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A Collection of Favorite Recipes by Students in Typography III Winter Quarter 2014

ThE Things

We’re Cooking (and eating!)

Instructor: Charmaine Martinez, Department of Art and Design California Polytechnic State University San Luis Obispo, California


ThE Things

We’re Cooking (and eating!)

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


Table of Contents The Things We Snack On 06 07 08 09 10 11 12 13

Ahi Tuna Tartare on Sesame Wonton Chips Avocado Mango Shrimp Stacks Caprese Stack Greek Grilled Avocados Hamachi Poke with Pineapple Poi and Taro Chips Mixed Grill Kebabs with Guava BBQ Sauce Really Good Guac Spam Musubi

The Things We Simmer and Toss 16 17 18 19 20

Mexican Two Bean Chicken Chili Moroccan Chickpea Soup Now That’s a Taco Salad Oriental Cold Noodle Salad Taco Soup!

The Things WE Make for the Main Event 24 25 26 27–29 30 31 32 33 34 35

Bertolucci’s Gourmet Grilled Cheese Cajun Shrimp Alfredo California Roll Joong: Chinese Tamale Mushroom Risotto Babi Kecap: Pork with Sweet Soy Sauce Kalbi: Short Ribs Korean Barbeque Shepherd’s Pie Shepherd’s Pie with an Accent Tostada Crisp


Table of Contents (continued)

The Things WE Have a Sweet Tooth For 40 41 42 43 44 45 46 46 47 48 49 50 51 52 53

Almond Paste Cookies Black Russian Cake Browned Butter Spoon Cookies Buckeye Brownie Cookies with Easy Fudge Frosting Chocolate-Banana Bonbons with Toasted Almonds Chocolate Chip Pumpkin Bread Fear of a Black Planet Cake Grandma’s Swedish Pancakes Halo-Halo Italian Sesame Seed Cookies Mor Mor’s Pineapple Upside Down Cake Nana’s Banana Bread Nana’s Coconut Cream Pie Oat Nut Bars with Sweet Lemon Coconut Icing World’s Best Chocolate Chip Cookies!!!

The Things We Pour and Sip 57 58 59 60 61

Blackberry Meyer Lemon Gin and Tonics BlackFlower Fizz Cucumber Sangria Moscow Mule Pimm’s No. 1 Traditional Cocktail


T hE T hi ngs

We Snack On

The Things We’re Cooking (and eating!)

04


Ahi Tartare on Sesame Wonton Crisps, 06

Avocado Mango Shrimp Stacks, 07

Caprese Stack, 08

Greek Grilled Avocados, 09

Hamachi Poke with Pineapple Poi and Taro Chips, 10

Mixed Grill Kebabs with Guava BBQ Sauce, 11

The Things We’re Cooking (and eating!)

Really Good Guac, 12

Spam Musubi, 13

05


Ahi Tuna Tartare on Sesame Wonton Crisps Sesame Wonton Crisps

12 wonton wrappers (can substitute egg roll wrappers) 2 tablespoons olive oil (will probably need more) 3 tablespoons sesame seeds

Tuna Tartare

6 ounces sushi-grade tuna, cut into ¼-inch dice 2 tablespoons green onions, green parts only, finely chopped 2 tablespoons sesame seeds, toasted 2 tablespoons soy sauce 1 teaspoon sesame oil 1 teaspoon peeled and grated fresh ginger 1 clove garlic, minced ¾ teaspoon orange zest 2 tablespoons fresh cilantro, finely chopped ½ teaspoon kosher salt 1 avocado, cut into ¼-inch dice 2 teaspoons lime juice Cilantro sprigs, for garnish

Sesame Wonton Crisps

Preheat oven to 350°F. Line a baking sheet with parchment paper. 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. Bake until golden, about 6 minutes. (Can burn easily, so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack. Tuna Tartare

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

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.

Source: Recipe from www.cdkitchen.com Designer: Jenna Verbryke

The Things We’re Cooking (and eating!)

06


Avocado Mango Shrimp Stacks Dressing

6 tablespoons Balsamic vinegar 3 tablespoons olive oil ¼ teaspoon pepper ⅛ teaspoon salt

Stacks

1 1 ¼ ½ 1 ½ 1 8

cup broccoli salad sprouts cup tomatoes, diced cucumber, thinly sliced cup corn mango, cubed red onion, diced (½ cup) avocado, cubed ounces 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)

Dressing

To prepare the dressing, whisk together balsamic vinegar, olive oil, salt and pepper. Cover and place in fridge while preparing stacks. Stacks

Place the metal cylinder on the plate you will serve the avocado, mango and shrimp stack on. Now add the ingredients one at a time. First add in the broccoli salad sprouts. Next add tomatoes. Add cucumbers on one side, and corn on the other. Add mango on top of the cucumber side, and red onion on top of the corn side. Complete by topping with avocado. 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. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro. Enjoy!

Source: Recipe adapted from immaeatthat.com Designer: Alyssa Hornby

The Things we Snack On

07


Caprese Stack 1 medium to large tomato Âź cup basil leaves 4 ounces fresh mozzarella cheese 4 teaspoons Balsamic vinegar 1 tablespoon olive oil Salt and pepper, to taste

Slice the tomato in approximately Âź-inch thick slices. Do the same for the mozzarella. Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes). Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.

