the flavors of home A B O OK OF FA M I LY R ECIPE S
the flavors of home A BO OK OF FAMI LY R E CI P ES Designed by Amber Chiang
Published in 2019
table of contents SAVORY
Holiday Ranch Crackers / 8
Carne en su Jugo / 28
Homemade Marinara Sauce / 10
Meatloaf / 30
Homestyle Mac and Cheese / 12
Phở Gà / 34
Molletes / 16
Pollo a la Brasa / 38
Aitana Martinez Huerta
Savory Steamed Cabbage / 18
Pozole de Pollo / 42
David Del Pilar
Tofu Tacos / 20 Emma Hoban
Turnip Cakes / 22 Michelle Cao
ot Cauliflower / 46
ef Noodle Soup / 48
Croatian Sarma / 56
Banana Muffins / 60
Madeleines / 62 Joshua Rhonda
Mango and Sticky Rice / 64 Jessica May
Marble Bundt Cake / 66 Charlotte Rubel
Sweet Homemade Granola / 68 Mariana Silverman
Zucchini Bread / 70 Erica Kemp
sa·vo·ry /'sāv(ə)rē/ (adj.) (of food) belonging to the category that is salty or spicy rather than sweet.
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PHOTO BY PRISCILLA DU PRIZ
A NOTE FROM KYLE: 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 get-together.
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Holiday Ranch Crackers Serves 8 INGREDIENTS One package 1 oz Hidden Valley Ranch Milk Recipe Original Ranch Salad Dressing Mix
DIRECTIONS 1 Combine Hidden Valley Ranch Salad Dressing Mix with dill weed and oil. 2 Pour over crackers, stir to coat.
½ tsp dill weed
3 Place in warm oven (250° F) for 15–20 minutes.
¾ cup salad oil
4 Stir gently halfway through baking.
5 cups plain oyster crackers optional
¼ tsp lemon pepper ¼ tsp garlic powder
A NOTE FROM SAM: 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.
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Pasta with Homemade Marinara Sauce Serves 5–6 INGREDIENTS 1 medium onion, chopped 6 garlic cloves, pressed
DIRECTIONS 1 While waiting for the water to boil, heat 2 tbsp of the olive oil in a medium saucepan.
1 28 oz can of San Marzano tomatoes, undrained
2 Add the garlic and cook for 3 minutes.
1 can of tomato paste
4 Add the San Marzano tomatoes and tomato paste. Stir until evenly mixed.
3 tbsp of olive oil 1 tsp of salt ½ tsp of black pepper 1 tbsp of garlic powder 1 tbsp of dry basil ¼ cup of white wine 1 box of penne pasta
3 Add the onions and sauté until transparent.
5 Stir in the remaining 1 tbsp 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. Let it boil for about 8–10 minutes, stirring occasionally. 7 Drain the pasta, pour the sauce over it, and enjoy!
A NOTE FROM SPENCER: 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.
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Homestyle Mac and Cheese Serves 6–8 INGREDIENTS 1 box elbow or similar macaroni pasta 2 cups grated sharp cheddar cheese 11/2 –2 cups whole milk 2 tbsp flour 2 tbsp butter 1 package sausage, cut into bite-size circles salt and pepper
DIRECTIONS 1 Have a casserole dish ready by rubbing the sides and bottom with butter for taste and easier cleanup. 2 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. 3 Melt 2 tbsp butter in a saucepan. Add 2 tbsp of flour to form a paste. This next step is very important! 4 Add the milk slowly, stirring constantly as you add the milk. It should be an ever-thickening process. 5 Add a small amount of milk, stir, add a small amount of milk, stir, etc. This part takes patience and time or it ends up lumpy and overly thick. After the milk is fully added, (remember this may not need all 2 cups) add in about 1 cup of cheese. 6 Salt and pepper to taste. The sauce should be super creamy and thick. Add more milk or cheese if necessary.
7 Drain the pasta. Put it back in its pot and set it aside with a little bit of butter stirred in. Once the white sauce is done, add it to the cooked pasta and stir. If it’s too thick, add a bit of milk. 8 Preheat your oven to 350° F. 9 Now, layer the pasta. Add about half to the casserole dish. Make a layer of the bite-size sausage. Salt and pepper. Add about 1/4 cup cheese. Repeat until dish is full. 10 Bake at 350° F for 25 minutes.
