.
Cover and refrigerate up to 2 weeks before serving. Also works as an appetizer when spooned over cream cheese spread on table crackers or toast bites.
Recipe by Morgan Atkins Senior Associate, Project Manager
Recipe by Thom Cox, AIA Founder & Senior Principal
DIRECTIONS
Preheat the oven to 350ºF. 1.
ZA’ATAR CHICKEN THIGHS
INGREDIENTS
4 Bone-in chicken thighs with skin
1 tbsp Extra-virgin olive oil
Salt & pepper to taste
3 tbsp Za’atar, divided, or more to taste
Pat chicken dry with paper towels. Place chicken in a bowl and coat with olive oil. Season liberally with sea salt and black pepper on all sides. 2.
Heat a cast iron skillet over medium-high heat. Add chicken thighs, skin-side down, to the hot skillet. Sprinkle 1 teaspoon za'atar immediately over each chicken thigh. Cook chicken, without turning, until skin is crispy and browned, 7 to 10 minutes
3. Turn chicken so skin side faces up and remove skillet from heat. Sprinkle remaining za'atar quickly and evenly over each chicken thigh. Spoon some of the rendered chicken fat from the pan over the top of the za'atar.
4. Place the skillet in the preheated oven and roast until juices run clear and chicken is no longer pink near the bone, about 15 minutes.
HUNGARIAN CHICKEN PAPRIKASH
INGREDIENTS
2 tbsp Butter or pork lard
3 lbs Chicken pieces, bone-in and skin-on
2 medium Chopped yellow onions
2 cloves Minced garlic
2 Roma tomatoes (seeds removed & finely diced)
1 Hungarian bell pepper chopped
3-4 tbsp Authentic sweet Hungarian paprika
2 cups Chicken broth
1 1/2 tsp Sea salt
3 tbsp Black pepper
3 tbsp All-purpose flour
3/4 cup Sour cream
1/4 cup Heavy whipping cream
Recipe by Tim Mustard, AIA Principal, Director of Business Development
DIRECTIONS
Heat the butter in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate In the same oil, add the onions and fry until golden brown Add the garlic, tomatoes and bell pepper and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched). 1.
Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Transfer the chicken to a plate.
2. In a small bowl, stir the flour into sour cream/heavy whipping cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through. 3. Serve the chicken over your favorite rice or noodles. 4.
MODULAR MEXICAN CASSEROLE
INGREDIENTS
1 lb Ground beef
10 oz Enchilada sauce
1 can Cream of mushroom soup
1 can (4 oz) Chopped green chiles
12 oz Tortilla Chip strips
2 cups Shredded jack cheese
1 dash Garlic powder
Recipe by Gail Dyer Associate Principal, Human Resources Manager
DIRECTIONS
Brown ground beef, mixing in garlic powder; drain fat. 1. Stir in soup and drained green chiles. 2. Layer 1/3 chips, 1/2 meat mixture, 1/2 enchilada sauce & 1/2 cheese in microwavable 9” x 9” dish. 3. Layer with another 1/3 chips, remaining meat mixture, enchilada sauce and cheese. 4. Top with another layer of chips. 5. Microwave on high, uncovered, 10 – 12 minutes. 6.
DIRECTIONS
Place the ham on a roasting pan and cut the pineapple into rings 1. Use toothpicks to secure the rings to the ham. 2. Bake the ham for half an hour.
3. Mix the pineapple juice and brown sugar. Microwave until the glaze is boiling and slightly thickened.
4 Pour half of the glaze over the ham, then bake for another 30 minutes. 5.
6.
Pour the remaining glaze over the ham, then bake for a final 30 minutes.