Source: Recipe from tablespoon.com Designer: Christy Pak

The Things We’re Cooking (and eating!)

08


Greek Grilled Avocados Avocado Olive Oil Artichoke Hearts Sun dried tomatoes Kalamata Olives Feta Cheese

Cut avocados in half and remove pit. Slice the avocado into chunks, maintaining the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado. Drizzle the avocado with olive oil; sundried tomato infused olive oil is great for this recipe. Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese. Place on barbecue for 5 to 10 minutes depending on the heat of your barbecue.

Source: Recipe from Tammilee Tips Designer: Samantha Gee

The Things We Snack On

09


Hamachi Poke with Pineapple Poi and Taro Chips Hamachi Poke

2 tablespoons extra-virgin olive oil 2 tablespoons sake 2 tablespoons mirin 3 tablespoons fresh lemon juice 1 teaspoon grated fresh ginger 1 tablespoon finely chopped Maui onion Sea Salt Freshly ground black pepper 1 pound sashimi-grade hamachi (cut into ½-inch cubes) ¼ cup chopped sea beans

Pineapple Poi

2 teaspoons xanthan gum 4 cups fresh pineapple chunks

Taro Chips

1 small taro root Vegetable oil for frying Salt What is Poke and Poi? Poke (pronounced “PO-keh”) is a Hawaiian fish salad, usually raw, served as an appetizer. 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.

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). 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. Place ¼ 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. Transfer to a container, cover, and refrigerate until ready to use. Peel the taro root and slice very thinly with a sharp knife or mandoline. Place the slices in a large bowl of cold water to keep them from discoloring. In a large heavy pot, heat about 3 inches of oil to 350°F. 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 drain. Sprinkle with salt. Cool completely before serving. 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.

Source: Recipe from Chef Marcel Vigneron Designer: James Butler The Things We’re Cooking (and eating!)

10


Mixed Grill Kebabs with Guava BBQ Sauce BBQ Sauce

1 tablespoon coconut oil or vegetable oil 1 small yellow onion, finely chopped 2 garlic cloves, minced ½ cup guava nectar 8 ounces guava paste or jelly ¼ cup molasses 1/3 cup cider vinegar 2 tablespoons tomato paste 1 teaspoon ground allspice 1 teaspoon smoked paprika ½ teaspoon curry powder ¼ teaspoon salt

Kebabs

1 pound boneless fish fillets, cut into bite-size pieces 1 pound 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 Salt Freshly ground black pepper

BBQ Sauce

Heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté 3 to 5 minutes or until tender. Stir in guava nectar and remaining ingredients. Cook over medium-low heat, stirring occasionally, 5 minutes or until mixture is slightly thickened. Kebabs

Prepare Guava BBQ Sauce. Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper. Grill over medium-high heat (350°F to 400°F) 4 minutes. 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.

Source: Recipe from Coastal Living Designer: Katelyn Burgin

The Things We Snack On

11


Really Good Guac 2 ¼ ¼

large avocados cup sweet yellow onion cup chopped cilantro Juice of one lime Chopped up pickled jalapeño slices 1 teaspoon of jalapeño juice (optional) salt and pepper to taste

Slice open those ripe avocados and mush out the innards into a bowl. Remove the pits and DISCARD. Chop up some onions, cilantro, and jalapeños. Add them to the bowl along with the juice of one lime. Now mush it all up!! No special mushing technique required, but feel free to make one up. Add 1 teaspoon of jalapeño 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.

Source: Recipe from Emma Dorantes Designer: Kelsey Dodge

The Things We’re Cooking (and eating!)

12


Spam Musubi 5 cups cooked rice, room temperature 5 sheets nori (seaweed) 1 (12 oz) can Spam ½ cup teriyaki sauce Furikake, to taste (Japanese rice seasoning) Requires spam musubi maker

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. 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. Fill musubi maker with rice and press flat until the rice is 1½ inch high. Sprinkle rice with Furikake. Top with slice of Spam. Remove musubi maker. 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. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

Source: Recipe from Mamadrews Designer: Ashley Andrews

The Things We Snack On

13


T hE T hi ngs

We Simmer and Toss

The Things We’re Cooking (and eating!)

14


Mexican Two Bean Chicken Chili, 16

Moroccan Chickpea Soup, 17

Now That’s a Taco Salad, 18

Oriental Cold Noodle Salad, 19

yum! The Things We’re Cooking (and eating!)

Taco Soup!, 20

15


Mexican Two Bean Chicken Chili 2 cups chicken broth 1 (16 oz) jar of thick and chunky mild salsa 1 cup tomato sauce 1 medium zucchini, coarsely chopped (about 1¼ cups/300 mL) 1½ cups rinsed and drained canned black beans 1½ cups rinsed and drained canned pinto beans 1 cup drained canned whole kernel corn 3 cups shredded cooked chicken 1 garlic clove, pressed 1½–2 tablespoons chili powder 1 teaspoon ground cumin Toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions, and/ or fresh cilantro leaves (optional)

Combine broth, salsa and tomato sauce in 4-quart casserole dish. 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. Ladle chili into soup bowls. Top with desired toppings.

Source: Recipe from The Pampered Chef Designer: Sara Ingram

The Things We’re Cooking (and eating!)