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A NOTE FROM AITANA: 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.
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Molletes Serves 4 INGREDIENTS
1 Cut the bolillos (bread) in half lengthwise.
4 loaves of bolillos (a sectioned baguette is also a good alternative)
2 Spread the beans evenly on all the bread pieces.
cheese (mozzarella or monterey jack work just fine)
4 Toast pieces in the toaster oven for about 4–5 minutes until the cheese is melted.
1 can of refried beans
5 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.
pico de gallo
1 large tomato or 2 small tomatoes ⅓ of an onion
3 Sprinkle cheese on each bread piece.
6 Serve molletes with pico de gallo on the side.
2 serrano chiles 1 lime ⅓ cup cilantro salt
A NOTE FROM ISABELA: I chose this recipe because I love its story. When my
mother and her family moved from Uruguay to the United States, my grandfather was going to college in South Carolina. Because of this, they lived in student housing near other immigrant families. My grandmother often traded recipes with their neighbors, this recipe originally belonging to a Chinese immigrant family who lived next door. This recipe blended cultures once more when my mother moved to Louisiana years later and adopted the tradition of preparing black eyed peas and cabbage as a New Yearâ€™s Day meal. While her black eyed peas recipe was drawn from Louisiana, she has always prepared the cabbage in this style. NOTE: Originally, this cabbage was to be served over noodles (My family always says spaghetti, though they admit that is because spaghetti was the only type of noodle they could easily find in the U.S. at the time.), though we often serve it with other dishes (like black eyed peas) or own its own
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Savory Steamed Cabbage Serves 4 INGREDIENTS 2 tbsp of cooking oil (I recommend avocado oil for its high smoking point) 3 green onions or scallions, chopped (this can also be substituted by 2 tbsp of chopped onion, if necessary) 1 tbsp of minced garlic ½ head of cabbage ½ cup of water 2 tbsps of soy sauce
DIRECTIONS 1 Cut the head of cabbage in half, then chop it into large pieces. Remove any bruised or wilted leaves. Chop green onions or scallions. Peel and mince garlic. 2 In a large, lidded pot, mix the cooking oil, green onions or scallions, and garlic. Cook on medium to high until the green onions or scallions become slightly translucent and the garlic starts to brown. Lower the heat down to medium. 3 Add the chopped cabbage and stir so that the oil, green onions or scallions, and garlic are evenly mixed. Then add 1/4 cup of water and cover the pot, letting the cabbage steam for about a minute and a half or until it is bright green. 4 Stir again, add another 1/4 cup of water and 2 tbsp of soy sauce. 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. Add more soy sauce to taste. Turn off the stove and stir until the cabbage reaches desired tenderness.
A NOTE FROM EMMA: 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.
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Tofu Tacos Serves 4 INGREDIENTS 1 tbsp oil 1/2 onion, chopped or 1 tbsp onion powder 2 cloves garlic, crushed or 1 tsp garlic powder 1 small bell pepper, diced 1/2 pound firm tofu, crumbled (about 1 cup) 1 tbsp chili powder
DIRECTIONS 1 Sauté onion, garlic, and bell pepper in oil for 2–3 minutes, then add tofu, chili powder, yeast, cumin, oregano, and soy sauce. Cook for three minutes then add tomato sauce and simmer over low heat until the mixture is fairly dry. 2 Place a small amount of the tofu mixture on a tortilla and fry and 1 tbsp oil on both sides until crisp. Garnish with lettuce, onions, tomatoes, avocado, and salsa.
1 tbsp nutritional yeast 1/4 tsp each: cumin and oregano 1 tbsp soy sauce 1/4 cup tomato sauce corn tortillas green onions, chopped lettuce, washed and torn tomatoes, diced avocado, diced salsa
A NOTE FROM MICHELLE: I chose this recipe because it is one of my favor-
ite 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's just the more well-known name when ordering).
