438 Cookbook by Sara Ingram

FOOD! Cooking with Design Students

A Collection of Favorite Recipes

by Students in Typography III Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California

FOOD! Cooking with Design Students

A Collection of Favorite Recipes

by Students in Typography III Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California

Appetizers Really Good Guac Greek Grilled Avocados Recipe

Cajun Shrimp Alfredo Mixed Grill Kebabs With Guava BBQ Sauce Joong: Chinese Tamale Mexican Two Bean Chicken Chili

7 8 9 12

Hamachi Poke with Pineapple Poi & Taro Chips

13

Tostada Crisp

14

Shepherd’s Pie

16

Shepherd’s Pie with an Accent

17

Pork with Sweet Soy Sauce (BABI KECAP)

18

Mushroom Risotto

19

California Roll

20

Grandma's Swedish Pancakes

22

Korean Barbecue Short Ribs (Kalbi) 23 Bertolucci’s Gourmet Grilled Cheese

28

Ahi Tuna Tartare on Sesame Wonton Chips

29

Caprese Stack

31

Moroccan Chickpea Soup

Taco Soup!

38

36

Now That's a Taco Salad

40

Oriental Cold Noodle Salad

37

Desserts

Entreés 6

27

Avocado Mango Shrimp Stacks

Soup and Salads

TABLE OF CONTENTS Spam Musubi

26

24

Black Russian Cake

44

Almond Paste Cookies

55

Fear of a Black Planet Cake

45

Chocolate-Banana Bonbons with Toasted Almonds

56

Italian Sesame Seed Cookies

57

Oat Nut Bars with Sweet Lemon Coconut Icing

46

Nana's Coconut Cream Pie

48

Chocolate Chip Pumpkin Bread Nana's Banana Bread Buckeye Brownie Cookie with Easy Fudge Frosting

49 50 51

Halo-Halo 52 World's Best Chocolate Chip Cookies!

Mor Mor' Pineapple Upside Down Cake

53 54

Browned Butter Spoon Cookies 58 BlackFlower Fizz

60

Cucumber Sangria

61

Blackberry Meyer Lemon Gin and Tonics

62

Pimm's No. 1 Traditional Cocktail

63

Moscow Mule

64

3

4

Spam Musubi Ingredients 5

cups cooked rice, room temperature

5

sheets nori (seaweed)

Instructions

Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan.

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 and press flat until the rice is 1½  inch high.

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. Slightly dampen the end of the nori to seal it.

8

Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

1

Get all of your ingredients ready, tomatoes diced, onion diced and 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 and butter in a skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp.

Cook for about 3 to 5 minutes or until the shrimp turns pink.

5

When the shrimp has cooked add the cream and the other addition of creole seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.

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 1/2 cup of onions and the drained pasta. Toss until the pasta is coated.

Garnish with extra diced tomatoes and cheese if desired.

Cajun Shrimp Alfredo Ingredients

Credit to Mamadrews Illustration by Ashley Andrews

1

lb shrimp, peeled and deveined

2

tbsp creole seasoning

1

1/ tbsp 2

1

(12 oz) can Spam

1/ 2

Cup Teriyaki Sauce

1 1/2 tbsp butter

Furikake, to taste (Japanese rice seasoning)

8

oz sliced mushrooms

2

tsp garlic powder

1

cup tomato, diced, fresh or canned

1

cup heavy cream

1

cup parmesan cheese, grated

Recipe from Food.com

1

egg yolk

Illustration by Nicole Bergmann

1

cup onion, diced, divided

8

oz linguine

requires spam musubi maker

Instructions 1

2

6

Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels.

In another pan, add Teriyaki Sauce.

Bring to a boil over medium-high heat, then reduce to low.

1/ -1 tbsp 2

olive oil

tony's creole seasoning

7

Mixed Grill Kebabs with Guava BBQ Sauce

BBQ Sauce

BBQ Sauce

1

tbsp coconut oil or vegetable oil

1

1

small yellow onion, finely chopped

Heat oil in a saucepan over mediumhigh heat.

2

garlic cloves, minced

2

Add onion and garlic; sautĂŠ 3 to 5 minutes or until tender.

1/ 2

cup guava nectar

3

8

oz guava paste or jelly

Stir in guava nectar and remaining ingredients.

1/ 4

cup molasses

4

1/ 3

cup cider vinegar

Cook over medium-low heat, stirring occasionally, 5 minutes or until mixture is slightly thickened.

2

tablespoons tomato paste

1

teaspoon ground allspice

1

teaspoon smoked paprika

1/ 2

teaspoon curry powder

1/ 4

teaspoon salt

Recipe from Coastal Living Illustration by Katelyn Burgin

Joong: Chinese Tamale

Instructions (4 servings)

Ingredients

Kabobs

1

(12 oz) package dried bamboo leaves

Ingredients

1

Prepare Guava BBQ Sauce.

1/ 2

lbs pork belly

Kabobs

2

Thread fish, shrimp, and vegetables on skewers.

2 1/2 lbs glutinous rice [loh mai]*

1

lb boneless fish fillets, cut into bite size pieces

1

lb peeled and deveined shrimp

1

yellow bell pepper, cut into pieces

1

orange bell pepper, cut into pieces

1

red onion, cut into wedges

1

pint cherry tomatoes

Olive oil

8

tsp vegetable or canola oil

4

tsp kosher salt

3

Brush with olive oil; sprinkle with salt and pepper.

4

Grill over medium-high heat (350-400 degrees). 4 minutes.

1

14 oz package dried split hulled mung bean*

5

Turn skewers over, and brush with 1/4 cup sauce. Cook 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side.

8

raw salted duck egg yolks

3

links (6 oz. total) of Chinese sausage [lap cheong]

1/ 4

cup dried baby shrimp (1 oz. total) [ha mai]

4

dried scallops (1 oz. total) [ghown bhoy]

Salt

2

Freshly ground black pepper

9

For the lap cheong 3

Rinse lap cheong under cold running water and drain. Cut each lap cheong in half crosswise. Split each half lengthwise twice into quarters (you should get 8 pieces out of each lap cheong). Set aside.

