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Recipes from Cal Poly Graphic Designers

Designers’ Kitchen

Designed by Amanda Chevere 1


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Designers Kitchen

Designed by Amanda Chevere

Recipes from Cal Poly Graphic Designers 3


Table of Recipes Homestyle Mac and Cheese ................ 6 Sichuan Dry-Pot Cauliflower ............... 8 Mango and Sticky Rice ........................ 10 Marble Bundt Cake .............................. 12 Chicken Pozole (Hominy) ................... 14 Holiday Ranch Crackers ..................... 16 Pasta with Marinara Sauce ............... 18 Madeleines .............................................. 20 Meatloaf ................................................... 22 Zucchini Bread ....................................... 24 Savory Steamed Cabbage .................. 26 Pho GĂ (Vietnamese Chicken Pho).. 28 Carne en su Jugo - Jalisco Style ........ 30 Turnip Cake ............................................ 32 Tofu Tacos ............................................... 34 Croatian Sarma ...................................... 36 Banana Muffins ..................................... 38 Taiwanese Beef Noodle Soup ........... 40 Molletes .................................................... 44 Sweet Homemade Granola ............... 46


Homestyle Mac & Cheese “There is a single dish that I always have to eat during a visit to my parents. It is the classic family recipe that is our homestyle Mac and Cheese. Originally made by my grandmother, the recipe has been a centerpiece of family gatherings for generations. Simple as it is, there is a certain way it tastes that will just remind you of home.� - Spencer White from Manhattan Beach, CA

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SERVES 6-8

Ingredients 1 box elbow or similar macaroni pasta. 2 cups grated sharp cheddar cheese. 1 1/2 - 2 cups whole milk 2 Tablespoons flour 2 tablespoons butter 1 package sausage. Cut into bite-size circles. Salt/Pepper

Directions 1 Have a casserole dish ready by rubbing the sides and bottom with butter for  taste and easier cleanup. 1 Make pasta per package directions. It takes a while for a large pot of water  to boil so start that early. While pasta is cooking (usually 7-9 minutes) make  the sauce. Keep an eye on your pasta it will probably be ready before your  sauce is done. 1 Melt 2 T butter in a saucepan. Add 2 T flour to form a paste. 1 (This is IMPORTANT!) Add the milk SLOWLY, stirring constantly as you add  the milk. It should be an ever-thickening process. 1 A small amount of milk, stir, a small amount of milk, stir etc. This part takes  patience and time or it ends up lumpy and overly thick. 1 After the milk is fully added (remember this may not need all 2 cups) add in  about 1 cup of cheese. 1 Salt and pepper to taste. The sauce should be super creamy and thick. Add  more milk or cheese if necessary. 1 The pasta should be drained. Put it back in its pot and set it aside with a little  bit of butter stirred in. 1 Once the white sauce is done add it to the cooked pasta and stir it all together.  If it’s too thick add a bit of milk. 1 Preheat your oven to 350. 1 Now layer the pasta. Add about half to the baking/ casserole dish. Make a  layer of the bite-size sausage. Salt and pepper. About 1/4 cup cheese. Repeat. 1 Bake at 350 for 25 minutes.

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Sichuan Dry-Pot Cauliflower “My favorite dish during my trip to Sichuan, China was their Sichuan Spicy Dry-Pot Cauliflower. It was super tasty and I absolutely love cauliflower, so I wanted to recreate it. It took me multiple tries to figure out the recipe since all I had to remember was the taste. This dish is my favorite because it‘s super tasty, ingredients are cheap and easy to find, it is super simple to make, and it brings me back memories.” - Betty Che from El Monte, CA

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SERVES 1-2

Ingredients ½ head cauliflower, cut into florets 1 link of Chinese sausage (Lap Cheong), cut into small cubes 5 cloves garlic, crushed and chopped 6 slices of ginger, cut into thin strips 4 green onions, chopped 6 Chinese dried red chili peppers, chopped 2 tablespoons of vegetable oil ¼ tablespoon salt Water

Directions 1 Heat 2 tablespoons of vegetable oil in a wok over medium heat. 2 Add the garlic and ginger, and cook for about 1 minute while stirring them.  Make sure they don’t burn. 3 Turn up the heat to high, add the Lap Cheong and cook until browned. 4 Add the cauliflower (keep the heat on high), and cook for 8-10 minutes. 5 Add the green onions and the Chinese dried red chili peppers. Season with  salt if needed. 6 Cover the lid and bring everything to a simmer. Add a little bit of water if  pan gets too dry. 7 Uncover, give everything another stir, and serve over rice!

