R EC I PE S TO F I L L YO U R VO I D
A CO L L EC T I O N O F FAVO R I T E R EC I P E S BY S T U D E N T S I N T Y P O G R A P H Y I I I W I N T E R Q UA R T E R 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California
R EC I PE S TO F I L L YO U R VO I D
A CO L L EC T I O N O F FAVO R I T E R EC I P E S BY S T U D E N T S I N T Y P O G R A P H Y I I I W I N T E R Q UA R T E R 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California
D E D I C AT E D T O
The survivors of the fast food golden age
I N T RO D U C T I O N
The following is a completely random and spontaneous collection of recipes that has been aggregated by the students of Charmaine Martinez’s 2014 Winter Typography III class. A few were made up on the spot. Most were copied and pasted from websites minutes before class. The remaining were meticulously tried, tasted, and perfected over the course of a family history. Satisfaction cannot be guaranteed; however, as the title of this publication alludes, if you eat and drink enough of the following, you will be
TA B L E O F CO N T E N T S
2.............. Ashley Andrews
Spam Musubi
4............ Nicole Bergmann
Cajun Shrimp Alfredo
6............... Heather Brown
Almond Paste Cookies
8................Katelyn Burgin
Mixed Grill Kebabs with Guava BBQ Sauce
10................... James Butler
Hamachi Poke
12................... Darren Chan
Joong: Chinese Tamale
14.................. Albert Chang
Bertolucci’s Gourmet Grilled Cheese
16....................... KathyChoi Tostada Crisp
18.......... Jaclyn Cruickshank
Chocolate-Banana Bonbons & Toasted Almonds
20................. Kelsey Dodge
Really Good Guac
22................ Emma Dowling
Moscow Mule
24................ Samantha Gee
Greek Grilled Avocados Recipe
26................ Allison Gentes
Pimm’s No. 1 Traditional Cocktail
28.............. Danielle Hadley
Italian Sesame Seed Cookies
30....Meagan Haneke-Hopps
Shepherd’s Pie
32................ Kelby Hertanu
Pork with Sweet Soy Sauce (Babi Kecap)
34.............. Joseph Hewison
Shepherd’s Pie
36................ Alyssa Hornby
Avocado Mango Shrimp Stacks
38................... Sara Ingram
Mexican Two Bean Chicken Chili
40............. Kirsten Jacobsen
Mor Mor’s Pineapple Upside Down Cake
42.................. Evan LaForce
Worlds Best Chocolate Chip Cookies!
44.......... Cristopher Lagmay
Halo-Halo
TA B L E O F CO N T E N T S
46.............Kelsey Lancaster
Blackberry Meyer Lemon Gin and Tonic
48........... Chelsea Lightfoot
Buckeye Brownie Cookies & Easy Fudge Frosting
50................... Florence Lui
Mushroom Risotto
52...................Alyx Mackler
Now That’s a Taco Salad
54.................. Madison Mar
Browned Butter Spoon Cookies
56................... Jared Moore
BlackFlower Fizz
58............... Skyler Muench
Nana’s Banana Bread
60................ Viridiana Osio
Cucumber Sangria
62.................... Christy Pak
Caprese Stack
64.............. Hyung-Min Park
California Roll
66..................Rebecca Reid
Grandma’s Swedish Pancakes
68................... Emilee Rudd
Chocolate Chip Pumpkin Bread
70............ Kerstin Segervall
Nana’s Coconut Cream Pie
72................ Jason Shindler
Oat Nut Bars with Sweet Lemon Coconut Icing
74............... Jenna Verbryke
Ahi Tuna Tartare on Sesame Wonton Chips
76................. Sara Vetrovec
Black Russian Cake
78.............Paul Washington
Short Ribs Korean Barbeque (Kalbi)
80.................... Kat Whalen
Moroccan Chickpea Soup
82.................. Amanda Yam
Oriental Cold Noodle Salad
84........................ Olivia Yu
Fear of a Black Planet Cake
86.................Zachary Zulch Taco Soup!
S PA M MUS U B I
CREDIT TO MAMADRE WS INGREDIENTS
METHOD
cooked rice, room temperature
5 cup
nori 5 sheets
spam
12 oz
teriyaki sauce
½ cup
furikake (japanese rice seasoning) to taste
1. Cut Spam into 10 slices. Fry until slightly crispy. Remove & drain on plate lined with towels. 2. In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to low. 3. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam. 4. Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori.
5. Fill musubi maker with rice & press flat until the rice is 1 ½ inch. Sprinkle rice with Furikake. 6. Top with slice of Spam. Remove musubi maker. 7. Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. 8. Slightly dampen the end of the nori to seal it. 9. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky. Submitted by:
2
Ashley Andrews
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3
Cajun S H R IMP ALFREDO
CREDIT TO COA STAL LIVING INGREDIENTS
METHOD
shrimp, peeled & deveined
1 lb
creole seasoning
2 tbsp
olive oil 1 ½ tbsp
butter 1 ½ tbsp
sliced mushrooms
8 oz
garlic powder
2 tsp
tomato, diced, fresh or canned
1 cup
heavy cream
1 cup
parmesan cheese, grated
1 cup
egg yolk
1
onion, diced & divided
1 cup
linguine
8 oz
tony’s creole seasoning
1 tbsp
1. Get all of your ingredients ready, tomatoes diced, onion diced & so forth because the recipe goes together fast once the shrimp is cooked. 2. Toss the shrimp in 1 tbsp of the Creole Seasoning, set aside. 3. Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente. 4. While pasta is cooking, heat olive oil & butter in a skillet. Add the mushrooms & garlic powder when the butter has melted, cook for about 1 to 2 mins. Next add ½ cup of the onions & cook for another minute then add the shrimp. Cook for about 3 to 5 mins or until the shrimp is pink. 5. When the shrimp has cooked add the cream and the other addition of creole seasoning (the ½ to 1 tbsp) Bring this to a simmer then turn the heat down to medium low.
Submitted by:
4
Nicole Bergmann
M E T H O D CO N T I N U E D 6. Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling. 7. When the sauce has thickened add the other ½ cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.
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5
Almond Paste CO O K I E S
CREDIT TO COOK S.COM INGREDIENTS
METHOD
very soft butter
½lb
sugar
1 cup
2. Add remaining ingredients.
almond paste, grated
1 cup
egg, beaten
1
3. Form batter into small balls, press down with floured fork on un-greased cookie sheet.
flour 1 ½ cups
baking powder
½ tsp
baking soda
½ tsp
salt to taste
bittersweet chocolate, melted
½ lb
almonds, slivered to taste
1. Cream butter and sugar well.
4. Bake 9 to 10 mins at 350°F. 5. Place cookies on cooling rack and let cool for 10 to 15 mins. 6. Dip cooled cookies into chocolate, covering about half the cookie. Let stand for a few seconds, placing cookies on parchment paper. Then, sprinkle with slivered almonds on chocolate surface. Press lightly to hold almonds. 7. Repeat for each cookie as desired.