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蘿蔔糕 Turnip Cake Serves 3–4 INGREDIENTS 1¼ cups of rice flour 1–1½ cups of water 2 pieces of Chinese style sausage 1 fresh daikon radish 1 oz 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 two tbsps 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. savory 23
7 Once finished, let it cool completely before cutting it 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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u·ma·mi /oo'mämē/ (n.) a category of taste in food (besides sweet, sour, savory, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate.
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A NOTE FROM AMANDA: This dish was first introduced to me at my familyâ€™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.
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Carne en su Jugo — Jalisco Style Serves 4 INGREDIENTS
8–10 round green onions 1 tbsp bacon fat carne en su jugo
1 lbs Texas wagyu sirloin tip, thinly sliced
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. carne en su jugo
11/2 tbsp Worcestershire sauce
1 In a large enameled pot, sauté the bacon until crunchy. Remove the bacon bits, place them over a paper napkin and remove some of the bacon fat, leaving about 2 tablespoons on the pot.
1 cup of bean broth from the beans you cooked.
2 Add the meat and season with salt, pepper and a few dashes of Worcestershire sauce.
4–6 cups of water
3 As soon you see juices coming out of the meat, start removing them with a ladle and set them aside in a little ramekin.
4 slices applewood bacon 4 cups of cooked beans
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
4 Keep removing the juices as the meat cooks, and toss every now and then, until the meat starts browning. 5 Put the tomatillos, garlic, onion, chile serrano, cilantro, and 2 cups of water in the blender. Blend well until it turns into liquid, then add another 2 cups of water. Set aside.
½ small white onion, diced ½ cup finely chopped cilantro 2–3 limes cut in quarters crunchy bacon pieces corn tortillas
6 At this point, your meat should be a little brown. Add the bean broth, the tomatillo, cilantro, onion, garlic, serrano, and the reserved meat juices to the pot. Add a pinch of salt and pepper to taste. Cover with a lid and simmer on low for 20–25 minutes. 7 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 depend on the type of meat you buy. 8 Once the meat is tender, add the cooked beans and adjust if it needs more liquid. Bring the broth to a rapid simmer until the beans warm up. Turn off the heat, and serve! 9 Garnish with limes and cilantro if you feel it is necessary.
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A NOTE FROM ALLISON: 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.
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Meatloaf Serves 8 INGREDIENTS 2 eggs, beaten ¾ cup milk ⅔ cup fine dry bread crumbs or 2 cups soft bread crumbs ¼ cup chopped onion 2 tbsp fresh parsley 1 tsp salt ½ tsp dried leaf sage, basil, or oregano, crushed ⅛ tsp black pepper 1 ½ lb lean ground beef, lamb, or pork ¼ cup ketchup 2 tbsp packed brown sugar 1 tsp 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. Lightly pat mixture into an 8×4×2 in loaf pan. 2 Bake in a 350° F oven for 1 to 11/4 hours. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices. Enjoy! alternative ham loaf
1 Prepare as above, except use soft bread crumbs. Substitute 1/2 tsp dry mustard for the sage, basil, or oregano and omit the salt. 2 Substitute 12 oz lean ground beef or pork and 12 oz ground cooked ham for the 1 1/2 lb ground beef, lamb, or pork. 3 Bake and let stand as above.
A NOTE FROM CAITLIN: 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 pronoz the Vietnamese word for chicken (gà).
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Phở Gà Vietnamese Chicken Phở Serves 7–8 INGREDIENTS 3 liters of water 4 lb 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 garnishes
Thai chili, lime, bean sprouts, mint, basil
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 continue 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. 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 garnishes (and fried shallots) you have, to taste.
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A NOTE FROM ALI: I chose this recipe because my host family would make me
this while I was studying abroad in Peru.