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Moroccan Chickpea Soup

1 1 1 4 ½ ¼

¼ ¼ 2

1

1

4

1

¼

tablespoon canola oil onion, minced tablespoon sugar garlic cloves, minced tablespoon hot paprika tablespoon saffron threads, crumbled teaspoon ground ginger teaspoon ground cumin (15 oz) cans chickpeas, rinsed pound red potatoes (about 3 medium) scrubbed and cut into ½-inch pieces (14.5 oz) can diced tomatoes cups low sodium chicken broth zucchini, seeded and cut into ½-inch pieces cup minced fresh parsley salt and pepper lemon wedges

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. 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. Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. Stir in the parsley and season with salt and pepper to taste. Serve with lemon wedges.

Source: Recipe from Kat Whalen Designer: Kat Whalen

The Things We Simmer and Toss

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Now That’s a Taco Salad 2 boneless, skinless chicken breasts 2 tablespoons olive oil 2 limes, juiced 2 garlic cloves, minced 2 teaspoons ground cumin 2 teaspoons smoked paprika ½ teaspoon chili powder ¼ teaspoon salt ¼ teaspoon pepper 2 ounces monterey jack cheese, freshly grated 4 cups butter lettuce, chopped 1 avocado, chopped ⅔ cup sweet corn ½ pint grape tomatoes, quartered ¼ red onion, diced ¼ teaspoon salt ¼ teaspoon pepper 1 tablespoon olive oil ½ teaspoon red wine vinegar 1 lime, juiced few tortilla chips, crushed

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 to 24 hours. When ready to make the salads, heat a large skillet over medium-heat and add a little olive oil. Sear chicken on both sides then reduce heat to mediumlow, 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. 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!

Source: Recipe from howsweetitis.com Designer: Alyx Mackler

The Things We’re Cooking (and eating!)

18


Oriental Cold Noodle Salad

1 (16 oz) package Capellini 2 red bell peppers, diced 1 cup chopped green onion ½ cup cilantro

Dressing

1 tablespoon sesame seeds 2 tablespoons soy sauce 2 tabelspoons rice vinegar 2 tablespoons olive oil 2 tablespoons sesame seed oil 1 tablespoons brown sugar 1 tablespoons chili paste 1 tablespoons salt and pepper

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.

Source: Recipe adapted from Oriental Cold Noodle Salad Dish found at Los Altos Bakery and CafĂŠ in Los Altos, CA Designer: Amanda Yam

The Things We Simmer and Toss

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Taco Soup! 1 pound ground sirloin ¾ yellow onion 1 packet dried ranch dressing 1 packet Schilling taco seasoning 1 (8 oz) can of Rotel diced chili 1 (14 oz) can of corn 1 (14 oz) can of pinto beans 1 1(4 oz) can of kidney beans 1 (24 oz) can of hominy 1 (24 oz) can of diced tomatoes Small bag of Fritos Cilantro 2 cups of Mexican shredded cheese

Chop and sauté yellow onion in a large skillet. Add ground sirloin and continue sautéing until meat is a light brown color. If your meat is under 90% fat free, drain and remove fat. Note: Meat does not need to be thoroughly cooked, as it will be boiled in the steps below. Remove from heat and pour into a large pot. Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot. Bring to a boil. Once boiling, change heat to low and simmer for three hours. Remove from heat and serve. Add crushed Fritos, cilantro, and Mexican shredded cheese to the top. Enjoy!

Source: A Zulch family recipe Designer: Zachary Zulch

The Things We’re Cooking (and eating!)

20


T hE T hi ngs

We Make for the Main Event

The Things We’re Cooking (and eating!)

21


Bertolucci’s Gourmet Grilled Cheese, 24

Cajun Shrimp Alfredo, 25

California Roll, 26

Joong: Chinese Tamale, 27–29

Mushroom Risotto, 30

Babi Kecap: Pork with Sweet Soy Sauce, 31


Tostada Crisp by Kathy Choi

Kalbi: Short Ribs Korean Barbeque, 32

Shepherd’s Pie, 33

delicious!

Shepherd’s Pie with an Accent, 34

Tostada Crisp, 35

The Things We’re Cooking (and eating!)

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Bertolucci’s Gourmet Grilled Cheese

2 ½ 1 1 1

slices of sourdough fresh ripe tomato slice Jarlsberg cheese slice Provolone cheese slice Colombus Peppered Turkey Beast 2 tablespoon butter

Preheat skillet over medium-heat. Lather both sides of bread with butter (1 tablespoon on each side) and place one slice of bread on skillet butter-side-down. Add slice of Jarlsberg cheese on non-buttered side. Slice half tomato into thin slices and place on top of cheese. Gently place slice of turkey breast on top of tomato slices. Add slice of Provolone cheese on top of turkey. Place second slice of bread on top of sandwich butter-side-up. Grill until lightly browned and flip over; repeat process until cheese is melted. When cheese has melted, remove from skillet using spatula and cut in half diagonally. Bon Appetit!

Source: Recipe from Albert Chang Designer: Albert Chang

The Things We’re Cooking (and eating!)