For the the pork belly 4

Instructions Soak the bamboo leaves overnight to remove any impurities that can spoil the joong, the glutinous rice overnight, the mung beans overnight in water (make sure there is plenty of water as they will expand), and the dried scallops overnight

For the bamboo leaves 1

2

Place at least half of the package of joong leaves in a large container and cover completely with cool water. Soak leaves for twenty-four hours, changing water twice.

Place joong leaves in large stockpot or Dutch oven. Cover with water and place on stove over high heat. Bring to a boil, reduce heat to medium and cook for 30 minutes.

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 the leaves are scrubbed, rinsed and trimmed.

Put leaves in colander and set aside.

10

Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into 1/2-inch wide strips lengthwise. Cut each strip into 1-inch pieces. Set aside.

Assembly 9

For the duck egg yolks 5

If using cooked salted duck egg yolks: Cut each yolk in half and set aside.

For the dried shrimp and dried scallops 6

Place shrimp and scallops in separate small bowls. Wash three times in cold water drain. Cover completely with water and let soak for fifteen minutes. drain and set aside. Shred scallops into strips and set aside.

Take two whole joong leaves of approximately the same size. Make sure there are no tears or rips in leaves. Leaves should curve in same direction. Take one joong leaf in each hand holding it horizontally in front of you while making sure the ends match each other. Overlap edge of one leaf onto center spine of other leaf. Hold overlapping leaves together with your thumb in the center of the leaves and fold in half.

For the rice

10 Fold bottom half inch of leaf upwards and tuck under thumb to create pocket inside leaves for joong. Hold the folded leaves in one hand and then use the other hand to open the leaves to make the pocket inside.

7

11

Place rice in fine meshed strainer. Rinse under cold running water until water runs clear. Transfer to large bowl and cover completely with cold water. Allow to soak 15 minutes. Drain well and transfer to large bowl.

For the mung bean 8

Place beans in fine meshed strainer.

Rinse under cold running water until water runs clear. Add vegetable oil and salt and mix well. Add mung beans to rice and toss to combine.

Holding leaves firmly, place 3 tablespoons rice mixture in pocket.

Add once piece cured pork belly, half an egg yolk, three shrimp, three strands scallops and one piece lap cheong to center of rice. Cover filling with another 3 tablespoons rice.

13 Smooth out leaves towards 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 or tear leaves. If leaves tear, start over. Secure the with kitchen twine by making several loops around joong and securing with knot. Pat finished joong with hands on both sides to compact. Repeat until joong leaves and filling are finished. Excess joong leaves can be dried at room temperature on a wire cooling rack and reused.

14 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 2 1/2 hours, topping up pot with boiling water to keep joong submerged and rotating joong every hour to promote even cooking.

15 Remove joong and drain in colander set in sink. Allow to rest for ten minutes.

Cut open parcels and serve immediately with soy sauce.

16 Extra joong can be stored in refrigerator for up to one week or in freezer for several months. To reheat, place in simmering water until heated through.

Recipe from Cantonese tradition, celebrating the annual Dragon Boat Festival in June Illustration by Darren Chan

12 Add third joong leaf by wrapping it around top of the two leaves in order to extend the height of the joong. You will be using this leaf to close everything up.Take outer edge of third leaf and fold it towards the center, sealing the joong.

The joong should now be sealed at one end and open at the other.

11

1

garlic clove, pressed

1 1/2 tbsp chili powder 1

tsp ground cumin *Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves.

Instructions (6 servings) 1

2

Mexican Two Bean Chicken Chili

1/ 4

Combine broth, salsa and tomato sauce in (4-qt.) Casserole. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with Spoon.

Hamachi Poke with Pineapple Poi & Taro Chips

Ladle chili into soup bowls. Top with desired toppings.

WHAT IS POKE AND POI? Poke (pronounced “PO-keh”) is a Hawaiian fish salad, usually raw, served as an appetizer.

Original Recipe by The Pampered Chef.

Poi (pronounced “POY”) is traditionally made of taro root cooked and pounded to a sticky paste. Here the “poi” is made with pineapple, with xanthan gum giving it its sticky quality, and the taro is made into a chip served alongside.

Illustration by Sara Ingram

Ingredients 2

cups chicken broth

1

jar (16 oz) thick and chunky mild salsa

1

cup tomato sauce

1

medium zucchini, coarsely chopped

1 1/2

cups rinsed and drained canned black beans

1 1/2 cups rinsed and drained canned pinto beans 1

cup drained canned whole kernel corn

3

cups shredded cooked chicken

12

cup chopped sea beans

Sea Salt

Freshly ground black pepper

Pineapple Poi 2

teaspoons xanthan gum

4

cups fresh pineapple chunks

Taro Chips 1

small taro root

Vegetable oil for frying

Salt

Ingredients

Instructions (6 Servings)

Hamachi Poke

1

In a medium nonreactive bowl, combine the oil, sake, mirin, lemon juice, ginger, and 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.

2

Tbsp extra-virgin olive oil

2

Tbsp sake

2

Tbsp mirin

3

Tbsp fresh lemon juice

1

Tsp grated fresh ginger

1

Tbsp finely chopped Maui onion

1

lbs sashimi-grade hamachi (cut into 1/2 inch cubes)

13

3 Place 1/4 cup water in a blender, followed by the xanthan gum. Add the pineapple chunks and blend on high speed 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 or mandoline. Place the slices in large bowl of cold water to keep them from discoloring.

6

In a large heavy pot, heat about 3 inches of oil to 350°F.

7

Drain the taro slices and 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 minutes. Remove with a slotted spoon and transfer to paper towels 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.