Recipe by Dani Hollis Urban Planner
INGREDIENTS HONOLULU PINEAPPLE HAM
1 (6lbs) Fully cooked, bone-in ham
1 Fresh Pineapple
2 (6 oz) cans of Pineapple juice
1 cup Brown sugar
CIOPPINO
INGREDIENTS
2 tbsps Extra-virgin olive oil
1 large Thinly sliced yellow onion (about 1 ½ cups)
1 cup Thinly sliced fennel
3 cloves Thinly sliced garlic
1 pinch Red chili flakes
1 Bay leaf
1 sprig Fresh thyme (or ¼ tsp dried)
1 sprig Fresh oregano (or ¼ tsp dried)
1 tbsp Tomato paste
¾ cup Dry white wine
1 cup Bottled clam juice
28 oz can Whole peeled tomatoes
Salt & pepper to taste
25 Littleneck clams (in shells, scrubbed)
½ lb Mussels (in shells, scrubbed & debearded)
½ lb (16-20 count) Shrimp shell on 8 large Scallops (optional)
½ lb King crab legs cracked and broken into large pieces
½ lb Firm white fish such as halibut or cod, cut into large pieces
2 tbsp Finely minced fresh parsley
Crusty bread for serving
Recipe
by
Melissa Logan Principal, Director of Marketing
DIRECTIONS
Make the Broth-
1
Pour extra-virgin olive oil into a large pot then place on the stove over medium heat
Sauté the onions and fennel until translucent Add the garlic, chili flakes, bay leaf, thyme, and oregano and cook for a few minutes
2 Stir in the tomato paste until incorporated, then season lightly with salt and pepper. 3. Pour in the white wine and clam juice, then bring the mixture to a simmer and cook for about 5 minutes. 4. Add the canned tomatoes, breaking them up with a wooden spoon. Cover and simmer over low heat for 20 minutes to let the flavors meld. 5.
Add the Seafood-
1
First, add the mussels and clams Stir to coat them with the broth, then cover and let cook for about 5 minutes
2
When the shells just begin to open, add the shrimp and king crab, and coat in the broth.
Season the fish with salt and pepper, and either lay it on top of the broth, cover, and cook for another 3-5 minutes OR bake the fish with salt/pepper and olive oil and carefully mix into the broth at the very end to ensure it doesn’t disintegrate into the broth. 3. Taste the broth and add more salt and pepper if needed. 4. Garnish with parsley and serve with crusty bread immediately. 5.
BEEF STROGANOFF
DIRECTIONS
1.
Cut the beef into thin slices.
INGREDIENTS
1 lb Tenderloin or similar cut 10-12 Cremini mushrooms
3-4 tbsp Sour cream, full fat
1 cup Heavy whipping cream
2 cups Beef broth
1/2 cup Dry white wine
1 tbsp Flour (optional)
Salt & pepper
Preheat a frying pan on a medium-high heat, add in some vegetable oil. Brown the beef in batches with a pinch of salt, don’t overcrowd the pan. The beef strips only take about 30-60 seconds per side. Cook only until a brown crust appears, then put it aside.
2. In the same frying pan (make sure there’s no meat juice left, wipe it with a paper towel) fry the sliced cremini mushrooms with some vegetable oil until brown and remove from heat.
3. Pour white wine into a saucepan and evaporate it by three quarters over high heat. Add beef broth - boil down by about half. 4.
Add heavy cream and sour cream to the saucepan with broth and simmer over medium heat, not letting the sauce run over the edge of the saucepan. When the sauce thickens, season it with salt and pepper. You may add some flour to the sauce to make it thicker.
5. Place the meat in the pan with the mushrooms, pour in the sauce, bring it to a low boil and simmer the meat for another 1-2 minutes
6. Serve it with your favorite side, I recommend mashed potatoes or wide egg noodles.
7. Enjoy! 8.
Recipe by Lada Shchekleina Project Designer
ŠALTIBARŠČIAI (COLD BORSCH)
INGREDIENTS
1 long or 3 short English cucumber diced (for 4 people)
500 g Grated canned beetroot
2-3 Hard boiled eggs
1/4 tsp Fresh dill
handful of Chopped green onions
1/4 tsp Salt & pepper
Enough Kefir to submerge all ingredients
3-6 Potatoes
4 tsp Butter
DIRECTIONS
Start by boiling your potatoes in a large pot of salted water.
Hard-boil the eggs (it should take about 12 minutes in boiling water) Cool the eggs under cold running water Peel them and then cut them into 4 wedges
Tip the grated beetroot (and all of the liquid) out of the jar into a large mixing bowl Add the cucumber, dill and half of the green onions
Pour the kefir into the bowl and season everything with salt and black pepper to taste Stir everything together until the kefir turns pink
When your potatoes are cooked, drain them, add butter and fresh dill and shake the pot gently to coat
How To Serve Šaltibarščiai?
Lithuanian Cold Beetroot Soup, also known as Šaltibarščiai, is at its best when served freshly made This is because if the soup is left for an extended period, the beetroot will impart its color to the vegetables and the egg, resulting in a less visually appealing presentation (though still undeniably delicious) To maintain the soup's refreshing taste, serve it chilled If you happen to prepare it before your potatoes are cooked, refrigerate it to keep it cold Serve hot boiled potatoes with dill There are two ways to enjoy this delightful combination
Some prefer to savor the potatoes separately from the soup, while others (like me!) like to add the potatoes one by one directly into the soup This method gently warms up the soup (which is frowned upon amongst many Lithuanians) But for me, it creates a delightful contrast between the warmth of the potatoes and the coolness of the soup in a single mouthful
Recipe by Jonas Simkus Associate, Senior Project Designer
DIRECTIONS
1
Preheat the oven to 325º
In large saucepan, combine milk, butter, salt, and pepper. Bring to a boil, stirring frequently.