8. Let cool for one hour on counter-top or in refrigerator. Cookies can be stored for up to one week at room temperature or frozen, for longer periods.
Submitted by:
6
Heather Brown
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7
MI X E D G R I L L K A BO BS with
Guava BBQ Sauce CREDIT TO COA STAL LIVING SAUCE INGREDIENTS
SAUCE ME THOD
coconut oil or vegetable oil
1 tbsp
small yellow onion, finely chopped
1
garlic cloves, minced
2
guava nectar
½ cup
guava paste or jelly
8 oz
molasses
¼ cup
cider vinegar
¼ cup
tomato paste
2 tbsp
ground allspice
1 tsp
smoked paprika
1 tsp
curry powder
½ tsp
salt
¼ tsp
1. Heat oil in a saucepan over medium-high heat. 2. Add onion and garlic; sauté 3 to 5 mins or until tender. 3. Stir in guava nectar and remaining ingredients. 4. Cook over medium-low heat, stirring occasionally, 5 mins until mixture is slightly thickened.
Submitted by:
8
Katelyn Burgin
K ABOB INGREDIENTS
K ABOB METHOD
bite-size boneless fish fillets
1 lb
1. Thread fish, shrimp, and vegetables on skewers.
peeled and deveined shrimp
1 lb
2. Brush with olive oil; sprinkle with salt & pepper.
yellow bell pepper, cut into pieces
1
orange bell pepper, cut into pieces
1
red onion, cut into wedges
1
pint cherry tomatoes
1
Olive oil to taste
Salt to taste
Freshly ground black pepper to taste
3. Grill over medium-high heat (350°F to 400°F) for 4 mins. 4. Turn skewers over, and brush with ¼ cup sauce. 5. Cook 5 mins or until fish flakes with a fork. 6. Serve skewers with sauce on the side.
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9
H A M AC H I P O K E with
Pineapple Poi &
Taro Chips CREDIT TO CHEF MARCEL VIGNERON INGREDIENTS
METHOD
extra-virgin olive oil
2 tbsp
sake
2 tbsp
mirin
2 tbsp
fresh lemon juice
3 tbsp
grated fresh ginger
1 tsp
maui onion, finely chopped
1 tbsp
sea salt to taste
black pepper, freshly ground to taste
sashimi-grade hamachi, in ½ cubes
1 lb
sea beans, chopped
¼ cup
xanthan gum
2 tsp
fresh pineapple chunks
4 cups
small taro root
1
vegetable oil for frying to taste
1. In a medium nonreactive bowl, combine the oil, sake, mirin, lemon juice, ginger, & onion. Whisk together. Season with salt and pepper to taste (keep in mind the sea beans will also be salty). 2. Add the hamachi and sea beans. Gently toss with a rubber spatula to completely coat the fish and sea beans with the marinade. Cover and refrigerate for at least 1 hour for the flavors to combine while you make the pineapple poi and taro chips. 3. Place ¼ cup water in a blender, followed by the xanthan gum. Add the pineapple chunks and blend on high until the pineapple is pureed and the mixture is smooth with a sticky consistency. 4. Transfer to a container, cover, and refrigerate until ready to use. 5. Peel the taro root and slice very thinly with a sharp knife. Place the slices in large bowl of cold water to keep them from discoloring.
Submitted by:
10
James Butler
M E T H O D CO N T I N U E D 6. In a large heavy pot, heat about 3 inches of oil to 350째F. 7. Drain the taro slices & pat dry completely. Add the slices to the hot oil in batches, being careful not to overcrowd the pot. Fry until crisp and lightly golden, about 2 mins. Remove with a slotted spoon and transfer to
paper towels to drain. Sprinkle with salt. Cool completely before serving. 8. Place large spoonfuls of the pineapple poi on serving dishes. Using a slotted spoon, ladle the hamachi poke over the pineapple and sprinkle with sea salt. Place a couple of taro chips alongside.
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11
J O O N G: Chinese Tamale
CREDIT TO TR ADITIONAL C ANTONESE RECIPE INGREDIENTS
METHOD
dried bamboo leaves
12 oz
pork belly
½ lb
glutinous rice (loh mai)
2½ lbs
vegetable or canola oil
2t tsp
kosher salt
4 tsp
dried split hulled mung bean
14 oz
raw salted duck egg yolks
8
chinese sausage (lap cheong)
6 oz
dried baby shrimp (ha mai)
¼ cup
dried scallops (ghown bhoy)
4
1. Soak the following overnight: bamboo leaves (to remove impurities that can spoil the joong), glutinous rice, mung beans (in plenty of water as they will expand), and dried scallops. 2. For the bamboo leaves: Place half of the package of joong leaves in a large container and cover completely with cool water. Soak leaves for 24 hours, changing water twice. Place leaves in large stockpot. Cover with water and place on stove over high heat. Boil, reduce heat to medium and cook for 30 mins. Drain leaves and rinse with cold water. Using a vegetable brush, take one leaf and scrub each side and rinse again under running water. Trim off stem using kitchen shears and discard. Repeat until all leaves are scrubbed, rinsed and trimmed. Put leaves in colander and set aside. 3. For the lap cheong: Rinse under cold running water and drain. Cut each in half crosswise then split each half lengthwise twice into quarters. You should get 8 pieces out of each lap cheong.
Submitted by:
12
Darren Chan
M E T H O D CO N T I N U E D 4. For the pork belly: Rinse under cold water to remove excess salt. Pat dry with paper towels and slice into ½ inch-wide strips lengthwise. Cut each strip into 1 inch pieces. Set aside. 5. For the salted duck egg yolks: If using cooked yolks: Cut each in half and set aside. 6. For the dried shrimp and dried scallops: Place in separate small bowls. Wash three times in cold water and drain. Cover completely with water and let soak for 15 mins. Drain and set aside. Shred scallops into strips and set aside. 7. For the rice: Place in fine meshed strainer. Rinse under cold water until water runs clear. Transfer to large bowl and cover completely with cold water. Allow to soak 15 mins. Drain well and transfer to large bowl. 8. For the mung bean: Place in fine meshed strainer. Rinse under cold water until water runs clear. Add vegetable oil & salt & mix well. Add mung beans to rice & toss to combine. 9. Take two similar sized joong leaves without tears or rips, and curving in the same direction. Take one leaf in each hand, holding it horizontally in front of you while making sure the ends match each other. Overlap the edge of one leaf onto the center spine of the other. Hold overlapping leaves together with your thumb in the center of the leaves and fold in half. Fold bottom ½ inch of leaf upwards & tuck under thumb to create a pocket inside the leaves for joong.