24


Cajun Shrimp Alfredo

1 pound shrimp, peeled and deveined 2 tablespoons creole seasoning 1½ tablespoons olive oil 1½ tablespoons butter 8 ounces sliced mushrooms 2 teaspoons garlic powder 1 cup tomato, diced (fresh or canned) 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup onion, diced, divided 8 ounces linguine ½–1 tablespoon Tony’s creole seasoning

Get all of your ingredients ready; tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked. Toss the shrimp in 1 tablespoon of the creole seasoning, set aside. Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente. 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 ½ 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. When the shrimp has cooked add the cream and the other addition of Tony’s creole seasoning (the ½ to 1 tablespoon). Bring this to a simmer then turn the heat down to medium-low. 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. 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.

Source: Recipe from food.com Designer: Nicole Bergmann

The Things WE Make for the Main Event

25


California Roll 2 tablespoons rice vinegar 1 medium avocado, peeled, pitted, and sliced into ¼-inch thick pieces 4 sheets nori (seaweed) ½ batch sushi rice, recipe follows 1/3 cup sesame seeds, toasted 1 small cucumber, peeled and cut into matchsticksize pieces 1 small carrot cut into matchstick-size pieces 4 imitation crabsticks, torn into pieces Wasabi and Soy Sauce, for serving

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. Cover a sushi roll, rolling mat with plastic wrap. Cut nori (seaweed) sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about ½ cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place ⅛ of the cucumber, carrot, avocado and crab sticks in the center of the sheet. 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. Cut the roll.

Source: Recipe from foodnetwork.com Designer: Hyung-Min Park

The Things We’re Cooking (and eating!)

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Joong: Chinese Tamale

1 (12 oz) package dried bamboo leaves ½ pound pork belly 2½ pounds glutinous rice, loh mai 2 teaspoons vegetable or canola oil 4 teaspoons kosher salt 1 (14 oz) package dried split hulled mung bean 8 raw salted duck egg yolks 3 links (6 oz total) of Chinese sausage, lap cheong ¼ cup dried baby shrimp (1 oz total), ha mai 4 dried scallops (1 oz total), ghown bhoy

Soak the bamboo leaves overnight to remove any impurities that can spoil the joong. Soak the glutinous rice overnight. Soak the mung beans overnight in water. Make sure there is plenty of water as they will expand. Soak the dried scallops overnight. For the bamboo leaves

Place at least half of the package of joong leaves in a large container and cover completely with cool water. Soak leaves for 24 hours, changing water twice. Place 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. For the lap cheong

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

Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into ½-inch wide strips lengthwise. Cut each strip into 1-inch pieces. Set aside. For the salted duck egg yolks

Continued on pages 28–29.

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

The Things WE Make for the Main Event

27


Joong: Chinese Tamale (continued) For the dried shrimp and dried scallops

Place shrimp and scallops in separate small bowls. Wash three times in cold water drain. Cover completely with water and let soak for 15 minutes. Drain and set aside. Shred scallops into strips and set aside. For the rice

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

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. To Assemble

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. 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.

Continued on page 29.

The Things We’re Cooking (and eating!)

28


Joong: Chinese Tamale (continued) Holding leaves firmly, place 3 tablespoons rice mixture in pocket. Add one 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. 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. 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 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 Layer finished joong in a large stockpot and cover with water. Place on stove over high heat, cover, and bring to a boil. Reduce heat to medium. Cook for 2½ hours, topping up pot with boiling water to keep joong submerged and rotating joong every hour to promote even cooking. Remove joong and drain in colander set in sink. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce. 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. Source: Joong is a traditional Cantonese recipe that is made in June to celebrate the annual Dragon Boat Festival Designer: Darren Chan

The Things WE Make for the Main Event

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Mushroom Risotto 6 cups chicken broth, divided 3 tablespoons olive oil, divided 1 pound portobello mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced 2 shallots, diced 1½ cups Arborio rice ½ cup dry white wine sea salt to taste freshly ground black pepper to taste 3 tablespoons finely chopped chives 4 tablespoons butter ⅓ cup freshly grated Parmesan cheese

In a saucepan, warm the broth over low heat. 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. 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 ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and Parmesan. Season with salt and pepper to taste.

Source: Recipe by Myleen on http://allrecipes.com/recipe/gourmet-mushroom-risotto/ Designer: Florence Lui

The Things We’re Cooking (and eating!)

30


Babi Kecap: Pork with Sweet Soy Sauce

2 pounds Pork Butt or Shoulder or Spare ribs 1 teaspoons of salt ½ teaspoons white pepper 1 teaspoons Chinese Five Spices 2 tablespoons rice wine 2 tablespoons Soy Sauce 2 Star Anise 2 tablespoons Sweet Soy Sauce (Kecap Manis) 3 tablespoons of oil

Spices

2 shallots 1 inch ginger 2 cloves garlic

In a food processor grind the spices (2 shallots, 1 inch ginger, 2 cloves garlic) Cut the pork into about 2 inch cubes. Rub the pork with salt, white pepper, garlic powder, and Chinese Five Spices. Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes. Put oil in a pot and stir fry the spices on medium heat for about 3 minutes. Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color. Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot Cook until done (about 45 minutes to 1 hour, depending on desired tenderness) and oil comes out. Serve with rice and vegetables for a balanced meal.