2. Add the potatoes, garlic, and cream and simmer for 15 minutes.
3. Spoon the potato mixture into a buttered 1 1/2-2 quart baking dish and top with grated cheese.
4. Bake for 10-15 minutes or until bubbly. 5.
Recipe by Rand Williams, Assoc. AIA Senior Associate, Senior CA Manager
GARLIC CREAMY POTATOES
INGREDIENTS
1 cup Milk
2 tbsp Butter
1 tsp Salt
1/4 tsp Freshly ground pepper
4 large Baking potatoes (peeled & thinly sliced)
6 medium Garlic cloves peeled
1 cup Cream
1 cup Grated swiss cheese
MUSHROOM FARROTTO
INGREDIENTS
3.5 oz pack of Hon shimeji
3.5 oz pack of Maitake
5.5 oz Baby king oyster (can be made with a variety of mushrooms, I like these!)
2 tbsp Garlic
1/4 cup Diced shallots
1 tbsp Cognac
Salt & Pepper to taste
2 cups Farro
32 oz Boxed chicken broth
1/2 cup White wine
1/2 cup Heavy cream
1/2 cup Parmesan Thyme
DIRECTIONS
Recipe by Anna Mendoza Associate Principal, Senior Project Designer
Start by cleaning mushrooms/removing stems/cutting down to size. I like to cook all mushrooms separately then combine in the end. Sautee with olive oil until nicely browned. Towards end of cooking add shallot and garlic and cook into mushrooms. Season with salt and pepper to taste then with flame off, deglaze with about a tablespoon of cognac. If liquid remains put back on heat to cook out alcohol. Remove from pan and repeat with each mushroom. Once cooked all mushrooms can be mixed. Start by heating chicken stock with a small bunch of thyme. Cook shallot in olive oil with pinch of salt over low-medium heat to cook it but not brown it. Then add farro and continue to cook to "toast" grains a bit, then deglaze with white wine, make sure to cook it all out then add enough chicken stock to cover. Let cook adding stock as necessary until farro is cooked. Once cooked, add mushrooms and bring back to boil. Season to taste with salt and pepper. Then shut off heat and add cream and parmesan. If it seems too thick, more stock and or cream can be added to be creamier.
Optional: Truffle purée and truffle oil can be added to further enhance flavor. Add to taste as truffle oils/purée can vary in intensity.
SHORT RIBS WITH TAGLIATELLE
DIRECTIONS
INGREDIENTS
3 tbsp Olive oil
2 oz Chopped pancetta
2 1/2 lbs Short ribs
Salt & pepper
1/4 cup All-purpose flour
1 Chopped medium onion
1 Chopped carrot
1/2 cup Fresh parsley leaves
2 cloves Garlic
1 can Tomatoes
1 tsp Tomato paste
1 tsp Dried thyme
1/2 tsp Dried oregano
1 Bay leaf
2 1/2 cups Beef broth
3/4 cup Red wine
1 lb Tagliatelle
4-6 tsp Shaved bittersweet chocolate
Recipe by Paul Anderson, AIA Principal, Studio Director
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total. Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse. Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
DIRECTIONS
Preheat the air fryer to 200C/400F. 1.
In a small bowl, add the baking powder, smoked paprika, Italian seasoning, garlic powder, onion powder, and brown sugar, and mix. 2.
INGREDIENTS
6 Chicken drumsticks
2 tsp Baking powder
1 tsp Smoked paprika
2 tsp Italian seasoning
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Brown sugar
2 tbsp Olive oil
Pat dry the chicken drumsticks. Toss the drumsticks through the spice mix then drizzle the oil all over.
3. Place the drumsticks in the air fryer basket and cook for 8 minutes, flip, and cook for a further 6-8 minutes, or until cooked and crispy. 4.
Serve immediately with your favorite sides & enjoy! 5
Recipe by Cindy Chang Senior Interior Designer
HOMESTYLE PORK CARNITAS
INGREDIENTS
3 to 4 lbs Pork shoulders
1-2 tsp Sea salt
1/3 cup of Water
1-2 Bay leaves
1-2 Garlic cloves
1 bunch Diced cilantro
1 Diced white onion
1 dash of Black pepper
1 dash of Oregano
DIRECTIONS
Preheat oven to 375º.