10. Holding leaves firmly, place 3 tbsps of rice mixture in pocket. Add 1 piece cured pork belly, ½ an egg yolk, 3 shrimp, 3 strands scallops & 1 piece lap cheong to center of rice. Cover, filling with another 3 tbsps of rice. 11. Take the outer edge of a third leaf and fold it towards the center, sealing the joong. It should now be sealed at one end & open at the other. 12. Smooth out leaves towards the open end and then gather all the ends, fold them towards the center, and hold down with your thumb. Be firm, but do not rip the leaves. If leaves tear, start over. Secure them with kitchen twine by making several loops around joong ending with a knot. Pat finished joong with hands on both sides to compact. Repeat until joong leaves and filling are finished. Extra joong leaves can be dried at room temperature on a wire cooling rack and reused 13. Layer finished joong in a large stockpot and cover with water. Place on stove over high heat, cover, and bring to a boil. Reduce heat to medium. Cook for 2½ hrs, topping up pot with boiling water to keep joong submerged and rotating joong every hour to cook evenly. 14. Remove and drain in colander. Allow to rest for 10 mins. Cut open and serve immediately with soy sauce. 15. Extra joong can be stored in refrigerator for up to 1 week or in freezer for several months. To reheat, place in simmering water until heated.
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13
Bertolucci’s Gourmet
GRILLED CHEESE
CREDIT TO BERTOLUCCI’S COOKBOOK INGREDIENTS
METHOD
sourdough, sliced 2 pieces
1. Preheat skillet over medium heat.
fresh ripe tomato
½
jarlsberg cheese
1 slice
provolone cheese
1 slice
2. Lather both sides of bread with butter (1 tbsp on each side) and place one slice of bread on skillet butter-side down.
colombus peppered turkey breast
1 slice
butter
2 tbsp
3. Add slice of Jarlsberg cheese on nonbuttered side. 4. Slice half tomato into thin slices and place on top of cheese. 5. Gently place slice of turkey breast on top of tomato slices.
6. Add slice of Provolone cheese on top of turkey. 7. Place second slice of bread on top of sandwich butter-side up. 8. Grill until lightly browned and flip over; repeat process until cheese is melted. 9. When cheese has melted, remove from skillet using spatula and cut in half diagonally.
Submitted by:
14
Albert Chang
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15
TOS TA DA C R IS P
CREDIT TO K ATHY CHOI INGREDIENTS
METHOD
head of lettuce
1
onion
1
tomatoes
2
red bell pepper
1
avocado
1
lime
1
feta cheese to taste
mozzarella cheese to taste
small tortillas
6
tostada shells
6
rotisserie chicken, whole cooked
1
teriyaki sauce to taste
tapatĂo sauce to taste
1. Shred Rotisserie chicken and place ½ of shredded chicken on pan. Add 2 tbsp of teriyaki sauce & mix. Keep lid on at low heat. 2. Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Set aside. 3. Salsa mix: dice 2 tomatoes and 1 onion then place into a bowl. Cut lime and squeeze over diced tomatoes and onions. Add a large pinch of salt and pepper, mix, and set aside. (Add a squirt of Tabasco for a kick). 4. Cut avocado in half then slice vertically into one avocado half making thin slices. Use a large spoon to scoop out avocado slices & set aside. 5. Place 1 small tortilla on pan and heat up for 1 minute; flip occasionally. While heating, sprinkle mozzarella cheese over 1 round tostada shell and microwave for 30 seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell.
Submitted by:
16
Kathy Choi
M E T H O D CO N T I N U E D 6. Place ½ cup of shredded teriyaki chicken onto tostada base.
9. Place red bell pepper strips on top along with ¼ of the sliced avocados.
7. Add two spoons of salsa mix on top of chicken and spread evenly.
10. Sprinkle 1 tbsp of feta cheese evenly over entire tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada.
8. Add small handful of lettuce & spread evenly.
Tostada Crisp by Kathy Choi
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17
C H O CO L AT E- BA N A N A BO N BO NS &
Toasted Almonds
CREDIT TO WILLIAM-SONOMA E AT WELL , BY CHARIT Y FERREIR A INGREDIENTS
METHOD
semisweet chocolate
½ oz
almonds, toasted & chopped
½ cup
pecans, toasted & chopped
½ cup
bananas 2
1. In a heatproof bowl set over a pan of barely simmering water. Melt the chocolate, stirring occasionally, until smooth. Remove the pan from the heat and leave the bowl of chocolate on top of the pan to keep warm. 2. Place the nuts in a shallow bowl. 3. Line a baking sheeting with wax paper.
4. Peel the bananas and cut into ½ inch rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift out with a fork, tapping the fork gently on the bowl’s edge to allow the excess chocolate to drip back into the bowl. Place the banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices. 5. Freeze the bonbons until the chocolate is set— about 20 mins—then transfer to an airtight container & store in the freezer for up to 1 week.
Submitted by:
18
Jaclyn Cruickshank
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19
R E A L LY GO O D GUAC CREDIT TO KELSE Y DODGE INGREDIENTS
METHOD
avocados, large
2
sweet yellow onion
¼ cup
cilantro, chopped
¼ cup
lime juice
1
pickled jalapeño slices, chopped to taste
jalapeño juice
1 tsp
salt & pepper to taste
1. Slice open those ripe avocados and mush out the innards into a bowl. 2. Remove the pits and discard. 3. Chop up some onions, cilantro, and jalapeños. Add them to the bowl along with the juice of one lime. Now mush it all up!! No special mushing technique required, but feel free to make one up. 4. Add 1 tsp of jalapeño juice for added spiciness if desired. 5. Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.
Submitted by:
20
Kelsey Dodge
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21
MOS COW MU L E
CREDIT TO COCK TAIL TIMES INGREDIENTS
METHOD
lime juice
¼ cup
vodka
¼ cup
ginger beer
½ cup
1. Pour the vodka and lime juice into a highball glass with ice cubes. 2. Top off with the ginger beer. 3. Garnish with the lime wedge.