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Pollo a la Brasa Serves 3 INGREDIENTS: 1 whole chicken (2–3 lb)
2 green jalapeno peppers
2 tbsp soy sauce
1 cup fresh cilantro leaves
juice of 2 limes
1 small clove garlic
5 cloves garlic
1 green onion, chopped
1 tsp fresh ginger, minced
2 tsps huacatay paste
¼ cup dark beer
1 tbsp aji amarillo paste
1 tbsp extra virgin olive oil
2 tsps fresh lime juice
1 tsp balsamic vinegar
1 tbsp olive oil
1 tbsp huacatay paste
2 tbsp parmesan cheese
1 tbsp aji panca paste
¼ tsp salt
1½ tsp ground cumin
¼ tsp black pepper
¾ tsp ground annatto
½ cup mayonnaise
1 tsp dried oregano 1 tsp dried rosemary 1 tsp salt ½ tsp black pepper cayenne pepper to taste
DIRECTIONS 1 Combine all the marinade ingredients in a food processor and blend until smooth. 2 Loosen the skin on the chicken and rub some marinade under the skin. Place the chicken or chicken pieces in a large bag and pour the marinade over. Swish around to evenly coat the pieces. Marinate for at least 6 hours or overnight. 3 Preheat the oven to 475° F and roast the chicken pieces for 10 minutes. Reduce the heat to 325° F and roast the chicken for another 15–20 minutes. 4 Preheat conventional oven to 425° F and roast the chicken pieces on the middle rack of the oven until the internal temperature of the chicken reads 160° F, about 45 minutes. 5 Remove chicken from the oven. Tent the chicken with foil for 10–15 minutes before serving. 6 Serve with sauce and thick cut french fries.
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A NOTE FROM DAVID: I chose this recipe because it’s not just a family reci-
pe, 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.
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Pozole de Pollo Serves 10 INGREDIENTS
100 oz can of hominy (any brand)
1 In a pot, boil the water together with the hominy for approximately 20 minutes.
1 gallon of water
2 Add the chicken, garlic, thyme, marjoram, bay leaf, salt, cilantro and onion to the pot. Let it boil for 30 more minutes or until the chicken is well cooked.
1 whole chicken 1/2 of a cabbage 2 cloves garlic 2 branches of thyme
3 Cut the lemons into 4 pieces.
5 branches of cilantro
4 Cut the onions into small dices of approximately 1/2 cm.
1 oz of marjoram
5 Cut the avocados into small slices.
2 bay leaves
6 Shred the cabbage into small pieces.
7 When the hominy is ready, serve in bowls and add lemon, onions, oregano, shredded lettuce and avocado to one’s own pleasure.
2 medium whole onions 3 lemons 2 oz oregano Salt
spic·y /'spīsē/ (adj.) flavored with or fragrant with spice.
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PHOTO BY PRISCILLA DU PRIZ
A NOTE FROM BETTY: My favorite dish during my trip to Sichuan, China
was their Sichuan 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 it by was the taste. This dish is my favorite because it is super tasty, ingredients are cheap and easy to find, it is super simple to make, and it brings back memories.
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干鍋菜花 Sichuan Dry-Pot Cauliflower Serves 1–2 INGREDIENTS ½ head cauliflower, cut into florets 1 link of Chinese sausage (Lap Cheong), cut into small cubes 5 cloves garlic, minced 6 slices of ginger, cut into thin strips 4 green onions, chopped 6 Chinese dried red chili peppers, chopped 2 tbsps of vegetable oil ¼ tbsp salt
DIRECTIONS 1 Heat 2 tbsp of vegetable oil in a wok over medium heat. Add the garlic and ginger, and cook for about 1 minute while stirring them. Make sure they don’t burn. 2 Turn up the heat to high, add the Lap Cheong and cook until browned. Add the cauliflower (keep the heat on high), and cook for 8–10 minutes. 3 Add the green onions and the Chinese dried red chili peppers. Season with salt if needed. 4 Cover the lid and bring everything to a simmer. Add a little bit of water if pan gets too dry. Uncover, give everything another stir, and serve over rice!
A NOTE FROM AMBER: 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 donâ€™t visit Taiwan often, at least I have this recipe to remind me of my roots.
