438 Cookbook by Hyung-Min Park

Kern to Cook A Collection of Favorite Recipes By students in Typography III

Winter Quarter 2014 • Instructor Charmaine Martinez Dept. of Art and Design, California Polytechnic State University, San Luis Obispo

Kern to Cook A Collection of Favorite Recipes By students in Typography III

Winter Quarter 2014 • Instructor Charmaine Martinez Dept. of Art and Design, California Polytechnic State University, San Luis Obispo

Appetizers

8 Kern to Cook

Appetizers

Appetizers 1

Appetizers

Ahi Tuna Tartare on Sesame Wonton Chips Ingredients 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 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

2 Kern to Cook

Directions Sesame Wonton Crisps Preheat oven to 350 Fยบ degrees. 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.

Credit to www.cdkitchen.com Submitted & Illustrated by Jenna Verbryke

Appetizers 3

Appetizers

Avocado Mango Shrimp Stacks Ingredients Stacks • • • • • • • •

1 cup broccoli salad sprouts 1 cup tomatoes, diced ¼ cucumber, thinly sliced ½ cup corn 1 mango, cubed ½ red onion, diced (~½ cup) 1 avocado, cubed 8 ounces cooked shrimp 3 sprigs cilantro (optional) Tools: 3 inch diameter x 3 inch high metal cylinder

Dressing • • •

6 Tbsp balsamic vinegar 3 Tbsp olive oil ¼ tsp pepper ¼ tsp salt

4 Kern to Cook

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

Stacks Place the metal cylinder on the plate you will serve the avocado, mango & 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. Completely top 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.

Credit to www.immaeatthat.com Submitted & Illustrated by Alyssa Hornby

Appetizers 5

Appetizers

Caprese Stacks Ingredients • • • • • •

1 medium to large tomato ¼ cup basil leaves 4 ounces fresh mozzarella cheese 4 teaspoons Balsamic vinegar 1 tablespoon olive oil Salt and pepper, to taste

6 Kern to Cook

Directions 1. Slice the tomato in approximately Âź inch thick slices. Do the same for the mozzarella.

2. Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes).

3. Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.

Credit to www.tablespoon.com Submitted & Illustrated by Christy Pak

Appetizers 7

Appetizers

Greek Grilled Avocados Ingredients • • • • • •

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

8 Kern to Cook

Directions 1. Cut avocados in half and remove pit.

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.

3. Drizzle the avocado with olive oil, sundried tomato infused olive oil is a great for this recipe.

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

5. Place on barbecue for 5 to 1 足 0 minutes depending on the heat of your barbecue.

Credit to Tammilee Tips Submitted & Illustrated by Samantha Gee

Appetizers 9

Appetizers

Hamachi Poke Ingredients 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

10 Kern to Cook

Directions 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.

3. Place Âź 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. In a large heavy pot, heat about 3 inches of oil to 3500Âş F. 5. 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.

6. Place large spoonfuls of the pineapple poi on serving dishes.

Using a slotted spoon, ladle the hamachi 7. poke over the pineapple and sprinkle with sea salt. Place a couple of taro chips alongside.

Credit to Chef Marcel Vigneron Submitted & Illustrated by James Butler

Appetizers 11

Appetizers

Really Good Guac Ingredients • • • • • • •

2 Large Avocados ¼ cup sweet yellow onion ¼ cup chopped cilantro Juice of one lime Chopped up pickled jalapeño slices 1 tsp. of jalapeño juice Salt and pepper to taste

12 Kern to Cook

Directions 1. Slice open those ripe avocados and mush out the innards into a bowl. Remove the pits and DISCARD. 2. 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.

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

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

Credit to Kelsey Dodge Submitted & Illustrated by Kelsey Dodge

Appetizers 13

Appetizers

Tostada Crisp Ingredients • • • • • • • • • •

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

14 Kern to Cook

Directions 1. Shred Rotisserie chicken and place ½ 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. 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.

4. 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.