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Mango & Sticky Rice “My mom only makes mango and sticky rice for special events, such as birthdays and Lunar New Year. The coconut milk adds both its flavour and creaminess, it can be eaten hot or cold – if eaten cold add a bit more coconut milk to the rice. It is sometimes topped with crunchy toasted mung beans.” - Jessica May from Santa Monica, CA

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SERVES 4

Ingredients 1 cup white glutinous rice or sweet rice 1 (14-oz) can coconut milk (1-¾ cups) 1/3 cup sugar 3/4 teaspoon salt 2 medium to large mangos 1 teaspoon toasted sesame seeds

Directions 1 Wash rice; place in a bowl. Cover with cold water; soak 4 to 6 hours. Drain well. 2 Place in a colander or sieve with fine holes. Set colander on a rack over water  in a large pot; water must not touch rice. 3 Cover pot; bring water to a boil. Reduce heat slightly; steam rice 25 minutes. 4 Meanwhile, open can of coconut milk carefully without shaking. Spoon off ¼  cup of thick milk that has risen to the top. 5 Place in a small bowl, cover, and refrigerate. Stir remaining coconut milk to  blend. Measure ½ cup; reserve remainder for another use. 6 Stir coconut milk, sugar, and salt in a bowl until sugar is dissolved. 7 Remove rice from steamer. Spoon into 1-½ quart baking dish. 8 Stir sugar mixture into rice. Cover, return to steamer and steam 10 more  minutes. Remove baking dish to a rack. 9 Let rice cool, covered, to room temperature. Peel mangoes; slice pulp. 10 Divide rice among dessert plates. Top with 1 tablespoon reserved thick   coconut milk. 11 Sprinkle with sesame seeds. Garnish with mango slices.

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SERVES 8

Marble Bundt Cake “From since I can remember, my grandma has always made the best desserts. This recipe is my favorite. Every year I would look forward to go to my grandma’s house during the holidays because I knew after dinner I was going to get a slice of marble cake. She put so much time, precision, and love into this recipe that when you make this cake it is bound to be delicious.” - Charlotte Rubel from Laguna Beach, CA

Ingredients 1 pkg yellow cake mix 1 pkg (3 oz) instant lemon pudding ¾ cup water ¾ cup oil 1 tsp vanilla extract 1 tsp almond extract (optional) 4 large eggs 5 oz chocolate syrup Powdered sugar for dusting on top of cake

Directions 1 Add first seven ingredients, one at a time, mixing slowly after each addition.  Beat for 2 minutes at medium speed. 2 Place ¾ of the batter in a well-greased bundt pan. 3 Mix remaining batter with chocolate syrup. 4 Pour chocolate mixture on plain batter and cut through with a knife. 5 Using a large cooking spoon, fold the batter over once around the pan to  achieve the marble effect. 6 Bake at 350 degrees for 45 to 60 minutes, or until cake pulls away from the  sides of the pan when gently touched or a long wooden toothpick comes out  clean when stuck in the cake. 7 Cool in the pan for 20 minutes and invert the cake over a plate. 8 Allow to cool completely before dusting the cake with powdered sugar.

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“I chose this recipe because it’s not just a family recipe, it’s a traditional soup or stew in Mexico. Every family has their own way of making it, some add Chile peppers or other minor ingredients, but it’s essentially the same, this is just how my family makes it in special events like Christmas or New Years.” - David Del Pilar from San Luis Obispo, CA

Chicken Pozole (Hominy) 14


SERVES 10

Ingredients 100 oz can of hominy (any brand) 1 gallon of water 1 whole chicken 1/2 of a cabbage 2 cloves garlic 2 branches of thyme 5 branches of cilantro 1 oz of marjoram 2 bay leaves 3 avocados 2 medium whole onions 3 lemons 2 oz oregano Salt

Directions 1 In a pot, boil the water together with the hominy for approximately 20 minutes 2 Add the chicken, garlic, thyme, marjoram, bay leaf, salt to taste, cilantro and  an onion, let it boil for 30 more minutes or until the chicken is well cooked 3 Cut the lemons into 4 pieces each and reserve 4 Cut the onions into small dices of approximately 1/2 cm and reserve. 5 Cut the avocados into small slices and reserve 6 Shred the cabbage into small pieces and reserve. 7 When the hominy is ready, serve in bowls and add lemon, onions, oregano,  shredded lettuce and avocado to one’s own pleasure.