Recipe by James Yow, AIA Senior Associate, Project Architect
1. Lay pork shoulder in a small roasting pan (10x8x2).
2. Sprinkle 1-2 teaspoons of sea salt evenly on both sides.
3. Pour 1/3 cup of water into the roasting pan. 4. Add 1-2 bay leaves into liquid. 5.
Cover tightly with aluminum foil and slide into hot oven. 6. Set timer for 90 minutes.
7.
8. Allow the pork to roast until the liquid has evaporated.
Uncover and raise temperature to 450º to brown the pork.
9.
Roast for an additional 30 minutes, turning the pork over every 10 minutes until the carnitas is golden brown all over.
10. The carnitas should be tender and able to be broken up into smaller pieces.
11. Sprinkle with additional salt, if desired. 12. For extra crispiness, reheat carnitas onto grilling pan until cooked to desired consistency. 13. Serve with corn or flour tortillas and your favorite garnishes. 14.
DIRECTIONS
BAKED FETA PASTA
INGREDIENTS
2 pints Cherry tomatoes 1 Shallot
2 minced Garlic cloves
1/2 cup Olive oil
8 oz block of Feta
8 oz of Pasta of choice (I like bowtie!)
Salt & pepper to taste Basil
Recipe by Hannah Arcala Associate, Marketing Coordinator
Preheat oven to 400 ° In a medium baking dish, combine tomatoes, shallot, garlic, and all but 1 Tbsp oil; season with salt and red pepper flakes and toss to combine.
1 Place feta into center of tomato mixture and drizzle with reserved 1 Tbsp. oil.
2. Bake until tomatoes are bursting and feta is golden on top, 40 to 45 minutes. 3
Cook pasta until al dente according to package directions. Reserve 1/2 cup of pasta water before draining.
4 To skillet, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Top with basil.
5. Optional, but I like to serve drizzled with spicy honey 6.
OSSO BUCCO
DIRECTIONS
INGREDIENTS
Butter and oil for browning
6 Veal shanks
Flour for dusting shanks
1 cup Chopped onions
1/2 cup Chopped carrots
1/2 cup Chopped celery
4-6 cloves Chopped garlic
1-2 cups Chopped tomatoes
2 cups Dry white wine
1 ½ cups Chicken or veal stock
1 tsp Fresh thyme
Salt & coarse ground black pepper
Remove veal and sauté onions and celery until barely soft, add garlic for one minute.
Add wine – medium heat until all browning remnants are dissolved.
Return the veal to the pan, add stock and wine to cover shanks if necessary, salt (pending salted stock or low sodium), and pepper.
Cover and bake for 1 ½ - 2 hours until meat is fork tender (add the other half of the tomatoes for last 10 minutes.)
Remove shanks (with slotted spoon) and keep warm – boil down liquid if too thin – pour over shanks when served.
Serve with fresh gremolata on the side (Fresh grated/minced lemon rind, minced garlic, minced parsley proportioned as you like.)
Serve in large bowl with risotto or orzo!
Recipe by Kevin Buchta, AIA Principal, Design Director
TWICE-BAKED POTATOES
DIRECTIONS INGREDIENTS
Preheat the oven to 350 °
4 large Baking potatoes
8 slices Bacon
1 cup Sour cream
1/2 cup Milk
4 tbsp Butter
1/2 tsp Salt
1/2 tsp Pepper
1 cup Shredded cheddar cheese
8 Green onions
Bake potatoes in the preheated oven until tender, about 1 hour, depending on the size of your potatoes. Set potatoes aside until cool enough to handle.
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, and 1/2 of the green onions to the potato; mix with a hand mixer until well blended and creamy.
Spoon the mixture into the potato skins; top each with remaining cheese, green onions, and bacon.
Return potatoes to the preheated oven and continue baking until the cheese is melted, about 15 minutes. Serve hot!
BEEF & PORK CHILI WITH BEANS
4 tbsp Olive oil
2 large Diced onions
2 large Diced bell peppers
Kosher salt
2-4 Seeded & minced jalapeños
6 Minced garlic cloves
1 1/2 lbs Ground pork
DIRECTIONS
INGREDIENTS
1 1/2 lbs Ground beef
3 tbsp Ground pure chile powder
2 tbsp Ground cumin
2 tsp Dried oregano
2 tsp Salt
1 tsp Cayenne pepper
12 oz Beer
2 28-oz cans Tomatoes with juice
2 cups Beef broth
2 15-oz cans Kidney beans, drained
Sour cream, for garnish
1 bunch Scallions, thinly sliced, for garnish
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions and bell peppers and a sprinkling of salt, and saute until the vegetables are tender, 8 to 10 minutes.