Recipe from Chef Marcel Vigneron Illustration by James Butler

14

Assembly 5

6 Place 1/2 cup of shredded teriyaki chicken onto tostada base.

Tostada Crisp

7

Add two spoons of salsa mix on top of chicken and spread evenly.

8

Add small handful of lettuce and spread evenly.

9

Place red bell pepper strips on top along with 1/4 of the sliced avocados.

Ingredients 1

onion

2

tomatoes

1

lime

1

red bell pepper

1

head of lettuce

1

avocado

feta cheese

mozzarella cheese

small tortillas (Mission Artisan Tortillas)

tostada shells (Guerrero Tostada Shells)

1

whole cooked Rotisserie Chicken

Teriyaki Sauce

Tapatío Sauce

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.

Instructions (4-6 Servings) 1

Shred Rotisserie chicken and place 1/2 of shredded chicken over pan. Add 2 tbsp. of teriyaki sauce and 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 Tapatío 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 and set aside.

10 Sprinkle 1 tbsp of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada.

Invented by Kathy Choi.

Illustration by Kathy Choi

15

Instructions

1

Preheat oven to 350 degrees.

1/ 4

2

Brown the ground beef in a skillet.

Mashed Potatoes

3

Make instant mashed potatoes in a bowl according to package. instructions and set aside.

1 1/2 lbs golden potatoes

4

Open canned veggies; drain, dump in casserole dish.

6

Strain off any fat from ground beef, then add on top of veggies.

Shepherd’s Pie This recipe has been passed down in the Hopps family for generations. Great for a cold winter’s night or an easy-to-cook family dinner, this meal is kid friendly, hearty and delicious.

8 9

lbs ground beef

11

2

cans cut green beans (drained)

2

cans corn (drained)

12 Cover with shredded cheese and let cook for another 5 minutes in the oven.

4

cans condensed tomato soup (do not add water) cups mashed potatoes (made from instant potatoes, enough to cover dish)

2 1/ 4

Shepherd’s Pie with an Accent Ingredients: Filling 2

cup parmesan cheese

Cook for 25 minutes, uncovered.

1

13 Let cool and enjoy!!

Recipe from Grandma Judith Hopps.

Illustrated by Meagan Haneke-Hopps

1

Dice the garlic

2

Separate herbs from the stems

3

Separate egg yolks

4

Peel and slice potatoes into even pieces

Cooking the Filling 1

Pour Olive Oil into a hot, large pan, then add meat.

2

Stir meat for a few minutes until brown, and broken into very small pieces.

3

Add rosemary, thyme, and garlic, then stir some more.

Tbsp olive oil

1 1/2 lbs ground lamb or beef large carrot

1

large onion

Fresh rosemary

4

Add carrot, and onion, stir a little longer.

Fresh thyme

5

4

cloves minced garlic

Add Worcestershire Sauce, stir, add Tomato Puree, stir.

Salt

Shredded cheese (to melt on top)

16

Egg yolks

Instructions

Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup.

2

2

Pepper

Open tomato soup cans (do NOT add water), dump on top of veggie/beef mix.

10 Spread mashed potatoes to even cover all other ingredients (do NOT mix in).

cup heavy cream

Salt

Mix/stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish.

Ingredients

cup chicken stock

3 1/2 Tbsp butter

Spray casserole dish with nonstick cooking spray.

5

7

1/ 4

Red wine

Pepper

Worcestershire sauce

Tomato puree or paste

17

6 7

Instructions (6-8 servings)

Add Red Wine and sweat down for a minute or two.

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 minutes.

5

Put oil in a pot and stir fry the spices on medium heat for about 3 minutes.

PORK WITH SWEET SOY SAUCE (BABI KECAP)

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.

Ingredients

8

Cook until done (about 45 min to an 1 hour, depending on desired tenderness) and oil comes out.

Ingredients

Serve with rice and vegetables for a balanced meal.

6

cups chicken broth, divided

3

tbsp olive oil, divided

1

lbs portobello mushrooms, thinly sliced

1

pound white mushrooms, thinly sliced

2

shallots, diced

Add chicken stock and cook for 3 more minutes.

Cooking the Potatoes 1 2 3 4

Boil water, add salt and potatoes, and set a timer for 15 minutes.

After 15 minutes, take potatoes out and strain the water off.

Put potatoes back into the pan, or into a medium mixing bowl.

Mash the potatoes with their ingredients from above and keep warm

Final Instructions 1

2

3

Scoop meat mixture into a deep casserole or other oven safe dish and then spoon the mashed potatoes over the top.

Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top.

Poke the top with a fork several times to give the pie a peaked look and place in the oven at 400 degrees for 18–20 minutes to brown the potatoes and set the pie.

4 Serve.

Adapted from recipe by Gordon Ramsay Illustration by Joseph Hewison

18

2

lbs Pork Butt or Shoulder or Spare ribs

1

tsp of salt

1/ 2

9

tsp white pepper

1

tsp Chinese Five Spices

Recipe from Mrs. Lusiana Hertanu

2

tbsp rice wine

Illustration by Kelby Hertanu

2

tbsp soy sauce

2

Star Anise

2

tbsp Sweet Soy Sauce (Kecap Manis)

3

tbsp of oil

2

shallots

1

inch ginger

2

cloves garlic

Mushroom Risotto

1 1/2 cups Arborio rice 1/ 2

sea salt to taste

freshly ground black pepper to taste

3

tbsp finely chopped chives

4

tbsp butter

1/ 3

cup dry white wine

cup freshly grated Parmesan cheese

19

Instructions (6 Servings) 1

In a saucepan, warm the broth over low heat.

2

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

3

Add olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/3 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/3 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

4

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Recipe from http://allrecipes.com/ recipe/gourmet-mushroom-risotto/ Illustration by Florence Lui

20

California Roll Ingredients 2

tbsp rice vinegar

1

medium avocado, peeled, pitted, and sliced into 1/4 -inch thick pieces

4

sheets nori (seaweed)

1/ 2

batch sushi rice, recipe follows

1/ 3

1

Instructions 1

2

cup sesame seeds, toasted

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.