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SERVES 6-8

Holiday Ranch Crackers “This recipe was a random clipping from a magazine that I ended up helping my mom make for Christmas one year. Since then, it has become a tradition for me to prepare this simple snack for every family gettogether.” - Kyle Branch from San Diego, CA

Ingredients One package of 1.0-oz. Hidden Valley Ranch Milk Recipe Original Ranch Salad Dressing Mix ½ teaspoon dill weed ¾ cup salad oil 5 cups (11 ounces) plain oyster crackers (Optional) ¼ teaspoon lemon pepper ¼ teaspoon garlic powder

Directions 1 Preheat oven at 250 degrees Fahrenheit 2 Combine Hidden Valley Ranch Salad Dressing Mix with dill weed and oil. 3 Pour over crackers, stir to coat. 4 Place in warm oven for 15 to 20 minutes. 5 Stir gently halfway through baking.

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Pasta & Homemade Marinara Sauce “When I was growing up, my mom always made pasta with marinara sauce for my brother and I. She learned the recipe from visiting her grandmother in Italy and watching her in the kitchen. Although this dish has been made countless times across generations, this is the first time the recipe as ever been written down.� - Sam Rogers from Danville, CA

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SERVES 5-6

Ingredients 1 medium onion, chopped 6 garlic cloves, pressed 1 28oz can of San Marzano tomatoes, undrained 1 can of tomato paste 3 tablespoons of olive oil 1 teaspoon of salt ½ teaspoon of ground black pepper 1 teaspoon of garlic powder 1 tablespoon of dry basil ¼ cup of white wine 1 box of penne pasta

Directions 1 While waiting for the water to boil, heat 2 tablespoons of the olive oil in a  medium saucepan. 2 Add the garlic cloves and cook for 3 minutes. 3 Add the onions and saute until they become transparent. 4 Add the San Marzano tomatoes and tomato paste. Stir until evenly mixed. 5 Stir in the remaining 1 tablespoon of olive oil, salt, pepper, garlic powder,  basil, and white wine and let it simmer on low for 15 minutes. 6 Bring 4 quarts of water to boil. Then add a large pinch of salt, a drizzle of  olive oil, and the box of penne pasta. 7 Let it boil for about 8–10 minutes, stirring occasionally. 8 Drain the pasta, pour the sauce over it and enjoy!

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SERVES 5-10

Madeleines “This is a recipe my great-grandmother passed down to my grandmother who passed it to my mom. I always remember the delicious madeleines and how hard it was to “just have one”. My great grandmother made a note on the recipe that said: “This is from a French Cookbook. It’s the easiest of all the Madeleine recipes I have. I always kept frozen butter on hand so I could fix these in a hurry.” - Joshua Ronda from San Luis Obispo, CA

Ingredients 1 ¼ c sifted flour ¼ lb of butter ¾ c white sugar 2 eggs 1 tsp. vanilla Powdered sugar (to sift over madeleines)

Directions 1 Preheat oven to 400 degrees and melt the butter. 2 Use mixer at high speed to mix eggs and sugar until creamy. Add flour,  melted butter, and vanilla. 3 Wipe the molds with butter. 4 Pour dough into prepared molds and bake for 10 minutes in 400 degree oven. 5 Remove from mold. When cool, sprinkle with powdered sugar.

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Meatloaf “This meatloaf recipe is only served once a year, on my birthday. The savory ground beef paired with the deliciously sweet sauce fills your belly with warmth and the comfort of home. Best paired with mashed potatoes and peas, and the leftovers make great sandwiches.� - Allison McClain from Falls Church, VA

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SERVES 8

Ingredients 2 eggs, beaten 3/4 cup milk 2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs 1/4 cup finely chopped onion 2 tablespoons snipped fresh parsley 1 teaspoon salt 1/2 teaspoon dried leaf sage, basil, or oregano, crushed 1/8 teaspoon black pepper 1 1/2 pounds lean ground beef, lamb, or pork 1/4 cup ketchup 2 tablespoons packed brown sugar 1 teaspoon dry mustard

Directions 1 In a medium bowl combine eggs and milk; stir in bread crumbs, onion,  parsley, salt, sage, and pepper. Add ground meat; mix lightly. 2 Lightly pat mixture into an 8x4x2-inch loaf pan. 3 Bake in a 350 degree F oven for 1 to 1-1/4 hours. Spoon off fat. 4 In a bowl combine ketchup, sugar, and mustard; spread over meat. 5 Bake for 10 minutes more. 6 Let stand for 10 minutes before cutting into eight slices. Enjoy!