Submitted by:
22
Emma Dowling
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23
Greek Grilled AVO C A D OS
CREDIT TO TAMMILEE TIPS INGREDIENTS
METHOD
avocado 1
1. Cut avocados in half and remove pit.
olive oil to taste
2. Slice the avocado into chunks, maintaining the structure of the avocado skin, so the olive oil & ingredients can spread all over the avocado.
artichoke hearts
3
sun dried tomatoes
3
kalamata olives
1 cup
feta cheese to taste
3. Drizzle the avocado with olive oil, sun dried tomato infused olive oil is a great for this recipe. 4. Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese. 5. Place on barbecue for 5 to 10 mins depending on the heat of your barbecue.
Submitted by:
24
Samantha Gee
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25
Pimm’s No. 1 Traditional
CO C K TA I L
CREDIT TO ALLISON GENTES INGREDIENTS
METHOD
pimm’s liquor
1 cup
lemonade
2 cups
lemon
1 slice
orange
1 slice
apple
1 slice
cucumber
1 slice
sprig fresh mint
1
1. Half fill a large jug or tall glass with ice cubes. 2. Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass. 3. Pour two parts lemonade to one part Pimm’s over the top of fruit. Mix and serve.
strawberries 2
Submitted by:
26
Allison Gentes
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27
Italian S E SA ME S E E D CO O K I E S
CREDIT TO BROWN E YED BAKER INGREDIENTS
METHOD
all-purpose flour 10 cups
baking powder
6 tsp
salt to taste
vegetable shortening
16 oz
granulated sugar 2½ cups
eggs
6
vanilla extract
2 tbsp
anise oil
½ tsp
sesame seeds
16 oz
1. Preheat oven to 350° F. Line two baking sheets with parchment paper; set aside. Place the sesame seeds in a shallow bowl; set aside. 2. In a large bowl, whisk together the flour, baking powder and salt; set aside. 3. With an electric mixer, cream together the vegetable shortening and sugar until light and fluffy, about 2 mins. Add the eggs, vanilla extract and anise oil, and beat until completely combined, scraping the sides of the bowl as necessary. Reduce the mixer speed to low and gradually add all of the flour mixture until it is thoroughly combined. 4. Turn the dough out onto a clean work surface and break off a handful-size piece of dough and knead 5 to 10 times, or until smooth. Using your hands, gently roll the dough into a log about 1 inch in diameter. Cut the log into 3 inch pieces, roll in the sesame seeds, pressing them to adhere, & place on the prepared baking sheet. Repeat until you have used up all of the dough.
Submitted by:
28
Danielle Hadley
M E T H O D CO N T I N U E D 5. Bake until the cookies are golden brown, 25 to 30 mins. Allow the cookies to sit on the baking sheet for a couple of mins, then transfer to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 2 weeks.
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29
Hopps’ S H E PH E R D ’S PI E
CREDIT TO JUDITH HOPPS INGREDIENTS
METHOD
ground beef
2 lbs
1. Preheat oven to 350°F.
green beans, cut & drained
2 cans
2. Brown the ground beef in a skillet.
corn, drained
2 cans
condensed tomato soup
2 cans
3. Make instant mashed potatoes in a bowl according to package instructions & set aside.
mashed potatoes
4 cups
shredded cheese to taste
4. Spray casserole dish with nonstick spray. 5. Open canned vegetables; drain, dump in casserole dish. 6. Strain off any fat from ground beef, then add on top of veggies. 7. Mix/stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish. 8. Open tomato soup cans (do NOT add water), dump on top of veggie/beef mix. 9. Stir in with the veggie/beef mix so that veggies/ beef are evenly coated in tomato soup. 10. Spread mashed potatoes to even cover all other ingredients (do not mix in).
Submitted by:
30
Meagan HanekeHopps
M E T H O D CO N T I N U E D 11. Cook for 25 mins, uncovered. 12. Cover with shredded cheese and let cook for another 5 mins in the oven. 13. Let cool and enjoy!
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31
PORK WITH
SWEET SOY SAUCE (BA B I K EC A P) CREDIT TO MRS. LUSIANA HERTANU INGREDIENTS
METHOD
pork butt, shoulder, or spare ribs
2 lbs
salt
1 tsp
white pepper
½ tsp
chinese five spices
1 tsp
rice wine
2 tbsp
soy sauce
2 tbsp
star anise
2
sweet soy sauce (kecap manis)
2 tbsp
oil
3 tbsp
spices to taste
shallots 2 ginger
1 inch
garlic 2 cloves
1. In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves garlic). 2. Cut the pork into about 2 inch cubes. 3. Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices. 4. Let the pork mixture sit in the rice wine and soy sauce for at least 10 mins. 5. Put oil in a pot and stir fry the spices on medium heat for about 3 mins. 6. Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color. 7. Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot. 8. Cook until done (about 45 mins to 1 hour, depending on desired tenderness) and oil comes out. 9. Serve with rice and vegetables for a balanced meal
Submitted by:
32
Kelby Hertanu
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33
S H E PH E R D ’S PI E with an Accent
CREDIT TO GORDON R AMSAY INGREDIENTS
METHOD
olive oil
2 tbsp
1. Dice garlic.
ground lamb or beef
1½ lbs
2. Separate herbs from the stems.
large carrot
1
3. Separate egg yolks.
large onion
1
4. Peel and slice potatoes into even pieces, cooking the Filling.
fresh rosemary to taste
fresh thyme to taste
garlic, minced 4 cloves
worcestershire sauce to taste
tomato puree or paste to taste
red wine to taste
chicken stock
¼ cup
golden potatoes
1½ lbs
heavy cream
¼ cup
butter 3½ tbsp
egg yolks
2
5. Pour Olive Oil into a hot, large pan, then add meat. Stir meat for a few mins until brown, and broken into very small pieces. 6. Add rosemary, thyme, and garlic, then stir some more. 7. Add carrot, and onion, stir a little longer. 8. Add Worcestershire Sauce, stir, add Tomato Puree, stir. 9. Add Red Wine & sweat down for a minute. 10. Add chicken stock and cook for 3 more mins. 11. Cooking the Potatoes
Submitted by:
34
Joseph Hewison
M E T H O D CO N T I N U E D 12. Boil water, add salt and potatoes, and set a timer for 15 mins.
17. Spoon the mashed potatoes over the top.
13. After 15 mins, take potatoes out and strain the water off.
18. Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top.
14. Put potatoes back into the pan, or into a |medium mixing bowl.
19. Poke the top with a fork several times to give the pie a peaked look and place.
15. Mash the potatoes with their ingredients from above and keep warm.
20. in the oven at 400째F for 18 to 20 mins to brown the potatoes and set the pie.