Allow the rice mixture to cool to room temperature before making the roll.

small cucumber, peeled and cut into matchstick-size pieces

3

1

small carrot cut into matchstick-size pieces

Cover a sushi roll rolling mat with plastic wrap.

4

Cut nori sheets in half crosswise.

4

imitation crab sticks, torn into pieces

5

Wasabi and Soy Sauce for serving

Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/ cup of the rice evenly onto the nori.

2 Sprinkle the rice with sesame seeds.

6

Turn the sheet of nori over so that the rice side is down. Place 1/4 of the cucumber, carrot, avocado and 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 Recipe from foodnetwork.com Illustration by Hyung-Min Park

21

Instructions

Instructions (6-8 Servings)

1

Set a large non-stick saucepan on medium heat and coat with nonstick spray.

1

2

Wisk together the eggs in a large bowl and then add milk. Then, in a separate bowl combine the sugar, flour, and salt.

Whisk in this mixture little by little to the eggs and milk, until there are no clumps and the batter is creamy.

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 if doing overnight, make sure to turn the meat or flip and mix around the plastic bag so that all parts are getting an even marinade.

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 minutes, or until meat is at desired doneness. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required.

3

Grandma’s Swedish Pancakes

Add a few tbsp (depending on how large your pan is) to your heated saucepan and swivel the saucepan around so the batter covers the entire bottom portion of the pan.

4

This should be a thin coating on the saucepan and should rise up to the edges a little bit.

5

3

eggs

1 1/4 cup of milk

6

4

cup of flour

1/ 2

tsp salt

Recipe Credit: Lavina DeNatale

2

tbps of sugar

Illustration by Rebecca Reid

4

tbs of butter

1

lemon

powdered sugar

lbs Korean-style short ribs (LA style cut ribs also works)

3/4 cup Soy Sauce

Serve with powdered sugar and melted butter and lemon juice mixture. Also add on any topping of your choice like fruit, nutella, peanut butter, syrup, jam, etc. Makes about 3 servings.

1/ 4

22

Ingredients

Flip the pancake when the thin edges start to brown by using a large spatula after delicately peeling the edges, and then the whole pancake from the pan.

It should be a very light brown color on the side now facing up. After a little more time when the edges start to get crisp, roll the pancake up and place it on a warm plate.

This recipe was is a family heirloom passed down from my grandmother, to my mother, and then to me. This recipe is one of my favorites and reminds me of my grandmother’s homestyle cooking and is a perfect and sweet breakfast treat.

Ingredients

Korean Barbecue Short Ribs (Kalbi)

2

tbsp Sugar

2

tbsp Brown Sugar

1/ 2

onion Yellow onion; chopped

2

stalks Green onion; chopped

2

tsp Ginger; minced

3-6 cloves Garlic; minced 1

tbsp Honey

2-3 tbsp Toasted sesame seeds 1

tsp Sesame oil

1

tsp Oil

1/ 2

2

Recipe from Joyce Washington Illustration by Paul Washington

tsp Cayenne tbsp Mirin aka Rice Wine (or White vinegar)

23

APPetizers Bertolucci’s Gourmet Grilled Cheese Ingredients: 2 1/ 2

pieces sliced sourdough fresh ripe tomato

1

slice Jarlsberg cheese

1

slice Provolone cheese

1

slice Columbus Peppered Turkey Breast

2

tbsp butter

Instructions 1

Preheat skillet over medium heat.

2

Lather both sides of bread with butter (1 tbsp on each side) and place one slice of bread on skillet butter-side-down.

24

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 .

Bon Appetit!

Recipe from Albert Chang Illustration by Albert Chang

2

3 4

Chop up some onions, cilantro, and jalape単os. 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.

Add 1 tsp of jalape単o juice for added spiciness if desired.

Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.

3

Drizzle the avocado with olive oil; sundried tomato infused olive oil is great for this recipe.

4

Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese.

5

Place on barbecue for 5-10 minutes depending on the heat of your barbecue.

Recipe by Tammilee Tips

Recipe by Emma Dorantes

Illustration by Samantha Gee

Illustration by Kelsey Dodge

Greek Grilled Avocados Recipe

Really Good Guac

Ingredients

Ingredients 2

Avocado

Large Avocados

1/ 4

cup sweet yellow onion

1/ 4

cup chopped cilantro

Juice of one lime

chopped up pickled jalape単o slices

1 tsp of jalape単o juice

salt and pepper to taste

Olive Oil

Artichoke Hearts

Sun dried tomatoes

Kalamata Olives

Feta Cheese

Instructions Instructions

1

Cut avocados in half and remove pit.

1

2

Slice the avocado into chunks, maintaining the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado.

Slice open those ripe avocados and mush out the innards into a bowl.

Remove the pits and DISCARD.

26

27

Dressing 6

tbsp balsamic vinegar

3

tbsp olive oil

1/ 4

tsp pepper

1/ 8

tsp salt

Stacks 1

cup broccoli salad sprouts

1

cup tomatoes, diced

1/ 4

cucumber, thinly sliced

1/ 2

cup corn

1 1/ 2

red onion, diced (1/2 cup)

1

avocado, cubed

8

oz cooked shrimp (I recommend grilling on the BBQ)

3

sprigs cilantro (optional)

Tools: 3 inch diameter x 3 inch high metal cylinder (an empty soup can with ends removed will also work)

28

Ahi Tuna Tartare on Sesame Wonton Chips

tbsp fresh cilantro, finely chopped tsp kosher salt

1

avocado, cut into 1/4-inch dice

2

tsp lime juice

Cilantro sprigs, for garnish

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

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 (or brush lightly). Sprinkle lightly with sesame seeds.

12 wonton wrappers (can substitute egg roll wrappers)

3

Bake until golden, about 6 minutes.

(Can burn easily so watch carefully).