Add the jalapeños and garlic and sauté for 2 more minutes; remove from the heat and set aside.
Heat the remaining 2 tablespoons olive oil in a large pot over medium-high heat. When the oil is shimmering, add the ground pork and ground beef, and sauté until browned, 10 to 15 minutes.
Add the chile powder, cumin, oregano, salt, and cayenne. Reduce the heat, and cook, stirring, for about 6 minutes, until the spices form a thick paste on the meat.
Add the beer, and cook, scraping up any browned bits on the bottom of the pan, for 2 to 3 minutes, until slightly reduced
Add the reserved onion-pepper mix to the pot, then the tomatoes and beef broth, and simmer for about 30 minutes
Add the beans to the chili and cook just until they are warmed through, 3 to 4 minutes Ladle the hot chili into bowls; top with sour cream and scallions, and serve
Recipe by Eric Olsen, AIA Vice President, Principal
in Charge - LA
DIRECTIONS
ORANGE & ALMOND CAKE
INGREDIENTS
2 Cara cara oranges or other naval oranges
Unsalted butter for greasing
2 cups Ground almond meal
1 1/2 tsp Baking powder
1 1/2 tsp Salt
1 1/2 cups Sugar 6 Eggs
Gluten Free!
Place whole oranges in a medium saucepan and cover with water. Bring to a boil over high heat, reduce heat and simmer until oranges are very soft, about 1 1/2 hours. Drain and set oranges aside to cool. When cool, cut into quarters and remove any seeds if necessary.
1. Adjust oven rack to center position and preheat to 350°F. Butter a 9-inch spring form pan. Pulse oranges in food processor until pureed but still slightly chunky and set aside. 2.
In a small bowl, whisk together the ground almonds, baking powder and salt; set aside. Whisk sugar and eggs together in a large mixing bowl until combined, about 1 minute. Stir in orange puree and almond mixture and pour batter into prepared pan.
3. Bake until a skewer inserted in the center comes out clean and the cake has browned evenly on the surface (if the cake has browned only around the edges, it is probably not completely cooked), about 55-60 minutes Transfer pan to a wire rack After 15 minutes, run a small spatula or paring knife around edge to loosen cake; let cool completely.
Recipe by Nancy McClure Senior Associate, BIM Manager
ZUCCHINI CHOCOLATE CHIP BREAD
INGREDIENTS
3 Eggs
1 cup Vegetable oil
2 cup Sugar
2 tsp Vanilla
2 cup Shredded zucchini
1¼ cup Crushed/drained
pineapple (1 cup drained)
3 cup All purpose flour
2 tsp Baking soda
1/4 tsp Baking powder
1 tsp Salt
1.5 tsp Cinnamon
3/4 tsp Nutmeg
1 cup Chocolate chips
1 cup Walnuts
DIRECTIONS
1. Stir in zucchini and pineapple.
Blend the eggs, vegetable oil, sugar, and vanilla.
2. Mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg, then fold into the batter.
5.
3 Fold in chocolate chips and walnuts. 4. Spread batter into 2 greased 9x5x3 loaf pans or in muffin cups (to 1/2 full).
6. Bake muffins at 350º for +/- 20 minutes. 7.
Bake loaves at 350º for approximately 1 hour or until toothpick comes out clean.
Recipe by Katie Rosso Senior Associate, Senior CA Manager
DIRECTIONS
SUMMER’S SUPER SIMPLE SWEET BREAD
INGREDIENTS
1 pint of Ice cream
1.5 cups Self-rising flour
(If you don’t have selfrising flour, just mix 1.5 cup of basic flour & 1.5 tsp of baking powder)
Recipe
by
Michelle Chronis Associate, Admin Assistant
Preheat oven to 350º F & grease or line with parchment paper any shaped pan, preferably a loaf pan.
1. Mix well ice cream & flour together in a bowl. Pour ice cream concoction into the prepared pan of choice, making sure it’s all spread out. Optional: Add sprinkles on top before baking!
Bake for 40 minutes. Meanwhile as this bread is baking, have yourself a dance & sing session to song, “Summer,” by Calvin Harris
Remove from the oven and allow to cool before slicing. Enjoy!