5. Place ½ cup of shredded teriyaki chicken onto tostada base.

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

7. Add small handful of lettuce and spread evenly.

8. Place red bell pepper strips on top along with ¼ of the sliced avocados.

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

Credit to Kathy Choi Submitted & Illustrated by Kathy Choi

Appetizers 15

Appetizers

Soup & Salads

Appetizers 17

Soup & Salads

Moroccan Chickpea Soup Ingredients • • • • • • • • • • • • • • • •

1 tablespoon canola oil 1 onion, minced 1 tablespoon sugar 4 garlic cloves, minced ½ tablespoon hot paprika ¼ tablespoon saffron threads, crumbled ¼ teaspoon ground ginger ¼ teaspoon ground cumin 2 (15-oz) cans chickpeas, rinsed 1 pound red potatoes (about 3 medium) scrubbed and cut into 1/2-inch pieces 1 (14.5 oz) can diced tomatoes 4 cups low sodium chicken broth 1 zucchini, seeded and cut into ½ inch pieces ¼ cup minced fresh parsley Salt and pepper Lemon wedges

18 Kern to Cook

Directions 1. 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. Serve with lemon wedges.

Credit to America’s Test Kitchen Healthy Cookbook Submitted & Illustrated by Kat Whalen

Soup & Salads 19

Soup & Salads

Now That’s a Taco Salad Ingredients • • • • • • • • • • • • • • • • • • • •

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 pepper 2 oz monterey jack cheese Freshly grated 4 cups butter lettuce, chopped 1 avocado, chopped ¾ 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 Tortilla chips, crushed

20 Kern to Cook

Directions 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.

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.

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!

Credit to Alyx Mackler Submitted & Illustrated by Alyx Mackler

Soup & Salads 21

Soup & Salads

Oriental Cold Noodle Salad Ingredients • • • •

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

Dressing: • • • • • • • •

1 Tbs sesame seeds 2 Tbs soy sauce 2 Tbs rice vinegar 2 Tbs olive oil 2 Tbs sesame seed oil 1 Tbs brown sugar 1 Tbs chili paste 1 tsp salt and pepper

22 Kern to Cook

Directions 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.

Credit to Los Altos Bakery & Cafe Submitted & Illustrated by Amanda Yam

Soup & Salads 23

Soup & Salads

Taco Soup!

Ingredients • • • • • • • • • • • • •

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

24 Kern to Cook

Directions 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 fat4.

Remove from heat and pour into a large pot.

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

5. Bring to a boil.

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

7. Remove from heat and serve.

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

9. Enjoy!

Credit to Zulch Family Recipe Submitted & Illustrated by Zachary Zulch

Soup & Salads 25

Main Dish

Main Dish

Bertolucci’s Gourmet Grilled Cheese Ingredients • • • • • •

2 pieces sliced sourdough ½ fresh ripe tomato 1 slice Jarlsberg cheese 1 slice Provolone cheese 1 slice Colombus Peppered Turkey Beast 2 tbsp. butter

28 Kern to Cook

Directions 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.

3. Add slice of Jarlsberg cheese on non-buttered side.

4. Slice half tomato into thin slices and place on top of cheese.

5. Gently place slice of turkey breast on top of tomato slices.

6. Add slice of Provolone cheese on top of turkey.

7. Place second slice of bread on top of sandwich butter-side-up.

8. Grill until lightly browned and flip over; repeat process until cheese is melted.

9. When cheese has melted, remove from skillet using spatula and cut in half diagonally.

Credit to Albert Chang Submitted & Illustrated by Albert Chang

Main Dish 29

Main Dish

California Roll Ingredients • • • • • • • • •

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

30 Kern to Cook

Directions 1. Prepare sushi rice first. When the rice is done from the cooker, place the rice into the mixing bowl and combine it with rice vinegar.

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

3. Cover a sushi roll rolling mat with plastic wrap.

4. Cut nori (seaweed) sheets in half crosswise.

5. 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.

6. Turn the sheet of nori over so that the rice side is down.

Place Âź 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.

Credit to foodnetwork.com Submitted & Illustrated by Hyung Park

Main Dish 31

Main Dish

Joong: Chinese Tamale Ingredients • • • • • • • • • •

1 (12 oz.) package dried bamboo leaves 0.5 pound pork belly 2.5 pounds glutinous rice [loh mai]* 2 teaspoons vegetable or canola oil 4 teaspoons kosher salt 1 (14-ounce) package dried split hulled mung bean* 8 raw salted duck egg yolks 3 links (6 oz. total) of Chinese sausage [lap cheong] 0.25 cup dried baby shrimp (1 oz. total) [ha mai] 4 dried scallops [1 oz. total] [ghown bhoy]

32 Kern to Cook

Directions 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 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 mung bean: 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.