Alternative Directions (Ham Loaf) 1 Prepare as above, except use soft bread crumbs. 2 Substitute 1/2 teaspoon dry mustard for the sage, basil, or oregano and  omit the salt. 3 Substitute 12 ounces lean ground beef or pork and 12 ounces ground  cooked ham for the 1-1/2 pounds ground beef, lamb, or pork. 4 Bake and let stand as above.

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Zucchini Bread “This recipe has always been a special dessert, snack, or breakfast treat in my family’s household. It is something that I’m always excited for when my grandma sends us homemade treats for the winter holidays. It has the perfect amount of sweetness and crunch!” - Erica Kemp from Pleasent Hill, CA

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SERVES 1 LOAF

Ingredients 3 eggs 1 cup vegetable oil 2 cups sugar 1 tsp vanilla extract 3 cups all purpose flour 1 tsp salt 1 tsp cinnamon ¼ tsp baking powder 2 cups grated zucchini 1 cup grated carrots

Directions 1 In a large bowl, mix together eggs, oil, sugar and vanilla extract. In another  bowl, mix together flour, salt, baking soda, cinnamon, and baking powder. 2 Slowly add flour mixture to egg mixture until well blended. Stir in zucchini  and carrots. 3 Bake in 2 greased and lightly floured loaf pans. 4 Bake 350 degrees F for 60 minutes or until wooden pick comes out clean. 5 Cool on rack for 15 minutes. Loosen sides and remove from pan. 6 Cool completely before slicing. Can be frozen-double wrap.

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Savory Steamed Cabbage “When my mother and her family moved from Uruguay to the United States, my grandfather went to college in South Carolina. My grandmother often traded recipes with their neighbors, this recipe originally belonging to a Chinese immigrant family living next door. This recipe blended cultures once more when my mother moved to Louisiana and adopted the tradition of preparing black eyed peas and cabbage on New Year’s Day. While her black eyed peas recipe was drawn from Louisiana, she has always prepared the cabbage in this style.” - Isabela Presedo-Floyd from San Jose, CA

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SERVES 4

Ingredients 2 tablespoons of cooking oil (I recommend avocado oil) 3 green onions or scallions, chopped (can also be substituted by 2 tablespoons of chopped onion, if necessary) 1 tablespoon of minced garlic ½ head of cabbage ½ cup of water 2 tablespoons of soy sauce

Directions 1 Cut the head of cabbage in half, then chop it into large pieces. Remove any  bruised or wilted leaves. 2 Chop green onions or scallions. Peel and mince garlic. 3 In a large, lidded pot, mix the cooking oil, green onions or scallions, and garlic. 4 Cook on medium to high until the green onions or scallions become slightly  translucent and the garlic starts to brown. Turn the heat down to medium. 5 Add the chopped cabbage and stir so that the oil, green onions or scallions,  and garlic are evenly mixed. Then add a 1/4 cup of water and cover the pot,  letting the cabbage steam for about a minute and a half or until bright green. 6 Stir again, add another 1/4 cup of water and 2 tablespoons of soy sauce. 7 Cover and let steam for about a minute and a half. This time the cabbage will  be a little less bright green, but it should be more tender. 8 Add more soy sauce to taste. Turn off the stove and stir until the cabbage  reaches desired tenderness.

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Pho Ga (Vietnemese Chicken Pho) “I chose this recipe because I eat it at least once a week at home, and never at school. Even though it’s one of my favorites, I never order it at a restaurant, partly because I think my parents make it best, and partly because I can’t pronounce the Vietnamese word for chicken (gà).” - Caitlin Chan from Monterey Park, CA

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SERVES AROUND 7–8

Ingredients 3 liters of water 4lb whole chicken 1 onion, cut in half 30g ginger 2–3 star anise ¼ Saigon cinnamon 1 big tsp/80g rock sugar 2 tbsp fish sauce 1 tbsp salt (or to taste) ¼ cup cooking oil 1 shallot, very thinly sliced Fresh or dry rice noodles 2 scallions and cilantro, sliced thinly Extras: thai chili, lime, bean sprouts, mint