2

tbsp olive oil (will probably need more)

4

3

tbsp sesame seeds

Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins).

5

Remove triangles from the pan and let cook on a cooling rack.

First add in the broccoli salad sprouts.

4

Next add tomatoes.

Ingredients

5

Add cucumbers on one side, and corn on the other.

Sesame Wonton Crisps

Add mango on top of the cucumber side, and red onion on top of the corn side.

7

Completely top with avocado.

8

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 carefully slide off the mold.

9

tsp orange zest

1

3

mango, cubed

clove garlic, minced

Sesame Wonton Crisps

Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time.

6

1

Instructions (24 wontons)

Stacks

Ingredients

tsp peeled and grated fresh ginger

1/ 2

To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper.

Cover and place in fridge while preparing stacks.

2

1

2

Dressing

Avocado Mango Shrimp Stacks

tsp sesame oil

3/ 4

Instructions (4 servings) 1

1

Tuna Tartare 6

Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro. Enjoy!

Adapted from immaeatthat.com

oz sushi-grade tuna, cut into 1/ -inch dice 4

2

tbsp green onions, green parts only, finely chopped

2

tbsp sesame seeds, toasted

2

tbsp soy sauce

Tuna Tartar 6

Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.

29

Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon 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.

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 and pepper, if desired. recipe from tablespoon.com

Assembly

2

Illustration by Christy Pak

Caprese Stack

recipe from www.cdkitchen.com Illustration by Jenna Verbryke

Ingredients 1 1/ 4

medium to large tomato cup basil leaves

4

oz fresh mozzarella cheese

4

tsp Balsamic vinegar

1

tbsp olive oil

salt and pepper, to taste

Instructions 1

30

Slice the tomato in approximately 1/4 inch thick slices. Do the same for the mozzarella.

31

SOUP AND SALADS

salt and pepper

2 tbsp olive oil

lemon wedges

2 tbsp sesame seed oil 1 tbsp brown sugar

Instructions 1

Moroccan Chickpea Soup Ingredients 1

tbsp canola oil

1

onion, minced

1

tbsp sugar

4

garlic cloves, minced

1/ 2

tbsp hot paprika

1/ 4

tbsp saffron threads, crumbled

1/ 4

tsp ground ginger

1/ 4

tsp ground cumin

2

(15 oz) cans chickpeas, rinsed

1

lb red potatoes (about 3 medium) scrubbed and cut into 1/2 inch pieces

1

(14 1/2 oz) can diced tomatoes

4

cups low sodium chicken broth

1

zucchini, seeded and cut into 1/2 inch pieces

1/ 4

1 tbsp chili paste

Heat the oil in a large dutch oven over medium-high heat until shimmering.

Add the onion and sugar and cook until softened, about 5 minutes. 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 minutes.

Stir in the zucchini and continue to simmer until tender, 5 to 10 minutes.

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.

4

Serve with lemon wedges.

1 tsp salt and pepper

Instructions

Oriental Cold Noodle Salad

Recipe From America’s Test Kitchen Healthy Cookbook Illustration by Kat Whalen

Ingredients: (16 oz) package Capellini

2

red bell peppers, diced

1

cup chopped green onion

1/ 2

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 minutes.

Drain well in a colander set in the sink.

For the dressing, whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper.

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.

Adapted from Oriental Cold Noodle Salad Dish found at Los Altos Bakery and CafĂŠ in Los Altos, CA Illustration by Amanda Yam

cup cilantro

Dressing:

cup minced fresh parsley

34

1

1

tbsp sesame seeds

2

tbsp soy sauce

2

tbsp rice vinegar

35

5

Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot.

6

Bring to a boil.

7

Once boiling, change heat to low and simmer for three hours.

8

Remove from heat and serve.

9

Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl.

Recipe from Zulch family Illustration by Zach Zulch

Taco Soup!

Small bag of Fritos

Cilantro

Ingredients: 1 3/ 4

2

cups of Mexican shredded cheese

lb ground sirloin yellow onion

1

packet dried ranch dressing

1

packet Schilling taco seasoning

8

oz can of Rotel diced chili

14 oz can of corn

Instructions (6-10 servings) 1

Chop and sautĂŠ yellow onion in a large skillet.

2

Add ground sirloin and continue sautĂŠing until meat is a light brown color.

3

If your meat is under 90% fat free, drain and remove fat.

14 oz can of pinto beans

Noted: Meat does not need to be thoroughly cooked as it will be boiled in the steps below

14 oz can of kidney beans 24 oz can of hominy 24 oz can of diced tomatoes

36

4

Remove from heat and pour into a large pot.

37

1/ 4

tsp salt

1/ 4

tsp pepper

1 1/ 2

tbsp olive oil tsp red wine vinegar

1

lime, juiced

a few tortilla chips, crushed

Instructions (2 large salads)

Now That’s a Taco Salad

2

tsp chili powder

1/ 4

tsp salt

Ingredients

1/ 4

tsp pepper

2

boneless, skinless chicken breasts

2

oz monterey jack cheese, freshly grated

2

tbsp olive oil

4

cups butter lettuce, chopped

2

limes, juiced

1

avocado, chopped

2

garlic cloves, minced

2/ 3

cup sweet corn

2

tsp ground cumin

1/ 2

pint grape tomatoes, quartered

38

The night before (or a few hours before) combine cumin, paprika, chili powder, salt and pepper in a small bowl. Add chicken to a large ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic. Sprinkle seasoning over top and marinate in the fridge for 2-24 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 minutes 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 and toss well, then separate on to two plates or bowls. Add crushed tortilla chips on top and it’s fiesta time!

tsp smoked paprika

1/ 2

1/ 4

1

Recipe from howsweetitis.com Illustration by Alyx Mackler

red onion, diced

39

DESSERTS

Black Russian Cake

Glaze

2

eggs

1/ 2

cup powdered sugar

1

tsp vanilla

1/ 4

cup of Kahlua

1

cup buttermilk

Instructions

Instructions

1

Combine all ingredients

Filling

2

Pour batter mixture into greased bundt pan.