Credit to Darren Chan Submitted & Illustrated by Darren Chan

Main Dish 33

Main Dish

Mixed Grill Kebabs with Guava BBQ Sauce Ingredients 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 ¼ cup cider vinegar 2 tablespoons tomato paste 1 teaspoon ground allspice 1 teaspoon smoked paprika ½ teaspoon curry powder ¼ teaspoon salt

Kabobs • • • •

1 pound boneless fish fillets, cut into bite-size pieces 1 pound peeled and deveined shrimp 1 red onion, cut into wedges 1 pint cherry tomatoes Olive oil, Salt, & Black pepper

34 Kern to Cook

Directions 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.

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° to 400°) 4 minutes. Turn skewers over, and brush with ¼ cup sauce. Cook 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side.

Credit to Coastal Living Submitted & Illustrated by Katelyn Burgin

Main Dish 35

Main Dish

Mexican Two Bean Chicken Chili Ingredients • • • • • • • • • • •

2 cups chicken broth 1 jar (16 oz) thick and chunky mild salsa 1 cup tomato sauce 1 medium zucchini, coarsely chopped 1 ½ cups rinsed and drained canned black beans 1 ½ cups rinsed and drained canned pinto beans 1 cup drained canned whole kernel corn 3 cups shredded cooked chicken 1 garlic clove, pressed 1 ½ - 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

36 Kern to Cook

Directions 1. 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.

2. Ladle chili into soup bowls. Top with desired toppings.

Credit to The Pampered Chef Submitted & Illustrated by Sara Ingram

Main Dish 37

Main Dish

Mushroom Risotto Ingredients • • • • • • • • • • • •

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 1 ½ 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 ¼ cup freshly grated Parmesan cheese

38 Kern to Cook

Directions 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.

Credit to Myleen Submitted & Illustrated by Florence Lui

Main Dish 39

Main Dish

Shepherd’s Pie Ingredients • • • • • •

2 lbs 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 Shredded cheese (to melt on top)

40 Kern to Cook

Directions 1. Preheat oven to 350째F 2. Brown the ground beef in a skillet 3. Make instant mashed potatoes in a bowl according to package instructions and set aside 4. Spray casserole dish with nonstick cooking spray 5. Open canned veggies; drain, dump in casserole dish 6. Strain off any fat from ground beef, then add on top of veggies 7. Mix/stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish 8. Open tomato soup cans (do NOT add water), dump on top of veggie/beef mix.

9. Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup 9. Spread mashed potatoes to even cover all other ingredients (do NOT mix in) 10. Cook for 25 minutes, uncovered 11. Cover with shredded cheese and let cook for another 5 minutes in the oven.

12. Let cool and enjoy!!.

Credit to Judith Hopps Submitted & Illustrated by Meagan Haneke-Hopps

Main Dish 41

Main Dish

Shepherd’s Pie with an Accent Ingredients Filling • • • • • •

2 pieces sliced sourdough ½ fresh ripe tomato 1 slice Jarlsberg cheese 1 slice Provolone cheese 1 slice Colombus Peppered Turkey Beast 2 tbsp. butter

Mashed Potatoes • • • • • •

1.5 lbs golden potatoes ¼ cup heavy cream 3 ½ Tbsp butter Salt Pepper 2 Egg yolks ¼ cup Parmesan cheese

42 Kern to Cook

Directions Prep Work 1. Dice the garlic 2. Separate herbs from the stems 3. Separate egg yolks 4. Peel and slice potatoes into even pieces

Final Instructions 1. Scoop meat mixture into a deep casserole or other oven safe dish and then spoon the mashed potatoes over the top.

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

3. 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.

Credit to Gordon Ramsay Submitted & Illustrated by Joseph Hewison

Main Dish 43

Main Dish

Korean Barbecue Short Ribs Ingredients • • • • • • • • • • • • • •

4 pounds Korean-style short ribs ¾ cup Soy Sauce 2 Tbsp Sugar 2 Tbsp Brown Sugar ½ 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 ½ tsp Cayenne 2 Tbsp Mirin aka Rice Wine (or White vinegar)

44 Kern to Cook

Directions 1. Combine all ingredients except for ribs in a large bowl or plastic bag, make sure the bag is big enough that it can fit the ribs in later.

2. Mix all ingredients until sugar has dissolved.

3. Submerge ribs in the marinade making sure they are completely covered. Meat can be touching but make sure to mix it so that the marinade gets in between the ribs. Cover the bowl or close the bag with no air so that the marinade is always touching the ribs.