Source: Recipe from Mrs. Lusiana Hertanu Designer: Kelby Hertanu

The Things WE Make for the Main Event

31


Kalbi: Short Ribs Korean Barbeque

4 pounds Korean-style short ribs (LA style cut ribs also works) ¾ cup Soy Sauce 2 tablespoon sugar 2 tablespoon brown sugar ½ yellow onion, chopped 2 stalks green onion, chopped 2 teaspoon ginger, minced 3–6 cloves garlic, minced (I like garlic, so I do 4–6 depending on size) 1 tablespoon honey 2–3 tablespoon toasted sesame seeds 1 teaspoon sesame oil 1 teaspoon oil ½ teaspoon cayenne 2 tablespoon Mirin aka rice wine (or white vinegar)

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. Mix all ingredients until sugar has dissolved. 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. 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. 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 flavor than desired. Cook on a preheated grill for about 4 to 6 minutes, or until meat is at desired doneness. If desired, finish up by garnishing with toasted sesame seeds and chopped green onions.

Source: Recipe from Joyce Washington Designer: Paul Washington

The Things We’re Cooking (and eating!)

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Shepherd’s Pie 2 pounds ground beef 2 cans cut green beans, drained 2 cans corn, drained 2 cans condensed tomato soup (do not add water) 4 cups mashed potatoes (made from instant potatoes, enough to cover dish) Shredded cheese, to melt on top

Preheat oven to 350°F. Brown the ground beef in a skillet. Make instant mashed potatoes in a bowl according to package instructions and set aside. Spray casserole dish with nonstick cooking spray. Open canned veggies; drain, dump in casserole dish. Strain off any fat from ground beef, then add on top of veggies. Mix ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish. Open tomato soup cans (do NOT add water), dump on top of veggie/beef mix. Stir in with the veggie/beef mix so that it is evenly coated in tomato soup. Spread mashed potatoes to evenly cover all other ingredients (do NOT mix in). Cook for 25 minutes, uncovered. Cover with shredded cheese and let cook for another 5 minutes in the oven. Let cool and enjoy!!

This recipe has been passed down in the Hopps family for generations. Great for a cold winter’s night or simply an easy-to-cook family dinner, this meal is kid friendly, hearty and delicious. Source: Recipe from Grandma Judith Hopps Designer: Meagan Haneke-Hopps

The Things WE Make for the Main Event

33


Shepherd’s Pie with an Accent Filling

2 tablespoons Olive Oil 1½ pounds ground lamb or beef 1 large carrot (grated 1 large onion (grated) Fresh rosemary Fresh thyme 4 cloves minced garlic Salt Pepper Worcestershire Sauce Tomato puree or paste Red Wine ¼ cup chicken stock

Mashed Potatoes

1½ pounds golden potatoes ¼ cup heavy cream 3½ tablespoon butter Salt Pepper 2 Egg yolks ¼ cup Parmesan cheese

Prep Work

Dice the garlic. Separate herbs from the stems. Separate egg yolks. Peel and slice potatoes into even pieces. Cooking the Filling

Pour Olive Oil into a hot, large pan, then add meat. Stir meat for a few minutes until brown, and broken into very small pieces. Add rosemary, thyme, and garlic, then stir some more. Add carrot, and onion, stir a little longer. Add Worcestershire Sauce, stir, add tomato puree, and stir. Add red wine and sweat down for a minute or two. Add chicken stock and cook for 3 more minutes. Cooking the Potatoes

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

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°F for 18 to 20 minutes to brown the potatoes and set the pie. Serve.

Source: Recipe adapted from Gordon Ramsay Designer: Joseph Hewison

The Things We’re Cooking (and eating!)

34


Tostada Crisp 1 whole cooked Rotisserie chicken 1 head of lettuce 1 red bell pepper 1 avocado Feta cheese Mozzarella cheese Small tortillas (Mission Artisan Tortillas) Tostada shells (Guerrero Tostada Shells) Teriyaki sauce Tapatío sauce

Salsa

1 onion 2 tomatoes 1 lime

Preparation

Shred Rotisserie chicken and place ½ of shredded chicken on pan. Add 2 tablespoons of teriyaki sauce and mix. Keep lid on at low heat. Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Set aside. Salsa mix

Dice 2 tomatoes and 1 onion then place into a bowl. Cut lime and squeeze over diced tomatoes and onions. Add a large pinch of salt and pepper, mix and set aside. Add a squirt of Tabasco for a kick. 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. Assembly

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. Place ½ cup of shredded teriyaki chicken onto tostada base. Add two spoons of salsa mix on top of chicken and spread evenly. Add a small handful of lettuce and spread evenly. Place red bell pepper strips on top along with ¼ of the sliced avocados.

Source: Recipe invented by Kathy Choi Designer: Kathy Choi

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

The Things WE Make for the Main Event

35


T hE T hi ngs

We Have a Sweet Tooth For

The Things We’re Cooking (and eating!)

36


Almond Paste Cookies, 40

Black Russian Cake, 41

Browned Butter Spoon Cookies, 42

Buckeye Brownie Cookies with Easy Fudge Frosting, 43

The Things We’re Cooking (and eating!)

Chocolate-Banana Bonbons with Toasted Almonds, 44

Chocolate Chip Pumpkin Bread, 45

37


Fear of a Black Planet Cake, 46

Grandma’s Swedish Pancakes, 47

Halo-Halo, 48

Italian Sesame Seed Cookies, 49

Mor Mor’s Pineapple Upside Down Cake, 50

Nana’s Banana Bread, 51


Nana’s Coconut Cream Pie, 52

Oat Nut Bars with Sweet Lemon Coconut Icing, 53

oh so satisfying!