Directions 1 Toast the cinnamon and star anise in a dry pan over medium-high heat for  about 2–3 minutes to get the flavor and aroma out. 2 Use the same pan and roast the onion and ginger for about 10–15 minutes,  until they get black on the outside and leak juice. Remove them from the  pan. Slice the ginger and peel the onion by removing the tip and root but  retaining its shape. 3 Clean out the chicken and rinse it under cold water. Place the chicken in a  large pot and pour 3 liters of water, adding the salt, sugar, and roasted onion  and ginger after it. 4 Cover the pot and bring it to a hard boil for 15 minutes. Check once in a while  and remove the scum that’ll accumulate on the surface of the soup (pro tip:  don’t stir the soup at this point to keep it clear). Cover and reduce the heat  to low, letting simmer for 1 hour and continuing to skim as needed. 5 Remove the chicken from the soup into a large bowl of ice water to make the  texture of the meat nice. Shred or slice the chicken meat to prepare for serving. 6 Add the toasted spices into the soup along with 2–3 tsp fish sauce, or to taste.  Simmer for another half an hour without the lid on. 7 For the fried shallots, heat over a large pan over medium heat. Add the cooking  oil and spread the shallots into oil evenly and cook until a light golden brown.  This should take about 2–3 minutes. Remove from heat and place on a paper  towel to remove extra oil. 8 Serve the soup over a bowl of cooked pho noodles and chicken, adding in what 29


Carne en su Jugo (Jalisco Style) “This dish was first introduced to me at my family’s ranch in Guadalajara, Mexico and has become a staple at my family get togethers ever since. This is traditionally served on a cold day and/or night, and to be served in good company. I chose this dish because it reminds me of home.� - Amanda Chevere from Tustin, CA

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SERVES 4

Ingredients 1 lbs. Texas wagyu sirloin tip, thinly sliced 4 slices applewood bacon 4 cups of freshly cooked beans 1-1/2 tablespoon Worcestershire sauce 1 cup of bean broth from the beans you cooked 4–6 cups of water ½ white onion 1 garlic clove 3–4 small-medium green tomatillos 1 chile serrano fresco 1/2-bunch of fresh cilantro Salt and pepper to taste ½ white onion small diced ½ cup finely chopped cilantro 2-3 limes cut in quarters Crunchy bacon pieces Corn tortillas 8-10 round green onions 1 tablespoon bacon fat

Directions 1 Place onions on a small cast iron pan, or  a baking sheet lined with foil paper,  roast slowly until charred. Rotate them  every so often, until they have char blisters all around.

4 As soon you see juices coming out of the  meat, start removing them with a ladle  and set them aside in a little ramekin, to  be used later on the dish. 5 Keep removing the juices as the meat  cooks, toss every now and then, until the  meat starts browning. 6 In the blender goes the tomatillos, garlic,  onion, Serrano, cilantro, and 2 cups of  water. Blend well until it turns into liquid,  then add another 2 cups of water to  blend. Set aside. 7 At this point your meat should be a  little brown. Add to the pot the bean  broth, the tomatillo cilantro, onion garlic,  serrano blend, and the reserved meat  juices that you where reserving all along. 8 Add a pinch of salt and pepper to taste. 9 Cover with a lid and low simmer for 20 25 minutes. 9 Taste the meat for tenderness. If the  meat is still a bit tough, simmer for  another 10 minutes and add a bit more  water if necessary. Usually this will de pend on the type of meat you buy. 9 Once the meat is tender, and the broth is  on point, add the cooked beans and adj just if it needs more liquid. Bring the  broth to a rapid simmer until the beans  warm up. Turn off the heat, and ready to  serve! 9 Garnish with limes and cilantro if you  feel necessary.