4. Refrigerate for 4 hours, but the longer the better, letting it marinate overnight is highly recommended. Half way through resting, or in the morning 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.

Credit to Joyce Washington Submitted & Illustrated by Paul Washington

Main Dish 45

Main Dish

Spam Musubi Ingredients • • • • • •

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)

46 Kern to Cook

Directions 1. Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels.

2. In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to low.

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

4. Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori.

5. Fill musubi maker with rice and press flat until the rice is 1 ½ 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.

Credit to Mamadrews Submitted & Illustrated by Ashley Andrews

Main Dish 47

Main Dish

Pork with Sweet Soy Sauce Ingredients • • • • • • • • •

2 lbs 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

48 Kern to Cook

Directions 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.

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 to the pot.

8. Cook until done (about 45 minutes – 1 hour, depending on desired tenderness) and oil comes out.

9. Serve with rice and vegetables for a balanced meal.

Credit to Mrs. Lusiana Hertanu Submitted & Illustrated by Kelby Hertanu

Main Dish 49

Beverages & Desserts

Beverages & Desserts

Almond Paste Cookies Ingredients • • • • • • • • • •

½ lb. very soft butter 1 c. sugar 1 c. grated almond paste 1 egg, beaten 1 ½ c. flour ½ tsp. baking powder ½ tsp. baking soda Pinch of salt ½ lb. bittersweet chocolate, melted (optional) Slivered almonds (optional)

52 Kern to Cook

Directions 1. Cream butter and sugar well. Add remaining ingredients.

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

3. Bake 9–10 minutes at 350º degrees.

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

5. 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.

6. Repeat for each cookie as desired.

7. 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.

Credit to Cooks.com Submitted & Illustrated by Heather Brown

Beverages & Desserts 53

Beverages & Desserts

Blackberry Meyer Lemon Gin and Tonics Ingredients • • • • • •

12 blackberries 20 fresh mint leaves 2 Meyer lemons (can sub. regular lemons) ¼ cup simple syrup 12 ounces good quality gin Tonic water and ice

54 Kern to Cook

Directions 1. Set out four high ball glasses.

2. Place 3 blackberries, 5 mint leaves, juice of ½ 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.

Credit to spoonforkbacon.com Submitted & Illustrated by Kelsey Lancaster

Beverages & Desserts 55

Beverages & Desserts

Black Flower Fizz Ingredients • • • • • • • • •

Absolut Citron Vodka St. Germaine Elderflower Liqueur Perrier Jouet Brut Champagne Peaches Blackberries Mint Pomegranate Juice Sprite Dry Ice (optional for effect)

56 Kern to Cook

Directions For One Martini In a pint glass muddle: one slice of a fresh peach two fresh blackberries two fresh mint leaves two ice cubes Fill the glass with ice and add: 2oz Absolut Citron Vodka .75oz St. Germaine Elderflower Liqueur 1.5-2oz Pomegranate Juice, 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.

Credit to Jared Moore & Jack Britton Submitted & Illustrated by Jared Moore

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Beverages & Desserts

Black Russian Cake Ingredients 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 Kahlua

Glaze • •

½ cup powdered sugar ¼ cup of Kahlua

58 Kern to Cook

Directions 1. Combine all ingredients.

2. Pour batter mixture into greased bundt pan Bake 350 degrees for 45– 50 minutes.

3. For glaze, combine ½ cup powdered sugar with ¼ cup of Kahlua.

4. Poke a few holes in cake with a toothpick before drizzling glaze over top of cake Sprinkle with powdered sugar before serving!

Credit to Stacy Vetrovec Submitted & Illustrated by Sara Vetrovec

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Beverages & Desserts

Browned Butter Spoon Cookies Ingredients • • • • • • • •

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 ¼–½ cup raspberry jam Confectioners’ sugar, for dusting

60 Kern to Cook

Directions Preheat the oven to 325 degrees 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).

Bake cookies until just browned, about 12 to 15 minutes.

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.

Credit to www.foodnetwork.com Submitted & Illustrated by Madison Mar

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Beverages & Desserts

Buckeye Brownie Cookies with Easy Fudge Frosting Ingredients Buckeye Brownie Cookies • • • • • • • •

1 box (18–19 oz) 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 Sea salt flakes

Fudge Frosting • • • • •

1 cup butter, room temperature ¾ cup boiling water 1 cup Hershey’s Special Dark cocoa powder, sifted 8 cups powdered sugar 1 tsp vanilla

62 Kern to Cook

Directions 1. Preheat oven to 350°F. 2. Line baking sheet with parchment paper.