World’s Best Chocolate Chip Cookies!!!, 54

The Things We’re Cooking (and eating!)

39


Almond Paste Cookies ½ 1 1 1 1½ ½ ½ ½

pound very soft butter cup sugar cup grated almond paste egg, beaten cups flour teaspoon baking powder teaspoon baking soda Pinch of salt pound bittersweet chocolate, melted (optional) Slivered almonds (optional)

Cream butter and sugar well. Add remaining ingredients. Form batter into small balls, press down with floured fork on ungreased cookie sheet. Bake 9 to 10 minutes at 350°F. Place cookies on cooling rack and let cool for 10 to 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.

Source: Recipe adapted from cooks.com Designer: Heather Brown

The Things We’re Cooking (and eating!)

40


Black Russian Cake Cake

1 box of yellow cake mix 1 pack of instant chocolate pudding (4 serving size) 1 cup oil ¼ cup vodka ¾ cup water ½ cup sugar 4 eggs ¼ cup of Kahlua

Glaze

½ cup powdered sugar ¼ cup of Kahlua

For Cake

Combine all ingredients. Pour batter mixture into greased bundt pan. Bake at 350°F for 45 to 50 minutes. For glaze

Combine ½ cup powdered sugar with ¼ cup of Kahlua. Poke a few holes in cake with a toothpick before drizzling glaze over top of cake. Sprinkle with powdered sugar before serving!

Source: Recipe from Stacy Vetrovec (My momma) Designer: Sara Vetrovec

The Things WE Have a Sweet Tooth For

41


Browned Butter Spoon Cookies 1 cup (2 sticks) unsalted butter 2 cups all-purpose flour ¾ teaspoon baking powder Pinch fine salt 1 large egg yolk ¾ cup sugar 1 tablespoon pure vanilla extract ¼–1/3 cup raspberry jam Confectioners’ sugar, for dusting

Preheat the oven to 325°F. Line two baking sheets with parchment paper. Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl—be sure to get all the tasty brown bits—and cool slightly. 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. 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.) 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. When cool, spread ½ 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.

Source: Recipe from Food Network Kitchens (www.foodnetwork.com) Designer: Madison Mar

The Things We’re Cooking (and eating!)

42


Buckeye Brownie Cookies with Easy Fudge Frosting Buckeye Brownie Cookies

1 (18–19 oz) box brownie mix ¼ cup butter, melted ½ cup cream cheese, room temperature! 1 egg ¾ cup peanut butter ¾ cup powdered sugar ¾ cup chocolate frosting

Easy Fudge Frosting

1 cup butter, room temperature ⅔ 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

Buckeye Brownie Cookies

Preheat oven to 350°F. Line baking sheet with parchment paper. 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. 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. 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. Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall. Bake for 10 to 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. Easy Fudge Frosting

In a mixer combine all ingredients and over low speed for 30 seconds. You could also use canned frosting. The cookies also taste great without frosting!

Increase speed to medium and beat for 1 minute until smooth. Let frosting cool for 15 to 20 minutes before you frost cake or cupcakes.

Source: Recipe adapted from cookiesandcups.com Designer: Chelsea Lightfoot

The Things WE Have a Sweet Tooth For

43


Chocolate-Banana Bonbons with Toasted Almonds

½ ounces semisweet chocolate 2/3 cup toasted and chopped almonds or pecans 2 bananas

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 leaving the bowl of chocolate on top of the pan to keep warm. Place the nuts in a shallow bowl. Line a baking sheeting with wax paper. Peel the bananas and cut into ½-inch rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift out with a fork, tapping the fork gently on the bowl 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. 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.

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. Source: Adapted from WilliamSonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008) Designer: Jaclyn Cruickshank

The Things We’re Cooking (and eating!)

44


Chocolate Chip Pumpkin Bread 1¾ cups unbleached all purpose flour 1 teaspoon nutmeg 1 teaspoon ginger 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ¾ teaspoon salt ½ cup olive oil 1 cup sugar 3 large eggs ½ cup vanilla pudding 1 cup canned pure pumpkin 1 teaspoon vanilla extract 1/3 cup whole milk 1 cup miniature semisweet chocolate chips

Preheat oven to 350°F. Grease and flour 9x5x2½ inch metal loaf pan. Sift first 7 ingredients into medium bowl. Using electric mixer, add oil in large bowl until smooth. Gradually beat in sugar, then beat in eggs one at a time. Add vanilla pudding with egg mixture, pumpkin, and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips. Transfer batter to prepared pan. 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.

Source: Recipe from Kathy Rudd, home recipe Designer: Emilee Rudd

The Things WE Have a Sweet Tooth For

45


Fear of a Black Planet Cake Filling

1 (16 oz) package cream cheese ¼ cup sugar 1 egg 1 egg yolk 2 teaspoons vanilla 1 cup chocolate chips

Batter

¾ cup cocoa ½ cup hot water 22/3 cups cake flour 1 tablespoon 1 teaspoon baking soda ¼ teaspoon salt ½ cup butter 1½ cups sugar 2 eggs 1 teaspoon vanilla 1 cup buttermilk

To make filling

Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy. Fold in the chocolate chips and set aside. To make batter

Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside. In a separate bowl, mix together the cake flour, baking soda, and salt and set aside. 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. Fold in the buttermilk and the dry ingredients and blend until just mixed. Pour 2/3 of the batter into a greased 9x13 inch pan. Drop the filling onto the batter by tablespoonfuls, taking care to distribute it evenly. Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. Bake at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean.