2 In a large enameled pot, saute the bacon  until crunchy. Remove the bacon bits,  place them over a paper napkin and re move some of the bacon fat, leaving  about 2 tablespoons on the pot. 3 Add the thinly cut meat, season with salt,  pepper and a few dashes of Worcester shire sauce. 31


Turnip Cake “I chose this recipe because it is one of my favorite meals that my mom would make for me. She would usually make it during Chinese New Years and cook them for breakfast. It is also a main dish in dim sum, that is usually accompanied by hot tea. I also just miss Chinese food. (disclaimer: does not include any turnip, it is just the more well-known name when ordering).� - Michelle Cao from Sunnyvale, CA

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SERVES 3-4

Ingredients 1 ¼ cups of rice flour 1-1½ cups of water 2 pieces of Chinese style sausage 1 fresh daikon radish 1 ounce dried shrimp 1 scallion 5 pieces of dried Chinese black mushroom 1 tsp salt/pepper Cooking oil Soy sauce or oyster sauce

Directions 1 Let the dried mushroom and dried shrimp sit in cold water for 30 minutes.  Chop the scallion and dice the sausage and mushroom. 2 Grate the radish. Add grated radish and 1 cup water to large pan and bring  to a simmer. Simmer for about 10 minutes, stirring occasionally so the radish  does not brown. 3 Scoop the cooked radish into a large mixing bowl to cool. Next, pour the  remaining liquid into a measuring cup and fill the rest with water until you  have 1 cup of liquid and pour it back in with the cooked radish. 4 Heat your pan over medium heat and add a two tablespoons oil. Add the  dried shrimp, mushrooms, and sausage and cook for about 5 minutes. Then  stir in the chopped scallion and remove from the heat to cool. 5 Add rice flour, salt, sugar, and white pepper to the mixing bowl with the  radish and cooking liquid. Mix until all the dry ingredients are well incorporated. Add in the cooked scallion, shrimp, mushrooms and sausage  into the mixture. 6 Pour the mixture into a well-oiled pan. Place the pan into a steamer and  steam on medium-high heat for half an hour. 7 Once finished, let it cool completely before cutting into ½ inch thick pieces.  Then fry the pieces on a well-oiled pan with medium low heat. 8 Enjoy by dipping into soy sauce or oyster sauce!

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SERVES 4

Tofu tacos “My mom always made this for us as kids, great spicy mexican-type vegetarian food that literally everyone loves. It is a quick dinner, and makes great leftovers (good hot or cold) and also is good with whatever veggies you have around the house that you wanna get rid of. “ - Emma Hoban from Santa Cruz, CA

Ingredients 1 tablespoon oil Half onion, chopped or 1 tablespoon onion powder Two cloves garlic, crushed or 1 teaspoon garlic powder One small bell pepper, diced princess optional 1/2 pound firm tofu, crumbled (about 1 cup) 1 tablespoon chili powder 1 tablespoon nutritional yeast 1/4 teaspoon each: Cumin and oregano 1 tablespoon soy sauce 1/4 cup tomato sauce Corn tortillas Green onions, chopped Lettuce, washed and torn Tomatoes, diced Avocado, diced Salsa

Directions 1 Sauté onion, garlic and bell pepper in oil for 2 to 3 minutes, then add tofu,  chili powder, yeast, cumin, oregano, and soy sauce. 2 Cook three minutes then add tomato sauce and simmer over low heat until  mixture is fairly dry. 3 Place a small amount of the tofu mixture on a tortilla and fry and 1  tablespoon oil on both sides until crisp. 4 Garnish with lettuce, onions, tomatoes, avocado, and salsa.

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Croation Sarma “This recipe is made across many Croatian households and is always the main dish we serve during Christmas dinner, but continues to feed us well beyond Christmas day (as it is often made in large quantities and always has leftovers). While it is long process, it is an important tradition that we enjoy keeping alive for the holiday despite the terrible smell the pickled cabbage has on its own, another reminder to always store the pickling bucket outside and away from any windows. Not joking.� - Nikolina Cargonja from San Carlos, CA

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SERVES 10-12

Ingredients 1–2 large heads of sour cabbage (sauerkraut) 1 rack of smoked pork ribs 1 lb ground pork 1 lb ground beef or veal 1 cup uncooked long-grain white rice 1 onion finely chopped 2–3 cloves minced garlic 1 Tbsp Vegeta 1 Tbsp paprika 1 tsp ground black pepper 1/2 cup of beer (for binding) *classic recipes use eggs (1–2) but it makes the meat harder* Jar of chopped sauerkraut (optional)

Preliminary Directions—pickled cabbage preparation 1 Core the cabbage heads and add a handful of rock salt or coarse salt into  core head of cabbage(s) and place into a clean/sterile bucket. 2 Fill bucket with water until covered. Place heavy covering on top so cabbage  stays fully submerged. 3 Let pickle (sour) for 6 weeks.