3

Bake 350 degrees for 45-50 minutes.

4

For glaze, combine 1/2 cup powdered sugar with 1/4 cup of Kahlua.

Poke a few holes in cake with a toothpick before drizzling glaze over top of cake.

5

Sprinkle with powdered sugar before serving!

Fear of a Black Planet Cake Ingredients Filling

Ingredients

Recipe by Stacy Vetrovec

16 oz cream cheese

Cake

Illustration by Sara Vetrovec

1/ 4

box of yellow cake mix

1

egg

1

pack of instant chocolate pudding (4 serving size)

1

egg yolk

2

tsp vanilla

1

cup chocolate chips

cup oil

1/ 4

cup vodka

1/ 4

cup water

1/ 2

cup sugar

4 1/ 4

eggs cup Kahlua

42

Batter 1/ 4

cup cocoa

1/ 2

cup hot water

2 1/3 cups cake flour 1

tbsp and 1 tsp baking soda

1/ 4

tsp salt

1/ 2

cup butter

1 1/2 cups sugar

Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a mediumsize bowl until fluffy.

2

Fold in the chocolate chips and set aside.

Batter 3

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.

cup sugar

1

1

1

7 Pour 1/3 of the batter into a greased 9 in by 13 in pan. Drop the filling onto the batter by tablespoonfuls, taking care to distribute it evenly.

8

Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.

Recipe from http://michelle-fromthe kitchen.blogspot.com/ Illustration by Olivia Yu

43

2 1/2 tbsp molasses (or treacle or golden syrup) 1/ 2

tsp baking soda

1/ 4

cup hot water

7

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. Add enough zest to taste and add the lemon juice a little at a time until you reach the desired consistency.

8

Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets.

9

Once the icing is set cut evenly into bars.

for the lemony icing 1

cup icing sugar

1/ -1 2

lemon, juice & zest

1

tsp dairy-free or dairy butter

1/ 4

cup shredded coconut Pre-heat the oven to 350 degrees

Instructions (20 bars) 1

Oat Nut Bars with Sweet Lemon Coconut Icing

2

Combine the baking soda with the warm water and stir to dissolve.

3

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.

4

Combine the molasses and butter mixture with the dry ingredients, stirring well until combined.

5

Transfer the mixture into a lightly greased 10 inch x 10 inch non-stick baking tray, smoothing it out to cover the base.

6

Bake in the pre-heated oven for 15-20 minutes until golden. Remove from the oven and allow to cool in the baking tray for 5 minutes before turning out onto a cake rack to cool completely.

Ingredients 1/ 2

cup unbleached self raising flour

1/ 2

cup unbleached plain flour

1/ 2

cup rolled oats

1/ 2

cup shredded coconut

1/ 4

cup sunflower seeds

1/ 4

cup pepitas (pumpkin seeds)

1/ 2

cup chopped walnuts

1 3/ 4

44

Sift the flours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well.

tbsp linseeds (flax seeds)

10 These oaty 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.

Recipe from http://www.veggienumnum. com/2011/06/oat-nut-bars/ Illustration by Jason Schindler

cup dairy-free or dairy butter

45

Illustration by Alyssa Hornby

3

Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients.

4

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.

5

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 if desired.

Nana’s Coconut Cream Pie Ingredients Filling 1/ 3

cup flour

1/ 3

cup sugar

1/ 4

tsp salt

2

cups evaporated milk

4

beaten egg yolks

1/ 2

2

tsp vanilla cups coconut

Topping 4

beaten egg whites

3

tbsp powdered sugar

sprinkling of coconut

Store bought crust

Instructions (1 large serving) 1 2

Cook crust at 450 degrees for 12 minutes or until golden brown.

Mix dry filling ingredients into a deep pot.

46

6

Chocolate Chip Pumpkin Bread

Place pie into oven at 350 degrees for 16 minutes.

Recipe passed down from Dorothy Coombs aka Nana

Instructions (12 servings) 1

Preheat oven to 350 degrees

2

Grease and flour 9x5x2 1/3 inch metal loaf pan.

1 3/4 cups unbleached all purpose flour

3

Sift first 7 ingredients into medium bowl.

1

tsp nutmeg

4

1

tsp ginger

Using electric mixer, add oil in large bowl until smooth.

1

tsp cinnamon

5

Gradually beat in sugar, then beat in eggs 1 at a time.

1

tsp baking soda

6

1

tsp baking powder

Add vanilla pudding with egg mixture, pumpkin, and vanilla.

7

Beat dry ingredients into pumpkin mixture alternately with milk.

8

Stir in chocolate chips.

9

Transfer batter to prepared pan.

Ingredients:

1/ 4

tsp salt

1/ 2

cup olive oil

1

cup sugar

3

large eggs

1/ 2

cup vanilla pudding

1

cup canned pure pumpkin

1

tsp vanilla extract

1/ 3

1

cup whole milk cup miniature semisweet chocolate chips

10 Bake loaf cake until tester inserted into center comes out clean, about 55 minutes.

Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.

Recipe from Kathy Rudd, home recipe Illustration by Emilee Rudd

47

2

3/ 4

cup peanut butter

3/ 4

cup powdered sugar

3/ 4

cup chocolate frosting

3

Then add eggs and beat until very light (about 4 minutes).

4

Mix together flour, baking powder, baking soda and salt.

Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended.

1

5

Nana’s Banana Bread

At medium speed in electric mixer mix (cream) Crisco and sugar.

6

Pour into greased loaf pan.

7

Bake one hour.

8

Cool in pan for 10 minutes and then put on cooling rack.

9

sea salt flakes

Easy Fudge Frosting 2/ 3

You can also add chocolate chips (about 1/2 cup) or chopped nuts (about 1/2 cup).

cup butter, room temperature cup boiling water

1

cup Hershey's Special Dark cocoa powder, sifted (you can use regular cocoa powder if you prefer, that tastes great too.)