Source: Recipe from http://michelle-fromthekitchen. blogspot.com/ Designer: Olivia Yu

The Things We’re Cooking (and eating!)

46


Grandma’s Swedish Pancakes 3 eggs 1¼ cup of milk ¾ cup of flour ½ teaspoon salt 2 tablespoons of sugar 4 tablespoons of butter 1 lemon Powdered sugar

Set a large non-stick saucepan on medium heat and coat with non-stick spray. Whisk 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. Add a few tablespoons (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. This should be a thin coating on the saucepan and should rise up to the edges a little bit. 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. 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.

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. Source: Recipe from Lavina DeNatale Designer: Rebecca Reid

The Things WE Have a Sweet Tooth For

47


Halo-Halo 2 tablespoons macapuno (preserved shredded young coconut) 2 tablespoons kaong (sugar palm nuts) 2 tablespoons nata de coco (coconut gel) 2 tablespoons freshly grated cantaloupe 2 tablespoons freshly shredded jackfruit 2 tablespoons sliced caramelized plantains 1 cup shaved ice ½ cup evaporated milk 1 scoop of mango, vanilla, or ube (purple yam) ice cream 2 tablespoons caramel custard Most ingredients can be purchased at www.asianfoodgrocer.com

In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains. Cover the mixture with enough shaved ice, depending on preference. Swirl evaporated milk on top of the ice. Top with a scoop of ice cream and some slabs of caramel custard. Mix it all together. Or not. Sit back. Relax. Enjoy. Refill.

Halo-Halo is a popular cold dessert 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. Source: Recipe by Cristopher Bryan Lagmay Designer: Cristopher Lagmay

The Things We’re Cooking (and eating!)

48


Italian Sesame Seed Cookies 3 pounds flour 1½ pounds sugar 6–7 eggs 3–4 tablespoon milk 1 pound shortening (half butter, half oleo) 4 teaspoon baking powder 4 teaspoon vanilla jigger of whiskey ½ cup sesame seeds

Cream shortening and sugar, add beaten eggs, milk, vanilla & whiskey. Gradually work in flour and baking powder. Mix thoroughly and let stand about an hour. Roll small amounts in seeds and cut. Bake at 375°F for 30 minutes or until golden brown.

Source: Recipe from my Grandma, Claire Chiappinelli Designer: Danielle Hadley

The Things WE Have a Sweet Tooth For

49


Mor Mor’s Pineapple Upside Down Cake ¼ lb butter 1 cup brown sugar, approx. 1 can pineapple rings in juice 1 box yellow cake mix

In a 12 inch oven safe skillet (cast iron skillet works best) melt the butter. Add brown sugar until thick (but not caramelized). Arrange the pineapple rings on top of the brown sugar and butter mixture. Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water. Pour the yellow cake batter in the pan, over the top of the pineapple rings. Bake at 350°F for 30 to 35 minutes. Remove from oven when a toothpick comes out clean. Turn out onto a cake plate immediately and let cool. Enjoy.

Source: Recipe from Goody Jacobsen Designer: Kirsten Jacobsen

The Things We’re Cooking (and eating!)

50


Nana’s Banana Bread

1¾ cups of flour 2 teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt 1/3 cup Crisco 2/3 cup sugar 2 eggs 1 cup mashed bananas

Heat oven to 350°F and grease loaf pan. At medium speed in electric mixer mix (cream) Crisco and sugar. Then add eggs and beat until very light (about 4 minutes). 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. Pour into greased loaf pan. Bake for one hour. Cool in pan for 10 minutes and then put on cooling rack. You can also add chocolate chips (about ½ cup) and/ or chopped nuts (about ½ cup).

Source: Nana Muench Designer: Skyler Muench

The Things WE Have a Sweet Tooth For

51


Nana’s Coconut Cream Pie Filling

1/3 cup flour 2/3 cup sugar ¼ teaspoon salt 2 cups evaporated milk 4 beaten egg yolks ½ teaspoon vanilla Topping

4 beaten egg whites 3 tablespoon powdered sugar Shredded coconut (optional) Crust

Store bought crust

Bake crust at 450°F for 12 minutes or until golden brown. Mix dry filling ingredients into a deep pot. Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients. 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. Beat egg whites on high until light and fluffy. Add in powdered sugar and continue beating until it stands on its own. Spread meringue onto top of pie with a spatula. Sprinkle coconut on top (optional). Place pie into oven at 350°F for 16 minutes.

Serving: 1 if you are feeling fat. Source: Recipe verbally passed down by Dorothy Coombs aka Nana Designer: Kerstin Segervall

The Things We’re Cooking (and eating!)