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紅臊牛肉麵 Taiwanese Beef Noodle Soup Serves 4–5 INGREDIENTS
beef bone stock
beef bone stock
2 kg of large beef bones 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 sticks of cinnamon 2 bay leaves ¼ bottle of rice wine 2 tbsp Chenpi (sun-dried tangerine peel) fresh white noodles
1 Place 2 kg of large beef bones, 1 broiler chicken, 1 large slice of onion, 1 large piece of carrot, 8 cloves of garlic, and put them in a baking pan. Add a little oil. 2 Put it in a 400° F 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 the hot water into the baking pan and add the juices at the bottom of the pan to 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.
1 kg of well-marbled beef chuck 2 tomatoes, peeled and diced 1 onion, thinly sliced 8 tbsp soy sauce 2 tbsp spicy bean paste 1 tbsp of Shacha sand tea sauce A little bit of white pepper powder A tsp sesame oil 1 tbsp rock sugar Taiwanese cabbage
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). 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. Add the tomato and fry until soft. 6 Add beef bone stock, rice wine, and the spice bag. The stewing time is as follows: More fat, beef ribs / boneless short ribs — within 1 hour or less Moderately oily parts, brisket or flank — 2 hours No fat, but delicate meat — 2 hours If you use a pressure cooker, it can be done in 1 hour in 20 minutes (this refers to the
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traditional pressure cooker, not electronic). 7 Skim the oil floating on top of the soup. 8 Boil the fresh white noodles and two pieces of Taiwanese cabbage. 9 Put in a bowl, add the beef and soup, fried sauerkraut, parsley, and chopped green onion.
8 tbsp of sauerkraut 4 cloves of garlic, minced 2 red peppers, thinly sliced 4 green onions, chopped 1 tsp sugar
1 Soak the sauerkraut in water to remove excess salt. Squeeze out the water and chop. 2 Put a little oil in a pot and sauté the minced garlic and pepper. 3 Add the sauerkraut, add a little sugar, stir-fry over the medium heat. 4 Chop the green onion and add toppings to the beef noodle soup.
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sour /'sou(É™)r/ (adj.) having an acid taste like lemon or vinegar.
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A NOTE FROM NIKOLINA: Sarma is a traditional Croatian dish that begins its
preparation as early as six weeks before the time it will be served, on Christmas day. 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.
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Croatian Sarma Serves 10 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 1–2 eggs, but that makes the meat harder optional
jar of chopped sauerkraut
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 a heavy covering on top so the cabbage stays fully submerged. 3 Let pickle (sour) for 6 weeks. croatian sarma
4 Mix all ingredients together in large bowl (except cabbage and ribs). 5 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 each one into an individual cabbage leaf, tucking sides in, creating Sarma rolls. 6 Layer bottom of a large pot with leftover cabbage leaves. Add a layers of Sarma rolls followed by a layer of pork ribs. Continue layers until you run out of rolls or room in your pot. Finish off with a little more sauerkraut or cabbage leaves. Fill pot with water to just cover, or you can use brine from your cabbage if you like it a little more sour. 7 Bring to boil then simmer for on low for 3 hours, add water if necessary. 8 Optional, add a little tomato sauce.
sweet /swÄ“t/ (adj.) having the pleasant taste characteristic of sugar or honey; not salty, sour, or bitter.
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A NOTE FROM CALISTA: 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-overly-ripe-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.
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Banana Muffins Serves 12 INGREDIENTS 1 1/2 cups all-purpose flour 1 cup sugar 1 tsp baking soda 1/2 tsp salt 3 medium ripe bananas 1 large egg, room temperature 1/3 cup vegetable oil 1 tsp vanilla extract
DIRECTIONS 1 In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. 2 Bake at 375° F for 18–22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
A NOTE FROM JOSH: 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.”
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Madeleines Serves 5–10 INGREDIENTS
1¼ cup sifted flour
1 Preheat oven to 400° F and melt the butter.
¼ lb of butter
2 Use mixer at high speed to mix eggs and sugar until creamy. Add flour and melted butter. Add vanilla.
¾ cup white sugar 2 eggs 1 tsp vanilla Powdered sugar (to sift over madeleines)
3 Wipe the molds with butter. Pour dough into prepared molds and bake for 10 minutes in the oven. 4 Remove from mold. When cool, sprinkle with powdered sugar.