8

cups powdered sugar

1

tsp vanilla

Instructions (24 cookies) Cookies

Illustration by Skyler Muench

Ingredients

1

Preheat oven to 350 degrees.

1 1/4 cups of flour

2

Line baking sheet with parchment paper.

2

tsp of baking powder

3

1/ 4

tsp of baking soda

1/ 2

tsp of salt

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.

1/ 3

cup of Crisco

4

2/ 3

cup of sugar

2

eggs

Form rounded tablespoons 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.

1

cup of mashed bananas

5

In another bowl stir together peanut butter and powdered sugar.

Form peanut butter into teaspoon sized balls and press into the indentations in the brownie cookies.

6

Press peanut butter down slightly to prevent cookies from growing too tall.

Buckeye Brownie Cookies with Easy Fudge Frosting Ingredients Cookie 1

Instructions 1

Heat oven to 350 degrees and grease loaf pan.

48

1/ 4

cup butter, melted

1/ 2

cup cream cheese, room temperature

1

box (18-19 oz) brownie mix

egg

49

7

8

1/ 2

Bake for 10-12 minutes until edges are set, then let cool until they are room temperature.

When cooled, top each cookie with about a tablespoon of chocolate frosting and a pinch of sea salt flakes.

1

scoop of mango, vanilla, or ube (purple yam) ice cream

2

tbsp caramel custard *Most ingredients can be purchased at www. asianfoodgrocer.com

Frosting

In a mixer combine all ingredients and over low speed for 30 seconds.

Increase speed to medium and beat for 1 minute until smooth.

Let frosting cool for 15–20 minutes before you frost cake or cupcakes.

Instructions (1 serving)

Adapted from Cookiesandcups.com Illustration by Chelsea Lightfoot

Halo-Halo Halo-halo is a popular cold desert from the Philippines. It’s perfect for beating the heat! You know summer’s approaching when you start seeing Halo-Halo vendors on the streets again.

1

In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains.

2

Cover the mixture with enough shaved ice, depending on preference.

3

Swirl evaporated milk on top of the ice.

4

Top with a scoop of ice cream and some slabs of caramel custard.

5

Mix it all together. Or not.

6

Sit back. Relax. Enjoy. Refill.

Ingredients

50

cup evaporated milk

2

tbsp macapuno (preserved shredded young coconut)

2

tbsp kaong (sugar palm nuts)

2

tbsp nata de coco (coconut gel)

2

tbsp freshly grated cantaloupe

2

tbsp freshly shredded jackfruit

2

tbsp sliced caramelized plantains

1

cup shaved ice

WORLDS BEST CHOCOLATE CHIPS COOKIES!!!

Recipe by Cristopher Bryan Lagmay

Ingredients

Illustration by Cristopher Lagmay

3/ 4

cup white sugar

1

cup brown sugar

1

cup butter, softened

1

tablespoon vanilla

2

large eggs, slightly beaten

3

cups all-purpose flour

3/ 4

teaspoon baking soda

3/ 4

teaspoon salt

3

cups semi-sweet chocolate chips

1

cup walnuts, chopped or 1 cup pecans

51

Instructions

4

Prepare the yellow cake mix according to package directions, except use the  juice from the can of pineapple rings instead of water.

1

Preheat oven to 350 degrees.

2

Cream sugars and butter.

3

Add vanilla and eggs and mix well.

5

4

Combine dry ingredients together and gradually add to creamed mixture.

Pour the yellow cake batter in the pan, over the top of the pineapple rings.

6

Bake at 350 degrees for 30-35 minutes.

5

Stir in chips and nuts.

7

6

Roll into 1 1/4 inch balls and place on nonstick cookie sheets, about 2 inch apart.

Remove from oven when a toothpick comes out clean.

8

7

Bake for 10 to 12 minutes.

Turn out onto a cake plate immediately and let cool.

Recipe from Food.com

Mor Mor’s Pineapple Upside Down Cake

Illustration by Evan LaForce

Recipe by Goody Jacobsen

Almond Paste Cookies

Passed down from my great grandmother Mor Mor, this delicious recipe is very common in the Jacobsen family and my personal favorite.

Ingredients

Ingredients 1/ 4

1/ 2

lb butter

lbs very soft butter

1

cup brown sugar

1

cup sugar

1

can pineapple rings in juice

1

cup grated almond paste

1

box yellow cake mix

1

egg, beaten

1 1/2 cup flour

52

Instructions

1/ 2

tsp baking powder

1

1/ 2

tsp. baking soda

Pinch of salt

In a 12 in 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.

1/ 2

lb bittersweet chocolate, melted slivered almonds

53

Instructions

Cream butter and sugar well. Add remaining ingredients.

Form batter into small balls, press down with floured fork on ungreased cookie sheet.

Bake 9-10 minutes at 350 degrees.

Place cookies on cooling rack and let cool for 10-15 minutes.

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.

Repeat for each cookie as desired.

Let cool for one hour on countertop or in refrigerator. Cookies can be stored for up to one week at room temperature or frozen, for longer periods.

Chocolate-Banana Bonbons with Toasted Almonds

2

Place the nuts in a shallow bowl. Line a baking sheeting with wax paper.

3

Peel the bananas and cut into 1/2 in 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 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.

4

Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container and store in the freezer for up to 1 week.

Adapted from William-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008)

Naturally sweet and creamy when frozen, bananas are full of potassium. Cover them with dark chocolate and nuts and you have a quick, healthy treat. For this recipe, choose bright  yellow bananas that are not too ripe and freckled but rather still have some firmness.