CINNAMON ROLLS
Recipe by Cory Bitting, AIA Associate Principal, Studio Director
DIRECTIONS
INGREDIENTS
1 cup Warm milk 2 Eggs
1/3 cup Melted margarine
4 1/2 cups Bread flour 1 tsp Salt 1/2 cup White sugar
2 1/2 tsp Fast acting yeast 1 cup Brown sugar
2 1/2 tbsp Ground cinnamon 1/3 cup Softened butter
Frosting
3 oz pack of Softened cream cheese
1/4 cup Softened butter
1 1/2 cup Powdered sugar
1/2 tsp Vanilla Extract
1/8 tsp Salt
In a large bowl, dissolve the yeast in ¾ cup of the warm milk, saving a ¼ cup. Mix in the sugar, margarine and eggs. Add the flour and mix well, cover and set aside for 10 minutes. 1.
Add the salt and the remaining ¼ cup of milk to the dough and mix well.*
With lightly dusted hands, knead the dough well for about 10 minutes until the dough becomes taught and no longer sticky. Roll into a ball and place into a large bowl. Cover and let proof in a warm place for about an hour or until the dough doubles in size. 3.
When dough has risen/doubled in size, roll out onto a lightly flowered surface. Rest dough for 10 minutes.
While the dough is resting, in a small bowl, combine the brown sugar, and cinnamon.
Once the dough has rested, roll out into a 16”x21” rectangle Spread the 1/3 cup of softened butter on the dough, then cover the dough evenly with the brown sugar & cinnamon mix
Roll the dough, from the long side, in a tight roll Cut into 12 evenly sized smaller rolls and place them in a 9”x13” baking pan Cover and let rise until the rolls have about doubled in size (about 30 minutes) Pro tip: trim off the ends of the freshly rolled dough to create a clean edge so all the rolls look the same
While the rolls are baking, make the frosting Beat together the cream cheese, ¼ cup of softened butter, confectioner’s (powdered) sugar, vanilla extract and salt
Once the rolls are out of the oven and still warm, generously spread the frosting and allow the frosting to melt over all the
CHOCOLATE CHIP COOKIES
INGREDIENTS
2 sticks Salted butter, softened 1/2 cup Sugar
1.5 cups Brown sugar
2 Eggs
2 tsp Vanilla extract
1 tsp Baking soda
1.5 tsp Baking powder
3/4 tsp Smallish-medium
coarse sea salt or kosher
2¾ cups All-purpose flour
2¼ cups Semi-sweet chocolate chips
Recipe by Irwin Yau, AIA President, Principal in Charge - OC
DIRECTIONS
Preheat the oven to 360ºF.
1. Cream butter, sugar, and brown sugar until it is nice and fluffy.
2 Add both eggs and vanilla and beat.
3. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated
4. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick.
5. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.
7.
6. Bake for 12-14 minutes until the edges are golden brown. Remove from the heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Enjoy!
I like to substitute half of the chocolate chips with peanut butter chips and suggest letting the dough sit in the fridge overnight before baking!
TEA SCONES
INGREDIENTS
2 cups Flour
1 tbsp Baking powder
4 tbsp Sugar
1/4 tsp Salt
4 tbsp Butter
3/4 cup Heavy cream
1 Egg
1 tsp Vanilla
DIRECTIONS
1.
2.
Add the flour, baking powder, sugar, and salt in a large bowl and mix well with a fork.
Slice cold butter into large chunks and drop into dry ingredients. Combine by pinching butter with fingers until well mixed. Do this until butter is smaller than pea sized, and the mixture resembles large breadcrumbs.
In a small bowl, lightly beat the egg, then mix in the vanilla and cream. 3.
4 Pour out dough onto a lightly floured surface. Sprinkle flour on the top of the dough and use rolling pin to roll into a rough circle about 1 inch thick 5.
Pour the wet ingredients into the dry ingredients and combine by hand Stir with hands, scraping the sides of bowl and folding into center until you have a mixed, sticky dough. Don’t overmix or scones will be tough. (Add a little flower or cream if dough is too wet or dry.)
Cut dough into triangles, gathering extra dough and re-rolling until all used.
Place the scones onto a baking sheet lined with parchment paper.
(Optional - sprinkle sugar on top of scones).
Bake in oven at 400 for 15 minutes or until scones are lightly browned on top and bottom
Enjoy with fresh strawberries, or clotted cream & jam, and your favorite tea!
Recipe by Nicole Dudley Associate, Senior Marketing Coordinator
CHOCOLATE GEODE CAKE
INGREDIENTS
DIRECTIONS
1 cup Flour
1¾ cup Sugar
1/2 cup Cocoa
1/2 tsp Salt
1 tbsp Baking soda
1 tsp Vanilla 1 Egg
1 cup Buttermilk
2/3 cup Oil
1 cup Boiling coffee
1 Add boiling coffee. Batter will be thin.
3.