A NOTE FROM JESSICA: My mom only makes mango and sticky rice for spe-
cial events, such as birthdays and Lunar New Year. The coconut milk adds both its flavour and creaminess, it can be eaten hot or coldâ€”if eaten cold, add a bit more coconut milk to the rice. It is sometimes topped with crunchy toasted mung beans.
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Mango and Sticky Rice Serves 4 INGREDIENTS
1 cup white glutinous rice or sweet rice
1 Wash rice; place in a bowl. Cover with cold water; soak 4 to 6 hours. Drain well.
1 (14 oz) can coconut milk
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. Cover pot; bring water to a boil. Reduce heat slightly; steam rice 25 minutes.
⅓ cup sugar ¾ tsp salt 2 medium to large mangos 1 tsp toasted sesame seeds
3 Meanwhile, open can of coconut milk carefully without shaking. Spoon off ¼ cup of thick milk that has risen to the top. Place in a small bowl, cover, and refrigerate. Stir remaining coconut milk to blend. Measure ½ cup; reserve remainder for another use. 4 Stir coconut milk, sugar, and salt in a bowl until sugar is dissolved. Remove rice from steamer. Spoon into 1 ½ quart baking dish. Stir sugar mixture into rice. Cover, return to steamer and steam 10 more minutes. 5 Remove baking dish to a rack. Let rice cool, covered, to room temperature. 6 Peel mangoes; slice pulp. Divide rice among dessert plates. Top with 1 tbsp reserved thick coconut milk. Sprinkle with sesame seeds. Garnish with mango slices.
A NOTE FROM CHARLOTTE: 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 grandmaâ€™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.
66 â€ƒthe flavors of home
Marble Bundt Cake Serves 4–5 INGREDIENTS 1 package yellow cake mix 1 package (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. Mix the remaining batter with chocolate syrup. 3 Pour chocolate mixture on plain batter and cut through with a knife. 4 Using a large cooking spoon, fold the batter over once around the pan to to achieve the marble effect. 5 Bake at 350° F for 45–60 minutes, or until the cake pulls away from the sides of the pan when gently touched or when a toothpick comes out clean when stuck in the cake. 6 Cool in the pan for 20 minutes and invert the cake over a plate. 7 Allow to cool completely before dusting the cake with powdered sugar.
A NOTE FROM MARIANA: 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!
68 â€ƒthe flavors of home
Sweet Homemade Granola Serves 4–5 INGREDIENTS
3 cups of rolled oats
1 Preheat oven to 250° F.
1 ½ cups of smashed raw almonds
2 Mix all of the dry ingredients together in a large bowl (includes the oats, almonds, coconut, and fruit.)
1 cup shredded coconut 2 cups dried fruit ¾ cup coconut oil ½ cup maple syrup
3 Whisk together the coconut oil and maple syrup in a bowl and then heat in a microwave for 30 seconds. 4 Add the wet mixture directly to the oats mixture and mix well. Combine all (if you haven’t already) in a large bowl. 5 Spread it evenly on a (or several) parchment lined baking sheet. 6 Bake for 1 hour and 15 minutes. 7 Let cool. Sprinkle salt on finished product. 8 Store in an air-tight container—will never expire. Money back guarantee.
A NOTE FROM ERICA: 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!
70 the flavors of home
Zucchini Bread Serves 4–5 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. Slowly add flour mixture to egg mixture until well blended. Stir in zucchini and carrots. 2 Bake in 2 greased and lightly floured loaf pans. Bake 350° F for 60 minutes or until wooden pick comes out clean. Cool on rack for 15 minutes. Loosen sides and remove from pan. Cool completely before slicing. Can be frozen—double wrap.
This book is tyeset in Proxima Soft and WilliamCaslonText Proxima Soft is a round, friendly yet delicate sans serif typeface. WilliamCaslonText is an elegant serif that is very legible and a great body text typeface.
About The Flavors of Home: A Book of Family Recipes The Flavors of Home: A Book of Family Recipes is a cookbook of twenty-one family recipes compiled by the 2019 Typography II class at California Polytechnic State University, San Luis Obispo.
Art 338: Typography II, 2019 / Book design by: Amber Chiang