Italian Sesame Seed Cookies Ingredients 3

1 1/2 lbs sugar 6-7 eggs 3-4 tbsp milk 1

lb shortening (Half butter, half oleo)

4

tsp baking powder

4

tsp vanilla

Adapted from Cooks.com

Ingredients

1/ 2

Illustration by Heather Brown

1/ 2

oz semisweet chocolate

2/ 3

cup toasted and chopped almonds or pecans

2

54

cup sesame seeds jigger of whiskey

Instructions

bananas

Instructions (8 servings, or 30 bon bons) 1

lbs flour

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 by leave the bowl of chocolate on top of the pan to keep warm.

1

Cream shortening and sugar, add beaten eggs, milk, vanilla & whiskey.

2

Add in flour and baking powder.

3

Mix thoroughly and let stand for 1 hour.

4

Roll small amounts in seeds and cut.

5

Bake at 375 degrees for about 30 minutes or until golden brown.

Recipe from Claire Chiappinelli Illustration by Danielle Hadley

55

2

Melt the butter in a small, heavybottomed saucepan over medium heat.

Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl 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 teaspoon (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 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 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.

6

When cool, spread 1/2 teaspoon 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.

Browned Butter Spoon Cookies Ingredients 1

cup (2 sticks) unsalted butter

2

cups all-purpose flour

1/ 4

tsp baking powder

Pinch fine salt

1

large egg yolk

1/ 4

cup sugar

1

tbsp pure vanilla extract

1/ 3

cup raspberry jam

Confectioners’ sugar, for dusting

Instructions (32 cookies) 1

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.

56

Recipe from www.foodnetwork.com Illustration by Madison Mar

DRINKS

Pomegranate Juice

Sprite

Dry Ice (optional for effect)

Instructions Martini

BlackFlower Fizz 2011 Vodka Martini Shakedown:

1

In a pint glass muddle: one slice of a fresh peach, two fresh blackberries, two fresh mint leaves ,two ice cubes

2

Fill the glass with ice and add:

3

2 oz Absolut Citron Vodka

4

3/4 oz St. Germaine Elderflower Liqueur

2

oz Pomegranate Juice

splash of Sprite (can substitute club soda)

5

Shake and strain into large chilled martini glass, then float:

1

1/ 2

Garnish 1

1st Place Judges Choice Award Winner 1st Place Peoples Choice Award Winner

Ingredients

Absolut Citron Vodka

St. Germaine Elderflower Liqueur

Perrier Jouet Brut Champagne

Peaches Blackberries

oz Perrier Jouet Brut Champagne

3

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). 2. Place entire “flower” garnish back into freezer.

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.

From Jared Moore & Jack Britton

Cucumber Sangria Ingredients 1

small honeydew melon

12 limes, thinly sliced 1/ 4

fresh mint leaves

1/ 4

cup lime juice

1

cup honey

1

750 ml bottle Sauvignon blanc or other semi-dry white wine, chilled

1

liter bottle carbonated water, chilled

Fresh mint sprigs and/or leaves (optional)

2

To serve, stir in carbonated water.

Ladle or pour into glasses. If desired, garnish with additional mint.

Recipe from www.bhg.com Illustration by Viridiana Osio

Instructions 1

Illustration by Jared Moore

Mint

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12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture.

Add wine, stirring gently. Cover and chill for at least 2 hours.

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

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2

Take 1 slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass.

3

Pour 2 parts lemonade to 1 part Pimms over the top of fruit. Mix and serve.

Recipe from http://recipewise.co.uk/pimmscocktail-recipe Illustration by Allison Gentes

Blackberry Meyer Lemon Gin and Tonics Ingredients 12 blackberries 20 fresh mint leaves 2 1/ 4

2

Place 3 blackberries, 5 mint leaves, juice of 1/2 lemon, and 1 tablespoon simple syrup in each glass and muddle together.

3

Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve.

Pimm's No. 1 Traditional Cocktail Ingredients

courtesy of spoonforkbacon.com Illustration by Kelsey Lancaster

Meyer lemons (can sub. regular lemons) cup simple syrup

12 oz good quality gin

tonic water

ice

2

cups lemonade

1

slice lemon

1

slice orange

1

slice apple

1

slice cucumber

1

sprig fresh mint

2

strawberries

1

Set out four high ball glasses.

60

cup Pimm's liquor

Instructions

Instructions (4 servings) 1

1

Half fill a large jug or tall glass with ice cubes

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Party. In support, Walter Winchell wrote in 1951, “The Moscow Mule is US made, so don’t be political when you’re thirsty. Three are enough, however, to make you wanna fight pro-Communists.

Ingredients

Moscow Mule The story of the Moscow Mule begins in 1939 when a nearly broke Russian ex-pat, Rudolph Kunett, sold the Smirnoff brand to John Martin, head of G.F. Heublein & Bros. Eventually John Martin used the Moscow Mule to help promote vodka to bars across the US and this helped fuel the mainstream acceptance of vodka as the preferred white spirit, replacing gin.

Martin set off to market the Moscow Mule in the bars around the country. He bought one of the first Polaroid cameras and asked barmen to pose with a Moscow Mule copper mug and a bottle of Smirnoff vodka. Then he would leave one copy of the photo at the bar and take a second copy to the bar next door to show them that their competitors were selling their concoction.

Between 1947 and 1950, thanks to their invention, Smirnoff vodka case columns more than tripled and nearly doubled in 1951.

The Moscow Mule took heat for the Russian association. Assuming that Smirnoff was a Russian import, unionized bartenders in New York announced a Moscow Mule boycott, refusing to “shove slave labor liquor across the wood in any American saloon.”

Smirnoff rushed to testify that its vodka was not, and never had been a member of the Communist

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1/ 4

cup lime juice

1/ 4

cup vodka

1/ 2

cup ginger beer

Instructions 1

In a copper mug, pour vodka over ice.

2

Add sugar syrup and lime juice.

3

Top with ginger beer and stir.

4

Garnish with mint sprig and lime slice.

Recipe from http://www.cocktailtimes.com/ vodka/moscowmule.shtml Illustration by Emma Dowling

This book is set in Cabin and ITC Clarendon Designed by Sara Ingram