3. In a medium bowl combine brownie mix, butter, cream cheese and egg. Stir until dough comes together.

4. 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.

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

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

Fudge Frosting 1. In a mixer combine all ingredients and over low speed for 30 seconds.

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

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

Credit to www.cookiesandcups.com Submitted & Illustrated by Chelsea Lightfoot

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Beverages & Desserts

Chocolate Chip Pumpkin Bread Ingredients • • • • • • • • • • • • • • •

1 ½ 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 ¼ cup whole milk 1 cup miniature semisweet chocolate chips

64 Kern to Cook

Directions 1. Preheat oven to 350°F. 2. Grease and flour 9x5x2 1/2­inch metal loaf pan.

3. Sift first 7 ingredients into medium bowl.

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

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

6. 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.

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.

Credit to Emilee Rudd Submitted & Illustrated by Emilee Rudd

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Beverages & Desserts

Chocolate-Banana Bonbons Ingredients • • •

½ oz. semisweet chocolate ¾ cup toasted and chopped almonds or pecans 2 bananas

66 Kern to Cook

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

Peel the bananas and cut into ½-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.

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.

Credit to Charity Ferreira Submitted & Illustrated by Jaclyn Cruickshank

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Beverages & Desserts

Cucumber Sangria Ingredients • • • • • • •

1 small honeydew melon 12 lime, thinly sliced ¼ fresh mint leaves ¼ cup lime juice 1 cup honey 1 750 milliliter bottle Sauvignon blanc 1 liter bottle carbonated water, chilled Fresh mint sprigs and/or leaves (optional)

68 Kern to Cook

Directions 1. Cut the melon in half; remove and discard seeds and rind.

Cut melon into thin slices. In a large pitcher* combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently.

Cover and chill for at least 2 hours.

2. To serve, stir in carbonated water. Ladle or pour into glasses.

If desired, garnish with additional mint.

* 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.

Credit to www.bhg.com Submitted & Illustrated by Viridiana Osio

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Beverages & Desserts

Fear of a Black Planet Cake Ingredients Filling: • • • • •

16 ounces 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 2 ¾ cups cake flour 1 tablespoon 1 teaspoon baking soda ¼ teaspoon salt ½ cup butter 1 ½ cups sugar 2 eggs 1 teaspoon vanilla 1 cup buttermilk

70 Kern to Cook

Directions To make filling: 1. Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy.

2. Fold in the chocolate chips and set aside.

To make batter: 1. Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside.

2. In a separate bowl, mix together the cake flour, baking soda, and salt and set aside.

3. 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.

4. Fold in the buttermilk and the dry ingredients and blend until just mixed.

5. Pour 他 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.

6. 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.

Credit to michelle-fromthekitchen.blogspot.com Submitted & Illustrated by Olivia Yu

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Beverages & Desserts

Grandma’s Swedish Pancakes Ingredients • • • • • •

3 eggs 1¼ cup of milk ¾ cup of flour ½ tsp salt 2 tbps of sugar 4 tbs of butter 1 lemon powdered sugar

72 Kern to Cook

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

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. Makes about 3 servings Credit to Lavina DeNatale Submitted & Illustrated by Rebecca Reid

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Beverages & Desserts

Halo-Halo Ingredients • • • • • • • • • •

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 ½ cup evaporated milk 1 scoop of mango, vanilla, or ube (purple yam) ice cream 2 tbsp caramel custard

74 Kern to Cook

Directions 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.

Credit to Cristopher Bryan Lagmay Submitted & Illustrated by Cristopher Bryan Lagmay

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Beverages & Desserts

Italian Sesame Seed Cookies Ingredients • • • • • • • • •

3 lbs flour 1 ½ lbs sugar 6– 7 eggs 3 – 4 tbsp. milk 1 lb. Shortening (Half butter, half oleo) 4 tsp. baking powder 4 tsp. vanilla Jigger of whiskey ½ cup sesame seeds

76 Kern to Cook

Directions 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 degrees for about 30 minutes or until golden brown.

Credit to Danielle Hadley Submitted & Illustrated by Danielle Hadley

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Beverages & Desserts

Moscow Mule Ingredients • • •

¼ cup lime juice ¼ cup vodka ½ cup ginger beer

78 Kern to Cook

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 Credit to cocktailtimes.com Submitted & Illustrated by Emma Dowling

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Beverages & Desserts

Mor Mor’s Pineapple Upside Down Cake Ingredients • • • •

¼ lb butter Brown sugar (approximately 1 cup) 1 can pineapple rings in juice 1 box yellow cake mix

80 Kern to Cook

Directions 1. 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.