To make the cake batter, mix the first five ingredients (flour, sugar, cocoa, salt, baking soda), and then add oil, buttermilk, egg, and vanilla.
2. Bake in a greased 9 x 13 cake pan at 350 degrees for about 40 minutes.
4. Bring to a full boil, stirring constantly. Boil for 1 minute.
6.
To make the frosting combine all ingredients and stir at low heat.
5. Remove from heat. Beat until lukewarm and spreading consistency.
AWARD WINNING DESSERT!
2 cup Brown sugar
1/2 cup Milk or cream
1/2 cup Butter
1/4 tsp Salt Cake Frosting
Recipe by Lisa Majchrzak, AIA Associate Principal, Studio Director
DUTCH APPLE PIE
Pie Crust
8 tbsp Cold unsalted butter
1¼ cup All-purpose flour
Dash of Salt
2 tbsp Ice-cold water
1/2 tsp of Vinegar (DON’T skip)
Pie Filling
8 cups Thinly sliced apples
1 Lemon juice & zest
8 tbsp Unsalted butter
3 tbsp All-purpose flour
1/4 cup Water
1 cup Granulated sugar
Crumb Toppings
1 cup All-purpose flour
1/4 cup Brown sugar
2 tbsp Granulated sugar
1 tsp Cinnamon
Dash of Salt
8 tbsp of Unsalted butter
Recipe by Teresa Ruiz, AIA Principal, Studio Director
1.
Pie Crust: Preheat oven to 425ºF.
Cut butter into small cubes 2
3.
Pulse butter, flour, and salt in food processor, gradually add ice cold water until it starts to come together. Add vinegar and continue to pulse until it comes together.
4.
Pro Tip to roll out the pie crust: wipe the countertop with a damp towel Immediately line the countertop with plastic wrap large enough to roll out the pie crust. Dust the plastic wrap with flour, proceed to roll out the dough as you would normally To transfer the crust to the pie dish, simply peel off the plastic wrap. This allows you to move the pie dough to better fit the pie dish, and still has a clean countertop. Shape the pie crust, put the pie crust back in the refrigerator while you prepare the pie filling.
5.
Pie Filling: Add lemon juice and lemon zest to thinly sliced apples and toss to combine.
Melt butter in a saucepan over medium heat. Whisk in flour then simmer for 1 minute, whisking constantly Whisk in water, and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat Pour the sauce over the apples and stir to coat the apple slices. Add more lemon zest if you’d like.
6. Remove pie crust from the refrigerator. Pour apples into crust.
7. Crumb Toppings: Combine dry ingredients in food processor. 8. Drizzle melted butter in & pulse to form pea sized crumble. 9.
Spoon topping onto the prepared pie 10
Put assembled pie on a cookie sheet to catch any overflow juice. Put the pie/cookie sheet into the 425ºF oven. Bake for 15 min Lower the oven temperature to 375ºF (keep the pie in the oven), and continue to bake for another 35-45 minutes (depending on how much filling you have) until the filling is bubbly and the crumb topping is golden Remove pie from oven. Let cool for 1 hr before slicing. Enjoy! 11.
NO BAKE TIRAMISU
DIRECTIONS
INGREDIENTS
1 cup Heavy cream
1 cup Mascarpone cheese
1/4 cup Maple syrup
2 tsp Cinnamon
2 tsp Cocoa powder
1 tsp Vanilla
2 cups Brewed coffee
1 (7oz) package Ladyfingers
1 Chocolate bar
Make whipped cream! You can do this in a stand mixer with the whisk attachment, using a hand mixer, or with good old elbow grease. Just be sure you see those classic stiff peaks.
Stir together the mascarpone, maple syrup, cinnamon and vanilla extract until combined. Fold this mixture into the whipped cream.
Dip the ladyfingers in coffee just enough to give them a little coating, but not too saturated with liquid.
Assemble the tiramisu in 9x9 baking pan Begin with a layer of the coffee-soaked ladyfingers, and then spread the whipped cream-mascarpone mixture over the top. Repeat.
Chill the tiramisu! Cover with plastic wrap and chill in the fridge for at least four hours, but you can leave it as long as overnight.
Eat the tiramisu! To make it pretty for serving, dust the top with a little cocoa powder, shaved cinnamon and shaved chocolate.