16. Scoop meat mixture into a deep casserole or other oven safe dish.
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35
Avocado Mango S H R IMP S TAC K S
CREDIT TO IMMA E AT THAT INGREDIENTS
METHOD
broccoli salad sprouts
1 cup
tomatoes, diced
1 cup
cucumber, thinly sliced
¼
corn
½ cup
mango, cubed
1
red onion, diced
½
avocado, cubed
1
cooked shrimp, grilled on the BBQ
8 oz
cilantro 3 sprigs
balsamic vinegar
6 tbsp
olive oil
3 tbsp
pepper to taste
salt to taste
1. To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing stacks. 2. Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time. 3. Add in the broccoli salad sprouts. Add tomatoes. Add cucumbers on one side, and corn on the other. Add mango on top of the cucumber side, and red onion on top of the corn side. 4. Completely top with avocado. 5. Place a piece of parchment or wax paper over the top and firmly press down the avocados so that they take the shape of the mold. Continue to apply pressure as you slide off the mold. 6. Top with shrimp, drizzle the dressing, and garnish with a sprig of cilantro.
Submitted by:
36
Alyssa Hornby
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37
Mexican Two Bean
CHICKEN CHILI
CREDIT TO THE PAMPERED CHEF INGREDIENTS
METHOD
chicken broth
2 cups
thick mild salsa
16 oz
tomato sauce
1 cup
medium zucchini, chopped
1
1. Combine broth, salsa and tomato sauce in (4 qt) Casserole. 2. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin.
black beans, rinsed & drained 1½ cups
3. Bring to a boil; reduce heat and simmer 30 mins, stirring occasionally with Spoon.
pinto beans, rinsed & drained 1½ cups
4. Serve in a bowl, top with desired toppings!
canned whole kernel corn, drained
1 cup
chicken, cooked & shredded
3 cups
garlic clove, pressed
1
chili powder 1½ tbsp
ground cumin
1 tbsp
Submitted by:
38
Sara Ingram
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39
Mor Mor’s Pineapple Upside Down
CAKE CREDIT TO GOODY JACOBSEN INGREDIENTS
METHOD
butter
¼ lb
brown sugar
1 cup
pineapple rings in juice
1 can
yellow cake mix
1 box
1. In a 12 inch oven safe skillet (cast iron skillet works best) melt the butter. 2. Add brown sugar until thick (but not caramelized). 3. Arrange the pineapple rings on top of the brown sugar and butter mixture. 4. Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water. 5. Pour the yellow cake batter in the pan, over the top of the pineapple rings. 6. Bake at 350°F for 30 to 35 mins. 7. Remove from oven when a toothpick comes out clean. 8. Turn out onto a cake plate immediately and let cool. 9. Enjoy.
Submitted by:
40
Kirsten Jacobsen
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41
WORLD’S BEST
CHOCOLATE CHIP CO O K I E S!
CREDIT TO FOOD.COM INGREDIENTS
METHOD
white sugar
¾ cup
brown sugar
1 cup
2. Cream sugars and butter.
butter, softened
1 cup
3. Add vanilla and eggs and mix well.
vanilla
1 tbsp
large eggs, slightly beaten
2
all-purpose flour
3 cups
baking soda
¾ tsp
salt
¾ tsp
semi-sweet chocolate chips
3 cups
walnuts or pecans, chopped
1 cup
1. Preheat oven to 350°F.
4. Combine dry ingredients together and gradually add to creamed mixture. 5. Stir in chips and nuts. 6. Roll into 1¼ balls and place on non-stick cookie sheets, about 2” apart. 7. Bake for 10 to 12 mins.
Submitted by:
42
Evan LaForce
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43
HALO-HALO
CREDIT TO CHRISTOPHER L AGMAY INGREDIENTS
METHOD
macapuno (shredded coconut)
1 tbsp
kaong (sugar palm nuts)
2 tbsp
nata de coco (coconut gel)
2 tbsp
cantaloupe, freshly grated
2 tbsp
2. Cover the mixture with enough shaved ice, depending on preference.
jackfruit, freshly shredded
2 tbsp
3. Swirl evaporated milk on top of the ice.
caramelized plantains, sliced
2 tbsp
shaved ice
1 cup
4. Top with a scoop of ice cream and some slabs of caramel custard.
evaporated milk
½ cup
mango, vanilla, or ube ice cream 1 scoop
caramel custard
1. In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains.
5. Mix it all together. Or not. 6. Sit back. Relax. Enjoy. Refill.
2 tbsp
Submitted by:
44
Cristopher Lagmay
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45
Blackberry Meyer Lemon G I N & TO N I C
CREDIT TO SPOON FORK BACON INGREDIENTS
METHOD
blackberries 12
fresh mint leaves
20
meyer lemon
1
simple syrup
¼ cup
gin
12 oz
tonic water 1 bottle
ice to taste
1. Set out four high ball glasses. 2. Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tbsp simple syrup in each glass and muddle together. 3. Fill each glass with ice, followed by 3 oz of gin. 4. Top off each drink with tonic water, stir & serve.
Submitted by:
46
Kelsey Lancaster
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47
Buckeye B ROW N I E CO O K I E S with
Easy Fudge Frosting CREDIT TO COOKIES AND CUPS INGREDIENTS
METHOD
brownie mix
1 box
butter, melted
¼ cup
2. Line baking sheet with parchment paper.
cream cheese, room temperature
½ cup
egg
1
peanut butter
¾ cup
3. In a medium bowl combine brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky. I used my hands.
powdered sugar
¾ cup
chocolate frosting
¾ cup
sea salt flakes to taste
butter, room temperature
1 cup
boiling water
½ cup
hershey’s special dark cocoa powder
1 cup
powdered sugar
8 cups
vanilla
1 tsp
1. Preheat oven to 350°F.
4. Form rounded tbsp sized portions of dough into balls, placing on baking sheet about 2 inches apart, making an indentation with your thumb in the center of each. 5. In another bowl stir together peanut butter and powdered sugar. Form peanut butter into tsp-sized balls and press into the indentations in the brownie cookies. 6. Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall. 7. Bake for 10 to 12 mins until edges are set, then let cool until they are room temperature.
Submitted by:
48
Chelsea Lightfoot
M E T H O D CO N T I N U E D 8. When cooled, top each cookie with about a tbsp of chocolate frosting and a pinch of sea salt flakes. 9. In a mixer combine all ingredients and over low speed for 30 seconds.
11. Let frosting cool for 15 to 20 mins before you frost cake or cupcakes. 12. You could also use canned frosting. The cookies also taste great without frosting.