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

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

6. Bake at 350 degrees for 30–35 minutes.

7. Remove from oven when a toothpick comes out clean.

8. Turn out onto a cake plate immediately and let cool.

9. Enjoy.

Credit to Goody Jacobsen Submitted & Illustrated by Kirsten Jacobsen

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Beverages & Desserts

Nana’s Banana Bread Ingredients • • • • • • • •

1 ¾ cups of flour 2 teaspoons of baking powder ¼ teaspoon of baking soda ½ teaspoon of salt ½ cup of Crisco ¾ cup of sugar 2 eggs 1 cup of mashed bananas

82 Kern to Cook

Directions 1. Heat oven to 350 degrees and grease loaf pan 2. At medium speed in electric mixer mix (cream) Crisco and sugar

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

4. Mix together flour, baking powder, baking soda and salt 5. Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended 6. Pour into greased loaf pan 7. Bake one hour 8. Cool in pan for 10 minutes and then put on cooling rack.

9. You can also add chocolate chips (about ½ cup) or chopped nuts (about ½ cup)

Credit to Skyler Muench Submitted & Illustrated by Skyler Muench

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Beverages & Desserts

Nana’s Coconut Cream Pie Ingredients Filling • • • • • •

½ cup flour ¾ cup sugar ¼ tsp salt 2 cups evaporated milk 4 beaten egg yolks ½ tsp vanilla

Topping • •

4 beaten egg whites 3 tbsp powdered sugar

Crust •

Store bought crust

84 Kern to Cook

Directions 1. Cook crust at 450 for 12 min or until golden brown.

2. Mix dry filling ingredients into a deep pot.

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 (optional).

6. Place pie into oven at 350 for 16 min.

Credit to Dorothy Coombs Submitted & Illustrated by Kerstin Segervall

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Beverages & Desserts

Oat Nut Bars with Sweet Lemon Coconut Icing Ingredients • • • • • • • • • • • •

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 tbs linseeds (flax seeds) ¾ cup dairy-free or dairy butter 2 ½ tbs molasses (or treacle or golden syrup) ½ tsp baking soda 1⁄4 cup hot water

Lemon Icing • • • •

1 cup icing sugar ½ –1 lemon, juice & zest 1 tsp dairy-free or dairy butter ¼ cup shredded coconutt

86 Kern to Cook

Directions Pre-heat the oven to 180째C/356째F. 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 10 in. x 10 in. non-stick baking tray, smoothing it out to cover the base evenly.

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.

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.

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.

Credit to www.veggienumnum.com Submitted & Illustrated by Jason Shindler

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Beverages & Desserts

Pimm’s No.1 Traditional Cocktail Ingredients • • • • • • • •

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

88 Kern to Cook

Directions 1. Half fill a large jug or tall glass with ice cubes 2. Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass.

3. Pour two parts lemonade to one part Pimms over the top of fruit. Mix and serve.

Credit to www.recipewise.co.uk Submitted & Illustrated by Allison Gentes

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Beverages & Desserts

World’s Best Chocolate Chips Cookies Ingredients • • • • • • • • • •

¾ cup white sugar 1 cup brown sugar 1 cup butter, softened 1 tablespoon vanilla 2 large eggs, slightly beaten 3 cups all-purpose flour ¾ teaspoon baking soda ¾ teaspoon salt 3 cups semi-sweet chocolate chips 1 cup walnuts, chopped or 1 cup pecans

90 Kern to Cook

Directions 1. Preheat oven to 350 degrees.

2. Cream sugars and butter.

3. Add vanilla and eggs and mix well.

4. Combine dry ingredients together and gradually add to creamed mixture. 5 Stir in chips and nuts.

5. Roll into 1 Âź" balls and place on non-stick cookie sheets, about 2" apart.

6. Bake for 10 to 12 minutes.

7. Eat all of them in one serving!!!

Credit to www.food.com Submitted & Illustrated by Evan LaForce

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Colophon Kern to Cook cookbook was created by Hyung-Min Park in the Winter Quarter of 2014.

This digital book was created using Adobe Indesign CS6.

Typefaces used in this edition are Avenir and Chaparral Pro. San Luis Obispo, March 2014.

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