Recipe by Jovelyn Garcia Sr Associate, Sr Project Manager
COX FAMILY CINNAMON ROLLS
INGREDIENTS
Bridgeford frozen bread dough
Cinnamon Sugar
Butter/margarine
Brown sugar
Walnuts (optional)
Recipe by Mike Cox
Associate Principal, IT Director
DIRECTIONS
Preheat the oven to 350º 1 Coat a 8x8 Pyrex pan with butter.
2. Sprinkle brown sugar over the butter until the pan is brown. 3. (Optional) if you want to add nuts, sprinkle the nuts over the brown sugar. 4. Set the pan aside. 5. Roll out frozen bread dough until it is about 2 inches larger than your 8x8 pan.
6. Coat the dough with butter
10.
7. Sprinkle cinnamon on top of the butter until brown. 8. Sprinkle sugar on top of the cinnamon until white. 9. Roll up the dough and cut into thirds and then thirds again so you have 9 rolls Arrange the rolls in your pan. Bake for approximately 20 minutes or until a knife inserted in the middle comes out clean and the tops are golden brown. Take the pan out of the oven and flip over onto your serving plate
DIRECTIONS
To make crust, mix margarine, flour, and walnuts. 1.
Place dough for crust in a greased 9X13 glass dish and bake for 20-25 minutes on 350 degrees and let cool. 2 First layer- Beat softened cream cheese with powdered sugar and use 1/2 tub of cool whip.
Second layer- Mix box of instant chocolate pudding with milk.
Third layer- Spread remaining cool whip on top of the second layer.
Sprinkle chopped nuts, health bar, sprinkle, etc. Your choice!
Refrigerate a few hours before serving & enjoy!
Recipe by Lisa Fraga Sr Associate, Office Manager
CHOCOLATE DELIGHTS
INGREDIENTS
1 stick Margarine
1/4 cups Flour
1/2 cup Finely chopped walnuts
8 oz Cream cheese
1 cup Powdered sugar
1 large tub Cool whip
1 box Instant chocolate pudding
3 cups Milk
LEMON-CRANBERRY MERINGUE PIE
Recipe by Steve Hutson
Principal, Technical Director
INGREDIENTS
Pie crust
Lemon Filling
1 ⅓ cups Sugar
⅓ cup Cornstarch
½ tsp Kosher salt
4 large Egg yolks (whites reserved for meringue)
2 tsp grated Lemon zest, plus ¾ cup Fresh juice
4 tsp Unsalted butter, cut into ½-inch pieces
Cranberry Gelée
10 oz Fresh cranberries, rinsed and drained; or frozen cranberries (about 2 ½ cups)
½ cup Sugar
2 tsp Cornstarch
Pinch of kosher salt
Meringue
5 large Egg whites, room temp.
¾ cup Sugar
½ tsp Cream of tartar
1 tsp Pure vanilla extract
1
2.
DIRECTIONS
Line 9x2-in fluted tart pan pie crust. Trim dough to b
Line with parchment and fill with dried beans/pie weights. Bake until crust is set/dry, (25 mins). Remove beans and parchment; continue baking until crust is golden on bottom, (15 mins) Transfer to wire rack; let cool completely
3. Whisk in lemon juice and butter until smooth. Pour mixture into your pie crust. Refrigerate until set, (30 mins).
Lemon Filling: Combine sugar, cornstarch, and salt in a saucepan. Whisk in egg yolks, lemon zest, and 1 1/3 cups water until smooth Bring to a boil over medium-high heat, whisking frequently; boil 1 minute. Remove from heat.
4. Cranberry Gelée: Combine cranberries, sugar, cornstarch, salt, and 3/4 cup water in a saucepan Bring to a boil over medium-high heat, stirring occasionally; boil 1 minute. Press through a fine-mesh sieve (discard solids). Pour over chilled and set lemon pudding in crust, gently spreading to edges with an offset spatula. Refrigerate until set, (30 mins) or, loosely covered, up to 1 day. If using tart pan, remove pie from pan and transfer to a serving plate or cake stand
6.
5. Meringue: In the bowl of a mixer set over (but not in) a bowl of simmering water, beat egg whites and sugar until sugar has dissolved and mixture is hot. Transfer to mixer fitted with the whisk attachment; beat on low speed until foamy. Add cream of tartar and vanilla, increase speed to medium-high and whisk until stiff, glossy peaks form, (8 minutes).
7.
Spoon meringue onto center of pie, spreading slightly and leaving a 1-inch border between meringue and crust Wave a kitchen torch over meringue until browned in places. Cut pie into wedges; serve. (Pie is best eaten the same day.)