Directions 1 Mix all ingredients together in large bowl (except cabbage and ribs). 2 Separate the cabbage leaves making sure to keep each leaf in tact. Form  small oblong rolls of meat mixture (about 1/2 cup) and wrap/roll each one  into an individual cabbage leaf, tucking sides in, creating Sarma rolls. 3 Layer bottom of a large pot with leftover cabbage leaves or sauerkraut. Add  layers of Sarma rolls followed by a layer of pork ribs. 3 Continue layers until you run out of rolls or room in your pot. Finish off with  a little more sauerkraut or cabbage leaves. 4 Fill pot with water to just cover, or you can use brine from your cabbage if  you like it a little more sour. 4 Bring to boil then simmer for on low for 3 hours, add water if necessary. 5 Optional, add a little tomato sauce.

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SERVES 12

Banana Muffins “I chose this recipe because it makes me feel good about myself. Sometimes I say that they’re healthy to justify making them. But actually, these muffins have, like, zero nutritional value. I also chose this recipe because I often buy bananas and then forget I bought them until they get hecka ripe. Then I’m like “Oh, I should probably eat those.” So this is a good recipe for non-overlyripe-banana-wasters. This recipe is significant to me because once I ate a lot of these muffins instead of buying normal food. These banana muffins sustained me for almost a week. I would not be here today if not for this basic banana muffin recipe.” - Calista Lam from Oakland, CA

Ingredients 1-1/2 cups all-purpose flour 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 3 medium ripe bananas 1 large egg, room temperature 1/3 cup vegetable oil 1 teaspoon vanilla extract

Directions 1 In a large bowl, combine dry ingredients. In another bowl, mash the bananas.  Add egg, oil and vanilla; mix well. 2 Stir into the dry ingredients just until moistened. Fill greased or paper-lined  muffin cups half full. 3 Bake at 375° for 18-22 minutes or until a toothpick inserted in the center  comes out clean. 4 Cool for 10 minutes; remove from pan to a wire rack to cool completely.

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Taiwanese Beef Noodle Soup “I chose this recipe because it reminds me of when my mom would make it during the winter to keep us warm. My whole family would eat it together and I associate it with warm, happy feelings. Although I don’t visit Taiwan often, at least I have this recipe to remind me of my roots.” - Amber Chiang

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SERVES 4-5

Ingredients

Directions

1 kg well-marbled beef chuck

For The Braised Beef

2 tomatoes, peeled and diced

1 Cut the beef into cubes and boil it until  there is no blood. (The meat should be  cut to 1/3 more than the size you want  after cooking because it will shrink  during cooking).

1 onion, thinly sliced 8 tbsp. soy sauce 2 tbsp. spicy bean paste 1 tbsp. (Shacha) Sand tea sauce A little white pepper powder A tsp. sesame oil 1 tbsp. rock sugar 4 tbsp. rice wine Fresh white noodles 2 to 2.5 liters of beef bone soup 2 kg of big bones of cattle 1 broiler chicken 1 large slice of onion 1 large carrot 8 cloves of garlic 3 star anise 2 tsp. peppercorns 3 pieces of nutmeg, cracked 2 pieces of cardamom, cracked 10 slices of ginger

2 Bake the spices in a dry pan and placed  them in a cloth bag or tea bag. 3 Put the oil in the pan, first simmer the  ginger, then add the onion and stir fry  until golden. Continue to put a little  sesame oil and put the garlic and  pepper to the scent (The onion is  thinly sliced and is easy to melt into  the soup when stewed). 4 Pour the sauce into the pot and  continue to put spicy bean paste, sand  tea sauce, rock sugar, and white pepper  to bring out the fragrance. 5 Put the boiled beef and stir fry for a  few minutes. 6 Put in the tomato and fry until it is  soft. Add beef bone broth, rice wine,  and the spice bag. The stewing time is  as follows: - More fat, beef ribs / boneless short ribs  — within 1 hour or less

2 sticks of cinnamon

- Moderately oily parts, brisket or flank  2 hours

2 bay leaves

- No fat, but delicate meat - 2 hours

¼ bottle of rice wine 8 tbsp of sauerkraut

- If you use a pressure cooker, it can be done in 1 hour in 20 minutes (refers to the traditional pressure cooker, not electronic)