10. Increase speed to medium and beat for 1 minute until smooth.
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49
MUS H RO OM R IS OT TO
CREDIT TO ALL RECIPES INGREDIENTS
METHOD
chicken broth, divided
6 cups
1. In a saucepan, warm the broth over low heat.
olive oil, divided
3 tbsp
portobello mushrooms, thinly sliced
1 lb
white mushrooms, thinly sliced
1 lb
2. Warm 2 tbsp olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 mins. Remove mushrooms and their liquid, and set aside.
shallots, diced
2
arborio rice 1½ cups
dry white wine
½ cup
sea salt to taste
black pepper, freshly ground to taste
chives, finely chopped
3 tbsp
butter
4 tbsp
parmesan cheese, freshly grated
½ cup
3. Add olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 mins. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 mins. 4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Submitted by:
50
Florence Lui
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51
Now That’s A TACO SA L A D
CREDIT TO ALY X MACKLER INGREDIENTS
METHOD
boneless, skinless chicken breasts
2
limes, juiced
2
garlic cloves, minced
2
ground cumin
2 tsp
smoked paprika
2 tsp
chili powder
½ tsp
pepper
¼ tsp
monterey jack cheese, freshly grated
2 oz
butter lettuce, chopped
4 cups
avocado, chopped
1
sweet corn
½ cup
grape tomatoes, quartered
½ pint
red onion, diced
¼
red wine vinegar
½ tsp
tortilla chips, crushed
a few
1. The night before, combine cumin, paprika, chili powder, salt & pepper in a small bowl. Add chicken to a large zip-lock bag or baking dish & cover with olive oil & lime juice, then add in garlic. Sprinkle seasoning over top & marinate in the fridge for 2 to 24 hours. 2. When ready to make the salads, heat a large skillet over medium-heat heat and add a little olive oil. Sear chicken both sides then reduce heat to medium-low, cover and cook until chicken is cooked through. Additionally you can bake or grill the chicken, whichever you prefer! Once chicken is finished, let cool for a few mins and then cut into chunks. 3. To make the salads, combine lettuce, tomatoes, avocado,cheese, corn and onion in a large bowl, then toss with the salt and pepper. Add olive oil, red wine vinegar and lime juice, tossing well to coat. Add in chicken & toss well, then separate on to two plates or bowls. Add crushed tortilla chips on top and it’s fiesta time!
Submitted by:
52
Alyx Mackler
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53
Browned Butter S P O O N CO O K I E S
CREDIT TO ALL RECIPES INGREDIENTS
METHOD
unsalted butter
1 cup
all-purpose flour
2 cups
baking powder
¾ tsp
fine salt
a pinch
large egg yolk
1
sugar
¾ cup
pure vanilla extract
1 tbsp
raspberry jam
¼ cup
confectioners’ sugar to taste
1. Preheat the oven to 325°F. Line two baking sheets with parchment paper. 2. Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 mins. Transfer the butter to a medium bowl, making sure to get all the tasty brown bits, and cool slightly. 3. Meanwhile, whisk the flour, baking powder and salt in another medium bowl. Whisk the egg yolk, sugar and vanilla into the cooled browned butter. Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand. 4. Scoop out dough with a small tsp (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make
Submitted by:
54
Madison Mar
M E T H O D CO N T I N U E D spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together). 5. Bake cookies until just browned, about 12 to 15 mins. Cool almost completely on the
baking sheets, and then transfer cookies to a rack to cool. 6. When cool, spread ½ tsp jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners’ sugar. Serve.
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55
B L AC K F L OW E R FIZZ
CREDIT TO JARED MOORE & JACK BRIT TON INGREDIENTS
METHOD
absolut citron vodka
2 oz
st. germaine elderflower liqueur
¾ oz
perrier jouet brut champagne
1½ oz
fresh peach
1
fresh blackberries
2
fresh mint leaves
2
pomegranate juice
2 oz
sprite splash
dry ice (for effect)
1
ice cubes
2
1. Fill the glass with ice and add: Absolut Citron Vodka, St. Germaine Elderflower Liqueur, Pomegranate Juice, splash of Sprite (can substitute club soda) 2. Shake and strain into large chilled martini glass, then float: Perrier Jouet Brut Champagne 3. Garnish: Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as flower center). Place entire “flower” garnish back into freezer. 4. When ready to serve, prepare drinks, push the drink pick down (as a stem) and float the frozen “flower” garnish on top, finish with small piece of dry ice for dramatic smoking and fizzing effects, as well as colder drinks.
Submitted by:
56
Jared Moore
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57
Nana’s BA N A N A B R E A D
CREDIT TO SK YLER MUENCH INGREDIENTS
METHOD flour 1¾ cups
baking powder
2 tsp
baking soda
¼ tsp
salt
½ tsp
crisco
½ cup
sugar
½ cup
eggs 2 bananas, mashed
1 cup
1. Heat oven to 350°F and grease loaf pan. 2. At medium speed in electric mixer mix (cream) Crisco and sugar. 3. Then add eggs and beat until very light (about 4 mins). 4. Mix together flour, baking powder, baking soda and salt. 5. Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar & egg mixture until just blended. 6. Pour into greased loaf pan. 7. Bake one hour. 8. Cool in pan for 10 mins and then put on cooling rack. 9. You can also add chocolate chips (about ½ cup) or chopped nuts (about ½ cup).
Submitted by:
58
Skyler Muench
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59
CU CUMB E R SA N G R I A
CREDIT TO THE TEST KITCHEN INGREDIENTS
METHOD
small honeydew melon
1
limes, thinly sliced
12
fresh mint leaves
Âź
lime juice
Âź cup
honey
1 cup
sauvignon blanc, chilled
750 ml
carbonated water, chilled
1 liter
fresh mint sprigs and leaves to taste
1. Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl stir together lime juice & honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours. 2. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint. 3. If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or covered containers.
Submitted by:
60
Viridiana Osio
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61
C A PR E S E S TAC K
CREDIT TO TBSP.COM INGREDIENTS
METHOD
medium to large tomato
1
basil leaves
Âź cup
fresh mozzarella cheese
4 oz
balsamic vinegar
4 tsp
olive oil
1 tbsp
salt & pepper to taste
1. Slice the tomato in approximately Âź inch thick slices. Do the same for the mozzarella. 2. Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes). 3. Drizzle with olive oil and balsamic vinegar. Season to taste with salt & pepper, if desired.
Submitted by:
62
Christy Pak
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63
C A L I FO R N I A RO L L
CREDIT TO FOOD NE T WORK INGREDIENTS
METHOD
rice vinegar
2 tbsp
avocado, in ¼ inch pieces
1
nori (seaweed) 4 sheets
sushi rice ½ batch
1. Prepare sushi rice first. When the rice is done from the cooker, place the rice into the mixing bowl and combine it with rice vinegar. 2. Allow the rice mixture to cool to room temperature before making the roll.
sesame seeds, toasted
½ cup
small cucumber, peeled & cut
1
4. Cut nori (seaweed) sheets in half crosswise.
small carrot, cut into matchstick-size
1
imitation crabsticks, torn into pieces
4
5. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water & spread about ½ cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds.
wasabi & soy sauce to taste
3. Cover a sushi roll rolling mat with plastic wrap.
6. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, carrot, avocado & crab sticks in the center of the sheet. 7. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. 8. Cut the roll and serve!