52


Oat Nut Bars with Sweet Lemon Coconut Icing

½ cup unbleached self raising flour ½ cup unbleached plain flour ½ cup rolled oats ½ cup shredded coconut ¼ cup sunflower seeds ¼ cup pepitas (pumpkin seeds) ½ cup chopped walnuts 1 tablespoons linseeds (flax seeds) ¾ cup dairy-free or dairy butter 2½ tablespoons molasses (or treacle or golden syrup) ½ teaspoon baking soda ¼ cup hot water

for the lemony icing

1 cup icing sugar ½–1 lemon, juice and zest 1 teaspoon dairy-free or dairy butter ¼ cup shredded coconut

Preheat the oven to 180°C/356°F. Sift the flours into a large bowl. Add the oats, coconut, seeds, and nuts and stir to combine well. Combine the baking soda with the warm water and stir to dissolve. 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. Combine the molasses and butter mixture with the dry ingredients, stirring well until combined. Transfer the mixture into a lightly greased 10x10 inch non-stick baking tray, smoothing it out to cover the base evenly. Bake in the preheated oven for 15 to 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. 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. Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets. Once the icing is set cut evenly into bars.

Source: Recipe originally posted on http://www.veggienumnum. com/2011/06/oat-nut-bars/ by Trudy Designer: Jason Shindler

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.

The Things WE Have a Sweet Tooth For

53


World’s Best Chocolate Chip Cookies!!!

¾ 1 1 1 2 3 ¾ ¾ 3

cup white sugar cup brown sugar cup butter, softened tablespoon vanilla large eggs, slightly beaten cups all-purpose flour teaspoon baking soda teaspoon salt cups semi-sweet chocolate chips 1 cup walnuts or pecans, chopped

Preheat oven to 350°F. Cream sugars and butter. Add vanilla and eggs and mix well. Combine dry ingredients together and gradually add to creamed mixture. Stir in chips and nuts. Roll into 1¼-inch balls and place on non-stick cookie sheets, about 2 inches apart. Bake for 10 to 12 minutes. Eat all of them in one serving!!!

Source: Recipe from food.com/Karen A. Designer: Evan LaForce

The Things We’re Cooking (and eating!)

54


T hE T hi ngs

We Pour and Sip

The Things We’re Cooking (and eating!)

55


Blackberry Meyer Lemon Gin and Tonics, 57

Cucumber Sangria, 59

Pimm’s No.1 Traditional Cocktail, 61

BlackFlower Fizz, 58

tasty! Moscow Mule, 60


Blackberry Meyer Lemon Gin and Tonics 12 blackberries 20 fresh mint leaves 2 Meyer lemons (can substitute regular lemons) Âź cup simple syrup 12 ounces good quality gin Tonic water Ice

Set out four high ball glasses. Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve.

Source: Recipe from spoonforkbacon.com Designer: Kelsey Lancaster

The Things We Pour and Sip

57


BlackFlower Fizz Absolut Citron Vodka St. Germaine Elderflower Liqueur Perrier Jouet Brut Champagne Peaches Blackberries Mint Pomegranate juice Sprite Dry ice (optional for effect)

Fill the glass with ice and add:

2oz Absolut Citron Vodka 0.75oz St. Germaine Elderflower Liqueur 1.5–2oz Pomegranate juice A splash of Sprite (can substitute club soda) Shake and strain into large chilled martini glass, then float:

1.5oz Perrier Jouet Brut Champagne Garnish

Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as flower center). Place entire “flower” garnish back into freezer. 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.

2011 Vodka Martini Shakedown: 1st Place Judges Choice Award Winner 1st Place Peoples Choice Award Winner Source: Recipe from mixologists Jared Moore & Jack Britton Designer: Jared Moore

The Things We’re Cooking (and eating!)

58


Cucumber Sangria 1 small honeydew melon 1 seedless cucumber, thinly sliced 1 lime, thinly sliced 12 fresh mint leaves Âź cup lime juice Âź cup honey 1 750 milliliter bottle Sauvignon blanc or other semi-dry white wine, chilled 1 1 liter bottle carbonated water, chilled Fresh mint sprigs and/or leaves (optional)

Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher* combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.

*Tip: If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or covered containers. Source: Recipe from the Test Kitchen at www.bhg.com Designer: Viridiana Osio

The Things We Pour and Sip

59


Moscow Mule

¼ cup lime juice ¼ cup vodka ½ cup ginger beer History: 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 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.”

Pour vodka into glass. Pour lime juice into glass. Pour ginger beer into glass. If desired, garnish with a slice of lime and serve chilled.

Source: Recipe and history from http://www.cocktailtimes.com/ vodka/moscowmule.shtml Designer: Emma Dowling The Things We’re Cooking (and eating!)

60


Pimm’s No.1 Traditional Cocktail

1 cup Pimm’s liquor 2 cups lemonade 1 slice lemon 1 slice orange 1 slice apple 1 slice cucumber 1 sprig fresh mint 2 strawberries

Half fill a large jug or tall glass with ice cubes. Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass. Pour two parts lemonade to one part Pimms over the top of fruit. Mix and serve.

Source: Recipe from http://recipewise.co.uk/pimms-cocktail-recipe Designer: Allison Gentes

The Things We Pour and Sip

61


This cookbook was designed by Madison Mar in 2014. The text is set in Baskerville and Roboto.


438 Cookbook by Madison Mar  

Cookbook by Madison Mar created in Art 438: Typography III at California Polytechnic State University

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