4 cloves of garlic, minced

7 Skim the oil floating on top of the soup.

2 red peppers, thinly sliced

8 Boil the noodles and two pieces of Taiwanese cabbage.

2 tbsp Chenpi (sun-dried tangerine peel)

4 green onions, chopped 1 tsp. sugar

9 Put in a bowl, add the beef and soup, fried sauerkraut, parsley, and chopped green onion. 41 (Continue on next page)


Taiwanese Beef Noodle Soup

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Beef Bone Soup 1 Place 2 kg of big bones of cattle, 1 broiler chicken, 1 large slice of onion, 1 large piece of carrot, 8 cloves of garlic, and put them in a baking pan. Apply a little oil. 2 Put it in a 400 degree Fahrenheit oven and bake for about half an hour (turn it halfway) until the surface is browned. If you find that the bones and meat are starting to burn in the middle, turn the temperature down a bit. 3 Put the baked ingredients in a large stockpot (at least 12 liters) and add 10 liters of water. Pour hot water into the baking pan and pour the juices at the bottom of the pan into the stockpot. 4 Put in 2 pieces of bay leaf, 3 pieces of nutmeg, 10 pieces of ginger, 1 piece of celery, 1/4 bottle of rice wine, a few pieces of black pepper. Boil and then turn to low heat, cover, and cook for at least three hours. It is best to cook for more than five hours. Skim in the middle, but do not stir. 5 After cooking and cooling, pick up the oil on the surface and filter out the stock. If you only need the broth for the beef noodle recipe above, use about 1/2 kilogram of beef bone, add about 3 liters of water, and cook 2.5 liters of broth. The whole recipe makes about four or five bowls of beef noodles, each bowl requiring about 500 mL of soup.

Topping 1 Soak the sauerkraut in water to remove excess salt. 2 Squeeze out the water and chop. 3 Put a little oil in a pot and sauté the minced garlic and pepper. 4 Add the sauerkraut, add a little sugar, stir-fry over the medium heat. 5 Chop the green onion and add toppings to the beef noodle soup.

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Molletes “This is a classic Mexican dish, typically eaten at breakfast (or even as a snack). Ever since I was little, my parents would always make this dish for our family that we would then eat together at the table. I would also always eat this with my grandparents, uncles, aunts, or cousins whenever I visited my family in Mexico.� - Aitana Martinez Huerta from National City, CA

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SERVES 4

Ingredients Bolillos (4 loaves, a sectioned baguette is also a good alternative) Cheese (Mozzarella or Monterey Jack work just fine) 1 can of refried beans 1 large tomato or 2 small tomatoes 1/3 of an onion 2 serrano chiles 1 lime 1/3 cup cilantro Salt

Directions 1 Cut the bolillos/bread in half lengthwise 1 Spread the beans evenly on all the bread pieces 1 Sprinkle cheese on each bread piece. 1 Toast pieces in the toaster oven for about 4-5 minutes until the cheese is melted. 1 To make the pico, dice the tomato, onion and chiles, and roughly chop cilantro. Mix in a bowl with a squeeze of lime and salt.

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Sweet Homemade Granola “This recipe is significant to me because it is one of the first dishes my family started making every week after we moved houses. It has a consistently sweet and delicately fruity taste and instantly makes you feel at home. Best served with plain or vanilla yogurt and a fruit of your choice!� - Mariana Silverman from Redwood City, CA

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SERVES 8-10

Ingredients 3 cups of rolled oats 1 ½ cups of smashed raw almonds 1 cup shredded coconut 2 cups dried fruit ¾ cup coconut oil ½ cup maple syrup

Directions 1 Preheat oven to 250 degrees. 1 Mix all the dry ingredients together in a large bowl (includes the oats, almonds, coconut, and fruit.) 1 Whisk together the coconut oil and maple syrup and then heat in a microwave for 30 seconds. 1 Add the wet mixture directly to the oats mixture, mix well. Combine all (if you haven’t already) in a large bowl. Spread it evenly on a (or several) parchment lined baking sheet. Bake for 1 hour and 15 minutes. Let cool. Sprinkle salt on finished product. Store in an air-tight container- will NEVER expire. Money back guarantee.

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Designed by Amanda Chevere The book is typeset in Maple and Open Sans.

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Profile for amandachevere7

Designers Kitchen  

Art 338: Typography II, 2019 / Book design by: Amanda Chevere

Designers Kitchen  

Art 338: Typography II, 2019 / Book design by: Amanda Chevere

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