Submitted by:
64
Hyung-Min Park
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65
Grandma’s S W E D IS H PA N C A K E S
CREDIT TO L AVINA DENATALE INGREDIENTS
METHOD
eggs
3
milk
1¼ cup
flour
¾ cup
salt
½ tsp
sugar
2 tbsp
butter
4 tbsp
lemon 1
powdered sugar to taste
1. Set a large non-stick saucepan on medium heat and coat with non-stick spray. Whisk the eggs in a large bowl and then add the milk. 2. In another bowl combine the sugar, flour, & salt. 3. Whisk this mixture little by little to the eggs and milk until creamy. 4. Pour and swivel enough batter to thinly cover the pan. 5. Flip the pancake when the thin edges start to brown. 6. Wait until the center is a light brown and the edges have gotten crisp. 7. Transfer the pancake to a warm plate, roll it up and cover it with a powdered sugar, butter and lemon juice mixture.
Submitted by:
66
Rebecca Reid
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67
Chocolate Chip P UMPK I N BREAD
CREDIT TO L AVINA DENATALE INGREDIENTS
METHOD
unbleached all purpose flour 1¾ cups
1. Preheat oven to 350°F.
nutmeg
1 tsp
2. Grease & flour a 9 x 5 x 2½ inch metal loaf pan.
ginger
1 tsp
3. Sift the first 7 ingredients into a medium bowl.
cinnamon
1 tsp
baking soda
1 tsp
4. Using an electric mixer, add oil in a large bowl until smooth.
baking powder
1 tsp
salt
¾ tsp
olive oil
½ cup
cup sugar
1 cup
large eggs
3
vanilla pudding
½ cup
canned pure pumpkin
1 cup
9. Transfer the batter to the prepared pan.
vanilla extract
1 tsp
whole milk
¼ cup
10. Bake the loaf cake until the tester inserted into center comes out clean, about 55 mins.
mini semisweet chocolate chips
1 cup
5. Gradually beat in the sugar, then beat in eggs, 1 at a time. 6. Add the vanilla pudding with egg mixture, pumpkin, and vanilla. 7. Beat dry ingredients into a pumpkin mixture, alternately with milk. 8. Stir in the chocolate chips.
11. Cool in pan on rack 15 mins. Turn cake out onto rack and cool completely.
Submitted by:
68
Emilee Rudd
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69
Nana’s CO CO N U T C R E A M Pie
CREDIT TO DOROTHY COOMBS AK A NANA INGREDIENTS
METHOD
flour
½ cup
1. Mix dry filling ingredients into a deep pot.
sugar
¾ cup
salt
½ tsp
2. Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients.
evaporated milk
2 cups
egg yolks, beaten
4
vanilla
½ tsp
egg whites, beaten
4
powdered sugar
3 tbsp
pre-made crust
1
3. Put a mixture of dry ingredients and milk over medium heat. Stir constantly until thick. Once thick add in beaten egg yolks. Once mixed in add coconut (as much as you want. Pour ingredients into crust. 4. Beat egg whites on high until light and fluffy. Add in powdered sugar and continue beating until it stands on its own. Spread meringue onto top of pie with a spatula. Sprinkle coconut on top (optional). 5. Place pie into oven at 350°F for 16 mins. 6. Meanwhile, cook crust at 450°F for 12 mins or until golden brown.
Submitted by:
70
Kerstin Segervall
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71
OAT N U T BA R S with Sweet Lemon
Coconut Icing
CREDIT TO VEGGIENUMNUMS.COM INGREDIENTS
METHOD
unbleached self raising flour
½ cup
1. Preheat the oven to 356°F.
unbleached plain flour
½ cup
rolled oats
½ cup
coconut, shredded
½ cup
2. Sift the flours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well.
sunflower seeds
¼ cup
walnuts, chopped
½ cup
linseeds (flax seeds)
1 tbsp
butter
1¼ cup
molasses (or golden syrup) 2½ tbsp
baking soda
½ tsp
hot water
¼ cup
icing sugar
1 cup
lemon, juice & zest
1
coconut, shredded
¾ cup
3. Combine the baking soda with the warm water and stir to dissolve. 4. Heat the butter and molasses over a low heat in a small saucepan stirring until the butter is melted and combined with the molasses. Remove from the heat and add the baking soda mixture; stir through allowing it to foam. 5. Combine the molasses & butter mixture with the dry ingredients, stirring until combined. 6. Transfer the mixture into a lightly greased, 10 inch by 10 inch non-stick baking tray, smoothing it out to cover the base evenly. 7. Bake in the preheated oven for 15 to 20 mins until golden. Remove from the oven & allow to cool on baking tray for 5 mins.
Submitted by:
72
Jason Shindler
M E T H O D CO N T I N U E D 8. Turn out onto a cake rack to cool. 9. Meanwhile prepare the icing by combing the sugar, butter and enough lemon juice to bring the sugar together into a runny icing, over a very low heat in a small saucepan. 10. Add enough zest to taste and add the lemon juice a little at a time until you reach the desired consistency.
11. Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets. 12. Once the icing is set cut evenly into bars. 13. These oat nut bars should keep well in an air-tight container for 5 days or so. If the weather is overly hot keep them in the fridge to be sure the icing doesn’t melt.
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73
AHI TUNA TA R TA R E on Sesame
Wonton Chips CREDIT TO CDKITCHEN.COM INGREDIENTS
METHOD
wonton wrappers
12
olive oil
2 tbsp
sesame seeds
3 tbsp
sushi-grade tuna, in ¼ inch cubes
6 oz
green onions, finely chopped
2 tbsp
sesame seeds, toasted
2 tbsp
soy sauce
2 tbsp
sesame oil
1 tsp
fresh ginger, peeled & grated
1 tsp
clove garlic, minced
1
orange zest
¾ tsp
fresh cilantro, finely chopped
2 tbsp
kosher salt
½ tsp
avocado, in ¼ inch cubes
1
lime juice
2 tsp
1. Preheat oven to 350°F. Line a baking sheet. 2. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side. Sprinkle lightly with sesame seeds. Bake until golden, about 6 mins. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack. 3. Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well. 4. Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping tsp of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.
Submitted by:
74
Jenna Verbryke
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75
Black Russian CAKE
CREDIT TO STAC Y VE TROVEC INGREDIENTS
METHOD
yellow cake mix
1 box
chocolate pudding (4 serving size)
1 pack
oil
1 cup
vodka
¼ cup
water
¾ cup
sugar
½ cup
eggs
4
kahlua
½ cup
powdered sugar
½ cup
1. Combine all ingredients. 2. Pour batter mixture into greased bundt pan. 3. Bake 350°F for 45 to 50 mins. 4. For glaze, combine ½ cup powdered sugar with ¼ cup of Kahlua. 5. Poke a few holes in cake with a toothpick before drizzling glaze over top of cake. 6. Sprinkle with powdered sugar before serving!
Submitted by:
76
Sara Vetrovec
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77
Korean Barbecue S H O R T R I BS (Kalbi)
CREDIT TO JOYCE WA SHINGTON INGREDIENTS
METHOD
korean-style short ribs
4 lbs
soy sauce
¾ cup
sugar
2 tbsp
brown sugar
2 tbsp
yellow onion, chopped
½
green onion, chopped
2
ginger, minced
2 tsp
garlic cloves, minced
4
honey
1 tbsp
toasted sesame seeds
3 tbsp
sesame oil
1 tsp
oil
1 tsp
cayenne
½ tsp
Mirin (rice wine)
2 tbsp
1. Combine all ingredients except for ribs in a large bowl or plastic bag, make sure the bag is big enough that it can fit the ribs in later. 2. Mix all ingredients until sugar has dissolved. 3. Submerge ribs in the marinade making sure they are completely covered. Meat can be touching but make sure to mix it so that the marinade gets in between the ribs. Cover the bowl or close the bag with no air so that the marinade is always touching the ribs. 4. Refrigerate for 4 hours, but the longer the better. Letting it marinate overnight is highly recommended. Half way through resting, or in the morning, make sure to turn the meat or flip and mix around the plastic bag so that all parts are getting an even marinade.
Submitted by:
78
Paul Washington
M E T H O D CO N T I N U E D 5. Remove from marinade, wipe or shake off excess marinade on meat, too much excess soy sauce, sesame seeds, or sugar on the outside of meat can burn and give a different flavored than desired. Cook on a preheated grill for about 4 to 6 mins. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required.
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79
Moroccan
Chickpea SOUP
CREDIT TO AMERIC A’S TEST KITCHEN HE ALTHY COOKBOOK INGREDIENTS
METHOD
canola oil
1 tbsp
onion, minced
1
sugar
1 tbsp
garlic cloves, minced
4
hot paprika
½ tbsp
saffron threads, crumbled
¼ tbsp
ground ginger
¼ tsp
ground cumin
¼ tsp
chickpeas, rinsed
30 oz
red potatoes, in ½ inch pieces
1 lb
diced tomatoes
14.5 oz
low sodium chicken broth
4 cups
zucchini, in ½ inch pieces
1
fresh parsley, minced
¼ cup
1. Heat the oil in a large Dutch oven over mediumhigh heat until shimmering. Add the onion and sugar and cook 5 minutes until softened. Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds. 2. Stir in the chickpeas, potatoes, tomatoes with their juice, and broth. Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 mins. Stir in the zucchini and continue to simmer until tender, 5 to 10 mins. 3. Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. Stir in the parsley and season with salt and pepper to taste. Serve with lemon wedges.
lemon wedges to taste
Submitted by:
80
Kat Whalen
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81
Oriental
Cold Noodle SA L A D
CREDIT TO LOS ALTOS BAKERY AND C AFÉ INGREDIENTS
METHOD
capellini
16 oz
red bell peppers, diced
2
green onion, chopped
1 cup
cilantro
½ cup
sesame seeds
1 tbsp
soy sauce
2 tbsp
rice vinegar
2 tbsp
olive oil
2 tbsp
sesame seed oil
2 tbsp
brown sugar
1 tbsp
chili paste
1 tbsp
salt
1 tbsp
pepper
1 tbsp
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 mins. Drain well in a colander set in the sink. 2. For the dressing, whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper. 3. Add bell peppers, cilantro, green onions to the pasta in a large bowl and toss in the dressing. Garnish with sesame seeds. Serve warm, or cover and refrigerate for a cold salad.
Submitted by:
82
Amanda Yam
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83
Fear of a
Black Planet CAKE
CREDIT TO MICHELLE FROM THE KITCHEN INGREDIENTS
METHOD
cream cheese
16 oz
sugar
1¾ cup
eggs 3
egg yolk
1
vanilla
3 tsp
chocolate chips
1 cup
cocoa
¾ cup
hot water
½ cup
cake flour 2¾ cups
baking soda 1¼ tbsp
salt
¼ tsp
butter
½ cup
buttermilk
1 cup
1. To make filling: Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy. 2. Fold in the chocolate chips and set aside. 3. To make batter: Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside. 4. In a separate bowl, mix together the cake flour, baking soda, and salt and set aside. 5. In a large bowl, cream the butter until smooth. Add sugar and then cream again. Add eggs and vanilla extract and beat until fluffy. Add the cocoa mixture and beat until combined. 6. Fold in the buttermilk and the dry ingredients and blend until just mixed. 7. Pour ¾ of the batter into a greased 9 in by 13 in pan. Drop the filling onto the batter by tbsps, taking care to distribute it evenly.
Submitted by:
84
Olivia Yu
M E T H O D CO N T I N U E D 8. Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. Bake at 350째F for 30 mins or until a toothpick inserted in the center comes out clean.
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85
TACO S O U P!
CREDIT TO THE ZULCH FAMILY INGREDIENTS
METHOD
ground sirloin
1 lb
yellow onion
¾
dried ranch dressing 1 packet
1. Chop and sauté yellow onion in a large skillet. 2. Add ground sirloin and continue sautéing until meat is a light brown color. 3. If your meat is under 90% fat free, drain and remove fat.
schilling taco seasoning
8 oz
rotel diced chili
14 oz
can of corn
14 oz
4. Note: Meat does not need to be thoroughly cooked as it will be boiled in the steps below.
can of pinto beans
14 oz
5. Remove from heat and pour into a large pot.
can of kidney beans
14 oz
can of hominy
24 oz
can of diced tomatoes
24 oz
6. Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot.
small bag of Fritos
1
cilantro to taste
mexican shredded cheese
2 cups
7. Bring to a boil. 8. Once boiling, change heat to low and simmer for 3 hours. 9. Remove from heat and serve. 10. Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl. 11. Enjoy!
Submitted by:
86
Zachary Zulch
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87
Z AC H A R Y ZU LC H
Professional student Graphic Designer, music fiend, and culinary disaster.
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